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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan dan Gizi Jurnal Pangan dan Agroindustri Majalah Kulit, Karet, dan Plastik agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Indonesian Journal of Agricultural Research Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan

Antonius Hintono

Food Technology, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Semarang

Author-ID : 3800983

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Social Sciences Veterinary Other

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PURIFIKASI DAN PROFIL PROTEIN OVOTRANSFERRIN DARI EGGSHELL MEMBRANE TELUR AYAM RAS DAN BURAS Risa Fazriyati Siregar; Ahmad Ni’matullah Al–Baarri; Antonius Hintono; Yoyok Budi Pramono; Setya Budi Muhammad Abduh
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Eggs consumption in Indonesia increases every year resulting in egg shell waste. In addition, the functional components including ovotransferrin existing in this waste has not been yet studied well. This research has been done to explore ovotransferrin in egg shell membrane from local Indonesia and leghorn hens. The ion exchange chromatography using SP-Sepharose Fast Flow was used to purify the ovotransferrin from egg shell membrane. The fractions from salt elution were analyzed for protein concentration and protein profile using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS - PAGE). The result showed that the best concentration of salt elution to obtain ovotransferrin was 0.1 mM NaCl since the single band was detected among other fractions. The ovotransferrin concentration (%) per single egg was also calculated as much as 0.75±0.017 and 0.16±0.005 for leghorn dan local Indonesia hen, respectively. This result may provide the beneficial information to purify ovotransferrin from egg shell membrane which conceivably as a food preservative agent.

Ekstraksi kolagen dari kulit kerbau menggunakan asam asetat Sri Mulyani; Antonius Hintono; Neisya Rizki Adefatma; Iwan Fajar Pahlawan
Majalah Kulit, Karet, dan Plastik Vol 37, No 2 (2021): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20543/mkkp.v37i2.7025

Kulit kerbau berpotensi sebagai bahan baku alternatif pembuatan kolagen halal, pengganti sapi dan babi. Namun, kompleksitas kulit kerbau diduga lebih tinggi dibandingkan kulit sapi maupun kulit babi. Asam asetat merupakan asam lemah yang mampu mengekstraksi kolagen dengan baik. Penelitian ini bertujuan untuk mengetahui pengaruh dan interaksi berbagai konsentrasi asam asetat dan waktu ekstraksi terhadap kualitas kolagen, diantaranya rendemen, kadar air, serta karakteristik kolagen, berdasarkan berat molekul dan gugus fungsi. Materi utama penelitian ini berupa 3 lembar kulit kerbau rawa jantan berumur 3-4 tahun. Studi ini merupakan penelitian eksperimen dengan rancangan acak lengkap pola faktorial, yang terdiri dari faktor konsentrasi asam asetat (0,5 M, 1 M, 1,5 M) dan waktu ekstraksi (48 jam dan 72 jam). Seluruh perlakuan direplikasi sebanyak empat kali. Hasil optimum ekstraksi kolagen dari kulit kerbau adalah menggunakan asam asetat dengan konsentrasi 1 M dengan ekstraksi selama 72 jam, dimana menghasilkan kolagen dengan rendemen 1,42±0,27%, berdasarkan faktor konsentrasi, dan 1,70±0,35%, berdasarkan faktor lama ekstraksi, kadar air 4,19±0,14%, serta teridentifkasi bahwa kolagen belum mengalami degradasi menjadi gelatin berdasarkan berat molekul dan gugus fungsi.

Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning Irene Raras Nawangsasi; Yoyok Budi Pramono; Antonius Hintono; Vita Paramita
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storage temperatures which are low (4 °C), room (25 °C), high temperature (40 °C) and 6 variations of NaCl level which are 0; 0,2; 0,4; 0,6; 0,8; 1%. Samples are categorized into 2 groups, double emulsions, and instant noodle seasonings. The double emulsion is made by 2 phases emulsification to get primary W/O emulsion and final W/O/W emulsion. This experiment showed that low and high-temperature storage affected emulsion and seasoning particle morphology, fineness and distribution throughout several instability phenomena.

Karakteristik Edible Film Aloe vera dengan Emulsi Extra Virgin Olive Oil dan Kitosan Yoga Pratama; Miranda Miranda; Antonius Hintono
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Edible film is a potential biodegradable packaging in the food industry. This research is aimed to determine the physical, chemical and mechanical properties of Aloe vera with extra virgin olive oil and chitosan emulsion edible film. Complete Randomized Design was used with five treatments and four repetitions. The treatments were composition ratio between Aloe vera gel and extra virgin olive oil (EVOO) - chitosan emulsion that consists of T1 (40:60), T2 (45:55), T3 (50:50), T4 (55:45) and T5 (60:40). The method used in this study included making Aloe vera gel and an emulsion of EVOO 1% (v/v) in chitosan 1% (b/v), homogenizing the materials, casting and drying. The results showed that range of film thickness, solubility, water vapor permeability, antioxidant activity, extension and tensile strength were 0.067-0.073 mm, solubility 48.70-65.73%, 1.39 × 10-5 – 1.77 × 10-5 g mmHg-1 m-1 h-1, 3.31-6.56%, 6.78-14.72% and 0.29-0.68 MPa. The edible film composition showed significant difference (p ≤ 0,05) for thickness, solubility, antioxidant activity, extension and tensile strength film, however, the water vapor permeability was not significantly different (p ≥ 0,05).

Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream Fahmi Arifan; Heni Rizqiati; Antonius Hintono; Nurwantoro Nurwantoro; Siti Susanti; Luthfiyah Nur Sulistiyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.3

The sour taste of kefir ice cream is less attractive with consumers, so it is necessary to add sweeteners. Dates can be used as a natural sweetener in making kefir ice cream. The aims of this research is to determine the effect of sugar substitution with dates puree on overrun, melting rates, viscosity, pH value and organoleptic properties of kefir ice cream. The method used in this research was an experimental with Completely Randomized Design (CRD) with 5 treatments and 4 replications. Overrun, melting rates, viscosity and pH values were analyzed by ANOVA test and followed by Duncan Multiple Range Test, meanwhile organoleptic characteristic were analyzed by Kruskall Wallis test and followed by Mann-Whitney test. The results showed that the substitution of sugar with dates puree as a sweetener had a significant effect (p<0.05) on overrun, melting rates, viscosity and pH value of kefir ice cream. Substitution of sugar with dates puree had a significant effect (p<0.05) on sweetness, sourness, brownish color and softness of kefir ice cream. The sugar substitution with dates puree 25%: 75% (T1) had the best overrun, melting rate as well as the organoleptic characteristic because it was able to reduce the sour taste of kefir ice cream

PENGARUH PENAMBAHAN TEPUNG KACANG MERAH TERHADAP SIFAT KIMIA DAN HEDONIK BERAS ANALOG BERBAHAN DASAR UMBI GANYONG (CannaedulisKer.) Salma Salsabila; Antonius Hintono; Bhakti Etza Setiani
Jurnal Agrotek Ummat Vol 7, No 2 (2020): October 2020
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v7i2.2729

Analog rice is artificial rice product made from non rice raw material which contain nutrients and looks like padi rice. This research using raw material such as umbi ganyong as source of carbohydrates and red bean to improve the nutritional value and appearance of analog rice. The purpose of this research was to study the concentration effect offered bean flour added into on rice analog made from umbi ganyong (ganyong root) toward water content, raw fiber, protein, and hedonic. The treatments applied were T0 for 0% concentration, T1 for 5% concentration, T2 for 10% concentration, and T3 for 15% concentration. The observed variables were water content, protein, crude fiber, and preference level. The result of the study showed that the addition of red bean flour with various concentrations reveals the difference(p<0,05) in rising water content, crude fiber, protein, and improving taste, texture, and rice analog fluffiness. The outcome of the research point out that the recommendation of red bean flour added into analog rice was at 15% which were resulting in water content 7,76±0,152%, crude fiber of 3,01±0,68%, and protein 7,41±0,038%,

Studi Kerusakan Protein dalam Emulsi Ganda Air-dalam-Minyak-dalam-Air Natrium Klorida Menggunakan Instrumen Fourier Transform Infrared Spectroscopy Yoyok Budi Pramono; Irene Raras Nawangsasi; Antonius Hintono Hintono; Vita Paramita Paramita
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian ini bertujuan untuk mengetahui kerusakan protein dalam emulsi ganda W/O/W pada suhu penyimpanan (4, 25, 40°C) dan kadar NaCl yang berbeda (0; 0,2; 0,4; 0,6; 0,8; 1%) setelah 3 minggu penyimpanan dan dianalisis menggunakan instrumen FTIR. Protein lazim digunakan sebagai penstabil dan emulsifier alami dalam emulsi pangan, namun memiliki kelemahan dalam stabilitas terhadap suhu tinggi dan nilai pH rendah mendekati titik isolelektriknya. Penelitian ini menggunakan 2 jenis protein yaitu gelatin untuk fase air internal (W1) dan isolat protein kedelai (IPK) untuk fase air eksternal (W2). Emulsi ganda dibuat melalui tahap emulsifikasi ganda yaitu emulsifikasi primer untuk mendapatkan emulsi W/O dan emulsifikasi sekunder untuk mendapatkan emulsi ganda W/O/W. Analisis FTIR menunjukkan bahwa bahan baku yaitu gelatin dan isolat protein yang digunakan dalam pembuatan emulsi masih dalam kondisi baik. Interpretasi spektra protein yang digunakan dalam emulsi menunjukkan adanya penambahan dan hilangnya gugus Amida utama yang terkandung dalam gelatin dan isolat protein kedelai, yaitu Amida I, II, IV, V dan VI. Kesimpulannya, proses pemanasan emulsi pada suhu 4, 25, dan 40°C dan penyimpanan emulsi selama 3 minggu menyebabkan kerusakan struktur protein pada gelatin dan isolat protein kedelai yang tercermin melalui spektra protein melalui FTIR.This experiment aims to observe protein deterioration in food double emulsion W/O/W in various NaCl concentrations i.e. 0; 0.2; 0.4; 0.6; 0.8; 1% and storage temperatures, i.e. 4, 25, 40°C after 3 weeks storage by FTIR analysis. Protein is commonly used in food emulsion as stabilizer and natural emulsifier. However, protein has bad performance in high temperature and low pH value near to its isoelectric point. This experiment used 2 types of protein: gelatin as a protein that was added in internal water phase (W1) and soy protein isolate as a protein that was added in external water phase (W2). Double emulsions were produced by 2 phase emulsification, which were primary emulsification (to generate primary W/O emulsion) and secondary emulsification (to produce double emulsion W/O/W). FTIR analysis showed that gelatin and soy protein isolate as main ingredients for W/O/W double emulsion were in a good condition. Protein spectra interpretation showed that emersion and loss of main Amide group of gelatin and soy protein isolate in double emulsion, which were Amide I, II, IV, V and VI. It was concluded that heating and storing process caused protein structure damage to gelatin and soy protein isolate that was able to be visualized by FTIR analysis.

Texture, Water Absorption, aw and Hedonic Quality Flakes White Millet (Panicum miliaceum) with Addition of Pumpkin Flour (Cucurbita moschata) Sabrina Sabiella Husna; Antonius Hintono; Heni Rizqiati
Journal of Applied Food Technology Vol 7, No 2 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research investigated the effect of pumpkin flour on texture, water absorption, aw, and hedonic quality of white millet flakes. The research design used Completely Randomized Design with one factor of pumpkin flour concentration. White millet, sugar, salt, and pumpkin flour were used as materials. Pumpkin flour was added to the flakes’ dough at a concentration of 0, 10, 20, and 30% (w/w). The results showed that the pumpkin flour provided a significant effect (p <0.05) to texture, water absorption, and hedonic quality of flakes, but did not provide significant affect (p> 0.05) to aw. The most optimal concentration of pumpkin flour was 10% proved by texture of 395 gf, water absorption of 95%, aw of0,25, and best organoleptic properties which were slightly yellow color, slightly fragrant aroma of pumpkin, a slight taste of pumpkin, and crispy texture. As conclusion, the utilization pumpkin flour to the dough may affected to the physical appearance in the flakes.

OPTIMALISASI KATALISIS ION THIOSIANAT OLEH LAKTOPEROKSIDASE DALAM PRODUKSI HIPOTHIOSIANIT Oktavia R Puspitarini; Ahmad Ni’matullah Al-Baarri; Antonius Hintono
Jurnal Aplikasi Teknologi Pangan Vol 2, No 3 (2013): Agustus 2013
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.74 KB)

Sistem laktoperoksidase (LPOS) merupakan suatu sistem yang terdiri dari laktoperoksidase (LPO), ion thiosianat (SCN-) dan hidrogen peroksida (H2O2). Hidrogen peroksida akan terurai menjadi oksigen dan air kemudian LPO akan mengoksidasi SCN- menjadi hipothiosianit (OSCN-). Oleh karena itu, residu SCN- penting dikaji. Besar kecilnya SCN- akan berpengaruh terhadap produksi OSCN- yang dihasilkan. Dalam penelitian ini, digunakan SCN- dalam konsentrasi rendah 0,005 mM sampai 0,25 mM harapannya konsentrasi rendah ini terkonversi seluruhnya menjadi OSCN- serta penggunaan konsentrasi SCN tinggi 1 mM hingga 5 mM, harapannya produksi OSCN- meningkat. Oleh karena itu, perlu ketepatan jumlah SCN- dan lama inkubasi LPOS sehingga produksi OSCN- optimal. Tujuan penelitian ini adalah mengoptimalkan katalisis SCN- oleh LPO agar produksi OSCN- sebagai antimikroba semakin meningkat. Produksi OSCN- dimulai dengan konsentrasi SCN- dan H2O2 rendah 0,005 mM hingga konsentrasi tinggi 5 mM dan lama inkubasi pada 1 menit dan 3 jam. Hasil penelitian menunjukkan bahwa jumlah SCN- yang terlalu rendah dan terlalu tinggi tidak mampu mengoptimalkan produksi OSCN-, selain itu lama inkubasi reaksi yang panjang juga tidak mampu mengoptimalkan produksi OSCN-. Jumlah SCN- yang tepat dalam mengoptimalkan produksi OSCN- adalah 1 mM dengan lama inkubasi reaksi LPOS selama 1 menit. Reaksi katalisis SCN- dalam reaksi LPOS harus segera berlangsung agar produksi OSCN- sebagai senyawa antimikroba semakin meningkat.

Aktivitas Antioksidan, Tekstur dan Kecerahan Ubi Jalar Ungu (Ipomoea batatas) yang Dikukus pada Berbagai Lama Waktu Pemanasan Lutfi Amalia Shaliha; Setya Budi Muhammad Abduh; Antonius Hintono
Jurnal Aplikasi Teknologi Pangan Vol 6, No 4 (2017): November 2017
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (116.618 KB)

Penelitian ini bertujuan untuk mengetahui perubahan aktivitas antioksidan, tekstur dan kecerahan ubi jalar ungu selama pengukusan hingga 50 menit. Ubi jalar ungu dikukus pada suhu 75-85°C selama 50 menit. Pada menit ke-30, 35, 40, 45 dan 50 tiga sampel diambil untuk dihaluskan dengan mortar dan dihomogenkan dengan ribbon mixer. Sampel lalu diuji aktivitas antioksidan secara DPPH, tekstur secara texture profile analysis dan kecerahan secara digital. Data lalu dianalisis secara regresi. Seiring lama waktu pengukusan, aktivitas antioksidan dan hardness menurun dengan laju masing-masing sebesar 0,885 %/menit dan 0,794 g/cm2/menit sedangkan cohesiveness, adhesiveness dan lightness meningkat dengan laju masing-masing sebesar 0,0208 mm/h/menit; 0,0094 N/mm; 0,6774 nhg/menit. Dapat disimpulkan bahwa waktu optimal pengukusan adalah 39 menit dengan nilai aktivitas antioksidan, hardness, cohesiveness, adhesiveness, kecerahan masing-masing sebesar 52,75%; 54,35 g/cm2; 0,37 mm/h; 0,53 N/mm; 13,730 nhg.AbstractThis study aimed to determine changes in antioxidant activity, texture and brightness of purple sweet potato during steaming up to 50 minutes. Purple sweet potato steamed at temperature of 75-85°C for 50 minutes. Three samples taken to mash with a mortar and homogenize with a ribbon mixer in minute 30, 35, 40, 45 and 50. Samples were tested the antioxidant activity in DPPH, texture profile analysis and digital colormeter. Data was analyzed by regression. Antioxidant activity and hardness decreased at a rate of respectively 0.885 %/minute and 0.794 g/cm2/minute while cohesiveness, adhesiveness and lightness increased at a rate amounting to 0.0208 mm/h/minute; 0.0094 N/mm; 0.6774 nhg/min a long with steaming time. It can be concluded that the optimal steaming time is 39 minutes with a value of antioxidant activity, hardness, cohesiveness, adhesiveness, brightness respectively by 52.75%; 54.35 g/cm2; 0.37 mm/h; 0.53 N/mm; 13.000 nhg.

Co-Authors Abduh, Setya Budi M Afrizal Muhamad Nur Agustini Suwarastuti Ahmad Ni’matullah Al–Baarri Al-Baarri, Ahmad Ni'matullah Albaari, Ahmad N AlBaarri, Ahmad Nimatullah Aliza, Zahra Nafa Alya Tiyas Rif'anna Amalina Noor Shabrina Aminuyati Anang M Legowo Arbowati, Jora Linca Arie Widya Sukma Arif Budiman Astrid Agustina Nur Amanah Aulia Nabila Azalia Rohmani Surya Sari Bambang Dwiloka Barlian Rizal Bethany, Rahma Vashti Bhakti Etza Setiani Charliany Hetharia Chindy Iswara Sembiring Cynthia Monica Dwi Agustina Wijayanti Dwi Ahmadi Dipowaseso egi aliyul rahmasari Elisabet Selly Andriani Fahmi Arifan Fito Disa Guna Fitri Nur Karimah Galih Ayu Kinteki Galuh Angga Lukito Gavinda Shailla Nidya Putri Gilang Ardiansyah Hafizh Azzam Hilmy Handoko, Nisfa Handoko, Nisfa Rama Kamila Hardiyanti, Felda Pamella Helga Ayu Sarika Heni Rizqiati Hermin Werdiningsih Hutajulu, Florent Lam Angur Irene Raras Nawangsasi Irene Raras Nawangsasi ISTNA MANGISAH Iwan Fajar Pahlawan Kusrahayu Kusrahayu Legowo, Anang Luna Auria Andansari Lutfi Amalia Shaliha Luthfiyah Nur Sulistiyani Maharani, Arnetta D Megawangi Megawangi Melinda Erdya Krismaputri Mesias, Inish Chris P. Miranda Miranda Muhammad Johan Adhibuana Nabila, Aulia Zalfa Nani Fitriyani Neisya Rizki Adefatma Nida Faradillah Nietha Yuliana Niken Werdhosari Nisa Afifah Hajrah Novita Wibowo Nurwantoro . Oktavia R Puspitarini Pramono, Yoyok Primastuti, Priska Tiara Putra, Rivan Triardhana Putri Setyoningsih Putri, Sayyidah Ghaisani Rafaella Chandraseta Megananda Raras Setyaningsih Risa Fazriyati Siregar Risa Fazriyati Siregar Sabrina Sabiella Husna Salma Salsabila Setya Budi Muhammad Abduh, Setya Budi Muhammad Shafira, Adrina Eka Siti Susanti Siti Susanti, Siti Sri Mulyani Sri Mulyani Sri Mulyani Sutaryo Sutaryo Tambunan, Lia Oktavia taufiqi bagas ramadhani Tisqa Rizky Quna Uswatun Khasanah Valentinus Priyo Bintoro Vita Paramita Widya Dwi Pangesti Winda Chelsy Tarihoran Yesica Rani Ginting Yoga Pratama Yoga Pratama Yos Johan Utama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Zaki Mala Nugraheni, Zaki Mala Zuniati, Neti

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