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All Journal Jurnal Teknologi Dan Industri Pangan Agroland : Jurnal Ilmu-Ilmu Pertanian Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi Pangan Jurnal Penelitian Pascapanen Pertanian agriTECH Indonesian Journal of Biotechnology INDONESIAN JOURNAL OF PHARMACY Journal of Food and Culinary AgriHealth: Journal of Agri-food, Nutrition and Public Health Abdiformatika: Jurnal Pengabdian Masyarakat Informatika JURNAL REKAYASA KIMIA & LINGKUNGAN
Chusnul Hidayat
Faculty Of Agricultural Technology, Universitas Gadjah Mada Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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Corrigendum to ‘Ethanolysis Pre-treatment of Crude Palm Oil in High Shear Reactor’ [agriTECH, (2025), 45, 1, 10.22146/agritech.81499] Hidrotunnisa, Hidrotunnisa; Yanti, Rini; Hidayat, Chusnul
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.117205

Abstract

DOI of original article: https://doi.org/10.22146/agritech.81499Authors Correction:The authors regret a typographical error in the ABSTARCT page 41. It was written as 'yielding FAEE 1358±16 ppm and TCC 99.9±0.2%'. It should correctly read 'yielding FAEE 99.9±0.2% and TCC 1358±16 ppm'.
Formation of Coconut Oil By–Product Protein Concentrate–Pectin Through Electrostatic Interaction to Improve Emulsifying Properties Kurniawati, Ajeng Dyah; Hidayat, Chusnul; Setiowati, Arima Diah
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 4, No 1 (2023): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v4i1.70577

Abstract

Coconut oil has been rising in popularity because of its health benefits. Coconut oil by-product or blondo is obtained during wet processing for virgin coconut oil production. It has a high protein content and can be utilized as an emulsifier in food products. This research aimed to examine the effect of pH, protein and pectin concentration on the stability and emulsification properties of heat-treated blondo protein concentrate-pectin complexes. The best conditions of pH, pectin and protein concentration for forming blondo protein concentrate-pectin complexes through electrostatic interaction were obtained by mixing blondo protein concentrate solution (0.5 to 1.5 wt%) with pectin (0.1 to 0.35 wt%) at different pH conditions (3 to 5). These particles were tested for emulsifying activity, stability and heat stability (85±2 °C; 15 minutes). Complexes formed using 0.5 wt% protein and 0.35 wt% pectin at pH 4 obtained from these experiments had the best zeta potential value and particle size, respectively -25.88 mV and 192.92 nm. Complexation between protein and pectin enhanced the emulsion activity index (EAI), emulsion stability index (ESI) and protection of self-aggregation protein during heating. Complexes that were formed remain stable across a range of pH values (pH 4 to 7). Thus, blondo protein concentrate-pectin complexes formed in this research through electrostatic interaction have better functional properties than the blondo protein concentrate before complexation. Emulsions created using blondo protein concentrate-pectin complexes through electrostatic interaction also had a higher value of emulsifying activity, stability and heat stability than emulsions with blondo protein concentrate alone.
Dry-Heat Conjugation Improves the Stability of Whey Protein-Stabilized Emulsions under Electrolyte and Heat Treatments A'yun, Qurrotul; Hidayat, Chusnul; Van der Meeren, Paul
agriTECH Vol 46, No 2 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.118373

Abstract

Dry-heat conjugation of whey protein with its innate lactose has successfully improved the heat stability of whey protein concentrate (WPC) when applied as an emulsifier. However, the emulsion stability was only measured towards heating. Meanwhile, other stress conditions such as the presence of electrolyte may also be involved during processing. Understanding the latter could largely enhance the industrial application of conjugates. To achieve that goal, the current study examined the ability of whey protein-lactose conjugates to stabilize oil-inwater (o/w) emulsions towards the presence of electrolytes (CaCl2 ) by adding 5 mM of CaCl 2 in the aqueous phase during emulsion preparation, towards storage at refrigerator temperature (4 o C). Furthermore, the stability of emulsions in the presence of electrolyte were evaluated towards thermal stress conditions (i.e. heating at 60 and 80 o C for 30 minutes) followed by particle size and emulsion evaluation. Furthermore, the properties of the conjugates which may influence these functionalities were also investigated. The results indicated the enhanced ability of whey protein-lactose conjugates as an emulsifier to stabilize the emulsions upon applying destabilizing forces. Especially, conjugates obtained upon 8 hours dry heating (18% conjugation degree) exhibited the best stabilization capacity. They retained the submicron emulsion upon a combination of electrolyte addition and heat treatment. The conjugate-stabilized emulsions also showed delayed creaming and a prolonged storage stability. This improved functional properties may had been resulted from the enhanced water binding ability of the protein conjugates as revealed by the time domain nuclear magnetic resonance (TD-NMR) assay. These results denoted the potential application of the obtained whey protein-lactose conjugates as an efficient emulsifier with improved emulsion stabilizing capacities.
Co-Authors . Fatma A'yun, Qurrotul Ajeng Dyah Kurniawati Desiana Nuriza Putri Dian Anggraini Suroto Djajeng Sumangat Donny Widianto Donny Widianto Edy Subroto Fitriani, Amalia Hardjono Sastrohamidjojo Hidrotunnisa, Hidrotunnisa Ibrahim, T. Miftah Indro Prastowo Indro Prastowo Irfan Dwidya Prijambada Jasman . Jasman Jasman Kurniaditya, Viki Hendi M. Danu P. Kuntoro M. Taufik Maliana Puspa Arum Nurdiansyah Nurdiansyah Nurliyani Paradise, Paradise Pramudji Hastuti Pramudji Hastuti, Pramudji Pudji Hastuti Pudji Hastuti Purnama Darmadji Purnama Darmadji Darmadji Ramadhani, Anis Dwi Rini Yanti, Rini Setiowati, Arima Diah Soeparno Soeparno Sri Harmini Supriyadi - Supriyadi . Supriyadi Supriyadi Syahraeni Kadir Tatang Hidayat Umar Santoso Van der Meeren, Paul Wangsa, Chrisnadya Putri Yuliani Aisyah