Jurnal Teknologi & Industri Hasil Pertanian
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Karakterisasi asap cair dari serasah daun kering di lingkungan Universitas Lampung [Characterization of liquid smoke from dry leaf litter in Lampung University]
No full textOne solution to reduce leaf litter is to process it into liquid smoke. This study aimed to determine the characteristics of liquid smoke from various types of dry leaves. The type of leaves used in this study were teak, fern, Spanish cherry, and crepe myrtle-dried leaves. Treatment of pyrolysis gave three types of products. The smoke liquid yields of dried teak leaves were 12,44%, dried Spanish cherry leaves were 12.92%, dried fern leaves were 13,39%, and dried crape myrtle leaves were 35.22%. The charcoal yields from teak, fern, Spanish cherry, and crape myrtle-dried leaves were 40.585%, 35.871%, 40.723%, and 18.797%. While the rest was tar with yields of 0.820% from dried teak leaves, 0.869% from dried fern leaves, 0.790% from dried Spanish cherry leaves, and 1.774% from dried crape myrtle leaves. The residual dry leaf debris of dried teak was 53.938%, dried fern leaves 51.385%, dried Spanish cherry leaves 54.326%, and dried crape myrtle leaves 54.210%. The pH of smoke liquor from dried teak was 5.11, dried fern leaves 5.75, dried Spanish cherry leaves 5.43, and dried crape myrtle leaves 7.80. The dominant active compounds in the liquid smoke produced were phenolic components. Each liquid smoke contained carbonyl and acid compounds, while liquid smoke from teak-dried leaves also contained alkaloids and alcohol.
Analisis prospektif pengembangan agrotechnopreneurship berbasis potensi sektor pertanian di Kabupaten Jember [Prospective analysis of potential-based agrotechnopreneurship development in the agricultural sector in Jember Regency]
No full textThe pandemic several years ago has impacted employment problems with the increase in the number of unemployed in Jember Regency. One effort can be made to develop agrotechnopreneurship as a community business. This study aims to analyze the prospects for developing agrotechnopreneurship by utilizing the potential of the agricultural sector in Jember Regency. The analysis focused on potential agrotechnopreneurship products developed in Jember Regency today: mocaf, chili sauce, coconut briquettes, shredded catfish, and cow's milk kefir. This research uses a prospective analysis method structured based on states that may occur in the future. The results showed several scenarios for developing potential agrotechnopreneurship in Jember Regency, generally including optimistic and pessimistic scenarios. The development of agrotechnopreneurship in chili sauce, coconut briquettes, shredded catfish, and cow's milk kefir has an optimistic scenario, indicating a promising potential for future growth. This optimistic scenario can be realized if the key factors in the development of agrotechnopreneurship can be improved as expected. Meanwhile, the development of mocaf agrotechnopreneurship has a pessimistic scenario. Keywords: agrotechnopreneurship, Jember Regency, prospective analysis, the agricultural secto
KAJIAN PROSES HIDROLISIS ENZIMATIK PATI DALAM TEPUNG SORGUM MANIS [Study of Enzymatic Hydrolysis of Sweet Sorghum Strach]
No full textSweet Sorghum strach (Sorghum bicolor, L. Moench) was hydrolyzed for substituing the molasses on fermentation industry, i.e. ethanol and glutamic acid production. Pretreatment for strach conversion of the different stored strach by means of athmospheric batch cooking process presented the contradictive result. The amylases dosage for strach conversio of the stored sweet sorghum seem to be equal to the fresh cassava processing. Both total sugar (20 to 28% w/v) and te screened meal size (20-100 mesh) had a litlle effect on the rate of strach hydrolysis. After 24 hours of incubation, the strach was converted to the reducing sugar up to 85% dextrose equivalent. On the contrary, strach of fresh seet sorghum could not be liquified as the concentration of total sugar was reduced to 15% (w/v). The matrix protei of glutelin in which this protein bids the strach granules contributes to the diffficulty of digesting sweet sorgum meal
PRODUKSI ANTIBODI UNTUK BAGIAN RIBOSOME KAMIR YANG MAMPU MENGIKAT MIKOTOKSIN TRIKOTESEN [Production of Antibodies Against Trichothecene - Yeast Ribosomal Binding Site)
No full textAttempts to develop ELISAs that could be usedto detect "total load" trichothecenes in foods were made by producing antibodies against trichothecene ribosomal binding site. Twelve female BALB/c mice were immunized with either the 60S or 80s ribosomal subunits that were isolated from a trichodermin-sensitive yeast. Another ten female BALB/c mice were injected with the mixture of 80S subunits with different adjuvants. All mice apparently produced high titer antisera. These antisera were incubated simultaneously with trichothecenes over solid-phase bound 80S ribosomal subunits. Because of their specificity, they could not inhibit the association of the toxin and antisera could not be used to detect "total load" trichothecenes in foods
Karakteristik fisiko-kimia dan sensori mayones dari minyak sawit merah dengan penambahan ekstrak jahe var. Rubrum [Characteristic physicochemical and sensory red palm oil mayonnaise addition extract ginger var. Rubrum]
No full textMayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk. The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains high antioxidants. The aim was to find the best mayonnaise of red palm oil with extract ginger var. Rubrum addition according to the SNI. The experimental was arranged in a completely randomized design (CRD) with 3 treatments and replicated 3 times then continued tested using DNMRT at a 5% level. The treatment was five-level extract ginger var. Rubrum addition: 0.5%, 1%, 1.5%, 2%, and 2.5%. Parameters observed were moisture content, antioxidant activity, color with a colorimeter, and sensory evaluation on mayonnaise. The result showed that the addition of extract ginger var. Rubrum significantly affected color, descriptive sensory assessments such as aroma, taste, and viscosity, hedonic assessments such as aroma and taste. Whereas moisture content, color sensory assessment and hedonic viscosity were not significantly affected. The best treatment was 2.5% addition of extract ginger var. Rubrum with a value of 25.83% moisture content, 87.45 ppm (strong) antioxidant activity, color with colorimeter L*: 55.27; a*: 11.36; and b*: 48.86 and preferred overall acceptance
Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product ]
No full textThermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the morphological, mechanical, and color properties of flexible retort pouch packaging. The food product sample processed in retort packaging was Indonesian traditional food, “empal gentong”. The retort package was composed of PET/Al/Nylon/CPP and processed at 121 °C 0,8 bar for 9 min, with an unprocessed sample was as a control. Three replications of mechanical and color results were analyzed using T-test with p<0.05 significance level to determine the significant difference. The retort pouch sample showed visual and microscopic defects in the form of separation between the PET layer and aluminum foil after being processed at 121 °C 0,8 bar for 9 minutes. In addition, temperature processing at 121 °C influenced the tear strength results and color significantly (p<0,05). Color changes was occured on the inside of the packaging contacting with the food. Each layer in multilayer packaging is interrelated and supports one another. Multilayer flexible packaging combines the different properties of a single monolayer material, so it is suitable for commercial sterile food packaging.
Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour
No full textPumpkin flour is a processed product high in carotenoids and a good source of nutrients. This nutritional content of pumpkin flour was considered to be influenced by the fruit maturity stage. Therefore, this research aimed to evaluate pumpkin flour's chemical properties, bioactive components, and antioxidant activity at different maturity stages. This also used honey pumpkins with a maturity stage of 15, 20,25, and 30 days after fruit set( DAFS). The results showed that the maturity stage of butternut pumpkin affects the moisture content and bioactive components such as phenols, flavonoids, and carotenoids of flour produced. Furthermore, the highest antioxidant activity was found in pumpkin flour with a maturity stage of 25 DAFS with IC50 values of 85.31 µg/mL (DPPH) and 64.39 g/mL (ABTS). Therefore, butternut pumpkins with a maturity stage of 25 DAFS can be processed into flour with antioxidant properties
Pengaruh konsentrasi minyak sereh wangi, nisbah surfaktan-kosurfaktan, dan kecepatan homogenisasi terhadap karakteristik nanoemulsi minyak sereh wangi [Effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on caracteristics of citronella oil nanoemulsion]
No full textLemongrass is a plant that produces essential oils, which contain citronellal, citronellol, and geraniol. These compounds are known to be used as antimicrobials and antioxidants. Nanotechnology is one of the technological innovations that can be used as a medium for sending non-polar active components, such as essential oils. The research was to study the effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on the characteristics of citronella oil nanoemulsion. The research was designed using the Factorial Completely Randomized Design, which consisted of 3 factors. The first factor was the concentration of citronella oil (M1 = 2.5%, M2 = 5%, and M3 = 7.5%). The second factor was the surfactant-cosurfactant ratio (S1 = 1:0, S2 = 3:2, and S3 = 2:3), and the third factor was the homogenization speed (K1 = 6000 rpm and K2 = 12000 rpm). The evaluation research outcome included pH, viscosity, stability, antimicrobial activity, and antioxidant activity. The results showed that the pH value was 4.39 to 5.03 and the viscosity value was 1.00 to 1.28 cP. The resulting nanoemulsion showed no phase separation for 10 days of storage at room temperature. The antimicrobial activity was 6.07 to 6.65 mm. The antioxidant activity of citronella oil nanoemulsion ranged from 74.60-86.73%. Increasing the concentration of citronella oil increased the value of pH, viscosity, antimicrobial activity and antioxidant activity. The highest antimicrobial activity was obtained at the surfactant:cosurfactant ratio (3:2). The antimicrobial activity of the nanoemulsion homogenized at a speed of 12,000 rpm was higher than that of the nanoemulsion homogenized at a speed of 6,000 rpm (P<0.05)
Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes]
No full textLemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru fish is very cheap. Generally, the people of Jembrana Regency in Bali preserve it by processing it into seasoned dried fish known as “Pedetan”. Research carried out oven drying, sun drying, and direct sunlight to determine the best method for drying lemuru fish with and without spices. Results showed that the drying method had significant effects on proximate contents of lemuru fish. The lowest moisture content (7.31%) was obtained in the treatment of seasoned lemuru fish with oven drying. Oven-dried unseasoned fish had the highest protein content of 67.69%, while sun-dried fish, both seasoned and unseasoned samples, had the highest fat content with an average of 13.30%. The highest saturated fatty acid was palmitic acid, and the highest unsaturated fatty acid was cis-9 oleic acid. Meanwhile, the highest amino acid was the L-glutamic acid
Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination]
No full textABSTRACTOkra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with the addition of hydrocolloid (carrageenan-konjac combination). The concentration treatments of the carrageenan-konjac combination 75: 25 in this study were 0.6%, 0.7%, 0.8%, 0.9% and 1%. The research was carried out using a completely randomized design (CRD) experimental method with one factor and 3 replications. Data were analyzed statistically with ANOVA and Duncan multiple range test. The results showed that the concentration of the carrageenan-konjac combination had a significant effect on viscosity, water content, total dissolved solids, hedonic and scoring texture quality tests, but had no significant effect on pH, hedonic and scoring tests for color, taste and aroma. The best concentration of carrageenan-konjac combination in pineapple okra jelly drink was a concentration of 0.9% which had characteristics: viscosity 2488.33 cP, pH 4.05, water content 94.22%, total dissolved solids 5.10º Brix and sensory score from 3.9-4.2 (like) for color, aroma , taste and texture. This best treatment had greenish yellow color, fragrant aroma, sweet taste and slightly chewy texture. The supporting test in the form of antioxidant activity test (IC50) was 16.47 ppm indicated in the very strong category.