scholarly journals Efektifitas Fermentor Fuzzy Digital Terhadap Kualitas Mutu Biji Kopi

2021 ◽  
Vol 6 (2) ◽  
pp. 80
Author(s):  
Nurhaya Kusmiah ◽  
Abdul Waris ◽  
Ishak Manggabarani
Keyword(s):  
Fermentation Process ◽  
Selling Price ◽  
Total Acid ◽  
Randomized Design ◽  
Coffee Beans ◽  
Completely Randomized Design ◽  
Ground Coffee

Coffee is one of the potential plantation commodities in Indonesia. Currently, coffee processing has been a common practice in creating processed coffee with a distinctive aroma and taste through the fermentation process to increase the selling price of coffee in the market. This study aims to test the extent of fermentor designed with the application of digital fuzzy to be able to provide a perfect fermentation process so that it can improve the quality of coffee beans or ground coffee. The method used is a Completely Randomized Design to see whether fermentation using a fermenter can improve the quality of coffee beans. Based on the research conducted, the results obtained that the performance of the fermenter is very good, characterized by no overshoot and offset. Testing the quality of the fermented coffee beans showed that the pulp was easily separated, the color of the beans was darker, it is notated by L* = 31.63, the total acid was about 20%, and the pH of coffee products is 6 which is classified as safe for consumption.

scholarly journals Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 49-56
Author(s):  
Eka Fitasari ◽  
Budi Santosa
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Animal Feed ◽  
High Energy ◽  
Microbial Culture ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

scholarly journals Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

2021 ◽  
Vol 29 (1) ◽  
pp. 87-96
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Hernani Hernani
Keyword(s):  
Fermentation Process ◽  
Starter Culture ◽  
High Quality ◽  
Soaking Time ◽  
White Pepper ◽  
Randomized Design ◽  
Short Period ◽  
Study Characteristics ◽  
Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

scholarly journals Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

scholarly journals Strategies for improving the quality of the ground coffee product: a case study at SMEs X Malang, Indonesia

2021 ◽  
Vol 924 (1) ◽  
pp. 012066
Author(s):  
D M Ikasari ◽  
I Santoso ◽  
T Julian
Keyword(s):  
Quality Function Deployment ◽  
Selling Price ◽  
Coffee Production ◽  
Marketing Effectiveness ◽  
National Drug ◽  
Coffee Beans ◽  
Hierarchy Process ◽  
Ground Coffee

Abstract SMEs X is one of the SMEs in Malang City that produces ground coffee. The increasing number of ground coffee producers in Malang City make SMEs X must be able to survive in the competition so that SMEs X needs to improve the quality of ground coffee products. The methods used are Quality Function Deployment (QFD) and Analytical Hierarchy Process (AHP). The results show that five essential attributes for consumers to improve the quality of ground coffee include unique packaging forms, packaging materials that can maintain quality, attractive packaging colours, convenience for consumers to reach sales locations, and convenience for consumers to get products. Strategies that can be used to improve the quality of ground coffee include redesigning the packaging, improving the ground coffee production process, selecting good quality coffee beans, resetting the selling price of the product, increasing marketing effectiveness, and applying for a permit from the national drug and food agency.

scholarly journals KAJIAN PENGEMBANGAN PRODUK SALAK SENASE (Salacca zalacca (Gaert.) Voss) BANGKALAN MADURA SEBAGAI PERMEN JELLY

2019 ◽  
Vol 13 (01) ◽  
pp. 62
Author(s):  
Dedin Finatsiyatull Rosida ◽  
Arumsaka Arina Taqwa
Keyword(s):  
Fruit Juice ◽  
Gel Strength ◽  
Color Intensity ◽  
Total Acid ◽  
Gel Properties ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solid Form

One various of candy, like jelly candy is made from fruit juice. Gel-forming material and the presence of acid, which has a certain elasticity texture. Jelly candy is a solid form with a relatively soft texture when chewed, elastic, made from sugar and other sweeteners with a mixture of fruit juice and gelling ingredients such as carrageenan or gelatin. Fruit juice from salacca contains various compounds that can act as antioxidants, including vitamin C and phenolic compounds and tannins. The purpose of this study was to determine the effect of carrageenan and gelatin on the quality of salacca jelly candy based on physical, chemical and organoleptic characteristic. This study used a completely randomized design with one factor with eight treatments, namely carrageenan and gelatin formulations. The formulation used was 2%: 0%; 4%: 0%; 2%: 15%; 4%: 15%; 2%: 18%; 4%: 18%; 0%: 15%; 0%: 18%. The best results of jelly candy treatment with carrageenan concentration of 2%. This resulted had moisture of 12.462%, ash of 0.597%, reducing sugar of 8.79%, total acid of 0.401%, pH of 4.76, gel strength of 36,706 N, color intensity of L 35.4; a* 8.3; b* 13.5. Based on organoleptic characteristic, its color value of 4.84 (rather like), aroma of 4.76 (rather like), texture of 4.76 (rather like) and flavor of 5.20 (like). Keywords: carrageenan, gel properties, gelatin, jelly candy, salacca  

scholarly journals The Physical and Chemical Characteristics of Potato Doughnuts Using Semi-Liquid Local Yeast Derived from Myrrh of Red Fermented Palm Sap

2021 ◽  
Vol 3 (2) ◽  
pp. 64-71
Author(s):  
Regina Ilse Marcelina BanoEt
Keyword(s):  
Wheat Flour ◽  
Fermentation Process ◽  
Carbon Dioxide Gas ◽  
A Value ◽  
Randomized Design ◽  
Gelatinized Starch ◽  
Commercial Yeast ◽  
Completely Randomized Design ◽  
Physical And Chemical

               Natural or local yeasts are microorganisms from natural ingredients obtained from fermentation without the need for artificial additives. The objectives of the present study were 1.) to evaluate the physical quality of potato doughnuts produced from the local yeast derived from residue of red fermented palm sap, 2) to obtain the best treatment from the use of local yeast in making doughnuts. In the fermentation process, yeast converts sugar and carbohydrates in the dough into carbon dioxide gas (CO2) and alcohol. Doughnuts are made from wheat flour, but the addition of potato paste can improve the texture so that it is softer and tender due to the interaction between gelatinized starch and gluten but can reduce its swelling power.             The experiment was designed using a completely randomized design (CRD) with three treatments and five replications to produce 15 experimental units. The treatments were a) Control (commercial yeast); b) Wheat flour: potato paste: local yeast; 2:1:1; c) Wheat flour: potato paste: local yeast; 2:1:2 and d) Wheat flour: potato paste: local yeast; 2:1:3. The results showed that the best treatment formula was obtained in the treatment B (wheat flour: potato paste: local yeast; 2:1:1) with 20,6% moisture content,  2,09% protein content and 3,644 color value (very like), 3,800 taste value (very like) and texture/tenderness with a value of 1032,500.

scholarly journals Perubahan Suhu, pH, Protein Kasar, dan Serat Kasar pada Fermentasi Biji Kecipir (Psophocarpus tetragonolobus) dan Tepung Jagung dengan Level Jamur Trichoderma viride yang Berbeda

2018 ◽  
Vol 5 (2) ◽  
pp. 45
Author(s):  
Catur Suci Purwati ◽  
Danang Riyadi
Keyword(s):  
Crude Protein ◽  
Fermentation Process ◽  
Trichoderma Viride ◽  
Crude Fiber ◽  
Psophocarpus Tetragonolobus ◽  
Randomized Design ◽  
Plastic Bag ◽  
Completely Randomized Design ◽  
Ph Increase

ABSTRAKTujuan penelitian ini adalah mengetahui proses fermentasi yang tepat digunakan untuk meningkatkan kualitas protein kasar dan serat kasar pada biji kecipir dan menentukan level terbaik penambahan jamur Trichoderma viride yang mampu meningkatkan kualitas protein kasar dan serat kasar pada biji kecipir sehingga mampu meningkatkan kualitas dan tingkat kecernaan. Produk yang akan dihasilkan pada penelitian ini adalah alaternatif pakan fermentasi biji kecipir (Psophocarpus tetragonolobus) untuk peternak unggas. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan yaitu P0 = biji kecipir dengan 10% tepung jagung tanpa fermentasi; P1 = Biji kecipir dengan 10% tepung jagung + 0,1% jamur Trichoderma viride (Tv); P2 = biji kecipir dengan 10% tepung jagung + 0,2% Tv; dan P3 = biji kecipir dengan 10% tepung jagung + 0,3% Tv. Materi yang digunakan adalah biji kecipir yang dihaluskan digunakan sebagai substrat dan dihomogenkan dengan cara diaduk. Masing-masing sampel perlakukan ditimbang sebanyak 100 g, kemudian dimasukkan ke dalam kantong plastik dengan ketebalan 2 cm  dan dilubangi agar tercipta suasana aerob. Selanjutnya diinkubasikan dalam ruang fermentor pada suhu 30oC selama 7 hari. Masing-masing perlakuan diulang sebanyak 3 kali. Peubah yang diamati pH, suhu, protein kasar dan serat kasar. Berdasarkan penelitian ini dapat disimpulkan bahwa terjadi perubahan suhu, penurunan pH, serta kenaikan pada protein kasar dan penurunan serat kasar.Kata kunci: biji kecipir, Trichoderma viride, pH, suhu, protein, serat kasar ABSTRACTThe purpose of this study was to determine the proper fermentation process used to improve the quality of crude protein and crude fiber in winged beans and the best level of addition of Trichoderma viride fungus which could improve the quality of crude protein and crude fiber in winged beans to improve feed quality and digestibility. The result product of this study is an alternative fermented winged bean (Psophocarpus tetragonolobus) feed for poultry farmers. This study utilized completely randomized design with four treatments. P0 = Unfermented winged beans with cornstarch, P1 = winged beans with 10% cornstarch + 0,1% Trichoderma viride fungus (Tv), P2 = winged beans with 10% cornstarch + 0,2% Tv, P3 = winged beans with 10% cornstarch + 0,3% Tv. The material used were powdered winged beans as substrate then homogenized by stirring. Each sample was weighed 100 g, then put into a plastic bag with a 2 cm thickness and perforated to create an aerobic atmosphere. Subsequently, the sample was incubated in a fermenter room at 30oC for 7 days. Each treatment was repeated 3 times. Variables observed for pH, temperature, crude protein, and crude fiber. The result of this study concluded that there were change in temperature, decrease in pH, increase in crude protein, and decrease in crude fiber.Keywords: winged beans, Trichoderma viride, pH, temperature, protein, crude fiber

scholarly journals Efektifitas Emulsi Lilin Lebah Sebagai Bahan Pelapis Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa) terhadap Mutu Selama Penyimpanan

2019 ◽  
Vol 7 (2) ◽  
pp. 263
Author(s):  
Made Nanda Saputra ◽  
I Made Supartha Utama ◽  
Ni Luh Yulianti
Keyword(s):  
Vitamin C ◽  
Room Temperature ◽  
Color Difference ◽  
Citrus Fruits ◽  
Total Acid ◽  
Randomized Design ◽  
Peel Color ◽  
Soluble Solid ◽  
Completely Randomized Design

Tujuan dari penelitian ini adalah untuk mengetahui efektifitas ragam konsentrasi emulsi lilin lebah sebagai bahan pelapis buah jeruk siam terhadap mutu selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga ragam perlakuan konsentrasi lilin lebah 0% (K0), 2% (K2), dan 4% (K4). Buah tanpa perlakuan disediakan sebagai kontrol (K). Analisis sidik ragam menunjukkan bahwa perlakuan konsentrasi lilin lebah berpengaruh nyata (P>0.05) terhadap susut bobot, intensitas kerusakan, total padatan terlarut, kekerasan buah, color difference, vitamin C, dan uji organoleptik. Perlakuan konsentrasi lilin lebah 4% merupakan perlakuan terbaik untuk memperlambat perubahan mutu pada buah jeruk siam selama penyimpanan pada suhu kamar.   The purposes of this research was to determine the effects of various concentrations of beeswax emulsion as a coating material on the quality of Siam citrus fruits during storage. The research used completely randomized design (CRD) with three different concentration of beeswax emulsion in water consisted of 0%, 2%, and 4%. Fruit without treatment provided as a control. The analysis of variance showed that the emulsion concentrations of significantly (P<0.05) affected the weight loss, damage intensity, total soluble solid, texture, color difference, vitamin C, total acid and organoleptic prefrences (peel color, texture, flavor, and overall acceptance) of the fruits. The concentration of 4% was the best beeswax emulsion to delay quality deterioration of citrus fruits during storage at the room temperature.

scholarly journals Quality of coffee beans from peeled green fruits after temporary immersion in water

2020 ◽  
Vol 24 (10) ◽  
pp. 713-718
Author(s):  
Ana P. de F. Coelho ◽  
Juarez de S. e Silva ◽  
Antônio P. S. Carneiro ◽  
Evandro de C. Melo ◽  
Camilla S. da Silva ◽  
...  
Keyword(s):  
Green Coffee ◽  
Crop Season ◽  
Temporary Immersion ◽  
Green Coffee Beans ◽  
Randomized Design ◽  
Coffee Beans ◽  
Wet Processing ◽  
The Mean ◽  
Completely Randomized Design

ABSTRACT The harvest of green coffee fruits affects their quality; they should be separated from the ripe fruits during processing. The proportion of harvested green fruits can be high, requiring information and technologies to adequately manage and add value to coffee beans from this fruit category. The objective of this work was to evaluate the quality of coffee beans from green fruits separated during a wet processing and peeled after temporary immersion in water. A completely randomized design was used, consisting of six treatments (ripe peeled coffee fruits dried on suspended yards, non-peeled green coffee fruits under traditional dry management on a concrete yard, and peeled and non-peeled green coffee fruits temporarily immersed in water and dried on suspended and concrete yards) and four replications, in the 2018 crop season. Samples of coffee beans temporarily immersed in water were peeled and separated into peeled and non-peeled fractions and dried in suspended and concrete yards. The peeling yield of green coffee beans and the physical and sensorial characteristics of the processed coffee beans were evaluated. The mean peeling yield was 62% and allowed the separation of more developed green fruits, equating them to ripe peeled coffee beans regarding physical and sensorial quality.

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