Agriculture Of Technology

Uji treshold atau uji ambang rasa merupakan uji yang digunakan untuk menentukan tingkat konsentrasi terendah suatu substansi yang masih dapat dideteksi atau perubahan konsentrasi terkecil suatu substansi yang masih dapat dideteksi perubahannya (Kartika , 1988).

Karet alam dapat diperoleh dengan menyadap tanaman Hevea brasiliensis. Komoditi ini menunjang perekonomian Indonesia, karena telah menyumbangkan nilai ekspor yang cukup besar. Penggunaan karet alam juga semakin meningkat, ditandai dengan beragamnya aplikasi produk yang dapat dihasilkan dari bahan baku karet alam. Salah satu produknya yang dapat meningkatkan nilai tambah adalah produk perekat (adhesive).

Teh merupakan salah satu minuman terpopuler yang memiliki banyak manfaat bagi kesehatan tubuh. Hal ini disebabkan karena teh mengandung senyawa-senyawa bermanfaat seperti polifenol, theofilin, flavonoid/metilxantin, tanin, vitamin C dan E, katekin, serta sejumlah mineral seperti Zn, Se, Mo, Ge, Mg. Namun demikian, teh juga mengandung zat yang tidak dikehendaki, yaitu kafein. Zat ini dapat menimbulkan reaksi yang tidak dikehendaki seperti insomnia, gelisah, merangsang, delirium, takikardia, ekstrasistole, pernapasan meningkat, tremor otot, dan diuresis. Untuk mengurangi efek negatif kafein, metode umum yang telah diterapkan untuk mengurangi kadar kafein yaitu ekstraksi dengan menggunakan solven dan ekstraksi dengan CO 2 . Penelitian ini difokuskan pada pembuatan teh rendah kafein dengan proses ekstraksi menggunakan pelarut etil asetat. Secara spesifik, penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu operasi terhadap penurunan kadar kafein, memperoleh kondisi optimum pada produksi teh rendah kafein, melakukan uji organoleptis untuk mengetahui aroma teh yang dihasilkan, dan menyusun persamaan model matematis ekstraksi kafein dari daun teh. Percobaan dilakukan dengan run sebanyak 10 dengan variabel bebas suhu (45,8 -74,1 °C ) dan waktu (63,4 -176,6 menit). Analisa kadar kafein dilakukan dengan menggunakan High Performance Liquid Chromatography (HPLC). Data yang diperoleh diolah dengan Response Surface Methodology untuk mendapatkan persamaan model matematik dan kondisi operasi optimum. Hasil percobaan menghasilkan teh dengan penurunan kadar kafein antara 10,4 -40,1 % (2,8 -10,9 mg/g teh). Produk yang dihasilkan adalah teh dengan kadar kafein antara 1,63 -2,44 %. Dengan metode RSM diperoleh kondisi optimum yaitu suhu operasi 58,5 °C dan waktu operasi 98,5 menit serta penurunan kadar kafein 40,3 %. Uji organoleptik menunjukkan bahwa proses ekstraksi tidak begitu mempengaruhi aroma teh.

A specific 1,2-␣-mannosidase from A. phoenicis was immobilised on China clay, cellulose DE-52 and by entrapment in sodium alginate beads with respective yields of 19 %, 16 % and 18 % in synthesis reactions consisting of 80% (w/w) mannose. Man␣1j6man was the predominant product with China clay-and DE-52-immobilised enzymes with lesser amounts of man␣1j2 and man␣1j3. With the alginate bead-immobilised enzyme, man␣1j2 was the predominant linkage formed.

A specific 1,2-ot-mannosidase was isolated from A. phoenicis and used in the equilibrium-controlled synthesis of ctl---~2-1inked mannobiose and mannotriose. Yields of 22.33 % disaccharide, 8.21% trisaccharide and 2.74 % tetrasaccharide were obtained. Regioselectivity was absolute for the 1-->2 linkage.

There are about 30% of cocoa beans still classified as inferior or low quality beans due to diseases. Low-quality cocoa beans can be used as the source of polyphenolic substances. The purpose of this study was to determine the potency of inferior cocoa beans with various particle sizes as raw materials for polyphenol extraction, and the use of polyphenol-rich cocoa extracts as antioxidant and antibacterial substances. The research was conducted in two stages, namely preliminary research and primary research. This preliminary study aimed to obtain polyphenol-rich cocoa bean extract and to examine antioxidant activity using DPPH method. The next research was to conduct antibacterial test against Escherichia coli and Bacillus subtilis using well diffusion method treated using polyphenols of each type of various particle size (16 mesh, 25 mesh, 35 mesh) with concentrations of 0 ppm, 25.000 ppm, 50.000 ppm, 75.000 ppm, 100.000 ppm. The plates were incubated at 37°C for 24 hours and the inhibition power against bacteria was observed. The results showed that the greater the concentration of polyphenol extracts and the smaller size of the filter powder cocoa resulted in the increase of bacterial growth inhibition area.

Utilization of pineapple waste as by-product of pineapple fruit consumption such as peel, fruit eyes, and the core of the pineapple is still low. The middle part of the pineapple fruit called core has elongated shape, rather hard texture, and slightly of sweet and sour taste. Sweet and sour taste from the pineapple core had good nutritional content, so it enabling to be developed into more economically products, such as jelly candy. Chewy texture, transparent colors, sweetness, and fruity aroma as the jelly candy’s properties are strongly influenced by the gelling components and the temperature processing. The use of right combination between carrageenan concentration, pineapple core, and heating temperature can produced a good quality jelly candy. This research was carried out with Randomized Complete Block Design (RAK) method with two factors, i.e. variations of carrageenan (2%, 3% and 4% (b/v) and heating temperature (70°C, 80°C, 90°C). The aims of the research were to known char...

This research have focused on isolation and identification of lactic acid bacteria (LAB) with potential antifungal which candidate as biopreservative microorganisms. LAB produce bioactive compound with antifungal activity. Thus, of a total of 69 lactic acid bacteria isolated and 39 isolates further tested its antifungal activity. Indigenous moulds that will be tested for antifungal activity of LAB were obtained from unfermented cocoa beans. There were black mould (allegedly Aspergillus niger), green mould (allegedly Aspergillus fumigatus) and grayish white mold (allegedly Mucor spp.). Thus, 18 isolates of LAB that could inhibit all of three types of fungi further identified in a phenotype, 3 isolates of LAB with highest antifungal activity in identification with API 50 CHL method and identified as Lactobacillus fermentum, with a different value of ID value, ID 99,8% (F1L-6an) criteria : very good identification; ID 99.9% (F1L-6dsr), criteria : very good identification , and ID 89.8% (F3L-7P) criteria : very good identification to the genus. LAB isolates obtained can be used as starter cultures to improve the quality of fermentation to inhibit the growth of mould, mycotoxin production, and fungicide residues so as to improve quality, safety of cocoa concumption, and increase the price of Indonesian cocoa bean exports.

The excellent quality of the cocoa beans is closely related to the processing of cocoa beans. This study aimed to compare the processing of bulk cocoa on the government estate and the private estate on Glenmore, Banyuwangi, East Java. The method use observation, interviews, and literature study to record relevant information, then analyzed with descriptive and qualitative analysis. The result showed that the government estate and the private estate on Glenmore, Banyuwangi, East Java did pay attention to the quality of cocoa beans because of the processing methods of cocoa beans of that two cocoa estates had been good, especially with the fermentation of cocoa beans. The processing of cocoa beans on the government estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, fermentation, washing or rinsing, drying, tempering, sorting, packaging, and storing. The processing of cocoa beans on the private estate on Glenmore, Banyuwangi, East Java comprises receiving raw ...

Forecasting is the art or science to estimate how many needs will come in order to meet the demand for goods or services, often based on historical time series data. The growing number of emerging companies in Indonesia today has created a very tight business competition in both services and products. Consumers choose the best service and high quality and low price. Consumer demand is always uncertain or varied in each subsequent period. The aim of this research was to determind the best backpropagation neural network architecture design and to predict the demand of frozen product of PND 26/30. This research used the method of Neural Network (ANN) and Processing ANN using MATLAB software. Implementation of ANN method in PT.XYZ using Backpropagation algorithm. Artificial neural network architecture used was 12 input layer, 1 output layer, and 12 hidden layer and activation function used tansig and purelin. Tansig for hidden layer and purelin for output layer. The best artificial neur...

Coffee powder as one of the processed products of the roasting coffee had a weakness that was giving a waste of brewing dreg. One of the efforts which could be done to reduce the brewing dreg was by making the dip coffee. Besides the dip coffee, the herbal coffee products such as the cinnamon was one of the diversification products of the processed coffee to obtain a new aroma and flavour and to obtain the healthy effect. This research aimed to know the dip cinnamon coffee characteristics by the roasting coffee difference level, the cinnamon powder concentration, and the treatment which resulted a good dip cinnamon coffee on its physical, chemical and organoleptic characteristics. This research used the Completely Randomized Design which consisted two factors; they were the roasting coffee level (light, medium, dark) and the cinnamon powder concentration (2%, 4%, 6%). Each treatment was used 3 repetitions. The physical and chemical characteristics test and the organoleptic preferenc...

The compound β-glucan is a polymer of glucose, which is polymerized through beta glycoside bond. The compound β-glucan has anti-tumor benefits, reducing the risk of heart disease, lowering cholesterol and so forth. The compound β-glucan can be produced by the fungus in ukstraseluler. One of the molds that can produce compounds in the extracellular β- glucan is Epicoccum nigrum, often called epiglucan. The purpose of this study was to determine the effect of aeration and oxygenation to the production epiglukan by Epicoccum nigrum in molasses media. This research was conducted using descriptive method with 3 under controlled conditions : anaerobic, aeration and oxygenation in the Stired Continuous Tank Reactor (batch culture). The parameters observed were the biomass (g / L), epiglucan (g/L), reducing sugar content (%) and pellet diameter are formed. Biomass and highest epiglikan obtained in oxygenated conditions which amounted to 7.074 g / L and 2.01 g / L. The resulting biomass pell...

Galacto-oligosaccharides (GalOS) are known as functional foods or prebiotics, and they have potential functions as efficient growth factors for Bifidobacteria and Lactobacilli. The Bifidobacteria participate in human digestion by improving metabolism as well as preventing the growth of putrefactive bacteria. The Bifidobacteria also posses anticarcinogen and anticholesterolaemic properties. In order to give the availability of GalOS in human diet, it will be necessary to manufacture synthetic GalOS using a simple method This research is an attempt to synthesize GalOS by means of high concentrations of galactose or lactose as the substrate employing b-galactosidases (EC 3. 2. 1. 23) from Aspergillus oryzae, and Bacillus circulans. The characteristics of synthesis reaction of GalOS with these enzymes and the structure of GalOS products will he also observed. All experiment steps will be carried out in the laboratory consisting of (a) synthesis of homoGalOS using h-galactosidases at var...

Penggunaan inokulan (biang) dalam proses fermentasi kakao merupakan salah satu cara sederhana sebagai upaya peningkatan kualitas produk kakao. Penelitian ini bertujuan untuk melakukan observasi fermentasi kakao di skala petani menggunakan inokulan S. cerevisiae (Sc), A. aceti (Aa), dan kombinasi keduanya yang dilihat dari pengamatan harian angka lempeng total (ALT), populasi total bakteri asam laktat (BAL), populasi total kapang-khamir (Total Yeast-Mold, TYM), pH, total asam, aktivitas antioksidan dan spektrum FTIR. Pengamatan harian dilakukan selama empat hari periode fermentasi. Pengukuran FTIR dilakukan pada hari pertama dan hari terakhir fermentasi. Aktivitas antioksidan berdasarkan reduksi DPPH diukur setelah proses fermentasi berakhir. Penelitian ini dilakukan selama delapan bulan dengan dua kali pengulangan. Hasil menunjukkan tidak terdapat perbedaan signifikan terhadap total bakteri, total BAL, dan total Kapang-Khamir selama hari pengamatan fermentasi. Total asam hasil akhir fermentasi tidak kurang dari 0,08±0,01% dengan pH biji kakao berkisar pada 4,31 hingga 5,92. Aktivitas antioksidan hasil fermentasi kakao yang cukup baik diperoleh dengan inokulan kombinasi S. cerevisiae (1% v/b) dan A. aceti (1% v/b). Berdasarkan observasi spektrum FTIR pada zona identifikasi, penggunaan kombinasi inokulan menunjukkan hasil yang konsisten mendekati kualitas kakao komersial. Penggunaan gabungan inokulan Sc dan Aa direkomendasikan untuk digunakan dalam upaya meningkatkan kualitas fermentasi kakao oleh petani skala kecil.

Effort to improve the yield of bioetanol production from cassava peels were be carried out by separated hydrolysis fermentation (SHF) and simultaneous saccharification fermentation (SSF) using Aspergillus niger, Trichoderma viride and New Aule Instant Dry Yeast. The purpose of this research is to measure bioetanol production from cassava peels using three different culture methods i.e SHF1 (A. niger 24 hours +New Aule Instant Dry Yeast); SHF2 (T. viride 24 hours+New Aule Instant Dry Yeast); and SSF (A. niger + T. viride + New Aule Instant Dry Yeast). The research results showed SHF1 (2,58 g/l) produced higher ethanol than that of SHF2 (2,15). The methods of SSF eficiency produced ethanol (2,93 g/l) and faster (18 hours) compared the methods of SHF1 and SHF2 which need 48 hours incubation time to reach maximum level. Keywords: bioethanol, cassava peels, SHF, SSF, A.niger, T.viride, new aule instant dry yeast

Effort to improve the yield of bioetanol production from cassava peels were be carried out by separated hydrolysis fermentation (SHF) and simultaneous saccharification fermentation (SSF) using Aspergillus niger, Trichoderma viride and New Aule Instant Dry Yeast. The purpose of this research is to measure bioetanol production from cassava peels using three different culture methods i.e SHF1 (A. niger 24 hours +New Aule Instant Dry Yeast); SHF2 (T. viride 24 hours+New Aule Instant Dry Yeast); and SSF (A. niger + T. viride + New Aule Instant Dry Yeast). The research results showed SHF1 (2,58 g/l) produced higher ethanol than that of SHF2 (2,15). The methods of SSF eficiency produced ethanol (2,93 g/l) and faster (18 hours) compared the methods of SHF1 and SHF2 which need 48 hours incubation time to reach maximum level. Keywords: bioethanol, cassava peels, SHF, SSF, A.niger, T.viride, new aule instant dry yeast