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POTENSI PREBIOTIK POLISAKARIDA LARUT AIR UMBI GEMBILI (Dioscorea Esculenta L) SECARA IN VITRO Herlina Herlina; Harijono Harijono; Achmad Subagio; T. Estiasih
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v5i01.19741

Water soluble polysaccharides (WSP) from gembili tuber is one water soluble food fiber whose existence in the gembili tuber in a free state or bound to proteins. Therefore, to increase the purity of the WSP in the extraction process is required deproteinase. The WSP with different levels of purity will affect its potential as a prebiotic. The purpose of this study was to determine the potential of WSP as a prebiotic and gembili tuber deproteinase effect on the growth of lactic acid bacteria (BAL). This research was conducted by covering the extraction stage WSP gembili tuber using distilled water (WSPc) and extraction of gembili tuber WSP using distilled water, followed by the Aspergillus oryzae protease with 0.05% (WSPd), WSP chemical testing, and testing of potential prebiotic WSP gembili tuber in vitro at various concentrations (1%, 2%, and 3%) with BAL indicators probiotics (Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum), as well as testing the pH and acid that accumulates in the BAL growth media. The results showed that the WSPc and WSPd of gembili tubers potentially as a prebiotic for S. thermophilus, L. bulgaricus, and B. longum. WSPd more effective as a carbon source for growth of B. longum, use WSPd 2% as an energy source for growth of B. longum replace glucose, the amount of total growth in B. longum amounting to 1.76 x 109 CFU / ml. Based on data of the growth media pH and acid production accumulated in BAL growth media, using glucose as a carbon source (control) is better for growth of S. thermophilus and L. bulgaricus, whereas WSP gembili tubers (WSPc and WSPd) is better as a carbon source for B. longum. Keywords: gembili tuber, water-soluble polysaccharide (WSP), deproteinse, prebiotics, probiotics

POTENSI PREBIOTIK POLISAKARIDA LARUT AIR UMBI GEMBILI (Dioscorea Esculenta L) SECARA IN VITRO Herlina Herlina; Harijono Harijono; Achmad Subagio; T. Estiasih
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v5i01.19741

Water soluble polysaccharides (WSP) from gembili tuber is one water soluble food fiber whose existence in the gembili tuber in a free state or bound to proteins. Therefore, to increase the purity of the WSP in the extraction process is required deproteinase. The WSP with different levels of purity will affect its potential as a prebiotic. The purpose of this study was to determine the potential of WSP as a prebiotic and gembili tuber deproteinase effect on the growth of lactic acid bacteria (BAL). This research was conducted by covering the extraction stage WSP gembili tuber using distilled water (WSPc) and extraction of gembili tuber WSP using distilled water, followed by the Aspergillus oryzae protease with 0.05% (WSPd), WSP chemical testing, and testing of potential prebiotic WSP gembili tuber in vitro at various concentrations (1%, 2%, and 3%) with BAL indicators probiotics (Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum), as well as testing the pH and acid that accumulates in the BAL growth media. The results showed that the WSPc and WSPd of gembili tubers potentially as a prebiotic for S. thermophilus, L. bulgaricus, and B. longum. WSPd more effective as a carbon source for growth of B. longum, use WSPd 2% as an energy source for growth of B. longum replace glucose, the amount of total growth in B. longum amounting to 1.76 x 109 CFU / ml. Based on data of the growth media pH and acid production accumulated in BAL growth media, using glucose as a carbon source (control) is better for growth of S. thermophilus and L. bulgaricus, whereas WSP gembili tubers (WSPc and WSPd) is better as a carbon source for B. longum. Keywords: gembili tuber, water-soluble polysaccharide (WSP), deproteinse, prebiotics, probiotics

POTENSI PREBIOTIK POLISAKARIDA LARUT AIR UMBI GEMBILI (Dioscorea Esculenta L) SECARA IN VITRO Herlina Herlina; Harijono Harijono; Achmad Subagio; T. Estiasih
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v5i01.19741

Water soluble polysaccharides (WSP) from gembili tuber is one water soluble food fiber whose existence in the gembili tuber in a free state or bound to proteins. Therefore, to increase the purity of the WSP in the extraction process is required deproteinase. The WSP with different levels of purity will affect its potential as a prebiotic. The purpose of this study was to determine the potential of WSP as a prebiotic and gembili tuber deproteinase effect on the growth of lactic acid bacteria (BAL). This research was conducted by covering the extraction stage WSP gembili tuber using distilled water (WSPc) and extraction of gembili tuber WSP using distilled water, followed by the Aspergillus oryzae protease with 0.05% (WSPd), WSP chemical testing, and testing of potential prebiotic WSP gembili tuber in vitro at various concentrations (1%, 2%, and 3%) with BAL indicators probiotics (Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum), as well as testing the pH and acid that accumulates in the BAL growth media. The results showed that the WSPc and WSPd of gembili tubers potentially as a prebiotic for S. thermophilus, L. bulgaricus, and B. longum. WSPd more effective as a carbon source for growth of B. longum, use WSPd 2% as an energy source for growth of B. longum replace glucose, the amount of total growth in B. longum amounting to 1.76 x 109 CFU / ml. Based on data of the growth media pH and acid production accumulated in BAL growth media, using glucose as a carbon source (control) is better for growth of S. thermophilus and L. bulgaricus, whereas WSP gembili tubers (WSPc and WSPd) is better as a carbon source for B. longum. Keywords: gembili tuber, water-soluble polysaccharide (WSP), deproteinse, prebiotics, probiotics

POTENSI PREBIOTIK POLISAKARIDA LARUT AIR UMBI GEMBILI (Dioscorea Esculenta L) SECARA IN VITRO Herlina Herlina; Harijono Harijono; Achmad Subagio; T. Estiasih
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v5i01.19741

Water soluble polysaccharides (WSP) from gembili tuber is one water soluble food fiber whose existence in the gembili tuber in a free state or bound to proteins. Therefore, to increase the purity of the WSP in the extraction process is required deproteinase. The WSP with different levels of purity will affect its potential as a prebiotic. The purpose of this study was to determine the potential of WSP as a prebiotic and gembili tuber deproteinase effect on the growth of lactic acid bacteria (BAL). This research was conducted by covering the extraction stage WSP gembili tuber using distilled water (WSPc) and extraction of gembili tuber WSP using distilled water, followed by the Aspergillus oryzae protease with 0.05% (WSPd), WSP chemical testing, and testing of potential prebiotic WSP gembili tuber in vitro at various concentrations (1%, 2%, and 3%) with BAL indicators probiotics (Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum), as well as testing the pH and acid that accumulates in the BAL growth media. The results showed that the WSPc and WSPd of gembili tubers potentially as a prebiotic for S. thermophilus, L. bulgaricus, and B. longum. WSPd more effective as a carbon source for growth of B. longum, use WSPd 2% as an energy source for growth of B. longum replace glucose, the amount of total growth in B. longum amounting to 1.76 x 109 CFU / ml. Based on data of the growth media pH and acid production accumulated in BAL growth media, using glucose as a carbon source (control) is better for growth of S. thermophilus and L. bulgaricus, whereas WSP gembili tubers (WSPc and WSPd) is better as a carbon source for B. longum. Keywords: gembili tuber, water-soluble polysaccharide (WSP), deproteinse, prebiotics, probiotics

PERUBAHAN AKTIVITAS ENZIM LIPASE DARI BUAH KELAPA SELAMA PERTUNASAN Moh. Su'i; Harijono; Yunianta; Aulani'am
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 16 No 2 (2011): June 2011
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/302

This research learned about lipases activity from coconut during germination. Coconut was growth for 0, 15, 30, 45 and 60 days in the darkplace and rate temperature. Shoot, houstorium, radicless and endosperm were taken and then they were measured weigh and long. Lipases was extracted from each of them and measured volume and activity. The results of research showd that highest lipases activity was in shoot that were grew for 45 days with enzyme activity was 0,060 unit/mg protein.

PERBAIKAN PROSES PRODUKSI KERIPIK GADUNG DI MASYARAKAT PINGGIRAN HUTAN DI KECAMATAN NGLUYU, KABUPATEN NGANJUK Harijono Harijono; Feronika Heppy Sriherfyna

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Proses pengolahan keripik gadung dilakukan oleh para perajin keripik gadung di pinggiran hutan jati dan mahoni di Kecamatan Ngluyu. Permasalahan yang dihadapi pada produksi keripik gadung adalah perajangan, pengepresan yang masih manual, pengukusan kapasitas kecil, dan pengeringan dengan penjemuran. Solusi yang ditawarkan untuk mengatasi permasalahan tersebut adalah alih teknologi atau mekanisasi proses pengolahan keripik gadung. Hasil kegiatan menunjukkan peningkatan efisiensi pengepresan irisan umbi gadung dan kapasitas pengeringan dan pengukusan. Peningkatan kapasitas produksi adalah pada proses pengirisan karena mekanisasi menggunakan mesin perajang yang disesuaikan dengan kebutuhan mitra yaitu berukuran besar dan agak tebal. Efisiensi pengeringan tercapai dengan penggunaan mesin pengering kabinet sehingga mitra tidak mengalami kendala cuaca. Peningkatan kapasitas produksi juga terjadi pada proses pengukusan.

Pengembangan sistem jaminan halal produk minuman herbal instan di industri kecil menengah (ikm) “dia” Teti Estiasih; Kgs Ahmadi; Harijono Harijono

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1651

Indonesian law obliges that all marketed, distributed, and trade products in the territory of Indonesia should have comply halal requiremnets. Small and Medium Enterprise (SME) DIA produces instant herbal drink products with the largest consumer is being Muslim. In accordance with the law, thatall products are required to halal certified and have a halal logo on the label, the SME DIA also prepares for halal certification. To certify halal, a halal assurance system must be implemented. Development of halal assurance system is required for small and medium industries in order to halal certification. Development of the halal assurance system is based on the HAS 23000 guide from LPPOM MUI. In fulfillment of HAS 23000, SME DIA has implemented 11 clausuls that are halal policy, halal management team, materials, products, production facilities, training and education, written standardoperating procedures, traceability, uncomplied halal product handling, internal audit, and management review. HCCCP analysis shows that no halal critical points in producing instant herbal drinks at SME DIA.

Evaluation of antibacterial activities from major bioactive constituents of the whole plant of Hedyotis corymbosa Desy Ambar Sari; - Harijono; Chi-I Chang
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 2 (2019)
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.2019.002.02.1

Hedyotis corymbosa is locally known as rumput mutiara from the Rubiaceae family, widely distributed in tropical regions of Asia. Researchers provided scientific evidences the beneficial impact of this plant for pharmacologic alactivity. This study aimed to isolate and evaluate the bioactive constituents based on their biological activities. In this study, the whole plant of H. corymbosa was extracted using methanol. Extract of H. corymbosa was sequentially partitioned using ethyl acetate and n-butanol. The ethyl acetate layer was further fractionated and isolated using chromatographic techniques to obtain the pure compounds. The bioactive compounds structure was determined using spectroscopic analysis especially the Nuclear Magnetic Resonance (NMR). The investigation of H. corymbosa resulted in the isolation of eight compounds, were identified as ursolic acid, 3β-hydroxyolean-11-en-28,13β-olide, β-sitosterol, stigmastane-3,6-dione, ferulic acid, scopoletin, 2-hydroxy-1-methoxyanthraquinone, 3-hydroxy-1,2-dimethoxyanthra-quinone. The antimicrobial effect of the crude extract, partitions and fractions were evaluated using agar well diffusion for antimicrobial susceptibility test and for the pure compounds were evaluated using minimum inhibitory concentration. The ethyl acetate layer and crude extract displayed the higher antimicrobial activities than n-butanol and water layer. The Minimum Inhibitory Concentration (MIC) for the pure compound was shown that most of the compounds have the ability to inhibit human pathogenic bacteria with average 100 µg/mL. The antimicrobial activities showed by the crude extracts, fractions, and pure compounds of H. corymbosa can be used as a commercial product for antimicrobial agent against S. aureus, S. enterica, E. coli and B. substilis.

Sensory characterization of unpeeled robusta coffee at different roasting temperature and time Kiki Fibrianto; Harijono Harijono; Syaiful Adnan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Unpeeled coffee is a traditional post-harvest coffee production method with minimum waste. However, its sensory quality is relatively inferior compared to the peeled coffee beans. The sensory characteristics of unpeeled coffee can be optimized after the natural drying process by determining the roasting temperature and brewing technique to improve sensory preferences on several attributes tested, such as sweetness, bitterness, sourness, and grassy flavor as roasting and brewing are two major processes for developing coffee flavors. The beans were pre-treated by natural sun-drying as well as oven drying. A Central Composite Design on Response Surface Methodology was used to optimize the roasting temperature within the range of 179oC and 221oC and the roasting time within the range of 10 to 20 minutes for the optimum bean’s moisture content (%). The best-unpeeled coffee beans were obtained after three weeks of natural drying (approximately 28oC on average) and roasted at 221oC for 16 minutes. At this stage, the preferences for French-press brewed coffee were the highest, especially for the sweetness attribute. This might be supported by the fact that 2-methyl-5-hexen nitrile and 3-methyl-4-penten-1-ol were identified on GC-MS as the dominant detected volatile compounds.

Textural optimization of Ledre: Indonesian crepes-like snack Kiki Fibrianto; Sri Hastuti; Harijono Harijono; Erni Sofia Murtini; Aly Akbar
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Ledre is a traditional crepes-like snack uniquely made by Indonesian Chinese descendant in Bojonegoro, East Java, Indonesia. However, there is a lot of varieties in terms of formulations, ingredients and techniques. Therefore, this study aimed to optimize the composition of raw materials (comparison of rice flour and tapioca, thickness of coconut milk with the ratio of coconut and water (w/v) and the amount of banana addition) using the response surface method (RSM) to optimize the textural quality of Ledre. It was found that the optimum textural quality of Ledre obtained with a ratio of rice flour: tapioca of 17.5: 1, a ratio of water and coconut milk of 4: 1 and the addition of 4 g bananas. This Ledre was characterized by 428.18 gf of fracturability value, 600.22 gf of hardness, 3.31% of water content, 5.03% of protein content, 1.73% of ash content, 5.27% of fat content, and 43.48 of brightness (L*).

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