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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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Mechanism and Kinetic of Antiphotooxidation of Bixin in Metil Linoleat System Ardiyanto Pranata; Umar Santoso; Sri Raharjo; Haryadi .
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (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 (255.626 KB)

Abstract

Bixin belongs to the carotenoid group, present in Bixa orellana tree. It has conjugated double bonds which plays a role as an antiphotooxidant. The objectives of this study were to analyze the quenching mechanisms and kinetics of bixin in photosensitized oxidation of methyl linoleate. The quenching mechanism and kinetic of bixin were studied by the steady-state kinetic method. Samples of 0, 0.25 x 10-5, 0.5 x 10-5, 0.75 x 10-5, 1.0 x 10-5, 2.0 x 10-5 and 3.0 x 10-5 M bixin were prepared in ethanol that also contained 0.03, 0.06, 0.09 and 0.12 M methyl linoleate and 11.36 x 10-6 M of erythrosine stored under fluorescent light (4000 lux) at room temperature for 2 hours. The extent of photosensitized oxidation of methyl linoleate was expressed as peroxide value. The steady-state kinetic study indicated that bixin quenched singlet oxygen and exhibited triplet sensitizer quenching mechanism (to minimize the erythrosine photosensitized oxidation of methyl linoleate). The total quenching rate constant of bixin was 7.7 x 109 M-1S-1. Key words: bixin, quencher, erythrosine, singlet oxygen
Mechanism and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation Posman sibuea; Sri Raharjo; Umar Santoso
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The effect 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the singlet oxygen oxidation of palm oil in methylene chloride containing 100 ppm erythrosine, were studied during storage under 400 lux fluorecent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine the quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photo oxidation of palm oil. Erythrosine greatly increased the As photo oxidation of palm oil, as was expected. Quercetin was extremely effective at minimizing erythrosine-sensitized photo oxidation of palm oil. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide value of palm oils decreased significantly (p
POTENSI KENTANG HITAM DALAM MEREDUKSI STRES OKSIDATIF DAN MENGHAMBAT PROLIFERASI SEL KANKER PAYUDARA MCF-7 [Potential of Black Potato in Reducing Oxidative Stress and Inhibiting the Proliferation of Breast Cancer Cells MCF-7] Mutiara Nugraheni; Umar Santoso; . Suparmo; Hastari Wuryastuti
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): 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 (490.303 KB) | DOI: 10.6066/jtip.2013.24.2.138

Abstract

The ethanolic extracts of flesh and peel of Coleus tuberosus were evaluated for its ability to reduce oxidative stress using cellular antioxidant activity testing on MCF-7 cells based on oxidation of 2.7-dichlorofluoresce diacetate (DCFH). Meanwhile, the antiproliferative activities was evaluated based on 3-(4.5-Dimethylthiazol-2) -2.5-diphenyltetrazolium bromide (MTT) assay in MCF-7 cells. The results showed that the ethanolic extract of flesh and peel have the ability to reduce oxidative stress and inhibit the proliferation of breast cancer cells MCF-7. The optimum concentration of ethanol extracts of peel in reducing oxidative stress was 200 μg/mL, while that of flesh was 400 μg/mL. Inhibitory concentration (IC50) of cell proliferation of MCF-7 by peel extract was 698.23±1.61 (µg/mL), and flesh extracts was 829.86±5.73 (µg/mL). The ability to reduce and inhibit the proliferation showed a dose dependent manner. There is a high correlation between cellular antioxidant and antiproliferation. The correlation of cellular antioxidant activity of the ethanolic extract of flesh Coleus tuberosus and antiproliferation was 0.93, while the correlation between cellular antioxidant activity ofthe ethanolicextract ofthe peel and anti-proliferation was 0.98. These results suggest that the ethanolic extract of flesh and peel of Coleus tuberosus can be used as a source of natural antioxidants and anti-proliferation.
PENGARUH PROTEKSI CPO DENGAN FORMALDEHID TERHADAP KECERNAAN DAN PERFORMA DOMBA EKOR TIPIS Nafly Comilo Tiven; Lies Mira Yusiati; Rusman (Rusman); Umar Santoso
Buletin Peternakan Vol 39, No 2 (2015): BULETIN PETERNAKAN VOL. 39 (2) JUNI 2015
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v39i2.6711

Abstract

The experiment was conducted to determine the effect of CPO protected with formaldehyde on digestibility and performance of thin tail sheeps. Fifteen local male lambs aged 9-12 months, were divided into 3 groups of ration treatment. The first group received only the basal ration (R0), the second group received the basal ration and 3% CPO (R1), while the third group received the basal ration and 3% CPO protected with 2% formaldehyde (R2). The data were analyzed by Completely Randomized Design with oneway pattern. The different of treatments were tested by Duncan’s New Multiple Range Test. The results showed that addition CPO protected with formaldehid (R2) in the sheeps diet did not affect dry matter and organic matter intake, dry matter and organic matter digestibility, average daily gain (ADG), but significantly (P<0.01) increase feed conversion rate. It can be concluded that CPO protected with formaldehyde gives more advantage on feed conversion aspect.(Key words: Thin tail sheeps, Crude palm oil (CPO) protected with formaldehyde, Digestibility, Performance)
Pengaruh Pemanasan Kelapa Parut Dan Teknik Pengunduhan Terhadap Rendemen Dan Mutu Virgin Coconut Oil (VCO) Sutardi .; Umar Santoso; Anggia .
Jurnal Keteknikan Pertanian Vol. 22 No. 2 (2008): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.022.2.%p

Abstract

Virgin Coconut Oil (VCO) was produced from green variety ofnon-hybride coconut type. Grated coconut was heated at 500, 70°, and 90°C for 20, 30 and 40 minutes, respectively. Harvesting technique of VCO were done by conventional, utilization of stainless steel screen, and filter paper laminated stainless steel screen methods, respectively. Produced VCO was subsequently analyzed their productivity and quality parameters consisting of moisture content, acid number, free fatty acid (FFA), peroxide number, iodine number, saponification number, clearness and fatty acid profile of VCO. Statistical analysis was also conducted by using Analysis of Variance and Duncan Multiple Range Test with 5% significancy.The results showed that heating ofgrated coconut at 900C for 40 minutes produced 29.65 ±0.38% VCO, and it was the highest productivity.-Heating temperature ofgrated coconut and with any harvesting technique didn't statistitically have significant effect on productivity and quality of VCO. While, combination of heating temperature at 90°C and it was followed by harvesting technique using stainless steel screen produced the highest VCO i.e. 31.54 ± 0.58%. The best quality of VCO was characterized by 0.09 ± 0.01% moisture content, 0.20 ± 0.02 mg KOH/g oil of acid number, 0.12 ± 0.01% free fatty acid (FFA), 0.37 ± 0.01 meq/kg oil ofperoxide number, 5. 11 ± 0.01 g iod/100 g oil ofiodine number, 244. 12 ± 0.01 mg KOH/g oil saponification number and the VCO was clear and transparant. Fatty acid profile of selected VCO was dominated by medium chain fatty acid (C12:0) particularly lauric acid i.e. 50.26% and followed by 8.65% caprylic and 5,73% capric acids, respectively. "The quality parameters of VCO was able to meet the quality standard of VCO that was issued by APCC (Asia Pacific Coconut Community) quality grade.Keywords: Grated coconut, heating, harvesting technique and VCO.Diterima: 19 Apri 2008; Disetujui:27 Juli 2008
KARAKTERISTIK EDIBEL FILM DARI PATI AREN AMILOSA TINGGI DAN APLIKASINYA SEBAGAI PENGEMAS BUBUK BUMBU MIE Abdul Rahim; Nur Alam; Haryadi Haryadi; Umar Santoso
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 18, No 1 (2011)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.291 KB)

Abstract

The purpose of this study was to determine the characteristics of edible films made from highamylase arenga starch, and its application as noodle seasoning powder packing. The treatment wasfractionated natural arenga starch at 70 and 80oC. Edible film was constructed from arenga starchsolution at a concentration of 2.8% (w/v) added with glycerol plus solution 0.5% (w / v) and thenheated at 85oC for 5 minutes. The next process was the addition of palm oil (palmitic acid) with aconcentration of 10% (w / w polymer) in the same condition. The solution then was poured in aplastic plate and oven dried at 50oC for 18-24 hours. Once dried, it was cooled at room temperaturefor 15 minutes. Parameters observed at this stage were thickness, water vapor transmission rate,tensile strength and elongation. The results showed that characteristics of edible films producedfrom the arenga starch at 70oC included thickness 0.103 mm, water vapor transmission rate(WVTR) 5.09 g/m2h, tensile strength 32.76 MPa and elongation 2.60%; while for the fractionatedarenga starch at 80oC included thickness 0.104 mm, the WVTR 2.55 g/ m2h, tensile strength 44.03MPa and elongation 1.71%. It is suggested that edible films produced from fractionation can beapplied as packing noodle seasoning powder that dissolves less than 3 minutes.
PENGARUH KONSENTRASI PATI AREN DAN MINYAK SAWIT TERHADAP SIFAT FISIK DAN MEKANIK EDIBLE FILM Abdul Rahim; Nur Alam Nur Alam; Haryadi Haryadi; Umar Santoso
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 17, No 1 (2010)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.403 KB)

Abstract

The general aims of the research were to develop the utilization of palm sugar starch and to identify the optimal condition for processing edible film. The specific objectives of the research were to determine the palm sugar  starch and palm oil concentrations for processing the edible film from natural palm sugar starch. Processing edible film from natural palm sugar starch was done by making palm sugar starch suspensions  with various treatment concentrations of 1.6%, 2.0%, 2.4%, and 2.8% (w/v).  Whereas the palm oil concentrations were 10%, 20%, and 30% (w/w).  Parameters observed were physical, and mechanical characteristics including thickness, water vapor transmission rate (WVTR), tensile strength, and elongation. All treatments were replicated three times.  Statistical data analysis used Software Statistical Product and Service Solution (SPSS) version 13th with One Way Anova and Univariate Analysis of Variance at 5% significant level in conjunction with Duncan’s method for mean comparisons. The research result showed that the optimum condition of  palm sugar starch concentration for edible processing film was found at 2.8% (w/v) with mechanical and physical characteristics of 0.092 mm thickness, 3.737 g m-2 h-1 WVTR, 23.877 MPa tensile strength, and 1.727% elongation. Whilst the optimum condition for the palm oil concentration was 10% (w/w) with mechanical and physical characteristics of 0.097 mm thickness, 16.623 g m-2 h-1 WVTR, 21.847 MPa tensile strength, and 1.507% elongation.
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: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v1i1.6

Abstract

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 fish  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 of  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;  melting point 20.37 ° C; color was yellowish brown, moisture content 11.85%, protein content 80.90%.; fat content 2.73% and ash content 8.12%.      
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