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All Journal Jurnal Penelitian Pascapanen Pertanian Indonesian Journal of Pharmaceutical Science and Technology Warta IHP (Warta Industri Hasil Pertanian)

Dadang Supriatna

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Author-ID : 2222058

Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering Medicine & Pharmacology

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Articles

Pengaruh Jenis dan Konsentrasi Koagulan Terhadap Fraksi Protein Terkoagulasi dan Tekstur Curd Kedelai (Glycine max) Dahrul Syah; Rizal Fahmi; Dadang Supriatna; RH. Fitri Faradilla
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n2.2011.56-63

Penelitian ini bertujuan mengeksplorasi pengaruh jenis koagulan pada berbagai konsentrasi terhadap fraksi protein curd yang dihasilkan serta korelasinya terhadap tekstur. Koagulan yang digunakan yaitu CaSO4. 2H2O dan CH3COOH pada konsentrasi 0,015 N, 0,03 N dan 0,045 N. Fraksi protein curd didapat dengan fraksinasi Osborne dan dianalisis lebih lanjut dengan metode sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS-PAGE). Fraksi protein yang didapat dari fraksinasi Osborne yaitu albumin. globulin, prolamin, dan glutelin. Tekstur Curd kedelai dianalisis secara objektif dengan texture profile analysis (TPA) yang mencakup kekerasan, elastisitas, kohesivitas, dan gumminess. Dari hasil penelitian diketahui bahwa proses pengolahan kedelai menjadi curd menyebabkan penurunan konsentrasi fraksi protein albumin dan globulin yang signifikan. sebaliknya konsentrasi fraksi protein glutelin meningkat secara drastis. Pada konsentrasi koagulan 0.045 N. terdapat variasi pola pita fraksi protein SDS-PAGE pada kedua jenis curd(CaS04.2H20 dan CH,COOH). Jenis dan konsentrasi koagulan juga diketahui berpengaruh nyata terhadap profil tekstur objektif curd (p=0,05).Terdapat korelasi yang signifikan antara kadar fraksi protein terhadap profil tekstur objektif curd CaS04.2H2O. Sebaliknya, tekstur objektif curd CH3COOH kurang dipengaruhi oleh kadar fraksi protein. Effect of Coagulant Type and Concentration Toward Coagulated Protein Fraction and Soy Curd Texture (Glycine max] The aims of this research were to explore the effect of coagulant type and coagulant concentration on curd protein fraction. curd texture, and the correlation between these variables. Coagulants used were CaSO4. 2H2O and CH3COOH with 0.0 I5 N, 0.03 N, and 0.045 N concentration. Curd protein fractions were obtained by Osborne fractionation and was further analyzed using sodium dodecylsulfate acrylamide gel electrophoresis (SDS page) method. The protein obtained were albumin, globulin. prolamin, and glutelin. Curd textures that include hardness, elasticity, cohesiveness, and gumminess were analyzed by texture profile analysis (TPA). The result showed that conversing soybean to be curd caused decreasing of albumin and globulin concentration significantly. In contrast, glutelin concentration was increasing significantly. There were variations of protein fraction pattern of band SDS-PAGE between two type of curd (CaSO4. 2H2O and CH3COOH) in 0.045 N. Types and concentrations of coagulant were also influenced significantly to curd texture profile (p=0.05). There was a significant corelation between protein fraction content on objective texture profile of CaSO4. 2H2O curd. On the other hand the objective texture profile of CH3COOH curd was not influenced by protein fraction content.

Profile of Occupational Dose at TRIGA 2000 Nuclear Facility Rini Heroe Oetami; Afida Ikawati; Dadang Supriatna
Indonesian Journal of Pharmaceutical Science and Technology Suppl. 2, No. 3 (2019)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Occupational dose is one of the safety parameters that must be verify to meet the safety objectives. Monitoring of occupational dose at TRIGA 2000 nuclear facility in 2015-2017 was performed using TLDs. The objectives of the monitoring were to evaluate and assess the occupational dose not to exceed the dose limit. In Technical and Health and Safety Division showed the maximum occupational dose for individual of 2.16 mSv and the highest collective dose of 0.029 man-Sv. The maximum occupational dose for individual in Reactor Division was of 1.48 mSv and the highest collective dose of 0.019 man-Sv. The maximum occupational dose for individual in Technophysic Division of 1.4 mSv and the highest collective dose of 0.017 man-Sv. In the Labeled Compound Division, the maximum occupational dose for individual of 2.59 mSv and the highest collective dose of 0.035 man-Sv . From the total of 82 radiation workers, the highest percentage of radiation workers received the occupational doses in the dose range of (1.01-1.50) mSv were: 50% (41 persons, in 2015), 85.36% (70 persons, in 2016) and 70.73% (58 persons, in 2017). 4 persons dose record were within of (2.01-2.50) mSv and 2 persons within of (2.51-3.00) mSv. No radiation worker received doses exceeded the annual dose limit of 20 mSv. Keywords: Occupational dose, Equivalent dose, Dose limit, Radiation worker

(The Improvement of Hot Oil Immersion Drying (HOID) Method in Coconut Oil Production) Dadang Supriatna; Yang Yang Setiawan
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Hot oil immersion drying (HOID) of fry dry technology is a method of coconut oil extraction that involves drying the grated coconut kernel by immersion in hot coconut oil and then expelling the oil from the cooked pieces. the technology used was the secound generation, which has been improved from the frist one. the coconut oil can be used as cooking oil without any chemical purification and also to be used in cosmetic and pharmaceutical manufacturing. observation was done on processing technology and techno-economical study. the result showed that the improved technology was more efficient then the frist one and is able to reduce the oil spilled out of the pans which happened in the first generation technology. the coconut oil produced met the FFA and moinsature content requirements of indonesian industrial standard of cooking oil. base on the financial analtysis, conducting this technology commercially at 2000 nuts/day capacity was feasible which will give the internal rate of return (IRR) value at 22.38% and pay back period (PBP) 4.5 years. adding on initial investment of second-generation technology was not influencing the feasibility of the operational.

(The Effect Of Heat Application in Producing VCO and the Efficacy of Resulted VCO in Reducing Blood Glucose of Diabetes Mellitus Rat of Sprague Dawley) Dadang Supriatna; Made Astawan; Deddy Muchtadi
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Virgin Covonut Oil (VCO) used to be produced with various methods and each methods claims ait advantege especially in its lauric acid content. The objective of this research was to study the effect of heat application in producing VCO and the efficacy of result VCO in reducing blood glucose of diabetes mellitus (DM) rat of sprague Dawley. Three types of samples were used in the study, i.e., (1) VCO produced without heat application and (2) VCO producd with controlled heat application and (3) Ordinary coconut cooking oil produced with the application of severe heating as well as typical chemical tretment. Each sample was introduced orally to each group consisting of 5 rats. Other two groups consisting of 5 rats were also used as control, i.e., (1) negative control was of healty rat and (2) positive control was of DM rats. The animal study was conduced for 28 days and the observation was carried out on the amount of feed consumed, body weight and blood glucose. At the end of observation, all the rats were terminated and analysis was carried out on blood chorestrol level. This study revealed no significant different between VCO and Coconut Cooking Oil in body weight gain effect. The content of bioactive conpound of Lauric Acid in two types of VCO and Coconut Cooking Oil were also not significantly different. However, the VCO produced without heating showed the most significant effect in reducing blood glucose (corellation value of-0,99 and significant value at a a=1%). All the VCO samples were also not significant in affecting the level of total cholestrol, HDL, LDL, and triglyceide of blood serum of DM rat.

Co-Authors Afida Ikawati DAHRUL SYAH Deddy Muchtadi Hadi Nasbey MADE ASTAWAN RH. Fitri Faradilla Rini Heroe Oetami Yang Yang Setiawan

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