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Physicochemical and Functional Properties of Starch from Breadnut (Artocarpus communis G.Forst) Seed Sukatiningsih, Sukatiningsih
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Basic information on chemical composition of Indonesian breadnut seed flour and physicochemical as well functional properties of its starch is scarce and therefore the product is still underutilized in industry. The objective of this research is to study the chemical composition of breadnut seed and to evaluate some of the physicochemical and functional properties of its starch for food processing. The starch of the breadnut seed was extracted with brine at a various salt concentration, i.e. 0%, 0.03%, and 0.1%. (w/v). The results indicated that the dried seed of breadnut with moisture content of 10.835% was composed of protein (8.843%), 5.599% lipid, ash (1.499 %), 8.197 % crude fiber, and carbohydrate (64.965 %). It also contains phenols at a level of 0.061 %. The concentration of salt increased the yield, degree of whittenes, gelatinization temperature, paste viscosity, swelling capacity increased with salt concentration, but the amylose content was reduced. The starch granule was not affected by the salt concentration. Â Key words : breadnut seed, starch, physicochemical properties.

Formulation of Composite Flour Made from Wheat, Maize Sprout, and Seaweed for Dried Noodle Production Jannah, Roudotul; Sukatiningsih, Sukatiningsih; Diniyah, Nurud
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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The aim innovation of noodle production by maize sprout and seaweed are to decrease utilization of wheat with exploited local commodity. In order to defend elasticity in noodle characteristic, seaweedâ€™s flour as gelling agent can be added. This research consist of some stages i.e flourâ€™s production, formulation, noodleâ€™s production, selection of two formulas by hedonic scale test and observation of phisyco-chemical characteristic as noodle selected by hedonic scale test. The proportion of wheat flour and maize sprout flour was consist of 90% wheat and maize sprout flour. The ratio of wheat and maize sprout flours are 8:1 (P1), 7:2 (P2), 6:3 (P3), 5:4 (P4), 4:5 (P5). Seaweed flour which is Â added in dried noodleâ€™s batter is 10% at all treatment. As the control, batter made from 100% wheat flour. Based on hedonic scale test, value of color, taste, elasticity, and overall sensory characteristic are significantly different in all treatment of dried noodleâ€™s formula. Value of aroma are not significantly different (ns) by hedonic scale test. The dried noodles made by formula of 80% wheat, 10% maize sprout, 10% seaweed and formula 70% wheat, 20% maize sprout, 10% seaweed were selected as best treatment by hedonic scale test. The flourâ€™s proportion were significantly influence to content of ash, protein, carbohydrate, water holding capacity, cooking loss, ligthness and antioxidant activity. The difference flourâ€™s proportion was not significantly influence Â to the content of moisture and fat.Â Keywords: Antioxidant activity, cooking loss, dried noodle, Â maize sprout, seaweed.

PENAMBAHAN ISOLAT PROTEIN KEDELAI DAN SUKROSA SEBAGAI ELISITOR TERHADAP SENYAWA ANTIOKSIDAN DAN RACUN PADA KECAMBAH KORO KRATOK [Phaseolus lunatus (L) Sweet] Sukatiningsih, Sukatiningsih; A.M, Yustian; S.W, Windrati
AGRITROP Vol 11, No 1 (2013): Agritrop: Jurnal Ilmu-Ilmu Pertanian
Publisher : Universitas Muhammadiyah Jember

Penelitian bertujuan untuk mengetahui pengaruh jenis dan konsentrasi elisitor serta waktu perkecambahan terhadap kadar vitamin C, betakaroten, polifenol, dan HCN. Konsentrasi elisitor dan waktu perkecambahan yang memberikan senyawa antioksidan tertinggi dan senyawa racun terendah, akan dianalisis pengaruhnya terhadap kadar proksimatnya. Penelitian ini berkesimpulan 1) Lama perkecambahan 3 hari dan jenis elisitor sukrosa dengan konsentrasi 1000 ppm menghasilkan kecambah koro kratok dengan karakteristik mutu terbaik, kecambah tersebut mempunyai kadar vitamin C sebesar 20.217 mg/g, betakaroten sebesar 0,313 µg/g, polifenol sebesar 15,5127 µmol/g, aktivitas antioksidan 2,9875 µmol/g, dan 2) Kadar senyawa racun (HCN) paling kecil adalah pada perlakuan elisitor sukrosa konsentrasi 2000 ppm pada lama perkecambahan 3 hari yaitu sebesar 0,031 mg/g.kata kunci : Koro kratok, kecambah, ISP, sukrose, racun antioksidan.

THE MAKING OF DYE POWDER OF DUWET (Syzygium cuminii) RIND BY USING SPRAY DRYER METHOD AND THE STABILITY DURING THE STORING Suci Nurdiastuti; Sukatiningsih Sukatiningsih; Siti Hartanti
UNEJ e-Proceeding International Conference on Agribusiness Marketing (ICAM) 2012, Faculty of Agriculture, University o
Publisher : UPT Penerbitan Universitas Jember

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Along with the development of food processing industry, the use of dye at food processing industry also increases. Most of the dye used is synthetic, both liquid and powder, which can generate the problem of health. To reduce the risk, the use in foodstuff begins omitted and changes over into the use of natural dye. However, the limited amount of natural substance is one of the reasons to look for natural dye source of Indonesian typical plant, such as duwet. All this time, duwet (Syzygium cuminii) is not optimally exploited yet, so by using this fruit as the staple of dye will be able to improve the economic value of it. The most economic and efficient powder drying method is dryer spray method with the addition of filler substance of maltodextrin 10%, 15%, and 20%. It is caused the storing of anthocyanins in a long time and high temperature is easy spoiled. This research is conducted to know the process of making duwet rind dye powder, the characteristic of dye powder which is produced, and the stability level during the storing. In this research, the extraction of duwet rind is conducted by using the combination of solvent water : etanol (1:1). The obtained extract is combined with filler substance of maltodextrin 10%, 15%, and 20%. This mixture is dried using spray dryer. The result ofthis process is dye powder. Then, its characteristics are observed, enclose total yield, water content, ash content, solubility, hygroscopicity, colour, quantity of anthocyanins, losing of anthocyanins during drying and analyzing the stability during the storing. The results of research of dye powder are: total yield 80.35%-88.33%; water content 5.46%-6.74%; ash content 0.22%-0.48%; temperatures solubility 27 C ( 98.82%-99.58%) and temperatures 4000 C ( 99.49%-99.89%); hygroscopicity 22.02 g / 100g-25.36 g / 100g; the colour tends to reddish blue (purple); quantity of anthocyanins 3.72 mg / mg g-8.93 / g; and drying loss 16.73%. For the stability of dye powder during the storing which is done at frozentemperature and room temperature ( RH 32%) indicate that the endurance stability of anthocyanins during the storing at frozen temperature more stable than at RH 32%. Degradation rate ranged 0.002 week-1 x (10-1 ) - 0.030 week-1 x(10-1) at frozen temperature and 0.003-0.016 week-1 x (10-1) at room temperature ( RH 32%). Half-life 22.796 -407.647 week at frozen temperature and 44.710-238.966 week at room temperature (RH 32%).

ANTHOCYANIN STABILITY OF ROBUSTA COFFEE CHERRIES DURING STORAGE Sukatiningsih Sukatiningsih; Windrati W S; Yudistira D
UNEJ e-Proceeding International Conference on Agribusiness Marketing (ICAM) 2012, Faculty of Agriculture, University o
Publisher : UPT Penerbitan Universitas Jember

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The overripe Robusta cherries had potential as a source of anthocyanin. The aim ofthis reseach was to investigated anthocyanin stability which extracted from cherries.Anthocyanin was extracted used ethanol and aquadest with ratio 1:1. Extraction wasrepeated 3 times untill the residue was colorless. After that this extract was kept at differenttemperature 5, 25 and 45 °C for 4 weeks. The stability was evaluated by content and lostanthocyanin, Hue color, pH and antioxidant activity. The result showed that during storageanthocyanin stability of all sample decreased. Sample which kept at 5 °C had the beststability with anthocyanin content 3.26 %,lost anthocyanin 26.55 %, Hue color 146.12, pH5.01 and antioxidant activity 16.26 % after 4 weeks. The least stability was obtained at samlple which kept at 45 °C with anthocyanin content 1.30 %, lost anthocyanin 29.02 % Hue color 124.92 ,pH 5.03 and antixidant activity 6.60 %.

PENAMBAHAN ISOLAT PROTEIN KEDELAI DAN SUKROSA SEBAGAI ELISITOR TERHADAP SENYAWA ANTIOKSIDAN DAN RACUN PADA KECAMBAH KORO KRATOK [Phaseolus lunatus (L) Sweet] Sukatiningsih Sukatiningsih; Yustian A.M; Windrati S.W
AGRITROP Vol 11, No 1 (2013): Agritrop: Jurnal Ilmu-Ilmu Pertanian
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/agr.v11i1.662

Penelitian bertujuan untuk mengetahui pengaruh jenis dan konsentrasi elisitor serta waktu perkecambahan terhadap kadar vitamin C, betakaroten, polifenol, dan HCN. Konsentrasi elisitor dan waktu perkecambahan yang memberikan senyawa antioksidan tertinggi dan senyawa racun terendah, akan dianalisis pengaruhnya terhadap kadar proksimatnya. Penelitian ini berkesimpulan 1) Lama perkecambahan 3 hari dan jenis elisitor sukrosa dengan konsentrasi 1000 ppm menghasilkan kecambah koro kratok dengan karakteristik mutu terbaik, kecambah tersebut mempunyai kadar vitamin C sebesar 20.217 mg/g, betakaroten sebesar 0,313 µg/g, polifenol sebesar 15,5127 µmol/g, aktivitas antioksidan 2,9875 µmol/g, dan 2) Kadar senyawa racun (HCN) paling kecil adalah pada perlakuan elisitor sukrosa konsentrasi 2000 ppm pada lama perkecambahan 3 hari yaitu sebesar 0,031 mg/g.kata kunci : Koro kratok, kecambah, ISP, sukrose, racun antioksidan.

ANALISIS PENGARUH BUDAYA ORGANISASI DAN KETERLIBATAN KERJA TERHADAP LOYALITAS ANGGOTA DALAM MENINGKATKAN KINERJA PADA SUAR INDONESIA DI KEDIRI Sukatiningsih Sukatiningsih
REVITALISASI : Jurnal Ilmu Manajemen Vol 5 No 4 (2016): REVITALISASI : Jurnal Ilmu Manajemen
Publisher : Universitas Islam Kadiri

Penelitian ini membahas pengaruh budaya organisasi, keterlibatan kerja, serta loyalitas anggota dalam meningkatkan kinerja anggota. Secara khusus tujuan dari penelitian ini adalah : 1. Menganalisis pengaruh budaya organisasi terhadap loyalitas anggota. 2. Menganalisis pengaruh keterlibatan kerja terhadap loyalitas anggota. 3. Menganalisis pengaruh loyalitas anggota terhadap kinerja. 4. Menganalisis pengaruh budaya organisasi terhadap kineja. 5. Menganalisis pengaruh keterlibatan kerja terhadap kinerja. Responden dalam penelitian ini sebanyak 29 orang anggota Suar Indonesia Di Kediri, dengan tehnik sampling jenuh. Tehnik analisis data yang digunakan dalam penelitian ini adalah analisis kuantitatif dengan Path Analisis SPSS versi 18 dengan regresi pertama mengukur pengaruh budaya organisasi dan keterlibatan kerja terhadap loyalitas anggota, dan regresi kedua mengukur pengaruh budaya organisasi keterlibatan kerja dan loyalitas terhadap kinerja. Hasil penelitian ini menunjukkan pengaruh budaya organisasi terhadap loyalitas anggota sebesar 63,84%, pengaruh keterlibatan kerja terhadap loyalitas sebesar 50,84%, pengaruh loyalitas anggota terhadap kinerja sebesar 82,81%, pengaruh budaya organisasi terhadap kinerja sebesar 71,06%, pengaruh keterlibatan kerja terhadap kinerja sebesar 63,68%

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