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All Journal HAYATI Journal of Biosciences Jurnal AGROTEKNOLOGI Pharmaciana: Jurnal Kefarmasian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Aplikasi Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pengabdian Masyarakat Indonesia
Erryana Martati
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

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Detoxification of Gadung Tuber (Dioscorea Hispida denst) by Heating and Acidification in Flour Processing Syafi'i, Imam; Harijono, Harijono; Martati, Erryana
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Gadung (Dioscorea hispida dennst) is a starchy tuber that contains poisoneous compounds, which is cyanide compound.  Therefore its diversification products are limited.  Only crispy fried chip of gadung product is found in the market.  Proper processing should be developed to eliminate the poisoneous compounds and to produce gadung flour which has many applications.  The aim of this research was to find out an optimum pH and duration of heating to eliminate poisoneous compounds in fresh gadung in flour making process.  It was suggested that heating and ph adjustment could activate endogenous enzymes that responsible for hydrolysis of cyanide compounds into free cyanide.  This research used Randomized Block Design with 2 factors.  The first factor was pH (4; 4.5; and 5), and the second factors was incubation time at 450C for 1, 3, and 5 hours.The result showed that incubation time and pH gave significant effect (α = 0.05) on gadung flour.  Incubation time gave significant effect on moisture content, cyanide content, flour yield, sugar total content, hygroscopicity, and ash content.  Meanwhile, pH value gave significant effect on cyanide and fiber content.  Interaction of the two treatments gave significant differences effect on cyanide content.  The best treatment based on physico-chemical parameter of gadung flour was 5 hours of incubation and pH 5.  It had flour characteristics as follows: 11.26% of moisture content; 19.95 ppm of  cyanide content; 67.2% of starch content; 5.35% of sugar total content; 1.85% of fiber content; 3.66% of ash content; 2.59% of hygroscopicity; 9.9% of yield, and 74.91% of brightness valueKeywords: yams flour, cyanide acid, endogenous enzyme
Efectiveness of Whey Protein Consentrates and Dextrins to Maintain Viability of Lactic Acid Bacteria in Frozen Dried Starter Yoghurt Karinawatie, Shanty; Kusnadi, Joni; Martati, Erryana
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to investigate the effect of dextrins (0, 35, 40 and 45% (w/w) as cryoprotectant agent and whey protein concentrates (WPC) (0, 2 and 4% (w/v)) as nutrition which promote lactic acid bacteria (LAB) growth, to maintain viability of LAB in frozen dried yoghurt starter. The result of this study showed that WPC and dextrin can maintain LAB yoghurt in frozen dried starter, effectively. WPC concentrations showed very significant difference on LAB total and water content. Dextrin concentrations showed very significant difference on all parameters. The best treatment resulted from the combination of 4% WPC and 45% dextrin added. The characteristics were LAB total of 8,21 log CFU/g, water content of 5,28% and lightness 71. Yoghurt product made by the best treatment of frozen dried starter were not give significant differences with yoghurt product using liquid starter on LAB total, pH, acidity total and reducing sugar. To make yoghurt, the percentage of frozen dried starter was 7,45% (w/v) whereas the percentage of liquid starter was 2% (w/v).Key Word : LAB viability, frozen dried starter, freeze drying, dextrin, WPC
The Effect of Chitosan on Lipid Profile of Sprague Dawley Rat Blood Serum Martati, Erryana; Lestari, Lily Arsanti
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Chitosan shares characteristic with dietary fiber which can interact with lipids and/or  cholesterol in the intestinal lumen, consequently, reduce their absorption.  The effect of chitosan concentration on the serum cholesterol levels (total cholesterol, HDL, LDL cholesterol and trigliceride) and digesta profile of Sprague Dawley rats were investigated. A two month old Sprague Dawley rats consisted of six groups with seven animals of each group were adapted for one week by giving standard diet (AIN-93). Then they were treated with hypercholesterol diet containing approximately 200 mg/kg cholesterol for one week.  At the end of this week, cholesterol level was measured. The parameter for hypercholesterolemic rats was the raising level of serum cholesterol as much as 130 mg/dl. The first three groups of rats were treated with standard diet (AIN-93) with 0%, 2.5%, and 5%  of chitosan.  The second three groups were treated with hypercholesterol diet with the same treatments as the first one. Blood was drawn from eyes (reorbital plexus) every week for analyzing cholesterol levels (total cholesterol, HDL, LDL cholesterol and triglicerides). At the end of the treatment, seven rats were killed after one day fasting then liver and caecum were collected for analyzing.Research showed that chitosan of 2.5% and 5% in the diet did not alter body and liver weight of the group with standard diet (AIN-93) treatment. Conversely, body wieght decreased and liver weight increased in the hypercholesterol diet treatments. Chitosan also increased digesta weight and cholesterol level either in standard or hypercholesterol diet treatments. Serum profiles showed that chitosan treatment of 2.5% or 5% decreased total cholesterol, LDL cholesterol and triglyceride but increased HDL cholesterol.Keyword: lipid profile, blood serum, chitosan, hypercholesterol
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
Mutu Sosis Lele Dumbo (Claris garipinus) Akibat Penambahan Jenis dan Konsentrasi Binder Widjanarko, Simon B.; Martati, Erryana; Nouvellia, Pritta
Jurnal Teknologi Pertanian Vol 5, No 3 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This paper reported physico-chemical dan sensory properties of cat fish sausages from different types of formula made by different types and concentrations of binder agents. Factorial Randomized Block Design with types and concentrations of binder (skim milk, egg white and soybean flour at 3, 5 and 7 %) was used in this experiment. Each treatments were replicated 3 times. The results showed that best treatment, which was, adding skim milk at 5%, has moisture content 69,77%, protein 49,03%, fat 13,88%, texture 0,0961 mm/g/sec; WHC 54,51%, emulsion stability 98,64%. Sensories determination showed that color score was 4,90; food texture 5,00 and taste 5,40 and this sensories attributes were considered to be more likely acceptable . There was significantly different between this best treatment and controlled on its moisture content, protein, fat, food texture, WHC and emulsion stability, whereas there was significantly differention on food texture based on sensoriy studies, but color and taste were not significantly different.   Key Words :  cat fish, sausage, binder agent
Detoxification of Yam Tuber (Dioscorea hispida Dennst.) by Limited Heating in Yam Flour Processing Harijono, Harijono; Sari, Tassa Agustriana; Martati, Erryana
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Yams is one of the tuber crops in Indonesia. Meanwhile, people still unaware to consumed it and its derivative product because of the toxic compound such as alkaloid (dioscorin) and also cyanide. For that, it is necessary to have a detoxification process so we can have any alternative products from yams which is safe to consumed, for example in the production of yams flour. Detoxification in this research using limited heating method. The limited heating in this research adopted curing method which is commonly used in several food commodity, therefore it could give optimized condition for several endogenous enzymes which contain in yams, one of the function of the enzymes is for decomposing cyanide precursor in yams. Result showed that curing time in 50ºC had significant difference on moisture content, free cyanide content in flour, free cyanide content in yams tuber after curing, starch content, total sugar, crude fiber, and color. But for pH parameter of yams tuber after curing, the result did not show any significant difference.  The best treatment based on physicochemical parameters was the yams flour using curing time of 12 hours in 50ºC.  The characteristics of that yams flour are: moisture content 6,30%, free cyanide contents 13,67 ppm, starch contents 56,42%, crude fiber 3,03%, total sugar 4,91%, rendement yield 26,74%, L* colour 72,20, a* 9,90, b* 21,07, hygroscopicity 2,57%, and gelatinization temperature of 81ºCKeyword: detoxification, yams flour, curing, endogenous enzyme
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
Determination of The Levels of Lead (Pb), Total Microbes and E coli on Blood Cockles Marketed in the Sidoarjo Regency Retyoadhi, Alfa Yusuf; Susanto, Tri; Martati, Erryana
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Blood cockles (Anadara granosa Linn) has filter feeder properties, therefore they may accumulate contaminants such as heavy metals and microorganisms in their flesh. The purpose of this study is to determine the levels of Pb, total microorganisms and total E. Coli of fresh blood cockles marketed in Sidoarjo regency. The samples were randomly taken from the Cemandi Fishery Auction in the district of  Sedati, Sidoarjo and Sidoarjo Fishery Market. In each location,  the samples was randomly obtained from three different places. The levels of moisture, Pb, total microorganisms and total E. coli of the samples were then determined. The results showed that the Pb level of fresh blood cockles in Sidoarjo was 0,0153-0,0523 ppm (at moisture content 75 %). Total microorganisms and E. coli of fresh blood cockles were 3,03x103-20x103 cfu/g and 0,00-20 cfu/100g, respectively. The Pb and total microorganism levels were lower than those of the Indonesia Quality Standard of Agriculture Product and FDA standards. However, from  the seven samples, three of which contained total E Coli exceeding the one of the Indonesia Quality Standard of Agriculture Product and FDA standards. Therefore, it is advised to cooked the blood cockles properly before consumption.   Keyword : fresh blood cockles, Pb, total microorganism, E coli.
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
PERTUMBUHAN ISOLAT BAL ASAL BEKATUL DAN PROBIOTIK KOMERSIAL (Lactobacillus acidophilus dan Lactobacillus casei) PADA MEDIA BEKATUL DAN SUSU SKIM Zubaidah, Elok; Martati, Erryana; Resmanto, Ampu Marojahan
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 1, No 1 (2014): December 2014
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1098.558 KB) | DOI: 10.29122/jbbi.v1i1.549

Abstract

This research was aimed to study the influence of rice bran and skim milk fermentation media on the growth of lactic acid bacteria and their ability in fermenting complex carbohydrates into short chain fatty acids (SCFA). Indigenous lactic acid bacteria (LAB) were isolated from rice bran and commercial probiotic separately and used for fermenting rice bran and skim milk media. Randomized block design was used with 2 factors i.e. fermenting media type and LAB type. The results showed that fermenting rice bran gave significant effect on the LAB growth, indicated by total LAB cell count, total acid concentration, pH and antibacterial activity. The best treatment was J2-B with total LAB count 1.01 ´ 1010 cfu/mL, total acid 1.14%, pH 3.88 and clear zone diameters against Staphylococcus aureus 13.04 mm, Listeria monocytogenes 12.88 mm, Escherichia coli 12.83 mm and Salmonella typhi 12.53 mm. LAB fermenting rice bran for 48 hours produced lactic acid and SCFA. The highest concentrations of lactic acid (122.1313 mM), acetic acid (10.503 mM), and butyric acid (1.56 mM) were produced by fermentation using LAB J2, L. acidophilus, and L. casei isolate, respectively; whereas the highest propionic acid concentration (6,07 mM) was produced by control fermentation.Keywords: Probiotic, indigenous isolate, rice bran, SCFA, skimmed milk ABSTRAKPeneltian ini bertujuan untuk mengetahui pengaruh dedak dan skim milk sebagai media fermentasi bakteri asam laktat, dan kemampuannya mengubah sumber karbon komplek dedak menjadi asam lemak rantai pendek (short chain fatty acids, SCFA). Bakteri asam laktat lokal diisolasi dari dedak dan probiotik. Desain percobaan adalah acak kelompok dengan 2 faktor, yaitu jenis media fermentasi dan jenis bakteri asam laktat. Hasil penelitian menunjukkan bahwa media fermentasi dengan menggunakan dedak menunjukkan pengaruh yang signifikan terhadap pertumbuhan bakteri yang ditunjukkan dari total sel bakteri asam laktat, total asam yang dihasilkan, pH dan aktivitas antibakteri. Fermentasi dengan menggunakan isolat J2-B menghasilkan total bakteri asam laktat 1,01 ´ 1010 cfu/mL, total asam 1,14%, pH 3,88 dan zona hambatan dengan bakteri uji Staphylococcus aureus 13,04 mm, Listeria monocytogenes 12,88 mm, Escherichia coli 12,83 mm dan Salmonella typhi 12,53 mm. Proses fermentasi bakteri asam laktat menggunakan media dedak selama 48 jam mampu menghasilkan asam laktat dan SCFA. Konsentrasi tertinggi asam laktat (122,13 mM), asam asetat (10,50 mM), dan asam butirat (1,56 mM) masing-masing dihasilkan oleh fermentasi menggunakan BAL J2, isolat L. acidophilus, dan isolat L. casei; sedangkan konsentrasi tertinggi asam propionat (6,07 mM) dihasilkan oleh fermentasi kontrol.Kata kunci: Probiotik, isolat lokal, dedak, SCFA, susu skim
Co-Authors AGUSTIN KRISNA WARDANI Ajeng Astrini Brahmanti Alfa Yusuf Retyoadhi Ampu Marojahan Resmanto Ampu Marojahan Resmanto, Ampu Marojahan Dr.Ir. Yunianta, DEA Elok Zubaidah Gabriella Maharani Simamora Harijono Harijono Ida Ayu Ulifah Joni Kusnadi Lailatul Zahro Ausaf Lalong, Paulus Risan F. Lily Arsanti Lestari Lina Novi Ariani, Lina Novi Pritta Nouvellia Puspaningrum, Lilianti Rahmani Rahmani Rizka Ayu Rifdah Ifrada Rizki Ameliya Shanty Karinawatie Simon B. Widjanarko Siti Narsito Wulan Sudarminto Setyo Yuwono Syafi'i, Imam Tassa Agustriana Sari Teti Estiasih Teti Estiasih Tri Susanto Yuliandri, Rahmat Zohan Efendi