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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian AGRISAINS AGROTEKBIS Agrointek REKAYASA agriTECH AGROLAND: The Agricultural Sciences Journal Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Buletin Palma

Syahraeni Kadir

Program Studi Agroteknologi, Universitas Tadulako, Palu, Jl. Soekarno Hatta Km. 9 Palu, Sulawesi Tengah, 94118

Author-ID : 294560

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Electrical & Electronics Engineering Engineering Physics

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SIFAT KIMIA, FUNGSIONAL DAN REOLOGI PATI AREN FOSFAT PADA KOMBINASI KONSENTRASI PATI AREN DAN WAKTU REAKSI YANG BERBEDA Abdul Rahim; Gatot Siswo Hutomo; Syahraeni Kadir; Nur Alam; Abd Hamid; Jusman Jusman
Jurnal Pengolahan Pangan Vol 3 No 2 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

The objectives of the study were to obtained the optimal combination of starch concentration and reaction time in the synthesis of phosphorylated arenga starches. Synthesis of phosphorylated arenga starches using sodium tripolyphosphate reagents and arenga starch 20 and 30% (b/v) with variations of time reaction 30 and 45 min. Chemical, functional and rheological characteristics of phosphorylated arenga starcheswere investigated i.e. percent phosphate and degree of substitution (DS), binding of phosphate groups using FourierTransform Infrared (FTIR), water and oil holding capacity (WHC, OHC), swelling power and solubility and emulsion separation volume. The results showed a combination of 30% arenga straches with a reaction time 45 min were optimal combination that to produced phosphorylated arenga starches with the highest of phosphate content (2.710%) and DS 0.147. The FTIR spectra of phosphorylated arenga starches have been a change in vibration of OH groups that replace the reaction of phosphate groups with OH in starch molecules. WHC and swelling power increased, but solubility phosphorylated arenga starches decreased with the in increasing combination of arenga starch concentration and reaction time. The emulsion separation volume the most stable at the combination of highest arenga starch concentration and the long reaction time. Phosphorylated arenga starches which produced were used as emulsifiers for food aplication

SIFAT SENSORIS ASAP CAIR TEMPURUNG KELAPA HASIL ADSORPSI PADA ZEOLIT Syahraeni Kadir; Purnama Darmadji; Chusnul Hidayat; Supriyadi Supriyadi
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 21, No 2 (2014)
Publisher : Universitas Tadulako

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Liquid smoke has a strong and pungent distinctive aroma caused some contributors compounds in these products, among others, phenolic, carbonyl and acid. Adsorption using zeolites in this study aimed to reduce the levels of hard pungent aroma compounds contributors so that liquid smoke can be accepted by consumers. Various pH zeolite ie 2, 3, 4, 5 and 6 are used as adsorbent liquid smoke where the fraction of adsorption results sensory analyzed by 20 panelists selected. Liquid smoke fraction was selected based on the results of sensory testing further analyzed using GC-MS and then analyzes the data using analysis of variance (ANOVA) with SPSS software version 16, followed by Duncan range test level of 1%. The results showed that as many as 14 fractions were tested for sensory worth of 25 fractions of liquid smoke coconut shell results in zeolite adsorption pH 2-6 where 11 other factions have a scent that is "hard and pungent". Contributors to the volatile aroma compounds in the liquid smoke by GC-MS assay include phenolic groups, carbonyl and acid. Adsorption coconut shell liquid smoke using zeolite effectively reduced the smell "hard pungent" of the product. Necessary to evaluate the shelf life of liquid smoke zeolite adsorption results. Key Words : Adsorption, aroma, coconut shell, liquid smoke, zeolite.

SIFAT FISIKA DAN KIMIAWI KOMPONEN ASAP CAIR TEMPURUNG KELAPA HASIL ADSORPSI PADA ARANG AKTIF Syahraeni Kadir; Purnama Darmadji Darmadji; Chusnul Hidayat; Supriyadi Supriyadi
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 21, No 1 (2014)
Publisher : Universitas Tadulako

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Characterization of physical and chemical properties of aroma compounds from liquid smoke is a challenge because there is no satisfactory method of separation due to compound contributors generally present in a matrix at very low concentrations. This study aimed to separate and identify the components of "strong and pungent" liquid smoke aromatic compounds by adsorption using activated carbon method. The observed variables analyzed using GC-MS including yield, phenol, carbonyl, titration acidity and chemical compound profiles. The chemical components of liquid smoke found on the analysis by GC-MS were further analyzed using a molecular mechanics software to determine the polarizability, hydrophobicity and dwipol moment of each compound in the liquid smoke fraction adsorption results. The analysis of variance (ANOVA) with SPSS software version 16, followed by Duncan Multiple Range Test at the level of 1% was employed especially for the yield of liquid smoke adsorption. The physico-chemical characteristics of 25 fractions of liquid smoke resulted from adsorption on activated carbon at pH 2-6 comprising of 0.53 to 3.89% phenolic; 1.09 to 2.59% carbonyl; 7.17 to 10.75% acidicity; and pH range from 2.39 to 2.91 with the color spectrum in the range of 308-415 nm. The results of the analysis using the molecular mechanics methods showed that the higher the value of polarizability and dipole moment of a compound, the more polar the compound. It is concluded that the removal of the "strong and pungent" aroma compounds on coconut shell liquid smoke in order to produce a mild scent (soft) can be performed by activated carbon adsorption method despite the results were not optimal yet. A polar adsorbent such as zeolite is requiredin the adsorption method for the removal of "strong and pungent” aroma compounds on liquid smoke

PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISTICS OF BEVERAGE SUGAR APPLE POWDERED ON LEVEL CONCENTRATION DIFFERENT OF CMC Syahraeni Kadir; Abdul Rahim; Rostiati Dg Rahmatu; Sukisman Sukisman
AGROLAND: The Agricultural Sciences Journal Vol 2, No 1 (2015)
Publisher : Tadulako University

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The intermediate products of sugar apple do not have an entrepreneurial aspects though they have a longer shelf life than the fresh fruit form unless it processed into the final products of beverages or foods. Therefore it need to continue the processing of sugar apple intermediate products. Some products of them which have a clear prospect entrepreneur among others as both of beverages and functional foods. The Short-term goal of this research is to process the intermediate product into a beverage sugar apple powdered among others. Subsequently the long-term goal of this research is to find ways of processing the intermediate products into final ones that have nutritional value and adequate antioxidants. The results showed that the use of CMC 0.5% gives a better physicochemical and functional characteristics on powdered product of sugar apple. Making the beverage product by filtering the pulp giving better quality of both physicochemical and functional characteristics than without filtering the fleshy part. Key Words : CMC, functional characteristics beverage powdered, intermediate product, physicochemical, sugar apple.

KARAKTERISTIK FISIKOKIMIA PATI AREN ASETAT I Kadek Agus Heriawan; Abdul Rahim; Syahraeni Kadir
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 23, No 2 (2016)
Publisher : Universitas Tadulako

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The purpose of the research was to identify the physicochemical characteristics of acetatedarenga starch produced by way ofan acetylation technique. This study used a completely randomized design (CRD) with treatments consisted of five different time lengths of reaction between the arenga starch and acetic anhydride 5 % i.e. 15, 30, 45, 60 and 75 minutes. The reaction between the arenga and the acetic anhydride 5% was being maintained at pH 8.0-8.5. The research resultsshowed that theacetatedarenga starch contained 6.69% of water, a viscosity of 376 cp and emulsion stability of 74.00%. The viscosity of the acetated arenga starch produced is stable suggesting that this substance is suitable to be utilized in food processing. Key Word: Acetated arenga starch, Emulsion, Physicochemical and Viscosity.

SIFAT SENSORIS ASAP CAIR TEMPURUNG KELAPA HASIL ADSORPSI PADA ZEOLIT syahraeni kadir
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 22, No 1 (2015)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.61 KB)

Liquid smoke has a strong and pungent distinctive aroma caused by some contributor compounds within the product including phenolic, carbonyl and acid. Adsorption using zeolites in this study aimed to reduce the levels of strong pungent aroma contributor compounds so that the liquid smoke can be accepted by consumers. Zeolite of various pH ie. 2, 3, 4, 5 and 6 were used as adsorbent liquid smoke. The fraction produced the adsorption was sensory analyzed by 20 panelists selected. The liquid smoke fraction selected based on the results of sensory testing was further analyzed using GC-MS. Data was analyzed using analysis of variance (ANOVA) with SPSS software version 16, followed by Duncan range test at 1% level. The results showed that of 25 fractions of coconut shell liquid smoke generated by the zeolite adsorption at pH range of 2 – 6, 14 fractions were qualified for sensory tested while the remaining fractions had strong and pungent aroma. The contributor substances with strong and punge aroma in the liquid smoke found include phenol groups, carbonyl and acid. The adsorption of coconut shell liquid smoke using zeolite effectively reduce strong pungent aroma of the product. It is necessary to evaluate the shelf life of the liquid smoke adsorbed by zeolite.

Modifikasi Pati Secara Asetilasi Terhadap Gugus Fungsi Asetil dan Kristanilitas Pati Ubi Banggai Asetat If'all If'all; Asriani Hasanuddin; Abdul Rahim; Syahraeni Kadir
Rekayasa Vol 12, No 2: Oktober 2019
Publisher : Universitas Trunojoyo Madura

Penelitian ini bertujuan untuk menentukan karakteristik gugus fungsi asetil dan kristanilitas pati ubi banggai asetat melalui modifikasi pati secara asetilasi dengan waktu reaksi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan waktu reaksi (T) yaitu T1 : 30 menit, T2 : 35 menit, T3 : 40 menit, T4 : 45 menit, T5 : 50 menit, T6 : 55 menit. Penelitian ini dilakukan untuk menentukan karakteristik pengikatan gugus fungsi asetil FTIR dan kristanilitas XRD. Hasil penelitian menunjukkan bahwa terbentuknya pati ubi banggai asetat ditunjukkan dengan hasil identifikasi FTIR berupa adanya serapan gugus karbonil (C=O) pada bilangan gelombang 1651,07 cm-1, 1645,28 cm-1, 1643,35 cm-1, 1645,28 cm-1, 1651,07 cm-1 dan 1647,21 cm-1 dan munculnya gugus fungsi (C-O) ester dari gugus asetil pada bilangan gelombang 1163,08 cm-1, 1161,15 cm-1, 1159,22 cm-1, 1161,15 cm-1, 1163,08 cm-1 dan 1155,36 cm-1. Hasil analisis kristanilitas difraktogram XRD pati ubi banggai asetat diperoleh pada waktu reaksi 50 menit (16,97%) yang bersifat kristalin.Modification of Starch by Acetylation of the Acetyl Function Group and the Kristanility of Banggai Yam Starch AcetateAbstractThis study aims to determine the characteristics of the acetyl functional groups and the Banggai yam acetate crystallinity by acetylation modification of starch with different reaction times. This study uses a Completely Randomized Design with treatment time of reaction (T) namely T1: 30 minutes, T2: 35 minutes, T3: 40 minutes, T4: 45 minutes, T5: 50 minutes, T6: 55 minutes. This study was conducted to determine the binding characteristics of the acetyl FTIR functional groups and the XRD crystallinity. The results showed that the formation of banggai yam starch with acetate was indicated by the results of FTIR identification in the form of absorption of carbonyl groups (C = O) at wave number 1651.07 cm-1, 1645.28 cm-1, 1643.35 cm-1, 1645, 28 cm-1, 1651.07 cm-1 and 1647.21 cm-1 and the appearance of the functional group (C-O) esters of the acetyl group at wave number 1163.08 cm-1, 1161.15 cm-1, 1159.22 cm-1, 1161.15 cm-1, 1163.08 cm-1 and 1155.36 cm-1. The results of the analysis of the XRD diffractogram crystallinity of starch cassava proud with acetate were obtained at a reaction time of 50 minutes (16.97%) which were crystalline.Keyword : Banggai yam starch, asetylation, FTIR, XRD

Co-Authors Abd Hamid Abdi, Yudha Alimba Abdul Rahim Abdul Rahim Abdul Rahim Abdul Rahim Arifuddin Lamusa Asriani Hasanuddin Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Diky Gunawan Suwiryono Erna Listiorini Gatot Siswo Hutomo I Kadek Agus Heriawan If'all, If'all Irmayanti Ismail Jugni Hadiustri Agape Jusman, Jusman Mappiratu Mappiratu Mudinillah, Adam Muhammad Fawzul Alif Nugroho Nur Alam Partayasa, I nyoman Ponirin Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Darmadji Rahim, Abdul Rahmi, Rahmi Rostiati Dg Rahmatu Saadilah, Muh. Sakka Samudin Sukisman Sukisman Sukmawati, Sukmawati Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Syamsuddin Laude Usman Made Veronika Veronika Victoryos Metoli

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