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All Journal Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Aplikasi Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Agroindustrial Journal
Ella Saparianti
Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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PEMBUATAN MENTEGA MANGGA (KAJIAN PENGARUH PROPORSI MINYAK DAN SHORTENING TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK MENTEGA MANGGA) Noviria, Michelle; Yuwono, Sudarminto Setyo; Saparianti, Ella
Jurnal Pangan dan Agroindustri Vol 1, No 1 (2013)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Mangga cukup dikenal masyarakat. Namun sangat disayangkan, pengembangannya baru sampai pada bahan isian produk bakery. Maka perlu dilakukan pengembangan, salah satunya mentega buah, di mana komposisinya menggunakan mentega putih (memberi tekstur bagi produk) dan minyak (memberi rasa gurih). Penelitian ini disusun dengan menggunakan Rancangan Acak Kelompok yang disusun secara faktorial dengan faktor I adalah konsentrasi minyak yang terdiri dari 3 level dan faktor II adalah konsenstrasi shortening yang terdiri dari 3 level. Data hasil pengamatan dianalisis dengan ANOVA dan apabila hasil analisis menunjukkan beda nyata dilakukan uji lanjut BNT. Hasil penelitian menunjukkan pengaruh nyata terhadap kadar air, warna, rasa, tekstur, dan kenampakan mentega mangga. Perlakuan terbaik parameter fisik dan kimia adalah mentega mangga dengan konsentrasi minyak 5% dan shortening 30% dengan pH 4,35, kadar air 32,5%, kadar lemak 35,6%, total gula 29,8%, kecerahan 72,6, kekuningan 49,6, dan daya oles 18,3 cm. Kesukaan panelis terhadap aroma mentega mangga sebesar 4,95 (agak menyukai), rasa 5 (agak menyukai), tekstur 5,25 (agak menyukai), warna 5,45 (agak menyukai), dan kenampakan 5,15 (agak menyukai).   Kata kunci: Mentega Mangga, Konsentrasi Minyak dan Konsentrasi Shortening
EFEK PREBIOTIK DAN SINBIOTIK SIMPLISIA DAUN CINCAU HITAM (Mesona palustris BL) SECARA IN VIVO: KAJIAN PUSTAKA [IN PRESS OKTOBER 2014] Senditya, Meirza; Hadi, Mohammad Sofyan; Estiasih, Teti; Saparianti, Ella
Jurnal Pangan dan Agroindustri Vol 2, No 3 (2014)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Cincau hitam (Mesona palustris BL) merupakan tanaman khas Asia Tenggara. Tanaman ini banyak terdapat di Indonesia terutama di Jawa, Sumatera, dan Sulawesi. Tanaman ini mengandung komponen pembentuk gel (KPG) berupa hidrokoloid jenis gum yang bersama-sama pati akan membentuk gel yang kokoh.Gum adalah bentuk serat pangan larut air yang tidak dapat diuraikan oleh sistem pencernaan manusia normal yangdiduga dapat difermentasi oleh bakteri probiotik dalam usus besar sehingga menghasilkan efek kesehatan bagi manusia. Kombinasi probiotik dan prebiotik tersebut dinamakan sinbiotik. Kombinasi ini memiliki keuntungan meningkatakan daya tahan hidup bakteri probiotik karena substrat yang spesifik telah tersedia untuk proses fermentasi sehingga manusia mendapatkan manfaat yang lebih sempurna dari kombinasi ini.Tujuan penelitian ini adalah untuk mengetahui pengaruh efek pemberian asupan prebiotik berupa KPG cincau hitam (Mesona palustris BL) dengan probiotik B. bifidumdan probiotik komersial (sinbiotik) terhadap pertumbuhan bakteri probiotik dan penghambatan bakteri E. coli pada saluran pencernaan tikus Sprague Dawley.   Kata kunci: Cincau hitam, Komponen pembentuk gel, Prebiotik, Probotik, Sinbiotik
Amobilisasi Sel Pediococcus Acidilactici F11 Penghasil Bakteriosin Pada Gel Kalsium Alginat Saparianti, Ella
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Immobilized cell Pediococcus acidilactici F11 that can produce bacteriocin in calciumalginate gel was studied.  This research was conducted to observe the ability of immobilized cell toproduce bacteriocin in TGE broth with initial pH 6,5 in a shaker waterbath at 100 rpm and 37Cfor 24 hours. The cell was immobilized by dropping the mixed of 3% sodium alginate with microbial cells to0,1 M calcium chloride solution.  More than 99% of cell introduced was successfully immobilized. The cell density in beads was in the range of 1,4 x 109 to 1,6 x 1010 cfu /g beads. The ability of immobilized cell and free cell to produce bacteriocin was similar qualitatively.  Theyalso showed similar pH profile during the time of fermentation.Keywords:  immobilized cell, Pediococcus acidilactici F11, bacteriocin, calcium alginate gel
Microbes Inactivation by Combination of Pulsed Electric Field and Heat Treatment on Coconut Water for Isotonic Drink Saparianti, Ella; Harijono, Harijono; Wulandari, Budi Dwi
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Pulsed electric field is one of non-thermal food preservation method. Pulsed electric field has more advantages than thermal preservation. It can inactivate microbe without reducing flavor, taste, and nutrition, compared to traditional thermal sterilization. Coconut water contains natural electrolytes. There are some recognized benefits of coconut water, one of them is as a natural isotonic drink. The aim of this research were to understand the effectiveness of microbe inactivation with pulsed electric field with or without heat treatment on coconut water, and to understand chemical changes of this process.  Experimental design used in this research was randomized block design with 2 factors. The first factor was pretreatment (heat treatment and without heat treatment) and the second factor was the magnitude of electric field which were 0.60; 0.75; 1.20, and 1.50 kV/cm). Pulsed electric field of 1.50 kV/cm without heat treatment reduced total microbes of 3 log cycles and total of E. coli of 2 log cycles. Heat treatment could reduce total microbes of 2 log cycles. Whereas pulsed electric field combined with heat treatment reduced total microbes of 5 log cycles and destroyed E. coli. Pulsed electric field with heat treatment was in microbial and E. coli inactivation than without heat treatment, but this treatment decreased sodium and potassium content of coconut water. Pulsed electric field with heat treatment produced more reducing sugar and decreased more vitamin C than without heat treatment.Key words: pulsed electric field, heat treatment, isotonic drink, coconut water
Simple Starch Modification Using Physical, Chemical and Combined Physical and Chemical Methods to Produce Pre-cooked Flour Rich in Resistant Starch Made of Corn, Potato and Cassava Wulan, Siti Narsito; Saparianti, Ella; Widjanarko, Simon B.; Kurnaeni, Nina
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was conducted to evaluate a resistant starch formation in pre-cooked flour made of various native starches using different method of precooking. The raw materials used as the source of native starches were corn, potato and cassava. The types of respective treatment were the physical method, i.e. boiling the raw materials followed by cooling at 4˚C; the chemical modification was carried out by boiling the raw materials in Ca(OH)2 solution; and the combined method of physical and chemical which was performed by boiling the raw materials in Ca(OH)2 solution then cooling at 4˚C.  Each treatment was aimed to produce a specific effect on the starch, i.e.  To promote retro gradation (the physical method), cross-linking (the chemical modification), and the both of them (the combined method). The treated samples were then dried and milled to obtain the pre-cooked flour. The results showed that the method of pre-cooking affected the chemical composition of the individual corn, potato, and cassava flours. The degree of resistant starch formed varied with the raw materials as well as the method of pre-cooking. The combined method of physical and chemical pre-cooking applied on the corn starch produced the highest level of resistant starch (9.98%). Key words:  resistant starch, starch modification, pre-cooking treatment, cross-linking
Karakterisasi Kimiawi Tepung Sereal Terfermentasi oleh Bakteri Asam Laktat dan Saccharomyces Cereviceae Putri, Widya Dwi Rukmi; Zubaidah, Elok; Saparianti, Ella; P.S., Monika Maria
Jurnal Teknologi Pertanian Vol 4, No 1 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Cereal and legume based product have low digestion because consist of complex component that hard to digest. Fermentation cereal by microbe can improve this condition. This research aims to know the effect of fermentation instant cereal by Lactic Acid Bacteria and Saccharomyces cereviceae. The result showed decreasing starch concentration, increasing total acid and N-amino concentration. Keyword: fermentation, cereal
Isolation of Lactic Acid Bacteria from Cabbage and Their Potensial Inhibition to Pathogenic Bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, dan Salmonella thypimurium) Purwohadisantoso, Kristian; Zubaidah, Elok; Saparianti, Ella
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Today, the growth of food industries has encouraged significant role of lactic acid bacteria for food processing such as for producing antibacterial agent. Cabbage is one of lactic acid bacteria sources.  However, the pathogenic bacterial inhibition capability of lactic acid bacteria isolated from cabbage is still unknown.  Also its ability to produce bacteriocin has not been elucidated.  This research is aimed to isolate and to confirm lactic acid bacteria from cabbage, as well as to study their ability to inhibit certain pathogenic bacteria.  The results showed that there were 8 lactic acid bacteria isolates wuth characteristics as follow: the morphology was round, white color, and classified as positive gram bacteria, negative catalase test, not capable to produce gas.  They were supposed as homofermentatitive lactic acid bacteria. All of isolates could inhibit the growth of Staphylococcus aureus, Eschericia coli, Listeria monocytogenes, and Salmonella typhimurium. K512 isolate had the highest capability to inhibit the growth of Eschericia coli (inhibition diameter of 11.53 mm) and Salmonella typhimurium  (inhibition diameter of 11.60 mm).  K45 isolate had the highest ability to inhibit the growth of Staphylococcus aureus  (inhibition diameter of 10.53 mm). K41 isolate had the growth inhibition capability to Listeria monocytogenes  (inhibition diameter of 11.67 mm). Bacteriocin producing test showed that all of the isolates had no growth inhibition to four tested pathogenic bacteria.Keywords: isolation, lactic acid bacteria, antimicrobial activity, bacteriocin
HYDROLIZE CANE WASTE To GLUCOSE by Trichoderma viride (Study on Cane Waste Concentration and Fermentation Time) Saparianti, Ella; Dewanti, T.; Dhoni, S. K.
Jurnal Teknologi Pertanian Vol 5, No 1 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Trichoderma viride is the one of selulolitic microorganisms that can produce glucose  from selulose rich material such as cane waste.  This research was conducted to study the effect of cane waste concentration and  fermentation time on glucose yield of the liquid.  Completely Randomized Block Design (CRBD) was employed on this research with two factors.  Factor I is cane waste concentration (2, 5, 8%) and factor two is fermentation time (5, 10 15 days). The result showed that cane waste concentration significantly (α=0,01) affected  glucose yield, selulolitic activity, viscosity, and total dissolved  solid.   Fermentation time siginificantly (α=0,01)  affected glucose yield, total molds, selulolitic activity, viscosity, and total dissolved  solid. The high glucose yield (13,442%)  was reached at  cane waste concentration of 8% and  fermentation time of 15 days.   This treatment caused selulose of 18,829% was hydrolyzed with selulolitic activity of  74,678 NCU, total molds of 65,33 x 105, viscosity of 9,387 x 10-3 centipoise , and total dissolved  solid of 6,47 (brix).   Key words : cane waste, glucose, selulolitic activity, Trichoderma viride
Effect of Carrot Juice Substitution and Fermentation Condition on the Characteristics of LAB-Fermented Milk Drink Zubaidah, Elok; Saparianti, Ella; Mawardhani, Marrisa
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The physicochemical, microbiological and sensory characteristics of lactic acid bacteria-fermented milk drinks partly substituted with carrot juice processed at different fermentation conditions were studied. Part of the milk was substituted with carrot juice at a level of 0, 5, 10, and 15% and the fermentation condition of 37°C for 24 hours and 42°C for 8 hours employing Lactobacillus casei, respectively. It was found that the growth of the bacteria and the production of acid were higher on the product fermented at 37°C for 24 hours. A higher level of carrot juice substitution resulted in the increase of the bacteria population and acid level, but reducing the levels of sugar, ß- carotene, total soluble solids and viscosity. The best product in term of physicochemical and microbiological characteristics, was obtained by substitution of carrot juice at a level of 15% and  fermentation at 37°C for 24 hours, but it had better sensory characteristics when fermented at 42°C for 8 hours.   Key words: fermented milk drink, carrot juice substitution, fermentation condition
Microencapsulation of Carotene Extracts from Neurospora sp. Spores With Protein Based Encapsulant Using Spray Drying Method. Pahlevi, Yusra Widya; Estiasih, Teti; Saparianti, Ella
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Neurospora sp. produces intracellular carotenoids pigment stored in its conidia, makes orange color appearance. Carotene was extracted from spores using acetone-hexane (2:1) as solvent and virgin coconut oil (VCO) was used to facilitate dilution of carotene extract. The objective of this research was to obtain the appropriate type of encapsulant and proportion of core material to obtain good quality carotene microcapsules for food industry and health purposes.This research was conducted by randomized block design with 2 factors. The first factor was type of encapsulant (soy proteinate isolate, sodium caseinate, and whey protein isolate) and the second factor was proportion of carotene extract (20, 30 and 40% w/w on encapsulant basis).The result of this study showed that microcapsule with sodium caseinate as encapsulant and 30% proportion of carotene extract had the highest microencapsulation efficiency, total carotenes, and carotenes retention values. Whereas microcapsule with soy proteinate isolate and 20% proportion of carotene extract had the highest water content and microcapsule yield. Microcapsule with soy proteinate isolate had the highest red and yellow value, and sodium caseinate had the highest lightness value. The most stable microcapsule during storage at temperature of 70oC was microcapsule with sodium caseinate as encapsulant and 20% proportion of carotene extracts.Key words: carotene, Neurospora sp., protein based encapsulant, microencapsulation
Co-Authors Ardini Fitriana Ramdhani Budi Dwi Wulandari Elok Zubaidah Harijono Harijono Harijono Harijono Irma Sarita Rahmawati Josep Hindrawan Kristian Purwohadisantoso La Chovia Hawa Marrisa Mawardhani Meirza Senditya Meirza Senditya Michelle Noviria Michelle Noviria Mohammad Sofyan Hadi Monika Maria P.S. Nina Kurnaeni S. K. Dhoni Simon B. Widjanarko Siti Narsito Wulan Sudarminto Setyo Yuwono T. Dewanti Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Widya Dwi Rukmi Putri Yusnita Liasari Yusra Widya Pahlevi Yusry Muqit Suryawira