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PROFIL SENYAWA POLAR TIGA JENIS MINYAK GORENG SELAMA PENGGORENGAN TAHU DAN TEMPE Titri Siratantri Mastuti; Dedi Fardiaz; Didah Nur Faridah
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The quality of repeatedly used frying oil can be seen from its total polar material (TPM) content. This study aims to determine the influence of different types of oil with different degrees of unsaturation (coco-nut, palm, soybean oil) and foodstuffs with different characteristics (tofu and tempe) to the formation of the polar compounds in repeatedly used frying oil, based on the content of TPM, FFA, BI, FTIR and UV-Vis spectra. Chemical characterization of materials used was done in the first research stage. The second stage was the analysis of the polar compounds of the oil which was used for 3 hours/day for a dried of 15 hours. The results showed that the type of oil and food type affected the levels of TPM with increasing time of frying. The highest level of TPM 19.41±0.13% obtained from combination soybean frying oil-tempeh (15 hours). The FTIR spectrum of the polar fraction from the used frying oil showed a large absorption in area 3600-3200 cm-1 wavelength in which hydroxyl groups indicate the polarity of the frying oil. The rate of in-crease of FFA in all combinations of oil type-tempeh was faster than combination oil type-tofu. Coconut oil-tofu has a slower rate for FFA and browning index. The carbonyl compound in frying oil was showed from peak spectrum absorption at 420 nm.

COMPARISON STUDY OF ANTIOXIDANT ACTIVITY FROM THREE BANANA LEAVES EXTRACTS Ratna Handayani; Kinkstie Fans; Titri Siratantri Mastuti; Dela Rosa
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 1 (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.2021.32.1.92

Banana (Musa spp.) is mainly grown in the tropical and subtropical countries. Previous study reported that Musa spp. leaves had a potential antioxidant activity, but it was still rarely studied further. In this research, leaves of Musa balbisiana, Musa acuminate, and Musa paradisiaca were extracted using maceration method for 24 hours with three kinds of solvent having different polarities: ethanol (polar), ethyl acetate (semi polar), and hexane (nonpolar). The goal of this research was to compare and determine the stability of the antioxidant activity extracted from different Musa sp. leaves. The highest antioxidant activity is found from Musa balbisiana leaves extract with IC50 value 340.07±22.54 ppm (hexane fraction). Correlation analysis between antioxidant activity, total phenolic content, and total flavonoid of the extracts cannot conclude that the active antioxidant substances in these three banana species leaves were from phenolic or flavonoid groups. This crude extract from Musa balbisiana was then subjected to various pH levels (3.0, 5.0, 7.0, and 9.0) and temperatures (50, 70, and 90°C) to determine the stability of its antioxidant activity. It is found that the best stability condition is at pH 3.0 and temperature of 50°C with an increase of 63.1% in IC50, a decrease of 15.72% in total phenolics, and a decrease of 3.67% in total flavonoids as compared to before treatment.

Antioxidant Properties of Different Types of Torbangun Herbal Tea Intan Cidarbulan Matita; Titri Siratantri Mastuti; Smita Maitri
Reaktor Volume 20 No.1 March 2020
Publisher : Dept. of Chemical Engineering, Diponegoro University

In this study, Torbangun leaves are processed into three different types varying in their oxidation degree, namely unoxidized, semioxidized and oxidized Torbangun leaves. Each type is then brewed into herbal tea and analyzed in terms of its total phenolic, total flavonoid and antioxidant activity. Unoxidized Torbangun herbal tea shows higher content of total phenolic (44.22 mg GAE/g) and total flavonoid (17.02 mg QE/g) compared to oxidized (24.66 mg GAE/g total phenolic content and 8.61 mg QE/g total flavonoid content) and semioxidized (33.83 mg GAE/g total phenolic content and 10.68 mg QE/g total flavonoid content) Torbangun herbal tea. In terms of the antioxidant activity, processing the Torbangun leaves into herbal tea tremendously decreased the antioxidant activity based on the IC50 value of 1400.89 ɥg/mL for unoxidized Torbangun herbal tea, 3211.71 ɥg/mL for semioxidized Torbangun herbal tea and 4504.78 ɥg/mL for oxidized Torbangun herbal tea. However, steam blanching used in the preparation of unoxidized Torbangun leaves is proven to increase the total phenolic and flavonoid content of raw or unprocessed Torbangun leaves from 39.02 to 44.22 mg GAE/g and an increase of total flavonoid from 10.32 to 17.02 mg QE/g.Keywords: antioxidant; flavonoid; herbal tea; phenolic; torbangun

Utilization of Crude Intracellular Chitinase Enzyme from Providencia stuartii for Glucosamine Production from Shrimp Shells Hardoko Hardoko; Titri Siratantri Mastuti; Desy Puspasari; Yuniwaty Halim
Reaktor Volume 19 No. 2 June 2019
Publisher : Dept. of Chemical Engineering, Diponegoro University

Chitin hydrolysis using enzyme is one of the methods to produce glucosamine in shorter time compared to using microbial cells, but the ability to produce glucosamine at enzyme’s optimum condition is influenced by substrate concentration and fermentation time. The objective of this research was to determine the optimum substrate concentration and fermentation time of shrimp shells’ chitin to produce glucosamine at the optimum pH and temperature of crude intracellular chitinase enzyme from Providencia stuartii. Method used was experimental method, started by extraction of intracellular enzyme from P. stuartii, followed by determination of optimum pH and temperature of enzyme. The optimum condition was used for experiment of shrimp shells’ chitin fermentation with treatments of chitin substrate concentration (0.5; 1.0; 1.5; 2.0%) and fermentation time (2, 4, 6 and 24 hours). Results showed that optimum enzyme activity occurred at pH of 5.0 and temperature of 40oC, which was about 6.03 U/ml. Concentration of chitin substrate and fermentation time influenced the amount of glucosamine obtained. Fermentation of shrimp shells’ chitin using crude intracellular enzyme was optimum at 1.0% substrate concentration and 6 hours fermentation time, which produced glucosamine about 1680.06±58.49 ppm. Keywords: intracellular chitinase enzyme, glucosamine, shrimp shells’ chitin, P. stuartii

SENYAWA KIMIA PENYUSUN EKSTRAK ETHYL ASETAT DARI DAUN PISANG BATU DAN AMBON HASIL DISTILASI AIR Titri Siratantri Mastuti; Ratna Handayani
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2014): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 5 2014
Publisher : Prosiding SNST Fakultas Teknik

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Daun pisang merupakan salah satu bahan pemberi flavor pada makanan. Flavor pada daun pisang diberikan saat daun pisang tersebut digunakan sebagai pembungkus produk pangan olahan saat memasak. Penelitian bertujuan untuk mengetahui perbedaan komposisi senyawa kimia penghasil aroma dalam ekstrak dua jenis daun pisang (Musa spp.) yang dihasilkan dengan metode distilasi air yang kemudian diekstrak cair-cair dengan pelarut ethyl asetat. Jenis daun pisang yang digunakan adalah dari pisang batu (Musa balbisiana) dan pisang ambon (Musa acuminata). Ekstrak ethyl asetat daun pisang yang dihasilkan diidentifikasi senyawa penyusunnya dengan kromatografi GC-MS dan dianalisis secara deskriptif. Hasil identifikasi senyawa kimia dari kedua jenis daun pisang hasil distilasi air yang diekstrak dengan pelarut ethyl asetat menunjukkan adanya senyawa yang sama yaitu 2-Methoxy-4-vinylphenol, Phytol, Vanillin, E-15-Heptadecenal dan 1,2-Benzenedicarboxylic acid, bis (2-ethylhexyl) ester. Kelima senyawa tersebut diduga berkontribusi terhadap aroma atau flavor pada kedua jenis daun pisang. Selain kelima senyawa tersebut, pada daun pisang ambon terdapat senyawa Phenol, 2,4-bis(1,1-dimethylethyl) dan Alloaromadendren yang diduga berkontribusi juga pada flavor yang dihasilkan. Kata kunci : daun pisang, distilasi, flavor, ethyl asetat

AKTIVITAS PENGHAMBATAN α-GLUCOSIDASE PADA MINUMAN JELI KULIT MELINJO KUNING [ACTIVITY OF α-GLUCOSIDASE INHIBITION ON JELLY DRINK OF YELLOW MELINJO PEELS (Gnetum gnemon L.)] Titri Siratantri Mastuti; Aurelia Clara Lausane; Tagor M. Siregar
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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Melinjo peel has a high content of polyphenol compounds, is expected to inhibit the activity of the enzyme α-glucosidase. The activity of α-glucosidase is related to the absorption of glucose and blood sugar. The content of polyphenols in the melinjo peel can be utilized more optimally by making the juice of melinjo fruit peel and processed as a jelly drink. Making jelly drinks requires hydrocolloids as a gelling material. The objective of the research are to determine the type of melinjo peel juice that has the best α-glucosidase inhibition activity and determine the ratio of melinjo peel juice and the best percentage of hydrocoloid in the making of jelly drinks. The first stage of research is to determine the type of melinjo peel red, yellow, and green that will be selected into the best melinjo skin juice that has inhibitory activity αglucosidase and also has the best antioxidant activity. The second stage of research is making the best jelly drinks with treatment ratio between water and melinjo peel juice and percentage of the amount of hydrocoloid used. IC 50 of α-glucosidase inhibition activity yellow melinjo peels juice is 22,393 ppm as the highest activity. Based on organoleptic, color, texture, pH, total soluble solid, and syneresis tests that were done to all samples of jelly drink, the selected jelly drink is the one with 50:50 ratio of yellow melinjo peels juice to water and concentration of hydrocoloid of 0.20%. The jelly drink has IC 50 α-glucosidase inhibition of 30,974 ppm, antioxidant activity of 12.4054 mg VCE/100mL, phenolic total of 0.4037 mg GAE/g, flavonoid total of 0.0173 mg QE/g. ABSTRAKKulit melinjo memiliki kandungan senyawa polifenol yang tinggi, diharapkan dapat menghambat aktivitas enzim α-glukosidase. Aktivitas α-glukosidase berhubungan dengan penyerapan glukosa dan kadar gula di dalam darah. Kandungan polifenol pada kulit melinjo dapat dimanfaatkan secara lebih optimal dengan cara mengambil sari kulit buah melinjo dan diolah sebagai minuman jeli. Pembuatan minuman jeli memerlukan hidrokoloid sebagai bahan pembentuk jel. Penelitian ini bertujuan untuk menentukan jenis sari kulit melinjo yang memiliki aktivitas penghambatan α-glukosidase terbaik serta menentukan rasio sari kulit melinjo dan persentase hidrokoloid terbaik dalam pembuatan minuman jeli. Tahap pertama penelitian adalah menentukan jenis kulit melinjo merah, kuning, dan hijau yang akan dipilih menjadi sari kulit melinjo yang memiliki aktivitas penghambatan α-glukosidase dan juga memiliki aktivitas antioksidan terbaik. Tahap kedua penelitian adalah pembuatan minuman jeli dengan perlakuan rasio antara sari kulit melinjo dan air serta konsentrasi hirokoloid yang dipakai. Aktivitas penghambatan α-glukosidase tertinggi diperoleh dari sari kulit melinjo kuning d engan nilai IC50 sebesar 22.393 ppm. Berdasarkan uji organoleptik, warna, tekstur, pH, total padatan terlarut, dan sineresis, minuman jeli terpilih dengan rasio sari kulit melinjo kuning:air 50:50 dan konsentrasi hidrokoloid 0,20%. Minuman jeli sari kulit melinjo kuning memiliki nilai IC50 penghambatan α-glukosidase 30974 ppm, aktivitas antioksidan 12,4054 mg VCE/100mL, total fenolik 0,4037 mg GAE/g, total flavonoid 0,0173 mg QE/g.Kata kunci : aktivitas antioksidan, α-glukosidase, hidrokoloid, kulit melinjo, minuman jeli

KARAKTERISTIK NUGGET TAHU DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) DAN PERBEDAAN JENIS MINYAK UNTUK MENGGORENG Titri Siratantri Mastuti
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 1 (2021): MAY
Publisher : Universitas Pelita Harapan

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Nugget is a fried processed product with basic ingredients generally from chicken or fish. Nugget can also be made from plant-based ingredients such as high protein white tofu and white oyster mushrooms. The cooking oil used can affect the fat content of the nuggets. The purpose of this study was to determine the best ratio of white tofu and white oyster mushrooms, the right type of binder flour, to determine the right concentration of binder flour and to determine the right type of oil for frying tofu nuggets which have the best characteristics. The first phase of research consisted of two factors, namely the type of flour as a binding agent (wheat flour, sago flour and wheat flour: sago flour) with a concentration of 10% and the ratio of white tofu: white oyster mushrooms (100: 0, 90:10, 80: 20, 70:30). The second phase of the research consisted of two factors, namely the concentration of selected flour in stage I (15%, 20%, 25%) and the type of oil (palm oil and coconut oil) used for frying tofu nuggets. The parameters analyzed included moisture content, ash content, protein content, fat content, carbohydrate content, color, texture, and organoleptics (multiple paired comparison and hedonic). The best formulation of tofu nuggets is nuggets with the 15% wheat flour as binder with ratio of white tofu: white oyster mushrooms (90:10) and fried using coconut oil. The best tofu nuggets have a water content of 27.42%, a protein content of 16.90%, a fat content of 17.48%. The physical characteristics of tofu nuggets are yellowish brown on the outside, and have a compact and chewy texture.Keywords : nugget, tofu, white oyster mushrooms, wheat, coconut oil

SUBSTITUSI TEPUNG SINGKONG TERHADAP TEPUNG TERIGU DAN PENAMBAHAN PROTEIN DALAM PEMBUATAN MI KERING [SUBSTITUTION OF CASSAVA FLOUR TO WHEAT FLOUR AND THE ADDITION OF PROTEIN IN MAKING DRY NOODLE] Hardoko Hardoko; Priscilla Fransisca; Titri Mastuti Siratantri
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Cassava flour is a local Indonesian food that has the potential to reduce the use of wheat flour in making noodles. However, cassava flour has sticky physical characteristics because the high amylopectin may be overcome by adding protein. The purpose of this study is to utilize cassava flour in the manufacture of dried noodles that have good physical characteristics. Another goal is to determine the level of substitution of cassava flour to wheat flour and the addition of a type of protein source and its concentration that can produce the best dry noodles. The research method used was an experimental method by making phase 1 treatments, namely protein type (control / without protein addition, ISP 5%, ISP 10%, egg 5%, egg 10%, egg 15%) in the manufacture of cassava flour substitute dry noodles, and stage 2 treatments namely the level of substitution of cassava flour (20, 30, 40%) and the best protein concentration of stage 1 plus or minus 2.5%). The results showed that the addition of eggs produced dry noodles with better physical and hedonic characteristics than control noodles or noodles with the addition of ISP. The best physical characteristics of noodles result from the addition of 15% eggs. In the Phase 2 experiment it was found that substitution of 20% cassava flour and the addition of 15% eggs produced noodles with the best physical and hedonic characteristics. The dried noodles meet SNI standards and contain 4.50% water, 1.94% ash, 13.7% protein, 2.46% fat, 168.66% water absorption, cooking loss 6.63%, springiness 0, 98 mm, adhesiveness 24.07 gs, and overall hedonic value of 5.25 ± 1.02 (hedonic scale 1-7).Cassava flour is a local Indonesian food that has the potential to reduce the use of wheat flour in making noodles. However, cassava flour has sticky physical characteristics because the high amylopectin may be overcome by adding protein. The purpose of this study is to utilize cassava flour in the manufacture of dried noodles that have good physical characteristics. Another goal is to determine the level of substitution of cassava flour to wheat flour and the addition of a type of protein source and its concentration that can produce the best dry noodles. The research method used was an experimental method by making phase 1 treatments, namely protein type (control / without protein addition, ISP 5%, ISP 10%, egg 5%, egg 10%, egg 15%) in the manufacture of cassava flour substitute dry noodles, and stage 2 treatments namely the level of substitution of cassava flour (20, 30, 40%) and the best protein concentration of stage 1 plus or minus 2.5%). The results showed that the addition of eggs produced dry noodles with better physical and hedonic characteristics than control noodles or noodles with the addition of ISP. The best physical characteristics of noodles result from the addition of 15% eggs. In the Phase 2 experiment it was found that substitution of 20% cassava flour and the addition of 15% eggs produced noodles with the best physical and hedonic characteristics. The dried noodles meet SNI standards and contain 4.50% water, 1.94% ash, 13.7% protein, 2.46% fat, 168.66% water absorption, cooking loss 6.63%, springiness 0, 98 mm, adhesiveness 24.07 gs, and overall hedonic value of 5.25 ± 1.02 (hedonic scale 1-7).

PEMBUATAN MI SINGKONG : KARAKTERISASI MI SINGKONG HASIL PENAMBAHAN JENIS PROTEIN DAN RASIO TEPUNG SINGKONG TERHADAP TAPIOKA Hardoko Hardoko; Clara Tasia; Titri Siratantri Mastuti
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 1 (2021): MAY
Publisher : Universitas Pelita Harapan

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Cassava noodles are noodles made from cassava and do not contain gluten (non gluten). Non-gluten-based noodles are less attractive to the public because of the physical properties of the noodles. The purpose of this study was to obtain the appropriate type of protein and the ratio of cassava flour to tapioca in the manufacture of cassava noodles. The method used is an experimental method which is divided into two stages. The first stage of the research was made treatment of soy protein isolate (ISP) 5%, ISP 10%, eggs 2.5%, 5%, and 7.5%. The second stage was treated with the ratio of cassava flour - tapioca ((80:20, 70:30, 60:40, 50:50) and the best types of protein were stage one (X), X-1.5%, and X + 1.5%. that the addition of 5% eggs can reduce the value of cooking losses, stickiness level, and increase the water absorption and the elasticity of the noodles The results of the sensory comparison test with commercial noodles show that cassava noodles are more chewy and stickier than commercial noodles but have no taste and aroma of cassava. In the comparison test between cassava noodles and commercial noodles, the value is acceptable. The results of the second stage of the study showed that the best noodles were the best cassava noodles from the treatment of the ratio of 60:40 cassava flour: tapioca and the addition of eggs of 6.5%. This treatment resulted in shrunken cassava noodles. lower cooking and stickiness, high water absorption, high elasticity, and sensoy hedonic grades are somewhat preferred.

KARAKTERISTIK COOKIES MOCAF DENGAN SUBSTITUSI AMPAS KACANG HIJAU DAN PENAMBAHAN ISOLAT SOY PROTEIN [CHARACTERISTICS OF MOCAF COOKIES WITH SUBSTITUTION OF MUNG BEAN DREGS AND ADDITION OF SOY PROTEIN ISOLATE] Titri Siratantri Mastuti
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 7, No 1 (2023): May
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i1.6740

Cookies are a type of biscuit that is widely consumed by all with characteristics of being dense with a crunchy texture. Food diversification is needed to reduce dependency on imported wheat. The use of wheat flour as the main raw material for cookies can be replaced using flour from local Indonesian ingredients such as mocaf (modified cassava). However, the low protein content and the absence of glutein in mocaf can affect the texture of the cookies. Mung bean dregs and Soy Protein Isolate (ISP) can be used as a source of protein and improving the characteristics of mocaf cookies. The content of fiber and iron in mung bean dregs can improve the functional properties of cookies. The purpose of this study was to determine the best ratio between mung bean dregs and mocaf flour and ISP's concentration on producing mocaf cookies with the best characteristics. The research consists of the preliminary stage and the main stage. The preliminary stage is characterization of mung bean dregs. The main stage is the manufacture of mocaf cookies with factors are the ratio of mocaf flour (TM) with mung bean dregs flour (ASKH), and concentration of ISP. The results showed that the best cookies were obtained from cookies with a TM:ASKH ratio of 50:50 and an ISP of 15%. Mocaf cookies with the addition of mung bean dregs and ISP had a moisture content of 3.54 ± 12.92 %, protein 7.43 ± 14.25 %, fat 21.40 ± 1.54 %, ash 1.76 ± 1.53 %, carbohydrate 65.45 ± 0.61, iron 1.39 ± 1.51 mg/100 g, dietary fiber 11.45 ± 0.37 %, hardness 1418.49 ± 0.39 gf, kamba density 0.31 ± 1.19 g/mL. The content of water, protein, ash and fat from mocaf cookies can meet the quality standards of cookies' SNI. The selected cookies has a slightly yellow color with a slightly hard texture, a bit flavorful, taste of mung beans and rich in fiber.Bahasa Indonesia Abstract:Cookies merupakan salah satu jenis biskuit yang banyak dikonsumsi semua lapisan masyarakat dengan ciri khasnya memiliki tekstur padat namun renyah. Penggunaan tepung terigu sebagai bahan baku utama cookies dapat digantikan menggunakan tepung dari bahan lokal Indonesia seperti mocaf (modified cassava). Namun kadar protein yang rendah dan ketiadaan glutein pada mocaf dapat memengaruhi tekstur cookies. Ampas kacang hijau dan Isolat Soy Protein (ISP) dapat digunakan dalam pembuatan cookies sebagai sumber protein dan memperbaiki karakteristik cookies mocaf. Kandungan serat dan zat besi pada ampas kacang hijau dapat meningkatkan sifat fungsional cookies. Tujuan dari penelitian ini adalah menentukan rasio terbaik antara ampas kacang hijau dan tepung mocaf serta konsentrasi ISP untuk menghasilkan cookies mocaf dengan karakteristik terbaik. Penelitian terdiri dari tahap pendahuluan dan tahap utama. Tahap pendahuluan dilakukan karakterisasi ampas kacang hijau. Tahap utama dilakukan pembuatan cookies mocaf dengan faktor perlakuan rasio substitusi tepung mocaf (TM) dengan tepung ampas kacang hijau (ASKH) serta variasi konsentrasi penambahan ISP. Hasil penelitian menunjukan cookies terbaik diperoleh dari cookies dengan rasio TM:ASKH 50:50 dan konsentrasi ISP 15%. Cookies mocaf dengan penambahan ampas kacang hijau dan ISP memiliki kadar air sebesar 3,54 ± 12,92 %, protein 7,43 ± 14,25 %, lemak 21,40 ± 1,54 %, abu 1,76 ± 1,53 %, karbohidrat 65,45 ± 0,61, zat besi 1,39 ± 1,51 mg/100 g, serat pangan 11,45 ± 0,37 %, hardness 1418,49 ± 0,39 gf, densitas kamba 0,31 ± 1,19 g/mL. Cookies terpilih memiliki warna agak kuning dengan tekstur agak keras, agak beraroma dan berasa kacang hijau.

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