Garuda - Garba Rujukan Digital

PENGARUH RASIO BAHAN PENYALUT MALTODEKSTRIN DAN GUM ARAB TERHADAP MIKROKAPSUL KELOPAK BUNGA ROSELA (Hibiscuss sabdariffa L) Purwanti, Yunika; Dwiyanti, Hidayah; Septiana, Aisyah Tri; Purbowati, Ike Sitoresmi Mulyo
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTRoselle flower (Hibiscus sabdariffa L.) petal extract contains bioactive compounds, namely phenol, anthocyanin, vitamin C, and antioxidants. Bioactive compounds can function as antibacterial, anticancer, anti-inflammatory, and antioxidant. The liquid form of this extraction has disadvantages, namely difficult handling and distribution, lack of flexibility, and short shelf life. An alternative method to overcome these is microcapsule technology. The microencapsulation process uses maltodextrin and gum arabic coating materials. The research objective was to produce roselle microcapsules with good chemical characteristics. The experimental design used in this study was a completely randomized design (CRD) with one factor, namely variations in the ratio of maltodextrin coating material:gum arabic (1:9, 3:7, 5:5, 7:3, and 9:1). The chemical characteristics of Roselle microcapsules observed included vitamin C, total phenol, anthocyanins, and antioxidant activity. The results show that the best treatment was the sample with a 1:9 ratio of maltodextrin coating: gum arabic which has 51.92 mg/100g vitamin C, 10.27 mg/100g total phenol, 13.03 mg/ anthocyanin L, and 8.94% in 500 ppm antioxidant activity.Keywords: Roselle, microencapsulation, gum arabic, maltodextrinABSTRAKEkstrak kelopak bunga rosela (Hibiscus sabdariffa L.) mengandung senyawa bioaktif yaitu fenol, antosianin, vitamin C dan aktivitas antioksidan. Senyawa bioaktif dapat berfungsi sebagai antibakteri, antikanker, antiinflamasi dan antioksidan. Bentuk cair hasil ekstraksi ini memiliki kekurangan yaitu penanganan bahan dan distribusi yang sulit, kurang fleksibel, dan masa simpan yang singkat. Alternatif metode untuk mengatasi hal tersebut adalah teknologi mikrokapsul. Proses mikroenkapsulasi menggunakan bahan penyalut maltodekstrin dan gum arab. Tujuan penelitian untuk menghasilkan mikrokapsul rosela dengan karakteristik kimia yang baik. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi rasio bahan penyalut maltodekstrin : gum arab (1:9; 3:7; 5:5; 7:3; dan 9:1). Karakteristik kimia mikrokapsul rosela yang diamati meliputi vitamin C, total fenol, antosianin dan aktivitas antioksidan. Hasil penelitian menunjukkan perlakuan terbaik yaitu rasio bahan penyalut maltodektrin:gum arab (1:9) menghasilkan nilai vitamin C 51.92 mg/100g, total fenol 10.27 mg/100g, antosianin 13.03 mg/L, dan aktivitas antioksidan 8.94% dalam 500 ppm..Kata kunci: Rosela, mikrokapsul, gum arab, maltodekstrin

OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY Ali Maksum; Gunawan Wijonarko; Ike Sitoresmi mulyo Purbowati; Riyan Anggriawan
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10585

Coffee is a refreshing drink that has potential as an antioxidant shown by its total phenol content. Fermentation is used to increase the phenolic compound content in coffee. The purpose of this study was to optimize the wet fermentation process to produce optimal phenolic compounds in green bean coffee. The process optimization was carried out by using Response Surface Methodology with three independent variables, namely the addition of yeast, added sugar, and fermentation time. The results of the quadratic model equation research to get the optimal process, namely Y= 65.18 + 0.56X1 + 2.66X2 + 16.26X3 + 1.51X1X2 + 0.18X1X3 + 0.66X2X3 + 9.29X12 + 23.71X22 + 6.08X32 with r2 of 0.8242 The optimum value of the wet fermentation process is based on the predictive value of the quadratic model, namely the addition of yeast 3.25%; added sugar 21.38%; and 124.73 hours of fermentation time resulted in a total phenol of 10.22 mg GAE / g.

PERFORMANCE IMPROVEMENT OF YOGURT THROUGH THE VARIATION OF ROSELLE EXTRACT ADDITION AND FERMENTATION TIME Ike Sitoresmi Mulyo Purbowati; Karseno Karseno; Ali Maksum; Ibrahim Aldaw Ibrahim
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.7793

Yogurt was a functional drink that was high in nutritional value but had a relatively short shelf life. Roselle extract had a high content of bioactive compounds, namely anthocyanin, polypHenol, and vitamin C. The integration of yogurt with roselle extract was expected to improve product performance both from the properties of health and sensory. This study aimed to determine the effect of roselle extract addition and fermentation time on the characteristics of roselle-based yogurt products. The research method used was an experimental method with a completely randomized design with Duncan's further test with treatments (1) the addition of rosella extract consisted of 3 levels, namely 0.5, 1.5, and 2.5 %. (2) Fermentation time: 8, 12, and 16 hours. The observed variables included chemical (pH, total titrated acid/TTA, anthocyanins), microbiology (lactic acid bacteria/LAB), and sensory. The fermentation time affects the pH value and TAT. The 12 hours of fermentation time gave pH and TTA values, respectively: 3.77 and 1.23%. The variation in the addition of roselle extract significantly affected the anthocyanin, TTA, and LAB values. The addition of the extract as much as 1.5% gave the anthocyanins, TTA, and LAB value respectively 0.871 mg/mL, 1.31%, 561.11x 107CFU/mL. The best treatment was yogurt with a roselle extract concentration of 1.5% and 20 hours of fermentation. This yogurt had characteristic as follows: pH 3.7, TAT 1.33%, anthocyanins 0.8751 mg/mL, LAB 560 x 107 CFU/mL, reddish-yellow (4), distinctive aroma (4), Sour taste (4), fine texture (4), and liking (4).

Pengaruh waktu ekstraksi menggunakan ultrasonic assisted extraction terhadap antosianin jantung pisang (Musa spp) Dianasri Widyapuri; Ike Sitoresmi Mulyo Purbowati; Condro Wibowo
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12559

Banana blossom is a source of anthocyanin that is potentially utilized as natural dyes in the food industry. Anthocyanin from banana blossom can be extracted using Ultrasonic Assisted Extraction (UAE) and maceration method. Extraction using ultrasonic causes cavitation effect thereby provide an efficiency of extraction time if compared with maceration method. This study aimed to determine the effect of the duration of sonication treatment on total anthocyanin in banana blossom extract. Experimental design applied in this research is randomized block design with five treatments: maceration for 24 hours, sonication: 5 minutes, 10 minutes, 15 minutes and 20 minutes. Sonication was carried out at 40 kHz. Parameters determined were anthocyanin content, color (L*, a*, b*), morphological structure and total soluble solid. The results showed that sonication time did not significantly affect the total anthocyanin of banana blossom extract. Total anthocyanin of banana blossom extract with sonication time treatment ranged from 86.32 mg/L to 87.31 mg/L. The selected treatment for banana blossom extraction using UAE was 5 minutes sonication. This treatment resulted in a total anthocyanin concentration of 87.31 mg/L, which has comparable to the 24 hours maceration method. The color parameter (L*, a*, b*) and total soluble solid of the banana blossom extract with 5 minutes sonication was 28.67, 12.54, 17.92 and 8.32 %Brix, respectively. Meanwhile, the morphological structure showed formation of pores on the surface of banana blossom cells.

KARAKTERISTIK EDIBLE FILM YANG DIHASILKAN DENGAN BAHAN DASAR PEKTIN KULIT BUAH KOPI ROBUSTA DAN GLUKOMANAN Firda Ilma Dea; Ike Sitoresmi Mulyo Purbowati; Condro Wibowo
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.11480

Coffee peel is a by-product of coffee processing, which is about 50-60%. The coffee peel has pectin content ranging from 27.20 to 57.24%. One of the utilization of this pectin was used as a raw material for an edible film. Pectin-based edible films had advantages, including good tensile strength and water vapor transmission rate properties. On the other hand, edible film pectin had weaknesses: hard, brittle, and low in elongation, so it was necessary to add other ingredients, such as glucomannan and sorbitol, to correct these weaknesses. This study aimed to determine the best characteristics of the edible film of Robusta coffee skin pectin with glucomannan and the addition of sorbitol. This research was an experimental method using a completely randomized design method with two factors: the ratio of pectin: glucomannan 1:4, 2:3, and 3:2; addition of sorbitol 1.5 ml, 3 ml, and 4.5 ml. The observed variables included the thickness, solubility, and water vapor transmission rates. Data of thickness, solubility, and water vapor transmission rate were analyzed using analysis of variance and further tested by the Duncan Multiple Range Test at a 5% level. The selected treatment for producing the edible film from pectin of coffee peel and glucomannan was R3K1. The characteristics of the edible film produced were a thickness value of 0.11 mm, solubility of 72.3%, water vapor transmission rate of 5,77 gram/m2, the tensile strength of 2.05 Mpa, and elongation of 13.71%.

Enzimatic Kinetics of Cellulose Hydrolysis using Cellulase from Goat Rumen Fluids Gunawan Wijonarko; Ike Sitoresmi Mulyo Purbowati; Ali Maksum
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

In line with the depletion of petroleum reserves from fossils, humans have forced people to look for alternative renewable energy sources. Nipah plant stems are organic material that contains a lot of lignocellulose. Cellulose in lignocellulose can be hydrolyzed to glucose to produce bioethanol. Problems arise because hydrolysis using pure cellulase requires relatively high costs, so it is necessary to find an alternative source of cheap cellulase. One of the cheap sources of cellulase is goat rumen fluid. Until now, there is not much information regarding the reaction kinetics and cellulase characteristics of goat rumen fluid. The purpose of this study was to isolate crude cellulase extract, determine the KM and Vmax values and determine the optimum temperature and pH. The research was carried out at the Unsoed Agricultural Technology Laboratory. The samples used were seven rumen fluids. The study began with isolation followed by enzymatic kinetics studies. Fractionation was carried out by adding ammonium sulfate salt (50, 60,70, and 80 %), and centrifugation at 7,000 rpm at 4 oC for 15 minutes. Crude cellulase extract with the highest enzyme activity value was used for the study of enzymatic reaction kinetics and characterization. The crude cellulase resistance test to temperature was carried out at 45, 55 and 65 oC and the pH was carried out at pH 4, 5, 6, 7 and 8. The KM and Vmax values were determined by measuring the activity of crude cellulase extract at various concentrations of CMC (1, 1 ,5, 2, 2.5, and 3 %). The results showed that crude cellulase extract had an average specific activity of 1.7356 IU/mg. The highest enzyme activity was 0.9854 IU/ml. The optimum crude cellulase extract was at pH 6 with an activity of 1.1015 IU/ml and a temperature of 60 oC with an activity of 0.7829 IU/ml. At a CMC concentration of 2.5% crude cellulase extract had an activity of 0.3179 IU/ml with a Vmax value of 0.0045 IU/ml and a KM of 0.0252 %.

The Influence of Agroclimate, Gandatapa Village, Sumbang Subdistrict on Microbial Profile, Brix Values, and Total Sugar, Naturally Spread Coconut Sap Gunawan Wijonarko; Ike Sitoresmi Mulyo Purbowati; Tatang Widjojoko; Ali Maksum
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Temperature and relative humidity are factors that affect the microbial profile and brix value of coconut sap. High temperature and relative humidity tend to support microbial growth. On the other hand, high relative humidity will reduce the brix value and total coconut sap sugar. Therefore, it is necessary to study the relationship between agro-climatic conditions with microbial profile, brix value and total sugar in organically run coconut sap in Gandatapa Village. This research is expected to provide benefits for those who need coconut sap as a source of S. cerevisiae and as a raw material for the manufacture of brown sugar. Coconut sap samples were taken using a simple random technique. Temperature and relative humidity were recorded for each sampling. 250 ml of coconut sap was put into a sterile plastic bottle and then using an ice box, it was taken to the Agricultural Technology Laboratory for analysis. The analysis carried out included total microbes, total yeast, total bacteria, yeast percentage, brix value and total coconut sap sugar. The data were analyzed using Pearson correlation to determine the relationship and the degree of closeness. The results showed that temperature and relative humidity were positively correlated with the microbial profile of organically dissolved coconut sap. At an air temperature of 28.4oC and an air humidity of 81%, the total microbes of organically run coconut sap were 6.45 logs, the total yeast was 4.28 log cfu/ml, the total bacteria were 2.52 log cfu/ml and the yeast percentage was 72, 75%. Brix values and total sugar under the same conditions were 16.7% and 8.25%. The value of brix and total sugar of coconut sap is negatively correlated with temperature and relative humidity. There is a strong relationship between temperature and total microbial, brix value and total sugar. The correlation coefficient is 0.71, respectively; -0.81 and -0.78. Strong correlations were also observed between relative humidity and total microbial, total yeast and brix values. The correlation coefficient is 0.85, respectively; 0.82; and -0.83.

Potential Analysis of Brown Sugar Industry Liquid Waste as Raw Material on Making Nata de Coco Gunawan Wijonarko; Ike Sitoresmi Mulyo Purbowati; Ali Maksum
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.9105

Brown sugar industry liquid waste is a type of waste that has potential as a medium for making nata. This is because coconut sugar industry liquid waste still contains a lot of sugar as a source of nutrition for the growth of Acetobacter xylinum. In this study, a comparative analysis will be carried out to determine the feasibility of brown sugar industry liquid waste as a medium for making nata. The research was conducted for 2 months at UKM Ngudi Lestari Jaya, Kalisalak Village. Samples were taken randomly using sterile plastic bottles. Sample analysis includes viscosity, color, aroma, degree of brix and pH. Observations on viscosity, color and aroma were carried out before and after boiling. Variable measurements were carried out 3 times. The sensory properties of the samples were analyzed by descriptive qualitative. Brix degree and pH value were analyzed using SPSS version 2.1 with the independent t test method at an alpha value of 5%. The sensory and chemical properties of brown sugar industry liquid waste were compared with coconut water as a standard. The results showed that the liquid waste from the brown sugar industry had a dilute to slightly thick viscosity, light brown to brown color and normal aroma. The results of a comparative analysis showed that there was no difference in sensory properties between the liquid waste and coconut water before and after boiling. The brix degree and the pH value of brown sugar industry liquid waste were respectively 4.3% and 6.3. Meanwhile, the degree of brix and the pH value of coconut water were 5.1% and 5.6, respectively. Based on this, it can be concluded that the liquid waste of brown sugar industry has very good potential as a medium for making nata.

Pengaruh variasi konsentrasi pelarut, waktu, dan suhu destilasi terhadap total fenol ekstrak daun sereh wangi (Cymbopogon winterianus Jowwit) Ike Sitoresmi Mulyo Purbowati; Ali Maksum; Gunawan Wijonarko
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15204

The citronella plant (Cymbopogon winterianus Jowwit) has been known to have phenolic compounds that have the potential as antioxidants. The more phenolic compounds extracted, the better the quality of the extract obtained. To obtain maximum total phenol levels, extraction treatment was carried out with variations in time, temperature, and solvent concentration to extract fragrant Citronella leaves. This study aimed to determine the right time, temperature, and solvent concentration to obtain citronella extract with maximum total phenol content. Extraction was carried out by water distillation technique using ethanol solvent with concentration variations of 40%, 50%, 60%, 70%, 80%, and 90% with time variations of 2 hours, 4 hours, 6 hours, 8 hours, 10 hours, and temperature variations extraction, namely 50, 60, 70, and 80oC, The total phenol content of citronella extract was analyzed using a UV-VIS spectrophotometer based on the reduction reaction of the Folin-Ciocalteu reagent. The results showed that the extract with the highest total phenol content was 7.075 with a time of 4 hours, a temperature of 80 C, and using a solvent concentration of 90%. Characteristics produced from citronella extract with the highest phenol content, namely total flavonoids at 41.75 mgQE/g, antioxidant activity at 11.242 ppm, antibacterial activity at E. coli is 10.2 mm and in S. aureus is 12.7 mm. This research is expected to have an impact on the exploration of the extraction of bioactive compounds in citronella plants.

Evaluasi karakteristik gula kelapa cair dengan variasi penggunaan laru dan penambahan ekstrak rosela Ike Sitoresmi Mulyo Purbowati; Gunawan Wijonarko; Ali Maksum
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.15168

Coconut sugar is a food ingredient made from coconut juice. Nira is easily damaged due to microbial contamination. The destruction of sap can be prevented by the use of laru and variations of rosella constituencies. This study aims to examine the effect of the use of laru on the quality of sap and liquid coconut sugar, the effect of variations in the addition of rosella extract on the quality of liquid coconut sugar, and the influence of the combination of variations in the use of laru and the addition of rosella extract on the quality of liquid coconut sugar. This study used experimental methods with a Complete Randomized Design (RAL). The factor studied was the use of nira preservatives: Non Laru and Laru. The second factor is the variation in the concentration of added rosella extract which is 0; 5; 10; 15 %. The variables observed were pH, Brix, reduction sugar, moisture content, viscosity, colour, aroma, taste, preferences, texture and flavour. The use of laru affects the pH, reduction of sugar, colour, aroma, taste, preferences, texture and flavour of liquid coconut sugar. The higher the concentration of rosella extract administered will lead to a decrease in pH, ̊Brix, viscosity and an increase in moisture content. The higher the concentration of rosella added to liquid coconut sugar, the browner the colour of liquid coconut sugar will be, the distinctive aroma will be mushier, the sweetness is slightly reduced, the level of liking decreases, and the texture is as good as diluted and the flavour of liquid coconut sugar also decreases.

Title

Found 10 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 10 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 10 Documents
Search