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Some Characteristics of Oil Palm and Sago Starch Acetates Haryadi Haryadi; Kapti Rahayu Kuswanto
agriTECH Vol 17, No 2 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Pati kelapa sawit dan pati sagu diasetilasi dengan anhidrid asetat pada suhu 25°C dalam larutan alkali. Tingkat pemberian anhidrit asetat adalah 2,5 - 15,0 %, berdasar berat kering pati. Pati asetat yang diperoleh dicirikan mengenai tingkat substitusi (DS), perilaku pembentukan pasta, kemampuan penggelembungan, dan kedapat cernaannya menggunakan amilase pankreas babi. Hasilnya menunjukkan bahwa makin banyak tingkat pemberian anhidrid asetat menghasilkan pati dengan DS makin besar. Prosedur modifikasi yang dilakukan menghasilkan turunan pati dengan DS 0,007 - 0,095 untuk pati kelapa sawit, dan DS 0,041 - 0,056 untuk pati sagu. Asetilasi berakibat menurunkan suhu pembentukan pasta, meningkatkan kemampuan penggelembungan, dan menurunkan kedapatcernaannya secara in vitro. Pati kelapa sawit dan turunannya memiliki suhu pembentukan pasta yang lebih rendah dari pada pati sagu dan turunannya. Sifat-sifat pati kelapa sawit mirip dengan sifat-sifat pati sagu dalam beberapa hal.

Sifat-Sifat Emping Melinjo Giling dengan Tambahan Bikarbonat dan Bisulfit Haryadi Haryadi; Supriyanto Supriyanto
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Traditional preparation of 'emping melinjo' cracker is hard to develope for production using a high capacity processing machine, besides, the product quality is difficult to control. Effort has been made to solve the problem. Cut sheet `emping melinjo' cracker was made by roasting the `melinjo' nut, dehulling, boiling, grinding, sheet forming, cutting, and drying. NaC1 1.50%, bicarbonate (NaHCO3) ranging from 0.00-1.00%, and bisulfite (NaSO3) ranging from 0-600 ppm were added prior to sheet forming. The raw crackers were characterized for qualitative shelilife, and the fried products for degree of expansion, hygroscopicity, objective texture, and sensoric properties. The results indicated that the addition of NaC1 and NaHS03 gave slightly longer sheiflife. Addition of NaHCO3 resulted in increase in degree of expansion of the fried crackers, but addition of NaHCO3>0,75% caused decrease in cracker expansion after frying. Objective texture, crispness and hygroscopicity were correlated to the level of NaHCO3 addition (r=0.99, 0.99, and 0.98, respectively). The best fitted lines for prediction of objective texture, crispness, and hygroscopicity of the fried crackers were y=7,60-3,50x, y=2,72+1,61x, and y=0,62+0,19x. respectively, where x is the level of NaHCO3 addition. The cut sheet crackers appeared lighter in colour compared to the traditional product, but higher addition of NaHCO3 caused the products more yellowish, yet improved the taste and overall acceptability of the resultant fried crackers. At least addition of NaHCO3 0.50% made the fried crackers preferred by panelists.

Pemutihan dan Pengikatan Silang Pati Sagu dan Penggunaannya Untuk Bahan Substitusi Pada Pembuatan Bihun Chatarina Lilis Suryani; Haryadi Haryadi
agriTECH Vol 18, No 4 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bleaching sago starch was conducted by using Ca002 and NaOCI ranging from 0.00-1.00% with continuous mixing. The use of CaOCl2 at 0.75% gave whitest starch, therefore bleaching using this method was adopted to produce starch for further treatment.The bleached starch was subjected to cross-linking using POCE3 ranging from 0.000-0.025%. Degree .of substitution of the modified starch were 0.0000-0.0018. Higher POCl3 addition resulted higher degree of substitution, with consequences of higher temperature of gelatinization, higher stability of the pastes and higher viscosity of the gels. The cross-linked starch could be used to substitute rice in rice noodle making at 20-60%. Higher degree of substitution and higher proportion of modified starch used gave higher breaking strength and stronger texture of the resulted noodle compared to that made from 100% of 1R-36 rice.

Pengaruh Jenis Pengekstrak dan Jenis Pati Terhadap Sifat Gel Cincau yang Dibuat Dengan Ekstraksi dan Pemasakan Optimal Bangun P. Nusantoro; Haryadi Haryadi; Supriyadi Supriyadi
agriTECH Vol 18, No 4 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Black cincau (Mesona palustris) gel is made traditionally by boiling a mixture containing the alkaline extract of the herb and starch followed by cooling to room temperature. In this study, herb extraction time and boiling time of the mixed stuff were optimized based on the smallest degree of syneresis of the gel following cold storage. The alkaline solutions use were solution of qi (traditional alkali) ash and of NaOH at pH 11 and the starches were of tapioca, aren (Arenga pinata) and sago. Effects, of type of alkaline solutions and different starches on the characteristics of gel were also studied. The optimum extraction time using qi ash 4% was 70 min. When the extraction using NaOH at pH 11 was effected, it needed 60 min to get the extract which resulted the most stable gel. The optimum boiling time of the qi extract mixed with tapioca, aren, and sago starches were 60, 40, and 50 min, respectively. Boiling the NaOH extract mixed with tapioca, aren, and sago starches needed 70, 40, and 50 min, respectively, to get the best result. Extraction using qi 4% gave higher total solid of the extract and higher pH of the gel. The highest breaking strength of the gel was produced when the fornulae comprising qi solution and aren was adopted. The gels made from qi extract boiled along with aren and sago starches gave more acceptable gels than that along with tapioca starch. Extraction using the NaOH solution improved the acceptability of the gel made with tapioca starch.

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.

Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai Nordiansyah Firahmi; Sutardi Sutardi; Haryadi Haryadi
agriTECH Vol 18, No 3 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Antioxidative activity of peanut butter made from peanut roasted at various temperatures and times and at different level of peeling were studied. Dry fresh peanut of different level of peeling, Lei) whole, shelled d hulled samples were roasted at 150 , 160 , 170 , and 180 C for 30, 45, .60, and 75 min. The roasted samples were freed from the shell and hull and then ground to pass a 0.2 mm screen. The resulted peanut butters were characterized for their oxidative ittibition by incorporating them into oleic acid and kept at 60 C for 24, 48, and 72 hr, and then the peroxide values were followed. Lower peroxide value reflected higher antioxidative activity. The antioxidative activity was expressed as the ability of the butter to inhibit oxidation of oleic acid. Peroxide value of the kept oleic acid increased tremendously, while those of the mixtures of oleic and the butters made from peanut of various treatment after keeping for 24 hr showed no difference from each other. After kept for 48 hr the difference in peroxide value of the mixtures was again not found. Keeping for 72 hr resulted in significantly difference in the values. The butter made from roasted; shelled peanut showed higher antioxidative activity (62,62%) than that obtained from roasting of unshelled peanut did (62,22%). Excluding peanut hull in grinding roasted peanut to produce butter gave lower activity (62,27%) than grinding of roasted peanut along with the hull did (64,56%). Increase in temperature and roasting time resulted in increase in the activity. From the various temperature the highest antioxidative activity was shown by the butter made from peanut roasted at 180 C (64,90%) and the lowest value was resulted from the roasting at 150 C (61,46%). While from the various roasting times, the lowest activity was given by roasting of peanut for 75 min (67,03%) and the lowest value resulted from roasting for 30 min (58,43%)

Substitusi Beras dengan Jagung pada Pembuatan Lempeng Gendar dengan Cara yang Disederhanakan Ag. Pamudji Rahardjo; Haryadi Haryadi
agriTECH Vol 18, No 3 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Traditional rice crackers (lempeng gendar) were prepared by a simplified processing method involving milling of rice, mixing of the flour with boiled water and traditional alkaline salt and NaCI, steaming of the dough on trays, cooling, slicing, drying, and finally frying. The raw material was varied by adding corn flour to the rice (IR-36 and IR-42) flours to get the proportions of 100, 75, 50, 25% and 0 % (100% corn flour). Higher amilose content of the flours (IR-42 rice 15.1%, IR-36 18.4%, and corn 26.8%) gave higher moisture content of the raw rice crackers produced by the simplified method, smaller expansion of the fried product with a consequence of smaller higroscopicity, but resulted in poorer crispiness. Rice crackers made from IR-36 rice flour substituted with 0r75% corn flour, and those made from IR-42 rice flour substituted with 0-50% showed significantly no difference in the overall acceptability with the poduct made from IR-36 rice flour by adopting the traditional processing way. Therefore, the simplified method, which took a shorter time, might replace the traditional way, and substitution of rice with corn to produce the traditional rice crackers was adoptable.

Peningkatan Kualitas Biji Kakao Non Fermentasi Melalui Perlakuan Pendahuluan Sebelum Inkubasi M. Iqbal Prawira Atmaja; Haryadi Haryadi; Supriyanto Supriyanto
Jurnal Tanaman Industri dan Penyegar Vol 3, No 1 (2016): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v3n1.2016.p11-20

The cocoa beans produced by farmers in Indonesia are mostly nonfermented with unfavourable taste and flavour. Incubating the cocoa beans in acetate buffer medium has been shown to improve the quality of non fermented dried cocoa beans. Pre-incubation treatments of non fermented cocoa beans by physical treatments such as soaking and crushing them prior to the incubation in acetate buffer is expected to improve the beans quality (i.e. fermentation index and polyphenol). The aim of the research was to determine the effect of pre-incubation treatment of non fermented dried cocoa beans in acetate buffer medium on fermentation index and total polyphenols content.The research was carried out in Process Engineering Laboratory, Food Chemical and Biochemical Laboratory, and Postharvest Technology Laboratory at Gadjah MadaUniversity from April to December 2013. The research used three treatments, first: the crushed beans size 4 mm, whole beans soaked in water (45°C; 16 hours), and beans without soaking (control). The incubation was performed in two stages, the first stage was in the acetate buffer medium at pH 2.7; 600 mM for 24 hours, then subconsequently at pH 5.5; 600 mM for 12 hours. The results showed that crushed bean treatment of non fermented cocoa beans prior to incubation increased the fermentation index values, from 1.15 to1.54 and decreased total polyphenol content from 55.69 to 24.16mg GAE/g.

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