Jurnal Penelitian Pascapanen Pertanian

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ISSN / EISSN : 0216-1192 / 2541-4054
Total articles ≅ 150
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Angie Lucita, Tensiska Tensiska
Jurnal Penelitian Pascapanen Pertanian, Volume 18, pp 105-112; https://doi.org/10.21082/jpasca.v18n2.2021.105-112

Abstract:
Tea, breadfruit, and piper betle leaves contain bioactive components that have a function as an antibacterial. The purpose of this study was to determine the type of leaf extract that has the highest inhibition power against Proponibacterium acnes and determine the concentration of the selected extract for mask applications that have good physical characteristics and acceptable to panelists. Extraction of tea, breadfruit, and piper betel leaves were carried out with 96% ethanol solvent using maceration method for 24 hours and concentrated with a rotary evaporator. Thick extracts contribute to antibacterial activity by disk diffusion method and total phenolic content. The selected extract was formulated into a clay mask with concentration of 0.5%, 1%, and 1.5%. The result showed that breadfruit leaf extract had the highest inhibition power against Propionibacterium acnes which was 10.844 ± 0.327 mm (strong inhibition category) so that extract can be applied to clay mask. Breadfruit leaf extract concentration of 1.5% was the chosen formulation because it meets the standards, approved by the panelists and the most effective antibacterial for acne problems.
, Dina Yulia Anggraeni, Yasmin Aulia Rachma, Lita Lusiana Surja, Siti Susanti
Jurnal Penelitian Pascapanen Pertanian, Volume 18, pp 57-62; https://doi.org/10.21082/jpasca.v18n2.2021.57-62

Abstract:
Rice milk is a plant-based milk-like product that can be an alternative for people who have an allergy to bovine milk and lactose intolerance. Malting and enzymatic hydrolysis can bring out the natural sweetness of the rice milk product and thus minimize the use of sweeteners. The current research aimed to determine the total value of dissolved solids, viscosity, dextrose equivalent, and antioxidant activity in malted red rice milk with the addition of glucoamylase at different concentrations. The red rice was malted for 48 hours before drying and milling. The resulted malt powder was then diluted and added with glucoamylase enzyme at the concentration of 0%, 1%, 2%, and 3%. Enzymatic hydrolysis occurred at 60°C for 3 hours. Completely Randomized Design was used for the parameters of total soluble solids, viscosity, and dextrose equivalent while the antioxidant activity parameter was analyzed descriptively. The result showed that the addition of glucoamylase significantly (p<0.05) increased the total soluble solids, viscosity, and dextrose equivalent. The highest values were 9.960 °Brix, 1620 cP, and 1.872 for total dissolved solids, viscosity, and dextrose equivalent, respectively. Increasing antioxidant activity was also observed from 6.094% at 0% glucoamylase to 10.762% at 3% glucoamylase addition.
Kendri Wahyuningsih, Sri Yuliani, Wahyu Diyono, Hoerudin Hoerudin, Tatang Hidayat
Jurnal Penelitian Pascapanen Pertanian, Volume 18, pp 63-74; https://doi.org/10.21082/jpasca.v18n2.2021.63-74

Abstract:
Biosilica from rice husks has a potential that can be used as a reinforcing filler in the production of rubber finished goods displace mine silica. But it’s difficult to disperse homogenetically into a rubber finished goods, so it needs to modify the surface using a coupling agent sign. The capacity for the production of modified-biosilica would need to be at a great level to meet the needs of the rubber industry. The purpose of the research is to identify the characteristics of the modified-biosilica by silane TESPT (bis-(3-triethoxysilylpropyl) tetrasulfane) that resulted from increasing the weight of biosilica in the production process and the application as reinforcing filler on the rubber. Increasing of weight in the production process was done gradually on a scale of 0.5; 1; 2; and 5 kg of biosilica per process using a mixer-propeller. The technique on surface modifications was using a one-step modification (OSM) and two-step modification (TSM). Surface modification treatment using TESPT has increased the uniformity of the particle size distribution of the biosilica. Unmodified-biosilica has an average particle size of 717.1 nm (PDI 0.600), while modified-biosilica has an average particle size of 574.6 nm (PDI 0.585). Applications for reinforcing filler in the soles rubber industry are performed in PT Triangkasa Lestari Utama. Research indicates that increasing the weight of biosilica on the surface modifications did not significantly affect the density, lightness, crystallinity, and purity. The applications as reinforcing fillers have increased the quality of rubber finished goods compared with unmodified-biosilica. The best rubber finished goods quality approaching shoes-sol standards is a product that used modified-biosilica by OSM technique. This rubber finished goods has a tensile strength of 5.80 MPa, elongation at break of 425%, tear strength of 23.25% and abrasion resistance of 251.5 mm3 .
Maulida Hayuningtyas, Christina Winarti, Sari Intan Kailaku, Hoerudin Hoerudin
Jurnal Penelitian Pascapanen Pertanian, Volume 18, pp 93-104; https://doi.org/10.21082/jpasca.v18n2.2021.93-104

Abstract:
Hen egg is the most consumed animal food due to its high nutritional content, affordable and easy to obtain. However, eggs have the disadvantage for their short shelf life of about 7 days at room temperature. An effort to extend the shelf life of eggs including storing at low temperatures and/or coating. The research objective was to determine changes in the physical quality and morphology of chicken eggs coated with two material coating stored at room (25–29 °C) and AC/low (18–22 °C) temperature. The treatments tested were two kinds of coatings, namely gelatin and lime solution, and two storage temperature conditions, namely room and low temperature for 30 days. The study was conducted with three replications, each replication was observed on 5 eggs. The parameters observed were weight loss, Egg white index, Egg yolk index, air cavity, Haugh Unit and surface morphology. The results showed that at the end of storage for 30 days the eggs quality still met the SNI standards I to III. AC storage temperature was better than room temperature. The egg treated with coating produced better quality than without coating. The longer the storage, the lower the weight loss, HU, IPT and IKT. The best treatment was gelatin coating stored at AC temperature.
Miskiyah Miskiyah, Juniawati Juniawati, Nur Afni Oktafia, Siti Chairiyah Batubara
Jurnal Penelitian Pascapanen Pertanian, Volume 18, pp 87-92; https://doi.org/10.21082/jpasca.v18n2.2021.87-92

Abstract:
Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.
Tejasari Tejasari, Faiqotul Aulia, Nurdiana Agustina
Jurnal Penelitian Pascapanen Pertanian, Volume 18, pp 75-86; https://doi.org/10.21082/jpasca.v18n2.2021.75-86

Abstract:
Kidney bean (Phaseolus.vulgaris L. Chitra) and lima bean (Phaseolus lunatus L. Sweet) hydrolysates were obtained by alcalase and flavourzyme hydrolysis of the bean seed protein. Peptide in the bean hydrolysates, with hydrophobic amino acids had been studied for their inhibitory ACE-1 activity preventing transformation into ACE-2 that prevention hypertension. This study aimed to measure inhibitory ACE-1 activity of protein hydrolyzates from the bean Phaseolus genus spp. grown in Jember, and its solubility. The bean protein (19.8-20,2%) was extracted using isoelectric precipitation at pH 4-4,6. The extract were hydrolyzed at pH 8-9 for alcalase and pH 7 for flavourzyme, followed with inactivation at 80-85 o C. ACE-1 inhibitory activity was measured based on the amount of hippuric acid (HA) formed by the hydrolysis of Hippuryl-His-Leu (HHL) in spectrophotometry detection method (228 nm). The ultra chromatography evaluation showed that the protein hydrolysates of kidney bean contained higher hydrophobic amino acids (455.5 mg/g protein) compare to those of lima bean (350 mg/g protein). Protein hydrolysates of both beans from alcalase hydrolysis have higher ACE-1 inhibitory rather than those from flavourzyme. Protein hydrolysate from Phaseolus spp bean protein hydrolysis by alcalase, contain small molecular weight peptides (3.9-22.6 kDa) high ACE-1 inhibition ability (83 -88%), and therefore suggested as antihypertensive nutraceuticals. Highest solubility of protein hydrolysate resulted from alcalase hydrolysis of both beans were observed at pH 8-9, while those resulted from flavorzyme hydrolysis were at pH 7.
Zukryandry Zukryandry, Beni Hidayat, Shintawati Shintawati
Jurnal Penelitian Pascapanen Pertanian, Volume 18, pp 21-30; https://doi.org/10.21082/jpasca.v18n1.2021.21-30

Abstract:
Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast Saccharomycescerevisiae which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm2) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.
Ita Yustina, Ana Nurhasanah, Ss. Antarlina
Jurnal Penelitian Pascapanen Pertanian, Volume 18, pp 37-44; https://doi.org/10.21082/jpasca.v18n1.2021.37-44

Abstract:
By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.
Fenny Aprilliani, Dheni Atmiasih, Andika Ristiono
Jurnal Penelitian Pascapanen Pertanian, Volume 18, pp 1-8; https://doi.org/10.21082/jpasca.v18n1.2021.1-8

Abstract:
The purpose of this research was to determine the relationship between the maturity level of avocado and color changes using simple device such as smartphone camera. Avocado with 3 different maturity level A1:<80%, A2:80-85%, and A3:>85% were collected from local farmer in Bandungan, Central Java. The quality evaluation was carried out on 99 avocado (weight of 366±16 g) which included the evaluation of mass loss (%), firmness (kg/mm2), total soluble solids (°brix), and color changes (picture of fruit were taken using smartphone camera and analyzed using Photoshop CC 2019 from Adobe and converted into HSI values). The data were analyzed using two-factorial completely randomized design (CRD) with factor design are the level of maturity and storage time of the avocado. The results indicated that the maturity level were significantly different (p≤0.05) for mass loss, firmness and total soluble solids (TSS) of avocado during storage. The relationship between maturity level and color changes shows the MAPE (mean absolute percent error) value for hue, saturation, intensity ranges between 3,31-6,11%; 11,12-15,79%, and 6,10-6,49% with the light intensity of 527,77 lux. The results indicate that the image processing on smartphone camera is able to describe the level of maturity based on the color changes of avocado during storage with the same treatment conditions.
Adnan Nur Avif, Ardhi Billih Yaqhsa
Jurnal Penelitian Pascapanen Pertanian, Volume 18, pp 31-36; https://doi.org/10.21082/jpasca.v18n1.2021.31-36

Abstract:
Ketepeng cina Senna alata L. is one of the plant species growing in the tropical climate whose leaves have various bioactive components. It has been used as a traditional medicine to treat skin diseases. Ketepeng cina has been cultivated in several regions in Indonesia and the results are exported abroad to be used as medicinal raw materials. So far, the plant extraction process is still using the maceration method. This method is simple but has weaknesses in time consumption making it less efficient. The extraction method by ultrasonic waves promises more efficient extraction process than the maceration method. The purpose of this study was to determine the differences in extraction techniques and solvent concentration on the concentration of phytochemical constituents in ketepang cina leaves. The research design used a completely randomized design with two factorial patterns. The first factor was the technique of extracting Ketepeng cina leaves (maceration, ultrasonication), and the second factor was the concentration of solvent/ethanol (40%, 70%, 96%) The observation parameters included analysis of the content of total phenolic compounds, flavonoids, and tannins. The results showed that the use of the ultrasonication technique provided efficiency in extraction time compared to the maceration technique. The use of 70% ethanol resulted in higher concentrations of total phenolic and flavonoid compounds (28,17 mgGA/g) and (17,61 mgQE/g), but the highest concentration of tannins produced by 96% ethanol solvent was 6,78 mgAT/g.
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