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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 16 Documents
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Search results for , issue "Vol 11, No 2 (2016)" : 16 Documents clear
PERUBAHAN KANDUNGAN POLIFENOL DAN KEASAMAN BIJI KAKAO YANG DIFERMENTASI DENGAN PENAMBAHAN ENZIM KASAR POLIFENOL OKSIDASE DARI PULP KULIT BUAH KAKAO P Natsir La Teng; Muh Ruslan Yunus; Kalsum Kalsum
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.622 KB) | DOI: 10.33104/jihp.v11i2.3411

Abstract

The aims of this research is to investigate changes in polyphenol contents and acidity of cocoabeans which were fermented by adding rough polyphenol oxidase enzymes, and dried by sun-dryingmethod. Enriched with nutrient, the rough enzymes was prepared from cocoa pod husk pulp. Fermentationtimes were varied at 16, 20, 24, 32, 36, 40, 44, and 48 hours, 2whereas the incubation periods of therough enzyme were varied at 24, 36, and 48 hours. Control treatment was also conducted by spontaneousfermentation for five days. Variables studied include polyphenol content, acidity, and reducing sugarcontent of the dried- cocoa beans. Results showed that fermentation by adding the rough polyphenoloxidase enzymes in the fermentation process could reduce polyphenol oxidation and acidification of thecocoa beans, compared to the spontaneous fermentation. This is indicated by the polyphenol contents(2.88-3.88 %), acidity (pH=5.25-6.50), and reducing sugar contents (0.60- 1.12%) of the dried cocoabeans in the fermentation by polyphenol oxidase enzyme addition for the six fermentation times, whilepolyphenol content, acidity (pH), and reducing sugar content of the dried beans were 0.98%, 52, and0.59%, respectively in the spontaneous fermentation.Keywords: cocoa beans, fermentation, polyphenol oksidase, polyphenol content, acidity. reducing sugarcontent
MEMPELAJARI KESTABILAN DAN EFEK IRITASI SEDIAAN LIPSTIK YANG DIFORMULASI DENGAN LEMAK KAKAO Alfrida Lullung Sampebarra
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.854 KB) | DOI: 10.33104/jihp.v11i2.3420

Abstract

A study on stability and irritation effects of lipstick, formulated with cocoa butter has been done.The basic formulas of the lipstick refer to Risnawati et al, formula (2012). In this case, the addition of cocoabutter and ceraalba in the formulation of the lipstics was varied, respectively, at A (5,23% and 32,17%), B(10,40% and 26,96%), and C (15,70% and 21,74%) (w/w). The results showed that the addition of 5,23%cocoa butter and 32,17% cera alba (A), resulted in the best in the lipstick formulas, in terms of homogenity,melting point, sticking power on the lips, and color intensity. In the clinical test, it also showed not irritationefects on the skin.Keywords: lipstick, cocoa butter, stability, skin irritation
KAJIAN MUTU BIJI KAKAO PETANI DI KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA St Sabahannur; Nirwana Nirwana; St Subaedah
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.622 KB) | DOI: 10.33104/jihp.v11i2.3412

Abstract

The research objective is to assess physical and sensory quality of dried cocoa beans producedin Bulukumba, Soppeng, and East Luwu Regions. The research was conducted by taking samples ofcocoa directly from farmers of those three districts, as the cocoa producer regions in South SulawesiProvince. The physical quality of the samples was examined in accordance with SNI 2323-2008 and forsensory testing, the samples were sent to Puslitkoka, Jember for flavor and aroma. Data analysis wascarried out using descriptive statistical analysis. The result shows that the beans from those three regionsdo not meet the standard of SNI 2323-2008 for water content, slaty beans, level of foreign objects andinsects, while the level of free fatty acid ranges from 1.02 – 1.65%. Total fat content of cocoa beans fromBulukumba region, higher than the others, is 35.74% and the pH level for all samples are neutral (6.47 –6.78). The result of sensory test shows that cocoa beans from Bulukumba region have astringent flavor,those from Soppeng region have very niceflowery flavor, and those from East Luwu shows half-fermentedcocoa beans and chocolate medium.Keywords: cocoa beans, physical quality, aroma, flavor
KARAKTERISTIK ARANG KULIT BUAH KAKAO YANG DIHASILKAN DARI BERBAGAI KONDISI PIROLISIS Justus Elisa Loppies
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.242 KB) | DOI: 10.33104/jihp.v11i2.3417

Abstract

characteristics are determined by main components of the constituent materials, techniques, and pyrolysisconditions. This study aims to determine the characteristics of cocoa pod husk charcoal. The method usedto produce charcoal is carbonization (pyrolysis) process on various conditions. The observed parameterswere temperature and duration of pyrolysis process which is adjusted to obtain charcoal’s maximumquality. Determining parameters of charcoal’s characteristics is caloric value, fixed carbon, volatile, watercontent, and ash. The research shows that to obtain high quality charcoal, 4 – 5 kg cocoa pod husk isprocessed in 350oC during 2 hours. The charcoal’s quality and characteristics processed in 350oC gainoptimum caloric value 6,500 – 7,600 kcal/kg, total carbon 42.57 – 45.53%, volatile matter 30.14 – 32.98%,ash content 16.21 – 16.22%, and water content 6.25 – 8.44%.Keywords: charcoal, characteristics, cocoa pod husks, pyrolysis
KANDUNGAN LOGAM BERAT PADA BIJI KAKAO ASAL SULAWESI BARAT DAN TENGGARA Eky Yenita Ristanti; Suprapti Suprapti; Sitti Ramlah
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.812 KB) | DOI: 10.33104/jihp.v11i2.3413

Abstract

Research on heavy metals content in cocoa beans from West and Southeast Sulawesi hasbeen done. This research aims to identify heavy metals content, which are Pb, Cu, Cd and Zn in cocoa beansfrom West and Southeast Sulawesi. Results shows that Pb content in cocoa beans from West Sulawesi is inthe interval of 49,616 ppm (Mamuju) – 112,343 ppm (North Mamuju); Cu 141,362 ppm (Mamuju) – 198,04ppm (North Mamuju); Cd 0,0494 ppm (Mamasa) – 0,7468 (Polman); Zn 193,186 ppm (Polman) – 247,362ppm (North Mamuju). Pb content of cocoa beans from Southeast Sulawesi is in the interval of 33,783 ppm(Kendari) – 112,912 ppm (North Kolaka); Cu 119,162 ppm (Muna) – 180,728 ppm (Kolaka); Cd 0,0769 ppm(Bombana) – 0,6676 (North Kolaka) dan Zn 29,21 ppm (Bombana) – 214,12 ppm (North Kolaka).Keywords: heavy metals, cocoa beans, SNI 7387:2009, West Sulawesi, Southeast Sulawesi
PEMODELAN KERANGKA ADAPTIVE THRESHOLD UNTUK MEMONITOR PRODUKSI MINYAK SAWIT NASIONAL BERBASIS STATISTICAL PROCESS CONTROL DAN ARTIFICIAL NEURAL NETWORK-BACKPROPAGATION Wahyu Widji Pamungkas; Syamsul Maarif; Tun Tedja Irawadi; Yandra Arkeman
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.463 KB) | DOI: 10.33104/jihp.v11i2.3418

Abstract

Indonesia is the largest exporter of palm oil in the world, as the largest producer Indonesia still havemany problems. The problem caused by incomparable between the growth of upstream and downstreampalm oil industries. This impact to low added value of palm oil, then Indonesia exports palm oil in crudeform. On the other hand, On the other hand , orientation export of this commodity is also prone of barrier,because Indonesia was not the price setter of this commodity in the international market. Therefore it isimportant to monitor and predict the development of national palm oil production volume in order to takegood anticipation. This research develop a framework model adaptive threshold to monitor the growing ofnational palm oil production volume with techniques of statistical process control (SPC) and back propagationartificial neural network (ANN - BP) methods. Historical data production volume period from 1967 to 2015was used as a base of the behavior as data to determine the threshold and prediction volume for nextperiods. The formation of the threshold value was based on the behavior of the historical data, which areoriented by the epicenter of the average value in the last two periods .Through mapping of data historicalperiod values, existing and forecast values with adaptive threshold can show tolerant level for the threshold.Furthermore, based on the analysis, it is known that the prediction of 2016 to 2018 period, there will behappen the dynamics production volume of national palm oil within tolerance threshold. The values of thesepredictions generated from the simulation model predictions of ANN-BP with the level very good of validationmodel, demonstrated the level of squared errors is very small1 in the MSE = 0.00021136 with a degree ofoutput correlation and the target is very strong2 with R Validation is 99.98 percent.Keywords: adaptive threshold, statistical process control, artificial neural network, national palm oilproduction.

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