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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Agrotekno Journal of Nutrition College Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Indonesian Journal of Human Nutrition agriTECH Jurnal Agroindustri Animal Production : Indonesian Journal of Animal Production Jurnal Teknologi Pertanian (Agricultural Technology Journal) JURNAL PANGAN Social, Humanities, and Educational Studies (SHEs): Conference Series Dinasti International Journal of Education Management and Social Science Ranah Research : Journal of Multidisciplinary Research and Development Jaksa: Jurnal Kajian Ilmu Hukum Dan Politik
Sri Raharjo
Department Of Food And Agricultural Product Technology, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
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Journal : Jurnal Teknologi Dan Industri Pangan

 1 
Oxidative Stability of Canarium Nut (Canarium indicum and Canarium vulgare) Oil during Storage at 30 and 40 0 C Suhartati Djarkasi; Sri Raharjo; Zuheid Noor; Slamet Sudarmadji
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this research were to study the effect of temperature and storage on the oxidative stability of crude and refined canarium nut oil extracted from the seeds of Canarium indicum and Canarium vulgare. The experiment was designed to include storage of two type of canarium nut oil at two different temperatures for up to 35 days. The oils (crude and refined) used had the similar condition. Parameter used for oxidative deterioration indicators were two peroxide value, TBARS (thiobarbituric acid reactive substances), and free fatty acid value. The result showed that refining oil can decrease component natural antioxidant of canarium oil cause more sensitive to the oxidation. Increased storage temperature can raise oxidation of crude and refined oils from both species Canarium. The peroxide values of crude and refined oils both Canarium indicum and Canarium vulgare stored at 30 °C were 2.17, 4.35, 3.36 and 3.77 meq O2/kg oil, respectively. When they were stored at 4?C the similar results were 6.21, 19.09, 8.12 and 17.23 meq O2/kg oil. Furthermore, TBARS value of crude and refined oils both for Canarium indicum and Canarium vulgare stored 30?C were 4.55, 7.78, 5.70 and 6.58 µmol MDA/kg oil. When they were stored at 40 °C the similar results were 9.99, 55.46, 12.46 and 43.62 µmol MDA/kg oil.Key words: Canarium nut oil, peroxide value, TBARS
The Role of Surfactant Micelles on the Partitioning of Antioxidant and the Oxidative Stability of Oil-in-Water Emulsion Posman Sibuea; Sri Raharjo; Umar Santoso; Zuheid Noor
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Lipid oxidation system in which the fat is dispersed as emulsion droplets is still not well understood, although a large number of food exist partially or entirely in the form of emulsions. Therefore, this study was intended to examine how surfactant micelles influence the partitioning of antioxidant and hydroperoxides and how it alter the oxidative stability of oil-in-water emulsion. To determine the ability of surfactant micelles upon the partitioning of antioxidant in oil-in-water emulsion, this type of emulsion, containing quercetin at 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyethylene 100 stearyl ether (Brij 700) or polyoxyethylene sorbitan monolaurate (Tween 20) with acetate or phosphate buffer (pH 3.0 or 7.0). Structurally Birj 700 has 5 times longer polyoxyethylene groups than Tween 20. After preparation of the emulsion, surfactant micelles (0-2%) were incorporated into the continuous phase to give a final lipid concentration of 5%. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides, decreased with increasing quercetin concentrations. At pH 3, the peroxide value was higher than that at pH 7. Brij 70 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to the emulsions stabilized by Tween 20. the result showed that solubilization of quercetin into the aqueous into the aqueous phase by Brij or Tween micelles did not alter the oxidative stability of palm oil-in-water emulsion, suggesting that surfactant micelle influenced the oxidation rate by mechanism other than antioxidant solubilization. Key word : Quercetin, surfactant micelles, and oxidative stability
Mechanism and Kinetic of Antiphotooxidation of Bixin in Metil Linoleat System Ardiyanto Pranata; Umar Santoso; Sri Raharjo; Haryadi .
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Bixin belongs to the carotenoid group, present in Bixa orellana tree. It has conjugated double bonds which plays a role as an antiphotooxidant. The objectives of this study were to analyze the quenching mechanisms and kinetics of bixin in photosensitized oxidation of methyl linoleate. The quenching mechanism and kinetic of bixin were studied by the steady-state kinetic method. Samples of 0, 0.25 x 10-5, 0.5 x 10-5, 0.75 x 10-5, 1.0 x 10-5, 2.0 x 10-5 and 3.0 x 10-5 M bixin were prepared in ethanol that also contained 0.03, 0.06, 0.09 and 0.12 M methyl linoleate and 11.36 x 10-6 M of erythrosine stored under fluorescent light (4000 lux) at room temperature for 2 hours. The extent of photosensitized oxidation of methyl linoleate was expressed as peroxide value. The steady-state kinetic study indicated that bixin quenched singlet oxygen and exhibited triplet sensitizer quenching mechanism (to minimize the erythrosine photosensitized oxidation of methyl linoleate). The total quenching rate constant of bixin was 7.7 x 109 M-1S-1. Key words: bixin, quencher, erythrosine, singlet oxygen
Mechanism and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation Posman sibuea; Sri Raharjo; Umar Santoso
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The effect 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the singlet oxygen oxidation of palm oil in methylene chloride containing 100 ppm erythrosine, were studied during storage under 400 lux fluorecent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine the quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photo oxidation of palm oil. Erythrosine greatly increased the As photo oxidation of palm oil, as was expected. Quercetin was extremely effective at minimizing erythrosine-sensitized photo oxidation of palm oil. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide value of palm oils decreased significantly (p
The Influence of Particle size and Guluronic/Mannuronic Proportion of Alginate on Physical and Sensory Characteristics of Restructured Products from Soursop Sri Raharjo; Zaki Utama
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The application of restructuring technology is intended to add value for local fruits. Fresh and ripe sour sop fruits are frequently of having defective appearance, irregular shape and size, or showing signs of insect infestation which make the whole fruit is less acceptable by consumers. Previous study has indicated that sour sop fruit can be restructured into a fresh fruit product with acceptable sensory characteristics using calcium alginate gel system. This particular study was intended to determine the effect of alginate powder particles size and its guluronic/mannuronic proportion on the physical and sensorial properties of restructured sour sop. The restructured fruit product was evaluated based on its gel strength, pH colour, and sensory attributes which include taste, aroma, mouth feel, appearance, and hardness. Sour sop restructured by internal setting with coarse alginate powder (36 mesh) tend to have softer gel compared to the use of fine alginate powder (120 mesh). Different proportion of guluronic/mannuronic in the alginate used for the restructurization resulted in the same gel strength when calcium lactate powder was used. However, the use of encapsulated calcium lactate resulted in stronger gel with alginate containing higher proportion of mannuronic acid. The alginate particle size and proportion of guluronic/mannuronic content showed no significant difference in product colour and sensory attributes evaluated. Key words : Alginate, sour sop fruit, restructurization.
Co-Authors A, Ningrum Ade Saptomo Agnes Murdiati Agus Hendrayadi Alam Suryo Laksono Amanda, Anggi Nurul Ambar Rukmini Anak Agung Gede Sugianthara Ardiyanto Pranata Dian Artanti Arubusman, Dian Artanti Djarkasi, G. S. Suhartati Dwiyati Pujimulyani Edhie Budi Setiawan, Edhie Budi Edi Abdurachman Eduard Fransisco Tethool Endang S. Rahayu Euis Saribanon, Euis Gregoria S. S. Djarkasi I Wayan Rai Widarta Iva Tsalissavrina Karina , Tiya Gusti Lily Arsanti Lestari Mayangsari, Yunika Muhammad Zahlan Ningrum, Andriati Nofrisel, Nofrisel Posman Sibuea purnama sudarmadji, purnama Putu Ari Sandhi Wipradnyadewi RR. Ella Evrita Hestiandari Slamet Sudarmadji Supriyadi Supriyadi Triana Setyawardani Umar Santoso Y Marsono Y, Pranoto Yudi Pranoto Yunca Muhimatul Hasanah, Yunca Muhimatul Zaki Utama Zuheid Noor Zuheid Noor Zulman Efendi