3 research outputs found
Kajian Proses dan Analisis Finansial Produksi Bubuk Jahe pada Industri Skala Rumah Tangga
No full textJahe (Zingiber oflcinale) merupakan salah satu jenis rempah-rempah yang banyak terdapat di Indonesia dan berpotensi sebagai penghasil devisa negara. Pemanfaatan jahe sangat luas, yaitu sebagai bumbu masak, pemberi rasa dan aroma pada makanan dan minuman serta banyak digunakan sebagai obat. Jahe biasa digunakan untuk produk-produk daging, produk unggas dan ikan Berdasarkan kegunaan jahe yang beraneka ragam, terutama sebagai produk pangan maka perlu dilakukan diversifikasi produk dan pemanfaatan jahe secara optimal. Penelitian ini bertujuan untuk mengkaji teknologi proses dan finansial produksi bubuk jahe pada industri skala rumah tangga
Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia
No full textThe quality of coconut sugar produced from Indragiri Hilir Regency, Riau Province, is still fluctuating and has not compliant with SNI-01-3743 of 1995, which incorrect parameters in its production may cause incorrect parameters in its production. Optimizing of production parameters is needed to maintain the quality of coconut sugar. Coconut sugar quality indicators can be determined from the physical-chemical and organoleptic characteristics. Therefore, it is necessary to modify the parameters of coconut sugar production, aiming to obtain optimal production parameters to produce a standard production process and coconut sugar following consumer needs and SNI. The experimental design uses the Taguchi method, which consists of 4-factor variables: (1) the type of sap preservative, (2) defoaming agent, (3) the time of tapping, and (4) the cooking temperature of the sap. The multi-response loss function approach was used to select the best production process parameters based on the typical characteristics of qualities. The results showed that the optimal production parameters were obtained in a combination of mangosteen peel and lime as sap preservative, coconut milk as a defoaming agent, long-time tapping time of 8 hours (heating) +16 hours, and cooking temperature of 135 degree Celcius with a yield of 15.58%, part of water-insoluble in 0.07%, (ΔE) color 62.30, hardness 99.92 N, moisture content 6.87%, ash content 1.96, sucrose content 77.77, reducing sugar content 8.09% with organoleptic test values close to 4 ( like) and equal SNI
Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia
Get PDFThe quality of coconut sugar produced from Indragiri Hilir Regency, Riau Province, is still fluctuating and has not compliant with SNI-01-3743 of 1995, which incorrect parameters in its production may cause incorrect parameters in its production. Optimizing of production parameters is needed to maintain the quality of coconut sugar. Coconut sugar quality indicators can be determined from the physical-chemical and organoleptic characteristics. Therefore, it is necessary to modify the parameters of coconut sugar production, aiming to obtain optimal production parameters to produce a standard production process and coconut sugar following consumer needs and SNI. The experimental design uses the Taguchi method, which consists of 4- factor variables: (1) the type of sap preservative, (2) defoaming agent, (3) the time of tapping, and (4) the cooking temperature of the sap. The multi-response loss function approach was used to select the best production process parameters based on the typical characteristics of qualities. The results showed that the optimal production parameters were obtained in a combination of mangosteen peel and lime as sap preservative, coconut milk as a defoaming agent, long-time tapping time of 8 hours (heating) +16 hours, and cooking temperature of 135oC with a yield of 15.58%, part of water-insoluble in 0.07%, (ΔE) color 62.30, hardness 99.92 N, moisture content 6.87%, ash content 1.96%, sucrose content 77.77%, reducing sugar content 8.09% with organoleptic test values close to 4 ( like) and equal SNI
