Paprika merupakan salah satu jenis sayuran yang memiliki prospek pasar yang terbuka dan cukup luas baik pasar lokal maupun ekspor. Namun demikian, karena paprika merupakan jenis sayuran yang tidak awet (perishable commodity), maka teknologi penanganan pascapanen yang baik diperlukan. Salah satu teknologi penanganan pascapanen yang dapat diterapkan pada paprika yaitu edible coating berbasis pati sagu. Penelitian bertujuan mengevaluasi tingkat penerimaan konsumen dan mutu mikrobiologi paprika merah yang diberi perlakuan edible coating berbasis pati sagu dan vitamin C. Perlakuan yang diberikan untuk pengujian karakteristik organoleptik yaitu (a) konsentrasi asam askorbat 0, 0,5, dan 1,0%, dan (b) lama pencelupan, yaitu 3 dan 5 menit. Sebagai kontrol dilakukan juga pengamatan terhadap paprika yang tidak diberi coating. Hasil penelitian ini menunjukkan bahwa perlakuan coating tidak berpengaruh nyata pada penerimaan panelis (P>0,05) terhadap atribut warna, aroma, tekstur, rasa, dan penerimaan keseluruhan paprika. Panelis dapat menerima perlakuan coating pada paprika, baik dengan maupun tanpa penambahan vitamin C. Lebih lanjut diketahui bahwa perlakuan coating dan penambahan vitamin C berpengaruh terhadap jumlah mikroba, ditandai dengan umur simpan paprika yang dapat lebih lama dari 3-7 hari.<br /><br /><br />Sweet pepper is one of vegetable crops that has good prospects either for local or export market. Nevertheless, sweet pepper is a perishable commodity, so postharvest handling technology is needed. Edible coating based on sago starch is one of postharvest handling technology that is hopefully applicable for sweet pepper. This research was aimed to evaluate consumer’s acceptance and microbiological quality of red sweet pepper treated with edible coating based on sago starch and vitamin C. Treatments for organoleptic evaluation were (a) ascorbic acid concentration i.e. 0, 0.5, and 1.0%, and (b) dipping periods, i.e. 3 and 5 minutes. Sweet pepper without the edible coating was used as the control. The results showed that the coating treatment did not significantly influent panelist acceptance in term of color attribute, aroma, texture, taste, and entire sweet pepper. Panelists commonly accepted sweet pepper coating either with or without vitamin C. Furthermore, it was indicated that coating and vitamin C treatment had an effect to microbial content, signed by prolong storage life of sweet pepper till 3-7 days. <br /><br />
INTISARIPengemasan dadih hingga kini belum banyak tersentuh inovasi teknologi. Secara tradisional dadih biasanya dikemas menggunakan bambu. Tujuan penelitian untuk memperoleh jenis kemasan terbaik untuk dadih yang tahan selama penyimpanan. Rancangan percobaan yang digunakan untuk penelitian ini adalah Rancangan Acak Lengkap pola Faktorial (7 x 7). Faktor 1: jenis kemasan yaitu bambu; cup plastik pp; kemasan flexypack; gerabah; kemasan flexypack (dengan pemindahan dari bambu); gerabah (dengan pemindahan dari bambu); cup plastik pp (dengan pemindahan dari bambu). Faktor ke 2: waktu penyimpanan (0, 4, 8, 12, 16, 20, dan 24 hari). Hasil menunjukkan bahwa kemasan terbaik untuk dadih susu sapi adalah kemasan flexypack dan cup plastik pp. Dadih susu sapi yang dikemas pada kemasan flexypack dan cup plastik pp mempunyai daya tahan hingga 24 hari pada suhu dingin (refrigerator). Namun dari segi ekonomis, kemasan cup plastik pp lebih efisien. Karakteristik dadih sapi yang dibuat menggunakan kemasan cup plastik pp antara lain total asam 1,60%; pH 3,88; viskositas 351,43 cPs; total padatan 14,75%; kadar air 85,25%; kadar abu 0,90%; kadar protein 2,43%; kadar lemak 3,68%; total bakteri asam laktat (BAL) 8 x 10 11 CFU/g. Jumlah BAL pada dadih yang dibuat menggunakan berbagai jenis kemasan >108 CFUs/ml, sehingga dadih susu sapi yang diperoleh tergolong sebagai minuman probiotik. Uji organoleptik menunjukkan kemasan cup plastik pp memiliki keunggulan dalam atribut kemasan dan kemudahan mengkonsumsi. Sementara, dadih pada perlakuan bambu ke kemasan flexypack memiliki keunggulan pada warna dan aroma. Kemasan gerabah, memiliki keunggulan dalam rasa dan tekstur. Secara umum, dadih yang diminati panelis adalah dadih susu sapi yang dikemas dalam kemasan gerabah, perlakuan bambu ke kemasan flexypack, dan perlakuan bambu ke cup plastik pp.(Kata kunci: Dadih, Kemasan, Kualitas) (0, 4, 8, 12, 16, 20, and 24 days). Result showed that best packaging to cow milk dadih is flexypack and cup plastic pp. Cow milk dadih that was packed in flexypack and cup plastic pp had storage life up to 24 days at cold temperature (refrigerator). From the perspective of economic, cup plastic pp packaging showed most efficient packaging. Characteristic of cow milk dadih packaged in cup plastic pp were total of titratable acid 1,60%; pH 3,88; viscocity 351,43 cPs; total solid 14,75%; water content 85,25%; ash content 0,90%; protein ABSTRACT Dadih is a traditional dairy product obtained from a fermentation of buffalo milk and usually packed using bamboo. The usage of bamboo for dadih packaging has limitation in transportation and storage life. This study aimed to examine the effect of packaging material to dadih quality produced from cow milk during storage. Experimental design used at this study was Completely Randomized Design with Factorial pattern (7 x 7). The first factor is packaging material that are bamboo; cup plastic pp; flexypack packaging; clay; flexypack packaging (with evacuation from bamboo); clay (with evacuation from bamboo); cup plastic pp (...
<p class="abstrak2">Lactobacillus casei and Bifidobacterium longum are probiotics commonly applied as dry starter for food system. Drying process in the production of dry starter can reduce the number of probiotics, therefore they are necessary to be encapsulated. Aim of this research was to obtain best encapsulating material for both probiotics. Encapsulation technique used in this research was extrusion with maltodextrine-alginate, sago starch-alginate, corn starch-alginate, and control of treatment skim milk-alginate (w:w) as encapsulating materials. The four encapsulating materials significantly affected the value of viability, encapsulation efficiency, number of cell in wet beads and dry beads, number of survival cell during drying process, and number of survival encapsulated cell in simulated acid and bile salt conditions. Based on viability of L. casei and B. longum, beads matrix characteristic, number of cell in wet beads and dry beads, and number of survival cells during drying process, maltodextrine-alginate was better than sago starch-alginate and corn starch-alginate, but was not as good as skim milk-alginate (control of treatment) as encapsulating material. Viability (number) of L. casei and B. longum in dry beads of maltodextrine-alginate were 4.69±0.08 log CFU/g and 5.32±0.21 log CFU/g, while number of L. casei and B. longum in dry beads of skim milk-alginate were higher 5.08±0.07 log CFU/g and 6.20±0.16 log CFU/g. L. casei more resistant than B. longum against acidic (low pH) environment. In the presence of 0.3% bile salt, L. casei and B. longum encapsulated with skim milk-alginate increased as much as 2.75±0. 02 and 1.61±0.04 log cycles, respectively.</p>
Yoghurt powder probiotic has been produced by fermentation of milk using yoghurt cultures, Streptococcus thermophillus ENCC 0040, Lactobacillus bulgaricus ENCC 0041, Lactobacillus casei FNCC 0090 and Bifidobacterium longum ATCC 15707. The aim of this research was to determine the concentration and type of foam material to produce the best quality of yoghurt powder. Two types of foaming agents were used at different concentration as egg albumin 15%, 20%, 25% and tween 80 for 0.75%, 1.25%, 1.75%. The yoghurt foam was dried at 50°C for 3 h in cabinet dryer. The results showed that characteristic of yoghurt powder probiotic using 20% egg albumin meets the standard of the SNI (2981:2009) requirements as it was characterized by physicochemical and microbiologically. Moisture content 6,29%; ash content 4,82%; fat content 15,29%; protein content 26,47%; phosphor (P) content 634,15 ppm; and calcium (Ca) content 5121,71 ppm; acidity (lactic acid) 1,57%; lactic acid bacteria (LAB) count 1.8x1010 CFU/g; and yield 19.05%.
In the inappropriate storage, corn become a suitable medium for fungus growth. Aspergillus flavus, Aspergillus paraciticus, and Aspergillus nomius produce Aflatoxin that is harmful to humans. One of the problems of Indonesian corn farmer is that storage space does not meet the requirements and corn warehouses still adopt a manually control system. Internet of Thing (IoT) has the potential to be used to facilitate human activities such as transferring and processing data or information through an internet, autonomous, and virtual network. The research objective was to study the corn storage system which has a low aflatoxin content with the IoT Application. The methodology of the study were field observation and desk study related to issues. The results showed that the fungus in corn will grow very fast when the moisture content more than 14 percent. IoT design were be able to maintain moisture content of corn less than 14 percent. IoT system for corn storage consists of room storage, sensors, actuators, monitoring and data storage. Sensor were used for detection and monitoring of the corn condition. The information from this sensor is then processed by a computer program, then the feedback will be done by the actuator.
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