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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Industri Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal TAMBORA JURNAL PANGAN Jurnal Teknologi Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Teknologi dan Mutu Pangan
Aji Sutrisno
Fakultas Teknologi Pertanian, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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PENGARUH PENGGUNAAN ELISITOR TERHADAP AKTIVITAS ANTIOKSIDAN KECAMBAH KEDELAI HITAM (GLYCINE SOJA) Indriani, Christina; Sutrisno, Aji; Widyastuti, Endrika
Jurnal Pangan dan Agroindustri Vol 4, No 2 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

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Purification and Characterization of Linamarse from Gadung (Dioscorea hispida Dennst) for Gadung Slurry Detoxification Harijono, Harijono; N., Siwi; Sutrisno, Aji
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to find out purification of enzyme linamarase fromDioscorea hispida Dennts. Enzyme purification was carried out by amonium sulphatefractionation and Sephadex G-75 gel filtration coloumn chromatography. Protein purifyfactor achieved was 10.5 times, protein yield was 33.3 % of the crude cell extract proteinand specific activity was 2.93 U/mg. The enzyme purity of each purification stage wasmonitored by SDS-PAGE and resulted one protein band. The optimum temperature andpH of enzyme reaction was 57°C and pH 6.5 with 90 minutes incubation. Using crudelinamarin as substrat, linamarase has Km 0.1564 μmol ml and Vmax 0.2796μmol/minute. Pure linamarase was added in Dioscorea slurry to increase cyaniderelease. Keywords: purification, characterization, linamarase, detoxification, Dioscorea hispidaDennts.
Effect of Hydrogen Peroxide on Physicochemical Properties of Common Konjac (Amorphophallus oncophyllus) Flour by Maceration and Ultrasonic Methods Widjanarko, Simon Bambang; Sutrisno, Aji; Faridah, Anni
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Common konjac flour (CKF) from Indonesia has dark brown in color and itching property that considered unsuitable for human consumption due to the high presence of calcium oxalate. Therefore it needs purification.  The objective of this research is to reduce the amount of calcium oxalate as well as to increase its glucomannan content, viscosity, beside to produce white CKF. CKF was extracted by maceration method for 4 hours with 40% ethanol solution containing hydrogen peroxide. This extraction process was repeated at 60% ethanol solution, as well as at 80% ethanol solution. Hydrogen peroxide concentrations used in this experiment were 0.5, 1, 1.5, 2, 2.5, and 3%.  “Bath type” ultrasonic was used to purify CKF for 15 minutes. The extraction process was similar to the above maceration method. The results showed that both maceration and ultrasonic extraction methods increased the degree of whiteness, glucomannan, and viscosity, in fact reduced the amount of calcium oxalate content. Conclusion of this experiment was that both extraction methods (maceration and ultrasonic) were achieved, when  CKF was washed in three levels of  ethanol solution, which  were at 40 %, followed by 60% and  80% ethanol  solutions  containing  0.5% hydrogen peroxide, in each stage of purification process.  The least hydrogen peroxide residue in CKF was shown by treating CKF in three levels of ethanol solution containing 0.5%  H2 O 2  which was 123.24 ppm. Keywords: common konjac flour, multistage ethanol washing, maceration, ultrasonic, hydrogen peroxide
POTENSI JALI (COIX LACHRYMA-JOBI L.) SEBAGAI PREBIOTIK TERHADAP PERTUMBUHAN BAKTERI ASAM LAKTAT Husna, Afifa; arianty, Devi; Sutrisno, Aji; Wardani, Agustin Krisna
Jurnal Teknologi Pertanian Vol 19, No 2 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.708 KB) | DOI: 10.21776/ub.jtp.2018.019.02.2

Abstract

ABSTRAKJali (Coix lachryma-jobi L.) adalah sumber karbohidrat yang keberadaannya belum dimanfaatkan secara maksimal oleh masyarakat Indonesia. Di luar negeri, jali telah banyak dimanfaatkan sebagai tanaman obat karena mengandung banyak senyawa fungsional, salah satunya adalah polisakarida yang berfungsi sebagai prebiotik. Polisakarida biasanya didapatkan dengan cara ekstraksi menggunakan pelarut air bersuhu tinggi. Tujuan penelitian ini adalah melakukan ekstraksi polisakarida pada jali dengan faktor suhu dan lama ekstraksi untuk mendapatkan ekstrak polisakarida dengan hasil rendemen tertinggi, yang akan diuji manfaatnya sebagai prebiotik secara in vitro. Penelitian ini menggunakan Response Surface Methodology dengan rancangan komposit pusat dua faktor, yakni suhu (75, 90, dan 105 °C) dan lama ekstraksi (150, 210, dan 270 menit), serta satu respon yaitu jumlah rendemen ekstrak (%). Pengujian prebiotik dilakukan menggunakan bakteri Bifidobacterium bifidum dan Lactobacillus casei yang ditumbuhkan pada media dengan penambahan ekstrak polisakarida sebesar 0, 1, dan 2%. Optimasi ekstraksi polisakarida pada jali memiliki rendemen tertinggi pada suhu 85.45 °C dan lama ekstraksi 207.63 menit, yaitu sebesar 3.29%. Ekstrak ini juga diketahui berpotensi sebagai prebiotik karena dapat meningkatkan pertumbuhan kedua bakteri, serta dapat mempertahankan keberadaannya pada konsentrasi penambahan 2% ekstrak dalam media pertumbuhan mikroba ABSTRACTAdlays (Coix lachryma-jobi L.) is one of a local grain crop that have a high carbohydate content. Their existance is not being maximally utilized yet in Indonesia. In many foreign countries, adlay are called food supplement because it has a lot of functional subtances, such as polysaccharides, and have the ability as prebiotics and can be extracted by hot water extraction method. The purpose of this study is to extract polysaccharide with temperature and time as the variable for getting the maximum yield extract. This study conducted by Response Surface Methodology with central composite design two factorial, that was temperature (75, 90, and 105 °C) and time extraction (150, 210, and 270 minutes). The optimum point then were verified and analyzed its prebiotic activity on L. casei and B. bifidum in a media supplemented with 0, 1, and 2% of polysaccharide extract. The optimization of polysaccharide extraction reached maximum yield at 85.45 °C and 207.63 minutes, that was 3.2863%. The prebiotic test found that polysaccharide extract could increase the growth of both probiotics in the media supplemented with 1% and 2% extract. This extract could also maintain their existence during 36 hours of fermentation process
Proses Penurunan Kadar Kalsium Oksalat Menggunakan Penepung ”Stamp Mill” untuk Pengembangan Industri Kecil Tepung Iles-Iles (Amorphophallus muelleri Blume) Sutrisno, Aji
JURNAL PANGAN Vol 20, No 4 (2011): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1413.981 KB) | DOI: 10.33964/jp.v20i4.178

Abstract

Umbi iles-iles (Amorphophallus muelleri Blume) mengandung glukomanan yangsangat tinggi dengan kadar mencapai 15-65 persen. Pemanfaatan iles-iles di Indonesia masih sangat terbatas karena terkendala oleh kandungan kalsium oksalat yang tinggi. Kalsium oksalat dalam iles-iles menyebabkan rasa gatal, iritasi dan gangguan kesehatan bila dikonsumsi.Penelitian ini bertujuan untuk meningkatkan kadar glukomanan dan menurunkan kandungan kalsium oksalat dalam tepung iles-iles menggunakan mesin penepung stamp mill. Mesin stamp mill digunakan karena tidak menimbulkan panas sehingga mampu mempertahankan sifat-sifat glukomanan. Penelitian dirancang secara deskriptif eksploratif untuk mempelajari pengaruh berat chip iles-iles dan lama penumbukan. Perlakuan berat chip iles-iles terdiri 1,5; 2 dan 2,5 kilogram, sedangkan faktor lama penumbukan terdiri dari 0, 3, 6, 9, 12, dan 15 jam, dengan 3 kali Ulangan. Penumbukan dengan stamp mill selama 15 jam dan dengan berat chip iles-iles 1,5 kg menghasilkan tepung terbaik dengan komposisi: kadar glukomanan 81,86 persen, kalsium oksalat 0,095 persen, protein 3,585 persen, abu 4,197 persen, kadar air 9,29 persen, dan viskositas 23416 mPa.s. Penepungan dengan stamp mill terbukti mampu meningkatkan kadar glukomanan sekaligus menurunkan kandungan senyawa non-glukomanan khususnya kalsium oksalat pada tepung iles-iles yang selama ini menjadi kendala pemanfaatannya sebagai bahan pangan di Indonesia.kata kunci : tepung iles-iles, stamp mill, glukoIles-iles tuber (Amorphophallus muelleri Blume) contains high glucomanan up to 15-65 percents. However, the utilization of iles-iles tuber in Indonesia as food is very limited due to its calcium oxalate content. Calcium oxalate crystal is toxic component that causes itchy, irritation and health problems when consumed.This research aims to increase the glucomannan content and reduce the calcium oxalate content of iles-iles flour using a stamp mill.Stamp mill was chosen because it did not generate heat that could damage the function of glucomannan. The effects of iles-iles chip mass and milling time are studied. Three levels of iles-iles-chip mass, namely 1.5 kg, 2 kg, and 2.5 kg, and six (6) levels of milling time, namely 0, 3, 6, 9, 12, and 15 hours are applied. The best treatment, which produces high quality flour, is found to be from the milling using stamp mill for 15 hours and iles-iles-chip mass of 1.5 kilograms. The composition of the flour are as follows: glucomannan content is 81.86 percent, calcium oxalate is 0.095  percent, protein is 3.585 percent, ash is 4.197 percent, moisture content is 9.29 percent, and viscosity is 23416 mPa.s.The stamp mill method could improve the glucomannan content and reduce non-glucomannan compounds especially calcium oxalate as well. 
ISOLASI DAN KARAKTERISASI PEKTIN HIDROLASE EKSTRASELULER BAKTERI PEKTINOLITIK DALAM KLARIFIKASI JUS JERUK Widowati, Esti; Harijono, Harijono; Sutrisno, Aji
Jurnal Teknologi Hasil Pertanian Vol 5, No 2 (2012)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (617.457 KB) | DOI: 10.20961/jthp.v0i0.13556

Abstract

Penelitian ini bertujuan untuk memperoleh dan mengkarakterisasi isolat bakteri pektinolitik darisampah sayuran, kulit buah jeruk dan tanah; menentukan karakter enzim pektin hidrolase ekstraseluler (pHoptimum, suhu optimum, KM dan Vmaks) dan mengetahui pengaruh enzim pektin hidrolase ekstraseluler dalamklarifikasi jus jeruk. Penelitian tahap I dilakukan isolasi dan karakterisasi bakteri dan seleksi bakteri uji.Penelitian tahap II dilakukan ekstraksi, presipitasi, dialisis dan karakterisasi enzim pektin hidrolase ekstraseluler(pH dan suhu optimum, Vmaks dan KM). Hasil seleksi isolat uji diperoleh isolat 15 hasil isolasi dari kulit buahjeruk yang dibusukkan suhu inkubasi 37°C dan isolat 19 dan 21 dari sampel kulit jeruk dicampur tanah dengansuhu inkubasi masing-masing 50°C dan 55°C. Isolat 15 berbentuk batang pendek, Gram positif, katalase positifdan motil. Isolat 15 positif uji MR-VP, positif uji Simmon`s Citrate dan tidak membentuk endospora. Isolat 19positif uji VP, negatif uji Simmon`s Citrate dan membentuk endospora dengan tipe terminal. Isolat 21 positif ujiVP, negatif uji Simmon`s Citrate dan tidak membentuk endospora. Isolat 19 diduga merupakan genus Bacillus.Enzim pektin hidrolase ekstraseluler isolat 15 memiliki pH optimum 4,0 sedangkan pH optimum enzim isolat 19dan 21 adalah 5,0. Ketiga isolat memiliki suhu optimum enzim 50 C. Nilai KM enzim isolat 15, 19 dan 21 adalah0,121; 0,126 dan 0,182 mg/ml dengan nilai Vmaks enzim isolat 15, 19 dan 21 sebesar 0,550; 0,541 dan 0,601(U/ml). Enzim isolat 15, 19 dan 21 mampu menurunkan viskositas, meningkatkan kecerahan jus melaluipeningkatan nilai transmitansi dan meningkatkan nilai total padatan terlarut pada jus jeruk dan pektin cair 1%.
Optimasi Produksi Tepung Porang dari Chip Porang Secara Mekanis dengan Metode Permukaan Respons Faridah, Anni; Widjanarko, Simon Bambang; Sutrisno, Aji; Susilo, Bambang
Jurnal Teknik Industri Vol 13, No 2 (2012): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1170.632 KB) | DOI: 10.22219/JTIUMM.Vol13.No2.158-166

Abstract

Porang Tuber (Amorphophallus oncophyllus) has high Glucomanan content which is very useful in food and non food industry as well as in medical industry. The only main problem in development of porang flour is its Calcium Oxalate content that stipulates irritation (itchiness) and health disorder. Optimization study of diminution (reduction) content of Calcium Oxalate during mechanical grinding process using stamp mill and blowing fractionation. Optimization was performed by applying Response Surface Model (RSM), central composite model. Three variables i.e. weight of porang chip, grinding time and grinding speed were studied in order to study the Calcium Oxalate content as a response. Response model obtained was quadratic which was acquired at 1.3 kg porang optimum weight; grinding time 17.4’8”; and grinding speed at 19,23 rpm. Optimum Calcium content has been predicted at 0.2978% which was 0.3% in actual, decrease 92,12% 
KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh] Erni D.Sofia Murtini; Aji Sutrisno; Arfat Gati Radite
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

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Abstract

Brown sorghum (Sorghum bicolor) is rarely used for food product because its protein has lower digestibility compared to other cereals. One factor affecting lower sorghum protein digestibility is anti nutritional effect from tannin and phytic acid. Some processing methods of sorghum have successfully increased protein digestibility, one of them is tempeh fermentation. The aims of this research were to degrade anti nutritional compounds and to increase in vitro protein digestibility of sorghum grain using tempeh fermentation. This research was performed in two steps; preparation of sorghum grain and production of sorghum tempeh. Proximate contents, anti nutritional compounds, and in vitro protein digestibility were tested. The test was applied to each of sorghum tempeh samples every 12 hour until 72 hours of total incubation time. The result of study showed that fermentation process decreased anti nutritional factors such as tannin and phytic acid, and increased in vitro protein digestibility of sorghum grain. The reduction of anti nutritions and increase of in vitro protein digestibility of sorghum grain were time-dependent in the fermentation process. The highest in vitro protein digestibility (79.13 %) was observed from 72 hour-fermented sorghum.
PENGARUH METODE FERMENTASI SUBSTRAT PADAT DAN SUBSTRAT TERENDAM PADA BIJI SORGUM TERHADAP KUALITAS TEPUNG Erni Sofia Murtini; M. Iqbal Prawira-Atmaja; Aji Sutrisno
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.171 KB) | DOI: 10.6066/jtip.2016.27.1.59

Abstract

The utilization of sorghum as food products is restricted by its lack of digestibility and the presence of anti-nutrients factors. Fermentation process has been recommended to improve cereal-based flour quality. This study was aimed to evaluate the effect of two fermentation methods namely solid state (a method adopting tempeh processing procedure with fermentation course of 60 and 72 h) and submerged fermentation (similar to ampok processing procedure with fermentation course of 72 and 84 h). The fermented-sorghum grains were then dried, and milled to produce sorghum flour. Analyses of proximate, physical poperties (particle size index/PSI, Water Absorption Index/WAI, swelling power) and amylograph profiles were carried out to obtain the flour characteristics. The results showed that both fermentation methods significantly influenced the proximate, physical and amilograph properties of the sorghum flour.  Solid state fermentation of sorghum grains decreased the starch content, reduced its lightness, swelling power and viscosity, while increased the PSI and WAI. However, the solid state fermentation did not significantly change the protein, fat, ash and moisture content of the sorghum flour. Submerged fermentation of sorghum grain decreased the starch and protein content, increased the lightness, swelling power and viscosity, while did not significantly modify fat, ash and moisture content of the flour. Based on the characteristics obtained, it is suggested that sorghum flour made from solid state fermented-sorghum grain may be applicable for making–not viscous-food products, such as porridge. On the other side, the sorghum flour made from submerged-fermented-sorghum grain may be used as thickening agent, binder or for making highly viscous food products. 
Pengaruh pemberian antibiotika saat budidaya terhadap keberadaan residu pada daging dan hati ayam pedaging dari peternakan rakyat Nina Marlina A; Elok Zubaidah; Aji Sutrisno
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 25, No 2 (2015)
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2015.025.02.02

Abstract

The use of antibiotics in animal husbandry cannot be avoided either as an act of therapy, supportive or prevention. This study was aimed to determine the existence of antibiotic residues in broiler chicken products which were produced by poultry farm and to determine the safety level of residues in the product which was associated with a drug application and harvesting time. Thigh meat and liver samples of broiler were taken when thinning and harvesting time in poultry farm at Pamijahan- Bogor using purposive sampling method. Residue testing was conducted through bioassay screening test. Positive results were followed by a confirmatory test using HPLC. Total positive samples were detected residues reached 27.08% which included the macrolide group reached 22.92% and tetracycline group reached 4.17%. These residues were found in the liver, reaching 50% of the total sample of the liver. In addition, 53.85% of the positive samples came from broiler chicken samples taken during thinning period. Macrolide antibiotics in liver samples were detected in the form of erythromycin with the level compounds between 0085 - 0702 ppm. Moreover, 90.9% of the samples had levels exceeding MRL defined in SNI 01-6366-2000 and CAC/MRL-2-2012. Tetracycline antibiotic was detected in the form of doxycycline with the level compounds between 0-0067 ppm on thigh meat and 0-0085 ppm in the liver although these levels were still below the MRL. The residues existence was closely related to the drug dose and farmer’s knowledge about withdrawal time. Keyword: antibiotic, residue, broiler, drug dose,harvesting time
Co-Authors A. Harijono AGUSTIN KRISNA WARDANI Aniswatul Khamidah Anni Faridah Arfat Gati Radite Bambang Susilo Christina Indriani, Christina Devi arianty Dr.Ir. Yunianta, DEA Elok Zubaidah Elok Zubaidah Endrika Widyastuti Erni Sofia Murtini Esti Widowati, Esti Husna, Afifa Imro’ah Ikarini Indahsari, Irawati Nur Jenri Parlinggoman Hutasoit Krisna Wardani, Agustin Kurnia Rahmawati, Kurnia M. Iqbal Prawira-Atmaja Magfiratul Tul Husna Nina Marlina A Pane, Elya Putri Panji achmad apriyandi Primanita Setyowati Rangga Aji Ermayana SIMON BAMBANG WIDJANARKO Siwi N. Sudarminto Setyo Yuwono Ulandari, Devy Yenny Risjani