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INDONESIA
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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KARAKTERISASI SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK BERAS ANALOG KAYA ANTIOKSIDAN DARI PATI GARUT (Maranta arundinaceae L.): MOCAF DAN PUREE RUMPUT LAUT (Gracilaria sp) Damat Damat; Joko Susilo Utomo; Anas Tain; Devi Dwi Siskawardani; Ayu Rastikasari
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 3 (2020): 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.v17n3.2020.134-145

Abstract

Diabetes mellitus merupakan penyakit kronis yang disebabkan oleh defisiensi insulin. Salah satu cara untuk mencegah penyakit tersebut adalah dengan banyak mengkonsumsi makanan kaya antioksidan. Salah satu jenis makanan yang potensial untuk dikembangkan adalah beras analog kaya antioksidan dari campuran pati garut, mocaf dan puree rumput laut Gracilaria sp. Penelitian ini bertujuan untuk mengetahui sifat fisiko-kimia dan organoleptik beras analog kaya antioksidan dari pati garut, tepung mocaf dan puree rumput laut Gracilaria sp. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor pertama yaitu proporsi pati garut: tepung mocaf, terdiri dari 3 level 25:75, 50:50, dan 75:25%. Faktor kedua, kosentrasi puree rumput laut yang terdiri dari 4 level yaitu 0; 1; 2; dan 3%. Hasil penelitian menunjukkan bahwa terdapat interaksi antara proporsi pati garut dan tepung mocaf dengan kosentrasi puree rumput laut terhadap kadar air, lemak, protein, karbohidrat, total kalori, intensitas warna, densitas kamba, bobot 1000 butir, dan kenampakan beras analog. Berdasarkan hasil pada penelitian diketahui bahwa kadar air tertinggi pada perlakuan proporsi pati garut: tepung mocaf 75:25 dengan persentase rumput laut 0%, yaitu sebesar 8,62%, kadar karbohidrat tertinggi pada perlakuan proporsi pati garut: tepung mocaf 75:25 dengan persentase rumput laut 1%, yaitu sebesar 90,61%, sedangkan aktifitas antioksidan tertinggi beras analog diperoleh pada perlakuan kosentrasi puree rumput laut 3% yaitu sebesar 15,547%. Perbedaan perlakuan juga berpengaruh terhadap hasil uji organoleptik, baik kenampakan, tekstur, rasa, aroma, maupun kesukaan. Perbedaaan rasio pati garut:tepung mocaf dengan konsentrasi puree rumput laut Gracilaria sp berpengaruh terhadap sifat fisiko-kimia dan organoleptik beras analog.High Antioxidant Analogue Rice Characterization Based on Proportion of Arrowroot Starch (Maranta arundinaceae L.): MOCAF (Modified Cassava Flour) and Seaweed Puree Concentration (Gracilaria sp)Diabetes mellitus is a chronic disease caused by insulin deficiency. The solution to prevent this disease is through high antioxidant foods consumption. The high antioxidant analogue rice based on arrowroot starch, MOCAF (Modified Cassava Flour) and seaweed puree Gracilaria sp. is potential food that could developed. This study used randomized complete block design (RCBD) factorial with two factors. The first factor was proportion of arrowroot starch and MOCAF consisted three levels (25:75, 50:50, and 75: 25%). The second factor was seaweed puree concentration that consisted four levels (0; 1; 2; and 3%). The result indicated that there was interaction between proportion of arrowroot starch and MOCAF, with seaweed puree addition to the chemical (water, fat, protein, and carbohydrate content), and physical characteristics (total calories, color intensity, bulk density, 1000-grain weight, and appearance). The highest water content was 8.62% due to treatment arrowroot starch: MOCAF (75%: 25%), without seaweed puree (0%). While the highest carbohydrate was 90.61%, due to proportion 75%: 25% of arrowroot starch: MOCAF and 1% seaweed puree. Furthemore, the highest antioxidant level was 15.547% obtained from 3% seaweed puree. The treatment also affected on the organoleptic test (appearance, texture, taste, aroma, and tendency). Therefore, it can concluded that proportion of arrowroot starch: MOCAF, and seaweed puree concentration give significantly effect on the physical-chemical, and organoleptic characteristics of analogue rice.
THE EVALUATION OF AVOCADO (Persea americana Mill.) MATURITY LEVEL USING IMAGE PROCESSING TECHNOLOGY Fenny Aprilliani; Dheni Atmiasih; Andika Ristiono
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 1 (2021): 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.v18n1.2021.1-8

Abstract

The purpose of this research was to determine the relationship between the maturity level of avocado and color changes using simple device such as smartphone camera. Avocado with 3 different maturity level A1:<80%, A2:80-85%, and A3:>85% were collected from local farmer in Bandungan, Central Java. The quality evaluation was carried out on 99 avocado (weight of 366±16 g) which included the evaluation of mass loss (%), firmness (kg/mm2), total soluble solids (°brix), and color changes (picture of fruit were taken using smartphone camera and analyzed using Photoshop CC 2019 from Adobe and converted into HSI values). The data were analyzed using two-factorial completely randomized design (CRD) with factor design are the level of maturity and storage time of the avocado. The results indicated that the maturity level were significantly different (p≤0.05) for mass loss, firmness and total soluble solids (TSS) of avocado during storage. The relationship between maturity level and color changes shows the MAPE (mean absolute percent error) value for hue, saturation, intensity ranges between 3,31-6,11%; 11,12-15,79%, and 6,10-6,49% with the light intensity of 527,77 lux. The results indicate that the image processing on smartphone camera is able to describe the level of maturity based on the color changes of avocado during storage with the same treatment conditions.
PENGUKURAN TINGKAT KEMATANGAN BUAH PISANG CAVENDISH BERDASARKAN REFLEKTANSI CAHAYA LED Eko Kuncoro Pramono
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 2 (2020): 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.v17n2.2020.88-94

Abstract

Penentuan tingkat kematangan buah pisang cavendish biasanya dilakukan secara manual dengan membandingkan warna kulit buah pisang dengan bagan warna standar. Hal ini mempunyai kekurangan yaitu tidak konsisten dan sangat subyektif tergantung dari keahlian operator. Penelitian ini dilakukan untuk mendapatkan hasil pengukuran tingkat kematangan buah pisang cavendish yang lebih akurat, mudah dan tidak merusak (non destruktif). Pengukuran kematangan buah pisang dilakukan berdasarkan faktor reflektansi cahaya, yaitu cahaya hijau (500-560 nm), jingga (580-610 nm), dan merah (600-650 nm) yang diperoleh dari LED. Sebuah spektrofotometer pada rentang spektrum 350-700 nm digunakan sebagai pembanding dalam penelitian ini, dengan sumber cahaya berasal dari lampu halogen untuk dapat memenuhi rentang panjang gelombang pada spektrofotometer. Hasil terbaik didapatkan dari pengukuran nilai reflektansi dengan cahaya merah (600-650 nm), dimana didapatkan nilai reflektansi sebesar 30%-39%, 39%-49%, 49%-59%, 59%-67% dan di atas 67% untuk tingkat kematangan 2,3,4,5 dan 6. Pengujian dengan menggunakan 71 sampel pada tingkat kematangan 2 sampai dengan 6 menghasilkan pengukuran 55 benar (77%), 11 kurang matang satu tingkat (16%) dan 5 lebih matang satu tingkat (7%). Sistem pemindaian (scanning) pada seluruh permukaan kulit pisang atau penggunaan citra kamera digital juga dapat dilakukan untuk meningkatkan akurasi hasil pengukuran. Measurement of Cavendish Banana Ripeness Stage Based on LED Light ReflectanceThe determination of the ripeness stage of cavendish bananas is usually done manually by comparing banana peels with a standard color chart. This has the disadvantage of being inconsistent and very subjective depending on the expertise of the operator. This research was conducted to obtain the results of the measurement of the ripeness stage of cavendish banana which is more accurate, easy and not destructive. The ripeness stage measurement of banana was based on the light reflectance factor, which were green light (500-560 nm), orange (580-610 nm), and red (600-650 nm) obtained from the LEDs. A spectrophotometer in the spectrum range 350-700 nm was used as a comparison in this study, with light sources coming from halogen lamps to be able to meet the wavelength range of the spectrophotometer. The best results were obtained from the measurement of reflectance values with red light, where the reflectance values were 30%-39%, 39%-49%, 49%-59%, 59%-67% and above 67% for the maturity level of 2, 3 , 4, 5 and 6. Testing using 71 samples at maturity level 2 to 6 resulted in a prediction of 55 correct (77%), 11 less mature one level (16%) and 5 more mature one level (7%). A scanning system on the entire surface of a banana peel or the using image of digital camera can also be done to improve the accuracy of the measurement results.
CHARACTERIZATION OF SORGUM MUFFIN (Sorghum bicolor) OF KD 4 VARIETY WITH SOAKING GRAIN AND SORGUM FLOUR CONCENTRATION TREATMENT Ita Yustina; Ana Nurhasanah; SS. Antarlina
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 1 (2021): 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.v18n1.2021.37-44

Abstract

By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.
AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale) Rifa Nurhayati; Ika Agustin; Ervika Rahayu Novita Herawati
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 3 (2020): 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.v17n3.2020.146-153

Abstract

Coklat adalah produk yang diformulasi dari massa kakao, dicampur dengan atau tanpa penambahan gula, susu, atau bahan makanan lain yang diizinkan. Kakao kaya akan polifenol, terutama katekin dan procyanidin. Kakao juga mengandung berbagai mineral seperti magnesium dan zat besi. Berbagai manfaat kakao membuat coklat tidak hanya menjadi makanan pilihan tetapi juga memiliki nilai fungsional bagi mereka yang mengkonsumsinya. Salah satu diversifikasi coklat olahan adalah fortifikasi dengan jahe atau bubuk kayu manis. Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia, dan mikrobiologis coklat yang difortifikasi dengan jahe dan kayu manis. Analisis fisik yang dilakukan adalah uji tekstur dan warna, analisis kimia dengan uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat by different), uji kadar fenol total dan uji antioksidan (DPPH) sedangkan analisis mikrobiologis dilakukan dengan total plate count. Hasilnya menyebutkan bahwa penambahan jahe dan kayu manis meningkatkan nilai kekerasan, cohesiveness dan gumminess dalam coklat. Kadar fenol meningkat dari 4,83 mg GAE/mg di coklat original menjadi 6,77 mg GAE/mg di coklat kayu manis dan 6,83 mg GAE/mg di coklat jahe. Antioxidant Activity And Total Phenolic Content of Chocolate Enriched With Cinnamomum verum And Zingiber officinaleChocolate is a product that is produced from the cocoa mass, mixed with or without the addition of sugar, milk or other food ingredients that are permitted. Cocoa is rich in polyphenols, especially catechins and procyanidins. Cocoa also contains various minerals such as magnesium and iron. The various benefits of cocoa make chocolate not only a preferred food but also has functional value for those who consume it. One diversification of processed chocolate bars is fortification with ginger or cinnamon powder. This study aims to determine the physical, chemical and microbiological characteristics of chocolate bars added with ginger and cinnamon. Physical analysis performed was texture and color test, chemical analysis with proximate test (water content, ash content, fat content, protein content and carbohydrate content by difference), total phenol content test and antioxidant test (DPPH) while microbiological analysis was carried out with total plate count. The results mentioned that the addition of ginger and cinnamon increased the value of hardness, cohesiveness and gumminess parameter in chocolate. However, phenol levels increased from 4.83 mg GAE/mg in original chocolate to 6.77 mg GAE/mg in cinnamon chocolate and 6.83 mg GAE/mg in ginger chocolate.
ANTIOXIDANT ACTIVITY, DEXTROSE EQUIVALENT, TOTAL DISSOLVED SOLIDS, AND VISCOSITY OF MALTED RED RICE MILK AT DIFFERENT ENZYME CONCENTRATIONS Yoga Pratama; Dina Yulia Anggraeni; Yasmin Aulia Rachma; Lita Lusiana Surja; Siti Susanti
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 2 (2021): 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.v18n2.2021.57-62

Abstract

Rice milk is a plant-based milk-like product that can be an alternative for people who have an allergy to bovine milk and lactose intolerance. Malting and enzymatic hydrolysis can bring out the natural sweetness of the rice milk product and thus minimize the use of sweeteners. The current research aimed to determine the total value of dissolved solids, viscosity, dextrose equivalent, and antioxidant activity in malted red rice milk with the addition of glucoamylase at different concentrations. The red rice was malted for 48 hours before drying and milling. The resulted malt powder was then diluted and added with glucoamylase enzyme at the concentration of 0%, 1%, 2%, and 3%. Enzymatic hydrolysis occurred at 60°C for 3 hours. Completely Randomized Design was used for the parameters of total soluble solids, viscosity, and dextrose equivalent while the antioxidant activity parameter was analyzed descriptively. The result showed that the addition of glucoamylase significantly (p<0.05) increased the total soluble solids, viscosity, and dextrose equivalent. The highest values were 9.960 °Brix, 1620 cP, and 1.872 for total dissolved solids, viscosity, and dextrose equivalent, respectively. Increasing antioxidant activity was also observed from 6.094% at 0% glucoamylase to 10.762% at 3% glucoamylase addition.
Karakteristik Fisikokimia Dan Organoleptik Kacang Hijau Instan Dengan Teknologi Pembekuan Ermi Sukasih; Kirana Sanggrami Sasmitaloka; Sri Widowati
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 1 (2020): 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.v17n1.2020.37-47

Abstract

Kacang hijau memiliki tekstur yang sangat keras sehingga membutuhkan waktu pemasakan yang cukup lama. Kacang hijau instan diharapkan dapat menjadi solusi karena mampu mengurangi waktu rehidrasi menjadi lebih singkat. Tujuan dari penelitian ini adalah mendapatkan suhu dan waktu pembekuan yang tepat untuk menghasilkan kacang hijau instan yang baik. Penelitian terdiri dari dua tahap, tahap pertama untuk menentukan lama perendaman dan waktu pemasakan yang optimal, sedangkan tahap kedua adalah untuk mengetahui pengaruh suhu dan waktu pembekuan terhadap karakteristik fisiko kimia kacang hijau instan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) non faktorial, dengan dua perlakuan, yaitu suhu pembekuan (-4,-12, dan -20°C) dan lama pembekuan (8, 16, dan 24 jam) dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa proses optimal dalam produksi kacang hijau instan yaitu perendaman dengan sodium sitrat 5% selama 3 jam dengan waktu pemasakan menggunakan panci bertekanan (10,29 Psi, 110°C), selama 3 menit. Suhu dan waktu pembekuan berpengaruh nyata terhadap tekstur, jumlah biji pecah, waktu rehidrasi, kadar air, protein dan karbohidrat pada selang kepercayaan 5%, sedangkan terhadap densitas kamba dan kadar abu tidak signifikan. Kacang hijau instan terbaik adalah dengan suhu pembekuan -4°C, selama 24 jam. Kacang hijau instan ini memiliki karakteristik waktu rehidrasi 7,4 menit, jumlah biji pecah 10,47%, hardness 125,3 g/f dan densitas kamba 0,68 g/ml. Kacang hijau instan ini memiliki kadar air 6,67%, kadar abu 3,21% (bk), protein 24,47% (bk), karbohidrat 69,31% (bk), vitamin B12 131,74 ppm dan serat pangan sebesar 19,26%. Hasil uji sensori menunjukkan bahwa panelis menyukai warna dan tekstur dari kacang hijau instan. Physicochemical and Sensory Characteristics of Instant Mung Beans with Freezing Technology.Mung beans have a very hard texture that requires a long cooking time. Instant mung beans are expected to be a solution because they can reduce the cooking time to be shorter. This research aims to obtain the optimum temperature and freezing time to produce good instant mung beans. The study consisted of two stages, the first stage was to determine the optimal soaking and cooking time process, and the second stage was to determine the effect of freezing temperature and duration on the physicochemical characteristics of instant mung beans. The experiment was used as a Randomized Complete Design (CRD) with treatments of freezing temperature (-4, -12, and -20°C) and duration (8, 16, and 24 hours), with three replications. The results showed that the optimal process in the production of instant mung beans was by soaking of 5% sodium citrate for 3 hours and cooking with 10.29 Psi and 110°C of temperature, for 3 minutes. The temperature of freezing and duration were significantly different for the texture, the number of broken seeds, cooking time, water content, protein, and carbohydrate (p<0.01), while bulk density and ash content were not significant (p<0.01). The best temperature and freezing time for instant mung bean was -4°C for 24 hours. Characteristics of instant mung bean produced were cooking time of 7.4 minutes, the number of broken seeds of 10.47%, the hardness of 125.3 g/f, and a density of 0.68 g/ ml. These product contain of water 6.67%, ash 3.21% (dB), protein 24.47% (dB), carbohydrate 69.31% (dB), vitamin B12 131.74 ppm and dietary fiber 19.26%. The sensory characteristics showed that panelists liked the color and texture of instant mung beans.
INCREASING PRODUCTION WEIGHT OF MODIFIED-BIOSILICA FROM RICE HUSK AND ITS APPLICATIONS AS REINFORCING FILLER IN RUBBER FINISHED GOODS Kendri Wahyuningsih; Sri Yuliani; Wahyu Diyono; Hoerudin Hoerudin; Tatang Hidayat
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 2 (2021): 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.v18n2.2021.63-74

Abstract

Biosilica from rice husks has a potential that can be used as a reinforcing filler in the production of rubber finished goods displace mine silica. But it’s difficult to disperse homogenetically into a rubber finished goods, so it needs to modify the surface using a coupling agent sign. The capacity for the production of modified-biosilica would need to be at a great level to meet the needs of the rubber industry. The purpose of the research is to identify the characteristics of the modified-biosilica by silane TESPT (bis-(3-triethoxysilylpropyl) tetrasulfane) that resulted from increasing the weight of biosilica in the production process and the application as reinforcing filler on the rubber. Increasing of weight in the production process was done gradually on a scale of 0.5; 1; 2; and 5 kg of biosilica per process using a mixer-propeller. The technique on surface modifications was using a one-step modification (OSM) and two-step modification (TSM). Surface modification treatment using TESPT has increased the uniformity of the particle size distribution of the biosilica. Unmodified-biosilica has an average particle size of 717.1 nm (PDI 0.600), while modified-biosilica has an average particle size of 574.6 nm (PDI 0.585). Applications for reinforcing filler in the soles rubber industry are performed in PT Triangkasa Lestari Utama. Research indicates that increasing the weight of biosilica on the surface modifications did not significantly affect the density, lightness, crystallinity, and purity. The applications as reinforcing fillers have increased the quality of rubber finished goods compared with unmodified-biosilica. The best rubber finished goods quality approaching shoes-sol standards is a product that used modified-biosilica by OSM technique. This rubber finished goods has a tensile strength of 5.80 MPa, elongation at break of 425%, tear strength of 23.25% and abrasion resistance of 251.5 mm3 .
SUPLEMENTATION OF VIRGIN COCONUT OIL (VCO) PRODUCTS WITH INTARAN (Azadirachta indica) LEAF EXTRACT IN INHIBITING THE GROWTH OF ACNE BACTERIA Propianibacterium acnes I Wayan Karta; Burhannuddin Burhannuddin
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 3 (2021): 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.v18n3.2021.131-138

Abstract

The dangers of resistance to Propionibacterium acnes and the high cost of treatment prompted the discovery of medicinal sources from natural substances that could act as antibacterials. One of them is using post-harvest coconut products in the form of virgin coconut oil (VCO) with extract of intaran leaves (Azadirachta indica). The purpose of this study was to determine the phytochemical characteristics, inhibition zone and their categorization and to study the difference or effect of VCO supplemented with extracts of intaran leaves (Azadirachta indica) with various concentrations on the growth of Propionibacterium acnes. This study used a posttestonly control group design. The VCO mixed with extracts of intaran leaves with various concentrations of 5%, 10%, 15%, 20% and 25%. The antibacterial test was carried out using the Kirby-Bauer disc diffusion method. Data analysis used the Kruskall Wallis and Mann Whitney test. The VCO mixture supplemented with extracts of intaran leaves showed the presence of tannins, flavonoids, terpenoids, saponins, and alkaloids. The mean diameter of the inhibition zone of virgin coconut oil (VCO) supplemented with leaf extract at a concentration of 5%, 10%, 15%, 20% and 25% of the growth of P. acnes is 9.4 mm; 18.3 mm; 9.9 mm; 12.6 mm; and 9.9 mm. Data analysis showed that there were differences and the effect of adding extracts to the resulting inhibition zone diameter. The concentrations of leaf extract of 5%, 15%, and 25% were classified as moderate, while the concentrations of 10% and 20% of leaf extract were classified as strong. The 10% concentration had the highest inhibition zone diameter in inhibiting the growth of P. acnes. This combination has the potential to treat acne and needs to be carried out in vivo research.
EFFECT OF COATING ON THE PHYSICAL AND MORPHOLOGICAL QUALITY OF FRESH HEN EGG DURING STORAGE Maulida Hayuningtyas; Christina Winarti; Sari Intan Kailaku; Hoerudin Hoerudin
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 2 (2021): 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.v18n2.2021.93-104

Abstract

Hen egg is the most consumed animal food due to its high nutritional content, affordable and easy to obtain. However, eggs have the disadvantage for their short shelf life of about 7 days at room temperature. An effort to extend the shelf life of eggs including storing at low temperatures and/or coating. The research objective was to determine changes in the physical quality and morphology of chicken eggs coated with two material coating stored at room (25–29 °C) and AC/low (18–22 °C) temperature. The treatments tested were two kinds of coatings, namely gelatin and lime solution, and two storage temperature conditions, namely room and low temperature for 30 days. The study was conducted with three replications, each replication was observed on 5 eggs. The parameters observed were weight loss, Egg white index, Egg yolk index, air cavity, Haugh Unit and surface morphology. The results showed that at the end of storage for 30 days the eggs quality still met the SNI standards I to III. AC storage temperature was better than room temperature. The egg treated with coating produced better quality than without coating. The longer the storage, the lower the weight loss, HU, IPT and IKT. The best treatment was gelatin coating stored at AC temperature.

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