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Suryatmi Retno Dumadi
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Agriculture, Biological Sciences & Forestry Computer Science & IT Energy Industrial & Manufacturing Engineering

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PEMANFAATAN LIMBAH DAGING BUAH PALA TUA DI MALUKU Dumadi, Suryatmi Retno
Jurnal Rekayasa Lingkungan Vol 5, No 1: Jurnal Rekayasa Lingkungan
Publisher : BPPT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.65 KB)

Abstract

It was until the end of 2007, the meat of nutmeg was abandoned near the trees, in Mollucas Islands, especially in Ambon island and Banda island. The nutmeg meat was considered as waste of nutmeg agribusiness. An effort to make the waste become a valuable product had been done. It was used as the raw material of nutmeg syroop which gives added value to nutmeg and benefi t to those who drink it. The process and apparatus to make the syroop were simple, it begin with extraction of nutmeg meat, sterilization of the syroop container, mixing the extract with sugar, bottling, labeling. With the ratio of extracted juice to sugar 1:1, the product have good taste and fl avor, which was preferred by panels. The syroop produced contained vitamine C 1,22% and reduced sugar of 25,35%. Financial analysis showed the profi t of this product was Rp.10.000,- per bottle and could be increased by expanding market and production.Keywords : Waste of nutmeg, abandoned, added value, extracted juice, syroop, profi t, market, taste, flavor
UTILIZATION OF OLD NUTMEG FLESH WASTE IN MALUKU Dumadi, Suryatmi Retno
Jurnal Rekayasa Lingkungan Vol 7, No 2: Jurnal Rekayasa Lingkungan
Publisher : BPPT

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Until the end of 2007, nutmeg flesh had been disposed as a waste because it is not harnessed into a valuable product in nutmeg producer area on the island of Ambon and Banda in Maluku. Diversification treatment from nutmeg flesh waste into syrup can provide economical value to the product, and health benefits to those who consume it. Manufacturing process done by using simple apparatus starts from extracting nutmeg liquid, sterilizing nutmeg syrup container, mixing with sugar, bottling, labeling to produce salable nutmeg syrup. The 1:1 ratio of nutmeg liquid to sugar gives good taste and preferred. Extracted flesh waste has been utilized as nutmeg flesh cake by mixing sugar in ratio of 1:1, battering evenly and drying in the sun or a heating oven at temperature of 50 oC to produce tasty nutmeg cake with economical value-added.keywords : nutmeg flesh waste, nutmeg syrup, old nutmeg.
UTILIZATION OF OLD NUTMEG FLESH WASTE IN MALUKU Dumadi, Suryatmi Retno
Jurnal Rekayasa Lingkungan Vol 7, No 2: Jurnal Rekayasa Lingkungan
Publisher : BPPT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.134 KB)

Abstract

Until the end of 2007, nutmeg flesh had been disposed as a waste because it is not harnessed into a valuable product in nutmeg producer area on the island of Ambon and Banda in Maluku. Diversification treatment from nutmeg flesh waste into syrup can provide economical value to the product, and health benefits to those who consume it. Manufacturing process done by using simple apparatus starts from extracting nutmeg liquid, sterilizing nutmeg syrup container, mixing with sugar, bottling, labeling to produce salable nutmeg syrup. The 1:1 ratio of nutmeg liquid to sugar gives good taste and preferred. Extracted flesh waste has been utilized as nutmeg flesh cake by mixing sugar in ratio of 1:1, battering evenly and drying in the sun or a heating oven at temperature of 50 oC to produce tasty nutmeg cake with economical value-added.keywords : nutmeg flesh waste, nutmeg syrup, old nutmeg.
THE MOISTURE CONTENT INCREASE OF DRIED COCOA BEANS DURING STORAGE AT ROOM TEMPERATURE Dumadi, Suryatmi Retno
185P -3466
Publisher : Agency for the Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (537.067 KB)

Abstract

Kadar air biji kakao kering dan kelembaban udara tempat penyimpanan merupakan faktor yang penting dalam penyimpanan bahan pertanian. Masalah teknis yang dihadapi dalam penyimpanan biji kakao kering adalah menjaga kelembaban udara dalam ruang penyimpanan sehingga organisme dan hama tidak merusak biji kakao. Kondisi udara di daerah tropika yang lembab menyebabkan komoditas kakao mudah mengalami kerusakan saat disimpan. Makalah ini mengulas kadar air biji kakao kering hasil perkebunan rakyat, persyaratan penyimpanan biji kakao kering, isotermis sorpsi lembab (ISL) dan berbagai cara penyimpanan biji kakao kering.
UTILIZATION OF OLD NUTMEG FLESH WASTE IN MALUKU Dumadi, Suryatmi Retno
Jurnal Rekayasa Lingkungan Vol 7, No 2: Jurnal Rekayasa Lingkungan
Publisher : BPPT

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Until the end of 2007, nutmeg flesh had been disposed as a waste because it is not harnessed into a valuable product in nutmeg producer area on the island of Ambon and Banda in Maluku. Diversification treatment from nutmeg flesh waste into syrup can provide economical value to the product, and health benefits to those who consume it. Manufacturing process done by using simple apparatus starts from extracting nutmeg liquid, sterilizing nutmeg syrup container, mixing with sugar, bottling, labeling to produce salable nutmeg syrup. The 1:1 ratio of nutmeg liquid to sugar gives good taste and preferred. Extracted flesh waste has been utilized as nutmeg flesh cake by mixing sugar in ratio of 1:1, battering evenly and drying in the sun or a heating oven at temperature of 50 oC to produce tasty nutmeg cake with economical value-added.keywords : nutmeg flesh waste, nutmeg syrup, old nutmeg.
UTILIZATION OF OLD NUTMEG FLESH WASTE IN MALUKU Dumadi, Suryatmi Retno
Jurnal Rekayasa Lingkungan Vol 7, No 2: Jurnal Rekayasa Lingkungan
Publisher : BPPT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.134 KB)

Abstract

Until the end of 2007, nutmeg flesh had been disposed as a waste because it is not harnessed into a valuable product in nutmeg producer area on the island of Ambon and Banda in Maluku. Diversification treatment from nutmeg flesh waste into syrup can provide economical value to the product, and health benefits to those who consume it. Manufacturing process done by using simple apparatus starts from extracting nutmeg liquid, sterilizing nutmeg syrup container, mixing with sugar, bottling, labeling to produce salable nutmeg syrup. The 1:1 ratio of nutmeg liquid to sugar gives good taste and preferred. Extracted flesh waste has been utilized as nutmeg flesh cake by mixing sugar in ratio of 1:1, battering evenly and drying in the sun or a heating oven at temperature of 50 oC to produce tasty nutmeg cake with economical value-added.keywords : nutmeg flesh waste, nutmeg syrup, old nutmeg.
PEMANFAATAN LIMBAH DAGING BUAH PALA TUA DI MALUKU Dumadi, Suryatmi Retno
Jurnal Rekayasa Lingkungan Vol 5, No 1: Jurnal Rekayasa Lingkungan
Publisher : BPPT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.65 KB)

Abstract

It was until the end of 2007, the meat of nutmeg was abandoned near the trees, in Mollucas Islands, especially in Ambon island and Banda island. The nutmeg meat was considered as waste of nutmeg agribusiness. An effort to make the waste become a valuable product had been done. It was used as the raw material of nutmeg syroop which gives added value to nutmeg and benefi t to those who drink it. The process and apparatus to make the syroop were simple, it begin with extraction of nutmeg meat, sterilization of the syroop container, mixing the extract with sugar, bottling, labeling. With the ratio of extracted juice to sugar 1:1, the product have good taste and fl avor, which was preferred by panels. The syroop produced contained vitamine C 1,22% and reduced sugar of 25,35%. Financial analysis showed the profi t of this product was Rp.10.000,- per bottle and could be increased by expanding market and production.Keywords : Waste of nutmeg, abandoned, added value, extracted juice, syroop, profi t, market, taste, flavor
THE MOISTURE CONTENT INCREASE OF DRIED COCOA BEANS DURING STORAGE AT ROOM TEMPERATURE Dumadi, Suryatmi Retno
185P -3466
Publisher : Agency for the Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (537.067 KB)

Abstract

Kadar air biji kakao kering dan kelembaban udara tempat penyimpanan merupakan faktor yang penting dalam penyimpanan bahan pertanian. Masalah teknis yang dihadapi dalam penyimpanan biji kakao kering adalah menjaga kelembaban udara dalam ruang penyimpanan sehingga organisme dan hama tidak merusak biji kakao. Kondisi udara di daerah tropika yang lembab menyebabkan komoditas kakao mudah mengalami kerusakan saat disimpan. Makalah ini mengulas kadar air biji kakao kering hasil perkebunan rakyat, persyaratan penyimpanan biji kakao kering, isotermis sorpsi lembab (ISL) dan berbagai cara penyimpanan biji kakao kering.
The Use Combined Adsorbant to Extend the Storing Period of Cavendish Banana Suryatmi Retno Dumadi
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Post harvest damage of horticulture commodity in Indonesia has reached 30 to 40%. This research is aimed at extending the storing period of cavendish banana in order to extend the market range, while still enabling to maintain the quality of fresh preserved banana as required by consumers. One of the ways to do so is by using combines adsorbant as to control the air of the fruit surrounding.The type of adsorbant used is as follows : 1,2 and 3% of KMn04 ; 0,5, 1 and 1,5% of iron powder, and 3% of active carbon. The experiment was conducted in completed randomized design, by 10 factors of combined and concentrate adsorbant, and by 6 factors of storing time. The parameters being analyzed includes texture intensity, starch rate, total acid rate, total glucose rate, water rate and reduced glucose rate.The statistics test results of 10 treatments of combines adsorbant KMn04, iron powder, active carbon which were(1%, 0,5%, 3%), (1%, 1%, 3%), (1%, 1,5%,3%), (2%, 0,5%, 3%), (2%, 1%, 3%), (2%, 1.5%, 3%) (3%, 0,5%, 3%), (3%, 1%, 3%) ( 3%, 1,5%, 3%), suggested that the combined adsorbant (2%, 1,5%, 3%) at 15°C storing temperature is the best. This treatment is the best because it has the highest substances rate up to 72.36% db; relatively small texture change, total acid rate, total glucose rate, water rate and the lowest reduced glucose rate of 3.531% db which is more likely to extend the storing period of cavendish banana for approximately six weeks.Key Words : horticulture, cavendish, adsorbant, texture, storing period. 
PEMANFAATAN LIMBAH DAGING BUAH PALA TUA DI MALUKU Suryatmi Retno Dumadi
Jurnal Rekayasa Lingkungan Vol. 5 No. 1: Jurnal Rekayasa Lingkungan
Publisher : BPPT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29122/jrl.v5i1.1873

Abstract

It was until the end of 2007, the meat of nutmeg was abandoned near the trees, in Mollucas Islands, especially in Ambon island and Banda island. The nutmeg meat was considered as waste of nutmeg agribusiness. An effort to make the waste become a valuable product had been done. It was used as the raw material of nutmeg syroop which gives added value to nutmeg and benefi t to those who drink it. The process and apparatus to make the syroop were simple, it begin with extraction of nutmeg meat, sterilization of the syroop container, mixing the extract with sugar, bottling, labeling. With the ratio of extracted juice to sugar 1:1, the product have good taste and fl avor, which was preferred by panels. The syroop produced contained vitamine C 1,22% and reduced sugar of 25,35%. Financial analysis showed the profi t of this product was Rp.10.000,- per bottle and could be increased by expanding market and production.Keywords : Waste of nutmeg, abandoned, added value, extracted juice, syroop, profi t, market, taste, flavor
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