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All Journal Reaktor agriTECH INDONESIAN JOURNAL OF ESSENTIAL OIL Caraka Tani: Journal of Sustainable Agriculture Prosiding Konferensi Nasional PKM-CSR
Godras Jati Manuhara
Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Sebelas Maret, Surakarta
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Economics, Econometrics & Finance Education Energy Environmental Science Materials Science & Nanotechnology Nursing Public Health Social Sciences

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Optimasi Proses Ekstraksi Dan Karakterisasi Oleoresin Daun Kayu Manis (Cinnamomum Burmanii) Dua Tahap Lia Umi Khasanah; Baskara Katri Anandhito; Qurothul Uyun; Rohula Utami; Godras Jati Manuhara
INDONESIAN JOURNAL OF ESSENTIAL OIL Vol 2, No 1 (2017)
Publisher : Institut Atsiri Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (842.697 KB) | DOI: 10.21776/ub.ijeo.2017.002.01.03

Abstract

Oleoresin merupakan campuran antara minyak atsiri dan resin yang diperoleh dari hasil ekstraksi. Oleoresin diharapkan mampu menjadi alternatif bentuk penyimpanan senyawa volatil yang terdapat pada rempah-rempah. Daun kayu manis memiliki kandungan minyak atsiri sebesar 1,8%. Dalam perdagangan internasional oleoresin memiliki kadar minyak atsiri minimal 15%, sehingga diperlukan suatu cara untuk memenuhi kadar tersebut. Salah satu metode yang dapat digunakan adalah melakukan pencampuran oleoresin hasil ekstraksi dengan minyak atsiri hasil destilasi. Proses pencampuran ini menghasilkan oleoresin daun kayu manis dua tahap. Penelitian ini bertujuan untuk mengetahui kondisi optimum dalam mendapatkan rendemen oleoresin daun kayu manis dua tahap dan karakterisasinya. Penelitian ini menggunakan metode Response Surface Methodology (RSM) dengan dua faktor yaitu suhu ekstraksi (70, 75, dan 80 ºC) dan waktu ekstraksi (4, 5, dan 6 jam). Dari hasil penelitian didapatkan rendemen predictive value sebesar 12,27% dan experimental value sebesar 10,7%, pada suhu ekstraksi 78°C selama 5 jam 9 menit. Oleoresin daun kayu manis dua tahap yang didapatkan memiliki kandungan senyawa aktif Benzyl benzoat sebesar 42,09 %, kadar minyak atsiri 22,22 % dan kadar sisa pelarut 0,37%.
Pengaruh Rasio Bahan Penyalut Maltodekstrin, Gum Arab, dan Susu Skim terhadap Karakteristik Fisik dan Kimia Mikrokapsul Oleoresin Daun Kayu Manis (Cinnamomum burmannii) Lia Umi Khasanah; Baskara Katri Anandhito; Titiek Rachmawaty; Rohula Utami; Godras Jati Manuhara
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.577 KB) | DOI: 10.22146/agritech.9325

Abstract

This research was aimed to determine the effect of rasio variation of coating materials which are maltodextrin: arabic gum : skim milk (2 : 0: 4); (2: 2: 2); (0: 4: 2) and (2: 0: 4) on the physical characteristics of two-steps oleoresin microcapsule such as yield, moisture content, solubility in water and the microstructure; and to investigate the chemical characteristics of selected two-steps oleoresin microcapsule which were levels of residual solvent and active compounds. The experimental design used in this research was Completely Randomized Design(CRD) with one factor (rasio variation of coating materials). The results showed that the rasio variation of coating materials had significant effect on the yield and water content, but unsignificantly affected the solubility in water. The results of microstructure observation indicated that the presence of skim milk in larger quantity produced a better microstructure appearance. Residual solvent levels of selected microcapsule (maltodextrin : arabic gum : skimmilk = 2 : 0 : 4) was 0 ppm and the active compound of selected microcapsule were linalool, coumarin, 9-hexadecenoic acid, 1.8-cineole and benzene (3.3 dimethlbuthyl).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh bahan penyalut berupa maltodekstrin, gum arab dan susu skim terhadap karakteristik fisik dan kimia mikrokapsul oleoresin daun kayu manis dua tahap. Dalam penelitian ini dilakukan empat variasi bahan penyalut berupa maltodekstrin: gum arab: susu skim (2:0:4, 2:2:2, 0:4:2 dan 2:0:4). Karakteristik fisik yang diuji meliputi rendemen, kadar air, kelarutan dalam air, dan mikrostruktur. Karakteristik kimia mikrokapsul oleoresin daun kayu manis dua tahap terpilih yang diuji meliputi kadar sisa pelarut dan kadar senyawa aktif. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi rasio bahan penyalut. Hasil penelitian menunjukkan bahwa variasi rasio bahan penyalut berpengaruh signifikan terhadap rendemen dan kadar air, namun tidak berpengaruh secara signifikan terhadap parameter kelarutan dalam air. Hasil pengamatan mikrostruktur menunjukkan bahwa susu skim dalam jumlah yang lebih besar menghasilkan penampakan mikrostruktur yang lebih baik. Kadar sisa pelarut mikrokapsul terpilih terdapat pada rasio 2:0:4 yaitu sebesar 0 ppm. Mikrokapsul ini mengandung senyawa aktif berupa linalool, coumarin, 9-hexadecenoic acid, 1,8-cineole serta benzene (3,3 dimehyl buthyl).
Pengaruh Suhu Ekstraksi terhadap Karakteristik Fisik, Kimia dan Sensoris Minyak Wijen (Sesamum Indicum L.) Sri Handajani; Godras Jati Manuhara; R. Baskara Katri Anandito
agriTECH Vol 30, No 2 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (792.433 KB) | DOI: 10.22146/agritech.9682

Abstract

The purpose of this study was to examine the effect of extraction temperature (40oC, 45oC and 50oC) on physical (re- fractive index, specific gravity and viscosity), chemical characteristics (water concentration, free fatty acid, iodine value, peroxide value, saponification value and compositions of fatty acid), antioxidant activity and sensory evaluation (color, odor, appearance and overall) of virgin sesame oil (VSO). Raw material used in this study was sesame seeds of Sumberrejo 1 variety from Sukoharjo Central Java. The result showed that extraction temperature produced differ- ent characteristics of  VSO. Optimum extraction temperature was found at 45oC with the highest yield (38,8%), water concentration (0.206%), free fatty acids (1,453%), iodine value (90,174), peroxide value (7,608 meq/g), saponification value (188,909), composition of fatty acid according to Indonesian Standard for sesame oil, carotene (48,70 ppm), tocopherol (505,25 ppm), antioxidant activity (19,09) and the sensory characteristic was accepted by consumers.ABSTRAKTujuan dari penelitian ini adalah mempelajari pengaruh suhu ekstraksi (40oC, 45oC dan 50oC) terhadap sifat fisik (indeks refraksi, berat jenis, dan viskositas), kimia (kadar air, asam lemak bebas, angka iod, angka peroksida, angka penyabunan, dan komposisi asam lemak), aktivitas antioksidan, dan sensori (warna, bau, kenampakan, dan keseluru- han) dari virgin sesame oil (VSO). Bahan baku yang digunakan dalam penelitian ini adalah biji wijen varietas Sum- berrejo I dari Sukoharjo, Jawa Tengah. Hasil penelitian ini menunjukkan bahwa suhu ekstraksi yang berbeda men- ghasilkan sifat-sifat VSO yang berbeda pula. Suhu 45oC merupakan suhu ekstraksi optimum dengan rendemen 38,8 %; kadar air 0,206 %; asam lemak bebas 1,453 %; angka iod 90,174; angka peroksida 7,608 meq/g; angka penyabunan188,909; karoten 48,70 ppm; tokoferol 505,25 ppm; aktivitas antioksidan 19,09; dan hasil sensori yang diterima olehkonsumen.
Kombinasi Maltodekstrin dan Whey sebagai Bahan Penyalut padaKarakteristik MikroenkapsulOleoresinKayu Manis (Cinnamomum burmanii) Tanalyna Hasna; Baskara Katri Anandito; Lia Umi Khasanah; Rohula Utami; Godras Jati Manuhara
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.02 KB) | DOI: 10.22146/agritech.12725

Abstract

The aim of this study was to investigate the influence using combination of maltodextrin and whey (1:3, 2:2 and 3:1)  as wall material due to quality characteristic of cinnamon (Cinnamon burmanii) oleoresin microencapsulan, including yield, water content, solubility in water, microstructure appeareance, cinnamaldehyde content, and residue of solvent. First of all, the oleoresin was reached from extraction using ethanol 96 % for 4 hours. Then the oleoresin emultion was dried using spray drying method. The experimental design used in this research was Completely Randomized Design (CRD) with one factor (rasio of wall material). The result showed that combination of wall material had significant effect to yield (14,98 - 22,69%), water content (6,20 - 7,04%), residue of solvent (00,50 - 0,63%), cinnamaldehyde content (26,18 - 43,90%), and microstructure appeareance, but unsignificantly affected to solubility in water (92,85 - 95,24%).
Karakterisasi Pengemas Kertas Aktif dengan Penambahan Oleoresin dari Ampas Pengepresan Rimpang Temulawak (Curcuma xanthorrhiza Roxb) Windi Atmaka; Godras Jati Manuhara; Noreka Destiana; K Kawiji; Lia Umi Khasanah; Rohula Utami
Reaktor Volume 16 No.1 Maret 2016
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (317.644 KB) | DOI: 10.14710/reaktor.16.1.32-40

Abstract

CHARACTERIZATION OF ACTIVE PAPER PACKAGING INCOORPORATED WITH OLEORESIN EXTRACTED FROMSOLID WASTE OF PRESSED Curcuma xanthorrhiza Roxb ROOT. Curcuma xanthorrhiza Roxb is the medicinal plant that is widely extracted for instant drinks by herbal industry. In producing this instant Curcuma xanthorrhiza Roxb, solid waste is also produced and then thrown away. The waste actually still contain oleoresin as an active material. In this study, active paper packaging were incorporated with oleoresin extraxted from the waste at 0, 2, 4, and 6% (w/w) level. The aims of this study was to determine the effect of oleoresin concentration on physical, chemical, and antimicrobial activity characteristics of active paper packaging. Based on this research, the incorporation of the oleoresin decreased moisture content, tensile strength, folding endurance and but increased antimicrobial activity of Aspergillus niger.   Keywords: active paper packaging; curcuma xanthorrhiza Roxb.; oleoresin; residue Abstrak Temulawak (Curcuma xanthorrhiza Roxb) adalah tanaman herbal yang lazim diolah industri herbal menjadi minuman instan. Produksi minuman instan temulawak menghasilkan limbah padat berupa ampas yang tidak dimanfaatkan dan biasanya hanya dibuang begitu saja. Padahal ampas temulawak masih mengandung oleoresin yang berperan sebagai senyawa aktif. Penelitian kertas aktif dilakukan dengan menambahkan oleoresin ampas temulawak dengan konsentrasi 0, 2, 4, dan 6% (b/b). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan oleoresin ampas temulawak terhadap karakter fisikokimia, aktivitas antimikroba dan sensoris pengemas kertas aktif. Dari penelitian ini menunjukkan bahwa penambahan oleoresin ampas temulawak menurunkan kadar air, nilai ketahanan tarik, ketahanan lipat, dan karakter sensori (warna, tekstur dan overall), namun meningkatkan aktivitas antimikroba terhadap Aspergillus niger. Kata kunci: pengemas kertas aktif; temulawak; oleoresin; ampas  
Pengaruh Substitusi Terigu dengan Tepung Komposit Tapioka dan Glukomanan-Karaginan Terhadap Kadar Serat Kasar dan Sifat Sensori Mie Basah Godras Jati Manuhara; Setyaningrum Ariviani; Dwi Ishartani
Caraka Tani: Journal of Sustainable Agriculture Vol 22, No 2 (2007): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2663.342 KB) | DOI: 10.20961/carakatani.v22i2.20564

Abstract

Composite fluor was made from combination of tapiocca and glucomannan-carrageenan in four different composition. The composite fluor for wheat in producing wet noodle. Amylose content of tapiocca provide strong structure of wet noodle, while combination of carrageenan-glucomannan objected to substitute gluten function in building elastic bonding needed in the wet noodle. Increasing of the composite fluor level increased raaw fiber content of wet noodle. Based on sensory analysis, substitution of wheat by the composite fluor decreased intensity of brightness, hardness, unique taste and aroma of wet noodle, but in the other side, retained its elasticity at two level of substitution (18% tapiocca mixed with 2% carrageenan-glucomannan and 19% tapiocca mixed 1% carrageenan-glucomannan).
PENGGUNAAN KERTAS AKTIF BERBASIS OLEORESIN AMPAS JAHE EMPRIT (Zingiber officinale var. amarum) TERHADAP KUALITAS BUAH STROBERI (Fragaria x ananassa) SELAMA PENYIMPANAN Sakinah Ummu Zahroh; Rohula Utami; Godras Jati Manuhara
Caraka Tani: Journal of Sustainable Agriculture Vol 31, No 1 (2016): March
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270 KB) | DOI: 10.20961/carakatani.v31i1.11946

Abstract

Strawberries (Fragaria x ananassa) are one of the horticultural commodities which have a high production and nutritional value. However, strawberries susceptible to loss of quality during postharvest. Changes in the quality of strawberries among others physical, chemical, and microbiological. Therefore, strawberries are required handling during storage with packaging. Active paper packaging based on oleoresin of ginger dreg 2% containing active substances that inhibit the growth of microbes. This research uses current active paper packaging based on oleoresin ginger dreg as a packaging of strawberries. The purpose of this research was to determine the effect of using active paper packaging based on oleoresin of ginger dreg on the quality of strawberries during 12 days of storage at 10 ± 2 ºC. Results of ANOVA analysis with 5% significance shows that the use of active paper packaging based on oleoresin ginger dreg effect on weight loss strawberries for 12 days of storage, color of red on the 3rd, 9th, and 12th day of storage, total acid titration on the 12th day of storage, total dissolved solids on 9th and 12th day of storage, and vitamin C on the 12th day of storage. The hardness and pH value are not affected by the current active paper packaging based on oleoresin ginger dreg during 12 days of storage. Total microbial of strawberries with active paper laying variation has a total microbial lower than strawberries control.
The Effect of Active Paper Packaging Enriched with Oleoresin from Solid Waste of Pressed Curcuma xanthorrhiza Roxb. Placement Methods on Quality of Refrigerated Strawberry (Fragaria x ananassa) Rohula Utami; Kawiji Kawiji; Windi Atmaka; Lulus Nurmaya; Lia Umi Khasanah; Godras Jati Manuhara
Caraka Tani: Journal of Sustainable Agriculture Vol 36, No 1 (2021): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v36i1.43027

Abstract

Strawberry is a popular and nutritious fruit. However, its improper post-harvest handling leads to quality degradation. The aim of this study was to investigate the effects of active paper packaging placements methods on strawberry (Fragaria x ananassa) quality during refrigerated storage. Strawberry quality was determined based on the physical (weight loss, hardness, color), chemical (pH, total titratable acid, total soluble solids and vitamin C content) and microbiological (total plate count) properties. The results of this study indicated that different placement methods of active paper packaging had no significant effect on the physical and chemical qualities; but it did affect the microbiological quality of the strawberries. At the end of the experiment (12 days), the microbial content of C (the bottom and walls), D (covering all surfaces) and E (cut into pieces) samples were significantly lower than the A (without active paper packaging) and B (the bottom) samples. The Total Plate Count (TPC) values of the control and B samples were higher than the maximum acceptable limit of 6 log10 colony-forming units (CFU) g-1, while the other samples remained below the limit. These results indicated that a larger surface area of active paper that had contact with the strawberries provided better protection against microbes. Due to their microbial properties, C, D and E treatments maintained the strawberry quality for up to 12 days, compared with 9 days for control and B treatments. Active paper packaging containing oleoresin from solid waste of pressed Curcuma xanthorrhiza Roxb. can be applied to extend the shelf life of strawberries during refrigerated storage.
APLIKASI EDIBLE FILM KERAGINAN DAN Eucheuma sp. UNTUK MENGHAMBAT SUSUT BERAT BUAH ANGGUR HIJAU Godras Jati Manuhara; Djagal Wiseso Marseno; Umar Santoso
Caraka Tani: Journal of Sustainable Agriculture Vol 23, No 2 (2008): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1344.78 KB) | DOI: 10.20961/carakatani.v23i2.13982

Abstract

Carrageenan extracted from Eucheuma sp. red algae has potential benefit to develop edible film. Eucheuma Sp. red algae used in this research were harvested from Pantai Selatan, a beatiful beach lies at Gunung Kidul resort, Jogjakarta Province, Indonesia. First objective of this research was proximat analysis of coarse-ground Eucheuma sp. red algae. Thirdly, weight loss analysis of green grapes wrapped by carrageenan edible film. Coarse-ground Eucheuma Sp. algae containde water, ash, protein, fat, and carbohydrate (by different) respectively 11,20%, 18,19%, 15,42%, 2,19% and 53,0%. Carrageenan extracted from Eucheuma sp. contained lower sulphuric (13,79%) than commercial carrageenan (Wako Chem.). Carrageenan edible film wrapping was not effective to reduce weight loss of green grapes.
PENGARUH OLEORESIN DAUN KAYU MANIS (Cinnamomum burmanii) DUA TAHAP TERHADAP KARAKTERISTIK EDIBLE FILM TAPIOKA Rohula Utami; Lia Umi Khasanah; Katut Kompi Yuniter; Godras Jati Manuhara
Caraka Tani: Journal of Sustainable Agriculture Vol 32, No 1 (2017): March
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.959 KB) | DOI: 10.20961/carakatani.v32i1.15474

Abstract

Synthetic packaging caused negative impacts on environmental pollution. Utilization of edible film packaging is more effective than synthetic packaging due to the biodegradable properties. The two stages cinnamon leaves oleoresin contain active compounds that performed the antimicrobial and antioxidant activity. In this study, addition of two stages cinnamon leaves oleoresin on edible tapioca film can affect the characteristics of the edible film. Effect of two stages cinnamon leaves oleoresin on edible films characteristics was investigated. The results showed that the addition of two stages cinnamon leaves oleoresin (0%, 0.025%, 0.5%, 0.075%, and 0.1%) does not affect the thickness, tensile strength, and water vapor transmission rate of edible film, while affected the elongation and microbial inhibition of edible film. The edible film with the addition of 0.1% two stages cinnamon leaves oleoresin resulted the best microbial inhibition and physical characteristics of edible film with the thickness of 0.128 mm, tensile strength of 0.2189 MPa, elongation of 283.2721%, water vapor transmission rate of 29.786 g/jam.m2, and microbial inhibition zone of 31.394 mm.
Co-Authors Adhitya Pitara Sanjaya Baskara Katri Anandito Djagal Wiseso Marseno Dwi Ishartani Katut Kompi Yuniter Kawiji Kawiji Kawiji, Kawiji Lulus Nurmaya Noreka Destiana Qurothul Uyun R. Baskara Katri Anandito Rohula Utami Sakinah Ummu Zahroh Setyaningrum Ariviani Sri Handajani Tanalyna Hasna Titiek Rachmawaty Umar Santoso Windi Atmaka