The Characteristic Change of Shallot (Allium ascalonicum L.) During Curing Process

The objectives of this research were to study changes in the characteristics of shallot (Allium ascalonicum L) during curing prosess at a temperature of 45ºC ± 0,6ºC, and RH 69% ± 0,4%. The study was consisted of 2 stages: calibration of temperature and RH in cabinet drier and Study of physical and chemical characteristics changes of red onions during curing process at selected temperatures. Research method used was experimental method with descriptive analysis followed by regression and correlation analysis. Curing time in a cabinet dryer was varied as follows; 0 hours, 32 hours, 80 hours, 92 hours, and 104 hours. Observations were conducted at curing includes tuber water content, water content of the outer shell, VRS levels, levels of total dissolved solids, tuber hardness, neck diameter, decrease weight, color of the outer shell and sensory characteristics of the bulbs, tubers neck, and outer shell. The results showed that the curing of shallot in a cabinet dryer at a temperature 45ºC ± 0,6ºC, and RH 69% ± 0,4% by adjusting the temperature controller on the cabinet dryer at position 47°C produce bulbs with a good outer skin apparance. During curing process, quality of the onion bulb was improved as indicated by increased the size of the bulb diameter, tubers hardness, levels of dissolved solids, the intensity of red color at tuber skin, levels of VRS, with a reduction in root neck diameter, and decrease water content of the outer shell. This condition was marked also by dry out the outer shell and neck bulbs. Onion dried in a cabinet dryer at a temperature of 44.5 ± 0.6 ° C and RH 59.8 ± 0.8% for 92 hours produced tubers with the best quality during curing. Characteristics of the tuber for this treatment are : water content 79.92% V / B; water content of the outer shell 56.80% V / B; neck diameter of tuber 2:21 mm; tubers hardness 3.60 Kg / m2; tuber diameter 36.49 mm; levels of dissolved solids 19:44%; Sucrose, red color intensity of tuber skin (a *) 29.28, VRS 33.65 μgrek / g; decreasing weight of 14.23 % wb; and are characterized by dried out the outer shell and neck bulbs

The Effect of CMC Addition on the Characteristics of Sweet Potato (Ipomoea Batatas L. Cv Cilembu) Velva

Indonesia is the fourth largest sweet potato producing country in the world. However, the number of sweet potato utilization is still non optimal. One of the most popular sweet potato cultivars is Cilembu sweet potato. Velva is a frozen dessert which is made from mashed fruit (puree) with addition of water and sucrose. Fat content in velva is much lower than the ice cream, it is suitable to be consumed by vegetarian and those who are on low-fat diet. The velva making process may serve as an alternative of sweet potato utilization and will increase its economic value. One of the factors that affects the texture of velva is the type and amount of stabilizers used. This research aims to determine the optimal amount of Carboxy Methyl Cellulose(CMC) to yield Cilembu sweet potato velva with good characteristics and organoleptic properties of the panelists preferences. The method used is the experimental method with completely randomized design (CRD) consisted of 6 treatments of CMC addition (0.00%, 0.20%, 0.40%, 0.60%, 0.80%, and 1.00%) and replicated 4 times. The final results showed that the sweet potato velva with addition of 0.60% CMC was the best treatment. The velva has rate of melting 712.50 seconds, overrun 19.69 %, and the amount of total soluble solids 27obrix. This velva has qualified the standard of rate of melting, according to Arbuckle and Marshall (1996) the ice cream’s rate of melting  in 20oC  is 10-15 minutes. Keywords: velva; sweet potato; CMC; characteristic

DOMINANT ATTRIBUTE OF MANGO INDOOR FRAGRANCE

Mango produced from Cirebon, Indramayu dan Sumedang  have different qualities . Those types of mango is  already has its own market segment. The on farm problem is mango producers do not know exactly how consumer preferences for mango from Cirebon, Indramayu and Sumedang. When the harvest time , over supply and mango price getting decrease. The idea to solve this problem is to process  mango over supply become mango indoor fragrance. Variables that distinguish consumer preference are easy to find, aroma, colour, duration, freshness, water content, expire date, purpose, information and additional esens. The purpose of this study to analysis respondent’s characteristics,  dominant attribute of mango indoor fragrance which are the least dominant attribute of these product

PENDEKATAN KADAR AIR UNTUK IDENTIFIKASI TINGKAT LAYU PUCUK TEH SERTA INTERPRETASI KESERAGAMAN LAYUANNYA BERDASARKAN PERSENTASE DAUN TEPAT LAYU

Penelitian berjudul “ Pendekatan Kadar Air Untuk Identifikasi Tingkat Layu Pucuk TehSerta Interpretasi Keseragaman Layuannya Berdasarkan Persentase Daun Tepat Layu” telahdilakukan di pabrik pengolahan teh hitam dan laboratorium Teknologi Hasil PuslitbunGambung Ciwidey. Penelitian ini bermaksud untuk mengetahui kadar air daun layu teh padatingkat “kurang layu”, “tepat layu”, dan “lewat layu” pada derajat layu ringan, medium, danberat. Adapun tujuannya adalah membuat klasifikasi tingkat keseragaman layu yang dapatmenggambarkan tingkat keseragaman layuan daun teh baik secara kualitatif maupunkuantitatif. Hasil penelitian menunjukkan bahwa tiap tingkat layu untuk tiap jenis derajat layumempunyai kisaran kadar air yang spesifik. Dihasilkan pula standar klasifikasi tingkatkeseragaman layu yang dinyatakan dengan persentase daun tepat layu sebagai berikut:Pelayuan ringan : “Kurang seragam”: < 67% ; “Seragam”: 67% - 75%; “Sangat seragam”:>75%. Pelayuan Medium : “Kurang seragam”: < 68% ; “Seragam”: 68% - 70%; “Sangatseragam”: >76%. Pelayuan Berat:Kurang seragam”: < 70% ; “Seragam”: 70% - 78%;“Sangat seragam”: >78%

PENDEKATAN KADAR AIR UNTUK IDENTIFIKASI TINGKAT LAYU PUCUK TEH SERTA INTERPRETASI KESERAGAMAN LAYUANNYA BERDASARKAN PERSENTASE DAUN TEPAT LAYU

Penelitian berjudul “ Pendekatan Kadar Air Untuk Identifikasi Tingkat Layu Pucuk TehSerta Interpretasi Keseragaman Layuannya Berdasarkan Persentase Daun Tepat Layu” telahdilakukan di pabrik pengolahan teh hitam dan laboratorium Teknologi Hasil PuslitbunGambung Ciwidey. Penelitian ini bermaksud untuk mengetahui kadar air daun layu teh padatingkat “kurang layu”, “tepat layu”, dan “lewat layu” pada derajat layu ringan, medium, danberat. Adapun tujuannya adalah membuat klasifikasi tingkat keseragaman layu yang dapatmenggambarkan tingkat keseragaman layuan daun teh baik secara kualitatif maupunkuantitatif. Hasil penelitian menunjukkan bahwa tiap tingkat layu untuk tiap jenis derajat layumempunyai kisaran kadar air yang spesifik. Dihasilkan pula standar klasifikasi tingkatkeseragaman layu yang dinyatakan dengan persentase daun tepat layu sebagai berikut:Pelayuan ringan : “Kurang seragam”: < 67% ; “Seragam”: 67% - 75%; “Sangat seragam”:>75%. Pelayuan Medium : “Kurang seragam”: < 68% ; “Seragam”: 68% - 70%; “Sangatseragam”: >76%. Pelayuan Berat:Kurang seragam”: < 70% ; “Seragam”: 70% - 78%;“Sangat seragam”: >78%

CONSUMERS’ WILLINGNESS TO PAY FOR PLASTIC BAGS

The use of plastic bags has become a habit, there is no day without a plastic bag. Seeing the importance of this problem, the government established a regulation for paying plastic bags in supermarkets in 2015, which is Rp. 200,- per sheet, and it is up to May 31, 2016. This policy did not work well and since 2016 supermarkets have returned to using plastic bags without paying for them. The aims of this study were (1) to analyze consumers’ willingness to pay more for plastic bags, (2) to analyze the cluster of consumer knowledge about plastic bags which damage the environment, (3) to analyze the most important factor that consumer will pay more for plastic bags . The study was conducted from May- June 2021 in Bandung, with simple random sampling. The results showed that generally consumers are willing to pay more for plastic bags (willingness to pay) between Rs. 500, - to Rs, 2.000, -, .Consumers who aware that plastic bags destroy the environment was 14.70 %, the medium knowledge was 63.39 % and the low knowledge was 21.91 %. Although the respondent’s knowledge is high, waste disposal is often practiced using plastic bags. Thus, it is not directly proportional to respondents’ knowledge and behavior about plastic bags. The most important factors that consumers are willing to pay for plastic bags are gender and family. This study can be considered for Ministry of Environment, Modern Retail, stakeholders and other market agents in considering the use of plastic bags

Pengaruh Waktu dan Suhu Perkecambahan Terhadap Karakteristik Tepung Kecambah Sorgum Kultivar Lokal Bandung

Sorgum merupahan komoditas lokal yang mempunyai potensial untuk mengantikan penggunaan tepung terigu, namun sorgum mengandung senyawa antinutrisi yaitu tannin yang dapat menimbulkan sifat organoleptik yang kurang baik sehingga kurang disukai. Perkecambahan dapat menghilangkan senyawa antrinutrisi sehingga dapat mempertahankan mutu protein. Tujuan dari penelitian ini adalah mendapatkan waktu perkecambahan dan suhu perkecambahan untuk menghasilkan tepung kecambah sorgum yang baik. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial. Faktor pertama adalah suhu perkecambahan (A) dengan 2 taraf yaitu A1 = 25°C dan A2 = 35°C. Faktor kedua adalah waktu perkecambahan (B) dengan 3 taraf yaitu yaitu B1 = 12 jam, B2 = 24 jam dan B­3 = 36 jam.  Hasil pengamatan menunjukan bahwa waktu perkecambahan 36 jam merupakan waktu perkecambahan yang tepat karena dapat mempengaruhi penurunan kadar abu dan kadar lemak, meningkatkan kadar protein, meningkatkan nilai swelling power, kelarutan dan kapasitas penyerapan lemak. Suhu perkecambahan 35°C merupakan suhu perkecambahan yang tepat karena dapat mempengaruhi peningkatan kadar protein, peningkatan nilai swelling power, kelarutan dan kapasitas penyerapan lemak. Kombinasi antara suhu perkecambahan 35°C dan waktu perkecambahan 36 jam merupakan kombinasi yang tepat karena dapat mempengaruhi peningkatan kadar protein, swelling power dan kelarutannya