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Karakteristik Pengeringan Serai Dapur (Cymbopogon citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching yang Berbeda Achyar Fadsy; Bambang Sukarno Putra; Ratna Ratna
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 1 (2019): Februari 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Penelitian ini bertujuan untuk mengkaji karakteristik pengeringan serai dapur menggunakan alat pengering Tray Dryer berdasarkan perlakuan blanching yang berbeda untuk produksi bubuk serai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan tanpa blanching, blanching dengan uap, dan blanching dengan air panas. Parameter penelitian meliputi suhu lingkungan, kelembaban udara, kecepatan aliran udara, pengukuran bobot selama pengeringan, pengukuran kadar air selama pengeringan, laju pengeringan, kadar air bubuk serai dapur, rendemen, dan uji organoleptik (aroma dan warna). Uji hedonik dilakukan terhadap 30 orang panelis. Hasil dari penelitian ini menunjukkan bahwa perlakuan tanpa blanching, blanching uap, dan blanching air tidak berpengaruh nyata terhadap kadar air, namun berpengaruh nyata pada rendemen, organoleptik aroma, dan organoleptik warna. Berdasarkan hasil uji lanjut Beda Nyata terkecil (BNt), dapat disimpulkan bahwa perlakuan terbaik didapatkan pada perlakuan blanching dengan uap. Pada perlakuan tersebut diperoleh rendemen sebesar 18,17%, kadar air 8,85%, skor kesukaan terhadap warna 4 (suka) dan skor kesukaan terhadap bau 4 (suka).Characteristic of Lemongrass Drying (Cymbopogon citratus L) Using Try Dryer Based on Different Blanching ProcessAbstract. This study was to examine the characteristics of drying the lemongrass using a Tray Dryer based on different blanching treatments for the production of lemongrass powder. This study used a non-factorial Random Design (RAL) with treatment without blanching, steam blanching, and hot water blanching. Parameter research include ambient temperature, air humidity, air velocity, weight measurement during drying, moisture measurement during drying, drying rate, water content of lemongrass powder, rendement, and organoleptic test (aroma and color). The hedonic test was conducted on 30 panelists. The results of this study showed that blanching treatment, blanching of steam, and water blanching had no significant effect on water content, but had significant effect on yield, organoleptic flavor, and organoleptic color. Based on the results of a further test Significant Difference (LSD), it can be concluded that the best treatment is obtained in the treatment steam blanching. In the treatment obtained rendemen of 18.17%, water content 8.85%, favorite score on color 4 (like) and favorite score of smell 4 (like).

Kajian Variasi Lama Perendaman Dalam Larutan Natrium Metabisulfit (Na2S2O5) Terhadap Kualitas Tepung Pisang Kepok (Musa Paradisiaca) Ade Rika Marsita; Ratna Ratna; Bambang Sukarno Putra
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 4 (2019): November 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak.Pisang merupakan buah yang sering dikonsumsi oleh masyarakat dibandingkan dengan buah yang lain. Buah pisang memiliki kandungan gizi yang tinggi, diantaranya mengandung vitamin C, vitamin B, sejumlah serat dan berbagai mineral yang penting untuk tubuh. Penelitian ini Penelitian ini bertujuan untuk mengetahui pengaruh larutan natrium metabisulfit 3000 ppm terhadap variasi lama perendaman terhadap kualitas tepung pisang kepok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan variasi lama perendaman 0, 20, 40, dan 60 menit. Parameter penelitian meliputi rendemen, kadar air, kadar pati, derajat keasaman (pH), uji hedonik warna, aroma dan rasa. Hasil penelitian kajian variasi lama perendaman dalam larutan natrium metabisulfit pada pengolahan tepung pisang kepok terhadap rendemen berkisar antara 12,12%-12,63%, kadar air berkisar antara 6,28%-6,96%, kadar pati pisang berkisar antara 22,52%-25,96%, pH berkisar antara 6,20-6,40, uji organoleptik warna berkisar antara 3,87-4,4, aroma berkisar antara 2,67-3,73, dan rasa berkisar antara 3,43-3,71. Berdasarkan analisis sidik ragam lama perendaman dalam larutan natrium metabisulfit 3000 ppm berpengaruh nyata terhadap uji kesukaan hedonik warna dengan skor tertinggi 4 (suka) pada lama perendaman 60 menit, dan berpengaruh nyata terhadap uji organoleptik hedonik aroma dengan skor tertinggi 3 (netral) pada perendaman 0 menit. Namun lama perendaman dalam larutan natrium metabisulfit 3000 ppm berpengaruh tidak nyata terhadap rendemen, kadar air, kadar pati, derajat keasaman, dan uji hedonik rasa. Berdasarkan hasil uji lanjut BNT dapat disimpulkan bahwa perlakuan terbaik terdapat pada lama perendaman 20 menit mendapatkan penilaian organoleptik pada warna dengan skor 4,23 dan aroma dengan skor 3,57 serta pada rasa dengan skor 3,67. Pada perendaman 20 menit ini didapatkan hasil rendemen dengan persentasi 12,50 % dan kadar air 6,41 % serta didapatkan kadar pati sebesar 22,85 %, adapun derajat keasaman yang didapat 6,31 .Study Of Variation During The Immersion In Sodium Metabisulfite Solution (Na2S2O5) On Quality Of Flour Banana Kepok(Musa Paradisiaca)Abstract. Banana is a fruit that is often consumed by the public compared to other fruits. Banana fruit has a high nutritional content, including vitamin C, vitamin B, a number of fiber and various minerals that are important for the body. This study aims to determine the effect of 3000 ppm sodium metabisulfite solution on variations in soaking time on the quality of Kepok banana flour. This study uses a non-factorial Complete Randomized Design (RAL) with variations of immersion time 0, 20, 40, and 60 minutes. Research parameters include yield, water content, starch content, acidity (pH), hedonic test of color, aroma, and taste. The results of research studies the variation of immersion time in sodium metabisulfite solution in the processing of Kepok banana flour to yields ranged from 12.12% -12.63%, water content ranged from 6.28% -6.96%, banana starch levels ranged between 22, 52% -25.96%, pH ranged from 6.20 to 6.40, organoleptic test colors ranged from 3.87-4.4, aromas ranged from 2.67 to 3.73, and flavors ranged from 3.43 -3.71. Based on the analysis of various immersion length immersion in sodium metabisulfite solution 3000 ppm significantly affected the color hedonic preference test with the highest score of 4 (likes) on the 60 minute immersion time, and significantly affected the organoleptic aroma hedonic test with the highest score of 3 (neutral) on immersion 0 minute. However, soaking time in 3000 ppm sodium metabisulfite solution did not significantly affect yield, water content, starch content, acidity, and taste hedonic test. Based on the results of BNT further tests, it can be concluded that the best treatment found in the 20 minute soaking time received organoleptic assessment of color with a score of 4.23 and aroma with a score of 3.57 and on taste with a score of 3.67. In this 20 minute immersion, the yield was 12.50% and the water content was 6.41% and the starch content was 22.85%, while the degree of acidity was 6.31.

Kuat Tarik Edible Film Bahan Dasar Pati Sagu Dengan Penambahan Sorbitol Sufri Yanto Syahputra; Raida Agustina; Bambang Sukarno Putra
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 2 (2022): Mei 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Edible film adalah produk lembaran tipis yang digunakan untuk melapisi makanan yang berfungsi sebagai penghalang kelembaban, oksigen, karbon dioksida, aroma, dan transfer zat terlarut, serta aditif yang meningkatkan kualitas makanan. Kelebihan dari edible film antara lain: dapat menghambat difusi oksigen dan uap air memasuki bahan pelapis, menghambat pembusukan mikroba dan keamanannya itu dikonsumsi. Faktor konsentrasi sorbitol terdiri dari taraf yaitu S0 sebesar 1,4 %, S1 sebesar 1,6%, S2 sebesar 1,8%, dan S3 sebesar 2% dari total volume larutan pembuatan film. Hasil penelitian memperoleh nilai kuat tarik dengan variasi konsentrasi sorbitol (1,4%, 1,6%, 1,8%, 2%) yaitu 76 kgf/cm2, 86 kgf/cm2, 75 kgf/cm2, 79 kgf/cm2. Hasil terbaik dari penelitian ini didapat pada konsentrasi sorbitol 1,6% dimana, nilai kuat tarik telah memenuhi Japanese Industrial Standard (JIS) namun belum sesuai dengan Standar Nasional Indonesia (SNI).Tensile Strength Edible Film Sago Starch Base With Addition Of Sorbitol As PlasticizerAbstract. Edible film is a thin sheet product that is used to coat food and serves as a barrier to moisture, oxygen, carbon dioxide, fragrance, and solute transmission, as well as food additives. Edible films have several advantages, including the ability to prevent oxygen and water vapor from entering the coating material, the prevention of microbial deterioration, and the fact that they are safe to eat. S0 of 1,4%, S1 of 1,6%, S2 of 1,8%, and S3 of 2% of the total volume of the film-making solution were the levels of sorbitol concentration factor. The tensile strength values obtained with variations in sorbitol concentrations (1,4%, 1,6%, 1,8%, 2%) namely 76 kgf/cm2, 86 kgf/cm2, 75 kgf/cm2, 79 kgf/cm2. The greatest results were from a sorbitol concentration of 1.6 percent, where the tensile strength value met the Japanese Industrial Standard (JIS) but not the Indonesian National Standard (SNI).

Sistem Penyimpanan Salak Sabang (Salacca edulis Sp) Dalam Rangka Peningkatan Potensi Komoditi Daerah Sabang (Aceh) Bambang Sukarno Putra; Raida Agustina
Rona Teknik Pertanian Vol 7, No 2 (2014): Volume 7, No. 2, Oktober 2014
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v7i2.2681

Abstrak. Buah salak Sabang setelah fase matang mengalami fase penuaan (senescence) yang disusul dengan kerusakan karena merosotnya ketahanan terhadap mikroba (kapang) pembusuk. Kerusakan dapat disebabkan oleh kerusakan mekanis, fisik, mikrobiologis dan fisiologis. Oleh sebab itu tujuan umum penelitian ini untuk mengkaji pelapisan buah dan suhu penyimpanan agar dapat mencegah busuk buah pada salak Sabang, dengan tujuan khususnya untuk melihat pengaruh pelapisan dan suhu penyimpanan terhadap mutu salak, dan melihat hubungan antara perubahan mutu salak dengan tingkat penerimaan konsumen secara organoleptik. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap Faktorial dengan faktor suhu yang terdiri dari 2 taraf (10°C dan 27°C) dan faktor konsentrasi pelapisan yang terdiri 3 taraf (50%, 75% dan 100%) dan kontrol adalah salak Sabang tanpa pelapisan aloe vera dan disimpan pada suhu ruang (27°C) dilakukan dengan 2 ulangan. Analisa data dilakukan dengan SPSS (Statistical Product and Service Solution) versi 17. Hasil penelitian ini menunjukkan bahwa pada akhir penyimpanan (hari ke-27) dengan suhu penyimpanan 10°C, konsentrasi aloe vera yang diaplikasikan berpengaruh terhadap mutu salak Sabang. Susut bobot terendah pada konsentrasi 100% (12,84%) dan yang tertinggi pada konsentrasi 50% (15,50%). Kekerasan tertinggi pada konsentrasi 100% (22,50 kg/mm2) dan terendah pada konsentrasi 50% (18,81 kg/mm2). Kadar air daging buah tertinggi pada konsentrasi 50% (81,45%) dan terendah pada konsentrasi 75% (75,90%). Total Padatan Terlarut (TPT) tertinggi pada konsentrasi 100% (20,00 °Brix) dan terendah pada konsentrasi 75% (16,60 oBrix). Nilai organoleptik tekstur terendah pada konsentrasi 50% (3,8) dan tertinggi pada konsentrasi 100% (4,7). Nilai organoleptik rasa terendah pada konsentrasi 50% (3,8) dan tertinggi pada konsentrasi 100% (3,9). Kombinasi perlakuan terbaik untuk penanganan busuk buah pada salak adalah pelapisan dengan aloe vera 50% dan suhu penyimpanan 10oC (parameter mutu kadar air daging buah yang tinggi dan nilai organoleptik yang tetap disukai) mampu mempertahankan masa simpan salak Sabang hingga 27 hari. The Storage System of Fruit Snake (Salacca edulis Sp) for Improvement of the Potential Commodity in Sabang (Aceh)Abstrak. After mature phase, snake fruit through a phase of aging (senescence), followed by damage due to declining resistance to microbes (fungi) spoilage. The damage can be caused by mechanical, physical, microbiological and physiological damage. The damage can be prevented by fruit coating and storage temperature control. Therefore,the aim of this study was to determine the effect of fruit coating and storage temperature on the quality of fruit snake, and see the relationship between the quality changes of snake fruit and organoleptic consumer acceptance level. The research was conducted using completely randomized design with two factors. The first factor is storage temperature (10°C and 27°C) and the second factor is concentration of fruit coating (50%, 75% and 100%). Snake fruit without aloe vera coating and stored at room temperature (27°C) was used as controls. Data analysis was performed with SPSS (Statistical Product and Service Solutions) version 17. The results showed that at the end of storage (day 27), the concentration of aloe vera and storage temperature of 10°C has an effect on the quality of snake fruit. The lowest weight loss of snake fruit was obtained at the concentration of coating of 100% (12,84%) and the highest of those of 50% (15,50%). The highest hardness of snake fruit was gained at concentration of coating of 100% (22,50 kg / mm2) and the lowest of those of 50% (18,81 kg / mm2). The highest water content of the fruit flesh at concentration of coating of 50% (81,45%) and the lowest of those of 75% (75,90%). The highest total Dissolved Solids (TPT) was obtained at concentration of coating of 100% (20,00 °Brix) and the lowest of those of 75% (16,60 oBrix). The lowest texture organoleptic value of the fruit was gained at concentration of coating of 50% (3,8) and the highest of those of 100% (4,7). The lowest organoleptic taste value was at concentration of coating of 50% (3,8) and the highest of those of 100% (3,9). The best treatment was resulted from the combination of aloe vera coating concentration of 50% and storage temperature of 10°C. (the resulted fruit had high amount of water content, preferred by consumers and could maintain the shelf life of up to 27 days).

Pendugaan Umur Simpan Tomat (Lycopersium esculentum Mill) berdasarkan Kandungan Total Padatan Terlarut dengan Model Arrhenius dan Q10 Rita Khathir; Sarmedi Sarmedi; Bambang Sukarno Putra; Raida Agustina
Rona Teknik Pertanian Vol 12, No 1 (2019): Volume 12, No. 1, April 2019
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v12i1.12605

Abstrak. Informasi umur simpan tomat sangat penting untuk proses penanganan pasca panennya sehingga dapat mengurangi resiko kerugian yang dihadapi oleh para petani dan pedagang. Penelitian ini bertujuan untuk mengetahui apakah model Arrhenius dan Q10 dapat digunakan untuk menduga umur simpan tomat berdasarkan nilai total padatan terlarut (TPT). Tomat segar terbaik yang diperoleh dari pasar induk disimpan dengan 3 variasi suhu ekstrim yaitu 50˚C, 60˚C dan 70 ˚C. Selama penyimpanan tersebut dilakukan pengamatan nilai TPT setiap 1 jam sekali, sampai keadaan tomat sudah tidak layak untuk dikonsumsikan lagi. Peralatan yang digunakan adalah refraktometer digital. Analisis model Arrhenius dilakukan dengan pendekatan persamaan linier. Pendugaan umur simpan dilakukan dengan metode Q10. Hasil penelitian menunjukkan bahwa model Arrhenius perubahan TPT tomat adalah k = 7,46x1012. e -8666/T . Energi aktivasi perubahan TPT buah tomat adalah 17.158 kal/mol. Nilai Q10 diperoleh sebesar 2,18. Pendugaan umur simpan dapat dilakukan dengan pendekatan ini baik menggunakan basis suhu penyimpanan 10 maupun 30 °C. Umur simpan tomat pada suhu 30 °C adalah 4,4 dan 5 hari, sedangkan umur simpan tomat pada suhu 10 °C adalah 21 dan 23,8 hari. Perlu penelitian lanjutan untuk menduga umur simpan tomat menggunakan parameter mutu lain seperti vitamin C dan kekerasan untuk meningkatkan validitas hasil pendugaan umur simpannya. The prediction of Tomato shelf life Based on Its Total Soluble Solid by Using Arrhenius and Q10 Model Abstract. The information about shelf life of tomato is necessary for its post harvest handling to reduce the loss facing by farmers and sellers. The study aimed to observe that the Arrhenius model and Q10 can be used to estimate the shelf life of tomatoes based on its total soluble solid (TSS). The fresh tomatoes obtained from the market were stored at three extreme temperatures i.e. 50˚C, 60 ˚C, and 70 ˚C. During the storing, the TSS was analyzed every hour, until the tomatoes quality was decreased. The TSS was observed by using refractometer. The Arrhenius model were evaluate through the TSS model in linier model. The shelf life estimation were calculated by Q10 method. Results showed that the Arrhenius model of TSS changes in tomatoes was k = k = 7.46x1012. e -8,666/T. The energy activation of TSS changes was about 17,158 kal/mol. The Q10 value was 2.18. The estimation of tomato shelf life can be run successfully by using the Arrhenius and Q10 approach, both at storage temperature basis of 10 and 30 °C. The shelf life of tomatoes at storage temperature 30 were 4.4 and 5 days, respectively, whereas at storage temperature 10 °C were 21 and 23.8 days, respectively. Therefore it is recommended for the further study to evaluate the other quality parameter changes such as vitamin C and hardness to improve the model.

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