Pengaruh Perendaman Asam Askorbat Dan Natrium Bisulfit Pada Dua Varietas Bawang Merah (Allium Ascalonicum L.) Terhadap Sifat Fisikokimia Dan Organoleptik Tepungnya

Recently, there is an increase of shallot production in Indonesia. One alternative of flesh shallot processing is shallot powder making which can be used during the off season. The aim of the study was to observe the effect of immersion in ascorbic acid and sodium bisulphite on two varieties of shallot on physical and organoleptic characters of shallot powder. Drying was done using tray dryer. Experimental design used was factorial completely randomised design. The first factor was the type of immersion agent and duration time and the second factor was shallot varieties (Bima and Sembrani). Statistical mean test was using Tukey Honestly Significant (HSD). The result showed that the treatments significantly affected parameters such as moisture content, ascorbic acid, total phenol, anthocyanin, and antioxidant activity, free radical inhibition and color (chroma). From ranking test the best treatment was Bima variety with 0.2% ascorbic acid treatment for 30 min. Characteristic of the best treatment was with moisture content 4.03±0.79 % (w/w), ash content 4.45±0.13 % (w/w), fat content 1.24±0.64 % (w/w), protein content 15.56±0.28 % (w/w), 61.94±4.11 mg/100g, total phenolics 256.39±16.26 ppm, anthocyanins 50.70±2.31 ppm, quercetin 2612.40±408.94 ppm, antioxidant activity ekuivalent, 225.72±4.0 µg/mL, inhibition free radical 83.05±1.69 %, 85.02 hue value (yellowish red) and aroma score 3.2 (strong), brightness score 4.2 (bright) and color 1.25 (pale red)

Prediction of Storage Life of Shallot Powder by using Acceleration Method

Scarcity of shallot supply often occurs in Indonesia. Production into powder is one of the solutions to overcome the problem. In the form of powder there is an advantage of having a longer shelf life and ease of use.  Storability study is very important especially for new food products from result of research and development activities. The purpose of this study is to predict the shelf life of shallot powder soaked with the two anti-browning ingredients (citric acid 1% and sodium bisulphite  500 ppm) by using an acceleration method. Shallot powder samples packed in alufo bags and stored at temperatures of 20 oC, 30 oC and 40 oC. The shelf life prediction using acceleration method through semi-empirical approach to the Arrhenius equation with the critical parameters of the color values (oHoe). The results of multivariete analyses showed that the use if color parameter as determinated parameter is appropriate. The results showed that the shallot powder with sodium bisulfite soaking has a longer shelf life by 9.3 months, compared to soaking with citric acid having 7 months at room temperature

Pengaruh Perendaman Asam Askorbat dan Natrium Bisulfit pada Dua Varietas Bawang Merah (Allium ascalonicum L.) terhadap Sifat Fisikokimia dan Organoleptik Tepungnya

Recently, there is an increase of shallot production in Indonesia. One alternative of flesh shallot processing is shallot powder making which can be used during the off season. The aim of the study was to observe the effect of immersion in ascorbic acid and sodium bisulphite on two varieties of shallot on physical and organoleptic characters of shallot powder. Drying was done using tray dryer. Experimental design used was factorial completely randomised design. The first factor was the type of immersion agent and duration time and the second factor was shallot varieties (Bima and Sembrani). Statistical mean test was using Tukey Honestly Significant (HSD). The result showed that the treatments significantly affected parameters such as moisture content, ascorbic acid, total phenol, anthocyanin, and antioxidant activity, free radical inhibition and color (chroma). From ranking test the best treatment was Bima variety with 0.2% ascorbic acid treatment for 30 min. Characteristic of the best treatment was with moisture content 4.03±0.79 % (w/w), ash content 4.45±0.13 % (w/w), fat content 1.24±0.64 % (w/w), protein content 15.56±0.28 % (w/w), 61.94±4.11 mg/100g, total phenolics 256.39±16.26 ppm, anthocyanins 50.70±2.31 ppm, quercetin 2612.40±408.94 ppm, antioxidant activity ekuivalent, 225.72±4.0 µg/mL, inhibition free radical 83.05±1.69 %, 85.02 hue value (yellowish red) and aroma score 3.2 (strong), brightness score 4.2 (bright) and color 1.25 (pale red). ABSTRAKKenaikan cukup signifikan pada produksi bawang merah terjadi di Indonesia. Salah satu alternatif pengolahan bawang merah segar adalah melalui pengolahan menjadi tepung sehingga tetap tersedia saat langka dan harganya tinggi. Penelitian ini bertujuan untuk melihat pengaruh perendaman asam askorbat dan natrium bisulfit pada dua varietas bawang merah terhadap sifat fisikokimia dan organoleptik tepung yang dihasilkan. Pengeringan dilakukan dengan tray dryer. Percobaan menggunakan rancangan acak lengkap faktorial, faktor pertama jenis bahan  dan lama perendaman dan faktor kedua adalah varietas bawang merah (Bima dan Sembrani). Analisis statistik menggunakan metode Tukey Honestly Significant Data (HSD). Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata terhadap parameter kadar air, vitamin C, total fenolik, antosianin, aktivitas antioksidan, inhibisi radikal bebas dan warna (chroma). Berdasarkan uji peringkat diperoleh perlakuan terbaik adalah tepung bawang merah dari varietas Bima dengan perlakuan perendaman asam askorbat 0,2 % selama 30 menit. Karakteristik dari tepung bawang ini memiliki  kadar air 4,03 ± 0,79 % (bb), kadar abu 4,45 ± 0,13 % (bb), lemak 1,24 ± 0,64 % (bb) protein 15,56 ± 0,28 % (bb), vitamin C 61,94 ± 4,11 mg/100 g, total fenol 256,39 ± 16,26 ppm, antosianin 50,70 ± 2,31 ppm, kuersetin 2612,40 ± 408,94 ppm, aktivitas antioksidan ekuivalen 225,72 ± 4,07 µg/mL, inhibisi radikal bebas 83,05 ± 1,69 %, nilai oHue 85,02 (kuning kemerahan) dan skor aroma 3,2 (kuat), skor kecerahan 4,2 (terang) dan skor warna 1,25 (merah pucat).  

TEKNOLOGI PENANGANAN BUAH SEGAR STROBERI UNTUK MEMPERTAHANKAN MUTU / Fresh Handling Techniques for Strawberry to Maintain its Quality

Strawberries (Fragaria sp.) are mostly grown in the mountainy areas in Indonesia and need a long transportation to get to the consumers. Long transportation will cause more than 50% damage to strawberries due to decay. Handling procedures need to be good and proper from farmer to the consumer or processor customer so that fruit reach destination in expected condition. Handling was done during pre-harvest and postharvest so that the quality of fresh strawberry fruit can be preserved. The technology for handling strawberry fruits that already exists includes: pre-harvest by spraying with antimicrobial agent, postharvest include for collecting, sorting and grading, washing, dipping with calcium chloride or naphtalene acetic acid, waxing, fumigation with nitric oxide, coating with chitosan or aloe vera gel combined with glycerol, irradiation, packaging, storage and transportation. The recommended storage temperature for strawberries is at 4oC, it can extend the shelf life of strawberries up to 1011 days with the best chemical characteristics. Implementing of SNI to strawberries in Indonesia to increase product competitiveness and increase added value still needs intensive efforts. 1.The classification and quality standards of strawberries can refer to the SNI No. 8026, 2014 and the Commission Implementing Regulation (2011).Keywords: Strawberry, preharvest, postharvest, fresh handling, quality AbstrakDi Indonesia, stroberi (Fragaria sp.) umumnya tumbuh di daerah pegunungan sehingga memiliki risiko tinggi dalam transportasi ke konsumen. Kerusakan stroberi karena perjalanan yang lama dapat mengakibatkan kerusakan buah lebih dari 50% akibat pembusukan. Penanganan yang baik dan benar diperlukan agar buah tetap dalam keadaan segar sampai ke tangan konsumen, sesuai dengan standar yang berlaku. Buah stroberi perlu ditangani dengan baik sejak prapanen hingga pascapanen agar kesegaran buah dapat dipertahankan. Teknologi penanganan stroberi yang telah dihasilkan meliputi: (1) pada saat prapanen adalah penyemprotan menggunakan antimikroba, (2) pada saat pascapanen pengumpulan buah secara hati-hati, sortasi dan grading, pencucian, pencelupan dengan kalsium klorida atau Naphtalene Acetic Acid, pelilinan, fumigasi dengan nitrit oksida, pelapisan dengan kitosan, gel lidah buaya yang dikombinasikan dengan gliserol, iradiasi, pengemasan, penyimpanan, dan pengangkutan. Penyimpanan buah stroberi pada suhu 4oC dapat memperpanjang umur simpan buah hingga 10-11 hari dengan karakteristik kimiawi terbaik. Penerapan SNI buah stroberi di Indonesia masih perlu diupayakan lebih intensif untuk meningkatkan daya saing produk dan meningkatkan nilai tambah. Klasifikasi dan standar mutu buah stroberi dapat mengacu pada SNI No 8026 Tahun 2014 dan Commission Implementing Regulation (2011).Kata kunci: Stroberi, prapanen, pascapanen, penanganan segar, mut

Formulasi Antifungal Kombinasi dari Ekstrak Limbah Mangga dengan Pengawet Makanan Komersial untuk Preservasi Buah Mangga

Limbah hortikultura berpotensi untuk dijadikan bahan antifungal. Penelitian sebelumnya menunjukkan bahwa ekstrak kulit mangga dengan pelarut etil asetat yang dievaporasi hingga menjadi ekstrak kental secara single mampu menghambat khamir Rhodotorula sp., mencapai 31 mm zona dimana nilai ini lebih besar dari benomyl 500 ppm yang hanya 10 mm. Untuk memperluas spektrum daya hambat, perlu dilakukan formulasi dengan bahan lain. Penelitian ini bertujuan untuk melakukan formulasi ekstrak biji atau kulit mangga dengan pengawet makanan komersial (natrium metabisulfit, kalium sorbat dan natrium benzoat) untuk menghasilkan pengawet yang berspektrum tinggi untuk preservasi buah mangga. Formulasi dilakukan melalui beberapa tahapan untuk menghasilkan konsentrasi dan perbandingan yang tepat. Formula antifungal terbaik berdasarkan uji plate adalah campuran dari ekstrak biji mangga : kalium sorbat 5% (75%:25%) dengan pengenceran 25%. Antifungal ini mampu menghambat kapang dan khamir Perusak mangga sebagai berikut: Rhodotorulla sp. sebesar 47,2 mm, Penicillium sp. 41,3 mm, Fusarium sp. 43,6 mm dan Aspergillus Niger sebesar 18,2 mm. Aplikasi pada buah mangga melalui penyemprotan menunjukkan hasil 0,2 skor kerusakan dan 2,7% susut bobot lebih baik dibanding kontrol pada penyimpanan hari ke-14 pada suhu 20oC±2o

Modelling and Analysis of Ziegler-Nichols and Chien-Hrones-Reswick Tuning PID on DC Motor Speed Control

There have been many studies on the methods used to control DC motors, one of which is the proportional-integral-derivative (PID) control method. The tuning procedure is carried out by trial and error whose results are not necessarily correct, to overcome this problem an alternative is needed that can achieve a better and faster value for the tuning process. Our contribution is explained the conventional PID (Ziegler - Nichols) and modificated PID (Chien - Hrones - Reswick). We also analyze the response of the speed-controlled DC motor using the Proportional, Integral, and Derivative parameters obtained from the tuning method described above. We also discuss the advantages and disadvantages of each formula of these methods. Implementing both methods using a Matlab, creating a more convenient and user-friendly environment for engineering students and practicing engineers to better understand the formulas of his PID controller tuning method

Analysis and Mitigation of Harmonics Distortion with Optimization Capacitor Banks and Single-Tuned Passive Filters

Electrical system power supplies always require a completely sinusoidal voltage signal. But for a variety of reasons, utilities often struggle to maintain these desired conditions. Deviations of voltage and current waveforms from a sinusoidal form are called harmonic distortions. Harmonic distortions in power networks are increasing due to the widespread use of non-linear loads. In this article we will analysis at a single-tuned passive filter and optimization using a capacitor bank. Load-current analysis determines the efficiency of the filter application by calculating the load bus voltage and total harmonic distortion (THD). To simulate the work, the Electrical Transient Analyzer Program (ETAP) software was used. This system was created specifically for this simulation and does not represent a real system. This model tests the effects of injecting harmonic currents into a power grid through a variable speed drive (VFD). The filter is attenuated with a capacitor bank