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All Journal Agrointek
Asful Hariyadi
Teknik Kimia, Institut Teknologi Kalimantan, Balikpapan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Fermentasi biji durian khas Kalimantan sebagai pengganti tepung terigu dengan metode perendaman berseri Jefri Pandu Hidayat; Siti Munfarida; Asful Hariyadi
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.21756

Abstract

Durian seed modification is aimed at increasing the functional properties of a wheat flour alternative. The research combined immersion in Na2S2O5 and fermentation using L. plantarum solution. The influence among the solid consistency, starter concentration, and time process variable by Complete Randomized Design (RAL) duplicate experiment to get superlative condition. Runge-Kutta (RK) third-order method used the kinetic modeling algorithm. The RK solver was completed using the optimization solver in Ms. Excel 2021. The analysis of variance (ANOVA) was performed using Minitab 18.1. The functional properties parameters were measured consisting of carbonyl, carboxyl, degree of substitution, swelling power, solubility, water and oil absorption. The maximum specific growth rate of L. plantarum was 1.902/hours and the brown pigment degradation rate was 0.0016/minutes. It showed that the best form for time preliminary process was 120 minutes. It is followed by a raw material consistency of 15% (w/v), a starter concentration of 5% (v/v) at 24-hour fermentation. At the best process condition, the modified durian seed flour have carboxyl content 1.028%, carbonyl 0.48%, degree of substitution 0.078, swelling power 8.5 g/g, water solubility 7.64%, water and oil absorption capacity, 162.43% and 28.81% respectively. Whereas the functional properties are still not close to commercial wheat flour SNI 3751:2018. Hereafter, the parametric using growth model was expressed for the future bio-reactor design.
Fermentasi biji durian khas Kalimantan sebagai pengganti tepung terigu dengan metode perendaman berseri Jefri Pandu Hidayat; Siti Munfarida; Asful Hariyadi
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.21756

Abstract

Durian seed modification is aimed at increasing the functional properties of a wheat flour alternative. The research combined immersion in Na2S2O5 and fermentation using L. plantarum solution. The influence among the solid consistency, starter concentration, and time process variable by Complete Randomized Design (RAL) duplicate experiment to get superlative condition. Runge-Kutta (RK) third-order method used the kinetic modeling algorithm. The RK solver was completed using the optimization solver in Ms. Excel 2021. The analysis of variance (ANOVA) was performed using Minitab 18.1. The functional properties parameters were measured consisting of carbonyl, carboxyl, degree of substitution, swelling power, solubility, water and oil absorption. The maximum specific growth rate of L. plantarum was 1.902/hours and the brown pigment degradation rate was 0.0016/minutes. It showed that the best form for time preliminary process was 120 minutes. It is followed by a raw material consistency of 15% (w/v), a starter concentration of 5% (v/v) at 24-hour fermentation. At the best process condition, the modified durian seed flour have carboxyl content 1.028%, carbonyl 0.48%, degree of substitution 0.078, swelling power 8.5 g/g, water solubility 7.64%, water and oil absorption capacity, 162.43% and 28.81% respectively. Whereas the functional properties are still not close to commercial wheat flour SNI 3751:2018. Hereafter, the parametric using growth model was expressed for the future bio-reactor design.
Penentuan kondisi optimal operasi deodorisasi bertahap untuk memaksimalkan retensi karoten dalam produksi minyak sawit merah (RPO) Jefri Pandu Hidayat; Siti Munfarida; Rizka Lestari; Asful Hariyadi; Adrian Prananda Putra; Andini Angelina Putri; Ahmad Maulidi
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.25867

Abstract

Red palm oil (RPO) is an intermediate superfood derived from palm oil, with the potential to reduce stunting and supply sustainable phytonutrients aligned with SDGs 4 in Ibu Kota Nusantara (IKN), East Kalimantan. RPO contains significantly higher carotene levels than commercial oils which is produced through physical modification processes to remove phospholipids and palm distinctive smell by beta-ionone. This study focuses on optimizing the deodorization process that removing impurity and volatile compounds. The optimization used Response Surface Methodology (RSM) with Central Composite Design (CCD) across 13 experimental runs, varying two key parameter temperature (118–133°C) and heating time (238–253 minutes). The novelty of deodorization process using multi-flash autovaporization by lower temperature for better preserve carotene. The effects on carotene content, free fatty acids (FFA), and density were analyzed using Design Expert 13 software. The optimal condition was found at 120°C for 240 minutes, resulting in 280 ppm carotene, 1.11% FFA, and a density of 0.948 g/cm³. The carotene kinetic model has been foundwhere X is temperature and Y is time. Statistical and graphical analysis confirmed that the final product met Indonesian standards SNI 3741:2013 and 9098:2022, which require FFA below 5% and carotene above 30 ppm.
Co-Authors Adrian Prananda Putra Ahmad Maulidi Andini Angelina Putri Jefri Pandu Hidayat Rizka Lestari Siti Munfarida Siti Munfarida