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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi (SMIPT) Food ScienTech Journal Jurnal Inovasi Sains dan Teknologi (INSTEK)
Amran Laga
Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Hasanuddin, Makassar, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health

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PENGARUH KONSENTRASI SUBSTRAT PADA PEMBUATAN MALTODEKSTRIN DARI SUBSTRAT PATI SAGU: (Effect Of Substrate Concentration Variation In Maltodextrin Production From Sago Starch) Amran Laga; Andi Dirpan; Aisyah Amini Anshari
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.19

Abstract

The aims of this research were to examine the effect of the optimal sago substrate concentration to produce maltodextrin. This research consists of two factors. First factor was sago concentration that consists of 4 levels (20%, 25%, 30% and 35%) and the second was time of liquefaction that consisting of 7 levels (0 minutes, 20 minutes, 40 minutes, 60 minutes, 80 minutes, 100 minutes, and 120 minutes). Parameters of observation were reducing sugar levels, total solid, the values equivalent dextrose, residual starch and viscosity. Data were analyzed using a completely randomized design if treatment had real effect on parameter then continued with Duncan test. The result of the research was the best concentration in maltodextrin hydrolysis was in concentration of 35% in terms of reducing sugar levels, total solids, equivalent dextrose and viscosity with each value 138.69 g / L, 39.41%, 35.37% and 5021.43 cP. While the he best reaction time liquefaction of maltodextrin at 120 minutes with reducing sugar levels, total solid, the values dextrose equivalent and viscosity with each value of 158.25 g / L, 41.28%, 38.35% and 1701.42 Cp
STUDI PENGAWETAN LARUTAN ENZIM BROMELIN KASAR SECARA FILTRASI DAN PENAMBAHAN NATRIUM BENZOAT: (Study Of Preservation Crude Bromelain Enzyme By Filtration And Addition Of Sodium Benzoate) Nandi K Sukendar; Amran Laga; Try Permata Siade
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.23

Abstract

(Ananas comosus (L) Merr) is a plant that contains enzyme bromelin in the fruit, leaf and skin but more in the stem. In general, enzymes are produced and marketed in powder form. However, producing enzymes in powder form requires high process technology and very expensive cost. The purpose of this research were to know how to prepare bromelin enzyme in liquid form and it preservation technique, and to know the quality of bromelin enzyme during storage. This research was conducted through 3 stages: 1. Extraction of bromelin from pineapple stem, 2. Physical and Chemical preservation and 3. Observation of enzyme storage. The results of the study showed that preservation of enzyme bromelin physically and chemically still performed enzyme activity on day 32, while enzyme without preservation did not show activity at day 24. Bromelin enzyme with physical preservation was better than chemical preservation.
STUDI PEMBUATAN TEPUNG TERIPANG DARI BAHAN BAKU TERIPANG PASIR (HOLOTHURIA SCABRA) DENGAN PERLAKUAN PERBEDAAN KONSENTRASI GARAM DAN PERBEDAAN LAMA PEREBUSAN: (Study of Sea Cucumber Flour Production from Sea Cucumber (Holothuria scabra) with Treatment of Differences of Salt Concentration and Old Boiling Differences) Rindam Latief; Amran Laga; Syamsul Alang
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.27

Abstract

Sea cucumbers have the prospect of being one of the most nutritious food sources because it has a complete nutritional content, including carbohydrates, some types of fatty acids and amino acids, some components of vitamins, sterols and some types of minerals. High nutritional content makes sea cucumber has potential as a food source of high grow factor. In addition, the content owned by sea cucumbers are also believed to function as antioxidants, antibacteria, antifungi, and anticoagulants. In Indonesia, sea cucumbers are still not widely used as food. This research studied how the effect of salt and boiling on the quality of content and physical acceptance of sea cucumber flour by the community. The production of sea cucumber by boiling and salting method is based on the habit of the people who boil or salt the sea cucumber at the time after the sea cucumber is captured. The salt concentration given in this study was 10%, 15% and 20%. While the temperatur treatment done by boiling sea cucumber for 10 minutes, 20 minutes and 30 minutes with a temperature of 70oC. The results obtained from this study showed that the nutrient content of sea cucumbers in boiling group has an average value of water content of 18.20%, ash content 19.61%, protein 51.17%, fat 3.76% and carbohydrates 7.27%. While the nutritional content of sea cucumber in salting group has an average value of water content 14.01%, ash 14.49%, 57.24%, fat 4.09% and carbohydrates 10.17%. The result of variance analysis showed that the sea cucumber produced from the boiling group and salting group did not significantly affect the nutrient content and the organoleptic parameters of sea cucumber. The conclusion obtained that the manufacture of sea cucumber either with the treatment of boiling or salting classified as having a fairly high nutritional content. So it is very potential to be developed more broadly on nutrient-rich food products.
STUDI PEMBUATAN BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG DAUN SINGKONG (MANNIHOT UTILISSIMA): (The Making Of Brownies Substituted with Cassava (Mannihot utilissima) Leaf Flour) Zainal Zainal; Amran Laga; Rahmatiah Rahmatiah
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.28

Abstract

Cassava leaves are abundant green leaves and affordable. This research uses cassava leaves of sleedlings type with white, pink stalk with light green leaf colour made into flour to be processed food products. The purpose of this research was to analyze the physical properties and chemical content of brownies steamed by the addition of cassava leaf flour based on a mineral test (Ca, P, Fe), water content, ash content, protein content, fat content, carbohydrate and crude fibre content. A panellist assessment of brownies steamed based on organoleptic test results and determining the formulation of good brownies cake products from the ratio of wheat flour and cassava flour used. This research was designed using Completely Randomized Design (RAL) with three replications such as A0 (100% wheat flour: 0 (control)), A1 (85% wheat flour: 15% cassava flour), A2 (70% wheat flour: 30% cassava flour) and A3 (55% wheat flour: 45% cassava flour). The parameters observed were proximate tests which included (water content, ash content, protein content, fat content, carbohydrate content), mineral tests (Ca, P, Fe), crude fibrecontent, organoleptic test. The best treatment was A3 which has water content 20,83%, ash content 2,88%, protein content 9,48%, fat content 23,68%, carbohydrate 42,13% and fiber content 1,12%, content mineral calcium 12.56 g / kg, phosphorus 2.06 g / kg, iron 61.06 ppm. The result of the panellist's assessment of the level of preference to steamed brownies was A0 with the average value of organoleptic score is texture 4.08 (like), colour 4,1 (like), taste 4.04 (like), and flavour 4 (like)
PENGARUH PRETREATMENT JERAMI PADI PADA PRODUKSI ENZIM TERMOSTABIL MENGGUNAKAN ISOLAT BAKTERI TERMOFILIK: (The Effect of Rice Straw Pretreatment on Thermostable Enzyme Production Using Thermophilic Bacteria Isolate) Sunrixon Carmando Yuansah; Darmawan Darmawan; Nurdian Fitriana; Amran Laga
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.175

Abstract

Rice straw is one of the lignocellulosic substrate that has not been used optimally and mostly just become an agricultural waste if not handled properly. Cellulose and hemicellulose content in lignocellulose structures of rice straw has great potential for thermostable enzymes production from thermophilic bacteria. The purpose of this study were to determine the effect of pretreatment in rice straw substrate on the total number of bacteria and its enzyme activity. The method used in this study include straw flour production, bacteria isolation and multi-level batch selection system, themostable enzyme production, total bacteria and enzyme activity measurement. The results obtained were combination of alkaline delignification and pressurized steam heating treatment resulting higher microbial growth pattern than the pressure steam heating only. Observation of pH showed pH decreasing in each treatment. The enzyme activity obtained showed fluctuating results due to the presence of diauxie phenomenon.
PENGARUH KONSENTRASI KENTOS KELAPA TERHADAP DEGRADASI LEMAK DAGING AYAM: (The Effect of Coconut Embrio (Kentos) Concentration on Chicken Fat Degradation) Laras Budyghifari; Sitti Syuhada Dwi Arista; Andi Nur Fajri Suloi; Amran Laga
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.176

Abstract

Cardiovascular diseases such as hypertension, coronary heart disease, heart failure, and stroke cause 17.9 million people die or 31% of all global deaths (World Health Organization, 2017). This disease is generally caused by high consumption of sources of fat. Thigh chicken meat is one of the highest food that contain fat (7%) compared to beef cuts (6.8%) and lamb meat (4.9-5.2%) with high consumption levels (Dinh et al., 2011). The crude lipase enzyme extract can efficiently hydrolyze fat into free fatty acids and glycerol. This study was conducted to look the effect of the concentration of coconut kentos as a source of lipase enzymes on fat hydrolysis of thigh chicken meat. Coconut kentos is prepared and then applied to chicken meat with a concentration of 1-5% and 10-50%. Parameters of observation include changes in pH, total dissolved solids, and free fatty acids. The best results for each parameter were concentration 10% with free fatty acids2.99%, total dissolved solids 4.1%, and pH of 5.3
PENGARUH PENGGUNAAN JENIS GULA TERHADAP MUTU KURMA TOMAT: (The effect of different sugar type on the quality of tomato date) Amran Laga; Jumriah Langkong; Muhpidah Muhpidah
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.212

Abstract

The processing of tomatoes into the product was able to maintain the storability and also increased the economic value of fresh tomatoes. Different types of sugar gave different results for the quality and the panelist preference of tomatoe dates. The analysis of water content showed that the use of sugar had the lowest moisture content of 13.8%, acidity level of 5.31 and was able to maintain a level of vitamin C after processing of 60.25%. While the use of brown sugar in tomato dates Showed moisture content of 14.8%, acidity level of 5.84 and only able to maintain vitamin C levels after processing of 37.82%. The panelist preference showed that tomato dated with sugar was more preferred than tomato date s with brown sugar
PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP SIFAT FUNGSIONAL PATI UBI JALAR UNGU (Ipomea batatas L.): (The Effect of Ascorbic Acid Addition on Functional Characteristic of Purple Sweet Potato (Ipomea batatas L.) Starch) Amran Laga; Tuflika Primi Putri; Adiansyah Syarifuddin; Nuril Hidayah; Muhpidah Muhpidah
jurnal1 VOLUME 2 ISSUE 2, DESEMBER 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i2.213

Abstract

Purple sweet potato starch is known for its anthocyanin content and has a high carbohydrate content, especially starch. Starch extraction in purple sweet potato can cause browning due to the presence of PPO enzymes which results in decreased anthocyanin content in the resulting starch. Ascorbic acid can be used as an anti-browning agent. The analysis results obtained are the drying of purple sweet potato starch can be done for 4 hours because at that time the water content has been constant for a long time of further drying. The anthocyanin content of purple sweet potato starch decreases with increasing concentration of the addition of ascorbic acid, but the addition of ascorbic acid causes an increase in antioxidants of purple sweet potato starch because ascorbic acid is one type of antioxidant
Efektivitas Lama dan Metode Blansir terhadap Kadar Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu (Ipomoea batatas l.) Laras Budyghifari; Amran Laga; Nandi K. Sukendar; Muhpidah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (2021): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2021.8.2.105

Abstract

Purple sweet potato, as one of the tubers with a large area of production and utilization in Indonesia, contains bioactive compounds (including anthocyanin) that are beneficial to health. Anthocyanins give purple pigment, which accumulates with other compounds having antioxidant activity. Heat treatment in purple sweet potato processing at certain times and methods resulted in the degradation of different bioactive compounds. Steamed and boiled blanching methods are common t o prevent this damage. Research on the effect of blanching and drying methods on the content of bioactive compounds of purple sweet potato (Ipomoea batatas l.) was carried out through several stages1) the preparation of purple sweet potato slices using a slicer and 2) directly placing it in a container filled with water to avoid oxidation. Inactivation of the browning-causing polyphenol oxidase enzyme was carried out by steaming and boiling at a boiling temperature (above 100°C) with sampling every 5 minutes for 15 minutes. The best treatment was steamed blanching for 5 minutes with anthocyanin levels of 77.64 mg/kg and antioxidants of 134.54 ppm, categorized as weak activity.
Karakteristik Kimia Tulang Ikan Gabus (Channa Striata) dari Bobot Badan Berbeda Rosmawati Rosmawati; Abu Bakar Tawali; Metusalach Metusalach; Amran Laga
Jurnal Inovasi Sains dan Teknologi (INSTEK) Vol. 2 No. 1 (2019): Edisi Februari Tahun 2019 Jurnal Inovasi Sains dan Teknologi (INSTEK)
Publisher : LP3M Universitas Muhammadiyah Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51454/instek.v2i1.98

Abstract

Tulang ikan termasuk bahan baku yang terdiri dari komponen organik dan non-organik (mineral) yang penting, dan termasuk produk sampingan utama dari industri perikanan dan budidaya. Penelitian ini bertujuan untuk mengkarakterisasi komponen organik dan anorganik yang terkandung dalam tulang ikan gabus . Sampel ikan gabus pada bobot yang berbeda diperoleh dari Bili Bili Dam, Gowa. Penelitian ini bersifat eksperimental di laboratorium menggunakan metode Experimental Design. Contoh tulang ikan untuk analisis proksimat, kadar kolagen, tingkat protein, kadar mineral dan fitur mikroskopis menggunakan tulang ikan segar dan liopilisasi. Hasil analisis menunjukkan bahwa kadar air dan kolagen ikan gabus cenderung menurun dengan bertambahnya bobot badan, sedangkan kadar lemak dan abu cenderung meningkat, tetapi protein relatif tidak berbeda. Gambar mikroskopis dari Scanning Electron Microscopy dan kandungan mineral berbasis tulang dapat menjadi informasi penting untuk penggunaan tulang ikan gabus yang lebih luas.
Co-Authors Abu Bakar Tawali Adiansyah Syarifuddin Adiansyah Syarifuddin Aisyah Amini Anshari Andi Nur Fajri Suloi Darmawan Darmawan Dirpan, Andi Jumriah Langkong Laras Budyghifari Laras Budyghifari Metusalach Metusalach Muhpidah Muhpidah Muhpidah Nandi K Sukendar Nandi K. Sukendar Nurdian Fitriana Nuril Hidayah Rahmatiah Rahmatiah Rindam Latief Rissa Megavitry Rosmawati Rosmawati Sitti Syuhada Dwi Arista Slamet Widodo Syamsul Alang Try Permata Siade Tuflika Primi Putri Yuansah, Sunrixon Carmando Zainal