Kuok orange peel was containing pectin can be used as an edible coating. This research aimed to measured pectin concentration in making of edible coating to protect the surface of the starfruit for longer storage and maintained the quality. The treatment in this research was the concentration of pectin on edible coating, such as without coating (P0), pectin concentration 1% (P1), 2% (P2), 3% (P3), 4% (P4). Sampel storaged at room temperature on 0, 4, 8, and 12 days. The results showed that the edible coating from Kuok orange peel significantly affected weight loss, vitamin C, hardness, total dissolved solids, and sensory assessment to colour and hardness with descriptive nor hedonic. The best treatment was edible coating with pectin concentration 4%, can extended the storage up to 12 days with shrinkage weight amounted to 8.80%, can retain the vitamin C content of 20.03 mg/100g, 1.55 kgf/cm2 of hardness, 15.87% of brix total dissolved solids, and sensory assessment in descriptive at 12 days storage time for colour 2.57(yellow), and hardness 2.60 (soft), and sensory assessment in hedonic for colour 3.17 (rather favoured), hardness 3.13 (rather favoured).
{"title":"Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan","authors":"Jamiatul Khairiyah, Raswen ' Efendi, Netti ' Herawati","doi":"10.17969/JTIPI.V13I2.19828","DOIUrl":"https://doi.org/10.17969/JTIPI.V13I2.19828","url":null,"abstract":"Kuok orange peel was containing pectin can be used as an edible coating. This research aimed to measured pectin concentration in making of edible coating to protect the surface of the starfruit for longer storage and maintained the quality. The treatment in this research was the concentration of pectin on edible coating, such as without coating (P0), pectin concentration 1% (P1), 2% (P2), 3% (P3), 4% (P4). Sampel storaged at room temperature on 0, 4, 8, and 12 days. The results showed that the edible coating from Kuok orange peel significantly affected weight loss, vitamin C, hardness, total dissolved solids, and sensory assessment to colour and hardness with descriptive nor hedonic. The best treatment was edible coating with pectin concentration 4%, can extended the storage up to 12 days with shrinkage weight amounted to 8.80%, can retain the vitamin C content of 20.03 mg/100g, 1.55 kgf/cm2 of hardness, 15.87% of brix total dissolved solids, and sensory assessment in descriptive at 12 days storage time for colour 2.57(yellow), and hardness 2.60 (soft), and sensory assessment in hedonic for colour 3.17 (rather favoured), hardness 3.13 (rather favoured).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41407130","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.V13I2.21318
E. Pardede
Naniarsik adalah bahan pangan berupa ikan ditambah beraneka bumbu, yang dengan cukup banyak air dididihkan dan dimasak dengan menggunakan api sedang secara konstan hingga bumbu meresap ke dalam ikan, dan meningggalkan cairan yang sangat sedikit. Bumbu yang ditambahkan terdiri dari beraneka rempah dan herbal, yang sebagian digiling halus, dicincang atau cukup dimemarkan. Selain menjadi penyedia zat gizi, bumbu naniarsik memiliki karakteristik fungsionalitas dalam menjaga kesehatan tubuh. Tulisan ini mengangkat potensi dari naniarsik sebagai pangan fungsional melalui penelusuran literatur terhadap rempah dan herbal yang digunakan sebagai bumbu naniarsik. Aspek-aspek fungsional yang terdata ternyata dapat menjaga dan meningkatkan sistem kekebalan tubuh ditambah dengan khasiat diantaranya seperti antioksidan, antiimflammatori, antivirus, dan anti mikroba. Di tengah pandemi saat ini, ketika obat yang dapat secara spesifik mematikan virus SARS-CoV-2 masih belum ditemukan, maka masyarakat perlu manjaga sistem immune tubuh sebagai suatu strategi untuk mencegah penyakit infeksi tersebut, berbarengan dengan tindakan-tindakan pencegahan secara fisik dan vaksinasi. Naniarsik merupakan salah satu jenis pangan lokal yang mudah diakses dan dipersiapkan dalam rangka membantu untuk tetap sehat.
{"title":"Kajian Fungsionalitas Rempah dan Herbal pada Naniarsik, Makanan Tradisional dari Sumatera Utara","authors":"E. Pardede","doi":"10.17969/JTIPI.V13I2.21318","DOIUrl":"https://doi.org/10.17969/JTIPI.V13I2.21318","url":null,"abstract":"Naniarsik adalah bahan pangan berupa ikan ditambah beraneka bumbu, yang dengan cukup banyak air dididihkan dan dimasak dengan menggunakan api sedang secara konstan hingga bumbu meresap ke dalam ikan, dan meningggalkan cairan yang sangat sedikit. Bumbu yang ditambahkan terdiri dari beraneka rempah dan herbal, yang sebagian digiling halus, dicincang atau cukup dimemarkan. Selain menjadi penyedia zat gizi, bumbu naniarsik memiliki karakteristik fungsionalitas dalam menjaga kesehatan tubuh. Tulisan ini mengangkat potensi dari naniarsik sebagai pangan fungsional melalui penelusuran literatur terhadap rempah dan herbal yang digunakan sebagai bumbu naniarsik. Aspek-aspek fungsional yang terdata ternyata dapat menjaga dan meningkatkan sistem kekebalan tubuh ditambah dengan khasiat diantaranya seperti antioksidan, antiimflammatori, antivirus, dan anti mikroba. Di tengah pandemi saat ini, ketika obat yang dapat secara spesifik mematikan virus SARS-CoV-2 masih belum ditemukan, maka masyarakat perlu manjaga sistem immune tubuh sebagai suatu strategi untuk mencegah penyakit infeksi tersebut, berbarengan dengan tindakan-tindakan pencegahan secara fisik dan vaksinasi. Naniarsik merupakan salah satu jenis pangan lokal yang mudah diakses dan dipersiapkan dalam rangka membantu untuk tetap sehat.","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":"43614682","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.V13I2.21268
Dian Hasni, I. Irfan, Rina Saputri
Nowadays, consumers tend to search for additional source of protein and energy for their dietary consumption, for instance from legumes and nuts. This trend is getting more common since the increase case of lactose intolerance. This study aims to study the effect of the formulation of materials consisting of a mixture of two or three types of nuts and the CMC (Carboxy Methyl Cellulose) on the quality characteristics of plant milk and consumer preferences towards the produced plant milk. The method used in this study was a factorial completely randomized design (FCRD). This study were used combination of two or three types of beans, namely soybeans (KK), peanuts (KT), green beans (KH). The first factor was formulation of raw materials (K1 = 50% KK: 50% KT: 0% KH, K2 = 50 % KK: 0% KT: 50% KH, K3 = 0% KK: 50% KT: 50% KH, and K4 = 33.3% KK: 33.3% KT: 33.3% KH). In addition, CMC was used as a stabilizer by treating different concentrations of CMC (C1 = 0.20% and C2 = 0.40%). Anova continued with DMRT0.05 determined that plant milk with the best treatment is K1C2 with the formulation of 50% peanut: 50% soybean and the addition of 0.4% CMC. The KIC2 treatment had values: protein content 3.87%, fat content 14.74%, pH 6.62, total dissolved solids 11.47oBrix. For consumer acceptance with RATA (Rate All That Apply) method, researchers found out that K1C2 has milky white color (89% of respondents), peanut aroma flavour (78% respondents), sweet (48%) and savory (37%) taste, thick and homogenous texture (44% respondents) with overall hedonic liking 3.11 or neutral. Protein content, fat content, and pH of vegetable milk meet the quality requirements of soy milk based on SNI No. 01-3830-1995.
如今，消费者倾向于为他们的饮食消费寻找额外的蛋白质和能量来源，例如豆类和坚果。自从乳糖不耐受病例增加以来，这种趋势变得越来越普遍。本研究旨在研究由两种或三种坚果和CMC（羧甲基纤维素）的混合物组成的材料配方对植物奶的质量特征和消费者对生产的植物奶的偏好的影响。本研究采用的方法为析因完全随机设计（FCRD）。本研究采用两种或三种豆类的组合，即大豆（KK）、花生（KT）、青豆（KH）。第一个因素是原料的配方（K1=50%KK:50%KT:0%KH，K2=50%KK:0%KT:50%KH，K3=0%KK:50%K:50%K:00%KH和K4=333.3%KK:333.3%KT:333.3%KH）。此外，以CMC为稳定剂，处理不同浓度的CMC（C1=0.20%和C2=0.40%）。Anova继续用DMRT0.05测定，最佳处理植物乳为K1C2，配方为50%花生：50%大豆，添加0.4%CMC。KIC2处理的值为：蛋白质含量3.87%，脂肪含量14.74%，pH 6.62，总溶解固体11.47oBrix。为了让消费者接受RATA（Rate All That Apply）方法，研究人员发现K1C2具有乳白色（89%的受访者）、花生香气（78%的受访者），甜味（48%）和咸味（37%），质地厚重均匀（44%的受访者），总体享乐喜好3.11或中性。植物奶的蛋白质含量、脂肪含量和pH值均符合国家质检总局编号01-3830-1995的豆奶质量要求。
{"title":"Pengaruh Formulasi Bahan Baku dan CMC (Carboxy Methyl Cellulose) Terhadap Mutu dan Penerimaan Konsumen Susu Nabati","authors":"Dian Hasni, I. Irfan, Rina Saputri","doi":"10.17969/JTIPI.V13I2.21268","DOIUrl":"https://doi.org/10.17969/JTIPI.V13I2.21268","url":null,"abstract":"Nowadays, consumers tend to search for additional source of protein and energy for their dietary consumption, for instance from legumes and nuts. This trend is getting more common since the increase case of lactose intolerance. This study aims to study the effect of the formulation of materials consisting of a mixture of two or three types of nuts and the CMC (Carboxy Methyl Cellulose) on the quality characteristics of plant milk and consumer preferences towards the produced plant milk. The method used in this study was a factorial completely randomized design (FCRD). This study were used combination of two or three types of beans, namely soybeans (KK), peanuts (KT), green beans (KH). The first factor was formulation of raw materials (K1 = 50% KK: 50% KT: 0% KH, K2 = 50 % KK: 0% KT: 50% KH, K3 = 0% KK: 50% KT: 50% KH, and K4 = 33.3% KK: 33.3% KT: 33.3% KH). In addition, CMC was used as a stabilizer by treating different concentrations of CMC (C1 = 0.20% and C2 = 0.40%). Anova continued with DMRT0.05 determined that plant milk with the best treatment is K1C2 with the formulation of 50% peanut: 50% soybean and the addition of 0.4% CMC. The KIC2 treatment had values: protein content 3.87%, fat content 14.74%, pH 6.62, total dissolved solids 11.47oBrix. For consumer acceptance with RATA (Rate All That Apply) method, researchers found out that K1C2 has milky white color (89% of respondents), peanut aroma flavour (78% respondents), sweet (48%) and savory (37%) taste, thick and homogenous texture (44% respondents) with overall hedonic liking 3.11 or neutral. Protein content, fat content, and pH of vegetable milk meet the quality requirements of soy milk based on SNI No. 01-3830-1995.","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":"49320919","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.V13I2.19912
I. Irfan, Dewi Yunita, F. Fitriani
This study aims to determine the effect of type and concentration of additives in production of local microorganisms (MOL) on overall qualities (physical, chemical, sensory, and microbiological). The method used in this study was a factorial completely randomized design (CRD) consisting of two factors. The first factor was the type of additive (J) which consisted of 4 levels, namely rice (J1), soil (J2), leaf bokashi (J3), and leaf compost (J4). The second factor was the concentration of additives (K) which consisted of 2 levels, namely 7.5% (K1) and 10% (K2). The product was analysed total cell counts (TCC), pH, temperature, and organoleptic tests (hedonic test) on color and organoleptic (descriptive test) on aroma. The best MOL was J4K2 (combination between leaf compost and 10%). The J4K2 MOL had the following characteristics: TCC of 9.6x107 CFU / ml, pH value of 3.7, color hedonic test of 4.3 (preferred by panelists) and aroma descriptive test of 4.3 (tape aroma / medium acid).
{"title":"Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan","authors":"I. Irfan, Dewi Yunita, F. Fitriani","doi":"10.17969/JTIPI.V13I2.19912","DOIUrl":"https://doi.org/10.17969/JTIPI.V13I2.19912","url":null,"abstract":"This study aims to determine the effect of type and concentration of additives in production of local microorganisms (MOL) on overall qualities (physical, chemical, sensory, and microbiological). The method used in this study was a factorial completely randomized design (CRD) consisting of two factors. The first factor was the type of additive (J) which consisted of 4 levels, namely rice (J1), soil (J2), leaf bokashi (J3), and leaf compost (J4). The second factor was the concentration of additives (K) which consisted of 2 levels, namely 7.5% (K1) and 10% (K2). The product was analysed total cell counts (TCC), pH, temperature, and organoleptic tests (hedonic test) on color and organoleptic (descriptive test) on aroma. The best MOL was J4K2 (combination between leaf compost and 10%). The J4K2 MOL had the following characteristics: TCC of 9.6x107 CFU / ml, pH value of 3.7, color hedonic test of 4.3 (preferred by panelists) and aroma descriptive test of 4.3 (tape aroma / medium acid).","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":"49390633","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 : 2021-04-03DOI: 10.17969/JTIPI.V13I1.19021
Harmaili Sangga, N. Widyawati
Beetroot plant or Beta vulgaris L. is one of the horticultural plants which is widely cultivated in various regions of Indonesia. It is because the advantage of the beet plant and its use as a natural red dye powder for food ingredients. Beetroot powder can be produced through the drying or withering method using a draying oven and the use of a drying agent to maintain the quality product during drying. This study aims to determine the effect of temperature treatment and drying time on betasianin,% water level,% yield, vitamin C and organoleptic tests (color and aroma) for the natural dye of beetroot powder. This research used a randomized block design with two (2) factors treatment with 4 replications in order to obtain 24 trials. The treatment factors used were (S) temperature (60°C and 70°C) and (T) drying time (10, 11, and 12 hours). The results of the research of the treatment interaction between temperature and drying time obtained the yield content of the average value was 13% with the water level for the material with the highest average value of 7% at 600C for 10 hours and the lowest was 5% at 700C for 12 hours. For the vitamin C content of beet powder obtained the highest average value on 1.35 mg at 600C for 10 hours. At 600C for 10, the highest betasianin content was 0.151 mg / L. From the organoleptic results, the preferred color of beet powder was at 600C (11 hours) and the preferred aroma was 700C (10 hours).
{"title":"Pengaruh Suhu dan Lama Pengeringan Terhadap Sifat Kimia dan Fisik Serbuk Bit Merah (Beta vulgaris L.)","authors":"Harmaili Sangga, N. Widyawati","doi":"10.17969/JTIPI.V13I1.19021","DOIUrl":"https://doi.org/10.17969/JTIPI.V13I1.19021","url":null,"abstract":"Beetroot plant or Beta vulgaris L. is one of the horticultural plants which is widely cultivated in various regions of Indonesia. It is because the advantage of the beet plant and its use as a natural red dye powder for food ingredients. Beetroot powder can be produced through the drying or withering method using a draying oven and the use of a drying agent to maintain the quality product during drying. This study aims to determine the effect of temperature treatment and drying time on betasianin,% water level,% yield, vitamin C and organoleptic tests (color and aroma) for the natural dye of beetroot powder. This research used a randomized block design with two (2) factors treatment with 4 replications in order to obtain 24 trials. The treatment factors used were (S) temperature (60°C and 70°C) and (T) drying time (10, 11, and 12 hours). The results of the research of the treatment interaction between temperature and drying time obtained the yield content of the average value was 13% with the water level for the material with the highest average value of 7% at 600C for 10 hours and the lowest was 5% at 700C for 12 hours. For the vitamin C content of beet powder obtained the highest average value on 1.35 mg at 600C for 10 hours. At 600C for 10, the highest betasianin content was 0.151 mg / L. From the organoleptic results, the preferred color of beet powder was at 600C (11 hours) and the preferred aroma was 700C (10 hours).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45469887","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 : 2019-04-01DOI: 10.17969/JTIPI.V11I1.11671
S. Slamet, U. Ulyarti, S. Rahmi
Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi daun nilam dengan menggunakan ragi tempe terhadap rendemen dan mutu fisik minyak nilam serta mendapatkan lama fermentasi yang tepat untuk menghasilkan minyak nilam dengan rendemen tertinggi dan mutu fisik minyak nilam yang baik. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 5 taraf perlakuan, yaitu 0, 2, 4, 6, dan 8 hari fermentasi. Hasil penelitian menunjukkan bahwa lama fermentasi memiliki pengaruh sangat nyata terhadap rendemen, bobot jenis dan indeks bias minyak nilam. Lama fermentasi terbaik pada nilam adalah 2 hari dengan nilai rata-rata rendemen 0,98 %, karakteristik warna dengan nilai L* 34 a* 29,75 b* 44,5 bobot jenis 0,969 dan kelarutan etanol 90% larut jernih pada rasio volume 1:10.
{"title":"Pengaruh Lama Fermentasi Terhadap Rendemen dan Mutu Fisik Minyak Nilam Pogostemon cablin Benth)","authors":"S. Slamet, U. Ulyarti, S. Rahmi","doi":"10.17969/JTIPI.V11I1.11671","DOIUrl":"https://doi.org/10.17969/JTIPI.V11I1.11671","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi daun nilam dengan menggunakan ragi tempe terhadap rendemen dan mutu fisik minyak nilam serta mendapatkan lama fermentasi yang tepat untuk menghasilkan minyak nilam dengan rendemen tertinggi dan mutu fisik minyak nilam yang baik. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 5 taraf perlakuan, yaitu 0, 2, 4, 6, dan 8 hari fermentasi. Hasil penelitian menunjukkan bahwa lama fermentasi memiliki pengaruh sangat nyata terhadap rendemen, bobot jenis dan indeks bias minyak nilam. Lama fermentasi terbaik pada nilam adalah 2 hari dengan nilai rata-rata rendemen 0,98 %, karakteristik warna dengan nilai L* 34 a* 29,75 b* 44,5 bobot jenis 0,969 dan kelarutan etanol 90% larut jernih pada rasio volume 1:10.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47855544","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 : 2019-04-01DOI: 10.17969/JTIPI.V11I1.9975
Mirwan Ushada
Makalah ini bertujuan untuk melakukan analisis potensi ergonomi digital sebagai teknologi tepat guna untuk sistem kerja agroindustri Indonesia. Proses penelaahan dilakukan terhadap beberapa invensi paten sensor ergonomi yang telah granted atau status terdaftar. Di Indonesia, penulis dan tim peneliti telah mengajukan Paten nomor P00201601182 dan P00201703623. Invensi nomor P00201601182 telah mengembangkan alat penilai beban kerja terpadu untuk sistem produksi agroindustri. Invensi nomor P00201703623 mengembangkan alat penentu untuk menentukan suhu acuan lingkungan kerja ergonomis. Hasil survei menunjukkan ketertarikan agroindustri terhadap ergonomi digital. Berdasarkan hasil analisis, dirumuskan sejumlah rekomendasi terkait karakterisasi invensi ergonomi digital yang bisa diterapkan sebagai teknologi tepat guna untuk sistem kerja agroindustri Indonesia, berupa:1) Pengumpulan data; 2)Perancangan konsep sistem; 3) Pembuatan model jaringan syaraf tiruan; 4) Transformasi bobot model jaringan syaraf tiruan menjadi perangkat keras; 5) Perancangan dan pengembangan produk sensor. Digitalisasi agroindustri melalui penerapan ergonomi digital diharapkan dapat mengintegrasikan data beban kerja, peralatan pendukung dan kondisi lingkungan kerja untuk mempermudah penilaian ergonomi sistem kerja.
{"title":"Ergonomi Digital untuk Sistem Kerja Agroindustri Indonesia","authors":"Mirwan Ushada","doi":"10.17969/JTIPI.V11I1.9975","DOIUrl":"https://doi.org/10.17969/JTIPI.V11I1.9975","url":null,"abstract":"Makalah ini bertujuan untuk melakukan analisis potensi ergonomi digital sebagai teknologi tepat guna untuk sistem kerja agroindustri Indonesia. Proses penelaahan dilakukan terhadap beberapa invensi paten sensor ergonomi yang telah granted atau status terdaftar. Di Indonesia, penulis dan tim peneliti telah mengajukan Paten nomor P00201601182 dan P00201703623. Invensi nomor P00201601182 telah mengembangkan alat penilai beban kerja terpadu untuk sistem produksi agroindustri. Invensi nomor P00201703623 mengembangkan alat penentu untuk menentukan suhu acuan lingkungan kerja ergonomis. Hasil survei menunjukkan ketertarikan agroindustri terhadap ergonomi digital. Berdasarkan hasil analisis, dirumuskan sejumlah rekomendasi terkait karakterisasi invensi ergonomi digital yang bisa diterapkan sebagai teknologi tepat guna untuk sistem kerja agroindustri Indonesia, berupa:1) Pengumpulan data; 2)Perancangan konsep sistem; 3) Pembuatan model jaringan syaraf tiruan; 4) Transformasi bobot model jaringan syaraf tiruan menjadi perangkat keras; 5) Perancangan dan pengembangan produk sensor. Digitalisasi agroindustri melalui penerapan ergonomi digital diharapkan dapat mengintegrasikan data beban kerja, peralatan pendukung dan kondisi lingkungan kerja untuk mempermudah penilaian ergonomi sistem kerja.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49185222","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 : 2019-04-01DOI: 10.17969/JTIPI.V11I1.12111
A. A. Gabriel, Y. S. Mardhiyyah
Borassus flabellifer L., one of the palm-based commodities in Indonesia which is grows in dry areas especially around the north coast of Java Island. An abundant waste of this plant is a leaf midrib and fruit fiber have an opportunity as a source of lignocellulose for the paper industry. In this study, Kraft paper production was conducted to know the influence of the proportion of Borassus flabellifer L. leaf midrib pulp and fruit fiber pulp, and the concentration of Polyvinyl Acetate (PVAc) adhesives on the sensory and physical quality of kraft paper. The research method used was Randomized Block Design (RBD) with two factors. The Friedman test was used to determine the sensory quality of kraft paper. The physical quality of kraft paper was used ANOVA analysis. The results showed that the treatment of raw material proportion and PVAc adhesive concentration had significant effect on color, surface texture, yield, and tensile resistance, but not significantly different between treatment of gramature and tear resistance. The best treatment of sensory tests was kraft paper with proportion of leaf midrib pulp 50% and fruit fiber pulp 50% and a 7.5% PVAc adhesive concentration. It has a yield value of 72.11%, gramature of 162.80 g/m2, tensile strength of 1.70 %, and tear resistance of 197.6 gf.
{"title":"Utilization of Siwalan (Borassus flabellifer L.) Plantation Waste for Kraft Paper Production","authors":"A. A. Gabriel, Y. S. Mardhiyyah","doi":"10.17969/JTIPI.V11I1.12111","DOIUrl":"https://doi.org/10.17969/JTIPI.V11I1.12111","url":null,"abstract":"Borassus flabellifer L., one of the palm-based commodities in Indonesia which is grows in dry areas especially around the north coast of Java Island. An abundant waste of this plant is a leaf midrib and fruit fiber have an opportunity as a source of lignocellulose for the paper industry. In this study, Kraft paper production was conducted to know the influence of the proportion of Borassus flabellifer L. leaf midrib pulp and fruit fiber pulp, and the concentration of Polyvinyl Acetate (PVAc) adhesives on the sensory and physical quality of kraft paper. The research method used was Randomized Block Design (RBD) with two factors. The Friedman test was used to determine the sensory quality of kraft paper. The physical quality of kraft paper was used ANOVA analysis. The results showed that the treatment of raw material proportion and PVAc adhesive concentration had significant effect on color, surface texture, yield, and tensile resistance, but not significantly different between treatment of gramature and tear resistance. The best treatment of sensory tests was kraft paper with proportion of leaf midrib pulp 50% and fruit fiber pulp 50% and a 7.5% PVAc adhesive concentration. It has a yield value of 72.11%, gramature of 162.80 g/m2, tensile strength of 1.70 %, and tear resistance of 197.6 gf.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49250383","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}
In the field of food, coffee waste begins to be developed by processing it as a beverage product. The skin of coffee fruit can also be processed as a food product, one of which is jelly candy. This study aims to study jelly candy making with the addition of gelatin as a gelling agent and the addition of lemon juice to produce coffee fruit skin jelly candy that has physicochemical and sensory characteristics that meet SNI quality requirements. The design used was factorial Completely Randomized Design consisting of 2 (two) factors. Factor I concentration of gelatin (G) and Factor II is the concentration of lemon water (L). Factor I consists of 4 levels, namely G1 = 10%, G2 = 15%, G3 = 20% and G4 = 25%, while factor II consists of 3 levels, namely L1 = 5%, L2 = 10% and L3 = 15%. Each treatment was repeated 2 times to obtain 24 experimental units.The concentration of gelatin and the concentration of lemon have a very significant effect on water content and pH value. The concentration of lemon has a significant effect on the value of hedonic organoleptic taste. Both interactions have a very significant effect on the value of organoleptic hedonic texture. The results of the analysis of coffee fruit peel jelly candy have an average moisture content of 21.25%, 0.95% ash content, pH 4.53, sensory hedonic color (3.50 neutral reception), aroma (3.48 neutral acceptance), taste (3.50 neutral acceptance), texture (3.59 likes reception).The results showed that 10% gelatin concentration and 10% lemon concentration (G1L2) were the best treatments obtained through the ranking test. The jelly candy produced has 21.32% moisture content characteristics, 1.55% ash content, pH 4.71, 14.09% antioxidant activity, 3.03 mg / 100g vitamin C levels, 3.55 sensory colors (likes) , aroma 3.45 (neutral), taste 3.48 (neutral) and texture 3.43 (neutral).
{"title":"Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon","authors":"Khalieda Zia, Yuliani Aisyah, Zaidiyah Zaidiyah, Heru Prono Widayat","doi":"10.17969/JTIPI.V11I1.12988","DOIUrl":"https://doi.org/10.17969/JTIPI.V11I1.12988","url":null,"abstract":"In the field of food, coffee waste begins to be developed by processing it as a beverage product. The skin of coffee fruit can also be processed as a food product, one of which is jelly candy. This study aims to study jelly candy making with the addition of gelatin as a gelling agent and the addition of lemon juice to produce coffee fruit skin jelly candy that has physicochemical and sensory characteristics that meet SNI quality requirements. The design used was factorial Completely Randomized Design consisting of 2 (two) factors. Factor I concentration of gelatin (G) and Factor II is the concentration of lemon water (L). Factor I consists of 4 levels, namely G1 = 10%, G2 = 15%, G3 = 20% and G4 = 25%, while factor II consists of 3 levels, namely L1 = 5%, L2 = 10% and L3 = 15%. Each treatment was repeated 2 times to obtain 24 experimental units.The concentration of gelatin and the concentration of lemon have a very significant effect on water content and pH value. The concentration of lemon has a significant effect on the value of hedonic organoleptic taste. Both interactions have a very significant effect on the value of organoleptic hedonic texture. The results of the analysis of coffee fruit peel jelly candy have an average moisture content of 21.25%, 0.95% ash content, pH 4.53, sensory hedonic color (3.50 neutral reception), aroma (3.48 neutral acceptance), taste (3.50 neutral acceptance), texture (3.59 likes reception).The results showed that 10% gelatin concentration and 10% lemon concentration (G1L2) were the best treatments obtained through the ranking test. The jelly candy produced has 21.32% moisture content characteristics, 1.55% ash content, pH 4.71, 14.09% antioxidant activity, 3.03 mg / 100g vitamin C levels, 3.55 sensory colors (likes) , aroma 3.45 (neutral), taste 3.48 (neutral) and texture 3.43 (neutral).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42200414","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}
Oxidation is a major cause of damage to fats and fatty prcts. Beef sausages are susceptible to quality damage due to oxidation. The synthetic antioxidants BHA and BHT are often added to sausages for inhibition of fat oxidation. Consumers have not fully received the use of synthetic antioxidants, because they worry about the negative impact in health. This study aimed to analyze the effect of adding salam leaves (EEDS) ethanolic extract at various concentrations (500, 750, 1000, 1250 and 1500 ppm) on the inhibition of oxidative damage to beef sausage during storage (0-114 hours) at room temperature. This study used randomized complete design (RAL) of one factor (EEDS concentration) with 6 treatments, 3 replications. Variables include peroxide number, acid and thiobarbituric acid reactive substances (TBARS) number. Data analysis used in this study was variance analysis (ANOVA), if there were significant differences between treatments, it was carried out further testing by using Duncan's Multiple Range Test (DMRT) at the 5% level. Data were presented as mean ± standard deviation (SD). The result showed that the values of total phenolic and EEDS flavonoids were 13.36 ± 0.49 g-GAE / 100g and 1.67 ± 0.018 g-QE / 100g, respectively. The antioxidant activity of EEDS in the radical scavenging activity (RSA) -DPPH test was stronger than the BHT, it was respectively 75.68% and 60% (60 μl / ml). There was a significant difference in the value of peroxide number, acid number and TBARS of beef sausage in addition to various EEDS concentrations (500-1500 ppm) during storage (p <0.05). The addition of EEDS 1500 ppm was the most effective against the inhibition of oxidative damage in beef sausage.
氧化是造成脂肪和脂肪制品损伤的主要原因。牛肉肠容易因氧化而造成品质受损。合成抗氧化剂BHA和BHT经常被添加到香肠中以抑制脂肪氧化。消费者还没有完全接受合成抗氧化剂的使用，因为他们担心对健康的负面影响。本研究旨在分析在室温下储存（0-114小时）期间，添加不同浓度（50075010001250和1500ppm）的蝾螈叶乙醇提取物对牛肉香肠氧化损伤的抑制作用。本研究采用单因素（EEDS浓度）的随机完全设计（RAL），共6次治疗，3次重复。变量包括过氧化物数、酸和硫代巴比妥酸反应物质（TBARS）数。本研究中使用的数据分析是方差分析（ANOVA），如果治疗之间存在显著差异，则使用5%水平的Duncan’s Multiple Range Test（DMRT）进行进一步测试。数据以平均值±标准差（SD）表示。结果表明，总酚和EEDS黄酮的含量分别为13.36±0.49g-GAE/100g和1.67±0.018g-QE/100g。在自由基清除活性（RSA）-DPPH试验中，EEDS的抗氧化活性强于BHT，分别为75.68%和60%（60μl/ml）。在不同的EEDS浓度（500～1500ppm）下，牛肉肠的过氧化值、酸价和TBARS在贮藏过程中有显著差异（p＜0.05）。添加1500ppm的EEDS对抑制牛肉肠氧化损伤最为有效。
{"title":"Penggunaan Ekstrak Etanol Daun Salam (Syzygium polyanthum Wight) pada Sosis Daging Sapi untuk Penghambatan Kerusakan Oksidatif","authors":"Priscacylia Clarita Rasini Pirimoy, Rohadi Rohadi, Iswoyo Iswoyo","doi":"10.17969/JTIPI.V11I1.13473","DOIUrl":"https://doi.org/10.17969/JTIPI.V11I1.13473","url":null,"abstract":"Oxidation is a major cause of damage to fats and fatty prcts. Beef sausages are susceptible to quality damage due to oxidation. The synthetic antioxidants BHA and BHT are often added to sausages for inhibition of fat oxidation. Consumers have not fully received the use of synthetic antioxidants, because they worry about the negative impact in health. This study aimed to analyze the effect of adding salam leaves (EEDS) ethanolic extract at various concentrations (500, 750, 1000, 1250 and 1500 ppm) on the inhibition of oxidative damage to beef sausage during storage (0-114 hours) at room temperature. This study used randomized complete design (RAL) of one factor (EEDS concentration) with 6 treatments, 3 replications. Variables include peroxide number, acid and thiobarbituric acid reactive substances (TBARS) number. Data analysis used in this study was variance analysis (ANOVA), if there were significant differences between treatments, it was carried out further testing by using Duncan's Multiple Range Test (DMRT) at the 5% level. Data were presented as mean ± standard deviation (SD). The result showed that the values of total phenolic and EEDS flavonoids were 13.36 ± 0.49 g-GAE / 100g and 1.67 ± 0.018 g-QE / 100g, respectively. The antioxidant activity of EEDS in the radical scavenging activity (RSA) -DPPH test was stronger than the BHT, it was respectively 75.68% and 60% (60 μl / ml). There was a significant difference in the value of peroxide number, acid number and TBARS of beef sausage in addition to various EEDS concentrations (500-1500 ppm) during storage (p <0.05). The addition of EEDS 1500 ppm was the most effective against the inhibition of oxidative damage in beef sausage.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42916760","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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