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Tyas Utami

Fakultas Teknologi Pertanian, Universitas Gadjah Mada

Author-ID : 2871591

Agriculture, Biological Sciences & Forestry

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Articles

Penetrasi Natrium Bisulfit dan Kalium Sorbat Ke Dalam Nanas Selama Perendaman dan Pengaruhnya Terhadap Produk Nanas Tyas Utami; Sri Anggrahini; Eni Harmayani; Sri Raharjo; Riri Iramani
agriTECH Vol 16, No 3 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Preservation process of pineapple was carried out through combination of blanching, reduction of pH, addition of sugar and chemical preservatives and vacuum packaging. The effectivity of chemical preservatives used was influenced by their penetration into pineapple. The aims of this study were to investigate penetration effectivity of sodium bisulphite into pineapple in the presence of potassium sorbate and their influence to the product during storage. Prepared pineapples were soaked in solution (pH 3,0) containing of 40% w/v sucrose, with various concentrations of sodium bisulphite (100-500 ppm) and potassium sorbate (0-1500 ppm) for 24 hours. The products were packed in vacuum plastic and stored in room temperature. The result showed that penetration of sodium bisulphite into pineapple was greatly influenced by potassium sorbate concentration. On the other hand, penetration of potassium sorbate into pineapple was not significantly affected by sodium bisulphite concentration. Combination of sodium bisulphite (100-500 ppm) and potassium sorbate (0 and 500 ppm) could not prevent spoilage, as indicated by the swelling of vacuum plastic container. The use of 1000 ppm and 1500 ppm potassium sorbate produced no swollen package during two weeks storage. Concentration of vitamin C in the products treated with 1000-ppm potassium sorbate and sodium bisulphite (100-500 ppm) decreased during the two weeks storage. Treatment with 400 ppm and 500 ppm sodium bisulphite and 1000 ppm potassium sorbate could prevent browning reaction during two weeks storage.

Identifikasi Bahaya Kontaminasi Staphylococcus aureus dan Titik Kendali Kritis Pada Pengolahan Produk Daging Ayam dalam Usaha Jasa Boga Eni Harmayani; Eko Santoso; Tyas Utami; Sri Raharjo
agriTECH Vol 16, No 3 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The increasing demand of ready-to-eat food in big cities has led to the increasing number of food catering businesses. Ready to-eat foods prepared by food caterers have frequently been implicated as vehicles in outbreaks of foodborne diseases and their practices are potential vehicles of foodborne illness. Staphylococcus aureus is a foodborne pathogen which is of major concern for its ability to grow and produce heat resistance enterotoxin in variety of foods. Risks of eating ready-to-eat food, can be evaluated by the hazard analysis and critical control point (HACCP) approach. The objective of the study was to identify the hazard and critical control points relating to the production of several chicken meat products by food catering, especially from S. aureus contamination. Production of chicken satay, chicken meatball, and grilled chicken were evaluated in this study. The result indicated that raw chicken meats had total S. aureus of 10$-106 CFUIg and total bacterial count of 107 CFUIg. During processing the number of S. aureus varied from 103 to 106 CFU/g according to the processing procedures. The number of total S. aureus of the finished products were < 102-103 CFU/g. During serving the products contained total bacterial count of 105 CFU/g and total S. aureus of 103-106 CFUIg. The D values of S. aureus at 45.60, and 65.5Â°C were 200,6.49, and 3.26 minutes, respectively. Evaluation on the processing procedures indicated that heating was the most important step in reducing bacterial population. The critical control points of these three products were refrigerating, cooking, distributing and serving.

Profil Gliserida, dan Kandungan EPA (Eicosapentaenoat) dan DHA (Docosaheksaenoat) Hasil Hidrolisis Minyak Hati Ikan Cod oleh Lipase Teramobil dari Mucor Miehei Erryana Martati; Tyas Utami; Pudji Hastuti
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Hydrolysis of cod liver oil by immobilized lipase from Mucor miehei was studied to observe the hydrolysis level, glycerides profile and EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) contents in the form of glycerides and free fatty acid on various hydrolysis temperatures. Enzymatic hydrolysis of cod liver oil was carried out in a waterbath shaker at temperatures ranging from 30-60°C for 48 hours. Up to 12 hours reaction time, higher temperature gave higher hydrolysis level. Reaction time longer than 12 hours did not improve level of hydrolysis and all of them beyond 67%. This result indicated that there was possibility of acyl migration during hydrolysis. Though the hydrolysis level was high, after 48 hours reaction, EPA and DHA contents in the form of free fatty acid were low.

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