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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Nyoman Semadi Antara
Udayana University
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Produksi Virgin Coconut Oil Menggunakan Enzim Kasar Dari Getah Biduri (Calotropis gigantea) I Gede Adi Darmaja Putra; Nyoman Semadi Antara; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p01

Abstract

One-of-the-most-popular-and high-value-coconut products is Virgin-Coconut-Oil (VCO). VCO products can be produced by adding proteolytic-enzymes-to optimize the release of oil from coconut milk cream. The-purpose-of this study-was to determine-the-effect of the-concentration of crude enzymes of biduri sap and incubation temperature on the properties of the-resulting VCO. Theexperimental design of this study was a two-factorial randomized group design (RAK). The concentration of enzymes as the first factor consists of four levels: 0%, 0.15%, 20%, and 0.25%, and the incubation temperature as the second factor consists of three levels: 35 oC, 40 oC, and 45 oC. The results showed that the treatment of enzyme concentration and incubation temperature had an effect on yield and water content, while (%ALB) only affected the treatment of incubation temperature and the interaction of these two factors in all treatments showed no effect. This treatment provides the best VCO characteristics at an enzyme concentration of 0.25 °C and an incubation temperature of 40 °C, with the highest yield of 42.65%, moisture content of 0.045%, %ALB 0.026%, colorless (clear), distinctive aroma of coconut oil and, the taste is quite typical of coconut oil. The resulting VCO has a very high quality because it has a higher treatment value than the SNI 7381: 2008 standard value.
Karakteristik Fisikokimia Ekstrak Kolagen Dari Ceker Ayam Pada Variasi Konsentrasi Enzim Papain dan Lama Ekstraksi Tirza Boru Pardede; Nyoman Semadi Antara; I Made Mahaputra Wijaya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 1 (2025): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i01.p03

Abstract

Collagen is a polypeptide dominated by the amino acids glycine, proline, and hydroxyproline. The polypeptide is in the form of a triple helix structure which is the main characteristic of collagen. Chicken feet which are rich in collagen can be an alternative as a source of collagen that is widely accepted by the community. This study aims to determine the effect of papain enzyme concentration and extraction time on the physicochemical characteristics of the collagen produced and to determine the combination of treatments that produce the highest physicochemical characteristics of collagen. This study is an experimental study designed using a Randomized Block Design (RBD) with a factorial experiment consisting of two factors, namely the concentration of papain enzyme (0%, 2%, 4%, and 6%) and extraction time (6, 12, and 18 hours). Collagen in this study was tested qualitatively (Ninhydrin and FTIR) and quantitatively using a UV-Vis spectrophotometer. FTIR results showed success in extracting collagen while maintaining its structure and components. The physicochemical variables observed included yield, pH, water content, ash content, and protein content. The results showed that the interaction between the two treatments had a very significant effect on the observed variables, except for ash content. The combination of treatments to produce the highest physicochemical characteristics of collagen is a papain enzyme concentration of 4% and an extraction time of 18 hours with a value of 60.19%. The characteristics of the collagen produced are a yield of 0.61%, pH 6.56, water content of 3.82%, ash content of 0.85%, and protein content of 85.29%.
Aktivitas Antioksidan Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Pada Perlakuan Suhu dan Lama Penyimpanan Putri Cininta Giskha; Gusti Putu Ganda Putra; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i01.p03

Abstract

This research was conducted to determine the effect of temperature and time of storage on antioxidant activity of cocoa pod husk extract (Theobroma cacao L.) and to obtain the best combination of storage temperature and storage time that could maintain the antioxidant activity of the extract. The experimental design used in this research was a factorial randomized block design, which were grouped into 2 groups based on the time of experiment conducted and consisted of two factors. The first factor was the storage temperature which consisted of 3 level that namely room temperature (27 ±2)℃, cold temperature (5 ±2)℃ and frozen temperature (-10 ±2)℃. The second factor was the storage time which consisted of 4 level namely 1, 2, 3, and 4 weeks. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the temperature and time of storage had a very significant effect on total phenol, total flavonoid, and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenol, total flavonoid, and antioxidant capacity of cocoa pod husk extract. From the index effectiveness test, the best treatment combination was the frozen storage (-10 ±2)℃ for a week with characteristic total phenol was 12.32 ± 0.08 mg GAE/g extract, total flavonoid was 4.07 ± 0.09 mg QE/g extract, antioxidant capacity was 6.50 ± 0.02 mg GAEAC/g extract.
Co-Authors Gusti Putu Ganda Putra I Gede Adi Darmaja Putra I Made Mahaputra Wijaya Ni Putu Suwariani Putri Cininta Giskha Tirza Boru Pardede