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All Journal Indonesian Journal of Chemical Analysis (IJCA) AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta JURNAL AGROINDUSTRI HALAL
Warsono El Kiyat
Department of Nutrition and Food Technology, Surya University
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences

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Review: Ekstraksi Pektin dari Limbah Kulit Kedondong (Spondias dulcis) dan Pemanfaatannya sebagai Edible Coating pada Buah Clarissa Clarissa; Grace Claudia; Michelle Tamara Putri; Chrisfella Cokro Handoyo; Syahnazia Adinda Firdayanti; Milka Milka; Warsono El Kiyat
Indonesian Journal of Chemical Analysis (IJCA) Vol. 2 No. 01 (2019): Indonesian Journal of Chemical Analysis
Publisher : Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/ijca.vol2.iss1.art1

Abstract

Edible coating merupakan suatu lapisan tipis, terbuat dari bahan yang dapat dikonsumsi. Salah satu bahan baku edible coating yang alami adalah pektin. Kandungan pektin pada kulit buah kedondong cukup tinggi yaitu 9% - 30%, sehingga berpotensi untuk diolah menjadi bahan baku edible coating. Pektin merupakan senyawa polisakarida yang terdiri dari polimer galakturonan yang tersusun dari asam galakturonat. Untuk mendapatkan karakteristik edible coating yang kuat, pektin harus memiliki derajat esterifikasi metil yang tinggi. Kajian bertujuan untuk menganalisis potensi ekstrak pektin dari limbah kulit buah kedondong sebagai bahan untuk pembuatan edible coating pada buah-buahan. Ekstraksi pektin dilakukan dengan cara mengeringkan kulit buah kedondong sehingga menjadi bubuk kulit kedondong, kemudian diekstraksi menggunakan asam sitrat. Coating dari kulit buah kedondong aman digunakan
Potensi Aktinidin sebagai Pelunak Daging Warsono El Kiyat
JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta Vol. 20 No. 1 (2019): JURNAL AGRI-TEK, Edisi Maret 2019
Publisher : Universitas Merdeka Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.2 KB) | DOI: 10.33319/agtek.v20i1.44

Abstract

This study aimed to discuss the activity of actinidin in meat tenderization and to understand the ability of actinidin as a substitute for other tenderizing enzymes such as papain. Actinidin could be found in kiwi fruits with a similar structure and proteolytic activity characteristics to papain. The proteolytic activity of actinidin was found to be able to substitute papain in meat tenderizing without creating an off flavor side effect. However, increasing the actinidin concentration could enhance its proteolytic activity. Besides, actinidin also has the ability to hydrolyze collagen proteins and fibrinogens perfectly compared to papain activity.
Review: Pemanfaatan α-Amilase pada Modifikasi Pati Singkong Sebagai Substitusi Gelatin pada Produk Marshsmallow Ainezzahira Ainezzahira; Hafiza Dwi Multri; Warsono El Kiyat; Nursyawal Nacing
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (553.207 KB) | DOI: 10.30997/jah.v5i2.1594

Abstract

Cassava is one of the Indonesian local commodities. Cassava contains a high amount of starch which can be used as an alternative to gelatin in making marshmallow. This study aimed to analyze: 1) the enzymatic process of starch modification using α-amylase, 2) the effect of incubation time and enzyme concentration on the yield of maltodextrin which close to gelatin, and 3) to utilization of cassava starch maltodextrin as an ingredient of marshmallow product. The result showed that application of marshmallow gelatin substitution using cassava starch has been done. There were three ways of cassava starch hydrolysis, one of them is enzymatic hydrolysis using α-amylase which produces of maltodextrin. This enzyme was an endoamylase that cleaves the α-1,4 glycosidic linkage of the amylose or amylopectin chain. Besides, Bacillus amyloliquefaciens was one of the microbes that can produce α-amylase with good thermostability, about 100-110°C. The exact enzyme concentration and incubation time of starch hydrolysis could produce maltodextrin optimally. However, maltodextrin as a foaming agent and the prevention of crystalline formation had functional properties that approach gelatin, so it can be concluded that maltodextrin was developed further as an alternative to the use of gelatin in marshmallow products.
Co-Authors Ainezzahira Ainezzahira Chrisfella Cokro Handoyo Clarissa Clarissa Grace Claudia Hafiza Dwi Multri Michelle Tamara Putri Milka Milka Nursyawal Nacing Syahnazia Adinda Firdayanti