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All Journal Pelita Perkebunan agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Agro Industri Perkebunan Jurnal Pengabdian Pada Masyarakat Journal of Entrepreneurship, Management and Industry (JEMI) Management Studies and Entrepreneurship Journal (MSEJ) ASEAN Journal of Community Engagement Journal of Functional Food and Nutraceutical Journal of Food Technology and Health Journal of Business, Social and Technology Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Wahyudi David
Universitas Bakrie
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Perubahan Aktivitas Antioksidan dan Profil Sensori Bekatul Fermentasi dari Varietas Sintanur dan Inpari 24 Ardiansyah Ardiansyah; Dhania Sabilla; Wahyudi David; Dody Dwi Handoko; Slamet Budijanto
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (713.62 KB) | DOI: 10.22146/agritech.46509

Abstract

Bekatul atau rice bran adalah lapisan luar dari beras yang terlepas pada saat proses penyosohan dari beras pecah kulit menjadi beras. Salah satu kendala peneriman konsumen pada bekatul adalah mutu sensorinya. Oleh sebab itu, salah satu upaya untuk meningkatkan mutu sensori bekatul dilakukan dengan fermentasi. Tujuan penelitian ini adalah mengetahui pengaruh jenis kapang, varietas bekatul (padi), dan lama fermentasi terhadap perubahan kandungan total senyawa fenolik (TSF), aktivitas antioksidan, dan profil sensori bekatul fermentasi dari dua varietas padi (Sintanur dan Inpari 24). Fermentasi dengan metode Solid-state fermentation menggunakan perlakuan jenis kapang yaitu Rhizopus oligosporus, R. oryzae dan kombinasi keduanya, dengan lama waktu fermentasi masingmasing adalah 48, 72 dan 96 jam. Analisis kandungan TSF dengan metode Folin-ciocalteu, analisis aktivitas antioksidan menggunakan metode DPPH, dan analisis profil sensori menggunakan metode Projective mapping (Napping®) dengan panelis tidak terlatih berjumlah 75 orang. Hasil penelitian menunjukkan bahwa perlakuan varietas padi, jenis kapang dan waktu fermentasi menghasilkan nilai TSF dan aktivitas antioksidan yang berbeda nyata (p<0,05). Bekatul Inpari 24 memiliki nilai TSF dan aktivitas antioksidan yang lebih tinggi dibandingkan bekatul Sintanur (p<0,05). Nilai TSF dan aktivitas antioksidan tertinggi pada bekatul Inpari 24 yang difermentasi dengan kapang R.oligosporus selama 48 jam dengan nilai masing-masing sebesar 4,16±0,3 mg GAE/g BK dan 86,11 %. Selanjutnya, hasil analisis korelasi menunjukkan korelasi positif antara kandungan TSF dan aktivitas antioksidan kedua varitas bekatul fermentasi (r=0,82). Analisis sensori menunjukkan bahwa panelis mampu membedakan atribut sensori pada sampel yang diujikan.
Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating Ardiansyah, Ardiansyah; Advisa, Daivy Atiya; Asiah, Nurul; David, Wahyudi; Kusbiantoro, Bram; Handoko, Dody Dwi
agriTECH Vol 44, No 1 (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.79473

Abstract

Katuk (Sauropus androgynus) is an indigenous Indonesian plant, and the leaves are often consumed as fresh or processed vegetables. Despite its potential, there are no reports on the volatile compounds content and sensory profile of Katuk leaves after being processed using household scale heating. Therefore, this study aimed to determine the volatile compounds content and sensory profiles of Katuk leaves after household scale heating (steaming and boiling). The extraction of constituents was carried out using the headspace-solid phase microextraction method, followed by identification with gas chromatography-mass spectroscopy. The sensory profile analysis was performed using the free choice profiling method with untrained panelists. The analysis results showed the presence of 16 volatile compounds derived from 7 groups, including aldehydes (5 compounds), alcohol (3 compounds), other components (3 compounds), ketones (2 compounds), as well as benzene, terpenoids, and esters (1 compound). The dominant compounds found in fresh Katuk leaves were alcohol [(Z)-3-hexene-1-ol]. Meanwhile, aldehydes (benzaldehyde, nonanal, benzeneacetaldehyde, and (E)-2-pentenal) and alcohol (1-Heptanol and Nerolidol) were dominant in the steamed samples, with benzene (naphthalene) being predominantly found in the boiled samples. The sensory profile analysis results showed that fresh Katuk leaves had a grassy and earthy aroma with a grassy flavor, while the boiled samples had a smooth and juicy texture. The dominant attributes found in steamed Katuk leaves included moist, tender, and tasteless. Based on these findings, household scale heating could modify the composition of volatile compounds, thereby affecting the sensory profile. The results obtained were expected to serve as a foundation for the processing of Katuk leaves at both industry and household levels.
Co-Authors Advisa, Daivy Atiya Alias, Nur Aliyana Binti Amaliah, Isma Amaliyah, Ria Amelia, Putri Annisaa, Dhita Noor Anwar Kasim Aqil, Mustofa Ardiansyah ARDIANSYAH ARDIANSYAH Ardiansyah, Ardiansyah Bram Kusbiantoro Charles Darwin Darwin, Charles Dhania Sabilla Dody Dwi Handoko Dwiranti, Nabiilah Salmaa Handoko, Dody Dwi Hidayat, Steve Ganiputra Huda, Nurul Laras Cempaka Lestari, Adjeng Putri Misbakh, Nafila Chaerunnisa Mohammad Cholilurrohman Muhammad Iqbal Ramadhan Nuralamsyah, Muhammad Reyshahri Nurul Asiah Nurul Asiah Omosebi, Benedict Oludare Putra, Gamal Stia Ramadhan, Kurnia Ramadhan, Nadya Salsabila Rizki Maryam Astuti Saraswati, Tiara Indra Slamet Budijanto Suyantini, Kadek Enik Sylvia Oktavia Kusumawardani Tuti Widiastuti Wiguna, Komang Rai Artha