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Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch Maulani, Rijanti Rahaju; Fardiaz, Dedi; Kusnandar, Feri; Sunarti, Titi Candra
Journal of Engineering and Technological Sciences Vol 45, No 3 (2013)
Publisher : ITB Journal Publisher, LPPM ITB

The modern food industry and a variety of food products require tolerant starch as raw material for processing in a broad range of techniques, from preparation to storage and distribution. Dual modification of arrowroot starch using hydroxypropylation and cross-linking was carried out to overcome the lack of native arrowroot starch in food processing application. The modifications applied were: combined propylene oxide (8%, 10%, and 12%); sodium tri meta phosphate/STMP (1%, 2%, and 3%); and sodium tri poly phosphate/STPP (4%, 5%, and 6%). These modifications significantly affected the composition of the amylose and amylopectin and the amount of phosphorus in the granules. Higher amounts of phosphate salt gave a higher phosphorus content, which increased the degree of substitution (DS) and the degree of cross-link. Arrowroot starch that was modified using a concentration of 8-10% propylene oxide and 1-2% STMP : 3-5% STPP produced a starch with < 0.4% phosphorus content. A higher concentration of propylene oxide provided a higher degree of hydroxypropyl. The changed physical properties of the modified granular arrowroot starch were examined through SEM testing, and its changed crystalline patterns through X-ray diffraction measurements. Especially, provision of a high concentration of propylene oxide (12%) combined with 3% STMP : 6% STPP affected the granular morphology and the crystallinity.

SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch] Rijanti Rahaju Maulani; Dedi Fardiaz; Feri Kusnandar; Titi Candra Sunarti
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application. The modification applied the combination concentration of propylene oxide (8, 10, and 12%) and ratio of sodium trimetaphosphate (STMP):sodium tripolyphosphate (STPP) (1%:4%, 2%:5%, and 3%:6%). The resulting dual-modified arrowroot starches had lower gelatinization temperature (68.45–70.00ºC) than that of native arrowroot starch (72.85ºC). The modified arrowroot starches also had a higher peak viscosity (>5500 cp) than that of native arrowroot starch (4209 cP). Breakdown and setback viscosity of modified arrowroot starch was higher values than the native. At acidic pH, the viscosity decreased at different levels of temperature changes as compared to that of normal pH. Modified starch made with 8% propylene oxide and ratio of STMP: STPP 2%:5% and 3%:6%; as well as that made with 10% propylene oxide and 1% STMP:4% STPP had the lowest syneresis tendency. Decrease in the paste clarity occured with increasing concentration of STMP:STPP. The sedimentation volume of the modified starch was higher (29.17-35.83%) than that of native starch (28.08%), except for those made with 1% STMP: 4% STPP at concentration of propylene oxide 8% and 12%. The gel strength increased (61.77-78.97 gf) at 8% propylene oxide, but decreased (66.50-47.77 gf) at higher concentrations.

Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch Rijanti Rahaju Maulani; Dedi Fardiaz; Feri Kusnandar; Titi Candra Sunarti
Journal of Engineering and Technological Sciences Vol. 45 No. 3 (2013)
Publisher : Institute for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2013.45.3.1

The modern food industry and a variety of food products require tolerant starch as raw material for processing in a broad range of techniques, from preparation to storage and distribution. Dual modification of arrowroot starch using hydroxypropylation and cross-linking was carried out to overcome the lack of native arrowroot starch in food processing application. The modifications applied were: combined propylene oxide (8%, 10%, and 12%); sodium tri meta phosphate/STMP (1%, 2%, and 3%); and sodium tri poly phosphate/STPP (4%, 5%, and 6%). These modifications significantly affected the composition of the amylose and amylopectin and the amount of phosphorus in the granules. Higher amounts of phosphate salt gave a higher phosphorus content, which increased the degree of substitution (DS) and the degree of cross-link. Arrowroot starch that was modified using a concentration of 8-10% propylene oxide and 1-2% STMP : 3-5% STPP produced a starch with < 0.4% phosphorus content. A higher concentration of propylene oxide provided a higher degree of hydroxypropyl. The changed physical properties of the modified granular arrowroot starch were examined through SEM testing, and its changed crystalline patterns through X-ray diffraction measurements. Especially, provision of a high concentration of propylene oxide (12%) combined with 3% STMP : 6% STPP affected the granular morphology and the crystallinity.

Expression profiling of the CHS8, CHI1A, IFS2, and CHR genes in black soybean seed [Glycine max (L). Merr.] of F4 generation Dadang Sumardi; Aulia Marwah Mumtaza; Rijanti Rahaju Maulani; Adi Pancoro; Husna Nugrahapraja; Sony Suhandono; Tati Suryati Syamsudin; Agung Kurniawan
Indonesian Journal of Biotechnology Vol 24, No 2 (2019)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijbiotech.51888

Black soybean [Glycine max (L.) Merr.] produces isoflavones as secondary metabolites, which have many benefits for human health and plant defense system. Expression profiling can guide potential work in functional genomics of the isoflavone biosynthesis pathway. Previous studies showed the vital role of the CHS8, CHI1A, and IFS2 genes in isoflavone biosynthesis. However, expression profiling of these genes in the local black soybean varieties is still limited. This study investigated the gene expression levels of the CHS8, CHI1A, IFS2, and CHR genes in local varieties, namely, UP106 (high isoflavone) and UP122 (low isoflavone) and its progenies, i.e., UP106xUP122 and UP122xUP106. Relative gene expression profiling was conducted on the basis of Reverse Transcriptase Polymerase Chain Reaction (RT‐PCR) with ACT2/7 as a housekeeping gene. As a result, the expression level of CHS8 in UP122 is lower than that in UP106. No significant difference in the expression level of CHI1A was observed in all samples. The expression levels of CHS8 and CHI1A in both progenies were higher than that in the parental line, whereas the expression levels of IFS2 in both progenies were lower than that in the parental line. CHS8 and IFS2 expression from UP106xUP122 was higher than that from UP122xUP106, whereas CHI1A expression from UP122xUP106 was higher than that from UP106xUP122. CHR showed a high expression in the reciprocal cross; however, this expression did not exceed from UP106. In conclusion, the crossing between parental lines did not affect the gene expression level in the isoflavone biosynthesis pathway.

EFISIENSI USAHA DAN NILAI TAMBAH PENGOLAHAN UBI KAYU MENJADI MODIFIED CASSAVA FLOUR (MOCAF) PADA KELOMPOK WANITA TANI MEDAL ASRI, DESA SUKAWANGI KECAMATAN PAMULIHAN KABUPATEN SUMEDANG Mia Rosmiati; Rijanti Rahaju Maulani; Angga Dwiartama
Jurnal Sosioteknologi Vol. 17 No. 1 (2018)
Publisher : Fakultas Seni Rupa dan Desain ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/sostek.itbj.2018.17.1.2

Cassava is a potential commodity as a flour substitute products. Cassava can be used as flour known as mocaf (modified cassava flour). Mocaf is the product of cassava flour processed using the principle of modifying cells of cassava by fermentation. This fermentation process will produce flour which almost resembles the characteristics and qualities of wheat flour. The purpose of this study was to analyze the efficiency of business and added value analysis. The results showed that the value of business efficiency (R/C ratio) of 1,81, which means that these businesses efficiently and profitably (R/C > 1). The ratio of added value amounted to 49.0%, this means that the processing of mocaf provide added value high enough. Total profits earned by the production process (from 200 kg of cassava) were 227,500.00 IDR. Keywords: Cassava, mocaf, business efficiency, added value.

Value Chain and Business Development Strategy of MOCAF Cap Kujang in Sumedang Regency Mira Ismiyanti Pribadi; Wawan Gunawan; Rijanti Rahaju Maulani
3BIO: Journal of Biological Science, Technology and Management Vol. 4 No. 2 (2022)
Publisher : School of Life Sciences and Technology, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/3bio.2022.4.2.1

MOCAF Cap Kujang is one of the MOCAF (Modified Cassava Flour) produced in Sumedang that has been produced since 2012, but until now, the business development is still limited. The challenges in MOCAF Cap Kujang are the limited availability of raw materials, the lack of intensive marketing, and the government has not paid attention to the MOCAF business in Sumedang. This study aims to analyze value chain activities in MOCAF Cap Kujang, identify internal and external factors that influence the MOCAF Cap Kujang business, and determine the business development strategy for the MOCAF Cap Kujang business. The method used for value chain analysis was Porter's model and Hayami Method. Internal factor analysis was carried out using IFE, and external factors using EFE. The results of IFE and EFE were used to formulate strategies on the SWOT matrix. The resulting strategy was then prioritized using the AHP method. The study's results showed that value chain activities in the MOCAF Cap Kujang business consist of primary activities and supporting activities that generate added value at MOCAF by Rp1000/kg (33.33%). The main strength is the clean white of MOCAF Cap Kujang, and the main weakness is that MOCAF Cap Kujang's price is higher than other MOCAFs. The main opportunity of MOCAF Cap Kujang is that MOCAF can be a substitute for wheat for people who cannot consume gluten and the main threat is the lower price of wheat flour. MOCAF Cap Kujang's business development strategy prioritizes cooperation with various parties.

Effects of pre-treatment with Aspergillus awamori and extraction methods on essential oil yield from spearmint leaves (Mentha spicata L.) Yasriza Nanda; Rian Fiqraini; Kelvin Alfianza; Rijanti Rahaju Maulani; Noor Illi Mohamad Puad; Muhammad Yusuf Abduh
Current Research on Bioscences and Biotechnology Vol. 4 No. 2 (2023)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/crbb.2023.4.2/DDQZKJJY

Extraction of essential oil from spearmint leaves is typically hindered by the presence of cell wall composed of lignocellulose which can be biologically degraded by microorganisms. This study aimed to investigate the effects of fermentation using Aspergillus awamori towards the lignocellulosic content of spearmint (Mentha spicata L.) leaf as well as spearmint oil yield and composition, and diffusion coefficient obtained using different extraction methods. Fermentation of the spearmint leaves were carried out for 3, 6, and 9 days followed by drying and extraction using three different techniques particularly Soxhlet, hydrodistillation and maceration. After fermentation, the cellulose, hemicellulose, and lignin reduced from 37.92% to 19.32%, 13.98% to 5% and 27.20% to 12.24%, respectively. The yield of spearmint oil varies from 0.35% to 2.10% for maceration, 0.22% to 1.83% for Soxhlet and 0.07% to 0.58% for hydrodistillation with a maximum yield (2.10%) was obtained using a maceration method after 9 days of fermentation. The composition of spearmint oil has been determined and contains carvone as the major compound up to 77.88%. In addition, the diffusion coefficients for extraction of spearmint oil using the different extraction methods have been estimated and lies in the range of 2.89 x 10-11 m2/s to 3.64 x 10-11 m2/s. Hence, the fermentation of spearmint leaves using A. awamori decreased the lignocellulose content and thereby increased the yield of spearmint oil. In addition, the composition spearmint oil and diffusion coefficients of the extraction process have been determined.

Development of a Strategy for Business Improvement in the Cilembu Sweet Potato Chip Processing Industry (Case Study of the Small and Medium Enterprise “Ma Utik” in Cilembu Village, Pamulihan District, Sumedang Regency, West Java) Inggid, Dwitya; Maulani, Rijanti Rahaju; Gunawan, Wawan
Enrichment: Journal of Multidisciplinary Research and Development Vol. 3 No. 7 (2025): Enrichment: Journal of Multidisciplinary Research and Development
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/enrichment.v3i7.492

The SME “Ma Utik” is a household industry in Cilembu Village, Sumedang Regency, West Java, specializing in processing Cilembu cassava into chips. Despite its market potential, the SME faces challenges including limited production capacity, informal supplier partnerships, and ineffective marketing. This study aims to formulate strategies for the issue discussed by identifying supply chain conditions, evaluating business performance using key performance indicators (KPIs), and determining strategic priorities based on their influence within the system. A descriptive qualitative method was applied using three analytical approaches: Hayami analysis to measure cost efficiency and value added; KPI evaluation to assess five aspects—production, marketing, raw material supply, human resources, and finance; and the Analytical Network Process (ANP) to prioritize business improvement strategies. The results show that Ma Utik’s business system remains simple and unstandardized, with primary issues in production and marketing. Most performance indicators are still at the initial to intermediate stages, falling short of established targets. ANP findings highlight three key strategic indicators: distribution reach, process efficiency, and cassava raw material availability. The highest-priority strategy, with a score of 0.16, is Strategy C—developing digital marketing channels (e-commerce and social media). This strategy is deemed most relevant to expanding market reach and enhancing product competitiveness.

Effect of Soy Protein Isolate (SPI) Concentration on Anthocyanin-Based Smart Indicator Labels from Purple Sweet Potato Waste Rijanti Rahaju Maulani; Indrawan Cahyo Adilaksono; Angela Valentina Saputra; Rika Alfianny; Laras Putri Wigati; Aep Supriyadi; Nita Yuniati
Jurnal Keteknikan Pertanian Vol. 14 No. 1 (2026): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.014.1.1-16

Indonesia has a high level of food waste, with up to 30% of the country’s total fruit production contributing to it. Smart packaging, such as that with anthocyanin based freshness indicator labels and Soy Protein Isolate (SPI), can help reduce waste by providing visual information about the product’s condition within the packaging. This research aims to determine the effect of SPI concentrations on the characteristics of anthocyanin-based smart packaging indicator labels extracted from purple sweet potato waste (Ipomoea batatas (L.) Lam). The indicator label was made using cornstarch (2.5%) as the matrix, glycerol as the plasticizer, and SPI as the crosslinking agent. The researchers employed a simple Completely Randomized Design with SPI concentration variations of 0%, 1%, 2%, 3%, and 4%. The researchers tested several parameters on the indicator labels, including pH sensitivity, color stability against storage temperature (4°C and 25°C), water absorption capacity, color reversibility, and biodegradability. The results indicate that adding SPI affects label characteristics, with 1% SPI concentration yielding the best performance. The 1% SPI concentration obtained the lowest color stability value at cold temperatures (∆E*ab = 5.15), the highest biodegradation rate (97.33% on day 4), the most varied color response to pH, and good physical durability of the label. Therefore, a 1% SPI concentration is recommended as the most effective formulation for an anthocyanin-based freshness indicator label.

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