Jurnal Teknologi & Industri Hasil Pertanian
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SIFAT TRANSPARANSI DAN PERMEABILITAS FILM BIONANOKOMPOSIT POLYLACTIC ACID DAN POLYCAPROLACTONE DENGAN PENAMBAHAN NANOCRYSTALLINE CELLULOSE SEBAGAI PENGISI [Transparency and permeability properties of Bionanocomposite Film of Polylactic Acid and Polycaprolactone, and Nanocrystalline Cellulose as a Filler]
Get PDFProduction of Polylactic acid (PLA)/Polycaprolactone (PCL) bionanocomposite films with various ratios was done by adding nanocrystalline celullose (NCC) from oil palm empty fruit bunches (OPEFB) as a filler. The aim of the research was to find out the effect of PLA/PCL ratio on film thickness, transparency of bionanocomposite films and water vapor permeability or WVP of the film bionanocomposite with addition of the 3% NCC. The PLA/PCL ratio are 1.0/0.0; 0.8/0.2; 0.6/0.4; 0.5/0.5; 0.4/0.6; 0.2/0.8; and 0.0/1.0, prepared with solvent casting method. Characterization of PLA/PCL bionanocomposites film performed was thickness, transparency test and water vapor permeability (WVP) test. The thickness of bionanocomposites film produced were around are about 0.036-0.053 mm, results show that the lower PLA/PCL ratio the thicker film obtained. The highest value of film transparency was obtained at a ratio of 1.0 / 0.0 (81.4% at a wavelength of 550 nm), the smaller the PLA / PCL ratio, the lower the value of transparency. The WVP value of PLA/PCL bionanocomposite films gives a lower value than the WVP value of pure PLA film and pure PCL film. The best WVP was obtained at a PLA/PCL ratio of 0.8/0.2 which was 1.49x10-16kg.m/(m2.s.Pa).
KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA
No full textTrash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rusip. The research was arranged factorial in a completely randomized block design. The concentrations of liquid palm sugar were 5%, 10%, and 15% (v/w), while concentrations of salt were 20%, 25%, and 30% (w/w). Using LSD at level 5% showed that the concentration of liquid palm sugar had a significant effect on total lactic acid bacteria and total lactic acid, while the salt concentration had a significant effect on pH and salt content. There was an interaction between two factors on the trash fish rusip water content, where the significant effect of liquid palm sugar concentration on water content was salt concentration-dependent.Keywords: chemical, microbiological, physical, rusip, trash fish
SENSORI, KADAR ASAM OKSALAT DAN KALSIUM OKSALAT BUBUR INSTAN TALAS-IKAN CAKALANG YANG DISUPLEMENTASI TEPUNG LABU KUNING [The Sensory, Oxalate Acid and Calcium Oxalate Content of Taro- Skipjack Fish Porridge Instant Supplemented by Pumpkin Flour]
No full textThe development of taro flour as raw material for instant porridge requires the addition of other constituents to improve the quality of sensory and nutrition. The research aimed to determine the effect of the addition of pumpkin flour to the level of preference and content of oxalic acid and calcium oxalate instant taro-skipjack fish. The study used a Completely Randomized Design with the treatment of 3 concentrations of pumpkin flour (5%, 10%, 15%) applied to taro-skipjack fish-taro flour as an instant porridge material. The results showed that the level of panelists' preference increased with increasing concentrations of pumpkin flour. The treatment of pumpkin flour 15% produced the best sensory instant pulp both in terms of color, taste, aroma, and texture. The content of oxalic acid and calcium oxalate in the treatment was 0.54 mg / 100 g and 2.41 mg / 100 g, respectively
KARAKTERISTIK PATI BERPORI MIKRO DARI TAPIOKA HASIL PERLAKUAN AMILASE SEBAGAI AGEN PENJERAPAN MINYAK [The Characteristic of Microporous Tapioca Starch After Amylase Treatment For Oil Adsorbent Agent]
No full textMicroporous starch can be used as oil adsorbent agent. The microporous starch can be produced through partial hydrolysis at temperature below gelatinization point using amylase. On the other hand, the study of amylase produced from Indonesian sea microbe, especially Brevibacterium sp. was rarely studied. Therefore, this paper discusses the tapioca characteristic made from Brevibacterium sp. amylase (treatment A) and commercial amylase (treatment B) as oil adsorbent agent. The result showed that the yield from treatment A and B was 74.65% and 12.75% while the starch granule size was 14.60 μm and 12,59 μm. The adsorbent test showed adsorption level of oil palm were 91,08% and 142,14% while for olive oil were 94,70% and 133,17%, for treatment A and B, respectively. The morphological test showed the presence of pori on the granule surface for both treatments with FTIR assessment showed no significant change in chemical functional group for both treatments. The color analysis showed almost similar brightness level between two treatments. In the end, microporous starch of treatment A has prospect as oil adsorbent agent like the one from commercial amylas
PENGELOLAAN RISIKO RANTAI PASOK SAYURAN ORGANIK (STUDI KASUS: PT. X, CISARUA, KABUPATEN BOGOR, JAWA BARAT) [Organic Vegetables Supply Chain Risk Management (Case Study: PT. X, Cisarua, District of Bogor, West Java)]
No full textAchievement of the efficiency of the supply chain of organic vegetables PT. X needs to consider output in the form of added value and profit margins obtained from the input of delivery, fulfillment of requests, and risks faced by each actor. The purpose of this study was the management of supply chains of organic vegetables from farmers, entrepreneurs, retailers, and consumers in Cisarua, Bogor Regency, West Java. Based on the results of the analysis of value added by Hayami's method, it was known that retailers' profit margins tend to be bigger, but the contribution of value added is lower than that of farmers and companies. The results of risk measurement showed that the biggest risk index was in farmers due to the large risk of supply shortages. Measurement of efficiency using DEA showed that retailer actors were more efficient but tend to avoid risk. Achieving high efficiency at retailers indicated the ability to balance risk and revenue so that the delivery of organic vegetables in the supply chain was more efficient. Through a risk management mechanism with risk balancing and cost incentives because of the risk showed an increase in supply chain efficiency. This efficiency can be seen from the increase in the number of retailers 'demand and a decrease in supply / shipping inefficiency of farmers and companies in meeting retailers' demands
VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]
No full textModified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%, 15%, 20% and 25% (w/w). The hedonic sensory test was applied to 30 panelists. The results showed that the addition of motaf increased the taste and aroma scores, but decreased the volume of dough development, color score, texture, and overall acceptance of sweet bread. The highest volume of dough development was 57.17 cm found in the 5% formulation of motaf
PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI) [The Twelve Stage Implementation of The Hazard Analysis and Critical Control Point (HACCP) as Food Safety System on The Fishery Products (Panko Ebi)]
No full textTo produce a quality product and to keep food safety, a producer needs to imple-ment the management system known as HACCP (Hazard Analysis and Critical Control Point). The purpose of the study was to evaluate the application of HACCP at Fishery Company producing frozen shrimp wrapped in bread (Panko ebi) located in the Central Java province. The data were obtained by observation, interview and active participation in all activities based on the company’s operational guide book and examined based on the principle of HACCP. The results of the study show that the CCP was at the incoming raw materials and checking of metal stages. Based on observations and verification, gen-erally this producer has well implemented the twelve stages of the HACCP to maintain quality and safety of the products
IDENTIFIKASI SENYAWA ANTIMIKROBA ALAMI PANGAN PADA EKSTRAK KULIT BUAH NAGA MERAH DENGAN MENGGUNAKAN GC-MS [Identification of Food Natural Antimicrobe Compound from Red Dragon Fruit Peel Extract by GC-MS]
No full textThe peel of red dragon fruit have a natural antimicrobe potency. This research have aim to explore the peel of red dragon fruit as an antimicrobe with used GC-MS. The result of research showed that content of the peel of red dragon fruit was dominated by ascorbic acid 2,6-dihexadecanoate (26,56%), oleic acid (24,08%), estra-1,3,4(10) trien-17 beta-ol (9,63%), 9,12-octa deca dienoic acid (Z,Z) (8,27%), and organic acid compound, phenol, flavonoid, esther (31,46%) that had an antimicrobe potency. The aplication of the red dragon fruit peel on Tongkol fish that was contaminated with E coli, showed that, there is a decrease of E coli as much as 1.47 x 109 koloni/g, significantly. The conclusion of research was the peel of red dragon fruit have a natural antimicrobe potency
PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu]
No full textThis study aimed at knowing the behavior and consumer satisfaction of students at the University of Lampung on fast food products, and determining the level of importance and performance of attributes that influence the marketing mix recommendations. The study used a behavioral survey and customer satisfaction method, and was performed to survey 77 students. Data were analyzed using Importance-Performance Analysis, and Customer Satisfaction Index. The results showed that the initial motivation of consumers to buy was easy to obtain (29 people), and the benefit sought to eliminate hunger and had good taste (72 people). The main focus of the attributes was the taste (54 people) by which consumers who felt quite satisfied were 43 people and those who decided to buy back as many as 71 people. The results of the Importance-Performance Analysis showed that the main priority was the speed of preserving. Attributes that was suitable with the interests of consumers were spices, textures, product hygiene, friendliness in service and comfort of the place, while the low-performance attributes were product appearance, price discounts on specific activities, selection of advertising media used, preserving package and size per serving. The value analysis of the Customer Satisfaction Index (CSI) was 86.56%, that means the consumers feel very satisfied. Recommendations related to the marketing mix (7P) to be performed by producers were product variables improvement, namely appearance and preserving, and promotion products, such as price discounts on specific activities, as well as actively promoting on social media
MODIFIKASI BAHAN BAKU PERMEN KALAMANSI DENGAN PENAMBAHAN BUAH NAGA MERAH [Modification of Calamansi Candy Raw Material with Addition of Red Dragon Fruit]
No full textThe red dragon fruit is a highly nutritious fruit that can enrich the weakness of the nutritional value of calamansi candy. The purpose of this study was to know the effect of the red dragon fruit with and without seeds to the properties of calamansi candy, as well as to determine the best percentage of dragon fruit addition for consumers preferred calamansi candy. This research was conducted at the Laboratory of Agricultural Tech-nology and FMIPA at the Bengkulu University. Data were analyzed descritiply and pre-sented in graphical form. The results showed that the greater the concentration of the red dragon fruit in the process of calamansi candy, the higher the moisture content, ash con-tent, pH, vitamin C, and total acid. However, the greater addition of red dragon fruit without seeds, the vitamin C content decreased. The most preferred calamansi candy by consumers was those either with or without seeds of 10% red dragon fruit addi-tion. The composition of this candy was met SNI criteria with carbohydrate 7.41% and 6.59%, protein 1.79% and 1,45%, and reducing sugar 49% and 30.5% for calamansi can-dy without and with seed of red dragon, respectively