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All Journal Jurnal Penelitian Pertanian Terapan MEDIA BINA ILMIAH
Oktaf Rina
Jurusan Teknologi Pertanian Politeknik Negeri Lampung Jln. Soekarno Hatta No. 10 Rajabasa Bandar Lampung Email : oktafrina@yahoo.com (HP.08127944536)
Agriculture, Biological Sciences & Forestry Arts Humanities Education Social Sciences

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Efektifitas Ekstrak Kayu Secang (Caesalpinia Sappan L.) Sebagai Bahan Pengawet Daging Rina, Oktaf; W., Chandra Utami; Ansori, Ansori
Jurnal Penelitian Pertanian Terapan Vol 12, No 3 (2012)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v12i3.215

Abstract

The aim of this research was to determine wood extract of secang and test usage of its as preservative in hash to microbiological test and organoleptic. Existence of component of brazilin give is specific in wood of secang that is ruddling chocolate if oxidized or in atmosphere of base. Wood extract of secang obtained of usage 1 kg of its which maserated during 144 hours were 17,6 ± 0,03. Usage of its about 1000 ppm was not yet given inhibition effect to growth of microbe in hash during inkubation about 6 hour. Colour in wood extract of secang were give change to hash colour become chocolate and influence hash organoleptic. Keywords : Wood of secang, extract, brazelein, hash
IDENTIFIKASI DAN PENETAPAN KADAR SENYAWA PREKURSOR PEMBENTUK AKRILAMIDA DALAM MAKANAN Rina, Oktaf
MEDIA BINA ILMIAH Vol 15, No 6: Januari 2021
Publisher : BINA PATRIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33758/mbi.v15i6.975

Abstract

This study aims to examine the presence of acrylamide precursors in food processed at high temperatures. Acrylamide compounds in foods containing the amino acid asparagine and reducing sugars processed at high temperatures have the potential to contain high levels of acrylamide. The beginning of research was carried out to determine the precursor content in the raw material then analyzed the amount of acrylamide with HPLC-RP LC-6A Shimadzu with C18 column and sterile aquabidest  as mobile phase. Optimization conditions were achieved with a column temperature of 35oC, a wavelength of 254 nm and a flow rate of 0.8 mL / minute. The retention time of acrylamide was observed at 3.8 minutes. The food samples tested were banana chips. The results showed that banana chips with a moisture content of 7.74% (w / w) ± 0.01 contained acrylamide 115.5 to 565 µg / kg. Acrylamide levels are influenced by the number of precursors, temperature and duration of food processing.
Co-Authors A.A. Ketut Agung Cahyawan W Chandra Utami W. Dewi Ermaya shintawati, shintawati