A B S T R A C TFood damage can be caused by intrinsic and extrinsic factors. The causes of intrinsic factors involve water activity (aw) and moisture content, the level of maturity and the nature of the food material itself. Meanwhile, the causes of extrinsic factors were the air composition, temperature, pressure, population and microbial contamination. Drying is one of the most widely used preservative methods, namely by evaporating most of the water contained in food by heat energy. This work studied the effect of operating conditions on the characteristics of tomato drying using tray dryer with the addition of foaming agent albumin and carrier agent dextrin which function as foam stabilizer. Tomatoes used as raw materials were ripe tomatoes, fresh red, and the same relative diameter, not physiologically and mechanically damaged. In this work, tomatoes were sliced, crushed for 10 minutes using blender, separated from the seeds and the residues with a 60-mesh sieve, and then mixed with dextrin and foaming agent albumin each as much as 5% weight. The mixture was blended for 10 minutes. The tray dryer was filled with hot air at 2.0 m/sec with temperature variation of 40, 50, 60 or 70°C. The stainless-steel dish containing tomato paste with thickness of 2 mm or 4 mm was inserted to the dryer. The tomato paste was weighted every 5 minutes. It is found, at a thickness of 2 mm, the optimum drying occurred at a temperature of 70 ℃ with critical time, tc, for 0.92 hours, critical water content of the sample, Xc, 1.40 %, and constant drying rate, Rc, 897.12 kg/m2.hour. In drying operations of 4 mm thickness, optimum drying occurs at 50 ℃ temperature with critical time, tc, for 1.92 hours, critical water content of sample, Xc, 2.56 %, and constant drying rate, Rc, 175.52 kg/m2.hour.Keywords: cake thickness, drying rate, foaming agent, tomato, tray dryer.A B S T R A KTerjadinya kerusakan bahan pangan dapat disebabkan oleh faktor intrinsik dan ekstrinsik. Penyebab faktor intrinsik di antaranya aktivitas air (aw) dan kadar air, tingkat kematangan dan sifat bahan pangan itu sendiri. Sedangkan penyebab dari faktor ekstrinsik seperti komposisi udara, suhu, tekanan, populasi dan tingkat kontaminasi mikrobia. Pengeringan merupakan salah satu metode pengawetan yang paling banyak digunakan, yaitu dengan cara menguapkan sebagian besar air yang terkandung di dalam bahan pangan dengan menggunakan energi panas. Penelitian ini mempelajari karakteristik pengeringan busa sari buah tomat menggunakan tray dryer dengan penambahan foaming agent albumin dan carrier agent dextrin yang berfungsi sebagai foam stabilizer. Tomat yang digunakan sebagai bahan baku adalah tomat matang, merah segar, diameter relatif sama, tidak rusak secara fisiologis dan mekanis. Di dalam penelitian ini, tomat diiris dan dihaluskan menggunakan blender selama 10 menit. Biji dan ampasnya dipisahkan dari bubur tomat dengan ayakan berukuran 60 mesh. Kemudian bubur tomat dicampurkan dextrin dan foaming agent albumin masing-masing sebanyak 5% berat. Campuran tersebut dihaluskan dengan blender selama 10 menit. Tray dryer dialiri udara panas dengan laju 2,0 m/detik dengan variasi temperatur 40, 50, 60 atau 70 oC. Loyang stainless steel yang berisi bubur tomat dengan ketebalan 2 mm atau 4 mm dimasukkan ke dalam tray dryer. Berat bubur tomat diukur setiap 5 menit. Hasil yang diperoleh, pada ketebalan 2 mm, pengeringan optimum terjadi pada temperatur 70 ℃ dengan waktu kritis, tc, selama 0,92 jam, kadar air kritis sampel, Xc, 1,40 %, dan laju pengeringan konstan, Rc, 897,12 kg/m2.jam. Pada operasi pengeringan dengan ketebalan 4 mm, pengeringan optimum terjadi pada temperatur 50 ℃ dengan waktu kritis, tc, selama 1,92 jam, kadar air kritis sampel, Xc, 2,56 %, dan laju pengeringan konstan, Rc, 175,52 kg/m2.jam.Kata kunci: foaming agent, ketebalan bubur, laju pengeringan, tomat, tray dryer.
ABSTRAK Kedelai merupakan komoditas pangan penting selain padi dan jagung. Perakitan dan pengembangan varietas unggul berperan penting dalam meningkatkan produksi. Salah satu sumber daya genetik kedelai yang dapat digunakan dalam perakitan varietas unggul adalah varietas introduksi. Tujuan penelitian ini adalah untuk menganalisis keragaman genetik 35 kultivar kedelai introduksi yang berasal dari berbagai negara menggunakan 15 marka mikrosatelit. Penelitian dilakukan di laboratorium Biologi Molekuler BB Biogen, Januari-Maret 2016. Hasil analisis polymerase chain reaction (PCR) diberi skor data biner dan dianalisis menggunakan NTSYS dan power marker. Karakter morfologi spesifik setiap kultivar menetukan keragaman genetik. Korelasi positif signifikan diidentifikasi pada beberapa karakter morfologi yang bermanfaat dalam program pemuliaan dengan kombinasi karakter target. Sebanyak 189 alel berhasil dideteksi dengan kisaran 6-23 alel/lokus, rata-rata 12,6 alel/marka. Nilai PIC menunjukkan tingkat polimorfisme berkisar antara 0,76 (GmES1424) hingga 0,95 (Satt100) dengan rata-rata 0,86. Sebanyak 12 marka yang memiliki nilai PIC >0,80 menunjukkan kemampuan dalam mendiskriminasi kultivar kedelai. Frekuensi alel utama rata-rata 21% dengan nilai tertinggi 39% (Satt125) dan terendah 8% (Satt100). Lima marka SSR mampu mendiskriminasi genotipe heterozigot dengan nilai heterozigositas antara 0,41 (SoyF3H) hingga 0,82 (Satt333). Hasil analisis filogenetik menunjukkan 35 kultivar kedelai introduksi memisah menjadi dua klaster utama, masing-masing 13 dan 22 kultivar pada koefisien 0,82 berdasarkan latar belakang genetik. Marka mikrosatelit dan informasi keragaman genetik pada penelitian ini bermanfaat mengarahkan persilangan kedelai dengan memanfaatkan material genetik introduksi. ABSTRACT Soybean (Glycine max (L.) Meriil) is an important crop next to rice and corn. The development of improved variety are important to increase national soybean production. The introduced soybean varieties is one of genetic resources that can be used to create improved soybean varieties. The aim of this study was to analyze 35 introduced soybean cultivars using 15 microsatellite markers. The research was conducted in ICABIOGRAD Molecular Biology Laboratory, in January-March 2016. PCR analysis was scored as binary data and the collected data was analyzed using NTSYS and PowerMarker. Specific morphological characters from each soybean cultivar determine the genetic diversity. Significant positive correlations were identified among morphological characters which would be helpful to improve the desired character. The result showed that 189 alleles were detected with average of 12.6 alleles per marker. The polymorphism level (PIC) was 0.86 (0.76-0.95). There were 12 of total markers having PIC>0.80 indicating their robustness to discriminating soybean cultivars. The average major allele frequency was 21% and ranges from 8% (Satt100) to 39% (Satt125). Five SSRs were able to distinguish heterozygosity which varied from 0.41 (SoyF3H) to 0.82 (Satt333). The ...
This study aims to determine the effect of roasting temperature on chemical content of coffee beans at various fruit maturity. Robusta coffee was obtained from Karawang Regency, West Java. After picking, sortation, and drying in the sun to 10% moisture content, the coffee beans were roasted at 190°C, 200°C, 210°C for 12 minutes. Physical properties observed were weight loss during the roasting. The chemical content observed were water, caffeine, fat, chlorogenic acid and ash before and after roasting. Chemical content analysis was performed using gravimetric methods, soxhlet extraction, and UV-Vis spectrophotometry. The color, aroma and flavor of roasted bean were conducted by organoleptic test. The results obtained, the ripe coffee bean with roasting temperature of 210°C is the best, which gives the lowest yield. The unripe green beans have the highest water content. The roasting temperature did not provide a significant difference in fat, caffeine, chlorogenic acid, and ash content. Organoleptic test results (color and aroma) showed that the mature beans with roasting temperature of 200-210°C were the most preferred, while the coffee brew most preferred was overripe bean with the roasting temperature of 200°C.
Limbah laundry dapat menjadi masalah serius bagi lingkungan jika dibuang tanpa pengolahan. Masalah yang timbul diantaranya nilai Chemical Oxygen Demand (COD), fosfat, dan kekeruhan yang tinggi. Tujuan penelitian yaitu mempelajari pengaruh laju alir terhadap efisiensi penurunan kadar kekeruhan, COD, dan TSS, serta menentukan kondisi optimalnya dengan alat elektrokoagulasi kontinyu berpengaduk. Reaktornya adalah reaktor berkapasitas 10 L dilengkapi pengaduk 180 rpm, pompa peristaltik, rectifier dan 3 pasang elektroda Alumunium dengan ketebalan 0,3x15x15cm yang disusun secara monopolar. Percobaan variasi laju alir (115mL/menit, 170 mL/menit, 340mL/menit) dilakukan dengan rapat arus tetap (70 A/m2), dengan waktu operasi 60 menit untuk setiap variasi. Hasilnya menunjukkan bahwa pada laju tinggi (340 mL/menit) dan laju rendah (115 mL/menit) menghasilkan efisiensi penurunan pengotor yang rendah dan laju alir terbaik ditunjukkan pada 170 mL/menit. Kondisi optimal terjadi pada laju alir 170 mL/menit pada rapat 70 A/m2 menghasilkan efisiensi penurunan kekeruhan, COD, dan TSS berturut-turut 89,35%, 73,33%, dan 99,26%. Laundry waste can be a serious problem for the environment if it is disposed of without treatment. Problems that arise include the value of Chemical Oxygen Demand (COD), phosphate, and high turbidity. The aims of the research were to study the effect of flow rate and current density on the efficiency of reducing turbidity, COD, and TSS levels, and to determine the optimal conditions using a continuous stirred electrocoagulation device. The reaktor used is a reaktor with a capacity of 10 L equipped with a 180 rpm stirrer, a peristaltic pump, a rectifier and 3 pairs of aluminum electrodes with a thickness of 0.3x15x15cm arranged in a monopolar manner. The flow rate variation experiment was carried out with a constant current density (70 A/m2), and the current density variation experiment was carried out with a fixed flow rate (170 ml/minute) with an operating time of 60 minutes for each variation. The results of the flow rate variation showed that at a high rate (340 ml/min) and a low rate (115 ml/min) resulted in a low impurity reduction efficiency, the best flow rate was shown at 170 ml/min. The results of the current density variation show that the increase in impurity reduction efficiency occurs as the current density increases, the best results occur at a current density of 70 A/m2. Optimal conditions occurred at a flow rate of 170 ml/min at a rate of 70 A/m2 resulting in the efficiency of reducing turbidity, COD, and TSS respectively 89.35%, 73.33%, and 99.26%.
Moisture content of tomato (Licopersicon esculentum Mill.) is very high, so easily damaged due to physical impact, enzyme and microbes activity. Further processing is necessary in order to improve shelf life, one way is drying method. This work studied the effect of foaming agent and cake thickness in tomato drying using tray dryer at various temperatures. Foaming agent is used to convert the material into foam, so that the drying temperature can be set relatively low to preserves color, aroma and nutrient composition of the material. The tray dryer is used, because it is simple and the operation cost is relatively cheap. In this work, tomatoes were sliced, crushed for 10 minutes using blender, separated from the seeds and residues with a 60 mesh sieve, and then mixed with dextrin and foaming agent Tween 80 each by 5% weight respectively. Each mixture was blended for 10 minutes. The tray dryer was filled with hot air at 2.0 m/sec with temperature variation of 40, 50, 60 and 70ºC and cake thickness variation of 2 and 4 mm. The results obtained, drying at 50° C is faster than 40º C, while 50 to 70º C is relatively the same. The thicker the cake, the slower the drying time. Performance of foaming agent Tween 80 compared to chemical foaming agent is a natural egg white powder. Drying with a foaming agent Tween 80 faster than egg white powder. Keywords: cake thickness; foaming agent; tomato; tray dryer
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