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PENGARUH KONSENTRASI ASAM KLORIDA DAN LAMA PERENDAMAN TERHADAP SIFAT FISIK DAN KIMIA GELATIN TULANG IKAN TUNA (Thunnus albacare) Masrukan, Masrukan; Santoso, Umar
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 1, No 1 (2016): Agrotech
Publisher : Universitas Widya Mataram

Type A gelatin was extracted from partial hydrolysis of collagen from tuna fish bone. The experiment was conducted to determine the effect of hydrochloride acid solution and soaking time on physical and chemical properties of tuna fishÂ bone gelatin and to determine optimum conditions for extraction of tuna fish bone gelatin which is based on the highest yield and gel strength. The experiment used randomized complete block design (RCBD) with two factors. The first factor was concentration of hydrochloric acid consisting of 3 level (1, 3, and 5% v/v) and the second factor was soaking time (24, 48, and 72 hours). The results showed that concentration of hydrochloric acid and soaking time significantly affect at the physical and chemical properties of tuna fish bone gelatin. The optimum condition obtained the treatment of gelatin was concentration ofÂ hydrochloric acid 3% and soaking time 72 hours. Physical and chemical properties of gelatin from tuna fish bone, which is 120.37 gram Bloom gel strength; viscosity 4.75 cP;Â melting point 20.37 Â° C; color was yellowish brown, moisture content 11.85%, protein content 80.90%.; fat content 2.73% and ash content 8.12%. Â Â Â Â Â

The Effect of Size Reduction and Preparation Duration on The Antioxidant Activity of White Saffron (Curcuma mangga Val.) Pujimulyani, Dwiyati; Raharjo, Sri; Marsono, Y; Santoso, Umar
Journal of Food and Pharmaceutical Sciences Vol 1, No 1 (2013): J.Food Pharm.Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Food processing is usually conducted through preparation stages such as peeling, slicing, or cutting. The purpose of this research was to determine the correlation between the antioxidant activity and the total phenolic compounds of white saffron as affected by different level of size reduction and the duration of rhizome preparation at room temperature. White saffron rhizomes were peeled, washed, and cut into 1x1x1 cm3. The whole white saffron was sliced diagonally at thickness of 4 x 2 mm, and grated. The antioxidant activity of the white saffron was determined by radical scavenging activity using 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical and by ferric reducing antioxidant power FRAP) method. The total phenol and total flavonoid contents were also determined at 2, 4, and 6 hours, respectively. The result showed that the antioxidant activities, total phenolic and flavonoid contents due to the preparation of whole white saffron for 6 hour are not statistically different compared to those of fresh white saffron. The preparation of white saffron sliced at 2 mm and grated for 2 hour showed a significant decrease in the antioxidant activities, compared to those of fresh white saffron.Keywords: white saffron, preparation duration, antioxidant activity, total phenol

Profil Plumbum (Pb) dan Cadmium (Cd) sebagai Kontaminan Dampak Penggunaan Agrokimia serta Remediasi Biji Kedelai Menggunakan Swelling Agent pada Khelasi dengan Asam Sitrat Priyadi, Sapto; Darmaji, Purnama; Santoso, Umar; Hastuti, Pudji
Jurnal Natur Indonesia Vol 15, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

This research were aimed to know the plumbum (Pb) and cadmium (Cd) profile on soybean seeds as contaminants of the impact use of agrochemistry material impact and to know of swelling agent of N,N-dimethylformamide (DMF) needs at certain level of pH in chelation with citric acid. The results showed that the content of Pb in soybean seeds at cultivation system agrochemistry materials i.e. 0.63 ppm, while cultivation system without agrochemistry materials i.e. 0.46 ppm. Cd content in soybean seeds at cultivation system agrochemistry materials i.e. 0.05 ppm and the cultivation system without agrochemistry materials i.e. 0.1 ppm. Acceptable daily intake in terms of Pb content in soybean after treatment increases to 2.93 times compared before treatment (11.3379 to 33.2099 g per body weight per day). Acceptable daily intake in terms of the content of the Cd in soybean after treatment increases to 5.26 times compared before treatment. The value of the bio-concentration factor which expressed an accumulation of Pb in soybean seeds on both cultivation is low system (BCF<250), while for Cd is a moderate to high level (1.000<BCF>250). Cd reduction on soybeans seeds for all chelation treatment was maximum (not detected-detection limits was 0.01 ppm), while the highest reduction of Pb occurs at swelling agent N, N-dimethylformamide 15 mL at pH 10.

MIKROENKAPSULASI MINYAK ATSIRI DAUN CENGKEH (SYZYGIUM AROMATICUM) DENGAN ENKAPSULAN GELATIN KERBAU MENGGUNAKAN METODE SPRAY DRYING Masrukan, Masrukan; Santoso, Umar
Jurnal Teknologi Pertanian Vol 20, No 1 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2019.020.01.5

ABSTRAKGelatin merupakan protein yang diperoleh dari hidrolisis parsial kolagen yang ditemukan di dalam kulit, tulang, dan jaringan ikat hewan. Pada umumnya, gelatin diekstrak dari kulit sapi dan babi yang mempunyai permsalahan terkait isu penyakit sapi gila dan kehalalanya. Tujuan penelitian ini adalah untuk mengetahui karakteristik gelatin yang diesktrak dari kulit kerbau dan aplikasinya sebagai enkapsulan pada mikroenkapsulasi minyak atsiri daun cengkeh. Gelatin kulit kerbau diekstrak menggunakan larutan asam klorida (Tipe A) 1%, 70 °C selama 5 jam. Gelatin kulit kerbau diaplikasikan sebagai enkapsulan pada mikroenkapsulasi (spray drying) minyak atsiri daun cengkeh menggunakan rancangan acak lengkap (RAL) dengan faktor perbedaan konsentrasi gelatin (5%, 7.5%, dan 10%) dan rasio antara minyak atsiri daun cengkeh dengan gelatin (1:10, 1:15 dan 1:20). Karakteristik gelatin kulit kerbau mempunyai kadar air 7.4%, kadar abu 0.06%, kadar lemak 0.04%, kadar protein 89.1%, viskositas 4.8 cP dan kekuatan gel gelatin 155.39 g Bloom. Karakteristik mikrokapsul minyak atsiri daun cengkeh mempunyai kelarutan 79.79%, total minyak 1.10 mg/ml, minyak terperangkap 0.87 mg/ml, dan minyak dipermukaan 0.23 mg/ml. Morfologi mikrokapsul minyak atsiri daun cengkeh berbentuk oval dan tidak beraturan. ABSTRACTGelatin is protein obtained from partial hydrolysis of collagen contained in the animal skin, bone, connective tissue. In general, gelatin is extracted from cow and pig skin that have problems related to the issue of mad cow disease and halal. In the present study, gelatin was extracted from buffalo skin collagen and then applied as wall material in microencapsulation of clove leaves essential oil. Characteristics of buffalo skin gelatin and its application in microencapsulation of clove leaves essential oil were studied. Buffalo skin gelatin was extracted using 1% hydrochloric acid (type A) at 70 °C for 5 hours. Gelatin is used as wall material in clove leaf essential oil microencapsulation with spray drying using a completely randomized design (CRD) with different concentrations of gelatin (5%, 7.5%, and 10%) and the ratio between clove leaf essential oil and gelatin. The results showed that gelatin have yield 56.73%, moisture content 7.4%, ash content 0.06%, protein 89.1%, viscosity 4.7 cP, and gel strength 155.39 g Bloom. Microcapsule of clove leaves oil have solubility 79.72%, total oil content 1.10 mg/ml, trapped oil 0.87 mg/ml, and surface oil 0.23 mg/ml. Morphology of microcapsule have oval and irregular shape of granules.

PHYSICAL CHARACTERISTICS OF ACTIVE PACKAGING BASED ON METHYL CELLULOSE WITH THE ADDITION OF GLUTARALDEHYDE AND KLUTUK BANANA (MUSA BALBISIANA COLLA) LEAF EXTRACT Rahmadhia, Safinta Nurindra; Santoso, Umar; Supriyadi, Supriyadi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 7, No 2 (2019)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2019.103.130-136

Klutuk banana leaf is widely used as food packaging material since it has large size and not easily torn. Many traditional packaging materials are recently abandoned, thus it is necessary to develop an active packaging having an advantage of synthetic packaging. This study aimed to create active packaging from methylcellulose (MC) added with glutaraldehyde (GA) and Klutuk banana leaf extract (EDPK), as well as to determine its properties and antioxidants. The casting method with GA as a crosslinker and EDPK as an antioxidant agent was used to make film/active packaging. Banana Klutuk leaves were dried using cabinet dryer for 24 hours and the leaf powder was extracted using maceration method with methanol 80%. The extract was concentrated with a rotary evaporator to be tested for its antioxidant capacity. The results showed that the film with EDPK addition exhibited dark green color. Tensile strength values increased when EDPK and GA were added at concentrations of 30 and 45%. However, EDPK film elongation was not affected by GA addition. Addition of EDPK decreased thermal stability by 25-45 oC, whereas the addition of GA improved thermal stability by 5-25 oC. Antioxidants in banana leaf extract can migrate to 10 and 50% simulant ethanol.

EFEK PENGOLAHAN KONVENSIONAL PADA KARAKTERISTIK FISIK DAN ORGANOLEPTIK BIJI KABAU (ARCHIDENDRON BUBALINUM) Fitriani, Aprilia; Santoso, Umar; Supriyadi, Supriyadi
Jurnal Teknologi Pertanian Vol 22, No 1 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRAKBiji kabau merupakan polong-polongan asli Indonesia yang memiliki kandungan protein tinggi. Namun, biji kabau juga memiliki kandungan anti gizi yang tinggi. Oleh karenanya, proses pengolahan perlu dilakukan sebelum biji kabau dikonsumsi untuk menurunkan kandungan senyawa anti gizi di dalamnya. Proses pengolahan tidak hanya memengaruhi kandungan gizi dan anti gizinya, tetapi juga berpengaruh terhadap karakteristik fisik dan organoleptik biji kabau. Oleh sebab itu, penelitian ini bertujuan untuk mempelajari perubahan fisik dan organoleptik biji kabau yang telah melalui proses pengolahan konvensional, yaitu perebusan, pengukusan dan penggorengan. Biji kabau diperoleh dari Bengkulu. Ruang lingkup pengujian yaitu analisis warna menggunakan chroma meter dan tingkat kekerasan menggunakan universal testing mechine. Uji hedonik dan deskriptif digunakan untuk Analisis Organoleptik. Hasil penelitian menunjukkan bahwa proses pengolahan secara keseluruhan dapat meningkatkan nilai *L pada warna kulit ari biji kabau. Namun, peningkatan durasi pengolahan justru menurunkan nilai *L pada warna endosperma biji kabau. Peningkatan durasi pengolahan juga menurunkan tingkat kekerasan pada daging biji kabau. Berdasarkan parameter kesukaan secara keseluruhan, panelis menyukai biji kabau kukus 10 menit, biji kabau rebus 6 menit, dan biji kabau goreng 3 menit. Hasil penelitian tersebut dapat digunakan sebagai rujukan bagi masyarakat yang ingin mengonsumsi biji kabau agar memiliki karakteristik fisik dan organoleptik yang disukai. Berdasarkan parameter overall panelis menyukai kabau kukus 10 menit, kabau rebus 6 menit, dan kabau goreng 3 menit. Kata kunci: Kabau; Organoleptik; Tekstur; Warna Â ABSTRACTKabau seeds are native to Indonesia legumes which have high protein content. However, kabau seeds also have high anti-nutrient content. Therefore, the processing needs to be done before kabau seeds are consumed to reduce the content of anti-nutrient compounds in them. The processing not only affects the nutritional and anti-nutritional content but also affects the physical and organoleptic characteristics of kabau seeds. Therefore, this study aims to study the physical and organoleptic changes of kabau seeds that have gone through conventional processing, namely boiling, steaming, and frying. Kabau seeds are obtained from Bengkulu. The scope of the test is the color analysis using chromameter and the level of hardness using universal testing mechine. Hedonic and descriptive tests were used for Organoleptic Analysis. The results showed that the overall processing can increase the * L value in the skin color of the kabau seeds. However, increasing the duration of processing decreases the * L value in the endosperm color of kabau seeds. Increasing the duration of processing also reduces the level of hardnessÂ in kabau seed. Based on overall preference parameters, panelists liked steamed kabau seeds for 10 minutes, boiled kabau seeds for 6 minutes, and fried kabau seeds for 3 minutes. The results of this study can be used as a reference for people who want to consume kabau seeds to the best physical and organoleptic characteristics. Based on the overall parameter, the panelists prefer steamed kabau for 10 minutes, boiled kabau for 6 minutes, and fried kabau for 3 minutes.Keywords : color; kabau; organoleptic; texture

Physical Characteristics of Active Packaging Based on Methyl Cellulose with The Addition of Glutaraldehyde and Klutuk Banana (Musa balbisiana Colla) leaf extract Rahmadhia, Safinta Nurindra; Santoso, Umar; Supriyadi, Supriyadi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 7, No 2 (2019)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2019.103.130-136

Klutuk banana leaf is widely used as food packaging material since it has large size and not easily torn. Many traditional packaging materials are recently abandoned, thus it is necessary to develop an active packaging having an advantage of synthetic packaging. This study aimed to create active packaging from methylcellulose (MC) added with glutaraldehyde (GA) and Klutuk banana leaf extract (EDPK), as well as to determine its properties and antioxidants. The casting method with GA as a crosslinker and EDPK as an antioxidant agent was used to make film/active packaging. Banana Klutuk leaves were dried using cabinet dryer for 24 hours and the leaf powder was extracted using maceration method with methanol 80%. The extract was concentrated with a rotary evaporator to be tested for its antioxidant capacity. The results showed that the film with EDPK addition exhibited dark green color. Tensile strength values increased when EDPK and GA were added at concentrations of 30 and 45%. However, EDPK film elongation was not affected by GA addition. Addition of EDPK decreased thermal stability by 25-45 oC, whereas the addition of GA improved thermal stability by 5-25 oC. Antioxidants in banana leaf extract can migrate to 10 and 50% simulant ethanol.Â

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.343 KB)

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

Extrusion product made from sweet potato Umar Santoso; Triastati Murdaningsih; Rob Mudjisihono
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (398.706 KB)

The objective of the research was to develop a method to prepare extruted product from sweet potato and rice flour with addition of karabenguk as the protein source. The ratio of sweet potato and rice flour were 90:10; 75:25; and 55:45, and the addition of korobenguk flour varied from 0.5;1.0to 1.5 % (on the mixture basis). The first step was to determine the optimum condition for extrusion process. The extruded product was evaluated for its chemical, physical, and sensory properties. The results showed that the extruded products can be produced from sweet potato and rice flour in all ratios experimented. The addition of korobenguk flour appeared to increase protein, fat, and ash contents but decrease the extension degree the extension degree, crispness, and water absorption index. Based on the sensory evaluation, the most preferred product was that prepared from 55% sweet potato flour, 45% rice flour, and addition of 0.5% korobenguk flour (on the basis of the dough) with moisture content of 15 %. Key words: sweet potato, extrusion product, korobenguk

KARAKTERISASI KIMIA, FISIKOKIMIA DAN ORGANOLEPTIK JAM DAN JELLY JONJOT LABU KUNING (Cucurbita maxima) [Chemical, Physicochemical and Sensory Characterization of Jam and Jelly Made from Pumpkin Strands (Cucurbita maxima)] Umar Santoso; Nur Djamilah; Murdijati Gardjito
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.725 KB)

The objective of this research was to examine the contents of pectin,???carotene and sugars of the pumpkin strands, and to evaluate the effects of sugar addition and pH on the chemical, physical, and sensory characteristics of jam and jelly made from pumpkin strands. The preparation of jam and jelly were conducted with sugar addition of 55%, 60%, and 65% and pH values of 3.0, 3.2, and 3.4. The products were analyzed for moisture, sugar,???carotene, and soluble solid, and were evaluated for firmness and sensory properties.The results showed that the moisture content of jelly was between 26.36 - 35.27% and that of the jam between 39.53 - 45.67%. Beta-carotene of jelly was between 241.79 - 404.42 RE/100g (db) and that of jam was between 235.58 - 487.51 RE/100g (db). The decreasing of pH and increasing of sugar addition tended to increase the content of reducing sugars and soluble solid of the products. Jelly could be made from pumpkin strands by addition of 55% or 60% sugar, and the firmness increased by decreasing of pH value. There were no significance differences between the treatments for color, flavor and overall preference score. The addition of 60% sugar and pH of 3.2 was the best condition for making jam and jelly from pumpkin strands. Key words: Pumpkin strands, jam, jelly.

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