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Anton Apriyantono
Jurusan Teknologi Pangan dan Gizi, Fateta-IPB
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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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

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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.
KOMPOSISI KIMIA BIJI DAN SIFAT FUNGSIONAL PATI GAYAM (Inocarpus edulis Forst.) 1) [Chemical Composition of Gayam ( Inocarpus edulis Forst.) Seed and Functional Properties of Its Starch] Indah Epriliati; Purwiyatno Hariyadi; 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

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Basic  information on physical and chemical properties of Gayam (Inocarpus edulis Forst), one of the domestic commodities, is still very limited. The objectives of this research were to investigate chemical composition of gayam seed and the functional properties of gayam starch, especially the pasting behavior and the characteristic of its gel. Moisture, crude protein, lipid, ash, and carbohydrate content of gayam seed, respectively, were 50.11% (w/w), 11.66%, 8.21 %, 3.39% , and 76.74% (dw). The gayam starch granules were very strong and remain physically intact  during  heating up to 90°C. The highest swelling-power (24.76) occurred at 95°C, with low amylose leaching (0.27% dw) and solubility (0.25° Brix). Pasting behavior of starch suspension (10% w/v) showed the initial pasting temperature at 81°C and  peak viscosity 750 Brabender unit (BU) reached at 90 °C. The paste viscosity was relatively  stable at 95°C. The gel was formed during  cooling. The gel of gayam  starch was unstable at (-16°C) at which six times freezing-thawing cycles resulted in 66.95% water dripped. The gel characteristics may indicated the high amylose content. Scanning electron micrographs of freeze-dried gel revealed the sponge-strucuture. The data indicated  that gayam starch has great potential to be explored further  for industrial applications.  
KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit] C. Hanny Wijaya; Irene Triyanti Hadiprodjo; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA) method. Monoterpenes were the main constituens among the 24 identified components by GC-MS. Results od AEDA revealed that citronellal and limonene had the greatest impact on the aroma of andaliman with flavour dilution factor 128 and 32. β-myrcene, 2-β-ocimene, linalool, β-citronellol, neral, geraniol, gerabial, geranyl acetate, an unkwown compound, and a sesquiterpene also contributed to andaliman fresh citrusy and warm sweet peppery aroma.
Co-Authors C Hanny Wijaya Dedi Fardiaz Dewi Sarastani Indah Epriliati Irene Triyanti Hadiprodjo Purwiyatno Hariyadi Soewarno T. Soekarto Tien R. Muchtadi