Jurnal Ilmu Pertanian Indonesia

6-14

Authors: Mursalin, Purwiyatno Hariyadi, Eko Hari Purnomo, Nuri Andarwulan, Dedi Fardiaz

Dry fractionation will produce a fraction of olein and stearin with different composition of high melting and low melting as well the distribution of triacylglycerol (TAG) in the form of trisaturated (St3), disaturated (St2U) and monosaturated (StU2). This research aimed to study the effect of critical cooling rate and crystallization temperature on the composition and profile of TAG changes as well the melting properties of the fractionated coconut oil products. Coconut oil was heated at 70°C then cooled at different cooling rate to reach various crystalization temperatures. The oil was then stirred at 15rpm and allowed to crystallize at different period of time, and finally fractionated by vacuum filtration using Whatman #40 paper. Fractionation temperatures were the same as crystalization temperatures. The results showed that the critical cooling rate was proportional to the solid-like to liquid-like ratio, the content of St3 and SFC profile of olein fraction but inversely proportional to the content of St2U and StU2 TAG. Interval crystallization temperature between 21.30 and 21.73 °C produced the S/L ratio, the content of St3 TAG and SFC profiles of olein fractions lower and the content of St2U and StU2 TAG higher than the temperature interval below or above it. Coconut oil fractionation more effective in higher crystallization temperature or lower critical cooling rate. In these cooling treatments, St3 TAG which has high melting pointwould be concentrated at stearin fraction, while St2U and StU2 TAG and MCTwould be at olein fraction. Therefore, it will increase melting properties of stearin fraction and decrease olein fraction. Keywords: coconut oil, critical cooling rates, crystallization temperature, fractionation, melting properties, TAG profile

20-28

Authors: Sutrisno, Emmy Darmawati, Rokhani Hasbullah, Harli Prawaningrum

Starfruits is one of exotic tropical fruits that have increasing its popularity both for domestic and global market due to its unique shape and taste, as well as their nutrition values. However, this fruit is considered perishable product with short self-life, thus the proper post harvest treatment should be done to prevent their quality after harvest. In general, the objective of this research was to determine optimum treatment of hot water treatment (HWT) and immersion period in CaCl2 solution using response surface method (RSM) for post harvest handling of starfruits in order to maintain its quality during storage. Among quality parameters tested, weight loss and hardness were found as the most responsive to the combination treatment. Parameter of weight loss rate showed a maximization response with stationary point of HWT’s temperature of 42 C, expose period for 42 minutes, and immersion period in CaCl2 solution for 38 minutes with respond point of weight loss was 3.74%. Meanwhile, the hardness parameter achievement was the minimum with stationary point of HWT’s temperature of 48 C, expose period for 35 minutes, and immersion period in CaCl2 solution fpr 35 minutes resulted respond point of hardness of 0.63 Newton. Interest level from the panelist were color, taste, texture and aroma, respectively, whereas the treatment combination that accepted by panelist were (45 C, 65', 40'), (45 C, 40', 15'), and (45 C, 40', 40’). Keywords: CaCl2, hardness, HWT, RSM, starfruit, weight loss

43-48

Authors: Didah Nur Faridah*, Sedarnawati Yasni, Antin Suswantinah, Ghesi Wuri Aryani

The aim of this study was to find chemical and microbiological characteristics of instant bandrek and nutmeg syrup from Sinarsari and Dramaga villages, Dramaga District, Bogor Regency. The analysis resulted that both products still fulfilled the quality standard of microbiological set by the Indonesian National Standard. The antioxidant capacity of instant bandrek and nutmeg syrup consecutively was equivalent with 256.12 mg AEAC per serving size and 775.62 mg AEAC per serving size, respectively. The toal phenolic of the instant bandrek drink and nutmeg syrup consecutively was equivalent with 89.81 mg GAE/L and 140.68 mg GAE/L, respectively. It can be concluded that the food processing did not remove the bioactive compounds that could function as antioxidant. Keywords: antioxidant capacity, instant bandrek, nutmeg syrup, total phenolic level

55-60

Authors: Ridwan Affandi, Tatag Budiardi, Ronny Irawan Wahju, Am Azbas Taurusman

Today, eel resource especially seeds in Indonesia has not been used for eel culture activities. To be able to optimally utilize the seeds that led to the production of eels for consumption needs adequate cultivation technology. This study aimed to obtain performance information of survival rate, growth rate, and feed conversion ratio to support mass production of eel consumption. The experiments were performed using aquarium of (0.8 x 0.4 x 0.4) m3 and concrete tank (1.7 x 1.7 x 1) m3 with circulating water. Eel used were elver (1.21.5 g) and fingerlings (1517 g). Silk worms (Tubifex) and artificial feed in the pasta form were used as feed. The results showed that the elver reared in aquarium or concrete tank with water recirculation system showed high survival rate of 7879% and 8696%, respectively. The specific growth rate (SGR) was good (0.60.8%), but the feed conversion was still high (3321) for the elver fed with silk worms and very good (0.60.7) for elver fed with artificial feed. The juvenile eel reared in a concrete tank showed SR up to 8594%, the SGR ranged from 0.8 to 1.2%, and feed conversion from 0.61 to 0.69. It can be concluded that the rearing of seed eel can be done incontainer using water recirculation system with stocking density of 3 individuals/land 1.5 kg/m3 in preparing the seed to be ready tobe cultivated outdoors. Keywords: elver, feed conversion ratio, juvenile, specific growth rate, water recirculation system