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Sulusi Prabawati
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Agriculture, Biological Sciences & Forestry Engineering

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Identifikasi Dan Uji Keamanan Asap Cair Tempurung Kelapa Untuk Produk Pangan Slamet Budijanto; Rokhani Hasbullah; Sulusi Prabawati; nFN Setyadjit; nFN Sukarno; Ita Zuraida
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 1 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n1.2008.32-40

Abstract

Penelitian ini bertujuan untuk mengkaji keamanan pangan asap cair tempurung kelapa untuk produk pangan dengan uji toksisitas akut dan identifikasi komponen volatil menggunakan Gas Chromatography- Mass Spectroscopy (GC-MS). Uji toksisitas akut asap cair dilakukan dengan menentukan nilai LD50 atau dosis tunggal suatu zat yang diharapkan akan membunuh 50% hewan percobaan, berdasarkan OECD 402 (2001) Guidelines for the Testing of Chemicals. Tiga ekor mencit digunakan untuk setiap perlakuan. Dosis yang diujikan adalah 0, 50, 500, 5.000, dan 15.000 mg/kg bobot badan. Hasil pengamatan menunjukkan bahwa nilai LD50 asap cair tempurung kelapa lebih besar dari 15.000 mg/kg bobot badan mencit. Berdasarkan Peraturan Pemerintah RI No.74 Tahun 2001, asap cair tempurung kelapa dengan nilai LD50 lebih besar dari 15.000 mg/kg, maka termasuk bahan yang tidak toksik dan aman digunakan untuk produk pangan. Identifikasi komponen volatil asap cair tempurung kelapa diawali dengan mengekstrak bahan tersebut menggunakan diklorometan sebagai pelarut. Hasil analisis GC-MS menunjukkan terdapat 40 komponen yang teridentifikasi dari asap cair, dengan 7 komponen yang dominan yaitu 2-Methoxyphenol (guaiacol), 3,4-Dimethoxyphenol, Phenol, 2-methoxy-4-methylphenol, 4-Ethyl-2-methoxyphenol, 3-Methylphenol, dan 5-Methyl-1,2,3-trimethoxybenzene. Selain itu, tidak ditemukan adanya senyawa-senyawa Policyclic Aromatic Hydrocarbon (PAH) yang bersifat karsinogenik termasuk benzo[a]pyrene dalam asap cair tempurung kelapa.Identification and Safety Test on Liquid Smoke Made From Coconut Shell for Food ProductThe objective of this research was to study the food safety of coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy (GC-MS). Acute toxicity test of these product were assessed by determination of L050 dose (the single dose which causes the death of half the test animals) based on OECD 402 (2001) Guidelines for the Testing of Chemicals. Three mice were used for each step. The dose used were 5 fixed levels, i.e. 0, 50, 500, 5000, and 15000 mg/kg body weight. Results indicated that LO,o dose of this liquid smoke were more than 15.000 mg/kg body weight of mice. Based on regulation by the Indonesian Government (Regulation 74/RII2001), liquid smoke with LDso value more than 15.000 rug/kg body weight of mice, is not toxic and safe for food products. Identification of volatile compounds of liquid smoke was started by extracted these product using dichloromethane as a solvent. Result of GC-MS showed that liquid smoke comprised 40 components. From GC-MS spectra were identified 7 peaks of a higher proportions. They were identified as 2-Methoxyphenol (guaiacol), 3,4-dimethoxyphenol, Phenol, 2- methoxy-4-rnethylphenol, 4-Ethyl-2-methoxyphenol, 3-Methylphenol, and 5-Methyl-I.2.3-trimethoxybenzene. Neither benzo[a]pyrene nor other polycyclic aromatic compounds with carcinogenic properties were found in the liquid smoke.
DAYA SIMPAN BUAH MANGGIS (Garcinia mangostana L.) PADA BERBAGAI TINGKAT KETUAAN DAN SUHU PENYIMPANAN Dondy Setyabudi; S. M Widayanti; Sulusi Prabawati
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n2.2015.70-77

Abstract

The aim of research provides information physicochemical characters of three levels of maturity picking of mangosteen fruit in storage at both low and ambient storage temperature. Mangosteen fruit was obtained from production centers in villages Puspahiang, Puspahiang, Tasikmalaya and Wanayasa, Purwakarta, West Java. Sampling sites was used as block with twice sampling at each location. Mangosteen fruit picked at the three levels of stages of maturity detected by color; a) Maturity-1: green red spots, b) Maturity-2: breaker red”cumolat” 10-25%, and c) Maturity-3: 25-50% red-purple spots. The maturity was based on the color of the assumed age of farmers as picking at 106, 108, and 110 days after bloom (DAB). Further mangosteen fruit was stored at ambient temperature 27-29 °C and at low temperature 9 ± 1 °C. Observations were made on physical and chemical properties at intervals of 0, 3, 6 days, until the samples were not accepted by panelis. Analysis of physical properties include withered sepals, weight loss, skin color of fruit, and mangosteen rind characteristics using scanning electronic microscope/SEM. Meanwhile, the chemical properties include vitamin C, total acid, and total soluble solids. The results showed that the stage maturity 108 days (maturity-2 break color 10-25%) has a 12 day shelf life with characteristics withered sepals 2.61; weight loss of 3.80%; vitamin C 60.01 mg/100 g, total soluble solids 17.35%, and 0.41% total acid is the best stage picking compared to other stage picking. The maturity of the mangosteen fruit picking 108 days after blooming (maturity-2) with these characteristics was expected to be used for determining the proper maturity for picking suitable for export.
Penentuan Bahan Kering Buah Mangga Secara Intact Menggunakan Near Infrared Spectroscopy Diding Suhandy; Sulusi Prabawati; nFN Yulianingsih; nFN Yatmin
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 2 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n2.2008.10-17

Abstract

Untuk membangun cara pengukuran bahan kering buah mangga secara on-plant (buah masih di pohon) diperlukan sebuah cara pengukuran bahan kering yang bersifat tidak merusak. Pada studi ini, dilakukan penggunaan NIR Spectroscopy untuk pengukuran bahan kering buah mangga secara tidak merusak. Spektra buah mangga diambil menggunakan sebuah spektrometer portabel pada mode absorbans pada dua titik berbeda. Nilai aktual bahan kering buah mangga diukur secara merusak dengan mengeringkan sampel pada suhu 70ºC selama 96 jam. The Partial Least Squares (PLS) regression digunakan untuk membangun persamaan kalibrasi. Hasil penelitian menunjukkan NIR Spectroscopy berhasil mengukur bahan kering buah mangga dengan  koefisien korelasi (r) antara nilai prediksi dan aktual sebesar 0,93, standar eror prediksi (SEP) sebesar 0,89 dan bias sebesar 0,12. Determination of Dry Matter in Intact Mango Fruit Using Near Infrared SpectroscopyTo establish a method to determine the dry matter non destructively on-plant measurement of dry matter in mango fruit, should be done. In this work, near infrared (NIR) Spectroscopy for non destructive measurement of dry matter in mango fruit was investigated. Using a portable spectrometer, spectra for each sample were acquired in absorbance mode at two different positions. The actual value of dry matter of mango was measured by drying the mango sampled at 70°C for 96 h. The Partial Least Squares (PLS) regression was used to develop a calibration equation. The NIR Spectroscopy method successfully determined the dry matter of mango fruits with correlation coefficient (r) between predicted and actual values was with 0.93, standard error of prediction (SEP) of 0.89 and bias of 0.12.
ANALISIS TINGKAT KEPUASAN RUMAH TANGGA TERHADAP PROGRAM GERAKAN TANAM CABAI Rima Setiani; Rizka Amalia Nugrahapsari; Sulusi Prabawati; Dewa K.S. Swastika
Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Vol 22, No 1 (2019): Maret 2019
Publisher : Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpptp.v22n1.2019.p85-110

Abstract

Analysis of Household Customer Satisfaction Level on Chilli Planting Program. Chili is one of the important food commodities which are consumed by almost all of Indonesian people. In some situations, the availability of chili is limited, so that its price is increasing significantly. This situation has encouraged the Government of Indonesia (GoI) to launch the Chili Planting Program. The purpose of this study was to analyze the level of household satisfaction to Chili Planting Program. The study was done in Bogor and Jakarta in February until December 2017. The method used was an interview based on quesionaire distributed to 95 women involved in PKK (family welfare development program). Data collected was analysed using Customer Satisfaction Index (CSI), furthermore to know some attributes which affected respondents satisfaction, the data was analyzed using Importance Performance Analysis (IPA). The results were said that CSI of household in Bogor was 53.18% and in Jakarta was 49.89%, which were in the range of 40.01% - 60.01%. That is meant the level of household satisfaction on two locations of the study was not satisfied yet. Therefore it is necessary to improve the performance of attributes i.e. explaining how to plant chili, assisting and providing planting media, fertilizers and pesticides with the aim that the chili cultivation program will successful, or achieving a satisfaction level of 80.01% - 100%.Keywords: chilli, planting program, level of satisfaction, householdABSTRAK Cabai merupakan salah satu komoditas pangan yang penting, karena dikonsumsi oleh hampir seluruh masyarakat Indonesia. Pada saat-saat tertentu (seperti hari raya) ketersediaan cabai sangat terbatas, sehingga harga melonjak dan menimbulkan keresahan di masyarakat. Fenomena tersebut mendorong pemerintah untuk melakukan penanaman cabai secara masal melalui Program Gerakan Tanam (Gertam) Cabai. Tujuan kajian adalah untuk mengetahui tingkat kepuasan responden terhadap program Gertam Cabai. Penelitian dilakukan di Bogor dan Jakarta pada bulan Februari sampai Desember 2017. Metode penelitian adalah wawancara berdasarkan kuesioner kepada 95 ibu rumah tangga dalam kelompok PKK. Data yang terkumpul dianalisa menggunakan metode Customer Satisfaction Index (CSI), yang dilanjutkan dengan Importance Performance Analysis (IPA) untuk mengetahui atribut-atribut yang mempengaruhi tingkat kepuasan responden. Tingkat kepuasan ibu rumah tangga terhadap program gertam cabai untuk lokasi Bogor adalah 53,18% dan Jakarta adalah 49,89%. Di kedua lokasi tingkat kepuasan berada pada rentang 40,01 – 60,01%, yang artinya tingkat kepuasan responden biasa atau posisi sedang atau dikatakan belum berhasil. Oleh karena itu diperlukan peningkatan kinerja atribut penjelasan cara menanam cabai, pendampingan dan penyediaan media tanam, pupuk dan pestisida dengan tujuan agar program Gertam Cabai berhasil, atau mencapai tingkat kepuasan 80,01 – 100%.Kata kunci: cabai, gerakan tanam, tingkat kepuasan, rumah tangga 
Penggunaan Near Infrared Spectroscopy Pada Penentuan Kandungan Padatan Terlaru.t Buah Mangga Indramayu Secara Tidak Merusak Diding Suhandy; Rofandi Hartanto; Sulusi Prabawati; Yulianingsih .; Mad Yamin
Jurnal Keteknikan Pertanian Vol. 22 No. 2 (2008): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.022.2.%p

Abstract

Near infrared (NIR) spectroscopy appears as a prominent method for nondestructive fruit quality assessment. In this work, the relationship between the nondestructive NIR spectral measurements and the soluble solids content (SSC) of mango fruit was investigated. A number of 92 mango fruits (Mangifera indica var. Indramayu) were used as samples. The samples were divided into two groups, 46 samples for developing calibration model and 46 samples for performing validation. Using a portable spectrometer, spectra for each sample were acquired in absorbance mode at six different positions. The SSC of mango was measured using the digital refraktometer. The Partial Least Squares (PLS) regression was used to develop a calibration model. The NIR spectroscopy method successfully determined the sse of mango fruits with correlation coefficient between predicted and actual values (r) of 0.91, standard error of prediction (SEP) of 0. 74, and bias of 0.02. Keywords: NIR spectroscopy, soluble solids content, absorbance mode, nondestructive method,mangoDiterima: 18 Maret 2008; Disetujui: 17 Juli 2008
Co-Authors - Sjaifullah - Suyanti . Setiadjit . Sukarno Anny Yanuriati Asep W Permana Astu Unadi DEWA K.S. SWASTIKA Diding Suhandy Dini Rizkyah Dondy A Setyabudi Dondy Anggono Setiabudi Dondy Setyabudi Endang D. A. Ermi Sukasih Ita Zuraida J Rosalina J. Knol M Paillard Mad Yamin nFN Parwiyanti nFN Setyadjit NFN Setyadjit nFN Sukarno nFN Suyanti nFN Yatmin nFN Yulianingsih Rima Setiani Rizka Amalia Nugrahapsari Rofandi Hartanto Rokhani Hasbullah S. M Widayanti Setiadjit Setiadjit Siti Mariana Widayanti Slamet Budijanto Sri Yuliani Sriani Sujiprihati Sukarno Sukarno Tatang Hidayat Wisnu Broto Yulianingsih .