Pub Date : 2021-12-22DOI: 10.23960/jtihp.v27i1.12-23
S. Mustaniroh, N. Prabaningtias
Deny Tempe Chips is one of the leading MSME chips products in Malang City. The tighter business competition encourages MSMEs to increase their competitive advantage through increasing production quality and minimizing production defects. The purpose of the study was to identify and analyze the factors causing defects in the production of tempeh chips. The research uses the six sigma DMAIC (define, measure, improve, analyze, control) method with fuzzy FMEA integration. The results showed that highest defect percentage as the main priority for improving the production process (CTQ) was oily tempe chips (82.04%). The processing capability of frying tempeh chips has a final yield value of 64.87%. The frying process sigma value of 1.88 was very uncompetitive level and required process improvement. The sources of the problems in the frying process were human factors, methods, and production facilities. The value of FRPN as the highest risk priority for tempe chips product defects was the limited number of skilled workers in the frying process that affected the number of defects in tempeh products. The corrective action strategy proposed was human resource planning to meet the needs of the SME workforce, including the provision of training, scheduling production supervision, and adding skilled workers in the production process.Keywords: product defects, Deny tempe chips, six sigma DMAIC method, quality control.
{"title":"Analisis pengendalian kualitas produk keripik tempe Deny menggunakan pendekatan six sigma DMAIC terintegrasi fuzzy FMEA [Analysis of the quality control of Deny's tempe chips using a six sigma DMAIC-integrated fuzzy FMEA approach]","authors":"S. Mustaniroh, N. Prabaningtias","doi":"10.23960/jtihp.v27i1.12-23","DOIUrl":"https://doi.org/10.23960/jtihp.v27i1.12-23","url":null,"abstract":"Deny Tempe Chips is one of the leading MSME chips products in Malang City. The tighter business competition encourages MSMEs to increase their competitive advantage through increasing production quality and minimizing production defects. The purpose of the study was to identify and analyze the factors causing defects in the production of tempeh chips. The research uses the six sigma DMAIC (define, measure, improve, analyze, control) method with fuzzy FMEA integration. The results showed that highest defect percentage as the main priority for improving the production process (CTQ) was oily tempe chips (82.04%). The processing capability of frying tempeh chips has a final yield value of 64.87%. The frying process sigma value of 1.88 was very uncompetitive level and required process improvement. The sources of the problems in the frying process were human factors, methods, and production facilities. The value of FRPN as the highest risk priority for tempe chips product defects was the limited number of skilled workers in the frying process that affected the number of defects in tempeh products. The corrective action strategy proposed was human resource planning to meet the needs of the SME workforce, including the provision of training, scheduling production supervision, and adding skilled workers in the production process.Keywords: product defects, Deny tempe chips, six sigma DMAIC method, quality control.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"197 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79578835","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}
Adlay (Coix lacryma-jobi L.) is a potential source of starch but has not been utilized optimally. Native adlay starch has several weaknesses such as functional properties of low swelling volume and solubility, prone to retrogradation, and low stability. Physical modification of ultrasonication and chemical modification by oxidation using ozone can be an alternative to improve the functional properties of adlay starch through the formation of porous starch. The aim of this research was to produce porous adlay starch by ultrasonication and ozonation. The study consisted of several different treatments on hanjeli starch (ozonation starch, ultrasonication of 15 minutes, ultrasonication of 30 minutes, combined ultrasonication of 15 minutes and 30 minutes with ozonation). The results showed the appearance of pores on the surface of the granules of modified adlay starch with the best results being modified combination of ultrasonication 30 minutes and ozonation, which resulted in a decrease in swelling volume from 18.13 ± 3.98 mL/g to 15.71 ± 0.35 mL/g, an increase in solubility from 6.76 ± 0.62% to 9.59 ± 0.44%, and a decrease in water absorption capacity from 1.25 ± 0.02 g/g to 1.13 ± 0.02 g/ g. Modification of adlay starch by ultrasonication, ozonation, and their combination effectively produced porous starch granules, but did not cause the formation of new functional groups in starch.
薏苡米(Coix lacryma-jobi L.)是一种潜在的淀粉来源，但尚未得到充分利用。天然延迟淀粉具有溶胀体积小、溶解度低、易降解、稳定性低等功能特性。超声波物理改性和臭氧氧化化学改性可以通过形成多孔淀粉来改善延迟淀粉的功能特性。本研究的目的是利用超声波和臭氧氧化法制备多孔延迟淀粉。采用臭氧化、超声处理15分钟、超声处理30分钟、超声处理15分钟、超声处理30分钟和臭氧化联合处理30分钟等不同处理方法对韩除力淀粉进行了研究。结果显示的外观毛孔表面的颗粒adlay变性淀粉的最好的结果是修改后的30分钟声波降解法和臭氧化,导致膨胀体积减少从18.13±3.98 mL / g 15.71±0.35 mL / g,溶解度的增加从6.76±0.62%至9.59±0.44%,和减少水吸收能力从1.25±0.02 g / g 1.13±0.02 g / g。修改adlay淀粉通过声波降解法,臭氧化,它们的结合有效地产生了多孔淀粉颗粒，但没有在淀粉中形成新的官能团。
{"title":"MODIFIKASI PATI HANJELI (Coix lacryma-jobi L.) BERPORI MELALUI ULTRASONIKASI DAN OZONASI","authors":"Edy Subroto, Rossi Indiarto, Endah Wulandari, Astri Puji Astari","doi":"10.20961/jthp.v14i2.54338","DOIUrl":"https://doi.org/10.20961/jthp.v14i2.54338","url":null,"abstract":"Adlay (Coix lacryma-jobi L.) is a potential source of starch but has not been utilized optimally. Native adlay starch has several weaknesses such as functional properties of low swelling volume and solubility, prone to retrogradation, and low stability. Physical modification of ultrasonication and chemical modification by oxidation using ozone can be an alternative to improve the functional properties of adlay starch through the formation of porous starch. The aim of this research was to produce porous adlay starch by ultrasonication and ozonation. The study consisted of several different treatments on hanjeli starch (ozonation starch, ultrasonication of 15 minutes, ultrasonication of 30 minutes, combined ultrasonication of 15 minutes and 30 minutes with ozonation). The results showed the appearance of pores on the surface of the granules of modified adlay starch with the best results being modified combination of ultrasonication 30 minutes and ozonation, which resulted in a decrease in swelling volume from 18.13 ± 3.98 mL/g to 15.71 ± 0.35 mL/g, an increase in solubility from 6.76 ± 0.62% to 9.59 ± 0.44%, and a decrease in water absorption capacity from 1.25 ± 0.02 g/g to 1.13 ± 0.02 g/ g. Modification of adlay starch by ultrasonication, ozonation, and their combination effectively produced porous starch granules, but did not cause the formation of new functional groups in starch.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74707762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-04DOI: 10.20961/jthp.v14i2.52354
I. Fitriana, N. Ratnaningsih, Badraningsih Lastariwati
Gude beans (Cajanus cajan) (L.) Millsp) or also called pigeon peas are a type of black legume that can be found in India, Asia and Africa. Pigeon peas are a source of protein, fiber, vitamins, and minerals, including potassium, but the utilization of pigeon peas for food, especially in the bakery, is still limited. This study aimed to determine the nutritional content of pigeon pea streussel bread through laboratory tests (proximate test and potassium content test) and public acceptance through panelists' preference test. This study used a R&D (Research and Development) with a 4D model (Define, Design, Development and Disseminate). Public acceptance was conducted by 100 general public using a preference test form. Data analysis used descriptive statistics and paired sample t-test. The preference test of gude streussel bread showed 4.09 (preferred). Nutritional content of pigeon pea streussel bread per 100 grams consisted of 51.3 grams of carbohydrates, 7.64 grams of protein, 10.36 grams of fat, 310.53 kcal of energy, and 188.79 mg of potassium. This research show that pigeon pea streussel bread can be consumed as a healthy bread for people with hypertension.
{"title":"KANDUNGAN GIZI DAN DAYA TERIMA ROTI STREUSSEL KACANG GUDE (Cajanus Cajan) YANG KAYA KALIUM UNTUK PENDERITA HIPERTENSI","authors":"I. Fitriana, N. Ratnaningsih, Badraningsih Lastariwati","doi":"10.20961/jthp.v14i2.52354","DOIUrl":"https://doi.org/10.20961/jthp.v14i2.52354","url":null,"abstract":"Gude beans (Cajanus cajan) (L.) Millsp) or also called pigeon peas are a type of black legume that can be found in India, Asia and Africa. Pigeon peas are a source of protein, fiber, vitamins, and minerals, including potassium, but the utilization of pigeon peas for food, especially in the bakery, is still limited. This study aimed to determine the nutritional content of pigeon pea streussel bread through laboratory tests (proximate test and potassium content test) and public acceptance through panelists' preference test. This study used a R&D (Research and Development) with a 4D model (Define, Design, Development and Disseminate). Public acceptance was conducted by 100 general public using a preference test form. Data analysis used descriptive statistics and paired sample t-test. The preference test of gude streussel bread showed 4.09 (preferred). Nutritional content of pigeon pea streussel bread per 100 grams consisted of 51.3 grams of carbohydrates, 7.64 grams of protein, 10.36 grams of fat, 310.53 kcal of energy, and 188.79 mg of potassium. This research show that pigeon pea streussel bread can be consumed as a healthy bread for people with hypertension.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87080259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-04DOI: 10.20961/jthp.v14i2.51984
A. Setiyoko, Fety Andrianing Yuliani
This study aimed to find out the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on physical and chemical characteristics of the produced suweg starch. A factorial completely randomized design (CRD) was used in this study. The study was conducted using 2 treatment factors, namely the addition of Sodium Tripolyphosphate (STPP) concentrations in 1% and 2% level and stirring time for 30 minutes and 60 minutes. The research method use 2 factorial Randomized Block Design (RBD). The data obtained was performed by ANOVA statistical tests and if the result significantly different it would be followed by the Duncan Multiple Range Test at a 5% confidence level. The results showed the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on the physical and chemical characteristics of the resulting suweg starch compared to the control suweg starch in the form of an increase in the value of brightness, amylopectin content and solubility, while the value of redness (a*), yellowness (b*), water content, amylose content, and swelling power decreased
{"title":"PENGARUH LAMA PENGADUKAN DAN KONSENTRASI STPP TERHADAP KARAKTERISTIK PATI SUWEG (Amorphophallus campanulatus) TERMODIFIKASI IKATAN SILANG","authors":"A. Setiyoko, Fety Andrianing Yuliani","doi":"10.20961/jthp.v14i2.51984","DOIUrl":"https://doi.org/10.20961/jthp.v14i2.51984","url":null,"abstract":"This study aimed to find out the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on physical and chemical characteristics of the produced suweg starch. A factorial completely randomized design (CRD) was used in this study. The study was conducted using 2 treatment factors, namely the addition of Sodium Tripolyphosphate (STPP) concentrations in 1% and 2% level and stirring time for 30 minutes and 60 minutes. The research method use 2 factorial Randomized Block Design (RBD). The data obtained was performed by ANOVA statistical tests and if the result significantly different it would be followed by the Duncan Multiple Range Test at a 5% confidence level. The results showed the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on the physical and chemical characteristics of the resulting suweg starch compared to the control suweg starch in the form of an increase in the value of brightness, amylopectin content and solubility, while the value of redness (a*), yellowness (b*), water content, amylose content, and swelling power decreased","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83653401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-29DOI: 10.23960/jtihp.v26i2.115-122
Devi Safrina, Putri Lestari
Mentha x piperita L. simplicial may undergo deterioration during storage, therefore it is very important to determine its shelf life. The determination of shelf life was done using Extend Storage Studies (ESS) method. This study was aimed to determine the shelf life and the effect of storage time on organoleptic simplicia M. x piperita. The sample used was simplicia that has been stored for 0, 15, 22, 30, 32, and 44 mounth in the simplicia storage warehouse with some long storage, and then the samples were subjected for moisture content analysis and organoleptic evaluation. The results showed that the shelf life of M. x piperita simplisia determined using the method of a water content parameter approach was 27 months. After 27 months of storage, although the aroma still can be preserve, there wa a decrease in the taste and the color of simplisia. In addition, there was increase in water content.
{"title":"Pendugaan umur simpan metode extend storage studies dan pengaruh lama penyimpanan terhadap organoleptik simplisia Mentha x piperita L","authors":"Devi Safrina, Putri Lestari","doi":"10.23960/jtihp.v26i2.115-122","DOIUrl":"https://doi.org/10.23960/jtihp.v26i2.115-122","url":null,"abstract":"Mentha x piperita L. simplicial may undergo deterioration during storage, therefore it is very important to determine its shelf life. The determination of shelf life was done using Extend Storage Studies (ESS) method. This study was aimed to determine the shelf life and the effect of storage time on organoleptic simplicia M. x piperita. The sample used was simplicia that has been stored for 0, 15, 22, 30, 32, and 44 mounth in the simplicia storage warehouse with some long storage, and then the samples were subjected for moisture content analysis and organoleptic evaluation. The results showed that the shelf life of M. x piperita simplisia determined using the method of a water content parameter approach was 27 months. After 27 months of storage, although the aroma still can be preserve, there wa a decrease in the taste and the color of simplisia. In addition, there was increase in water content.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44178869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-19DOI: 10.23960/jtihp.v26i2.109-114
N. Yuliana, I. Indrawan, Chandra Utami Wirawati, S. Sumardi
The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesian National Standard SNI 31411 (2011) regulation. Twelve fresh milk samples from four different districts (Tanggamus, Metro, Gisting, and Pesawaran) were evaluated by estimation of total protein and fat, pH, alcohol test, total plate count, antibiotic residues, and sensory. The result of the study revealed that the samples had protein and fat ranged from 2.44 to 3.90 %, and from 3.48 to 4.73% (wet basis) respectively. The fresh milks had normal sensory and pH, negative of alcohol test, and free from antibiotic residues. Total microbes were detected in log 5-6 CFU/ml. Majority of the samples screened met the Indonesian National Standard and could be used as a raw material for cheese making. Keywords: cheese, fresh milk quality, Lampung province, SNI 31411,
{"title":"Evaluasi mutu susu segar dari peternak berbeda di provinsi Lampung sebagai bahan baku keju","authors":"N. Yuliana, I. Indrawan, Chandra Utami Wirawati, S. Sumardi","doi":"10.23960/jtihp.v26i2.109-114","DOIUrl":"https://doi.org/10.23960/jtihp.v26i2.109-114","url":null,"abstract":"The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesian National Standard SNI 31411 (2011) regulation. Twelve fresh milk samples from four different districts (Tanggamus, Metro, Gisting, and Pesawaran) were evaluated by estimation of total protein and fat, pH, alcohol test, total plate count, antibiotic residues, and sensory. The result of the study revealed that the samples had protein and fat ranged from 2.44 to 3.90 %, and from 3.48 to 4.73% (wet basis) respectively. The fresh milks had normal sensory and pH, negative of alcohol test, and free from antibiotic residues. Total microbes were detected in log 5-6 CFU/ml. Majority of the samples screened met the Indonesian National Standard and could be used as a raw material for cheese making. Keywords: cheese, fresh milk quality, Lampung province, SNI 31411,","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45391594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-12DOI: 10.23960/jtihp.v26i2.99-108
Febilian Adiwinata, S. Suprihatin, Mulyorini Rahayuningsih
Coffee is one of Indonesia's leading commodity that has the potential to be developed for agro-industry. High coffee production has encouraged the establishment of a small and medium coffee industry. The purpose of this study is to analyze possible strategies for implementing cleaner production and evaluate the impact on the environment using Life Cycle Assessment (LCA) method with a gate to gate scope. The stages of cleaner production research used quick scan techniques, source identification, cause evaluation and option generation implementation. LCA research stages with the determination of the objectives and scope of research, inventory analysis, environmental impact assessment and implementation of improvements. Greenhouse gases (GHG) emission was assessed as an environmental impact parameter. The results showed the alternative potential for cleaner production that was applied the manufacture of drying domes (Payback Period/PBP) 3.18 months with an investment ofRp. 2,285,000), procurement of generator machines (PBP 1.16 months with an investment of Rp. 5,860,000), making air circulation in roasting room (PBP 0.07 months with an investment of Rp. 1,268,000), making of solid waste composting reactor (PBP 2.18 months with an investment of Rp. 3,440,000) and addition packing equipment (PBP 0.45 month with an investment of Rp. 3.057 .000). The results of the LCA analysis show that 1,000 Kg of dry-processed coffee requires energy of 869.92 MJ and produces GHG emissions of 95.58 Kg CO₂eq / ton coffee fruits or 0.42Kg CO₂eq / Kg coffee powder equal to 2.389Kg CO₂eq/month and 28.674Kg CO₂eq/year.Key words : environmental impact assessment, life cycle assessment, small coffee industries
{"title":"Penerapan produksi bersih dan penilaian daur hidup industri kecil menengah pengolahan kopi CV. Gunung Betung","authors":"Febilian Adiwinata, S. Suprihatin, Mulyorini Rahayuningsih","doi":"10.23960/jtihp.v26i2.99-108","DOIUrl":"https://doi.org/10.23960/jtihp.v26i2.99-108","url":null,"abstract":"Coffee is one of Indonesia's leading commodity that has the potential to be developed for agro-industry. High coffee production has encouraged the establishment of a small and medium coffee industry. The purpose of this study is to analyze possible strategies for implementing cleaner production and evaluate the impact on the environment using Life Cycle Assessment (LCA) method with a gate to gate scope. The stages of cleaner production research used quick scan techniques, source identification, cause evaluation and option generation implementation. LCA research stages with the determination of the objectives and scope of research, inventory analysis, environmental impact assessment and implementation of improvements. Greenhouse gases (GHG) emission was assessed as an environmental impact parameter. The results showed the alternative potential for cleaner production that was applied the manufacture of drying domes (Payback Period/PBP) 3.18 months with an investment ofRp. 2,285,000), procurement of generator machines (PBP 1.16 months with an investment of Rp. 5,860,000), making air circulation in roasting room (PBP 0.07 months with an investment of Rp. 1,268,000), making of solid waste composting reactor (PBP 2.18 months with an investment of Rp. 3,440,000) and addition packing equipment (PBP 0.45 month with an investment of Rp. 3.057 .000). The results of the LCA analysis show that 1,000 Kg of dry-processed coffee requires energy of 869.92 MJ and produces GHG emissions of 95.58 Kg CO₂eq / ton coffee fruits or 0.42Kg CO₂eq / Kg coffee powder equal to 2.389Kg CO₂eq/month and 28.674Kg CO₂eq/year.Key words : environmental impact assessment, life cycle assessment, small coffee industries","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42318060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-05DOI: 10.23960/JTIHP.V26I2.72-82
Diding Suhandy, Meinilwita Yulia, Kusumiyati Kusumiyati, Siti Suharyatun, S. Waluyo
One form of honey adulteration is label adulteration for some premium honey such as uniflora honey from the honeybee species Trigona sp. One of the analytical methods that are currently developing and have the potential to perform the classification of premium honey in Indonesia is the UV spectroscopy method. In this study, an investigation was carried out on the effect of dilution on the performance of UV spectroscopy in the process of classifying Indonesian honey with different honeybees. A total of 4 types of honey samples with 10 samples each were used in this study. The honey sample was then diluted using distilled water. Each type of honey was given two dilution treatments, namely 1:20 (volume: volume) dilution of 5 samples and 1:40 (volume: volume) dilution of 5 samples. Spectral data were taken using a UV-visible spectrometer with a wavelength of 190-1100 nm (Genesys™ 10S UV-Vis, Thermo Scientific, USA) using the transmittance mode. The results of spectra analysis generally show that the sample with a 1:20 dilution has a higher absorbance intensity for both the original and modified spectra. The PCA results for each dilution showed that the honey samples could be separated into four different clusters for both 1:20 and 1:40 dilutions. The results of PCA analysis using all samples showed that the honey samples were classified into eight different clusters showing a significant effect of differences in honey sample dilution on the classification process of honey samples based on differences in the types of honeybees.
{"title":"Investigasi pengaruh pengenceran sampel madu pada proses klasifikasi madu menggunakan uv spectroscopy dan kemometrika","authors":"Diding Suhandy, Meinilwita Yulia, Kusumiyati Kusumiyati, Siti Suharyatun, S. Waluyo","doi":"10.23960/JTIHP.V26I2.72-82","DOIUrl":"https://doi.org/10.23960/JTIHP.V26I2.72-82","url":null,"abstract":"One form of honey adulteration is label adulteration for some premium honey such as uniflora honey from the honeybee species Trigona sp. One of the analytical methods that are currently developing and have the potential to perform the classification of premium honey in Indonesia is the UV spectroscopy method. In this study, an investigation was carried out on the effect of dilution on the performance of UV spectroscopy in the process of classifying Indonesian honey with different honeybees. A total of 4 types of honey samples with 10 samples each were used in this study. The honey sample was then diluted using distilled water. Each type of honey was given two dilution treatments, namely 1:20 (volume: volume) dilution of 5 samples and 1:40 (volume: volume) dilution of 5 samples. Spectral data were taken using a UV-visible spectrometer with a wavelength of 190-1100 nm (Genesys™ 10S UV-Vis, Thermo Scientific, USA) using the transmittance mode. The results of spectra analysis generally show that the sample with a 1:20 dilution has a higher absorbance intensity for both the original and modified spectra. The PCA results for each dilution showed that the honey samples could be separated into four different clusters for both 1:20 and 1:40 dilutions. The results of PCA analysis using all samples showed that the honey samples were classified into eight different clusters showing a significant effect of differences in honey sample dilution on the classification process of honey samples based on differences in the types of honeybees.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49412674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-24DOI: 10.23960/JTIHP.V26I2.83-93
Sefanadia Putri, Usdeka Muliani
Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely randomized block design with four replications. The treatment consisted of 6 types of sweet potato, namely control (purple sweet potato without treatment), orange sweet potato, purple sweet potato, honey-sweet potato, red sweet potato, and purple white sweet potato). The results showed that there were significant differences in dietary fiber, levels of resistant starch, digestibility of starch, nutritional content, and antioxidant activity amongst various types of modified sweet potato flour. The best modified sweet potato flour was found in modified red sweet potato flour which contained 44.64% dietary fiber, 19.75% resistant starch, 13.50% starch digestibility, 66.32% antioxidant activity, with comparable nutritional content.
{"title":"Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation","authors":"Sefanadia Putri, Usdeka Muliani","doi":"10.23960/JTIHP.V26I2.83-93","DOIUrl":"https://doi.org/10.23960/JTIHP.V26I2.83-93","url":null,"abstract":"Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely randomized block design with four replications. The treatment consisted of 6 types of sweet potato, namely control (purple sweet potato without treatment), orange sweet potato, purple sweet potato, honey-sweet potato, red sweet potato, and purple white sweet potato). The results showed that there were significant differences in dietary fiber, levels of resistant starch, digestibility of starch, nutritional content, and antioxidant activity amongst various types of modified sweet potato flour. The best modified sweet potato flour was found in modified red sweet potato flour which contained 44.64% dietary fiber, 19.75% resistant starch, 13.50% starch digestibility, 66.32% antioxidant activity, with comparable nutritional content. ","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68779008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-24DOI: 10.23960/JTIHP.V26I2.65-71
Mardiah Mardiah, Noli Novidahlia, Ma’rifat Khoirunnisa, H. Hanafi, A. Aminullah
The Roselle petals contain anthocyanin pigment which functions as an antioxidant and a natural food colorant. The objective of this research was to study the effect of three enzymes: pectinase, cellulase, and glucoamylase, on the quality of the extract of the Roselle petals. The fresh and dried Roselle petals were extracted using distilled water in a ratio of 1:4 and divided into five parts, in which each part was added by pectinase (P) of 1000ppm; pectinase and cellulase (PC) of 500:500ppm; pectinase and glucoamylase (PG) of 500:500ppm; and pectinase, cellulase and glucoamylase (PCG) of 333:333:333ppm, and without enzyme (TE) as a control. Furthermore, 1% of citric acid was added to all treatments. Determination of the chosen treatment used was based on residue extract, anthocyanin analysis, and the pH value. The results showed that fresh Rosella extract with PC has a yield value of 7.60% and it was not significantly different from the extract with PCG which yielded 7.37%. Dried Rosella extract with PCG had the highest yield of 22.10% compared to the control (without enzyme) of 12.96%. However, the PCG addition generated a sticky product. Both fresh and dried Roselle extracts with PC contained the highest anthocyanin content of 156.64±1.30mgL-1 and 35.09±0.04 mgL-1, respectively. The pH values of fresh and dried Roselle extracts were 2.65 and 2.24, respectively. This research showed that the treatment of fresh and dried Roselle petals with the addition of P, PC, or PCG increased the extraction yield value. Additionally, these enzymes could also increase the anthocyanin content of the extracts.
{"title":"A synergistic of pectinase, cellulase, and glucoamylase on anthocyanin content and extraction yield of roselle petals (Hibiscus sabdariffa L.)","authors":"Mardiah Mardiah, Noli Novidahlia, Ma’rifat Khoirunnisa, H. Hanafi, A. Aminullah","doi":"10.23960/JTIHP.V26I2.65-71","DOIUrl":"https://doi.org/10.23960/JTIHP.V26I2.65-71","url":null,"abstract":"The Roselle petals contain anthocyanin pigment which functions as an antioxidant and a natural food colorant. The objective of this research was to study the effect of three enzymes: pectinase, cellulase, and glucoamylase, on the quality of the extract of the Roselle petals. The fresh and dried Roselle petals were extracted using distilled water in a ratio of 1:4 and divided into five parts, in which each part was added by pectinase (P) of 1000ppm; pectinase and cellulase (PC) of 500:500ppm; pectinase and glucoamylase (PG) of 500:500ppm; and pectinase, cellulase and glucoamylase (PCG) of 333:333:333ppm, and without enzyme (TE) as a control. Furthermore, 1% of citric acid was added to all treatments. Determination of the chosen treatment used was based on residue extract, anthocyanin analysis, and the pH value. The results showed that fresh Rosella extract with PC has a yield value of 7.60% and it was not significantly different from the extract with PCG which yielded 7.37%. Dried Rosella extract with PCG had the highest yield of 22.10% compared to the control (without enzyme) of 12.96%. However, the PCG addition generated a sticky product. Both fresh and dried Roselle extracts with PC contained the highest anthocyanin content of 156.64±1.30mgL-1 and 35.09±0.04 mgL-1, respectively. The pH values of fresh and dried Roselle extracts were 2.65 and 2.24, respectively. This research showed that the treatment of fresh and dried Roselle petals with the addition of P, PC, or PCG increased the extraction yield value. Additionally, these enzymes could also increase the anthocyanin content of the extracts.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47945881","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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