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Hardoko Hardoko
Fakultas Sains dan Teknologi Universitas Pelita Harapan
Computer Science & IT Environmental Science

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KARAKTERISASI FISIKO KIMIA DAN INHIBISI α-GLUKOSIDASE BERAS ANALOG DARI BUAH Rhizophora mucronata [CHARACTERIZATION OF PHYSICO-CHEMICAL AND α-GLUKOSIDASE INHIBITION OF ANALOG RICE FROM Rhizophora mucronata FRUIT] Hardoko Hardoko; Devy Alfiana; Yunita Eka Puspitasari
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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ABSTRAKPenelitian ini untuk mengetahui karakteristik fisiko kimia dan inhibisi α-glukosidase  beras analog dari tepung buah R. mucronata, tepung singkong, dan tepung E. cottonii. Penelitian ini dilaksanakan pada bulan April - Oktober 2016. Metode eksperimen melalui perlakuan rasio tepung buah R. mucronata dengan Tepung singkong (60:40, 70:30, 80:20) dan penambahan tepung E. cottonii (0, 3, 5, 7%).  Pembuatan beras analog menggunakan extruder. Hasilnya menunjukkan bahwa perlakuan rasio tepung buah R. mucronata dengan tepung singkong dan penambahan tepung E. cottonii berpengaruh posistif nyata terhadap inhibisi α-glukosidase dan sifat fisiko kimia beras.  Semakin tinggi jumlah tepung  buah R. mucronata yang digunakan makin tinggi aktivitas inhibisi α-glukosidase dan menurunkan nilai IC50. Beras analog terbaik adalah yang terbuat dari tepung buah R. mucronata 60%, tepung singkong 40%, dan tepung rumput laut E. cottonii 5%. Beras ini mempunyai nilai IC50 33,42 ppm, kadar air 8,46%, kadar serat pangan 38,96%, berwarna merah (nilai oHue 44,86), cooking time 11,35 menit, volume pengembangan 135,09%, dan kadar pati 51,44%.
SUBTITUSI AGAR-AGAR DALAM PEMBUATAN JELLY DRINK CINCAU HIJAU (Cyclea barbata) UNTUK MENURUNKAN SINERESIS Hardoko Hardoko; Khoirul Jamhari Tajuddin
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Grass jelly (Cyclea barbata) is often processed into jelly products obtained through extracts of water from the leaves, but the resulting jelly has a high syneretic power so that the product becomes runny and is easily damaged. The purpose of this study was to determine the amount of agar (Gracilaria sp.) That can be substituted so as to produce green jelly drink with good character. The method used is an experimental method with the substitution treatment of agar 0, 10, 20, 30, 40% w / w on green grass jelly solution. The results show that increasing the amount of substituted agar decreases the power of syneresis, increases viscosity, increases pH, and decreases the power of jelly drink suction. An increase in agar substitution up to 20% also increases overall preferences or consumer acceptance, but substitutions above 20% tend to reduce the level of jelly drink preference. Thus the best green grass jelly drink is substituted with 20% agar.
Co-Authors Devy Alfiana Khoirul Jamhari Tajuddin Yunita Eka Puspitasari