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Pengaruh Konsentrasi Penambahan Pektinase dan Kondisi Inkubasi Terhadap Rendemen dan Mutu Jus Mangga Kuini (Mangifera odorata Griff) Evi Savitri Iriani; E. Gumbira Said; Ani Suryani; nFN Setyadjit
Jurnal Penelitian Pascapanen Pertanian Vol 2, No 1 (2005): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v2n1.2005.11-17

Kuini merupakan salah satu jenis buah-buahan yang banyak terdapat di Indonesia, yang memiliki aroma khas, penampilan warna yang menarik serta kandungan vitamin A, C dan serat yang tinggi. Untuk mengurangi serat tersebut biasanya ditambahkan pektinase dalam proses pembuatan jus kuini. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh konsentrasi, waktu dan suhu inkubasi terhadap perubahan rendemen dan karakteristik mutu jus kuini. Penelitian dilakukan di Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian pada bulan Juli 2003-Juni 2004. Kuini dari Bogor dan sekitarnya dihancurkan kemudian ditambahkan pektinase. Waktu inkubasi pada penelitian pendahuluan berkisar 0-180 menit. Pada penelitian utama digunakan rancangan percobaan rancangan acak faktorial dengan faktor (I) konsentrasi :0, 500,750 dan 1000 ppm, faktor (2) suhu inkubasi : 45° C dan 55° C dengan tiga kali ulangan. Waktu inkubasi yang digunakan adalah 60 menit karena berdasarkan penelitian pendahuluan dapat memberikan rendemen tertinggi. Parameter yang diamati meliputi peru bah an rendemen, pH, total padatan terlarut, kekentalan, kadar gula pereduksi, total asam dan vitamin C serta komponen volatil penyusun flavor kuini. Hasil penelitian utama menunjukkan bahwa semakin tinggi konsentrasi pektinase dan suhu inkubasi maka rendemen juga semakin bertambah. Interaksi konsentrasi pektinase 1000 ppm pad a suhu inkubasi 55° C memberikan rendemen tertinggi sebesar 94%. Hasil anal isis menunjukkan bahwa penambahan pektinase berpengaruh nyata terhadap perubahan pH, total padatan terlarut dan kekentalan, tetapi tidak berpengaruh nyata terhadap perubahan gula pereduksi, total asam tertitrasi dan kadar vitamin C. Pektinase juga berpengaruh terhadap perubahan profil kromatogram dari flavor jus kuini, makin tinggi konsentrasi pektinase yang ditambahkan, maka komponen monoterpen seperti a-pinene dan myrcene akan berkurang. Effects of pectinase concentration and incubation condition on yields and quality of kuini mango juice (Mangifera odorata Griff)Kuini is kind of fruit found abundant in Indonesia that have exotic flavor and attractive color. Kuini also have high vitamin A and C as well as fibre. To reduce the fibre, pectinase was added to produce kuini mango juice. The study was conducted to discover how concentration, time and temperature of pectinase affected yields and quality changes of mango juices. The research was carried out at Indonesian Center for Agricultural Postharvest Research and Development (ICAPRD) from July 2003 to June 2004. Mangoes from Bogor, West Java were mashed and the pulp was reacted with pectinase. The incubation times applied were 0 to 180 minutes at preliminary research. One hour incubation time was able to give the best result in juice yields, therefore 60 minute was used at the main research. Design experiment used at the main research was randomized factorial design with factor (1) pectinase concentration: 0, 500, 750 and 1000 ppm and factor (2) temperature: 45° and 55° C with three replications. Parameter analyzed were yields, pH, total soluble solid (TSS), viscosity, reduction sugar, titratable acidity, ascorbic acid and volatile component of kuini. Pectinase of 1000 ppm at Sso C gave the highest juice yields of 94 percent compared to 83 percent at 0 ppm. There were significant changes in pH, TSS and viscosity of kuini juice, but not in the reducing sugar, total titratable acidity and vitamin C. Pectinase changed the flavor profile of kuini juice. The higher pectinase added could reduce monoterpene components such as a-pinene and myrcene.

PENGARUH NANOPARTIKEL ZINC OXIDE DAN ETILEN GLIKOL TERHADAP SIFAT FISIK DAN ANTIMIKROBA BIODEGRADABLE FOAM Risma Rahmatunisa; Evi Savitri Iriani; Nugraha Edhi Suyatma; Rizal Syarief
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n2.2015.51-59

Biodegradable foam packaging were made from tapioca, corn hominy, zinc oxide nanoparticles (ZnONP), and plasticizer ethyleneglicol (EG). Packaging materials were processed by thermopressing. The aim of research was to find out the effects of ZnONP andEG addition. The research design was a completely randomized factorial followed by Duncan test at α=5%. Two factors used in theresearch, namely ZnONP concentrationsat 0, 1, and 2 % and EG concentrations at 0 and 5%. The effects of ZnONP incorporation onphysical properties and antimicrobial activity of the trays were evaluated by analysis on their color parameters, moisture content, water absorption, density, crystallinity, morphological structure, thermal and antimicrobial activity. The best treatment was Z2P0 with 2% ZnONP and 0% EG, characteristics of biodegradable was L value 78.42, °hue value 91.88, moisture content 7.65%, water absorption59.65%, density 0.64g/cm³, crystallinity 38.3%, Tm 160.24°C, and reduced 1 log of Staphylococcus aureus colonies. The researchproved that the obtained biodegradable foam made from tapioca, corn hominy, ZnONP, and plasticizer EG has a potential to be used asantimicrobial packaging for food products.

KARAKTERISTIK MEKANIK, TERMAL DAN MORFOLOGI FILM POLIVINIL ALKOHOL DENGAN PENAMBAHAN NANOPARTIKEL ZnO DAN ASAM STEARAT uNTUK KEMASAN MULTILAYER Vega Yoesepa Pamela; Rizal Syarief; Evi Savitri Iriani; Nugraha Edhi Suyatma
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 2 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n2.2016.63-73

PVA (polivinil alkohol) merupakan polimer biodegradable hidrofilik yang memiliki sifat dapat membentuk film dengan baik, larut dalam air, mudah dalam proses, tidak beracun, dan biocompatible. Sifat tersebut berguna dalam banyak aplikasi industri seperti agen pelapis, perekat dan sebagai komponen dari film kemasan yang fleksibel. Secara umum penggabungan nanopartikel ZnO dalam matriks polivinil alkohol dapat meningkatkan sifat mekanik dan termal sehingga memudahkan aplikasinya dalam proses yang melibatkan panas. Tujuan dari penelitian ini adalah untuk menentukan formulasi optimum menghasilkan biofilm nanokomposit berbasis polivinil alkohol dengan penambahan nanopartikel ZnO dan asam stearat. Percobaan dilakukan dengan mencampurkan larutan PVA dengan berbagai konsentrasi nanopartikel ZnO dan asam stearat. Karakterisasi meliputi kuat tarik, elongasi, termal, morfologi dan kristalinitas. Hasil penelitian menunjukkan bahwa penambahan 3.4% nanopartikel ZnO dan 6.6% asam stearat dapat meningkatkan kuat tarik, menurunkan elongasi, kristalinitas dan sifat termal dari film bionanokomposit yang dihasilkan.

APLIKASI PELAPISAN NANOKOMPSIT UNTUK MEMPERTAHANKAN KUALITAS SALAK PONDOH (Salacca edulis Reniw) Setyadi Gumaran; nFN Sutrisno; Evi Savitri Iriani
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 2 (2020): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v17n2.2020.77-87

Pelapisan nanokomposit dapat meningkatkan karakteristik fisik, mekanis serta fungsional dari bahan pelapis. Penelitian ini bertujuan untuk mengetahui pengaruh pelapisan nanokomposit dengan berbagai polimer (gelatin dan kitosan) yang ditambahkan seng oksida dan beeswax untuk menjaga kualitas salak pondoh selama penyimpanan. Hasilnya menunjukkan bahwa penambahan emulsi beeswax dan NP-ZnO dapat menurunkan nilai WVTR dari 25.6 menjadi 13.75 g/m2jam. Penambahahan beeswax dan NP-ZnO juga dapat merubah sifat antimikroba film kitosan dan gelatin. Aplikasi nanokomposit mampu menurunkan kehilangan berat salak pondoh selama penyimpanan dibandingkan dengan kontrol salak pondoh (P <0,05). Kontrol salak memiliki nilai penurunan susut bobot tertinggi sebesar 18,57% sedangkan salak dengan perlakuan WC3 dan WG3 memiliki nilai 12,72% dan 13,92%, persentase kerusakan sebesar 76,19% pada hari ke 28 penyimpanan. Aplikasi pelapisan nanokomposit juga mampu mempertahankan kekerasan dan persen tingkat kerusakan selama penyimpanan. Application of nanocomposite based on Chitosan and Gelatin to maintain quality of Salacca fruit. (Salacca edulis Reniw).Nanocomposite coating could enhance the physical and mechanical characteristic as well as functional of material coatings. This research aimed to determine the application of nanocomposite coating with various polymers (gelatin and chitosan) which added zinc oxide and beeswax to maintain the quality of salak pondoh during storage. The result showed that the addition of beeswax emulsion and ZnO-NPs significantly decreased WVTR value from 25.6 to 13.75 g/m2 hours. The addition of beeswax emulsion and ZnO-NPs also changed the antimicrobial properties of chitosan and gelatin films Aplication of nanocomposite coating was able to decrease the weight loss of salak pondoh during storage compared to salak pondoh control (P <0.05). Salak control has the largest weight loss value of 18.57% while salak with WC3 and WG3 treatment has a value of 12.72% and 13.92%, percentage of decai has value 76.19% on 28 days storage. Application of nanocomposite coating are also able to maintain quality such as firmness and percentage of decay during storage.

PENGARUH PENAMBAHAN BERBAGAI MODIFIKASI SERAT TANDAN KOSONG SAWIT PADA SIFAT FUNGSIONAL BIODEGRADABLE FOAM Nfn. Etikaningrum; Joko Hermanianto; Evi Savitri Iriani; Rizal Syarief; Asep Wawan Permana
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n3.2016.146-155

Pengembangan biofoam sebagai alternatif pengganti styrofoam telah banyak dilakukan. Bahan utama dalam pembuatan biofoam adalah pati murni, namun biofoam yang dihasilkan masih bersifat rapuh dan mudah menyerap air. Oleh karena itu adonan biofoam perlu ditambahkan bahan lain diantaranya plasticizer, pati modifikasi, polimer sintetis dan serat. Salah satu serat alam yang cukup potensial yaitu tandan kosong sawit (TKS). Tujuan penelitian ini adalah untuk mengetahui pengaruh pembuatan biofoam dari serat yang dimodifikasi dengan beberapa metode yang berbeda serta dengan konsentrasi yang berbeda sehingga dapat menghasilkan biofoam dengan karakteristik terbaik. Proses pembuatan biofoam dilakukan menggunakan teknik thermopressing dengan mencampurkan tapioka, Polivinil alcohol (PVA) dan dan jenis modifikasi STKS (selulosa tandan kosong sawit), NSTKS (nanoselulosa tandan kosong sawit) dan SATKS (selulosa asetat tandan kosong sawit) dengan konsentrasi serat (1%, 3% dan 5%). Karakterisasi biofoam meliputi daya serap air, kuat tekan, densitas, kristalinitas, titik leleh (Tm) dan morfologi. Jenis modifikasi NSTKS dan SATKS pada konsentrasi tinggi menghasilkan nilai daya serap air tinggi, kuat tekan rendah dan densitas rendah. Hasil penelitian menunjukkan bahwa STKS 5% dapat menurunkan daya serap air, meningkatkan densitas dan kuat tekan.English Version AbstractEffect of Addition Various Modification Empty Fruit Bunches Fiber on Functional Properties of Biodegradable FoamBiodegradable foam as alternative to styrofoam has been developed with pure starch as the main ingredient, but biofoam produced is still fragile and easyly absorbs water. Therefore, other materials such as plasticizer, modified starch, synthetic polymers and fiber need to be added into dough formulation. One of the natural fibers of considerable potential is oil palm empty fruit bunches (EFB). The purpose of this study was determine the effect of incorporation of different concentration of fibers modified with several different methods on the biofoam characteristics. Biofoam was prepared by mixing tapioca, polyvinyl alcohol (PVA), and various modification of EFB, namely STKS (empty fruit bunches cellulose), NSTKS (empty fruit bunches nanocellulose) and SATKS (empty fruit bunches cellulose acetate) by thermopressing technique. Each type of cellulose was added in three different concentrartion (1%, 3%, and 5%). Biofoam characterization included water absorbtion capacity, compressive strength, density, crystalinity, melting point (Tm) and morphology. Biofoam made from NSTKS and SATKS with high concentration have high water absorb capacity, low compressive strenght and density. The results showed that the addition of STKS at a concentration of 5% decreased water absorbtion capacity and, increased density and compressive strength.

SINTESIS NANOSELULOSA DARI SERAT NANAS DAN APLIKASINYA SEBAGAINANOFILLERPADA FILM BERBASIS POLIVINIL ALKOHOL Evi Savitri Iriani; Kendri Wahyuningsih; Titi Candra Sunarti; Asep Wawan Permana
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 1 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n1.2015.11-19

A variety of attempts have been made to reduce the dependence on petroleum raw materials based plastics which are limited supply the mechanical properties close to conventional plastic. The objectives of research was to know the effect of pineapple nanocellulose effective in increasing tensile strength and elongation, but the higher addition (of up to 50%) resulted in decreased elongation. The addition and without glycerol

Peningkatan Daya Simpan Mi Sagu Basah Pada Suhu Rendah Dengan Aplikasi Kemasan Plastik Dan Kondisi Vakum Evi Savitri Iriani; Endang Yuli Purwani; Yulnia Azriani; Ade Iskandar
Jurnal Penelitian Pascapanen Pertanian Vol 3, No 1 (2006): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v3n1.2006.24-32

Mi sagu merupakan makanan khas Indonesia. khususnya daerah Bogor dan sekitarnya. Saat ini mi sagu dijual dalam bentuk curah dan belum dikemas secara higienis schingga umur simpannya hanya berkisar 1-3 hari pada kondisi kamar. Untuk memperpanjang umur simpan mi sagu dapat dilakukan, antara lain menggunakan kemasan yang tepat. Tujuan dari penelitian ini adalah untuk menentukan jenis kemasan plastik dan kondisi pengemasan terbaik untuk dapat memperpanjang daya simpan mi sagu basah. Penelitian ini dilakukan dengan mengemas produk mi sagu pada tiga jenis kemasun plastik , yuitu laminasi, polietilen dan polipropilen pada dua kondisi pengemasan yaitu vakum dan nonvakum. Penelitian menggunakan rancangan acak faktorial dengun tiga ulangan. Adapun parameter yang diamati meliputi sineresis, cooking loss, ketengikan, pH, warna dan mikroorganisme total. Mi sagu yang telah dikemas disimpan pada suhu sekitar 50C selama 50 hari dan dilakukan pengamatan setiap 5 hari. Hasil penelitian menunjukkan bahwa kondisi pengemasan lebih berpengaruh terhadap kualitas mi sagu dibandingkan jenis kemasan. Kemasan polipropilen pada kondisi vakum merupakan jenis kemasan terbaik untuk mempertahankan kualitas mi sagu hingga penyimpanan 40 hari, Prolonging Shelf Life or Sago Noodle At Low Temperature With Flexible Packaging Application and Vacuum ConditionSago starch noodle is a traditional food of lndonesian especially at Bogor area. Currently, sago starch noodles sold at traditional market was not under an hygienic packages so that the shelflife was only between 1-3 days at room conditions. To prolong the shelflife of sago starch noodle can be done by using right packaging techniques. The aim or this research was to find out the best packaging techniques to prolong the shelflife of wet sago starch noodles. This research was conducted using three types of plastic bag (lamination, polypropylene and polyethylene) in two atmospheric conditions (vacuum and non vacuum). Experiment design used was a complete randomized factorial design with three replications. Parameter to be observed were syneresis, cooking loss, rancidity, pH, color and total microorganism. Sago starch noodle was stored at 50C for 50 days and evaluated every 5 days. Results showed that packaging conditions more significantly affected the sago starch noodles quality compare to packaging types. Vacuum condition gave the best results. Overall. the best packaging material for sago starch noodle was polypropylene under vacuum condition which could prolong the shelf life until 40 days.

PENGEMBANGAN BIODEGRADABLE FOAM BERBAHAN BAKU PATI Evi Savitri Iriani; Nur Richana; Titi C Sunarti
Buletin Teknologi Pasca Panen Vol 7, No 1 (2011): Buletin Teknologi Pascapanen Pertanian
Publisher : Buletin Teknologi Pasca Panen

Show Abstract | Download Original | Original Source | Check in Google Scholar

Ketergantungan terhadap kemasan styrofoam dalam kehidupan sehari-hari sudah sangat mengkhawatirkan mengingat dampak negatif yang ditimbulkannya, baik terhadap kesehatan maupun lingkungan. Saat ini belum banyak penelitian yang dilakukan untuk mengurangi ketergantungan tersebut dengan menggantikannya dengan bahan baku yang lebih ramah lingkungan serta tidak berbahaya terhadap kesehatan. Bahan berpati adalah salah satu sumber bahan baku yang dapat dimanfaatkan sebagai substitusi styrofoam, namun demikian, saat ini pemanfaatan pati lebih banyak diarahkan sebagai bahan baku pembuatan bioplastik. Oleh karena itu, tulisan ini mencoba mengulas beberapa penelitian yang telah dilakukan untuk menghasilkan biodegradable foam berbahan baku pati. Pati merupakan polimer alami yang memiliki kemampuan untuk mengembang bila dipanaskan. Kemampuan ini dapat dimanfaatkan dalam pembuatan biodegradable foam. Namun demikian sifat alami pati yang hidrofilik serta mudah terdegradasi harus menjadi perhatian dalam pemanfaatannya. Berbagai upaya telah dilakukan untuk mengatasi kelemahan tersebut antara lain dengan modifikasi maupun dengan mencampurkan pati dengan berbagai bahan tambahan lain. Pada proses pembuatan biodegradable foam sendiri juga ada berbagai teknik tergantung bentuk foam yang diinginkan. Untuk saat ini tampaknya teknik ekstrusi dan thermopressing merupakan teknologi yang paling feasible.

POTENSI EDIBLE FILM ANTIMIKROBA SEBAGAI PENGAWET DAGING Maskiyah (Maskiyah); Juniawati (Juniawati); Evi Savitri Iriani
Buletin Peternakan Vol 39, No 2 (2015): BULETIN PETERNAKAN VOL. 39 (2) JUNI 2015
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v39i2.6718

Fresh meat are highly perishable due to their enriched nutrient composition which is easily contaminated by almost any microorganisms. The application of antimicrobial edible films is one of the effective method to extend the shelf life of fresh meat. This study aimed to get antimicrobial edible films formula that have the potential to preserve fresh meat. The study consisted of several steps: 1) research for making a fresh garlic extract, 2) extraction of gelatin from chicken feet, 3) formulation and manufacturing of antimicrobial edible films and 4) the application of edible films on fresh meat. Gelatin-based antimicrobial edible films was the best one that can be applied on fresh meat. Characteristics of the antimirobial edible film: color L 97.28; elongation: 20 mm; tensile strength <0.1 kgf; thickness 0.06 mm; WVTR 15.49 g/(mm.jam); Aw 0.526; moisture content: 22.73%, and has antimicrobial characteristic because of it’s inhibition ability to the growth of S. aureus and E. coli.(Key words: Antimicrobial, Edible film, Meat)

Kombinasi Iradiasi dan Coating Kitosan untuk Pengendalian Cendawan Thielaviopsis paradoxa pada Buah Salak Selama Penyimpanan Sri Lestari; Usman Ahmad; Evi Savitri Iriani; Fajar Kurniawan
Jurnal Keteknikan Pertanian Vol. 8 No. 2 (2020): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.08.2.71-80

Snake fruit is one of the export potential fruit which is susceptible to fungus. The objectives of this study are to analyze the effect of irradiation and chitosan coating on snake fruit damage caused by Thielaviopsis paradoxa and to determine the best treatment that can be used to control T. paradoxa fungus attack on snake fruit during storage. The treatments consist of 3 types: (1) irradiation (0.5 kGy; 1 kGy; 1.5 kGy), (2) coating followed by irradiation (0.5 kGy;1 kGy;1.5 kGy), (3) control (no treatment). The samples are stored at 12 oC (RH 70-75%). The results shows that the chitosan irradiation and coating treatment was proven to inhibit the growth of T. paradoxa fungus during storage. The best treatment is the the treatment with use 1 kGy irradiation dose which is combined with chitosan coating. The fruit damage for 20 days of storage is 41.67% with the severity of the disease is 21.67%. In application, the technology can effectively be applied considering the fungus attack on fruit is not as heavily as that in research. Irradiation dose of 1.5 kGy causes the flesh to mature.

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