Andaliman (Zanthoxylum acanthopodium DC.) is a plant with characteristic is easily rotten and moldy, so postnatal care is needed after harvest. The proper method is preservation technique. This study was meant to know the effect of the CaCl2 (Calsium chloride) applications on long-storage andaliman (Zanthoxylum acanthopodium DC).In previous study came the result that its best treatment was with infantile andaliman with Calsium chloride at a concentration of 0,45% for 40 minutes. On this research will be applied Calsium chloride 0,45% to see the old influence of andaliman storage. Andaliman will be stored at an old level of storage 4 days, 5 days, 6 days and 7 days. The parameters observed are water levels, weight shards, oil levels and organological tests of color, scent and texture. Research usess the complete design methods of factorial design that long storage consist of 4 levels L1=4 days : L2=5 days : L3=6 days : L4=7 days. This study has the target of the publication of a scientific article in the national journal with ISSN. It refers to postexilic technologies and engineering food processing technologies of diversified and illiegal agricultural products. The benefit of this study yielded an underlying theory that could be used as afurther research reference and useful to a society of farmers who would market andaliman.
Penelitian ini dilaksanakan di kebun Percobaan Universitas Quality Berastagi Kecamatan Dolat Rakyat Kabupaten Karo dimulai dari bulan Maret sampai dengan Juli 2015. Penelitian ini menggunakan menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan dua faktor perlakuan kombinasi. Faktor pertama adalah jenis pupuk organik (O) terdiri dari 3 taraf yaitu: Pupuk kandang sapi (O1), pupuk kandang ayam (O2) dan arang sekam (O3). Faktor kedua adalah penggunaan dosis pupuk organik (D) terdiri dari 4 taraf yaitu: kontrol (D0), 2 kg/plot (D1), 4 kg/plot (D2) dan 6 kg/plot (D3).Berdasarkan hasil penelitian yang dilakukan dapat diketahui bahwa perlakuan jenis pupuk organik berpengaruh nyata terhadap tinggi tanaman, jumlah helai per rumpun bobot basah umbi per sampel dan per plot. Perlakuan dosis organik berpengaruh nyata terhadap tinggi tanaman, bobot basah umbi per sampel dan per plot. Interaksi antara jenis dan dosis pupuk organik tidak berpengaruh nyata.
This study aims to determine the effect of adding glycerol and sago starch as edible coating on the quality of honey citrus fruits during storage and to determine the quality and freshness quality of siamese citrus honey after the addition of glycerol and sago starch as edible coatings on the quality of honey siam during storage . This study used a non-factorial Completely Randomized Design (RAL) arranged in factorial with 2 factors. Factor I: Comparison of glycerol, sago starch and distilled water. G0 = 0 ml glycerol concentration (control) + sago starch 10 gram + 500 ml distilled water, G1 = glycerol concentration 2ml + sago starch 10 gram + 500 ml distilled water, G2 = 4 ml glycerol concentration + sago starch 10 gram + aquades 500 ml, G3 = 6 ml glycerol + sago starch concentration 10 gram + 500 ml distilled water, G4 = 8 ml glycerol concentration + 10 sago starch + 500 ml distilled water. Factor II: Duration of storage (days). H0 = 0 days, H1 = 3 days, H2 = 6 days, H3 = 9 days, H4 = 12 days, H5 = 15 days. The results showed that the concentration of glycerol and starch of sago as edible coating on the quality of citrus honey during storage was significantly different from the weight loss with the concentration of glycerol = 8 ml at storage (15 days) which was 0.27%; and followed by Vitamin C significantly different from storage (12 days) with glycerol concentration = 0.06%, then total different acids were not significant at storage (15 days) with 0.02% glycerol concentration and different colors not significant with 1 ml glycerol concentration on storage (6 days) which is = 4.00%.
The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour. This research used a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p<0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.
The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour in processing of cake. This research used Experimental Design Methods, a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p<0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.
Community service is carried out as part of the implementation of the Tri Dharma of Higher Education which aims to assist the community in increasing knowledge and skills in the field of making brown sugar that utilizes the sap of palm oil stems. Oil palm stem sap can be processed into brown sugar which is an alternative for processing palm oil waste in Sei Musam Village, Sei Batang Serangan District, Langkat Regency. The method of implementing this community service activity is in the form of assistance to brown sugar producers in the form of technology transfer, management, and equipment support. Assistance activities carried out for 2 (two) days. The result of the mentoring activities is an increase in palm sap processing skills, and an increased understanding of business management, especially in financial governance with simple bookkeeping. Assistance to brown sugar artisans needs to be done considering the quality of brown sugar produced so far is still low and the shape of the brown sugar produced is not uniform. The assistance team provided equipment in the form of a brown sugar molding tool to produce a uniform brown sugar mold so that when it is packaged it looks neat for marketing. From the community service activities that have been carried out, it shows that the craftsmen are able and successful in making brown sugar uniform shapes and are able to calculate the cost of producing brown sugar from palm oil stem sap.
ABSTRAKBiosurfaktan banyak dimanfaatkan dalam bidang bioteknologi dan dapat diaplikasikan dalam berbagai industri seperti farmasi, obat-obatan, biomedis, kosmetik, oleokimia, produksi asam lemak dan turunannya, deterjen, penyamakan kulit, petrokimia dan minyak bumi. Penggunaan surfaktan dalam berbagai industri dapat menyebabkan masalah dalam penggunaannya karena dapat menyebabkan pencemaran lingkungan karena sifatnya yang sulit terurai (non biodegradable). Berdasarkan hal tersebut perlu mencari sumber surfaktan yang aman bagi lingkungan seperti biosurfaktan yang berasal dari mikroorganisme, salah satunya bakteri keratinolitik. Tujuan penelitian ini adalah untuk mencari sumber penghasil biosurfaktan dari isolat bakteri keratinolitik menggunakan teknik metode oil displacement dan emulsifikasi. Teknik pengujian aktivitas biosurfaktan dengan metode oil displacement dilakukan untuk mengukur zona perpindahan minyak untuk mendapatkan nilai oil displacement area (ODA), dan metode emulsifikasi dilakukan untuk menentukan nilai indeks emulsifikasi (IE24). Dari hasil pengujian biosurfaktan pada masing-masing isolat bakteri keratinolitik diperoleh nilai ODA sebesar 38.0 dan 15.0 mm dan EI24 sebesar 20 dan 15% untuk masing-masing isolat bakteri. Aktivitas biosurfaktan yang diperolah pada pengujian oil displacement seiring dengan hasil yang diperoleh pada pengujian emulsifikasi. Dari hasil penelitian ini dapat disimpulkan bahwa bakteri keratinolitik mampu menghasilkan biosurfaktan meskipun nilainya kecil.Kata Kunci: bakteri keratinolitik, biosurfaktan, indeks emulsifikasi, oil displacement.
Tujuan dari penelitian ini adalah untuk membandingkan pengaruh teknologi proses fermentasi biji kakao (Theobroma cacao L) dengan pre-conditioning terhadap derajat fermentasi dan derajat keasaman selama proses fermentasi. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap faktor tunggal yaitu: teknologi (T): (T1 = teknologi fermentasi tanpa pre-conditioning; T2 = teknologi fermentasi dengan teknologi pre-conditioning I dan T3 = fermentasi dengan pre-conditioning II) dengan fermentasi waktu: 3, 4 dan 5 hari. Parameter yang dianalisis adalah derajat fermentasi dengan nilai indeks fermentasi dan derajat keasaman dengan pH. Hasil penelitian menunjukkan bahwa waktu fermentasi berpengaruh sangat signifikan terhadap derajat keasaman namun tidak berpengaruh nyata terhadap derajat fermentasi.
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