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EKSTRAKSI MINYAK NILAM (Pogostemon Cablin BENTH) DENGAN TEKNIK HIDRODIFUSI PADA TEKANAN 1 â 3 BAR Harimurti, Niken; Soerawidjaja, Tatang H; Sumangat, Djajeng; Risfaheri, Risfaheri
Jurnal Pascapanen Pertanian Vol 9, No 1 (2012): Jurnal Pascapanen Pertanian
Publisher : Jurnal Pascapanen Pertanian

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ABSTRACT. Niken Harimurti, Tatang H Soerawidjaja, Djajeng Sumangat and Risfaheri. 2012. Patchouly oil extraction with hydrodiffusiontechnique at 1 â 3 bar pressure. Patchouli oil is a type of essential oil which was obtained by pressured steam or water distillation of Pogostemoncablin Benth dried leaves. Key components of patchouli oil are patchouli alcohol and norpatchoulenol which become indicators in determiningpatchouli oil quality. This research was objected to evaluate patchouli oil extraction with hydrodiffusion technique at 1-3 bar pressure. This experimentwas designed with response surface method, with pressure (Low level 1 bar, high level 3 bars) and time (low level 3 hours, high level 12 hours) asvariables. Yield, density, refractive index, optical polarization, solubility in ethanol 90%, acid number and ester number were evaluated as the responsof the two variables. Analysis of respons surface method showed that increasing extraction pressure significantly influence in acid number while theyield of patchouli oil was influenced by pressure, time and interaction of both. Results of qualitative analysis by GC / MS showed that oil samples atno 11 (pressure 3 bar for 3 hours) contained patchouli alcohol 29.66% and norpatchoulenol 0.68%. Microhistology identification of patchouli leavesbefore and after extraction showed reduction of glandular trichomas diameter about 61.2%. Based on quality parameters values, statistical and GC /MS analysis results, the best condition for hydrodiffusion process was at 3 bar pressure for 3 hours.Keywords: patchouli oil, hydrodiffusion, patchouli alcohol, norpatchoulenol

EKSTRAKSI MINYAK NILAM (Pogostemon Cablin BENTH) DENGAN TEKNIK HIDRODIFUSI PADA TEKANAN 1 â 3 BAR Harimurti, Niken .; Soerawidjaja, Tatang S.; Sumangat, Djajeng .; ., Risfaheri .
Jurnal Pascapanen Pertanian Vol 9, No 1 (2012): Jurnal Pascapanen Pertanian
Publisher : Jurnal Pascapanen Pertanian

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

ABSTRACT. Niken Harimurti, Tatang H Soerawidjaja, Djajeng Sumangat and Risfaheri. 2012. Patchouly oil extraction with hydrodiffusiontechnique at 1 â 3 bar pressure. Patchouli oil is a type of essential oil which was obtained by pressured steam or water distillation of Pogostemoncablin Benth dried leaves. Key components of patchouli oil are patchouli alcohol and norpatchoulenol which become indicators in determiningpatchouli oil quality. This research was objected to evaluate patchouli oil extraction with hydrodiffusion technique at 1-3 bar pressure. This experimentwas designed with response surface method, with pressure (Low level 1 bar, high level 3 bars) and time (low level 3 hours, high level 12 hours) asvariables. Yield, density, refractive index, optical polarization, solubility in ethanol 90%, acid number and ester number were evaluated as the responsof the two variables. Analysis of respons surface method showed that increasing extraction pressure significantly influence in acid number while theyield of patchouli oil was influenced by pressure, time and interaction of both. Results of qualitative analysis by GC / MS showed that oil samples atno 11 (pressure 3 bar for 3 hours) contained patchouli alcohol 29.66% and norpatchoulenol 0.68%. Microhistology identification of patchouli leavesbefore and after extraction showed reduction of glandular trichomas diameter about 61.2%. Based on quality parameters values, statistical and GC /MS analysis results, the best condition for hydrodiffusion process was at 3 bar pressure for 3 hours.Keywords: patchouli oil, hydrodiffusion, patchouli alcohol, norpatchoulenol

EKSTRAKSI MINYAK NILAM (Pogostemon Cablin BENTH) DENGAN TEKNIK HIDRODIFUSI PADA TEKANAN 1 â 3 BAR Harimurti, Niken; Soerawidjaja, Tatang H; Sumangat, Djajeng; Risfaheri, Risfaheri
Jurnal Pascapanen Pertanian Vol 9, No 1 (2012): Jurnal Pascapanen Pertanian
Publisher : Jurnal Pascapanen Pertanian

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

ABSTRACT. Niken Harimurti, Tatang H Soerawidjaja, Djajeng Sumangat and Risfaheri. 2012. Patchouly oil extraction with hydrodiffusiontechnique at 1 â 3 bar pressure. Patchouli oil is a type of essential oil which was obtained by pressured steam or water distillation of Pogostemoncablin Benth dried leaves. Key components of patchouli oil are patchouli alcohol and norpatchoulenol which become indicators in determiningpatchouli oil quality. This research was objected to evaluate patchouli oil extraction with hydrodiffusion technique at 1-3 bar pressure. This experimentwas designed with response surface method, with pressure (Low level 1 bar, high level 3 bars) and time (low level 3 hours, high level 12 hours) asvariables. Yield, density, refractive index, optical polarization, solubility in ethanol 90%, acid number and ester number were evaluated as the responsof the two variables. Analysis of respons surface method showed that increasing extraction pressure significantly influence in acid number while theyield of patchouli oil was influenced by pressure, time and interaction of both. Results of qualitative analysis by GC / MS showed that oil samples atno 11 (pressure 3 bar for 3 hours) contained patchouli alcohol 29.66% and norpatchoulenol 0.68%. Microhistology identification of patchouli leavesbefore and after extraction showed reduction of glandular trichomas diameter about 61.2%. Based on quality parameters values, statistical and GC /MS analysis results, the best condition for hydrodiffusion process was at 3 bar pressure for 3 hours.Keywords: patchouli oil, hydrodiffusion, patchouli alcohol, norpatchoulenol

EKSTRAKSI MINYAK NILAM (Pogostemon Cablin BENTH) DENGAN TEKNIK HIDRODIFUSI PADA TEKANAN 1 â 3 BAR Harimurti, Niken .; Soerawidjaja, Tatang S.; Sumangat, Djajeng .; ., Risfaheri .
Jurnal Pascapanen Pertanian Vol 9, No 1 (2012): Jurnal Pascapanen Pertanian
Publisher : Jurnal Pascapanen Pertanian

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

ABSTRACT. Niken Harimurti, Tatang H Soerawidjaja, Djajeng Sumangat and Risfaheri. 2012. Patchouly oil extraction with hydrodiffusiontechnique at 1 â 3 bar pressure. Patchouli oil is a type of essential oil which was obtained by pressured steam or water distillation of Pogostemoncablin Benth dried leaves. Key components of patchouli oil are patchouli alcohol and norpatchoulenol which become indicators in determiningpatchouli oil quality. This research was objected to evaluate patchouli oil extraction with hydrodiffusion technique at 1-3 bar pressure. This experimentwas designed with response surface method, with pressure (Low level 1 bar, high level 3 bars) and time (low level 3 hours, high level 12 hours) asvariables. Yield, density, refractive index, optical polarization, solubility in ethanol 90%, acid number and ester number were evaluated as the responsof the two variables. Analysis of respons surface method showed that increasing extraction pressure significantly influence in acid number while theyield of patchouli oil was influenced by pressure, time and interaction of both. Results of qualitative analysis by GC / MS showed that oil samples atno 11 (pressure 3 bar for 3 hours) contained patchouli alcohol 29.66% and norpatchoulenol 0.68%. Microhistology identification of patchouli leavesbefore and after extraction showed reduction of glandular trichomas diameter about 61.2%. Based on quality parameters values, statistical and GC /MS analysis results, the best condition for hydrodiffusion process was at 3 bar pressure for 3 hours.Keywords: patchouli oil, hydrodiffusion, patchouli alcohol, norpatchoulenol

IDENTIFIKASI MUTU FISIK BERAS DENGAN MENGGUNAKAN TEKNOLOGI PENGOLAHAN CITRA DAN JARINGAN SYARAF TIRUAN (Identification of physical quality of rice by using technology image processing and artificial neural network) Agus Supriatna Somantri; Emmy Darmawati; I Wayan Astika
Jurnal Penelitian Pascapanen Pertanian Vol 10, No 2 (2013): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v10n2.2013.95-103

Proses pemutuan beras sangat penting untuk dilakukan sebelum beras dipasarkan. Sampai saat ini proses pemutuan beras masih dilakukan secara manual (visual) yang dilakukan oleh para ahli yang berpengalaman, namun cara ini memiliki kelemahan : 1) Adanya faktor subjektif dari pengamat (ahli); 2) Kondisi fisik dan psikologis pengamat yang menyebabkan tidak konsistennya hasil pemutuan; dan 3) Waktu yang dibutuhkan untuk proses pemutuan relatif lebih lama. Tujuan penelitian ini adalah mempelajari karakteristik mutu fisik beras berdasarkan analisis pengolahan citra dan jaringan syaraf tiruan. Hasil penelitian menunjukkan bahwa proses pemutuan beras kepala, beras patah, beras menir dan gabah dengan menggunakan pengolahan citra digital dapat diminimalisir penggunaan input parameternya hanya dengan menggunakan indeks B, roundness, luas, panjang dan saturation, sedangkan untuk menduga beras merah, beras kuning/rusak, beras hijau mengapur dan benda asing dapat menggunakan parameter indeks R, indeks G, indeks B, roundness dan luas. Keberagaman nilai akurasi pada training dari masing-masing varietas beras disebabkan oleh perbedaan bentuk, ukuran dan warna dari masing-masing butir beras tersebut, sehingga menyebabkan nilai akurasinya berbeda. Training citra beras kepala, beras patah, beras menir dan gabah dengan 5 parameter input menunjukkan hasil yang baik yaitu 97,14% untuk Inpari 13, 99,6% untuk Inpari 19, 98,37% untuk Cirata, 97,9% untuk Muncul dan 99,6% untuk Way Apo Buru. Sedangkan nilai validasinya adalah 96,74% untuk Inpari 13, 95,35% untuk Inpari 19, 96,73% untuk Cirata, 96,02% untuk Muncul, dan 98,68% untuk Way Apo Buru. Training citra beras merah, beras kuning/rusak, beras hijau mengapur dan benda asing hasilnya adalah 98,55% dan hasil validasinya adalah 90,48%.Kata kunci :Pengolahan citra, beras, jaringan syaraf tiruan, mutu fisikEnglish Version AbstractQuality assessment of rice quality is very important activity before it's marketed. Up to now, the rice quality inspection is done manually (visually) by trained examiners who have expertise and experience, but it has disadvantages such as: (1) the subjectivity factor of the observer, (2) the physical exhaustion of observer causing inconsistent result, and (3) the time required for the observation is relatively much longer. The purpose of this research is to develop an image processing method for identifying physical quality of rice. The result showed that the diversity of accuracy values caused by differences of shape, size and color of each variety of rice. The identification of physical quality of head rice, broken rice, groats and paddy can be determined by using the parameters input of image, i.e. index B, roundness, area, length and saturation. As for the estimation of red rice, yellow rice (damaged), chalky grain and foreign matters can be determined by using parameters such as index R, G, B, roundness and area. The accuracy of training of head rice, broken rice, grain groats and unhulled rice by using 5 parameters showed good results, ie 97.14%, 99.6%, 98.37%, 97.9%, and 99.6%, while their validation are 96.74%, 95.35%, 96.73%, 96.02%, and 98.68% for Inpari 13, Inpari 19, Cirata, Muncul and Way Apo Buru respectively. The accuracy of brown rice, yellow rice, chalky grain and foreign matter recognition was 98.55% for training process and 90.48% for validation.Keywords : Image processing, rice, artificial neural network, physical quality

EVALUASI EFEK KEMASAN PLASTIK TERHADAP DAYA SIMPAN BERAS (Evaluation on The Effects of Type of Plastics Packaging on The Storage Life of Rice) Elmi Kamsiati; Emmy Darmawati; Yadi Haryadi
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 1 (2014): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v11n1.2014.9-18

Beras merupakan komoditas penting karena merupakan makanan pokok sebagian besar penduduk Indonesia. Selama penyimpanan, beras dapat mengalami kerusakan karena pengaruh lingkungan, maupun serangan serangga hama pascapanen. Sitophilus oryzae merupakan serangga hama pascapanen yang banyak menyerang beras, menyebabkan susut bobot dan pencemaran kualitas selama penyimpanan. Tujuan dari penelitian ini adalah mempelajari pengaruh jenis kemasan terhadap kematian Sitophilus oryzae dan menentukan kemasan yang sesuai untuk penyimpanan beras. Tiga varietas beras lokal Kalimantan Tengah (Siam Jurut, Siam Unus dan Karang Dukuh) yang diinfestasi dengan Sitophilus oryzae dikemas dengan plastik “hermetik” laminat, polipropilen (PP) dan poli etilen densitas rendah (LDPE). Hasil dari penelitian ini menunjukkan bahwa jenis plastik berpengaruh nyata pada kematian Sitophilus oryzae dalam kemasan. Total kematian Sitophilus oryzae dicapai setelah tiga hari dalam plastik “hermetik” laminat, tujuh hari dalam plastik PP. Sedangkan dalam plastik LDPE, total kematian dicapai setelah 20 hari penyimpanan.Kata kunci :beras, kemasan plastik, Sitophilus oryzae, penyimpananEnglish Version AbstractRice is an important agricultural commodity serves as staple food for most of Indonesian people. During storage, rice can be damaged due to environmental factors as well as postharvest pest. Sitophilus oryzae is insect pest that attacks rice during storage causing quantity and quality losses. The objective of this research was to study the effects of type of packaging on the S.oryzae mortality and determine the appropriate packaging for rice during the storage. Three varieties of Central Kalimantan local rice (Siam Jurut, Siam Unus and Karang Dukuh) that infested by S.oryzae were packaged using three types of packaging, i.e “hermetic” laminat, polypropilen (PP) and low density polyetylen (LDPE) plastics. The result of showed that the type of packaging significantly effected the S.oryzae mortality. Total mortality of S.oryzae reached after three days, seven days, and 20 days in hermetic, PP, LDPE respectively.Keywords :rice, plastics packaging, Sitphilus oryzae, storage

PENGARUH VAPOR HEAT TREATMENT DAN SUHU PENYIMPANAN PADA MUTU BUAH PEPAYA (Study of Vapor Heat Treatment to Maintain Papaya Quality at Different Storage Temperature) Nurhayati Nurhayati; Rokhani Hasbullah; Y. Aris Purwanto
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 1 (2014): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v11n1.2014.39-47

Pepaya merupakan salah satu buah yang memiliki umur simpan pendek akibat pematangan yang cepat sehingga mudah mengalami senescence. Oleh itu diperlukan upaya untuk memperpanjang umur simpan tanpa menurunkan mutu buah. Tujuan dari penelitian adalah untuk melihat pengaruh perlakuan uap panas (VHT) dalam menunda kerusakan buah pepaya pada suhu penyimpanan yang berbeda. VHT dilakukan pada suhu 46,5 oC selama 15 dan 30 menit serta kontrol (tidak dilakukan VHT) dan buah disimpan pada suhu 13 oC (suhu optimal untuk penyimpanan pepaya) dan suhu ruang (26-30 oC). Penelitian menggunakan rancangan acak lengkap faktorial sebanyak 3 ulangan dan jika terdapat pengaruh perlakuan maka digunakan uji lanjut Duncan pada taraf 5%. Parameter pengamatan meliputi susut bobot, warna kulit, kekerasan dan total padatan terlarut. Hasil penelitian menunjukkan perlakuan VHT pada suhu 46,5 oC selama 30 menit dapat menekan penurunan susut bobot, mempertahankan kekerasan, mempercepat perubahan warna kulit namun berpotensi menurunkan total padatan terlarut buah pepaya. Suhu penyimpanan yang lebih rendah dapat menunda proses pematangan buah. Tidak terdapat pengaruh interaksi antara perlakuan VHT dan suhu penyimpanan pada semua parameter pengamatan.Kata kunci :perlakuan uap panas, buah pepaya, suhu penyimpanan.English Version AbstractPapaya is a fruit that has a short shelf-life as a result of the rapid metabolism from ripening to senescence. The research was aimed to study the influence of storage temperatures and vapour heat treatment (VHT) in delaying the senescence of papaya. VHT was treated at a temperature 46.5 °C for 15 and 30 minutes and control (without VHT). Storage was done at 13 oC (the optimum temperature for papaya’s storage) and room temperature (26-30 oC). Research design was using completely randomized factorial and followed by Duncan Multiple Range Test (DMRT) if for test difference among treatment. Parameters observed were weight loss, peel color, firmness and total soluble solids. The result showed VHT at 46.5 oC for 30 minutes decreased rate of weight loss maintain firmness and accelerated peel yellowing, but was potentially to reduce total soluble solids. Lower temperature storage delayed ripening and there was no interaction effect between VHT treatment and storage temperatures.Keywords :papaya damage, temperature storage, vapor heat treatment.6

EKSTRAKSI DAN PENGAMATAN AKTIVITAS ANTIOKSIDAN DAN ANTIMIKROBA DARI KULIT BUAH POMETIA PINNATA Fransisca C. Faustina; Filiana Santoso
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 2 (2014): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v11n2.2014.80-88

Studi ini meneliti ekstraksi kulit buah matoa (Pometia pinnata), buah dari famili Sapindaceae. Ekstraksi dilakukan dengan teknik maserasi menggunakan 3 pelarut: aseton, etanol dan akuades. Ekstrak tersebut kemudian dievaluasi aktivitas antioksidan dan antimikrobanya. Tes antimikroba menggunakan tes difusi lempeng dan difusi cairan. Aktivitas antioksidan tertinggi dihasilkan oleh ekstrak aseton dengan nilai IC50 15.323 ppm, kemudian ekstrak etanol 143.23 ppm dan 451.306 ppm. Aktivitas antioksidan dari ketiga ekstrak tersebut dibandingkan dengan aktivitas antioksidan dari asam askorbat dan ekstrak aseton menunjukkan kekuatan antioksidan setara dengan 50% dari kekuatan antioksidan dari asam askorbat. Aktivitas anti mikroba dievaluasi terhadap Escherichia coli, Bacillus cereus dan Staphylococcus aureus. Hasil evaluasi menunjukkan bahwa semua ekstrak memiliki aktivitas antimikroba dengan karakter bakteriostatis. Karena itu nilai NIC (Non-inhibitory Concentration) ditetapkan untuk semua ekstrak. Aktivitas tertinggi ditunjukkan oleh ekstrak aseton dan etanol dengan NIC <0.5 ppm terhadapsemua bakteri tes, sementara aktivitas terlemah ditunjukkan oleh ekstrak akuades dengan NIC 5 ppm. Pengukuran kadar fenolik dari semua ekstrak dilakukan dengan tes Folin-Ciocalteau, dan ditemukan adanya korelasi positif antara kadar fenolik dan aktivitas antioksidan dari semua ekstrak. Analisa komponen dengan tes tannin, saponin dan spektrometri juga dilakukan dan hasil menunjukkan adanya kandungan tannin, saponin dan alkaloid di dalam kulit buah matoa.Kata kunci :Matoa, Pometia pinnata, Ekstraksi, Antimikroba, AntioksidanEnglish Version AbstractThis study investigated the extraction of matoa (Pometia pinnata) fruit peels, a fruit in the family of Sapindaceae. The extraction was performed through maceration method using three kinds of solvent: acetone, ethanol and water. The extracts were tested for their antioxidant and antimicrobial activities. DPPH radical scavenging assay was used in evaluating the antioxidant activities. The antimicrobial activity was evaluated using disc-diffusion and broth dilution method. The highest antioxidant activity was showed by acetone crude extract with IC50 value at 15.323 ppm, followed by ethanol and water crude extract at 143.23 ppm and 451.306 ppm, respectively. The antioxidant activities of the crude extracts were compared to L-ascorbic acid and it was found that acetone crude extract exhibited half the strength of the antioxidant activity of L-ascorbic acid. Antimicrobial activity of matoa fruit peel extracts were tested against Escherichia coli, Bacillus cereus and Staphylococcus aureus. The results showed that all crude extracts showed antimicrobial activity with bacteriostatic characteristic. Therefore, Non-Inhibitory Concentration (NIC) was determined for all crude extracts. Acetone and ethanol crude extract possessed the strongest antimicrobial activity at NIC <0.5 ppm against all tested microorganisms, while water crude extract showed the weakest antimicrobial activity with NIC at 5 ppm. The total phenolic content of the crude extracts were measured using Folin-Ciocalteau method. Positive correlation between the antioxidant activities and the total phenolic content of the crude extracts was detected. Saponin and tannin test, as well as spectrometric analyses supported the presence of saponin, tannin and alkaloid in matoa fruit peel.Keywords :Matoa, Pometiapinnata, Extraction, Antimicrobial, Antioxidant

PENGARUH PENAMBAHAN KALIUM PERMANGANAT TERHADAP MUTU PISANG (CV. MAS KIRANA) PADA KEMASAN ATMOSFIR TERMODIFIKASI AKTIF (Effect of potassium permanganate adding on banana (Cv. Mas Kirana) fruit quality in active modified atmosphere packaging) Adhitya Yudha Pradhana; Rokhani Hasbullah; Y. Aris Purwanto
Jurnal Penelitian Pascapanen Pertanian Vol 10, No 2 (2013): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v10n2.2013.83-94

Cv. Mas Kirana merupakan salah satu varietas pisang yang populer, umumnya tumbuh di Indonesia dan merupakan pendukung utama industri dan perdagangan pisang domestik dan ekspor. Kendala dan masalah utama yang berkaitan dengan penanganan pascapanen pisang segar adalah umur simpan dan penanganan pascapanen yang kurang tepat. Ada kebutuhan untuk menemukan cara penyimpanan yang tepat untuk memperpanjang umur simpan dan mempertahankan kualitas buah pada kemasan ritel untuk pasar domestik. Kemasan Atmosfir termodifikasi (MAP) adalah teknik yang ideal dan dikenal memiliki potensi besar untuk memperpanjang umur simpan pasca panen pisang dengan kalium Permanganat (KMnO4) sachet sebagai penyerap etilen yang digunakan dalam MAP untuk menyerap produksi etilen endogen. Tujuan dari penelitian ini adalah untuk mengevaluasi umur simpan dan kualitas buah dalam kemasan MAP, dengan atau tanpa penyerap etilen (KMnO4). Data diperoleh dari analisis fisik, kimia dan evaluasi sensori yang dianalisis dengan analisis sidik ragam dan uji Duncan (p<0.05) untuk mendapatkan pengaruh nyata rata-rata perlakuan. Hasil penelitian menunjukkan bahwa umur simpan buah pisang yang dikemas dalam White Stretch Film (WSF) dengan KMnO4 (MAP aktif) pada suhu 28 °C dapat memperpanjang sampai 10 hari dibandingkan dengan 6 hari untuk pisang kontrol yang dikemas dalam WSF tanpa KMnO4 (MAP pasif). Perlakuan WSF dengan KMnO4 menunda susut bobot, warna, total padatan terlarut, dan vitamin C dibanding pisang kontrol tanpa KMnO4. Kualitas organoleptik atau sensori (warna, aroma, dan rasa) buah yang matang penuh untuk kemasan WSF tanpa atau dengan KMnO4 sangat baik.Kata kunci :Kemasan atmosfir termodifikasi aktif, kalium permanganat, penyerap etilen, pisangEnglish Version AbstractCv. Mas Kirana is one of popular banana variety commonly grown in Indonesia and the mainstay of banana industry for both domestic and export trades. Major constraints and problem associated with postharvest handling of fresh banana are short shelf life and lack of postharvest handling. There is a need to find appropriate storage method in order to extend the storage life to mantain the fruit quality for retail packaging for domestic market. Modified atmosphere packaging (MAP) packaging is an ideal preservation technique and is known to have great potential to extending the postharvest life of banana with potassium permanganate (KMnO4) sachets as ethylene absorbent were used in MAP to absorb endogenously produced ethylene. The purpose of this study was to evaluated for fruit quality and shelf life under MAP packaging, with or without an ethylene absorber (KMnO4). The data obtained from physico chemical analysis and sensory evaluation were analyzed statically for analysis of variance with Duncan test (p<0.05) was used to detect significant differences for the treatment means. The results indicate that the shelf life of fruits packed under White Stretch Film (WSF) with KMnO4 (active MAP) at 28 °C could be extended up to 10 days compared to 6 days for banana control packed under WSF without KMnO4 (passive MAP). WSF with KMnO4 treatments delayed weight loss, colour, total soluble solids (TSS), and ascorbic acid (Vitamin C) as compared to control banana without KMnO4. Sensory quality (colour, aroma, and taste) of fully ripe fruits of both WSF without or with KMnO4 was very good.Keywords : Active modified atmosfir packaging, potassium permanganate, ethylene absorbent, banana

AKTIVITAS ANTIMIKROBA NANOEMULSI MINYAK BIJI PALA (Antimicrobial Activity of Nutmeg Oil Nanoemulsion) Iceu Agustinisari; Endang Yuli Purwani; Niken Harimurti; Sri Yuliani
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 1 (2014): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v11n1.2014.1-8

Minyak biji pala mengandung senyawa bioaktif yang memiliki aktivitas antimikroba. Senyawa bioaktif umumnya bersifat tidak stabil sehingga mudah mengalami penurunan aktivitas biologisnya. Salah satu cara untuk meningkatkan stabilitasnya adalah dengan menggunakan teknologi nano. Penelitian ini bertujuan untuk (1) mendapatkan formulasi nanoemulsi minyak biji pala dengan ukuran droplet partikel <300 nm sebagai bahan antimikroba, (2) mendapatkan formulasi nanoemulsi yang memiliki aktivitas antimikroba terbaik terhadap mikroba E.coli, S.aureus dan S.cereviseae. Proses nanoemulsi minyak biji pala dilakukan dengan menggunakan alat High Pressure Homogenizer pada tekanan 20000 psi atau 137,931 KPa dengan 5 siklus. Pengamatan dilakukan terhadap 12 formulasi yang diperoleh dari kombinasi antara tiga konsentrasi minyak (5%, 10% dan 15%) dan dua jenis surfaktan (tween 20 dan tween 80) dengan tiga tingkat konsentrasi (10%, 15% dan 20% dari massa minyak biji pala). Pengujian aktivitas antikmikroba dilakukan dengan metode difusi sumur. Hasil penelitian menunjukkan bahwa formulasi nanoemulsi minyak biji pala yang diperoleh memiliki ukuran droplet partikel 104,80-161,15 nm.. Konsentrasi minyak biji pala berpengaruh secara signifikan terhadap zona penghambatan pertumbuhan mikroba. Nanoemulsi minyak biji pala dengan formulasi konsentrasi minyak biji pala 15% dan jenis surfaktan Tween 80 dengan konsentrasi 20% dari massa minyak (M15S20T80) memberikan efek penghambatan terbaik pada E.coli (11,25 mm), S.aureus (13,06 mm) dan S.cereviseae (11,4 mm).Kata kunci :minyak biji pala, surfaktan, nanoemulsi, antimikroba, penghambatanEnglish Version AbstractNutmeg oil contained bioactive compounds which had antimicrobial activities. Generally, bioactive compounds have a limited stability, so that they undergo biological activity degradation easily. One of ways to increase its stability is using nanotechnology. This research was aimed (1) to obtain nutmeg oil nanoemulsion formulation which having particle size <300 nm as antimicrobial agent, (2) to obtain nanoemulsion formulation which having the best antimicrobial activity toward E.coli, S.aureus and S.cereviseae. Processing of nanoemulsion was conducted using High Pressure Homogenizer at 20000 psi or 137,931 Kpa and 5 cycles. Observation was conducted to 12 nanoemulsion formulation which was gained from combination between concentration of nutmeg oil (5%, 10%, 15%) and types of surfactant (tween 20 and tween 80) with 3 level concentration (10%, 15% and 20% from nutmeg oil mass). Antimicrobial testing was conducted using agar well diffusion method. The result showed that formulation of nutmeg oil nanoemulsion having particle size 104,80-161,15 nm. Nutmeg oil concentration had significantly effect in inhibition zone of microbes growth. Formulation of nutmeg oil nanoemulsion with 15% nutmeg oil and surfactant tween 80 as much as 20% of nutmeg oil mass gave the best growth inhibition on E.coli (11,25 mm), S.aureus (13,06 mm) dan S.cereviseae (11,4 mm).Keywords :nutmeg oil, nanoemulsion, antimicrobial, inhibition

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