scholarly journals PENGARUH PERBANDINGAN AIR KELAPA DAN PENAMBAHAN DAGING KELAPA MUDA SERTA LAMA PENYIMPANAN TERHADAP SERBUK MINUMAN KELAPA

2020 ◽  
Vol 13 (2) ◽  
pp. 73
Author(s):  
RINDENGAN BARLINA ◽  
STEIVIE KAROUW ◽  
RONALD HUTAPEA ◽  
JUNIATI TOWAHA
Keyword(s):  
Coconut Water ◽  
Total Soluble Solid ◽  
Plate Count ◽  
Spray Dryer ◽  
Spray Drier ◽  
Total Acid ◽  
Storage Duration ◽  
Total Plate Count ◽  
Coconut Kernel ◽  
Soluble Solid

ABSTRAK<br />Air kelapa dan daging kelapa muda memiliki rasa dan aroma khas,<br />namun kelezatannya tidak bisa dinikmati setiap saat oleh setiap orang,<br />karena umur simpan kelapa muda terbatas dan sulitnya distribusi. Salah<br />satu cara yang dapat dilakukan untuk memperpanjang masa simpan dan<br />mempermudah distribusi adalah melalui proses pengeringan, misalnya<br />dengan spray drier. Bahan pangan yang dikeringkan dengan spray drier<br />harus berupa suspensi dan hasil akhir bentuk serbuk. Penelitian dilakukan<br />dengan mengeringkan campuran air kelapa dan daging buah kelapa muda<br />dengan spray drier. Tujuan penelitian untuk mengetahui pengaruh<br />perbandingan antara air kelapa dan daging buah kelapa muda terhadap<br />mutu serbuk minuman kelapa selama penyimpanan. Penelitian disusun<br />secara faktorial dalam rancangan acak lengkap. Faktor A, kematangan air<br />kelapa : (A1) tua dan (A2) muda. Faktor B, penambahan daging kelapa<br />muda : (B1) 15%, (B2) 20% dan (B3) 25%. Faktor C, lama penyimpanan:<br />(C1) 0 bulan, (C2) 1 bulan, dan (C3) 2 bulan., (C4) 3 bulan dan (C5) 4<br />bulan. Ulangan 2 kali. Pengamatan terdiri dari : kalium, serat pangan,<br />warna, aroma dan rasa, total mikroba, pH, total padatan, total asam dan<br />kadar air. Hasil penelitian menunjukkan total padatan Serbuk Minuman<br />Kelapa (SMK) berkisar 7,59-9,50%, pH 4,94-5,35 dan total asam 25,85-<br />43,90. Serat pangan 4,70-5,54%, kalium tertinggi pada air kelapa tua<br />dengan penambahan daging kelapa muda 20%, yaitu 1.328,58 mg/100 g.<br />Sedangkan kadar air 5,15- 7,84%. Warna 3,617-3,719 (biasa sampai suka);<br />aroma 3,000 – 3,960 (biasa sampai suka), dan rasa manis 2,500-3,640<br />(suka). Total mikroba SMK 3,72- 4,43 log CFU/g. Kematangan air kelapa<br />berpengaruh terhadap kadar serat pangan. Penambahan daging kelapa<br />muda berpengaruh terhadap kadar serat pangan dan warna. Lama<br />penyimpanan berpengaruh terhadap total padatan. Interaksi kematangan air<br />kelapa, penambahan daging kelapa muda dan lama penyimpanan ber-<br />pengaruh terhadap pH, total asam, aroma, rasa dan total mikroba.<br />Berdasarkan skor rasa, kadar air, kalium, serat pangan dan total mikroba,<br />maka SMK yang memiliki mutu baik dan berpotensi dikembangkan adalah<br />formula air kelapa tua dengan penambahan 20% daging kelapa muda.<br />Kata kunci : Kelapa, Cocos nucifera, pengolahan, serbuk minuman,<br />Sulawesi Utara<br />ABSTRACT<br />Effect of coconut water and young coconut kernel ratio<br />and storage duration to the quality of coconut water<br />concentrate<br />Coconut water and young coconut kernel have unique flavor and<br />odour. Since these products can not be kept longer and distribution<br />problem, so both of them are not available everywhere and anytime.<br />Drying method with spray dryer equipment is a method to extend the<br />product life product. Generally, spray dryer is used to make some food<br />products in powder form deriving from suspension. Raw materials used in<br />this experiment were coconut water from both of young and mature nut<br />and young coconut kernel. The mixture was dried with spray dryer. The<br />objective of this research was to find out the effect of coconut water and<br />young coconut kernel ratio to the quality of coconut water concentrate<br />during storage. The experiment was arranged in factorial using completely<br />randomized design with 2 replications. Factor A was maturity of coconut<br />water consist of (A1) young coconut water and (A2) mature coconut<br />water. Factor B was ratio of young coconut kernel and coconut water :<br />(B1) 15%, (B2) 20%, (B3) 25%. Factor C was : storage duration consist<br />of (C1) 0 month, (B2) 1 month, (B3) 2 months, (B4) 3 months and (B5) 4<br />months. The variables were observed as follow : kalium content, fiber<br />content, colour, flavor, odour, total plate count, acidity, total soluble solid,<br />total acid and water content. The results showed that coconut water<br />concentrate had 7.59-9.50% of total soluble solid, acidity (pH) 4.94-5.35<br />and total acid 25.85-43.90. By using 20% young coconut kernel in mature<br />coconut water obtained product with fiber content about 4.70-5.54% and<br />highest potassium content around 1,328.58 mg/100g. Score of organoleptic<br />test as follow : colur is 3.617-3.719 (neither like nor dislike), odour is<br />3.00-3.96 (neither like nor dislike to like) and flavor is sweet about 2.50-<br />3.96 (like). Total plate count of coconut water concentrate is about 3.72-<br />4.43 log CFU/g. Maturity of coconut water affected fiber content. Adding<br />young coconut kernel affected total soluble solid. Whereas interaction of<br />coconut water maturity, adding coconut kernel and storage duration<br />affected some variables like pH, total acid, odour, flavor and total plate<br />count. Based on the results of flavour, moisture content, potassium<br />content, fiber content and total plate count showed coconut water<br />concentrate had good quality. So it is potential to be developed. The best<br />formula is FORMULA E which was derived from mature coconut water<br />with 20% young coconut kernel.<br />Key words: Coconut, Cocos nucifera, processing, concentrate drink,<br />North Sulawes

scholarly journals Food Handlers Personal Hygiene in The Cafeteria of SDN Model and its impacts on Total Plate Count (TPC) in Food

2019 ◽  
Vol 11 (3) ◽  
pp. 252
Author(s):  
Upi - Almasari ◽  
Corie Indria Prasasti
Keyword(s):  
Storage Temperature ◽  
Food Samples ◽  
Personal Hygiene ◽  
Plate Count ◽  
Food Handler ◽  
Food Handlers ◽  
Microbiological Contamination ◽  
Storage Duration ◽  
Cross Sectional ◽  
Total Plate Count

Canteen has an important role to provide of nutritious and safe food for students during school hours with relatively affordable prices. The results of Food and Drugs Monitoring (BPOM) inspection in 2013 by taking a sample of School Children Confectionary (PJAS) found that 80.79% of the samples confirmed as free from microbiological contamination. These results decrease in 2014, whereas PJAS samples confirmed as free from microbiological contamination is was 76.18%. This study aimed to analyze the implementation of personal hygiene food handlers in the cafeteria of SDN Model to figures Total Plate Count (TPC) in food. This was a descriptive study using cross sectional design. Samples were taken with total sampling where the sample size in this study was the total population of cafeteria booth at SDN Model, there are 5 booths canteen, 5 food handlers, and 5 food samples were taken from each canteen booth. All food samples were tested for bacteriological quality using Total Plate Count (TPC) parameter. The use of Personal Protective Equipment (PPE) such as mask, gloves, headgear, and apron is important to minimize contamination of microorganism from food handlers to food produced. In addition, the selection of ingredients, storage duration, and storage temperature are required to be considered. Suggestion for the cafeteria supervisor of SDN Model and food handler: for the cafeteria supervisor SDN Model to impose regulation and education for food handlers to use PPE during food processing. It is suggested to food handlers to get used to in using PPE during processing the food

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

THE EFFECT OF ADDITIVE COMBINATION AND Azotobacter sp. TOWARDS Glycine max. L. GROWTH

2019 ◽  
Vol 24 (2) ◽  
pp. 97-107
Author(s):  
Yunia Vella Alfani ◽  
Pudjawati Suryatmana ◽  
Ade Setiawan
Keyword(s):  
Glycine Max ◽  
Chlorophyll Content ◽  
Plant Height ◽  
Block Design ◽  
Coconut Water ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Block Design ◽  
Glycine Max L ◽  
Additive Materials

This study was aimed at determining the increasing of growth and production of soybean crops by giving Azotobacter sp. and additive materials such as coconut water, molasses, and bran. This research was conducted on Januari 2018 to April 2018 at Ciparanje Experimental Field Faculty of Agriculture. Universitas Padjadjaran, Jatinangor, Sumedang, West Java Province, on ± 774 meters above sea level (asl) using single factor randomized block design with 10 treatments; Azotobacter sp. and additive materials combination such as coconut water, molasses, and bran in three repetitions. The observations on the parameters observed in the final vegetative phase were on plant height, chlorophyll content, and population of Azotobacter sp. using Total Plate Count (TPC) method.The results show that the application of combination additives materials and Azotobacter sp. effect on populations Azotobacter sp., chlorophyll content, plant height and number of soybean pods (Glycine max L.). Application of coconut water independently, water added with Azotobacter sp., and combination of additive with Azotobacter sp. can give the best effect to the content of chlorophyll, plant height, and soybean crops components (Glycine max. L.).PENGARUH KOMBINASI BAHAN ADITIF DAN Azotobacter sp. TERHADAP PERTUMBUHAN Glycine max. L.Penelitian ini bertujuan untuk mengetahui pertumbuhan dan produksi tanaman kedelai dengan memberikan Azotobacter sp. dan aditif air kelapa, molase, serta dedak. Penelitian ini dilaksanakan pada Januari 2018-April 2018 di Kebun Percobaan Ciparanje Fakultas Pertanian Universitas Padjadjaran, Jawa Barat pada ± 774 meter di atas permukaan laut (dpl). Penelitian ini menggunakan rancangan acak kelompok dengan 10 perlakuan pemberian Azotobacter sp. dan aditif air kelapa, molase, serta dedak dengan tiga ulangan. Pengamatan terhadap parameter yang diamati pada fase vegetatif akhir yaitu tinggi tanaman, kandungan klorofil, dan populasi Azotobacter sp. dengan metode Total Plate Count (TPC). Hasil penelitian menunjukkan aplikasi kombinasi bahan aditif dan penambahan pupuk hayati Azotobacter sp. berpengaruh terhadap populasi Azotobacter sp., kadar klorofil, tinggi tanaman dan jumlah polong tanaman kedelai (Glycine max L.). Aplikasi air kelapa secara mandiri, air kelapa yang ditambahkan dengan Azotobacter sp., dan kombinasi bahan aditif dengan Azotobacter sp. dapat memberikan pengaruh terbaik terhadap kandungan klorofil, tinggi tanaman, dan komponen hasil tanaman kedelai (Glycine max. L.). 

Pengaruh Varietas dan Lama Fermentasi Terhadap Kualitas Kefir Susu Kacang Tanah (Arachis Hypogaea)

2019 ◽  
Vol 6 (01) ◽  
pp. 42-56
Author(s):  
Klaudia Maris Stella
Keyword(s):  
Protein Content ◽  
Profile Analysis ◽  
Fat Content ◽  
Texture Profile Analysis ◽  
Plate Count ◽  
Total Acid ◽  
Alcohol Content ◽  
Texture Profile ◽  
Total Plate Count

Kefir is one fermented product that has a taste, a yogurt-like consistency color and has a distinctive yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food has important nutritional benefits in the human nutriency of high protein, minerals and essential fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost equivalent to the protein content of animal milk and the price is relatively cheap This study aims to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. The research design used was Completely Randomized Design (RAL) consisting of 2 factor V peanut varieties consisting of 2 levels (Hypoma 1 and Singa) and long L fermentation factor consisting of 3 levels (21, 24 and 27 hours), each of which was repeated 3 times. The observed observations were pH, total acid, alcohol content, protein content, fat content, Total Plate Count (TPC), Texture Profile Analysis (TPA). Treatment of varieties and duration of fermentation of peanut milk kefir have significant effect on pH value, total acid, fat content, Total Plate Count (TPC), significantly affect alcohol content and no significant effect on protein content, Texture Profile Analysis (TPA), organoleptic aroma, taste and texture. Quality of peanut milk kefir produced on lion varieties with 24 hours fermentation time of total acid 6.43%, alcohol content 2.84%, protein content 2.80%, Total Plate Count (TPC) 30.67 x 103 CFU and Adhesiveness 1.324 g/s.

CHARACTERISTICS OF JELLY CANDY OF PAPAYA (Carica papaya L.) WITH ADDITION OF COW GELATIN

2013 ◽  
Vol 3 (2) ◽  
pp. 105-115
Author(s):  
Neswati Neswati
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Beta Carotene ◽  
Ash Content ◽  
The Body ◽  
Plate Count ◽  
Sucrose Content ◽  
Total Acid ◽  
Total Plate Count

Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.

PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN

2014 ◽  
Vol 6 (2) ◽  
pp. 13 ◽  
Author(s):  
Evy Setiawati
Keyword(s):  
Temperature Variation ◽  
Room Temperature ◽  
Microbial Growth ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Total Acid ◽  
Food Preservative ◽  
Wood Vinegar ◽  
Total Plate Count ◽  
Almost All

To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, it is necessary to find a substitute for food preservative that safe for health. One of the natural preservative is wood vinegar. The research aim was to investigate the effect of wood vinegar from wood Galam on fish preservation. Purification of wood vinegar used in this research was used redistilled based on boiling point. The making of Galam wood vinegar used temperature variation ≤100°C and 100 <x <200°C. The purification used temperature variation x≤1000C, 100<x≤1100C, and 110<x≤ 1200C. Fish preservation used redistilled vinegar by concentration of 2.5%, 5%, 7.5%, and 10%. Microbiological analysis included Total Plate Count and Fungus. Redistilled wood vinegar product were colorless clear, transparent, weak, pH from 2.52 to 2.73,  specific gravity from 1.001 to 1.004, total acid from 16.75 to 42.34%. Fish preservation using 7.5% wood vinegar equal to 10%, but with different from 2.5% and 5%. Wood vinegar that had 7.5% concentration has the same effect to 10%, on the other hand, there is the greatest microbial growth treatment on 2.5% wood vinegar concentration. Based on the TPC, it can be said that the fish preservation could last up to 3 days at room temperature, and there was a significant microbial growth on the fifth day. Keywords: fish preservatives, redistilled, wood vinegar, galam wood

scholarly journals EFFECT OF FERMENTED CONDITIONS ON PINEAPPLE WINE PROCESS

2020 ◽  
Vol 1 (2) ◽  
pp. 48-50
Author(s):  
Lam Van Man
Keyword(s):  
Acid Content ◽  
Total Soluble Solid ◽  
Processing Conditions ◽  
Process Technology ◽  
Total Acid ◽  
Fermentation Time ◽  
Pineapple Juice ◽  
Soluble Solid ◽  
Acidity Level

An investigation was undertaken to optimize the processing conditions for making of good quality wine from pineapple juice. The process technology with respect to level of initial juice total soluble solid (TSS), level of sugar, and level of total acid content to raise the juice TSS and fermentation time has been standardized to make acceptable wine from the pineapple juice. The juice was extracted from the ripe fruits of Queen cultivar. The wines made by adjusting sugar level of 24 0Brix with sucrose, acidity level of 0.5 % and fermentation up to 14 days were found to be appropriate to produce acceptable wine from pineapple juice.

scholarly journals PENGARUH KONSENTRASI NATRIUM BENZOAT DAN LAMA PENYIMPANAN TERHADAP MUTU MINUMAN SARI BUAH GANDARIA (Bouea macrophylla Griff) BERKARBONASI

2017 ◽  
Vol 4 (1) ◽  
pp. 22-28
Author(s):  
Rence Aurelia Sumanik ◽  
Pamella Mercy Papilaya ◽  
Dominggus Rumahlatu
Keyword(s):  
Vitamin C ◽  
Sodium Benzoate ◽  
Storage Time ◽  
Design Method ◽  
Total Solid ◽  
Total Soluble Solid ◽  
Total Acid ◽  
Randomized Design ◽  
Soluble Solid ◽  
And Storage

Background: Gandaria plants (Bouea macrophylla Griff) are one of the annual Maluku fruits which need to be cultivated because they are beneficial both economically and ecologically. This study aims to determine the effect of sodium benzoate concentration and storage time on Gandaria fruit juice (Bouea macrophylla Griff). Method: The type of research used in this study was an experimental type laboratory with experiments conducted in a closed room. This study uses ripe gandaria fruit in orange. This study used a completely randomized design method with 2 factors, namely, the concentration of sodium benzoate 200 ppm, 250 ppm, 300 ppm and storage time of 5 days, 10 days and 15 days. The parameters measured were vitamin C levels, total solid soluble and total acid levels. Results: The study showed that the concentration of sodium benzoate and storage time had an effect on vitamin C, total acid and total soluble solid. Whereas the interaction between the concentration of sodium benzoate and the length of storage gave a significant effect on total acid. Conclusion: The concentration of sodium benzoate and storage time have an effect on vitamin C, total acid and total soluble solid and the interaction between sodium benzoate concentration and storage time has a significant effect on total acid.

scholarly journals Karakteristik Dendeng Lambok Khas Sumatera Barat dengan Metode Pengolahan dan Lama Penyimpanan yang Berbeda

2019 ◽  
Vol 6 (1) ◽  
pp. 92
Author(s):  
Bunga Putri Febrina ◽  
Tuti Tuti Suryati ◽  
Irma Isnafia Arief
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Storage Time ◽  
Block Design ◽  
Processing Method ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Storage Duration ◽  
Processing Methods ◽  
Total Plate Count

ABSTRAKDendeng merupakan salah satu hasil pengolahan daging yang digemari masyarakat Indonesia. Salah satunya di Sumatera Barat terdapat dendeng yang dimodifikasi yakni dendeng lambok batokok. Tujuan penelitian ini untuk menganalis metode pengolahan yang tepat untuk menghambat proses oksidasi lemak dan kerusakan mikrobiologi pada suhu ruang, sehingga menghasilkan dendeng lambok yang berkualitas dan aman dikonsumsi. Variabel yang diamati meliputi sifat fisik (Kadar air, aktivitas air dan pH), sifat kimia (kandungan malonaldehida, antioksidan) dan analisis pertumbuhan mikroba (total plate count, S.aureus, E.coli, dan Salmonella). Rancangan penelitian yang digunakan adalah rancangan acak kelompok pola faktorial, dengan faktor pertama adalah metode pengolahan meliputi penggorengan dan pemanggangan, dan faktor kedua adalah waktu penyimpanan meliputi 0,2,4,dan 6 hari. Hasil penelitian menunjukkan bahwa metode pengolahan memberikan pengaruh yang nyata (P<0,05) kecuali pH. Lama penyimpanan berpengaruh nyata (P>0,05) kecuali pH dan kadar air. Hasil analisis mikrobiologi menunjukkan interaksi antara metode pengolahan dan lama penyimpanan. Berdasarkan penelitian ini, dendeng lambok batokok dengan metode pengolahan digoreng memiliki kadar air, aktivitas air dan pH yang lebih rendah, serta MDA dan aktioksidan yang lebih tinggi dibandingkan yang dipanggang. Dilihat dari segi mikrobiologi dendeng lambok masih aman dikonsumsi sampai hari kedua penyimpanan suhu ruang.Kata kunci: dendeng lambok, pengolahan, penyimpanan, fisikokimia, mikrobiologiABSTRACTDendeng is one of meat processing product preferred by Indonesian. One of them in West Sumatra, there is a modified dendeng namely dendeng lambok batokok. The purpose of this study was to analyze the appropriate processing methods to inhibit the process of fat oxidation and microbiological damage at room temperature, so as to produce high-quality dendeng lambok and safe for consumption. The variables observed included physical properties (moisture content, water activity, and pH), chemical properties (malonaldehyde content, antioxidants) and microbial growth analysis (total plate count, S. aureus, E. coli, and Salmonella). The study design used was a factorial randomized block design, with the first factor was the processing method including frying and roasting, and the second factor was the storage time including 0,2,4 and 6 days. The results showed that the processing method had a significant effect (P<0,05) except on pH. Storage duration had a significant effect (P>0,05) except on pH and water content. The results of the microbiological analysis showed that there was an interaction between processing methods and storage time. Based on this study, dendeng lambok batokok with frying process has lower water content, water activity and pH, and higher MDA and antioxidants than the roasting process. In terms of microbiology, dendeng lambok is still safe to consume until the second day of storage at room temperature.Keywords: dendeng lambok, processing, storage, physicochemical, microbiology

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