cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota adm. jakarta selatan,
Dki jakarta
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
 4   5   6   7   8 
APLIKASI TEPUNG KELAPA DALAM PRODUK ROTI MANIS Jamilah Jamilah; Khaerunnisa Khaerunnisa
Jurnal Industri Hasil Perkebunan Vol 14, No 1 (2019): Jurnal industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.515 KB) | DOI: 10.33104/jihp.v14i1.4240

Abstract

Tepung kelapa adalah daging buah kelapa yang dikeringkan, dihaluskan dan diproses pada kondisi yang higienis untuk bahan pangan. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung kelapa pada pembuatan roti manis yang berkualitas. Perlakuan pada penelitian ini yaitu penambahan tepung kelapa tanpa peras sebanyak 0, 5, 10, 15, dan 20%, dan tepung kelapa sudah peras sebanyak    0, 5, 10, 15, dan 20%. Hasil penelitian ini menunjukkan bahwa roti manis dengan penambahan tepung kelapa tanpa peras mengandung kadar air 21,01-24,39%, lemak 9,29- 17,18%, protein 6,74-9,04%, karbohidrat 34,72-41,75%, serat kasar 0-1,02%, sedangkan roti manis dengan penambahan tepung kelapa sudah peras mengandung kadar air 21,35-24,39%, lemak 9,29-14,22%, protein 6,84-9,04%, karbohidrat 35,18-43,26%, serat kasar 0-1,11%, telah memenuhi persyaratan roti manis sesuai SNI 01-3840-1995. Hasil uji organoleptik dari kriteria warna, bau, rasa,tekstur, dan kenampakan menunjukkan bahwa perlakuan 5% dan 10% penambahan tepung kelapatanpa peras maupun sudah peras lebih disukai panelis sehingga direkomendasikan untuk kegiatan produksi pembuatan roti manis kelapa.Kata kunci: roti manis, serat kasar, tepung kelapa, uji organoleptik
FORMULASI SEDIAAN KRIM WAJAH BERBAHAN AKTIF EKSTRA METANOL BIJI KAKAO NON FERMENTASI (Theobroma cacao L) KOMBINASI MADU LEBAH Medan Yumas
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: 10.33104/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
Aplikasi Teknologi Radiasi Panas Pada Pengolahan Sawit Terpadu. (APPLICATION OF HEAT RADIATION TECHNOLOGY IN THE INTEGRATED PALM OIL PROCESSING) Amos Lukas; Suharto Ngdiwaluyo; Ishenny Mohd Noor; Natsir La Teng
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 (374.781 KB) | DOI: 10.33104/jihp.v12i2.3449

Abstract

 This article review application of heat radiation technology in the integtated palm oil processing, which has been developed by Ishenny and Noor (2015,Ishenny) . This technology named as Palm Oil Mill Heat Radiation Technology uses direct heat radiation (with palm fruit buch waste as the fuel), instead of heat from steam boilers, as in the conventional technology. Temperature and pressure of the cooking chamber are designed at 150° C and 1 atm. Compared to the conventional technology, this new technology is more profitable because it could process all parts of the palm fruits to produce red oil, fatty oil, kernel oil (three with higher qualities), biochar, liquid smoke, and cake, releases relatively no waste, and could operate even at a low capacity. In addition, this new technology could be implemented to modify the conventional technology used at present in the palm oil plants. Estimated investment required for processing 45 ton per hour of palm fruits is IDR 300 billions. Net profit a year is estimated IDR 230 billions with ROI of 1.94 year.Keywords : Innovation of palm oil factory, palm oil, red oil, kernel oil, fatty oil, 7 MW electricity, liquid smoke, kernel cake and biocharAbstrak. Artikel ini mengulas aplikasi teknologi radiasi panas pada pengolahan sawit terpadu yang telah dikembangkan oleh Ishenny dan Noor  (2015, Ishenny).  Teknologi ini yang dinamai Palm Oil Mill Heat Radiation Technology menggunakan panas radiasi langsung (dengan bahan bakar limbah tandan buah kosong), tidak seperti pada teknologi konvensional yang menggunakan panas dari ketel uap. Suhu dan tekanan pada panci masak dirancang sebesar 150° C dan 1 atm. Dibandingkan dengan teknologi minyak sawit konvensional, teknologi baru ini lebih menguntungkan, karena dapat memproduksi minyak merah, minyak lemak,  kernel oil (ketiganya dengan mutu yang lebih tinggi), biochar, asap cair, dan bungkil, relatif tanpa limbah, dan dapat beroperasi pada kapasitas yang kecil. Disamping itu, teknologi ini dapat diaplikasikan untuk memodifikasi teknologi konvensional yang saat ini digunakan oleh pabrik minyak sawit. Estimasi investasi yang diperlukan untuk mengolah 45 ton per jam buah sawit segar adalah Rp. 300 milyar, dengan estimasi keuntungan Rp. 230 milyar per tahun dan ROI 1,94 tahun.Kata Kunci : Inovasi pabrik kelapa sawit, minyak sawit, minyak merah, minyak inti, minyak lemak, li strik 7 MW, asap cair,   kernel dan bokar 
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 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). Fahri Ferdinand Polii
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: 10.33104/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 
KARAKTERISTIK MUTU BIJI KAKAO (Theobroma cacao L) DENGAN PERLAKUAN WAKTU FERMENTASI BERDASAR SNI 2323-2008. (Quality Characteristics Of CocoaBeans (Theobroma cacao L) WithTime FermentationTreatment Based on ISO 2323-2008) Melia Ariyanti
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 (366.108 KB) | DOI: 10.33104/jihp.v12i1.2757

Abstract

The aim of this research was to determine the quality of 5 and 6 days fermented cocoa beans in Belopa, LuwuDistrict, South Sulawesi by ISO 2323-2008. Raw materials used in the study was the cocoa beans from farmers in Batu Titik Village Batu Lappa subdistrict,Belopa, Luwu Districts. Cocoa beans fermented for 5 and 6 days dried in the sun, then analyzed in the laboratory testing BBIHP Makassar. Test parameters based on the quality requirements of ISO 2323-2008 cocoa beans include general conditions and special requirements. The results showedthat the cocoa bean fermentation for 5 and 6 days measuring 94 and 95 seeds per 100 grams, including class A. Based on the general requirements ISO 2323-2008, fermented cocoa beans 5 and 6 days not yet meet the quality requirements for water content, while the special requirements seeds not meet the quality requirements for the levels of impurities. Based on the special requirements, fermented cocoa beans 5 and 6 days of research result fromLuwu Districts including quality III. Keywords: cacao beans, fermentation, quality, ISO 2323-2008.ABSTRAK. Penelitian ini bertujuan untuk mengetahui mutu biji kakao yang difermentasi 5 dan 6 hari di Belopa, Kab. Luwu Sulawesi Selatan berdasarkan SNI 2323-2008. Bahan baku yang digunakan dalam penelitian adalah biji kakao dari petani di Dusun Batu Titik Desa Batu Lappa, Belopa Kab. Luwu. Biji kakao yang telah difermentasi selama 5 dan 6 hari kemudian dikeringkan dengan dijemur di bawah sinar matahari, selanjutnya dianalisa di Laboratorium Pengujian BBIHP Makassar. Parameter uji berdasarkan syarat mutu biji kakao SNI 2323-2008 meliputi syarat umum dan syarat khusus. Hasil penelitian menunjukkan bahwa biji kakao fermentasi 5 dan 6 hari berukuran 94 dan 95 biji per 100 gram, termasuk golongan A. Berdasarkan syarat umum SNI 2323-2008, biji kakao fermentasi 5 dan 6 hari belum memenuhi syarat mutu untuk kadar air, sedangkan syarat khusus biji belum memenuhi syarat mutu untuk kadar kotoran. Berdasar syarat khusus, biji kakao fermentasi 5 dan 6 hari hasil penelitian dari Kab. Luwu termasuk mutu III. Kata kunci: biji kakao,fermentasi, mutu, SNI 2323-2008.
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
FORMULASI DAN PENINGKATAN MUTU MASKER WAJAH DARI BIJI KAKAO NON FERMENTASI DENGAN PENAMBAHAN RUMPUT LAUT Wahyuni Wahyuni; Alfrida Lullung; Dyah Wuri Asriati
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 (439.099 KB) | DOI: 10.33104/jihp.v11i2.3415

Abstract

A research on formulation and quality improvement of non fermented cocoa bean face maskswith seaweed addition has been done. The purpase of this study was to improve the quality of nonfermented of cocoa bean face mask with seaweed addition to obtaine the most optimal stability. Bykeeping all other ingredients composition constant, the seaweed addition was varied (15, 20, 25) grams,and propylene glycol (10, 7.5, 5) grams refers to a preliminary study of 2.5 grams cocoa paste used for250 grams creams receipe. The results showed that non fermented cocoa beans can be processed asraw materials for the skin care health products (face mask cream). Face mask cream stability test of allformulas with concentrations of 15 g of seaweed, 10 propylene glycol showed a better quality compliedwith cosmetics qualification as face mask cream compared with other compositions on centrifuges test,homogeneity, freeze thaw,physical stability, pH (7.77) and test viscosity (1.35) x103cp. In vitro toxicity testof seaweed face mask cream did not cause irritation effects on the skin.Keywords: Face mask cream, cocoa paste, seaweed, stability, skin irritation
PEMANFAATAN LIMBAH CAIR INDUSTRI RUMPUT LAUT SEBAGAI PUPUK ORGANIK CAIR UNTUK TANAMAN PERTANIAN. (Utilization of Liquid Waste from Seaweed Industry as Organic Liquid Fertilizer for Crops) Justus Elisa Loppies; Medan Yumas
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 (436.393 KB) | DOI: 10.33104/jihp.v12i2.3453

Abstract

Utilization of liquid waste from seaweed processing industry to produce organic liquid fertilizer for crops was studied. The liquid waste was taken for both before and after filtration to the waste outlet. Fertilizer was formulated in 60 %, 70 % and 80 % liquid waste and the rest portion as the mixture of banana hump, water hyacinth and seaweed thallus. Fermentation took place unaerobically for 15 days using EM4  microorganisms. Composition of 60 % liquid waste taken before the filtration to the outlet and 40 % of the mixture in the formula showed a fertilizer with the higest auxin, gibberelins cytokinin and ethylen contents of 131.210; 149.550; 183.378 and 18.01 ppm, respectively. In this composition obtained the highest value for phosphate soluble bacteria and Nitrogen fixing bacteria were 7,5 x 104 CFU/ml and 160.000 APM/ml. In fact, in an application test for chili, this formula resulted in the highest growing effects for the crop, in terms of crop height and length, width and number of leaves, compared to other formulas. Moreover, fertilizers formulated from the 70 % and 80 % liquid waste taken before the filtration to the outlet had higher K2O compound, compared to other formulas, while N, Mg, and Ca were found higher in the fertilizer, formulated from the liquid waste taken after the filtration to the outlet.Keywords:     liquid waste, seaweed, fertilizer, crops, fermentation, plant growth regulator (PGR). ABSTRAK. Pemanfaatan limbah cair industri pengolahan rumput laut untuk memproduksi pupuk cair organik untuk tanaman pertanian telah diteliti. Limbah cair diambil masing- masing dari sebelum dan sesudah penyaringan ke outlet limbah. Pupuk diformulasi dari 60 %, 70 % dan 80 % limbah cair ditambah sisanya berupa campuran bonggol pisang, enceng gondok, dan thallus hasil sortiran rumput laut. Fermentasi berlangsung secara anaerob selama 15 hari dengan menggunakan mikroorganisme EM4. Komposisi 60 % limbah cair yang diambil sebelum outlet penyaringan dan 40 % campuran bahan- bahan lainnya tersebut, pada formula pupuk menghasilkan kandungan zat pengatur tumbuh auksin, giberelin, sitokinin dan etilen tertinggi dengan kadar masing-masing 131,210; 149,550; 183,378 dan 18,01 ppm. Pada komposisi ini juga diperoleh nilai tertinggi untuk mikroba pelarut fosfat dan mikroba menambat nitrogen adalah 7,5 x 104 CFU/ml dan 160.000 APM/ml. Pada kenyataannya, uji aplikasi formula ini pada tanaman cabe menghasilkan efek pertumbuhan tanaman tertinggi, dalam hal tinggi tanaman dan panjang, lebar dan jumlah daun, dibandingkan dengan formula lainnya. Selanjutnya, pupuk yang diformulasi dari 70 % dan 80  % limbah cair yang diambil sebelum outlet penyaringan memiliki kandungan senyawa K2O lebih tinggi dibanding dengan yang lainnya, sedangkan unsur-unsur N, Mg dan Ca ditemukan pada pupuk yang diformulasi dari limbah cair yang diambil sesudah outlet penyaringan. Kata Kunci:      limbah cair, rumput laut, pupuk, tanaman pertanian, fermentasi, zat pengatur tumbuh (ZPT)
FORMULASI MINUMAN INSTAN COKELAT SEBAGAI MINUMAN IMUNOMODULATOR. (Formulation of Instant Chocolate Drinks as Immunomodulator Drinks) Rosniati Kasim; Muh Ruslan Yunus; Kalsum Kalsum
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 (503.767 KB) | DOI: 10.33104/jihp.v12i1.2826

Abstract

Instant chocolate drinks,  as  immunomodulator  drinks,  were  developed from the instant chocolate - ginger drink of Rosniati, as a functional drink (2011). Drinks were  formulated from  55 % sucrose, 30 %  cocoa  powder (processed from non – fermented and non roasted cocoa beans), and 15 % non – dairy creamer, in (w/w), as A formula, and the other from 55 % sucrose, 30 % cocoa  powder (processd from non – fermented and non – roasted cocoa beans), and 15 % instant soy powder, in (w/w), as B formula. Preparation of drinks also used co-crystallization technique. Of the two formulas, the B formula (combination of cocoa powder and instant soy powder), in the in-vivo tests, showed better in immunomodulation effects. Indeed, at a dose of 39 (mg/kg of mice weight), the B formula had non specific immune response with phagocytic index of 2.042 (strong), primary antibody titer of 1 : 384 and secondary antibody titer of 1 : 768, as humoral immune response, and IFN- γ of 1,436,360.14 (pmol) and IL-2 of 941.30 (pmol), as cellular immune response, all above the control drink values.Key words: instant chocolate drink, immunomodulator, non-fermented, non-roasted cocoa beans, instant soy powder .Abstrak. Minuman instan cokelat sebagai minuman imunomodulator, dikembangkan dari minuman cokelat-jahe instan dari Rosniati, sebagai minuman fungsional (2011). Minuman imunomodulator diformulasi dari bubuk kakao 30% (diolah dari biji kakao tanpa fermentasi dan tanpa sangrai), gula sukrosa 55%, dan non-dairy creamer 15% (b/b), sebagai formula A, dan dari bubuk kakao 30% (diolah dari biji kakao tanpa fermentasi dan tanpa sangrai, gula sukrosa 55%, dan bubuk kedelai instan15% (b/b), sebagai formula B. Penyiapan produk minuman ini juga menggunakan teknik ko- kristalisasi. Dari kedua formula minuman imunomodukator, formula B (kombinasi bubuk kakao dengan bubuk instan kedelai) memberikan efek imunomodulasi yang lebih tinggi. Bahkan pada pemberian dosis 39 (mg/kg berat mencit), secara in vivo, menghasilkan respon imun non spesifik dengan indeks fagositik 2,042 (kuat), titer antibodi primer 1:384 dan titer antibodi sekunder 1:768, sebagai respon imun humoral, dan IFN-γ sebesar.436.60,14 (pmol) dan IL-2 sebesar 941,30 (pmol), sebagai respon imun selular, yang semuanya berada diatas nilai kontrol.Kata kunci: minuman cokelat instan, imunomodulator, biji kakao tanpa fermentasi dan tanpa sangrai, bubuk kedelai instan.

Page 6 of 15 | Total Record : 141

 4   5   6   7   8 

Filter by Year

2016 2023


Reset
Filter By Issues
All Issue Vol 18, No 1 (2023): Jurnal Industri Hasil Perkebunan Vol 17, No 2 (2022): Jurnal Industri Hasil Perkebunan Vol 17, No 1 (2022): Jurnal Industri hasil Perkebunan Vol 16, No 2 (2021): Jurnal Industri Hasil Perkebunan Vol 16, No 1 (2021): Jurnal Industri Hasil Perkebunan Vol 15, No 2 (2020): Jurnal Industri Hasil Perkebunan Vol 15, No 1 (2020): Jurnal Industri Hasil Perkebunan Vol 14, No 2 (2019): Jurnal industri Hasil Perkebunan Vol 14, No 1 (2019): Jurnal industri Hasil Perkebunan Vol 13, No 2 (2018): Jurnal Industri Hasil Perkebunan Vol 13, No 1 (2018): Jurnal Industri Hasil Perkebunan Vol 12, No 2 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 2 Desember 2017 Vol 12, No 2 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 2 Desember 2017 Vol 12, No 1 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 1 Juni 2017 Vol 12, No 1 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 1 Juni 2017 Vol 11, No 2 (2016) Vol 11, No 2 (2016) Vol 11, No 1 (2016) Vol 11, No 1 (2016) More Issue