Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
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 Planta Tropika Indonesian Food Science and TechnologyJournal AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN JURNAL REKAYASA KIMIA & LINGKUNGAN
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 Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Veterinary Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
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.
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 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 Yuli Witono Zuheid Noor