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Harijono
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PENDUGAAN UMUR SIMPAN DAN PERUBAHAN ASAM LEMAK ABON JAMUR TIRAM (Pleurotus ostreatus) SELAMA PENYIMPANAN Sudarminto Setyo Yuwono; Nundiah Zuhrohfi Immaroh; Harijono
Jurnal Teknologi Pertanian Vol. 24 No. 3 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.03.7

Abstract

Jamur tiram dapat dimanfaatkan dalam pengembangan produk abon. Abon, salah satu produk pangan kering, umumnya berbahan baku daging melalui proses perebusan dan penggorengan. Selama penyimpanan, abon jamur tiram mengalami penurunan mutu, seperti munculnya aroma tengik akibat reaksi oksidasi. Penentuan umur simpan atau masa kadaluarsa sangat dibutuhkan agar diketahui batasan waktu produk dalam kondisi layak konsumsi. Tujuan dari penelitian ini adalah untuk mengetahui umur simpan abon jamur tiram serta perubahan asam lemak sebelum dan sesudah penyimpanan. Penentuan umur simpan abon jamur tiram menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan persamaan Arrhenius, penyimpanan pada suhu 35, 45, dan 55°C. Hasil penelitian menunjukkan 60% panelis terlatih menolak abon jamur tiram pada hari ke-147. Mutu kritis warna L* 33,2; a* 18,8; b* 16, nilai peroksida 16,45Meq/kg,  asam lemak bebas 0,83 dan TBA 3,46 mg/kg. Penentuan umur simpan menggunakan nilai energi aktivasi terendah, yaitu parameter TBA sebesar 3982,931kal/mol dengan persamaan regresi linier dari plot Arrhenius y = −2.005,5x + 1,5173 dan nilai R2 0,908. Umur simpan abon jamur tiram apabila disimpan pada suhu 25, 27, dan 30°C berturut-turut adalah 515,34; 489,49; dan 458,14 hari. Terdapat enam senyawa baru yang muncul selama penyimpanan, yaitu Octanoic acid, methyl ester (Cas) Methyl octanoate, Pentadecanoic acid, 14-methyl-, methyl ester (Cas) Methyl 14-Methyl-Pentadecanoate, Nonanoic Acid (Cas) Nonoic Acid, 2-Isononenal (Cas) Branched Chain 2-Nonenal, Heptanoic Acid, 3,6,6-Trimethyl-, Methyl Ester (Cas) 3,6,6-Trimethylheptanoic Acid Methyl Ester, 9-Octadecenoic Acid (Z)- (Cas) Oleic Acid, 13-Docosenoic Acid, Methyl Ester (Cas) Methyl 13-Docosenoate. Jenis asam lemak tersebut dapat menimbulkan aroma tengik.
Study of Antihypertensive Activity from Red Quinoa Seed Protein Hydrolysate Digested by Various Protease Enzymes Suleman, Dininurilmi Putri; Harijono; Hsu, Jue-Liang
HAYATI Journal of Biosciences Vol. 31 No. 1 (2024): January 2024
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.31.1.192-199

Abstract

Proteolytic enzymes are widely used to produce protein hydrolysates that contain bioactive peptides. Some of bioactive peptides are known inhibit the angiotensin-I-converting enzyme (ACE, EC 3.4.15.1) and act as human antihypertensive. Therefore, this study aims to produce protein hydrolysates via 16 hours of digestion process using Chenopodium formosanum (red quinoa) seed and the proteases, namely pepsin, trypsin, α-chymotrypsin, and thermolysin. The hydrolysates profiles and ACE-I inhibitory activity were analyzed using reversed phase-high performance liquid chromatography (RP-HPLC). The SDS-PAGE was also used to analyze the main storage protein in red quinoa seed, identified as being 11S seed storage globulin. Meanwhile, the ACE inhibitor activities of red quinoa seed protein (RQSP) produced by various proteases include the hydrolysate of pepsin 17.03% ± 3.88%, trypsin 42.67% ± 3.19%, α-chymotrypsin 72.71% ± 2.85% and thermolysin 77.67% ± 0.98%. These results show that red quinoa seed protein is a potential source of significant ACE inhibitor activity when hydrolyzed with α-chymotrypsin and thermolysin.
PRODUCTION OF RED-COLORED RICE FLOUR THROUGH IMPREGNATION WITH RED PITAYA EXTRACT DURING SOAKING AND MILLING Gunarso, Amelia Agatha; Sofia Murtini, Erni; Harijono
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.1

Abstract

Rice flour is a common ingredient in traditional food processing in Indonesia. Rice flour is commercially found in the market as white rice flour, and colorants are often added during processing. Traditionally, natural colorants are derived from plant sources, such as red pitaya (dragon fruit). Red pitaya is usually extracted and added separately to the dough. However, this practice is considered inefficient. Therefore, this study aimed to explore the impregnation of red pitaya’s pigments into rice flour and develop red-colored rice flour. Impregnation was carried out during the processing of rice grain into rice flour, specifically during soaking and milling, with varying soaking times (4, 8, and 12 hours). The results showed that pigment impregnation during soaking produced the best red-colored rice flour after soaking in the extract for 8 hours, with a moisture content of 10.9%; starch content of 68.5%; water-binding capacity of 232.14%; oil-binding capacity of 202.27%; and a particle size of 55.18 mm. Pigment impregnation during milling produced the best red-colored rice flour after 4 hours of soaking, with a moisture content of 12.3%, starch content of 76.6%, water-binding capacity of 206.45%, oil-binding capacity of 213.98%, and a particle size of 55.51 mm. The application of red-colored rice flour to rice paper shows that impregnation during soaking has a higher level of consumers’ acceptability, with a pink color and chewy texture, while impregnation during milling has a whiter color and a stiff texture of rice paper.
PHYSICOCHEMICAL CHANGES IN ROBUSTA COFFEE BEANS DURING HONEY PROCESSING STAGES WITH VARYING FERMENTATION DURATION Harijono; Talbiyya, Annisa Izzah; Sunarharum, Wenny Bekti
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.2

Abstract

Robusta coffee (Coffea canephora) dominates coffee production in Indonesia. High caffeine content results in a bitter and less varied taste of robusta coffee, leading to its being economically inferior. To increase the value and quality of coffee, post-harvest processing can be modified, such as through honey processing, which involves fermentation. This study evaluated the physicochemical and microbial changes during fermentation, also comparing the honey-processed robusta green beans obtained from 24 and 48 hours of fermentation duration. Observations were conducted at each stage of the process, from pulping until the green bean coffee was obtained. Research parameters during fermentation included chemical tests (moisture, Aw, pH, total sugars, total phenolics) and total microbes count. Color testing (CIE lab) and additional chemical analysis, including total caffeine, were performed on the green coffee beans. Statistical tests were carried out using ANOVA (p<0.05) and Fisher’s test. The findings reveal that fermentation duration affects the microbial population, leads to changes in Aw, and results in a decrease in caffeine content in the resulting green beans.
KARAKTERISTIK KIMIA, FISIK DAN FUNGSIONAL TEPUNG PISANG TONGKA LANGIT (Musa troglodytarum L.) Agustina Souripet; Widya Dwi Rukmi Putri; Harijono; Tri Dewanti Widyaningsih
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.6

Abstract

Salah satu komoditas pisang lokal yang menjadi ciri khas dari daerah Maluku adalah pisang tongka langit atau Musa troglodytarum L. Keunikan pisang tongka langit adalah memiliki tandan buah yang mengarah ke atas dan warna daging buah yang kuning sampai orange dengan kandungan beta karoten yang tinggi. Dalam upaya untuk memperpanjang umur simpan dan mempermudah penggunaannya maka buah pisang tongka langit dapat diolah menjadi tepung dengan menggunakan buah yang telah diperam sebagai bahan baku. Penelitian ini bertujuan untuk mengetahui karakteristik kimia, fisik dan fungsional dari tepung pisang tongka langit. Metode penelitian deskriptif dan ditampilkan dalam nilai rataan. Tepung pisang yang dihasilkan memiliki kadar air sebesar 7,30%, kadar pati sebesar 71,12%, kadar karotenoid kasar sebesar 0,44% dan nilai pH 5,4. Tepung pisang tongka langit yang dihasilkan memiliki nilai L* sebesar 81,25;  a* sebesar 8,10  dan nilai b* sebesar 23,19, densitas Kamba tepung sebesar 0,58 g/mL, water holding capacity sebesar 2,29 g/g, oil holding capacity sebesar 1,23 g/g dan higroskopisitas sebesar 8,18%. Kandungan beta karoten tepung pisang tongka langit yang dihasilkan adalah sebesar 0,28 ppm. Kecernaan pati antara lain untuk pati tercerna cepat sebesar 7,85%, tercerna lambat sebesar 4,23%, total pati tercerna sebesar 18,82% dan kandungan pati resisten sebesar 81,18%. Tepung yang diperoleh memiliki karakteristik fungsional berupa kandungan pati resisten tinggi yang sesuai untuk produk dengan nilai Indeks Glisemik rendah dan produk gluten free yang tidak membutuhkan tepung dengan fungsi emulsifier seperti kue kering, biskuit dan roti kering.
Co-Authors Agustina Souripet Gunarso, Amelia Agatha Hsu, Jue-Liang Nundiah Zuhrohfi Immaroh Sofia Murtini, Erni Sudarminto Setyo Yuwono Suleman, Dininurilmi Putri Talbiyya, Annisa Izzah Tri Dewanti Widyaningsih Wenny Bekti Sunarharum Widya Dwi Rukmi Putri