Firdausni, Firdausni
Balai Riset dan Standardisasi Industri Padang

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Pengaruh Natrium Metabisulfit dan Proses Mekanik Terhadap Kualitas Talas Blok Hermianti, Wilsa; Firdausni, Firdausni
Jurnal Litbang Industri Vol 3, No 1 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (471.028 KB) | DOI: 10.24960/jli.v3i1.618.31-38

Abstract

Kimpul Taro (Xanthosoma sagittifolium) contains high starch as non-rice carbohydrate source. Taro have itching  and  mucu caused by Calcium oxalate content. Its shelf life only 1- 2 weeks therefore, without treatment processing it would be difficult in transportation. There is absence  literature on taro block production. The research was done to decrease itching taste and mucus, simply in transportation and distribution,  so to lenghten of shelf life with processing treatments are soaking in 1% sodium chloride, soaking in 0,1% sodium metabisulphite, and its combination, and comparising processing of block taro between manual and mechanical press. The analysis was done on several parameters that influence to quality and shelf life of taro block such as water content, level of ash, starch, calcium oxalate, protein and sulphite residue, and organoleptic test by panelist. The result of research showed that soaking in solution of 0.1% sodium metabisulphite for 20 hours gave optimum result with content of calcium oxalate was 0.13%, residue of suphite was 1.39 mg/kg, level of ash 1.12%, 73,37% starch, protein 3.4%, and organoleptic test of colour and smell value of block taro were preferred by panelists and storage time for 8 months still in good condition. The making of  taro block with press mechanic systems had calcium oxalate content 0.065%, yield 21.38%, residue of sulphite 1.39 mg/kg, was able to decrease drying times for 7 hours with drying oven at 40 degC.ABSTRAKTalas kimpul (Xanthosoma sagittifolium) mengandung karbohidrat berupa pati yang cukup tinggi sehingga dapat berfungsi sebagai bahan pangan karbohidrat non beras. Talas menimbulkan rasa gatal dan berlendir yang disebabkan oleh kandungan kalsium oksalat. Umur simpan talas hanya 1-2 minggu. Oleh karena itu tanpa proses pengolahan akan menyulitkan dalam penyimpanan dan transportasi. Talas blok belum diproduksi, dan belum ada literatur yang menyatakan teknologi proses dan pengolahannya. Penelitian ini dilakukan  untuk mengurangi rasa gatal dan lendir, memudahkan dalam transportasi dan distribusi, serta untuk memperpanjang umur simpan dengan perlakuan perendaman dalam larutan garam 1%, larutan natrium metabisulfit 0,1%  dan kombinasi perendaman larutan garam 1% dengan  natrium metabisulfit 0,1%, kemudian membandingkan proses pembuatan talas blok secara manual dan mekanik. Analisis dilakukan terhadap kadar air, kadar abu, kadar pati, kalsium oksalat, protein dan sulfit tersisa serta uji organoleptik oleh panelis.  Hasil penelitian menunjukkan bahwa perendaman dalam larutan natrium metabisulfit selama 20 jam memberikan hasil yang optimum dengan   kadar kalsium oksalat 0,13%, sulfit tersisa 1,39 mg/kg, kadar abu 1,12%, kadar pati 73,37%, protein 3,4%, dan hasil uji organoleptik nilai warna dan aroma talas blok disukai panelis serta masa simpan 8 bulan masih dalam keadaan baik. Pembuatan talas blok dengan sistim mekanik menghasilkan kandungan kalsium oksalat 0,065%, rendemen 21,38%, sulfit tersisa 1,39 mg/kg, mampu menghemat waktu pengeringan selama 7 jam dengan oven suhu 40oC.
Stabilitas Ekstrak Kurkumin Kunyit dan Klorofil Daun Pandan Menggunakan  Tocoferol dan Dekstrin Elizarni, Elizarni; Firdausni, Firdausni; Anwar, Hazil; Sari, Risma
Jurnal Litbang Industri Vol 4, No 2 (2014)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.819 KB) | DOI: 10.24960/jli.v4i2.643.97-103

Abstract

Stability level of natural dyes is lower than synthetic dyes in treatment process, heating, and storage because natural dyes are easy to degrade or fade. The research was conducted to study the natural dyestuff manufacturing in the form of raw turmeric powder, pandan leaves which have a good stability in use as a food additive. The purpose of research was to get the optimum curcumin extract from turmeric and pandan leaves’s chlorophyll with variations of hot water used and pH. In the obtaining extract was used optimum a tocopherol and dextrins to get a dry powder of turmeric and pandan leaves. The result of research showed that the best pH solution for the extraction of turmeric was pH 4 at a heating temperature 600C with absorbance value 0.8539, while the optimum pH for chlorophyll extraction from Pandan leaves was pH 10 with absorbance value 0.9208. The use of 1-3% dextrin could increase the stability of the dyes.ABSTRAK Zat warna alam mempunyai tingkat kestabilan yang rendah dibandingkan pewarna sintetis dalam proses pengolahan, pemanasan, dan penyimpanan, karena pewarna alami mudah mengalami degradasi atau pemudaran. Penelitian ini dilakukan untuk mempelajari pembuatan zat warna alam dalam bentuk bubuk dari bahan baku kunyit, daun pandan yang memiliki tingkat kestabilan yang baik dalam penggunaannya sebagai bahan tambahan makanan. Tujuan penelitian untuk mendapatkan ekstrak kurkumin dari kunyit dan klorofil dari daun pandan yang optimum dengan variasi pemakaian air panas dan pH. Terhadap ekstrak dilakukan pemakaian a tocoferol dan dekstrin yang optimum untuk mendapatkan bubuk kering dari kunyit dan daun pandan. Hasil penelitian menunjukkan bahwa pH larutan ekstraksi yang terbaik untuk kunyit adalah pH 4 pada suhu pemanasan 600C dengan nilai absorban 0,8539, sedangkan untuk pH optimum ekstraksi klorofil dari daun pandan adalah pH 10 dengan absorban 0,9208. Pemakaian dekstrin 1-3% dapat meningkatkan kestabilan zat warna.
Potensi Pigmen Cassiavera pada Minuman Jahe Instan Sebagai Minuman Fungsional Firdausni, Firdausni; Failisnur, Failisnur; Diza, Yulia Helmi
Jurnal Litbang Industri Vol 1, No 1 (2011)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (107.758 KB) | DOI: 10.24960/jli.v1i1.590.15-21

Abstract

Cassiavera (Cinnamomum burmannii) contains reddish brown to dark brown pigment that can be used as additives in instant ginger drink. The pigment was generated by maceration method in water at initial temperature 25-27ºC and 85-100ºC with maceration time of 24, 48 and 72 hours. Cassiavera filtrate with optimal color intensity was then added to the ginger powder in the ratio w/v (10:1), (10:2) and (10:3). The potency of cassiavera pigment in the instant ginger was seen from the color intensity by using a spectrophotometer, test of total phenols and panelist preference level of aroma, color, and flavor generated. Results of the research showed that the treatment time of maceration significantly affected the color intensity of the product. The best treatment of cassiavera pigment generating was found on maceration with water at temperature 85-100ºC for 48 hours and comparison of ginger powder and cassiavera filtrate 10:3 (w/v) with the highest color intensity 0, 3813 and the color preferred by the panelists. Total phenol was 26.51 ppm, with average values of organoleptic test of taste, color, and aroma were 3.20, 3.40, and 3.40 respectively. The Color intensity was measured by using a spectrophotometer at a wavelength of 556 nm indicated the intensity of color between 0.0345 - 0.3813, and total phenols between 20.47 and 26.51 ppm.ABSTRAKCassiavera (Cinnamomum burmannii) mengandung pigmen berwarna coklat kemerahan sampai coklat tua yang digunakan sebagai bahan tambahan pada minuman jahe instan. Pengambilan pigmen dengan maserasi air pada suhu awal 25-27ºC dan 85-100ºC dengan lama maserasi 24, 48 dan 72 jam. Filtrat cassiavera dengan intensitas warna optimal yang didapatkan selanjutnya ditambahkan pada jahe bubuk dengan perbandingan antara jahe bubuk dan filtrat cassiavera b/v (10:1), (10:2) dan (10:3). Potensi pigmen cassiavera pada jahe instan dilihat dari intensitas warna dengan menggunakan spektrofotometer, uji total fenol dan tingkat kesukaan fanelis terhadap aroma, warna, dan rasa yang dihasilkan. Hasil penelitian menunjukkan bahwa perlakuan lamanya maserasi berpengaruh nyata terhadap intensitas warna produk. Pada pengambilan pigmen cassiavera didapatkan perlakuan terbaik pada  maserasi dengan air pada suhu 85-100ºC selama 48 jam dan perbandingan jahe bubuk dengan filtrat cassiavera dalam pembuatan jahe cassiavera instan adalah 10:3 (b/v) dengan intensitas warna tertinggi 0,3813, memiliki total fenol 26,51 ppm, aroma, warna, dan rasa yang disukai oleh panelis  dengan nilai rata rata  3,40; 3,47, dan  3,20. Pengujian intensitas warna menggunakan spektrofotometer yang diukur pada panjang gelombang 556 nm menunjukkan intensitas warna antara 0.0345-0.3813, dan total fenol antara 20,47-26,51 ppm.
Pengaruh Konsentrasi Gula dan Ragi Dalam Pembuatan Cuka Dari Rosella (Hibiscus sabdariffa.L) Terhadap Mutu Cuka Rosella Firdausni, Firdausni
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (866.392 KB) | DOI: 10.24960/jli.v3i2.626.77-83

Abstract

Rosellla (Hibiscus sabdariffa.L) has been traditionally used as nutritious functional beverages. Rosella flowers contain flavonoid secondary metabolites, terpenoids, and vitamin C, which are considered as antioxidant. Research aims to see the effect of sugar and yeast  on quality of vinegar. The study was conducted with the treatment of sugar utilization (10, 15, 20, 25) %, fermentation with yeast Saccharomyces cerevisiae (2, 4, 6) g and fermentation time until three weeks. Rosella vinegar as a results of fermentation further was analyzed the pH, acetic acid content, extract content and antioxidant activity test consisted of qualitative test of phenolic, flavonoid, and % inhibition. Result of the optimal research was obtained in the treatment of sugar utilization 20% and the addition of yeast 6 g with analysis result of pH 2.67, acetic acid 14.80%, extract content 7.15%, and % inhibition 31%, moreover it contained phenolic and flavonoidscompounds qalitatively.ABSTRAKRosellla (Hibiscus sabdariffa.L) telah digunakan secara tradisional sebagai minuman yang berkhasiat fungsional. Bunga rosella mengandung flavonoid metabolit sekunder, terpenoid, dan vitamin C yang berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk melihat pengaruh pemakaian gula dan ragi  terhadap mutu cuka. Penelitian dilakukan dengan perlakuan penggunaan gula pasir (10, 15, 20, 25) %, fermentasi dengan ragi Saccharomyces cerevisiae (2, 4, 6) g dan waktu fermentasi  sampai tiga minggu. Hasil fermentasi berupa cuka rosella selanjutnya diuji pH, kandungan asam asetat, kadar sari dan uji aktifitas antioksidan yang terdiri dari uji kualitatif fenolik, flavonoid, dan % inhibisi. Hasil penelitian optimal diperoleh pada perlakuan penggunaan gula 20% dan penambahan ragi 6 g dengan hasil analisis pH 2,67, asam asetat 14,80%, kadar sari 7,15% dan % inhibisi 31% serta secara kualitatif mengandung senyawaan fenolik dan flavonoid.
Pemanfaatan Daun Ubi Kayu Menjadi Dendeng Sebagai Makanan Alternatif Vegetarian Pengganti Protein Firdausni, Firdausni; Anova, Inda Three
Jurnal Litbang Industri Vol 5, No 1 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.147 KB) | DOI: 10.24960/jli.v5i1.662.61-69

Abstract

The research on utilization of cassava leaves in making of jerky as a protein source  was aimed to optimize the utilization of cassava leaves became products which were delicious, preferably and as a source of protein for vegetarians. Processing of cassava leaves became jerky was made by several stages of the process and addition of fillers, flour, and other seasoning condiment to produce a soft jerky with preferred taste. The first  stage was done to get  the right process and variation of flour addition, control (0%) craftsmen version, the addition of tapioca flour 25%, 50% and 75%. The results showed that the addition of flour ratio affected the levels of protein, carbohydrate and organoleptic of cassava leaves jerky. The making of cassava leaves jerky by treatment tapioca flour addition of 50% indicated optimal results with water content  2.91%, ash content  4.47%, protein 14.01%, fat content 20.15%, and crude fiber 11.10 %, and organoleptic testing for taste, color, aroma and texture were preferred. Observations storability of cassava leaves jerky with plastic packaging at room temperature was still in good condition visually for three months of storage.ABSTRAK Penelitian pemanfaatan daun ubi kayu dalam pembuatan dendeng sebagai sumber protein bertujuan untuk mengoptimalkan pemanfaatan daun ubi kayu menjadi produk olahan yang enak, disukai dan sebagai sumber protein bagi vegetarian. Pengolahan daun ubi kayu menjadi dendeng dilakukan dengan beberapa tahapan proses dan penambahan bahan pengisi, tepung, dan bumbu-bumbu yang lain sehingga dihasilkan dendeng yang empuk dengan rasa yang disukai. Tahap awal dilakukan untuk mendapatkan proses yang tepat dan variasi penambahan tepung yaitu kontrol (0%) versi pengrajin, penambahan tepung tapioka 25, 50, dan 75%.  Hasil penelitian menunjukkan bahwa perbandingan penambahan tepung berpengaruh terhadap kadar protein,  karbohidrat, dan organoleptik dendeng daun ubi kayu.  Pembuatan  dendeng daun ubi kayu dengan perlakuan penambahan tepung tapioka 50% menunjukkan  hasil yang optimal dengan  kadar air 2,91%, kadar abu 4,47 %, protein 14,01%,  lemak 20,15%, dan serat kasar 11,10%, dan uji organoleptik rasa, warna, aroma dan tekstur disukai.  Dendeng daun ubi kayu dengan kemasan plastik pada suhu ruang masih dalam kondisi baik secara visual selama tiga bulan  penyimpanan.
Pengaruh Proses Pengolahan Terhadap Sifat Fisika dan Kimia Bubuk Kedelai Failisnur, Failisnur; Firdausni, Firdausni; Silfia, Silfia
Jurnal Litbang Industri Vol 5, No 1 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (81.251 KB) | DOI: 10.24960/jli.v5i1.664.37-43

Abstract

Soybean powder is a functional product which contains high protein and isoflavones. Protein and isoflavones can prevent chronic and degenerative diseases. The processing can affect the composition especially protein and isoflavones mainly the physical properties of soybean powder. The purpose of the research was to evaluate the effect of processing on the physical and chemical properties in order to produce soybean powder to develop the applications in food and pharmaceutical industries. The soybean was processed through a few treatments, roasting, soaking, steaming, boiling, and without treatments as a comparator. The results showed that the processing of immersion, roasting, steaming, and boiling decreased bulk density until 0.06, wettability 8 seconds, protein content 10.87%, and crude fiber 4.85%. However, the isoflavone content of soybean powder increased to 0.077% and water content 2.18% compared to soybean powder without processing.ABSTRAKBubuk kedelai merupakan produk fungsional mengandung protein yang tinggi dan  isoflavon. Protein dan isoflavon dapat mencegah penyakit kronis dan degeneratif. Proses pengolahan dapat mempengaruhi komposisi terutama protein dan isoflavon serta sifat fisika dari bubuk kedelai. Tujuan penelitian ini adalah untuk mengevaluasi pengaruh proses pengolahan terhadap sifat fisika dan kimia kedelai bubuk guna mengembangkan aplikasi dalam industri makanan dan farmasi. Kedelai diolah dengan beberapa proses, yaitu: penyangraian, perendaman, pengukusan dan perebusan, serta tanpa pengolahan sebagai pembanding.  Hasil penelitian menunjukkan bahwa proses  perendaman, penyangraian, pengukusan dan perebusan menurunkan densitas kamba hingga 0,06, wettability 8 detik, kadar protein 10,87% dan serat kasar 4,85%. Akan tetapi, kandungan isoflavon bubuk kedelai naik hingga 0,077% dan kadar air 2,18% dibandingkan dengan bubuk tanpa pengolahan.