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DEVELOPMENT POTENTIAL OF NAGARA BEAN (Vigna unguiculata ssp. Cylindrica) CULTIVATED IN FRESHWATER SWAMPLANDS FOR PROCESSED FOOD Hustiany, Rini; Rahmawati, Emy; Rahmi, Alia
TROPICAL WETLAND JOURNAL Vol 2, No 3 (2016)
Publisher : The Journal is published by Graduate Programe of Lambung Mangkurat University

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Nagara bean/ catjang (Vigna unguiculata spp. Cylindrica) is a subspecies of cowpea which is widely cultivated in freshwater swamplands of Daha Utara and Daha Selatan sub-districts, Hulu Sungai Selatan Regency. Nagara bean is a plant native to South Kalimantan, but its utilization is still very low compared to other cowpeas. The aims of this study were to analyze the chemical and physical characteristics of Nagara bean in processed food compared to those of soybeans; and to analyze the development potential of Nagara bean in processed food. The methods were the production of catjang flour from skinless Nagara beans; the production of catjang flour by roasting Nagara beans; the substitution of Nagara beans with coagulated and fermented soybeans. The results showed that the flour from skinless Nagara beans contained protein (24.16%) and carbohydrate (61.62%), while the flour from roasted Nagara beans contained protein (18.42%) and carbohydrate (69.33%). When compared to soybeans, papan and arabian beans, the two types of Nagara bean, could be coagulated with a higher water content and lower protein content. When Nagara beans were fermented, the water and protein contents of fermented beans were higher than those of soybeans. It can be concluded that Nagara beans could be used in processed foods chemically. Nagara beans however absorbed water easily, so they smelled sour and unpleasant and the texture became soft.

KARAKTERISTIK TEPUNG KECAMBAH KACANG NAGARA (Vigna unguiculata ssp Cylindrica) PADA SKALA KECIL DAN SCALE UP Rini Hustiany; Noor Winda Wati; Emy Rahmawati; Alia Rahmi; Susi
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (2019): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2019.29.3.222

South Kalimantan's pre-eminent cowpea, namely Nagara beans, needs to be improved, one of them being sprout flour. The purpose of this study was to (1) analyze the chemical and physicochemical properties of Nagara bean sprout flour on a small scale; (2) determining the best soaking and germination time on a small scale; and (3) comparing the chemical properties of Nagara bean sprout flour between small scale and scale up. The method used is making Nagara bean sprout on a small scale with an amount of 500 g, while on a scale up making sprout with an amount of 3000 g. Making sprouts on a small scale soaking for 12, 18, and 24 hours and germination for 24, 36, 42 and 48 hours. The germination for scale up is done with the best soaking and germination time of small-scale results, namely soaking for 12 hours and germination for 48 hours. The result is that soaking time only affects protein and carbohydrate content, whereas the interaction between soaking and germination time only affects the protein content of Nagara bean sprout flour. The best Nagara bean sprout flour is produced with a 12 hours soaking time and 48 hours germination time. Changes in the scale of the process of germination of Nagara bean sprout flour from small scale to scale up caused a decrease in levels of ash, protein and vitamin C content and an increase in levels of fat, carbohydrates, Fe, Ca, and vitamin E content. Keywords : Nagara bean, sprout, flour, small scale, scale up

UPAYA MEMPERTAHANKAN UMUR SIMPAN PISANG KEPOK DENGAN KEMASAN AKTIF BERBAHAN ARANG AKTIF CANGKANG KELAPA SAWIT Markiah; Rini Hustiany; Alia Rahmi
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.2.198

Kepok bananas are a fruit with a very fast ripening process when stored at room temperature.In this study, kepok bananas were packed with active packaging made from palm kernel shell activated charcoal, which was activated by 20% phosphoric acid in sachets to slow down the ripening process. This study was aimed to analyse the tendency of changes in the physical and chemical properties of kepok banana with active packaging made from palm kernel shell activated charcoal stored at room temperature and to determine the best active packaging that can extend the shelf life of kepok bananas. The old and ready-to-harvest kepok bananas were weighed as much as 350 g and packed with LDPE in the middle as primary packaging and foam net as secondary packaging. The kepok bananas packaging was added with 5 or 10 g of activated charcoal in the sachets packed with LDPE or tea bags. Kepok bananas with active packages were stored at 28 ± 2oC for 16 days and observed every two days in the form of weight loss, edible parts, moisture content, total dissolved solids, reducing sugar content, and total dissolved acid. The data were analyzed by regression order 2, order 3 or order 4 adjusted to the R2 value close to 1. The results showed that during storage the weight loss of kepok banana increased quadratically. The edible part changes followed the order 4 pattern, while the moisture content, total dissolved solids, reducing sugar content, and total dissolved acid followed the order 3 pattern. The best active packaging to extend the shelf life of kepok bananas was kepok bananas with 10 g of active charcoal in LDPE packaging. Keyword: kepok banana, active packaging, activated charcoal, palm kernel shell, LDPE

Modification of Acylation and Succinylation of Tapioca Starch Rini Hustiany; Dedi Fardiaz; Anton Apriyantono; Nun .
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): 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 (3996.016 KB)

Modified starch is one of ingredients commonly used in food processing for coating and flavor encapsulation. This component can be made by modifying the structure of native starch either through chemical or enzymatic reaction. This research was aimed to chemically modify tapioca starch into a modified starch with improved coating characteristic. The tapioca starch was first hydrolyzed to a hydrolyzate with dextrose equivalent of 9.1, Both tapioca starch and hydrolyzate were further acylated with stearic acid and propiooic acid and succinylated with succinic acid. The concentrations of acids used for acylation and succinylation were 2,44. 4.76 and 9.09%. The modified starches were analyzed for their yield and moisture content, the degree of substitution, functional groups, crystalline structure polarization, gelatinization properties and viscosity. The moisture content of the modified starches was 1.52-3.32% and the yield was 87.45-95.43%. The hydroxyl group substitution into acyl and succinyl groups was low, i.e 0.03-0.04 and 0.05-0.08 respectively. The result show that methyl. methylene and CO carbonyl groups were formed in the modified starches. The crystalline structure of the modified starches was broken. This revealed that the peak 22.620 was widen and the doublet were disappearing on peak 16.850 and 17.990 Birefringence of the acylated and succinylated starch changed significantly and disappeared in the case of acylated and succinytatod hydrolizate. The initial and optimum gelatinization temperature of acylated and succinylated starch were 57.6-64.200 and 68.62-9i4Ã¢â‚¬â„¢C respectively, and the maximum viscosity was 14-714 Brabender Unit. No initial and optimum geletanization temperature nor maximum viscosity was found in acylated and succinylated hydrolyzate. Based on our finding it is suggested that acylation (9,09%) and succinylatim (4.76%) of tapioca starch can be used to modify the starch into a product with better coating characteristic.,br> Key words : tapioca starch, modified starch, hydrolyzed starch. acylation, succinylation

DEVELOPMENT POTENTIAL OF NAGARA BEAN (Vigna unguiculata ssp. Cylindrica) CULTIVATED IN FRESHWATER SWAMPLANDS FOR PROCESSED FOOD Rini Hustiany; Emy Rahmawati; Alia Rahmi
TROPICAL WETLAND JOURNAL Vol 2 No 3 (2016): Tropical Wetland Journal
Publisher : Postgraduate Program - Lambung Mangkurat University (ULM Press Academic)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/twj.v2i3.37

Nagara bean/ catjang (Vigna unguiculata spp. Cylindrica) is a subspecies of cowpea which is widely cultivated in freshwater swamplands of Daha Utara and Daha Selatan sub-districts, Hulu Sungai Selatan Regency. Nagara bean is a plant native to South Kalimantan, but its utilization is still very low compared to other cowpeas. The aims of this study were to analyze the chemical and physical characteristics of Nagara bean in processed food compared to those of soybeans; and to analyze the development potential of Nagara bean in processed food. The methods were the production of catjang flour from skinless Nagara beans; the production of catjang flour by roasting Nagara beans; the substitution of Nagara beans with coagulated and fermented soybeans. The results showed that the flour from skinless Nagara beans contained protein (24.16%) and carbohydrate (61.62%), while the flour from roasted Nagara beans contained protein (18.42%) and carbohydrate (69.33%). When compared to soybeans, papan and arabian beans, the two types of Nagara bean, could be coagulated with a higher water content and lower protein content. When Nagara beans were fermented, the water and protein contents of fermented beans were higher than those of soybeans. It can be concluded that Nagara beans could be used in processed foods chemically. Nagara beans however absorbed water easily, so they smelled sour and unpleasant and the texture became soft.

Perilaku Stabilitas Retensi Komponen Flavor dari Golongan Terpenoid pada Sistem Enkapsulasi Rini Hustiany
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Five flavor compounds of terpenoid, i.e α-pinene, myrcene, limonene, linalool, and α-terpineol were encapsulated with starch hydrolyzates, namely starch stearate and starch propionate by spray drying at flavor compounds/modified starch ratio 20:80. The encapsulated flavor products were stored in plastic bag at 45oC for 9 weeks. The encapsulated flavor products were analyzed by scanning electron microscopy and flavor retention using gas chromatography. Results in- dicated that the surfaces of particles of encapsulated flavor were rough, hollow in the middle, with a concave radius of curvature. The flavor compounds were entrapped within the encapsulant wall. The retention of flavor compounds during storage decreased. After collapsed, retention of flavor compounds was stable and finally decreased. The highest decrease in retention of encapsulated flavor compounds was myrcene, followed by limonene, α-pinene, linalool, and α-terpineol.ABSTRAKLima komponen flavor golongan terpenoid, yaitu α-pinene, myrcene, limonene, linalool, dan α-terpineol dienkapsulasi dengan hidrolisat pati stearat dan hidrolisat pati propionat dengan menggunakan pengering semprot pada nisbah komponen flavor/pati termodifikasi adalah 20:80. Produk flavor terenkapsulasi dikemas dalam kantong plastik dan disimpan pada suhu 45oC selama 9 minggu. Produk flavor terenkapsulasi dianalisis dengan scanning electron micros- copy dan retensi flavor dengan gas kromatografi. Hasilnya menunjukkan bahwa permukaan partikel-partikel flavor terenkapsulasi adalah kasar, berlubang pada bagian tengahnya dengan lekukan cekung. Komponen-komponen flavor menempel pada dinding enkapsulan. Retensi komponen flavor selama penyimpanan menurun. Setelah collaps, retensi komponen flavor stabil dan akhirnya menurun. Retensi komponen flavor yang paling cepat penurunannya adalah myrcene, diikuti dengan limonene, α-pinene, linalool, dan α-terpineol

Characteristics of Crosslink Acylation Tapioca Substituted Nagara Beans (Vigna unguiculata spp cylindrica) Flour Rini Hustiany
Agroindustrial Journal Vol 3, No 1 (2014)
Publisher : APTA and DTIP FTP UGM

Granules and gels of tapioca will be easily fragile and broken when heated. This study aimed to investigate the characteristics of tapioca cross-linked acylation substituted Nagara bean flour. The method used is the native tapioca cross-linked with Sodium Tripolyphosphat 2 and 5 % and acylated with stearic acid 2 and 4 % under alkaline conditions. Cross-link tapioca then substituted with Nagara beans flour in the ratio 50:50. The highest degree of substitution found in tapioca starch modified with 5 % STPP and 2 % stearic acid, i.e 0.14. The only maximum viscosity of tapioca starch of cross-linked acylation STPP 5 % and stearic acid 2% higher than native tapioca (5220 cP). The breakdown viscosity lower than native tapioca (3651 cP), final and setback viscosity higher than native tapioca (3023 cP and 1454 cP), and pasting temperature higher than native tapioca starch (67.65 °C). When added with Nagara beans flour then the maximum, breakdown, final, and setback viscosity is descended and pasting temperature is 78.5 oC. It is concluded that the granule of tapioca crosslink STTP 5 % and acylation stearic acid 2 % and substituted with Nagara beans flour in the ratio 50:50 is not easily fragile and broken.

APLIKASI PERSAMAAN ARRHENIUS DAN LINEAR UNTUK PENGUJIAN STABILITAS RETENSI IMPACT COMPOUND FLAVOR KWENI TERENKAPSULASI Rini Hustiany
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 41, No 3 (2016)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v41i3.544

Characteristic of high volatility in the flavor component is a problem at the time of application. The seven of flavor compounds used as a model, i.e ethyl butanoate, ethyl crotonate, a-pinene, myrcene, limonene, linalool, and a-terpineol encapsulated with stearic starch hydrolyzate and propionic starch hydrolyzate by spray drying. The encapsulated flavor products stored in bottle at 30, 37,5, and 45 oC for 9 weeks. The analysis is retention flavor with chromatography gas. Stability retention of flavor components were analyzed by Arrhenius and linear equation. The results showed the influence of temperature, the rate of decline in the stability of the encapsulated flavor component retention there is a difference between the matrix stearic starch hydrolyzate and propionic starch hydrolyzate. Components of flavor encapsulated in stearic starch hydrolyzate fastest down the stability of retention is linalool followed by a-terpineol, myrcene, limonene, and a-pinene. The flavor components encapsulated in propionic starch hydrolyzate fastest down the stability of retention is a-pinene followed by myrcene, linalool, a-terpineol, and limonene.

Pelatihan Produksi Sabun Cair dari Crude Palm Oil (CPO) di Desa Jilatan Kabupaten Tanah Laut Dalam Rangka Pencegahan Covid 19 Susi Susi; Arief Rahmad Maulana Akbar; Rini Hustiany; Tanwirul Millati; Alan Dwi Wibowo; Dessy Maulidya Maharani; Agung Cahyo Legowo
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) Vol 2, No 2 (2022)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/ilung.v2i2.6109

Prevention of the COVID-19 virus can be done by regularly washing hands or using hand sanitizer. This step can prevent the COVID-19 virus from sticking to the surface of the skin.. Therefore, the availability of hand washing soap is urgent as an initial step for corona prevention. The availability of hand soap can be provided independently in the community because the liquid laundry soap can be processed with palm oil. It can be an opportunity for the palm oil community to produce and fulfill the needs community. Handling problems by the community in the era of the covid 19 pandemic are related to understanding and insight for preventing Covid 19 from the family environment, one of which is the awareness of washing hands as often as possible using soap. Therefore, knowledge of producing crude palm oil-based liquid soap in communities around oil palm plantations as well as knowledge of the role of palm-based liquid soap for sanitation and entrepreneurial opportunities are good. This community service activity was conducted through counseling and training related to the manufacture of crude palm oil-based liquid soap for the community of oil palm farmers around the Cipta Prima Sejahtera Professional Services Cooperative in Jilatan Village, Tanah Laut Regency. The activity was to provide knowledge about palm oil and liquid soap-based palm oil that are easy to prepare. During the Covid 19 period, hand washing activities are important as a preventive measure, so the availability of liquid soap independently needs to be produced. The evaluation showed that the training participants were very satisfied with this training, gave a very good response regarding the usefulness and sustainability of this community service activity, and hoped that it could be followed up regarding business sustainability.

Active Packaging System from Activated Oil Palm Shells Charcoal Shaped Sachet on Cassava Chips Jabal Nursito; Rini Hustiany; Alan Dwi Wibowo
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Cassava chips are a type of snack that is fried and prone to rancidity if stored for a while. Cassava chips are added to the material that can adsorb gases, such as oxygen and water vapor, to reduce the occurrence of rancidity using a sachet-shaped adsorbent material. Activated charcoal is one of the gas adsorbents. Activated charcoal used is activated charcoal made from oil palm shells and activated with 20% phosphoric acid. This study aims to analyze the decrease in the quality of cassava chips with an active packaging system during storage for 30 days at 45oC. A total of 30 g cassava chips were packed with a standing pouch in polypropylene type and added activated charcoal from oil palm shells activated by 20% phosphoric acid as much as 1.5 g or 0.75 g which was packed with metalized aluminum plastic or LDPE plastic in the form of sachets. Storage of cassava chips with an active packaging system for 30 days and stored at a temperature of 45oC with a humidity of about 60% and observations are every 3 days in aroma and texture scoring test, moisture content, free fatty acid levels, fat content, and peroxide number. During storage from day 0 to day 30, the cassava chips have decreased the quality of the aroma from typical cassava chips to slightly rancid and the texture from crisp to somewhat not crisp. Moisture content, free fatty acid levels, and peroxide numbers during storage have increased. The fat content has decreasedduring storage. Based on this, cassava chips with the addition of 1.5 g activated charcoal and packaged with metalized aluminum plastic become the best active packaging system.

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