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Supriyadi Supriyadi
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry

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Pengaruh Jenis Pengekstrak dan Jenis Pati Terhadap Sifat Gel Cincau yang Dibuat Dengan Ekstraksi dan Pemasakan Optimal Bangun P. Nusantoro; Haryadi Haryadi; Supriyadi Supriyadi
agriTECH Vol 18, No 4 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1876.077 KB) | DOI: 10.22146/agritech.19355

Abstract

Black cincau (Mesona palustris) gel is made traditionally by boiling a mixture containing the alkaline extract of the herb and starch followed by cooling to room temperature. In this study, herb extraction time and boiling time of the mixed stuff were optimized based on the smallest degree of syneresis of the gel following cold storage. The alkaline solutions use were solution of qi (traditional alkali) ash and of NaOH at pH 11 and the starches were of tapioca, aren (Arenga pinata) and sago. Effects, of type of alkaline solutions and different starches on the characteristics of gel were also studied. The optimum extraction time using qi ash 4% was 70 min. When the extraction using NaOH at pH 11 was effected, it needed 60 min to get the extract which resulted the most stable gel. The optimum boiling time of the qi extract mixed with tapioca, aren, and sago starches were 60, 40, and 50 min, respectively. Boiling the NaOH extract mixed with tapioca, aren, and sago starches needed 70, 40, and 50 min, respectively, to get the best result. Extraction using qi 4% gave higher total solid of the extract and higher pH of the gel. The highest breaking strength of the gel was produced when the fornulae comprising qi solution and aren was adopted. The gels made from qi extract boiled along with aren and sago starches gave more acceptable gels than that along with tapioca starch. Extraction using the NaOH solution improved the acceptability of the gel made with tapioca starch.
Produksi Asap Rempah Cair dari Limbah Padat Rempah dengan Cara Pirolisa Purnama Darmadji; Supriyadi Supriyadi; Chusnul Hidayat
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (262.863 KB) | DOI: 10.22146/agritech.22388

Abstract

The new product liquid of moke from solid wastes of spices were produced by pyro 'zation for development the extraction process. The research materials were solid wastes from distillation of spices. Pyrolization process was carried at 150, 200, 250 and 300°C for 30 minutes each process. The products were evaluated for antimycrobial and antioxidation activities as well as sensory qualities. The results indicated that antimycrobial activities of the spices liquid smokes from "Eugeria" leaf and "Zingiber" increased with an increasing of pyrolization temperature while spices liquid smoke from "Citronella" leaf was higher at 150°C and decreased with increasing temperature. The antioxidation activities of spices liquid smokes were varied depended on pyrolization temperatures. The flavor of spices were dominant at 150°C pyrolization, and have a moderate mixed flavor of spices and smoke at 200°C pyrolization
Co-Authors Bangun P Nusantoro Chusnul Hidayat Haryadi Haryadi Purnama Darmadji