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All Journal TEKNIK Jurnal Media Wahana Ekonomika Jurnal Ilmiah Peuradeun Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Jambura Physics Journal International Journal for Educational and Vocational Studies Jurnal Ilmiah Profesi Pendidikan Jurnal Fisika dan Terapannya Community Development Journal: Jurnal Pengabdian Masyarakat Optika : Jurnal Pendidikan Fisika Strukturasi: Jurnal Ilmiah Magister Administrasi Publik Journal of Management - Small and Medium Enterprises (SME's) Eduproxima : Jurnal Ilmiah Pendidikan IPA Yumary: Jurnal Pengabdian kepada Masyarakat Computational and Experimental Research in Materials and Renewable Energy (CERiMRE) Journal of Food Technology and Health MAHESA : Malahayati Health Student Journal Mubeza BIOCHEPHY: Journal of Science Education Jurnal Manajemen dan Profesional Journal of Science and Science Education (JoSSEd) Jurnal Media Akuntansi (MEDIASI) Jurnal Luminous: Riset Ilmiah Pendidikan Fisika Jurnal Pijar MIPA Jurnal Pendidikan Matematika Malikussaleh Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi Journal of Creative Student Research Student Scientific Creativity Journal Electronic Journal of Education, Social Economics and Technology Kohesi: Jurnal Sains dan Teknologi ANDREW Law Journal JURNAL MANAJEMEN DAN INVESTASI (MANIVESTASI) Jurnal Ilmiah IPA dan Matematika (JIIM) Mengabdi: Jurnal Hasil Kegiatan Bersama Masyarakat Mu'adalah: Jurnal Studi Gender dan Anak Budgeting: Jurnal Akuntansi Syariah International Journal of Economics, Commerce, and Management Jurnal Solusi Masyarakat Dikara International Journal of Industrial Innovation and Mechanical Engineering Jurnal Ekonomi Kesehatan Indonesia Majalah Teknik Mesin Singkite Journal Prosiding Seminar Nasional Keguruan dan Pendidikan (SNKP)
Mursalin .
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Journal : Indonesian Food Science and TechnologyJournal

 1 
Crystallization Kinetics Of Coconut Oil Based On Gompertz Model Mursalin, Mursalin
Indonesian Food Science and Technology Journal Vol. 1 No. 1 (2017): Volume 1. Number 1, December 2017 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1097.924 KB) | DOI: 10.22437/ifstj.v1i1.4269

Abstract

The cooling rate and temperature of crystallization has been proven to be very influential on the rate of crystal formation oil. Oil crystallization kinetics can be measured by monitoring changes in the solid fat content(SFC) of oil during cooling process. In this study, SFC measuredusing pulsed Nuclear Magnetic Resonance (pNMR). Four levels of cooling rates and temperature crystallization studied. Crystallization kinetics parameters were measured by applying the model of Gompertz. Gompertz model used to explain the induction time, the increase in the maximum rate of crystallization and the crystalline polymorphic. Crystallization was done by heating the oil at a temperature of 70°C for 10 minutes prior to rapid cooling to 29°C. Then, rate of cooling from 29°C to the crystallization temperature (critical cooling rate) was set below 2°C/minutes. During the process, the oil was stirred at 15 rpm. Solid fraction was measured periodically since the crystallization temperature was reached until maximum solid fraction was achieved. The results showed that the Gompertzmodel able to quantitatively describe the crystallization kinetics of coconut oil. Lower critical cooling rate reduces the induction time of crystallization but accelerate the maximum increase rate of crystallization. Crystallization temperature has a negative correlation with the induction time and the maximum increase rate of crystallization. In the crystallization of coconut oil, critical cooling rate and crystallization temperature are only influence on the thermodynamics and kinetics of crystallization but not on its polymorphic formation.
Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene Mursalin, Mursalin; Andarwulan, Nuri; Hariyadi, Purwiyatno
Indonesian Food Science and Technology Journal Vol. 1 No. 1 (2017): Volume 1. Number 1, December 2017 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.927 KB) | DOI: 10.22437/ifstj.v1i1.5014

Abstract

Abstract— Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently.  Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used  in this  research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  
The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi Mursalin, Mursalin; Nizori, Addion; Rahmayani, Irma
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2. Number 2, July 2019 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v2i2.9442

Abstract

Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3). HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix. Keywords— crystal growth,instant coffee, libtukom, recrystallization,
The Effect Of Sugar Concentration on the Organoleptic Quality of Liberika Tungkal Jambi Instant Coffee Mursalin, Mursalin; Nizori, Addion; Rahmayani, Irma
Indonesian Food Science and Technology Journal Vol. 3 No. 1 (2019): Volume 3. Number 1, December 2019 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i1.9448

Abstract

Abstract— This study aimed to determine the effect of sugar concentration on the organoleptic quality of instant coffee of Liberika Tungkal Jambi and to determine the optimal concentration of sugar in producing instant coffee with the best organoleptic quality. Instant coffee was produced by co-crystallizationmethod.The crystallizing agent used was granulated sugar. Coffee extract was made using an extractor in a ratio of coffee powder/hotwater of 1/15. Five levels of sugar concentration (15, 25, 35, 45 and 55%) were applied in a completely randomized design with 4 replications. The parameters observed were the sweetness level, the distinctive aroma of coffee, the granulestexture, and the panelist's preference.The parameters were organoleptically determined using 15 trained panelists in the scoring test format. The data was analyzed using ANOVA and DNMRT at 95% confidence level. The results showed that the sugar concentration had a significant effect on the level of sweetness, the distinctive aroma of coffee, and instant coffee granules performance but had no significant effect on solubility and panelist preferences. The optimal sugar concentration to produce instant coffee with good quality was 25%. Keywords— libtukom, instant coffee, recrystallization, sugar
Properties of Jambi Tempoyak; The effects of salts concentration Nizori, Addion; Mursalin, Mursalin
Indonesian Food Science and Technology Journal Vol. 1 No. 1 (2017): Volume 1. Number 1, December 2017 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (14616.4 KB) | DOI: 10.22437/ifstj.v1i1.5007

Abstract

Abstract— Tempoyak was made from fermented durian flesh, which very popular among Jambi people Indonesia. This study aims to isolate and identification of bacteria developed during fermentations process, determine physical-chemical properties of tempoyak as the effect of adding salts at various concentration and the sensory evaluations of tempoyak produced is also evaluated. The predominants microorganisms present in tempoyak were Lactobacillus bacteria. The results also showed that the level of salts concentration has a significant effect on pH, lactic acid content, however, has not significant impact on sensory evaluations. The best results was 3% of adding salts with the product properties of pH 3.64, lactic acid content 3.11% and overall acceptance score is 3.41. Keywords— Tempoyak, fermented foods, salts and sensory
Co-Authors ABDA NOKA, ISARA Abdi Gunawan Djafar Abdul Haris Odja Achmad Hizazi Addion Nizori Agus Mulyani Ahmad Bustami, Riyan Ahmadi, Haerul Aisyah Aisyah Akila Akila Akila Akila, Akila Amelia Amelia Andi Indra Wulan Sari Ramadani Andri Eko Putra, Andri Eko Ann Anshori Anne Abd Rahman ANNISA RIZNANDA Apri Rahmadi Aprilia Trinanda Aprizal Rosadian Ardiansah, Ardiansah Asmawati Asmawati Asnawi Abdullah Asri Arbie Assagaf, Halisa Ayuni, Novita Azhari Azhari Azwa Fazilatunnisa Batari Purwadita Buhungo, Trisnawaty Junus Chairunnisah J Lamangantjo Citron S Payu Dahliana Dahliana Damopolii, Relita Dewa Gede Eka Setiawan Dewaputu, Nugraha Oktofelly Dewi Diana Paramata Doddy Irawan Eko Julianto Elda Elda Elsa Sintia Astuti Emma Lilianti, Emma Eri Saputra Ermeila, Sri Eva Achmad Fajriana, Fajriana Febrianti, Widya Firdaus Firdaus Fitri Ayu Ningtiyas, Fitri Ayu FITRY TAFZI Frida Maryati Yusuf Fuadi Fuadi Hasan, Nur Shabrina Hasnah, Nur Hayati, Rahmi Hayatun Nufus Herizal Herizal Herliati, Lisiana Hidayatsyah Hidayatsyah I Made Hermanto Ida Ayu Putu Sri Widnyani Indah Damayanti Indriati Amirullah Intan Mutiasari Iqnasus Panjaitan, Iwan Sunarnya Irsan Rahman Iryana Muhammad, Iryana Jahja, Mohamad Jahja, Muhamad Jannah S, Rauzatul Joni Iswan Jusmani, Jusmani Karim, Rahmiaty Abd. Karmilah, Karmilah Khaeriyah Khaeriyah Kisno Lantapon, Nancy Noviana Latief, Fachrul Latief, Muh. Fachrul Lavlinesia, lavlinesia Libra, Robert M.nasir, Safinatun Najar Ma'ruf, Regina Usman Mahendra, Yusril Iza Maidar, Maidar Maliah, Maliah Marhami, Marhami Martina Martina Maryana Maryana, Maryana Masri Kudrat Umar Masrid Pikoli Maulidawati, Maulidawati Meilan Demulawa Mobiliu, Fajar Putra Mohamad, Wahyu Muzizat Mokoginta, Chindy Dahlia Moniarsih, Winda Muhammad Aidil Fitriansyah MUHAMMAD ALI Muhammad Kurniawan Muhammad Natsir Mallawi Muhammad Ridho Fitrianda Pratama Muhammad Riza Rahmatullah Muhammad Yunus Muhammad Yusuf Muliana, Muliana Mutia Fonna Nazirah, Filzah Ningsi, Zahara Surya Nonti, Efan Fajri Ramadhan Nova Elysia Ntobuo Noviwati Noviwati Nuraina, Nuraina Nurfaijah, Nurfaijah Nurhayati Nurhayati Nuri Andarwulan Nurjannah Nurjannah Nurkardina Novalia Nurrisah, Ayu Pakaya, Lifna Agustianingsih Palari, Nurafni Dg. Paroqi, Lois Lamya Pera Susanti Prastuti Soewondo Purwiyatno Hariyadi Putra, M. Iqbal Adhya Rahayu, Ade Rahmayani, Irma Raniasa Putra Ratna Dwi Puspita Reskika, Weni Reva Maria Valianti, Reva Maria Rima Melati Rini, Bela Okta Rohantizani, Rohantizani Rum, Junita Angraini Styaning Rusdiman, Rusdiman Rusmiya, Serly Saaban, Indriani Saharuddin Saladin, Hendry Santi Puspita Saputra, Irwan Saputra, Rudy Juli Saputri, Dini Okta Sarah, Kamai Shabrina Shabrina, Shabrina Sitepanus Zebua Solehudin An Nur Sri Ermeila Sriati Sriati, Sriati Suhada Suhada, Suhada Sundari, Martha Supartin, Supartin Supu Idawati Surhaini Surhaini Surhaini Surhaini, Surhaini Suryadi Suryadi Suseno, Rahayu Suwaldi Mopangga Syafaruddin Syafaruddin Syahputra, Azhar Syarifuddin Tirtawaty Abdjul Totok Sudiyanto, Totok Tri Darmawati, Tri Ulyarti Usman, Benny Wati, Asri Widia Wildayani, Wildayani Wulandari Wulandari Yarmasi, Yarmasi Yasir Arafat Yasir Arafat, Yasir Yernisa Yernisa Yulia Zahara Zahari, Zahari Zakaria, Christina T.