Pub Date : 2017-10-01DOI: 10.17969/JTIPI.V10I1.9973
Devi Silsia, Fitri Electrika, Dewi Surawan, Idha Meiriska
Mono - Diasilgliserol (MDAG) merupakan merupakan emulsifier yang paling banyak digunakan dalam industri makanan. Emulsifier merupakan salah satu produk oleokimia yang bernilai ekonomis tinggi. Penelitian ini bertujuan untuk mengetahui karakteristik MDAG yang dihasilkan dari etanolisis crude palm oil (CPO) yang berasal dari Fat Pit dengan menggunakan katalis NaOH. Reaksi etanolisis dilakukan pada suhu 50°C selama 30 menit. Konsentrasi katalis NaOH yang digunakan adalah 1%, 2%, 3%, 4% dan 5% dari berat minyak. Proses pemisahan dilakukan dengan menggunakan sentifus. Karakteristik MDAG yang diamati adalah kadar air, asam lemak bebas (alb) dan kemampuannya sebagai emulsifier berupa kemampuan produk menurunkan tegangan permukaan, dan menstabilkan emulsi minyak air. Kadar air MDAG yang dihasilkan antara 0,027% - 0,14%, alb antara 1,27% - 0,14%, tegangan permukaan antara 26,76 dyne/cm – 34,86 dyne/cm dan kestabilan emulsi yang terbentuk antara 135 detik – 181,2 detik.
{"title":"Karakteristik Emulsifier Mono-Diasil Gliserol (MDAG) dari Crude Palm Oil (CPO) yang berasal dari Fat Pit pada Berbagai Konsentrasi Katalis NaOH","authors":"Devi Silsia, Fitri Electrika, Dewi Surawan, Idha Meiriska","doi":"10.17969/JTIPI.V10I1.9973","DOIUrl":"https://doi.org/10.17969/JTIPI.V10I1.9973","url":null,"abstract":"Mono - Diasilgliserol (MDAG) merupakan merupakan emulsifier yang paling banyak digunakan dalam industri makanan. Emulsifier merupakan salah satu produk oleokimia yang bernilai ekonomis tinggi. Penelitian ini bertujuan untuk mengetahui karakteristik MDAG yang dihasilkan dari etanolisis crude palm oil (CPO) yang berasal dari Fat Pit dengan menggunakan katalis NaOH. Reaksi etanolisis dilakukan pada suhu 50°C selama 30 menit. Konsentrasi katalis NaOH yang digunakan adalah 1%, 2%, 3%, 4% dan 5% dari berat minyak. Proses pemisahan dilakukan dengan menggunakan sentifus. Karakteristik MDAG yang diamati adalah kadar air, asam lemak bebas (alb) dan kemampuannya sebagai emulsifier berupa kemampuan produk menurunkan tegangan permukaan, dan menstabilkan emulsi minyak air. Kadar air MDAG yang dihasilkan antara 0,027% - 0,14%, alb antara 1,27% - 0,14%, tegangan permukaan antara 26,76 dyne/cm – 34,86 dyne/cm dan kestabilan emulsi yang terbentuk antara 135 detik – 181,2 detik. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41875060","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}
Tepung tulang ikan bandeng memiliki kandungan kalsium dan fosfor yang tinggi dan dapat menjadi sumber alternatif untuk pemenuhan kalsium dan fosfor dalam tubuh. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap donat dengan penambahan tepung tulang ikan bandeng dan pengaruh suhu pemanggangan donat, serta menjadi sumber alternatif pemenuhan kalsium dan fosfor dalam tubuh. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri atas 2 (dua) faktor. Faktor pertama adalah penambahan tepung tulang ikan bandeng dalam adonan kue donat (T) dengan 3 taraf yaitu T1 = 5%, T2 = 7,5%, dan T3 = 10% dari berat tepung terigu. Faktor kedua adalah suhu pemanggangan (S) yang terdiri dari 2 taraf yaitu S1 = 170oC, dan S2 = 180oC. Setiap perlakuan diulang 3 (tiga) kali sehingga diperoleh 18 satuan percobaan. Rendemen tepung tulang ikan bandeng yang diperoleh dari proses penepungan yaitu 57,1% dengan nilai kadar kalsium sebesar 5,24% dan fosfor 2,36%. Hasil penelitian menunjukkan bahwa donat panggang dengan penambahan tepung tulang ikan bandeng sebanyak 5% dan suhu pemanggangan 170oC lebih disukai dari semua perlakuan. Nilai terhadap kadar air yaitu sebesar 17,37%, kadar protein 40,43%, kadar abu 8,39%, kadar lemak 0,03%, kadar kalsium 0,31%, dan kadar fosfor 0,22%. Nilai rata-rata organoleptik terhadap warna yaitu 3,80 (suka), rasa 3,11 (netral), aroma 2,63 (netral), dan tekstur 3,29 (netral).
{"title":"Penambahan Tepung Tulang Ikan Bandeng (Chanos chanos) Sebagai Sumber Kalsium dan Fosfor Pembuatan Donat Panggang","authors":"Bakhtiar. Bakhtiar, Syarifah Rohaya, Hanif Muchdatul Ayunda Ayunda","doi":"10.17969/JTIPI.V11I1.13439","DOIUrl":"https://doi.org/10.17969/JTIPI.V11I1.13439","url":null,"abstract":"Tepung tulang ikan bandeng memiliki kandungan kalsium dan fosfor yang tinggi dan dapat menjadi sumber alternatif untuk pemenuhan kalsium dan fosfor dalam tubuh. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap donat dengan penambahan tepung tulang ikan bandeng dan pengaruh suhu pemanggangan donat, serta menjadi sumber alternatif pemenuhan kalsium dan fosfor dalam tubuh. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri atas 2 (dua) faktor. Faktor pertama adalah penambahan tepung tulang ikan bandeng dalam adonan kue donat (T) dengan 3 taraf yaitu T1 = 5%, T2 = 7,5%, dan T3 = 10% dari berat tepung terigu. Faktor kedua adalah suhu pemanggangan (S) yang terdiri dari 2 taraf yaitu S1 = 170oC, dan S2 = 180oC. Setiap perlakuan diulang 3 (tiga) kali sehingga diperoleh 18 satuan percobaan. Rendemen tepung tulang ikan bandeng yang diperoleh dari proses penepungan yaitu 57,1% dengan nilai kadar kalsium sebesar 5,24% dan fosfor 2,36%. Hasil penelitian menunjukkan bahwa donat panggang dengan penambahan tepung tulang ikan bandeng sebanyak 5% dan suhu pemanggangan 170oC lebih disukai dari semua perlakuan. Nilai terhadap kadar air yaitu sebesar 17,37%, kadar protein 40,43%, kadar abu 8,39%, kadar lemak 0,03%, kadar kalsium 0,31%, dan kadar fosfor 0,22%. Nilai rata-rata organoleptik terhadap warna yaitu 3,80 (suka), rasa 3,11 (netral), aroma 2,63 (netral), dan tekstur 3,29 (netral).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484180","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}
Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour and to evaluate panelist acceptance of these rainbow cakes. This study used a Completely Randomized Design (CRD) with two treatments and eight replications thus obtained 16 experimental units. The treatments were TS1 (100% wheat and 0%sago starch) and TS2 (70% wheat flour and 30%sago starch). The parameters observed were moisture, ash, sucrose and fat contents as well as panelist acceptance test. The results of this study indicated that rainbow cake of TS1 treatment (100% wheat flour and 0%sago starch) had no significant difference with rainbow cake of TS2 treatment (70% wheat flour and 30% sago starch) in case of ash and sucrose contents, but had significant effect on moisture and fat contents of rainbow cake. Based on the panelist acceptance test, the rainbow cake made from 70% wheat flour and sago starch 30% could be accepted by panelists similar to commercial rainbow cake.
{"title":"Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal","authors":"Usman Pato, Vonny Setiaries Johan, Arnizam Arnizam","doi":"10.17969/JTIPI.V6I3.2313","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I3.2313","url":null,"abstract":"Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour and to evaluate panelist acceptance of these rainbow cakes. This study used a Completely Randomized Design (CRD) with two treatments and eight replications thus obtained 16 experimental units. The treatments were TS1 (100% wheat and 0%sago starch) and TS2 (70% wheat flour and 30%sago starch). The parameters observed were moisture, ash, sucrose and fat contents as well as panelist acceptance test. The results of this study indicated that rainbow cake of TS1 treatment (100% wheat flour and 0%sago starch) had no significant difference with rainbow cake of TS2 treatment (70% wheat flour and 30% sago starch) in case of ash and sucrose contents, but had significant effect on moisture and fat contents of rainbow cake. Based on the panelist acceptance test, the rainbow cake made from 70% wheat flour and sago starch 30% could be accepted by panelists similar to commercial rainbow cake.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485657","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 : 2014-10-01DOI: 10.17969/JTIPI.V6I3.2316
N. Husna, A. Asmawati, Gunawan Surwajana
Leubiem fish (Canthidermis maculatus) is one of marine species in Aceh. As a perishable food product, this fish is needed to be processed becoming jerky products to prevent the damage. Jerky is a semi-moist food which is usually made from meat or fish, slab, wide and dried with additional of sugar, salt, spices and others. This study aims to determine the effect of jerk’s making methods (sliced and milled), types of sugars (white sugar and brown sugar), and drying methods (cabinet and sun drying) on the quality of the fish jerky. This study was conducted using a randomized block design (RBD) factorial with three replications. Analysis of the products includes of yields, moisture content, protein content, insoluble acid ash content, and organoleptic test. The results showed that the milled jerky had a higher yield and higher organoleptic texture score than sliced jerky. However, sliced jerky had a lower moisture content and higher protein content than milled jerky. The best quality of leubiem fish jerky was obtained in milled jerky, using white sugar, and sun drying method with the characteristics: yield 51.81%, moisture content 8.20%, protein content 53.94%, insoluble acid ash content 0.36%, and organoleptic tests scores: color 3.28 (neutral), flavor 3.35 (neutral), taste 3.33 (neutral), and texture 3.15 (neutral).
{"title":"Dendeng Ikan Leubiem (Canthidermis maculatus) dengan Variasi Metode Pembuatan, Jenis Gula, dan Metode Pengeringan","authors":"N. Husna, A. Asmawati, Gunawan Surwajana","doi":"10.17969/JTIPI.V6I3.2316","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I3.2316","url":null,"abstract":"Leubiem fish (Canthidermis maculatus) is one of marine species in Aceh. As a perishable food product, this fish is needed to be processed becoming jerky products to prevent the damage. Jerky is a semi-moist food which is usually made from meat or fish, slab, wide and dried with additional of sugar, salt, spices and others. This study aims to determine the effect of jerk’s making methods (sliced and milled), types of sugars (white sugar and brown sugar), and drying methods (cabinet and sun drying) on the quality of the fish jerky. This study was conducted using a randomized block design (RBD) factorial with three replications. Analysis of the products includes of yields, moisture content, protein content, insoluble acid ash content, and organoleptic test. The results showed that the milled jerky had a higher yield and higher organoleptic texture score than sliced jerky. However, sliced jerky had a lower moisture content and higher protein content than milled jerky. The best quality of leubiem fish jerky was obtained in milled jerky, using white sugar, and sun drying method with the characteristics: yield 51.81%, moisture content 8.20%, protein content 53.94%, insoluble acid ash content 0.36%, and organoleptic tests scores: color 3.28 (neutral), flavor 3.35 (neutral), taste 3.33 (neutral), and texture 3.15 (neutral).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485813","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 : 2014-10-01DOI: 10.17969/JTIPI.V6I3.2315
Isna Rahma Dini, Kampus Bina Widya, Balai Besar
Seaweed waste is a source of bacteria that can produce cellulase enzyme. PMP 0126w isolate is one collection isolate of BBP4BKP obtained from seaweed Glacilaria sp. waste from Pameungpeuk area, Garut, West Java. The aims of this research were to produce and characterize the cellulase enzyme. PMP 0126w isolate was a Gram-positive rod shape bacteria. The isolate had 0.8 cellulolytic index on Carboxymethyl Cellulose (CMC) agar medium. The highest cellulase activity obtained on the third day of fermentation time with a cellulase activity of 0,074 U/mL and specific activity of 0.092 U/mg. Optimum activity of the cellulase enzyme crude extract was pH 5 and 300C. The activity of the cellulase was increased by addition of 5 mM CaCl2 and 10 mM FeCl3 ions and decreased by the addition of 10 mM ZnCl2 ions. The cellulase with the highest activity of 0.237 U/mL was obtained from Glacilaria sp. seaweed waste treated with NaOH 6%. Keywords: cellulose, characterization, production, seaweed waste
海藻废料是能产生纤维素酶的细菌的来源。pmp0126w分离物是从西爪哇加鲁特paameungpeuk地区的海藻Glacilaria sp.废物中获得的BBP4BKP收集分离物。本研究的目的是生产和表征纤维素酶。pmp0126w分离株为革兰氏阳性杆状菌。该分离物在羧甲基纤维素(CMC)琼脂培养基上的纤维素分解指数为0.8。发酵第3天纤维素酶活性最高，为0.074 U/mL，比活性为0.092 U/mg。纤维素酶粗提物的最佳活性为pH 5和300C。添加5 mM CaCl2和10 mM FeCl3离子可提高纤维素酶的活性，添加10 mM ZnCl2离子可降低纤维素酶的活性。以6% NaOH处理的Glacilaria sp.海藻废料为原料，纤维素酶活性最高，为0.237 U/mL。关键词:纤维素;表征;生产
{"title":"Produksi dan Karakterisasi Enzim Selulase Ekstrak Kasar dari Bakteri yang Diisolasi dari Limbah Rumput Laut","authors":"Isna Rahma Dini, Kampus Bina Widya, Balai Besar","doi":"10.17969/JTIPI.V6I3.2315","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I3.2315","url":null,"abstract":"Seaweed waste is a source of bacteria that can produce cellulase enzyme. PMP 0126w isolate is one collection isolate of BBP4BKP obtained from seaweed Glacilaria sp. waste from Pameungpeuk area, Garut, West Java. The aims of this research were to produce and characterize the cellulase enzyme. PMP 0126w isolate was a Gram-positive rod shape bacteria. The isolate had 0.8 cellulolytic index on Carboxymethyl Cellulose (CMC) agar medium. The highest cellulase activity obtained on the third day of fermentation time with a cellulase activity of 0,074 U/mL and specific activity of 0.092 U/mg. Optimum activity of the cellulase enzyme crude extract was pH 5 and 300C. The activity of the cellulase was increased by addition of 5 mM CaCl2 and 10 mM FeCl3 ions and decreased by the addition of 10 mM ZnCl2 ions. The cellulase with the highest activity of 0.237 U/mL was obtained from Glacilaria sp. seaweed waste treated with NaOH 6%. Keywords: cellulose, characterization, production, seaweed waste","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485741","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 : 2014-10-01DOI: 10.17969/JTIPI.V6I3.2312
Rasdiansyah Rasdiansyah, Darmadi Darmadi, M. D. Supardan
Activated carbon can be manufactured from a variety source materials containing element carbon. Dregs of coffee grounds is one of abundant and promising activated carbon raw materials. This study was conducted to assess optimization process of activated carbon production from dregs of coffee grounds by using ZnCl2 as an activator. The optimization process is performed by using Response Surface Method to optimize factors that affected quality of the activated carbon using Box-Behnken design. The factors used were carbonation temperature (T) with a level of 400 oC, 500 oC and 600 °C; concentration of ZnCl2 (K) with a level of 30%, 40%, 50%; and mass ratio of ZnCl2 to activated carbon with level of 2:1, 3:1 and 4:1. A second order regression model of iodine absorption of activated carbon was Y = 626,2 - 36,5T + 28,6K - 36,5R + 31,2T2 + 47,1K2 - 0,5R2 - 19,0TK + 15,9TR + 101,5KR. Results of optimization process showed that optimum iodine absorption of 799.659 mg/g was obtained at the following conditions, i.e. carbonation temperature of 400 oC, ZnCl2 concentration of 30% and mass ratio of ZnCl2 to activated carbon of 2:1.
{"title":"Optimasi Proses Pembuatan Karbon Aktif dari Ampas Bubuk Kopi Menggunakan Aktivator ZnCl2","authors":"Rasdiansyah Rasdiansyah, Darmadi Darmadi, M. D. Supardan","doi":"10.17969/JTIPI.V6I3.2312","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I3.2312","url":null,"abstract":"Activated carbon can be manufactured from a variety source materials containing element carbon. Dregs of coffee grounds is one of abundant and promising activated carbon raw materials. This study was conducted to assess optimization process of activated carbon production from dregs of coffee grounds by using ZnCl2 as an activator. The optimization process is performed by using Response Surface Method to optimize factors that affected quality of the activated carbon using Box-Behnken design. The factors used were carbonation temperature (T) with a level of 400 oC, 500 oC and 600 °C; concentration of ZnCl2 (K) with a level of 30%, 40%, 50%; and mass ratio of ZnCl2 to activated carbon with level of 2:1, 3:1 and 4:1. A second order regression model of iodine absorption of activated carbon was Y = 626,2 - 36,5T + 28,6K - 36,5R + 31,2T2 + 47,1K2 - 0,5R2 - 19,0TK + 15,9TR + 101,5KR. Results of optimization process showed that optimum iodine absorption of 799.659 mg/g was obtained at the following conditions, i.e. carbonation temperature of 400 oC, ZnCl2 concentration of 30% and mass ratio of ZnCl2 to activated carbon of 2:1.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485129","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 : 2014-10-01DOI: 10.17969/JTIPI.V6I3.2314
Fahrizal Fahrizal, Rahmad Fadhil
Cacao (Theobroma cacao) is one of the product commodities in Aceh and its production continues to increase every year. Parts of cocoa that have economic value are the seed, while the skin that is a waste of processing cocoa beans is often not utilized. Cocoa skin can cause environmental pollution problems. One way of handling waste is to extract cocoa skin becomes pectin. Known in the food industry pectin compounds is very important adjuvant because it is able to increase the viscosity of the fluid and form a gel with sugar and acid. The aim of this research was to determine the effect of pectin addition from cacoa skin waste on the quality of pineapple jam. There are four levels of the pectin addition in this study; 0, 0.5, 1.0 and 1.5%. Then the resulted pineapple jam was analysed; moisture content, total of dissolved solids, acidity, a smear of jam and hedonic sensory evaluation for appearance, aroma, flavor, texture and all vallue. The addition of pectin from cocoa waste have effects on moisture content, total of dissolved solids, pH value and a smear of jam of pineapple jam. In general, panelists like pineapple jam with the addition of 1% pectin from cocoa skin waste
{"title":"Kajian Fisiko Kimia dan Daya Terima Organoleptik Selai Nenas yang Menggunakan Pektin dari Limbah Kulit Kakao","authors":"Fahrizal Fahrizal, Rahmad Fadhil","doi":"10.17969/JTIPI.V6I3.2314","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I3.2314","url":null,"abstract":"Cacao (Theobroma cacao) is one of the product commodities in Aceh and its production continues to increase every year. Parts of cocoa that have economic value are the seed, while the skin that is a waste of processing cocoa beans is often not utilized. Cocoa skin can cause environmental pollution problems. One way of handling waste is to extract cocoa skin becomes pectin. Known in the food industry pectin compounds is very important adjuvant because it is able to increase the viscosity of the fluid and form a gel with sugar and acid. The aim of this research was to determine the effect of pectin addition from cacoa skin waste on the quality of pineapple jam. There are four levels of the pectin addition in this study; 0, 0.5, 1.0 and 1.5%. Then the resulted pineapple jam was analysed; moisture content, total of dissolved solids, acidity, a smear of jam and hedonic sensory evaluation for appearance, aroma, flavor, texture and all vallue. The addition of pectin from cocoa waste have effects on moisture content, total of dissolved solids, pH value and a smear of jam of pineapple jam. In general, panelists like pineapple jam with the addition of 1% pectin from cocoa skin waste ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485699","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 : 2014-06-01DOI: 10.17969/JTIPI.V6I2.2066
Cut Yulvizar, I. Dewiyanti, C. N. Devira
One of the alternatives to antimicrobials in disease control is probiotic bacteria as microbial control agents. This research was carried out to obtain indegenous isolates of probiotic bacteria from digestive tract Cyprinus carpio. Selection criteria were appointed based on the capacity to produce the antibacterial compound against the pathogen and grow at pH 2. The research was conducted from May to July 2014 at Microbiology Laboratory, Biology Department, UNSYIAH. The research was carried out by experiment laboratories. The planting of the bacteria was carried out with the pour-plate method in nutrient agar medium. The result show that there are six bacterial isolates varied morphological colony and cell and able to produce antibacterial compounds for active against A.hydrophila and E. tarda.
{"title":"Seleksi Bakteri Berpotensi Probiotik dari Ikan Mas (Cyprinus Carpio) Indegenous Jantho Berdasarkan Aktivitas Antibakteri secara In Vitro","authors":"Cut Yulvizar, I. Dewiyanti, C. N. Devira","doi":"10.17969/JTIPI.V6I2.2066","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I2.2066","url":null,"abstract":"One of the alternatives to antimicrobials in disease control is probiotic bacteria as microbial control agents. This research was carried out to obtain indegenous isolates of probiotic bacteria from digestive tract Cyprinus carpio. Selection criteria were appointed based on the capacity to produce the antibacterial compound against the pathogen and grow at pH 2. The research was conducted from May to July 2014 at Microbiology Laboratory, Biology Department, UNSYIAH. The research was carried out by experiment laboratories. The planting of the bacteria was carried out with the pour-plate method in nutrient agar medium. The result show that there are six bacterial isolates varied morphological colony and cell and able to produce antibacterial compounds for active against A.hydrophila and E. tarda.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485311","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 : 2014-06-01DOI: 10.17969/jtipi.v6i2.2067
Kurnia Harlina Dewi, Helmiyetti Helmiyetti, Nusril Nusril, Yessy Rosalina, R. A. Siahaan
This study aimed to asses effect of different efficacious materials and types of sugar on consumer acceptance of “Koteja” (coffee with addition of sea cucumber and ginger) based on organoleptic tests (taste, aroma, and color) and to determine the most preferred coffee by consumers and in accordance with SNI. This study was conducted by using randomized completely design with 2 (two) factors; efficacious materials (Morinda citrifolia, Piper retrofractum, Syzgium aromaticum and material mix) and types of sugar (white sugar and brown sugar). Experimental data were subjected to ANOVA test followed by DMRT with 5% level of significant. The result showed that the use of Java chili (Piper retrofractum) and brown sugar was the most preferred by consumer.
{"title":"Kajian Penerimaan Konsumen terhadap Produk “Koteja” Kopi dengan Tambahan Bahan Berkhasiat","authors":"Kurnia Harlina Dewi, Helmiyetti Helmiyetti, Nusril Nusril, Yessy Rosalina, R. A. Siahaan","doi":"10.17969/jtipi.v6i2.2067","DOIUrl":"https://doi.org/10.17969/jtipi.v6i2.2067","url":null,"abstract":"This study aimed to asses effect of different efficacious materials and types of sugar on consumer acceptance of “Koteja” (coffee with addition of sea cucumber and ginger) based on organoleptic tests (taste, aroma, and color) and to determine the most preferred coffee by consumers and in accordance with SNI. This study was conducted by using randomized completely design with 2 (two) factors; efficacious materials (Morinda citrifolia, Piper retrofractum, Syzgium aromaticum and material mix) and types of sugar (white sugar and brown sugar). Experimental data were subjected to ANOVA test followed by DMRT with 5% level of significant. The result showed that the use of Java chili (Piper retrofractum) and brown sugar was the most preferred by consumer.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485524","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 : 2014-06-01DOI: 10.17969/JTIPI.V6I2.2063
Y. Aisyah, Rasdiansyah Rasdiansyah, M. Muhaimin
Vegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components such as ascorbic acid, carotenoids, flavonoids, melanoidin, certain organic acids, reducing agents, peptides, tannin and tocopherol. Factor in this study is a type of vegetable and method of heating. Types of vegetable used i.e. S1 = Eggplant, S2 = Carrots, S3 = Broccoli and heating method comprising: P1 = without heating, P2 = boiling, P3 = steaming and P4 = stirring-fry. The results showed that the type of vegetable and methods of heating, as well as the interaction between the type of vegetable and method of heating gave very real effect on antioxidant activity. Effect of heating (boiling, steaming and stirring-airy) in some vegetables (eggplant, carrots and broccoli) gave different antioxidant activity.
{"title":"Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran","authors":"Y. Aisyah, Rasdiansyah Rasdiansyah, M. Muhaimin","doi":"10.17969/JTIPI.V6I2.2063","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I2.2063","url":null,"abstract":"Vegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components such as ascorbic acid, carotenoids, flavonoids, melanoidin, certain organic acids, reducing agents, peptides, tannin and tocopherol. Factor in this study is a type of vegetable and method of heating. Types of vegetable used i.e. S1 = Eggplant, S2 = Carrots, S3 = Broccoli and heating method comprising: P1 = without heating, P2 = boiling, P3 = steaming and P4 = stirring-fry. The results showed that the type of vegetable and methods of heating, as well as the interaction between the type of vegetable and method of heating gave very real effect on antioxidant activity. Effect of heating (boiling, steaming and stirring-airy) in some vegetables (eggplant, carrots and broccoli) gave different antioxidant activity.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485103","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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