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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian METAMORFOSA Journal of Biological Sciences Jurnal Kesehatan Jurnal Pekommas BIOMA : Jurnal Biologi Makassar Jurnal Mirai Management Jurnal Pengolahan Pangan Jurnal Jatiswara Majalah Sainstekes Dentin Water Circulation Monitoring System in The Vanname Shrimp Cultivation based on Internet of Thing JURNAL KEBIJAKAN PUBLIK SAINSTECH: Jurnal Penelitian dan Pengkajian Sains dan Teknologi Journal of Business, Technology, & Social Science
Nur Alam
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Journal : Agroland : Jurnal Ilmu-Ilmu Pertanian

 1 
OPTIMALISASI PRODUKSI OLEORESIN DARI KULIT ARI BIJI KAKAO (THEOBROMA CACAO L.) DAN PEMANFAATANNYA DALAM PENGOLAHAN PANGAN Amalia Noviyanty; Mappiratu Mappiratu; Nur Alam
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 22, No 1 (2015)
Publisher : Universitas Tadulako

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Abstract

            This research was conducted to produce oleoresin from the cacao bean husk in optimum condition (ratio ethanol/cacao bean husk and timeof extraction) and to utilize it ini food processing as food flavor.  The research was conducted in stages. Stage I was extraction optimalization and production of oleoresin in two treatment, i.e. ethanol/cacao bean husk (v/b) with 8 extents, 5 : 1, 6 : 1, 7 :1, 8 : 1, 9 : 1, 10 : 1, 11 : 1 and 12 : 1 and time of extraction with 4 extents, 1 hour, 2 hour, 3 hour and 4 hour, using Completely Randomized Design applied to the observation of extract yield and total phenolic; stage II was oleoresin application of cacao bean husk in 5 extents, i.e. 2.5%, 5.0%, 7.5%, 10% and 12.5% using Randomized Block Design applied in the observation of organoleptic test.  The research result show that the ratio of ethanol/cacao bean husk 11 : 1 (v/b) and 2 hour extraction time gave the best extract yield i.e. 1.48% and the best total phenolic 0.58%.  Oleoresin concentration of 10% applied to biscuit gave the best effect compared than oleoresin concentration again.       Key words : Cacao bean husk, extract yield, oleoresin production, optimum condition, and total phenolic.
SIFAT FISIKOKIMIA DAN SENSORIS INSTANT STARCH NOODLE PATI AREN YANG DISUBSTITUSI DENGAN PATI TAPIOKA Nur Alam
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 15, No 3 (2008)
Publisher : Universitas Tadulako

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The research aimed to identify the physico-chemical and sensory characteristics of aren instant starch noodle (ISN) substituted with 0, 5, 10, 15, 20, and 25% of tapioca starch.  The physicochemical and sensory characteristics observed were gelatinization level, water content, white degree, cooking rate, cooking loss, tensile strength, elongation, texture, performance, aroma, taste and viscosity.  Corn ISN was used as a comparison. The research results showed that the percentage of the tapioca starch that could substitute the aren starch was in the ranges of 5 – 20%.  Substituting with 20% tapioca starch could yield ISN most similar to the corn ISN in which physicochemical and sensory characteristics were acceptable to consumers.  However, the water content of the ISN resulted from the research still higher than that of standard category, therefore the time length for drying need to be prolonged.
KARAKTERISTIK EDIBEL FILM DARI PATI AREN AMILOSA TINGGI DAN APLIKASINYA SEBAGAI PENGEMAS BUBUK BUMBU MIE Abdul Rahim; Nur Alam; Haryadi Haryadi; Umar Santoso
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 18, No 1 (2011)
Publisher : Universitas Tadulako

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Abstract

The purpose of this study was to determine the characteristics of edible films made from highamylase arenga starch, and its application as noodle seasoning powder packing. The treatment wasfractionated natural arenga starch at 70 and 80oC. Edible film was constructed from arenga starchsolution at a concentration of 2.8% (w/v) added with glycerol plus solution 0.5% (w / v) and thenheated at 85oC for 5 minutes. The next process was the addition of palm oil (palmitic acid) with aconcentration of 10% (w / w polymer) in the same condition. The solution then was poured in aplastic plate and oven dried at 50oC for 18-24 hours. Once dried, it was cooled at room temperaturefor 15 minutes. Parameters observed at this stage were thickness, water vapor transmission rate,tensile strength and elongation. The results showed that characteristics of edible films producedfrom the arenga starch at 70oC included thickness 0.103 mm, water vapor transmission rate(WVTR) 5.09 g/m2h, tensile strength 32.76 MPa and elongation 2.60%; while for the fractionatedarenga starch at 80oC included thickness 0.104 mm, the WVTR 2.55 g/ m2h, tensile strength 44.03MPa and elongation 1.71%. It is suggested that edible films produced from fractionation can beapplied as packing noodle seasoning powder that dissolves less than 3 minutes.
Co-Authors A. We Tenri Fatimah Singkeruang Abd Hamid Abd Hamid Noer Abdul Rahim Abdul Rahim Amalia Noviyanty Asadi Abdullah Bachtiar Murtala Beta Widya Oktiani Burhanuddin Bahar Darman Fauzan Dhahir Elis Tambaru Emilsyah Nur Gatot Siswo Hutomo Haryadi Haryadi Huriah Huriah Huriati Huriati Jusman Jusman Latief, Nikmatia Manap Trianto Mappiratu Mappiratu Muhammad Ikhwan Burhan Mukhlis Amin Natsir Muhammad Nfn Bahrawi Nfn Herman Nfn Tasmil Ni Gusti Ayu Galuh Candra Kirana Norlaila Sarifah Nur Hidayah Nu’man As Daud Ramlawati Ramlawati Serlin serang Sri Asriyani Suprianto Suriyanti Suriyanti Syahraeni Kadir Taufik Hidayat Umar Santoso Yayat Dendy Hadiyat