Article Per Year (5 Year)
p-Index From 2019 - 2024
1.244
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Bumi Lestari Jurnal Natur Indonesia Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Fakultas Pertanian Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JAPI: Jurnal Akses Pengabdian Indonesia
Kgs Ahmadi
Program Studi Teknologi Indunstri Pertanian Fakultas Pertanian Uversitas Tribhuwana Tunggadewi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Nursing Public Health Other

Published : 46 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Jurnal Teknologi Dan Industri Pangan

 1 
Characteristics of Microcapsule of ?-3 Fatty Acids Enriched Oil from Lemuru Meal Processing Teti Estiasih; Kgs Ahmadi; Fithri Choirun Nisa
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): 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 (299.21 KB)

Abstract

Omega-3 fatty acids enriched fish oil from lemuru fishmeal processing met the quality standard of food grade fish oil, but it was susceptible to oxidation. Microencapsulation by spray drying was one method that could protect this oil against oxidation and the microcapsule could be applied more widely and easier to handle. The important factor that affected microencapsulation process by spray drying method was encapsulant to core ratio. The objective of research was to elucidate the effect of encapsulant to core ratio (2:1; 3:1; 4:1; 5:1; and 6:1 (w/w)) on characteristics of ?-3 fatty acids enriched fish oil microcapsule. The increase of microencapsulation efficiency and the decrease of surface oil proportion were related to better emulsion stability prior to spray drying and film forming ability around oil globule as the sodium caseinate proportion increased. Emulsification and heating during spray drying could induce hydrolysis of triglycerides in fish oil. Therefore, the quantity of free fatty acids relatively unchanged although the proportion of encapsulated oil decreased. The decrease of oxidation degree is caused by better protective effect of sodium caseinate during emulsification and spray drying due to better film forming ability as proportion of encapsulant increased. However, it was followed by the decrease of ?-3 fatty acids content that related to decreasing proportion of fish oil. This phenomenon was supported by unchanging ?-3 fatty acids retention that showed protective effect of sodium caseinate on oxidation during microencapsulation. Different encapsulant to core ratio did not change yield of microcapsule. Different proportion of surface oil did not affect microcapsule recovery.Key words : fish oil from by product of lemuru meal processing, ?-3 fatty acids enriched oil, microencapsulation, spray drying, encapsulant to core ratio
Optimization of Rapid Solidification to Enrich Fish Oil from by-Product of Lemuru Canning Processing with w-3 batty Acids by Response Surface Method Teti Estiasih; Fithri Choirun Nisa; Kgs Ahmadi; Umiatun .
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): 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 (3713.189 KB)

Abstract

Oil from by-product of lemuru canning processing was a source of w-3 fatty acid but its characteristics had out been known. The content of w-3 fatty acids of this oil had to be increased. Various methods are available to enhance w-3 fatty acids concentration Rapid solidification was one of limited methods to enrich fish oil by w-3 fatty acids containing triglycerides. This research was conducted to optimize rapid solidification condition to enrich fish oil from by product of lemuru canning processing with w-3 fatty acids and characterize the enriched oil compared by International Association of Fish Meal and Oil Manufacturers standard. In optimization process, the content of EPA+OHA and yield .was maximized. A two-factors central composite design in Response Surface Method was used to study the effect of solvent-to-oil ratio (X1) and extraction time (X2). The response (Y) is the multiplication of EPA+DHA content by yield. The results showed that under optimum conditions the maximum response were obtained at a solvent-to-oil ratio of 3,95:1(vw) and extraction time of 24,93 hours. The w-3 fatty acids enriched fish oil had EPA+DHA content of 33,33% and yield of 9.40% (w/w). The produced w-3 fatty acids enriched fish oil had good quality based on food grade fish oil standard, unless Fe and Cu content. Chelation could reduce these oxidizing metals. Key words : w-3 fatty acids, rapid solidification, response surface method, central composite design.
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. 
Co-Authors Aditya Wicaksono AGUS WIDODO Ahmadi, Mamad Aprianti, Elna Budi Santosa Edyson Indawan Ely, Matelda Yuspit Feronica Heppy Sriherfyna Fithri Choirun Nisa Fitriyah Kusumastuti Hairurraziqin Hairurraziqin, Hairurraziqin Haryati Haryati Hendriono, Hendriono Jon, Patrisius Sunardi Kaka, Heleria Ambu Klanita, Weny KM, Yis Wiyanto Km, Yis Wiyanto Lemos, Jose Lera, Herkulanus Lero, Nikodemus Jawu Lorine Tantalu Lorine Tantalu Nipu, Gema Nonok Supartini Noppy, Noppy Nursyamsiyah, Anis Oni, Marselina Paranggi, Ferdinan Landu Pramono Sasongko Rahmawati, Atina Rahmawati, Atina Retno Ayu Dewi Novitawati Rohim, Risqi Nur Rozana, Rozana Sada, Maria Yasinta SATRIYAS ILYAS Susilo, Setiawan Teti Estiasih Teti Estiasih Teti Estiasih Togo, Ludwika Y Umiatun . Untung, Umbu Wawan Gunawan Wirawan Wirawan Wirawan Wirawan Wondo, Theresia Yulius Koni Tama, Yulius Koni