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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Pertanian agriTECH Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung Planta Tropika Jurnal Sains dan Teknologi Pangan BERITA BIOLOGI Teras Jurnal Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian (Agricultural Technology Journal) Marine Research in Indonesia Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Indonesian Journal of Natural Pigments Jurnal Teknologi Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Agri-Food Science and Technology (JAFoST) Journal of Food and Pharmaceutical Sciences INERSIA Advance Sustainable Science, Engineering and Technology (ASSET)

Yudi Pranoto

Departemen Teknologi Pangan Dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281

Author-ID : 344791

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences Transportation Other

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Ketahanan Panas Cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan Bakteri Pembentuk Spora yang Diisolasi dari Proses Pembuatan Tahu di Sudagaran Yogyakarta Reny Mailia; Bara Yudhistira; Yudi Pranoto; Saiful Rochdyanto; Endang Sutriswati Rahayu
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Characteristics of tofu with higher a (0.89 to 0.90) and protein levels of 8% or more, made tofu to be a suitable medium for bacterial growth. This leads to out to be very easy to damage due to bacterial contamination. Contamination of bacteria is commonly found in the tofu because of contamination in the process making of tofu. Source of contamination can come out from the raw material, during the process of making tofu and hygienic sanitation level during processing. Generally, this study aimed to determine the level of contamination of Escherichia coli, Staphylococcus aureus, Bacillus cereus and spore-forming bacteria in the process of making tofu and study the properties of heat resistance of eachisolate. Phases of of the study started with the isolation and identification and then quantitative analysis of Escherichiawcoli, Staphylococcus aureus, Bacillus cereus and spore-forming bacteria in the tofu process from raw materials to end product, tofu, comprised from water and soybean, slurry, soymilk cooking, curd, whey and tofu. Isolates originating from the cooking process and the coagulation process was for testing the heat resistance (D value and Z value). D and Z values were calculated using linear regression. Escherichia coli found in the water, soybeans, soybean slurry, curd and tofu, the number 10 =4,83 min and the value of Z = 22.73°C. Staphylococcus aureus found in soybeans and curd, showed the number of 101-102 CFU/g. Escherichia coli GMP isolate had D60°C CFU/g. The Staphylococcus aureus GMP4 isolate, had D60°C 1=2.72 min and the value of Z = 18.87°C. The Staphylococcus aureus GMP 6 isolate, had D=2.54min and the value of Z = 18.18°C. Bacillus cereus found in the water, soybean, soybean slurry, soymilk cooking, curdand tofu, showed the number 102-103CFU/g. Bacillus cereus vegetative cells SK 2 had D=5.43 min and the value of Z = 22.72°C. Bacillus cereus vegetative cells SK 4 had D60°C 60°C =5.95 min and the value of Z = 22.22°C. Spore-forming bacteria found in water, soybean, soybean slurry from the grinding process, the process cooking of soymilk, the process of clotting, whey and tofu, showed the number of 102CFU/g.ABSTRAKKarakteristik tahu dengan a0,89-0,90 dan kadar protein 8% atau lebih, menjadikan tahu sebagai media yang cocok bagi pertumbuhan bakteri. Hal ini menyebabkan tahu menjadi sangat mudah rusak karena cemaran bakteri. Penelitian ini bertujuan untuk mengetahui tingkat cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan Bakteri pembentuk spora pada proses pembuatan tahu dan mempelajari sifat ketahanan panas dari masing-masing cemaran. Tahapan penelitian dimulai dari pengamatan proses pembuatan tahu, isolasi dan identifikasi dan analisa kuantitatif cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan bakteri pembentuk spora pada proses pembuatan tahu. Isolat yang berasal dari proses pemasakan dan proses penggumpalan digunakan untuk pengujian ketahanan panas dengan melihat nilai D dan Z menggunakan regresi linier. Escherichia coli ditemukan pada air, kedelai, bubur kedelai, gumpalan tahu dan tahu, dengan jumlah 10w1-10CFU/g. Isolat Escherichia coli dari proses penggumpalan (GMP), nilaiD60°C 2=4,83 menit dan nilai Z=22,73°C. Staphylococcus aureus ditemukan pada kedelai, gumpalan tahu dan tahu, dengan jumlah 10=2,72 menit dan nilai Z =18,87°C. Untuk isolat Staphylococcus aureus GMP 6, nilai D1CFU/g. Isolat Staphylococcus aureus GMP 4, memiliki nilai D60°C60°C =2,54 menit dan nilai Z =18,18°C. Bacillus cereus ditemukan pada air,kedelai, bubur kedelai, sari kedelai masak, gumpalan tahu dan tahu, dengan jumlah 102-10CFU/g. Sel vegetatif Bacilluscereus yang berasal dari sari kedelai (SK) 2, memiliki nilai D60°C3=5,43 menit dan nilai Z =22,72°C. Untuk sel vegetatif Bacillus cereus SK 4, memiliki nilai D60°C=5,95 menit dan nilai Z =22,22°C. Bakteri pembentuk spora ditemukan pada air, kedelai, bubur kedelai pada proses penggilingan, sari kedelai masak, gumpalan tahu, kecutan dan tahu, dengan jumlah 10CFU/g.

Penggunaan Asap Cair Tempurung Kelapa untuk Menurunkan Kadar Timbal (Pb) pada Biji Kedelai (Glycine max) Sri Hartati; Purnama Darmadji; Yudi Pranoto
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Liquid smoke of coconut shell has functional properties as bioflavor, preservative, and chelating agent, because it contains the active compounds of phenol, carbonyl, and acid. But the use of liquid smoke as chelating agent had not been developed. A study on chelation of heavy metal Pb by coconut shell liquid smoke on soybean seeds has been conducted. The aimed of the study was to evaluate the effectiveness of liquid smoke in the reducing heavy metals Pb in soybean seeds, evaluate the change in the components of the liquid smoke was used for chelation heavy metals Pb, and evaluate the influence of the phenol, carbonyl, and acid components in the chelation heavy metals Pb in soybean seeds. Liquid smoke of coconut shell pyrolysis has a specific gravity of 1.01 g/ml, pH 1.81, phenol 1.20%, carbonyl 5.75%, and acid compounds 8.40%. Soybean seeds soaked in coconut shell liquid smoke with various concentration of 0% (control/aquademineralisa); 12.5%; 25%; 50%; and 100% for 2 hours. Levels of heavy metals Pb was analyzed by Atomic Absorption Spectrophotometer. The changes of liquid smoke compounds such as pH, specific gravity, phenol, carbonyl, and acid was analyzed. The influence of the components of liquid smoke to the reduction of the heavy metals Pb was also analyzed. Model experiment was made from soybean seeds that have been contaminated by Pb (NO standard solutions with a concentration of 2 ppm. The results showed the higher the concentration of liquid smoke is used for soaking the decreased levels of heavy metals Pb is also getting bigger. The liquid smoke 100% (without 3)2dilution) gives the best reducing effect that can reduce heavy metal Pb 63.41%. An increase inpH, a decrease in phenol levels, decreased levels of the carbonyl, and decreased levels of the acid inliquid smokethat used for soaking indicatesthat the component has been successfully chelated the heavy metals Pb in soybean seeds.The phenol components of liquid smoke give the highest reducing effect 50.09%, followed by acid compounds 45.67%, and carbonyl compounds 42.21%.ABSTRAKTelah dilakukan penelitian tentang khelasi logam berat Pb pada biji kedelai dengan menggunakan asap cair tempurung kelapa. Tujuan penelitian adalah untuk evaluasi efektivitas asap cair dalam menurunkan kadar logam berat Pb pada biji kedelai, evaluasi perubahan komponen penyusun asap cair setelah digunakan untuk khelasi logam berat Pb, dan evaluasi pengaruh dari komponen penyusun asap cair dalam menurunkan kadar logam Pb pada biji kedelai. Biji kedelai direndam dalam asap cair tempurung kelapa dengan variasi konsentrasi 0% (kontrol atau aquademineralisa); 12,5%; 25%; 50%; dan 100% selama 2 jam. Parameter yang diamati adalah penurunan kadar Pb pada biji kedelai, perubahan pH, senyawa fenol, karbonil, dan asam yang terdapat dalam asap cair setelah proses khelasi, dan pengaruh komponen senyawa fenol, karbonil, dan asam terhadap penurunan kadar logam Pb pada biji kedelai. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali ulangan. Model percobaan dibuat dengan biji kedelai yang dicemari larutan Pb(NO3)konsentrasi 2 ppm. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi asap cair yang digunakan untuk perendaman maka penurunan kadar logam berat Pb juga semakin besar. Asap cair dengan konsentrasi 100% (tanpa pengenceran) memberikan efek penurunan kadar logam berat Pb yang paling baik yaitu sebesar 63,41%. Adanya kenaikan pH, penurunan kadar fenol, penurunan karbonil, dan penurunan kadar asam pada asap cair yang telahdigunakan untuk perendaman menunjukkan bahwa komponen asap cair tersebut telah berhasil mengkhelat logam Pb pada biji kedelai. Komponen senyawa fenol memberikan efek penurunan kadar Pb yang paling tinggi yaitu 50,09%, diikuti oleh komponen asamsebesar 45,67%, dan komponen karbonil sebesar 42,21%.

Mikroenkapsulasi Oleoresin Ampas Jahe (Zingiber officinale var.Rubrum) dengan Penyalut Maltodekstrin Fatchul Anam Nurlaili; Purnama Darmadji; Yudi Pranoto
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ginger essential oil distillation produces pulp which still contains oleoresin. In this study, the extraction of pulp ginger oleoresin was done for further exploitation. Microencapsulation was done to ease product handling and packaging. The aim of this study was to determine the characteristics of the microcapsules of pulp ginger oleoresin. Pulp ginger oleoresin was extracted using ethanol 96% as solvent with three variations of ratio (w/v)of 1:4, 1:5, and 1:6. Microencapsulation was performed with spray drying technique using maltodextrin coating. In this study, there were three ratio of oleoresin : maltodextrin (1:50, 1:25, and 1:16,7). The results showed that the highest microencapsulation efficiency of pulp ginger oleoresin was attained by the ratio of 1:16,7. This microcapsule had a water content of 6.37% (db), water activity 0.20, bulk density 0.46 g/ml, solubility 622.33 seconds, total oil 42.62 x10-2 g/g microcapsules, surface oil 18.12 x10-2 g/g microcapsules, microencapsulation efficiency 22.13%, and the estimated size between 1.05 to 12.90 μm. The chemical profile of pulp ginger oleoresin after the drying process was changed in this experiment.ABSTRAKDistilasi minyak atsiri jahe menghasilkan ampas yang masih mengandung oleoresin. Dalam penelitian ini dilakukan ekstraksi oleoresin ampas jahe agar bisa dimanfaatkan lebih lanjut. Mikroenkapsulasi dilakukan untuk mempermudah penanganan dan pengemasan produk. Penelitian ini bertujuan untuk mengetahui karakteristik mikrokapsul oleoresin ampas jahe. Ekstraksi oleoresin ampas jahe menggunakan pelarut etanol 96% dengan tiga variasi rasio (b/v), yaitu1:4, 1:5, dan 1:6. Mikroenkapsulasi dilakukan dengan teknik spray drying menggunakan penyalut maltodekstrin. Dalam penelitian ini dilakukan tiga variasi rasio oleoresin:maltodekstrin (1:50, 1:25, dan 1:16,7). Hasil penelitian menunjukkan bahwa efisiensi mikroenkapsulasi oleoresin ampas jahe tertinggi ada pada rasio 1:16,7. Mikrokapsul ini memiliki kadar air 6,37 % (db), αw 0,20,bulk density 0,46 g/ml, kelarutan 622,33 detik, total oil 42,62x10- 2g/g mikrokapsul, surface oil 18,12 x10- 2g/g mikrokapsul, efisiensinya 22,13 %, dan estimasi ukuran antara 1,05-12,90 μm. Oleoresin ampas jahe mengalami perubahan profil komponen kimiawisetelah melalui proses pengeringan.

Pengaruh Foaming pada Pengeringan Inulin Umbi Gembili (Dioscorea esculenta) Terhadap Karakteristik Fisiko-Kimia dan Aktivitas Prebiotik Sri Winarti; Eni Harmayani; Yustinus Marsono; Yudi Pranoto
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Lesser yam (Dioscorea esculenta) is one type of Dioscorea spp. with high inulin content. There are many factors can affect on the physicochemical characteristics and prebiotic activity of inulin, one of this factor is drying method. The purpose of the study was to evaluate the effect of foaming (foam mat) on drying procces of lesser yam inulin on the physicochemical characteristics and prebiotic activity. Lesser yam inulin was dried with cabinet drying and foam mat drying, which was compared with the commercial inulin that was dried by spray drying method. Inulin properties evaluated were solubility, water absorbtion, gel strength, water content, viscosity, purity, crystallinity and prebiotic activity. The results showed that the drying of Lesser yam inulin with foam mat drying method can improve the solubility of 79.09% to 89.97%, water absorption from 12.39% to 34.39%, and prebiotic activity score from 1,071 to 1,113 on Bifidobacteria breve BRL-131 and from 0.658 to 0.820 on Bifidobacterium bifidum BRL-130. Drying of Lesser yam inulin with foam mat drying method can reduce the gel strength of 0.1295 N to 0.0929 N, water content from 10,55% to 9,29%, the viscosity of 14.47 mPa to 6.7 mPa at 90 °c, purity of 73.58% to 66.34% and lower crystallinity. Lesser yam inulin had prebiotic activity score higher than commercial inulin from chicory root.ABSTRAKGembili (Dioscorea esculenta) merupakan salah satu jenis Dioscorea spp. yang mengandung inulin cukup tinggi. Beberapa faktor dapat berpengaruh terhadap karakteristik fisiko-kimia dan aktivitas prebiotik inulin, salah satunya adalah cara pengeringan.Tujuan penelitian adalah mengevaluasi pengaruh foaming (pembentukan foam) pada proses pengeringan inulin umbi gembili terhadap karakteristik fisiko-kimia dan aktivitas prebiotik. Inulin umbi gembili dikeringkan dengan metode foam mat drying dibandingkan dengan cabinet drying serta dibandingkan dengan inulin komersial dari umbi chicory yang dikeringkan dengan spray drying. Karakteristik fisiko-kimia inulin yang dievaluasi meliputi kelarutan, daya serap air, kekuatan gel, kadar air, viskositas, kemurnian, kristalinitas, dan nilai aktivitas prebiotik. Hasil penelitian menunjukkan bahwa foaming pada pengeringan inulin umbi gembili dengan metode foam mat drying dapat meningkatkan kelarutan dari 79,09% menjadi 89,97%, daya serap air dari 12,39% menjadi 34,39%, dan nilai aktivitas prebiotik pada Bifidobacteria breve BRL-131 yaitu dari 1,071 menjadi 1,113 dan pada Bifidobacterium bifidum BRL-130 dari 0,658 menjadi 0,820. Pengeringan inulin umbi gembili dengan metode foam mat drying dapat menurunkan kekuatan gel dari 0,1295 N menjadi 0,0929 N, kadar air dari 10,55% menjadi 9,29%, viskositas dari 14,47 mPa menjadi 6,7 mPa pada suhu 90°c, kemurnian dari 73,58% menjadi 66,34% dan menurunkan kristalinitas. Inulin umbi gembili memiliki nilai aktivitas prebiotik lebih tinggi dibandingkan dengan inulin komersial dari umbi chicory.

Perkiraan Umur Simpan Kacang Rendah Lemak Dilapisi dengan Carboxymethyl Cellulose Menggunakan Metode Accelerated Shelf-Life Test (ASLT) Yudi Pranoto; Djagal Marseno; Haryadi Haryadi
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Partially deffated peanut product made by reducing partial oil content before frying is known to have short shelf-lifeand easily rancid in comparison to regular friend peanut. This project was aimed to extend its shelf-life by introducingcoating on fried partially defatted peanut with carboxymethyl cellulose (CMC) by spraying. Shelf-life was determinedusing Accelerated Shelf-Life Test (ASLT) with Arrhenius model. Experiment was conducted at temperature of 25 oC,35 oC and 45oC until 15 days to follow oxidation level through thiobarbituric acid (TBA) value. Results showed thatASLT method could be used to predict shelf-life of fried partially defatted peanut that the main deterioration was dueto oxidation reaction. The shelf-life of uncoated partially defatted peanut was 34 days and those coated by CMC was52 days. Edible coating on fried partially defatted peanut was able to extend shelf-life up to 18 days by suppressingrancidity reaction.Keywords: Partially defatted peanut, shelf-life, coating, CMC, ASLTABSTRAKProduk kacang tanah goreng rendah lemak yang dibuat dengan mengurangi kandungan minyaknya sebagian sebelumpenggorengan diketahui memiliki umur simpan yang relatif pendek dan mudah tengik apabila dibandingkan dengankacang goreng biasa. Penelitian ini bertujuan untuk memperpanjang umur simpannya dengan melakukan pelapisan(coating) pada kacang goreng rendah lemak menggunakan carboxymethyl cellulose (CMC) dengan penyemprotan.Umur simpan ditentukan menggunakan metode Accelerated Shelf-Life Test (ASLT) dengan model Arrhenius. Pengujiandilakukan pada suhu 25oC, 35 oC dan 45oC hingga 15 hari untuk melihat tingkat oksidasi melalui bilangan thiobarbituricacid (TBA). Hasil penelitian menunjukkan bahwa metode ASLT dapat dipakai untuk memperkirakan umur simpankacang goreng rendah lemak yang kerusakan utamanya disebabkan oleh reaksi oksidasi. Umur simpan kacang rendahlemak tanpa pelapisan (kontrol) adalah selama 34 hari dan yang dilapisi CMC adalah selama 52 hari. Pelapisan ediblecoating pada kacang goreng rendah lemak mampu memperpanjang umur simpan hingga 18 hari dengan perannyadalam menekan reaksi ketengikan.Kata kunci: Kacang rendah lemak, umur simpan, pelapisan, CMC, ASLT

Pengembangan Metode Ekstraksi Alginat dari Rumput Laut Sargassum sp. sebagai Bahan Pengental Amir Husni; Subaryono Subaryono; Yudi Pranoto; Taswir Taswir; Ustadi Ustadi
agriTECH Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Indonesia has a lot of seaweed that have high potential as a producer of alginate, but the method of extraction has not been as expected. The objective of this study to develop a method of extraction of sodium alginate from seaweed Sargassum through the calcium alginate pathway. This study used different variations of the concentration of calcium chloride. The concentration of calcium chloride used varied 0.5, 0.75 and 1 M. As a control, the extraction of alginate performed through alginic acid pathway which was developed at the Center for Research Product Processing and Biotechnology of Marine and Fisheries, Jakarta. Quality parameters were observed including alginate yield, product appearance, viscosity and gel strength. The result showed that the yield of alginate produced successively for 32.67; 44.67 and 53.33 % and 31.67 % for controls. In appearance, the concentration of calcium chloride did not significantly affect the alginate product appearance, but darker when compared with the product extracted through the alginic acid. Viscosity alginate produced successively 149, 131 and 144 cP, while 304 cP for control. In general, the alginate gel strength extracted through of calcium alginate pathway is lower than the alginic acid pathway.ABSTRAKIndonesia mempunyai banyak rumput laut yang berpotensi tinggi sebagai penghasil alginate, namun metode ekstraksinya belum sesuai yang diharapkan. Penelitian ini bertujuan untuk mengembangkan metode ekstraksi natrium alginat dari rumput laut Sargassum melalui jalur kalsium alginat. Dalam penelitian ini digunakan berbagai variasi konsentrasi kalsium klorida yang digunakan pada pemisahan alginat dari filtrat hasil ekstraksinya. Konsentrasi kalsium klorida yang digunakan divariasi 0,5; 0,75 dan 1 M. Sebagai kontrol dilakukan ekstraksi alginat melalui jalur asam alginat yang dikembangkan di Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan, Jakarta. Parameter kualitas alginat yang diamati meliputi rendemen alginat, kenampakan produk, viskositas dan kekuatan gel yang dihasilkan. Hasil pengamatan menunjukkan bahwa rendemen alginat yang dihasilkan berturut-turut sebesar 32,67; 44,67 dan 53,33 % dan untuk kontrol 31,67 %. Secara kenampakan, konsentrasi kalsium klorida tidak terlalu mempengaruhi kenampakan produk alginat yang dihasilkan, tetapi lebih gelap jika dibandingkan dengan produk hasil ekstraksi melalui jalur asam alginat. Viskositas alginat yang dihasilkan berturut-turut 149, 131 dan 144 cP, sementara untuk kontrol 304 cP. Secara umum kekuatan gel alginat yang dihasilkan dari jalur kalsium alginat lebih rendah dibandingkan dengan yang diekstrak melalui jalur asam alginat.

Effect of Chitosan Coating Containing Active Agents on Microbial Growth, Rancidity and Moisture Loss of Meatball During Storage Yudi Pranoto; Sudip Kumar Rakshit
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Edible coatings based on chitosan were applied on meatball product in order to preserve quality during storages atambient and refrigeration temperatures. To improve its efficacy, chitosan coatings were incorporated with garlic oil0.2%, potassium sorbate 0.1 % and nisin 51,000 IU. The qualities of meatball assessed were total microbial growth, TBA value and percentage of moisture loss. All chitosan coatings suppressed microbial growth in meatball and strong- ly revealed when stored at refrigeration temperature. Incorporating garlic oil 0.2% into chitosan coating resulted in a greater reduction of rancidity level in meatball for both storages. Moisture loss of meatball was significantly reduced by all chitosan coatings and obviously shown when stored at refrigeration temperature.

Ekstrak Rumput Laut (Kappaphycus alvarezii) sebagai Cross Linking Agent pada Pembentukan Edible Film Gelatin Kulit Ikan Nila Hitam (Oreochromis mossambicus) Doddy Sutono; Yudi Pranoto
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Black tilapia (Oreochromis mossambicus) skin gelatin was potential material for edible film formation. However, it needs some modifications to improve the mechanical and barier properties. One of modification is by adding a cross linking agent. Seaweed extract Kappaphycus alvarezii containing phenol compounds was oxidized to be converted into quinone. It was expected to act as a cross linking agent. The purpose of this study was to determine the characteristics of edible film from black tilapia skin gelatin by adding with oxidized K. alvarezii extract. Edible film was made by addition of K. alvarezii extract (E) at concentration of 0%(E0); 2%(E1); 4%(E2); 6%(E3); 8%(E4) (v/w) for each gelatin concentratios (G) were 3g(G1); 6g(G2); 9g(G3); 12g(G4) into 150 ml destilled water containing 10% glycerol (w/w) of gelatin. Gelatin film solution was agitated at 50oC for 30 min and dehydrated in a cabinet dryer at 50oC. The addition of oxidized K. alvarezii extract increased tensile Strength (TS) and elongation at break properties. The highest TS was 3.08 MPa, shown by G4E1. The lowest water vapor permeability (WVP) was ontained by G4E1 (0.01 x 10-10 g. H2O/m.s.Pa). Microstructure observation and FTIR spectra (SEM) also showed an increased cross linking bonds in the G4E1 rather than in G4E0. The G4E1 seemd to be more compact than G4E0. The highest TS values and the lowest WVP on G4E1 were possibly caused by optimization concentration of the addition of oxidized K. alvarezii extract that could be optimum interaction with amino acid residues of polypeptide bond to form an optimal cross linking reaction.ABSTRAK Gelatin kulit ikan nila hitam (Oreochromis mossambicus) berpotensi sebagai pembentuk edible film namun perlu modifikasi untuk meningkatkan sifat mekanik dan bariernya terhadap uap air. Salah satu modifikasi adalah dengan penambahan cross linking agent. Ekstrak rumput laut Kappaphycus alvarezii mengandung senyawa fenol yang ketika dioksidasi akan berubah menjadi quinone sehingga diharapkan dapat berperan sebagai cross linking agent. Tujuan penelitian ini adalah untuk mengetahui karakteristik edible film gelatin kulit O.mossambicus dengan perlakuan penambahan ekstrak K.alvarezii teroksidasi. Pembuatan larutan film dilakukan dengan menambahkan ekstrak K. alvarezii (E) dengan konsentrasi; 0%(E0); 2%(E1); 4%(E2); 6%(E3); 8%(E4) (v/w) dari masing-masing perlakuan berat gelatin (G) yaitu 3g(G1); 6g(G2); 9g(G3); 12g(G4) dalam 150 ml aquades yang mengandung 10% gliserol (w/w) dari gelatin. Larutan dilakukan pengadukan pada suhu 50oC selama 30 menit, dan dikeringkan dalam kabinet dryer suhu 50oC. Penambahan ekstrak K. alvarezii teroksidasi memberikan pengaruh pada tensile strenght (TS), elongation at break yang lebih tinggi. Nilai TS tertinggi ditunjukkan oleh perlakuan G4E1(8% gelatin w/v, dan 2% ekstrak K.alvarezii v/w) yaitu sebesar 3,08 MMa, dengan nilai water vapor permeability (WVP) terkecil ditunjukkan pada film G4E1 yaitu sebesar 0,01 x 10-10 g.H2O/m.s.Pa. Pengamatan spektra FTIR dan mikrostruktur (SEM) menunjukkan indikasi terjadinya peningkatan ikatan cross linking pada G4E1 dibandingkan G4E0. Hasil pengamatan SEM pada film G4E1 menunjukkan struktur yang lebih kompak dibanding G4E0. Nilai TS yang tinggi dan WVP yang rendah pada sampel G4E1 kemungkinan disebabkan adanya optimasi konsentrasi penambahan ekstrak K alvarezii teroksidasi untuk dapat membentuk ikatan cross linking secara optimal dengan gelatin.

Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR Nuri Arum Anugrahati; Yudi Pranoto; Yustinus Marsono; Djagal Wiseso Marseno
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The molecular structural changes of food could be observed by the technique of FT-IR and 13C NMR spectroscopy. This research was aimed to study the structural changes in cooked rice treated with cooling-reheating process and coconut milk addition using FT-IR and 13C NMR. It was found that the cooling-reheating process and addition of coconut milk cause several structural changes of cooked rice. The IR analysis showed the bands at 3,400, 2,900, 1,018 and 856 cm-1 changed due to the retrogradation during cooling process. The spectrum of 13C NMR showed the change of peaks at 100.28 and 100.10 ppm. These changes may be related to the addition of coconut milk during rice cooking.

Pengaruh Media Budidaya Menggunakan Air Laut dan Air Tawar terhadap Sifat Kimia dan Fungsional Biomassa Kering (Spirulina platensis) Nurfitri Ekantari; Yustinus Marsono; Yudi Pranoto; Eni Harmayani
agriTECH Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Spirulina is a microalgae, easily cultivated and grows well in a low to high-level of salinity. Chemical contents in Spirulina can be influenced by the conditions of cultivation. Spirulina platensis sold in Indonesia is largerly cultured in marine water or fresh water medium. S. platensis can be used as a source of calcium because it has 700-1000 mg/100 g of dry biomass. This study aimed to determine the effect of sea water and fresh water cultivation medium on the chemical composition of S. platensis. Samples were determined the chemical composition included proximate analysis, mineral content of Calcium (Ca), Magnesium (Mg) and Phosphor (P), total glucose, starch, and dietary fiber. Functional properties were also determined i.e: solubility, water and oil binding capacities, emulsion and foam abilities. The results showed that the content of ash and minerals (Ca, Mg, P) of S. platensis cultivated in marine water was higher that of S. platensis cultivated in freshwater. This results suggested that S. platensis cultured in the sea water medium was potential as an alternative source of calcium (512,53 mg Ca/100 g) with a ratio Ca-P = 1:1.79. The carbohydrate content was at least 28,41 %db (total sugars almost 0,09 %db, starch 6,9 %db and total dietary fiber 24,81 %db). The dietary fiber was dominated by insoluble dietary fiber (24,81 %db). Functional properties were affected by cultured medium. Spirulina platensis cultivated in marine water exhibited high capacity on Water and Oil Holding Capacities (WHC and OHC) that were 4,46 ml/g and 2,35 ml/g, respectively. Water Solubility Index (WSI), foaming capacity, emulsion capacity were not affected by cultured media. ABSTRAKSpirulina merupakan mikroalga, mudah dibudidayakan dan dapat hidup dalam tingkat salinitas yang rendah hingga tinggi. Kandungan kimia dalam Spirulina dapat dipengaruhi oleh media budidayanya. Di Indonesia Spirulina platensis yang beredar sebagian merupakan hasil budidaya dari berbagai tempat dengan media budidaya air tawar maupun air laut. S. platensis dapat digunakan sebagai salah satu sumber kalsium karena kandungannya dapat mencapai 700-1000 mg/100 g biomassa kering. Penelitian ini bertujuan untuk mengetahui pengaruh media budidaya air laut dan air tawar terhadap komposisi kimia dan sifat fungsional dari S. platensis. Parameter kimia yang diamati yaitu komposisi proksimat, kandungan mineral Ca, Mg dan P, kandungan gula, pati dan serat pangan. Parameter sifat fungsional meliputi kelarutan, kemampuan mengikat air dan lemak, emulsifikasi dan kemampuan membentuk busa. Hasil penelitian menunjukkan bahwa kandungan abu dan mineral (Ca, Mg, P) S. platensis budidaya air laut lebih tinggi daripada budidaya air tawar. S. platensis asal budidaya laut berpotensi sebagai alternatif sumber kalsium (512,53 mg Ca/100 g) dengan rasio Ca:P = 1:1,79. Kandungan karbohidrat S. platensis hasil budidaya media air laut lebih rendah yaitu 28,41 %db (gula total dengan nilai 0,09 %db, pati 6,9 %db dan total serat pangan 24,81 %db), serat pangan terutama berupa serat pangan tak larut sebesar 24,18 %db. Sifat fungsional dipengaruhi oleh asal budidaya. Spirulina platensis asal budidaya laut memiliki sifat Water Holding Capacity (WHC) yang lebih tinggi yaitu 4,46 ml/g dibandingkan sifat Oil Holding Capacity (OHC) yaitu 2,35 ml/g, sedangkan Water Soluble Index (WSI), kapasitas membentuk busa dan emulsifikasi tidak dipengaruhi media budidaya.

Co-Authors Agnes Murdiati Agnes Murdiati Agung Endro Nugroho Agustina Agustina Amir Husni Angwar, Mukhamad Ariani, Dini Ariani, Dini Ashri Mukti Benita Bambang Setiaji Bara Yudhistira Bara Yudhistira Cahyanto, Muhammad N Darmadji, Purnama Dego Yusa Ali Dewi, Angela Myrra Puspita Dhiva, IGN Aditya Dian Resti Setyaningrum Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dini Ariani Djagal Marseno Djagal W Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Doddy Sutono Dodik Suprapto Edowai, Desi Natalia Eduard Fransisco Tethool Elfanti, Maharani P. Elok Pawening Maharani Endang S. Rahayu Eni Harmayani Eni Harmayani Eni Harmayani Eni Harmayani Ervika Rahayu Novita Herawati Fatchul Anam Nurlaili Fatma Zuhrotun Nisa Fela Laila Ferdiansyah, Mokhamad Khoiron Fibri, Dwi Larasatie Nur Hafni Rahmawati Halim, Lina Haryadi Haryadi Haryadi Haryadi Hayati, Febsi Hermina Nurdiawati Herry , Herry Isak Silamba Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Karlina, L Lola Krisnitya, Widya Lily Arsanti Lestari Lopulalan, Cynthia G C M. Ridwan Made Darawati Miftakhussolikhah, Miftakhussolikhah Mimin Yulita Kusumaningrum Muhammad Nur Cahyanto nFN Miftakhussolikhah nFN Nurliyani Novianty, Hilda Novianty, Hilda Nur Rohmah Lufti A'yuni Nurdiawati, Hermina Nurfitri Ekantari Nuri Arum Anugrahati Nursigit Bintoro Nursigit Bintoro Nursigit Bintoro Prawira, Muhammad Aditya Puji Wulandari Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Rahayu, Endang Sutriswati Rahayu, Ervika Rahma Bayunita Hapsari Reny Mailia Reny Mailia Resha Ayu Wildiana Retno Ayu Kurniasih Rini Yanti Rini Yanti, Rini RNH, Ervika Rosiana, Nita Maria Rumiyati Sabrina, A'isyah Mutiara Saiful Rochdyanto Saiful Rochdyanto Saputra, Muhammad Tomy Sarman Oktovianus Gultom Satrijo Saloko Siti masithah Fiqtinovri Sri Hartati Sri Hartuti Sri Hartuti Sri Hartuti Sri Raharjo Sri Widyastuti Sri Widyastuti Sri Winarti Stefani Amanda Harmani Subaryono Subaryono Subaryono Subaryono, Subaryono Sudibyo, Anung Sudip Kumar Rakshit Sugeng Pondang Sugiharto Suharwadji, - Suharwadji, - Sulthon, Arian Lutfi Nur Supriyadi Supriyadi Supriyanto Supriyanto Tanwirul Millati Taswir Taswir Tazwir Tazwir Tety Desrita Handayani Triwitono, Priyanto Tyas Utami Umar Santoso Ustadi Ustadi Ustadi, Ustadi Wardah Wardah Wulandari, Pudji Yekti Asih Purwestri Yuny Erwanto Yustinus Marsono Yustinus Marsono Yustinus Marsono Yustinus Marsono

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