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INDONESIA
Jurnal Teknologi Pertanian
Published by Universitas Brawijaya
ISSN : 14115131     EISSN : 25282794     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jurnal Teknologi Pertanian diterbitkan oleh Fakultas Teknologi Pertanian Universitas Brawijaya untuk penyebarluasan hasil penelitian yang dilakukan oleh para peneliti dari dalam dan luar Fakultas Teknologi Pertanian Universitas Brawijaya. Jurnal Teknologi Pertanian terbit tiga kali dalam setahun, memuat tulisan hasil penelitian yang termasuk dalam lingkup disiplin ilmu pengetahuan yang terkait dengan Ilmu-ilmu Teknologi Pertanian guna menunjang pengembangan ilmu pengetahuan dan teknologi serta pembangunan nasional.
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Articles 2 Documents
 1 
Search results for , issue " Vol 10, No 2 (2009)" : 2 Documents clear
Production Planning of The Instant Tea With Peppermint Flavor for Home Industry Scale Sukardi, Sukardi; Pulungan, M. H.; Kurniawan, K.
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to know the right sugar and peppermint oil concentration and their effect to physic-chemistry value of instant tea with peppermint flavor, and to get the description of instant tea with peppermint oil flavor production planning in home industy scale by financial aspect. Research methode difind as: deskriptive research,  experimental research, consumer preference, determination of the best products and production planning and feasibility by financial analysis consisted of break event point and payback period. Experimental research with Randomized Block Design by two factors. First factors was sugar concentration (150%, 200% and 250%) and second factors was peppermint oil concentration (0.1%, 0.2% and 0.3%). The best treatment of instant tea with peppermint oil flavor by using 250% sugar concentration and 0.3% peppermint oil concentration with preference value: color 4.2 (like), taste 4.2 (like), smell 3.8 (neutral) and clearness 4.2 (like) with physic-chemistry values: 68.74% yield, 0.23% tannin concentration, 4.02% moisture contents and 99.92% solubility. Production planning with 2.62 kg/day capacity of instant tea with peppermint oil flavor (131 sachet/day or 26 box/day), workers requirement is two man with work based time process needed. Base Production Price is Rp. 576.62 with 50% mark-up we get selling price Rp. 864.93/sachet. Break Event Point calculation at 7,767.63 sachet was selling equal to Rp 6,718,477.45. Payback Period was one years, eight month and tree days. According to financial aspect calculation, home industry founding of instant tea with peppermint flavor is feasible.Keywords : instant tea, peppermint
The Antioxidant Stability of Keluwak Powder (Pangium edule Reinw.) during Drying and Cooking Estiasih, Teti; Sofia, Eva
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.048 KB)

Abstract

Keluwak (Pangium edule Reinw.) is one of the Indonesian traditional spices that has spesific colour, taste, and flavour.  Keluwak seeds contain antioxidant such as tocopherol, tocotrienol, and phenolic compounds.  The utilization of keluwak traditionally has limitation due to short shelf life, time consuming preparation, and voluminous.  Preparation of keluwak in the powder form can resolve these problems.  However, the functional properties of keluwak as the source of antioxidant should be considered. The objectives of this research were to study the antioxidant stability during drying at keluwak powder preparation and the stability of antioxidant of keluwak powder during cooking.  At keluwak powder preparation, two factors were elucidated i.e. drying method (foam mat drying and non foam mat drying) and maltodextrin concentration (10, 20, and 30% w/w). Completely Randomized Block Design that arranged factorially was used at keluwak powder preparation.  The best treatment of keluwak powder preparation was used for the antioxidant stability assessment during cooking.  The antioxidant stability of keluwak powder assessed during cooking were method of cooking, i.e. stirring (0, 3, 6, 9 minutes) and boiling (0, 30, 60, 90 minutes).   Each treatments replicated three times.  Descriptive method was used in this step. The results showed that method of drying (foam mat and non foam mat) significantly affected phenolic content, tocopherol concentration, antioxidant activity, and yield of keluwak powder.  The best keluwak powder produced (physico-chemical properties) was obtained from the combination of non foam-mat drying and 10% of maltodextrin concentration. It had 19.19 ppm of total phenol, 252.2 ppm of tocopherol, 76.67% of antioxidant activity, and 36.65% of yield. Stability of antioxidant activity keluwak powder decreased as time of heating (stiring and boiling) increased proportionally.Keywords: keluwak, antioxidant activity, foam mat drying, antioxidant stability

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