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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Seminar Nasional Teknologi Informasi Komunikasi dan Administrasi [SEMINASTIKA] Jurnal Ekonomi dan Manajemen Indonesia
Millan, Alston
Politeknik Malinau
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Industrial & Manufacturing Engineering Mathematics

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Journal : Jurnal Teknologi

 1 
AKTIVITAS ANTIOKSIDAN DAN ANALISIS KOMPOSISI SENYAWA AKTIF MIKROKAPSUL OLEORESIN FULI PALA (MYRISTICA FRAGRANS HOUTT) YANG DIENKAPSULASI DENGAN GUM ARAB Millan, Alston
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi dan Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.%p

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi berbagai total padatan yang terdiri dari gum Arab sebagai enkapsulan dan oleoresin fuli pala sebagai core terhadap karakteristik mikrokapsul yang dihasilkan. Variasi formulasi oleoresin fuli pala dan gum arab yang dicobakan adalah (5%), (10%), (15%), (20%) dan (20%). Pembentukan emulsi dilakukan dengan Turrax homogenizer dengan kecepatan 4000 rpm selama 5 menit. Pembentukan mikrokapsul dilakukan dengan menggunakan pengering semprot (spray dryer) dengan suhu inlet dan outlet masing-masing 1100C dan 620C. Mikrokapsul yang dihasilkan dianalisis karakteristiknya yang meliputi, aktivitas antioksidan dengan metode RSA (radikal scavenging activity) DPPH (2-2Dhpypenil-2 Picrylhydrazil) dan kromatografi gas-spektrometri massa (GC-MS). Sifat mikrokapsul yang diperoleh aktivitas antioksidan (IC50) 1032 ppm dan kromatografi gas-spektrometri massa (GC-MS) dengan komponen terbesar penyusun mikrokapsul oleoresin fuli pala yaitu sabinene hexane, 4-methylene-1-, myristycin, phenol 2,6 dimetoksi-4-2 (2-peopenil), phenol, 2-metoksi-4-(propennyl).Dziezak, D. J., 1998. Mikroencapsulation and encapsulated Ingrediente. Food Tecnology:136-138.Efendi, 2000. Mikroenkapsulasi Minyak Atsiri Jahe Dengan Dengan Campuran Gum Arab-Maltodekstrin Dan Variasi Suhu Inlet Spray Dryer. Tesis Program Pasca Sarjana UGM Yogyakarta.Kunarto B. 2008. Peningkatan Daya Simpan Bandeng Presto  Menggunakan Mikrokapsul Oleoresin Fuli Pala (Myristica Fragrans Houtt). Fakultas Teknologi Pertanian dan Peternakan. Universitas Semarang.Nanasombat S. dan P Lohasupthawee. 2005. Antibacterial Activity of Crude Ethanolic Extracts and Essential Oils of Against Salmonellae and Other Enterobacteria. KMITL Sci. Tech.J. 5(3):527-538.Oiye, S. O. Dan N. M.  Muroki.2002. Use of Spices in Foods.  The Journal of Food Technology in Africa. Vol. 7:. 39-44Olaleye, M. T., C. Afolabi, Akinmoladun dan A. A. Akindahunsi. 2006. Antioxidant Properties of Myristica Fragrans (Houtt) And Its Effect On Selected Organs of Albino Rats. African Journal of Biotechnology Vol. 5 (13): 1274-1278.Onwulata, C., P.W. Smith dan V. H. Holsinger. 1995. Flow and Compaction of Spray-Dried Powders of Anhidrous Butter Oil and High Melting Milk Fat Encapsulated in Disaccarides. J. Agric. Food Chem. 60. (4): 836-840.Rani, R dan N. Khular. 2004. Antimicrobial Evaluation of Some Medical Plants For Their Anti ?Anteric Potential Against Multi Drug Resistanct Salmonella typhi. Phytother Res.18(8):670-673Wagner, L. A. dan J. J. Warthesen, 1995. Stability of Spray Dried Incapsulated Carrot Carotenes. J. of Food Science 60 (5):1048-1053.
EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER Alston Millan
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.315 KB) | DOI: 10.23960/jtihp.v25i1.52-61

Abstract

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit.  The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05)  water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules
Co-Authors Balang, Johni Charles, Oktrianus Eka Pratiwi Eka Pratiwi Johni Balang Oktrianus Charles Sirante, Yohanis Yohanis Sirante