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All Journal Reaktor Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Science and Technology Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food Science and TechnologyJournal Jurnal Teknologi Pertanian Jurnal Teknologi Pertanian Andalas Jurnal Bio-Geo Material Dan Energi Makara Journal of Science Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi Teknologi dan Industri Pertanian Indonesia Journal of The Indonesian Society of Integrated Chemistry

Ulyarti

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Jambi, Indonesia

Author-ID : 1915963

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Public Health

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Comparative Analysis of Flour Properties of Dioscorea alata Tuber And Its Utilization On Wet Noodle Lavlinesia; Ulyarti; Ade Yulia; Ica Pransisca; Zoles Purnawati
Indonesian Food Science & Technology Journal Vol. 1 No. 2 (2018): Vol 1 no 2, July 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Abstract— Dioscorea alata grown in many areas of the world has been intensively studied. However none of Indonesian cultivar has been intensively studied for their properties and its utilization in food industry. This research was aimed to compare the properties of purple Dioscorea alata’s flour produced using different methods and to study the effect of partly substituted wheat by purple Dioscorea alata’s flour on the characteristic of wet noodles. The research on the properties of purple Dioscorea alata’s flour was conducted using complete random design with treatment on the methods used to produce flour: control, steaming, soaking in 1% citric acid solution + steaming, blanching + soaking in 1% citric acid solution + steaming and blanching + soaking in 2% ascorbic acid solution + steaming.These 5 methods were repeated 4 times. The research on utilization of Dioscoreaalata’s flour on wet noodle was conducted using complete random design with 5 levels of treatment (0%, 10%, 20%, 30%, and 40% of Dioscorea alata’s flour) and 4 replications. The result showed that steaming the slices of tuber for 7 minutes prior to drying was an effective method to produce flour with strong natural color of purple. The concentration of Dioscorea alata’s flour significantly affects the elongation and texture of noodle (p<0.05). Except for its unpleasant grey color, wet noodle can be produced using up to 40% Dioscorea alata’s flour.

Optimization of Anthocyanin Content in Uwi Flour (Dioscorea alata) Using Response Surface Methodology Ulyarti; Nazarudin; Lisani
Indonesian Food Science & Technology Journal Vol. 1 No. 2 (2018): Vol 1 no 2, July 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Abstract—Main problem in the processing of Dioscorea alata’s tuber into flour is the changing of colour. One factor in color changing is attributed to antocyanin reaction in the tuber. Several methods can be applied to minimise the browning and hence maintain the natural colour preferred by the consumers. This research was conducted to obtain the combination of age of harvest, blanching temperature and blanching length which produce the highest content of antocyanin in Dioscorea alata’s flour. The responses measured was anthocyanin content. The result showed that age of harvest was the main factor for anthocyanin content of Dioscorea alata flour. The optimum anthocyanin content is predicted to be achieved by using tuber harvested at 9.6 months, temperature of blanching 86.12oC and blanching time for 0.56 menit.

Physical Properties of Chilli Sauce as Affected by Different Concentration of Water Yam’s Starch lisani ali; Ulyarti; Nazarudin; Astrini
Indonesian Food Science & Technology Journal Vol. 2 No. 2 (2019): Vol 2 no 2, July 2019
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v2i2.9466

Abstract—The aim of this research was to determine the effect of purple water yam’s starch concentration on the physical properties of chili sauce. This study used a completely randomized design consisted of 5 levels concentration of purple water yam’s starch (0, 1, 2, 3 and 4%) and four replications. ANOVA showed that the concentration of purple water yam’s starch significantly affected the sauce viscosity and syneresis but did not affect the aroma and color of the sauce. Among the levels of starch concentration used as treatment, the concentration of 2% purple water yam’s starch produced chilli sauce with the best physical properties with viscosity of 48.75 Poise and syneresis 2.14%. Keywords— purple water yam; starch; chilli sauce; physical properties

Sifat Fungsional Pati Ubi Kelapa Kuning (Dioscorea alata) dan Pemanfaatannya sebagai Pengental pada Saus Tomat U Ulyarti; L Lavlinesia; N Nuzula; N Nazarudin
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.30965

The aim of this research was to determine the functional properties of yellow greater yam’s starch (Dioscorea alata) and its ability to acts as thickening agent for tomato sauce. This research was carried out in 2 stages: starch extraction followed by determination of its physical and functional properties and production of tomato sauce using completely randomized design with 5 levels of starch concentration and 4 replications. The levels were 0, 1, 2, 3 and 4% which was calculated from tomato pulps. Functional properties of yellow greater yam’s starch showed the capability as thickening agent but had quite high setback value. The result showed that the concentration of yellow greater yam’s starch significantly affect viscosity and syneresis (p <0 .01) and a* value (p < 0.05) but did not affect water content, total soluble solid, L* and b* of the tomato sauce. Although creates an obvious color difference (ΔE>3), the concentration of 2% yellow greater yam’s starch is proposed to be used as thickening agent in tomato sauce producing tomato sauce without syneresis during a week of storage, viscosity 4.85 Poise, total soluble solid 44.8 obrix, L* 50.75, a* 50.75, b* 51.30 and overal acceptance “rather like” to “like”.

Modifikasi Pati Ubi Kelapa Kuning Metode Presipitasi Menggunakan Beberapa Tingkat Suhu Serta Aplikasinya Untuk Edible Film Ulyarti Ulyarti; Rindo Amnesta; Rahayu Suseno; Nazarudin nazarudin
agriTECH Vol 41, No 4 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Penelitian ini bertujuan untuk mendapatkan suhu proses modifikasi pati menggunakan metode presipitasi yang dapat menghasilkan pati ubi kelapa kuning modifikasi dengan ukuran paling kecil serta untuk mengetahui karakteristik edible film yang dibuat dengan penambahan pati modifikasi. Penelitian ini dilakukan dalam 2 tahap yaitu tahap modifikasi pati ubi kelapa kuning dengan metode presipitasi dan tahap pembuatan 2 jenis edible film yaitu edible film dari pati alami dan dari gabungan pati alami dan pati modifikasi hasil penelitian tahap pertama. Pada tahap modifikasi pati digunakan 4 taraf suhu yaitu 70 °C, 80 °C, 90 °C dan 100 °C. Hasil penelitian menunjukkan bahwa perlakuan pemanasan pada suhu 100 °C menghasilkan pati ubi kelapa modifikasi dengan ukuran partikel pati terkecil yakni dari 1,82 sampai 21,93 µm. Edible film dengan penambahan patimodifikasi memiliki karakteristik yang berbeda dengan edible film pati alami saja dengan karakteristik ketebalan yang lebih tinggi yakni 0,117±0,027 mm, kelarutan lebih rendah (17,36±1,56%), nilai transparansi lebih rendah (10,92±2,27%/mm), nilai WVTR yang lebih rendah (161,9±39,1 g/mm.m2.jam) dan nilai kuat tekan lebih tinggi (802,48±2,23 gF) dibandingkan edible film berbahan dasar pati alami saja.

Measuring Protein Synthesis Rate In Living Object Using Flooding Dose And Constant Infusion Methods Ulyarti Ulyarti
Indonesian Food Science & Technology Journal Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Constant infusion is a method used for measuring protein synthesis rate in living object which uses low concentration of amino acid tracers. Flooding dose method is another technique used to measure the rate of protein synthesis which uses labelled amino acid together with large amount of unlabelled amino acid. The latter method was firstly developed to solve the problem in determination of precursor pool arise from constant infusion method. The objective of this writing is to compare the results from several researches on measuring protein synthesis rate using flooding dose and constant infusion methods and to obtain the criteria or prerequisite on the type of sample and tracer for each method. The measurements of protein synthesis rate using both methods are presented and results from both methods are compared. Both methods are eligible for measuring protein synthesis rate as long as the true precursor can be measured. The uncertainties in determining the precursor in constant infusion method and the effect of flooding on the stimulation of protein are the limitation on using the two methods. Bolus injection which imitates the flooding dose method but using smaller dose of tracer can be a good alternative in measuring protein synthesis rate.

Pengaruh Konsentrasi Pati Dan Jenis Pelarut Pada Modifikasi Pati Menggunakan Metode Presipitasi Terhadap Sifat Fisik Pati Uwi Putih (Dioscorea Alata) Ulyarti Ulyarti; M Mursyid; N Nazarudin; Junri anton Situmorang
Jurnal Teknologi Pertanian Andalas Vol 26, No 1 (2022)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.26.1.17-26.2022

Uwi memiliki kandungan pati cukup tinggi dengan ukuran granula pati cukup besar berada pada kisaran 25-45μm. Ukuran granula pati diketahui berpengaruh terhadap aplikasi pati dalam industri. Ukuran granula pati yang kecil lebih disukai karena memiliki rasio luas permukaan terhadap volume yang besar sehingga meningkatkan interaksinya dengan komponen lain dalam sistem pangan. Untuk mendapatkan granula pati yang berukuran lebih kecil dapat dilakukan modifikasi dengan menggunakan metode presipitasi. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati dan jenis pelarut terhadap sifat fisik pati uwi putih yang dimodifikasi menggunakan metode presipitasi serta untuk mendapatkan konsentrasi pati yang dapat menghasilkan pati modifikasi dengan ukuran paling kecil. Penelitian ini dilakukan dalam 2 tahap yaitu ekstraksi pati uwi, modifikasi pati uwi dengan metode presipitasi. Penelitian ini didesain menggunakan 3 taraf konsentrasi pati yaitu 1%, 3%, dan 5% dengan 2 jenis pelarut berbeda yaitu pelarut akuades dan pelarut campuran akuades dan etanol dengan perbandingan 1:1. Hasil penelitian menunjukkan bahwa pelarut akuades menghasilkan pati modifikasi dengan karakteristik terbaik dan konsentrasi pati pada taraf 3 % menghasilkan pati modifikasi dengan ukuran terkecil yaitu (3.848- 33.273 μm), rendemen tertinggi (87,11% ± 0,18), swelling Power sebesar 18,91 (65oC), dan 21,89 (85oC), Solubility sebesar 1,08% (65oC), dan 0,55% (85oC), Nilai daya serap air tertinggi (995%) dan daya serap minyak tertinggi (617,5%).

MODIFIKASI PATI UWI KUNING (DIOSCOREA ALATA) MENGGUNAKAN METODE PRESIPITASI SERTA APLIKASINYA UNTUK EDIBLE FILM N Panjaitan; U Ulyarti; M Mursyid; N Nazarudin
Jurnal Teknologi Pertanian Andalas Vol 23, No 2 (2019)
Publisher : Universitas Andalas

Penelitian ini bertujuan untuk mendapatkan konsentrasi pati yang dapat menghasilkan pati modifikasi dengan ukuran paling kecil serta untuk mengetahui karakteristik edible film yang dibuat dari pati alami dan edible film dari pati komposit yaitu pati alami ditambah pati modifikasi berukuran lebih kecil. Penelitian ini dilakukan dalam 3 tahap yaitu ekstraksi pati uwi, modifikasi pati uwi dengan metode presipitasi dan pembuatan edible film dari pati alami dan pati komposit. Penelitian ini didesain untuk menghasilkan pati modifikasi dengan menggunakan 5 taraf konsentrasi pati yaitu 1%, 2%, 3%, 4% dan 5%. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi 3% menghasilkan ukuran partikel pati terkecil (0,888 × 1,313μm sampai dengan 13,334 × 24,701μm) dengan rendemen pati sebesar 75%. Edible film yang dibuat dari pati komposit memiliki karakterisktik yang berbeda dengan Edible film dari pati alami saja. Edible film dari pati komposit menghasilkan nilai ketebalan yang lebih tinggi (0,17± 0,004 mm), kelarutan yang lebih rendah (27,12 ± 6,92 %), transparansi yang lebih rendah (10,37 ± 0,23 %/mm) dan laju transimisi uap air (WVTR) yang lebih rendah 21,2766 g/m2jam dari pada edible film dari pati alami saja.

THE CHARACTERISTICS OF YAM (Dioscorea Alata) STARCH EDIBLE FILM Ulyarti Ulyarti; E. Maryana; I. Rahmayani; Nazarudin Nazarudin; Susilawati Susilawati; Aris Doyan
Jurnal Penelitian Pendidikan IPA Vol. 5 No. 1 (2019): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v5i1.174

The purpose of this study was to determine the physical, mechanical and barrier properties of yam starch edible film. This research used Randomized Block Design (RAK).grouping the cultivar into 2, white and purple water yam. The starch concentration used were 1,33%, 2%, 2,67%, dan 3,33%.The results showed that the two cultivars produced similar properties of edible film. The concentration of water yam starch affected transparency, thickness, water vapour transmision rate (WVTR) and compressive streght of edible film, but did not affect its solubility in water. The starch concentration of 2.67% was found to be the most appropriate concentration which produce edible film with thickness 0.12 to 0.13 mm, transparency 12.42 to 13.24%/mm, solubility 84.36 to 86.60%, water vapor transmission rate 1.16 x10-2 to 1.08 x10-2 g/sec/m2, and compressive strenght 48.10 to 49.35 N/m2Keywords:Edible Film, Water Yam, Cultivars, Starch concentration

THE EFFECT OF TEMPERATURE ON THE PERFORMANCE OF ACTIVATED CARBON OVER CATALYTIC CRACKING OF CRUDE PALM OIL Nazarudin Nazarudin; Ulyarti Ulyarti; Oky Alfernando; Ira Galih; Susilawati Susilawati; Aris Doyan
Jurnal Penelitian Pendidikan IPA Vol. 5 No. 1 (2019): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v5i1.175

This research was carried out to investigate the effect of temperature in carbon production on its performance in the catalystic cracking of CPO to fuel. The carbon was produced using palm shell at 2 different temperatures (450 and 550oC). The cracking of CPO was carried out with and without the active carbon catalyst. The result showed that the use of catalyst increase the conversion of both gas and liquid conversion. The use of higher temperature in the production of active carbon catalyst increased the performance of the catalyst, in particular, for the liquid conversion. Keywords :Activated carbon, catalyst, catalytic cracking, crude palm oil

Co-Authors Abu Bakar Achmad Hizazi AD Lestari Addion Nizori Ade Yulia Ade Yulia Adha Farwati Afrida Afrida Agus Ari Setiawansyah Agus Salim Agus Salim Ahmad Windra Aris Doyan Aris Doyan Arzita, Arzita Asrial Astrini Budiyati Ichwan Dedi Gusriadi Desyandri Desyandri Dian Wulan Sari Dian Wulansari Dian Wulansari Dian Wulansari E Achmad E. Maryana Edy Panda Erawaty, Lela FITRY TAFZI Gilang Sahendra Hadi Nasbey Hesti Megawati Hutwan Syarifuddin I. Rahmayani Ica Pransisca Iga Pangestika Ika Gusriani Indra Agung Pratama Indriyani Ira Galih Ira Galih Prabasari Irma Rahmayani Irma Rahmayani Irma Rahmayani Javia Capriola Junri anton Situmorang L Lavlinesia La Ode Muh Munadi Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia, lavlinesia Leny Marlinda Lisani lisani ali Lisani, Lisani M Mursalin M Mursyid M. Rizki Monica E. Muhammad Azizi Gunawan Mursalin Mursalin Mursalin Mursalin Mursyid . N Nazarudin N Nuzula N Panjaitan Nazarudin Nazarudin Nazarudin Nazarudin Ninada Ninada Oki Alfernando Oline Yatinko Tanjung Putri Sakinah Harahap Rahayu Suseno Rahayu Suseno Rahayu Suseno Rahayu Suseno Rani Permata Sari Ria Amelia Yolanda Rindo Amnesta Rizky Kanto Roza Mutiara S.L Rahmi S.P. Amalia Septina Yuri Cahyati Silvi Leila Rahmi Siregar, Nurainun Siti Nursela Slamet Slamet Surhaini Surhaini Surhaini Surhaini Surhaini, Surhaini Suripto Dwi Yuwono Susilawati - Tomara, Anggel Y. G. Armando YG Armando Yogi Parera Yogie Yogendra Hans Yuli Sri Wahyuni Zoles Purnawati Zunarta Yani

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