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All Journal agriTECH Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Dinasti International Journal of Economics, Finance & Accounting (DIJEFA) Prosiding Seminar Nasional Pengabdian Kepada Masyarakat
Dharia Renate
Universitas Jambi
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Public Health Other

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Model Kinetika Degradasi Capsaicin Cabai Merah Giling pada Berbagai Kondisi Suhu Penyimpanan Dharia Renate; Filli Pratama; Kiki Yuliati; Gatot Priyanto
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.469 KB) | DOI: 10.22146/agritech.9462

Abstract

The objective of this research was to asses relationship between temperature and storage time of capsaicin degradation of red chilli paste and to measure activation energy and shelf life using the Arrhenius model. The treatmens were storage temperature (20°C, 30°C, 40°C) and storage times (0, 2, 4, 6, 8, 10 weeks).  Parameters analyzed were capsaicin content using HPLC method, pH, and particle size.  The data was analyzed using linier regression and Arrhenius equation  The results showed that temperature condition and storage time affected capsaicin degradation of red chilli paste, unlike pH and particle size.  The longer storage time the lower capsaicin content.  The capsaicin content of red chilli paste stored at 30°C and 40°C in week-4 was 746,36 μg/g and 714,19 μg/g respectively, and it declined to 149,31 μg/g and 136,77 μg/g after being stored for ten weeks.  Research concluded that red chilli paste stored for 10 weeks at 20°C caused the lowest capsaicin degradation from   916.8029 μg/g  to 683.8097 μg/g. Degradation rate of capsaicin followed the first order reaction.  Arrhenius equation for capsaicin was  Y= -9356.3x + 27.836, (R=0.76), and activation energy was 18.581 kcal/mol.  Shelf life determination of capsaicin followed kinetic reaction equation of the fi rst order  i.e t = ln(Ao-At)/k.  The self life of red chilli paste stored at 20°C, 30°C and 40°C were 10.62 weeks, 8.62 weeks and 8.45 weeks respectively.ABSTRAKTujuan penelitian untuk mengkaji hubungan suhu dan lama penyimpanan terhadap degradasi capsaicin cabai merah giling serta menghitung energi aktivasi dan waktu simpan dengan pendekatan model persamaan Arrhenius. Perlakuan terdiri dari dua faktor yaitu suhu penyimpanan (20°C, 30°C, dan 40°C) serta lama penyimpanan (0, 2, 4, 6, 8 dan 10 minggu). Metode analisis untuk kadar capsaicin menggunakan HPLC. Analisis pendukung yaitu pH dan ukuran partikel.  Data disajikan dengan grafi k persamaan regresi linier dan persamaan Arrhenius.  Hasil penelitian menunjukkan bahwa kondisi suhu dan lama penyimpanan berpengaruh terhadap degradasi capsaicin cabai merah giling, namun, pH dan ukuran partikel tidak berpengaruh secara signifi kan.  Semakin lama penyimpanan maka kandungan capsaicin semakin menurun. Kadar capsaicin cabai giling yang disimpan pada suhu 30°C dan 40°C  pada minggu ke-empat masing masing sebesar 746,36 μg/g dan 714,19 μg/g menurun perlahan sampai pada  minggu ke-10 menjadi 149,31 μg/g dan 136,77 μg/g.  Dari hasil penelitian disimpulkan bahwa kadar capsaicin cabai giling yang disimpan pada suhu 20°C selama 10 minggu merupakan degradasi terendah dari 916,80 μg/g menjadi 683,81 μg/g.  Laju degradasi capsaicin mengikuti orde satu.  Persamaan Arrhenius untuk Capsaicin adalah Y= 27,836-9356,3x (R=0,76) dan energi aktivasi sebesar 18581,65 kal/mol. Penentuan umur simpan capsaicin mengikuti persamaan kinetika reaksi orde satu yaitu t =ln(Ao-At)/k, maka umur simpan capsaicin cabai merah giling yang disimpan pada suhu 20°C, 30°C dan 40°C berturutturut sebesar 10,64 minggu; 8,62 minggu dan 8,45 minggu.
PENGEMASAN PUREE CABE MERAH DENGAN BERBAGAI JENIS PLASTIK YANG DIKEMAS VAKUM Dharia Renate
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.379 KB) | DOI: 10.23960/jtihp.v14i1.80 - 89

Abstract

This research was aimed to find the best type of plastic packaging to prolong the shelf life of chilli (Capsicum annuum L.) puree in the vacuum packaging system.  The research was done in the laboratorium of Rekayasa dan Proses Pengolahan Hasil Pertanian Fakultas Pertanian Universitas Jambi.  The types plastic use were thick polypropilen, thin polypropilen, and high density polyetilen. The storage time was 60 days.  The samples were analyzed for their water content, vitamin C, total soluble solid, pH, capsaicin content and total microba every 15 days (0, 15, 30, 45, 60).  The results show that the type of plastic packaging significantly affected the quality of the chilli puree stored for 60 days.  The best treatment was found in chilli puree vacuumly packed in thick polypropylene and stored for 2 months.  The puree has the characteristic of 79,10% water content, 36 mg/100 gr of vitamin C and pH of 4,14. Keywords:  red chilli, vacuum packaging, polypropilene
USAHA BUDIDAYA DAN PENGOLAHAN ANEKA KULINER JAGUNG DI KECAMATAN KUMPEH KABUPATEN MUARO JAMBI Edison; Dharia Renate
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol 2 (2021): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2021
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (539.971 KB)

Abstract

Abstract: There have been various efforts made by corn farmers in improving their competitiveness and the ability to market their corn. It turns out that by turning their cultivated corn into corn culinary, the selling value of corn has improved, but in terms of technical processing, the target audience has not been able to work on corn-based culinary products. The corn processing method is relatively simple, because they are familiar with such tools as cauldrons, blenders and so on. The implementation of service is useful so that: (a) the target audience gains expertise on how to treat good harvests, (b) understands good corn culinary processing, (c) is skilled at making corn culinary. Likewise, service is intended to obtain benefits such as: (a) to improve post-harvest knowledge of corn in order to get the best product, (b) seek activities in the agro-industrial sector so that it can help get "value added", and (c) distribute science and technology that needs to be understood and used. The service activities will be divided into 4 components, namely counseling, field visits, practice and field consultation. The service was carried out in Mekar Sari Village, Kumpeh Jambi District in early 2021. Participants who took part in the service included corn farmers, PKK Corn Farmers Group women, Mekar Sari Village, Kumpeh District, Muaro Jambi Regency. Taking into account the situation and conditions such as the available place and time, the target audience who participated in the PPM was 50 participants. From the results of the activity, encouraging results were obtained, where the enthusiasm of participants in participating in the activity increased by 30%, there was an increase in understanding of the corn culinary processing process by 35%, and the desire to take part in further activities also increased. Abstrak: Sudah berbagai upaya dilakukan petani jagung dalam memperbaiki kemampuan saing serta kemampuan memasarkan jagung mereka. Ternyata dengan menjadikan jagung hasil budidaya mereka menjadi kuliner jagung, nilai jual jagung jadi membaik, tapi pada teknis pengolahannya khalayak sasaran belum mampu mengerjakan produk kuliner berbasis jagung. Metoda pengolahan jagung relatif sederhana, karena mereka telah mengenal alat tersebut seperti kuali, blender dan sebagainya. Pelaksanaan pengabdian berguna supaya: (a) khalayak sasaran mendapatkan keahlian mengenai cara perlakuan panen yang baik, (b) memahami cara pengolahan kuliner jagung yang baik, (c) terampil membuat kuliner jagung. Demikian pula pengabdian diperuntukan dalam mendapatkan kegunaan seperti: (a) untuk perbaikan pengetahuan pasca panen jagung dalam rangka mendapatkan produk terbaik, (b) mencari kegiatan disektor agroindustri jadi bisa membantu mendapatkan “value added”, serta (c) mendistribusikan IPTEKS yang perlu dipahami serta digunakan. Pada kegiatan pengabdian, akan dipilah jadi 4 komponen yakni penyuluhan, kunjungan lapang, praktek dan konsultasi lapang. Pengabdian dilakukan di Desa Mekar Sari Kecamatan Kumpeh Jambi awal Tahun 2021. Peserta yang mengikuti pengabdian seperti petani jagung, ibu-ibu PKK Kelompok Tani Jagung Desa Mekar Sari, Kecamatan Kumpeh, Kabupaten Muaro Jambi. Dengan pertimbangan situasi dan kondisi seperti tempat serta waktu yang tersedia, khalayak sasaran yang berpartisipasi pada PPM berjumlah 50 peserta. Dari hasil kegiatan diperoleh hasil yang menggembirakan, dimana antusias peserta mengikuti kegiatan meningkat 30%, terjadi peningkatan pemahaman mengenai proses pengolahan kuliner jagung sebesar 35%, dan keinginan untuk mengikuti kegiatan lebih lanjut juga meningkat.
Encapsulation Properties of Red Chili Powder (Capsicum Annum L.) Using Gelatin As a Coating Agent Renate, Dharia; Rahmi, Silvi Leila; Maryani, Anis Tatik; Amelia, Tri Lola; Renesteen, Editha
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.35630

Abstract

DYNAMIC SUPPLY RESPONSE : IMPLICATIONS FOR INDONESIA SOYBEAN CROP Edison Edison; Dharia Renate; Denny Denmar
Dinasti International Journal of Economics, Finance & Accounting Vol. 1 No. 4 (2020): Dinasti International Journal of Economics, Finance & Accounting (September - O
Publisher : Dinasti Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/dijefa.v1i4.530

Abstract

The purpose of the study is to explore the supply response model of the soybean crop in terms of alternative specifications also implications economics. To apply model, considerations through the availability of production lags concept also the existence of expected price and gross revenue because of producer’s response explanatory preference on movement economic situation. The results showed that the existing lags were due mostly to the problems also quick adjustment expenditure rather than correcting expected time. The quantitative result was the same as gross margins and prices alternative specification as the availability of economic decisions. Meanwhile, elasticities price found through the model response specification tended around a fourth of the model applying price specification. The model response specification produced more explanation in terms of production also elasticity of input expenditure.
Gadung Tuber (Dioscoreae Hispida Dennst) As Potential Source Of Staple Food Supporting Food Diversification Renate, Dharia
Indonesian Food Science and Technology Journal Vol. 1 No. 1 (2017): Volume 1. Number 1, December 2017 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6487.187 KB) | DOI: 10.22437/ifstj.v1i1.4267

Abstract

Gadung tuber (Dioscoreae hispida Dennt), Indonesian called “umbi gadung”, is one of the potential sources of staple foods in supporting food diversification. Gadung tuber contains carbohydrateof 29.7g in every 100 g of material. It also contains 3.2 g of protein, vitamin C, vitamin B and other minerals. The purpose of this paper is to present how to eliminate dioscorine and cyanide acid and to process some food diversification of gadung tubers. The innovation technology of post-harvest handling to eliminate dioscorine and cyanide acid content can be done by immersing and washing them in salt water or blanching. Gadung tubers of 2 mm slice immersed in salt water of 8% and 7.5% decrease cyanide acid content of 5.45 ppm; while shreded gadung tubers immerse in salt water of 7.5% for 72 hours can reduce cyanide acid content of 18.75 ppm. Gadung tubers can be processed to be stapple food such as flour, flake. Flour of gadung tubers combined with wheat flour or starch can be processed to become snack food such as cake, sponge cakes. Research conclude that gadung tubers is safety forconsumption by immersing in salt solution of 7.5% to 8% for 72 hours to eliminate dioscorine and cyanide acid content. Combination of 60% and 50% of gadung flour can be used to make good cake and sponge cake.
Fortification of Citric Acid to Enhance Sensory Properties of Papaya Jam during Storage Renate, Dharia
Indonesian Food Science and Technology Journal Vol. 1 No. 2 (2018): Volume 1. Number 2, July 2018 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.349 KB) | DOI: 10.22437/ifstj.v1i2.6005

Abstract

Abstract--The objectives of this research were to know the effect of citric acid on papaya jam to its sensory propertiesduring storage and to determine the concentration of citric acid and storage time to the quality of papaya jam. Material used was mature and ripe of fresh papaya, purchased from local market. This research was designed as a Factorial Completely Randomized Designed. The factors were the concentration of citric acids (0.3, 0.35, 0.4 percent w/w) and storage times (0, 1, 2, 3, 4 weeks). The number of 18 trained panelists evaluated the color, texture, spreadibility and flavor. Data was analyzed using analysis of variance. The significantly different treatment was further analyzed by using Multiple Comparison and TukeyTest. The results indicated that the concentration of citric acids and storage time had significant effects on the quality of papaya jam. Research concluded that the concentration of citric acids of 0.4 percent and storage time of 2 weeks were found to yield the best quality in papaya jam. The papaya jam was good in light yellow color, soft texture, good spreadibility, liked flavor, hence the consumeracceptance like this papaya jam.
Co-Authors Amelia, Tri Lola Anis Tatik Maryani Denny Denmar Edison . Filli Pratama Gatot Priyanto Kiki Yuliati Renesteen, Editha Silvi Leila Rahmi