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Optimasi Proses Demineralisasi Cangkang Rajungan (Portunus pelagicus) Kajian Suhu dan Waktu Demineralisasi Martati, Erryana; Susanto, Tri; Yunianta, Yunianta; Efendi, Zohan
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the research was to  study the effect of temperature and the time exposure of deproteinization toward demineralized crab shell characteristic. This experiment was done in various temperature i.e.  650 C, 750C and 850 C and time exposure i.e. 2, 6 and 10 hours. The results showed the temperature treatment had influence toward ash content, calcium content, protein content  and the yield very significantly. The time exposure treatment had influence toward ash content, calcium content and  protein content very significantly. Interaction  both of that had influence toward calcium content only. The best treatment was selected by Multiple Attributes Methods. It was demineralizalition  at temperature 85 0C for 15 hours, The characteristics  of demineralized shell were ash content  0,277%, calcium content  0,123%,  water content  5,364 %, protein content 30,3% and the yield  13,21%. This treatment gave  mineral content and calcium content of demineralized shell   that fulfilled the chitin standard.Key words: chitin, demineralization, crab shell
Isolasi Khitin dari Cangkang Rajungan (Portunus pelagicus) kajian Suhu dan Waktu Proses Deproteinasi Martati, Erryana; Susanto, Tri; Yunianta, Yunianta; Ulifah, Ida Ayu
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of  research was to study the effect of temperature and the time exposure of deproteinization toward chitin characteristic. This experiment was done in various temperature i.e.  65, 75 and 85 0C and time exposure i.e. 2, 6 and 10 hours. The results showed the temperature treatment had influence toward degree deacetylization, nitrogen content and the yield very significantly. The time exposure treatment had influence toward degree deacetylization and nitrogen content very significantly. Interaction between two kinds of treatment had influence only toward degree deacetylization. The best treatment was selected by Multiple Attribute Method. It was deproteinization at 750C for 6 hours, result in nitrogen content 4,58%, degree deacetylization 12,14%, water content  4,41%, ash content 1,07% and the yield  14,57%. That chitin fulfilled chitin standard.   Key words : chitin, deproteinization, crab shell
Effect of Wet Salting Method on the Characteristic of Salted Snakedhead Fish (Ophiocepalus striatus) Rahmani, Rahmani; Yunianta, Yunianta; Martati, Erryana
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Dried and salted snakehead fish is a product that processed by salting and drying.   Fish salting depends on salt concentration and salting duration. The aim of the research was to know the effect of salt concentration and salting duration on physical, chemical, and organoleptic characteristics of salted snakehead fish.The research used Randomized Block Design (RBD), which consisted of two factors. The first factor was salt concentration that consisted of three levels: 20%, 30% and 40% (w/v). Second factor was salting time that consisted of three levels: 12, 24 and 34 hours.  Data was analyzed by variance analysis (ANOVA) and followed by LSD or DMRT test (α=5%).  The best treatment was selected by De Garmo method supported by t-test to compare best treated sample to commercial salted snakehead.The results showed that salt concentration and salting duration has no significant effect (α=5%) on chemical parameters, including protein content, salt content, water content, ash content, TVB value and water activity (AW). However, organoleptic parameters showed significant effect (α=5%) on hedonic scale of taste.  The interaction of both treatments had no significant effect on all parameters.Based on the results, the best treatment was obtained at the application of 20% salt concentration and 24 hours salting time, which had physicochemical parameters as follow: 52,74% protein content, 7,93% salt content, 24,02% water content, 0,19% ash content, 12,74 mg N/100 g TVB value and 0,73 Aw. The results of the microbiological analysis showed that salted snakehead fish that stored for 30 days contained total fungi of 1,9X104 colony/ml, and also total halophilic bacteria of 2,9X105 colony/ml.Keywords: salt concentration, salting duration, salted snakehead fish
Effect of Curing Process on Composition of Indonesian Bay Leaf (Eugenia polyantha Wight.): Components’ Profile and Preference of Flavor Extracted by Simultaneous Distillation-Extraction Method Wartini, Ni Made; Harijono, Harijono; Susanto, Tri; Retnowati, Rurini; Yunianta, Yunianta
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Bay leaves are widely used as flavouring in Indonesian cuisine, either in the form of fresh ones or after naturally dried, known as curing process. The research was conducted to determine the profile of components of the Indonesian cured bay leaves and to determine the preference of its flavour extracted by simultaneous distillation-extraction method. A randomized block design experiment was performed examining three levels of curing time, namely 0, 2 and 4 days. The effects of curing on the change of weight, moisture content, colour, and components profile of the bay leaves were evaluated. The flavour components from all samples were isolated by simultaneous distillation-extraction method. The hedonic scale scoring was used to evaluate the preference of the flavour of the extract. It was found that the curing process substantially reduced the weight and moisture content, as well as the colour of the leaves. A total of 27, 33 and 23 compounds were resulted from flavour extract of 0, 2, 4 days cured bay leaves, respectively.  The flavour extracts from 0 and 2 days cured bay leaves showed no difference in the preference test.   Key words:  curing, flavour, bay leaf.
Synergistic Hydrolysis of Arrowroot (Marantha arundinaceae L.) Starch by -Amylase, Glucoamylase, and Pullulanase for Glucose Syrup Production Yunianta, Yunianta; Sulistyo, Tri; Apriliastuti, Apriliastuti; Estiasih, Teti; Wulan, Siti Narsito
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The purified -amylase, glucoamylase and pullulanase were used for hydrolysis of arrowroot starch (Marantha arundinaceae L.) a local tuber from Indonesia. This arrowroot starch is a potential source for glucose syrup production. The amylolytic activities of α-amylase, glucoamylase (from Aspergillus niger) and pullulanase (from Bacillus licheneformis) were 90 KNU/g, 260 GAU/g and 390 ASPU/g, respectively. These enzymes were used to study their synergistic effects on the hydrolysis of arrowroot starch to glucose syrup. We have studied the effect of α-amylase concentration (0.025%, 0.045%, and 0.065% (w/w)) and incubation time (1 hour, 1,5 hours, and 2 hours) during liquefaction process that was combined with 24 hours of saccharification process using 0.08% (w/w) dextrozyme (mixture of glucoamylase and pullulanase) in the glucose  syrup production.  This experiment showed that 1.5 hours of liquefaction process using 0.045% (w/w) of -amylase produced 24.64% of reducing sugar and 91.80 of dextrose equivalent.  The second experiment was focused on the determination of saccharification process, where 1 hour liquefaction process using 0.045% (w/w) of -amylase was combined with saccharification process using dextrozyme. In the saccharification process,  a various dextrozyme concentrations (0.04, 0.06, and 0.08 % (w/w)) and incubation times (24 hours, 48 hours, 72 hours) were studied in relation to glucose syrup production.  It was showed that 0.08% (w/w) of dextrozyme and 24 hours of incubation time gave the best result on glucose syrup with 24.88% of reducing sugar and 92.14 of dextrose equivalent.Keywords: arrowroot, -amylase, dextrozyme, liquefaction, saccharification, glucose syrup
Heat Stability of Red Fruit Extract (Pandanus conoideus) Color as Potential Source of Natural Pigments Satriyanto, Budi; Widjanarko, Simon B.; Yunianta, Yunianta
Jurnal Teknologi Pertanian Vol 13, No 3 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The most important nutritional component in red fruit Pandanus conoideus is pro-vitamin A in the form of β-carotene. β-carotene is a non polar, long-chained carbon organic compound. Extraction of red fruit’s oil in volves thermal process on boiling phase. β-carotene is unstable at high temperatures, so the red fruit’s oil quality may decrease on in appropriate heating temperature and duration. The purpose of this research were to determine the effects of extraction time by boiling at 85 ⁰C to the pigment quality of red pandanus fruit extract’s oil (RFOP). Experiments were performed by Completely Randomized Design (CRD) with single factor, heating duration (60 minutes, 120 minutes, 180 minutes, 240 minutes, 300 minutes and 360 minutes). Research results showed that heat-extraction time in optimum temperature would affect on total carotenoids and β-carotene content of RFOP so that stability of pigment’s color was optimal and stable. Treatments also affect moisture content, yield and color L*, a *, b*. Extraction time that provide the best results was 360 minutes at 85 ⁰C. GCMS analysis showed the dominant compounds of RFOP were heptadecene-(8)-carbonic acid (79.66%), and hexadecanoic acid (5.62%). Keywords: β-carotene stability, heating effect, color intensity, Papua local potential, red fruit GCMS chromatogram
PENGARUH KONSENTRASI PENGEMULSI LESITIN DAN PROPORSI TAPE SINGKONG TERHADAP KUALITAS FISIK, KIMIA, ORGANOLEPTIK KUE DONAT [IN PRESS JANUARI 2016] Octaviana, Ni Made Ayu; Yunianta, Yunianta; Purwantiningrum, Indria
Jurnal Pangan dan Agroindustri Vol 4, No 1 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pengemulsi lesitin dan proporsi tape singkong terhadap kualitas fisik, kimia dan organoleptik kue donat. Penelitian ini disusun menggunakan Rancangan Acak Kelompok (RAK) faktorial yang disusun dengan 2 faktor dan 3 kali ulangan. Dimana faktor 1 yaitu pengemulsi lesitin terdiri dari 3 level (0.20 %. 0.40 %, 0.60 %), dan faktor 2 yaitu tape singkong terdiri dari 3 level (5 %, 10 %, 15 %). Data dianalisis menggunakan ANOVA (α=5 %). Jika terdapat beda nyata dilakukan uji lanjut menggunakan uji BNT atau DMRT pada taraf 5 %. Untuk mengetahui kualitas kue donat dilakukan analisis fisik, kimia dan organoleptik. Pilihan perlakuan terbaik digunakan metode Zeleny. Kue donat perlakuan terbaik dari segi kimia, fisik, dan organoleptik diperoleh pada perlakuan pengemulsi lesitin 0.60 % dan tape singkong 15 %. Perlakuan terbaik ini memiliki karakteristik meliputi kadar air 31.36 %, kadar protein 5.26 %, kadar abu 1.14 %, kadar lemak 33.42 %, serat kasar 13.49 %, total gula 0.82 %, elastisitas tekstur 3 N, keempukan tekstur 0.12 mm/g.s, daya kembang 233.33 %, porositas melintang 25.67, porositas membujur 30.33, kecerahan warna (L) 52.81, warna kemerahan (a) 11.72, warna kekuningan (b) 27.86, rasa 2.79 (suka), warna 2.85 (suka), aroma 2.67 (suka), tekstur 2.69 (suka). Dan karakeristik kue donat perlakuan terbaik setelah penyimpanan 3 hari memiliki kadar air 27.54 %, pH 5.40, keempukan tekstur 0.0962 mm/g.s, elastisitas 6 N.   Kata kunci: Kue Donat, Pengemulsi Lesitin, Tape Singkong
EKSTRAKSI GELATIN KULIT IKAN LENCAM (Lethrinus Sp) DAN APLIKASINYA UNTUK PRODUK PERMEN JELI [IN PRESS JANUARI 2016] Prihardhani, Dhian Imani; Yunianta, Yunianta
Jurnal Pangan dan Agroindustri Vol 4, No 1 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gelatin kulit ikan Lencam dan asam sitrat terhadap karakteristik fisik, kimia dan organoleptik permen jeli. Penelitian ini menggunakan konsentrasi gelatin (4%, 6%, dan 8% b/v) dan konsentrasi asam sitrat (0.20%, 0.25%, dan 0.30% b/v). Perlakuan terbaik permen jeli didapatkan pada tingkat perlakuan konsentrasi gelatin 8% dengan penambahan konsentrasi asam sitrat 0.30%. Karakteristik permen jeli yang dihasilkan adalah kadar air 17.39%, kadar abu 0.05%, kadar protein 5.70%, kadar lemak 0.68%, tekstur 20.83 N, pH 4.04, total gula 4.39%, tingkat kecerahan (L*) 29.95; tingkat kemerahan (a*) 19.89; tingkat kekuningan (b*) 18.49 dengan nilai organoleptik warna 5.70 (agak menyukai), tekstur 5.45 (agak menyukai),  rasa 4.55 (netral) dan aroma 4.30 (netral).   Kata kunci : Asam Sitrat, Gelatin, Kulit Ikan Lencam, Permen Jeli
POTENSI RUMPUT LAUT COKELAT (Sargassum polycystum) DAN RUMPUT LAUT MERAH (Eucheuma cottonii) SEBAGAI ANTIOKSIDAN ALAMI Rosalita, Della; Yunianta, Yunianta; Nugrahini, Nur Ida Panca
Jurnal Pangan dan Agroindustri Vol 4, No 2 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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STUDI KOMPARASI KONSENTRASI PELARUT TERHADAP EKSTRAK PEKTIN LIMBAH KULIT PISANG KEPOK (Musa paradisiaca) Azis, Lukman; Yunianta, Yunianta; Nugrahini, Nur Ida Panca
Jurnal Pangan dan Agroindustri Vol 4, No 2 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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