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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Jurnal Penelitian Pascapanen Pertanian JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Mukhammad Fauzi
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering Other

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INAKTIVASI ENZIM PROTEASE PADA PUREE EDAMAME (Glycine max) MENGGUNAKAN TEKNIK PULSED ELECTRIC FIELD (PEF) Mila Damanik Ariyantini; Mukhammad Fauzi; Jayus Jayus
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.025 KB) | DOI: 10.19184/j-agt.v11i02.6525

Abstract

Edamame (Glycine max) is easily damaged due to suspected enzyme content and microbial activity, so the ingredients must be consumed directly after blanching process. Selling value of rejected edamame is very low while the nutritional content is still quite good. To increase the edamame selling value, an alternative processing is needed which could maintain the edamame shelf life. The alternative way is creating edamame puree which has a longer shelf life without damaging the characteristics of edamame puree. Preservation of edamame puree was done by enzyme inactivation using Pulsed Electric Field (PEF) method. The results showed that PEF treatment could inactivate protease enzyme up to 88,5%, microbe 80-89%, antioxidant activity 44,5% and color 2,43%. The activity of edamame protease enzymewas significantly decreased at 45 kV voltage treatment; 30 seconds (0.38 mMol/minutes). Total microbial in puree edamame significantly decreased at 40 kV voltage treatment; 10 second (2,849 log Cfu / ml) and 40 kV voltage control; 20 second; 40 kV; 30 second; 45 kV; 10 second; 45 kV; 20 second; And 45 kV; 30 second (not growing). Antioxidant activityof edamame puree after PEF treatment was significantly decreased at 45 kV; 30 seconds (5.43%). In addition, treatment of PEF also maintains the hue angle puree edamame color remains in a yellowish greenish marked by a fixed value of susceptible 126 – 162. The value of hue angle edamame puree before and after PEF treatment ranged from 153.76 - 150.02. Keywords: edamame, puree edamame, protease enzyme, PEF technique
PENGGUNAAN α-AMILASE DAN VARIASI LAMA HIDROLISIS PADA PEMBUATANTEPUNG GLUKOMANAN DARI UMBI GEMBILI (Dioscorea esculenta L.) Herlina Herlina; Bambang Herry Purnomo; Mukhammad Fauzi; Fikri Arsyl Rambe
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (389.943 KB) | DOI: 10.19184/j-agt.v10i01.4293

Abstract

This study aimed to determine the effect of α-amylase concentration and hydrolysis time to yield, physical, functional, and chemical characteristics of glucomannan flour from Gembili tuber flour.The study was consist of two phases, the making of gembili tuber flour and glucomannan flourproduction using enzymatic method with a concentration of α-amylase (0,4 U/g; 0.8 U/g; 1.2 U/g) and hydrolysis time (1 hour, 2 hours, and 3 hours). The experiment used a randomized block design arranged with two factors and three repetitions. The results showed that interaction between enzyme concentration and hydrolysis time has significant effect on yield with values range from 1.74% to 2.12%, brightness (lightness) range from 56.19 to 60.28, WHC range from 771.47 to 1621.07% , whereas non-significant effect on the OHC range from 733.20 to 788.20%, the water content range from 9.57 to 12.78%, ash content range from 3.05 to 3.23%, protein content range from 8.26 to 8.57%, glucomannan levels range from 52.06 to 56.17%, and a viscosity range between 107.34 to 127.59 mp.Keywords: gembili tuber, α-amilase, hydrolysis time, glucomannan flour
KADAR AIR DAN NILAI pH PINDANG TONGKOL TERAWETKAN SERBUK BIJI PICUNG (Pangium edule Reinw) DAN GARAM SELAMA PENYIMPANAN: Moisture content and pH Boiled Salted Tuna Preserved by Picung Seeds Powder (Pangium edule Reinw) during Storage Yuvita Lira Vesti Arista, Yuli Witono, Mukhammad Fauzi
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.917 KB) | DOI: 10.36526/jipang.v3i1.2144

Abstract

Boiled salted tuna is one of the processed fish products that are very popular with the public but has a relatively short shelf life. Therefore, this research was conducted to extend the shelf life of boiled salted tuna by adding picung seed powder (Pangium edule Reinw) (3% and 5%) and salt at various concentrations (15% and 20%). Boiled salted tuna was made using tuna with a weight range of ±200 g and picung seed powder was made using the freeze-dried method. Observations were made during storage on days 0, 3, 6, and 9 days covering moisture content and pH values. The results showed that the addition of picung seed powder at a concentration of 5% (P5) and the use of salt at a concentration of 20% (G 20) was considered to be able to maintain the quality of boiled salted tuna in terms of moisture content and pH value until the 9th day of storage.
KARAKTERISTIK MINUMAN KOMBUCHA TEMULAWAK (Curcuma xanthorrhiza Roxb) HASIL FERMENTASI PADA BERBAGAI KONSENTRASI EKSTRAK DAN LAMA INKUBASI: Characteristics of Temulawak Kombucha Drink (Curcuma xanthorrhiza Roxb) Fermentation Product at Various Extract Concentrations And Incubation Lengths Mukhammad Fauzi; Soni Sisbudi Harsono; Yanis Nurana
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

In the modern era, the utilization of curcuma has not utilized optimally, which is normally processed into jamu (traditional beverage). Curcuma practically can be processed into a fermented drink which is called kombucha. The research purpose was to discover the effect of curcuma extract concentration and fermentation period the characteristic of curcuma kombucha. The research applied two-factor Randomized Block Design (RBD) are the curcuma extract concentration (5%, 10%, and 15%) of the total used water and the fermentation period (6, 9, 12, and 15 days). The best treatment for making curcuma extract kombucha was the sample 10% curcuma extract and 9-day fermentation, resulting in curcuma extract kombucha characterized by the total dissolved solids of 11.22 Brix; viscosity 0.97 cP; brightness (*L) 57.24; pH 3.32; total acid 0.73%; antioxidant activity 74.82%; favorite organoleptic color 5.77 (like); fragrance preference 3.57 (neutral); taste preference 5.10 (slightly like) and overall 5.50 (like).
Co-Authors . Megawati . Setiadji . Unus Achmad Subagio Achmad Subagio Bambang Herry Dessy eka Kuliahsari Dhuita Puspita Rarasati Fikri Arsyl Rambe Hema Paramashinta Herlina Herlina Herry Purnomo, Bambang Jayus Jayus Lilik Mulyantara Miftahul Choiron Mila Damanik Ariyantini nFN Giyarto Noer Novijanto Nurud Diniyah Rusdianto, Andrew Setiawan Siti Hartanti Soni Sisbudi Harsono Soni Sisbudi Harsono Suhardi Suhardi Triana Lindriati Wiwik Siti Windrati Wiwik Siti Windrati Yanis Nurana Yuli Dewi Puji Astutik Yuli Witono Yuvita Lira Vesti Arista