APLIKASI EDIBLE COATING MINYAK KAYU MANIS PADA MANISAN TOMAT CHERRY SELAMA PENYIMPANAN

Candied cherry tomatoes with antimicrobial edible coatings are one of the alternative product processing technologies that can be developed to maintain the quality and extend shelf life. This study aimed to analyse the effect of antimicrobial edible coating on the cherry tomato quality changes during storage. The experimental design in this study used Completely Randomized Design consists of one factor, namely edible coating which performed twice as replication. The level of treatment test was candied cherry tomatoes without an edible coating, with an edible coating without antimicrobial, and with an antimicrobial edible coating. Based on the analysis of water content, total sugar, total acid, vitamin C, total microbe, hardness, and pH, candied cherry tomato with an antimicrobial edible coating was the best treatment. The rate of change water content, total sugar, total acid, vitamin C, total microbial, hardness, and pH of the product respectively, were 0.1436, 0.3002, 0.0058, 0.0048, 690.8838, 0.0378, 0.0163, 10.94, and 30.07 %, respectively. The results of organoleptic tests on aroma, taste, color, and texture showed that 25.71, 15.71, 65.71, and 55.71%, respectively, of panelists who like candied cherry tomatoes with antimicrobial edible coatings. Keywords: antimicrobial, candied cherry tomato, cinnamon oil, edible coatin

Production of Nanocurcumin from Curcuma Xanthorriza Roxb. by Homogenization

Curcuma xanthorriza Roxb. contain yellow pigments known as curcuminoids (curcumin, bidesmetoxicurcumin and monodesmetoxicurcumin), protein, phosphorus, potassium, iron and vitamin C, with curcumin as the highest component (50-60%). Curcuma xanthorriza Roxb. has been used widely for treatment of lack of appetite, stomach ulcers, eczema, and acne. Its mainly the effect of curcumin compound. Curcumin has a low bioavailability and poor-water solubility, to enhance it properties, the curcumin convert to nanocurcumin. Nanocurcumins stabilized by Tween 80 were prepared by homogenization. The research was able to produce nanocurcumin with the droplet size less than 100 nm from Curcumin solution, by using a variation of the stirring speed (8,944, 10,822 and 12,879 g), time (20-40 min) and curcumin concentratiom (20 and 30%). The droplet size that lower than 100 nm were using 30% curcumin concentration, stirring speed of 12,879 g  for 40 minutes. The nanocurcumin showed increased solubility and bioavailability compared to the extract emulsion. Keywords: Curcuma xanthorriza Roxb., homogenization, nanocurcumi

EVALUASI BAKTERI PATOGEN PADA BERBAGAI KONDISI KEMASAN PEMPEK

Pempek adalah  makanan khas Sumatera selatan yang berbahan baku daging ikan giling dan tepung tapioka. Pempek mengandung kadar air dan protein yang tinggi sehingga mudah mengalami kerusakan. Kerusakan pempak ditandai dengan adanya perubahan aroma, tekstur, rasa dan warna pempek. Kerusakan pempek dapat disebabkan oleh adanya pertumbuhan mikroorganisme. Mikroorganisme berbahaya atau patogen yang tidak diperbolehkan terdapat di dalam pempek adalah E.coli, Salmonella dan Staphylococcus aureus, sehingga perlu dilakukan identifikasi dan pengujian. Pempek disimpan pada dua kondisi kemasan yaitu vakum dan tidak vakum, dan disimpan pada suhu dingin dan suhu ruang. Pengujian bakteri patogen pada pempek dilakukan menggunakan SNI 01-2331.1-2006, SNI 01-2332.2-2006, dan SNI 2332.9-2011. Berdasarkan hasil uji, diperoleh bahwa bakteri yang menkontaminasi dan mudah tumbuh pada pempek adalah bakteri Staphylococcus aureus. Bakteri Staphylococcus aureus dapat tumbuh pada pempek dalam berbagai kondisi kemasan baik vakum dan tidak vakum DOI : https://doi.org/10.33005/jtp.v15i2.294

PERLAKUAN AWAL JERAMI SORGUM SECARA BIOLOGIS DAN CO-DIGESTION DENGAN SLUDGE PADA PRODUKSI BIOGAS

Partial oxidation pretreatment on sorghum straw using a consortium of microorganisms EM4 was done before used as raw material for production of biogas. Biogas production was performed by co-digestion method using sludge of waste water treatment plant. This research aimed to study the effect of sorghum straw and sludge ratio to the production of biogas by co-digestion method. Partial hydrolysis pretreatment using concentrations of EM4 0.0, 0.1, 0.5, and 1.0%. Pretreatment parameter measured was chemical oxygen demand dissolved (COD). The result of sorghum straw pretreatment was used as raw material for biogas production. Co-digestion method of sorghum straw and sludge was carried out by ratio variation of 80:20, 75:25, 70:30, and 65:35 (w/w). Parameters measured were cumulative biogas production (L/kg VS) and the composition of the biogas (CH4 and CO2). Results of partial oxidation pretreatment showed that the higher concentration of EM4 affected in higher levels of dissolved COD. Biogas production results by this pretreatment showed that the higher concentrations of EM4, the shorter adaptation phase of anaerobic microorganisms and higher production of biogas. The highest biogas production by co-digestion method was 371 L/kgVS, achieved by ratio of sorghum straw to sludge of 75:25 (w/w) in 65 days of fermentation. By using co-digestion method, biogas production increased 245-293%. From the results of this research note that biogas production on a pilot scale 25 L was lower than Erlenmeyer digester 0.5 L.Composition of biogas consisted of CH4 : CO2 76:26 and biogas was flammable.Keywords: sorghum straw, EM4, sludge, co-digestion, bioga

Method and approach Mapping for Agri-food Supply Chain Risk Management: A literature review

One of the agri-food characteristics is perishable product which made it has a higher chance damage risk from the farmer to the consumer. While issues around food security and associated risks are extremely important. Some methods or approaches have been used to identify and assess risks that occur in agri-food supply chain. The purpose of this paper was to identify the development of methods or approaches used to identify and assess the risks that occured in the agri-food supply chain. The articles search was undertaken through articles search on selected relevant journals of supply chain risk management for agri-food published from 2004 until 2014. A total of 77 randomly selected journal articles had been analyzed. These mapping were arranged in systematic stages, started from searches related supply chain risk management for agrifood. Furthermore, the articles identified and classified the methods or approaches for each stage of supply chain risk management, and were divided into three main stages: risk identification, risk assessment and risk mitigation. The last, the articles of risk identification are categorized into three groups : qualitative, semi-quantitative and qualitative.The mapping results showed that risk assessment supply chain for agri-food was much related to microbiology risk assessment. It related to the characteristics of agri-food products. Standard models used for risk assessment in supply chain for agri-food were based on integration of statistical analysis and simulation. The other techniques used included intelligent technique, optimization models and multi-criteria decision analysis. The literature on supply chain risk management for agri-food is so vast, complex and difficult to understand that a mapping of method and approach is needed and much value for the research community. Keywords :supply chain risk, risk identification, risk assessment, risk mitigation, agri-foo

PERLAKUAN AWAL JERAMI SORGUM SECARA BIOLOGIS DAN CO-DIGESTION DENGAN SLUDGE PADA PRODUKSI BIOGAS

Partial oxidation pretreatment on sorghum straw using a consortium of microorganisms EM4 was done before used as raw material for production of biogas. Biogas production was performed by co-digestion method using sludge of waste water treatment plant. This research aimed to study the effect of sorghum straw and sludge ratio to the production of biogas by co-digestion method. Partial hydrolysis pretreatment using concentrations of EM4 0.0, 0.1, 0.5, and 1.0%. Pretreatment parameter measured was chemical oxygen demand dissolved (COD). The result of sorghum straw pretreatment was used as raw material for biogas production. Co-digestion method of sorghum straw and sludge was carried out by ratio variation of 80:20, 75:25, 70:30, and 65:35 (w/w). Parameters measured were cumulative biogas production (L/kg VS) and the composition of the biogas (CH4 and CO2). Results of partial oxidation pretreatment showed that the higher concentration of EM4 affected in higher levels of dissolved COD. Biogas production results by this pretreatment showed that the higher concentrations of EM4, the shorter adaptation phase of anaerobic microorganisms and higher production of biogas. The highest biogas production by co-digestion method was 371 L/kgVS, achieved by ratio of sorghum straw to sludge of 75:25 (w/w) in 65 days of fermentation. By using co-digestion method, biogas production increased 245-293%. From the results of this research note that biogas production on a pilot scale 25 L was lower than Erlenmeyer digester 0.5 L.Composition of biogas consisted of CH4 : CO2 76:26 and biogas was flammable.Keywords: sorghum straw, EM4, sludge, co-digestion, bioga

Integration of Customer Requirement and Technical Characteristics of Packaged Palm Cooking Oil Policy in Indonesia by Fuzzy MCDM in QFD and ME-MCDM

Policy of conversion from bulky to packaged palm cooking oil is defined by three subsystems are production, distribution and monitoring. The purpose of production subsystem is to find aggregation of consumer requirement and technical characteristics by MCDM, QFD and ME-MCDM method. Bulk palm cooking oil considers converting to packaging because unhygienic factor, untraceable factor, metrology legal factor, and unhealthy factor. This research defines that variable of price with value 0,12, color of palm cooking oil with value 0,12 and packaging size with value 0,10 are dominants of consumer required. Subsidies of tax, packaging machine donor, and packaging factory mechanism are significant to reduce the price of packaged palm cooking oil. Red palm cooking oil was recommended to keep pro-vitamins A or beta-carotene and other natural micronutrient. MINYAKITA was brand launched by Ministry of Trade to help production factory and packaging factory who’s made packaging palm cooking oil. Varian’s sizes of packaged cooking oil are need by middle and low income customer. SNI 7709 year 2012 was defined that palm cooking oil must pontificated by vitamin A should change to contain Vitamin A, so beta-carotene and natural micronutrient can be maintained. Keywords: palm cooking oil, fuzzy multi criteria decision making (fuzzy-MCDM), quality function deployment (QFD), multi expert multi criteria decision making (ME-MCDM

PENGARUH EDIBLE COATING TERHADAP KAPASITAS AIR TERIKAT SEKUNDER DAN TERSIER MANISAN TOMAT CHERRY SELAMA PENYIMPANAN

The use of an antimicrobial edible coating is a technique that can be developed and applied to keep thequality and extend the shelf life of products, such as candied cherry tomato. This study purposed to getprocessing technology candied cherry tomatoes, to formulate edible coating with cinnamon oil as anantimicrobial, and to analyse the effect of edible coating to changes in the quality of candied cherry tomatoesduring the storage process. The stages of this research were the production process of candied cherry tomatoes,which consisted of determining treatment cherry tomatoesas a whole and sliced cross, a combination of sugarconcentration and immersion time in a sugar solution, and determination of drying time candied cherrytomatoes. The next steps were manufacturing and characterization of antimicrobial edible coating, and thenapplication of antimicrobial edible coating during 12 weeks of storage. Based on the results, the best treatmentprocessing of candied cherry tomatoes was a cherry tomato with an intact form and had 40-55-70% gradedsugar concentration during 12 hours immersion time, and at 33 hours drying time. Moreover, resultedfromedible coating formula was tapioca starch, CMC, glycerol, stearic acid and cinnamon oil with percentagesof 3.0%, 0.4%, 5.0%, 0.5%, and 0.6%, respectively. During storage, lowest secondary and tertiary bound watercapacity on candied cherry tomatoes with an antimicrobial edible coating that was Ms of 25.32%, awsof 0.58 andMt of 42.11%. Likewise, the lowest rate of microbial growth was from candied cherry tomatoes with anantimicrobial edible coating.Keywords: antimicrobial, bound water capacity, candied cherry tomato, cinnamon oil, edible coatin

The Ethanol Extract Nanoemulsion Production of Abelmoschus Manihot L by the Combination of Homogenization and Solvent Displacement Technique

The ethanol extract of Abelmoschus Manihot L. has a compound of flavonoid glycosides having the potential as a source of antioxidants, but the bioavailability of these antioxidants tends to be low on form of large molecular size. The aim of this study was to obtain the process conditions, which is able to produce nano emulsion and has the best antioxidant characteristics, as well as to obtain the indicators of the stability of the nano emulsion

KINERJA LABEL UNTUK MEMPREDIKSI UMUR SIMPAN PEMPEK PADA BERBAGAI KONDISI PENYIMPANAN

Pempek is food that contains 18.26% protein. It is a very good medium to bacteria growth mainlyStaphylococcus aureus. The deterioration of pempek during storage due to S. aureus could be detected by thecolour change of phenol red indicator. It was made in the label form and it was attached in the inside of plasticpackaging. The treatments was treated by the conditions of the packaging (non vacuumed, vacuumed), thetemperature of storage (5-10oC for cold temperature, 30-32oC for room temperature). The result showed theconditions of packaging did not affect the change of label colour, while temperature storage affected it. Thechange of label colour was from red to yellow. The colour change of label in two conditions package (nonvacuumed and vacuumed) were stored at room temperature for time storage of 8th hours, while at coldtemperature for time storage of 24th hours. The colour change of label to yellow was showed by increasing ofohue on the label. The increase was caused by increasing acidity of the label due to S. aureus growth. Thedecreasing of pH label from 7.43 to 7.33. Amount of S. aureus on the label and pempek increased from 0 to0.19×103 cfu/g and from 0.03 to 0.54×103 cfu/g.Keywords: phenol red indicator label, S.aureus, pempe