Article Per Year (5 Year)
p-Index From 2020 - 2025
0.947
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Agroland : Jurnal Ilmu-Ilmu Pertanian AGROTEKBIS agriTECH Jurnal Pengolahan Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Abditani : Jurnal Pengabdian Masyarakat Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Gatot Siswo Hutomo
Program Studi Agroteknologi, Fakultas Pertanian Universitas Tadulako, Palu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 23 Documents
Search

 1   2   3 
Karakteristik Kimia Dan Sensoris Biji Kakao Hasil Fermetasi Pada Tingkat Petani Dan Skala Laboratorium Dome, Zulkifli SY.; Rahmatu, Rostiati Dg; Hutomo, Gatot Siswo
AGROTEKBIS Vol 1, No 2 (2013)
Publisher : AGROTEKBIS

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

Abstract

Fermentation is a very vital stages of processing to ensure the production of a good chocolate flavor. The main purpose of this study to determine the chemical and sensory characteristics of fermented cocoa beans at the farm level and laboratory scale.  Fermentation methods do farmers with cocoa beans entering into fermnetasi box 50 kg and on the top of a banana leaf coated cocoa beans, then covered with a burlap sack with a rock ditindis. Further laboratory fermentation method by taking 5 kg of dry cocoa farmers who are not fermented cocoa plus 5 kg of wet samples, and then poured enough water until evenly distributed.  Fermentation box measuring 25x25 cm used for 5 days. During cocoa fermentation pengadukann every 48 hours the fermentation process running. Observations of temperature, pH and sampling was conducted every 6 hours fermentation, samples taken vriser stored in preparation for analysis of water content, protein content, soluble sugar content, and sensory properties. Temperature observations at the farm level rise slower than laboratory scale, where the maximum temperature reaches 45oC farmers (96 hours) and laboratory temperature of 45 ° C (33 hours). In the fermentation pH scale farmers and are relatively the same laboratory, where the pH optimum of 4.60 further 4.44 at the end of fermentation. Water content in the fermentation of farmers is higher than the laboratory-scale fermentation, where the initial fermentation reached 37.08% and 36.12% in laboratory scale, then the final moisture content of 29.29% farmers ferment and 27.85% in laboratory scale. Protein levels at the beginning of fermentation farmers are 4.78% and 5.13% laboratory scale, then the protein at the end of fermentation farmer 4.70% and 4.98% laboratory scale.  Sugar levels at the beginning of fermentation farmers as much as 15.54 mg / g and laboratory SKAL 15.34 mg / g, and at the end of the fermentation of sugar farmers be 8.86 mg/g and laboratory skla be 8.90 mg / g. Sensory test results using 16 panelists, where panelists really liked fermentation of cocoa beans in the roaster laboratory scale and alkalization.
KARAKTERISTIK FISIK DAN KIMIA MIE ANTIOKSIDAN DARI PATI SAGU DENGAN EKSTRAK KULIT BUAH NAGA MERAH Pratiwi, Yuliani; Rahim, Abdul; Hutomo, Gatot Siswo
AGROTEKBIS Vol 5, No 3 (2017)
Publisher : AGROTEKBIS

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

Abstract

The objective of this research was to figure out the physical and chemical characteristic of antioxidant noodle and sago starch with peels extract of red dragon fruit. The reseach design was used Completely Randomized Design with six treatment and triplicate in order to obtain 18 units of trials. The treatment that have been tried namely sago paste that mixed into sago starch that consist of six levels : 100 g ; 110 g ; 120 g; 130; 140 g dan 150 g. The observation variable that to done including water content, water holding capacity (WHC) and oil holding capacity (OHC), cooking loss and antioxidant content. The data were analysed with analysis of variance and continued with further test of honestly significance difference (HSD) 5%. The result of research shown that the water content tend to increase with the increased of sago starch. Cooking loss tend to increase with increased amount sago starch (110 to 150 g). The antioxidant properties of the noodles are best obtained in the treatment of sago starch 100 g.  Key Words : Antioxidants, noodles, peels of red dragon fruit, Sagu starch.
PEMBUATAN MINUMAN INSTAN FUNGSIONAL DARI BIOAKTIF POD HUSK KAKAO Wasmun, Herwanto; Rahim, Abdul; Hutomo, Gatot Siswo
AGROTEKBIS Vol 4, No 6 (2016)
Publisher : AGROTEKBIS

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

Abstract

This research consists of two stages in which the first stage aims to find out the weight of the best cocoa pod husk powder that can be produced instant cacao pod husk beverages. The results of the analysis of the antioxidant capacity levels of total phenol showed that the use of dried cocoa pod husk by ethanol solvent has the highest level of both total phenols and antioxidant capasity. The second phase activity aims to find out the levels of total phenols and antioxidant capacity of instant beverages from various extracts of cocoa pod husk. This study used a completely random design (CRD) with one factor which was consisting of four levels namely cocoa pod husk weight 5 g, 10 g, 15 g and 20 g. Maltodextrin 20 g and 10 g of sucrose was added to thicker the instant beverage. The analysis showed that the highest of total phenols and antioxidant capacity in the drink when used 20 g of cocoa pod husk. The best phenols and antioxidant capacity content was from 10 g cocoa pod husk extratraction thus this amount has to be used as standard to produce this instant drink.Key Word: Extraction, Instant Drink, Pod husk.ABSTRAK
PEMBUATAN MINUMAN SEDUH FUNGSIONAL DARI BIOAKTIF POD HUSK KAKAO Gatot Siswo Hutomo,Rostiati Dg Rahmatu, Yudi Setiawan
AGROTEKBIS Vol 4, No 1 (2016)
Publisher : AGROTEKBIS

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

Abstract

The purpose of the research was to determine the antioxidant activity of beverage made from various weights of cocoa pod husk extracts and to identify panelist responses on sensory characteristics of the beverage. The research used a Completely Randomized Design (CRD) with treatments consisting of 5 g, 10g, 15 g, and 20 g of cocoa pod husk extracts.  The extracts were then concentrated by adding maltodextrin (2 g) and sucrose (1 g).  Highest content of total galat acid fenol (146.57 mg) and ascorbic antioxidant (1535.21 mg) which is equal to the total fenol and antioxidant contained in tea.  Organoleptic test showed that the panelists like the beverage made from the 20 g cocoa pod husk, therefore, this treatment will be used to manufacture the beverage.
HIDROLISIS SELULOSADARI BAHAN POD HUSK KAKAO MENGGUNAKAN ASAM KLORIDA Rizal, Rizal; Hutomo, Gatot siswo; Rahim, Abdul
AGROTEKBIS Vol 4, No 6 (2016)
Publisher : AGROTEKBIS

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

Abstract

The aims of this experiment were to obtain the best concentration of HCl and the optimum length of boiling time in producing liquid sugar from cacao pod husk. Analysis of data of extracted cellulose (Phase I) used completely randomized design (CRD), which consisted of 3 NaOH concentrations tested namely : 10%, 12% and 14%. Each treatment was replieated 4 times, and therefore there were 12 experimental units used. Analysis of variance showing significant or highly significant effects were subsequently analysed by HSD at 5% or 1%, respectively. Experimental design used in the hydrolysis of cellulose (Phase II) was randomized block design (RBD) with four levels of hydrochloric acid (HCl) tested, namely: K1 = 1%; K2 = 1.5%; K3 = 2% and K4 = 2.5%. Treatments were grouped based on the length of pod husk cellulose hydrolysis time in hydrochloric acid solution, namely R1 = 2 hours, R2 = 4 hours, R3 = 6 hours, R4 = 8 hours, R5 = 10 hours and R6 = 12 hours. Each treatment was replicated three times in each group, and therefore there were 72 experimental units observed. Analysis of variance showing significant or highly significant effects were subsequently analysed by HSD at 5% or 1%, respectively. The best NaOH concentration was obtained at 12% and the optimum length of boiling time was 8 hours.Key Words: Cacao pod husk, cellulose, Hydrochloric acid.
EKSTRAKSI PEKTIN POD HUSK KAKAO SECARA KERING MENGGUNAKAN ASAM KLORIDA PADA BERBAGAI KONSENTRASI LARUTAN Saputra, Adhi; Hutomo, Gatot Siswo; Rahim, Abdul
AGROTEKBIS Vol 5, No 6 (2017)
Publisher : AGROTEKBIS

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

Abstract

The research aimed to gain the characteristic of pectin from dry cacao pod husk and the best physical or chemical quality of pectin resulted from dry extraction of cacao pod husk by using hydrochloric acid at the best concentration. This research used Completely Randomized Design under one single factor consisting of 5 treatments of concentration of solution, i.e 0.5 M, 1 M, 1.5 M, 2 M, 2.5 M which were replicated 4 times so that 20 units of experiment were obtained. The treatment with significant or very significant affect was then tested with Honest Significant Difference (HSD) test on the level of 5% or 1%. It was then analyzed with derivatives of quadratic functions formula to produce the best treatment of extraction of concentration of solution. The research reveal that the best pectin extraction was obtained at concentration of HCl 1.50 M with 15.09% of rendement value, 69.11% of methoxyl content, 54.56% of galacturonic acid and 68.24% of pectin clarity. Based on those findings, it can be concluded that HCl 1.50 M concentration is very good to extract the pectin from dry cacao pod husk with hydrochloric acid. Key Words: Cacao Pod Husk, Concentration of solution, Hydrochloric acid, pectin.
KARAKTERISTIK FISIK DAN KIMIA BUAH TOMAT HASIL PELAPISAN DENGAN PATI TALAS Rusmanto, Eko; Rahim, Abdul; Hutomo, Gatot Siswo
AGROTEKBIS Vol 5, No 5 (2017)
Publisher : AGROTEKBIS

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

Abstract

The tomato fruit is the klimaterik fruit easily broken after harvested. One of the post harvest handling technology that can be applied on tomato fruit, namely edible starch taro-based coating. This research aims to know the best taro starch concentration can be used as upholstery materials (edible coating) in the handling of post harvest of tomatoes based on its chemical and physical characteristics. This research was carried out in January to April 2016, in the Laboratory of Industrial agriculture, Faculty of Agriculture, University of Tadulako, Palu, Central Sulawesi. Research design used was complete randomized design (CRD). This research using the method of immersion (dipping) on tomato fruit coating by using 5 starch concentration of taro treatments are: 0, 1, 3, 5 and 7% and it repeated twice. The results showed that the concentrations of taro starch is best for coating edible materials (coatings) in post-harvest handling tomato fruit is of 1-3%. As for the physical characteristics of tomato fruit is relatively the same red color is determined visually and smoothly (0,31 mm -0,32/g/s), while the chemical characteristics of tomato fruit including moisture content (93,32-94,61%), vitamin C (10,12-11,30 mg/100 g), sugar levels (1,51-1,54%) and respiratory rate (0,24-0,29 mg CO2/kg/hour). Keywords : Edible Coating, Taro Starch, Tomatoes.
PENGARUH PENAMBAHAN TEPUNG TAPIOKA YANG BERBEDA TERHADAP NASI RASKIN HASIL UJI SIFAT KIMIA DAN ORGANOLEPTIK Abdurrahman, Abdurrahman; kadir, Syahraeni; Hutomo, Gatot Siswo
AGROTEKBIS Vol 6, No 6 (2018)
Publisher : AGROTEKBIS

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

Abstract

Tapioca flour is one of the products processed by cassava which is widely used as the main raw material and auxiliary material in several food products both in the household and industry. The purpose of this study was to determine the effect of the adding of different tapioca flour, which gives a fluffy taste to raskin rice through testing of chemical and organoleptic. The research method used two types, namely completely randomized design (RAL) and randomized block design (RAK) with five treatments and each treatment repeated 3 (three) times so that there are 15 units of experiment every treatment contained 200 g of raskin rice, if five treatments meant that rice would be used as much as 1 kg. the treatment that will be used is P0 = (without treatment) 200 g of raskin rice and tapioca flour as per the concentration given to P1 0.4g, P2 0.8g, P3 1.2g and P4 1.6g. Chemical properties test results with the addition of tapioca flour in the water content test with the addition of 1.6, ash content with the addition of 0.4 and digestibility with the addition of 1.2 gives effect to the acceptance of raskin rice and organoleptic test of color, aroma, taste, texture and preference with the addition of tapioca flour 1.6 give a very significance on the acceptance of raskin rice.
PEMBUATAN MINUMAN INSTAN FUNGSIONAL DARI BIOAKTIF POD HUSK KAKAO Wasmun, Abdul Rahim, Gatot Siswo Hutomo, Herwanto
AGROTEKBIS Vol 3, No 6 (2015)
Publisher : AGROTEKBIS

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

Abstract

This research consisted of two stages.The first stage aimed to find out the best weight of cocoa pod husk powder used in the manufacture of instant beverages of functional cocoa pod husk. The results of antioxidant capacity and total phenol analysis suggested that the use of dried cocoa pod husk with ethanol as the solvent has the highest level of both antioxidant capacity and total phenols. The second stage aimed to find out the levels of total phenols and antioxidant capacity of the instant beverages made from various extracts of cocoa pod husk. This study used a Completely Randomized design (CRD) with four levels of cocoa pod husk weight i.e. 5 g, 10 g, 15 g and 20 g as the treatments.   Maltodextrin (20 g) and sucrose (10 g) were added during the process of concentrating the instant beverage. The use of 20 g cocoa pod husk resulted in highest total phenol and antioxidant capacity. Best concentration of total phenol and antioxidant are produced from 10 g cacao pod husk extract.  Therefore, this extract is used as a guide in making instant drinks.
OPTIMASI SINTESIS KARBOKSIMETIL SELULOSA DARI POD HUSK KAKAO Mahfudz, Abrar; Hutomo, Gatot Siswo; Rahmatu, Rostiati Dg.
AGROTEKBIS Vol 3, No 1 (2015)
Publisher : AGROTEKBIS

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

Abstract

Penelitian ini bertujuan untuk mengetahui kondisi optimum sintesis Carboxymethyl Cellulose (CMC) melalui kombinasi perlakuan Kalium Hidroksida (KOH) Natrium Monokhlor Asetat (NaMCA) dan suhu yang optimal serta identifikasi karateristiknya melalui rendemen, viskositas, Derajat Subsitusi (DS), Water Holding Capacity (WHC), dan Oil Holding Capacity (OHC). Penelitian ini menggunakan Response Surface Methodology (RSM) dengan 3 faktor dan 5 level masing ? masing NaMCA (3,18-6,68g) dalam 20 ml KOH (11,59-28,41%), 100 ml isopropanol pada suhu (46,59-63,41oC). Parameter pengamatan meliputi rendemen, viskositas, derajat subsitusi (DS), Water Holding Capacity (WHC), dan Oil Holding Capacity (OHC). Hasil penelitian menunjukkan bahwa kondisi optimum sintesis CMC terhadap karateristiknnya diperoleh pada kombinasi perlakuan pada konsentrasi KOH 20% (w/v), NaMCA 5 gram dan suhu pada 47,60oC, dengan diperoleh nilai rendemennya sebesar 7,5226 gram, DS sebesar 0,82, WHC sebesar 6,51 g/g, OHC 3,59 g/g, dan nilai viskositasnya 0,095 cp.
Co-Authors . Mappiratu Abd Hamid Abdul Rahim ADHI SAPUTRA Amalia Noviyanty Andri Asriani Asriani, Asriani Asriani Hasanuddin Basrin, Fitriani Chitra Anggriani Salingkat Djagal Wiseso Marseno Farid Farid Ismail Jusman, Jusman Made Tangkas Mahfudz, Abrar Mudinillah, Adam Muhammad Salim Saleh Nur Alam Nur Alam Nur Alam Ponirin Ponirin Pratiwi, Yuliani Putri Andini Rahmat Muhajir Rizal Rizal Rizki Anandar Rosmianti Rostiati Dg Rahmatu Rusmanto, Eko Samliok Ndobe Shahabuddin Saleh Siti Maemunah Sri Anggrahini Supriyanto Supriyanto Syahraeni Kadir Syukri Syukri Wasmun, Herwanto Zulkifli SY. Dome