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agriTECH

agritech
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Published by Universitas Gadjah Mada

ISSN : 02160455 EISSN : 25273825 DOI : 10.22146/agritech

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is published by Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta in colaboration with Indonesian Association of Food Technologies (PATPI).

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 15 Documents

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Search results for , issue "Vol 37, No 3 (2017)" : 15 Documents clear

Pengaruh Pelapis dapat Dimakan dari Karagenan terhadap Mutu Melon Potong dalam Penyimpanan Dingin Doddy Andy Darmajana; Nok Afifah; Enny Solihah; Novita Indriyanti
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Recently, fresh-cut melon consumption has been increasing due to the health benefits. One of methods to reduce the decay of quality by minimal processing of fruits is edible packaging. This method may extend the shelf-life of fresh-cut melon. The objective of this research was to study the effectiveness of the edible coatings and edible films to maintain the quality of fresh-cut melon during storage at 10°C for 6 days. The edible solutions were prepared by dissolving carrageenan of 2%, glycerol of 1%, and tween 80 of 0.2% into aquadest. These solutions were used as coating systems by dipping and wrapping method. Uncoated fruits served as controls. Quality was measured in terms of weight loss, hardness, soluble solids, pH value, and total plate count. The result revealed that for all treatments the value of weight loss, soluble solid content, and total plate count increased during storage whilst hardness, pH, decreased. In terms of microbiological, the coating improved the shelf-life of fresh-cut melon (up to 2 days) compared to the controls. ABSTRAKKonsumsi buah melon potong segar meningkat beberapa tahun terakhir karena manfaat kesehatannya. Salah satu alternatif terbaru untuk mengurangi penurunan kualitas yang disebabkan oleh pengolahan minimal buah-buahan adalah pengembangan edible packaging (kemasan dapat dimakan). Mereka diharapkan dapat memperpanjang umur simpan buah melon potong. Tujuan penelitian untuk mempelajari efektivitas edible coating dan edible film untuk menjaga kualitas buah melon potong segar selama penyimpanan pada temperatur 10oC selama 6 hari. Larutan edible dibuat dengan melarutkan 2% karagenan, 1% gliserol, dan 0,5% tween 80 dalam aquadest pada temperatur 70-80 °C. Larutan ini digunakan sebagai sistem pelapisan dengan metode pencelupan dan metode pembungkusan. Buah melon tanpa pelapis disiapkan sebagai kontrol. Pengukuran kualitas buah melon meliputi susut bobot, kekerasan, total padatan terlarut, nilai pH, dan total plate count. Hasil penelitian menunjukkan bahwa untuk semua perlakuan terjadi peningkatan susut bobot, total padatan terlarut, dan angka lempeng total selama penyimpanan, sementara kekerasan dan pH mengalami penurunan. Dalam hal mikrobiologi, pelapisan meningkatkan masa simpan buah melon potong (hingga 2 hari) dibandingkan dengan kontrol.Kata kunci: Karagenan; edible coating; edible film; melon

Pengaruh Penambahan Maltodekstrin dan Suhu Inlet Spray Dryer terhadap Karakteristik Fisiko-Kimia Bubuk Sari Kerandang (Canavalia virosa) Titiek Farianti Djaafar; Umar Santoso; Anggara Ariestyanta
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kerandang (Canavalia virosa) can be found in sandy beaches in Kulon Progo and Bantul Regency, Yogyakarta. The kerandang seeds can be processed into kerandang milk such as soybean, as one form of product diversification. The objective of this study was to know the physicochemical characteristics of the kerandang milk powder. Peeled kerandang seeds were processed into kerandang milk with seed water ratio of 1:8 (w/v). The addition of maltodekstrin (0%, 5%, 7.5% and 10% (w/v)) into kerandang milk, then dried using a spray dryer with inlet temperature of 80 °C; 100 °C, and 120 °C. Analyses were conducted on the water content, bulk density, solubility, water holding capacity (WHC), fat holding capasity (FHC), soluble protein, total phenolic, genistein, and antioxidant activity. This study was conducted using acompletely randomized design with three replications. The results of this study showed that Water Holding Capacity of kerandang milk ranged of 2,98% to 64,55%. Inlet temperature, maltodextrin concentration and interaction of these two factors gave significant effects on the WHC of kerandang milk powder. FHC of kerandang milk powder increased (108.89%–262.25%) with the higher concentration of maltodextrin and spray inlet temperature. The bulk density of kerandang milk powder was between 0.34g/mL–0.58g/mL. Kerandang milk powder solubility at various pH was closely related tot he protein content in milk powder kerandang. The dissolved protein content of kerandang milk powder decreased with the increased of maltodextrin concentration and inlet temperature. The content of total phenolic of kerandang milk powder ranged from 1.33 gGAE/100g to7.55 gGAE/100g. The antioxidant activity of the kerandang milk ranged between 9.61% to 74.87%. ABSTRAKKerandang (Canavalia virosa) dapat dijumpai di sepanjang lahan pasir pantai di Kabupaten Kulonprogo dan Bantul, Yogyakarta. Biji kerandang dapat diolah menjadi sari kerandang seperti halnya kedelai, sebagai bentuk diversifikasi produk. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia bubuk sari kerandang. Biji kerandang kupas (tanpa kulit ari) diolah menjadi sari kerandang dengan perbandingan biji dan air 1:8 (b/v). Penambahan maltodekstrin sebanyak 0%; 5%; 7,5%; dan 10% (b/v) padasari kerandang, kemudian dikeringkan menggunakan spray dryer dengan suhu inlet 80 °C; 100 °C; dan 120 °C. Analisis yang dilakukan meliputi kadar air, bulk density, kelarutan, water holding capacity (WHC), fat holding capasity (FHC), protein terlarut, total fenolik, genistein, dan aktivitas antioksidan. Percobaan dilakukan menggunakan rancangan acak lengkap dengan ulangan percobaan sebanyak tiga kali. Hasil penelitian menunjukkan bahwa kemampuan menahan air (WHC) bubuk sari kerandang berkisar antara 2,98%–64,55%. Konsentrasi suhu inlet dan maltodekstrin serta interaksi keduanya memberikan perbedaan nyata terhadap WHC bubuk sari kerandang. FHC bubuk sari kerandang (108,89%–262,25%) mengalami peningkatan dengan bertambahnya konsentrasi maltodekstrin dan temperatur inlet spray dryer. Bulk density bubuk sari kerandang berkisar antara 0,34 g/mL–0,58 g/mL. Kelarutan bubuk sari kerandang di berbagai pH berhubungan erat dengan kandungan protein dalam bubuk sari kerandang. Protein terlarut bubuk sari kerandang menurun dengan semakin meningkatnya konsentrasi maltodekstrin dan temperatur inlet. Total fenolik bubuk sari kerandang berkisar antara 1,33 g GAE/100 g–7,55 g GAE/100 g. Aktivitas antioksidan bubuk sari kerandang berkisar antara 9,61%–74,87%.Kata kunci: Karakteristik; bubuk sari kerandang; fisiko-kimia

Fungal Population of Nutmeg (Myristica fragrans) Kernels Affected by Water Activity During Storage Kiki Nurtjahja; Okky Setyawati Dharmaputra; Winiati Pudji Rahayu; Rizal Syarief
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this investigation was to determine the effect of various water activities (aw) on fungal population in nutmeg kernels during storage. The seed nutmegs were obtained from ripe fruits one week after they fell on the ground in North Minahasa Regency, North Sulawesi Province, Indonesia. The kernels (moisture content ± 10%) were stored 0, 15, and 30 days in various aw (0.75, 0.80, 0.83, 0.90, 0.97) using saturated salt solutions at 29 °C in sorption containers. Serial dilution method followed by a pour-plate method in Dichloran 18% Glycerol Agar (DG18) was used to isolate and quantify the fungal population. Results revealed that kernels stored at aw = 0.75 was not significantly (p < 0.05) different from at aw = 0.80-0.83. Fungal population of kernels determined aw and significantly (p < 0.05) influenced by duration of storage. Range of aw 0.80-0.83 has a smaller total fungal population than aw ≥ 0.90. Thirteen different genera/species were isolated and identified including Aspergillus and Eurotium (6 species), Penicillium (3 species), Fusarium (2 species), 1 species each of Cladosporium or Syncephalastrum, and isolate A. The largest total fungal population (5.0×105 CFU g-1) was present at the beginning of storage (aw = 0.97) and it was dominated by Penicillium citrinum (2.6×105 CFU g-1) followed by Cladosporium cladosporioides (1.7×105 CFU g-1). After 30 days of storage (aw = 0.97) the population of P. citrinum was still dominant with a population of 2.4×104 CFU g-1. Eurotium chevalieri followed with a population of 1.2×104 CFU g-1.

Tingkat Kelarutan Peptida Tempe dengan Bobot Molekul Kecil pada Berbagai Jenis Pelarut Rusdah Rusdah; Maggy Thenawidjaya Suhartono; Nurheni Sri Palupi; Masahiro Ogawa
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

There are various methods exist to extract soluble peptide from soybean and its fermented products. This study was aimed to evaluate the solubility of low molecular weight peptide of tempe from two types of bean (GMO and non-GMO soybean) and two different treatment (boiling and non-boiling). The solvents used were water and organic solvents which commonly used as solvents for soy-fermented product. The result showed that acetonitrile (A): water (W): trifluoroacetic acid (TF) provided higher solubility of the peptides compared with water (p < 0.05). The addition of trifluoroacetic acid in acetonitrile-water mixture (A1W1) increased the peptide recovery about 1.522 mM (31.7%). The GMO tempe showed the higher content of peptide recovery compared with non-GMO tempe, while boiled tempe also gave higher peptide recovery than non-boiled tempe.ABSTRAKMetode ekstraksi peptida terlarut pada produk kedelai dan fermentasi kedelai sangat bervariasi. Penelitian ini dilakukan untuk menganalisa sifat kelarutan peptida dengan berat molekul kecil pada sampel tempe yang diambil dari dua jenis kedelai (GMO dan non-GMO) serta dua jenis perlakuan (perebusan dan tanpa perebusan) yang berbeda. Pelarut yang digunakan meliputi air dan pelarut organik yang umum digunakan dalam ekstraksi peptida kedelai dan produk fermentasinya. Hasil penelitian menunjukkan bahwa pelarut organik asetonitril: air: asam trifluoroasetat (A1W1TF) memberikan tingkat kelarutan peptida tempe kedelai lebih baik dibanding pelarut air (p < 0,05). Penambahan asam trifluoroasetat pada pelarut campuran asetonitril-air (A1W1) terbukti meningkatkan peptida terlarut hingga 1,522 mM (31,7%). Tempe GMO menunjukkan kelarutan peptida lebih tinggi dibanding non-GMO sedangkan proses perebusan juga diketahui mempunyai tingkat kelarutan yang lebih tinggi dibanding tempe tanpa perebusan.Kata kunci: Asetonitrile; kelarutan; peptida; tempe; asam trifluoroasetat

Aktivitas Antioksidan Danangiotensin-I Converting Enzyme Inhibitor oleh Yogurt dengan Ekstrak Daun Ficus glomerata Roxb Baiq Rani Dewi Wulandani; Endang Sutriswati Rahayu; Yustinus Marsono; Tyas Utami
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ficus glomerata Roxb has been known to have flavonoids. Flavonoids in plant are known for their antioxidant activity and ability to the Angiotensin Converting Enzyme I- inhibitor. This research started with extraction using water on the leaves of Ficus glomerata Roxb to obtained profile of phenolic compounds in the leaves of Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. The next stage was to prepare of yogurt starter inoculation and propagation of starter yogurt and yogurt- making process with the addition of the leaf extract of Ficus glomerata Roxb during the storage process. The purpose of this research is to study the antioxidant activity ability and Angiotensin Converting Enzyme I- inhibitor of yogurt with Ficus glomerata leaf extract during storage times (1, 7, 14, 21, and 28 days) at 4 °C. The results showed that the antioxidant activity, the value of ophthalaldehyde (OPA) and Angiotensin Converting Enzyme I- Inhibition on Ficus glomerata –yogurt during storage in the refrigerator (4 °C) is higher and show differences significantly (p < 0,05) compared with plain yogurt that reaches optimal on day 7 of storage.ABSTRAK Ficus glomerata Roxb. telah diketahui memiliki senyawa flavonoid. Senyawa flavonoid yang terdapat didalam tanaman diketahui memiliki kemampuan sebagai antioksidan dan mampu sebagai Angiotensin Converting Enzyme I- inhibitor. Penelitian ini diawali dengan melakukan ekstraksi dengan menggunakan air pada daun Ficus glomerata Roxb untuk mendapatkan profil senyawa phenolik pada ekstrak daun Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. Tahap berikutnya adalah inokulasi dan perbanyakan starter yogurt untuk selanjutnya melakukan proses pembuatan yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb. Pengujian aktivitas antioksidan, pengujian terhadap nilai o-phthalaldehyde (OPA) dan pengujan terhadap angiotensin converting enzyme I- inhibitor dilakukan terhadap yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan. Tujuan dari penelitian ini adalah untuk mempelajari kemampuan aktivitas antioksidan dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb selama penyimpanan (1, 7, 14, 21, dan 28 hari) pada suhu 4 °C. Hasil yang diperoleh menunjukkan bahwa aktivitas antioksidan, nilai o-phthalaldehyde (OPA) dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan di dalam refrigerator (4 °C) adalah lebih tinggi dan menunjukkan perbedaan yang nyata (p < 0,05) dibandingkan dengan plain yogurt yang mencapai optimalnya pada hari ke-7 penyimpanan.Kata kunci: Angiotensin converting enzyme; Ficus glomerata Roxb; yogurt

Komposisi Asam Lemak, Angka Peroksida, dan Angka TBA Fillet Ikan Kakap (Lutjanus sp) pada Suhu dan Lama Penyimpanan Berbeda Rahim Husain; Suparmo Suparmo; Eni Harmayani; Chusnul Hidayat
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fish has a high nutritional value and is a major food source in many countries. Fish lipid has a high content of polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA; 20: 5n-3) and docosahexsanoic acid (DHA; 22: 6n-3). The objective of this research was to determine fatty acids composition of snapper (Lutjanus sp) fillet and its damage during the storage process. The results showed that total of the saturated fatty acids (SFA) increased from 4.35% to 25.55%, 28.06%, 32.73%, and 61.75% during storage at 0 °C, 10 °C, 20 °C, 30 °C, and 40 °C, respectively. Total mono-unsaturated fatty acids (MUFA) were 23.72%, 23.69%, 14.4%, 22.66%, and 29.4% at storage temperature of 0 °C, 10 °C, 20 °C, 30 °C, and 40 °C. Total PUFA decreased from 25.06% to 15.98%, 14.99%, 10.32%, and 8.84% at 0 °C, 10 °C, 20 °C, 30 °C, and 40 °C. Peroxide value, as primary peroxide of snapper fillet, increased about 10.60 times with an increased in storage temperature from 0 °C to 40 °C. Value of TBA increased 6.60 times with an increased in temperature from 0 °C to 40 °C during 45 days.ABSTRAKIkan memiliki nilai gizi tinggi dan merupakan sumber makanan utama di banyak negara. Lipid ikan memiliki kandungan tinggi asam tak jenuh ganda (Poly Unsaturated Fatty Acid, PUFA), terutama asam eikosapentanoat (EPA; 20:5n-3) dan asam docosahexsanoat (DHA; 22:6n-3). Penelitian ini bertujuan untuk mengetahui komposisi asam lemak fillet ikan kakap (Lutjanus sp) dan kerusakan akibat proses penyimpanan. Hasil analisis asam lemak jenuh (Saturated Fatty Acid, SFA) menunjukkan bahwa asam lemak jenuh meningkat dari 4,35% menjadi 25,55%, 28,06%, 32,73%, dan 61,75% selama penyimpanan pada 0 °C, 10 °C, 20 °C, 30 °C, dan 40 °C. Total asam lemak tak jenuh (Mono Unsaturated Fatty Acid, MUFA) adalah 23,72%, 23,69, 14,4%, 22,66%, dan 29,4% pada penyimpanan 0 °C, 10 °C, 20 °C, 30 °C, dan 40 °C. Sedangkan total PUFA turun dari 25,05% menjadi 15,98%, 14,99%, 10,32%, dan 8,84% pada penyimpanan 0 °C, 10 °C, 20 °C, 30 °C, dan 40 °C. Angka peroksida sebagai produk primer dari oksidasi fillet ikan kakap meningkat 10,6 kali dengan kenaikan suhu dari 0 °C sampai 40 °C. Angka TBA meningkat 6,6 kali dari suhu 0 °C ke suhu 40 °C pada lama penyimpanan 45 hari.Kata kunci: Komposisi asam lemak; fillet ikan kakap (Lutjanus sp); angka peroksida; angka TBA

Transesterifikasi In Situ Biji Kemiri (Aleurites moluccana L) Menggunakan Metanol Daur Ulang dengan Bantuan Gelombang Ultrasonik Mahlinda Mahlinda; Meuthia Busthan
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this research was to study the effect of the use of recovered methanol for in situ transesterification reaction candlenut seed (Aleurites moluccana L) as a biodiesel bysonication. The influence of the ratio of recovered methanol to seed, catalyst concentration, reaction time and the temperature was investigated. Important properties of biodiesel such as density, viscosity and acid number were checked according to SNI 7182:2012 standards. The result showed that the maximum yield which has been obtained was 57,85% at recovered methanol to seed ratio 40:1, catalyst concentration 4%, reaction temperature 65 °C and reaction time 80 minutes. The test result of biodiesel properties showed that two parameters (density and viscosity) were conformed to SNI 7182:2012 standards, meanwhile acid value was higher than the maximum standards. In conclusion, the recovered methanol was feasible to produce biodiesel via in situ transesterification but the yield was lower if compared with the use of fresh methanol. ABSTRAKTujuan dari penelitian ini adalah untuk mempelajari penggunaan metanol daur ulang pada reaksi transesterifikasi in situ biji kemiri (Aleurites moluccana L) menjadi biodiesel menggunakan radiasi gelombang ultrasonik. Pengaruh dari rasio metanol daur ulang terhadap biji, jumlah katalis, waktu reaksi dan temperatur telah diteliti. Sifat penting dari biodiesel seperti densitas, viskositas dan bilangan asam telah diuji menurut satandar SNI 7182:2012. Hasil penelitian menunjukkan bahwa rendemen maksimum yang dapat diperoleh adalah 57,85% pada rasio metanol daur ulang tehadap biji 40:1, jumlah katalis 4%, temperatur reaksi 65 °C dan waktu reaksi 80 menit. Hasil pengujian sifat biodiesel menunjukkan bahwa dua paramater (densitas dan viskositas) telah memenuhi standar SNI 7182:2012, sementara bilangan asam lebih tinggi dari standar maksimum. Dapat disimpulkan bahwa metanol daur ulang cocok untuk memproduksi biodiesel secara in situ transesterifikasi tetapi rendemennya lebih rendah jika dibandingkan dengan penggunaan metanol baru.Kata kunci: Biodiesel; kemiri; transesterifikasi in situ; metanol daur ulang

Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amaryllifolius) dan Fraksi-Fraksinya Chatarina Lilis Suryani; Siti Tamaroh Cahyono Murti; Agusta Ardiyan; Astuti Setyowati
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fractionation process of pandan leaf (Pandanus amaryllifolius) extract could enhance its antioxidant activity as higher purity of bioactive compounds was achieved. The aims of this study were to determine the antioxidant activity of ethanol extract fractions of pandan leaves and to determine the fraction that has the highest antioxidant activity. The research was divided into three stages: (1) extraction and fractionation of pandan leaf extract, (2) phytochemical analysis of pandan leaf fractions, and (3) analysis of antioxidative activity. The analysis of antioxidant activity includes reducing power approach by ferrithiocyanate (FTC), DPPH radical scavenging, and the calculation of EC50. The results showed that the ethyl acetate fraction of ethanol extract of pandan leaves had a higher reductive ability than the ethanol extract, while its DPPH radical scavenging activity was lower. Phenolic and flavonoid compounds were quantified in ethyl acetate fraction > ethanol extract > hexane fraction. Ethanol extract of pandan leaves and ethyl acetate fraction qualitatively contained alkaloid, flavonoid, phenolic, and saponin. Terpenoid compounds were present in ethanol extract whereas steroid compounds were present in ethyl acetate fraction. Hexane fraction only contained steroid and phenolic compounds. Higher reducing power values were ethyl acetate fraction, ethanol extract, hexane fraction, and vitamin E commercial respectively. Ethyl acetate fraction had higher antioxidant activity value (FTC method) than hexane fraction and ethanol extract. Ethyl acetate had a higher DPPH radical scavenging activity value than vitamin E. Ethyl acetate fraction, hexane fraction, ethanol extract, and vitamin E commercial had EC50 values of 0.90; 8.66; 4.51; and 11.76 mg/mL respectively. Ethyl acetate fraction of ethanol extract of pandan leaves is a potential source of natural antioxidant.ABSTRAKProses fraksinasi ekstrak daun pandan (Pandanus amaryllifolius) dapat meningkatkan aktivitas antioksidannya karena dengan proses fraksinasi akan diperoleh komponen bioaktif yang lebih murni. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dari fraksi-fraksi ekstrak etanol daun pandan dan menentukan fraksi yang mempunyai aktivitas antioksidan yang tinggi. Penelitian dibagi dalam 3 tahap yaitu ekstraksi dan fraksinasi ekstrak daun pandan, analisis fitokimia fraksi-fraksi daun pandan, dan uji aktivitas antioksidannya. Uji aktivitas antioksidan meliputi analisis daya mereduksi dengan metode feritiosianat (FTC) dan daya tangkap radikal DPPH serta perhitungan EC50. Hasil penelitian menunjukkan bahwa fraksi etil asetat dari ekstrak etanol daun pandan mempunyai kemampuan mereduksi lebih tinggi dibanding ekstrak etanolnya, namun daya tangkap radikal DPPH-nya lebih rendah. Komponen fenol dan flavonoid yang terkandung dalam fraksi etil asetat > esktrak etanol > heksan. Ekstrak etanol daun pandan dan fraksi etil asetat secara kualitatif mengandung alkaloid, flavonoid, fenol, dan saponin. Senyawa terpenoid terdapat pada ekstrak etanol sedangkan steroid terdapat pada fraksi etil asetat. Fraksi heksan hanya mengandung senyawa steroid dan fenolik. Daya mereduksi yang dimiliki fraksi etil asetat > ekstrak etanol > heksan > vitamin E komersial. Aktivitas antioksidan yang dimiliki BHT > vitamin E > fraksi etil asetat > ekstrak etanol > fraksi heksan. Daya tangkap radikal DPPH dari BHT > ekstrak etanol > fraksi heksan atau fraksi etil asetat>. Fraksi etil asetat, fraksi heksan, ekstrak etanol, dan vitamin E komersial mempunyai nilai EC50 berturut-turut sebesar: 0,90; 8,66; 4,51; dan 11,76 mg/mL. Fraksi etil asetat ekstrak etanol daun pandan berpotensi sebagai sumber antioksidan alami.Kata kunci: Ekstrak etanol daun pandan; fraksinasi; antioksidan; daya mereduksi; DPPH

Pengaruh Metode Kombinasi Autoklaf 2 Siklus dan Hidrolisis Asam Sitrat terhadap Sifat Kimia dan Fisika RS-3 Pati Kacang Hijau (Vigna radiata L.) Priyanto Triwitono; Yustinus Marsono; Agnes Murdiati; Djagal Wiseso Marseno
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Mung beans are potential sources of amylose as ingredients low-calorie RS-3. Studies on physical and chemical properties are most important for the obesity treatment in the future. Preparation method of RS-3 using a combination treatment of 2 cycles autoclaving and citric acid hydrolysis on mung bean starch of Walet varieties and the effect on chemical and physical properties were conducted. The result showed that the preparation method improved amylose content by 20% and RS by 47.3%, decrease the swelling power by 47.6%, increase in the WHC by 237.8% and OHC by 9.3%. The starch color also become brighter with the ∆ E 32.6. Its viscosity became lower with a setback of 710 Cp. The amilograph curve type changed from type C to D. The granule shape become irregular and the size increase three-fold. The diffraction pattern has steady in type C but the intensity increased. ABSTRAKKacang hijau merupakan jenis kacang-kacangan sumber amilosa yang potensial sebagai bahan dasar RS-3 rendah kalori. Kajian tentang sifat fisika dan kimiawinya membuka peluang pemanfaatannya untuk penanganan obesitas di masa datang. Telah dilakukan preparasi RS dari pati kacang hijau varietas Walet dengan perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat dan dikaji pengaruhnya terhadap sifat kimia dan fisikawinya. Hasil analisis menunjukkan bahwa perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat mampu meningkatkan kadar amilosa sebesar 20% dan RS sebesar 47,3%, menurunkan swelling power sebesar 47,6%, meningkatkan WHC sebesar 237,8% dan OHC sebesar 9,3%. Pengaruh lainnya yaitu mampu menurunkan derajat putih warna pati dengan ∆ E sebesar 32,6, menurunkan viskositas dengan viskositas balik 710 Cp. Tipe kurva amilografi berubah dari tipe C ke tipe D, bentuk granula tidak beraturan, ukuran granula meningkat tiga kali lipat, dan pola difraksinya tidak berubah (tetap tipe C) tetapi intensitasnya meningkat.Kata kunci: Amilosa; autoklaf; obesitas; asam sitrat; kacang hijau; RS; pati

Bioavailabilitas α-Tokoferol Minuman Emulsi Minyak Sawit dalam Plasma Darah dan Hati Tikus (Rattus norvegicus) Winda Christina Harlen; Tien Ruspriatin Muchtadi; Nurheni Sri Palupi
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Theoritically, it should contains high amount of α-tocopherol but its bioavailability have not been studied yet. The aim of this research were (1) to review the chemical composition of POED by doing proximate test then calculate α-tocopherol level in the product and (2) to evaluate bioavailability of α-tocopherol based on in vivo study. Bioavailability evaluation was carried out by measuring Relative Tocopherol Accumulation Factor (TAF), meanwhile its chemical composition was measured by proximate test and chromatographic analysis using HPLC. α-tocopherol contents of this products were 192,63 μg/g. Bioavailability study was carried out for 14 days using Rattus norvegicus rats. The prepared food contains 30 mg/kg α-tocopherol were given to vitamin-E-depleted rats. Tocopherol Accumulation Factor (TAF) proposed for the test group is 1/45,61, which indicated that 45,61 μg vitamin E from this product was needed to accumulate 1 μg tocopherol in the liver. Tocopherol relative bioavailability of POED was 82,46%. It showed that POED has good bioavailability.ABSTRAKMinuman emulsi minyak sawit (MEMS) merupakan salah produk berbasis emulsi oil-in-water yang dapat menjadi sumber vitamin E dalam bentuk α-tokoferol. Komposisi dasarnya adalah olein minyak sawit, air, dan pengemulsi. Secara teoritis, produk ini kaya akan α-tokoferol namun bioavailabilitasnya belum diketahui. Oleh karena itu, tujuan penelitian ini adalah (1) Menganalisis komposisi kimia MEMS melalui uji proksimat dan kadar α-tokoferolnya, dan (2) Mengevaluasi bagaimana bioavailabilitas α-tokoferol secara in vivo. Evaluasi bioavailabilitas dengan memperhitungkan Tocopherol Accumulation Factor (TAF) relatif, sedangkan komposisi kimia didapatkan melalui analisis proksimat dan kromatografi dengan HPLC untuk mengetahui kadar α-tokoferol. Kadar α-tokoferol yang didapatkan sebesar 192,63 μg/g. Pengujian biovailabilitas dilakukan selama 14 hari menggunakan hewan coba berupa tikus Rattus norvegicus. Ransum yang diberikan mengandung 30 mg/kg α-tokoferol. Nilai TAF sebesar 1/45,61, yang berarti bahwa 45,61 μg vitamin E dari MEMS dapat menghasilkan 1 μg tokoferol hati. Bioavailabilitas relatif α-tokoferol pada MEMS terhadap α-tokoferol murni sebesar 82,46%. Hasil tersebut menunjukkan bahwa MEMS memiliki bioavailabilitas yang baik.Kata kunci: α-tokoferol; bioavailabilitas; minyak sawit; minuman emulsi minyak sawit; Tocopherol Accumulation Factor

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

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Contact Name Rachma Wikandari

Contact Email rachma_wikandari@mail.ugm.ac.id

Phone +6285712601130

Journal Mail Official agritech@ugm.ac.id

Editorial Address Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Rachma Wikandari

Contact Email
rachma_wikandari@mail.ugm.ac.id

Phone
+6285712601130

Journal Mail Official
agritech@ugm.ac.id

Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA