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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Hasil Pertanian Jurnal Litbang Provinsi Jawa Tengah
Bernadeta Soedarini
Program Studi Ilmu Teknologi Pangan Fakultas Teknologi Pertanian, Universitas Katolik Soegijapranata, Semarang
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Public Health Social Sciences

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PENURUNAN KADAR KATEKIN DAN KAFEIN TEH BOTOL SELAMA DALAM PROSES PRODUKSI Bernadeta Soedarini
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.v3i3.232

Abstract

Tea is the most popular beverage after drinking water throughout the world. In the recent year, tea has attracted significant attention caused by its reported health benefits, particularly the antioxidant, anticarcinogenic. and antiarteriosclerotic agent. It is generally believed that Flavonoids are mainly responsible for these actions. Flavonoids in tea are catechins and their derivates, such as epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechine gallate (ECG)and epicatechin (EC). Catechins are colorless, water-soluble compounds, which will interact with caffeine, impart bitterness and astringency to tea confusion. Tea consumption has undergone a number of changes in many years. Since 1970, consumption of bottled tea has increased. A considerable factor in this change is the general trend toward convenience foods and packaging. The aim of this study was to evaluate the changing or caiechins and their derivates content, also caffeine, during processing of' bottled £ea production with HPLC method. The result of Excel analysis, show that tea leaves contain ECGC for the most compound (306.41 ppm), followed by ECG (41.67 ppm), EGC+C (40.02 ppm) and EC (21.99 pm) also caffeine ( 177.87 ppm). Based on Analysis of Variances (ANOVA). mother liquid tea has the most catechins and caffeine content. All compounds have significant decreased at the process of mixing. The decreased of catechins and caffeine content during bottling tea process were caused by dilution, oxidation and epimerization. After 3 days incubated, bottled tea relatively has no significant decreased, in EGCG (45.28 ppm), EGC + C ( 16.67 ppm), EGC ( I 0.11 ppm), EC (9.93 ppm) and caffeine ( 114.82 ppm).
TINGKAT KEEFEKTIFAN LACTOPEROXIDASE SYSTEM (LPS) UNTUK MEMPERPANJANG LAMA SIMPAN SUSU SEGAR Fitriyono Ayustaningwarno; Bernadetha Soedarini; Ita Sulistyawati; Gijsbert Peter Eijhusen
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Fresh milk is high risk food since it is susceptible to microorganism spoilage. Without appropriate handling, fresh milk will spoil in short time. Lactoperoxidase is an enzyme that in its nature in milk was not an antibacterial, but can be activated to be an antibacterial. The method is used to activate lactoperoxide for milk preservation known as lactoperoxidase system (LPS). This experiment aims to identify LPS effectiveness in two different temperatures. Fresh milk sample, obtained from Nyatnyono Village, Ungaran Central of Java. Fresh milk storage duration was compared between milk without LPS in room temperature (25-28oC), milk without LPS in refrigerator temperature (5-10oC), milk with LPS in room temperature, and milk with LPS in refrigerator temperature. The total bacterial cells (TPC), Salmonella count ,and Eschericia coli count, and pH were examined. Total bacteria in all treatments were increased, except in LPS at refrigerator temperature that have storage duration until 20 hours. In the all of treatments, Salmonella counts were increased rapidly except in milk with LPS at refrigerator temperature that have storage duration until 8 hours. However, E. coli could growth well in all treatments during storage. The pH value can be kept below 6 in all treatments, except in milk without LPS at room temperature. Keywords: effectiveness of lactoperoxidase system, storage duration
PENGARUH VARIASI MALTODEKSTRIN DAN KECEPATAN HOMOGENISASI TERHADAP KARAKTERISTIK FISIKOKIMIA ENKAPSULAT BUTTER PALA (Myristica fragrans Houtt) DENGAN METODE VACUUM DRYING Birgitta Devina Santoso; Victoria Kristina Ananingsih; Bernadeta Soedarini; Jessica Stephanie
Jurnal Teknologi Hasil Pertanian Vol 13, No 2 (2020): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.616 KB) | DOI: 10.20961/jthp.v13i2.43576

Abstract

Tanaman pala (Myristica fragrans Houtt.) merupakan salah satu rempah yang berasal dari kepulauan Banda, Indonesia. Butter pala merupakan salah satu kandungan dalam pala yang dihasilkan dari proses ektraksi dengan pelarut n-heksana menggunakan Ultrasound-Assisted Extraction (UAE) dengan suhu 45˚C selama 37,5 menit. Butter pala memiliki sifat yang mudah rusak oleh cahaya dan panas, sehingga dilakukan proses enkapsulasi untuk meningkatkan umur simpan dan nilai jual. Penelitian ini dilakukan untuk mengetahui kombinasi terbaik serta pengaruh variasi maltodekstrin dan kecepatan homogenisasi pada analisa kadar air, aktivitas air, intensitas warna, dan aktivitas antioksidan pada enkapsulat butter pala. Enkapsulasi dilakukan dengan vacuum drying yang bertekanan rendah dengan suhu 50˚C selama 48 jam. Dalam penelitian ini digunakan bahan penyalut yaitu maltodekstrin dan whey protein isolate (WPI) sebagai emulsifier (WPI : butter pala = 6 : 4). Enkapsulasi butter pala dilakukan dengan parameter pembanding yaitu maltodekstrin (MD)(MD : butter pala = 2 : 4, 4 : 4, dan 6 : 4) dan kecepatan homogenisasi (3000, 3500, dan 4000 rpm). Kemudian hasil enkapsulat dianalisa secara fisik yaitu pengukuran warna CIELab dan secara kimiawi yakni kadar air, aktivitas air, dan aktivitas antioksidan kemudian dianalisis dengan menggunakan SPSS (One Way ANOVA dan Duncan). Berdasarkan penelitian, maka dapat disimpulkan bahwa formula enkapsulat butter pala optimum yakni pada konsentrasi maltodekstrin 2 gram dan kecepatan homogenisasi 3000 rpm. Ini dipilih karena aktivitas antioksidan yang tertinggi didapatkan sebesar 94,598%, kadar air bubuk enkapsulat 7,788% (sesuai standar SNI <12%), aktivitas air 0,626, serta didapatkan warna bubuk kuning cerah (nilai L* = 88,247, nilai a* = 1,215, dan nilai b* = 25,7). Konsentrasi maltodektrin dengan kecepatan homogenisasi berbeda nyata (α < 0,05) terhadap pengukuran warna nilai b* dan aktivitas air, namun tidak berbeda nyata (α > 0,05) terhadap kadar air dan nilai warna L*.
Co-Authors Birgitta Devina Santoso Fitriyono Ayustaningwarno Gijsbert Peter Eijhusen Ita Sulistyawati Jessica Stephanie Victoria Kristina Ananingsih