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All Journal Jurnal Riset Industri Jurnal Hasil Penelitian Industri
Ning Ima Arie Wardayanie, Ning Ima Arie
Balai Besar Industri Agro, Jl. Ir. H. Juanda No. 11, Bogor, Indonesia, 16122
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science Industrial & Manufacturing Engineering

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POTENSI UMBI-UMBIAN DAN SEREALIA DALAM MENUNJANG DIVERSIFIKASI PANGAN BERBASIS SUMBER DAYA LOKAL Wardayanie, Ning Ima Arie; Susanti, Irma; Aviana, Tita; Herman, Atih Surjati
Jurnal Riset Industri Vol 2, No 1 (2008): Jurnal Riset Industri
Publisher : Badan Penelitian dan Pengembangan Industri

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Abstract

Pengalian data dan Informasi tentang produksi dan teknologi umbi-umbuian dan serealian telah dilakukan untuk mengidentifikasi potensi serta tegnologi pengolahan umbi-umbian dan serealialokal sebagai bahan baku industri pangan. Hasil kajian menunjukan bahwa umbi-umbian yang potensial yang berkembang dalam waktu dekat adalah garut (Maranta arumdiaceae) ganyong( Canna edulis Ker), gembili (Dioscorea aculeata), dan kimpul (xantosoma sagittifolium Schoot), teknologi proses yang paling di perlukanuntuk memdukung diversifikasikan produk olahan umbi-umbiandan serealia adalah pengeringan sedangkan produk yang paling strategis dikembangkan untuk menunjangdiversifikasi pangan dalam waktu dekat adalah tepung yang berkualitas baikdengan harga kopentitif. Dalam menunjang diversifikasi pangan berbasis sumberdaya lokal , pnegolahan umbu-umbian dan serealia dapat di kembangkan sesuai denga kopetesiinti daerah dengan pendekatan OVOP (One Vilage One Product)
PENGARUH PENGERINGAN TERHADAP KOMPONEN VOLATIL YANG TERLIBAT PADA EKSTRAKSI ANDALIMAN (Zanthoxylum acanthopodium DC) (Effect of Dehydration of Fruit on Volatile Aroma Constituents of Andaliman Zanthoxylum acanthopodium DC) Meutia, Yuliasri Ramadhani; Wardayanie, Ning Ima Arie
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Andaliman (Zanthoxylum acanthopodium) is typical of North Sumatra spice plant that iswidely used as specific flavor. In other hand andaliman has several benefits such as antimicrobial,antioxidant and as an immunomodulator. Studies on the effect of the extraction of the flavor componentsor potent odorant of andaliman has been done, but the effect of dehydration of the fruit before theextraction to the flavor components have not reported yet. This research were conducted to study theeffect of dehydration of the andaliman’s fruit against theirs volatile compounds. Andaliman used as rawmaterials in the study were given pretreatment by drying and then extracted by maceration method usingethanol and ethyl acetate (1 : 1) for 2 hours, 4 hours, and 6 hours. The extracts were analyzed using GCMSfollowed by GC-O to analyze potential odorants. The results showed that geranyl acetate were themain compound of both andaliman extract with dehydration of the fruit and also andaliman extractedfrom its fresh fruit. Maceration process after 6 hours can bring a new dominant flavor compoundsnamely D-Limonene besides geranyl acetate on both the treatment of the raw material. However aromawere described from sniffing port of GC-O on wet andaliman vary from andaliman-like, sour, green andflowery. While the green aroma were mostly described on dehydrated andaliman’s fruit extract. This mayconclude that the process of drying of raw materials could affect aroma that described by using GC-O.
Co-Authors Atih Surjati Herman, Atih Surjati Irma Susanti, Irma Tita Aviana Yuliasri Ramadhani Meutia, Yuliasri Ramadhani