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Journal : agriTECH

Pengaruh Diet Protein Kedelai terhadap Profil Lipida Tikus Diabetik Induksi Alloxan Ni Wayan Wisaniyasa; Yustinus Marsono; Zuheid Noor
agriTECH Vol 25, No 2 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1680.953 KB) | DOI: 10.22146/agritech.13359

Abstract

Hypolipidemic of soybean protein were evaluated in alloxan-induced diabetic rats. The objectives of this research were to evaluate the effects of soybean protein feeding on total, HDL, LDL cholesterol and triacylglycerol serum level in both normal cholesterol and hypercholesterol alloxan-induced diabetic rats. Twenty-eight male Sprague-Dawley rats (250-300 g) were used and divided into four groups of seven rats. They were (1) Standard-Placebo (STP), (2) StandardAlloxan (STA), Soybean protein-Alloxan (PKA) and (4) Soybean protein- Hypercholesterol-Alloxan (PKHKA) groups. Three groups were diabetic induced by alloxan injection (80 mg/Kg of body weight by intra-muscular injection) and one group was injected with aquabidest (Placebo). PKHKA group was fed hypercholesterol diet for 2 weeks prior to the alloxan injection. STP and STA groups were fed standard diet whereas PKA and PKHKA were fed soybean protein diet for 28 days. Concentration of lipids were determined before injection (0 day ) and 1, 7, 14, 21, and 28 days after injection. It was found that alloxan injection increased serum total and LDL cholesterol and triacylglycerol concentration of STA, PKA and PKHKA rats. In 28 days intervention, soybean protein diet decreased the serum total cholesterol by 12% (PKA) and 33% (PKHKA), LDL cholesterol by 15% (PKA) and 48% (PKHKA); and triacylglycerol by 31% (PKA) and 37% (PKHKA). In addition, the diet increased the serum HDL cholesterol by 3% (PKA) and 8% (PKHKA). On the other hand, standard diets were failed to decreased the serum total cholesterol, LDL cholesterol and triacylglycerol.
Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT) I Nengah Kencana Putra; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (585.872 KB) | DOI: 10.22146/agritech.16602

Abstract

One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing.  This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch  with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD) with two factors factorial experiment.  The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch. ABSTRAKSalah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT). Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang dengan rancangan acak lengkap (RAL) dengan percobaan faktorial dua faktor. Faktor pertama adalah suhu pemanasan, terdiri dari 3 taraf yaitu 100 °C, 110 °C, dan 120 °C. Faktor kedua adalah kadar air pati, terdiri dari 4 taraf yaitu 15 %, 20 %, 25 %, dan 30 %. Hasil penelitian menunjukkan, suhu pemanasan dan kadar air pati secara nyata mempengaruhi kadar air, kadar amilosa dan swelling power pati talas kimpul termodifikasi, tetapi tidak berpengaruh nyata terhadap kelarutannya. Proses HMT mampu mengubah tipe pati talas kimpul dari tipe B menjadi tipe C. Suhu pemanasan dan kadar air optimal pada produksi pati talas kimpul termodifikasi adalah 110 °C dan 30 %. Perlakuan tersebut menghasilkan pati talas kimpul termodifikasi dengan karakteristik seperti kadar air 6,50 %, kadar amilosa 50,14 %, swelling power 7,90, kelarutan 0,001 %, kejernihan pasta 96,31 % T, dan dengan klasifikasikan pati tipe C.
Co-Authors A.A.G.N. Anom Jambe AAGN. Anom Jambe Abiburrahim Abiburrahim Aditya Degita Rizal Agus Selamet Duniaji Amira Putri Anak Agung Istri Sri Wiadnyani Arina Ulyani Bryan Bryan Cahayani Putri, Ni Ketut Emi Delvi Sembiring Desty Aldila Prianggi Dewa Ayu Putu Diah Ratna Sari Dewi, Ni Made Nia Kartika Dewi, Ni Putu Satya Kencana Dwi Putri Natalia Kristina Simanullang Eazy Natasya Putri Elisabet Ruben Emily C. Sitohang Emma Rahmasari Eva Nisaul Mufida Febrian Rahma Putra Febrielsa Rachmania Rachim Ferino Fuadi Fika Amaliyah Gery Hartawan Gusti Ayu Kadek Diah Puspawati Herni - Prayekti Hildha Ayu Massytah I D.P. Kartika Pratiwi I Dewa Ayu Bintang Damayanti I Dewa Gde Mayun Permana I Dewa Gede Dwi Agastia Utama I GAM. Nadya Citra Dewantari I Gusti Ayu Ekawati I Ketut Suter I Ketut Triya Winata i Made Dwi Cahyadi Putra I Made Dwi Wikananta I Made Kartana I Made Sugitha I Nengah Kencana Putra I Nengah Kencana Putra I Putu Andriana Sastrawan I Putu Suparthana I Wayan Rai Widarta I Wayan Rai Widarta I. A Mahatma Ibrahim Kholilullah Ida Bagus Wayan Gunam Jacqueline Stephanie Gloria Kadek Ari Rahmadani Ketut Ita Purnami Ketut Ratnayani KOMANG AYU NOCIANITRI Lucky Arisonna Roring Luh Putu Trisna Darmayanti M.I. Hapsari A Maria Aprilia Monikasari, Ni Nyoman Trisa Ni Kadek Ayu Viranty Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini, Ni Luh Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Rizka Erwinda Sari Ni Made Wartini Ni Made Yusa Ni Nyoman Puspawati Ni Nyoman Triana Ardi Ni Putu Ardi Ningsih Eka Putri Ni Putu Intariani Ni Putu Sonya Purnama Sari Ni Putu Vida Indriani P. Ni Putu Wiwik Oktayuni Nicole, Moreen Alesandrina Nidaul Ainiyah Nidya Elvira Novia Hasanah Putu Ari Sandhi Widpradnyadewi Putu Ari Sandhi Wipradnyadewi Putu Liana Dewi Putu Meta Pradnyani Putri Putu Rica Galicia Putri Yanti Putu Timur Ina Ridha Aulia Adha Risanti Naomi Rizah Rizwana Wahyuni Rizky Amalia Rachmawati Sandina Febryanti Ompusunggu Sayi Hatiningsih Valantino Soumokil, Rivaldo Socrates Vanesha Kinayomi Vivian Citra Liadi Widiantini, Ni Luh Putu Mayra Putri Willem Kurniawan Lombu Yustinus Marsono Zuheid Noor