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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Aplikasi Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Cynthia G. C. Lopulalan
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Other

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KONSENTRASI ASAM ASETAT MEMENGARUHI KARAKTERISTIK FISIKOKIMIA PATI SAGU IHUR TERASETILASI Febby J. Polnaya; Hilda Hilda; Cynthia G. C. Lopulalan
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): 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.2020.31.2.180

Abstract

Native ihur sago starch is a starch from Maluku and to date there is no report on its physicochemical properties. The objective of this work was to evaluate the effect of acetic acid concentration on the physicochemical properties of the native ihur sago starch. The starch was acetylated at different acetic acid concentrations, i.e., 0, 0.5, 1.5, and 2.5%. The acetylation was carried out by reacting ihur sago starch solution (100 g in 225 mL water) with acetic acid under alkaline condition. The acetyl group, degree of substitution (DS), water solubility, swelling power, paste clarity, and water, ash and amylose contents of the acetylated starch were measured. The study was conducted in three replications of non-factorial experiments using a completely randomized design. Starch modification through acetic acid addition produced ihur sago starch with different physicochemical characteristics from that of its native form. The acetylation caused the hydroxyl group in the starch to be substituted by acetyl group at concentration of 1.336-1.850% and DS range of 0.026-0.046, whilst no acetyl group was detected in its native starch. Acetylation increased the starch ash content from 0.46% to 0.50-0.57%, amylose content from 28.86% to 29.73-31.46%, solubility from 12.83% to 14.20-25.20%, swelling power from 18.51 g/g to 16.74-28.24 g/g and paste clarity from 93.07%T650 to 93.50-94.13%T650. In addition, acetylation at 0.5% increased the water content of the starch while higher concentration of acetylation could decrease its water content.
Karakteristik Kappa Karaginan dari Kappaphycus alvarezii Pada Berbagai Umur Panen Max Robinson Wenno; Johanna Louretha Thenu; Cynthia Gracia Cristina Lopulalan
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 7, No 1 (2012): Juni 2012
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v7i1.69

Abstract

Karaginan adalah koloid hidrofilik yang diperlukan secara komersial dan materialnya terdapat dalam beberapa spesies rumput laut merah (Rhodophyta) termasuk didalamnya Kappaphycus alvarezii. Karaginan dapat digunakan sebagai bahan baku untuk industri farmasi, kosmetik, makanan, pembentuk gel, bahan pengikat, bahan pengemulsi dan bahan penstabil. Kualitas karaginan dipengaruhi oleh beberapa faktor, satu di antaranya adalah umur panen dari rumput laut, yang berkaitan dengan lokasi dan parameter lingkungan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor utama yaitu umur panen dengan 4 taraf, yaitu 40, 45, 50, dan 55 hari. Data hasil pengamatan diolah dengan analisis ragam dan dilanjutkan dengan uji beda Duncan. Karaginan terbaik yang dihasilkan dari penelitian ini adalah yang diekstrak dari rumput laut dengan umur panen 50 hari. Karakteristik fisiko-kimia yang dihasilkan dari karaginan terbaik yaitu kekuatan gel 330 g/cm2, viskositas 30,73 cP, titik jendal 33,20oC, titik leleh 43,50oC, derajat putih 38,36%, kadar air 10,86%, kadar abu 22,76%, kadar abu tidak larut asam 0,88%, dan kadar sulfat 27,43%.
Kajian Mutu Karaginan Rumput Laut Eucheuma cottonii Berdasarkan Sifat Fisiko-Kimia pada Tingkat Konsentrasi Kalium Hidroksida (KOH) yang Berbeda La Ega; Cynthia Gracia Cristina Lopulalan; Firat Meiyasa
Jurnal Aplikasi Teknologi Pangan Vol 5, No 2 (2016): Mei 2016
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (173.092 KB) | DOI: 10.17728/jatp.169

Abstract

AbstrakGetah rumput laut yang diekstraksi dengan air atau larutan alkali dari spesies tertentu dari kelas Rhodophyceae (alga merah), lazim dinamakan dengan Karaginan yang telah banyak digunakan dalam industri pangan sebagai pengental, pengemulsi, pensuspensi, dan faktor penstabil. Larutan alkali seperti KOH mempunyai dua fungsi, yaitu membantu ekstraksi polisakarida menjadi lebih sempurna dan mempercepat eliminasi 6-sulfat dari unit monomer menjadi 3,6-anhidro-D-galaktosa sehingga dapat meningkatkan mutu karaginan. Tujuan dari penelitian ini, untuk mengevaluasi pengaruh konsentrasi KOH dengan mengatur suhu konstan 90oC, pH 8-9, dan waktu ekstraksi 0,5 jam (30 menit) terhadap mutu karaginan berdasarkan sifat fisiko-kimia. Penelitian ini menggunakan berbagai konsentrasi KOH (2%, 4%, 6%, 8%, 10%, 12%). Karaginan terbaik yang dihasilkan dalam penelitian ini adalah perlakuan dengan konsentrasi KOH 12%. Karakteristik fisiko-kimia yang dihasilkan dari karaginan terbaik yaitu kekuatan gel 449.51 dyne/cm2, viskositas 50,47 cP, titik jendal  35.88oC dan titik leleh 25.56oC, rendemen 45.26%, kadar air 9.23%, kadar abu 33.68%, kadar lemak 0.37%, kadar protein 0.80%, kadar serat kasar 4.12% dan kadar karbohidrat 51.81%.AbstractSeaweed sap which is extracted with water or alkaline solution from certain species of Rhodophyceae class (red algae), commonly named by carrageenan which has been widely used in food industry as thickeners, emulsifiers, suspending agent, and stabilizer. Alkaline solution such as KOH has two functions, which are making the extraction of polysaccharides more perfect and accelerate the elimination of 6-sulfate of monomer units from 3.6-anhidro-D-galactose to improve the quality of carrageenan. The purpose of this study is to evaluate the effect of KOH concentration with constant temperature of 90°C, pH 8-9, and the extraction time 0.5 hour (30 min) on the quality of carrageenan based on the physicochemical properties. This study used various concentrations of KOH (2%, 4%, 6%, 8%, 10%, 12%). The best carrageenan was produced by 12% KOH extraction. Physicochemical characteristics of the best carrageenan were found to be 449.51 dyne/cm2 of gel strength, 50.47 cP of viscosity, 35.88oC of gelling point, melting point was 25.56oC. The yield was 45.26%, moisture content was 9.23%, ash content was 33.68%, fat content was 0.37%, protein content was 0.80%, crude fiber content was 4.12% and carbohydrate content was 51.81%. 
ANALISA SIFAT KIMIA DAN FISIK MODIFIED CASSAVA FLOUR (MOCAF) (VARIETAS LOKAL SANGKOLA) ASAL DESA WAAI, MALUKU TENGAH Cynthia G C Lopulalan; Meitycorfrida Mailoa; Halija Pelu
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 1 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.1.7

Abstract

This study aimed to determine the method of making ‘Mocaf’ (Modified Cassava Flour) flour that was in accordance the quality standards (SNI 01-2997-1992). This study used a Randomized Block Design consisting of one factor, namely was the flouring methos consisting of four treatments: namely drying, water immersion, lime water immersion, and curing. The data were statistically tested using the analysis of variance according to the design used, followed by the Honestly Significant Difference test. Based on the research results, the best treatment of this research was lime water immersion treatment, which produced ash content of 0.74%, carbohydrate content 82.68%, HCN content 0.05% and whiteness 91.32%.
PENGARUH KONSENTRASI LARUTAN KAPUR (Ca(OH)2) DAN LAMA PEREBUSAN TERHADAP MUTU TORTILLA JAGUNG Vita Novalina Lawalata; Tanudin Tanudin; Cynthia G C Lopulalan
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.2.33

Abstract

The objective of this study was to analyze the effects of the concentration of caustic lime solution and boiling time on the quality of tortilla corn chips made from mature corn. A completely randomized factorial experimental design was applied in this study. Two factors were assigned including concentration of caustic lime solution (3, 4, and 5%) and boiling time (30, 60, and 90 minutes). Observed variables were both chemical properties (moisture, ash, protein, fat, and carbohydrate). Results showed that the interaction between concentration of caustic lime solution and boiling time did not have significant effect on protein and fat content of the tortilla. The main effect of a single factor boiling time mostly influenced many observed variables particularly the organoleptic properties of the tortilla. The concentration of caustic lime solution of 4% and boiling the corn for 30 minutes was the best interaction to produce tortilla having the best quality with moisture, ash, and carbohydrate contents of 5.53%, 7.59%, and 67.96%, respectively. Keywords: corn, tortillas, lime, boiling, chemical composition, organoleptic ABSTRAK Tujuan penelitian ini adalah untuk menganalisa pengaruh konsentrasi larutan kapur dan lama perebusan terhadap mutu tortilla jagung dari pemanfaatan jagung tua. Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan faktor konsentrasi larutan kapur (3%, 4%, dan 5%) dan faktor lama perebusan (30 menit, 60 menit, dan 90 menit). Peubah yang diamati adalah sifat kimia (kadar air, kadar abu, protein, lemak dan karbohidrat by different). Hasil penelitian menunujukan bahwa pengaruh larutan kapur dan lama perebusan menghasilkan kandungan protein dan lemak tidak nyata dalam interaksinya. Perlakuan dengan lama perebusan tortilla jagung lebih mempengaruhi peubah-peubah yang diamati terutama pada uji organoleptik rasa tortilla jagung. Interaksi terbaik pada konsentrasi larutan kapur 4% dan lama perebusan 30 menit, menghasilkan mutu tortilla jagung dengan kadar air 5,53%, kadar abu 7,59% dan kadar karbohidrat by different 67,96%. Kata kunci: jagung, tortilla, kapur, perebusan, komposisi kimia, organoleptik
Co-Authors Febby J. Polnaya Firat Meiyasa Halija Pelu Hilda Hilda Johanna Louretha Thenu La Ega Max Robinson Wenno Meitycorfrida Mailoa Tanudin Tanudin Vita Novalina Lawalata