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Mikrokapsul Ekstrak Bawang Tiwai sebagai Pengawet Pangan Suroto Hadi Saputra; Paluphy Eka Yustini
Jurnal Riset Teknologi Industri Vol 9 No 1 Juni 2015
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Applications bawang tiwaiextractin the form ofpastaI have everdone in thefoodpreservativehaving troubleamong othersinsolubleandmixedwell withthe doughingredientsof food. One alternativeto overcome these problemsismicroencapsulated bawang tiwai extract.In this study, bulb bawangtiwaiextractedwithethanol 98%. Researchusinga completely randomized designfactorial3x2was repeated3times. The firstfactorcomposition ofthe coating materialwith 3 levels, the secondfactorwith 2degreetemperature. Analysisof variance and dunken multiplerangetestfurthertestat5% confidence levelusing thesoftwareSPSSversion20. Results oftreatment ofthe coating materialcompositionandtemperatureas well as theinteractionsignificantly affected thephenol content, water content, solubilityin water, particle size andconcentration of ethanol. The results of analysisduncanmultiplerank testof showdifferentlevels ofphenol, water content, solubilityin water, particle size andconcentration of ethanol. The results showedthe highest valuein treatment(s1p1) phenolcontent of1.50%, (s2p1) lowwater content15.27%, (s1p1) watersoluble extracthighestlevel of87.45% (s2p1) 216.77smallestparticlesizeand(s2p1) lowethanollevels15, 17ppmABSTRAKAplikasi ekstrak bawang tiwai dalam bentuk pasta yang pernah dilakukan dalam pengawet pangan mengalami kesulitan antara lain tidak mudah larut dan tercampur secara baik dengan bahan adonan pangan. Salah satu alternatif untuk mengatasi permasalahan tersebut adalah mikroenkapsulasi ekstrak bawang tiwai. Dalam penelitian ini, umbi bawang tiwai diekstrak dengan etanol 98%. Penelitian menggunakan rancangan acak lengkap faktorial 3 x 2 diulang 3 kali. Faktor pertama komposisi bahan penyalut dengan 3 taraf, faktor kedua suhu dengan 2 taraf. Hasil analisis sidik ragam dan uji lanjut dunken multiple range test pada tingkat kepercayaan 5% menggunakan soft ware SPSS versi 20. Analisa parameter pada penelitian ini antara lain kadar fenol, kadar air, kadar sari larut air dan ukuran partikel. Hasil perlakuan komposisi bahan penyalut dan suhu serta interaksi berpengaruh nyata terhadap kadar fenol, kadar air, kelarutan dalam air, ukuran partikel dan kadar etanol. Hasil analisisduncan multiple rank test (DMRT) menunjukkan berbeda nyata terhadap kadar fenol, kadar air, kelarutan dalam air, ukuran partikel dan kadar etanol. Hasil penelitian menunjukkan nilai tertinggi pada perlakuan (s1p1) kadar fenol 1,50 %, (s2p1) kadar air terendah 15,27%, (s1p1) kadar sari larut air tertinggi 87,45%(s2p1) ukuran partikel terkecil 216,77 dan (s2p1) kadar etanol terendah 15, 17 ppm. Kata kunci : bawang tiwa, mikroenkapsulasi, maltodekstrin, na-kaseinat, pengawet pangan.

Kunyit Putih (Curcuma zedoaria [Berg.] Roscoe) sebagai Pengawet dan Antioksidan Pangan Suroto Hadi Saputra; Saibun Sitorus
Jurnal Riset Teknologi Industri Vol 8 No 16 Desember 2014
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Community health awareness, especially regarding the selectionof healthyfoods. Healthy food is pretty containing nutrients, it does not contain harmful substances, andfresh. This scientific review using literature search. The purposeof this paperis to provide information about the white turmeric (Curcuma zedoaria[Berg.] Roscoe) as preservative and antioxidant agents of food products. White turmeric (C. zedoaria) contains secondary metabolic compounds include terpenoids, phenolics and alkaloids. Compounds that act as antimicrobial agents are phenol group including 2,3-dimethoxy-5-benzoquinon such as2,3-dimethoxy-5-methyl-benzoquinon, 2,6-diphenyl-benzoquinon and2,6-dimethoxy-benzoquinon. Compounds that act as antioxidants are a group of flavonoids that dihicalcone, chalcone, flavones, catechins, leucoanthocyanidins, flavonols, saltflavin, anthocyanidins.White turmeric extract 10mg/kg of materialable to suppress the growth of microbial in noddle up to 3 days.ABSTRAKSaat ini masyarakat menyadari betapa pentingnya memilih makanan yang sehat terutama kandungan zat gizi, segar dan tidak mengandung zat-zat yang berbahaya. Ulasan ilmiah ini menggunakan metode penelusuran literatur.Tujuan penulisan ini adalah memberikan informasi tentang kunyit putih (Curcuma zedoaria [Berg.] Roscoe) sebagai pengawet dan antioksidan untuk produk pangan. Kunyit putih (C. zedoaria) mengandung senyawa metabolik sekunder antara lain terpenoid, fenolik dan alkaloid. Senyawa yang berperan sebagai anti mikroba adalah kelompok fenol yaitu 2,3-dimetoksi-5-benzokuinon seperti 2,3-dimetoksi-5-metil-benzokuinon, 2,6-difenil-benzokuinon dan 2,6-dimetoksi-benzokuinon. Senyawa yang berperan sebagai antioksidan adalah kelompok flavonoid yaitu dihikalkon, kalkon, flavon, katekin, leukoantosiadin, flavonol, garam flavin, antosianidin. Ekstrak kunyit putih 10 mg per kg bahan mampu menekan pertumbuhan mikroba pada produk miehingga 3 hari. Kata kunci : kunyit putih, fenolik, pengawet, antioksidan, mie.

Ekstrak Kunyit Putih (Curcuma Zedoaria (Berg) Roscoe) sebagai Bahan Pengawet Sari Buah Nanas Suroto Hadi Saputra
Jurnal Riset Teknologi Industri Vol 5 No 10 Desember 2011
Publisher : Balai Riset dan Standardisasi Industri Samarinda

A study on white turmeric extract (Curcuma zedoaria (Berg.) Roscoe) pineapple juice as a preservative. Research objectives were to acquire the ability of white turmeric extract (Curcuma zedoaria (Berg.) Roscoe) to inhibit microbial growth in pineapple juice. Turmeric rhizome was made of white powder, weighing 250 grams of white turmeric powder and then dissolved with a solvent absolute ethanol 500 ml, let stand (24 hours), then filtered using filter paper Φ42 mm. The flitrat was evaporated by vaccum evaporator to obtain a viscous liquid, the dried vacuum oven to get powder. The white turmeric extract (Curcuma zedoaria (Berg.) Roscoe) was added to drink pineapple juice with a concentration of 600 mg/L, 650 mg/L, no treatment (control) and as a comparison material used sorbic acid with a concentration of 600 mg/L. Results showed that the addition of 650 mg extract white turmeric into 1 quart pineapple juice is able to get the shelf life of pineapple juice up to 30 days. By this treatment the results also showed no growth of bacterial contamination of Salmonella species, Escherichia Coli, Staphylococcus aureus and Bacilus cereus in the drink pineapple juice.

Hidrolisis Furfural dari Tandan Kosong Sawit Eldha Sampepana; Suroto Hadi Saputra
Jurnal Riset Teknologi Industri Vol 5 No 9 Juni 2011
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Furfural is one of the furan derivative are widely used as solvents in the extraction of lubricants oil from natural oil. The purpose of this research are hydrolysis of furfural from empty fruit bunch palm. Empty bunch palm was firstly cleaned, crushed, and grinded. It was then hydrolyzed with the addition of sulfuric acid H2SO4, and dehydrated before cyclizativy. Various of H2SO4 consentration that used for hydrolysis are 5% and 7,5% with reaction time 2,3 and 3,5 hours. The optimum result of this research was abtain 27,49% of furfural by hydrolisis with H2SO4 7,5% and reaction time 3 hours.

Pengaruh Konsentrasi Serat Sagu dan Lama Penyimpanan terhadap Karakteristik Paving Blok Petrus Patandung; Suroto Hadi Saputra
Jurnal Riset Teknologi Industri Vol 9 No 2 Desember 2015
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Sago fiber is a byproduct of processing sago potential as mixing ingredients paving blocks. The aim of research to determine the effect of dose and concentration of storage of corn fiber paving blocks that can be used as building materials for the home page, offices, parking lots and sidewalks. Research using design factorial arranged in a completely randomized design with a number of fiber sago A1 = 125 g, A2 = 250 g, A3 = 375 g, A4 = 500 g, A5 = 625 g and storage time B1 = 28 days and B2 = 56 days with cement and sand ratio of 1.250 : 6.250 (w/w). Results storage 28 days compressive strength of 8,52-24,83MPa and storage of 56 days from 8,85-25,65MPa. Absorption of water storage of 28 days is 3,18–18,38% and 56 days is hari 3,93-18,63%. While the weight of the storage block paving 28 days is 2,29-3,71 kg, 56 days of storage is 2,05-2,64 kg, as well as other parameters that nature seems there are no cracks and defects, the shape and the size is perfect and deviation ± 2 mm thick and good resistance to Na2SO4 weighing difference of 0.5%. The best results obtained in the treatment of 24.83 MPa A1B1, A1B2 25.65 Mpa, 20.08 Mpa, A2B1, A2B2 A3B1 25.23 MPa and 15.61 MPa and 16,37 MPa A3B2 and A1B1 provide 3.18% water absorption, A1B2 3.93%, 5.47% A2B1, A2B2 A3B1 6.22% and 7.12% and 7.71% A3B2 meet the quality requirements Quality paving blocks B and C, and can be used as the home page, parking and pedestrian SNI 03-0691-1996.ABSTRAKSerat sagu merupakan hasil ikutan dari pengolahan sagu berpotensi sebagai bahan pencampur paving blok. Tujuan penelitian untuk mengetahui pengaruh konsentrasi serat sagu dan lama penyimpanan paving blok yang dapat digunakan sebagai bahan bangunan untuk halaman rumah, kantor, tempat parkir dan trotoar. Penelitian menggunakan rancangan faktorial yang disusun dalam rancangan acak lengkap dengan jumlah serat sagu A1=125g, A2=250g, A3=375 g, A4=500g, A5=625g dan lama penyimpanan B1=28 hari dan B2=56 hari dengan perbandingan semen dan pasir 1.250:6.250 (b/b). Hasil kuat tekan penyimpanan 28 hari sebesar 8,52-24,83MPa dan penyimpanan 56 hari sebesar 8,85-25,65MPa. Penyerapan air penyimpanan 28 hari 3,18–18,38% dan 56 hari 3,93-18,63%. Sedangkan berat paving blok penyimpanan 28 hari 2,29-3,71 kgdan penyimpanan 56 hari 2,05-2,64 kg, serta parameter–parameter yang lain yaitu sifat tampak tidak terdapat retak-retak dan cacat, bentuk dan ukuran sempurna dan penyimpangan tebal ± 2 mm serta ketahanan terhadap Na2SO4baik selisih penimbangan 0,5%. Hasil yang terbaik diperoleh pada perlakuan A1B1 24,83MPa, A1B225,65MPa, A2B120,08 MPa, A2B2 25,23MPa serta A3B1 15,61MPa dan A3B2 16,37MPa serta memberikan penyerapan air A1B1 3,18%, A1B2 3,93%, A2B1 5,47%, A2B2 6,22% dan A3B1 7,12% dan A3B2 7,71% memenuhi syarat mutu paving blok Mutu B dan C, dan dapat dimanfaatkan sebagai halaman rumah, perparkiran dan pejalan kaki, SNI 03-0691-1996. Katakunci : Konsentrasi, serat sagu ,kuat tekan, penyerapan air

Ekstraksi Dan Fraksinasi Betakaroten dari Minyak Sawit Mentah untuk Suplemen Pro Vitamin A Suroto Hadi Saputra
Jurnal Riset Teknologi Industri Vol 7 No 14 Desember 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Crude palm oil containd carotenoids around 500-700 ppm form of α-, β-, γ-carotene and lycopene. Compound β--karoten beneficial to supplement pro vitamins A and this compound may be separated from karotenoid other in crude palm oil by means of extraction and fractination. The purpose of this research is to know the composition of the solvent extraction of carotenoids in the best of crude palm oil and find out the type of solvent in oil β-carotene carotenoid extract from crude palm oil. A solvent used in extraction β-karoten is dietil eter-aseton with a composition: 1: 3 (A), 2: 4 (B) and 3: 5 (C). Fractionate β -karoten committed using column chromatography with a solvent n-hexan: butanol and identification β-karoten done with chromatography thin layers. The results showed that the solvent composition 1: 3 can yield the highest β-carotene which is equal to 584.383. Fractionate β -karoten of an extract carotenoid msm succeeded is conducted with a composition of a solvent n-hexan and butanol (98,08: 02 ). Analysis serious TLC indicating the existence of β-karoten with Rf 0,35.

Teknologi Alat Pengasapan Ikan dan Mutu Ikan Asap Jantri Sirait; Suroto Hadi Saputra
Jurnal Riset Teknologi Industri Vol.14 No.2 Desember 2020
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v14i2.6356

Indonesia memiliki sumber daya perairan dan hayati yang dapat dikembangkan, salah satu sumber daya perairan yang dapat dikembangkan adalah olahan ikan asap. Pengasapan ikan pada tingkat masyarakat masih sangat sederhana yaitu dengan menggunakan potongan drum dan proses pengasapannya diruangan terbuka. Untuk meningkatkan mutu ikan asap dan mengefisiensikan waktu pengasapan ikan telah diciptakan alat pengasapan ikan dengan tipe Kabinet, tipe EFHILINK, tipe Cakalang Grilled R3 Polnam, tipe OFC – 40H dan tipe Lemari Perokok.Waktu pengasapan ikan rata – rata 3 jam dengan suhu ruang pengasapan terkontrol antara 600C – 800Cdan penyebaran asap lebih merata didalam ruang pengasapan sehingga ikan asap yang dihasilkan lebih bermutu. Proses pengasapan ikan dengan menggunakan teknologi pengasapan, menghasilkan ikan asap lebih higenis dari debu dan lalat yang beterbangan disekitar pengasapan ikan dan mutu ikan asap sesuai dengan SNI IKan Asap Baru SNI 2725 : 2013 dengan parameter kadar air, kadar lemak, kadar abu, pH, protein dan untuk uji organoleptik hasil ikan asap terhadap aroma, teksturdan rasa masih disukai oleh para panelis.

Karakteristik Fitokimia dan Bioaktivitas Bawang (Eleutherine Americana Merr.) Tiwai “Tanaman Obat Asal Kalimantan Timur” Suroto Hadi Saputra
Jurnal Riset Teknologi Industri Vol 5 No 9 Juni 2011
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Bawang tiwai (Eleutherine americana Merr) is a herbaceous plant, living in groups have green leaves with a pointed leaf tip reaching ± 40 cm in height and has a red colored bulbs, roots brown, white flowers. In general, given the name of onion Sabrang but each region give different names, the Java (bawang Sabrang) Sumatra and Lampung (bawang ship), East Kalimantan (bawang tiwai / forest / bromot), West Kalimantan, South and Central (dayak bawang). Contain chemicals, among others elutherinon, isoleutherinon, eletheriol, tannins, flavonoids, aldehydes ketones, carboxylic acids, glycosides, phenols, carbohydrates and proteins. Have the ability as a preservative and antioxidant.

Mikroenkapsulasi Β-Karoten dari Minyak Sawit Mentah untuk Suplemen Pro Vitamin A Suroto Hadi Saputra
Jurnal Riset Teknologi Industri Vol 8 No 15 Juni 2014
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Crude palm oil (cpo) have a yellow-orange color which is a carotenoid compound. The dominant compounds can found in carotenoids is β-carotene, α-caroten, γ-caroten and lycopene. β-carotene is found in carotenoids can be separated by insulation. β-carotene is easyly oxisidation, to fry these problems coating method can be use. The purpose of this study is to obtain the best mix of material coating composition of maltodextrin and sodium caseinate. Research methods used include extraction, fractination, coating and spray drying. The design of experiment of this research is a completely randomized design with a significance level 5%, if there a real effect then continue with duncant multiple range test (DMRT) using SPSS version 16 software significance level 5%. The results showed that the best composition of the mixture obtained 50 ml of β-carotene: 80 grams of maltodextrin: 40 grams of sodium caseinate with beta-carotene content of 1,500 ppm, water content 3.35%, and 497.275 µm diameter for the composition of a mixture of 50 ml of β-carotene:160 grams of maltodextrin:120 grams of sodium caseinate. ABSTRAKMinyak sawit mentah (crude palm oil) memiliki warna kuning–oranye yang merupakan senyawa karotenoid. Senyawa yang dominan terdapat dalam karotenoid antara lain β-karoten, α-karoten, γ-karoten dan likopen. β-karoten yang terdapat dalam karotenoid dapat dipisahkan dengan cara isolasi. β-karoten mudah mengalami oksidasi, untuk mengatasi permasalahan tersebut adalah dengan cara penyalutan. Tujuan penelitian ini adalah memperoleh komposisi campuran terbaik bahan penyalut maltodekstrin dan natrium kaseinat. Metode penelitian yang digunakan antara lain ekstraksi, fraksinasi, penyalutan dan spray drying. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan taraf nyata 5%, bila terdapat pengaruh nyata dilanjutkan dengan uji duncant multiple range tes (DMRT) SPSS versi 16 taraf nyata 5%. Hasil penelitian menunjukkan bahwa komposisi campuran terbaik diperoleh 50 ml β-karoten : 80 gram maltodekstrin : 40 gram natrium kaseinat dengan kandungan β-karoten sebesar 1.500 ppm, kadar air 3,35%, dan diamater 497,275 µm untuk komposisi campuran 50 ml β-karoten : 160 gram maltodekstrin : 120 gram natrium kaseinat. Kata kunci : mikroenkapsulasi, minyak sawit mentah, suplement vitamin A.

Ekstrak Bawang Tiwai (Eleutherine Americana Merr) Sebagai Antioksidan Pada Minyak Kelapa Suroto Hadi Saputra
Jurnal Riset Teknologi Industri Vol 4 No 8 Desember 2010
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Tiwai onion bulb extract (EBT) contain phenol compounds that be used as an antioxidant ingredients. Utilizalion tiwai onion bulb extract as an antioxidant is expected to increase the value and utilization tiwai onion bulbs. This research was conducted to obtain tiwai onion bulb extrect concentration as antioxidant ingredients of coconut oil. Extraction process is done by adding 96% ethanol solvent /0 onion liwai flour and tnen incorporated into tile glass beaker. allowed to stand for 24 hours and then filtered to obtain a liquid extract. Rendement liwai onion bulb extract solvent 96% ethanol is 10,2%. The average value of total phenol content of onion bulb extract tiwai solvent 96% ethanol is 0,043±0,001ppm. Tile liquid extract was then performed vacuum evaporation and the obtained furter extract tiwai and then put in oven vacuum. Extract obtained is then inserted into tne coconut oil, and then analyzed with the parameters of color, odor. proxide number and acid number, with storage time for 3 months. Based on test result, it is obteined that the concentretstions of tiwai onion bulb extract 100-200 mg/kg was able to maintain storage time of coconut oil until the 3 mont period specified in the study.

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