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Pudji Hastuti
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [Model for Volume Changes in Fruit Chips during Vacuum Frying] . Jamaluddin; Budi Rahardjo; Pudji Hastuti; . Rochmadi
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): 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 (430.447 KB)

Abstract

Expansion and puffing are specific characteristics of fried products critical for consumer preferences. To obtain expanded and puffed dried products that fit well with consumer acceptance criteria, it is necessary to pay attention to the process conditions which change the raw material characteristics during frying. The important changes include volume and density ratio of the products during frying. Hypothetically, these changes are due to water vaporization and the decrease dry matter in the products. The objective of this research is to develop a mathematical model of volume and density ratio changes for jack fruit during vacuum frying as a function of water and starch content reductions. Samples were vacuum fried at 70–100OC and pressure of 80-90 kPa for 15–60 min. The parameters observed were volume and density as well as water and starch contents of samples before and after vacuum frying. The results showed that the developed model can be used to predict changes in volume and density ratio of jack fruit during vacuum frying.
Sintesis Ester Sorbitol Oleat Menggunakan Lipase dari Getah Pepaya, Candida rugosa dan Rhizopus arrhizus ( Suhardi Suhardi; Tranggono Tranggono; Pudji Hastuti; M. Muchalal
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1861.677 KB) | DOI: 10.22146/agritech.9591

Abstract

The ability of  lipase from Carica papaya latex, Candida rugosa and Rhizopus arrhizus to catalyze esterification of sorbitol and oleic acid to produce Sorbitol Oleat Esters (SOE) was investigated in this study. Response Surface Methodology (RSM) was employed to evaluate the effects of temperature (x1 =40-50oC), reaction time (x2=24-72 hours), concentration of enzyme (x3=25-75 units),  on percentage molar conversion as well as to determine the optimum condition of this reaction in term of this factors. Based on RSM analysis using  lipase from Carica papaya latex, the optimum synthesis conditions that giving 58.31% molar conversion, were : temperature of 45.15oC, reaction time  51.73  hours, concentration of enzyme 37 units. Using lipase from Candida rugosa , the optimum synthesis conditions that giving 59.49 % molar conversion, were : temperature of 45.08oC, reaction time  53.42 hours, concentration of enzyme 75 units.  Using lipase from Rhizopus arrhizus, the optimum synthesis conditions that giving 61.89 % molar conversion, were : temperature of 45.01oC, reaction time  61.68 hours, concentration of enzyme 66 units.  The characteristics of SOE products using lipase from Carica papaya latex and Rhizopus arrhizus were degree of esterification (DE) 1 and (DE) 2,  hydrophilic lypophilic balance 7.5-8.0, and surface tension  34.8-35.1 dyne/cm. SOE products using lipase from Candida rugosa were DE 1, DE 2, and DE 3, hydrophilic lypophilic balance 3-6, and surface tension  31.18-31.83 dyne/cm. and capable to maintain emulsion of water in oil.
Profil Gliserida, dan Kandungan EPA (Eicosapentaenoat) dan DHA (Docosaheksaenoat) Hasil Hidrolisis Minyak Hati Ikan Cod oleh Lipase Teramobil dari Mucor Miehei Erryana Martati; Tyas Utami; Pudji Hastuti
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.77 KB) | DOI: 10.22146/agritech.22383

Abstract

Hydrolysis of cod liver oil by immobilized lipase from Mucor miehei was studied to observe the hydrolysis level, glycerides profile and EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) contents in the form of glycerides and free fatty acid on various hydrolysis temperatures. Enzymatic hydrolysis of cod liver oil was carried out in a waterbath shaker at temperatures ranging from 30-60°C for 48 hours. Up to 12 hours reaction time, higher temperature gave higher hydrolysis level. Reaction time longer than 12 hours did not improve level of hydrolysis and all of them beyond 67%. This result indicated that there was possibility of acyl migration during hydrolysis. Though the hydrolysis level was high, after 48 hours reaction, EPA and DHA contents in the form of free fatty acid were low.
Co-Authors . Jamaluddin . Rochmadi Budi Rahardjo Erryana Martati M. Muchalal Suhardi Suhardi Tranggono Tranggono Tyas Utami