The purpose of this study was to determine the effect of the type of packaging on characteristics of quality of the karimunting fruits during storage. The experimental design used was completely randomized design with two factors. The first factor was type of packaging with 2 levels, namely polyethylene (PE) plastic box and wrapping packaging. The second factor was storage duration (L): 0, 1, 2, 3, and 4 days. The study was conducted with 3 replications. Parameters observed were IC 50 , weight loss, texture, color, total soluble solid, and color preference. The results showed that the longer storage the higher IC 50 for both PE and wrapping. The highest IC50 (97.04 ppm) was in the storage of day 4 with PE plastic packaging. The reduction of weight was higher with plastic packaging (7.40%) compared with wrapping packaging (4.80%). Karimunting packed with PE plastic produced higher total solid soluble (TSS) (7.60brix) compared with wrapping storage (6.20brix)
Pengolahan dadih yang tradisional atau mengandalkan proses fermentasi alami menjadikan dadih yang dihasilkan tidak konsisten daya simpannya lebih kurang 3 hari pada suhu ruang. Tujuan dari penelitian ini adalah menguji apabila digunakan starter apakah penyimpanan bisa lebih lama dengan variasi suhu, dan pengaruhnya terhadap sifat fisik, total koloni bakteri dan organoleptik rasa dan tekstur. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial yang terdiri dari 2 faktor yaitu suhu penyimpanan yang terdiri dari suhu ruang dan suhu refrigerator dan lama penyimpanan dadih. Lama penyimpanan dadih memberi pengaruh berbeda nyata terhadap kadar lemak, kadar protein, pH, dan organoleptik (rasa dan tekstur) dadih yang dihasilkan tetapi tidak memberi pengaruh yang berbeda nyata terhadap Total Koloni Bakteri dadih yang dihasilkan. Interaksi antara suhu penyimpanan dan lama penyimpanan memberi pengaruh yang berbeda nyata terhadap kadar lemak, kadar protein, Total Koloni Bakteri, dadih yang dihasilkan.
Kata kunci: Dadih, Total Koloni Bakteri, Starter, Bakteri Asam Laktat
Color had a correlation with physical appearance, nutritional and chemical content as well as sensory properties which determine the quality of agricultural products and foods. Conventional color measurements were performed destructively using laboratory equipment. Therefore, color measurement methods of agricultural products were needed more quickly, accurately and non-destructively. This study aimed to develop a Computer Vision System (CVS) that can be used as a tool to measure the color of fruits. The designed CVS consists of a 60x60x60 cm black mini photo studio; a pair 15 watt LED lighting, sony α6000 digital camera, a set of laptop and an image processing software applications. Image processing software was programmed using VB.Net 2008 programming language. The developed CVS was calibrated using 24 color charts Macbeth Colorchecker (Gretag-Macbeth, USA). The calibration results of 24 color chart of Macbeth Colorchecker was resulted in a MAPE (Mean Absolute Percentage Error) value of component R / Red = 0%; G / Green = 0% and B / Blue = 0,5%; with 99% accuracy rate. In color measurement, the developed CVS had a 95% accuracy rate.
Coffee genotype that performs delicious taste for long time is an ideal coffee genotype that has to be created. Several researches reported that taste of roasted bean and ground coffee decreased along with duration of storage. However, no research reports revealed information about stability of taste of coffee. The goal of this research was to determine stability of taste. Twenty eight genotypes of Arabica coffee growing in North Sumatra Province of Indonesia were storaged in sealed aluminium foil packs on sorage duration of 0, 6, 12, and 18 months at room temperature. The research was carried out with randomized complete block design with three replications. The stability of taste was calculated by using Wricke's ecovalence. The result revealed a highly significant differences in taste between genotypes as well as between storage duration. No interaction between genotype and storage duration. Based on the ecovalence, the genotypes could be grouped into 4 clusters. The initial taste score of genotypes at 0 month of storage duration had highly significant correlation with ecovalence of genotypes (r = 0,615∗∗). The higher the initial taste score was, the less stability of the taste was. Genotype Sm16 had the most stable taste over storage duration. It can be conculded that storage duration of roasted bean of Arabica coffee must be less than 6 month. Seletion on highest taste score would be the best way to maintain highest taste score after certain storage period even this genotype could have the lowest tability of taste. The date of roasting of coffee sold to public must be written on the pack.
It is not known how to extract carotenoid- which has a high value -optimally from palm oil mesocarp fiber (POMF). The research objective was to determine the optimization of oil extraction from POMF waste and to determine the optimization of carotenoid extraction from POMF oil. The research was carried out in 2 stages: The first stage was oil extraction from the POMF with the treatment factor ratio of hexane to the weight of the POMF and the extraction time. Stage 2 Optimization of carotenoid extraction using the solvolitic method with treatment: Minor solvent types Methyl ester (Me) caprylate-caprate (C8 –C10) and Me laurate-myristate (C12-C14) and minor solvent concentrations of 0.1% and 0, 25%. Parameters analyzed were: oil content, Deterioration bleaching of index (DOBI), and carotenoid concentration. Optimization ratio between hexane and POMF weight is 1:40 (vol / g) with an oil content of 2.938%. Optimization of extraction time for 100 minutes with 4.104% oil content. Optimization of carotenoid extraction is by using minor solvent Me C8-C10 with a solvent amount of 0.1% which results in a carotenoid concentration of 302.442 ppm and DOBI of 5.74. The increase in caroten concentration resulted from saponification reached 114.2 times from the carotenoid concentration in POMF oil.
Abstrak. Kue mangkok yang beredar di pasar menggunakan pewarna sintetik dan tidak mengandung senyawa aktiv yang berfungsi sebagai antioksidan. Karamunting mempunyai warna ungu yang menarik dan kaya antioksidan. Penelitian dilakukan untuk memanfaatkan ekstrak buah karamunting sebagai pewarna alami, sumber antioksidan dan pengaruhnya terhadap karakteristik mutu kue mangkok. Penelitian dilakukan dengan metode ekperimental dengan perlakuan: Konsentrasi ekstrak buah karamunting: 0; 2,5; 5,0; 7,5; dan 10,0% (b/b). Parameter penelitian: daya antioksidan (IC50) ppm, volume spesifik (mL/g), total padatan terlarut (oBrix), derajat putih (%) dan uji kesukaan terhadap rasa dan warna. Penelitian dilakukan dengan 3 ulangan. Hasil penelitian menunjukkan peningkatan jumlah ekstrak buah karamunting dapat menurunkan IC50 secara nyata dari 83,935ppm menjadi 66,10ppm. Kesukaan terhadap warna meningkat dari 2,98 (tidak suka) menjadi 4,88 (mendekati sangat suka), sedangkan derajat putih menurun dari 62,5% menjadi 52,34%. Volume spesifik, total padatan terlarut dan kesukaan rasa tidak terpengaruh. Ekstrak buah karamunting dapat dimanfaatkan sebagai sumber antioksidan dan meningkatkan kesukaan warna kue mangkok.Utilization of Karamunting Fruit Extract (Rhodomyrtus tomentosa) as a Natural Colorant and Source of Antioxidants in CupcakesAbstract. In the market, many food products such as cupcakes used synthetic food colors and do not obtained active compounds that function as antioxidants. Karamunting fruit has an attractive natural purple color and rich in antioxidants. The objectives of this research were to utilize the extract of karamunting fruit as a natural food colorant which possess potent antioxidant and to determine the effect of karamunting fruit on the quality characteristics of cupcakes. This research was carried out using five concentration of karamunting fruit extract (0, 2.5, 5.0, 7.5 and 10.0%). Cupcakes samples were analysed for the IC50 value of antioxidant activity, specific volume (mL/g), total soluble solids (oBrix), whiteness value (%) and consumer preference test (taste and color). All experiments were carried out in triplicate. Karamunting fruit extract was significantly decreased the IC50 value from 83.935 ppm to 66.10ppm. For cupcake’s color of consumer evaluation, the score increased from 2.98 (dislike a little) to 4.88 (near like a lot), while whiteness value decreased from 62.5% to 52.34%. Generally, specific volume, total soluble solids, and taste of cupcakes were not significantly affected by Karamunting fruit extract. Karamunting fruit extract can be used as a source of antioxidants and increase the cupcake’s color of consumer’s acceptability.
Rumput laut dari Indonesia sebagian besar dieksport dalam keadaan kering tanpa diolah lebih lanjut, dan sebagian kecil dikonsumsi dalam keadaan segar. Dalam upaya meningkatkan nilai tambah bagi petani rumput laut, dan memperkaya ragam produk olahan pangan, serta untuk mendukung ketahanan pangan maka pengolahan rumput laut di daerah pesisir sangat prospek. Beberapa produk olahan sederhana rumput laut antara lain: mi rumput laut, manisan rumput laut, minuman segar rumput laut, dodol rumput laut, cendol rumput laut, puding, dan permen. Pengolahan rumput laut sangat sederhana, mudah dilakukan dan membutuhkan peralatan yang sederhana sehingga dapat dilakukan dalam skala rumah tangga. Sebagai implementasi tri dharma perguruan tinggi, maka penulis dan tim melakukan pengabdian masyarakat tentang pengolahan mi basah rumput laut, minuman segar rumput laut, dan dodol rumput laut di Desa Tapian Nauli 1 Kabupaten Tapanuli Tengah Propinsi Sumatera Utara. Di pesisir pantai daerah Tapanuli Tengah secara alami banyak dijumpai rumput laut, dan belakangan ini sudah dilakukan budidaya dengan bantuan dari pemerintah. Tujuan dari kegiatan ini antara lain untuk memperkenalkan rumput laut dan manfaatnya bagi tubuh, melatih masyarakat sasaran mengolah rumput laut menjadi mi basah, minuman segar, dan dodol. Diharapkan masyarakat sasaran yaitu kaum perempuan dalam kelompok PKK mendapat pengetahuan cara mengolah rumput laut, dapat membuka usahan untuk menambah penghasilan keluarga, dapat menyerab tenaga kerja terutama ibu-ibu rumah tangga dan tujuan jangka panjang akan meningkatkan kesejahteraan keluarga yang akhirnya dapat mengentasan kemiskinan. Dari hasil pengamatan penulis di dapati bahwa beberapa orang peserta telah mengolah rumput laut secara mandiri dan dijual di warung miliknya, sebagian mengolah rumput laut untuk kebutuhan acara sosial seperti pesta dan arisan, sebagian mengolah rumput laut untuk konsumsi sendiri, dan beberapa orang belum menerapkan dalam kehidupan sehari-hari.
