KARAKTERISTIK FISIK BUBUK KUNYIT (Curcuma domestica Val.) HASIL PENGERINGAN OVEN KONVEKSI

The water content in fresh turmeric is quite high so it is easily damaged. For this reason, this research is necessary as an effort to handle post-harvest which will increase the shelf life of turmeric. The purposes of this study were to determine the physical properties of turmeric and to determine the effect of differences in drying temperature and duration of flouring on the physical characteristics of turmeric powder. The procedure was started with cleaning and size reduction, drying at temperatures of 60, 70, and 80°C, flouring for 1, 3, and 5 minutes, sifting with no. mesh 60, and measurement of physical properties. Results showed that the lowest water content of turmeric flour dried on 80°C and the 1-minute flouring time was 8.11%. Based on the color analysis test, the drying temperature of 60°C and the time of flouring is 5 minutes with an L (lightness) value of 64.53, a value of 12.47, and b of 51.46. The highest bulk density value was 0,42 g/cm³, obtained from the treatment with a temperature of 60°C and a flouring duration of 3 minutes. The smallest angle of repose value was obtained from a drying temperature of 80°C with a flouring time of 1 minute, namely 42.96°. The highest oil absorption value was obtained from the 80°C temperature treatment and 1-minute flouring time, which was 1.74 mL/g. The most significant water absorption was obtained from the 80°C temperature treatment with 3 minutes of flouring, which was 4.82 mL/g. Based on the analysis of the ANOVA test in this study, the physical characteristics of turmeric powder that affected by drying temperature were only water content and in the correlation test it was found that the observed variables that correlated with temperature were moisture content, bulk density, angle of repose, oil absorption. Keywords: drying, physical characteristics, turmeric powde

APLIKASI METODE FOAM-MAT DRYING DALAM PEMBUATAN BUBUK SUSU KEDELAI INSTAN

As one of the products from soybean, soybean milk is widely known and appreciated by the public because of its benefits for health. Problems are often encountered in the processing of liquid soybean milk, such as short shelf life of it and easy to loss of quality. One alternative treatment that can extend the shelf life is to turn it into an instant soybean milk powder by drying method. Making instant soybean milk powder in this study used a foam-mat drying method. The purpose of this research was to study the application of foam-mat drying method on the characteristic (quality) of instan soybean milk powder produced. The results showed that the best treatment according to the drying time parameters was at 10% dextrin and 1% Tween 80. Physical characteristics of instant soybean milk powder had the highest yield values (16.10%) at a drying temperature of 60°C, the value of lightness (L) about 84.2; value of redness (a) about 1.3; yellowish value (b) about 24,and water absorption (DSA) of 1.68 mL/g. Chemical analysis resulted that water content of 3.05% at the drying temperature of 70°C, while the highest protein content at the drying temperature of 60°C amounted to 17.34% and the highest fat content about 11.36% at drying temperature of 50°C. Keywords: foam-mat drying, instant, shelf life, soybean mil

Characteristics Of Red Dragon Juice (Hylocereus polyrhizus L) with Different CMC Concentrations In Cold Storage

Red dragon fruit (Hylocereus polyrhizus L) is a horticultural plant from the Cactaceae family that has a high sweetness level of around 13-15°Brix and a large water content of around 90%. Based on this, further processing is needed so that the nutritional value can be maintained and extend the shelf life. One way that can be done is to process it into fruit juice drinks. Dragon fruit juice is a form of diversification of fresh dragon fruit made into soft drinks through the process of squeezing or crushing the fruit with or without additional food ingredients. The obstacle that occurs during the process of making juice is the appearance of sediment when stored. Therefore, a stabilising agent is needed in the preparation of fruit juice to keep the solid particles evenly dispersed. The purpose of this study was to determine the characteristics of red dragon fruit juice and analyse the effect of CMC concentration and storage duration on the characteristics of red dragon fruit juice. The results of the characteristics of red dragon fruit juice on the observation variable of total soluble solids have a value range of 9.288-11.215 °Brix, pH has a value range of 5.147-5.573, viscosity has a value range of 57.644-91.22cP, stability has a value range of 32.81-50.78%, the level of brightness has a value range of 24.760-28.324, the level of redness has a value range of 9.619-18.394, the level of yellowness has a value range of -1.927-1.560

Physical Quality of Red Chili Powder (Capsicum Annum L.) Result

One of the horticultural commodities that are rapidly damaged is red chili. Red chili is one type of vegetable that has fairly high water content. As a result of the high water content, red chilies are easily wilted and rotted. One alternative is through the drying process of fresh red chilies into chili powder using the foam-mat drying method. The purpose of this study was to determine the physical quality of red chili powder with a combination of variations in drying temperature and developer dosage. The results of this study showed that at a drying temperature of 80°C and a 5% developer dose, the fastest drying time was 7-8 hours with the lowest moisture content being 8.44%. The highest yield value (9.08%) was at a drying temperature of 60°C; the value of the degree of fineness (FM) is 0.601; the value of the brightness level (L) is 51.95; the value of yellowness level (b) is 24.26; and the bulk density value is 0.495 g/ml. The highest value of grain size (D) at a drying temperature of 80°C is 0.00512 mm; the value of the level of redness (a) is 30.91; the value of water absorption (DSA) is 2.73 g/ml; and oil absorption (DSM) is 1.23 g/m

DIVERSIFIKASI PRODUK PANGAN OLAHAN BERBASIS BUAH LOKAL SEBAGAI SARANA UNTUK MENGINISIASI IDE BISNIS WARGA DI DESA MUNDUREJO JAWA TIMUR

Abstrak: Desa Mundurejo merupakan salah satu desa di Kecamatan Umbulsari, Jember, Jawa Timur, yang memiliki potensi buah lokal yang cukup melimpah dengan hasil utama diataranya pisang, jeruk dan buah naga. Berdasarkan hasil analisis situasi, diketahui bahwa masalah yang dihadapi oleh warga Desa Mundurejo, khususnya warga RW.07 adalah kurangnya pengetahuan warga terhadap teknologi pengolahan untuk diversifikasi produk olahan pangan berbasis buah lokal. [W71] Oleh karena itu, kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan pengolahan produk berbasis buah lokal. Serta untuk menginisiasi dan memotivasi munculnya ide bisnis berbasis olahan buah lokal. Metode yang dilakukan untuk menyelesaikan permasalahan yaitu melakukan kegiatan sosialisasi, pelatihan dan pendampingan diversifikasi produk berbasis buah lokal yaitu sirup, bolu, mie dan permen, dan juga pelatihan kewirausahaan. Evaluasi kegiatan ini berdasarkan input, proses, produk dan kepuasan peserta melalui pemberian post test dan kuisioner di akhir kegiatan. Hasil evaluasi menunjukkan bahwa (1) buah lokal berupa pisang, buah naga dan jeruk dapat diolah menjadi bermacam produk yang sesuai dengan standar. 2) Buah lokal tersebut bisa diolah menjadi mie buah naga, sirup buah naga, permen buah naga, bolu pisang, sirup pisang dan permen jeruk.(3) Kegiatan pengabdian sesuai dengan kebutuhan peserta dan dapat meningkatkan motivasi wirausaha peserta pelatihan. Abstract: Mundurejo Village is one of the villages in Umbulsari Subdistrict, Jember, which has great local fruit potential with the main output, including bananas, oranges, and dragon fruit. Based on the analysis results, it is known that the problem that occurs in Mundurejo Village, especially RW.07 residents, is the lack of knowledge of the people towards processing technology to diversify local fruit-based processed food products. Therefore, this service activity aims to improve experience and skills in processing local fruit-based products and initiate and motivate business ideas based on local fruit processing. The method used to solve the problem is conducting socialization activities, training, and mentoring diversification of local fruit-based products, namely syrup, sponge, noodles, candy, and entrepreneurship training. This activity's evaluation is based on input, process, product, and participant satisfaction by presenting post-test, and questionnaire in the last session. The evaluation results show that (1) local fruit includes bananas, dragon fruit, and oranges can be processed into various products according to the standards. 2) The local fruits can be dragon fruit noodles, dragon fruit syrup, dragon fruit candy, banana cake, banana syrup, and orange candy. (3) Service activities according to the needs of participants and can increase the entrepreneurial motivation of the training participants.

AKSENTUASI PRODUKSI BERSIH PADA AGROINDUSTRI KOPI ARABIKA MAJU MAPAN DI KABUPATEN JEMBER MENGGUNAKAN METODE AHP

Panti District is the second-largest coffee plantation in Jember Regency, with an area of 160.71 2 or 4.88% of the total area of Jember Regency with an average height of 50-1,340 meters above sea level. With this average height, one of the coffee plants planted was Arabica coffee. Based on the number of existing coffee plantations, the processing of wet coffee produced a lot of liquid and solid waste. Coffee fruit waste in the form of flesh physical composition reached 48%, consisted of 42% fruit skin and 6% seed skin. The utilization of coffee waste is still not optimal. One effort to reduce coffee waste was by applying cleaner production. The method used to determine this priority of production application at Maju Mapan Coffee Agroindustry is AHP (Analytical Hierarchy Process) method, technical feasibility, and financial feasibility analysis. From mass balance analysis, the results showed that from 1 ton of red coffee berry and 3146.63 liters of water as production input produced 40% of coffee beans, 38.4% solid waste, and 2946 liters of wastewater. The wastewater characteristics exceeded the threshold standard of wastewater quality stipulated by the Decree of the Governor of East Java Number 45 of 2002. On the other side, solid waste most unsettled the surrounding community because every day, it created a foul odor and invited many insects. Clean production priority in Maju Mapan Agroindustry using AHP, technical feasibility, and financial feasibility analysis obtained are manufacturing the cascara tea, compost block, and animal feed. AHP analysis results using the application of expert choice assessment in an alternative hierarchy of the ten experts showed that making cascara tea was chosen as the main priority in the utilization of waste from Arabica coffee processing in Maju Mapan Agroindustry. Keywords: AHP, arabica coffee, cascara tea, cleaner production, coffee wast

PEMBERDAYAAN KELOMPOK USAHA TANI DALAM RANGKA PENGEMBANGAN HILIRISASI PRODUK KOPI ROBUSTA

Abstrak: Kelompok usaha tani kopi di Desa Kalibaru Manis mengalami beberapa permasalahan dalam pengelolaan hilirisasi pascapanen kopi Robusta. Permasalahan yang ada diantaranya keterbatasan pengetahuan, teknologi dan sarana dalam penanganan pasca panen kopi, dan juga pemasaran yang belum dikelola secara baik. Melalui Program Kemitraan Masyarakat (PKM), solusi yang diberikan yaitu melalui pendampingan dan pelatihan proses, penggunaan alat dan mesin penanganan pasca panen kopi dan juga pemasaran produk kopi kepada kelompok usaha tani kopi. Mitra kegiatan ini adalah anggota kelompok usaha tani kopi di Desa Kalibaru Manis yaitu KUB Srikandi, sebanyak 20 peserta. Teknik eEvaluasi dilakukan di akhir kegiatan melalui pengamatan dan wawancara langsung terkait respon peserta. Hasil kegiatan menunjukkan bahwa selama pelaksanaan pelatihan, peserta menunjukkan antusiasme yang tinggi dan sekitar 90% peserta memahami proses, penggunaan alat dan mesin pasca panen kopi robusta. Abstract: The coffee farming group in Kalibaru Manis Village experienced several problems in the management of postharvest robusta coffee downstream. The problems that exist include limited knowledge, technology and facilities in handling post-harvest coffee, as well as marketing that has not been managed properly. Through the Community Partnership Program (PKM), the solution provided is through process assistance and training, the use of tools and machines for post-harvest handling of coffee and also the marketing of coffee products to coffee farming groups. The partners for this activity were members of the coffee farming group in Kalibaru Manis Village, namely KUB Srikandi, with a total of 20 participants. Evaluation techniques are carried out at the end of the activity through direct observation and interviews related to participant responses. The results of the activity showed that during the implementation of the training, the participants showed high enthusiasm and about 90% of the participants understood the process, use of tools and machines after the robusta coffee harvest.

Mutu Fisik Bubuk Kunyit (Curcuma domestica Val.) Hasil Pengeringan Microwave Berdasarkan Proses Blanching yang Berbeda

Curcuma domestica Val. is a kind of spice that can be processed become several kinds of processed products such as flavor and herb. The height of water content and water activity in Curcuma causes damage and decrease of curcuma quality. One of the correct handles to get qualified products with good quality and to decrease the damage is by doing blanching process and drainage using the microwave. This study aimed to determine the physical quality characteristics of dried turmeric based on the difference in microwave power and the type of blanching process. The experiment used in this study was a completely randomized design with two factors, namely: microwave power (307, 402, and 577 W) and types of blanching (hot water and steam). The data obtained was characteristic of the physical quality of turmeric powder comprising color, agglomeration angle, precipitation density, water absorption, and oil absorption. The result of the study indicated that the water content of fresh turmeric was between 92.11-94.41% and the dried turmeric was between 3.48-4.56%. The characteristic of physical quality of turmeric powder has brightness level (L) between 61.1-66.5; reddish level (a) between 13.2-18.; yellowish level (b) between 40.8-53.0; precipitation density between 0.31-0.36 g/cm3; agglomeration angle between 42.7o-46.1o; the water absorption between 4.6-5.8 mL/g; and the oil absorption between 1.43-1.63 mL/g. Microwave-dried turmeric powder with both blanching processes produced physical quality that met SNI 01-7084-1995 standards with brightness, reddish, yellowish level, bulk density, and agglomeration angle in steam blanching process higher than hot water blanching. Keywords: completely randomized design, drying, hot water, steam, turmeric powde

COOLING CHARACTERISTIC OF CARROT PUREE

Carrot is a plant that stores carbohydrates in large quantities, post-harvest processing of carrot in Indonesia still limited to get processed into the main ingredients of dishes. This study used two factor, ratio of carrot and water, and lenght of grinding time. The stage of measuring cooling characteristic start with the preparation of raw carrot, washing, peeling, cutting, grinding, and the cooling process (6°C). Cooling characteristic measured are the changing in temperature of puree during cooling process and cooling rate. This study used  the ratio of carrot and water 1:1 (100 gr:100 ml), 1:2 (100 gr:200 ml), 2:1 (200 gr:100 ml), and the lenght of grinding were 1, 2, and 3. The data was taken from 9 samples of treatment combinations. Changed values of combination temperature ranged from 26.98°C to 16.76°C, 27.44°C to 16.79°C, 28.79°C to 17.29°C, 25.81°C to 15.52°C, 28.04°C to 19.03°C, 29.99 to 19.19°C, 26.56°C to 16.96°C, 27.81°C to 19.10, and 27.72 °C to 19.53 °C. Highest average cooling rate occured in the first 5 minutes when the material temperature was still higher than the cooling medium, the cooling rate values in a row were: 0.21; 0.20; 0.30; 0.22; 0.20; 0.20; 0.14; 0.16; and 0.15

Physical Quality of Fresh Cayenne Pepper (Capsicum frutescens L.) with Different Types of Packaging during Low Temperature Storage

Cayenne pepper (Capsicum frutescens L.) is classified as a horticulture product that easly damaged and it can only survive for 2-3 days in room temperature conditions. In maintaining the quality and self life time of fresh cayenne pepper during storage it is recommended to use the packaging and storage at low temperature. The purpose of this study is to analize the effect of packaging type and storage length on the physical quality of fresh cayenne pepper during low temperature storage (5°C). This study used a complete randomized design method with two factors, each of which consisted of 3 levels, namely storage time (4, 8, and 12 days) and type of packaging (vacuum pack, perforated polypropyline plastic, and wrap plastic). The data were analized by using factorial Anova two mix factors test (α= 5%) and was followed up by Tukey test. The results showed that the best packaging was found in perforated polypropylene plastic with the lowest moisture content 76.45%, the lowest weight loss 3.87%, the highest texture (hardness) 0.027 N/mm², the highest lightness (L*) 44.52, the lowest redness (a*) 26.7, the lowest yellowness (b*) 10.97, the lowest ΔE 23.47, and the lowest water activity 0.889. Physical quality of fresh cayenne pepper can last up to 12 days at low temperature storage (5°C) using perforated polypropylene plastic