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Jurnal Penelitian Tanaman Industri (Littri)
Published by Pusat Penelitian dan Pengembangan Perkebunan
ISSN : 08538212     EISSN : 25286870     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Penelitian Tanaman Industri (JLITTRI) aims to publish primary research articles of current research topics, not simultaneously submitted to nor previously published in other scientific or technical ojournals. General review articles will not be accepted. The journal maintains strict standards of content, presentation,and reviewing. SCOPE The journal will consider primary research papers from any source if they make an original contribution to the experimental or theoretical understanding and application of theories and methodologies of some aspects of agricultural science in Indonesia including: Estate crops; Soil science; Climate science; Agronomy; Plant breeding; Biotechnology; Genetic resources; Plant pathology; Plant physiology; Entomology; Farming system; Postharvest technology; Socio-economic agriculture; Environment; Agricultural extension. The journal publishes Indonesian or English articles. Since the year of 2017, the jurnal is published twice a year in (June and December).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 504 Documents
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Consumers’ Preference of Ready to Drink Coffee Food Pairing: Check-All-That-Apply (CATA) Approach Zulfa Nur Hanifa; Dase Hunaefi; Budi Nurtama
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.69-79

Abstract

Coffee products expand at the same rate as consumer needs. Ready-to-drink (RTD) coffee is a ready-to-drink coffee beverage that is convenient to consume. RTD coffee pairs well with a variety of foods, this combination will produce a sensory trait called Food Pairing. The purpose of this study was to determine the sensory attribute characteristics of RTD coffee and its nourishments using CATA method, as well as the sensory attribute intensity change using modified RATA method. The research process was carried out by initial screening of the panelists, followed by Focus Group Discussion (FGD) to determine sensory attribute and sensory testing, which was carried out using the Home Used Test (HUT). Responses were processed using statistical software XLSTAT and generated a food pairing sensory profile of RTD coffee. The results showed that consumers like RTD coffee paired with chocolate wafer. The "Coffee-Chocolate Wafer" profile features a creamy and thick texture along with a sweet and chocolate flavor, making it near-ideal food set based on CATA result. The "Coffee- Coconut Biscuit" set's profile has a crunchy texture and a bitter from the coffee and coconut flavors. The "Coffee-Potato Chips" profile features a crisp texture, salty, umami, roasted beef flavor, and oily mouthfeel. When paired, the intensity of each attribute increases, decreases, or even persists. RTD coffee product innovation can be made by combining the attributes of coffee and chocolate wafers as the ideal and preferred pairing, resulting in RTD coffee variants with sweet, creamy, chocolate, and crunchy attributes.Keywords : RTD coffee, food pairing, CATA  AbstrakPreferensi Konsumen pada Food Pairing Kopi Ready To Drink dengan Pendekatan Check-All-That-Apply (CATA)Produk olahan kopi berkembang pesat karena menyesuaikan dengan kebutuhan konsumen. Kopi ready to drink (RTD) adalah produk minuman kopi yang siap saji dan siap dikonsumsi sehingga dinilai lebih praktis. Kopi RTD sering dikonsumsi dengan berbagai makanan pendamping, perpaduan ini akan menghasilkan sifat sensori jika dikonsumsi secara bersamaan, yang disebut dengan Food Pairing. Penelitian ini bertujuan untuk mengetahui karakteristik atribut sensori dari perpaduan kopi RTD dengan makanan pendampingnya dengan metode CATA, serta perubahan intensitas atribut sensori dengan modifikasi metode RATA. Penelitian ini dilakukan dengan screening awal panelis, Focus Group Discussion (FGD) untuk menentukan atribut sensori, dan pengujian sensori yang dilakukan secara Home Used Test (HUT). Respon yang didapatkan diolah menggunakan software XLSTAT dan menghasilkan profil sensori food pairing kopi RTD. Hasil pengujian menunjukkan konsumen menyukai kopi RTD yang dipasangkan dengan wafer cokelat. Profil pasangan “Kopi-Wafer Cokelat” memiliki tekstur creamy, thick, rasa sweet, dan cokelat sehingga mendekati pasangan ideal berdasarkan hasil CATA. Profil pasangan “Kopi-Biskuit Kelapa” memiliki tekstur crunchy, rasa pahit dari kopi, coffee flavor, dan coconut flavor. Profil pasangan “Kopi-Keripik kentang” memiliki tekstur crispyness, rasa salty, umami, roasted beef, dan mouthfeel oily. Intensitas setiap atribut akan mengalami perubahan yaitu meningkat, tetap, atau menurun saat dipasangkan. Inovasi produk kopi RTD dapat dilakukan dengan menggabungkan atribut wafer kopi dan cokelat sebagai pasangan ideal dan disukai, sehingga menghasilkan varian kopi RTD dengan atribut sweet, creamy, chocolate, dan crunchy.Kata kunci : kopi RTD, food pairing, CATA 
Effectiveness of Hand Sanitizer Betel Leaf Extract in the Form of Spray And Gel as an Antiseptic Without Alcohol Andrew Setiawan Rusdianto; Giyarto Giyarto; Zhelma Rahmatika; Thabed Tholib Baladraf; Winda Amilia
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.90-98

Abstract

The use of hand sanitizers to maintain hand hygiene is a must in disease prevention. The addition of betel leaf extract is expected to increase the effectiveness of hand sanitizers in killing bacteria. The purpose of the study was to determine the effect of adding betel leaf extract on the effectiveness of hand sanitizer as a non-alcoholic antiseptic. The research was conducted at the Agroindustrial Technology and Management Laboratory and the Microbiology Laboratory of Food and Agricultural Products, Faculty of Agricultural Technology, University of Jember. This study used a Factorially Completely Randomized Design with two factors, namely concentration and preparation. This study used a factorial Complete Randomized Design with two factors, namely concentration and preparation. The treatments consist of A1B1 (addition of betel leaf extract 5% with gel preparation), A2B1 (addition of betel leaf extract 10% with gel preparation), A3B1 (addition of betel leaf extract 15% with gel preparation), A4B1 (addition of betel leaf extract 20 % with gel preparation), A1B1 (addition of betel leaf extract 5% with spray preparation), A1B2 (addition of 10% betel leaf extract with spray preparation), A1B3 (addition of 15% betel leaf extract with spray preparation), A1B4 (addition of betel leaf extract) betel 20% with spray preparations). Parameters observed were pH, antiseptic power, and organoleptic (color, odour, and shape). The result showed that the addition 5-20% of betel leaf extract in gel preparations and 5-15% in spray preparations are ineffective and does not comply with SNI requirements. Meanwhile, the addition of betel leaf extract in spray preparations with a concentration of 20% is effective as a natural antiseptic with a pH of 5.8 and an antibacterial of 2 colonies so that it complies with Indonesian National Standard.Keywords:   antibacterial, colony, organoleptic AbstrakEFEKTIVITAS HAND SANITIZER EKSTRAK DAUN SIRIH BENTUK SPRAY DAN GEL SEBAGAI ANTISEPTIK TANPA ALKOHOLPenggunaan hand sanitizer untuk menjaga kebersihan tangan merupakan salah satu keharusan dalam pencegahan penyakit. Penambahan ekstrak daun sirih diharapkan dapat menambah efektifitas hand sanitizer dalam membunuh bakteri. Tujuan penelitian adalah mengetahui pengaruh penambahan ekstrak daun sirih terhadap efektifitas hand sanitizer sebagai antiseptik tanpa alkohol. Penelitian dilaksanakan di Laboratorium Teknologi dan Manajemen Agroindustri dan Laboratorium Mikrobiologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Jember. Penelitian ini menggunakan Rancangan Acak Lengkap faktorial dua faktor yaitu konsentrasi ekstrak daun sirih dan sediaan. Kombinasi perlakuan terdiri dari A1B1 (penambahan ekstrak daun sirih 5% dengan sediaan gel), A2B1 (penambahan ekstrak daun sirih 10% dengan sediaan gel), A3B1 (penambahan ekstrak daun sirih 15% dengan sediaan gel), A4B1 (penambahan ekstrak daun sirih 20% dengan sediaan gel), A1B1 (penambahan ekstrak daun sirih 5% dengan sediaan spray), A1B2 (penambahan ekstrak daun sirih 10% dengan sediaan spray), A1B3 (penambahan ekstrak daun sirih 15% dengan sediaan spray), A1B4 (penambahan ekstrak daun sirih 20% dengan sediaan spray). Parameter yang diamati yaitu pH, daya antiseptik, dan organoleptik (warna, bau dan bentuk). Hasil penelitian menunjukkan penambahan ekstrak daun sirih 5-20% pada sediaan gel dan 5-15% pada sediaan spray tidak efektif dan tidak sesuai Standar Nasional Indonesia (SNI). Penambahan ekstrak daun sirih 20% pada sediaan spray efektif digunakan sebagai antiseptik tanpa alkohol dengan pH 5,8 dan antibakteri 2 koloni sehingga sesuai standar SNI.Kata kunci : antibakteri, koloni, organoleptik
Economic Feasibility of Six Vanilla Clones to Support the Release of a Superior Variety Resistant to Stem Rot Diseases Pribadi, MSc, Ir. Ekwasita Rini; Poentiyanti, Endang Hadi; Wahyuni, Sri; Sukamto, Sukamto; Purwiyanti, Susi; Sirait, Nursalam; Heryanto, Rubi
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.99-108

Abstract

The superiority of a variety can be measured by its cultivation’s production performance and financial feasibility. In 2013-2019 Adaptation tests of 6 clones and 2 superior varieties (Vania 1 and Vania 2) were conducted in three different agro-ecologies areas, namely Natar BPTP Experimental station, Lampung (100 m asl), Sukamulya IP2TP (350 m asl), Wiyana Mukti University Plantation, Sumedang (856 m asl). The treatment design used was a randomized block design (RBD). The treatment consisted of six clones and two released high-yielding varieties (Vania 1 and Vania 2) as controls with four replications and a plant spacing of 1.5 x 1.25 m. The observed variables consisted of the production and economic aspects. The feasibility test was carried out with several investment feasibility criteria, namely B/C ratio, NPV, IRR, and ratios between net income and gross income, as well as local efficiency (price) based on the ratio between operating costs and gross income. The result showed that P35 genotype had a potential weight of dry beans and financial analysis better than Vania 1 and Vania 2. It was also resistant to vanilla stem rot diseases, so that it was proposed to be developed as superior seeds and it should be accompanied by standardized vanilla cultivation.Keywords: Vanilla plantifolia, multilocation test, production, vanilla stem rot diseases (SRD) AbstrakKELAYAKAN EKONOMI ENAM KLON HARAPAN UNTUK MENDUKUNG PELEPASAN VARIETAS VANILI TAHAN PENYAKIT BUSUK BATANGKeunggulan suatu varietas dapat diukur dari kinerja produksi dan kelayakan finansial budidayanya. Untuk memperoleh varietas unggul vanili, telah dilakukan uji adaptasi klon harapan vanili pada 2013 sampai 2019 di Kebun Percobaan Sukamulya Sukabumi (350 m dpl), Kebun BP2TP Natar (100 m dpl), dan Kebun Universitas Wiyana Mukti Sumedang (856 m dpl). Rancangan perlakuan yang digunakan adalah faktor tunggal, terdiri dari 6 klon harapan serta 2 varietas unggul (Vania 1 dan Vania 2) sebagai pembanding (kontrol). Rancangan acak kelompok diulang 4 kali dengan jarak tanam 1,5 x 1,25 m. Data dianalisis secara deskriptif, kinerja klon harapan diukur dengan rata-rata produksi polong segar dan polong kering per satuan luas dari tiga kebun percobaan. Analisis efisiensi ekonomis berdasarkan: (1) kelayakan finansial dengan mengukur NPV, IRR, dan B/C rasio; (2) rasio antara pendapatan bersih dan pendapatan kotor, serta efisiensi alokatif (harga) berdasarkan rasio antara biaya operasional dan pendapatan kotor. Hasil penelitian menunjukkan bahwa klon P35 mempunyai potensi produksi polong kering dan kriteria kelayakan ekonomi yang lebih baik daripada Vania 1 dan Vania 2, serta ketahanan terhadap busuk batang vanili (BBV) sehingga prospektif untuk dikembangkan lebih lanjut sebagai benih unggul. Penggunaan klon P35 sebagai benih harus disertai dengan SOP budidaya vanili yang terstandar.Kata kunci: Vanilla plantifolia, uji multilokasi, produksi, BBV 
The Effect of Drying and Roasting to Quality of Robusta Coffee in Kepahiang Taufik Hidayat; Siti Rosmanah; Taupik Rahman; Lina Ivanti; Wilda Mikasari; Shannora Yuliasari; Hendri Suyanto; Darkam Musaddad
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.80-89

Abstract

Coffee is a superior regional commodity in Bengkulu Province, but post-harvest processing of coffee at the farmer level is still traditional. Coffee farmers in Kepahiang Regency harvest rainbow cherry picks and use dry coffee processing, which reduces product quality. This study aims to study the effect of drying techniques and roasting temperature on the quality of Kepahiang robusta coffee powder and local consumer preferences. The study was conducted in Sidorejo Village, Kabawetan District, Kepahiang Regency, from June 2019 to December 2019. The study used a Randomized Block Design (RAK) with two treatments, namely drying technique treatment with two levels (with and without solar dryer) and roasting treatment with three levels of roasting temperature (light, medium and dark), in total, six treatment combinations with four replications. The quality parameters of ground coffee observed included water content, ash content, coffee extract, ash alkalinity and caffeine content based on SNI 01-3542-2004 regarding ground coffee. Organoleptic tests (aroma, colour, taste, texture, and overall appearance) involved 30 [Br1] semi-trained panellists. The results showed that ground coffee produced from the P1S3 treatment combination had the water content, ash content, coffee extract and ash alkalinity that met the SNI 01-3542-2004 standard with the lowest caffeine content compared to other treatments. The P2S2 treatment is the most preferred ground coffee by the panellists.Keywords:   Robusta coffee, drying, roasting, quality, preferenceAbstrakPENGARUH CARA PENGERINGAN DAN SUHU PENYANGRAIAN TERHADAP KUALITAS BUBUK KOPI ROBUSTA KEPAHIANGKopi merupakan komoditas unggulan daerah di Provinsi Bengkulu, namun pengolahan pascapanen kopi di tingkat petani masih tradisional. Petani kopi di Kabupaten Kepahiang melakukan panen petik pelangi dan pengolahan kopi secara kering yang mengurangi kualitas produk. Penelitian ini bertujuan untuk mempelajari pengaruh teknik pengeringan dan suhu penyangraian terhadap kualitas bubuk kopi robusta Kepahiang dan preferensi konsumen setempat. Penelitian dilakukan di Desa Sidorejo, Kecamatan Kabawetan, Kabupaten Kepahiang dari bulan Juni 2019 sampai dengan Desember 2019. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan dua perlakuan, yaitu perlakuan teknik pengeringan dengan dua taraf (dengan dan tanpa solar dryer), dan perlakuan penyangraian dengan tiga taraf suhu penyangraian (light, medium dan dark), sehingga didapat 6 kombinasi perlakuan dengan empat ulangan. Parameter mutu kopi bubuk yang diamati meliputi kadar air, kadar abu, sari kopi, kealkalian abu dan kadar kafein berdasarkan SNI 01-3542-2004 mengenai kopi bubuk. Uji organoleptik (aroma, warna, rasa, tekstur, dan tampilan keseluruhan) dilakukan dengan melibatkan 30 orang panelis[Br1]  semi terlatih. Hasil penelitian menunjukkan kopi bubuk yang dihasilkan dari kombinasi perlakuan pengeringan dengan solar dryer dan suhu penyangraian 200-205oC (P1S3) memiliki kadar air, kadar abu, sari kopi dan kealkalian abu memenuhi standar SNI 01-3542-2004 dengan kadar kafein terendah dibanding perlakuan lain. Perlakuan pengeringan tanpa solar dryer dan suhu penyangraian (P2S2) merupakan kopi bubuk yang paling disukai oleh panelisKata kunci : Kopi robusta, pengeringan, penyangraian, mutu, preferensi

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