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All Journal Jurnal Teknologi Pertanian Jurnal Ilmiah Abdi Mas TPB Unram
Joko Sumarsono
Agricultural Engineering Faculty of Food Technology and Agro-industry
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Social Sciences

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Determination of Oil and Garlic Chips Deterioration Rate during Vacuum Frying (Study on Engineering Aspect) Yuniarto, Kurniawan; Sumarsono, Joko; Maryati, Sri; Alamsyah, Ahmad
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.38 KB)

Abstract

Garlic was fried continually with vacuum frying equipment using temperature 85C and ratio of garlic to oil of 1/10 (w/v) for 15 hours. Frying time was 75 minutes for each with final yield of garlic chips was 0.35, final moisture content of 4.2%, and final oil content of 32.6%. Physical and chemical characteristics for oil and garlic chip deterioration based on alysin content showed that the alysin content of garlic chips was 1.99-2.65 times fresh garlic with decrease constant was 0.04 hour-1.  Free fatty acids formation was 0.0184% hour-1 with free fatty acids range 0.029-0.058%.  It was below standard value of free fatty acid i.e. 0.5%. Peroxide value formation was -0.11mek kg-1 hour-1 with peroxide value ranged 9.5514-10.6642 meq kg-1. It was also below standard value of 50 meq kg-1.  Carotene deterioration was 0.0184% hour-1 with its content ranged 0.029-0.058%, that still below standard value 0.5%.  Fatty acids formation was 0.0184 % hour-1 with carotene range between 6.05-11.44% per 100 gram. Frying oil lightness value ranged 46.6-48.5, redness value ranged 16.7-18.8, and yellowness value ranged 20.0-24.6. Lightness decreased with decreasing rate constant of 0.036 hour-1, redness 0.013 hour-1, and yellowness 0.17 hour-1. Garlic chip lightness value ranged 56.0-58.1, redness value ranged 20.9-27.5. and yellowness value ranged 29.9-32.1. Lightness of garlic chip decreased with rate constant of 0.017x2 + 0.218x, redness of 0.023x2 - 0.331x, yellowness of -0.083x2 + 1.2x. Correlation between peroxide deterioration of oil to garlic chips was 0.65, correlation between free fatty acid deterioration of oil to garlic chip was -0.78, correlation between lightness of oil to garlic chip was -0.75, correlation between redness of oil to garlic chip was -0.89, and correlation between yellowness of oil to garlic chip was -0.68. This result showed that oil life cycle was 150 hours.Keywords: vacuum frying, garlic chip, deterioration rate, carotene, alysin, correlation
PEMANFAATAN LIMBAH BOTOL PLASTIK SEBAGAI MEDIA HIDROPONIK DI DESA KEDIRI KECAMATAN KEDIRI KABUPATEN LOMBOK BARAT Khalil, Fakhrul Irfan; Abdullah, Sirajuddih Haji; Sumarsono, Joko; Priyati, Asih; Setiawati, Diah Ajeng
Jurnal Ilmiah Abdi Mas TPB Unram Vol 3, No 1 (2021): Edisi Januari 2021
Publisher : Teknik Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/amtpb.v3i1.65

Abstract

Limbah kemasan suatu produk atau barang yang sudah tidak digunakan lagi masih dapat didaur ulang menjadi barang yang bermanfaat dan bernilai secara ekonomi. Pada umumnya Sampah anorganik sangat sulit terurai secara alami. Masalah volume sampah yang semakin meningkat perlu ditangani dengan bijak agar pencemaran lingkungan bisa dihindari, terutama sampah anorganik berupa botol plastik. Kesadaran masyarakat dalam menangani sampah, khususnya botol plastik masih sangat rendah. Salah satu cara yang dapat dilakukan adalah dengan memberikan edukasi dan pendampingan langsung kepada masyarakat tentang teknik pengelolaan sampah anorganik khususnya botol bekas atau wadah plastik lainnya menjadi produk yang lebih bermanfaat. Pemanfaatkan botol bekas sebagai media tanaman hidroponik adalah cara yang cukup efektif untuk membangkitkan minat dan kesadaran masyarakat tentang pentingnya mengelola limbah botol plastik. Kegiatan ini juga sebagai sarana pembelajaran dan motivasi kepada masyarakat tentang peluang usaha hidroponik dengan menggunakan media botol plastik. Selain itu hal ini dapat menjadi alternatif kegiatan yang sangat produktif untuk masyarakat, terutama pada masa pandemi covid-19 dan diberlakukannya work from home oleh pemerintah.
Co-Authors Abdullah, Sirajuddih Haji Ahmad Alamsyah Amuddin -, Amuddin Asih Priyati Cahyawan Catur Edi Margana, Cahyawan Catur Diah Ajeng Setiawati, Diah Ajeng Fakhrul Irfan Khalil Kurniawan Yuniarto Nurlaela Mardani, Nurlaela Sri Maryati