Determination of Trigonelline and Chlorogenic Acid (CGA) Concentration in Intact Coffee Beans by NIR Spectroscopy

Trigonelline and chlorogenic acid (CGA) are important quality indicators of coffee. Commonly, trigonelline and CGA concentration are determined using chemical method. This method is time consuming and destructive so it is not suitable for coffee industries which need a fast measurement. The objective of this study was to assess NIR spectroscopy for predicting trigonelline and CGA concentration in intact coffee beans. Coffee beans samples of 96 g (n=100) were placed in a petri dish. The reflectance of samples was measured by FT-NIR spectrometer in the wavelengths of 1000-2500 nm. Subsequently, the trigonelline and CGA content of samples were determined using Liquid Chromatography Mass Spectrometry (LCMS). Spectra data processing such as first and second derivative, multiple scatter correction (MSC), Standard Normal Variate (SNV) and the combination of them were carried out to reduce scattering, to eliminate overlapped absorption bands, and to optimize the best data input in calibration process. After that, these spectra (n=67) were calibrated to chemical data using Partial Least Square (PLS) to find the best calibration models. Then the calibration models were applied to predict trigonelline and chlorogenic acid (CGA) in another set of samples (n=33).  The results showed that NIR spectra data processing of second derivative combined with 4 factors of PLS was the best model for predicting CGA concentration of coffee (r=0.94, CV=2,75%, RPD=2.27). For trigonelline, however, the best model was combination of second derivative and MSC of spectra data processing and 4 factors of PLS (r=0.98, CV=1.63%, RPD=2.98). These results indicated that NIR spectroscopy can be used as a fast and nondestructive method for determining trigonelline and CGA in intact coffee beans accurately. Keywords:   chlorogenic acid, intact coffee bean, NIRS, PLS, trigonellin

Efektivitas Iradiasi Gamma Terhadap Mutu Vanili (Vanilla Planifolia A.) Hasil Proses curing

Vanili umumnya disimpan untuk tahap penuaan selama 2-6 bulan sehingga memicu pertumbuhan mikrob. Teknologi iradiasi dapat diterapkan untuk mereduksi mikrob pada vanili tujuan ekspor. Tujuan penelitian adalah menguji efektivitas iradiasi gamma terhadap mutu vanili hasil curing serta menentukan dosis iradiasi terbaik dengan mutu masih diterima oleh konsumen. Rancangan percobaan adalah rancangan acak lengkap faktorial dengan tiga ulangan. Faktor pertama dosis iradiasi sebanyak tiga taraf yaitu 10, 15 dan 30 kGy serta tanpa iradiasi (0 kGy) sebagai kontrol. Faktor kedua adalah bahan baku vanili hasil curing sebanyak tiga taraf yaitu vanili curing dengan pengering efek rumah kaca (ERK) tanpa peram lanjut, vanili curing dengan pengering ERK dan peram lanjut empat malam serta vanili curing hasil penjemuran petani. Pemberian iradiasi dilakukan pada vanili setelah penyimpanan selama dua bulan. Pengujian parameter mutu dilakukan sebelum dan sesudah iradiasi pada sampel yang dikemas, meliputi, fisik, kimia, mikrobiologi, dan uji organoleptik. Dosis iradiasi 10  kGy ditemukan efektif untuk mengurangi cemaran mikrobiologi  pada vanili tanpa peram dan dengan peram lanjut sesuai batas cemaran SNI, namun pada vanili penjemuran petani dibutuhkan dosis 15 kGy. Dosis iradiasi tidak memberi efek  terhadap susut bobot,  kadar air dan kadar vanilin sehingga mutu dan aroma masih baik. Iradiasi  meningkatkan nilai L* dan chroma namun kesukaan panelis  terhadap warna vanili masih bernilai 4 (agak suka)  hingga 30 kGy. Pemberian iradiasi meningkatkan kesukaan panelis terhadap aroma dari agak tidak suka (3) sebelum diiradiasi menjadi agak suka (4) setelah diiradiasi.Vanilla was generally stored for conditioning for 2-6 months thus triggering microbial growth. Irradiation can be applied to reduce microbes in vanilla export purpose. The aim of this study was to examine the effectiveness of gamma-ray irradiation on quality of cured vanilla and to determine the best irradiation dose with quality can be accepted by consumers. The experimental design was completely randomized factorial design with three replications. The first factor was irradiation dose at three levels namely 10, 15 and 30 kGy and unirradiated (0 kGy) as a control. The second factor was the raw material of cured vanilla in three levels, namely cured vanilla from GHE (greenhouse effect dryer) without further sweating, vanilla from GHE dryer with four nights further sweating, and vanilla drying out by farmers. Irradiation was given to the   cured vanilla after stored for two months. Quality parameter testing was carried out before and after irradiation on packaged samples. A dose at 10 kGy was found effective in reducing microbiological contamination on cured vanilla without and with further sweating according to SNI. Cured vanilla by farmers requires 15 kGy to reduce contamination. The irradiation dose had no significant effect on weight loss, water and vanillin content of cured vanilla. Irradiation increased the value of L* and chroma but the panelists' preference for vanilla color was still worth 4 (rather like) to 30 kGy. Irradiation increased the panelists' preference for aroma from a slight dislike (3) to a slight liking (4) after irradiation

Image Meat Classification Using Deep Learning Approach

In many countries meat is one of the most popular food in the world, but not all kind of meat can be consumed by most people such as pork for muslim and jewish also beef, pork and mutton tend to have several similar characteristics, namely color and texture, this can create confusion in distinguishing the three types of meat when see it by naked eye, therefore we need a system that can help identify the type of meat. In this study the authors used CNN-based Deep Learning approached with pre-defined architecture ResNet50 and ResTet101 combined with transfer learning techniques, the authors also used several types of hyperparameters including learning rate, momentum and epoch to see the effect of these hyperparameter values on the performance of deep learning model, the results of this study show that ResNet50 can outperformed ResNet101 by producing less loss and by 1 % more in F1 score with 95.96% F1 score 95.96% precision and 95.96% recall. In addition the momentum of 0.3 in both architectures has the tendency to produce high loss with a low F1 score, while for a learning rate of 0.0001 on both ResNet50 and ResNet101 architectures also has a tendency to produce high loss and a low F1 score, optimal hyperparameter values range of learning rate is between of 0.001 to 0.01 and 0.6 - 0.9 for momentum

EFEKTIVITAS METODE NONDESTRUKTIF NIR-JARINGAN SARAF TIRUAN DALAM MENENTUKAN KOMPOSISI KIMIA JAGUNG

High maize production should be followed by good handling and preservation up to consumer. Near Infrared Reflectance (NIR) was nondestructive testing method, as well as high accuracy, free from pollution, and rapid method, therefore suggested as a testing method. The objective of this study was asses of NIR technology efectivity in determining four major compositions of maize. Fifty samples of maize (intact seeds) were scanned from 900-2000 nm NIR wavelength, interval 5 nm. Calibration model for NIR measurement using Artificial Neural Network (ANN) technique three layers. As input layer ANN are 5, 10, and 15 nodes principal component (PC), hidden layer 4,6, 8, 10, and 12 nodes and output layer are single chemical composition and simultaneously. Prediction of an external validation set showed low the SEP (standard error of prediction) and CV (coeficient of variability). As result, NIR technology is able to predict maize chemical composition accurately SEP ranged from 0.004-0.496, CVranged from 0.047–0.518. ANN with 5 nodes input layer and single output layer were very strong recommended to generate NIR calibration model

Karakteristik Transmisi Gelombang Ultrasonik dan Hubungannya dengan Sifat Fisiko-Kimia Buah Naga

AbstractCommonly the quality of dragon fruit in Indonesia is determined manually by using visual appearances and it gives un-uniformly results caused by human factors and the judgement is not reflected the internal quality of dragon fruit. Destructive method is usually used to determine the internal quality of dragon fruit that is unsuitable for quality control of fresh dragon fruit.  So a non destructive method is required for evaluation the quality of dragon fruit. The objectives of the research were to determine the physico-chemical and ultrasound wave transmission characteristics of super red dragon fruit according to harvesting time, and to study the relationship between ultrasound wave transmission characteristics and physico-chemical characteristics of super red dragon fruit. Super-red dragon fruits were harvested at 30, 32, and 34 days after flower blooms (150 samples) from PT Wahana Cory, Ciapus, Bogor. The results showed that the ultrasound velocity of super red dragon fruit ranged from 614.10 to 680.16  m/s and  the attenuation coefficient were 57.32 to 62.40 Neper per meter. The attenuation coefficient was significantly different according to maturity.  There were significant correlations between ultrasound parameters (velocity and attenuation coefficient) and physico-chemical of super red dragon fruit (firmness, sugar content, total soluble solid, and total acid).Keyword: dragon fruit, attenuation, ultrasound, velocity Diterima: 25 September 2009; Disetujui: 3 Februari 2010

Analisis Strategi Pemasaran Handmade Tas UMKM AKA di Kelurahan Bubulak Kabupaten Bogor

The purpose of this research is to find out the factors that are the strengths, weaknesses, opportunities, and threats of AKA UMKM bag handicraft as well as knowing what strategies should be carried out for marketing based on these factors. The data analysis technique used is the SWOT analysis. SWOT analysis is done by identifying and analyzing internal and external factors that influence the basic components of the SWOT analysis. Strategies that can be applied in marketing AKA UMKM bag crafts are SO (Strength-Opportunity) Strategyby increasing the craftsmen's human resources in order to improve product competitiveness and strengthen capital, promote and maintain good relations with suppliers to ensure the continuity of raw materials. WO (Weakness-Opportunity) strategy by optimizing the use of various media in increasing the promotion and utilization of government facilities to increase innovation, capital, production management, and marketing. ST (Strength-Treath) strategy through increasing product efficiency and maintaining consumer confidence with guaranteed quality through good production management. WT (Weakness-Treath) strategy by increasing product innovation and promotion by observing market developments and improving production data records. AKA UMKM have not been maximized in implementing SWOT combination strategies so that their application needs to be improved in the future so that AKA UMKM will be more developed. Kata Kunci: AKA UMKM, bag craft, SWOT analysi

Estimating Macronutrient Content of Paddy Soil Based on Near-Infrared Spectroscopy Technology Using Multiple Linear Regression

This study investigates the feasibility of employing near-infrared (NIR) spectroscopy with multiple linear regression (MLR) to estimate macronutrients in paddy soil compared with partial least squares (PLS) and principal component regression (PCR). Seventy-nine soil samples from West Java Province, Indonesia, are subject to conventional nutrient analysis and NIR spectroscopy (1000-2500 nm). The reflectance data undergoes various pretreatment techniques, and MLR models are calibrated using the forward method to achieve correlations exceeding 0.90. The best model calibrations are selected based on high correlation coefficients, determination coefficients, RPD, and low RMSE values. Meanwhile, the comparison of performance MLR is made with the PLS and PCR models. Results indicate that simple MLR models perform less than PLS for all nutrients, better than PCR for nitrogen, and below PCR for phosphorus and potassium. However, MLR reliably estimates soil nitrogen, phosphorus, and potassium content with ratio of performance to deviation (RPD) exceeding 2.0. This study demonstrates the potential of MLR for precise macronutrient estimation in paddy soil

Kajian Rekayasa Proses Penggorengan Hampa dan Kelayakan Usaha Produksi Keripik Pisang

Abstract Vacuum frying is a new technology that can be used to improve quality attributes of fried food because of low temperatures process. The objectives of this study is to assess the effects of oil temperatures and exposure time of frying on physic-chemical and organoleptic properties of banana chips to get a better guality products, to determine packaging material that can extend shelf life of banana chips, to predict shelf life of banana chips using the method of acceleration and to calculate production costs and the business feasibility of vacuum fried banana chips. The quality parameters tested include water content, fat content, colour, thickness and organoleptic test. Banana chips were fried in oils with temperature of 60, 70, 80, and 90°C and time of frying 30, 45, 60 and 75 minutes. The result showed that the temperature and frying time is significantly influence the quality and characteristics of the products. The best quality of banana chips obtained at frying temperature of 80°C for 60 minutes. Aluminum foil can maintain the shelf life of banana chips for 115 days of storage, while the PP is only for 70.6 days of storage based on water content parameter. Banana chips business eligible to run if production capacity is 4 kg or more. Keywords: banana, vacuum fryer, self life, the feasibility Abstrak Penggorengan vakum adalah sebuah teknologi baru yang dapat digunakan untuk meningkatkan kualitas makanan gorengan (keripik) dengan proses suhu rendah. Tujuan dari penelitian ini adalah untuk mengkaji pengaruh suhu minyak dan waktu penggorengan terhadap sifat fisiko-kimia dan organoleptik keripik pisang sehingga didapatkan produk dengan kualitas terbaik, menentukan jenis kemasan yang dapat memperpanjang umur simpan keripik pisang, untuk menduga umur simpan keripik pisang dengan menggunakan metode akselerasi dan menghitung biaya produksi dan kelayakan usaha keripik pisang dengan penggorengan vakum. Parameter kualitas yang diuji meliputi kadar air, kadar lemak, warna, ketebalan dan uji organoleptik. Keripik pisang digoreng dalam minyak dengan suhu 60, 70 80, dan 90 ° C dan waktu penggorengan 30, 45, 60 dan 75 menit. Hasil penelitian menunjukkan bahwa suhu dan waktu penggorengan secara signifikan mempengaruhi kualitas dan karakteristik produk. Kualitas terbaik dari keripik pisang diperoleh pada suhu penggorengan 80 ˚ C selama 60 menit. Aluminium foil dapat mempertahankan umur simpan keripik pisang selama 115 hari penyimpanan, sedangkan PP hanya 70,6 hari penyimpanan berdasarkan parameter kadar air. Bisnis keripik pisang  memenuhi syarat untuk dijalankan jika kapasitas produksinya 4 kg atau lebih. Kata Kunci: Pisang, penggorengan vakum, umur simpan, kelayakan usahaDiterima: 27 Mei 2011 ; Disetujui: 16 September 201

Studyon Characteristics and Shelf Life Prediction of Cashew Appels Using Modified Atmosphere Packaging System

The aims of this research are: I) to identzJL the changes ofphysiologic characteristics of cashew apples during storage under MAP system; 2) to verzfv the changes of their quality during storage; and 3) to establish the optimum gaseous compotition range in the MAS system. To completed the research, the experimen was conducted by four steps activities as follows: I) the measurement of respiration rate; 2) establishment of the range of modijied atmosphere storage for cashew uppels; 3) cojitputingthe packaging area and selecting the kind of plastic film; 4) prediction of shelf lge for cashew appels during srorage under MAP system

Optimasi Proses Penggorengan Hampa dan Penyimpanan Keripik Ikan Pepetek (Leiognathus sp.)

Abtract Vacuum frying technology can be used as an alternative to improve the economic value of Pepetek (Leiognathus sp.) fish. The objectives of this study were to determine frying temperature and process time and to determine packaging material and shelf life of processed fish. Pepeteks were fried in temperature 80, 90, and 100 oC and process time 30, 45, and 60 minutes. Product quality of each treatments were analyzed including water content, fat content, hardness, and color. Organoleptic tests were carried out based on hedonic scale. The result showed that the temperature and exposure time significantly influenced the characteristic of the products. The best quality of pepetek chips was obtained at frying temperature 90oC for 45 minutes. Aluminium foil maintained the shelf life of pepetek chips better than Polypropilene. Keywords: vacuum frying,  pepetek chips,  shelf lifeAbtrak Teknologi penggorengan hampa dapat dipergunakan sebagai salah satu alternatif untuk meningkatkan nilai ekonomis dari ikan Pepetek (Leiognathus sp.). Tujuan dari penelitian ini adalah menentukan suhu dan waktu proses penggorengan serta menentukan jenis kemasan dan umur simpannya. Ikan pepetek digoreng pada suhu 80, 90, dan 100 oC dengan waktu 30, 45, dan 60 menit. Analisa kualitas produk pada tiap perlakuan meliputi kadar air, kadar lemak, kekerasan, dan warna. Uji organoleptik dilakukan berdasarkan skala hedonik. Hasil penelitian menunjukkan suhu dan waktu penggorengan berpengaruh nyata terhadap karakteristik produk. Kualitas keripik pepetek terbaik diperoleh pada suhu 90 oC dengan waktu 45 menit. Aluminium foil mampu mempertahankan umur simpan keripik pepetek lebih baik dibandingkan Polipropilen. Kata kunci: penggorengan hampa,  pepetek, umur simpanDiterima: 23 September 2011; Disetujui: 26 Januari 2012