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Asap Cair Kayu Sengon sebagai Chelating Agents Logam Timbal (Pb) pada Model Menggunakan Biji Kedelai (Glycine max) Darmadji, Purnama; Pranoto, Yudi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 1 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.070.42-51

Soybean (Glycine max) is one of the plants that strongly accumulate heavy metals. Therefore, soybeans need to be given a pre-treatment so that no accumulation of heavy metals in the human body. The aim of this study was to determine the influence of Paraserianthes falcataria (L.) Nielsen wood liquid smoke concentration to the reduction of Pb metal in soybean seeds and determine the influence of liquid smoke compounds to the reduction of Pb metal in soybean seeds. The study used a completely randomized design with three replications. Factor to be examined was the effect of liquid smoke concentration to the reduction of Pb metal in soybean seeds with variations 0; 12.5; 25; 50 and 100 % by 25 ml. Parameters measured were Pb metal reduction, the changes of acid, phenol, carbonyl and pH liquid smoke after chelation and Pb metal reduction because of liquid smoke compounds. Model of Pb metal was made from soybean seeds that have been contaminated by Pb (NO3) 2 with the 2 ppm concentration. The results showed that the greater the concentration of liquid smoke, the greater the reduction of Pb metal. The liquid smoke with the 100% concentration gives the highest reduction of Pb metal in soybean seeds 59.12%. Carbonyl compounds of liquid smoke give the highest reduction of Pb metal in soybeans seeds 46.42Â %, followed by acetic acid 43.97 % and phenol 41.55 %.

COOKING CHARACTERIZATION OF ARROWROOT (Maranta arundinaceae) NOODLE IN VARIOUS ARENGA STARCH SUBSTITUTION [Karakteristik Pemasakan Mie Garut (Maranta arundinaceae) Pada Variasi Subtitusi Pati Aren] Miftakhussolikhah, Miftakhussolikhah; Ariani, Dini; RNH, Ervika; Angwar, Mukhamad; Wardah, Wardah; Karlina, L Lola; Pranoto, Yudi
BERITA BIOLOGI Vol 15, No 2 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Arrowroot (Maranta arundinaceae) tuber has traditionally been used by Indonesian people as a source of carbohydrate in their food diet. It will be likely more preservable and flexible when the tuber is processed into flour as an alternative raw food material. Arrowroot flour should be mixed with other material that have high amylose content for making noodles, thus the noodles have good quality almost same as commercial product. The objective of this study was to investigate the effect of arenga starch substitution on the arrowroot flour noodle qualities including appearance, cooking, textural and sensory properties. Noodle was made with five variation of arrowroot flour and arenga starch composition i.e. 0:100, 25:75, 50:50, 75:25, 100:0. Characterization of noodle qualities and hedonic test of noodle were analyzed. The results show that arrowroot flour substitution affects noodle qualities such as color, brittleness, cooking time, cooking loss, swelling index, expantion ratio, tensile strength, elongation and stickiness. Noodles that have characteristic nearest to commercial products and the most favored product by panelists was the mixture of arrowroot flour 25: arenga starch 75.

Karakterisasi, Identifikasi dan Uji Aktivitas Anti Jamur Minyak Atsiri Daun Jeruk Purut (Citrus hystrix) terhadap Aspergillus Yanti, Rini; Wulandari, Pudji; Pranoto, Yudi; Cahyanto, Muhammad Nur
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18700

The objective of the work was to observe the physical properties, identify the components, and determine the antifungal activity of essential oil from lime leaves. Essential oil was extracted from lime leaves by water-steam distillation and determined its physical properties such as specific gravity, refractive index, and solubility in alcohol. The components of the oil were analyzed using GC-MS. Antimicrobial activity was evaluated against five species of Aspergillus, i.e.:A. niger, A.flavus, A.tamarii, A.Parasiticus, and A. candidus. Spores of the fungi were inoculated into plates of potato dextrose agar supplemented with lime leave essential oil at different concentration and incubate at 30oC for 7 days.Â Development of colonies was observed during the incubation. The essential oil from lime leaves had specific gravity of 0.8601, refractive index of 1.4523, and soluble in 2 volume and more 90% alcohol.The main compound in the essential oil was citronellal (87.9%). The oil also contained linalool (3.96%), transcaryophylene (2.17%), citronellil acetat (1.79%), and sabinene (1.78%). The oil showed antimicrobial activity against these five species of Aspergillus.Keywords: Lime leaves, essential oil, antifungal, Aspergillus

UTILIZATION OF ALGINATE AS AN ENCAPSULATION MODEL OF COCONUT SHELL LIQUID SMOKE Novianty, Hilda; Darmadji, Purnama; Pranoto, Yudi; Suharwadji, -
Marine Research in Indonesia Vol 40, No 1 (2015)
Publisher : Research Center for Oceanography - Indonesian Institute of Sciences (LIPI)

Alginate extracted from brown seaweed has gelling properties that make it useful as a wall material in encapsulation systems. Liquid smoke contains the active substances, such as phenols, which can preserve food. In order to protect the active substances, liquid smoke is encapsulated by using alginate and maltodextrin. The purpose of this study was to investigate liquid smoke encapsulation technology with maltodextrin and alginate using a spray dryer, to improve the physical and chemical characteristics of the liquid smoke. The microcapsules of liquid smoke were made, using a spray dryer SD 04, by encapsulating liquid smoke with two types of wall materials, maltodextrin and the combination of alginate- maltodextrin. The ratio of liquid smoke to total solids (wall materials) was 9:1 (v/w). The alginate concentration used was 0.5 to 2% (w/v). Parameters observed in this study were phenol release, shape and morphology, encapsulant efficiency, drying yield, phenol marker and, particle size. This study used a completely randomized design with three replications. The best treatment was obtained by using the alginate with a concentration of 1% (w/v) and maltodextrin of 9% (w/v) with phenol release of 2.52% (w/w) in the 20 minute of release, encapsulant efficiency of 45.13% and drying yield of 28.74%. The particle size analyzer results showed that the particles were agglomerating. Scanning electronic microscope (SEM) observation illustrated that all treatments have a better capsule morphology than the controls, whereas Optilab image processing and analysis software results showed that phenolic compounds are encapsulated by wall materials used.Â

Aplikasi Campuran Alginat Dari Sargassum Crassifolium Dan Gum Sebagai Pengental Textile Printing Subaryono, Subaryono; Tazwir, Tazwir; Husni, Amir; Ustadi, Ustadi; Pranoto, Yudi
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 2 (2015): Desember 2015
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v10i2.225

Penelitian aplikasi campuran alginat dari Sargassum crassifolium dan gum untuk meningkatkan viskositas alginat sebagai pengental pada textile printing telah dilakukan. Viskositas campuran alginat dengan guar gum, gum arab, dan locust bean gum diamati pada penyimpanan selama 8 jam. Produk terbaik diujikan sebagai pengental pada textile printing. Campuran alginat dengan guar gum pada perbandingan 90:10 dan 80:20 meningkatkan viskositas dan stabilitas alginat selama penyimpanan. Campuran alginat dengan gum arab dan locust bean gum akan menurunkan viskositas alginat sehingga tidak sesuai untuk aplikasi textile printing. Aplikasi campuran alginat dengan guar gum 90:10 dan 80:20 sebagai pengental pada tekstil printing menghasilkan produk akhir yang setara dengan pengental komersial manutex.

The Effect of Yellow Natural Color from Turmeric on Physical and Sensory Properties of Arenga Starch-Taro (Colocasia esculanta L.) Flour Noodle Rahayu, Ervika; Ariani, Dini; Miftakhussolikhah, Miftakhussolikhah; Elfanti, Maharani P.; Pranoto, Yudi
Indonesian Journal of Natural Pigments Vol 1 No 1 (2019): February 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.1.16

Arenga starch-taro (Colocasia esculanta L.) flour noodle is an alternative carbohydrate source made from 75% arenga starch and 25% taro flour. This research purpose is to know the effect of natural color extracts on the physical and sensory properties of noodle. Coloring extraction was done using 5 variances of turmeric rhizome (0.06; 0.12; 0.18; 0.24; and 0.30 g (fresh weight/ml water). Then, noodle was made and physical and sensory properties were evaluated. The result showed that coloring extracts addition decreased the break compression, elongation, and tensile strength of arenga starch-taro flour sohun. Turmeric rhizome extract addition increased the yellow color.

UTILIZATION OF ALGINATE AS AN ENCAPSULATION MODEL OF COCONUT SHELL LIQUID SMOKE Novianty, Hilda; Darmadji, Purnama; Pranoto, Yudi; Suharwadji, -
Marine Research in Indonesia Vol 40 No 1 (2015)
Publisher : Research Center for Oceanography - Indonesian Institute of Sciences (LIPI)

Alginate extracted from brown seaweed has gelling properties that make it useful as a wall material in encapsulation systems. Liquid smoke contains the active substances, such as phenols, which can preserve food. In order to protect the active substances, liquid smoke is encapsulated by using alginate and maltodextrin. The purpose of this study was to investigate liquid smoke encapsulation technology with maltodextrin and alginate using a spray dryer, to improve the physical and chemical characteristics of the liquid smoke. The microcapsules of liquid smoke were made, using a spray dryer SD 04, by encapsulating liquid smoke with two types of wall materials, maltodextrin and the combination of alginate- maltodextrin. The ratio of liquid smoke to total solids (wall materials) was 9:1 (v/w). The alginate concentration used was 0.5 to 2% (w/v). Parameters observed in this study were phenol release, shape and morphology, encapsulant efficiency, drying yield, phenol marker and, particle size. This study used a completely randomized design with three replications. The best treatment was obtained by using the alginate with a concentration of 1% (w/v) and maltodextrin of 9% (w/v) with phenol release of 2.52% (w/w) in the 20 minute of release, encapsulant efficiency of 45.13% and drying yield of 28.74%. The particle size analyzer results showed that the particles were agglomerating. Scanning electronic microscope (SEM) observation illustrated that all treatments have a better capsule morphology than the controls, whereas Optilab image processing and analysis software results showed that phenolic compounds are encapsulated by wall materials used.

Characteristics of Dried Cocoa Beans (Theobroma cacao L.) Color Using Response Surface Methodology Hartuti, Sri; Bintoro, Nursigit; Karyadi, Joko Nugroho Wahyu; Pranoto, Yudi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 7, No 1 (2019)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2019.097.82-92

The research aimed to study the effects of storage time of cacao fruit before fermentation, aeration rate and temperature of fermenter during fermentation on the color value of dry cocoa Â beans, including the value of L *, a *, b *, chroma, hue, and RGB, and their relationship using response surface methodology.. The results showed that storage time of cacao fruits before fermentation, aeration rate and temperature of the fermenter had an influence on the color values of L *, a *, b *, chroma, hue, and RGB of dried cocoa beans produced. The highest brightness prediction value of chroma color was Â± 26 obtained in the treatment of the storage time of 9-day, aeration rate of 0.4 liters/minute, and fermenter temperature of 50 â„ƒ. Meanwhile, the highest hue prediction value was 51.8 obtained in the treatment of storage time of 9 days, aeration rate of 0.3 liters / minute, and fermenter temperature of 50 â„ƒ. Furthermore, the RGB color of dried cocoa beans showed that the color range of R (red) and G (green) of cocoa beans after fermentation was higher when compared to cocoa beans without fermentation, while the value of color B (blue) had a different tendency showing Â that dried fermented cocoa beans had a lower blue range compared to unfermented cocoa beans.

PERUBAHAN KARAKTERISTIK FISIKOKIMIA, HIDROFOBISITAS DAN KRISTALINITAS PADA PATI JAGUNG VARIETAS BISI-18 TERASETILASI Rosiana, Nita Maria; Harmayani, Eni; Pranoto, Yudi
Jurnal Teknologi Pertanian Vol 22, No 2 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2021.022.02.3

ABSTRAKÂ Jagung merupakan salah satu komoditas pertanian yang berpotensi besar untuk dikembangkan secara komersial. Cookies yang dibuat dari 100% tepung jagung mengakibatkan penerimaan konsumen yang menurun karena tekstur cookies yang keras. Kekerasan pada cookies dari jagung dapat pula disebabkan oleh kemampuan pati dalam mengikat air dan lemak yang rendah serta struktur pati yang kompak. Salah satu metode modifikasi pati yang digunakan untuk memperbaiki sifat pati adalah asetilasi. Persyaratan derajat asetilasi pada pati yang dapat digunakan untuk menjadi produk olahan adalah 0,01-0,2. Tujuan dari penelitian ini adalah mendapatkan rekayasa proses asetilasi untuk mendapatkan derajat substitusi 0,2 dan mengetahui perubahan karakteristik fisikokimia, hidrofobisitas dan kristalinitas pada pati dengan derajat substitusi 0,2. Jagung varietas Bisi-18 yang digunakan untuk penelitian berasal dari Kabupaten Bantul, Yogyakarta. Tahapan penelitian meliputi ekstraksi pati jagung dan modifikasi asetilasi dengan Rancangan Acak Kelompok. Faktor 1 adalah konsentrasi asetat anhidrat (2,4,6%) dan faktor 2 adalah waktu reaksi (5,10,15 menit). Hasil penelitian menunjukkan bahwa proses asetilasi terjadi pada pH 8-8,4; suhu reaksi 28-30oC selama 15 menit dengan konsentrasi asetat anhidrat 4% (v/w) menghasilkan pati terasetilasi dengan derajat subtitusi 0,2. Pati jagung tersebut mengalami perubahan karakteristik yaitu lebih hidrofob dan kristalinitas menurun. Pati terasetilasi dengan derajat substitusi 0,2 berpotensi untuk dijadikan bahan baku kue kering seperti cookies.ABSTRACTÂ Corn is one of the agricultural commodities with great potential to be developed commercially. Cookies from 100% corn flour resulted in reduced consumer acceptance, caused by hard cookies. The hardness of the cookies from corn can also be caused by the low ability of starch to binding water and fat, and the compact structure of starch. One of the starch modification methods used to improve starch properties is acetylation. The degree of acetylation in starch that can be used to be a processed product is 0.01-0.2. The aims of this study were obtaining an acetylation process to obtain a degree of substitution of 0.2 and to determine the changes in the characteristics of physicochemical, hydrophobicity, and crystallinity of starch with a degree of substitution of 0.2. Corn variety Bisi-18 used for research comes from Bantul Regency, Yogyakarta. The research stages included extraction of corn starch and modification of acetylation with a randomized block design. The first factor was the concentration of acetate anhydrous (2,4,6%) and the second factor was the reaction time (5,10,15 minutes). The results showed that the acetylation process occurred at pH 8-8.4; reaction temperature is 28-30oC for 15 minutes with Â 4% (v/w) acetate anhydrous to produce degree of substitution 0,2 acetylated corn starch. The characteristic of degree of substitution 0,2 acetylated corn starch is more hydrophobic and decreased crystallinity compared to natural starch. Acetylated starch with degree of substitution 0,2 has potential to be used as raw material for pastries such as cookies.

Asap Cair Kayu Sengon sebagai Chelating Agents Logam Timbal (Pb) pada Model Menggunakan Biji Kedelai (Glycine max) A'yuni, Nur Rohmah Lufti; Darmadji, Purnama; Pranoto, Yudi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 1 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.070.42-51

Soybean (Glycine max) is one of the plants that strongly accumulate heavy metals. Therefore, soybeans need to be given a pre-treatment so that no accumulation of heavy metals in the human body. The aim of this study was to determine the influence of Paraserianthes falcataria (L.) Nielsen wood liquid smoke concentration to the reduction of Pb metal in soybean seeds and determine the influence of liquid smoke compounds to the reduction of Pb metal in soybean seeds. The study used a completely randomized design with three replications. Factor to be examined was the effect of liquid smoke concentration to the reduction of Pb metal in soybean seeds with variations 0; 12.5; 25; 50 and 100 % by 25 ml. Parameters measured were Pb metal reduction, the changes of acid, phenol, carbonyl and pH liquid smoke after chelation and Pb metal reduction because of liquid smoke compounds. Model of Pb metal was made from soybean seeds that have been contaminated by Pb (NO3) 2 with the 2 ppm concentration. The results showed that the greater the concentration of liquid smoke, the greater the reduction of Pb metal. The liquid smoke with the 100% concentration gives the highest reduction of Pb metal in soybean seeds 59.12%. Carbonyl compounds of liquid smoke give the highest reduction of Pb metal in soybeans seeds 46.42Â %, followed by acetic acid 43.97 % and phenol 41.55 %.

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