Pub Date : 2023-04-29DOI: 10.17969/jtipi.v15i1.24595
I. Iswahyudi, Selva Mahlinasha Arindani, Izna Nurdianty Muhdar
The purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor in this study was the addition of pumpkin seed flour as a substitute for wheat flour which consisted of 3 levels, namely F1 (50% : 50%), F2 (40% : 60%), F3 (30% : 70%), and F0 (100% : 0%) as control. Analysis of physical and chemical properties includes water content, ash content, protein content, fat content, carbohydrate content, total energy, and zinc content. The best milk pie formula was selected based on the hedonic test and the hedonic quality test using 50 untrained panelists. The results showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on ash content (p=0,000), fat (p=0,000), carbohydrates (p=0,000), zinc (p=0,000), and energy total (p=0,001). The results hedonic and hedonic quality test showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on hedonic texture (p=0,005), hedonic color (p=0,000), hedonic taste (p=0,002), overall (p=0,022), quality of texture (p=0,003), and quality of color (p=0,000). F1 (50% : 50%) become the selected milk pie formula with nutritional content per 100 g, 454 kcal energy, 11 g protein, 25,8 g fat, 44,3 g carbohydrate, and 2,05 mg zinc. The nutritional content of selected milk pie in one serving size is 140 kcal of total energy, 3 g of protein, 8 g of total fat, 13 g of total carbohydrates, 7 g of sugar, and 4% of zinc from the RDA.
{"title":"Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink","authors":"I. Iswahyudi, Selva Mahlinasha Arindani, Izna Nurdianty Muhdar","doi":"10.17969/jtipi.v15i1.24595","DOIUrl":"https://doi.org/10.17969/jtipi.v15i1.24595","url":null,"abstract":"The purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor in this study was the addition of pumpkin seed flour as a substitute for wheat flour which consisted of 3 levels, namely F1 (50% : 50%), F2 (40% : 60%), F3 (30% : 70%), and F0 (100% : 0%) as control. Analysis of physical and chemical properties includes water content, ash content, protein content, fat content, carbohydrate content, total energy, and zinc content. The best milk pie formula was selected based on the hedonic test and the hedonic quality test using 50 untrained panelists. The results showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on ash content (p=0,000), fat (p=0,000), carbohydrates (p=0,000), zinc (p=0,000), and energy total (p=0,001). The results hedonic and hedonic quality test showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on hedonic texture (p=0,005), hedonic color (p=0,000), hedonic taste (p=0,002), overall (p=0,022), quality of texture (p=0,003), and quality of color (p=0,000). F1 (50% : 50%) become the selected milk pie formula with nutritional content per 100 g, 454 kcal energy, 11 g protein, 25,8 g fat, 44,3 g carbohydrate, and 2,05 mg zinc. The nutritional content of selected milk pie in one serving size is 140 kcal of total energy, 3 g of protein, 8 g of total fat, 13 g of total carbohydrates, 7 g of sugar, and 4% of zinc from the RDA.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48736424","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}
Seaweed has potential as a source of bioactive compounds, food and medicine. One of the seaweeds that has the potential to be used for its bioactive compounds is the brown seaweed Sargassum plagyophyllum. Fractionation is a technique of separating and grouping the chemical content of extracts based on their polarity. This study aims to determine the bioactive components (secondary metabolites) of flavonoids, alkaloids, steroids/terpenoids, saponins and phenols qualitatively and quantitatively from the extract of S. plagyophyllum by fractionation method. The research method used was experimental. S. palgyiophyllum was extracted using the fractionation method. The treatment given by different polarity solvents consisted of methanol, was done fractionation with using n-hexane, ethyl acetate, and butanol. Extraction of samples the first used methanol, after that methanol extract was diffracted with n-hexane, ethyl acetate and butanol. Parameter analysis was consisted of phytochemical test (qualitative analysis) and quantitative analysis of total phenol, flavonoid, and saponin content. The results showed that qualitative testing of the secondary metabolites of S. plagyophyllum contained in the methanol extract were steroids/terpenoids, saponins and phenols, the positive hexane fraction contained steroids/terpenoids, saponins, the ethyl acetate fraction positively contained alkaloids, flavonoids, steroids/terpenoids, and saponins. and phenol while the butanol fraction contains steroids/terpenoids, saponins. While quantitative secondary metabolites were tested on the hexane fraction (0.18% saponins), then the ethyl acetate fraction (0.14% flavonoids, 0.11% saponins, 0.12% total phenol) and butanol fraction (0.05% saponins).
{"title":"Identifikasi Senyawa Metabolit Sekunder Pada Rumput Laut Coklat (Sargassum plagyophyllum) Dengan Metode Fraksinasi","authors":"Fatmawati Eka Putri, Andarini Diharmi, Rahman Karnila","doi":"10.17969/jtipi.v15i1.23318","DOIUrl":"https://doi.org/10.17969/jtipi.v15i1.23318","url":null,"abstract":"Seaweed has potential as a source of bioactive compounds, food and medicine. One of the seaweeds that has the potential to be used for its bioactive compounds is the brown seaweed Sargassum plagyophyllum. Fractionation is a technique of separating and grouping the chemical content of extracts based on their polarity. This study aims to determine the bioactive components (secondary metabolites) of flavonoids, alkaloids, steroids/terpenoids, saponins and phenols qualitatively and quantitatively from the extract of S. plagyophyllum by fractionation method. The research method used was experimental. S. palgyiophyllum was extracted using the fractionation method. The treatment given by different polarity solvents consisted of methanol, was done fractionation with using n-hexane, ethyl acetate, and butanol. Extraction of samples the first used methanol, after that methanol extract was diffracted with n-hexane, ethyl acetate and butanol. Parameter analysis was consisted of phytochemical test (qualitative analysis) and quantitative analysis of total phenol, flavonoid, and saponin content. The results showed that qualitative testing of the secondary metabolites of S. plagyophyllum contained in the methanol extract were steroids/terpenoids, saponins and phenols, the positive hexane fraction contained steroids/terpenoids, saponins, the ethyl acetate fraction positively contained alkaloids, flavonoids, steroids/terpenoids, and saponins. and phenol while the butanol fraction contains steroids/terpenoids, saponins. While quantitative secondary metabolites were tested on the hexane fraction (0.18% saponins), then the ethyl acetate fraction (0.14% flavonoids, 0.11% saponins, 0.12% total phenol) and butanol fraction (0.05% saponins).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49364019","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 : 2023-04-26DOI: 10.17969/jtipi.v15i1.25218
Raihan Dara Lufika, Friesca Erwan, S. Iswandi, Al Hilal Bakri, Ayi Wahyuni, Della Ayu Nadia, Wilda Diva Kartika, Syaifullah Muhammad, Elly Sufriadi, E. Ernawati
This study aims to observe customer's responses toward car fragrance products, examine the volatility and properness of the essential oil-based product. Essential oil is a group of vegetable oil in form of liquid that easily evaporated at room temperature. Hence it gives unique scents. This research is carried out with a descriptive method using a qualitative approach. The data analysis technique of this research is using SWOT analysis (Strength, Weakness, Opportunity, and Threat) and calculation of Cost of Goods Sold to compare the two samples of car freshener. The result of this research showed that product A which is based on patchouli essential oil, citronella, coffee, and gadenza essential was more preferable by the customer with the range of selling price in IDR 19.000 – IDR 22.000 than product B. SWOT analysis explained that the product's strength is the multifunction of the product as aromatherapy and the opportunity of the product to compete in a wider market; while the weakness of the product is the high labour of production process. The total calculation of the Cost of Goods Sold for product A is IDR 15.440 and product B is IDR 15.960.
{"title":"Pengembangan Produk Inovasi Pengharum Mobil Berbasis Nilam Berdasarkan Respon Pelanggan dan Analisis SWOT","authors":"Raihan Dara Lufika, Friesca Erwan, S. Iswandi, Al Hilal Bakri, Ayi Wahyuni, Della Ayu Nadia, Wilda Diva Kartika, Syaifullah Muhammad, Elly Sufriadi, E. Ernawati","doi":"10.17969/jtipi.v15i1.25218","DOIUrl":"https://doi.org/10.17969/jtipi.v15i1.25218","url":null,"abstract":"This study aims to observe customer's responses toward car fragrance products, examine the volatility and properness of the essential oil-based product. Essential oil is a group of vegetable oil in form of liquid that easily evaporated at room temperature. Hence it gives unique scents. This research is carried out with a descriptive method using a qualitative approach. The data analysis technique of this research is using SWOT analysis (Strength, Weakness, Opportunity, and Threat) and calculation of Cost of Goods Sold to compare the two samples of car freshener. The result of this research showed that product A which is based on patchouli essential oil, citronella, coffee, and gadenza essential was more preferable by the customer with the range of selling price in IDR 19.000 – IDR 22.000 than product B. SWOT analysis explained that the product's strength is the multifunction of the product as aromatherapy and the opportunity of the product to compete in a wider market; while the weakness of the product is the high labour of production process. The total calculation of the Cost of Goods Sold for product A is IDR 15.440 and product B is IDR 15.960.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43766418","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}
Coffee is an Indonesian commodity that has a high selling price. Gayo Highland is known for arabica coffee plantation site in Aceh, where commonly three local cultivars are cultivated. These are Timtim or Gayo 1, Borbor or Gayo 2 and Ateng Super. All three cultivars complied as specialty coffee with cuptest score 84,50 (Timtim), 85.25 (Borbor) and 85.50 (Ateng Super) and each cultivar has distinctive aroma and flavour. Blending is one common practice before coffee brewing in order to optimize the cupping quality of coffee. This study aims to optimize the total cup test of blended coffee from three local cultivars of arabica coffee over 85 by using simple linear mathematics models. The hypotheses was a predicted cuptest score is equivalent with the laboratory cuptest score. Based on previous research, seven formulations were set up by using three local cultivars. Then two linear models were created based on specific constraints such as attribute score and cultivar ratio. The seven formulations are calculated in two assigned linear models as two replications. First model produced predicted score in between 84,15-85,38 and mean 84,88 whilst second model has a score range 84,07-85,13 with mean 84,80. From all seven formulation, in these two linear models R3 and R7 has predicted cuptest score over 85. By using t-test, there is not significant difference available within the laboratory score and predicted score. It can be said the hypotheses is accepted and these two linear models could be used separately and or intentionally to predict cuptest score of blended coffee before blending is performed.
{"title":"Apilikasi Matematika Linear Dalam Penyusunan Formulasi Optimum Pencampuran Kopi Arabika Gayo (Coffeea Arabica. L)","authors":"Dian Hasni, S.TP., M.Sc, Muhammad Nazawi, Heru Prono Widayat, Murna Muzaifa, Yusya' Abubakar","doi":"10.17969/jtipi.v15i1.24095","DOIUrl":"https://doi.org/10.17969/jtipi.v15i1.24095","url":null,"abstract":"Coffee is an Indonesian commodity that has a high selling price. Gayo Highland is known for arabica coffee plantation site in Aceh, where commonly three local cultivars are cultivated. These are Timtim or Gayo 1, Borbor or Gayo 2 and Ateng Super. All three cultivars complied as specialty coffee with cuptest score 84,50 (Timtim), 85.25 (Borbor) and 85.50 (Ateng Super) and each cultivar has distinctive aroma and flavour. Blending is one common practice before coffee brewing in order to optimize the cupping quality of coffee. This study aims to optimize the total cup test of blended coffee from three local cultivars of arabica coffee over 85 by using simple linear mathematics models. The hypotheses was a predicted cuptest score is equivalent with the laboratory cuptest score. Based on previous research, seven formulations were set up by using three local cultivars. Then two linear models were created based on specific constraints such as attribute score and cultivar ratio. The seven formulations are calculated in two assigned linear models as two replications. First model produced predicted score in between 84,15-85,38 and mean 84,88 whilst second model has a score range 84,07-85,13 with mean 84,80. From all seven formulation, in these two linear models R3 and R7 has predicted cuptest score over 85. By using t-test, there is not significant difference available within the laboratory score and predicted score. It can be said the hypotheses is accepted and these two linear models could be used separately and or intentionally to predict cuptest score of blended coffee before blending is performed.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46572533","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 : 2023-04-21DOI: 10.17969/jtipi.v15i1.26832
S. Sudirman, Lorine Tantalu
Bojonegoro Regency has excellent agro-industry potential, namely cassava. These commodities can be processed into superior regional products, namely cassava chips. The center of the cassava chip industry is in the Gayam sub-district and the Kalitidu sub-district. The problems faced by the cassava chip industry in Bojonegoro Regency are currently in the raw materials, technology, product quality, business capital, marketing, and there is still no cluster division. This study aimed to determine clusters and improvement strategies in each cluster of the cassava chip industry. The method used is the K-means Clustering method and Fuzzy AHP. The study's results determined 2 clusters of cassava chips industry based on the performance of the cassava chips industry and the quality of their products. Cluster 1 consists of 3 cassava chip industries, and cluster 2 consists of 4 cassava chip industries. The strategy for developing the cassava chip industry in cluster 1 is to establish partnerships with raw materials suppliers, plant cassava on private land, and manage the handling and supply of raw materials. The development strategy for cluster 2 is to innovate products, innovate packaging designs and conduct comparative studies in other cassava chips industries.
{"title":"Stragtegi Pengembangan Klaster Industri Keripik Singkong Di Kabupaten Bojonegoro Menggunakan Metode K-Means Clustering dan Fuzzy AHP","authors":"S. Sudirman, Lorine Tantalu","doi":"10.17969/jtipi.v15i1.26832","DOIUrl":"https://doi.org/10.17969/jtipi.v15i1.26832","url":null,"abstract":"Bojonegoro Regency has excellent agro-industry potential, namely cassava. These commodities can be processed into superior regional products, namely cassava chips. The center of the cassava chip industry is in the Gayam sub-district and the Kalitidu sub-district. The problems faced by the cassava chip industry in Bojonegoro Regency are currently in the raw materials, technology, product quality, business capital, marketing, and there is still no cluster division. This study aimed to determine clusters and improvement strategies in each cluster of the cassava chip industry. The method used is the K-means Clustering method and Fuzzy AHP. The study's results determined 2 clusters of cassava chips industry based on the performance of the cassava chips industry and the quality of their products. Cluster 1 consists of 3 cassava chip industries, and cluster 2 consists of 4 cassava chip industries. The strategy for developing the cassava chip industry in cluster 1 is to establish partnerships with raw materials suppliers, plant cassava on private land, and manage the handling and supply of raw materials. The development strategy for cluster 2 is to innovate products, innovate packaging designs and conduct comparative studies in other cassava chips industries.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47966815","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 : 2023-04-21DOI: 10.17969/jtipi.v15i1.26698
Shafiyyah Dzakirah Hasna, I. Ardiansah
Milk is a food source that contains essential nutrients for the human body so it cannot be reduced or added to its natural content. Milk can be processed into several products, namely food, beverages, cheese, butter, yogurt, and so on. Therefore, the milk processing industry has considerable opportunities in the industrial sector because milk is one of the many food ingredients that are used as basic needs by people in all walks of life. In processing, the HACCP system is used as a tool that can maintain food safety and improve product quality. One of the stages of the milk processing process that has the potential to be dangerous is the pasteurization process. The studies of HACCP is needed to identify hazards using the 7 HACCP principles that have been issued by the Indonesian National Standard. The conclusion obtained from the study is that the pasteurization process 2 is designated as CCP because it is a sterilization process that has the potential to be dangerous, so supervision and control must be carried out. The verification process has an important role in that it can demonstrate the effectiveness of the implementation of HACCP. With HACCP, the products produced are expected to be of high quality and food safety is guaranteed
{"title":"Kajian Hazard Analysis Critical Control Point (HACCP) Pada Tahap Pasteurisasi II Susu ISAM Di PT Industri Susu Alam Murni","authors":"Shafiyyah Dzakirah Hasna, I. Ardiansah","doi":"10.17969/jtipi.v15i1.26698","DOIUrl":"https://doi.org/10.17969/jtipi.v15i1.26698","url":null,"abstract":"Milk is a food source that contains essential nutrients for the human body so it cannot be reduced or added to its natural content. Milk can be processed into several products, namely food, beverages, cheese, butter, yogurt, and so on. Therefore, the milk processing industry has considerable opportunities in the industrial sector because milk is one of the many food ingredients that are used as basic needs by people in all walks of life. In processing, the HACCP system is used as a tool that can maintain food safety and improve product quality. One of the stages of the milk processing process that has the potential to be dangerous is the pasteurization process. The studies of HACCP is needed to identify hazards using the 7 HACCP principles that have been issued by the Indonesian National Standard. The conclusion obtained from the study is that the pasteurization process 2 is designated as CCP because it is a sterilization process that has the potential to be dangerous, so supervision and control must be carried out. The verification process has an important role in that it can demonstrate the effectiveness of the implementation of HACCP. With HACCP, the products produced are expected to be of high quality and food safety is guaranteed","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45955026","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 : 2023-04-21DOI: 10.17969/jtipi.v15i1.23930
Muhammad Said Siregar, Irfan Syukri Tbn, Herla Rusmarilin, Desi Ardilla
Research on the study of producing rich beta carotene natural fibers beverage has been done by completely randomized design (CRD) with two replicates. The first factor was the ratio of water spinach stem and melinjo seed skin (S1 = 100:0, S2 = 75:25, S3 = 50:50, S4 = 25:75, S5 = 0:100). The second factor was the addition of carrots juice (W1= 30%, W2= 40%, and W3 = 50%). The parameters observed were fiber content, β-carotene content, water absorption index, oil absorption index, hedonic value of color, flavor and aroma. The statistical analysis was showed that the ratio of water spinach stem and melinjo seed skin provide highly significant effect (P ≤ 0.05) on fiber content, beta carotene content, water absorption index, oil absorption index, hedonic of flavor and aroma as well as had no significant effect (P 0.05) to hedonic of color. The addition of carrot juice provides highly significant effect (P ≤ 0.05) on fiber content, beta-carotene content, water absorption index, oil absorption index, hedonic of aroma, color and flavor.
{"title":"Studi Pembuatan Minuman Serat Alami yang Kaya β-Karoten","authors":"Muhammad Said Siregar, Irfan Syukri Tbn, Herla Rusmarilin, Desi Ardilla","doi":"10.17969/jtipi.v15i1.23930","DOIUrl":"https://doi.org/10.17969/jtipi.v15i1.23930","url":null,"abstract":"Research on the study of producing rich beta carotene natural fibers beverage has been done by completely randomized design (CRD) with two replicates. The first factor was the ratio of water spinach stem and melinjo seed skin (S1 = 100:0, S2 = 75:25, S3 = 50:50, S4 = 25:75, S5 = 0:100). The second factor was the addition of carrots juice (W1= 30%, W2= 40%, and W3 = 50%). The parameters observed were fiber content, β-carotene content, water absorption index, oil absorption index, hedonic value of color, flavor and aroma. The statistical analysis was showed that the ratio of water spinach stem and melinjo seed skin provide highly significant effect (P ≤ 0.05) on fiber content, beta carotene content, water absorption index, oil absorption index, hedonic of flavor and aroma as well as had no significant effect (P 0.05) to hedonic of color. The addition of carrot juice provides highly significant effect (P ≤ 0.05) on fiber content, beta-carotene content, water absorption index, oil absorption index, hedonic of aroma, color and flavor.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"148 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135518157","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 : 2022-10-31DOI: 10.17969/jtipi.v14i2.25420
Eva Murlida, Cut Wirna Wilfida, A. Asmawati
Durian is a horticultural product that is easily damaged so it needs to be processed into other products. One of them can be processed into jruek drien. Jruek drien is one of the efforts made to extend the shelf life by means of fermentation. The purpose of this study was to determine the effect of temperature and duration of storage time on the physicochemical, microbiological and organoleptic on jruek drien characteristic. This study used a factorial randomized block design with two factors, namely the storage temperature with two level (room temperature and refrigerator temperature) and storage time with three levels (3, 6, 9 days) with 3 replicatons. The average value of each parameter is pH 4,1, total acid 1,26%, total lactic acid bacteria 7,14 log CFU/g and organoleptic values of color, aroma, taste and texture are 3.24 (neutral), 2.71 (neutral), 2.63 (neutral), 3.08 (neutral) respectively. Temperature and storage time and their interaction greatly affect the pH and total acid in the juicer. Temperature significantly affected the total lactic acid bacteria and organolepti test of color and aroma. The best result in making jruek drien is refrigerator temperature storage with six days of storage.
{"title":"Pengaruh Suhu dan Lama Penyimpanan Terhadap Karakteristik Fisikokimia, Organoleptik dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh)","authors":"Eva Murlida, Cut Wirna Wilfida, A. Asmawati","doi":"10.17969/jtipi.v14i2.25420","DOIUrl":"https://doi.org/10.17969/jtipi.v14i2.25420","url":null,"abstract":"Durian is a horticultural product that is easily damaged so it needs to be processed into other products. One of them can be processed into jruek drien. Jruek drien is one of the efforts made to extend the shelf life by means of fermentation. The purpose of this study was to determine the effect of temperature and duration of storage time on the physicochemical, microbiological and organoleptic on jruek drien characteristic. This study used a factorial randomized block design with two factors, namely the storage temperature with two level (room temperature and refrigerator temperature) and storage time with three levels (3, 6, 9 days) with 3 replicatons. The average value of each parameter is pH 4,1, total acid 1,26%, total lactic acid bacteria 7,14 log CFU/g and organoleptic values of color, aroma, taste and texture are 3.24 (neutral), 2.71 (neutral), 2.63 (neutral), 3.08 (neutral) respectively. Temperature and storage time and their interaction greatly affect the pH and total acid in the juicer. Temperature significantly affected the total lactic acid bacteria and organolepti test of color and aroma. The best result in making jruek drien is refrigerator temperature storage with six days of storage.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46687732","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 : 2022-10-21DOI: 10.17969/jtipi.v14i2.23462
Rini Azharini, A. Widyasanti, Siti Nurhasanah
Butterfly pea (Clitoria ternatea) had a variety of active compounds that was the potential an alternative source of natural antioxidants. Procedures for isolating active compounds could been through microwave-assisted extraction. The purpose of this research was to found out the combination of solvent volume treatment, extraction time, and microwave power that produces optimum yield and analysis of extract quality characteristics. Microwave-assisted extraction process used 10 g of butterfly pea powder with a solvent volume of 150 ml to 250 ml, extraction time of 3 minutes to 7 minutes, and power by 30% to 70%. This study used the experimental methods and optimization processes with The Respon Surface Methodology (RSM) type Box-Behnken Design (BBD). Optimum conditions of the extraction process were obtained with a solvent volume of 196 ml for 3 minutes, and microwave power of 30%. The yield optimal response result was obtained by 53.39%, residual ethanol was 30.17%, total flavonoid compounds was 60.77 mgQE/g, specific gravity 1.082, pH 4.33 and color analysis L* 14.93, a* 0.14, b* -0.56, chromatic 0.56, hue 284.63 (Blue Purple), and TCD was in very different categories. This study analyzed that microwave-assisted extraction with variable solvent volume, time, and power affects the yield and quality characteristics of the extracts.
{"title":"Optimasi Proses Ekstraksi Bunga Telang (Clitoria ternatea) Berbantu Gelombang Mikro Menggunakan Aplikasi Response Surface Methodology","authors":"Rini Azharini, A. Widyasanti, Siti Nurhasanah","doi":"10.17969/jtipi.v14i2.23462","DOIUrl":"https://doi.org/10.17969/jtipi.v14i2.23462","url":null,"abstract":"Butterfly pea (Clitoria ternatea) had a variety of active compounds that was the potential an alternative source of natural antioxidants. Procedures for isolating active compounds could been through microwave-assisted extraction. The purpose of this research was to found out the combination of solvent volume treatment, extraction time, and microwave power that produces optimum yield and analysis of extract quality characteristics. Microwave-assisted extraction process used 10 g of butterfly pea powder with a solvent volume of 150 ml to 250 ml, extraction time of 3 minutes to 7 minutes, and power by 30% to 70%. This study used the experimental methods and optimization processes with The Respon Surface Methodology (RSM) type Box-Behnken Design (BBD). Optimum conditions of the extraction process were obtained with a solvent volume of 196 ml for 3 minutes, and microwave power of 30%. The yield optimal response result was obtained by 53.39%, residual ethanol was 30.17%, total flavonoid compounds was 60.77 mgQE/g, specific gravity 1.082, pH 4.33 and color analysis L* 14.93, a* 0.14, b* -0.56, chromatic 0.56, hue 284.63 (Blue Purple), and TCD was in very different categories. This study analyzed that microwave-assisted extraction with variable solvent volume, time, and power affects the yield and quality characteristics of the extracts.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42756713","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 : 2022-10-14DOI: 10.17969/jtipi.v14i2.23128
Dewi Fortuna Ayu, Raswen Efendy, Yanti Nopiani, Edo Saputra, Syafitri Haryani
The goal of this research was to estimate the shelf life of salai catfish using the ASLT (Accelerated Shelf-Life Testing) method with high-density polyethylene (HDPE) plastic, vacuum aluminum foil, and non-vacuum aluminum foil. By storing the salai catfish for thirty days at different temperature levels, namely 30, 35, and 40°C, the acceleration method was used to predict the shelf life. Changes in rancidity sensory and thiobarbituric acid (TBA) levels were observed. The obtained data were analyzed using linear regression to show the relationship between storage time and the measured variables. Furthermore, the Arrhenius method was used to calculate the shelf life of salai catfish in order to compare the quality degradation of salai catfish. The best result was obtained in the treatment of salai catfish with vacuum aluminum foil was 32,56 days at 30°C based on the TBA test. The regression equation were y= -2875,7x + 5,2812, R2= 0,9855.
{"title":"Pendugaan Umur Simpan Ikan Patin Salai Menggunakan Metode Akselerasi Dengan Kemasan HDPE dan Teknik Pengemasan Aluminium Foil","authors":"Dewi Fortuna Ayu, Raswen Efendy, Yanti Nopiani, Edo Saputra, Syafitri Haryani","doi":"10.17969/jtipi.v14i2.23128","DOIUrl":"https://doi.org/10.17969/jtipi.v14i2.23128","url":null,"abstract":"The goal of this research was to estimate the shelf life of salai catfish using the ASLT (Accelerated Shelf-Life Testing) method with high-density polyethylene (HDPE) plastic, vacuum aluminum foil, and non-vacuum aluminum foil. By storing the salai catfish for thirty days at different temperature levels, namely 30, 35, and 40°C, the acceleration method was used to predict the shelf life. Changes in rancidity sensory and thiobarbituric acid (TBA) levels were observed. The obtained data were analyzed using linear regression to show the relationship between storage time and the measured variables. Furthermore, the Arrhenius method was used to calculate the shelf life of salai catfish in order to compare the quality degradation of salai catfish. The best result was obtained in the treatment of salai catfish with vacuum aluminum foil was 32,56 days at 30°C based on the TBA test. The regression equation were y= -2875,7x + 5,2812, R2= 0,9855.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41603043","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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