ABSTRAKPenelitian ini adalah untuk mengetahui pengaruh jenis dan konsentrasi fiksator terhadap kualitas pewarna alami dari daun mangga arum manis yang diaplikasikan pada kain. Penelitian ini menggunakan Rancangan Acak Tersarang dengan dua faktor. Faktor utama adalah jenis fiksator yaitu tawas, garam, dan kapur tohor, sedangkan faktor tersarang adalah konsentrasi pada setiap fiksator. Konsentrasi fiksator terdiri dari tawas dengan konsentrasi 10% dan 15%, garam 10% dan 12%, serta kapur tohor 8% dan 10%. Sifat setiap fiksator dapat mempengaruhi arah warna serta ikatan antar serat dan pigmen warna. Pada fiksator tawas, perlakuan terbaik diperoleh pada konsentrasi 10% dengan nilai a* 11.63, nilai b* 22.3, dan nilai L* 63.13. Pada fiksator garam, perlakuan terbaik terdapat pada konsentrasi 10% dengan nilai a* 9.87, nilai b* 30.1, dan nilai L* 62.07. Pada fiksator kapur tohor, perlakuan terbaik terdapat pada konsentrasi 10% dengan nilai a* 14.57, nilai b* 29.3, dan nilai L* 56.8 PENDAHULUANTanaman mangga (Mangifera indica L.) merupakan tanaman holtikultura yang mempunyai nilai ekonomis tinggi karena memiliki kandungan gizi yang cukup tinggi bagi kesehatan manusia. Luas lahan tanaman mangga di Indonesia mencapai 18354990 km 2 . Luas lahan terbesar terdapat pada Jawa Timur dengan luas lahan 55955299 km 2 dan disusul oleh Jawa Barat dengan luas lahan 3151115 km 2 (BPS, 2015). Setiap bagian tanaman mangga dapat dimanfaatkan, salah satunya adalah bagian daun. Mangga (Mangifera indica L.) memiliki banyak varietas, akan tetapi varietas mangga arum manis adalah varietas yang banyak dibudidayakan. Daun mangga mengandung pigmen warna flavonoid yang akan menghasilkan warna hijau kekuningan (Pujiarti et al., 2009). Pigmen tersebut dapat diaplikasikan sebagai pewarna alami pada kain.

The purpose of this study is to be acknowledged of the characteristics of protein hydrolyzed from enzymatic hydrolysis process of rejected tempe. The parameters of rejected Tempe hydrolysis characteristics are dissoluble protein, dissoluble total sediment, maillard intensity, hydrolytic color, namely color L, color a, color b, whiteness, chrome and hue, level of staleness, antioxidant power, water activity, hydrolysis level, enzymatic reaction rate, HPLC amino acid and hydrolytic FTIR of over fermentedtempe. This study is designed using Randomized Complete Block Design with 3 (three) blocks as repetition. The result of this study indicates that the highest Hydrolysis Level (HL) belongs to Flavorzyme enzyme (10.3% HL), Protamex (8.4% HL) and Calontropin (7.1% HL) with enzymatic reaction rate for Flavorzyme enzyme is V max as much as 0.01727 mg per ml per minute, while the content of glutamate acid in hydrolyzed over fermented-tempe reaches 15.95%.

Freezing has been widely used to preserve vegetables including seasonal pumpkins. This work aimed to investigate the effects of freezing on pumpkin cell disintegration and phenolics. A fuzzy logic control (FLC) system was built to obtain better temperature control of the freezing system. Changes in cellular disintegration, electrical conductivity and phenolics content were evaluated. The angle measure technique and principal component analysis were used to delineate the surface texture changes of the frozen pumpkin cells. The results showed that FLC offered reliable temperature control performance. Freezing at -18 °C for 7 h caused the highest cell degradation of 0.467 on the disintegration scale. Decomposition was also indicated by an almost double increase in electrical conductivity. The changes in texture were accurately reflected in the mean angle spectra and 81.3% and 7.4% of the variability due to treatments could be explained by two principal components respectively. Freezing pumpkin at -18 °C for 6 h correlated to the maximum increase in total phenolics of 70.44%. The increased phenolics were dominated by caffeic acid, chlorogenic acid and p-coumaric acid. In conclusion, as the freezing system exhibits positive effects on the phenolics content of pumpkin, it may be employed to process seasonal pumpkin to obtain higher value from the produce.

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