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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Fitri Hasrini, Reno
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Hydrocoloids Biofunctional Food from Seaweeds and Its Applications in Food Industry Noviendri, Dedi; Fitri Hasrini, Reno
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

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Abstract

Hydrocolloids have a wide array of functional prpperties in foods. The most hydrocolloids from seaweeds are carregeenan, alginate and agar. Carrageenan and agar are sulfates polysaccharides mainly extracted from red seaweeds (Rhodophyceae) while alginate is extracted from brown seaweeds (Phaeophyceae). Gelidium and Gracilaria are the main seaweeds for commercially producing agar. Kappaphycus and Euchema spcies are the main seaweeds for commercialy producing carrageenan. Then, Laminaria and Sargassum species are the main brown algae for commercially producing alginate. Furthermore, hydrocolloids from seaweeds or marine hydrocolloids are apllied in the food industry for their functional characteristics such as emulsifying, thickening, gelling, and stabilizing agent. All of these hydrocolloidsnamely, alginate, agar and carrageenan have received regulatory approvals from the European Council, the United States Food and Drug Administration, Food and Agriculture Organization, and Codex Alimantarius Commision.
(The Characterization of Sweet Potato Flour) Fitri Hasrini, Reno; G Pohan, H; Aviana, Tita
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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Research on the improvement of sweet potato flour processing and characterization of the product had been conducted .the aims of this research was to reduce the enzymatic reactions for sweet potato with the improvement of flour processing,and to characterrize of the product .the steps of this research were include (1) the processing of flour by immersed of raw materials in warm water drying at temperature 50,60,70 oc (2)proximiate analysis of the product including moisture ,ash,protein,fat,crude fiber ,carbohydrate content and energy value (3)analysis and characterization of their physicochemical including yields,speeds of drying,viscosity ,the microscopic of starch granule ,white degree value and gel strenght the results showed that flour had low a maximum viscosity, the shapes of their granule were polygonal circles ,ovals and their size were varied .from this research it shown that immersed that immersed of raw carbohydrste content and energy value ,9,03% : 2,27%: 13,6 :0,44%: 0,99%< 74,7% dan 375 cal/100 g respectively key eord sweet potato ,enzymatic browing reaction ,viscosity ,whitenes .
Pengaruh Perlakuan Awal dengan Variasi Waktu Perendaman dan Jenis Bahan Perendam terhadap Karakteristik Tepung Umbi Ganyong (Canna edulis KERR) Ramadhani Meutia, Yuliasri; Fitri Hasrini, Reno; Abdurakhman, Dede
Warta Industri Hasil Pertanian Vol 31, No 02 (2014)
Publisher : Balai Besar Industri Agro

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Abstract

Permasalahan yang dihadapi dalam pembuatan tepung ganyong adalah terbentuknya warna kehitaman yang dapat menurunkan penerimaan konsumen secara sensori. Penelitian ini bertujuan untuk mempelajari pengaruh jenis bahan perendam dan waktu perendaman umbi ganyong terhadap sifat fisikokimia, derajat putih, dan kekuatan gel dari tepung ganyong yang dihasilkan. Pengaruh yang diamati adalah jenis bahan perendam (Natrium metabisulfit, asam sitrat, dan asam askorbat) dan waktu perendaman (10 - 30 menit) terhadap kecerahan warna tepung ganyong dibandingkan dengan kontrolnya. Parameter yang diamati antara lain derajat putih, komposisi kimia, sifat amilografi, kekuatan gel dan rigiditas tepung ganyong yang dihasilkan. Hasil menunjukkan bahwa perendaman ganyong dengan Na meta bisulfit 0,2% selama 30 menit memiliki kecerahan paling tinggi dibanding kontrol dan perlakuan lainnnya yaitu sebesar 68,94% dengan menggunakan alat pengukur derajat putih. Uji amilografi menunjukkan tepung ganyong dengan perlakuan perendaman natrium metabisulfit 0,2% dan asam sitrat 0,05% selama 10 menit memiliki suhu gelatinisasi paling tinggi dibandingkan kontrol dan perlakuan lainnya. Hasil uji kekuatan gel tepung ganyong menunjukkan bahwa semakin lama waktu perendaman ganyong maka kekuatan gel juga mengalami peningkatan. Kombinasi perlakuan natrium metabisulfit (0,2%) dengan asam sitrat (0,05%) menunjukkan kekuatan gel dan rigiditas tertinggi dibandingkan perlakuan lainnya.
(Lipase Catalysed Intersterification of Red Palm Oil and Coconut Oil Blends to Produce B-Carotene Riched Raw Spreads) Fitri Hasrini, Reno; -, Sugiyono; Hariyadi, Purwiyatno; Andarwulan, Nuri
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

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Abstract

Red palm oil has several characteristics which is very raw spread, especially their high carotenoid content which have many advantages for human health. Enzymatic interesterification (IE) with saturated and middle-along chain fatty acid (coconut oil) is one effective ways improve their physical propertise. the objective of this research was to obtain the best formulation of red palm oil coconut oil blends which have the most similar characteristics with raw spreads commercial and have high B-carotene content. The in this research were (1) Chemical properties analysis from Crude Palm Oil (CPO), including water content, free fatty acid, peroxide value, iod value, and carotenoid total, (2) Refining and chemical properties analysis of Neutralized Red Palm Oil (NRPO), including water content, free fatty acid, peroxide value, iod value, and carotenoid total, (3) Fractionation of neutralized Red Palm Oil (NRPO), (4) Enzymatic interesterification and physicochemical properties analysis, including slip melting point (SMP), carotenoid total, solid fat content (SFC), and fat crystallization behavior. The results showed that product of enzymatic interesterification such as SMP and SFC profiles were higher than without enzymatic interesterification treatment, carotenoid total was not change significantly, and the crystal sizes were larger than treatment before. Enzymatic interesterification results very significant changing on physical properties from NRPO and Rpo and still have high total carotenoid. Formulation of (Rps/Rpo)/CNO with ratio 75:25, 77,5:12,5 and 82,5:17,5 b/b had most similar physical properties with profile raw spreads retail and industry. SMP value of there ratio already included in SMP commercial spreads range that are 32,63; 33,60 and 34,86 oC. After enzymatic interesterification process, total carotenoid only decreased 1,85; 2,97 and 2,93% (363,16; 378,21 and 392,81 ppm become 356,43; 366,72 and 381,32 pmm), and SFC profile on 20, 30 40 oC were similar with SFC profile raw spreads and industry.
Studi Perbandingan Sifat Fisikokimia Minyak Inti Sawit (RBDPKO) Terhidrogenasi dalam Cocoa Butter Substitutes (CBS) dengan CBS Komersial Fitri Hasrini, Reno; Lestari, Nami; Ramadhani Meutia, Yuliasri
Warta Industri Hasil Pertanian Vol 31, No 01 (2014)
Publisher : Balai Besar Industri Agro

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Abstract

Tujuan penelitian ini adalah pengembangan proses pembuatan CBS Minyak Inti Sawit (Refined Bleached Deodorized Palm Kernel Oil, RBDPKO) dengan proses hidrogenasi lalu membandingkan karakter fisikokimia CBS dari RBDPKO dengan beberapa jenis CBS komersial.  Tahapan penelitian yang dilakukan adalah (1) Pembuatan CBS RBDPKO melalui optimasi proses hidrogenasi dan rafinasi; (2) Analisis bahan baku dan produk CBS dari RBDPKO; (3) Karakterisasi produk CBS dan membandingkan dengan CBS komersial. Dari hasil penelitian didapat kondisi optimum proses hidrogenasi CBS RBDPKO adalah menggunakan katalis nikel 0,1% pada alat hidrogenasi (reaktor) kapasitas 5 liter, dengan suhu 184°C, tekanan 2,5 bar, lama proses 6 jam, kecepatan aduk 250 rpm, dilanjutkan proses penyaringan dengan alat filter press, proses bleaching menggunakan bentonit 1% pada suhu 90°C selama 45 menit, proses deodorisasi denganalat rafinasi pada suhu 220°C selama 1,5 jam dan penyaringan kembali dengan alat filter press. Pada kondisi tersebut dapat diperoleh CBS asal RBDPKO dengan tekstur, warna dan bau yang mirip dengan CBS asal RBDPKO komersial, kadar air 0,07%, bebas kotoran, bilangan Iod 2,16 gram Iod/100 gram, asam lemak bebas 0,61% , tidak mengandung asam lemak trans dan nikel, titik leleh berubah dari 26,25°C menjadi 34°C, yaitu berubah wujud menjadi padat, terjadi penjenuhan asam oleat dan asam linoleat oleh atom hidrogen menjadi asam stearat sebagai tanda bahwa terjadi hidrogenasi penuh dan memiliki solid fat content 6,62% pada suhu 35°C dan 1,80% pada suhu 40°C mirip dengan profil SFC CBS komersial dan mempunyai profil triasilgliserol (TAG) yang serupa dengan CBS komersial lainnya.
(The Influence of Preparation Time of Enzymes Fermentation for the Quality of Modified Cassava Flour (MOCAF) Aviana, Tita; G Pohan, H; Fitri Hasrini, Reno
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

Cassava (Manihot esculenta) also called yuca or cassava, is a native plant of south America. cassava is used as an alternative staple food source of carbohydrate .in indonesia one cassava intermediate products is mokaf (modified cassava flour ) whivh is made through fermentation time which are 2 hours (S2)and 24 hours (S24 and P24) and studied their characteristics (moisture ,fibre, ash and flour characteristics including gelatinization characteristic and gel strength) according to analysis including gelatinization characteristics mokaf with 2 hours enzyme preparation time has lower viscosity and gel strength in proximate analysis results ,mokaf with 2 hours enzyme preparation time have a tendency of smaller levels of ash and crude fiber ,buthigher protein. the best treatment for mocaf preparation is 24 hours pra-fermentation followed with fermentation and spinning process before drying ,which produce mokaf with 0,51% ash, 1,88% crude fiber ,0,86% protein and 0,66% fat.
Co-Authors -, Sugiyono Abdurakhman, Dede Andarwulan, Nuri Aviana, Tita G Pohan, H Lestari, Nami Noviendri, Dedi Purwiyatno Hariyadi Ramadhani Meutia, Yuliasri