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All Journal JURNAL TEKNOLOGI LINGKUNGAN Amerta Nutrition Journal of Food Engineering Journal of Applied Agricultural Science and Technology
Cahyana, Purwa Tri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Other

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Enzim Laccase dari Edible Mushroom untuk Pemutihan Pati Sagu Ramah Lingkungan Reksohadiwinoto, Budhi Santoso; Rosmalawati, Syofi; Cahyana, Purwa Tri; Hariyanto, Bambang
Jurnal Teknologi Lingkungan Vol. 18 No. 2 (2017)
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.606 KB) | DOI: 10.29122/jtl.v18i2.1790

Abstract

Sagu pada umumnya berwarna kecoklatan dan bau kurang sedap. Kelemahan ini dapat diperbaiki dengan penambahan enzim Laccase dalam produksi pati sagu. Tujuan penelitian ini adalah menghasilkan enzm Laccase dari edible mushroom.  Bahan yang digunakan adalah jamur Plurotus ostreatus, Agaricus bisporus dan Rhyzopus  oligosporus yang diperoleh dari pasar dan bahan kimia media. Metoda yang digunakan adalah melalui fermentasi cair menggunakan skala flask.  Hasil yang diperoleh bahwa  Pleurotus ostreatus pada uji agar cawan petri membentuk zona ring merah kecoklatan yang tebal menunjukan kemampuan oxidase senyawa guaicol dan syringaldazine. Uji fermentasi cair skala flaks 500 mL kultur jamur Pleurotus ostreatus, Agaricus bisporus, Rhyzopus oligosporus selama 21 hari. Hasil Laccase yang diproduksi oleh Pleurotus ostreatus mempunyai aktivitas tertinggi yaitu mencapai 774 U/L pada analisa spektrofotometer menggunakan substrat ABTS. Sementara itu, Agaricus bisporus dan Rhyzopus oligosporus mencapai puncak produksi laccase masing-masing 484 U/L dan 480 U/L.Kata kunci : Pleurotus ostreatus, Agaricus bisporus, Rhyzopus oligosporus, Laccase, bioleaching, dan kualitas pati sagu
Analisis Karakteristik FisikoKimia dan Mutu Tanak Beras Pandan Wangi, Ramos dan Ketan Putih Sebagai Kandidat Pangan Fungsional: Analysis of Physical-Chemistry Characteristics and Quality of Pandan Wangi, Ramos, and Glutinous Rice as a Functional Food Candidate Nur Yudiastuti, Silvia Oktavia; Cahyana, Purwa Tri; Ramadhan, Fadhil Hisyam
JOFE : Journal of Food Engineering Vol. 3 No. 2 (2024): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i2.4696

Abstract

Penelitian ini bertujuan untuk mengetahui jenis beras yang dapat digunakan sebagai produk kandidat pangan fungsional melalui analisis sifat fisiko-kimia dan mutu tanak yang dimilikinya. Metode penelitian yang digunakan adalah deskriptif dengan perlakuan yang terdiri dari tiga jenis beras yaitu beras ramos, pandan wangi dan ketan putih. Berdasarkan hasil uji fisik, ketiga jenis beras memiliki karakteristik ukuran medium dengan bulk density tertinggi 0,39 dan berat 1000 butir tertinggi adalah 19,59. Berdasarkan hasil uji kimia, ketan memiliki daya serap air tertinggi, beras pandan wangi memiliki kadar air dan kadar serat tertinggi, serta beras ramos memiliki kadar amilosa dan kadar protein tertinggi. Berdasarkan hasil uji mutu tanak, beras pandan wangi memiliki waktu tanak dan daya resapan air tertinggi dengan waktu 24,25 menit dan 3,30 namun rasio perpanjangan beras ramos memiliki nilai tertinggi yakni 1,68. Berdasarkan hasil uji fisik dengan standar SNO 6128:2020, beras ramos mendapatkan bagian butir kelas premium terbanyak dibandingkan beras pandan wangi dan ketan. Melalui hasil penelitian, diketahui bahawa beras pandan wangi memiliki kandungan protein dan serat tinggi sehingga berpotensi digunakan sebagai bahan baku kandidat pangan fungsional.
The Concept Design of Rice Quality Detection System Using Model-Based System Engineering Approach Cahyana, Purwa Tri; Sunarti, Titi Candra; Noor , Erliza; Hardjomidjojo, Hartrisari; Laily, Noer
Journal of Applied Agricultural Science and Technology Vol. 8 No. 4 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i4.256

Abstract

Quality of rice is determined by several factors such as water content, broken grains, and whiteness. The approach often used for the measurement is manual, time-consuming, and prone to error. Therefore, this research proposes a faster and more accurate rice quality detection system using Model-Based System Engineering (MBSE) approach. System was based on the needs analysis presented through an activity diagram showing the components and activities flow. Logical architecture diagrams were also used to structurally describe system logic to be further abstracted to the physical architecture stage. Moreover, machine learning techniques were used to simulate rice quality data analysis using the decision tree classification with the Iterative Dichotomizer 3 (ID3) algorithm. The simulation was applied to 200 supervised random datasets divided into 80% training and 20% test data with a focus on three attributes, including water content, broken grains, and whiteness. System design was developed using Visual Paradigm Community Edition software and the data were analyzed through the application of R software. The ID3 algorithm simulation produced rice quality detection system with a 92.5% accuracy rate, where 53% of rice was classified as good and 47% as bad. The proposed conceptual design for rice quality detection can be a starting point for the development of an industrial-scale system design.
Evaluasi Konsumsi Nasi Sagu terhadap Parameter Gizi dan Biokimia pada Responden dengan Berat Badan Berlebih dan Kegemukan: An Evaluation of Sago-Rice Consumption on Nutritional and Biochemical Parameters in Overweight and Obese Participants Aji, Galih Kusuma; Hariyanto, Bambang; Pangestu, Alit; Kusumasmarawati, Ambar Dwi; Cahyana, Purwa Tri
Amerta Nutrition Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i4.2025.576-585

Abstract

Background: Overweight and obesity are conditions caused by overnutrition, where an individual has an excessive nutrient intake. These conditions can lead to blood glucose and lipid problems. Sago rice, rich in resistant starch and fiber, offers a potential solution to this issue. Objectives: This study aimed to investigate the impact of eating sago rice over 4 weeks on the biochemical (glucose, total cholesterol, and triglyceride) and nutritional (body weight, Body Mass Index (BMI), total fat, and visceral fat contents) parameters in overweight and obese participants. Methods: Each participant consumed approximately 200 g of sago rice during lunch for 4 weeks. The researchers measured the participants’ body weight and height, which were then used to calculate their BMI before and after consuming the sago rice. They also performed Bioelectrical Impedance Analyses (BIA) to calculate the participants’ body and visceral fat percentages before and after consumption. The participant’s total cholesterol and triglycerides were also examined before and after the sago-rice consumption using the spectrophotometry method. Results: After 4 weeks of sago-rice consumption, the results highlighted a significant decrease in body weight, BMI, and body fat percentage (p-value<0.05). This study demonstrated that consuming sago rice for 4 weeks could significantly decrease the participants’ total cholesterol levels by approximately 18 mg/dL, from 257.33 mg/dL to 239.48 mg/dL (p-value<0.05). Conversely, the participants’ triglyceride levels increased (p-value<0.05). However, blood glucose concentration was not significantly different (p-value>0.05). Conclusions: Therefore, sago rice consumption can help reduce body weight, BMI, body fat percentage, and total cholesterol levels in overweight and obese individuals.
Co-Authors Aji, Galih Kusuma Bambang Hariyanto Budhi Santoso Reksohadiwinoto, Budhi Santoso Erliza Noor Hartrisari Hardjomidjojo Kusumasmarawati, Ambar Dwi Laily, Noer Pangestu, Alit Ramadhan, Fadhil Hisyam Silvia Oktavia Nur Yudiastuti SYOFI ROSMALAWATI Titi Candra Sunarti