Jurnal Teknologi dan Mutu Pangan

Pengaruh Lama Pemanasan pada Penurunan Kualitas Mutu Minyak Goreng Sawit Komersial

Melati Claudia Telaumbanua, Qabul Dinanta Utama — Wed, 31 Jan 2024 00:00:00 +0800

The quality of palm cooking oil is an important parameter that must be considered. Repeated use of cooking oil at high temperatures and prolonged exposure can change the physical characteristics of the oil and result in oil degradation and increase polar components such as triacylglycerol dimers and oligomers that can increase the risk of heart and gastrointestinal diseases. This study aims to analyze the deterioration of palm cooking oil during the frying process. Cooking oil samples were heated at 150-160 ℃ for 45, 60 and 90 minutes. This study used the observation method of free fatty acid content, peroxide number and total oxidative value (TOTOX value). The results showed that heating at a temperature of 150-160 ℃ caused a decrease in quality characterized by an increase in free fatty acid content, peroxide number and TOTOX value. Based on the results of the research conducted, it shows that of the three samples of packaged palm cooking oil tested, packaged palm cooking oil Y is the best quality oil by having the lowest fatty acid content, peroxide number and TOTOX value among packaged palm cooking oils X and Z. This study makes an important contribution in recognizing the negative impact of repeated use of palm cooking oil at high temperatures, by identifying deterioration through observations of free fatty acid content, peroxide number, and TOTOX value, which have significant implications for cardiovascular and gastrointestinal health.

Analisis Uji Fisik dan Kimia Daun Sirsak (Annona muricata L.) yang dikeringkan dengan Suhu Berbeda Menggunakan Mesin Tray Dryer

Qothrun Nada Sulistiani, Devi Tanggasari — Wed, 31 Jan 2024 10:53:18 +0800

Soursop leaf drying is an important method to maintain the quality and shelf life of herbal raw ingredients, with different drying temperatures affecting the physical and chemical characteristics of soursop leaves. Drying can be done naturally and artificially. One of the artificial drying methods that can be used is the tray dryer method. Therefore, this study aims to analyze the effect of temperature on the tray dryer machine on the physical and chemical drying results of soursop leaves. The method used was an experimental method with a completely randomized design (CRD) model using one factor with three treatments. The results showed that different temperatures affected the weight loss of soursop leaf drying, and decreased the water content of soursop leaf drying. The best soursop leaf drying temperature to reduce weight loss and moisture content is using a temperature of 55 ℃. The soursop leaf drying process at 45 ℃ produced the best tannin content of 281.0 ppm and the best phytosterol of 17.42 mg. This research makes an important contribution in determining the optimal temperature on a tray dryer machine for drying soursop leaves that have the potential to be developed as a functional drink.

Identifikasi secara Kualitatif dan Kuantitatif Kandungan Siklamat serta Sakarin pada Minuman “Bubble Tea (Boba)” Komersil

Uswah Choiriyatun Nisa, Amalia Wahyuningtyas, Dina Fithriyani, Zada Agna Talitha — Wed, 31 Jan 2024 00:00:00 +0800

Boba drink (bubble tea) is one of the most popular drinks among young people today. This drink has a good taste, but can cause health problems if consumed excessively. The use of synthetic sweeteners in beverage additives is also often used by the food and beverage industry, including cyclamate and saccharin. Thus, it is necessary to identify the sweetener content used in boba drinks. This study aims to identify and measure the levels of artificial sweeteners (Saccharin and Cyclamate) in boba drinks in Bandar Lampung. The research method used is descriptive method using purposive sampling technique. The samples tested were drinks and boba sold at shopping places and cafes in the city of Bandar Lampung. The results showed that there was cyclamate content in the boba drink samples tested based on qualitative tests characterized by the formation of white precipitate, there were five positive samples of cyclamate that exceeded the SNI 01-6993-2004 limit with levels varying from 1510.35 to 2520.89. The highest cyclamate level is owned by the Boba D beverage sample. The saccharin qualitative test showed negative results, indicated by no green color change. This study makes an important contribution in raising consumer awareness of additives in beverages.

Perbandingan Parameter Mutu Crude Palm Oil Produksi PT XYZ Terhadap Ketetapan Mutu Standar Nasional Indonesia

Soliawati Soliawati, Qabul Dinanta Utama — Wed, 31 Jan 2024 10:57:30 +0800

Crude palm oil (CPO) is oil synthesized from the flesh of the palm fruit. CPO has several components that determine its quality, such as moisture content, impurity content, free fatty acid content (FFA), Deterioration of Bleachability Index (DOBI), carotene content, and Iodine Value (IV). Analysis of the physicochemical properties of CPO is needed to determine the quality of the CPO produced, by comparing the test results with the applicable quality standards. This study aims to analyze the quality of CPO produced by PT XYZ and compare it with the SNI 01-2901-2006 quality standard applicable in Indonesia. This research was conducted using the CPO sampling method from PT XYZ. The parameters observed include moisture content, dirt content, ALB, DOBI, and copper and iron metal content. The analysis results show that the moisture content, impurity content, and FFA of PT XYZ CPO samples have met the CPO quality requirements in accordance with SNI provisions. The tested crude palm oil has an average value of 12% moisture content, 0.02% impurity content, ALB 3.33% DOBI 2.38, Cu content 0.31 ppm and Fe content 4.82 ppm. This research makes an important contribution in assessing the quality of crude palm oil (CPO) produced by PT XYZ, ensuring that critical parameters such as moisture content, dirt content, and ALB are in accordance with SNI quality standards, so that the results can be a guideline for the palm oil industry in maintaining the quality of its products.

Review-Tanaman Porang (Amorphophallus muelleri Blume) dan Potensinya untuk Diversifikasi Pangan

Emilda Emilda — Wed, 31 Jan 2024 00:00:00 +0800

The threat of a food crisis must be addressed immediately, especially ensuring the fullfillment of staple foods such as rice. The food diversification program should be used as an anticipatory strategy. Because Indonesia has a diversity of local food from tubers and cereals as a substitute for rice. The porang plant is one of the local foods that has the potential to be developed. The aim of makingthis article is to analyze the potential and opportunities for developing porang to encourage of food diversification programs. The method used is a literature review with a descriptive approach using secondary literature. The results shows that porang has been widely cultivated. This plant has great potential as a substitute for rice because of its high carbohydrate content. Apart from that, porang is rich in glucomannan which is very good for health. Glucomannan is a water-soluble polysaccharide fiber which is beneficial for the body such as maintaining body weight, controlling cholesterol, reducing the risk of cancer, etc. Porang is widely used by the food industry as an emulsifier and thickener. However, the provision of quality seeds in sufficient quantities and the availability of glucomannan purification technology that is easily accessible to the public are obstacles in developing porang. To overcome this, an integrated, comprehensive and harmonious policy is needed starting from the production aspect, price guarantees and providing technology for processing porang tubers. On the other hand, this policy must also be supported by the community by starting to build the habit of consuming porang in households

Analisis Rantai Pasok Ketersediaan Bahan Baku Produk Pertanian Jenis Beras dengan Metode Supply Chain Operations Reference

Laeela Jauhara, Devi Tanggasari — Fri, 02 Feb 2024 15:47:13 +0800

Supply chain management affects the availability, sufficiency, and quality of raw material inventory. With effective supply chain management, the inventory will always be well-maintained, meeting the needs and demands when required, especially at UD. Fajar Samudra. The purpose of this research is to understand the supply chain management regarding raw material inventory at UD. Fajar Samudra using a descriptive qualitative research method that addresses in more detail the specific and in-depth issues studied at UD. Fajar Samudra. In qualitative research, the population and sample are referred to as informants (company executives, warehouse managers, and the three largest suppliers at UD. Fajar Samudra). The research results indicate that the supply chain management at UD. Fajar Samudra shows that the supply chain management has not been able to meet the raw material inventory due to several issues in the field. These issues include inadequate procurement of raw materials due to the selection of rice types that do not match the requirements, damaged rice quality due to distribution processes, and unfulfilled quantity needs or demands, leading to dissatisfaction among consumers, as measured by the Supply Chain Operations Reference (SCOR) performance metrics. The advice that can be given to UD. Fajar Samudra is to make improvements by conducting forecasting based on historical sales data, engaging suppliers that implement management information systems, and implementing line balancing to enhance production strategies.

Analisis Ketersediaan Bahan Baku Industri Tahu dan Tempe melalui Pendekatan Supply Chain Management

Yuni Handayani, Devi Tanggasari — Thu, 15 Feb 2024 16:40:48 +0800

Supply Chain Management (SCM) is a crucial component in the manufacturing industry. SCM involves key activities such as designing new products, planning production and inventory, executing production, shipping activities, and procuring raw materials, especially at UD. Rahayu. UD. Rahayu is a culinary business specializing in tofu and tempeh, operating since 1980 and continuing to date. The business has consumers in various places. During the red months (when the sky is bright), UD. Rahayu reduces its production, impacting the production process and raw material availability at UD. Rahayu. The objective of this research is to examine Supply Chain Management and the distribution patterns of raw materials for tofu and tempeh from local suppliers at UD. Rahayu. The research was conducted using qualitative methods, including observation, in-depth interviews, and the distribution of questionnaires to relevant parties involved in the study, containing pertinent questions. The results indicate that the inventory risk of raw materials is not solely due to a lack of suppliers; several factors influence it, such as the risk of damaged raw materials, mismatched specifications, delayed arrival of raw materials, and excess raw material risk. Consequently, the success of a supply chain, particularly in the availability of raw materials, can have a positive impact on meeting the production needs of UD. Rahayu. This research makes an important contribution to our understanding of Supply Chain Management in the context of culinary businesses, as well as providing a basis for further research in this area.