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Warta IHP (Warta Industri Hasil Pertanian)
Published by Politeknik AKA Bogor
ISSN : 02151243     EISSN : 26544075     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering
Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural industry technology, chemistry and essential oils, agricultural products processing machinery, food microbiology, renewable energy, chemical analysis, and food engineering.
Arjuna Subject : -
Articles 12 Documents
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Search results for , issue "Vol 37, No 2 (2020)" : 12 Documents clear
Pengaruh Curing dan Coating pada Mutu Ubi Jalar Cilembu Selama Masa Penyimpanan Nisa, Khaerun; Purwanto, Yohannes Aris; Darmawati, Emmy; Iriani, Evi Savitri
Warta Industri Hasil Pertanian Vol 37, No 2 (2020)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v37i2.6219

Abstract

ABSTRAK: Ubi jalar cilembu merupakan ubi jalar varietas unggul yang banyak diminati dan diekspor, namun dibutuhkan proses panjang serta waktu yang lama dalam proses ekspor. Misalnya diperlukan waktu 12-13 hari untuk ekspor ke Singapura dengan moda transportasi laut. Sehingga diperlukan penanganan pascapanen yang tepat utuk menjaga mutu ubi selama proses ekspor. Oleh karena itu, tujuan penelitian ini yaitu untuk mengetahui kondisi lingkungan curing dan konsentrasi emulsi coating lilin lebah terbaik untuk menjaga mutu ubi jalar cilembu selama masa penyimpanan. Penelitian ini dilakukan selama 7 hari untuk perlakuan curing dan coating. Curing dilakukan pada 3 kondisi lingkungan yang berbeda, yaitu suhu 30 oC dengan RH 90%, suhu 23 oC dengan RH 50%, dan suhu ruang. Sedangkan coating dilakukan dengan cara mencelupkannya pada 3 konsentrasi emulsi lilin lebah yang berbeda, yaitu konsentrasi 12%, konsentrasi 8%, dan konsentrasi 3%, lalu disimpan pada suhu ruang selama 7 hari. Hasil pengujian menunjukkan bahwa kondisi curing dan emulsi coating lilin lebah terbaik dalam menekan kerusakan fisik >25% dan pertunasan ubi cilembu selama penyimpanan yaitu pada suhu 30 oC dengan RH 90% dan coating lilin lebah 8%.Kata kunci: curing, coating, mutu, penyimpanan, ubi jalar cilembuABSTRACT: Sweet potato cultivar (cv.) Cilembu is the the superior quality of sweet potato, which is high demand and exported, but it takes a long process and long time for export. For example need 12-13 days for export to Singapore using sea transportation. So, proper postharvest handling is needed to maintain the quality of sweet potato during the export process. Therefore, the purpose of this study is determining the best condition of curing and the best concentration of beeswax emulsion for sweet potato cv. Cilembu during storage period. This research was conducted for seven days. Curing was carried out in three different environmental conditions, they were temperature and RH, respectively, i.e.  30 oC, RH 90%; 23 oC, RH 50%; and room temperature. The coating were carried out by dipping in three different consentrations of beeswax emulsion, they were 12%, 8%, and 3%. The samples were then stored at room temperature for 7 days. The result showed that the best curing and coating emulsion of beeswax in reduce the level of physical damage >25% and the sprouting of sweet potato cv. Cilembu during storage were curing at 30 oC with 90% RH and coating with beeswax emulsion of 8%.Keywords:  curing, coating, quality, storage, cilembu sweet potato
Evaluasi Karakteristik Antibakteri Ekstrak Heksan Kulit Batang Drimys piperita Hook f. terhadap Pertumbuhan Bakteri Patogenik dalam Medium Padat Cepeda, Gino Nemesio; Lisangan, Meike Meilan; Silamba, Isak; Nilawati, Nitia; Syartika, Eka
Warta Industri Hasil Pertanian Vol 37, No 2 (2020)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v37i2.5600

Abstract

ABSTRAK: Drimys piperita Hook f. adalah salah satu jenis tumbuhan aromatik yang dikelompokkan dalam keluarga Winteraceae. Tumbuhan ini merupakan tumbuhan obat tradisional Suku Sougb yang bermukim di Pengunungan Arfak Papua Barat untuk pengobatan malaria dan peningkatan vitalitas tubuh. Penelitiaan ini bertujuan untuk mengetahui kemampuan antibakteri ekstrak heksan kulit batang akway dan stabilitas antibakterinya terhadap pengaruh tingkat keasaman (pH), pemanasan dan konsentrasi natrium klorida secara in vitro serta potensinya sebagai pengawet pangan. Ekstraksi komponen antibakteri dilakukan menggunakan metode perendaman (maserasi) dalam pelarut heksan (maserasi) selama 72 jam. Pengujian aktivitas antibakteri dilakukan menggunakan metode agar well diffusion pada empat bakteri uji, yaitu Escherichia coli,  Pseudomonas aeruginosa, Bacillus cereus dan Staphylococcus aureus. Hasil riset memperlihatkan bahwa ekstrak heksan kulit batang akway bersifat menghambat pertumbuhan S. aureus, E. coli, dan B. cereus dengan konsentrasi terendah 0,35-0,89%. Esktrak tahan terhadap pemanasan 100°C  dalam waktu 25 menit dan konsentrasi natrium klorida ≤ 5%. Perlakuan pH 4 dan pH 8,5 dapat meningkatkan aktivitas antibakteri ekstrak. Ekstrak berpotensi sebagai pengawet pangan yang diproses dengan pemanasan dan pengasaman.Kata kunci: antibakteri, ekstrak heksan, kulit batang Drimys piperitaABSTRACT: Drimys piperita Hook f.  is an aromatic plant that was included in family of Winteraceae. This plant is a traditional medical plant of Sougb tribe who leaved in Arfak Mountains, West Papua for healing malaria and  enhancing  vitality.  The aims of the study  were to evaluate in vitro antibacterial capacities of its barks hexane extracts and antibacterial stability of extracts on different  pH, heating and natrium chloride concentrations also its potency as food preservative. Hexane extraction of  barks powder was performed using Soaking method (maceration) for 72 hours. Antibacterial activity assays of extracts were done using method of agar well diffusion on four tested bacteria including Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus and Staphylococcus aureus. The result indicated that hexane extracts inhibited growth of S. aureus, E. coli, and B. cereus at minimum concentration of 0.35-0.89%. Extract was resisten on heating temperature of 100°C for 25 minutes and natrium chloride concentration up to 5%. The Treatment of pH 4 and pH 8.5 increased antibacterial activity of extracts. The extract has potency used as  preservative agent for  food produced  by heating and acidifying process.Keywords:  antibacterial, hexane extracts, Drimys piperita barks

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