Peningkatan Mutu Kakao Melalui Percepatan Lama Fermentasi dengan Penggunaan Pektinase Aspergillus niger dan Ion Kalsium: Cocoa Quality Improvement by Fermentation Time Acceleration with The Application of Aspergillus niger Pectinase and Calcium Ions

Indonesia is the third largest producer of cocoa beans (Theobroma cacao L.) in the world, but the quality of Indonesian cocoa beans is considered as low. Fermentation is one of the factors that affect the quality of cocoa beans. Fermentation of cocoa beans is a spontaneous fermentation and takes about 5-7 days (for bulk cacao). The objective of this study was to determine the potential of adding pectinase from Aspergillus niger and calcium ions in accelerating fermentation time and the quality of cocoa beans produced. The independent variable in this study was the concentration of calcium ions as an enzyme activator. The concentration of calcium ions and pectinase are applied to cocoa fermentation.  The observations made were reducing sugar content, total sugar content, protein content, lactic acid bacteria and acetic acid bacteria levels. Parametric data will be analysed by T-test independent with a confidence level of α=0.05. The results showed that added 4.5 units of pectinase and 100 mM calcium ions have significant in reduce the total sugar compared with control due to enzimatic activity. Therefore, the addition of pectinase enzymes from Aspergillus niger and calcium ions have a potential to accelerate the fermentation time and the fermented cocoa beans that have been carried out have met the quality standards of SNI 2828:2008 and included in I – B group of forastero cocoa. This potential needs to be tested further with a larger fermentation volume, for example above 40 kg, to achieve the optimal temperature for the formation of flavor precursors.  Keywords: cocoa bean, ion calcium, pectinase, qualit

Karakteristik Fisiko-Kimia dan Sensori Mayones Mangga Podang Urang Berdasarkan Perbandingan Puree: Susu Full Cream: Physico-Chemical and Organoleptic Characteristics of Podang Urang Mango Mayonnaise Based on Comparison of Puree: Full Cream Milk

Mango (Mangifera indica L.) is a seasonal tropical fruit and usually harvesting at October until December in Indonesia. In Kediri Regency, one of local variety mango known as ‘Podang Urang’ had been harvested and the production is high. When the harvesting time, the price of ‘Podang Urang’ mango is very cheap around IDR1,600 per kg on wholesale market in Kediri. This condition certainly will adverse the farmers. In order to decrease this risk that faced by farmers, this locally mango could be potential to process as mayonnaise to increase of the price value. This research aimed to process ‘Podang Urang’ mango as mayonnaise, characterize their physicochemical and sensory characteristics, and compare the mayonnaise product as prescribed by the quality requirement criteria of Indonesian National Standard (SNI) No. 01-4473-1998. The mango with 90% maturity was sorted, peelded, and blended. This puree was added with various of full cream milk, citric acid (0.3%), and palm oil (2%) and processed to be mayonnaise. The result showed that the ‘Podang urang’ mango mayonnaise with added with full cream milk (50:50%/B2) had emulsion stability about 99.99%, lightness (L*) of 45.96, protein content of 1.39%, pH of 6.57, vitamin C about 16.43%, and moisture content about 62.67%. This mayonnaise composition (50% of mango puree and 50% of full cream milk) was likely by the panelists in terms of color (7.12), flavor (7.12), taste (7.04), thickness (7.04), and overall acceptable about 7.20. This study provides the utilization of Kediri locally mango (‘Podang Urang’) as a diverse food product, which is acceptable to the panelists and adds value to the raw material.   Keywords: diversity of product, local mango, mayonnaise, ‘Podang Urang

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Kualitas Es Krim dengan Kombinasi Penambahan Ekstrak Tulang Ikan Patin Jambal (Pangasius djambal) dan Ekstrak Kacang Gude (Cajanus cajan): Quality of Ice Cream with a Combination of Jambal Catfish (Pangasius djambal) Bone Extract and Pigeon Pea Bean (Cajanus cajan) Extract

Ice cream is a frozen food processed using a stabilizer, fat milk, and protein. It has a soft texture that can survive at room temperature. The bones of jambal catfish (Pangasius djambal) have collagen fibers, which are used to make gelatin as a stabilizer and emulsifier; gude or pigeon pea beans (Cajanus cajan) contain high protein that can be used to improve the quality of protein in ice cream. This research was conducted to determine the quality of ice cream with jambal catfish bone extract and pigeon pea bean extract added, which was seen from a chemical, physical, and microbiological point of view, as well as the acceptability of ice cream for consumption, besides this research also determine the right combination of using jambal catfish bone extract as a stabilizer to replace carboxy methyl cellulose (CMC) and pigeon pea bean extract in improving the quality of ice cream. This research was conducted using a completely randomized design (CRD) with 4 combination treatments of adding jambal catfish bone extract and pigeon pea bean extract i.e., 0:0% (control/K), 0.25:50% (A); 0.5:50% (B) and 0.75:75% (C). The results showed that the best quality of ice cream by the addition of 0.5% jambal catfish bone and 50% pigeon pea bean extract (B) with the protein content of 5.95%, lipid content of 17.48%, total solid of 22.39%, overrun value of 68.00%, melting rate value of 16.95%, total microbes (total plate count) of 2.46 log10 colony/gram, and negative of Salmonella sp. This research is beneficial in replacing synthetic emulsifiers and stabilizers with natural ingredients and increasing the use of plant-based ingredients to increase ice cream protein. Keywords: collagen bone, emulsifier, ice cream, pigeon pea bean extract, stabilize

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Karakteristik Fisik dan Kandungan Gizi Tepung Pisang Lokal Lampung dengan Metode Perebusan: Physical Characteristics and Nutritional Content of Local Banana Flour Grown in Lampung Province by Boiling Method

Lampung Province is the third largest banana producer in Indonesia with various types of bananas. It affects the differences of physical characteristics and nutritional content. Besides the type of banana, the processing can also affect the differences in its characteristics. The objective of the research was to determine the physical characteristics and nutritional content of banana flour from 8 types of bananas grown in Lampung Province as a source of local flour with the boiling method. The study was designed in a completely randomized block design with 3 replications. The results showed that the type of banana affected the physical characteristics and nutritional content of banana flour. Nangka bananas had the highest yield (42.06%) and muli bananas had the lowest yield (24.45%). Ambon kuning and tanduk had the highest degree of whiteness (44.60 and 41.20) and this is influenced by the color of the black pith. Muli banana flour was the highest protein content (3.54%). Fat content in nangka banana flour is the highest (1.09%). Ash of muli banana and ambon banana flour were the highest content (2.99% and 2.68%). Crude fiber of muli banana flour and kepok manado banana flour were the highest content (3.17% and 3.21%). The starch, amylose, and ratio of amylose/amylopectin of kepok manado and tanduk banana flour were the same and the highest content (respectively ranging between 74.53–76.29%, 26.18–28.92%, and 0.35–0.41). Vitamin C and total acid in local banana flour ranged from 0.51–2.34 mg/100 g and 0.62–2.25 respectively, muli bananas had the highest content of vitamin C and total acid with values of 2.34 mg/100 g and 2.25%. The boiling process can be applied as one of pre-treatment before making local Lampung banana flour. Keywords: banana flour, boiling method, local banana, nutritiona

Identifikasi Profil Komponen Volatil dan Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat, Indonesia: Profile Identification of The Volatile Components and Sensory of Cascara Arabica and Robusta from West Nusa Tenggara, Indonesia

High coffee production is followed by a significant amount of coffee husk waste. However, the processing of coffee husk waste has not been fully optimized due to the lack of information regarding the unique characteristics of cascara from West Nusa Tenggara (NTB), Indonesia. The volatile components present in cascara can be measured and used as sensory threshold indicators. Therefore, this study aimed to identify the volatile and sensory components and determine the distinctive aroma and taste characteristics of cascara from arabica and robusta coffee. The research used a completely randomized design with GC-MS analysis and rate all that apply (RATA) sensory evaluation. The results showed that arabica var. Rinjani cascara contains the most dominant compounds, including caffeine (22.37% retention area) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (13.32% retention area). Robusta var. Rinjani cascara is dominated by caffeine (14.71% retention area) and quinic acid (13.92% retention area). Arabica var. Tambora cascara contains caffeine (40.82% retention area) and quinic acid (11.67% retention area), while robusta var. Tambora cascara has quinic acid (29.74% retention area) and mome inostol (22.98% retention area) as the most dominant compounds. Based on sensory profiles, arabica var. Rinjani cascara has a fruity, earthly, and green aroma with sour, sweet, and bitter flavors. Arabica var. Tambora cascara has a similar aroma with a sour, sweet, and bitter taste. Robusta var. Rinjani cascara features a floral, fruity, earthly, and green aroma with a similar taste. Meanwhile, robusta var. Tambora cascara has an earthly and green aroma with a bitter, sour taste. The RATA taste intensity test showed that robusta var. Rinjani cascara was sweeter than robusta var. Tambora. The sweet taste of cascara enhances its hedonic value, making it more preferred by panelists. This study provides the valuable sensory profile insights of cascara from NTB and references for developing value-added food products.Keywords: cascara, GC-MS, hedonic, RAT

Potensi Bawang Hitam (Black Garlic) dari Berbagai Jenis Bawang Putih sebagai Hipoglikemik pada Tikus Hiperglikemia

Free radical compounds in the body are very reactive to cells, so they can cause various diseases, one of which is diabetes mellitus. Compounds that are able to ward off free radicals are called antioxidants. Black garlic are known to contain bioactive compounds including SAC (S-allyl cysteine), polyphenols, and flavonoids which can treat diabetes or hyperglycemia. This research on black garlic as a hypoglycemic aims to determine the potential of black garlic from various types of garlic and types of black garlic which have the most potential as hypeglycemic in hyperglycemic rats. In vivo testing was carried out by inserting groups of rats in each cage (20–25°C) after being fed and drinking ad libitum. Each group of hyperglycemic rats was treated with black garlic from honan garlic, green spices, and lanang garlic at a dose of 250 mg / 200 g BW per day. Examination of tested animals includes body weight, hypoglycemic effect testing, blood glucose response testing, and malondialdehyde (MDA) levels. The results showed that black garlic can reduce blood sugar levels by 54.7%, blood glucose response by 1.25%, and reduce MDA levels by 72.98%. Honan black garlic can reduce blood sugar levels by 52.6%, blood glucose response by 12.29%, and reduce MDA levels by 68.87%, while green spiced black garlic can reduce blood sugar levels by 43.33%, blood glucose response was 37.67%, and decreased MDA levels by 59.76%. The type of black garlic that has a higher potential to reduce blood glucose levels in hyperglycemic rats is lanang black garlic.   Keywords: antioxidant, black garlic, hypoglycemic, lanang black garli

Analisis Rantai Pasok Pengembangan Agroindustri MOCAF di Kabupaten Jember: Supply Chain Analysis of MOCAF Agroindustry Development in Jember Regency

Jember Regency has great potential in the agricultural sector, with cassava being one of its key commodities. Cassava can be developed into MOCAF (Modified Cassava Flour), produced through a fermentation process that modifies cassava cells using lactic acid bacteria. The development of the MOCAF agroindustry in Jember Regency has promising prospects due to the abundant availability of raw materials and increasing market demand. However, supply chain management optimization is necessary to ensure the effectiveness and efficiency of MOCAF agroindustry development. This study aims to generate effective and efficient strategy recommendations for developing the MOCAF agroindustry. The study uses the Interpretative Structural Modeling (ISM) method to determine the most dominant supply chain actors and the Analytical Hierarchy Process (AHP) method to determine the priority strategies for MOCAF agroindustry development. Based on the identification results, the MOCAF supply chain structure consists of four members: cassava farmers, collectors, MOCAF producers, and consumers. Farmers and cassava collectors act as suppliers of raw materials to producers, who then process them into MOCAF and sell them to consumers. The main actor in the supply chain is the consumer the party who determines the sustainability of the MOCAF agro-industry. Meanwhile, the most appropriate and prioritized supply chain development strategy is partnering with farmers to strengthen institutions within the supply chain. This strategy aims to improve the effectiveness and efficiency of relationships among supply chain actors, especially between the MOCAF agroindustry, farmers, and cassava collectors. This partnership is expected to ensure product quality, increase efficiency, stabilize, and even reduce the price of raw materials, which can increase the demand for MOCAF. Other strategies resulting from the AHP analysis are complementary to encourage the increase in MOCAF demand.  Keywords: agroindustry, cassava, Jember Regency, MOCAF, supply chai

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