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All Journal Jurnal Lahan Suboptimal Jurnal Ilmu-Ilmu Pertanian Indonesia agriTECH Jurnal Agroindustri Seminar Nasional Lahan Suboptimal
Sugito Sugito
Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Raya Palembang-Prabumulih Km. 32, Indaralaya, Ogan Ilir, Propinsi Sumatera Selatan, 30862
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Other

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Peningkatan Nilai Tambah Jagung dari Lahan Suboptimal dengan Mengolah menjadi Nasi Jagung Instan dengan Aplikasi Rehidrasi dan Penambahan Air pada Tepung Jagung Sugito Sugito; Merynda Indriyani Syafutri; Friska Syaiful; Risbin W. Hutabarat
Jurnal Lahan Suboptimal : Journal of Suboptimal Lands Vol. 4 No. 1 (2015): JLSO
Publisher : Research Center for Sub-optimal Lands (PUR-PLSO), Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (610.504 KB) | DOI: 10.33230/JLSO.4.1.2015.145

Abstract

Corn plant is suitable to cultivate on suboptimal land due to it’s resistance to acid and dry soil. The objective of the research was to determine the effect of time soaking corn kernels and addition of water to corn flour on characteristics of instant corn rice. Corn that is used is from the farmers of Arisanjaya village (the area of suboptimal land agriculture). The research used a Factorial Completely Randomized Design with two treatment factors and three replications. The observed treatment factor was soaking time (A1: 6 hours, A2: 12 hours, A3: 24 hours) and the addition of water (B1: 80%, B2: 90%, B3: 100%). Observed parameters were physical (color, texture and length of serving), chemical (moisture, ash) and sensory characteristics with hedonic test (texture, color and flavor). The results showed that the soaking time had significant effect on lightness, chroma and ash content of instant corn rice. The addition water had significant effect on the chroma of instant corn rice. The interaction between the soaking time and addition of water had significant effect on the chroma of instant corn rice. The treatment A1B3 (6 hour soaking time and the addition of water 100%) was the best treatment with the average color values (49.77% lightness, 21.40% chroma, 65.200 hue), 76.73 gf cooked corn rice texture, 9.67 minute length of serving, 4.36% moisture content, 1,01 % ash content, the average value of hedonic test (2.20 texture, 2.56 color, and 1.88 flavor).
Pengembangan Edible Film Komposit Berbasis Pati Jagung dengan Penambahan Minyak Sawit dan Tween 20 Budi Santoso; Debby Amilita; Gatot Priyanto; Hermanto Hermanto; Sugito Sugito
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (757.749 KB) | DOI: 10.22146/agritech.30275

Abstract

The aim of this research was to determine the characteristics of composite edible film based on corn starch with the addition of palm oil and Tween 20. This study used a Factorial Randomized Completely Design with two treatments and three replications for each treatment. The first factor was the concentration of palm oil (1%; 2%; 3%) v/v (1; 2: and 3 %v/v), the second factor was the concentration of Tween 20 (0.5%; 1.0%; 1.5%)v/v. The observed parameters includes water vapour transmission rate, water content, thickness, compressive strength, elongation percentage, dan solubility. The results showed that palm oil addition had significant effect on thickness, elongation percentage, water vapour transmission rate, water content, the addition of Tween 20 had significant effect on the elongation percentage and compressive strength. The interaction between palm oil and the Tween 20 addition had significant effect on thickness, elongation percentage, and solubility. The optimum treatment based on physical and chemical charateristics of composite edible film was palm oil concentration of 1% and Tween 20 of 1% with thickness 0.23mm, elongation percentage 21.67%, solubility 89.9%, water vapour transmission rate 16.80%, water content 19.28%, and compressive strength 5.53gf. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik edible film komposit berbasis pati jagung yang dinkorporasikan dengan minyak sawit dan Tween 20. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan yang setiap perlakuannya diulang sebanyak tiga kali. Faktor pertama adalah konsentrasi minyak sawit (1%; 2%; 3%) v/v dan faktor kedua adalah konsentrasi Tween 20 (0,5%; 1,0%; 1,5%) v/v.  Parameter penelitian meliputi: laju transmisi uap air, kadar air, ketebalan, kuat tekan, persen pemanjangan, dan kelarutan. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, laju transmisi uap air, kadar air dan Tween 20 berpengaruh nyata terhadap persen pemanjangan dan kuat tekan.  Interaksi kedua perlakuan penelitian ini berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film komposit yang dihasilkan. Perlakuan terbaik berdasarkan sifat fisik dan kimia adalah edible film komposit adalah konsentrasi minyak sawit 1% (v/v) dan Tween 20 1%(v/v) dengan ketebalan 0,23mm, persen pemanjangan 21,67%, kelarutan 89,9%, laju transmisi uap air 16,80 %, kadar 19,28%, dan kuat tekan 5,53 gf.
THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD Sugito Sugito; Hermanto Hermanto; Arfah Arfah
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.83-97

Abstract

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.
PENAMBAHAN DAGING IKAN GABUS (Ophicepallus strianus BLKR) DAN APLIKASI PEMBEKUAN PADA PEMBUATAN PEMPEK GLUTEN Sugito Sugito; Ari Hayati
Jurnal Ilmu-Ilmu Pertanian Indonesia Vol 8, No 2 (2006)
Publisher : Program Studi Ilmu Tanah Fakultas Pertanian UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jipi.8.2.147-151

Abstract

The objectives of this research were to study the effects of freezing period of gluten and levels of gabus fillet fish addition on the characteristics of gluten pempek. This research was conducted at the Laboratory of Agricultural Product Chemistry, Department of Agricultural Technology, University of Sriwijaya, from July to October 2005. This research used completely randomized factorial design with two treatments and three replications. The treatments were freezing period (0, 6, and 12 hours) and levels of gabus fillet fish addition (0, 5, 10, and 15%). The observed parameters were content of water, ash, protein, carbohydrate and fat. The results showed that freezing time affected significantly on water content but not to the other parameters. Fillet fish addition level had significant effect on ash and fat, but had no significant effect on other parameters. The best treatment was gluten pempek using freezing time of 12 hours and 15% of fish addition level. 
Identifikasi Senyawa Fitokimia dan Aktivitas Antioksidan Minuman Fungsional Cascara dari Kulit Kopi dengan Fermentasi Terkendali Umi Rosidah; Sugito Sugito; Kiki Yuliati; Abdiansyah Abdiansyah; Fatin Anggraini
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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

Abstract

Rosidah U, Sugito S, Kiki Yuliati K, Abdiansyah A, Anggraini F. 2021. Identification phytochemical compounds and antioxidant activity of cascara functional drink derived from coffee skin by controlled fermentation. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang 20 Oktober 2021. pp. 611-620. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI). The effect of relative humidity of fermentation room on phytochemical compound content and antioxidant activity of coffee skin-derived cascara was determined in this study. Robusta coffee skin was collected from Semendo, Muara Enim district, South Sumatera. A factorial completely randomized design was used and two factors were investigated, namely relative humidity of fermentation room (80, 85, 90 and 95 percent) and serving form of product (powder and solution). All experiment was carried out in triplicates. The observed parameters included both qualitative (saponin, flavonoid, alkaloid, and tannin test) and quantitative (pH value, phenol content, tannin content and antioxidant activity (IC50)) characteristics. The resuls revealed that all samples contained saponin, flavonoid, alkaloid, and tannin, both in powdered and in cascara solution. Relative humidity of fermentation room showed significantly increased pH value, total phenol content, tannin content and increased antioxidant activity. On the other hand, serving form of product showed significantly increased pH value, decreased total phenol content and tannin content.  Furthermore, interaction of the two factors showed significant effects on pH value and total phenol content. In conclusion, powdered cascara fermented in 95 per cent relative humidity was the best treatment, since it contained saponin, flavonoid, alkaloid, and tannin and hat pH of 5.84, total phenol content of 2.45 mg/g, tannin content of 3.67 mg/g and IC50 of  67,94 mg/kg.
Co-Authors Abdiansyah Abdiansyah Arfah Arfah Ari Hayati Budi Santoso Debby Amilita Fatin Anggraini Gatot Priyanto Hermanto Hermanto Hermanto Hermanto Kiki Yuliati Merynda Indriyani Syafutri Risbin W. Hutabarat Syaiful, Friska Umi Rosidah