Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

2.42

P-Index

This Author published in this journals

All Journal Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Prosiding Seminar Biologi Caraka Tani - Agriculture Science Journal Jurnal Teknosains Pangan Agrointek Jurnal Penelitian Tanaman Industri agriTECH Proceeding of International Congress INDONESIAN JOURNAL OF ESSENTIAL OIL Caraka Tani: Journal of Sustainable Agriculture Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress Jurnal Kewirausahaan dan Bisnis Journal of Tropical AgriFood Jurnal Teknologi Hasil Pertanian Jurnal Penelitian Tanaman Industri (Littri) SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Proceeding Biology Education Conference Prosiding Konferensi Nasional PKM-CSR

Rohula Utami

Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Jebres, Surakarta 57126

Author-ID : 408816

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 65 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Pengaruh Rasio Bahan Penyalut Maltodekstrin, Gum Arab, dan Susu Skim terhadap Karakteristik Fisik dan Kimia Mikrokapsul Oleoresin Daun Kayu Manis (Cinnamomum burmannii) Lia Umi Khasanah; Baskara Katri Anandhito; Titiek Rachmawaty; Rohula Utami; Godras Jati Manuhara
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was aimed to determine the effect of rasio variation of coating materials which are maltodextrin: arabic gum : skim milk (2 : 0: 4); (2: 2: 2); (0: 4: 2) and (2: 0: 4) on the physical characteristics of two-steps oleoresin microcapsule such as yield, moisture content, solubility in water and the microstructure; and to investigate the chemical characteristics of selected two-steps oleoresin microcapsule which were levels of residual solvent and active compounds. The experimental design used in this research was Completely Randomized Design(CRD) with one factor (rasio variation of coating materials). The results showed that the rasio variation of coating materials had significant effect on the yield and water content, but unsignificantly affected the solubility in water. The results of microstructure observation indicated that the presence of skim milk in larger quantity produced a better microstructure appearance. Residual solvent levels of selected microcapsule (maltodextrin : arabic gum : skimmilk = 2 : 0 : 4) was 0 ppm and the active compound of selected microcapsule were linalool, coumarin, 9-hexadecenoic acid, 1.8-cineole and benzene (3.3 dimethlbuthyl).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh bahan penyalut berupa maltodekstrin, gum arab dan susu skim terhadap karakteristik fisik dan kimia mikrokapsul oleoresin daun kayu manis dua tahap. Dalam penelitian ini dilakukan empat variasi bahan penyalut berupa maltodekstrin: gum arab: susu skim (2:0:4, 2:2:2, 0:4:2 dan 2:0:4). Karakteristik fisik yang diuji meliputi rendemen, kadar air, kelarutan dalam air, dan mikrostruktur. Karakteristik kimia mikrokapsul oleoresin daun kayu manis dua tahap terpilih yang diuji meliputi kadar sisa pelarut dan kadar senyawa aktif. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi rasio bahan penyalut. Hasil penelitian menunjukkan bahwa variasi rasio bahan penyalut berpengaruh signifikan terhadap rendemen dan kadar air, namun tidak berpengaruh secara signifikan terhadap parameter kelarutan dalam air. Hasil pengamatan mikrostruktur menunjukkan bahwa susu skim dalam jumlah yang lebih besar menghasilkan penampakan mikrostruktur yang lebih baik. Kadar sisa pelarut mikrokapsul terpilih terdapat pada rasio 2:0:4 yaitu sebesar 0 ppm. Mikrokapsul ini mengandung senyawa aktif berupa linalool, coumarin, 9-hexadecenoic acid, 1,8-cineole serta benzene (3,3 dimehyl buthyl).

Screening dan Karakterisasi Pektinesterase Sebagai Enzim Potensial dalam Klarifikasi Sari Buah Jeruk Keprok Garut (Citrus nobilis var.chrysocarpa) Rohula Utami; Esti Widowati; Arifah Rahayu
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was screening of pectinesterase (PE) producing bacteria which are potential in clarification of keprok garut citrus juice (Citrus nobilis var microcarpa) and characterization of the resulted pectinesterase (optimum pH and temperature, pH and thermal stability, KM and Vmaks). The screening result showed that enzyme of isolates AR 2, AR 4, AR 6, and KK 2 was found to be a potential enzyme for clarification of keprok garut citrus juice. Enzyme pektinesterase of isolates AR 2, AR 4, AR 6, and KK 2 had optimum pH at 8; 7.5; 8.5; and 6.5 and stable at pH 4-9, 4-9, 6-9, and 3-8. The optimum temperature enzyme of isolates AR 2 and AR 6 were 55ºC and that of AR 4 and KK 2 were 60ºC. Enzyme of isolate AR 2 was stable at 30-50ºC and inactive at 80ºC, AR 4 and KK 2 were stable at 30-60ºC and inactive at 90ºC whereas AR6 was stable at 30-60ºC and still wasn’t inactive at 90ºC. KM value of isolates AR 2, AR 4, AR 6, and KK 2 were 0.604; 0.338; 0.971; and 0.392 mg/ml. Vmaks value of isolates AR 2, AR 4, AR 6, and KK 2 were 1.218; 0.826; 0.969; and 1.080 u/ml. Pectinesterase enzyme of isolates KK 2 was found to be the most potential enzyme for clarification of keprok garut citrus juice.ABSTRAKTujuan dari penelitian ini adalah untuk melakukan screening bakteri penghasil enzim pektinesterase (PE) yang berpotensi dalam proses klarifikasi sari buah jeruk keprok garut (Citrus nobilis var microcarpa) serta mengetahui karakteristik enzim pektinesterase yang dihasilkan (pH optimum, suhu optimum, kestabilan pH dan suhu, serta nilai KM dan Vmaks). Hasil screening didapatkan isolat AR 2, AR 4, AR 6, dan KK 2 sebagai isolat penghasil enzim pektinesterase yang berpotensi dalam proses klarifikasi sari buah jeruk keprok garut. Aktivitas enzim pektinesterase isolat AR 2, AR 4, AR 6 dan KK 2 berturut-turut optimum pada pH 8; pH 7,5; pH 8,5; dan pH 6,5, serta stabil pada pH 4-9, pH 4-9, pH 6-9, dan pH 3-8. Suhu optimum enzim pektinesterase isolat AR 2, AR 4, AR 6, dan KK 2 berturut-turut adalah 55ºC, 60ºC, 55ºC, dan 60ºC. Enzim pektinesterase isolat AR 2 stabil pada suhu 30-50ºC dan inaktif pada suhu 80ºC, enzim pektinesterase isolat AR 4 dan KK 2 stabil pada suhu 30-60ºC dan inaktif pada suhu 90ºC, sedangkan enzim pektinesterase isolat AR 6 stabil pada suhu 30-60ºC namun belum inaktif pada suhu 90ºC. Nilai konstanta Michaelis-Menten (KM) enzim pektinesterase isolat AR 2, AR 4, AR 6, dan KK 2 berturut-turut adalah 0,604; 0,338; 0,971; dan 0,392 mg/ml. Sedangkan nilai kecepatan maksimum (Vmaks) enzim pektinesterase isolat AR 2, AR 4, AR 6, dan KK 2 berturut-turut adalah 1,218; 0,826; 0,969; dan 1,080 U/ml. Enzim pektinesterase isolat KK 2 memiliki karakteristik yang paling sesuai untuk aplikasi dalam klarifikasi sari buah jeruk keprok garut dibandingkan dengan enzim pektinesterase isolat lainnya.

Pengaruh Perlakuan Pendahuluan Fermentasi Padat dan Fermentasi Cair terhadap Rendemen dan Karakteristik Mutu Minyak Atsiri Daun Kayu Manis Lia Umi Khasanah; Rohula Utami; Baskara Katri Anandhito; Arsella Erstya Nugraheni
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was aimed to investigate the effect of pretreatment (fresh, solid fermentation and submerge fermentation) on yield and quality of cinnamon leaf oil and to explore the active compounds of the chosen cinnamon leaf oil. Fermentation time affected the yield but did not affect the quality of cinnamon leaf oil. The best fermentation time was 4 days fermentation due to the highest yield. Solid fermentation revealed the highest cinnamon leaf oil yield among pretreatment samples. The active compounds of the chosen cinnamon leaf oil were L-linalool (27.73%); 1,8 cineole (17.71%); cinnamyl acetate (15.77%), β-pinene (11.14%), α-pinene (10.43%), benzyl benzoate (2.79%) andcinnamaldehyde (2.78%). ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perlakuan pendahuluan fermentasi padat dan fermentasi cair dan waktu fermentasi terhadap rendemen dan karakteristik mutu minyak atsiri daun kayu manis meliputi berat jenis, indeks bias dan kelarutan dalam etanol 70%, dan mengetahui kandungan serta kadar senyawa aktif yang terdapat pada minyak atsiri daun kayu manis terpilih. Lama waktu fermentasi berpengaruh terhadap rendemen tetapi tidak berpengaruh terhadap karakteristik mutu minyak atsiri daun kayu manis seperti berat jenis, indeks bias, dan kelarutan dalam etanol 70%. Waktu fermentasi yang terbaik dalam fermentasi padat maupun cair adalah pada hari ke-4. Fermentasi padat hari ke-4 merupakan perlakuan yang terbaik karena menghasilkan rendemen tertinggi dibandingkan perlakuan pendahuluan lain. Kandungan senyawa aktif yang terdapat pada minyak atsiri daun kayu manis fermentasi padat hari ke-4 antara lain L-linalool (27,73%), 1,8 sineol (17,71%), sinamil asetat (15,77%), β-pinena (11,14%), α-pinena (10,43%), benzil benzoat (2,79%) dan sinamaldehida (2,78%).

Pengaruh Minyak Atsiri Jahe Merah dan Lengkuas Merah pada Edible Coating Terhadap Kualitas Fillet Ikan Patin Rohula Utami; Kawiji Kawiji; Edhi Nurhartadi; Muslika Kurniasih; Dedy Indianto
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The effects of edible coating enriched with red ginger and red galangal essential oil on the quality of patin fillets during refrigerated storage of 8 days were examined. fish quality determined was based on microbiological (Total Plate Count /TPc) and physicochemical (Total Volatile Bases/TVB, Thiobarbituricacid/TBa, pH, and color) quality. Treatment variation of patin fillets were essential oil concentration enriched in edible coating (0 %, 0.1%, 1%). The results indicated that both red ginger and red galangal essential oil could affect patin fish fillets quality. Essential oilenrichment edible coating will retain the patin fillets quality. In terms of microbial quality and TVB value, 1% essential oil of red ginger and red galangal enrichment in edible coating could extend shelf life of patin fillets for 2-4 days.ABSTRAKPenentuan pengaruh penambahan minyak atsiri jahe merah dan lengkuas merah dalam edible coating terhadap kualitas fillet ikan patin selama penyimpanan dingin dilakukan pada periode waktu 8 hari. Parameter kualitas ikan yang dianalisis adalah kualitas mikrobiologis (Total Plate Count/TPc), dan kualitas fisikokimia (Total Volatile Bases/TVB, Thiobarbituricacid/TBa, pH, dan warna). Variasi perlakuan fillet ikan patin yaitu konsentrasi minyak atsiri (0 %; 0,1%; 1%) yang ditambahkan dalam edible coating. Hasil penelitian ini mengindikasikan bahwa penambahan minyak atsiri baik jahe merah maupun lengkuas merah berpengaruh terhadap kualitas fillet ikan patin selama penyimpanan dingin. Penambahan minyak atsiri dalam edible coating mampu mempertahankan kualitas fillet ikan patin lebih baik dibandingkan perlakuan edible coating tanpa minyak atsiri. Berdasarkan kualitas mikrobiologis dan nilai TVB, perlakuan minyak atsiri jahe merah 1% dan minyak atsiri lengkuas merah 1% mampu meningkatkan umur simpan fillet ikan patin selama 2-4 hari.

Fermentasi Whey Keju Menggunakan Biji Kefir (Kefir Grains) dengan Variasi Sumber Nitrogen Rohula Utami; Edhi Nurhartadi; Asri Nursiwi; Martina Andriani
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Cheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential fermentation medium for kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide (kefiran) were produced. The kefir grains fermentation also affected by nitrogen source. Therefore, effects of different composition of lactose and nitrogen sources (including yeast extract, urea and mung bean sprouts extract) in the fermentation were examined in this study. The results showed that after 24 hours of incubation, kefir grains biomass reached 21.30-27.15 g (dry wt, g/250mL medium) from 25 g of intial kefir grains biomass. Fermentation broth showed pH values ranged from 3.49–3.94; alcohol level ranged from 0.11-0.31%; and lactic acid content ranged from 0.49–1.47%. The total of kefiran extracted from kefir grain and fermentation broth ranged from 0.63-1.76 g/L. This study indicated that cheese whey can be used as fermentation medium to produce alcohol, lactic acid and kefiran by kefir grains. The highest production of kefiran was achieved in the medium containing 1.2% of whey lactose and 4% of mung bean sprouts extract.Cheese whey is a waste product from cheese processing industry which still has lactose content of 4-5%, so that it can be used as a carbon source in the fermentation medium of kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide commonly called as kefiran were produced. The kefir grains fermentation also affected by nitrogen source. Furthermore, fermentation medium composition were varied at whey lactose concentration and nitrogen source composition (yeast extract, urea and mung bean sprouts extract) for kefir grains fermentation. The results showed that after 24 hours fermentation, kefir grains biomass ranged from 21.30-27.15 g; pH values ranged from 3.49-3.94; alcohol level ranged from 0.11-0.31%; lactic acid content ranged from 0.49-1.47%; and the total of kefiran ranged from 0.63-1.76 g/L. Fermentation medium composition that produced the higher total of kefiran was 1,2% whey lactose and 4% mung bean sprouts extract as nitrogen source. ABSTRAKWhey keju adalah produk sampingan dari industri pengolahan keju yang masih memiliki kandungan laktosa sebesar 4–5% sehingga dapat dimanfaatkan sebagai sumber karbon pada media fermentasi oleh biji kefir. Selama proses fermentasi menggunakan biji kefir terjadi pembentukan alkohol, asam laktat dan eksopolisakarida (kefiran). Sumber nitrogen juga dapat mempengaruhi proses fermentasi. Oleh karena itu, dalam penelitian ini dilakukan variasi perlakuan, yaitu variasi konsentrasi laktosa pada whey dan variasi komposisi sumber nitrogen (yeast extract, urea dan ekstrak tauge kacang hijau) sebagai media fermentasi oleh biji kefir. Setelah fermentasi biji kefir selama 24 jam, jumlah biomassa biji kefir berkisar antara 21,30–27,15 g (berat kering g/250 mL medium fermentasi) dari jumlah biomassa awal 25 g. Cairan fermentasi menunjukkan nilai pH berkisar antara 3,49–3,94; kadar alkohol berkisar antara 0,11–0,31% dan kadar asam laktat berkisar antara 0,49–1,47%. Total rendemen kefiran yang didapatkan dari ekstraksi biji kefir dan cairan fermentasi berkisar antara 0,63–1,76 g/L. Hasil penelitian ini mengindikasikan bahwa whey keju dengan penambahan sumber nitrogen dapat digunakan sebagai medium fermentasi oleh biji kefir untuk menghasilkan metabolit berupa alkohol, asam laktat dan kefiran. Variasi formulasi media fermentasi yang menghasilkan kefiran dalam jumlah tertinggi adalah penggunaan konsentrasi laktosa whey keju 1,2% dan sumber nitrogen dari ekstrak tauge kacang hijau sebesar 4%.

Kombinasi Maltodekstrin dan Whey sebagai Bahan Penyalut padaKarakteristik MikroenkapsulOleoresinKayu Manis (Cinnamomum burmanii) Tanalyna Hasna; Baskara Katri Anandito; Lia Umi Khasanah; Rohula Utami; Godras Jati Manuhara
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study was to investigate the influence using combination of maltodextrin and whey (1:3, 2:2 and 3:1) as wall material due to quality characteristic of cinnamon (Cinnamon burmanii) oleoresin microencapsulan, including yield, water content, solubility in water, microstructure appeareance, cinnamaldehyde content, and residue of solvent. First of all, the oleoresin was reached from extraction using ethanol 96 % for 4 hours. Then the oleoresin emultion was dried using spray drying method. The experimental design used in this research was Completely Randomized Design (CRD) with one factor (rasio of wall material). The result showed that combination of wall material had significant effect to yield (14,98 - 22,69%), water content (6,20 - 7,04%), residue of solvent (00,50 - 0,63%), cinnamaldehyde content (26,18 - 43,90%), and microstructure appeareance, but unsignificantly affected to solubility in water (92,85 - 95,24%).

Ekstraksi Maserasi Oleoresin Daun Jeruk Purut (Citrus hystrix DC): Optimasi Rendemen dan Pengujian Karakteristik Mutu Kawiji Kawiji; Lia Umi Khasanah; Rohula Utami; Novita Try Aryani
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was aimed to find out the optimum yield condition on kaffir lime leaves oleoresin production at various temperature and contact time during maceration extraction and to find out the characteristics of kaffir lime leaves oleoresin such as citronella content, kaffir lime leaves oil content, and solvent residue levels at optimum yield. This research used the variations of extraction temperature (70, 75 and 80°C) and extraction time (4, 5 and 6 hours). Based on Response Surface Methodology (RSM), the equation of kaffir lime leaves oleoresin sample optimization as follow Y = 7,9333 + 1,2333X + 0,5333X - 1,0000X 2 - 0,7000X 2 + 0,1250X X . The optimum yield of kaffir lime leaves oleoresin (8,447%) was obtained at 78,221°C extraction temperature and 5,438 hour extraction time. The characteristics of kaffir lime leaves oleoresin quality at the optimum yield such as 25,66% citronella level, 9,638% kaffir lime leaves oil content and 5,8% solvent residue level.ABSTRAKPenelitian ini bertujuan untuk mengetahui kondisi rendemen optimum dalam proses produksi oleoresin daun jeruk purut pada variasi suhu dan waktu kontak selama proses ekstraksi maserasi dan mengetahui karakteristik mutu oleoresin daun jeruk purut yang meliputi kadar sitronelal, kadar minyak atsiri dan kadar sisa pelarut pada rendemen yang optimum. Penelitian ini menggunakan variasi suhu ekstraksi (70, 75 dan 80°C) dan waktu ekstraksi (4, 5 dan 6 jam). Pada pengolahan data dengan menggunakan (RSM) diketahui persamaan optimasi rendemen oleoresin daun jeruk purut yaitu Y = 7,9333 + 1,2333X 1+ 0,5333X 2- 1,0000X 1² - 0,7000X1² + 0,1250X. Rendemen optimum oleoresin daun jeruk purut diperoleh sebesar 8,447%, didapatkan pada kondisi suhu ekstraksi 78,221°C dan waktu ekstraksi 5,438 jam. Karakteristik mutu oleoresin daun jeruk purut pada rendemen optimum yaitu kadar sitronelal 25,66%, kadar minyak atsiri 9,638% dan kadar sisa pelarut 5,8%.

Karakterisasi Kemasan Kertas Aktif dengan Penambahan Oleoresin Ampas Destilasi Sereh Dapur (Cymbopogon citratus) Lia Umi Khasanah; Windi Atmaka; Dewi Kurniasari; Kawiji Kawiji; Danar Praseptiangga; Rohula Utami
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aims of this research were to determine the effect of lemongrass distillation dregs oleoresin concentration (0 %, 2 %, 4 %, and 6 % b/b) on the active paper packaging characteristics (sensory, water content, thickness, tensile strength, fold endurance and antimicrobial activity), to determine the functional groups of the control and selected active paper packaging, to determine the effect of days of storage (0, 5, 10, 15, and 20 day) on the control and selected active paper packaging characteristics (tensile strength, and fold endurance), and to determine antimicrobial activity of the control and selected active paper packaging during 20 days storage. The result showed that the concentration of lemongrass distillation dregs oleoresin significantly affected the color, overall, tensile strength, fold endurance, and antimicrobial activity while did not significantly affected the flavor, texture, water content, and thickness of the active paper packaging. The addition of lemongrass distillation dregs oleoresin increased the water content, thickness, microbial activity, while decreased the panelists preference, tensile strength and fold endurance of the active paper packaging. The spectrum of functional groups of the active paper packaging showed the presence of chitosan, cellulose, tween 80, and lemongrass oleoresin. The storage days had no significant effect on tensile strength and fold endurance of the control and selected active paper packaging. The control and selected active paper packaging were significantly different at each 5 days storage. However the 20 day of storage showed no significant effect on the antimicrobial activity of the control and selected active paper packaging. ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi oleoresin ampas destilasi sereh dapur (0 %, 2 %, 4 %, dan 6 % b/b) terhadap karakteristik kemasan kertas aktif (analisis sensoris, kadar air, ketebalan, ketahanan tarik, ketahanan lipat, dan aktifitas antimikroba), mengetahui gugus fungsi kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih, mengetahui pengaruh waktu penyimpanan (0, 5, 10, 15, dan 20 hari) terhadap karakteristik kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih (uji ketahanan lipat dan ketahanan tarik), dan mengetahui aktivitas antimikroba kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih sebelum dan setelah penyimpanan selama 20 hari. Hasil penelitian menunjukkan bahwa konsentrasi oleoresin berpengaruh nyata terhadap warna, overall (penerimaan keseluruhan), ketahanan tarik, ketahanan lipat, dan aktivitas antimikroba tetapi berpengaruh tidak nyata terhadap aroma, tekstur, kadar air, dan ketebalan kemasan kertas aktif. Penambahan oleoresin ampas destilasi sereh dapur meningkatkan kadar air, ketebalan, dan aktivitas antimikroba serta menurunkan ketahanan tarik, ketahanan lipat, dan penerimaan panelis. Kemasan kertas aktif mengandung gugus fungsi selulosa, kitosan, dan tween 80 serta pada kemasan kertas aktif penambahan oleoresin konsentrasi 2 % terdapat gugus fungsi oleoresin sereh dapur. Waktu penyimpanan tidak berpengaruh secara nyata terhadap ketahanan tarik dan ketahanan lipat kemasan kertas aktif kontrol dan konsentrasi terpilih. Kemasan kertas aktif kontrol dengan kemasan kertas aktif penambahan oleoresin konsentrasi 2 % berbeda nyata di setiap 5 hari penyimpanan. Namun, penyimpanan selama 20 hari tidak berpengaruh secara nyata terhadap aktivitas antimikroba kemasan kertas aktif kontrol dan konsentrasi terpilih.

Efek Antimikroba Kombinasi Nisin dengan Minyak Atsiri Curcuma pada Mikroorganisme Patogen dan Pembusuk Pangan Rohula Utami; Ardhea Mustika Sari; Asri Nursiwi; Dyah Ayu Ashari
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Essential oil and nisin are natural compounds that have antimicrobial activity. Both compounds are generally recognized as safe (GRAS). The concentration of essential oil and nisin needed to inhibit the growth of microorganisms can be determined using the microdilution method. The combination of Curcuma xanthorrhiza, Curcuma longa, and Curcuma zedoaria (v/v) (0.25%; 0.5%; 1%; 2%; and 4%) with nisin (b/v) (62.5 IU; 125 IU; 250 IU; 500 IU; and 1000 IU) could inhibit the growth of Bacillus cereus FNCC 0057, Salmonella typhimurium FNCC 0050, Eschericia coli FNCC 0091, Staphylococcus aureus FNCC 0047, Pseudomonas fluorescens FNCC 0070, and Aspergillus niger FNCC 6080. In higher concentration, several combinations gave bacteriocidal effect on Bacillus cereus FNCC 0057, Salmonella typhimurium FNCC 0050, Eschericia coli FNCC 0091, and Pseudomonas fluorescens FNCC 0070. The combination of nisin with Curcuma xanthorrhiza, Curcuma longa, and Curcuma zedoaria showed synergistic activities in several target microorganisms.

Pengaruh Kombinasi Enzim Pektinesterase dan Poligalakturonase terhadap Klarifikasi Sari Buah Apel Varietas Manalagi Esti Widowati; Rohula Utami; Bambang Sigit Amanto; Edwi Mahadjoeno; Agrizka Armunanta Putri
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Apple is a fruit with numerous nutrient content alongised high levels of harvest and consumption. The Manalagi is one of the varieties grown in Indonesia,characterized by a yellowish green coloration, sweet taste, as well as easy rot and damage potentials. Hence, many people have encouraged the need to process raw samples into processed juice products. This practice raises the sale value and prolongs the shelflife. However, the apple juice have a major challenge of easy browning and turbidity, resulting from the pectin content. Furthermore, removal is harder due to turbity, exceptthrough enzymatic depectination, with the pectinase enzymes, particularly pectinesterase (PE) and polygalacturonase (PG). The presence of these materials in the juice mixture leads to inherent pectin degradation into smaller fractions and consequently ensures clarity. In addition, the research involved Completely Randomized Factorial Design (CRFD) with two factors, including enzyme concentration (0.5% and 1%) and PG:PE ratio (1: 5, 1: 2, 1: 1, 2: 1; 5 : 1). Therefore, the data obtained were analyzed using two way ANOVA with 5% significance level. The variance analysis result showed the effect of concentration on pH and transmittance value, while the ratio influences Total Soluble Solid (TSS) and transmittance value. In addition, both variables collectively affect pH and viscosity values. The best treatment for manalagi apple juice clarification was obtained with 0.5% concentration samples and PG: PE ratio 5:1.

Co-Authors Adhitya Pitara Sanjaya Aditya Haradito Agrizka Armunanta Putri Alifa Sekar Jannah Ambar Wuri Wigati Annisa Kamil Ardhea Mustika Sari Arifah Rahayu Arsella Erstya Nugraheni Asri Nursiwi Asri Nursiwi Asri Nursiwi Asri Nursiwi Asri Nursiwi Asri Nursiwi, Asri Bambang Sigit Amanto Bara Yudhistira Baskara Katri Anandhito Baskara Katri Anandhito Baskara Katri Anandito CHANDRA DEWI Choiroel Anam Christina Winarti Cylvia Arinta Agustaningrum Danar Praseptiangga Danar Praseptiangga Dedy Indianto Desintya Dwi Herdiana, Desintya Dwi Devi Rizky Yuniani Dewi Kurniasari Dian Rachmawanti Affandi Dwi Ishartani Dyah Ayu Ashari Edhi Nurhartadi Edhi Nurhartadi Edhi Nurhartadi Edhi Nurhartadi Edhi Nurhartadi Edhi Nurhartadi Edwi Mahadjoeno Erina Widayani Erwin Nur Himawan Esti Widowati Esti Widowati Esti Widowati Esti Widowati Esti Widowati Esti Widowati Esti Widowati, Esti Feliatra Fenny Fenny Godras Jati Manuhara Godras Jati Manuhara Gusmaini Gusmaini Hasan Aji Ibrahim Hasim Ashari Heni Pujiastuti Ikrimah Nur Laily Imro'Ah Ikarini Katut Kompi Yuniter Kawiji Kawiji Kawiji Kawiji Kawiji Kawiji Kawiji, Kawiji Kendri Wahyuningsih Kendri Wahyuningsih Lela Fitri Hariyati Lia Umi Khasanah Lintang Sawitri Nugraheni Lulus Nurmaya M, Godras Jati M.A.M Andriani M.A.M. Andriani MA Martina Andriani MAM Andriani MAM Andriani Mandasia Pangastuti Martina Andriani Martina Andriani Martina Andriani Muhammad Faizul Umam, Muhammad Faizul Muslika Kurniasih Nanda Ayu Hapsari Nausika Estetia Putri Jatmiko Noreka Destiana Novita Try Aryani Nugraheni, Krisnawati Setyaningrum Nur Her Riyadi Parnanto Parwitasari, Shintanova Prasetyaningrum Prasetyaningrum, Prasetyaningrum Qurothul Uyun R. Baskara Katri Anandito R.Baskara Katri Anandito, R.Baskara Katri Rachmad Abraham Firdaus Rahayu, Endang Sutriswati Reny Fajri Pratiwi Rini Setyowati, Rini Rizki Amalia Sakinah Ummu Zahroh Sari, Ardhea Mustika Sari, Ayu Purnama Sigit Raharjo Siswanti Siswanti Sri Handajani Sri Yuliani Suparmo Suparmo Syafri Dwiananta Tanalyna Hasna Tatik Khusniati Titiek Rachmawaty Titin A. Andriyani Tyas Utami Utami, Annisa Widia Windi Atmaka Windi Atmaka Windi Atmaka, Windi Yoga Meidiantoro Aji Yuli Wijayanti Purwandari Zainuri Hanif Zaman, M. Zukhrufuz Zoraya A Putri Zoraya A Putri

Title Search

Found 10 Documents Search Journal : agriTECH

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 10 Documents
Search
Journal : agriTECH