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INDONESIA
Jurnal Industri Hasil Perkebunan
Published by Kementerian Perindustrian Republik Indonesia
ISSN : 19790023     EISSN : 24770051     DOI : -
Core Subject : Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering
Arjuna Subject : -
Articles 141 Documents
 1   2   3   4   5 
FORMULASI DAN PENINGKATAN MUTU MASKER WAJAH DARI BIJI KAKAO NON FERMENTASI DENGAN PENAMBAHAN RUMPUT LAUT Wahyuni, Wahyuni; Lullung, Alfrida; Asriati, Dyah Wuri
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.099 KB) | DOI: 10.1111/jihp.v11i2.3415

Abstract

A research on formulation and quality improvement of non fermented cocoa bean face maskswith seaweed addition has been done. The purpase of this study was to improve the quality of nonfermented of cocoa bean face mask with seaweed addition to obtaine the most optimal stability. Bykeeping all other ingredients composition constant, the seaweed addition was varied (15, 20, 25) grams,and propylene glycol (10, 7.5, 5) grams refers to a preliminary study of 2.5 grams cocoa paste used for250 grams creams receipe. The results showed that non fermented cocoa beans can be processed asraw materials for the skin care health products (face mask cream). Face mask cream stability test of allformulas with concentrations of 15 g of seaweed, 10 propylene glycol showed a better quality compliedwith cosmetics qualification as face mask cream compared with other compositions on centrifuges test,homogeneity, freeze thaw,physical stability, pH (7.77) and test viscosity (1.35) x103cp. In vitro toxicity testof seaweed face mask cream did not cause irritation effects on the skin.Keywords: Face mask cream, cocoa paste, seaweed, stability, skin irritation
KARAKTERISTIK KOMPOSISI ASAM LEMAK PADA BIJI KAKAO DARI 12 DAERAH DI SULAWESI SELATAN Ristanti, Eky Yenita; Suprapti, Suprapti; Anggraeni, Dhenok
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.366 KB) | DOI: 10.1111/jihp.v11i1.3410

Abstract

Fatty acids are among the important characteristics of cocoa in the industry. The compositionof fatty acids in cocoa butter contributes to the hardness of cocoa butter. This research aims to know thecharacteristics of cocoa bean obtained from 12 regions in South Sulawesi. Fatty acids were analyzedusingg as chromatography. The results showed that the dominant fatty acids in cocoa bean were stearicacid, oleic acid, and palmitic acid, whereas highest fatty acids contents were found in cocoa beans fromSinjai Region and the lowest one were found in cocoa beans from Soppeng Region.Keywords: Fatty acids, Cocoa Beans, Composition, Gas Chromatography, SouthSulawesi
KARAKTERISTIK MUTU BIJI KAKAO (Theobroma cacao L) DENGAN PERLAKUAN WAKTU FERMENTASI BERDASAR SNI 2323-2008. (Quality Characteristics Of CocoaBeans (Theobroma cacao L) WithTime FermentationTreatment Based on ISO 2323-2008) Ariyanti, Melia
Jurnal Industri Hasil Perkebunan Vol 12, No 1 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 1 Juni 2017
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.108 KB) | DOI: 10.1111/jihp.v12i1.2757

Abstract

The aim of this research was to determine the quality of 5 and 6 days fermented cocoa beans in Belopa, LuwuDistrict, South Sulawesi by ISO 2323-2008. Raw materials used in the study was the cocoa beans from farmers in Batu Titik Village Batu Lappa subdistrict,Belopa, Luwu Districts. Cocoa beans fermented for 5 and 6 days dried in the sun, then analyzed in the laboratory testing BBIHP Makassar. Test parameters based on the quality requirements of ISO 2323-2008 cocoa beans include general conditions and special requirements. The results showedthat the cocoa bean fermentation for 5 and 6 days measuring 94 and 95 seeds per 100 grams, including class A. Based on the general requirements ISO 2323-2008, fermented cocoa beans 5 and 6 days not yet meet the quality requirements for water content, while the special requirements seeds not meet the quality requirements for the levels of impurities. Based on the special requirements, fermented cocoa beans 5 and 6 days of research result fromLuwu Districts including quality III. Keywords: cacao beans, fermentation, quality, ISO 2323-2008.ABSTRAK. Penelitian ini bertujuan untuk mengetahui mutu biji kakao yang difermentasi 5 dan 6 hari di Belopa, Kab. Luwu Sulawesi Selatan berdasarkan SNI 2323-2008. Bahan baku yang digunakan dalam penelitian adalah biji kakao dari petani di Dusun Batu Titik Desa Batu Lappa, Belopa Kab. Luwu. Biji kakao yang telah difermentasi selama 5 dan 6 hari kemudian dikeringkan dengan dijemur di bawah sinar matahari, selanjutnya dianalisa di Laboratorium Pengujian BBIHP Makassar. Parameter uji berdasarkan syarat mutu biji kakao SNI 2323-2008 meliputi syarat umum dan syarat khusus. Hasil penelitian menunjukkan bahwa biji kakao fermentasi 5 dan 6 hari berukuran 94 dan 95 biji per 100 gram, termasuk golongan A. Berdasarkan syarat umum SNI 2323-2008, biji kakao fermentasi 5 dan 6 hari belum memenuhi syarat mutu untuk kadar air, sedangkan syarat khusus biji belum memenuhi syarat mutu untuk kadar kotoran. Berdasar syarat khusus, biji kakao fermentasi 5 dan 6 hari hasil penelitian dari Kab. Luwu termasuk mutu III. Kata kunci: biji kakao,fermentasi, mutu, SNI 2323-2008.
PEMANFAATAN LIMBAH CAIR INDUSTRI RUMPUT LAUT SEBAGAI PUPUK ORGANIK CAIR UNTUK TANAMAN PERTANIAN. (Utilization of Liquid Waste from Seaweed Industry as Organic Liquid Fertilizer for Crops) Loppies, Justus Elisa; Yumas, Medan
Jurnal Industri Hasil Perkebunan Vol 12, No 2 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 2 Desember 2017
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.393 KB) | DOI: 10.1111/jihp.v12i2.3453

Abstract

Utilization of liquid waste from seaweed processing industry to produce organic liquid fertilizer for crops was studied. The liquid waste was taken for both before and after filtration to the waste outlet. Fertilizer was formulated in 60 %, 70 % and 80 % liquid waste and the rest portion as the mixture of banana hump, water hyacinth and seaweed thallus. Fermentation took place unaerobically for 15 days using EM4  microorganisms. Composition of 60 % liquid waste taken before the filtration to the outlet and 40 % of the mixture in the formula showed a fertilizer with the higest auxin, gibberelins cytokinin and ethylen contents of 131.210; 149.550; 183.378 and 18.01 ppm, respectively. In this composition obtained the highest value for phosphate soluble bacteria and Nitrogen fixing bacteria were 7,5 x 104 CFU/ml and 160.000 APM/ml. In fact, in an application test for chili, this formula resulted in the highest growing effects for the crop, in terms of crop height and length, width and number of leaves, compared to other formulas. Moreover, fertilizers formulated from the 70 % and 80 % liquid waste taken before the filtration to the outlet had higher K2O compound, compared to other formulas, while N, Mg, and Ca were found higher in the fertilizer, formulated from the liquid waste taken after the filtration to the outlet.Keywords:     liquid waste, seaweed, fertilizer, crops, fermentation, plant growth regulator (PGR). ABSTRAK. Pemanfaatan limbah cair industri pengolahan rumput laut untuk memproduksi pupuk cair organik untuk tanaman pertanian telah diteliti. Limbah cair diambil masing- masing dari sebelum dan sesudah penyaringan ke outlet limbah. Pupuk diformulasi dari 60 %, 70 % dan 80 % limbah cair ditambah sisanya berupa campuran bonggol pisang, enceng gondok, dan thallus hasil sortiran rumput laut. Fermentasi berlangsung secara anaerob selama 15 hari dengan menggunakan mikroorganisme EM4. Komposisi 60 % limbah cair yang diambil sebelum outlet penyaringan dan 40 % campuran bahan- bahan lainnya tersebut, pada formula pupuk menghasilkan kandungan zat pengatur tumbuh auksin, giberelin, sitokinin dan etilen tertinggi dengan kadar masing-masing 131,210; 149,550; 183,378 dan 18,01 ppm. Pada komposisi ini juga diperoleh nilai tertinggi untuk mikroba pelarut fosfat dan mikroba menambat nitrogen adalah 7,5 x 104 CFU/ml dan 160.000 APM/ml. Pada kenyataannya, uji aplikasi formula ini pada tanaman cabe menghasilkan efek pertumbuhan tanaman tertinggi, dalam hal tinggi tanaman dan panjang, lebar dan jumlah daun, dibandingkan dengan formula lainnya. Selanjutnya, pupuk yang diformulasi dari 70 % dan 80  % limbah cair yang diambil sebelum outlet penyaringan memiliki kandungan senyawa K2O lebih tinggi dibanding dengan yang lainnya, sedangkan unsur-unsur N, Mg dan Ca ditemukan pada pupuk yang diformulasi dari limbah cair yang diambil sesudah outlet penyaringan. Kata Kunci:      limbah cair, rumput laut, pupuk, tanaman pertanian, fermentasi, zat pengatur tumbuh (ZPT)
PERUBAHAN KANDUNGAN POLIFENOL DAN KEASAMAN BIJI KAKAO YANG DIFERMENTASI DENGAN PENAMBAHAN ENZIM KASAR POLIFENOL OKSIDASE DARI PULP KULIT BUAH KAKAO La Teng, P Natsir; Yunus, Muh Ruslan; Kalsum, Kalsum
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.622 KB) | DOI: 10.1111/jihp.v11i2.3411

Abstract

The aims of this research is to investigate changes in polyphenol contents and acidity of cocoabeans which were fermented by adding rough polyphenol oxidase enzymes, and dried by sun-dryingmethod. Enriched with nutrient, the rough enzymes was prepared from cocoa pod husk pulp. Fermentationtimes were varied at 16, 20, 24, 32, 36, 40, 44, and 48 hours, 2whereas the incubation periods of therough enzyme were varied at 24, 36, and 48 hours. Control treatment was also conducted by spontaneousfermentation for five days. Variables studied include polyphenol content, acidity, and reducing sugarcontent of the dried- cocoa beans. Results showed that fermentation by adding the rough polyphenoloxidase enzymes in the fermentation process could reduce polyphenol oxidation and acidification of thecocoa beans, compared to the spontaneous fermentation. This is indicated by the polyphenol contents(2.88-3.88 %), acidity (pH=5.25-6.50), and reducing sugar contents (0.60- 1.12%) of the dried cocoabeans in the fermentation by polyphenol oxidase enzyme addition for the six fermentation times, whilepolyphenol content, acidity (pH), and reducing sugar content of the dried beans were 0.98%, 52, and0.59%, respectively in the spontaneous fermentation.Keywords: cocoa beans, fermentation, polyphenol oksidase, polyphenol content, acidity. reducing sugarcontent
MEMPELAJARI KESTABILAN DAN EFEK IRITASI SEDIAAN LIPSTIK YANG DIFORMULASI DENGAN LEMAK KAKAO Sampebarra, Alfrida Lullung
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.854 KB) | DOI: 10.1111/jihp.v11i2.3420

Abstract

A study on stability and irritation effects of lipstick, formulated with cocoa butter has been done.The basic formulas of the lipstick refer to Risnawati et al, formula (2012). In this case, the addition of cocoabutter and ceraalba in the formulation of the lipstics was varied, respectively, at A (5,23% and 32,17%), B(10,40% and 26,96%), and C (15,70% and 21,74%) (w/w). The results showed that the addition of 5,23%cocoa butter and 32,17% cera alba (A), resulted in the best in the lipstick formulas, in terms of homogenity,melting point, sticking power on the lips, and color intensity. In the clinical test, it also showed not irritationefects on the skin.Keywords: lipstick, cocoa butter, stability, skin irritation
PENAMBAHAN GEL LIDAH BUAYA SEBAGAI ANTIBAKTERI PADA SABUN MANDI CAIR BERBAHAN DASAR MINYAK KELAPA Sukma Budi Ariyani; Hidayati Hidayati
Jurnal Industri Hasil Perkebunan Vol 13, No 1 (2018): Jurnal Industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (352.754 KB) | DOI: 10.33104/jihp.v13i1.3675

Abstract

Sabun cair dibuat melalui reaksi saponifikasi dari minyak dan lemak yang direaksikan dengan KOH. Gel lidah buaya digunakan sebagai antibakteri dan memiliki kandungan zat yang baik untuk kulit. Penelitian ini bertujuan memperoleh karakteristik gel lidah buaya, memperoleh produk sabun mandi cair dengan penambahan gel lidah buaya dan mengetahui aktivitas antibakteri Escherichia coli pada sabun mandi cair yang diperoleh. Metode penelitian yang dilakukan meliputi pembuatan sediaan gel lidah buaya, pengujian gel lidah buaya, pembuatan sabun mandi cair berbahan dasar minyak kelapa, pengujian sabun mandi cair sesuai SNI dan uji daya hambat bakteri Escherichia coli. Variabel berubah yang digunakan adalah konsentrasi gel lidah buaya yang ditambahkan pada pembuatan sabun mandi cair (5, 10 dan 15%). Hasil yang diperoleh adalah gel lidah buaya dapat dijadikan sebagai bahan pembuatan produk kosmetik. Gel lidah buaya ini mengandung zat saponin, antrakuinon, lignin dan 18 jenis asam amino. Produk sabun mandi cair yang diperoleh, untuk parameter keadaan, pH, bobot jenis dan angka lempeng total, hasilnya memenuhi SNI sabun mandi cair (SNI 06-4085-1996) dan memiliki daya hambat terhadap bakteri Escherichia coli dengan diameter zona hambat rata-rata sebesar 1,85 cm dengan metode uji cakram dish.Kata kunci : Escherichia coli, gel lidah buaya, minyak kelapa, sabun mandi cair
DESIGNING FUNCTIONAL BEVERAGES PROCESS : HIGHLIGHTING LESSONS LEARNED FROM RESEARCH AND DEVELOPMENT Agus Sudibyo
Jurnal Industri Hasil Perkebunan Vol 13, No 1 (2018): Jurnal Industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.904 KB) | DOI: 10.33104/jihp.v13i1.3698

Abstract

In recent times, there has been growing recognition of the key role of foods and beverage in disease prevention and treatment. Rapidly increasing knowledge on nutrition, medicine, and plant biotechnology has dramatically changed the concepts about food, health and agriculture, and brought in revolution of them. Research currently underway at academic, industry and government facilities will reveal how a myriad of substances can be used  as functional food components. Thus natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent pool of molecules for the production of nutraceuticals, functional foods, and food addives. This review attempts to display about research and development of functional beverages and designing functional beverages and the formula for beverage success.Keywords: designing, functional beverages, lessons learned, highlighting, research and development.
ANTIAGING PROPERTIES OF CREAM MADE WITH COCOA POLYPHENOL, ALOE VERA (Aloe barbadensis) AND SEAWEED (Euchema cottoni) AS ACTIVE AGENTS Sifat Antiaging dari Krim Berbahan Aktif Polifenol Kakao, Aloe Vera (Aloe barbadensis) dan Rumput Laut (Euchema cottoni) Eky Yenita Ristanti; Sitti Ramlah; Dwi Indriana
Jurnal Industri Hasil Perkebunan Vol 13, No 1 (2018): Jurnal Industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (579.583 KB) | DOI: 10.33104/jihp.v13i1.3760

Abstract

Cream made from cocoa polyphenol combined with aloe vera and seaweed has been prepared and its antiaging properties has been studied. Cream composition consisted of cocoa butter, olive oil, sodium dodecyl sulphate, polypropylene glycol, cetyl alcohol and aquadest as the cream base. Cocoa polyphenol, aloe vera and seaweed were used as active agent to perform antiaging activity. Antiaging tests were done in vivo, using male Wistar rats. Antiaging tests included cream effectivity to protect skin from UV B radiation, which indicated by wrinkle, exfoliation, erythema and skin elasticity. Result of this research shows that skin applied with cream contained cocoa polyphenol, aloe vera and seaweed has less wrinkle and erythema after being exposed with UV B lamp for 2 weeks. Cream contained 3 active ingredients (cocoa polyphenol, aloe vera and seaweed) shows less effectivity to protect against exfoliation compare to cream with only 2 active ingredients (aloe vera and seaweed), however, cream with 3 ingredients still shows better protection to skin, compare to the unprotected skin (skin which not applied with any cream). In addition, skin applied with cream contained cocoa polyphenol, aloe vera and seaweed shows better elasticity, compared to those which not applied with cream. 
ANALISIS FINANSIAL PEMANFAATAN LIMBAH TANDAN KOSONG KELAPA SAWIT MENJADI BIOKAR UNTUK MEDIA TANAM Amos Lukas; Suharto Ngudiwaluyo; Heru Mulyono; Imran Rosyadi; Ishenny Mohd Noor; P. Natsir La Teng
Jurnal Industri Hasil Perkebunan Vol 13, No 1 (2018): Jurnal Industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (673.824 KB) | DOI: 10.33104/jihp.v13i1.3733

Abstract

Abstrak, Pemanfaatan limbah tanda kosong kelapa sawit sebesar 22-23 % menjadi biokar untuk media tanam mampu meningkatkan   kandungan karbon tanah menjadi 2 %  dari 0,4 – 0,7 % /Ha, kualitas fisik dan kimia tanah, daya simpan air tanah,  daya simpan pupuk untuk kebutuhan tanaman, kandungan oksigen dalam tanah, aktivitas fertility mikroorganisme tanah, nutrisi tanah . Biokar yang  dihasilkan dari limbah PPKS untuk media tanam memberikan hasil 10 ton / ha padi hitam, pemakaian pada kebun sawit  di kota Langsa menghasilkan TBS:20-40kg / tandan. Media tanam meningkatkan pendapatan sebesar Rp .1.100.000, perjam untuk pabrik pengolahan sawit kapasitas 100 ton / jam TBS, dalam sehari operasi selama 24 jam ada peluang bagi pabrik menghasilkan Rp. 26.400.000,-. ROI 78%/years, B/C ratio 1,71.Kata Kunci : Tanda buah segar, limbah tandan kosong kelapa sawit, biokar, media tanam, karbon, aktivitas mikroorganisma tanah, nutrisi tanah dan padi hitam

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