Garuda - Garba Rujukan Digital

Peningkatan Kualitas flakes Ganyong (canna edulis ker.) dan Bekatul Menggunakan Variasi Sayuran Sukamdani, Haryo; Purwijantiningsih, L.M. Ekawati; Pranata, F. Sinung
Biota Biota Volume 13 Nomor 2 Tahun 2014
Publisher : PBI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.573 KB)

AbstractFlakes are ready to eat cereal product in order to provide a high caloric needs for those who consume them. Utilization of ganyong into flakes is one alternative that increases the diversification of processed ganyong prospects in the community. In order to improve the nutritional quality of flakes, especially fiber, other ingredients are added for flakes. Variety of vegetables and rice brandâs is used as the main raw material of flakes. Variety of vegetables is broccoli, spinach and carrots and with the addition of vegetables can be seen the influence of increasing the nutritional value from the resulting flakes. This research used completely randomized design (CRD). The results obtained in this study of flakes product are have variations of water content 0.03-0.36%, ash 2.69-3:09%, protein 5.72-6.36%, 0.96-3.08% fat, carbohydrate 87.47-90.61%, soluble fiber 1.59-4.4%, insoluble fiber 0.01-0.02%, total fiber 1.6-4.42%, texture 3349.8-3687.8 gf and microbiological tests such total plate count, molds and yeasts and Staphylococcus aureus that meets the ISO standard of cereal (SNI 01-4270 -1996). The results showed that the carrot flakes had the highest quality overall and flakes broccoli had the highest fiber content.Key words: Flakes, ganyong, variety of vegetables, rice branâsAbstrakFlakes adalah produk makanan siap saji untuk menyediakan kalori bagi yang mengkonsumsinya. Pemanfaatan ganyong sebagai produk sereal adalah salah satu cara meningkatkan diversifikasi pangan di masyarakat. Dalam rangka meningkatkan kualitas gizi flakes, terutama serat maka bahan lain ditambahkan dalam pembuatan flakes. Variasi sayuran dan bekatul digunakan sebagai bahan baku utama pembuatan flakes. Variasi sayuran yang digunakan yakni brokoli, bayam dan wortel. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Hasil yang didapatkan dari penelitian ini yakni kadar air flakes 0,03-0,36%, kadar abu 2,69-3,09%, protein 5,72-6,36%, lemak 0,96-3,08%, karbohidrat 87,47-90,61%, serat larut 1,59-4,4%, serat tidak larut 0,01-0,02%, total serat 1,6-4,42%, tingkat kekerasan/ tekstur 3349,8-3687,8 gf dan tes mikrobiologi seperti angka lempeng total, kapang dan khamir, serta Staphylococcus aureus sesuai standar ISO sereal (SNI 01-4270 -1996). Hasil penelitian menunjukan bahwa flakes wortel mempunyai kualitas gizi tertinggi dan flakes brokoli mengandung serat tertinggi.Kata kunci: Flakes, ganyong, variasi sayuran, bekatul

Peningkatan Kualitas flakes Ganyong (canna edulis ker.) dan Bekatul Menggunakan Variasi Sayuran Sukamdani, Haryo; Purwijantiningsih, L.M. Ekawati; Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 18, No 2 (2013): June 2013
Publisher : Universitas Atma Jaya Yogyakarta

AbstractFlakes are ready to eat cereal product in order to provide a high caloric needs for those who consume them. Utilization of ganyong into flakes is one alternative that increases the diversification of processed ganyong prospects in the community. In order to improve the nutritional quality of flakes, especially fiber, other ingredients are added for flakes. Variety of vegetables and rice brandÃ¢â‚¬â„¢s is used as the main raw material of flakes. Variety of vegetables is broccoli, spinach and carrots and with the addition of vegetables can be seen the influence of increasing the nutritional value from the resulting flakes. This research used completely randomized design (CRD). The results obtained in this study of flakes product are have variations of water content 0.03-0.36%, ash 2.69-3:09%, protein 5.72-6.36%, 0.96-3.08% fat, carbohydrate 87.47-90.61%, soluble fiber 1.59-4.4%, insoluble fiber 0.01-0.02%, total fiber 1.6-4.42%, texture 3349.8-3687.8 gf and microbiological tests such total plate count, molds and yeasts and Staphylococcus aureus that meets the ISO standard of cereal (SNI 01-4270 -1996). The results showed that the carrot flakes had the highest quality overall and flakes broccoli had the highest fiber content.Key words: Flakes, ganyong, variety of vegetables, rice branÃ¢â‚¬â„¢sAbstrakFlakes adalah produk makanan siap saji untuk menyediakan kalori bagi yang mengkonsumsinya. Pemanfaatan ganyong sebagai produk sereal adalah salah satu cara meningkatkan diversifikasi pangan di masyarakat. Dalam rangka meningkatkan kualitas gizi flakes, terutama serat maka bahan lain ditambahkan dalam pembuatan flakes. Variasi sayuran dan bekatul digunakan sebagai bahan baku utama pembuatan flakes. Variasi sayuran yang digunakan yakni brokoli, bayam dan wortel. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Hasil yang didapatkan dari penelitian ini yakni kadar air flakes 0,03-0,36%, kadar abu 2,69-3,09%, protein 5,72-6,36%, lemak 0,96-3,08%, karbohidrat 87,47-90,61%, serat larut 1,59-4,4%, serat tidak larut 0,01-0,02%, total serat 1,6-4,42%, tingkat kekerasan/ tekstur 3349,8-3687,8 gf dan tes mikrobiologi seperti angka lempeng total, kapang dan khamir, serta Staphylococcus aureus sesuai standar ISO sereal (SNI 01-4270 -1996). Hasil penelitian menunjukan bahwa flakes wortel mempunyai kualitas gizi tertinggi dan flakes brokoli mengandung serat tertinggi.Kata kunci: Flakes, ganyong, variasi sayuran, bekatul

Pemanfaatan Ekstrak Daun Kecubung (Datura metel L.) Sebagai Pembius Ikan Koi (Cyprinus carpio L.) Pada Saat Pengangkutan Hariyanto, Sapto Eko; Pranata, F. Sinung; Aida, Yuniarti
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Either decorative fish or consumption fish would be costlier in price if sold in a state of life. However both having the same problems that is death at the time of transportation process. From former research has been obtained information that transportation of fish in a state of life can be done by using material anaesthesia either experiencing and also artificial. Usage of chemical material as fish anaesthetic is felt able to give unfavourable effect to quality and fish health. Purpose of this research knows concentration of metel thorn apple leaf extract and soaking stripper that is most effective in anaesthesia of fish koi (Cyprinus carpio L.) and knows does metel thorn apple leaf extract can lessen fish mortality koi (Cyprinus carpio L.) at the time of transportation of long distance. Initial concentration which will be applied is 0,4%, 0,1%, 0,06%, 0,03% and 0% as control, because concentration doesn't have an effect on concentration is boosted up to become 0,4%, 0,7% and 1% with soaking stripper 4, 8, 12 hours. Result of research shows concentration of 0,7% and soaking stripper of 8 hour, this time is most effective in anaesthesia of fish koi (Cyprinus carpio L.) because level of survival rate 100% with induction time stripper and recovery time is stripper. Research is continued with test trasportasi compared to control, where fish is not anaesthetized packed into plastic poke and given with pure oxygen like treatment that is usualy is done the fish farmers in process of transportation. Result of this research indicates that, treatment of fish anaesthetized with metel thorn apple leaf extract level of pass of life reachs 91,667% while controlling 66,667%. From result of inferential research that usage of metel thorn apple leaf extract at the time of transportation of proven long distance can lessen fish mortality koi (Cyprinus carpio L.).

Kimia Organik Industri (Kajian Buku) Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 10, No 1 (2005): February 2005
Publisher : Universitas Atma Jaya Yogyakarta

Perkembangan yang pesat di bidang industri kimia telah membuat Klaus Weissermel dan Hans-Jurgen Arpe membuat edisi baru dari buku Kimia Organik Industri. Buku ini merupakan revisi dari edisi pertama dan telah diterjemahkan ke dalam delapan bahasa. Pada tahun 1976, Weissermel dan Arpe menerbitkan buku ini pertama kali di Jerman. Buku tersebut mendapat sambutan positif dari para koleganya. Tidak lebih setahun kemudian edisi kedua telah diterbitkan dengan dilengkapi data terbaru dari berbagai industri kimia di dunia.

Phytochemicals As Bioactive Agents (Kajian Buku) Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 8, No 2 (2003): June 2003
Publisher : Universitas Atma Jaya Yogyakarta

Pencegahan penyakit ternyata tidak terlepas dari diet beberapa makanan. Diet makanan yang kaya akan manfaat, seperti buah, sayur, dan biji-bijian telah diyakini berhubungan erat dengan pencegahan penyakit tertentu. Beberapa senyawa fitokimia yang terdapat dalam bahan makanan mempunyai aktivitas biologis dalam pencegahan penyakit, seperti kanker dan jantung. Buku PHYTOCHEMICALS AS BIOACTIVE AGENTS yang ditulis oleh Bidlack et al., ini menyuguhkan tentang aneka ragam senyawa organik yang dibentuk oleh tumbuhan, termasuk cara identifikasi dan evaluasi bioaktivitas fitokimia yang berperan dalam pencegahan penyakit tertentu.

Kualitas Keripik Bengkuang (Pachyrrhizus erosus (L.) Urb.) dengan Variasi Konsentrasi Ekstrak Bunga Rosela (Hibiscus sabdariffa Linn.) Setyasih, Martina; Pranata, F. Sinung; Purwijantiningsih, Ekawati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Yam bean chips have crispy texture and sweet taste. In this research, rosella extract is added in the mold of yam bean chips as natural preservaties, fiber and sources anthocyanin. The aim of this research is to know the effect of various consentrations of rosella extract on chips qualities. Research design utilized was randomized complete factorial design and the data compiled was treated by Anova and followed with Duncanâ€™s Multiple Range Test (DMRT) with degree of convidence 95%. Chips with 0,67% rosella extract added has longer shelf life than chips with out rosella extract added. This Chips contain 0,59% water, 2,6% protein, 38,84% fat, 3,69% ash, 54,16% carbohydrate, 1,17 mg/100g ascorbic acid, 1,4 mg/l anthocyanin, 1,17% acid total, 86,74%fiber crude, 53,47 level of lightness and total microorganism 30 CFU/G.

Pengaruh Kombinasi Tapioka dan Tepung Kedelai terhadap Kualitas Sosis Ikan Kakap Putih (Lates calcarifer Bloch) Agatha, Prima Novi; Purwijantiningsih, Ekawati; Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Sausage is food product made from mix ture of minced meat (contain meat more than 75%), flour or starch with or without additional spices, and other allowed food additive. Sausage made from meat usually has a higher content of fat, which in many cases usually caused serious health problem. To reduce the fat content in sausages, the researchers try to combine cassava starch with soybean flour. Soybean flour was used in combination with cassava starch because it reduced of cholesterol in blood, reduced oil absorption while frying. Soybean flour is a kind of food material that has higher content of protein but low fat, and it has complete essential amino acids. This research was conducted to find out the influence of cassava starch and soybean flour combinations to produce good quality of seabass sausages. In this experiment, cassava starch and soybean flour combination were as follows 90:10; 80:20; and 70:30. The result showed that the combination of cassava starch with soybean flour increase water content, ash content, protein content and fat content but elasticity and carbohydrate content were decrease.

Bahan Tambahan Pangan (Kajian Buku) Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Perkembangan yang pesat di bidang industri makanan telah membuat Wisnu Cahyadi membuat edisi baru dari buku Bahan Tambahan Pangan. Buku ini merupakan upaya peningkatan buku sebelumnya (edisi pertama). Pada buku edisi kedua ini ada beberapa kata yang direvisi dan penambahan materi baru, khususnya pada lampiran, yaitu tentang Persyaratan Penggunaan Bahan Tambahan Pangan Pemanis Buatan dalam Produk Pangan. Kelebihan buku ini adalah tidak hanya menjelaskan tentang bagaimana cara penggunaan dan persyaratan bahan tambahan pangan, tetapi mencakup analisis dan aspek kesehatan.

Karakterisasi Sifat-Sifat Fisik dan Mekanik Edible Film Pati Ganyong (Canna edulis Kerr.) Wijoyo, Arif; Pranata, F. Sinung; Atmodjo, P. Kianto
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 9, No 3 (2004): October 2004
Publisher : Universitas Atma Jaya Yogyakarta

This research was carried out in order to reveal ganyong starchâ€™s potential as a major ingredient of edible film, to understand the optimum concentration of ganyong starch and palmitic acid in the making process of edible film and to study their physical and chemical characteristics. The research has two stages, which were the starch preparation, and edible film preparation by using various concentrations of ganyong starch (1, 2, 3, and 4 % w/v) and palmitic acid (1, 2, 3, and 4% w/w). First research stage revealed that ganyong starch has a potential as a major ingredient of edible film because of its high amylose content (32.53% on dry basis). The next stage of the research showed that the optimum ganyong starch concentration of edible film was 2% (w/v). This concentration gives the WVTR (Water Vapor Transmission Rate) measurement of 11.86 (g. mm/m2. hour), film elongation of 2.26%, tensile strength of 3.29 Kpa, and film thickness of 0.0754 mm. The optimum concentration of palmitic acid was 4% (w/v). This results in the WVTR (Water Vapor Transmission Rate) measurement of 7.99 (g. mm/m2. hour), film elongation of 1.24%, tensile strength of 3.58 Kpa, and film thickness of 0.087 mm.

Pemanfaatan Kitin Udang Sebagai Penyerap Timbal dan Tembaga pada Limbah Cair Industri Batik di Solo Cahyanto, Martinus Dwi; Aida, Yuniarti; Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

The waste of shrimps in the form of skin, head, and tail that is disposed from shrimp processing and disposal are usually thrown away with out being processed, therefore the wastes may cause environmental pollution, especially from the unpleasant stench. Shrimp wastes contain compounds called chitin and can be utilized to absorb heavy metals which are mainly from industrial wastes. The batik industries in Solo usually utilize synthetic colors, because synthetic colors are cheaper and can make the products look more satisfying. Nevertheless, the liquid wastes from these batik industries are usually still colorful when it is disposed and are usually hard to be degraded by nature. Moreover, these wates contains heavy metals such as lead (Pb) and copper (Cu) that can endanger the human health. This research is conducted in order to notify the performance of chitin in order to absorb heavy metals such as lead (Pb) and copper (Cu). There are five treatments that is conducted in this research by adding chitin powder as much as 0 g (control), 1, 2, 3 and 4 g into the sample of batik liquid wastes. The lead (Pb) and copper (Cu) substance of the sample will then be measured using the AAS (Atomic Absorption Spectrophotometer), then the lead (Pb) and copper (Cu) substance of each treatment will be compared with the control. The result of the research shows that chitin can reduce the content of lead and copper in batik liquid wastes. Based on the research result, it is concluded that the addition of 4 g of chitin powder into the sample of batik liquid wastes can give the most maximum result, i.e. the reduction of the Pb content by 6.138 ppm from the control of 17.773 ppm into 11,635 ppm, and the reduction of the Cu content by 3.779 ppm from the control of 7.903 ppm into 4.104 ppm.

Title

Found 23 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 23 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 23 Documents
Search