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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Litbang Provinsi Jawa Tengah AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Haslina Haslina
Universitas Semarang, Indonesia
Agriculture, Biological Sciences & Forestry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Public Health Social Sciences

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PENGARUH WAKTU HIDROLISIS PADA PEMBUATAN HIDROLISAT PROTEIN IKAN MUJAIR (Oreochromis mossambicus) TERHADAP pH, KEKENTALAN, DAYA BUIH DAN PEMBENTUKAN GEL Haslina Haslina
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 4 No 1 (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.v4i1.92

Abstract

Fish protein hydrolisatc (FPH) is expected to give more benefit in increasing added value of fish, because FPH has many advantages such as easier to digest by human, better functional properties and higher solubility.This research is aimed to find out the influences of time for enzymatic hydrolysis to pH, viscocity, foaming capacity andgel forming on hydrolysed mujair (Oreochromismossambicus) fish protein processing. A completely randomized design with 3 treatments and 4 rep I icates was used. The treatments used time hydrolysis 60, 80 and l 00 minutes. The parameters analyzed were pH, viscocity, foaming capacity and gel foaming. Result showed that the treatment significant (p<0,05)aftected pH, viscocity and foaming capacity. pH 5,42, viscocity 6,94 N/m2 and gel foaming 7, 17% was obtained in 60 minutes time hydrolysis treatment. However, fish protein hydrolysate did not perform any gel.
PENGARUH pH, LAMA PEMANASAN, SUHU PEMANASAN, KADAR GARAM DAN KADAR GULA TERHADAP STABILITAS EKSTRAK BUNGA BELIMBING WULUH (Averrhoa bilimbi L) Haslina Haslina; Sri Budi Wahjuningsih
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 12 No 2 (2014): 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.v12i2.350

Abstract

The aim of this research was to know on flower to ethanol ratio influence and the extraction time on starfruit flower extract. The research was also aimed to know pH, heating and temperature duration, salt and sugar levels effect at stability of starfruit flower extract. This research was conducted in two factorial randomized block design. The first factor was flower to ethanol ratio (1:1 b/v), (1:3 b/v) and (1:5 b/v) and the second factor was time extraction 40, 50 and 60 minute. Each treatment combination was conducted in triplication.The result of this research was analyzed using Anova, followed by 5 %. If it had interaction, it would be continued by DMRT 5% test. The result showed that on flower to ethanol ratio and time extraction influence significantly (p<0,05) on yield, pH, anthocyanin, colour intensity and vitamine C. Extract with on flower to ethanol ratio and time extraction as follows: yield of 26 %, pH of 3,91, anthocyanin content of 4,72 ppm and colour intensity of 22,35. Starfruit flower extract stable at 1-4, heating duration 70-80°C, temperature duration 0-90 minute, salt levels2-10% and sugar levels 10-50 %.
Pengaruh Formulasi Tepung Rambut Jagung Dan Tepung Beras Terhadap Kandungan Gizi Dan Sensori Keripik Bayam (Amaranthus Sp). Dionisius Rizky; Haslina Haslina; Ika Fitriana
Jurnal Teknologi Pangan dan Hasil Pertanian Vol 15, No 2 (2020): SEPTEMBER
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v15i2.2663

Abstract

Rambut jagung merupakan limbah jagung yang selama ini belum termanfaatkan, sehingga mengakibatkan pencemaran lingkungan. Penelitian dilaksanakan di Laboratorium Rekayasa Pangan, Laboratorium Kimia dan Bio Pangan, Laboratorium Uji Indrawi Jurusan Teknologi Hasil Pertanian, Universitas Semarang. Waktu dilaksanakan pada bulan Juli sampai Agustus 2020. . Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL). Dengan 5 perlakuan dan 4 kali ulangan sehingga diperoleh 20 unit perecobaan. Formulasi tepung rambut jagung dan tepung beras berpengaruh terhadap nyata (p<0,05) terhadap kandungan gizi dan sensori keripik bayam. Dari 536gr rambut jagung didapatkan 157gr tepung rambut jagung. Berdasarkan analisis ragam formula tepung rambut jagung dan tepung beras berpengaruh terhadap kandungan gizi  (kadar air, kadar lemak, kadar protein, kadar serat kasar, kadar karbohidrat), kecuali kadar abu dan sensori. Formula tepung rambut jagung dan tepung beras yang disukai oleh panelis pada perlakuan T2 (5g:95g). dengan skor warna 2,48 (agak coklat), skor rasa 4,28 (netral), skor tekstur 6,14 (renyah), kadar air 3,25%, kadar abu 2,00%, kadar protein 8,98%, kadar lemak 23,00%, kadar serat kasar 0,80%, kadar karbohidrat 59,97%.
PENGARUH WAKTU EKSTRAKSI DENGAN METODE ULTRASONIK TERHADAP KANDUNGAN VITAMIN C,PROTEIN, DAN FITOKIMIA EKSTRAK RAMBUT JAGUNG (Zea mays L.) Muhammad Edi Setyantoro; Haslina Haslina; Sri Budi Wahjuningsih
Jurnal Teknologi Pangan dan Hasil Pertanian Vol 14, No 2 (2019): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.632 KB) | DOI: 10.26623/jtphp.v14i2.2445

Abstract

Rambut jagung yang dikenal sebagai limbah pangan kini mulai banyak diteliti karena kandungan antioksidan yang tinggi. Rambut jagung memiliki kandungan berupa alkaloid, steroid, sitosterol dan stigmasterol, tanin, flavonoid, protein, karbohidrat, vitamin, minyak atsiri, dan garam mineral seperti: Na, K, Mg, Ca.Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan metode ultrasonik terhadap kandungan fitokimia, vitamin c, dan protein dalam pengekstrakan rambut jagung dengan berbagai waktu ekstraksi.Penelitian ini menggunakan metode ultrasonik dengan pelarut methanol 70%. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan berbagai macam waktu ekstraksi. Dengan 5 perlakuan dan diulang sebanyak 4 kali, dimana setiap perlakuan dengan konsentrasi ekstrak (bahan:pelarut) 1:10, : P1 : 60oC selama 20 menit, P2 : 60oC selama 30 menit, P3 : 60oC selama 40 menit, P4 : 60oC selama 50 menit, dan P5 : 60oC selama 60 menit. Data yang diperoleh dianalisa dengan menggunakan ANOVA dan apabila ada perbedaan yang nyata maka akan dilanjut dengan menggunakan uji DMRT taraf 5%. Adapun variable yang diamati yaitu uji aktivitas antioksidan, uji kandungan flavonoid, uji total fenol, vitamin C, dan protein.Hasil penelitian menunjukkan bahwa berbagai macam waktu menggunakan metode ultrasonik terhadap ekstrak rambut jagung berpengaruh nyata (p < 0,05) terhadap uji aktivitas antioksidan, uji kandungan flavonoid, uji total fenolik, kadar vitamin C, dan kadar protein. Dengan hasil terbaik adalah pada waktu 60 menit terhadap fitokimia memberi  hasil  uji  aktivitas  antioksidan  sebesar  70,55%,  uji  kandungan  flavonoid sebesar 2,45   mg.QE/g dan uji total fenol sebesar 1,78 mg.GAE/g, vitamin c sebesar 53,98 Mg100/ml, dan kadar protein sebesar 0,58%.
Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method Haslina Haslina; Dewi Larasati; Ery Pratiwi; Novizar Nazir; Ika Fitriana
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 3 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (536.538 KB) | DOI: 10.29165/ajarcde.v5i3.77

Abstract

One of the natural antioxidants sources that have the potential to be utilized as raw material for functional food is corn bran. Corn bran is a by-product of the milling process of corn that is gaining attention as a functional food is increasing in recent years. This study aimed to optimize temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method. Optimized Custom Design was applied to investigate the effect of experimental factors on the nutritional and phytochemical contents. This study used Randomized Block Design (RBD) arranged in-factorial with 3 treatments, namely temperature and time of extraction. Temperature: A1=500C, A2=550C, A3=600C, and A4=650C, and time: B1=10 minutes, B2=15 minutes, B3=20 minutes, and B4=25 minutes. The data obtained were analyzed statistically using ANOVA with a significance level of 95% and then processed with Software DX13.0 ® program. The results of the research show the formula of the experiment which is optimal at a temperature of 500C and 10 minutes. In this condition, the result is the yield at 38.34%, nutritional contents (water at 9.17%; ash at 0.33%; fat at 1.33%, protein at 4.40%, carbohydrates at 85.47%; and crude fiber at 1.88%. produce yield 38.34%, and phytochemical contents (total phenols at 1778.07 µg GAE/g. flavonoids at 92.11 µg GAE/g, vitamin C at 5.84 mg, antioxidant activity at 43.33%, and tannins at 0.11%). This study implies that there is an increase in added value from the conversion of corn bran into nutrient-rich products and has a promising phytochemical content.
Co-Authors Dewi Larasati Dionisius Rizky Ery Pratiwi Fitriana, Ika Muhammad Edi Setyantoro Novizar Nazir Sri Budi Wahjuningsih, Sri Budi