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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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NANOSTRUCTURED LIPID CARRIER-RED PALM OIL (NLC-RPO) MENGHAMBAT FOTO-OKSIDASI VITAMIN C DALAM JUS JERUK SELAMA PENYIMPANAN Efendi, Zulman; Raharjo, Sri; Supriyadi, Supriyadi; Santoso, Umar
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.127-140

Abstract

Jus jeruk dikenal mengandung vitamin C tinggi diperlukan oleh manusia tetapi vitamin C mudah mengalami fotooksidasi selama penyimpanan dan dapat menurunkan daya terima konsumen. Tujuan penelitian adalah menginvestigasi jus jeruk yang mengandung nanostructured lipid carrier (NLC-RPO) terhadap penghambatan fotooksidasi vitamin C perubahan pH, viskositas, turbiditas, warna, dan sifat sensoris. Penelitian dilakukan pada jus jeruk tanpa dan dengan penambahan 3 % NLC-RPO, sampel ditempatkan dalam refrigerator kondisi gelap (4 °C), gelap dan terang dengan paparan cahaya suhu ruang (28 °C, 874,59+399,39 lux selama 8 jam/hari) selama 0, 2, 4, 6, 7, 8, 14, 21, dan 28 hari. Hasil penelitian menunjukkan bahwa laju fotooksidasi vitamin C jus jeruk dengan 3 % NLC-RPO secara signifikan lebih rendah dibandingkan jus jeruk tanpa perlakuan (p<0,05). Penghambatan fotooksidasi vitamin C terlihat jelas pada jus jeruk dengan 3 % NLC-RPO (0,2152 mg/100 g.hari) dibandingkan tanpa perlakuan (0,6945 mg/100 g.hari) saat kondisi penyimpanan terang pada suhu ruang (28 °C). Laju viskositas dan perbedaan warna (∆E) jus jeruk dengan 3 % NLC-RPO signifikan lebih rendah dibandingkan tanpa perlakuan (p<0,05), sedangkan laju turbiditas,  degradasi pH, L*, a*, dan b* tidak berbeda nyata (p>0,05). Panelis dapat membedakan secara nyata (p<0,05) antara jus jeruk tanpa dan dengan 3 % NLC-RPO pada 0 hari, begitu pula antara jus jeruk tanpa perlakuan pada 0 hari dan jus jeruk dengan 3% NLC-RPO 30 hari pada 30.  Intensitas warna orange, aroma tidak enak, dan kekeruhan jus jeruk tidak berbeda nyata (p>0,05).
Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel Widarta, I Wayan Rai; Rukmini, Ambar; Santoso, Umar; Supriyadi, Supriyadi; Raharjo, Sri
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.92513

Abstract

Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel. Therefore, this research aimed to evaluate the ability of rice bran oil oleogel prepared with modified porang glucomannan as a substitute for beef fat in sausage formulations. Analysis was also carried out to obtain beef sausage with the best characteristics (similar to commercial sausage/comparison formulation) which were made by substituting beef fat using rice bran oil oleogel. Sausage formulas were made with low-fat (10% oleogel or beef fat, w/w) and high-fat (20% oleogel or beef fat w/w), with beef fat serving as control. Another sausage formula with 20% (w/w) beef fat and tapioca was prepared representing the commercial beef sausage. The findings revealed that both the fat content and the replacement of beef fat with oleogel had a significant effect (p<0.05) on cooking loss and the proximate composition (moisture, ash, fat, and protein) of beef sausages. Significant effects were also observed on the texture (hardness, cohesiveness, springiness, gumminess, and chewiness) and sensory properties of the sausages. There is a significant effect on texture (hardness, cohesiveness, springiness, gumminess, and chewiness) as well as sensory characteristics of beef sausage. Substituting 20% of beef fat with oleogel resulted in the most favorable sensory characteristics, closely resembling those of the control formulation containing 20% beef fat combined with tapioca. In conclusion, rice bran oil oleogel formed from porang glucomannan as an oleogelator could be used as a substitute for beef fat in sausage processing.
Phytochemical and Antioxidant Activity of Akway (Drymis piperita Hook f.) Stem Bark Ethanol Extract Angela Myrra Puspita Dewi; Santoso, Umar; Pranoto, Yudi; Marseno, Djagal Wiseso
Advance Sustainable Science Engineering and Technology Vol. 6 No. 3 (2024): May - July
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v6i3.598

Abstract

The amount of solvent affects the effectiveness of the extraction, so the chemical components are extracted entirely from the plant. This study investigated the best ratio of Akway bark : solvent (ethanol) to produce Akway extract with the highest antioxidant activity. Extraction with the treatment of Akway skin: ethanol ratio of 1:2; 1:4; 1:6 (b/v) was carried out and then the results were tested for total phenolic and flavonoid content and antioxidant activity. The best Akway bark:ethanol ratio was obtained at 1:4 (b/v) ratio with 9.54% extract yield, 289.57 mg GAE/g total phenolic content, 185.47 mg eq quercetin/g total flavonoids. Akway bark extract has potential as a source of antioxidants as indicated by its high antioxidant activity with DPPH free radical scavenging and ferric reducing activity of 50% (IC50) at extract concentrations of 16.59 µg/mL extract and 60.93 µg/mL extract, and carotene bleaching inhibition activity of 85.76%. There are 4 types of phenolic compounds and 4 types of flavonoid compounds identified with the highest percentage of components, namely Pereniporin B (57%).
Oksidasi dan Sulfonasi Tandan Kosong Kelapa Sawit sebagai Katalis Asam Heterogen Ibrahim, T. Miftah; Hidayat, Chusnul; Santoso, Umar
Jurnal Rekayasa Kimia & Lingkungan Vol 12, No 2 (2017): Jurnal Rekayasa Kimia & Lingkungan
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v12i2.7020

Abstract

Penggunaan katalis asam homogen memiliki kelemahan dalam pemisahan katalis dari media reaksi. Oleh karena itu, diperlukan pengembangan katalis heterogen (padat) yang lebih mudah dipisahkan dari media reaksi sehingga dapat menyederhanakan tahap produksi. Penelitian ini bertujuan untuk memodifikasi tandan kosong kelapa sawit (TKKS) menjadi katalis asam heterogen (padat) melalui proses oksidasi dan sulfonasi. Pada proses oksidasi, lignoselulosa diubah menjadi aldehid, kemudian dilanjutkan dengan sulfonasi untuk mengubah gugus karbonil menjadi sulfonat. TKKS di-pretreatment terlebih dahulu, kemudian dioksidasi menggunakan sodium periodat (rasio 0,8) pada suhu dan waktu bervariasi (40, 50 dan 60 oC, selama 3, 6, 9 dan 12 jam) dalam waterbath shaker 150 strokes/min dengan kondisi tanpa cahaya. Selanjutnya dilakukan reaksi oksidasi sebanyak dua tahap diikuti dengan sulfonasi. TKKS tersulfonasi kemudian diaplikasikan untuk mengkatalisis reaksi esterifikasi etil oleat. Suhu dan waktu reaksi oksidasi berpengaruh sangat signifikan (p kurang dari 0,01) terhadap kandungan gugus karbonil yang terbentuk. Perlakuan pada suhu 50 oC selama 9 jam mampu menghasilkan gugus karbonil 98,34 1,52 mol/g-sampel. Reaksi oksidasi dua tahap mampu meningkatkan gugus karbonil 12,02 % lebih besar. Reaksi sulfonasi pada suhu 45 oC selama 3 jam hanya mampu mengkonversi 27,97 % gugus karbonil menjadi sulfonat dengan kandungan total sulfur 6,30 0,29 %, hal ini berdampak kepada kemampuan TKKS tersulfonasi untuk mengkatalisis reaksi esterifikasi etil oleat dengan yield yang masih rendah yaitu 29,12 5,15 %.
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