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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengembangan Agroindustri Terapan
Tirza Hanum
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Other

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 1 
Extraction And Stability Of Natural Colorant From Red Glutinous Rice Bran (Oryza Sativa Glutinosa) Tirza Hanum
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Three extraction methods were studied to isolate natural colorant from red glutinous rice bran. Stability of extracts in relation to processing conditions and in the model beverages was determined at room temperature. Identifications of anthocyanidins was performed using reversed phase HPLC. Extraction method using acidified methanol solvent showed the highest yield (260,24+28,64 mg/100g). HPLC patern indicated the presence of six major anthocyanidins, two of them were identified as apigenidin and apigenin. Stability of anthocyanin colorant was higher in a lower acid condition and was reduced to the lowest value of 49,4, 65,4, 40,8 and 36,6% by high temperature, UV light, sunlight, and the presence of oxidator agent. respectively. Retention of antocyanin in tanin and ascorbic acid added into the model beverages was lower than in protein containing beverage or control.
EFEK KOPIGMENTASI DARI KATEKOL DAN TANIN TERHADAP STABILITAS ANTOSIANIN BEKATUL BERAS KETAN HITAM (Oryza sativa glutinosa) SELAMA PENYIMPANAN [Copigmentation Effect of Catechol and Tannin on Stability of Glutinous Black Rice Bran (Oryza sativa glutinosa) Anthocyanins During Storage] Dian Wulandari; Tirza Hanum; Azhari Rangga
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (546.929 KB) | DOI: 10.23960/jtihp.v23i1.31-44

Abstract

Copigmentation has been suggested as an effective method to improve color and stability of anthocyanins and storage time.  Catechol and tannin can be used as a copigment to improve stabilize color of anthocyanins. This study aims to examine the effect of molar ratio of copigment to anthocyanin and storage time which stabilize anthocyanin.This study was arranged in factorial Randomized Complete Block Design (RCBD) with three replications. First factor were molar ratio 0:1, 50:1, 100:1; and second factor were time of storage 0, 10, 20, 30, 40 days at room temperature (28oC ± 2 oC).  Color and stability of anthocyanins were evaluated by thrugh determination of bathochromic and hyperchromic, anthocyanins concentration, retention, and kinetic parameters.  Variables were analyzed by Tuckey test, Bartlet test, and Polynomial Orthogonal test.The results showed that anthocyanin content of glutinous black rice bran extract was 426 mg/100g. Copigmentation with catechol resulted in bluish color (hypsochromic), while tannin resulted in reddish color (bathochromic).  The best molar ratio of catechol copigment was 50: 1 showed by decreasing of anthocyanin concentration of 0.35mM/day or 39.29mg/100g/day, color retention 12.78%/hour, and half-life time 8.66 hours. The best molar ratio of tannins copigment was 100: 1 showed by decreasing of anthocyanin concentration of 0.07mM/day or 7.86mg/100g/day, color retention was 2.39%/day, and half-life time of 19.80 hours.
PENGARUH KOPIGMENTASI TERHADAP STABILITAS WARNA ANTOSIANIN EKSTRAK KULIT TERUNG BELANDA (Cyphomandra betacea Sendtn) [Copigmentation Effect on Color Stability of Anthocyanin from Epicarp Extract of Terung Belanda (Cyphomandra betacea Sendtn)] Herlina Wahyuni; Tirza Hanum; Murhadi Murhadi
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.228 KB) | DOI: 10.23960/jtihp.v22i1.40-51

Abstract

Copigmentation has been suggested as a main color stabilizing mechanism of the anthocyanin. The objectives of this research were to determine type and molar ratio of copigment (catechol or tannin) to anthocyanin which most stabilize the color of anthocyanin from epicarp extract of Terung Belanda (Cyphomandra betacea Sendtn) during 40 days storage.  Stability of anthocyanin was evaluated from changes of anthocyanin concentration and color retention during storage period and kinetic parameters. The initial anthocyanin content from epicarp extract of Terung Belanda (Cyphomandra betacea Sendtn) was 0,31 mMol/L (0,20 mg/100g).  Copigmentation with catecholwas less effectiveto stabilizethe color of anthocyanin, indicated by the concentrationof anthocyaninsat molar ratio 0:1, 50:1 and 100:1 which was not significantly different. Meanwhile, the color retentionat pH 3,5 and kinetic reaction of antocianin at 65oC with molar ratio 50:1  stabilized the anthocyanin extract of epicrap Terung Belanda (Cyphomandra betacea Sendtn) (color retention 44,35%, k 0,141 and t½ 4,91 hours).  Copigmentation with tannin at molar ratio 100:1 was more effectiveto stabilize the color of anthocyanin indicated by decreasing of concentration of anthocyanins and color retention at pH3,5 after 40 days storage which were 0,10 mMol/L (69,70%) and 63,56%.  Kinetics parameter at 65oC(k) 0,063 and t½ 11,00 hours.Keywords: anthocyanin, catechol, copigmentation, Cyphomandra betacea Sendtn, tannin.
AN ANALYSIS OPTIMIZATION OF PASTRY PRODUCT PRODUCTION Ailsa Azalia; Tanto Pratondo Utomo; Tirza Hanum
Jurnal Pengembangan Agroindustri Terapan Vol 1 No 1 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v1i1.2653

Abstract

Pastry industry in Bandar Lampung are well developed and like other industry they have goal to achieve many profit with minimal cost. This research aim to analyze the production process which already applied and give advice on improvements to the production process of pastry products to get the maximum profit. All data were analyzed by LINDO (Linear Interactive Discrete Optimizer) progam. The results of this research on optimal conditions obtained the maximum profit was Rp. 88.237.000,00 per month. The resources with an overload status which have not beenmaximum utilized were raw materials, production employes working hours, dough sheeter machine working hours and oven machine working hours. The mixer machine working hours was the only one resource which had limited use to working.
Co-Authors Ailsa Azalia Azhari Rangga Dian Wulandari Herlina Wahyuni Murhadi Murhadi Tanto Pratondo Utomo