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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Industri Hasil Perkebunan Food ScienTech Journal
Lucky Hartanti
Tanjungpura University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering

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PROFIL PRODUKSI PEWARNA MERAH ANGKAK DENGAN MEDIA KOMPOSIT PADA BERAS IR 42 DAN TEPUNG BIJI KARET DENGAN BERBAGAI KONSENTRASI STARTER Dinda Chandra Anggrayni; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
Jurnal Industri Hasil Perkebunan Vol 17, No 2 (2022): Jurnal Industri Hasil Perkebunan
Publisher : BBSPJI Hasil Perkebunan, Mineral Logam, dan Maritim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v17i2.7815

Abstract

Pembentukan pigmen warna merah “angkak” yang dihasilkan oleh M. purpureus memerlukan waktu relatif lama, dan diproduksi dalam jumlah yang sedikit karena merupakan metabolit sekunder. Upaya meningkatkan jumlah pigmen yang dihasilkan dilakukan dengan pengayaan media pertumbuhan M. purpureus. Tujuan penelitian ini  untuk mendapatkan perbandingan massa rasio media komposit dari (beras:tepung biji karet) dan konsentrasi starter yang menghasilkan pigmen warna tertinggi. Penelitian menggunakan kombinasi dua faktor perlakuan, yaitu perlakuan perbandingan massa rasio media komposit (beras:tepung biji karet) disingkat M, terdiri dari m0=(100:0)%; m1=(100:4)%; dan m2=(100:8)%, dan konsentrasi starter M. purpureus (S) terdiri dari s1=4%; s2=8% dan s3=12%. Analisis data menggunakan ANOVA (α=5%) dan dilanjutkan uji BNJ (α=5%) bila berpengaruh nyata. Hasil penelitian menunjukkan bahwa nilai rendemen ekstrak angkak tertinggi terdapat pada media komposit beras dengan media komposit (beras:tepung biji karet) dengan massa rasio (100:0)% dan konsentrasi starter 4% yaitu 7,215%. Jenis media komposit dan konsentrasi starter yang sama juga yang menunjukkan nilai intensitas pigmen merah tertinggi yaitu nilai 0,172 AU/g dan kelarutan pada suhu 100℃ sebesar 0,673 AU/g. Berdasarkan hasil penelitian ini disimpulkan bahwa media komposit beras:tepung biji karet (100:0)% dan konsentrasi starter M. purpureus 4% menghasilkan rendemen, nilai intensitas pigmen dan kelarutan pigmen angkak terbaik.
Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition Govinda Anggita Fortin; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.16956

Abstract

Packaging will protect food from physical and chemical deterioration and maintains the economic value during storage. Generally, food packaging was made by plastic material which is cheap and easy to use. Plastic waste makes it difficult to degrade, so it is necessary to develop technology that aims to reduce the impact of plastic waste pollution by biodegradable packaging included edible film. Casein is one of the hydrocolloid ingredients which is utilized to made of edible film. Casein has flexibility, transparency, and tasteless film properties also it has a carrier antioxidant capacity. The addition of sappan wood extracts to the edible film that is interesting to observed as a carrier of antioxidant compounds. This research was conducted to obtain the concentration of sappan wood extract, which produces the best physicochemical characteristics of sodium caseinate edible film. The method used in this study was a one-factor Randomized Block Design (RBD) consisting of 5 levels of sappan wood extracts (0%, 2.5%, 5%, 7.5%, and 10% w/vtotal) with 5 replications. Based on this research to obtained the best physicochemical characteristics of edible film sodium caseinate with the addition 10% sappan wood extracts, which has a thickness value of 0.20 mm, solubility 24.421%, color L* (79.0) a* (8.3) b* (32.8), water holding capacity of 6.863 (g/g), and antioxidant activity of 24.170%.
THE PURIFICATION OF USED PALM OIL USING BAGASSE AND BANANA “KEPOK” PEELS AS AN ADSORBENT AKIEN MULIANI; SUKO PRIYONO; LUCKY HARTANTI
Jurnal Sains Pertanian Equator Vol 8, No 3 (2019)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i3.33788

Abstract

The purpose of this research is to know the best ratio based on the combination of the bagasse and banana “kepok” peels to the used palm oil purification. This research used Randomized Block Design one factor, the ratio formula of the combination bagasse and banana “kepok” peels (7 times treatment that is control, 0:100, 20:80, 40:60, 60:40, 80:20, and 100:0, 4 times replication). The data analyzed by ANOVA 5%, if there is significant treatment, then it continued by Turkey’s (HSD Test). Data from hedonic analyzed by Friedman test. The result showed the combination of bagasse and banana “kepok” peels at ratio 100:0 is the best treatment. The quality of used oil are moisture content 0.35%, FFA 0.96%, relative density 0.956 g/mL, saponification 167.85 mg KOH/g and viscosity 0.56 cps. Organoleptic evaluation best result is colour 1.24 (yellow clear to bit yellow) and smell 1.4 (no rancid to bit rancid).
KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI BASAH DENGAN SUBSTITUSI UMBI TALAS KUKUS (Colocasia esculenta) Muhammad Supardi; Sulvi Purwayantie; Lucky Hartanti
Jurnal Sains Pertanian Equator Vol 8, No 1 (2019): Januari 2019
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i1.28987

Abstract

Mi basah merupakan makanan berbahan dasar tepung terigu yang sangat populer. Pemakaian tepung terigu pada mi basah dapat disubstitusikan dengan bahan lain diantaranya umbi talas. Tujuan penelitian ini untuk mengetahui formulasi terbaik antara tepung terigu dan umbi talas kukus agar dihasilkan mi basah yang dapat diterima oleh konsumen. Hasil penelitian menunjukkan bahwa perlakuan dengan penambahan umbi talas berpengaruh nyata terhadap kadar air, cooking time, warna dan tekstur. Perlakuan terbaik dimiliki oleh substitusi 10% umbi talas kukus. Sifat fisikokimia mi basah umbi talas memiliki rata-rata kadar air 28,46%, abu 0,82%, protein 9,29%, cooking loss 2,88% dan cooking time 5,32 menit. Hasil analisis hedonik terbaik yaitu warna 3,92 (suka), tekstur 3,76 (suka), rasa 3,52 (suka).Kata kunci: mi, substitusi, talas
Co-Authors AKIEN MULIANI Amriani Amir Asri Mulya Ashari Dinda Chandra Anggrayni Govinda Anggita Fortin Gusti Eva Tavita Muhammad Supardi Neva Satyahadewi Suko Priyono Sulvi Purwayantie Yohana Sutiknyawati Kusuma Dewi