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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Buletin Peternakan International Journal of Renewable Energy Development Microbiology Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati agriTECH Indonesian Journal of Biotechnology Bioeksperimen: Jurnal Penelitian Biologi JITEK (Jurnal Ilmiah Teknosains) Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian (Agricultural Technology Journal) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Pengendalian Pencemaran Lingkungan (JPPL)

Muhammad Nur Cahyanto

Departemen Teknologi Pangan Dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jalan Flora, Bulaksumur, Yogjakarta 55281

Author-ID : 245474

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Veterinary Other

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Efek pH dan Konsentrasi Butirat Anhidrida selama Butirilisasi Pati Garut Damat Damat; Haryadi Haryadi; Y. Marsono; Muhammad Nur Cahyanto
agriTECH Vol 28, No 2 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Several characteristics of native starch have limited utilizations. Chemical modification improves the physical, chemi- cal, and functional properties of starch and therefore it extends the utilization. The aim of this research was to inves- tigate the effect of the dispersion of pH (8, 10 and 12) and butyrate anhydride concentration (5, 10, 15, 20 and 25 %) on the butyrilization process of arrowroot starch. The modified (butyrated) starch was analyzed for its butyril group, degree of substitution (DS), swelling power, solubility, amylography, and transmittance. The result indicated that the maximum butyriilation was achieved at pH 10 and addition of 20 % butyrate anhydride. The higher DS resulted in more transparent starch paste, the more stable viscosity and the higher swelling power.ABSTRAKPati garut, sebagaimana jenis pati alami lainnya diketahui memiliki kelemahan sifat fisik dan kimia yang menyebabkan penggunaan pati garut pada industri pangan relatif terbatas. Untuk itu maka perlu dilakukan perbaikan sifat fisik dan kimianya dengan cara melakukan modifikasi pati garut. Penelitian ini dilakukan dengan tujuan untuk mendapatkan pengaruh pH dispersi (8, 10 dan 12) dan konsentrasi butirat anhidrida (5, 10, 15, 20 dan 25 %) pada proses butirilisasi pati garut. Selain itu, penelitian ini juga dilakukan untuk mengetahui karakteristik pati-garut butirat, yang meli- puti persen butiril, derajat substitusi, daya mengembang, kelarutan, sifat amilografi dan kejernihan pasta pati-garut butirat. Hasil penelitian menunjukkan bahwa butirilisasi maksimum dicapai pada pH 10 dengan konsentrasi butirat anhidrida 20 %. Pati butirat derajat substitusi yang tinggi memiliki kejernihan pasta, daya mengembang yang lebih tinggi dan viskositas yang lebih stabil, sedangkan kelarutan lebih rendah.

Potensi Spaghettini Komposit Semolina Durum-Pati Ganyong dalam Pembentukan Short Chain Fatty Acid dan Asam Laktat pada Fermentasi Menggunakan Mikroflora Feses Manusia Stefani Amanda Harmani; Haryadi Haryadi; Muhammad Nur Cahyanto; Yudi Pranoto
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Nowadays people have started considering the health beneficial value in selecting food. Government’s demand for utilization of local food and food diversification is also increasing. Considering those reasons, the objective of this study was to create a way of food diversification using local ingredient which has physiological benefits for human health. Resistant starch can improve human colonic health through fermentation by colonic microflora to produce Short Chain Fatty Acid (SCFA) and lactic acid. This research was conducted by combining canna starch with semolina durum into a composite flour for spaghettini production. Various type of canna tuber and canna starch proportion were used in the composite flour. Semolina durum contained higher resistant starch (20%) than red canna starch (17.7%) and green canna starch (15.4%). Combination of durum and red canna starch-based spaghettini produced higher amount of resistant starch, SCFA, and lactic acid than combination of durum and green canna starch- based spaghettini. Durumcanna based spaghettini had the ability to produce SCFA and lactic acid during in vitro fermentation using human colonic microflora although the concentration was lower than those of only durum spaghettini.ABSTRAKKriteria pemilihan makanan oleh masyarakat kini mulai mempertimbangkan nilai kesehatan dari suatu makanan. Sementara, permintaan pemerintah untuk pemanfaatan bahan baku lokal dan diversifikasi pangan pokok pun semakin meningkat. Oleh karena itu, penelitian ini dilaksanakan untuk mewujudkan penganekaragaman pangan berbasis tepung komposit dari bahan baku lokal yang memiliki nilai fungsional untuk kesehatan kolon. Resistant Starch (RS) dapat meningkatkan kesehatan kolon melalui hasil fermentasinya oleh bakteri usus besar yang berupa Short Chain Fatty Acid (SCFA) dan asam laktat. Penelitian dilakukan dengan mengkombinasikan pati ganyong dan semolina sebagai bahan dasar pembuatan spaghettini. Variasi yang digunakan ialah variasi jenis umbi ganyong serta variasi jumlah pati ganyong dalam tepung komposit. Kadar RS semolina (20%) lebih tinggi daripada kadar RS pati ganyong ungu (17,7%) dan pati ganyong hijau (15,4%). Kadar RS, SCFA, dan asam laktat yang dihasilkan spaghettini durum-pati ganyong ungu lebih besar daripada spaghettini durum-pati ganyong hijau. Spaghettini komposit durum-pati ganyong mampu menghasilkan SCFA dan asam laktat melalui fermentasi in vitro menggunakan mikroflora feses manusia dengan kadar yang lebih rendah daripada spaghettini 100% durum.

Skrining Lactobacillus plantarum Penghasil Asam Laktat untuk Fermentasi Mocaf Zulafa Noor; Muhammad Nur Cahyanto; Retno Indrati; Sardjono Sardjono
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to select the best isolates of Lactobacillus plantarum from 6 (six) of local isolates obtained from culture collections isolated from traditional foods. Selection of isolates was based on the growth rate, the number of cells, changes in pH and lactic acid production during cell growth on the MRS-broth at 37 °C for 24 hours. The results showed that the growth rate of each isolate varied, as measured by the length of the log phase, ranging from 8-20 h. It showed that some isolates quite fast towards a stationary phase and some quite slow. The number of cell ranged from 8.81 to 9.74 log CFU/mL, while the pH at the beginning of cell growth from 5.2 to 5.8, and at the end of growth from 3.4 to 3.7. Lactic acid production by the end of the growth (24 h) is 0.76 to 0.98%. The results showed isolate of L. plantarum UA3 was best having the fastest growth rate (8 h of log phase), the highest cell number (9.74 log CFU/mL), and the highest lactic acid produced (0.92 %) for 14 h incubation on MRS-broth at 37 °C. Application of selected isolate of L. plantarum UA3 on solid substrate fermentation using media grated cassava yield in 0.92% lactic acid after fermentation for 60 h, with a cell number of 9.54 log CFU/mL. ABSTRAKPenelitian ini bertujuan untuk memilih isolat Lactobacillus plantarum terbaik dari 6 (enam) macam isolat lokal yang diperoleh dari koleksi kultur yang berasal dari makanan tradisional. Pemilihan isolat didasarkan pada kecepatan pertumbuhan, jumlah sel, perubahan pH dan produksi asam laktat selama pertumbuhan pada media MRS-broth pada suhu 37 °C selama 24 jam. Hasil penelitian menunjukkan bahwa kecepatan pertumbuhan setiap isolat bervariasi, yang diukur dari lamanya fase log, yaitu berkisar antara 8–20 jam. Ini memperlihatkan bahwa beberapa isolat cukup cepat menuju fase stasioner dan beberapa lagi cukup lambat. Jumlah sel berkisar antara 8,81–9,74 log CFU/mL, sedangkan pH pada awal pertumbuhan sekitar 5,2–5,8, dan pada akhir pertumbuhan 3,4–3,7. Produksi asam laktat pada akhir pertumbuhan (24 jam) adalah 0,76–0,98%. Dari hasil tersebut isolat L. plantarum UA3 merupakan isolat terbaik dengan fase pertumbuhan log yang tercepat (8 jam), jumlah sel tertinggi (9,74 log CFU/mL), dan menghasilkan asam laktat paling tinggi (0,92%) pada inkubasi selama 14 jam dalam media MRS-broth suhu 37 °C. Aplikasi dari isolat terpilih L.plantarum UA3 dalam fermentasi substrat padat menggunakan media kasava parut menghasilkan asam laktat sebesar 0,92% setelah fermentasi selama 60 jam, dengan jumlah sel 9,54 logCFU/mL.

Effect of Hydraulic Retention Time (HRT) and Organic Loading Rate (OLR) to the Nata de coco Anaerobic Treatment Eficiency and its Wastewater Characteristics Istna Nafi Azzahrani; Fanny Arivia Davanti; Ria Millati; Muhammad Nur Cahyanto
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In this study, experiments were conducted to investigate the effect of hydraulic retention time (HRT) and organic loading rate (OLR) on process stability of nata de coco wastewater anaerobic treatment using semi-continuous digester. The standard-rate anaerobic digester with working volume of 8.5 L was used to investigate the effect of three different hydraulic retention times (15, 20, and 25 days), and a standard-rate anaerobic digester with working volume of 9.1 L was operated at different organic loading rates of 0.5, 1, and 1.5 g/L/day. The findings revealed that minimum HRT for nata de coco wastewater anaerobic treatment using semi-continuous digester was achieved at HRT 20 days. Based on data from this study, the reduction of organic content in nata de coco wastewater increased when OLR increased until 1 g/L/day. But then those parameters value decreased when OLR being increased further to 1.5 g/L/day. It showed that at 1.5 g/L/day the amount of substrate fed to the system was exceeding the total degradation capacity of methanogenic microorganisms, hence the organic overload happened and decreased the efficiency of organic content reduction in anaerobic treatment of nata de coco wastewater.

Pengaruh Penambahan Laurat dan Glisin terhadap Nilai Warna dan Kadar Sitrinin Angkak Susana Ristiarini; Muhammad Nur Cahyanto; Jaka Widada; Endang Sutriswati Rahayu
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Angkak, commonly used for food colorant and flavor enhancers in oriental cuisine, is the result of fermentation by Monascus purpureus on steamed rice. In addition to producing pigments Monascus purpureus, Angkak also produces mycotoxins, citrinin, which is hepato-nephrotoxic. Biosynthesis of pigment and citrinin is following a polyketide synthase pathway and then subdivides to form pigment or citrinin. Fatty acids and amino acids are known to be the precursors of red pigment formers in their biosynthetic pathways. The purpose of this research was to know the effect of addition of lauric fatty acid and amino acid glycine on steamed rice substrate to the color characteristic and citrinin level by M. purpureus JK9A. The amount of fatty acid and glycine was respectively 0.5% and 1% (w/w). Fermentation was carried out for 14 days and every two days the solids content of fermented products, pH, number of cells, colors, pigments dissolved in water were measured. The level of citrinin was tested at the end of the fermentation period (14th day). There was no significant difference between treatments for the solids content of about 23 ̶ 29% and the number of cells 6.32 ̶ 6.56 logCFU/g. While the pH value, color and water-soluble pigments were significantly different between treatment and control. The ˚hue values of glycine and combination of lauric-glycine were 16.11 and 15.33, respectively, lower than controls (22.76). The highest A500nm/A400nm ratio was in the combination treatment of lauric-glycine and the lowest levels of citrinin also in the treatment of lauric-glycine combination. This study noticed that the addition of lauric or glycine and its combination in rice media for Monascus purpureus JK9A fermentation proved to increase the biosynthesis of red pigment (46.34%) and decrease citrinin level up to 49.97%.

Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima Novia Aristi Rahayu; Muhammad Nur Cahyanto; Retno Indrati
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tempe is a nutritious healthy food because it contains bioactive compounds that are beneficial to human health. This product is good for those who are vegetarian. During the fermentation process, fungi produce proteases that break down the velvet bean’s proteins into protein fragments or peptides which have functional properties. The fungus strain and the duration of incubation time will affect the bioactive peptides formed. This study aimed to determine the effect of tempe inoculum on changes in peptide concentration and protein patterns during fermentation. The results showed that proteolytic activity increased rapidly at the beginning of tempe fermentation and reached its optimum activity in 96 h fermentation period (0.046 U/mL). The pH of tempe changed from 7.01 then decreased to 5.92 in 30 h incubation, after that it increased again to 7.25 at the end of fermentation time (120 h). Peptide concentration increased with increasing fermentation time. The degree of hydrolysis increased rapidly until 24 h of incubation, then began to be stable until 96 h of incubation (reaching the hydrolysis degree of 46.31%). SDS PAGE patterns showed the formation of proteins/peptides with a molecular weight of <25 kDa as a result of hydrolysis of velvet bean protein during tempe fermentation using Raprima inoculum

Enhancement in Bioaccessibility and Bioavailability of Phenolic Compounds during Black Glutinous Rice Tape Fermentation Azkia, Mita Nurul; Setyaningsih, Widiastuti; Mayangsari, Yunika; Cahyanto, Muhammad Nur
agriTECH Vol 44, No 4 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.92729

Black glutinous rice (Oryza sativa var. glutinosa) tape fermented with various yeast, mold, and bacteria is often rich in phenolics compounds and can contribute positively to health through its antioxidants activity. Despite the potential, these compounds have limited bioavailability value due to their structure, degree of glycosylation or polymerization, and interactions with other components. Therefore, this study aims to determine the effect of fermentation on bioavailability and bioaccessibility of phenolics compounds in black glutinous rice tape. During the procedures, cooked black glutinous rice was inoculated with ragi tape for 72 hours. Sampling was then performed every 24 hours to analyze bioaccessibility of phenolics compounds, flavonoids, and antioxidants activity. Subsequently, absorption was carried out using an everted gut sac model. The results showed that phenolics compounds were released from the food matrix during gastric and small intestine digestion. Fermentation was shown to increase the content of accessible phenolics compounds from 19.89% to 27.31%, flavonoids from 68.88% to 81.72%, and antioxidants activity from 13.56% to 22.89%. During fermentation, the highest increments were obtained after 72 hours, with 27.31% for total phenolics compounds, 81.72% for flavonoid compounds, and 22.89% for antioxidants activity. The products obtained after 72 hours of fermentation exhibited significantly highest absorption, but no significant differences were observed between the duodenum and ileum segments. The absorption of these compounds in the jejunum from the extract was significantly higher in fermented samples. Therefore, fermentation significantly enhanced bioavailability of phenolics compounds in black glutinous rice tape.

Co-Authors Akhmad Mustofa Ali Agus Ali Agus Ali Mursyid Wahyu Mulyono Ali Wibowo Amekan, Yumechris Angga Pramana Azkia, Mita Nurul Budi Prasetyo Widyobroto Chusnul Hanim Chusnul Hidayat Damat, Damat Eko Suyanto Eko Suyanto Ellik Setyaningsih Endang S Rahayu Endang S. Rahayu ENDANG SUTARININGSIH SOETARTO Endang Sutariningsih Soetarto Endang Sutriswati Rahayu Endang Sutriswati Rahayu Endang Sutriswati Rahayu Endang Sutriswati Rahayu Fanny Arivia Davanti Haryadi Haryadi Haryadi Haryadi Heni Adhianata, Heni Hermina Nurdiawati Ika Purnama Sari Indrati, Retno Istna Nafi Azzahrani JAKA WIDADA Kharisma, Agung Dian Lies Mira Yusiati Lukitawesa Lukitawesa M. Margono Margono . Margono Margono Marta Tika Handayani Maulina Nurikasari Mayangsari, Yunika Merkuria Karyantina Mohamad Soejono Mohamad Soejono Nanik Suhartatik Prima Interpares Puji Wulandari R. Rochmadi Rahayu, Endang Sutriswati Rahayu, Novia Aristi Ria Millati Rini Yanti Rini Yanti, Rini Ristanto Utomo Ristiarini, Susana Rita Khairina Rochmadi - Rochmadi Rochmadi Sardjono Sardjono Sari Darmasiwi Sarto Setyaningsih, Widiastuti Shannora Yuliasari Siti Syamsiah Siti Syamsiah Siti Syamsiah Sri Rahardjo Sri Raharjo Sri Raharjo Sri Raharjo Stefani Amanda Harmani Suci Apsari Pebrianti Suci Wulandari Suci Wulandari Titiek Farianti Djaafar Tyas Utami Tyas Utami Tyas Utami Umar Santosa Umar Santoso Wangi, Dyah Sekar A P Wulandari, Pudji Y. Marsono Yelmira Zalfiatri Yudi Pranoto Yunan K. Sya'di Yunan K. SyaÃ¢Â€Â™di, Yunan Zaenal Bachruddin Zulafa Noor Zuprizal (Zuprizal)

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