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INDONESIA
Jurnal Litbang Industri
Published by Kementerian Perindustrian Republik Indonesia
ISSN : 22523367     EISSN : 25025007     DOI : 10.24960
Core Subject : Engineering,
Industrial & Manufacturing Engineering
Jurnal Litbang Industri (JLI) adalah jurnal ilmiah yang terbit secara berkala dua kali setahun pada bulan Juni dan Desember. JLI memuat artikel primer yang bersumber langsung dari hasil riset industri, olahan hasil pertanian, penanggulangan pencemaran industri. Semua naskah direview oleh mitra bestari. Jurnal Litbang Industri Padang diterbitkan oleh Balai Riset dan Standardisasi industri Padang, Badan Penelitian dan Pengembangan Industri, Kementerian Perindustrian Republik Indonesia. p-ISSN: 2252-3367 e-ISSN: 2502-5007
Arjuna Subject : -
Articles 12 Documents
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Search results for , issue "Vol 1, No 1 (2011)" : 12 Documents clear
Potensi Pigmen Cassiavera pada Minuman Jahe Instan Sebagai Minuman Fungsional Firdausni Firdausni; Failisnur Failisnur; Yulia Helmi Diza
Jurnal Litbang Industri Vol 1, No 1 (2011)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (107.758 KB) | DOI: 10.24960/jli.v1i1.590.15-21

Abstract

Cassiavera (Cinnamomum burmannii) contains reddish brown to dark brown pigment that can be used as additives in instant ginger drink. The pigment was generated by maceration method in water at initial temperature 25-27ºC and 85-100ºC with maceration time of 24, 48 and 72 hours. Cassiavera filtrate with optimal color intensity was then added to the ginger powder in the ratio w/v (10:1), (10:2) and (10:3). The potency of cassiavera pigment in the instant ginger was seen from the color intensity by using a spectrophotometer, test of total phenols and panelist preference level of aroma, color, and flavor generated. Results of the research showed that the treatment time of maceration significantly affected the color intensity of the product. The best treatment of cassiavera pigment generating was found on maceration with water at temperature 85-100ºC for 48 hours and comparison of ginger powder and cassiavera filtrate 10:3 (w/v) with the highest color intensity 0, 3813 and the color preferred by the panelists. Total phenol was 26.51 ppm, with average values of organoleptic test of taste, color, and aroma were 3.20, 3.40, and 3.40 respectively. The Color intensity was measured by using a spectrophotometer at a wavelength of 556 nm indicated the intensity of color between 0.0345 - 0.3813, and total phenols between 20.47 and 26.51 ppm.ABSTRAKCassiavera (Cinnamomum burmannii) mengandung pigmen berwarna coklat kemerahan sampai coklat tua yang digunakan sebagai bahan tambahan pada minuman jahe instan. Pengambilan pigmen dengan maserasi air pada suhu awal 25-27ºC dan 85-100ºC dengan lama maserasi 24, 48 dan 72 jam. Filtrat cassiavera dengan intensitas warna optimal yang didapatkan selanjutnya ditambahkan pada jahe bubuk dengan perbandingan antara jahe bubuk dan filtrat cassiavera b/v (10:1), (10:2) dan (10:3). Potensi pigmen cassiavera pada jahe instan dilihat dari intensitas warna dengan menggunakan spektrofotometer, uji total fenol dan tingkat kesukaan fanelis terhadap aroma, warna, dan rasa yang dihasilkan. Hasil penelitian menunjukkan bahwa perlakuan lamanya maserasi berpengaruh nyata terhadap intensitas warna produk. Pada pengambilan pigmen cassiavera didapatkan perlakuan terbaik pada  maserasi dengan air pada suhu 85-100ºC selama 48 jam dan perbandingan jahe bubuk dengan filtrat cassiavera dalam pembuatan jahe cassiavera instan adalah 10:3 (b/v) dengan intensitas warna tertinggi 0,3813, memiliki total fenol 26,51 ppm, aroma, warna, dan rasa yang disukai oleh panelis  dengan nilai rata rata  3,40; 3,47, dan  3,20. Pengujian intensitas warna menggunakan spektrofotometer yang diukur pada panjang gelombang 556 nm menunjukkan intensitas warna antara 0.0345-0.3813, dan total fenol antara 20,47-26,51 ppm.
Pengaruh Penambahan Tepung Tempe Terhadap Mutu Kecap Air Kelapa Sifia Silfia
Jurnal Litbang Industri Vol 1, No 1 (2011)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v1i1.591.22-29

Abstract

It had been done the research on effect of tempe flour addition to the quality of coconut water sauce with the aim of reducing dependence on soybean as a raw material of soy sauce and potential use of coconut water waste. The study was conducted with the combined treatment of tempe flour percentage (5% and 10%), and the addition of the preservative sodium benzoate treatment (0.1 g and 0.2 g). The protein level, metal contamination (Pb, Cu, Fe, Zn), microbial contamination and organoleptic tests of the flavor, color, fragrance and product stability during storage were analyzed. The results showed that the addition of tempe flour of 10% with 0.2 grams of the preservative sodium benzoate provide optimal results with a protein content of 6.24%, texture, flavor, and color were preferred and the product keep persitst for more than 8 weeks.ABSTRAKTelah dilakukan penelitian pengaruh penambahan tepung tempe terhadap mutu kecap air kelapa dengan tujuan mengurangi ketergantungan pada kacang kedele sebagai bahan baku pembuatan kecap dan memanfaatkan limbah air kelapa. Penelitian dilakukan dengan kombinasi perlakuan persentase tepung tempe 5% dan 10%, dan perlakuan penambahan pengawet natrium benzoat 0,1 gr dan 0,2 gr. Produk kemudian dianalisis kadar protein, cemaran logam (Pb, Cu, Zn), cemaran mikroba dan uji organoleptik terhadap rasa, warna, aroma dan ketahanan simpan. Hasil penelitian menunjukkan bahwa penambahan tepung tempe 10% dengan pengawet natrium benzoat 0,2 gram memberikan hasil optimal dengan kadar protein 6,24%, tekstur, rasa dan warna disukai serta tahan simpan lebih dari 8 minggu.

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