Pub Date : 2018-09-18DOI: 10.23960/jtihp.v23i2.65-74
N. Khuriyati, Muh Bayu Fibriato, D. Nugroho
Sorting dragon fruit based on color, size, and physical defects using human senses does not adequately reflect the nutritional content of the fruit. Nutrient content in dragon fruit has been determined by injuring fruit (destructive). The objective of the research was to develop a non-destructive method based on color measurement to determine the quality of dragon fruit which includes texture, moisture content, total dissolved solids, and total acid. Non-destructive color measurement used Chromameter to predict fruit maturity. Based on the results of this fruit maturity prediction, dragon fruit quality was predicted by using a regression model between fruit maturity and each quality parameter. Dragon fruit from various variations of maturity was used as a sample to find out its quality changes, and a regression equation was formed between the maturity of fruit and fruit quality. The results showed that along with the increasing maturity of dragon fruit, color (La * b *), texture, moisture content, and total dissolved solids changed following a cubic regression model. Color component "b" (yellowness) has the strongest relationship to fruit maturity (R2 = 0.95). With the knowledge of fruit maturity based on these colors, the quality of dragon fruit could be determined through regression equations with results that were not significantly different from those with destructive methods, except total acid.
用人类感官根据颜色、大小和物理缺陷来分类火龙果并不能充分反映水果的营养成分。采用伤果法(破坏法)测定火龙果的营养成分。本研究的目的是建立一种基于颜色测量的无损测定火龙果质量的方法，包括火龙果的质地、水分含量、总溶解固形物和总酸。用Chromameter进行非破坏性测色，预测果实成熟度。在此基础上，建立了火龙果成熟度与各品质参数的回归模型，对火龙果品质进行了预测。以不同成熟度变化的火龙果为样本，研究其品质变化，并建立果实成熟度与果实品质之间的回归方程。结果表明，随着火龙果成熟程度的提高，火龙果的颜色(La * b *)、质地、含水量和总溶解固形物均发生变化，符合三次回归模型。颜色成分“b”(黄度)与果实成熟度的关系最强(R2 = 0.95)。根据这些颜色来判断火龙果的成熟度，通过回归方程来确定火龙果的品质，除了总酸外，结果与破坏法没有显著差异。
{"title":"PENENTUAN KUALITAS BUAH NAGA (Hylocereus undatus) DENGAN METODE NON-DESTRUKTIF [Non-destructive Determination of Dragon Fruit (Hylocereus undatus) Quality]","authors":"N. Khuriyati, Muh Bayu Fibriato, D. Nugroho","doi":"10.23960/jtihp.v23i2.65-74","DOIUrl":"https://doi.org/10.23960/jtihp.v23i2.65-74","url":null,"abstract":"Sorting dragon fruit based on color, size, and physical defects using human senses does not adequately reflect the nutritional content of the fruit. Nutrient content in dragon fruit has been determined by injuring fruit (destructive). The objective of the research was to develop a non-destructive method based on color measurement to determine the quality of dragon fruit which includes texture, moisture content, total dissolved solids, and total acid. Non-destructive color measurement used Chromameter to predict fruit maturity. Based on the results of this fruit maturity prediction, dragon fruit quality was predicted by using a regression model between fruit maturity and each quality parameter. Dragon fruit from various variations of maturity was used as a sample to find out its quality changes, and a regression equation was formed between the maturity of fruit and fruit quality. The results showed that along with the increasing maturity of dragon fruit, color (La * b *), texture, moisture content, and total dissolved solids changed following a cubic regression model. Color component \"b\" (yellowness) has the strongest relationship to fruit maturity (R2 = 0.95). With the knowledge of fruit maturity based on these colors, the quality of dragon fruit could be determined through regression equations with results that were not significantly different from those with destructive methods, except total acid.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42043479","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 : 2018-09-18DOI: 10.23960/jtihp.v23i2.57-64
Nurmayasari Nurmayasari, Asfan Asfan, M. F. F. Mu’tamar
Herbal medicine agro-industry has experienced ups and downs in its development, the movement back to nature makes herbal medicine agro-industry has developed quite rapidly. This study aimed to determine the structure and factors that influence and determine the strategy of herbal medicine agro-industry development in East Java. The method used was OLS (Ordinary Least Square) and Backward method using secondary data, as well as the concentration ratio and PCM (Price Cost Margin) proxy. The results showed that the industrial market structure was tight oligopoly with an average concentration ratio of 76.22%. Influencing factors were market concentration, barriers to market entry, a value of efficiency and number of companies, while the strategy developed was to streamline raw material costs by implementing multiple supplier policies
中药材涉农产业在发展过程中经历了起起落落，回归自然的运动使得中药材涉农产业发展相当迅速。本研究旨在确定东爪哇中草药农产产业发展的结构和影响因素，并确定其发展策略。方法采用OLS (Ordinary Least Square)和二次资料的Backward法，并采用浓度比和价格成本边际(Price Cost Margin, PCM)作为代理。结果表明:产业市场结构为紧寡头垄断，平均集中度为76.22%;影响因素是市场集中度、市场进入壁垒、效率价值和公司数量，而制定的战略是通过实施多种供应商政策来简化原材料成本
{"title":"STRATEGI PENGEMBANGAN AGROINDUSTRI JAMU DI JAWA TIMUR [Development Strategy of Herbal Medicine Agroindustry in East Java]","authors":"Nurmayasari Nurmayasari, Asfan Asfan, M. F. F. Mu’tamar","doi":"10.23960/jtihp.v23i2.57-64","DOIUrl":"https://doi.org/10.23960/jtihp.v23i2.57-64","url":null,"abstract":"Herbal medicine agro-industry has experienced ups and downs in its development, the movement back to nature makes herbal medicine agro-industry has developed quite rapidly. This study aimed to determine the structure and factors that influence and determine the strategy of herbal medicine agro-industry development in East Java. The method used was OLS (Ordinary Least Square) and Backward method using secondary data, as well as the concentration ratio and PCM (Price Cost Margin) proxy. The results showed that the industrial market structure was tight oligopoly with an average concentration ratio of 76.22%. Influencing factors were market concentration, barriers to market entry, a value of efficiency and number of companies, while the strategy developed was to streamline raw material costs by implementing multiple supplier policies","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48488626","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 : 2018-08-31DOI: 10.20961/jthp.v11i2.29056
Edhi Nurhartadi, A. Nursiwi, Rohula Utami, Erina Widayani
lactose, proteins and minerals. This study aims to determine the effect of variations in incubation time andsucrose concentration on the probiotic drink characteristics made from whey. This study uses CompletelyRandomized Design (CRD) with two factors, variation of incubation time (24 and 36 hours) and sucroseconcentration of (8%; 10%; 12%) on the probiotic whey drink. Probiotic starter cultures used are Lactobacillusacidophillus and Bifidobacterium longum IFO ATCC 13951 15 708 with ratio of 1: 1. Analysis was performedon viscosity, lactic acid levels, pH, antioxidant activity, total lactic acid bacteria and sensory characteristics.The results showed that the selected formula based on hedonic test is probiotic whey drink with 36-hourincubation time and 12% sucrose concentration. Probiotic whey drink has characteristics namely viscosity 6.578cP, 0.453% lactic acid levels, pH 4.36, the antioxidant activity of 19.409%, and total lactic acid bacteria 7.4 x109 cells / ml.
{"title":"PENGARUH WAKTU INKUBASI DAN KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI WHEY HASIL SAMPING KEJU","authors":"Edhi Nurhartadi, A. Nursiwi, Rohula Utami, Erina Widayani","doi":"10.20961/jthp.v11i2.29056","DOIUrl":"https://doi.org/10.20961/jthp.v11i2.29056","url":null,"abstract":"lactose, proteins and minerals. This study aims to determine the effect of variations in incubation time andsucrose concentration on the probiotic drink characteristics made from whey. This study uses CompletelyRandomized Design (CRD) with two factors, variation of incubation time (24 and 36 hours) and sucroseconcentration of (8%; 10%; 12%) on the probiotic whey drink. Probiotic starter cultures used are Lactobacillusacidophillus and Bifidobacterium longum IFO ATCC 13951 15 708 with ratio of 1: 1. Analysis was performedon viscosity, lactic acid levels, pH, antioxidant activity, total lactic acid bacteria and sensory characteristics.The results showed that the selected formula based on hedonic test is probiotic whey drink with 36-hourincubation time and 12% sucrose concentration. Probiotic whey drink has characteristics namely viscosity 6.578cP, 0.453% lactic acid levels, pH 4.36, the antioxidant activity of 19.409%, and total lactic acid bacteria 7.4 x109 cells / ml.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77631718","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 : 2018-08-31DOI: 10.20961/JTHP.V11I2.29054
Laras Rianingsih, Ulfa Amalia, Ima Wijayanti, S. Suharto
Rawa pening is a water area located in the Banyubiru area of Semarang Regency. Aside from being usedas a place for fish farming, the area around Rawa Pening is used as a tourist spot for example “Bukit Cinta”.Around the location it will be easy to find entrepreneurs who provide souvenirs typical of these tourist locations.The typical Bukit Cinta souvenirs is a variety of chips, including fish chips. There are 2 fish chips in Bukit Cinta,small size chips and large size chips. The problem was the shelf life of large size chips is short because theycannot be spinered so that the oil content is still high and than pronoun to oxidation. Low speed spiner tools canbe a solution to overcome existing problems. The results of the spinner machine application are obtained lowermoisture content and lipid content than products without being spinnered. Moisture content after the spinningprocess using spiner machine, the wader chips was 3.25% and tilapia chips were 3.97%. While the wader chipslipid content was 31.16% (bk) and tilapia chips 3.97% (db).
{"title":"APLIKASI MESIN SPINNER BERKECEPATAN RENDAH UNTUK MENURUNKAN KADAR AIR DAN MINYAK KERIPIK IKAN UKURAN BESAR DI UKM BERKAH","authors":"Laras Rianingsih, Ulfa Amalia, Ima Wijayanti, S. Suharto","doi":"10.20961/JTHP.V11I2.29054","DOIUrl":"https://doi.org/10.20961/JTHP.V11I2.29054","url":null,"abstract":"Rawa pening is a water area located in the Banyubiru area of Semarang Regency. Aside from being usedas a place for fish farming, the area around Rawa Pening is used as a tourist spot for example “Bukit Cinta”.Around the location it will be easy to find entrepreneurs who provide souvenirs typical of these tourist locations.The typical Bukit Cinta souvenirs is a variety of chips, including fish chips. There are 2 fish chips in Bukit Cinta,small size chips and large size chips. The problem was the shelf life of large size chips is short because theycannot be spinered so that the oil content is still high and than pronoun to oxidation. Low speed spiner tools canbe a solution to overcome existing problems. The results of the spinner machine application are obtained lowermoisture content and lipid content than products without being spinnered. Moisture content after the spinningprocess using spiner machine, the wader chips was 3.25% and tilapia chips were 3.97%. While the wader chipslipid content was 31.16% (bk) and tilapia chips 3.97% (db).","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88082654","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 : 2018-08-31DOI: 10.20961/JTHP.V11I2.29062
Fadlilah Arrosyid, B. Yudhistira, Windi Atmaka
Diversification of food products one of which can be applied to snacks.. One type of snack that is quitesuccessful in the market is the chips. To improve the value of the nutritive value of these chips is by makingsimulation chips. Based on protein content of milkfish and mung beans are high then used as raw material forthe manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung beansflour based on characteristics of chemical, physical, and sensory. Experimental design using in this researchwas Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung beanflour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically byusing one way ANOVA method, if there was a difference, it was followed with significance test using Duncan’sMultiple Range Test (DMRT) at significance level of α = 0,05.Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat +80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is moisture content 3,53% wb;ash content 3,44% db, fat content 25,78% db; protein content 18,84% db; carbohydrate content 51,93% db;FFA content of 0.45% db; crude fiber content 5,57% db; and total calories 527.17 kcal / 100gram. Result ofphysical analysis of simulation chips on F3 that is hardness 7,95 N and wholeness 92,97%. While on the sensoryanalysis the highest F3 value on parameters of color, texture, and overall.
食品产品多样化其中之一可应用于零食…有一种小吃在市场上很成功，那就是薯条。提高这些芯片的营养价值是通过制作模拟芯片来实现的。由于遮目鱼和绿豆的蛋白质含量较高，因此用作制作模拟薯片的原料。本研究旨在根据遮目鱼和绿豆粉的化学、物理和感官特性，确定最佳的模拟效果。本试验采用完全随机设计(CRD)，以遮目鱼与绿豆粉的比例变化为单因素。根据所得的化学、物理和感官分析结果，采用单因素方差分析方法进行统计学分析，如有差异，则采用Duncan 'sMultiple Range test (DMRT)进行显著性检验，显著性水平为α = 0.05。研究结果表明，F3(20%遮目鱼粉+80%绿豆粉)的配方效果最佳。模拟芯片在F3处的化学分析结果为:水分含量3.53% wb，灰分含量3.44% db，脂肪含量25.78% db;蛋白质含量18.84% db;碳水化合物含量51、93% db，游离脂肪酸含量0.45% db;粗纤维含量5.57% db;总热量为527.17千卡/ 100克。F3仿真芯片的物理分析结果为硬度为7.95 N，完整性为92.97%。而在感官分析中，颜色、纹理和整体参数的F3值最高。
{"title":"KAJIAN KARAKTERISTIK KIMIA, FISIK, DAN SENSORIS KERIPIK SIMULASI BERBAHAN DASAR IKAN BANDENG (Chanos chanos) DAN TEPUNG KACANG HIJAU (Vigna radiata L.) SEBAGAI MAKANAN RINGAN SUMBER PROTEIN","authors":"Fadlilah Arrosyid, B. Yudhistira, Windi Atmaka","doi":"10.20961/JTHP.V11I2.29062","DOIUrl":"https://doi.org/10.20961/JTHP.V11I2.29062","url":null,"abstract":"Diversification of food products one of which can be applied to snacks.. One type of snack that is quitesuccessful in the market is the chips. To improve the value of the nutritive value of these chips is by makingsimulation chips. Based on protein content of milkfish and mung beans are high then used as raw material forthe manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung beansflour based on characteristics of chemical, physical, and sensory. Experimental design using in this researchwas Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung beanflour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically byusing one way ANOVA method, if there was a difference, it was followed with significance test using Duncan’sMultiple Range Test (DMRT) at significance level of α = 0,05.Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat +80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is moisture content 3,53% wb;ash content 3,44% db, fat content 25,78% db; protein content 18,84% db; carbohydrate content 51,93% db;FFA content of 0.45% db; crude fiber content 5,57% db; and total calories 527.17 kcal / 100gram. Result ofphysical analysis of simulation chips on F3 that is hardness 7,95 N and wholeness 92,97%. While on the sensoryanalysis the highest F3 value on parameters of color, texture, and overall.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87733261","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}
Softbone milkfish is a fishery product that easily damaged during storage. One of the efforts to inhibit thedamage of softbone milkfish was using vacuum packaging. The purpose of this study was to determine thechanges quality of softbone milkfish which were vacuum packed during storage at room temperature. Freshmilkfish was heating with high pressure by using a pressure cooker. Softbone milkfish was then stored at roomtemperature for six days. Analysis was carried out every three days for the parameters of free fatty acids, TVBN,and organoleptics. The results showed that the number of free fatty acids and TVBN increased during storage.Free fatty acids and TVBN of softbone milkfish with vacuum packaging after sixth days of storage were 2.95%and 15.95 mgN/100g, respectively. This value was lower than the non-vacuum softbone milkfish. Based onorganoleptic analysis, softbone milkfish with vacuum packaging was still suitable for consumption until the thirdday of storage. This showed that vacuum packaging can extend the shelf life of softbone milkfish.
{"title":"PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS BANDENG PRESTO SELAMA PENYIMPANAN","authors":"Lukita Purnamayati, Ima Wijayanti, Apri Dwi Anggo, Ulfa Amalia, Sumardianto Sumardianto","doi":"10.20961/jthp.v11i2.29052","DOIUrl":"https://doi.org/10.20961/jthp.v11i2.29052","url":null,"abstract":"Softbone milkfish is a fishery product that easily damaged during storage. One of the efforts to inhibit thedamage of softbone milkfish was using vacuum packaging. The purpose of this study was to determine thechanges quality of softbone milkfish which were vacuum packed during storage at room temperature. Freshmilkfish was heating with high pressure by using a pressure cooker. Softbone milkfish was then stored at roomtemperature for six days. Analysis was carried out every three days for the parameters of free fatty acids, TVBN,and organoleptics. The results showed that the number of free fatty acids and TVBN increased during storage.Free fatty acids and TVBN of softbone milkfish with vacuum packaging after sixth days of storage were 2.95%and 15.95 mgN/100g, respectively. This value was lower than the non-vacuum softbone milkfish. Based onorganoleptic analysis, softbone milkfish with vacuum packaging was still suitable for consumption until the thirdday of storage. This showed that vacuum packaging can extend the shelf life of softbone milkfish.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76078870","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 : 2017-12-30DOI: 10.20961/JTHP.V11I2.40086
Natalia Datik Sulistiani, Choirul Anam, Bara Yudhistira
Produk effervescent disukai konsumen karena memiliki keuntungan yaitu praktis, mudah dilarutkan dan mempunyai sensasi menyegarkan ketika diminum. Dalam pembuatannya, bahan pengisi juga menentukan karakteristik tablet yang dihasilkan. Bahan utama yang bisa digunakan dalam pembuatan effervescent yaitu labu siam dan ekstrak secang. Labu siam maupun secang mempunyai senyawa antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh bahan pengisi yaitu laktosa-manitol terhadap sifat kimia, fisik granul, fisik tablet serta sensoris effervescent labu siam dan ekstrak secang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penggunaan laktosa-manitol sebagai bahan pengisi dengan variasi konsentrasi laktosa-manitol sebesar 100:0%, 80:20%; 50:50%; 20:80% dan 0:100%. Data yang diperoleh dianalisis statistik dengan metode One Way Analysis of Varians (ANOVA). Apabila menunjukkan hasil yang siginifikan, maka dilakukan pengujian lanjutnya dengan menggunakan analisis Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi α=0,05. Hasil menunjukan penggunaan laktosa-manitol sebagai bahan pengisi berpengaruh terhadap porositas, kompresibilitas, kecepatan alir, sudut diam granul, kekerasan, kerapuhan, waktu larut tablet, warna dan kenampakan tablet serta rasa dan overall minuman effervescent, namun tidak berpengaruh secara signifikan terhadap kadar air, pH, aktivitas antioksidan, kenampakan dan aroma minuman effervescent. Formulasi terpilih berdasarkan uji pembobotan yaitu effervescent labu siam dan ekstrak secang dengan pengisi laktosa 20% : manitol 80% dimana memiliki aktivitas antioksidan sebesar 3,385% dan waktu larut tablet 1,779 menit.
{"title":"KARAKTERISTIK TABLET EFFERVESCENT LABU SIAM (Sechium edule Sw.) DAN EKSTRAK SECANG (Caesalpinia sappan L.) DENGAN FILLER LAKTOSA-MANITOL","authors":"Natalia Datik Sulistiani, Choirul Anam, Bara Yudhistira","doi":"10.20961/JTHP.V11I2.40086","DOIUrl":"https://doi.org/10.20961/JTHP.V11I2.40086","url":null,"abstract":"Produk effervescent disukai konsumen karena memiliki keuntungan yaitu praktis, mudah dilarutkan dan mempunyai sensasi menyegarkan ketika diminum. Dalam pembuatannya, bahan pengisi juga menentukan karakteristik tablet yang dihasilkan. Bahan utama yang bisa digunakan dalam pembuatan effervescent yaitu labu siam dan ekstrak secang. Labu siam maupun secang mempunyai senyawa antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh bahan pengisi yaitu laktosa-manitol terhadap sifat kimia, fisik granul, fisik tablet serta sensoris effervescent labu siam dan ekstrak secang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penggunaan laktosa-manitol sebagai bahan pengisi dengan variasi konsentrasi laktosa-manitol sebesar 100:0%, 80:20%; 50:50%; 20:80% dan 0:100%. Data yang diperoleh dianalisis statistik dengan metode One Way Analysis of Varians (ANOVA). Apabila menunjukkan hasil yang siginifikan, maka dilakukan pengujian lanjutnya dengan menggunakan analisis Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi α=0,05. Hasil menunjukan penggunaan laktosa-manitol sebagai bahan pengisi berpengaruh terhadap porositas, kompresibilitas, kecepatan alir, sudut diam granul, kekerasan, kerapuhan, waktu larut tablet, warna dan kenampakan tablet serta rasa dan overall minuman effervescent, namun tidak berpengaruh secara signifikan terhadap kadar air, pH, aktivitas antioksidan, kenampakan dan aroma minuman effervescent. Formulasi terpilih berdasarkan uji pembobotan yaitu effervescent labu siam dan ekstrak secang dengan pengisi laktosa 20% : manitol 80% dimana memiliki aktivitas antioksidan sebesar 3,385% dan waktu larut tablet 1,779 menit.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"125 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76664150","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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