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Jurnal Teknologi & Industri Hasil Pertanian

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EFEK KOPIGMENTASI DARI KATEKOL DAN TANIN TERHADAP STABILITAS ANTOSIANIN BEKATUL BERAS KETAN HITAM (Oryza sativa glutinosa) SELAMA PENYIMPANAN [Copigmentation Effect of Catechol and Tannin on Stability of Glutinous Black Rice Bran (Oryza sativa glutinosa) Anthocyanins During Storage] Dian Wulandari; Tirza Hanum; Azhari Rangga
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Copigmentation has been suggested as an effective method to improve color and stability of anthocyanins and storage time. Catechol and tannin can be used as a copigment to improve stabilize color of anthocyanins. This study aims to examine the effect of molar ratio of copigment to anthocyanin and storage time which stabilize anthocyanin.This study was arranged in factorial Randomized Complete Block Design (RCBD) with three replications. First factor were molar ratio 0:1, 50:1, 100:1; and second factor were time of storage 0, 10, 20, 30, 40 days at room temperature (28oC ± 2 oC). Color and stability of anthocyanins were evaluated by thrugh determination of bathochromic and hyperchromic, anthocyanins concentration, retention, and kinetic parameters. Variables were analyzed by Tuckey test, Bartlet test, and Polynomial Orthogonal test.The results showed that anthocyanin content of glutinous black rice bran extract was 426 mg/100g. Copigmentation with catechol resulted in bluish color (hypsochromic), while tannin resulted in reddish color (bathochromic). The best molar ratio of catechol copigment was 50: 1 showed by decreasing of anthocyanin concentration of 0.35mM/day or 39.29mg/100g/day, color retention 12.78%/hour, and half-life time 8.66 hours. The best molar ratio of tannins copigment was 100: 1 showed by decreasing of anthocyanin concentration of 0.07mM/day or 7.86mg/100g/day, color retention was 2.39%/day, and half-life time of 19.80 hours.

STRATEGI OPTIMALISASI BAHAN BAKU LATEKS PADA INDUSTRI KARET JENIS RIBBED SMOKED SHEET (RSS) Vevi Oktavia; Erdi Suroso; Tanto Pratondo Utomo
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

One of the problems in the ribbed smoked sheet (RSS) production is low quality of field latex, used as a raw material. The objective of this research was to identify issues that affect the latex qualities and to analize optimization strategy for improving its quality for RSS raw material. The study was conducted by using survey method to collect primary and secondary data, then the data were analyzed descriptively. The results showed that the weighting values for the strength factor was 2,431 and 2,394 for weakness factor, the difference obtained was 0,037. Meanwhile, the opportunity factor was 2,794 and the threat factor was2,134, the difference was obtained by 0,659. Predominant issues affected field latex quality were rubber tree clones, plant treatment, the pracoagulation of latex and the latex bubble at the time of testing. Optimization strategies that can be applied include: planting the recommended and certified rubber clones , which bring benefit both in terms of wood and rubber qualities, to maintain the country performance as the second largest production area by intensifying the maintenance, and scheduling the fertilizing time of the plants, encouraging people to replant with high resistant and recommended clones, and to improve the field latex qualities as determined in SNI 06-2047-2002 in order to compete along with increasing demand for rubber. Keywords : optimization strategy of latex, ribbed smoked sheet

PENGARUH PERLAKUAN AWAL BASA DAN HIDROLISIS ASAM TERHADAP KADAR GULA REDUKSI AMPAS TEBU [The effect of alkali pretreatment and acid hydrolysis on bagasse-reduced sugar]. Sutikno Sutikno; Marniza Marniza; Novita Sari
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

ABSTRACTBagasse, solid waste by product of sugar cane industries, contains high lignocellulose consisting of 46.3% cellulose, 23.0% hemicellulose and 19.7% lignin. The bagasse can be converted into bioethanol after pretreating with base and acid and then fermenting with microbes. The objective of this study was to find out the effects of sodium hydroxide pretreatment and sulfuric acid hydrolysis on bagasse reduced sugar content. In this study, there were 2 treatments with 3 replications. The first treatment was submerssion bagasse into 1.0 NaOH solutions at a temperature of 121oC for 15 minutes. The second treatment was concentrations of sulphuric acid (H2SO4) that consisted of 5 levels, i.e. 0 M, 0.05 M, 0.10 M, 0.20 M, and 0.30 M. One and an half grams of dried and ground bagasse was put into 100 mL Erlenmeyer flash and then added with 30 mL 1.0 M NaOH solution. The flash was heated at a temperature of 121oC for 15 minutes. After filtering, the residue was hydrolyzed with H2SO4 solution. The residue as well as 1.5 g dried and ground bagasse without pretreating with NaOH was hydrolyzed with 15 mL H2SO4 at concentrations of 0, 0.05, 0.10, 0.20, and 0.30 M at a temperature of 121oC for 15 minutes. Filtrates of the solutions were taken to analyze their reduced sugar content. Reduced sugar content of the bagasse samples ranged from 0.05 to 4.20 mg/100 mL. The highest reduced sugar content (4.20 ml/mL) was yielded when bagasse was directly, hydrolyzed with 0.05 M H2SO4 at a temperature of 121oC for 15 minutes.Keywords : Bagasse, bioethanol, lignocellulose, sulphuric acid, reducing sugar

PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee] Wisnu Satyajaya; Azhari Rangga; Fibra Nurainy; Harun Al Rasyid
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objectives of this research were to observe the decision making process and the influence of product attributes in consuming of instant coffee products in sachets. This research used questionnaires to obtain information on the characteristics and consumer behavior of respondents. Data were analyzed using descriptive analysis and importance attributes. The results showed that process of buying through the stages in the purchase decision process, namely: a). need recognition: the main benefits expected was freshness of coffee, highest frequency was once a day; and the main barrier was product quality; b). searching of information: the main source was promotion; c). alternative evaluation: The main factor in evaluation was taste, the known brand of instant coffee were Torabika, Nescafe, Kopi Luwak, ABC, Top, Good Day; d). The decision to buy: the main reasons to buy was taste; purchase decision depending on the situation, most influential are friends. e). post-purchase evaluation: customers are willing to keep buying previous products.. The highest product attributes importance of instant coffee were the highest sense of 4.34; aroma 4.23; and freshness of 4.11 which is the characteristics specialty[H1] of coffee. Keywords: consumer, instant coffee, product attributes. [H1] Has been changed

KAJIAN LAMA REAKSI TERHADAP RENDEMEN MASSA DAN AKTIVITAS ANTIMIKROBA PRODUK GLISEROLISIS Havita Dwi Anggasari; Murhadi Murhadi
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The study was conducted to determine the effect of glycerolysis reaction time (48, 72, 96, 120 and 144 hours) on yield and antimicrobial activity of glycerolysis products from palm kernel oil (PKO) using rice bran as biocatalyst. The result showed that fractionation of glycerolysis products at all reaction time levels were yielding fraction A (61,8%) that higher than fraction B (21,8%) and fraction C (16,3%). Generally, all fractions (A, B and C) from all treatments have antimicrobial activity. Average of inhibition zone diameter (d) values of fraction C for all reaction time levels against S. aureus, B. subtilis, E. coli, and S. cerevisiae, i.e. 7,66; 6,81; 1,33; and 9,09 mm/6 mg fraction, respectively. Antimicrobial activity of fraction C was higher than fraction A and B, especially against S. aureus, B. subtilis, and S. cerevisiae at 72 and 96 h. of reaction times. Escherichia coli is more resistant bacteria to all fractions than another microbes in this study. All fractions from all reaction time levels be able to reduce of total mold (A. orizae) colony with each average percentage of 79,6 (fraction A); 81,0 (fraction B); and 78,2% (fraction C). Keywords: Glycerolysis, PKO, fraction, antimicrobial activity, resistant.

KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA Nurbani Kalsum; Beni Hidayat; Surfiana Surfiana
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to optimize the product of Shiroyutaka sweet potato instant rice processing. This research was done in three steps of optimation process. The first step was the addition of water with the ratio of 1:1.5, 1:2, and 1:3, the second step was the temperature of added water, and the third step was the binder compound addition (0, 5, and 10%). The results indicated that the optimal characteristic of instant rice was obtained by addition of 5% tapioca, addition of hot water to form a dough, forming, cooking in rice cooker until it gets cooked, drying in the form of plate, and milling. The product had the composition of 6.68% water, 82,78% of total carbohydrate, 1,73% of protein, 1,38% of fat, 5,84% of fiber, and 1,59% of ash. This product required 5 minute preparation and consumer acceptable score of 3.80. Keywords: Instant rice, sweet potato, Shiroyutaka

PENGARUH SUHU, LAMA PEMASAKAN, KONSENTRASI METANOL DAN SUHU PEMURNIAN TERHADAP BILANGAN IOD DAN BILANGAN ASAM SURFAKTAN DARI MINYAK INTI SAWIT Hidayati, Sri
Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Methyl Ester Sulfonates surfactant is produced from sulphonation process between methyl ester and sulphonating agent, such as NaHSO3.Â The purpose of these research were to obtain the optimum conditions (reaction temperature, sulphonation time, methanol concentration and purification temperature) of sulphonation process in producing MES from Palm Kernel Oil methyl ester and to investigate the characteristic of MES produced.Â Â Measurements conducted included iodine value and acid value.Â The experimental design used was Response Surface Methode (RSM) and Central Composite Design (CCD) of four factors.Â The analysis of resulted response surface indicated that the optimum conditions at MES production from methyl ester of PKO was obtained from the reaction temperature of 96,5oC, the sulphonation time of 4,3 hours, the methanol concentration of 26,6%, and the purification temperature of 45,5oC. The result of validation of optimum condition showed the acid value of 16,32 mg KOH/g sample and iodine value of 7,84 g iodine / 100 g sample. Keywords:Â Sulphonation, iodine value, acid value, Palm Kernel Oil

KAJIAN EFEKTIFITAS PENGGUNAAN TANAMAN ECENG GONDOK (Eichornia crassipes) DALAM MENURUNKAN BEBAN PENCEMAR AIR LIMBAH INDUSTRI GULA TEBU Hasanudin, Udin; Suroso, Erdi; -, Hartono
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Sugarcane industries produce wastewater with high levels of pollution load. Wastewater pollutant load can be lowered by treating wastewater in the WWTP. Wastewater treatment process using Biological conventional system still has the disadvantage of increasing the pH of the waste water at a given time. It causes algae blooming. Algae population levels increases due to nutrients in wastewater. To prevent algae Â from blooming, nutrient concentration in the waste water should be reduced. This study was aimed to measure the effectiveness of Waterhyacinth in lowering pollutant load of sugar cane industrial wastewater. The method used was to plant Waterhyacinth in aeration pond number 2 of WWTP and then taking samples at four locations and consists of point I (inlet pond aeration 2), point A (before the water hyacinth plant), point B (after the water hyacinth plant), the point C (waste pond outlet monitor). Parameters measured included pH, TSS, COD, NH4, and NO3. The result showed the wastewater treatment system using water hyacinth plant reduced the pollutant load sugar cane industrial wastewater at the rate of Â 0,000858%/m2 day, 0,010997%/m2 day, 0,008691%/m2 day, 0,005936%/m2 day, and 0,015016%/m2 day, respectively. These conditions indicate planting hyacinth was effective in lowering the level of industrial wastewater pollutant load of sugar cane. Keywords: algae bloom, sugarcane industry wastewater, waterhyacinth

PENGARUH PERLAKUAN AWAL TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG JAMUR TIRAM (Pleurotus oestreatus) -, Ardiansyah; Nurainy, Fibra; Astuti, Susi
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Oyster mushroom (Pleuorutus ostreatus) is one of healthy vegetables and Â widely consumed. Oyster mushroom is very perishable. When stored at cool temperatur, oyster mushroom only stands for 3-5 days, although it has been packed in Â polyethylene plastic bags. To extend its shelf life , oyster mushroom can be processed â€‹â€‹into flour. This study Â was aimed Â to find Â the best treatment to produceoyster mushroom flour that has the best chemical and organoleptic properties. The Â experiment was arranged in a Completely Randomized Block Design with single factor and 4 replications. The single factor was consisted of six levels pretreatment : control, blanching, soaking in 0.5% citric acid for 10 minutes, blanching + soaking in 0.5% citric acid for 10 minutes, soaking in 2500 ppm sodium bisulphite for 10 minutes, and blanching + soaking in 2500 ppm sodium bisulphite for 10 minutes. The parameters observed : chemical characteristics (water, Â ash, Â protein, fat, carbohydrate contents) and organleptic property of color.Â ANOVA was used to analyse the data, and then continued using Honestly Significant Difference test (HSD) at 5% level of significance. The results showed that pretreatment significantly affected the moisture, fat, protein, ash, carbohydrate contents and color Â of oyster mushroom flour. The bestÂ oyster mushroom flour was found in the Â control Â flour (with no pre-treatment) with chemical characteristics: water content 7.29%, ash content 8.01%,Â protein content 17.50%, fat content 1,93% and carbohydrate content of 73.68%., and organoleptic characteristic of color was scored as white (4.3). Keywords :citric acid,Â blanching, flour, Â oyster mushroom, sodium bisulphite

PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Leaf (Syzygium polyanthum (Wight.) Walp.) on the Level of Starch Hydrolysis, Antioxidant Activity and Sensory Properties of Instant Rice] Rahmadi, Isnaini; Nurdin, Samsu Udayana; Astuti, Sussi
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

In some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research was aimed to obtain an optimal concentration of bay leaf extract that produces instant rice with low levels of starch hydrolysis, the high antioxidant activity and sensory properties are preferred. The experiment was arranged in a Complete Randomized Block Design (CRBD) with six bay leaf extract concentrations which were 0%, 5%, 10%, 15%, 20% and 25% of the solution volume for cooking. The results showed the addition of the bay leaf extract did not affect the rate of starch hydrolysis and total phenol of instant rice, but it effected on antioxidant activity and sensory properties of instant rice. The best treatment of the instant rice with the addition of bay leaf extract at 0 % who has the degree of hydrolysis of starch by 15.21 %, the antioxidant activity by 79.44 %, total of phenol about 0.19 ppm GAE, the percentage of panelists with like criteria to odor about 49.52 %, the taste 59.05 %, color 86.67 % and fluffier 41.90%.Keywords: antioxidants, bay leaves, hydrolysis of starch, instant rice

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