Pengaruh Variasi Nilai Hydrophylic-lipophylic balance dan Suhu terhadap Karakteristik Sediaan Krim

This study aims to determine the effect of hydrophylic-lipophylic balance value and process temperature on the characteristics of the best cream preparations and to determine the hydrophylic-Lipophylic balance value and the best process temperature for obtaining cream preparations. This research uses factorial randomized block design. The first factor is hydrophylic-lipophylic balance which consists of 4 levels, namely: A1; 12, A2; 11, A3; 10, A4; 9. The second factor is the process temperature consisting of 3 levels, namely: B1; 60±2°C, B2; 70±2°C, B3; 80±2°C. Each treatment was grouped into 2 based on the time of implementation so that 24 experimental units were obtained. the observed variables were homogeneity, separation ratio, dispersion, adhesion, pH and viscosity. The data obtained were then analyzed by analysis of variance and continued using the Tukey test. To determine the best treatment of all parameters, the effectiveness index test was measured. The results showed that the treatment of hydrophylic-lipophylic balance and temperature greatly influenced the value of the separation ratio, viscosity, adhesion and dispersion, but did not affect the homogeneity and pH of the cream preparation. Hydrophylic-lipophylic balance 10 treatment with a temperature of 70±2°C is the best treatment to produce cream preparations, with homogeneous characteristics, a separation ratio of 1,000 ± 0,000, spreadability of 5.500 ± 0.070 cm, adhesion of 16.610 ± 0.665 seconds, viscosity of 34,000 ± 2,830 cPs , and pH 5,600 ± 0,000. Keywords: Temperature, Hydrophylic-lipophylic balance, Surfactant, Tween 80 and Span 80.

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Karakteristik Krim Kunyit Daun Asam (Curcuma domestica Val. - Tamarindus indica L.) pada Perlakuan Konsentrasi Emulsifier dan Waktu Pengadukan

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2020.v08.i03.p09 ◽

2020 ◽

Vol 8 (3) ◽

pp. 399

Author(s):

Mujahidah . ◽

Sri Mulyani ◽

Lutfi Suhendra

Keyword(s):

Analysis Of Variance ◽

Block Design ◽

Tween 80 ◽

Tamarindus Indica ◽

Tukey Test ◽

Separation Ratio ◽

Randomized Block Design ◽

Two Factors ◽

Stirring Time ◽

Span 80

This study aimed to know cream of turmeric tamarind leaves on the treatment of concentration emulsifier and stirring time and to determine the concentration emulsifier and stirring time to produce characteristics of cream fulfill requirement of SNI. This study used a randomized block design with two factors. The first factor was the concentration emulsifier which consist of three levels, namely 3, 5 and 7%. The second factor is stirring time which consist of three levels, namely 5, 7.5 and 10 minutes. The data were analyzed by analysis of variance (ANOVA) and continued with the tukey test. The result of the study showed that concentration emulsifier has an effect on the adhesion time, pH, viscocity and spread power. The stirring time has an effect on the adhesion time. Concentration emulsifier 5% and 7% with stirring time 10 minutes were creams that fulfill requirement of SNI. The characteristics cream of concentration emulsifier 5% with stirring time 10 minutes is: homogeneus, separation ratio = 1, adhetion time 48.52 seconds, viscocity 3550 cp, spread power 6.72 cm and pH 6.60. The characteristics cream of concentration emulsifier 7% with stirring time 10 minutes is: homogeneus, separation ratio = 1, adhetion time 28.82 seconds, viscocity 3650 cp, spread power 6.79 cm and pH 6.45. Keywords : Span 80, tween 80, stirring time, turmeric and tamarind leaves.

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Karakteristik Enkapsulat Teh Instan Daun Kenikir (Cosmos caudatus Kunth.) pada Perlakuan Penambahan Emulsifier Tween 80

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2021.v09.i01.p13 ◽

2021 ◽

Vol 9 (1) ◽

pp. 130

Author(s):

Emita Dwi Cahyana ◽

Luh Putu Wrasiati ◽

Lutfi Suhendra

Keyword(s):

Analysis Of Variance ◽

Block Design ◽

Tween 80 ◽

Total Flavonoids ◽

Tukey Test ◽

Brightness Level ◽

Organoleptic Test ◽

Cosmos Caudatus ◽

Randomized Block Design ◽

Yield Value

The aims of research were to know the effect of addition emulsifier tween 80 on the making of Cosmos caudatus Kunth. instant tea, and to determine the addition of the best tween 80 emulsifier to the Cosmos caudatus Kunth. instant tea. This research used a simple randomized block design, wich the concentration of tween 80 as the factor. The concentration of tween 80 used in this research are 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The data obtained were analyzed by analysis of variance and then processed by the Tukey test. The results showed that the concentration of tween 80 influenced the yield, solubility, total flavonoids, brightness level, redness level, yellowish level, and texture organoleptic tests which included stickiness, dryness and smoothness. The best treatment based on physicochemistry was obtained by adding 1% concentration of tween 80, with a yield value at 11.08 %, solubility at 96.77%, total flavonoids at 9.1041 mg QE/g, the level of brightness (L*) at 36.49, the level of redness (a*) at 19.36, and the level of yellowish (b*) at 30.63. Based on the results of the organoleptic test, respondendts chose treatment without the addition of tween 80, with a stickiness texture value at 4.20 (not sticky),, dryness at 4.60 (dry), and smoothness at 4.75 (smooth). Keywords : Cosmos caudatus Kunth. leaves, instant tea, encapsulation, tween 80

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Karakteristik Krim Kunyit Daun Asam (Curcuma domestica Val. - Tamarindus indica L.) pada Perlakuan Konsentrasi Emulsifier dan Waktu Pengadukan

Jurnal Ilmiah Teknologi Pertanian Agrotechno ◽

10.24843/jitpa.2020.v05.i01.p01 ◽

2020 ◽

Vol 5 (1) ◽

pp. 1

Author(s):

Mujahidah Mujahidah ◽

Sri Mulyani ◽

Lutfi Suhendra

Keyword(s):

Analysis Of Variance ◽

Block Design ◽

Tamarindus Indica ◽

Tukey Test ◽

Separation Ratio ◽

Randomized Block Design ◽

Two Factors ◽

Stirring Time

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Pengaruh Penambahan Bubuk Daun Kelor (Moringa oleifera L.) dan Suhu Proses Pemanasan terhadap Karakteristik Body Scrub

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2020.v08.i01.p03 ◽

2020 ◽

Vol 8 (1) ◽

pp. 18

Author(s):

Ni Ketut Gitariastuti ◽

Sri Mulyani ◽

Luh Putu Wrasiati

Keyword(s):

Block Design ◽

The Body ◽

Process Temperature ◽

Heating Process ◽

Skin Cells ◽

Separation Ratio ◽

Randomized Block Design ◽

Two Factors ◽

Leaf Powder ◽

Powder Addition

Body scrub is a product that works to remove dead skin cells and open pores so the skin becomes brighter and whiter. This study aims to determine the effect of the moringa leaf powder addition and heating process temperature on the characteristics of body scrub and determine the percentage of the addition of moringa leaf powder and the best heating process temperature to produce a body scrub. This study uses a randomized block design with two factors. The first factor is the percentage addition of moringa leaf powder and the second factor is the temperature of the heating process. The first factor consists of 3 levels namely 4, 5 and 6% while the second factor consists of 2 levels namely 65oC and 70oC. The results of the study at the 6th week of storage showed that the addition of moringa leaf powder affected viscosity, spreadability power and adhesion power but did not affect the pH and overall acceptance of the body scrub. The temperature of the heating process does not affect the pH, viscosity, spreadability power, adhesion power and overall acceptance of the body scrub. Addition of 4% of moringa leaf powder and 65oC of the heating process temperature was the best treatment for body scrub with characteristics at the 6th week of storage as follows: pH 4.8, viscosity 10307 cp, spreadability power 5.2 cm, adhesion power 36.75 seconds and separation ratio = 1. Keywords: body scrub, moringa leaf, heating process temperature

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PENGARUH BAHAN PENGENYAL KOMERSIAL FOOD GRADE DAN TEPUNG KORO PEDANG PRA GERMINASI TERHADAP PENINGKATAN KUALITAS TIWUL INSTAN TINGGI PROTEIN

Jurnal Gizi dan Pangan Soedirman ◽

10.20884/1.jgipas.2021.5.2.4899 ◽

2021 ◽

Vol 5 (2) ◽

pp. 112

Author(s):

Najmah Istikaanah ◽

Munasib Munasib ◽

Friska Citra Agustia

Keyword(s):

Block Design ◽

Index Test ◽

Duncan Multiple Range Test ◽

Jack Bean ◽

Food Grade ◽

Thickening Agent ◽

Bean Flour ◽

Randomized Block Design ◽

Effectiveness Index ◽

Range Test

The aim of the research was to make high protein instant tiwul from mocaf which was substituted with jack bean flour and given a food grade commercial thickener to improve its sensory aspect. The study used a randomized block design. The factors studied were germination treatment on jack bean (G), without pre germination (G1) and with pre germination (G2); Proportion of mocaf: jack bean flour : tapioca (w/w) (F), P1 = 75:15:10, P2 = 70:20:10 and P3 = 65:25:10 and Addition of Commercial food grade thickening agent (w/w; % to flour weight) (K), K1 = 0.5%, K2 = 0.75% and K3 = 1.0%. The variables studied were physicochemical properties (moisture content, ash content, formol value, rehydration ability, for the best treatment, protein and fat content were tested) and sensory properties. Data were analyzed by F test (ANOVA) and continued with DMRT (Duncan Multiple Range Test). Based on the effectiveness index test, the best instant tiwul was G2P3K3 (with pre germination; proportion of mocaf-jack bean flour-tapioca w/w 65:25:10; commercial food grade thickening agent 1%). This instant tiwul has a water content of 4.39% wb; protein 7.05%db (6.74%wb), fat 6.39% db (6.11%wb), ash 0.98%db (0.93%wb) and carbohydrates (by difference) 85.54% db (81.78% wb), coefficient rehydration 3,67 and formol value 0,0383 ml NaOH 0,1N/g bk.

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Pengaruh Suhu Pencampuran dan Lama Pengadukan terhadap Karakteristik Sediaan Krim

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2020.v08.i02.p05 ◽

2020 ◽

Vol 8 (2) ◽

pp. 200

Author(s):

Ida Bagus Bas Baskara ◽

Lutfi Suhendra ◽

Luh Putu Wrasiati

Keyword(s):

Block Design ◽

Coconut Oil ◽

Effect Of Temperature ◽

Virgin Coconut Oil ◽

Characteristic Viscosity ◽

Tukey Test ◽

Separation Ratio ◽

Randomized Block Design ◽

Two Factors ◽

Stirring Time

This research aims to determine the effect of temperature and time of stirring on a basis cream and determine the temperature and time of stir which is the best treatment for producing basis cream. This research uses a randomized block design with two factorials. The first factor is temperature which is consists of 3 levels, temperature 60±20C, 70±20C and 80±20C. The second factor is the time of stirring which is consists of 3 levels 10, 15 and 20 minutes. From the combination of the two factors, were obtained of 9 experimental units. These treatments were grouped based on the time of implementation into two groups so that 18 experimental units. The observed variables are homogeneity, viscosity, adhesion, spread ability, separation ratio and pH. The data that obtained will be analyzed by analysis of variance and continued using the Tukey test. The treatment of mixing temperature and time of stirring affect the viscosity, adhesion, dispersion and separation ratio, while the treatment of mixing temperature and time of stirring did not significant effect on pH. The interaction between the two treatments can affects the adhesion, dispersion, separation ratio and pH, but not significantly affect viscosity. The treatment of mixing temperature 80±20C with time of stirring 20 minutes is the best treatment to produce basis cream with characteristic viscosity cream value of 46,000 cp, a adhesion time of 17.97 seconds, spread ability of 6.50 cm, a separation ratio of 0.83 and pH 6,45. Keywords: Mixing temperature, stirring time, cream characteristics, virgin coconut oil, cocoa butter.

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Pengaruh Penambahan Lemak Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Ekstrak Kunyit (Curcuma domesticate Val.)

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2020.v08.i01.p05 ◽

2020 ◽

Vol 8 (1) ◽

pp. 39

Author(s):

Nabila Ayu U. Cahyani ◽

Sri Mulyani ◽

Ni Putu Suwariani

Keyword(s):

Cocoa Butter ◽

Heating Temperature ◽

Block Design ◽

Process Temperature ◽

Total Phenolic ◽

Heating Process ◽

Acceptance Test ◽

Separation Ratio ◽

Turmeric Extract ◽

Randomized Block Design

Cream is a solid preparation in the form of an emulsion containing no less than 60% water. This study aims to determine the effect of cocoa butter substitution and process temperature on the characteristics of turmeric extract cream and determine the substitution of cocoa fat and process temperature to produce the best turmeric extract cream characteristics. This research uses factorial randomized block design. The first factor is the addition of cocoa butter which consists of 5 levels which is equal to 0g; 2.5g; 5g; 7.5g and 10g, and the second factor is the application of heating temperature which consists of two levels, 65oC and 70oC to produce 10 treatment combinations and grouped into two groups so that 20 experimental units are obtained. The parameters observed were homogeneity, pH, viscosity, dispersion, adhesion, separation ratio, total phenolic compounds, overall acceptance of the cream. the best treatment is determined by the effectiveness index. The results of the study stated that the treatment of cocoa butter substitution affected the pH, viscosity, spreadability, adhesion, separation ratio, total phenolic and acceptance test of cream preference and heating temperature had an effect on total phenolic cream. Process temperature has a significant effect on total phenolic cream. The treatment of cocoa butter and heating temperature have a very significant effect on the acceptance of the cream. The treatment of substitution of cocoa fat as much as 0% at a temperature of 70oC heating process produces the best treatment with the following characteristics: 7800 cp viscosity, 6.3 cm diameter dispersion, separation ratio = 1, pH 6.40 and total phenolic 6.95 mg GAE / g. Keywords: cocoa butter, heating temperature, cream, turmeric

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Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.)

TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian ◽

10.35891/tp.v11i2.2196 ◽

2020 ◽

Vol 11 (2) ◽

pp. 152-161

Author(s):

Devi Rahmah Fauzi ◽

Hapsari Titi Palupi

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Water Content ◽

Block Design ◽

Added Value ◽

Index Method ◽

Tukey Test ◽

Randomized Block Design ◽

Effectiveness Index

Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine the effect of blanching and concentration of carrageenan on the quality of belimbing wuluh sheet jam. The method of this research was a randomized block design (RBD) consisting of 2 factors. The first factor were Blanching, (B1) = With Blanching, (B2) = Without Blanching. The second factor was the concentration of carrageenan, carrageenan (K1) = 5%. K2 = 10%. K3 = 15%. The result were analyzed by performed ANOVA using Minitab18 software and continued by the Tukey test. The best treatment was analyzed using the De Garmo Effectiveness Index method. The best treatments found in the B2K2 treatment (without blanching and concentration of carrageenan 10%.) has an average of water content 19.68%; vitamin C 14.51 mg / g; texture 0.50 N / mm2; color L 35.50; a* 13.20; b* 20.80; (organoleptic) texture 3,40 (like); color 3,33 (like); taste 3,47(like); and flavor 3.30 (like).

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EFISIENSI PENGGUNAAN Trichoderma sp UNTUK MENGENDALIKAN PENYAKIT LAYU FUSARIUM (Fusarium oxysporium) DAN PERTUMBUHAN BIBIT TANAMAN PISANG

Jurnal Ilmiah Pertanian ◽

10.31849/jip.v14i2.256 ◽

2018 ◽

Vol 14 (2) ◽

pp. 14-28

Author(s):

Bukhari Bukhari ◽

Nuryulsen Safridar

Keyword(s):

Analysis Of Variance ◽

Fusarium Wilt ◽

Block Design ◽

Wilt Disease ◽

Variance Test ◽

Medium Intensity ◽

Fusarium Wilt Disease ◽

Randomized Block Design ◽

Trichoderma Sp ◽

Two Factors

This research was conducted in Pante Cermin, Padang Tiji Subdistrict, Pidie District. in March to August 2015, with the aim to know the use efficienci of Trichoderma sp on the growth of several types of Banana seedlings (Musa Paracica L.) This research using Randomized Block Design (RAK) factorial pattern with the factors studied is the type of banana and trichoderma dose . Both factors consist of 4 levels: Banana Barangan (J1), Ambon banana (J2), Banana King (J3) and Geupok banana (J4). While the dose of Tricoderma sp is: TO = 0 g / seeds T1 = 15 g / seeds T2 = 30 g / seedlings and T3 = 45 g / seedlings. So there are 16 treatment combinations and repeated 3 times, which resulted in 48 experimental units.To determine the influence of each treatment and its interaction on the growth of banana seedlings, the analysis of variance (Test F) and continued with the test of Beda Nyata Jujur (BNJ) at 5% level.The results showed that the growth of good banana seedlings among 4 species studied was shown by Barangan bananas, but not unlike bananas. However, trichoderma administration until the age of 4 months has not shown the growth and intensity of different attacks. So it should be extended the study period to 6 months. After 6 months of research there has been a difference in growth and intensity of attack, where the intensity of the greatest attack is shown by T0 (without trichoderma). Medium intensity of smallest attack is shown by T3 (Dose trichoderma sp 45 gr / banana seedlings). The type of banana does not affect the growth and intensity of fusarium wilt attack. and the interaction of these two factors had no significant effect on the growth of banana seedlings and the intensity of Fusarium wilt disease.

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PENGARUH KOMBINASI TEPUNG BEKATUL DAN TEPUNG MENIR C4 TERHADAP BEBERAPA KOMPONEN MUTU COOKIES

Pro Food ◽

10.29303/profood.v3i2.50 ◽

2018 ◽

Vol 3 (2) ◽

pp. 207-216

Author(s):

Mira Idora ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah

Keyword(s):

Analysis Of Variance ◽

Rice Bran ◽

Block Design ◽

Rice Flour ◽

Ash Content ◽

Research Use ◽

Anova Analysis ◽

Significance Level ◽

White Rice ◽

Randomized Block Design

The purpose of this research was to know the best combination of rice bran and grains of rice flour that cloud be seen from some quality components of cookies include moisture, protein and ash content, organoleptic quality such as flavour referring to National Indonesian Standard (SNI). This research use Compoletely Randomized Block Design, consist of six treatments (100% wheat flour, 30% rice bran: 70% grains of rice flour, 40% rice bran: 60% grains of rice flour, 50% rice bran: 50% grains of rice flour, 60% rice bran: 40% grains of rice flour, 70% rice bran: 30% grains of rice flour) with three replications. The data were analyzed using Analysis of Variance diversity at 5% significance level using Co-Stat Software and tested further using Orthogonal Polynomials test if there was real difference. The results showed that the proportion of rice bran and grain of rice flour had significant effect on taste, aroma, texture and color (hedonic and scoring), protein and ash content, but not significantly different to moisture of cookies. The results of this study also showed that the proportion of white rice brain and grains of rice flour which produced cookies with the best quality in accordance with SNI quality requirements was the treatment of 30% rice bran: 70% grains of rice flour (4.8008% moisture, 6.0461% protein content and 1.9274% ash content, with flavor, aroma, texture and color which was very favored by the panelists where cookies with yellowish brown color and slightly crunchy texture). Keywords:cookies, grains of rice flour, rice bran flour, white rice. ABSTRAK Tujuan penelitian ini yaitu untuk mengetahui kombinasi terbaik dari tepung bekatul dan tepung menirterbaik dilihat dari beberapa komponen mutu cookies meliputi kadarair, kadar protein, kadar abu dan mutu organoleptik seperti bau, rasa, aroma dan tekstur yang mengacu pada Standar Nasional Indonesia (SNI). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), terdiri dari enam perlakuan (Tepung terigu 100%, Tepung Bekatul 30%: Tepung Menir 70%, Tepung Bekatul 40% : Tepung Menir 60%, Tepung Bekatul 50% : Tepung Menir 50%, Tepung Bekatul 60% : Tepung Menir 40% dan Tepung Bekatul 70%: Tepung Menir 30%) dengan tiga kali ulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman ANOVA (Analysis of Variance) pada taraf 5% menggunakan Software Co-Stat dan diuji lanjut menggunakan uji lanjut Polinomial Ortogonal jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa proporsi tepung bekatul dan tepung menir memberikan pengaruh yang berbeda nyata terhadap parameter rasa, aroma, tektur dan warna (Hedonic dan Scoring), kadar protein dan kadar abu, namun tidak berbeda nyata terhadap kadar air cookies. Hasil penelitian ini juga menunjukkan bahwa proporsi tepung bekatul dan tepung menir yang menghasilkan cookies dengan mutu terbaik yang sesuai dengan syarat mutu SNI adalah perlakuan tepung bekatul 30% : tepung menir 70% (kadar air 4,8008%, kadar protein 6,0461% dan kadar abu 1,9274%, dengan rasa, aroma, tektur dan warna sangat disukai panelis dimana cookies berwarnacokelat kekuningan dan tekstur agak renyah). Kata kunci:beras putih, cookies, tepung bekatul, tepung menir

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