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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 141 Documents
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KANDUNGAN LOGAM BERAT PADA BIJI KAKAO ASAL SULAWESI BARAT DAN TENGGARA Ristanti, Eky Yenita; Suprapti, Suprapti; Ramlah, Sitti
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: 10.1111/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 Pamungkas, Wahyu Widji; Maarif, Syamsul; Irawadi, Tun Tedja; Arkeman, Yandra
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: 10.1111/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.
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
EFFECT OF PROCESSING TECHNIQUES ON FLAVOUR AND CHARACTERISTICS OF COCOA PROCESSED AND CHOCOLATE PRODUCTS. (Pengaruh Cara Pengolahan Terhadap Citarasa dan Karakteristik Produk Olahan Kakao dan Cokelat) Sudibyo, Agus
Jurnal Industri Hasil Perkebunan Vol 12, No 1 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 1 Juni 2017
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.655 KB) | DOI: 10.1111/jihp.v12i1.2671

Abstract

Flavour is important factor and central to acceptability of cocoa products such as chocolate and contributes to determining the quality.  The quality of chocolate flavour is influence by several variable factors since in the stage of post-harvest treatments and handling till in manufacturing process. The aim of this paper was review and discuss all relevant studies in relation to cocoa beans and chocolate production, and identify their influence of processing techniques on flavour and characteristics of the cocoa processed products.  This information hopefully has potential benefits on the making process of a chocolate manufacture.Keywords: cocoa, processing technique, flavour, characteristic, chocolate.ABSTRAK. Citarasa merupakan salah satu faktor penting dan sebagai salah satu pusat penerimaan produk olahan kakao seperti cokelat dan berkontribusi dalam penetapan mutu. Mutu citarasa produk cokelat dipengaruhi oleh beberapa variabel faktor, sejak pada tahap penanganan pasca-panen hingga tahap proses pengolahan di pabrik. Tulisan ini disajikan bertujuan untuk mengulas dan membahas serta mendiskusikan semua hasil studi yang pernah dilakukan, yang berhubungan dengan biji kakao dan produksi cokelat serta mengidentifikasi pengaruh cara pengolahannya terhadap citarasa dan karaketeristik produk olahan kakao. Informasi ini diharapkan mempunyai potensi yang bermanfaat pada proses pengolahan kakao di pabrik cokelat.Kata kunci : kakao, cara pengolahan, citarasa, karakteristik, cokelat.
AKTIVITAS ANTIBAKTERI DARI FRAKSI ARTOCARPUS INTEGER (Thunb.) Merr. DENGAN METODE DIFUSI AGAR (Antibacterial Activity of Artocarpus Integer (thunb.) Merr. Fraction by Difusi Agar Method). Zakaria, Zakaria; Soekamto, Nunuk Hariani; syah, Yana Maolana; Firdaus, Firdaus
Jurnal Industri Hasil Perkebunan Vol 12, No 2 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 2 Desember 2017
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (328.107 KB) | DOI: 10.1111/jihp.v12i2.1771

Abstract

 Artocarpus integer (Thunb.) Merr. (Cempedak) is a plant with a kind of Moraceae family that is widely cultivated in Luwu, South Sulawesi. Extraction and antibacterial bioactivity test of Artocarpus integer (Thunb.) Merr. Heartwood have been done. Preparation of heartwood conducted by shaved, dried, crushed and macerated with methanol to obtain a crude extract of methanol. The methanol extract then partitioned successively in n-hexane, chloroform and ethyl acetate to obtain the fraction of n-hexane, chloroform, ethyl acetate, and methanol. Antibacterial activity test using agar diffusion method on two types of gram-negative bacteria (E. coli and S. typhi) and two types of gram-positive bacteria (S. aureus and S. pneumonia) has been performed. The inhibition zone obtained on each fraction are the n-hexane fraction of 12.80 mm in the bacterium S. pneumonia, chloroform fractions of 13.80 mm in the bacterium S. pneumoniae, ethyl acetate fraction of 9.80 mm in bacteria    S. typhi, and the methanol fraction at 12.90 on S. pneumonia bacteria. The chloroform fraction has potential as antibacterial caused by the highest of inhibition ability toward S. pneumonia. Keywords: Antibacterial activity, Artocarpus integer (Thunb.) Merr., MoraceaeABSTRAK Artocarpus integer (Thunb.) Merr. (Cempedak) merupakan tanaman famili Moraceae yang banyak dibudidayakan di Luwu, Sulawesi Selatan. Ekstraksi dan uji bioaktivitas antibakteri kayu batang Artocarpus integer (Thunb.) Merr. telah dilakukan. Kayu batang diserut, dikeringkan, dihaluskan, dan dimaserasi dengan metanol hingga diperoleh ekstrak kasar metanol. Ekstrak metanol kemudian dipartisi berturut-turut dalam n-heksan, kloroform, dan etil asetat sehingga diperoleh fraksi n-heksan, kloroform, etil asetat, dan metanol. Uji aktivitas antibakteri dengan metode difusi agar menggunakan 2 bakteri gram negatif (E. coli dan S. typhi) dan 2 gram positif (S. aureus dan S. pneumonia). Zona hambat terbesar yang diperoleh masing-masing fraksi adalah fraksi n-heksan sebesar 12,80 mm pada bakteri S. pneumonia, fraksi kloroform sebesar 13,80 mm pada bakteri S. pneumonia, fraksi etil asetat sebesar 9,80 mm pada bakteri S. typhi, dan fraksi metanol sebesar 12,90 pada bakteri S. pneumonia. Fraksi kloroform berpotensi kuat sebagai antibakteri karena memiliki daya hambat terbesar terhadap S. pneumonia. Kata Kunci: Aktivitas Antibakteri, Artocarpus integer (Thunb.) Merr., Moraceae
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.
FORMULASI SEDIAAN KRIM WAJAH BERBAHAN AKTIF EKSTRA METANOL BIJI KAKAO NON FERMENTASI (Theobroma cacao L) KOMBINASI MADU LEBAH Yumas, Medan
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 (404.6 KB) | DOI: 10.1111/jihp.v11i2.3414

Abstract

Facial cream preparation contains active fotoprotector, antioxidant, and moisturizer derived fromnatural sources. Cocoa beans and honey bee are ones of anti-oxidant and moisturizer natural sourcescontaining polyphenol/phenolic and other flavonoid compounds. Flavonoid contains anti-oxidant agent asfree radical scavenger. The aim of this study was to obtain formula combination of non-fermented cocoabeans methanol extract and honey bee as active agents in effecting face skin moisturizing. Phases of theresearch consists of process of producing non-fermented cocoa beans methanol extract, producing facecream from non-fermented cocoa beans methanol extract and honey bee, and analysis on the characteristicsof the products. The result showed that face cream formulated from 1.56% of non-fermented cocoa beansmethanol extract and 2.34% of honey bee having 73.8% moisturizing effect in 60 minutes exposure doesnot irritate face skin and eyes. It has viscosity value 2.72 x 105 cps, has pH value 5.26 which is suitable withthe range of normal pH for skin (4.5-7.5), does not contain residues of nipasol and nipagin, has scoringaverage 1 – 2.9 by panelists on the attributes (aroma, consistency, texture, stickiness, homogeneoussensation, color, appearance, itchiness, erythema, easiness on cleaning, response on washing), and hastotal bacteria, khamir, and molod 5.0 x 102 which does not meet the requirements for skin moisturizer (SNI16-4339-1996) i.e. 102 colonies/gram.Keywords: non-fermented cocoa beans, honey bees, the active component, facial cream
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.
Grading Warna Daun Tembakau Bawah Naungan menggunakan Jaringan Saraf Tiruan Rintiasti, Aneke; Krisnadi, Ikhwan
Jurnal Industri Hasil Perkebunan Vol 12, No 1 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 1 Juni 2017
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1350.134 KB) | DOI: 10.1111/jihp.v12i1.2847

Abstract

Aneka cerutu, yang hadir di kalangan komunitas elit dan tempat-tempat yang prestisius, bahan bakunya adalah Java Tabak Cerutu, tembakau asal Jawa, khususnya Klaten dan Jember. Beberapa tahun belakangan ini, ketersediaan tenaga kerja semakin sulit dengan biaya yang semakin meroket, sehingga harus mulai mengarah ke mekanisasi. Tujuan Penelitian ini adalah menghasilkan Rancang Bangun Aplikasi Analisa Daun Tembakau, mendapatkan Model Segmentasi untuk pembacaan piksel daun tembakau, menghasilkan Model Klasifikasi yang dapat digunakan untuk Pemisahan daun tembakau, sehingga diharapkan dapat mempermudah proses evaluasi dan klasifikasi warna pada Sortasi I daun Tembakau. Daun Tembakau yang digunakan adalah Daun Tembakau Bawah Naungan (TBN) jenis besuki terdiri dari 5 kelas warna yaitu Biru / Hijau (B), Kuning (K), Kuning Tidak Merata (KV), Merah (M), Merah Tidak Merata (MV). Sebelum dianalisa citra daun difoto menggunakan cabinet yang tidak terpengaruh cahaya luar. Citra daun TBN tersebut kemudian dianalisa menggunakan model RGB, dari model RGB citra daun dianalisa menggunakan karakteristik nilai warna, citra daun TBN yang memenuhi karakteristik menjadi masukan Jaringan Saraf Tiruan Bakcpropagation dengan target 5 kelas warna yang sudah diubah menjadi bentuk biner. Penelitian menghasilkan Model Segmentasi untuk pembacaan piksel daun tembakau TBN menggunakan model RGB, Model Klasifikasi yang dapat digunakan untuk klasifikasi daun TBN menggunakan Neural Network Back Propagation Training RGB dengan nilai error = 8.7%.  Kata Kunci : tembakau besuki, tembakau bawah naungan, pengolahan citra
PENGARUH SUHU DAN LAMA AKTIFASI TERHADAP MUTU ARANG AKTIF DARI KAYU KELAPA. (Effects of Activation Temperature and Duration Time on the Quality of the Active Charcoal of Coconut Wood). Polii, Fahri Ferdinand
Jurnal Industri Hasil Perkebunan Vol 12, No 2 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 2 Desember 2017
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.366 KB) | DOI: 10.1111/jihp.v12i2.1672

Abstract

Active charcoal is charcoal created with the process of activation of animals, plants, minerals or waste containing carbon. Coconut is plantation crop, in which almost all parts of this plant are beneficial;especially the bottom part of old coconut trunks primarily utilized as construction material and the upper part is often simply dumped or made into fuel (firewood). To increase the added value of coconut wood (the tip) that has not been utilized optimally then this part is made into industrial products, namely active charcoal. This research aims to know effects of temperature and time of activation against the quality of the active charcoal of coconut wood raw material. This study used a factorial experiment design with activation temperature treatment each 700oC, 800oC and 900oC Each heating was conducted at three duration times i.e.1 hour, 2 hours and 3 hours. The results showed moisture content 0,19%-4.07%, volatile matter 6.01%-8.75%, ash content 3,87%-5.64%, absorption against iodium he activated charcoal adsorpsitive capacity on iodine (I2)was 544,16 mg/g-665,07mg/g and fixed carbon levels between 84.44%-88.22% and rendemen ranged from 71,69%-78,66%. The results showed that the optimum activation condition to acquire activated charcoal with the best quality was at 800oC for 3 hours durationKey words: active charcoal, coconut wood, carbon, charcoal, activationAbstrak. Arang aktif adalah arang yang dibuat dengan proses aktifasi dari hewan, tumbuh-tumbuhan, limbah ataupun mineral yang mengandung karbon. Tanaman kelapa merupakan tanaman perkebunan yang hampir semua bagian tumbuhan ini bermanfaat, khusus batang kelapa yang telah tua terutama bagian bawah dimanfaatkan sebagai bahan bangunan dan bagian atas sering hanya dibuang atau dijadikan bahan bakar (kayu bakar).Untuk meningkatkan nilai tambah kayu kelapa (bagian ujung) yang belum dimanfaatkan secara optimal, maka bagian ini dibuat menjadi produk industri yakni arang aktif. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu aktifasi terhadap mutu arang aktif dari bahan baku kayu kelapa.Penelitian ini menggunakan desain percobaan factorial dengan perlakuan suhu aktifasi masing-masing 700oC, 800oC dan 900oC dan waktu aktifasi 1 jam, 2 jam dan 3 jam. Hasil penelitian menunjukkan kadar air yakni 0,19%-4,07%, bagian yang hilang pada pemanasan 950oC yaitu 6,01%- 8,75%, kadar abu antara 3,87%-5,64%, daya serap terhadap iodium (I2) adalah 544,16mg/g-665,07mg/g dan kadar karbon aktif murni antara 84,44%-88,22% dan rendemen berkisar antara 71,69%-78,66%. Kondisi optimal arang aktif dari kayu kelapa sebagai absorben (penyerap) yakni perlakuan suhu aktifasi 800oC dan lama aktifasi 3 jam.Kata kunci: arang aktif, kayu kelapa, karbon, arang, aktifasi 

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