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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 | 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
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.
PENAPISAN HEMAGGLUTININ DARI ALGA HIJAU GENUS Codium (Chlorophyceae, Codiaceae) Danar Praseptiangga
Jurnal Teknologi Hasil Pertanian Vol 6, No 1 (2013)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v0i0.13234

Abstract

Lektin (hemagglutinin) tersebar secara luas di alam dan memiliki potensi yang baik terkait denganprospeksinya dari alga laut. Sifat terpenting lektin adalah kemampuannya untuk mengikat karbohidrat danmengaglutinasi sel. Lektin dapat berguna sebagai alat yang mudah digunakan untuk menunjukkan perbedaanstruktur karbohidrat dan mempunyai berbagai macam aktifitas biologis terkait dengan pengikatan daninteraksinya dengan karbohidrat, sehingga terdapat ketertarikan yang besar dalam upaya untuk menemukan danmengisolasi lektin baru dari perspektif penggunaan lektin, khususnya dalam bidang glycomics dan medis. Fraksikasar lektin dari enam spesies alga hijau genus Codium disiapkan dan diuji aktifitas hemaglutinasinya denganmenggunakan trypsin-treated rabbit erythrocytes. Hasil positif pada limaspesies alga hijau genus Codium yangdiuji dalam hemagglutination assay mengindikasikan keberadaan lektin (hemagglutinin) pada spesies-spesiestersebut. Namun demikian, masih diperlukan penelitian lebih lanjut mengenai pemurnian lektin dan karakterisasisifat biokimianya.
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

Abstract

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