Agroindustrial Technology Journal

The Effect of Moringa Leaves Concentration on The Chemical Properties of Mango Jam

Sutrisno Adi Prayitno — Thu, 30 May 2024 00:00:00 +0700

Mango fruit has perishable food properties, so a technological touch is needed in the form of a preserved product in the form of jam. Jam is an Intermediate Moisture foods ( IMF) product that has health benefits if added with ingredients that have active compounds. The purpose of adding compounds or other substances in making jam products is to improve nutritional status and increase compounds that are beneficial for body health in food for health. Moringa is a plant that has the potential to make jam. Moringa has many compounds including vitamins, minerals, glycosides, Fe, flavonoids, phenols, and antioxidants. This research aims to analyze the chemical characteristics of mango jam products which include pH, total acid, vitamin C and antioxidants. The research design used a Completely Randomized Design. The variables used were a pectin concentration of 1% for all treatments and and fresh Moringa leaf concentrations of 8%, 6%, 4% and 2%. The chemical test data obtained were analyzed using variance analysis (ANOVA) with an α test level of 5% and continued with the Duncan test. The data was analyzed using SPSS for Windows version 25. The research results showed the use of Moringa leaves and pectin influences on the quality of mango jam. Moringa leaves can increase the antioxidant status (IC50) of mango jam. The concentration of moringa leaves (8%) could provide optimal IC50 values. These results could be continued for further research on optimizing the use of fresh Moringa leaves to produce jam products to get product standards.

Potential Utilization of Cocoa Waste from Gunung Kidul Cocoa Fermentation Center: The Influence of NaOCl in Cellulose Extraction from Cocoa Pod Husk

Thu, 30 May 2024 00:00:00 +0700

The side of the production of the Gunung Kidul Cocoa Fermentation Center, DIY, in the form of cocoa pod husk, can cause a buildup of rubbish and become a nest for fungi that cause disease. Maximizing the use of cocoa shell waste is an effort so that people can increase the use value of waste into products that have higher economic value, one of which is extracting the cellulose. Cellulose fiber has several advantages such as good mechanical properties, low density, environmentally friendly, abundant, cheap, non-toxic, easily degraded, and included in renewable natural resources. Cellulose is obtained through an extraction process with two stages, namely alkaline delignification and bleaching. Therefore, this research aims to utilize the potential of cocoa pod husk in cellulose extraction for optimum conditions for the bleaching process with NaOCl 5%, 8%, 10% and 12% through analysis of yield, water content, ash content and FTIR characterization. Based on research that has been carried out, optimum results for cellulose are obtained through bleaching NaOCl 8% which has the best level of lightness and a yield of 52%. Chesson datta characterization also shows that cellulose NaOCl 8% NaOCl has the lowest water content and ash content, namely 1.4% and 0.8% respectively. FTIR analysis shows that the optimum results have the -OH stretching functional group as a representation of cellulose at wave numbers 3206 cm-1, 3442 cm-1 and 3600 cm-1. The presence of a peak in the wave number indicates that the bleaching process has succeeded in isolating the cellulose in the cocoa pod husk.

Drying of Kaffir Lime Leaves with Steam Blanching Pre-Treatment using Food Dehydrator

Asri Widyasanti,S.TP., M.Eng., Saumi Nur Rochmani — Thu, 30 May 2024 00:00:00 +0700

Kaffir lime leaves are a spice plant that is often used by the community as a spice or flavoring for dishes. Kaffir lime leaf spice has a promising business opportunity. However, kaffir lime leaves have a shelf life that is not durable. Post-harvest handling efforts need to be done to extend its shelf life, one way that can be done is by drying. Drying aims to reduce the
water content in the material until it reaches a safe moisture content for storage. Drying methods on kaffir lime leaves have been widely practiced. However, the method of drying kaffir lime leaves with pre-treatment blanching using a food dehydrator has not been done much. The purpose of this study was to determine the effect of blanching time on reducing the water content of kaffir lime leaves using a food dehydrator. The materials used in this study were fresh kaffir lime leaves obtained from Bale Tatanen, Faculty of Agriculture, Padjadjaran University. The method used in this research was an experimental method with a completely randomized design (CRD) design with one factor, namely the pretreatment of steam blanching duration (A = 0 minutes; B = 1 minute; and C = 2 minutes). The drying process conditions were carried out at 60℃ for 3 hours with a food dehydrator. The research parameter observed was moisture content. The results showed that 2 minutes steam blanching resulted in the lowest moisture content after drying, from 62.22% (w/b) to 3.27% (w/b).

Pyscochemical and Sensoric Properties of Breakfast Cereal-Based Non Conventional Compossite Flour

Supriyanto Supriyanto — Thu, 30 May 2024 00:00:00 +0700

The lifestyle of modern society and unhealthy environmental conditions currently cause a decrease in body resistance. This encourages nutritional intake from food that we can obtain quickly and practically without reducing the nutritional value of the food we consume, one of which is processed cereal products.. The aim of this research is to analyze the effect of mixed flour formulations on the physico-chemical and sensory characteristics of cereals using non conventional flour composite raw materials and determine the best cereal formulation based on physico-chemical and sensory characteristics. This research used a completely randomized design with variations in the cereal making formula treatment. The raw materials used are purple sweet potato flour, brown rice flour, corn flour, sorghum flour. Research parameters on cereal products include air content, degree of swelling, % solubility and % air absorption, texture, antioxidants, and sensory tests. The research results show that cereal formulations influence the physico-chemical characteristics and sensory tests. However, the treatment formulation did not have a significant effect on the air solubility index and air absorption index and texture in the sensory test. Based on the sensory test, the formulation preferred by panelists based on texture and taste was F1 (purple sweet potato flour (50%): corn flour (50%)), while based on color it was F2 (purple sweet potato flour (50%): sorghum flour (50%) .

Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers

Thu, 30 May 2024 00:00:00 +0700

Herbal tea is an infusion of various leaves, roots or flowers that is not derived from the Camellia sinensis L. The combination of mangosteen peel, cinnamon, and cloves can be used as an alternative to develop products in the form of herbal tea drinks because it has high antioxidant activity. This study aimed to evaluate the composition and toxicity aspects of various tea formulations mixed with mangosteen peel, cinnamon, and cloves. The research methodology inlcuded the measurement of water content and crude fiber with the AOAC method, alkalinity based on ISO 1758, and toxicity tests with the Brine Shrimp Lethality Test (BSLT) method. The data obtained were analyzed with ANOVA test and Tukey post hoc test (p < 0.05 and α = 0.05.) The results of the analysis showed that all herbal tea formulations tested had water content in the range of 10.34%-11.52%, crude fiber in the range of 15.12-16.84%, and alkalinity in the range of 1.19%-1.31%. The quality parameters of tea mixture of mangosteen peel, cinnamon and cloves compared to the Indonesian National Standard (SNI) 01-3836-2013 generally revealed a significant impact (p < 0.05 and α = 0.05). Based on toxicity tests, this tea is categorized as non-toxic because it has an LC50 value of 6307.48 ppm.

Manufacturing Biodegradable Bioplastics from A Mixture of Starch and Kapok Fibers with Variations of Chitosan and Glycerol

Thu, 30 May 2024 00:00:00 +0700

Biodegradable bioplastics are the latest solution to the problem of conventional plastics which hurt the environment. Types of biodegradable bioplastics, namely starch-based plastics and cellulose-based plastics, have been developed in many studies. Cellulose can be made into biodegradable bioplastics by adding starch, plasticizers, and strengthening materials with certain variations. This research aims to determine the effect of mixing glycerol plasticizer and the concentration of chitosan on the biodegradable bioplastics produced. The variables observed started from elongation, Young's modulus, density, tensile strength, biodegradability, and water resistance. The best biodegradable bioplastics results for density, tensile strength, and percent elongation values were obtained with variations of 60% glycerol and 3 gram chitosan of 5.62 g / mL, 163.5 KPa and 4.26 KPa; Young's modulus for variations of 20% glycerol and 3-gram chitosan is 45.17 KPa; the water absorption capacity of variations of 20% glycerol and 0.5-gram chitosan is 81.5%; and the bioplastic mass degraded at a variation of 40% glycerol and 3-gram chitosan at 49.21%.

Analysis of Sensory Acceptance of Cookies Made From Almond Flour (Prunus dulcis) and Sweet Corn Flour (Zea mays saccharata Sturt.)

Ika Dyah Kumalasari — Thu, 30 May 2024 00:00:00 +0700

Almonds have a high folic acid content and are beneficial for pregnant women and the growth of babies in the womb and the high protein content can help the diet process. Sweet corn is high in folic acid to prevent congenital abnormalities in babies and high in starch to form the texture of cookies. This research aims to determine the results of sensory tests or the panelists' level of preference for almond flour and sweet corn flour cookies. This research method used a Completely Randomized Design (CRD) with 1 formulation variation factor carried out 3 times with a ratio of almond flour : sweet corn flour, namely F1 (100 % : 0 %), F2 (75 % : 25 %), F3 (50 %). % : 50%), F4 (25 % : 75 %) and F5 (0 % : 100 %). The parameters analyzed are sensory tests including texture, color, taste, aroma and overall preference. The experiment was tested with 30 untrained panelists. Data were analyzed using analysis of variances (ANOVA) with further tests using Duncan at a confidence level of 95%. The results of the sensory test of almond flour and sweet corn flour cookies had a significant effect on the parameters of texture, color, taste, aroma and overall preference. The sensory test results obtained were texture 2.70-4.07 (from dislike to like), color 2.40-4.20 (from dislike to like), taste 2.87-4.10 (from dislike to like), aroma 2.97-3.87 (from dislike to like), and overall liking 2.93 to 4.13 (from dislike to like).

Physico-Chemical Characteristics of Dates Palm Sheet Jam (Phoenix Dactylifera L.) with Variations of Jackfruit Dami Pectin Extracts and CMC (Carboxymethyl Cellulose)

Suci Apriantika, Titisari Juwitaningtyas — Thu, 30 May 2024 00:00:00 +0700

Sheet jam is a semi-solid form of jam, printed in a size that is adjusted to the size of white bread in general so that it makes it easier for users to serve food. Making sheet jam requires fruit that contains pectin to produce a good jam texture, one of which is dates. The pectin content in dates is low to form sheet jam, so it is necessary to add gelling ingredients from natural pectin such as jackfruit dami with a pectin content of 11.69%. The type of commercial pectin used is CMC (carboxymethyl celulose). The aims of the research were to determine the effect of variations in Jackfruit Dami extract and CMC on the physico-chemical characteristics and organoleptic acceptability of date palm jam. The research was designed using a Completely Randomized Design (CRD) with one factor, namely the concentration of Jackfruit Dami pectin treatment and CMC F1 (1% : 0%), F2 (0.6% : 0.4%), F3 (0.5% : 0 .5%), F4 (0.4% : 0.6%), F5 (0% : 1%). The parameters in this research were organoleptic tests (color, taste, aroma, texture and overall), water content, pH, texture and color. Statistical analysis used One Way Analysis of Variance (ANOVA) followed by the DMRT test. The results of the analysis showed that the formulation of date palm jam had a significant effect on the physico-chemical properties including water content (31.11% - 34.22%), pH (3.97 - 4.32), adhesiveness (30.03 Nmm - 13 .38 Nmm), cohesiveness (0.83 – 0.38), hardness (78.59 N – 16.17 N), color L* (34.48 – 40.37), color a* (4.72 – 1, 42), and color b* (19.31 – 27.13). Organoleptic acceptance test results showed that the sample preferred by the panelists was F3 with the addition of 0.5% Jackfruit Dami pectin and 0.5% CMC.

The Utilization of Citronella (Cymbopogon nardus) Oil and Butterfly Pea Flower Extract in The Production of Mosquito Repellent Lotion

Desy Triastuti, Enceng Sobari — Thu, 30 May 2024 00:00:00 +0700

Citronella is an essential oil-producing plant that has the potential to be used as a mosquito repellent agent since it contains citronellal, citronellol and geraniol components. The aim of this research was to determine the physicochemical and organoleptic characteristics of mosquito repellent lotion prepared from citronella oil and butterfly pea flower extract. A completely randomized design of 4 treatments of citronella oil (0%, 2%, 4%, and 6%) and 3 replications was used in this study. The parameters observed include physicochemical characteristics (spreadability, protection, emulsion stability, and pH) and organoleptic (level of preference for color, texture, aroma, and sticky impression) of repellent. The data was analyzed using the One Way ANOVA followed by DNMRT at 5% significance level. The results showed that the use of citronella oil gave a significant difference in physicochemical characteristics (spreadability, protection ability, emulsion stability, the pH value) and organoleptic (level of preference for color and texture) of mosquito repellent lotion. However, it had no significant result to the preference of the aroma and the impression of stickiness. The pH values of the lotion were above the standard value required by SNI. The best protection ability of the lotion was treatment 6% yet it had a texture issue, so it needs to be improved.

Shelf-Life Measurement of Dried Fish (Keumamah) using The Accelerated Shelf-Life Testing (ASLT) with The Arrhenius Model using Microwave

Ismail Sulaiman, Ikhsanul Khairi — Thu, 30 May 2024 00:00:00 +0700

Indonesia is one of the archipelagic countries with unlimited potential for fish resources, this is evidenced by the extent of Indonesia's marine waters reaching 295,370 km, stretching from the Indian Ocean to the Atlantic Ocean. The large amount of fish, especially in certain periods, makes the price of fish cheap. Therefore, the fish needs to be processed to produce a more diverse product diversification: wood fish, a typical Acehnese food known as keumamah fish. This keumamah fish can be processed by drying and has a long shelf life, but if improper handling in processing and storage causes this product to spoil quickly. This study looked at pretreatment storage methods so that keumamah fish can be stored longer as measured by the Accelerate Self-Life Testing Method with the Arrhenius model. This study was conducted by drying the fish with preliminary treatment using 50 hertz microwave wave (5 and 7 minutes) and storing the fish packaged using polyethylene plastic in an oven with temperatures of 35, 45 and 55 Celsius and analyzing the critical point on moisture content and microbial count during the storage process. The analysis results show that the shelf life of wood fish with 7 minutes of microwave pretreatment and oven drying at 55 Celsius, the fish can be stored in the oven until 120 days.