UJI KUALITAS ORGANOLEPTIK DAN KADAR SERAT PADA PRODUK PANGAN JELLY DRINK BERBAHAN DASAR BUAH AREN (Arenga pinnata Merr) SERTA IMPLIKASINYA PADA MASYARAKAT TANIWEL

Background: Sugar palm plants (Arenga pinnata MERR) are plants that have great potential in terms of food shortages. Currently the main product of the palm sugar plantations is the sap of tapping male flowers made of palm sugar, sageru, vinegar and alcoholic drinks. In addition, all parts of the palm treeare useful and can be used for a variety of needs, ranging from roots, stems, leaves, fibers, and the results of their production are roomie, flour and fruit. This study aims to determine the organoleptic quality and jelly fiber content of drinks made from palm fruit (Arenga pinnata Merr). Methods: This study uses a gravimetric method to determine the levels of fiber in jelly drinks and hedonic methods to test organoleptics. Results: Based on the results of the analysis it can be concluded that the levels of jelly fiber drinks made from palm fruit are different. In the U-I test code the fiber content was 0,3446 while in the U-II test code it was 0,3127. Organoleptic test on jelly drink made from palm fruit showed the average for color parameters of 3, taste of 4.8, texture of 4.9, and suppleness of 4.5. This research is implied in the form of leaflets to the Taniwel community. Conclusion: The levels of jelly fiber drinks made from palm fruit are different. Organoleptic testing was carried out by 20 panelists who had tested the parameters of color, taste, texture and suppleness

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Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus

JURNAL NUTRISIA ◽

10.29238/jnutri.v19i2.264 ◽

2017 ◽

Vol 19 (2) ◽

pp. 140

Author(s):

Setyowati Setyowati

Keyword(s):

Diabetes Mellitus ◽

Nutritional Value ◽

Food Selection ◽

Diabetes Mellitus Patient ◽

Fiber Content ◽

Green Bean ◽

Snack Food ◽

Physical Quality ◽

Organoleptic Quality ◽

Red Bean

Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient.

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IMPLEMENTASI JARINGAN SYARAF TIRUAN (JST) DAN PENGOLAHAN CITRA UNTUK KlASIFIKASI KEMATANGAN TBS KELAPA SAWIT

Komunikasi Fisika Indonesia ◽

10.31258/jkfi.15.1.36-45 ◽

2018 ◽

Vol 15 (1) ◽

pp. 36

Author(s):

Minarni Minarni ◽

Roni Salumbae ◽

Zilhan Hasbi

Keyword(s):

Oil Palm ◽

Color Space ◽

Human Perception ◽

Image Data ◽

Cost Effective ◽

Fresh Fruit ◽

Human Vision ◽

Palm Fruit ◽

Color Parameters ◽

Fresh Fruit Bunches

The clasification of ripeness stages of oil palm fresh fruit bunches (FFBs) can be done using color parameters. These parameters are often evaluated by human vision, whose degree of accuracy is subjective which can cause doubt in judgement. Automatic clasifications offreshfruit bunches (FFBs) based on color parameters can be done using computer vision. This method is known as a nondestructive, fast and cost effective method. In this research, a MATLAB computer program has been developed which consists of RGB and HSV GUI which is used to record, display, and process FFB image data. The backpropagation artificial neural network (ANN) program is also developed which is used to classify the oil palm fruit fresh bunches (FFBs). Samples are fresh fruit bunches (FFB) of oil palm varieties of Tenera which comprise of Topaz, Marihat, and Lonsum clones. Each clone composed of three levels of ripeness represented by five fractions. The measurements were started by capturing images of oil palm, extracting RGB and HSV values, calculating weight values from the image database to make anANN program, preparing grid programs for oil palm FFBs, and comparing grading levels of oil palm FFBs using program and by harvester. This program successfully classified oil palm (FFBs) into three categories of ripeness which are unripe (F0 and F1), ripe (F1 and F1) and over ripe (F4 and F5). The RGB and HSV programs successfully classified 79 out of 216 FFBs or 36.57% and 106 out of 216 TBS or 49.07%. Respectively the HSV program is better than RGB program because the representation of HSV color space are more understood by human perception hence can be used in calibration and color comparison.

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Estimating peach palm fruit surface area using allometric relationships

Scientia Agricola ◽

10.1590/s0103-90162002000400015 ◽

2002 ◽

Vol 59 (4) ◽

pp. 717-721 ◽

Cited By ~ 3

Author(s):

Marilene Leão Alves Bovi ◽

Sandra Heiden Spiering

Keyword(s):

Surface Area ◽

Curve Fitting ◽

Gravimetric Method ◽

Fruit Weight ◽

Image Method ◽

Allometric Relationships ◽

Maximum Width ◽

Palm Fruit ◽

Peach Palm ◽

Fruit Surface

Fruit surface area is an important trait in studies of developmental physiology, as well as in entomological and phytopathological research, where damage caused by insects and/or microorganisms needs to be quantified. Nonetheless, direct measurement of this trait is difficult, not very precise and destructive. This study establishes allometric relationships to estimate the surface area of peach palm (Bactris gasipaes Kunth, Palmae) fruits. Five fruits were harvested, at different maturation stages, from each of 18 plants. Image digitalization and edition methodology was adapted and compared with the traditional gravimetric method. Regression analysis and curve fitting were used to compare the two methods and establish allometric relationships among fruit surface area and fruit weight and size. The method based on image digitalization was twice as fast as the gravimetric method. Curve fitting for all pairs of independent and dependent variables was better with the image method. For most relationships, the best model was the exponential function (Y = ax b), although, due to its simplicity, the linear model is also adequated. The best allometric estimates of fruit surface area (Y) were obtained using the product of fruit length by maximum width (x) were: Y = 2.077 x 1.189 (R² = 94.8%); and Y = - 6.261 + 3.961 x (R² = 94.5%). Traits needed to establish this relationship are easily measured and non-destructive in nature. Validation of the allometric equations is essential when applied to other populations or landraces.

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STUDI FORMULASI RUMPUT LAUT (Kappaphycus alvarezii) DAN TEPUNG SAGU (Metroxylon sp.) TERHADAP KOMPOSISI KIMIA, STABILITAS DAN SIFAT SENSORI PADA PRODUK CENDOL RUMPUT LAUT

Jurnal Fish Protech ◽

10.33772/jfp.v2i1.6444 ◽

2019 ◽

Vol 2 (1) ◽

pp. 1

Author(s):

Selin Lolopayung ◽

Asnani Asnani ◽

Kobajashi Togo Isamu

Keyword(s):

Kappaphycus Alvarezii ◽

Gravimetric Method ◽

Carbohydrate Content ◽

Fiber Content ◽

Stability Test ◽

Test Results ◽

A Value ◽

Randomized Design ◽

Chemical Content ◽

Sensory Tests

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur rumput laut dan tepung sagu terhadap kandungan kimia, sensori dan stabilitas cendol rumput laut, metode penelitan ini menggunakan rancangan acak lengkap (RAL) dan uji Kruskal Wallis yang terdiri dari 3 perlakuan yaitu dengan variasi penambahan konsentrasi rumput laut (R) dan tepung sagu (S) yang berbeda dimana perlakuan RS1 (R=30% : S=70%), RS2 (R=20% : S=80%) dan RS3 (R=10% : S=90%). Kandungan air, abu dan serat diuji menggunakan metode Gravimetri, kandungan karbohidrat Spektrofotometri, uji stabilitas menggunakan metode Saade dan Aslamyah dan uji sensori menggunakan metode Kruskal Wallis (SPSS 16.0). Hasil uji kandungan air, abu dan serat tertinggi terdapat pada perlakuan RS1 dengan nilai 85,50; 0,12 dan 1,76%. Kandungan karbohidrat tertinggi terdapat pada perlakuan RS3 dengan nilai 16,08% dan hasil nilai stabilitas tertinggi terdapat pada perlakuan RS3 dengan waktu 275 menit. Hasil penelitian ini menunjukkan bahwa tidak terdapat pengaruh pada kandungan kimia air, abu, serat dan uji stabilitas, sedangkan kandungan karbohidrat terdapat penggaruh nyata yang ada pada cendol rumput laut pada setiap perlakuan. Kata kunci : Cendol, rumput laut, tepung sagu, komposisi kimia, uji sensori AbstractThis study aims to determine the effect of the comparison of seaweed and sagu flour on the chemical, sensory and stability content of seaweed cendol, this research method uses a completely randomized design (CDR) and non-parametric (Kruskal Wallis) consisting of 3 treatments with additional variations Different concentrations of seaweed (R) and sagu flour (S) where RS1 (R=30%: S=70%), RS2 (R=20%: S=80%) and RS3 (R=10%: S=90%). Water, ash and fiber content were tested by the Gravimetric method, carbohydrate content was tested by the spectrophotometric, stability test tested by Saade and Aslamyah methods and sensory tests by the Kruskal Wallis method (SPSS 16.0). The higher test results of water, ash and fiber content were found in the treatment of RS1 with a value of 85.50; 0.12 and 1.76%, the higher carbohydrate content was found in the RS3 treatment with a value of 16.08% and the higher stability test results were found on RS3 treatment with 275 minutes. The study indicate that there is no effect on the chemical content of water, ash, fiber and stability test, and the carbohydrate content of the significant effect is present in seaweed cendol in each treatment. Key words: Cendol, seaweed, sagu flour, chemical composition, sensory test

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ANALISIS KANDUNGAN NUTRISI MIE KERING YANG DISUBTITUSIKAN AMPAS KELAPA

KOVALEN ◽

10.22487/kovalen.2019.v5.i3.12573 ◽

2019 ◽

Vol 5 (3) ◽

pp. 252-262

Author(s):

Sylvia Florensy Bawias ◽

Syamsuddin ◽

Prismawiryanti ◽

Ni Ketut Sumarni

Keyword(s):

Protein Content ◽

Water Content ◽

Total Protein ◽

Fiber Content ◽

Crude Fiber ◽

Total Protein Content ◽

Nutritional Content ◽

Organoleptic Quality ◽

Crude Fiber Content

Research has been carried out on the nutritional content of dried noodles substituted with coconut pulp. This study aims to determine the highest total protein content, highest crude fiber content and the highest water content and organoleptic quality of dried noodles substituted with coconut pulp. Dry noodles are made from wheat flour and coconut pulp as the main ingredients. The material ratio is varied to 90:10; 80:20; 70:30 and without the addition of coconut pulp flour. Dry noodles without the addition of coconut pulp flour produced the highest total protein content of 18.57%(b/b) and at the ratio of 70:30 the highest crude fiber was 17.55% (w/w) and the highest water content was 2.63% (w/w). Based on the quality of organoleptic dry noodles the most preferred is at the ratio of 90:10. Keywords: Dry noodles, coconut pulp flour, total protein content, crude fiber content, water content, organoleptic quality

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NILAI TAMBAH DAN KELAYAKAN PENGOLAHAN AREN MENJADI KOLANG KALING

Jurnal Agrilink ◽

10.36985/agrilink.v10i1.455 ◽

2021 ◽

Vol 3 (1) ◽

pp. 34-43

Author(s):

Friska Juliana Simbolon ◽

Meylin Kristina Saragih ◽

Rini Bornita Br Hombing

Keyword(s):

Production Cost ◽

Raw Materials ◽

Research Area ◽

Added Value ◽

Selling Price ◽

Palm Fruit ◽

Outer Skin ◽

Palm Sugar

Penelitian ini bertujuan untuk mengetahui proses pengolahan aren menjadi kolang kaling, untuk mengetahui nilai tambah yang dihasilkan dari pengolahan aren menjadi kolang kaling, untuk menganalisis pendapatan pengolahan aren menjadi kolang kaling, untuk menganalisis tingkat kelayakan usaha pengolahan aren menjadi kolang kaling. Penentuan daerah penelitian dilakukan secara purposive atau sengaja. Pengambilan sampel penelitian menggunakan metode sensus, dengan sampel penelitian sebanyak 21 orang.Pada hasil penelitian diperoleh tahapan pengolahan aren menjadi kolang kaling terdiri dari 6 tahapan yaitu, 1. penyediaan bahan baku, 2. pemilihan aren, 3. pengupasan kulit luar dengan cara merebus, 4. pengambilan kolang kaling, 5. perendaman kolang kaling, 6. pemipihan kolang kaling.Biaya produksi pengolahan aren menjadi kolang kaling sebesar Rp 958.637,57, penerimaan pengolahan aren menjadi kolang kaling sebesar Rp 2.400.000, pendapatan pengolahanaren menjadi kolang kaling sebesar Rp 1.441.362,44 per bulan.. Nilai tambah yang dihasilkan dari pengolahan aren menjadi kolang kaling tergolong tinggi dengan ratio nilai tambah sebesar 61,96 % atau ≥ 50%. Kelayakan usaha pengolahan aren menjadi kolang kaling di daerah penelitian layak untuk diusahakan,ini terlihat dengan nilai R/C rasio sebesar 2,50 > 1, BEP produksi adalah sebesar 239,66 (produksi > BEP Produksi yaitu 600,00 kg > 239,66 kg) dan BEP harga yaitu sebesar Rp 4.000,00 (harga jual > BEP Harga yaitu Rp 4.000 > Rp 1.597,72) This study aims to determine the processing of palm sugar into kolang kaling, to determine the added value generated from processing palm sugar into kolang kaling, to analyze the income from processing sugar palm into kolang kaling, to analyze the feasibility of processing sugar palm into kolang kaling. The research area was determined purposively or deliberately. The research sample was taken using the census method, with a research sample of 21 people. The results showed that the stages of processing palm sugar into kolang kaling consisted of 6 stages, namely, 1. supply of raw materials, 2. selecting palm, 3. peeling the outer skin by boiling, 4. taking kolang kaling, 5. soaking kolang kaling, 6. flaking and fro. The production cost of processing palm sugar into kolang kaling is Rp. 958,637.57, revenue processing sugar into kolang kaling is Rp. 2,400,000. 1,441,362.44 per month .. The added value generated from processing palm sugar into kolang kaling is classified as high with an added value ratio of 61.96% or ≥ 50%. The feasibility of processing sugar palm into a palm fruit in the research area is feasible, this can be seen by the R / C ratio value of 2.50> 1, the BEP for production is 239.66 (production> BEP Production is 600.00 kg> 239.66. kg) and the BEP price is IDR 4,000.00 (selling price> BEP price is IDR 4,000> IDR 1,597.72).

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The vegetation structure and economic value of Arenga pinnata Merr by community surrounding forest of Mount Halimun Salak National Park, Indonesia

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/914/1/012024 ◽

2021 ◽

Vol 914 (1) ◽

pp. 012024

Author(s):

Y Adalina ◽

R Sawitri

Keyword(s):

Vegetation Structure ◽

Household Income ◽

National Park ◽

Local Community ◽

Economic Value ◽

Sugar Production ◽

Palm Fruit ◽

Community Needs ◽

Palm Sugar ◽

Important Value Index

Abstract Aren is a non-timber forest product in Mount Halimun Salak National Park (MHSNP) that supports conservation and community welfare. This study was conducted to determine the potential economic value of aren for the local community. Sukajaya Village was selected purposively as the center of palm sugar production. The data were collected by vegetation inventory and interviews in Sukajaya Village selected by random sampling. Vegetation measurements were done in the forest areas of Mount Rongocongo, i.e., Cibedug Resort. In the mixed garden of MHSNP forest areas, the aren’s density was 237 trees per ha with an Important Value Index (IVI) of 139.59%. Unfortunately, there was no regeneration of aren seedling. Aren tapping is an essential livelihood. Thirty farmers who work as tappers as their main or side jobs earn an average of IDR 654,000 months−1 individual−1. This figure accounts for 64.36% of the total household income of farmers. To eliminate the conflict areas, the local community needs to cultivate aren and fruits from forest areas near their settlement, or boundary land of MHSNP closed to their settlement. Derivation and product variations such as nira processing into powdered palm sugar and processing the sugar palm fruit are also important to increase their economic value. Therefore, the local community around MHSNP needs assistance and institution to develop the utilization of aren plantation.

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POTENSI DAN TEKNOLOGI PENGOLAHAN KOMODITAS AREN SEBAGAI PRODUK PANGAN DAN NONPANGAN / Potential and Technology Processing of Palm Sugar Commodity As Food and Non-Food Products

Jurnal Penelitian dan Pengembangan Pertanian ◽

10.21082/jp3.v39n1.2020.p35-47 ◽

2020 ◽

Vol 39 (1) ◽

pp. 35

Author(s):

Rindengan Barlina ◽

Suzanne Liwu ◽

Engelbert Manaroinsong

Keyword(s):

Main Product ◽

Raw Materials ◽

Food Product ◽

Food Products ◽

Edible Films ◽

Raw Material ◽

Added Value ◽

Palm Wine ◽

Palm Sugar ◽

Processing Product

The area of palm sugar plantations in Indonesia is estimated at 61,924 ha, which is spread over 26 provinces. The area of palm sugar plants increased by an average of 2.0% per year with a production growth rate of 1.9% per year. Generally, the main product expected is the neera (which is tapped from spadix). In its development, other parts of the sugar palm plant began to be glimpsed, because it has an impact on increasing the added value of commodities. This paper aims to express the potential of palm sugar as a source of raw materials for processing various products, especially food products. Like just a coconut plant, the sugar palm plant can also be dubbed the tree of life because all parts can be utilized. Neera as the main product, whose production can reach 8-22 liters/tree/day is the raw material for processing sugar. Besides that it can be processed into palm wine and soft drinks. Palm stems (pith parts) can be processed into starch and production can reach 60-70 kg / tree. Sugar palm starch can substitute flour in the processing of biscuits, MP-ASI, noodles and as raw material for edible films. Whereas the fruit can be processed into the kolang kaling and can be further processed into various products. Food product processing technology from palm sugar is available, so it is expected to increase the variety of food products, while improving consumer health and farmers’ incomes.Keywords: Sugar palm, potential, processing, product AbstrakLuas areal tanaman aren di Indonesia diperkirakan 61.924 ha yang tersebar pada 26 propinsi. Areal tanaman aren bertambah rata-rata 2,0% dengan laju pertumbuhan produksi 1,9% per tahun. Produk utama yang diharapkan dari aren adalah nira yang disadap dari mayang. Dalam perkembangannya, bagian-bagian lain dari tanaman aren mulai dilirik, karena juga memiliki nilai tambah. Naskah ini mengemukakan potensi tanaman aren sebagai sumber bahan baku berbagai produk, terutama pangan. Seperti halnya kelapa, tanaman aren juga dapat dijuluki sebagai tanaman serbaguna karena semua bagian tanaman dapat dimanfaatkan. Nira sebagai produk utama aren memiliki produktivitas antara 8-22 liter/pohon/hari dan merupakan bahan baku gula cetak, gula cair, dan gula semut. Selain itu, nira aren dapat diolah menjadi palm wine dan minuman ringan. Batang aren (bagian empulur) dapat diolah menjadi pati dengan produktivitas 60-70 kg/pohon. Pati aren dapat mensubstitusi tepung terigu dalam pembuatan biskuit, makanan pelengkap air susu ibu, mie, dan bahan baku edible film. Buah aren umumnya diolah menjadi kolang kaling dan dapat diproses lebih lanjut menjadi berbagai produk. Teknologi pengolahan produk pangan dari aren telah tersedia, yang diharapkan dapat menambah keragaman produk pangan, sekaligus meningkatkan kesehatan konsumen dan pendapatan petani.Kata kunci: Aren, potensi, pengolahan, produk

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Nira aren’s tapping business at Hasanuddin University education Forest, Maros

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/886/1/012049 ◽

2021 ◽

Vol 886 (1) ◽

pp. 012049

Author(s):

A Mujetahid ◽

N Dalya

Keyword(s):

Descriptive Analysis ◽

Forest Products ◽

Production Costs ◽

University Education ◽

Raw Material ◽

Field Orientation ◽

Quantitative Descriptive Analysis ◽

Palm Trees ◽

Palm Sugar ◽

Male Flowers

Abstract Population growth creates competition in meeting the needs of daily life. The forest area is the target for the community to depend on for their life. Palm trees are forest products that have many benefits. This study intends to describe the process of tapping palm sugar, calculate production costs and business income of palm sugar, and describe the marketing flow of palm sugar. This research was conducted for two months, in the Education Forest. Data collection methods include field orientation, observation and interviews. Determination of the sample was carried out by census, namely 14 sugar palm farmers. The analysis was carried out descriptively qualitatively on the process of tapping sap, making palm sugar, and marketing flow. Meanwhile, quantitative descriptive analysis was carried out on the calculation of production costs and income. The results of this study illustrate that the flower bunches tapped are male flowers. The process of tapping includes the following activities: preparation, taking sap, making palm sugar. The results of tapping sap are generally used as raw material for palm sugar. Tapping the sap and making palm sugar is carried out for approximately eight months every year. The process of tapping nira carried out by sugar palm farmers in the location is still based on habits and experiences that have been passed down from generation to generation. The average production cost is IDR 7,026,552.-/year/family and the average income is IDR. 10,705,500.-/year/family, so that the average profit is IDR. 3,675,948.- per year per household. There are three marketing channels for palm sugar in the research location, namely: (1) Producers Directly to consumers (2) Producers to collectors to consumers (3) producers to collectors to the market and to consumers.

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