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All Journal Program Kreativitas Mahasiswa - Teknologi Indonesian Journal of Life Sciences
Desak Putu Ariska Pradnya Dewi
Indonesia International Institute For Life Sciences
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Medicine & Pharmacology

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MORFIN (MODIFIED ULTRAFILTRATION MACHINE) APLIKASI POLYSULPHONE MEMBRANE PADA SARI BELIMBING UKM MULYASARI Mahartika, Aginta Friska; Pradnya Dewi, Desak Putu Ariska; Sulthon, Adimas; Susanto, Agus
Program Kreativitas Mahasiswa - Teknologi PKM-T 2014
Publisher : Ditlitabmas, Ditjen DIKTI, Kemdikbud RI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (721.178 KB)

Abstract

UKM Mulyasari is one of the starfruit juice producers in Agrosuko, Poncokusumo Malang. This UKM has beed produce since 2011 that have 4 employes with 50 carton/week and omzet Rp. 1000.000/week. UKM Mulyasari stillused conventional filtration filter system which causesseveral problemssuch as the formation of deposits, murky juiced produced, and short-shelf life of the starfruit juice. Therefore, we used ultrafiltration machine with polysulphone membrane and mesh as the filter medium to overcome these problem. Apllication of machine ultrafilration as well known MORFIN (Modified Ultrafiltration Machine) able to produce star fruit which reduce the bacterial ultrafiltration up to 85,5%, reduce pectin up to 53,33% and reduce the number of total dissolved solids up to 46,36%. Futhermore, a shellf life of fruit juice also increase from 10 days to 2 week, increasing of production from 50 cartons to 100 cartons eveery week, increasing of effectiveness workwhichrequires onlyone-timefiltrationfor 25minutes and development and diversification product in UKM Mulyasari.Keywords: Star fruit Juice, Murky, Filtration, Polyulphone, MORFIN
Processing Condition and Properties of Protein Isolates from Mung Bean (Vigna radiata) and Quinoa (Chenopodium quinoa Willd) Desak Putu Ariska Pradnya Dewi
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.074 KB) | DOI: 10.54250/ijls.v4i1.98

Abstract

Mung bean and quinoa are good sources of protein from legumes and pseudo cereals respectively. Both sources have relatively high protein content and acceptable amino acids composition. The potential and application of mung bean and quinoa as protein isolates have been discovered in some studies. Several isolation techniques such as wet fractionation (acid-base extraction), micellization, dry fractionation, aqueous separation or combination of some techniques can be used to isolate protein. This review summarized different methods and processing conditions applied during production of mung bean and quinoa protein isolates. Extracting protein from different sources may require different conditions, which results in different compositions and functional properties. Acid-base extraction is the most common method applied in mung bean and quinoa and results in high protein purity and yields. Micellization is an alternative method used in mung bean to produce higher protein content. Dry fractionation is a sustainable option used in quinoa to concentrate protein fractions. Purification methods such as ultrafiltration and aqueous phase separation can be used. Different methods and processing conditions affect functional properties, including solubility, water and oil absorption, emulsification, foaming, thermal properties of isolates, which also affect the suitable application for isolates. Keywords: Protein isolates; Quinoa; Mung bean; Wet fractionation; Dry fractionation
Effect of Subtitution of Texturized Vegetable Protein Using Tempeh Towards Nutrional and Textural Quality Of Plant-Based Nuggets Widya Indriani; Ivan Crespo; Desak Putu Ariska Pradnya Dewi; Rayyane Mazaya Syifa Insani
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.86 KB) | DOI: 10.54250/ijls.v4i1.134

Abstract

The development of Plant-based Meat Alternatives (PBMAs) has been focused on mimicking the textural, taste, appearance, aroma, and nutritional properties of real meat products. Texturized Vegetable Protein (TVP) has been widely used in food applications to construct plant-based meat products. However, the high energy cost to produce TVP leaves the price of TVP quite expensive. Therefore, this experiment aims to see the effect of tempeh as an alternative to TVP on the nutritional and textural properties of plant-based nuggets (PBNs). In total, five PBN treatments were analyzed and compared to chicken nuggets for their nutritional and textural properties. The treatments were 1) C1: control (hung + ground TVP), 2) Hung TVP and tempeh (HT), 3) Ground TVP and tempeh (GT), 4) Tempeh only (TT), and 5) Hung TVP, ground TVP, and tempeh (HGT). From the results, all plant-based nugget treatments had significantly higher (p<0.05) protein and moisture content and lower fat content than commercial chicken nuggets. Whereas for textural properties, except C1 and HGT, all other PBN treatments had poorer hardness than commercial chicken nuggets. Overall, the addition or substitution of tempeh on hung and ground TVP treated PBN did not affect the protein, fat, and moisture content of PBNs, but significantly produced better nutritional properties than chicken nugget. In terms of textural properties, combination of Hung TVP, ground TVP, and tempeh provide the desirable textural properties as it can be comparable to chicken nuggets.
Co-Authors Adimas Sulthon, Adimas Aginta Friska Mahartika, Aginta Friska Agus Susanto Ivan Crespo Rayyane Mazaya Syifa Insani Widya Indriani