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Purnama Darmadji
Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
Agriculture, Biological Sciences & Forestry

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Studi Pembuatan Teh Daun Tanaman Kakao (Theobroma cacao L) sebagai Minuman Penyegar Supriyanto Supriyanto; Purnama Darmadji; Iik Susanti
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.567 KB) | DOI: 10.22146/agritech.9437

Abstract

In the cultivation of cocoa plant, leaf trimming is done at any given time interval. Leaves pruned are not used optimally and are normally wasted during frequent pruning, whereas cocoa leaves contain polyphenols and has antioxidant activity equivalent and similar to green tea, even greater than in green tea. This study was aimed to assess the possibility of utilization of cocoa trees pruned leaves as a tea for a refreshing beverage that is processed in accordance with the principles of green tea processing. Young cocoa leaves that is the apex plus 3 leaves below it, and the old leaves that is 5 th leaf to the 8 th leaf, are withered at a temperature of 90-100 oC RH <70% for 5, 10 and 15 minutes. The leaves wilt then milled/rolled at ambient temperature, dried at 90-100 oC for 4 hours to dry cocoa leaves until  the moisture content reaches of 3-5%. Observation and analysis were done, including the moisture content, color, total polyphenol content, and  antioxidant activity on powdered cocoa leaf tea and sensory test on a refreshing beverage. The results showed that refreshing beverages from cocoa leaf tea boiled water can be accepted by the panelists, and panelists most preferred the refreshing beverage made from young cocoa leaves withered for 10 minutes. The beverage  is very brown color, slightly smelling leaves, slightly bitter and slightly astringent. Powdered cocoa leaf tea contain a total polyphenols between 0.42 to 0.74 mg/100 g, have antioxidant activity between 20.31 to 36.86%, not much different from the antioxidant activity of green tea commercial, amounting to 16% even slightly larger.ABSTRAKPada budidaya tanaman kakao perlu dilakukan pemangkasan daun pada setiap waktu tertentu. Daun hasil pangkasan belum dimanfaatkan secara optimal, padahal daun kakao mengandung polifenol dan mempunyai aktivitas antioksidan setara dan serupa dengan teh hijau, bahkan lebih besar dari pada teh hijau. Penelitian ini bertujuan untuk mengkaji kemungkinan pemanfaatan daun tanaman kakao hasil pangkasan sebagai teh untuk minuman penyegar yang dipersiapkan seperti pada pengolahan teh hijau. Daun kakao muda yaitu pucuk ditambah 3 daun dibawahnya (1-4) dan daun tua yaitu daun nomer 5 dan 3 daun dibawahnya dilayukan pada suhu 90-100 C RH <70% selama 5, 10 dan 15 menit. Daun layu kemudian digiling/digulung pada suhu ruang, dikeringkan pada suhu 90-100 oC selama 4 jam hingga dihasilkan daun kakao kering berkadar air 3-5%. Dilakukan pengamatan dan analisis meliputi kadar air, warna, kadar total polifenol, aktivitas antioksidan dan uji sensoris pada air rebusan teh daun kakao sebagai minuman penyegar. Hasil penelitian menunjukkan bahwa minuman penyegar hasil rebusan teh daun kakao dapat diterima oleh panelis, dan  yang paling disukai adalah air rebusan teh yang dibuat dari daun kakao muda dilayukan 10 menit. Air rebusan tersebut  warnanya sangat coklat, sedikit berbau daun, agak pahit dan sedikit sepat. Bubuk teh daun kakao mengandung total polifenol antara 0,42-0,74 mg/100 g, mempunyai aktivitas antioksidan antara 20,31 – 36,86%.
Mikroenkapsulasi Oleoresin Ampas Jahe (Zingiber officinale var.Rubrum) dengan Penyalut Maltodekstrin Fatchul Anam Nurlaili; Purnama Darmadji; Yudi Pranoto
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (658.138 KB) | DOI: 10.22146/agritech.9518

Abstract

Ginger essential oil distillation produces pulp which still contains oleoresin. In this study, the extraction of pulp ginger oleoresin was done for further exploitation. Microencapsulation was done to ease product handling and packaging. The aim of this study was to determine the characteristics of the microcapsules of pulp ginger oleoresin. Pulp ginger oleoresin was extracted using ethanol 96% as solvent with three variations of ratio (w/v)of 1:4, 1:5, and 1:6. Microencapsulation was performed with spray drying technique using maltodextrin coating. In this study, there were three ratio of oleoresin : maltodextrin (1:50, 1:25, and 1:16,7). The results showed that the highest microencapsulation efficiency of pulp ginger oleoresin was attained by the ratio of 1:16,7. This microcapsule had a water content of 6.37% (db), water activity 0.20, bulk density 0.46 g/ml, solubility 622.33 seconds, total oil 42.62 x10-2 g/g microcapsules, surface oil 18.12 x10-2 g/g microcapsules, microencapsulation efficiency 22.13%, and the estimated size between 1.05 to 12.90 μm. The chemical profile of pulp ginger oleoresin after the drying process was changed in this experiment.ABSTRAKDistilasi minyak atsiri jahe menghasilkan ampas yang masih mengandung oleoresin. Dalam penelitian ini dilakukan ekstraksi oleoresin ampas jahe agar bisa dimanfaatkan lebih lanjut. Mikroenkapsulasi dilakukan untuk mempermudah penanganan dan pengemasan produk. Penelitian ini bertujuan untuk mengetahui karakteristik mikrokapsul oleoresin ampas jahe. Ekstraksi oleoresin ampas jahe menggunakan pelarut etanol 96% dengan tiga variasi rasio (b/v), yaitu1:4, 1:5, dan 1:6. Mikroenkapsulasi dilakukan dengan teknik spray drying menggunakan penyalut maltodekstrin. Dalam penelitian ini dilakukan tiga variasi rasio oleoresin:maltodekstrin (1:50, 1:25, dan 1:16,7). Hasil penelitian menunjukkan bahwa efisiensi mikroenkapsulasi oleoresin ampas jahe tertinggi ada pada rasio 1:16,7. Mikrokapsul ini memiliki kadar air 6,37 % (db), αw 0,20,bulk density 0,46 g/ml, kelarutan 622,33 detik, total oil 42,62x10- 2g/g mikrokapsul, surface oil 18,12 x10- 2g/g mikrokapsul, efisiensinya 22,13 %, dan estimasi ukuran antara 1,05-12,90 μm. Oleoresin ampas jahe mengalami perubahan profil komponen kimiawisetelah melalui proses pengeringan.
Daya Hambat Asap Cair Kulit Batang Sagu terhadap Kerusakan Oksidatif Lemak Ikan Tuna (Thunnus sp) Asap Daniel Ambrosius Nicolas Apituley; Purnama Darmadji
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1717.357 KB) | DOI: 10.22146/agritech.9797

Abstract

Recent years using of liquid smoke as biopreservation in fish preservation technology has been carried out and developed. The aim of this research was to study the liquid smoke of sago bark as antioxidant to inhibit oxidative damage of smoked tuna (Thunnus sp) fat. Antioxidant activity was tested by DPPH method, while oxidative damage was tested by TBA value. The result showed that liquid smoke of sago bark had ability as an antioxidant, and inhibited oxidative damage of smoked Tuna fat during storage. It concluded that treatment of liquid smoke with concentration 4% could inhibit increasing TBA value rate of smoked Tuna during storage if compared to control and traditionally smoked Tuna.ABSTRAKSekarang ini penggunaan asap cair sebagai biopreservasi dalam teknologi pengolahan ikan telah dilakukan dan dikembangkan. Tujuan penelitian ini adalah melakukan kajian terhadap asap cair dari kulit batang sagu untuk digunakan sebagai sumber antioksidan dalam menghambat kerusakan oksidatif ikan Tuna asap. Kemampuan sebagai antioksidan diuji dengan metode DPHH sedangkan kemampuan menghambat kerusakan oksidatif lemak ikan asap dilakukan dengan mengukur perubahan nilai TBA ikan asap selama penyimpanan. Hasil penelitian ini menunjukkan bahwa asap cair dari kulit batang sagu memiliki kemampuan sebagai antioksidan dan dapat menghambat kerusakan oksidatif lemak ikan tuna asap selama penyimpanan. Berdasarkan penelitian ini dapat disimpulkan bahwa perlakuan asap cair dengan konsentrasi 4% dapat menghambat laju peningkatan nilai TBA ikan tuna asap selama penyimpanan bila dibandingkan dengan perlakuan kontrol dan pengasapan tradisional.
Co-Authors . Supriyanto Daniel Ambrosius Nicolas Apituley Fatchul Anam Nurlaili Iik Susanti Yudi Pranoto