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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Jurnal Ilmu Dasar Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian ROTOR: JURNAL ILMIAH TEKNIK MESIN agriTECH UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi Pertanian Andalas Abdi Dosen : Jurnal Pengabdian Pada Masyarakat International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia Jurnal Sains dan Teknologi Pangan
Triana Lindriati
Department Of Agriculture Products, Faculty Of Agricultural Technology, University Of Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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Journal : UNEJ e-Proceeding

 1 
Physical Properties of Gel and Edible Plastic from Whey and Tapioca In Various Ratio and pH Value Lindriati, Triana; ., Herlina; Nafi, Ahmad
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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Abstract

Edible plastic usually made from hydrocolloids and could be produced by solvent casting method whereas gel was made before casting. Potential of whey protein combined with tapioca as edible plastic based component was studied at this research. pH of solvent could affect interaction of whey and tapioca during  gel preparation. The gel’s characters affected on plastic’s characters . The research objectives were to study effect of whey and tapioca ratio and pH of solvent on physical properties of gel and edible plastics. Randomized Factorial Block Design were used. The two factors  were  porpotion of whey protein-starch mixture (0%, 20%, 40%, 60%, 80%, 100%) and pH of solvent ( 4, 7 and 9). Increasing of whey porpotion could increase solubility of gel but decrease gel’s lightness and texture. Increasing of pH could increase gel’s solubility and decrease lightness and texture. There was significant effect (p≤0,05) of whey porpotion and pH interaction on gel’s characters. Increasing of whey porpotion could increase tensile strength and decrease elongation and solubility of edible plastics but the increasing of tensile strength was not significant (p≥0,05). Increasing of pH could increase elongation and decrease tensile strength and plastic’s solubility. There wasn’t significant effect (p≥0,05) of whey porpotion and pH interaction on edible plastic’s characters. The result showed that whey addition had decreased plastic’s characters even at 100% whey ratio tensile strength and elongation value were zero, edible plastic could not be produced from 100% whey. Keywords: texture, solubility, elongation, tensile strength, interaction
Technical Functional Properties of Crude Water Soluble Polysaccharide From Durian Seed (Durio zibethinus Murr.) ., Herlina; Lindriati, Triana; Novijanto, Noer; Anggraini, Ayu
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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Abstract

Durian seeds can be utilized as a producer of Water Soluble Polysaccharide (WSP) that can be applied to food products because crude extract of WSP is hydrocolloid. WSP interacts with other components, directly and indirectly affect processing applications, food quality, and acceptance.Water binding, solubility, viscosity and surface activity are important properties, determining usefulness and final product quality in a food system. The absence of extraction conditions that support so that the need for improved methods to variations in temperature and long extraction. This study aim to determine the effect of temperature and long extraction that produces the highest yield value and to determine the functional properties of the WSP.  The results of this study are the highest yield values in the 50 oC temperature extraction ang long extraction 2 hours amounted to 2,26%, solubility in water of 51,61%; lightness 34,14; water holding capacity (WHC) 2339,35%;  oil holding capacity (OHC) 425,36%; emulsion power 55,77m2/g; emulsion stability 585,50 minutes, foaming power 157,39 ml/g; foaming stability 25,43%. Long extraction increase the value of WHC and OHC but discrease the value of water solubility, foaming power and lightness. Keywords: durian seed, water soluble polysaccharide, extraction, technical functional properties.
STUDI BIODEGRADASI FILM BIOPLASTIK TEMBAKAU MENGGUNAKAN BAKTERI EM4 M. Muhaimin; Triana Lindriati; Andrew Setiawan Rusdianto
UNEJ e-Proceeding 2018: Pembangunan Pertanian dan Peran Pendidikan Tinggi Agribisnis: Peluang & Tantangan di Era Indus
Publisher : UPT Penerbitan Universitas Jember

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Abstract

Plastic waste into one of global-scale environmental problems. Types of plastic in circulation in the community is a synthetic plastic from raw petroleum are limited in number, could not be renewed, and the synthetic plastic raw material petroleum difficult degraded by microorganisms or difficult overhauled in biodiversity (nonbiodegradable) thus leading to a buildup of plastic waste which have an impact on environmental pollution so that required the development of plastic that is environmentally friendly and sustainable, known as bioplastic (biodegradable plastic). The research method used was experimental research methods using different treatment. Treatment 1 uses only the base of cassava starch as control (P0), treatment of cassava starch base material 2 added powder tobacco stem 1 gram (P1), treatment of cassava starch 3 basic ingredients added to tobacco stems 2 grams of powder (P2). This research aims to test the ability of biodegradable film bioplastic produced with the help of bacteria EM4. From the test results obtained that the film made from bioplastic starch cassava powder tobacco stem with the addition of biologically degraded on the 6th day.
Technical Functional Properties of Crude Water Soluble Polysaccharide From Durian Seed (Durio zibethinus Murr.) Herlina .; Triana Lindriati; Noer Novijanto; Ayu Anggraini
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Durian seeds can be utilized as a producer of Water Soluble Polysaccharide (WSP) that can be applied to food products because crude extract of WSP is hydrocolloid. WSP interacts with other components, directly and indirectly affect processing applications, food quality, and acceptance.Water binding, solubility, viscosity and surface activity are important properties, determining usefulness and final product quality in a food system. The absence of extraction conditions that support so that the need for improved methods to variations in temperature and long extraction. This study aim to determine the effect of temperature and long extraction that produces the highest yield value and to determine the functional properties of the WSP.  The results of this study are the highest yield values in the 50 oC temperature extraction ang long extraction 2 hours amounted to 2,26%, solubility in water of 51,61%; lightness 34,14; water holding capacity (WHC) 2339,35%;  oil holding capacity (OHC) 425,36%; emulsion power 55,77m2/g; emulsion stability 585,50 minutes, foaming power 157,39 ml/g; foaming stability 25,43%. Long extraction increase the value of WHC and OHC but discrease the value of water solubility, foaming power and lightness. Keywords: durian seed, water soluble polysaccharide, extraction, technical functional properties.
Physical Properties of Gel and Edible Plastic from Whey and Tapioca In Various Ratio and pH Value Triana Lindriati; Herlina .; Ahmad Nafi
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Edible plastic usually made from hydrocolloids and could be produced by solvent casting method whereas gel was made before casting. Potential of whey protein combined with tapioca as edible plastic based component was studied at this research. pH of solvent could affect interaction of whey and tapioca during  gel preparation. The gel’s characters affected on plastic’s characters . The research objectives were to study effect of whey and tapioca ratio and pH of solvent on physical properties of gel and edible plastics. Randomized Factorial Block Design were used. The two factors  were  porpotion of whey protein-starch mixture (0%, 20%, 40%, 60%, 80%, 100%) and pH of solvent ( 4, 7 and 9). Increasing of whey porpotion could increase solubility of gel but decrease gel’s lightness and texture. Increasing of pH could increase gel’s solubility and decrease lightness and texture. There was significant effect (p≤0,05) of whey porpotion and pH interaction on gel’s characters. Increasing of whey porpotion could increase tensile strength and decrease elongation and solubility of edible plastics but the increasing of tensile strength was not significant (p≥0,05). Increasing of pH could increase elongation and decrease tensile strength and plastic’s solubility. There wasn’t significant effect (p≥0,05) of whey porpotion and pH interaction on edible plastic’s characters. The result showed that whey addition had decreased plastic’s characters even at 100% whey ratio tensile strength and elongation value were zero, edible plastic could not be produced from 100% whey. Keywords: texture, solubility, elongation, tensile strength, interaction
Co-Authors - Herlina, - . Djumarti Afriliana, Asmak Ages Dwiga Marzelly Ahmad Nafi Ahmad Nafi Ahmad Nafi Aji Sukoco Annisafitri Ayu Anggraini Ayu Anggraini Azizah, Wafiq Budianto, Ivan Rivaldy Bustani Pakartiko Danang Yudistiro, Danang Yudistiro Diana Mahfiatus Salimah Dicki Hardi Wantoro Dicki Hardi Wantoro, Dicki Hardi Dwi Djumhariyanto Dwi Fatma Wijayanti Eka Ruriani Fadhiyah, Umrotus Shofiyatul Firda Ainia Adha Fitria Agustina Fuji Kurniawati Hari - Arbiantara Hari Arbiantara Hari Arbiantara Basuki Hari Arbiantara, Hari Hema Paramashinta Herlina . Herlina . Herlina . Herlina Herlina Herlina Herlina Herlina Herlina Herry Purnomo, Bambang Ida Bagus Suryaningrat Ike Khasanatut Daroini Inna Manikam Wahyudi Jefrinka Nelza Emania Lila Ismawati Luh Putu Ratna Sundari Lusinda Munika Sari M. Muhaimin Maghfirah Usman Mahros Darsin Manik Nur Hidayati Maria Belgis Maryanto Maryanto Masahid, Ardiyan Dwi Maulana, Aditya Bagas Mukhamad Fauzi Mukhamad Fauzi Mukhamad Komar Mukhammad Fauzi Naila, Naila Aulia Fatwa nFN Giyarto Nidya Shara Mahardika Niken Widya Palupi Noer Novijanto Novitha Herawati Nurhayati Nurhayati Nurhayati Nurhayati Oscalani, Queny Prahasbynar Prahasbynar Puspita Sari PuspitaSari . Qriyasa Etik Juwita Renny Dwi Anggraeni Rusdianto, Andrew Setiawan Sakinah Sakinah Septy Handayani Sih Yuwanti Siswoyo Soekarno SULISTIYANI SULISTIYANI Sulistyani Sulistyani Unus . Vionita, Riska Rahma Wibowo, Robertoes Koekoeh Koentjoro Yhulia Praptiningsih Zelika Gita Sari