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Enny Hawani Loebis, Enny Hawani
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Accelerated Shelf Life Testing of Jackfruit Extract Powder Loebis, Enny Hawani; Junaidi, Lukman
Biopropal Industri Vol 4, No 1 (2013)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

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Abstract

Jackfruit is a potential tropical fruit as raw material for food industry. Jackfruit could be processed by co-crystallization technique to extend its shelf life and increase its value. This research was conducted to study and to determine the shelf life of jackfruit powder extract. Shelf life test is conducted using variety of treatments such as: anti-caking types and temperature storage. The results showed that the shelf life of the jackfruit extract powder using anti-caking of magnesium oxide (MO), magnesium carbonate (MC), dan magnesium silicate (MS), which is store in the temperature of 27°C, were: 8.06, 5.42, and 5.5 months respectively. The variation of anti-caking type was significantly affect the product shelf life.  The effect of storage temperature on the product shelf life is more significant for the product using anti-caking MO compared with product using anti-caking MC and MS.
PEMBUATAN STARTER MOCAF TERIMOBILISASI DARI ISOLAT BAKTERI ASAM LAKTAT DAN APLIKASINYA PADA PROSES PRODUKSI MOCAF (Production of Immobilized Mocaf Starter from Lactic Acid Bacteria Isolate and Its Aplication on Mocaf Production Process) Loebis, Enny Hawani; Meutia, Yuliasri Ramadhani
Jurnal Hasil Penelitian Industri Vol 25, No 1 (2012)
Publisher : Baristand Industri Banda Aceh

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Abstract

Penelitian pembuatan starter mocaf terimobilisasi dari isolat bakteri asamlaktat dan aplikasinya pada proses produksi mocaf telah dilakukan. Dalam penelitian inistarter dibuat dengan menggunakan 5 kombinasi isolat BAL. Inokulum starter dibuatdengan mengimobilisasi sel dengan alginat dan gelatin (2:1) sebagai karier dengan pretreatmentmenggunakan sodium sitrat dan trehalose sebagai suplemen. Kultur yangterimobilisasi ditambahkan dengan berbagai bahan pengisi dengan perbandingan 1:2,dikeringkan menggunakan vakum berkompresor. Hasil menunjukkan bahan pengisi yangterbaik adalah tepung beras dengan perbandingan antara kultur terimobilisasi denganbahan pengisi adalah 1:2, dikeringkan pada vakum kompresor suhu 36-38 oC selama 3-4jam. Bahan pengisi yang terbaik tersebut digunakan untuk membuat seluruh kombinasistarter dan diimplementasikan untuk memfermentasi ubi kayu untuk menghasilkan tepungmocaf. Berdasarkan uji viabilitas bahwa jumlah BAL yang hidup pada starter berkisarpada 106 – 108 koloni/gram. Dari kelima starter yang dilakukan pada penelitian ini bahwastarter 3 menunjukan viabilitas yang paling tinggi yaitu 1,96 x 108. Implementasi starterpada pembuatan tepung mocaf menghasilkan produk tepung mocaf (mosta) yang memilikiderajat putih lebih tinggi dibandingkan tepung ubi kayu yaitu berkisar antara 91,36 –94,55%. Komposisi kimia tepung mocaf memenuhi syarat SNI. Mosta juga mempunyaisifat amilografi dan kekuatan gel lebih tinggi dibandingkan tepung ubi kayu. Viskositasmaksimum dicapai oleh Mosta 2 yaitu 2000 BU, diikuti dengan Mosta 1 yaitu 1920 BU.Kekuatan gel tertinggi dicapai oleh Mosta 1 dengan nilai rigiditas rata-rata sebesar 17,78gf/mm.
PRODUKSI SERBUK EKSTRAK NANGKA DENGAN TEKNIK ENKAPSULASI (Production of Jackfruit Extract Powder Using Encapsulation Technique) Loebis, Enny Hawani; Junaidi, Lukman
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Research on production of jackfruit extract using encapsulation technique conducted todiversify jackfruit product to be used as industrial commodity. Treatment on this research was influenceof: anti-caking magnesium oxide (MO), magnesium carbonate (MC), and magnesium silicate (MS), andstorage period (0, 1, 2, and 3 months), on the characteristics of jackfruit powder quality. The resultsshowed encapsulation could be applied to produce jackfruit powder that meets the requirements of SNI01-4320-1996. Based on its quality characteristics, jackfruit powder MO resulted a better qualitycompared to jackfruit powder MC and jackfruit powder MS. Jackfruit powder MO has a qualitycharacteristics: water content 2.04%, pH 4.88, sugar content 84.21%, vitamin C 3.74 mg/100g, totalsoluble solids 97.5%, TPC 120 colonies/g, coliform < 3 MPN/g, and contain no mold and yeast. Storageof jackfruit powder up to 3 months increased water content, pH, and TPC, and contrarily decreased sugarcontent, vitamin C, and total soluble solids. Based on the quality characteristics, jackfruit powder thatwas stored for 3 months still meets the SNI 01-4320-1996 requirements.
Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog) Loebis, Enny Hawani; Junaidi, Lukman; Susanti, Irma
Biopropal Industri Vol 8, No 1 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

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Abstract

Dependence on rice consumption needs to be reduced to overcome the problems of rice supply and health problems. Alternative proposed is producing mocaf-based rice analog. This research aims to study the quality characterization and nutritional value of mocaf-based rice analog. Rice mocaf was made based on mixture of mocaf, rice flour, water and palm oil using variable: 50, 60 and 70% mocaf.  Mocaf rice then cooked by using rice cooker, steamer or microwave. The results showed mocaf rice 60% yield highest calorific value.  The best cooking method  was steaming that resulted nutrient content and calorific value consisting of 49.15% water; 2.05% fat; 2.09% protein; 46.45% carbohydrate; 35.8 mg/kg of iron; 403.4 mg/kg of potassium; 193.8 mg/kg of calcium, 2.0 mg/kg of vitamin B1 and 212.53 ca/100 g calorific value.Keywords: mocaf, nutritional value, quality characterisation, rice ABSTRAKKetergantungan pada konsumsi beras perlu dikurangi untuk mengatasi permasalahan pasokan beras dan masalah kesehatan. Alternatif yang dapat diusulkan adalah dengan pembuatan beras analog berbasis mocaf. Penelitian ini bertujuan mempelajari karakterisasi mutu dan nilai gizi nasi mocaf dari beras analog. Beras mocaf dibuat berdasarkan campuran mocaf, tepung beras, air dan minyak goreng sawit, dengan komposisi mocaf  50, 60 dan 70%. Beras mocaf kemudian dimasak dengan cara menggunakan rice cooker, pengukusan atau microwave. Hasil penelitian menunjukkan beras mocaf 60% menghasilkan nasi mocaf dengan nilai kalori tertinggi. Pemasakan terbaik adalah dengan cara pengukusan dengan kandungan gizi dan nilai kalori yang dihasilkan terdiri dari 49,15%  air; 2,05% lemak; 2,09% protein; 46,45% karbohidrat; 35,8 mg/kg besi; 403,4 mg/kg kalium; 193,8 mg/kg kalsium, 2,0 mg/kg vitamin B1 dan 212,53 kal/100 g nilai kalori.Kata kunci: beras, karakterisasi mutu, mocaf, nilai gizi
Pemanfaatan Teknik Ko-Kristalisasi Untuk Produksi Serbuk Ekstrak Sirsak Junaidi, Lukman; Loebis, Enny Hawani; Alamsyah, Rizal
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1161.012 KB) | DOI: 10.24960/jli.v3i2.625.67-76

Abstract

Research on application of co-crystallization technique on production of soursop extract powder conducted to diversify soursop product that could be used as industrial commodity. Treatment on this research was influence of: (1) anti-caking magnesium oxide (MO), magnesium carbonate (MC), and magnesium silicate (MS), and (2) storage period (0, 1, 2, and 3 months), on the characteristics of soursop powder quality. The results showed co-crystallization could be applied to produce soursop powder that met the requirements of SNI 01-4320-1996. Based on its quality characteristics, soursop powder oursop powder MC resulted a better quality compared to s MO and s MS. MC had a quality characteristics: oursop powder Soursop powder water content 1.89%, pH 4.17, sugar content 83.75%, vitamin C 42.7  total soluble solids 98.1%, TPC mg/100g, 55 colonies/g, soursop powder until coliform < 3 MPN, and contain no mold and yeast. Storage of 3 months increased water content, pH, and TPC, and contrarily decreased sugar content, vitamin C  total soluble solids.  Based on the quality characteristics, soursop powder that , and was stored for 3 months still met the SNI 01-4320-1996 requirements.ABSTRAK Penelitian pemanfaatan teknik ko-kristalisasi untuk produksi serbuk ekstrak sirsak dilakukan untuk diversifikasi produk olahan buah sirsak yang dapat dijadikan komoditas industri. Perlakuan yang diamati meliputi pengaruh: (1) penggunaan jenis anti-kempal magnesium oksida (MO), magnesium karbonat (MC), dan magnesium silikat (MS) dan (2) masa simpan (0, 1, 2, dan 3 bulan) terhadap karakteristik mutu serbuk sirsak. Hasil penelitian menunjuk-kan bahwa teknik ko-kristalisasi dapat dimanfaatkan untuk menghasilkan serbuk sirsak yang memenuhi persyaratan mutu SNI 01-4320-1996. Berdasarkan karakteristik mutunya, serbuk sirsak MC memberikan hasil yang lebih baik dibandingkan dengan serbuk sirsak MS dan serbuk sirsak MO.  Serbuk sirsak MC memiliki karakteristik mutu: kadar air 1,89%, pH 4,17, kadar gula 83,75%, Vitamin C 42,7 mg/100g, total padatan terlarut 98,1%, ALT 55 koloni/g, koliform < 3 APM, dan tidak mengandung kapang dan khamir.  Penyimpanan serbuk sirsak sampai dengan 3 bulan mengakibatkan terjadinya peningkatan kadar air, pH, dan ALT, dan sebaliknya mengakibatkan penurunan kadar gula, vitamin C dan total padatan terlarut.  Berdasarkan karakteristik mutunya, serbuk sirsak yang disimpan selama 3 bulan tetap memenuhi persyaratan mutu SNI 01-4320-1996.
Co-Authors Alamsyah, Rizal Irma Susanti, Irma Junaidi, Lukman Lukman Junaidi, Lukman Yuliasri Ramadhani Meutia, Yuliasri Ramadhani