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All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Penelitian Tanaman Industri Jurnal Penelitian Tanaman Industri (Littri)
Dibyo Pranowo
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Industrial & Manufacturing Engineering

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PENGARUH TIPE HIBRID, BOBOT BENIH, DAN PENUTUPAN MULSA TERHADAP KECEPATAN DAN PERSENTASE DAYA BERKECAMBAH TIGA TIPE KELAPA HIBRID Maman Herman; Dibyo Pranowo; H. T. Luntungan
Indonesian Journal of Agronomy Vol. 26 No. 1 (1998): Buletin Agronomi
Publisher : Indonesia Society of Agronomy (PERAGI) and Department of Agronomy and Horticulture, Faculty of Agriculture, IPB University, Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1588.931 KB) | DOI: 10.24831/jai.v26i1.1594

Abstract

Three types of coconut hybrid, namely Salak Dwarf (SKD) x Tenga Tall (TAT), Salak Dwarf x Sawarna Tall (SAT), and Salak Dwarf x Markamvalley Tall (MVT) were studied in Kotabumi, North Lampung, from July 1994 to March 1995 on Red Yellow Podzolid soil. This trial was conducted to determine the percentage of germination and speed of germination based on hybrid type, seed weight, and mulching. Split-split plot design consisted of three factors with three replications was used for this trial. The first factor as main plot was three levels of hybrid SKD x TAT, SKD x SAT, and SKD x MVT. The second factor as sub plot was three levels of seed weight less 500 g, 501-800 g, and more than 801 g. The third factor as sub-subplot consisting of four levels of mulching 0, 30, 60, and 100 percent. The results showed that SKD x SAT germinated faster than SKD x MVT and SKD x TAT. The germination percentage of SKD x MVT was higher compared to SKD x TAT, but similar to SKD x MVT The germination speed was not affected by seed weight, where the germinating percentage was nuts less than 501 g germinated better than those more than 501 g. Treatment of mulching not significant by influence growth rate of germination but significantly influence the percentage of seednut germination thirty percent of mulching gave the best percentage of seed nut germination.
SUBSTITUSI LEMAK KAKAO DENGAN MINYAK DARI INTI KELAPA SAWIT DAN KELAPA TERHIDROGENASI UNTUK PRODUK COKELAT SUSU / Substitution of Cocoa Butter with Hydrogenated Oil From Palm Kernel and Coconut for Milk Chocolate Product Elsera Br Tarigan; Juniaty Towaha; Tajul Iflah; Dibyo Pranowo
Jurnal Penelitian Tanaman Industri Vol 22, No 4 (2016): Desember, 2016
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/littri.v22n4.2016.167-175

Abstract

Many studies have been conducted to obtain equivalens, substitutent and replacers of cocoa butter, but limited application was observed for their application in milk chocolate. Research carried out in the Bioindustry Laboratory of Balittri, from January to December 2015. The objective of this study was to investigate the effect of the hydrogenated oil addition from palm kernel (MIKS-H) and coconut (MK-H) as substituents of cocoa butter (LKo) on milk chocolate product. Cocoa was processed for milk chocolate by adding various cocoa butter substitutens including 100% LKo (A); LKo - MIKS-H 70:30 (B) and 50:50 (C), respectively; LKo - MK-H 70:30 (D) and 50:50 (E), respectively; and LKo – MIKS-H – MK-H 33:33:33 (F). Several properties of products such as melting point, texture, colors, volatil organic compound, and organoleptic test were measured. As results, a mixture of LKo and MK-H 50:50 yielded a milk chocolate with lower melting temperature, 32 – 33oC. Whereas, MIKS-H 50% added in the mixture harder 16.25 times than LKo 100%. Total volatile compounds in milk chocolate was 25- 30. Organoleptic test with overall parameter indicates that panelists preferred milk chocolate formula E. In general, MIKS-H and MK-H were able to be used as a substitute of LKo.Keywords: Cocoa butter, fat substitution, milk chocolate AbstrakPenelitian tentang substitusi lem ak kakao telah banyak dilakukan, namun aplikasinya pada cokelat susu serta pengaruhnya terhadap mutu dan kesukaan konsumen belum banyak dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak terhidrogenasi dari inti kelapa sawit (MIKS-H) dan kelapa (MK-H) sebagai substitusi lemak kakao (LKo) untuk produk cokelat susu. Kakao diolah menjadi produk cokelat susu dengan penambahan substituen lemak kakao yang beragam. Penelitian dilaksanakan di Laboratorium Bioindustri Balai Penelitian Tanaman Industri dan Penyegar (Balittri) dimulai bulan Januari sampai Desember 2015. Perlakuan meliputi 100% LKo (A); LKo - MIKS-H dengan rasio 70:30 (B) dan 50:50 (C); LKo - MK-H dengan rasio 70:30 (D) dan 50:50 (E); serta LKo – MIKS-H – MK-H dengan rasio 33:33:33 (F). Parameter yang diuji adalah titik leleh, tekstur, warna, profil senyawa volatil dan uji kesukaan. Penambahan LKo dan MK-H dengan rasio 50:50 menghasilkan cokelat susu dengan kisaran titik leleh yang lebih rendah yaitu 32-33oC. Sementara, penambahan MIKS-H 50% dapat meningkatkan kekerasan cokelat sampai 16,25 kali lipat dibandingkan dengan penggunaan 100% LKo. Kisaran jumlah senyawa volatil produk cokelat susu dari enam formula adalah 25–30. Hasil uji organoleptik parameter overall (keseluruhan) menunjukkan bahwa panelis menyukai cokelat susu formula E. Secara umum MIKS-H dan MK-H dapat digunakan sebagai substituen lemak kakao. Kata kunci: Lemak kakao, substitusi lemak kakao, cokelat susu
SUBSTITUSI LEMAK KAKAO DENGAN MINYAK DARI INTI KELAPA SAWIT DAN KELAPA TERHIDROGENASI UNTUK PRODUK COKELAT SUSU / Substitution of Cocoa Butter with Hydrogenated Oil From Palm Kernel and Coconut for Milk Chocolate Product Elsera Br Tarigan; Juniaty Towaha; Tajul Iflah; Dibyo Pranowo
Jurnal Penelitian Tanaman Industri Vol 22, No 4 (2016): Desember, 2016
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1171.016 KB) | DOI: 10.21082/littri.v22n4.2016.167-175

Abstract

Many studies have been conducted to obtain equivalens, substitutent and replacers of cocoa butter, but limited application was observed for their application in milk chocolate. Research carried out in the Bioindustry Laboratory of Balittri, from January to December 2015. The objective of this study was to investigate the effect of the hydrogenated oil addition from palm kernel (MIKS-H) and coconut (MK-H) as substituents of cocoa butter (LKo) on milk chocolate product. Cocoa was processed for milk chocolate by adding various cocoa butter substitutens including 100% LKo (A); LKo - MIKS-H 70:30 (B) and 50:50 (C), respectively; LKo - MK-H 70:30 (D) and 50:50 (E), respectively; and LKo – MIKS-H – MK-H 33:33:33 (F). Several properties of products such as melting point, texture, colors, volatil organic compound, and organoleptic test were measured. As results, a mixture of LKo and MK-H 50:50 yielded a milk chocolate with lower melting temperature, 32 – 33oC. Whereas, MIKS-H 50% added in the mixture harder 16.25 times than LKo 100%. Total volatile compounds in milk chocolate was 25- 30. Organoleptic test with overall parameter indicates that panelists preferred milk chocolate formula E. In general, MIKS-H and MK-H were able to be used as a substitute of LKo.Keywords: Cocoa butter, fat substitution, milk chocolate AbstrakPenelitian tentang substitusi lem ak kakao telah banyak dilakukan, namun aplikasinya pada cokelat susu serta pengaruhnya terhadap mutu dan kesukaan konsumen belum banyak dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak terhidrogenasi dari inti kelapa sawit (MIKS-H) dan kelapa (MK-H) sebagai substitusi lemak kakao (LKo) untuk produk cokelat susu. Kakao diolah menjadi produk cokelat susu dengan penambahan substituen lemak kakao yang beragam. Penelitian dilaksanakan di Laboratorium Bioindustri Balai Penelitian Tanaman Industri dan Penyegar (Balittri) dimulai bulan Januari sampai Desember 2015. Perlakuan meliputi 100% LKo (A); LKo - MIKS-H dengan rasio 70:30 (B) dan 50:50 (C); LKo - MK-H dengan rasio 70:30 (D) dan 50:50 (E); serta LKo – MIKS-H – MK-H dengan rasio 33:33:33 (F). Parameter yang diuji adalah titik leleh, tekstur, warna, profil senyawa volatil dan uji kesukaan. Penambahan LKo dan MK-H dengan rasio 50:50 menghasilkan cokelat susu dengan kisaran titik leleh yang lebih rendah yaitu 32-33oC. Sementara, penambahan MIKS-H 50% dapat meningkatkan kekerasan cokelat sampai 16,25 kali lipat dibandingkan dengan penggunaan 100% LKo. Kisaran jumlah senyawa volatil produk cokelat susu dari enam formula adalah 25–30. Hasil uji organoleptik parameter overall (keseluruhan) menunjukkan bahwa panelis menyukai cokelat susu formula E. Secara umum MIKS-H dan MK-H dapat digunakan sebagai substituen lemak kakao. Kata kunci: Lemak kakao, substitusi lemak kakao, cokelat susu
Co-Authors Elsera Br Tarigan H. T. Luntungan Juniaty Towaha Maman Herman Tajul Iflah