Jurnal Teknologi & Industri Hasil Pertanian
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Kelayakan daun keluak (Pangium edule Reinw) sebagai pengawet alami produk perikanan berdasarkan profil mutu sensoris dan keamanan mikrobiologi [The appropriateness of Pangi (Pangium edule Reinw) leaves as natural preservative based on sensory quality and microbiological safety profile]
No full textDaun keluak (Pangium edule Rinew) digunakan oleh masyarakat suku Dayak Ahoeng untuk mengawetkan daging dan ikan sebagai wujud dari kearifan lokal. Daun ini diketahui mengandung senyawa antibakteri yaitu tanin, fenol dan asam sianida. Sebuah percobaan faktor tunggal (lama pengawetan) yang disusun dalam Rancangan Acak Lengkap telah dilakukan dengan tujuan untuk menentukan karakteristik mutu sensoris dan keamanan mikrobiologi ikan selama pengawetan menggunakan daun keluak. Perlakuan yang dicobakan adalah lama pengawetan 1 sampai 4 hari dan menggunakan ikan segar sebagai kontrol. Masing-masing perlakuan diulang sebanyak 3 kali. Parameter yang diamati adalah mutu sensoris hedonik ikan (SNI 2729:2013), ALT dan bakteri patogen (Coliform, Escherichia coli, Salmonella sp., Vibrio cholera, dan Vibrio parahaemolyticus). Hasil penelitian menunjukkan bahwa mutu sensoris hedonik ikan Lele Sangkuriang selama empat hari pengawetan menunjukkan perbedaan yang nyata (p<0,05) untuk semua atribut. Ikan lele Sangkuriang masih menunjukkan kualitas yang baik dengan skor mutu hedonik 6, 8, 7 dan 7 berturut-turut untuk kenampakan bola mata, lendir permukaan badan, bau dan tekstur pada pengawetan hari kedua. Pengawetan menggunakan daun keluak dapat mempertahankan keamanan mikrobiologi ikan lele Sangkuriang selama satu hari berdasarkan parameter ALT, Coliform, dan Salmonella sp. Cemaran V. parahaemolyticus mulai terdeteksi setelah dua hari pengawetan. Cemaran E. coli dan V. cholera mulai terdeteksi masing-masing setelah pengawetan selama 3 dan 4 hari. Pengawetan menggunakan cacahan daun keluak dapat mempertahankan mutu sensoris hedonik dan keamanan mikrobiologi ikan lele Sangkuriang sampai pengawetan hari ke satu berdasarkan syarat mutu SNI 2729:2013 tentang ikan segar
Pendugaan umur simpan kerupuk sagu goreng dengan pendekatan kurva isoterm sorpsi air [Shelf-life estimation of fried sago crackers by water sorption isotherm curve approach]
No full textFried sago crackers are dry local foods easily damaged by moisture during storage. To increase economic value and open commercialization opportunities, a study aimed to estimate the shelf life of white and red fried sago crackers using an acceleration method based on the water sorption isotherm curve. Estimating the shelf life was carried out by storing crackers in several modified jars containing different saturated salt solutions. Calculating the moisture permeability constant of polyethylene and polypropylene packaging was also carried out to support the necessary data. The results showed that sago crackers packaged in polypropylene had a longer shelf life than polyethylene plastic. The white sago crackers with polypropylene plastic had a shelf life of 19.89-69.83 days at 70-90% RH, while polyethylene was 12.02-42.21 days at 70-90% RH with 0.0434 g H2O.g solid-1 critical water content. The red sago crackers with polypropylene plastic had a shelf life of 18.26-69.93 days at 70-90% RH, while polyethylene was 11.04-42.27 days at 70-90% RH with a critical water content of 0.0455 g H2O.g solid-1. The chosen model for the water sorption isotherm curve was Hasley and GAB, with equation log (ln (1/aw)=-1.82-1.31 log Me for white sago fried crackers and Me=(0.5157aw)/(1-0.9632aw)(1+15.578aw) for red sago fried crackers, respectively. Fried sago crackers in polypropylene plastic packaging have the potential to be developed as local food products with a longer shelf life
Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch]
No full textWaxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to corn on cobs. A potential diversified product of processed waxy corn to be developed is waxy corn starch. One simple method to improve the functional properties of waxy corn starch is fermentation. This study aimed to determine the effect of different fermentation conditions and fermentation times on the gelatinization profile and functional properties of waxy corn starch. The research method used a completely randomized factorial design with two treatment factors namely fermentation conditions (aerobic and anaerobic) and fermentation time (3, 6, and 9 days). Results showed that the fermentation conditions significantly affected property of waxy corn starch. During fermentation, there was a change in the number of cells of lactic acid bacteria, yeast, and mold. The gelatinization profile of fermented waxy corn starch was to have resistant to stirring and high temperatures and reduced its retrogradation tendency. The fermentation process also changed the functional properties of glutinous corn starch, namely an increase in solubility, swelling, and acidity (decrease in pH).Keywords: aerobic, anaerobic, fermentation, starch, glutinous corn [AJU1
Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles]
No full textNoodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed. The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed. The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice. There are some previous study about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to substitute on the noodle making. Hence, the aim of this study were to utilize of the soybean husk and to analyze dry noodle products on the effect of soybean husk and carrot flour addition on physicochemical and sensory properties. The method of this study was carried out using quantitatve descriptive with prameters analyzed were moisture content, rehydration power, swelling power, and elasticity as well assensory. While the sensory data were examined by the Kruskal Wallis test. The physicochemical analysis properties test results showed that significant differences in rehydration power, swelling power, and water content, while the product elasticity showed no significant difference. The rehydration power, swelling power, elasticity,and water content showed that 86.67-133.34%;10-20%; 29.80-48.21% and1.19-1.95%, respectively. Furthermore, the sensory test results showed that there were significant differences in aroma and taste, while no significant differences in color and texture. The evaluation sensory of color and texture showed sig>α (0.88>0.05; 0.62>0.05), it mean that there was no difference, while in aroma and taste there were differences with sig<α (0.01<0.05). It can be concluded that the addition of soybean husk and carrot flour had an effect on the chemicals and organoleptic properties of dry noodle. To distguise the aroma of soybean husk other ingredients such as ginger or can be added. Hence,, the further research was necessary conducted in order to obtain strongly attractive color and aroma in dry noodle and to get rid of the unpleasant aroma optimally
Vegetable leather pada berbagai perbandingan rumput laut (Eucheuma cottonii) dan daun beluntas (Pluchea indica L.) : evaluasi sifat sensori dan fisik
No full textVegetable leather can be produced from beluntas leaves which have a high crude fiber content mixed with hydrocolloid compounds such as seaweed (Eucheuma cottonii) as a binder. The purpose of the study was to obtaini a comparison ofi beluntas leavesi and seaweed E. cottonii which produced ithe bestasensory and physical properties of vegetable leather. The studye was arranged in a Completely Randomized Block Design (CRBD) withi 6 levels of treatmenti with a comparison ofi beluntas leavesi and seaweed (Eucheuma cottonii) i.e. 30%:70%; 40%:60%; 50%:50%; 60%:40%; 70%:30% and 80%:20% and 4 repetitions. The data homogeneity and additivity were tested using Bartletti and Tukey tests, then analyzed for varianceeand further itested with LeastaSignificant Difference (LSD) at 5% level. The resultsdshowed the comparison of 30% beluntas leaves : 70% seaweed was found to be the best treatment, which resulted in a texture score of 4.55 (compact), aroma score of 4.30 (not scented with beluntas leaves), taste score of 4.83 (like), color score 4.55 (blackish green) and overall acceptance score 4.42 (like), physical test tensileestrength of 9.43 MPa, percent elongationpof 1.34% and thickness of 0.13 mm. The moisture content of the best vegetable leather was 13.34%, ash content was 19.74%, fat content was 1.29%, protein content was 13.14%, and antioxidant activity was 1576.14 ppm
Enkapsulan ekstrak liang teh hasil seduhan pada berbagai pH sistem sebagai bahan inti: karakteristik fisikokimia [Physicochemical Characteristic of liang tea extract encapsulation on various pH]
No full textLiang tea is a traditional drink made from herbal ingredients and tea ingredients which are functional as antioxidants. The use of a cup of tea leaves produces an interesting red-purple color, partly because it contains brazilin pigment. The color of the liang infusion is affected by pH but it is not yet known whether it has an effect on its physicochemical characteristics. The obstacle faced is because the form of the drink in the form of steeping becomes impractical so it needs modification, one of which is in the form of an encapsulant. One of the conditions for the steeping pH is achieved by using citrate buffer. Our study aimed to obtain the steeping pH conditions that produce liang tea extract as the core ingredient to obtain the best encapsulant based on physicochemical characteristics. The research design used complete randomization with 4 treatment levels, namely the addition of citrate buffer to pH 4.25; 5.07; 6.06 and without administration of citrate buffer (pH 6.37). The physicochemical characteristics of the encapsulant were observed for pH, water content, solubility, polyphenol content and antioxidant activity in liang tea extract as the core and encapsulant material. The results showed that liang tea extract brewed at system pH 4.25 had antioxidant activity (70.48 ± 0.81 %), produced encapsulants with highest total polyphenols (493.75 ± 12.50 mg GAE/g encapsulant) and antioxidant activity (72.24 ± 3.56 %) but also highest water content (10.76 ± 0.08 %) while the highest solubility was obtained in the encapsulant with the main ingredient of liang tea extract which was brewed at a system pH of 6.37
Pengaruh penambahan tepung biji durian sebagai bahan penstabil terhadap kualitas es krim susu kambing etawa [Effect of durian seed flour addition as a stabilizer on the quality of Etawa goat’s milk ice cream]
No full textUtilization of durian seed flour (DSF) in the manufacture of Etawa goat milk ice cream has the potential to be developed. This study aimed to study the effect of DSF as a stabilizer on the quality of Etawa goat milk ice cream. The study used a completely randomized block design with a single factor in the form of five DSF concentration levels, namely 0, 1.5, 3, 4.5, and 6% with 5 replications and 0.5% gelatin as a control. Parameters of ice cream quality analyzed include physical characteristics such as overrun, melting speed, and emulsion stability and sensory characteristics such as color, texture and overall acceptability. The variance tests were carried out on the research data, followed by the Honest Significant Difference (BNJ) test at the 5% level. The results showed that DSF concentration significantly affected the physical properties of overrun, melting speed, and emulsion stability and affected the sensory characteristics of color, texture, and overall acceptability of Etawa goat's milk ice cream. TDSF concentration of 3% produces goat's milk ice cream with the best characteristics which has an overrun value of 33.40%, melting speed of 25 minutes, 83% emulsion stability with a soft texture, yellowish white color, and protein, fat and total solids content according to SNI no. 01-3713-2018
Aktivitas antimikroba, karakteristik fisikokimia, dan hedonik gel biosanitizer ekstrak daun kelor (Moringa oleifera) [Antimicrobial activity, physicochemical and sensory characteristic of Moringa oleifera leaf extract biosanitizer gel]
No full textMoringa leaves have bioactive compounds of flavonoids and tannins, which can be used as antimicrobials to substitute triclosan and glycerol compounds in commercial sanitizer gels. This study aims to determine the antimicrobial activity, physicochemical characteristics, and sensory properties of the moringa leaf extract of the bio-sanitizer gel. The research consisted of two stages: the extraction of Moringa leaves and the stages of making bio-sanitizer gel. The study used a factorial completely randomized design (CRD) with two factors: the type of solvent and the ratio of sample to solvent. Data were analyzed using variance (ANOVA) and Duncan's Range Test (DMRT). The results showed that all samples added to Moringa leaf extract had an antibacterial activity with inhibition zone values that did not differ between treatments within a range of 2.5-3.0 mm. All samples of Moringa leaf extract bio-sanitizer gel have the potential to inhibit E.coli and S.aureus bacteria. The treatment selected for this study was a bio-sanitizer gel of Moringa leaf extract with ethanol solvent and concentration of 1:6 with a pH value (3.90), viscosity (5.57), homogeneous, and having the preferred sensory value (aromatic = 6.47, color = 5.89, viscosity = 5.54, tackiness = 5.48, overall = 5.95).
Aplikasi response surface methodology pada optimalisasi proses direct acidification terhadap karakteristik produk keju lunak dari penggunaan air lemon [Application of response surface methodology to optimize direct acidification using lemon juice process for soft cheese properties]
No full textLemon juice can be used as an acidifier to separate curd and whey from milk by decreasing the pH until it reaches the isoelectric point. This study observed the effect of lemon juice as a coagulant for soft cheese-making characteristics using direct acidification that variates the temperature point and the level of lemons maturity classify by the fruit-peel color ratio between yellow and green. Response surface methodology was used in this experimental design with 29 total runs by Design Expert 13 software to search for the optimum formula for the soft cheese-making process. The result shows that the optimum formula reached 70% yellow and 30% green lemon-peel color of fruit maturity, several lemon juice concentrations at 5%, 10%, and 15, and the coagulation temperature point at 30 °C. This research showed that there was an effect of using lemon juice as an acid coagulant in the soft cheese-making process based on the concentration added as an acidifying agent on the characteristic results
Postharvest evaluation, characteristics of yellow oyster mushroom (Pleurotus citrinopileatus): Physicochemical properties and antioxidant activity [Evaluasi pascapanen, karakteristik jamur tiram kuning (Pleurotus citrinopileatus): sifat fisikokimia dan aktifitas antioksidan]
No full textThe level of physiological maturity of the plant, productivity at harvest, and content in the material are all determined by harvest age, which is a component that is strongly tied to the phase of plant growth. Oyster mushrooms will undergo biochemical changes as they mature, but they will also change physically when they are harvested, especially in terms of color, texture, size, form, and the sections that may be eaten. This study aims to discover the optimal harvest age for yellow oyster mushrooms (Pleurotus citrinopileatus) based on their physical, chemical, and antioxidant activity. It also examines the impact of harvest age on the physical, chemical, and antioxidant activity of yellow oyster mushrooms (Pleurotus citrinopileatus). The design of this investigation was entirely random. This study used two harvest periods of yellow oyster mushrooms with harvest ages of 2, 3, 4, and 5 days after the appearance of pinheads as the treatment. Three times each experimental unit is repeated. The nursery, incubation, upkeep, and harvest of yellow oyster mushrooms comprised the study. The findings demonstrated that wet weight, rendemen, total phenol, and antioxidant activity of yellow oyster mushrooms were significantly influenced by harvest age. It is advised to harvest the yellow oyster mushroom on the third day after the appearance of pinheads