Jurnal Besemah Teknologi Hasil Pertanian
Jurnal Besemah Teknologi Hasil Pertanian adalah sebuah publikasi ilmiah yang berfokus pada bidang teknologi dan pengolahan hasil pertanian. Jurnal ini bertujuan untuk menyebarluaskan hasil penelitian, kajian, dan inovasi terkait pemanfaatan teknologi dalam meningkatkan nilai tambah, kualitas, dan keberlanjutan produk pertanian. Jurnal ini menjadi wadah bagi para akademisi, peneliti, praktisi, dan mahasiswa untuk berbagi pengetahuan dan pengalaman dalam mengembangkan sektor pertanian, khususnya dalam konteks pengolahan hasil pertanian. Ruang Lingkup Jurnal: Teknologi Pengolahan Hasil Pertanian: Inovasi dalam metode pengolahan, pengawetan, dan peningkatan kualitas produk pertanian. Rekayasa Proses Pertanian: Pengembangan alat dan mesin pertanian, serta sistem produksi yang efisien dan ramah lingkungan. Pengembangan Produk Pertanian: Studi tentang diversifikasi produk, pangan fungsional, dan bahan baku berbasis pertanian. Manajemen dan Keberlanjutan: Strategi pengelolaan hasil pertanian yang berkelanjutan, termasuk aspek ekonomi, sosial, dan lingkungan. Kualitas dan Keamanan Pangan: Penelitian terkait standar mutu, keamanan pangan, dan analisis risiko dalam produk pertanian. Tujuan: Mempromosikan penelitian dan inovasi di bidang teknologi hasil pertanian. Mendorong kolaborasi antara akademisi, industri, dan pemerintah dalam pengembangan sektor pertanian. Menyediakan referensi ilmiah yang berkualitas bagi pengembangan ilmu pengetahuan dan teknologi pertanian. Target Pembaca: Jurnal ini ditujukan bagi para peneliti, akademisi, mahasiswa, praktisi industri pertanian, serta pemangku kebijakan yang tertarik dengan perkembangan teknologi dan pengolahan hasil pertanian. Frekuensi Publikasi: Jurnal Besemah Teknologi Hasil Pertanian diterbitkan secara berkala, baik dalam format cetak maupun online, untuk memastikan aksesibilitas dan penyebaran informasi yang luas. Dengan fokus pada pengembangan teknologi dan inovasi, Jurnal Besemah Teknologi Hasil Pertanian diharapkan dapat berkontribusi secara signifikan dalam memajukan sektor pertanian, khususnya dalam meningkatkan nilai tambah dan daya saing produk pertanian di tingkat nasional maupun global.
PENGUKURAN LAJU RESPIRASI BERBAGAI PRODUK HORTIKULTURA
This study measures the respiration rate of horticultural products, specifically sweet corn and tomatoes, to determine their postharvest shelf life. Fruits and vegetables are considered "alive" after harvest because they continue to undergo respiration, which involves the absorption of oxygen (O2) and the release of carbon dioxide (CO2) to maintain metabolic activity. The respiration rate is a good index for predicting shelf life, as a higher rate leads to more rapid deterioration. The objectives of this study were to understand the equipment, methods, and calculations for measuring respiration rates. The closed-system method was used for the experiment, with samples placed in sealed jars and measured with a gas analyzer. Measurements were taken for sweet corn at 20, 40, and 60 minutes, and for tomatoes at 60, 90, and 120 minutes. The results showed different trends for each commodity. Sweet corn, classified as a commodity with a very high respiration rate, showed CO2 respiration rates above 60 ml/kg hour. The decrease in CO2 concentration over time could be due to damaged mitochondria, which disrupts metabolic reactions. In contrast, tomatoes, which are classified as having a medium respiration rate, showed a drastic decrease in CO2 levels, with values well.
STRATEGI PENGOLAHAN MINIMAL TOMAT PAGARALAM MENGGUNAKAN MODIFIED ATMOSPHERE PACKAGING (MAP)
Penelitian ini membahas mengenai pengolahan minimal produk hortikultura, khususnya tomat (Solanum lycopersicum), menggunakan kemasan atmosfer termodifikasi (Modified Atmosphere Packaging atau MAP). Tujuan dari praktikum ini adalah untuk mempelajari perubahan mutu tomat, pengaruh pre-cooling (pendinginan awal), dan perancangan kemasan MAP. Tomat adalah komoditas hortikultura yang memiliki nilai ekonomi tinggi, namun mudah mengalami pembusukan setelah dipanen karena masih aktif bermetabolisme dan bernapas. Proses ini didukung oleh oksigen, yang juga mendorong kerusakan seperti oksidasi lipid dan pertumbuhan mikroorganisme. Metode pengemasan MAP bertujuan untuk memperpanjang umur simpan tomat dengan mengontrol komposisi atmosfer di dalam kemasan, biasanya dengan mengurangi kadar oksigen (O2) dan meningkatkan kadar karbondioksida (CO2). Hal ini memperlambat proses pematangan, respirasi, dan pertumbuhan mikroorganisme yang merusak. Praktikum ini mengamati perubahan mutu tomat (bobot, warna, dan TPT) serta komposisi gas (O2 dan CO2) pada perlakuan tanpa pre-cooling dan dengan pre-cooling pada suhu 5 °C dan 15 °C. Hasil pengamatan menunjukkan bahwa kadar O2 di dalam kemasan menurun seiring waktu, sementara kadar CO2 meningkat, yang sejalan dengan tujuan pengemasan MAP. Perlakuan pre-cooling secara signifikan memengaruhi persentase susut bobot tomat, dengan rata-rata susut bobot pada perlakuan pre-cooling lebih kecil daripada tanpa pre-cooling. Nilai warna (a), yang menunjukkan tingkat kemerahan, menurun pada semua perlakuan, menunjukkan perlambatan proses pematangan. Tingkat kesukaan panelis terhadap warna, bau, dan rasa tomat juga menurun seiring lamanya penyimpanan, dan pada hari ke-7 dan ke-10, sampel sudah mulai ditolak.
Pengaruh Tingkat Vakum dan Metode Pasteurisasi terhadap Mutu Nasi Kemas
Rice is one of the staple foods of Indonesian people. Age keeps the rice short enough and the serving takes a long time to be a barrier for Indonesian people in consuming rice in all situations, especially emergencies. Making rice with special treatment, such as vacuum packaging and pasteurization is expected to overcome these problems. This rice product is called packaged rice. This study aimed to determine the level of vacuum and the suitable pasteurization method in the manufacture of packaged rice products. Vacuum packing followed by pasteurization (steaming and boiling) is the method of choice to produce packaged rice. The results showed that the vacuum level and pasteurization were not able to produce packaged rice that had a long shelf life, especially when stored at room temperature. This is indicated by the total results of microbes that exceed the safe limit, which is > 6 logs CFU/gram. The results of the total microbes affected the decrease of pH on days 4 and 7, and also the results of sensory evaluation on days 4 and 7, which was not suitable for testing to the panelists. However, cold storage has a better effect in terms of the shelf life of packaged rice products because the rate of microbial growth is inhibited so that the total microbial count is < 6 logs CFU/gram. Therefore, packaged rice products are recommended to be stored at cold temperatures before being consumed.
Minuman Fungsional Dari Kombinasi Kopi Hijau Robusta (Coffea canephora), Ekstrak Gambir (Uncaria gambir Roxb.) dan Pasak Bumi (Eurycoma longifolia Jack)
The objective of this research was to design beverage product with functional properties from the combination of green coffee Robusta, gambir extract and pasak bumi. The research used a Non-factorial Completely Randomized Design (CRD) consisting of 5 levels to obtain 5 treatments. Each treatment was repeated 3 (three) times. The parameters observed in this study included physical characteristics (solubility), chemistry (pH, total phenol and antioxidant activity), and microbiology (antibacterial activity). The results showed that the formulation of green coffee Robusta, gambir extract and pasak bumi had significant effect on solubility, pH, total phenol, and antioxidant activity. Characteristic of functional drink was produced pH 5.08 to 5.24, solubility 8.28 to 34.7%, total phenol 26.29 to 119.67 mg/g, antioxidant activity (IC50) 40.97 to 62.13 ppm, and clear zone diameter formed in Staphylococcus aureus reaches ±5 mm for gambir (control treatment). Based on antioxidant activity and total phenol, the best treatment was F5 (green coffee 60% : gambir 30% and pasak bumi 10%).
AKTIVITAS ANTIOKSIDAN BEBERAPA OLAHAN TANAMAN UNTUK MENJADI PRODUK TEH
Tea is a beverage known to have high antioxidant content. Several processed teas from several plants in Indonesia have been investigated for their antioxidant content. This journal discusses some of the antioxidant content of various plants that are claimed to be teas that have been processed in various processing methods. The antioxidant test method chosen for the review of antioxidant testing in its preparations is the DPPH (1,1- Diphenyl-2- picrylhydrazyl) method because this method is widely used in various antioxidant studies. The teas found by the author from several literatures include Moringa leaf (Moringa oleifera), soursop leaf tea (Annona muricata), cocoa leaf tea (Theobroma cacao L), coffee leaf tea (Coffea arabica), and edible flowers such as flower tea. rosella (Hibiscus sabdariffa), butterfly pea flower (Clitoria ternatea), then green tea and black tea (Camellia sinensis) as a comparison. The results of the review showed that the highest level of antioxidant activity was found in moringa leaf tea (74.9% inhibition) and the lowest was found in cocoa leaves (20.31% inhibition). All samples were still under the antioxidant activity of green tea (Camellia sinensis).
MORFOLOGI MIKROPARTIKEL EKSTRAK KINANG DENGAN VARIASI WAKTU DAN SUHU PROSES ULTRASONIKASI
Indonesia is a tropical country that has biodiversity and known as a storehouse of herbal plants. In general Indonesian people have healthy traditional habits, by consuming several mixtures of herbal ingredients, which is the habit of Nginang. Nginang consists of several ingredients mixed with herbal plants such as betel leaf, areca nut, whiting and gambier which are then mixed and chewed. The habit of Nginang is mostly done by parents and is less desirable because it has a strong flavor and smell. The composition of kinang has many benefits because it contains antioxidant and antibacterial compounds, so that further action is needed by making innovations. The innovation that can be done is by making kinang extract microparticles. Microparticles have a size of 1 – 1000 μm, microparticles can be an effective delivery system for the active substance and can release more than 80% of the active substance within 10 minutes. The manufacture of microparticles can use the ultrasonication process. The objective of this reaserch was to determine the effect of variations in time and temperature of the ultrasonication process on the morphology of the microparticles of kinang extract. The ultrasonication time variations used were 30 minutes, 60 minutes, 90 minutes, and 120 minutes. While the ultrasonication temperatures used are 50°C, 60°C, and 70°C. The results of the Scanning Electron Microscope (SEM) show that the resulting microparticles are not spherical or irregular. At 150 times magnification, the size of the microparticles ranged from ± 54 m to 700 m. Based on the results of physical characteristics, it can be proven that the microparticles with the best morphology are in the variation of the ultrasonication process with a time of 30 minutes and a temperature of 60°C.
UJI SENSORIS DAN PH TAPAI SINGKONG (Manihot esculenta L) DENGAN FERMENTASI AERASI
Tapai is one of the original fermented foods found in Indonesia. The manufacturing process in cassava tapai contains microorganisms from tapai yeast which under anaerobic conditions will produce amylase enzymes and amyloglucosidase enzymes, two enzymes that play a role in the decomposition of carbohydrates into maltose and glucose. S. cerevisiae is a fermentative species in the fermentation process, which breaks down glucose into CO2 and strong alcohol. But in the presence of oxygen, S. cerevisiae can also carry out respiration, namely oxidizing sugar to CO2 and water. This study aims to determine the effect sensory on cassava tapai and pH. This study used a factorial randomized block design (RAKF) with two factors, namely aeration (A) (without aeration and with aeration) and fermentation time (B) (0, 24, 48, 7, and 96 hours). Parameters observed were sensory test with hedonic tests and pH. The cassava tapai preferred by the panelists in terms of aroma was the treatment with aeration, 48 hours of fermentation with an average score of 3.04, in terms of texture in the treatment without aeration, 72 hours of fermentation with an average score of 2.84, and in terms of color in the treatment without aeration, 48 hours fermentation with an average score of 3. The difference in the length of fermentation time can have a significant effect on the texture of the fermented product. the longer the fermentation it will produce softer and watery texture due to the anaerobic fermentation process that produces water (H2O). And the interaction of aeration treatment and fermentation time has a significant effect on pH.
ANTIOXIDANT ACTIVITIES IN GERMINATING MUNGBEAN
The objectives of this work were to investigate the influence of germination times (24,48, 72, 96, 120 h) and conditions (light and dark) on the moisture content and antioxidant activity in mungbean sprout. The antioxidant activity were analyzed using in vitro methods. ABTS and DPPH methods were used to measure the antioxidant activity. A significant increase (p-value < 0.05) was observed under ABTS method at 72 and 96 h, while it decreased at longer germination times. In addition, using DPPH method decreased the antioxidant activity significantly (p-value < 0.05) from 24 to 48 h, however, it increases again at 72 and 96 h. Germination times and conditions significantly affects (p-value < 0.05) the antioxidant activities of mungbean sprout. Based on the results, germination under dark conditions enhanced lower antioxidant activities during germination process.
UJI ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN BUBUR KACANG MERAH DAN SUBSTITUSI SANTAN KELAPA SEBAGAI PENGGANTI LEMAK HEWANI
Ice cream is a frozen food made milk product with stabilizers, emulsifiers, sweeteners and coloring agents. Milk is a source of animal fat with function in the formation of ixe cream texture. Sources of animal fat can be replaced with sources of vegetable fat, such as coconut milk. Coconut milk is an alternative food to replace cow’s milk in making ice cream. The solid content in ice cream can come from nuts such as red beans. The ice cream formulation with the addition of red bean poridge and coconut milk consisted of 5 (five) formulations (w/w) with a formulation treatment factor were the addition of a source of fat (coconut milk) and red bean poridge. The organoleptic test results with included apperance (color), taste and texture showed that the A2 formulation (addition of 80% fat source and 20% red bean poridge) was the best preferred formulation by the panelists with score color 4.2, taste 3.88, texture 3.36 and aroma 3.76.
PENGARUH PERBEDAAN MEREK DAN SUHU PENYEDUHAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH TUBRUK (Camellia sinensis L.)
One type of plant that is popular to drink is tea. From the polyphenolic compounds of this plant species containing antioxidant flavonoids are derived. The purpose of this study was to determine the total phenolic content and determine the antioxidant activity of ten brands of tea from Surakarta which were produced by the steeping process. Antioxidant activity was measured using the FRAP method and the DPPH method, and total phenol could be tested using the Follin-Ciocalteu method. The results showed that the highest total phenol was in the GP brand at 15.04% at a brewing temperature of 70°C and at 100°C with the GP brand at 24.46%, while the lowest phenol content was 7.20% at a brewing temperature of 70 °C with the 99 tea brand and at a brewing temperature of 100°C it was 7.94% with the PC tea brand. The highest samples of antioxidants using the DPPH method were steeping brand 999 at 70°C of 83.00% and steeping GP brand at 100°C of 78.70%. From the results of research conducted antioxidant testing using the FRAP method showed that the highest antioxidant activity of brewed tea at 100°C was 21.65% at 2T tea brand and the lowest antioxidant activity was brewed tea with PC tea brand at 8.87% at 70 °C and 100°C have the same value.
Penggunaan Metode Life Cycle Assessment (LCA) Sebagai Pendukung Pengambilan Keputusan Dampak Lingkungan Pada Industri Kelapa Sawit
Along with the development of human activities, anthropogenic activities increase environmental pollutants from waste industrial activities, one of which is the massive palm oil industry in Indonesia. Life Cycle Assessment (LCA) is a tool for analyzing the environmental impact of production processes or services. Human activities have harmed the environment, such as air pollution due to machines, water and soil pollution due to using fertilizers and pesticides, and water consumption. This article describes the application of LCA in the oil palm plantation sector as a support for decision-makers. The Preferred Reporting Items for Systematic Reviews and Meta-analysis Items (PRISMA) approach was used to identify, screen, and include relevant articles. Identifying articles related to LCA in the oil palm plantation sector that meet the requirements for content analysis is one method of writing.
PENGARUH METODE PENGUPASAN TERHADAP SIFAT FISIK SAYURAN
Vegetables are a type of food that contains lots of vitamins and minerals needed by the body. Vegetables contain high water content so their shelf life is shorter. Therefore, vegetables can be shipped, one of which is peeling to extend their shelf life. This research aimed to determine the effect of the stripping method on stripping performance and the quality of the peeled product. This research uses a descriptive method. The parameters observed were the length of time for peeling and the physical quality of the vegetable flesh after peeling. The results of the research show that the most effective vegetable peeling is peeling with NaOH where the time required for peeling vegetables is an average of 52.85 seconds while the resulting yield is an average of 87.85% because the time required to peel the vegetables is relatively short. compared to other methods and the yield produced is also quite large.
Karakter Fisik Pati Sukun Sebagai Pengental pada Saus Tomat dan Pembentuk Gel pada Cendol
Breadfruit contains high starch so it can be processed into breadfruit starch. Starch products are known to act as thickening and gelling agents. In the food field, thickening properties can be applied to making tomato sauce, and gelling properties can be applied to making cendol. This research aimed to evaluate the addition of breadfruit starch to tomato sauce and cendol products. The research began with observing the paste properties of breadfruit starch, such as paste properties, color test, and swelling power. Next, tomato sauce is made using the cooking principle after mixing tomato pulp, spices, breadfruit starch, sugar, and salt. Meanwhile, cendol is made using the principle of cooking and cooling over ice water after mixing rice flour, breadfruit starch, pandan coloring, and salt. Tomato sauce and cendol based on breadfruit starch were observed through the product's physical appearance. The research showed that breadfruit starch had an L value of 95.16 (bright white color) and a swelling power of 14.99 g/g. Meanwhile, breadfruit starch's peak viscosity and setback viscosity are 4795 cP and 1731 cP, respectively, relatively high. Hence, it can be used as a thickener and geller in food products. In its application, breadfruit starch with 1, 3, and 5% concentrations can thicken tomato sauce. Also, breadfruit starch mixed with rice flour can form a strong gel on cendol. This research provides useful information on applying breadfruit starch in food products, such as tomato sauce and cendol, and is a promising research area to explore.
NILAI pH, KEKENTALAN, DAN ANALISIS FINANSIAL YOGURT DENGAN PENAMBAHAN AIR KELAPA MUDA
Yogurt is a fermented product made from milk using Lactic Acid Bacteria (LAB) such as Lactobacillus bulgaricus and Streptococcus thermophillus as fermenting agents. Young coconut water has good potential as an additional ingredient in yogurt because of its nutritional content. The research aims to determine the effect of adding young coconut water on the pH and viscosity of yogurt and to calculate the financial analysis of the product. The stages of making yogurt begin with measuring 500 ml of UHT milk for each treatment, then adding young coconut water with a control concentration (0 ml), P1 50 ml, P2 75 ml, P3 100 ml, P4 125 ml, inoculating 5% plain yogurt and incubated for 9 hours. The resulting yogurt product is analyzed for pH value, viscosity, and financial analysis. The research results showed that the addition of young coconut water reduced the pH value of yogurt from 4.37 - 3.87, the viscosity of yogurt ranged from 31.33 dpa.s - 9.33 dpa.s and financial feasibility with R/C 1.59. BEP price 15,700 and BEP unit 1,859.
PENGARUH METODE PENCUCIAN TERHADAP KONDISI BAKTERIOLOGIS BOTOL KACA
Cleanliness of cutlery is one of the important aspects of food hygiene and sanitation. Unsanitary handling of cutlery caused bacterial contamination in food that can multiply into diseases in the body. Washing is an effective way to maintain sanitation and prevent the growth of bacteria. This research aimed to determine the effect of several washing methods on the number of bacterial colonies found in the glass bottle using TPC method. This research used a descriptive method, with treatments of unwashed, washed, and washing with detergent. The results of the study showed that washing reduced the number of bacterial colonies, but not yet according to standards. According to the Minister of Health Regulation, the standard number of colonies on cutlery is 0 colonies/cm2, while the number of colonies based on the research results is unwashed 296 colonies/cm2, washed 152 colonies/cm2, washed with detergent 26 colonies/cm2 on NA media, and unwashed 124 colonies/cm2, washed 74 colonies/cm2, washed with detergent 24 colonies/cm2 on PDA media. Based on these results, washing with detergent is the most effective method because it has the smallest number of colonies.
Uji Kimia Sirup Jeruk Gerga (Citrus Nobilis Sp.) dengan Variasi Kadar Gula dan Sari Buah Jeruk Gerga
Jeruk gerga merupakan salah satu tanaman potensial di Kota Pagaralam. Namun, belum banyak masyarakat mengetahui kandungan dari jeruk gerga. Seiring meningkatnya luas area tanam, terjadi pula peningkatan jumlah produksi jeruk gerga. Hal ini mengakibatkan stok buah melimpah. Kelemahan dari buah jeruk gerga salah satunya adalah mudah rusak (perishable) dan umur simpannya relatif rendah. Tingginya kandungan air pada buah jeruk gerga yang menyebabkan jeruk lunak dan mudah mengalami pembusukkan pada bagian permukaan dan bagian dalam kulit.. Buah dengan kadar air tinggi dapat mengalami kerusakan mekanis, penurunan massa buah, laju respirasi, dan laju transpirasi yang tinggi. Oleh karena itu, pada saat panen dan pascapanen diperlukan proses penangan. Tujuan dari penelitian ini adalah mengetahui karakteristik kimia dari sirup jeruk gerga dengan variasi kadar gula dan sari buah jeruk. Perbandingan sari buah jeruk berpengaruh nyata terhadap kadar air, ph, dan gula total sirup jeruk gerga. Hasil dari penelitian ini adalah perbandingan sari buah jeruk berpengaruh nyata terhadap kadar air, ph, dan gula total sirup jeruk gerga. Variasi kadar gula berpengaruh nyata terhadap terhadap kadar air, ph, dan gula total sirup jeruk gerga. Hal ini menunjukkan bahwa variasi kadar gula dan sari buah jeruk gerga berpengaruh terhap karakteristik kimia sirup jeruk gerga
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ANALISIS CEMARAN MIKROBA BAKSO DI PASAR TRADISIONAL DRAMAGA BOGOR
Bakso merupakan produk olahan daging yang dihaluskan, dicampur dengan bumbu dan tepung, lalu dibentuk menjadi bola-bola kecil dan direbus. Bakso menjadi makanan yang banyak disukai masyarakat namun dalam pengolahan, pendistribusi dan penyimpanan bakso rentan terkontaminasi bakteri. Bakso yang berkualitas dan aman di konsumsi harus memenuhi standar mikrobiologi tidak mengandung cemara bakteri Escherichia coli dan Salmonella sp. sehingga tidak menimbulkan ganggungan kesehatan oleh karena itu diperlukan analisis kualitas bakso untuk mengetahui gambaran jumlah mikroorganisme pada bakso. Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologi bakso yang berada di pasar tradisional Dramaga, Bogor Pengujian ini menggunakan bakso yang berasal dari Pasar tradisional Dramaga Bogor, dengan berbagai waktu penyimpanan setelah berada di konsumen. Parameter yang diamati berdasarkan karakteristik mikrobiologi meliputi Total Plate Count (TPC), pengujian Salmonella sp dan pengujian e. coli dibuat duplo. Penelitian ini bersifat deskriptif. Hasil penelitian menunjukan dari sampel yang di uji, nilai TPC pada bakso 24 jam di konsumen sebesar 3.00 x 10-3 cfu/g dan pada sampel 48 jam sebesar 5.55 X 10-3 cfu/g serta kedua sampel negatif mengandung salmonella.sp sedangkan pada cemara E. Coli kedua sampel bakso terdapat jumlah koloni E.coli sebesar 1.59 x 10-1 cfu/g pada sampel 24 jam dan 2.20 x 10-1 cfu/g pada sampel 48 jam.
Copyright (c) 2024 https://creativecommons.org/licenses/by-nc-sa/4.0
Indonesia merupakan salah satu negara tropis yang memiliki keragaman hayati dan dikenal sebagai gudang tanaman herbal. Masyarakat Indonesia pada umumnya mempunyai kebiasaan tradisonal sehat yaitu dengan mengkonsumsi beberapa campuran bahan herbal salah satunya kebiasaan menginang. Nginang terdiri dari beberapa bahan campuran tanaman herbal seperti daun sirih, pinang, kapur sirih dan gambir yang kemudian dicampur dan dikunyah. Kebiasaan menginang ini lebih banyak dilakukan oleh orang tua dan kurang diminati karena memiliki flavor dan bau yang kuat. Komposisi bahan campuran kinang ini memiliki banyak manfaat karena mengandung senyawa antioksidan dan antibakteri, sehingga perlu adanya tindakan lanjutan dengan membuat inovasi. Inovasi yang dapat dilakukan yaitu dengan pembuatan mikropartikel ekstrak kinang. Mikropartikel memiliki ukuran 1 – 1000 µm, mikropartikel dapat menjadi sistem penghantaran yang efektif untuk zat aktif dan dapat melepaskan lebih dari 80% zat aktif dalam waktu 10 menit. Pembuatan mikropartikel dapat menggunakan proses atau metode ultrasonikasi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi waktu dan suhu proses ultrasonikasi terhadap morfologi mikropartikel ekstrak kinang. Variasi waktu ultrasonikasi yang digunakan yaitu 30 menit, 60 menit, 90 menit, dan 120 menit. Sedangkan suhu ultrasonikasi yang digunakan yaitu 50°C, 60°C, dan 70°C. Hasil Scanning Electron Microscope (SEM), terlihat bahwa mikropartikel yang dihasilkan berbentuk tidak sferis atau tidak beraturan. Pada pembesaran sebanyak 150 kali, ukuran mikropartikel berkisar antara ± 54 µm sampai 700 µm. Berdasarkan hasil karakteristik fisik, dapat dibuktikan bahwa mikropartikel dengan morfologi terbaik yaitu pada variasi proses ultrasonikasi dengan waktu 30 menit dan suhu 60°C
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KUALITAS MIKROBIOLOGI, KIMIA, DAN ORGANOLEPTIK DAGING SAPI DARI PASAR TRADISIONAL SAMPAI KE KONSUMEN DI BOGOR
Fresh meat is known as a food has high nutritional value but is easily damaged due to physical, chemical and microbiological processes. Fresh meat sold on the traditional market is often contaminated with bacteria, this is because the meat preparation process does not pay attention to sanitation aspects, so it is necessary to test the quality of the meat to determine the population of microorganisms. This test used fresh meat originating from ”Anyar” traditional market in Bogor, as well as from satay sellers and ”Dramaga” traditional Market in Bogor at various purchasing times. The parameter were chemical characteristics (pH andwater activity), micbiological (total plate count and E.colli), and organoleptics on texture, color, and odor. The results showed in terms of chemical characteristics, the pH value obtained ranges from 4.66 to 5.13, while the AW value obtained ranges from 0.832 to 0.894. Meanwhile, for microbiological characteristics, on TPC the number of bacteria obtained ranged from 1.8 x 10-3 to TNTC, and 7.4 x 107 to TNTC for the number of e.coli. The results of the organoleptic characteristics of fresh meat originating from the Anyar market at 02.00 and 07.00 WIB were categorized as quality I based on SNI, while meat originating from the Dramaga market at 08.00 WIB was categorized as quality III.