Jurnal Teknologi & Industri Hasil Pertanian
Not a member yet
250 research outputs found
Sort by
Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing]
No full textPostharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.
Pengaruh lama pengeringan ampas tahu menggunakan oven dryer terhadap mutu tempe ampas tahu [The effect of drying time of tofu dregs using an oven dryer on the quality of its tempeh]
No full textTofu dregs tempeh is tempeh made from by-products of tofu processing. Tofu dregs tempeh contains high water content to exceed the SNI standard. The objective of this research was to determine the effect and the best result of drying time using an oven dryer at 60oC on the quality of tofu dregs tempeh. The method used in this research was a Completely Randomized Design (CRD) with seven treatments drying times 0, 15, 30, 45, 60, 7, and 90 minutes at 60oC. Significant difference data were tested for parameters of chemical quality (water content and water activity), and microbial quality (total microbial, mold mass, and mycelium area). A drying time of 60 minutes is recommended as the best treatment to produce tofu dregs tempeh with the following characteristic of 61.77% water content which has met the requirement of SNI No. 3144:2015; 0.82 water activity (Aw); 5.89 log CFU/g total microbial; 1.72% mold mass and; 30.66% mycelium area
Aktivitas antidiabetes dan antioksidan pati jagung yang dikonjugasi dengan katekin [Antidiabetic and antioxidant activities of catechin conjugated corn starch]
No full textHigh levels of carbohydrate consumption, especially starch, are considered to be an important risk factor for diabetes mellitus (DM). Conjugation of starch with phenolic compounds those have antidiabetic activity such as catechin is suggested increase health benefit of the starch. Objective of this research was to find out optimal catechin concentration that was able to be conjugated into corn starch to produce conjugated starch with high antidiabetic and antioxidant properties. The synthesis of starch-catechin conjugates used free-radical grafting (FRG) by adding different concentration of catechin, namely 0%, 0,5%; 1%; 1,5%; and 2%. The result of the research indicates that increasing of catechin concentration grafted into starch increase the phenolic content of the starch. Conjugation of catechin into starch posed higher antidiabetic and antioxidant activities. Starch conjugated with 2.0% catechin had the best antidiabetic and antioxidant activities, therefore, it had potentiality to develop as functional starch for diabetes patients
Aktivitas antibakteri sabun transparan dengan penambahan ekstrak kulit nanas [Antibacterial activity of transparent soap with addition of pineapple peel extract]
No full textThe ability of pineapple peel extract to inhibit Staphylococcus aureus thus it can be applied to a transparent soap. The effect of pineapple peel extract addition in the inhibitory effect on the growth of Staphylococcus aureus bacteria and quality of transparent soap was studied. The study used a complete randomized design with five treatments and three replications. The data was statistically analyzed using ANOVA and continued with DNMRT at the level of 5%. The treatments were different concentrations of pineapple peel extract addition: 0%, 1,5%, 2%, 2,5%, and 3% in the transparent soap. The result showed that the variations of pineapple peel extract addition in the making of the transparent soap significantly affected antibacterial activity, water content, amount of fatty acids, free alkali, pH, foam stability, and sensory test. The selected treatment from this study was 3% addition of pineapple peel extract. Transparent soap from this treatment had 11.47% water content, 35.35% total fatty acid, 0.22% free alkali, 10.07 degree of acidity, 73.30% foam stability, and 26.36 mm antibacterial activity against S. aureus. The descriptive test showed that the transparent soap had hard texture, dark brown color, pineapple flavor, and rather transparent
Optimasi bubuk bunga telang, enzim transglutaminase, dan bread improver untuk meningkatkan fungsionalitas dan kualitas roti manis [Optimizing the butterfly pea powder, transglutaminase enzyme, and bread improver to improve the functionality and quality of sweet bread]
No full textSweet bread with moderate functional properties can be enhanced with tertiary function by adding telang flower, a natural ingredient rich in antioxidants, natural blue in color derived from anthocyanins. In addition, bread volume enhancers, such as transglutaminase enzymes and bread improvers are also needed to improve the quality of bread. The purpose of this study was to determine the optimum formulation of telang flower sweet bread using Response Surface Method (RSM)-Central Composite Design (CCD) with telang flower powder (2-6%), transglutaminase enzyme (0.027-0.083 U/g protein), and breading agent (3-9 U/g flour) as an independent variable, and produces a response in the form of specific volume and antioxidant activity. The optimum formula was obtained with a combination of 4.71% telang flower powder formula, transglutaminase enzyme 0.055 U/g flour protein, and 5.23 U/g flour bread improver which resulted in a specific volume of 3.15 ± 0.05 cm3/g and activity antioxidant amounted to 388.372 ± 13.11%. The characteristics of the optimum bread had firmness values of 629.77±39.23 g.f, springiness 42.14±0.87%, sweet bread crumbs were dark blue, but the butterfly pea flower sweet bread's quality was not as well accepted as the control sweet bread with the exception of how the bread feels when bitten
Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate]
No full text Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its HLB ranging (4-6). So far, by using a single emulsifier (lecithin), it will takes 8-12 hours of conching to produce dark chocolate with good quality and stability. Hence, the addition of MDAG which has an HLB ranging 3-5 as a co-emulsifier, is expected to reduce conching time and increase product stability and melting point. The study was aimed to determine the effect of adding MDAG as a co-emulsifier to increase the stability and melting point of dark chocolate and to determine the optimum concentration of MDAG addition. The study was arranged in a completely randomized design (CRD), the treatments were 6 levels of lecithin/MDAG ratio (%) in the dough, namely P0 (0.60:0), P1 (0.56:0.04), P2 (0.52 :0.08), P3 (0.48:0.12), P4 (0.44:0.16), and P5 (0.40:0.20). Each treatment level was repeated 3 times to obtain 18 experimental units. The parameters tested were melting point and fat-blooming. To see whether there was an effect of adding MDAG as a co-emulsifier, the data obtained were analyzed using ANOVA and followed by DNMRT at a 5% significance level. The results showed that the addition of MDAG as a co-emulsifier could increase the stability and melting point of dark chocolate. The best proportion of emulsifier mixture of lecithin and MDAG is the use of 0.44% lecithin and 0.16% MDAG which produces a melting point of 34oCwith a level of stability during storage at room temperature was quite high (not having fat-bloomduring storage up to 21 days)
Prediksi masa simpan kerupuk ikan Palembang melalui pendekatan angka total oksidasi (totox) dengan metode Accelerated Self-life Test (ASLT) [Prediction of the shelf-life of Palembang fish crackers through the total oxidation number (totox) approach with the Accelerated Self-Life Test (ASLT) method]
Get PDFFish crackers have a short shelf life due to rancidity produced by oxidation damage. This study aims to determine the shelf life of fish crackers using the total oxidation number (Totox) approach. The shelf life test was carried out using the accelerated shelf-life test (ASLT) technique following the Arrhenius model. The experiment was carried out using stratified storage temperatures ranging from 25 °C, 35 °C, and 45 °C for 15 days to follow the level of oxidation damage through Totox numbers. The results of this study indicate that the ASLT technique can be used to predict the shelf life of fish crackers whose core damage is due to oxidation reactions. The prediction of the shelf life based on the Totox number is 118 days; for that, it is recommended to consume Palembang fish crackers below that time
Perubahan karakteristik fisikokimia dan mikrobiologi ketupat selama penyimpanan suhu dingin [Changes on physicochemical and microbiological characteristics of ketupat during storage at cold temperature]
No full textKetupat is an Indonesian indigenous food made from rice which is wrapped by young coconut leaves and cooked into the boiling water. Storage temperatures might affect the physicochemical and microbiological characteristics of ketupat. The objective of this research was to observe the effect of 2 rice varieties with different amylose content and the percentage of ketupat filling on the change of physicochemical and microbiological characteristics of ketupat during storage at cold temperature (T= 5 oC; RH= 19,2 %). Ketupat was produced by using two rice varieties, namely IR 64 and Pandan Wangi. The percentage of ketupat filling resulted in higher ketupat hardness during storage. In addition, the hardness of ketupat increased during storage. The percentages of ketupat filling did not affect pH and aw of the ketupat during storage; however, the higher the percentages of ketupat filling resulted in the lower water content. The water content and pH did not change during storage. Ketupat stored at cold temperature was able to maintain the microbiological quality until the 9th day
Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes]
No full textWet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories. This research has objectives to determine the best combination formulation of the porang flour substitution and types of natural dyes extract on physicochemical quality and consumer acceptance of this wet noodle. The factorial experiment was arranged in a randomized block design (RBD) with 2 factors using 3 replications. Factor A was porang flour substitution with 4 levels (A0 = control, A1 = 10%, A2 = 20%, A3 = 30%. Factor B was type of natural dye extract with 2 levels (B1 = carrot extract and B2 = beetroot extract). The measured parameters were noodle yield, breaking power, crude fibers, protein, moisture, and sensory quality using hedonic tests (aroma, taste, texture, and color). Wet noodles have the average yield value 168,40%, noodle breaking power 19,79%, moisture content 54,97%, protein content 9,41%, crude fiber 1,29%. For consumer acceptance, panelists tend to give neutral acceptance toward the aroma, color, taste and texture of the wet noodles. The best formulation was found in natural dyes of beetroot extract with 20% porang flour substitution (A2B2) which produces wet noodles according to SNI with the best physicochemical quality and sensory.Keywords: beet-root, glucomannan, natural dyes, porang flour, wet noodle
Evaluasi pasca panen, cacat mutu dan atribut kimia (kafein, asam klorogenat) kopi robusta Lampung Barat (studi kasus gapoktan di Lampung Barat)[Identification of post-harvest, quality defects, and chemical characteristics (caffeine, chlorogenic acids) of West Lampung robusta coffee beans (Case Study of Gapoktan in West Lampung]
No full textPost-harvest Robusta coffee conducted by local farmers in West Lampung consisted of two post-harvest processes: dry processing (natural, honey) and wet processing (full wash). The study aimed to identify the post-harvest process stages, the value of quality defects and to characterize the chemical composition (chlorogenic acid, caffeine) of coffee beans from different post-harvest processes produced by Gapoktan Triguna Tribudi Syukur, West Lampung. The research used survey and interview methods equipped with laboratory analysis. The research sample was determined by purposive sampling, a coffee producer (Gapoktan Triguna) who have been fostering coffee in West Lampung for 35 years. Coffee quality analysis refered to SNI 01-2907-2020. The results showed that the post-harvest process carried out by Gapoktan Triguna on honey, natural and full wash processing produced premium quality of of coffee beans (1-2 quality) with the highest number of quality defects produced were broken beans. The roasting process with semi-mechanical and mechanical machines with natural processing produced high chlorogenic acid content (>3%) and the caffeine content according to the SNI caffeine content (2%). Keywords: caffeine, chlorogenic acid, defects, post-harvest, Robust