Jurnal Teknologi & Industri Hasil Pertanian
Not a member yet
250 research outputs found
Sort by
PENGARUH RAGI TEMPE DAN FERMENTASI JAGUNG TERHADAP SIFAT ORGANOLEPTIK DAN FISIKOKIMIA FORMULA MP-ASI DENGAN TEPUNG TEMPE
No full textThe objectives of this research were to investigate the effect of tempeh yeast concentration and fermentation time of corn on organoleptic and physicochemical properties of complementary feeding formula with tempeh flour. The other objective was to obtain the concentration of tempeh yeast and fermentation time of corn starch for the formula of complementary feeding with tempeh flour that produces the best organoleptic and physicochemical properties. This study used a Complete Randomized Design (RAKL) with two factors and five replications. The first factor was the concentration of tempeh yeast that consists of 2 levels (2% and 3%) while the second factor was the length of fermentation which consists of 2 standard (48 hours and 72 hours). Data were analyzed using ANOVA and used LSD test of 5% level of significance. The organoleptic properties observed were; texture, flavor, color, and taste, whereas the physicochemical properties observed were foaming capacity and viscosity. The results showed that the concentration of tempeh yeast and fermentation time of corn gave a significant effect on texture and flavor, but gave no significant effect on the color, taste, foaming capacity and viscocity of complementary feeding. The treatment which had the best organoleptic and physicochemical properties was the treateament using tempeh yeast concentration of 3% and fermentation time of 48 hours with an average value of 3,19 colors (amber), 2,86 aroma (neutral), 3,14 texture (medium), 2,64 sense (neutral), 2,12% foaming and viscosity of 9,50 BU Key words: complementary feeding (MP-ASI), fermented corn flour, tempeh flour
INDEKS GLIKEMIK OYEK DAN TIWUL DARI UMBI GARUT (Marantha arundinaceae L.), SUWEG (Amorphallus campanullatus BI) dan SINGKONG (Manihot utillisima)
No full textTubers are believed to have functional properties because of their fiber (dietary fiber). Utilization of minor tubers like suweg and arrowroot as a raw material of oyek and tiwul is not yet widely applied. This study was aimed to indentfy glycemic index of oyek and tiwul made from arrowroot, suweg and cassava. The results showed that glycemic indexs of arrowroot , suweg and cassava oyek were 41, 42, and 30 respectively. While glycemic index of arroroot, suweg and cassava were 40, 40, and 29. These results indicates that oyek and tiwul from arrowroot, suweg and cassava can be classified as food that has low (<55) glycemic index
PENGARUH RASIO MOL, SUHU DAN LAMA REAKSI TERHADAP TEGANGAN PERMUKAAN DAN STABILITAS EMULSI METIL ESTER SULFONAT DARI CPO
No full textA surfactant is a surface-active agent that can be produced by chemical or biochemical synthesis. The main characteristic of a surfactant is having polar and non polar groups at the same molecule (amphiphilic molecules) and forming head-tail configuration. This research is aimed to obtain the optimum conditions (reaction temperature, sulphonation reaction and molar ratio) of sulphonation process in producing MES from CPO methyl ester and to investigate the characteristic of MES produced. Measurements conducted include surface tension and emulsion stability. Experimental design used was Response Surface Method (RSM) and Central Composite Design (CCD) with three factors. Result showed that MES characteristic include surface tension of 33-34,9 dyne/cm and ability to increase emulsion stability of 55-80,3%. It was also shown that the best condition of sulphonation process was obtained with the ratio of reactant of 1:1,5, reaction time of 4,5 hour and reaction temperature of 106oC. MES resulted from best condition had following characteristics of surface tension of 33 dyne/cm and ability to increase emulsion stability of 70%. Keywords: metil ester sulfonat, surface tension, emulsion stabilit
SENSORI PIKEL UBIJALAR UNGU (Ipomoea batatas L.) YANG DIFERMENTASI SPONTAN PADA BERBAGAI TINGKAT KONSENTRASI GARAM
No full textThis research was aimed to determine the sensory properties of purple sweet potato pickles which was spontaneously fermented for12 days at various salt concentrations (1%, 2%, 3%, 4%, 5% and 6%). The results showed that the increase of salt concentrations from 1% to 6% significantly increased sensory acceptability of purple sweet potato pickles. The best sensory properties were obtained from pickle with salt concentrations of 5% - 6%. The score of the color approaching 5 (somewhat like, and described as pink). The score of the texture was close to 3 (somewhat like, and described as hard). The score of the taste close to 4 (moderate, and described as salty). The score of the aroma close to 4 (moderate, and described as slightly acid to acid. The score of the overall acceptance was close to 4 (moderate). Keywords : pickles, purple sweet potat
APLIKASI JAMUR PEMUTIH PADA AMPAS TEBU SEBAAI BAHAN BAKU KERTAS
No full textUsage of high chemicals at process of paper and pulp generate much negative impact at environment. To lessen the mentioned used by enzyme of mushroom upon which white rot fungi because owning ability of lignin degradation selectively and only elaborating and cellulose of hemicelluloses in number a few. Result of research indicate that from is fourth of isolate test that is ampas tebu busuk isolate, isolate P. Porigens, isolate V. Volvaceae , Ganoderma sp and Omphilia sp can existing lignin degradable in bags and yield enzyme of laccase. Omphilia sp have potency for the degradable of lignin equal to 72% with degradation of cellulose equal to 0, 5% and yield enzyme activity of laccase equal to 37, 56 units / ml. Keyword: bagasse, lignocellulose, biopulpin
POTENCY OF THE INDONESIAN MEDICINAL PLANTS AS ANTIMALARIAL DRUGS
No full textThe Indonesian traditional herbal medicine has been practiced for many centuries in Indonesia to treat malaria diseases. Although modern medicine is becoming increasingly important, herbal medicine is still very popular. In order to select raw material for preparation of safety herbal medicines, forty five medicinal plants have been tested for acute toxicity in mouse at a dose 715 mg/kg body weight. The extracts of Asclepias curassavica leave, Alstonia scholaris leave, Decospermum fruticosum leave, Elaocarpus petiolatus bark, Elaocarpus parvifolius bark, Eurycoma longifolia root, Garcinia rigida bark, Nephelium lappaceum bark, Pentaspodan motleyi leave, Picrasma javanica leave, Phyllanthus niruri whole, Quassia indica leave, Syzygium pycnanthum bark, Tetrasera scandens leave, Cratoxylum glaucum bark, Sandoricum emarginatum bark, Mallotus paniculatus leave, Microcos ovatolanceolata bark, Poikilospermum suaveolens leave, Fibraurea chloroleuea leave, Tetrasera scandens root, and Timonius billitonensis bark showed toxicity with mortality level of 20-100%. The remaining 32 plant extracts were not toxic at dose tested. The toxic plant species should be considered in the preparation of herbal medicines. Of the safety extracts were tested for their antimalarial activity against Plasmodium berghei in vivo at a dose 715 mg/kg body weight. Extract of Carica papaya leave was most active than other plant extracts with parasitemia 1.13%, while control showed 17.21%. More research is needed to scientifically prove efficacy and to identity antimalarial constituents in the plant extracts. Key words: Indonesian medicinal plant, jamu, toxicity, antimalarial activity, Plasmodium berghei
KAJIAN KANDUNGAN DAN KARAKTERISIK PATI RESISTEN DARI BERBAGAI VARIETAS PISANG
No full textBanana production in Indonesia at this time is about 50 % from total production in Asia.In addition. It also has the immeasurable banana types. Banana represents a potential source dietary fibre. Dietary fibre including resistant starch has a very good contribution in keeping health. Eleven banana types werenused in this experiment, they were banana of ambon, batu, janten, kapas, kepok manado, kepok kuning, muli, nangka, raja bulu, raja sereh, and tanduk. The results indicate that (1) The starch yield and resistant starch banana of ambon were 8,58 % and 29,37 %, batu were 0,87 % and 39,35 %, janten were 3,95 % and 26,17 %, kapas were 5,08 % and 26,55 %, kepok kuning were 22,01 % and 27,70 %, kepok manado were 12,24 % and 27,21 %, muli were 6,62 % and 26,42 %, nangka were 3,12 % and 26,28 %, raja bulu were 24,12 % and 30,66 %, raja sereh were 2,32 % and 25,63 %, and tanduk were 2,07 % and 29,60 %, (2) Water absorpsion and swelling power banana of ambon were 1,44 ml/g and 2,53 g/g), batu were 0,80 ml/g and 1,76 g/g, kepok kuning were 1,49 ml/g and 2,58 g/g, raja bulu were 0,89 ml/g and 2,11 g/g, and tanduk were 1,32 ml/g and 2,23 g/g. It was also observed that the resistant starch was type 2 resistant starch. Keywords: Resistant starch, banana, swelling powe
KARAKTERISTIK BISKUIT COKLAT DARI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN TEPUNG TERIGU PADABERBAGAI TINGKAT SUBSTITUSI
No full textThe use of wheat flour as a main ingredient in processed food products in Indonesia will increase the dependence of wheat flour import. This can be reducedpartly by using local foodsource such as balbisiana banana (pisang batu). The purpose of this research was to obtain formulation of balbisiana banana flour and wheat flour to produce biscuit with the best organoleptic propeties. The experiment was arranged in a Random Complete Block Design (RCBD) , non factorial with three replications. The single factor used was the formulation of balbisiana banana flour and wheat, consisted of six levels 90:10 (F1), 85:15 (F2), 80:20 (F3), 75:25 (F4), 70:30 (F5) dan 65 : 35 (F6). The data were analyzed using Barlett test to find homogenity, furthermore the Tuckey test was used to test the additivity, and then tested using ANOVA. The mean separation was further analysis using Honest Significant Difference test (HSD) at 5% level of significance. The results showed that the substitution of wheat ffour with balbisiana banana flour had significant effect on color, texture, overall acceptance and commercial potential, but i had no significant effect on the taste. The best biscuit was found in F2 treatment (85% balbisiana banana flour : 15% wheat flour) with the criteria: water , ash, fat, protein, and , carbohydrate contents were 1,4%, 2,6%, f 20,7%, 5,7%, 69,6% respectively. The glycemic index (GI) , total dietary fiber and total phenol were 21,1%, 32,3% and 2,8 ppm
KELAYAKAN AGROINDUSTRI KOPI LUWAK DI KABUPATEN LAMPUNG BARAT
No full textWest Lampung is one of coffee production center in Lampung. Some farmers have began to ferment their coffee bean biologically using Luwak .This project was aimed to study whether the establishment of ‘Luwak’ coffee industry at West Lampung will bring benefit to farmers. The result of the study shows that the market for ‘LUWAK’ coffee is very potential because the plantation/production area at West Lampung is widely available. By using CAMCE China technology it can be estimated that the total production of 3200 kg per year will be achieved. CAMCE was chosen because it uses latest technology, needs lower investing cost in equipment , and offers a complete factory construction. In addition there are plenty of human resources available to be involved in establishing this industry
PENGARUH CARA PENGEMASAN, JENIS BAHAN PENGEMAS, DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI, DAN ORGANOLEPTIK SATE BANDENG (Chanos chanos)
No full textSate bandeng is a perishable product which has a short shelf life time (about 3 day). It is particularly couse by the contamination of the environment. Thus, packaging is need to reduce contamination and retain destruction to prolong the storage time. This research was aimed to determine the best. Packaging technique materials and also maximum storage time so that sate bandeng has chemical, microbial, and organoleptic characteristics which is still consumtable. The result of the research shower that the vacuum packaging with polypropylene was the best treatment with maximum storage time within 6 day with 46,31% of water content; 55,53 mg/100 g of TVN content, total aerobic microbe 2,6x105colony/g, total anaerobic facultative microbe 2,1 x 104colony/g and has rather specific aroma of sate bandeng, compact and hard texture. Meanwhile the total acceptance of the product is rather liked by the panelist. Key words: sate bandeng, vacuum packaging, polypropylen