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All Journal PROSIDING SEMINAR NASIONAL JURNAL GIZI INDONESIA Prosiding Seminar Biologi agriTECH WARTA Jurnal Kesehatan Proceeding SENDI_U Darussalam Nutrition Journal PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) Journal of Community Services and Engagement Journal of Nutraceuticals and Herbal Medicine Jurnal Teknologi Hasil Pertanian Jurnal Layanan Masyarakat (Journal of Public Service) Proceeding Biology Education Conference Proceeding ISETH (International Summit on Science, Technology, and Humanity) Prosiding University Research Colloquium Journal of Community Services and Engagement: Voice of Community (VOC)

Rusdin Rauf

Universitas Muhammadiyah Surakarta

Author-ID : 358775

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Daya Serap Air Sebagai Acuan untuk Menentukan Volume Air dalam Pembuatan Adonan Roti dari Campuran Tepung Terigu dan Tepung Singkong Rusdin Rauf; Dwi Sarbini
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Cassava flour substitution in the dough preparation often result in dough that is not properly hydrated. The purpose of the research was to determine the proper water volume in making dough from wheat flour and cassava flour mixtures. The research was conducted by analyzing amylograph characteristic and water absorption capacity of wheat flour and cassava flour mixtures. The water absorption was used as a reference to determine the volume of water in the dough preparation of mixed flours. Then, the elongation properties of the doughs were measured. Amylograph data indicated that wheat flour displayed a higher temperatur stability than cassava flour. The more portion of cassava flour, the lower its thermal stability. The water absortion of cassava flour was higher than wheat flour. The increasing of water absorbtion, in line with the increasing of cassava flour portion, which gave a linear trend, R= 0.972. Based on the technique of proportional to water absorption in determine the water volume, the biggest tensile strength of dough was revealed by wheat flour:cassava flour 100:0 and 90:10. However, the highest strain displayed by dough of wheat flour:cassava flour 100:0.ABSTRAKSubstitusi tepung singkong dalam pembuatan adonan roti seringkali menghasilkan adonan yang tidak terhidrasi dengan baik. Tujuan dari penelitian ini adalah untuk menentukan volume air yang tepat dalam pembuatan adonan dari campuran tepung terigu dan tepung singkong. Penelitian dilakukan dengan menganalisis sifat amilografi dan daya serap air dari campuran tepung terigu dan tepung singkong. Data daya serap air dijadikan acuan dalam penentuan volume air pada pembuatan adonan dari campuran tepung terigu dan tepung singkong. Kemudian dilakukan analisis elongasi adonan. Hasil amilografi menunjukkan bahwa tepung terigu lebih stabil terhadap panas dibanding tepung singkong. Makin besar porsi penambahan tepung singkong, semakin kecil stabilitas panasnya. Tepung singkong menunjukkan daya serap air yang lebih tinggi dibanding tepung terigu. Peningkatan daya serap air dari campuran tepung, seiring dengan peningkatan porsi tepung singkong, yang memberikan kecenderungan linear, dengan nilai R = 0,972. Berdasarkan teknik proporsional dengan daya serap air dalam menentukan volume air, tensile strength terbesar diberikan oleh adonan dari tepung terigu:tepung singkong 100:0 dan 90:10. Sedangkan strain tertinggi ditunjukkan oleh adonan campuran tepung terigu:tepung singkong 100:0.

Aktivitas Antioksidan Ekstrak Gambir yang Dipurifikasi Menggunakan Kromatografi Kolom Sephadex LH-20 Rusdin Rauf; Umar Santoso; Suparmo Suparmo
agriTECH Vol 32, No 2 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Gambir was extracted with three types of solvents [aquadest:ethanol (1:1), ethanol;ethyl acetate (1:1), and ethyl acetate], followed by purifi cation using Sephadex LH-20 column chromatography. They were tested for antioxidant activity using DPPH and Ferrythiocyanate in linoleic system, compared with rutin and BHT. The results indicated that the purifi ed gambir extracts (PGE) gave the higher DPPH radical scavenging activity and inhibition of peroxide than rutin and BHT. The highest DPPH radical scavenging activity of PGE incubated for 25 minutes, at a concentration of 60 ppm, 80 ppm, and 100 ppm, were ethyl acetate fraction (27,58 % ± 1,87), ethyl acetate fraction (34,05 % ± 0,96), and etanol:ethyl acetat fraction (42,54 % ± 0,73), respectively. The fraction of ethanol:ethyl acetate displayed the highest inhibition of peroxide (45.11 % ± 2.17), incubated for 10 days.ABSTRAKTelah dilakukan ekstraksi terhadap gambir menggunakan tiga jenis pelarut [aquades:etanol (1:1), etanol:etil asetat (1:1), dan etil asetat], dilanjutkan dengan purifi kasi menggunakan kromatografi kolom Sephadex LH-20. Kemudian diuji aktivitas antioksidannya dengan metode DPPH dan Ferritiosianat dalam sistem linoleat, yang dibandingkan dengan rutin dan BHT. Hasilnya menunjukkan bahwa ekstrak gambir terpurifi kasi (EGP) memberikan aktivitas penangkapan radikal DPPH dan penghambatan peroksida yang lebih tinggi dibanding rutin dan BHT. Aktivitas penangkapan radikal DPPH tertinggi dari EGP yang diinkubasi pada menit ke-25, pada konsentrasi 60 ppm, 80 ppm, dan 100 ppm, berturut turut yaitu fraksi etil asetat (27,58 % ± 1,87), fraksi etil asetat (tidak berbeda nyata dengan fraksi etanol:etil asetat) (34,05 % ± 0,96), dan fraksi etanol:etil asetat (42,54 % ± 0,73). Fraksi etanol:etil asetat menunjukkan penghambatan peroksida tertinggi (45,11 % ± 2,17 %), yang diinkubasi selama 10 hari.

Aktivitas Penangkapan Radikal DPPH Ekstrak Gambir (Uncaria gambir Roxb.) Rusdin Rauf; Umar Santoso; Suparmo Suparmo
agriTECH Vol 30, No 1 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Gambir contains high level of polyphenolic compounds known as catechins. The objectives of the research were to investigate the DPPH diphenyl picrylhydrayl radical scavenging activity of gambir extract and to identify the isolated phenolic compounds. Gambir was extracted with five types of solvents [aquadest, aquadest:ethanol (1:1), ethanol, ethanol:ethyle acetate, and ethyle acetate]. The DPPH radical scavenging activity of gambir extracts were higher than Rutin and BHT. The extractions with aquadest:ethanol, ethanol:ethyle acetate and ethyle acetate showed the highest scavenging activities of DPPH radicals 47.70 ± 0.60 %, 49.5 ± 0.68 % and 50.3 ± 0.74 %, respectively after incubation for 5 minutes. The rutin and BHT showed the lowest scavenging activities of DPPH radicals 3.07 ± 0.75 % and 4 ± 0.80 %, respectively. HPLC analysis showed that gambir extract contained simply catechin. ABSTRAKGambir mengandung komponen polifenol yang cukup tinggi, yang dikenal sebagai katekin. Tujuan dari penelitian ini untuk mengetahui aktivitas penangkapan radikal DPPH diphenyl picryl hydraylekstrak gambir dan mengi dentifikasi komponen fenoliknya. Gambir diekstrak dengan lima macam sistem pelarut [aquades, aquades:etanol, etanol, etanol:etil asetat, and etil asetat]. Aktivitas penangkapan radikal DPPH ekstrak gambir lebih tinggi dari Rutin dan BHT Butylated hydroxytoluene. Ekstrak aquades:etanol, etanol:etil asetat dan etil asetat menunjukkan aktivitas penangkapan radikal DPPH yang tertinggi masingmasing 47,70 ± 0,60 %, 49,5 ± 0,68 % and 50,3 ± 0,74 % setelah diinkubasi selama 5 menit. Rutin dan BHT menunjukkan aktivitas penangkapan radikal DPPH yang terendah masingmasing 3,07 ± 0,75 % and 4 ± 0,80 %. Hasil analisis HPLC menunjukkan bahwa ekstrak gambir mengandung katekin.

Sifat Fisik dan Penerimaan Roti Tawar dari Tepung Komposit Terigu dan Singkong dengan Variasi Lama Pencampuran Adonan Rusdin Rauf; Khasanah Tri Andini
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to find out the physical characteristics and sensory acceptance of bread made from different variations of wheat and cassava composite flour ratio, and the dough’s mixing duration. The research was conducted experimentally with 4 ratio variations of wheat and cassava flours, namely 100:0, 90:10, 80:20 and 70:30, and 3 variations of dough mixing duration, namely 10 minutes, 15 minutes and 20 minutes. The analyzed parameters for dough were the development and the elongation, and for bread were the development, hardness, elasticity, and acceptance. The results showed that the higher the cassava flour proportion, the lower the level of dough development. The dough development was affected by mixing duration, but there was no increasing tendency of the cassava flour. The treatment of 100:0 (15 minutes), which was not significantly different from 90:10 (15 minutes), indicated the highest dough development. The higher the cassava flour proportion, the lower the dough’s tensile strength and the strain, while the mixing duration showed the influence on the dough’s tensile strength and strain. Both indicators gave the same highest point, it was the treatment of 100:0 (15 minutes). The bigger the cassava flour proportion, the lower the bread development. The highest bread development was given by 100:0 treatment, but there was no effect of mixing time on this treatment. The bigger the cassava flour proportion, the higher the bread’s hardness, while for the bread’s elasticity, it showed the opposite, the higher cassava flour, the lower the bread’s elasticity. The two bread texture indicators were influenced by the mixing time but did not provide a steady tendency toward the increasing proportion of cassava flour. The highest bread hardness was indicated by the 70:30 treatment, while the biggest bread elasticity was with the treatment of 100:0. The highest acceptance of bread was revealed by 100:0 treatment, which was not significantly different from 90:10 treatment.

Co-Authors - Muhtadi - Saifuddin ., Muhtadi A.A. Ketut Agung Cahyawan W Aini, Rahmatika Nur Ariyanti, Vivin Damar Luhfiana Dwi Sarbini Endang Nur Widiyaningsih Endang Nur Widyaningsih Eni Purwani Evitha Latifah Haryoto Haryoto Ihwan Susila Istinganah, Miftakhul Khasanah Tri Andini Khoirunnisa, Zulfa Kun Harismah Kuswaji Dwi Priyono Maryata Maryata Maryata, Maryata Miftakhul Istinganah Muhtadi Muhtadi Muhtadi Muhtadi N Nurdiana N. Nurdiana Nurdiana Nurdiana Nurdiana Nurdiana Nurdiana Nurdiana Nurdiana, N. Pramudya Kurnia Rahmatika Nur Aini Rois Fatoni Rusiyati Rusiyati Rusiyati Rusiyati Rustiono, Dedy Saifuddin Saifuddin Saifuddin Saifuddin Setyaningrum Rahmawaty Siti Zulaekah Suparmo Suparmo Suranto Suranto Suwandi Suwandi Umar Santoso Utami, Anggraeni Vivin Ariyanti Wardana, Agung Setya Widyaningsih, Endang Nur Widyaningsih, Endang Nur Zulfa Khoirunnisa

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