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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian MOVE: Journal of Community Service and Engagement
Teti Estiasih
Brawijaya University
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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KAJIAN KARAKTERISTIK LOW METHOXYL PECTIN TERAMIDASI PADA SAMPEL BAHAN ALAM Fania Dewi Amalia; Rosalina Ariesta Laeliocattleya; Teti Estiasih
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.4004

Abstract

Pektin merupakan polisakarida yang dapat ditemukan pada tanaman dan banyak digunakan sebagai gelling agent, pengemulsi, pengembang, dan penstabil, serta digunakan dalam bidang farmasi dan kosmetik. Pektin dapat diekstraksi dari beberapa komoditas yang pada umumnya akan menghasilkan High Methoxyl Pectin (HMP). Selain HMP, jenis lain dari pektin yaitu Low Methoxyl Pectin (LMP) juga memiliki lebih banyak sifat fungsional seperti sebagai pembentuk gel rendah gula, bioabsorben logam berat, dan senyawa pencegah kanker. HMP dapat diubah menjadi LMP dengan metode demetoksilasi salah satunya adalah demetoksilasi amonia. Metode demetoksilasi amonia ini juga menyebabkan adanya amida pada rantai pektin yang memberikan beberapa keuntungan seperti pembentukan gel pektin yang lebih mudah dan gel yang terbentuk lebih tahan terhadap sineresis. Kata kunci: Demetoksilasi Amonia, Low Methoxyl Pectin, Pektin
Application of Individual Quick Freezing (IQF) Technology for Freezing The Raw Materials of Sambal at UD Dede Satoe Dego Yusa Ali; Teti Estiasih; Rini Yulianingsih; Riska Puspita; Lutfia Adila Putri; Brilliant Praditya
MOVE: Journal of Community Service and Engagement Vol. 3 No. 1 (2023): September 2023
Publisher : EQUATOR SINAR AKADEMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54408/move.v3i1.258

Abstract

The price of chili raw materials in Indonesia is influenced by several factors. These factors include erratic harvest seasons, the nature of perishable raw materials, poor post-harvest handling, and also supply and demand at the market. This is the cause of frequent fluctuations in the price of chili raw materials. Fluctuations in the price of chili raw materials are a problem in the chili production process at UD Dede Satoe. Thus, an inventory system is needed to store and freeze ingredients during rising material prices. The inventory system is an IQF refrigerator with dry ice freezing media. Dry ice is usually added to the cooling media because the ability to absorb the heat of a material by dry ice is greater than ordinary ice media. The use of dry ice in the freezing process aims to reduce the temperature of the material more quickly due to the large heat absorption ability caused by the low sublimation temperature point of dry ice, which is around -78.5oC. Thus, the material frozen with IQF refrigerators can extend the shelf life because it restrains microbial growth, maintains its nutritional and sensory quality.
Co-Authors Brilliant Praditya Dego Yusa Ali Fania Dewi Amalia Lutfia Adila Putri Rini Yulianingsih Riska Puspita Rosalina Ariesta Laeliocattleya