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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Buletin Peternakan Agroland : Jurnal Ilmu-Ilmu Pertanian Jurnal Natur Indonesia Jurnal Keteknikan Pertanian Jurnal Teknologi Pertanian agriTECH Jurnal Agroindustri Planta Tropika Indonesian Food Science and TechnologyJournal AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN JURNAL REKAYASA KIMIA & LINGKUNGAN Advance Sustainable Science, Engineering and Technology (ASSET)
Umar Santoso
Faculty Of Agriculture Technology, Universitas Gadjah Mada, Jl. Sosio Yustisia, Yogyakarta. 55281
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Veterinary Other

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Journal : Indonesian Food Science and TechnologyJournal

 1 
Hydrolysis With Two Enzymes in Edible Fern (Diplazium esculentum) as a Source of Flavours Kartikasari, Subekah Nawa; Witono, Yuli; Handoyo, Tri; Santoso, Umar
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.30960

Abstract

Ferns (Diplazium esculentum) had high content of proteins, fats, flavonoids, and polyphenols, especially in young fern leaves. Its potential to developed as a source vegetable flavour. Currently, understanding about fern flavor processing technologies and the potential of ferns for health is still relatively limited, especially on local Indonesian fern. This research aims to know about morphological characteristics of Indonesian local fern vegetables (Mloko Jember, Air Jember, and Ayam Banyuwangi), and determined the effect of processing to its chemical characteristics and volatile compound, then hydrolyzed enzymes to produce non-volatile flavours. Ferns are processed by steaming, drying, and control methods and are hydrolyzed by combining two enzymes - bromelain and protease, with a pH of 7 and temperature of 55 0C for 1 hour. The result showed that the morphology of the three fern are different in the shape of shoot and plant based on their location. The researchers discovered that enzymatically hydrolyzing the proteins in local fern vegetables  using two enzymes (bromelain and protease) produced amino acid components such as aspartic acid and glutamic acid. These have MSG-like flavour.
Antioxidant, Discoloration, Reducing Sugar, Free Amino Acids Profiling Of Black Garlic Processed On Electric Rice-Cooker Nur, Alfi; Supriyadi, Supriyadi; Santoso, Umar
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.32730

Abstract

Black garlic is garlic processed by heating at a controlled temperature and humidity. The heating process of black garlic is garlic processed by heating at controlled temperature and humidity. Black garlic can be prepared in an electric rice cooker, but information is limited. The purpose of this study was to determine the color, pH, water content, antioxidant activity, flavonoids, phenolics, reducing sugar, and free amino acids of black garlic that were processed in an electric rice cooker during the heating time. The production of black garlic in this study uses an electric rice cooker. As for heating black garlic with an electric rice cooker using a temperature of 71-74 0C, RH 44-48%, and for 24 days. Heating time used for black garlic production was 0, 6, 12, 18, and 24 days. This study used a randomized block design. Black garlic cooked in an electric rice cooker during the heating time showed a darker color change towards browning and decreased water content and pH. Antioxidant activity, total flavonoids, phenolics, reducing sugar and free amino acids black garlic increased and 24 days heating time had the highest antioxidant potential. The Maillard reaction of black garlic has a higher antioxidant potential and darker discoloration than garlic.
Co-Authors . Suparmo . Supriyadi Abdul Rahim Ambar Rukmini Anak Agung Gede Sugianthara Anggia . Aprilia Fitriani Ardiyanto Pranata Chusnul Hidayat Dewi, Angela Myrra Puspita Djagal Wiseso Marseno Dwiyati Pujimulyani Haryadi Haryadi Hastari Wuryastuti I Wayan Rai Widarta Ibrahim, T. Miftah Kartikasari, Subekah Nawa Lies Mira Yusiati Masrukan Masrukan Masrukan Masrukan Murdijati Gardjito Mutiara Nugraheni Nafly C. Tiven Nur Alam Nur Alam Nur Alam Nur Djamilah Nur, Alfi Posman Sibuea Pudji Hastuti Purnama Darmaji Rahmadhia, Safinta Nurinda Rob Mudjisihono Rusman (Rusman) Sapto Priyadi Sri Raharjo Supriyadi Supriyadi Sutardi . TRI HANDOYO Triastati Murdaningsih Y Marsono Yudi Pranoto Yuli Witono Zuheid Noor Zulman Efendi