Karakteristik Kimia dan Mikrobiologis Asam Drien (Durian Fermentasi dari Aceh) pada Berbagai Metode Pembuatan

Telah dilakukan penelitian untuk mengkaji karakteristik kimia dan mikrobiologis asam drien(tempoyak asal Aceh) dengan mengikuti beberapa metode pembuatan asam drien yang ada di Aceh. Penelitian ini menggunakan RAL nonfaktorial yang terdiri atas 4 perlakuan, yaitu: fermentasi durian biasa tanpa penambahan bahan lain (A), fermentasi durian menggunakan kunyit (B), fermentasi durian menggunakan garam (C), fermentasi durian menggunakan garam dan kunyit (D). Parameter yang dianalisis meliputi sifat kimia (kadar air, pH, total asam laktat, total gula) dan analisis mikrobiologis (total bakteri asam laktat dan khamir). Hasil penelitian menunjukkan bahwa metode pembuatan asam drien berpengaruh sangat nyata terhadap kadar air, total pH, total asam laktat, total gula dan total bakteri asam laktat, namun berpengaruh tidak nyata terhadap total khamir. Terdapat kecenderungan bahwa pada perlakuan tanpa penambahan garam dihasilkan kadar air, total asam laktat dan total bakteri asam laktat lebih tinggi. Rata-rata karakteristik kimia dan mikrobiologis asam drien adalah sebagai berikut: kadar air 66.49%, pH 4.1, total asam 2.30%, total padatan terlarut 30.50%, total bakteri asam laktat 99×1010 CFU/g dan total khamir 18×10 6CFU/g

Exploration of Pulp and Husk of Gayo Arabica Coffee as Raw Material of Pectin – SWOT, Risk and Chemical Component Analysis

Advances in waste management offer huge possibilities for economic and social utilization of residues from coffee production such as the pulp and husk. Coffee pulp are obtained during coffee production around 20-45% of raw material either it processed wet or dry. In Gayo Highland areas, as a centre of Arabica production in Indonesia, coffee production known as semi-drying process where numbers of coffee residues arise up to 40% of total coffee berries. For local farmers pulp and husks often be decompose by burning, whether several alternatives have been attempted individually, either used as fertilizer, livestock feed and compost. However the applications above cover only small number of robust coffee residues. Therefore studies have been conducted to explore possibility to extract pectin from coffee pulp. Implementation of SWOT analysis and Risk Analysis by FMEA gain to enhance the information of strength, weakness, opportunity and threats of extraction pectin from coffee pulp/husks demonstrated that this attempt have higher possibility to be more efficient than others trial for both economically and ecologically. Furthermore, moisture contents, ash and crude fiber are examined from fresh pulp/husk which are stored in room temperatures for 16 days, 24 days and 30 days. The data demonstrated that length of storage up to 30 days has impact on increasing ash (up to 12.66% from 1.38%) and solid fiber contents (up to 28.24% from 2.70%) whilst moisture are decreased (down to 15.51% from 86.08%) which emphasizes that delaying production or prolonging the storage of coffee residues might not have any impact on product qualit

ANALISIS MUTU KIMIA CASCARA YANG DIPEROLEH DARI KOMBINASI WAKTU DAN SUHU PENGERINGAN SERTA PENGECILAN UKURAN YANG BERBEDA

Telah dilakukan penelitian untuk menganalisis mutu kimia seduhan cascara yang diperoleh dari kombinsi suhu dan waktu pengeringan. Penelitian ini merupakan penelitian eksperimental menggunakan RAK (Rancangan Acak Kelompok) faktorial menggunakan 2 faktor. Faktor pertama adalah kombinasi suhu dan waktu pengeringan (T) terdiri dari 2 taraf yaitu pengeringan tray dryer suhu 37 oC selama 20 jam (T1) dan pengeringan tray dryer suhu 45 oC selama 10 jam (T2). Faktor kedua adalah pengecilan ukuran teh cascara (P) terdiri dari 2 taraf yaitu pengecilan ukuran 20 mesh (P1), dan tanpa pengecilan ukuran teh cascara (P2). Dengan demikian dihasilkan 4 kombinasi perlakuan dengan pengulangan sebanyak 3 kali sehingga diperoleh total 12 unit percobaan. Parameter seduhan teh cascara yang diamati adalah nilai pH, total padatan terlarut, total fenol dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa kombinasi suhu dan waktu pengeringan mempengaruhi total fenol dan aktivitas antioksidan seduhan cascara. Kombinasi suhu pengeringan 37oC dengan waktu selama 20 jam menghasilkan total fenol dan aktivitas antioksidan yang lebih tinggi dibandingkan dengan kombinasi suhu pengeringan 45oC selama 10 jam. proses pengecilan ukuran mempengaruhi nilai pH nilai dan total padatan terlarut seduhan cascara. Dengan melakukan pengecilan ukuran komponen kimia yang terekstrak menjadi lebih besar sehingga keasaman dan total padatan terlarut semakin meningkat

Kajian Pembuatan Infused Water dari Buah Kurma (Phoenix dactylifera) dengan Penambahan Jeruk Nipis (Citrus aurantiifolia)

Research has been conducted to analyze the effect of soaking time and addition of lime slices on the characteristics of infused water dates. This research was conducted in a laboratory scale using Completely Randomized Design consisting of 2 factors, namely soaking time (P) and number of lime slices (J). The first factor, soaking time consists of 3 levels, namely P1 = 1 day, P2 = 3 days, P3 = 5 days. The second factor is the number of pieces of lime (J) consisting of 3 levels, namely J1 = 1 piece, J2 = 2 pieces and J3 = 3 pieces. There were 9 treatment combinations with 3 replications, so that as a whole 27 unit experiments were obtained. The parameters analyzed were the ethanol content, Vitamin C content and hedonic test on color, aroma and taste. Ethanol content, hedonic color and aroma of infused water dates are influenced by soaking time, while the levels of Vitamin C and hedonic taste are influenced by the addition of lime. The interaction between soaking time and addition of lime influence the levels of Vitamin C of infused water. The longer soaking and the more dates used, the higher the ethanol content produced. The highest ethanol was obtained at 5 days treatment (0.98% w / v). The more the amount of lime used, the higher the levels of vitamin C in the infused water produced. The level of preference for panelists tends to decrease with increasing immersion time and addition of lime slices. Keywords :  etanol, infosed water, lime, date, Vitamin

QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH

Research has been  conducted to eximine the possibility of kwetiaw production from canna starch. The aim of this research was to study the effect of canna starch persentage on quality of kwetiaw.  This study used randomized block design with  single factor, the percentage of canna starch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Parameter analyzed were water content, water absorption, cooking loss, color and texture (elasticity)  of kwetiaw. The result showed that water content, water absorption and cooking loss values of kwetiaw tended to increase with increasing of canna starch substitution. Color of kwetiaw was preferred in 25% canna starch substitution and the preference was decrese with increasing of canna starch substitution. The texture of kwetiaw was preferred on 50% canna starch substitution

KAJIAN PENGARUH PERLAKUAN PULP DAN LAMA PENYEDUHAN TERHADAP MUTU KIMIA TEH CASCARA

Telah dilakukan penelitian untuk menganalisis mutu kimia seduhan cascara yang diperoleh dari kulit kopi arabika Gayo.  Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu perlakuan pulp dan lama seduhan cascara. Faktor perlakuan pulp kopi (P) terdiri atas 6 taraf yaitu pulp buah kopi yang difermentasi dalam karung selama 12 jam (P1), pulp yang direndam air selama 12 jam (P2), pulp yang dibiarkan diruang terbuka (P3), pulp dari pengolahan kering (P4), pulp dari limbah produksi wine coffee (P5) dan pulp dari limbah petani (P6). Faktor kedua yaitu lama penyeduhan (H) yang terdiri atas 3 taraf yaitu (H1 = 4 menit, H2 = 6 menit dan H3 = 8 menit). Parameter yang diamati meliputi nilai pH, total padatan terlarut dan total fenol. Hasil penelitian menunjukkan bahwa perlakuan pulp kopi dan lama seduhan berpengaruh terhadap nilai pH dan total padatan terlarut. Nilai total fenol seduhan cascara hanya dipengaruhi oleh lama penyeduhan cascara.  Cascara dengan total fenol tertinggi diperoleh pada pembuatan cascara dari pulp secara natural dengan penyeduhan 8 menit.

Pembuatan CMC (Carboximethyl Cellulose) dari Sellulosa Bakterial (Nata De Coco)

Production of CMC (Carboximethyl Cellulose) from Bacterial Cellulose (Nata de Coco)ABSTRACT. Bacterial cellulose (nata de coco) has been used as source of cellulose in CMC (Carboximethyl Cellulose) production. This research has been conducted to study the optimum formulation of CMC production from nata de coco. Factorial Randomized Completely Design was employed with two factors that were concentration of NaOH (10%, 15%, and 20%) and amount of NaMCA (10g, 3g and 16g). The result showed that concentration of NaOH and amount NaMCA significantly affected moisture content, degree of eterification (DE), yield, and viscosity. The combination of NaMCA at 16 g and NaOH at 15% produced the best treatment with characteristics: 10,12% of moisture content, 0,9 of degree of eterifiication, 40,40% of yield and 25,41 of viscosity

Analytical hierarchy process in determining the location of the cascara industry in Aceh Tengah District

Abstract Choosing the right industry location is an important thing in the business planning process. Cascara industry is one of activity that produces a new product of coffee tree such as a pulp coffee berry. This Industry has the potential to be developed. Processing waste pulp coffee cascara products such as cascara tea is expected to add higher value to pulp coffee. Building the new cascara industry in Aceh Tengah District needs a good strategy to choose the right location for the industry. One method that can be used to analyse this aspect is the method Analytical Hierarchy Process (AHP). Determination of the location of the cascara industry in Aceh Tengah District uses several criteria, namely the potential for cascara production, human resources, transportation access, and infrastructure availability. While the alternative locations chosen for the establishments of the cascara industry are Bebesen Sub district, Kebayakan Sub district, and Pegasing Sub district. According to the result of research, the best alternative location of raw material and infrastructure availability for the establishment of the cascara industry is Pegasing Sub districts with the weight of around 0.399.</jats:p

Utilization of Coffee By-Products as Profitable Foods - A Mini Review

Abstract Indonesia is one of the largest coffee producer and exporter countries in the world. The current significant environmental problem challenge being faced by Indonesian farmer is the absence of utilization of coffee by-products. Coffee processing from fruit to brewing coffee that is ready to drink produces a large amount of by-product. Depending on the processing method chosen, the waste produced also differs consisting of pulp, husk, musilage, silver skin and residual coffee grounds. This review aims to provide an overview on coffee by-products characteristic and their potential utilization as profitable products. For this purpose, we have collected and reviewed some literature on chemical properties of coffee by-products and the history of these by-products consumption in some countries. The coffee pulp is the largest by-product acquired during wet coffee processing, so the primary attention has given to the by-product. The by-products have been studied from the coffee pulp including juice, cascara and kombucha. Cascara is a tea made from dried coffee pulp. Cascara has a long history of consumption in Yemen, Ethiopia and South America with different name. Other products are still being studied as products with great potential for further development. With the high crop production projected in the future, the utilization of coffee by-products as useful products should be realized. It is hoped that the results of this review can provide insight to all stakeholders.</jats:p

Chemical characteristics of brownis substituted with sago starch and corn starch

Abstract Sago (Metroxylon sp) is a native plant to southeast Asia, and is one a food commodities that contain a lot of carbohydrated. Therefore, sago is used as a staple food for several regions in Indonesia such as Maluku and Irian Jaya. In the sago community, there is very little use of sago, even though sago can be used as raw material for making various products such as noodles, cakes, cookies, crackers and brownies. The study aimed to determine the effect of substitutions of sago starch and corn starch on the chemical properties of brownies. This study used factorial Completely Randomized Design which consisted of two factors. The first factor was the percentage of sago starch (S), which consisted of 3 levels, namely S1 = 50%, S2 = 75%, and S3 = 100%. The second factor was the concentration of corn starch (T) which consisted of 2 levels, namely T1 = 15% and T2 = 20%. The parameters observed werewater content, ash content, fiber content, fat content, protein content, and carbohydrate content. The best treatment for chemical test is on the T2S2 treatment with the results of water content of 23.62%, ash content 2.14%, fiber content 3.46%, fat content of 23.95%, protein content of 3.36%, and carbohydrates 50.15%.</jats:p