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All Journal Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Penelitian Tanaman Industri agriTECH Proceeding of International Congress INDONESIAN JOURNAL OF ESSENTIAL OIL Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress Journal of Tropical AgriFood Jurnal Teknologi Hasil Pertanian Jurnal Penelitian Tanaman Industri (Littri) AgriHealth: Journal of Agri-food, Nutrition and Public Health Prosiding Konferensi Nasional PKM-CSR Advance Sustainable Science, Engineering and Technology (ASSET) Nusantara Bioscience
Rohula Utami
Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Jebres, Surakarta 57126
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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The Effect of Drying on Characteristics of Terigas Tangerine Peel Essential Oil (Citrus reticulata Blanco) Rohula Utami; Hasan Aji Ibrahim; Ardhea Mustika Sari; Danar Praseptiangga; Asri Nursiwi; Imro'Ah Ikarini; Hasim Ashari; Zainuri Hanif
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.67058

Abstract

Jeruk (Citrus sp.) merupakan buah subtropis yang berasal dari Asia, terutama India hingga Cina. Jeruk dapat beradaptasi di Indonesia bahkan dapat menjadi spesies unggul regional. Kulit jeruk biasanya hanya dibuang begitu saja sebagai sampah. Oleh karena itu, untuk mengatasi masalah tersebut, kulit jeruk dapat diekstrak menjadi minyak atsiri. Penelitian ini dilakukan untuk mengetahui pengaruh jenis pengeringan terhadap karakteristik minyak atsiri kulit jeruk keprok terigas. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan jenis pengeringan sebagai faktor perlakuan. Jenis pengeringan yang digunakan adalah microwave 180 watt, microwave 270 watt, dehydrator 6 jam, dehydrator 8 jam. Sampel tanpa pengeringan juga disiapkan sebagai sampel kontrol. Penelitian ini dilakukan di Balitjestro, Batu, mulai bulan November 2021 sampai dengan Juni 2022. Hasil penelitian menunjukkan bahwa jenis pengeringan berpengaruh terhadap karakteristik minyak atsiri kulit jeruk keprok pada parameter rendemen, berat jenis, kelarutan dalam alkohol, bilangan asam, bilangan ester, indeks bias, putaran optik, dan warna, sedangkan pada aroma tidak berpengaruh nyata. Berdasarkan karakteristik minyak, perlakuan pengeringan dehidrator selama 8 jam menunjukkan karakteristik yang lebih baik dibandingkan dengan perlakuan lainnya. Hasil GCMS menunjukkan bahwa minyak dengan perlakuan pengeringan dehidrator selama 8 jam memiliki kandungan senyawa limonene sebesar 93,071%, beta-myrcene sebesar 3,719%, dan trans-geraniol sebesar 3,210%.
Short Communication: Preservation effect of Javanese turmeric and red ginger essential oils on coated frozen patin fillets ROHULA UTAMI; KAWIJI KAWIJI; DANAR PRASEPTIANGGA; GODRAS JATI MANUHARA; LIA UMI KHASANAH; NENSI ANGGRAINI; FENY MARGITA LESTARI
Nusantara Bioscience Vol. 8 No. 2 (2016)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n080220

Abstract

Abstract. Utami R, Kawiji, Praseptiangga D, Manuhara GJ, Khasanah LU, Anggraini N, Lestari FM. 2016. Short Communication: Preservation effect of Javanese turmeric and red ginger essential oils on coated frozen patin fillets. Nusantara Bioscience 8: 264-267. Due to antimicrobial and antioxidant properties of essential oil, Javanese turmeric and red ginger potentially used as preservation agents on food. Cassava starch-based edible coating enriched with Javanese turmeric and red ginger essential oils were applied to maintaining of patin fillets quality during frozen storage. Fillets quality were analyzed based on microbiological (total plate count) and chemical properties (total volatile bases; thiobarbituric acid value). Different concentration of Javanese turmeric and red ginger essential oil enrichment were studied (0, 0.1, and 1% (v/v of distilled water)). Javanese turmeric and red ginger essential oils enrichment on coating solution significantly inhibited microbial proliferation, retarded protein deterioration and delayed lipid oxidation in fillet during frozen storage for four months. Increasing essential oil concentration showed on the increase in maintaining fish quality. The results indicated that Javanese turmeric and red ginger essential oil addition on cassava starch-based edible coating could maintain quality and extend the shelf life of frozen fish fillets and can be used as an alternative fish fillets preservation.
Screening and characterization of amylase enzyme in sweet orange (Citrus sinensis) juice clarification ROHULA UTAMI; ESTI WIDOWATI; ACCESSTIA CHRISTY
Nusantara Bioscience Vol. 8 No. 2 (2016)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n080221

Abstract

Abstract. Utami R, Widowati E, Christy A. 2016. Screening and characterization of amylase enzyme in sweet orange (Citrus sinensis) juice clarification. Nusantara Bioscience 8: 268-272. The amylum compound of sweet orange cloudify the produced juice. Clarification by amylase could remove the cloudiness. The aimed of this study were screening the amylolytic bacteria from spoiled potato which are potential in clarification of sweet orange juice, and characterization of the resulted amylase (optimum pH and temperature, pH and thermal stability, KM and Vmax). The results showed that from thirteen bacterial isolates, three isolates (K-7, K-8, and K-11) produced enzymes that showed the best clarification activity on the sweet orange juice. The optimum pH of the isolate K-7, K-8, and K-11 enzymes were found to be 7, 7 and 6, respectively. The optimum temperature of the isolate K-7, K-8, and K-11 enzymes were found to be 35, 40 and 35°C, respectively. Enzymes of isolate K-7, K-8, and K-11 were stable in the pH range 3-6, 5-6, and 7-8, respectively. The enzyme of isolate K-7 and K-11 were stable at temperature 40-60°C while enzyme of isolate K-8 stable at temperature 40-70° C. Km values of isolate K-7, K-8, and K-11 enzymes were 0.2756 mg/mL, 0.0888 mg/mL, and 0.0956 mg/mL, respectively. Vmax values of isolate K-7, K-8, and K-11 enzyme were 0.0325 U/mL, 0.0164 U/mL, and 0.0134 U/mL.
Characterization of cassava starch-based edible film enriched with lemongrass oil (Cymbopogon citratus) RIANI RESIANINGRUM; WINDI ATMAKA; LIA UMI KHASANAH; KAWIJI KAWIJI; ROHULA UTAMI; DANAR PRASEPTIANGGA
Nusantara Bioscience Vol. 8 No. 2 (2016)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n080223

Abstract

Abstract. Resianingrum R, Atmaka W, Khasanah LU, Kawiji, Utami R, Praseptiangga D. 2016. Characterization of cassava starch-based edible film enriched with lemongrass oil (Cymbopogon citratus). Nusantara Bioscience 8: 278-282.  Good packaging is necessary to prevent food spoilage before and after processing. The edible film maintains food quality and eco-friendly packaging. Cassava starch-based edible film is capable of being developed because of the approaching appearance of plastic packaging. The addition of essential oils can be used as an alternative to improve the antimicrobial properties of the edible film. Lemongrass oil consists of active compounds that shown antimicrobial activity. Therefore, the characteristics of cassava starch-based edible film incorporated with lemongrass oil were investigated. Concentration of lemongrass oils varied at 0%, 0.25%, 0.5%, 0.75% and 1%. The analyzed edible film characteristics include thickness, water vapor transmission rate, tensile strength, elongation, and antimicrobial activity. The results showed that the addition of lemongrass oil increased the thickness, tensile strength, and antimicrobial activity but decreased the elongation of edible films. The water vapor transmission rate of edible films was not affected by the addition of lemongrass oil.
Karakterisasi bakteri pektinolitik dari limbah kulit jeruk dan karakterisasi pektinase yang dihasilkan serta studi aplikasinya untuk penjernihan sari buah Jeruk Pontianak Widowati, Esti; Utami, Rohula; Nurhartadi, Edhi; Fenny, Fenny
Journal of Tropical AgriFood Volume 2, Nomor 1, Tahun 2020
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.2.1.2020.3937.34-44

Abstract

PKejernihan merupakan salah satu parameter penting kualitas sari buah. Penelitian ini bertujuan untuk mengisolasi dan mengkarakterisasi bakteri pektinolitik dari limbah kulit jeruk. Dilakukan pula karakterissasi enzim pektin hidrolase ekstraseluler yang dihasilkan meliputi kondisi optimum untuk aktivitas dan kestabilannya, nilai KM dan Vmax. Pengaruh penambahan enzim pektin hidrolase ekstraseluler terhadap kekeruhan, viskositas, dan total padatan terlarut sari buah jeruk Pontianak juga diamati. Hasil dari penelitian didapatkan 10 isolat bakteri dengan karakter semua isolat bakteri merupakan Gram negatif, endospora negatif, dan katalase positif. Pada penjernihan sari buah jeruk Pontianak terpilih 3 isolat bakteri untuk karakterisasi enzim yaitu isolat A, H, dan I. Karakter enzim ditentukan berdasarkan pH optimum, suhu optimum, kestabilan pH dan suhu, serta nilai KM dan Vmaks. Enzim isolat A optimum pada pH 4 dan stabil pada pH 4-5; enzim isolat H optimum pada pH 4 dan stabil pada pH 3-4; enzim isolat I optimum pada pH 4-4,5 dan stabil pada pH 3-5. Ketiga enzim isolat optimum pada suhu 50oC dan stabil pada suhu 30-50oC. Nilai KM enzim isolat A, H dan I berturut-turut adalah 0,022; 0,011; 0,017 mg mL-1 dan nilai Vmaks berturut-turut adalah 0,041; 0,038; 0,039 U mL-1. Enzim pektin hidrolase ekstraseluler dari ketiga isolat tersebut dapat diaplikasikan pada penjernihan sari buah jeruk Pontianak.
Co-Authors ACCESSTIA CHRISTY Adhitya Pitara Sanjaya Agrizka Armunanta Putri Alifa Sekar Jannah Ambar Wuri Wigati Andriani, M.A.M Andriyani, Titin A. Ardhea Mustika Sari Ardhea Mustika Sari Arifah Rahayu Arsella Erstya Nugraheni 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 Dea Widyaastuti Dedy Indianto Desintya Dwi Herdiana, Desintya Dwi Dewi Kurniasari Dian Rachmawanti Affandi, Dian Rachmawanti Dwi Ishartani Dyah Ayu Ashari Dyah Ayu Ashari Edhi Nurhartadi Edwi Mahadjoeno Esti Widowati Esti Widowati Esti Widowati Esti Widowati ESTI WIDOWATI Esti Widowati Esti Widowati, Esti Feliatra Fenny Fenny FENY MARGITA LESTARI Firdaus, Rachmad Abraham GODRAS JATI MANUHARA Godras Jati Manuhara Godras Jati Manuhara Gusmaini Gusmaini Haradito, Aditya Hasan Aji Ibrahim Hasim Ashari Himawan, Erwin Nur Husnawati Fatihah Habibie Ikrimah Nur Laily Imro'Ah Ikarini Kamil, Annisa Katut Kompi Yuniter KAWIJI KAWIJI Kawiji Kawiji Kawiji Kawiji Kawiji Kawiji Kawiji, Kawiji Kendri Wahyuningsih Kendri Wahyuningsih Khusniati, Tatik Lela Fitri Hariyati Lia Umi Khasanah Lintang Sawitri Nugraheni Lulus Nurmaya M, Godras Jati 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 NENSI ANGGRAINI Noreka Destiana Novita Try Aryani Nugraheni, Krisnawati Setyaningrum Nur Her Riyadi Parnanto Parwitasari, Shintanova Prasetyaningrum Prasetyaningrum, Prasetyaningrum Pratiwi, Reny Fajri Qurothul Uyun R. Baskara Katri Anandito R.Baskara Katri Anandito, R.Baskara Katri Rahayu, Endang Sutriswati RIANI RESIANINGRUM 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 Titiek Rachmawaty Tyas Utami Ulfianiza Rachmah Utami, Annisa Widia Widayani, Erina WINDI ATMAKA Windi Atmaka Windi Atmaka, Windi Yoga Meidiantoro Aji Yuli Wijayanti Purwandari Yuniani, Devi Rizky Zainuri Hanif Zaman, M. Zukhrufuz Zoraya A Putri Zoraya A Putri