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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian Biocelebes KOVALEN: Jurnal Riset Kimia
Mappiratu Mappiratu
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry

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OPTIMALISASI PRODUKSI OLEORESIN DARI KULIT ARI BIJI KAKAO (THEOBROMA CACAO L.) DAN PEMANFAATANNYA DALAM PENGOLAHAN PANGAN Amalia Noviyanty; Mappiratu Mappiratu; Nur Alam
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 22, No 1 (2015)
Publisher : Universitas Tadulako

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Abstract

            This research was conducted to produce oleoresin from the cacao bean husk in optimum condition (ratio ethanol/cacao bean husk and timeof extraction) and to utilize it ini food processing as food flavor.  The research was conducted in stages. Stage I was extraction optimalization and production of oleoresin in two treatment, i.e. ethanol/cacao bean husk (v/b) with 8 extents, 5 : 1, 6 : 1, 7 :1, 8 : 1, 9 : 1, 10 : 1, 11 : 1 and 12 : 1 and time of extraction with 4 extents, 1 hour, 2 hour, 3 hour and 4 hour, using Completely Randomized Design applied to the observation of extract yield and total phenolic; stage II was oleoresin application of cacao bean husk in 5 extents, i.e. 2.5%, 5.0%, 7.5%, 10% and 12.5% using Randomized Block Design applied in the observation of organoleptic test.  The research result show that the ratio of ethanol/cacao bean husk 11 : 1 (v/b) and 2 hour extraction time gave the best extract yield i.e. 1.48% and the best total phenolic 0.58%.  Oleoresin concentration of 10% applied to biscuit gave the best effect compared than oleoresin concentration again.       Key words : Cacao bean husk, extract yield, oleoresin production, optimum condition, and total phenolic.
SIFAT FISIKOKIMIA DAN SENSORIS SOHUN INSTAN DARI PATI SAGU Abdul Rahim; Mappiratu Mappiratu; Amalia Noviyanty
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 16, No 2 (2009)
Publisher : Universitas Tadulako

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The objectives of the research was to determine a method for making instant sohun from sago starch that has physicochemical and sensory properties of good quality. Optimizing instant sohun process was achieved by applying four different ratios of sago starch : hot water suspension (v/v) (1:0.75; 1:1; 1:1.25; and 1:1.5) and three different levels of cooking time (4, 6, and 8 minutes).             A Completely Randomized design was used for observing the physicochemical properties, water content, cooking rate and cooking loss, while a Randomized Block design for the sensory properties. The research results showed that the sago starch:hot water suspension at a ratio 1: 0,75 (v/v) and           4 minutes cooking time was the best processing condition for making sohun instant from sago starch in which water content was 10.95%, cooking rate was 3.29 minute and cooking loss was 2.13%. While cooking time for 4 minutes resulted in better sensory properties than any other cooking time.
Co-Authors Abd. Rahman Razak Abdul Rahim Ahmad Ridhay Amalia Noviyanty Asmi Randa Sosang Ernawati A. H. Bana Erwin Abdul Rahim Fatiah Riskah Gloria Yoanita Ita Mustrini Lutvina Vitasari Moh. Rizal Mohammad Sidiq Ni Ketut Sumarni Nur Alam Nurakhirawati Nurakhirawati Nurhaeni Nurhaeni Prismawiryanti Prismawiryanti Ruslan Ruslan Yuniar Yuniar