Eti Indarti, Mirrah Nafishah Zara, Bahlina Mohd Nur
Rumput laut memiliki senyawa hidrokoloid seperti karagenan, agar, dan alginat yang dapat dimanfaatkan sebagai senyawa pengemulsi dan pengental dalam industri makanan, jelly, ice cream, roti (bakery), kosmetik, obat-obatan, selai, dan tekstil. Karagenan yang bersifat hidrokoloid menjadikannya berpotensi dikembangkan sebagai bahan dasar pembuatan edible film. Edible film merupakan kemasan primer yang berupa lapisan tipis yang berfungsi sebagai pelapis bahan pangan. Penggunaan edible film ini juga dapat mengurangi penggunaan plastik kemasan pembungkus pada bahan pangan. Penelitian ini bertujuan untuk menentukan komposisi terbaik dalam proses pembuatan edible film dari rumput laut dengan penambahan dengan konsentrasi ekstrak karagenan yang berbeda-beda dan mempelajari karakteristik edible film yang dihasilkan. Rumput laut yang digunakan berbentuk semi basah dengan konsentrasi 20% (K1) dan 30% (K2). Ketebalan edible film rumput laut E. cottonii menunjukkan bahwa semakin tinggi konsentrasi rumput laut yang ditambahkan maka ketebalan film yang dihasilkan akan semakin tinggi (K2). Pengujian transparansi menunjukkan bahwa semakin besar konsentrasi rumput laut yang ditambahkan (K2) maka nilai transmitan film semakin rendah (1,16% pada panjang gelombang 700 nm) dan mengindikasikan bahwa tingkat transparansi semakin tinggi. Hasil kadar air edible fil yang terbaik adalah 21,16%, nilai kuat tarik sebesar 0,74 MPa dan young modulus sebesar 0,013 kg/mm2.
{"title":"KARAKTERISTIK EDIBLE FILM DARI RUMPUT LAUT (Eucheuma cottonii) DENGAN VARIASI KONSENTRASI","authors":"Eti Indarti, Mirrah Nafishah Zara, Bahlina Mohd Nur","doi":"10.35308/jtpp.v4i1.5295","DOIUrl":"https://doi.org/10.35308/jtpp.v4i1.5295","url":null,"abstract":"Rumput laut memiliki senyawa hidrokoloid seperti karagenan, agar, dan alginat yang dapat dimanfaatkan sebagai senyawa pengemulsi dan pengental dalam industri makanan, jelly, ice cream, roti (bakery), kosmetik, obat-obatan, selai, dan tekstil. Karagenan yang bersifat hidrokoloid menjadikannya berpotensi dikembangkan sebagai bahan dasar pembuatan edible film. Edible film merupakan kemasan primer yang berupa lapisan tipis yang berfungsi sebagai pelapis bahan pangan. Penggunaan edible film ini juga dapat mengurangi penggunaan plastik kemasan pembungkus pada bahan pangan. Penelitian ini bertujuan untuk menentukan komposisi terbaik dalam proses pembuatan edible film dari rumput laut dengan penambahan dengan konsentrasi ekstrak karagenan yang berbeda-beda dan mempelajari karakteristik edible film yang dihasilkan. Rumput laut yang digunakan berbentuk semi basah dengan konsentrasi 20% (K1) dan 30% (K2). Ketebalan edible film rumput laut E. cottonii menunjukkan bahwa semakin tinggi konsentrasi rumput laut yang ditambahkan maka ketebalan film yang dihasilkan akan semakin tinggi (K2). Pengujian transparansi menunjukkan bahwa semakin besar konsentrasi rumput laut yang ditambahkan (K2) maka nilai transmitan film semakin rendah (1,16% pada panjang gelombang 700 nm) dan mengindikasikan bahwa tingkat transparansi semakin tinggi. Hasil kadar air edible fil yang terbaik adalah 21,16%, nilai kuat tarik sebesar 0,74 MPa dan young modulus sebesar 0,013 kg/mm2.","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115545074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Research has been carried out on the analysis of heavy metal content in canned sweetened condensed milk. This research aims to determine whether the levels of heavy metals in canned sweetened condensed milk have met the heavy metal quality standards set by BPOM regulations No.23:2017 and SNI-7387:2009. This study uses a literature review method with data collection and screening that has inclusion and exclusion criteria. The results obtained were the levels of heavy metals identified in canned sweetened condensed milk of 76.19% from 21 samples which included Pb 66.66%, Sn metal 33.33% and cadmium metal 19.04%. From the identified data, 85.71% Pb metal and 14.28% Sn metal did not meet the quality standards set by BPOM No.23:2017 and SNI-7387:2009.
{"title":"Studi Literatur; Analisis Kadar Logam Berat Pada Susu Kental Manis Kemasan Kaleng","authors":"Cukri Rahma, Itza Mulyani, Safrida S","doi":"10.35308/jtpp.v3i2.4625","DOIUrl":"https://doi.org/10.35308/jtpp.v3i2.4625","url":null,"abstract":"Research has been carried out on the analysis of heavy metal content in canned sweetened condensed milk. This research aims to determine whether the levels of heavy metals in canned sweetened condensed milk have met the heavy metal quality standards set by BPOM regulations No.23:2017 and SNI-7387:2009. This study uses a literature review method with data collection and screening that has inclusion and exclusion criteria. The results obtained were the levels of heavy metals identified in canned sweetened condensed milk of 76.19% from 21 samples which included Pb 66.66%, Sn metal 33.33% and cadmium metal 19.04%. From the identified data, 85.71% Pb metal and 14.28% Sn metal did not meet the quality standards set by BPOM No.23:2017 and SNI-7387:2009.","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132239889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Raida Amelia Ifadah, P. R. Wiratara, Chairul Anam Afgani
Antosianin merupakan senyawa turunan polifenol yang keberadaannya sangat melimpah di alam dengan keanekaragaman dalam berbagai jenis tumbuhan. Antosianin merupakan kelompok pigmen larut air pada tanaman yang paling banyak ditemukan disamping klorofil. Senyawa ini adalah komponen alami yang terakumulasi pada vakuola dan bertanggungjawab untuk warna merah, biru dan ungu pada buah, sayur, bunga dan tumbuhan lainnya. Antosianin disusun dari sebuah aglikon (antosianidin) yang teresterifikasi dengan satu atau lebih gugus gula (glikon). Terdapat sekitar 700 jenis antosianin yang telah diekstrak dari tanaman. Perbedaan utama dari berbagai jenis antosianin adala pada jumlah gugus hidroksil dan gugus gula yang terikat pada struktur molekul ataupun posisi dari ikatannya. Antosianin memiliki berbagai manfaat untuk kesehatan tubuh diantaranya adalah sebagai antioksidan, pencegah penyakit kardiovaskular, meningkatkan daya penglihatan, anti diabetes, anti inflamasi dan anti kanker. Dalam proses pengolahannya, untuk mempertahankan kestabilan dan kandungan antosianin perlu memperhatikan beberapa karakteristiknya yakni antosianin rentan terhadap suhu tinggi, cahaya, lebih stabil pada pH rendah dan dapat dipertahankan kestabilannya dengan cara ko-pigmentasi.
{"title":"Ulasan Ilmiah : Antosianin dan Manfaatnya untuk Kesehatan","authors":"Raida Amelia Ifadah, P. R. Wiratara, Chairul Anam Afgani","doi":"10.35308/jtpp.v3i2.4450","DOIUrl":"https://doi.org/10.35308/jtpp.v3i2.4450","url":null,"abstract":"Antosianin merupakan senyawa turunan polifenol yang keberadaannya sangat melimpah di alam dengan keanekaragaman dalam berbagai jenis tumbuhan. Antosianin merupakan kelompok pigmen larut air pada tanaman yang paling banyak ditemukan disamping klorofil. Senyawa ini adalah komponen alami yang terakumulasi pada vakuola dan bertanggungjawab untuk warna merah, biru dan ungu pada buah, sayur, bunga dan tumbuhan lainnya. Antosianin disusun dari sebuah aglikon (antosianidin) yang teresterifikasi dengan satu atau lebih gugus gula (glikon). Terdapat sekitar 700 jenis antosianin yang telah diekstrak dari tanaman. Perbedaan utama dari berbagai jenis antosianin adala pada jumlah gugus hidroksil dan gugus gula yang terikat pada struktur molekul ataupun posisi dari ikatannya. Antosianin memiliki berbagai manfaat untuk kesehatan tubuh diantaranya adalah sebagai antioksidan, pencegah penyakit kardiovaskular, meningkatkan daya penglihatan, anti diabetes, anti inflamasi dan anti kanker. Dalam proses pengolahannya, untuk mempertahankan kestabilan dan kandungan antosianin perlu memperhatikan beberapa karakteristiknya yakni antosianin rentan terhadap suhu tinggi, cahaya, lebih stabil pada pH rendah dan dapat dipertahankan kestabilannya dengan cara ko-pigmentasi.","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114378564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Rahmi, Safrizal Safrizal, Yusmanizar Yusmanizar, D. Susanti
Dessicated coconut is a product that is processed from the flesh of old and fresh coconuts without the epidermis. The manufacture of dry grated coconut, there are several stages including the removal of coir, coconut shell, release of testa, washing, boiling, grating, drying, sifting, and packaging. The method used in this research is a study of processing processes, calculation of mass balance flow, yield, and measurement of the moisture content of dry grated coconut. Processing of dry grated coconut using coconut as raw material as much as 15,000 Kg/process at PT. Rejeki Bersamah The dry grated coconut produced is 2000 kg/process. The average yield of dry grated coconut produced ranged from 46-100% with an overall average yield of 13.3%. The water content of each processing of dry grated coconut produced by PT. Rejeki Bersamah, the average ranged from 1.3% - 69.66 %. The water content obtained from dry grated coconut at PT. Rejeki Bersamah of 1.3%. This percentage indicates that dry grated coconut meets quality standards.Keywords: Dry Grated Coconut, Mass Balance, Moisture Content, PT. Rejeki Bersamah.
{"title":"Kajian Pembuatan Kelapa Parut Kering (Desiccated Coconut) Di PT. Rejeki Bersamah, Kabupaten Simeulue","authors":"S. Rahmi, Safrizal Safrizal, Yusmanizar Yusmanizar, D. Susanti","doi":"10.35308/jtpp.v3i2.4657","DOIUrl":"https://doi.org/10.35308/jtpp.v3i2.4657","url":null,"abstract":"Dessicated coconut is a product that is processed from the flesh of old and fresh coconuts without the epidermis. The manufacture of dry grated coconut, there are several stages including the removal of coir, coconut shell, release of testa, washing, boiling, grating, drying, sifting, and packaging. The method used in this research is a study of processing processes, calculation of mass balance flow, yield, and measurement of the moisture content of dry grated coconut. Processing of dry grated coconut using coconut as raw material as much as 15,000 Kg/process at PT. Rejeki Bersamah The dry grated coconut produced is 2000 kg/process. The average yield of dry grated coconut produced ranged from 46-100% with an overall average yield of 13.3%. The water content of each processing of dry grated coconut produced by PT. Rejeki Bersamah, the average ranged from 1.3% - 69.66 %. The water content obtained from dry grated coconut at PT. Rejeki Bersamah of 1.3%. This percentage indicates that dry grated coconut meets quality standards.Keywords: Dry Grated Coconut, Mass Balance, Moisture Content, PT. Rejeki Bersamah. ","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123672780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Roti utti merupakan salah satu jenis kue tradisional yang berasal dari suku bugis dan diolah dari pisang utuh yang dicampur dengan tepung beras. Roti utti dapat menjadi alternatif produk pangan dengan serat yang mencukupi. Diperlukan inovasi untuk memperbaiki sifat fisikokimia roti utti guna meningkatkan daya tariknya. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung pisang tingkat kematangan 2 dan 6 serta lama fermentasi terhadap sifat fisikokimia dan organoleptik roti utti, dan untuk mengetahui formulasi terbaik dalam pembuatan roti utti. Penelitian dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan perlakuan terdiri dari penggunaan pisang, tepung pisang dengan kematangan 2, tepung pisang dengan kematangan 6 dan lama fermentasi yaitu 30 menit, 60 menit dan 90 menit. Parameter yang diamati meliputi volume spesifik, tekstur, porositas roti, kadar air, kadar abu, kadar serat kasar dan organoleptik. Pemilihan perlakuan terbaik dilakukan dengan melihat parameter hasil analisis fisik dan dilanjutkan dengan analisis organoleptik metode perbandingan jamak. Perlakuan roti utti terbaik adalah roti utti dari tepung pisang kematangan 2 dengan lama fermentasi 60 menit dengan nilai volume spesifik 3.78 ml/g, porositas roti 38.42 cm-2 dan tekstur 4.33 N. Nilai organoleptik yaitu 3.9 yang menunjukkan lebih baik dari sampel pembanding (roti utti komersial). Hasil analisis kimia roti utti yaitu kadar air 47.62%, kadar abu 4.98% dan kadar serat kasar 3.27%. Kata kunci: Pisang; Tepung Pisang; Fermentasi; Roti Utti; Tingkat Kematangan
{"title":"Pengaruh Penggunaan Tepung Pisang (Musa paradisiaca) Dan Lama Fermentasi Terhadap Sifat Fisikokimia Roti Utti","authors":"Nurhilmi Halisa R Halisa R, Z. Zainal","doi":"10.35308/jtpp.v3i2.3924","DOIUrl":"https://doi.org/10.35308/jtpp.v3i2.3924","url":null,"abstract":"Roti utti merupakan salah satu jenis kue tradisional yang berasal dari suku bugis dan diolah dari pisang utuh yang dicampur dengan tepung beras. Roti utti dapat menjadi alternatif produk pangan dengan serat yang mencukupi. Diperlukan inovasi untuk memperbaiki sifat fisikokimia roti utti guna meningkatkan daya tariknya. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung pisang tingkat kematangan 2 dan 6 serta lama fermentasi terhadap sifat fisikokimia dan organoleptik roti utti, dan untuk mengetahui formulasi terbaik dalam pembuatan roti utti. Penelitian dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan perlakuan terdiri dari penggunaan pisang, tepung pisang dengan kematangan 2, tepung pisang dengan kematangan 6 dan lama fermentasi yaitu 30 menit, 60 menit dan 90 menit. Parameter yang diamati meliputi volume spesifik, tekstur, porositas roti, kadar air, kadar abu, kadar serat kasar dan organoleptik. Pemilihan perlakuan terbaik dilakukan dengan melihat parameter hasil analisis fisik dan dilanjutkan dengan analisis organoleptik metode perbandingan jamak. Perlakuan roti utti terbaik adalah roti utti dari tepung pisang kematangan 2 dengan lama fermentasi 60 menit dengan nilai volume spesifik 3.78 ml/g, porositas roti 38.42 cm-2 dan tekstur 4.33 N. Nilai organoleptik yaitu 3.9 yang menunjukkan lebih baik dari sampel pembanding (roti utti komersial). Hasil analisis kimia roti utti yaitu kadar air 47.62%, kadar abu 4.98% dan kadar serat kasar 3.27%. Kata kunci: Pisang; Tepung Pisang; Fermentasi; Roti Utti; Tingkat Kematangan","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115295206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pomelo has many benefits as a potential fruit in South Sulawesi therefore they can be processed into a variety of products; one of them is pomelo jam. In this research, pomelo peel was utilized into pectin then applied on to a pomelo jam. The aim of this study was to determine characteristics of pectin from pomelo peel, by looking at the effect of pomelo peel pectin on a pomelo jam, and selected formulation in making of pomelo jam. Pectin was extracted from pomelo peel powder using distilled water and HCl. The filtrate was precipitated using 95% ethanol, rinsed, then dried. Pectin was characterized and applied to pomelo jam. Pomelo jam was made with soaking, boiling, and pulverization. Pomelo pulp was heated then sugar and pectin were added according to the formulation. Parameters on jam observed included organoleptic aspects, spreadability, moisture content, total soluble solids (TSS), vitamin C, and crude fiber. Pectin from pomelo was typically low methoxyl pectin and low degree of esterification (<50%). Panelists were preferred pomelo jam for G1P1 formulation (33% sugar; 0.3% pectin) with a score of 5 (slightly liked) out and score 3 (smooth) for spreadability. The water content of pomelo jam was 23-30%, TSS was 39.47-560Brix, vitamin C ranged from 0.004-0.006%, and crude fiber was 0.96%-1.20%. Characteristics of pomelo peel were low methoxyl, low methyl ester, the equivalent weight of 627.64 mg, and galacturonic acid 212.61%. Interaction between concentration of sugar and pectin had a significant effect on TSS, while the concentration of sugar had a significant effect on aroma, spreadability, and moisture content, whereas the concentration of pectin had no significant effect on jam parameters. A combination of 0.3% pectin and sugar 33% was the selected formulation in making pomelo jam.
{"title":"Application of Pectin Extracted from Pomelo Peel in Making of Pomelo Jam (Citrus maxima L.)","authors":"Humairah H, M. M. Tahir","doi":"10.35308/jtpp.v3i2.4598","DOIUrl":"https://doi.org/10.35308/jtpp.v3i2.4598","url":null,"abstract":"Pomelo has many benefits as a potential fruit in South Sulawesi therefore they can be processed into a variety of products; one of them is pomelo jam. In this research, pomelo peel was utilized into pectin then applied on to a pomelo jam. The aim of this study was to determine characteristics of pectin from pomelo peel, by looking at the effect of pomelo peel pectin on a pomelo jam, and selected formulation in making of pomelo jam. Pectin was extracted from pomelo peel powder using distilled water and HCl. The filtrate was precipitated using 95% ethanol, rinsed, then dried. Pectin was characterized and applied to pomelo jam. Pomelo jam was made with soaking, boiling, and pulverization. Pomelo pulp was heated then sugar and pectin were added according to the formulation. Parameters on jam observed included organoleptic aspects, spreadability, moisture content, total soluble solids (TSS), vitamin C, and crude fiber. Pectin from pomelo was typically low methoxyl pectin and low degree of esterification (<50%). Panelists were preferred pomelo jam for G1P1 formulation (33% sugar; 0.3% pectin) with a score of 5 (slightly liked) out and score 3 (smooth) for spreadability. The water content of pomelo jam was 23-30%, TSS was 39.47-560Brix, vitamin C ranged from 0.004-0.006%, and crude fiber was 0.96%-1.20%. Characteristics of pomelo peel were low methoxyl, low methyl ester, the equivalent weight of 627.64 mg, and galacturonic acid 212.61%. Interaction between concentration of sugar and pectin had a significant effect on TSS, while the concentration of sugar had a significant effect on aroma, spreadability, and moisture content, whereas the concentration of pectin had no significant effect on jam parameters. A combination of 0.3% pectin and sugar 33% was the selected formulation in making pomelo jam.","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"189 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115523056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Optimalisasi proses produksi produk tuna sirip kuning (Thunnus albacares) beku bergantung pada berbagai aspek, yaitu aspek material, penerapan metode, manusia, dan kebijakan manajemen. Studi ini bertujuan untuk mengidentifikasi masalah-masalah yang terdapat pada kegiatan produksi tuna sirip kuning beku pada salah satu Unit Pengolahan Ikan (UPI) di Sumatera Barat dan memberikan solusi dengan sebuah pendekatan analisis sistematis Kaizen untuk perbaikan secara berkesinambungan. Penelitian ini mencakup perumusan pokok masalah berdasarkan identifikasi masalah yang difokuskan pada aspek manusia (man), metode (method), bahan (material), dan manajemen (management), serta pemberian solusi dengan tindakan-tindakan yang secara teknis dapat dilaksanakan dan secara finansial memberikan biaya minimum namun menghasilkan dampak yang maksimal. Beberapa masalah yang ditemukan dari hasil identifikasi permasalahan dari kegiatan produksi tuna beku diantaranya, nilai rata-rata rendemen pada proses produksi tuna beku (54,78%) cukup rendah dibandingkan dengan standar nilai rendemen yang diinginkan perusahaan (60%). Keterampilan karyawan dalam memproduksi produk dan penggunaan bahan baku beku menjadi penyebabnya. Selain itu, terjadi perlambatan waktu pada proses produksi akibat kerusakan mesin pembekuan Air Blast Freezer (ABF). Hal ini menyebabkan proses pembekuan produk membutuhkan waktu yang lebih lama karena dilakukan dengan menggunakan cold storage. Masalah-masalah ini memberikan efek pada gross profit yang dihasilkan perusahaan. Beberapa alternatif solusi diberikan untuk perbaikan kegiatan produksi berkaitan dengan kebijakan manajemen perusahaan, yaitu adanya komitmen untuk melakukan pengawasan pada proses pengolahan serta menganggarkan biaya perbaikan mesin pembekuan ABF. Jika solusi perbaikan diterapkan, solusi tersebut diestimasikan dapat meningkatkan gross profit perusahaan sebesar Rp 1.246.261.672 dalam satu tahun.
{"title":"Optimalisasi Produksi Pengolahan Tuna (Thunnus albacares) Beku Melalui Penerapan Metode Kaizen","authors":"Rufnia Ayu Afifah, Asriani -, Ferdiansyah -","doi":"10.35308/jtpp.v3i1.2840","DOIUrl":"https://doi.org/10.35308/jtpp.v3i1.2840","url":null,"abstract":"Optimalisasi proses produksi produk tuna sirip kuning (Thunnus albacares) beku bergantung pada berbagai aspek, yaitu aspek material, penerapan metode, manusia, dan kebijakan manajemen. Studi ini bertujuan untuk mengidentifikasi masalah-masalah yang terdapat pada kegiatan produksi tuna sirip kuning beku pada salah satu Unit Pengolahan Ikan (UPI) di Sumatera Barat dan memberikan solusi dengan sebuah pendekatan analisis sistematis Kaizen untuk perbaikan secara berkesinambungan. Penelitian ini mencakup perumusan pokok masalah berdasarkan identifikasi masalah yang difokuskan pada aspek manusia (man), metode (method), bahan (material), dan manajemen (management), serta pemberian solusi dengan tindakan-tindakan yang secara teknis dapat dilaksanakan dan secara finansial memberikan biaya minimum namun menghasilkan dampak yang maksimal. Beberapa masalah yang ditemukan dari hasil identifikasi permasalahan dari kegiatan produksi tuna beku diantaranya, nilai rata-rata rendemen pada proses produksi tuna beku (54,78%) cukup rendah dibandingkan dengan standar nilai rendemen yang diinginkan perusahaan (60%). Keterampilan karyawan dalam memproduksi produk dan penggunaan bahan baku beku menjadi penyebabnya. Selain itu, terjadi perlambatan waktu pada proses produksi akibat kerusakan mesin pembekuan Air Blast Freezer (ABF). Hal ini menyebabkan proses pembekuan produk membutuhkan waktu yang lebih lama karena dilakukan dengan menggunakan cold storage. Masalah-masalah ini memberikan efek pada gross profit yang dihasilkan perusahaan. Beberapa alternatif solusi diberikan untuk perbaikan kegiatan produksi berkaitan dengan kebijakan manajemen perusahaan, yaitu adanya komitmen untuk melakukan pengawasan pada proses pengolahan serta menganggarkan biaya perbaikan mesin pembekuan ABF. Jika solusi perbaikan diterapkan, solusi tersebut diestimasikan dapat meningkatkan gross profit perusahaan sebesar Rp 1.246.261.672 dalam satu tahun.","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131307369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pala (Myristica fragrans Houtt) adalah tanaman yang banyak tumbuh di beberapa daerah seperti Aceh, Sumatera Barat, Jawa Barat, Sulawesi, Maluku, Nusa Tenggara Barat, Papua Barat dan daerah lainnya. Pala merupakan salah satu jenis rempah yang populer di Indonesia karena nilai kulinernya. Karakteristik fisik dan kimia buah pala setiap daerah berbeda-beda sehingga berpengaruh terhadap biokativitas yang dihasilkan. Saat ini, pemanfaatan pala masih sangat terbatas pada produk olahannya sedangkan pemanfaatannya sebagai obat masih sangat terbatas. Beberapa penelitian menunjukkan bahwa pemanfaatan pala dalam bidang farmakologis masih sangat berkembang hingga saat ini seperti antiinflammatory, antimikroba, antioksidan, dan antifungi. Komponen utama buah pala adalah trimiristin yang dapat berfungsi sebagai antibakteri dan antijamur. Selain itu, senyawa fenolik lainnya seperti fenilpropanoid, lignan dan neolignan merupakan komponen utama buah pala. Ulasan ilmiah ini di buat untuk mengulas tentang bioaktivitas pala berdasarkan penelitian-penelitian ilmiah yang telah dipublikasikan. Berdasarkan ulasan ilmiah ini dapat diketahui bahwa pala menunjukkan aktivitas antioksidan, antibakteri, antiinflamasi dan antifungi. Oleh karena itu, buah pala berpotensi digunakan sebagai alternatif pengobatan dalam bidang kesehatan. Kata kunci: Antibakteri; antifungi; antiinflamasi; antioksidan; pala
{"title":"Bioaktivitas Pala (Myristica fragrans Houtt) Ulasan Ilmiah","authors":"Andi Fitra Suloi","doi":"10.35308/jtpp.v3i1.3702","DOIUrl":"https://doi.org/10.35308/jtpp.v3i1.3702","url":null,"abstract":"Pala (Myristica fragrans Houtt) adalah tanaman yang banyak tumbuh di beberapa daerah seperti Aceh, Sumatera Barat, Jawa Barat, Sulawesi, Maluku, Nusa Tenggara Barat, Papua Barat dan daerah lainnya. Pala merupakan salah satu jenis rempah yang populer di Indonesia karena nilai kulinernya. Karakteristik fisik dan kimia buah pala setiap daerah berbeda-beda sehingga berpengaruh terhadap biokativitas yang dihasilkan. Saat ini, pemanfaatan pala masih sangat terbatas pada produk olahannya sedangkan pemanfaatannya sebagai obat masih sangat terbatas. Beberapa penelitian menunjukkan bahwa pemanfaatan pala dalam bidang farmakologis masih sangat berkembang hingga saat ini seperti antiinflammatory, antimikroba, antioksidan, dan antifungi. Komponen utama buah pala adalah trimiristin yang dapat berfungsi sebagai antibakteri dan antijamur. Selain itu, senyawa fenolik lainnya seperti fenilpropanoid, lignan dan neolignan merupakan komponen utama buah pala. Ulasan ilmiah ini di buat untuk mengulas tentang bioaktivitas pala berdasarkan penelitian-penelitian ilmiah yang telah dipublikasikan. Berdasarkan ulasan ilmiah ini dapat diketahui bahwa pala menunjukkan aktivitas antioksidan, antibakteri, antiinflamasi dan antifungi. Oleh karena itu, buah pala berpotensi digunakan sebagai alternatif pengobatan dalam bidang kesehatan. Kata kunci: Antibakteri; antifungi; antiinflamasi; antioksidan; pala","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"236 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130622296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Diabetes mellitus Type 2 (DMT2) is generally caused by a poor diet that causes high glucose in the blood (hyperglycemic) continuously and results in pancreatic dysfunction as a producer of the hormone insulin. The hormone insulin functions as a regulator of the presence of glucose in the blood. Hyperglycemic events can increase the formation of free radicals in the body. Free radicals can increase the damage to the pancreas and other organs in the body, thereby increasing the severity of diabetes. The high mortality rate due to (DMT2) requires serious attention from all parties for its handling. T2DM is a chronic disease that cannot be cured, but can be controlled to reduce the severity of the disease. Foods that are suitable for people with DMT2 are high in protein, vegetable fat, dietary fiber and antioxidants, and have low starch content. Foods sourced from black soybeans can meet the nutrients and antioxidant compounds needed by people with DMT2, because they contain daidzein, genistein, isoflavones, and anthocyanins. Crude palm oil (MSMn) contains carotenoids and vitamin E which can also act as antioxidants. Many studies mention the benefits of black soybeans for people with DMT2, because it can control blood glucose, reduce inflammation, improve blood lipids, increase the antioxidant capacity of blood plasma, and reduce SGOT/SGPT enzymes as markers of liver damage. Functional food for people with DMT2 sourced from black soybeans and MSMn can be black soybean juice enriched with MSMn microencapsulation.
{"title":"THE ROLES OF BLACK SOYBEAN AND PALM OIL IN CONTROL OF TYPE 2 DIABETES MELITUS","authors":"R. Irwanto, N. E. Putri, N. Triandita","doi":"10.35308/jtpp.v3i1.3713","DOIUrl":"https://doi.org/10.35308/jtpp.v3i1.3713","url":null,"abstract":"Diabetes mellitus Type 2 (DMT2) is generally caused by a poor diet that causes high glucose in the blood (hyperglycemic) continuously and results in pancreatic dysfunction as a producer of the hormone insulin. The hormone insulin functions as a regulator of the presence of glucose in the blood. Hyperglycemic events can increase the formation of free radicals in the body. Free radicals can increase the damage to the pancreas and other organs in the body, thereby increasing the severity of diabetes. The high mortality rate due to (DMT2) requires serious attention from all parties for its handling. T2DM is a chronic disease that cannot be cured, but can be controlled to reduce the severity of the disease. Foods that are suitable for people with DMT2 are high in protein, vegetable fat, dietary fiber and antioxidants, and have low starch content. Foods sourced from black soybeans can meet the nutrients and antioxidant compounds needed by people with DMT2, because they contain daidzein, genistein, isoflavones, and anthocyanins. Crude palm oil (MSMn) contains carotenoids and vitamin E which can also act as antioxidants. Many studies mention the benefits of black soybeans for people with DMT2, because it can control blood glucose, reduce inflammation, improve blood lipids, increase the antioxidant capacity of blood plasma, and reduce SGOT/SGPT enzymes as markers of liver damage. Functional food for people with DMT2 sourced from black soybeans and MSMn can be black soybean juice enriched with MSMn microencapsulation.","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"188 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122113541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Keratinase enzyme is a monomeric enzyme, this enzyme can hydrolyze keratin protein found in chicken feathers. It is estimated that about 90% of the protein contained in chicken feathers is keratin protein, this protein is difficult to digest because of the strong disulfide cross-links and other bonds. Biological processing of chicken feather flour with enzyme treatment produced by microorganisms during the fermentation process under optimal conditions produces high quality feather flour. There are several factors that affect the activity of the keratinase enzyme, including: dose inoculum, temperature, pH, substrate concentration, enzyme deposition, and fermentation time. This study aims to obtain the best optimum conditions (pH, substrate concentration, inoculum dose and fermentation time) of Actinobacillus spp in producing keratinase enzymes using chicken feather flour as a substrate in liquid medium. The main ingredients used in this study are: chicken feather flour, NA (Nutrient Agar), Aquades and substances used for liquid media and bacteria Actinobacillus spp. The study used an experimental method with 4 treatments consisting of pH (9.0; 9.5; 10; 10.5 and pH 11), sedimentation substrate (0.5%; 1%; 1.5%; 2%; 2 ,5%), inoculum dose (1 ml, 1.5 ml, 2 ml, 2.5 ml, 3 ml) and fermentation time 1 to 7 days, each treatment was repeated 3 times. The results showed that the optimum fermentation conditions of Actinobacillus spp in producing keratinase enzyme with an optimum pH of 9, optimum substrate concentration of 1%, inoculum dose of 1.5 ml, and optimum fermentation time of 2 days. Keyword : Actinobacillus spp; chicken feather flour; keratinase enzyme activity; optimumcondition
{"title":"PENENTUAN KONDISI OPTIMUM PRODUKSI ENZIM KERATINASE OLEH Actinobacillus spp. MENGGUNAKAN TEPUNG BULU AYAM SEBAGAI SUBSTRAT PADA FERMENTASI MEDIA CAIR","authors":"Desi Susanti, Suci Rahmi","doi":"10.35308/jtpp.v3i1.3708","DOIUrl":"https://doi.org/10.35308/jtpp.v3i1.3708","url":null,"abstract":"Keratinase enzyme is a monomeric enzyme, this enzyme can hydrolyze keratin protein found in chicken feathers. It is estimated that about 90% of the protein contained in chicken feathers is keratin protein, this protein is difficult to digest because of the strong disulfide cross-links and other bonds. Biological processing of chicken feather flour with enzyme treatment produced by microorganisms during the fermentation process under optimal conditions produces high quality feather flour. There are several factors that affect the activity of the keratinase enzyme, including: dose inoculum, temperature, pH, substrate concentration, enzyme deposition, and fermentation time. This study aims to obtain the best optimum conditions (pH, substrate concentration, inoculum dose and fermentation time) of Actinobacillus spp in producing keratinase enzymes using chicken feather flour as a substrate in liquid medium. The main ingredients used in this study are: chicken feather flour, NA (Nutrient Agar), Aquades and substances used for liquid media and bacteria Actinobacillus spp. The study used an experimental method with 4 treatments consisting of pH (9.0; 9.5; 10; 10.5 and pH 11), sedimentation substrate (0.5%; 1%; 1.5%; 2%; 2 ,5%), inoculum dose (1 ml, 1.5 ml, 2 ml, 2.5 ml, 3 ml) and fermentation time 1 to 7 days, each treatment was repeated 3 times. The results showed that the optimum fermentation conditions of Actinobacillus spp in producing keratinase enzyme with an optimum pH of 9, optimum substrate concentration of 1%, inoculum dose of 1.5 ml, and optimum fermentation time of 2 days. Keyword : Actinobacillus spp; chicken feather flour; keratinase enzyme activity; optimumcondition","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130103347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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