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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 1,392 Documents

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Pengaruh Metode Nanoenkapsulasi terhadap Stabilitas Pigmen Karotenoid dan Umur Simpan Minyak dari Buah Merah (Pandanus conoideus L) Ferdiansyah Ferdiansyah; Heriyanto Heriyanto; Christofora Hanny Wijaya; Leenawaty Limantara
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The utilization of carotenoid rich red fruit oil for food product development is still limited due to has low solubility in aqueous phase and unstable. Nanoencapsulation was proposed to improve the solubility as well as to retain the stability. This study aimed to determine the capability of nanoencapsulation process in maintaining the stability of carotenoid towards heat and light treatments and to estimate the shelf life of the encapsulant. Ionic gelation method was applied in the nanoencapsulation process using chitosan as a coating agent. Total carotenoid was calculated using Gross equation, while the estimation of shelf life of the product was predicted using Arrhenius model. Particle size of the best nanoencapsulation sample was 70.48 nm with a polydisperse index of 0.02 and zeta potential of 14.80 mV. These physical properties of nanoencapsulant agreed with the results of morphological measurement by TEM. The stability of carotenoid pigment in nanoencapsulant throughout several treatments, such as light (1700 lux, 12 hours), blanching (80 °C, 30 minutes), pasteurization (90 °C, 20 minutes), and sterilization (121 °C, 5 minutes) was higher compared to the stability of emulsion without treatment. The decreasing of total carotenoid in nanoencapsulant for each treatment was 6.92%; 13.51%; 17.77%; and 20.49%, while the reduction in emulsion was 26.33%; 45.25%; 54.46%; and 65.74%, respectively. Nanoencapsulation sample at room temperature (25 °C) has a shelf life of 5.2 months which was longer than the emulsion sample (0.5 months). Nanoencapsulation showed better protection on the stability of carotenoid pigment and increased the shelf life of red fruit oil. ABSTRAKPemanfaatan minyak buah merah yang kaya akan pigmen karotenoid pada produk pangan masih terbatas karena sifatnya kurang larut dalam fase air dan memiliki stabilitas yang rendah. Nanoenkapsulasi diharapkan dapat memperbaiki kelarutan dalam air dan mempertahankan stabilitasnya. Penelitian ini bertujuan untuk mempelajari pengaruh proses nanoenkapsulasi dalam mempertahankan stabilitas pigmen karotenoid minyak buah merah dari pengaruh perlakuan panas dan cahaya, serta memperkirakan umur simpan nanoenkapsulat. Proses nanoenkapsulasi menggunakan metode gelasi dengan kitosan sebagai bahan enkapsulat. Total karotenoid diukur menggunakan persamaan Gross, dan prediksi umur simpan menggunakan model Arrhenius. Ukuran partikel nanoenkapsulasi terbaik mencapai 70,48 nm dengan polidispersi indeks 0,02 dan zeta potensial 14,80 mV. Kriteria fisik nanoenkapsulasi ini didukung oleh hasil pengukuran morfologi menggunakan TEM. Stabilitas pigmen karotenoid pada nanoenkapsulasi dengan perlakuan cahaya (1700 lux, 12 jam), blansir (80 °C, 30 menit), pasteurisasi (90 °C, 20 menit), dan sterilisasi (121 °C, 5 menit) lebih baik dibandingkan emulsi tanpa perlakuan dengan penurunan total karotenoid masing-masing perlakuan sebesar 6,92%; 13,51%; 17,77%; dan 20,49% pada nanoenkapsulasi, sedangkan pada emulsi mencapai 26,33%; 45,25%; 54,46%; dan 65,74%. Sampel nanoenkapsulasi pada suhu ruang (25 °C) memiliki umur simpan 5,2 bulan lebih lama dibandingkan sampel emulsi yang hanya mencapai 0,5 bulan. Metode nanoenkapsulasi dapat mempertahankan stabilitas pigmen karotenoid dan meningkatkan umur simpan minyak buah merah.

Pengaruh Ozonisasi terhadap Kekerasan, Kadar Air, Vitamin C, dan Total Mikroorganisme pada Belimbing (Averrhoa carambola) Selama Penyimpanan Imas Siti Setiasih; Tita Rialita; Debby Moody Sumanti; In In Hanidah; Gemma Zulhaida
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Starfruit is a non-climacteric fruit which are perishable after harvesting and during storage. One of compounds that can be used to maintain starfruit quality is the use of ozone water. This study was conducted to compare the characteristics of starfruit without ozonation and after ozonation using TIP-01 ozonizer during storage time in the room temperature (25±2ºC). The method used was the experimental method and then analyzed using a correlations-regressions analysis. The study used 2 treatments which were starfruit without ozonation and with ozonation (immersion in ozon water), the star fruits were packed by using a cling wrap with Styrofoam as the base. The results showed that starfruits from both treatments had changes in water content, vitamin C, and firmness (decreased). Ozone treatment with a concentration of 1.1 ppm was only able to inhibit the growth of microorganisms by 0.34 log CFU/g. Starfruits’ intact ozonation results in higher vitamin C content at 31.9680 mg/100g of material at the end of storage.

Sifat Fisik dan Kimia Madu dari Nektar Pohon Karet di Kabupaten Bangka Tengah, Indonesia Evahelda Evahelda; Filli Pratama; Budi Santoso
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research aimed to determine physical and chemical characteristics of nectar honey from rubber tree flowers including colour, pH, water content, hidroksimetil-furaldehid (HMF), total sugars, antibacterial, and antioxidant activities. Honey was obtained from Kalung protected forest in Namang village, Central Bangka Regency. Results showed that the initial characteristics of honey were L* 27.07 ± 0.31; a* 1.17 ± 0.15; b* 1.17 ± 0.12. The pH value was 3.92 ± 0.01, water content 24.25 ± 1.49%, HMF 0 mg/kg, total sugars 74.77 ± 0.15%. This honey had low antioxidant activity at the IC50 level of 1.71 mg/mL, and its clear zone diameters against both Eschericia coli and Staphylococcus aureus were 1.50 mm and 2.25 mm, respectively.ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia madu dari nektar pohon karet, meliputi warna, pH, kadar air, hidroksimetilfurfural (HMF), kadar gula total, aktivitas antibakteri, dan antioksidan. Sampel madu diambil secara purposive sampling (sengaja) dari hutan lindung Kalung, Desa Namang, Kabupaten Bangka Tengah. Hasil penelitian menunjukkan bahwa karakteristik warna madu adalah L* 27,07+0,31; a*1,17 ± 0,15; b* 1,17 ± 0,12. Nilai pH 3,92 ± 0,01, kadar air 24,25 ± 1,49%, kadar HMF 0 mg/kg, kadar gula total 74,77 ± 0,15%. Madu ini memiliki aktivitas antioksidan rendah dengan nilai IC50 sebesar 1,71 mg/mL dan memiliki sifat antibakteri terhadap Eschericia coli dan Staphylococcus aureus dengan diameter zona bening berturut turut sebesar 1,50 mm dan 2,25 mm.....

Evaluasi Perlakuan Pendahuluan Menggunakan Kalsium Hidroksida untuk Biokonversi Jerami Padi Menjadi L-Asam Laktat oleh Rhizopus oryzae AT3 Dhina Aprilia Nurani Widyahapsari; Retno Indrati; Sigit Setyabudi; Sardjono Sardjono
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

L-lactic acid can be used as a precursor of polylactic acid (PLA). PLA is a biodegradable biomaterial commonly used for biodegradable plastics. Lactic acid can be produced from lignocelluloses materials such as rice straw. Rice straw is composed of cellulose and hemicellulose that can be hydrolyzed to fermentable sugar by cellulolytic and hemicellulolytic enzymes then converted to L-lactic acid by Rhizopus oryzae. As most cellulose and hemicellulose present in lignocellulose biomass are not readily accessible for these enzyme, pretreatment is required to alter the structure of lignocellulose substrates. This research aimed to investigate the effect of lime pretreatment on rice straw bioconversion to L-lactic acid by Rhizopus oryzae AT3. Rice straw was pretreated with lime (Ca(OH)2) at 85 °C for 16 hours. Unpretreated and pretreated rice straw were hydrolyzed using crude enzyme that produced by Trichoderma reesei Pk1J2. Enzyme production was carried out by solid state fermentation using rice straw and rice brand as substrate. Enzymatic hydrolysis was carried out in flasks. Each flask was added with unpretreated or pretreated rice straw, buffer citrate solution and crude enzyme then hydrolyzed for 0-96 hours. Hydrolysate was fermented by Rhizopus oryzae AT3 for 0-6 days by using adsorbed carrier solid-state fermentation method with polyurethane foam as inert support material. Lime pretreatment at 85 °C for 16 hour led to significant solubilisation of lignin and hemicellulose. It involved lignocellulose structure modified that enhance enzymatic hydrolysis and resulted higher reducing sugars than unpretreated rice straw. The high reducing sugars was not related to high lactic acid yields. Fermentation of pretreated rice straw hydrolysate by Rhizopus oryzae AT3 did not only produce L-lactic acid but also other compound. On the other hand, fermentation of unpretreated rice straw hydrolysate only produced L-lactic acid. ABSTRAKPolimerisasi asam laktat menjadi polylactic acid untuk menghasilkan biodegradable plastic membutuhkan asam laktat dengan isomer spesifik. Rhizopus oryzae adalah mikroorganisme yang spesifik menghasilkan L-asam laktat. Selain itu Rhizopus oryzae dapat menggunakan limbah pertanian seperti jerami padi sebagai substrat. Komponen utama jerami padi merupakan lignoselulosa yang dapat dihidrolisa secara enzimatis menjadi komponen gula sederhana penyusunnya dan selanjutnya dapat dikonversi menjadi L-asam laktat oleh Rhizopus oryzae. Namun struktur lignoselulosa sangat kompak dan rapat, sulit untuk dihidrolisa secara enzimatis sehingga diperlukan adanya perlakuan pendahuluan untuk merombak struktur lignoselulosa agar mudah dihidrolisa. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan pendahuluan menggunakan kalsium hidroksida (Ca(OH)2) terhadap biokonversi jerami padi menjadi L-asam laktat oleh Rhizopus oryzae AT3. Perlakuan pendahuluan pada jerami padi dilakukan menggunakan (Ca(OH)2) disertai pemanasan suhu 85 °C selama 16 jam. Jerami padi dengan dan tanpa perlakuan pendahuluan dihidrolisa secara enzimatis menggunakan crude enzyme yang diproduksi oleh Trichoderma reesei Pk1J2. Produksi crude enzyme dilakukan dengan fermentasi substrat padat dengan campuran jerami padi dan dedak sebagai substrat. Hidrolisat jerami padi dengan dan tanpa perlakuan pendahuluan selanjutnya difermentasi oleh Rhizopus oryzae AT3 menggunakan metode adsorbed carrier solid state fermentation dengan polyurethane foam (PUF) sebagai bahan pendukung. Perlakuan pendahuluan menggunakan Ca(OH2) disertai pemanasan suhu 85 °C selama 16 jam dapat merubah komposisi lignoselulosa jerami padi yaitu dengan melarutkan lignin dan hemiselulosa. Perubahan komposisi lignoselulosa memudahkan kerja crude enzyme dalam menghidrolisa jerami padi sehingga menghasilkan gula reduksi lebih tinggi dibandingkan jerami padi tanpa perlakuan pendahuluan. Tingginya gula reduksi tidak serta merta meningkatkan yield L-asam laktat yang dihasilkan. Fermentasi hidrolisat jerami padi dengan perlakuan pendahuluan oleh Rhizopus oryzae AT3 menghasilkan yield L-asam laktat lebih rendah dibandingkan hidrolisat jerami padi tanpa perlakuan pendahuluan. Namun pada jerami padi dengan perlakuan pendahuluan dihasilkan senyawa lain selain asam laktat.

Pengaruh Konsentrasi Alginat dan CaCl2 terhadap Kadar Antosianin, Aktivitas Antioksidan, dan Karakteristik Sensoris Buah Duwet (Syzygium cumini Linn) Restrukturisasi Lydia Ninan Lestario; Driana Herawati; Silvia Andini
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Restructuration is one of the ways for processing fresh fruit without heating, so the nutritional value of fruit can be maintained. This method has been applied to several types of tropical fruits but has never been applied to java plum fruit, while it has high antioxidant activity but has a short shelf life. The aim of this research was to produce the best formulation to make restructured java plum fruit. Fresh java plum fruit puree was mixed with several concentrations of calcium alginate (1 %, 2 %, 3 %, and 4 %) and CaCl2 (0.75 %; 1 %). Restructured fruit products were evaluated for total anthocyanin content, antioxidant activity, texture, pH, and sensory properties. The result of this research showed that 1 % alginate and 1 % CaCl2 gave restructured java plum fruit with the highest anthocyanin content 171.61 mg/100g (DW) and highest antioxidant activity 75.79 %. The overall organoleptic test with 20 panelists showed that restructured fruit with alginate 1 % and CaCl2 1 % or 0.75 % resulted the highest score 3.75. ABSTRAKRestrukturisasi merupakan salah satu cara pengolahan buah segar tanpa pemanasan sehingga nilai gizi buah dapat dipertahankan. Metode ini sudah diteliti pada beberapa jenis buah tropis tetapi belum pernah dilakukan terhadap buah duwet, padahal buah duwet memiliki aktivitas antioksidan tinggi tetapi memiliki daya simpan rendah. Penelitian ini bertujuan untuk menentukan formulasi terbaik pada pembuatan restrukturisasi buah duwet. Bubur buah duwet segar dicampur dengan berbagai konsentrasi alginat (1 %, 2 %, 3 %, dan 4 %) dan CaCl2 (0,75 %; 1 %). Produk buah hasil restrukturisasi diukur kandungan antosianin total, aktivitas antioksidan, tekstur, pH, dan sifat-sifat sensorisnya. Hasil penelitian menunjukkan bahwa alginat 1% dan CaCl2 1% memiliki kandungan antosianin tertinggi yaitu 171,61 mg/100g (BK) dan aktivitas antioksidan tertinggi yaitu 75,79 %. Uji organoleptik dengan 20 panelis menunjukkan bahwa produk restrukturisasi buah duwet yang paling disukai panelis diperoleh dari perlakuan alginat 1 % dan CaCl2 1 % atau 0,75 % dengan skor 3,75.

Pengaruh Perendaman Asam Askorbat dan Natrium Bisulfit pada Dua Varietas Bawang Merah (Allium ascalonicum L.) terhadap Sifat Fisikokimia dan Organoleptik Tepungnya Ermi Sukasih; Setyadjit Setyadjit
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Recently, there is an increase of shallot production in Indonesia. One alternative of flesh shallot processing is shallot powder making which can be used during the off season. The aim of the study was to observe the effect of immersion in ascorbic acid and sodium bisulphite on two varieties of shallot on physical and organoleptic characters of shallot powder. Drying was done using tray dryer. Experimental design used was factorial completely randomised design. The first factor was the type of immersion agent and duration time and the second factor was shallot varieties (Bima and Sembrani). Statistical mean test was using Tukey Honestly Significant (HSD). The result showed that the treatments significantly affected parameters such as moisture content, ascorbic acid, total phenol, anthocyanin, and antioxidant activity, free radical inhibition and color (chroma). From ranking test the best treatment was Bima variety with 0.2% ascorbic acid treatment for 30 min. Characteristic of the best treatment was with moisture content 4.03±0.79 % (w/w), ash content 4.45±0.13 % (w/w), fat content 1.24±0.64 % (w/w), protein content 15.56±0.28 % (w/w), 61.94±4.11 mg/100g, total phenolics 256.39±16.26 ppm, anthocyanins 50.70±2.31 ppm, quercetin 2612.40±408.94 ppm, antioxidant activity ekuivalent, 225.72±4.0 µg/mL, inhibition free radical 83.05±1.69 %, 85.02 hue value (yellowish red) and aroma score 3.2 (strong), brightness score 4.2 (bright) and color 1.25 (pale red). ABSTRAKKenaikan cukup signifikan pada produksi bawang merah terjadi di Indonesia. Salah satu alternatif pengolahan bawang merah segar adalah melalui pengolahan menjadi tepung sehingga tetap tersedia saat langka dan harganya tinggi. Penelitian ini bertujuan untuk melihat pengaruh perendaman asam askorbat dan natrium bisulfit pada dua varietas bawang merah terhadap sifat fisikokimia dan organoleptik tepung yang dihasilkan. Pengeringan dilakukan dengan tray dryer. Percobaan menggunakan rancangan acak lengkap faktorial, faktor pertama jenis bahan dan lama perendaman dan faktor kedua adalah varietas bawang merah (Bima dan Sembrani). Analisis statistik menggunakan metode Tukey Honestly Significant Data (HSD). Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata terhadap parameter kadar air, vitamin C, total fenolik, antosianin, aktivitas antioksidan, inhibisi radikal bebas dan warna (chroma). Berdasarkan uji peringkat diperoleh perlakuan terbaik adalah tepung bawang merah dari varietas Bima dengan perlakuan perendaman asam askorbat 0,2 % selama 30 menit. Karakteristik dari tepung bawang ini memiliki kadar air 4,03 ± 0,79 % (bb), kadar abu 4,45 ± 0,13 % (bb), lemak 1,24 ± 0,64 % (bb) protein 15,56 ± 0,28 % (bb), vitamin C 61,94 ± 4,11 mg/100 g, total fenol 256,39 ± 16,26 ppm, antosianin 50,70 ± 2,31 ppm, kuersetin 2612,40 ± 408,94 ppm, aktivitas antioksidan ekuivalen 225,72 ± 4,07 µg/mL, inhibisi radikal bebas 83,05 ± 1,69 %, nilai oHue 85,02 (kuning kemerahan) dan skor aroma 3,2 (kuat), skor kecerahan 4,2 (terang) dan skor warna 1,25 (merah pucat).

Pengaruh Pemberian Margarin terhadap Sifat Fisiko Kimiawi dan Sensoris Sosis Ayam Petelur Afkir Hendronoto Arnoldus Walewengko Lengkey; Sofi Margritje Sembor; Dani Garnida; Primiani Edianingsih; Nanah Nanah; Roostita Lobo Balia
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Research was aimed to determine the effect of margarine application on the physicochemical and sensory properties of culled layer hens sausages. In addition to utilizing the culled layer hens meat as a source of animal protein, as well as to diversify food, so that the resulting product can be accepted by consumers. This study was conducted in a completely randomized experimental design with four treatments unidirectional pattern with margarine giving addition 0.0 %; 2.5 %; 5.0 % and 7.5 % with four replications. The data obtained were statistically tested by analysis of variance (ANOVA), if there is a noticeable difference, then it continued to Duncan's multiple range test. The analysis showed that the water content, fat content, and pH sausage has significant effect, but the protein content was not significantly between the sausages were not given margarine (P-1) and the sausages are given margarine (P-2, P-3 and P-4). The sausage produced will increase the protein content, fat content, and pH with increasing percentage of margarine given, otherwise the moisture content will decrease. Based on sensory testing (appearance, color, flavor, texture and total acceptance), culled layer hens sausage can be accepted by consumers. Sausages were given margarine value ranges between 7.0 to 8.4 (just like - really like) and were not given margarine has lower value ranging from 5.2 to 6.9 (neutral - just like). ABSTRAKPenelitian mengenai pengaruh pemberian margarin terhadap sifat fisiko kimiawi dan sensoris sosis ayam petelur afkir adalah untuk mengetahui penambahan margarin terhadap kualitas sosis ayam petelur afkir, selain itu untuk memanfaatkan daging ayam petelur afkir sebagai sumber protein hewani, dan untuk melakukan penganekaragaman pangan, sehingga produk yang dihasilkan dapat diterima oleh konsumen. Penelitian ini dilakukan secara eksperimental dengan rancangan acak lengkap pola searah dengan empat perlakuan pemberian margarin 0,0 %; 2,5 %; 5,0 % dan 7,5 % dengan empat kali ulangan. Data yang diperoleh diuji secara statistik dengan analisa varian (ANOVA), apabila terdapat perbedaan yang nyata dilakukan Uji jarak berganda Duncan. Hasil analisis menunjukkan bahwa kadar air dan kadar lemak dan pH sosis berpengaruh nyata namun kadar protein tidak berpengaruh nyata antara sosis yang tidak diberikan margarin (P-1) dan sosis yang diberikan margarin (P-2, P-3, dan P-4). Sosis yang dihasilkan akan semakin meningkat kadar protein, kadar lemak dan pH dengan bertambahnya persentasi margarin yang diberikan, sebaliknya kadar airnya akan menurun. Berdasarkan uji sensoris (tampilan, warna, flavor, tekstur dan total penerimaan), maka sosis ayam petelur afkir dapat diterima oleh konsumen. Sosis yang diberi margarin nilainya berkisar antara 7,0 – 8,4 (cukup suka – sangat suka) dan yang tidak diberi margarin nilainya lebih rendah yaitu berkisar antara 5,2 – 6,9 (netral – cukup suka).

Penggunaan Ekstrak Kasar Polisakarida Larut Air dari Biji Buah Durian (Durio zibethinus Murr.) pada Pembuatan Saos Tomat Herlina Herlina; Triana Lindriati; Prahasbynar Prahasbynar
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tomato sauce is one of the diversification of tomato products that could increase the added value and shelf life of tomatoes. Sauce made from tomato has a high water content (94 %) resulting a watery sauce product. The purpose of this study was to determine the effect of crude extract Water Soluble Polysaccharide (WSP) from durian seeds on physical, chemical, and organoleptic as characteristics oftomato sauce. The use of crude extract WSP from durian seeds is expected to increase the viscosity of the sauce. The experimental design used in this study was a non factorial randomized complete block design with three replications. Parameters measured were viscosity, color (Hue and Chroma), total dissolved solids, pH, vitamin C, and organoleptic (panelist preferences) in addition to the effectiveness test to determine the best treatment. The results show that the tomato sauce composition significantly affect the viscosity, pH, color intensity, and total dissolved solids, while no significant effect on the angle of color and vitamin C of tomato sauce. The effectiveness test showed that the panelists preferred the P4 tomato sauce (use crude extract WSP from seeds fruit of durian 0.8 %) with fondness value color of 2.68; aroma of 3.08; flavor of 3.48; viscosity of 3.44; overall liking of 3.56. The value of viscosity, hue, chroma, total dissolved solids, pH, vitamin C were 39.64 centipoise; 38,34°; 20.16; 35° Brix; 4.92; and 4.95 mg/g, respectively. ABSTRAKSaos tomat merupakan salah satu diversifikasi produk olahan buah tomat yang dapat meningkatkan nilai tambah dan umur simpan buah tomat. Saos yang berbahan dasar tomat, memiliki kandungan air yang tinggi (94 %) sehingga menghasilkan saos yang encer. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan ekstrak kasar Polisakarida Larut Air (PLA) dari biji buah durian terhadap sifat fisiko kimia dan organoleptik saos tomat. Penggunaan ekstrak kasar PLA dari biji buah durian diharapkan dapat meningkatkan viskositas saos tomat. Rancangan penelitian yang digunakan adalah rancangan acak kelompok faktor tunggal dengan tiga kali ulangan. Parameter yang diamati adalah viskositas, warna (Hue dan Chroma), total padatan terlarut, pH, kadar vitamin C, dan uji organoleptik (kesukaan panelis) yang dilanjut dengan uji efektivitas untuk menentukan perlakuan terbaik. Hasil penelitian menunjukkan bahwa komposisi saos tomat berpengaruh nyata terhadap viskositas, pH, intensitas warna, dan total padatan terlarut, tetapi tidak berpengaruh nyata terhadap sudut warna dan kadar vitamin C saos tomat. Uji efektivitas menunjukkan bahwa saos tomat yang disukai panelis adalah perlakuan P4 (penggunaan ekstrak kasar PLA dari biji buah durian sebesar 0,8 %) dengan nilai kesukaan warna sebesar 2,68; kesukaan aroma sebesar 3,08; kesukaan rasa sebesar 3,48; kesukaan kekentalan sebesar 3,44; kesukaan keseluruhan sebesar 3,56, dan nilai viskositas, hue, chroma, total padatan terlarut, pH, vitamin C berturut-turut adalah 39,64 centipoise; 38,34°; 20,16; 35° Brix; 4,92; dan 4,95 mg/g.

Pendugaan Kandungan Kimia Mangga Gedong Gincu Menggunakan Spektroskopi Inframerah Dekat Herna Permata Sari; Yohanes Aris Purwanto; I Wayan Budiastra
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this work was to predict the soluble solid content, total acid, sugar acid ratio, and crude fiber of ‘Gedong Gincu’ mango non destructive using Near infrared Spectroscopy. Experiments were carried out using 182 samples of ‘Gedong Gincu’ mango. NIR reflectance spectra measurements were performed at wavelength of 1000-2500 nm using NIRFlex N-500 fiber optic solid. References data were collected from laboratory measurements. Five pre-processing treatments, smoothing 3 points (sa3), normalization (n01), first derivative Savitzky-Golay 9 points (dg1), combination (n01, dg1), and the Multiplicative Scatter Correction (MSC) were used to improve the accuracy of the calibration model. Partial Least Square (PLS) method was used to calibrate NIR data through references data. The results show that the best method for prediction of soluble non solid spectra were MSC and 12 factor of PLS with calibration value of Correlation Coefficient (r), Square Error Calibration (SEC), Square Error Prediction (SEP), Ratio of standard error prediction to deviation (RPD) were 0.91, 0.25 %, 0.39 %, 2.14 respectively. Sugar acid ratio content was predictd using MSC and 12 factor of PLS calibration with values of r, SEC, SEP, RPD were 0.81, 32.08 °Brix/%, 38.44 °Brix/%, 1.45. Soluble solid content was predicted using sa3 and 15 factor of PLS calibration with values of r, SEC, SEP, RPD were 0.82, 1.04 °Brix, 1.28 °Brix, 1.52 respectively. Total acid was predicted using dg1 and 3 with the value of r, SEC, SEP, RPD were 0.74, 0.01 %, 0.12 %, 1.33 respectively. It could be concluded that the developed model could be used to predict the chemical contents of ‘Gedong Gincu’ mango non destructively. ABSTRAKTujuan dari penelitian ini adalah memprediksi kandungan total padatan terlarut (TPT), total asam, rasio gula asam, dan padatan tidak terlarut (serat kasar) mangga Gedong Gincu secara non destruktif menggunakan spektroskopi inframerah dekat (NIR). Bahan yang digunakan berupa mangga Gedong Gincu sebanyak 182 buah. Pengukuran spektra reflektan NIR dilakukan pada panjang gelombang 1000 – 2500 nm menggunakan NIRFlex N-500 fiber optik solid dilanjutkan pengukuran data referensi laboratorium. Lima pra-proses data spektra yaitu smoothing 3 points (sa3), normalisasi (n01), first derivative Savitzzky-golay (dg1), kombinasi (n01,dg1), dan Multiplicative Scatter Correction (MSC) dilakukan untuk meningkatkan akurasi model kalibrasi. Kalibrasi data NIR dan data kimia dilakukan menggunakan metode Partial Least Square (PLS). Metode terbaik untuk prediksi padatan tidak terlarut diperoleh dengan pra-proses MSC dan kalibrasi PLS dengan nilai Correlation Coefficient (r), Square Error Calibration (SEC), Square Error Prediction (SEP), Ratio of standard error prediction to deviation (RPD) adalah 0,91, 0,25 %, 0,39 %, 2,14, dan faktor PLS 12. Kandungan rasio gula asam diduga dengan pra-proses MSC serta kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,81, 32,08 °Brix/%, 38,44 °Brix/%, 1,45 dan faktor PLS yang digunakan 12. TPT diduga menggunakan pra-proses sa3 dan kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,82, 1,04 oBrix, 1,28 °Brix, 1,52. Model kalibrasi total asam diperoleh pra-proses dg1 dan kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,74, 0,01 %, 0,12 %, 1,33. Hasil penelitian ini menunjukkan bahwa model yang dikembangkan dapat digunakan untuk menduga kandungan kimia mangga Gedong Gincu secara non destruktif.

Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT) I Nengah Kencana Putra; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing. This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD) with two factors factorial experiment. The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch. ABSTRAKSalah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT). Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang dengan rancangan acak lengkap (RAL) dengan percobaan faktorial dua faktor. Faktor pertama adalah suhu pemanasan, terdiri dari 3 taraf yaitu 100 °C, 110 °C, dan 120 °C. Faktor kedua adalah kadar air pati, terdiri dari 4 taraf yaitu 15 %, 20 %, 25 %, dan 30 %. Hasil penelitian menunjukkan, suhu pemanasan dan kadar air pati secara nyata mempengaruhi kadar air, kadar amilosa dan swelling power pati talas kimpul termodifikasi, tetapi tidak berpengaruh nyata terhadap kelarutannya. Proses HMT mampu mengubah tipe pati talas kimpul dari tipe B menjadi tipe C. Suhu pemanasan dan kadar air optimal pada produksi pati talas kimpul termodifikasi adalah 110 °C dan 30 %. Perlakuan tersebut menghasilkan pati talas kimpul termodifikasi dengan karakteristik seperti kadar air 6,50 %, kadar amilosa 50,14 %, swelling power 7,90, kelarutan 0,001 %, kejernihan pasta 96,31 % T, dan dengan klasifikasikan pati tipe C.

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Home Page

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

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Abstract

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Contact Name
Fiametta Ayu Purwandari

Contact Email
fiametta@ugm.ac.id

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+6285712601130

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agritech@ugm.ac.id

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

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Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA