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INDONESIA
Jurnal BETAHPA
Published by Institut Teknologi Pagar Alam
ISSN : 29863589     EISSN : 30316138     DOI : https://doi.org/10.36050
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering
This journal focused on agricultural technology and sciences such as food science and engineering, agroindustrial technology and management, agricultural product development, agriculture engineering, food and nutrition evaluation, food safety, food process engineering, nutraceuticals, functional food, environmental management, food and agricultural product quality management, also biosystem and bioprocess engineering
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
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Search results for , issue "Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)" : 5 Documents clear
MORFOLOGI MIKROPARTIKEL EKSTRAK KINANG DENGAN VARIASI WAKTU DAN SUHU PROSES ULTRASONIKASI inka padya
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.58

Abstract

Indonesia is a tropical country that has biodiversity and known as a storehouse of herbal plants. In general Indonesian people have healthy traditional habits, by consuming several mixtures of herbal ingredients, which is the habit of Nginang. Nginang consists of several ingredients mixed with herbal plants such as betel leaf, areca nut, whiting and gambier which are then mixed and chewed. The habit of Nginang is mostly done by parents and is less desirable because it has a strong flavor and smell. The composition of kinang has many benefits because it contains antioxidant and antibacterial compounds, so that further action is needed by making innovations. The innovation that can be done is by making kinang extract microparticles. Microparticles have a size of 1 – 1000 µm, microparticles can be an effective delivery system for the active substance and can release more than 80% of the active substance within 10 minutes. The manufacture of microparticles can use the ultrasonication process. The objective of this reaserch was to determine the effect of variations in time and temperature of the ultrasonication process on the morphology of the microparticles of kinang extract. The ultrasonication time variations used were 30 minutes, 60 minutes, 90 minutes, and 120 minutes. While the ultrasonication temperatures used are 50°C, 60°C, and 70°C. The results of the Scanning Electron Microscope (SEM) show that the resulting microparticles are not spherical or irregular. At 150 times magnification, the size of the microparticles ranged from ± 54 m to 700 m. Based on the results of physical characteristics, it can be proven that the microparticles with the best morphology are in the variation of the ultrasonication process with a time of 30 minutes and a temperature of 60°C.
UJI SENSORIS DAN PH TAPAI SINGKONG (Manihot esculenta L) DENGAN FERMENTASI AERASI destaria erika
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.66

Abstract

Tapai is one of the original fermented foods found in Indonesia. The manufacturing process in cassava tapai contains microorganisms from tapai yeast which under anaerobic conditions will produce amylase enzymes and amyloglucosidase enzymes, two enzymes that play a role in the decomposition of carbohydrates into maltose and glucose. S. cerevisiae is a fermentative species in the fermentation process, which breaks down glucose into CO2 and strong alcohol. But in the presence of oxygen, S. cerevisiae can also carry out respiration, namely oxidizing sugar to CO2 and water. This study aims to determine the effect sensory on cassava tapai and pH. This study used a factorial randomized block design (RAKF) with two factors, namely aeration (A) (without aeration and with aeration) and fermentation time (B) (0, 24, 48, 7, and 96 hours). Parameters observed were sensory test with hedonic tests and pH. The cassava tapai preferred by the panelists in terms of aroma was the treatment with aeration, 48 hours of fermentation with an average score of 3.04, in terms of texture in the treatment without aeration, 72 hours of fermentation with an average score of 2.84, and in terms of color in the treatment without aeration, 48 hours fermentation with an average score of 3. The difference in the length of fermentation time can have a significant effect on the texture of the fermented product. the longer the fermentation it will produce softer and watery texture due to the anaerobic fermentation process that produces water (H2O). And the interaction of aeration treatment and fermentation time has a significant effect on pH.
Artikel Review AKTIVITAS ANTIOKSIDAN BEBERAPA OLAHAN TANAMAN UNTUK MENJADI PRODUK TEH Onne Akbar Nur Ichsan; Marta Tika Handayani
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.74

Abstract

Tea is a beverage known to have high antioxidant content. Several processed teas from several plants in Indonesia have been investigated for their antioxidant content. This journal discusses some of the antioxidant content of various plants that are claimed to be teas that have been processed in various processing methods. The antioxidant test method chosen for the review of antioxidant testing in its preparations is the DPPH (1,1-Diphenyl-2- picrylhydrazyl) method because this method is widely used in various antioxidant studies. The teas found by the author from several literatures include Moringa leaf (Moringa oleifera), soursop leaf tea (Annona muricata), cocoa leaf tea (Theobroma cacao L), coffee leaf tea (Coffea arabica), and edible flowers such as flower tea. rosella (Hibiscus sabdariffa), butterfly pea flower (Clitoria ternatea), then green tea and black tea (Camellia sinensis) as a comparison. The results of the review showed that the highest level of antioxidant activity was found in moringa leaf tea (74.9% inhibition) and the lowest was found in cocoa leaves (20.31% inhibition). All samples were still under the antioxidant activity of green tea (Camellia sinensis).
Minuman Fungsional Dari Kombinasi Kopi Hijau Robusta (Coffea canephora), Ekstrak Gambir (Uncaria gambir Roxb.) dan Pasak Bumi (Eurycoma longifolia Jack) Diatari Agustini; Syerina Raihatul Jannah; Agus Wijaya
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.75

Abstract

The objective of this research was to design beverage product with functional properties from the combination of green coffee Robusta, gambir extract and pasak bumi. The research used a Non-factorial Completely Randomized Design (CRD) consisting of 5 levels to obtain 5 treatments. Each treatment was repeated 3 (three) times. The parameters observed in this study included physical characteristics (solubility), chemistry (pH, total phenol and antioxidant activity), and microbiology (antibacterial activity). The results showed that the formulation of green coffee Robusta, gambir extract and pasak bumi had significant effect on solubility, pH, total phenol, and antioxidant activity. Characteristic of functional drink was produced pH 5.08 to 5.24, solubility 8.28 to 34.7%, total phenol 26.29 to 119.67 mg/g, antioxidant activity (IC50) 40.97 to 62.13 ppm, and clear zone diameter formed in Staphylococcus aureus reaches ±5 mm for gambir (control treatment). Based on antioxidant activity and total phenol, the best treatment was F5 (green coffee 60% : gambir 30% and pasak bumi 10%).
Pengaruh Tingkat Vakum dan Metode Pasteurisasi terhadap Mutu Nasi Kemas Bovi Wira Harsanto
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.80

Abstract

Rice is one of the staple foods of Indonesian people. Age keeps the rice short enough and the serving takes a long time to be a barrier for Indonesian people in consuming rice in all situations, especially emergencies. Making rice with special treatment, such as vacuum packaging and pasteurization is expected to overcome these problems. This rice product is called packaged rice. This study aimed to determine the level of vacuum and the suitable pasteurization method in the manufacture of packaged rice products. Vacuum packing followed by pasteurization (steaming and boiling) is the method of choice to produce packaged rice. The results showed that the vacuum level and pasteurization were not able to produce packaged rice that had a long shelf life, especially when stored at room temperature. This is indicated by the total results of microbes that exceed the safe limit, which is > 6 logs CFU/gram. The results of the total microbes affected the decrease of pH on days 4 and 7, and also the results of sensory evaluation on days 4 and 7, which was not suitable for testing to the panelists. However, cold storage has a better effect in terms of the shelf life of packaged rice products because the rate of microbial growth is inhibited so that the total microbial count is < 6 logs CFU/gram. Therefore, packaged rice products are recommended to be stored at cold temperatures before being consumed.

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