Nur Asyik, Nur
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ANALISIS KELAYAKAN PRODUKSI BUBUK KAKAO SISTEM VACUUM ROASTING DAN LEMAK KAKAO SKALA INDUSTRI KECIL

Agriplus Vol 24, No 3 (2014)
Publisher : Agriplus

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Cocoa is an important ingredient in a variety of food and beverage industry and the mainstay of agricultural commodities with an important role in the Indonesian economy. Improving the quality of products processed cocoa powder and cocoa butter especially important in order to create superior products and win market. This can be achieved either by roasting vaccum system that is able to increase the levels of antioxidants in cocoa powder. In research conducted technical analysis of financial feasibility medium industrial vacuum systems roasting cocoa powder and cocoa butter in North Kolaka . Result of  the analysis of the technical aspects, the product obtained planned capacity of 5 tons of cocoa powder and cocoa butter 4.6 tons a year. For the necessary raw materials fermented cocoa beans were 12.4 tons/year. Machines used, among others, roaster machine, desheller, pemasta machine, the type of hydrolic press  cocoa, cocoa (panmill) and screening machines. The total capital investment of Rp.690.859.730, total production cost     Rp. 476.676.567 while proceeds from powder and cocoa butter are Rp.949.949.544. The calculation of eligibility criteria Net B/C of 2.05 was obtained. Rp.1.418.869.949 NPV, IRR 43.1%, BEP achieved at the production level of 1.3 tonnes and 1.1 tonnes of cocoa powder cocoa butter, and the payback period is 2 years and 7 months. The eligibility criteria of the calculation shows that the establishment of agro-industry units powder and cocoa butter in North Kolaka decent realized. Keywords: powder and cocoa butter, vacuum roasting, technical and financial analysis  

ANALISIS KADAR KATEKIN DAN EVALUASI AKTIVITAS ANTIOKSIDAN BEBERAPA PRODUK BERBAHAN UTAMA BUBUK KAKAO (Content Analysis And Evaluation Activities Antioxidant Catechins Some Major Products Based Cocoa Powder)

REKAPANGAN Vol 10, No 1 (2016): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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ABSTRAKAntioksidan katekin pada biji kakao diperkirakan bisa mencapai 10%. Senyawa tersebut memberikan banyak manfaat bagi kesehatan. Namun dalam proses pengolahan menjadi bubuk senyawa tersebut banyak mengalami penurunan. Penelitian ini bertujuan untuk mengetahui kadar katekin dan mengevaluasi aktivitas antioksidan pada beberapa produk berbahan utama bubuk kakao di kota Kendari. Kegiatan penelitian diawali dengan survey dan pengambilan sampel produk pada beberapa pasar/toko di Kota Kendari Sulawesi Tenggara. Analisis katekin menggunakan komponen katekin standar (+)-katekin dan evaluasi aktivitas antioksidan menggunakan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Hasil penelitian menunjukkan bahwa dari 11 produk komersil (yang diberi kode A – K), kadar katekin terendah diperoleh pada produk H sebesar 1,40% dan tertinggi pada produk I (2,72%). Hasil evaluasi aktivitas antioksidan produk dengan kadar katekin tertinggi (produk I) juga menunjukkan aktivitas antioksidan tertinggi sebesar 21,37%. 11 produk komersil tersebut seluruhnya memiliki kadar katekin yang lebih rendah dibandingkan produk bubuk kakao dengan kode L yang diolah dari biji kakao lokal.Kata kunci : katekin, antioksidan, bubuk, kakao, DPPHABSTRACTAntioxidant catechins in cocoa beans is expected to reach 10%. The compounds provide many health benefits. But in the process of processing into powder compounds are plenty decreased. This study aims to determine the levels of catechins and evaluate the antioxidant activity in some of the major products made from cocoa powder in Kendari. Research activities beginning with a survey and sampling of products in some markets / shops in the city of Kendari, Southeast Sulawesi. Analysis of catechins catechin using standard components (+) - catechin and evaluation of antioxidant activity using DPPH (2,2-diphenyl-1-picrylhydrazyl). The results showed that of the 11 commercial products (code A - C), low levels of catechins obtained on H amounted to 1.40% and the highest in the product I (2.72%). The results of the evaluation of the antioxidant activity of the product with the highest catechin content (product I) also showed the highest antioxidant activity of 21.37%. 11 The commercial products all have lower levels of catechins than cocoa powder products with the code L prepared from local cocoa beans.Keywords: catechins, antioxidants, powder, cocoa, DPPH

FORMULASI PEMBUATAN BISKUIT BERBASIS TEPUNG KOMPOSIT SAGU (Metroxylon sp.) DAN TEPUNG IKAN TERI (Stolephorus commersonii)

Jurnal BioWallacea Vol 5, No 1 (2018): Sains & Biodiversitas Wallacea
Publisher : Jurnal BioWallacea

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ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung komposit sagu dan tepung ikan teri terhadap sifat organoleptik biskuit. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yaitu menggunakan lima perlakuan formulasi sebagai berikut : B0 (tepung sagu 0% : tepung ikan teri 0% : tepung terigu 100%), B1 (tepung sagu 70% : tepung ikan teri 10% : tepung terigu 20%), B2 (tepung sagu 60% : tepung ikan teri 20% : tepung terigu 20%), B3 (tepung sagu 50% : tepung ikan teri 30% : tepung terigu 20%), dan B4 (tepung sagu 40% : tepung ikan teri 40% : tepung terigu 20%).  Setiap perlakuan diulang sebanyak 4 kali sehingga didapatkan 20 unit percobaan.  Data hasil pengamatan dianalisis menggunakan sidik ragam (ANOVA). Apabila diperoleh penilaian organoleptik yang berpengaruh nyata, maka dilanjutkan dengan uji Duncan’s, pada taraf kepercayaan 95% (α = 0,05). Variabel pengamatan  meliputi uji organoleptik (warna, tekstur, aroma dan rasa) dengan menggunakan 15 orang  panelis.  Hasil penelitian menunjukkan bahwa perlakuan formulasi tepung komposit sagu dan tepung ikan teri memberikan pengaruh sangat nyata terhadap penilaian organoleptik warna, tekstur, aroma dan rasa biskuit.  Produk biskuit yang disukai panelis (perlakuan terbaik) terdapat pada perlakuan B1 (tepung sagu 70% : tepung ikan teri 10% : tepung terigu 20%) dengan skor organoleptik warna 3,00 (agak suka), organoleptik tekstur 3,45 (agak suka), organoleptik  aroma 3,08 (agak suka) dan organoleptik rasa 2,83 (agak suka). Kata kunci : Tepung sagu, tepung ikan teri, biskuit, formulasi dan sifat organoleptik ABSTRACTThe purpose of this study was to determine the effect of sago composite flour and anchovy flour formulations on the organoleptic properties of biscuits. The study used a Completly Randomized Design (CRD) using five treatment formulations as follow: B0 (0% sago flour : 0% anchovy flour : 100% wheat flour), B1 (70% sago flour : 10% anchovy flour : 20% wheat flour), B2 (60% sago flour: 20% anchovy flour : 20% wheat flour), B3 (50% sago flour : 30% anchovy flour : 20% wheat flour), and B4 (40% sago flour: 40% anchovy flour : 20% wheat flour). Each treatment was repeated four times to get 20 units of experiment. The observed data were analyzed using Analysis of Variance (ANOVA) with Duncan’s post hoc test at 95% confidence interval (α = 0,05). Observation variables consisted of organoleptic test (color, texture, flavor and taste) using 15 panelists. The results showed that treatment of sago composite flour and anchovy flour formulations had a significant effect on organoleptic assessment of color, texture, aroma and taste of biscuits. The preferred biscuit product (best treatment) was found in B1 treatment (70% sour flour : 10% anchovy flour : 20% wheat flour) with score of organoleptic color is 3,00 (rather like), organoleptic texture is  3,45 (rather like), organoleptic aroma is 3.08 (rather like) and organoleptic taste is 2.83 (rather like). Keywords: Sago flour, fish meal, biscuit, formulation and organoleptic properties.