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INDONESIA
Jurnal Industri Hasil Perkebunan
Published by Kementerian Perindustrian Republik Indonesia
ISSN : 19790023     EISSN : 24770051     DOI : -
Core Subject : Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering
Arjuna Subject : -
Articles 12 Documents
 1   2 
Search results for , issue "Vol 11, No 1 (2016)" : 12 Documents clear
Pengaruh Penanganan Pascapanen Terhadap Mutu dan Keamanan Pangan Biji Kakao Munarso, S Joni; Miskiyah, Miskiyah; Thamrin, M
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (629.686 KB) | DOI: 10.1111/jihp.v11i1.3404

Abstract

Production of cocoa beans increasing significantly, but the quality of the seeds low and varied.The main problem is because of the cocoa farmers generally did not apply the recommended techniquefor cultivation and postharvest handling. The aims of this study was to observe the effect of GAP and GMPapplication to the quality and safety of cocoa beans produced by farmer groups. To achieve the aboveobjectives, a study has been conducted in Tinco, District Citta, Soppeng South Sulawesi Province. Thisactivity was done by involving farmer groups with different cultivation technology. The activity included: 1.Study to identify the performance of cocoa cultivation; 2. analysis of the effect of GAP and GMP application toquality and safety of cocoa beans produced by farmer groups. The results showed that the quality of cocoabeans produced by Bunga coklat farmer group better than Mattirodeceng farmer group; the application ofGAP and GMP increased the quality of cacao beans. Model application of GAP and GMP system at Bungacoklat farmer group can be used as a sample of cocoa farm production, quality and sustainability oriented.Keywords : postharvest handling, quality, food safety, cocoa
PENURUNAN NILAI COD PADA PENGOLAHAN LIMBAH LATEKS SECARA ANAEROBIK Seimahuira, Leopold M
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.003 KB) | DOI: 10.1111/jihp.v11i1.3405

Abstract

The study examined the reduction of COD level on latex waste using anaerobic reactor. CODlevel reduction is tested on several hydraulic retention times, i.e. 2, 4, 6, 8, and 11 days. On 2, 4, and 6days of retention time, the percentage of COD level reduction is declining however on 8 and 11 days, itis inclining. It is apt to microbe growth phase.Keywords: reactor, hidraulic retention time, COD
PENGEMBANGAN MINUMAN INSTAN COKELAT- KEDELAI SEBAGAI MINUMAN KESEHATAN Rosniati, Rosniati
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (250.264 KB) | DOI: 10.1111/jihp.v11i1.3408

Abstract

The aim of this study was to develop the instant chocolate-soybean beverage as a health drinkformulated from fermented and non-fermented cocoa powder, sucrose, and soymilk powder (creamer). Theresearch methodology uses experimental methods and analysis. Process of instant chocolate-soybeanbeverage making refers to the process of Instant Chocolate-Ginger (Rosniati, 2011). The research usesfour formulas based on material compositions i.e. formula 1 (sucrose 55%, cocoa powder from fermentedbeans, and creamer 15%), formula 2 (sucrose 55%, cocoa powder from fermented beans 30%, and soymilkpowder 15%), formula 3 (sucrose 55%, cocoa powder from non-fermented beans 30%, and creamer15%), formula 4 (sucrose 55%, cocoa beans from non-fermented beans 30%, and soymilk powder 15%).The result shows that the formula of sucrose 55%, cocoa powder from non-fermented beans 30%, andsoymilk 15% is the best product containing 11.25% polyphenol, 8.35 fat, 45.88% total sugar, 4.17 essentialamino acid, 4.77% non-essential amino acid, 45.12 unsaturated fatty acid, and 26.42 saturated fatty acid.Keywords: baverage chocolate-soybean instant, cocoa powder, and soymilk powder
KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL Ramlah, Sitti
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.084 KB) | DOI: 10.1111/jihp.v11i1.3553

Abstract

Research of Flavor and Quality Characteristics of Rich Polyphenol Chocolate has been done.This research aims to understand the flavor and quality characteristics of polyphenol–rich chocolate,therefore can be used for functional food. Research method referred to Ramlah (2014), whereas cocoabeans roasting temperature was set on 40oC and 120oC and re-formulated without soy milk addition.Testing parameters are moisture content, protein as SNI 2323-2008 procedure, fat content as SNI 3749-2009 procedure, flavor test and polyphenol content using spectrophotometer analyzed in IndonesiaCoffee and Cocoa Research Institute, Jember. Results of this study concluded that chocolate madefrom fermented cocoa beans roasted at 40oC has the quality characteristics of the water content of2.03%; protein content of 11.15%; fat content of 48.67% and polyphenol content of 5.36%. Chocolateprepared from fermented cocoa beans roasted at 120oC has the quality characteristics of water contentof 1.43%; protein content of 8.84%; fat content of 53.39% and polyphenol content of 4.83%. In termsof flavor, overall panelists’ acceptance to chocolate F1 is to have good flavor and aroma and tend to beacidic, whereas chocolate F2 has very good flavor and aroma.Kata Kunci characteristics of quality, flavor, roasting, chocolate, Polyphenol.
KETAHANAN USANG BARANG JADI KARET PEGANGAN SETANG SEPEDA MOTOR DARI TEPUNG KULIT KERANG Rahmaniar, Rahmaniar
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.793 KB) | DOI: 10.1111/jihp.v11i1.3409

Abstract

Padding used to strengthen and enlarge rubber volume, can improve the quality of rubbery goods’physical characteristics and vulcanization. The objectives of the research were to obtain the formulation ofrubber compound met SNI standardvaried with particle size of flour clamshell and ratio composition of padding(clamshell flour: carbon black). The experimental design of the research was Completely RandomizedFactorial Design. The first factor was concentration of clamshell flour in particle size (A): A1:30 phr, A2:40 phr, A3: 50 phr. The second was ratio composition of padding (clamshell flour: carbon black N330) (B):B1 = 15:55 phr, B2=25:45 phr and B3=35:35 phr. Testing on quality of rubber compound’s characteristicsincludevisual test, modulus, and ageing resistance including hardness, tensile strength, elongation at break.The result showed that visual test for physical compound characteristics value is no defect for all formula, 55– 104% for modulus, while compound physical test after ageing process shows 56 – 64 shore A for hardness,106 – 129 kg/cm2 for tensile strength, 336 – 579% for elongation at break. Test result for all parametersmeets SNI 06-7031-2004 as the standard for motorcycle grip handle.Keywords: rubber compound, Flour Clamshell, carbon black.
KARAKTERISTIK KOMPOSISI ASAM LEMAK PADA BIJI KAKAO DARI 12 DAERAH DI SULAWESI SELATAN Ristanti, Eky Yenita; Suprapti, Suprapti; Anggraeni, Dhenok
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.366 KB) | DOI: 10.1111/jihp.v11i1.3410

Abstract

Fatty acids are among the important characteristics of cocoa in the industry. The compositionof fatty acids in cocoa butter contributes to the hardness of cocoa butter. This research aims to know thecharacteristics of cocoa bean obtained from 12 regions in South Sulawesi. Fatty acids were analyzedusingg as chromatography. The results showed that the dominant fatty acids in cocoa bean were stearicacid, oleic acid, and palmitic acid, whereas highest fatty acids contents were found in cocoa beans fromSinjai Region and the lowest one were found in cocoa beans from Soppeng Region.Keywords: Fatty acids, Cocoa Beans, Composition, Gas Chromatography, SouthSulawesi
KARAKTERISTIK KOMPOSISI ASAM LEMAK PADA BIJI KAKAO DARI 12 DAERAH DI SULAWESI SELATAN Eky Yenita Ristanti; Suprapti Suprapti; Dhenok Anggraeni
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.366 KB) | DOI: 10.33104/jihp.v11i1.3410

Abstract

Fatty acids are among the important characteristics of cocoa in the industry. The compositionof fatty acids in cocoa butter contributes to the hardness of cocoa butter. This research aims to know thecharacteristics of cocoa bean obtained from 12 regions in South Sulawesi. Fatty acids were analyzedusingg as chromatography. The results showed that the dominant fatty acids in cocoa bean were stearicacid, oleic acid, and palmitic acid, whereas highest fatty acids contents were found in cocoa beans fromSinjai Region and the lowest one were found in cocoa beans from Soppeng Region.Keywords: Fatty acids, Cocoa Beans, Composition, Gas Chromatography, SouthSulawesi
Pengaruh Penanganan Pascapanen Terhadap Mutu dan Keamanan Pangan Biji Kakao S Joni Munarso; Miskiyah Miskiyah; M Thamrin
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (629.686 KB) | DOI: 10.33104/jihp.v11i1.3404

Abstract

Production of cocoa beans increasing significantly, but the quality of the seeds low and varied.The main problem is because of the cocoa farmers generally did not apply the recommended techniquefor cultivation and postharvest handling. The aims of this study was to observe the effect of GAP and GMPapplication to the quality and safety of cocoa beans produced by farmer groups. To achieve the aboveobjectives, a study has been conducted in Tinco, District Citta, Soppeng South Sulawesi Province. Thisactivity was done by involving farmer groups with different cultivation technology. The activity included: 1.Study to identify the performance of cocoa cultivation; 2. analysis of the effect of GAP and GMP application toquality and safety of cocoa beans produced by farmer groups. The results showed that the quality of cocoabeans produced by Bunga coklat farmer group better than Mattirodeceng farmer group; the application ofGAP and GMP increased the quality of cacao beans. Model application of GAP and GMP system at Bungacoklat farmer group can be used as a sample of cocoa farm production, quality and sustainability oriented.Keywords : postharvest handling, quality, food safety, cocoa
PENURUNAN NILAI COD PADA PENGOLAHAN LIMBAH LATEKS SECARA ANAEROBIK Leopold M Seimahuira
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.003 KB) | DOI: 10.33104/jihp.v11i1.3405

Abstract

The study examined the reduction of COD level on latex waste using anaerobic reactor. CODlevel reduction is tested on several hydraulic retention times, i.e. 2, 4, 6, 8, and 11 days. On 2, 4, and 6days of retention time, the percentage of COD level reduction is declining however on 8 and 11 days, itis inclining. It is apt to microbe growth phase.Keywords: reactor, hidraulic retention time, COD
PENGEMBANGAN MINUMAN INSTAN COKELAT- KEDELAI SEBAGAI MINUMAN KESEHATAN Rosniati Rosniati
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (250.264 KB) | DOI: 10.33104/jihp.v11i1.3408

Abstract

The aim of this study was to develop the instant chocolate-soybean beverage as a health drinkformulated from fermented and non-fermented cocoa powder, sucrose, and soymilk powder (creamer). Theresearch methodology uses experimental methods and analysis. Process of instant chocolate-soybeanbeverage making refers to the process of Instant Chocolate-Ginger (Rosniati, 2011). The research usesfour formulas based on material compositions i.e. formula 1 (sucrose 55%, cocoa powder from fermentedbeans, and creamer 15%), formula 2 (sucrose 55%, cocoa powder from fermented beans 30%, and soymilkpowder 15%), formula 3 (sucrose 55%, cocoa powder from non-fermented beans 30%, and creamer15%), formula 4 (sucrose 55%, cocoa beans from non-fermented beans 30%, and soymilk powder 15%).The result shows that the formula of sucrose 55%, cocoa powder from non-fermented beans 30%, andsoymilk 15% is the best product containing 11.25% polyphenol, 8.35 fat, 45.88% total sugar, 4.17 essentialamino acid, 4.77% non-essential amino acid, 45.12 unsaturated fatty acid, and 26.42 saturated fatty acid.Keywords: baverage chocolate-soybean instant, cocoa powder, and soymilk powder

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