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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Agrointek agriTECH Tropical Wetland Journal ZIRAA'AH MAJALAH ILMIAH PERTANIAN Agroindustrial Journal Jurnal Pengabdian Ilung (Inovasi Lahan Basah Unggul) Teknologi dan Industri Pertanian Indonesia
Rini Hustiany
Prodi Teknologi Industri Pertanian Universitas Lambung Mangkurat
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Journal : Jurnal Teknologi Industri Pertanian

 1 
KARAKTERISTIK TEPUNG KECAMBAH KACANG NAGARA (Vigna unguiculata ssp Cylindrica) PADA SKALA KECIL DAN SCALE UP Rini Hustiany; Noor Winda Wati; Emy Rahmawati; Alia Rahmi; Susi
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (2019): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2019.29.3.222

Abstract

South Kalimantan's pre-eminent cowpea, namely Nagara beans, needs to be improved, one of them being sprout flour. The purpose of this study was to (1) analyze the chemical and physicochemical properties of Nagara bean sprout flour on a small scale; (2) determining the best soaking and germination time on a small scale; and (3) comparing the chemical properties of Nagara bean sprout flour between small scale and scale up. The method used is making Nagara bean sprout on a small scale with an amount of 500 g, while on a scale up making sprout with an amount of 3000 g. Making sprouts on a small scale soaking for 12, 18, and 24 hours and germination for 24, 36, 42 and 48 hours. The germination for scale up is done with the best soaking and germination time of small-scale results, namely soaking for 12 hours and germination for 48 hours. The result is that soaking time only affects protein and carbohydrate content, whereas the interaction between soaking and germination time only affects the protein content of Nagara bean sprout flour. The best Nagara bean sprout flour is produced with a 12 hours soaking time and 48 hours germination time. Changes in the scale of the process of germination of Nagara bean sprout flour from small scale to scale up caused a decrease in levels of ash, protein and vitamin C content and an increase in levels of fat, carbohydrates, Fe, Ca, and vitamin E content. Keywords : Nagara bean, sprout, flour, small scale, scale up
UPAYA MEMPERTAHANKAN UMUR SIMPAN PISANG KEPOK DENGAN KEMASAN AKTIF BERBAHAN ARANG AKTIF CANGKANG KELAPA SAWIT Markiah; Rini Hustiany; Alia Rahmi
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.2.198

Abstract

Kepok bananas are a fruit with a very fast ripening process when stored at room temperature.In this study, kepok bananas were packed with active packaging made from palm kernel shell activated charcoal, which was activated by 20% phosphoric acid in sachets to slow down the ripening process. This study was aimed to analyse the tendency of changes in the physical and chemical properties of kepok banana with active packaging made from palm kernel shell activated charcoal stored at room temperature and to determine the best active packaging that can extend the shelf life of kepok bananas. The old and ready-to-harvest kepok bananas were weighed as much as 350 g and packed with LDPE in the middle as primary packaging and foam net as secondary packaging. The kepok bananas packaging was added with 5 or 10 g of activated charcoal in the sachets packed with LDPE or tea bags. Kepok bananas with active packages were stored at 28 ± 2oC for 16 days and observed every two days in the form of weight loss, edible parts, moisture content, total dissolved solids, reducing sugar content, and total dissolved acid. The data were analyzed by regression order 2, order 3 or order 4 adjusted to the R2 value close to 1. The results showed that during storage the weight loss of kepok banana increased quadratically. The edible part changes followed the order 4 pattern, while the moisture content, total dissolved solids, reducing sugar content, and total dissolved acid followed the order 3 pattern. The best active packaging to extend the shelf life of kepok bananas was kepok bananas with 10 g of active charcoal in LDPE packaging. Keyword: kepok banana, active packaging, activated charcoal, palm kernel shell, LDPE
Co-Authors Agung Cahyo Legowo Ahmad Maulana Alan Dwi Wibowo Alan Dwi Wibowo Alia Rahmi Alia Rahmi Alia Rahmi Anton Apriyantono Arief Rahmad Maulana Akbar Dedi Fardiaz Dessy Maulidya Maharani Emy Rahmawati Emy Rahmawati Emy Rahmawati Febi Nuradina Febriani Purba Fhadila Salsabila Jabal Nursito Markiah Noor Winda Wati Nun . Siti Turana Suci Latifah Noor Fahmi Susi Susi Susi Tanwirul Millati Tiara Florinda Amandita Amandita