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All Journal CHEMICA Jurnal Teknik Kimia Jurnal Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian Andalas Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal

Supriyadi Supriyadi

Universitas Gadjah Mada

Author-ID : 2802275

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Ekstrak Daun Pisang Klutuk (Musa balbisiana Colla) sebagai Bahan Tambahan pada Pembuatan Kemasan Aktif berbasis Methyl Cellulose Safinta Nurindra Rahmadhia; Umar Santoso; Supriyadi Supriyadi
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.13724

The packaging is important in our life. Banana leaf is one of the traditional packaging materials that is widely used because it has wide leaves and is not easily torn. However, traditional packaging has been abandoned by many people, so active packaging needs to be developed that has an advantage of modern and traditional packaging. In this study the active packaging was made based on methylcellulose (MC) which is added by klutuk banana leaf extract (EDPK) and glutaraldehyde (GA). EDPK studied its antioxidant properties and the active packaging was studied for its physical properties. Klutuk banana leaves dried using a cabinet dryer then mashed up and extracted by maceration method using 80% methanol and concentrated with a rotary vacuum evaporator. Then the extract was analyzed for its antioxidant properties. The active packaging/film prepared by casting with the addition of EDPK as an antioxidant and (GA) as a crosslinker agent. EDPK has antioxidant activity 33,17 Â± 0,84 %RSA, total phenolic 76,58 Â± 7,95 mg GAE/g EDPK and total flavonoids 29.52 Â± 4.01 mg QE/g EDPK. The thickness of EDPK films ranged from 0,062-0,080 mm. The FTIR spectrum of EDPK films shows a relatively similar profile in all film formulations.

Karakteristik Fisik dan Kimia Kelobot Jagung (Zea mays) sebagai Bahan Pengemas Agatha Intan Wihenti; Supriyadi Supriyadi; Umar Santoso
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6416

Penelitian ini bertujuan untuk mengevaluasi karakteristik fisik dan kimia kelobot sebagai bahan pengemas. Bahan yang digunakan dalam penelitian ini adalah kelobot jagung hibrida Pertiwi 3. Kelobot dikeringkan menggunakan metode shade drying. Kemudian dilakukan evaluasi karakteristik fisik dan kimia terhadap kelobot segar dan kering, meliputi warna, kuat tarik, mikrostruktur sel, total fenolik, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa kelobot segar memiliki warna hijau cerah, setelah dikeringkan warna hijau berkurang dan menjadi kekuningan. Kelobot segar hasil pengujian dengan SEM memiliki penampang tidak teratur, permukaan tidak seragam, dan mikrofibril pendek, setelah dikeringkan penampang menjadi lebih teratur, permukaan seragam, dan terdapat sejumlah mikrofibil panjang pada permukaan. Nilai kuat tarik kelobot meningkat setelah dikeringkan. Pada analisis senyawa bioaktif, ekstrak kasar metanol dilakukan fraksinasi dengan pelarut heksana, etil asetat, dan butanol. Total fenolik tertinggi terdapat pada fraksi etil asetat ekstrak kelobot segar 5,45 mg GAE/g dan ekstrak kelobot kering 4,46 mg GAE/g. Aktivitas antioksidan tertinggi terdapat pada fraksi etil asetat ekstrak kelobot segar 58,83% RSA dan ekstrak kelobot kering 56,96% RSA.

EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE Puji Wulandari; Supriyadi Supriyadi; Budi Setiadi Daryono
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

The changes in antioxidant compounds and antioxidant activities of melon (Cucumis Melo L.) cultivar Hikapel during postharvest storage at room temperature were evaluated. Melon with three ripening stages (27 DAA, 29 DAA, and 32 DAA) were harvested and stored at 25oC for 20 days. Melon cv. Hikapel were evaluated for their antioxidant compounds such as ascorbic acid, total phenolic (TPC), and total flavonoid content (TFC). Antioxidant capacity was also evaluated using DPPH radical scavenging assay (DPPH-RSA) and ferric reducing power assay (FRPA). The result showed that there were different levels of antioxidant compounds (TPC, TFC, and AAC) and antioxidant activities (DPPH-RSA & FRPA) in different ripening stages of this melon. Antioxidant compounds and antioxidant activity decreased during postharvest storage. In conclusion, melon cv. Hikapel provides various natural antioxidant compounds such as phenolic, flavonoid which can be the main contributors to the overall antioxidant activity of melon cv. Hikapel and its antioxidant properties were influenced by the postharvest storage period.

SIFAT KIMIA DAN KINETIKA DEGRADASI TERMAL ANTIOKSIDAN JUS MELON (Cucumis melo L.) KULTIVAR GAMA MELON PARFUM Supriyadi Supriyadi; Fadilah Husnun; Budi Setiadi Daryono
Jurnal Teknologi Pertanian Andalas Vol 26, No 1 (2022)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.26.1.71-83.2022

Sebagai salah satu kultivar melon lokal unggul, melon kultivar Gama Melon Parfum (GMP) sangat potensial karena mengandung antioksidan alami. Melon GMP dapat dikonsumsi dalam bentuk jus dan dinikmati oleh masyarakat luas. Tujuan penelitian ini adalah mempelajari sifat-sifat jus melon GMP serta mengevaluasi nilai D dan Z sifat antioksidannya yang meliputi kandungan total fenolik, vitamin C, dan aktivitas antioksidan. Penelitian ini menggunakan dua faktor yaitu variasi suhu (65, 77, 88, 92 oC) serta waktu (0, 10, 20, dan 30 menit) pasteurisasi dengan pengulangan sampel sebanyak tiga kali. Hasil menunjukkan bahwa proses pasteurisasi dapat mempengaruhi sifat-sifat jus melon GMP yaitu dapat mendegradasi aktivitas antioksidan, kandungan total fenolik, vitamin C, serta total asam berturut-turut sebesar 51%; 16,8%; 84%; dan 296%. Akan tetapi nilai pH jus melon meningkat setelah dipasteurisasi dengan persentase 1,6%. Kinetika degradasi aktivitas antioksidan dapat didekati dengan menggunakan kinetika reaksi orde pertama dapat didekati dengan menggunakan kinetika reaksi orde pertama. Rentang nilai D aktivitas antioksidan, total fenolik, dan vitamin C berturut-turut adalah 97,09-714,29 menit, 400-1666,67 menit, dan 38,76-222,22 menit. Nilai Z berturut-turut sebesar 32,15; 46,95; dan 37,04 °C. Ketiga parameter yang dievaluasi memiliki sifat sensitif terhadap perlakuan termal.Kata kunci— Aktivitas antioksidan, Kinetika degradasi termal, Jus melon, Gama Melon Parfum, Pasteurisasi

PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING Uswatun Hasanah; Edlina Putri Sukma Dewi; Umar Santoso; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 17, No 2 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.46769

Traditional food is usually packed with natural packaging materials such as young coconut leaves (janur), but a little scientific information is available related to the packaging material. This study aimed to examine the physical and chemical characteristics of fresh and steamed janur (30 minutes steaming at 100 0 C). The physical and chemical properties of janur were expected to be the basis for the development of janur as an environmentally friendly packaging material. The results showed that fresh and steamed janur color was greenish-yellow and brownish-yellow. The fresh and steamed janur had a tensile strength 19.19 MPa and 30.62 MPa; water content 73.54% and 69.57%; and fat content 1.85% and 0.54%, respectively. After steaming, the microstructure of the cells became finer and irregular. The dominant fatty acid in fresh janur and steamed janur was palmitic acid (24.27%), and palmitoleic acid (38.56%), respectively. The treatment of steaming of janur influenced the physical and chemical characteristics of packaging materials.

Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material Swastika Dewi; Supriyadi Supriyadi; Umar Santoso
Indonesian Food and Nutrition Progress Vol 17, No 2 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.46786

Teak (Tectona grandis) leaves is commonly used as the packaging material of traditional food in Indonesia. This study aimed to determine the physical and chemical characteristics of teak leaves with various maturation stages to obtain information about the potency of teak leaves as active packaging material. The physical characteristics analysis including leaf color, thickness, and tensile strength, while chemical characteristics were moisture, fat content, fatty acid, and volatile profile. The results showed that the color, thickness, tensile strength, moisture, and fat content, were light green, 0.306±0.024 mm, 0.22±0.114 MPa, 74.93%, and 2.52% respectively for young teak leaves; while the mature has darker green, 0.388±0.001 mm, 0.36±0.163 MPa, 73.05%, and 2.54% respectively. The fatty acid profiles showed that young teak leaves contained 5 types of fatty acids, dominated by lignoceric acid; while mature teak leaves contained 9 types of fatty acids dominated by tricosanoic acid. The volatile components of young teak leaves e.g. acid and ester compounds, while the mature was dominated by acid and ether compounds. From the results, it is suggested that the use of teak leaves as active food packaging material can be scientifically justified.

Volatile compounds trigger the pleasant strong aroma of new cultivar Gama Melon Parfum during growth and maturation Umar Hafidz Asy'ari Hasbullah; Supriyadi Supriyadi; Budi Setiadi Daryono
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.5

Melon (Cucumis melo L.) cv. Gama Melon Parfum (GMP) is the new cultivar from cross-breeding of Natsuno Omoide (NO3) female parent and Miyamauri (MR5) male with phenotypic characteristics that is prominent such as very strong pleasant aroma when ripe. The physiological characteristics will be changed which have an impact on the formation of volatile compounds during fruit development. Therefore, the profile of strong volatile aroma compounds during fruit development to is critical to be identified. The volatile compounds analysis was performed on fruits harvested at 7, 14, 21, 28, and 35 days after pollination and storage at -20°C. Gas chromatography-mass spectrometry (GC-MS) was used for volatile identification. The results showed some volatile compounds changed during fruit development consisted of 8 esters, 2 alcohols, 1 acid, 3 terpenoids, and 3 hydrocarbons. The profile of volatile compounds was dominated by esters, followed by alcohols and acid respectively. Interestingly, the characteristics of the volatile compounds can differentiate between the ripe stage and unripe stage using principal component analysis. The findings of this study can be used to improve the quality aroma of GMP.

ISOTERM ADSORPSI SERTA PENDUGAAN UMUR SIMPAN TEPUNG POLONG-POLONGAN INDIGENOUS INDONESIA Rosiana Khoirunnissa; Andriati Ningrum; Aprilia Fitriani; Supriyadi Supriyadi
Jurnal Teknologi Pertanian Vol. 23 No. 2 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Kabau, Jengkol, Petai dan Lamtoro merupakan komoditas polong-polongan indigenous Indonesia yang telah banyak dibudidayakan dan dikonsumsi sejak zaman dahulu, berkembang lama dan dikenal masyarakat di suatu daerah tertentu di Indonesia. Banyaknya kandungan gizi pada komoditas ini sehingga dapat dimanfaatkan menjadi produk baru seperti tepung. Tepung merupakan salah satu produk dengan kadar air rendah sehingga dapat bertahan lama apabila disimpan pada suhu ruang. Namun, tepung merupakan bahan pangan yang mempunyai kemampuan menyerap dan melepaskan sebagian air selama penyimpanan yang dapat menyebabkan terjadinya perubahan mutu tepung. Oleh sebab itu, penelitian ini bertujuan untuk menentukan permodelan kurva ISL yang tepat serta pendugaan umur simpan pada tepung Kabau, Jengkol, Petai dan Lamtoro dengan proses perebusan sebagai pengolahan pendahuluan. Ruang lingkup pengujian yaitu penentuan kadar air setimbang dengan menggunakan metode gravimetri statis. Penentuan model dan ketepatan kurva ISL, serta perhitungan pendugaan umur simpan sampel menggunakan persamaan Labuza (1982). Hasil penelitian menunjukkan bahwa GAB merupakan permodelan kurva yang hampir tepat dalam menggambarkan pola penyerapan uap air sampel. Perhitungan pendugaan umur simpan sampel bahan segar memiliki umur simpan lebih panjang dibandingkan sampel dengan perebusan. Hasil penelitian ini dapat digunakan sebagai acuan untuk pengembangan produk awetan dari keempat komoditas yang digunakan. Pembuatan produk awetan dapat memudahkan konsumen untuk tetap mengkonsumsi komoditas ini ketika terjadi kelangkaan bahan. Kabau, Jengkol, Petai and Lamtoro are indigenous Indonesian legume commodities have been widely cultivated and consumed since ancient times, have been growing for a long time and are known to the public in certain areas. The high nutritional content of this commodity can be process to a new product such as flour. Flour is a product with low moisture content so it can last a long time when stored at room temperature. However, flour is a product that has the ability to absorb and release moisture content during storage which can cause changes in flour quality. Therefore, this study aims to determine the appropriate ISL curve modelling and estimate the shelf life of Kabau, Jengkol, Petai and Lamtoro flours by pre-boiled processing. The scope of the test is to determine the equilibrium moisture content using the oven method. Determination of the model and the accuracy of the ISL curve and the calculation of the estimated shelf life of the sample using the Labuza equation (1982). The results showed that GAB is a curve model that almost accurately describes the sample's water vapour absorption pattern. Calculation of the estimated shelf life of samples with fresh ingredients has a longer shelf life than samples with pre-boiled treatment. The results of this study can be used as a reference for the development of preserved products from the four commodities used. The manufacture of preserved products can make it easier for consumers to continue to consume this commodity when there is a shortage of materials.

EFEK PENGOLAHAN KONVENSIONAL PADA KANDUNGAN GIZI DAN ANTI GIZI BIJI PETAI (Parkia speciosa Hassk.) Putri Maharani; Umar Santoso; Yasmin Aulia Rachma; Aprilia Fitriani; Supriyadi Supriyadi
Jurnal Teknologi Pertanian Vol. 23 No. 2 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Biji Petai (Parkia speciosa Hassk.) merupakan komoditas kacang-kacangan khas Indonesia dengan kandungan protein yang tinggi. Namun, biji Petai juga dikenal mengandung senyawa antigizi asam fitat, tanin dan tripsin inhibitor yang dapat menurunkan nilai cerna protein. Proses pengolahan konvensional kukus selama 10 menit, rebus selama 8 menit, dan goreng selama 2 menit dilakukan untuk menurunkan senyawa antigizi dan meningkatkan kecernaan protein biji Petai. Biji Petai yang digunakan untuk analisis adalah biji Petai bubuk yang telah dikeringkan menggunakan freeze dryer. Efek proses pengolahan divaluasi senyawa gizi, antigizi, dan nilai cerna protein in vitro. Penelitian ini bertujuan untuk mengetahui pengaruh proses pengolahan kukus, rebus, dan goreng terhadap senyawa gizi (kadar air, protein, lemak, abu, dan karbohidrat), antigizi (asam fitat, tanin, serta tripsin inhibitor), dan kecernaan protein in vitro pada Petai. Penelitian dilakukan dengan Rancangan Acak Lengkap Satu Faktor, yaitu jenis proses pengolahan. Data diolah dengan One Way ANOVA menggunakan aplikasi SPSS 2.1 dengan tingkat kepercayaan 95%, kemudian dilanjutkan uji Duncan apabila terdapat beda nyata. Diperoleh hasil bahwa ketiga proses pengolahan tersebut signifikan menurunkan konsentrasi senyawa antigizi asam fitat, tanin, serta tripsin inhibitor. Proses perebusan merupakan proses pengolahan terbaik yang dapat menurunkan senyawa antigizi asam fitat sebesar 75%, tanin sebesar 49%, dan tripsin inhibitor sebesar 70%. Proses pengolahan kukus dan rebus secara signifikan meningkatkan nilai cerna protein in vitro, yaitu masing-masing sebanyak 0,84% dan 2,55%. Temuan ini dapat dijadikan referensi proses pengolahan bagi konsumen biji Petai di Indonesia untuk mendapatkan manfaat asupan protein dari biji Petai dengan maksimal. Petai seeds (Parkia speciosa Hassk) are a typical Indonesian legume commodity with high protein content. However, Petai seeds are also known to contain anti-nutritional compounds phytic acid, tannins, and trypsin inhibitors that can reduce protein digestibility. The conventional processing process was steamed for 10 min, boiled for 8 min, and fried for 2 min to reduce antioxidant compounds and increase the protein digestibility of Petai seeds. Petai seeds used for analysis are powdered Petai seeds that have been dried using a freeze dryer. The effects of the processing were evaluated for nutritional compounds, antinutrients, and protein digestibility values in vitro. This study aims to determine the effect of steamed, boiled, and fried processing on nutritional compounds (water content, protein, fat, ash, and carbohydrates), antinutrients (phytic acid, tannins, and trypsin inhibitors), and protein digestibility in vitro in Petai. The research was conducted with a one-factor completely randomized design, namely the type of processing. The data was processed by One Way ANOVA using the SPSS 2.1 application with a 95% confidence level, then continued with Duncan's test if there was a significant difference. The results showed that the three processing processes significantly reduced the concentration of anti-nutritional compounds phytic acid, tannins, and trypsin inhibitors. The boiling process is the best processing process that can reduce the antioxidant compounds of phytic acid by 75%, tannins by 49%, and trypsin inhibitors by 70%. Steamed and boiled processing significantly increased the protein digestibility in vitro, which were 0.84% and 2.55%, respectively. This finding can be used as a reference for the processing process for consumers of Petai seeds in Indonesia to get the maximum benefit of protein intake from Petai seeds

Formulation and Characteristics of Red Palm Oil Nanostractured Lipid Carriers Prepared by Microemulsion Method and Its Application in Drinking Yoghurt Dahlia Elianarni; Sri Raharjo; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 19, No 1 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.70925

The aim of this study was to investigate the characteristic of red palm oil nanostructured lipid carriers (RPO-NLC) made with microemulsion method. The microemulsion procedures prepared with ratio Tween 80 : Span 20 (80:20 ; 70:30), lipid : surfactant (1:3.75 ; 1:4), red palm oil : palm stearin (8:2 ; 7:3 ; 6:4). The best particle size was found at ratio 80:20, 1:4, 6:4 respectively with 24.73 ± 0.06 nm, zeta potential -7.43, turbidity 0,183% and polydispersity index at 0.06. This formulation indicated a loading capacity of 1.97%, encapsulation efficiency of 99.57%, FTIR, DSC, and stable emulsion at room temperature storage for four weeks. This best formulation was applied in drinking yoghurt with ratio nanostructured lipid carrier and yoghurt 1:18. The pH of yoghurt drink containing RPO-NLC increased from 4.13 to 4.37, while its encapsulation stability decreased from 78.45% to 49.29%. The results of sensory evaluation showed no significant difference in color, aroma, but there was significant difference on the taste of drinking yoghurt.

Co-Authors Agatha Intan Wihenti Andriati Ningrum Aprilia Fitriani Aprilia Fitriani BUDI SETIADI DARYONO Dahlia Elianarni Dianita Kumalasari Edlina Putri Sukma Dewi Fadilah Husnun Puji Wulandari Putri Maharani Rosiana Khoirunnissa Safinta Nurindra Rahmadhia Sri Raharjo Swastika Dewi Umar Hafidz AsyÃ¢Â€Â™ari Hasbullah, Umar Hafidz AsyÃ¢Â€Â™ari Umar Santoso Uswatun Hasanah Yasmin Aulia Rachma

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