Jurnal Pengembangan Agroindustri Terapan

THE EFFECT OF DIFFERENT ADSORBING AGENT AS PURIFIER ON SMOKED-COPRA OIL CHARACTERISTIC

Giffary Pramafisi Soeherman, Fahrulsyah, Iyan Indrawan — Sel, 28 Mar 2023 00:00:00 +0000

Efforts that can be made in clarifying copra oil made by the smoking method are absorption by adsorbents such as activated charcoal, zeolite, and bleaching earth. The adsorbent can be used for decolourizing and deodorizing. This research aims to determine the characteristics of purified smoked copra oil using different absorbents. Copra oil is weighed properly and the weight is recorded. Each absorbent material as much as 5% (w/w) of oil is added to the oil which has been heated at 70°C. Purification was carried out for 2 hours at a temperature of 70-75°C. The purification process is carried out in one stage. The oil is then filtered using filter paper (separating absorbent material and pure oil). The oil obtained was then subjected to free fatty acid (ALB) and organoleptic analysis. Based on the research results, purification with zeolite adsorbent resulted in the largest ALB reduction with a decrease value of 39.71%. Judging from the organoleptic characteristics, zeolite can significantly reduce the intensity of the brown color, the intensity of the coconut aroma, and the intensity of the rancid aroma. Activated charcoal can significantly reduce the intensity of the brown color, the aroma of smoke, the distinctive aroma of coconut and the rancid aroma of copra oil, while bleaching earth provides a marked reduction in the intensity of the brown color of the oil which at the same time provides a significant increase in oil clarity. The use of absorbent materials can affect the characteristics of smoked copra oil so that it has the potential to improve the quality of smoked copra oil.

THE PRODUCTION OF PEDADA FRUIT JAM (SUBSTITUTION OF PEDADA FRUIT) (Sonneratia caseolaris)) WITH HAWAIIAN PAPAYA (Carica papaya L.)

Isye Selvianti, Marisa, Emy, Yoga, Yoga — Sel, 28 Mar 2023 00:00:00 +0000

The purpose of this study is to find out how mangrove apple jam is made (mangrove
apple (Sonneratia caseolaris) substituted with Hawaiian papaya (Carica papaya
L.)). Mangrove apple jam is made through several processes which includes the
preparation of ingredients, fruit smoothing, heating or cooking, and the addition of
sugar that is 40% of the overall weight of the ingredients. The cooking process of
the jam takes 15 minutes in 105°C temperature while being constantly stirred until
it becomes thick. The method used for this study is chemical testing by analyzing
the water content, ash content, the total acidity and pH. The calculation results
show that the mangrove apple jam, mangrove apple (Sonneratia caseolaris) being
substituted with Hawaiian papaya (Carica papaya L.) given the 50%:50%
treatment was the best treatment possible. The jam had 12,47% water content,
16,89% ash content, 9,5% acidity, and pH 4.

THE ORGANOLEPTIK TEST EFFERVESCENT POWDER PULAI LEAVES (Alstonia scholaris (L.) R.BR.

Dian Wulansari, S.L. Rahmi, F. Fiardilla, S. Ningsih — Sel, 28 Mar 2023 00:00:00 +0000

This study aims to determine the effect of the comparison of citric acid-tartaric acid on the characteristics of effervescent powder of pulai leaves (alstonia scholaris). This research was conducted using a completely randomized design (crd). Each treatment was repeated 4 times to obtain 20 units of trial. The ratio of citric acid-tartaric acid significantly affected organoleptic properties of effervescent effect, sparkle effect, and overall acceptance. The results showed that the comparison of citric acid-tartaric acid 1:2 treatment yielded the best treatment with effervescent effect 4.56 (gas formed), sparkle 3,84 (somewhat soda effect), color 3.20 (somewhat like), overall acceptance of 3.12 (somewhat like), and plural comparisons of 4.08 (as good as the R)

THE COMPARISON OF CALCIUM OXALATE CONCENTRATIONS WITH DIFFERENT EXTRACTION METHODS IN PORANG FLOUR (AMOPHALUS MUELLERI BLUME)

Suci Hardina Rahmawati, Novita Herdiana — Sel, 28 Mar 2023 00:00:00 +0000

This study aims to compare the concentration of calcium oxalate in porang flour (Amophalus Muelleri Blume) using different extraction methods. The extraction method used is direct (non-stratified) extraction and stratified extraction. The percentage of purity of porang flour from multistage and non-stratified extraction, respectively, was 2.16% and 2.62%. Efficiency of ethanol content in the direct/non-staged purification process is 80% ethanol, while for the graded efficiency the levels are 40%, 60%, and 80%. Visual observations including flour color, viscosity, and proximate test showed purification of porang flour using graded extraction gave better results than ordinary/unstaged extraction.

THE ANALYSIS OF COCOA FERMENTATION WITH THE ADDITION OF YEAST AND LACTIC ACID BACTERIA

Sel, 28 Mar 2023 00:00:00 +0000

Abstract

One of the factors that affect the quality of cocoa beans is post-harvest handling such as the fermentation process. Fermentation plays an important role in determining the final quality of dried cocoa beans. Chocolate flavors can be produced from microbial fermentation from high-quality cocoa bean raw materials by utilizing microbes. This study aims to calculate the number of microbes at the beginning and end of the cocoa bean fermentation process, observing the pH value, temperature, and color of cocoa beans. The treatment carried out is a fermentation variation consisting of: (1) natural fermentation or without the addition of microorganisms; (2) controlled fermentation with the addition of microorganisms consisting of Saccharomyces cerevisiae, Lactic Acid Bacteria simultaneously added at the beginning of fermentation. The addition of microorganisms is 106 CFU / 1kg of cocoa beans each. Fermentation is carried out in a fermentation box with a capacity of 1 kg of fresh cocoa, at room temperature (33-35^oC), for 4 days. The analysis carried out includes calculating the number of microbes at the beginning and end of fermentation, measuring pH, and organoleptic observations of the color of fermented cocoa beans. The results of the experiment can be concluded that there is an increase in the addition of mixed inoculum (Saccharomyces cerevisiae and Lactobacillus lactis) affecting the influence of chemical changes of the substrate during fermentation; the temperature value in cocoa fermentation ranges from 30 – 32 oC, the pH value in cocoa fermentation does not have a significant increase; and the color of cocoa beans from mixed inoculum fermentation is close to good with a dominant brown color against purple