Red ginger is a spice that can extend the shelf life of fish because it contains an antibacterial compound. This study was aimed to determine the effect of red ginger on the organoleptic and biochemical quality of presto milkfish during cold storage. The method used in this research was an experimental method, which was processing milkfish presto with the addition of red ginger with different concentrations (0% (J0), 60% (J1), 70% (J2), and 80% (J3)) during cold temperature storage using a non-factorial randomized block design with the length of storage (0, 3, 6, and 9 days) as replication group. The parameters observed were organoleptic analysis (appearance, odor, taste, and texture), microbiological analysis (total plate count and viability of Staphylococcus aureus) and chemical analysis (moisture content, water activity, and pH). Based on the result, the addition of 70% of the red ginger extract was the best treatment (J2) with the characteristics of hedonic quality are appearance 7,3 (neat, clean, and have a luminous golden yellow color), odor 7,5 (very fresh and fragrant odor of red ginger), taste 7,2 (tasty, savory, soft spines), texture 7,6 (flexible texture, dense, and compact). Meanwhile, the total plate count was 3,7 x 105 colonies/gram and there were no Staphylococcus aureus bacteria during 6 days storage. Moreover, it had 58,72% of moisture content, 0.70 of water activity and 6.15 of pH.
{"title":"Pengaruh Penambahan Jahe Merah (Zingiber officinale var. rubrum) Terhadap Mutu Organoleptik dan Biokimia Ikan Bandeng (Chanos chanos) Presto Selama Penyimpanan Dingin","authors":"Dian Iriani, Tjipto Leksono, Wika Romauli Br Hutahayan","doi":"10.17969/jtipi.v14i2.22807","DOIUrl":"https://doi.org/10.17969/jtipi.v14i2.22807","url":null,"abstract":"Red ginger is a spice that can extend the shelf life of fish because it contains an antibacterial compound. This study was aimed to determine the effect of red ginger on the organoleptic and biochemical quality of presto milkfish during cold storage. The method used in this research was an experimental method, which was processing milkfish presto with the addition of red ginger with different concentrations (0% (J0), 60% (J1), 70% (J2), and 80% (J3)) during cold temperature storage using a non-factorial randomized block design with the length of storage (0, 3, 6, and 9 days) as replication group. The parameters observed were organoleptic analysis (appearance, odor, taste, and texture), microbiological analysis (total plate count and viability of Staphylococcus aureus) and chemical analysis (moisture content, water activity, and pH). Based on the result, the addition of 70% of the red ginger extract was the best treatment (J2) with the characteristics of hedonic quality are appearance 7,3 (neat, clean, and have a luminous golden yellow color), odor 7,5 (very fresh and fragrant odor of red ginger), taste 7,2 (tasty, savory, soft spines), texture 7,6 (flexible texture, dense, and compact). Meanwhile, the total plate count was 3,7 x 105 colonies/gram and there were no Staphylococcus aureus bacteria during 6 days storage. Moreover, it had 58,72% of moisture content, 0.70 of water activity and 6.15 of pH. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48269820","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 : 2022-10-12DOI: 10.17969/jtipi.v14i2.23056
Rozza Zara Syafira, Sri Haryani Anwar, Zalniati Fonna Rozali
The purpose of this research is to analyze the consistency of daily CPO quality at the palm factory PT. XYZ for the last 3 months, that is January, February and March 2021. Based on three quality parameters, that is free fatty acids (FFA), water content and dirt content. The data is evaluated by the I-MR chart method and then compared with the quality specifications of the company and the buyer. Meanwhile, critical points and critical conditions that most influence the quality of palm oil were identified using the FMEA method. The results showed that FFA and water content of CPO were still not statistically controlled, which was indicated by the presence of data points that were outside the control limits. The parameter of FFA CPO quality in January 2021 is the highest with an average of 3.91%. The highest water content quality parameter is in March 2021 with an average 0.398%. And the highest dirt quality parameter was in February 2021 with an average 0.039%. The cause of the variation in the quality CPO was identified from 5 critical conditions where the highest RPN value is the use of restant fresh fruit bunch in the palm oil processing process. The proposed improvement that can be given to palm factory PT.XYZ is to implement a fast processing system using the FIFO (First In First Out) system so that the raw materials that is fresh fruit bunch are not too long and pile up at the loading ramp.
{"title":"Pengendalian Mutu Crude Palm Oil (CPO) Dengan Metode Control Chart dan Failure Mode and Effect Analysis (FMEA) Pada Pabrik Kelapa Sawit PT.XYZ","authors":"Rozza Zara Syafira, Sri Haryani Anwar, Zalniati Fonna Rozali","doi":"10.17969/jtipi.v14i2.23056","DOIUrl":"https://doi.org/10.17969/jtipi.v14i2.23056","url":null,"abstract":"The purpose of this research is to analyze the consistency of daily CPO quality at the palm factory PT. XYZ for the last 3 months, that is January, February and March 2021. Based on three quality parameters, that is free fatty acids (FFA), water content and dirt content. The data is evaluated by the I-MR chart method and then compared with the quality specifications of the company and the buyer. Meanwhile, critical points and critical conditions that most influence the quality of palm oil were identified using the FMEA method. The results showed that FFA and water content of CPO were still not statistically controlled, which was indicated by the presence of data points that were outside the control limits. The parameter of FFA CPO quality in January 2021 is the highest with an average of 3.91%. The highest water content quality parameter is in March 2021 with an average 0.398%. And the highest dirt quality parameter was in February 2021 with an average 0.039%. The cause of the variation in the quality CPO was identified from 5 critical conditions where the highest RPN value is the use of restant fresh fruit bunch in the palm oil processing process. The proposed improvement that can be given to palm factory PT.XYZ is to implement a fast processing system using the FIFO (First In First Out) system so that the raw materials that is fresh fruit bunch are not too long and pile up at the loading ramp.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47362248","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 : 2022-10-12DOI: 10.17969/jtipi.v14i2.23309
Erika Meiliana Sari, S. Fitriani, D. F. Ayu
The acid content in kelubi can be used in the making of jelly candy with gelatin as a gelling agent. Jelly candy is a type of candy made from fruit extracts, sugar and gel forming material that looks clear, transparant and chewy. The purpose of this research was to get the best concentration of gelatin in the making of kelubi jelly candy based on Indonesian National Standard about jelly candy. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatment in this research was the concentration of gelatin (5%, 7.5%, 10% and 12.5%). Data obtained were statistically analyzed using analysis of variance and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The result of this research showed that the concentration of gelatin significantly affected moisture, ash, reduction sugar, acidity (pH), total acid and sensory characteristics of color, taste and elasticity. The best treatment in this research was KG4 treatment (12.5% of gelatin) where moisture content of 19.10%, ash content of 0.83%, reduced sugar content of 14.21%, pH value of 4.15, and total acid of 2.99%. The descriptive test showed that jelly candy had brownish yellow color, a little flavouring kelubi, sweet and sour taste, very chewy and overall assessment hedonically was favored by panelists.
{"title":"Penggunaan Sari Buah Kelubi dan Gelatin Dalam Pembuatan Permen Jelly","authors":"Erika Meiliana Sari, S. Fitriani, D. F. Ayu","doi":"10.17969/jtipi.v14i2.23309","DOIUrl":"https://doi.org/10.17969/jtipi.v14i2.23309","url":null,"abstract":"The acid content in kelubi can be used in the making of jelly candy with gelatin as a gelling agent. Jelly candy is a type of candy made from fruit extracts, sugar and gel forming material that looks clear, transparant and chewy. The purpose of this research was to get the best concentration of gelatin in the making of kelubi jelly candy based on Indonesian National Standard about jelly candy. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatment in this research was the concentration of gelatin (5%, 7.5%, 10% and 12.5%). Data obtained were statistically analyzed using analysis of variance and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The result of this research showed that the concentration of gelatin significantly affected moisture, ash, reduction sugar, acidity (pH), total acid and sensory characteristics of color, taste and elasticity. The best treatment in this research was KG4 treatment (12.5% of gelatin) where moisture content of 19.10%, ash content of 0.83%, reduced sugar content of 14.21%, pH value of 4.15, and total acid of 2.99%. The descriptive test showed that jelly candy had brownish yellow color, a little flavouring kelubi, sweet and sour taste, very chewy and overall assessment hedonically was favored by panelists.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42700156","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 : 2022-10-12DOI: 10.17969/jtipi.v14i2.24093
I. Irfan, Zaidiyah Zaidiyah, Nadia Fitri
Potato is a horticultural product which is easily damaged so that it needs to be handled properly or further processed. One of them is to process it into flour. Potato flour is one of the recommended alternatives to semifinished products because of its longer shelf life, ease of use and rich in nutrients. One of the problems that often occurs in the manufacture of potato flour is the occurrence of browning. To prevent this, soak in citric acid. Citric acid is an anti browning agent that functions as chelating agent and is able to lower the pH below the optimum so that the enzyme is denatured and it safer to use than other anti browning substances. The purpose of this study was to determine the effect of potato type and citric acid concentration on the quality of potato flour based on yield, moisture content, ash content, starch content and flour brightness. Potato flour was made from three types of potato, namely yellow-, white- and red potatoes and these potatoes were immersed in different concentrations of citric acid solution, namely 0,5%, 1% and 1,5%. This study used a factorial completely randomized design with two treatments and three replications. The best result for making potato flour is from the interaction of K2A3 (raw material of white potato type and 1,5% citric acid solution) because it produces highest yield and best brightness of potato flour, as well as lower water and ash contents. K2A3 potato flour meets the standard set by the Directorate of Nutrition of the Ministry of Health the Republic of Indonesia.
{"title":"Pengaruh Jenis Kentang dan Konsentrasi Asam Sitrat terhadap Mutu Tepung Kentang","authors":"I. Irfan, Zaidiyah Zaidiyah, Nadia Fitri","doi":"10.17969/jtipi.v14i2.24093","DOIUrl":"https://doi.org/10.17969/jtipi.v14i2.24093","url":null,"abstract":"Potato is a horticultural product which is easily damaged so that it needs to be handled properly or further processed. One of them is to process it into flour. Potato flour is one of the recommended alternatives to semifinished products because of its longer shelf life, ease of use and rich in nutrients. One of the problems that often occurs in the manufacture of potato flour is the occurrence of browning. To prevent this, soak in citric acid. Citric acid is an anti browning agent that functions as chelating agent and is able to lower the pH below the optimum so that the enzyme is denatured and it safer to use than other anti browning substances. The purpose of this study was to determine the effect of potato type and citric acid concentration on the quality of potato flour based on yield, moisture content, ash content, starch content and flour brightness. Potato flour was made from three types of potato, namely yellow-, white- and red potatoes and these potatoes were immersed in different concentrations of citric acid solution, namely 0,5%, 1% and 1,5%. This study used a factorial completely randomized design with two treatments and three replications. The best result for making potato flour is from the interaction of K2A3 (raw material of white potato type and 1,5% citric acid solution) because it produces highest yield and best brightness of potato flour, as well as lower water and ash contents. K2A3 potato flour meets the standard set by the Directorate of Nutrition of the Ministry of Health the Republic of Indonesia.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47676470","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 : 2022-03-24DOI: 10.17969/jtipi.v14i1.21654
Nia Ariani Putri, Z. Najah, Winda Nurtiana, Dian Anggraeni
Geographically, the province of Banten is surrounded by the ocean so that the area is rich in processed fish products such as milkfish satay, shredded milkfish, and bontot. Bontot is a Banten’s local food made from payus fish which is considered to be lacking in development. This can be seen mainly in terms of the production process which is still very simple and does not apply good manufacturing practices (GMP). The purpose of this research is to help producer to understand and apply GMP so that the quality of bontot products can be better. The research method used is by conducting a survey using the intensive interview method. The results show that some producers have not implemented GMP in their production process, so that the preparation of the HACCP draft is considered important to assist producers in the production process. Of the several raw materials and production processes that constitute CCP are fish, the process of receiving raw materials, packaging, and storage. Preventive and corrective actions are needed to minimize these hazards. Thus, the mentoring process needs to be carried out in implementing the HACCP that has been prepared to ensure the quality and food safety of the bontot product.
{"title":"Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Produksi Bontot: Pangan Lokal Banten","authors":"Nia Ariani Putri, Z. Najah, Winda Nurtiana, Dian Anggraeni","doi":"10.17969/jtipi.v14i1.21654","DOIUrl":"https://doi.org/10.17969/jtipi.v14i1.21654","url":null,"abstract":"Geographically, the province of Banten is surrounded by the ocean so that the area is rich in processed fish products such as milkfish satay, shredded milkfish, and bontot. Bontot is a Banten’s local food made from payus fish which is considered to be lacking in development. This can be seen mainly in terms of the production process which is still very simple and does not apply good manufacturing practices (GMP). The purpose of this research is to help producer to understand and apply GMP so that the quality of bontot products can be better. The research method used is by conducting a survey using the intensive interview method. The results show that some producers have not implemented GMP in their production process, so that the preparation of the HACCP draft is considered important to assist producers in the production process. Of the several raw materials and production processes that constitute CCP are fish, the process of receiving raw materials, packaging, and storage. Preventive and corrective actions are needed to minimize these hazards. Thus, the mentoring process needs to be carried out in implementing the HACCP that has been prepared to ensure the quality and food safety of the bontot product.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46119631","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 : 2022-03-24DOI: 10.17969/jtipi.v14i1.22567
Syamsul Bakhri, Amirullah Amirullah, Muhammad Ridha Kasim
This research was conducted to produce and determine liquid soap products that function as skin moisturizers and can inhibit microbial growth. In the process of making this liquid soap, two formulas are used, namely formula 1 which is made from coconut oil and alkali of KOH with the addition of olive oil and formula 2 which is made from coconut oil and alkali of KOH without the addition of olive oil . The manufacture of liquid soap in this study was carried out experimentally using the hot process method. Organoleptic testing with parameters of foam, skin dryness, and skin moisture was carried out using analytical observational and questionnaire methods involving fifteen correspondents. Testing the inhibition of microbial growth using Staphylococcus aureus bacteria contamination. The results obtained from this research are liquid soap formula 1 and formula 2 have a lot of foam and a very strong microbial growth retardant power, liquid soap formula 1 can moisturize the skin, and liquid soap formula 2 dries the skin. The results of this research, God willing, will be a reference for the author to continue this research to the stage of perfection and it is hoped that the results of this research can also be useful for the ummah and the nation in realizing a healthy life .
{"title":"Pembuatan Sabun Cair Berbasis Minyak Kelapa Dengan Proses Saponifikasi Untuk Menghambat Pertumbuhan Bakteri Dengan Penambahan Minyak Zaitun (Pure Olive Oil) Untuk Pelembap Kulit","authors":"Syamsul Bakhri, Amirullah Amirullah, Muhammad Ridha Kasim","doi":"10.17969/jtipi.v14i1.22567","DOIUrl":"https://doi.org/10.17969/jtipi.v14i1.22567","url":null,"abstract":"This research was conducted to produce and determine liquid soap products that function as skin moisturizers and can inhibit microbial growth. In the process of making this liquid soap, two formulas are used, namely formula 1 which is made from coconut oil and alkali of KOH with the addition of olive oil and formula 2 which is made from coconut oil and alkali of KOH without the addition of olive oil . The manufacture of liquid soap in this study was carried out experimentally using the hot process method. Organoleptic testing with parameters of foam, skin dryness, and skin moisture was carried out using analytical observational and questionnaire methods involving fifteen correspondents. Testing the inhibition of microbial growth using Staphylococcus aureus bacteria contamination. The results obtained from this research are liquid soap formula 1 and formula 2 have a lot of foam and a very strong microbial growth retardant power, liquid soap formula 1 can moisturize the skin, and liquid soap formula 2 dries the skin. The results of this research, God willing, will be a reference for the author to continue this research to the stage of perfection and it is hoped that the results of this research can also be useful for the ummah and the nation in realizing a healthy life .","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45374256","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 : 2022-03-24DOI: 10.17969/jtipi.v14i1.18862
N. I. Sari, Andarini Diharmi, S. W. Sidauruk, Febriani Melisa Sinurat
Eucheuma spinosum is a species of red seaweed that has the potential as an antimicrobial compound due to the presence of active saponins and flavonoids. This study was aimed to determine the bioactive and antimicrobial components of the crude extract of E.spinosum. This study was used an experimental method, by extracting E.spinosum by maceration using methanol as a solvent. Analysis parameters were consisted of the identification of bioactive and antimicrobial components against Eschericia coli and Bacillus subtilis. The results were showed that the crude extract of obtained biaoctive components, respectively, flavonoids, alkaloids, steroids, and saponins. The results of the analysis of the crude extract of E. spinosum against Eschericia coli and Bacillus subtilis showed that the extract was able to inhibit the growth of both types of bacteria. The inhibition of E.spinosum extract against B.subtilis bacteria is classified as moderate to strong because it had an inhibition zone of 9.00-14.00 mm, and E. coli was in the moderate category of inhibition zone 6.7-8.83 mm
{"title":"Identifikasi Komponen Bioaktif dan Aktivitas Ekstrak Rumput Laut Merah (Eucheuma spinosum)","authors":"N. I. Sari, Andarini Diharmi, S. W. Sidauruk, Febriani Melisa Sinurat","doi":"10.17969/jtipi.v14i1.18862","DOIUrl":"https://doi.org/10.17969/jtipi.v14i1.18862","url":null,"abstract":"Eucheuma spinosum is a species of red seaweed that has the potential as an antimicrobial compound due to the presence of active saponins and flavonoids. This study was aimed to determine the bioactive and antimicrobial components of the crude extract of E.spinosum. This study was used an experimental method, by extracting E.spinosum by maceration using methanol as a solvent. Analysis parameters were consisted of the identification of bioactive and antimicrobial components against Eschericia coli and Bacillus subtilis. The results were showed that the crude extract of obtained biaoctive components, respectively, flavonoids, alkaloids, steroids, and saponins. The results of the analysis of the crude extract of E. spinosum against Eschericia coli and Bacillus subtilis showed that the extract was able to inhibit the growth of both types of bacteria. The inhibition of E.spinosum extract against B.subtilis bacteria is classified as moderate to strong because it had an inhibition zone of 9.00-14.00 mm, and E. coli was in the moderate category of inhibition zone 6.7-8.83 mm","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48893339","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 : 2022-03-24DOI: 10.17969/jtipi.v14i1.21196
P. R. Wiratara, Raida Amelia Ifadah
Tea is one of the beverages that widely recognized by people in the world. The use of callistemon or commonly known as weeping bottlebrush leaves (Melaleuca viminalis) as herbal tea is a new innovation. Callistemon leaves have functional properties as antioxidants, antibacterial, antifungal and anti-platelet aggregation. The availability of callistemon leaves is quite abundant. The process of callistemon leaves herbal tea using the drying method can affect the quality characteristics. This study has purpose to determine the effect of drying temperature and drying time variation on the quality characteristics of callistemon leaves herbal tea in the form of yield, moisture content, ash content, total phenolic, and antioxidant activity. The research method used was a completely randomized design (CRD) with two factors, namely the drying temperature (50 and 60⁰C) at three levels of drying time, namely 5, 6, and 7 hours. The results showed that the interaction between drying temperature and drying time had a significant effect (P0,01) on the quality characteristics of yield, water content, total phenolic and antioxidant activity of callistemon leaves herbal tea. Meanwhile, the ash content had no significant difference. The best result was obtained from drying treatment at 60 ° C for 7 hours with the characteristics of yield 46.26 ± 1.00%, the water content quality of 6.96 ± 0.62%, ash content of 7.00 ± 0.43%, total phenolic 6.20 ± 0.44 mg AGE/g berat kering matter and antioxidant activity 94.00 ± 0.11%.
{"title":"Karakteristik Teh Herbal Daun Kalistemon (Melaleuca viminalis) Berdasarkan Variasi Suhu dan Waktu Pengeringan","authors":"P. R. Wiratara, Raida Amelia Ifadah","doi":"10.17969/jtipi.v14i1.21196","DOIUrl":"https://doi.org/10.17969/jtipi.v14i1.21196","url":null,"abstract":"Tea is one of the beverages that widely recognized by people in the world. The use of callistemon or commonly known as weeping bottlebrush leaves (Melaleuca viminalis) as herbal tea is a new innovation. Callistemon leaves have functional properties as antioxidants, antibacterial, antifungal and anti-platelet aggregation. The availability of callistemon leaves is quite abundant. The process of callistemon leaves herbal tea using the drying method can affect the quality characteristics. This study has purpose to determine the effect of drying temperature and drying time variation on the quality characteristics of callistemon leaves herbal tea in the form of yield, moisture content, ash content, total phenolic, and antioxidant activity. The research method used was a completely randomized design (CRD) with two factors, namely the drying temperature (50 and 60⁰C) at three levels of drying time, namely 5, 6, and 7 hours. The results showed that the interaction between drying temperature and drying time had a significant effect (P0,01) on the quality characteristics of yield, water content, total phenolic and antioxidant activity of callistemon leaves herbal tea. Meanwhile, the ash content had no significant difference. The best result was obtained from drying treatment at 60 ° C for 7 hours with the characteristics of yield 46.26 ± 1.00%, the water content quality of 6.96 ± 0.62%, ash content of 7.00 ± 0.43%, total phenolic 6.20 ± 0.44 mg AGE/g berat kering matter and antioxidant activity 94.00 ± 0.11%.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484302","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 : 2021-10-05DOI: 10.17969/JTIPI.V13I2.17631
Jabal Nursito, Rini Hustiany, Alan Dwi Wibowo
Cassava chips are a type of snack that is fried and prone to rancidity if stored for a while. Cassava chips are added to the material that can adsorb gases, such as oxygen and water vapor, to reduce the occurrence of rancidity using a sachet-shaped adsorbent material. Activated charcoal is one of the gas adsorbents. Activated charcoal used is activated charcoal made from oil palm shells and activated with 20% phosphoric acid. This study aims to analyze the decrease in the quality of cassava chips with an active packaging system during storage for 30 days at 45oC. A total of 30 g cassava chips were packed with a standing pouch in polypropylene type and added activated charcoal from oil palm shells activated by 20% phosphoric acid as much as 1.5 g or 0.75 g which was packed with metalized aluminum plastic or LDPE plastic in the form of sachets. Storage of cassava chips with an active packaging system for 30 days and stored at a temperature of 45oC with a humidity of about 60% and observations are every 3 days in aroma and texture scoring test, moisture content, free fatty acid levels, fat content, and peroxide number. During storage from day 0 to day 30, the cassava chips have decreased the quality of the aroma from typical cassava chips to slightly rancid and the texture from crisp to somewhat not crisp. Moisture content, free fatty acid levels, and peroxide numbers during storage have increased. The fat content has decreasedduring storage. Based on this, cassava chips with the addition of 1.5 g activated charcoal and packaged with metalized aluminum plastic become the best active packaging system.
{"title":"Active Packaging System from Activated Oil Palm Shells Charcoal Shaped Sachet on Cassava Chips","authors":"Jabal Nursito, Rini Hustiany, Alan Dwi Wibowo","doi":"10.17969/JTIPI.V13I2.17631","DOIUrl":"https://doi.org/10.17969/JTIPI.V13I2.17631","url":null,"abstract":"Cassava chips are a type of snack that is fried and prone to rancidity if stored for a while. Cassava chips are added to the material that can adsorb gases, such as oxygen and water vapor, to reduce the occurrence of rancidity using a sachet-shaped adsorbent material. Activated charcoal is one of the gas adsorbents. Activated charcoal used is activated charcoal made from oil palm shells and activated with 20% phosphoric acid. This study aims to analyze the decrease in the quality of cassava chips with an active packaging system during storage for 30 days at 45oC. A total of 30 g cassava chips were packed with a standing pouch in polypropylene type and added activated charcoal from oil palm shells activated by 20% phosphoric acid as much as 1.5 g or 0.75 g which was packed with metalized aluminum plastic or LDPE plastic in the form of sachets. Storage of cassava chips with an active packaging system for 30 days and stored at a temperature of 45oC with a humidity of about 60% and observations are every 3 days in aroma and texture scoring test, moisture content, free fatty acid levels, fat content, and peroxide number. During storage from day 0 to day 30, the cassava chips have decreased the quality of the aroma from typical cassava chips to slightly rancid and the texture from crisp to somewhat not crisp. Moisture content, free fatty acid levels, and peroxide numbers during storage have increased. The fat content has decreasedduring storage. Based on this, cassava chips with the addition of 1.5 g activated charcoal and packaged with metalized aluminum plastic become the best active packaging system.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44574646","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}
Guava is perishable fruit and has relatively short shelf life, so that many of these fruits are damaged and eventually discarded. Guava can be processed into fruit leather, a thin and elastic sheet properties, which is an alternative processing method to extend shelf life of guava. Nevertheless, the pectin content in guava was apparently not enough to desired plasticity properties in fruit leather, therefore it is necessary to add arabic gum to improve the texture and sucrose to improve the taste. This study aims to determine the effect of the addition of sucrose and gum arabic on the physicochemical characteristics and consumer acceptance of fruit leather. This study was conducted using a factorial Completely Randomized Design with two factors, concentration of gum arabic stabilizer with 3 levels (0,3%, 0,6% and 0,9%) and the concentration of sucrose with 3 levels (5%, 10% and 15%). The average value of each parameter were pH 4.93; total dissolved solids 68.27; ascorbic acid 97.04 mg/100 gr; water content 10.38%; total acid 0.39%; ash content 1.19%; antioxidant activity 49.67%, and organoleptic value of colour, aroma, taste and texture were 2.78 (neutral), 2.64 (neutral), 2.44 (dislike) and 2.75 (neutral). Based on the ranking test, the best guava fruit leather with the addition of 0.9% gum arabic and 15% of sucrose.
{"title":"Karakteristik Fisikokimia Fruit Leather Jambu Biji (Psidium guajava L.) dengan Variasi Konsentrasi Gum Aran dan Sukrosa","authors":"Zaidiyah Zaidiyah, Cantika Putri Malini, Yusya' Abubakar","doi":"10.17969/JTIPI.V13I2.21621","DOIUrl":"https://doi.org/10.17969/JTIPI.V13I2.21621","url":null,"abstract":"Guava is perishable fruit and has relatively short shelf life, so that many of these fruits are damaged and eventually discarded. Guava can be processed into fruit leather, a thin and elastic sheet properties, which is an alternative processing method to extend shelf life of guava. Nevertheless, the pectin content in guava was apparently not enough to desired plasticity properties in fruit leather, therefore it is necessary to add arabic gum to improve the texture and sucrose to improve the taste. This study aims to determine the effect of the addition of sucrose and gum arabic on the physicochemical characteristics and consumer acceptance of fruit leather. This study was conducted using a factorial Completely Randomized Design with two factors, concentration of gum arabic stabilizer with 3 levels (0,3%, 0,6% and 0,9%) and the concentration of sucrose with 3 levels (5%, 10% and 15%). The average value of each parameter were pH 4.93; total dissolved solids 68.27; ascorbic acid 97.04 mg/100 gr; water content 10.38%; total acid 0.39%; ash content 1.19%; antioxidant activity 49.67%, and organoleptic value of colour, aroma, taste and texture were 2.78 (neutral), 2.64 (neutral), 2.44 (dislike) and 2.75 (neutral). Based on the ranking test, the best guava fruit leather with the addition of 0.9% gum arabic and 15% of sucrose.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46782243","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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