Teti Estiasih
Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang

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Competitive Adsorption among Phospholipids at Oil Globule Interface of Caseinate Stabilized Emulsion Estiasih, Teti
Jurnal Teknologi Pertanian Vol 13, No 1 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Casein and phospholipids are natural compounds usually used concomitantly as emulsifier. This research was conducted to elucidate the adsorbed phospholipids composition that stabilized oil globule interface during fish oil emulsification by sodium caseinate and phospholipids. Emulsion was formed by homogenizing sodium caseinate solution (10% w/v) with various phospholipids concentration of 0, 0.5, 1.0, 1.5, 2.0, and 2.5% (w/v) at fish oil concentration of 20%. The results showed that the quantity of adsorbed phospholipids increased in line with increasing phospholipids concentration. Competitive adsorption occured among various phospholipids that indicated by compositional changes of adsorbed phospholipids at oil globule interface. Their preference to adsorb was influenced by their surface activities. Among various phospholipids, phosphatidylcholine had preference to adsorb due to its higher surface activity and quantity. Phosphatidylethanolamine had less preference to adsorb because of its lower surface activity. Meanwhile, phosphatidylinositol had less ability to compete due to its low quantity. The change of adsorbed layer in oil globule interface was caused by phospholipids-casein complexation and displacement of casein by phospholipids to occupy oil globule interface. Keywords: preference to adsorb, caseinate, phospholipids, emulsion, oil globule, interface, surface activity, competitive adsorption, displacement, adsorbed layer, complexation
Correlation Of Emulsifying Properties And Microcapsule Oxidative Stability In Microencapsulation By Spray Drying Method Estiasih, Teti; Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 5, No 1 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research was conducted to elucidate the correlation of protein emulsifying properties and microcapsule oxidative stability.  These properties were analyzed in sodiuym caseinate stabilized triglycerieds enriched with w-3 fatty acids emulsions.  Phospholipids was added to enhance these emulsifying properties. The results showed that emulsion stability index (ESI), refered to emulsion stability prior to drying, was correlated significantly with microcapsule oxidative stability.  Other properties did not significantly correlated because of phospholipids addition that cahnged the emulsifying properties and film forming properties of microcapsule concomitantly. Keywords: protein emulsifying properties, microencapsulation, oxidative stability
Pembuatan Trigliserida Kaya Asam Lemak -3 dari Minyak Hasil Samping Pengalengan Ikan Lemuru (Sardinella longiceps) Estiasih, Teti; Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 5, No 3 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Omega-3 fatty had benefial effect for health.  Fish oil from by product of lemuru canning process was a potential source of w-3 fatty acids.  This fish oil had to be refined by alkali to fulfill the standar of crude fish oil.  The w-3 fatty acids content in this fish oil (in the triglyceride form) could be enhanced by rapid solidification.  Modification to this process was done therefore the process was easier to handle and cheaper.  Modified rapid solidification could enrich the w-3 fatty acids content in the triglyceride form 1,87.  The residue of this process could be used as raw material  of the rapid solidification.   Key words: w-3 fatty acids, triglyceride, alkali refining, rapid solidification.
The Use of urea Crystallization Method for The Preparation of -3 Fatty Acids Concentrate from fish oils: A Review Estiasih, Teti
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Some species of fish are known to be potential source of w-3 fatty acid, one of the essential fatty acids from human body. However, in many cases, the concentration of such fatty acids in the fish oil is quite low, and therefore, a method is needed to make it into a concentrate. One of the methods widely use is urea crystallization technique. Principally, this method is based on the inability of urea to form a complex with w-3 fatty acid, while other fractions are precipitated. This method is claimed to be able to increase w-3 fatty acids content up to 80%. Factors that influence the technique are temperature, crystallization time, and urea to oil ratio. An optimation of processing parameters for particular type of fish oil must be defined to obtain a high w-3 fatty acid concentrate.   Keywords: w-3 fatty acid, concentrate, urea crystallization
Antioxidant Activity of Extracts Obtained by Applying Various Solvents to the Local Brown Sorghum (Sorghum bicolor) Bran Dewi, Juwita Ratna; Estiasih, Teti; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A completely randomized design experiment was conducted to determine the antioxidant activity of bran extracts obtained by applying various solvents to the local brown sorghum grain. Four types of technical grade of solvents were employed, namely aquadest, ethanol 96%, methanol 98% and acetone 98%. Each bran extract was obtained by shaking for 8 hrs in a single solvent, respectively. The extract was vacuum dried prior to use. The antioxidant activity of the extract was assessed by determining its ability for free radicals (DPPH) scavenging and for the ability for oxidation inhibition of a particular fatty acid with ferric thiocyanate.The results indicated that the levels of phenols, tannin and anthocyanin, varied with the solvent and the methanol extract contained the highest level of total phenols (55.7%). The highest radical scavenging activity was found at a concentration of 400 ppm. The methanol extract (400 ppm) showed the highest EC50 value (81,5 %), which was slightly lower than that of BHT. The order of oxidative inhibition, from the highest one, was the extracts of methanol > ethanol > acetone > aquadest. The value of the methanol extract was almost comparable the one of BHT. Both the scavenging activity and oxidative inhibition were correlated positively with the levels of tannin and other phenols, but negatively correlated with the anthocyanin content.Keywords: brown sorghum, bran extracts, antioxidant activity
Microencapsulation of Carotene Extracts from Neurospora sp. Spores With Protein Based Encapsulant Using Spray Drying Method. Pahlevi, Yusra Widya; Estiasih, Teti; Saparianti, Ella
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Neurospora sp. produces intracellular carotenoids pigment stored in its conidia, makes orange color appearance. Carotene was extracted from spores using acetone-hexane (2:1) as solvent and virgin coconut oil (VCO) was used to facilitate dilution of carotene extract. The objective of this research was to obtain the appropriate type of encapsulant and proportion of core material to obtain good quality carotene microcapsules for food industry and health purposes.This research was conducted by randomized block design with 2 factors. The first factor was type of encapsulant (soy proteinate isolate, sodium caseinate, and whey protein isolate) and the second factor was proportion of carotene extract (20, 30 and 40% w/w on encapsulant basis).The result of this study showed that microcapsule with sodium caseinate as encapsulant and 30% proportion of carotene extract had the highest microencapsulation efficiency, total carotenes, and carotenes retention values. Whereas microcapsule with soy proteinate isolate and 20% proportion of carotene extract had the highest water content and microcapsule yield. Microcapsule with soy proteinate isolate had the highest red and yellow value, and sodium caseinate had the highest lightness value. The most stable microcapsule during storage at temperature of 70oC was microcapsule with sodium caseinate as encapsulant and 20% proportion of carotene extracts.Key words: carotene, Neurospora sp., protein based encapsulant, microencapsulation
High-Tocopherol Fraction from Rice Bran (Oryza sativa) Prepared by Low-Temperature Solvent Crystallization Technique Cahyanine, Miradiah; Estiasih, Teti; Nisa, Fithri Choirun
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Rice bran is by product form rice milling. Rice bran has good nutrition value, such as rich of vitmamin E. Indonesia has a very great amount of rice bran but has not been explored yet. The aim of this research was to know  how influence of temperatur and crystallisation duration to tocopherol rich fraction characteristic, and to determine the effective temperature and duration of crystallization in tocopherol purification from rice bran, through solvent crystallization technique in low temperature. This research was conducted by Randomized Block Design with 2 factors. First factor was crystallization temperature (0 and 10°C) and second factors was duration of crystallization (24, 30 and 36 hours). Each treatment was repeated 3 times. The result was analyzed using analysis of variance and continued by LSD and DMRT.Tocopherol content increased from rice bran oil, unsaponifiable matters, and high tocopherol fraction.  Temperature of crystallization significantly affected antioxidant activity, free fatty acid content, and peroxide value.  Time of crystallization affected tocopherol concentration, antioxidant activity, and peroxide value.  The best treatment was obtained from temperature of crystallization of 0°C and crystallization time of 24 hours.   The characteristics of this fraction was tocopherol concentration of 17.84%, antioxidant activity of 38.42%, free fatty acid content of 2.28%, peroxide value of 6.45 meq/kg, and color value of 100.Keywords: tocopherol, rice bran, crystalization, solvent, unsaponifiable fraction
Application of Dry Colorant Containing Antioxidant from the Waste of Tea Processing for Hypoglicaemic Biscuit Substituted by Suweg (Amorphophallus campanulatus) Flour Faidah, Nielma Nur; Estiasih, Teti
Jurnal Teknologi Pertanian Vol 10, No 3 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The waste of tea extraction has high content of polyphenol.  This waste can be processed to be natural brown food colorant that contains antioxidant.  Foam mat drying is a suitable method for producing natural brown food colorant.  Application of this food dye can be used as colorant agent in hipoglycemic biscuit that does not cause the increase of glucose blood level after consumption.  Wheat flour in the making of the biscuit was subtituted by suweg flour.  The suweg flour had lower glycaemic index than wheat flour.  The combination of natural brown food colorant contained antioxidant and suweg flour subtitution is expected to give functional effect for hypoglycaemic biscuit to prevent the increase of glucose blood level and has antioxidant property.The research comprised of two steps.  First step was dry colorant preparation and the second was application of dry colorant for hypoglycaemic biscuit.  The randomized block design was employed for each step with two variabels for each.  Experiment one: the variables were maltodextrin concentration (6%, 18% b/v) and egg white concentration (1%, 4%, 7% b/v). Experiment two: the variables were dry colorant concentration (2.5%, 5% b/b) and suweg flour-to-wheat flour subtitution level (8%, 24%, 40% b/b).   In the second experiment, hypoglycaemic biscuit was tested to wistar rats for determining its effectiveness in reducing blood glucose level compared to control.The result showed that the addition of maltodextrin in dry colorant preparatiom significantly affected antioxidant activity, total phenolic content, color, solubility, and water vapor absorption.  The best treatment of dry colorant based on physical and chemical parameters was 18% of maltodextrin concentration and 1% of egg white addition.  The characteristics of this dry colorant were as followed: 37.78% of antioxidant activity, 24.12 ppm of total phenolic content, 51.4 of brightness level, 0.074 g/sec of solubility, 8.03% of  water vapor absorption.  Meanwhile, the addition of egg white significantly affected antioxidant activity, total phenolic content, and color.  Subtitution of wheat flour by suweg flour significantly influenced biscuit color and reduced blood glucose level of rats.  The best treatment of hypoglycaemic biscuit based on physical, chemical, and bioassay parameters was obtained in 5% dry colorant addition and 10% suweg flour-to-wheat flour substitution level, with characteristics as followed: 35.95% of antioxidant activity, 3.8 ppm of  total penolic content, 44.4 of brightness level, 28 mg/dl of blood glucose level reduction.Keywords: the waste of tea extraction, dry colorant containing antioxidant, suweg flour, hipoglycaemic biscuit
Synergistic Hydrolysis of Arrowroot (Marantha arundinaceae L.) Starch by -Amylase, Glucoamylase, and Pullulanase for Glucose Syrup Production Yunianta, Yunianta; Sulistyo, Tri; Apriliastuti, Apriliastuti; Estiasih, Teti; Wulan, Siti Narsito
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The purified -amylase, glucoamylase and pullulanase were used for hydrolysis of arrowroot starch (Marantha arundinaceae L.) a local tuber from Indonesia. This arrowroot starch is a potential source for glucose syrup production. The amylolytic activities of α-amylase, glucoamylase (from Aspergillus niger) and pullulanase (from Bacillus licheneformis) were 90 KNU/g, 260 GAU/g and 390 ASPU/g, respectively. These enzymes were used to study their synergistic effects on the hydrolysis of arrowroot starch to glucose syrup. We have studied the effect of α-amylase concentration (0.025%, 0.045%, and 0.065% (w/w)) and incubation time (1 hour, 1,5 hours, and 2 hours) during liquefaction process that was combined with 24 hours of saccharification process using 0.08% (w/w) dextrozyme (mixture of glucoamylase and pullulanase) in the glucose  syrup production.  This experiment showed that 1.5 hours of liquefaction process using 0.045% (w/w) of -amylase produced 24.64% of reducing sugar and 91.80 of dextrose equivalent.  The second experiment was focused on the determination of saccharification process, where 1 hour liquefaction process using 0.045% (w/w) of -amylase was combined with saccharification process using dextrozyme. In the saccharification process,  a various dextrozyme concentrations (0.04, 0.06, and 0.08 % (w/w)) and incubation times (24 hours, 48 hours, 72 hours) were studied in relation to glucose syrup production.  It was showed that 0.08% (w/w) of dextrozyme and 24 hours of incubation time gave the best result on glucose syrup with 24.88% of reducing sugar and 92.14 of dextrose equivalent.Keywords: arrowroot, -amylase, dextrozyme, liquefaction, saccharification, glucose syrup
Antioxidant Activity of Carotene-rich Sweet potato Extracted with an Hexane-Ethanol Solvent mixture Nareswari, Nadia; Estiasih, Teti; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 7, No 3 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

<p style="text-align: justify;">A study was conducted to assess the antioxidant activity of carotene-rich sweet potato extracted with various ratios of solvent mixture hexane and ethanol. The respective ratios of solvent mixture hexane to ethanol were 4:0, 3:1, 2:2, 1:3 and 0:4. Observations were made on the colour parameter value, beta carotene, phenol content and antioxidant activity i.e radical scavenging and peroxide inhibition activities.</p> <p style="text-align: justify;">The radical scavenging activity of the extract varied with the ratio of the solvent found at the hecane to ethanol ratio of 1:3 (89.744%), followed by the ration of 2:2 (88.539%), 4:0 (87.305%), 3.1 (86.923%) and 0:4 (83.897%). Based on the value of EC50 and the ability to react with radicals, the extract of hexane to ethanol 1:3 and 0:4 were the two best in the radical scavenging activity, as shown by the correlation coefficient of 74.9%.</p> <p style="text-align: justify;">Similarly, the peroxide formation inhibition activity also varied with the ration of the solvent i.e. 61.126% (2:2), followed by 53.035% (1:3), 50.127% (0:4), 43.561% (3:1) and 36.046% (4.0). It seems that the carotenoids were the most influenced factor to the peroxide formation inhibition activity, as shown by the correlation coefficient of 63.4%.</p><p>Keywords: Carotene-rich sweet potato, ratio of hexane:ethanol, antioxidant activity</p>