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MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK [The Modification of Color, Texture, and Aroma of Tempe Processed with Supercritical Carbon Dioxide] Maria Erna Kustyawati; Filli Pratama; Daniel Saputra; Agus Wijaya
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): 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 (586.449 KB) | DOI: 10.6066/jtip.2014.25.2.168


Supercritical carbon dioxide technology was a non thermal processing which might be applied on tempe to preserve its freshness. The aim of the research was to study the effect of supercritical CO2 on the color and texture of tempe, and to identify the aroma of tempe after processed with supercritical CO2. The experiment was carried out using CompletelyRandomized Block Design with three replications. The experimental factors were pressure treatmentat supercritic (Ps) and liquid (Pc), and treatment time (T) at T1, T2, T3, T4 of 5, 10, 15, and 20 minutes, respectively. The results showed that the treatment of pressures, time and their interactions significantly affected the color of ∆L*, ∆a*, ∆b*, ∆E*, but not significantly affected the textures.The best treatment was PcT1 producing the tempe with the value of ∆L*-2.13; ∆a*0.28; ∆b*0.97 dan ∆E*0.77. Several volatile aromas of tempe were extracted due to the supercritical CO2 treatment, but it also caused the formation of new volatile aroma compounds.   
Preliminary Study of Duku's Peel Drying by Exposing Under Infrared Radiation Emitter Laila Rahmawati; Hari Hariadi; Daniel Saputra; Kaprawi Sahim; Gatot Priyanto
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.11857


Duku (Lansium domesticum) is of tropical fruit which has a short shelf life of around 3-5 days at room temperature. There were many methods that were used to prolong the shelf life of duku, the one method that is commonly found is Modified Atmosphere Packaging (MAP). In the last decade, infrared is one of methods that had been implemented in food processing to securing and ensuring the foodstuff quality. There was a limited study reported about using infrared to prolong the shelf life, securing, and ensuring the quality of duku. In this preliminary study, duku was exposed using infrared emitter radiation (1000 watts), 10 cm of infrared distance, 400°C of temperature, and 50 seconds of exposing time. The result has shown the treatment could create a shell likeness on duku’s peel and could extend the shelf life of duku up to 2 weeks. 
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.033 KB) | DOI: 10.19184/j-agt.v12i02.9281


Pempek is a typical food of Palembang, South Sumatra, Indonesia, mostly processed in the form of wet with a moisture content of 50-60%, so that it only lasts for 3-4 days. In order for pempek to long last, it was processed into instant pempek using the freeze drying method. Pempek had tube form with a size of 3 cm in high and 4 cm in diameter. This study was aimed to see the freeze drying pressure and time to length of cooking, density, and lightness of instant pempek. Stored pempek at temperature of -50° C was carried out freeze drying with a pressure of 0.002 bar, 004 bar, 0.006 bar, and 0.008 bar for 38 hours, 40 hours, 42 hours, and 44 hours with a methodology of Split the Duncan Real Distance Difference Test Plot Design. The result showed that the pressure and time had very significant effect on the length of cooking, density and lightness of pempek. P3 (0.006 bar) pressure treatment affected shorter cooking time of pempek about 10.83 minutes, L2 treatment has 14.17 minutes for cooking times and the P3L2 treatment combination has low density of 0.71 g / cm3 and color brightness (lightness) about 85.38, almost resemble with white color. Making instant pempek with freeze drying method gave better results in ways of shorter and faster cooking time than instant pempek by other drying methods. Keywords: cooking length, freeze drying, instant pempek
Glyphosate Contamination at Several Concentrations And Its Impact on Changes in Goat (Capra hircus) Organ Tissue Ali Harokan; Totong Kamaluddin; Daniel Saputra; Nurhayati Damiri
Indonesian Journal of Environmental Management and Sustainability Vol. 5 No. 2 (2021): June
Publisher : Research Centre of Inorganic Materials and Complexs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/ijems.2021.5.2.81-87


Herbicides are generally used in the control of weeds in plants. The use of synthetic chemicals such as herbicides is known to have a negative impact on the environment. This is because the chemicals in the herbicide can kill or poison the organisms that eat plants that are exposed to these chemicals. Glyphosate is one of the active ingredients of herbicides which is systemic, so it may leave a residue on weeds such as grasses which are usually used as animal feed. The aim of this study is to analyze the impact of glyphosate residues on changes in the organ tissue of goats (Capra hircus) fed with feed exposed to glyphosate compounds. The study was conducted using an experimental method with four treatments of glyphosate concentration including control. The treatment consists of four goats with age of 12 months. The results showed that glyphosate treatment in feed influenced the development and tissue of the goats. The higher the concentration of the residue exposed to the feed, the higher the residual concentration of glyphosate in livestock blood, namely 0.2377 ppm (P1), 0.3118 ppm (P2), and 0.9377 ppm (P3), respectively. The results of the observation on livestock organ tissue showed that there was severe damage to the liver and minor damage to the lung, gastric and kidney tissue. The higher the concentration of the residue exposed to the feed, the higher the residual concentration of glyphosate in livestock blood and causing more damage.