Claim Missing Document

Found 4 Documents

Pengaruh Fortifikasi Vitamin A dan Zat Besi Terenkapsulasi pada Tepung Ubi Kayu dan Aplikasinya pada Pembuatan Flakes Windi Asterini; Sugiyono Sugiyono; Hoerudin Hoerudin; Endang Prangdimurti
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (72.56 KB) | DOI: 10.22146/agritech.10508


Fortification is one of the promising techniques for decreasing micronutrient deficiency problem, particularly in vitamin A and iron cases. This research aimed to investigate the effect of encapsulated vitamin A and iron fortification on cassava flour and its application on flakes product. Cassava flour was fortified with 5.6 mg/kg of encapsulated vitamin A (retinyl palmitate) for a single treatment, and also combined with 31 mg/kg of encapsulated iron (FeSO4.7H20). Non-fortified cassava flour was used as control. Results showed no significant differences in water content (10.09±0.24 – 10.71±1.76) and the cassava flour’s whiteness degree (98.11±0.13 – 98.85±0.12) for each treatment (p> 0.05). However, with iron levels of (7.42±0.09 – 28.20±0.96) and vitamin A of (<0.50±0.00 – 7.19±1.45), the cassava flour was significantly different (p<0.05). An application of fortified cassava flour fortified in flakes product resulted no significant difference in vitamin A amount (13.23±4.24 – 14.66±0.97) and color product (28.29±0.62 – 30.08±0.97) (p>0.05). Furthermore, level of iron and vitamin A in flakes was increased, positively correlated with fortificant concentration. Fortification with combined treatment (vitamin A and iron) reduced bioaccessibility of vitamin A (51.24±1.32), but significantly improved bioaccessibility of iron (77.69±1.45). Based on organoleptic test, all fortified flakes were acceptable ±5 (rather preferred) to be consumed.
Sifat Fisikokimia Oleoresin Fuli Pala Hasil Ekstraksi Berbantu Ultrasonik Pada Metode Pengeringan yang Berbeda Aryanis Mutia Zahra; I Wayan Budiastra; Sugiyono S; Sutrisno Suro Mardjan
Warta Industri Hasil Pertanian Vol 36, No 1 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (632.369 KB) | DOI: 10.32765/warta ihp.v36i1.4722


Ekstraksi berbantu ultrasonik (Ultrasound Assisted Extraction, UAE) dapat meningkatkan rendemen, kualitas dan fungsionalitas ekstrak serta mempersingkat waktu ekstraksi. Fuli memiliki lebih banyak senyawa aromatik yang dapat dipertahankan dalam berbagai proses pengolahan daripada biji pala. Pengeringan menjadi proses penting yang mempengaruhi kualitas fuli pala sebagai bahan baku oleoresin. Penelitian ini membandingkan rendemen, sifat fisik dan komposisi senyawa kimia oleoresin fuli pala hasil UAE pada metode pengeringan yang berbeda. Fuli pala dikeringkan dengan dua metode pengeringan (penjemuran dan pengasapan), digiling menjadi bubuk berukuran 60 mesh. UAE diaplikasikan pada bubuk fuli pala dalam etanol (1:4 b:v) pada frekuensi 20 kHz, daya 700 W, amplitudo 90%, suhu maksimum 50oC dan waktu ekstraksi 45 menit. Maserasi  selama 7 jam pada suhu ruang dilakukan sebagai perlakuan kontrol. Sifat fisik (bobot jenis, indeks bias, nilai a*, kroma dan hue) oleoresin fuli pala hasil UAE berbeda nyata antara pengasapan dan penjemuran. Sifat fisik (bobot jenis, indeks bias, nilai L, nilai a*, nilai b*, kroma dan hue) oleoresin juga berbeda nyata antara hasil ekstraksi berbantu ultrasonik dan maserasi. Pengasapan menghasilkan rendemen, sisa penguapan dan total senyawa utama oleoresin fuli pala hasil ekstraksi berbantu ultrasonik (19,78%, 24,36%, dan 63,37%) lebih tinggi dari penjemuran (15,80%, 23,05%, dan 53,91%) serta maserasi (14,49%, 22,07%, dan 54,31%).
Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris Farha Herzegovina; Sugiyono Sugiyono; Nugraha Edhi Suyatma
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 1 (2022): 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.2022.9.1.16


Sliced kebab meat is produced by roasting raw kebab meat to make it easier to distribute at cold temperature. However, its quality could be damaged if it is distributed for long period, so preservative is needed. The study consisted of two phases. The first phase determined the type and concentration of preservatives consisting of potassium sorbate at concentrations of 750, 1000, 1250 ppm, and sodium nitrite at concentrations of 30, 50, and 100 ppm used a completely randomized design. The second phase was carried out to study the stability of sliced kebab meat with the addition of selected preservatives during refrigeration storage (5°C). The results showed that the best treatment was the use of potassium sorbate at 1250 ppm which resulted in the lowest mean total plate count (TPC), mold yeast values, and the highest scores of sensory attributes. The stability could be maintained at refrigeration storage for up to 14 days. On the 14th day, the sliced kebab meat had a pH value of 6.59, aw of 0.70, total acidity of 0.55%, TPC of 2.81 logs CFU/g, the color score of 3.8 (slightly brownish red), the aroma of 4 (typical meaty smell), the taste of 3.8 (slightly the savory), the texture of 3.5 (neutral) and overall of 3.5 (rate as liked).
Macromolecular distribution of a mixed system on dodol ulame by Confocal Laser Staining Microscopy (CLSM) Gusti Setiavani; Sugiyono; Adil Basuki Ahza; Nugraha Edhi Suyatma; Jamyang Tashi Wangdi
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.569


The aim of this study was to learn more about the macromolecular distribution of the food matrix system in the traditional food Dodol Ulame in order to better understand the interactions between starch, fat and sugar. Microstructural stages included dye selection, staining/coloring, material mixing, and observation. The starch was stained with APTS and the fat with Nile red. The starch was stained using the double staining method with covalent labeling. The samples were analyzed with a Zeiss Inverted LSM 800 AXIO Observer equipped with an AXIO cam 503 color camera and an excitation wavelength of 665 nm and 543 nm. The results indicated that GR was polyhedral. Fat and sugar are evenly distributed in the matrix system. Some of the fat interacts with the starch granules to form a coating that prevents the starch from interacting with the sugar and inhibits the imbibition of water into the starch granules at 50 °C and 70°C. Amylose escapes from the granules and reacts with the sugar solution at a higher temperature of 90 °C, while the free fat acts as a lubricant between the particles. This shows how flour, fat and sugar interact to affect the manufacturing process and the final properties of dodol ulame.