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All Journal AGROTEKBIS: Jurnal Ilmu Pertanian
Gatot Siswo Hutomo
Dosen Program Studi Agroteknologi Fakultas Pertanian Universitas Tadulako, Palu
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

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SINTESIS DAN KARAKTERISASI EDIBLE FILM MENGGUNAKAN PATI JAGUNG (Zea mays L.) Moh Ikfan Afandi; Gatot Siswo Hutomo; Amalia Novianty
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 9 No 2 (2021): April
Publisher : Fakultas Pertanian, Universitas Tadulako

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Abstract

Tujuan penelitian ini mengetahui kondisi optimum sintesis edible film melalui kombinasi perlakuan pH, Asam asetat, dan suhu yang optimal serta mengidentifikasi karakteristiknya yang ditinjau dari ketebalan, Water Holding Capacity (WHC)and Oil Hilding Capacity (OHC), WVTR, kadar air, uji pH. Penelitian ini menggunakan Response Surface Methodology (RSM) dengan center composite design. Faktor yang digunakan adalah berbagai variasi pH, Asam asetat, dan suhu. Sintesis edible film digunakan 10 gram pati, dengan dicampurkan larutan pH (7,5, 8, 8,5) sebanyak 100 ml, dan asam asetat (5, 7,5, 10 ml) dengan konsentrasi (1molar), dan dipanaskan pada suhu (65, 70, 75°C) dengan waktu 70 menit. Masing” faktor terdiri dari 5 level serta kombinasi perlakuan yang digunakan sebanyak 20. Variable penelitian yaitu, ketebalan, Water dan Oil Holding Capacity, WVTR, Kadar air, uji pH. Dan Derajat Subtitusi (DS). Hasil penelitian menunjukan nilai optimum sintesis edible film diperoleh kombinasi perlakuan pada pH (7,7) 100ml, asam asetat (8,1ml) dengan suhu pemanasan 61°C. Maka diperoleh nilai DS sebesar 0,83, WHC 102,62 g, OHC 102,54 g, WVTR 319, 82 g.m-2, kadar air 16,140% dan didapatkan kadar pH basa yaitu 7,5.
PENGEMBANGAN TEKNIK FERMENTASI DALAM MENINGKATKAN MUTU BIJI KAKAO (Theobroma cacao L) Nur Alam; Muhardi Muhardi; Abdul Rahim; Gatot Siswo Hutomo; Syahraeni Kadir; Sakka Samudin; Chitra Anggraeni Salingkat; Eko Priyantono; Ponirin Ponirin; Diky Gunawan Suwiyono
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 10 No 6 (2022): Desember
Publisher : Fakultas Pertanian, Universitas Tadulako

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Abstract

The purpose of this research was to achieve a shorter fermentation technique for cocoa beans by using ethanol, acetic acid and coconut water to produce high quality cocoa beans. The research was conducted in Tunus village Pamona Pusalemba sub district Poso district of Central Sulawesi. Tunus is located about 300 kilometers from Palu, the capital of Sulawesi Tengah. The fermented cocoa beans were analyzed at Tadulako University’s Agroindustry Laboratory Faculty of Agriculture. The study used a Randomized Block design (RBD) with fermentation technique as the treatments i.e., 10 kg wet cocoa only (Box 1), 10 kg wet cocoa + 75 ml ethanol (Box 2), 10 kg wet cocoa + 75 ml acetic acid (Box 3), and 10 kg wet cocoa + 75 ml aged coconut water (Box 4). Each treatment had four replicates, thus in total there were 16 experimental units. The results showed that the addition of 75 ml ethanol in the fermentation process had the shortest fermentation time, with an average fermentation time of four days. The method also produced the best average water content and sensory tests such as of color, texture, aroma, and overall liking.
Co-Authors Abdul Rahim Amalia Novianty Chitra Anggraeni Salingkat Diky Gunawan Suwiyono Eko Priyantono Moh Ikfan Afandi Muhardi Muhardi Nur Alam Ponirin Ponirin Sakka Samudin Syahraeni Kadir