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PENAMBAHAN EKSTRAK TOGE PADA MEDIA NATA DE COCO Kelik Putranto; Ahmad Taofik
JURNAL ISTEK Vol 10, No 2 (2017): ISTEK
Publisher : JURNAL ISTEK

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Nata dihasilkan oleh suatu spesies bakteri penghasil asam asetat yaitu Acetobacter xylinum. Bakteri tersebut dapat membentuk polikel tebal (nata) di atas permukaan medium air kelapa. Penambahan ekstrak toge pada media air kelapa bertujuan untuk meningkatkan kandungan Vitamin, Nitrogen dan fosfat agar nata de coco yang dihasilkan lebih optimal. Penelitian ini bertujuan untuk menentukan konsentrasi ekstrak toge dalam medium air kelapa yang tepat sehingga diperoleh beberapa karakteristik nata de coco yang baik. Konsentrasi ekstrak toge yang digunakan dalam percobaan ini terdiri dari konsentrasi 0%, 2%, 4%, 6%, 8%, 10%. Metode penelitian yang digunakan adalah metode percobaan dengan Rancangan Acak Kelompok (RAK). Masing-masing perlakuan diulang sebanyak 4 kali. Kriteria pengamatan dalam penelitian ini meliputi pengamatan terhadap sifat kimia, sifat fisik dan sifat organoleptik nata de coco. Pengamatan sifat kimia meliputi kadar air dan kadar serat kasar. Pengamatan sifat fisik meliputi rendemen dan ketebalan, sedangkan pengamatan organoleptik meliputi warna, kekenyalan, dan rasa. Hasil percobaan menunjukkan bahwa konsentrasi ekstrak toge 10% menghasilkan nata de coco dengan karakteristik yang baik. Penetapan ini berdasarkan pada kadar air (95,82%), kadar serat kasar (2,87%), rendemen (98,97%), ketebalan (4,68mm), tingkat kesukaan terhadap warna (skor 4,26), kekenyalan (skor 3,57) dan rasa (skor 4,40) dari total skor 5.

POLA DIVERSIFIKASI KONSUMSI PANGAN MASYARAKAT ADAT KAMPUNG CIREUNDEU KOTA CIMAHI JAWA BARAT Kelik Putranto; Ahmad Taofik
JURNAL ISTEK Vol 8, No 1 (2014): ISTEK
Publisher : JURNAL ISTEK

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Penelitian ini bertujuan untuk menganalisis produksi singkong dan produksi rasi sebagai makanan pokok, menganalisis pola diversifikasi konsumsi pangan keluarga, menganalisis tingkat konsumsi energi dan tingkat konsumsi protein serta mencari kemungkinan pengaruh faktor sosial ekonomi dan budaya terhadap tingkat konsumsi energi dan tingkat konsumsi protein keluarga di kampung Cireundeu. Penelitian telah dilakukan pada keluarga dengan makanan pokok rasi (beras singkong) di masyarakat adat kampung Cireundeu Desa Leuwigajah Kecamatan Cimahi Selatan Kota Cimahi Propinsi Jawa Barat. Metode pengumpulan data dilakukan melalui observasi dan wawancara langsung dengan 40 keluarga. Metode penelitian yang digunakan adalah metode survey explanatori, sedangkan metode analisis yang digunakan adalah analisis jalur, dengan faktor-faktor sosial ekonomi dan budaya yang diduga berpengaruh terhadap tingkat konsumsi energi dan tingkat konsumsi protein adalah pendapatan, pengeluaran pangan, besar keluarga, pendidikan ibu, umur ibu dan pengetahuan gizi ibu. Hasil penelitian menunjukkan bahwa produksi singkong di Kampung Cireundeu pada tahun 2011 mengalami penurunan yang tajam yaitu sebesar 3 ton per hektar bila dibandingkan dengan produksi tahun 2006 sebesar 10 ton per hektar. Penurunan ini diakibatkan oleh hama kumbang uret atau “kuuk” (Exopholishipoleuca). Produksi rasi sebagai makanan pokok tahun 2011 masih mencukupi yaitu 13,5 ton, sedangkan total kebutuhan konsumsi pada tahun 2011 sebesar 7,2 ton. Jenis pangan yang dominan dikonsumsi oleh keluarga terdiri dari makanan pokok rasi, tempe, tahu, ikan asin dan sayuran. Masyarakat adat Cireundeu masih memiliki motivasi yang tinggi untuk tetap mengkonsumsi rasi sebagai makanan pokok dengan kebiasaan makan tiga kali sehari pada waktu pagi, siang dan sore. Tingkat konsumsi gizi masyarakat adat Cireunde dengan pangan pokok rasi dalam kategori baik, penetapan ini berdasarkan tingkat konsumsi energi 89,5% dan tingkat konsumsi protein 112,3%. Faktor dominan yang mempunyai pengaruh nyata terhadap tingkat konsumsi energi adalah pengetahuan gizi ibu. Sedangkan faktor pendidikan ibu dan pengetahuan gizi ibu secara bersama-sama berpengaruh nyata terhadap tingkat konsumsi protein.

Mempelajari Karakteristik Berbagai Grade Buncis (Phaseolus Vulgaris L) Varietas Lokal selama Penyimpanan Dingin 7 Hari Kelik Putranto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 1 No. 01 (2020)
Publisher : Ma'soem University

Beans (Phaseolus vulgaris L) is one type of Indonesian vegetable which is classified into non-climacteric vegetables and is very popular, in its consumption generally processed into soup. Storage of fresh beans in polyethylene plastic bags (PE) in cold temperatures is expected to prevent damage to beans during the market. However, the quality of beans after harvest varies according to grade level (diameter size), these differences can each lead to different characteristics of beans. In this study, it will be studied how the characteristics of various levels of beans when stored in cold temperatures (approximately 10oC) for 7 days storage. The purpose of this study is to get the right grade of beans (diameter size) so that during cold storage, its characteristics can be maintained. This research was conducted at the Laboratory of Food Technology at the Faculty of Agriculture, Ma’soem University. The bean varieties used are the local variety "Beunter Leuleus" from farmers in Lembang District, West Bandung Regency. Observation of the characteristics of water content, total dissolved solids, total acid content, color and texture of beans at various grade levels is done after the beans are stored for 7 days at cold temperatures (approximately 10oC). The results showed that beans with grade 0 (diameter ? 4.8mm) and grade 1 (diameter> 4.8 - 5.8) when stored in cold temperatures (10oC) for 7 days still had the preferred color and texture characteristics with water content ranged from 90.15- 90.38%, total dissolved solids were 8.70 obrix and total acid was 0.31%.

Pembuatan Bahan Makanan Campuran (BMC) Sapihan Balita (Weaning Food) dengan Karakteristik Organoleptik dan Kandungan Gizi yang Baik Kelik Putranto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 1 No. 02 (2021)
Publisher : Ma'soem University

Bahan Makanan Campuran (BMC) adalah makanan tambahan yang diberikan pada balita yang telah disapih untuk memenuhi kecukupan gizinya. BMC sering digunakan dengan formulasi yang didasarkan atas asumsi bahwa anak balita akan mengkonsumsi rata-rata 100 gram produk kering setiap harinya. Penelitian tentang pembuatan BMC sebagai makanan sapihan Balita telah dilakukan pada bulan September sampai dengan bulan Nopember 2020 di Laboratorium Kimia dan Pengolahan Fakultas Pertanian Universitas Ma’soem. Tujuan penelitian ini adalah menetapkan imbangan antara Tepung Biji Nangka, Kacang Hijau Dan Beras Merah yang tepat untuk menghasilkan BMC dengan karakteristik organoleptik dan kandungan gizi yang baik. Perlakuan imbangan yang dicobakan adalah A = 80 : 20 : 0, B = 70 : 20 : 10, C = 60 : 20 : 20, D = 50 : 20 : 30, E = 40 : 20 : 40 dan F = 30 : 20 : 50 Setiap perlakuan yang dicobakan diulang sebanyak 4 kali. Metode yang digunakan adalah metode percobaan dengan menggunakan Rancangan Acak Kelompok (RAK) dengan pengujian statistik uji jarak berganda Duncan pada taraf nyata 5 persen. Hasil penelitian menunjukkan bahwa imbangan tepung biji nangka, tepung kacang hijau dan tepung beras merah (50 : 20 : 30) menghasilkan BMC balita yang mempunyai karakteristik warna, rasa, aroma, tekstur yang disukai dan memiliki kandungan Karbohidrat 72,47 g, protein sebesar 11,38 g, lemak 0,75 g serta energi 342,15 kkal untuk setiap 100 gram.

PENGARUH SUHU DAN JANGKA WAKTU PENGERINGAN WORTEL TERHADAP BEBERAPA KARAKTERISTIK TEPUNG WORTEL Kelik Putranto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 1 (2021)
Publisher : Ma'soem University

The carrot has a sweet flavor and is one of the most popular versatile root vegetables. Carrot powder should be produced from carrot roots without damaging its carotene. The product may be moxed to many foods especially baby foods. The manufacturing procedure is relatively easy, simple and inexpensive. In manufacturing process of carrot powder, temperature and time of drying should be properly adjusted. The experiment was conducted in the laboratory of Chemistry and Food Processing, Faculty of Agriculture, Ma'soem University in June 2021. The experiment used a Split Plot Design with Randomized Block as the basic design. It was consisted of two factors having both three levels and three replications. The first factor was drying temperature i.e 550C, 600C and 650C. The second factor was drying time i.e 17 hours, 20 hours and 23 hours. The examined parameters were moisture, vitamin C, reduction sugars, and crude fibers contents and also organoleptic color, aroma and texture. It can be concluded that: there was an interactions effect between temperature and time of drying on moisture and vitamin C contents of produced carrot powder. The 650C of drying gave the best characteristic of carrot powder based on color, aroma, texture and crude fibers. The 23 hours of drying time gave the best characteristic of carrot powder based on colors, aroma, texture, reduction sugars and crude fibers.

PENGARUH IMBANGAN UBI JALAR UNGU Var. TELO CEMORO, TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK STICK UBI JALAR UNGU F. S. Octaviani; Hendrawan; Kelik Putranto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 1 (2021)
Publisher : Ma'soem University

The rind and flesh of purple sweet potato (Ipomea batatas L.) is deep purple that give impression to consumer, besides this sweet potato contain carbohydrate, vitamin and antioxidant. A way to utilize purple sweet potato is as raw material in making stick of purple sweet potato. The objective of the research was to determine the right ratio to produce the best stick characteristic of purple sweet potato. The experimental method was applied in this research with randomize block design. The result of the research showed that the ratio of purple sweet potato, wheat flour and tapioca flour 50:10:40 produced stick with lowest water content, the high carbohydrate content, the best flavor and taste. The ratio of 60:10:30 produced the best texture and color.

PENGARUH NAPTHALENE ACETIC ACID DAN BENZYL AMINO PURINE TERHADAP MIKROPROPAGASI TANAMAN AKAR WANGI (Vetiveria zizanioides L. Nash) Rama Adi Pratama; Yunira Rahmaningsih; Noertjahyani Noertjahyani; Kelik Putranto; Raden Haerudjaman
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

Vetiver grass (Vetiveriazizanioides L. Nash) is one of the oil-producing plants essential. Tissue culture is one of the way to increase the availability of superior seeds of vetiver (Vetiveriazizanioides L. experiment was carried out at the Integrated Laboratory of the Faculty of Agriculture, Garut University from July to August 2020. This experiment used a Factorial Complete Randomized Design consisting of two factors, the first factor is NAA (N) with three levels of concentration, n1 =0, 5 mg / l, n2 = 1,5 mg/l, n3 = 2,5 mg/l varieties Verina 1. The purpose of this study was to obtain independent interactions and effects between Napthalene Acetic Acid (NAA) and Benzyl Amino Purine(BAP) on the micropropagation of vetiver plants (Vetiveriazizanioides L. Nash) variety Verina 1for 30 DAP. This 5 mg / l, n3 = 2.5 mg / l. The second factor is BAP (B) with two levels of concentration, b1 = 0.5 mg / l, b2 = 3 mg / l. The observed variables are: root emergence time, root number, callus appearance time, callus number, callus color and growth percentage. The results showed that there was no interaction between NAA and BAP, but there was an independent influence on the observed parameters of root emergence time, number of roots, callus appearance time and number of callus. The best concentration of NAA is 0.5 mg / l. The percentage of growth shows the yield of growth that is 100%.

Pengaruh Jangka Waktu Pemanasan terhadap Karakteristik Minyak Kelapa Murni (Virgin Coconut Oil) Kelik Putranto; Amila Khairina; Tharisa Anggraeni
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

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Coconut (Cocos nucifera) has a strategic role for the people of Indonesia, considering that its product is one of the nine staples of society, namely coconut oil. One type of coconut oil that is beneficial for health and cosmetics is virgin coconut oil. Research on virgin coconut oil has been carried out from April to May 2022 at the Chemical and Processing Laboratory of the Faculty of Agriculture, Ma'soem University. The experimental treatments consisted of heating periods: A (3 minutes), B (4 minutes), C (5 minutes), D (6 minutes), E (7 minutes) and F (8 minutes). Each treatment tried was repeated 4 times. The method used is an experimental method using a completely randomized design (CRD) with Duncan's multiple range test statistic at a 5 percent level of significance. The results showed that the heating period of 6 minutes produced the best characteristics of virgin coconut oil. This determination is based on the content of free fatty acids, water content, color (very clear), preferred taste and aroma.

Evaluasi Pencegahan dan Penanggulangan Gizi Buruk Melalui PMT-P Balita di Desa Cikanyere Kabupaten Cianjur Tuti Gantini; Kelik Putranto; Siti Muftiah
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

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Children 1-4 years of age group are particularly vulnerable to nutritional diseases, such as vitamin A deficiency disease morbidity and protein energy malnutrition (MEP). Weight loss is one of the parameters which give a picture of the body mass. Body mass is very sensitive to sudden changes, such as infectious disease, decreased appetite or decreasing the amount of food consumed. To lower the malnutrition status in infants and toddlers can be done by providing fortification, supplementation of vitamins and minerals or Feeding Recovery (PMT - P). The program of PMT - P for toddler is one step that can be done in an effort to improve the nutritional intake of toddler food for optimal growth. This Research took place In Cempaka Putih, Cikanyere village of Cianjur. The objective of the research was to evaluate the effect that arises as a result of supplementary feeding recovery (PMT - P) on the growth of Toddlers weight. The samples in this study were infants aged 12-53 months as many as 30 infants, with a sampling technique using Porpusive Sampling. Data was analyzed statistically by the t-test. The results showed that the recovery of supplementary feeding in infants aged 12-53 months in the Cikanyere village of Cianjur significant effect on weight gain.

Pengaruh Jangka Waktu Perebusan terhadap Rendemen dan Beberapa Karakteristik Minyak Kelapa Sawit Aghnia Rahmawati; Kelik Putranto; Hendrawan Hendrawan; Eko Wahyudin
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 2 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v3i2.647

The processing of crude palm oil aims to produce maximum result. However, there is a problem in processing of crude palm oil that is to determine the right boiling period according to temperature. The boiling period effects the separation speed of the oil from water and dirt so that determine the quality of crude palm oil. Research about the effect of boiling period on yield and some characteristics of crude palm oil had been conducted with the treatments were boiling periods 1, 1.5, 2, 2.5, 3, and 3.5 hours. The experiment took place at the Laboratory of Agriculture Faculty UICM and at the Chemistry Laboratory of Food Technology Ma’soem University. Characteristics observed were yield percentage, moisture content, free fatty acid content, and impurity determination. The objective of the research was to determine the right boiling period in order to produce the best characteristic of CPO. The experimental randomized block design was applied and every treatment was repeated four times. Result of the research showed that the boiling period of 2 hours was the best with yield percentage 71.83%, free fatty acid 2.20%, moisture content 4.77% and impurity 4.86%.

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