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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal AGROTEKNOLOGI Jurnal Natur Indonesia Agrointek Jurnal Keteknikan Pertanian Tropis dan Biosistem agriTECH Warta IHP (Warta Industri Hasil Pertanian) Pro Food AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Agritechnology : Jurnal Teknologi Pertanian Journal of Functional Food and Nutraceutical Cassowary IGKOJEI: Jurnal Pengabdian Masyarakat Journal of Food Technology and Health Indonesian Journal of Food Technology Salaga Journal

Zita L. Sarungallo

Prodi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Papua. Jl. Gunung Salju, Amban,Manokwari-98314, Papua Barat

Author-ID : 373881

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Nursing Public Health Social Sciences Veterinary Other

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Sifat Organoleptik, Sifat Fisik, serta Kadar Β-Karoten dan Α-Tokoferol Emulsi Buah Merah (Pandanus conoideus) Zita Letviany Sarungallo; Murtiningrum Murtiningrum; Harry Triely Uhi; Mathelda Kurniaty Roreng; Aprida Pongsibidang
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to determine the organoleptic and physical properties, and the level of β-carotene and α-tocopherol of red fruit (Pandanus conoideus) emulsion. The emulsion was made by mixing red fruit oil and water in ratio of 7:3, with addition of some emulsifiers as treatments, namely 0.20% of CMC (carboxyl methyl cellulose) (F0), 0.5% of Tween 80 and 0.2% of CMC (F1), and 0.5% of Tween 20 and 0.2% of CMC (F2). Based on the organoleptic evaluation, the most preferred formulation of red fruit emulsion was F1, which have complementary ingredients, namely 0.50% of Tween 80, 0.20% of CMC, 0.06% of sodium benzoate, 0.02% of ethylene diamine tetra acetic acid (EDTA), 1.5% of orange citrus essence, and 15% of sugar. The acceptance scores of the formulation for color, taste, aroma, and texture were 4.5 (like-extremely like), 3.8 (neutral-like), 3.8 (neutral-like), and 4.1 (like), respectively, and the level of viscosity was thick with organoleptic score of 6.1 (thick). Physically, red fruit emulsion has red orange in color, citrus in aroma, sweet in taste, viscous in texture, viscosity 20.5 dPa.s, pH 6.4, and stability 100% in strorage for 30 days at room temperature. The content of β-carotene and α-tocopherol were 14 mg/kg and 229.4 mg/kg respectively.ABSTRAKPenelitian ini bertujuan untuk mengevaluasi sifat organoleptik dan sifat fisik, serta kandungan β-karoten dan α-tokoferol dari emulsi buah merah (Pandanus conoideus). Emulsi buah merah dibuat dengan menggunakan rasio minyak dan air 7:3 dengan perlakuan jenis pengemulsi yaitu F0 (CMC (carboxyl methyl cellulose) 0,20%), F1 (Tween 80 0,5% dan CMC 0,2%), dan F2 (Tween 20 0,5% dan CMC 0,2%). Berdasarkan hasil pengujian organoleptik, formulasi emulsi buah merah yang paling disukai panelis adalah F1 dengan komposisi tween 80 0,50%, CMC 0,20%, sodium benzoat 0,06%, ethylene diamine tetra acetic acid (EDTA) 0,02%, esens orange citrus 1,5%, dan gula 15%, dengan tingkat kesukaan terhadap warna dengan nilai 4,5 (suka sampai sangat suka), rasa 3,8 (netral sampai suka), aroma 3,8 (netral sampai suka), tekstur 4,1 (suka), dan daya alir 6,1 (kental). Emulsi minyak buah merah secara fisik berwarna merah oranye, beraroma orange citrus, berasa manis, bertekstur kental, viskositas 20,5 dPa.s, pH 6,4 dan kestabilan 100% pada penyimpanan 30 hari suhu kamar. Kandungan β-karoten dan α-tokoferol masing-masing sebesar 14 mg/kg dan 229,4 mg/kg.

Kinetika Perubahan Mutu Minyak Buah Merah (Pandanus conoideus) Selama Penyimpanan Zita Letviany Sarungallo; Budi Santoso; Eduard Fransisco Tethool; Risma Uli Situngkir; Jandri Tupamahu
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Red fruit (Pandanus conoideus) oil contains high unsaturated fatty acids that are readily oxidized during storage, consequently, this affects its quality. Kinetic model can be used to describe the rate of change in quality attributes as a function of time at a certain temperature. This study was aimed to gain kinetic model of quality deterioration of the red fruit oil during storage. Red fruit oil was packaged in dark bottles at a temperature of 60 °C, 75 °C and 90 °C to test their quality stabilities. The water content, free fatty acid (FFA), peroxide value and total carotenoids were observed for ±15 days. The results showed that the quality of the red fruit oil decreases along with the increase of temperature and storage time. The increased levels of free fatty acids and peroxide value of red fruit oil follows the zero order, with Ea value of 43318 J/mol °K and 29437 J/mol °K, respectively. Red fruit oil peroxide value with the lowest Ea showed the most sensitive to oxidative damage during storage. Shelf life estimation of red fruit oil based on the increasing of FFA and peroxide value are following equation of A=Ao-(t.exp[5,6-4.536(1 /T)]) and A=Ao-(t.exp[4,7-3.541(1/T)), respectively. Whereas decrease of carotenoids content follows first order with Ea value was 78,113 J/mol °K. The shelf life estimation for carotenoids content using equation ln A=ln Ao-(t[20,8-9.395(1/T)) ; where A: content of the end; Ao: initial levels; t: storage time (hours); and T: storage temperature (°K). ABSTRAKMinyak buah merah (Pandanus conoideus) mengandung asam lemak tidak jenuh tinggi sehingga mudah teroksidasi dan mempengaruhi mutunya selama penyimpanan. Penelitian ini bertujuan untuk menentukan stabilitas oksidasi minyak buah merah dan mendapatkan model kinetika kerusakan oksidatif mutu minyak buah merah selama penyimpanan pada suhu kritis. Minyak buah merah yang akan diuji stabilitas mutunya dikemas dalam botol gelap pada suhu 60 °C, 75 °C, dan 90 °C, kemudian dilakukan pengamatan terhadap kadar air, kadar asam lemak bebas (ALB), bilangan peroksida dan total karotenoid selama ±15 hari. Hasil penelitian menunjukkan bahwa mutu minyak buah merah menurun dengan meningkatnya suhu dan lama penyimpanan. Peningkatan kadar ALB dan bilangan peroksida minyak buah merah mengikuti orde nol, dengan nilai Ea berturut-turut 37.709 J/mol °K dan 29.437 J/mol °K; sedangkan penurunan kadar karotenoid mengikuti orde 1 dengan nilai Ea 78.113 J/mol °K. Bilangan peroksida minyak buah merah paling sensitif terhadap kerusakan oksidatif selama penyimpanan karena memiliki nilai Ea terendah. Pendugaan umur simpan minyak buah merah berdasarkan kenaikan nilai ALB dan peroksida mengikuti persamaan A=Ao-(t.eksp[5,6-4.536(1 /T)]) dan A=Ao-(t.eksp[4,7-3.541(1/T)). Sementara umur simpan berdasarkan penurunan kadar karotenoid mengikuti persamaan ln A=ln Ao-(t[20,8-9.395(1/T)) dimana A= kadar akhir; Ao= kadar awal; t= lama penyimpanan (jam); dan T= suhu penyimpanan (°K).

Co-Authors - Murtiningrum Abidin Pratama Mayalibit Ai Siti Patimah Aprida Pongsibidang Budi Santoso Budi Santoso Budi Santoso Budi Santoso Budi Santoso Budi Santoso Budi Santoso Budi Santoso Budi Santoso Darma, Darma Dela Vikantika Ponglabba Dela Vikantika Ponglabba Devila Maker Diana N. Irbayanti Diana Nurini Irbayanti Diana Nurini Irbayanti Diana Nurini Irbayanti Dwi Budi Santoso Eduard Fransisco Tethool Eko Hari Purnomo Endah Ayudwi Asokawaty Harry Triely Uhi Hendri Indah Epriliati Indah Pratiwi Irbayanti, Diana N. Irbayanti, Diana Nurini Irbayanti, Diana Nurini Irman . Isak Silamba Jandri Tupamahu Latumahina, Rossa Martha Marlen Maker, Devila Mathelda K. Roreng Mathelda K. Roreng Mathelda Kurniaty Roreng Mawikere, Nouke L. Meike Lisangan Meike M. Lisangan Meike M. Lisangan Meike M. Lisangan Meike Meilan Lisangan Monica Jupiter Arung Padang Murtiningrum Murtiningrum Murtiningrum Musaad, Ishak Nelci Welmina Menanti Nelci Welmina Menanti Noya, Alce I. Nurhaidah Iriany Sinaga, Nurhaidah Iriany Nurhaidah Iriyani Sinaga Nurhaidah Iriyani Sinaga Nuri Andarwulan O’mega Hutabalian P. Istalaksana Padang, Monica Jupiter Arung Paga', Bertha Ollin Paiki, Sritina N.P. Panjaitan, Rawati Parlindungan Sijabat Paulus Boli Paulus Payung Purba, Gandy Y. S. Purwiyatno Hariyadi Regoi, Hartini Litasia Marice Ria Maria Come Rina A. Mogea Risma U. Situngkir Risma Uli Situngkir Risma Uli Situngkir Risma Uli Situngkir Rosalia S. Sarungallo Rossa Marlen Martha Latumahina Rossa Marlen Martha Latumahina Rossa Martha Marlen Latumahina Rossa Martha Marlen Latumahina Rossa MM Latumahina Ruimassa, Reymas M.R. Sampe, Theresia Tina Santoso , Budi Santoso, Budi Sinaga, Nurhaida I. Situngkir, Risma U Slamet Budijanto Soewarno T. Soekarto Sri Hartini Sritina N P Paiki Sritina N. Paiki Sritina N.P. Paiki Sritina Noverita Paulina Paiki Suawa, Elfira K. Suparno, Antonius Susanti, Cicilia Maria Erna Syamsudin Syamsudin Syufi, Yafed Theresia Tina Sampe Venny Murni Venny Murni Vera Sabariah Vera Sabariah, Vera Wibawati, Zarima Wilson Palelingan Aman Wiwiyen Manurung Yahja Panggei Yantewo, Ester Papuany Yovenie I.M. Unenor Yuanike Kabera, Yuanike Yunita Fransisca

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