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Skripsi Pengaruh Ukuran Dan Pemanasan Terhadap Tapai

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SKRIPSI PENGARUH UKURAN DAN PEMANASAN TERHADAP TAPAI SINGKONG THE EFFECT OF SIZE AND HEATING ON CASSAVA TAPAI Sittatunnispa 05031281621037 PROGRAM STUDI TEKNOLOGI HASIL PERTANIAN JURUSAN TEKNOLOGI PERTANIAN FAKULTAS PERTANIAN UNIVERSITAS SRIWIJAYA 2020 SUMMARY SITTATUNNISPA Effect of Size and Heating on Tapai Cassava (Supervised by GATOT PRIYANTO and RINDIT PAMBAYUN). The purpose of this study was to determine the effect of cassava size and heating on physical, chemical and sensory properties. This research was conducted in October 2019 until July 2020 at the Laboratory of Agricultural Product Chemistry, Laboratory of Agricultural Product Microbiology and Sensory Laboratory of the Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Factorial Group Randomized Design (RAKF) with three treatment factors and each treatment was repeated three times. Factor A, namely cassava size treatment (dimension 1x1x1 cm and dimension 3x3x3 cm), factor B, namely heating temperature treatment (50 ° C, 60 ° C and 70 ° C) and factor C, namely heating time (0 hours, 4 hours , 8 hours, 12 hours and 16 hours). The data obtained were processed using diversity analysis (ANOVA), treatments that had a significant effect were further tested using the 5% Honestly Significant Difference test and for the hedonic data further tests using Friedman- Conover. The results showed that the size (A), heating temperature (B) and heating time (C) treatments all had a significant effect on texture, color (L *, a *, b *), brownish index, water content and total acid. The interaction between the size factor and the heating temperature (AB) significantly affected the texture, lightness, yellowness, brownish index, moisture content and total acid. The interaction between the size factor and the heating time (AC) significantly affected the texture, lightness, redness, moisture content and total acid. The interaction between heating temperature factor and heating time (BC) significantly affects the texture, lightness, redness, brownish index, water content and total acid. The interaction between size factor (A), heating temperature treatment (B) and heating time treatment (C) significantly affected the texture, lightness and total acid. The best treatment based on the hedonic test is in the A2B1C1 treatment with a color favorite score of 3.56, a texture of 3.52 and an aroma of 3.52. Keywords: cassava, cassava tapai, size, temperature and heating time Universitas Sriwijaya RINGKASAN SITTATUNNISPA Pengaruh Ukuran dan Pemanasan terhadap Tapai Singkong (Dibimbing oleh GATOT PRIYANTO dan RINDIT PAMBAYUN). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh ukuran singkong dan pemanasan terhadap sifat fisik, kimia dan sensoris. Penelitian ini dilaksanakan pada bulan Oktober 2019 sampai dengan Juli 2020 di Laboratorium Kimia Hasil Pertanian, Laboratorium Mikrobiologi Hasil Pertanian dan Laboratorium Sensoris Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAKF) dengan tiga faktor perlakuan dan setiap perlakuan diulang sebanyak tiga kali. Faktor A, yaitu perlakuan ukuran singkong (dimensi 1x1x1 cm dan dimensi 3x3x3 cm), faktor B, yaitu perlakuan suhu pemanasan (50°C, 60°C dan 70°C) dan faktor C, yaitu waktu pemanasan (0 jam, 4 jam, 8 jam, 12 jam dan 16 jam). Data yang diperoleh diolah menggunakan analisis keragaman (ANOVA), perlakuan yang berpengaruh nyata diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) 5% dan untuk uji lanjut data hedonik menggunakan Friedman-Conover. Hasil penelitian menunjukkan bahwa perlakuan ukuran (A), perlakuan suhu pemanasan (B) dan perlakuan waktu pemanasan (C) semuanya berpengaruh nyata terhadap tekstur, warna (L*,a*, b*), indeks kecoklatan, kadar air dan total asam. Interaksi antara faktor ukuran dan suhu pemanasan (AB) berpengaruh nyata terhadap tekstur, lightness, yellowness, indeks kecoklatan, kadar air dan total asam. Interaksi antara faktor ukuran dan waktu pemanasan (AC) berpengaruh nyata terhadap tekstur, lightness, redness, kadar air dan total asam. Interaksi antara faktor suhu pemanasan dan waktu pemanasan (BC) berpengaruh nyata terhadap tekstur, lightness, redness, indeks kecoklatan, kadar air dan total asam. Interaksi antara faktor ukuran (A), perlakuan suhu pemanasan (B) dan perlakuan waktu pemanasan (C) berpengaruh nyata terhadap tekstur, lightness dan total asam. Perlakuan terbaik berdasarkan uji hedonik terdapat pada perlakuan A2B1C1 dengan skor kesukaan warna 3,56, tekstur 3,52 dan aroma 3,52. Kata kunci : singkong, tapai singkong, ukuran, suhu dan waktu pemanasan Universitas Sriwijaya SKRIPSI PENGARUH UKURAN DAN PEMANASAN TERHADAP TAPAI SINGKONG THE EFFECT OF SIZE AND HEATING CASSAVA TAPAI Diajukan Sebagai Syarat untuk Mendapatkan Gelar Sarjana Teknologi Pertanian pada Fakultas Pertanian Universitas Sriwijaya Sittatunnispa 05031281621037 PROGRAM STUDI TEKNOLOGI HASIL PERTANIAN JURUSAN TEKNOLOGI PERTANIAN FAKULTAS PERTANIAN UNIVERSITAS SRIWIJAYA 2020 Universitas Sriwijaya Universitas Sriwijaya Universitas Sriwijaya RIWAYAT HIDUP SITTATUNNISPA Lahir di Tanjung Batu, Kecamatan Tanjung Batu, Kabupaten Ogan Ilir (OI) pada tanggal 31 Oktober 1998. Penulis adalah anak ke enam dari enam bersaudara. Anak perempuan dari bapak Hasbillah dan ibu Uswani. Riwayat pendidikan formal yang pernah ditempuh penulis yaitu pendidikan Sekolah Dasar Negeri 1 Tanjung Batu selama 6 tahun dinyatakan lulus pada tahun 2010. Pendidikan menengah pertama di Sekolah Menengah Pertama Negeri 1 Tanjung Batu selama 3 tahun dan dinyatakan lulus pada tahun 2013. Kemudian melanjutkan pendidikan sekolah menengah atas di Sekolah Menengah Atas Negeri 1 Tanjung Batu selama 3 tahun dan dinyatakan lulus pada tahun 2016. Pada bulan Agustus 2016 tercatat sebagai mahasiswa pada Program Studi Teknologi Hasil Pertanian Jurusan Teknologi Pertanian Universitas Sriwijaya melalui jalur Seleksi Bersama Masuk Perguruan Tinggi Negeri (SBMPTN). Dalam kegiatan akademik, penulis aktif sebagai asisten praktikum mata kuliah Mikrobiologi Pangan dan Pengolahan pada tahun 2018 dan praktikum mata kuliah Teknologi Pasca Panen pada tahun 2019. Penulis mengikuti Praktek Lapangan di PT. Laju Perdana Indah, Kabupaten Ogan Komering Ulu Timur, Sumatera Selatan yang berkecimbung dalam pembuatan gula kristal putih. Tahun 2019 penulis mengikuti KKN Ke-91 di Desa Paduraksa Kecamatan Kikim Timur, Kabupaten Lahat, Sumatera Selatan. Universitas Sriwijaya KATA PENGANTAR Alhamdulillahirabbil‘alamin, puji dan syukur senantiasa penulis haturkan kehadirat Allah SWT, karena berkat rahmat dan karunia-Nya penulis dapat menyelesaikan penyusunan skripsi ini. Penulis mengucapkan banyak terima kasih kepada keluarga dan teman- teman selama penyelesaian studi akademik, yang dalam hal ini penulis banyak mendapatkan bimbingan, dukungan dan bantuan dari berbagai pihak. Pada kesempatan ini penulis ingin mengucapkan terima kasih kepada: 1. Dekan Fakultas Pertanian Universitas Sriwijaya. 2. Ketua dan Sekretaris Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. 3. Koordinator Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. 4. Kedua orang tua saya, yaitu Ayahanda Hasbillah dan Ibunda Uswani yang senantiasa memberikan masukan, dorongan, do’a, motivasinya dan semangat sehingga penulis bisa sampai hingga ke tahap ini. 5. Untuk semua saudara saya, yaitu Kurnilah, Ari Subhanto, Ikrimah, Ahmad Rahmadi dan Muhammad Zam-Zami yang telah mendukung, membantu, memotivasi dan juga memberikan masukkan dalam penyelesaian penelitian ini. 6. Bapak Dr. Ir. Gatot Priyanto, M.S. selaku pembimbing akademik, pembimbing praktek lapangan dan pembimbing pertama skripsi yang telah meluangkan waktu, memberikan arahan, nasihat, saran, solusi, motivasi, bimbingan dan semangat kepada penulis. 7. Bapak Prof. Dr. Ir. Rindit Pambayun, M.P. selaku pembimbing kedua skripsi yang telah meluangkan waktu, memberikan arahan, nasihat, saran, solusi, motivasi, bimbingan dan semangat kepada penulis. 8. Ibu Dr. Ir. Kiki Yuliati, M.Sc. selaku penguji pertama skripsi yang telah meluangkan waktu, memberikan arahan, nasihat, saran, solusi, motivasi, bimbingan dan semangat kepada penulis. ix Universitas Sriwijaya 9. Dr. rer. nat. Ir. Agus Wijaya, M.Si. selaku penguji kedua skripsi yang telah meluangkan waktu, memberikan arahan, nasihat, saran, solusi, motivasi, bimbingan dan semangat kepada penulis. 10. Bapak dan ibu dosen Jurusan Teknologi Pertanian yang telah mendidik dan membagi ilmu kepada penulis. 11. Staf Administrasi akademik Jurusan Teknologi Pertanian dan Staf Laboratorium Jurusan Teknologi Pertanian atas semua bantuan dan kemudahan yang diberikan kepada penulis. 12. Keluarga Teknologi Hasil Pertanian 2016 Indralaya yang tidak bisa disebutkan satu persatu terima kasih atas semangat, bantuan dan doanya. 13. Kepada kawan-kawan ELNRS (ellak (lamella), lusi, natasya (acak), riska) yang selalu memberikan semangat, membantu dan memberikan masukkan kepada penulis sehingga dapat menyelesaikan penelitian ini. 14. Kepada grub kawan dekat yang selalu menjadi penyemangat, pemberi berita terkini seputar kuliah. Selalu menjadi forum untuk diskusi ataupun berbagi ilmu. Selalu menjadi kawan-kawan penyemangat yang selalu stay membantu. 15. Terima kasih buat teman-teman seperjuangan di Tanjung Batu (bella, eka, miftah) yang selalu membantu dan menyemangati untuk penyelesaian penelitian ini. 16. Seluruh pihak yang pernah direpotkan selama masa penelitian
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    Welcome to LFS take-away. Our take-away offerings are very nearly the same as our normal menu minus the hoppers). Orders are for pick-up only and can be ordered via the Bopple app. You will also be able to order some beverages, including a range of our delightful wines. And, what’s more, you may wish to add items from our on-line grocery shop, things in jars and extra food for later… Heat Factor / Vegan / Vegetarian / All gluten free unless indicated BANQUET $70 PP DEVILLED CASHEWS ACHARU PAN ROLL WITH FERMENTED CHILLI SAUCE CURRY VEGETABLE MALLUNG DHAL RICE PAPPADUMS MIXED SAMBOLS MILK TOFFEE CURRIES (CHOOSE ONE) - POTAT0 / CASHEW / FISH / PRAWN / CHICKEN / MEAT SHORT EATS Price TAPIOCA CHIPS $5 A classic Lankan street snack MURUKKU $6 Crispy chickpea batter with crunchy pulses, spices & curry leaves CRAB CUTLETS (4 P/SERVE) (NOT GLUTEN FREE) $16 Deep fried crab balls with a hint of curry powder, green chilli & dill POTATO PAN ROLLS (NOT GLUTEN FREE) With mustard seeds, turmeric & white chillies, served with fermented chilli sauce $8 BEEF PAN ROLLS (NOT GLUTEN FREE) P/PIECE With green chilli, celery & curry powder, served with fermented chilli sauce CURRIES Price POTATO $15 A white curry with turmeric, green chilli & Lankan mustard CASHEW NUT $16 A gentle white curry with cumin seeds FISH $20 White fish with a slightly roasted curry powder PRAWN $22 A fiery red curry soured with tamarind CHICKEN $32 A hot red curry with tomato MEAT $20 A dry black curry with sweet spices VEGETABLES & SIDES Price HERB & ONION SALAD $10 A fresh & healthful
  • Keragaman Pangan Lokal Di Pulau Lombok Untuk Menunjang Pengembangan Pariwisata

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    AGRITECH, Vol. 36, No. 2, Mei 2016 KERAGAMAN PANGAN LOKAL DI PULAU LOMBOK UNTUK MENUNJANG PENGEMBANGAN PARIWISATA Diversity of Local Foods in Lombok Island to Support Tourism Development Zainuri1, Abbas Zaini1, Wiharyani Werdiningsih1, Taslim Sjah2 1Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, Jl. Majapahit 62 Mataram, Lombok 83125 2Fakultas Pertanian, Universitas Mataram, Jl. Pendidikan 62 Mataram, Lombok 83125 Email: [email protected] ABSTRAK Potensi hasil pertanian sangat besar untuk dikembangkan menjadi produk pangan lokal yang dapat mendukung pengembangan pariwisata daerah, dan saat ini telah ada beberapa produk pangan lokal direalisasikan di berbagai wilayah di Pulau Lombok.Tujuan dari tulisan ini antara lain untuk: (1) mengidentifikasi keragaman pangan lokal yang ada di Pulau Lombok, dan (2) mengetahui jumlah ketersediaan pangan lokal di Pulau Lombok.Untuk mencapai tujuan penulisan ini telah dilakukan penelitian yang dirancang untuk mendeskripsikan kondisi yang ada, dengan melakukan survei ke lokasi-lokasi yang dapat memberikan data yang dibutuhkan.Selanjutnya data yang diperoleh dianalisis sesuai dengan kebutuhan penelitian. Hasil kajian menunjukkan bahwa di Pulau Lombok terdapat beberapa produk pangan lokal dengan nilai produksi (omzet penjualan) yang bervariasi dari yang besar hingga yang kecil. Besar-kecilnya produksi produk pangan lokal ini terjadi karena produsen menyesuaikan diri dengan permintaan yang ada. Beberapa produk yang menonjol (dihitung dari nilai produksinya) di seluruh Pulau Lombok adalah sate bulayak dan kerupuk kulit. Produk-produk pangan lokal yang dinilai mempunyai kekhasan Pulau Lombok adalah sate bulayak, ayam Taliwang, sate Tanjung (Lombok Utara), opak-opak, pelecing kangkung, dan jajan bantal (Lombok Timur). Kata kunci: Agroindustri, pangan lokal, pariwisata, penawaran, permintaan, Pulau Lombok ABSTRACT Lombok Island is potential in providing agricultural raw materials that can be developed into local food products that in turn support the development of tourism in this island.
  • Mahendra Naidu A/L R. Manogaran Trading As Sri Sai Traders V Navin

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    IN THE HEARINGS AND MEDIATION DEPARTMENT OF THE INTELLECTUAL PROPERTY OFFICE OF SINGAPORE REPUBLIC OF SINGAPORE Trade Mark Nos. 40201606062U and 40201606064Y Hearing Date: 19 November 2018 IN THE MATTER OF TRADE MARK REGISTRATIONS IN THE NAME OF NAVIN TRADING PTE LTD AND APPLICATIONS FOR DECLARATIONS OF INVALIDITY THEREOF BY MAHENDRA NAIDU A/L R. MANOGARAN TRADING AS SRI SAI TRADERS Hearing Officer: Ong Sheng Li, Gabriel Principal Assistant Registrar of Trade Marks Representation: Mr G Radakrishnan (Grays LLC) for the Applicant Mr Sudeep Kumar (S K Kumar Law Practice LLP) for the Registrant GROUNDS OF DECISION Introduction 1 Before this tribunal are two trade mark invalidation actions that have been consolidated. They were commenced by Mahendra Naidu A/L R. Manogaran trading as Sri Sai Traders (“Applicant”) on 12 May 2017 against the following registered trade marks owned by Navin Trading Pte Ltd (“Registrant”). a. (Trade Mark No. 40201606062U) in Classes 29 and 30 (“62U”); and [2019] SGIPOS 2 b. (Trade Mark No. 40201606064Y) in Classes 29 and 30 (“64Y”). For convenience, I refer to 62U and 64Y collectively as the “Subject Marks”. 2 The Subject Marks were applied for on 4 April 2016, and are registered in respect of the following goods: Class 29 Cooking oils; Dried pulses; Canned pulses; Pulses (for food); Pulses (foodstuffs). Class 30 Spices; Spice mixes; Spice mixes; Spiced salt; Curry spices; Pizza spices; Pepper spice; Curry [spice]; Baking spices; Curry [spice]; Curry [spice]; Baking spices; Edible spices; Cloves [spice]; Spice extracts;