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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Pelita Perkebunan Jurnal Teknologi Pertanian agriTECH Heuristic INDONESIAN JOURNAL OF PHARMACY UNEJ e-Proceeding SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Food Science and TechnologyJournal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat JFIOnline Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal International Journal on Food, Agriculture and Natural Resources (IJFANRES) Berkala Penelitian Hayati Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Yuli Witono
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
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The Use of Ammonium Sulphate for Partial Purification of Proteases Obtained from the Latex of Milkweed Plant (Calotropis gigantea) Witono, Yuli; Aulanni'am, Aulanni'am; Subagio, Achmad; Widjanarko, Simon Bambang
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.285 KB)

Abstract

The latex of milkweed plant (Calotropis gigantea) is known to have proteolytic activities. The research was conducted to evaluate the use of ammonium sulphate for partial purification of such enzymes. The phosphate buffer extract of the latex was first centrifuged to precipitate gum and non-proteinous matter. The supernatant was then treated with ammonium sulphate to achieve the respective degree of saturation, namely 35, 50, 65 and 80%. It showed that the use of ammonium sulphate at 65% degree of saturation was the optimum condition, and produced a partially purified enzyme with proteolytic activity which was not significantly different from that obtained from the use of the same salt at 80% degree of saturation. Nonetheless, the supernatant still showed a substantial degree of proteolytic activity, indicating that the latex contained a various types of proteases. Key Word: Milkweed plant (Calotropis gigantea), protease, partial purification
PREPARASI DAN EVALUASI EKSIPIEN KO-PROSES PATI SINGKONG-KITOSAN YANG DIBUAT SECARA SPRAY DRYING Wicaksono, Yudi; Witono, Yuli; Herlina, .; Nuri, .
JFIOnline | Print ISSN 1412-1107 | e-ISSN 2355-696X Vol 5, No 2 (2010)
Publisher : Indonesian Research Gateway

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Abstract

Tapioca starch is pharmaceutical excipient for diluent of tablet with poorly in flowability and compactibility. Chitosan is biodegradle polymer and have been widely used for pharmaceutical excipient. It have a marked tendency to plastic deformation, and a good compression behaviour. Co-processing is the one of the most widely explored and commercially utilized method for the preparation of directly compressible excipient. The aim of study was to develop direct compression excipient of the tapioca starch-chitosan using co-processing method by spray drying. Co-processed excipient were prepared by spray drying suspension of feed of the chitosan - tapioca starch in different ratios (1:2, 1:3 & 1:4). The co-processed excipients were evaluated for morphology, moisture content, angle of repose, flow rate of granules, bulk density, tapped density, Carr’s index, viscosity and melting point. The result showed co-processed excipient of tapioca starch-chitosan have spherical in shape, moisture content in the range of 4.04 – 5.39 %, angle of repose was found to be <  380, flow rate of granules in the range of 1.3 – 3.8 g/s, bulk density in the range of 0.46 – 0.57 g/ml, tapped density in the range of 0.57 – 7.58 g/ml, Carr’s index in the range of 19.16-27.11 %, viscosity in the range of  1.77-2.17 mPas and melting point in the range of 195.33-198.50 0C. ABSTRAK Pati singkong adalah eksipien farmasi untuk pengisi tablet dengan sifat alir dan kompaktibilitas tidak baik. Kitosan adalah polimer biodegradabel dan telah digunakan secara luas untuk eksipien farmasi. Kitosan mempunyai kecenderungan untuk deformasi plastis dan sifat kompresi yang baik. Ko-prosesing adalah salah satu metode komersial yang digunakan secara luas untuk pembuatan eksipien cetak langsung.  Tujuan dari penelitian ini adalah untuk mengembangkan eksipien cetak langsung dari pati singkong-kitosan dengan menggunakan metode ko-prosesing secara spray drying. Eksipien ko-proses disiapkan dengan menspray drying suspensi cairan umpan dari kitosan-pati singkong dalam perbandingan yang berbeda (1:2, 1:3 dan 1:4). Eksipien ko-proses dievaluasi untuk morfologi, kandungan lembab, sudut diam, kecepatan alir granul, berat jenis nyata, berat jenis mampat, indeks Carr's, viskositas dan titik lelehnya. Hasil menunjukkan eksipien ko-proses pati singkong-kitosan mempunyai bentuk sferis, kandungan lembab dalam rentang 4,04 – 5,39 %, sudut diam <380 , kecepatan alir granul dalam rentang 1,3 – 3,8 g/s, berat jenis nyata dalam rentang 0,46 – 0,57 g/ml, berat jenis mampat dalam rentang 0,57 – 7,58 g/ml, Indeks Carr's dalam rentang 19,16-27,11 %, viskositas dalam rentang  1,77-2,17 mPas dan titik leleh dalam rentang 195,33-198,50 0C.
PREPARASI DAN EVALUASI EKSIPIEN KO-PROSES PATI SINGKONG-KITOSAN YANG DIBUAT SECARA SPRAY DRYING Wicaksono, Yudi; Witono, Yuli; Herlina, .; Nuri, .
Jurnal Farmasi Indonesia Vol 5, No 2 (2010)
Publisher : Jurnal Farmasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35617/jfi.v5i2.41

Abstract

Tapioca starch is pharmaceutical excipient for diluent of tablet with poorly in flowability and compactibility. Chitosan is biodegradle polymer and have been widely used for pharmaceutical excipient. It have a marked tendency to plastic deformation, and a good compression behaviour. Co-processing is the one of the most widely explored and commercially utilized method for the preparation of directly compressible excipient. The aim of study was to develop direct compression excipient of the tapioca starch-chitosan using co-processing method by spray drying. Co-processed excipient were prepared by spray drying suspension of feed of the chitosan - tapioca starch in different ratios (1:2, 1:3 & 1:4). The co-processed excipients were evaluated for morphology, moisture content, angle of repose, flow rate of granules, bulk density, tapped density, Carrâ??s index, viscosity and melting point. The result showed co-processed excipient of tapioca starch-chitosan have spherical in shape, moisture content in the range of 4.04 â?? 5.39 %, angle of repose was found to be <  380, flow rate of granules in the range of 1.3 â?? 3.8 g/s, bulk density in the range of 0.46 â?? 0.57 g/ml, tapped density in the range of 0.57 â?? 7.58 g/ml, Carrâ??s index in the range of 19.16-27.11 %, viscosity in the range of  1.77-2.17 mPas and melting point in the range of 195.33-198.50 0C. ABSTRAK Pati singkong adalah eksipien farmasi untuk pengisi tablet dengan sifat alir dan kompaktibilitas tidak baik. Kitosan adalah polimer biodegradabel dan telah digunakan secara luas untuk eksipien farmasi. Kitosan mempunyai kecenderungan untuk deformasi plastis dan sifat kompresi yang baik. Ko-prosesing adalah salah satu metode komersial yang digunakan secara luas untuk pembuatan eksipien cetak langsung.  Tujuan dari penelitian ini adalah untuk mengembangkan eksipien cetak langsung dari pati singkong-kitosan dengan menggunakan metode ko-prosesing secara spray drying. Eksipien ko-proses disiapkan dengan menspray drying suspensi cairan umpan dari kitosan-pati singkong dalam perbandingan yang berbeda (1:2, 1:3 dan 1:4). Eksipien ko-proses dievaluasi untuk morfologi, kandungan lembab, sudut diam, kecepatan alir granul, berat jenis nyata, berat jenis mampat, indeks Carr's, viskositas dan titik lelehnya. Hasil menunjukkan eksipien ko-proses pati singkong-kitosan mempunyai bentuk sferis, kandungan lembab dalam rentang 4,04 â?? 5,39 %, sudut diam <380 , kecepatan alir granul dalam rentang 1,3 â?? 3,8 g/s, berat jenis nyata dalam rentang 0,46 â?? 0,57 g/ml, berat jenis mampat dalam rentang 0,57 â?? 7,58 g/ml, Indeks Carr's dalam rentang 19,16-27,11 %, viskositas dalam rentang  1,77-2,17 mPas dan titik leleh dalam rentang 195,33-198,50 0C.
AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Witono, Yuli; Maryanto, Maryanto; Taruna, Iwan; Masahid, Ardiyan Dwi; Cahyaningati, Kinanti
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14817

Abstract

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain
KARAKTER TEPUNG HIDROLISAT PROTEIN IKAN GALAMA (Pterotolithus) HASIL HIDROLISIS ENZIMATIS MENGGUNAKAN ACID PROTEASE POWDER (SQZYME PSP-F) jianto, Mu; Revitriani, Marina; Witono, Yuli; yus, Ja
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.623

Abstract

Tujuan utama penelitian ini adalah mengetahui hubungan linieritas antara Produk Maillard dengan Kadar Protein Terlarut, Warna dan Derajad Ketengikan serta karakter tepung hidrolisat protein Ikan Galama (Pterotolithus) hasil hidrolisis enzimatis acid protease powder (SQzyme PSP-F). Penelitian dirancang dalam Rancangan Acak Kelompok (RAK) dengan 2 (dua) faktor, Acid Protease Powder sebagai faktor pertama dengan 3 (tiga) level masing-masing sebesar 15.000 unit, 30.000 unit dan 45.000 unit, dan Lama Hidrolisis sebagai faktor kedua dengan 3 (tiga) level masing-masing 60 menit, 90 menit dan 120 menit, diulang 3 (tiga) kali ulangan. Konsentrasi Acid Protease Powder dan Lama Hidrolisis berpengaruh tidak nyata terhadap parameter Rendemen Tepung , terdapat hubungan asosiasi linier antara Produk Maillard dengan Kadar Protein Terlarut, Warna (L, a dan b) dan Tingkat Ketengikan yang dirumuskan dalam persamaan Y = -2.838 + 0.073 X1 + 0.872 X2 – 1.326 X3 + 0.111 X4 + 0.593 X5 – 0.247 X6 dimana ( Y = Produk Maillard, X1 = Rendemen tepung, X2 = Derajad Ketengikan, X3 = Kadar Protein terlarut, X4 = Warna L, X5 = Warna a* dan X6 = Warna b*)Kata Kunci: Asosiasi Linier, Tepung Hidrolisat Protein, Ikan Galama (Pterotolithus) , Acid Protease Powder, dan Produk Maillard
Purification and Partial Characterization of Protease from Biduri (Calotropis gigantea) Latex Yuli Witono; Aulanni’am .; Simon Bambang Widjanarko
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): 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 (521.265 KB)

Abstract

The main objectives of this research we to purify protease from biduri (Calotropis gigantean) latex and its partial characterization in relation with this application in the food processing. Protease was extracted from biduri latex by using ammonium sulphate 35-80%, dialyzed and then purified subsequently through sephadex G-25 gel and CM sephadex C-50 caution exchanger. Biduri protease has specific activity of 59 unit/g in casein substrate. Optimum pH was 7 and temperature 550C. Apparent Km was 21.63 g/ml and reaction maximum velocity (Vmax) being 18.9 mg/ml/min. SDS-PAGE (Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis) analysis showed the apparent molecular weight of the protease was 25.2 kD. Moreover, the protease can be inactivated at 900C for 10 min, or 600C for 30 min. Key Word : biduri (Calotropis gigantea), protease, purification, characterization.
effect of ascorbic acid on gel formation of myofibril from big eye scad fish (Selar crumenophthalnus) Achmad Subagio; Wiwik siti Windrati; Mukhamad Fauzi; Yuli Witono
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): 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 (342.377 KB)

Abstract

Effect of ascorbic acid on gel formation of myofibril from big eye scad fish (Selar crumenophthalnus)were studied for its development as food ingredient. Myofibril was galled by the addition of various concentrations of ascorbic acid (0, 0.1, 0.2, 0.3 and 0.4%) and the gels were then characterized for its cooking loss, of the gel, but at 0.4% the cooking loss of gel increased significantly. Accordingly, the WHC of the gel changed insignificantly with the ascorbic acid addition below 0.3%, and decrease sharply in the addition of 0.4%. Gel textures were affected by the addition of ascorbic acid at all levels, namely 29.9 ± 1.9, 31.0 ± 0.3, 35.4 ± 0.4, 46.7 ± 1.5, and 115.7 ± 3.2 g/7 mm for 0, 0.1, 0.2, 0.3 and 0.4%, respectively. Sodium dodecyl sulfate – polyacrylamide gel electrophoresis (SDS-PAGE) showed that addition of ascorbic acid drove formation odfdisulphide bond in the myosin heavy chain (MHC) and other myofirillar proteins, resulting in the development of a strong three dimensions structure I myofibril gel as shown by microscopic structure. Key words : Ascorbic acid, Big eye Scad Fish (Selar crumenophthalnus), el formation myofibril
Characterization of Myofibrillar Protein from Goldband Goat Fish (Upeneus moluccensis) and Bigeye Scad Fish (Selar crumenophthalmus) Achmad Subagio; Wiwik Siti Windrati; Mukhammad Fauzi; Yuli Witono
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Characteristics of myofibrillar protein from goldband goat fish (U. moluccensis) and bigeye scad fish (S. crumenophthalmus) were studied for their development as food ingredient. Color analysis using chromameter showed that myfibrillar protein from goldband goat fish was light colored, while that of bigeye scad was slightly drak colored. Proximate analysis showed that their contents were similar by crude protein 7-10%, crude fat 0.2-0.5%, and ash 0.4-0.7%. Amino acid compositions of both myofibrillar proteins were very close, dominated by glutamic acid (20%), aspartic acid (10%) and lysine (9%). However, comparing with bigeye scad, myofibrillar proteins from goldband goatfish were easily aggregated, had higher gelation capacity and higher emulsion activity, but lower solubility. Based on these result, myofibrillar protein from goldband goatfish has good charachteristics as food ingredient especially for restructured products comparing with bigeye scad. Key words : Myfibrillar, goldband, goat fish, bigeye scad fish, proteins.
Effects of Addition of Protein Isolates from Jack Bean Seed (Canavalia ensiformis L.) on the Characteristics of Cake Achmad Subagio; Wiwik Siti Windrati; Yuli Witono
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Addition of jack bean (Canavalia ensiformis L.) protein isolate in cake making was studied. The isolate was prepared from the beans by the method of isoelectrical point at pH 4. At low concentrations (less than 1% of the wheat flour), the addition of the protein isolate could improve the characteristics of the cake by increasing the loaf volume, decreasing the density, and softening the texture. In contrast, the addition of 1.5% tended to decrease the quality of the cake as compared to that added with 1% by decreasing the loaf volume, increasing the density, and hardening the texture. However, the more protein isolate added, the more slowly the rate of the cake staling. Key words : Cake, jack bean, protein isolate.
HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI [Enzymatic Hydrolysis of the Low Economic Value Fishes using Biduri’s Protease] Yuli Witono; Iwan Taruna; Wiwik Siti Widrati; Amelia Ratna
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): 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 (359.072 KB) | DOI: 10.6066/jtip.2014.25.2.140

Abstract

Fish protein hydrolyzate is a product obtained from the decomposition of fish proteins into short-chain compounds due to the hydrolysis process either by enzymes, acids, or bases. The purpose of this study was to optimize the production of fish protein hydrolyzate from the low economic value fishes including 'bibisan' (Apogon albimaculosus), 'baji-baji' (Platycephalidae cymbacephalus), and the 'lidah' (Cynoglossus lingua) taken from Talango Island, Madura. The production of fish protein hydrolyzate used enzymatic hydrolysis by biduri’s (Calotropis gigantea) protease. The concentrations of biduri’s protease varied (0, 0.7, 1.4, and 2.1 Unit/g) and at various hydrolysis times (0, 1.5, and 3 h). The experimental design was a Completely Randomized Design with two factors which were carried out in triplicates. The results showed that interactions between the protease concentrations and times significantly affected (at 5% level test) the soluble proteins, maillard products, and the level of rancidity measured as thiobarbituric acid (TBA). The best fish hydrolyzate product based on the soluble protein parameter was resulted from 2.1 Unit/g biduri’s protease and hydrolysis time of 1.5 h. The characteristics of the hydrolyzate were containing 3.51% of soluble proteins, having maillard value of 0.63, and rancidity levels of 12.21 mmol TBA/kg.  
Co-Authors -, Giyarto Achmad Subagio Agustia Dwi Pamujiati Ahmad Nafi Ahmad Nafi’ Aini, Anggita Arifatul Alfarisy, Fariz Kustiawan Alfindya Balgies Dardiri Amelia Ratna Aulanni'am, Aulanni'am Aulanni’am . Aulanni’am Aulanni’am Azkiyah, Lailatul Bertung Suryadharma, Bertung Brihatsama Cahyaningati, Kinanti Djoko Ponjto Hardani Dwi Masahid, Ardiyan Fifteen Aprila Fajrin Giyarto Giyarto Hadi Paramu Herlina . Herlina . Iwan Taruna Ja yus, Ja Jayanti, Puja Dwi Kartikasari, Subekah Nawa Kartikosari, Dini Indah Kinanti Cahyaningati Laily Ilman Widuri, Laily Ilman Livia Wahyuni Luh Putu Suciati Majid, Nur Ika Okta Maria Belgis Marina Revitriani Maryanto - Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Meilina, Lita Miftahul Choiron Mu jianto, Mu Mukhamad Fauzi Mukhammad Fauzi Mukhammad Fauzi Nafi', Ahmad Nafi’, Ahmad Nany Mariah Qibthiyah Nina Lisanty Nunik Sulistyowati Nur Aniza Aprillia Nuraini, Aisyah Nuri . Nuri, . Nuri, . Prameswari, Dayintaguna Restanto, Didik Pudji Rindiani, Rindiani Rosiana Yunianto, Gading Salsabila Yusviva, Galuh SIMON BAMBANG WIDJANARKO Tamtarini Tamtarini Tejasari . TRI HANDOYO Umar Santoso Vico Danuartha, Laurensius Ardian Wahyuni, Livia Wiwik Siti Widrati Wiwik Siti Windrati Wiwik Siti Windrati Yudi Wicaksono Yulianingtyas, Resya Elen Yuvita Lira Vesti Arista Zhafirah Arifin, Thalita Zuida Amalina Rizky