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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

Author-ID : 2663475

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

Published : 11 Documents Claim Missing Document

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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

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

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

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%).

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

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