KAJIAN PERBANDINGAN TEPUNG BERAS MERAH (Oryza nivana), TEPUNG UBI JALAR (Ipomoea batatas), DENGAN TEPUNG KEDELAI (Glycine max)DAN UKURAN MESH TERHADAP KARAKTERISTIK TEPUNG KOMPOSIT

Tepung komposit adalah tepung yang dibuat dari dua atau lebih bahan pangan yang dicampur menjadi satu dengan ukuran mesh yang sama. Penelitian ini bertujuan untuk menentukan perbandingan tepung beras merah, tepung ubi jalar, dengan tepung kedelai dan ukuran mesh yang tepat pada pembuatan tepung komposit dan ukuran mesh mendapatkan karakteristik tepung komposit dengan sifat fisiko kimia yang baik pada saat di aplikasikan terhadap suatu produk. Metode penelitian dilakukan dalam dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan yang dilakukan adalah menganalisis kadar air dan swelling power dalam bahan baku tepung komposit. Penelitian utama yaitu menentukan pengaruh perbandingan tepung beras merah, tepung ubi jalar putih dengan kedelai dan ukuran mesh menggunakan rancangan acak kelompok (RAK). Rancangan perlakuan terdiri dari 2 faktor, yaitu faktor A (tepung beras merah, tepung ubi jalar putih dengan kedelai) dan faktor B (ukuran mesh ). Rancangan respon terdiri dari respon kimia yaitu yaitu penentuan kadar air, swelling power dan kadar protein, serta dilakukan uji sifat amilografi dan colorimeter pada sampel terpilih. Hasil penelitian menunjukkan bahwa perbandingan tepung beras merah, tepung ubi jalar, dengan tapung kacang kedelai dan ukuran mesh serta interaksinya berpengaruh terhadap kadar air, swelling power, dan kadar protein. Berdasarkan hasil pemilihan sampel terbaik, produk terpilih yang didapatkan yaitu pada mesh 80 perlakuan a2b, yaitu (40%:20%:40%) mesh 100 perlakuan a2b2 perbandingan tepung beras merah, tepung ubi jalar putih, dan kedelai yaitu (40%:20%:40%), dan mesh 120 perlakuan a2b3 perbandingan tepung beras merah, tepung ubi jalar putih, dan kedelai yaitu (40%:20%:40%). Kata Kunci : Tepung Komposit, dan Ukuran Mesh

IDENTIFIKASI SENYAWA AKTIF ALKALOID, CATECHIN & GENISTEIN PADA PRODUK DARK CHOCOLATE YANG DITAMBAHKAN GREEN TEA MATCHA SERTA PERBANDINGAN SOY POWDER & MILK POWDER

Cacao is one of commodities that are quite often found in Indonesia. Almost every circle likes cacao’s processed product such as chocolate bar due to its delicious taste. But its role in fulfilling consumer’s nutrition needs are not fulfilled yet as not many manufacturer that care, and not many people knows the benefit of consuming chocolate. Therefore, in this research, the active compound that contained in dark chocolate will furthermore identified, that diversified by adding beneficial active compound such as catechin from matcha green tea as a polyphenol and genistein fromsoy powder as an antioxidant. From this research, will be expected to benefit for Indonesia in cocoa utilization. Randomized Complete Block Design is used as data analysis, by using 1 : 0, 1 : 1 and 0 : 1 proportion to soy powder with milk powder as factors, with 6 %, 8% and 10 % matcha green tea concentration. Response on this research is organoleptic, which is ranking test with texture, taste, flavor, andafter taste attribute then continued with identifying alkaloid active compound, catechin and genistein in dark chocolate product. The result of stage - 1 research is getting selected sample from organoleptic test ranking, where the best texture attribute sample is 165 (proportion insoy powder with milk powder by 1 : 0, green tea concentration by 6%), best taste attribute sample is 683 (proportion insoy powder with milk powder by 1 : 1), best flavor attribute sample is 372 (proportion insoy powder with milk powder by 1 : 0, green tea concentration by 10%) and bestafter taste attribute sample is 372 (proportion insoy powder with milk powder by 1 : 0, green tea concentration by 10%). Hereafter, stage - 2 research is identifying active compound for total value of alkaloid sample with highest value of sample number 683 as much as 4,72 %. Total value of flavonoid sample with highest flavonoid value is sample number 683 as much as 1.21%, the identification result using HPLC (High Performance Liquid Chromatography) got the best sample for catechin identification is sample 683 with catechin content 0,81 % and for genistein identification is sample 372 with genistein content 0,20 %. Keyword : Alkaloid, Catechin, Dark chololate, Flavonoid,Genistei

PENURUNAN KADAR KAFEIN KOPI VARIETAS ARABIKA DENGAN KONSENTRASI KOJI dan LAMA FERMENTASI

This study aims to determine the concentration of koji and fermentation time is right to decreased levels of caffeine produced from Arabica coffee varieties of fermentation. The benefits of this research is to improve product quality Arabica coffee varieties and to determine the effect of fermentation on levels of caffeine in coffee Arabica varieties. The experimental design used in this study is a randomized block design with a factorial design trial 3x3.Variabel consists of concentration koji (A), (1%, 2% and 3%) and long fermentation (B), namely (12, 24 and 36 hours ). Analysis of the fermented coffee is caffeine content and water content, as well as organoleptic tests include aroma, color and flavor using a hedonic test. Preliminary research results indicate levels of caffeine content of arabica coffee varieties are fermented koji Aspergillus oryzae, Bacillus subtilis and Saccharomyces cereviceae for 12 hours produced the lowest caffeine content by 0.88% koji Aspergillus oryzae. The main study results showed the concentration factor koji Aspergillus oryzae effect on caffeine levels and water content of arabica coffee varieties that have been fermented. Organoleptic test results showed all coffee samples are selected samples ( a1b3 ) with the largest total value of 16.77 with the color attribute value of 4.47 , Aroma of 4.62 , 4.13 taste , caffeine content of 1.70 % , and levels water of 1.85% Keywords : Arabica coffee , Koji Concentration and Fermentation time

PENDUGAAN UMUR SIMPAN DODOL TOMAT (Lycopersicum pyriforme) MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) MODEL ARRHENIUS

The purpose of this research was to determine the shelf life of tomatoes dodol at different storage temperatures using Accelerated Shelf Life Testing (ASLT) method, Arrhenius models. The benefit of this research is to determine the approximate shelf life of tomatoes dodol products stored at different storage temperature. This research was devided into two steps, preliminary and primary reseach. The preliminary research conducted to determine the formulation to be used in the primary research comparing the moisture content and sucrose content of three formulations tomatoes dodol made with dodol quality requirements according to SNI 01-2986 2003. The method used in primary research were accelerated shelf life testing (ASLT) using Arrhenius equation with the parameter of free fatty acid, total mold, and organoleptic test. The result of the research based on free fatty acid content showed that tomatoes dodol predicted on store temperature 20⁰C have shelf life of product was 11,0909 days, on store temperature 25⁰C have shelf life of product was 18,0192 days, and store temperature 30⁰C have shelf life of product was 21,856 days. Based on total mold according to SNI 01-2986, tomatoes dodol that storage for 15 days in temperature 20⁰C still suitable for consumption, while tomatoes dodol that storage in temperature 25⁰C and 30⁰C was not suitable for consumption. Key words : tomatoes dodol, Arrhenius, shelf lif

OPTIMALISASI PENGGUNAAN SHORTENING DAN GLISERIN PADA MINYAK KEDELAI (Glycine max. L. Merril) DAN PEMBUATAN MARGARIN MENGGUNAKAN RESPONSE SURFACE METHODOLOGY

The objective and aimed of this study is to determine the optimal formulation in margarine produced from soybean oil, white butter and glycerin as a raw material and lecithin, tween 80, skim milk and water as supporting material and to determine the result of chemical properties from margarine soy oil. The study consisted of two stages. The first stage was preliminary to determine the fixed and variable independent variables to be used. The second phase is the primary research stage to determine the best formulation of margarine using Response Surface Methodology Central Composite Design methods aimed at optimization of margarine products in accordance with the existing margarine. Response in this study is the chemical response that is moisture and fat content and organoleptic response is description test. Formulation optimal margarine based on the 13 formulations offered the value of precision that indicates the value of 1 is soy oil 50.584%, white butter 31.606%, and glycerin 3.902% of the overall amount to 86.092% and the rest is fixed variables that lecithin 5%, skim milk 1, 5%, 0.5% tween 80, and 6.908% water. The formulation is predicted by the program with a response moisture content 8.853% and 82.690% fat content. Based on the description of the product test margarine, soybean oil margarine samples with sample code 474 has the lowest value compared with the margarine samples are already in the market such as palmia (363), filma (634) and forvita (743). Keywords: Margarine, Soybean Oil, White Butter, Glycerin, Response Surface Methodology

IDENTIFIKASI SENYAWA AKTIF ALKALOID, CATECHIN DAN GENISTEIN PADA PRODUK DARK CHOCOLATE DENGAN PENAMBAHAN GREEN TEA MATCHA DAN SOY POWDER

Kakao adalah salah satu komoditas yang cukup banyak dijumpai di Indonesia. Hampir seluruh kalangan menyukai hasil produk olahan dari kakao seperti cokelat batang karena rasanya yang nikmat. Namun perannya dalam memenuhi kebutuhan gizi bagi konsumen belum sepenuhnya terpenuhi karena belum banyaknya produsen yang peduli dan masyarakat yang tau akan manfaat mengkonsumsi cokelat. Untuk itu dengan penelitian ini akan diidentifikasi lebih jauh mengenai senyawa aktif yang terkandung dalam dark chocolate yang didiversifikasi dengan penambahan bahan baku yang mengandung banyak nilai manfaat seperti senyawa aktif catechin dari green tea matcha sebagai polifenol dan genistein dari soy powder sebagai antioksidan. Dengan penelitian ini diharapkan menjadi benefit yang baik bagi Indonesia dalam pemanfaatan hasil perkebunan kakao. Data analisis yang dilakukan menggunakan RAK (Ranncangan Acak Kelompok), dimana faktor yang digunakan adalah perbandingan antara soy powder dengansusu bubuk 100% : 0%, 50% : 50% dan 0% : 100% serta konsentrasi green tea matcha 6%, 8% dan 10%. Respon pada penelitian ini adalah organoleptik yakni uji ranking dengan atribut tekstur, rasa, aroma dan after taste lalu dilanjutkan mengidentifikasi senyawa aktif alkaloid, catechin dan genistein dalam produk dark chocolate. Hasil dari penelitian tahap 1 adalah mendapatkan sampel terpilih dari uji organoleptik ranking dimana pada atribut tekstur sampel terpilihnya adalah 165 (perbandingan soy powder dan susu bubuk 100%: 0%, konsentrasi green tea 6%), atribut rasa sampel terbaiknya adalah 683 (perbandingan soy powder dan susu bubuk 50% : 50%), atribut aroma sampel terbaiknya adalah 372 (perbandingan soy powder dan susu bubuk 100% : 0%, konsentrasi green tea 10%) dan atribut after taste sampel terbaiknya adalah 372 (perbandingan soy powder dan susu bubuk 100% : 0%, konsentrasi green tea 10%). Selanjutnya penelelitian tahap 2 yakni identifikasi senyawa aktif untuk kadar total alkaloid sampel dengan kadar total alkaloid tertinggi adalah sampel 683 sebanyak 1,71%. Kadar total flavonoid sampel dengan kadar total flavonoid tertinggi adalah sampel 683 sebanyak 1,19%, hasil identifikasi menggunakan instrumen HPLC (High Performance Liquid Chromatography) didapat sampel terbaik untuk identifikasi catechin adalah sampel 683 dengan kadar catechin 0,81% dan untuk identifikasi genistein adalah sampel 372 dengan kadar genistein 0,20%. Kata Kunci : Alkaloid, Catechin, Dark chololate, Flavonoid, Genistei

KORELASI KONSENTRASI KOJI (Bacillus subtilis) DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK TEPUNG UBI JALAR DAN APLIKASINYA PADA PENGOLAHAN PANGAN

The objective of this study was to determine koji Bacillus subtilis concentration and proper fermentation time in the production of sweet potato flour. The experiment was performed by using linear regression with 6 x 6 factorial pattern without repetition. The first factor was koji concentration, which consists of X1 (0.5%), X2 (1%), X3 (1.5%), X4 (2%,) X5 (2.5%), and X6 (3%). The second factor was fermentation time, which consists of Y1 (12 hours), Y2 (24 hours), Y3 (36 hours), Y4 (48 hours), Y5 (60 hours), and Y6 (72 hours). Based on experiment results, koji Bacillus subtilis concentration and fermentation time werecorrelated tocharacteristics of fermented sweet potato flour. The relatively best amilographic properties was obtained on the flour sample with X4Y1 treatment. Organoleptic testusing likes criteria wasperformed by applying the chosen flour towhite bread. The results concluded that the chosen flour received liked predicate in terms of aroma, taste, and texture

PENGARUH KONSENTRASI SENYAWA PHOSPAT DAN PERBANDINGAN AIR PEREBUSAN TERHADAP KARAKTERISTIK TEPUNG INSTAN HANJELI (Coix lacryma-jobi L.)

The purpose of this research was to determine the characteristics of diversified instant flour products made of hanjeli soaked rice using phosphate compounds. The study was consisted of preliminary research and primary research. The preliminary research was aimed to determine the best phosphate compound to be used as a reference in the primary research. Whereas the primary research was aimed to determine the concentration of phosphate compounds along with the ratio of boiled water used in creation of hanjeli instant flour. The concentration of phosphate compound that was used were 0.1%, 0.3% and 0.5% whereas the ratio of boiled water that was used were 1:10, 1:11 and 1:12. The followings responses are included in primary research; chemical response that consists of water and flour content, as well as sensory response to color, smell and texture. Selected samples are analyzed by its crude fiber content, fat content, protein content and swelling power value. Based on the final results of this study, it was concluded that the concentration of phosphate compound affected the color and texture of the hanjeli flour instant, the ratio of boiled water did not affect the characteristics of the flour instant hanjeli, interaction between concentration of phosphate compound and ratio of boiled water affected the time of rehydration, water content, and the characteristic of hanjeli flour instant. The phosphate compound that was selected from preliminary research was Sodium Tripoliphospat (Na 5 P 3 O 10 ) and based on primary research, the best result that was seen from the chemical response of starch content, moisture content and rehydration time was treatment a2b1 which was concentration of Na 5 P 3 O 10 and used the boiled water ratio of 1:10. The selected products had protein content of 10%, fat content of 2%, crude fiber content of 4% and swelling power value of 7%

ISOTERM ADSORPSI KARBON AKTIF BIJI KELOR (Moringan Oleifera), ZEOLIT DAN BENTONIT DALAM PENJERNIHAN MOLASE TEBU

The purpose of the research is to examine the correlation between the temperature of adsorption, the concentration of adsorbent and type of adsorbent toward the color of purified molasses. The benefits of this research to improve the usability of molasses value and economy added value. Method of the researched, the first stage is consisting of the adsorbents preparation such as moringa seed activated carbon, bentonite and zeolite, and dilution of molasses. The second stage consisting the adsorbent of activated carbon adsorption moringa seeds, zeolite, and bentonite, and determined the temperature of adsorption and type of adsorbent for the best adsorb the color of melanoidin in molasses. The third stage consist the mixture adsorbent bentonite and zeolite, which adsorption temperature 45 0 C. The design of analysis a simple linear regression, the factor used the var of adsorption temperature from 45 0 C, 50 0 C and 55 0 C, the concentration of the adsorbent are 20% by weight per volume, 25% by weight per volume and 30% by weight per volume, the size of the mesh adsorbent are 40 mesh, 60 mesh and 80 mesh. The results showed that the adsorption temperature, type, size and adsorbent concentration are correlated with the color of molasses purification result, total dissolved solids and viscosity. Adsorption temperature 45 0 C and 40 mesh size adsorbent concentration of 45% to produce L*33.52 a*-0.67 b*2.78, concentration of 50% to produce L*33.90 a*-0.64 b*is 2.78, and the concentration of 55% to produce L*34.04 a*-0.62 b*2.78. Adsorption temperature 45 0 C and 60 mesh size adsorbent concentration of 45% to produce L*31.67 a*-0.67 b*2.61, concentration of 50% to produce L*38.31 a*0:57 b*0.63, and the concentration of 55% to produce L*33.75 a*-0.68 b*2.73. Adsorption temperature 45 0 C and 80 mesh size adsorbent concentration of 45% to produce L*32.57 a*-0.74 b*2:54, concentration of 50% to produce L*32.97 a*-0.73 b*2:58, and the concentration of 55% to produce L*32.18 a*-0.69 b*2.64. Keywords : Isotherm Adsorption, Molasses, Moringa Seed Activated Carbon, Bentonite, Zeolite