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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Jurnal Kedokteran Brawijaya El-Hayah : Jurnal Biologi Alchemy : Journal of Chemistry Agrointek Prosiding SNATIF Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Ilmu Peternakan Terapan Berkala Penelitian Hayati Jurnal Ilmiah Agritas
Dr.Ir. Yunianta, DEA
Department Of Food Science And Technology, Faculty Of Agricultural Technology, Brawijaya University, Malang, Indonesia, 65145
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Public Health Veterinary Other

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Journal : Jurnal Teknologi Pertanian

 1 
Synergistic Hydrolysis of Arrowroot (Marantha arundinaceae L.) Starch by -Amylase, Glucoamylase, and Pullulanase for Glucose Syrup Production Yunianta, Yunianta; Sulistyo, Tri; Apriliastuti, Apriliastuti; Estiasih, Teti; Wulan, Siti Narsito
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The purified -amylase, glucoamylase and pullulanase were used for hydrolysis of arrowroot starch (Marantha arundinaceae L.) a local tuber from Indonesia. This arrowroot starch is a potential source for glucose syrup production. The amylolytic activities of α-amylase, glucoamylase (from Aspergillus niger) and pullulanase (from Bacillus licheneformis) were 90 KNU/g, 260 GAU/g and 390 ASPU/g, respectively. These enzymes were used to study their synergistic effects on the hydrolysis of arrowroot starch to glucose syrup. We have studied the effect of α-amylase concentration (0.025%, 0.045%, and 0.065% (w/w)) and incubation time (1 hour, 1,5 hours, and 2 hours) during liquefaction process that was combined with 24 hours of saccharification process using 0.08% (w/w) dextrozyme (mixture of glucoamylase and pullulanase) in the glucose  syrup production.  This experiment showed that 1.5 hours of liquefaction process using 0.045% (w/w) of -amylase produced 24.64% of reducing sugar and 91.80 of dextrose equivalent.  The second experiment was focused on the determination of saccharification process, where 1 hour liquefaction process using 0.045% (w/w) of -amylase was combined with saccharification process using dextrozyme. In the saccharification process,  a various dextrozyme concentrations (0.04, 0.06, and 0.08 % (w/w)) and incubation times (24 hours, 48 hours, 72 hours) were studied in relation to glucose syrup production.  It was showed that 0.08% (w/w) of dextrozyme and 24 hours of incubation time gave the best result on glucose syrup with 24.88% of reducing sugar and 92.14 of dextrose equivalent.Keywords: arrowroot, -amylase, dextrozyme, liquefaction, saccharification, glucose syrup
Optimasi Proses Demineralisasi Cangkang Rajungan (Portunus pelagicus) Kajian Suhu dan Waktu Demineralisasi Martati, Erryana; Susanto, Tri; Yunianta, Yunianta; Efendi, Zohan
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the research was to  study the effect of temperature and the time exposure of deproteinization toward demineralized crab shell characteristic. This experiment was done in various temperature i.e.  650 C, 750C and 850 C and time exposure i.e. 2, 6 and 10 hours. The results showed the temperature treatment had influence toward ash content, calcium content, protein content  and the yield very significantly. The time exposure treatment had influence toward ash content, calcium content and  protein content very significantly. Interaction  both of that had influence toward calcium content only. The best treatment was selected by Multiple Attributes Methods. It was demineralizalition  at temperature 85 0C for 15 hours, The characteristics  of demineralized shell were ash content  0,277%, calcium content  0,123%,  water content  5,364 %, protein content 30,3% and the yield  13,21%. This treatment gave  mineral content and calcium content of demineralized shell   that fulfilled the chitin standard.Key words: chitin, demineralization, crab shell
Isolasi Khitin dari Cangkang Rajungan (Portunus pelagicus) kajian Suhu dan Waktu Proses Deproteinasi Martati, Erryana; Susanto, Tri; Yunianta, Yunianta; Ulifah, Ida Ayu
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of  research was to study the effect of temperature and the time exposure of deproteinization toward chitin characteristic. This experiment was done in various temperature i.e.  65, 75 and 85 0C and time exposure i.e. 2, 6 and 10 hours. The results showed the temperature treatment had influence toward degree deacetylization, nitrogen content and the yield very significantly. The time exposure treatment had influence toward degree deacetylization and nitrogen content very significantly. Interaction between two kinds of treatment had influence only toward degree deacetylization. The best treatment was selected by Multiple Attribute Method. It was deproteinization at 750C for 6 hours, result in nitrogen content 4,58%, degree deacetylization 12,14%, water content  4,41%, ash content 1,07% and the yield  14,57%. That chitin fulfilled chitin standard.   Key words : chitin, deproteinization, crab shell
Effect of Curing Process on Composition of Indonesian Bay Leaf (Eugenia polyantha Wight.): Components’ Profile and Preference of Flavor Extracted by Simultaneous Distillation-Extraction Method Wartini, Ni Made; Harijono, Harijono; Susanto, Tri; Retnowati, Rurini; Yunianta, Yunianta
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Bay leaves are widely used as flavouring in Indonesian cuisine, either in the form of fresh ones or after naturally dried, known as curing process. The research was conducted to determine the profile of components of the Indonesian cured bay leaves and to determine the preference of its flavour extracted by simultaneous distillation-extraction method. A randomized block design experiment was performed examining three levels of curing time, namely 0, 2 and 4 days. The effects of curing on the change of weight, moisture content, colour, and components profile of the bay leaves were evaluated. The flavour components from all samples were isolated by simultaneous distillation-extraction method. The hedonic scale scoring was used to evaluate the preference of the flavour of the extract. It was found that the curing process substantially reduced the weight and moisture content, as well as the colour of the leaves. A total of 27, 33 and 23 compounds were resulted from flavour extract of 0, 2, 4 days cured bay leaves, respectively.  The flavour extracts from 0 and 2 days cured bay leaves showed no difference in the preference test.   Key words:  curing, flavour, bay leaf.
The Use of Phosphate Modified Sago Starch in the making of Fish Ball of the Swangi Fish (Priacanthus tayenus) Rohaya, Syarifah; harijono, Harijono; Yunianta, Yunianta
Jurnal Teknologi Pertanian Vol 7, No 3 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of this study were to obtain the best of method phosphate modification on sago starch for the making of fish ball of the Swangi fish (Priacanthus tayenus). The research was conducted in two experiments. The first one was a factorial randomized block design experiment with two factors: the types of composite sago starch (CSS made by blending of the natural sago starch (NSS) to the phosphate one (PSS) at various levels (100:0, 75:25, 50:50 and 25:75) and the ratio of the CSS to fish meat apportion of 5%, 10% and 15% respectively. The results indicated that the use of 0.07% STPP produced the best characteristics of phosphate starch intended for the making of fish ball. The PSS, at a moisture content of 9.86%, contains 72.12% starch, 33.07% amylose, 0.38% ash, water absorption index of 525.85%, water solubility index of 0.41%, viscosity of 1020 cps, gel strength of 2.38, Newton the residual phosphor of 0.03%, and the degree of lightness (L value) of 63.23. The best fish ball was obtained by the use of CSS, blended of 25 parts of NSS and 75 parts of PSS, and the fish meat at the ratio of 10%. The fish ball had the following characteristics: 79.42% moisture, 13.59% protein, 0.54% ash, 0.08% fat the texture of 0.014 mm/g/sec, 59.43% of water holding capacity. However, the color of the fish ball made up of PSS-containing CSS was slightly dull. Keywords: Sago starch, phosphate modification, fish ball, Priacanthus tayenus
Effect of Wet Salting Method on the Characteristic of Salted Snakedhead Fish (Ophiocepalus striatus) Rahmani, Rahmani; Yunianta, Yunianta; Martati, Erryana
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Dried and salted snakehead fish is a product that processed by salting and drying.   Fish salting depends on salt concentration and salting duration. The aim of the research was to know the effect of salt concentration and salting duration on physical, chemical, and organoleptic characteristics of salted snakehead fish.The research used Randomized Block Design (RBD), which consisted of two factors. The first factor was salt concentration that consisted of three levels: 20%, 30% and 40% (w/v). Second factor was salting time that consisted of three levels: 12, 24 and 34 hours.  Data was analyzed by variance analysis (ANOVA) and followed by LSD or DMRT test (α=5%).  The best treatment was selected by De Garmo method supported by t-test to compare best treated sample to commercial salted snakehead.The results showed that salt concentration and salting duration has no significant effect (α=5%) on chemical parameters, including protein content, salt content, water content, ash content, TVB value and water activity (AW). However, organoleptic parameters showed significant effect (α=5%) on hedonic scale of taste.  The interaction of both treatments had no significant effect on all parameters.Based on the results, the best treatment was obtained at the application of 20% salt concentration and 24 hours salting time, which had physicochemical parameters as follow: 52,74% protein content, 7,93% salt content, 24,02% water content, 0,19% ash content, 12,74 mg N/100 g TVB value and 0,73 Aw. The results of the microbiological analysis showed that salted snakehead fish that stored for 30 days contained total fungi of 1,9X104 colony/ml, and also total halophilic bacteria of 2,9X105 colony/ml.Keywords: salt concentration, salting duration, salted snakehead fish
Heat Stability of Red Fruit Extract (Pandanus conoideus) Color as Potential Source of Natural Pigments Satriyanto, Budi; Widjanarko, Simon B.; Yunianta, Yunianta
Jurnal Teknologi Pertanian Vol 13, No 3 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The most important nutritional component in red fruit Pandanus conoideus is pro-vitamin A in the form of β-carotene. β-carotene is a non polar, long-chained carbon organic compound. Extraction of red fruit’s oil in volves thermal process on boiling phase. β-carotene is unstable at high temperatures, so the red fruit’s oil quality may decrease on in appropriate heating temperature and duration. The purpose of this research were to determine the effects of extraction time by boiling at 85 ⁰C to the pigment quality of red pandanus fruit extract’s oil (RFOP). Experiments were performed by Completely Randomized Design (CRD) with single factor, heating duration (60 minutes, 120 minutes, 180 minutes, 240 minutes, 300 minutes and 360 minutes). Research results showed that heat-extraction time in optimum temperature would affect on total carotenoids and β-carotene content of RFOP so that stability of pigment’s color was optimal and stable. Treatments also affect moisture content, yield and color L*, a *, b*. Extraction time that provide the best results was 360 minutes at 85 ⁰C. GCMS analysis showed the dominant compounds of RFOP were heptadecene-(8)-carbonic acid (79.66%), and hexadecanoic acid (5.62%). Keywords: β-carotene stability, heating effect, color intensity, Papua local potential, red fruit GCMS chromatogram
EKSTRAKSI SENYAWA FENOL DAN AKTIVITAS ANTIOKSIDAN DARI BUAH CABAI RAWIT DENGAN METODE MICROWAVE ASSISTED EXTRACTION Kusnadi, Joni; Dedi, Dedi; Yunianta, Yunianta; Arumingtyas, Estri Laras
Jurnal Teknologi Pertanian Vol 18, No 3 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.172 KB) | DOI: 10.21776/ub.jtp.2017.018.03.18

Abstract

ABSTRAKPertimbangan dalam pemilihan metode ekstraksi untuk mendapatkan senyawa bioaktif dari bahan tanaman diantaranya adalah efisiensi waktu dan jumlah pelarut yang digunakan. Studi terdahulu menunjukan ekstraksi bahan aktif dengan gelombang mikro mempercepat waktu ekstraksindan menghemat penggunaan pelarut dibandingkan metode konvensional, tetapi waktu ekstraksibyang terlalu singkat dan penggunaan pelarut yang terlalu minim membuat hasil ekstraksi tidaknoptimal. Penelitian ini untuk mengetahui pengaruh rasio bahan:pelarut dan lama ekstraksi dengan gelombang mikro terhadap kandungan fitokimia dan aktivitas antioksidan dari ekstrak cabai rawit. Penelitian dilakukan menggunakan Rancangan Acak Kelompok 2 faktor yaitu rasio bahan:pelarut dengan variasi 1:5; 1:10; dan 1:15, serta lama ekstraksi (5, 10, dan 15 menit). Berdasarkan hasil pengujian, rasio bahan:pelarut 1:10 memberikan hasil terbaik untuk kadar total capsaicinoid, total fenol, total flavonoid, dan aktivitas antioksidan dengan nilai rata-rata sebesar 138.06 ± 6.35 mg CE/g BK ekstrak, 33.75 ± 1.75 mg GAE/g BK ekstrak, 205.41 ± 26.13 mg QE/g BK ekstrak, dan 447.96 ±25.63 μg/ml. Lama ekstraksi untuk menghasilkan nilai total capsaicinoid dan total fenol paling tinggi adalah 5 menit, sedangkan untuk total flavonoid pada waktu 10 dan 15 menit. Nilai IC50 memiliki korelasi yang linear dengan total capsaicinoid, total fenol, dan total flavonoid. Pemilihan perlakuan terbaik dengan metode multiple atribut menunjukan rasio bahan:pelarut 1:10 dan lama ekstraksi 10 menit merupakan kombinasi perlakuan paling optimal untuk ekstraksi senyawa fenol menggunakan Microwave Assisted Extraction ABSTRACTThe consideration of extraction methods to obtain bioactive compounds of plant origin were the time efficiency and the amount of extraction solvent. Previous studies showed that microwave assisted extraction of active ingredients decrease the extraction time and minimize the solvent compared to conventional methods, but short extraction time and less solvents make extraction less optimal. The aim of this study to determine the effect of materials:solvent and extraction time of microwave assisted extraction to phytochemical content and antioxidant activity of the cayenne pepper extract. The study was conducted using a Randomized Block Design 2 factors of the ratio of material:solvent (1:5; 1:10; and 1:15) and extraction time (5, 10, and 15 min). The results showed that material:solvent ratio of 1:10 gave the best value for total capsaicinoid content, total phenol, total flavonoid and IC50 with average value of 138.06 ± 6.35 mg CE/g DW, 33.75 ± 1.75 mg GAE/g DW extract, 205.41 ± 26.13 mg QE/g DW extract, and 447.96 ± 25.63 μg/ml respectively. The optimal extraction time to generate total capsaicinoid and total phenol content was 5 minutes, while the optimal extraction time for total flavonoid was 10 and 15 minutes. IC50 in this study had a linear correlation with total capsaicinoid, total phenol, and total flavonoid. The best treatment with multiple attribute method showed the materials:solvent ratio of 1:10 and extraction time of 10 minutes was the most optimal treatment combination for extraction of phenol compound by microwave assisted extraction
Co-Authors . Harijono A. Harijono Achmad Fauzie Wahyunanto, Achmad Fauzie Aji Sutrisno Anna Ingani Widjajaseputra Apriliastuti Apriliastuti Aulani'am Bella Ayu Shafira Budi Satriyanto Dedi Dedi Dego Yusa Ali Della Rosalita, Della Dhian Imani Prihardhani, Dhian Imani Elya Putri Pane Erryana Martati Estri Laras Arumingtyas Fadiyah Safitri Fadiyah Safitri Gilang Drajat Maulana H., Nunuk Hidayat Sujuti Ida Ayu Putu Sri Widnyani Ida Ayu Ulifah Indria Purwantiningrum Indria Purwantiningrum Jaya Mahar Maligan Joni Kusnadi Kurnia Rahmawati, Kurnia Lukman Azis M, Rifa'i Maemunah Mawardi, Nanang Kusuma Moh. Sui Muhaimin Rifa'i Muhaimin Rifa'i Ni Made Ayu Octaviana, Ni Made Ayu Ni Made Wartini Nur Ida Panca Nugrahini Pane, Elya Putri Rahmani Rahmani Resti, Arin Riyanti Rifa'i, Muhaimin Rizka Aulia Rahma Rofiq Sunaryanto Rurini Retnowati SATRIYAS ILYAS Shinta Chandra Rahmawati, Shinta Chandra Simon B. Widjanarko Simon Bambang Widjanarko Simon Bambang Widjanarko SIMON BAMBANG WIDJANARKO Siti Narsito Wulan Sudarma Dita Wijayanti Supriyanto Supriyanto Supriyanto Supriyanto Supriyanto, Supriyanto Suryayuliana, Ifan Dwi Sutendi, Faktori Syarifah Rohaya Teti Estiasih Teti Estiasih Tri Sulistyo Tri Susanto Wahyu Setya Ratri, Wahyu Setya WB, Simon WB, Simon wulansari, angela Yenny Risjani Zohan Efendi