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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian
Dewi Sarastani
Alumni IPN – IPB, Staf Pengajar FT-UIKA, Bogor
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Industrial & Manufacturing Engineering Social Sciences Veterinary

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AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG (Parinarium glaberrimum Hassk.) [Antioxidant Activities of Parinarium glaberrimum Hassk Extracts and their Fractions] Dewi Sarastani; Soewarno T. Soekarto; Tien R. Muchtadi; Dedi Fardiaz; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): 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 (356.294 KB)

Abstract

The seed of Parinarium glaberrimum Hassk was extracted with non polar solvent (hexane) and or polar solvent (ethanol).  Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and b-carotene.  Ethanolic-Hexanoic Extract (EHE) of the seed was found to possess the highest antioxidative activity. Furthermore, EHE was fractionated by silica column chromatography and eight major fractions were isolated  according to UV absorption.  Antioxidative activity of these fractions was evaluated in a b-carotene-linoleate system.  Fractions III , I , and II showed the major activity, but fractions I and II have the best value of relative capacity, so they were chosen for further identification.
Mie Kering Berbahan Baku Ubi Jalar (Formulasi, Proses Produksi, Karakteristik Produk) Dewi Sarastani
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.011 KB) | DOI: 10.29244/jstsv.1.1.23-29

Abstract

The purpose of this research  is to study the processing of  Ipomoea batatas L based dry noodle . Dry noodle is successfully made from corm of the Ipomoea batatas L, without starting from flour. Noodle's production steps are braising of corm, mixing corm with supplement material, braising of noodle dough, making of noodle sheets,  steaming and drying the noodle’s circuits ,  dry noodle's packaging.  The result shows that mie[noodle] from  purple parsnip have organoleptic's score to perceive, color, aroma, and elasticity that equals with  mie from wheat, but has ekstensibility's score inferior than mie from wheat. Chemical contents  of Purple Parsnip’s mie are 11.34% of moisture content, 6.68% of  protein, 0.94% of fat, 5.02% of ash, and 1.1% of fiber.  According to Indonesian National Standart [number 01 3551 2000], the moisture and protein content of Purple Parsnip’s mie meet  to instant mie specification.Keyword : corm, Ipomoea batatas L, mie
Co-Authors Anton Apriyantono Dedi Fardiaz Soewarno T. Soekarto Tien R. Muchtadi