Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter pada Berbagai Formulasi

Pempek is one of the traditional snack food from Palembang which is made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pick handle barracuda fish meat on sensory, chemical, and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six-level treatments of a combination of barred mackerel fish and pick handle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek were observed on the sensory (color, aroma, taste, texture, and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on the color parameter of sensory properties. The higher amount of use of pick handle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pick handle barracuda with an economic total raw material cost of Rp 12.750. This formulation is recommended to produce pempek with the best quality and economic cost.Pempek is one of traditional snack food from Palembang which made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pickhandle barracuda fish meat on sensory, chemical and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six level treatments of combination of barred mackerel fish and pickhandle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek was observed on the sensory (color, aroma, taste, texture and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on color parameter of sensory properties. The higher amount use of pickhandle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pickhandle barracuda with the economic total raw material cost Rp 12.750. This formulation is recommended to produce pempek with best quality and economic cost.   Keywords: economic, formulation, pempek, sensory propertie

Microwave Absorbent Packaging Material from Composites Chitosan-Polyvinyl Alcohol Polymer

Microwave absorbent packaging materials currently tend to biomaterial. Chitosan is a dielectric biomaterial with polycationic properties. The aim of this study was to analyze characteristics of microwave absorbing packaging material made from composite chitosan-polyvinyl alcohol (PVA) polymer. The ability of the packaging material to absorb microwave was determined by reflection loss measurement. Formed packaging prototype resembles as a thin transparent yellowish plastic with thickness (0.11-0.22 mm) and the tensile strength (106.33±2.82-143.00±2.59 kPa). SEM analysis showed homogenous structure characterized by interaction between chitosan and PVA. Optimum absorption value was obtained from chitosan concentration of 1%, with average value of reflection loss was (-31.9289±4.0094) dB.Keywords: chitosan, material packaging, microwave, reflection los

Microwave Absorbent Packaging Material from Composites Chitosan-Polyvinyl Alcohol Polymer

Microwave absorbent packaging materials currently tend to biomaterial. Chitosan is a dielectric biomaterial with polycationic properties. The aim of this study was to analyze characteristics of microwave absorbing packaging material made from composite chitosan-polyvinyl alcohol (PVA) polymer. The ability of the packaging material to absorb microwave was determined by reflection loss measurement. Formed packaging prototype resembles as a thin transparent yellowish plastic with thickness (0.11-0.22 mm) and the tensile strength (106.33±2.82-143.00±2.59 kPa). SEM analysis showed homogenous structure characterized by interaction between chitosan and PVA. Optimum absorption value was obtained from chitosan concentration of 1%, with average value of reflection loss was (-31.9289±4.0094) dB.Keywords: chitosan, material packaging, microwave, reflection los

Synthesis and Characterization of Nanomaterials from Porang (Amorphophallus muelleri) and Its Application for Bioplastic: Preliminary

The increase in plastic waste caused by population growth and human activities is capable of leading to negative consequences for the environment. The substantial accumulation contributes to environmental pollution since its resilience against microbial degradation poses a significant challenge. Furthermore, the utilization of bioplastics as a biodegradable substitute presents a viable strategy for diminishing reliance on synthetic plastics. Starch emerges as a prevalent primary component in the fabrication of bioplastics, owing to its array of merits including renewability, cost-effectiveness, non-toxicity, and facile degradability. The application of nanomaterials to bioplastics is believed to accelerate the degradation of bioplastics.  Therefore, this study aimed to identify the characteristics of nanomaterial from porang (Amorphophallus muelleri) and bioplastic. The method included the extraction of porang nanomaterial through a specified water-to-porang ratio (2.5:1) followed by sonication (50 W, 75 minutes). The formulation of bioplastics involved the amalgamation of corn starch, porang nanomaterial, and glycerol. In addition, the chemical properties of porang nanomaterials included 41.41% starch content, 13.49% amylose, 7.87% ash, and 2.52% calcium oxalate. The particle size of porang nanomaterials was distributed from 603.7-952.1 nm with an average 722.6 nm crystalline structure containing calcium oxalate. The bioplastic had the form of a thin brown layer with a thickness value ranging from 0.23-0.39 mm. This research was expected to provide new information related to the essential characteristics of nanomaterials from porang and its potential application in solving environmental issues caused by synthetic plastics

Quality Changes of Button Mushrooms (Agaricus bisporus) Under Different Storage Conditions

Button mushrooms (Agaricus bisporus) have become an attractive agricultural product due to their high nutritional value and use as food. However, since it has a low shelf life, further storage condition needs to be studied. This research investigated the quality changes of button mushrooms under different storage conditions. The mushrooms were stored both in cold and room temperature. The treatments used are different packaging materials such as Styrofoam, polyethylene, and edible coating, where the unpacked mushroom is used as control. Observed parameters are sensory, water content, and weight loss. Button mushrooms with edible coating at cold and room temperature storage were determined as the best treatment that resulted in the lowest decrease in weight loss and water content. Based on this study, the recommended storage condition for button mushrooms is using edible coating in cold temperatures

Chemical Properties of Liquid Broth Extracted from Freshwater and Marine Shrimp Shells Waste

Indonesia's shrimp industry is growing rapidly, but a surge in shrimp waste such as shells and heads shrimps are increasing as well. These waste products contain important components such as protein, minerals, and amino acids. This study aims to determine the chemical properties of liquid broth extracted from freshwater and marine shrimp shells, including ash, protein, fat, monosodium glutamate (MSG), and antioxidant. The liquid broth was extracted by boiling shrimp shells and heads in water with a ratio of 1:2 for 1 hour at 80oC. Results indicate that the type of shrimp used did not affect the broth's ash, fat, protein, MSG, or antioxidant content. Marine and freshwater shrimp liquid broths contain 0.56% and 0.28% ash, 0.10% and 0.50% fat, 2.19% and 1.97% protein, 1.5291% and 1.6274% MSG, and 2263.73 ppm and 2786.2 ppm antioxidant

Pengaruh Lama Pengukusan terhadap Mutu Fisik Beras Pratanak pada Beberapa Varietas Gabah

AbstractParboiled rice processing begins with a process of paddy soaking and steaming. These processes are intended to improve physical quality and lower the glycemic index so it fits for diabetic and diet purposes. Objective of this study was to assess the effect of soaking time and temperature on paddy moisture content and effect of steaming time on milling yield and physical quality of parboiled rice in some paddy varieties. The stages of the research was determination of soaking time and temperature, processing of parboiled rice, milling yield analysis, and physical properties analysis. The result showed that paddy soaking at 60oC takes 3 - 5 hours to reach moisture content of 25 – 30%, whereas at 30oC takes more than 7 hours. Steaming of Ciherang paddy for 20 minutes resulted the highest head rice yield (72.52 ± 5.00%). Parboiling condition that recommended was soaking paddy on 60oC for 4 hours and steaming for 20 minutes using Ciherang paddy variety.AbstrakPengolahan beras pratanak diawali dengan proses perendaman dan pengukusan gabah. Proses tersebut dimaksudkan untuk meningkatkan mutu fisik dan menurunkan nilai indeks glikemik dari beras yang dihasilkan sehingga cocok dikonsumsi penderita diabetes dan untuk keperluan diet. Penelitian ini bertujuan mengkaji pengaruh suhu dan waktu perendaman terhadap kadar air gabah dan mengkaji pengaruh lama pengukusan terhadap rendemen giling dan mutu fisik beras pratanak pada beberapa varietas gabah. Tahapan penelitian meliputi penentuan suhu dan waktu perendaman, pembuatan beras pratanak, analisis rendemen giling dan analisis mutu fisik beras pratanak. Hasil penelitian menunjukkan bahwa perendaman pada suhu 60oC membutuhkan waktu 3 - 5 jam untuk mencapai kadar air gabah 25 – 30%, sedangkan pada suhu 30oC membutuhkan waktu lebih dari 7 jam. Pengukusan 20 menit pada gabah varietas Ciherang menghasilkan rendemen beras kepala tertinggi, yaitu 72.52 ± 5.00%. Kondisi proses pratanak yang direkomendasikan adalah perendaman gabah pada suhu 60oC selama 4 jam dan pengukusan selama 20 menit menggunakan gabah varietas Ciherang

Studi Literatur: Potensi Onggok Singkong dan Kulit Pisang sebagai Alternatif Elektrolit Baterai Ramah Lingkungan

Pisang merupakan salah satu komoditas buah yang memiliki kualitas yang unggul di Indonesia, dimana limbah kulitnya belum banyak dimanfaatkan. Onggok singkong sebagai limbah dari industri pengolahan singkong diketahui masih memiliki nilai ekonomi yang rendah dan umumnya dimanfaatkan sebagai pakan ternak. Kedua bahan tersebut diketahui masih mengandung komponen penting, seperti karbohidrat, kalium, klorida, HCN, magnesium, fosfor, klorida, kalsium, dan besi. Kandungan tersebut bila diolah lebih lanjut berpotensi untuk dimanfaatkan sebagai elektrolit baterai. Tujuan studi literatur ini adalah untuk menggali potensi limbah onggok dan kulit singkong sebagai alternatif elektrolit baterai ramah lingkungan. Metode yang digunakan dalam studi literatur ini adalah mencari informasi melalui data sekunder yaitu dari berbagai publikasi hasil penelitian. Hasil studi literatur ini menunjukkan bahwa komponen ionik pada onggok singkong dan kulit pisang sangat berpotensi untuk diolah dan diaplikasikan menjadi elektrolit pada baterai. Inovasi baterai ramah lingkungan ini direalisasikan dengan membuat pasta kulit pisang dan memfermentasi onggok singkong. Pengolahan kulit pisang dan onggok singkong ini diharapkan menjadi alternatif elektrolit pada batu baterai di masa depan yang ramah lingkungan

Potency of Biocoagulant from Cationic Modified Starch of Balbis Banana Blossom Waste for Palm Oil Wastewater Treatment: Literature Study

Lampung is one of the provinces producing Indonesia's second-largest banana crop. Operational activities at the Palm Oil Mill produce a by-product of Palm Oil Mill Effluent (POME), which can potentially be the most enormous environmental pollution. Communities often use chemicals to treat liquid waste, which causes health problems, cannot be decomposed, and can damage the environment. Therefore, treating liquid waste using organic materials that are more environmentally friendly, safe for health and easily degraded is necessary. By modifying cationic starch, natural polymers found in banana blossom waste may be utilized for producing natural biocoagulant that are more effective. This paper aims to review the potential of cationic-modified balbis banana blossom waste starch as a natural biocoagulant for processing palm oil waste. Starch was first modified into cationic starch by etherification method with the help of HMMAHC cationic reagents. The mechanism of cationic starch as a biocoagulant is the exchange of starch cation ions and waste anions to form bridges between colloidal particles and then form flocs that can precipitate. The implementation technique of this idea is by collaborating with several parties to ensure the successful use of banana hump starch as a biocoagulant material, providing support and facilities for the industry and promoting the use of biocoagulant, conducting literature studies related to the use of banana hump starch as a natural biocoagulant, testing the effectiveness of biocoagulant, implemented in the palm oil processing industry