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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Bumi Lestari Jurnal Natur Indonesia Jurnal Sains Materi Indonesia Microbiology Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Teknologi Pangan dan Gizi Bulletin of Electrical Engineering and Informatics Jurnal Ilmu Ternak Veteriner Journal of Engineering and Technological Sciences agriTECH BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Indonesian Food and Nutrition Progress Indonesian Journal of Natural Pigments JURNAL PANGAN INSIST (International Series on Interdisciplinary Research) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Functional Food and Nutraceutical Indonesian Journal of Applied Research (IJAR) Jurnal Risalah Kebijakan Pertanian dan Lingkungan Policy Brief Pertanian, Kelautan, dan Biosains Tropika

C Hanny Wijaya

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan, IPB University, Bogor, Indonesia

Author-ID : 417185

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Aktivitas Antioksidan Berbagai Fraksi dan Ekstrak Metanolik Daun Beluntas (Pluchea indica Less) Paini Sri Widyati; Hanny Wijaya; Peni Harjosworo; Dondin Sajuthi
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study has been done to investigate the antioxidant activity of various fractions and methanolic extract of beluntasleaves by using several test system, such as DPPH, superoxide and hydroxyl radical-scavenging activities, hydrogenperoxide scavenging activity, ferric reducing power, iron and haemoglobin chelating capacities and b-carotene–linoleicbleaching assay. The results showed that methanolic extract of beluntas leaves (EMB) and its fractions (ethyl acetatefraction (FEA), water fraction (FA) and n-butanol fraction (FNB)) had scavenging activity of DPPH radical. EMBwhich had highest phenolic content and the strongest ferric reducing power, exhibited b-carotene–linoleic bleachinginhibition and the highest superoxide scavenging activity, while FEA showed antioxidant activity based on superoxideradical-scavenging activity, iron and haemoglobin chelating capacities and ferric reducing power.ABSTRAKPenelitian ini dilakukan untuk mengetahui aktivitas antioksidan berbagai fraksi dan ekstrak metanolik daun beluntasdengan berbagai sistem uji, seperti aktivitas menangkap radikal DPPH, superoksida, hidroksil dan hidrogen peroksida,mereduksi ion besi, mengkelat ion besi dan hemoglobin (Hb) dan menghambat pemucatan asam linoleat-b-karoten.Hasil menunjukkan bahwa ekstrak metanolik daun beluntas (EMB) dan fraksi-fraksinya (etil asetat (FEA), air (FA)dan n-butanol (FNB)) berpotensi menangkap radikal bebas DPPH. EMB mempunyai kadar fenolik total dan kekuatanreduksi tertinggi lebih berpotensi menangkap radikal superoksida, mereduksi ion besi dan menghambat pemucatanasam linoleat-b-karoten, sedangkan fraksi etil asetat (FEA) mempunyai aktivitas antioksidan berdasarkan kemampuanmenangkap radikal superoksida, mereduksi ion besi, mengkelat ion besi dan hemoglobin.

Optimasi Proses Pembuatan Bubuk Oleoresin Lada (Piper nigrum) Melalui Proses Emulsifikasi dan Mikroenkapsulasi Firdaus Syafi'i; Christofora Hanny Wijaya; Budi Nurtama
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study was to improve the quality of pepper product by optimize process of emulsification and microencapsulation. The experimental design used in this study was Response Surface Methodology (RSM). The results showed that the selected emulsifier was arabic gum that had the highest solubility in water (99.78%). The optimum point of emulsification occured at 15% of concentration arabic gum and 4 minutes of homogenization time with the result was solubility in water 99.80%, and emulsion stability 97.78%. The optimum point of microencapsulation process occured at 3:1 of maltodextrin and sodium caseinate ratio, 10% of coating material concentration, and 180°C of drying temperature with the result was essential oil content 1.04%, solubility in water 98.18%, surface oil 0.20%, water content 2.45%, oil recovery 77.07%, and the yield of microcapsule 69.87%.ABSTRAKPenelitian ini bertujuan untuk memperbaiki kualitas mutu produk oleoresin lada melalui optimasi proses emulsifikasi dan mikroenkapsulasi. Rancangan percobaan yang digunakan adalah Response Surface Methodology (RSM). Hasil penelitian menunjukkan bahan pengemulsi yang terpilih adalah gum arab yang memiliki kelarutan tertinggi dalam air (99,78%). Titik optimum proses emulsifikasi terjadi pada konsentrasi gum arab 15% dan lama homogenisasi 4 menit yang memberikan nilai kelarutan dalam air 99,80% dan stabilitas emulsi 97,15%. Titik optimum proses mikroenkapsulasi terjadi pada rasio maltodekstrin dan natrium kaseinat (3:1), konsentrasi bahan penyalut 10%, dan suhu inlet pengeringan 180°C yang memberikan nilai kadar minyak atsiri 1,04%, kelarutan dalam air 98,18%, kadar surface oil 0,20%, kadar air 2,45%, oil recovery 77,07%, dan rendemen 69,87%.

Potensi DNA Sebagai Penguat Flavor Nuri Arum Anugrahati; C. Hanny Wijaya; Safir Abadi
agriTECH Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The application of DNA in food product is still limited. Meanwhile, nucleotides such as IMP and GMP have been widely used as flavour enhancer. The objectives of this research was to study the potency of DNA as a flavour enhancer. Firstly, the phsyco-chemical properties of single-stranded DNA were determined. The next step was the determination of treshold value using trained panels. Formulation of flavour enhancer premix and seasoning were also conducted in this research based on previous result. DNA was soluble in water and base solution. The viscosity of DNA solution was stable to oxygen exposure, but unstable to heat and light exposure. The water, ash, protein, fat, and carbohydrate content of single stranded DNA were 6.37%, 25.20%. 48.58%, 0.1%, and 19.75%, respectively as wet basis. DNA and MSG have shown synergistic effect. The ratio of MSG and DNA premix, which had the best organoleptic properties was 95:5, according to hedonic test result, the optimum formula for seasoning was 1 g of salt, 1 g of flavour enhancer premix, 1 g sugar, 0.8 g of garlic powder, and 0.4 g of pepper

Pengaruh Metode Nanoenkapsulasi terhadap Stabilitas Pigmen Karotenoid dan Umur Simpan Minyak dari Buah Merah (Pandanus conoideus L) Ferdiansyah Ferdiansyah; Heriyanto Heriyanto; Christofora Hanny Wijaya; Leenawaty Limantara
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The utilization of carotenoid rich red fruit oil for food product development is still limited due to has low solubility in aqueous phase and unstable. Nanoencapsulation was proposed to improve the solubility as well as to retain the stability. This study aimed to determine the capability of nanoencapsulation process in maintaining the stability of carotenoid towards heat and light treatments and to estimate the shelf life of the encapsulant. Ionic gelation method was applied in the nanoencapsulation process using chitosan as a coating agent. Total carotenoid was calculated using Gross equation, while the estimation of shelf life of the product was predicted using Arrhenius model. Particle size of the best nanoencapsulation sample was 70.48 nm with a polydisperse index of 0.02 and zeta potential of 14.80 mV. These physical properties of nanoencapsulant agreed with the results of morphological measurement by TEM. The stability of carotenoid pigment in nanoencapsulant throughout several treatments, such as light (1700 lux, 12 hours), blanching (80 °C, 30 minutes), pasteurization (90 °C, 20 minutes), and sterilization (121 °C, 5 minutes) was higher compared to the stability of emulsion without treatment. The decreasing of total carotenoid in nanoencapsulant for each treatment was 6.92%; 13.51%; 17.77%; and 20.49%, while the reduction in emulsion was 26.33%; 45.25%; 54.46%; and 65.74%, respectively. Nanoencapsulation sample at room temperature (25 °C) has a shelf life of 5.2 months which was longer than the emulsion sample (0.5 months). Nanoencapsulation showed better protection on the stability of carotenoid pigment and increased the shelf life of red fruit oil. ABSTRAKPemanfaatan minyak buah merah yang kaya akan pigmen karotenoid pada produk pangan masih terbatas karena sifatnya kurang larut dalam fase air dan memiliki stabilitas yang rendah. Nanoenkapsulasi diharapkan dapat memperbaiki kelarutan dalam air dan mempertahankan stabilitasnya. Penelitian ini bertujuan untuk mempelajari pengaruh proses nanoenkapsulasi dalam mempertahankan stabilitas pigmen karotenoid minyak buah merah dari pengaruh perlakuan panas dan cahaya, serta memperkirakan umur simpan nanoenkapsulat. Proses nanoenkapsulasi menggunakan metode gelasi dengan kitosan sebagai bahan enkapsulat. Total karotenoid diukur menggunakan persamaan Gross, dan prediksi umur simpan menggunakan model Arrhenius. Ukuran partikel nanoenkapsulasi terbaik mencapai 70,48 nm dengan polidispersi indeks 0,02 dan zeta potensial 14,80 mV. Kriteria fisik nanoenkapsulasi ini didukung oleh hasil pengukuran morfologi menggunakan TEM. Stabilitas pigmen karotenoid pada nanoenkapsulasi dengan perlakuan cahaya (1700 lux, 12 jam), blansir (80 °C, 30 menit), pasteurisasi (90 °C, 20 menit), dan sterilisasi (121 °C, 5 menit) lebih baik dibandingkan emulsi tanpa perlakuan dengan penurunan total karotenoid masing-masing perlakuan sebesar 6,92%; 13,51%; 17,77%; dan 20,49% pada nanoenkapsulasi, sedangkan pada emulsi mencapai 26,33%; 45,25%; 54,46%; dan 65,74%. Sampel nanoenkapsulasi pada suhu ruang (25 °C) memiliki umur simpan 5,2 bulan lebih lama dibandingkan sampel emulsi yang hanya mencapai 0,5 bulan. Metode nanoenkapsulasi dapat mempertahankan stabilitas pigmen karotenoid dan meningkatkan umur simpan minyak buah merah.

Co-Authors ,, Lune ,, Lune ,, Sumarlan ,, Sumarlan - Misnawi A'yuni, Qurrata A. Fieki Rachmatillah Aditya Prayoga Ahmad Ibrahim Akyla, Clarissa Alfi Khatib Anggraini Barlian Anton Apriyantono Antonius Suwanto Aris Tri Wahyudi Ariza Budi Tunjung Sari Azis Boing Sitanggang A’yuni, Qurrata Boy M Bachtiar Bram Kusbiantoro Bram Kusbiantoro Budi Nurtama Cindy Carolina Cindy Caroline Clarissa Akyla Daisy Irawan Darwati Susilastuti Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Desianto Budi Utomo Diah Ratnadewi Djaya, Adrianson Agus Djaya, Adrianson Agus Djoko Said Damardjati Dody D. Handoko Dondin Sajuthi Eddie Gurnadi Efendi, Darda Elis Dihansih Elisabeth Kartika Prabawati Elviana Yaputra Endang Prangdimurti Ervizal AMZU Evy Damayanti Ferdiansyah Ferdiansyah Feri Kusnandar Firdaus Syafi'i Florensia Irena R. Napitupulu FRANSISKA RUNGKAT ZAKARIA Hafida Kusumaningrum Handoko, Dody D. Hanifah Nuryani Lioe Heriyanto Heriyanto Herwint Simbolon Herwint Simbolon, Herwint Hidayat Syarief Hunaefi, Dase I Kadek Putra Yudha Prawira I Komang Gede Wiryawan I Made Putrawan Ika Dewi Ana Indriyani, Susi Intan Kusumaningrum Irene Triyanti Hadiprodjo Jeremia M. Halima Juliani - Kadie, Evi Marlia Kadie, Evi Marlia Kusumaningrum, Hafida Leenawaty Limantara Lisa Amanda Yakhin M. Halima, Jeremia MADE ASTAWAN Mardhiyyah, Yunita Siti Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri Maryati Maryati Maya Saputri Mega Safithri Mitsuru Osaki Mitsuru Osaki Monita Rekasih Mutiara Utami Nancy D. Yuliana Napitupulu, F. Irena Napitupulu, Florensia Irena R. Nasution, Zuraidah Natania, Natania Noryawati Mulyono Nuri Andarwulan Nuri Arum Anugrahati Paini Sri Widyati Peni Harjosworo PENI SUPRAPTI HARDJOSWORO Pipi Puspita Sari Purwiyatno Hariyadi Puspita Sari Raffi Paramawati Rasyidi, Mohammad Arif Rizka Musdalifah Amsar Rizqi Sofi Nur Fitriyah Rudy Priyanto Rukmi, Paramita Sadha Dayinta S. Sulistiyani Safir Abadi Salindri Prawitasari Sari, Bernadeta RE Sigit Suharta Siti Nurjanah SITI NURJANAH Slamet Budijanto Sobir Sobir Sonatha, Mei Diana Stefani Djunaidi Sukarno Suliantari Suliantari Sulistiyani, S. Suminar S. Achmadi SUMINAR SETIATI ACHMADI Susi Indriyani Syahrir Akil Tati Barus Tensiska, Tensiska Tesy Pratami Titri S. Mastuti Tjahja Muhandri Triati Dewi Kencana Wungu Unang Supratman Winiati Pudji Rahayu Wiranda Gentini Piliang Wuryaningsih Sri Rahayu Yadi Haryadi Yakhin, Lisa Amanda Yanetri Asi Nion, Yanetri Asi Yaputra, Elviana Yasuyuki Hashidoko

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