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Pemanfaatan Pati Biji Durian (Durio zibethinus Murr.) dan Pati Sagu (Metroxylon sp.) Dalam Pembuatan Bioplastik Cornelia, Melanie; Syarief, Rizal; Effendi, Hefni; Nurtama, Budi
Jurnal Kimia dan Kemasan Vol. 35 No. 1 April 2013
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1162.154 KB)

Bioplastik adalah plastik yang dapat didegradasi oleh mikroba yang ada di dalam tanah karena adanya kandungan pati di dalamnya. Bioplastik diharapkan merupakan salah satu solusi dari masalah lingkungan yang disebabkan oleh penumpukan sampah kantong plastik belanja yang menjadi beban lingkungan. Secara komersial sudah ada bioplastik yang diproduksi dengan variasi jumlah penambahan pati singkong atau pati jagung, namun kendalanya adalah harga produk masih mahal jika dibandingkan dengan harga kantong plastik konvensional pada umumnya, karena tepung dan pati tersebut masih dibutuhkan di sektor pangan dan energi. Pada penelitian ini bioplastik dibuat dengan menggunakan pati yang diekstraksi dari biji durian yang selama ini merupakan limbah, untuk dicampur dengan biji plastik LDPE pada variasi konsentrasi pati 0% sampai 50%. Sebagai pembanding dipakai pati dari empulur sagu, sehingga karakteristik fisik seperti warna dan sifat mekanik dari bioplastik seperti kekuatan tarik, perpanjangan putus, dan kekerasan dapat dibandingkan. Uji penurunan berat bioplastik dilakukan dengan pemendaman di dalam tanah selama 8 minggu. Hasil uji Anova menunjukkan perlakuan jenis pati dan konsentrasi pati yang ditambahkan tidak beda nyata (p>0,05) terhadap kehilangan berat plastik. Analisis SEM dilakukan untuk membandingkan rongga diantara molekul pati dengan polimer plastik pada perbesaran 2500x yang menyebabkan kekuatan mekanik plastik menjadi berkurang dan rapuh ketika ditarik. Pati biji durian 10% terbukti optimal dapat digunakan sebagai substitusi polimer tanpa penambahan aditif dalam pembuatan bioplastik, dengan karakteristik mekanik yang dapat dibandingkan dengan pati sagu dan pati singkong, namun memiliki laju degradasi yang lebih rendah.Â

Pengembangan Mi Bebas Gluten dengan Teknologi Ekstrusi Nurtama, Budi; Budijanto, Slamet; Mojiono, Mojiono
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Diversifications of raw materials for noodle preparation using local carbohydrate sources offer considerable advantages through lowering wheat demand and providing specially-designed food such as gluten-free diet. Structural formations of gluten-free noodles substantially differ from wheat-based noodles due to the presence of gluten. Therefore, studies on starch characteristics including the ratio of amylose and amylopectin, granule morphology, and gelatinization properties are absolutely essential since they are responsible for noodle quality. Starch modification, for instance, HMT (heat moisture treatment), is a promising technique to improve starch properties for noodle preparation. Furthermore, processing conditions also account for noodle quality. Extrusions constitute an appropriate technology for the development of noodle processing technique as it gelatinizes starch and produces pressing and kneading effects that are required to form desirable noodle structure. This paper reviews current studies of gluten-free noodles and extrusion technology for noodle production.

OPTIMASI PROSES EKSTRAKSI BAHAN-BAHAN MINUMAN TRADISIONAL INDONESIA Mardhiyyah, Yunita Siti; Nurtama, Budi; Wijaya, C. Hanny
Jurnal Teknologi Pangan dan Gizi Vol 18, No 1 (2019)
Publisher : Widya Mandala Surabaya Catholic University

Indonesia dikenal akan kearifan lokal dengan potensi pangan fungsional berupa minuman-minuman tradisional.Produk minuman tradisional dibuat dari ekstraksi bahan alami seperti rimpang jahe dan temulawak, daun tanaman kumis kucing, serta kayu secang.Kemampuan bioaktif minuman salah satunya dipengaruhi oleh efektivitas ekstraksi komponen fitokimia dari bahan-bahan minuman.Tujuan penelitian ini adalah mendapatkan proses ekstraksi yang optimal dari bahan-bahan minuman tradisional Indonesia, yaitu kumis kucing, secang, jahe dan temulawak. Optimasi waktu ekstraksi daun tanaman kumis kucing dan kayu secang dikembangkan menggunakan Response Surface Methodology dengan software Design Expert 7,0. Proses ekstraksi optimum dari daun tanaman kumis kucing dan kayu secang didapatkan selama 30 menit pemanasan dalam air dengan perbandingan bahan dan air 1:25. Persamaan matematika dapat digunakan untuk memprediksi total fenol dan aktivitas antioksidan ekstrak. Peningkatan skala menyebabkan penurunan aktivitas antioksidan dan total fenol pada ekstrak daun tanaman kumis kucing dan kayu secang. Pada skala pilot plant nilai aktivitas antioksidan 2508,9 ppm AEAC dan total fenol 926,6 ppm GAE untuk ekstrak kumis kucing dan nilai aktivitas antioksidan 1601,7 ppm AEAC dan total fenol 1319,9 ppm GAE untuk ekstrak kayu secang. Efisiensi dan efektivitas proses ekstraksi jahe diperoleh melalui pemblansiran dengan direndam air panas (90-95oC) selama 3 menit, sedangkan temulawak tidak perlu dilakukan pemblansiran. Ekstraksi jahe dengan cara tersebut mampu memberikan total fenol 2294,6 ppm GAE dan rendemen 61,1%. Prosedur ekstraksi optimum pada temulawak memberikan total fenol ekstrak 5621,8 ppm GAE dan rendemen 46,9%. Ekstrak optimum yang didapatkan dapat digunakan untuk formulasi minuman fungsional dengan berbagai manfaat bagi kesehatan

PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA [Quality Improvement of Dried Corn Noodle through the Optimization of Processing Conditions and Addition of Monoglyceride] . Subarna; Tjahja Muhandri; Budi Nurtama; Antung Sima Firlieyanti
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cooking-forming extruder and the addition of monoglyceride. The process conditions was optimized using Response Surface Methodology (RSM) based on two processing parameters i.e., extruder temperatures (80-90°C) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 90°C and 75 rpm. However, the noodle firmness and stickiness were unsatisfactory. The use of 1% Glyseryl Mono Stearate significantly improved the quality of the noodle with acceptable firmness, elasticity, and elongation. However, the cooking loss and stickiness were still high.

OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK Tjahja Muhandri; Subarna Subarna; Sutrisno Koswara; Budi Nurtama; Dewi Fatmala; Dimas Imam Ariefianto
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Sweet potatoes have a fairly diverse varieties and the difference in varieties is assumed to influence the starch physicochemical properties. The objective of this research was to optimize the sweet potato vermicelli production using a cooking-forming extruder. The starch characterization included proximate analysis, starch content, amylose content and gelatinization profile. Sweet potato vermicelli was made with the starch of sweet potaoto Ace variety. Meanwhile, process and formula optimization was carried out using Response Surface Methodology (RSM). The amount of starch used was in the range of 62.5–69.0 g, the amount of water was 31.0–37.5 g, extruder temperature of 80-90°C and screw rotation of 90-120 rpm. The starch of sweet potato Ace variety had the highest level of carbohydrate, total starch and amylose (99.16, 86.91, and 8.77% db, respectively). It also had the most excellent cooking endurance as shown by the lowest breakdown viscosity (5183.33 cP), and the best tendency of retrogradation as shown by the highest setback viscosity (1328.00 cP). The optimum combination for the vermicelli making was 65.2 g of starch, 34.8 g of water, extruder temperature of 85°C and screw rotation of 115 rpm. The sweet potato vermicelli from the optimum condition resulted in 20.85% actual cooking loss and 164.98% elongation. Process improvement with freezing and fan drying of the vermicelli produced a better quality of vermicelli with 12.90% cooking loss and 196.42% elongation.

OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL Nurheni Sri Palupi; Larasati Ines Wardiani; Budi Nurtama
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Soft tofu dessert is a traditional food made from soft tofu and ginger drink. The traditional ginger drinkcontains antioxidant compounds. There are many varieties of ginger in Indonesia which have different antioxidant activities. Partially subtitution of Zingiber officinale var. Rubrum by Zingiber officinale var. Amarum was expected to improve sensory characteristics and antioxidant activity of traditional ginger drink. The objective of this research was to improve the formula of ginger drink based on sensory characteristics and antioxidant activity in the development of soft tofu dessert as a functional food. Optimization was done by Response Surface Methodology (RSM) based on the value of lightness (L) and °Hue of ginger drink which measured by Chromameter and antioxidant activity determined by DPPH method. Independent variables using in this optimization were the concentration of ginger and brown sugar. The optimal formula of ginger drink and its application in soft tofu dessert were analyzed by the hedonic rating method. The result of optimal formula consisted of 10.00% Zingiber officinale var. Rubrum, 9.99% Zingiber officinale var. Amarum, and 10.00% brown sugar with a desirability value of 0.822. The antioxidant activity of the optimal formula of ginger drink was AEAC 553.40 ppm, lightness (L) value was 40.03, and oHue was 74.67. The result of sensory test showed that the panelist preference for optimal formula was higher than for the traditional formula of ginger drink, while the acceptance level of the optimal formula was also higher than the tradisional formula of soft tofu dessert.

PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI Rina Rismaya; Elvira Syamsir; Budi Nurtama
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Pumpkin is one of the high-fiber food sources which is abundant in Indonesia, but it is still widely un-derutilized. The use of pumpkin was expected to increase dietary fiber content in food product as well as to become one of food diversification alternatives. The purposes of this research were to evaluate the effect of addition of pumpkin flour into muffin formula on dietary fiber content, physicochemical and sensory cha-racteristics as well as to determine the best muffin developed. This research used Completely Randomized Design (CRD) which applied two factors namely, types of pumpkin flour (AP and AB) and the concentra-tions of pumpkin flour (25, 50, 75 and 100%). The study was repeated twice in three replication trials. The AP pumpkin was soaked in 0.10% sodium metabisulfite (Na2S2O5) solution at an initial temperature of 80°C, while AB pumpkin was soaked in a 0.10% Na2S2O5 solution at a room temperature (30°C). The re-sults showed that the increasing concentration levels of both pumpkin flour types decreased expansion volume, brightness, moisture content, and panelist acceptance towards the muffins. On the other hand, it increased bulk density, hardness, and dietary fiber content of the muffins. Based on sensory evaluation, the formulation comprising of 75:25 wheat flour to AB pumpkin ratio produced the best preferred muffin, because it was comparable to the control. Although the pumpkin muffin had lower acceptability than the control for all organoleptic parameters, it had a excellent value of dietary fiber. About one serving (ca 45 g) of 100% pumpkin muffin could meet the daily needs for Indonesian, at 29-31% per individual per day.

PREFERENSI KONSUMEN TERHADAP EMPAT VARIETAS UNGGUL MANGGA INDONESIA BERDASARKAN RESPON EMOSI Rizqi Sofi Nur Fitriyah; Christofora Hanny Wijaya; Budi Nurtama
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2021.32.2.116

Understanding the consumer preferences and needs for new products is really important to support the acceptance and marketing success of a product. This study associated the preferences with emotional responses to various ready-to-eat and fresh food products. The objective was to obtain the preference based on emotional responses from different superior mango cultivars named agri gardina 45 (AG), gadung 21 (GD), red garifta (GM) and orange garifta (GO). The preference profile was measured by the 9-point hedonic scale, while the emotional response by EsSense25 combined with rating questionnaire and 5-point scale. This study involved 108 panelists. The finding showed that consumers liked gadung and orange garifta, while slighlty liked agri gardina and red garifta. Additionally, the EsSense25’s response showed that 4 out of 25 emotional terms were significantly different among the cultivars, namely happy, joyful, satisfied, and disgusted. However, fifteen attributes among the 25 emotion terms strongly correlated with liking, with the strongest terms on joyful, happy, satisfied, interested, secure, and free. These six emotions were associated with garifta orange, one of the newly released cultivars. The results suggested that garifta orange is potentially well-accepted and commercialized widely.

The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology Syahrul Syahrul; Rizal Syarief; Joko Hermanianto; Budi Nurtama
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fishas raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color andtexture were affected by the condition of the frying process (including the percentage of coating materials,temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpithrough frying process optimization of deep fat frying using Design Expert 7.0® software with ResponseSurface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed thatthe response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tupi were significantlyinfluenced by the percentage of coating materials as well as frying temperature and time. The optimizationusing software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi withproperties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow redcolor, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.

Pemanfaatan Pati Biji Durian (Durio zibethinus Murr.) dan Pati Sagu (Metroxylon sp.) Dalam Pembuatan Bioplastik Melanie Cornelia; Rizal Syarief; Hefni Effendi; Budi Nurtama
Jurnal Kimia dan Kemasan Vol. 35 No. 1 April 2013
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v35i1.1869

Bioplastik adalah plastik yang dapat didegradasi oleh mikroba yang ada di dalam tanah karena adanya kandungan pati di dalamnya. Bioplastik diharapkan merupakan salah satu solusi dari masalah lingkungan yang disebabkan oleh penumpukan sampah kantong plastik belanja yang menjadi beban lingkungan. Secara komersial sudah ada bioplastik yang diproduksi dengan variasi jumlah penambahan pati singkong atau pati jagung, namun kendalanya adalah harga produk masih mahal jika dibandingkan dengan harga kantong plastik konvensional pada umumnya, karena tepung dan pati tersebut masih dibutuhkan di sektor pangan dan energi. Pada penelitian ini bioplastik dibuat dengan menggunakan pati yang diekstraksi dari biji durian yang selama ini merupakan limbah, untuk dicampur dengan biji plastik LDPE pada variasi konsentrasi pati 0% sampai 50%. Sebagai pembanding dipakai pati dari empulur sagu, sehingga karakteristik fisik seperti warna dan sifat mekanik dari bioplastik seperti kekuatan tarik, perpanjangan putus, dan kekerasan dapat dibandingkan. Uji penurunan berat bioplastik dilakukan dengan pemendaman di dalam tanah selama 8 minggu. Hasil uji Anova menunjukkan perlakuan jenis pati dan konsentrasi pati yang ditambahkan tidak beda nyata (p>0,05) terhadap kehilangan berat plastik. Analisis SEM dilakukan untuk membandingkan rongga diantara molekul pati dengan polimer plastik pada perbesaran 2500x yang menyebabkan kekuatan mekanik plastik menjadi berkurang dan rapuh ketika ditarik. Pati biji durian 10% terbukti optimal dapat digunakan sebagai substitusi polimer tanpa penambahan aditif dalam pembuatan bioplastik, dengan karakteristik mekanik yang dapat dibandingkan dengan pati sagu dan pati singkong, namun memiliki laju degradasi yang lebih rendah.

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