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Simon B. Widjanarko
University of Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Simple Starch Modification Using Physical, Chemical and Combined Physical and Chemical Methods to Produce Pre-cooked Flour Rich in Resistant Starch Made of Corn, Potato and Cassava Wulan, Siti Narsito; Saparianti, Ella; Widjanarko, Simon B.; Kurnaeni, Nina
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was conducted to evaluate a resistant starch formation in pre-cooked flour made of various native starches using different method of precooking. The raw materials used as the source of native starches were corn, potato and cassava. The types of respective treatment were the physical method, i.e. boiling the raw materials followed by cooling at 4˚C; the chemical modification was carried out by boiling the raw materials in Ca(OH)2 solution; and the combined method of physical and chemical which was performed by boiling the raw materials in Ca(OH)2 solution then cooling at 4˚C.  Each treatment was aimed to produce a specific effect on the starch, i.e.  To promote retro gradation (the physical method), cross-linking (the chemical modification), and the both of them (the combined method). The treated samples were then dried and milled to obtain the pre-cooked flour. The results showed that the method of pre-cooking affected the chemical composition of the individual corn, potato, and cassava flours. The degree of resistant starch formed varied with the raw materials as well as the method of pre-cooking. The combined method of physical and chemical pre-cooking applied on the corn starch produced the highest level of resistant starch (9.98%). Key words:  resistant starch, starch modification, pre-cooking treatment, cross-linking
Mutu Sosis Lele Dumbo (Claris garipinus) Akibat Penambahan Jenis dan Konsentrasi Binder Widjanarko, Simon B.; Martati, Erryana; Nouvellia, Pritta
Jurnal Teknologi Pertanian Vol 5, No 3 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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This paper reported physico-chemical dan sensory properties of cat fish sausages from different types of formula made by different types and concentrations of binder agents. Factorial Randomized Block Design with types and concentrations of binder (skim milk, egg white and soybean flour at 3, 5 and 7 %) was used in this experiment. Each treatments were replicated 3 times. The results showed that best treatment, which was, adding skim milk at 5%, has moisture content 69,77%, protein 49,03%, fat 13,88%, texture 0,0961 mm/g/sec; WHC 54,51%, emulsion stability 98,64%. Sensories determination showed that color score was 4,90; food texture 5,00 and taste 5,40 and this sensories attributes were considered to be more likely acceptable . There was significantly different between this best treatment and controlled on its moisture content, protein, fat, food texture, WHC and emulsion stability, whereas there was significantly differention on food texture based on sensoriy studies, but color and taste were not significantly different.   Key Words :  cat fish, sausage, binder agent
Changes in Respiration, Composition and Sensory Characteristics of Rambutan Packed with Plastic Films During Storage at Low Temperature Widjanarko, Simon B.; Trisnawati, CH. Yayuk; Susanto, Tri
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Rambutan were held in sealed propropylene, polyethylene film bags and unpacked at 10±1 oC and 90-95% RH for 12 days. Physico-chemical, sensory changes and COEvolved were observed after 2, 4, 6, 8, 10 and 12 days. Packing fruit in plastic bagsreduced declining quality by means of weigh loss, moisture content, reduction sugarscontent and vitamin C. Packed fruit showed low respiration rate, low browning rate andhigh retaining total phenol in rambutan skin. Treated fruit also indicated better attributesassociated with eating quality than control fruit. Polypropelene plastic bags showed thebest result in all changes quality occurring during storage at low temperature observed. Keyword: rambutan, pakced fruit, storage 
Ekstraksi dan Pemurnian Alginat dari Sargassum filipendula Kajian dari Bagian Tanaman, Lama Ekstraksi dan Konsentrasi Isopropanol Zailanie, Kartini; Susanto, Tri; Widjanarko, Simon B.
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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The objective of this research was to obtain the best treatment combination between plant’spast and length of extraction time and also purification by using isopropanol in order to obtainfrom seaweed thallus of Sargassum filipendula. This research used a Block Random Design having two factors. The first factor was plant’spart i.e. top, whole, lower end, leaves and the second factor was length of extraction time: 1 hour,2 hours and 3 hours. The best result from the two combinations was applied in the second phase ofresearch. The factors studied in the second phase were condition of seaweed (fresh and dried) andpurified by using isopropanol of 85%, 90% and 95%. Parameters evaluated were yield, watercontent, viscosity, ash content, Pb and Hg content, and effect of pH and heating on the product. The results showed that there were significant effect of the plant’s part to the yield and viscosity(α = 0,01). The length of extraction time significantly effected yield and viscosity. There were interaction between part of plant with the length of extraction time towards yield and viscosity ofalginate. The concentration of isopropanol did not have a significant effect to the product. Therewas a significant interaction between fresh and dry condition of the material and isopropanolconcentration towards viscosity. The best treatment was combination treatment of lower end part and wet condition that wasextracted for 2 hours and purified by using isopropanol 95% to produce 26.96% of alginate salt,14.21 cps of viscosity, and 3.25% ash content. The Hg content was 0.27 ppm and 6.30 ppm pf Pbwhich is still under the limit of government regulation.Keywords: extraction, purification, seaweed
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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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
Co-Authors aulia, latifa putri Budi Satriyanto CH. Yayuk Trisnawati Dr.Ir. Yunianta, DEA Ella Saparianti Erryana Martati Kartini Zailanie Nina Kurnaeni Pritta Nouvellia Siti Narsito Wulan Tri Susanto