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INDONESIA
Jurnal Penelitian Pascapanen Pertanian
Published by Kementerian Pertanian
ISSN : 02161192     EISSN : 25414054     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Penelitian Pascapanen Pertanian (J.Pascapanen) memuat artikel primer yang bersumber dari hasil penelitian pascapanen pertanian. Jurnal ini diterbitkan secara periodik dua kali dalam setahun oleh Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Badan Penelitian dan Pengembangan Pertanian.
Arjuna Subject : -
Articles 6 Documents
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Search results for , issue "Vol 15, No 1 (2018): Jurnal Penelitian Pascapanen Pertanian" : 6 Documents clear
OPTIMASI FORMULA TEPUNG PISANG CAVENDISH (MUSA CAVENDISHII) INSTAN DENGAN METODE RESPON SURFACE Ermi Sukasih; nFN Setyadjit; nFN Sunarmani; Sri Rejeki R. Pertiwi
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 1 (2018): 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.v15n1.2018.1-11

Abstract

Salah satu diversifikasi pengolahan pisang adalah menjadi tepung pisang instan dengan pengering drum dryer. Teknologi pengeringan ini memerlukan bahan pengisi dan agen anti pencoklatan. Tujuan dari penelitian ini adalah mengoptimasi konsentrasi tapioka, asam sitrat dan puree pisang dalam proses pembuatan tepung pisang Cavendish instan. Penelitian ini menggunakan rancangan Response Surface Methodology (RSM), tiga parameter yang dioptimasi adalah konsentrasi tapioka, asam sitrat dan puree pisang. Level dari input parameter adalah tapioka 3-10%, asam sitrat 150-300 ppm dan puree pisang 1-50%. Karakteristik fisiko-kimia produk tepung pisang instan kemudian dianalisis, meliputi kadar air, abu, lemak, protein, karbohidrat, serat kasar, kalori, dan warna (oHue). Hasil prediksi variabel respon dari formula optimal yaitu kadar air 2,67 %, abu 1,60 %, lemak 3,09%, protein 2,38%, karbohidrat 90,26%, serat kasar 7,49%, kalori 398,84 Kkal/100g, dan warna 67,78oHue (kuning kecoklatan). Formula optimum tepung pisang instan adalah formula 6, yaitu dengan penambahan tapioka 6,50%, asam sitrat 225 ppm dan puree pisang 30%. Tepung pisang instan berpotensi untuk digunakan sebagai makanan sarapan melalui formulasi dengan penambahan bahan yang lain seperti lemak dan protein. Optimisation of The Instant Cavendish Banana Flour Formula by Response Surface Method. 2018. Ermi Sukasih, Setyadjit, Sunarmani and Sri Rejeki R. Pertiwi.One of diversification products of banana is instant flour using drum dryer. It requires filler and anti-browning agents. The purpose of this research was to get the optimum concentration of tapioca, citric acid and banana puree to produce instant banana flour.The experiment used Response Surface Methodology (RSM), with three parameters being optimized, i.e. the concentration of tapioca, citric acid and banana puree. The percentage used for tapioca in the range of 3-10 %, citric acid 150-300 ppm and banana puree 1-50%. TThe instant banana flour was analyzed for its physicochemical characteristics, i.e: moisture, ash, fat, protein, carbohydrate, crude fiber content, energy, and color 67.78 (oHue). The result of variable response prediction from the optimum formula was moisture content 2.67%, ash 1.60%, fat 3.09%, protein 2.38%, carbohydrate 90.26%, crude fiber 7.49%, color 67.78oHue brownish yellow, energy 398.84 kcal/100g. The optimum formula was formula 6, with the addition of tapioca 6.50%, citric acid 225 ppm and banana puree 30%. This product has a potential to be used as a breakfast food through further formulations with the addition of other ingredients such as fat and protein.
PENGGUNAAN RESPONSE SURFACE METHODOLOGY PADA OPTIMASI PROSES PENGOLAHAN BAWANG MERAH IRIS IN BRINE nFN Ratnaningsih; Desty Vidiantika; Ermi Sukasih; nFN Setyadjit
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 1 (2018): 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.v15n1.2018.12-24

Abstract

Bawang merah merupakan komoditas hortikultura yang mudah rusak dan terkadang mengalami kelangkaan di pasaran. Hal ini menimbulkan masalah serius, seperti harga yang fluktuatif dan terjadinya inflasi. Citarasa bawang merah yang khas menyebabkan keberadaannya dipandang penting oleh masyarakat. Untuk mengatasi tidak kontinunya stok bawang merah di pasaran, perlu dilakukan pengolahan minimal proses, seperti pengolahan bawang merah iris in brine. Tujuan penelitian ini adalah untuk menentukan kondisi optimum proses pembuatan bawang merah iris in brine. Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM). Pengolahan data menggunakan Program Design Expert 7.0 dengan tiga faktor, yaitu X1 (konsentrasi garam, %), X2 (konsentrasi asam sitrat, %) dan X3 (lama pemanasan, menit). Hasil optimal diperoleh pada kondisi konsentrasi garam 2,5%, asam sitrat 0,73% dan lama pemanasan 5 menit. Bawang merah iris in brine hasil optimasi memiliki nilai Aw 0,895; nilai chroma 16,97; pH 3,47; total padatan terlarut (TPT) 7,84 ᵒBrix dengan kandungan antosianin 20,21 ppm, kandungan senyawa volatil 91,30 ppm dan aktivitas antioksidan 154,25 ppm. The use of Response Surface Methodology on optimization of in brine shallot slices productionShallot is a horticultural commodity that easily damaged and sometimes become scarcity in the market. This triggered serious problems, such as fluctuating prices and inflation. Typical of shallot flavor causes its existences to be considered as important by society. To overcome the uncontinuous stock of shallot in the market, it is necessary to process shallot using minimal processing, such as shallot slices in brine. The objective of this study was to determine the optimum condition of the shallot slices in brine making process. Optimization of the prosess was done using Response Surface Methodology (RSM). Data were processed using Design Expert 7.0, with three factors, namely X1 (salt concentration,%), X2 (citric acid concentration,%) and X3 (duration of heating, minutes). The optimization result was 0.75% citric acid concentration, 2.5% salt concentration and 5 minutes of heating time. The resulting shallot slices in brine has 0.895 of Aw value; 16.97 of Chroma value; 3.47 of pH; 7.84oBrix of total soluble solid (TSS); 20.21 ppm of anthocyanin content; 91.30 ppm of volatile reducing substances (VRS); and 154.25 ppm of antioxidant activity.
PENGEMASAN UNTUK MENGURANGI RESIKO CEMARAN TIMBAL (PB) DAN DAN PENURUNAN MUTU PADA SISTEM PENJUALAN BUAH PEDAGANG KAKI LIMA Nofa Andriastuti Dewi Hartono; nFN Sutrisno; Emmy Darmawati
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 1 (2018): 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.v15n1.2018.52-62

Abstract

Belimbing merupakan buah tropikal dengan bentuk dan rasa yang unik, serta kandungan gizi yang baik. Belimbing banyak kita jumpai pada pedagang kaki lima (PKL) di pinggir jalan raya, dimana belimbing mudah tercemar oleh bahan berbahaya dan penurunan mutu yang lebih cepat. Timbal (Pb) yang terdapat dalam asap kendaraan bermotor merupakan salah satu sumber pencemar yang berdampak buruk bagi kesehatan. Terkait hal tersebut, pengemasan menjadi penting untuk menjaga mutu buahan yang di jual di PKL. Tujuan dari penelitian ini adalah mengkaji pengaruh jenis kemasan dan lama pemajangan terhadap resiko cemaran Pb dan penurunan mutu, mengkaji pengaruh pencucian belimbing kontrol (tanpa kemasan) dalam mengurangi residu Pb, dan memilih jenis kemasan terbaik. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu jenis kemasan dan lama pemajangan. Jenis kemasan yang digunakan styrofoam+plastik tcstretch, plastik stretch, polipropilen dan polietilen. Belimbing dipajang selama 10 (sepuluh) hari pada display PKL. Dari penelitian ini didapatkan bahwa residu Pb pada belimbing kontrol (tanpa kemasan) mulai terdeteksi pada hari ke-4 yaitu 0.058 mg/kg, sedangkan belimbing yang dikemas residu Pb masih dibawah batas penetapan alat AAS (< 0.05 mg/kg). Pencucian dapat mengurangi residu Pb pada belimbing yang tidak dikemas sebesar 52.36%. Berdasarkan hasil pengukuran parameter mutu dan skor evaluasi tingkat kepentingan atribut mutu menunjukkan bahwa polipropilen merupakan kemasan terbaik. Packaging for Reduce the Risk of Lead (Pb) Contamination and Quality Degradation on Fruit Street Vendors Sales SystemStar fruit is a tropical fruit which has a unique shape and taste and also tnutritious. Star fruit are ussually marketed in many vendors along the busy streets in big cities, where star fruit is easily contaminated by hazardous materials and quickly degradation of fruit quality. Lead (Pb) contained in motor vehicle fumes is one of pollution source which adverse effect onon human health. Fruit packaging is vitalvital to maintaininging the quality of fruits on the street vendors. The objectives of this research are toze analyze the effects of the type of packaging and the time display to the level contamination of Pb and quality degradation, to zeanalyze theimpact impact of washing treatment to reduce the residue of Pb in unpackaged star fruit, and also to chosed the best packaging type of star fruit. The experimental design used in this study was a Completely Randomized Design (CRD) with twotwo factorss, these are the type of packaging and the time of display. Star fruit displayed for 10 (ten) days on street of vendors. Types of packaging used are styrofoam+tcstretch plastic, stretch plastic, polypropylene and polyethylene. Pb residue during display at street vendors on star fruit control (unpacked) began to be able to detect on the 4th day and accounted of 0.058 mg/kg, while Pb for star fruit packed was still below the Atomic Absorption Spectroscopy (AAS) tool limit (below 0.05 mg/kg). Pb residues in unpacked star fruit can be reduced by washing up to 52.36%. Based on the measurement of quality parameters and evaluation score of importance level of quality attribute indicate that polypropylene packaging was selected as the best packaging for star fruits.
OPTIMASI PRODUKSI BAWANG MERAH UTUH (Allium AscAlonicum l) IN BRINE nFN Setyadjit, M.App.Sc; nFN Risfaheri; Aisya Ayu Handayani
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 1 (2018): 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.v15n1.2018.25-35

Abstract

Bawang merah utuh in brine adalah bawang merah segar yang diawetkan dalam larutan garam, asam atau keduanya. Tujuan penelitian ini adalah untuk mendapatkan konsentrasi NaCl, asam sitrat, serta waktu pasteurisasi yang optimum dalam proses pembuatan bawang merah utuh in brine. Optimasi ini dilakukan dengan metode Response Surface Methodology (RSM), didapatkan 18 variasi konsentrasi NaCl, asam sitrat, dan lama pemanasan yang kemudian dihasilkan satu formula proses optimum. Parameter respon analisis meliputi aktivitas antioksidan metode DPPH, total antosianin, kecerahan warna, kadar keasaman (pH), angka lempeng total (ALT)), aktivitas air (Aw), volatile substances dan total padatan terlarut. Hasil penelitian menunjukkan bahwa dengan penambahan 10% NaCl, 1% asam sitrat, dan lama pemanasan 20 menit merupakan formula yang optimum.. Dengan perlakuan tersebut bawaang merah utuh in brine memiliki pH 3,38, aktivitas air 1,0, TPT 15,4 °Brix, ALT 45,45 x 10² CFU/g, chroma chromatic)15.9, aktivitas antioksidan 191,841 ppm dengan persentase inhibisi 66.905%, total antosianin 23.83 ppm, dan volatil Substance 4701 ppm.Optimation of Producing Whole Shallot (Allium ascalonicum L) in Brine.The whole shallot in brine is fresh shallot preserved in a salt solution. The purpose of this research was to determine the optimum concentration of NaCl, citric acid and time of pasteurisation to get the optimum product, This optimation was done using Response Surface Methodology (RSM) DX7 tool programme. DX7 formulated 18 variation of NaCl, citric acid, time of pasteurization, after processing data one optimum formula was obtained. Parameters measured were antioxidant as DPPH, anthocyanin content, color, pH, total plate count, water activity and total soluble solid. The results showed that the addition of 10% salt, 1% citric acid, and 20 minutes of heating time was the optimal formula,. With this treatment the whole shallot in brine has a pH value of 3.38, a water activity of 1.0 TPT 15.4 ° Brix, ALT 45.45 x 10² CFU / g, Chromameter (chromatic) 15.9, antioxidant activity 191.841 ppm with 66.905% inhibition percentage, 23.83 ppm anthocyanin and VS 4701
IDENTIFIKASI E. COLI O157:H7, SALMONELLA SP, DAN SENSITIFITAS ANTIBIOTIKA DARI SUSU KAMBING DAN PRODUK OLAHANNYA Widodo Suwito; nFN Andriani; Felisitas Kristiyanti; Erna Winarti
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 1 (2018): 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.v15n1.2018.36-42

Abstract

Susu kambing dan produk olahannya dapat terkontaminasi E. coli O157:H7 dan Salmonella sp. Tujuan penelitian ini untuk isolasi dan identifikasi E. coli O157:H7, Salmonella sp, dan sensitifitasnya terhadap antibiotika dari susu kambing dan produk olahannya. Sebanyak 15 sampel susu kambing dan produk olahannya seperti susu bubuk, permen, es krim, yogurt, dan krupuk masing-masing sebanyak 10, 3, 6, 4, dan 3 sampel. Semua sampel diperiksa terhadap E. coli O157:H7, dan Salmonella sp berdasarkan reaksi biokimia. Jumlah E. coli pada semua sampel dihitung dengan most probable number (MPN), sedangkan sensitifitas terhadap antibiotika dengan agar difusi. Hasil penelitian menunjukkan bahwa susu kambing dan produk olahannya tidak ditemukan E. coli O157:H7 dan Salmonella sp., tetapi E. coli non O157:H7 ditemukan pada susu kambing sebanyak 3/15 (20%) dengan jumlah >6 MPN/100ml. Semua produk olahan susu kambing memiliki jumlah E. coli <3 MPN/100ml. E. coli dari susu kambing resisten terhadap cefiksime, kanamisin, tetrasiklin, sulfonamide, dan oksitetrasiklin masing-masing sebanyak 1/3 (30%), sedangkan ampisilin dan amoksilin 100%. Goat milk and dairy products could be contaminated with E. coli O157:H7 and Salmonella sp.The purpose of this study was to isolation and identification of E. coli O157:H7, Salmonella sp, and antibiotic sensitivity from goat milk and dairy products. A total of 15 samples from goat milk and dairy products such as milk powder, candy, ice cream, yogurt, and crackers respectively 10, 3, 6, 4, and 3 samples. All samples were analyzed for E. coli O157: H7, and Salmonella sp with biochemical reaction. Total of E. coli in all samples was measured with most probable number (MPN) and antibiotic sensitivity with diffusion agar. These study showed that goat milk and dairy products not found E. coli O157:H7 and Salmonella sp., whereas E. coli non O157:H7 was found in goat milk 3/15 (20%) with total E. coli >6 MPN/100ml. All dairy goat products have total E. coli <3 MPN/100ml. E. coli from goat milk was resistant to cefixime, kanamycin, tetracycline, sulfonamide, and oxytetracycline 1/3 (30%) respectively, but ampicillin and amoxicillin 100%.
KARAKTERISASI ABSORBANSI LARUTAN DAN PENDUGAAN DERAJAT SOSOH BERAS BERDASARKAN ABSORBANSI PADA SPEKTRUM ULTRA- VIOLET nFN Mardison; Usman Ahmad; nFN Sutrisno; Slamet Widodo
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 1 (2018): 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.v15n1.2018.43-51

Abstract

Teknologi non-destruktif seperti penggunaan gelombang ultra-violet (UV) dapat dijadikan sebagai alternatif dalam menentukan kualitas beras sosoh. Pengembangan metode pengukuran dan karakterisasi beras sosoh berdasarkan absorbansi spektrumnya pada daerah UV sangat berpotensi dalam evaluasi kualitas beras secara non-destruktif. Penelitian ini bertujuan untuk menganalisis spektrum absorbansi UV pada beberapa varietas beras dengan tingkat penyosohan bervariasi dan menentukan hubungan derajat sosoh beras varietas Ciherang dengan spektrum absorbansi UV dari larutan beras dalam pelarut n-heksana. Larutan beras dibuat dengan pelarut n-heksana dengan perlakuan waktu perendaman dan konsentrasi n-heksana, kemudian dilakukan pengukuran absorbansi larutan pada spektrum UV, dan terakhir dilakukan analisis terhadap absorbansi larutan, dalam hubungannya dengan derajat sosoh. Sebelum analisis absorbansi pada spektrum UV dilakukan, didahului dengan dua pra-pengolahan data yaitu derivatif pertama dan normalisasi. Hasil analisis adalah karakteristik spektra untuk enam varietas beras yang diuji memiliki profil dan pola absorbansi pada spektrum UV dan hubungannya dengan dengan derajat sosoh beras varietas Ciherang adalah dengan nilai koefisien korelasi (r) sebesar 0.927. Dari penelitian ini didapatkan metode persiapan sampel terbaik dengan waktu perendaman 2-3 jam, dan dengan konsentrasi larutan beras dalam pelarut n-heksanasebesar 43.3% absorbansi pada spektrum UV paling besar terjadi pada panjang gelombang 330-335 nm. Non-destructive technology such as the use of ultra-violet (UV) waves can be used as an alternative in determining the quality of milled riceThe development of method of measuring and characterizing milled rice based on the absorbance of spectra in the UV area is highly potential in milled rice quality evaluation non-destructively. This study aims to analyze the spectrum of UV absorbance for some rice varieties with varying degree of milling and determining relation degree of milling for ciherang rice varieties with the absorption on UV area of rice solution in n-hexane solvent. The rice solution was prepared with n-hexane solvent by treatment of immersion time and n-hexane concentration, then measured the absorbance of the solution on the UV spectrum, and finally analyzed the absorbance of the solution, in relation to the rice degree of milling. Prior to the analysis of absorbance on the UV spectrum, by two pre-processing data, first derivative and data normalization were performed. The results of the analysis are spectral characteristics for the six rice varieties tested were absorbance profile and pattern on the UV spectrum and its relation with the degree of milling for ciherang rice varieties with the correlation coefficient value (r) of 0.927. It was observed from this research the best sample preparation method was that with 2-3 hours of soaking time, and the concentration of rice solution in 43.3% n-hexane solvent, resulted maximum absorbance on UV spectrum by rice solution at wavelengths of 330-335 nm.

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