Pub Date : 2019-11-25DOI: 10.21082/JPASCA.V15N2.2018.%P
K. Dewandari, G. Sofwan, T. Herawan
Salah satu bahan alam yang kaya akan antioksidan adalah minyak sawit merah seperti karoten, tokoferol dan tokotrienol. Enkapsulasi adalah suatu teknologi untuk melindungi komponen bioaktif (polifenol, mikronutrien, enzim, dan antioksidan) dari lingkungan yang merugikan dan untuk mengontrol rilis target yang dituju dengan menyalut menggunakan bahan tertentu. Tujuan penelitian ini menghasilkan beads kalsium alginat yang mengandung nanoemulsi minyak sawit merah serta karakterisasinya. Beads dihasilkan dengan metode gelasi ionik antara natrium lginat dengan penaut silang kalsium klorida. Variasi konsentrasi natrium alginate meliputi 1% (formula 1), 2% (formula 2), 3% (formula 3) dan 4% (formula 4). Beads yang dihasilkan untuk formula 1 dan 4 berbentuk tidak terlalu bulat cenderung gepeng dan berekor, sedangkan formula 2 dan 3 berbentuk bulat gepeng dan berwarna orange-orange tua. Ukuran rata- rata formula 1 dan 3 adalah sebesar 710-1180 μm, formula 2 dan 4 berturut-turut adalah 50:50 pada ukuran 500-710 dan 710-1180 μm dan >1180 μm. Kadar air beads yang dihasilkan berkisar antara 5%-10%. Beads yang dihasilkan kembali daya mengembang berturut- turut untuk formula 1dan 2, formula 3 dan 4 adalah 3 kali, 2,5 kali dan 1,5 kali dari bobot awal. Kandungan karoten dalam keempat formula yaitu, 9,802%, 2,462%, 1,106% dan 0,150%. Efisiensi penjerapan dari keempat formula yaitu 9,8005%, 2,461%, 1,108% dan 0,1485%. Pada uji pelepasan secara in vitro dalam medium asam klorida 0,1N pH 1,2 dan medium dapar fosfat pH 7,4 rata-rata karoten terlepas pada menit ke 15 sedangkan dapar fosfat pH 6 rata-rata karoten terlepas pada menit ke 30 dan 60. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah formula I dengan kandungan karoten paling tinggi yaitu sebesar 9,802% Preparation And Characterization Of Calcium Alginate Beads Containing Red Palm Oil Nanoemulation (Elaeis Guineensis Jacq.) By Ionic Gelation MethodOne of the natural materials containing rich antioxidants is red palm oil such as carotenes, tocopherols and tocotrienols. Encapsulation is a technology used to protect a material by coating it using certain material. The objective of this study is to produce calcium alginate beads containing red palm oil nanoemultion and its characterization. The process of producing beads was by using ionic gelation method, with varying concentrations of sodium alginate 1% (formula 1), 2% (Formula 2), 3% (Formula 3) and 4% (formula 4), with cross-linker calcium chloride. The shapes of beads produced for formula 1 and 4 were not too round, tended to be flattened and caudate, while formula 2 and 3 were flattened round and dark orange. The average sizes of formula 1 and 3 were equal to 710-1180 μm, formula 2 and 4 were respectively 50:50 on the size of 500-710 and 710-1180 μm and > 1180 μm. The resulting beads water content ranged from 5% -10%. The expandig power of beads reproduced were repsectively formula 1 and 2, formula 3 and 4 were 3 times, 2.5 times and 1.5 times of t
天然丰富的抗氧化剂之一是红棕榈油，如胡萝卜素、tokoferol和tokotrienol。enkapsution是一种技术，可以保护有害环境中的多酚、密麻素、酶和抗氧化剂，并通过使用某些材料来控制目标的释放。这项研究的目的是生成含有红棕榈油纳米乳液及其特性的白垩钙颗粒。Beads是由lginat钠和氯化钙交叉拾取之间的离子颗粒制成的。alginate钠浓度的变化包括1%(公式1)、2%(公式2)、3%(公式3)和4%(公式4)。3平均f1和尺码大小是710-1180μm,连续2个和4个公式是50:50的大小500-710和710-1180μm和> 1180年μm。珠头的含水量约为5%-10%。Beads为公式1和2、公式3和4的三倍、2.5倍和1.5倍的初始重量恢复了连续的膨胀力。karten的四种配方中，9.802%，2,462%，1.106%和0.150%。四种配方的吸收效率为98005%，2,461%，1.108%和0.1485%。在体外酸中0.1n pH 1.2和磷酸酸介质中磷酸素介质7.4的测试中，红丝素的平均释放时间为15分钟，而红丝素平均释放时间为30和60分钟。研究结果显示，最好的治疗方法是等高线一级的母乳配方，为9.802%的摄入量和特点的摄入量。天然材料供给的方法很熟悉encapsunature是一种用certain材料来保护材料的技术。这项研究的目标是生产钙钙盐和少量接触红棕榈油纳米乳液及其特征。产品表的过程是使用电离钠浓度为1%，2%为2%(公式2)，3%为公式3和4%(公式4)，与交叉盐酸calide。《贝德斯的阴影》为公式1和4制作的不是圆的，而是平的和粘的，而公式2和3是平的，圆圆的和深的橙色。公式1和3之平均sizes是equal to 710-1180μm,公式2和4是respectively 50:50 on The大小500-710 710-1180著作百科全书》μm和> 1180年μm。被废水污染的比例从5%到10%不等。替代燃料的展开力是重复公式1和2，公式3和公式4是3次，2次和15次。四种配方中的卡罗尔特内专利是，namely, 9802%， 2,4462%， 1106%和10150%。四种公式的效率是9.8005%，2,461%，108%和0。1485%。在体外释放的磷酸0.1n pH 1.2和磷酸磷酸盐的磷酸盐分别在15分钟内释放最好的公式是我最大的颂歌内容是9.802%。
{"title":"PREPARASI DAN KARAKTERISASI BEADS KALSIUM ALGINAT YANG MENGANDUNG NANOEMULSI MINYAK SAWIT MERAH (Elaeis guineensis jacq.) DENGAN METODE GELASI IONIK","authors":"K. Dewandari, G. Sofwan, T. Herawan","doi":"10.21082/JPASCA.V15N2.2018.%P","DOIUrl":"https://doi.org/10.21082/JPASCA.V15N2.2018.%P","url":null,"abstract":"Salah satu bahan alam yang kaya akan antioksidan adalah minyak sawit merah seperti karoten, tokoferol dan tokotrienol. Enkapsulasi adalah suatu teknologi untuk melindungi komponen bioaktif (polifenol, mikronutrien, enzim, dan antioksidan) dari lingkungan yang merugikan dan untuk mengontrol rilis target yang dituju dengan menyalut menggunakan bahan tertentu. Tujuan penelitian ini menghasilkan beads kalsium alginat yang mengandung nanoemulsi minyak sawit merah serta karakterisasinya. Beads dihasilkan dengan metode gelasi ionik antara natrium lginat dengan penaut silang kalsium klorida. Variasi konsentrasi natrium alginate meliputi 1% (formula 1), 2% (formula 2), 3% (formula 3) dan 4% (formula 4). Beads yang dihasilkan untuk formula 1 dan 4 berbentuk tidak terlalu bulat cenderung gepeng dan berekor, sedangkan formula 2 dan 3 berbentuk bulat gepeng dan berwarna orange-orange tua. Ukuran rata- rata formula 1 dan 3 adalah sebesar 710-1180 μm, formula 2 dan 4 berturut-turut adalah 50:50 pada ukuran 500-710 dan 710-1180 μm dan >1180 μm. Kadar air beads yang dihasilkan berkisar antara 5%-10%. Beads yang dihasilkan kembali daya mengembang berturut- turut untuk formula 1dan 2, formula 3 dan 4 adalah 3 kali, 2,5 kali dan 1,5 kali dari bobot awal. Kandungan karoten dalam keempat formula yaitu, 9,802%, 2,462%, 1,106% dan 0,150%. Efisiensi penjerapan dari keempat formula yaitu 9,8005%, 2,461%, 1,108% dan 0,1485%. Pada uji pelepasan secara in vitro dalam medium asam klorida 0,1N pH 1,2 dan medium dapar fosfat pH 7,4 rata-rata karoten terlepas pada menit ke 15 sedangkan dapar fosfat pH 6 rata-rata karoten terlepas pada menit ke 30 dan 60. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah formula I dengan kandungan karoten paling tinggi yaitu sebesar 9,802% Preparation And Characterization Of Calcium Alginate Beads Containing Red Palm Oil Nanoemulation (Elaeis Guineensis Jacq.) By Ionic Gelation MethodOne of the natural materials containing rich antioxidants is red palm oil such as carotenes, tocopherols and tocotrienols. Encapsulation is a technology used to protect a material by coating it using certain material. The objective of this study is to produce calcium alginate beads containing red palm oil nanoemultion and its characterization. The process of producing beads was by using ionic gelation method, with varying concentrations of sodium alginate 1% (formula 1), 2% (Formula 2), 3% (Formula 3) and 4% (formula 4), with cross-linker calcium chloride. The shapes of beads produced for formula 1 and 4 were not too round, tended to be flattened and caudate, while formula 2 and 3 were flattened round and dark orange. The average sizes of formula 1 and 3 were equal to 710-1180 μm, formula 2 and 4 were respectively 50:50 on the size of 500-710 and 710-1180 μm and > 1180 μm. The resulting beads water content ranged from 5% -10%. The expandig power of beads reproduced were repsectively formula 1 and 2, formula 3 and 4 were 3 times, 2.5 times and 1.5 times of t","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130515472","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 : 2019-11-05DOI: 10.21082/jpasca.v15n1.2018.52-62
Nofa Andriastuti Dewi Hartono, nFN Sutrisno, Emmy Darmawati
Belimbing merupakan buah tropikal dengan bentuk dan rasa yang unik, serta kandungan gizi yang baik. Belimbing banyak kita jumpai pada pedagang kaki lima (PKL) di pinggir jalan raya, dimana belimbing mudah tercemar oleh bahan berbahaya dan penurunan mutu yang lebih cepat. Timbal (Pb) yang terdapat dalam asap kendaraan bermotor merupakan salah satu sumber pencemar yang berdampak buruk bagi kesehatan. Terkait hal tersebut, pengemasan menjadi penting untuk menjaga mutu buahan yang di jual di PKL. Tujuan dari penelitian ini adalah mengkaji pengaruh jenis kemasan dan lama pemajangan terhadap resiko cemaran Pb dan penurunan mutu, mengkaji pengaruh pencucian belimbing kontrol (tanpa kemasan) dalam mengurangi residu Pb, dan memilih jenis kemasan terbaik. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu jenis kemasan dan lama pemajangan. Jenis kemasan yang digunakan styrofoam+plastik tcstretch, plastik stretch, polipropilen dan polietilen. Belimbing dipajang selama 10 (sepuluh) hari pada display PKL. Dari penelitian ini didapatkan bahwa residu Pb pada belimbing kontrol (tanpa kemasan) mulai terdeteksi pada hari ke-4 yaitu 0.058 mg/kg, sedangkan belimbing yang dikemas residu Pb masih dibawah batas penetapan alat AAS (< 0.05 mg/kg). Pencucian dapat mengurangi residu Pb pada belimbing yang tidak dikemas sebesar 52.36%. Berdasarkan hasil pengukuran parameter mutu dan skor evaluasi tingkat kepentingan atribut mutu menunjukkan bahwa polipropilen merupakan kemasan terbaik. Packaging for Reduce the Risk of Lead (Pb) Contamination and Quality Degradation on Fruit Street Vendors Sales SystemStar fruit is a tropical fruit which has a unique shape and taste and also tnutritious. Star fruit are ussually marketed in many vendors along the busy streets in big cities, where star fruit is easily contaminated by hazardous materials and quickly degradation of fruit quality. Lead (Pb) contained in motor vehicle fumes is one of pollution source which adverse effect onon human health. Fruit packaging is vitalvital to maintaininging the quality of fruits on the street vendors. The objectives of this research are toze analyze the effects of the type of packaging and the time display to the level contamination of Pb and quality degradation, to zeanalyze theimpact impact of washing treatment to reduce the residue of Pb in unpackaged star fruit, and also to chosed the best packaging type of star fruit. The experimental design used in this study was a Completely Randomized Design (CRD) with twotwo factorss, these are the type of packaging and the time of display. Star fruit displayed for 10 (ten) days on street of vendors. Types of packaging used are styrofoam+tcstretch plastic, stretch plastic, polypropylene and polyethylene. Pb residue during display at street vendors on star fruit control (unpacked) began to be able to detect on the 4th day and accounted of 0.058 mg/kg, while Pb for star fruit packed was still below the Atomic Absorption Spectroscopy (AAS)
海星是一种独特的热带水果，形状和味道都很好，营养丰富。我们在高速公路旁遇到了许多街头小贩(街头小贩)，那里的集市很容易受到危险物质的污染，质量也更快。铅是一种对健康有害的污染物。在这方面，包装对于街头小贩销售的质量至关重要。本研究的目的是研究Pb对包装类型和磨损风险的影响，研究Pb残留物中清洗控制单元(无包装)的影响，并选择最好的包装材料。这项研究采用了一个随机设计的方法，其中包括包装类型和长期醉酒。一种使用聚乙烯+塑料tcstretch，塑料stretch, polipropilen和聚乙烯的包装。街头小贩展出10天的镐。从这项研究发现，在第4天检测到Pb残留物(无包装)为0.058 mg/kg，而Pb残留物的包装仍然低于AAS工具的设定限制(< 0.05 mg/kg)。清洗可以将Pb的残留物减少到52.36%。根据质量参数的测量结果和质量属性感兴趣等级的评估分数，多酚是最好的包装。包装以减少水果街销售系统产品的风险——热带水果是一种独特的形状、味道和营养的水果。在大城市的繁忙街道上，星星水果经常被大量的物质和快质量污染。铅被装在摩托车fumes是一个污染源，这是给人类健康的建议。水果包装是必不可少的，可以在大街上的供应商上保持水果的质量。objectives》这个研究是toze analyze of packaging型影响》和《时代》的显示屏的contamination Pb水平和质量degradation, to zeanalyze theimpact impact of洗治疗到unpackaged减少Pb residue》里,明星水果,还和to颜色吗The best packaging型星的水果。这个研究中使用的实验设计是由两个人共同编写的，这是一种包装的类型和展示的时间。在供应商街10天内展示明星水果。使用的包型是泡沫塑料+tcstretch plastic, stretch plastic, polypropylene和polyelene。Pb在大街上展示的vendors on star fruit control (unpacked)开始于4天检测并记录10 058 mg/kg，而Pb for star fruit packed仍在原子限制限制(AAS)限制(0.05 mg/kg)。无包装星果的Pb粉可以被冲走到52.36%。基于高质量质量和高价值价值价值标准的高质量感感兴趣的分数是由最好的包装明星的产品选择的。
{"title":"PENGEMASAN UNTUK MENGURANGI RESIKO CEMARAN TIMBAL (PB) DAN DAN PENURUNAN MUTU PADA SISTEM PENJUALAN BUAH PEDAGANG KAKI LIMA","authors":"Nofa Andriastuti Dewi Hartono, nFN Sutrisno, Emmy Darmawati","doi":"10.21082/jpasca.v15n1.2018.52-62","DOIUrl":"https://doi.org/10.21082/jpasca.v15n1.2018.52-62","url":null,"abstract":"Belimbing merupakan buah tropikal dengan bentuk dan rasa yang unik, serta kandungan gizi yang baik. Belimbing banyak kita jumpai pada pedagang kaki lima (PKL) di pinggir jalan raya, dimana belimbing mudah tercemar oleh bahan berbahaya dan penurunan mutu yang lebih cepat. Timbal (Pb) yang terdapat dalam asap kendaraan bermotor merupakan salah satu sumber pencemar yang berdampak buruk bagi kesehatan. Terkait hal tersebut, pengemasan menjadi penting untuk menjaga mutu buahan yang di jual di PKL. Tujuan dari penelitian ini adalah mengkaji pengaruh jenis kemasan dan lama pemajangan terhadap resiko cemaran Pb dan penurunan mutu, mengkaji pengaruh pencucian belimbing kontrol (tanpa kemasan) dalam mengurangi residu Pb, dan memilih jenis kemasan terbaik. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu jenis kemasan dan lama pemajangan. Jenis kemasan yang digunakan styrofoam+plastik tcstretch, plastik stretch, polipropilen dan polietilen. Belimbing dipajang selama 10 (sepuluh) hari pada display PKL. Dari penelitian ini didapatkan bahwa residu Pb pada belimbing kontrol (tanpa kemasan) mulai terdeteksi pada hari ke-4 yaitu 0.058 mg/kg, sedangkan belimbing yang dikemas residu Pb masih dibawah batas penetapan alat AAS (< 0.05 mg/kg). Pencucian dapat mengurangi residu Pb pada belimbing yang tidak dikemas sebesar 52.36%. Berdasarkan hasil pengukuran parameter mutu dan skor evaluasi tingkat kepentingan atribut mutu menunjukkan bahwa polipropilen merupakan kemasan terbaik. Packaging for Reduce the Risk of Lead (Pb) Contamination and Quality Degradation on Fruit Street Vendors Sales SystemStar fruit is a tropical fruit which has a unique shape and taste and also tnutritious. Star fruit are ussually marketed in many vendors along the busy streets in big cities, where star fruit is easily contaminated by hazardous materials and quickly degradation of fruit quality. Lead (Pb) contained in motor vehicle fumes is one of pollution source which adverse effect onon human health. Fruit packaging is vitalvital to maintaininging the quality of fruits on the street vendors. The objectives of this research are toze analyze the effects of the type of packaging and the time display to the level contamination of Pb and quality degradation, to zeanalyze theimpact impact of washing treatment to reduce the residue of Pb in unpackaged star fruit, and also to chosed the best packaging type of star fruit. The experimental design used in this study was a Completely Randomized Design (CRD) with twotwo factorss, these are the type of packaging and the time of display. Star fruit displayed for 10 (ten) days on street of vendors. Types of packaging used are styrofoam+tcstretch plastic, stretch plastic, polypropylene and polyethylene. Pb residue during display at street vendors on star fruit control (unpacked) began to be able to detect on the 4th day and accounted of 0.058 mg/kg, while Pb for star fruit packed was still below the Atomic Absorption Spectroscopy (AAS)","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"296 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123122903","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 : 2019-11-05DOI: 10.21082/JPASCA.V15N1.2018.36-42
W. Suwito, A. Andriani
Susu kambing dan produk olahannya dapat terkontaminasi E. coli O157:H7 dan Salmonella sp. Tujuan penelitian ini untuk isolasi dan identifikasi E. coli O157:H7, Salmonella sp, dan sensitifitasnya terhadap antibiotika dari susu kambing dan produk olahannya. Sebanyak 15 sampel susu kambing dan produk olahannya seperti susu bubuk, permen, es krim, yogurt, dan krupuk masing-masing sebanyak 10, 3, 6, 4, dan 3 sampel. Semua sampel diperiksa terhadap E. coli O157:H7, dan Salmonella sp berdasarkan reaksi biokimia. Jumlah E. coli pada semua sampel dihitung dengan most probable number (MPN), sedangkan sensitifitas terhadap antibiotika dengan agar difusi. Hasil penelitian menunjukkan bahwa susu kambing dan produk olahannya tidak ditemukan E. coli O157:H7 dan Salmonella sp., tetapi E. coli non O157:H7 ditemukan pada susu kambing sebanyak 3/15 (20%) dengan jumlah >6 MPN/100ml. Semua produk olahan susu kambing memiliki jumlah E. coli <3 MPN/100ml. E. coli dari susu kambing resisten terhadap cefiksime, kanamisin, tetrasiklin, sulfonamide, dan oksitetrasiklin masing-masing sebanyak 1/3 (30%), sedangkan ampisilin dan amoksilin 100%.
Goat milk and dairy products could be contaminated with E. coli O157:H7 and Salmonella sp.
The purpose of this study was to isolation and identification of E. coli O157:H7, Salmonella sp, and antibiotic sensitivity from goat milk and dairy products. A total of 15 samples from goat milk and dairy products such as milk powder, candy, ice cream, yogurt, and crackers respectively 10, 3, 6, 4, and 3 samples. All samples were analyzed for E. coli O157: H7, and Salmonella sp with biochemical reaction. Total of E. coli in all samples was measured with most probable number (MPN) and antibiotic sensitivity with diffusion agar. These study showed that goat milk and dairy products not found E. coli O157:H7 and Salmonella sp., whereas E. coli non O157:H7 was found in goat milk 3/15 (20%) with total E. coli >6 MPN/100ml. All dairy goat products have total E. coli <3 MPN/100ml. E. coli from goat milk was resistant to cefixime, kanamycin, tetracycline, sulfonamide, and oxytetracycline 1/3 (30%) respectively, but ampicillin and amoxicillin 100%.
{"title":"IDENTIFIKASI E. COLI O157:H7, SALMONELLA SP, DAN SENSITIFITAS ANTIBIOTIKA DARI SUSU KAMBING DAN PRODUK OLAHANNYA","authors":"W. Suwito, A. Andriani","doi":"10.21082/JPASCA.V15N1.2018.36-42","DOIUrl":"https://doi.org/10.21082/JPASCA.V15N1.2018.36-42","url":null,"abstract":"<p>Susu kambing dan produk olahannya dapat terkontaminasi <em>E. coli </em>O157:H7 dan <em>Salmonella </em>sp. Tujuan penelitian ini untuk isolasi dan identifikasi <em>E. coli </em>O157:H7, <em>Salmonella </em>sp, dan sensitifitasnya terhadap antibiotika dari susu kambing dan produk olahannya. Sebanyak 15 sampel susu kambing dan produk olahannya seperti susu bubuk, permen, es krim, yogurt, dan krupuk masing-masing sebanyak 10, 3, 6, 4, dan 3 sampel. Semua sampel diperiksa terhadap <em>E. coli </em>O157:H7, dan <em>Salmonella </em>sp berdasarkan reaksi biokimia. Jumlah <em>E. coli </em>pada semua sampel dihitung dengan most probable number (MPN), sedangkan sensitifitas terhadap antibiotika dengan agar difusi. Hasil penelitian menunjukkan bahwa susu kambing dan produk olahannya tidak ditemukan <em>E. coli </em>O157:H7 dan <em>Salmonella </em>sp., tetapi <em>E. coli </em>non O157:H7 ditemukan pada susu kambing sebanyak 3/15 (20%) dengan jumlah >6 MPN/100ml. Semua produk olahan susu kambing memiliki jumlah <em>E. coli </em><3 MPN/100ml. <em>E. coli </em>dari susu kambing resisten terhadap cefiksime, kanamisin, tetrasiklin, sulfonamide, dan oksitetrasiklin masing-masing sebanyak 1/3 (30%), sedangkan ampisilin dan amoksilin 100%.</p><p> </p><p><strong>Goat milk and dairy products could be contaminated with <em>E. coli </em>O157:H7 and <em>Salmonella </em>sp</strong>.</p><p>The purpose of this study was to isolation and identification of <em>E. coli </em>O157:H7, <em>Salmonella </em>sp, and antibiotic sensitivity from goat milk and dairy products. A total of 15 samples from goat milk and dairy products such as milk powder, candy, ice cream, yogurt, and crackers respectively 10, 3, 6, 4, and 3 samples. All samples were analyzed for <em>E. coli </em>O157: H7, and Salmonella sp with biochemical reaction. Total of <em>E. coli </em>in all samples was measured with most probable number (MPN) and antibiotic sensitivity with diffusion agar. These study showed that goat milk and dairy products not found <em>E. coli </em>O157:H7 and <em>Salmonella </em>sp., whereas <em>E. coli </em>non O157:H7 was found in goat milk 3/15 (20%) with total <em>E. coli </em>>6 MPN/100ml. All dairy goat products have total <em>E. coli </em><3 MPN/100ml. <em>E. coli </em>from goat milk was resistant to cefixime, kanamycin, tetracycline, sulfonamide, and oxytetracycline 1/3 (30%) respectively, but ampicillin and amoxicillin 100%.</p>","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"113 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114276478","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 : 2019-11-05DOI: 10.21082/JPASCA.V15N1.2018.25-35
Nfn Setyadjit, M.App.Sc, Nfn Risfaheri, A. Handayani
Bawang merah utuh in brine adalah bawang merah segar yang diawetkan dalam larutan garam, asam atau keduanya. Tujuan penelitian ini adalah untuk mendapatkan konsentrasi NaCl, asam sitrat, serta waktu pasteurisasi yang optimum dalam proses pembuatan bawang merah utuh in brine. Optimasi ini dilakukan dengan metode Response Surface Methodology (RSM), didapatkan 18 variasi konsentrasi NaCl, asam sitrat, dan lama pemanasan yang kemudian dihasilkan satu formula proses optimum. Parameter respon analisis meliputi aktivitas antioksidan metode DPPH, total antosianin, kecerahan warna, kadar keasaman (pH), angka lempeng total (ALT)), aktivitas air (Aw), volatile substances dan total padatan terlarut. Hasil penelitian menunjukkan bahwa dengan penambahan 10% NaCl, 1% asam sitrat, dan lama pemanasan 20 menit merupakan formula yang optimum.. Dengan perlakuan tersebut bawaang merah utuh in brine memiliki pH 3,38, aktivitas air 1,0, TPT 15,4 °Brix, ALT 45,45 x 10² CFU/g, chroma chromatic)15.9, aktivitas antioksidan 191,841 ppm dengan persentase inhibisi 66.905%, total antosianin 23.83 ppm, dan volatil Substance 4701 ppm.Optimation of Producing Whole Shallot (Allium ascalonicum L) in Brine.The whole shallot in brine is fresh shallot preserved in a salt solution. The purpose of this research was to determine the optimum concentration of NaCl, citric acid and time of pasteurisation to get the optimum product, This optimation was done using Response Surface Methodology (RSM) DX7 tool programme. DX7 formulated 18 variation of NaCl, citric acid, time of pasteurization, after processing data one optimum formula was obtained. Parameters measured were antioxidant as DPPH, anthocyanin content, color, pH, total plate count, water activity and total soluble solid. The results showed that the addition of 10% salt, 1% citric acid, and 20 minutes of heating time was the optimal formula,. With this treatment the whole shallot in brine has a pH value of 3.38, a water activity of 1.0 TPT 15.4 ° Brix, ALT 45.45 x 10² CFU / g, Chromameter (chromatic) 15.9, antioxidant activity 191.841 ppm with 66.905% inhibition percentage, 23.83 ppm anthocyanin and VS 4701
{"title":"OPTIMASI PRODUKSI BAWANG MERAH UTUH (Allium AscAlonicum l) IN BRINE","authors":"Nfn Setyadjit, M.App.Sc, Nfn Risfaheri, A. Handayani","doi":"10.21082/JPASCA.V15N1.2018.25-35","DOIUrl":"https://doi.org/10.21082/JPASCA.V15N1.2018.25-35","url":null,"abstract":"Bawang merah utuh in brine adalah bawang merah segar yang diawetkan dalam larutan garam, asam atau keduanya. Tujuan penelitian ini adalah untuk mendapatkan konsentrasi NaCl, asam sitrat, serta waktu pasteurisasi yang optimum dalam proses pembuatan bawang merah utuh in brine. Optimasi ini dilakukan dengan metode Response Surface Methodology (RSM), didapatkan 18 variasi konsentrasi NaCl, asam sitrat, dan lama pemanasan yang kemudian dihasilkan satu formula proses optimum. Parameter respon analisis meliputi aktivitas antioksidan metode DPPH, total antosianin, kecerahan warna, kadar keasaman (pH), angka lempeng total (ALT)), aktivitas air (Aw), volatile substances dan total padatan terlarut. Hasil penelitian menunjukkan bahwa dengan penambahan 10% NaCl, 1% asam sitrat, dan lama pemanasan 20 menit merupakan formula yang optimum.. Dengan perlakuan tersebut bawaang merah utuh in brine memiliki pH 3,38, aktivitas air 1,0, TPT 15,4 °Brix, ALT 45,45 x 10² CFU/g, chroma chromatic)15.9, aktivitas antioksidan 191,841 ppm dengan persentase inhibisi 66.905%, total antosianin 23.83 ppm, dan volatil Substance 4701 ppm.Optimation of Producing Whole Shallot (Allium ascalonicum L) in Brine.The whole shallot in brine is fresh shallot preserved in a salt solution. The purpose of this research was to determine the optimum concentration of NaCl, citric acid and time of pasteurisation to get the optimum product, This optimation was done using Response Surface Methodology (RSM) DX7 tool programme. DX7 formulated 18 variation of NaCl, citric acid, time of pasteurization, after processing data one optimum formula was obtained. Parameters measured were antioxidant as DPPH, anthocyanin content, color, pH, total plate count, water activity and total soluble solid. The results showed that the addition of 10% salt, 1% citric acid, and 20 minutes of heating time was the optimal formula,. With this treatment the whole shallot in brine has a pH value of 3.38, a water activity of 1.0 TPT 15.4 ° Brix, ALT 45.45 x 10² CFU / g, Chromameter (chromatic) 15.9, antioxidant activity 191.841 ppm with 66.905% inhibition percentage, 23.83 ppm anthocyanin and VS 4701","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"114 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117259925","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 : 2019-11-05DOI: 10.21082/jpasca.v15n1.2018.43-51
nFN Mardison, Usman Ahmad, nFN Sutrisno, S. Widodo
Teknologi non-destruktif seperti penggunaan gelombang ultra-violet (UV) dapat dijadikan sebagai alternatif dalam menentukan kualitas beras sosoh. Pengembangan metode pengukuran dan karakterisasi beras sosoh berdasarkan absorbansi spektrumnya pada daerah UV sangat berpotensi dalam evaluasi kualitas beras secara non-destruktif. Penelitian ini bertujuan untuk menganalisis spektrum absorbansi UV pada beberapa varietas beras dengan tingkat penyosohan bervariasi dan menentukan hubungan derajat sosoh beras varietas Ciherang dengan spektrum absorbansi UV dari larutan beras dalam pelarut n-heksana. Larutan beras dibuat dengan pelarut n-heksana dengan perlakuan waktu perendaman dan konsentrasi n-heksana, kemudian dilakukan pengukuran absorbansi larutan pada spektrum UV, dan terakhir dilakukan analisis terhadap absorbansi larutan, dalam hubungannya dengan derajat sosoh. Sebelum analisis absorbansi pada spektrum UV dilakukan, didahului dengan dua pra-pengolahan data yaitu derivatif pertama dan normalisasi. Hasil analisis adalah karakteristik spektra untuk enam varietas beras yang diuji memiliki profil dan pola absorbansi pada spektrum UV dan hubungannya dengan dengan derajat sosoh beras varietas Ciherang adalah dengan nilai koefisien korelasi (r) sebesar 0.927. Dari penelitian ini didapatkan metode persiapan sampel terbaik dengan waktu perendaman 2-3 jam, dan dengan konsentrasi larutan beras dalam pelarut n-heksanasebesar 43.3% absorbansi pada spektrum UV paling besar terjadi pada panjang gelombang 330-335 nm. Non-destructive technology such as the use of ultra-violet (UV) waves can be used as an alternative in determining the quality of milled riceThe development of method of measuring and characterizing milled rice based on the absorbance of spectra in the UV area is highly potential in milled rice quality evaluation non-destructively. This study aims to analyze the spectrum of UV absorbance for some rice varieties with varying degree of milling and determining relation degree of milling for ciherang rice varieties with the absorption on UV area of rice solution in n-hexane solvent. The rice solution was prepared with n-hexane solvent by treatment of immersion time and n-hexane concentration, then measured the absorbance of the solution on the UV spectrum, and finally analyzed the absorbance of the solution, in relation to the rice degree of milling. Prior to the analysis of absorbance on the UV spectrum, by two pre-processing data, first derivative and data normalization were performed. The results of the analysis are spectral characteristics for the six rice varieties tested were absorbance profile and pattern on the UV spectrum and its relation with the degree of milling for ciherang rice varieties with the correlation coefficient value (r) of 0.927. It was observed from this research the best sample preparation method was that with 2-3 hours of soaking time, and the concentration of rice solution in 43.3% n-hexane solvent, resulted maximum absorbance o
{"title":"KARAKTERISASI ABSORBANSI LARUTAN DAN PENDUGAAN DERAJAT SOSOH BERAS BERDASARKAN ABSORBANSI PADA SPEKTRUM ULTRA- VIOLET","authors":"nFN Mardison, Usman Ahmad, nFN Sutrisno, S. Widodo","doi":"10.21082/jpasca.v15n1.2018.43-51","DOIUrl":"https://doi.org/10.21082/jpasca.v15n1.2018.43-51","url":null,"abstract":"Teknologi non-destruktif seperti penggunaan gelombang ultra-violet (UV) dapat dijadikan sebagai alternatif dalam menentukan kualitas beras sosoh. Pengembangan metode pengukuran dan karakterisasi beras sosoh berdasarkan absorbansi spektrumnya pada daerah UV sangat berpotensi dalam evaluasi kualitas beras secara non-destruktif. Penelitian ini bertujuan untuk menganalisis spektrum absorbansi UV pada beberapa varietas beras dengan tingkat penyosohan bervariasi dan menentukan hubungan derajat sosoh beras varietas Ciherang dengan spektrum absorbansi UV dari larutan beras dalam pelarut n-heksana. Larutan beras dibuat dengan pelarut n-heksana dengan perlakuan waktu perendaman dan konsentrasi n-heksana, kemudian dilakukan pengukuran absorbansi larutan pada spektrum UV, dan terakhir dilakukan analisis terhadap absorbansi larutan, dalam hubungannya dengan derajat sosoh. Sebelum analisis absorbansi pada spektrum UV dilakukan, didahului dengan dua pra-pengolahan data yaitu derivatif pertama dan normalisasi. Hasil analisis adalah karakteristik spektra untuk enam varietas beras yang diuji memiliki profil dan pola absorbansi pada spektrum UV dan hubungannya dengan dengan derajat sosoh beras varietas Ciherang adalah dengan nilai koefisien korelasi (r) sebesar 0.927. Dari penelitian ini didapatkan metode persiapan sampel terbaik dengan waktu perendaman 2-3 jam, dan dengan konsentrasi larutan beras dalam pelarut n-heksanasebesar 43.3% absorbansi pada spektrum UV paling besar terjadi pada panjang gelombang 330-335 nm. Non-destructive technology such as the use of ultra-violet (UV) waves can be used as an alternative in determining the quality of milled riceThe development of method of measuring and characterizing milled rice based on the absorbance of spectra in the UV area is highly potential in milled rice quality evaluation non-destructively. This study aims to analyze the spectrum of UV absorbance for some rice varieties with varying degree of milling and determining relation degree of milling for ciherang rice varieties with the absorption on UV area of rice solution in n-hexane solvent. The rice solution was prepared with n-hexane solvent by treatment of immersion time and n-hexane concentration, then measured the absorbance of the solution on the UV spectrum, and finally analyzed the absorbance of the solution, in relation to the rice degree of milling. Prior to the analysis of absorbance on the UV spectrum, by two pre-processing data, first derivative and data normalization were performed. The results of the analysis are spectral characteristics for the six rice varieties tested were absorbance profile and pattern on the UV spectrum and its relation with the degree of milling for ciherang rice varieties with the correlation coefficient value (r) of 0.927. It was observed from this research the best sample preparation method was that with 2-3 hours of soaking time, and the concentration of rice solution in 43.3% n-hexane solvent, resulted maximum absorbance o","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"93 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115155011","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 : 2019-09-30DOI: 10.21082/JPASCA.V16N2.2019.80-89
Sumarni Nompo, Anja Meryandini, Titin Sunarti
Fround Sagu adalah pucuk batang sagu yang masih dibungkus oleh pelepah dan tidak diamnfaatkan oleh industri pengolahan sagu. Fround sagu memiliki kandungan serat dengan kandungan selulosa yang tinggi serta berpotensi dijadikan bahan baku untuk produksi selulase. Enzim selulase diproduksi melalui kultivasi substrat cair frond sagu oleh Aktinomiset. Subtart berupa tepung sagu dan ampas frond sagu, diinokulasi oleh isolat HJ4 (3b) dan HJ5 (4b). Kedua isolat diremajakan dalam medium ISP-4 selama 5 hari, kemudian diinokulasikan ke dalam media tepung frond sagu dan ampas frond dan diinkubasi dalam shaker pada suhu runag selama 9 hari. Kedua isolat Aktinomiset mampu menghasilkan enzim selulase pada kedua substrat dan metode kultivasi. Isolat HJ4 (3b) dan HJ4 (5b) pada perlakuan kultivasi substrat padat ampas frond sagu menghasilkan aktivitas spesifik yaitu endoglukase (CMCase) tertinggi yaitu 0.314 U mg-1 dan 0.294 U mg-1 dan aktivitas spesifik enzim eksoglukanase (FPase) yaitu 0.269 U mg-1 dan 0.258 U mg-1, sedangkan pada perlakuan kultivasi substat padat menggunakan tepung frond sagu dihasilkan aktivitas spesifik endoglukanase masing-masing sebesar 0.258 U mg-1 dan 0.254 U mg-1 serta aktivitas spesifik eksoglukanase 0.205 U mg-1 dan 0.198 U mg-1. Production of Cellulase Enzyme by Actinomycet Using Sago FrondSago frond is the upper part of sago trunk which is still wrapped by leaflet, and is not used by the sago processing industry. Sago frond contains fiber with high cellulose content that could potentially be used by as raw material for cellulase production. Cellulase enzymes were produced through both solid-state and submerged cultivation of sago frond by Actinomicycetes. Two substrates, sago frond flour and pulp of sago fronds, were inoculated by isolate HJ4 (3b) and HJ4 (5b). Both isolates were rejuvenated in Sp-4 medium for 5 days, then were inoculated into substrate of frond flour and hampas, and were incubated in a shaker at room temperature for 9 days. Both Actinomycetes isolates were able to produce cellulase enzymes by using both substrates and cultivation methods. The isolates of HJ4 (3b) and HJ4 (5b) by using pulp and solid-state cultivation produced the highest endoglucanase (CMCase) specific activity of 0.294 U mg-1 and 0.276 U mg-1 and exoglucanase (FPase) substrate specific activity os 0.252 U mg-1 and 0.241 U mg-1, while in the solid-state cultivation and by using sago fronds flour resulted in specific endoglucanase activities which were 0.242 U mg-1 and 0.238 U mg-1 and exoglucanase specific activities 0.192 U mg-1 and 0.185 U mg-1, respectively.
弗罗乌德·萨古是一种木条的顶部，仍然被鞘包裹着，而不是被西米的加工行业密封着。Fround sagu拥有高纤维素含量的纤维含量，可能是制作纤维素的原料。纤维素酶是通过液体前体sagu由Aktinomiset培养而产生的。由淀粉和淀粉样淀粉组成的亚司提，由隔离HJ4 (3b)和HJ5 (4b)注射。这两种异化以ISP-4为5天，然后将其注入淀粉中。这两种亚铁都能在表层和培养方法中产生一种纤维化酶。隔离HJ4 (3b)和HJ4 (5b)在密密麻麻sagu的培养培养过程中产生最高的内分泌素活性然而，在文化治疗中，固体次级土壤颗粒使用面粉生成的是0.258 U mg-1和0.254 U mg-1以及0.205 U mg-1和0.198 U mg1。由激活的细胞酶酶生产，使用Sago FrondSago frond是Sago go的上半部分，这是Sago go processing行业尚未使用的。Sago frond接触到一种高抗糖纤维，这种纤维可能会被一种由cellu激光生产的原料所利用。cellular enzymes是由两国集团联合生产的，由actinomicetes公司入侵萨戈前沿的文化。二substrates,萨戈frond面粉和纸浆的萨戈fronds,是inoculated被隔离HJ4 (3b)和HJ4 (5b)。两人用Sp-4 isolates是rejuvenated为5天,然后是inoculated介质进入substrate面粉frond hampas著作百科全书》,和在震incubated in a室温度为9天。我们都可以通过使用子集和栽培方法来生产酶酶。HJ4 (3b)之isolates HJ4 (5b):用纸浆和solid-state耕耘之最高endoglucanase (CMCase)非常具体活动由0.294 mg-1 0.276 mg-1 U和U exoglucanase (FPase) substrate非常具体活动os 0.252 U mg-1和0.241 U mg-1《solid-state和耕耘,而由用萨戈fronds面粉resulted in非常具体的endoglucanase活动,这是美国0.242 mg-1 0.238 U mg-1和exoglucanase非常具体、lds 0.192 U mg-1和0.185 U mg-1, respectively。
{"title":"PRODUKSI ENZIM SELULASE OLEH AKTINOMISET MENGGUNAKAN FROND SAGU","authors":"Sumarni Nompo, Anja Meryandini, Titin Sunarti","doi":"10.21082/JPASCA.V16N2.2019.80-89","DOIUrl":"https://doi.org/10.21082/JPASCA.V16N2.2019.80-89","url":null,"abstract":"Fround Sagu adalah pucuk batang sagu yang masih dibungkus oleh pelepah dan tidak diamnfaatkan oleh industri pengolahan sagu. Fround sagu memiliki kandungan serat dengan kandungan selulosa yang tinggi serta berpotensi dijadikan bahan baku untuk produksi selulase. Enzim selulase diproduksi melalui kultivasi substrat cair frond sagu oleh Aktinomiset. Subtart berupa tepung sagu dan ampas frond sagu, diinokulasi oleh isolat HJ4 (3b) dan HJ5 (4b). Kedua isolat diremajakan dalam medium ISP-4 selama 5 hari, kemudian diinokulasikan ke dalam media tepung frond sagu dan ampas frond dan diinkubasi dalam shaker pada suhu runag selama 9 hari. Kedua isolat Aktinomiset mampu menghasilkan enzim selulase pada kedua substrat dan metode kultivasi. Isolat HJ4 (3b) dan HJ4 (5b) pada perlakuan kultivasi substrat padat ampas frond sagu menghasilkan aktivitas spesifik yaitu endoglukase (CMCase) tertinggi yaitu 0.314 U mg-1 dan 0.294 U mg-1 dan aktivitas spesifik enzim eksoglukanase (FPase) yaitu 0.269 U mg-1 dan 0.258 U mg-1, sedangkan pada perlakuan kultivasi substat padat menggunakan tepung frond sagu dihasilkan aktivitas spesifik endoglukanase masing-masing sebesar 0.258 U mg-1 dan 0.254 U mg-1 serta aktivitas spesifik eksoglukanase 0.205 U mg-1 dan 0.198 U mg-1. Production of Cellulase Enzyme by Actinomycet Using Sago FrondSago frond is the upper part of sago trunk which is still wrapped by leaflet, and is not used by the sago processing industry. Sago frond contains fiber with high cellulose content that could potentially be used by as raw material for cellulase production. Cellulase enzymes were produced through both solid-state and submerged cultivation of sago frond by Actinomicycetes. Two substrates, sago frond flour and pulp of sago fronds, were inoculated by isolate HJ4 (3b) and HJ4 (5b). Both isolates were rejuvenated in Sp-4 medium for 5 days, then were inoculated into substrate of frond flour and hampas, and were incubated in a shaker at room temperature for 9 days. Both Actinomycetes isolates were able to produce cellulase enzymes by using both substrates and cultivation methods. The isolates of HJ4 (3b) and HJ4 (5b) by using pulp and solid-state cultivation produced the highest endoglucanase (CMCase) specific activity of 0.294 U mg-1 and 0.276 U mg-1 and exoglucanase (FPase) substrate specific activity os 0.252 U mg-1 and 0.241 U mg-1, while in the solid-state cultivation and by using sago fronds flour resulted in specific endoglucanase activities which were 0.242 U mg-1 and 0.238 U mg-1 and exoglucanase specific activities 0.192 U mg-1 and 0.185 U mg-1, respectively.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121245588","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 : 2019-09-30DOI: 10.21082/jpasca.v16n2.2019.73-79
Bambang Kunarto, Nfn Sutardi, Nfn Supriyanto, C. Anwar
Biji melinjo kerikil mengandung resveratrol yang merupakan senyawa turunan stilbenoid dan mempunyai aktivitas antioksidan. Selama penyimpanan, senyawa resveratol dapat mengalami perubahan berupa oksidasi dan degradasi yang berdampak pada aktivitas antioksidannya. Penelitian ini bertujuan menduga umur simpan ekstrak kering beku biji melinjo kerikil berdasarkan kadar resveratrol dan aktivitas antioksidan (penghambatan radikal DPPH) sebagai indikator kerusakan. Pendugaan umur simapn dilakukan dengan metoda accelerated shelf life test (ASLT). Metoda ini didasarkan pada penyimpanan pada kondisi yang direkayasa sehingga mempercepat yang terjadinya kerusakan. Penyimpanan dilakukan selama 35 hari pada suhu simpan 35°C, 45°C adn 55°C. Hasil penelitian ini menunjukkan bahwa parameter mutu kritis pada penyimpanan ekstrak kering beku melinjo kerikil adalah aktivitas antioksidan (penghambatan radikal DPPH) karena memiliki energi aktivasi (1301,09 kal/mol) yang lebih rendah dibandingkan energi aktivasi kadar senyawa recveratrol. Umur simpan ekstrak keirng beku biji melinjo kerikil pada penyimpanan 35; 45; 55 dan 28°C berturut-turut adalah 13,57 hari, 12,67 hari, 11,83 hari dan 14,56 hari. Shelf life estimation of melinjo kerikil seeds freeze-dried extract based on resveratrol and antioxidant activityMelinjo kerikil seeds contain resveratrol which is a stilbenoid derivative compound and has antioxidant activity. During storage, resveratrol can be dagraded which have an impact on their antioxidant activity. The aim of this study wa to estimate teh shelf life of melinjo kerikil seed freeze-dried extract based on resveratrol content and inhibition of DPPH radicals as an indicator of damage. Estimation of shelf life is carried out by the accelerated shelf life test (ASLT). This method is based on storage in conditions that are engineered so as to speed up the occurrence of damage. Storage is carried out for 35 days at the temperature of 35°C, 45°C, and 55°C. The results showed that the critical quality parameter in the storage of melinjo kerikil seed freeze-dried extracs was inhibition of DPPH radicals. This is because the activation energy of inhibition of DPPH radicals is lower than the revertrol activation energy. The Shelf life of melinjo kerikil seed freeze-dried extract at storage 35; 45; 55 and 28°C respectively were 13.57 days, 12.67 days, 11.83 days and 14.56 days.
puleleveratrol种子是一种stilbenoid衍生物，具有抗氧化剂活性。在储存过程中，再氧化和退化会影响其抗氧化剂的活性。本研究的目标是，根据反氧化水平和反氧化活动(DPPH)的可溶性石质萃取物的年代测定，将其储存起来以造成损害为指标。simapn的正值是用方法子加速shelf生活测试(ASLT)进行的。这种方法是基于人工条件的存储，从而加快损害的速度。35天对存储保存温度35°C、- 45°C dna 55°C。这项研究的结果表明，冷冻干燥提取物储存的临界质量参数是一种抗氧化剂活性(DPPH)，因为它的活能(1301.09 kal/mol)比化合物recveratrol的活能水平低。年龄保存冷冻的菊苣籽提取物35;45;连续第55、第28°C是13.57 12.67,11.83一天,14.56一天。Shelf的生命测量由松散的、未经加工的种子提取基于resveratrol和抗氧化剂activityMelinjo鹅卵石的磨砂，这是一个突出的导体复合材料，它具有抗氧反应性。在储存过程中，resveratrol可能会发现有对抗氧化剂活动的影响。这项研究的目标是研究助理茶具生活机架生活的估计被激活的机架生命测试埋葬了。这种方法是建立在储存条件上的，以加速损害的可能性为基础。存储是carried out for at 35天之温度35°C, 45°C和55°C。推荐人指出，在存放本料钻钻技术的简易质量参数是对DPPH激进分子的抑制。这是因为DPPH辐射量的激活能量比反冲能量低。一动鹅卵石的书架生活种子freeze-dried extract at存储35;45;55和28°C respectively是13。57天,12 . 67天,11 . 83天和14 . 56天。
{"title":"PENDUGAAN UMUR SIMPAN EKSTRAK KERING BEKU BIJI MELINJO KERIKIL (GNETUM GNEMON L. “KERIKIL”) BERDASARKAN KADAR SENYAWA RESVERATROL DAN AKTIVITAS ANTIOKSIDAN","authors":"Bambang Kunarto, Nfn Sutardi, Nfn Supriyanto, C. Anwar","doi":"10.21082/jpasca.v16n2.2019.73-79","DOIUrl":"https://doi.org/10.21082/jpasca.v16n2.2019.73-79","url":null,"abstract":"Biji melinjo kerikil mengandung resveratrol yang merupakan senyawa turunan stilbenoid dan mempunyai aktivitas antioksidan. Selama penyimpanan, senyawa resveratol dapat mengalami perubahan berupa oksidasi dan degradasi yang berdampak pada aktivitas antioksidannya. Penelitian ini bertujuan menduga umur simpan ekstrak kering beku biji melinjo kerikil berdasarkan kadar resveratrol dan aktivitas antioksidan (penghambatan radikal DPPH) sebagai indikator kerusakan. Pendugaan umur simapn dilakukan dengan metoda accelerated shelf life test (ASLT). Metoda ini didasarkan pada penyimpanan pada kondisi yang direkayasa sehingga mempercepat yang terjadinya kerusakan. Penyimpanan dilakukan selama 35 hari pada suhu simpan 35°C, 45°C adn 55°C. Hasil penelitian ini menunjukkan bahwa parameter mutu kritis pada penyimpanan ekstrak kering beku melinjo kerikil adalah aktivitas antioksidan (penghambatan radikal DPPH) karena memiliki energi aktivasi (1301,09 kal/mol) yang lebih rendah dibandingkan energi aktivasi kadar senyawa recveratrol. Umur simpan ekstrak keirng beku biji melinjo kerikil pada penyimpanan 35; 45; 55 dan 28°C berturut-turut adalah 13,57 hari, 12,67 hari, 11,83 hari dan 14,56 hari. Shelf life estimation of melinjo kerikil seeds freeze-dried extract based on resveratrol and antioxidant activityMelinjo kerikil seeds contain resveratrol which is a stilbenoid derivative compound and has antioxidant activity. During storage, resveratrol can be dagraded which have an impact on their antioxidant activity. The aim of this study wa to estimate teh shelf life of melinjo kerikil seed freeze-dried extract based on resveratrol content and inhibition of DPPH radicals as an indicator of damage. Estimation of shelf life is carried out by the accelerated shelf life test (ASLT). This method is based on storage in conditions that are engineered so as to speed up the occurrence of damage. Storage is carried out for 35 days at the temperature of 35°C, 45°C, and 55°C. The results showed that the critical quality parameter in the storage of melinjo kerikil seed freeze-dried extracs was inhibition of DPPH radicals. This is because the activation energy of inhibition of DPPH radicals is lower than the revertrol activation energy. The Shelf life of melinjo kerikil seed freeze-dried extract at storage 35; 45; 55 and 28°C respectively were 13.57 days, 12.67 days, 11.83 days and 14.56 days. ","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"92 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124660928","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 : 2019-09-30DOI: 10.21082/jpasca.v16n2.2019.99-109
N. Aini, Budi Sustriawan, Nfn Masrukhi
Pragelatinisasi merupakan metode modifikasi yang dapat diterapkan untuk tepung jagung sehingga diharapkan dapat mempermudah pada proses pembuatan mi. Suhu gelatinisasi berbeda-beda bagi tiap jenis pati, dan untuk mencapai suju gelatinisasi tersebut tiap bahan memerlukan waktu yang berbeda. Setiap bahan juga membutuhkan penambhan air yang tepat agar dapat mengalam gelatinisasi. Penelitian ini bertujuan untuk (1) mempelajari kombinasi wkatu dan suhu pemasakan serta jumlah air yang ditambhakan untuk suspensi tepung jagung pragelatinisasi yang mempunyai respon maksimum terhadap kadar karbohidrat, kadar pengembangan dan tingkat penerimaan mi jagung; (2) mengetahui karakter fisiokimia dan organoleptik mi jagung pada formula optimal. Hasil penelitian menunjukkan bahwa ondisi pragelatinisasi optimal pada tepung jagung untuk pembuatan mi adalah selama pemasakan 7 menit waktu pemasakan, suhu 71C dan volume air 13% b/v. Mi jagung formula optimal memiliki kadar air 62,61%; kadar abu 0,322% bb; kadar lemak 1,37% bb; kadar protein total 4,18% bb; kadar karbohidrat 31,51% bb; daya pengembangan mi 16,67%; warna 2,5 9kuning keputihan); aroma 3,9 (tidak khas tepung); tekstur (2,5) (agak kenyal); rasa 2,6 (agak gurih); dan tingkat kesukaan keseluruhan 2,8 (suka). mi jagung ini masih memerlukan perbaikan proses untuk menurunkan kadar air yang tinggi, supaya memenuhi SNI 01-2987-1992. Pragelatinization is a modification method that can be applied for corn flour so that it can simplify the application for noodles. The temperature of gelatinization varies for each type of starch, and to reach the gelatinization temperature each ingredient needs different time. Each ingredient also needs the precise amount of water to get gelatinization. The object of this research are (1) to study the combination of cooking time and temperature and the amount of water needed for the suspension of pragelatinized corn flour which has a maximum response to carbohydrate levels, swelling power and preference of corn noodles; (2) to study the physicochemical and sensory characters of corn noodles in the optimal formula. The results showed that the optimal pregelatinization condition in corn flour for the production of noodles was during 7 minutes cooking time, temperature 71oC and volume of water 13% b / v. The optimal formula for corn noodles has a water content of 62.61%; ash content 0.322% bb; fat content 1.37% bb; total protein content 4.18% bb; carbohydrate levels 31.51% bb; power of development of noodles 16.67%; color 2.5 (whitish yellow); aroma 3,9 (not typical flour); texture 2.5 (slightly springy); flavor 2,6 (rather umami); and preference level 2.8. The corn noodles still need to improve the process to reduce the high water content so that they have not fulfilled Indonesian Nasional Standard 01-2987-1992.
{"title":"OPTIMASI PEMBUATAN MI DARI TEPUNG JAGUNG PRAGELATINISASI","authors":"N. Aini, Budi Sustriawan, Nfn Masrukhi","doi":"10.21082/jpasca.v16n2.2019.99-109","DOIUrl":"https://doi.org/10.21082/jpasca.v16n2.2019.99-109","url":null,"abstract":"Pragelatinisasi merupakan metode modifikasi yang dapat diterapkan untuk tepung jagung sehingga diharapkan dapat mempermudah pada proses pembuatan mi. Suhu gelatinisasi berbeda-beda bagi tiap jenis pati, dan untuk mencapai suju gelatinisasi tersebut tiap bahan memerlukan waktu yang berbeda. Setiap bahan juga membutuhkan penambhan air yang tepat agar dapat mengalam gelatinisasi. Penelitian ini bertujuan untuk (1) mempelajari kombinasi wkatu dan suhu pemasakan serta jumlah air yang ditambhakan untuk suspensi tepung jagung pragelatinisasi yang mempunyai respon maksimum terhadap kadar karbohidrat, kadar pengembangan dan tingkat penerimaan mi jagung; (2) mengetahui karakter fisiokimia dan organoleptik mi jagung pada formula optimal. Hasil penelitian menunjukkan bahwa ondisi pragelatinisasi optimal pada tepung jagung untuk pembuatan mi adalah selama pemasakan 7 menit waktu pemasakan, suhu 71C dan volume air 13% b/v. Mi jagung formula optimal memiliki kadar air 62,61%; kadar abu 0,322% bb; kadar lemak 1,37% bb; kadar protein total 4,18% bb; kadar karbohidrat 31,51% bb; daya pengembangan mi 16,67%; warna 2,5 9kuning keputihan); aroma 3,9 (tidak khas tepung); tekstur (2,5) (agak kenyal); rasa 2,6 (agak gurih); dan tingkat kesukaan keseluruhan 2,8 (suka). mi jagung ini masih memerlukan perbaikan proses untuk menurunkan kadar air yang tinggi, supaya memenuhi SNI 01-2987-1992. Pragelatinization is a modification method that can be applied for corn flour so that it can simplify the application for noodles. The temperature of gelatinization varies for each type of starch, and to reach the gelatinization temperature each ingredient needs different time. Each ingredient also needs the precise amount of water to get gelatinization. The object of this research are (1) to study the combination of cooking time and temperature and the amount of water needed for the suspension of pragelatinized corn flour which has a maximum response to carbohydrate levels, swelling power and preference of corn noodles; (2) to study the physicochemical and sensory characters of corn noodles in the optimal formula. The results showed that the optimal pregelatinization condition in corn flour for the production of noodles was during 7 minutes cooking time, temperature 71oC and volume of water 13% b / v. The optimal formula for corn noodles has a water content of 62.61%; ash content 0.322% bb; fat content 1.37% bb; total protein content 4.18% bb; carbohydrate levels 31.51% bb; power of development of noodles 16.67%; color 2.5 (whitish yellow); aroma 3,9 (not typical flour); texture 2.5 (slightly springy); flavor 2,6 (rather umami); and preference level 2.8. The corn noodles still need to improve the process to reduce the high water content so that they have not fulfilled Indonesian Nasional Standard 01-2987-1992.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114229014","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 : 2019-09-30DOI: 10.21082/jpasca.v16n2.2019.90-98
Zakia Maulida, N. Aini, Budi Sustriawan, Juni Sumarmono
Tepung sorgum tidak memilikki gluten sehingga tidak bisa dibuat menjadi orti yang memiliki tekstur baik. Untuk dapat menghasilakn roti sorgum dengan tekstur yang baik perlu bahan pembentuk sebagai pengganti gluten. Penambahan pati garut akan mengakibatkan gelatinisasi mampu memerangkap gelembung udara serta memfasilitasi retensi gas selama fermentasi. Gum arab memiliki kemampuan meniru sifat viskoelastis gluten. Tujuan dari penelitian ini adalah 1) menentukan proporsi pati garut dan gum arab yang optimum dalam pembuatan roti sorgum; 2) memperlajari sifat fisik, kimia, dan sensori roti. Rancangan percobaan menggunakan Response Surface Methodology dengan dua faktor yakni pati garut (25-40%) dan gum arab (1-5%). Variabel yang diamati meliputi volume spesifik, hardness, cohesiveness, kadar air, abu, karbohidrat, protein, lemak, serta karakteristik sensori (warna, aroma, tekstur, rasa, dan kesukaan). Formula optimum roti berbasis sorgum yakni dengan proporsi pati garut 40% dan gum arab 5 %. Karakteristik formula optimum roti sorgum adalah volume spesifik 342,76 cm3; hardness 0,34 N; cohesiveness 1,31; kadar air 49,62%, kadar abu 0,74 %, kadar karbohidrat 40,45%, kadar protein 6,22%, dan kadar lemak 2,97%. Karakteristik sensori (warna putih sedikit keabuan, aroma khas roti agak kuat, tekstur pori agak seragam, rasa khas roti agak kuat dan tingkat kesukaan netral). Karakter ini hampir sama dengan roti dari terigu sehingga dapat digunakan sebagai pangan alternatif bagi orang yang intoleran terhadap gluten. Gluten Free Bread Formulation Based on Sorghum Flour with Addition of Arabic Garut and Gum StarchThe gluten-free bread formula from sorghum requires the formation of a gluten substitute so that bread has desire characteristics. During baking, starch granules of arrowroot gelatinize and have ability to trap air bubbles, facilitating gas retention during fermentation. Arabic gum has the ability to mimic the viscoelastic properties of gluten. The objectives of this study were 1) determining the optimum proportion of arrowroot starch and Arabic gum in sorghum-based gluten-free bread making; 2) knowing the physical, chemical, and sensory properties of bread. The experimental design in this study used Response Surface Methodology with two factors is arrowroot starch (25-40%) and arabic gum (1-5%). The variables observed were specific volume, hardness, cohesiveness, moisture, ash content, carbohydrate, protein, fat, and sensory characteristics (color, aroma, texture, taste, and preference). The optimum formula for sorghum bread is 40% proportion of arrowroot starch and 5% of Arabic gum addition. The characteristic of bread were specific volume 342.76 cm3, hardness 0,34 N, cohesiveness 1.31; 49,62% moisture content, 0.74% ash content, carbohydrate levels of 40.45% protein content of 6.22% and fat content of 2.97% and sensory characteristics (slightly grayish white, distinctive strong bread aroma, rather unifrom pore texture, distinctive strong bread flavor and
{"title":"FORMULASI ROTI BEBAS GLUTEN BERBASIS TEPUNG SORGUM DENGAN PENAMBHAAN PATI GARUT DAN GUM ARAB","authors":"Zakia Maulida, N. Aini, Budi Sustriawan, Juni Sumarmono","doi":"10.21082/jpasca.v16n2.2019.90-98","DOIUrl":"https://doi.org/10.21082/jpasca.v16n2.2019.90-98","url":null,"abstract":"Tepung sorgum tidak memilikki gluten sehingga tidak bisa dibuat menjadi orti yang memiliki tekstur baik. Untuk dapat menghasilakn roti sorgum dengan tekstur yang baik perlu bahan pembentuk sebagai pengganti gluten. Penambahan pati garut akan mengakibatkan gelatinisasi mampu memerangkap gelembung udara serta memfasilitasi retensi gas selama fermentasi. Gum arab memiliki kemampuan meniru sifat viskoelastis gluten. Tujuan dari penelitian ini adalah 1) menentukan proporsi pati garut dan gum arab yang optimum dalam pembuatan roti sorgum; 2) memperlajari sifat fisik, kimia, dan sensori roti. Rancangan percobaan menggunakan Response Surface Methodology dengan dua faktor yakni pati garut (25-40%) dan gum arab (1-5%). Variabel yang diamati meliputi volume spesifik, hardness, cohesiveness, kadar air, abu, karbohidrat, protein, lemak, serta karakteristik sensori (warna, aroma, tekstur, rasa, dan kesukaan). Formula optimum roti berbasis sorgum yakni dengan proporsi pati garut 40% dan gum arab 5 %. Karakteristik formula optimum roti sorgum adalah volume spesifik 342,76 cm3; hardness 0,34 N; cohesiveness 1,31; kadar air 49,62%, kadar abu 0,74 %, kadar karbohidrat 40,45%, kadar protein 6,22%, dan kadar lemak 2,97%. Karakteristik sensori (warna putih sedikit keabuan, aroma khas roti agak kuat, tekstur pori agak seragam, rasa khas roti agak kuat dan tingkat kesukaan netral). Karakter ini hampir sama dengan roti dari terigu sehingga dapat digunakan sebagai pangan alternatif bagi orang yang intoleran terhadap gluten. Gluten Free Bread Formulation Based on Sorghum Flour with Addition of Arabic Garut and Gum StarchThe gluten-free bread formula from sorghum requires the formation of a gluten substitute so that bread has desire characteristics. During baking, starch granules of arrowroot gelatinize and have ability to trap air bubbles, facilitating gas retention during fermentation. Arabic gum has the ability to mimic the viscoelastic properties of gluten. The objectives of this study were 1) determining the optimum proportion of arrowroot starch and Arabic gum in sorghum-based gluten-free bread making; 2) knowing the physical, chemical, and sensory properties of bread. The experimental design in this study used Response Surface Methodology with two factors is arrowroot starch (25-40%) and arabic gum (1-5%). The variables observed were specific volume, hardness, cohesiveness, moisture, ash content, carbohydrate, protein, fat, and sensory characteristics (color, aroma, texture, taste, and preference). The optimum formula for sorghum bread is 40% proportion of arrowroot starch and 5% of Arabic gum addition. The characteristic of bread were specific volume 342.76 cm3, hardness 0,34 N, cohesiveness 1.31; 49,62% moisture content, 0.74% ash content, carbohydrate levels of 40.45% protein content of 6.22% and fat content of 2.97% and sensory characteristics (slightly grayish white, distinctive strong bread aroma, rather unifrom pore texture, distinctive strong bread flavor and","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"67 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125938172","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 : 2019-09-30DOI: 10.21082/jpasca.v16n2.2019.64-72
M. Kurniadi, Asep Nurhikmat, A. Kusumaningrum, Aldicky Faizal Amri, D. Ariani
Penelitian ini bertujuan untuk membuat rancangan proses produksi fruit leather berbasis pisang skala UKM kapasitas 50 kg/hari. Metode penelitian yang digunakan pada tahap pertama adalah melakukan formulasi pisang dengan variasi jenis buah yaitu F1 (pisang /mangga), F2 (Pisang /nanas) dan F3 (pisang/sirsak) serta dilakukan pengujian kimia, mikrobiologi dan sensoris. Simulasi analisis kelayakan usaha dengan menggunakan kriteria kelayakan yaitu tingkat keuntungan, Benefit Cost Rasio (BCR ), IRR, NP, Break Event Point dan penentuan tata letak peralatan proses produksi. Data yang diperoleh disajikan dalam bentuk tabel, selanjutnya diolah dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa formula terpilih adalah F1 (pisang/mangga) mempunyai karakteristik kimia yang meliputi kadar air 18,00 %, vitamin C 115,80 mg/100g,serat pangan2,98%,pektin 12,80%, gula reduksi 12,65%, Aw 0,521 dan kuat tarik 6,37 N serta paling disukai panelis. Hasil simulasi kelayakan usaha fruit leather berbasis pisang skala UKM kapasitas 50 kg per hari layak dikembangkan, karena memenuhi kriteria kelayakan usaha yaitu : BCR 1,20; BEP (Rp) 35.111.358,57,-; BEP (unit) 5852, NPV 240.255.699,13, IRR 11,57% , rencana usaha produksi Fruit Leather lebih sensitif terhadap skenario penurunan pendapatan daripada kenaikan biaya. Tata letak peralatan produksi menggunakan bentuk U (U shape). Fruit Leather Production Process Design Based On Middle Small Scale Business Scale (UKM) Capacity 50 Kg/ DayThe aim of this research was to study about desain process of fruit leather production based on banana in home industry scale 50kg/day. The first step was formulated fruit leather based ono banana with varians of fruits i.e. F1 (banana.mango), F2 (banana/pineapple) and F3 (banana/soursop) then analyzed their characteristics (chemical, microbiology and sensory). Business properness analysis simulation used income level, Benefit Cost Ratio (BCR), IRR, NP, Break Event Point and production layout had been done. The data results presented in table and descriptive analyzed. The results showed that selected formula and most preferred and most by panelists was F1 (banana/mango) with water content 18%, vitamin C 115.8 mg/100g, fiber 2.98%, pectin 12.8%, reduction sugra 12.65%, water activity 0.521 and tensile strength of 6.37 N. Simulation results of business properness were BCR 1.20; BEP (Rp) 35.111.358,57; BEP (unit) 5852 NPV 240.255.699,13; IRR 11,57%. Layout of fruit leather production used U shape preferable.
{"title":"RANCANGAN PROSES PRODUKSI FRUIT LEATHER BERBASIS PISANG SKALA USAHA KECIL MENENGAH (UKM) KAPASITAS 50KG/HARI","authors":"M. Kurniadi, Asep Nurhikmat, A. Kusumaningrum, Aldicky Faizal Amri, D. Ariani","doi":"10.21082/jpasca.v16n2.2019.64-72","DOIUrl":"https://doi.org/10.21082/jpasca.v16n2.2019.64-72","url":null,"abstract":"Penelitian ini bertujuan untuk membuat rancangan proses produksi fruit leather berbasis pisang skala UKM kapasitas 50 kg/hari. Metode penelitian yang digunakan pada tahap pertama adalah melakukan formulasi pisang dengan variasi jenis buah yaitu F1 (pisang /mangga), F2 (Pisang /nanas) dan F3 (pisang/sirsak) serta dilakukan pengujian kimia, mikrobiologi dan sensoris. Simulasi analisis kelayakan usaha dengan menggunakan kriteria kelayakan yaitu tingkat keuntungan, Benefit Cost Rasio (BCR ), IRR, NP, Break Event Point dan penentuan tata letak peralatan proses produksi. Data yang diperoleh disajikan dalam bentuk tabel, selanjutnya diolah dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa formula terpilih adalah F1 (pisang/mangga) mempunyai karakteristik kimia yang meliputi kadar air 18,00 %, vitamin C 115,80 mg/100g,serat pangan2,98%,pektin 12,80%, gula reduksi 12,65%, Aw 0,521 dan kuat tarik 6,37 N serta paling disukai panelis. Hasil simulasi kelayakan usaha fruit leather berbasis pisang skala UKM kapasitas 50 kg per hari layak dikembangkan, karena memenuhi kriteria kelayakan usaha yaitu : BCR 1,20; BEP (Rp) 35.111.358,57,-; BEP (unit) 5852, NPV 240.255.699,13, IRR 11,57% , rencana usaha produksi Fruit Leather lebih sensitif terhadap skenario penurunan pendapatan daripada kenaikan biaya. Tata letak peralatan produksi menggunakan bentuk U (U shape). Fruit Leather Production Process Design Based On Middle Small Scale Business Scale (UKM) Capacity 50 Kg/ DayThe aim of this research was to study about desain process of fruit leather production based on banana in home industry scale 50kg/day. The first step was formulated fruit leather based ono banana with varians of fruits i.e. F1 (banana.mango), F2 (banana/pineapple) and F3 (banana/soursop) then analyzed their characteristics (chemical, microbiology and sensory). Business properness analysis simulation used income level, Benefit Cost Ratio (BCR), IRR, NP, Break Event Point and production layout had been done. The data results presented in table and descriptive analyzed. The results showed that selected formula and most preferred and most by panelists was F1 (banana/mango) with water content 18%, vitamin C 115.8 mg/100g, fiber 2.98%, pectin 12.8%, reduction sugra 12.65%, water activity 0.521 and tensile strength of 6.37 N. Simulation results of business properness were BCR 1.20; BEP (Rp) 35.111.358,57; BEP (unit) 5852 NPV 240.255.699,13; IRR 11,57%. Layout of fruit leather production used U shape preferable.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129763922","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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