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All Journal Jurnal Penelitian Pascapanen Pertanian Agroista: Jurnal Agroteknologi
Tri Marwati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Teknologi Pemurnian Ekstrak Lengkuas (Alpinia Galanga) Secara Adsorpsi Christina Winarti; nFN Hernani; Tri Marwati
Jurnal Penelitian Pascapanen Pertanian Vol 4, No 2 (2007): 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.v4n2.2007.65-71

Abstract

Ekstrak lengkuas (Alpinia galanga) dengan menggunakan pelarut etil asetat diketahui mampu menghambat pertumbuhan jamur penyebab penyakit kulit, seperti jamur Tricophyton mentagrophytes dan Microsporum canis karena mengandung bahan aktif asetoksi-khavikol asetat. Untuk pengembangannya diperlukan dukungan teknik pemurnian ekstrak sehingga diperoieh mutu yang lebih baik dan kadar bahan aktifnya lebih tinggi. Penelitian pemurnian ektstrak lengkuas dilakukan dengan tujuan untuk mendapatkan jenis adsorben dan eluen yang mampu meningkatkan mutu dan kadar bahan aktifnya. Percobaan disusun dengan Rancangan Acak Lengkap Faktorial, dimana faktor pertamanya jenis adsorben (A), A, : silika, A2: amberlite dan A,: florisil dan faktor kedua adalah jenis larutan pengelusileluen (B), B, : metanol dan B, : etanoi. Hasil penelitian menunjukkan bahwa proses pemurnian ekstrak lengkuas secara adsorpsi dengan kombinasi perlakuan adsorben silika dan eluen etanol menghasilkan rendemen dan mutu serta bahan aktif aseroksi khavikol asetar yang lebih tinggi dibanding periakuan lainnya. Dengan kornbinasi perlakuan tersebut, dihasilkan rendemen ekstrak murni 84,33%, mutu (pH4,45, total padatan terlarut 70,79%, sisa pelarut 0,67%), diameter daerah harnbat jamur 14,67 mm dan kadar bahan aktif asetoksi-khavikol asetat 0,863%. Purification Of Galangal Extract By Adsorption TechniqueEthyl acetate extract of galangal could inhibit the growth of skin-infected fungi such as Tricopliyton mentagrophytes and Microsparum canis due to its active compound acetoxychavicol-acetate. Development of purification technique was required to enhance the quality of galangal extract. The aim of this research was to find out type of adsorbent and eluent for producing high quality of galangal extract. Research was arranged using Factorial Complete Randomized Design with two factor. The first factors was type of adsorbent (A): Al= silica; A2 = amberlite and A3 = f1orisil; while second factor was type of eluent (B): B I = methanol and B2 = ethanol. Result showed that purification process using silica adsorbent and ethanol produced high yield, and acetoxychavicol acetate content yield 84.33% (pH 4.45, total soluble solid 70.79%, solvent residue 0.67%) fungal inhibitory diameter 14.67 min and the content of acetoxychavicol acetate 0.863%.
PENGARUH JENIS PENGEMAS TERHADAP NILAI TAMBAH BIJI KAKAO FERMENTASI SELAMA PENYIMPANAN Purwaningsih; Tri Marwati; Titiek F. Djaafar
AGROISTA : Jurnal Agroteknologi Vol. 3 No. 2 (2019): NOVEMBER
Publisher : Program Studi Agroteknologi INSTIPER

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.809 KB) | DOI: 10.55180/agi.v3i2.54

Abstract

Cocoa is a leading commodity in the Special Region of Yogyakarta that needs to be developed. In Nglanggeran, Patuk, Gunungkidul, stands the Agricultural Technology Park (ATP) based on cocoa comodities that needs to be supported by postharvest technology studies including packaging and storage of cocoa beans to be able to produce quality and safe processed chocolate. The purpose of this study is to find out added value of cocoa beans with and without the addition of Lactobacillus plantarum HL 15 starter and packaging during storage. This research was conducted in January - December 2018 in the Ngudi Raharjo II Farmer Group, Plosokerep, Patuk, Gunung Kidul. The experimental design used was factorial completely randomized design 2 replications, with the first factor being the type of fermented cocoa beans (B), consisting of: fermented cocoa beans with starter L. plantarum HL. 15 (B1) and fermented cocoa beans by farmers (without starter) (B2) and the second factor type of packaging (K), consisting of: PP plastic in vacuum (K1), PP plastic without vacuum (K2) Plastic container (K3), PP plastic + vacuum + plastic container (K4). Nylon sack (farmer control) (K5). The result is an increase in added value from the highest to the lowest is IDR 2,675/kg (K4B1), IDR 2,375/kg (K2B1), IDR 2,025/kg (K1B1), IDR 1,725 /kg (K3B1), IDR 1,350/kg (K3B2) , Rp. 1,100 /kg (K2B2) and (K1B2), Rp. 1,050/kg (K2B2), Rp. 475/kg (K5B1), and Rp. 100/kg (K5B2). Keywords: fermented cocoa beans, added value, packaging
SIFAT ORGANOLEPTIK KEFIR SUSU KAMBING PERANAKAN ETAWA: PENGARUH LEVEL GRANULA KEFIR KOMERSIAL DAN SUKROS Purwaningsih; Titiek F. Djaafar; Tri Marwati
AGROISTA : Jurnal Agroteknologi Vol. 3 No. 2 (2019): NOVEMBER
Publisher : Program Studi Agroteknologi INSTIPER

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (203.019 KB) | DOI: 10.55180/agi.v3i2.57

Abstract

Goat's milk has a complete nutritional content, but so far it has not been favored because of goaty flavor which comes from short and medium chain fatty acids such as caproic acid, caprylic acid and capric acid. Processing milk into fermented milk like kefir is one method of processing milk that is useful to increase the nutritional value of milk and eliminate goaty flavor. The aim of this study is to know the effect of the use of kefir granule and sucrose levels on the sensory properties of PE goat’s milk kefir. The ingredients used are PE goat's milk, kefir granules, sucrose, aquadest. The Completely Randomized Design with six treatments is used in this study. Organoleptic test were using a hedonic scale. The treatments were arranged as follows: A1B1 (5% kefir granules 5%, 0% sucrose); A1B2 (5% kefir granules, 5% sucrose); A1B3 (5% kefir granules, 10% sucrose); A2B1 (10% kefir granules, 0% sucrose; A2B2 (10% kefir granules, 5% sucrose) and A2B3 (10% kefir granules, 10% sucrose). The results of this study indicate that the treatment of kefir granules (5 and 10%) and sucrose (0.5, and 10%) have a significant effect on aroma, thickness, taste and overall acceptance, but not significantly different of color. The use of 5% kefir granule and sucrose 10 % levels (A1B3) is the preferred kefir. Keywords: Kefir granules, sucrose, sensory properties, suc
Co-Authors Abdullah bin Arif Agus Budiyanto Christina Winarti Citra Argaka Sari Edy Mulyono Endang S Rahayu Endang S. Rahayu Eni Harmayani Erliza Noor Irinne D.P Maulida Hayuningtyas Meika Syahbanna Rusli Nfn Hernani nFN Widaningrum Nur Richana Nuri Wahyuningsih Purwaningsih Purwaningsih Purwaningsih Sri Usmiati Sulasmi Sulasmi Titiek F. Djaafar Titiek Farianti Djaafar Wahyu Diyono