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All Journal AGRIKA Jurnal Teknologi Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Cakrawala: Jurnal Litbang Kebijakan BUANA SAINS Berkala Penelitian Hayati
Moh. Sui
Fakultas Pertanian Universitas Widyagama Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences

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PERUBAHAN AKTIVITAS ENZIM LIPASE DARI BUAH KELAPA SELAMA PERTUNASAN Moh. Su'i; Harijono; Yunianta; Aulani'am
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 16 No 2 (2011): June 2011
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/302

Abstract

This research learned about lipases activity from coconut during germination. Coconut was growth for 0, 15, 30, 45 and 60 days in the darkplace and rate temperature. Shoot, houstorium, radicless and endosperm were taken and then they were measured weigh and long. Lipases was extracted from each of them and measured volume and activity. The results of research showd that highest lipases activity was in shoot that were grew for 45 days with enzyme activity was 0,060 unit/mg protein.
PEMBUATAN DIGLISERIDA DARI SANTAN KELAPA MENGGUNAKAN ENZIM LIPASE KECAMBAH BIJI WIJEN Moh. Sui; Frida Dwi Anggraini
Conference on Innovation and Application of Science and Technology (CIASTECH) CIASTECH 2020 "Peranan Strategis Teknologi Dalam Kehidupan di Era New Normal"
Publisher : Universitas Widyagama Malang

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Abstract

Digliserida banyak digunakan sebagai bahan pengemulsi (emulsifiying agent) dalam pengolahan bahan pangan. Digliserida bias diperoleh dari proses hidrolisis minyak (lipid), maupun esterifikasi asam lemak bebas dengan gliserol. Enzim lipase dari kecambah biji wijen digunakan sebagai katalisator dalam esterifikasi tersebut. Tujuan penelitian adalah mempelajari perbadingan gliserol dengan santan terhidrolisis dan lama esterifikasi. Penelitian dengan dua faktor yaitu perbandingan gliserol : santan kelapa terhidrolsis (1:10 dan 3:10) dan lama reaksi esterifikasi 0, 2 dan 4 jam). Pengamatan dilakukan terhadap kadar asam lemak bebas, laju esterifikasi, jumlah digliserida dan komposisi asam lemak dalam digiserida. Hasil penelitian menunjukkan bahwa perbandingan santan: gliserol 1:10 dan lama reaksi 4 jam mempunyai kecepatan reaksi esterifikasi yang optimum. Jumlah digliserida tertinggi diperoleh pada perbandingan santan:gliserol : santan terhidrolis 1:10 dan 0 jam esterifikasi. 
UJI KUAITAS YOGHURT SANTAN-SUSU (KAJIAN DARI KONSENTRSI SANTAN DAN STARTER) Moh. Su’i; Enny Sumaryati; Frida Dwi Anggraeni; Fifi Aisiyah Romadhona
Conference on Innovation and Application of Science and Technology (CIASTECH) CIASTECH 2021 "Kesiapan Indonesia Dalam Menghadapi Krisis Energi Global"
Publisher : Universitas Widyagama Malang

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Abstract

Yoghurt merupakan minuman fermentasi dari susu sapi mengunakan bakteri Lactobacillus bulgaricus dan Streptococcus thermophiles. Yoghurt juga mampu menurunkan kolesterol darah, menurunkan trigliserida (lemak darah). Santan kelapa banyak mengandung asam laurat dan asam lemak rantai sedang yang mempunyai aktivitas anti bakteri pathogen dan anti virus.  Penelitian ini dilakukan untuk mempelajari prosentase penambahan santan dan konsentrasi starter (ragi) yang optimal terhadap kualaitas yoghurt susu santan yang dihasilkan. Penelitian terdiri dari dua faktor yaitu prosentase penambahan santan (0, 25% dan 50%) dan jumlah starter (10% dan 15%). Penelitian disusun secara faktorial dan diulang sebanyak tiga kali. Penelitian mengunakan Rancangan Acak Kelompok (RAK).  Pengamatan dilakukan terhadap kadar asam laktat, pH, asam lemak bebas dan uji organoleptik (warna, aroma, rasa dan kekentalan). Hasil penelitian menunjukkan bahwa konsentrasi santan dan konsentrasi starter tidak berpengaruh terhadap pH, kadar asam laktat, warna, aroma dan rasa. Konsentrasi santan berpengaruh nyata terhadap kadar FFA. Konsentrasi starter berpengaruh terhadap kekentalan.
UJI KUALITAS MINUMAN KESEHATAN SANTAN KELAPA DAN KECAMBAH KEDELAI (KAJIAN DARI PENGARUH PERBANDINGAN SANTAN KELAPA DENGAN EKSTRAK KECAMBAH KEDELAI DAN LAMA INKUBASI) Mohammad Su’i; Enny Sumaryati; Frida Dwi Anggraeni; Wijayanti Wijayanti
BUANA SAINS Vol 22, No 2 (2022)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v22i2.3769

Abstract

Coconut milk hydrolyzed using lipase enzymes (endogenous) produces free fatty acids (lauric acid, capric acid, and myristic acid) and monoglycerides that are useful as anti-bacterial and anti-viral. Hydrolysis for 72 hours at 40 oC produced 25.86% lauric acid and 14% monoglycerides from the total oil. Soybean sprouts contain protein, vitamin E, vitamin B, vitamin C, antioxidants, anthocyanins, and isoflavones which are very good for health. Soybean sprouts contain lipase enzymes. If coconut milk mixed with soybean sprout extract is then incubated, the hydrolysis process will be faster so that the amount of free fatty acids produced is higher. This study aimed to study the proportion of coconut milk with soybean sprout extract and incubation time on the quality of health drinks from coconut milk and soybean sprouts. The study used two factors arranged in a factorial manner. The first factor is the ratio of coconut milk with soybean sprout extract 100%: 0%: 75%: 25% and 50: 50%. The second factor is the incubation time (hydrolysis) which is 24, 38, and 72 hours at 40 oC. The results showed that the ratio of coconut milk with soybean sprout extract had no significant effect on levels of free fatty acids, N-amino, taste, color, and aroma. While the incubation time significantly affects free fatty acids, N-amino, taste, and smell. Health drinks from coconut milk and soybean sprout extract with a ratio of 75%: 25% incubation time (hydrolysis) 48 hours is the best treatment with a free fatty acid content of 0.74% N-amino 0.158%, taste score of 4.3 (like), color 3,9 (like) and scent 4 (like).
Co-Authors . Harijono Anas Suyuti Aulani'am Defrina Juliyanti Dr.Ir. Yunianta, DEA Enny Sumaryati Enny Sumaryati Fatimah Karim Fifi Aisiyah Romadhona Frida Dwi Anggraeni Frida Dwi Anggraeni Kurnia Afifah Mohamad Yusron Patria Domas G. Sih Rahayuning Astutik Slamet Raharjo Sudiyono Sudiyono Sudiyono Sudiyono Sukamto Sukamto Supriana Supriana Suprihana Suprihana Syahlul Fadil Wijayanti Wijayanti Wulan, Sekar Sari