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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Jurnal Teknologi Pangan Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH JITEK (Jurnal Ilmiah Teknosains) JMM (Jurnal Masyarakat Mandiri) Jurnal Pengabdian Magister Pendidikan IPA Jurnal Teknologi Pertanian Andalas Jurnal Abdi Insani Nusantara Science and Technology Proceedings Prosiding Konferensi Nasional PKM-CSR Journal of Food and Pharmaceutical Sciences
Satrijo Saloko
Faculty Of Food Technology And Agro Industry, University Of Mataram, Nusa Tenggara 83126 Indonesia
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The Influence of Heating Time of Coconut Milk on The Influence of Heating Time of Coconut Milk on Free Fatty Acids Formation Free Fatty Acids Formation Qazuini, M.; Saloko, Satrijo
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (141.797 KB)

Abstract

The  most  important  part  of  coconut  fruit  is  coconut  meat  that  contains  some chemical substances such as protein, carbohydrates, and oil. These substances present also in food preparing from coconut meat, including coconut milk.  Some traditional of Indonesian‘s  foods  prepared  from  coconut  milk  will  soon  spoilage  due  to  chemical changes of the substances. Oil hydrolysis liberates free fatty acids and glycerol. Free fatty acids of short chain are odorous.  Hydrolysis is catalyzed by lipase. The optimum temperature of this enzyme activity is 30–40 oC, the range of room temperature, therefore the coconut milk contained food will be odorous or off flavor in a relative short time. Time has a role in determining the amount of hydrolyzed product. The longer time the greater result, unless there is an inhibitor. The purpose of this research is to know the influence of heating time of coconut milk  on  free  fatty  acids  formation.  The  experimental  design  used  is  completely randomized. The coconut milk was heated at 37OC for 2; 4; 6; 8; 10; 12; and 14 hours. The experiment without heating also carried out at the same time. The top layer formed was transferred and it was then heated until the oil obtained. The oil was analyzed for of free fatty acids content, and it was then isolated, and esterified with methanol. The methyl ester was analyzed by GC equipped with capillary column.  The biggest amount of free fatty acids  was after 14 hour by heating of 0.375%,  whereas  without heating was 0.325%. The odor was detected after 10 hours heating, and 12  without heating, containing free fatty acid of 0.300% and 0.315%, respectively.Key words: coconut milk, lipase, oil, and free fatty acids
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PRODUK PATISERI BERBASIS MOCAF (Physicochemical and Sensory Characteristics of Patisseries Made from Mocaf) Saloko, Satrijo; rekapangan, Nazaruddin; Handito, Dody; Cicilia, Siska; Dwiani, Afe
REKAPANGAN Vol 10, No 1 (2016): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

ABSTRAKProduk patiseri (biskuit, cake dan roti) sebagian besar menggunakan tepung terigu sebagai salah satu bahan utamanya. Akan tetapi karena ketersediannya yang masih impor maka perlu dicari alternatif tepung lain, salah satunya mocaf. Mocaf memiliki kandungan karbohidrat yang tinggi dan untuk meningkatkan nilai proteinnya perlu ditambah dengan tepung kacang-kacangan yaitu tepung kacang hijau. Tujuan penelitian ini adalah untuk mengetahui proporsi antara mocaf, tepung kacang hijau dan tepung terigu yang tepat untuk menghasilkan biskuit, cake dan roti mocaf yang berkualitas. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 1 faktor terdiri 6 level, untuk biskuit mocaf (BM), cake mocaf (CM) dan roti mocaf (RM) dengan proporsi mocaf : tepung terigu : tepung kacang hijau berturut-turut yaitu 100:0:0; 90:0:10; 80:5:15; 70:10:20; 60:15:25; 50:20:30, dan diulang 3 kali sehingga diperoleh 18 satuan percobaan. Hasil penelitian menunjukkan bahwa biskuit mocaf perlakuan 6 (mocaf 50% : tepung terigu 20% : dan tepung kacang hijau 20%) menghasilkan produk dengan komposisi yang baik yaitu kadar air 1,32%, kadar abu 1,64%, kadar protein 9,21% dan kadar lemak 25,09%. Untuk uji organoleptik biskuit dan cake mocaf perlakuan 1 (mocaf 100% : tepung terigu 0% : dan tepung kacang hijau 0%) dan perlakuan 2 (mocaf 90% : tepung terigu 0% : dan tepung kacang hijau 10%) lebih disukai panelis.Kata kunci: tepung kacang hijau, cake, biskuit dan roti mocafABSTRACTThe patisseries products (biscuits, cake and bread) mostly use wheat flour as a main ingredient. However, because of the availability of main material is wheat flour still imported then need to find other alternatives, one of which mocaf. Mocaf have a high carbohydrate content and to increase the value of its protein needs to be supplemented with mung bean flour. The purpose of this study was to determine the proportion between mocaf, mung bean flour and wheat flour to produced to produce the quality of biscuits, cakes and bread mocaf. This study uses a completely randomized design with one factor comprises 6 levesl, for biscuit mocaf (BM), cake mocaf (CM) and bread mocaf (RM) with the proportion mocaf:wheat flour:mung bean flour were 100:0:0 ; 90:0:10; 80:5:15; 70:10:20; 60:15:25; 50:20:30, respectively and repeated 3 times. The results showed that the treatment of mocaf 50%:wheat flour 20%:mung bean flour 20% resulted in a product with a good composition of the water content of 1.32%, ash content 1.64%, protein 9 21% and fat 25.09%. The organoleptic test of biscuits mocaf and cake mocaf with treatment mocaf 100%:wheat flour 0%:mung bean flour 0% and treatment mocaf 90%:wheat flour 0%:mung bean flour 10% were preferred by panelists.Keywords: mung bean flour, cake, biscuits and bread mocaf
STRUCTURAL ANALYSIS OF SPRAY-DRIED COCONUT SHELL LIQUID SMOKE POWDER [Analisis Struktural Bubuk Asap Cair Batok Kelapa Hasil Pengeringan Semprot] Satrijo Saloko; Purnama Darmadji; Bambang Setiaji; Yudi Pranoto
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.54 KB) | DOI: 10.6066/jtip.2012.23.2.173

Abstract

The research was aimed at determining spray drying conditions during the production of smoke particulate powder and its consequences on the physical properties of the product. The experiment was carried out using a complete randomized factorial design. Samples were three solution of chitosan (CS)-maltodextrin (MD) based nanoparticles i.e. CS (0.5% w/v) and MD (9.5% w/v) in acetic acid (1.0% v/v) without liquid smoke (F1), only MD (10% w/v) in liquid smoke (F2) and a mixture of CS (1.5% w/v) and MD (8.5% w/v) in liquid smoke (F5). Each sample solution was prepared at 10% solid contents with addition of 1.0% sodium tripolyphosphate. The experimental factors were inlet air temperatures (T) of 130°C (T1) and 150°C (T2) and feed flow rate (L) of 2.4 mL/minute (L1) and 5.1 mL/minute (L2). The parameters evaluated included bulk density, yield, moisture content, water activity, morphology and particle size. Results showed that the average particle sizes decreased when the inlet air temperature increased. The bulk density, moisture content and water activity of powders tended to decrease with the increase of inlet air temperature. In contrast, the powder yield increased with increasing of inlet air temperature. Furthermore, characteristics of the powder particulates were spherical with smooth surfaces for all treatments but when the inlet air temperatures was high the particles has deeper surfacial grooving and shriveled, especially for sample F1.
Pembuatan Bubuk Srikaya Instan : Pengaruhnya terhadap Sifat Fisiko-Kimia dan Sensoris Satrijo Saloko
agriTECH Vol 24, No 1 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2087.071 KB) | DOI: 10.22146/agritech.13496

Abstract

Studies on the production of sugar-apple instant powder (SaIP) and its effects on physicochemical and sensory properties were done. Extracting its fruits to produce sugarapple fruit juice and then freeze dried made SaIP. This research was aimed to have a good quality of SaIP from an addition of sugar of fresh fruit juice and to predict a trend pattern of their physicochemical properties of the product. The results showed that sugar addition gave significantly effect on yield, soluble index, moisture content, total solid, sucrose, vitamin C, total acid, and sensory properties, i.e. colour, flavour and taste. The SaIP preparation with 50% sugar addition was better than other treatment.
α-Amilase Inhibitory Activity of Fraction of Ethanolic Extract of Lebui Seed (Cajanus cajan (L.) Millsp.) Grown in West Nusa Tenggara Dian Resti Setyaningrum; Rumiyati; Yekti Asih Purwestri; Satrijo Saloko; Agung Endro Nugroho; Yudi Pranoto; Sri Widyastuti
Journal of Food and Pharmaceutical Sciences Vol 8, No 2 (2020): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.720

Abstract

Diabetes is a metabolic syndrome characterized by high blood sugar levels or hyperglycemia.Alpha-amylase inhibitors can be used as an antidiabetic that controls postprandial hyperglycemia.Alpha-amylase inhibitors are found in plants as protein and non-protein bioactive content such as in lebuiseed. The purpose of this study was to determine the activity of alpha-amylase inhibition of the fraction ofethanol extract of lebui seed. This research was carried out by extraction of lebui seed and then fractionatedlebui extract to obtain n-hexane fraction (HF), ethyl acetate fraction (EAF), and water fraction (WF). Thefractions then tested to alpha-amylase inhibition activity in vitro by measuring the reducing sugar using3.5-dinitrosalicylic (DNS) reagent. Furthermore, the identification of the bioactive content of each fraction wascarried out using thin layer chromatography. The results of alpha-amylase inhibition activity test showed thatall fractions had the ability to inhibit alpha-amylase. The IC50 value of the n-hexane fraction, ethyl acetatefraction, and water fraction were 173.05 mg/ml, 9.98 mg/ml, and 137.19 mg/ml, respectively. Ethyl acetatefraction has the smallest IC50 value compared to other fractions. Based on the identification of the bioactivecontent, bioactive content that is only found in the ethyl acetate fraction but not in other fractions are tannins.Therefore, the chemical content in lebui seed which acts as an alpha-amylase inhibitor might be tannins.
KARAKTERISTIK SENSORI EKSTRAK DAUN SAN-SAKNG (ALBERTISIA PAPUANA BECC.) DENGAN PENAMBAHAN NaCl DIBERBAGAI KONSENTRASI PADA PANELIS SEMI TERLATIH Eva Mayasari; Oke Anandika Lestari; Satrijo Saloko; Maria Ulfa
Jurnal Ilmiah Teknosains Vol 3, No 1/ Mei (2017): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.133 KB) | DOI: 10.26877/jitek.v3i1/ Mei.1389

Abstract

Tujuan dari penelitian ini adalah untuk menentukan proporsi terbaik penambahan NaCl pada ekstrak daun san-sakng(Albertisia papuana Becc.) yang dapat menghasilkan akseptibilitas tertinggi oleh panelis semi terlatih. Objek penelitian iniadalah ekstrak daun san-sakng dengan penambahan NaCl sebesar 0,2 %, 0,4%, 0,6%, dan 0,8%. Metode pengumpulan datayang digunakan adalah pengamatan karakteristik ekstrak daun san-sakng meliputi perhitungan rendemen, total padatanterlarut, analisa asam amino glutamat bebas, dan  uji sensoris dengan beberapa tahapan yaitu seleksi paneli s, uji stimulus rasadasar, pelatihan panelis, dan uji kesukaan atribut  rasa. Hasil pengamatan pada ekstrak daun san-sakng adalah rendemensebesar 3,6 %,  total padatan terlarut sebesar 4,8 °Brix, dan kadar asam amino glutamat bebas sebesar 21,43 mg/gr. Hasil ujikesukaan atribut rasa pada panelis semi terlatih menunjukkan bahwa perlakuan ekstrak daun san-sakng dengan penambahan0,6% NaCl sebesar 4,8 (suka), dimana berdasarkan uji Duncan berpengaruh nyata (P<0,05) terhadap perlakuan yangditambahkan NaCl dengan konsentrasi 0,2%, 0,4%,0,8%.
Pengaruh Fortifikasi Daun Kelor dan Rumput Laut Terhadap Mutu Mie “JENIuS” Satrijo Saloko; Ahmad Alamsyah; Siska Cicilia; Baiq Nuzulina
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 8, No 3 (2020)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2020.008.03.03

Abstract

Tujuan penelitian ini untuk menentukan proporsi tepung daun kelor dan tepung rumput laut pada berbagai konsentrasi yang difortifikasikan pada pembuatan mie “JENIuS” (Mie Jagung Enak Nutrisi Instan untuk Sehat). Penelitian dilaksanakan di laboratorium menggunakan rancangan acak lengkap faktor tunggal terdiri 6 perlakuan dan tiga ulangan, yaitu konsentrasi tepung jagung : mocaf : tepung daun kelor : tepung rumput laut E. spinosum yaitu P1 (65%: 20% : 0%: 15%); P2 (65%: 20% : 3%: 12%); P3 (65%: 20% : 6%: 9%); P4 (65%: 20% : 9%: 6%); P2 (65%: 20% : 12%: 3%); P2 (65%: 20% : 15%: 0%). %). Data dianalisis dengan analisis keragaman (Analysis of Variance) pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka diuji lanjut dengan metode beda nyata jujur. Hasil penelitian menunjukkan bahwa konsentrasi penambahan tepung daun kelor dan tepung rumput laut memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar lemak, kadar protein, kadar iodium, kadar kalsium, kadar serat kasar, waktu rehidrasi, cooking time, cooking loss, warna, serta mutu organoleptik baik hedonik maupun skoring. Perlakuan P2 merupakan perlakuan terbaik mie “JENIuS’ dengan kadar air 7,04%; kadar lemak 1,04%; kadar protein 9,2%; kadar iodium 5,58%; kadar kalsium 0,15%; kadar serat kasar 9,71%; waktu rehidrasi 10,36 menit; cooking time 10,22 menit; cooking loss 11,33%; Nilai L* 28,13 sebelum dimasak dan 40,46 setelah dimasak, serta Hue° 77,32 sebelum dimasak dan 83,71 setelah dimasak. Pembuatan mie dengan memanfaatkan potensi lokal perlu terus ditingkatkan, sehingga dapat mengurangi ketergantungan impor.
PENDAMPINGAN EKONOMI PASCABENCANA ALAM MELALUI PENGOLAHAN PRODUK JAMBU METE BAGI MASYARAKAT DESA SUGIAN LOMBOK TIMUR Satrijo Saloko; Bambang Budi Santoso; Sahrul Alim; L. Mukhtar Atmawinata
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1049.382 KB) | DOI: 10.31764/jmm.v4i5.3167

Abstract

Abstrak : Dampak bencana alam berupa gempa bumi yang sangat signifikan terjadi di Provinsi Nusa Tenggara Barat 2018 telah merusak infrastruktur dan aset-aset ekonomi produktif di wilayah permukiman seperti pertokoan, lahan pertanian  dan kegiatan usaha mikro kecil dan menengah.  Atas dasar permasalahan tersebut, telah diupayakan kegiatan pendampingan dalam rangka pemulihan ekonomi masyarakat yang terdampak bencana khususnya di Desa Sugian Lombok Timur melalui pengolahan produk jambu mete.Kegiatan ini bertujuan untuk meningkatkankapasitas masyarakat dan kelembagaan ekonomi khususnya pengolahan jambu mete, memulihkan usaha ekonomi produktif masyarakat berdasarkan pembangunan berkelanjutan yang lebih baik dan aman, serta meningkatkan dukungan pemerintah daerah dan stakeholder dalam upaya pemulihan dan peningkatan kegiatan ekonomi masyarakat pascabencana.  Pelaksanaan pendampingan dilakukan melalui kajian awal dan berorientasi pada pembangunan berkelanjutan dan perekonomian dengan prinsip build back better and safer, serta adaptif dan mitigatif terhadap bencana. Sebuah pembelajaran penting dalam pemberdayaan berbasis collaborative pascabencana telah menunjukkan hasil yang membanggakan, rekonstruksi spirit dan effort masyarakat telah tumbuh dan berkembang pesat, dibarengi dengan peningkatan pengetahuan dan ketrampilan secara teknik produksi dan olahan, namun masih dibutuhkan pendampingan lanjutan dalam bentuk membangun akses pasar. Abstract : Natural disaster that occurred in West Nusa Tenggara Province in 2018 has significantly damaged infrastructure and productive economic assets in residential areas such as shops, agricultural land and micro, small and medium business activities. Assistance activities have been made in the context of economic recovery of affected communities, especially in the Sugian Village, Sambelia Sub-district, East Lombok District through processing cashew products. This activity is aimed to increase the ability of community and economic institutions, to process cashew, restoring the community's productive economic business based on a better and safer sustainable development. Additionally, this activity also supports local governments and stakeholders to recover and increase the post-disaster economic activities. Implementation of assistance is carried out through initial studies and oriented towards sustainable development and the economy with the principle of build back better and safer, as well as adaptive and mitigative to disasters. An important lesson in post-disaster collaborative-based empowerment has shown an encouraging result, the reconstruction of the community's spirit and effort has grown and developed rapidly, accompanied by an increasing knowledge and skills in production and processing techniques, however further assistance is still needed in the form of building market access.
PENGARUH KONSENTRASI PUREE PISANG BILE (Musa paradisiaca) TERHADAP SIFAT MIKROBIOLOGI, KIMIA DAN SENSORIS KEFIR SUSU KAMBING Baiq Nisrina Nurubay; Satrijo Saloko; Mutia Devi Ariyana
Jurnal Teknologi Pertanian Andalas Vol 25, No 2 (2021)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.25.2.215-224.2021

Abstract

Susu kambing dalam kondisi segar merupakan bahan pangan yang rentan mengalami kerusakan dan memiliki aroma perengus sehingga kurang diminati. Salah satu upaya untuk mengatasi hal tersebut adalah pengolahan menjadi kefir dengan penambahan puree pisang bile. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh puree pisang bile terhadap kualitas kefir susu kambing. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor (perbedaan konsentrasi puree pisang bile : 0%, 10%, 20%, 30%, 40%, 50%) yang diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Adapun parameter yang diuji adalah total Bakteri Asam Laktat (BAL), viabilitas Bakteri Asam Laktat (BAL), total asam tertitrasi (TAT), derajat keasaman (pH), viskositas dan sifat sensoris meliputi aroma, warna, kekentalan dan rasa. Data hasil pengamatan dianalisis dengan analisis keragaman pada taraf nyata 5% menggunakan Co-Stat. Apabila terdapat beda nyata, dilakukan uji lanjut dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa konsentrasi puree pisang bile memberikan pengaruh yang berbeda nyata terhadap seluruh parameter, kecuali hedonik rasa kefir susu kambing. Kefir susu kambing dengan konsentrasi puree pisang bile 30% merupakan perlakuan terbaik berdasarkan nilai total Bakteri Asam Laktat (BAL) 8,32±0,03 log CFU/mL, penurunan viabilitas Bakteri Asam Laktat (BAL) pada perlakuan asam dan garam empedu adalah 0,28±0,03 log CFU/mL dan 0,12±0,07 log CFU/mL, total asam tertitrasi (TAT) 3,57±0,14%, pH 4,04±0,01, nilai viskositas 4.533,33±230,94 cP serta sifat sensoris secara skoring dan hedonik yang sesuai.
The Effect Addition of Winged Bean and Konjac Flour on the Quality of Instant Cassava-Corn Noodles Satrijo Saloko; Siska Cicillia; Siti Rakmah
Nusantara Science and Technology Proceedings 1st International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2020.0502

Abstract

This study aims to determine the effect of addition winged bean and konjac flour on the quality of instant corn noodles. The experimental design used was a Completely Randomized Design (CRD) with one factor. The factor which is done in the formulation of adding winged bean flour and konjac flour consisting of six treatments. The treatment was P (presentation of cornflour : mocaf: konjac flour : winged bean flour) included P1 (65% : 20% : 0% : 15%); P2 (65% : 20% : 3% : 12%); P3 (65% : 20% : 6% : 9%); P4 (65% : 20% :9% : 6%); P5 (65% : 20% : 12% : 3%) and P6 (65% : 20% : 15% : 0%). The measured parameters of noodle quality are water content, protein content, dietary fiber content, fat content, calcium content, color, cooking time, cooking loss, rehydration, and organoleptic quality including taste, aroma, and texture. The addition of winged bean flour and konjac flour gives a significantly different effect on Moisture content, protein content, dietary fiber content, fat content, Ca content, Zn content, color, cooking loss, cooking time, rehydration, hedonic aroma, and taste both hedonic and scoring. The best treatment was obtained in the treatment of P3 (9% winged bean flour: 6% konjac flour) with a water content of 4.50%; protein content 11.39%; dietary fiber content of 20.01%; fat content 2.74%; Calcium content 0.06%; Zink content 2,84 ppm; L value of 59.59 before brewing and 50.15% after brewing; °hue before brewing 76.11 and after brewing 77.93; cooking time 10.32 minutes; cooking loss 0.66% and rehydration 10.18 minutes.
Co-Authors Agung Endro Nugroho Agus Purbathin Hadi Ahmad Alamsyah Ahmad Alamsyah Alfian Pujian Hadi Aluh Nikmatullah Baiq Nisrina Nurubay Baiq Nuzulina Bambang Budi Santoso Bambang Setiaji Cicilia, Siska Dian Resti Setyaningrum Dody Handito, Dody Dwiani, Afe Eva Mayasari Hartina Hartina L. Mukhtar Atmawinata M. Qazuini Maria Ulfa Muhammad Nursan Muhammad Sarjan Mutia Devi Ariyana Oke Anandika Lestari Purnama Darmadji rekapangan, Nazaruddin Rizka Amalia Rumiyati Sahrul Alim Siska Cicilia Siska Cicillia Siti Rakmah Sopiandi Sopiandi Sri Widyastuti Sri Widyastuti Yekti Asih Purwestri Yudi Pranoto