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All Journal JURNAL PERTANIAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Muslim, Nizar Saeful
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Agriculture, Biological Sciences & Forestry Chemistry Public Health Veterinary

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Optimasi Proses Maserasi Vanili (Vanilla tahitensis JW Moore) Kering pada Produksi Ekstrak Vanili Menggunakan RSM Muslim, Nizar Saeful; Hariyadi, Purwiyatno; Andarwulan, Nuri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.47

Abstract

The vanilla extraction process is widely practiced in Indonesia for Vanilla planifolia Andrews. However, with the growing popularity of Vanilla tahitensis JW Moore, this variety shows potential to replace Vanilla planifolia Andrews. As a result, an efficient and optimized extraction method is essential for Vanilla tahitensis JW Moore. In this study, Response Surface Methodology (RSM) was employed to optimize the maceration process, aiming to produce a vanilla extract with the most desirable characteristics. The key parameters evaluated included extraction effectiveness, final ethanol content, hedonic (aroma) test score, lightness, and total soluble solids. Based on the RSM results, the optimal conditions were determined to be a 60% ethanol concentration and a 28-day maceration time, with a desirability value of 0.786. Verification experiments validated these predictions, achieving an extraction effectiveness of 79.13%, ethanol content of 58.60%, a hedonic score of 4.36, lightness of 4.66, and total soluble solids of 20.28 °Brix. All outcomes fell within the 95% prediction interval. The vanilla extract produced meets the US-FDA standards, which require a minimum ethanol content of 35% v/v in the final product. The resulting extract is of high quality, with a rich vanillin aroma and a dark brown color that is well-accepted.
Pemanfaatan limbah produksi benih padi sebagai pupuk organik Muslim, Nizar Saeful; Wisnu Wardani, Paris; Sofiyanti Anugrah, Erika; Wahyuni, Andri
Jurnal Pertanian Vol. 16 No. 1 (2025): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v16i1.15845

Abstract

Benih padi memiliki peranan yang sangat penting dalam meningkatkan produktivitas tanaman padi. Beberapa tahapan proses pasca panen dilakukan dalam memproduksi benih padi. Proses ini meliputi pengeringan (drying), pembersihan (blowering), pengawasan, pengujian benih (seed testing), dan pengemasan. Proses pembersihan calon benih padi menghasilkan limbah produksi berupa campuran butir hampa, sekam dan jerami yang kurang bermanfaat dan tidak memiliki nilai ekonomis. Penelitian ini bertujuan untuk menemukan metode yang tepat untuk dapat memanfaatkan dan meningkatkan nilai ekonomis limbah produksi hasil pembersihan benih padi dalam bentuk pupuk organik. Metode yang digunakan dalam pengolahan limbah ini adalah metode ember tumpuk. Limbah difermentasi di dalam ember yang ditumpuk menggunakan larutan EM4 dengan 2 formulasi berbeda selama 6 minggu hingga limbah terurai menjadi pupuk organik. Pupuk organik yang dihasilkan kemudian dijemur selama 3 jam guna menurunkan kadar air pupuk. Berdasarkan hasil pengujian, diperoleh bahwa pupuk organik Formulasi 1 (F1) memiliki nilai kadar air 31,94%, derajat keasaman 6,86, kandungan unsur makro C-Organik sebesar 16,80%, N-Total sebesar 1,010%, Rasio C/N 16,63, P2O5 sebesar 0,357%, K2O sebesar 0,811% dan nilai mutu hedonik 5,0 (Cokelat kekuningan). Sementara itu, pupuk organik Formulasi 2 (F2) memiliki nilai kadar air 37,56%, derajat keasaman 7,19, kandungan unsur makro C-Organik sebesar 14,79%, N-Total sebesar 0,968%, Rasio C/N 15,28, P2O5 sebesar 0,271%, K2O sebesar 0,747% dan nilai mutu hedonik 6,2 (Cokelat-Cokelat kehitaman). Pupuk organik F2 telah memenuhi standar kualitas kompos SNI 19-7030-2004.
Co-Authors Andri Wahyuni Nuri Andarwulan Purwiyatno Hariyadi Sofiyanti Anugrah, Erika Wisnu Wardani, Paris