Jurnal Keteknikan Pertanian Tropis dan Biosistem最新文献_第2页

The Role of Biofertilizer in Combination with Different NPK Fertilizer Treatments on Growth Characteristics and Yield Responses of Chicken Pea (Cicer arietinum L.) 生物肥料与不同NPK肥料组合对豌豆生长特性及产量响应的影响

Jurnal Keteknikan Pertanian Tropis dan Biosistem Pub Date : 2023-08-01 DOI: 10.21776/ub.jkptb.2023.011.02.02

M. Hosseini, Alireza Aamani, N. Najafzadeh

{"title":"The Role of Biofertilizer in Combination with Different NPK Fertilizer Treatments on Growth Characteristics and Yield Responses of Chicken Pea (Cicer arietinum L.)","authors":"M. Hosseini, Alireza Aamani, N. Najafzadeh","doi":"10.21776/ub.jkptb.2023.011.02.02","DOIUrl":"https://doi.org/10.21776/ub.jkptb.2023.011.02.02","url":null,"abstract":"This study aimed to investigate the role of mycorrhiza and humic acid in regulating soil nutrient levels and their effects on the quantitative and qualitative traits of chickpea plants. Our results showed that the application of humic acid and mycorrhiza, either individually or in combination, significantly increased the chlorophyll content of the plants compared to the control treatment. The combination of humic acid and mycorrhiza with 100% NPK levels resulted in the highest chlorophyll levels. Additionally, the combined treatment of humic acid and mycorrhiza with 100% NPK levels showed positive effects on yield-related traits, including seed yield, biological yield, number of pods per plant, and number of seeds per pod. The highest grain yield was obtained with the combined application of humic acid + mycorrhiza at the level of 100 NPK at the rate of ~8000 kg/ha, respectively. Also, the highest levels of N and P were observed with the combined application of humic acid+ mycorrhiza at 100% level of NPK. In general, the results showed that the combined use of humic acid and mycorrhiza has been able to reduce the use of NPK fertilizer by 25%. These findings suggest that the use of humic acid and mycorrhiza in combination with NPK fertilizers can enhance the growth and productivity of chickpea plants. Furthermore, this approach offers the potential to reduce the reliance on chemical fertilizers, thereby promoting sustainable cropping systems. The study highlights the importance of bio-fertilizers and organic amendments in mitigating environmental pollution and improving crop production under changing environmental conditions.","PeriodicalId":34810,"journal":{"name":"Jurnal Keteknikan Pertanian Tropis dan Biosistem","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49630040","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

Pengaruh Proses Pembekuan Daging Kelapa (Cocos nucifera L.) Terhadap Karakteristik Produk Kelapa Parut Kering 椰子面临的产品特性

Jurnal Keteknikan Pertanian Tropis dan Biosistem Pub Date : 2023-08-01 DOI: 10.21776/ub.jkptb.2023.011.02.06

Khalish Gefalro, A. Widyasanti, Muhammad Achirul Nanda

引用次数: 0

Pengembangan Sistem Kontrol Nutrisi Budidaya Hidroponik Berbasis IoT (Internet of Things) Sawi Samhong (Brassicasinesis L.) 驻水营养素培养营养控制系统Sawi Samhong (Brassicasinesis L)

Jurnal Keteknikan Pertanian Tropis dan Biosistem Pub Date : 2023-08-01 DOI: 10.21776/ub.jkptb.2023.011.02.09

R. Putri, Hammam Mananda Harahap, Irriwad Putri

{"title":"Pengembangan Sistem Kontrol Nutrisi Budidaya Hidroponik Berbasis IoT (Internet of Things) Sawi Samhong (Brassicasinesis L.)","authors":"R. Putri, Hammam Mananda Harahap, Irriwad Putri","doi":"10.21776/ub.jkptb.2023.011.02.09","DOIUrl":"https://doi.org/10.21776/ub.jkptb.2023.011.02.09","url":null,"abstract":"Sistem hidroponik rakit apung merupakan salah satu sistem yang biasa digunakan dalam hidroponik. Sistem ini menggunakan bak penampung dan menggenangkan tanaman dengan campuran air dan nutrisi. Meskipun banyaknya sistem hidroponik menggunakan rakit apung, tetapi masih kurang dalam pengendalian dan pengontrolan, untuk mengembangkan sistem ini dibutuhkan sistem kontrol penambahan nutrisi AB mix otomatis berbasis Internet Of Things (IoT). Penggunaan sistem IoT dalam hidroponik adalah untuk memudahkan dan memanipulasi hasil panen yang memuaskan dan juga memberikan kemudahan dalam penggunaan hidroponik. Tujuan dari penelitian ini adalah untuk memudahkan Penambahan sistem kontrol dan membuat petani hidroponik lebih mudah untuk mengontrol serta memonitoring nutrisi Ab mix. Sensor yang digunakan untuk mendeteksi nilai ppm dari campuran air dan nutrisi adalah sensor TDS. Sensor TDS membaca nilai ppm pada sistem hidroponik rakit apung. Pembacaan yang diberikan sensor TDS dikirim ke aplikasi blynk dengan bantuan NODEMCU. Sensor membaca data menggunakan rentang nilai ppm. Rentang nilai yang diberikan dari 600-800 ppm. Jika nilai ppm kurang dari 600 ppm maka nutrisi akan bertambah secara otomatis dengan bantuan pompa peristaltik. Nutrisi bertambah sampai dengan rentang nilai ppm yang telah diperintahkan. Data pengamatan dilakukan sekali tiga hari dari jam 08.00 WIB sampai dengan 18.00 WIB. Pada penelitian ini didapatkan perbandingan signifikan antara penggunaan IoT dalam hidroponik. Penggunaan IoT memberikan kemudahan pada hidroponik dalam memenuhi kebutuhan nutrisi apabila nutrisi yang dibutuhkan berkurang.","PeriodicalId":34810,"journal":{"name":"Jurnal Keteknikan Pertanian Tropis dan Biosistem","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42967501","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

Identifikasi Perubahan Warna pada Pengeringan Vakum Jamur Kancing (Agaricus bisporus) 识别按钮真空干燥的颜色变化(Agaricus bisporus)

Jurnal Keteknikan Pertanian Tropis dan Biosistem Pub Date : 2023-08-01 DOI: 10.21776/ub.jkptb.2023.011.02.08

Raditya Helmi, La Choviya Hawa, Moch. Bagus Hermanto, Hanna Fauziah Habibah

{"title":"Identifikasi Perubahan Warna pada Pengeringan Vakum Jamur Kancing (Agaricus bisporus)","authors":"Raditya Helmi, La Choviya Hawa, Moch. Bagus Hermanto, Hanna Fauziah Habibah","doi":"10.21776/ub.jkptb.2023.011.02.08","DOIUrl":"https://doi.org/10.21776/ub.jkptb.2023.011.02.08","url":null,"abstract":"Jamur kancing merupakan komoditas hasil pertanian yang mudah rusak sehingga harus segera ditangani setelah panen. Salah satu cara untuk mengawetkan jamur kancing adalah melalui proses pengeringan vakum. Pengeringan vakum bekerja dengan menguapkan air pada tekanan rendah sehingga titik uap air tercapai pada suhu rendah dengan waktu yang lebih singkat. Kombinasi blanching dan dehidrasi osmotik diharapkan dapat mencegah proses pencoklatan pada jamur kancing. Tujuan penelitian ini adalah menganalisa perubahan warna jamur kancing selama proses pengeringan vakum dengan pra-perlakuan blanching dan dehidrasi osmosis dengan penambahan asam askorbat serta menentukan pemodelan perubahan warnanya. Dalam penelitian ini, dilakukan konversi atribut warna pada image perubahan warna jamur kancing selama pengeringan vakum pada suhu 35, 45 dan 55 °C dengan kombinasi pra-perlakuan blanching dan dehidrasi osmosis. Delapan model matematika empiris perubahan warna digunakan untuk menentukan model terbaik. Hasil penelitian menunjukkan bahwa pengeringan pada suhu 35 °C mampu menghambat pencoklatan jamur kancing yang tampak dari nilai atribut warna L*, a*, b* dan ( . Model NIST Hahn 1 dan Power merupakan model terbaik yang mampu menjelaskan perilaku perubahan warna pada pengeringan vakum jamur kancing berdasarkan uji ketepatan R², RMSE, dan nilai X².","PeriodicalId":34810,"journal":{"name":"Jurnal Keteknikan Pertanian Tropis dan Biosistem","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42180014","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

Kajian Ozonisasi dalam Mempertahankan Kesegaran Buah Fresh-Cut Melon Orange Meta SGH (Smart Green House) Politeknik Negeri Jember 臭氧测试在捍卫鲜切甜瓜橙Meta SGH（智能温室）詹伯州政策中的应用

Jurnal Keteknikan Pertanian Tropis dan Biosistem Pub Date : 2023-08-01 DOI: 10.21776/ub.jkptb.2023.011.02.07

Rika Ulfatimah, Yossi Wibisono, Nurwahyuningsih Nurwahyuningsih, Putu Tessa Fadhila

{"title":"Kajian Ozonisasi dalam Mempertahankan Kesegaran Buah Fresh-Cut Melon Orange Meta SGH (Smart Green House) Politeknik Negeri Jember","authors":"Rika Ulfatimah, Yossi Wibisono, Nurwahyuningsih Nurwahyuningsih, Putu Tessa Fadhila","doi":"10.21776/ub.jkptb.2023.011.02.07","DOIUrl":"https://doi.org/10.21776/ub.jkptb.2023.011.02.07","url":null,"abstract":"Buah fresh-cut melon merupakan produk buah yang diolah minimal dan siap santap untuk dikonsumsi oleh konsumen. Buah fresh-cut melon ini mudah rusak dalam keadaan segar. Alternatif penangangan buah fresh-cut melon adalah dengan menggunakan teknologi ozon dikarenakan mampu menekan pertumbuhan mikroba dan bebas dari residu kimia. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi larutan ozon terhadap lama penyimpanan dan karakteristik mutu fisika, kimia dari buah fresh-cut melon. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor, faktor pertama adalah larutan konsentrasi ozon 0.4, 0.8, dan 1.6 ppm. Faktor kedua adalah lama waktu penyimpanan selama 3 hari dan 5 hari. Hasil penelitian ini menunjukkan bahwa hasil kadar vitamin C sebesar 8.43–11.60 mg/100g, pH sebesar 5.19-4.83, total padatan terlarut sebesar rerata 5.10–6.34 °Brix, susut bobot penyimpanan 10 °C sebesar 8.87–14.14% dan susut bobot penyimpanan 30 °C sebesar 15.23–22.30%. Konsentrasi larutan ozon dan lama waktu penyimpanan buah fresh-cut melon memiliki pengaruh tetapi tidak berbeda nyata (p > 0.01) terhadap kadar vitamin C (mg/100g), pH, total padatan terlarut (°Brix), dan susut bobot (%). Lama waktu penyimpanan memiliki pengaruh yang nyata terhadap susut bobot penyimpanan 10 °C. Perlakuan konsentrasi larutan ozon yang baik terdapat pada 1.6 ppm dan lama waktu penyimpanan buah fresh-cut melon yang paling baik yaitu selama 3 hari.","PeriodicalId":34810,"journal":{"name":"Jurnal Keteknikan Pertanian Tropis dan Biosistem","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49073811","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

Performance Analysis of Extraction Machine Using Ohmic Technology for Producing Anthocyanin 欧姆法提取花青素的机器性能分析

Jurnal Keteknikan Pertanian Tropis dan Biosistem Pub Date : 2023-08-01 DOI: 10.21776/ub.jkptb.2023.011.02.03

Yusron Sugiarto, Khoirul Anam Asy Syukri, A. Lastriyanto, Y. Hendrawan

{"title":"Performance Analysis of Extraction Machine Using Ohmic Technology for Producing Anthocyanin","authors":"Yusron Sugiarto, Khoirul Anam Asy Syukri, A. Lastriyanto, Y. Hendrawan","doi":"10.21776/ub.jkptb.2023.011.02.03","DOIUrl":"https://doi.org/10.21776/ub.jkptb.2023.011.02.03","url":null,"abstract":"Extraction is one of the important processes for obtaining anthocyanins as natural dyes. The aim of this study is to investigate the performance of the extraction apparatus using ohmic technology to produce anthocyanins. This study used a series of ohmic heating consisting of tubular pipes with a diameter of 6 cm and a length of 5.5 cm with a volume capacity of 100 ml. This extraction machine was completed with two electrodes that each have a thickness of 10 mm. The performance of extraction machines using ohmic technology was analyzed by using various voltages of 20, 30, 40, 50, and 60 Volts/cm. The result showed that the voltage affected the electric current of the machine. The voltage of 60 Volts/cm was able to produce the largest average electric current of 5.28 A with the greatest electric current achievement of up to 6.21 A. The result showed that increasing the voltage during the extraction process reduced the time needed to reach the expected temperature. The fastest time was achieved in the voltage of 60 Volts/cm with an average time of 11.3 seconds. The increased voltage in the extraction treatment also affects the total anthocyanin produced. The highest total anthocyanin was obtained from a voltage gradient of 60 Volts/cm with a value of 288.014 mg/L and a yield of 14.4%.","PeriodicalId":34810,"journal":{"name":"Jurnal Keteknikan Pertanian Tropis dan Biosistem","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43564315","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

Analysis of Heat Transfer and Efficiency of Rack Type Flash Dryer Machine in Purple Sweet Potato Drying Process 机架式闪蒸干燥机在紫薯干燥过程中的传热及效率分析

Jurnal Keteknikan Pertanian Tropis dan Biosistem Pub Date : 2023-08-01 DOI: 10.21776/ub.jkptb.2023.011.02.01

Nurwahyuningsih Nurwahyuningsih, Putu Tessa Fadhila, Ade Galuh Rahmadevi, A. Sucipto, A. Slamet

{"title":"Analysis of Heat Transfer and Efficiency of Rack Type Flash Dryer Machine in Purple Sweet Potato Drying Process","authors":"Nurwahyuningsih Nurwahyuningsih, Putu Tessa Fadhila, Ade Galuh Rahmadevi, A. Sucipto, A. Slamet","doi":"10.21776/ub.jkptb.2023.011.02.01","DOIUrl":"https://doi.org/10.21776/ub.jkptb.2023.011.02.01","url":null,"abstract":"Purple sweet potato (Ipomoea batatas var Ayumurasaki) has deep purple flesh and tuber skin. The variety of processed purple sweet potato products is increasingly diverse as purple sweet potato production increases, such as cookies and chips. Therefore, a process is needed to turn purple sweet potato into flour before being made into a variety of processed products, namely the drying process. Drying is a process of reducing the water content of a material to a certain level. To determine how much fuel is used by dryer machine, it is necessary to evaluate the effectiveness of the machine. So that in this study the aims were to determine the amount of energy needed to dry purple sweet potatoes, calculate the efficiency of the flash dryer machine and find out the temperature distribution on each tray of the drying machine. Based on the research results of the rack-type flash dryer drying machine, it can be concluded that the mechanism of the heat transfer rate in the purple sweet potato drying process occurs by forced convection heat transfer from the drying air to the purple sweet potatoes and a mass flow rate value of 0.1272 kg/s is obtained, the convection transfer rate in the drying chamber is 836.84 W and the sensible heat value is 1033.84 W. Hence, the amount of heat to dry 3 kg of purple sweet potato for 4 hours is 1870.68 W and an efficiency value of 55.26% is obtained. The total energy required to dry 3 kg of purple sweet potato in 4 hours is 5712.86 kJ.","PeriodicalId":34810,"journal":{"name":"Jurnal Keteknikan Pertanian Tropis dan Biosistem","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48721525","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

Analisis Transformasi Energi Biogas Kotoran Sapi Menjadi Energi Listrik di Kecamatan Bumiaji, Kota Batu 分析了将牛粪沼气能量转化为石城区域性的电能

Jurnal Keteknikan Pertanian Tropis dan Biosistem Pub Date : 2023-08-01 DOI: 10.21776/ub.jkptb.2023.011.02.11

Arya Mustofa, Yusuf Hendrawan, R. Putra

{"title":"Analisis Transformasi Energi Biogas Kotoran Sapi Menjadi Energi Listrik di Kecamatan Bumiaji, Kota Batu","authors":"Arya Mustofa, Yusuf Hendrawan, R. Putra","doi":"10.21776/ub.jkptb.2023.011.02.11","DOIUrl":"https://doi.org/10.21776/ub.jkptb.2023.011.02.11","url":null,"abstract":"Biogas merupakan energi alternatif degradasi produk akhir pencernaan hewan ternak (sapi) dalam keadaan anaerobik oleh bakteri metanogen yang berupa gas metana dan semacamnya. Biogas menjadi salah satu bahan bakar alternatif yang bisa dimanfaatkan menjadi energi listrik dengan memodifikasi sistem karbulasi pada generator motor bakar. Metode yang digunakan yaitu eksperimental, pertama yaitu pengujian prestasi motor bakar dengan metode variasi pengereman poros (prony brake) yaitu 1000 rpm; 1500 rpm; 2000 rpm; 2500 rpm; dan 3000 rpm. Pengujian kedua yaitu pengujian kinerja generator yaitu pada pembebanan listrik 112 watt; 200 watt; 312 watt; 482 watt; dan 570 watt. Nilai torsi dan daya maksimum motor bakar terjadi saat menggunakan bahan bakar biogas pada putaran 2500 rpm yaitu 37.8 Nm dan 3.91 kW jika dibandingkan dengan pertalite sebesar 37.67 Nm dan 3.86 kW. Konsumsi bahan bakar spesifik (SFC) biogas lebih hemat dari pertalite yaitu sebesar 0.000015 kg/kW.s dengan 0.000069 kg/kW.s. Efisiensi termal maksimum menggunakan biogas lebih tinggi daripada pertalite yaitu 36.08% dengan 32.95%. Suhu gas buang dari bahan bakar biogas lebih tinggi dari bahan bakar pertalite. Pada pengujian generator, penggunaan biogas memiliki tingkat efektifitas lebih tinggi dibanding pertalite dan telah memenuhi standar listrik nasional.","PeriodicalId":34810,"journal":{"name":"Jurnal Keteknikan Pertanian Tropis dan Biosistem","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43972418","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

Pengaruh Suhu Pemanasan dan Konsentrasi terhadap Karakteristik Kimia dan Fungsional pada Modifikasi Pregelatinisasi MOCAF 温度加热和浓度对化学和功能特性的影响，在MOCAF前改性

Jurnal Keteknikan Pertanian Tropis dan Biosistem Pub Date : 2023-08-01 DOI: 10.21776/ub.jkptb.2023.011.02.10

Silvia Faradjdilara Shahira, Achmad Subagio, Nurud Diniyah

{"title":"Pengaruh Suhu Pemanasan dan Konsentrasi terhadap Karakteristik Kimia dan Fungsional pada Modifikasi Pregelatinisasi MOCAF","authors":"Silvia Faradjdilara Shahira, Achmad Subagio, Nurud Diniyah","doi":"10.21776/ub.jkptb.2023.011.02.10","DOIUrl":"https://doi.org/10.21776/ub.jkptb.2023.011.02.10","url":null,"abstract":"Aplikasi MOCAF dalam industri pangan memiliki kelemahan yaitu adanya sebagian pati alami yang tidak termodifikasi sehingga gel yang terbentuk terlalu keras dan kurang stabil. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pemanasan dan konsentrasi tepung terhadap karakteristik kimia dan fungsional MOCAF termodifikasi pregelatinisasi. Metode pregelatinisasi parsial dilakukan dengan membuat suspensi tepung serta pemanasan menggunakan waterbath selama 20 menit. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor yaitu faktor A konsentrasi tepung (30, 40, dan 50%), faktor B suhu pemanasan (80, 90, dan 100°C) dan setiap perlakuan dilakukan pengulangan dua kali. Hasil penelitian kadar air berkisar 10.11-11.76%; kadar abu 0.72-1.44%; kadar pati 66.45- 89.70%; kadar amilosa 27.56-36.76%; kadar amilopektin 37.88-52.94%; Water Holding Capacity (WHC) 122.18-177.35%; Oil Holding Capacity (OHC) 122.07-167.05%; swelling power 11.82-14.36 (g/g); kelarutan 9.29-14.39 (g/g); dan sineresis 0.38-0.56%. MOCAF pregelatinisasi parsial perlakuan konsentrasi dan suhu pemanasan berpengaruh signifikan terhadap seluruh karakteristik kimia maupun fungsional sehingga MOCAF termodifikasi pregelatinisasi dapat dimanfaatkan sebagai alternatif tepung dalam industri pangan yang lebih luas. Kombinasi perlakuan penambahan konsentrasi MOCAF 50% dengan suhu pemanasan 90 °C memberikan nilai terbaik dengan karakteristik kadar air 11.55%; kadar abu 1.28%; kadar pati 86.88%; kadar amilosa 34.94%; kadar amilopektin 52.03%; WHC 168.09%; OHC 161.86%; swelling power 14.36%; kelarutan 10.44% dan sineresis 0.53%.","PeriodicalId":34810,"journal":{"name":"Jurnal Keteknikan Pertanian Tropis dan Biosistem","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42017880","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

Pengaruh Konsentrasi Pati Singkong Terhadap Karakteristik Edible Film Berbahan Pati Singkong dengan Penambahan Ekstrak Daun Belimbing Wuluh 木薯淀粉浓度对木薯淀粉特性的影响，加入木薯淀粉提取物

Jurnal Keteknikan Pertanian Tropis dan Biosistem Pub Date : 2023-08-01 DOI: 10.21776/ub.jkptb.2023.011.02.05

Sinta Ramanda Dewi, A. Widyasanti, S. H. Putri

{"title":"Pengaruh Konsentrasi Pati Singkong Terhadap Karakteristik Edible Film Berbahan Pati Singkong dengan Penambahan Ekstrak Daun Belimbing Wuluh","authors":"Sinta Ramanda Dewi, A. Widyasanti, S. H. Putri","doi":"10.21776/ub.jkptb.2023.011.02.05","DOIUrl":"https://doi.org/10.21776/ub.jkptb.2023.011.02.05","url":null,"abstract":"Pati singkong (Amylum manihot) merupakan pati yang berasal dari umbi akar yang bersifat hidrokoloid sehingga memiliki potensi untuk digunakan sebagai bahan dasar pembuatan edible film. Pati singkong memiliki kandungan amilopektin 87% dan amilosa 17%. Kandungan amilopektin yang tinggi memungkinkan edible film yang dihasilkan lebih kuat dan fleksibel. Selain itu, penggunaan pati singkong dapat mempengaruhi kualitas fisik edible film menjadi lebih jernih. Penambahan ekstrak daun belimbing wuluh digunakan sebagai antifungi yang dapat menghambat pertumbuhan jamur. Ekstrak daun belimbing wuluh positif memiliki kandungan antifungi seperti tanin, flavonoid dan saponin. Tujuan dari penelitian ini yaitu untuk menganalisis pengaruh konsentrasi pati singkong terhadap karakteristik edible film berbahan pati singkong dengan penambahan ekstrak daun belimbing wuluh. Metode penelitian yang digunakan adalah eksperimen laboratorium dengan perlakukan variasi konsentrasi. Tahapan penelitian meliputi pembuatan ekstrak daun belimbing wuluh dan pembuatan formulasi edible film berbasis pati singkong. Parameter pada penelitian ini adalah rendemen, kelarutan dan laju transmisi uap. Hasil yang diperoleh menunjukan nilai rendemen sebesar 3.18–4.78%, kelarutan 37.95–43.61% dan laju transmisi uap 0.815–1.121 g/m2.jam. Kombinasi perlakuan terbaik pada konsentrasi pati singkong 4% menghasilkan nilai kelarutan 37.95% dan laju transmisi uap sebesar 1.121 g/m2.jam.","PeriodicalId":34810,"journal":{"name":"Jurnal Keteknikan Pertanian Tropis dan Biosistem","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48911867","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}

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