Articles

Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life

Jurnal Teknologi Dan Industri Pangan Vol 16, No 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Critical moisture and water activity of Sata. a Malaysian traditional food made of fish and young coconut meats, were analyzed for the first and second critical points of transition among the primary, secondary and tertiary bound water fractions in the Sata. It was found out that the first critical points of moisture content and water activity were M, of 5.09 % db (4.73 % wb) and ar of 0.44 respectively. The second critical points were water content M5 of 19.38 % db(15.2 % wb) and water activity as of 79 % respectively. The upper limit of he tertiary bound water (Mt) was 75.3 % db (43.0 % wb). Sate sample in the primary bound water fraction (represented by moisture content at 5.0 % rib / 4.73 % wb), was stable in color and appearance, but slightly rancid due to molecular mobility of the liquid oil content The sample in the secondary bound water fraction (represented by moisture content of 15.0% db / 13.0% wb), has a color change to darker brown: and in the tertiary bound water fraction (represented by moisture of 30.5 % db / 23.4 % wb), mold growth appeared on the 10th day storage. The characteristics of the Malaysian Sate indicated an intermediate moisture food (IMF) with water content of 37.5% wb, water activity of 0.9 and limited shelf tile to, few days at room temperature. Key words : Malaysian sata critical aw. critical moisture, sorption isotherm, shelf life  

ANALISIS FRAKSI-FRAKSI KURVA ISOTERMI SORPSI AIR DARI TEPUNG ROSELA DAN PENGARUHNYA TERHADAP SIFAT-SIFAT MUTU PRODUK [Analysis of Moisture Sorption Isotherm Fraction of Roselle Powder and Its Effect on Products the Quality Characteristics]

Jurnal Teknologi Dan Industri Pangan Vol 24, No 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

ANALISIS FRAKSI-FRAKSI KURVA ISOTERMI SORPSI AIR DARI TEPUNG ROSELA DAN PENGARUHNYA TERHADAP SIFAT-SIFAT MUTU PRODUK [Analysis of Moisture Sorption Isotherm Fraction of Roselle Powder and Its Effect on Products the Quality Characteristics] Rita Hayati Fakultas Pertanian, Universitas Syiah Kuala, Darussalam Banda Aceh   Diterima 17 Februari 2012 / Disetujui 30 Juli 2013 ABSTRACT                 The purpose of this study was to determine the fractions of moisture sorption isotherm curve and the critical water content of roselle powder and its effect on the product quality during storage. Roselle flowers were harvested at 25 days after flowering and sun dried (30ºC) for 3 days. The result showed that the moisture sorption isotherm curve of the roselle powder was sigmoid. The critical transition points among the three fractions of  the bound water in the roselle flour were first at moisture content (Mp) and water activity (ap) of 7.97% dry basis (db) and 0.23 respectively, and second at Ms 21.1% db water content and water activity (as) of 0.65%. Roselle powder samples were stored for 20 days at three relative humidity (RH) fractions represented by RH 22% (moisture content at 7.2% db), RH 57 % (20.5% db) and 84 % (54.2% db). The samples stored in the first fraction was stable in texture, colour and appearance, while the sample in the secondary bound water fraction (21.1% db), changed in colour into darker red. The sample stored in the tertiary bound water fraction (54.2% db) changed into brown colour with musty smell and mouldy after 15 days.  

Moisture Sorption Isotherm and Shelf Life Analysis of Dried Tongkol (Euthynnus affinis) from Aceh

Jurnal Teknologi Dan Industri Pangan Vol 15, No 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Tongkol dried fish (Ikan Kayu Tongkol) is lumps of less salted dried fish usually used as popular ingredient for some traditional fish dishes in Aceh as well as in Malaysia. In Japan it is further processed into Katsou-bushi for preparation of special soup. The objective of this research was to find out water relation parameters in the less salted dried fish as related to shelf life, characteristic changes during storage and estimate analysis of it’s expired date. Dried fish samples were equilibrated in 15 levels of RH at 28oC and their equilibrium moisture contents were determined. Moisture sorption isotherm derived from the correlation of equilibrium moisture content data indicated a typical sigmoidal curve implying 3 regions of water adsorption. The water sorption regions accounted for three fractions of bound water as analyzed using three different mathematical models. The first water fraction ranged 0 – 5.95 %, the second 5.95 – 17.52 % and the third fraction ranged 17.52 – 91.12 % dry basis, equivalent to 0 – 5.6 %, 5.6 – 14.9 % and 14.9 – 47.4 % wet basis respectively. Storage simulation experiment in two packaging materials as carried out at 30oC and 90 % RH resulted shelf life of 2749 days (91 months) in the packaging of plastic impregnated allumunium and 1204 days (40 months) in plastic packaging. These very long shelf life was due to the added salt in the produt which increased Mc as high as 46.9 % to cause mold growth. This estimate analysis of shelf life using the mathematical model of Labuza (1984) is one of the appropriate methods to determining expired date of dry food products. Key words : “ Ikan kayu “, skip jack, water sorption isothermi, water fraction, shelflife. 

PERBANDINGAN SUSUNAN DAN KANDUNGAN ASAM LEMAK KELAPA MUDA DAN KELAPA TUA (Cocos nucifera L.) DENGAN METODE GAS KROMATOGRAFI

Jurnal Floratek Vol 4, No 1 (2009): Vol 4 No 1, 2009
Publisher : Universitas Syiah Kuala

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Abstract

Comparation of Composition and Content of Fatty Acid in Young Coconut and Mature Coconut (Cocos Nucifera L.) with Chromatografi Method Rita Hayati Fakultas Pertanian Unsyiah, Darussalam Banda Aceh ABSTRACT Objectives of this research was to evaluate the differences in composition and contents of fatty acid between the young and mature coconut and to provide information for health aspects.  Results showed that  content of  lauric acid and myristic acid of young coconut were lower than those of mature coconut.  Medium Chain Glycerides (MCT) C8 of young coconut was also lower than that of mature coconut.  Coconut oil rate of mature and young coconut at this study was 131,80 %. 

PENGOPTIMUMAN TIGA FORMULASI SATA PADA BANGSA INDONESIA, MELAYU DAN CINA MELALUI PENILAIAN SENSORI

Jurnal Floratek Vol 3, No 1 (2008)
Publisher : Universitas Syiah Kuala

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Abstract

Optimization of Three Sata Formulation on Indonesian, Malayan, and Chinese through Sensory Evaluation Rita Hayati Fakultas Pertanian Unsyiah, Nanggroe Aceh Darussalam  ABSTRACT Result of the study showed that optimum region for sata production using boiled tuna fish, katsoubushi and surimi were 36-40%, 39-85% and 0-12%, respectively.  Three formulations were selected for validation study.  Two formulation were from acceptance region (F1=0.37 of boiled fish, 0.46 katsoubushi, 0.17 surimi, F2 =0.37 of boiled fish, 0.40 katsoubushi, 0.22 surimi), and one formulation from rejection region (F3 =12.5 of boiled fish, 75 katsoubushi, and 12.5 surimi). The validation of the three optimum points using sensory evaluation showed that formulation F1 was most acceptable followed by F2 and F3. There was significant difference (P≤0.05) between F1 and F2 when compared to F3, thus model equation was able to predict the optimum points.  

SIFAT KIMIA DAN EVALUASI SENSORI BUBUK KOPI ARABIKA

Jurnal Floratek Vol 7, No 1 (2012)
Publisher : Universitas Syiah Kuala

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Abstract

Study of chemical characteristics and sensory evaluation of e Arabica coffee pawder (Coffea arabica L.) has been performed. The results showed that chemical characteristics significantly differed among varieties tested.  Variety Gayo 1 had water content 13.39%, the highest water content compared to Variety P88 and Variety Bergendal. Varieties Gayo 1 had fat content 5.66% and was significantly different from other two varieties. Caffeine levels were significantly different among varieties; Varieties P88  0.95%, Varieties Gayo 1 0.99%, Varieties Bergendal 1.09% but all varieties had met a standard caffeine content of coffee ground. Sensory evaluation using a quantitative descriptive analysis showed that coffee powder of Variety Gayo 1 was received by panelists on attributes of flavor, taste, and overall acceptance, while coffee powder of Variety Bergendal had a low value of the attributes tested.

PENGARUH PEMBERIAN ABU TERBANG (FLY ASH) TERHADAP AKUMULASI ARSEN (As) DAN PRODUKSI BEBERAPA JENIS TANAMAN SAWI DI TANAH GAMBUT

Jurnal Sains Mahasiswa Pertanian Vol 2, No 1: April 2013
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Tanah gambut sebagai media tumbuh tanaman dibatasi sifat gambut yang masam, kejenuhan basa rendah, kadar P, K dan Ca rendah, sehingga perlu upaya untuk membuat gambut siap digunakan untuk budidaya tanaman sawi. Pemberian beberapa dosis abu terbang diharapkan menjadi salah satu alternatif untuk mengatasi kendala tersebut. Penelitian ini bertujuan untuk mengetahui interaksi pemberian abu terbang dan penggunaan berbagai jenis sawi terhadap akumulasi arsen (As) dan produksi sawi pada tanah gambut. Penelitian  ini menggunakan Rancangan Petak Terbagi dalam (RAL), yang terdiri dari 2 faktor sebagai faktor yakni faktor utama  abu terbang dan varietas tanaman sawi, factor varietas tanaman sawi terdiri dari 4 taraf perlakuan yaitu, sawi pakchoi, sawi hijau, sawi kalian dan sawi keriting dan dosis abu terbang terdiri dari 4 taraf perlakuan yaitu, a1 (300 g/polybag), a2 (600 g/polybag), a3 (900 g/polybag) dan a4 (1200 g/polybag). Adapun variabel yang diamati adalah pH tanah setelah inkubasi, pH tanah setelah penelitian, berat basah tanaman, akumulasi logam arsen (As) pada tajuk tanaman. Hasil penelitian menunjukan bahwa pemberian abu terbang, memberikan pengaruh nyata terhadap reaksi tanah (pH) dan berat basah tanaman serta interaksi antar tingkat berbagai dosis dan jenis tanaman, hasil penelitian juga  mengindikasikan bahwa sayuran yang ditanam pada media tanah gambut yang diberi penambahan abu terbang relatif aman dikonsumsi dengan indikasi tidak adanya pengaruh pada kandungan logam berat As pada tanaman sawi. Kata kunci: Tanah Gambut , Sawi, Abu Terbang, Arsen (As)

PENGARUH PENGGUNAAN ABU TERBANG (FLY ASH) DAN BEBERAPA JENIS SAWI TERHADAP KADAR LOGAM KADMIUM (Cd) DAN PRODUKSI SAWI DI TANAH GAMBUT

Jurnal Sains Mahasiswa Pertanian Vol 2, No 1: April 2013
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Lahan gambut mempunyai potensi yang cukup baik untuk usaha budidaya tanaman sayuran seperti sawi, akan tetapi mempunyai masalah berkaitan dengan tingkat kemasaman tanah.  Penggunaan abu terbang sebagai pengganti kapur dinilai lebih efisien selain dapat mengatasi masalah kemasaman tanah juga dapat mengatasi masalah pencemaran lingkungan akibat akumulasi limbah batubara.  Abu terbang dapat digunakan sebagai amelioran untuk memperbaiki kesuburan tanah,  karena mengandung kalsium yang cukup tinggi sehingga dapat digunakan sebagai pengganti kapur pertanian.  Abu terbang juga mengandung unsur  mikro dan beberapa unsur makro yang dibutuhkan tanaman.  Di sisi lain abu terbang juga mengandung logam berat salah satunya Cd.  Famili Brassicaceae (kubis-kubisan) tergolong tanaman yang mampu mengakumulasi logam berat, sehingga sering digunakan dalam phytoextraction pada lahan yang tercemar logam berat.  Penelitian ini dilakukan bertujuan untuk mengetahui pengaruh penggunaan abu terbang (fly ash) dan beberapa jenis sawi terhadap kadar logam kadmium (Cd) dan produksi sawi di tanah gambut.  Tempat penelitian  di Kebun Percobaan Fakultas Pertanian Universitas Tanjungpura  Kota Pontianak.  Penelitian berlangsung dari bulan Januari 2012 sampai dengan Maret 2012.  Metode penelitian menggunakan  rancangan acak lengkap (RAL) dengan pola Faktorial Split Plot  yang terdiri dari 2 faktor. Sebagai petak utama (main plot) adalah faktor dosis abu terbang (a), terdiri atas 4 taraf yakni: a1 (300 g/polybag abu terbang), a2 (600 g/polybag abu terbang), a3 (900 g/polybag abu terbang) dan a4 (1200 g/polybag abu terbang).  Anak petak (sub plot) adalah faktor jenis tanaman sawi (t) terdiri atas 4 taraf yakni : t1 (sawi pakcoy), t2 (sawi hijau), t3 (kailan), t4 (sawi keriting).  Analisis meliputi pH tanah, berat basah tanaman setelah pemanenan, serta kadar logam berat Cd pada jaringan tanaman.  Hasil penelitian menunjukkan bahwa pemberian abu terbang pada media tanam tanah gambut dapat meningkatkan pH tanah sehingga memperbaiki kesuburan tanah gambut. Hasil penelitian juga memperlihatkan  bahwa tanaman sawi yang ditanam pada media tanah gambut yang diberi penambahan abu terbang relatif aman dikonsumsi dengan indikasi tidak adanya kandungan logam berat Cd pada jaringan tanaman. Kata kunci: abu terbang, logam berat Cd, sawi, tanah gambut

PENGARUH PEMBERIAN ABU TERBANG (FLY ASH) PADA TANAH GAMBUT TERHADAP PRODUKSI TANAMAN FAMILI Brassicaceae DAN AKUMULASI LOGAM TIMBAL (Pb)

Jurnal Sains Mahasiswa Pertanian Vol 2, No 2: Agustus 2013
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Pemanfaatan abu terbang (fly ash) pada tanah gambut untuk memperbaiki kesuburan tanah sebagai media tumbuh tanaman sayur-sayuran sangat potensial, karena jumlah fly ash yang cukup banyak serta keberadaan lahan kritis yang cukup luas. Penelitian ini untuk mengetahui pengaruh pemberian abu terbang (fly ash) pada tanah gambut terhadap produksi tanaman famili Brassicaceae dan akumulasi logam timbal (Pb). Hasil penelitian menunjukkan bahwa pemberian fly ash pada tanah gambut mampu meningkatkan pH tanah. Hasil penelitian mengindikasikan juga bahwa tanaman aman untuk di konsumsi karena pemberian fly ash pada tanah gambut tidak berpengaruh terhadap kadar logam timbal (Pb) pada tanaman famili Brassicaceae. Kata Kunci : Abu terbang (Fly Ash), tanah gambut, logam timbal(Pb) dan BrassicaceaeUtilization of fly ash on peat soil to improve fertility of soil as a growing medium vegetable crop potential, because the amount of fly ash are pretty much as well as the existence of critical area is quite extensive. This study to determine the effect of fly ash on peat soil to the plant family Brassicaceae production and metal accumulation of lead (Pb). The results showed that administration of fly ash on peat soils to increase soil pH. The results also indicate that the plant is safe for consumption because of the provision of fly ash on peat soil had no effect on levels of lead metal (Pb) in the plant family Brassicaceae. Keywords : Fly ash, peat soil, metal lead (Pb) and Brassicaceae

Kajian Fermentasi dan Suhu Pengeringan pada Mutu Kakao (Theobroma cacao L.)

Jurnal Keteknikan Pertanian Vol 26, No 2 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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ABSTRACT A study on the Fermentation and drying temperature in cacao quality was carried out. From result of research was fermentation 8 day at temperature 60 0C representing best treatment from all treatment. However accelerate drying the higher content 1.32%/hours and the decrease amount equal to 0.39%/hours. The best colour of quality cacao was produced using the fermentation (8 day) and drying temperature (40 0C). It met the standard attributes rating the higher the texture was fermentation (4 day) and drying temperature (60 0 C). However the fermentation 6 day and drying temperature 60 0C with high panelist acceptance. Keywords: Fermentation, temperature, drying, cacao  ABSTRAK Kajian fermentasi dan suhu pengeringan terhadap mutu kakao telah dilakukan. Hasil penelitian menunjukkan bahwa fermentasi 8 hari pada suhu 60 0C merupakan perlakuan terbaik dari semua perlakuan. Namun laju pengeringan lebih tinggi 1,32%/jam dan jumlah penurunan sebesar 0,39%/ jam. Warna terbaik kualitas kakao yang diproduksi menggunakan fermentasi (8 hari) dan suhu pengeringan (40 0C), tetapi nilai atribut tertinggi adalah atribut tekstur  yang ditemukan pada fermentasi (4 hari) dan suhu pengeringan (60 0C), bagaimanapun penerimaan panelis tertinggi didapati pada perlakuan  fermentasi 6 hari dan suhu pengeringan 60 0C. Katakunci: Fermentasi, temperatur, pengeringan, kakao.