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Sri Raharjo
Jurusan Teknologi Pengolahan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Other

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Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu selama Penyimpanan Siti Tamaroh; Sri Raharjo; Agnes Murdiati; Sri Anggrahini
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.288 KB) | DOI: 10.17728/jatp.2224

Abstract

Uwi ungu (Dioscorea alata L) merupakan bahan pangan yang berpotensi sebagai sumber antioksidan alami, karena adanya komponen antosianin dan senyawa fenolik. Penelitian ini bertujuan mengetahui perubahan komponen tepung uwi ungu selama penyimpanan pada kondisi ruang simpan berbeda. Penyimpanan tepung uwi ungu disimpan pada ruang berukuran 60x60x60 cm3 yang diberi perlakuan lampu 150 lux (ruang KL) dan tanpa perlakuan lampu (TKL). Kelembaban udara (RH) ruang simpan dicatat pada saat penyimpanan. Penyimpanan dilakukan selama 25 hari, setiap 5 hari dilakukan uji pada kadar air, kadar antosianin, kadar fenolik, aktivitas antioksidan (%RSA). Data yang diperoleh diuji statistik dengan ANOVA, jika ada beda nyata diuji dengan DNMRT pada tingkat kepercayaan 5%. Hasil penelitian menunjukkan bahwa RH ruang simpan kondisi KL stabil (65%) dan RH ruang simpan TKL berubah-ubah (antara 77–85%). Penyimpanan pada ruang KL dapat menyebabkan peningkatan kadar air, penurunan kadar antosianin, penurunan kadar senyawa fenolik dan aktivitas antioksidan (%RSA) yang lebih rendah dibanding penurunan pada penyimpanan ruang TKL. Penyimpanan tepung uwi ungu pada hari ke-10 menunjukkan peningkatan kadar air, penurunan kadar antosianin, kadar fenolik dan aktivitas antioksidan yang signifikan. Komponen penyusun tepung uwi setelah penyimpanan 10 hari pada kondisi KL sebagai berikut; kadar air 15,5 %, kadar antosianin 56,24 mg/100 g bk, kadar senyawa fenolik 104,2 mg EGA/100 g bk dan aktivitas antioksidan 75,42%  (% RSA). Kesimpulannya, oleh karena ruang simpan KL terbukti menekan penurunan kadar air, kadar antosianin, kadar senyawa fenolik dan aktivitas antioksidan dibanding penyimpanan pada ruang TKL, maka tepung uwi ungu lebih baik disimpan dalam ruang KL.Antocyanin and Antioxidant Activity Purple Yam Flour Changes During StorageAbstractThe purple yam (Dioscorea alata L) is a food that has the potential as a source of natural antioxidants, because of the anthocyanin and phenolic component. The objective of this research is to know the change of purple yam flour component during storage at different  room storage. In this study, the purple yam flour was stored in the space size 60x60x60 cm3, with lamp 150 lux (LT) and without lamp (KLT). Room relative humidity (RH) was recorded. Purple yam flour was stored for 25 days. Analysis of the moisture content, anthocyanin concentration, phenolic concentration, antioxidant activity (% RSA ) was done in every 5 days. The data were statistically analized by ANOVA method, if there were significant difference were followed by Duncan Multiple Range Test at 5% confidence level. The results showed that KL provided stabil relative himidity (65%) and TKL provided much less stabil relative himidity (77–85%). Stored purple yam at KL room increased water content, decreased anthocyanin, phenolic compounds and antioxidant activity (% RSA). These changes generated lower value than that of in storage of TKL room. Storage purple yam flour on 10 days increased water content, decreased anthocyanin and phenolic levels, and antioxidant activity, significantly. Purple yam flour components after 10 days storage at KL room provided composition as follows: moisture content of 15.5%,  anthocyanin content of 56.24 mg/100g db,  phenolic compounds EGA of 104.2 mg/100 g bk and antioxidant activity of 75.42%. As conclusion, KL provided better storage of purple yam than TKL.
Formulasi dan Stabilitas Nanostructured Lipid Carrier dari Campuran Fraksi Stearin dan Olein Minyak Kelapa Sawit Miftakhur Rohmah; Sri Raharjo; Chusnul Hidayat; Ronny Martien
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (941.365 KB) | DOI: 10.17728/jatp.3722

Abstract

Nanostructured Lipid Carriers (NLC) adalah sistem pembawa berbasis lipida yang menggunakan kombinasi matriks berupa lipid padat dan cair yang distabilkan dengan penambahan surfaktan. NLC ini dikembangkan untuk memfasilitasi dispersi senyawa bioaktif hidrofobik dalam sistem hidrofilik.  Penelitian ini bertujuan untuk mendapatkan formulasi yang tepat untuk menghasilkan dan mengevaluasi stabilitas NLC yang menggunakan fraksi stearin dan fraksi olein minyak kelapa sawit sebagai lipid padat dan cair serta penambahan surfaktan Tween 80. Tahap pertama penelitian ini adalah membuat formula NLC dengan menggunakan metode High Shear Homogenisasi dan Ultrasonication dengan rasio lipid padat:lipid cair adalah 5:5 sd. 9:1% b/b, rasio lipid:surfaktan sebesar 1:3 sd. 1:5% b/b, dan rasio lipid + surfaktan/air adalah 65, 70, 80 dan 85% b/b. Tahap kedua adalah pengujian stabilitas NLC terhadap sentrifugasi, pemanasan pendinginan, dan penyimpanan pada suhu ruang selama 30 hari. Tahap ketiga yaitu karakterisasi NLC stabil meliputi nilai pH, vikositas, ukuran partikel, indeks polidispersi (PDI), potensial zeta (ZP) dan morfologi NLC. Hasil penelitian menunjukkan NLC stabil pada rasio lipid padat:lipid cair sebesar 5:5 sd. 9:1, rasio lipid:surfaktan adalah 1:4 sd.1:5, rasio lipid + surfaktan/air sebesar 65, 70, 75 dan 80%, pH pada kisaran 6,28±0,15 sd. 6,44±0,11, viskositas sebesar 18,17±0,29 sd. 26,83±1,61 cP, ukuran partikel sebesar 164,3±6,6 s.d. 340±2,0 nm, PDI sebesar 0,20±0,01 sd. 0,53±0,01, ZP sebesar (-21,25±0,01) sd. (-33,70±0,44) mV, dan memiliki morfologi bulat. Kesimpulannya, informasi tentang formulasi dan stabilitas NLC sebagai sistem pembawa senyawa bioaktif hidrophobik dapat digambarkan dengan baik. Formulation and Stability of Nanostructured Lipid Carrier Prepared from a Mixture of Palm Stearin and Palm OleinAbstractNanostructured Lipid Carriers (NLC) is a lipid-based delivery system using a matrix of solid and liquid lipids stabilized with surfactants, developed to facilitate the dispersion of hydrophobic bioactive compounds in hydrophilic systems. This study aimed to evaluate the formulation and stability of the NLC delivery system produced using palm stearin and palm olein as solid and liquid lipids as well as Tween 80 surfactant. As initial research, NLC formulations was done using the High Shear Homogenization and Ultrasonication using the ratio of solid:liquid lipids of 5:5 to 9:1% w/w, ratio lipid:surfactant as much as 1:3 to 1:5% w/w, and lipid+surfactant/water as much as 65, 70, 80 and 85% w/w. The second stage was testing the NLC stability against centrifugation, cooling, heating, and storage at room temperature for up to 30 days. The third stage was characterization of stable NLC i.e. pH, viscosity, particle size, polydispersion index (PDI), potential zeta (ZP), and NLC morphology. The results showed stable NLC at the ratio of solid:liquid lipids as much as 5:5 to 9:1, ratio of lipid:surfactant was 1:4 to 1:5, ratio of lipid+surfactant/water was 65, 70, 75 and 80%, pH value was 6.28±0.15 to 6.44±0.11, viscosity 18.17±0.29 to 26.83±1.61 cP, particle size was 164.3±6.6 to 340±2.0 nm, PDI was 0.20±0.01 to 0.53±0.01, ZP (-21.25±0.01) to (-33.70±0.44) mV, and had spherical morphology. As conclusion, the design of NLC as a delivery system for bioactive compounds was presented succesfully.
Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu selama Penyimpanan Siti Tamaroh; Sri Raharjo; Agnes Murdiati; Sri Anggrahini
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2224

Abstract

Uwi ungu (Dioscorea alata L) merupakan bahan pangan yang berpotensi sebagai sumber antioksidan alami, karena adanya komponen antosianin dan senyawa fenolik. Penelitian ini bertujuan mengetahui perubahan komponen tepung uwi ungu selama penyimpanan pada kondisi ruang simpan berbeda. Penyimpanan tepung uwi ungu disimpan pada ruang berukuran 60x60x60 cm3 yang diberi perlakuan lampu 150 lux (ruang KL) dan tanpa perlakuan lampu (TKL). Kelembaban udara (RH) ruang simpan dicatat pada saat penyimpanan. Penyimpanan dilakukan selama 25 hari, setiap 5 hari dilakukan uji pada kadar air, kadar antosianin, kadar fenolik, aktivitas antioksidan (%RSA). Data yang diperoleh diuji statistik dengan ANOVA, jika ada beda nyata diuji dengan DNMRT pada tingkat kepercayaan 5%. Hasil penelitian menunjukkan bahwa RH ruang simpan kondisi KL stabil (65%) dan RH ruang simpan TKL berubah-ubah (antara 77–85%). Penyimpanan pada ruang KL dapat menyebabkan peningkatan kadar air, penurunan kadar antosianin, penurunan kadar senyawa fenolik dan aktivitas antioksidan (%RSA) yang lebih rendah dibanding penurunan pada penyimpanan ruang TKL. Penyimpanan tepung uwi ungu pada hari ke-10 menunjukkan peningkatan kadar air, penurunan kadar antosianin, kadar fenolik dan aktivitas antioksidan yang signifikan. Komponen penyusun tepung uwi setelah penyimpanan 10 hari pada kondisi KL sebagai berikut; kadar air 15,5 %, kadar antosianin 56,24 mg/100 g bk, kadar senyawa fenolik 104,2 mg EGA/100 g bk dan aktivitas antioksidan 75,42%  (% RSA). Kesimpulannya, oleh karena ruang simpan KL terbukti menekan penurunan kadar air, kadar antosianin, kadar senyawa fenolik dan aktivitas antioksidan dibanding penyimpanan pada ruang TKL, maka tepung uwi ungu lebih baik disimpan dalam ruang KL.Antocyanin and Antioxidant Activity Purple Yam Flour Changes During StorageAbstractThe purple yam (Dioscorea alata L) is a food that has the potential as a source of natural antioxidants, because of the anthocyanin and phenolic component. The objective of this research is to know the change of purple yam flour component during storage at different  room storage. In this study, the purple yam flour was stored in the space size 60x60x60 cm3, with lamp 150 lux (LT) and without lamp (KLT). Room relative humidity (RH) was recorded. Purple yam flour was stored for 25 days. Analysis of the moisture content, anthocyanin concentration, phenolic concentration, antioxidant activity (% RSA ) was done in every 5 days. The data were statistically analized by ANOVA method, if there were significant difference were followed by Duncan Multiple Range Test at 5% confidence level. The results showed that KL provided stabil relative himidity (65%) and TKL provided much less stabil relative himidity (77–85%). Stored purple yam at KL room increased water content, decreased anthocyanin, phenolic compounds and antioxidant activity (% RSA). These changes generated lower value than that of in storage of TKL room. Storage purple yam flour on 10 days increased water content, decreased anthocyanin and phenolic levels, and antioxidant activity, significantly. Purple yam flour components after 10 days storage at KL room provided composition as follows: moisture content of 15.5%,  anthocyanin content of 56.24 mg/100g db,  phenolic compounds EGA of 104.2 mg/100 g bk and antioxidant activity of 75.42%. As conclusion, KL provided better storage of purple yam than TKL.
Co-Authors Agnes Murdiati Chusnul Hidayat Miftakhur Rohmah, Miftakhur Ronny Martien Siti Tamaroh Sri Anggrahini