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All Journal Jurnal Teknologi Industri Pertanian Agrointek Jurnal Ilmu-Ilmu Pertanian Indonesia agriTECH Elkawnie Warta IHP (Warta Industri Hasil Pertanian) MAJALAH BIAM Jurnal Hasil Penelitian Industri JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Aplikasi Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Marine Kreatif Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Rona Teknik Pertanian Jurnal Perikanan Terpadu Jurnal Pengabdian Mahakarya Masyarakat Indonesia

Ismail Sulaiman

Agricultural Product Technology Department, Universitas Syiah Kuala, Banda Aceh Center Of Organic Farming Development, Universitas Syiah Kuala, Banda Aceh

Author-ID : 390751

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Kajian Pemanfaatan Limbah Kertas Percetakan untuk Pembuatan Bokasi Irfan Irfan; Ismail Sulaiman; M. Odit Werdana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Organical material such as animal dung, husk ash, bran, and sawdust is often used in bocation production. In this study, the paper waste of printing company at Syiah Kuala University was enriched in the raw material of bocation production. This study was aimed to determine the proportion of paper waste that can be added and the duration of fermentation process in order to produce a good bocation. The method used was a factorial Completely Randomized Design (CRD) which consisting of 2 factors. The first factor was the proportion of paper waste (K) with 4 levels: K1 = 15%, K2 = 25%, K3 = 35%, and K4 = 45%. The second factor was the fermentation duration (L) with 3 levels: L1 = 0 day, L2 = 10 days, and L3 = 15 days. Each treatment was repeated twice so that there were 24 experimental units. The analysis included: water content, total microorganisms, temperature, pH, C element, N element, C/N ratio, organoleptic (texture, aroma, color) and plant growth test. The result showed that additional paper waste with a proportion of up to 35% generally has a positive effect on the quality of the location in terms of water content, pH, nitrogen, texture, aroma, color, and plant growth. The longer the fermentation took place (up to 15 days) the better was the quality of the bocation produced, especially regarding C element, N element, C/N ratio, texture, aroma, color and plant growth. There were 3 interactions with the best plant height namely K3L3 (112.5cm), K3L2 (104 cm) and K2L3 (104 cm). The K3L3 bocation (35% paper waste proportion, 15 days fermentation) was better than the other two interactions in term of highest water content, N, and color value, and the lowest C/N ratio.

PEMANFAATAN MINYAK CENGKEH PADA EDIBEL FILM TALAS SEBAGAI ANTIMIKROBA Ismail Sulaiman; Rasdiansyah Rasdiansyah; Nelly Jessica Sihaloho
Jurnal Teknologi Industri Pertanian Vol. 33 No. 1 (2023): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Edible film is one of the coating materials used to wrap food ingredients. The edible film can be used to preserve food products, especially ready-to-eat foods. The process of making the edible film was carried out in this study with the addition of clove oil, with the hope that it can become an antimicrobial on the edible film. The addition of clove oil to edible film applied to wet cakes aims to determine the effect of clove essential oil as an antimicrobial on edible film from taro starch base material. This study used a non-factorial Completely Randomised Design (CRD) with the effect of essential oil concentration. Starch and glycerol were used in the same concentration. The concentrations of clove oil used were 0% v/v, 0.5% v/v, 1% v/v and 1.5% v/v. The parameters used in this study were thickness, Water Vapor Permeability (WVP), water absorption, Scanning Electron Microcopies (SEM), Total Plate Count (TPC) test and water content. The results of this study showed that the concentration of clove oil had no effect on the thickness and value of Water Vapor Permeability (WVP) but affected the level of water absorption in edible film. The best edible film selected was the edible film added 0.5% essential oil with a thickness of 0.030 mm, WVP of 2.874 x10-11 kg.m/Pa.s.m2 and water absorption of 65.08% w/w. The edible film was selected based on the smallest layer so that it can be applied to layer cakes, in the best experiment it was stored for 4 days and then analysed for moisture content and TPC. The ability of edible film with 0.5% clove oil concentration can inhibit bacterial growth and maintain product quality for four days. Keywords: antimicrobial, edible film, clove oil, taro starch

Pengaruh Konsentrasi Minyak Serai Wangi (Cymbopogon nardus L.) dan Sari Buah Jeruk Nipis (Citrus aurantifolia, Swingle) terhadap Sifat Kimia dan Sensori Permen Keras (Hard Candy) Maya Maulida Zamda; Anshar Patria; Ismail Sulaiman
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 4 (2019): November 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Hard Candy adalah permen yang memiliki tekstur keras dan penampakan bening serta berkilau (glossy) yang digunakan sebagai penyegar mulut dimana bahan bakunya terdiri dari minyak atsri atau buah. Pada pembuatan ini, kombinasi serai wangi-jeruk nipis dipilih karena serai wangi termasuk salah satu minyak atsiri yang mengandung sumber sitronelol. Sedangkan jeruk nipis mengandung sumber asam sitrat dan vitamin C. Penambahan sari jeruk nipis untuk mengurangi rasa sepat dan kelat pada serai wangi. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama serai wangi terdiri dari 3 taraf, yaitu S1 = 0,75 ml, S2 = 1,5 ml, S3 = 2,25 ml. Faktor kedua jeruk nipis terdiri dari 3 taraf, yaitu J1 = 7,5 ml, J2 = 15 ml, J3 = 22,5 ml. Analisis yang dilakukan terhadap hard candy meliputi kadar air, gula reduksi, dextrose equivalent, organoleptik (hedonik). Pada setiap perlakuan berpengaruh sangat nyata dan nyata sehingga perlu dilakukan uji lanjut (DMRT). Hasil penelitian menunjukkan bahwa pada kadar air jeruk nipis yaitu semakin tinggi dengan nilai 16,42 – 24,84, sedangkan kadar air serai wangi semakin tinggi akan semakin rendah dengan nilai 17,19 – 25,36. Pada gula reduksi dan dextrose equivalent saling berkaitan yaitu semakin tinggi konsentrasi serai wangi dan jeruk nipis maka semakin tinggi nilai yang dihasilkan. Pada uji organoleptik aroma dan rasa dengan konsentrasi serai wangi semakin tinggi maka nilai yang yang dihasilkan semakin rendah, sedangkan aroma dan rasa dengan konsentrasi jeruk nipis semakin tinggi makan nilai yang dihasilkan semakin tinggiAbstract. Hard Candy is a candy that have a hard texture clear appearance and glossis that is used as a mouth freshener where the raw material consists of essential oils or fruit. This manufacture is combination of lemon grass lime was chosen because lemongrass fragrant is one of the essential oils that containing citronellol. While lime contains a source of citric acid and vitamin C. Adding lemon juice to reduce the feeling of sour and chelation on citronella scented. This study was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor of lemongrass fragrant consisted of 3 levels, namely S1 = 0.75 ml, S2 = 1.5 ml, S3 = 2.25 ml. The second factor of lime consists of 3 levels, namely J1 = 7.5 ml, J2 = 15 ml, J3 = 22.5 ml. Analysis of hard candy includes water content, reducing sugars, dextrose equivalent, organoleptic (hedonic). Each treatment has a very real and real effect so further testing (DMRT) is needed. The results showed that the water content of lime was higher with a value of 16.42 - 24.84, while the water content of lemongrass fragrant was higher, the lower the value of 17.19 - 25.36. In reducing sugars and dextrose equivalent are interrelated, the higher the concentration of citronella and lemon, the higher the value produced. In the organoleptic test of aroma and taste with the concentration of citronella scent, the higher the value produced was lower, while the aroma and taste with the concentration of lime increased the higher the value produced.

Variasi Pasta dan Essence Kakao Pada Proses Pembuatan Sabun Cair Dedi Fahrozi; Heru Prono Widayat; Ismail Sulaiman
Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 1 (2018): Februari 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Penggunaan essence dan pasta kakao sebagai bahan utama pembuatan sabun cair yang mengandung theobromin dan phenethylamin dapat menghasilkan efek fisiologi bagi tubuh manusia yaitu aphrodisial (rasa senang). Kandungan yang terdapat dalam kakao memiliki banyak manfaat bagi kulit, misalnya berfungsi untuk menjaga kelembutan, melembapkan, mengencangkan, mengangkat sel-sel kulit mati, memperhalus kulit.Tujuan penelitian yaitu untuk mempelajari pembuatan sabun mandi dalam bentuk cair dengan penambahan kakao dan minyak kakao sebagai flavour dan essence sehingga dapat menambah nilai ekonomis yang tinggi dari produksinya. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) non faktorial yang terdiri dari 1 (satu) faktor, yaitu perbadingan Konsentrasi Pasta Kakao (C) dan Konsentrasi Essence Kakao (M), dengan 3 (tiga) taraf 30% : 70% (A), 50% : 50% (B), dan 70% : 30% (C) dimana setiap perlakuan dilakukan 2 kali ulangan. Pada tahap ini, formulasi yang terpilih dari pembuatan sabun mandi cair dibandingkan antara yang satu dengan yang lainnya. Analisis yang dilakukan meliputi analisa pH, uji mikroba dan uji organoleptik. Secara keseluruhan, sabun cair dengan taraf perbandingan B (50% : 50%) menjadi sabun yang paling disukai panelis dengan nilai 4,3 untuk tekstur, 4,2 untuk aroma dan 4,2 untuk warna. Abstract. The use of essence and cocoa paste as the ingredient of liquid soap which containing theobromin and phenethylamin can produce physiological effects for the human body that is give the feeling of aphrodisial. The content contained in cocoa has many benefits for the skin, for example serves to maintain softness, moisturize, tighten, remove dead skin cells, soften the skin. The purpose of this research is to study the making of bath soap in liquid form with the addition of cocoa paste and essence so that can add high economic value from its production. This research was conducted by using Randomized Non-Factor Complete (RAL) design consisting of 1 (one) factor, ie Comparison of Cocoa Pasta Concentration and Cocoa Essence Concentration, consisting of 3 (three) levels 30%: 70% (A), 50%: 50% (B), and 70%: 30% (C) where each treatment was performed twice repeated. At this stage, the selected formulation of liquid bath soap production is compared to each of formulas. The analysis included pH analysis, microbial test and organoleptic test. Overall, the liquid soap with a B (50% : 50%) ratio of soap was the most preferred panelist choice with 4.3 for texture, 4.2 for aroma and 4.2 for color.

Pengaruh Konsentrasi Gula dan Pektin Kulit Kopi terhadap Mutu Organoleptik Selai Terung Belanda Putri Wulandari; Murna Muzaifa; Ismail Sulaiman
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 3 (2017): Agustus 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Pektin merupakan salah satu senyawa polisakarida yang sangat komplek dan biasanya pektin digunakan untuk bahan pengental, pengeras atau pemadat dalam proses pengolahan bahan pangan. Pektin didapat dari berbagai sumber salah satunya yang palung sering adalah kulit jeruk, namun pektin dari limbah kulit kopi masih sangat kurang informasi dan penelitian yang dilakukan.Penggunaan kulit kopi dalam proses efek samping kulit kopi menjadi pektin serta aplikasinya terhadap produk pangan. Adapun tujuan dari penelitian ini yaitu untuk mengetahui pengaruh konsentrasi konsentrasi gula (G) dan pektin kulit kopi (P) terhadap mutu selai terung belanda. Penelitian ini menggunakan Rancangan Acak Lengap (RAL) dengan 2 faktor yaitu konsentrasi gula (G1= 55%, G2= 65%, dan G3= 75%) dan konsentrasi pektin kulit kopi (P1= 20%, P2= 25%, dan P3= 30%). Hasil penelitian ini menunjukkan bahwa konsentrasi gula (G) pektin kulit kopi (P), dan interaksi gula dan pektin berpengaruh tidak nyata terhadap aroma, rasa dan tekstur. Konsentrasi gula berpengaruh nyata terhadap mutu selai terung belanda. Interaksi gula (G) dan pektin kulit kopi (P) berpengaruh nyata terhadap mutu selai terung belanda. Abstract. There is no further study about the use of side product of coffee peel and its application to the product. The aim of this study was to know the effect of sugar (G) and coffee pectin (P) concentration on the quality of terung belanda (Solanum betaceum Cav.) jam. This study used a complete randomised design (CRD) consisting of two factors namely sugar concentration (G1 = 55 %. G2 = 65 %. G3 = 75 %) and coffee pulp pectin concentration (P1 = 20%, P2 = 25 %, P3 = 30 %). The results showed that sugar concentration (G) affects significantly (P) ≥ 0.01) the sugar total of terung belanda (Solanum betaceum Cav.) jam. Pectin concentration (P) affects significantly (P ≥ 0.01) the sugar viscosity of terung belanda jam. Interaction between two groups (P and G) affects significantly to the acid total of terung belanda jam.

Pengaruh Perbedaan Konsentrasi Pelarut (Solvent) terhadap Daya Tahan secara Sensori Cut Fanny Maudhy; Ismail Sulaiman; Eva Murlida
Jurnal Ilmiah Mahasiswa Pertanian Vol 8, No 2 (2023): Mei 2023
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Atsiri Research Center (ARC) Pusat Unggulan Iptek Perguruan Tinggi (PUI-PT) Nilam Aceh Universitas Syiah Kuala (USK) merupakan pusat riset (pengembangan) khusus mengenai minyak atsiri tanaman nilam Aceh. Atsiri Research Center (ARC) juga merupakan salah satu Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) yang memiliki tujuan melahirkan inovasi-inovasi produk turunan sehingga meningkatkan hasil dan produksi minyak nilam Aceh. Salah satu produk turunan yang dihasilkan Atsiri Research Center (ARC) adalah parfum dengan nama produk Nilam parfum. Pada produk Nilam parfum digunakan alkohol 96% sebagai pelarut, sesuai dengan fungsi dari etanol adalah dapat melarutkan berbagai senyawa organik yang tidak dapat larut dalam air. Pada pengujian warna/kejernihan parfum diperoleh hasil sampel I dan II memiliki warna kuning jernih. Uji organoleptik warna parfum sampel I dan II diperoleh hasil bahwa tingkat kesukaan warna berkisar antara 3,1 sampai dengan 3,0 yang berarti mengindikasikan suka. Uji organoleptik aroma diperoleh hasil sampel I memiliki aroma yang paling banyak disukai oleh panelis dengan kisaran angka 3,4 sedangkan sampel II memiliki aroma yang paling tidak disukai oleh panelis dengan kisaran angka 3,0. Pada uji ketahanan aroma diperoleh bahwa sampel I memiliki ketahanan aroma selama 12 jam dan sampel II memiliki ketahanan aroma 5 jam. The Effect of Solvent Type on Sensory DurabilityAbstract. Atsiri Research Center (ARC) Center for Higher Education Science and Technology (PUI-PT) Nilam Aceh Syiah Kuala University is a special research (development) center on essential oils of Aceh plants. Atsiri Research Center (ARC) is also one of the Research and Community Service Institutions (LPPM) which has the aim of giving birth to derivative product innovations so as to increase the yield and production of Aceh patchouli oil. One of the derivative products produced by Atsiri Research Center (ARC) is perfume. Patchouli perfume products use 96% alcohol as a solvent, in accordance with the function of ethanol is to dissolve various organic compounds that cannot dissolve in water. In the color/clarity of perfume test, samples I and II have a clear yellow color. Organoleptic tests of perfume colors samples I and II obtained results that the level of color liking ranged from 3,1 to 3,0 which means indicating liking. The organoleptic aroma test obtained the results of sample I having the most preferred aroma by panelists with a range of number 3,4 while sample II had the aroma least liked by panelists with a range of number 3,0. In the aroma resistance test, it was obtained that sample I had an aroma resistance of 12 hours.

Kajian Mutu Wine Coffee Arabika Gayo Achmad Dairobbi; Irfan Irfan; Ismail Sulaiman
Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 4 (2018): November 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Buah kopi memiliki kandungan gula tinggi yang dapat diproses dengan cara fermentasi alami. Fermentasi kopi arabika bertujuan untuk mengurangi rasa pahit dan meningkatkan citarasa kopi. Senyawa-senyawa kompleks pada kopi fermentasi akan meningkatkan mutu kopi. Penelitian ini menggunakan metode survey purposive sampling, yaitu cara pengambilan sampel berdasarkan pertimbangan tertentu dan disesuaikan dengan ketersediaan produsen wine coffee. kadar air wine coffee rata-rata 9.08% (SNI), kadar abu rata-rata 4.5% (SNI) dan kadar alkohol 0%. Dari 6 sampel wine coffee yang di analisis, total skor terbaik uji deskriptif ditunjukkan pada sampel E yaitu 83,75 dan sampel F yaitu 83,00. Secara keseluruhan, 6 sampel wine coffee di Kabupaten Aceh Tengah terdapat perbedaan pada lamanya waktu fermentasi wine coffee yang dibutuhkan. Hal ini dibuktikan pada sampel E yaitu proses pembuatan wine coffee dilakukan dengan waktu fermentasi 7-10 hari pada suhu secara natural di dalam ruang tertutup. Abstract: Coffee fruit has a high sugar content that can be processed by natural fermentation. Fermented arabica coffee aims to reduce bitterness and improve coffee flavor. The complex compounds in fermented coffee will improve the quality of coffee. This research uses survey purposive sampling method, that is the way of sampling based on certain consideration and adjusted with the availability of wine coffee producer. Water wine coffee average 9.08% (SNI), average ash content of 4.5% (SNI) and alcohol content 0%. From 6 samples of analyzed wine coffee, the best total score of descriptive test is shown on sample E that is 83,75 and sample F is 83,00. Overall, 6 samples of wine coffee in Aceh Tengah District have differences in the duration of fermentation of the required coffee. This is evidenced in the sample E is the process of making wine coffee is done with a fermentation time of 7-10 days at a temperature naturally in a closed space.

Pengaruh Konsentrasi Larutan Perendaman Garam dan Konsentrasi Gula pada Pembuatan Selai dari Daging Buah Pala (Myristica fragrans) Elva Suhendra; Ismail Sulaiman; Bakhtiar Bakhtiar
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 1 (2017): Februari 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Buah pala merupakan salah satu produk lokal Aceh yang dapat diolah menjadi berbagai produk makanan sampingan salah satunya adalah selai. Pada penelitian pembuatan selai daging buah pala dilakukan dengan variasi konsentrasi larutan perendaman garam (30%, 50%, 70% ) dan konsentrasi gula (0%, 2,5%, 5%). Penelitianinibertujuanuntukmengetahuipengaruh konsentrasi larutan perendaman garam dankonsentrasigulapadapembuatanselaidagingbuahpala dengan menggunakanrancangan RAL 2 faktor dengan 3 kali perulangan. Pada penelitian ini dihasilkan rendemen 52.62 %, total padatan terlarut 66,19 0Brix, kadar vitamin C 0,29 mg, kadar air 25,05%, organoleptik hedonik (warna, aroma, rasa) dan uji ranking terdapat pada perlakuan konsentrasi larutan perendaman garam 5% dan konsentrasi gula70% (P3G3). Hasil penelitian menunjukkan bahwa konsentrasi larutan perendaman garam (P) berpengaruh sangat nyata (P≤0,01) terhadap hedonik rasa selai pala. Konsentrasi gula (G) berpengaruh nyata (P≤0,05) terhadap kadar air, serta berpengaruh sangat nyata (P≤0,01) terhadap rendemen, total padatan terlarut, hedonik rasa, dan aroma dari selai pala yang dihasilkan. Interaksi antara konsentrasi larutan perendaman garam dan konsentrasi gula (PG) berpengaruh nyata (P≤0,05) terhadap rendemen dan rasa. Abstract. Nutmeg is one of Acehlocalproduct that canbe processed into various food product one of which is the jam. In the study of making meat nutmeg jam do with variation in the immersion solution concentration of salt (30%, 50%, 70%) and sugar concentration (0%, 2.5%, 5%). This study aim to determine the effect of soaking salt concentration andthe concentration of sugar in the manufacture ofmeat nutmeg jam using RAL 2 factor design with three repetition. In this experiment resulting yield 52.62%, total dissolved solids 66.190Brix,0.29 mg vitamin C content, 25.05%,water content, hedonic organoleptic (color, aroma, taste) and a ranking test contained in the treatment solution concentration of salt immersion 5% and 70% sugar concentration (P3G3). The results showed that the concentration of the salt solution immersion (P) was highly significant (P≤0,01) against hedonic taste nutmeg jam. The concentration of sugar (g) significant (P≤0,05) against moisture, as well as the very significant effect (P≤0,01) to the yield, total dissolved solids, hedonic flavor and aroma of nutmeg butter produced. The interaction between the soaking solution concentration of salt and sugar concentrations (PG)significant (P≤0,05) to the yield and the best taste.

Pengaruh Kemasan Aluminium Foil dan Botol Kaca terhadap Umur Simpan Abon Ikan Tongkol (Euthynnus affinis) dengan Pendekatan Metode Arrhenius Wahyu Afdillah; Ismail Sulaiman; Martunis Martunis
Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 3 (2018): Agustus 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh kemasan aluminium foil dan botol kaca terhadap umur simpan abon ikan tongkol. Penelitian ini menggunakan metode Arrhenius dimana faktor pertamanya yaitu jenis kemasan (K) yang terdiri dari dua taraf yaitu aluminium foil dan botol kaca. Faktor kedua yaitu suhu (S) dengan 3 taraf yaitu 30oC, 40oC dan 50oC. Faktor ketiga yaitu lama penyimpanan dengan 5 taraf yaitu 0 hari, 7 hari, 14 hari, 21 hari dan 28 hari. Setiap perlakuan dilakukan pengulangan sebanyak 2 kali ulangan sehingga diperoleh 60 satuan percobaan. Hasil penelitian menunjukkan bahwa pada ordo nol, abon yang dikemas aluminium foil pada suhu 30oC, 40oC dan 50oC berturut-turut menghasilkan umur simpan selama 61 hari, 41 hari dan 28 hari, sedangkan abon yang dikemas botol kaca pada suhu 30oC, 40oC dan 50oC berturut-turut menghasilkan umur simpan selama 72 hari, 42 hari dan 26 hari. Pada ordo satu, abon yang dikemas aluminium foil pada suhu 30oC, 40oC dan 50oC berturut-turut menghasilkan umur simpan selama 116 hari, 85 hari dan 63 hari, sedangkan abon yang dikemas botol kaca pada suhu 30oC, 40oC dan 50oC berturut-turut menghasilkan umur simpan selama 194 hari, 123 hari dan 80 hari. Persamaan order aluminium foil yang dikemas nol adalah y = -3702,6x + 6,924 dan dikemas dengan botol kaca adalah y = - 5077,9x +10,9191. Sedangkan persamaan urutan satu dikemas dengan aluminium foil adalah y = -2823.5x + 4.9702 dan dikemas dengan botol kaca adalah y = - 4312.3x + 9.4082. Abstract. This study aimed to determine the effect of aluminum foil and glass bottle on the shelf life of tuna fish floss meat. This research used Arrhenius method where the first factor was packaging type (K) consisting of aluminum foil and glass bottle. The second factor was temperature (S) with 3 levels which were at 30oC, 40oC and 50oC. The third factor was the storage period with 5 levels which were 0 days, 7 days, 14 days, 21 days and 28 days. Each treatment was repeated twice so the total was 60 units. The results showed that in the ordo zero, the shelf lifes of floss meat packed with aluminum foil at temperature 30oC, 40oC and 50oC were 61 days, 41 days and 28 days respectively, whereas the glass bottle obtained 72 days, 42 days and 26 days respectively. In the ordo one of floss meat packed with aluminum foil at 30oC, 40oC and 50oC respectively obtain shelf life for 116 days, 85 days and 63 days, whereas floss meat packed with glass bottles obtain shelf life 194 days, 123 days and 80 days. The equation of ordo zero packed aluminium foil is y = -3702.6x + 6.924 and packed with glass bottle is y= - 5077.9x +10.9191. Whereas equation of ordo one packed with aluminium foil is y = -2823.5x + 4.9702 and packed with glass bottle is y= - 4312.3x+9.4082.

Pengaruh Penggunaan Fraksi Berat Minyak Nilam Hasil Pemurnian terhadap Kualitas Parfum Diebra Puja Pramestie; Ismail Sulaiman; Yuliani Aisyah
Jurnal Ilmiah Mahasiswa Pertanian Vol 8, No 2 (2023): Mei 2023
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jimfp.v8i2.24332

Abstrak. Atsiri Research Center (ARC) merupakan pusat pengembangan dan penelitian minyak atsiri yang telah menghasilkan produk turunan minyak nilam. Minyak nilam mengandung kandungan patchouli alcohol dimana semakin tinggi kandungan tersebut maka semakin baik pula kualitas minyak nilam. Minyak nilam fraksi berat mengandung patchouli alkohol sekitar 60-70% kemudian proses kristalisasi minyak nilam fraksi berat menghasilkan nilam kristal dengan patchouli alcohol 100%. Pada industri parfum, kandungan patchouli alcohol berperan sebagai bahan fiksatif (pengikat aroma) sehingga membuat parfum bertahan lebih lama. Semakin tinggi kadar patchouli alcohol pada minyak nilam maka semakin baik pula daya fiksatifnya sehingga tujuan dari penelitian ini adalah untuk menganalisis pengaruh penggunaan fraksi berat minyak nilam hasil pemurnian dalam bentuk kristal dan cair terhadap kualitas parfum. Kualitas parfum diperhatikan dengan melihat kejernihan, ketahanan aroma, mutu organoleptik baik warna dan aroma serta preferensi terhadap parfum. Parfum dengan penggunaan fraksi berat minyak nilam bentuk kristal dan cair memiliki kejernihan yang baik, dimana parfum dengan penggunaan nilam kristal memiliki warna bening sedikit kekuningan, aroma parfum bertahan selama 52 jam dengan tingkat preferensi lebih tinggi sedangkan parfum dengan penggunaan fraksi berat minyak nilam cair memiliki warna yang lebih gelap dan aroma parfum bertahan selama 40 jam.The Effect of Using Refined Heavy Fraction Patchouli Oil on Perfume QualityAbstract. Atsiri Research Center (ARC) is a research and development center for essential oil that has producing patchouli oil based products. Patchouli oil contains patchouli alcohol, the higher it is the better the quality of the patchouli oil. Heavy fraction patchouli oil contains about 60–70% of patchouli alcohol and the crystallization process of heavy fraction patchouli oil produced crystallized patchouli with 100% of patchouli alcohol. In the perfume industry, patchouli alcohol makes perfume fragrance last longer. The higher the level of patchouli alcohol in patchouli oil the longevity of the fragrance gets longer, so the purposed of this study is to analyzed the effect of using crystallized and liquid refined heavy fraction patchouli oil on perfume quality. Perfume quality are determined by looking at the clarity of the perfume, fragrance resistance, organoleptic test and preference test. Perfume that using crystallized and liquid heavy fraction patchouli oil has good clarity, where the perfume with crystallized patchouli has a slightly yellowish clear color, lasts for 52 hours and was preferred more by the respondents, while the perfume with liquid patchouli oil has a darker color and the perfume lasts for 40 hours.

Co-Authors A.A. Ketut Agung Cahyawan W Abdul Karim Achmad Dairobbi Afdhal Fuadi Al Misbah, Iyan Anshar Patria Anshar Patria Assyifa, Cut Fatima B Tou, Fathia Arami Bakhtiar Bakhtiar Cut Fanny Maudhy Dedi Fahrozi Dewi Ermaya Dewi Yunita Dewi Yunita Diebra Puja Pramestie Elva Suhendra Eti Indarti Eti Indarti Eva Herlina Eva Murlida Fadhil, M. Farid Mulana Fathur Rizky Maulana Fauzi Redha Franella, Intan Ade Hafinuddin Hafinuddin Halqiah, Fanny Hamdi Harmen Hamdi Harmen Hanif Muchdatul Ayunda Heru Prono Widayat Hesti Meilina Husna, Rika Ibrahim . Idram, Irwansyah Ikhsanul Khairi Iqbal Irfany, Mohammad Irawan, Risnadi Irfan Irfan Irfan Irfan Irfan Irfan Irfan Irfan Jirnawati, Jirnawati M Dani Supardan, M Dani M Rizki Arifandy Saragih M. Odit Werdana Martunis - Maya Maulida Zamda Melly Novita MMSI Irfan ,S. Kom Muhammad Ichsan Muhammad Ikhsan Sulaiman MUHAMMAD RIZAL Munandar Munandar Murna Muzaifa Murna Muzaifa Mursyidin Mursyidin Mustafa Kamal Muthohharoh, Marhamah Nanda Mayani Nelly Jessica Sihaloho Novi Safriani Novi Safriani Novia Mehra Erfiza Noviasari, Santi Permata Salsa Assyifa Putri Wulandari Rafiqah Rafiqah Rasdiansyah Rasdiansyah Rasdiansyah Rasdiansyah Rio Junaidy Rita Hayati Roza Yusfiandayani Ryan Moulana Saifullah Samin Samsul Bahri Santi Noviasari Sri Wahyuni Susi Chairani Syafruddin . Syafruddin Syafruddin Syarifah Rohaya Syarifah Rohaya Syarifah Rohaya Trisma Rezeki Ulul Azmi Uswatun Hasanah Virna Muhardina, Virna Wahyu Afdillah Wawan Muliawan Wenny Ratino Yanti Meldasari Lubis Yuliani Aisyah Yusriana Yusriana Zaidiyah Zaidiyah Zalniati Fonna Rozali

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