Pub Date : 2021-03-02DOI: 10.23960/JTIHP.V26I1.45-55
M. E. Kustyawati, Dian Santoso Manalu, Murhadi Murhadi, A. S. Zuidar, Diki Danar Tri Winanti
Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.
采用改性木薯粉制成可食用薄膜，对豆豉进行了保鲜期测定。可食用薄膜必须能够均匀通风和保持水分而不引起凝结，以便菌丝体能够生长和生产高质量的豆豉。试验采用完全随机设计，以贮藏温度和贮藏时间为主要影响因素。采用阿伦尼乌斯模型，分别在17oC、27oC和37oC下进行加速货架期试验，以水分含量为质量参数指标。结果表明，由酿酒酵母发酵木薯制成的改性木薯基食用薄膜伸长率为11.40%，拉伸强度为408.37 MPa，厚度为0.88 mm, WVTR为12.60 g/m2/h。基于Arrhenius模型的可食性薄膜包装豆豉含水量下降速率常数为0.3832% d -1, Ea为10.296 kkal/gmol; pp -塑料包装豆豉含水量下降速率常数为0.3831% d -1, Ea为9.998 kkal/gmol。可食用薄膜包装的豆豉在27℃、27℃和37℃下的保质期分别为9.39天、5.18天和2.96天，pp塑料包装的豆豉在17℃、27℃和37℃下的保质期分别为8.64天、4.85天和2.82天。由此可见，改性木薯粉基食用膜提高了豆豉的保质期。
{"title":"Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film]","authors":"M. E. Kustyawati, Dian Santoso Manalu, Murhadi Murhadi, A. S. Zuidar, Diki Danar Tri Winanti","doi":"10.23960/JTIHP.V26I1.45-55","DOIUrl":"https://doi.org/10.23960/JTIHP.V26I1.45-55","url":null,"abstract":"Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47630153","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 : 2021-03-02DOI: 10.23960/JTIHP.V26I1.37-44
Akhmad Mustofa, Nanik Suhartatik, R. Nugraheni
Snack bars from black glutinous rice and yellow pumpkin powder has been developed. The aim of the research was to evaluate the effect of the snack bars to the lipid profile of white male rats Sprague dawley. The experimental design of the research was Pre-Post Test Randomized Control Group Design using 25 male white rats. The rats were divided randomly into 5 groups, which was Group 1 as negative control (standard feed), Group 2 as positive control (feed with lard for hyper cholesterolemia condition, Group 3 was treated with simvastatin (0.18 mg / 200gBB), Group 4 treated with snack bars A (450mg / kgBB) and Group 5 was treated with snack bars B (450mg / kg BB). The differences between snack bar A and B were the proportion of black glutinous rice and yellow pumpkin powder. The snack bar was given orally. Total cholesterol, HDL, LDL, and triglycerides after 14 days of the treatment. According to the statistical analysis (p<0.05), the results showed that group with simvastatin has no significant differences with group with snack bars A. Group with simvastatin, snack bars A, and snack bars B significantly influence blood cholesterol levels, total cholesterol, triglyceride levels, and LDL levels. Mainly, snack bars A could decline blood cholesterol as good as simvastatin. Snack bars A have a higher portion of black glutinous rice than snack bars B.
{"title":"Efek anthiperkolesterol snack bars beras ketan hitam (Oryza sativa var. glutinosa) labu kuning (Cucurbita moschata) pada tikus Sprague dawley","authors":"Akhmad Mustofa, Nanik Suhartatik, R. Nugraheni","doi":"10.23960/JTIHP.V26I1.37-44","DOIUrl":"https://doi.org/10.23960/JTIHP.V26I1.37-44","url":null,"abstract":"Snack bars from black glutinous rice and yellow pumpkin powder has been developed. The aim of the research was to evaluate the effect of the snack bars to the lipid profile of white male rats Sprague dawley. The experimental design of the research was Pre-Post Test Randomized Control Group Design using 25 male white rats. The rats were divided randomly into 5 groups, which was Group 1 as negative control (standard feed), Group 2 as positive control (feed with lard for hyper cholesterolemia condition, Group 3 was treated with simvastatin (0.18 mg / 200gBB), Group 4 treated with snack bars A (450mg / kgBB) and Group 5 was treated with snack bars B (450mg / kg BB). The differences between snack bar A and B were the proportion of black glutinous rice and yellow pumpkin powder. The snack bar was given orally. Total cholesterol, HDL, LDL, and triglycerides after 14 days of the treatment. According to the statistical analysis (p<0.05), the results showed that group with simvastatin has no significant differences with group with snack bars A. Group with simvastatin, snack bars A, and snack bars B significantly influence blood cholesterol levels, total cholesterol, triglyceride levels, and LDL levels. Mainly, snack bars A could decline blood cholesterol as good as simvastatin. Snack bars A have a higher portion of black glutinous rice than snack bars B.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41372444","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 : 2021-03-01DOI: 10.23960/JTIHP.V26I1.25-36
S. H. Anwar, Y. Dewi, N. Safriani
Modification of native starch is needed mainly to increase its solubility in water thus broaden its application in food industries. On the other hand, modification of canna and jicama starches have rarely been applied. Physical and chemical modifications of starches are conducted to modify starch characteristics. The research aimed to investigate the physico-chemical properties of canna and jicama starches that had been modified chemically and physically. Chemical modifications which were conducted included modification via substitution with Octenyl Succinate Anhydride (OSA) and hydrolysis using hydrochloric acid (HCl), while physical modification was conducted via the Heat Moisture Treatment (HMT). The starch physico-chemical characteristics evaluated were degree of acid (DA), swelling power, degree of substitution (DS), moisture, ash, fat, and fiber contents. The analysis results showed that moisture, ash, fat, and fiber contents of native canna and jicama starches were not significantly different from those of modified ones. The result also revealed that the type of starches and modification methods increased the swelling power significantly (P≤0,05). The DS of modified canna dan jicama starches were 0.0246% and 0.0176%, respectively. While the DA of modified canna and jicama starches were 0.14% and 0.18%, respectively. This DA values of modified starches by HCL hydrolysis had meet the Indonesian National Standard (SNI 01-2593-1992) which is maximum of 5% for food application.Keywords: canna starch, jicama starch, HMT modification, modified starch, OSA modification
{"title":"Karakterisasi sifat fisiko kimia pati bengkuang (Pachirrhyzus erosus) dan pati ganyong (Canna edulis Kerr) modifikasi [Characteristization on physico-chemical properties of modified canna (Canna edulis Kerr.) and jicama (Pachirrhyzus erosus) starches]","authors":"S. H. Anwar, Y. Dewi, N. Safriani","doi":"10.23960/JTIHP.V26I1.25-36","DOIUrl":"https://doi.org/10.23960/JTIHP.V26I1.25-36","url":null,"abstract":"Modification of native starch is needed mainly to increase its solubility in water thus broaden its application in food industries. On the other hand, modification of canna and jicama starches have rarely been applied. Physical and chemical modifications of starches are conducted to modify starch characteristics. The research aimed to investigate the physico-chemical properties of canna and jicama starches that had been modified chemically and physically. Chemical modifications which were conducted included modification via substitution with Octenyl Succinate Anhydride (OSA) and hydrolysis using hydrochloric acid (HCl), while physical modification was conducted via the Heat Moisture Treatment (HMT). The starch physico-chemical characteristics evaluated were degree of acid (DA), swelling power, degree of substitution (DS), moisture, ash, fat, and fiber contents. The analysis results showed that moisture, ash, fat, and fiber contents of native canna and jicama starches were not significantly different from those of modified ones. The result also revealed that the type of starches and modification methods increased the swelling power significantly (P≤0,05). The DS of modified canna dan jicama starches were 0.0246% and 0.0176%, respectively. While the DA of modified canna and jicama starches were 0.14% and 0.18%, respectively. This DA values of modified starches by HCL hydrolysis had meet the Indonesian National Standard (SNI 01-2593-1992) which is maximum of 5% for food application.Keywords: canna starch, jicama starch, HMT modification, modified starch, OSA modification ","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45059025","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 : 2021-02-20DOI: 10.20961/jthp.v14i1.44719
Aditya Haradito, R. Utami, A. Nursiwi
Curing is a method that can be used to maintain the quality of beef. The curing method uses nitrate and nitrite compounds, which have useful roles in the curing process. However, those compounds have a side effect on the body if consumed continuously, which causes cancer disease (carcinogenic). This harmful carcinogenic property can be controlled by the addition of ascorbic acid. Ascorbic acid is commonly found in several fruits, one of which is red guava (Psidium guajava L). Therefore, this study aims to find out the most optimal addition of red guava extract in maintaining the beef qualities with curing treatment on the parameters of water content, pH, whc, texture, color, ascorbic acid, and nitrite residue. This study was conducted using a Completely Randomized Design with the various concentration of red guava extract (0%-5%) and observed at soaking times of 0, 2, 4, and 6 days. The analysis was performed by twice of sample repetition and analysis repetition. The results of the analysis were statistically analyzed by One Way ANOVA continued with the DMRT test if the results were significantly different (α = 0.05). Based on the results of the study, the higher of concentration in red guava extract, the pH, water content, whc, b* color, a* color, nitrite residue were smaller while the hardness, springiness, cohesiveness, L* color, a* color, the ascorbic acid content in curing were higher. The chosen treatment due to the test parameter in this study was the addition of 4% concentration in red guava extract in the curing process with 2 days soaking times.
腌制是一种可以用来保持牛肉品质的方法。固化方法使用硝酸盐和亚硝酸盐化合物，它们在固化过程中起着有益的作用。然而，如果持续食用这些化合物，就会对身体产生副作用，导致癌症(致癌)。这种有害的致癌特性可以通过添加抗坏血酸来控制。抗坏血酸普遍存在于几种水果中，其中红番石榴(Psidium guajava L)就是其中一种。因此，本研究旨在从含水量、pH、pH值、质地、颜色、抗坏血酸、亚硝酸盐残留量等参数上，寻找红番石榴提取物在养护牛肉品质中的最佳添加量。本研究采用完全随机设计，采用不同浓度的红番石榴提取物(0% ~ 5%)，浸泡时间分别为0、2、4、6 d。采用两次样品重复和分析重复的方法进行分析。分析结果采用单因素方差分析(One Way ANOVA)进行统计学分析，差异有统计学意义者继续进行DMRT检验(α = 0.05)。研究结果表明，红番石榴提取物浓度越高，其pH、含水量、b*色、a*色、亚硝酸盐残留量越小，而其硬度、弹性、黏结性、L*色、a*色、固化过程中抗坏血酸含量越高。本研究根据试验参数选择的处理方法是在红番石榴浸膏中加入4%的浓度，浸泡2天。
{"title":"PENGARUH EKSTRAK JAMBU BIJI MERAH (Psidium guajava Linn) TERHADAP KUALITAS DAGING SAPI DALAM PROSES CURING","authors":"Aditya Haradito, R. Utami, A. Nursiwi","doi":"10.20961/jthp.v14i1.44719","DOIUrl":"https://doi.org/10.20961/jthp.v14i1.44719","url":null,"abstract":"Curing is a method that can be used to maintain the quality of beef. The curing method uses nitrate and nitrite compounds, which have useful roles in the curing process. However, those compounds have a side effect on the body if consumed continuously, which causes cancer disease (carcinogenic). This harmful carcinogenic property can be controlled by the addition of ascorbic acid. Ascorbic acid is commonly found in several fruits, one of which is red guava (Psidium guajava L). Therefore, this study aims to find out the most optimal addition of red guava extract in maintaining the beef qualities with curing treatment on the parameters of water content, pH, whc, texture, color, ascorbic acid, and nitrite residue. This study was conducted using a Completely Randomized Design with the various concentration of red guava extract (0%-5%) and observed at soaking times of 0, 2, 4, and 6 days. The analysis was performed by twice of sample repetition and analysis repetition. The results of the analysis were statistically analyzed by One Way ANOVA continued with the DMRT test if the results were significantly different (α = 0.05). Based on the results of the study, the higher of concentration in red guava extract, the pH, water content, whc, b* color, a* color, nitrite residue were smaller while the hardness, springiness, cohesiveness, L* color, a* color, the ascorbic acid content in curing were higher. The chosen treatment due to the test parameter in this study was the addition of 4% concentration in red guava extract in the curing process with 2 days soaking times.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85959759","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}
Nata is an organic food product that has a high fiber content. Nata is a fermented produce by Acetobacterxylinum. There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, this review discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to discuss the effect of using several types of microorganisms, different raw materials, and different fermentation time on nata production. Factors that influence the success of natafermentation process include fermentation time, the addition of ingredients (sugar, vinegar, and urea), the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for making nata include Acetobacterxylinum and Acetobactersp. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier texture of nata, and the darker color of nata. The best thickness of nata produced on the 14th day of fermentation was 1.7 cm. The best overall weight of nata on produced the 10th day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days with the value was 72.33 g/5mm. The lowest degree of natawhiteness produced on the 14th day of fermentation with the value was 72.307%.
{"title":"PENGARUH MIKROORGANISME, BAHAN BAKU, DAN WAKTU INKUBASI PADA KARAKTER NATA: REVIEW","authors":"Sherly Novia Yuana Putri, Wahyu Fajri Syaharani, Cindy Virgiani Budi Utami, Dyah Retno Safitri, Zahra Nur Arum, Zulfa Shafira Prihastari, Anjar Ruspita Sari","doi":"10.20961/jthp.v14i1.47654","DOIUrl":"https://doi.org/10.20961/jthp.v14i1.47654","url":null,"abstract":"<p><em>Nata is an organic food product that has a high fiber content. Nata is a fermented produc</em><em>e </em><em>by <span style=\"text-decoration: underline;\">Acetobacter</span> <span style=\"text-decoration: underline;\">xylinum</span>. </em><em>There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, </em><em>this </em><em>review</em><em> discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to </em><em>discuss</em><em> the effect of using several types of microorganisms</em><em>,</em><em> different raw materials, and different fermentation time</em><em> on nata production</em><em>. Factors that influence the </em><em>success of nata</em><em> </em><em>fermentation process</em><em> include fermentation time, the addition of ingredients </em><em>(</em><em>sugar, vinegar, and urea</em><em>)</em><em>, the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for </em><em>making nata</em><em> include <span style=\"text-decoration: underline;\">Acetobacter</span> <span style=\"text-decoration: underline;\">xylinum</span> and <span style=\"text-decoration: underline;\">Acetobacter</span> </em><span style=\"text-decoration: underline;\">sp</span><em>. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier</em><em> texture of nata</em><em>, and the darker</em><em> color of nata</em><em>. The best thickness of nata </em><em>produced </em><em>on the 14<sup>th</sup> day of fermentation was 1.7 cm. The best overall weight of nata on </em><em>produced</em><em> the 10<sup>th</sup> day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days</em><em> with</em><em> the value was 72.33 g/5mm. The lowest degree of nata</em><em> </em><em>whiteness </em><em>produced </em><em>on the 14<sup>th</sup> day of fermentation </em><em>with the value </em><em>was 72.307%.</em><em></em></p>","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"92 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78224930","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 : 2021-02-12DOI: 10.20961/JTHP.V14I1.38064
L. Khasanah, R. Utami, Kawiji Kawiji, G. J. Manuhara
Cinnamon is one of the natural flavor commodities that has not been utilized optimally. One of its derivatives product is essential oil. Essential oils are obtained through the distillation process. The by-product of the distillation process is hydrosol. Hydrosol is an emulsion from essential oil which is bound by water molecules. The hydrosol used in this research was a by-product of processing of cinnamon bark essential oils using Pilot Plan-scale steam distillation. The Pilot Plant-scale steam distillation is using 50 % of destilation tank capacity, with a variety of valve openings (¼, ½, and ¾). The study aimed determine characterization of cinnamon bark hydrosols including total phenol, antioxidant activity of reducing power method, antioxidant activity of radical scavenging (DPPH) method, total flavonoids, and antimicrobial activity against Pseudomonas fluorosence; Aspergillus niger; Bacillus plantarum; Staphylococcus aureus; and E.coli. The results showed that variety of valve openings effected the chemical characteristics of cinnamon bark hydrosols including total phenol, total flavonoids, antioxidant activity (reducing power and DPPH methods). The hydrosols of ¾ valve openings treatment showed antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas fluorescens. All hydrosol samples showed no antimicrobial activity against Aspergillus niger and Lactobacillus plantarum. This hydrosol characterization will be used for further recommendations related to the use of hydrosols in the food.
{"title":"CHARACTERIZATION OF CINNAMON BARK (Cinnamomum burmannii) HYDROSOL IN VARIATIONS OPENING VALVE OF PILOT PLAN-SCALE STEAM DISTILLATION","authors":"L. Khasanah, R. Utami, Kawiji Kawiji, G. J. Manuhara","doi":"10.20961/JTHP.V14I1.38064","DOIUrl":"https://doi.org/10.20961/JTHP.V14I1.38064","url":null,"abstract":"Cinnamon is one of the natural flavor commodities that has not been utilized optimally. One of its derivatives product is essential oil. Essential oils are obtained through the distillation process. The by-product of the distillation process is hydrosol. Hydrosol is an emulsion from essential oil which is bound by water molecules. The hydrosol used in this research was a by-product of processing of cinnamon bark essential oils using Pilot Plan-scale steam distillation. The Pilot Plant-scale steam distillation is using 50 % of destilation tank capacity, with a variety of valve openings (¼, ½, and ¾). The study aimed determine characterization of cinnamon bark hydrosols including total phenol, antioxidant activity of reducing power method, antioxidant activity of radical scavenging (DPPH) method, total flavonoids, and antimicrobial activity against Pseudomonas fluorosence; Aspergillus niger; Bacillus plantarum; Staphylococcus aureus; and E.coli. The results showed that variety of valve openings effected the chemical characteristics of cinnamon bark hydrosols including total phenol, total flavonoids, antioxidant activity (reducing power and DPPH methods). The hydrosols of ¾ valve openings treatment showed antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas fluorescens. All hydrosol samples showed no antimicrobial activity against Aspergillus niger and Lactobacillus plantarum. This hydrosol characterization will be used for further recommendations related to the use of hydrosols in the food.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"226 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89188516","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 : 2021-02-10DOI: 10.23960/JTIHP.V26I1.11-24
S. Sucipto, Nastiti Putri Ayu Kusumastuti, Fenti Nur Addina Islami, Riska Septifani
Halal food demand rises in line with the increasing Muslim population. Sanan Industrial Center in Malang City produces tempe chips, both halal- certified and not halal-certified. Generally, the purchase of a product is influenced by the halal logo and its quality. The research objective was to determine halal logo existence and tempe chips' quality on purchasing decisions and provide alternative improvements. The research used the Partial Least Square (PLS) method. The results showed that the existence of the halal logo and product quality affected the purchase decision of both halal-certified and not halal-certified tempe chips. The most influencing variables on halal-certified tempe chips' purchase decision were conformance, aesthetics, halal logo, and performance. The order of the most influencing variables on purchasing decisions for tempe chips products that were not certified halal was conformance, performance, and the existence of a halal logo. Tempe chips business needed to carry out halal certification or halal recertification to include the halal logo on the packaging. Product performance could be improved by innovation and packaging design to make it more attractive.
{"title":"Pengaruh keberadaan logo halal dan kualitas keripik tempe terhadap keputusan pembelian konsumen [Influence of halal logo existence and quality of tempe chips on consumer purchasing decisions]","authors":"S. Sucipto, Nastiti Putri Ayu Kusumastuti, Fenti Nur Addina Islami, Riska Septifani","doi":"10.23960/JTIHP.V26I1.11-24","DOIUrl":"https://doi.org/10.23960/JTIHP.V26I1.11-24","url":null,"abstract":"Halal food demand rises in line with the increasing Muslim population. Sanan Industrial Center in Malang City produces tempe chips, both halal- certified and not halal-certified. Generally, the purchase of a product is influenced by the halal logo and its quality. The research objective was to determine halal logo existence and tempe chips' quality on purchasing decisions and provide alternative improvements. The research used the Partial Least Square (PLS) method. The results showed that the existence of the halal logo and product quality affected the purchase decision of both halal-certified and not halal-certified tempe chips. The most influencing variables on halal-certified tempe chips' purchase decision were conformance, aesthetics, halal logo, and performance. The order of the most influencing variables on purchasing decisions for tempe chips products that were not certified halal was conformance, performance, and the existence of a halal logo. Tempe chips business needed to carry out halal certification or halal recertification to include the halal logo on the packaging. Product performance could be improved by innovation and packaging design to make it more attractive.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46577421","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 : 2021-02-09DOI: 10.23960/JTIHP.V26I1.1-10
S. Hidayati, D. Sartika, S. Suharyono, S. Sutoyo
The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30oC, 40oC, and 50oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, and aroma. The results showed an increase in temperature and storage time resulted in an increase in moisture and FFA content but decreased the aroma score of instant chocolate stored using polypropylene packaging. Shelf life estimates were based on free fatty acids and first-order reactions. The shelf life of instant chocolate stored at 30oC was 214 days, at 40oC was 140.79 days, and at 50oC condition was 113 days.
{"title":"Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius [Shelf life prediction of instant chocolate in poly propylene (PP) plastic packaging using Arrhenius model approach]","authors":"S. Hidayati, D. Sartika, S. Suharyono, S. Sutoyo","doi":"10.23960/JTIHP.V26I1.1-10","DOIUrl":"https://doi.org/10.23960/JTIHP.V26I1.1-10","url":null,"abstract":"The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30oC, 40oC, and 50oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, and aroma. The results showed an increase in temperature and storage time resulted in an increase in moisture and FFA content but decreased the aroma score of instant chocolate stored using polypropylene packaging. Shelf life estimates were based on free fatty acids and first-order reactions. The shelf life of instant chocolate stored at 30oC was 214 days, at 40oC was 140.79 days, and at 50oC condition was 113 days. ","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46675889","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 : 2021-02-01DOI: 10.20961/jthp.v14i1.46841
Anita Gunawan, Franciscus Sinung Pranata, Y. R. Swasti
Muffin is a cake whose manufacturing process is very easy, practical and fast. In this study, muffin with a combination sorghum flour and red bean flour are expected to be preferred because have a good nutritional content, especially fiber content. The purpose of this study was to determine the effect of adding sorghum and red bean flour to the chemical, physical, and microbiological qualities of the muffins and to determine the best concentration of adding sorghum flour and red bean flour. The experimental design in this study was a completely randomized design with variations of wheat flour, sorghum flour and red bean flour as much as 100: 0: 0 (K), 65: 30: 5 (A), 70:20:10 (B) and 75. : 10:15 (C). The parameters tested in this study included chemical, physical, and microbiological qualities. The results showed that the muffins with the best treatment were the combination of wheat flour, sorghum flour and red bean flour 75: 15: 10%. Muffins with the best treatment containing 25.99% water content, 1.46% ash content, 20.15% fat content, 9.02% protein content, 39.62% carbohydrate content, 12.11% insoluble fiber content, soluble fiber content of 3.92%, texture 133.5 g and microbiological tests which include total plate and yeast mold numbers that meet the SNI standards for sweet bread (SNI 01-2840-1995).
{"title":"KUALITAS MUFFIN DENGAN KOMBINASI TEPUNG SORGUM (Sorghum bicolor) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris)","authors":"Anita Gunawan, Franciscus Sinung Pranata, Y. R. Swasti","doi":"10.20961/jthp.v14i1.46841","DOIUrl":"https://doi.org/10.20961/jthp.v14i1.46841","url":null,"abstract":"Muffin is a cake whose manufacturing process is very easy, practical and fast. In this study, muffin with a combination sorghum flour and red bean flour are expected to be preferred because have a good nutritional content, especially fiber content. The purpose of this study was to determine the effect of adding sorghum and red bean flour to the chemical, physical, and microbiological qualities of the muffins and to determine the best concentration of adding sorghum flour and red bean flour. The experimental design in this study was a completely randomized design with variations of wheat flour, sorghum flour and red bean flour as much as 100: 0: 0 (K), 65: 30: 5 (A), 70:20:10 (B) and 75. : 10:15 (C). The parameters tested in this study included chemical, physical, and microbiological qualities. The results showed that the muffins with the best treatment were the combination of wheat flour, sorghum flour and red bean flour 75: 15: 10%. Muffins with the best treatment containing 25.99% water content, 1.46% ash content, 20.15% fat content, 9.02% protein content, 39.62% carbohydrate content, 12.11% insoluble fiber content, soluble fiber content of 3.92%, texture 133.5 g and microbiological tests which include total plate and yeast mold numbers that meet the SNI standards for sweet bread (SNI 01-2840-1995).","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82189127","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 : 2020-10-11DOI: 10.23960/JTIHP.V25I2.120-128
Dyah Koesoemawardani, Y. Hermawan, Novita Herdiana, S. Susilawati
Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rusip. The research was arranged factorial in a completely randomized block design. The concentrations of liquid palm sugar were 5%, 10%, and 15% (v/w), while concentrations of salt were 20%, 25%, and 30% (w/w). Using LSD at level 5% showed that the concentration of liquid palm sugar had a significant effect on total lactic acid bacteria and total lactic acid, while the salt concentration had a significant effect on pH and salt content. There was an interaction between two factors on the trash fish rusip water content, where the significant effect of liquid palm sugar concentration on water content was salt concentration-dependent.Keywords: chemical, microbiological, physical, rusip, trash fish.
{"title":"KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA","authors":"Dyah Koesoemawardani, Y. Hermawan, Novita Herdiana, S. Susilawati","doi":"10.23960/JTIHP.V25I2.120-128","DOIUrl":"https://doi.org/10.23960/JTIHP.V25I2.120-128","url":null,"abstract":"Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rusip. The research was arranged factorial in a completely randomized block design. The concentrations of liquid palm sugar were 5%, 10%, and 15% (v/w), while concentrations of salt were 20%, 25%, and 30% (w/w). Using LSD at level 5% showed that the concentration of liquid palm sugar had a significant effect on total lactic acid bacteria and total lactic acid, while the salt concentration had a significant effect on pH and salt content. There was an interaction between two factors on the trash fish rusip water content, where the significant effect of liquid palm sugar concentration on water content was salt concentration-dependent.Keywords: chemical, microbiological, physical, rusip, trash fish.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44028580","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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