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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Forum Pasca Sarjana Jurnal AGROTEKNOLOGI Jurnal Ilmiah Aplikasi Isotop Radiasi Jurnal Keteknikan Pertanian Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri Perspektif : Review Penelitian Tanaman Industri Pembangunan Pedesaan agriTECH Warta IHP (Warta Industri Hasil Pertanian) IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Jurnal Penelitian Pertanian Terapan AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal ComTech: Computer, Mathematics and Engineering Applications JURNAL PANGAN Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri (Littri) Buletin Palma Perspektif, Review Penelitian Tanaman Industri Policy Brief Pertanian, Kelautan, dan Biosains Tropika International Journal of Oil Palm

Purwiyatno Hariyadi

1) Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 2) SEAFAST Center, Institut Pertanian Bogor, Bogor

Author-ID : 276078

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Public Health Social Sciences Other

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FRAKSINASI KERING MINYAK KELAPA MENGGUNAKAN KRISTALISATOR SKALA 120 KG UNTUK MENGHASILKAN FRAKSI MINYAK KAYA TRIASILGLISER0L RANTAI MENENGAH MURSALIN MURSALIN; PURWIYATNO HARIYADI; EKO HARI PURNOMO; NURI ANDARWULAN; DEDI FARDIAZ
Jurnal Penelitian Tanaman Industri Vol 19, No 1 (2013): Maret 2013
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v19n1.2013.41-50

ABSTRAKMinyak kelapa merupakan sumber medium chain triglycerides(MCT) utama. Melalui proses fraksinasi dapat dihasilkan fraksi minyakdengan kandungan MCT tinggi. Penelitian ini bertujuan untuk mempelajaripengaruh berbagai faktor perlakuan dingin terhadap kristalisasi danfraksinasi minyak kelapa, serta untuk menetapkan prosedur pendinginanyang efektif dalam menghasilkan fraksi minyak dengan kandungan MCTtinggi. Penelitian dilaksanakan di Laboratorium SEAFAST CENTER IPBdari bulan Maret 2012 sampai bulan Februari 2013. Fraksinasi dilakukandengan memanaskan minyak pada suhu 70°C lalu didinginkan padaberbagai laju pendinginan untuk mencapai beberapa variasi suhukristalisasi, diaduk dengan kecepatan 15 rpm, dibiarkan mengkristal padalama waktu yang berbeda (hingga 900 menit), serta difraksinasi denganpenyaringan vakum menggunakan kertas Whatman 40. Tiga tahappendinginan yang merupakan faktor kunci keberhasilan proses kristalisasiminyak kelapa yaitu tahap pendinginan awal dari suhu 70 hingga 29°C;tahap pendinginan kritis 29°C hingga suhu kristalisasi; dan tahapkristalisasi itu sendiri. Pada tahap pertama minyak kelapa didinginkansecepat mungkin untuk menurunkan waktu proses, tetapi pada tahap keduaharus dilaksanakan dengan laju pendinginan lambat (kurang dari 0,176°C/menit) untuk menghasilkan kristal yang berukuran besar dan tidak mudahmeleleh. Minyak dengan kandungan triasilgliserol tinggi dapat diperolehdari fraksi olein minyak kelapa. Pada perlakuan suhu kristalisasi 21,30-21,73°C untuk laju pendinginan kritis antara 0,013 hingga 0,176°C/menit,semakin rendah laju pendinginan kritis dan semakin lama proseskristalisasi maka kandungan MCT fraksi olein yang dihasilkan akansemakin tinggi.Kata kunci: minyak kelapa, laju pendinginan, kristalisasi, fraksinasi, MCTABSTRACTCoconut oil is the main source of medium chain triglycerides(MCT). Fractionation produce oil fraction containing MCT concentrate.This research aims to study the influence of various factors of coolingtreatment on the crystallization and fractionation of coconut oil, and toestablish effective cooling procedure to produce oil fraction with highMCT content. The research was conducted in Laboratorium of SEAFASTCENTER IPB from March 2012 to February 2013. Coconut oil washeated at 70°C then cooled at different cooling rate to reach variouscrystalization temperatures. The oil was then stirred at 15 rpm and allow tocrystallized at different period of time (up to 900 min), and finallyfractionated by vacuum filtration using Whatman #40 paper. Fractionationtemperatures was the same as crystalization temperature. The resultsshowed that there were three distinct cooling regimes critical tocrystallization process, i.e temperature range from 70 to 29°C; 29°C tocrystallization temperature; and crystallization temperature. In the firstregime, melted coconut oil might be cooled quickly to save time, but in thesecond regime need be done with a cooling rate of less than 0.176°C/minto produce physically stable crystal. Oil with high triacylglycerol contentcould be obtained from olein fraction of coconut oil. At the crystallizationtemperature 21.30-21.73°C for the critical cooling rate between 0.013 to0.176°C/min, the higher MCT content of olein fraction were produced bythe lower critical cooling rate and the longer crystallization process.Keywords: fractionation, crystallization, MCT, coconut oil, cooling rate.

SINTESIS DAN POTENSI APLIKASI LIPIDA TERSTUKTUR BERBASIS MINYAK KELAPA DAN MINYAK KELAPA SAWIT UNTUK INDUSTRI PANGAN FUNGSIONAL /Synthesis and Potential Applications of Coconut and Palm Oils Based Structured Lipid for Functional Food Industry Siti Nurhasanah; Purwiyatno Hariyadi; Nur Wulandari; Joni Munarso
Perspektif Vol 16, No 2 (2017): Desember 2017
Publisher : Puslitbang Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/psp.v16n2.2017.111-121

Berkembangnya teknologi proses pengolahan pangan berdampak pada kebutuhan lipida dengan sifat khusus untuk diaplikasikan pada produk tertentu. Sifat lipida alami belum tentu sesuai dengan kebutuhan industri, baik dari segi sifat fisikokimia, gizi, maupun sifat fungsional lain yang diinginkan. Karena itu, perlu dilakukan modifikasi untuk membentuk lipida dengan nilai tambah tertentu. Salah satunya melalui modifikasi stuktur molekuler lipida; yaitu untuk menghasilkan lipida terstruktur (structured lipids, SL). Lipida terstrukturadalah lipida yang termodifikasi, dengan penambahan dan/atau pengaturan posisi asam-asam lemak pada kerangka gliserolnya untuk tujuan menghasilkan lipida dengan nilai tambah sesuai aplikasinya. Perbedaan jenis dan posisi asam-asam lemak pada kerangka gliserol akan menentukan sifat kimia, fisika, biokimia lipida dan fungsionalnya yang berpotensi memberikan nilai tambah tertentu. Sintesis SL dengan interesterifikasi secara kimia maupun enzimatis memungkinkan potensi aplikasi yang lebih luas, khususnya untuk industri pangan fungsional. Saat ini telah beredar di pasaran produk SL dengan nilai tambah tertentu; misalnya mudah diserap tubuh, kandungan kalori lebih rendah, dan mempunyai komposisi asam lemak mirip dengan lemak ASI untuk formulasi makanan bayi. Minyak kelapa dan kelapa sawit sebagai hasil perkebunan, yang masing-masing memiliki keunggulan kaya asam lemak rantai menengah dan kaya asam lemak tak-jenuh merupakan bahan bakupotensial untuk pengembangan SL dengan nilai tambah khas.Pembuatan SL sesuai dengan kebutuhan industri pangan fungsional ini dapat meningkatkan daya saing produk perkebunan dalam pasar dunia. Hilirisasi riset perlu dikembangkan agarmampu menghasilkan inovasiyang dapat diaplikasikan di industri, yang melibatkan komitmen pemerintah maupun pelaku usaha. ABSTRACTThe growth of process technology in food processing affecting the needs of lipid with special characteristics for specific products. The characteristic of natural lipid is not always suitable with industry requirement, either from its physicochemical characteristic, nutrition, or from other desirable functional characteristics. Therefore it is necessary to develop modification technique to produce lipid with desirable added value, such as generating structured lipids (SL). Structured lipids is modified lipid, with the addition and/or arrangement of the fatty acid position on its glycerol backbone.The difference of types and positions of fatty acids on glycerol backbone will determine the chemical, physical, biochemical characteristic and the functionality of the lipid. Structured lipids synthesed by chemical or enzymatic interesterification will potentially have broader potential of applications, especially for functional food industry. Currently, SL products with several added values, such as more easily absorbed, lower calorie content, or having fatty acid composition similar to that of breastmilk lipid for baby food formulation, have been introduced in the market. Coconut oil and palm oil are, respectively, known to be rich in medium saturated fatty acid and unsaturated fatty acids. Both oil are potential to be used for development of SL. Structured lipids production suitable for functional food industry could increase the competitiveness of coconut and palm oil as plantation comodities in world market. Downstream policy research by promoting research and development toward industrial application is needed, involving commitment from government and private sectors.

Pengaruh Laju Dosis Iradiasi Gamma (60Co) terhadap Senyawa Antigizi Asam Fitat dan Antitripsin pada Kedelai (Glycine max L.). Rindy Panca Tanhindarto; Purwiyatno Hariyadi; Eko Hari Purnomo; Zubaidah Irawati
Jurnal Ilmiah Aplikasi Isotop dan Radiasi Vol 9, No 1 (2013): Juni 2013
Publisher : BATAN

Telah dilakukan penelitian terhadap pengaruh iradiasi gamma dengan berbagai laju dosis pada senyawa antigizi (asam fitat dan antitripsin) dan warna kedelai. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh laju dosis terhadap penurunan konsentrasi senyawa antigizi dan warna kedelai. Sampel diiradiasi dengan laju dosis 1,30; 3,17; 5,71 dan 8,82 kGy/jam dengan waktu iradiasi bervariasi dari 0,5 jam sampai 55 jam. Sampel dianalisis kadar asam fitat dan aktivitas antitripsin, serta nilai warna L a b kedelai. Hasil penelitian menunjukkan bahwa model kinetika sederhana dapat digunakan untuk menjelaskan perubahan konsentrasi senyawa antigizi dan warna kedelai selama proses radiasi. Data penelitian mengindikasikan bahwa proses radiasi pada laju dosis lebih tinggi (waktu lebih pendek) lebih efektif dalam menghancurkan senyawa antigizi dibandingkan dengan proses radiasi pada laju dosis lebih rendah (waktu lebih lama). Selanjutnya, proses radiasi pada laju dosis lebih tinggi (waktu lebih pendek) juga memiliki efek yang kurang merugikan pada warna biji dan tepung kedelai dibandingkan dengan proses radiasi dengan laju dosis lebih rendah (waktu lebih lama). Temuan ini menunjukkan bahwa proses radiasi pada dosis yang sama berpotensi dapat dioptimalkan dengan pemilihan kombinasi yang paling sesuai terhadap laju dosis dan waktu iradiasi

Kinetika Fotodegradasi Klorofil, Tokoferol, dan Karotenoid dalam Minyak Sawit Merah Dewi Fortuna Ayu; Nuri Andarwulan; Purwiyatno Hariyadi; Eko Hari Purnomo
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to assess the photodegradation kinetics of chlorophyll, tocopherol, and carotenoid in red palm oil (RPO) during storage under flourescent light intensities of 5000, 10000, and 15000 lux. Photodegradation was followed by measuring the changes of chlorophyll, tocopherol, and carotene contents in RPO filled in transparent bottles stored in incubator box (31.60±0.69 oC) with controlled light intensity. As reference, pure RPO was filled in dark and transparent bottles then was stored at roomy temperature (31.46±1.04 °C) and lighting (476.25-484.89lux). The result showed that photodegradation of chlorophyll followed first order kinetics with two distinct photodegradation periods. First, rapid photodegradation period during the first 6 hours of storage with k values of 3.81x10-2, 4.45x10-2, 5.64x10-2 day-1, followed by a slower photodegradation period at prolonged storage more than 6 hours, with k values of 1.41x10-2, 3.01x10-2, 4.59x10-2 day-1 under light intensities of 5000, 10000, and 15000 lux, respectively. Photodegradation of tocopherol and carotene also followed first order kinetics. Photodegradation of tocopherol had the highest rate constant (k value of 9.10x10-2, 12.02x10-2, 17.33x10-2 day-1), meanwhile carotene had the lowest rate constant (k value of 0.80x10-2, 1.40x10-2, 1.98x10-2 day-1) under light intensities of 5000, 10000, and 15000 lux, respectively. The light intensity coefficient (zi) as dependence indicator of k on the changes of light intensity were measured. The zi values ofchlorophyll, tocopherol, and carotene were 20000, 33333, and 25000 lux, respectively; indicated that the degradation rate of chlorophyll was the most sensitive to the changes of light intensity. ABSTRAKPenelitian ini bertujuan untuk mengkaji laju fotodegradasi klorofil, tokoferol, dan karoten dalam minyak sawit merah (MSM) selama penyimpanan dalam kondisi terpapar cahaya fluoresen pada intensitas 5000, 10000, dan 15000 lux. Fotodegradasi dikaji dengan mengukur perubahan kadar klorofil, tokoferol, dan karoten MSM pada botol transparan yang disimpan dalam kotak inkubator (31,60±0,69 oC) dengan intensitas cahaya dipertahankan konstan. Sebagai pembanding, MSM murni dalam botol gelap dan transparan disimpan pada suhu (31,46±1,04 °C) dan pencahayaan normal laboratorium (476,25-484,89 lux). Hasil penelitian menunjukkan bahwa klorofil mengalami fotodegradasi mengikuti model reaksi ordo pertama dalam dua periode; yaitu periode fotodegradasi cepat selama penyimpanan 6 jam pertama dengan nilai konstanta laju (k) 3,81x10-2, 4,45x10-2, 5,64x10-2 hari-1, diikuti periode fotodegradasi lambat pada penyimpanan yang lebih lama dengan nilai k 1,41x10-2, 3,01x10-2, 4,59x10-2 hari-1 masing-masing pada intensitas cahaya 5000, 10000, dan 15000 lux. Fotodegradasi tokoferol dan karoten juga mengikuti model reaksi ordo pertama. Fotodegradasi tokoferol berlangsung dengan laju paling tinggi (nilai k 9,10x10-2, 12,02x10-2, 17,33x10-2 hari-1), sedangkan fotodegradasi karoten berlangsung dengan laju paling rendah (nilai k 0,80x10-2, 1,40x10-2, 1, 98x10-2 hari-1) masing-masing pada perlakuan intensitas cahaya 5000, 10000, dan 15000 lux. Konstanta intensitas cahaya (zi) sebagai indikator ketergantungan nilai k terhadap perubahan intensitas cahaya untuk klorofil, tokoferol, karoten berturut-turut adalah 20000, 33333, dan 25000 lux. Hal ini mengindikasikan bahwa laju degradasi klorofil paling sensitif terhadap perubahan intensitas cahaya.

Pengurangan Kadar Digliserida dan Asam Lemak Bebas dalam Minyak Sawit Kasar Menggunakan Adsorben Khoerul Bariyah; Nuri Andarwulan; Purwiyatno Hariyadi
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Indonesia is the world’s largest crude palm oil (CPO) producer and consumer in 2014. Components that affect the quality of CPO are diglycerides (DAGs) and free fatty acids (FFA). DAGs in palm oil are known as the precursor of 3-MCPD esters, while higher content of FFA could influence the oil stability. The contact of CPO with adsorbent could affect the present of DAG and FFA in CPO. The purpose of this study was to determine the best type of adsorbent in reducing DAGs and FFA in CPO with emphasis on the characteristics of the adsorbent and adsorbate. This study was carried out by using three different types of CPO quality and six different types of adsorbent (carbon active, MgO, Magnesol R-60, and 3 types of bleaching earth). The contact process of CPO with different adsorbents were carried out at a temperature of 50-60 °C (without vacuum) for adsorbents selection and 90 °C (under vacuum) for 30 minutes at a dose of adsorbent 1 and 3 %. The contact process of different adsorbents with CPO have not been able to reduce both DAGs and FFA significantly at the non vacuum condition in three differents CPO sample. The combination of MgO and bleaching earth type 1 could reduce FFA up to 70 % reaching the content of 14 % at vacuum conditions, but did not reduce DAGs of CPO. Different CPO quality and adsorbent characteristics will affect the reduction process of FFA and DAGs. ABSTRAKIndonesia merupakan negara produsen sekaligus konsumen minyak sawit kasar (Crude Palm Oil/CPO) terbesar di dunia pada tahun 2014. Salah satu komponen yang mempengaruhi kualitas CPO adalah digliserida (DAG) dan asam lemak bebas (ALB). DAG dalam minyak sawit adalah prekursor pembentuk senyawa karsinogen 3-MCPD ester, sedangkan ALB yang tinggi dapat mempengaruhi stabilitas minyak. Proses kontak adsorben ke dalam CPO akan mempengaruhi keberadaan kedua komponen tersebut. Tujuan penelitian ini adalah untuk menentukan jenis adsorben yang paling baik dalam mengadsorp digliserida dan asam lemak bebas dalam CPO dengan menitikberatkan pada karakteristik adsorben dan adsorbat. Penelitian dilakukan terhadap 3 jenis CPO (nilai ALB: 4, 6, dan 14) dan 6 jenis adsorben (arang aktif, MgO, Magnesol R-60, dan 3 jenis bleaching earth). Proses kontak dilakukan pada suhu 50 – 60 °C (tanpa vakum) untuk seleksi adsorben dan 90 °C (dengan vakum) selama 30 menit dengan dosis adsorben 1 dan 3 %. Proses kontak adsorben pada CPO dengan kondisi adsorpsi tanpa vakum belum dapat menurunkan DAG dan ALB secara signifikan terhadap ketiga jenis CPO. Kombinasi antara adsorben bleaching earth tipe 1 dan MgO dapat menurunkan ALB hingga 70 % pada CPO dengan ALB 14 % pada kondisi vakum, tetapi tidak dapat menurunkan DAG. Karakterisitik CPO dan adsorben mempengaruhi proses reduksi ALB dan DAG.

Pemurnian Produk Mono-Diasilgliserol (MDAG) Hasil Gliserolisis Kimia dengan Metode Demulsifikasi Krim Satiti Kawuri Putri; Purwiyatno Hariyadi; Mursalin Mursalin; Nuri Andarwulan
agriTECH Vol 40, No 1 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Cream demulsification is one of the purification method for separating the glycerol residue contained as emulsion with MDAG’s product. This method could be used to break emulsion system by adding electrolyte solution. This research aims to compare the performance of calcium chloride and calcium nitrate as electrolyte solution that is used in the process of cream demulsification. MDAG used was Fully Hydrogenated Palm Kernel Oil (FHPKO) from glycerolysis process. Based on student t-test, there was no significant difference (p>0,05) detected between the products of cream demulsification method using calcium nitrate and calcium chloride as electrolyte solution. It was discovered that calcium nitrate reduced residual glycerol from 11,69±0.88% to 0,57±0,07%; with characteristics of MDAG’s products were free fatty acid (ALB) of 8,51±0,94%, monoacylglycerol (MAG) of 31,53±3,27%, diacylglycerol (DAG) of 19,46±0,52%, triacylglycerol (TAG) of 39,93±4,66% and yield of 81,00±3,61%.respectively. In other hand, calcium chloride reduced residual glycerol from 11,69±0,88% to 0,64±0,06%; with characteristics of MDAG’s products were ALB of 8,91±0,71%, MAG of 9,79±1,97%, DAG of 19,16±0,53%, TAG of 41,49±3,24% and yield of 80,00±4,00%, respectively. Therefore, calcium nitrate can be to replace calcium chloride as electrolyte solution in cream demulsification method, especially in reducing the glycerol residue.

FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar] Eko Hari Purnomo; Azis B. Sitanggang; Denny S. Agustin; Purwiyatno Hariyadi; Stefani Hartono
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Intensification of use of local carbohydrate sources such as corn and sweet potato is expected to minimize wheat import and support food diversification program. The objective of this research was to optimize the composite flour composition and baking process conditions in muffin production. This research was divided into 3 steps namely formula optimization using mixture design techniques, process optimization using response surface methodology and final product analysis. The formula and process optimization was based on sensory parameter using hedonic rating test involving 70 untrained panelists. The results showed that the optimum formula was a formula with 4% wheat flour, 86% corn flour, and 10% sweet potato flour. The optimum baking condition was 39 minutes at 157°C. Analysis of muffin made with the optimum formula and baking conditions showed that the muffin had hardness, moisture, ash, protein, fat, cabohydrate, and crude fibre of 107.3 gf, 23.22%, 1.83%, 5.89%, 22.46%, 69.82%, and 0.26%, respectively.

ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung] . Rahmawati; Ratih Dewanti -Hariyadi; Purwiyatno Hariyadi; Dedi Fardiaz; Nur Richana
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Maize was traditionally the second most common staple food in Indonesia. Conversion to maize flour has been accomplished to improve its convenience. Traditionally, maize flour is produced by soaking the kernels in water followed by grinding. It was reported that final physicochemical characteristics of the maize flour were influenced by spontaneous fermentation which occurred during soaking. This research aimed to isolate and identify important microorganisms that grew during fermentation thus a standardized starter culture can be developed for a more controlled fermentation process. Soaking of maize grits was conducted in sterile water (grits:water=1:2, w/v) in a closed container at room temperature (±28ºC) for 72 hours. After 0, 4, 12, 24, 36, 48, 72 hours, water and maize grits were sampled and tested for the presence of mold, yeast, and lactic acid bacteria (LAB). Isolates obtained from the spontaneous fermentation were reinoculated into the appropriate media containing starch to observe their amylolytic activity. Individual isolate was then identified; mold by slide culture method, while yeast and LAB by biochemical rapid kits, i.e. API 20C AUX and API CH50, respectively. The number of each microorganism was plotted against time to obtain the growth curve of the microorganisms during spontaneous fermentation. The microorganisms were identified as Penicillium chrysogenum, P. citrinum, A. flavus, A. niger, Rhizopus stolonifer, R.oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri, Candida krusei/incospicua, Lactobacillus plantarum 1a, Pediococcus pentosaceus, L. brevis 1, L. plantarum 1b, and L. paracasei ssp paracasei 3. Four molds and one yeast were amylolytic while none of the LAB was capable of starch hydrolysis. The growth curve suggested that the amylolitic mold and yeast grew to hydrolyze starch during the course of fermentation, while the LABs benefited from the hydrolyzed products and dominated the later stage of the fermentation.

(Lipase Catalysed Intersterification of Red Palm Oil and Coconut Oil Blends to Produce B-Carotene Riched Raw Spreads) Reno Fitri Hasrini; Sugiyono -; Purwiyatno Hariyadi; Nuri Andarwulan
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

Red palm oil has several characteristics which is very raw spread, especially their high carotenoid content which have many advantages for human health. Enzymatic interesterification (IE) with saturated and middle-along chain fatty acid (coconut oil) is one effective ways improve their physical propertise. the objective of this research was to obtain the best formulation of red palm oil coconut oil blends which have the most similar characteristics with raw spreads commercial and have high B-carotene content. The in this research were (1) Chemical properties analysis from Crude Palm Oil (CPO), including water content, free fatty acid, peroxide value, iod value, and carotenoid total, (2) Refining and chemical properties analysis of Neutralized Red Palm Oil (NRPO), including water content, free fatty acid, peroxide value, iod value, and carotenoid total, (3) Fractionation of neutralized Red Palm Oil (NRPO), (4) Enzymatic interesterification and physicochemical properties analysis, including slip melting point (SMP), carotenoid total, solid fat content (SFC), and fat crystallization behavior. The results showed that product of enzymatic interesterification such as SMP and SFC profiles were higher than without enzymatic interesterification treatment, carotenoid total was not change significantly, and the crystal sizes were larger than treatment before. Enzymatic interesterification results very significant changing on physical properties from NRPO and Rpo and still have high total carotenoid. Formulation of (Rps/Rpo)/CNO with ratio 75:25, 77,5:12,5 and 82,5:17,5 b/b had most similar physical properties with profile raw spreads retail and industry. SMP value of there ratio already included in SMP commercial spreads range that are 32,63; 33,60 and 34,86 oC. After enzymatic interesterification process, total carotenoid only decreased 1,85; 2,97 and 2,93% (363,16; 378,21 and 392,81 ppm become 356,43; 366,72 and 381,32 pmm), and SFC profile on 20, 30 40 oC were similar with SFC profile raw spreads and industry.

Identifikasi dan Fraksinasi Karotenoid pada Minyak Buah Merah (Pandanus conoideus) Erka Fitria; Nur Wulandari; Purwiyatno Hariyadi; Hendra Wijaya
Warta Industri Hasil Pertanian Vol 37, No 1 (2020)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v37i1.5686

Karotenoid adalah golongan pigmen dengan struktur isoprenoid yang memiliki berbagai manfaat bagi kesehatan. Buah merah (Pandanus conoideus) merupakan sumber karotenoid yang potensial karena memiliki kadar karotenoid yang tinggi. Buah merah menyebar luas di daerah Papua dan Papua Nugini dan banyak digunakan sebagai makanan dan bahan masakan. Beberapa jenis karotenoid telah berhasil diidentifikasi namun dalam jumlah yang relatif sedikit, antara lain α-karoten, β-karoten, α-kriptoxanthin, dan β-kriptoxanthin. Oleh karena itu, penelitian ini dilakukan dengan tujuan mengidentifikasi karotenoid yang ada pada minyak buah merah selain α-karoten, β-karoten, α-kriptoxanthin, dan β-kriptoxantin. Dari penelitian ini, enam jenis karotenoid berhasil teridentifikasi dari ekstrak total karotenoid seperti (3S, 5R, 6R)-3,5-dihidroksi-6,7-didehidro-5,6-dihidro-12'-apo-β-karoten-12'-al, 10'-apo-beta-karotenal, (3S, 3'S, 5R, 5'R, 8'R, 9'cis)-3'-metil-6,7-didehidro-5,5',6,8'–tetrahidro–5',8'-epoksi-β,β-karotene-3,5-diol, phytoene, 3-hidroksi–3'-okso-β,ε-karoten, dan violaxanthin. Selain itu, terdapat dua fraksi terpilih dari hasil fraksinasi dengan Flash Column Chromatography untuk diidentifikasi lebih lanjut. Dari fraksi tersebut teridentifikasi lima jenis karotenoid pada fraksi kedua, termasuk dua di antaranya yaitu capsantin dan kriptoxantin yang belum teridentifikasi sebelumnya pada ekstrak total karotenoid. Diprediksi terdapat α-karoten dan β-karoten pada fraksi pertama apabila dilihat dari persamaan waktu retensinya dengan standar.

Co-Authors - Mursalin -, Sugiyono . Mursalin A.A. Ketut Agung Cahyawan W Afifah Z. Agista Agus Setiyono Agus Supryadi Andarwulan, Nuri Andri J. Laksana Anton Apriyantono Arief Mulyawan Arief Rakhman Affandi Ario Damar Atjeng M. Syarief Ayu C. Wulan Ayu Cahyaning Wulan Azis B. Sitanggang Azis Boing Sitanggang C Hanny Wijaya DAHRUL SYAH Dahrul Syah DAHRUL SYAH Daisy Irawan Darniadi , Sandi Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Denny S. Agustin Desty G. Pratiwi Desty Gitapratiwi Desty Gitapratiwi Dewi Fortuna Ayu Dodik Briawan Drajat Martianto Drajat Martianto Dwi Fitriani Dwi Fitriani Dwi Karmila Syafriyanti Eko Hari Purnomo Elisa Julianti Elvira Syamsir Erka Fitria Erka Fitria Evy Damayanthi Fahim M. Taqi Fahma Yuliwardi Fahma Yuliwardi, Fahma Fajriyati Mas’ud Faleh Setia Budi Feri Kusnandar Firdaus, Safira Fitri Hasrini, Reno Friska Citra Agustia Gema Noor Muhammad Gina Nur Rahmasari Hasim Hendra Wijaya Hendri Hermawan Adinugraha Hoerudin Hoerudin Hoerudin Hoerudin Hunaefi, Dase Idqan Fahmi Indah Epriliati IPB, DGB Iyus Hendrawan Jaka Rukmana Joni Munarso Joni Munarso, Joni Khoerul Bariyah Krisna Margaretta Malau Laksana, Andri J. Lala M Kolopaking Leonardus B. Raditya Prabowo Lilis Nuraida Lisa Norisza Sjahwil M Agus Setiadi M. Taqi, Fahim Ma'mun Sarma Masykur, Siti Fauziyyah Munarso, S. Joni Mursalin . Mursalin Mursalin MURSALIN MURSALIN Muslim, Nizar Saeful Nahrowi Nur Aini Nur Aini . Nur Fitriana Dewi Nur Richana Nur Wulandari Nur Wulandari Nurhasanah, Siti Nuri Andarwulan Nuri Andarwulan Oktariza, Wawan Policybrief, Submission Puspo Edi Giriwono Putra, Imam Perdana Rahmawati Rahmawati Ratih Dewanti -Hariyadi Reno Fitri Hasrini Ria Noviar Triana Rindy Panca Tanhindarto Rokhani Hasbullah Rosiana Ulfa Rosulva, Indah S. Joni Munarso Salsabila, Unik Hanifah Santi Dwi Astuti Santi Dwi Astuti Satiti Kawuri Putri Satrya Dharmawan Selvi Marcellia Siti Fauziyyah Masykur Siti Madanijah Siti Nurhasanah Siti Nurhasanah Slamet Budijanto Soewarno T Soekarto Soewarno T. Soekarto Sri Purwaningsih, Sri Sri Widowati Stefani Hartono Subarna - Sudradjat Sugiyono - Sugiyono . Sumarto Sumarto Sumarto Sumarto Sumiati Suria Darma Tarigan Sutrisno Sutrisno Syafriyanti, Dwi Karmila Tanti Lanovia1,2)* Tien R. Muchtadi Tjahja Muhandri Tri Haryati Ulfah Juniarti Siregar Widhiasmoro, Ashari Winiati P. Rahayu Wiwit Amrinola Wulandari, Nur Yundari, Yundari Zita L. Sarungallo Zubaidah Irawati Zulaikhah Zulaikhah

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