http://repository.ipb.ac.id/handle/123456789/76 2026-07-21T15:46:42Z http://repository.ipb.ac.id/handle/123456789/175298 Pendugaan Umur Simpan Tepung Umbi Porang dalam Kemasan Menggunakan Metode ASLT Model Arrhenius Fadila Porang (Amorphophallus muelleri B.) merupakan umbi yang kaya glukomanan dan berfungsi sebagai bahan pangan fungsional. Sifat fungsional yang sangat bermanfaat dari glukomanan antara lain kemampuan sebagai agen pengental, pembentuk gel, serta pengemulsi alami. Glukomanan juga memberikan berbagai efek fisiologis positif, seperti membantu mengurangi kolesterol, gula darah, dan rasa kenyang, yang membantu mengelola berat badan dan mencegah penyakit metabolik sehingga porang memiliki potensi besar untuk dikembangkan sebagai bahan pangan fungsional bernilai tinggi, serta sebagai bahan baku alternatif yang ramah lingkungan bagi berbagai industri, termasuk industri makanan, farmasi, dan kosmetik. Namun demikian, tepung porang bersifat higroskopis sehingga rentan mengalami penurunan mutu selama penyimpanan. Penelitian ini bertujuan untuk menduga umur simpan tepung porang yang disimpan dalam beberapa kemasan yaitu aluminium foil (AF), high-density polyethylene (HDPE), dan polyethylene (PE) menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan Arrhenius. Penelitian dilakukan melalui beberapa tahap yaitu pembuatan tepung porang, penyimpanan pada beberapa suhu yaitu 35, 40, 45, dan 50°C untuk mempercepat perubahan parameter mutu tepung serta analisis perubahan parameter mutu yang diamati yaitu kadar air, kadar glukomanan, warna (derajat putih), dan jumlah kapang. Data perubahan parameter mutu pada setiap suhu penyimpanan dianalisis menggunakan model kinetika reaksi ordo nol dan ordo satu untuk menentukan pola perubahan mutu selama penyimpanan. Model kinetika terbaik dipilih berdasarkan nilai koefisien determinasi (R²) tertinggi. Nilai konstanta laju reaksi (k) yang diperoleh dari model terpilih kemudian diplot terhadap kebalikan suhu mutlak (1/T) sesuai persamaan Arrhenius (ln k = ln k0 -Ea/RT) untuk memperoleh nilai energi aktivasi (Ea) dan konstanta pra-eksponensial (k0). Selanjutnya, parameter mutu dengan nilai energi aktivasi (Ea) terendah ditetapkan sebagai parameter mutu kritis karena paling sensitif terhadap perubahan suhu penyimpanan. Persamaan Arrhenius dari parameter mutu kritis tersebut digunakan untuk menghitung konstanta laju reaksi (k) pada suhu penyimpanan, kemudian umur simpan tepung porang dihitung berdasarkan model kinetika yang sesuai dengan mempertimbangkan nilai mutu awal dan batas mutu kritis yang telah ditetapkan. Hasil penelitian menunjukkan bahwa peningkatan suhu penyimpanan mempercepat peningkatan kadar air dan jumlah kapang serta penurunan kadar glukomanan dan derajat putih pada seluruh jenis kemasan. Jenis kemasan berpengaruh terhadap laju perubahan parameter mutu, di mana kemasan dengan sifat barrier yang lebih baik mampu memperlambat laju deteriorasi produk. Berdasarkan analisis kinetika dan model Arrhenius, kapang ditetapkan sebagai parameter mutu kritis karena menunjukkan perubahan yang paling representatif terhadap penurunan mutu selama penyimpanan. Hasil pendugaan umur simpan menunjukkan bahwa tepung porang dalam kemasan AF, HDPE, dan PE mencapai batas kritis kapang sebesar 104 CFU/g (4 log CFU/g) setelah masing-masing 333, 209, dan 156 hari pada suhu 25°C. Pada suhu 30°C, batas kritis kapang yang sama) dicapai setelah 91, 61, dan 48 hari untuk kemasan AF, HDPE, dan PE. Hasil penelitian ini menunjukkan bahwa metode ASLT dengan pendekatan Arrhenius merupakan metode yang efektif untuk menduga umur simpan tepung porang serta dapat digunakan sebagai dasar dalam pemilihan jenis kemasan dan kondisi penyimpanan untuk mempertahankan mutu produk sesuai dengan umur simpan yang ditargetkan.; Porang (Amorphophallus muelleri Blume) is a tuber rich in glucomannan and has considerable potential as a functional food ingredient. Glucomannan possesses several beneficial functional properties, including its ability to act as a thickening agent, gel-forming agent, and natural emulsifier. In addition, glucomannan provides various physiological benefits, such as lowering cholesterol and blood glucose levels, enhancing satiety, supporting weight management, and reducing the risk of metabolic diseases. These characteristics make porang a promising raw material for high-value functional foods as well as an environmentally friendly alternative for various industries, including food, pharmaceutical, and cosmetic applications. However, porang flour is highly hygroscopic, making it susceptible to quality deterioration during storage. This study aimed to estimate the shelf life of porang flour packaged in aluminum foil (AF), high-density polyethylene (HDPE), and polyethylene (PE) using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius approach. The study consisted of several stages, including porang flour production, storage at elevated temperatures (35, 40, 45, and 50°C) to accelerate quality deterioration, and evaluation of quality changes based on moisture content, glucomannan content, whiteness, and mold count. Quality changes observed at each storage temperature were analyzed using zero-order and first-order reaction kinetics to determine the deterioration pattern during storage. The best kinetic model was selected based on the highest coefficient of determination (R²). The reaction rate constants (k) obtained from the selected model were then plotted against the reciprocal of absolute temperature (1/T) according to the Arrhenius equation (ln k = ln k0 - Ea/RT) to determine the activation energy (Ea) and the pre-exponential factor (k0). Subsequently, the critical quality parameter was identified based on the quality attribute that reached its critical limit first during storage. The Arrhenius equation for the selected critical quality parameter was then used to calculate the reaction rate constant (k) at the desired storage temperatures, and the shelf life of porang flour was estimated using the appropriate kinetic model by considering the initial quality value and the predetermined critical quality limit. The results showed that increasing storage temperature accelerated the increase in moisture content and mold count, while accelerating the decline in glucomannan content and whiteness in all packaging materials. Packaging type significantly influenced the rate of quality deterioration, with packaging materials having superior barrier properties being more effective in delaying product deterioration. Based on the kinetic analysis and the Arrhenius model, mold was identified as the critical quality parameter because it reached the critical quality limit earlier than the other quality parameters during storage. Shelf-life estimation indicated that porang flour packaged in AF, HDPE, and PE reached the critical mold limit of 104 CFU/g (4 log CFU/g) after 333, 209, and 156 days, respectively, at 25°C. At 30°C, the same critical mold limit was reached after 91, 61, and 48 days, respectively. These findings demonstrate that the ASLT method combined with the Arrhenius approach is an effective tool for estimating the shelf life of porang flour and can serve as a scientific basis for selecting appropriate packaging materials and storage conditions to maintain product quality throughout the targeted shelf life. 2026-01-01T00:00:00Z http://repository.ipb.ac.id/handle/123456789/174793 Discriminating Floral Origins Of Tanzanian Honey Using Integrated Physical And Spectroscopic Data Fusion Haji, Khamis Fahima Honey differentiation based on botanical origin remains challenging due to complex physical and compositional characteristics, particularly in tropical multifloral systems. In this study, an integrated analytical framework combining physical characterization, ATR–FTIR spectroscopy, and GC–MS volatile profiling with chemometric modeling was applied to differentiate Tanzanian honeys from miombo, mangrove, and mixed-flower origins. Floral origin exerted significant influence on honey composition, with Brix and water activity emerging as dominant discriminators (p < 0.001), reflecting differences in sugar concentration and moisture availability. Miombo honey exhibited a distinct profile, characterized by significantly higher viscosity, lower water activity, and enhanced yellowness, indicating a shift toward a more concentrated carbohydrate matrix. Spectroscopic analysis revealed that differentiation was primarily influenced by carbohydrate-related and moisture-associated spectral features, particularly the bands at 979.66, 1635.51, and 3471.87 cm?¹. Chemometric modelling confirmed that supervised classification (PLS-DA) significantly improved discrimination compared with PCA, with VIP analysis (VIP > 1) identifying these spectral markers as the major contributors to floral origin differentiation. Complementary GC-MS profiling demonstrated that relative abundance patterns of phenolic and carbonyl compounds, rather than unique markers, underpin floral differentiation, with miombo honey exhibiting a more distinct and consistent volatile signature. All analytical approaches aligned to a consistent pattern, demonstrating that honey differentiation is driven by coordinated variations across physical, spectral, and volatile profiles. This study highlights the strength of integrated multi-analytical approaches for robust honey classification and provides a scientifically grounded framework for the authentication of tropical honeys. 2026-01-01T00:00:00Z http://repository.ipb.ac.id/handle/123456789/174443 Persepsi Pelaku Usaha di Kalimantan Tengah Terhadap Jaminan Keamanan Pangan dan Ketertelusuran SAIFUDIN, UMAR Kontaminasi mikroba patogen dan bahan berbahaya penyebab keracunan menjadi salah satu alasan dilakukannya penarikan produk pangan. Kerugian akibat adanya keracunan pangan dan penarikan produk akan berdampak pada masyarakat secara luas. Penerapan sistem manajemen keamanan pangan dengan baik menjadi penting sebagai upaya untuk mencegah terjadinya kasus keracunan pangan maupun penarikan produk. Sistem ketertelusuran pangan sebagai bagian dari sistem manajemen keamanan pangan menjadi hal yang perlu ditekankan implementasinya oleh pelaku usaha pangan, baik produsen skala mikro, kecil, menengah dan besar. Seluruh pelaku usaha pangan, baik produsen, importir dan/atau distributor wajib memiliki sistem ketertelusuran. Namun mekanisme penerapan sistem manajemen keamanan pangan belum sepenuhnya diketahui dan diterapkan dengan baik oleh pelaku usaha pangan. Evaluasi penilaian terkait penerapan sistem manajemen keamanan pangan setidaknya dapat dilakukan melalui dua perspektif, yaitu dengan melakukan identifikasi jumlah perusahaan yang telah menerapkan sistem manajemen tersebut dan yang kedua dengan cara mengidentifikasi tingkat pengetahuan pelaku usaha terkait pemenuhan terhadap persyaratan sistem manajemen keamanan pangan. Oleh karena itu, penelitian ini bertujuan mengevaluasi tingkat pengetahuan, sikap dan perilaku pelaku usaha terhadap jaminan keamanan pangan dan ketertelusuran, menganalisis korelasi karakteristik pelaku usaha dengan tingkat pengetahuan, sikap dan perilaku serta dengan penilaian inspeksi sarana yang telah dilakukan oleh Balai Besar POM di Palangka Raya. Metode penelitian menggunakan metode survei untuk memperoleh data primer dengan cara pengisian kuesioner oleh responden dan pengumpulan data sekunder berupa laporan hasil penilaian inspeksi. Pengisian kuesioner dilakukan oleh 59 responden pelaku usaha yang telah mendapatkan sertifikat Izin Penerapan Cara Produksi Pangan Olahan yang Baik (IP-CPPOB), Sertifikat pemenuhan komitmen Produksi Pangan olahan Industri Rumah Tangga (SPP-IRT) maupun Sistem Manajemen Keamanan Pangan Olahan (SMKPO) dan telah dilakukan penilaian inspeksi oleh BPOM. Data yang diperoleh dianalisis secara deskriptif kuantitatif maupun kualitatif. Hasil penelitian menunjukkan tingkat pengetahuan pelaku usaha produksi terhadap jaminan keamanan pangan dan ketertelusuran pada kategori cukup (72,2%), sedangkan nilai sikap dan perilaku pada kategori baik (92,5 dan 88,6%). Tingkat pengetahuan pelaku usaha produksi Industri Rumah Tangga Pangan (IRTP) mengenai jaminan keamanan pangan dan ketertelusuran pada kategori cukup (66,3%), sedangkan pada pelaku usaha Industri Pangan MD (IP-MD) pada kategori baik (82,3%). Hal ini dipengaruhi oleh tingkat pendidikan dan riwayat pelatihan. Pengetahuan pelaku usaha produksi terhadap jaminan keamanan pangan dan ketertelusuran yang perlu ditingkatkan, baik pada IRTP maupun IP-MD, yaitu penanganan terhadap produk kedaluwarsa dan pencatatan identitas rekanan/supplier. Tingkat pengetahuan, sikap dan perilaku pelaku usaha peredaran pangan terhadap jaminan keamanan pangan dan ketertelusuran pada kategori baik (91,7; 100; dan 81,3%). Masih terdapat nilai cukup (62,5%) pada perilaku ketertelusuran sehingga pada aspek tersebut masih perlu ditingkatkan yaitu pada aspek pencatatan identitas rekanan, penyelarasan data dan informasi, serta simulasi penarikan dan ketertelusuran. Profil demografi pelaku usaha produksi diketahui mayoritas adalah perempuan dengan usia lebih dari 41 tahun, dengan masa kerja lebih dari 5 tahun dan pernah mengikuti pelatihan keamanan pangan. Mayoritas pelaku usaha memiliki skala usaha mikro dengan tingkat pendidikan pada pelaku usaha IRTP setingkat SMA/SMK, sedangkan pada pelaku usaha IP-MD setara D3/S1/S2. Karakteristik jenis usaha berkorelasi signifikan dengan pengetahuan dan perilaku pada kategori sedang (0,312 dan 0,305) dengan p<0,05 sedangkan tingkat pendidikan berkorelasi signifikan dengan pengetahuan pada kategori sedang (0,359) dengan p<0,05. Skala usaha berkorelasi positif dengan pengetahuan, sikap dan perilaku. Riwayat pelatihan berkorelasi positif dengan pengetahuan dan perilaku, sedangkan tingkat pendidikan berkorelasi positif dengan sikap dan perilaku. Terdapat korelasi signifikan pada tingkat pengetahuan pelaku usaha produksi terhadap jaminan keamanan pangan dan ketertelusuran dengan nilai sikap maupun perilaku dan juga antara nilai sikap dengan perilaku pada kategori sedang (0,330; 0,375 dan 0,328) dengan p<0,05. Adapun korelasi tingkat pengetahuan, nilai sikap dan perilaku pelaku usaha produksi dengan hasil penilaian inspeksi BPOM hanya terdapat korelasi yang positif. Rekomendasi dari penelitian ini adalah perlunya dilakukan pelatihan secara berjenjang dan berkesinambungan, pendampingan perilaku ketertelusuran, serta pembudayaan keamanan pangan untuk meningkatkan pengetahuan, sikap, dan perilaku pelaku usaha terhadap jaminan keamanan pangan dan ketertelusuran.; Contamination of pathogenic microbes and hazardous substances that cause poisoning is one of the reasons for product recalls. The losses due to the food poisoning and product recalls will have a broader impact on society. The proper implementation of a food safety management system is important as an effort to prevent cases of food poisoning and product recalls. Food traceability systems as part of food safety management systems need to be emphasized in their implementation by food business operators, whether they are micro, small, medium, or large producers. All food business operators, including producers, importers, and/or distributors, must have a traceability system. However, the mechanism for implementing the food safety management system and traceability is not yet fully understood and applied correctly by food business actors. Evaluation of the assessment related to the implementation of the food safety management system can be conducted from at least two perspectives: first, by identifying the number of organizations, institutions, or companies that have implemented that management system; secondly, by identifying the level of knowledge of entrepreneurs regarding compliance with the requirements of the food safety management systems. Therefore, this research aimed to evaluate the level of knowledge, attitudes, and behaviors of food beverage operators (FBOs) on food safety assurance and traceability, to analyze the correlation of demographic characteristics, level of knowledge, attitudes, and behavior, as well as inspection results in 6 regencies/cities in Central Kalimantan. The research used a survey to obtain primary data through respondent-completed questionnaires and collected secondary data in the form of inspection assessment reports. The questionnaires were filled out by 59 business actors who had obtained the Good Processed Food Production Practice (IP-CPPOB) certificate, the Household Industry Processed Food Production Commitment Fulfillment Certificate (SPP-IRT), or the Processed Food Safety Management System (SMKPO), and whose facilities had been inspected by BPOM. The obtained data were analyzed both quantitatively and qualitatively descriptively. The research results showed that the level of knowledge of business actors in production regarding food safety assurance and traceability was in the sufficient category (72.2%), while the attitude and behavior scores were in the good category (92.5 and 88.6%). The level of knowledge of Household Food Industry (IRTP) business actors regarding food safety assurance and traceability was in the sufficient category (66.3%), whereas for MD Food Industry (IP-MD) business actors were in the good category (82.3%). This was influenced by education level and training history. The knowledge of production business actors regarding food safety assurance and traceability needed to be improved, both in IRTP and IP-MD, regarding the handling of expired products and the recording of the identity of partners/suppliers. The level of knowledge, attitudes, and behaviors of food distribution business actors regarding food safety assurance and traceability was in the good category (91.7; 100; and 81.3%). There was still a sufficient value (62.5%) in traceability behavior, so this aspect still needed to be improved, namely in the behavior of recording partner identities, aligning data and information, as well as in the simulation of recall and traceability. The demographic profile of production business actors showed that the majority were women over 41 years old, with more than 5 years of work experience, and had participated in food safety training. The majority of business actors ran micro-scale businesses, with education levels for IRTP business actors equivalent to high school/vocational school (SMA/SMK), while for IP-MD business actors, the level was equivalent to diploma/bachelor/master (D3/S1/S2). The characteristics of business types were significantly correlated with knowledge and behavior in the moderate category (0.312 and 0.305) with p<0.05, while the level of education was significantly correlated with knowledge in the moderate category (0.359) with p<0.05. Business scale was positively correlated with knowledge, attitude, and behavior. Training history was positively correlated with knowledge and behavior, whereas education level was positively correlated with attitude and behavior. There was a significant correlation between the knowledge level of production business operators regarding food safety assurance and traceability with attitude and behavior scores, as well as between attitude and behavior scores in the moderate category (0.330, 0.375, and 0.328), with p<0.05. Regarding the correlation between the levels of knowledge, attitude scores, and behavior of production business actors with BPOM inspection results, only positive correlations were observed. The recommendation from this study was to conduct structured and continuous training, provide guidance on traceable behavior, and promote a food safety culture to enhance the knowledge, attitudes, and practices of business actors regarding food safety assurance and traceability. 2026-01-01T00:00:00Z http://repository.ipb.ac.id/handle/123456789/174258 Analisis dan Pemodelan Emisi Gas Rumah Kaca Padi Sawah Irigasi dengan Sistem Alternate Wetting-Drying (AWD) Ginoga, Sitti Filzha Fitrya Budidaya padi sawah merupakan salah satu sumber utama emisi gas rumah kaca (GRK), terutama metana (CH4) dan dinitrogen oksida (N2O). Pengelolaan air melalui sistem Alternate Wetting and Drying (AWD) berpotensi meningkatkan produktivitas sekaligus menekan emisi GRK. Penelitian ini bertujuan menganalisis pengaruh berbagai perlakuan irigasi terhadap produktivitas padi, mengembangkan model pertumbuhan tanaman, mengevaluasi emisi GRK dan Global Warming Potential (GWP), serta mengembangkan model Artificial Neural Network (ANN) untuk estimasi emisi GRK. Penelitian menggunakan tiga perlakuan irigasi, yaitu Continuous Flooding (FL), Wetting (WT), dan Drying (DR). Model pertumbuhan dikembangkan menggunakan model logistik Verhulst, sedangkan model emisi GRK menggunakan ANN dengan lima parameter lingkungan tanah sebagai variabel input. Hasil penelitian menunjukkan bahwa perlakuan DR menghasilkan produktivitas tertinggi sebesar 10,75 t ha-1, sedangkan FL menghasilkan produktivitas terendah sebesar 7,79 t ha-1. Emisi CH4 dan GWP terendah juga diperoleh pada DR, masing-masing sebesar 82,50 kg ha-1 dan 2.539 kg CO2-eq ha-1, atau menurun 76,2% dan 74,2% dibandingkan FL. Dari sisi penggunaan air, perlakuan WT menghemat air irigasi sebesar 4,40% dan DR sebesar 12,04% dibandingkan FL. Hasil ini menunjukkan bahwa penerapan DR mampu meningkatkan produktivitas padi sekaligus efisiensi penggunaan air tanpa menghambat pertumbuhan tanaman. Model logistik mampu menggambarkan pertumbuhan tanaman dengan baik (R2 = 0,894 - 0,996), sedangkan model ANN menunjukkan akurasi yang tinggi dalam memprediksi emisi CH4 (R2 = 0,92) dan N2O (R2 = 0,82). Hasil penelitian menunjukkan bahwa sistem AWD melalui perlakuan DR efektif meningkatkan produktivitas padi sekaligus menurunkan emisi GRK, serta bahwa model ANN berpotensi digunakan sebagai alat prediksi emisi GRK pada budidaya padi sawah berkelanjutan.; Rice cultivation is one of the major sources of greenhouse gas (GHG) emissions, particularly methane (CH4) and nitrous oxide (N2O). Water management through the Alternate Wetting and Drying (AWD) system has the potential to improve rice productivity while reducing GHG emissions. This study aimed to analyze the effects of different irrigation treatments on rice productivity, develop crop growth models, evaluate GHG emissions and Global Warming Potential (GWP), and develop an Artificial Neural Network (ANN) model for estimating GHG emissions. The experiment employed three irrigation treatments, namely Continuous Flooding (FL), Wetting (WT), and Drying (DR). Crop growth was modeled using the Verhulst logistic growth model, while GHG emissions were estimated using an ANN model with five soil environmental parameters as input variables. The results showed that the DR treatment produced the highest grain yield of 10.75 t ha-1, whereas FL resulted in the lowest yield of 7,79 t ha-1. The lowest CH4 emissions and GWP were also observed under DR, reaching 82.50 kg ha-1 and 2,539 kg CO2-eq ha-1, respectively, representing reductions of 76.2% and 74.2% compared with FL. In terms of water use, the WT treatment saved 4.40% of irrigation water and 12.04% of DR compared to FL. These results indicate that DR can increase rice productivity and water efficiency without inhibiting plant growth. The logistic model successfully described crop growth with coefficients of determination (R2) ranging from 0.894 to 0.996. Meanwhile, the ANN model demonstrated high predictive accuracy for CH4 (R2 = 0.92) and N2O (R2 = 0.82) emissions. The findings indicate that the AWD system through the DR treatment is an effective water management strategy for increasing rice productivity while reducing greenhouse gas emissions. Furthermore, the developed ANN model shows strong potential as a tool for predicting GHG emissions in sustainable irrigated rice cultivation systems. 2026-01-01T00:00:00Z