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
Indonesia is a mega-biodiversity country that grows about 4000 timber producer tree species in tropical rain forest. The comprehensive information of wood properties and quality is important in managing the natural resources sustainably. However, stem in basic properties studies of wood from the natural forest is limited because of some difficulties in harvesting until the transportation process. Hence, study the wood branches becomes a solution, as sometimes wood core samples are not adequate. The question was whether the branch properties could represent the main stem properties? Wood anatomy is an important wood property that can predict the other properties, for instance, the physical and mechanical properties, that determine the effective use of this material. This paper aims to present the comparison of wood anatomical properties of branches and main stem of seven commercial wood species. Quantitative and qualitative anatomical structures were investigated according to the International Association of Wood Anatomist (IAWA) Committee. Result shows that the quantitative wood anatomy of four samples (Mimba, Leda, Jabon, and Bintangur) was statistically different, while only one parameter in Tusam, Mindi, and Khaya was different. Accordingly, it can be concluded that studying the wood properties could be carried out using branch effectively.
ABSTRAKTeknologi penyimpanan saat ini berkembang cukup pesat. Hal ini dikarenakan penyimpanan yang optimal akan meningkatkan nilai dari bahan yang disimpan. Salah satu upaya yang dapat dilakukan untuk hal tersebut yaitu penyimpanan menggunakan metode atmosfer termodifikasi (Modified Atmosphere Storage/MAS). Jamur tiram putih (Pleurotus ostreatus) merupakan salah satu komoditas sayuran yang bersifat mudah rusak, hal ini membuat jenis jamur ini memiliki umur simpan yang terbilang singkat. Oleh karena itu, penanganan pasca panen yang tepat pun dibutuhkan agar kualitas jamur tiram dapat dipertahankan sehingga umur simpannya juga lebih lama. Tujuan penelitian ini adalah untuk mengkaji pengaruh penggunaan teknologi penyimpanan dengan MAS terhadap karakteristik jamur tiram putih. Berdasarkan penelitian yang telah dilakukan di Laboratorium Teknik Prosesing Hasil Pertanian, Jurusan Keteknikan Pertanian, Universitas Brawijaya, menunjukkan bahwa penyimpanan dengan atmosfer termodifikasi dapat mempengaruhi laju respirasi dan lama simpan komoditas jamur tiram putih. Hasil pengamatan pada tiap parameter (laju respirasi dan lama penyimpanan) dapat diketahui bahwa lama simpan jamur tiram putih pada kondisi normal adalah 1 hari. Sedangkan pada kondisi penyimpanan menggunakan metode atmosfer termodifikasi jamur tiram putih dapat bertahan selama 3 hari pada perlakuan A (21 % O 2 ) dan B (12,4 -12,5 % O 2 ), dan bertahan selam 4 hari pada perlakuan C (9,2 -9,3 % O 2 ), D (5,9 -6,1 % O 2 ), dan E (3,5 -3,7 % O 2 ). Sehingga dapat disimpulkan bahwa dengan menggunakan penyimpanan MAS pada konsentrasi O 2 yang rendah maka umur simpan jamur akan semakin lama. Kata kunci: Karakteristik; penyimpanan atmosfer termodifikasi (MAS); jamur tiram ABSTRACTThe food storing technology is growing fast. Since the optimal storage could increase the value of the material being stored. A proposed solution to overcome counter this issue is the use of modified atmosphere storage (MAS) technology. White oyster mushroom (Pleurotus ostreatus) is one of vegetables that is highly perishable that makes this mushroom has a short shelf life. Therefore, appropriate postharvest handling is needed to maintain the quality of oyster mushrooms by expanding its shelf life. The aims of this research were to assess the effect of the use of MAS technology and to characterize the white oyster mushroom. Based on the research conducted at the Laboratory of Agricultural Processing and Postharvest Engineering, Department of Agricultural Engineering, Brawijaya University showed that the modified atmosphere storage of white oyster mushroom affected the respiration rate and shelf life of the studied commodities. On the basis of the observations on each parameter (respiration rate and storage time), the normal storage time for white oyster mushrooms is 1 day. While iby applying MAS, the white oyster mushrooms could last for 3 days using treatment A (21 % O 2 ) and B (12,4 -12,5 % O 2 ), and could last for 4 days using treatment C (9,2
Rubberwood (Hevea brasiliensis Muell Arg.) is classified as a hardwood, yet it is vulnerable to dry-wood termites attack, namely Cryptotermes cynocephalus Light. Hence, a preservative is necessary for prevention. The purpose of this research was to examine the effect of jeringau rhizome extract on dry-wood termites C. cynocephalus attack. The experimental design was a completely randomized factorial design with two factors include 2 levels of solvent (water and ethanol) and 4 levels of extract ratio (1:4, 1:6, 1:8, and 1:10). Parameters observed were actual retention, termites mortality, sample weight loss, and attack degree. Rubberwood was sized in 5 cm x 3 cm x 3 cm. The method used was immersing the samples in a container that contains jeringau rhizome extract in various treatments for 72 hours. The immersed samples were then fed to healthy and active C. cynocephalus for 12 weeks. The results showed that the type of solvents and extract ratio had a significant effect on termites mortality and samples weight loss, while actual retention was influenced by the extract ratio. In conclusion, the most effective formula to prevent dry-wood termites attack was jeringau rhizome extract with a weight ratio of jeringau powder and ethanol 1:6.
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