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PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR Krishna Purnawan Candra; Anis Sofianur; Bernatal Saragih; Yuliani Yuliani
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.12476

Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e., Kepok (Musa acuminata x balbisiana), Talas (Musa acuminata Colla var. Talas), and Cavendish (Musa acuminata Colla var. Cavendish). This research is a single factor experiment arranged in a completely randomized design with three (banana species) treatments and five replications. Data were analyzed by ANOVA except for wettability data, and gelatinization profile is processed using the Kruskal-Wallis test. The experimental parameters were swelling power, starch solubility, bulk density, water absorption capacity, oil absorption, and color. The results showed that swelling power and oil absorption of the banana flour from the three banana species are not significantly different (p > 0.05) but significantly different (p < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for Kepok, Talas, and Cavendish banana flour was 79.45°C, 81.45°C, and 78.20°C, respectively. In this research, we found that the physical properties of Talas banana flour are in between the physical properties of Kepok and Cavendish banana flour.

Profil Organoleptik Dan Kandungan Gizi Naget Ikan Gabus Yang Difortifikasi Kecambah Kacang Hijau Yuliani Yuliani; Muhammad Fahri; Marwati Marwati; Krishna Purnawan Candra
Jambura Fish Processing Journal Vol 3, No 2 (2021): VOLUME 3 NOMOR 2, JULY 2021
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v3i2.11051

Tujuan penelitian ini adalah untuk menganalisis profil organoleptik, kandungan gizi, dan total kalori Naget Ikan Gabus (NIG) dengan fortifikasi Kecambah Kacang Hijau (KKH). Penelitian ini merupakan penelitian faktor tunggal dalam rancangan acak lengkap, dengan enam perlakuan dan setiap perlakuan diulang sebanyak 3 kali. KKH yang ditambahkan adalah 0, 5, 10, 15, 20, dan 25% dari jumlah daging ikan gabus. Data kandungan gizi dan total kalori dianalisis menggunakan Analysis of Variance dilanjutkan dengan uji beda nyata terkecil pada taraf α 5%, sedangkan data organoleptik dianalisis secara deskriptif berdasarkan frekuensi terbanyak (modus). Hasil penelitian menunjukkan bahwa fortifikasi KKH sampai dengan 25% memberikan pengaruh nyata terhadap karakteristik organoleptik dan gizi NIG (p0,05). NIG dengan penambahan KKH sampai dengan 10% mendapat respons disukai untuk atribut aroma, rasa, dan tekstur, sedangkan warna disukai hingga penambahan kecambah kacang hijau sebanyak 25%. NIG yang dihasilkan berwarna kuning keemasan hingga kuning kecokelatan. Semakin tinggi penambahan konsentrasi KKH menyebabkan respons sensoris mutu hedonik untuk aroma dan rasa ikan gabus menurun, sebaliknya respons sensoris mutu hedonik untuk aroma dan rasa KKH menjadi meningkat. Semakin besar penambahan KKH juga meningkatkan kelembutan tekstur NIG, serta meningkatkan kadar Abu; Air, Lemak; dan Protein, tetapi menurunkan kadar Karbohidrat dan total kalori NIG.

Optimization Method for Bioethanol Production from Giant Cassava (Manihot esculenta var. Gajah) Originated from East Kalimantan Krishna Purnawan Candra; Kasma Kasma; Ismail Ismail; Marwati Marwati; Wiwit Murdianto; Yuliani Yuliani
Indonesian Journal of Chemistry Vol 19, No 1 (2019)
Publisher : Universitas Gadjah Mada

Here is the first report of bioethanol production from giant cassava, a variety of cassava originated from East Kalimantan. Hydrolysis on freshly grated cassava with two different acids was studied separately. The experiment was conducted as a single factor experiment in Completely Randomized Design (CRD) with five treatments (0.0–1.0 M of acid solution), each replicated three times. Reducing sugars, unhydrolyzed substance (fibers), and hydrolysate clarity was determined. The experiment was continued by studying fermentation condition using factorial experiment (2 x 4) in CRD. The first factor was starter concentration (Saccharomyces cerevisiae, 5 and 10%) and the second factor was fermentation time (2–11 days). Biomass and alcohol content in fermentate were determined. The data were analyzed by ANOVA, excluding alcohol content that analyzed by the non-parametric statistic. Optimization using regression analysis showed that hydrolysis by HCl was more effective than H2SO4. Hydrolysis solution of 0.58 M HCl gave an optimum reducing sugar in hydrolysate (5.6%), which equivalent to a yield of 28.18%. Starter concentration affected significantly on biomass and alcohol content (p < 0.001) of fermentate, while fermentation time affected significantly only on alcohol content (p < 0.001). Optimum condition of cassava hydrolysate fermentation (100 mL) was using 5% yeast for 8 days, which gave a yield of 14.17% bioethanol.

Rendemen dan kualitas minyak nilam (Pogostemon cablin Benth.) dari Kalimantan Timur serta analisis tekno-ekonominya Nur Amaliah; Krishna Purnawan Candra; Viky Bayu Parytha; Arif Kurniawan; Tazri Amrullah; Bernatal Saragih; Hudaida Syahrumsyah; Yuliani Yuliani
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.v16i2.12421

This study aimed to determine the patchouli oil (PO) business in the province of East Kalimantan based on data on the yield and quality of PO produced from several PO production centers in East Kalimantan. Bangun Rejo Village in Kutai Kartanegara Regency, Sepaku I Village and Argo Mulyo Village in Penajam Paser Utara Regency were selected as samples in this study. PO extraction from plant samples from each village was carried out using a laboratory-scale wet distillation method (3 kg leaves, branches) per batch. Each batch was carried out with six replications using different samples. The sample of PO produced by farmers was used as a control. The results showed that the yield of PO from the three villages reached 1.25-1.76%, while the quality of the oil showed an acid number of 2.407-4.747%, ester number 11.843-16.768%, PO content 33.670-43.693%, iron content 1.096-8.538 mg/kg, density 0.614-0.822 g/cm3, refractive index 1.509 nD20 and light-yellow to yellow. PO produced by farmers has an acid number of 6.311-11.920%, ester number 16.269-19.822%, ethanol solubility 1:5-1:9, patchouli alcohol content 31.96-40.89%, iron content 0.460-1.105 mg/kg, density 0.946-1,509 g/cm3, refractive index 1.508-1.510 nD20 and yellow to dark yellow in colour. Techno-economic analysis (using laboratory-scale extraction yield data) shows that PO refining business in the two villages is feasible to be carried out with B/C values of 3.62 and 6.37 for Sepaku I Village and Bangun Rejo Village. Still, it is not feasible for Argo Mulyo (B/C value of 0.842)

Study of white frangipani flower and bitter grape stem ethanol extract combination on antibacterial and antioxidant activities KRISHNA PURNAWAN CANDRA; WIJAYANTI KUSUMA WARDHANI; ANTON RAHMADI; MIFTAKHUR ROHMAH; YULIANI YULIANI
Jurnal Natural Volume 20 Number 3, October 2020
Publisher : Universitas Syiah Kuala

Frangipani flower (Plumeria acuminata) and bitter grape (Tinospora crispa L. Miers) stem extract alone shows antimicrobial and antioxidant activities. However, there is a limited report about the actions from the combination of both extracts. Combinations of ethanol extract of white frangipani flower (EFF) and ethanol extract of the bitter grape stem (EBS), each of 0, 1, 2, and 3% were tested for inhibition against Staphylococcus aureus growth and DPPH (1,1-diphenyl,2-picrylhydrazyl) free radicals. A yield of 3.17 and 2.62 g of EFF and EBS, respectively, were resulted from 100 g of dried powdered of the white frangipani flower and bitter grape stem using 200 mL of absolute ethanol. The antimicrobial test was assayed using a 10% stock solution of extract diluted in water. The combination of EFF and EBS showed a synergistic effect on antimicrobial activity, but it proved an antagonistic effect on antioxidant activity. The combination of EFF 3% and EBS 3% showed the highest inhibition index on the S. aureus growth , i.e. 2.02±0.06, which is higher than the inhibition index of Amoxycillin 2%, i.e. 1.85±0.09. The highest antioxidant activity showed by 1% EFF alone (57.5 ± 0.60%), while the lowest was from the combination of EFF 1% and EBS 3% (23.4±0.30%).

Colorimeter design for dry food-products inspection using TCS3200 sensor and Arduino Mega-2560 Sulistyo Prabowo; Chandra Kadwa Utama Sutrisno; Krishna Purnawan Candra; Anton Rahmadi; Yuliani Yuliani
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.02.4

This report describes the successful construction of a Colorimeter CK20.1 prototype using a TCS3200 sensor based on the Arduino Mega-2560 microcontroller for solid foodstuffs inspection. The sample color exposed is presented in RGB form. In this experiment, a commercial colorimeter (ColorFlex EZ Spectrophotometer, with the output, is in L*a*b* form) was applied as a validator of the prototype quality performance on color reading for green beans, wheat flour, palm sugar, ground coffee, and cocoa powder. Data were analyzed for mean comparison using t-test or Mann-Whitney for normally or not normally distributed data, respectively. Before data analysis, the RGB data provided by the prototype was transformed to L*a*b* by the template available from colormine.org and vice versa for the data provided by the ColorFlex EZ. The results showed that color component measurement data from the Colorimeter CK20.1 prototype and the Color FlexEZ were significantly different (p<0.05) for all the foodstuffs observed; however, the color produced by each color component is likely very similar visually. Further development of the CK2.1 prototype is being done to provide a cheap and practical color detector.

Chemical Profile and Observing Honey Adulteration Using Fourier Transform Infrared (FTIR) Spectroscopy and Multivariate Calibration Sulistyo Prabowo; Yudha Agus Prayitno; Yuliani
Journal of Food and Pharmaceutical Sciences Vol 8, No 1 (2020): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.653

Honey is a complex mixture that contains nutrients and bioactive composition and chemical compositionthat is needed by the human body. Honey is also rich in antioxidants because it is prone to falsification given its manyproperties. This study discusses the chemical and nutritional profiles and the observation of counterfeiting in honey usingthe infrared septicroscopy method. The honey used is obtained from providers of native honey from Kalimantan forestswith 3 kinds of honey brands, namely Mahuka A (MHA), Mahuka B (MHB) and Mahuka C (MHC). Tests of chemicaland nutritional profiles included Water content, ash content, protein content, fat content and calcium levels followed byhoney counterfeiting observation using the Fourier Transform Infrared (FTIR) method with a combination of Partial leastsquare (PLS) calibration model and Principle Component Regression (PCR). The results of all honey samples havevarying values in the water content between 26.75 - 31.00%. Ash content of 0.10 -0.16%. Protein content 0.24 - 0.88%fat content 0.08 -0.44% carbohydrate content. Observation of FTIR honey counterfeiting is used to replace the authenticity of Honey (MH). FTIR combined with Partial Least Square (PLS) was optimized in the subsequent testing ofa mixture of sucrose (MCS) with native honey (MH). Calibration models were taken in a combination of regions 1423 -1825 cm-1. A high coefficient of determination (R2) of 0.9960 with a calibration value (RMSEC) of the root error of thesquare root low of 0.0898% v / v was successfully understood in the MHA on the PLS model. high R2 values and lowRMSEC and RMSEP values on calibration and validation assessments with both accuracy and precision models used.

Profil Kualitas Organoleptik Produk Segar Dan Matang Dari Ikan Nila (Oreochromis niloticus) Hasil Pengawetan Menggunakan Daun Keluwek (Pangium Edule Reinw.) Krishna Purnawan Candra; Onedha Hosana; Yuliani Yuliani; Aswita Emmawati
Jurnal Pertanian Khairun Vol 2, No 2: (Desember, 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i2.7296

Dayak tribe, as the native people of Kalimantan, has used the Keluwek plant for generations to prepare food sources of protein such as meat and fish. Apart from getting a preferred taste, this plant has also extended the food shelf life. This research aims to determine the sensory response profile of cooked products from preserved fish using Keluwek leaves. Tilapia fish is preserved using chopped Keluwek leaves for 2 days, then steamed and fried to get the cooked product. The organoleptic properties of fresh fish from preservation were compared with fresh fish without preservation using a quality assessment score of 1-9 based on SNI 01-2729.1-2006 for eyes, body surface mucus, odor, and texture. The cooked product's hedonic organoleptic properties and hedonic quality (color, aroma, taste and texture) were also observed (score 1-5). The results showed that on day 2 of preservation, the sensory properties of preserved fish were significantly different (p0.001) from fish without preservation for the eye, body surface mucus, smell, and texture attribute. Meanwhile, the sensory properties of the steamed cooked product are significantly different (p0.001) from those for the taste attribute but are not significantly different (p0.001) for the color, aroma, and texture attribute. Likewise, the sensory properties of the cooked fried product are significantly different (p0.001) for the color, aroma, taste and texture attribute. The steamed cooked product of preserved tilapia received a neutral response. for the attribute of color, aroma, taste, and texture. Meanwhile, the cooked fried product of preserved tilapia received a bit dislike response for the attribute of color, smell, taste, and a neutral response to texture attribute.Keywords: Keluwek, Nile fish, fish preservation.

Crystal Palm Sugar Yield Optimization and Its Chemical and Sensory Characteristics Marwati; Irma Febriandini; Krishna Purnawan Candra; Yuliani; Hamka Nurkaya
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v6i2.6095

Crystal palm sugar (CPS) is crystal brown sugar produced from palm tree sap. The quality of CPS depends on the quality/freshness of the sap, while the sap quality depends on the tapping method and its freshness. This study aimed to determine the appropriate sap tapping time of Arenga palm (Arenga pinnata) for raw material in CPS processing. The sap tapping time was carried out at 3, 6, 9, and 12 hours, each with four replications. Sap tapping was done by adding five grams of sodium bicarbonate into the sap container. Parameters observed were sap pH, yield, chemical properties (moisture content, ash content, and reducing sugar content), and sensory properties (color, aroma, texture, and taste) of the CPS. The data were processed by ANOVA and polynomial regression. The results showed that sap tapping time significantly affected (p<0.05) the sap pH and reducing-sugar content of CPS, but not (p>0.05) the yield, water content, ash content, and sensory response of CPS. However, using quadratic polynomial regression shows that CPS yield is optimum by processing the palm sap at about seven hours of tapping time, i.e., 14.56% and 12.47% for coarse and fine CPS, respectively. The sap pH obtained from the seven hours of tapping time was 6.8-7.1. The CPS has a reducing sugar content of 26.94% and overall hedonic characteristics of moderately like. The hedonic quality characteristics of the CPS are typical palm sugar for aroma, slightly brown for color, slightly hard for texture, and sweet for taste.

Study of white frangipani flower and bitter grape stem ethanol extract combination on antibacterial and antioxidant activities KRISHNA PURNAWAN CANDRA; WIJAYANTI KUSUMA WARDHANI; ANTON RAHMADI; MIFTAKHUR ROHMAH; YULIANI YULIANI
Jurnal Natural Volume 20 Number 3, October 2020
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v20i3.17175

Frangipani flower (Plumeria acuminata) and bitter grape (Tinospora crispa L. Miers) stem extract alone shows antimicrobial and antioxidant activities. However, there is a limited report about the actions from the combination of both extracts. Combinations of ethanol extract of white frangipani flower (EFF) and ethanol extract of the bitter grape stem (EBS), each of 0, 1, 2, and 3% were tested for inhibition against Staphylococcus aureus growth and DPPH (1,1-diphenyl,2-picrylhydrazyl) free radicals. A yield of 3.17 and 2.62 g of EFF and EBS, respectively, were resulted from 100 g of dried powdered of the white frangipani flower and bitter grape stem using 200 mL of absolute ethanol. The antimicrobial test was assayed using a 10% stock solution of extract diluted in water. The combination of EFF and EBS showed a synergistic effect on antimicrobial activity, but it proved an antagonistic effect on antioxidant activity. The combination of EFF 3% and EBS 3% showed the highest inhibition index on the S. aureus growth , i.e. 2.02±0.06, which is higher than the inhibition index of Amoxycillin 2%, i.e. 1.85±0.09. The highest antioxidant activity showed by 1% EFF alone (57.5 ± 0.60%), while the lowest was from the combination of EFF 1% and EBS 3% (23.4±0.30%).

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