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Jurnal Industri Hasil Perkebunan

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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

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Articles 141 Documents

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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

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

PENGARUH FORMULASI DAN ASAL BIJI KAKAO FERMENTASI TERHADAP MUTU DAN CITARASA DARK CHOCOLATE. (Effect of Formulation and Fermented Cocoa Beans Origin to Dark chocolate’s Quality and Flavour) Sitti Ramlah; Medan Yumas
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

Research on the effect of formulation and fermented cocoa beans origin to dark chocolate’s quality and flavour has been done. This research aims to know how is the effect of formulation and fermented coco beans origin to the quality and flavours of resulted dark chocolate. This research used 2 (two) treatment . First treatment was origin of coco beans used on the research (A), in which : South Sulawesi (A1), West Sulawesi (A2), Central Sulawesi (A3), second treatment was formula quality of dark chocolate to be produced (B), in which medium quality (B1) and high quality formula (B2). Testing parameter used were water moisture, fat content, sucrose content, FFA, fatty acid, amino acid, polyphenol, flavour, TPC and melting point. Research result can be concluded that formulation and origin of fermented cocoa beans affecting quality and flavourof resulted dark chocolate in tenns of melting point, amino acids content, fatty acids, polyphenol content, and flavour score. Dark chocolate produced Central Sulawesi both for medium quality and high quality had higher polyphenol content compare to those from both South and West Sulawesi.Keywords : Cocoa beans, fermentation, dark chocolate, medium quality, high quality, flavour.ABSTRAK Penelitian Pengaruh Formulasi Dan Asal Biji Kakao Fermentasi Terhadap Mutu Dan Citarasa Dark Chocolate telah dilakukan. Penelitian ini bertujuan untuk mengetahui sejauh mana pengaruh formulasi da asal biji kakao fermentasi terhadap mutu dan citarasa dark chocolate yang dihasilkan. Pada penelitian pembuatan Dark Chocolate menggunakan 2 (dua) perlakuan . Perlakuan pertama yaitu Asal Daerah (provinsi) biji kakao yang digunakan (A) yaitu ; Sulawesi Selatan (A1), Sulawesi Barat (A2), Sulawesi Tengah (A3), dan perlakuan ke dua adalah formula/kualitas Dark Chocolate yang akan di buat (B), yaitu Formula Kualitas sedang (B1), dan Formula Kualitas Tinggi (B2). Parameter uji yang digunakan adalah kadar air, kadar lemak, kadar gula, FFA, asam lemak, asam amino, polifenol, citarasa, ALT dan titik leleh. Dari hasil penelitian dapat disimpulkan bahwa formulasi dan asal biji kakao fermentasi mempengaruhi mutu dan citarasa dark chocolate yang dihasilkan terutama dari segi titik leleh, kadar asam amino, asam lemak, kadar polifenol dan nilai citarasa. Dark chocolate yang dihasilkan dari kakao asal Sulawesi tengah baik kualitas sedang maupun kualitas tinggi memiliki kandungan polifenol tertinggi dibanding dark chocolate dari Sulawesi Selatan dan Sulawesi Barat.Kata Kunci : Biji kakao, fermentasi, dark chocolate, kualitas sedang, kualitas tinggi, mutu, citarasa.

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

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

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

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

KARAKTERISTIK MUTU DAN EFEK PENAMBAHAN POLIFENOL PADA HAND BODY LOTION BERBASIS LEMAK KAKAO TERHADAP KULIT. (Characteristics of Quality and Effect of Polyphenol Addition to Cocoa Butter Based Hand Body Lotion to Skin) Sitti Ramlah
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

Research on Characteristics of Quality and Effects of Polyphenol Addition to Cocoa Butter Based Hand Body Lotion to Skin has been done. This research aims to identify characteristics of quality and effects of polyphenol addition to cocoa butter based hand body lotion to skin. Materials used in this research were cocoa butter, polyphenols from cocoa beans, olive oil, stearic acid, glycerin, and Novemer as emulsifier. Test parameter applied to this research were emulsion test/viscosity, organoleptic, moisture content, pH, heavy metal content, nipasol, nipagin, microbiology test (TPC, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans.), effect test (moisture, smoothness and anti UV B). Research result showed that hand body lotion from cocoa butter and cocoa beans polyphenols have quality characteristics as follow: moisture content 85.56 %; pH 5,57, Total Plate Count< 10 1Cfu/g, Staphylococcus aureus < 10 1Cfu/g, Pseudomonas aeruginosa< 10 1Cfu/g,Candida albicans < 10 1Cfu/g, viscosity 55 dpas; have lotion properties and were able to improve skin moisture, sebum and smoothness. In addition, this hand and body lotion were potentially protect skin damage which followed aging process due to UV B exposure and also maintain skin elasticity.Keywords : quality characteristic, effects, hand body lotion, cocoa butter, poliphenols, skinABSTRAK. Penelitian ”Karakteristik Mutu dan Efek Penambahan Polifenol pada Hand Body Lotion Berbasis Lemak Kakao Terhadap Kulit” telah dilakukan. Tujuan penelitian ini adalah untuk mengetahui karakteristik mutu dan efek penambahan polifenol pada hand body lotion dari lemak kakao terhadap kulit. Bahan baku yang digunakan pada penelitian ini adalah lemak kakao, polifenol dari biji kakao, minyak zaitun, asam stearat,gliserin, dengan pengemulsiNovemer. Parameter uji yang digunakan pada penelitian ini adalah: uji emulsi/viskositas, uji organoleptik, kadar air, pH, logam berat, kadar nipasol, kadar nipagin, uji mikrobiologi (ALT,Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans.),uji efek (kelembaban, kehalusan dan anti UV B).Dari hasil penelitian diketahui bahwa hand body lotion dari lemak dan polifenol dari biji kakao mempunyai karakteristik mutu mengandung kadar air 85,56 %, pH 5,57, Angka Lempeng Total < 10 1Cfu/g, Staphylococcus aureus < 10 1Cfu/g, Pseudomonas aeruginosa< 10 1Cfu/g, Candida albicans < 10 1Cfu/g, viskositas 55 dpas,memiliki sifat lotion serta dapat memperbaiki kelembaban, kadar minyak serta kehalusan kulit, juga memiliki potensi melindungi kerusakan kulit yang menyertai proses penuaan akibat paparan sinar UVB serta dapat mempertahankan elastisitas dari kulit. Kata kunci: karakteristik mutu, efek, hand body lotion, lemak kakao, polifenol, kulit

PEMBUATAN ARANG CANGKANG KELAPA SAWIT DENGAN PROSES TOREFAKSI. (Preparation of Palm Kernel Shell Charcoal Using Torrefaction Method) Zainal Abidin Nasution; Harry Limbong
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

Palm kernel shells are biomass resulted from photosynthesis of chlorophyls, working as solar cells that absorb sunlight energy, then converting carbon dioxide with water into a material containing carbon, hydrogen and oxygen. The material is in solid form and can be converted into coconut shell charcoal. In the implementation of this research, coconut shell charcoal is made by coconut shell torrefaction process. From the process of coconut shell torrefaction, the average auction yield is 38.20% (the last temperature of the torrefaction process is 3480C, when the oil palm shells no longer smoke and the residence time is 105 minutes). Observation on the temperature and the residence time of coconut shell restriction on the smoke condition of the resulted palm oil charcoal shaping that occurs, as an indicator, it is known that the palm oil charcoal shaping process follows the typical graph of biomass stages with torrefaction process shown in Figure 1 as followed: heating stage, drying stage, post-drying stage, torrefaction stage and cooling stage.Keywords: palm kernel shells, torrefaction, palm kernel shells charcoalABSTRAK. Cangkang kelapa sawit merupakan biomassa yang terbentuk dari hasil fotosintetis butir-butir hijau daun, bekerja sebagai sel surya yang menyerap energi sinar matahari, kemudian mengkonversi karbon dioksida dengan air menjadi suatu material yang mengandung karbon, hidrogen dan oksigen. Material tersebut dalam bentuk padatan dan apabila dikonversi dapat menjadi arang cangkang kelapa sawit. Pada pelaksanaan penelitian ini, arang cangkang kelapa sawit dibuat dengan proses torefaksi cangkang kelapa sawit. Dari proses torefaksi cangkang kelapa sawit diperoleh rendemen pengarangan rata-rata adalah 38,20% (suhu terakhir proses torefaksi adalah 3480C, pada saat cangkang kelapa sawit tidak lagi mengeluarkan asap dan waktu tinggal pengarangan adalah 105 menit). Dari hasil pengamatan temperatur dan waktu tinggal pengarangan cangkang kelapa sawit terhadap kondisi asap proses pengarangan cangkang sawit yang terjadi, sebagai indikator, diketahui bahwa proses pembentukan arang cangkang kelapa sawit mengikuti Grafik Tipikal Tahapan Pengarangan Biomassa Dengan Proses Torefaksi yang tertera pada Gambar 1, yaitu tahapan heating, tahapan drying, tahapan post drying, tahapan torrefaction dan tahapan cooling.Kata kunci: cangkang kelapa sawit, torefaksi, arang cangkang kelapa sawit,

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

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

PEMANFAATAN LIMBAH KULIT ARI BIJI KAKAO (Theobroma cacao L) SEBAGAI SUMBER ANTIBAKTERI Streptococcus mutans. (Utilization of Cocoa Beans Epidermis Waste (Theobroma cacao L) as Antibacterial Streptococcus mutans). 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

Epidermis of cocoa beans contain active compounds that are similar to the active compound in the cocoa pod husk. Epidermis of cocoa beans are suspected to contain active compounds such as polyphenols, flavonoids, terpenoids/steroids, condensed or polymerized tannins such as catechins and anthocyanins. The bioactive compounds were known to have antibacterial properties on Streptococcus mutans types. The aim of this research were to produce natural active compounds from cocoa bean husk, which have antibacterial activity against Streptococcus mutans. Stages of the study consisted of powdering process of epidermis cocoa beans, extracting fat from epidermis cocoa beans powder, extracting of the antibacterial active compound, solvent evaporation of active compounds extracts from powdered cocoa beans husk, and testing of active compounds produced by Streptococcus mutans. Results showed that the minimum inhibitory concentration (MIC) of the cocoa bean husk extract againsts Streptococcus mutans on a half-day incubation period was 0.25% with an inhibitory diameter of 7.550 mm. While, a two- days incubation period was 0.25% with an inhibitory diameter of 9,900 mm and was bacteriostatic.Keywords: cocoa beans husk, maceration extraction, methanol, antibacterial, active components, Streptococcus mutans ABSTRAK. Kulit ari biji kakao mengandung senyawa aktif yang tidak berbeda jauh dengan kandungan senyawa aktif yang terdapat pada kulit buah kakao dan biji kakao itu sendiri. Kulit ari biji kakao diduga mengandung senyawa aktif polifenol, flavonoid, terpenoid/steroid, tanin terkondensasi atau terpolimerisasi seperti katekin dan antosianin. Senyawa-senyawa bioaktif tersebut diketahui memiliki sifat antibakteri jenis Streptococcus mutans.Tujuan penelitian ini adalah pemanfaatan kulit ari biji kakao sebagai sumber senyawa aktif yang memiliki aktivitas antibakteri terhadap bakteri Streptococcus mutans. Tahapan penelitian terdiri dari proses pembuatan bubuk kulit ari biji kakao, proses ekstraksi lemak dari bubuk kulit ari biji kakao, proses ekstraksi senyawa aktif antibakteri dari bubuk kulit ari biji kakao, proses penguapan pelarut ekstrak senyawa aktif dari bubuk kulit ari biji kakao, dan proses pengujian senyawa aktif yang dihasilkan terhadap Streptococcus mutans. Hasil penelitian menunjukkan bahwa ekstrak limbah kulit ari biji kakao berpotensi sebagai senyawa aktif antibakteri terhadap Streptococcus mutans. Konsentrasi hambat minimum (KHM) ekstrak kulit ari biji kakao terhadap bakteri Streptococcus mutans pada masa inkubasi satu setengah hari adalah 0,25% dengan diameter hambatan sebesar 7,550 mm dan masa inkubasi dua hari adalah 0,25% dengan diameter hambatan sebesar 9,900 mm dan bersifat bakteriostatik. Kata kunci : kulit ari biji kakao, ekstraksi maserasi, metanol, antibakteri, komponen aktif, Streptococcus mutans

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

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 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

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

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