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B.A. Susila Santosa
Balai Penelitian Tanaman Pangan Sukamandi
Agriculture, Biological Sciences & Forestry

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Aspek dan Prospek Pengolahan Kacang Tanah di Indonesia B.A. Susila Santosa
agriTECH Vol 8, No 4 (1988)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2266.04 KB) | DOI: 10.22146/agritech.19032

Abstract

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Studi Fraksi Protein dan Ensim Peroksidase Kacang Hijau dengan Analisis Sodium Dodesil Sulfat-Poliakrilamid Gel Elektroforesis B.A. Susila Santosa; S. Moeljapawiro
agriTECH Vol 9, No 1 (1989)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1164.618 KB) | DOI: 10.22146/agritech.19039

Abstract

Fraksinasi protein kacang hijau dilakukan dengan empat macam pelarut sehingga didapatkan fraksi-fraksi albumin, globulin, prolamin dan glutelin; sedangkan esktrak ensim peroksidase dilakukan dengan buffer Tris-. HC1, pH 8,3. Identifikasi fraksi-fraksi tersebut dianalisis kadar protein dan dengan sodium dodesil sulfas - poliakrilamid gel elektroforesis (SDS-PAGE) dalam 7,5% gel poliakrilamide dengan buffer elektrolit Tris glisin pH 8,9. Penelitian ini bertujuan untuk mengevaluasi dan .mengidentifikasi fraksi protein kacang hijau serta mendapatkan karakteristik kelarutannya. Hal ini dapat dipakai untuk mempersiapkan proses pengolahan pangan Iebih lanjut yang berkaitan dengan sifatsifatnya. Hasil penelitian menunjukkan bahwa pola fraksi-fraksi protein kacang hijau berbeda satu sama lain, baik dengan varietas maupun suhu ekstraksi. Komponen utama penyusun protein kacang hijau adalah globulin, sebesar 71,0%. Rasio fraksi albumin : globulin : prolamin : glutelin = 30 : 62 : 1 : 4. Ensim peroksidase kacang hijau mempunyai dua isoensim dengan Berat Molekul masing-masing 69.000 dan 42.000.
Pengaruh Rasio Bungkil Kedelai dan Kacang Gude Terhadap Karakteristik Tahu B.A. Susila Santosa; Narta Narta; S. Widowati
agriTECH Vol 18, No 2 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1251.417 KB) | DOI: 10.22146/agritech.19345

Abstract

Soybean oil cake and pigeonpea were the alternatives vegetable protein sources besides soybean. Their high protein content has not been considered yet in the food processing technology especially for tofu product. This study evaluated ratio of soybean oil cake to pigeonpea used in tofu processing, tofu characteristics and recovery, anti nutrition content and organoleptics characteristics of tofu. Ratio of soybean oil cake to pigeonpea used in this study were 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50. The result showed that ratio of soybean oil cake to pigeonpea effected tofu characteristics and recovery. Ratio 100:0 gave the best result either in nutrition (protein) content or recovery, but the tofu contains the highest anti nutrition too. Tofu made from material with ratio of 90:10 and 80:20 had the same characteristics and better than others. Organoleptically, tofu made from material with ratio 100:0; 90:10 and 80:20 were valued higher than others. This study needs to be developed in order to find the best processing technique and condition in larger scale.
Co-Authors Narta Narta S. Moeljapawiro S. Widowati