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FORMULASI VIRGIN COCONUT OIL(VCO) DAN PENGEMULSI LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT ORGANOLEPTIK PASTA KACANG MERAH [Formulation of Virgin Coconut Oil (VCO)and emulsifier lechitin of soy on the emultion stability and sensory characteristic of red beans paste Susilawati Susilawati; Ribut Sugiharto; Suci Marita Damaiyanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Red beans and VCO are produced abundantly in Indonesia, but are not fully utilized. In this research, red beans and VCO were processed into red beans paste product as food diversification efforts. The objective of this research was to obtain the best formulationof VCO and lechitin addition to produce the best emultion stability and sensory characteristic the red beans paste. The experiment was arranged in a Complete Randomized Block Design (CRBD) with one factor and four repetitions. The treatments had 6 levels comparison of VCO and lechitin (K), that were K1 (30%:0,25%), K2 (45%:0,25%), K3 (60%:0,25%), K4 (30%:0,5%), K4 (45%:0,5%), K6 (60%:0,5%). The data were analyzed using Barlett test to find homogenity, furthermore the Tuckey test was used to test the additivity, then analyzed using ANOVA to test the effect of the treatments further analyzed with Least Significant Difference (LCD) test at 5% and 1% level. The results showed that K4 are the best formulation to produce red beans paste with the score of texture was 3,45 (somewhat like), the score of color was 3,68 (like), the score offlavor was 3,65 (like),the score of taste was 3,78 (like), the score ofspreadability was 3,38 (like), the emulsion stability was 0,247%. The proximate analyzed of K4 resulted that the moisture, fat, carbohydrate, protein, ashes, and crude fiber contents were 30,01%, 11,57%, 50,45%,6,48%, 1,49 %, and 8,97%.Keywords: emultion stability, red bean pastes, VCO.

PENGARUH JUMLAH PELARUT ETANOL DAN SUHU FRAKSINASI TERHADAP KARAKTERISTIK LEMAK KAKAO HASIL EKSTRAKSI NON ALKALIZED COCOA POWDER [The effect of amount of ethanol solvent and temperature fractionation on the characteristic of cocoa fat from the extracti Carolina Maria Susanti; Ribut Sugiharto; Sri Setyani; Subeki Subeki
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Cocoa and its derivative products are examples of very potential export comdities that could contributed to an increase in foreign exchange. The extraction of non-alkalized cocoa powder resulted in pure cocoa extract as the main product and cocoa fat as by product. Cocoa fat can be exploited further to produce some final products, either food or non food products. This research was aimed to study the effects of ethanol addition for extraction and fractionation temperature on the characteristic of cocoa fat. This study used a Complete Randomized Block Design with two factor treatments and three replications. The first factor was quantity of ethanol 450 ml, 600 ml, and 750 ml, and the second factor was temperature for fractionation 15oC, 18oC, and 21oC. The data obtained were analyzed using Bartlett test for homogenity. Tuckey Test was used for analyzing their additivity, then the data were analyzed using ANOVA to see differences among treatments. The data were further tested using Least Significant Difference at of 5% level of significancy to find the best characteristic. The results showed that the best characteristic of cocoa fat obtained from the treatment of the addition of 750 ml ethanol and fractionation temperature 15oC. It resulted in fat yield of 35.0382%, fat content of 86.742%, its flavor was close to characteristic of cocoa flavor ,and the composition of unsaturated fatty acids was 49, 71% of the total fatty acids. Keywords: cocoa fat, ethanol solvent, fractionation temperature

PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus Oestreatus) TERHADAP VOLUME PENGEMBANGAN, KADAR PROTEIN DAN ORGANOLEPTIK KERUPUK [Effect of tapioca and white oyster mushroom (Pleurotus oestreatus) flour comparison on expansion volume, protein content and sensoric characteristics of crakers] Fibra Nurainy; Ribut Sugiharto; Dewi Wulan Sari
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Oyster mushroom flour (Pleurotus oestreatus) is an alternative form of half end product from oyster mushroom, due its durability in storage and can be applied in varous processed food such as cracker. This flour can be used for food crakers which contains high protein and fiber content since it contains. 17,50% of protein and 14,12% of fiber. This condition is suitable for producing crackers. The research was conducted to find out the best comparison of tapioca and oyster mushroom flour to produce the best characteristics of oyster mushroom flour crackers. The characteristics include expansion volume, sensory, and protein content. This research was designed in a Completely Randomized Block Design with 4 replication. The treatments had 6 levels comparison of tapioca and oyster mushroom flour: L1 (0%: 100%), L2 (5%: 95%), L3 (10%: 90%), L4 (15%: 85% ), L5 (20%: 80%); L6 (25%: 75%). respectively data were analiyzed with Anova to find out the treatment effects, then the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best comparison. The best comparison was L5 (20% oyster mushroom flour and 80% tapioca) which resulted crackers, with expansion volume of 272.063%, and protein content 7.636% respectively. The crackers also had a crunchy texture and rather-typical of oyster mushroom flour aroma.Keywords: crakers, oyster mushroom flour, sensory

TINJAUAN NERACA MASSA PADA PROSES PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT DENGAN PENAMBAHAN AIR LIMBAH PABRIK KELAPA SAWIT [A Review of Mass Balances in Composting Process of Empty Fruit Bunches by Addition of Palm Oil Mill Effluent] Ribut Sugiharto; Erdi Suroso; Budi Dermawan
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The waste generated from oil palm mills in the form of empty fruit bunches (EFB) and palm oil mill effluent (POME) can be used utilized to be processed into compost, which is beneficial for treating waste from palm oil mills as well as generate organic fertilizer that can be applied to land. The research was conducted to determine the mass balance in the form of input and output during the compost production process and carried out in a pilot scale in order to give an idea if composting is done on a large scale. This research aimed to analyze the mass balance of composting process of EFB and POME and calculate C/N ratio of EFB and compost, respectively. The research was conducted in a descriptive experimental method and data were presented in tables and graphs. The composting is carried out in two replications and without treatment. The composting was carried out for 54 days, during the research, temperature, pH and water content were monitored. The results showed that the maximum temperature during the composting process were 49.9 to 50.90 °C, the pH value were 6.85 to 7.94, the water content during were 76.81 to 77.88%. Overall, the input as EFB and POME were 34.91 to 37.33% and POME 62.67 to 65.09%, respectively. The Output in form of leachate and compost were about 27.02 to 27.58%, and 24.04 to 26.09%, respectively, and evaporated materials were about 46.33 to 48.94%. For composing, 1.0 ton EFB required POME about 1.57 to 1.74 m3, produced compost about 688.62 to 698.85 kg, leachate about 0.724 to 0.758 m3 (density = 1.02 kg/dm3), and evaporated material about 1241.26 to 1401.95 Kg. The C/N ratio on EFB was 28.86 and C/N ratio of the compost was 8.91.Keywords: empty fruit bunches, mass balance, palm oil mill effluent

EFEK FORTIFIKASI MINYAK IKAN TERHADAP KADAR OMEGA-3 DAN SIFAT SENSORI ROTI TAWAR SELAMA PENYIMPANAN [The Effect of Fish Oil Fortification on the Omega-3 Fatty Acids and Sensory Properties of White Bread during Storage] Ribut Sugiharto; sri setyani; Nevy Rikafilanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

White bread is one type of bread that contains low amount of sugar and generally consumed daily. So far, white bread is used as a source of carbohydrates only, since other nutrients present in very small amounts. One effort to improve the nutritional value of white bread is fortified with omega-3 fatty acids, derived from fish oil. The purpose of this study was to determine the amount of fish oil added and storage time of white bread in order to produced white bread that contained high level of omega-3 fatty acid and good sensory properties. This research was arranged within a Complete Randomized Block Design in factorial with three replications. The first factor was the amount of fish oil added (0%, 1%, and 2%) and the second factor was the storage time (0, 1, 2, and 3 days). The data were analyzed using Bartlett test for homogeneity and Tuckey test for additivity. The data then were analyzed by using ANOVA to see the differences between treatments and analyzed further using LSD at 5% level to determine the best treatment. The results showed that the white bread obtained by adding 1% fish oil and 0 days storage time resulted as the best treatment with total omega-3 fatty acid 1.27%, aroma 4.43 (less fishy), taste 4.02 (less taste fish oil), texture 4.23 (soft), and the overall acceptance was 3.95 (like).Keywords: fish oil, fortification, omega-3, white bread

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