Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

2.203

P-Index

This Author published in this journals

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

Published : 58 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

PENYALUTAN KACANG RENDAH LEMAK MENGGUNAKAN SELULOSA ETER DENGAN PENCELUPAN UNTUK MENGURANGI PENYERAPAN MINYAK SELAMA PENGGORENGAN DAN MENINGKATKAN STABILITAS OKSIDATIF SELAMA PENYIMPANAN [Ether Cellulose Coatings by Dipping on Partially Defatted Peanuts Made Darawati; Yudi Pranoto
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.524 KB)

This research aimed to reduce oil uptake during frying and to improve the oxidative stability of a partially defatted peanuts (PDP) product by coating with ether cellulose-based substances, namely carboxymethyl cellulose (CMC), hydroxyprophyl methyl cellulose (HPMC), methyl cellulose (MC) and hydroxyprophyl cellulose by dipping method. The research was conducted through following steps: preparation of ether cellulose-based edible film and evaluation of the properties, coating application on PDP before frying, and measurement of the oil content, water content, hardness, and then determination of the best dipping method, evaluation of edible coating on PDP with selected dipping method and measurement of colour, peroxide value, and TBA value of fried coated products, and study on oxidative stability of fried coated-PDP during 14 days of storage. Results showed that ether cellulose based-edible film had 0.042-0.052 mm thickness, tensile strength of 7.93-23.04 MPa, elongation of 6.81-29.10%, water vapor transmission rate of 13.18-16.65g/m2.h. and oxygen permeability of 4.57-6.24x10-9 g/m.d.Pa. Ether cellulose-based coatings had significant effect on oil content and water content of PDP (p<0.05). CMC-based edible coatings before frying reduced oil content as much as 21.27% on PDP. Ether cellulose-based edible coatings improved oxidative stability on PDP during 14 days of storage. Edible coatings with CMC before frying had the lowest increase in peroxide value and TBA value.

STRUCTURAL ANALYSIS OF SPRAY-DRIED COCONUT SHELL LIQUID SMOKE POWDER [Analisis Struktural Bubuk Asap Cair Batok Kelapa Hasil Pengeringan Semprot] Satrijo Saloko; Purnama Darmadji; Bambang Setiaji; Yudi Pranoto
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The research was aimed at determining spray drying conditions during the production of smoke particulate powder and its consequences on the physical properties of the product. The experiment was carried out using a complete randomized factorial design. Samples were three solution of chitosan (CS)-maltodextrin (MD) based nanoparticles i.e. CS (0.5% w/v) and MD (9.5% w/v) in acetic acid (1.0% v/v) without liquid smoke (F1), only MD (10% w/v) in liquid smoke (F2) and a mixture of CS (1.5% w/v) and MD (8.5% w/v) in liquid smoke (F5). Each sample solution was prepared at 10% solid contents with addition of 1.0% sodium tripolyphosphate. The experimental factors were inlet air temperatures (T) of 130°C (T1) and 150°C (T2) and feed flow rate (L) of 2.4 mL/minute (L1) and 5.1 mL/minute (L2). The parameters evaluated included bulk density, yield, moisture content, water activity, morphology and particle size. Results showed that the average particle sizes decreased when the inlet air temperature increased. The bulk density, moisture content and water activity of powders tended to decrease with the increase of inlet air temperature. In contrast, the powder yield increased with increasing of inlet air temperature. Furthermore, characteristics of the powder particulates were spherical with smooth surfaces for all treatments but when the inlet air temperatures was high the particles has deeper surfacial grooving and shriveled, especially for sample F1.

OPTIMASI NANOENKAPSULASI ASAP CAIR TEMPURUNG KELAPA DENGAN RESPONSE SURFACE METHODOLOGY DAN KARAKTERISASI NANOKAPSUL [Optimization of Coconut Shell Liquid Smoke Nanoencapsulation using Response Surface Methodology and Nanocapsules Characterization]Dego Yusa Ali1), Purnama Darmadji2)* dan Yudi Pranoto2)1) Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jambi, Jambi2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta Diterima 15 November 2013 / Disetujui 07 Februari 2014ABSTRACT Liquid smoke is impractical and easy to deteriorate, thus needs to be protected against deterioration. Spray drying technique is widely used to encapsule bioactive compounds. This study aims to determine the optimum encapsulant ratio and spray drying process to produce nanocapsule of liqud smoke. Nanocapsules production began with the mixing of encapsulant (chitosan and maltodextrin) and the liquid smoke and then agitated until dissolved. The solution of nanoparticles was heated in a water bath at 45°C for 5 minutes and homogenized using a homogenizer at 4000 rpm for 1 min. The nanoparticle solutions was spray dried at various temperatures and feed flow rates. Optimization is accomplished by using Response Surface Methodology (RSM), and the parameters to be optimized were chitosan concentration, inlet air temperature and feed flow rate of the spray dryer based on total phenolic content. Samples were analyzed for viscosity, pH, phenols staining, total phenolic, total carbonil, total acidity content, encapsulation efficiency, morphology profiles, and particle size distribution. The results showed that the nanoparticles solution of liquid smoke had a pH ranged between 2.55-2.64 total soluble solids ranged between 14-14.8°Brix and viscosity ranged between 8.7-14.9 centipoise (cP). The total phenolic content of the nanocapsules ranged from 1.38 to 2.32% with an efficiency ranged from 22.25 to 37.44%, and water content ranged from 9.56 to 10.73% (dry basis). The optimum conditions for the highest value of total phenolic content were 0.12% chitosan concentration, 140.65°C inlet air temperature and feed flow rate at 5.29 mL/min. The results suggested that nanocapsules had spherical and wrinkle shape with an average size of nanocapsules of 29.16 nm.

PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO Sri Hartuti; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6297

Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to know the value of other quality parameters of cocoa beans, such as water content, ash content, protein content, fat content, carbohydrate content, color chroma, and hue. The results of the RSM analysis also showed that the cacao pod ripening time, aeration rate and fermenter temperature had different effects on the fermentation index and pH of the cocoa beans produced, which was indicated by the R² value for each parameter, 74.7% for the index fermentation and 56.5% for the pH of the cocoa beans. Based on the fermentation index value and the pH of the cocoa beans obtained, it was found that the ripening of the cocoa pods, aeration and the temperature of the fermentor provided were able to produce good quality fermented cocoa beans. The quality values of cocoa beans obtained include: fermentation index ≥ 1, pH of cocoa beans from 4.97 to 6.31, moisture content of 6.5 - 7.8%, ash content of 3.21 - 4.12%, chroma color value 16.50 - 25.28, hue color values 30.01 - 51.73, fat content 20.91 - 47.19%, protein content 10.45 - 16.47% and carbohydrate content 29.81-57.70 %.

EXPLORATORY STUDY OF NEAR AND SUPERCRITICAL CARBONDIOXIDE WARM PASTEURIZATION ON NILE TILAPIA Sugeng Pondang Sugiharto; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6517

Effects of both near critical and supercritical CO2 pasteurization on inactivation of muscle protease and lipase of red tilapia (Oreochromis niloticus) were investigated along with its impact on microbial reduction and physical appearance. Near critical phase was designed at 70 bar and supercritical phases were designed at 80 and 90 bar. It was found that CO2 pressure had greater effect on protease inactivation than on lipase inactivation. Temperature increase did not improve both protease and lipase inactivation while fillet texture was adversely affected. The fillet color experienced color changes significantly.

Influences of Curd Concentrations Towards Milk Snack Quality Dodik Suprapto; nFN Nurliyani; Yudi Pranoto
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 3 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n3.2015.115-123

Curdis a white mass precipitate as milk solids (rich of casein protein) obtained by adding acids or enzymes in milk. Addition curd in the snack production is expected to improve the nutritional product. The study aims to determine the effect of different concentrations of curd against physico chemical characteristics, sensory evaluation, and microstructure of milk snack that fried using deep fat frying at atmospheric pressure (70 cmHg). Percentage between curd : mix flours are 0% : 100%; 20% : 80%; 30% : 70% and 40% : 60%. Variables measured include physico chemical characteristics and sensory evaluation that analyzed by one-way anova with four replications, while microstructure analyzed by description. The results showed that the addition of curd are significant (P<0.05) against milk snack physico chemical characteristics and sensory evaluation. The microstructure of milk snack that fried at atmospheric pressure showed not complete starch gelatinization with the air cavities are unevenly formed in the product. Milk snack with proportion of curd: mix flours, 40%: 60% as the best treatmentof physico chemical characteristics, sensory evaluation and microstructure with average of physical characteristics (crispness 15.60 N/m2, expand volume 106.03%, moisture 7.88%), chemical characteristics (crude protein 9.94%, fat 25.78 %), and sensory evaluation (scale 1-9) such as color 6.71, flavor 6.24, crispness 5.81, oily after taste 6.10.PENGARUH KONSENTRASI CURD TERHADAP MUTU SNACK SUSUCurd adalah endapan massa berwarna putih berupa bahan padatan susu (kaya protein kasein) yang diperoleh dengan cara menambahkan asam atau enzim ke dalam susu. Penambahan curd dalam pembuatan snack diharapkan dapat meningkatkan gizi produk yang dihasilkan. Penelitian bertujuan untuk mengetahui pengaruh perbedaan konsentrasi curd terhadap karakteristik fisiko kimia, evaluasi sensori, dan mikrostruktur snack susu yang digoreng secara deep fat frying pada tekanan atmosfer (70 cmHg). Imbangan persentase curd : campuran tepung yaitu 0% : 100%, 20% : 80%, 30% : 70% dan 40% : 60%. Variabel yang diuji meliputi karakteristik fisiko kimia dan evaluasi sensori yang dianalisis menggunakan rancangan acak lengkap dengan 3 ulangan, sedangkan mikrostruktur dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan curd memberikan pengaruh nyata (P<0,05) terhadap karakteristik fisiko kimia dan evaluasi sensori snack susu yang dihasilkan. Mikrostruktur snack susu yang digoreng pada tekanan atmosfer menunjukkan profil gelatinisasi pati yang belum sempurna dengan rongga udara yang tidak meratadi dalam produk. Snack susu dengan imbangan curd : campuran tepung sebesar 40% : 60% mempunyai kualitas terbaik ditinjau dari karakteristik fisiko kimia, evaluasi sensori dan mikrostrukturnya dengan rata-rata karakteristik fisik (kerenyahan 15,60 N/m2, daya kembang 106,03%, kadar air 7,88%), karakteristik kimia (protein kasar 9,94%, lemak 25,78%), dan evaluasi sensori (skala 1 – 9) antara lain warna 6,71; rasa 6,24; kerenyahan 5,81 dan oily after taste 6,10.

Chemical composition and antifungal activity of oil extracted from leaves turmeric (Curcuma longa) Rini Yanti; Hermina Nurdiawati; Puji Wulandari; Yudi Pranoto; Muhammad Nur Cahyanto
jurnal1 VOLUME 4 ISSUE 2, DECEMBER 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i2.453

Turmeric rhizomes are commonly used in the culinary, pharmaceutical, herbal medicine, and beverage industries. On the contrary, turmeric leaves are underutilized. The aims of this study were to extract the essential oil from turmeric leaves, characterize the chemical composition of the oil, and determine its antifungal activities against aflatoxin-producing fungi. Steam distillation was used to extract the essential oil from turmeric leaves. The properties of the oil were identified using GC-MS. Antimicrobial activities against Aspergillus flavus and Aspergillus parasiticus were determined. Spores of the fungi were inoculated into potato dextrose agar plates supplemented with various quantities of turmeric leaves essential oil and incubated at 30°C for 7 days. The oil's primary constituents were α-phelandrene(46.70 %), followed by α-terpinolene (17.39 %), 1,8-cineole (8.78 %), benzene (4.24 %), and 2-β pinene (3.64 %). At low (<1%) concentrations, the oil delayed mycelia formation and at high concentrations it significantly inhibit fungal growth (at 1%) and completely inhibit colony formation (at 2%) Additionally, the result show that turmeric leaves oil can inhibited fungus growth at the lowest concentration (0.25 %) when compared to the control over a seven-day incubation period.

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.

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

Title

Found 58 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 58 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 58 Documents
Search