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Sintesis Ester Sorbitol Oleat Menggunakan Lipase dari Getah Pepaya, Candida rugosa dan Rhizopus arrhizus ( Suhardi Suhardi; Tranggono Tranggono; Pudji Hastuti; M. Muchalal
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The ability of lipase from Carica papaya latex, Candida rugosa and Rhizopus arrhizus to catalyze esterification of sorbitol and oleic acid to produce Sorbitol Oleat Esters (SOE) was investigated in this study. Response Surface Methodology (RSM) was employed to evaluate the effects of temperature (x1 =40-50oC), reaction time (x2=24-72 hours), concentration of enzyme (x3=25-75 units), on percentage molar conversion as well as to determine the optimum condition of this reaction in term of this factors. Based on RSM analysis using lipase from Carica papaya latex, the optimum synthesis conditions that giving 58.31% molar conversion, were : temperature of 45.15oC, reaction time 51.73 hours, concentration of enzyme 37 units. Using lipase from Candida rugosa , the optimum synthesis conditions that giving 59.49 % molar conversion, were : temperature of 45.08oC, reaction time 53.42 hours, concentration of enzyme 75 units. Using lipase from Rhizopus arrhizus, the optimum synthesis conditions that giving 61.89 % molar conversion, were : temperature of 45.01oC, reaction time 61.68 hours, concentration of enzyme 66 units. The characteristics of SOE products using lipase from Carica papaya latex and Rhizopus arrhizus were degree of esterification (DE) 1 and (DE) 2, hydrophilic lypophilic balance 7.5-8.0, and surface tension 34.8-35.1 dyne/cm. SOE products using lipase from Candida rugosa were DE 1, DE 2, and DE 3, hydrophilic lypophilic balance 3-6, and surface tension 31.18-31.83 dyne/cm. and capable to maintain emulsion of water in oil.

Pengawetan Geplak dengan Sorbat dan Propionat Suhardi Suhardi; Y. Marsono
agriTECH Vol 10, No 3 (1990)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Telah dilakukan penelitian penggunaan potasium sorbat dan potasium propionat dengan kadar 0,05%-0,15% untuk mengawetkan geplak. Selama penyimpanan geplak diamati tiga hari sekali selama satu bulan atau sampai geplak berbau tengik atau berjamur. Pengamatan meliputi total jamur, total bakteri, total asam, tingkat ketengikan. Hasil percobaan menunjukkan bahwa geplak yang diberi tambahan sorbat 0,10% dan 0,15% masih awet sampai sebulan; sedangkan geplak yang ditambah propionat sampai kadar 0,15% maupun geplak tanpa penambahan mulai rusak pada hari ke sembilan. Geplak yang diawetkan dengan sorbat agak berbau sorbat yang dapat "dikurangi" dengan penambahan essen.

Penyimpanan Buah Rambutan dalam Atmosfir Termodifikasi Suhardi Suhardi
agriTECH Vol 14, No 3 (1994)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Penelitian tentang penyimpanan buah rambutan segar dalam Iingkungan udara termodifikasi dimaksudkan untuk memperpanjang umur simpan yang sudah diketahui berhasil untuk berbagai macam buah. Penyimpanan dengan atmosfir termodifikasi yang digunakan campuran gas CO2 4%, 02 4 - 8%, N2 88 - 92%; dengan suhu 10 - 15°C. Parameter yang digunakan untuk mengetahui keberhasilan penyimpanan sifat-sifat fisik dan kimia yang dianalisis sampai buah memberikan tanda-tanda rusak. Hasil penelitian menunjukkan bahwa kerusakan buah diikuti dengan penurunan kadar gula, vitamin C, tekstur dan sebaliknya terjadi peningkatan asam dan timbulnya warna coklat pada kulit dan rambut serta berbau tidak sedap. Penyimpanan buah rambutan dengan menggunakan campuran gas CO2 4%, 02 6%, dan N2 90%, pada suhu 15°C memberikan hasil yang terbaik yaitu sampai hari ke-16 buah masih tetap segar, sedang yang disimpan dalam atmosfir terbuka sudah rusak pada hari ke-4.

Perubahan Kimia dan Sensoris Buah Salak Pondoh Selama Penyimpanan dalam Termodifikasi Suhardi Suhardi; Tranggono Tranggono; Umar Santosa
agriTECH Vol 17, No 1 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Salak pondoh (Salacca edulis RENW cultivar Pondoh) is an exotic fruit of Indonesia which is prospective as an export commodity. However, the problem is that the fruit has a short shelf life. The purpose of the investigation was to prolong the shelf life of the produce by storing them in a modified atmosphere (MA). The composition of MA was 02, 1-3% ; CO2, 0-6% and N2, 91-99% ; the storage temperature was 25°C. The results suggested that the best composition of MA was 02, 3% ; CO2, 6%, and N2, 91%. The optimum temperature for the storage was 25°C. After storage for 42 days at gives condition the fruit was still edible and in a good appearance. At contrast, the control samples deteriorated before 14 days storage.

Pola Produksi Etilen, Respirasi, dan Sifat Sensoris Beberapa Buah Pada Kondisi Udara Terkendali Jumeri Jumeri; Suhardi Suhardi; Tranggono Tranggono
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

One method to prolong the selflife of fruit is to control the atmosphere at a low temperature. In This research, the composition of the standard atmosphere (CO2 : 02 : N2) was 0,03% : 21% : 78%, and the composition of the control atmosphere of CO2 : 02 : N2 were (0% : 10% : 90%), (0% : 5% : 95%), (5%, 10%, 85%), and (5% : 90%). The research goal was to detect athylene production using a spectometer photoacustic, respiration rate using a respirator, and determine the sensory of fruit. The Fruits used in the research are apple (Mains syvestris Mill.), mangosteen (Garcinia mangostana L.), guava (Psidium guajava), chico (Manilkara Zapota Linn), avocado (Persea americana Mill.), and banana (Musa paradisiaca). The final results of the research suggested that generally fruits in control atmospheres determine ethylene production and respiration rate are lower than standart. The sensory of fruit in the control atmosphere is the same, too. The quality of fruits is the control atmosphere combinated temperature 10°C was better than the standart. The control atmosphere with composition CO2 5%, 02 5%, N2 90% resulted the best quality fruit.

Usaha Peningkatan Pemanfaatan Jambu Mete: Pengaruh Perlakuan Pemanasan dan Pendinginan Jambu Mete Terhadap Sari Buah yang Dihasilkan Suhardi Suhardi; Muchji Muljoharjo; Kapti Rahayu
agriTECH Vol 2, No 2 (1981)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Pendinginan pada 0oC selama 12 jam terhadap buah jambu mete dapat mengurangi rasa sepet dan kadar tanin pada sari buah yang dihasilkan. Pemanasan dengan uap air panas selama 15 menit pada buah jambu mete akan meningkatkan kekeruhan, menaikkan angka asam, dan menyebabkan perubahan cita-rasa (flavor) pada sari buah yang dihasilkan. Perlakuan pendinginan terhadap jambu mete dan penjernihan dari buahnya dengan gelatin 0,25% dapat mengurangi kadar tanian 50-75%.

Modifikasi Proses Pembuatan Dodol Haryadi Haryadi; Sai'in Sai'in; Suhardi Suhardi
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Preparation of a traditional starch-based sweet (dodol) involved mixing or blending of ingredients comprising glutinous rice flour, coconut milk, coconut sugar, and water with continous stirring until a semi-elastic mass is obtained. The process is labourious and lengthy. Effort were made to simplify and shorten the process by modification of the steps of preparation. Modification I involves steaming of the mixture of glutinous rice flour and water, pounding the cake, boiling the pounded cake with sugar solition; Modification H steaming of the mixture of glutinous rice flour and water, pounding the cake, steaming the mixture of pounded cake and sugar solution; Modification III soaking glutinous rice, boiling the rice with coconut milk, pounding the cake, boiling the punded cake with sugar solution; Modification IV soaking glutinous rice, boiling the rice with coconut milk, pounding the cake, and then steaming the mixture of pounded cake and sugar solution. The resultant dodols were analyzed for water and reducing sugar, the sensoriy of dodol was characterized, and the length of processing steps was evaluated. The result indicated that processes involving steaming to replace boiling gave higher moisture content but resulted in lower reducing sugar which was related with higher sensoric taste and colour scores. All the modified processes gave acceptable products. Modification II even resulted in better overall aceptability of the dodol compared to that of the traditional process, although the value for texture was less than that of the traditional dodol due to higher moisture content. Further, Modification H needed less time than the traditional method did.

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