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KAPASITAS DONASI ATOM HIDROGEN DAN KELASI METAL EKSTRAK DAUN GATAL (Laportea decumana (Roxb.) Wedd.) Cepeda, Gino Nemesio; Murtiningrum, Murtiningrum; Orisoe, Dressy Leonora
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTDaun gatal (Laportea decumana (Roxb.) Wedd.) is a medicinal plant that is widespread in Papua and West Papua. This plant is used to relieve body aches, fatigue, aches, headaches, stomach aches, joint pain, and bruises. This study aimed to determine the antioxidant capacity of L. decumana water extract, including the capacity of hydrogen atoms to donate free radicals and the capacity of metal chelation to assess its potential as a source of natural antioxidants. Phytochemical extraction was carried out using the infusion method. The test for the donation capacity of hydrogen atoms was carried out using the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method while the metal chelation capacity test used the Fe+2 ion chelation method. The test results show that the donation capacity of hydrogen atoms and Fe+2 ion chelation of L. decumana extract increased as the concentration increased. The optimal concentrations of the donation capacity of hydrogen atoms and Fe+2 ion chelation capacity were 0.3% and 0.4%, respectively. L. decumana extract had a Fe+2 ion chelating capacity 6.50 times greater than vitamin C at the same concentration. L. decumana water extract has the potential to be a source of natural antioxidants in binding metal ions which are prooxidants.Keywords: Free radical scavenging, metal chelating, Laportea decumana.ABSTRAKDaun gatal (Laportea decumana (Roxb.) Wedd. ) merupakan tumbuhan obat yang tersebar luas di Papua dan Papua Barat. Tumbuhan ini digunakan untuk meringankan nyeri badan, capek, pegal-pegal, sakit kepala, sakit perut, nyeri persendian tulang dan memar. Penelitian ini ditujukan untuk mengetahui kapasitas antioksidan ekstrak air daun gatal yang meliputi kapasitas donasi atom hidrogen terhadap radikal bebas dan kapasitas kelasi metal serta potensinya sebagai sumber antioksidan alami. Ekstraksi fitokimia dilakukan menggunakan metode infusi. Pengujian kapasitas donasi atom hidrogen dilakukan menggunakan metode penangkalan radikal bebas 1,1-Diphenyl-2-picrylhydrazyl (DPPH) sedangkan pengujian kapasitas kelasi metal menggunakan metode kelasi ion Fe+2. Hasil pengujian memperlihatkan bahwa kapasitas donasi atom hidrogen dan kelasi ion Fe+2 ekstrak daun gatal meningkat sesuai dengan meningkatnya konsentrasi dimana konsentrasi 0,3% sebagai konsentrasi optimal kapasitas donasi atom hidrogen sedangkan kapasitas kelasi ion Fe+2 optimum pada konsentrasi 0,4%. Ekstrak daun gatal memiliki kapasitas kelasi ion Fe+2 sebesar 6.50 kali dibandingkan dengan vitamin C pada konsentrasi yang sama. Esktrak air daun gatal berpotensi sebagai sumber antioksidan alami dalam mengikat ion logam yang bersifat prooksidan.Kata kunci: Penangkalan radikal bebas, kelasi metal, Laportea decumana.

KARAKTERISTIK MUTU MIKROENKAPSULAT MINYAK BUAH MERAH (Pandanus conoideus) DENGAN PERBANDINGAN KONSENTRAS: The Characteristics of Quality of Microencapsulate Red Fruit Oil (Pandanus conoideus) With a Comparison of the Composition of the Emulsifying Material and the Coating Material Zita Letviany Sarungallo; Budi Santoso; Murtiningrum Murtiningrum; Mathelda K. Roreng; Venny Murni
Pro Food Vol. 5 No. 2 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT Red fruit oil is very sensitive to oxygen. One effort that can be done to improve its stability is using microencapsulation technology. This study aims to produce a stable formula of red fruit oil microencapsulated with the best quality characteristics. Formulation of emulsion of red fruit oil to be encapsulated using 11% degumed red fruit oil, mixture of emulsifier and stabilizer (maltodextrin, gum arab, gelatin, tween 80 and Carboxymethyl Celluloce (CMC)) 22%, and water 67%. The emulsion materials are homogenized and dried using a spray dryer. The parameters observed include the color, viscosity and stability of the emulsion, as well as the physicochemical character and the active components of red fruit microcapsules inamely rendemen, color, moisture content, solubility, total carotenoids and carotenoid retention. The results of this study indicate that the concentration of the coating material and the stabilizer affect the quality of the resulting red fruit oil microencapsules. The formula of stable red fruit oil microenkapulates (F4 and F5) consisting of degummed red fruit oil (11%), maltodextrin (18%), gum arab (1.8-2.6%), gelatin (0.9-1.3%) ), CMC (0.4%) and tween 80 (0.4-0.9%). Comparison of oil fraction, fraction of dry matter and water fraction which can form microencapsulated red fruit oil comprises 11% degummed red fruit oil, 22% emulsifier, coating and stabilizer; and water 67%. Characteristics of red fruit oil microenkapsulat (F4 and F5) are old orange color, 29-30% rendement, 24-25% fat content, total carotenoid 108-111 ppm, carotenoid retention 47-48%, and 73-80% solubility. Keywords: microencapsulation, emulsion, red fruit (Pandanus conoideus) oil, carotenoid. ABSTRAK Minyak buah merah bersifat sangat sensitif terhadap oksigen, salah satu upaya yang dapat dilakukan untuk meningkatkan stabilitasnya yaitu melalui teknologi mikroenkapsulasi. Penelitian ini bertujuan untuk mempelajari karakteristik mutu mikroenkapsulat minyak buah merah dengan perbandingan konsentrasi bahan pengemulsi (tween 80 dan CMC) dan bahan pelapis (maltodekstrin, gum arab dan gelatin). Formulasi emulsi minyak buah merah yang akan dienkapsulasi menggunakan minyak buah merah hasil degumming 11%, campuran bahan pengemulsi dan penstabil (maltodekstrin, gum arab, gelatin, tween 80 dan CMC) 22% dan air 67%. Bahan-bahan emulsi dihomogenisasi dan dikeringkan menggunakan spray dryer. Parameter yang diamati meliputi warna, kekentalan dan stabilitas emulsi, serta sifat fisikokimia (rendemen, warna, kelarutan, kadar air dan kadar lemak) dan komponen aktif (total karotenoid dan retensi karotenoid) mikrokapsul buah merah. Hasil penelitian ini menunjukkan bahwa konsentrasi bahan pengemulsi dan pelapis mempengaruhi kualitas mikroenkapsulat minyak buah merah yang dihasilkan. Formula F4 dan F5 adalah mikroenkapsulat minyak buah merah yang paling stabil dengan komposisi minyak buah merah hasil degumming (11%), maltodekstrin (18%), gum arab (1,8-2,6%), gelatin (0,9-1,3), CMC 0,4% dan tween 80 0,4-0,9%. Karakteristik mikroenkapsulat minyak buah merah (F4 dan F5) yaitu warna oranye tua, rendemen 29-30%, kadar lemak 24-25%, total karotenoid 108-111 ppm, retensi karotenoid 47-48%, dan kelarutan 73-80%. Kata Kunci: mikrokapsul, minyak buah merah (Pandanus conoideus), stabilitas minyak.

EKSTRAKSI MINYAK DENGAN METODE WET RENDERING DARI BUAH PANDAN (Pandanus conoideus L) Murtiningrum, Semangat Ketaren, Suprihatin dan Kaseno
Jurnal Teknologi Industri Pertanian Vol. 15 No. 1 (2005): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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ABSTRACTPandanus fruit is an alternative source for food oil. The extraction using wet rendering method by which the fresh fruit is boiled in stainless steel container resulted 15,92 percent of net product (dry weight) with the best physical and chemical characteristics i.e. melting point 22,7 oC, viscosity 46,12 cp, color (L value) 29,14, free fatty acids 20,47 percent, peroxide value 4,36 mgO2/100 g, saponification value 206,83, iodine value 63,12, phosphor 87,87 ppm, iron 36,62 ppm, calcium 159,92 ppm and -carotene content 123,0 ppm. Pandanus oil mostly contains mono unsaturated fatty acids which is dominated by oleic acid 52,50 percen,t and saturated fatty acids by palmitic acid 16,04 percent.Key words : pandanus, oil, rendering

PENGARUH PREPARASI UBI JALAR (Ipomoea batatas) SEBAGAI BAHAN PENGENTAL TERHADAP KOMPOSISI KIMIA DAN SIFAT ORGANOLEPTIK SAUS BUAH MERAH (Pandanus conoideusL) Murtiningrum Murtiningrum; M Meilan Lisangan; Yonince Edoway
AGROINTEK Vol 6, No 1 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i1.1947

The aim of this study was to determine the chemical composition and organoleptic properties of red fruit sauce due to the enriched of sweet potato as thickeners agent that was prepared in different forms. The sweet potatoes were prepared in some form, that was sweet potato starch, sweet potato flour, fresh grated sweet potato and sweet potato boiled and CMC was used for as comparison. The selection of the best treatment sauce formulations based on the total carotene content of the sauce. The red fruit sauce enriched sweet potato boiled as thickeners have the highest content of total carotenoids was 5.529 ppm and water content, ash, fat, protein, and carbohydrate were 75.44%, 8.05%, 59.97%, 8.49%, and 23.54%, respectively. The panelists preference scores of color, flavor and textur of the best sauce formulation was 3.63 (neutral), 3.47 (neutral) and 4.17 (like), respectively.

MUTU MIKROBIOLOGIS DRUPA BUAH MERAH (Pandanus conoideus Lamk.) PADA BERBAGAI JENIS KEMASAN SELAMA PENYIMPANAN Mathelda Kurniaty Roreng; Zita Letviany Sarungallo; Murtiningrum Murtiningrum; Budi Santoso; Rossa MM Latumahina
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2471

Microbiological quality is one crucial factor relating to food products quality. This quality can be measured based on the growth level of bacteria and fungi during storage of food product. The objective of this study is to determine the effect of plastic packaging types and different storage conditions on total bacteria and total fungi in fresh red fruit. The experiment was conducted using three treatments of plastic packaging, that is high-density polyethylene (HDPE), low density polyethylene (LDPE) and polypropylene (PP). Additionally, three storage conditions were applied, that is room temperature (27 °C), cold temperature (10 °C) and freezing temperatures (-18° C). The results showed that during storage, freezing conditions inhibited the growth of bacteria and fungi. Meanwhile, the type of plastic packaging did not inhibit the growth of bacteria and fungi.

REVIEW : POTENSI DAN ARAH PENGEMBANGAN AGROINDUSTRI BERBASIS KAKAO DI PROVINSI PAPUA BARAT Murtiningrum Murtiningrum; Tajuddin Bantacut
AGROINTEK Vol 10, No 1 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2020

West Papua Province as the coverage area of the National Cocoa Revitalization Movement (GERNAS Pro-Cocoa). This area has the potential to become a center for the cocoa production, and even become the main cocoa producing areas in eastern Indonesia. Cocoa plantation area in West Papua province was recorded as 5.509 ha with 3.104 tons of total production. This article aims to provide an overview of cocoa as a national strategic competitive commodities and conditions of cocoa plantations in West Papua province. At the end of the text presented on the direction of cocoa develop agroindustry through institutional capacity building among farmers, groups of farmers, Farmers Group Association (gapoktan), traders, relevant institutions and universities. This paper also presented the opportunities and challenges of developing downstream cocoa industry in West Papua province. Cocoa agroindustry development in West Papua Province needs of reform to the institutional capacity building cocoa between farmers, groups of farmers, gapoktan, traders, wholesalers, relevant institutions and universities. This cooperation can create a new business strength, increasing market coverage, and quality assurance of products. Income of the cocoa farmer can be increased by developing a simple process cocoa processing using appropriate technology. The farmers can produce cocoa downstream products which have a higher economic value

Sifat Organoleptik, Sifat Fisik, serta Kadar Β-Karoten dan Α-Tokoferol Emulsi Buah Merah (Pandanus conoideus) Zita Letviany Sarungallo; Murtiningrum Murtiningrum; Harry Triely Uhi; Mathelda Kurniaty Roreng; Aprida Pongsibidang
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to determine the organoleptic and physical properties, and the level of β-carotene and α-tocopherol of red fruit (Pandanus conoideus) emulsion. The emulsion was made by mixing red fruit oil and water in ratio of 7:3, with addition of some emulsifiers as treatments, namely 0.20% of CMC (carboxyl methyl cellulose) (F0), 0.5% of Tween 80 and 0.2% of CMC (F1), and 0.5% of Tween 20 and 0.2% of CMC (F2). Based on the organoleptic evaluation, the most preferred formulation of red fruit emulsion was F1, which have complementary ingredients, namely 0.50% of Tween 80, 0.20% of CMC, 0.06% of sodium benzoate, 0.02% of ethylene diamine tetra acetic acid (EDTA), 1.5% of orange citrus essence, and 15% of sugar. The acceptance scores of the formulation for color, taste, aroma, and texture were 4.5 (like-extremely like), 3.8 (neutral-like), 3.8 (neutral-like), and 4.1 (like), respectively, and the level of viscosity was thick with organoleptic score of 6.1 (thick). Physically, red fruit emulsion has red orange in color, citrus in aroma, sweet in taste, viscous in texture, viscosity 20.5 dPa.s, pH 6.4, and stability 100% in strorage for 30 days at room temperature. The content of β-carotene and α-tocopherol were 14 mg/kg and 229.4 mg/kg respectively.ABSTRAKPenelitian ini bertujuan untuk mengevaluasi sifat organoleptik dan sifat fisik, serta kandungan β-karoten dan α-tokoferol dari emulsi buah merah (Pandanus conoideus). Emulsi buah merah dibuat dengan menggunakan rasio minyak dan air 7:3 dengan perlakuan jenis pengemulsi yaitu F0 (CMC (carboxyl methyl cellulose) 0,20%), F1 (Tween 80 0,5% dan CMC 0,2%), dan F2 (Tween 20 0,5% dan CMC 0,2%). Berdasarkan hasil pengujian organoleptik, formulasi emulsi buah merah yang paling disukai panelis adalah F1 dengan komposisi tween 80 0,50%, CMC 0,20%, sodium benzoat 0,06%, ethylene diamine tetra acetic acid (EDTA) 0,02%, esens orange citrus 1,5%, dan gula 15%, dengan tingkat kesukaan terhadap warna dengan nilai 4,5 (suka sampai sangat suka), rasa 3,8 (netral sampai suka), aroma 3,8 (netral sampai suka), tekstur 4,1 (suka), dan daya alir 6,1 (kental). Emulsi minyak buah merah secara fisik berwarna merah oranye, beraroma orange citrus, berasa manis, bertekstur kental, viskositas 20,5 dPa.s, pH 6,4 dan kestabilan 100% pada penyimpanan 30 hari suhu kamar. Kandungan β-karoten dan α-tokoferol masing-masing sebesar 14 mg/kg dan 229,4 mg/kg.

Penggunaan Bahan Pengisi dalam Perbaikan Sifat Fisikokimia dan Organoleptik Dodol Buah Merah (Pandanus conoideus L) Sebagai Sumber β-Karoten Murtiningrum Murtiningrum; Gino N. Cepeda
agriTECH Vol 31, No 1 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The main problem in preparation of redfruit dodol is the soft texture of dodol. In the research, preparation of red fruit dodol was done by adding different flours (wheat, rice and tapioca) to the total weight of glutinous flour and redfruit paste, as much as 15 % by weight. The preferences of panelists and physicochemical properties tests were done on the redfruit dodol product. The result indicated that the best formulation was the red fruit dodol with tapioca. The panelist preference scores of colour, flavor, odor and texture of the best dodol formulation were fairly like (5.40), fairly like (5.05), like (6.05) and fairly like (5.70) respectively. The physical properties of dodol including hardness, sticky and elasticity level were 951.43 gf, 216.68 gf and 0.35 % respectively. The dodol contained moisture 37.86 %, total solid62.14 with water availibility (a ) 0.83 and β-carotene 1.02 ppm.ABSTRAKPermasalahan utama dalam pembuatan dodol buah merah, yaitu teksturnya lembek dan lunak. Pada penelitian ini dilakukan penambahan jenis tepung yang berbeda, yaitu tepung terigu, beras dan tapioka sebanyak 15 % (b/b) dari berat tepung ketan dan pasta buah merah. Dodol yang dihasilkan dilakukan pengamatan sifat fisikokimia dan ting- kat penerimaan panelis. Hasil penelitian menunjukkan bahwa dodol formula terbaik berdasarkan sifat organoleptik dan fisikokimia adalah dodol dengan penambahan tapioka. Dodol tersebut memiliki sifat organoleptik dengan skor kesukaan warna agak suka (5,40), rasa agak suka (5,05), aroma suka (6,05) dan tekstur agak suka (5,70), sifat fisik kekerasan dan kelengketan masing-masing 951,43 dan 216,68 gf, serta kekenyalan 0,35 %, juga memiliki sifat kimiadengan mengandung air dan total padatan masing-masing 37,86 % dan 62,14 % dengan tingkat ketersediaan air (a )0,83 dan kandungan β-karoten 1,02 ppm.

PEMANFAATAN PASTA BUAH MERAH (Pandanus conoideus L) SEBAGAI BAHAN SUBSTITUSI TEPUNG KETAN DALAM PEMBUATAN DODOL . Murtiningrum; Isak Silamba
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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The objectives of the research are to obtain the best “dodol” formulation of by using red fruit pasta as substitution ingredient of waxy rice flour, and to know its physicochemical electrophoresis properties and panelist preferences. The ratios between red fruit paste and waxy rice flour used in “dodol” preparation were 1,75:1; 1: 1; 1:1,75 and 1:2,5 (w/w). The result indicated that the best ratio of formulation of “dodol” was 1,75:1. The preferences test showed that the panelist like and texture of the formulation slightly color and odor. The increase of the use red fruit paste will produce delicious good odor non-sticky “dodol”, also increase panelist preferences. The best formulation of “dodol” have firmness value of 512,15 gf, elasticity 0,33 %, stichness 275,38 gf, water activity 0,87, water content 34,24 % and total solid 65,76 %.Keywords: “dodol”, psychochemical electrophoresis, red fruit pasta

Kapasitas Stabilisasi Radikal Bebas dan Kelasi Ion Metal Ekstrak Air Daun Vernonia amygdalina Del. Gino Nemesio Cepeda; Murtiningrum Murtiningrum; Yuliana Waromi
Agritechnology Vol 3 No 2 (2020): Edisi Desember
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v3i2.62

Tumbuhan obat Vernonia amygdalina dikenal dengan nama “daun afrika” adalah tumbuhan yang berasal dari Afrika. Tumbuhan ini digunakan untuk mengobati malaria, infertilitas, diabetes, gangguan pencernaan dan penyakit transmisi seksual. Tujuan penelitian ini adalah mengevaluasi potensi antioksidan ekstrak air daun afrika yang meliputi kandungan senyawa fenolik, kapasitas stabilisasi radikal bebas melalui transfer atom hidrogen dan kelasi ion metal sebagai prooksidan melalui transfer elektron pada variasi konsentrasi. Proses ekstraksi senyawa bioaktif daun afrika menggunakan metode infusi dengan air panas suhu 90ºC selama 30 menit. Pengujian aktivitas antioksidan ekstrak meliputi penentuan kandungan senyawa fenolik menggunakan metode Folin-Ciocalteu, pengujian kapasitas stabilisasi radikal bebas menggunakan metode stabilisasi radikal bebas DPPH (1,1-Diphenyl-2-picrylhydrazyl) dan pengujian kapasitas kelasi ion metal menggunakan metode kelasi ion metal Fe+2. Hasil pengujian menunjukkan bahwa ekstrak air daun afrika konsentrasi 0,1-0,5% mengandung senyawa fenolik sebesar 18,81-69.89 µg EAG/ml, kapasitas stabilisasi radikal bebas DPPH sebesar 20,99-41,98% dan kapasitas kelasi ion metal Fe+2 sebesar 8,28-40,71%. Ekstrak air daun afrika kurang berpotensi sebagai sumber antioksidan alami dalam menstabilkan radikal bebas namun demikian sangat efektif mengikat ion metal yang bersifat prooksidan.

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