Garuda - Garba Rujukan Digital

Ozonation Pretreatment Evaluation for Xylanase Crude Extract Production from Corncob under Solid-State Fermentation Efri Mardawati; Surya Martha Pratiwi; Robi Andoyo; Tita Rialita; Mochamad Djali; Yana Cahyana; Een Sukarminah; In-In Hanidah; Imas Siti Setiasih
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Xylanases are highly exploited enzyme in industries, including food and chemical industry. Xylanases can be utilized in catalyzing the endohydrolysis of 1,4-β-xylosidic linkages in xylan, lignocellulosic component to produce xylose-monomer. This research aims to optimize xylanase production from alternative substrate, corncob. Corncob contains 41.17% of hemicellulose, polymer of xylan. Xylanases are produced through solid state fermentation by Trichoderma viride. Ratio between substrate and moistening solution was 0.63 g/mL with fermentation temperature 32,8OC. Variables varied include incubation time and pretreatment (using autoclave, ozonation, combination of ozonation and autoclave, also without pretreatment). Xylanase activity was measured by DNS method using 1% of xylan as substrate standard. The result showed that the best incubation time is 36 h with 14403.8707 U/mg protein for specific xylanase activity by using autoclave as pretreatment. Ozonation pretreatment process can increase the enzyme activity of xylanase.

Karakteristik Biji Sorgum Putih Varietas Lokal Bandung yang Berhubungan dengan Penyosohan Een Sukarminah
Indonesian Journal of Applied Sciences Vol 5, No 1 (2015)
Publisher : Universitas Padjadjaran

AbstrakPenyosohan biji sorgum yang effektif memerlukan informasi tentang sifat-sifat biji jenis sorgum tersebut. Penelitian ini bertujuan memperoleh beberapa karakteristik fisik dan kimia biji sorgum varietas lokal Bandung yang memengaruhi proses penyosohan. Penelitian ini menggunakan metode deskriptif dengan jumlah ulangan 3 sampai 30 tergantung dari parameter yang diukur. Semua pengambilan sampel dilakukan secara acak. Sampel biji sorgum yang dipakai adalah yang tertahan pada saringan 6 dan 7 mesh. Karakteristik fisik biji sorgum tertahan pada saringan 6 mesh : biji berukuran besar (4,54 x 4,32 x 2,64 mm), bentuk biji bulat (sperisitas 0,82). Warna biji : abu-abu kuning kecoklatan (L*54,25, a* -1,71 dan b* 17,60) dengan hilum agak besar berwarna hitam kecoklatan. Kekerasan biji (Kiya Hardness Tester) 7,73 kg atau keras. Ketebalan perikarp sebesar 0,18 mm yang lebih tipis dari biji tertahan saringan 7 mesh. Persentase endosperma corneous : 57,03% atau tipe endosperma 5 (keras). Bobot 1000 butir biji 36,08 g, densitas kamba 0,74 (g/cm3), densitas partikel 1,26 (g/cm3). Komposisi kimia biji terdiri dari : air 11,88% (bk), pati 83,45% (bk), protein 11,60% (bk), lemak 3,13% (bk), serat kasar 5,79% (bk), abu 3,13% (bk) dan karbohidrat 82, 05% (bk). Karakteristik fisik biji sorgum tertahan saringan 7 mesh : ukuran biji (3,90 x 3,65 x 2,37 mm ), bentuk biji bulat (sperisitas 0,83). Warna biji: abu-abu kuning kecoklatan (L* 57,08, a*-2,51, b* 21,21) kusam dengan hilum yang hitam. Kekerasan biji 6,49 kg atau keras, perikarp tebal (0,20 mm). Persentase endosperma corneous 35,94% atau tipe endosperma 7 (lunak). Bobot 1000 butir 25,73 g, densitas kamba 0,73 (g/cm3), densitas partikel 1,26 (g/cm3). Komposisi kimia biji terdiri dari : air 10,94% (bk), pati 81,68% (bk), protein 11,33% (bk), lemak 3,34% (bk), serat kasar 3,63% (bk), abu 2,01% (bk) dan karbohidrat 83, 29% (bk)Kata kunci : sorgum berbiji putih dan karakteristik biji sorgumAbstractProper sorghum grain decortication requires information about sorghum grain characteristics. The purpose of this research is to obtain physical and chemical decortication characteristics of Bandung Local Variety of White Sorghum Grain. This research uses descriptive method with 3-30 replications depending on the parameter tested. All samples are taken randomly. Seed characteristics of the Local White Sorghum retained on 6 mesh sieve were as follows : large kernel, respectively 4.54 x 4.32 x 2.64 mm; round-shape (sphericity 0.82) ; brown-yellowish gray (L*54, a*-1.71, b*17.60) colored seedcoat with brownish-black hilum. Grain hardness 7. plastik 73 kg (Kiya Hardness Tester) or hard. Thick pericarp (0.18 mm), corneousness 57.03% or endospermhardness type 5 (hard). Grain weight 36.08 g, bulk density 0.74 (g/cm3) and specific density 1.26 (g/cm3). Grain composition : moisture 11.88% (db), starch 83.45% (db), protein 11.60% (db), crude fiber 5.79% (db), ash 3.13% (db) and carbohydrate 82.05% (db). Seed characteristics of Bandung Local Variety White Sorghum retained on 7 mesh sieve were as follows : large kernel, resfectively: 3.90 x 3.65 x 2.37 mm; round shape (sphericity 0.83); brown-yellowish gray (L*57.08, a*-2.51, b*21.21) colored seedcoat with black hilum, grain hardness 6.49 kg (Kiya Hardness Tester) or hard; thick pericarp (0.20 mm) than grains retained in 6 mesh sieves; corneousness 35.94% or endosperm hardness type 7 (soft endosperm), grain weight (g/1000) 25.73; bulk density 0.73 (g/cm3) and specific density 1.26 (g/cm3). Grain composition : moisture 11.94% (db), starch 81.68% (db), protein 11.38% (db), fat 3.34% (db), crude fiber 3.63% (db), ash 2.01% (db) and carbohydrate 83.29% (db).Key words : white sorghum and sorghum grain characteristics

Pemanfatan Ekstrak Jamur Tiram (Pleurotus spp.) pada Penyimpanan Daging Ayam pada Suhu Ruang (26oC) Saskiawan, Iwan; Sukarminah, Een; Lanti, Indira; Marta, Herlina; Nabila, Putri
JURNAL BIOLOGI INDONESIA Vol 13, No 2 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v13i2.3402

ABSTRACTRecently, food preservation especially for meat is becoming one of the subjects of food technology that is still developed. Organic acids is commonly used for food preservative. Meat is easily destroyed mainly by Staphylococcus aureus and Escherichia coli. Oyster Mushroom (Pleurotus spp.), well known as an edible mushrooms is one of the food resources that have antimicrobial activity. The application of oyster mushroom extracts in chicken meat is done using extract concentrations of 0%, 12.5%, 18.75%, 25%, 31.25% and 37.5% where 12,5% is the MIC to inhibit E. coli and S. aureus. The results showed that the application of brown oyster mushroom extracts with concentration of 31.25% can mantain freshness of chicken meat for 12 hours of storage at room temperature (26oC) with the total number of microbes of 8.6 x 105 cfu/g, the total number of E. coli of 0.3 x 101 cfu/g, the total number of S. aureus of 7.7 x 101 cfu/g. It was appropriate with Indonesian National Standard ( SNI 3924:2009). It required the condition such as no decomposition, pH 5.53, color organoleptic value of 3.42 (fair to good) and texture organoleptic value of 3.53 (fair to good).Keywords : oyster mushroom extract, antimicrobial, chicken meat preserving

SOSIALISASI DIVERSIFIKASI PRODUK PANGAN FUNGSIONAL BERBASIS SORGUM DI DESA CIMANGGU KECAMATAN PAMEUNGPEUK KABUPATEN BANJARAN Endah Wulandari; Een Sukarminah; Elazmanawati Lembong
Dharmakarya Vol 9, No 4 (2020): Desember, 2020
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v9i4.19783

Biji sorgum memiliki kandungan gizi yang baik, seperti karbohidrat, protein, lemak, mineral, dan vitamin, serta tidak mengandung gluten seperti yang terdapat di dalam gandum, sehingga aman untuk penderita penyakit intoleran terhadap gluten seperti autisme, penyakit seliak, dan lain sebagainya. Tujuan dari program ini adalah sosialisasi diversifikasi produk pangan berbasis sorgum menjadi pangan fungsional, membangun kesadaran untuk memulai berwirausaha dan mengembangkan industri rumah tangga berdasarkan potensi pangan lokal yang dimiliki demi perbaikan kesejahteraan keluarga dan masyarakat sekitar dan melakukan penyuluhan/penyadaran tentang cara pengolahan pangan yang baik dan benar. Hasil dari proses PPM adalah respon warga masyarakat dan aparat kecamatan Pamengpeuk Kabupaten Bandung baik dan positif terhadap kegatan PPM yang akan dilaksanakan selama bulan April sampai dengan Desember 2018 Respon aparat desa sayang dan ibu PKK baik dan mendukung kegiatan dengan batuan perijinan penggunaan fasilitas desa.

PEMANFATAN EKSTRAK JAMUR TIRAM (PLEUROTUS SPP.) PADA PENYIMPANAN DAGING AYAM PADA SUHU RUANG (26OC) Saskiawan, Iwan; Sukarminah, Een; Lanti, Indira; Marta, Herlina; Nabila, Putri
JURNAL BIOLOGI INDONESIA Vol 13, No 2 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v13i2.3402

ABSTRACTRecently, food preservation especially for meat is becoming one of the subjects of food technology that is still developed. Organic acids is commonly used for food preservative. Meat is easily destroyed mainly by Staphylococcus aureus and Escherichia coli. Oyster Mushroom (Pleurotus spp.), well known as an edible mushrooms is one of the food resources that have antimicrobial activity. The application of oyster mushroom extracts in chicken meat is done using extract concentrations of 0%, 12.5%, 18.75%, 25%, 31.25% and 37.5% where 12,5% is the MIC to inhibit E. coli and S. aureus. The results showed that the application of brown oyster mushroom extracts with concentration of 31.25% can mantain freshness of chicken meat for 12 hours of storage at room temperature (26oC) with the total number of microbes of 8.6 x 105 cfu/g, the total number of E. coli of 0.3 x 101 cfu/g, the total number of S. aureus of 7.7 x 101 cfu/g. It was appropriate with Indonesian National Standard ( SNI 3924:2009). It required the condition such as no decomposition, pH 5.53, color organoleptic value of 3.42 (fair to good) and texture organoleptic value of 3.53 (fair to good).Keywords : oyster mushroom extract, antimicrobial, chicken meat preserving

The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour Een Sukarminah; Endah Wulandari; Debby Moody Sumanti; Efri Mardawati; Elazmanawati Lembong; Okta Paulia
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree Nafila Fidina; Een Sukarminah; Debby Moody Sumanti
Journal of Industrial and Information Technology in Agriculture Vol 2, No 1 (2018): Agroindustry in Small Enterprises
Publisher : Universitas Padjadjaran

Synbiotic yoghurt is a yoghurt with the addition of prebiotics and lactic acid bacteria (LAB) that serves as probiotic which helps to improve digestion, able to survive in gastric acid condition and able to improve immune system. The milk that was used in this study is Saneen goat milk which has higher digestibility than cow milk. The banana used in this study will be processed into puree form. The purpose of study was to determine the concentration of banana puree on synbiotic yoghurt made from goat milk and banana puree with the best microbiological, pH value, viscosity and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. Synbiotic yoghurt was made with difference concentrations of banana puree of 25%, 50%, 75% and 100%. The 50% addition of banana puree produced the best synbiotic yoghurt with 4,15 pH, 9,43 Log cfu/ml and 9,16 Log cfu/ml total probiotic bacteria, and the organoleptic characteristics including color, flavor, taste, texture and overall appearance rather preferred by panelists.

KAJIAN PROSES OZONASI TEPUNG HANJELI (STUDI LITERATUR) Andriani Rachmaselly; Imas Siti Setiasih; Een Sukarminah; Tita Rialita
Jurnal Teknologi Pangan dan Hasil Pertanian Vol 14, No 1 (2019): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Hanjeli (Coix lacryma-jobi L.) merupakan tanaman serealia dari famili gramineae yang keberadaanya masih jarang dimanfaatkan sebagai produk olahan pangan. Hanjeli memiliki kandungan protein, lemak, dan vitamin B1 yang tinggi. Pembuatan tepung hanjeli dapat memudahkan dalam pengolahan dan meningkatkan nilai guna hanjeli. Tepung alami memiliki keterbatasan dalam pengaplikasiannya pada produk pangan karena swelling volume yang rendah dan tekstur bantat kurang disukai. Modifikasi oksidasi menggunakan ozon sebagai salah satu oksidator kuat pada tepung dapat meningkatan beberapa sifat fungsional dari tepung alami. Nilai swelling volume, kelarutan, dan kapasitas penyerapan air tepung setelah proses ozonasi lebih tinggi dibandingkan tepung yang tidak diozon.Berdasarkan hasil penelitian, tepung hasil ozonasi ini cocok untuk produk yang harus mengembang seperti kue, roti, brownies, dan lainnya.

PENGARUH IMBANGAN BUBUR SELEDRI DAN TAPIOKA TERHADAP KARAKTERISTIK INDERAWI KERUPUK SELEDRI (Apium graveolens L.cv. secalinum Alef) Een Sukarminah; Carmencita Tjahjadi; Fensy Renfinasari
Teknotan: Jurnal Industri Teknologi Pertanian Vol 4, No 2 (2010)
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penambahan bubur seledri dalam pembuatan kerupuk dapat menambah citarasa khas kerupuk. Penelitian ini bertujuan untuk menentukan imbangan yang tepat antara bubur seledri dan tapioka (b/b) agar diperoleh kerupuk seledri dengan karakteristik inderawi yang baik dan disukai. Metode penelitian yang digunakan adalah metode percobaan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 8 ulangan. Perlakuan yang diteliti adalah imbangan bubur seledri dan tapioka yakni 25:75 (b/b), 30:70 (b/b) dan 35:65 (b/b). Hasil penelitian menunjukkan imbangan bubur seledri dan tapioka 35:65 (b/b) menghasilkan kerupuk dengan karakteristik yang paling baik dan disukai panelis. Kerupuk seledri pada perlakuan ini berwarna hijau kekuningan, memiliki kadar air 9,4 %, rendemen kerupuk seledri mentah 65,1 %, daya pengembangan 168,7 %, nilai kesukaan terhadap kerupuk seledri mentah yang meliputi warna 2,8 dan aroma 2,9, nilai kesukaan terhadap kerupuk seledri goreng yang meliputi warna 3,5 dan aroma 3,5 dari skor maksimum 5. Kata kunci : Kerupuk, Seledri, Imbangan bubur seledri dan tapioka

Pengaruh Konsentrasi Sel Awal dan pH Medium pada Fermentasi Xilitol dari Hidrolisat Tandan Kosong Kelapa Sawit Efri Mardawati; Dara Nadira Daulay; Dwi Wahyuda Wira; Een Sukarminah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 1 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakLimbah tandan kosong kelapa sawit (TKKS) dapat dimanfaatkan secara optimal. Kandungan yang cukup besar dari TKKS adalah hemiselulosa. Hemiselulosa dapat dihidrolisis menjadi xilosa, dan xilosa dapat difermentasi menjadi xilitol. Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi sel khamir awal dan pH medium pada proses fermentasi xilitol dari hidrolisat TKKS. Metode penelitian yang digunakan adalah metode eksperimental dan dianalisis secara deskriptif terhadap variasi konsentrasi sel khamir awal dan pH. Analisis dilakukan dalam 9 perlakuan dengan 2 kali ulangan. Hasil penelitian menunjukkan bahwa xilitol hanya terbentuk pada perlakuan pH 5 dengan konsentrasi sel awal 108 sel/mL pada jam ke 24 dan ke 96. Pada jam ke 24 dihasilkan xilitol sebesar 0,047 g/L dan perolehan xilitol terhadap xilosa 0,045 g/g. Pada jam ke 96 sebesar 0,138 g/L dan perolehan xilitol terhadap xilosa 0,094 g/g.Kata kunci: konsentrasi sel, pH, tandan kosong kelapa sawit, xilitol AbstractWaste of oil palm empty fruit bunches (OPEFB) can utilize optimally. The essential content of OPEFB was hemicellulose. Hemicellulose can be hydrolyzed into xylose, and the xylose fermented into xylitol. The purpose of this study is to determine the effect of yeast initial cell concentration and medium pH on xylitol fermentation process from OPEFB hydrolysate. The research method used was an experimental method and analyzed descriptively to the variation of yeast initial cell concentration and pH. The analysis was performed in 9 treatments with two replications. The results showed that xylitol was only formed at the treatment with pH 5 and an initial cell concentration of 108 cells/mL. At 24 hours xylitol was produced by 0.0474 g/L, and xylitol result to the xylose was 0.454 g/g. At 96 hours xylitol was produced 0.1381 g/L and xylitol yield to the xylose was 0.0938 g/g.Keywords: cell concentrations, pH, oil palm empty fruit bunches, xylitol

Title

Found 20 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 20 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 20 Documents
Search