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AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Witono, Yuli; Maryanto, Maryanto; Taruna, Iwan; Masahid, Ardiyan Dwi; Cahyaningati, Kinanti
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14817

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain

KARAKTERISTIK PRODUK BUBUK SARI JAGUNG MANIS INSTAN HASIL PENGERINGAN METODE SPOUTED-VORTEX-BED [Characteristics of Instant Sweet Corn Extract Powders Produced by Spouted-Vortex-Bed Drying Method] Iwan Taruna; Neti Surami; . Sutarsi
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The characteristics of instant sweet corn extract powders produced by a spouted-vortex-bed (SVB) drying method was investigated as affected by the drying conditions. The sweet corn extract was prepared from shelled corn kernels of Bisi Sweet variety through washing, blanching, grinding, extracting and separating the soluble extract from the insoluble residue using a centrifugal filter. The extract was then dried at various drying conditions including inlet temperature (100-120°C), airflow rates (245-323 m3/h), feed rates (0.6-1.5 kg/h) and mass of Teflon pellets (0.7–1.3 kg). The dried products were sieved to obtain £ 60 mesh powders and analyzed for its moisture content, color attributes, density, solubility index, and water absorption capacity. The results showed that an increase in inlet temperatures and mass of Teflon pellets tended to decrease the moisture content of the powders. In most cases, the inlet temperatures influenced the L, a, b values of the sweet corn extract powders color. An increase in the inlet temperatures decreased the L and b values, but increased significantly the a value of the sweet corn extract powders. The effect of feed rates on the density of instant powders was identified only for drying temperatures between 100 and 120ºC. Increasing both airflow rates and inlet temperature at the mass of Teflon pellets of 1.3 kg decreased the solubility index of the sweet corn extract powders. Water absorption capacity of the sweet corn extract powders was influenced mainly by the airflow rate, feed rate and mass of inert particles.

HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI [Enzymatic Hydrolysis of the Low Economic Value Fishes using Biduri’s Protease] Yuli Witono; Iwan Taruna; Wiwik Siti Widrati; Amelia Ratna
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Fish protein hydrolyzate is a product obtained from the decomposition of fish proteins into short-chain compounds due to the hydrolysis process either by enzymes, acids, or bases. The purpose of this study was to optimize the production of fish protein hydrolyzate from the low economic value fishes including 'bibisan' (Apogon albimaculosus), 'baji-baji' (Platycephalidae cymbacephalus), and the 'lidah' (Cynoglossus lingua) taken from Talango Island, Madura. The production of fish protein hydrolyzate used enzymatic hydrolysis by biduri’s (Calotropis gigantea) protease. The concentrations of biduri’s protease varied (0, 0.7, 1.4, and 2.1 Unit/g) and at various hydrolysis times (0, 1.5, and 3 h). The experimental design was a Completely Randomized Design with two factors which were carried out in triplicates. The results showed that interactions between the protease concentrations and times significantly affected (at 5% level test) the soluble proteins, maillard products, and the level of rancidity measured as thiobarbituric acid (TBA). The best fish hydrolyzate product based on the soluble protein parameter was resulted from 2.1 Unit/g biduri’s protease and hydrolysis time of 1.5 h. The characteristics of the hydrolyzate were containing 3.51% of soluble proteins, having maillard value of 0.63, and rancidity levels of 12.21 mmol TBA/kg.

KAJIAN PENGERINGAN LATEKS DENGAN UNIT PENGERING BERTENAGA LISTRIK PADA PENGOLAHAN KARET (Heven brassiliensis) Hervian Rahardiansyah; Iwan Taruna; Siswoyo Soekarno
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.226 KB)

This study was purposed to design and construct a prototype electric-powered dryer unit for drying of Rubber Smoked Sheet (RSS). The performance of designated dryer was examined in terms of drying conditioning and the quality of RSS and then compared to original curing process based on the sheet quality and pace of drying. The results showed that the dryer was capable to produce the standard quality of RSS, as indicated by the absences of bubbles, product defects and impurities. The prototype of drying unit could reduce also the weight of RSS or latex rubber in average of about 36% of the initial weight for about 48 hours at temperature range between 56 and 76°C.Keywords: drying unit, latex sheet, sheet quality

PROFIL FLAVOR ENHANCER HASIL HIDROLISIS ENZIMATIS IKAN BERNILAI EKONOMI RENDAH DALAM PENGGUNAANNYA SEBAGAI INGREDIEN PADA MAKANAN Yuli Witono; Wiwik Siti Windrati; Iwan Taruna; Ardiyan Dwi Masahid; Alfindya Balgies Dardiri
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

A natural flavor enhancer based on local source potential is indispensable. While the potential of inferior fishes of low economic value especially in the Madura archipelago, Indonesia such as tongue (‘lidah’), wedge (‘baji-baji’) and biblical (‘bibisan’) fish is very high and has not been utilized optimally. Fish raw materials can be developed as a hydrolyzate and derivatives thereof. In this case, the study aimed to find out the enzymatic hydrolysis enzymatic flavor enhancer profile of the inferior fishes with the comparison of inferior fish feedstock and additional ingredients has been performed. The study was conducted by observing descriptively the mean values of each parameter of 3 repetitions ie color, yield, moisture, ash, fat, protein, dissolved protein contentand maillard product and overall organoleptic value of flavor enhancer result of enzymatic hydrolysis process with 7 (seven) formulas of inferior fishes feedstock and additional ingredients (20:80, 40:60; 50:50; 60:40; 80:20; 90:10; 100: 0) and 9 (nine) types of additives according to the treatment. The results showed that inferior fishes flavor enhancers had a diversity of their profile values due to the comparison of fish and the weight of different additives. The greater the proportion of fish raw material to the additional ingredients, the higher the level of brightness, water, fat, protein, dissolved protein content and its maillard products, but the lower the ash content and the yield. The best inferior fish flavor enhancer profile based on sensory parameters resulted from formulations with 50 grams of inferior fish and 50 grams of additional ingredients. The treatment has a flavor enhancer profile with a brightness level of 69.90; yield of 45,17 gram, water content of 1,983%; ash content of 39.72%; 2.15% fat content; protein content of 24,17%, dissolved protein of 2,114 mg / ml; and maillard products of 0.17; as well as the overall value of organoleptic properties 2.88 (very dislike-rather like). Keywords: biduri enzyme, flavor enhancer, formulation, and inferior fishes

KARAKTERISTIK MUTU BUBUK OKARA HASIL KERAGAMAN PERLAKUAN HIDROTERMAL DAN SUHU PENGERINGAN Iwan Taruna
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

The present study aimed to investigate the influences of experimental variables, i.e. hydrothermal treatments (whithout and treated) and convective drying temperatures (70, 80 and 90°C) on the quality characteristics of okara powders. The quality parameters of the okara powder studied in this experiment consisted of color attributes, particle density, water absorption capacity, oil absorption capacity, pH, viscosity, and non-enzymatic browning. The results showed that the quality of okara powders varied depending on the experimental variables. Hydrothermal treatment and drying of okara at lower temperatures could increase the brightness (L value) from 62.37 to 70.23, and increased the b value of okara powder color from 43.65 to 49.16. However, the particle density (1.04-1.35 g/cm3) and pH value (6.48-6.78) of okara powders were not significantly affected by hydrothermal treatment. The okara powder solution with hydrothermal treatment (2.10-4.50 cP) showed a lower average viscosity value compared to okara powder without hydrothermal treatment ((2.60-4.80 cP). The study also concluded that okara powder absorbed significantly more water rather than absorbing oil, as indicated by the value of water absorption capacity (4.7-5.7 mL/g), which greater than oil absorption capacity (1.1-1.4 mL/g). Non-enzymatic browning occurrence on okara powder samples (OD = 0.52-0.66) was more affected by the drying temperature than hydrothermal treatment. Keywords: convective drying, hydrothermal treatment, okara powder quality

AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Yuli Witono; Maryanto Maryanto; Iwan Taruna; Ardiyan Dwi Masahid; Kinanti Cahyaningati
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14817

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain

EFFECT OF COOLING ON THERMAL PROPERTIES OF TOMATO (SOLANUM LYCOPERSICUM) Sutarsi Sutarsi; Iwan Taruna; Jihan Hanun
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat
Publisher : UPT Penerbitan Universitas Jember

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

Cooling is the process of removing heat from food products until the product temperature is between -1 to 8oC. The cooling process aims to inhibit the rate of respiration and microbial growth which is the main cause of spoilage. The decrease in temperature during cooling affects the thermal properties of the material. This study aims to determine the cooling behavior of tomatoes and to examine the effect of cooling on the thermal properties of tomatoes. Fresh tomatoes were stored at temperatures of 5 and 10oC and RH 55, 75 and 85%. The decrease in temperature causes a decrease in the value of thermal properties, thermal conductivity and thermal diffusivity of tomatoes. Keywords: cooling effect, tomato, thermal properties

Cooling Characteristic Of Carrot Puree Purbasari, Dian; Setya Budi, Jaya Bagus; Taruna, Iwan
Protech Biosystems Journal Vol 2, No 2 (2022): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v2i2.12179

Carrot is a plant that stores carbohydrates in large quantities, post-harvest processing of carrot in Indonesia still limited to get processed into the main ingredients of dishes. This study used two factor, ratio of carrot and water, and lenght of grinding time. The stage of measuring cooling characteristic start with the preparation of raw carrot, washing, peeling, cutting, grinding, and the cooling process (6°C). Cooling characteristic measured are the changing in temperature of puree during cooling process and cooling rate. This study used the ratio of carrot and water 1:1 (100 gr:100 ml), 1:2 (100 gr:200 ml), 2:1 (200 gr:100 ml), and the lenght of grinding were 1, 2, and 3. The data was taken from 9 samples of treatment combinations. Changed values of combination temperature ranged from 26.98°C to 16.76°C, 27.44°C to 16.79°C, 28.79°C to 17.29°C, 25.81°C to 15.52°C, 28.04°C to 19.03°C, 29.99 to 19.19°C, 26.56°C to 16.96°C, 27.81°C to 19.10, and 27.72 °C to 19.53 °C. Highest average cooling rate occured in the first 5 minutes when the material temperature was still higher than the cooling medium, the cooling rate values in a row were: 0.21; 0.20; 0.30; 0.22; 0.20; 0.20; 0.14; 0.16; and 0.15.

Application of Foam Mat Drying Method for the Production of Instant Red Ginger Powder using Microwave Purbasari, Dian; Lestari, Wahyu Winda; Sutarsi, Sutarsi; Lestari, Ning Puji; Taruna, Iwan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1142-1150

Drying red ginger juice into instant powder is done to extend the shelf life of ginger which easily undergoes physical and chemical changes. This research aims to determine the characteristics of red ginger juice powder resulting from the foam mat drying method using a microwave. This research used a Completely Randomized Design method with two factors. Factor I is the microwave oven power (341 W, 364 W, and 466 W). Factor II is the concentration of maltodextrin (10%, 15%, and 20%). Data analysis used a two-way ANOVA test and continued with the DMRT test and scoring test. The results of the powder characteristics produce FM values (5.01 – 5.55); D (0.14 – 0.21 mm); yield (6.70 – 7.11%); powder moisture content (3.26 – 6.37%); brightness level (71.10 – 84.97); redness level (4.14 – 9.13); yellowness level (16.35 – 25.67); water absorption capacity (32.76 – 53.11) and solubility (99.93 – 99.99). Differences in microwave power affect the parameters of degree of fineness (FM), grain size (D), water content, brightness level (L), redness level (a), yellowness level (b), water absorption capacity, and solubility power. Differences in maltodextrin concentration affect the parameters of redness level and solubility. The best combination treatment is 343 W microwave power treatment with a maltodextrin concentration of 20%. Keywords: Drying, Foam mat drying, Microwave, Powder, Red ginger.

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