Es krim adalah salah satu jenis makanan beku yang sangat digemari oleh berbagai jenis kalangan masyarakat. Es krim umumnya dibuat dari bahan dasar susu sapi, namun dewasa ini penggunaan susu sapi sebagai bahan dasar es krim dapat digantikan menjadi susu kedelai. Tujuan penelitian adalah untuk memperoleh kombinasi es krim terbaik dengan menggunakan susu kedelai dan ekstrak kulit buah naga merah. Penelitian ini dilaksanakan secara eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga kali ulangan. Perlakuan dalam penelitian ini adalah kombinasi susu kedelai: ekstrak kulit buah naga merah, antara lain KN1 (100:0), KN2 (90:10), KN3 (80:20), KN4 (70:30), dan KN5 (60:40). Data yang diperoleh dianalisis secara statistik dengan menggunakan Analysis of Variance (ANOVA) dan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Penelitian ini menunjukkan bahwa kombinasi susu kedelai dan ekstrak kulit buah naga merah berpengaruh nyata terhadap total padatan, overrun, titik leleh, kadar lemak, kadar protein, aktivitas antioksidan, penilaian uji sensori terhadap warna, aroma, tekstur dan rasa. Perlakuan terpilih yaitu es krim perlakuan KN5 dengan nilai total padatan 36,49%, overrun 46,67%, waktu leleh 26,12 menit, kadar lemak 5,41%, kadar protein 2,19%, dan aktivitas antioksidan 99,11 ppm. Hasil uji deskriptif menunjukkan bahwa es krim memiliki warna sangat merah, berasa kulit buah naga, beraroma kulit buah naga dan bertekstur agak lembut, serta panelis menyatakan suka untuk penilaian keseluruhan es krim.
{"title":"KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KOMBINASI SUSU KEDELAI DAN EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) DALAM PEMBUATAN ES KRIM","authors":"Ventina Simanjuntak, Dewi Fortuna Ayu, E. Rossi","doi":"10.32520/jtp.v11i2.2010","DOIUrl":"https://doi.org/10.32520/jtp.v11i2.2010","url":null,"abstract":"Es krim adalah salah satu jenis makanan beku yang sangat digemari oleh berbagai jenis kalangan masyarakat. Es krim umumnya dibuat dari bahan dasar susu sapi, namun dewasa ini penggunaan susu sapi sebagai bahan dasar es krim dapat digantikan menjadi susu kedelai. Tujuan penelitian adalah untuk memperoleh kombinasi es krim terbaik dengan menggunakan susu kedelai dan ekstrak kulit buah naga merah. Penelitian ini dilaksanakan secara eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga kali ulangan. Perlakuan dalam penelitian ini adalah kombinasi susu kedelai: ekstrak kulit buah naga merah, antara lain KN1 (100:0), KN2 (90:10), KN3 (80:20), KN4 (70:30), dan KN5 (60:40). Data yang diperoleh dianalisis secara statistik dengan menggunakan Analysis of Variance (ANOVA) dan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Penelitian ini menunjukkan bahwa kombinasi susu kedelai dan ekstrak kulit buah naga merah berpengaruh nyata terhadap total padatan, overrun, titik leleh, kadar lemak, kadar protein, aktivitas antioksidan, penilaian uji sensori terhadap warna, aroma, tekstur dan rasa. Perlakuan terpilih yaitu es krim perlakuan KN5 dengan nilai total padatan 36,49%, overrun 46,67%, waktu leleh 26,12 menit, kadar lemak 5,41%, kadar protein 2,19%, dan aktivitas antioksidan 99,11 ppm. Hasil uji deskriptif menunjukkan bahwa es krim memiliki warna sangat merah, berasa kulit buah naga, beraroma kulit buah naga dan bertekstur agak lembut, serta panelis menyatakan suka untuk penilaian keseluruhan es krim.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45604565","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}
Pub Date : 2022-08-31DOI: 10.21776/ub.jtp.2022.023.02.1
U. Ulyarti, I. Indriyani, R. Suseno, Siti Nursela, Hesti Megawati, I. Rahmayani, N. Nazarudin
The existed edible films made of water yam starch tend to have a low quality which is indicated by high WVTR value and low mechanical strength. Addition of modified starch can decrease the WVTR value and improve the mechanical properties. The purpose of this study is to obtain the ratio of starch paste volume to ethanol volume which produces modified water yam starch and to improve the quality of the edible film by adding modified water yam starch. This research was conducted in 2 stages, which are the modification of water yam starch using the precipitation method and the making of edible films using several levels of modified water yam starch concentration. The first stage of the study was designed to produce modified starch using the treatment of the ratio of starch paste volume to ethanol volume. There are 5 treatment ratios used, which were 1:5, 1:7.5, 1:10, 1:12.5, and 1:15. The results showed that the different ratios of starch paste volume to ethanol volume resulted in different sizes of modified starches. The ethanol volume ratio of 1:5 resulted in a granular starch with the most damage in its morphology, and the smallest particle size detected was 1.135x1.767 µ, with the yield of modified starch was 80.5%. The addition of modified water yam starch of as much as 20%, which was modified using a ratio of paste volume to ethanol volume of 1:5, succeeded in improving the quality of the edible film of water yam starch by reducing the value of the water vapor transmission rate and increasing the compressive compressive strength.
{"title":"IMPROVING EDIBLE FILM QUALITY USING MODIFIED WATER YAM (Dioscorea alata L) STARCH","authors":"U. Ulyarti, I. Indriyani, R. Suseno, Siti Nursela, Hesti Megawati, I. Rahmayani, N. Nazarudin","doi":"10.21776/ub.jtp.2022.023.02.1","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.02.1","url":null,"abstract":"The existed edible films made of water yam starch tend to have a low quality which is indicated by high WVTR value and low mechanical strength. Addition of modified starch can decrease the WVTR value and improve the mechanical properties. The purpose of this study is to obtain the ratio of starch paste volume to ethanol volume which produces modified water yam starch and to improve the quality of the edible film by adding modified water yam starch. This research was conducted in 2 stages, which are the modification of water yam starch using the precipitation method and the making of edible films using several levels of modified water yam starch concentration. The first stage of the study was designed to produce modified starch using the treatment of the ratio of starch paste volume to ethanol volume. There are 5 treatment ratios used, which were 1:5, 1:7.5, 1:10, 1:12.5, and 1:15. The results showed that the different ratios of starch paste volume to ethanol volume resulted in different sizes of modified starches. The ethanol volume ratio of 1:5 resulted in a granular starch with the most damage in its morphology, and the smallest particle size detected was 1.135x1.767 µ, with the yield of modified starch was 80.5%. The addition of modified water yam starch of as much as 20%, which was modified using a ratio of paste volume to ethanol volume of 1:5, succeeded in improving the quality of the edible film of water yam starch by reducing the value of the water vapor transmission rate and increasing the compressive compressive strength.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42332821","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}
Pub Date : 2022-08-31DOI: 10.21776/ub.jtp.2022.023.02.3
Lilis Suryani Karlan, Safinta Nurindra Rahmadhia
Baby Java orange is one sweet orange variant with a high pectin content on its skin. Pectin and starch are examples of the main ingredients in making edible films. Besides its economical price, corn starch is also commonly used in preparing edible films as the biopolymer material that can produce a matrix used for the edible film preparation process. The addition of glycerol plasticizers can improve the structure of the film. This study aimed to determine the effect of pectin concentration of Baby Java orange peel and glycerol on the physicochemical characteristics of the resulting edible film and determine the formulation with the highest value in the manufacture of the edible film according to the Japanese Industrial Standard (JIS). This study used a Completely Randomized Design (CRD) with two factors. The first factor is Baby Java skin pectin concentration (15%, 25%, and 35% %b b/b starch), while the second factor is glycerol concentration (10%, 20%, and 30% v/v). The edible films were then analyzed for their moisture content, thickness, solubility, color, tensile strength, and water vapor permeability. The results show that the concentration of pectin and glycerol with the addition of corn starch significantly affects the parameters of moisture content, solubility, thickness, tensile strength, color, and water vapor permeability tests. The optimum formulation in the preparation of edible films according to JIS was the formulation with the addition of 15% pectin and 20% glycerol, which resulted in 6.24% of moisture content, 76.57% solubility, 0.25 mm thickness, 0.50 MPa tensile strength, 54.98 lightness, 3.66 blueness, -1.48 appearances and 1.42 g.mm/m2.h.kPa water vapor permeability
{"title":"PHYSICOCHEMICAL CHARACTERISTICS OF BABY JAVA ORANGE PEEL PECTIN (Citrus sinensis) AND CORN STARCH-BASED EDIBLE FILM WITH GLYCEROL PLASTICIZER","authors":"Lilis Suryani Karlan, Safinta Nurindra Rahmadhia","doi":"10.21776/ub.jtp.2022.023.02.3","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.02.3","url":null,"abstract":"Baby Java orange is one sweet orange variant with a high pectin content on its skin. Pectin and starch are examples of the main ingredients in making edible films. Besides its economical price, corn starch is also commonly used in preparing edible films as the biopolymer material that can produce a matrix used for the edible film preparation process. The addition of glycerol plasticizers can improve the structure of the film. This study aimed to determine the effect of pectin concentration of Baby Java orange peel and glycerol on the physicochemical characteristics of the resulting edible film and determine the formulation with the highest value in the manufacture of the edible film according to the Japanese Industrial Standard (JIS). This study used a Completely Randomized Design (CRD) with two factors. The first factor is Baby Java skin pectin concentration (15%, 25%, and 35% %b b/b starch), while the second factor is glycerol concentration (10%, 20%, and 30% v/v). The edible films were then analyzed for their moisture content, thickness, solubility, color, tensile strength, and water vapor permeability. The results show that the concentration of pectin and glycerol with the addition of corn starch significantly affects the parameters of moisture content, solubility, thickness, tensile strength, color, and water vapor permeability tests. The optimum formulation in the preparation of edible films according to JIS was the formulation with the addition of 15% pectin and 20% glycerol, which resulted in 6.24% of moisture content, 76.57% solubility, 0.25 mm thickness, 0.50 MPa tensile strength, 54.98 lightness, 3.66 blueness, -1.48 appearances and 1.42 g.mm/m2.h.kPa water vapor permeability","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49230616","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}
Biji Petai (Parkia speciosa Hassk.) merupakan komoditas kacang-kacangan khas Indonesia dengan kandungan protein yang tinggi. Namun, biji Petai juga dikenal mengandung senyawa antigizi asam fitat, tanin dan tripsin inhibitor yang dapat menurunkan nilai cerna protein. Proses pengolahan konvensional kukus selama 10 menit, rebus selama 8 menit, dan goreng selama 2 menit dilakukan untuk menurunkan senyawa antigizi dan meningkatkan kecernaan protein biji Petai. Biji Petai yang digunakan untuk analisis adalah biji Petai bubuk yang telah dikeringkan menggunakan freeze dryer. Efek proses pengolahan divaluasi senyawa gizi, antigizi, dan nilai cerna protein in vitro. Penelitian ini bertujuan untuk mengetahui pengaruh proses pengolahan kukus, rebus, dan goreng terhadap senyawa gizi (kadar air, protein, lemak, abu, dan karbohidrat), antigizi (asam fitat, tanin, serta tripsin inhibitor), dan kecernaan protein in vitro pada Petai. Penelitian dilakukan dengan Rancangan Acak Lengkap Satu Faktor, yaitu jenis proses pengolahan. Data diolah dengan One Way ANOVA menggunakan aplikasi SPSS 2.1 dengan tingkat kepercayaan 95%, kemudian dilanjutkan uji Duncan apabila terdapat beda nyata. Diperoleh hasil bahwa ketiga proses pengolahan tersebut signifikan menurunkan konsentrasi senyawa antigizi asam fitat, tanin, serta tripsin inhibitor. Proses perebusan merupakan proses pengolahan terbaik yang dapat menurunkan senyawa antigizi asam fitat sebesar 75%, tanin sebesar 49%, dan tripsin inhibitor sebesar 70%. Proses pengolahan kukus dan rebus secara signifikan meningkatkan nilai cerna protein in vitro, yaitu masing-masing sebanyak 0,84% dan 2,55%. Temuan ini dapat dijadikan referensi proses pengolahan bagi konsumen biji Petai di Indonesia untuk mendapatkan manfaat asupan protein dari biji Petai dengan maksimal.
{"title":"EFEK PENGOLAHAN KONVENSIONAL PADA KANDUNGAN GIZI DAN ANTI GIZI BIJI PETAI (Parkia speciosa Hassk.)","authors":"Putri Maharani, U. Santoso, Yasmin Aulia Rachma, Aprilia Fitriani, Supriyadi Supriyadi","doi":"10.21776/ub.jtp.2022.023.02.6","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.02.6","url":null,"abstract":"Biji Petai (Parkia speciosa Hassk.) merupakan komoditas kacang-kacangan khas Indonesia dengan kandungan protein yang tinggi. Namun, biji Petai juga dikenal mengandung senyawa antigizi asam fitat, tanin dan tripsin inhibitor yang dapat menurunkan nilai cerna protein. Proses pengolahan konvensional kukus selama 10 menit, rebus selama 8 menit, dan goreng selama 2 menit dilakukan untuk menurunkan senyawa antigizi dan meningkatkan kecernaan protein biji Petai. Biji Petai yang digunakan untuk analisis adalah biji Petai bubuk yang telah dikeringkan menggunakan freeze dryer. Efek proses pengolahan divaluasi senyawa gizi, antigizi, dan nilai cerna protein in vitro. Penelitian ini bertujuan untuk mengetahui pengaruh proses pengolahan kukus, rebus, dan goreng terhadap senyawa gizi (kadar air, protein, lemak, abu, dan karbohidrat), antigizi (asam fitat, tanin, serta tripsin inhibitor), dan kecernaan protein in vitro pada Petai. Penelitian dilakukan dengan Rancangan Acak Lengkap Satu Faktor, yaitu jenis proses pengolahan. Data diolah dengan One Way ANOVA menggunakan aplikasi SPSS 2.1 dengan tingkat kepercayaan 95%, kemudian dilanjutkan uji Duncan apabila terdapat beda nyata. Diperoleh hasil bahwa ketiga proses pengolahan tersebut signifikan menurunkan konsentrasi senyawa antigizi asam fitat, tanin, serta tripsin inhibitor. Proses perebusan merupakan proses pengolahan terbaik yang dapat menurunkan senyawa antigizi asam fitat sebesar 75%, tanin sebesar 49%, dan tripsin inhibitor sebesar 70%. Proses pengolahan kukus dan rebus secara signifikan meningkatkan nilai cerna protein in vitro, yaitu masing-masing sebanyak 0,84% dan 2,55%. Temuan ini dapat dijadikan referensi proses pengolahan bagi konsumen biji Petai di Indonesia untuk mendapatkan manfaat asupan protein dari biji Petai dengan maksimal.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47235026","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}
Pub Date : 2022-08-31DOI: 10.21776/ub.jtp.2022.023.02.4
Rosiana Khoirunnissa, A. Ningrum, Aprilia Fitriani, Supriyadi Supriyadi
Kabau, Jengkol, Petai dan Lamtoro merupakan komoditas polong-polongan indigenous Indonesia yang telah banyak dibudidayakan dan dikonsumsi sejak zaman dahulu, berkembang lama dan dikenal masyarakat di suatu daerah tertentu di Indonesia. Banyaknya kandungan gizi pada komoditas ini sehingga dapat dimanfaatkan menjadi produk baru seperti tepung. Tepung merupakan salah satu produk dengan kadar air rendah sehingga dapat bertahan lama apabila disimpan pada suhu ruang. Namun, tepung merupakan bahan pangan yang mempunyai kemampuan menyerap dan melepaskan sebagian air selama penyimpanan yang dapat menyebabkan terjadinya perubahan mutu tepung. Oleh sebab itu, penelitian ini bertujuan untuk menentukan permodelan kurva ISL yang tepat serta pendugaan umur simpan pada tepung Kabau, Jengkol, Petai dan Lamtoro dengan proses perebusan sebagai pengolahan pendahuluan. Ruang lingkup pengujian yaitu penentuan kadar air setimbang dengan menggunakan metode gravimetri statis. Penentuan model dan ketepatan kurva ISL, serta perhitungan pendugaan umur simpan sampel menggunakan persamaan Labuza (1982). Hasil penelitian menunjukkan bahwa GAB merupakan permodelan kurva yang hampir tepat dalam menggambarkan pola penyerapan uap air sampel. Perhitungan pendugaan umur simpan sampel bahan segar memiliki umur simpan lebih panjang dibandingkan sampel dengan perebusan. Hasil penelitian ini dapat digunakan sebagai acuan untuk pengembangan produk awetan dari keempat komoditas yang digunakan. Pembuatan produk awetan dapat memudahkan konsumen untuk tetap mengkonsumsi komoditas ini ketika terjadi kelangkaan bahan.
{"title":"ISOTERM ADSORPSI SERTA PENDUGAAN UMUR SIMPAN TEPUNG POLONG-POLONGAN INDIGENOUS INDONESIA","authors":"Rosiana Khoirunnissa, A. Ningrum, Aprilia Fitriani, Supriyadi Supriyadi","doi":"10.21776/ub.jtp.2022.023.02.4","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.02.4","url":null,"abstract":"Kabau, Jengkol, Petai dan Lamtoro merupakan komoditas polong-polongan indigenous Indonesia yang telah banyak dibudidayakan dan dikonsumsi sejak zaman dahulu, berkembang lama dan dikenal masyarakat di suatu daerah tertentu di Indonesia. Banyaknya kandungan gizi pada komoditas ini sehingga dapat dimanfaatkan menjadi produk baru seperti tepung. Tepung merupakan salah satu produk dengan kadar air rendah sehingga dapat bertahan lama apabila disimpan pada suhu ruang. Namun, tepung merupakan bahan pangan yang mempunyai kemampuan menyerap dan melepaskan sebagian air selama penyimpanan yang dapat menyebabkan terjadinya perubahan mutu tepung. Oleh sebab itu, penelitian ini bertujuan untuk menentukan permodelan kurva ISL yang tepat serta pendugaan umur simpan pada tepung Kabau, Jengkol, Petai dan Lamtoro dengan proses perebusan sebagai pengolahan pendahuluan. Ruang lingkup pengujian yaitu penentuan kadar air setimbang dengan menggunakan metode gravimetri statis. Penentuan model dan ketepatan kurva ISL, serta perhitungan pendugaan umur simpan sampel menggunakan persamaan Labuza (1982). Hasil penelitian menunjukkan bahwa GAB merupakan permodelan kurva yang hampir tepat dalam menggambarkan pola penyerapan uap air sampel. Perhitungan pendugaan umur simpan sampel bahan segar memiliki umur simpan lebih panjang dibandingkan sampel dengan perebusan. Hasil penelitian ini dapat digunakan sebagai acuan untuk pengembangan produk awetan dari keempat komoditas yang digunakan. Pembuatan produk awetan dapat memudahkan konsumen untuk tetap mengkonsumsi komoditas ini ketika terjadi kelangkaan bahan.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46958611","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}
Buah tomat adalah buah yang rentan mengalami kerusakan. Untuk mengatasi kerugian akibat kerusakan, maka buah tomat dapat diolah menjadi bubuk. Salah satu kelebihan bentuk bubuk adalah mudah untuk diaplikasikan pada berbagai olahan pangan. Pembuatan bubuk tomat memerlukan proses pengeringan. Untuk membantu proses pengeringan berlangsung cepat dan dapat mempertahankan komponen aktif di dalamnya, maka diperlukan penyalut atau enkapsulan. Tujuan penelitian ini adalah untuk meneliti pengaruh jenis enkapsulan Natrium Carboxymethyl Cellulose (Na-CMC) dan maltodekstrin serta perbedaan konsentrasinya terhadap sifat fisikokimia bubuk tomat yang dihasilkan. Pada penelitian ini parameter yang diinvestigasi adalah kadar air, higroskopisitas, kadar fenol, aktivitas antioksidan, warna, dan nilai pH. Untuk analisis statistik, dilakukan uji ANOVA pada α = 5% dan uji lanjutan Duncan’s Multiple Range Test (DMRT). Dari hasil investigasi, diketahui jenis enkapsulan yang bebeda berpengaruh nyata terhadap seluruh parameter. Perbedaan konsentrasi Na-CMC (2,5%; 5%; 7,5%) berpengaruh pada rentang kadar air yang dihasilkan yaitu 1,43-3,17%, higroskopisitas (19,35-20,65%), kadar fenol (203,18-613,41 mg GAE/kg bahan), aktivitas antioksidan (43,42-87,27% penangkapan radikal/RSA), dan warna yaitu lightness (48,1-55,7); chroma (22,5-25,8); ⁰hue (39,9-40,7), serta pH (5,70-6,18). Sementara itu untuk maltodekstrin, perbedaan konsentrasi (6%, 12%, 18%) menghasilkan rentang kadar air 3,40-4,54%, higroskopisitas 18,55-19,16%, kadar fenol 345,23-795,23 mg GAE/kg bahan, aktivitas antioksidan 57,33-88,67% penangkapan radikal/RSA, warna yaitu lightness 52,1-58,6; chroma 28,7-45,8; ⁰hue 41,3-47,8, serta pH 5,30-5,55.
{"title":"PENGEMBANGAN PRODUK BUBUK TOMAT DENGAN PENGERING KABINET MENGGUNAKAN ENKAPSULAN MALTODEKSTRIN DAN NATRIUM CARBOXYMETHYL CELLULOSE","authors":"Ricky Gonardi, Erni Setijawaty, Ignasius Radix A.P. Jati","doi":"10.21776/ub.jtp.2022.023.02.2","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.02.2","url":null,"abstract":"Buah tomat adalah buah yang rentan mengalami kerusakan. Untuk mengatasi kerugian akibat kerusakan, maka buah tomat dapat diolah menjadi bubuk. Salah satu kelebihan bentuk bubuk adalah mudah untuk diaplikasikan pada berbagai olahan pangan. Pembuatan bubuk tomat memerlukan proses pengeringan. Untuk membantu proses pengeringan berlangsung cepat dan dapat mempertahankan komponen aktif di dalamnya, maka diperlukan penyalut atau enkapsulan. Tujuan penelitian ini adalah untuk meneliti pengaruh jenis enkapsulan Natrium Carboxymethyl Cellulose (Na-CMC) dan maltodekstrin serta perbedaan konsentrasinya terhadap sifat fisikokimia bubuk tomat yang dihasilkan. Pada penelitian ini parameter yang diinvestigasi adalah kadar air, higroskopisitas, kadar fenol, aktivitas antioksidan, warna, dan nilai pH. Untuk analisis statistik, dilakukan uji ANOVA pada α = 5% dan uji lanjutan Duncan’s Multiple Range Test (DMRT). Dari hasil investigasi, diketahui jenis enkapsulan yang bebeda berpengaruh nyata terhadap seluruh parameter. Perbedaan konsentrasi Na-CMC (2,5%; 5%; 7,5%) berpengaruh pada rentang kadar air yang dihasilkan yaitu 1,43-3,17%, higroskopisitas (19,35-20,65%), kadar fenol (203,18-613,41 mg GAE/kg bahan), aktivitas antioksidan (43,42-87,27% penangkapan radikal/RSA), dan warna yaitu lightness (48,1-55,7); chroma (22,5-25,8); ⁰hue (39,9-40,7), serta pH (5,70-6,18). Sementara itu untuk maltodekstrin, perbedaan konsentrasi (6%, 12%, 18%) menghasilkan rentang kadar air 3,40-4,54%, higroskopisitas 18,55-19,16%, kadar fenol 345,23-795,23 mg GAE/kg bahan, aktivitas antioksidan 57,33-88,67% penangkapan radikal/RSA, warna yaitu lightness 52,1-58,6; chroma 28,7-45,8; ⁰hue 41,3-47,8, serta pH 5,30-5,55.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47040934","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}
Pub Date : 2022-08-31DOI: 10.21776/ub.jtp.2022.023.02.5
L. C. Hawa, Aini Nurrachmani Bahari, A. Lastriyanto
Lerak (Sapindus rarak DC.) is one of the fruits with a main active compound called saponin. Saponins function as natural surfactants with foaming and emulsifying properties. Lerak in Indonesia is widely used as a traditional detergent. Using lerak essence as a detergent, batik washing can be done well without fading colors and is more environmentally friendly. Lerak essence can be applied as an additional component in preparing solid laundry soap. Adding lerak essence is to replace the anionic surfactant Sodium Lauryl Sulfate (SLS). Therefore, the risk of pollution can be lowered, as well as keep batik cloth from easily fading out. This study was conducted using Randomized Block Design (RBD) with two factors, including the concentration of lerak essence (10%, 7.5%, and 5%) and NaOH molecules (0.5 mol and 0.375 mol). This study aimed to analyze the effect of variation in lerak essence concentration and NaOH molecular on the physicochemical properties of solid laundry soap. The results showed that the higher the concentration of lerak essence and NaOH molecules, the more it reduces the water content in solid laundry soap. Concentrations of 10% lerak essence and 0.5 mol NaOH molecules have the highest value for foam stability and the lowest value for moisture content. Among the tensile strength, pH, brightness level and yellowness level, the highest value was in the concentration of 7.5% lerak essence and 0.5 mol NaOH molecules. Treatments of the variation of lerak essence concentrations significantly affect pH, while the treatment of NaOH molecular variation significantly affects pH, tensile strength, foam stability, brightness level (L*) and yellowness level (b*).
{"title":"CHARACTERIZATION OF PHYSICOCHEMICAL PROPERTIES OF SOLID LAUNDRY SOAP BASED ON LERAK (Sapindus rarak DC.)","authors":"L. C. Hawa, Aini Nurrachmani Bahari, A. Lastriyanto","doi":"10.21776/ub.jtp.2022.023.02.5","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.02.5","url":null,"abstract":"Lerak (Sapindus rarak DC.) is one of the fruits with a main active compound called saponin. Saponins function as natural surfactants with foaming and emulsifying properties. Lerak in Indonesia is widely used as a traditional detergent. Using lerak essence as a detergent, batik washing can be done well without fading colors and is more environmentally friendly. Lerak essence can be applied as an additional component in preparing solid laundry soap. Adding lerak essence is to replace the anionic surfactant Sodium Lauryl Sulfate (SLS). Therefore, the risk of pollution can be lowered, as well as keep batik cloth from easily fading out. This study was conducted using Randomized Block Design (RBD) with two factors, including the concentration of lerak essence (10%, 7.5%, and 5%) and NaOH molecules (0.5 mol and 0.375 mol). This study aimed to analyze the effect of variation in lerak essence concentration and NaOH molecular on the physicochemical properties of solid laundry soap. The results showed that the higher the concentration of lerak essence and NaOH molecules, the more it reduces the water content in solid laundry soap. Concentrations of 10% lerak essence and 0.5 mol NaOH molecules have the highest value for foam stability and the lowest value for moisture content. Among the tensile strength, pH, brightness level and yellowness level, the highest value was in the concentration of 7.5% lerak essence and 0.5 mol NaOH molecules. Treatments of the variation of lerak essence concentrations significantly affect pH, while the treatment of NaOH molecular variation significantly affects pH, tensile strength, foam stability, brightness level (L*) and yellowness level (b*).","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46749319","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}
Sebaran kasus Covid-19 di Sumatera Barat berdasarkan laporan dari Gugus Tugas Percepatan Penanganan Covid-19 dengan daerah yang menduduki tiga peringkat terbesar salah satunya yaitu Padang 567. Agar terhindar dari paparan virus, harus menjaga daya tahan tubuh/ sistem imun tubuh (imunogen), yaitu senyawa yang dapat merangsang pembentukan kekebalan/imunitas. Salah satu bahan yang mengandung antioksidan yang cukup tinggi yaitu VCO. pengembangan minuman berenergi dengan menggunakan VCO dan Madu bertujuan membuat minuman berenergi yang sehat bahkan dapat berfungsi sebagai minuman fungsional. Jenis penelitian ini adalah eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 1 kontrol dan 3 perlakuan serta 2 kali pengulangan. Perlakuan yang dilakukan yaitu perlakuan A (Kontrol, VCO 20 ml), perlakuan B (VCO 25 ml dan 20 ml madu), perlakuan C (VCO 30 ml dan 25 ml madu) dan Perlakuan D (VCO 35 ml dan 30 ml madu). Penelitian dilakukan pada Mei 2020 – Maret 2021. Pengamatan dilakukan terhadap uji labor asam laurat di laboraturium Baristand dan Aktifitas Antioksidan di Labor Pertanian UNNES. Jika data berdistribusi normal makan dilakukan uji ANOVA dengan taraf 5%. Hasil uji asam laurat didapatkan adanya peningkatan kadar asam laurat namun, setelah dilakukan uji normalitas data berdistribusi normal dan dilanjutkan ke uji ANOVA dan didapat tidak adanya perbedaan yang nyata (p value > 0.05 yaitu 0.075) sedangkan Aktifitas Antioksidan didapatkan data berdistribusi normal dan dilanjutkan ke uji ANOVA dengan hasil adanya perbedaan nyata (p value < 0.05 yaitu 0.000) karena terdapat perbedaan nyata dilanjutkan dengan uji lanjutan yaitu uji Post Hoc.
{"title":"PENGARUH PENAMBAHAN MADU TERHADAP ASAM LAURAT DAN AKTIVITAS ANTIOKSIDAN PADA VIRGIN COCONUT OIL (VCO) SEBAGAI PENINGKATAN DAYA TAHAN TUBUH","authors":"M. Nova, Wilda Laila","doi":"10.32520/jtp.v11i1.1720","DOIUrl":"https://doi.org/10.32520/jtp.v11i1.1720","url":null,"abstract":"Sebaran kasus Covid-19 di Sumatera Barat berdasarkan laporan dari Gugus Tugas Percepatan Penanganan Covid-19 dengan daerah yang menduduki tiga peringkat terbesar salah satunya yaitu Padang 567. Agar terhindar dari paparan virus, harus menjaga daya tahan tubuh/ sistem imun tubuh (imunogen), yaitu senyawa yang dapat merangsang pembentukan kekebalan/imunitas. Salah satu bahan yang mengandung antioksidan yang cukup tinggi yaitu VCO. pengembangan minuman berenergi dengan menggunakan VCO dan Madu bertujuan membuat minuman berenergi yang sehat bahkan dapat berfungsi sebagai minuman fungsional. Jenis penelitian ini adalah eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 1 kontrol dan 3 perlakuan serta 2 kali pengulangan. Perlakuan yang dilakukan yaitu perlakuan A (Kontrol, VCO 20 ml), perlakuan B (VCO 25 ml dan 20 ml madu), perlakuan C (VCO 30 ml dan 25 ml madu) dan Perlakuan D (VCO 35 ml dan 30 ml madu). Penelitian dilakukan pada Mei 2020 – Maret 2021. Pengamatan dilakukan terhadap uji labor asam laurat di laboraturium Baristand dan Aktifitas Antioksidan di Labor Pertanian UNNES. Jika data berdistribusi normal makan dilakukan uji ANOVA dengan taraf 5%. Hasil uji asam laurat didapatkan adanya peningkatan kadar asam laurat namun, setelah dilakukan uji normalitas data berdistribusi normal dan dilanjutkan ke uji ANOVA dan didapat tidak adanya perbedaan yang nyata (p value > 0.05 yaitu 0.075) sedangkan Aktifitas Antioksidan didapatkan data berdistribusi normal dan dilanjutkan ke uji ANOVA dengan hasil adanya perbedaan nyata (p value < 0.05 yaitu 0.000) karena terdapat perbedaan nyata dilanjutkan dengan uji lanjutan yaitu uji Post Hoc.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46742102","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}
Rosalina, Hibrah, Agung Kurnia Yahya, Ferry Ikhsandy
Areca nut from Padang Pariaman as an export commodity is rich in tannin content and its ability as an antioxidant is used as the object of this research. The extraction of fragrant betel nut seeds has been carried out using the usual kinetic maceration method and the kinetic maceration method with ultrasonic wave irradiation pretreatment. The purpose of this study was to study the effect of ultrasonic irradiation on the tannin content, total phenol and antioxidant inhibition of the ethanol extract of areca nut seeds. A total of 20 grams of areca nut powder in a mesh variation of 20, 40 and 70 was extracted in 200 ml of ethanol with a solvent variation of 65% and 80%. Using three treatments, namely maceration treatment without ultrasonic irradiation, maceration with 15 minutes of ultrasonic irradiation pretreatment and the third treatment with 30 minutes of ultrasonic irradiation. The solvent was evaporated in a rotary evaporator and then tested for tannin levels using Follin Denish and DPPH reagents to measure antioxidants. The results of the highest tannin content were obtained in the third treatment, namely maceration with ultrasonic irradiation treatment 30 minutes, areca nut powder size 40 mesh, ethanol solvent 80% obtained tannin content of 12.5%. Meanwhile, the highest antioxidant activity was obtained at 70 mesh size, 80% ethanol solvent and the same treatment, which was 81.78.
{"title":"STUDI KADAR TANIN DAN INHIBISI OKSIDAN HASIL MASERASI BIJI PINANG WANGI DENGAN PERLAKUAN DAN TANPA PERLAKUAN ULTRASONIK","authors":"Rosalina, Hibrah, Agung Kurnia Yahya, Ferry Ikhsandy","doi":"10.32520/jtp.v11i1.1965","DOIUrl":"https://doi.org/10.32520/jtp.v11i1.1965","url":null,"abstract":"Areca nut from Padang Pariaman as an export commodity is rich in tannin content and its ability as an antioxidant is used as the object of this research. The extraction of fragrant betel nut seeds has been carried out using the usual kinetic maceration method and the kinetic maceration method with ultrasonic wave irradiation pretreatment. The purpose of this study was to study the effect of ultrasonic irradiation on the tannin content, total phenol and antioxidant inhibition of the ethanol extract of areca nut seeds. A total of 20 grams of areca nut powder in a mesh variation of 20, 40 and 70 was extracted in 200 ml of ethanol with a solvent variation of 65% and 80%. Using three treatments, namely maceration treatment without ultrasonic irradiation, maceration with 15 minutes of ultrasonic irradiation pretreatment and the third treatment with 30 minutes of ultrasonic irradiation. The solvent was evaporated in a rotary evaporator and then tested for tannin levels using Follin Denish and DPPH reagents to measure antioxidants. The results of the highest tannin content were obtained in the third treatment, namely maceration with ultrasonic irradiation treatment 30 minutes, areca nut powder size 40 mesh, ethanol solvent 80% obtained tannin content of 12.5%. Meanwhile, the highest antioxidant activity was obtained at 70 mesh size, 80% ethanol solvent and the same treatment, which was 81.78.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43650374","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}
According to the World Health Organization (WHO) in 2018, it was recorded that people with high cholesterol in Indonesia increased every year by 28%, this number is likely to increase to 29.25 in 2025. Papaya fruit is rich in nutrition, contains high fiber and antioxidants. Papaya fruit will be processed into sponge, which is a very popular food as a snack for hypercholesterolemia. The purpose of the study was to know the average value of the color, aroma, texture, taste of the sponge and to know the value of the fiber content of the best sponge. The method used in this study is an experiment using a Completely Randomized Design method consisting of four treatments and two replications. Treatment A (25 grams of papaya), treatment B (50 grams of papaya), treatment C (75 grams of papaya) and treatment D (100 grams of papaya). This research was conducted in July 2021. Sampling was carried out at the researcher's house, while organoleptic tests were carried out at the Perintis Indonesia University campus and the fiber content inspection site at Baristand (Industrial Research and Standardization Center Padang). Based on the results of the organoleptic test, it showed that the panelists' assessment of the papaya sponge product had a very significant effect on the color, aroma, texture, and taste of the papaya sponge. Based on the panelists' assessment, treatment A (pawpaw 25 grams) was the best product, namely color 4.3; fragrance 4.56; texture 4.42 and taste 4.72 with the highest average value of 18. Treatment A contained fiber content of 5.53 with a weight of 50 grams of papaya sponge. In this study it can be concluded that the best papaya sponge is treatment A, the best papaya cake contains fiber content which is very beneficial for hypercholesterolemic patients so that it can meet fiber levels per person in a day.
{"title":"ANALISA NILAI GIZI DAN UJI ORGANOLEPTIK BOLU PEPAYA SEBAGAI ALTERNATIF MAKANAN SELINGAN PADA HIPERKOLESTEROLEMIA","authors":"Nurhamidah, Sepni Asmira, Anggia","doi":"10.32520/jtp.v11i1.1941","DOIUrl":"https://doi.org/10.32520/jtp.v11i1.1941","url":null,"abstract":"According to the World Health Organization (WHO) in 2018, it was recorded that people with high cholesterol in Indonesia increased every year by 28%, this number is likely to increase to 29.25 in 2025. Papaya fruit is rich in nutrition, contains high fiber and antioxidants. Papaya fruit will be processed into sponge, which is a very popular food as a snack for hypercholesterolemia. The purpose of the study was to know the average value of the color, aroma, texture, taste of the sponge and to know the value of the fiber content of the best sponge. The method used in this study is an experiment using a Completely Randomized Design method consisting of four treatments and two replications. Treatment A (25 grams of papaya), treatment B (50 grams of papaya), treatment C (75 grams of papaya) and treatment D (100 grams of papaya). This research was conducted in July 2021. Sampling was carried out at the researcher's house, while organoleptic tests were carried out at the Perintis Indonesia University campus and the fiber content inspection site at Baristand (Industrial Research and Standardization Center Padang). Based on the results of the organoleptic test, it showed that the panelists' assessment of the papaya sponge product had a very significant effect on the color, aroma, texture, and taste of the papaya sponge. Based on the panelists' assessment, treatment A (pawpaw 25 grams) was the best product, namely color 4.3; fragrance 4.56; texture 4.42 and taste 4.72 with the highest average value of 18. Treatment A contained fiber content of 5.53 with a weight of 50 grams of papaya sponge. In this study it can be concluded that the best papaya sponge is treatment A, the best papaya cake contains fiber content which is very beneficial for hypercholesterolemic patients so that it can meet fiber levels per person in a day.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42730830","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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