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All Journal Jurnal Teknologi Dan Industri Pangan agriTECH JPM (Jurnal Pemberdayaan Masyarakat) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian BUANA SAINS

Kgs . Ahmadi

Jurusan Teknologi Dan Industri Pertanian, Fakultas Pertanian, Universitas Tribhuwana, Jl. Telaga Warna Blok-C,Tlogo Mas Malang 65145

Author-ID : 3889023

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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EKSTRAKSI DAN FRAKSINASI FOSFOLIPID DARI LIMBAH PENGOLAHAN MINYAK SAWIT [Extraction and Fractionation of Phospholipids from the Waste of Palm Oil Processing] Teti Estiasih; Kgs . Ahmadi; Fithri Choirun Nisa; Ahmad Diaul Khuluq
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): 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 (443.421 KB)

This research aimed to extract and fractionate phospholipids from the most potential source of phospholipids of the waste of palm oil processing i.e. palm pressed fiber, sludge, and spent bleaching earth (adsorbent). The extraction process was performed by using chloroform-methanol, followed by polar lipid separation by solubilization in choloroform (to eliminate neutral lipid) and methanol (to extract phospholipids). Fractionation was performed based on the solubility in ethanol and acetone. There were 5 phospholipd fractions obtained, i.e. crude phospholipids (without fractionation), ethanol soluble, ethanol insloluble, ethanol soluble-acetone soluble, and ethanol soluble-acetone insoluble fractions. Each fraction was characterized for phospholipid composition and fatty acid profile. The result showed that palm pressed fiber had the highest content of phospholipids of 10,222.19 ppm. Extraction and separation of phospholipids from palm pressed fiber produced phospholipids with a purity of 61.67%. Phospholipids found in palm pressed fiber were phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidyletanolamin (PE), phosphatidylglycerol (PG), diphosphatidylglyerol (DPG), and phosphatidic acid (PA), while the impurities consisted of fatty acids and neutral lipids. Oleic acid is the most dominant fatty acid ini crude palm pressed fiber phospholipids. Fractionation increased the purity of phospholipids. Different phospholipids fractions showed different phospholipid composition and fatty acid profile. Ethanol soluble fraction had more PI, PC, PG, and PA, but less PE and DPG as compared to crude phospholipids. The ratio of PC to PE also increased after ethanol fractionation. The amount of more non polar phospholipids (PG, DPG, PA) were less in ethanol soluble-acetone insoluble fractions compared to ethanol soluble-acetone soluble fraction. The solubilization in ethanol increased total unsaturated fatty acids in ethanol soluble fractions, meanwhile the distribution of unsaturated and saturated fatty acid in ethanol soluble-acetone soluble and ethanol soluble-acetone insoluble was similar.

KRISTALISASI PELARUT SUHU RENDAH PADA PEMBUATAN FRAKSI KAYA VITAMIN E MENGANDUNG TOKOTRIENOL DARI DISTILAT ASAM LEMAK MINYAK SAWIT [Low Temperature Solvent Crystallizationin Tocotrienol Containing Vitamin E Rich Fraction Preparation from Palm Fatty Acid D Kgs Ahmadi; Teti Estiasih
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): 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 (1293.366 KB)

Palm Fatty Acid Distillate (PFAD) is a by-product of physical refining of CPO (Crude Palm Oil) in deodorization process. PFAD is a potential source of natural vitamin E, that besides tocopherol, also contains tocotrienol. Both have functions as antioxidant and vitamin. This research studied a method for obtaining vitamin E rich fraction that contained tocotrienol by low temperature hexane solvent crystallization. The elucidation factors were ratio of solvent to unsaponifiable fraction of PFAD(5:1, 6:1, and 7:1) and crystallization temperature (-20, -10, and 0°C). The experiment was conducted in factorial completely randomized design. The research showed that PFAD contains high tocotrienol. Low temperature solvent crystallization of unsaponifiable fraction gave 33.88% increase ofvitamin E concentration compared to control. Temperature and ratio of solvent to unsaponifiable fraction affected enrichment of vitamin E in PFAD. Later, saponification increased vitamin E content in unsaponifiable fraction of PFAD. Enrichment of tocopherol was higher than that of tocotrienol, supposed as a result of improper separation process in crystallization stage. Modulation of Vitamin E concentration during saponification of PFAD increased antioxidant activity compared to unsaponifiable fraction. The best result was achieved at ratio of solvent to unsaponifiable fraction of 6:1 and crystallization temperature of -10°C.

OPTIMASI RENDEMEN EKSTRAKSI LESITIN DARI MINYAK KEDELAI VARIETAS ANJASMORO DENGAN WATER DEGUMMING [Yield Optimization of Lecithin Extraction of Anjasmoro Variety Soybean Oil by Water Degumming] Teti Estiasih; Kgs. Ahmadi; Erliana Ginting; Deny Kurniawati
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Lecithin is one of natural emulsifiers widely used in food industries. The main source of lecithin is soybean and it is obtained during water degumming in soybean oil purification. This research was aimed to optimize the yield of lecithin during water degumming of Anjasmoro variety soybean oil by response surface methodology. The factors optimized were added water (%), temperature (ºC), and extraction time (minute). The relationship between lecithin yield and the parameters was quadratic. The response increased up to a certain point, and then decreased. Optimum water degumming was obtained at water additon of 2.95%, temperature of 61.96°C, and extraction time of 30.02 minutes. At optimum condition, the lecithin yield was 1.55% and the phosphor content was 3865.30 ppm suggesting lecithin purity of 56.24%. Verification showed that the yield was close to the prediction value of 1.49%. The purification process resulted in lecithin purity of 83.96% which was in compliance with the legal purity specification of food grade lecithin.

MIKROEMULSIFIKASI FRAKSI TIDAK TERSABUNKAN DISTILAT ASAM LEMAK MINYAK SAWIT Teti Estiasih; Kgs. Ahmadi; Layly Alifatur Rizqiyah
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Palm fatty acid distillate (PFAD) is a by-product of palm oil refining that contains valuable bioactive compounds such as phytosterols, tocopherol, tocotrienols, and squalene which acummulates in unsa-ponifiable fraction (USF). In the form of emulsion, USF will be convenient and easy to use as food supplements or fortificants. Microemulsion is a type of emulsion that has stable droplet sizes less than 10 mm. Hence, the best emulsifier for USF microemulsion is important to be determined. The USF micro-emulsion was prepared by homogenizing the sample mixtures at 12.000 rpm for 20 min at USF concentration of 10% (w/v) with lecithin and tween 80 as emulsifiers at concentration of 0.5,1.0, and 1.5% (w/v). The microemulsions were analyzed for their viscosity, stability, and particle size distributions, as well as microstructures. The results showed that characteristics of microemulsion were affected by emulsifier types and concentrations. Tween 80 produced better microemulsion than lecithin indicated by more stable emulsions, smaller droplet sizes, and narrower ranges of droplet size distributions. The increasing lectihin concentrations resulted in a narrower droplet size distribution but the average droplet size was not always smaller. Conversely, the increasing tween 80 concentrations increased average droplet sizes and ranges of particle size distributions. The most suitable emulsifier for USF microemulsion was tween 80 at concen-tration of 0.5%. This microemulsion contained bioactive compounds derived from USF, namely vitamin E (mainly tocotrienols), phytosterols, and squalene.

Saponifikasi dan Ekstraksi Satu Tahap untuk Ekstraksi Minyak Tinggi Linoleat dan Linolenat dari Kedelai Varietas Lokal Teti Estiasih; Kgs. Ahmadi; Wenny Bekti Sunarharum; R. Amilia D. Kurnain
agriTECH Vol 31, No 1 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Linoleic acid (LA, C18:2ω-6) and alpha linolenic acid (ALA, C18:3ω-3) were essential polyunsaturated fatty acid (PUFA). The exploration of local varieties of soybean as the sources of LA and ALA is very important to reduce the dependence of LA+ALA import products. However, the local varieties of soybean in Indonesia are limited to be ex- plored as the suorce of LA and ALA. The efficient technique is needed to increase the PUFA (LA and ALA) content of soybean oil. One of the techniques is the combination of simultaneous saponification and extraction or one step saponification-extraction.This research was objected to elucidate the potency of local soybean varieties as the source of LA and ALA and to develop one step saponification-extraction in obtaining high LA+ALA oil from local varieties of soybean. Firstly, various local soybean varieties, i.e. Panderman, Wilis, Kaba, Burangrang, and Anjasmara, were assessed for fatty acid profiles. The selected variety of local soybean for one step saponification-extraction in oil extraction was based on the highest content of LA and ALA. Secondly, the condition of one step saponification-extraction was optimized by using Response Surface Methodology with three factors: water to soybean meal ratio, saponification temperature, and saponi-fication time. The response was LA+ALA content in extracted oil.The result showed that among the local soybean varieties tested, Burangrang had the highest content of LA+ALA (60.43 %). Different varieties showed different fatty acid profile and oil (in the form of fatty acid) content. Linoleic acid was the predominant in all varieties. Burangrang was used as the raw material of one step saponification-extraction. Ra- tio of water to soybean meal, saponification temperature, and time affected response of LA+ALA content. The response is quadratic. Optimum condition was achieved at water to soybean meal ratio of 2.03:1, saponification temperature of58.86 °C, and saponification time of 92.27 minutes. The response of LA+ALA concentration (%) at optimum condition was predicted 68.47 % and actual response was 68.89 %. The extracted oil showed low oxidation level.ABSTRAKAsam linoleat (LA, linoleic acid, C18:2ω-6) dan asam alfa linolenat (ALA, alpha linolenic acid, C18:3ω-3) merupa- kan asam lemak tidak jenuh majemuk (PUFA, polyunsaturated fatty acid) esensial. Penelitian tentang kedelai varietas lokal sebagai sumber LA dan ALA sangat penting dalam rangka mengurangi ketergantungan terhadap produk minyak tinggi LA dan ALA impor. Akan tetapi, penelitian tentang ekstraksi LA dan ALA dari kedelai varietas lokal yang ada di Indonesia masih sangat terbatas. Teknik ekstraksi yang efisien diperlukan untuk meningkatkan kadar PUFA. Salah satu teknik untuk mengekstrak minyak tinggi LA dan ALA adalah kombinasi saponifikasi dan ekstraksi simultan atau saponifikasi-ekstraksi satu tahap.Penelitian ini bertujuan untuk mengungkap potensi kedelai varietas lokal sebagai sumber LA dan LA, dan untuk mengembangkan teknik saponifikasi-ekstraksi satu tahap. Kedelai varietas lokal, yaitu Panderman, Wilis, Kaba, Burangrang, dan Anjasmara, dianalisis profil asam lemaknya. Varietas yang digunakan lebih lanjut untuk saponifikasi- ekstraksi satu tahap didasarkan pada kadar LA dan ALA tertinggi. Selanjutnya, kondisi saponifikasi-ekstraksi satu tahap dioptimasi dengan menggunakan metodelogi permukaan respon dengan tiga faktor yaitu rasio air:tepung kedelai, suhu saponifikasi, dan lama saponifikasi. Respon yang dikaji adalah kadar LA dan ALA dalam minyak yang terekstrak. Hasil penelitian menunjukkan bahwa diantara kedelai varietas lokal yang diteliti, varietas Burangrang mempunyai kadar LA+ALA tertinggi (60,43 %). Varietas yang berbeda menunjukkan profil asam lemak yang berbeda dan kadar minyak (dalam bentuk asam lemak bebas) yang berbeda pula. LA merupakan asam lemak yang dominan untuk seluruh varietas kedelai. Rasio air:tepung kedelai, suhu saponifikasi, dan lama saponifikasi mempengaruhi respon yang bersifat kuadratik. Kondisi optimum tercapai pada rasio air:tepung kedelai 2,03:1, suhu saponifikasi 58,86 °C, dan lama sapon- ifikasi 92,27 menit. Respon kadar LA dan ALA (%) pada kondisi optimum berdasarkan prediksi adalah 68,47 % dan respon aktual 68,89 %. Minyak yang diperoleh mempunyai tingkat oksidasi yang rendah.

PENGARUH JENIS DAGING DAN TINGKAT PENAMBAHAN TEPUNG TAPIOKA YANG BERBEDA TERHADAP KUALITAS BAKSO Kgs Ahmadi; Akhadiyah Afrila; Wahyudi Ika Adhi
BUANA SAINS Vol 7, No 2 (2007)
Publisher : Universitas Tribhuwana Tunggadewi

Bakso is traditional food made from meat dan starch. Many kinds of meat can be used as main material of bakso. This research was aimed to study the effects of different kind of meats and levels of starch proportion on bakso quality. A randomized comple design with two factors, i.e. kinds of meat and levels of strach poportions was emplyed to carry out the experiment. Two treatment factors, i.e. kinds of meat (A): A1 (beef), A2 (chicken meat), and A3 (rabbit meat); and levels of starch: P1 (20%), P2 (40%), were arranged in a completely randomized design with three replicates. Results of the study showed that kind of meat and starch proportion significantly affected bakso quality. The best bakso quality, in terms of moisture, texture, and protein was obtained from chicken meat mixed with 20% starch treatment

Pendampingan Pengelolaan Sampah Di Bank Sampah Eltari, Cemorokandang, Kecamatan Kedungkandang, Kota Malang Ahmadi Kgs; Lorine Tantalu; Nonok Supartini; Edyson Indawan; Imroatus Sholiqah
Jurnal Pemberdayaan Masyarakat Vol 6 No 2 (2021): November
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v6i2.5669

The Eltari Waste Bank is one of the Malang Waste Banks under the guidance of the Malang City Environment Service. Located at Jalan Palmerah RT 02 RW 06, Cemorokandang, Kedungkandang District, Malang City, it provides a place for the process of collecting waste that has been sorted based on conditions and types of waste, both organic and non-organic. Not all residents have understood the importance of sorting waste by type, coupled with the not yet optimal use of non-organic or plastic waste to become goods needed by the community. Through the waste management assistance process by the service team in the form of the introduction of efforts to recycle plastic packaging waste into mats and bags, it is able to increase the productivity of the Eltari Waste Bank. The introduction activity succeeded in attracting the interest of residents around the Waste Bank because in addition to being able to increase the livelihoods of local residents, it can also increase family income up to 25%.

PENINGKATAN KUALITAS DAN PRODUKTIVITAS STIK FUNGSIONAL LIDAH BUAYA Kgs Ahmadi; Edyson Edyson

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Stik fungsional lidah buaya merupakan stik yang dibuat dengan campuran ekstrak dari daun lidah buaya. Stik lidah buaya merupakan stik fungsional yang bermanfaat bagi kesehatan karena lidah buaya merupakan bahan pangan yang mengandung senyawa bioaktif berupa lignin, saponin, antrakuinon dan kuinon, aloin yang mempunyai khasiat. Usaha ini dilakukan oleh UKM yang masih terus berkembang di Kota Batu. Permasalahan yang dihadapi pengusaha mikro stik lidah buaya ini adalah keterbatasan dalam produksi dan kualitas produk akhir yang tidak merata. Untuk mengatasi masalah ini maka dilakukan introduksi teknologiperalatan mekanis berupa mesin pengadon kapasitas 5 kg, alat pencetak stik, dan alat penggorengan deep frying. Hasil yang diperoleh setelah introduksi mekanis, pengadonan dapat dilakukan lebih cepat dengan peningkatan produksi 5 kali lipat, yaitu dari 2 kg/20 menit menjadi 10 kg/20 menit. Introduksi alat pencetak terjadi peningkatan hasil 10 kali lipat dari 2 kg menjadi 20 kg/jam. Selain itu diperoleh kematangan yang seragam dengan introduksi peralatan penggorengan deep frying.

PENINGKATAN KAPASITAS PRODUKSI BROWNIES SAYUR DAN PANGGANG PADA UKM RUMAH TERONG DAN SABRINA DI MALANG RAYA kgs Ahmadi; Edyson Edyson

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Program ini bertujuan untuk melakukan pembinaaan dan pendampingan UKM brownies di Malang Raya. Di pasaran sekarang dikenal ada dua jenis brownies yaitu brownies kukus dan brwonies panggang. Kedua brownies ini diproduksi oleh 2 UKM yang berbeda yaitu UKM Rumah Terong untuk brwonies sayur (kukus) dan UKM Sabrina memproduksi brownies panggang. Permasalahan yang dihadapi kedua UKM adalah kapasitas produksi rendah. Telah dilakukan introduksi mixer dan oven pada kedua mitra. Hasilnya terjadi peningkatan kapasitas produksi pada UKM Rumah Terong dari 7,5 kg tepung menjadi 10,5 kg sebagai dasar penghitungan adonan sementara pada UKM Sabrina terjadi peneingkatan produksi dari 12 menjadi 16 kg tepung sebagai basis penghitungan adonan.

Pengembangan sistem jaminan halal produk minuman herbal instan di industri kecil menengah (ikm) “dia” Teti Estiasih; Kgs Ahmadi; Harijono Harijono

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1651

Indonesian law obliges that all marketed, distributed, and trade products in the territory of Indonesia should have comply halal requiremnets. Small and Medium Enterprise (SME) DIA produces instant herbal drink products with the largest consumer is being Muslim. In accordance with the law, thatall products are required to halal certified and have a halal logo on the label, the SME DIA also prepares for halal certification. To certify halal, a halal assurance system must be implemented. Development of halal assurance system is required for small and medium industries in order to halal certification. Development of the halal assurance system is based on the HAS 23000 guide from LPPOM MUI. In fulfillment of HAS 23000, SME DIA has implemented 11 clausuls that are halal policy, halal management team, materials, products, production facilities, training and education, written standardoperating procedures, traceability, uncomplied halal product handling, internal audit, and management review. HCCCP analysis shows that no halal critical points in producing instant herbal drinks at SME DIA.

Co-Authors . Harijono Ahmad Diaul Khuluq Akhadiyah Afrila Deny Kurniawati Edyson Indawan Erliana Ginting Fithri Choirun Nisa Imroatus Sholiqah Layly Alifatur Rizqiyah Lorine Tantalu Melani Windiarti Nonok Supartini R. Amilia D. Kurnain Sumarno Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Vania Santoso Wahyudi Ika Adhi Wenny Bekti Sunarharum

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