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Jurnal Teknologi Hasil Pertanian
Published by Universitas Sebelas Maret
ISSN : 19790309     EISSN : 26147920     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal “Teknologi Hasil Pertanian”, publishes original articles, review articles, and short communications on the fundamentals, applications and management of Agricultural Product Technology areas. The journal's aim is to offer scientist, researchers and other related professionals the opportunity to share their finding and disseminate knowledge in all the related topics of biotechnology, quality management, and technologies associated with production or product development.
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 16, No 1 (2023): Februari" : 6 Documents clear
Pengaruh Enzim Amilase Brevibacterium sp dan Glukoamilase Terhadap Kemampuan Penjerapanan Minyak Pada Pati Singkong Fina Uzwatania; Putri Ajeng Syahru Rahma; Dwi Ajias Pramasari; Riska Surya Ningrum; Dewi Sondari
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.62318

Abstract

Improper oil waste management contributes to environmental degradation, notably water pollution. Because conventional methods for treating oil pollutants are costly and have limited removal efficacy, the use of natural adsorbents is recommended due to their dependability and affordability. The purpose of this study was to see how modified cassava starch affected oil adsorption using two types of enzymes: Brevibacterium sp amylase enzymes derived from Indonesian marine bacteria and commercial amylase enzyme (Dextrozyme® GA).Oil-adsorption degree is applied to several types of oil, including palm oil and olive oil. The findings revealed that the properties of modified starch differed from those of native starch in both physical and chemical terms. The modified starch produced by hydrolysis of the glucoamylase enzyme (Dextrozyme ® GA)had a yield of 80.16 %, reducing sugar content of 0.20 g/L at 24 h, and a particle size of 377 nm, which is lower than the starch hydrolyzed by Brevibacterium sp. In contrast, the degree of oil adsorption in the glucoamylase enzyme (Dextrozyme ® GA) is higher than Brevibacterium sp. Statistical analysis showed that the oil adsorption degree is affected by the type of enzyme, therefore, the modified starch from Brevibacterium sp still needs improvement to be competitive for oil adsorption compared with the modified starch from the glucoamylase enzyme (Dextrozyme ® GA).
Evaluasi Kualitas Sensoris dan Fisikokimia Mi Basah Sorgum (Sorghum bicolor L. Moench) sebagai Pangan Fungsional Sigit Prabawa; Anisya Zoelnanda; Choiroel Anam; Samanhudi .
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.70730

Abstract

Sorghum contains nutrients and has the potential to become functional food. The purpose of the research is to know sensory, physicochemistry, and it’s potency as functional food of noodle made from wheat flour substituted by sorghum flour from Numbu and Super 2 variety. The comparison of wheat and sorghum flour used in this research are 35:65; 50:50 ; and 65:35. This research used sorghum flour used to make the noodle comes from two different variety, Numbu and Super 2. Anova was used to analyze the difference between groups and DuncanMultiple Range test for within groups. Sensory analysis was done using 40 untrained panelists shows that there was significant difference based on formulation on the color, aroma, flavor, texture, elasticity, and overall parameters, but there was no difference based on sorgum variety. Noodle samples with higher proportion of sorghum has lower score. The highest sensory value was obtained by wet noodle made from 35% soghum fluor from Numbu variety. Wet noodle resulting from wheat flour and sorghum flour have elongation score range from 10.5833–40.0000%. Water content of the noodle samples range from 33.3731–38.4184%, ash content range from 0.4799–0.8670%, protein content range from 6.2080–8.1109%; fat content range from 1.1250–2.5684%; meanwhile carbohydrate contain range from 51.9081–57.1975%. The noodle has potential to be functional food product due to high antioxidant activity (84.32–89.12%) and the dietary fiber content (2.540–4.370%).
Karakteristik Struktur, Amilograf, dan Kecernaan Pati Alami Jelai (Coix lacryma-jobi L) Siti masithah Fiqtinovri; Didi Adriansyah; Risnafaty .
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.64010

Abstract

Jelai (Coix lacryma jobi L.) that is cultivated in Bulungan Regency has thin and soft skin, yellowish brown in color and slightly shiny surface. The high content of starch and other components in barley increases the potential of Jelai as a food that has functional properties. This study aims to examine the relationship between the structural characteristics, amylograph properties, and digestion of Jelai natural starch (PAJ) and compare it with commercial cassava starch (PS) and corn starch (PJ). The research is started with the isolation process of jelai starch and then structural observations were carried out by SEM test, amylograph properties through RVA test, and digestibility including rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). PAJ has a low amylose content and a polygonal morphology with a clearly visible central pore / channel. The crystallinity of PAJ is slightly high with A-type crystalline, the same as PJ and PS. The starch structure in PAJ contributed to a slightly lower gelatinization temperature compared to PJ and the lowest setback viscosity compared to PJ and PS which indicated that PAJ was more resistant to retrogradation, as well as the highest RS levels and the lowest RDS compared to PJ and PS. 
Kajian Enzim Fibrinolitik pada Mikroorganisme Asal Pangan Fermentasi Asia: Review Fathma Syahbanu; Setyaning Pawestri
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.72623

Abstract

Data collected by WHO in 2019 shows an estimated 17.9 million (equivalent to 32% of global death). The total number is due to cardiovascular disease, 85% were due to heart attacks and strokes. One of the basic pathophysiologies of stroke is atero-thromboembolic (thrombosis). The accumulation of clots formed by fibrin in blood vessels can inhibit several processes in the body system, such as blood flow, oxygen transportation, and transportation of nutritional and non-nutritional compounds needed. Fibrinolytic enzymes from food microbes have attracted attention for further research as thrombolytic agents. The Bacillus genus from fermented foods can produce strong fibrinolytic enzymes, such as Bacillus natto from natto (Japan), Bacillus subtilis KCK-7 from Chungkook-jang (Korea), Bacillus weihenstephanensis from shrimp paste (Vietnam), Bacillus amyloliquefaciens MH18B1 from Hawaijar (India), Rhizopus chinensis 12 from Chinese wine (China), and Bacillus pumillus and Bacillus subtilis K2 from fermented soybean food products such as tempe gembus, red oncom, and moromi (Indonesia). The high protein content in soybeans can be used as a medium for the growth of proteolytic and fibrinolytic microorganisms. Studies in Asia regarding fibrinolytic enzymes from fermented foods are still limited, even though the Asian region comprises many countries rich in fermented foods. This review is relevant to healthy food ingredients from local fermented foods. Recently, microbial fibrinolytic enzymes from fermented foods have received tremendous interest in the medical field. Many local fermented foods are a potential source of fibrin-degrading enzymes, which can be further developed to treat diseases like stroke and heart attack. This article aims to review microbial fibrinolytic enzymes from various fermented foods and their impact on health, especially thrombosis. This manuscript review uses the narrative review method. From the overall discussion, it can be concluded that fermented foods have properties as fibrinolytic agents.
Pemanfaatan Pati Sagu pada Pembuatan Kapsul dengan Penambahan Gliserol Febby Jeanry Polnaya; Milian Tengker; Vita Novalina Lawalata
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.59502

Abstract

The purpose of this study was to determine the effect of several concentrations of glycerol in the manufacture of capsules from sago starch phosphate. Edible film testing includes physical, mechanical, and barrier film properties, while capsule testing includes moisture content, disintegration time, and dissolution. The design used was a completely randomized design consisting of a non-factorial with three levels of glycerol concentration (15, 25, and 35%, v/v). Variables measured were thickness, transparency, tensile strength and elongation, water vapor transmission rate, moisture content, disintegration, and dissolution. The results showed that the glycerol affects the starch molecule’s bond thereby increasing the rate of thickness, elongation, water vapor transmission rate, moisture content, disintegration, and dissolution, even while can decreasing the tensile strength. The concentration of 15% glycerol showed the best results compared to other concentration treatments.
Aktifitas Antioksidan Kue Mochi dengan Penambahan Ekstrak Beras Ketan Hitam, Ubi Jalar Ungu dan Buah Bit Akhmad Mustofa; Liana Dewi Pratiwi; Yannie Asrie Widanti
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.60407

Abstract

Mochi cake is loved by many people because it has a good taste with a soft texture. In general, this cake is made with the main ingredients of glutinous rice, peanuts and cornstarch. Currently, there are many innovations in making mochi cakes with different ingredients. The purpose of this study was to determine the chemical and organoleptic characteristics of mochi cake which has the highest antioxidant activity and is preferred by consumers. The study used a factorial completely randomized design with the first factor being the type of extract (black glutinous rice, purple sweet potato, beetroot) and the second factor being the concentration of the added extract (50%, 70% and 90%). The results showed that the mochi that had the highest antioxidant activity and was favored by consumers was mochi with the addition of purple sweet potato extract with an extract concentration of 70%. The mochi has antioxidant activity characteristics reaching 52.08%; total phenol 276.76 mg GAE/100 g, moisture content 33.17%; 0,23% of ash; 7,04% of protein; 0,13% of fat; total carbohydrates by 59.41%. The organoleptic characteristics of mochi in that treatment were purple color (2,62); quite sticky (3.88); quite chewy (3.37); less off flavor (2.81) and the most preferred overall (3.31). The use of natural pigments that also have antioxidant activity needs to be done to improve the quality of food ingredients.concise and factual abstract is required.

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