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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) Indonesian Food Science and TechnologyJournal 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 JURNAL REKAYASA 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

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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.

Pengaruh Suhu Penyimpanan pada Gabah Basah yang Baru Dipanen terhadap Perubahan Mutu Fisik Beras Giling Tanwirul Millati; Yudi Pranoto; Nursigit Bintoro; Tyas Utami
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Rice storage on high moisture content and temperatures could accelerate aging process. This research studied the effect of temperature and storage time to changes in the milling quality and color of the milled rice. This study used freshly harvested rough rice of IR 64 varieties with a moisture content of 26.73%, storage temperatures consist of room temperature, 40 °C, 50 °C and 60 °C, and storage time of 0, 2, 4, 6, 8, and 10 days. Observations comprise weight loss and a decrease in grain moisture content, and color quality milled rice. The results showed that the temperature and storage time affects weight loss and decrease moisture content of rough rice, milling quality, and color of the milled rice. The higher temperature and the longer storage, the weight loss and the decreasing moisture content of rough rice increases. Freshly harvested rough rice storage at 40 °C after 6 days showed a relatively large weight loss due to damage of rough rice. The yield and quality of milled rice increased with storage time. Rice color was relatively fixed until the 10th days at room temperature and 40 °C, while stored at 50 °C and 60 °C, the yellowing started after the 4th day and 2nd day respectively. Based on SNI 6128: 2008, water content of milled rice entered the category of quality I, head rice yield on category II and III, while the broken grains and grain groats entered in category II, III, and IV. Temperature and storage time recommended for the storage of freshly harvested rough rice was at 40 °C for 6 days. ABSTRAKSelama penyimpanan gabah terjadi proses pengusangan yang akan mengubah mutu giling dan warna beras. Penyimpanan gabah pada kadar air dan suhu tinggi dapat mempecepat proses penurunan mutu. Penelitian ini mempelajari pengaruh suhu dan lama penyimpanan terhadap kehilangan berat dan penurunan kadar air gabah, perubahan mutu giling dan warna beras selama penyimpanan gabah kering panen. Suhu penyimpanan yang digunakan adalah suhu ruang, 40 °C, 50 °C, dan 60 °C, sedang lama penyimpanan adalah 0, 2, 4, 6, 8, dan 10 hari. Suhu dan lama penyimpanan mempengaruhi kehilangan berat dan penurunan kadar air gabah, mutu giling dan warna beras. Semakin tinggi suhu dan semakin lama penyimpanan, kehilangan berat dan penurunan kadar air gabah semakin besar. Penyimpanan gabah pada suhu 40 °C setelah 6 hari menunjukkan kehilangan berat yang relatif besar, meskipun terjadi peningkatan rendemen dan mutu giling. Berdasarkan SNI 6128:2008, kadar air beras giling masuk pada katagori mutu I, persentase beras kepala masuk pada katagori mutu II dan III, sedangkan butir patah dan butir menir masuk pada katagori mutu II, III, dan IV. Warna beras relatif tetap sampai 10 hari penyimpanan pada suhu ruang dan pada 40 °C, sedang pada suhu 50 °C mulai terjadi penguningan setelah penyimpanan 4 hari dan pada suhu 60 °C setelah 2 hari. Suhu dan lama penyimpanan yang direkomendasikan untuk penyimpanan gabah kering panen adalah pada suhu 40 °C selama 6 hari.

Potensi Spaghettini Komposit Semolina Durum-Pati Ganyong dalam Pembentukan Short Chain Fatty Acid dan Asam Laktat pada Fermentasi Menggunakan Mikroflora Feses Manusia Stefani Amanda Harmani; Haryadi Haryadi; Muhammad Nur Cahyanto; Yudi Pranoto
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Nowadays people have started considering the health beneficial value in selecting food. Government’s demand for utilization of local food and food diversification is also increasing. Considering those reasons, the objective of this study was to create a way of food diversification using local ingredient which has physiological benefits for human health. Resistant starch can improve human colonic health through fermentation by colonic microflora to produce Short Chain Fatty Acid (SCFA) and lactic acid. This research was conducted by combining canna starch with semolina durum into a composite flour for spaghettini production. Various type of canna tuber and canna starch proportion were used in the composite flour. Semolina durum contained higher resistant starch (20%) than red canna starch (17.7%) and green canna starch (15.4%). Combination of durum and red canna starch-based spaghettini produced higher amount of resistant starch, SCFA, and lactic acid than combination of durum and green canna starch- based spaghettini. Durumcanna based spaghettini had the ability to produce SCFA and lactic acid during in vitro fermentation using human colonic microflora although the concentration was lower than those of only durum spaghettini.ABSTRAKKriteria pemilihan makanan oleh masyarakat kini mulai mempertimbangkan nilai kesehatan dari suatu makanan. Sementara, permintaan pemerintah untuk pemanfaatan bahan baku lokal dan diversifikasi pangan pokok pun semakin meningkat. Oleh karena itu, penelitian ini dilaksanakan untuk mewujudkan penganekaragaman pangan berbasis tepung komposit dari bahan baku lokal yang memiliki nilai fungsional untuk kesehatan kolon. Resistant Starch (RS) dapat meningkatkan kesehatan kolon melalui hasil fermentasinya oleh bakteri usus besar yang berupa Short Chain Fatty Acid (SCFA) dan asam laktat. Penelitian dilakukan dengan mengkombinasikan pati ganyong dan semolina sebagai bahan dasar pembuatan spaghettini. Variasi yang digunakan ialah variasi jenis umbi ganyong serta variasi jumlah pati ganyong dalam tepung komposit. Kadar RS semolina (20%) lebih tinggi daripada kadar RS pati ganyong ungu (17,7%) dan pati ganyong hijau (15,4%). Kadar RS, SCFA, dan asam laktat yang dihasilkan spaghettini durum-pati ganyong ungu lebih besar daripada spaghettini durum-pati ganyong hijau. Spaghettini komposit durum-pati ganyong mampu menghasilkan SCFA dan asam laktat melalui fermentasi in vitro menggunakan mikroflora feses manusia dengan kadar yang lebih rendah daripada spaghettini 100% durum.

Optimasi Sintesis Karboksi Metil Selulosa (CMC) dari Pelepah Kelapa Sawit Menggunakan Response Surface Methodology (RSM) M. Khoiron Ferdiansyah; Djagal Wiseso Marseno; Yudi Pranoto
agriTECH Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Palm midrib contain 89.63 % of cellulose. Cellulose is the main raw material synthesis of carboxy methyl cellulose (CMC). The purpose of this research was to determine the optimum conditions of carboxy methyl cellulose (CMC) synthesis from palm midrib. In this research, the concentration of NaOH, NaMCA weight, and the temperature of carboxymethylation reaction were examined. The response optimized on the CMC was the degree of substitution (DS). The optimum conditions of CMC synthesis from palm midrib cellulose was obtained from 10 % of NaOH, 4.57 g of NaMCA, and the reaction temperature of 46.59 °C. Response Surface Methodology calculation showed that CMC with optimum condition had the degree of substitution (DS) value of 0.83, while in the verification test the DS value was 0.75. ABSTRAKPelepah kelapa sawit mempunyai kandungan selulosa sebesar 89,63 %. Selulosa merupakan bahan baku utama sintesis karboksi metil selulosa (CMC). Tujuan dari penelitian ini adalah untuk mengetahui kondisi optimum sintesis CMC dari pelepah kelapa sawit. Faktor yang diteliti pada penelitian ini adalah konsentrasi NaOH, berat NaMCA, dan suhu reaksi karboksimetilasi. Respon yang dioptimasi pada CMC yang dihasilkan adalah derajat substitusi (DS). Kondisi optimum sintesis CMC dari selulosa pelepah kelapa sawit didapatkan dengan konsentrasi NaOH 10 %, berat NaMCA 4,57 g, dan suhu reaksi 46,59 °C. Hasil dari perhitungan RSM menunjukkan CMC dengan kondisi optimum memiliki nilai DS sebesar 0,83 sedangkan uji verifikasi menunjukkan nilai DS sebesar 0,75.

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 Dari, Yunita Wulan 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 Hapsari, Rahma Bayunita 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 Mohammad Hidayat 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 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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