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All Journal Proceeding Seminar LPPM UMP Tahun 2014 agriTECH Livestock and Animal Research JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Unri Conference Series: Community Engagement Proceedings Series on Physical & Formal Sciences Indonesian Community Journal Prosiding Seminar Nasional Mini Riset Mahasiswa

Chatarina Wariyah

Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta Jl. Wates Km 10 Yogyakarta 55753

Author-ID : 2869771

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Mechanical Engineering Public Health Social Sciences Veterinary Other

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Kondisi Kritis dan Stabilitas Aktivitas Antioksidatif Minuman Gel Lidah Buaya (Aloe vera var. chinensis) selama Penyimpanan Chatarina Wariyah; Riyanto Riyanto; Muhamad Salwandri
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aloe vera contains a flavonoid compound which has functional property as an antioxidant. Previous study has shown that aloe vera gel drink, a product of aloe vera, has high antioxidative activity, but the stability of the antioxidative activity during storage has not been known yet. The purpose of this research was to determine the critical condition and the antioxidative activity of aloe vera gel drink during storage. Specifically, the purposes of this research were to determine the critical condition of the aloe vera gel drink, to evaluate the chemical and physical properties of the aloe vera gel drink when packaged with polypropylene film until critical condition was reached, to evaluate the changes in antioxidative activity during storage and to determine the storage life of the aloe vera gel drink based on the critical condition and the antioxidative activity. The results showed that the critical condition of aloe vera gel drink was determined by increasing the titratable acidity and the critical properties were determined by its odor and sour taste. The characterictics of the aloe vera gel drink at the critical condition were titratable acidity 0.12+0.01% (wb) and sugar 7.43+0.09 % (wb), at a sugar/acid ratio of 61.92. The aloe vera gel drink packaged with 0.4 mm polyethylene film had a storage life of one week. The antioxidative activity of fresh aloe vera gel drink had a RSA percentage of 27.71% and lipid peroxidation inhibition of 6.30%. After a week in storage, the RSA decreased to 21.98% and lipid peroxidation inhibition became 5.63%.ABSTRAKLidah buaya mengandung senyawa flavonoid yang memiliki sifat fungsional sebagai antioksidan. Pengolahan lidah buaya menjadi produk minuman gel lidah buaya telah dilakukan sebelumnya dan hasilnya menunjukkan aktivitas antioksidasi cukup tinggi. Namun sampai saat ini stabilitas aktivitas antioksidasi minuman gel lidah buaya selama penyimpanan belum diketahui. Tujuan penelitian ini adalah menentukan kondisi dan sifat kritis minuman gel lidah buaya dan mengevaluasi stabilitas sifat antioksidasi selama penyimpanan. Secara khusus tujuannya adalah menentukan kondisi kritis minuman gel lidah buaya, mengevaluasi perubahan kimia dan fisik minuman gel lidah buaya dalam kemasan plastik sampai mencapai kondisi kritis, mengevaluasi perubahan aktivitas antioksidasi secara periodik selama penyimpanan, dan menentukan daya simpan minuman gel lidah buaya berdasarkan kondisi kritis dan aktivitas antioksidasinya. Hasil penelitian menunjukkan bahwa kondisi kritis minuman gel lidah buaya ditentukan oleh peningkatan keasaman dan sifat kritis ditentukan oleh perubahan bau dan munculnya rasa masam. Secara khusus kesimpulannya adalah kondisi kritis minuman gel lidah buaya terjadi pada keasaman tertitrasi 0,12+0,01%(bb), kadar gula 7,43+0,09 % (bb), pada rasio gula/asam 61,92. Minuman gel lidah buaya dalam kemasan plastik poliethilen 0,4 mm daya simpannya satu minggu. Aktivitas antioksidasi minuman gel lidah buaya segar adalah dengan nilai Radical Scavenger Activity (RSA) 27,71% dan penghambatan peroksidasi lemak 6,30%. Setelah penyimpanan satu minggu nilai RSA turun menjadi 21,98% dan penghambatan peroksidasi lemak 5,63%.

Stabilitas Sifat Antioksidatif Lidah Buaya (Aloe vera var. chinensis) selama Pengolahan Minuman Lidah Buaya Riyanto Riyanto; Chatarina Wariyah
agriTECH Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aloe vera had functional properties as an antioxidant due to its flavonoid compound. However, the use of aloe veraextract were less practical, perishable and low acceptability. Therefore, aloe vera would be processed into aloe vera drink. The purpose of this research was to produce acceptable aloe vera drink with high antioxidative effect. Specifically, the objectives of this research were to evaluate antioxidative activity of aloe vera extract, to evaluate antioxidative properties changes during processing of aloe vera drink based on their ability to scavenge DPPH radicals and to inhibite lipid peroxidation, and to determine process conditions that resulted acceptable product. The research showed that aloe vera extract had high antioxidative activity shown by the percentage of Reactive Scavenging Activity (RSA) of 35.17 % and inhibition of lipid peroxidation of 49.53 %. Blanching of aloe vera gel with the higher temperature, produced aloe vera drink with low antioxidative activity. The antioxidative activity in every stage of processing aloe vera drink decreased especially after immersion in NaCl or lime solution. Processing of aloe vera drink with blanching at temperature of 70 °C produced the most acceptable aloe vera drink with high antioxidative activity.ABSTRAKLidah buaya atau aloe vera memiliki sifat fungsional sebagai antioksidan karena mengandung senyawa flavonoid.Penggunaan lidah buaya dalam bentuk ekstrak kurang praktis, mudah rusak dan akseptabilitasnya rendah. Oleh karena itu dilakukan pengolahan gel lidah buaya menjadi minuman lidah buaya. Tujuan penelitian ini adalah menghasilkan minuman lidah buaya dengan sifat antioksidatif dan akseptabilitas tinggi. Secara khusus tujuannya adalah mengevaluasi aktivitas antioksidasi ekstrak lidah buaya, mengevaluasi perubahan sifat antioksidatif lidah buaya selama pengolahan minuman lidah buaya berdasarkan kemampuannya menangkap radikal bebas DPPH dan menghambat peroksidasi lemak, dan menentukan kondisi proses terbaik yang dapat menghasilkan minuman lidah buaya dengan akseptabilitas tinggi. Hasil penelitian menunjukkan bahwa ekstrak lidah buaya memiliki aktivitas antioksidasi dengan persentase Reactive Scavenging Activity (RSA) sebesar 35,17 % dan penghambatan peroksidasi lemak 49,53 %. Blansing gel lidah buaya dengan suhu semakin tinggi menghasilkan minuman lidah buaya dengan aktivitas antioksidasi rendah. Aktivitas antioksidasi pada setiap tahap pengolahan minuman lidah buaya semakin menurun terutama setelah perendaman dalam larutan NaCl atau larutan kapur. Pengolahan minuman lidah buaya dengan suhu blansing 70 oC dapat menghasilkan minuman lidah buaya yang paling akseptabel dengan aktivitas antioksidasi tinggi.

Restrukturisasi Menir Menjadi Beras Berkalsium Tinggi dengan Metode Ekstrusi Chatarina Wariyah
agriTECH Vol 30, No 3 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Indonesian calcium intake is still low. So, calcium fortification in such as rice is important. Rice fortification by extru- sion method was conducted by mixing rice flour with fortificant solution, molding and drying. The rice that was resulted from this process is called ultra rice. Menir (finely ground grain rice) will be used as raw material of ultra rice. The purposed of this research was to produce high calcium extrusion rice or ultra rice with physical, organoleptic properties and cooking quality as normal rice. The specific purposes were to evaluate the effect of the type and amount of binder(gluten and tapioca) on the characteristics of ultra rice, to determine type and amount of binder that resulted high cal- cium ultra rice with high acceptability. The result showed that high calcium ultra rice with tapioca as binder had colour,texture and organoleptic properties as normal rice. The ultra rice texture tended harder than IR-64, but cooked-ultra ricewas softer. The colour of ultra rice with tapioca as binder was similar with IR-64, but ultra rice with gluten as binderwas more yellowness. The cooking quality of ultra rice was less acceptable than IR-64. The high acceptability of ultra rice was made with 4 % tapioca as binder, and the characterictics of this ultra rice were : hardness 140.43N, deforma- tion 63.70 %, the colour with lightness (L) 71.08, yellowness (b) 11.00, redness (a) -0.27 and good cooking quality.ABSTRAKAngka kecukupan asupan kalsium masyarakat Indonesia saat ini masih rendah. Untuk itu perlu dilakukan fortifikasi pada pangan yang umum dikonsumsi masyarakat luas seperti beras. Salah satu cara fortifikasi beras adalah dengan metode ekstrusi yaitu mencampur larutan fortifikan dengan tepung beras, kemudian dicetak dan dikeringkan. Berasyang dihasilkan sering disebut sebagai beras ultra. Untuk meningkatkan kemanfaatan hasil samping penggilingan padi,maka digunakan menir sebagai bahan baku beras ultra. Permasalahannya adalah sifat fisik dan inderawi serta kualitastanak beras ditentukan oleh binder (bahan pengikat) yang digunakan. Tujuan penelitian ini adalah menghasilkan berashasil ekstrusi atau beras ultra berkalsium tinggi dengan sifat fisik, inderawi dan kualitas tanak seperti beras biasa. Se-cara khusus tujuannya adalah mengevaluasi pengaruh jenis dan jumlah binder (gluten dan tapioka) terhadap sifat-sifatberas ultra, menentukan jenis dan jumlah binder yang tepat agar dihasilkan beras ultra dengan sifat fisik dan kualitastanak yang disukai. Hasil penelitian menunjukkan bahwa beras ultra berkalsium tinggi yang dibuat dengan bindertapioka memiliki warna, tekstur dan sifat inderawi seperti beras biasa. Secara khusus kesimpulannya adalah jenis dan jumlah binder kurang berpengaruh terhadap tekstur beras maupun nasi beras ultra, namun dibandingkan beras IR-64 tekstur beras ultra cenderung lebih keras, akan tetapi nasinya lebih lunak. Sedangkan warna beras ultra dengan binder tapioka hampir sama dengan beras IR-64, sedang dengan gluten agak kekuningan. Kualitas tanak beras ultra kurang baik dibandingkan beras IR-64. Beras ultra yang paling disukai adalah yang dibuat dengan binder tapioka 4 %. Beras tersebut memiliki karakteristik kekerasan 140,43N, deformasi 63,70 %, warna dengan nilai L: 71,08, b: 11,00 dan a:-0,27 dengan kualitas tanak cukup baik.

Isoterm Sorpsi Lembab Beras Berkalsium Chatarina Wariyah; Supriyadi Supriyadi
agriTECH Vol 30, No 4 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Calcium-fortified rice is a dried product that is vulnerable to moisture sorption. The storage condition and the deterioration rate during storage could be evaluated by its moisture sorption isotherm. Moisture sorption isotherm of rice and calcium-fortified rice of three rice varieties i.e. low - (Memberamo), medium - (Ciherang) and high amylose rice (IR-42) were determined by static gravimetry method at temperature 25 oC. Samples were equilibrated at control temperature during 14 days in the desiccators adjusted at water activity (a ) between 0.076 – 0.930. GAB equation was used to evaluate water adsorption isotherm curve. The research showed that these curves were sigmoid and the aof monolayer of calcium-fortified rice tended lower than normal rice. The higher amylose of rice led to the lower a ofcalcium-fortified rice.ABSTRAKBeras berkalsium merupakan produk kering yang rentan terhadap uap air. Untuk menentukan kondisi penyimpanan yang tepat dan kecepatan kerusakan beras berkalsium selama penyimpanan perlu dievaluasi pola penyerapan air atau isoterm sorpsi lembabnya. Isoterm sorpsi lembab beras berkalsium dari tiga varietas beras yaitu amilosa rendah (Memberamo), sedang (Ciherang) dan tinggi (IR-42) ditentukan menggunakan metode gravimetri statis pada suhu 25 oC. Sampel disimpan dalam desikator yang berisi garam jenuh dengan aktivitas air (a ) antara 0,076 – 0,903 yang ditempatkan dalam ruangan pada suhu terkendali selama 14 hari atau sampai mencapai kadar air seimbang. Model yang digunakan untuk mengevaluasi kurva adsorpsi lembab beras berkalsium adalah persamaan GAB (Guggenheim Anderson de Boer). Hasil penelitian menunjukkan bahwa kurva isoterm sorpsi lembab beras berkalsium berbentuk sig- moid dan a monolayer cenderung lebih rendah daripada beras normal dengan adanya penambahan kalsium. Aktivitas air beras berkalsium semakin rendah dengan semakin tinggi kadar amilosa.

Penggunaan Pengawet dan Pemanis Buatan pada Pangan Jajanan Anak Sekolah (PJAS) di Wilayah Kabupaten Kulon Progo-DIY Chatarina Wariyah; Sri Hartati Candra Dewi
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

School-food (SF) is processed-foods sold by vendor in the elementary school. Recently, many SF has been found to contain excessive food additives and used hazardous substances those are prohibited i.e. formalin, boric acid and rhodamin. The prebious survey showed that the considerations for buying food of most people in Kulon Progo District of DIY province were price, taste, appearance, and were not of the quality and nutrition. The purpose of this research was to determine the SF profile in Kulon Progo District, especially those used excessive food additive (preservative and artificial sweetener), SF with hazardous substances, and the relation between SF condition and the education level of the vendor. The sampling method used Proportionate Random Sampling consists of two stages, namely: 1) sampling to determine the sub-district samples and 2) sampling to determine the amount of the elementary-school of each sub-district for SF sampling. The data were collected by direct observation, interview and experimental method. Analysis of sodium benzoat and sorbic acid, saccharin, sodium cyclamate, and unrecommended/hazardous substances were conducted in BBPOM Laboratory and BLK of Yoyakarta. The data were statistically analyzed by statistic-descriptive and processed with microsoft excell and SPSS for window version 13 for Spearman correlative test.The research showed that SF at the elementary school in Kulon Progo District indicated to contain excessive food additives and hazardous substances. There were 4% samples containing excessive sodium benzoat, sorbic acid and 8% samples containing excessive artificial sweetener of sodium cyclamate. SF with boric acid was 3% samples (cilok, sosis, kerupuk rambak) and with formalin was 1% samples (burjo,cimol). There was a significant correlation between the education level of the SF vendor with knowledge about formalin, boric acid and artificial sweetener.ABSTRAKPangan jajanan anak sekolah (PJAS) merupakan pangan olahan yang biasa dijual di Sekolah Dasar. Saat ini diketahui banyak PJAS mengandung Bahan Tambahan Pangan (BTP) yang tidak memenuhi persyaratan (TMS) dan menggunakan bahan berbahaya (formalin, rhodamin, boraks). Survei menunjukkan bahwa masyarakat di Kabupaten Kulon Progo-DIY dalam membeli produk pangan lebih mengutamakan pertimbangan harga murah, rasa, dan penampilan daripada mutu dan gizi. Tujuan penelitian adalah menentukan profil PJAS yang beredar di Kabupaten Kulon Progo. Secara khusus tujuan penelitian adalah mengidentifikasi PJAS dengan BTP (pengawet dan pemanis) TMS, penggunaan bahan berbahaya pada PJAS dan mengevaluasi korelasi antara pendidikan pedagang PJAS dengan pengetahuan tentang bahan tambahan. Sampling dilakukan dengan metode Proportionate Random Sampling, terdiri dua strata yaitu: strata I sampling untuk menentukan kecamatan terpilih dan strata II sampling untuk menentukan jumlah SD tiap kecamatan tempat mengambil sampel PJAS. Teknik pengumpulan data melalui observasi atau pengamatan langsung, interview dan metode eksperimen untuk menentukan pengawet dan pemanis TMS dan bahan berbahaya. Analisis pengawet Na benzoat dan asam sorbat, pemanis sakarin dan Na-siklamat, bahan berbahaya boraks dan formalin dilakukan di laboratorium BBPOM dan BLK Yogyakarta. Data yang diperoleh dianalisis secara statistik deskriptif dan diolah menggunakan program microsoft excell dan SPSS for window version 13 untuk menguji korelasi Spearmen. Hasil penelitian menunjukkan bahwa PJAS yang beredar di Sekolah Dasar di kabupaten Kulon Progo terindikasi mengandung bahan tambahan pangan dengan dosis TMS dan bahan berbahaya yang dilarang. Terdapat 4% sampel PJAS dengan pengawet sodium benzoat dan asam sorbat TMS dan pemanis sodium siklamat 8% sampel. PJAS mengandung boraks ada 3% sampel (cilok, sosis, kerupuk rambak) dan formalin 1% sampel pada burjo dan cimol. Ada korelasi antara tingkat pendidikan pedagang dengan pengetahuan tentang bahan berbahaya seperti formalin dan boraks serta pemanis buatan.

Efek Antioksidatif dan Akseptabilitas Bakso Daging Ayam Ras dengan Penambahan Gel Lidah Buaya Chatarina Wariyah; Riyanto Riyanto
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Currently, the consumption of broiler-chicken meat increases up to 3.7510 kg/cap/year. This condition is due to the increasing of population growth and food businesses which use chicken meat. On the other hand, the chicken meat contains of high fat, thus easily oxidized and resulted in free radicals and off- flavor. Chicken meat is widely used as meatball that is processed through the stage of meat-milling and boiling which triggers fat oxidation. Therefore, an antioxidant is needed to inhibit oxidation. Aloevera contains flavonoid compounds that could scavange free radicals. The objective of this research was to optimize the addition of aloe vera gel in the chicken meatball to obtain high antioxidant effect and acceptable product. Considering its high water content (> 98%), in this study aloe vera gel was added as an ice-substitution in the making of meatball. The meatballs were made by mixing of 250 g chicken meat with 125 g tapioca for each sample, seasoning (salt, pepper, garlic), and added ice with water/aloe vera gel ratio (g/g) of 100/0; 85/15; 70/30; 55/45 and 40/60. The doughs were molded in ball-shape then boiled at 90 oC for 10 minutes. The meatballs were subjected to analysis of moisture content, the ability to scavenge of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical or radical scavenging activity (RSA), acid, peroxide and thyobarbituric acid (TBA) number, physical properties including water holding capacity (WHC), cooking loss, and texture (softness, chewiness and deformation) as well as acceptability by hedonic test. The results showed that the highest acceptability and antioxidative activity of meatballs was obtained in meatball with the ratio of water/gel between 55/45- 40/60 (g/g). This aforementioned meatball had softer texture and likely chewiness. The percentage of the WHC and cooking loss were not significantly different, but it had high RSA and lowest value of acid, peroxide and TBA numbers. ABSTRAKSaat ini konsumsi daging ayam ras pedaging meningkat hingga mencapai 3,7510 kg/kap/tahun. Hal ini disebabkan antara lain oleh meningkatnya jumlah penduduk dan usaha di sektor pangan yang menggunakan daging ayam ras. Disisi lain, daging ayam ras mengandung lemak cukup tinggi, sehingga mudah teroksidasi menghasilkan radikal bebas dan penurunan flavor. Daging ayam ras banyak digunakan sebagai bakso yang diolah melalui proses penggilingan daging dan perebusan, sehingga dapat memicu terjadinya oksidasi lemak. Oleh sebab itu, diperlukan antioksidan untuk menghambat oksidasi. Aloe vera diketahui mengandung senyawa flavonoid yang dapat menangkal radikal bebas. Tujuan penelitian ini adalah melakukan optimasi penambahan gel lidah buaya pada pembuatan bakso daging ayam ras untuk menghasilkan bakso dengan efek antioksidatif tinggi dan disukai. Pada penelitian ini gel lidah buaya ditambahkan untuk mensubtitusi es batu yang digunakan pada pembuatan bakso, mengingat kandungan air gel tinggi (> 98%). Pembuatan bakso untuk setiap 250 g daging ayam ditambah 125 g tapioka, bumbu (garam, merica, bubuk bawang putih) dan es batu yang dibuat dengan variasi rasio air/gel lidah buaya (g/g): 100/0; 85/15; 70/30; 55/45 dan 40/60. Bahan dicampur menjadi adonan dan dibuat bola-bakso, selanjutnya direbus pada suhu 90 oC selama 10 menit. Analisis yang dilakukan adalah kadar air, kemampuan menangkap radikal DPPH, angka asam, peroksida dan TBA (thyobarbituric acid); sifat fisik: water holding capacity (WHC), cooking loss, tekstur (kelunakan, kekenyalan dan deformasi) dan akseptabilitas bakso ditentukan secara inderawi dengan Hedonic Test. Hasil penelitian menunjukkan bahwa bakso dengan akseptabilitas dan aktivitas antioksidasi tinggi dibuat dengan es batu dengan rasio air/gel lidah buaya 55/45-40/60 (g/g). Bakso tersebut lebih lunak dan kekenyalannya disukai. Persentase WHC dan cooking loss tidak berbeda nyata, nilai RSA tinggi, sedangkan angka asam, peroksida dan TBA paling rendah.

Karakteristik Growol yang Dibuat dengan Variasi Varietas Ubi Kayu (Manihot esculenta Crantz) dan Lama Fermentasi Sandi Afrianto; Chatarina Wariyah
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Growol is a staple food made from processed cassava through fermentation, washing, pressing, and chopping. It is beneficial to health due to its lactic acid bacteria content. The problem was that producers always mix different cassava varieties, and varied fermentation time. Meanwhile, each cassava has different composition, especially their starch content. The fermentation time was not constant which ranges between 2-4 days. Furthermore, the typical sour taste and lactic acid bacteria content are determined by the length of this period. Therefore, this study aimed to evaluate the effect of cassava varieties and fermentation time on the chemical properties, total lactic acid bacteria (LAB), and the preference level of growol. The cassava used in this study were Meni, Ketan, and Lanting varieties, with fermentation time ranging between 2-4 days. Each sample were analyzed to determine moisture content, starch, and amylose. Furthermore, the fermented cassava that has been washed and pressed, was steamed for 15 minutes. Therefore, the resulted growols were analyzed to determine their moisture content, pH, titratable acidity, total LAB, and preference level using hedonic test method. The results showed the starch content were not significantly different, but the chemical properties was affected by the fermentation time (moisture content, amylose, titratable acidity), total LAB and preference level. Furthermore, the acceptable growols were made from Meni variety with fermentation time ranging between 2-4 days, or Ketan and Lanting varieties with 2 days fermentation. However, based on the lactic acid bacteria content, growol should be made with Meni variety with 4 days fermentation process, which had moisture content of 60.31 ± 0.21%, titratable acidity of 0.40 ± 0.05% and lactic acid bacteria content of 1.5x106 cfu/g.

Co-Authors Agus Slamet Astuti, Luri Retno Awangningrat, Prabu Aria Chatarina Lilis Suryani Muhamad Salwandri Riyanto Riyanto Riyanto Riyanto Riyanto Sandi Afrianto Sari, Yuli Perwita Sri Hartati Candra Dewi Supriyadi Supriyadi

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