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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal AGROTEKNOLOGI Jurnal Natur Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian Tanaman Industri Perspektif : Review Penelitian Tanaman Industri Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Informatika Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Seminar Nasional Lahan Suboptimal Molekul: Jurnal Ilmiah Kimia Jurnal Sains dan Teknologi Reaksi Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Tanaman Industri (Littri) Perspektif, Review Penelitian Tanaman Industri Journal of Food Technology and Health Jurnal Penyuluhan Pertanian KEYNESIA : INTERNATIONAL JOURNAL OF ECONOMY AND BUSINESS International Journal of Multidisciplinary Sciences

Dedi Fardiaz

Ilmu Pangan, Institut Pertanian Bogor

Author-ID : 263814

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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PROFIL SENYAWA POLAR TIGA JENIS MINYAK GORENG SELAMA PENGGORENGAN TAHU DAN TEMPE Titri Siratantri Mastuti; Dedi Fardiaz; Didah Nur Faridah
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The quality of repeatedly used frying oil can be seen from its total polar material (TPM) content. This study aims to determine the influence of different types of oil with different degrees of unsaturation (coco-nut, palm, soybean oil) and foodstuffs with different characteristics (tofu and tempe) to the formation of the polar compounds in repeatedly used frying oil, based on the content of TPM, FFA, BI, FTIR and UV-Vis spectra. Chemical characterization of materials used was done in the first research stage. The second stage was the analysis of the polar compounds of the oil which was used for 3 hours/day for a dried of 15 hours. The results showed that the type of oil and food type affected the levels of TPM with increasing time of frying. The highest level of TPM 19.41±0.13% obtained from combination soybean frying oil-tempeh (15 hours). The FTIR spectrum of the polar fraction from the used frying oil showed a large absorption in area 3600-3200 cm-1 wavelength in which hydroxyl groups indicate the polarity of the frying oil. The rate of in-crease of FFA in all combinations of oil type-tempeh was faster than combination oil type-tofu. Coconut oil-tofu has a slower rate for FFA and browning index. The carbonyl compound in frying oil was showed from peak spectrum absorption at 420 nm.

MIKROENKAPSULASI KONSENTRAT ASAM LEMAK TAK JENUH DARI MINYAK IKAN PATIN Siti Zakiyatul Khamidah; Ema Hastarini; Dedi Fardiaz; Slamet Budijanto
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil micro-encapsulation yield (24.13%).

Viscosity profile of Eucheuma spinosum carrageenan from Nusa Penida (Bali), Sumenep (Madura), and Takalar (Sulawesi Selatan) Andarini Diharm Diharmi; Dedi Fardiaz; Nuri Andarwulan; Endang Sri Heruwati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The research was conducted to determine the viscosity profile of carrageenan solution obtained from three different coastal region of Nusa Penida, Sumenep, and Takalar as a result of a decrease in temperature with presence cations K+ and Ca2+. Carrageenan was extracted from Eucheuma spinosum using hot alkaline calcium hydroxide Ca(OH)2 at 95°C, pH was decreased with HCl, carrageenan was precipitated with ethanol, dried and grinded. The viscosity profile of carrageenan was determined by addition of K+ (0.005-0.03% KCl) and Ca2+ (0.005-0.02% CaCl2)using a Rapid Visco Analyser (RVA). The viscosity profile of carrageenan solution changed upon cooling started from a dilute at the initial temperature of 80°C, and then increased as temperature decreased to 20°C. The viscosity of carrageenan E. spinosum from Nusa Penida, Sumenep, and Takalar without the addition of K+ and Ca2+ at a temperature of 80°C respectively were 90, 120, and 130 mPa.s. The viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in the presence of K+ and Ca2+ increased with increasing time and decreasing temperature. The viscosity of carrageenan from Nusa Penida in the presence of K+ (0.005-0.03% KCl) at 55oC becomes 125, 250, 300 mPa.s, Sumenep 280, 290, and 360 mPa.s, and Takalar 420, 420, and 420 mPa.s. While, in the presence of Ca2+ (0.01-0.02% % CaCl2) at 55oC, the viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar have been formed gelling. Increasing of viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in the presence of kation Ca2+ was required a faster time and higher temperatures than K+. Carrageenan solution from E. spinosum originated from different coastal regions showed different viscosity profiles.Keywords: Eucheuma spinosum, carrageenan, cation, temperature, viscosity profile

Stabilisasi Bekatul Dengan Ekstruder Ulir Ganda Menggunakan Response Surface Methodology Ineke Kusumawaty; Dedi Fardiaz; Nuri Andarwulan; Sri Widowati; Slamet Budijanto
Jurnal Penelitian Pascapanen Pertanian Vol 10, No 1 (2013): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v10n1.2013.27-38

Keterbatasan pemanfaatan bekatul dalam pangan disebabkan oleh sifatnya yang mudah tengik sehingga perlu dilakukan stabilisasi. Penelitian ini bertujuan menentukan kondisi optimum stabilisasi bekatul dengan ekstruder ulir ganda tanpa die sebagai bahan bakuekstraksi protein. Optimasi kondisi stabilisasi bekatul dilakukan dengan menggunakan response surface methodology (RSM) dengan central composite design (CCD)dua faktor yaitu X1 (suhu/oC) dan X2 (kecepatan ulir/Hz).Pengolahan data menggunakan program Design Expert 7.0® yang memberikan model persamaan pengaruh suhu dan kecepatan ulir ekstruder terhadap respon kadar air, kadar protein terlarut, dan aktivitas lipoksigenase. Hasil optimasi memberikan kondisi suhu ekstrusi 130,96oC dan kecepatan ulir 26,65 Hz. Bekatul yang dihasilkan memiliki kadar air 7,02%, kadar protein terlarut 2,04%(bk), aktivitas lipoksigenase 0,007?mol/menit/ml, dan stabilitas oksidatif yanglebih tinggi yaitu 20,00 jam daripada bekatul yang tidak distabilisasi 13,50 jam.

KARAKTERISTIK NANOEMULSI MINYAK SAWIT MERAH YANG DIPERKAYA BETA KAROTEN SHANNORA YULIASARI; DEDI FARDIAZ; NURI ANDARWULAN; SRI YULIANI
Jurnal Penelitian Tanaman Industri Vol 20, No 3 (2014): September 2014
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v20n3.2014.111-121

ABSTRAKMinyak sawit merah (Red palm oil/RPO) dan β-karoten tidak larutdalam air sehingga sulit diaplikasikan ke dalam produk pangan. Salah satupendekatan untuk meningkatkan kelarutan RPO dan β-karoten adalah emulsifikasi. Penelitian ini bertujuan untuk mendapatkan nanoemulsi RPOdiperkaya β-karoten yang stabil. Penelitian dilaksanakan di LaboratoriumSEAFAST CENTER IPB dari Januari–September 2013. Pada penelitiantahap pertama, nanoemulsi disiapkan melalui tahap-tahap: pengayaan RPOdengan β β-karotenmenggunakan HPH (High Pressure Homogenizer) pada tekanan 34,5 MPadengan 10 siklus. Rasio RPO dan air dalam emulsi adalah 5 : 95; 7,5 :92,5; dan 10 : 90 (b/b), dan persentase Tween 80 sebagai pengemulsiadalah 2,5; 5,0; 7,5; dan 10% (b/b) dari total emulsi. Pada tahap kedua,nanoemulsi disiapkan dengan persentase RPO: 2, 4, dan 6% (b/b) danpengemulsi 1,5; 3,0; dan 4,5% (b/b) dari total emulsi. Hasil penelitiantahap pertama menunjukkan nanoemulsi yang dibuat dengan rasio RPO :air = 5 : 95 dan 7,5 : 92,5 serta pengemulsi 5% (b/b) menghasilkan emulsidengan ukuran droplet 115,1 sampai 145,2 nm dan stabil. Nanoemulsiyang dihasilkan dari penelitian tahap kedua memiliki ukuran droplet 94,9sampai 125,5 nm, dan kadar β-karoten antara 47,6 sampai 130,9 mg/l.Ukuran droplet nanoemulsi yang kurang dari 125 nm dapat dihasilkandengan formula rasio RPO dan pengemulsi kurang dari 2,0.Kata kunci: minyak sawit merah, β-karoten, nanoemulsi, homogenizerABSTRACTRed palm oil (RPO) and β-carotene are insoluble in water. It makescan be used to improve RPO and βThis research is aimed to produce stable RPO nanoemulsion enriched withβ-carotene. The research was conducted in the SEAFAST CENTERLaboratory, Bogor Agriculture University from January to Septemberfollowing steps, i.e. enrichment of RPO with βusing a high pressure homogenizer at a pressure of 34.5 MPa in 10 cycles.The ratio of RPO and water in the mixture were 5 : 95; 7.5 : 92.5; and 10 :10% (w/w) of the total emulsions. In the second stage, nanoemulsionswere prepared on various RPO percentage of 2, 4, and 6% (w/w) andhad a droplet size from 115.1 to 145.2 nm and stable. Nanoemulsions wereresulting from the second stage had droplet size from 94.9 to 125.5 nm,and β-carotene content were 47.6 to 130.9 mg/l. Droplet size ofnanoemulsions is less than 125 nm. It can be produced with RPO andKey words: red palm oil, β-carotene, nanoemulsion, homogenizer

FRAKSINASI KERING MINYAK KELAPA MENGGUNAKAN KRISTALISATOR SKALA 120 KG UNTUK MENGHASILKAN FRAKSI MINYAK KAYA TRIASILGLISER0L RANTAI MENENGAH MURSALIN MURSALIN; PURWIYATNO HARIYADI; EKO HARI PURNOMO; NURI ANDARWULAN; DEDI FARDIAZ
Jurnal Penelitian Tanaman Industri Vol 19, No 1 (2013): Maret 2013
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v19n1.2013.41-50

ABSTRAKMinyak kelapa merupakan sumber medium chain triglycerides(MCT) utama. Melalui proses fraksinasi dapat dihasilkan fraksi minyakdengan kandungan MCT tinggi. Penelitian ini bertujuan untuk mempelajaripengaruh berbagai faktor perlakuan dingin terhadap kristalisasi danfraksinasi minyak kelapa, serta untuk menetapkan prosedur pendinginanyang efektif dalam menghasilkan fraksi minyak dengan kandungan MCTtinggi. Penelitian dilaksanakan di Laboratorium SEAFAST CENTER IPBdari bulan Maret 2012 sampai bulan Februari 2013. Fraksinasi dilakukandengan memanaskan minyak pada suhu 70°C lalu didinginkan padaberbagai laju pendinginan untuk mencapai beberapa variasi suhukristalisasi, diaduk dengan kecepatan 15 rpm, dibiarkan mengkristal padalama waktu yang berbeda (hingga 900 menit), serta difraksinasi denganpenyaringan vakum menggunakan kertas Whatman 40. Tiga tahappendinginan yang merupakan faktor kunci keberhasilan proses kristalisasiminyak kelapa yaitu tahap pendinginan awal dari suhu 70 hingga 29°C;tahap pendinginan kritis 29°C hingga suhu kristalisasi; dan tahapkristalisasi itu sendiri. Pada tahap pertama minyak kelapa didinginkansecepat mungkin untuk menurunkan waktu proses, tetapi pada tahap keduaharus dilaksanakan dengan laju pendinginan lambat (kurang dari 0,176°C/menit) untuk menghasilkan kristal yang berukuran besar dan tidak mudahmeleleh. Minyak dengan kandungan triasilgliserol tinggi dapat diperolehdari fraksi olein minyak kelapa. Pada perlakuan suhu kristalisasi 21,30-21,73°C untuk laju pendinginan kritis antara 0,013 hingga 0,176°C/menit,semakin rendah laju pendinginan kritis dan semakin lama proseskristalisasi maka kandungan MCT fraksi olein yang dihasilkan akansemakin tinggi.Kata kunci: minyak kelapa, laju pendinginan, kristalisasi, fraksinasi, MCTABSTRACTCoconut oil is the main source of medium chain triglycerides(MCT). Fractionation produce oil fraction containing MCT concentrate.This research aims to study the influence of various factors of coolingtreatment on the crystallization and fractionation of coconut oil, and toestablish effective cooling procedure to produce oil fraction with highMCT content. The research was conducted in Laboratorium of SEAFASTCENTER IPB from March 2012 to February 2013. Coconut oil washeated at 70°C then cooled at different cooling rate to reach variouscrystalization temperatures. The oil was then stirred at 15 rpm and allow tocrystallized at different period of time (up to 900 min), and finallyfractionated by vacuum filtration using Whatman #40 paper. Fractionationtemperatures was the same as crystalization temperature. The resultsshowed that there were three distinct cooling regimes critical tocrystallization process, i.e temperature range from 70 to 29°C; 29°C tocrystallization temperature; and crystallization temperature. In the firstregime, melted coconut oil might be cooled quickly to save time, but in thesecond regime need be done with a cooling rate of less than 0.176°C/minto produce physically stable crystal. Oil with high triacylglycerol contentcould be obtained from olein fraction of coconut oil. At the crystallizationtemperature 21.30-21.73°C for the critical cooling rate between 0.013 to0.176°C/min, the higher MCT content of olein fraction were produced bythe lower critical cooling rate and the longer crystallization process.Keywords: fractionation, crystallization, MCT, coconut oil, cooling rate.

Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch Rijanti Rahaju Maulani; Dedi Fardiaz; Feri Kusnandar; Titi Candra Sunarti
Journal of Engineering and Technological Sciences Vol. 45 No. 3 (2013)
Publisher : Institute for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2013.45.3.1

The modern food industry and a variety of food products require tolerant starch as raw material for processing in a broad range of techniques, from preparation to storage and distribution. Dual modification of arrowroot starch using hydroxypropylation and cross-linking was carried out to overcome the lack of native arrowroot starch in food processing application. The modifications applied were: combined propylene oxide (8%, 10%, and 12%); sodium tri meta phosphate/STMP (1%, 2%, and 3%); and sodium tri poly phosphate/STPP (4%, 5%, and 6%). These modifications significantly affected the composition of the amylose and amylopectin and the amount of phosphorus in the granules. Higher amounts of phosphate salt gave a higher phosphorus content, which increased the degree of substitution (DS) and the degree of cross-link. Arrowroot starch that was modified using a concentration of 8-10% propylene oxide and 1-2% STMP : 3-5% STPP produced a starch with < 0.4% phosphorus content. A higher concentration of propylene oxide provided a higher degree of hydroxypropyl. The changed physical properties of the modified granular arrowroot starch were examined through SEM testing, and its changed crystalline patterns through X-ray diffraction measurements. Especially, provision of a high concentration of propylene oxide (12%) combined with 3% STMP : 6% STPP affected the granular morphology and the crystallinity.

Pengaruh Pengolahan Panas terhadap Konsentrasi Antosianin Monomerik Ubi Jalar Ungu (Ipomoea batatas L) Ai Mahmudatussa'adah; Dedi Fardiaz; Nuri Andarwulan; Feri Kusnandar
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

potato (PSP) is one source of antocyanin consisting of 98% acylated anthocyanin of the total anthocyanin content in tuber. Anthocyanin color varies from red, purple, blue to yellow. The color and amount of anthocyanin may change due to heating processings. The purpose of this research was to observe the changes in color and anthocyanin monomeric content in PSP during heat processing of flakes. The other purpose of this reseach was to observe the order kinetics model of effect temperature and time baking on total anthocyanin monomeric of fresh PSP and rehydration PSP flakes. The experimental applied a completely randomized design with three replications. The color and amount of anthocyanin (L * = 23.38 ± 0.71, C = 9.84 ± 0.98, Hue = 12.25 ± 1.61). Total monomeric anthocyanin in fresh PSP was 1.45 ± 0.00 mg cyanidin equivalent (CyE)/g dry basis (db). In general, the color and the amount of PSP anthocyanin changed during the flakes processing. Steamed PSP for 7 minutes turned its color into a bright purple (L * = 25.88 ± 0.47, C = 24.64 ± 0.25, Hue = 348.83 ± 0.33) with the amount of monomeric anthocyanin increased to 3.76 ± 0.01 CyE mg/g db. Flakes PSP was very bright purple (L * = 36.12 ± 0.11, C = 9.97 ± 0.18, Hue = 359.29 ± 0.31) and the amount of monomericanthocyanin was slightly lower than that of steamed sweet potato (3.19 ± 0.12 mg CyE / g db). Total monomeric anthocyanin of fresh PSP and rehydration flakes PSP decrease during baking time.ABSTRAKAntosianin merupakan salah satu kelompok zat warna alami yang terdapat pada tanaman, seperti daun, bunga, umbi, buah atau sayur. Salah satu sumber antosianin pada tanaman adalah ubi jalar ungu (UJU) yang mengandung lebih dari 98% antosianin terasilasi dari konsentrasi antosianin umbi. Warna antosianin bervariasi mulai dari merah, ungu, biru, sampai kuning. Warna dan konsentrasi antosianin dapat berubah karena pengaruh panas. Penelitian ini bertujuan untuk mempelajari perubahan warna dan konsentrasi antosianin monomerik sebagai akibat proses pengolahan dalam pembuatan UJU. Penelitian ini mengkaji juga mengenai model kinetika reaksi pengaruh suhu dan waktu panggang terhadap konsentrasi antosianin UJU segar dan rehidrasi. Penelitian menggunakan rancangan acak lengkap dengan tiga kali ulangan. Warna dan konsentrasi antosianin dari UJU segar, setelah proses pengukusandan setelah menjadi dibandingkan. UJU segar berwarna ungu kecoklatan (L=23,38±0,71, C=9,84±0,98, Hue=12,25±1,61). Konsentrasi antosianin monomerik pada UJU segar adalah 1,45±0,00 mg setara sianidin (CyE)/gbasis kering (bk). Secara umum, warna dan konsentrasi antosianin UJU berubah selama proses pembuatan . UJU yang dikukus selama 7 menit berubah menjadi ungu cerah (L* * =25,88±0,47, C=24,64±0,25, Hue=348,83±0,33) dengan konsentrasi antosianin monomerik meningkat menjadi 3,76±0,01 mg CyE/g bk. UJU berwarna ungu sangat cerah (L =36,12±0,11, C=9,97±0,18, Hue=359,29±0,31) dan konsentrasi antosianin monomerik sedikit lebih rendah dibandingkan ubi jalar setelah dikusus (3,19±0,12 mg CyE/g bk). Jumlah antosianin monomerik UJU segar dan rehidrasi menurun seiring dengan waktu dan suhu pemanggangan.

Karakteristik Sifat Fisikokimia Pati Garut (Maranta arundinaceae) Didah Nur Faridah; Dedi Fardiaz; Nuri Andarwulan; Titi Candra Sunarti
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to determine the physicochemical characteristics of arrowroot starch. This research was conducted in two steps as follows: arrowroot starch extraction and characterization. A wet starch extraction method yielded 15.69% of arrowroot starch. The arrowroot starch contained starch of 98.10%, amylose 24.64%, amylopectin 75.36%, reducing sugar 4.94%, resistant starch 2.12% and in vitro starch digestibility of 84.35%. Proximate composition studies showed that the moisture content in the arrowroot starch sample is 11.48%, ash 0.34%, fat 0,68% and protein 0,24%. Gel permeation chromatography (GPC) profile of arrowroot starch using Toyopearl HW-65S gel gave mainly two fractions. The distribution of degree of polimerization (DP) of amylopectin using fluorophore-assisted capillary electrophoresis (FACE) indicated four groups of DP, i.e. DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy (SEM) showed that they consist of oval granules. The analysis by RVA showed that arrowroot starch had an A-type starch gelatinization profile. X-ray diffraction studies showed that all the arrowroot starch exhibited A-type diffractionpattern.ABSTRAKPenelitian ini bertujuan untuk mempelajari sifat fisikokimia pati garut. Penelitian dilakukan dalam dua tahap yaitu tahap ekstraksi pati garut dan karakterisasi pati garut. Metode ekstraksi basah menghasilkan rendemen 15,69% pati garut. Pati garut mengandung kadar pati, amilosa, amilopektin, gula pereduksi, pati resisten dan daya cerna pati masing-masing sebesar 98,10%; 24,64%, 75,36%, 4,94%, 2,12% dan 84,35%. Analisis proksimat pati garut mengandung air 11,48%, abu 0,34%, lemak 0,68% dan protein 0,24%. Profil gel permeation chromatography (GPC) dengan menggunakan Toyopearl HW-65S diperoleh 2 fraksi. Distribusi panjang rantai amilopektin diukur dengan fluorophore-assisted capillary electrophoresis (FACE) menunjukkan empat rentang derajat polimerisasi ( DP), yaitu DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy (SEM) mempelihatkan bahwa granula pati garut berbentuk oval. Pengujian Rapid Visco Analysis (RVA) menunjukkan pati garut memiliki profil gelatinisasi pati tipe A begitu pula hasil X-ray diffraction pati garut mempunyai kristalin tipe A.Kata kunci: Pati garut, GPC, FACE, RVA, X-ray diffraction, SEM

Karakteristik Minyak Ikan dari Limbah Pengolahan Filet Ikan Patin Siam (Pangasius hypopthalmus) dan Patin Jambal (Pangasius djambal) Ema Hastarini; Dedi Fardiaz; Hari Eko Irianto; Slamet Budhijanto
agriTECH Vol 32, No 4 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Patin (Pangasius sp) with the common name is catfish, has been well-known as a highly economic freshwater fish in Indonesia. Its high lipid content is considered as source of unsaturated fatty acids including omega-3 which brings advantages for human health. This research project aimed to obtain characteristics of the purified oil derived from the waste of Siam (Pangasius hypothalamus) and Jambal (Pangasius djambal) catfish fillet production, particularly on its fatty acids profile. During the catfish fillet processing, besides of getting the flesh-fillet as the main product, it leaves the other parts of fish (waste) that can be classified into 6 components i.e. head, spin-fin, skin, belly flap, trimmed flesh, and viscera. Fish oil extraction is conducted by using a modified wet rendering method. The head, belly flap, and viscera are considered to be the potential parts used for raw material in fish oil production that could yield the crude oil of 9.84%, 28.52%, and 20.34%, respectively derived from Siam, while 9.54%, 25.60% dan 30.05% derived from Jambal catfish. Fatty acids profile derived from both Siam and Jambal catfish showed that the palmitic and oleic acids were the major components. The percentage of unsaturated fatty acid showed a higher amount as againts saturated fatty acid from the total amount of fatty acids, that were 53.24%, 54.38%, 52.74% respectively derived from head, belly flap, and viscera of Siam, and 62.70%, 62.92%, 61.97% derived from Jambal catfish. Even though in small amount, omega-3 fatty acids i.e. linoleic, EPA and DHA were detected in this experiment from both species. DSC results demonstrated the 3 zones of melting point of Siam catfish oil, i.e range of -30 to-16°C, range of -16 to 25°C, and range of 25 – 46°C. While in Jambal catfish oil, it was earlier detected, i.e. at -34°C at the range up to 42°C.ABSTRAKIkan Patin merupakan salah satu ikan air tawar ekonomis penting di Indonesia yang dikenal dengan sebutan catfish. Ikan patin memiliki kandungan lemak yang tinggi dan merupakan sumber asam lemak tidak jenuh termasuk asam lemak omega 3 yang memiliki fungsi positif bagi kesehatan manusia. Tujuan dari penelitian ini adalah mendapatkan data karakteristik minyak ikan dari limbah pengolahan fillet ikan patin jenis Siam (Pangasius hypopthalmus) dan Jambal (Pangasius djambal) terutama mengenai profil asam lemaknya. Proses pengolahan filet menghasilkan filet sebagai produk utama dan sisanya berupa 6 komponen limbah yang terdiri dari kepala, tulang-ekor, kulit, daging trimm (sisa perapian fillet), daging belly flap (daging bagian perut) dan isi perut. Ekstraksi minyak ikan dilakukan menggunakan metode wet rendering yang dimodifikasi. Bagian kepala, daging belly flap dan isi perut merupakan bagian yang potensial digunakan sebagai bahan baku pembuatan minyak ikan dengan rendemen minyak ikan kasar yang dihasilkan berturut – turut sebesar 9,84%, 28,52% dan 20,34% untuk ikan patin Siam dan 9,54%, 25,60% dan 30,05% untuk ikan patin Jambal. Profil asam lemak dari minyak ikan patin Siam maupun Jambal menunjukkan bahwa asam lemak palmitat dan oleat merupakan komponen utama. Persentase asam lemak tak jenuh memiliki jumlah yang lebih tinggi dibandingkan asam lemak jenuh dari total asam lemak secara keseluruhan yaitu sebesar 53,24%, 54,38%, 52,74% dan 62,70%, 62,92%, 61,97% berturut–turut untuk ikan patin jenis Siam dan Jambal bagian kepala, daging belly flap dan isi perut. Asam lemak omega 3 yaitu linolenat, EPA dan DHA terdeteksi pada kedua jenis minyak ikan patin dengan jumlah yang relatif kecil. Hasil analisis DSC minyak ikan patin Siam menunjukkan tiga kisaran zona pencairan minyak yang terdeteksi, yaitu pada kisaran suhu – 30 sampai – 16 oC, kisaran suhu – 16 sampai 25 oC, dan kisaran suhu 25 sampai 46 oC. Pada patin Jambal pencairan minyak terdeteksi lebih awal yaitu pada suhu -34 oC dengan kisaran suhu sampai dengan 42 oC.

Co-Authors - Mursalin . Fachraniah . Mappiratu . Mursalin A.A. Ketut Agung Cahyawan W Afni, Sabri Ella Ai Mahmudatussa'adah Ai Mahmudatussa’adah Andarini Diharmi Anton Apriyantono Anton Apriyantono Asriani Hasanuddin Atjeng M. Syarief C Hanny Wijaya Cahyo Budiman Daniel Happy Putra Dedin F R Dewi Masyithoh Dewi Monita Sari Dewi Sarastani Dewi, Fitriya Nur Annisa Dhiah Nuraini Dian Herawati Dian Laksamana Hati Edy Hartulistiyoso Eko Hari Purnomo Elvira Syamsir Ema Hastarini Ema Hastarini ENDANG MURNIATI Endang Sri Heruwati Endang Sri Heruwati Endang Yuli Purwani Evita Tri Handayani Fachraniah, Fachraniah Fanisa, Aulia Fahnaz Farida Ariyani Farida Ariyani Farida Laila Febriansyah, Muhammad Irfan Feri Kusnandar Fujio Lamtarida Panggabean Haliza, Winda Hanifah Nuryani Lioe Hari Eko Irianto I Nyoman Adi Putra Ineke Kusumawaty Inneke Kusumawaty Inneke Kusumawaty, Inneke Irianti Amin Irianti Amin Irmanida Batubara Laksmi Istikasari Laprianika Retha Hapita Sari Lilik Eka Radiati Luh Puspitasari, Ni M. Syarief, Atjeng Maggy Thenawidjaja Suhartono Maggy Thenawijaya Muhammad Ana Syabana MURSALIN MURSALIN Nadia T. Hendartina Nampiah Sukarno Nancy Dewi Yuliana ndang Sri Heruwati Ni Luh Puspitasari Noryawati Mulyono Nugroho Indrotristanto Nun . Nur Pratiwi Rasyid Nur Richana Nuraini, Dhiah Nuri Andarwulan Nurlena, Nurlena Purwani, Endang Yuli Purwiyatno Hariyadi Puspo Edi Giriwono Rahman . Rahmawati Rahmawati Ratih Dewanti -Hariyadi Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rini Hustiany Sabri Ella Afni Salwa Haneefah Fauzia Santi Dwi Astuti SHANNORA YULIASARI Shannora Yuliasari Siregar, Amelia Nani Siti Zakiyatul Khamidah Slamet Budhijanto Slamet Budijanto Slamet Budiyanto Soewarno T. Soekarto Sri Widowati SRI YULIANI Sri Yuliani Sukarno Sukarno Suryo Wiyono Suyanto Suyanto Tami Idiyanti Tami Idiyanti Tami Idiyanti Tien R. Muchtadi Titi Candra Sunarti Titri Siratantri Mastuti Tuti Suryati Winda Haliza Wuryaningsih Sri Rahayu Yuliani, Sri YULIASARI, Shannora Yundari, Yundari Zakiah Wulandari

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