Pub Date : 2022-09-03DOI: 10.24843/jrma.2022.v10.i02.p09
Muhammad Najri, N. S. Antara, I. M. A. Wijaya
Kulit pisang kepok merupakan hasil samping pengolahan pisang kepok yang merupakan jenis pisang yang sering digunakan sebagai bahan baku olahan pisang, dan bernilai ekonomis rendah. Kulit pisang kepok dapat dimaanfaatkan sebagai media pertumbuhan Acetobacter xylinum untuk menghasilkan selu-losa bakterial. Penelitian ini bertujuan mengetahui pengaruh penambahan gula dan lama fermentasi terhadap karakteristik selulosa bakterial yang dihasilkan, serta untuk penghasilan kombinasi penamba-han gula dan lama fermentasi terbaik untuk penghasilan selulosa bakterial dari kulit pisang kepok. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dua faktor. Faktor pertama penambahan gula yang teridiri dari 30, 35 dan 40 g. Faktor kedua yaitu lama fermentasi terdiri dari 7, 14 dan 21 hari. Data dianalisis dengan analisis varian dan dilanjutkan dengan Uji BNJ. Variabel yang diamati antara lain, kadar air, ketebalan, gula reduksi, kadar selulosa, hemiselulosa dan lignin. Hasil penelitian menunjukkan bahwa penambahan gula dan lama fermentasi berpengaruh terhadap rendemen, ketebalan, berat, selulosa, hemiselulosa, lignin, dan gula reduksi. Interaksi antar perlakuan berpengaruh terhadap berat, rendemen, ketebalan, kandungan hemiselulosa dan gula reduksi, namun tidak ber-pengaruh terhadap kandungan selulosa dan lignin. Perlakuan terbaik proses fermentasi untuk menghasilkan selulosa bakterial dengan karakteristik terbaik yaitu dengan penambahan gula 40 g dan lama fermentasi 14 hari. Karakteristik selulosa bakteri yang dihasilkan yaitu ketebalan, gula reduksi, ka-dar selulosa, berat, rendemen, kadar hemiselulosa dan lignin berturut-turut sebesar 0.104±0.01 cm, 1,65±0,09 mg/mL, 86,00±0,99%, 8,34±0,01 g, 3.33±0,01%, 5,80±0,1%, 2,30±0,28%.
{"title":"PENGARUH PENAMBAHAN GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK SELULOSA BAKTERIAL DARI KULIT PISANG KEPOK (Musa paradisiaca L.)","authors":"Muhammad Najri, N. S. Antara, I. M. A. Wijaya","doi":"10.24843/jrma.2022.v10.i02.p09","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i02.p09","url":null,"abstract":"Kulit pisang kepok merupakan hasil samping pengolahan pisang kepok yang merupakan jenis pisang yang sering digunakan sebagai bahan baku olahan pisang, dan bernilai ekonomis rendah. Kulit pisang kepok dapat dimaanfaatkan sebagai media pertumbuhan Acetobacter xylinum untuk menghasilkan selu-losa bakterial. Penelitian ini bertujuan mengetahui pengaruh penambahan gula dan lama fermentasi terhadap karakteristik selulosa bakterial yang dihasilkan, serta untuk penghasilan kombinasi penamba-han gula dan lama fermentasi terbaik untuk penghasilan selulosa bakterial dari kulit pisang kepok. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dua faktor. Faktor pertama penambahan gula yang teridiri dari 30, 35 dan 40 g. Faktor kedua yaitu lama fermentasi terdiri dari 7, 14 dan 21 hari. Data dianalisis dengan analisis varian dan dilanjutkan dengan Uji BNJ. Variabel yang diamati antara lain, kadar air, ketebalan, gula reduksi, kadar selulosa, hemiselulosa dan lignin. Hasil penelitian menunjukkan bahwa penambahan gula dan lama fermentasi berpengaruh terhadap rendemen, ketebalan, berat, selulosa, hemiselulosa, lignin, dan gula reduksi. Interaksi antar perlakuan berpengaruh terhadap berat, rendemen, ketebalan, kandungan hemiselulosa dan gula reduksi, namun tidak ber-pengaruh terhadap kandungan selulosa dan lignin. Perlakuan terbaik proses fermentasi untuk menghasilkan selulosa bakterial dengan karakteristik terbaik yaitu dengan penambahan gula 40 g dan lama fermentasi 14 hari. Karakteristik selulosa bakteri yang dihasilkan yaitu ketebalan, gula reduksi, ka-dar selulosa, berat, rendemen, kadar hemiselulosa dan lignin berturut-turut sebesar 0.104±0.01 cm, 1,65±0,09 mg/mL, 86,00±0,99%, 8,34±0,01 g, 3.33±0,01%, 5,80±0,1%, 2,30±0,28%.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80316098","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 : 2022-09-02DOI: 10.24843/jrma.2022.v10.i02.p01
Iffan Maflahah, Y. Safitri, Umi Purwandari
Penelitian ini bertujuan untuk mengetahui kekuatan tarik, elongasi dan ketebalan edible film berbahan dasar tepung ubi gajah, pektin dan gliserol. Pengaruh konsentrasi tepung ubi gajah (0,5, 1, dan 1,5 g) dan proporsi gliserol (1 dan 2 ml) dan pektin (2 dan 3 g) dipelajari dengan menggunakan Rancangan Acak Lengkap faktorial dengan dua faktor. menunjukkan bahwa proporsi gliserol dan pektin berpengaruh nyata terhadap kekuatan tarik, elongasi, dan ketebalan edible fil. Interaksi kedua faktor yang diteliti berpengaruh nyata terhadap kuat tarik dan konsistensi. Edible film dari tepung ubi gajah menunjukkan kuat tarik sebesar 1,04 hingga 1,65 N/m2; elongasi sebesar 77,07 hingga 82,77% dan ketebalan 0,03 hingga 0,06 mm.
{"title":"KARAKTERISTIK FISIK EDIBLE FILM DARI TEPUNG PORANG (Amorphophallus oncophyllus)","authors":"Iffan Maflahah, Y. Safitri, Umi Purwandari","doi":"10.24843/jrma.2022.v10.i02.p01","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i02.p01","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui kekuatan tarik, elongasi dan ketebalan edible film berbahan dasar tepung ubi gajah, pektin dan gliserol. Pengaruh konsentrasi tepung ubi gajah (0,5, 1, dan 1,5 g) dan proporsi gliserol (1 dan 2 ml) dan pektin (2 dan 3 g) dipelajari dengan menggunakan Rancangan Acak Lengkap faktorial dengan dua faktor. menunjukkan bahwa proporsi gliserol dan pektin berpengaruh nyata terhadap kekuatan tarik, elongasi, dan ketebalan edible fil. Interaksi kedua faktor yang diteliti berpengaruh nyata terhadap kuat tarik dan konsistensi. Edible film dari tepung ubi gajah menunjukkan kuat tarik sebesar 1,04 hingga 1,65 N/m2; elongasi sebesar 77,07 hingga 82,77% dan ketebalan 0,03 hingga 0,06 mm.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82925024","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 : 2022-09-02DOI: 10.24843/jrma.2022.v10.i02.p04
Sekar Jasmine. P. A, I. M. A. Wijaya, N. P. Suwariani
Hand sanitizer berbahan dasar alkohol menjadi kebutuhan penting di tengah pandemi COVID-19 untuk menjaga kebersihan tangan karena memiliki kapabilitas dalam membunuh mikroba. Masyarakat mulai berinisiatif dengan membuat hand sanitizer sendiri untuk memenuhi kebutuhan mengacu pada standar pembuatan formula oleh World Health Organization (WHO) menggunakan etanol sebagai bahan baku utama sehingga menciptakan kelangkaan dan mendorong kenaikan harga. Etanol mulai sulit ditemukan di pasaran dan harganya cukup mahal. Penelitian ini bertujuan untuk memanfaatkan produk minuman beralkohol asli Bali yang dikenal dengan nama Arak Bali sebagai bahan baku alternatif etanol untuk pembuatan formula hand sanitizer gel organik (HS-OAB) sesuai SNI 2588:2017 dan untuk mengetahui efektivitas dalam membunuh bakteri dan kapang/khamir serta efektivitas dalam menghambat bakteri Staphylococcus aureus yang kerap ditemukan di telapak tangan manusia. Pengujian dilakukan dengan menggunakan Uji Cemaran Mikroba, Uji Efektivitas Eliminasi Total Mikroba, dan Uji Efektivitas Daya Hambat Bakteri Metode Difusi Cakram. Hasil penelitian menunjukkan bahwa penggunaan HS-OAB lebih efektif karena memiliki kapabilitas daya hambat lebih besar dengan selisih rata-rata diameter daya hambat sebesar 9,89 mm dan nilai eliminasi total mikroba mencapai lima kali lipat lebih besar dibandingkan dengan hand sanitizer gel komersil sebagai kontrol.
{"title":"UJI EFEKTIVITAS HAND SANITIZER GEL ORGANIK BERBAHAN DASAR ARAK BALI TERHADAP Staphylococcus aureus","authors":"Sekar Jasmine. P. A, I. M. A. Wijaya, N. P. Suwariani","doi":"10.24843/jrma.2022.v10.i02.p04","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i02.p04","url":null,"abstract":"Hand sanitizer berbahan dasar alkohol menjadi kebutuhan penting di tengah pandemi COVID-19 untuk menjaga kebersihan tangan karena memiliki kapabilitas dalam membunuh mikroba. Masyarakat mulai berinisiatif dengan membuat hand sanitizer sendiri untuk memenuhi kebutuhan mengacu pada standar pembuatan formula oleh World Health Organization (WHO) menggunakan etanol sebagai bahan baku utama sehingga menciptakan kelangkaan dan mendorong kenaikan harga. Etanol mulai sulit ditemukan di pasaran dan harganya cukup mahal. Penelitian ini bertujuan untuk memanfaatkan produk minuman beralkohol asli Bali yang dikenal dengan nama Arak Bali sebagai bahan baku alternatif etanol untuk pembuatan formula hand sanitizer gel organik (HS-OAB) sesuai SNI 2588:2017 dan untuk mengetahui efektivitas dalam membunuh bakteri dan kapang/khamir serta efektivitas dalam menghambat bakteri Staphylococcus aureus yang kerap ditemukan di telapak tangan manusia. Pengujian dilakukan dengan menggunakan Uji Cemaran Mikroba, Uji Efektivitas Eliminasi Total Mikroba, dan Uji Efektivitas Daya Hambat Bakteri Metode Difusi Cakram. Hasil penelitian menunjukkan bahwa penggunaan HS-OAB lebih efektif karena memiliki kapabilitas daya hambat lebih besar dengan selisih rata-rata diameter daya hambat sebesar 9,89 mm dan nilai eliminasi total mikroba mencapai lima kali lipat lebih besar dibandingkan dengan hand sanitizer gel komersil sebagai kontrol.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88645237","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 : 2022-09-02DOI: 10.24843/jrma.2022.v10.i02.p02
Arfira Khofifah, N. S. Antara, N. Wartini
E. coli bacteria and S. aureus bacteria that can cause disease or infection. Infection is a disease caused by pathogenic microorganisms in the body. Most of the causes of bacteria or microorganisms in the body are antibiotic resistance. An alternative that can be done for antibiotic resistance is by developing antibacterial drugs. Jatropha leaf extract can be developed as an anti-bacterial. This study used a factorial randomized block design (RBD) with two factors. The first factor is the type of solvent which consists of n-hexane, methanol and Ethyl Acetate. The second factor is the maceration time which consists of 24, 36, and 48 hours. The data were analyzed by analysis of variation and if the treatment had an effect, it was continued with the Tukey test. The results showed that the type of solvent treatment and maceration time had a very significant effect on yield, anti-bacterial and minimum inhibitory concentration (MIC). In the test bacteria E. coli, the ethyl acetate solvent with a maceration time of 36 hours was the best treatment for antibacterial activity of 11.50±2.83 mm (weak), in the test bacteria S. aureus, the methanol solvent with a maceration time of 36 hours, was the best treatment for antibacterial activity bacteria 19.70±0.35 (strong).
{"title":"PENGARUH JENIS PELARUT DAN WAKTU MASERASI TERHADAP EKSTRAK DAUN JARAK PAGAR (Jatropha cur-cas Linn) DALAM MENGHAMBAT Escherichia coli DAN Staphylococcus aureus","authors":"Arfira Khofifah, N. S. Antara, N. Wartini","doi":"10.24843/jrma.2022.v10.i02.p02","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i02.p02","url":null,"abstract":"E. coli bacteria and S. aureus bacteria that can cause disease or infection. Infection is a disease caused by pathogenic microorganisms in the body. Most of the causes of bacteria or microorganisms in the body are antibiotic resistance. An alternative that can be done for antibiotic resistance is by developing antibacterial drugs. Jatropha leaf extract can be developed as an anti-bacterial. This study used a factorial randomized block design (RBD) with two factors. The first factor is the type of solvent which consists of n-hexane, methanol and Ethyl Acetate. The second factor is the maceration time which consists of 24, 36, and 48 hours. The data were analyzed by analysis of variation and if the treatment had an effect, it was continued with the Tukey test. The results showed that the type of solvent treatment and maceration time had a very significant effect on yield, anti-bacterial and minimum inhibitory concentration (MIC). In the test bacteria E. coli, the ethyl acetate solvent with a maceration time of 36 hours was the best treatment for antibacterial activity of 11.50±2.83 mm (weak), in the test bacteria S. aureus, the methanol solvent with a maceration time of 36 hours, was the best treatment for antibacterial activity bacteria 19.70±0.35 (strong).","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90476605","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 : 2022-09-02DOI: 10.24843/jrma.2022.v10.i02.p05
Darimiyya Hidayati, Umi Purwandari, Ihsannudin -
The demands of today's consumers are not only for quality but also for safe food. To improve product safety, “Industri Kecil Menengah” (IKM) must start implementing the basic level of feasibility, namely Good manufacturing practice (GMP). GMP is a basic feasibility standard that can be used to assess the level of industry feasibility. The purpose of this study was to determine the basic feasibility level of the two fish cracker industries located in Sreseh District, Sampang Regency. The research was conducted by direct observation in the field and interviews with the company's management. There are 14 elements of GMP whose feasibility level is measured based on the guidelines issued by the Food and Drug Administration (BPOM). The results of the assessment show that serious and critical discrepancies are still found so that both industries are included in the level IV category. To improve product safety, SMIs should start implementing the basic level of eligibility, namely GMP.
{"title":"KAJIAN PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) DI INDUSTRI KERUPUK IKAN SRESEH KABUPATEN SAMPANG MADURA","authors":"Darimiyya Hidayati, Umi Purwandari, Ihsannudin -","doi":"10.24843/jrma.2022.v10.i02.p05","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i02.p05","url":null,"abstract":"The demands of today's consumers are not only for quality but also for safe food. To improve product safety, “Industri Kecil Menengah” (IKM) must start implementing the basic level of feasibility, namely Good manufacturing practice (GMP). GMP is a basic feasibility standard that can be used to assess the level of industry feasibility. The purpose of this study was to determine the basic feasibility level of the two fish cracker industries located in Sreseh District, Sampang Regency. The research was conducted by direct observation in the field and interviews with the company's management. There are 14 elements of GMP whose feasibility level is measured based on the guidelines issued by the Food and Drug Administration (BPOM). The results of the assessment show that serious and critical discrepancies are still found so that both industries are included in the level IV category. To improve product safety, SMIs should start implementing the basic level of eligibility, namely GMP.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85785705","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 : 2022-09-02DOI: 10.24843/jrma.2022.v10.i02.p03
Kesia Teodora Br Ginting, N. Wartini, Luh Puu Wrasiati
Cassava leaf extract can be developed as a natural food coloring. Food coloring from cassava leaf acetone extract is made in powder form to make it easier to use and more stable in storage. This study aims to determine the effect of the type and concentration of encapsulation on the characteristics of the acetone extract of cassava leaf natural dye and determine the best type and concentration of encapsulant to obtain cassava leaf natural dye acetone extract encapsulate. This study used a factorial randomized block design with two factors. The first factor is the type encapsulant (maltodextrin and gum arabic) and the second factor is the concentration (5%, 10%, and 15%). The objective data obtained was then tested by analysis of variance and if there was an effect of treatment on the observed variables, the analysis was continued with the Tukey test. The results showed that treatment interactions had an effect on, yellowness level (b*), total chlorophyll and encapsulation efficiency but had no effect on yield, water content, redness level (a*), brightness level (L*). Treatment of gum arabic type with a concentration of 10% is the best treatment to produce acetone extract encapsulate natural dye of cassava leaves with yield characteristics of 95,55%, water content 10,69%, solubility 89,50%, the total chlorophyll was 3.42%, brightness level (L*) of 21,21, the level of redness (a*) was 6.30, the level of yellowness (b*) was 13.18, and the encapsulation efficiency was 89.73%.
{"title":"KARAKTERISTIK ENKAPSULAT EKSTRAK ASETON DAUN SINGKONG (Manihot esculenta C.) PADA PERLAKUAN JENIS DAN KONSENTRASI ENKAPSULAN","authors":"Kesia Teodora Br Ginting, N. Wartini, Luh Puu Wrasiati","doi":"10.24843/jrma.2022.v10.i02.p03","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i02.p03","url":null,"abstract":"Cassava leaf extract can be developed as a natural food coloring. Food coloring from cassava leaf acetone extract is made in powder form to make it easier to use and more stable in storage. This study aims to determine the effect of the type and concentration of encapsulation on the characteristics of the acetone extract of cassava leaf natural dye and determine the best type and concentration of encapsulant to obtain cassava leaf natural dye acetone extract encapsulate. This study used a factorial randomized block design with two factors. The first factor is the type encapsulant (maltodextrin and gum arabic) and the second factor is the concentration (5%, 10%, and 15%). The objective data obtained was then tested by analysis of variance and if there was an effect of treatment on the observed variables, the analysis was continued with the Tukey test. The results showed that treatment interactions had an effect on, yellowness level (b*), total chlorophyll and encapsulation efficiency but had no effect on yield, water content, redness level (a*), brightness level (L*). Treatment of gum arabic type with a concentration of 10% is the best treatment to produce acetone extract encapsulate natural dye of cassava leaves with yield characteristics of 95,55%, water content 10,69%, solubility 89,50%, the total chlorophyll was 3.42%, brightness level (L*) of 21,21, the level of redness (a*) was 6.30, the level of yellowness (b*) was 13.18, and the encapsulation efficiency was 89.73%.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85491913","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 : 2022-03-28DOI: 10.24843/jrma.2022.v10.i01.p09
Fitra Ayu Sitanggang, N. S. Antara, Ida Bagus Wayan Gunam
This study aimed to determine the ability of galactomannan extract from coconut pulp to stimulate the growth of lactic acid bacteria and to determine the concentration of galactomannan from coconut pulp that could stimulate the growth of lactic acid bacteria with the best growth rate. The experiment was conducted in vitro where the growth medium used was MRS Broth without glucose but added with galactomannan from coconut pulp. MRS Broth media with glucose was used as a control with a concentration of 1%. The galactomannan concentrations used were 0%, 0.5%, 1%, 1.5%, and 2% (w/v). Determination of the confirmed time was carried out by measuring the optical density (OD) on 1.5% galactomannan extract media once every 3 hours. The results showed that galactomannan from coconut pulp can stimulate the growth of lactic acid bacteria. Total lactic acid bacteria related to the degree of acidity and total acid. The more total bacteria, the lower the pH value, thus the total acid will increase. In the media that was added galactomannan from coconut pulp, the best total lactic acid bacteria, pH and total acid were obtained from a concentration of 1% (w/v) with 9 hours incubation, the highest total lactic acid bacteria was 4,5 CFU/mL. Keywords: Coconut pulp, galactomannan, lactic acid bacteria
{"title":"Kemampuan Ekstrak Galaktomanan dari Ampas Kelapa dalam Menstimulasi Pertumbuhan Bakteri Asam Laktat","authors":"Fitra Ayu Sitanggang, N. S. Antara, Ida Bagus Wayan Gunam","doi":"10.24843/jrma.2022.v10.i01.p09","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i01.p09","url":null,"abstract":"This study aimed to determine the ability of galactomannan extract from coconut pulp to stimulate the growth of lactic acid bacteria and to determine the concentration of galactomannan from coconut pulp that could stimulate the growth of lactic acid bacteria with the best growth rate. The experiment was conducted in vitro where the growth medium used was MRS Broth without glucose but added with galactomannan from coconut pulp. MRS Broth media with glucose was used as a control with a concentration of 1%. The galactomannan concentrations used were 0%, 0.5%, 1%, 1.5%, and 2% (w/v). Determination of the confirmed time was carried out by measuring the optical density (OD) on 1.5% galactomannan extract media once every 3 hours. The results showed that galactomannan from coconut pulp can stimulate the growth of lactic acid bacteria. Total lactic acid bacteria related to the degree of acidity and total acid. The more total bacteria, the lower the pH value, thus the total acid will increase. In the media that was added galactomannan from coconut pulp, the best total lactic acid bacteria, pH and total acid were obtained from a concentration of 1% (w/v) with 9 hours incubation, the highest total lactic acid bacteria was 4,5 CFU/mL. \u0000Keywords: Coconut pulp, galactomannan, lactic acid bacteria","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"86 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74711206","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 : 2022-03-28DOI: 10.24843/jrma.2022.v10.i01.p12
Luh Putu Ayu Sumantining, G. P. Ganda Putra, Lutfi Suhendra
This research was conducted to determine the effect of the type of solvent and particle size on the extraction of cocoa pods using the Microwave Assisted Extraction (MAE) method on the characteristics of the extract as a source of antioxidants and to determine the type of solvent and particle size in the extraction of cocoa pods using Microwave Assisted Extraction (MAE) precise in obtaining the highest antioxidant capacity extract. The experimental design used in this study was a factorial randomized block design which was grouped into 2 groups based on the implementation time and consisted of two factors. The first factor is the type of solvent which consists of 3 levels, namely methanol, ethanol and acetone. The second factor is particle size which consists of 3 levels, namely 40 mesh, 60 mesh and 80 mesh. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the type of solvent and particle size had a very significant effect on the yield, total phenolic, total flavonoid and antioxidant capacity. The interaction between treatments had a very significant effect on total flavonoids and antioxidant capacity, and had a significant effect on total phenolics, but had no significant effect on the yield of cocoa pod peel powder extract. The best treatment to produce cocoa pod peel extract on extraction using MAE was ethanol solvent and particle size 80 mesh with yield characteristics of 12.23±0.61% total phenolic 148.84±0.10 mg GAE/g extract, total flavonoids of 94.16±0.23 mgQE/g extract, and antioxidant capacity of 133.30±0.49 mg GAEAC/g extract. Keywords : Solvent type, particle size, antioxidants, cocoa pod husk
本研究旨在确定溶剂类型和颗粒大小对微波辅助提取可可豆荚的影响，以确定提取可可豆荚的溶剂类型和颗粒大小，以获得抗氧化能力最高的微波辅助提取可可豆荚。本研究采用的试验设计为因子随机区组设计，根据实施时间分为2组，由2个因素组成。第一个因素是溶剂的类型，它由3个级别组成，即甲醇、乙醇和丙酮。第二个因素是粒度，包括3个级别，即40目，60目和80目。采用方差分析和Tukey检验对数据进行分析。结果表明，溶剂类型和粒径对产率、总酚、总黄酮和抗氧化能力均有显著影响。处理间互作对总黄酮和抗氧化能力有极显著影响，对总酚类物质有显著影响，但对可可豆皮粉提取物的产量无显著影响。MAE提取可可荚皮提取物的最佳工艺条件为乙醇溶剂，粒径为80目，总酚得率为12.23±0.61%，总酚得率为148.84±0.10 mg GAE/g，总黄酮得率为94.16±0.23 mg qe /g，抗氧化能力为133.30±0.49 mg GAEAC/g。关键词:溶剂类型，粒度，抗氧化剂，可可荚壳
{"title":"Pengaruh Jenis Pelarut dan Ukuran Partikel pada Ekstraksi Kulit Buah Kakao (Theobroma cacao L.) menggunakan Metode Microwave Assisted Extraction (MAE) terhadap Karakteristik Ekstrak","authors":"Luh Putu Ayu Sumantining, G. P. Ganda Putra, Lutfi Suhendra","doi":"10.24843/jrma.2022.v10.i01.p12","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i01.p12","url":null,"abstract":"This research was conducted to determine the effect of the type of solvent and particle size on the extraction of cocoa pods using the Microwave Assisted Extraction (MAE) method on the characteristics of the extract as a source of antioxidants and to determine the type of solvent and particle size in the extraction of cocoa pods using Microwave Assisted Extraction (MAE) precise in obtaining the highest antioxidant capacity extract. The experimental design used in this study was a factorial randomized block design which was grouped into 2 groups based on the implementation time and consisted of two factors. The first factor is the type of solvent which consists of 3 levels, namely methanol, ethanol and acetone. The second factor is particle size which consists of 3 levels, namely 40 mesh, 60 mesh and 80 mesh. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the type of solvent and particle size had a very significant effect on the yield, total phenolic, total flavonoid and antioxidant capacity. The interaction between treatments had a very significant effect on total flavonoids and antioxidant capacity, and had a significant effect on total phenolics, but had no significant effect on the yield of cocoa pod peel powder extract. The best treatment to produce cocoa pod peel extract on extraction using MAE was ethanol solvent and particle size 80 mesh with yield characteristics of 12.23±0.61% total phenolic 148.84±0.10 mg GAE/g extract, total flavonoids of 94.16±0.23 mgQE/g extract, and antioxidant capacity of 133.30±0.49 mg GAEAC/g extract. \u0000Keywords : Solvent type, particle size, antioxidants, cocoa pod husk","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87781476","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 : 2022-03-28DOI: 10.24843/jrma.2022.v10.i01.p05
Jhon Berry Finn Damanik, Bambang Admadi Harsujuwono, Lutfi Suhendra
This study aims to determine the effect of stearic acid concentration and gelatinization temperature and the interaction of the two treatments on the characteristics of tapioca and glucomannan bioplastic composites, and determine the concentration of stearic acid and gelatinization temperature which can produce bioplastic composites with the best characteristics. This study used a randomized block design with two factors. The first factor is the concentration of stearic acid which consists of 0.2%, 0.4%, 0.6%, 0.8%. The second factor is the gelatinization temperature which consists of 4 temperatures, namely 70±1°C, 75±1°C, 80±1°C, 85±1°C. The variables observed in this study were tensile strength, elongation at break, elasticity, thickness expansion, water vapor transmission rate, biodegradation and functional group analysis. The data were analyzed for diversity and continued with Duncan's Multiple Comparison. The results showed that the concentration of stearic acid and gelatinization temperature had a very significant effect on tensile strength, thickness expansion, water vapor transmission rate and biodegradation. The interaction between treatments had a very significant effect on tensile strength, thickness expansion, water vapor transmission rate and biodegradation and significantly affected elongation at break and elasticity. The best tapioca and glucomannan bioplastic composites used a stearic acid concentration of 0.4% and a gelatinization temperature of 80±1°C which had the characteristics of a tensile strength of 23.86 MPa, elongation at break 8.70%, elasticity 274.40 MPa, thickness expansion 111.52%, water vapour transmission rate 1.05 g/m2.hour, biodegradation rate with 7 days old. Tapioca and glucomannan bioplastic composites contain functional groups of hydroxyl (O-H), alkyne (C?H), aldehyde (C=O), carboxylic acid (C-O), alkene (C-H) and hydroxyl hydrocarbon (CH2)n. Keywords : bioplastic composite, tapioca, glucomannan, stearic acid, gelatinization temperature
{"title":"Pengaruh Konsentrasi Asam Stearat dan Suhu Gelatinisasi terhadap Karakteristik Komposit Bioplastik Tapioka dan Glukomanan","authors":"Jhon Berry Finn Damanik, Bambang Admadi Harsujuwono, Lutfi Suhendra","doi":"10.24843/jrma.2022.v10.i01.p05","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i01.p05","url":null,"abstract":"This study aims to determine the effect of stearic acid concentration and gelatinization temperature and the interaction of the two treatments on the characteristics of tapioca and glucomannan bioplastic composites, and determine the concentration of stearic acid and gelatinization temperature which can produce bioplastic composites with the best characteristics. This study used a randomized block design with two factors. The first factor is the concentration of stearic acid which consists of 0.2%, 0.4%, 0.6%, 0.8%. The second factor is the gelatinization temperature which consists of 4 temperatures, namely 70±1°C, 75±1°C, 80±1°C, 85±1°C. The variables observed in this study were tensile strength, elongation at break, elasticity, thickness expansion, water vapor transmission rate, biodegradation and functional group analysis. The data were analyzed for diversity and continued with Duncan's Multiple Comparison. The results showed that the concentration of stearic acid and gelatinization temperature had a very significant effect on tensile strength, thickness expansion, water vapor transmission rate and biodegradation. The interaction between treatments had a very significant effect on tensile strength, thickness expansion, water vapor transmission rate and biodegradation and significantly affected elongation at break and elasticity. The best tapioca and glucomannan bioplastic composites used a stearic acid concentration of 0.4% and a gelatinization temperature of 80±1°C which had the characteristics of a tensile strength of 23.86 MPa, elongation at break 8.70%, elasticity 274.40 MPa, thickness expansion 111.52%, water vapour transmission rate 1.05 g/m2.hour, biodegradation rate with 7 days old. Tapioca and glucomannan bioplastic composites contain functional groups of hydroxyl (O-H), alkyne (C?H), aldehyde (C=O), carboxylic acid (C-O), alkene (C-H) and hydroxyl hydrocarbon (CH2)n. \u0000Keywords : bioplastic composite, tapioca, glucomannan, stearic acid, gelatinization temperature","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83724470","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 : 2022-03-28DOI: 10.24843/jrma.2022.v10.i01.p04
Hamonangan Sipayung, Amna . Hartiati, I. B. Gunam
Taro starch is a carbohydrate contained in plants, especially chlorophyll plants. Naturally, starch contains amylose and amylopectin. Amylose gives a hard nature and gives a dark blue color on the iodine test, while amylopectin causes a sticky nature and does not cause a reaction. Chitosan is a linear polysaccharide consisting of the monomers N-acetylglucosamine (GlcNAc) and D-glucosamine (GlcN). Chitosan has the general formula (C6H9NO3)n or is referred to as poly(ß(1,4)-2-amino-2-Deoxy-D-glucopyranose). This study aims to determine the effect of the concentration of polyvinyl alcohol and polycaprolactone on the characteristics of the taro starch and chitosan bioplastic composites which produce the best bioplastic composites. This study used a randomized block design (RAK) with 6 treatments consisting of 3 levels of polyvinyl alcohol concentration and 3 levels of polycaprolactone concentration of 0%, 5% and 10% with taro starch and chitosan as raw materials 60:40. Each treatment was grouped into 3 based on the time of the bioplastic manufacturing process, so there were 18 experimental units. The variables observed were tensile strength, elongation at break, elasticity (Young's modulus), WVTR, swelling and biodegradation. The data were analyzed by analysis of variance (ANOVA) and continued with the Honest Significant Difference test if there was a significant effect. The results showed that the concentration of reinforcing material had a very significant effect on the characteristics of tensile strength, elongation at break, elasticity (Young's modulus), WVTR, swelling and biodegradation of taro starch and chitosan bioplastic composites. The best characteristic of taro starch and chitosan bioplastic composites was the concentration treatment of 10% polyvinyl alcohol with the greatest tensile strength 13.85 MPa, elongation at break 8.46%, elasticity 2.83 MPa, swelling 66.81%, WVTR 1, 85 g/m2day and biodegradation time for 7 days. Keywords: bioplastic composites, concentration, taro-chitosan starch, polyvinyl alcohol and polycaprolactone
芋头淀粉是植物尤其是叶绿素植物中所含的一种碳水化合物。自然地，淀粉含有直链淀粉和支链淀粉。直链淀粉具有坚硬的性质，在碘测试中呈深蓝色，而支链淀粉具有粘性，不会引起反应。壳聚糖是一种由n -乙酰氨基葡萄糖(GlcNAc)和d -氨基葡萄糖(GlcN)组成的线性多糖。壳聚糖的通式为(C6H9NO3)n或称为聚(ß(1,4)-2-氨基-2-脱氧- d -葡萄糖吡喃糖)。本研究旨在确定聚乙烯醇和聚己内酯的浓度对芋头淀粉和壳聚糖生物塑料复合材料性能的影响，从而获得最佳的生物塑料复合材料。本试验采用随机区组设计(RAK)，以芋头淀粉和壳聚糖为原料，分别以0、5%和10%为3个浓度水平的聚乙烯醇和聚己内酯为6个处理，处理比例为60:40。每个处理根据生物塑料制造过程的时间分为3组，共18个实验单元。观察到的变量包括抗拉强度、断裂伸长率、弹性(杨氏模量)、WVTR、膨胀和生物降解。采用方差分析(ANOVA)对数据进行分析，如果有显著影响，则继续进行诚实显著差异检验。结果表明:增强材料的浓度对芋头淀粉和壳聚糖生物塑料复合材料的抗拉强度、断裂伸长率、弹性(杨氏模量)、WVTR、溶胀和生物降解性能均有显著影响。芋淀粉壳聚糖生物塑料复合材料的最佳性能为10%聚乙烯醇浓度处理，拉伸强度13.85 MPa，断裂伸长率8.46%，弹性2.83 MPa，溶胀率66.81%，WVTR为1,85 g/m2day，生物降解时间为7 d。关键词:生物塑料复合材料，浓度，壳聚糖淀粉，聚乙烯醇，聚己内酯
{"title":"Pengaruh Konsentrasi Bahan Penguat terhadap Karakteristik Komposit Bioplastik Pati Talas (Xanthosoma sagittifolium) dan Kitosan","authors":"Hamonangan Sipayung, Amna . Hartiati, I. B. Gunam","doi":"10.24843/jrma.2022.v10.i01.p04","DOIUrl":"https://doi.org/10.24843/jrma.2022.v10.i01.p04","url":null,"abstract":"Taro starch is a carbohydrate contained in plants, especially chlorophyll plants. Naturally, starch contains amylose and amylopectin. Amylose gives a hard nature and gives a dark blue color on the iodine test, while amylopectin causes a sticky nature and does not cause a reaction. Chitosan is a linear polysaccharide consisting of the monomers N-acetylglucosamine (GlcNAc) and D-glucosamine (GlcN). Chitosan has the general formula (C6H9NO3)n or is referred to as poly(ß(1,4)-2-amino-2-Deoxy-D-glucopyranose). This study aims to determine the effect of the concentration of polyvinyl alcohol and polycaprolactone on the characteristics of the taro starch and chitosan bioplastic composites which produce the best bioplastic composites. This study used a randomized block design (RAK) with 6 treatments consisting of 3 levels of polyvinyl alcohol concentration and 3 levels of polycaprolactone concentration of 0%, 5% and 10% with taro starch and chitosan as raw materials 60:40. Each treatment was grouped into 3 based on the time of the bioplastic manufacturing process, so there were 18 experimental units. The variables observed were tensile strength, elongation at break, elasticity (Young's modulus), WVTR, swelling and biodegradation. The data were analyzed by analysis of variance (ANOVA) and continued with the Honest Significant Difference test if there was a significant effect. The results showed that the concentration of reinforcing material had a very significant effect on the characteristics of tensile strength, elongation at break, elasticity (Young's modulus), WVTR, swelling and biodegradation of taro starch and chitosan bioplastic composites. The best characteristic of taro starch and chitosan bioplastic composites was the concentration treatment of 10% polyvinyl alcohol with the greatest tensile strength 13.85 MPa, elongation at break 8.46%, elasticity 2.83 MPa, swelling 66.81%, WVTR 1, 85 g/m2day and biodegradation time for 7 days. \u0000Keywords: bioplastic composites, concentration, taro-chitosan starch, polyvinyl alcohol and polycaprolactone","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73059846","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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