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Pudji Hastuti
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Agriculture, Biological Sciences & Forestry Humanities Astronomy Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Social Sciences

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Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat Pudji Hastuti; Tyas Utami
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): 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 (234.548 KB)

Abstract

Enzymatic interesterification of Palm Stearin (PS) and Sardine Oil (SO) as source of Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA) have been of interest to modify the physical properties of the triglyceride. An attempt to enzymatic-restructure PS and SO to form Structured Lipid (SL) which is suitable for margarine was investigated using immobilized lipase from Rhizomucor miehei and that from Candida antartica. The effect of reaction time course, ratio of PS/SO and ratio of enzyme/substrate were studied in the present study. At the end of interesterification, the enzyme was filtered from the reaction mixture through a filter paper. The Solid Fat Index (SFI) was determined by dillatometry. The Slip Melting Point (SMP) was determined by capillary tube method. Both of interesterification catalyzed by immobilized sn 1,3 specific lipase from R.miehei,and non specific lipase from C.antartica were found to decrease the SFI value at 10; 21.1 and 33.30C. The SMP value was decrease from 58-500C to 37-390C. The change of these parameters were slightly faster in the reaction which catalyzed by lipase from R miehei than lipase from C.antartica . The more the utilization of the enzyme the faster the change were occurred, especially the increase of enzyme utilization from 2.5% to 5%, which decrease the SFI value at 33,30C. The decrease of the PS/SO ratio resulted in the decrease of SFI and SMP values. It was found that the most suitable SFI and SMP value for margarine fat is the SL formed by carrying out the enzymatic-interesterification of PS/SO with the ratio of 40/60 using enzyme 2.5% of the total fat, for 8 hours at 600C. Key words : Palm stearin, sardine oil, enzymatic-interesterification, solid fat index and slip melting point
Karakteristik Fisik Shortening Hasil Interesterifikasi Kimiawi Campuran Terner Minyak Biji Karet, Minyak Ikan Nila, dan Palm Stearin nFN Sumartini; nFN Supriyanto; Pudji Hastuti
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 1 (2020): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v17n1.2020.24-36

Abstract

Shortening merupakan produk olahan lemak dan minyak yang berfungsi sebagai pembentuk pori dan pelembut pada pembuatan roti. Shortening diproduksi dari campuran stearin sawit (PS), minyak biji karet (RSO) dan minyak ikan (FO), pencampuran fraksi padat dan cair dilakukan dengan tujuan mendapatkan titik leleh dan konsistensi yang diinginkan sesuai dengan shortening komersial. Rancangan percobaan menggunakan rancangan acak kelompok (RAK) menggunakan sepuluh campuran terner lemak dengan rasio dan metode berbeda, masing-masing PS / RSO/ FO (50/30/20, 60/35/5, 70/15/15, 80/10/10 dan 90/5/5) (% bb) dengan metode blending/non interesterification (NIE) dan interesterifikasi kimiawi/ chemical interesterification (CIE). Setiap perlakuan dilakukan ulangan sebanyak 3 kali. Karakteristik fisik lemak yang diuji meliputi, titik leleh, indeks total padatan lemak, komposisi asam lemak, warna, dan tekstur. Seluruh hasil analisa dari semua campuran dilakukan uji statistik menggunakan software SPSS versi 22. Hasil uji statistik menunjukkan perbedaan rasio dan metode yang digunakan secara signifikan berbeda nyata (P<0,05). Campuran interesterifikasi kimiawi dengan rasio (CIE) 80/10/10 dan 90/5/5 merupakan perlakuan yang menghasilkan sifat fisik yang paling mendekati shortening komersial dengan karakteristik meliputi slip melting point pada kisaran (40,38-42,54°C), titik leleh (47,33-50,46°C), indeks kepadatan lemak (17,92-31,63%), kecerahan (86,01-87,64), tekstur (421,75-872,25 gf/cm2). Physical Characteristics Of Shortening Results Of Chemical Interesterifications On Terner Mixed Seed Oil Rubber, Oil Fish, And Palm StearinShortening is produced from a mixture of palm stearin (PS), rubber seed oil (RSO) and fish oil (FO). The experimental design used ten fat ternary mixtures with different ratios and methods, each PS / RSO / FO (50/30/20, 60/35/5, 70/15/15, 80/10/10 and 90 / 5/5) (% bb) with blending (NIE) and chemical interesterification (CIE) methods. The physical characteristics of the fat tested include, melting point, total solid fat index, fatty acid composition, color, and texture. The experimental design used was a randomized block design. All analysis results of all mixtures were carried out using a SPSS version 22 statistical test. The statistical test results showed that the ratio and method used were significantly different (P <0.05). Chemical interesterification mixture with a ratio (CIE) 80/10/10 and 90/5/5 is the treatment that produces the physical properties that are closest to commercial shortening with characteristics including slip melting point in the range of (40.38-42.54 ° C), melting point (47.33-50.46 ° C), solid fat index (17.92-31.63%), Lightness (86.01-87.64), texture (421.75-872.25 gf / cm2).
Optimasi Sintesis Metil Oleat Menggunakan Biokatalis Lipase dari Kecambah Biji Jatropha Curcas L. Chusnul Hidayat; M. Danu P. Kuntoro; Pudji Hastuti; Djajeng Sumangat; Tatang Hidayat
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 2 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n2.2008.1-9

Abstract

Biji jarak pagar (Jatropha curcas) menghasilkan lipase selama proses perkecambahan sehingga dapat digunakan sebagai sumber lipase yang relatif murah. Lipase ini telah digunakan untuk proses esterifikasi asam oleat dengan methanol. Namun demikian, kondisi optimum proses esterifikasi tersebut belum diketahui. Tujuan penelitian ini adalah untuk menentukan kondisi optimum proses esterifikasi menggunakan metode Response Surface Methodology (RSM). Desain percobaan terdiri dari 3 faktor dan 3 taraf (Box-Behnken). Faktor yang dievaluasi adalah suhu, lama reaksi dan rasio molar substrat. Hasil penelitian menunjukkan bahwa faktor suhu, lama reaksi dan rasio molar substrat berpengaruh signifikan terhadap yieldmetil ester. Faktor yang paling berpengaruh adalah rasio molar substrat. Efek interaksi dari ketiga faktor tidak signifikan terhadap yield metil ester. Kondisi optimum proses esterifikasi adalah suhu reaksi 39,5oC, selama 64,4 menit dengan rasio molar asam oleat dengan methanol 2:2. Jumlah metil ester yang terbentuk adalah 522 µmol. Hasil verifikasi menunjukkan bahwa yield mendekati hasil prediksi dengan RSM. Hal ini menunjukkan bahwa lipase jarak pagar berpotensi sebagai biokatalis pada sintesis metil ester.Optimization on synthesis of methyl oleate using indigenous biocatalyst from Jatropha curcas seedsJatropha seeds produce lipase during. germination. It is useful as lipase resources. Lipase is used for the esterification of oleic acid with methanol. However, the optimum conditions of the process is not yet known. The objectives of the research was to determine the optimum conditions for the synthesis of methyl oleate from oleic acid and methanol using response surface methodology (RSM), and using Box-Behnken type of design with 3 factors. Factors such as molar substrate ratio of oleic acid to methanol, temperature and reaction time were evaluated. The results show that the effect of temperature, reaction time and substrate molar ratio on the yield of methyl oleate were significant. The most significant effect on yield was substrate molar ratio. The interaction effect of the factors on methyl ester yield was not significant. The optimum conditions for methyl oleate synthesis was at temperature of 39,5oC for 64.4 minutes and the molar ratio of oleic acid to methanol of 2:2. The produced methyl oleate was 522 µmol. From the verification data, the yield was not significantly different with the predicted data using RSM. It can also be concluded that the acetone-dried germinated jatropha lipase is a potential biocatalyst for the synthesis of methyl ester.
Model Matematika Optimasi untuk Perbaikan Proses Penggorengan Vakum Terhadap Tekstur Keripik Buah J Jamaluddin; Budi Rahardjo; Pudji Hastuti; R Rochmadi
Jurnal Teknik Industri Vol. 12 No. 1 (2011): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/JTIUMM.Vol12.No1.82-89

Abstract

Hard and crunchy are specific characteristics of fried product prefered by consumer. To have texture of crunchy product being suitable with consumer taste, it is necessary to observ characteristic change of raw material and frying condition. In frying process, the changes of hardness and crunchiness characteristics of food occur. These changes are predicted caused by free water vaporization and the decrease of starch content in food. The objective of this research is to develop mathematical model of hardness and crunchiness changes as the function of water and extract content degradation. Sample of the research is jack fruit fried in the temperature of 70–100° C, duration of 15–60 minutes, and pressure of 80–90 kPa. The parameters observed are hardness and crunchiness, water and starch content before and after frying. The result showed that hardness and crunciness change as the function of water vaporization and the decrease of starch content can be used to predict hardness and crunciness of product during vacuum frying.
Rekayasa Pemekaran dan Tekstur Keripik Buah Nangka Selama Penggorengan Vakum Jamaluddin .; Budi Rahardjo; Pudji Hastuti; Rochmadi .
Jurnal Keteknikan Pertanian Vol. 23 No. 2 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.2.%p

Abstract

Rising and development also hard and crispy are the specific characteristic of the fry product that acceptableby consumer. To produce rising and texture of the fry product according to the consumer requirement it wasnecessary to control process conditions, take account of characteristic and transformation of raw materialduring frying process. The change of volume (rising and shrinkage) and texture (hardness and crispy) arehappened during frying process of food materials. Volume and texture change were predicted affected byevaporation of water and decreasing of starch content on solidity. This research is done with aim to developmodel of Jackfruit texture and volume change during vacuum frying caused by decreasing of water contentand starch content. As the sample of the research was used the fresh Jackfruit frying on vacuum withtemperature of 70, 80, 90 and 100 OC, with frying duration of 15 to 60 minute and with vacuum pressure of80, 85, 90 kPa. The analyses parameters were consist of volume, texture, water content, and starch contentof the sample before and after frying. Result of the research shows that the higher of the temperature andpressure of the vacuum frying the lower of the starch content and water content of the jackfruit chip. Themathematical model that was developed can be used to predict the change of the jackfruit’s chip textureand volume during vacuum frying.Keywords : jackfruit, vacuum frying, Chip, textureDiterima: 7 Mei 2009; Disetujui: 16 September 2009
Karakteristik Minyak Ikan Nila (Oreochromis niloticus) Hasil Pemurnian Menggunakan Arang Aktif dan Bentonit pada Hasil Samping Limbah Fillet Ikan Nila PT. Aquafarm Nusantara Semarang Sumartini; Supriyanto; Pudji Hastuti
Jurnal Airaha Vol 8 No 02: DEC 2019
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.041 KB) | DOI: 10.15578/ja.v8i02.128

Abstract

PT Aquafarm Nusantara is known as a modern industry in fish processing produced Tilapia Fillet as the main product that is routinely exported to several countries. Therefore, there are still some by products left such as bones, scales, skin, the content of belly, and head. This study conducted aimed to seek the characteristics and the quality of fish oil after purification. The method used was an experimental laboratory using eight different treatments on pale dose (charcoal) 1%, 2%, 3%, bentonite 1%, 2%, 3%, active charcoal 2% : 1%, and bentonite:active charcoal 1%, 2%. Parameters used are moisture content, melting point, free fatty acid, peroxide and iodin value, brightness and clarity. The best result of parameter analysis was showed by combining betonit: actice charcoal (2%:1%), it showed the moisture content 0.05 ± 0,02%, iodin number 121,87±2,55, peroxide number 7,92±0,00%, FFA 0,23±0,05, brightness 55,67±0,09% (L*),-1,09±0,03 (a*), 23,36 ±0.03(b*), and clarity 82,79 ± 0.51%T.
Co-Authors Budi Rahardjo Chusnul Hidayat Djajeng Sumangat J Jamaluddin Jamaluddin . M. Danu P. Kuntoro Mudinillah, Adam nFN Supriyanto R Rochmadi Rochmadi . Sumartini Sumartini Sumartini, nFN Tatang Hidayat Tyas Utami