Kualitas Umbi Beberapa Klon Kentang (Solanum Tuberosum L.) Dataran Medium Untuk Keripik* [Tuber Quality of Some Potato (Solanum Tuberosum L.) Clones of Medium Altitude Area for Chips Making]

Quality testing of several potato clones (Solanum tuberosum L.) planted at mid level area for potato chips. Objective of the research is to test the quality of clones/cultivars resulted from selection. Quality test of 8 selective clones was conducted from November 2010 to February 2011 in post-harvest laboratory of Research Institute for Vegetables Lembang. Research was arranged in randomized complete block design with 4 replications. Treatments consisted of 1) klon 395195.7, 2) klon 397073.7, 3) Granola (control), 4) Merbabu-17(control), 5) 394614.117, 6) CIP 3970.77.16, 7) CIP 391846.5, and 8) CIP 394613.32. The result of research showed that differences in potato clones (as raw material) have different characteristic on specific gravity, dry matter, reducing sugar content, moisture content, starch content. There were also differences in oil content, color, flavor, crispyness and appearance of chips produced. The best clones for potato chips were Merbabu-17 (specific gravity 1.08 g/ml, dry matter 11.18%, reduction sugar 0.60%, moisture content 88.82%, starch content 4.52% and fat content of chips 38.66%), and CIP394613.32 (specific gravity 0.99, dry ingredient 12.17%, reduced sugar 0.09%, moisture content 87.83%, starch content 3.50%, fat content of chips 28.25%), and Granola (specific gravity 1.02, dry matter 17.70%, reduction sugar 0.12%, moisture content 82.30%, starch content 6.67%, fat content of chips 38.21%)

Pengaruh Suhu Penyimpanan Dan Jumlah Perforasi Kemasan Terhadap Karakteristik Fisik Dan Kimia Brokoli (Brassica Oleracea Var. Royal G) Fresh-Cut

Fresh-cut adalah perlakuan dengan membuang bagian yang tidak dikonsumsi pada sayuran dan buah-buahan dengan dikupas, atau dipotong sehingga 100% produk dapat digunakan untuk kemudian dikemas dan didistribusikan kepada konsumen dalam kondisi nutrisi, flavor dan kesegaran yang masih terpelihara. Fresh-cut atau pengolahan minimal dalam bentuk potongan segar merupakan alternatif untuk mempercepat dan mempermudah proses pengolahan, meningkatkan keamanan dan kualitas, memperluas distribusi, dan mengurangi limbah sampah yang dapat mencemari lingkungan. Dalam mempertahankan mutu brokoli fresh-cut selama penyimpanan disarankan untuk menggunakan kemasan dan penyimpanan pada suhu dingin. Tujuan penelitian ini adalah untuk mendapatkan suhu penyimpanan dan jumlah perforasi yang memberikan efek paling baik pada kualitas segar brokoli potongan. Penelitian ini dilakukan dari bulan April sampai Juli 2014 di Laboratorium Fisiologi Hasil, Balai Penelitian Tanaman Sayuran (BALITSA) di Lembang. Penelitian menggunakan Rancangan Acak Kelompok (RAK) pola faktorial. Faktor pertama adalah suhu penyimpanan, yaitu : 5ºC dan 10°C. Faktor kedua adalah jumlah perforasi, yaitu : 0,5% dan 1% dan tiap perlakuan diulang sebanyak 6 kali. Hasil penelitian terpilih adalah perlakuan brokoli yang disimpan pada suhu 5oC dengan jumlah perforasi 0,5%. Jumlah lubang perforasi yang berlebihan mengakibatkan kebusukan pada brokoli

Pengaruh Suhu Penyimpanan Dan Waktu Pengkondisian Untuk Mempertahankan Kualitas Kentang Kultivar Margahayu [Effect of Storage Temperature and TIME Reconditioning to Maintain Quality of Potato Cultivars Margahayu]

The study aimed to determine the effect of storage temperature and time reconditioning to maintain the quality of potato cultivars Margahayu. The experiments were conducted in the Laboratory of Postharvest of Vegetable Crops Research Institute (BALITSA) from July to October 2012. Altitude research is ± 1200 masl with temperatures between 14.94 - 24.61°C and the relative humidity (rH) 85.56%.Experimental design used in this study was factorial a randomized complete design consisting of 2 factors. Treatments were factorial combinations of storage temperature (4 °C, 7 °C and 10 °C) and time reconditioning (0 days, 3 days, 6 days and 9 days).The number of replications for each treatment was 3. The results of research showed that there is interaction between storage temperature and reconditioning on reducing sugar content and vitamin C. Storage temperature and reconditioning treatments were positive affect on Total Soluble Solid (TSS) and organoleptic chips. The treatment can maintain the quality of the potato tuber is the storage temperature 7 °C, 10 °C with a time of 6 to 9 days reconditioning

Pengembangan Model Matematika Jaringan Supply Chain dengan Mempertimbangkan Emisi pada Industri Daur Ulang Kertas

Recycling is part of the green supply chain management which is developed base on the concept of environmentally friendly industry to respond the various issues regarding the environmental problems of the world. Distribution of recycled products starts from consumers and ends to manufacturing. The objective is to limit the waste in order to save energy and prevent the dumping of hazardous materials into the environment. However there are complexities in the supply chain because of some uncertainties such as the return of recycled product and the environmental impact resulting from the operation of supply chain. In this research, linear programming optimization method is proposed to overcome that problem with maximizing profit is set as the objective function. Emissions resulting from the recycling process are considered in the model. These results indicate that the mathematical model provides profit of Rp. 37.909.659, with 1.137.760 grams of CO2 emissions from the production process, 38.473,4 grams of CO and 5.884,9 grams HC + NOX of transport. While the proposed strategy is use the right vehicles and select the most efficient route according to the paper collected from consumers and sold to manufacturing. For the production process, it is required to add 3 pressing machines and 1 chopped machine, so the capacity of the working hours of 384 hours per month can be increased to 960 hours per month

Pengaruh Media, Suhu, Dan Lama Blansing Sebelum Pengeringan Terhadap Mutu Lobak Kering

. Asgar, A. and D. Musaddad. 2008. The Effect of Medium, Temperature, and Blanching Time on the Dried-Radish Quality. The objective of this research was to find out the effect of medium, temperature, and blanching time on the characteristic of dried-radish. Experiment was conducted at Indonesian Vegetables Research Institute from October to November 2004. This research was arranged in a split plot design with 3 replications and followed by Duncant's test. The main plot was blanching medium, consisted of (1) water and (2) steam. While the subplot was temperature and time of blanching, consisted of (1) 65°C and 15 minutes, (2) 65°C and 30 minutes, (3) 75°C and 10 minutes, (4) 75°C and 20 minutes, (5) 85°C and 5 minutes, and (6) 85°C and 10 minutes. The results indicated that there was interaction between medium and the combination of temperature and duration of blanching. Organoleptics test showed that steam blanching at 75°C for 10 minutes gave the most prefered dried radish (3.73), with moisture content of 8.33%, dry matter of 3.75%, rehydration ratio of 281.67%, and vitamin C of 567.25 mg/100 g

Citric Acid-catalyzed Solvent Free, an Efficient One-pot Synthesis of 2, 3-Dihydro-1H-1, 5-Benzodiazepine Derivatives

2,3-Dihydro-1H-1,5-benzodiazepines are synthesized by reaction of o-Phenylenediamine with ketones (acyclic / cyclic) under solvent free conditions in the presence of citric acid in short reaction time with excellent yield

Kajian Karakteristik Proses Pengeringan Jamur Tiram (Pleurotus SP.) Menggunakan Mesin Pengering Vakum

Jamur tiram memiliki karakteristik mudah rusak karena adanya kandungan air yang tinggi dalam jamur tiram, sehingga memungkinkan terjadinya aktivitas enzim. Penghambatan aktivitas enzim tersebut dapat dilakukan dengan cara pengeringan. Pengeringan dengan menggunakan mesin pengering vakum merupakan cara yang efektif untuk jamur tiram karena dapat menghasilkan jamur tiram yang kualitasnya baik. Penelitian dilakukan di Laboratorium Pascapanen Balai Penelitian Tanaman Sayuran dari Bulan April - Agustus 2012. Tujuan penelitian ini ialah mengetahui pengaruh proses pengeringan vakum terhadap laju pengeringan, rasio pengerutan, rasio rehidrasi, dan warna jamur kering. Rancangan yang digunakan ialah acak kelompok pola faktorial yang terdiri atas dua faktor. Faktor pertama ialah suhu pengeringan yang terdiri atas dua taraf (50 dan 60oC) dan faktor kedua ialah tekanan vakum dua taraf (10 dan 20 kPa) dengan enam kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan yang paling optimal dalam proses pengeringan jamur tiram bagian tudung dan tangkai ialah pada suhu 60oC dengan tekanan vakum 20 kPa. Implikasi dari penelitian ini ialah dapat memberikan manfaat bagi para pengusaha jamur tiram terutama yang bergerak dalam perdagangan ekspor jamur tiram dalam bentuk kering