Volume 29, No.

2, Desember 2012

ISI/CONTENTS

Penelitian/Research

PENGARUH PROSES PENGOLAHAN SINGKONG (Manihot esculenta Crantz)

TERHADAP KANDUNGAN SKOPOLETIN
The Effect of Cassava (Manihot esculenta Crantz) Processing on Scopoletin Content
Tita Aviana dan H.G. Pohan ................................................................................. .. 1 - 10

POTENSI ANTIBAKTERI DARI VINEGAR BAMBU ANDONG (Gigantochloa

Pseudoarundinaceae) DAN BAMBU AMPEL (Bambusa vulgaris Schrad var. striata)
The Antibacterial Potency of Bamboo Vinegar from Andong Bamboo (Gigantochloa
pseudoarundinaceae) and Ampel Bamboo (Bambusa vulgaris Schrad var. striata)
Ning Ima Arie Wardayanie dan Yus Maria Novelina Sitorus................................... 11 - 22

STUDI KANDUNGAN OLIGOSAKARIDA BERBAGAI JENIS UBI JALAR DAN

APLIKASINYA SEBAGAI MINUMAN FUNGSIONAL
The Study of Oligosacharide content from various Sweet Potatoes and Its Applications as
Functional Drink
Irma Susanti, Eddy Sapto Hartanto dan Ning Ima Arie Wardyanie.................................. 23 - 33

MEMPELAJARI PEMBUATAN NANO-KAROTENOID ASAL KONSENTRAT

MINYAK SAWIT
The Study of The Nano-Carotenoid Preparation from Concentrates of Crude Palm Oil
Tita Aviana, H.G. Pohan, Dhiah Nuraini, Tiurlan F. Hutajulu dan
Mirna Isyanti......................................................................................................................... 34 42

Ulasan Ilmiah/Review

SISTEM KETERTELUSURAN PADA INDUSTRI PANGAN DAN PRODUK HASIL

PERTANIAN
Traceability System in Food Industry and Agricultural Product
Agus Sudibyo .. 43 - 62

Indeks Kata Kunci . 63

Indeks Judul .. .. 64

Indeks Penulis .. 65
Warta IHP/Journal of Agro-Based Industry
Vol. 29 No. 2, Desember 2012, pp 1 10

Penelitian/Research

PENGARUH PROSES PENGOLAHAN SINGKONG (Manihot esculenta Crantz)

TERHADAP KANDUNGAN SKOPOLETIN

The Effect of Cassava (Manihot esculenta Crantz) Processing on Scopoletin Content

Tita Aviana dan H. G. Pohan

Balai Besar Industri Agro (BBIA)

Jalan Ir.H.Juanda No 11, Bogor 16122

RINGKASAN : Penelitian mengenai pengaruh proses pengolahan terhadap kandungan

skopoletin pada produk singkong telah dilakukan. Tujuan penelitian ini untuk mengetahui
karakteristik perubahan kandungan skopoletin pada pasca panen dan pengolahan singkong.
Ruang lingkup penelitian mencakup pembuatan produk antara (mokaf dan tapioka) dan
produk olahan dari singkong (singkong goreng, kripik singkong, singkong rebus dan
singkong kukus) serta analisis kandungan skopoletin pada tahapan proses pembuatan produk
antara dan produk akhir sedangkan hasil analisis kandungan skopoletin pada produk
menunjukan adanya penurunan kandungan skopoletin. Persentase kandungan skopoletin
produk antara dan produk akhir terhadap kandungan awal pada bahan baku bervariasi antara
5,77% (keripik singkong) sampai 97,10% (mokaf). Proses pengolahan singkong untuk
konsumsi langsung yang dapat mempertahankan kandungan skopoletin cukup tinggi adalah
proses kukus (72,35%).

Kata kunci: singkong, pengolahan, skopoletin

ABSTRACT: Top of Form Research on processing effect on the content of scopoletin in

cassava products has been conducted. The purpose of this study was to characterize changes
of scopoletin content in cassava after post-harvest and processing. Scope of the study
included the preparing of intermediate products (mokaf and tapioca) and final cassava-based
products (fried cassava, cassava chips, boiled cassava and steamed cassava) and analysing
their scopoletin content. The results of scopoletine content indicated that there was a
decrease in scopoletin content in the final product.
The percentage content of scopoletin intermediate products and final products of the initial
content of the raw material varies between 5.77% (cassava chips) to 97.10% (mokaf). The
processing of cassava for direct consumption which can retain their high scopoletin is the
steamed (72.35%)

Keywords: cassava, processing, scopoletin

Warta IHP/Journal of Agro-Based Industry

Vol. 29 No. 2, Desember 2012, pp 11 - 22

Penelitian/Research

POTENSI ANTIBAKTERI DARI VINEGAR BAMBU ANDONG (Gigantochloa

pseudoarundinaceae) DAN BAMBU AMPEL (Bambusa vulgaris Schrad var. striata)

The Antibacterial Potency of Bamboo Vinegar from Andong Bamboo (Gigantochloa

pseudoarundinaceae) and Ampel Bamboo (Bambusa vulgaris Schrad var. striata)

Ning Ima Arie Wardayanie dan Yus Maria Novelina Sitorus

Balai Besar Industri Agro

Jl. Ir. H. Juanda No. 11, Bogor 16122
Email : ni_arie@yahoo.com

ABSTRACT: Bamboo vinegar, a brownish-red transparent liquid with a smoky flavor, is obtained from
smoke condensation in carbonization (pyrolisis) process of bamboo. Its liquid compose of 80~90% water
and a mixture of more than 200 organic ingredients, such as acetic acid, phenol and aldehide. In general,
the compounds is functioned as antimicrobial, antioxidant, give smoky colour and flavor in smoke products.
This research is aimed (1) to study the process of bamboo vinegar; (2) to study the purification process of
bamboo vinegar and its characteristics; and (3) to study antibacterial potency of purified bamboo vinegar
from andong and ampel bamboo.
The result indicated that purification process of bamboo vinegar by distillation method could reduce content
of its hazardous compounds, especially tar and polycyclic aromatic hydrocarbon (PAH). The content of BaP
and BaA range from undetectable until 10 ppb and tar range from 0.1 % - 0.4 %. The antibacterial activity
resulted especially against Staphylococcus aureus and Pseudomonas. The result showed that antibacterial
activity of vinegar from andong and ampel bamboo start from 5 % for Staphylococcus aureus. Meanwhile
the other bacteria, Escherichia coli, Salmonella dan Pseudomonas were more effective at higher
concentration. The result showed that antibacterial activity was influenced by acid and fenol content.
Higher acid and fenol content would tend higher antibacterial activity. More over, antibacterial activity
might also influenced by sinergism of acid and fenol in vinegar.
The research can be concluded that bamboo vinegar could be purified by destilation. which can reduce tar
dan PAH content and also can increase acid and fenol content which have an antibacterial activity role.
Vinegar which was pirolized at 200C 400C, was tend to have higher antibacterial activity.

Keywords: bamboo vinegar, antibacterial, andong bamboo, ampel bamboo, pathogenic and spoilage bacteria
Warta IHP/Journal of Agro-Based Industry
Vol. 29 No. 2, Desember 2012, pp 23 - 33

Penelitian/Research

STUDI KANDUNGAN OLIGOSAKARIDA BERBAGAI JENIS UBI JALAR DAN

APLIKASINYA SEBAGAI MINUMAN FUNGSIONAL

Study of Oligosacharide content from various sweet potatoes and application as functional drink

Irma Susanti, Eddy Sapto Hartanto, dan Ning Ima Arie Wardayanie

Balai Besar Industri Agro

Jl. Ir. H. Juanda No. 11, Bogor 16122
Email : irma.naura@gmail.com

ABSTRACT : In order to support food diversificaton, the effort to increase value-added

sweet potatoes, which are very abundant in Indonesia, is necessary to conduct. Therefore, the
research was conducted to study the content of oligosacharide from various cultivars of
sweetpotatoes, to develop formulation and to examine consumen acceptance of sweetpotatoes
drink. The steps of the research were consisted of production of sweetpotatoes flour,
extraction of oligosacharide, analysis of oligosacharide content, production of sweetpotatoes
drinks and its organoleptic test.
Sweetpotatoes flour were made by slicing the tuber, drying at 55 60 oC for 20 hours,
grinding and shieving with mesh 80. The flour extracting was done using ethanol 70 % for 15
hours and then evaporated using rotary evaporator. The oligosacharide content was
analyzed by thin layer chromatograpy and HPLC. Sweetpotatoes drink were produced
as follow: size reduction, blanching, water addition with ratio flour to water of 1:2, filtering
to separated the starch and formulation.
The result showed that the highest oligosacharides content was white sweetpotatoes with
rafinose content 0,15 %, 0,02 % stachiose, dan 0,11 % maltohexose, while the highest
oligosacharide content of sweetpotatoes drink was red sweetpotatoes with 0,07 % rafinose.
Hedonic test showed that red sweetpotatoes drink with 10 % sugar and 0,1 % citric acid was
the most preferred with average score for taste, color were 3.50 and for flavor was 3.45.

Keywords: oligosacharides, sweetpotatoes, rafinose, sweet potatoes drinks

Warta IHP/Journal of Agro-Based Industry
Vol. 29 No. 2, Desember 2012, pp 34 - 42

Penelitian/Research

MEMPELAJARI PEMBUATAN NANO-KAROTENOID ASAL KONSENTRAT

MINYAK SAWIT

The Study of The Nano-Carotenoid Preparation from Consentrates of Crude Palm Oil

Tita Aviana, H. G. Pohan, Dhiah Nuraini, Tiurlan F.Hutajulu dan Mirna Isyanti

Balai Besar Industri Agro (BBIA)

Jalan Ir.H.Juanda No 11, Bogor 16122

ABSTRACT: The research activities of nano-encapsulation manufacturing from palm oil

carotenoids have been conducted. This study was devided into the following stages: (1) the
manufacture of nano carotenoid concentrations by sonication process at 80% intensity for 1-
5 hours, (2) nano emulsion formulation of carotenoids, (3) the preparation of nano-carotene
formula for drying process, (4) product analysis. The smallest particle size of carotenoid
concentrations obtained by 2 hours sonication process with 44579.31 ppm carotenoid
content. The best composition for nano-carotenoid emulsion is concentrat: water: Tween-80
for 2:2:1. Powder form obtained by using spray drying method. The results of the analysis
shows moisture of the products is 4.25%, while carotenoid content of the product is 9496.663
ppm.

Keywords: nano-encapsulation, carotenoid, crude palm oil

RINGKASAN: Penelitian pembuatan produk nano-enkapsulasi karotenoid asal minyak sawit

telah dilakukan. Tujuan penelitian ini adalah untuk mempelajari pembuatan nano-karotenoid
dengan teknologi sonikasi serta mempelajari proses pembuatan serbuk nano-karotenoid
sebagai alternatif sediaan suplementasi provitamin A. Penelitian ini meliputi 4 tahap kegiatan
yaitu: (1) pembuatan nano konsentrat karotenoid dengan cara sonikasi pada intensitas 80%
selama 1-5 jam; (2) formulasi emulsi nano karotenoid; (3) pembuatan formula untuk nano-
karoten kering; (4) analisis produk. Hasil penelitian diperoleh bahwa ukuran partikel produk
nano konsentrat karotenoid yang terbaik diperoleh dengan proses sonikasi dalam waktu 2 jam
yaitu kurang dari 100 nm dengan kandungan karotenoid sebesar 44.579,31 ppm. Adapun
formula emulsi nano karotenoid yang stabil menggunakan emulsifier Tween 80 dengan
perbandingan konsenstrat:air:emulsifier adalah 2:2:1. Produk serbuk nanokaroten terbaik
dibuat dengan menggunakan penyalut maltodekstrin (1:1) dengan cara pengering semprot.
Hasil analisis produk yaitu kadar air 4,25% serta kandungan karotenoid dalam formula
emulsi produk enkapsulasi adalah 9.496,663 ppm.

Kata kunci : nano-enkapsulasi, karotenoid, minyak sawit

Warta IHP/Journal of Agro-Based Industry
Vol. 29 No. 2, Desember 2012, pp 43 62

Ulasan Ilmiah/Review

SISTEM KETERTELUSURAN PADA INDUSTRI PANGAN DAN PRODUK HASIL

PERTANIAN

The Traceability System in Food Industry and Agricultural Products

Agus Sudibyo

Balai Besar Industri Agro (BBIA),

Jl. Ir. H. Juanda No. 11, Bogor 16122

ABSTRAK : Ketertelusuran adalah kemampuan dari suatu sistem untuk menelusuri produk
dan riwayatnya melalui seluruh atau bagian dari rantai produksi, mulai dari saat pemanenan
hingga pengangkutan, penyimpanan, pengolahan, distribusi dan penjualannya. Permintaan
terhadap ketertelusuran pada produk pangan dan hasil pertanian dalam 10 tahun terakhir ini
cenderung meningkat secara signifikan seiring dengan meningkatnya kasus yang
berhubungan dengan keamanan pangan dan penyakit langka (seperti penyakit kuku dan
mulut, penyakit sapi gila, kontaminasi mikrobiologi pada produk segar, senyawa dioksin pada
produk peternakan) serta meningkatnya perhatian dampak pangan hasil rekayasa genetika
(GMO) pada rantai pangan manusia dan lingkungan. Implementasi sistem ketertelusuran
mempunyai aspek-aspek penting yang berhubungan dengan keamanan pangan, mutu dan
labeling produk pangan. Cepatnya perkembangan pada teknologi informasi telah
menyebabkan kemungkinan untuk menerapkan sistem ketertelusuran dalam industri pangan.
Bagi produsen pangan skala kecil, pengembangan sistem secara kelompok dan sertifikasinya
memudahkan dalam mengatasi kendala yang dihadapi pada penerapan sistem ketertelusuran,
dengan penguatan kapasitas dalam pemilihan jenis teknologi tepat guna untuk ketertelusuran.
Dalam tulisan ini akan dibahas mengenai konsep dan definisi ketertelusuran, keuntungan
sistem ketertelusuran bagi industri pangan, pemerintah dan konsumen, implementasi sistem
ketertelusuran pada produk pangan dan produk hasil pertanian, serta kendala dan peluang
penerapan sistem ketertelusuran.

Kata kunci : ketertelusuran, sistem, industri pangan, produk hasil pertanian.

ABSTRACT : Traceability is ability of a system to track a product batch and its history
through the whole, or part, of production chain from harvest through transport, storage,
processing, distribution and sales. The demand for traceability in food and agro-food
products has significantly expanded in the last few years with increasing incidence of food-
related safety hazards and scares (such as tooth-and mouth disease, mad cow disease,
microbiological contamination of fresh produce, dioxin in poultry) and increasing concern
over the impacts of genetically modified organisms (GMO) on human food chain and
environment. Implementing traceability system has important aspects that relate to food
safety, quality and product labeling. Rapid advances in information technology have made it
is possible to implement traceability systems within the food industry. For small-scale
producers, group system development and certification may ease some of the constraints in
implementing traceability system, along with capacity strengthening in selecting appropriate
technologies for traceability. This review will explore the traceability concepts and
definitions, benefits of traceability for food industry, government, and consumers, the
implementing of traceability on the food and agro-food chain products, and the constraints
and opportunities in implementing of traceability systems.
Keywords : traceability, system, food industry, agro-food products.