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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Majalah Kedokteran Bandung Agrointek Jurnal Penelitian Pascapanen Pertanian Perspektif : Review Penelitian Tanaman Industri agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Journal of Health Policy and Management Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal JKFT Jurnal Ilmiah Perekam dan Informasi Kesehatan Imelda (JIPIKI) Perspektif, Review Penelitian Tanaman Industri Agro Tatanen Jurnal Pusat Inovasi Masyarakat International Journal of Medicine and Health EKMAN (JUPI) Jurnal Pendidikan Indonesia
Dian Herawati
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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Efikasi Fortifikasi Cookies Ubi Jalar untuk Perbaikan Status Anemia Siswi Sekolah Briawan, Dodik; Sulaeman, Aris; Syamsir, Elvira; Herawati, Dian
Majalah Kedokteran Bandung Vol 45, No 4 (2013)
Publisher : Faculty of Medicine, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1244.439 KB)

Abstract

Selain suplementasi tablet besi, fortifikasi pangan lokal diperlukan sebagai alternatif program untuk perbaikan status besi. Tujuan penelitian ialah menguji efikasi fortififikasi cookies ubi jalar untuk peningkatan hemoglobin (Hb) pada siswi sekolah. Studi dilakukan dengan desain pre-post intervention study, yang melibatkan 74 siswi SMK Pelita Kabupaten Bogor. Studi dilaksanakan pada bulan Mei–Juli 2012. Cookies ubi jalar difortifikasi dengan 10,5 mg vitamin A, 42 μg vitamin B12, 1,25 g vitamin C, 2 mg asam folat, dan besi fumarat 150 mg per 100 g Cookies sebanyak 40 g diberikan seminggu tiga kali selama dua bulan. Hasil penelitian menunjukkan kadar Hb rata-rata sebelum intervensi 13,4±1,4 g/dL. Setelah intervensi, terdapat perubahan kadar Hb 0,4±1,6 g/dL dan sebanyak 65,2% subjek mengalami kenaikan Hb. Kenaikan Hb ini tidak memengaruhi prevalensi anemia yang sedikit meningkat dari 10,8% menjadi 18,8% dan secara statistik tidak nyata (p>0,05). Simpulan, intervensi fortifikasi cookies ubi jalar selama dua bulan tidak menurunkan prevalensi anemia pada anak sekolah. Disarankan studi berikutnya untuk menambah waktu intervensi dan menggunakan indikator status besi lainnya. [MKB. 2013;45(4):206–12]Kata kunci: Anemia, cookies, fortifikasi, siswi, ubi jalarEfficacy of Fortified Sweet Potato Cookies for Improving Anemia Status in Female StudentsLocal food fortification for improving iron status is one of the alternative programs in addition to iron tablet supplementation. The objective of this study was to analyze the efficacy of fortified sweet potato cookies for improving hemoglobin (Hb) concentrations in female students. The pre-post intervention study was applied to 74 female students of SMK Pelita in Bogor District. The study was conducted from May to July 2012. The sweet potato cookies used were fortified with 10.5 mg vitamin A, 42 μg vitamin B12, 1.25 g vitamin C, 2 mg folic acid, and 150 mg iron fumarate per 100 g cookies. Subjects received 40 g cookies three times a week for two months. The average Hb concentration before intervention was 13.4±1.4 g/dL. After intervention, there was an increase in hemoglobin concentration (mean 0.4±1.6 g/dL). About 65.2% subjects experienced increase in their Hb concentration. However, after the intervention the anemia prevalence slightly increased from 10.8% to 18.8% although this increase is not statistically significant (p>0.05). In conclusion, fortified sweet potato cookies intervention for two months does not reduce anemia prevalence in female students. Further studies are required by extending intervention times and applying other indicators of iron status. [MKB. 2013;45(4):206–12]Key words: Anemia, cookies, fortification, schoolgirls, sweet potato DOI: http://dx.doi.org/10.15395/mkb.v45n4.166
KOMPONEN BIOAKTIF KOPI BERPOTENSI SEBAGAI ANTIDIABETES / The Potency of Bioactive Compounds of Coffee as Antidiabetis Tarigan, Elsera Br; Herawati, Dian; Giriwono, Puspo Edi
Perspektif Vol 19, No 1 (2020): Juni 2020
Publisher : Puslitbang Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/psp.v19n1.2020.41-52

Abstract

Recently, the popularity of coffee is gaining popularity. The researcher found that the benefit of coffee was not refreshing only but also improved the quality of health. These effectsexistdue to the natural bioactive compounds found in the coffee. The bioactive compounds of coffee have activity as an antioxidant, anti-inflammation, anti-microbe, and recently as antidiabetic. The major compounds found in coffee were chlorogenic acid, trigonelline, diterpene, and Maillard reaction product (exp.melanoidin). The objective of this study was to explore the bioactive compounds of coffee and the potency antidiabetic, conducted by in-vitro, in-vivo, clinically, and epidemiology intergrately. The in-vitro analysis shown thatcoffee had activity asan inhibitor a-glucosidase, the compounds were chlorogenic acids. In the in-vivo study,coffee brewwas able to reduce blood glucose concentration of a rat model of type-2 diabetes by increasing insulin sensitivity. Caffeine and chlorogenic acids probably had an antagonist effect on glucose response. At the early stage of a clinical study, blood glucose concentration tend too increasedacutely and gradually reduces along with insulin sensitivity higher. A chlorogenic acid had a potency to decrease blood glucose concentration byseveral mechanisms such as -glucosidase inhibitory and raise insulin sensitivity. Furthermore, epidemiology studied shown that the efficacy of coffee consumption in the long-termwas able to reduce the risk of diabetes type 2. The effectiveness of coffee as antidiabetic depends on some factors such as gender and variation of coffee such asvariety, brewing technique, and frequency consumption of coffee.ABSTRAK Konsumen kopi saat ini makin meningkat, kepopulerannya ditandai dengan industri hilir kopi yang merebak di tengah-tengah masyarakat. Konsumsi kopi selain memberikan efek menyegarkan juga memiliki manfaat dalam meningkatkan taraf  kesehatan konsumennya. Komponen bioaktif pada kopi memiliki aktivitas seperti antioksidan, antiinflamasi, antimikroba dan antidiabetes. Kandungan biokatif kopi yang berperan dalam aktivitas tersebut adalah asam klorogenat, trigonelin, diterpen dan produk reaksi Maillard (cth.melanoidin). Tujuan dari tulisan ini adalah menggali senyawa bioaktif yang terdapat pada kopi dan potensinya sebagai antidiabetes secara terpadu baik secara in-vitro, in-vivo, klinis dan epidemiologi. Berdasarkan penelitian secarain–vitrobahwa komponen bioaktif kopi yang berperan dalam menghambat aktivitas a-glukosidase adalah asam klorogenat. Secara in-vivobahwa seduhan kopi yang dikonsumsi oleh tikus penderita diabetes menghasilkan kadar glukosa darah yang menurun karena peningkatan sensitivitas insulin. Efek kafein kemungkinanberlawanan dengan asam klorogenat terhadap glukosa darah. Pada awal pengujian secara klinis kadar glukosa darah akan meningkat secara akut dan kemudian menurun seiring meningkatnya efek asam klorogenat. Asam klorogenat akan berperan dalam menghambat transportasi glukosa dan meningkatkan sensitivitas insulin. Penelitian secara epidemiologi menunjukkan bahwa konsumsi kopi dalam jangka waktu yang lebih lama dapat menurunkan resiko penyakit diabetes mellitus tipe 2. Persentase penurunan penyakit diabetes melitus dipengaruhi oleh faktor gender dan variasi kopi seperti jenis, teknik menyeduh dan frekuensi konsumsi kopi.
Purification of Egg White Lysozyme from Indonesian Kampung Chicken and Ducks Zakiah Wulandari; Dedi Fardiaz; Cahyo Budiman; Tuti Suryati; Dian Herawati
Media Peternakan Vol. 38 No. 1 (2015): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (829.373 KB) | DOI: 10.5398/medpet.2015.38.1.18

Abstract

Egg white lysozyme (EWL) has considerably a wide functional protein exhibiting antibacterial activity mainly against Gram-positive bacteria. The EWL is widely applied in food industry and is considerably safe. Despite its high potency, EWL of Indonesian poultry has never been studied and exploited. This study was aimed to purify EWL from two Indonesian poultry: kampung chicken and Cihateup duck, and compared to egg of commercial laying hens. The eggs in this study were obtained from field laboratory of Faculty of Animal Science, Bogor Agricultural University (IPB) and classified in AA quality based on the interior quality. First attempt to purify the EWL was performed by using ethanol precipitation yielding purified EWL which was still contaminated by other proteins, hence designated as partially purified EWL. Final concentrations of partially purified EWL of kampung chicken, commercial laying hens, and Cihateup duck were about 5800, 5400, and 5500 μg/mL, respectively. To confirm whether the use of ethanol in the purification affecting EWL antibacterial activities, the activities were examined against Staphylococcus aureus. It demonstrated that the partially purified EWL exhibited ability to inhibit S. aureus at 6 and 26 h suggesting that the method was feasible as it did not interfere EWL antibacterial activities. Yet, based on SDS-Page, purity was the issue in ethanol precipitation method. Further attempt using ion exchange chromatography at pH 10 successfully purified lysozyme as indicated by a single band corresponding to lysozyme size (~14 kD) free from bands of other proteins. Altogether, a single step of ion exchange chromatography is sufficient and promising to isolate EWL from Indonesian poultry for various industrial purposes.Key words: Indonesian poultry, lysozyme, egg, kampung chicken, Cihateup duck
APLIKASI FOSFAT PADA PROSES EKSTRAKSI TEH HIJAU UNTUK MINUMAN TEH HIJAU SIAP MINUM Rima Hidayati; Nuri Andarwulan; Dian Herawati
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 1 (2021): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2021.32.1.36

Abstract

Color is one of quality parameters that affects consumer intention to purchase ready to drink (RTD) green tea. Consumers expect RTD green tea to have yellow greenish color, however the color becomes brown and darker during the shelf life. This study aimed to evaluate the effect of phosphate mix addition to water prior to green tea leaves extraction on pH, color, and the tannin in tea extract, pre-RTD, and RTD during incubation period at 60°C for 2 days. The pre-RTD contained tea extract, sugar, and ascorbic acid. Addition of sodium bicarbonate was done in pre-RTD to obtain RTD with pH of 6.1±0.2. The type of phos-phate used was sodium acid pyrophosphate (SAPP) and phosphoric acid. The concentrations of SAPP were 650 and 1300 mg/L, while those of phosphoric acid were 125, 250, and 500 mg/L.The total phospho-rous added from the combination of SAPP and phosphoric acid was 221-521 mg/L. Meanwhile, green tea extracted without phosphate was used as a control. The results showed that phosphate addition to water prior to green tea extraction caused decrease in pH of tea extract from 5.83±0.18 to 2.8-3.8, decrease in browning intensity, and reduced tannin degradation during the incubation period. Sugar and ascorbic acid added to the tea extract resulted in pH in all samples <4.0 and maintained the lightness of the pre-RTD. Phosphate application was not able to retain the color of RTD after incubation period. This study showed that addition of phosphorous as a combination of SAPP and phosphoric acid to water at concentrations of 221-521 mg/L prior to green tea extraction had positive impact in reducing browning intensity of RTD green tea with pH of lower than 4.0.
Pati Sagu Termodifikasi HMT (Heat Moisture-Treatment) Untuk Peningkatan Kualitas Bihun Sagu Dian Herawati; Feri Kusnandar; nFN Sugiyono; Ridwan Thahir; Endang Yuli Purwani
Jurnal Penelitian Pascapanen Pertanian Vol 7, No 1 (2010): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v7n1.2010.7-15

Abstract

Pati sagu alami mempunyai profil gelatinisasi tipe A (puncak viskositas tinggi yang diikuti oleh pengenceran cepat selama  pemanasan). Modifikasi pati sagu dengan metode HMT (heat-moisture treatment) dapat menggeser tipe gelatinisasi sagu menjadi tipe C (tidak mempunyai puncak viskositas dan tidak mengalami penurunan viskositas selama pemanasan) sehingga pati sagu termodifikasi yang diperoleh dapat diaplikasikan untuk produk bihun sagu. Penelitian ini bertujuan untuk: (1) mendapatkan kondisi HMT optimum untuk produksi pati sagu temodifikasi dengan gelatinisasi tipe e (2) memperoleh tingkat substitusi pati sagu temodifikasi yang menghasilkan bihun sagu dengan kualitas yang baik, Pati sagu diatur kadar airnya hingga mencapai 26-27%, kemudian dipanaskan pada suhu 110°C dengan berbagai waktu (4, 8 dan 16 jam) pada kondisi tidak dicuci dan dicuci terlebih dahulu , Terhadap pati sagu termodifikasi yang diperoleh dilakukan analisis profil gelatinisasi. Pati termodifikasi dengan profil gelatinisasi tipe e dikarakterisasi dan diformulasikan pada bihun sagu. Bihun sagu tersubstitusi dianalisis yang terdiri atas susut masak, lama pemasakan, tekstur dan kualitas sensori. Pati sagu termodifikasi HMT selama 4 jam dengan perlakuan pencucian memperlihatkan profil gelatinisasi tipe C serta mempunyai ukuran granula yang lebih besar, kekuatan gel yang lebih tinggi, derajat putih yang lebih rendah, sineresis yang lebih rendah, dan kandungan pati yang lebih rendah bila dibandingkan dengan pati alaminya. Tingkat substitusi pati sagu termodifikasi HMT yang mencapai 50% dapat meningkatkan kualitas bihun sagu yaitu menurunkan lama pemasakan, meningkatkan kekerasan dan memperbaiki kualitas sensori (memperbaiki kekerasan, elastisitas, kelengketan dan penerimaan secara keseluruhan). Heat Moisture Treatment Modified Sago Starch For Quality Improvement Of Sago BihonNative sago starch has A type gelatinization profile (high peak viscosity and followed by fast thinning during heating). HMT (heat-moisture treatment) can alter the sago starch gelatinization profile from A type to e type (no peak viscosity and no breakdown during beating), so the modified sago starch can be used for bihon-type noodle. The objectives of this research were to: (1) obtain optimum condition of HMT to produce modified sago starch with C type gelatinization profile and (2) obtain modified sago starch substitution level to improve sago bihon-type noodle quality. Sago starch was adjusted to 26-27% moisture content and exposed to HMT at 110°C for various times (4.8 and 16 hours) with washing or without washing treatment. HMT modified sago starch was analyzed for gelatinization profiles. The modified starch with C type gelatinization profile was characterized and formulated into bihon-type noodle. HMT substituted bihun-type noodle was analyzed for cooking loss, cooking time, texture (texture analyzer method) and sensory quality. HMT sago starch with 4 hours at washing treatment showed e type pasting profile and larger granule size, larger gel strength, lower degree of whiteness, lower syneresis and lower starch content than those of native sago starch. The substitution of native sago starch with 50% HMT sago starch improved the characteristic of sago bihon-type noodle quality, i.e. lower cooking time, higher hardness and better sensory quality in term of hardness, chewiness, stickiness and overall acceptability.
POLA PERTUMBUHAN ASPERGILLUS OCHRACEUS BIO 220 DAN PRODUKSI OKRATOKSIN A PADA JAGUNG DAN KEDELAI INVITRO (Growth Pattern of Aspergillus ochraceus and Ochratoxin A Production on Maize and Soybens invitro) Sinta Simatupang; Winiati P. Rahayu; Hanifah N. Lioe; Dian Herawati; Wisnu Broto; Santi Ambarwati
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 1 (2014): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v11n1.2014.48-56

Abstract

Kapang toksigenik Aspergillus ochraceus penghasil mikotoksin dapat menimbulkan masalah kesehatan bila mengkontaminasi bahan pangan seperti jagung dan kedelai. Pertumbuhan kapang A. ochraceus dipengaruhi oleh perubahan iklim, seperti perubahan suhu dan kelembaban. Penelitian ini bertujuan untuk mengevaluasi pengaruh perubahan suhu dan kelembaban terhadap pertumbuhan A. ochraceus dan jumlah okratoksin A yang diproduksinya. Aspergillus ochraceus BIO 220 di diinokulasikan pada media Potato Dextrose Agar (PDA), jagung dan kedelai, kemudian diinkubasi selama 20 hari pada tiga kondisi suhu (20, 30, 40 oC) dan tiga tingkat kelembaban (70, 80 dan 90%). Pertumbuhan miselium dan spora diamati setiap dua hari dan konsentrasi okratoksin A yang terbentuk dianalisis dengan RP-HPLC yang dilengkapi dengan fluorescence detector setelah 40 hari. Pertumbuhan kapang toksigenik A. ochraceus BIO 220 pada media laboratorium PDA, jagung dan kedelai optimal pada suhu 30 oC dan kelembaban 90%. Pembentukan okratoksin A optimum pada jagung dan kedelai yang dikontaminasi dengan A. ochraceus BIO 220 pada suhu 20 oC dan RH 80% masing-masing sebanyak 93 dan 45 ppb. Kapang A. ochraceus BIO 220 tidak dapat tumbuh pada jagung dan kedelai bila kondisinya ekstrim yaitu pada suhu 40°C dengan kelembaban 70, 80 dan 90 %.Kata kunci :Aspergillus ochraceus, kelembaban, okratoksin, suhuEnglish Version AbstractToxigenic fungi, Aspergillus ochraceus producing ochratoxin A can cause serious health problem if the fungi contaminated food product such as maize and soybean. A. ochraceus growth is affected by climate change including the change of temperature and relative humidity. This study was performed to evaluate the effect of temperature and relative humidity on A. ochraceus BIO 220 growth and its ochratoxin A production. Aspergillus ochraceus BIO 220 was inoculated in Potatoes Dextrose Agar (PDA) media, maize and soybean, then incubated at 3 different temperatures (20, 30, 40 oC) dan 3 different relative humidities (70, 80 dan 90%) for 20 days. Mycelium and spores were in observed every two days and the level of ochratoxin A was analyzed using RP-HPLC equipped by fluorescence detector after 40 days. Optimum growth for A. ochraceus BIO 220 in laboratory media, maize and soybean was at temperature 30 °C and relative humidity 90%, while the highest ochratoxin A level was reached in maize (93 ppb) and soybean (45 ppb) at temperature of 20 °C and 80 % relative humidities. Aspergillus ochracheus BIO 220 could not grow in maize and soybean media at extreme condition (temperature 40 °C and relative humidity 70, 80 dan 90 %).Keywords :Aspergillus ochraceus, ochratoxin, relative humidity, temperature
Pengaruh Suhu dan Kelembaban terhadap Pertumbuhan Fusarium verticillioides Bio 957 dan Produksi Fumonisin B1 Dwi Rahayu; Winiati Pudji Rahayu; Hanifah Nuryani Jenie; Dian Herawati; Wisnu Broto; Santi Ambarwati
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (422.76 KB) | DOI: 10.22146/agritech.9401

Abstract

Fusarium verticillioides was the predominant  species in producing fumonisin on agricultural products. Fumonisisn B1 (FB1) is the most abundant fumonisin in nature and the most toxic than other fumonisin. The main factors affecting the growth of   and production of fumonisin are temperature and humidity. This research aimed to assess the effect of changes in temperature and humidity on the growth of  and FB1 production on maize and soybeans medium. Maize and soybeans that have inoculated with suspension Bio 957 were incubated at 20, 30 and 40 °C with 70, 80 and 90% of humidity for 14 days. Observations of growth made by weighing the cells mass and analysis of FB1 production performed by HPLC. The results showed that the highest growth of   Bio 957 in maize and soybeans was occurred at temperature 30 °C and 90% of humidity, the cell mass weights were 904,5 and 885,5 mg per 20 g of maize and soybeans respectively. The highest concentration of FB1 in maize and soybeans were 374 and 67 pbb respectively, observed at temperature 30 °C for maize and 20 °C for soybeans, both at same humidity (90%). The results showed that   Bio 957 was able to grow well and produced the highest concentrations of FB1 in maize and soybeans at a temperature of 20 and 30 °C with 90% of humidity. At a temperature of 40 °C with 70, 80 and 90% of humidity, the growth of was not observed, therefore FB1 formation was avoided.ABSTRAKFusarium verticillioides adalah spesies  yang dominan dalam memproduksi fumonisin pada produk-produk pertanian. Fumonisin B1 (FB1) merupakan fumonisin yang paling banyak ditemukan di alam dan paling toksik dibandingkan jenis fumonisin lainnya. Faktor ekstrinsik utama yang mempengaruhi pertumbuhan  dan produksi FB1 adalah suhu dan kelembaban. Penelitian ini bertujuan untuk mengkaji pengaruh suhu dan kelembaban terhadap pertumbuhan  Bio 957 dan produksi FB1 pada media jagung dan kedelai. Jagung dan kedelai yang telah diiinokulasi dengan suspensi   Bio 957 diinkubasi pada suhu 20, 30 dan 40 °C dengan kelembaban 70, 80 dan 90% selama 14 hari. Pengamatan pertumbuhan dilakukan dengan penimbangan massa sel dan analisis konsentrasi FB1 dilakukan dengan HPLC. Hasil penelitian menunjukkan bahwa pertumbuhan  Bio 957 pada jagung dan kedelai paling tinggi terjadi pada suhu 30 °C dan kelembaban 90%, berat massa selnya yaitu 904,5 dan 885,5 mg per 20 g masing-masing jagung dan kedelai. Konsentrasi FB1 paling tinggi pada jagung dan kedelai masing-masing yaitu 374 dan 67 ppb, pengamatan pada suhu 30 °C pada jagung dan 20 °C pada kedelai, keduanya pada kelembaban yang sama (90%). Hasil penelitian menunjukkan bahwa  Bio 957 mampu tumbuh dengan baik dan menghasilkan konsentrasi FB1 paling tinggi pada jagung dan kedelai pada suhu 20 dan 30 °C dengan kelembaban 90%. Pada suhu 40 °C dengan kelembaban 70, 80 dan 90%,  Bio 957 tidak menunjukkan adanya pertumbuhan, sehingga pembentukan FB1 dapat dihindari.
Analisis Warna Berbasis Smartphone Android dan Aplikasinya dalam Pendugaan Umur Simpan Konsentrat Apel Heru Kristanoko; Feri Kusnandar; Dian Herawati
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.813 KB) | DOI: 10.22146/agritech.52956

Abstract

Warna merupakan salah satu parameter mutu penting dari konsentrat apel. Teknologi kamera smartphone yang semakin akurat dan mudah dioperasikan berpotensi untuk mengukur warna konsentrat apel. Penelitian ini bertujuan untuk mengevaluasi penggunaan kamera smartphone Android dalam mengukur perubahan warna model konsentrat apel dan pendugaan umur simpan konsentrat apel. Sampel konsentrat apel disimpan pada suhu 8, 15, dan 35 °C masing-masing selama 25, 20, dan 14 hari. Nilai warna L*, a*, dan b* dari kolorimetri dibandingkan dengan nilai warna R’, G’, dan B’ kamera. Nilai warna relatif (????, ℊ, dan ????) digunakan untuk memperoleh hasil pengukuran warna dari kamera yang lebih akurat. Nilai R’ pada kamera memiliki korelasi tertinggi dengan nilai L* kolorimetri pada pengukuran model konsentrat (r=0,986). Nilai ???? sebagai turunan nilai R’ dapat menurunkan simpangan baku dari 4,66% menjadi 1,36%. Model Arrhenius dari nilai ???? memberikan prediksi umur simpan 16,7 minggu yang mendekati prediksi dari nilai L* (17,2 minggu) pada suhu 25 °C.
Kesiapan Usaha Mikro Kecil Menengah Pangan dalam Penerapan ISO 9001:2008 (Studi Kasus di Palu, Sulawesi Tengah) Tjahja Muhandri; Dian Herawati; Faleh Setia Budi; Lilis Nuraida; Sutrisno Koswara; Afifah Zahra Agista; Yuli Sukmawati
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 2 No. 2 (2016): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.2.2.61-66

Abstract

Small and Medium Industries of the Food (Food SME’s) needs to have SNI products to be competitive in the free market era. SNI certificate product can be provided by the certification body, on the condition that the industry has to implement ISO 9001. This activity aims to identify the readiness of small industries (food) to meet the clauses of ISO 9001 and assist them in improving the necessary documents. Activities carried out for 2 months with 24 samples of small industries (food) in Palu (Central Sulawesi) were selected purposively. The results showed that all the small industries yet to implement all aspects of GMP. Small industry best only meet 21% of the clauses of ISO 9001. Compliance with the clauses of ISO 9001 increased by between 4586% after mentoring.
Inisiasi Pengembangan Pemasaran Ikan Teri (Stolephorus Spp.) dan Pembentukan Kelembagaan dalam Rangka Pemberdayaan Masyarakat di Desa Saramaake, Halmahera Timur Ujang Sehabudin; Faleh Setia Budi; Dian Herawati; Joko Purnomo; . Sulistiono
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 3 No. 1 (2017): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.3.1.60-70

Abstract

One of the villages in East Halmahera which has been known as anchovy production area is Saramaake Village. Commonly, a community in this village has an income from the anchovy fishery. The product of the anchovy fish is high and various in size, while fish marketing increase and good institution did not establish yet. This activity has been done for 7 months from June 2016January 2017, aimed to improve the product marketing, and institution establishment through training and mentoring. According to the activity has been done, marketing of the dried anchovy which was marketed previously in big size (bulky), it can be marketed in small size with better packaging (100, 200, 500, and 1.000 g) and labelling, while the processed fish can be marketed also in packaging (100 g) and labelling. The institution has been established a namely cooperative small business group (KUB) both for fisherman and fish processing person. Through the marketing development and institution establishment, fishermen can manage their fish product better.
Co-Authors . Sulistiono Afifah Zahra Agista Ahmad Aripin Naek Lubis1 Antung Sima Firlieyanti Aris Sulaeman Bonjok Istiaji Bonny PW SOEKARNO Briantoto, R. Dani Cahyo Budiman Christian Liguori, Christian Dede Robiatul Adawiyah Dedi Fardiaz DEWI SARTIAMI Dian Murti Minangsih Dias Indrasti Dirayati Hanifah Dodik Briawan Dwi Rahayu Elsera Br Tarigan Elsera Br Tarigan, Elsera Br Elvira Syamsir Endang Prangdimurti Endang Yuli Purwani Fairuz Fajriah Faleh Setia Budi Feri Kusnandar Hanifah Nuryani Jenie Hanifah Nuryani Lioe Harum Fadhilatunnur Heru Kristanoko Hidayati, Rima Irmansyah Joko Purnomo Joko Purnomo Lilis Nuraida Mariyani Mariyani Marko Ferdian Salim, Marko Ferdian Masjuwina Simatupang Maulana Muhammad Sirojuddin Abbas Muhammad Reza Nancy Dewi Yuliana nFN Sugiyono Nuri Andarwulan Palupi, Nurheni Sri Puspo Edi Giriwono R. Dani Briantoto Raden Hilman Wirayudha Ridwan Thahir Risma Risma, Risma Ruly Anwar Santi Ambarwati Santi Ambarwati Saraswati Saraswati Sinta Simatupang Sugeng Sulistiono Sutrisno Koswara Tasya Fitri Yunada TATI NURHAYATI Thomas Nugroho Tjahja Muhandri Tuti Suryati Ujang Sehabudin, Ujang Vina Giovani Winiati P. Rahayu Winiati Pudji Rahayu Wisnu Broto Wisnu Broto Yelin Adalina Yudi Yusdian Yuli Sukmawati Yuliansyah Yulianti Yulianti Zahra, Putri Aslamiah Zakiah Wulandari