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All Journal The Journal of Experimental Life Sciences (JELS) Jurnal Teknologi Hasil Pertanian Journal of Applied Agricultural Science and Technology

Godras Jati Manuhara

Unknown Affiliation

Author-ID : 314551

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Neuroscience

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Articles

PENGARUH KONSENTRASI ASAM SITRAT DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS MANISAN KERING LABU SIAM (Sechium edule Sw.) DENGAN PEMANFAATAN PEWARNA ALAMI DARI EKSTRAK ROSELA UNGU (Hibiscus sabdariffa L.) Fajarwati, Nur Hajriyani; Parnanto, Nur Her Riyadi; Manuhara, Godras Jati
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

The aim of this research is to know the effect of citric acid concentration on the characteristics of physical (texture, color), chemical (pH, water content, total anthocyanin and antioxidant activity) and sensory (color, flavor, texture, aroma, overall) and the effect of drying temperature to the physical characteristics (texture, color), chemical (pH, water content, total anthocyanin and antioxidant activity) and sensory (color, flavor, texture, aroma and overall) as well as knowing the most preferred formulation. The research design used completely randomized design with two factors, the concentration of citric acid (1.5%; 2%; 2.5%) and the drying temperature (50oC, 60oC, 70oC). The data were then analyzed using ANOVA. If there is a difference, the followed by DMRT at 5% significance level. The results showed that the concentration of citric acid and drying temperature affect on physical characteristics (texture, color), chemical characteristics (pH, water content, total anthocyanins, antioxidant activity) and sensory characteristics. The best dried candied chayote based on the sensory characteristics is candied with 1.5% citric acid concentration and drying temperature 60°C with the value of hardness (338.47 N), L (lightness) (36.41), a (redness) (7.63), b (yellowness) (1.22), pH (3.16), water content (13.33%), total anthocyanins (299.74 mg / L) and antioxidant activity (11.64%).

BAKSO IKAN TONGKOL (Euthynnus affinis) DENGAN FILLER TEPUNG GEMBILI SEBAGAI FORTIFIKAN INULIN Aziza, Thira; Affandi, Dian Rachmawanti; Manuhara, Godras Jati
Jurnal Teknologi Hasil Pertanian Vol 8, No 2 (2015)
Publisher : Universitas Sebelas Maret (UNS)

Kelangkaan daging sapi untuk produksi bakso sebagai salah satu makanan popoluer di Indoneisa mendorong penelitian untuk menghasilkan bakso berbahan dasar ikan tongkol. Untuk menambah komponen inulin pada bakso, bahan pengisi tapioka divariasikan dengan tepung gembili. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi tapioka dan tepung gembili terhadap karakteristik sensori, kimia, dan fungsional bakso ikan tongkol. Hasil penelitian menunjukkan bahwa warna dan aroma bakso ikan tongkol tidak terpengaruh , sedangkan rasa, tekstur, dan penerimaan panelis secara keseluruhan terpengaruh oleh formula. Panelis lebih menyukai bakso dari tapioka 75% dan tepung gembili 25%. Penambahan tepung gembili mampu meningkatkan kadar abu, dan menurunkan kadar lemak namun kadar air, protein, dan karbohidrat bakso ikan tongkol tidak menunjukkan perbedaan nyata. Kadar serat pangan dan inulin semakin meningkat ketika jumlah tepung gembili ditingkatkan.

KARAKTERISASI HIDROSOL KULIT BATANG KAYU MANIS (Cinnamomum burmannii) PADA BERBAGAI VARIASI BUKAAN VALVE DESTILASI UAP SKALA PILOT PLAN Khasanah, Lia Umi; Utami, Rohula; Kawiji, Kawiji; Manuhara, Godras Jati
Jurnal Teknologi Hasil Pertanian Vol 14, No 1 (2021): Februari
Publisher : Universitas Sebelas Maret (UNS)

Cinnamon is one of the natural flavor commodities that has not been utilized optimally. One of its derivatives product is essential oil. Essential oils are obtained through the distillation process. The by-product of the distillation process is hydrosol. Hydrosol is an emulsion from essential oil which is bound by water molecules. The hydrosol used in this research was a by-product of processing of cinnamon bark essential oils using Pilot Plan-scale steam distillation. The Pilot Plant-scale steam distillation is using 50 % of destilation tank capacity, with a variety of valve openings (¼, ½, and ¾). The study aimed determine characterization of cinnamon bark hydrosols including total phenol, antioxidant activity of reducing power method, antioxidant activity of radical scavenging (DPPH) method, total flavonoids, and antimicrobial activity against Pseudomonas fluorosence; Aspergillus niger; Bacillus plantarum; Staphylococcus aureus; and E.coli. The results showed that variety of valve openings effected the chemical characteristics of cinnamon bark hydrosols including total phenol, total flavonoids, antioxidant activity (reducing power and DPPH methods). The hydrosols of ¾ valve openings treatment showed antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas fluorescens. All hydrosol samples showed no antimicrobial activity against Aspergillus niger and Lactobacillus plantarum. This hydrosol characterization will be used for further recommendations related to the use of hydrosols in the food.

Evaluating Arrowroot Starch Modification and Application in Wet Noodles Puspitasari, Aprilia Bertha; Manuhara, Godras Jati; Fibri, Dwi Larasatie Nur; Muhammad, Dimas Rahadian Aji
The Journal of Experimental Life Science Vol. 12 No. 1 (2022)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2022.012.01.01

Increasing the Resistant Starch (RS) level in food products containing naturally high starch content is important as RS has been acknowledged as a functional food ingredient. The purpose of this study is to determine the effect of steam-cooling treatment on the characteristic of arrowroot starch and to investigate the feasibility of arrowroot-based RS application on wet noodles. The study used a Completely Randomized Design (CRD) with one factor which was the steam-cooling cycle. Later, the substitution of 5%, 10%, and 20% of modified arrowroot starches on wet noodles was used, and then the consumer test was carried out. The results showed that the RS content of arrowroot starch remained after steam-cooling treatment. The treatment, however, reduced the water content and the brightness of the starch. Subsequently, arrowroot starch substitution without or with modification also reduced the lightness and tensile strength of wet noodles. Also, wet noodles with modified arrowroot starch substitution were significantly different in color, taste, and aroma parameters but were still acceptable to the panelists at a maximum substitution of 20%. The formulated wet noodles with modified arrowroot starch contained RS of 34.02% (d/b), and therefore they can be categorized as foodstuffs with high RS levels.

Sucrose Osmotic Treatment Effect on Moisture, Antioxidant, Texture, and Sensory Properties of Ginger Extract-Imersed Coconut Chips Kawiji, Kawiji; Siahaan, Adrian Hotma James; Manuhara, Godras Jati; Atmaka, Windi
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.246

In this study, ginger extract was used to impart a distinctive, popular flavor and functional properties (antioxidants) to coconut chips. Sucrose was added to the extract as an osmotic agent to facilitate the migration of antioxidant and flavor compounds from the ginger extract into the fresh coconut flesh during immersion. This study aimed to determine the effects of immersion in ginger extract with the addition of various concentrations of sucrose on the antioxidant, moisture, texture, and sensory characteristics of green coconut chips. The antioxidant activity was analyzed by 2,2-diphenyl-1-picrylhydrazyl scavenging assay. Instrumental texture analysis included Fmax, hardness, and deformation parameters. The results showed that higher concentrations of sucrose added to the ginger extract resulted in increasing antioxidant activity, Fmax, hardness, and panelist preference for color, taste, and overall, and decreasing moisture and deformation. Based on the antioxidant activity parameter, adding sucrose to ginger extract enhanced the effectiveness of immersion, thereby reducing the immersion duration to achieve greater antioxidant activity.

APLIKASI EDIBLE FILM MAIZENA DENGAN PENAMBAHAN EKSTRAK JAHE SEBAGAI ANTIOKSIDAN ALAMI PADA COATING SOSIS SAPI Manuhara, Godras Jati; Kawiji, Kawiji; E, Heny Ratri
Jurnal Teknologi Hasil Pertanian Vol 2, No 2 (2009)
Publisher : Universitas Sebelas Maret (UNS)

Penambahan ekstrak jahe yang mengandung antioksidan alami ke dalam pembuatan edible coating sosis diharapkan mampu mengurangi kerusakan lemak pada produk sosis. Penelitian ini memiliki dua tujuan. Pertama, Mengetahui konsentrasi penambahan ekstrak jahe pada edible coating sosis yang paling disukai oleh panelis.Kedua, mengetahui pengaruh penambahan ekstrak jahe pada edible coating sosis terhadap tingkat kerusakan lemak sosis selama penyimpanan. Berdasarkan uji yang dilakukan pada aplikasi edible coating sosis, yakni uji organoleptik, uji susutberat, dan uji kerusakan oksidatif lemak, diketahui bahwa perlakuan paling baik adalah penambahan ekstrak jahe pada edible coating sosis sebesar 10%. Kata Kunci: antioksidan,edible film, maizena

KINETIKA PENGERINGAN CHIPS SUKUN (Artocarpus communis) DALAM PEMBUATAN TEPUNG SUKUN TERMODIFIKASI DENGAN ASAM LAKTAT MENGGUNAKAN CABINET DRYER Amanto, Bambang Sigit; Manuhara, Godras Jati; Putri, Ratri Rosdiana
Jurnal Teknologi Hasil Pertanian Vol 8, No 1 (2015)
Publisher : Universitas Sebelas Maret (UNS)

Penelitian ini bertujuan untuk mengetahui kinetika pengeringan yaitu laju pengeringan dan kebutuhan energi pada pengeringan chips sukun, dan untuk mengetahui karakteristik (kadar air, kadar amilosa, derajat putih, viskositas, kelarutan, swellling power, gugus fungsi) tepung sukun. Perancangan penelitian menggunakan rancangan acak faktorial (RAF) yang terdiri dari dua faktor yaitu perlakuan (nonmodifikasi dan modifikasi asam laktat 1%) dan suhu pengeringan (60°C, 65°C dan 70°C). Setiap perlakuan dilakukan tiga ulangan sampel dengan dua kali ulangan analisa. Hasil penelitian menunjukkan bahwa semakin tinggi suhu pengeringan dan penambahan asam laktat menyebabkan penurunan kadar air chips sukun, mempercepat laju pengeringan dan menurunkan kebutuhan energi pengeringan. Semakin tinggi suhu pengeringan dan penambahan asam laktat menyebabkan menurunnya kadar air dan derajat putih tepung sukun, meningkatnya kadar amilosa, viskositas, kelarutan dan swelling power tepung sukun. Analisis gugus fungsi (FTIR) menunjukkan adanya serapan gugus karbonil pada bilangan gelombang 1735 cm -1 dari tepung sukun yang termodifikasi asam laktat.Kata kunci: kinetika pengeringan, modifikasi, suhu, sukun, tepung

APLIKASI TEPUNG GEMBILI (Dioscorea esculenta) SEBAGAI SUBSTITUSI TEPUNG TERIGU PADA FILLER NUGGET IKAN TONGKOL (Euthynnus affinis) Pratiwi, Tyas; Affandi, Dian Rachmawanti; Manuhara, Godras Jati
Jurnal Teknologi Hasil Pertanian Vol 9, No 1 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan tepung gembili pada nugget ikan tongkol terhadap karakteristik kimia (kadar air, abu, protein, lemak, karbohidrat), karakteristik fisik (hardness), karakteristik fungsional (kadar serat pangan dan inulin) dan karakteristik sensoris nugget ikan tongkol. Percobaan dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 1 faktor dengan 5 variasi. Variasi perlakuan terletak pada proporsi jumlah tepung terigu dan tepung gembili sebagai filler nugget ikan tongkol yaitu F1(20% : 0%), F2 (15% : 5%), F3 (10% : 10%), F4 (5% : 15%) dan F5 (0% : 20%). Penelitian dilakukan dalam 3 kali ulangan perlakuan. Dalam setiap ulangan perlakuan dilakukan 2 kali analisa. Data yang diperoleh selanjutnya dianalisis dengan menggunakan One Way ANOVA dan jika terdapat beda nyata dilanjutkan dengan uji DMRT dengan α = 5%.Berdasarkan penelitian, penambahan tepung gembili sebagai substitusi tepung terigu pada filler nugget ikan tongkol tidak berpengaruh terhadap kadar air, lemak, protein, dan karbohidrat nugget ikan tongkol, namun meningkatkan kadar abu, serat pangan, dan inulin nugget ikan tongkol. Penambahan tepung gembili pada filler nugget ikan tongkol juga menurunkan tingkat kekerasan (hardness) nugget ikan tongkol. Selain itu, penambahan tepung gembili sebagai substitusi tepung terigu pada filler nugget ikan tongkol juga tidak mempengaruhi tingkat kesukaan panelis terhadap karakteristik sensoris (warna, aroma, rasa, tekstur, dan overall) nugget ikan tongkol.Kata kunci: Tepung gembili, tepung terigu, nugget ikan tongkol.

Co-Authors Aziza, Thira Bambang Sigit Amanto, Bambang Sigit Choiroel Anam Dewi Ayuningtyas Dian Rachmawanti Affandi, Dian Rachmawanti Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji E, Heny Ratri Fajarwati, Nur Hajriyani Fibri, Dwi Larasatie Nur Kawiji Kawiji Muh Ifan Fakhrudin, Muh Ifan Nur Her Riyadi Parnanto Pratiwi, Tyas Puspitasari, Aprilia Bertha Putri, Ratri Rosdiana R. Baskara Katri Anandito Rohula Utami Siahaan, Adrian Hotma James Siswanti Siswanti Windi Atmaka, Windi

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