Pub Date : 2013-10-01DOI: 10.17969/JTIPI.V5I3.1979
Darwin Darwin, Hendri Syah, Sujan Yadi
This study aims to analyze the performance of the water heater using solar collector flat plate type. Efficiency performance of solar collectors in the process of heating the water also becomes the main focus in this study. This study was conducted with two experiments consisting of a flat plate solar collector with horizontal and flat plate solar collector with tilt angle 22o. Experiments carried out with 8 hours of testing within 6 days. Water was circulated into the collector pipe using a pump capacity of 125 Watts. From the research it is known that the amount of electrical energy required by pump for 6 days with 8 -hour time trial experiment, was about 21.6 MJ. The rate of flow of the fluid in the collector pipe is 2x10 - 5 m3/s. The plate solar collector with a slope of 22o reached the highest average temperature in the third experiment, which was about 64.7 ° C; however, the lowest average temperature was found in the horizontal collector (0o) at the third experiment, which was about 47.5 ° C. It was found that the highest efficiency obtained at the collector plate with 22o tilt angle was equal to 76 % while the lowest efficiency was obtained at a horizontal collector with an efficiency of 53.6 %. Keywords: solar collectors, flat plate, water heater
{"title":"Studi Performansi Alat Pemanas Air dengan Menggunakan Kolektor Surya Plat Datar","authors":"Darwin Darwin, Hendri Syah, Sujan Yadi","doi":"10.17969/JTIPI.V5I3.1979","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I3.1979","url":null,"abstract":"This study aims to analyze the performance of the water heater using solar collector flat plate type. Efficiency performance of solar collectors in the process of heating the water also becomes the main focus in this study. This study was conducted with two experiments consisting of a flat plate solar collector with horizontal and flat plate solar collector with tilt angle 22o. Experiments carried out with 8 hours of testing within 6 days. Water was circulated into the collector pipe using a pump capacity of 125 Watts. From the research it is known that the amount of electrical energy required by pump for 6 days with 8 -hour time trial experiment, was about 21.6 MJ. The rate of flow of the fluid in the collector pipe is 2x10 - 5 m3/s. The plate solar collector with a slope of 22o reached the highest average temperature in the third experiment, which was about 64.7 ° C; however, the lowest average temperature was found in the horizontal collector (0o) at the third experiment, which was about 47.5 ° C. It was found that the highest efficiency obtained at the collector plate with 22o tilt angle was equal to 76 % while the lowest efficiency was obtained at a horizontal collector with an efficiency of 53.6 %. Keywords: solar collectors, flat plate, water heater ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484797","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 : 2013-10-01DOI: 10.17969/JTIPI.V5I3.1980
Y. Abubakar
Simulasi penguraian pati di dalam daun tembakau dilakukan dengan mengembangkan model matematika penguraian pati (di dalam daun) sebagai fungsi dari kondisi pengeringan seperti temperatur, kadar air, waktu, dan konsentrasi awal pati. Model penguraian pati ini didasarkan pada persamaan laju orde pertama, dikombinasikan dengan persamaan sekunder. Nilai konstanta yang diperlukan dalam persamaan sekunder ditentukan melalui iterasi dan perbandingan akar dari jumlah galat kuadrat. Model tersebut dipadankan pada data dari experiment untuk menentukan nilai konstanta pada persamaan utama, dengan meminimalkan akar dari jumlah galat kuadrat. Suatu program komputer telah ditulis dan digunakan untuk mensimulasi perubahan kadar pati di dalam daun. Hasilnya menunjukkan bahwa model tersebut dapat memprediksi penguraian pati dengan baik (RMSE = 3.28). Namun demikian, pada beberapa kasus, model penguraian pati tersebut cenderung memprediksi konsentrasi pati yang lebih tinggi dari nilai yang diperoleh dari percobaan.
{"title":"Simulation of Starch Degradation in Tobacco Leaf during Curing","authors":"Y. Abubakar","doi":"10.17969/JTIPI.V5I3.1980","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I3.1980","url":null,"abstract":"Simulasi penguraian pati di dalam daun tembakau dilakukan dengan mengembangkan model matematika penguraian pati (di dalam daun) sebagai fungsi dari kondisi pengeringan seperti temperatur, kadar air, waktu, dan konsentrasi awal pati. Model penguraian pati ini didasarkan pada persamaan laju orde pertama, dikombinasikan dengan persamaan sekunder. Nilai konstanta yang diperlukan dalam persamaan sekunder ditentukan melalui iterasi dan perbandingan akar dari jumlah galat kuadrat. Model tersebut dipadankan pada data dari experiment untuk menentukan nilai konstanta pada persamaan utama, dengan meminimalkan akar dari jumlah galat kuadrat. Suatu program komputer telah ditulis dan digunakan untuk mensimulasi perubahan kadar pati di dalam daun. Hasilnya menunjukkan bahwa model tersebut dapat memprediksi penguraian pati dengan baik (RMSE = 3.28). Namun demikian, pada beberapa kasus, model penguraian pati tersebut cenderung memprediksi konsentrasi pati yang lebih tinggi dari nilai yang diperoleh dari percobaan.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484840","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 : 2013-06-01DOI: 10.17969/JTIPI.V5I2.1004
Novi Safriani, Ryan Moulana, Ferizal Ferizal
The aim of this study was to determine the best treatment combination between the ratio of wheat flour and breadfruit pasta, and the combination of the drying temperature and time to produce dried noodles with good quality and preferred by consumers. The effect of the ratio of wheat flour and breadfruit pasta (70:30%, 60:40%, and 50:50%), and the combination of the drying temperature and time (60°C, 70 minutes and 70°C, 60 minutes) on the quality of the dried noodles were investigated. The results showed that the best quality of the dried noodles based on the organoleptic and cooking quality test obtained from the combination of the treatment of ratio of wheat flour and breadfruit pasta = 70:30% and the combination of drying temperature and time = 700C for 60 minutes with the following characteristics: water content of 8,78%, fat content of 13,67%, protein content of 11.90%, ash content of 1,35%, and carbohydrate content of 65,22%. The organoleptic value of the best dried noodles before rehydration: color of 2,75; flavor of 2,83; texture of 2,73; whereas after the rehydration, the best dried noodles has organoleptic values: color of 2,81; flavor of 2,92; and taste of 2,77.
{"title":"Pemanfaatan Pasta Sukun (Artocarpus altilis) pada Pembuatan Mi Kering","authors":"Novi Safriani, Ryan Moulana, Ferizal Ferizal","doi":"10.17969/JTIPI.V5I2.1004","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I2.1004","url":null,"abstract":"The aim of this study was to determine the best treatment combination between the ratio of wheat flour and breadfruit pasta, and the combination of the drying temperature and time to produce dried noodles with good quality and preferred by consumers. The effect of the ratio of wheat flour and breadfruit pasta (70:30%, 60:40%, and 50:50%), and the combination of the drying temperature and time (60°C, 70 minutes and 70°C, 60 minutes) on the quality of the dried noodles were investigated. The results showed that the best quality of the dried noodles based on the organoleptic and cooking quality test obtained from the combination of the treatment of ratio of wheat flour and breadfruit pasta = 70:30% and the combination of drying temperature and time = 700C for 60 minutes with the following characteristics: water content of 8,78%, fat content of 13,67%, protein content of 11.90%, ash content of 1,35%, and carbohydrate content of 65,22%. The organoleptic value of the best dried noodles before rehydration: color of 2,75; flavor of 2,83; texture of 2,73; whereas after the rehydration, the best dried noodles has organoleptic values: color of 2,81; flavor of 2,92; and taste of 2,77.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484635","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 : 2013-06-01DOI: 10.17969/JTIPI.V5I2.1005
Yusmarini Yusmarini, Usman Pato, S. Anirwan, H. Siregar
Instant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The research purposed are to produce instant noodle from sago starch and catfish meat fulfilling Indonesia instant noodle quality standard (SNI 01-3551-2000) and to predict instant noodle shelf time using accelerations method. Treatments in this research were SP0 (instant noodle from 100% sago starch), SP1 (instant noodle from 97.5% sago starch and 2.5% catfish meat), SP2 (instant noodle from 95% sago starch and 5% catfish meat), SP3 (instant noodle from 92.5% sago starch and 7.5% catfish meat), SP4 (instant noodle from 90% sago starch and 10% catfish meat), and SP5 (instant noodle from 87.5% sago starch and 12.5% catfish meat). Parameters measured were moisture content before and after frying, protein content, acid value, compactness, and the best treatment continued with shelf time using accelerations method. The result showed that all treatment significantly affected moisture content before and after frying, protein content, acid value and instant noodle compactness. The best treatment was instant noodle from 90% sago starch and catfish meat 10% (SP4) with moisture content before frying 11.29%, moisture content after frying 9.32%, protein content 10.90%, acid value 1.48 mg/g and instant noodle compactness 93.86%. Shelf time for SP4 was 35.81 days.Keywords: instant noodle, sago starch, catfish, accelerated method
{"title":"Mi Instan Berbasis Pati Sagu dan Ikan Patin serta Pendugaan Umur Simpan dengan Metode Akselerasi","authors":"Yusmarini Yusmarini, Usman Pato, S. Anirwan, H. Siregar","doi":"10.17969/JTIPI.V5I2.1005","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I2.1005","url":null,"abstract":"Instant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The research purposed are to produce instant noodle from sago starch and catfish meat fulfilling Indonesia instant noodle quality standard (SNI 01-3551-2000) and to predict instant noodle shelf time using accelerations method. Treatments in this research were SP0 (instant noodle from 100% sago starch), SP1 (instant noodle from 97.5% sago starch and 2.5% catfish meat), SP2 (instant noodle from 95% sago starch and 5% catfish meat), SP3 (instant noodle from 92.5% sago starch and 7.5% catfish meat), SP4 (instant noodle from 90% sago starch and 10% catfish meat), and SP5 (instant noodle from 87.5% sago starch and 12.5% catfish meat). Parameters measured were moisture content before and after frying, protein content, acid value, compactness, and the best treatment continued with shelf time using accelerations method. The result showed that all treatment significantly affected moisture content before and after frying, protein content, acid value and instant noodle compactness. The best treatment was instant noodle from 90% sago starch and catfish meat 10% (SP4) with moisture content before frying 11.29%, moisture content after frying 9.32%, protein content 10.90%, acid value 1.48 mg/g and instant noodle compactness 93.86%. Shelf time for SP4 was 35.81 days.Keywords: instant noodle, sago starch, catfish, accelerated method","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484735","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 : 2013-06-01DOI: 10.17969/JTIPI.V5I2.1001
Cut Erika
Cocoa (Theobroma cocoa L) is one of the local superior commodities in Aceh Province. The production of cocoa continues to increase significantly every year. Cocoa Pod husk is a waste product of cocoa beans industry, which is containing pectin with concentration ranged between 2-10%. Pectin extraction is one of the potential researches to increase economic value of cocoa pod husks. This study aimed to determine the effect of extraction time and pH on the characteristics of cocoa pod husk pectin. Pectin was extracted from cocoa pod husks using ammonium oxalate, extraction time (60 and 120 min) and pH (2.6, 3.6 and 4.6). The use of ammonium oxalate produced high yield of pectin ranged from 6.63 to 12.75%, moisture content was 7,36 to 10,77%, methoxyl content was 5.19 to 5.70%, anhydrogalacturonic acid of 59.84 to 63.14%, the esterification degree was 48.43 to 51.43 % and relative viscosity was 40 – 186,6 cP. The extraction time for 60 minutes at pH 3,6 showed a higher yield compared to 120 min at pH 4,6. Pectin on the extraction time of 60 minutes at pH 3.6 had the highest relative viscosity was 186,6 cP, and the lowest viscosity of pectin obtained at pH 2.6 and extraction time of 60 min which was 40 cP.Keywords: cocoa pod husks, ammonium oxalate, extraction time, pH
{"title":"Ekstraksi Pektin dari Kulit Kakao (Theobroma cacao L.) Menggunakan Amonium Oksalat","authors":"Cut Erika","doi":"10.17969/JTIPI.V5I2.1001","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I2.1001","url":null,"abstract":"Cocoa (Theobroma cocoa L) is one of the local superior commodities in Aceh Province. The production of cocoa continues to increase significantly every year. Cocoa Pod husk is a waste product of cocoa beans industry, which is containing pectin with concentration ranged between 2-10%. Pectin extraction is one of the potential researches to increase economic value of cocoa pod husks. This study aimed to determine the effect of extraction time and pH on the characteristics of cocoa pod husk pectin. Pectin was extracted from cocoa pod husks using ammonium oxalate, extraction time (60 and 120 min) and pH (2.6, 3.6 and 4.6). The use of ammonium oxalate produced high yield of pectin ranged from 6.63 to 12.75%, moisture content was 7,36 to 10,77%, methoxyl content was 5.19 to 5.70%, anhydrogalacturonic acid of 59.84 to 63.14%, the esterification degree was 48.43 to 51.43 % and relative viscosity was 40 – 186,6 cP. The extraction time for 60 minutes at pH 3,6 showed a higher yield compared to 120 min at pH 4,6. Pectin on the extraction time of 60 minutes at pH 3.6 had the highest relative viscosity was 186,6 cP, and the lowest viscosity of pectin obtained at pH 2.6 and extraction time of 60 min which was 40 cP.Keywords: cocoa pod husks, ammonium oxalate, extraction time, pH","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484961","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 : 2013-06-01DOI: 10.17969/JTIPI.V5I2.1002
Murna Muzaifa
Asam sunti is a product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti are relatively limited, while study of change on physical and chemical characteristics of asam sunti does not exist. The objective of this research was to study the change of physical characteristics of bilimbi during fermentation. This study used explorative laboratory design. Asam sunti was produced in laboratory scale with three times repetition and sample was taken three times in stages, i.e., before sun-drying and salting (stage 1), after repeated sun-drying and salting (stage 2), and fermentation for 1 month (stage 3). Parameters analyzed on physic characteristics included aw, texture and color. Significant change on physic characteristics were found during the processing of bilimbi to become asam sunti. The value of aw of the bilimbi was found to decrease after processing (sun-drying and salting) and fermentation for 1 month. Texture of the bilimbi increased at stage 2 and decreased at the last of fermentation. The colour of the bilimbi changed from green to brown after the whole processing (salting, drying and fermentation).
Asam sunti是bilimbi (Averrhoa bilimbi L.)发酵的产物，是亚齐达鲁萨兰国的传统原料，用于调味，特别是在亚齐菜中提供酸味和特定的香气。对阿萨姆桑蒂的科学研究相对有限，而对阿萨姆桑蒂的物理和化学特性变化的研究还不存在。本研究的目的是研究在发酵过程中的物理特性的变化。本研究采用探索性实验室设计。在实验室规模上重复生产三次Asam sunti，并分三个阶段取样，即晒干和腌制前(第1阶段)，反复晒干和腌制后(第2阶段)和发酵1个月(第3阶段)。分析物理特性参数包括aw，质地和颜色。在山梨变成阿萨姆桑蒂的过程中，山梨的物理特性发生了显著变化。经过1个月的加工(晒干、盐渍)和发酵，发现其aw值有所下降。发酵第2阶段发酵胃壁的质构增加，发酵最后阶段发酵胃壁的质构降低。经过整个加工过程(腌制、干燥、发酵)，其颜色由绿色变为褐色。
{"title":"Perubahan Karakteristik Fisik Belimbing Wuluh selama Fermentasi Asam Sunti","authors":"Murna Muzaifa","doi":"10.17969/JTIPI.V5I2.1002","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I2.1002","url":null,"abstract":"Asam sunti is a product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti are relatively limited, while study of change on physical and chemical characteristics of asam sunti does not exist. The objective of this research was to study the change of physical characteristics of bilimbi during fermentation. This study used explorative laboratory design. Asam sunti was produced in laboratory scale with three times repetition and sample was taken three times in stages, i.e., before sun-drying and salting (stage 1), after repeated sun-drying and salting (stage 2), and fermentation for 1 month (stage 3). Parameters analyzed on physic characteristics included aw, texture and color. Significant change on physic characteristics were found during the processing of bilimbi to become asam sunti. The value of aw of the bilimbi was found to decrease after processing (sun-drying and salting) and fermentation for 1 month. Texture of the bilimbi increased at stage 2 and decreased at the last of fermentation. The colour of the bilimbi changed from green to brown after the whole processing (salting, drying and fermentation).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485025","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 : 2013-06-01DOI: 10.17969/JTIPI.V5I2.1003
Heru Prono Widayat
“This study aimed to investigate the possibility of reducing the fat content of cacao powder by using organic solvent extraction and to improve the cacao powder quality that meets the quality standard and market requirement. The research was carried out at the University of Syiah Kuala from September 2007 to November 2007. Fermented cacao beans as raw material for the research were collected from farmers in Seureuke, Aceh Utara. Cacao fat was extracted from the powder by pressing them at high pressure. Remaining fat in the powder was further reduced by organic solvent extraction to approximately 4 percent to meet the Indonesian National Standard (SNI). The cacao powder was alkalized with variation treatments of potassium carbonate concentration of 2.0, 2.5 and 3.0 percent and alkalization time of 15, 30 and 45 minutes. The experiment was designed according to randomized factorial design with three replications.Alkalization had affected pH and solubility of cacao powder significantly. pH of the powder increased proportionally as followed the function of y=0.35x + 5.00. The effect of alkalization to the solubility was quadratic with a function of y= -16.34x2 + 76.93x – 60.60. The maximum solubility of 30% was reached at the concentration of potassium carbonate of 2.35%.The alkalization affected the colour hue L* of the cacao powder. Addition of potassium carbonate and time of alkalization had a significant effect but no effect on the interaction. The effect of potassium carbonate and time of alkalization followed the function of y= -4.39x + 42.17 and y= -0.13x + 35.17 respectively. Aroma of alkalized cacao powder was better than commercial products from the market. This had been investigated by panellist consisting of 20 people.
{"title":"Perbaikan Mutu Bubuk Kakao Melalui Proses Ekstraksi Lemak dan Alkalisasi","authors":"Heru Prono Widayat","doi":"10.17969/JTIPI.V5I2.1003","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I2.1003","url":null,"abstract":"“This study aimed to investigate the possibility of reducing the fat content of cacao powder by using organic solvent extraction and to improve the cacao powder quality that meets the quality standard and market requirement. The research was carried out at the University of Syiah Kuala from September 2007 to November 2007. Fermented cacao beans as raw material for the research were collected from farmers in Seureuke, Aceh Utara. Cacao fat was extracted from the powder by pressing them at high pressure. Remaining fat in the powder was further reduced by organic solvent extraction to approximately 4 percent to meet the Indonesian National Standard (SNI). The cacao powder was alkalized with variation treatments of potassium carbonate concentration of 2.0, 2.5 and 3.0 percent and alkalization time of 15, 30 and 45 minutes. The experiment was designed according to randomized factorial design with three replications.Alkalization had affected pH and solubility of cacao powder significantly. pH of the powder increased proportionally as followed the function of y=0.35x + 5.00. The effect of alkalization to the solubility was quadratic with a function of y= -16.34x2 + 76.93x – 60.60. The maximum solubility of 30% was reached at the concentration of potassium carbonate of 2.35%.The alkalization affected the colour hue L* of the cacao powder. Addition of potassium carbonate and time of alkalization had a significant effect but no effect on the interaction. The effect of potassium carbonate and time of alkalization followed the function of y= -4.39x + 42.17 and y= -0.13x + 35.17 respectively. Aroma of alkalized cacao powder was better than commercial products from the market. This had been investigated by panellist consisting of 20 people. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485063","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 : 2013-02-01DOI: 10.17969/JTIPI.V5I1.1000
Hendri Syah, Yusmanizar Yusmanizar, O. Maulana
Size reduction applied on Arabica Coffee bean may change its physical properties, where these properties are utilized for designing process including packaging and appliances for further processes. This research aims to investigate physical characteristics of Arabica coffee powder with addition of corn and rice milled through mechanical process. This experiment used two mechanical mills including hammer mill and disc mill. Before it is milled, coffee was mixed with other materials including corn and rice. Parameters observed were yield, moisture content, bulk density, and angle of respose, particle uniformity index, fineness modulus, and the average particle dimensions. Based on the results obtained, it was revealed that moisture content of each test still meet SNI standard with the maximum of 7%. Bulk density of coffee powder resulted using disc mill was higher compared with hammer mill. However, particle generated from milling process may be categorized as powder with medium cohesiveness based on its angle of repose. Dimensional average particle is proportional to the fineness modulus of coffee powder produced. Highest fineness modulus obtained from coffee powder without additives, and using a hammer mill is equal to 4.37 with the highest average dimensions of 2.05 mm, while the lowest fineness modulus that the coffee powder without any additional ingredients milled with a hammer mill is equal to 4.22, with the lowest average dimensions of 1.94 mm.
{"title":"Karakteristik Fisik Bubuk Kopi Arabika Hasil Penggilingan Mekanis dengan Penambahan Jagung dan Beras Ketan","authors":"Hendri Syah, Yusmanizar Yusmanizar, O. Maulana","doi":"10.17969/JTIPI.V5I1.1000","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I1.1000","url":null,"abstract":"Size reduction applied on Arabica Coffee bean may change its physical properties, where these properties are utilized for designing process including packaging and appliances for further processes. This research aims to investigate physical characteristics of Arabica coffee powder with addition of corn and rice milled through mechanical process. This experiment used two mechanical mills including hammer mill and disc mill. Before it is milled, coffee was mixed with other materials including corn and rice. Parameters observed were yield, moisture content, bulk density, and angle of respose, particle uniformity index, fineness modulus, and the average particle dimensions. Based on the results obtained, it was revealed that moisture content of each test still meet SNI standard with the maximum of 7%. Bulk density of coffee powder resulted using disc mill was higher compared with hammer mill. However, particle generated from milling process may be categorized as powder with medium cohesiveness based on its angle of repose. Dimensional average particle is proportional to the fineness modulus of coffee powder produced. Highest fineness modulus obtained from coffee powder without additives, and using a hammer mill is equal to 4.37 with the highest average dimensions of 2.05 mm, while the lowest fineness modulus that the coffee powder without any additional ingredients milled with a hammer mill is equal to 4.22, with the lowest average dimensions of 1.94 mm.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484822","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}
This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting point of milk chocolate bars that use cocoa butter tempering (L1) is higher than the milk chocolate bars that use fat without tempering (L2) for all treatments. Solid fat content (SFC) of F1 has higher solid phase at room temperature (55-60%) in all treatments compared with milk chocolate bar F2 (40-43%) and chocolate produced by UKM (Malaysia) 40-48 % and soccolatte 35-38% at the same temperature (350C). Blooming was not formed on the milk chocolate bars containing cocoa butter L1, while the milk chocolate bars showed blooming with L2 treatment.Keywords: chocolate bar, tempering, moulding, melting point, solid fat content, blooming
{"title":"Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering","authors":"Eti Indarti, Normalina Arpi, Slamet Budijanto","doi":"10.17969/JTIPI.V5I1.996","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I1.996","url":null,"abstract":"This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting point of milk chocolate bars that use cocoa butter tempering (L1) is higher than the milk chocolate bars that use fat without tempering (L2) for all treatments. Solid fat content (SFC) of F1 has higher solid phase at room temperature (55-60%) in all treatments compared with milk chocolate bar F2 (40-43%) and chocolate produced by UKM (Malaysia) 40-48 % and soccolatte 35-38% at the same temperature (350C). Blooming was not formed on the milk chocolate bars containing cocoa butter L1, while the milk chocolate bars showed blooming with L2 treatment.Keywords: chocolate bar, tempering, moulding, melting point, solid fat content, blooming","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484843","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}
The purpose of this study was to compare different sources of flours and protein sources based on soya bean products in producing vegetarian nugget. Factorial experimental design with three replications was employed where wheat, sweet potato, sago and banana flour as one factor, and tempeh and tofu as another factor. Moisture and raw protein content of vegetarian nuggets produced in this study was in accordance with the Indonesia Standard (SNI). Moisture was less than 60 percent and raw protein was above 12 percent. The highest organoleptic test was obtained from the nugget made of the combination of sago as filler and tofu as protein source. The nugget contained 60.00, 14.89, 28.89 and 2.00 percent of moisture, raw protein, raw fat and ash content, respectively. The organoleptic scores were 2.70, 3.58, 3.50, 3.53 and 3.62 for color, aroma, taste, texture and springiness, respectively.Keywords: nugget, vegetarian nugget, filler
{"title":"Penggunaan Bahan Pengisi terhadap Mutu Nugget Vegetarian Berbahan Dasar Tahu dan Tempe","authors":"S. Rohaya, N. E. Husna, K. Bariah","doi":"10.17969/JTIPI.V5I1.997","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I1.997","url":null,"abstract":"The purpose of this study was to compare different sources of flours and protein sources based on soya bean products in producing vegetarian nugget. Factorial experimental design with three replications was employed where wheat, sweet potato, sago and banana flour as one factor, and tempeh and tofu as another factor. Moisture and raw protein content of vegetarian nuggets produced in this study was in accordance with the Indonesia Standard (SNI). Moisture was less than 60 percent and raw protein was above 12 percent. The highest organoleptic test was obtained from the nugget made of the combination of sago as filler and tofu as protein source. The nugget contained 60.00, 14.89, 28.89 and 2.00 percent of moisture, raw protein, raw fat and ash content, respectively. The organoleptic scores were 2.70, 3.58, 3.50, 3.53 and 3.62 for color, aroma, taste, texture and springiness, respectively.Keywords: nugget, vegetarian nugget, filler","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484860","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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