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PENENTUAN KUALITAS BUAH NAGA (Hylocereus undatus) DENGAN METODE NON-DESTRUKTIF [Non-destructive Determination of Dragon Fruit (Hylocereus undatus) Quality] 龙果(火龙果)品质的无损测定

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2018-09-18 DOI: 10.23960/jtihp.v23i2.65-74

N. Khuriyati, Muh Bayu Fibriato, D. Nugroho

{"title":"PENENTUAN KUALITAS BUAH NAGA (Hylocereus undatus) DENGAN METODE NON-DESTRUKTIF [Non-destructive Determination of Dragon Fruit (Hylocereus undatus) Quality]","authors":"N. Khuriyati, Muh Bayu Fibriato, D. Nugroho","doi":"10.23960/jtihp.v23i2.65-74","DOIUrl":"https://doi.org/10.23960/jtihp.v23i2.65-74","url":null,"abstract":"Sorting dragon fruit based on color, size, and physical defects using human senses does not adequately reflect the nutritional content of the fruit. Nutrient content in dragon fruit has been determined by injuring fruit (destructive). The objective of the research was to develop a non-destructive method based on color measurement to determine the quality of dragon fruit which includes texture, moisture content, total dissolved solids, and total acid. Non-destructive color measurement used Chromameter to predict fruit maturity. Based on the results of this fruit maturity prediction, dragon fruit quality was predicted by using a regression model between fruit maturity and each quality parameter. Dragon fruit from various variations of maturity was used as a sample to find out its quality changes, and a regression equation was formed between the maturity of fruit and fruit quality. The results showed that along with the increasing maturity of dragon fruit, color (La * b *), texture, moisture content, and total dissolved solids changed following a cubic regression model. Color component \"b\" (yellowness) has the strongest relationship to fruit maturity (R2 = 0.95). With the knowledge of fruit maturity based on these colors, the quality of dragon fruit could be determined through regression equations with results that were not significantly different from those with destructive methods, except total acid.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42043479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

STRATEGI PENGEMBANGAN AGROINDUSTRI JAMU DI JAWA TIMUR [Development Strategy of Herbal Medicine Agroindustry in East Java] STRATEGI PENGEMBANAN AGROINDUSTRI JAMU DI JAWA TIMUR[东爪哇草药农业发展战略]

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2018-09-18 DOI: 10.23960/jtihp.v23i2.57-64

Nurmayasari Nurmayasari, Asfan Asfan, M. F. F. Mu’tamar

引用次数: 1

PENGARUH WAKTU INKUBASI DAN KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI WHEY HASIL SAMPING KEJU 潜伏期和蔗糖浓度对奶酪旁边的益生菌饮料的特性的影响

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2018-08-31 DOI: 10.20961/jthp.v11i2.29056

Edhi Nurhartadi, A. Nursiwi, Rohula Utami, Erina Widayani

引用次数: 3

APLIKASI MESIN SPINNER BERKECEPATAN RENDAH UNTUK MENURUNKAN KADAR AIR DAN MINYAK KERIPIK IKAN UKURAN BESAR DI UKM BERKAH 在祝福中小企业中，使用低速纺车来降低鱼片的水位和油含量

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2018-08-31 DOI: 10.20961/JTHP.V11I2.29054

Laras Rianingsih, Ulfa Amalia, Ima Wijayanti, S. Suharto

引用次数: 1

KAJIAN KARAKTERISTIK KIMIA, FISIK, DAN SENSORIS KERIPIK SIMULASI BERBAHAN DASAR IKAN BANDENG (Chanos chanos) DAN TEPUNG KACANG HIJAU (Vigna radiata L.) SEBAGAI MAKANAN RINGAN SUMBER PROTEIN 研究BANDENG (Chanos Chanos)和豆粉(Vigna)的化学、物理和感官特征。作为一种蛋白质零食

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2018-08-31 DOI: 10.20961/JTHP.V11I2.29062

Fadlilah Arrosyid, B. Yudhistira, Windi Atmaka

{"title":"KAJIAN KARAKTERISTIK KIMIA, FISIK, DAN SENSORIS KERIPIK SIMULASI BERBAHAN DASAR IKAN BANDENG (Chanos chanos) DAN TEPUNG KACANG HIJAU (Vigna radiata L.) SEBAGAI MAKANAN RINGAN SUMBER PROTEIN","authors":"Fadlilah Arrosyid, B. Yudhistira, Windi Atmaka","doi":"10.20961/JTHP.V11I2.29062","DOIUrl":"https://doi.org/10.20961/JTHP.V11I2.29062","url":null,"abstract":"Diversification of food products one of which can be applied to snacks.. One type of snack that is quitesuccessful in the market is the chips. To improve the value of the nutritive value of these chips is by makingsimulation chips. Based on protein content of milkfish and mung beans are high then used as raw material forthe manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung beansflour based on characteristics of chemical, physical, and sensory. Experimental design using in this researchwas Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung beanflour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically byusing one way ANOVA method, if there was a difference, it was followed with significance test using Duncan’sMultiple Range Test (DMRT) at significance level of α = 0,05.Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat +80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is moisture content 3,53% wb;ash content 3,44% db, fat content 25,78% db; protein content 18,84% db; carbohydrate content 51,93% db;FFA content of 0.45% db; crude fiber content 5,57% db; and total calories 527.17 kcal / 100gram. Result ofphysical analysis of simulation chips on F3 that is hardness 7,95 N and wholeness 92,97%. While on the sensoryanalysis the highest F3 value on parameters of color, texture, and overall.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87733261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS BANDENG PRESTO SELAMA PENYIMPANAN 真空包装对存储期间胶质带质量的影响

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2018-08-31 DOI: 10.20961/jthp.v11i2.29052

Lukita Purnamayati, Ima Wijayanti, Apri Dwi Anggo, Ulfa Amalia, Sumardianto Sumardianto

引用次数: 5

KARAKTERISTIK TABLET EFFERVESCENT LABU SIAM (Sechium edule Sw.) DAN EKSTRAK SECANG (Caesalpinia sappan L.) DENGAN FILLER LAKTOSA-MANITOL

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2017-12-30 DOI: 10.20961/JTHP.V11I2.40086

Natalia Datik Sulistiani, Choirul Anam, Bara Yudhistira

{"title":"KARAKTERISTIK TABLET EFFERVESCENT LABU SIAM (Sechium edule Sw.) DAN EKSTRAK SECANG (Caesalpinia sappan L.) DENGAN FILLER LAKTOSA-MANITOL","authors":"Natalia Datik Sulistiani, Choirul Anam, Bara Yudhistira","doi":"10.20961/JTHP.V11I2.40086","DOIUrl":"https://doi.org/10.20961/JTHP.V11I2.40086","url":null,"abstract":"Produk effervescent disukai konsumen karena memiliki keuntungan yaitu praktis, mudah dilarutkan dan mempunyai sensasi menyegarkan ketika diminum. Dalam pembuatannya, bahan pengisi juga menentukan karakteristik tablet yang dihasilkan. Bahan utama yang bisa digunakan dalam pembuatan effervescent yaitu labu siam dan ekstrak secang. Labu siam maupun secang mempunyai senyawa antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh bahan pengisi yaitu laktosa-manitol terhadap sifat kimia, fisik granul, fisik tablet serta sensoris effervescent labu siam dan ekstrak secang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penggunaan laktosa-manitol sebagai bahan pengisi dengan variasi konsentrasi laktosa-manitol sebesar 100:0%, 80:20%; 50:50%; 20:80% dan 0:100%. Data yang diperoleh dianalisis statistik dengan metode One Way Analysis of Varians (ANOVA). Apabila menunjukkan hasil yang siginifikan, maka dilakukan pengujian lanjutnya dengan menggunakan analisis Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi α=0,05. Hasil menunjukan penggunaan laktosa-manitol sebagai bahan pengisi berpengaruh terhadap porositas, kompresibilitas, kecepatan alir, sudut diam granul, kekerasan, kerapuhan, waktu larut tablet, warna dan kenampakan tablet serta rasa dan overall minuman effervescent, namun tidak berpengaruh secara signifikan terhadap kadar air, pH, aktivitas antioksidan, kenampakan dan aroma minuman effervescent. Formulasi terpilih berdasarkan uji pembobotan yaitu effervescent labu siam dan ekstrak secang dengan pengisi laktosa 20% : manitol 80% dimana memiliki aktivitas antioksidan sebesar 3,385% dan waktu larut tablet 1,779 menit.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"125 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76664150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0