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Industria: Jurnal Teknologi dan Manajemen Agroindustri
Published by Universitas Brawijaya
ISSN : 22527077     EISSN : 25493892     DOI : -
Core Subject : Economy, Health, Science, Education, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other
Industria: Jurnal Teknologi dan Manajemen Agroindustri which is abbreviated as Industria. Industria is a journal published by Department of Agro-industrial Technology, Faculty of Agricultural Technology, University of Brawijaya, Indonesia. It publishes articles in the scope of technology and management of agro-industrial field, and also other related topics.
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Articles 8 Documents
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Search results for , issue "Vol 12, No 2 (2023)" : 8 Documents clear
External Defects and Soil Deposits Identification on Potato Tubers using 2CCD Camera and Principal Component Images Al Riza, Dimas Firmanda; Suzuki, Tetsuhito; Ogawa, Yuichi; Kondo, Naoshi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.4

Abstract

AbstractPrecise recognition of potato external defects and the ability to identify defects and non-defect areas are in demand. Common scab represents a significant issue that requires detection, yet identifying the extent of common scab infection remains challenging when using a standard RGB camera. In this research, a 2CCD camera system that could obtain a set of RGB and near-infrared images, which could enhance defect detection, has been used. Image segmentation strategies based on a single principal component image and the principal component pseudo-colored image have been proposed to identify external potato defects while excluding soil deposits on the potato surface, often recognized as defects by the normal color machine vision system. Performance metrics calculation results show relatively good results, with segmentation true accuracy around 64% for both methods. Principal component pseudo-colored images were able to discriminate defects area and soil deposits in a single image. The methods presented in this paper could be used as the basis to develop further classification and grading algorithms.Keywords: image processing, multispectral, PCA, surface defects AbstrakPengenalan yang tepat terhadap cacat eksternal kentang dan kemampuan untuk mengidentifikasi area cacat dan non-cacat sangat dibutuhkan. Keropeng yang umum merupakan masalah signifikan yang memerlukan deteksi, namun mengidentifikasi tingkat infeksi keropeng yang umum tetap menjadi tantangan saat menggunakan kamera RGB standar. Penelitian ini menggunakan sistem kamera 2CCD yang dapat memperoleh serangkaian gambar RGB dan inframerah dekat yang dapat meningkatkan deteksi cacat. Strategi segmentasi gambar berdasarkan gambar komponen utama tunggal dan gambar berwarna semu komponen utama diusulkan untuk mengidentifikasi cacat eksternal kentang dengan mengecualikan endapan tanah pada permukaan kentang yang sering dikenali sebagai cacat oleh sistem penglihatan mesin warna normal. Hasil penghitungan metrik kinerja menunjukkan hasil yang relatif baik, dengan akurasi segmentasi sebenarnya sekitar 64% untuk kedua metode. Komponen utama gambar berwarna semu mampu membedakan area cacat dan endapan tanah dalam satu gambar. Metode yang disajikan dalam penelitian ini dapat digunakan sebagai dasar untuk mengembangkan algoritma klasifikasi dan penilaian lebih lanjut.Kata Kunci: cacat permukaan, multispektral, PCA, pengolahan citra 
Influence of Cultivars and Cultivation Land Slope on Sensory Quality of Gayo Arabica Coffee Abubakar, Yusya'; Hasni, Dian; Widayat, Heru Prono; Muzaifa, Murna; Rinaldi, Dedi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.5

Abstract

AbstractAll processes involved influence the quality of brewed coffee. One factor that has not been explored well is the influence of environmental conditions, such as cultivation land slopes. This research examines the influence of cultivation area position on the taste quality of coffee from three local cultivars commonly cultivated in the Gayo Highlands. This research used a factorial randomized block design consisting of 2 factors: cultivar (V) and land area (H). The cultivars (V) observed were V1 = Timtim, V2= Borbor, V3 = Ateng Super, and V4 = multi variety. The expanse of coffee cultivation land (H) consists of M1 = flat expanse of land and M2 = sloping expanse of land with a slope of 25%-35%. The experiment was carried out with three replications. The results showed that the coffee brew from Ateng Super had higher acidity (low pH value, 4.90) than the other two cultivars. Cupping test results show that sloping land tends to produce better-tasting coffee brews. Borbor planted on sloping land produces coffee with the highest cupping score. The total cupping score for all treatments ranged from 80,04 – 85,08 with mean value 83,89, which shows that the coffee in this study meets the category of specialty coffee based on the standards of the Specialty Coffee Association of America (SCAA).Keywordss: arabica, coffee, cupping test, Gayo Highland, quality AbstrakMutu seduhan kopi sebagai produk akhir sangat dipengaruhi sejak awal proses hingga penyeduhan. Salah satu faktor yang belum terkesplorasi dengan baik adalah pengaruh kondisi lingkungan, seperti kemiringan lahan tanam. Penelitian ini bertujuan untuk mengkaji pengaruh posisi hamparan lahan tanam terhadap kualitas cita rasa kopi dari tiga kultivar lokal yang umum dibudidayakan di Dataran Tinggi Gayo. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial yang terdiri dari 2 faktor, yaitu kultivar (V) dan hamparan lahan (H). Kultivar (V) yang diamati adalah V1 = Timtim, V2 = Borbor dan V3 = Ateng Super dan V4 = multivarietas. Hamparan lahan tanam kopi (H) terdiri dari M1 = hamparan lahan datar, dan M2 = hamparan lahan miring dengan tingkat kemiringan 25-35%. Eksperimen dilakukan dengan 3 (tiga) ulangan. Hasil penelitian menunjukkan bahwa seduhan kopi dari Ateng Super memiliki keasaman tinggi (nilai pH rendah, 4,90) dibandingkan dua kultivar lainnya. Hasil uji cita rasa menunjukkan bahwa hamparan lahan miring cenderung menghasilkan seduhan kopi bercita rasa lebih baik. Borbor yang ditanam pada lahan miring menghasilkan seduhan kopi dengan cupping score tertinggi. Total cupping score semua perlakuan berkisar80,04-85,08 dengan rerata 83,89 yang menunjukkan bahwa kopi yang dihasilkan dalam penelitian ini masuk dalam katagori kopi specialty berdasarkan standar Specialty Coffee Association of America (SCAA).Kata kunci: arabika, cupping test, dataran tinggi Gayo, kopi, kualitas
Physicochemical Properties, Bioactive Compounds Degradation Kinetics, and Microbiological Counts of Fortified Pomegranate Gummy Candy (GC) during Ambient Storage Qi, Ng An; Hasnan, Noor Zafira Noor; Basha, Roseliza Kadir; Alyas, Nur Diyana; Zulkifli, Nurin Izzati Mohd
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.1

Abstract

Abstract This study explored the potential of fortified pomegranate gummy candies (GC) as a solution for insufficient vitamin C and phenol intake. It entailed two objectives: assessing the impact of ambient storage (20±2 ℃) on various GC properties and developing kinetic models to predict vitamin C and phenol degradation during storage. The study involved the preparation of GC using a modified formulation and examined moisture content, water activity, texture, vitamin C, total phenolic content, and microbiological counts during 15-day-storage. Findings revealed that the moisture content decreased from 21.82% to 13.41%, potentially affecting texture. Water activity remained high (0.84-0.86), posing potential microbiological risks. The textural analysis indicated high hardness, springiness, gumminess, and chewiness, which may impact consumer acceptance. Adhesiveness remained minimal. Vitamin C decreased from 2,176.90 mg AA/100g to 1,419.10 mg AA/100g, possibly influenced by moisture and oxygen. Phenolic content decreased from 2,845.97 mg GAE/100g to 2,183.70 mg GAE/100g, remaining remarkably high. Kinetic modeling revealed that zero-order kinetics best described degradation, with constant degradation rates. In conclusion, fortified pomegranate GC demonstrate potential as functional food. However, further research is necessary to optimize texture properties, improve formulation and understand complex interactions between gelatin and phenolic compounds for enhanced consumer acceptance and health benefits.Keywords: gummy candy, kinetic modelling, phenol, physicochemical properties, vitamin C AbstrakStudi ini mengeksplorasi potensi gummy candy (GC) fortifikasi buah delima sebagai solusi kekurangan asupan vitamin C dan fenol. Penelitian ini bertujuan untuk menilai dampak penyimpanan suhu ruang (20±2 ℃) pada berbagai sifat GC dan mengembangkan model kinetik untuk memprediksi degradasi vitamin C dan fenol selama penyimpanan. Pembuatan GC pada penelitian ini menggunakan formulasi yang dimodifikasi dan kemudian dilakukan pemeriksaan kadar air, aktivitas air, tekstur, vitamin C, kandungan fenolik total, dan jumlah mikrobiologis selama 15 hari penyimpanan. Hasil menunjukkan bahwa di akhir penyimpanan, kadar air menurun dari 21,82% menjadi 13,41%, berpotensi memengaruhi tekstur. Aktivitas air tetap tinggi (0,84-0,86), sehingga menimbulkan potensi risiko mikrobiologis. Analisis tekstur menunjukkan kekerasan, springiness, gumminess, dan chewiness yang tinggi, yang mungkin berdampak pada daya terima konsumen. Daya rekatnya tetap rendah. Vitamin C menurun dari 2.176,90 mg AA/100g menjadi 1.419,10 mg AA/100g, kemungkinan dipengaruhi oleh kelembapan dan oksigen. Kandungan fenolik menurun dari 2.845,97 mg GAE/100g menjadi 2.183,70 mg GAE/100g, namun masih sangat tinggi. Pemodelan kinetik mengungkapkan bahwa kinetika orde nol paling tepat menggambarkan degradasi, dengan laju degradasi yang konstan. GC yang difortifikasi buah delima menunjukkan potensi sebagai pangan fungsional. Penelitian lebih lanjut diperlukan untuk mengoptimalkan sifat tekstur, meningkatkan formulasi dan memahami interaksi kompleks antara gelatin dan senyawa fenolik untuk meningkatkan daya terima konsumen dan manfaat kesehatan.Kata Kunci: fenol, gummy candy, pemodelan kinetik, sifat fisikokimia, vitamin
Supplementation of Antioxidant Liang Tea Extracts on Goat Milk Cream Cheese Zahrah, Syarifah; Dewi, Yohana Sutiknyawati Kusuma; Hartanti, Lucky
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.6

Abstract

AbstractCream cheese is a soft cheese that does not go through a ripening process and is widely used in various kinds of food preparations. Goat's milk is an alternative milk for cream cheese production. The addition of antioxidant extract from liang tea potentially produces functional cream cheese. This research aimed to obtain the concentration of added antioxidant liang tea extract in the formulation that produces the best characteristics of goat's milk cream cheese. This research used a Randomized Block Design method with one factor: the concentration of liang tea extract as an antioxidant. The treatment consisted of 5 levels of liang tea concentrations, 0%, 1.5%, 2%, 2.5%, and 3%, with five repetitions. The research showed that adding various concentrations of liang tea antioxidant extract produced a water content of 61.06%-62.09% and a fat content of 12.68%-14.46%. The resulting color characteristics with the L* value range from 60.83-76.43 (decreasing brightness), the* value range from -6.69-6.71 (reddish), and the b* value range from 4.47-23 .88 (yellowish). Antioxidant activity is expressed by percent inhibition of 1,1-diphenyl-2-picrylhydrazil (DPPH), ranging from 36.00%-79.56%. The antioxidant activity of goat's milk cream cheese increases if the addition of liang tea extract is high. Based on the effectiveness index, the best goat's milk cream cheese is produced by adding a 3% concentration of liang tea. The cream cheese has a water content of 62.19%, a fat content of 14.46%, color (L* = 60.83, a* = 6.71, b* = 23.88), and antioxidant activity of 79.56%.Keywords: antioxidant, cream cheese, goat milk, liang tea AbstrakCream cheese merupakan salah satu jenis keju lunak yang tidak melalui proses pematangan dan banyak diaplikasikan pada berbagai macam olahan pangan. Susu kambing menjadi alternatif susu untuk membuat cream cheese. Penambahan ekstrak antioksidan dari liang teh berpotensi untuk membuat cream cheese fungsional. Tujuan penelitian ini untuk memperoleh konsentrasi penambahan ekstrak antioksidan liang teh dalam formulasi yang menghasilkan karakteristik cream cheese susu kambing terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu konsentrasi ekstrak liang teh sebagai antioksidan. Perlakuan yang dilakukan terdiri dari 5 taraf, yaitu 0%, 1,5%, 2%, 2,5% dan 3% dengan 5 kali ulangan. Hasil penelitian menunjukkan penambahan berbagai konsentrasi ekstrak antioksidan liang teh menghasilkan kadar air pada rentang 61,06%-62,09% dan kadar lemak pada rentang 12,68%-14,46%. Karakteristik warna yang dihasilkan dengan rentang nilai L* adalah 60,83-76,43 (kecerahan menurun), nilai a* pada rentang -6,69-6,71 (kemerahan), dan nilai b* pada rentang 4,47-23,88 (kekuningan). Aktivitas antioksidan dinyatakan dengan persen penghambatan 1,1-diphenyl-2-picrylhydrazil (DPPH) pada rentang 36,00%-79,56%. Aktivitas antioksidan cream cheese susu kambing semakin meningkat jika penambahan ekstrak liang teh semakin tinggi. Cream cheese susu kambing terbaik berdasarkan indeks efektivitas dihasilkan dengan penambahan konsentrasi liang teh 3%. Cream cheese tersebut mempunyai kadar air 62,19%, kadar lemak 14,46%, warna (L* = 60,83, a* = 6,71, b* = 23,88), dan aktivitas antioksidan 79,56%.Kata kunci: antioksidan, cream cheese, liang teh, susu kambing 
Position Analysis and Strategic Recommendations for Business Improvement in The Micro-Small Industry of Oil Palm Post-Harvest Equipment in Kampar Regency, Riau Province Juarsa, Rahmadini Payla; Sangadah, Hanik Atus
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.2

Abstract

AbstractMany industries producing post-harvest oil palm equipment are growing in Riau Province, Indonesia because this province has a large area of oil palm plantations. Micro-small businesses dominate this industry. The micro-small oil palm post-harvest equipment industry experiences many obstacles in improving and developing its business. This research aims to analyze the position of the micro-small oil palm post-harvest equipment industry and then provide strategic recommendations to improve their business. The position analysis used is Business Model Canvas (BMC) analysis and Internal Factor Evaluation (IFE) and External Factor Evaluation (EFE) matrices. Business development strategy recommendations use the Strengths, Weaknesses, Opportunities, Threats (SWOT), and Quantitative Strategic Planning Matrix (QSPM) methods. The research results show that the company is in a growth and development phase. The top two strategies recommended for these companies are maximizing marketing channels and good cooperation through cooperatives, oil palm processing companies (such as PTPN), government agencies, and social media, and improving product quality by providing skilled human resources and research and development activities.Keywords: business development strategy, micro-small industry, oil palm post-harvest equipment, position analysis AbstrakAreal perkebunan kelapa sawit yang luas di Provinsi Riau mengakibatkan industri yang memproduksi alat pasca panen kelapa sawit banyak tumbuh di provinsi ini. Industri ini didominasi oleh usaha skala mikro hingga skala kecil. Industri alat pasca panen kelapa sawit skala mikro dan kecil ini mengalami banyak kendala dalam peningkatan dan pengembangan usahanya. Tujuan penelitian ini adalah menganalisis posisi industri mikro dan kecil alat pascapanen kelapa sawit kemudian memberikan rekomendasi strategi untuk meningkatkan usahanya. Analisis posisi yang digunakan adalah analisis Business Model Canvas (BMC) dan matriks Internal Factor Evaluation (IFE) dan External Factor Evaluation (EFE). Rekomendasi strategi pengembangan bisnis dilakukan dengan metode Strengths, Weaknesses, Opportunities, Threats (SWOT) dan Quantitative Strategic Planning Matrix (QSPM). Hasil penelitian menunjukkan bahwa perusahaan berada pada fase pertumbuhan dan perkembangan. Dua strategi teratas yang direkomendasikan untuk perusahaan tersebut adalah memaksimalkan saluran pemasaran dan kerjasama yang baik melalui koperasi, perusahaan pengolah kelapa sawit (seperti PTPN), instansi pemerintah, dan media sosial, meningkatkan kualitas produk melalui pemenuhan sumber daya manusia yang terampil, dan kegiatan penelitian pengembangan.Kata kunci: alat pascapanen kelapa sawit, analisis posisi, industri mikro dan kecil, strategi pengembangan usaha
Impact of ImarsilTM Adsorption on Aflatoxin M1 (AFM1) Levels in Cow's Milk: Analyzing Hematological Parameters and Histopathological Alterations Kolapo, Adelodun Lawrence; Oluwafemi, Flora; Kareem, Sarafadeen; Fawole, Abosede Oyeyemi; Adejumo, Olufunmilayo Ebunoluwa
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.7

Abstract

Abstract The efficacy of ImarsilTM in mitigating the effects of aflatoxin M1 (AFM1) in cow's milk on hematological and histopathological parameters was investigated in this study. Seventy-two albino rats were randomly allocated to four treatment groups A - D in a six-week study. Rats in all groups were fed standard ration. In addition, 2 mL of clean distilled water, 2 mL of milk, 2 mL of AFM1 contaminated milk (456 ng/L), and 2 mL of AFM1 contaminated milk (456 ng/L) treated with ImarsilTM at 2% dosage rate were added to the ration of animals in groups A, B, C, and D respectively. The results of the investigation showed that rats in Group C developed a significant (p<0.05) lower weight. Packed Cell Volume (%), Hemoglobin (g/dL), Red Blood Cell (106/mm3), Mean Corpuscular Volume (fL), Mean Corpuscular Hemoglobin (pg), and Mean Corpuscular Hemoglobin Concentration (g/dL) were not significantly different (p>0.05) among the different groups. In group C, a significant reduction (p<0.05) occurred in the white blood cell (103/mm3) (12.90 - 8.63), and lymphocytes (87.00 - 74.33%) counts while the neutrophils (%) increased from 13.00 to 25.67. In contrast to those in Group C, tissue sections from Group D showed no histological lesions. Therefore, ImarsilTM represents an effective and safe adsorbent for the remediation of AFM1-contaminated milk.Keywords: adsorbents, aflatoxin M1, cow’s milk, hematological parameters and histopathological changes, ImarsilTM AbstrakTingkat keberhasilan ImarsilTM dalam memitigasi efek aflatoksin M1 (AFM1) pada susu sapi terhadap parameter hematologi dan histopatologi diidentifikasi dalam penelitian ini. Tikus albino 72 ekor secara acak dibagi menjadi 4 kelompok perlakuan A, B, C, dan D dalam penelitian 6 minggu. Tikus pada semua kelompok diberi ransum standar. ImarsilTM dengan dosis 2%. dicampurkan pada 2 mL air suling bersih, 2 mL susu, 2 mL susu terkontaminasi AFM1 (456 ng/L), dan 2 mL susu terkontaminasi AFM1 (456 ng/L) kemudian ditambahkan pada ransum masing-masing hewan di kelompok A, B, C, dan D. Hasil penelitian menunjukkan bahwa tikus di Kelompok C mengalami penurunan berat badan yang signifikan (p<0,05). Packed Cell Volume (%), hemoglobin (g/dL), sel darah merah (106/mm3), Mean Corpuscular Volume (fL), Mean Corpuscular Hemoglobin (pg), dan Mean Corpuscular Hemoglobin Concentration (g/dL) tidak berbeda signifikan (p>0,05) antar kelompok yang berbeda. Kelompok C juga menunjukkan penurunan yang signifikan (p<0,05) pada jumlah sel darah putih (103/mm3) (12,90 - 8,63) dan limfosit (87,00 - 74,33%), sedangkan neutrofil (%) meningkat dari 13,00 menjadi 25,67. Berbeda dengan kelompok C, potongan jaringan pada kelompok D tidak menunjukkan lesi histologis. Oleh karena itu, Imarsil™ merupakan adsorben yang efektif dan aman untuk remediasi susu yang terkontaminasi AFM1.Kata kunci: adsorben, aflatoksin M1, ImarsilTM, parameter hematologi dan perubahan histopatologi, susu sapi 
Optimization of Antiseptic Paper Soap through Varying NaOH Concentration: Combination of Cooking Oil, Citronella Oil, and Aloe Vera Azwar, Azwar; Thaib, Anwar; Fajar, Chaidir; Priatna, Adjie August; Zanil, Mohd Fauzi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.3

Abstract

AbstractAntiseptic paper soap is convenient because it is flexible, safe for the skin, easily foams, and relatively affordable. Measuring the ratio between the concentrations of NaOH, cooking oil, citronella oil, and aloe vera additives is needed to improve the quality of antiseptic paper soap. Testing the saponification rate, density, pH, water content, fatty acid (FA) level, and free alkali content is critical to determine the characteristics of antiseptic paper soap so that it meets the standards for solid bath soap according to SNI 3532-2021 which is closest to the characteristics of paper soap because SNI for paper soap is not yet available. The weight ratio of citronella oil to cooking oil used is 1:1, 1:2, and 1:3. The NaOH concentrations used were 30%, 40%, and 50% w/v. The natural additives used are 0%, 5%, and up to 10% of the total mass. The research results showed that saponification value of the antiseptic paper soap produced was 197.724 milligrams KOH/gram up to 206.138 milligrams KOH/gram, the pH of the antiseptic paper soap was 9.1-10.6, the water content value was 10.940%-23.863%, the alkali content value free is 0.044%-0.104%, total fatty acid (FA) content is 29.688%-45.734%. The best antiseptic paper soap is produced using 30% w/v NaOH with a weight ratio of citronella oil to cooking oil used of 1:1 and natural additives (aloe vera) 5% of the total mass.Keywords: aloe vera, antiseptic, citronella oil, cooking oil, paper soap AbstrakSabun kertas antiseptik adalah sabun yang sangat praktis karena fleksibel, aman untuk kulit, mudah berbusa, dan harganya relatif terjangkau. Pengukuran rasio antara konsentrasi NaOH, minyak goreng, minyak serai wangi, dan aditif lidah buaya perlu dilakukan untuk meningkatkan kualitas sabun kertas antiseptik. Pengujian laju penyabunan, densitas, pH, kadar air, tingkat asam lemak (FA), dan kadar alkali bebas sangat penting untuk menentukan karakteristik sabun kertas antiseptik agar memenuhi standar sabun mandi padat sesuai SNI 3532-2021 yang paling mendekati karakteristik sabun kertas karena SNI untuk sabun kertas belum tersedia. Rasio berat minyak serai wangi terhadap minyak goreng yang digunakan adalah 1:1, 1:2, dan 1:3. Konsentrasi NaOH yang digunakan adalah 30%, 40%, dan 50% b/v. Bahan tambahan alami yang digunakan adalah 0%, 5%, hingga 10% dari massa total. Hasil penelitian menunjukkan bahwa bilangan penyabunan sabun kertas antiseptik yang dihasilkan adalah 197,724 miligram KOH/gram hingga 206,138 miligram KOH/gram, pH sabun kertas antiseptik adalah 9,1-10,6, nilai kadar air adalah 10,940%-23,863%, nilai kadar alkali bebas adalah 0,044%-0,104%, total kandungan asam lemak (FA) adalah 29,688%-45,734%. Sabun kertas antiseptik terbaik dihasilkan dengan menggunakan 30% b/v NaOH dengan rasio berat minyak serai wangi terhadap minyak goreng yang digunakan adalah 1:1 dan bahan tambahan alami (aloe vera) 5% dari total massa.Kata kunci: antiseptik, lidah buaya, minyak goreng, minyak serai wangi, sabun kertas
Banana Hump Starch and Ginger Extract as Edible Coating to Extend the Shelf-life of Red Chili Peppers Restuhadi, Fajar; Ayu, Dewi Fortuna; Nuratika, Nuratika
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.8

Abstract

AbstractFresh red chili peppers is a product that spoils easily and has a concise shelf-life. Coating a natural edible coating on fresh red chili peppers will significantly increase their shelf-life. This research aims to obtain the best concentration of ginger extract in the edible coating of banana hump starch to extend the shelf-life of red chili peppers. The research was carried out experimentally using a completely randomized design with five treatments and three replications. The treatment in this research was an edible coating of banana hump starch with the addition of various concentrations of ginger extract; J0 (0%), J1 (1%), J2 (3%), J3 (5%), and J4 (7%); which were applied on red chili peppers for 15 days of storage. The parameters observed were weight loss, vitamin C, total microbes, and sensory assessment. The best treatment in this study was J4 (addition of 7% ginger extract). On the 15th day of storage, red chili peppers coated with edible coating treated with J4 experienced a reduction in weight loss of 41.20%, with 18.54 mg/100g of vitamin C and 5.89 log CFU/g of total microbes. Descriptive tests showed that on the 15th day of storage, red chili peppers had a red color, started to smell and taste rotten, and had a slightly hard texture.Keywords: edible coating, ginger extract, red chili peppers Abstrak         Cabai merah segar merupakan produk yang sangat mudah membusuk dan memiliki umur simpan yang sangat pendek. Pelapisan edible coating alami pada cabai merah segar akan sangat efektif dalam upaya meningkatkan umur simpan dari cabai merah. Penelitian ini bertujuan untuk mendapatkan konsentrasi terbaik ekstrak jahe dalam edible coating pati bonggol pisang untuk memperpanjang masa simpan cabai merah. Penelitian dilaksanakan secara eksperimen menggunakan rancangan acak lengkap dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini adalah edible coating pati bonggol pisang dengan penambahan berbagai konsentrasi ekstrak jahe, yaitu J0 (0%), J1 (1%), J2 (3%), J3 (5%), dan J4 (7%) yang diaplikasikan pada cabai merah selama 15 hari penyimpanan. Parameter yang diamati adalah susut bobot, vitamin C, total mikroba, dan penilaian sensori. Perlakuan terbaik pada penelitian ini adalah J4 (penambahan ekstrak jahe 7%). Pada penyimpanan hari ke-15, cabai merah yang dilapisi edible coating perlakuan J4 mengalami penurunan susut bobot 41,20%, dengan 18,54 mg/100g vitamin C dan 5,89 log CFU/g total mikroba. Uji deskriptif menunjukkan bahwa pada penyimpanan hari ke-15, cabai merah memiliki warna merah, mulai berbau dan berasa busuk, serta tekstur agak keras.Kata Kunci: edible coating, ekstrak jahe, cabai merah

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