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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Teknologi Pangan Jurnal Teknologi Pertanian agriTECH AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Jurnal Aplikasi Teknologi Pangan CARADDE: Jurnal Pengabdian Kepada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi Hasil Pertanian Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Journal of Community Service and Empowerment Food Technology and Halal Science Journal JURNAL AGROINDUSTRI HALAL
Desiana Nuriza Putri
Universitas Muhammadiyah Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Journal : Agrointek

 1 
PHYSICOCHEMICAL AND FATTY ACID PROFILE OF FISH OIL FROM RED SNAPPER HEADS (LUTJANUS MALABARICUS) REFINED FROM VARIOUS NAOH CONCENTRATIONS Desiana Nuriza Putri; Hanif Alamudin Alamudin Manshur; Teguh Setyawan; Noor Harini
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.11098

Abstract

The red snapper fillet industry only uses 40–50% of its fish meat; the rest becomes waste. Red snapper fillet waste can be used as raw material for fish oil rich in Polyunsaturated Fatty Acid through the extraction process. Extracted fish oil quality can be improved through a neutralization process. This research aims to determine the degree of Baume NaOH that can produce fish oil with the best physicochemical properties. This study used a simple completely randomized design with three replications. The results showed that the difference in the degree of Baume NaOH significantly affected all characteristics of fish oil except yield and density. The neutralization process with the addition of NaOH 16°Be effectively improves the quality of fish oil and can maintain the unsaturated fatty acid content of fish oil. Neutralized fish oil has the characteristics of an acid number of 2.67 mg KOH/g, a peroxide value of 0.79 meq/kg, a p-anisidin number of 1.34 meq/kg, and a total oxidation number of 2.90 meq/kg. Identification of fatty acids and heavy metal contamination in fish oil before and after neutralization showed that the dominant fatty acid in fish oil was in the form of saturated fatty acids (50.58-67.51%) and heavy metal contamination in the form of arsenic 3.61-4.07 ppm.
MIKROENKAPSULASI PIGMEN BETA-KAROTEN DENGAN METODE FOAM MAT DRYING MENGGUNAKAN GELATIN TULANG IKAN KAKAP MERAH SEBAGAI BAHAN PENYALUT Mei Linda Nikma Nur Ulumi; Dwi Syanti Wirandhani; Reza Fadilah Ardhani; Cathrine Olivia Andhani; Desiana Nuriza Putri
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.11689

Abstract

Carrots (Daucus carota L.) are vegetables of the Apiaceae family that contain carotenoids, flavonoids, polyacetylenes, vitamins, and antioxidants. One of the carotenoid derivative compounds is beta-carotene. However, neither carotenoids nor their derivatives are stable on oxidation and easily degraded when exposed to light, oxygen, acids, and heat during food processing and storage. Microencapsulation with foam-mat drying method is an alternative to maintain the stability of beta carotene pigments. The research aimed to study the effects of the red-snapper bone gelatin and maltodextrin ratios on characteristics of the encapsulated β-carotene. This research is used as a reference for literature regarding the development of halal gelatin and its application as a coating material for pigment microencapsulation. This research used a randomized block design with one factor, the ratios of gelatin and maltodextrin were GM 1 (1:1); GM 2 (1:1.5), GM 3 (1:2), and GM 4 (1:2.5). The results of the research showed that the ratio factors of gelatin and maltodextrin had a real impact on yield, water content, total carotenoids, surface carotenoids, solubility, encapsulation efficiency, rehydration ratio, bulk density, color intensity, and morphological observation using an optical microscope. The results showed the best treatment resulted in the ratio of the GM 1 (1:1) with the yield of 9.84 percent, the water content of 8.8 percent, total carotenoids of 203.85 mg/g, surface carotenoids of 2.01 mg/g, the solubility of 63.67percent, encapsulation efficiency of 99.15 percent the rehydration ratio of 259.70 percent, the bulk density of 0.3532 g/m, and color intensity (L: 46.6; a+: 28.1 and b+: 19.2). Red snapper bone has the potential to be used as a source of gelatin which has high encapsulation efficiency.
Characteristics of halal gelatin from red snapper (Lutjanus malabaricus) bone and its potency as beta-carotene coating material Dwi Syanti Wirandhani; Mei Linda Nikma Nur Ulumi; Reza Fadilah Ardhani; Cathrine Olivia Andhani; Desiana Nuriza Putri
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.v17i3.15460

Abstract

Gelatin is a material produced from the partial hydrolysis of collagen sourced from the skin and bones of farm animals such as cows and pigs. Gelatin has been used for coatings because it has high permeability and dissolves in warm conditions, so the matrix cross-links are strong. The red snapper fillet processing industry produces 11.2-15% of waste, such as bone which has not been utilized optimally. The objective of this study was to determine the characterization of red snapper bone gelatin as a source of halal gelatin and measure its ability as a coating material for β-carotene pigment microencapsulation. Results showed the characteristics of red snapper bone gelatin with a yield of 10.71%, water content of 9.63%, protein content of 34.06%, ash content of 7.62%, gelatin fat content of 0.28%, and color intensity (L: 62.6). ; a+: 13.3 and b+: 30). The obtained halal gelatin was applied as a coating material for β-carotene pigment microencapsulation through the foam-mat method. It resulted in encapsulation with a yield of 16.75%, water content 9.25%, total carotenoid content 145.49 mg/g, surface carotenoid content 2.04%, solubility 78%, encapsulation efficiency 98.22%, color intensity (L: 50; a+: 29.9 and b+: 14.6), the particle size of 1004.04 μm and irregular shape.
Effect of substitution ratio of wheat flour with coconut dregs and avocado seed flour as gluten-free flour on the chemical characteristics of white bread Delsi Anjarwati; Winda Dwi Oktarini; Ari Setiawan; Nabilla Dhiya Ulhaq; DESIANA NURIZA PUTRI
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17053

Abstract

Analysis of the chemical properties of white bread whose formulation is modified by substitution of coconut dregs flour and avocado seed is very important to do to find out how much increase in dietary fiber content in white bread and to determine the content contained in it, which can affect the quality of the white bread. The research aimed to study the effects of coconut dregs flour and avocado seed ratios on chemical properties and daily index sufficiency of white bread. This research used a randomized block design with one factor, the ratio of white flour, coconut dregs flour and avocado seed flour is P0 (control), P1 (90%:5%:5%), P2 (85%:10%:5%), P3 (80%:15%:5%), P4 (75%:20%:5%), and P5 (70%:25%:5%). The results of the research showed that P5 white bread had the lowest water content of 35.10%, P0 white bread had the lowest ash content of 0.66%, P5 white bread had the highest fat content of 12.34%, P0 white bread had the highest protein content of 9.11%, P1 white bread has the highest carbohydrate content of 45.43%, P5 white bread has the highest crude fiber and dietary fiber content, respectively 7.78% and 17.92%. The substitution ratio of coconut dregs flour and avocado seed flour in all treatments does not significantly affect the value of the daily index sufficiency.
Co-Authors Achmad Naufal Adinda Dian Octarina Afifa Husna Agung Dwi Ahmad Wira Wasistha Ahmad Wira Wasistha Aldi Riyansah Alifianti Nur Waqiah Amilia Wulandari Annis Mulyani Annisa’ Sakina Aulia Annisa’ Sakina Aulia Ari Rizki Yuspita Ningrum Ari Setiawan Ari Setiawan Aryani, Arisma Dila Athaya Milda Putri Yuwana Athaya Milda Putri Yuwana AYU LESTARI Cathrine Olivia Andhani Cathrine Olivia Andhani Chusnul Hidayat Damat, D. Damat, Damat Dania Amalia Putri, Dania Amalia Dela Retno Maryuni Dela Retno Maryuni Dellia Ayu Elma Anindya Delsi Anjarwati Delsi Anjarwati Destia Ayu Prameswari Destia Ayu Prameswari Desy Rachmatullah Devi Dwi Siskawardani Dina Amalia Dwi Syanti Wirandhani Dwi Syanti Wirandhani Elfi Anis Saati Elfi Anis Saati Elisa Kusno, Elisa Erika Novena Santoso Erika Novena Santoso Erika Novena Santoso Erika Novena Santoso, Erika Novena Eureksa, Refka Mizard Faiqotul Hikmah, Faiqotul Fika Treeza Putri Fiki Herianto Frida Dhia Ramadhani Hadad Alwi Alwi Hanif Alamudin Manshur Husna, Afifah Irawan, Tofan Andrew Iwan Nuddin Lady Agitasi Amrillah Livia Windiana Liza Ni’matul Azizah Mansur, Hanif Alamudin Mardhiyah, Nadia Mei Linda Nikma Nur Ulumi Mei Linda Nikma Nur Ulumi Melliana Rahmah, Annisa' Muhammad Reza Sukma Dika Muhammad Reza Sukma Dika Nabilla Dhiya Ulhaq Nabilla Dhiya Ulhaq Nadia Mardhiyah Noor Harini Norazkya Mutiara Samudra Norazkya Mutiara Samudra Novi Dwi Priambodo Novia, Vira Nur, Nafidzah Octarina, Adinda Dian Oki Indah Lestari, Oki Indah Okta Pringga Pakpahan Okta Pringga Pakpahan Pudji Hastuti Putri Romadhani Ramadhani, Frida Dhia Refka Mizard Eureksa Reza Fadilah Ardhani Reza Fadilah Ardhani Riska Yulis Hidayana Rista Anggriani Saffarina Dini Astari Saffarina Dini Astari Salsabila Permata Sari Salsabila Permata Sari Siti Nur Elisa Sukardi Sukardi Sukardi, S. Sukma, Nimas Aura Suprasetyo Teguh Setyawan Vira Novia Vritta Amroini Wahyudi Warkoyo . Warkoyo, W. Wibowo, Yessi Maulidhia Nugrahani Winda Dwi Oktarini Winda Dwi Oktarini Wulandari, Amilia Yahya Suhaimi Yessi Maulidhia Nugrahani Wibowo Yuwana, Athaya Milda Putri