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All Journal Reaktor Agrointek agriTECH Caraka Tani: Journal of Sustainable Agriculture Jurnal Aplikasi Teknologi Pangan Jurnal Ilmiah Inovasi

Kawiji, Kawiji

Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Sebelas Maret, Surakarta

Author-ID : 2649589

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Education Energy Immunology & microbiology Materials Science & Nanotechnology Other

Published : 9 Documents Claim Missing Document

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Pengaruh Minyak Atsiri Jahe Merah dan Lengkuas Merah pada Edible Coating Terhadap Kualitas Fillet Ikan Patin Rohula Utami; Kawiji Kawiji; Edhi Nurhartadi; Muslika Kurniasih; Dedy Indianto
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The effects of edible coating enriched with red ginger and red galangal essential oil on the quality of patin fillets during refrigerated storage of 8 days were examined. fish quality determined was based on microbiological (Total Plate Count /TPc) and physicochemical (Total Volatile Bases/TVB, Thiobarbituricacid/TBa, pH, and color) quality. Treatment variation of patin fillets were essential oil concentration enriched in edible coating (0 %, 0.1%, 1%). The results indicated that both red ginger and red galangal essential oil could affect patin fish fillets quality. Essential oilenrichment edible coating will retain the patin fillets quality. In terms of microbial quality and TVB value, 1% essential oil of red ginger and red galangal enrichment in edible coating could extend shelf life of patin fillets for 2-4 days.ABSTRAKPenentuan pengaruh penambahan minyak atsiri jahe merah dan lengkuas merah dalam edible coating terhadap kualitas fillet ikan patin selama penyimpanan dingin dilakukan pada periode waktu 8 hari. Parameter kualitas ikan yang dianalisis adalah kualitas mikrobiologis (Total Plate Count/TPc), dan kualitas fisikokimia (Total Volatile Bases/TVB, Thiobarbituricacid/TBa, pH, dan warna). Variasi perlakuan fillet ikan patin yaitu konsentrasi minyak atsiri (0 %; 0,1%; 1%) yang ditambahkan dalam edible coating. Hasil penelitian ini mengindikasikan bahwa penambahan minyak atsiri baik jahe merah maupun lengkuas merah berpengaruh terhadap kualitas fillet ikan patin selama penyimpanan dingin. Penambahan minyak atsiri dalam edible coating mampu mempertahankan kualitas fillet ikan patin lebih baik dibandingkan perlakuan edible coating tanpa minyak atsiri. Berdasarkan kualitas mikrobiologis dan nilai TVB, perlakuan minyak atsiri jahe merah 1% dan minyak atsiri lengkuas merah 1% mampu meningkatkan umur simpan fillet ikan patin selama 2-4 hari.

Ekstraksi Maserasi Oleoresin Daun Jeruk Purut (Citrus hystrix DC): Optimasi Rendemen dan Pengujian Karakteristik Mutu Kawiji Kawiji; Lia Umi Khasanah; Rohula Utami; Novita Try Aryani
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was aimed to find out the optimum yield condition on kaffir lime leaves oleoresin production at various temperature and contact time during maceration extraction and to find out the characteristics of kaffir lime leaves oleoresin such as citronella content, kaffir lime leaves oil content, and solvent residue levels at optimum yield. This research used the variations of extraction temperature (70, 75 and 80°C) and extraction time (4, 5 and 6 hours). Based on Response Surface Methodology (RSM), the equation of kaffir lime leaves oleoresin sample optimization as follow Y = 7,9333 + 1,2333X + 0,5333X - 1,0000X 2 - 0,7000X 2 + 0,1250X X . The optimum yield of kaffir lime leaves oleoresin (8,447%) was obtained at 78,221°C extraction temperature and 5,438 hour extraction time. The characteristics of kaffir lime leaves oleoresin quality at the optimum yield such as 25,66% citronella level, 9,638% kaffir lime leaves oil content and 5,8% solvent residue level.ABSTRAKPenelitian ini bertujuan untuk mengetahui kondisi rendemen optimum dalam proses produksi oleoresin daun jeruk purut pada variasi suhu dan waktu kontak selama proses ekstraksi maserasi dan mengetahui karakteristik mutu oleoresin daun jeruk purut yang meliputi kadar sitronelal, kadar minyak atsiri dan kadar sisa pelarut pada rendemen yang optimum. Penelitian ini menggunakan variasi suhu ekstraksi (70, 75 dan 80°C) dan waktu ekstraksi (4, 5 dan 6 jam). Pada pengolahan data dengan menggunakan (RSM) diketahui persamaan optimasi rendemen oleoresin daun jeruk purut yaitu Y = 7,9333 + 1,2333X 1+ 0,5333X 2- 1,0000X 1² - 0,7000X1² + 0,1250X. Rendemen optimum oleoresin daun jeruk purut diperoleh sebesar 8,447%, didapatkan pada kondisi suhu ekstraksi 78,221°C dan waktu ekstraksi 5,438 jam. Karakteristik mutu oleoresin daun jeruk purut pada rendemen optimum yaitu kadar sitronelal 25,66%, kadar minyak atsiri 9,638% dan kadar sisa pelarut 5,8%.

Karakterisasi Kemasan Kertas Aktif dengan Penambahan Oleoresin Ampas Destilasi Sereh Dapur (Cymbopogon citratus) Lia Umi Khasanah; Windi Atmaka; Dewi Kurniasari; Kawiji Kawiji; Danar Praseptiangga; Rohula Utami
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aims of this research were to determine the effect of lemongrass distillation dregs oleoresin concentration (0 %, 2 %, 4 %, and 6 % b/b) on the active paper packaging characteristics (sensory, water content, thickness, tensile strength, fold endurance and antimicrobial activity), to determine the functional groups of the control and selected active paper packaging, to determine the effect of days of storage (0, 5, 10, 15, and 20 day) on the control and selected active paper packaging characteristics (tensile strength, and fold endurance), and to determine antimicrobial activity of the control and selected active paper packaging during 20 days storage. The result showed that the concentration of lemongrass distillation dregs oleoresin significantly affected the color, overall, tensile strength, fold endurance, and antimicrobial activity while did not significantly affected the flavor, texture, water content, and thickness of the active paper packaging. The addition of lemongrass distillation dregs oleoresin increased the water content, thickness, microbial activity, while decreased the panelists preference, tensile strength and fold endurance of the active paper packaging. The spectrum of functional groups of the active paper packaging showed the presence of chitosan, cellulose, tween 80, and lemongrass oleoresin. The storage days had no significant effect on tensile strength and fold endurance of the control and selected active paper packaging. The control and selected active paper packaging were significantly different at each 5 days storage. However the 20 day of storage showed no significant effect on the antimicrobial activity of the control and selected active paper packaging. ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi oleoresin ampas destilasi sereh dapur (0 %, 2 %, 4 %, dan 6 % b/b) terhadap karakteristik kemasan kertas aktif (analisis sensoris, kadar air, ketebalan, ketahanan tarik, ketahanan lipat, dan aktifitas antimikroba), mengetahui gugus fungsi kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih, mengetahui pengaruh waktu penyimpanan (0, 5, 10, 15, dan 20 hari) terhadap karakteristik kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih (uji ketahanan lipat dan ketahanan tarik), dan mengetahui aktivitas antimikroba kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih sebelum dan setelah penyimpanan selama 20 hari. Hasil penelitian menunjukkan bahwa konsentrasi oleoresin berpengaruh nyata terhadap warna, overall (penerimaan keseluruhan), ketahanan tarik, ketahanan lipat, dan aktivitas antimikroba tetapi berpengaruh tidak nyata terhadap aroma, tekstur, kadar air, dan ketebalan kemasan kertas aktif. Penambahan oleoresin ampas destilasi sereh dapur meningkatkan kadar air, ketebalan, dan aktivitas antimikroba serta menurunkan ketahanan tarik, ketahanan lipat, dan penerimaan panelis. Kemasan kertas aktif mengandung gugus fungsi selulosa, kitosan, dan tween 80 serta pada kemasan kertas aktif penambahan oleoresin konsentrasi 2 % terdapat gugus fungsi oleoresin sereh dapur. Waktu penyimpanan tidak berpengaruh secara nyata terhadap ketahanan tarik dan ketahanan lipat kemasan kertas aktif kontrol dan konsentrasi terpilih. Kemasan kertas aktif kontrol dengan kemasan kertas aktif penambahan oleoresin konsentrasi 2 % berbeda nyata di setiap 5 hari penyimpanan. Namun, penyimpanan selama 20 hari tidak berpengaruh secara nyata terhadap aktivitas antimikroba kemasan kertas aktif kontrol dan konsentrasi terpilih.

Co-Authors Bambang Sigit Bara Yudhistira Choiroel Anam Danar Praseptiangga Dedy Indianto Dewi Kurniasari Edhi Nurhartadi Godras Jati Manuhara Lia Umi Khasanah Lulus Nurmaya Muslika Kurniasih Noreka Destiana Novita Try Aryani Reyhan Farha Rofandi Hartanto Rohula Utami Sigit Prabawa Skolastika RF Fitri Usada Nur Ariyoga Windi Atmaka Yoga Meidiantoro Aji

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