Papers by Prof. Dr. Ir. G.P. Ganda Putra, MP.
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, 2021
Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used ... more Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod hu...
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Cocoa pod (Theobroma cacao L.) are composed of 75% cocoa husk which is discarded as waste during ... more Cocoa pod (Theobroma cacao L.) are composed of 75% cocoa husk which is discarded as waste during the processing of cocoa beans. Utilization of cocoa husk has been studied, including as a source of pectin. Conventional pectin extraction tends to take a long time, so it is necessary to develop a new method. Microwave-assisted extraction (MAE) is used because it is more efficient. In this study, the effect of microwave power and cocoa husk-solvent ratio on the yield and characteristics of pectin was investigated. This research also determines the best combination to produce pectin from cocoa pod husk. Extraction was carried out for 6 minutes with 0.1 N hydrochloric acid (HCl) at microwave power (600 and 800 W) and cocoa husk-solvent ratio (1:20, 1:30 and 1:40 w/v). The results showed that both factors affected the characteristics of the pectin except water content. The optimum conditions for extracting pectin from cocoa pod husk were at 800 W microwave power and 1:30 (w/v) cocoa husk-s...
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, 2021
This study aims to determine the effect of variations in type and concentration of coating materi... more This study aims to determine the effect of variations in type and concentration of coating material on the characteristics of the cocoa pod extract encapsulate and to determine the best produce cocoa pod extract encapsulate. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor is the type of coating material (S) which consists of maltodextrin and gum arabic. The second factor is the concentration of coating material (M) which consists of: 5%, 10%, 15%, 20%, 25%. The results showed that the type and concentration of coating material had a significant effect on the yield, water content, solubility, antioxidant capacity, total phenolic and encapsulation efficiency of cocoa pod extract encapsulate. The interaction between treatments had a significant effect on the yield, solubility, antioxidant capacity, total phenolic and encapsulation effici...
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Penelitian ini dilakukan untuk mengetahui pengaruh rasio bahan dengan pelarut dan waktu ekstraksi... more Penelitian ini dilakukan untuk mengetahui pengaruh rasio bahan dengan pelarut dan waktu ekstraksi dengan gelombang mikro serta mendapatkan rasio bahan dengan pelarut dan waktu ekstraksi terbaik yang dapat menghasilkan ekstrak etanol kulit buah kopi robusta sebagai sumber antioksidan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok faktorial yang dikelompokkan menjadi 2 kelompok berdasarkan waktu pelaksanaan dan terdiri dari dua faktor. Faktor pertama adalah rasio bahan:pelarut yang terdiri dari 3 taraf yaitu 1:20 ; 1:30; 1:40. Faktor kedua yaitu waktu ekstraksi yang terdiri dari 3 taraf yaitu 5, 10, dan 15 menit. Data dianalisis dengan analisis varian dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa rasio bahan dengan pelarut dan waktu ekstraksi berpengaruh sangat nyata terhadap rendemen, total fenolik, dan aktivitas antioksidan (IC50). Interaksi antar perlakuan berpengaruh sangat nyata terhadap aktivitas antioksidan dan tota...
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, 2021
Cocoa pod husk (CPH) is a byproduct of cocoa processing that is abundant and has a low economical... more Cocoa pod husk (CPH) is a byproduct of cocoa processing that is abundant and has a low economical value. CPH cellulose can be obtained using the delignification and bleaching process. This study aimed to determine the effect of hydrogen peroxide (H2O2) concentration and bleaching process temperature on the characteristics of CPH cellulose and to determine the best treatment to extract CPH cellulose. This research uses a factorial randomized block design, consists of two factors. The first factor is H2O2 concentration, which consists of 10%, 20%, and 30%. The second factor is bleaching temperature, which consists of 60oC, 80oC, and 100oC. The data were analyzed by analysis of variance and continued with the Tukey test. The observed variables were yield, whiteness index, cellulose, hemicellulose, and lignin content. Best treatments were determined using the effectiveness index. The results showed that H2O2 concentration and bleaching process temperature had a significant effect on yie...
Agroindustrial Journal
One potential source of essential oils in Bali which has not been developed is from cendana frang... more One potential source of essential oils in Bali which has not been developed is from cendana frangipani flower. Cendana frangipani flower has a very distinctive scent and very popular in Bali, it has an important function in the local culture, used as fragrances, incense (prayer facilities especially in Bali), and as an air freshener aromatherapy in the spa industry. The fragrance is typical due to their volatile oil which content in the cendana frangipani flower. The quality produced of essential oils are determined by their chemical composition of the extraction process. Previous research indicates that the good quality of frangipani immature essential oil extractedthrough the extraction process using hexane resulting in concrete form which still has the solvent aroma, semi-solid consistency and dark yellow. Therefore, it is necessary tomodifythe process by changing the concrete into the absolute product by re- extraction using ethanol.The purpose of this study was to determine the...
Emerging Challenges in Agriculture and Food Science Vol. 4
This research was conducted to determine the enzyme kinetics (Km and Vmax) of endogenous polygala... more This research was conducted to determine the enzyme kinetics (Km and Vmax) of endogenous polygalacturonase (PGs) isolated from cocoa pulp. This research was carried out by assaying PGs activities in various concentration of citrus pectin subtrates which were between 0,1 – 1,0% with 0,1% interval. The result showed that the enzyme kinetics of endogenous PGs from cocoa pulp (Km) was 0,37% and Vmax was 6,69 µmol of galacturonic acid/minute/ml.
Tujuan penelitian ini adalah: 1) mengkaji pengaruh penambahan ragi tape dan waktu fermentasi terh... more Tujuan penelitian ini adalah: 1) mengkaji pengaruh penambahan ragi tape dan waktu fermentasi terhadapkuantitas dan karakteristik cairan pulpa hasil samping fermentasi kakao dan 2) mendapatkan cairan pulpahasil samping fermentasi kakao yang potensial sebagai bahan baku cuka makan. Penelitian inimenggunakan RAK faktorial 2 faktor. Faktor I adalah penambahan ragi tape yang terdiri atas 5 taraf,yaitu: tanpa ragi tape (kontrol), 0.5%; 1.0%; 1.5%, dan 2.0%; dan faktor II adalah waktu fermentasi yangterdiri atas 5 taraf, yaitu: 1, 2, 3, 4, dan 5 hari. Masing-masing kombinasi perlakuan dilakukan dalam 2kelompok sehingga diperoleh 50 unit percobaan. Pengamatan yang dilakukan meliputi: suhu dalamtumpukan biji kakao, kuantitas (% b/b), pH, dan total asam (meq NaOH/mg). Hasil yang diperolehmenunjukkan bahwa : 1) penambahan ragi tape dan waktu fermentasi berpengaruh terhadap suhu dalamtumpukan biji kakao dan karakteristik seperti: kuantitas, pH, dan kadar total asam cairan pulpa yangdihasilkan d...
Dregs brem is a waste of manufacture brem, from basic materials are made to be brem, only about... more Dregs brem is a waste of manufacture brem, from basic materials are made to be brem, only about 75% has managed to become brem while the remaining 25% to waste, brem waste still contains 10% sugar and starch by 12%. This research was done to determine the effects of substrate concentration and fermentation time on the production of calcium citrate from waste brem by using Aspergillus niger. The research was experimental research, using a randomized block design factorial design, consisting of two factors. The first factor is the substrate concentration (25%, 30% and 35%), the second factor was the fermentation time (3, 5, and 7 days). The results showed that the concentrations of substrate and fermentation time very significant effect on the level of calcium citrate, total soluble solids and acidity (pH). The interaction of both treatment effect was not significant on the level of calcium citrate, total soluble solids and acidity (pH) fermented flour waste brem using Asperg...
The aims of this study were to (1) determine the effect of saturated sugar and comparison with sa... more The aims of this study were to (1) determine the effect of saturated sugar and comparison with saturated sugar solution and the “Sudamala” frangipani extract on solution on the characteristics of instant tea “Sudamala” frangipani flower, and (2) to obtain additional saturated sugar and comparison of “Sudamala” frangipani flower extract with saturated sugar solution that have the best characteristics of instant tea “Sudamala” frangipani flower. This study used factorial completely randomized design. The first factor consists of the addition of saturated sugar: (cane sugar and palm sugar), the second factors were“Sudamala” frangipani extract comparison with saturated sugar solution consists of (3:10, 4:10, 5:10, and 6:10). The experiment was repeated 2 times. The extraction process is done by maceration method using a manufacturing process while cocristalisasi techniques. The observed variables are moisture content, ash content, total sugar, rehydration time, insoluble solids and orga...
International Journal on Advanced Science, Engineering and Information Technology, 2021
The fermentation process has an important role in determining the quality of cocoa beans by formi... more The fermentation process has an important role in determining the quality of cocoa beans by forming taste, color, aroma, and appearance. The purpose of this study was to determine the effect of inoculum concentration and fermentation time on the characteristics of dry cocoa beans and determine the best conditions for both inoculum addition concentration and fermentation time to produce dry cocoa beans under Indonesian national standards. The research used completely randomized design with two factors; the first factor was the starter concentration consisting of controls (0%), 0.5%, 1%, 1.5%, and 2% (v/w). The second factor is the fermentation time, namely 1 day, 2 days, 3 days, 4 days, and 5 days. Treatment was repeated twice to get 50 units of the experiment. The results showed that the addition concentration of mixed inoculum ( Saccharomyces cerevisiae and Lactobacillus plantarum ) had a significant effect on changes in temperature and pH during fermentation, and it also had a sig...
This research was aimed to: (1) characterize polyphenol oxidase enzyme and (2) determine optimum... more This research was aimed to: (1) characterize polyphenol oxidase enzyme and (2) determine optimum condition (tem-perature, pH and incubation time) of polyphenol oxidase enzyme activity which isolated from cocoa beans. Those re-sult will be used to improve the quality of cocoa through rehydration technique. This research was carried out through:(1) isolation of polyphenol oxidase enzyme from 10 sampels of cocoa beans in Bali Province, (2) characterization ofpolifenol oksidase enzyme (activity, enzyme kinetics, MW), and (3) determination of optimum condition of tempera-ture, pH and incubation time. The results show that average value of polyphenol oxidase enzyme activity was 157,49± 58,03 U/gram (db) of cocoa beans with maximum and minimum values at 258,22 U/gram and 59,01 U/gram (db) of cocoa beans, respectively; V max equals to 595,24 U/gram (db) of cocoa beans and K equals to 0,20 M; result of SDS- PAGE of enzyme shows protein bands at M� of 11,75; 17,80; 27,80; 36,03 and 131,52 k...
This research Investigated the role of cocoa bean fermentation to the formation of specific flavo... more This research Investigated the role of cocoa bean fermentation to the formation of specific flavor of cocoa powder. Periode of fermentation varies from 0 hour (without fermentation) up to 192 hours. The degree of fermentation index increased from 0.38 at the,beginning of fermentation to 1.26 at 168 hours fermentation. The flavor formation of cocoa powder was characterized by decreasing of pH, total polyphenol and theobromine content during fermentation of cocoa beans. The chromatogram profile of components constituiting the odor of cocoa powder obtained from different fermentation penode were similar. However, each cocoa powder having different components for formation of odor gave different response on peaks; particularly on peaks number 3 and 5 which achieved maximum area during 72 and 144 hours fermentation, respectlvery. While, the other components (peak number 1, 2 and 4) were slightly change.
Telah dilakukan penelitian tentang peranan perubahan komponen prekursor aroma dan cita rasa biji ... more Telah dilakukan penelitian tentang peranan perubahan komponen prekursor aroma dan cita rasa biji kakao lindak selama fermentasi terhadap cita rasa bubuk kakao yang dihasilkan. Penelitian dilaksanakan dengan variasi waktu fermentasi dari 0 hari (tanpa fermentasi) sampai 8 hari. Biji kakao hasil fermentasi dikeringkan dengan pengering buatan. Biji kakao kering dibuat bubuk kakao dengan metode "liquor" process" . Bubuk kakao secara indrawi diuji tingkat kesukaan oleh sejumlah panelis terpilih. Juga dilakukan analisis komponen prekursor aroma dan cita rasa seperti total asam amino, gula reduksi, total polifenol, teobromin dan keasaman (pHl). Hasil analisis menunjukkan bahwa selama fermentasi terjadi peningkatan kandungan total asam amino dan gula reduksi, dan nilai tertinggi dicapai berturut-turut sebesar 0,60 dan 0,65% pada fermentasi 6 hari. Kandungan total polifenol dan teobromin berturut-turut turun mencapai 5,68 dan 1,42% dengan lama fermentasi yang sama. Baik total ...
The influence of curing process toward flavour substances of bay leaf has been conducted. Bay lea... more The influence of curing process toward flavour substances of bay leaf has been conducted. Bay leaves were cured with three different time of process: 0, 2 and 4 days and extracted by simultaneous distillation-extraction using n- hexane. Flavour extract was evaporated by vacuum rotary evaporator and remained solvent was flushed with nitrogen gas. Flavour compounds of the bay leaf extract were analysed using GC-MS. The result showed that curing process affected the composition of bay leaf flavour. Extracted flavour from cured bay leaves for 0, 2 and 4 days consisted of 29, 32 and 26 components respectively, whereas α-ocimene, octanal, cis-4-decenal, α-humulene and decanal were the main components of extract. ABSTRAK Telah dilakukan penelitian mengenai pengaruh proses curing terhadap senyawa yang memberi kontribusi terhadap flavor daun salam. Tujuan penelitian ini adalah untuk mengetahui perbedaan kandungan senyawa flavor dalam daun salam segar dan daun yang telah mengalami proses curi...
The objectives of Community Service in accordance problems partners is to: 1) be able to accommod... more The objectives of Community Service in accordance problems partners is to: 1) be able to accommodate a watery sweating byproduct of fermentation of cocoa beans that are not scattered in the processing site, 2) the determination of the purchase price of raw materials (pods of cocoa or cocoa beans wet), 3) complementary device administration, and 4) obtain product of cocoa vinegar that meets the requirements of SNI and ready for the market. Methods of activities that have been agreed, as follows: 1) engineering equipment/container fermentation of cocoa beans, 2) simple value chain analysis, 3) creation of administrative tools, such as: administrative activity, financial administration and the administrative requirements of the other, and 4) the process production and packaging of cocoa vinegar. The results of the activities are: 1) engineering fermentation container is done by adding a plastic tarp in the bottom of the container fermentation, a byproduct obtained watery sweating as mu...
This study aims to determine the best ratio of oil / water and concentration of resting cells and... more This study aims to determine the best ratio of oil / water and concentration of resting cells and determine the time course of resting cells bacteria isolates SBJ8 to be known the biodesulfurization capability in two-phase media using media mineral salt sulfur free-tetradecane (MSSF-TD). Oil/water ratio used in this study is 1 : 1 , 1 : 2 and 1 : 4 in combination with cell concentration by OD 660 10, 20, and 30. The study was conducted using 200 mg · l –1 dibenzothiophene as a source of sulfur dissolved in tetradecane as a model of petroleum (oil phase). Isolates were incubated for 24 hours at 37°C and the residue analyzed by gass cromathography mass selective (GC-MS). Testing the degradation of resting cells is accomplished by two replications. The results showed that the ratio of oil water 1 : 4 by and cell concentration OD 660 30 shows the results of the highest degradation of 84.84% and the time course of 24 hours resting cells show degradation rate dibenzothiophene...
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering, 2021
Waste cooking oil or waste cooking oil (WCO) is the remaining oil (or by-products) produced durin... more Waste cooking oil or waste cooking oil (WCO) is the remaining oil (or by-products) produced during food frying. In 2019, the cooking oil consumption in Bali Province was 4,735,057 L/month and the WCO produced was estimated about 3,314,540 L/month. The Government of Bali plans to manage WCO in an integrated manner WCO in an integrated manner by processing it as derivative products with economic value. The study aimed to transform WCO into high-value added products (i.e. aromatherapy candles, liquid soap, and biodiesel), and to analyze their economy valued added. The Hayami method was used to determine the economyvalue added of each product. The results showed that WCO was most widely used in producing biodiesel (84%), candle (17%), and liquid soap (10%). Based on the Hayami method, the added value from candle products was IDR. 4,838 / kg (or added value ratio of 9.68%), was classified as a low added product. The added value of liquid soap was IDR 8,495/kg (or added value ratio of 47....
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Papers by Prof. Dr. Ir. G.P. Ganda Putra, MP.