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ISOLASI DAN KARAKTERISASI YEAST AMILOLITIK DARI RAGI TAPE Nurhartadi, Edhi; Rahayu, Endang Sutriswati
Jurnal Teknologi Hasil Pertanian Vol 4, No 1 (2011)
Publisher : Universitas Sebelas Maret (UNS)

The demand of sugar increases every year caused by people growth. Indonesia has starchy materialslike tapioca and for long time used to produce food by traditional fermentation with ragi tape. Ragi tapecontains many amylolytic and fermentative microbial. The object of this study was to isolate amylolytic yeastfrom ragi tape, which could be used to produce amylolytic enzymes as an alternative source of amylolyticenzyme from microbial origin. Isolation was done by dilution and spread plate methods on peptone glucoseyeast extract soluble starch (PGYS) agar medium, incubated 30C, for 2 days and purified with same medium.The isolates were then identified based on morphology and physiology profiles. Selection of the strongest isolatewith high amylolytic potent was done with amylolytic activity. The chosen isolate was then used to produceamylolytic enzyme in yeast extract malt extract soluble starch (YMS) medium with variation of soluble starchcontent. 15 amylolytic yeast isolates have been isolated, and then identified with taxonomic keys were suspectedas Debaryomyces vanriji (4 isolates), Saccharomycopsis fibuligera (3 isolates), and Pichia burtonii (8 isolates).They could grow well on starch medium. The result of selection based on amylolytic activity showed that S.fibuligera E-3 was the strongest among the others. From the fermentation, this research obtained the cellscontent increased or obtained logarithmic phase in 1st day of fermentation, and after 2nd day reached stationaryphase medium. The reduction sugar content increased in 1st day of fermentation, after 2nd day was increasedslowly. The soluble starch content was decreased rapidly in 1st day, after 2nd day was decreased slowly. Theglucoamylase activity was high at 1st day, but in 2nd day was low. S. fibuligera had glucoamylase activity 44.13mg glucose/L/min/1 ml enzyme solution.

INKORPORASI MINYAK ATSIRI JAHE MERAH DAN LENGKUAS MERAH PADA EDIBLE FILM TAPIOKA Utami, Rohula; Kawiji, Kawiji; Nurhartadi, Edhi
Prosiding Seminar Biologi Vol 9, No 1 (2012): Seminar Nasional IX Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.39 KB)

ABSTRAK Tujuan dari penelitian ini untuk mengetahui aktivitas antioksidan minyak atsiri jahe merah dan lengkuas merah serta pengaruh inkorporasi minyak atsiri jahe merah dan lengkuas merah terhadap aktivitas antimikroba dan karakteristik sensori edible film tapioka. Aktivitas antioksidan diuji menggunakan metode DPPH. Pengujian aktivitas antimikroba dilakukan terhadap bakteri Pseudomonas putida dan Pseudomonas fluorescens sedangkan karakteristik sensori diuji dengan metode perbandingan jamak dan metode hedonik. Aktivitas antioksidan yang dihasilkan sebesar 16.61% untuk minyak atsiri jahe merah dan 22.22% untuk minyak atsiri lengkuas merah. Aktivitas antimikroba edible film dengan inkorporasi 0.1% minyak atsiri jahe merah mampu menghambat Pseudomonas putida sebesar 2.45 cm dan Pseudomonas fluorescens sebesar 1.92 cm sedangkan inkorporasi dengan minyak atsiri lengkuas merah masing-masing menghambat sebesar 2.35 cm dan 2.42 cm (diameter edible film 1.3 cm). Berdasarkan uji perbandingan jamak diketahui bahwa edible film dengan inkorporasi masing-masing 1% minyak atsiri mempunyai karakteristik yang masih mendekati edible film tanpa minyak atsiri dan juga disukai panelis. Oleh karena itu dengan hasil ini maka dapat dilakukan penelitian selanjutnya tentang aplikasi edible film ini sebagai pengemas aktif. Kata Kunci: edible film, jahe merah, lengkuas merah, minyak atsiri.

PEMBERDAYAAN UKM KERUPUK SINGKONG MELALUI DIVERSIFIKASI PRODUK Nurhartadi, Edhi; Muhammad, Dimas Rahadian Aji; Nursiwi, Asri
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 4, No 2 (2016)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v4i2.4572

Magelang regency is the center of cassava in Central Java. One of the villages in the subdistrict Kajoran whose people business are processing cassava into cassava crackers is Sidowangi village. Crackers processing is still done traditionally method. Equipment used were not conform with the standards for the food industry. It is known with the washing cassava peel in the form of a big tub filled with water, put peeled cassava, then washed by hand and foot. In order to clean cassava should be washed one by one so it takes a long time. Besides that the drying process is also done by uncontrolled because the sun drying with braids pedestal. If there is no sun the people can not drying the cassava crackers. Consequently crackers that have been damaged due to slicing become moldy or rotten and it can not be used. As an effort to resolve these problems, the UNS team has agreed with the SME partners to organize a program of activities: training and introduction liquid waste treatment technology into nata de cassava; Introductions production process technology mocaf as product diversification efforts; The introduction of appropriate technology cassava crackers processing food industry standards.The results show that the mplementation of the training activity making nata de cassava, Implementation of the training activity mocaf processing technology, Introduction Equipment For Improved Quality Cassava Crackers and Potential Product Diversification, entrepreneurial training and management of food industry, Pelatihan pemasaran berbasis IT dan strategi direct sellingKey words: diversification, crackers, cassava, introduction, technology

INKORPORASI MINYAK ATSIRI JAHE MERAH DAN LENGKUAS MERAH PADA EDIBLE FILM TAPIOKA Rohula Utami; Kawiji Kawiji; Edhi Nurhartadi
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 9, No 1 (2012): Prosiding Seminar Nasional IX Biologi
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.39 KB)

ABSTRAK Tujuan dari penelitian ini untuk mengetahui aktivitas antioksidan minyak atsiri jahe merah dan lengkuas merah serta pengaruh inkorporasi minyak atsiri jahe merah dan lengkuas merah terhadap aktivitas antimikroba dan karakteristik sensori edible film tapioka. Aktivitas antioksidan diuji menggunakan metode DPPH. Pengujian aktivitas antimikroba dilakukan terhadap bakteri Pseudomonas putida dan Pseudomonas fluorescens sedangkan karakteristik sensori diuji dengan metode perbandingan jamak dan metode hedonik. Aktivitas antioksidan yang dihasilkan sebesar 16.61% untuk minyak atsiri jahe merah dan 22.22% untuk minyak atsiri lengkuas merah. Aktivitas antimikroba edible film dengan inkorporasi 0.1% minyak atsiri jahe merah mampu menghambat Pseudomonas putida sebesar 2.45 cm dan Pseudomonas fluorescens sebesar 1.92 cm sedangkan inkorporasi dengan minyak atsiri lengkuas merah masing-masing menghambat sebesar 2.35 cm dan 2.42 cm (diameter edible film 1.3 cm). Berdasarkan uji perbandingan jamak diketahui bahwa edible film dengan inkorporasi masing-masing 1% minyak atsiri mempunyai karakteristik yang masih mendekati edible film tanpa minyak atsiri dan juga disukai panelis. Oleh karena itu dengan hasil ini maka dapat dilakukan penelitian selanjutnya tentang aplikasi edible film ini sebagai pengemas aktif. Kata Kunci: edible film, jahe merah, lengkuas merah, minyak atsiri.

INTRODUKSI PROSES PENGOLAHAN PANGAN BERBASIS TANAMAN HORTIKULTURA UNTUK PEMBERDAYAAN MASYARAKAT DESA WUNUT KABUPATEN KLATEN Danar Praseptiangga; Siswanti Siswanti; Edhi Nurhartadi
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 6, No 1 (2017)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v6i1.20894

Wunut Village is located in Tulung Sub-District, Klaten Regency which has the horticultural potential such as tomato and chili. But the huge potential has not been able to lift the economy of the village community. Therefore the community devotion team of Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University chose Wunut Village as the target village. The problems faced by farming communities in Wunut Village are (1) production of chili and tomatoes are abundant, but the selling price is relatively low; (2) the large number of poor people; (3) lack of knowledge and community insight about entrepreneurship in the field of food; (4) interest in entrepreneurship is still lacking in society; And (5) the difficulty of marketing the resulting product. The solutions offered by the community devotion team are through training activities and the introduction of tomato processing technology into “torakur”; Training and introduction of production process technology of shredded pepper; Entrepreneurship training and food industry management; Information technology-based marketing training and direct selling strategies. In order to support these activities, aids were also provided to improve the quality of the chakra and the resulting chili pepper. Equipment provided in the form of cabinet dryer, dry mill, and packer sealer. The result of this activity in the form of introduction of tomato processing technology into “torakur”, and processing of chili into shredded chili has been done well, with products that can be accepted by society and have a big prospect to be developed.Keywords:entreprenuership, quality, torakur, shredded chili, Wunut Village

PENINGKATAN KUALITAS PRODUKSI UKM MADU MONGSO DI DESA SANGGRAHAN, KECAMATAN GROGOL, KABUPATEN SUKOHARJO Raden Baskara Katri Anandito; Siswanti Siswanti; Edhi Nurhartadi
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 5, No 2 (2017)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v5i2.18354

Sanggrahan Village, Grogol District, Sukoharjo Regency is one of the areas that has many home-based processed food industries. Madu mongso is one of the processed food products in this village. Madu mongso is a snack food made from fermented glutinous rice and addition of sugar and coconut milk. Madu mongso is similar to dodol. Problems faced by madu mongso partners are not yet diversifying raw materials, production capacity is still small, packaging not yet appropriate, not yet have p-irt. The solution offered to the local mongso honey processing industry is through the production process of mongso honey introduction technology made from tubers and fruits (cassava, carrots, soursop) in an effort to diversify the products; The introduction of appropriate technology for the processing of honey mongso in the form of mixing machine; The introduction of various technologies of packaging materials; Home industry food permit (p-irt); And IT-based marketing training and direct selling strategies. In addition, the team has also provided equipment to improve the quality and production capacity of mongso honey mixers and heating, as well as packaging tools that can be used by to support the packaging process.Key words: domestic industry, madu mongso, glutinous rice, quality, diversification

Produksi dan Karakterisasi Enzim Pektinase oleh Bakteri Pektinolitik dalam Klarifikasi Jus Jeruk Manis (Citrus cinensis) Esti Widowati; Rohula Utami; Edhi Nurhartadi; M.A.M. Andriani; Ambar Wuri Wigati
Jurnal Aplikasi Teknologi Pangan Vol 3, No 1 (2014): Februari 2014
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.034 KB)

Senyawa pektin dapat menyebabkan jus jeruk tampak keruh dan berkabut. Klarifikasi dengan enzim pektinase dapat dilakukan untuk menghilangkan kekeruhan tersebut. Enzim pektinase diisolasi dari bakteri pektinolitik yang diperoleh dari limbah kulit jeruk. Tujuan dari penelitian ini yaitu mengisolasi dan mengkarakterisasi bakteri pektinolitik dari limbah kulit jeruk, menentukan karakter enzim pektinase (pH optimum, suhu optimum, KM dan Vmaks) dan mengetahui pengaruh enzim pektinase dalam klarifikasi jus jeruk manis. Hasil pewarnaan Gram dan pewarnaan endospora menunjukkan bahwa semua isolat bakteri yang didapatkan termasuk bakteri Gram negative dan tidak menghasilkan spora. Dari sepuluh isolat bakteri dipilih tiga isolat yang menghasilkan enzim yang terbaik dalam proses klarifikasi jus jeruk manis yaitu isolat 2, 3 dan 9. Isolat dipilih berdasarkan pada nilai viskositas yang rendah, nilai total padatan terlarut yang tinggi dan nilai transmitansi yang tinggi. Karakter enzim ditentukan berdasarkan pH optimum, suhu optimum, kestabilan pH dan suhu, nilai KM dan Vmaks. Isolat 2, 3 dan 9 optimum pada pH 4,0, Isolat 2 optimum pada suhu 450C, Isolat 3 dan 9 optimum pada suhu 500C. Isolat 2, 3 dan 9 stabil pada kisaran pH 3,0-4,0 dan suhu 30-500C. Nilai KM isolat 2, 3 dan 9 berturut-turut yaitu 0,0246; 0,0199; 0,0170 mg/ml, sedangkan nilai Vmaks berturut-turut yaitu 0,0402; 0,0393; 0,0386 U/ml.

IbM TAHU BAKSO "ASUH" DI KECAMATAN BOYOLALI KABUPATEN BOYOLALI Edhi Nurhartadi; R. Baskara Anandito; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20834

Tofu meatballs is a snack that is made from tofu as the mayoringredients with meat dough stuffing through the process of steaming andfrying. Tofu meatballs become one of food innovation from tofu which servedelicious taste. EQ company in Karanggeneng Village, Boyolali District has aproduction capacity of 700-800 tofu meatballs on Monday-Saturday and 400tofu meatballs on holiday. The problems faced by the home-processing inhome industry know meatballs are among others related to the quality of tofumeatballs that have not met the expectations of buyers. Another obstaclefaced is the stagnant business conditions due to the lack of productdiversification, the equipment used is still limited and simple, the productioncapacity is minimal, the packing of tofu meatballs produced is also lessattractive. Program implemented (1) Introduction of production processknow meatballs technology that meets quality management of processedfoods ASUH (safe, healthy, whole and halal); (2) Introduction of appropriatetechnology for the processing of tofu meatballs in the form of refrigeratormachinery and other means of production improvement; (3) Introduction oftechnological variations of packaging materials such as hand sealer machine;(4) Management of Food Industry License (PIRT); (5) Simple marketing andbookkeeping training. This has been set forth in the letter of cooperationagreement. The results of dedication activities that have been done by thededication team are coordinating with partners about problem solving effort,training on how to make meatball tofu with quality management concept"ASUH" that is safe, healthy, whole and halal.Keywords: ASUH, quality, tofu meatballs, production process, management.

PENINGKATAN USAHA ANEKA OLAHAN UBI DI DESA KENTENG PUNTUKREJO, KECAMATAN NGARGOYOSO, KABUPATEN KARANGANYAR Asri Nursiwi; Rohula Utami; Edhi Nurhartadi
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20832

Kenteng Village Puntukrejo is one of the industrial centers ofprocessed sweet potato in Karanganyar Regency. Processed purple sweetpotato products produced include bakpia, wingko, and ice cream.Generally, the problems that occur in the sweet potatoes processing arethe equipment used is not in accordance with the standards for the foodindustry, the limited amount of equipment, hygiene and sanitation duringprocessing is not considered so as to bring the risk of contamination to theend product, as well as stagnant business conditions because the absenceof product diversification and limited marketing area. To solve theproblem through this program of dedication will be done (1) Introductionof appropriate technology for the processing of sweet potato; (2) Trainingof food industry management; (3) Introduction of processing technologyfor 'cassava leaf chips' as an effort to diversify products; (4) IT-basedmarketing training; (5) as well as facilitation of testing of nutrient contenton the end product. Through this dedication activity has been doneIntroduction of processing technology for 'cassava leaf chips' as the effortof product diversification. To improve product quality and productioncapacity has been given the equipment in the form of oven, large capacitymixer, wingko molding, freezer, analytical scales, stainless steel basin, andstainless steel table. Food industry management training in the form ofGood Manufacturing Practices (GMP) training has been given to ensurequality and safe the products. It also provides IT-based marketing trainingto improve product marketing. The results of laboratory analysis, purplesweet potato bakpia has water content 33.29%, mineral content 1.51%, fatcontent 11.91%, protein content 9.34%, carbohydrate content 43.95%, andantioxidant activity 6.20%. Purple sweet potato wingko has water content34.47%, mineral content 1.32%, fat content 11.70%, protein content 3.06%,and carbohydrate content 49.45%. While the cassava leaf chips has watercontent 5.39%, mineral content 5.23%, fat content 32.66%, protein content8.59%, and carbohydrate content 48.13%.Keywords: sweet potato, bakpia sweet potato, wingko sweet potato,cassava leaf chips, Ngargoyoso

PENGARUH SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN SENSORI TEPUNG TEMPE"BOSOK" Martina Andriani; Baskara Katri Anandito; Edhi Nurhartadi
Jurnal Teknologi Hasil Pertanian Vol 6, No 2 (2013)
Publisher : Universitas Sebelas Maret (UNS)

Tempe “bosok”,sering kali disebut tempe “over ripe” atau “over fermented”, sangat digemari oleh masyarakat Jawa khususnya Jawa Tengah karena memiliki rasa dan aroma yang khas dan dipakai sebagai bahan pembangkit cita rasa alami dalam masakan. Mengingat manfaat yang begitu besar dari tempe “bosok” sebagai bumbu penyedap masakan dan ketersediaannya masih dalam bentuk segar, maka diperlukan suatu teknologi untuk memperpanjang umur simpan dan mempermudah penggunaannya yaitu dengan teknik pengeringan dan penepungan.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor, yaitu suhu pengeringan (55°C, 60°C, dan 65°C). Anallisis data menggunakan uji analisis varian (ANOVA), jika ada perbedaan antar perlakuan maka dilanjutkan dengan analisis Duncan Multiple Range Test (DMRT) pada tingkat signifikansi α = 0,05.Karakteristik fisik tepung tempe “bosok” pada berbagai suhu pengeringan adalah: Rendemen berkisar 26,46-29,40%, bulk density 0,52-0,59 g/cm3, kelarutan tepung 99,9956-99,9972%, dan daya serap air 1,39-2,35 ml/g. Berdasarkan karakteristik fisik dan sensoris, tepung tempe “bosok” yang disukai panelis adalah tempe “bosok” yang dikeringkan pada suhu 60°C. Tepung tempe “bosok” dengan suhu pengeringan 60°C menghasilkan rendemen 28,10%, bulk density 0,53 g/cm3, kelarutan tepung 99,9972%, daya serap air 1,96 ml/g, kadar air 8,45%. Karakteristik sensoris tepung tempe “bosok” dengan suhu pengeringan 60°C yang disukai panelis adalah tepung tempe “bosok” yang memiliki warna coklat, aroma khas tempe “bosok” yang tidak terlalu menyengat, dan tekstur yang halus dan kering atau tidak lembab.

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