Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati
Zuheid Noor
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
OPTIMASI TEKNIK PEMBUATAN TABLET EFFERVESCENT SARI BUAH DENGAN RESPONSE SURFACE METHOD [Optimization of Processing Technique of the Fruit Juice Effervescent Tablet with Response Surface Method] Ansar Ansar; Budi Rahardjo; Zuheid Noor; Rochmadi Rochmadi
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (807.186 KB)

Abstract

This research was aimed to study optimization of processing technique of fruit juice effervescent tablet with Response Surface Method (RSM). The research design used was central composite designs with three dependent variables including X1 (compression force), X2 (the citric acid concentration), and X3 (the sodium bicarbonate concentration), where independent variables was hardness and solubility of the tablet. The results of the research showed that the optimum tablets hardness was 40.53 N that reached at treatment compression force of 2339.8 N; the citric acid concentration of 352.82 mg/gr; and the sodium bicarbonate concentration of 561.62 mg/gr. Whereas the solubilitation of 41.99 second was resulted at treatment compression force of 1417.6 N; 334.24 mg/unit weight citric acid; and 593.90 mg/gr sodium bicarbonate. To get tablet characteristic with high hardness but solubilize quickly, was made at 1500 N compression force; the citric acid concentration 350  mg/gr; and the sodium bicarbonate concentration 500 mg/gr.
Oxidative Stability of Canarium Nut (Canarium indicum and Canarium vulgare) Oil during Storage at 30 and 40 0 C Suhartati Djarkasi; Sri Raharjo; Zuheid Noor; Slamet Sudarmadji
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.225 KB)

Abstract

The aims of this research were to study the effect of temperature and storage on the oxidative stability of crude and refined canarium nut oil extracted from the seeds of Canarium indicum and Canarium vulgare. The experiment was designed to include storage of two type of canarium nut oil at two different temperatures for up to 35 days. The oils (crude and refined) used had the similar condition. Parameter used for oxidative deterioration indicators were two peroxide value, TBARS (thiobarbituric acid reactive substances), and free fatty acid value. The result showed that refining oil can decrease component natural antioxidant of canarium oil cause more sensitive to the oxidation. Increased storage temperature can raise oxidation of crude and refined oils from both species Canarium. The peroxide values of crude and refined oils both Canarium indicum and Canarium vulgare stored at 30 °C were 2.17, 4.35, 3.36 and 3.77 meq O2/kg oil, respectively. When they were stored at 4?C the similar results were 6.21, 19.09, 8.12 and 17.23 meq O2/kg oil. Furthermore, TBARS value of crude and refined oils both for Canarium indicum and Canarium vulgare stored 30?C were 4.55, 7.78, 5.70 and 6.58 µmol MDA/kg oil. When they were stored at 40 °C the similar results were 9.99, 55.46, 12.46 and 43.62 µmol MDA/kg oil.Key words: Canarium nut oil, peroxide value, TBARS
The Role of Surfactant Micelles on the Partitioning of Antioxidant and the Oxidative Stability of Oil-in-Water Emulsion Posman Sibuea; Sri Raharjo; Umar Santoso; Zuheid Noor
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.343 KB)

Abstract

Lipid oxidation system in which the fat is dispersed as emulsion droplets is still not well understood, although a large number of food exist partially or entirely in the form of emulsions. Therefore, this study was intended to examine how surfactant micelles influence the partitioning of antioxidant and hydroperoxides and how it alter the oxidative stability of oil-in-water emulsion. To determine the ability of surfactant micelles upon the partitioning of antioxidant in oil-in-water emulsion, this type of emulsion, containing quercetin at 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyethylene 100 stearyl ether (Brij 700) or polyoxyethylene sorbitan monolaurate (Tween 20) with acetate or phosphate buffer (pH 3.0 or 7.0). Structurally Birj 700 has 5 times longer polyoxyethylene groups than Tween 20. After preparation of the emulsion, surfactant micelles (0-2%) were incorporated into the continuous phase to give a final lipid concentration of 5%. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides, decreased with increasing quercetin concentrations. At pH 3, the peroxide value was higher than that at pH 7. Brij 70 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to the emulsions stabilized by Tween 20. the result showed that solubilization of quercetin into the aqueous into the aqueous phase by Brij or Tween micelles did not alter the oxidative stability of palm oil-in-water emulsion, suggesting that surfactant micelle influenced the oxidation rate by mechanism other than antioxidant solubilization. Key word : Quercetin, surfactant micelles, and oxidative stability
Formula and Compression Forces Optimization on the Characteristic of Effervescent Tablet of Passion Fruits Ansar .; Budi Rahardjo; Zuheid Noor; Suyitno .
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.974 KB)

Abstract

The aims of this research were to determine the influences of formula and compression forces on characteristic of effervescent tablet of fruits cereal. Variation of six formulas and five types of compression forces were studied in this research . Variations of the formula were carried on by combining different ratio of citric acid and sodium bicarbonate (1:3, 1:2, 1:1, 3:1, 2:1, and 2:3 w/w) and compression force of 1000, 2000, 3000, 4000, and 5000 N were applied. Characteristic of effervescent tablet of passion fruits evaluated were texture and dissolution rate. The results of research showed that the compression forces significantly influenced (? > 0.05) on the texture and dissolution rate of effervescent tablet. Variations of formula did not significantly influence (? < 0.05) the texture and dissolution rate. The effervescent tablet of passion fruits of good characteristic was produced by citric acid and sodium bicarbonate ratio of 1:2 w/w with compression force of 3000 N. Key words: formula, compression force, effervescent tablet
Effect of Red Bean Diet on Blood Glucose Concentration of Alloxan-Induced Diabetic Rats Y Marsono; Zuheid Noor; Fitri Rahmawati
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.468 KB)

Abstract

Hypoglycemic response of red bean were evaluated in alloxan-induced diabetic rats. The objective of this research was to evaluate the effect of red bean (Vigna umbellata) diet compare with soy bean diet on blood glucose concentration in alloxan-induced diabetic rats. Thirty male Sprague-Dawley (SD) rats (250-300 g) were diabetic induced by alloxan injection (80 mg/kg of body weight by intra muscular injection). They were divided into three groups of ten rats. They were fed (1) Standard diet (STD), (2) Red bean diet (KM), and (3) Soy bean diet (KD) for 28 days. Concentration of serum glucose were determined before injection (0 day),after injection (day 17th) and every sweek during diet intervention (day 24,31,38 and 45th) It was found that alloxan injection increased serum glucose concentration of STD, KM, and KD rats. After 28 days intervention, red bean decreased the serum glucose concentration from 217, 87 mg/dL to 57,70 mg/dL (69 %) in KM groups and from 218,94 mg/dL to 76,82 mg/dL (65 %) in KD groups, but standard diet (STD) were decreased less than both of KM and KD diet. Key words : Diabetic, alloxan-induced, hypoglicemic, red bean, and soy bean
Aktivitas Trypsin Inhibitor Berbagai Varietas Biji Kedelai (Glycine max L.) dan Perubahannya Selama Perkecambahan Biji dari Varietas Terbaik Bayu Kanetro; Zuheid Noor; Retno Indrati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 12, No 1 (2007): February 2007
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v12i1.2529

Abstract

This study investigated the activity of trypsin inhibitor (TI) of some soybean (Glycine max L.) varieties and the change in TI activity during seed germination of the best variety. The research was aimed to determine the best variety of soybean and germination time based on the highest TI activity. There were 5 varieties of soybeans, Paderman, Argomulyo, Kaba, Sinabung, and Ijen. The best variety of soybean was Sinabung as shown by the highest TI activity. The soybean of Sinabung variety was germinated for 6 various germination times at 12, 24, 36, 48, 60 and 72 hr. The result showed that the variation of germination time changed TI activity. TI activity decreased significantly after 36 hr of germination of soybeans. The best time of germination was 36 hr.
Co-Authors Ansar . Ansar Ansar Bayu Kanetro Budi Rahardjo FITRI RAHMAWATI Gregoria S. S. Djarkasi Posman Sibuea Rochmadi Rochmadi Slamet Sudarmadji Sri Raharjo Suyitno . Umar Santoso Y Marsono Yundari, Yundari