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Pengaruh Elevasi dan Pengolahan terhadap Kandungan Kimia dan Citarasa Kopi Robusta Lampung Juniaty Towaha; Asif Aunillah; Eko Heri Purwanto; Handi Supriadi
Jurnal Tanaman Industri dan Penyegar Vol 1, No 1 (2014): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v1n1.2014.p57-62

Abstract

Kopi Robusta Indonesia memiliki agroklimat dan elevasi tempat yang variatif serta lebih luas sehingga berpotensi sebagai penghasil kopi Robusta yang bermutu tinggi dengan citarasa dan aroma khas. Penelitian telah dilaksanakan di perkebunan rakyat Provinsi Lampung dari bulan Januari hingga Desember 2013. Tujuan penelitian adalah menganalisis pengaruh elevasi dan pengolahan terhadap kandungan kimia serta citarasa kopi Robusta di perkebunan kopi Robusta milik rakyat di Provinsi Lampung. Penelitian menggunakan metode survey dan analisis datanya mengikuti Rancangan Acak Lengkap dengan dua faktor dan tiga ulangan. Faktor pertama adalah empat ketinggian tempat, yaitu (1) 200; (2) 400; (3) 600 dan (4) 800 m dpl, sedangkan faktor kedua pengolahan buah kopi, yaitu (1) basah dan (2) kering. Parameter yang diamati meliputi pengujian kadar kafein, protein, lemak, dan abu serta uji organoleptik (cupping test). Hasil penelitian mendapatkan bahwa makin tinggi elevasi tempat tumbuh kopi Robusta di daerah Lampung maka kadar kafein dan lemak cenderung semakin meningkat. Selanjutnya, proses pengolahan kopi secara basah menghasilkan mutu citarasa kopi Robusta Lampung lebih tinggi dibandingkan dengan pengolahan secara kering.Kata Kunci: Kopi Robusta, elevasi, pengolahan, kandungan kimia, citarasaRobusta coffee was grown in Indonesia at diverse agro-climatic conditions and altitudes, so it potentially to develop of high quality Robusta coffee with a distinctive flavor and aroma. Research was conducted on smallholder plantations in Lampung Province from January to December 2013. The objective of this study was to analyze the quality and flavor of Robusta coffee developed at different elevation in Lampung Province, in order to identify the most appropriate elevation for Robusta coffee to have the best quality and flavor. Research was use completely randomized design with three replications and two factors. The first factor is altitude: (1) 200; (2) 400; (3) and 600 (4) 800 m above sea level, while the second factor is the processing technique: (1) wet; and (2) dry processing. Variables tested were levels of caffeine, protein, fat and ash as well as cup quality. The results showed that the higher of elevation the higher of caffein and fat contents. Moreover, wet processing of Lampung Robusta Coffee gave higher cup quality compared to dry processing.
Pemanfaatan Asap Cair Kayu Karet dan Tempurung Kelapa untuk Penanganan Polusi Udara pada Lump Juniaty Towaha; Asif Aunillah; Eko Heri Purwanto
Jurnal Tanaman Industri dan Penyegar Vol 4, No 1 (2013): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v4n1.2013.p71-80

Abstract

Sebagian besar petani karet di Indonesia membuat bokar masih menggunakan koagulan yang dapat merusak mutu karet seperti pupukTSP, tawas, dan sejenisnya. Koagulan tersebut bersifat asam tetapi tidak mempunyai sifat antibakteri dan antioksidan sehingga bokaryang dihasilkan bermutu rendah dan berbau busuk. Penelitian dilaksanakan di perkebunan karet rakyat di Jawa Barat dari bulan Meisampai November 2012. Tujuan penelitian adalah mengetahui pengaruh konsentrasi asap cair kayu karet dan tempurung kelapaterhadap pengurangan polusi udara pada lump. Rancangan yang digunakan adalah acak kelompok, dengan delapan perlakuan, diulangempat kali. Parameter yang dianalisis pada asap cair meliputi pH, kandungan total phenol, kandungan total asam, dan komponensenyawa penyusun asap cair. Pada lump yang diamati adalah pH penggumpalan, uji organoleptik bau, kandungan NH3 dan kadar karetkering (KKK). Hasil penelitian menunjukkan asap cair kayu karet mempunyai kandungan total asam yang lebih tinggi daripada asapcair tempurung kelapa, tetapi mempunyai kandungan senyawa phenol yang lebih rendah daripada asap cair tempurung kelapa. Sebagaikoagulan, asap cair kayu karet 15% dan asap cair tempurung kelapa 10% menghasilkan mutu lump yang baik dengan gumpalansempurna tidak berbau busuk dan mempunyai KKK kategori mutu 1, yang memenuhi spesifikasi persyaratan mutu SNI 06-2047-2002. Kualitas lump yang dihasilkan lebih baik daripada penggunaan asam format (koagulan rekomendasi), terutama dalam menanganipolusi udara pada lump. Dengan demikian, asap cair kayu karet maupun asap cair tempurung kelapa merupakan koagulan ramahlingkungan.Kata Kunci: Kayu karet, tempurung kelapa, asap cair, lump, ramah lingkunganMost of rubber farmers in Indonesia make lumps on which some coagulants such as TSP fertilizer, alum and others are often used. These coagulant areacidic but they do not have antibacterial and antioxidant properties. As a result, the lumps yielded or produced were low in grade and foul smelling. Astudy was carried out in smallholder rubber plantations in West Java Province from May to November 2012. The purpose of this study was todetermine the effects of the concentration of rubber wood liquid smoke and coconut shells liquid smoke to reduce air pollution on the lumps. The designused a randomized block with eight treatments and four replicates. The parameters analyzed of the liquid smokes include pH, total phenol content,total acid content, and the components of compounds contained in the liquid smokes, while those of the lumps include pH clotting, odor organoleptictest, NH3 content and dry rubber content (DRC). The results showed that the rubber wood liquid smoke has a total acid content higher than thecoconut shell liquid smoke, but its phenol content is lower than that of coconut shell liquid smoke. As coagulants, the rubber wood liquid smoke of15% and coconut shell liquid smoke of 10% produce a good quality of lumps with perfect clots, does not produce bad smell and has DRC categoryquality 1. It meets the specifications of SNI 06-2047-2002 quality requirements. The use of rubber wood liquid smoke and coconut shell liquidsmoke in lump processing yields better quality than that of formic acid (coagulant recommended), especially in reducing of air pollution of lumps.Thus, rubber wood liquid smoke and coconut shell liquid smoke uses is environmentally friendly coagulant.
Karakteristik Biodiesel Kemiri Sunan [Reutealis trisperma ( Blanco ) Airy Shaw] Menggunakan Proses Transesterifikasi Dua Tahap Asif Aunillah; Dibyo Pranowo
Jurnal Tanaman Industri dan Penyegar Vol 3, No 3 (2012): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v3n3.2012.p193-200

Abstract

Biodiesel merupakan alternatif terbaik pengganti bahan bakar diesel yang bersumber dari fosil. Selain dapat digunakan secara langsung pada mesin tanpa modifikasi, biodiesel juga ramah lingkungan. Pengembangan biodiesel kedepan lebih diarahkan ke bahan nonpangan. Salah satu bahan nonpangan yang berpotensi sebagai bahan biodiesel adalah kemiri sunan [Reutealis trisperma (Blanco) Airy Shaw]. Proses produksi biodiesel minyak kemiri sunan saat ini masih menghasilkan biodiesel yang belum memenuhi Standar Nasional Indonesia (SNI). Penelitian ini dilakukan di Lembaga Minyak dan Gas serta di Balai Penelitian Tanaman Industri dan Penyegar bulan November 2011, bertujuan mengevaluasi karakteristik biodiesel kemiri sunan dan membandingkannya dengan SNI (SNI-04-7182-2006) dan standar USA (ASTM D6751). Metode pembuatan biodiesel menggunakan proses transesterifikasi dua tahap. Hasil yang diperoleh menunjukkan bahwa rendemen biodiesel kemiri sunan mencapai 88% dari volume minyak. Dari 18 kriteria yang diamati, hanya residu karbon yang belum memenui kriteria SNI. Sedangkan untuk standar USA, yang belum memenuhi kriteria adalah residu karbon dan titik nyala.  The Characteristic Of The Philippine Tung [Reutealis Trisperma(Blanco) Airy Shaw] Biodiesel Processed Through Two Step Transesterification ProcessABSTRACT Biodiesel is likely to be the best alternative to replace diesel derived fuel from fossil. It may be used directly onto machines without any necessary modification and be environmental friendly. Biodiesel development in the future will focus on non-edible vegetable oils of many potential sources. Philippine tung [Reutealis trisperma (Blanco) Airy Shaw] might be considered. However, biodiesel production at present has not been standarized by  Indonesian National Standard (SNI). A study was conducted at the Research and Development Center for Oil and Gas Technology and Indonesian Research Institute for Industrial and Beverages Crops on November 2011. The objective of this study was to evaluate the characteristics of Philippine Tung biodiesel and compared with SNI (SNI-04-7182-2006) and USA standart (ASTM D6751). The method used was a two-stage transesterification process. The result showed that the ratio of biodiesel to total oil volume (v/v) was 88%. From 18 parameters on SNI based there was only carbon residue which is not meet SNI. While based on US standard, flash point and carbon residue didn’t meet with the criteria.
Peran Organisasi Petani dalam Mengoptimalkan Kinerja Rantai Pasok dan Pembentukan Nilai Tambah Kakao: Studi Kasus di Kabupaten Kolaka, Sulawesi Tenggara Abdul Muis Hasibuan; Agus Wahyudi; Dewi Listyati; Asif Aunillah; Ermiati Ermiati; Maman Herman
Jurnal Tanaman Industri dan Penyegar Vol 2, No 1 (2015): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v2n1.2015.p1-12

Abstract

Cultivation of cocoa in Indonesia is dominated by small farmers who have not been well organized, so they usually marginalized in the cocoa agribusiness systems. This study aimed to analyze the role of farmer organizations in an effort to optimize the performance of the cocoa supply chain and value addition in cocoa value chain system. The research was conducted in Kolaka, Southeast Sulawesi from February to October 2012. The collected data is primary and secondary data by conducting in-depth interviews to farmers/farmer groups, traders and exporters/industry. All of the data and information were analyzed by supply chain approach and added value. The results showed that the condition of farmers' organizations in Kolaka very diverse and can be grouped into four models according to the activity and its role in the supply chain and value addition of cocoa beans. Farmer organizations led by Model A was able to give farmers a better share than others, i.e. 99.43% for fermented cocoa bean and 96.92% for unfermented. Similarly, added value for farmers were IDR509.00/kg for fermented cocoa beans and IDR1,019.00/kg for unfermented. Therefore, farmers' organizations need to be directed to be more efficient on cocoa beans distribution and marketing that create a well performance of supply chain system and provide added value to the farmer.
Pengaruh Alkalisasi Nib Kakao terhadap Kandungan Kimia dan Warna Bubuk Kakao Eko Heri Purwanto; Tajul Iflah; Asif Aunillah
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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

Abstract

Purwanto EH, Iflah T, Aunillah A.  2020.  The effect of cocoa nib alkalization on chemical content and color of cocoa powder. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xxx.  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The natural processing of cocoa beans into cocoa powder tends to produce a powder with a pale color that is less attractive. One of the treatments at this stage of the process carried out to improve the quality and appearance of cocoa powder is alkalization. Alkalization is done by adding alkaline compounds to the cocoa nibs with immersion. This study aim is to determine the effects of alkalization treatments on the chemical content and color of cocoa powder. The study was conducted at Indonesian Industrial and Beverages Crop Research Institute from January to December 2019. The alkalization treatment used four different types of alkalis, namely K2CO3, KOH, Na2CO3 and NaOH with three different concentrations, namely 1%, 2%, and 3%. The parameters observed included moisture content, ash content, fat content, pH and color intensity. The results showed that the alkalization treatment had a significant effect on all variables except moisture content and fat content. The higher degree of alkalization, the higher ash content and pH, while the colour intensity (L *, a * and b * values) was lower.