Agroforestry has been practiced for decades and is undoubtedly an important source of income for Indonesian households living near forests. However, there are still many cases of poverty among farmers due to a lack of ability to adopt advanced technology. This literature review aims to identify the characteristics and factors causing the occurrence of agricultural subsistence and analyze its implications for the level of farmer welfare and the regional forestry industry. The literature analysis conducted reveals that small land tenure, low literacy rates, and lack of forest maintenance are the main causes of the subsistence of small agroforestry farmers. Another reason is that subsistence-oriented agroforestry practices are considered a strong form of smallholder resilience. All of these limitations have implications for low land productivity and high-sawn timber waste from community forests. To reduce the subsistence level of farmers, government intervention is needed, especially in providing managerial assistance packages, capital assistance, and the marketing of forest products. Various agroforestry technologies are available but have not been implemented consistently by farmers. Therefore, it is necessary to develop an integrated collaboration between researchers, farmers, and regionally owned enterprises (BUMD) to increase access to technology and markets. Although it is still difficult to realize, forest services, such as upstream–downstream compensation and carbon capture, have the potential to increase farmer income.
ABSTRAKGula merah sebagai sukrosa diperoleh dari nira tebu yang diuapkan. Penguapan merupakan proses pengolahan bahan pangan yang umumnya digunakan pada pembuatan gula merah tebu, dimana proses ini menguapkan sebagian besar nira untuk menghasilkan produk yang kental (konsentrat). Penelitian ini bertujuan untuk mengkaji pengaruh penambahan natrium metabisulfit terhadap sifat fisik dan kimia gula merah tebu yang dihasilkan dari penggunaan vacuum evaporator, dan mengkaji pengaruh suhu pemasakan pada vacuum evaporator terhadap sifat fisik dan kimia gula merah tebu. Pemasakan gula dilakukan pada tekanan -700 mmHg di bawah tekanan atmosfir, dengan variasi suhu pemasakan 60, 70 dan 80 o C dan dengan penambahan natrium metabisulfit 0,1; 0,3 dan 0,5 g/l nira. Semakin besar penambahan natrium metabisulfit dalam pengolahan gula merah tebu, semakin tinggi kadar abu yang dihasilkan sedangkan intensitas warna hijau dan biru gula merah tebu semakin kecil. Semakin tinggi suhu pemasakan, semakin rendah kadar air, kadar abu, intensitas warna hijau dan biru gula merah tebu. Semakin tinggi suhu pemasakan, semakin tinggi tingkat kekerasan atau tekstur, tingkat kesukaan warna, rasa dan tekstur gula merah tebu. Berdasarkan analisis statistik, perlakuan suhu pemasakan berpengaruh terhadap kadar air, kadar abu dan gula reduksi gula merah tebu. Sedangkan perlakuan penambahan natrium metabisulfit berpengaruh terhadap kadar abu, gula reduksi dan total padatan tak terlarut pada gula merah tebu. Berdasarkan parameter sifat kimia, fisik, uji organoleptik dan persyaratan SNI gula merah tebu, penambahan natrium metabisulfit 0,3 g/l dan suhu pemasakan 80 o C dalam pengolahan nira tebu menjadi gula merah menunjukkan kualitas yang paling baik. Nilai masing-masing parameternya dari perlakuan terbaik sebagai berikut: parameter kimia dan fisik dengankadar air 8,97%, gula reduksi 7,96 %, kadar abu 2,65%, total padatan tak larut 0,60 %, nilai kekerasan 15,68 kg/cm 2 , parameter organoleptik denganwarna 5,50, rasa 5,04 dan tekstur 5,36.Kata kunci: Nira tebu, natrium metabisulfit, suhu, evaporator vakum, gula merah ABSTRACTBrown sugar as sucrose is derived from evaporated sugar cane molasses. Evaporation is the foodstuffs' process which is commonly used during the manufacture of sugar cane. This process evaporates the sugar cane molasses to produce concentrate. This research was aimed to assess the influence of sodium metabisulphite against physical and chemical properties of sugar cane using vacuum evaporator. In other hand, this reserach examined the influence of temperature on vacuum evaporator for chemical and physical properties of sugar cane. Sugar cooking was done at -700 mmHg below atmospheric pressure, with variations in heating temperature of 60, 70 and 80 o C, and with the addition of sodium metabisulphite 0.1; 0.3 and 0.5 g/l sugar cane molasses. The larger addition of sodium metabisulphite in the processing of sugar cane, the higher ash content generated while the green and blue colors of red sugar cane were getting smaller. The higher cooki...
ABSTRAKPenelitian mengenai pengaruh suhu pemasakan dan kecepatan pengadukan terhadap kualitas gula merah tebu yang diolah dengan evaporator vakum tipe vertikal telah dilaksanakan. Gula merah tebu dihasilkan dari nira hijau yang telah dimurnikan dari pengotor dengan penambahan Ca(OH) 2 . Nira murni dimasak dengan variasi suhu pemasakan 60, 70, dan 80 o C, serta kecepatan pengadukan 200 dan 250 rpm. Gula merah tebu yang dihasilkan kemudian dianalisis warna, kadar air, kadar abu, sukrosa, uji organoleptik (uji mutu hedonik terhadap warna, rasa, tekstur / kekerasan). Hasil penelitian menunjukkan bahwa semakin tinggi suhu pemasakan semakin baik kualitas warna, rasa, dan tekstur (kekerasan) gula merah yang dihasilkan. Sementara pengaruh kecepatan pengadukan terhadap gula merah tebu, yaitu semakin tinggi kecepatan pengadukan, kadar air gula merah yang dihasilkan semakin rendah, sehingga tekstur (kekerasan) gula merah tebu yang dihasillkan semakin baik. Selain dipengaruhi oleh suhu pemasakan dan kecepatan pengadukan, kualitas gula merah dipengaruhi oleh kualitas nira dan proses penjernihan. Kualitas nira yang baik akan menghasilkan rendemen yang tinggi, kadar air yang rendah, kadar sukrosa yang tinggi, serta warna, rasa, dan tekstur yang baik. Hasil terbaik diperoleh pada gula merah tebu yang dihasilkan dengan suhu pemasakan 70 o C dan kecepatan pengadukan 250 rpm, yaitu diperoleh rendemen 8.23%, kadar sukrosa 75.37%, tekstur (kekerasan) 4.52 kg/cm 2 , dan warna gula merah yang cerah dan mempunyai intensitas yang tinggi.Kata kunci: nira tebu, evaporator vakum, gula merah, pengadukan, suhu pemasakan ABSTRACT Research of the effect of cooking temperature and stirring speed on the quality of brown
The adoption of agroforestry system aims to combine food production enhancement to compensate population growth with the improvement of agricultural marketable products to increase household income. The diversification of food crop products requires more effective land use. In Gunungkidul, high-density teak (Tectona grandis) plantation has dominated many private forests. The area under the tree crown has received low light intensity, where only shade-resistant plants can survive. Tuber crops, i.e., arrowroot (Maranta arundinacea), canna (Canna edulis) and yam (Dioscorea esculenta) are shade-tolerant crops, which were planted in tree understory for supplementary food production and income generation. The cultivation under teak stand has been overlooked due to uncertainty in tuber productivity. To address this knowledge gap, the effect of teak shade (5- and 7-year teak) on the growth and yield of the three tuber crops was examined. The results indicated that both teak trial areas (with RLI 45.13% and 38.76%) were suitable for canna production (LER > 1), while management options were recommended for enhancing arrowroot and yam production. The LER of intercropped three-tuber crops under 5 years’ teak were >1, while of those under 7 years’ teak, only canna reached >1. Canna is the preferred option to be mixed in teak agroforestry systems with low light intensity due to its consistent yields, whether planted in open area or under teak shade. Silvicultural management, pruning and thinning are recommended to increase the growing space and resource sharing for intercropped plants. Land optimization in private forest understory using shade-resistant tubers will offer medium-term benefits, provided that proper silvicultural procedures are applied.
Cabya (Piper retrofractum Vahl) is a widely utilized herbal plant for Indonesian traditional medicine. Up to date, the commonly applied storage method for this plant is in dried form, and makes it less effective for distribution process and less attractive for consumers preference, i.e. consumers usually prefers to consume herbal product in powdered form. In the attempt to provide an optimized storage condition of dried cabya powder, the study was conducted to analyze the sorption isotherm behavior of dried cabya powder and to obtain the fittest sorption isotherm model by comparing obtained data to five commonly used sorption isotherm models, i.e. BET, Oswin, Smith, Caurie, and GAB model. The sorption isotherm data was obtained using static gravimetric method in 24 h of interval weighing observation. Six saturated salt solution, i.e. KOH, MgCl2, KI, NaCl, KCl, and KNO3 were employed for water activity (aw ) in the range of 0.063 - 0.936. The observation was conducted at three different temperatures, i.e. 25±2°C, 35±2°C, and 45±2°C with triplicates. The results indicated that GAB model satisfactorily describe the sorption isotherms behavior of dried cabya powder. The mathematical form of isosteric heat equation of dried cabya powder in adsorption and desorption were also presented.
Dayak onion (Eleutherine palmifolia) is a typical plant of Central Borneo, Indonesia, which contains flavonoids, saponins, polyphenols, alkaloids, glycosides, steroids, phenolic, tannins, triterpenoids, and quinones. It has bioactivity as an antioxidant. Extraction using the ultrasonic assisted extraction (UAE) method can increase phenol compounds and antioxidants in a shorter time. The purpose of this study was to determine the effect of variations in the amplitude and timing of sonication of purified water-based UAE to increase the value of antioxidant activity and the total value of phenol from Dayak onion powder extract. The amplitude variations used in this study were 20%, 35%, and 50%, and the variations of the sonication time used were 5, 10, and 15 minutes. Antioxidant activity was tested using the DPPH (1,1-dyphenyl-2-picrylhydrazyl) method. Total phenol content was tested by the Folin-Ciocalteu method. In the results of this study, the best value for antioxidant activity on Dayak onion powder extract was at a variation of 50% amplitude and 5-minute sonication time, which was 2.433 ± 0.283 mg/ml. While the best value on the test of total phenol of Dayak onion powder extract was at a variation of 35% amplitude and 5-minute sonication time, which was equal to 6.558 ± 1.68 mg GAE/g. Based on the results of ANOVA statistical analysis, it was found that there was a significant effect on increasing antioxidant activity with a significant value of 0.048 on variations in the combination of amplitude and sonication time.
Rancidity is a damage or change in odor and flavor in the fat or fatty food. As one of the fatty food products, peanut is susceptible to rancidity during storage.The duration of heating oil resulting in changes of peroxide value of oil as a medium frying pan provides quality changes in fried ingredients. Besides that, availability of oxygen in the package would also affect on the rate of the rancidity process. The purpose of this study was to develop a mathematical model of rancidity changes of fried peanuts during storage expressed by increasing the numerical value of its peroxide. The variation of heating oil used were 0, 1, 2 and 3 hours. While the variation of ratio of peanut volume with the packaging material used were 1:6, 5:13 and 10:17. The results showed that the longer the heating oil, the greater the number peroxide as well as the number of results of frying beans. The smaller the volume ratio of peanuts to the packaging used, the greater the rate constant changes in peroxide value fried peanuts or the faster the rancidity of the peanut. The equation of constant rate of change of peroxide value fried peanuts (rancidity) during storage could be expressed by P(t) P0.e (0.17)RS-0.10 Xt.ABSTRAKKetengikan (rancidity) merupakan kerusakan atau perubahan bau dan flavor dalam lemak atau bahan pangan berlemak. Sebagai salah satu produk pangan berlemak kacang rentan terhadap ketengikan selama penyimpanan. Lama pemanasan minyak dapat mengakibatkan perubahan nilai angka peroksidanya, sehingga akan mempengaruhi kualitas pada bahan yang digoreng. Disamping itu ketersediaan oksigen dalam kemasan ditengarai juga akan mempengaruhi terjadinya proses ketengikan. Tujuan penelitian ini untuk mengembangkan model matematis perubahan ketengikan kacang goreng selama penyimpanan yang dinyatakan dengan peningkatan nilai angka peroksidanya. Variasi lama pemanasan minyak yang digunakan adalah 0, 1, 2 dan 3 jam. Sedangkan variasi rasio volume kacang dengan kemasan yang digunakan adalah 1:6, 5:13 dan 10:17. Hasil penelitian menunjukkan bahwa semakin lama pemanasan minyak, maka semakin besar angka peroksidanya demikian juga angka peroksida dari kacang hasil penggorengannya. Semakin kecil rasio volume kacang dengan kemasan yang digunakan, maka semakin besar konstanta laju perubahan angka peroksida kacang goreng atau kacang semakin cepat tengik. Persamaan konstanta laju perubahan angka peroksida kacang goreng (ketengikan) selama penyimpanan dapat dinyatakan dengan P(t) P0.e (0.17)RS-0.10 Xt.
Algoritma ant-lion optimizer untuk meminimasi emisi karbon pada penjadwalan flow shop dependent sequence setup The ant-lion optimizer algorithm for minimizing carbon emissions in the flow scheduling shop dependent sequence setup
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