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Jurnal Penelitian Pascapanen Pertanian
Published by Kementerian Pertanian
ISSN : 02161192     EISSN : 25414054     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Penelitian Pascapanen Pertanian (J.Pascapanen) memuat artikel primer yang bersumber dari hasil penelitian pascapanen pertanian. Jurnal ini diterbitkan secara periodik dua kali dalam setahun oleh Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Badan Penelitian dan Pengembangan Pertanian.
Arjuna Subject : -
Articles 258 Documents
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IDENTIFIKASI E. COLI O157:H7, SALMONELLA SP, DAN SENSITIFITAS ANTIBIOTIKA DARI SUSU KAMBING DAN PRODUK OLAHANNYA Widodo Suwito; nFN Andriani; Felisitas Kristiyanti; Erna Winarti
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 1 (2018): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v15n1.2018.36-42

Abstract

Susu kambing dan produk olahannya dapat terkontaminasi E. coli O157:H7 dan Salmonella sp. Tujuan penelitian ini untuk isolasi dan identifikasi E. coli O157:H7, Salmonella sp, dan sensitifitasnya terhadap antibiotika dari susu kambing dan produk olahannya. Sebanyak 15 sampel susu kambing dan produk olahannya seperti susu bubuk, permen, es krim, yogurt, dan krupuk masing-masing sebanyak 10, 3, 6, 4, dan 3 sampel. Semua sampel diperiksa terhadap E. coli O157:H7, dan Salmonella sp berdasarkan reaksi biokimia. Jumlah E. coli pada semua sampel dihitung dengan most probable number (MPN), sedangkan sensitifitas terhadap antibiotika dengan agar difusi. Hasil penelitian menunjukkan bahwa susu kambing dan produk olahannya tidak ditemukan E. coli O157:H7 dan Salmonella sp., tetapi E. coli non O157:H7 ditemukan pada susu kambing sebanyak 3/15 (20%) dengan jumlah >6 MPN/100ml. Semua produk olahan susu kambing memiliki jumlah E. coli <3 MPN/100ml. E. coli dari susu kambing resisten terhadap cefiksime, kanamisin, tetrasiklin, sulfonamide, dan oksitetrasiklin masing-masing sebanyak 1/3 (30%), sedangkan ampisilin dan amoksilin 100%. Goat milk and dairy products could be contaminated with E. coli O157:H7 and Salmonella sp.The purpose of this study was to isolation and identification of E. coli O157:H7, Salmonella sp, and antibiotic sensitivity from goat milk and dairy products. A total of 15 samples from goat milk and dairy products such as milk powder, candy, ice cream, yogurt, and crackers respectively 10, 3, 6, 4, and 3 samples. All samples were analyzed for E. coli O157: H7, and Salmonella sp with biochemical reaction. Total of E. coli in all samples was measured with most probable number (MPN) and antibiotic sensitivity with diffusion agar. These study showed that goat milk and dairy products not found E. coli O157:H7 and Salmonella sp., whereas E. coli non O157:H7 was found in goat milk 3/15 (20%) with total E. coli >6 MPN/100ml. All dairy goat products have total E. coli <3 MPN/100ml. E. coli from goat milk was resistant to cefixime, kanamycin, tetracycline, sulfonamide, and oxytetracycline 1/3 (30%) respectively, but ampicillin and amoxicillin 100%.
KARAKTERISASI ABSORBANSI LARUTAN DAN PENDUGAAN DERAJAT SOSOH BERAS BERDASARKAN ABSORBANSI PADA SPEKTRUM ULTRA- VIOLET nFN Mardison; Usman Ahmad; nFN Sutrisno; Slamet Widodo
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 1 (2018): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v15n1.2018.43-51

Abstract

Teknologi non-destruktif seperti penggunaan gelombang ultra-violet (UV) dapat dijadikan sebagai alternatif dalam menentukan kualitas beras sosoh. Pengembangan metode pengukuran dan karakterisasi beras sosoh berdasarkan absorbansi spektrumnya pada daerah UV sangat berpotensi dalam evaluasi kualitas beras secara non-destruktif. Penelitian ini bertujuan untuk menganalisis spektrum absorbansi UV pada beberapa varietas beras dengan tingkat penyosohan bervariasi dan menentukan hubungan derajat sosoh beras varietas Ciherang dengan spektrum absorbansi UV dari larutan beras dalam pelarut n-heksana. Larutan beras dibuat dengan pelarut n-heksana dengan perlakuan waktu perendaman dan konsentrasi n-heksana, kemudian dilakukan pengukuran absorbansi larutan pada spektrum UV, dan terakhir dilakukan analisis terhadap absorbansi larutan, dalam hubungannya dengan derajat sosoh. Sebelum analisis absorbansi pada spektrum UV dilakukan, didahului dengan dua pra-pengolahan data yaitu derivatif pertama dan normalisasi. Hasil analisis adalah karakteristik spektra untuk enam varietas beras yang diuji memiliki profil dan pola absorbansi pada spektrum UV dan hubungannya dengan dengan derajat sosoh beras varietas Ciherang adalah dengan nilai koefisien korelasi (r) sebesar 0.927. Dari penelitian ini didapatkan metode persiapan sampel terbaik dengan waktu perendaman 2-3 jam, dan dengan konsentrasi larutan beras dalam pelarut n-heksanasebesar 43.3% absorbansi pada spektrum UV paling besar terjadi pada panjang gelombang 330-335 nm. Non-destructive technology such as the use of ultra-violet (UV) waves can be used as an alternative in determining the quality of milled riceThe development of method of measuring and characterizing milled rice based on the absorbance of spectra in the UV area is highly potential in milled rice quality evaluation non-destructively. This study aims to analyze the spectrum of UV absorbance for some rice varieties with varying degree of milling and determining relation degree of milling for ciherang rice varieties with the absorption on UV area of rice solution in n-hexane solvent. The rice solution was prepared with n-hexane solvent by treatment of immersion time and n-hexane concentration, then measured the absorbance of the solution on the UV spectrum, and finally analyzed the absorbance of the solution, in relation to the rice degree of milling. Prior to the analysis of absorbance on the UV spectrum, by two pre-processing data, first derivative and data normalization were performed. The results of the analysis are spectral characteristics for the six rice varieties tested were absorbance profile and pattern on the UV spectrum and its relation with the degree of milling for ciherang rice varieties with the correlation coefficient value (r) of 0.927. It was observed from this research the best sample preparation method was that with 2-3 hours of soaking time, and the concentration of rice solution in 43.3% n-hexane solvent, resulted maximum absorbance on UV spectrum by rice solution at wavelengths of 330-335 nm.
KEBERADAAN Salmonella sp. PADA DAGING AYAM SUWIR BUBUR AYAM YANG DIJUAL DI LINGKAR KAMPUS INSTITUT PERTANIAN BOGOR DRAMAGA BOGOR Engki Zelpina; Trioso Purnawarman; Denny Widaya Lukman
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 2 (2018): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v15n2.2018.73-79

Abstract

Penelitian ini bertujuan untuk melakukan studi mengetahui keberadaan Salmonella sp. pada daging ayam suwir bubur serta rekomendasi agar aman dan layak untuk dikonsumsi. Penelitian ini merupakan kajian lapang cross sectional study. Populasi dalam penelitian ini adalah seluruh pedagang bubur ayam yang berada (radius 100 meter) di lingkar kampus Institut Pertanian Bogor, Dramaga, Bogor. Penelitian dilakukan melalui wawancara, observasi, dan pengujian laboratorium. Sampel pada penelitian ini diambil dari 15 pedagang bubur ayam, setiap pedagang diambil sampel sebanyak 3 kali ulangan, total sampel adalah 45. Analisis data dilakukan secara univariat dan bivariat (fisher exact test). Hasil penelitian menunjukkan bahwa ditemukan keberadaan Salmonella enteretica serovars Enteritidis dalam daging ayam suwir bubur ayam sebanyak 6,66% (3/45) dan terdapat hubungan antara asal daging ayam dan keberadaan Salmonella Enteritidis. (p value=0,022 dan CC=0,577). This study was aims to conducted studies to determine the presence of Salmonella sp. in shredded chicken meat of chicken porridge and recommendations for safe for consumption. A cross sectional study approach was used in this study. The population in this study was all chicken porridge seller which located in radius of 100 m around of the campus area Bogor Agricultural University, Dramaga, Bogor. The research was done through interview, observation and laboratory examination. The samples in this study were 15 chicken porridge seller with repeated for three times and total number of samples were 45. The data were analyzed by univariat and bivariate (fisher exact test). The results of this study showed the presence of Salmonella Enteritidis in 6.66% (3/45) of shredded chicken meat chicken porridge and there was a relationship between the origin of chicken meat and the presence of Salmonella Enteritidis (p value = 0.022 and CC = 0.577).
ANALISIS MUTU BERAS DAN PENERAPAN SISTEM JAMINAN MUTU DALAM KEGIATANPENGEMBANGAN USAHA PANGAN MASYARAKAT nFN Sarastuti; Usman Ahmad; nFN Sutrisno
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 2 (2018): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v15n2.2018.63-72

Abstract

Regulasi mengenai komoditas beras yang ditetapkan oleh Pemerintah, yaitu Peraturan Menteri Perdagangan No:57/M-DAG/ PER/8/2017 tentang penetapan harga eceran tertinggi (HET) beras dan Peraturan Menteri Pertanian No.:31/Permentan/PP.130/8/2017 tentang standar mutu beras menjadi dasar pelaksanaaan kegiatan identifikasi mutu beras terhadap beras produksi gabungan kelompok tani (Gapoktan) dan kelompok tani (Poktan) selaku Lembaga Usaha Pangan Masyarakat (LUPM) dalam kegiatan Pengembangan Usaha Pangan Masyarakat (PUPM). Kegiatan PUPM tersebut diselenggarakan pemerintah untuk stabilisasi harga dan pasokan beras melalui peran serta Toko Tani Indonesia Center (TTIC) sebagai lembaga distribusi beras kepada masyarakat. Penelitian ini bertujuan mengidentifikasi kelas mutu beras yang dihasilkan LUPM dan mengevaluasi penanganan pascapanen padi di tingkat LUPM. Survey dilakukan terhadap enam responden dari populasi 80 LUPM pemasok beras ke TTIC. Pengumpulan data dilakukan melalui wawancara, observasi di lapangan, dan pengambilan contoh gabah dan beras berdasarkan metode SNI 19-0428-1998. Analisis mutu berdasarkan metode SNI 01-0224-1987 untuk gabah dan SNI 6128:2015 untuk beras giling. Hasil penelitian menunjukkan bahwa dari enam beras yang diproduksi responden, tidak ada yang memenuhi persyaratan kelas mutu sesuai Peraturan Menteri Pertanian No.:31/Permentan/ PP.130/8/2017 karena kadar air yang tinggi, jumlah butir patah dan butir menir yang lebih tinggi, serta persentase beras kepala dan derajat sosoh yang lebih rendah dari persyaratan. Faktor-faktor kritis yang berpengaruh terhadap rendahnya mutu beras LUPM adalah penggunaan varietas padi jenis panjang dan ramping, metode perontokan cara gebot, kadar air gabah kering giling terlalu rendah (11.5-13.0%), ruang penyimpanan gabah lembab (RH udara 79-87%), penyimpanan gabah tanpa menggunakan alas, pengendalian mutu pengeringan dan penggilingan secara subyektif, dan teknologi mesin penggilingan padi yang masih sederhana.  Analysis of rice quality and assurance system implementations in Society of Agrifood Bussiness Development ProgramRegulations on rice applied by the government, namely the Regulation of Minister of Trade No:57/M-DAG/PER/8/2017 about the highest selling price for milled rice, and the Regulation of Minister of Agriculture No:31/Permentan/PP.130/8/2017 about milled rice quality standard, has becoming legal aspects to identification of milled rice quality parameters to the rice produced by farmers group as a Society of Agrifood Bussiness Institution (LUPM) in a Society of Agrifood Bussiness Development (PUPM) program. This program held by the government for stabilization of price and supply of milled rice supported by Center of Indonesian Farmer Store (TTIC) as a distribution institution of milled rice to consumers. Te objectives of this study are to identify the quality of milled rice produced by LUPM and to evaluate the paddy postharvest handling in the LUPM. Survey was conducted on six respondents from total of 80 LUPMs rice supplier population. Data collecting was conducted through interviews, field observations, and sampling of rice and milled rice based on SNI 19-0428-1998 for solid sampling instructions. Laboratory quality analysis was conducted based on the method in SNI 01-0224-1987 for rice and SNI 6128:2015 for milled rice.It was oberved that the six milled rice samples produced by the respondents were not qualified to the quality standard in the Regulation of the Minister of Agriculture No.:31/Permentan/PP.130/8/2017 because of higher moisture content, higher broken rice and small broken rice, and lower head rice, and lower milling degree compared to the requirements. Critical factors influenced to the milled rice quality were the used of long grain paddy variety, manual threshing, too low moisture content of rice (11.5-13.0% MC), high relative humidity of rice storage facility (air RH 79-87%), lack of pallets in rice bags storage system, subjectivity of operators to control the rice quality during drying and milling process, and the use of milling machines with old technology.
Pelayuan dan Pengeringan Bawang Merah Menggunakan Instore Drying Untuk Mempertahankan Mutu Dan Mengurangi Tingkat Kerusakan Sigit Nugraha; Resa Setia Adiandri; nFN Yulianingsih
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n2.2011.72-81

Abstract

Proses pelayuan dan pengeringan umbi bawang merah yang tidak berlangsung dengan baik akan menyebabkan kadar air pada bagian leher umbi bawang merah masih terlalu tinggi, sehingga dapat mengakibatkan rendahnya kualitas dan daya simpan. Penelitian ini bertujuan untuk mempertahankan mutu dan mengurangi tingkat kerusakan bawang merah melalui proses pelayuan dan pengeringan dengan instore drying. Penelitian dilaksanakan di Gapokar (Gabungan kelompok penangkar) desa Tengguli, Kecamatan Tanjung, Kabupaten Brebes, Jawa Tengah. Bahan yang digunakan yaitu bawang merah varietas Bima yang telah masak optimum dengan umur 65 hari setelah tanam, hasil panen dari anggota kelompok penangkar benih. Pada penelitian ini proses pelayuan dan pengeringan dilakukan dengan dua cara yaitu dengan instore drying dan cara petani (penjemuran) sebagai pembanding. Hasil penelitian menunjukkan bahwa proses pelayuan bawang merah dengan instore drying berlangsung lebih cepat (12 jam) dari pada cara petani (27 jam) dengan nilai susut bobot masing-masing 4,97% dan 4,03%. Pada proses pengeringan dengan instore drying waktu pengeringannya lebih cepat 2 hari dibandingkan pengeringan cara petani dengan tingkat kerusakan lebih rendah (0,83% untuk instore drying dan 3,82% untuk cara petani). Sifat fisik dan kimia bawang merah yang mengalami proses pelayuan dan pengeringan dengan instore drying adalah sebagai berikut: kadar abu 0,70%, VRS 7,60%, kadar air 82,32%, susut bobot 18,59%, dan kekerasan 4, I 0 kg/m-. Curing and Drying Of Onion Using Instore Drying To Maintain The Quality and Decrease Level Of DamageUn properly curing and drying process of onion bulb caused the moisture content in the neck part of onion bulb remain high, it could lower its quality and shorter storage life. The objective of this research was to maintain quality and decrease the damage level of onion by applying curing and drying process using instore drying. Research was conducted in seed producer group at Tengguli village, Tanjung subsdistrict, Brebes district, Central Java. Onion from Bima variety produced by seed producer group were used as raw material. It was harvested at optimum maturity (65 days after planting). Curing and drying process were conducted using two methods: instore drying method and farmer method (sun-drying) as comparison. Research result indicated that curing process in the instore drying was faster (12 hours) than in fanner method (27 hours) with weight loss value of 4.97% and 4.03% respectively. The duration of drying process in the instore drying was two days faster than the farmer method, with lower level of damage (0.83% for instore drying and up to 3.82% for farmer method). The physical and chemical properties of onion which was cured and dried using instore drying were as following: ash content 0.70%, VRS 7.60%. moisture content 82.32%, weight loss 18.59%, hardness 4.10 kg/m-, and level of damage 0.83%.
Pengaruh Komposisi Tepung Sukun Komposit Terhadap Kualitas Biskuit nFN Suyanti; Sri Widowati; Dwi Amiarsi
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 1 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n1.2011.19-23

Abstract

Penelitian ini bertujuan untuk mendapatkan komposisi terbaik tepung komposit berbasis tepung sukun pada pembuatan biskuit. Tepung komposit sebagai bahan baku biskuit terdiri atas tepung sukun, tepung sorgum dan tepung gandum lokal. Enam formula biskuit dibuat dengan persentase perbandingan tepung sukun : tepung sorgum : tepung gandum lokal, yaitu 100:0:0; 60:40:0; 60:30:10; 60:20:20; 60:10:30; dan 60:0:40. Keenam formula tepung selanjutnya dibuat biskuit dengan penambahan mentega, gula halus, telur kuning, baking powder dan maizena. Penelitian menggunakan rancangan acak lengkap dengan ulangan tiga kali. Hasil penelitian menunjukkan biskuit terbaik dengan formula tepung sukun: tepung sorgum: tepung gandum lokal = 60:30:10. Biskuit tersebut mempunyai kadar air 4,7%, abu 1,7%, lemak 28,39%, protein 7,91%, dan karbohidrat 57,20%, serta energi 660 kkal/100g, warna, rasa dan kerenyahan disukai dan rendemen 91,01%. The Effect Of Composition Of Breadfruit Flour Composite On Quality Of Biscuits.The aim of this study was to obtain the best composition of breadfruit flour composite for making biscuits. The composite flour consisted of breadfruit flour, sorghum flour and local wheat flour. Six formulas of the composite flour were prepared based on breadfruit flour:sorghum flour:local wheat flour ratio. The six formulas tested were 100:0:0, 60:40:0, 60:30:10, 60:20:20, 60:10:30; and 60:0:40. Butter, powdered sugar, egg yolks, baking powder and cornstarch were added to each formula and the dough was then baked The experiment was arranged in a completely randomized design with three replications. The result showed that the formula consisting of breadfruit flour:sorghum flour:local wheat flour = 60:30: 10 produced biscuits with the best characteristics and acceptability. The biscuits contained 4.7% moisture, 1.7% ash, 28.39% fat, 7.91% protein, 57.20% carbohydrate, 660 kkal/100g energy and the biscuits' yield was 91.01%. The sensory characteristics of biscuits (color, taste and crispness) were generally acceptable.
Pengaruh Pelilinan dan Pengemasan Plastik Terhadap Mutu dan Daya Simpan Buah Lengkeng (Dimocarpus Longan Lour) Asal Temanggung Dondy A Setyabudi; Iceu Agustinisari; Wisnu Broto
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n2.2011.82-88

Abstract

Penelitian ini bertujuan untuk memperpanjang umur simpan buah lengkeng menggunakan kombinasi pelilinan dan kantong plastik polietilen berlubang. Daya simpan lengkeng asal Temanggung relative pendek 2-3 hari. Buah lengkeng diperoleh dari desa Pagergunung dan Karangwuni, Pringsurat, Temanggung pada musim panen Januari dan Maret 2007. Musim panen digunakan sebagai ulangan dalam perlakuan. Buah lengkeng dikemas menggunakan kantong plastik polietilen 0,04 mm, 15x30 cm, berlubang 192 berkapasitas I kg. Buah lengkeng dikemas menggunakan plastik polietilen (I) tanpa pencelupan formulasi lilin, (2) dengan pencelupan formulasi lilin 0,125%. dan (3) kontrol dilakukan tanpa pengemasan dan pelilinan. selanjutnya disimpan pada suhu ruangan 18-24 °C di daerah setempat. Pengamatan dilakukan setiap hari hingga buah lengkeng tidak layak dikonsumsikan atau dijual. Pengamatan mencakup susut bobot, total asam, vitamin C, dan total padatan terlarut, serta uji tingkat penerimaan konsumen organoleptik. Hasil penelitian menunjukkan bahwa perlakuan kombinasi pelilinan 0, I 25% dan pengemasan kantong plastik polietilen 0,04 mm. 15x30 cm, berlubang 192 kapasitas buah I kg mampu mempertahankan kesegaran buah lengkeng hingga 7 hari penyimpanan ruang 18-24 °C. Buah lengkeng pada hari ke-7 mempunyai susut bobot 5, II %; vitamin C 269,31 mg/IOO g; total asam 0.078%; dan total padatan terlarut 19,13%, serta tingkat penerimaan keseluruhan agak suka (4.3). Teknologi pelilinan 0, 125% dan pengemasan kantong plastik polietilen 15x30 cm, kapasitas I kg dengan ketebalan 0,04 mm, berlubang 192 merupakan teknologi yang direkomendasikan untuk penanganan memperpanjang daya simpan buah lengkeng asal Temanggung. Influence Of Waxing And Usage Of Plastic Bag To Storage Life And Quality Of Long An Fruits (Dimocarpus Longan Lour) From TemanggungThe aim of this research was to find out storage life of longan fruit using combination of waxing and holed plastic bag of polyethylene. Longan fruit obtained from village of Pagergunung and Karangwuni, Pringsurat, Temanggung at harvest season January and March 2007. Harvesting season was used as replication. Packaging longan fruit used plastic bag of polyethylene 0.04 rom, 15x30 cm, holed 192 have capacities I kg. Perforation of plastic bag of polyethylene used needle sew/pinprick which had been heated. Packaging longan fruit used plastic of polyethylene (I) without dipping of formulation wax, (2) with dipping of formulation wax 0.125%. and (3) control done without dipping and packaging of formulation wax, and then storage at ambient temperature 18-24 °C in location area. Observation conducted periodically till improper to be consumer rejected. Attempt restating done pursuant to season harvest at January and March 2007 at different location. Research result indicate that the usage of plastic bag of polyethylene 0.04 rom, 15x30 cm, holed 192 capacities I kg with dipping of formulation wax 0.125% could maintain freshness of ongan fruit till 7 days storage life on ambient temperature 18-24 0c. Longan fruit on the 7 days have properties; weight losses 5.11 %, vitamin C 269.31 mg/I 00 g, total acidity 0.078%, and total soluble solid 19.13%, and organoleptic; pericarp colour-good fair (3.1); aril colour-rather (5.,6), flavor-good fair (3.5), and acceptance of overall-fair-good fair (4.3). Technology packaging of plastic bag of polyethylene J 5x30 cm, 0.04 cm, 192 holed with longan fruit conducted by wax 0.125% is technology recommended for handling to storage life.
Optimasi Pembuatan Produk Turunan Minyak Nabati Monoasilgliserol Secara Esterifikasi Enzimatis Prima Luna; Nuri Andarwulan; Tri Haryati
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 1 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n1.2011.24-31

Abstract

Monoasilgliserol (MAG) dari asam laurat merupakan salah satu produk turunan dari minyak nabati yang memiliki keistimewaan, berfungsi sehagai emulsifier, pengawet pangan, sanitizer, dan food supplement untuk meningkatkan imunitas tubuh. Penelitian ini bertujuan mencari kondisi optimum pembuatan monoasilgliserol dengan parameter komposisi MAG melaiui proses esterifikasi menggunakan enzim lipase imobil sebagai katalis. Metode esterifikasi enzirnatis kontinyu dilakukan pada reaktor packed bed sirkulasi. Rancangan percobaan optimasi pada penelitian ini menggunakan Central Composite Design dari Response Surface Methods (RSM). Suhu dan waktu reaksi merupakan faktor percobaan penelitian ini. Kondisi reaksi esterifikasi enzimatis kontinyu rnenggunakan rasio gliserol/asam lemak (5:1); rasio pelarut/substrat 8,8:1 dan residence time 23,57 menit. Hasil reaksi esterifikasi menggunakan RSM menunjukkan persamaan kuadrat optimasi MAG adalah Y= - 61,700 + 6,088 x1+3,259 x2 - 0,065 x12 + 0,017 x1x2 - 1,792 x22 dan menghasilkan MAG maksimum pada suhu dan waktu reaksi optimum 46,92°C (47±0,5)°C and 1,1 jam. Hasil validasi reaksi esterifikasi sebanyak lima kali ulangan menggunakan enzim lipase pada kondisi di atas menghasilkan rendemen 81,09±2,99% dengan komposisi MAG 83,15±3,51%. Koefisien keragaman untuk validasi rendemen dan komposisi MAG yaitu 3,69 and 4,25%. MAG memiliki sifat fisikokimia: bilangan asam 1,78±008%, bilangan peroksida 0,49±0,14 meq O2/kg MAG, kadar gliserol bebas 0,26%, dan memiliki kisaran titik leleh 53-53,5°C. Synthesis Optimization of Monoacylglyserol by Enzimatic Esterification.Monoacyglycerol (MAG) from lauric acid is a superior product derived from vegetable oil, which can be used as emulsifier, food preservative, sanitizer, and food supplement for increased human immunity. The aim of this research was to obtain the optimum conditions for monoacylglycerol synthesis based on MAG content using commercialized lipase. The Central Composite Design of Response Surface Methods (RSM) was used to arrange the experiments. Temperature and reaction time were the two variables investigated in the present study. Continuous enzymatic esterification was conducted in a circulated packed bed reactor with glycerol/oil molar ratio 5: I, solvent/substrate ratio 8.8:1 (wt/wt) and residence time 23.57 minute. The result showed that the quadratic equation for synthesis optimization of MAG was Y= - 61,700 + 6,088 x1+3,259 x2 - 0,065 x12 + 0,017 x1x2 - 1,792 x22 which produced maximum MAG at an optimum temperature of 46.92°C (47±0.5) °C and reaction time for 1,1 hour. Using the optimized conditions, lipase esterification, which was repeated five times, produced 81.09±2.99% yield with MAG content of 83.15±3.51%. Coefficients of variance for validation of the yield and MAG content were 3.69 and 4.25%, respectively. The MAG synthesized had the following physicochemical properties: acid value 1.78±008%, peroxide value 0.49±0.14 meq O2/kg MAG, free glycerol content 0.26%, and melting point 53-53.5°C
Pati Ganyong (Canna Edulis Ker.) Termodifikasi HMT : Sifat Pasta Pati dan Aplikasi Dalam Formulasi Mi Kering Winda Haliza; nFN Widayanti; nFN Widaningrum; Ridwan Thahir
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n2.2011.47-55

Abstract

Pati ganyong diberi perlakuan heat moisture treatment (HMT) dengan tujuan unruk meningkatkan kualitas mi kering. HMT pati ganyong yang dicobakan pada kadar air 20%, suhu 110°C selama 8 jam memberikan perubahan pada profil Rapid Visco Analysis (RVA) pasta pati dengan meningkatkan suhu gelatinisasi, tidak ada puncak viskositas, tidak ada viskositas breakdown, setback viskositas lebih rendah dan viskositas yang stabil selama pernanasan dibandingkan pati ganyong alami. Pati ganyong termodifikasi HMT, tepung kacang tunggak dan tepung terigu, diformulasikan untuk pembuatan mi kering menggunakan metode mixture  d­ optimal desain dari Response Surface Methodology (RSM). Formula mi kering hasil optimasi terdiri dari campuran 50% terigu, 32,28% tepung kacang tunggak dan 17,72% pati ganyong termodifikasi. Formula ini merupakan formula terpilih mi kering dengan karakteristik fisik sebagi berikut : susut masak 9, 13%, waktu masak 9,75%, berat rehidrasi 207,9%, elongasi 24,75%, tension 27,7 gf, kekerasan 1275 gf, ahesiveness 0,09dan elastisitas 0,71 gs. Karakteristik mi kering yang diperoleh memenuhi Standar Nasional Indonesia (SNI 01-2974-1992), bahkan untuk kandungan protein mi kering memiliki nilai lebih tinggi dari yang disyaratkan SNI. Heat moisture treatment of canna starch: pasting properties and application to dry noodle formulation.Hydrothermal treated caona starch was prepared by heat moisture treatment (HMT). This treatment was aimed at improving of dried noodle quality. HMT was applied to canna starch with 20% moisture at 110°C for 8 h. Pasting properties of HMT canna starch showed a higher gelatinization temperature, lower viscosity setback, more heat stable than those of the native canna starch. Results from response Surface Methodology suggested that the optimum formula for tbe developed dry noodles was 50% of wheat flour, 32.28% of cowpea flour and 17.72%  of HMT canna starch. This formula produced dried noodles with cooking loss 9.13%, cooking time 9.75%, rehydration weight 207.9%, elongation 24.75%, tensile strength 27.7 gf, hardness 1275 gf, adhesiveness 0.09, and elasticity 0.71 gs. Protein content of the developed dry noodles 18.87% was higherthan that Indonesia National Standard.
Pengaruh Penambahan Asam dan Suhu Penyimpanan Tehadap Kualitas Sari-Kristal Buah Rambutan nFN Setyadjit; A. Mustafa; D. Sumangat; W. Haliza; A. Suryani
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n2.2011.89-100

Abstract

Permasalahan yang ditemukan dalam pembuatan jus rambutan yaitu terbentuk endapan dan pencoklatan. Hal ini bisa diatasi dengan mikrofiltrasi membran, setelah terlebih dahulu dilakukan sentrifugasi untuk memperoleh jus jernih (sari-kristal). Sari kristal tanpa dipasteurisasi, daya simpanya hanya 2-3 hari walaupun disimpan pada suhu 5°C. padahal secara teoritis semua partikel seukuran mikroba telah ikut tersaring. Perlakuan kombinasi pengkondisian pH, scrta penyimpanan (5°C dan 27 °C) t,elah dilakukan dan kualitas sari kristal telah diamati hingga 90 hari. Perlakuan pasteurisasi suhu 70°C selama 10 menit dapat memperpanjang umur simpan jus rambutan pada suhu kamar hingga 75 hari. Perlakuan pengkondisian pH, dan suhu penyimpanan 5°C mampu mempertahankan kualitas jus lebih dari 90 hari. Kombinasi perlakuan filtrasi dengan membran, pengaturan pH dan pasteurisasi dapat menghasilkan jus rambutan tanpa pengawet yang merniliki daya simpan cukup lama. Effect Of Organic Acid Addition And Storage Temperature On Quality Of Crystal-Juice RambutanRambutan juice has been low in quality because of the browning and sedimentation of the cloudy part of the juice. This incidence can be reduced by application of microfiltration with centrifugation pre-treatment to produce crystal-juice. Without pasteurization even though it was stored at 5 ·C, the microfiltered juice can only last after 2-3 days. Theoritically, particles having the same size of miocrobes should be rejected by the membrane. The experiment done comprises of treatments: adjusting pH. pasteurization, and storage (ambient and 5°C), with evaluation up to 90 days. With only doing pasteurization at 70°C for 10 minutes, the storage life of juice can be extended up to 75 days at ambient temperature. Additional treatment i.e. pH adjustment, storage at 5 ·C could kept the rambutan crystal juice >90 days. Thus, microfiltration technique, pH adjustment, and pasteurization are a series of treatment which is potential for producing rambutan juice without addition of chemical preservatives.

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