Claim Missing Document
Check
Articles

OPTIMASI KONDISI PEMURNIAN ASAM LEMAK OMEGA-3 DARI MINYAK HASIL SAMPING PENEPUNGAN TUNA (Thunnus sp) DENGAN KRISTALISASI UREA [Optimizing Conditions for the Purification of Omega-3 Fatty Acids from By-product of Tuna (Thunnus sp) Meal Proces Teti Estiasih; Kgs. Ahmadi; Fitriyah Kusumastuti
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.405 KB)

Abstract

Omega-3 fatty acids (w-3) are proven to have health beneficial effects.  Some effort had been done to obtained oil high in w-3 fatty acids.  Among the methods developed, urea crystallization was preferred because it is simple, economic, and result in high purity of fatty acids. A source that had not been widely explored for w-3 fatty acids production is the by-product of tuna meal processing. This research studied the optimization condition for separation and purification of w-3 fatty acids from the by-product of tuna meal processing by urea crystallization. Crystallization reaction conditions of urea inclusion were optimized using the response surface methodology, and the model was developed.Optimization result showed a quadratic polynomial regression equation of Y= 140,52677X1 + 8,38203X2 - 19,85850X12 - 0,12173X22 - 0,74000X1X2 - 240,33546 with X1=urea to fatty acid ratio and X2=crystallization time.  Maximum response was obtained at urea to fatty acid ratio of 3,07:1,crystallization time of 25,10 hours, and predicted response was 80,60%.  Analysis of variance showed that urea to fatty acid ratio and crystallization time affected response.  Under optimal conditions, the product was 3.89 times concentrated and the purity of w-3 fatty acids was 81,98%. Verification result revealed that the predicted value from this model was reasonably close to the experimentally observed value.  Urea crystallization process changed quality parameters that were oxidation level (peroxide value, anisidin value, and totox value), Fe and Cu content, P content, and water content.  The changes were caused by adsorption of primary and secondary oxidation products, part of metals, and phosphoric compound onto unsaponifiable matters or soluble into water. 
PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS PADA PRODUK TAPE KETAN HITAM KHAS MOJOKERTO HASIL STERILISASI [IN PRESS JANUARI 2015] Estiasih, Teti; Sriherfyna, Feronica Heppy; Ahmadi, Kgs; Haryati, Haryati
Jurnal Pangan dan Agroindustri Vol 3, No 1 (2015)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.355 KB)

Abstract

Tujuan dari penelitian ini adalah menduga umur simpan tape ketan hitam khas Mojokerto hasil sterilisasi. Hasil penelitian menunjukkan bahwa perlakuan suhu dan waktu sterilisasi yang dapat membunuh seluruh mikroba yaitu pada perlakuan suhu 121°C selama 10 menit. Hasil pendugaan umur simpan produk menunjukkan energi aktivasi pada parameter kadar air adalah 19,862.34 kal/mol, nilai pH 10,913.49 kal/mol, perubahan warna 21,202.01 kal/mol, dan total asam tertitrasi 8,951.10 kal/mol. Parameter total mikroba tidak ditemukan pertumbuhan mikrobiologi selama penyimpanan 40 hari sehingga tidak dapat dihitung energi aktivasinya. Nilai energi aktivasi terkecil digunakan untuk menentukan umur simpan produk, yaitu parameter total asam tertitrasi dimana reaksi berjalan mengikuti raksi orde nol sehingga diperoleh regresi linier y=-4,507.10x+7.12. Hasil perhitungan umur simpan tape ketan hitam khas Mojokerto hasil sterilisasi berdasarkan parameter total asam tertitrasi pada penyimpanan suhu ruang 25°C adalah 688.4 hari (22.9 bulan). Kata kunci: Accelerated Shelf-Life Testing (ASLT), Arrhenius, Sterilisasi, Tape ketan hitam khas Mojokerto
Correlation Of Emulsifying Properties And Microcapsule Oxidative Stability In Microencapsulation By Spray Drying Method Estiasih, Teti; Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 5, No 1 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.068 KB)

Abstract

This research was conducted to elucidate the correlation of protein emulsifying properties and microcapsule oxidative stability.  These properties were analyzed in sodiuym caseinate stabilized triglycerieds enriched with w-3 fatty acids emulsions.  Phospholipids was added to enhance these emulsifying properties. The results showed that emulsion stability index (ESI), refered to emulsion stability prior to drying, was correlated significantly with microcapsule oxidative stability.  Other properties did not significantly correlated because of phospholipids addition that cahnged the emulsifying properties and film forming properties of microcapsule concomitantly. Keywords: protein emulsifying properties, microencapsulation, oxidative stability
Correlation Of Emulsifying Properties And Microcapsule Oxidative Stability In Microencapsulation By Spray Drying Method Estiasih, Teti; Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 5, No 1 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.068 KB)

Abstract

This research was conducted to elucidate the correlation of protein emulsifying properties and microcapsule oxidative stability.  These properties were analyzed in sodiuym caseinate stabilized triglycerieds enriched with w-3 fatty acids emulsions.  Phospholipids was added to enhance these emulsifying properties. The results showed that emulsion stability index (ESI), refered to emulsion stability prior to drying, was correlated significantly with microcapsule oxidative stability.  Other properties did not significantly correlated because of phospholipids addition that cahnged the emulsifying properties and film forming properties of microcapsule concomitantly. Keywords: protein emulsifying properties, microencapsulation, oxidative stability
Pembuatan Trigliserida Kaya Asam Lemak -3 dari Minyak Hasil Samping Pengalengan Ikan Lemuru (Sardinella longiceps) Estiasih, Teti; Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 5, No 3 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.077 KB)

Abstract

Omega-3 fatty had benefial effect for health.  Fish oil from by product of lemuru canning process was a potential source of w-3 fatty acids.  This fish oil had to be refined by alkali to fulfill the standar of crude fish oil.  The w-3 fatty acids content in this fish oil (in the triglyceride form) could be enhanced by rapid solidification.  Modification to this process was done therefore the process was easier to handle and cheaper.  Modified rapid solidification could enrich the w-3 fatty acids content in the triglyceride form 1,87.  The residue of this process could be used as raw material  of the rapid solidification.   Key words: w-3 fatty acids, triglyceride, alkali refining, rapid solidification.
Pembuatan Trigliserida Kaya Asam Lemak -3 dari Minyak Hasil Samping Pengalengan Ikan Lemuru (Sardinella longiceps) Estiasih, Teti; Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 5, No 3 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.077 KB)

Abstract

Omega-3 fatty had benefial effect for health.  Fish oil from by product of lemuru canning process was a potential source of w-3 fatty acids.  This fish oil had to be refined by alkali to fulfill the standar of crude fish oil.  The w-3 fatty acids content in this fish oil (in the triglyceride form) could be enhanced by rapid solidification.  Modification to this process was done therefore the process was easier to handle and cheaper.  Modified rapid solidification could enrich the w-3 fatty acids content in the triglyceride form 1,87.  The residue of this process could be used as raw material  of the rapid solidification.   Key words: w-3 fatty acids, triglyceride, alkali refining, rapid solidification.
Performance of Activated Natural Zeolite on Purification of Oil from Tempeh Chips Frying Ahmadi, Kgs
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.514 KB)

Abstract

Used frying oil is the oil that used repeatedly.  This oil has low quality physically and chemically.  This research was objected to purify used frying oil from tempeh chips processing therefore it is suitable for consumption.  The elucidated factors were HCl normality and zeolite activation temperature.  This research used completely randomized design with two factors that arranged factorially.  The first factor was HCl normality in zeolite soaking: without soaking (HCl 0 N), and soaking with HCl 2 N, 4 N, and 6 N.  The second factor was ziolite activation temperature: 3000C, 4000C, 5000C, dan 6000C.The result showed that HCl normality and zeolite activation temperature were significantly affected the performance of zeolite.  The color value, free fatty acid content, and anisidin value decreased as the HCl normality and activation temperature increased.  It was supposed that the increasing HCl normality and activation temperature caused the ratio of Si/Al increased.  It affected the capability of zeolite for adsorption.  Meanwhile, the peroxide value increased as the HCl normality increased due to increasing polarity that caused by increasing Si/Al ratio.  The best characteristic of purified used frying oil was obtained from HCl 6 N and activation temperature of 6000C with the characteristic as followed: color value that indicated by absorbance at 500 nm of 0.491, free fatty acid content of 0.5%, peroxide value of 0.094 meq/kg, and anisidine value of 43.92.Keywords: used frying oil, natural zeolite, activation
Low Temperature Crystallization for Vitamin E Concentrate Preparation from Palm Fatty Acid Distillate: Study on Solvent Type Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.158 KB)

Abstract

Palm Fatti Acid Distillate (PFAD) is one source of natural vitamin E enrich with tocotrienol.  This research aimed to aplly low temperature solvent crystallyzation in vitamin E concentrate preparation from PFAD.  The advantage of this method is simple and low temperature use.  The crystallized PFAD fraction was unsaponifiable fraction from saponification process.  The elucidated factor was solvent type.  The result showed that PFASD contained vitamin E comprised of  tocopherol and ,  ,  tocotrienol and the major component was fatty acids.  The saponification process decreased free fatty acid content and increased vitamin E concentration.  The solvent type affected the characteristic of vitamin E concentrate including the concentration of vitamin E, antioxidant activity, free fatty acids content, and yield.  The most suitable solvent was hexane due to its non polar characteristic.Keywords: low temperature crystallization, vitamin E concentrate, palm fatty acid distillate
Chemical Activation of Natural Zeolite for Purification of Fish Oil from By- Product of Fishmeal Processing Ahmadi, Kgs; Mushollaeni, Wahyu
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (547.97 KB)

Abstract

Omega-3 fatty acid has health benefits.  Indonesia has some species of fish that contain this kind of fatty acid such as lemuru.  However its utilization as -3 fatty acid source is still limited.  Fish oil from lemuru meal processing has poor quality because of its color and peroxide value, besides its free fatty acid content. Therefore purification process should be employed to improve its quality.This research was conducted to elucidate the performance of natural zeolite in purification of fish oil from lemuru meal processing. Acitivation of natural zeolite was employed to increase its adsorption capacity.  One  technique to activate natrural zeolite was chemical activation by strong acid (HF, H2SO4, dan HCl). Concentration level of activated zeolite in purification was also defined. The best result was natural zeolite activated by HCl and concentration level of 15%.  The characteristics of purified lemuru oil were as followed: absorbance at 430 nm of 0,24, free fatty acid content 4,12, ω-3 fatty acid content of 20,34%, and peroxide value of 93,6 meq/kg.Keywords: natural zeolite, purification, lemuru meal processing, fish oil
Komposisi Mangrove pada Lahan Tercemar BTEX dan Logam Berat Indawan, Edyson; Ahmadi, Kgs.; Novitawati, Retno Ayu Dewi
Jurnal Natur Indonesia Vol 14, No 3 (2012)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.258 KB) | DOI: 10.31258/jnat.14.3.212-218

Abstract

The study was aimed to gasp inventory an expired plant mangrove species characteristic respectively collection specimen land us function BTEX and heavy metal at growth environment. The study held from April through November 2007. Design with two classes, Rank I : survey activities and explored in land for quantity and identification, Rank II : Analysis totality solid matter petroleum level BTEX and heavy metal situ by research in location. The results of mangrove identification (main component, supporting component, and associated mangrove) showed there are 11 families and 25 species. BTEX parameter from soil sample was detected benzene intensive contamination on Andil river (16.30 ppm), Porangan river (81.30 ppm), Gombal river (56.90 ppm), Kacar river (36.90 ppm) but it was not detected on Krondo river. Toluene intensive contamination Porangan river (824 ppm) and Kacar river (896 ppm). BTEX parameter from water sample was detected benzene intensive contamination on Andil river (24.30 ppm), Porangan river (8.13 ppm), Gombal river (20.30 ppm), Kacar river (8.13 ppm), Krondo river (8.13 ppm), and Toluene contaminate slightly. Ethylbenzene and xilene were not detected by gas chromatography. Soil medium showed that contamination mainly Pb on Gombal river (5.98 mg/Kg), Kacar river (7.24 mg/Kg) and Krondo river (6.43 mg/Kg), where are Andil river and Porangan river were only slightly contaminated. The metal occurred on Cu for all, except Andil river (6.22 mg/Kg), whereas Zn and Cr did not contaminate, while Ag and Cd were not detected. Water medium was not contaminated by Pb, Cd, Cr, and Zn, furthermore Ag and Cu were not detected