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Bambang Kunarto
Universitas Semarang
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EKSTRAKSI BUAH PARIJOTO (MEDINILLA SPECIOSA BLUME) BERBANTU ULTRASONIK PADA BERBAGAI SUHU, WAKTU DAN KONSENTRASI PELARUT ETANOL Kunarto, Bambang; Sani, Elly Yuniarti
Jurnal Teknologi Pertanian Vol 21, No 1 (2020)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.987 KB) | DOI: 10.21776/ub.jtp.2020.021.01.4

Abstract

ABSTRAK Senyawa bioaktif dalam buah parijoto (Medinilla Speciosa Blume) berpotensi sebagai antioksidan. Agar lebih efektif dalam aplikasi buah parijoto sebagai antioksidan maka perlu dilakukan ekstraksi. Ekstraksi berbantu gelombang ultrasonik akan merusak dinding sel buah parijoto dan membebaskan kandungan senyawa yang ada didalamnya dan terjadi pemanasan lokal pada cairan  sehingga meningkatkan difusi ekstrak. Tujuan penelitian ini adalah  optimasi ekstraksi buah parijoto berbantu gelombang ultrasonik yang dilakukan pada berbagai lama, suhu dan konsentrasi  pelarut etanol. Optimasi dilakukan dengan metoda response surface methodology (RSM). Hasil optimasi kondisi ekstraksi buah parijoto berbantu gelombang ultrasonik adalah suhu 35,30oC, waktu 31,02 menit dan konsentrasi pelarut etanol sebesar 70,23%. Pada kondisi ini diperoleh yield ekstrak 9,49±0,05%, total fenolik sebesar 0,562±0,13mg GAE/g, flavonoid total 0,312±0,07mg CE/100g, dan aktivitas antioksidan (RSA-DPPH) 75,15±0,41%. Kata Kunci:  Antioksidan; Parijoto; Ultrasonik   ABSTRACTBioactive compounds in parijoto fruit (Medinilla speciosa Blume) has potential as antioxidants. To be more effective in application of parijoto fruits as antioxidants, extraction needs to be done. Ultrasonic-assisted extraction will damage the cell wall of the Parijoto fruit and free the contents of compounds contained therein and local heating occurs in the liquid, so it can increase the extract diffution. The purpose of this study is to optimize the extraction of ultrasonic-assisted extraction in parijoto fruit which is carried out at various times, temperatures and ethanol solvent concentrations. Optimization is done by the response surface methodology (RSM) method. The optimization result of extraction conditions of ultrasonic-assisted parijoto are temperature 35.30oC, time 31.02 minutes and ethanol solvent concentration 70.23%. In this condition, extract yield 9.49 ± 0.05%, phenolic total 0.562 ± 0.13 mg GAE / g, flavonoid total 0.312 ± 0.07 mg CE / 100g, and antioxidant activity (RSA-DPPH) 75.15 ± 0.41%.
KARAKTERISASI MINYAK BUI TEH (Camellia sinensis Linn.) SEBAGAI MINYAK MAKAN Bambang Kunarto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 1 No 2 (2003): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v1i2.34

Abstract

Tea seed oil had potensial edible oil. This research was conducted to study Jong time and methode cooking to know rendement, physico-chemist and characteristic of tea seed oil (Camellia sinensisL.). Tea seeds from PT Rumpun Sari Medini pressed on press hidraulic at the combination of Jong time and methode cooking. A completely randomized design applying 3x2 factorial pattern was used in this experiment with three replications. The first factor were three levels of long time cooking ( 10 minuts (A,), 20 minuts (A). 30 minuts (A;)l. The second factor were two levels methode of cooking { dry cooking (B,). wet cooking (B2)}. The result showed that treatments were sinificant (p<0,01) on the rendement, water content, density, FFA and color, but not significant on flavour. The highest rendement (11.6%) got at 20 minutes by wet cooking (A.iB2). The characteristic of tea seed oil were : water content 0.92%, density 0.92, FFA 2.19%, brownist yellow (2.95) and specific flavour is like tea.
ENFLEURASI MINYAK ATSIRI BUNGA MELATI iJasminumsambac) MENGGUNAKAN SHORTENING (SNOW WHITE) PADA BERBAGAI FREKUENSI PENGGANTIAN BUNGA Bambang Kunarto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 2 No 1 (2004): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v2i1.62

Abstract

Jasmine flowers Uasminum sambac) had very low contents of essential oil and were extremely delicate, heating them would destroy the blossoms before releasing the essential oils. In such cases, enfleurage was sometimes used to remove the essential oils. Jasmine flowers were placed on solid fat, which will abso.b the flowers' essential oils. When all the fragrance was transferred from the flowers to the fat they were removed and replaced with fresh ones. This process was repeated several times until the fat becomes saturated with the essential oil (pomade). The extrait extracted by alcohol from pomade, and then absolute jasmine oil separated from alcohol used rotary vacuum evaporator. The objective of this research was to enfleuragejasmine oil with shortening (snow white) at severall frequency of jasmine flower subtitutions by using completely randomized design. The treatments were Al = two frequency, A2 = four frequency, A3 = six frequency,A4 = eight frequency, AS = ten frequency. Results showed that the treatments very significant (p<0.01) affected the rendement, but not signifficant affected the melting point, spesific grafity and refraction index. The highest rendement (0.287%) was obtained from four frequency (A2). The charateristic of jasmine oil were melting point l6.3°C, specific grafity 0.942 and refraction index I. 480.
PEMBUATAN EDIBLE FILM DARI TEPUNG KORO BENGUK (Mucuna pruriens C. utillis L. DC) Bambang Kunarto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 4 No 2 (2006): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v4i2.103

Abstract

Edible film was film pack that made from edible substance (carbohidrat, hidrofobic substance, fat, protein) to increase shelflife food product in storage. Edible film could be developed as barrier moisture, gases and solute movement. This research was conducted to make edible film from velvet bean flour (Mucuna pruriens f. utilis L. DC). Data were collected from experiment and analized by the analysis of variance with completely randomized design with 3 x 3 arrangement. The first factor is velvet bean consentration (5%, I 0%, 15% w/v). The second factor is pH (pH 3, pH 6, pH 9). The result of research that consentration of velvet bean had significant effect on thickness, elongation, tensile strength and water vapor transmission rate,While pH had significant on elongation, tensile strength and water vapor transmission rate, but did not have significant on thickness. The combination treatment velvet bean flour in 15% consentration and pH 9 resulted the lowest water vapor transmission rate ( 13,06 g/m2hr), the higest tensile strength (4,61 Mpa), thickness 0, 154 mm and elogation 9 ,22%.
PEMBUATAN MIKROKAPSUL MINYAK ATSIRI KULIT KAYU MANIS (Cinnamomun burmanii Bl.) MENGGUNAKAN KOMBINASI GUM ARAB-MALTODEKSTRIN SEBAGAI ENKAPSULAN BAMBANG KUNARTO
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 3 No 3 (2005): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v3i3.239

Abstract

Cinnamon bark (Cinnamumun burmanii Bl.) is a potential source of flavour, antioxidant and anti fungus in food. Microencapsulation of cinnamon bark oil is to make easier application in food. Microencapsulation is a technology of packaging a solid. liquid or gaseous material in miniature, sealed capsules, that can release their content at such control ling rates under specific conditions. The aim of this research was to seek the best formula of cinnamon bark oil microcapsule. with incomparable combination of arabic gum-maltodextrin as encapsulant. The research experiment arranged in completely randomized design with three replications. The treatments were Fl (one parts of cinnamon bark oil and five parts ofarabic gum and rnaltodextrin ( I 00:0)), F2 (one parts of cinnamon bark oil and five part of arabic gum and maltodextrin (75:25)), F3 (one parts of cinna mon bark oil and five part of arabic gum and maltodextrin (50: 50)), F4 (one parts of cinnamon bark oil and five part ofarabic gum and rnaltodextrin (25:75)) and F5 (one parts of cinnamon bark oil and five part of arabic gum and rnaltodexrrin (0: 100)). The result showed that one part of cinnamon bark oil and five part ofarabic gum and maltodextrin (50:50) had given the best rendement (74.546%). While cinnamon bark oil in capsule 93,89%, cinnamon bark oil in capsule surface 6, l 0%, water content 7,0 I%, wettabiliy I 0, 13 mn and angle of repose 46,530
PENGARUH BLANCHING DAN UKURAN PARTIKEL (MESH) TERHADAP KADAR GLUKOMANAN, KALSIUM OKSALAT DAN SERAT MAKAN TEPUNG UMBI PORANG (Amorphophallus onchophyllus) Sri Budi Wahjuningsih; Bambang Kunarto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 9 No 2 (2011): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v9i2.278

Abstract

This study aimed to determine the combination of blanching and particle size (mesh) to content of glucomannan, calcium oxalate and fiber on porang flour. Experimental design used was Randomized Complete Design (CRD) of two factors, namely blanching and particle size. Blanching factor consisted two treatments of blanching for 10 minuts (B1) and non-blanching (B2). While particle size factor consisted of three treatments, namely 60 mesh (N60), 80 mesh (N80) and 100 mesh (N100). Data obtained were analyzed with a variety of scales followed by DNMRT at 5% confidence level. Based on the research can be concluded that the larger particles (small mesh) showed increased levels of glucomannan but calcium oxalate on the downside. Combination blanching treatment and particle size of the large (small mesh) showed dietary fiber content increased
KARAKTERISTIK CAIRAN BIANG YANG DIBUAT DARI CHIPS UBI KAYU, PARUTAN UBI KAYU DAN LIMBAH CAIR TAPIOKA Sri Budi Wahjungsih; Bambang Kunarto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 10 No 2 (2012): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v10i2.333

Abstract

The process of mokal flour naturally still takes a relatively long time because the fermentation process lasts for 3 days. Therefore necessary to find a more effective and efficient solution to shorten the fermentation process. This study aimed to investigate the characteristics of the inoculum liquids based on some sources namely cassava chips liquid, cassava crushed liquid and tapioca liquid waste can accelerate fermentation mokal. The design of experiments using a completely randomized design (CRD) one factor, with 3 kinds of inoculum liquid sources as treatmants and 3 replicatations. The treatment sources are made from Markonah cassava variety, that named with cassava chips liquids (B1) cassava crused liquid (B2) and tapioca liquid waste. Duncan multiple range test (5%) used to compare the different of treatmen. The results showed the liquid source can be obtained from three sources, with good characteristics and the used of inoculm liquids on mokal fermentation process can accelerate the fermentation process from 3 days to 24 hours. The inoculum liquid can be saved on room temperature for 4 days and cold storage for 6 days
Aktivitas Antioksidan β-Karoten Ubi Jalar yang Dienkapsulasi Menggunakan Gum Arab-Maltodekstrin dan Diaplikasikan pada Cookies Sri Budi Sri Budi Wahjuningsih; Bambang Kunarto
agriTECH Vol 29, No 1 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.548 KB) | DOI: 10.22146/agritech.9755

Abstract

This research was to conduct good formulation of microcapsule sweet potaoes β-carotene with incomparable of arabic gum-maltodextrin as encapsulant and evaluate it’s antioxidant activity on cookies. The result showed that the best formula was part of sweet potatoes β-carotene and part of five arabic gum-maltodextrin (75:25). This formula had 25.01 % of rendement, 52.66 % of encapsulated and 6.47 % unencapsulated. Cookie with 200 ppm white sweet potaoes β-carotene microcapsule can longer storage to rancid for 4583 days. The panelist favor level on color, textur, aroma and taste cookies with microcapsule of sweet potatoes β-carotene showed neutral and very like.ABSTRAKPenelitian ini bertujuan untuk membuat mikrokapsul β-karoten ubi jalar menggunakan kombinasi gum arabmaltodekstrin sebagai enkapsulan dan mengevaluasi kemampuan antioksidatif β-karoten ubi jalar setelah dibuat mikrokapsul yang diaplikasikan pada cookies. Formula mikrokapsul adalah satu bagian β-karoten ubi jalar dan lima bagian enkapsulan. Mikrokapsul β-karoten ubi jalar terbaik diaplikasikan pada cookies sejumlah 0 ppm, 50 ppm,100 ppm, 150 ppm dan 200 ppm. Hasil penelitian menunjukkan bahwa formula mikrokapsul terbaik adalah satu bagian β-karoten ubi jalar dan 5 bagian enkapsulan dengan rasio enkapsulan gum arab-maltodekstrin (75:25). Formula ini menghasilkan rendemen 25,01 %, β-karoten ubi jalar terkapsulkan 52,66 % dan tak terkapsulkan 6,47 %. Penambahan mikrokapsul β-karoten ubi jalar 200 ppm dapat menambah umur simpan cookies terhadap ketengikan. Tingkat kesukaan panelis terhadap warna,, aroma dan rasa cookies dengan penambahan 200 ppm mikrokapsul β-karoten menunjukkan netral sampai sangat suka.
KARAKTERISTIK EKSTRAK ANTIOKSIDAN KULIT DURIAN (Durio zibethinus Murr.) YANG DIENKAPSULASI MENGGUNAKAN MALTODEKSTRIN BIJI DURIAN DAN GUM ARAB Bambang Kunarto; Elly Yuniarti Sani
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2018): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 9 2018
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.89 KB)

Abstract

Kulit durian adalah limbah industri pengolahan durian yang berpotensi sebagai antioksidan alami, namun sulit diaplikasikan dalam pangan. Untuk itu perlu diekstrak dan dibuat nanokapsul.  Tujuan penelitian ini adalah enkapsulasi ekstrak antioksidan kulit durian menggunakan enkapsulan berupa maltodekstrin yang dibuat dari hidrolisis pati biji durian yang dikombimas dengan gum arab. Ekstraksi dilakukan menggunakan ultrasonic assisted extraction dengan pelarut etanol 70% (1:9). Nanoenkapsulasi dilakukan menggunakan enkapsulan kombinasi maltodekstrin dan gum arab dan dikeringan menggunakan  menggunakan spray drier. Hasil penelitian menunjukkan bahwa  formula  nanokapsul  terbaik  adalah satu  bagian  ekstrak   kulit   durian  dan   lima  bagian enkapsulan yang terdiri dari  (gum arab:maltodekstrin (50:50). Pada formula ini diperoleh yield 47,51%, ekstrak terkapsulkan 32,27 %, kadar air 4,89%, wettability 23,37  detik, total fenolat 14,97 mg GAE/g ekstrak, flavonoid 5,88 mg QE/g  dan  aktivitas  antioksidan (penangkapan radikal bebas DPPH) 81,88% Kata kunci : Antioksidan, kulit durian, maltodekstrin
PEMBUATAN MALTODEKSTRIN DARI PATI BIJI DURIAN (Durio zibethinus Murr.) MENGGUNAKAN ENZIM α-AMILASE Bambang Kunarto; Elly Yuniarti Sani
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2017): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 8 2017
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.28 KB)

Abstract

Durian (Durio zibethinus Murr.) merupakan salah satu varietas buah yang telah diuji dan dipastikan  sebagai buah varietas unggul di Indonesia. Biji durian mengandung karbohidrat berkisar antara 43,5-89,52%, sehingga  dapat diekstrak patinya dan selanjutnya dihidrolisis parsial menggunakan enzim α-amilase menjadi maltodekstrin. Tujuan penelitian adalah membuat maltodekstrin dari pati biji durian dengan berbagai waktu hidolisis parsial menggunakan enzim α-amilase. Proses pembuatannya dilakukan dengan cara:  pati biji durian  dicampur dengan larutan CaCl2. Selanjutnya dilakukan pengaturan pH larutan  hingga pH=7.  Setelah itu dilakukan penambahan enzim α-amilase sebanyak 0,1% dari volume larutan, dilanjutkan dengan pemanasan dan pengadukan pada suhu 80oC selama 25, 50, 75, 100 dan  125 menit. Hasil penelitian menunjukkan bahwa biji durian dapat dimodifikasi secara enzimatis menjadi maltodekstrin. Karaktristik maltodekstrin dari pati biji durian  yang dihasilkan adalah berwarna putih kekuningan,  kelarutan   96,88%, kadar air 4,96% dan dextrose equvalen (DE) sebesar 13,88.Kata kunci:  Pati biji durian, maltodekstrin, α-amilase
Co-Authors Adi Sampurno Aldila Sagitaning Putri Aldila Sagitaning Putri Anisa Rachma Sari Azkia, Mita Nurul Binardo Adi Seno Chairil Anwar Chairil Anwar Deny Setia Devy Angga Gunantar Dewi Larasati Dewi Larasati, Dewi Elly Yuniarti Sani Ely Yuniarti Sani Ery Pratiwi Fatimatuzzahroh, Dewi Iswoyo Iswoyo Jumrotun Chasanah Lisan Mella Rujiyanti Maslikhatul Ummah nFN Supriyanto nFN Sutardi Putri Arum Wijayanti Rachma, Anisa Rohadi Rohadi Rohadi Rohadi Sani, Elly Yuniarti Soraya Kusuma Putri Sri Budi Sri Budi Wahjuningsih Sri Budi Wahjungsih Supriyanto Supriyanto Sutardi Sutardi Teguh Teguh Wahjungsih, Sri Budi Zulhaq Dahri Siqhny