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PENGEMBANGAN TEKNOLOGI PEMBUATAN BIOPOLIMER BERNILAI EKONOMI TINGGI DARI LIMBAH TANAMAN JAGUNG (Zea Mays) UNTUK INDUSTRI MAKANAN: CMC (CARBOXYMETHYLCELLULOSE) Lestari, Puji; Hidayati, Titi Nur; Lestari, Siti Hanum Indah; Marseno, Djagal Wiseso
Program Kreativitas Mahasiswa - Penelitian PKM-P 2013
Publisher : Ditlitabmas, Ditjen DIKTI, Kemdikbud RI

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Corncobs is agricultural waste that have ascent amounts every years. The purposes of this research were to obtain information cellulose alternative source from corncobs for material of CMC; get optimum condition of synthesis CMC with food grade of DS and the characteristic of pH, viscosity, purity CMC. Synthesis CMC through alkalization and carboxymethylation process. The variation of NaOH concentration are 7,93; 10,00; 15,00; 20,00; 22,07% in alkalization and variations amount of NaMCA are 4,5858; 5,0000; 6,0000; 7,0000; 7,4142 Â gram in carboxymethylation. The result was cellulose content in corncobs is 62,80 %. The optimum condition which obtained from 15% NaOH and 5,04 g NaMCA gave CMC with DS 0, 82 ; pH 7,64 ; purity 99,52 % ; and viscosity 25,40 cps. Â Keywords: CMC, corncob, DS

Antioxidant Activity of Crude Polyphenol Extract from Microwave Roasted Cocoa Bean Supriyanto .; Haryadi .; Budi Rahardjo; Djagal Wiseso Marseno
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Microwave heating is faster than the conventional way, therefore it is interesting to apply this technology for cocoa roasting. This research aimed to analyze the effect of microwave roasting of ground cocoa nib on the antioxidative properties of the crude polyphenol extract from the product.The results indicated that microwave roasting of ground cocoa nib for 5 min, adjusted at 20% of the full power (900W) gave no significant difference in the inhibition of linoleic acid oxidation and scavenging of DPPH radical activity of the crude polyphenol extract compared to that of the conventional roasting at 140 0C for 40 min. But the product showed higher reduction of ferric ion activity and lower chelating ferro ion activity. The crude polyphenol extract inhibited linoleic acid oxidation and scavenged DPPH free radical. The inhibition was lower than that of either BHT or a-tocoferol at concentrations lower than 400 ug/ml for linoleic acid oxidation and lower than 40 ug/ml for DPPH free radical scavenging. The crude polyphenol extract reduced ferric ion, though lower than BH.T Key words : Cocoa bean, microwave, roasting, polyphenol, antioxidant activity.

Kinetika Pertumbuhan Mikrobia dan Kemunduran Mutu Bakso Berpelapis Edible Aktif Berbasis Pati Kimpul (Xanthosoma sagittifolium) pada Berbagai Ketebalan Warkoyo Warkoyo; Budi Rahardjo; Djagal Wiseso Marseno; Joko Nugroho Wahyu Karyadi
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Quality deterioration of food material with active edible coated depends on product properties, environment andproperties of coating. Properties of coating are influenced by the type and amount of the basic constituent materials, plasticizers, and active coating ingredient. The objective of this research was to determine the kinetics of microbial growth, and quality deterioration of X. sagittifolium starch-based coated meatball with various thicknesses. The treatments tested in this study were thickness of edible coatings (0.43; 0.48; 0.53; 0.58 mm). Observation parameters were the number of microbes (total microbial, and Pseudomonas aeruginosa), protein content, TVB-N, water losses, and texture. The results showed that active edible coatings thickness significantly affected of microbes number, and TVB-N, but did not affect protein content, water losses, and meatball texture. Microbial growth (TPC and P. aeruginosa) changed exponentially with the rate of increase of 0.049 to 0.055 per hour for TPC and from 0.071 to 0.075 per hour for P. aeruginosa or 0.026 per mm.hour times the thickness. TVB-N content changed linearly with the rate of increase of 0.132 to 0.153 mg/100g.hour or 0.206 mg/100g.mm.hour times the thickness. X. sagittifolium starch-based active edible coating with potassium sorbate as active ingredient and 0.43 mm coating thickness could prolong meatball shelf life up to 4 times longer than control.ABSTRAKKemunduran mutu bahan pangan yang terlapisi pelapis edible aktif tergantung kepada sifat produk, kondisi lingkungan, dan karakter pelapis. Karakter pelapis dipengaruhi oleh jenis dan jumlah dari bahan dasar penyusun, plasticizer, dan bahan aktif yang digunakan. Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi edible aktif berbasis pati umbi kimpul (X. sagittifolium) dengan berbagai ketebalan. Perlakuan dalam penelitian ini adalah ketebalan pelapis edible yang berbeda (0,43; 0,48; 0,53; 0,58 mm). Parameter pengamatan meliputi jumlah mikrobia (total mikrobia dan Pseudomonas aeruginosa), kadar protein, TVB-N, susut bobot, dan tekstur. Hasil penelitian menunjukkan bahwa ketebalan pelapis edible aktif berpengaruh nyata terhadap populasi mikrobia, dan TVB-N, serta berpengaruh tidak nyata terhadap kadar protein, susut bobot, dan tekstur bakso. Pertumbuhan mikrobia (TPC dan P. aeruginosa) berubah secara eksponensial dengan laju peningkatan sebesar 0,049-0,055 per jam untuk TPC, dan 0,071-0,075 per jam untuk P. aeruginosa atau sebesar 0,026 per mm.jam kali ketebalan. Kadar TVB-N bakso berubah secara linier dengan laju peningkatan sebesar 0,132-0,153 mg/100g.jam atau sebesar 0,206 mg/100g.mm.jam kali ketebalan. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat dengan tebal 0,43 mm dapat meningkatkan umur simpan bakso sampai 4 kali lebih lama dibandingkan bakso tanpa pelapis.

Kinetika Pertumbuhan Mikrobia dan Kemunduran Mutu Bakso Daging Terlapisi Pati Umbi Kimpul (Xanthosoma sagittifolium) yang Diinkorporasi Kalium Sorbat Warkoyo Warkoyo; Budi Rahardjo; Djagal Wiseso Marseno; Joko Nugroho Wahyu Karyadi
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The rapidity of microbial growth as damage agents indicates quality deterioration of food as its substrate. The presence of active coatings on the surface of the food material will affect to both of microbial growth rapidity and food quality deterioration. The objectives of this research were to determine the kinetics of microbial growth and quality deterioration of X. sagittifolium starch-based coated meatballs incorporated with potassium sorbate. Various potassium sorbate concentration onedible coatings were tested in the research. Observation parameters included the number of microbes, protein content, TVB-N, weight losses, and texture. The results showed that the addition of potassium sorbate signiﬁcantly affected the number of microbes, TVB-N, and texture. However, it did not signiﬁcantly affect to the protein content and weight losses of meatballs. The number of microbes increased exponentially with the inhibition rate of 0.101 times of potassium sorbate concentration, while TVB-N and the texture of meatballs changed linearly with the inhibition rate of 0.584 and 0.036 times of potassium sorbate concentration respectively. The active starch-based edible coatings with 0.6% potassium sorbate incorporated increased the shelf life of meatballs up to 4 days, while the meatballs without coating only lasted less than 1 day.ABSTRAKKecepatan pertumbuhan mikrobia sebagai agen kerusakan dapat mengindikasikan kemunduran mutupangan sebagai substratnya. Adanya pelapis aktif pada permukaan bahan makanan akan mempengaruhi keduanya.Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi pati umbi kimpul (X. sagittifolium) yang diinkorporasi kalium sorbat. Perlakuan yang dicoba dalam penelitian ini adalah konsentrasi kalium sorbat yang berbeda pada pelapis edible. Parameter pengamatan meliputi jumlah mikrobia, kadar protein, TVB-N, susut berat, dan tekstur.Hasil penelitian menunjukkan bahwa penambahan kalium sorbat berpengaruh nyata terhadap jumlah mikrobia, TVB-N, dan tekstur, serta berpengaruh tidak nyata terhadap kadar protein dan susut berat bakso. Jumlah mikrobia meningkat secara eksponensial dengan laju penghambatan 0,101 kali konsentrasi kalium sorbat, sementara TVB-N, dan tekstur bakso berubah secara linier dengan laju penghambatan masing-masing sebesar 0,584 dan 0,036 kali konsentrasi kalium sorbat. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat 0,6% dapat meningkatkan umur simpan bakso sampai 4 hari, sementara bakso tanpa pelapis hanya bertahan kurang dari 1 hari.

Perubahan Suhu, Kadar Air, Warna, Kadar Polifenol dan Aktivitas Antioksidatif Kakao Selama Penyangraian dengan Enerji Gelombang Mikro Supriyanto Supriyanto; Haryadi Haryadi; Budi Rahardjo; Djagal Wiseso Marseno
agriTECH Vol 27, No 1 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Heat penetrated slowly during conventional roasting of cocoa resulting in possibly less effective and gradation change. In this experiment microwave energy was applied to reast cocoa nib. The objective of this research was to study changes of temperature, moisture content, color, polyphenol content and antioxidative activity during microwave roasting of ground cocoa nibs. Ground cocoa nib passing through 20 mesh screen wa contained on glass bowl, and then heated in a microwave oven for 2-12 min. Conventional roasting using electric oven at 140ºC for 40 min was conducted for comparison. The result indicated that microwave roasting took a shorter time compared to that using conventional method as shown by the increasing temperature rate and the decreasing rate of moisture and polyphenol contents, i.e.10, 11 and 13 times faster than those given by the conventional roasting, respectively. Microwave roasting was more suitable for high roasting to get dark brown product. The trends of inhibition of linoleic acid oxidation by the product roasted using micorwave energy were similar to that of conventionally roasted, ground cocoa, i.e. 85-90%. A longer roasting of ground cocoa nibs was caused the polyphenol content in product more minimize, but this matter did not have an effect on reality to antioxidative activity of this product.ABSTRAKPada penyangraian biji kako cara konvensional proses pemanasan berlangsung lambat, sehingga tidak efisien dan senyawa dalam biji kako banyak mengalami perubahan terutama kandungan polifenol dan aktivitas antioksidatifnya. Penelitian ini bertujuan untuk menentukan pengaruh penyangraian keping biji kakao menggunakan enerji gelombang mikro (EGM) terhadap perubahan suhu, kadar air, warna, kandungan polifenol dan aktivitas antioksidatif produk yang dihasilkan, dibandingkan dengan penyangraian konvensional. Hancuran keping biji kako lolos ayakan 20 mesh sebanyak 50 g, ditempatkan dalam mangkok gelas, dipanaskan dalam oven EGM 900 watt, 2450 MHz selama 2 sampai dengan 12 menit pada power 20%. Penyangraian konvensional dilakukan menggunakan oven listrik pada suhu 140ºC selama 20 menit sampai dengan 140 menit. Hasil penelitian menunjukkan bahwa penyangraian dengan EGM menghasilkan kenaikan suhu 10 kali lebih besar, penurunan kadar air dan kansungan polifenol masing-masing 11 dan 13 kali lebih besar, dibandingkan dengan penyangraian konvensional. Penyangraian menggunakan EGM lebih cocok untuk penyangraian tingkat berat dengan produk yang berwarna coklat kehitaman. Pola perubahan aktivitas penghambatan oksidai asam linoleat selama penyangraian menggunakan EGM adalah serupa dengan pola perubahan pada penyangraian konvensional, dengan nilai antara 85-90%. Selama penyangraian kandungan polifenol menurun, dengan pola mendekati garis lurus. Perubahan kandungan polifenol selama penyangraian tidak berkorelasi secara nyata dengan perubahan aktivitas penghambatan oksidasi asam linoleat.

Sifat Fisik, Mekanik dan Barrier Edible Film Berbasis Pati Umbi Kimpul (Xanthosoma sagittifolium) Yang Diinkorporasi dengan Kalium Sorbat Warkoyo Warkoyo; Budi Rahardjo; Djagal Wiseso Marseno; Joko Nugroho Wahyu Karyadi
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Xanthosoma sagittifolium starch has the potential to be developed as a base for edible film, because it was hydrocolloid compound, as well as renewable natural resources, widely available and easy to obtain its. High amylose content of X. sagittifolium starch (35.34%), twice than cassava starch, so that it possible to produce strong and flexible edible film. The presence of the active ingredient in edible film with different it kinds and amounts would produce different properties too. The purpose of this study was to evaluate the physical, mechanical and barrier properties of active edible film due to variation of concentration of starch and potassium sorbate. Edible films have produced characteristics for tensile strength from 0.399 to 1.390 MPa, elongation from 14.943 to 31.647%, thickness from 0.065 to 0.081 mm, water vapor transmission rate from 10.095 to 15.247 g.mm/m2.day, solubility from 27.126 to 59.846% and transparency from 0,719 to 1,063. To increase starch made elevation of edible film tensile strength, thickness, WVTR, and the smoothness, as well as decrease its water solubility, while increasing potassium sorbate would increase elongation and WVTR, as well as decrease the tensile strength. ABSTRAKPati umbi kimpul (Xanthosoma sagittifolium) mempunyai potensi untuk dikembangkan sebagai bahan dasar edible film, karena pati merupakan senyawa hidrokoloid, sebagai sumber daya alam yang dapat diperbaharui, tersedia secara luas dan mudah didapat. Kandungan amilosa pati umbi kimpul cukup tinggi (35,34%), dua kali lebih besar dibandingkan amilosa pati ubi kayu, memungkinkan untuk menghasilkan edible film yang kuat dan fleksibel. Keberadaan kalium sorbat dalam edible film dengan jumlah yang berbeda akan menghasilkan sifat yang berbeda pula. Tujuan penelitian ini adalah untuk mengetahui sifat fisik, mekanik dan barrier edible film aktif akibat variasi konsentrasi pati umbi kimpul dan kalium sorbat. Edible film yang dihasilkan mempunyai karakter kuat tarik 0,399-1,390 MPa, persen pemanjangan 14,943-31,647%, ketebalan 0,065-0,081 mm, WVTR 10,095-15,247 g.mm/m2.hari, kelarutan 27,126-59,846% dan transparansi 0,719-1,063. Penambahan pati menyebabkan kuat tarik, ketebalan, laju transmisi uap air, dan kehalusan permukaan edible film meningkat, tetapi kelarutannya dalam air menurun, sedangkan penambahan kalium sorbat dalam edible film menyebabkan persen pemanjangan dan laju transmisi uap air meningkat, tetapi kuat tariknya menurun.

Pengaruh Penyangraian dengan Enerji Gelombang Mikro Terhadap Polifenol dalam Hancuran Keping Biji Kakao Supriyanto Supriyanto; Haryadi Haryadi; Budi Rahardjo; Djagal Wiseso Marseno
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Polyphenols play important roles in taste and flavour development as well as antioxidative property of cocoa products. Chemical changes of the polyphenols occurring during conventional roasting was due to exposure to the oxygen of surrounding air at high temperature(110-200oC) for 20 up to 60 min, depend on the degree of roasting. Shorter time was needed to roast the cocoa nib by using microwave energy. The objective of this research was to investigate changes of polyphenol compounds during microwave roasting of ground cocoa nibs. Deshelled and ground cocoa nib passing through 20 mesh screen was roasted using microwave oven at 20% power for 5 min. Conventional roasting conditions were also adopted for treating the sample using an electric oven at 140 oC for 40 min as comparison. The polyphenols was extracted with acetone 80% and then freez dried. The crude extract was characterized for total polyphenols. Polarity of the polyphenolic fractions was analyzed from the crude extract as well as the ethyl acetate soluble extract by HPLC. Chemical bond of the compounds were detected by Fourier Transform Infrared Spektrophotometer (FTIR). Results indicated that the conventional roasting tend to decrease the polyphenols content while microwave roasting was increase, though the data showed significantly no difference (p≤0,05) . HPLC separation suggested that the roasting of the sample increased in polarity, though FTIR spectra showed similarity in quantity of O-H, C-H, and C=C bonds respectively The microwave oven roasting gave one small additional fraction compared to both sample extracts from the conventional roasted and the unroasted samples which gave two fractions. Further, the ethyl acetate soluble extract from the microwave sample gave eight chromatographic fractions while from those conventional roasted and the unroasted gave two fractions and one fraction, respectively.

Ekstraksi Selulosa dari Pod Husk Kakao Menggunakan Sodium Hidroksida Gatot Siswo Hutomo; Djagal Wiseso Marseno; Sri Anggrahini; Supriyanto Supriyanto
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Cacao pod husk contains some compounds like pectin, lignin, hemicelluloses and cellulose, and other compounds suchas caffeine and theobromine. Especially for cellulose should be modiÞ ed as derivates which it have multi functionsin food application. Extraction cellulose from pod husk cacao was investigated. The aim of the research was to Þ ndthe concentration of sodium hydroxide for cellulose extraction from pod husk cacao. Bleaching for cellulose werecarried out twice using sodium hypochlorite 3% (oxydator) and sodium bisulÞ t 3% (reductor) to rise lightness. FT-IRand X-Ray spectra were detected in cellulose. Cellulose extracted using sodium hydroxide from pod husk cacao about26.09% (db) with crystalline 27.14%, ash content 6.56% (db), WHC 5.87 g/g and OHC 2.74 g/g. It could be concludedthat sodium hydroxide 12% is the best level to extract cellulose from pod husk cacao with double bleaching.ABSTRAKPod husk kakao banyak mengandung komponen kimia seperti pektin, lignin, hemiselulosa dan selulosa serta beberapakomponen yang lain yaitu caffein dan theobromine. Khusus selulosa dapat dilakukan modiÞ kasi sebagai turunanselulosa yang mempunyai banyak fungsi serta dapat diaplikasikan untuk pangan. Penelitian ekstraksi selulosa dari podhusk kakao telah dilakukan. Tujuan penelitian ini adalah untuk memperoleh konsentrasi sodium hidroksida sebagaibahan untuk ekstraksi selulosa dari pod husk kakao. Selulosa pada pod husk kakao terikat sangat kuat dengan lignin,sodium hidroksida akan memutus dengan baik ikatan antara selulosa dengan lignin. Bleaching pada selulosa jugadilakukan dengan menggunakan sodium hipoklorida 3% dan sodium bisulÞ t 3% untuk meningkatkan lightness. SpektraFT-IR dan X-ray juga dilakukan untuk pendeteksian pada selulosa hasil ekstraksi. Hasil ekstraksi selulosa dari pod huskkakao menggunakan sodiumhidroksida 12% menghasilkan rendemen sekitar 26,09% (db) dengan kristalinitas 27,14%,kadar abu 6,56% (db), WHC 5,87 g/g dan OHC 2,74 g/g. Dapat disimpulkan bahwa sodium hidroksida 12% adalahkonsentrasi yang paling baik untuk mengekstraksi selulosa dari pod husk kakao.

A Simple and Sensitive Method for Determination of Sugar Content in Fruits and Culture Media During Fermentation Djagal Wiseso Marseno; Retno Indrati
agriTECH Vol 29, No 4 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A colorimetric for sugar determination using cuprammonium reagent containing strong base has been improved with a heating process after a reaction started. The reaction was started after the sugar or sample containing sugar was added to the cuprammonium reagent consisted of 1 mM CuSO – 0,4 M (NH ) SO – 0,6 M NaOH). This heat ing process could enhance the formation of sugarcupper ammonium complex, so that the intensity of absorbance increased at wavelength of 280 nm. This simple and sensitive method was applicable for various sugars detection such as sugar fraction after HPLC separation, sugar content in biological extract or in culture medium during fermentation. Interestingly, different from previous report, this method was specific for non polyol sugars.

Optimasi Sintesis Methyl Cellulose (MC) dari Biji Salak (Salacca edulis Reinw) Pondoh Super Amalia Wahyuningtyas; Agus Setyoko; Sri Anggrahini; Djagal Wiseso Marseno
Journal of Science and Applicative Technology Vol 5 No 1 (2021): Journal of Science and Applicative Technology June Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM), Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/jsat.v5i1.389

Snake fruit (Salacca zalacca) is one of the typical fruits from Indonesia. Pondoh is one of the snake fruit species largely found in Yogyakarta. The kernels of snake fruit are wastes, but contains a lot of cellulose. Cellulose can be processed into methyl cellulose And be used as food additive. This study aimed to understand the optimized the optimizing synthesis of methyl cellulose through the concentration of NaOH, dimethyl sulfate and reaction temperature. The study was conducted by extracting cellulose using 4 % NaOH concentrations. Dehemicellulose and bleaching were done to dilute hemicellulose and lignin. The optimization of methyl cellulose was done using Response Surface Methodology with various concentrations of NaOH (10, 15, 20, 25, 30%), dimethyl sulfate (2, 3, 4, 5, 6 ml), and temperature (45, 50, 55, 60, 65Â°C). NaOH could change cellulose crystalline region and formed Na-cellulose. Dimethyl sulfate can be acted as substitution agent, while temperature controlling plays role to obtain appropriate conditions for reaction. The results showed that the use of NaOH concentration, dimethyl sulfate and temperature affected the degree of substitution, OHC and lightness. The addition of NaOH and dimethyl sulfate in producing methyl cellulose had more effect on the increasing of degree of substitution than temperature treatment. The optimum condition of methyl cellulose were 0.91% NaOH; 3.52 ml of dimethyl sulfate, at 46.51Â°C temperature.

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