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Susanti, Irma
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Studi Pemanfaatan Ekstrak Ubi Jalar Sebagai Sumber Prebiotik Susanti, Irma; Sapto Hartanto, Eddy; Mulyani, Nova; Chandra, Fadli
Warta Industri Hasil Pertanian Vol 30, No 01 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

Ubi jalar mengandung beberapa jenis oligosakarida yang mungkin berfungsi sebagai prebiotik, dan diharapkan setelah proses pengolahan, fungsi daari prebiotik dapat dipertahankan. Penelitian ini dilakukan dengan tujuan untuk melakukan uji in vitro dan in vivo ekstrak ubi jalar sebagai prebiotik. Pengujian efektifitas sari ubi jalar terhadap pertumbuhan Bakteri asam laktat dilakukan menggunakan media de Mann Rogosa sharpe broth (MRSB), dengan perlakuan K (-): MRSB sebagai kontrol negatif; K (+) : MRSB + BAL sebagai kontrol positif ; P1 : MRSB + BAL + sari ubi jalar Sukuh ; P2 : MRSB + BAL + ari ubi jalar Betta-1 dan P3: MRSB+ BAL + sar ubi jalar Antin. Pengujian in vivo dilakukan dengan menguji pertumbuhan bakteri asam laktat (BAL) dan uji kompetisi pertumbuhan BAL dan Escheria coli (E.Coli) terhadap ekstrak ubi jalar yang terbaik dari hasil uji in vitro sebelumnya. Uji in vivo dilakukan dengan menggunakan 4 kelompok tikus percobaan, yang masing-masing terdiri dari 4 ekor tikus putih jantan galur Sprague-dawley berumur dua bulan. Berdasarkan hasil uji vitro menunjukkan ekstrak ubi jalar semua varietas memiliki nilai absorbansi yang semakin tinggi pada 0 dan 24 jam dengan panjang gelombang 660 nm. Hal tersebut menunjukkan ekstrak ubi jalar pada dapat menstimulir pertumbuhan BAL dengan baik. Ekstrak ubi jalar dapat menekan pertumbuhan E. Coli dan Menstimulir BAL terutama ubi jalar varietas Betta-1 dan Sukuh. Hasil uji in vivo menunjukkan ekstak ubi jalar pada dosis pemberian ekstrak ubi jalar 0,54 g/hari dan 1,08 g/hari belum efektif meningkatkan bekteri asam laktat fekal dan menekan pertumbuhan bakteri asam laktat E. Colli tikus percobaan.
Flakes Sarapan Pagi Berbasis Mocaf dan Tepung Jagung Susanti, Irma; Hawani Loebis, Enny
Warta Industri Hasil Pertanian Vol 34, No 1 (2017)
Publisher : Balai Besar Industri Agro

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Abstract

Produk pangan sarapan siap santap berbentuk flakes merupakan salah satu produk pangan yang cukup digemari oleh masyarakat terutama anak-anak. Hal ini dikarenakan proses yang praktis dan mengenyangkan. Saat  ini kebanyakan pangan sarapan dibuat dari serealia seperti gandum, jagung, dan beras, dan pengembangan alternatif bahan baku salah satunya dengan menggunakan tepung  Mocaf.Pada penelitian ini dibuat flake yang dibuat bahan baku utamanya adalah mokaf, dengan formulasi yaitu A1 90%:10% (tepung mocaf :tepung jagung), A2 80%:20% (tepung mocaf : tepung Jagung), A3 70%:30% (tepung mocaf :tepung jagung). Berdasakan  uji Organoleptik yang dilakukan dengan metode skalar garis, flakes terpilih adalah flakes dengan formula 80% tepung mocaf + 20%tepung jagung.  flakes tersebut memiliki kandungan sifat kimia yang meliputi kadar air  1,05%,kadar abu 1,46%, lemak 13,90%, protein 1,76%, serat pangan 3,56%, Karbohidrat  81,83%, yang kadar tersebut masuk dalam syarat SNI 01-2886-2000 makanan ringan, serta memiliki jumlah kalori yang dihasilkan  459,70 Kkal.
Pengaruh Perbandingan Asam Format Dan Hidrogen Peroksida Dalam pembuatan Senyawa Epoksi Dari Minyak Kelapa Sawit Alamsyah, Rizal; Susanti, Irma; Christian Siregar, Nobel; Heryani, Susi
Warta Industri Hasil Pertanian Vol 30, No 02 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

Senyawa epoksi merupakan produk komersial yang dapat diterapkan untuk beberapa tujuan seperti plasticizer, stabilizer, dan coating resin polimer, serta antioksidan dalam pengolahan karet alam. Penelitian ini bertujuan untuk membuat senyawa epoksi berbasis minyak sawit kasar dengan melakukan optimasi proses dengan variabel pelarut, suhu, dan katalis. Penelitian ini menggunakan bahan aku minyak kelapa sawit (CPO), katalis amberlite, H2SO4, H2O2, benzena, heksana, dan asam format. Parameter yang diamati meliputi bilangan oksigen oksiran, bilangan iod, bilangan asam, bilangan penyabunan, dan fourier transform infrared spectroscopy (FTIR. Hasil penelitian menunjukan semakin tinggi perbandingan H2O2 dan asam formiat menyebabkan pembentukan senyawa epoksi yang semakin baik ditunjukan dengan bilangan oksiran yang semakin tinggi.Perbandingan yang optimum antara H2O2, dan asam formiat adalah 2:1 Hasil penelitian menunjukan bahwa kondisi yang optimal pembuatan epoxy diperoleh dengan menggunakan pelarut benzene sebanyak 25% dari CPO, katalis amberlite, pada suhu 70C selama 6jam. Hasil analisis menunjukan bilangan oksigen oksiran 6, 20% bilangan iodium 12,6 (g iod/100g), bilangan asam 8,96 (mg KOH/g), bilangan penyabunan 202 (mg. KOH/g).
Study of Oligosacharida Content from Various Sweet Potatoes and Application as Fuctional Drink Ima Wardayanie, Ning; Susanti, Irma; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 29, No 02 (2012)
Publisher : Balai Besar Industri Agro

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Abstract

In order to support food diversification, the effort to increase value-added sweet potatoes, which are very abundant in Indonesia, is necessary to conduct. Therefore, the research was conducted to study the content of oligosacharide from various cultivars of sweet potatoes, to develop formulation and to examine consumen acceptance of sweet potatoes drink. The steps of the research were consisted of production of sweet potatoes flour, extraction of oligosacharide, analysis of oligosacharide content, production of sweet potatoes drinks and its organoleptic test.Sweepotatoes flour were made by slicing the tuber, drying at 55 -60 C for plus minus 20 hours, grinding and shieving with mesh 80. The flour extraction was done usinng ethanol 70% for 15 hours and then evaporated using rotary evaporator. The oligosacharide content was analyzed by thin layer chromatography and HPLC. Sweet potatoes drink were produced as follow : size reduction, blanching, water addition with ration flour ti water of 1:2, filtering to separated the starch and formulation.The result showed that the highest oligosacharides content was white sweet potatoes with rafinose content 0,15%, 0,02% stachiose, dan 0,11% malthohexose, while the highest oligosacharide content of sweet potatoes drink was red sweet potatoes with 0,07% rafinose. Hedonic test showed that red sweet potatoes drink with 10% sugar and 0,1% citric acid was the most prefered with average score for taste, color were 3.50 and for flavor was 3.45.
(The Study of Pineapple and Soursop Jam Slices Formulation) -, Solechan; Susanti, Irma
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the formulation of jam slices from pineapple and soursop has been conducted.The objective of this research is to obtain the best formula for jam slices making from pineaplle and soursop.The treatment used for pineapple jam slices were mixed pineapple peree with sugar and glucose wiyh ratio (100:0):(67:33),(50:50)w/w,respectively,margarine (3%:5%),citric acid and benzoat,than cooked until its thicked amd added margarine to made the jam being slices.The resul showed that the formula with 100% sugar and 5% margarine was the best pineapple jam slices formula according to the organoleptic test conducted.The result of water content analysis from the best formulation of pineapple jam slices showed 10.9%,total sucrose 72.4%,pH 3.93 and TPC 75 coloni/gram.Therefore 100% sugar without glucose mixing should be used for making jam slices.The treatment for making soursop jam slices were butter (1,5%,3%;5%)and agar (0.2%,0.4% and 0.6%). The result showed that the formula with 3% butter and 0.2% agar was the best soursop jam slices formula according to organoleptic test.The result of water content analysis from the best formulation of soursop jam slices showed 14.8%, total sucrose 64.6%,pH 3.99,and TPC 1.9 X 10 kuadrat coloni/gram.
(Additional Effects of Chitosan and Turmric Solution to Soup Noodle Quality) Alamsyah, Rizal; Susanti, Irma; Nurhayati, Lilis
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

Soup noodle is one kind of the noodle that prevered by a lot of Indonesian people. Sunch noodle has short shelf life due to easiness for deterioration. The prolong the shelf life of this noodle, chemical ingredients are commonly used as formalin solution taht is harmful for humankind health. There are some alternatives of natural preservatities such chitosan and turmeric that can be treated to substitute the chemical preservatities. This study was devoted to investigate the effect of natural preservatives chitosan and turmeric sollution addition on soup noodle quality. The experiments use soup noodle which immerses into: 15ppm, 45ppm and 75 ppm of chitosan solution. 1% and 1.5% of turmeric solution. The analysis of quality of soup noodle were conducted in term of visual deterorietion, pH, moinsture content, totalized titration acid, total plate count (TPC), and opganoleptic tests. The experiment showed that soup noodle which were immersed into 15 ppm, 45 ppm, and 75 ppm of chitosan solution as well as into 1% and 1.5% of tumeric solution keep noodle good only for less then 24 hours. The soup noodle in the next 24 hours has a bad smell, acid condition, and TFC value is not eligible to the SNI standard that 1.0 x 10-6 coloni/g.
The Optimation of Shrimp Shells Demineralisation, Deproteinisation, and Deasetilation on Water Soluble Chitosan Production Alamsyah, Rizal; Heryani, Susi; Susanti, Irma
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

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Abstract

Shrimps shell still considered a solid waste (solid waste) and the problem of environmental pollution. Shrimp shell processing into high value-added products such as chitin and chitosan water soluble can expand its application in user industries. This study was aimed to obtain optimal condition for shrimp shells which resulted from quick frozen shrimp into water soluble chitosan (WSC). Stage of the process was conducted on the extraction of chitin (demineralization and deproteinasi), extraction of acid-soluble chitosan (ASC) (deacetylation), and manufacture of water-soluble chitosan. Demineralization of shrimp shells performed using 1 N HCL, the ratio (1:4), at a temperature of 70-75 C. Deproteinisasi performed using NaOH 3.5%, ratio (1:4) at a temperature of 80-85 C, the results of the deproteinisasi is chitin. Extraction of chitosan (deacetylation process) is done using NaOH 50%, ratio (1:20) at a temperature of 120-140 C. Demineralization, deproteinization, and deacetilation were conducted for 4 and 6 hours. One treatment was also conducted to produce ASC by applying directly deacetilation NaOH 50% at 140 C without demineralization and deproteinization. For the WSC stage, ASC producd was then mixed with DMAc (dimethyl acetate), stored (for aging), separated, washed, dried, and blended. The best treatment is demineralization process step, deproteinisasiand deacetylation for 4 hours, which ASC yield of 28.33% and WSC 15.46%. As for the process of direct deasetilisasi, produced the greates chitosan. The best characteristics of WSC was expressed in term of solubility (5 mg WSC/250 mL water), moisture content (10,0%), mineral or ash content (0.16%), nitrogen content (2.11%), viscosity (6 cps), and degree of deacetylation (64,75%).
Karakterisasi dan Pendugaan Daya Tahan Simpan Bio Oil (Minyak Alpukat dan Minyak Buah Merah) Susanti, Irma; Christian Siregar, Nobel
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Penelitian ini bertujuan untuk menduga masa simpan bio oil (minyak alpukat dan minyak buah merah) dalam kemasan botol kaca gelap dengan volume 50 mL. Metode penelitian yang dilakukan adalah metode akselerasi model Arrhenius dengan menyimpan produk minyak pada berbagai suhu yang ditentukan yang dianggap sebagai kondisi ekstrim. Suhu penyimpanan untuk minyak alpukat dan minyak buah merah adalah 350C, 400C dan 450C dan suhu ruang sebagai kontrol. Penyimpanan dilakukan selama 98 hari dengan selang waktu pengamatan 2 minggu sekali. Pendugaan umur simpan minyak alpukat apabila disimpan dalam suhu ruang adalah 2 tahun 2 bulan, sedangkan untuk minyak buah merah  yaitu 8 bulan.
Co-Authors -, Solechan Alamsyah, Rizal Chandra, Fadli Christian Siregar, Nobel Hawani Loebis, Enny Heryani, Susi Ima Wardayanie, Ning Mulyani, Nova Nurhayati, Lilis Sapto Hartanto, Eddy