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All Journal Jurnal Gizi Klinik Indonesia Jurnal Teknosains Pangan agriTECH Proceeding of International Congress Caraka Tani: Journal of Sustainable Agriculture Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Teknologi Hasil Pertanian SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat)
Danar Praseptiangga
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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FORMULASI DAN EVALUASI SIFAT SENSORIS DAN FISIKOKIMIA PRODUK FLAKES KOMPOSIT BERBAHAN DASAR TEPUNG TAPIOKA, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN TEPUNG KONJAC (Amorphophallus oncophillus) Rakhmawati, Novia; Amanto, Bambang Sigit; Praseptiangga, Danar
Jurnal Teknosains Pangan Vol 3, No 1: Januari 2014
Publisher : Jurnal Teknosains Pangan

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Abstract

Tujuan dari penelitian ini adalah untuk mengetahui formulasi dan evaluasi sifat sensoris dan fisikokimia produk flakes kompos it. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor berupa variasi formula yaitu dari tepung tapioka, tepung kacang merah, dan tepung konjac. Hasil penelitian yang diperoleh yaitu pada analisis karakteristik fisik seperti uji daya patah 1,59 N - 2,19 N dan uji penyerapan air mulai dari 117% - 171,28%.  Analisis kimia seperti kadar air 3,50% - 4,85%, kadar abu 3,73% - 4,86%, kadar protein 13,48% - 16,84%, kadar lemak 4,17% - 6,45%, kadar karbohidrat 71,83% - 77,66% dan kadar serat pangan 2,75% - 4,97%. Analisis uji sensoris pada parameter warna 2,07-4,07, aroma 2,13-4,00, rasa 2,17-4,03, kerenyahan 2,07-4,07 and overall 2,03-4,10. Kata kunci: Flakes, Komposit, Tapioka, Kacang Merah (Phaseolus vulgaris L.), Konjac (Amorphophallus oncophillus)
KAJIAN KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER NANGKA (Artocarpus heterophyllus) DENGAN PENAMBAHAN KARAGINAN Fitantri, Arinda Laksmi; Parnanto, Nur Her Riyadi; Praseptiangga, Danar
Jurnal Teknosains Pangan Vol 3, No 1: Januari 2014
Publisher : Jurnal Teknosains Pangan

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Abstract

ABSTRAK Dalam penelitian ini dibuat fruit leather nangka (Artocarpus heterophyllus) dengan variasi penambahan karaginan (0%; 0,3%; 0,6% dan 0,9%) dengan tujuan untuk mengetahui karakteristik fisikokimia (kuat tarik, kadar air, kadar abu, Aw, kadar serat pangan, dan kadar gula reduksi) serta karakteristik sensoris fruit leather nangka. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi karaginan. Masing-masing perlakuan dilakukan dua kali ulangan sampel dan tiga kali ulangan analisis. Data yang diperoleh dianalisis dengan metode one way ANOVA dilanjutkan dengan DMRT apabila terdapat perbedaan pada taraf signifikansi α = 5%. Berdasarkan hasil pengamatan diketahui bahwa dengan semakin tinggi konsentrasi karaginan yang ditambahkan mengakibatkan terjadinya peningkatan kuat tarik, kadar abu, kadar serat pangan, dan kadar gula reduksi, namun terjadi penurunan pada kadar air dan Aw   pada fruit leather nangka. Fruit leather nangka dari segi  sensoris diterima oleh panelis dan penambahan karaginan berpengaruh signifikan terhadap warna dan tekstur pada karakteristik  sensoris. Fruit leather yang terbaik secara sensoris yaitu fruit leather dengan penambahan 0,3% karaginan. Kata kunci: fruit leather, karaginan, nangka
STUDY OF FOOD SAFETY ON DARK CHOCOLATE ENRICHED WITH CINNAMON (Cinnamomum burmanii) DURING STORAGE Muhammad Isa D. & Danar Praseptiangga, Dimas Rahadian A.M.,Intan Nisa R., Anasta Ilmi, Yasmin Nabila
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (118.696 KB)

Abstract

Fat and sugar blooming on chocolate affects on consumer acceptance, because the existing perceptionthat blooming decrease the safety of the product. Enriching dark chocolate bar with essential oil fromcinnamon (Cinnamomum burmanii) have been conducted. This research aims to investigate the effect ofcinnamon on the blooming occurence during storage. As soon as the chocolate bloomed, FFA and TPCanalysis were performed as safety indicator. The results shows that enriching essential oil from cinnamonslackens bloom appearance on dark chocolate. The bloomed product is safe to be consumed, since FFAand TPC number are under the maximum limit of the requirements of food safety.Keywords: dark chocolate, food safety, bloom, cinnamon
Algal Lectins and their Potential Uses Praseptiangga, Danar
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 2 (2015): August 2015
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v10i2.125

Abstract

Lectins (hemagglutinins), or carbohydrate-binding proteins, are ubiquitous in nature and play important roles in many biological processes. They bind mono- and oligosaccharides reversibly with high specificity, but are devoid of catalytic activity, and in contrast to antibodies, are not products of an immune response. The erythrocyte agglutination or hemagglutination activity of lectins is a major attribute of these proteins and is used routinely for their detection and characterization. Due to their biochemical and biological properties, lectins attract a great deal of attention in the fields of medicine, molecular biology, biochemistry, and glycobiology. Lectins have been isolated and characterized from marine algae. Many of algal lectins generally have common characteristics of low molecular weight, no divalent cations requirements for their activity, and have an affinity for glycoproteins but not for monosaccharides. These properties imply that they may possess molecular structures and carbohydrate-binding specificities distinct from known lectins from other sources. Recent investigations revealed that algal lectins have the strict binding specificity to some definite oligosaccharide structures and are grouped into several types on the basis of oligosaccharide-binding specificity. Thus, marine algae are promising sources of novel lectin molecules for basic research and application. In spite of the progress made in biochemical characterization of algal lectins, additional information are still needed for a more comprehensive understanding of their molecular structures and possible biological functions for the future applications.
Efek hipoglikemik tepung komposit (ubi jalar ungu, jagung kuning, dan kacang tunggak) pada tikus diabetes induksi streptozotocin Djunaidi, Carolina Sisca; Affandi, Dian Rachmawanti; Praseptiangga, Danar
Jurnal Gizi Klinik Indonesia Vol 10, No 3 (2014): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.449 KB) | DOI: 10.22146/ijcn.18859

Abstract

Background: The composite flour (50% sweet potato, 30% corn, and 20% cowpea) had proven that it could substitute 100% wheat flour for biscuit making. Intake of antioxidants, dietary fiber, and protein, had been known to reduce plasma glucose level. Objective: To evaluate the effect of composite flour diet on plasma glucose levels, body weight and food consumption of streptozotocin (STZ)-diabetic rats.Method: Thirty male Sprague-Dawley rats aged ± 2 months (± 200 grams), were divided into three groups of ten rats. They were (1) non-diabetic standard diet (ND-STD), (2) diabetic (65 mg/kg of body weight by STZ induction) standard diet (D-STD), and (3) diabetic composite flour diet (1,5 g/100 g of body weight/day) (D-CFD), for 4 weeks, 3 days after STZ induction. The plasma glucose obtained from GOD-PAP method were determined before induction, after induction and every week during diet intervention.Results: Plasma glucose levels was significantly lower in D-CFD when compared with D-STD (p<0,05). The weight of D-STD was found to be significantly decreased as compared to ND-STD (p<0,05). There were no changes in food consumption of ND-STD, D-STD and D-CFD (p<0,05).Conclusion: The composite flour could reduce plasma glucose level in diabetic rats and did not give negative effects on body weight and food consumption.
Penapisan Senyawa Hemagglutinin dari Makroalga Asal Pantai Binuangeun, Banten, Indonesia Fajarningsih, Nurrahmi Dewi; Praseptiangga, Danar; Chasanah, Ekowati
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 1 (2015): Juni 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.v10i1.241

Abstract

Sebagai bagian dari penelitian penapisan lektin dari makroalga Indonesia, 17 esktrak protein makroalga yang dikoleksi dari Pantai Binuangeun, Banten telah diuji aktivitas hemagglutinasinya terhadap eritrosit kelinci dan eritrosit manusia golongan A, B, O, masing-masing dengan perlakuan enzim dan native. Ekstraksi dilakukan dengan menggunakan 2 jenis buffer, yaitu Phosphate Buffer Saline (PBS) dan Tris Buffer Saline (TBS) pH 7. Hasil penelitian menunjukkan bahwa pada beberapa sampel, ekstrak yang dihasilkan kedua buffer, menunjukkan aktivitas hemagglutinasi yang berbeda walaupun kadar total protein ekstrak makroalga yang diekstraksi dengan PBS dan TBS tidak berbeda. Sebagian besar ekstrak makroalga yang diuji mampu mengagglutinasi setidaknya satu jenis sel eritrosit yang digunakan. Secara umum, kelompok makroalga hijau memperlihatkan aktivitas hemagglutinasi yang lebih rendah dibandingkan kelompok makroalga merah dan coklat. Meskipun ekstrak Padina australis (makroalga coklat) memberikan hasil hemagglutinasi eritrosit kelinci negatif, namun ekstrak tersebut positif menghemagglutinasi eritrosit golongan darah B dan O. Di antara 8 makroalga hijau yang diuji, hanya dua sampel yang menunjukkan aktivitas hemagglutinasi, yaitu Chaetomorpha crassa dan Halimeda macroloba. Keempat ekstrak makroalga merah yang diuji menunjukkan aktivitas hemagglutinasi yang kuat terhadap eritrosit kelinci. Ekstrak makroalga merah Gracilaria lichenoides dan Gelidiella acerosa aktif terhadap semua jenis eritrosit uji. Sementara itu, hanya ekstrak Laurencia tronoi yang menunjukkan aktivitas hemagglutinasi terhadap eritrosit golongan darah A.
PENGARUH PENAMBAHAN GUM ARAB TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER NANGKA (Artocarpus heterophyllus) Praseptiangga, Danar; Aviany, Theresia Pramita; Parnanto, Nur Her Riyadi
Jurnal Teknologi Hasil Pertanian Vol 9, No 1 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (701.571 KB) | DOI: 10.20961/jthp.v9i2.12858

Abstract

Fruit leather merupakan salah satu produk makanan ringan dari bubur buah (puree) yang dikeringkan dalam oven atau dehidrator. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gum arab (0,3%, 0,6% dan 0,9%) terhadap karakteristik fisikokimia dan sensoris fruit leather nangka. Penelitian ini menggunakan desain penelitian rancangan acak lengkap dengan satu faktor. Hasil penelitian menunjukkan bahwa penambahan gum arab memberikan pengaruh pada karakteristik fisikokimia antara lain; peningkatan kuat tarik (tensile strength), kadar abu, gula reduksi, serat pangan (dietary fiber), dan penurunan kadar air dan aktivitas air (Aw). Pengaruh penambahan gum arab ini terhadap karakteristik sensoris antara lain penurunan nilai pada parameter warna dan meningkatkan nilai pada parameter rasa, aroma, tekstur, dan overall. Fruit leather nangka yang memiliki karakteristik fisikokimia dan sensoris terbaik adalah fruit leather nangka dengan penambahan 0,9% gum arab.Kata kunci : fruit leather, nangka, gum arab, fisikokimia, sensoris
Karakterisasi Kemasan Kertas Aktif dengan Penambahan Oleoresin Ampas Destilasi Sereh Dapur (Cymbopogon citratus) Lia Umi Khasanah; Windi Atmaka; Dewi Kurniasari; Kawiji Kawiji; Danar Praseptiangga; Rohula Utami
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.141 KB) | DOI: 10.22146/agritech.17011

Abstract

The aims of this research were to determine the effect of lemongrass distillation dregs oleoresin concentration (0 %, 2 %, 4 %, and 6 % b/b) on the active paper packaging characteristics (sensory, water content, thickness, tensile strength, fold endurance and antimicrobial activity), to determine the functional groups of the control and selected active paper packaging, to determine the effect of days of storage (0, 5, 10, 15, and 20 day) on the control and selected active paper packaging characteristics (tensile strength, and fold endurance), and to determine antimicrobial activity of the control and selected active paper packaging during 20 days storage. The result showed that the concentration of lemongrass distillation dregs oleoresin significantly affected the color, overall, tensile strength, fold endurance, and antimicrobial activity while did not significantly affected the flavor, texture, water content, and thickness of the active paper packaging. The addition of lemongrass distillation dregs oleoresin increased the water content, thickness, microbial activity, while decreased the panelists preference, tensile strength and fold endurance of the active paper packaging. The spectrum of functional groups of the active paper packaging showed the presence of chitosan, cellulose, tween 80, and lemongrass oleoresin. The storage days had no significant effect on tensile strength and fold endurance of the control and selected active paper packaging. The control and selected active paper packaging were significantly different at each 5 days storage. However the 20 day of storage showed no significant effect on the antimicrobial activity of the control and selected active paper packaging. ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi oleoresin ampas destilasi sereh dapur (0 %, 2 %, 4 %, dan 6 % b/b) terhadap karakteristik kemasan kertas aktif (analisis sensoris, kadar air, ketebalan, ketahanan tarik, ketahanan lipat, dan aktifitas antimikroba), mengetahui gugus fungsi kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih, mengetahui pengaruh waktu penyimpanan (0, 5, 10, 15, dan 20 hari) terhadap karakteristik kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih (uji ketahanan lipat dan ketahanan tarik), dan mengetahui aktivitas antimikroba kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih sebelum dan setelah penyimpanan selama 20 hari. Hasil penelitian menunjukkan bahwa konsentrasi oleoresin berpengaruh nyata terhadap warna, overall (penerimaan keseluruhan), ketahanan tarik, ketahanan lipat, dan aktivitas antimikroba tetapi berpengaruh tidak nyata terhadap aroma, tekstur, kadar air, dan ketebalan kemasan kertas aktif. Penambahan oleoresin ampas destilasi sereh dapur meningkatkan kadar air, ketebalan, dan aktivitas antimikroba serta menurunkan ketahanan tarik, ketahanan lipat, dan penerimaan panelis. Kemasan kertas aktif mengandung gugus fungsi selulosa, kitosan, dan tween 80 serta pada kemasan kertas aktif penambahan oleoresin konsentrasi 2 % terdapat gugus fungsi oleoresin sereh dapur. Waktu penyimpanan tidak berpengaruh secara nyata terhadap ketahanan tarik dan ketahanan lipat kemasan kertas aktif kontrol dan konsentrasi terpilih. Kemasan kertas aktif kontrol dengan kemasan kertas aktif penambahan oleoresin konsentrasi 2 % berbeda nyata di setiap 5 hari penyimpanan. Namun, penyimpanan selama 20 hari tidak berpengaruh secara nyata terhadap aktivitas antimikroba kemasan kertas aktif kontrol dan konsentrasi terpilih.
Karakterisasi Biokimia Lektin Makroalga Sargassum polycystum dan Turbinaria ornata Nurrahmi Dewi Fajarningsih; Naomi Intaqta; Danar Praseptiangga; Choiroel Anam; Ekowati Chasanah
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 2 (2018): Desember 2018
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.v13i2.562

Abstract

AbstrakKemampuan lektin untuk mengikat karbohidrat secara spesifik dan reversible dapat dikembangkan dalam berbagai aplikasi, misalnya sebagai reagen histokimia. Penelitian ini bertujuan untuk mempelajari spesifisitas pengikatan lektin makroalga Sargassum polycystum dan Turbinaria ornata pada berbagai jenis karbohidrat, stabilitas aktivitas hemaglutinasi lektin pada berbagai rentang suhu dan pH, serta pengaruh kation divalen pada aktivitasnya. Uji penghambatan hemaglutinasi secara kualitatif dan kuantitatif dilakukan untuk mempelajari spesifisitas pengikatan lektin terhadap 20 jenis gula dan glikoprotein. Untuk melihat stabilitas aktivitasnya, lektin S. polycystum dan T. ornata diberi perlakuan pemanasan pada rentang suhu 30-100 oC, perlakuan pH 3-10 dan perlakuan kation divalen MgCl2 dan CaCl2 kemudian diuji aktivtitas hemagglutinasinya. Ekstrak kaya lektin S. polycystum dan T. ornata mampu mengenali dan mengikat 8 glikoprotein secara kualititatif, yaitu fetuin (Fe), asialo Fe (aFe), thyroglobulin from bovine (BTG), asialo BTG, thyroglobulin from porcine (PTG), asialo PTG (aPTG), asialo mucin from bovine submaxillary glands (aBSM), dan asialo transferrin (aTf), namun tidak mempunyai afinitas terhadap gula sederhana. Lektin S. polycystum memiliki spesifisitas pengikatan terbaik terhadap aFe dan transferrin (Minimum Inhibitory Concentration/MIC 250 µg/ml), sementara Lektin T. ornata memiliki spesifisitas pengikatan terbaik terhadap aPTG (MIC 31.25 µg/ml), PTG (MIC 125 µg/ml), dan BTG (MIC 250 µg/ml). Aktivitas hemaglutinasi lektin S. polycystum stabil pada suhu 30-80 oC dan suasana netral hingga basa (pH 7-10), namun kurang stabil pada suasana asam (pH 3-6). Aktivitas lektin T. ornata relatif tidak stabil pada suhu 40-100 oC, sedikit menurun pada pH sangat asam, namun stabil pada rentang pH 5-10. Keberadaan kation divalent Ca2+ dan Mg2+ sedikit menurunkan aktivitas lektin S. polycystum dan T. ornata. Biochemical Characterisation of Lectin Derived from Sargassum polycystum and  Turbinaria ornata MacroalgaeAbstractThe ability of lectins to specifically and reversibly bind carbohydrates is an important characteristics for its various applications. This research aims to study the binding specificity of Sargassum polycystum and Turbinaria ornata lectin rich extracts to various types of carbohydrates, the stability of both lectins hemagglutination activities at various temperatures and pH, and the effects of divalent cations on the lectin activities. The lectin binding specificity was studied through qualitative and quantitative hemagglutination inhibition studies. To study their activity stability, both lectins were treated at 30 to 100 oC, treated with various pH buffers (pH 3-10), treated with MgCl2 and CaCl2 followed with hemagglutination assay. Both lectins bound 8 glycoproteins tested, i.e. fetuin (Fe), asialo Fe (aFe), thyroglobulin from bovine (BTG), asialo BTG, thyroglobulin from porcine (PTG), asialo PTG (aPTG), asialo mucin from bovine submaxillary glands (aBSM), and asialo transferrin (aTf) but did not have any affinity to the simple sugars. The S. polycystum lectin bound to aFe and transferrin (MIC 250 µg/ml). Meanwhile, the T. Ornata lectin specifically bound to aPTG (MIC 31.25 µg/ml), PTG (MIC 125 µg/ml), and BTG (MIC 250 µg/ml). The hemagglutination activity of S. polycystum lectin was stable at 30-80 oC and in neutral to alkaline conditions (pH 7-10), but less stable in acidic conditions (pH 3-6). The T. ornata lectin activity was relatively unstable at 40-100 oC, slightly decreased at a very acidic pH, butwas stable in a pH range of 5-10. The presence of Ca2+ and Mg2+ divalent cations slightly decreased the lectins activities.
Kajian Tingkat Penerimaan Panelis pada Dark Chocolate Bar dengan Penambahan Bubuk Kayu Manis (Cinnamomum burmannii) Danar Praseptiangga; Yasmin Nabila; Dimas Rahadian Aji Muhammad
Caraka Tani: Journal of Sustainable Agriculture Vol 33, No 1 (2018): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.532 KB) | DOI: 10.20961/carakatani.v33i1.19582

Abstract

Indonesia is an agricultural country that is recognized as the third-biggest of cocoa producer in the world, after Cote d’Ivoire and Ghana. Widely cultivated in Indonesia, cinnamon is potential to be developed, since it has an excessive potency as an antioxidant and flavoring agents. The panelists’ acceptance of dark chocolate bars with cinnamon powder addition based on sensory tests was evaluated in this study. A completely randomized design (CRD) with one factorial was used. Variation of addition in cinnamon powder used in this study was 10% (F1), 15% (F2) and 20% (F3). Based on the result of scoring tests on colour, aroma, taste, appearance, and overall attributes of the sensory analysis, dark chocolate bar with 10% addition of cinnamon powder was chosen as the best formula. Thus, it may conclude that the highest level of panelists’ acceptance and preferences for some of the sensory attributes evaluated in this study is the dark chocolate bar with 10% addition of cinnamon powder. However, physical and chemical characterizations of the dark chocolate bars with cinnamon powder are still needed for further evaluation to gain a more comprehensive understanding about their quality attributes.
Co-Authors Arinda Laksmi Fitantri, Arinda Laksmi Aviany, Theresia Pramita Bambang Sigit Amanto, Bambang Sigit Choiroel Anam Dewi Kurniasari Dian Rachmawanti Affandi, Dian Rachmawanti Dimas Rahadian Aji Muhammad Djunaidi, Carolina Sisca Edhi Nurhartadi Ekowati Chasanah Ekowati Chasanah Kawiji Kawiji Lia Umi Khasanah Naomi Intaqta Naomi Intaqta Novia Rakhmawati, Novia Nur Her Riyadi Parnanto Nurrahmi Dewi Fajarningsih Nurrahmi Dewi Fajarningsih Nurrahmi Dewi Fajarningsih, Nurrahmi Dewi Rohula Utami Siswanti Siswanti Windi Atmaka Yasmin Nabila