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agriTECH

agritech
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Published by Universitas Gadjah Mada

ISSN : 02160455 EISSN : 25273825 DOI : 10.22146/agritech

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is published by Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta in colaboration with Indonesian Association of Food Technologies (PATPI).

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 15 Documents

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Search results for , issue "Vol 34, No 1 (2014)" : 15 Documents clear

Effect of Extraction Methods on Antifungal Activity of Sea Cucumber (Stichopus japonicus) Amir Husni; Il Shik Shin; Donghwa Chung
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to investigate the antifungal activity of the soluble matter (SM) and crude saponins (CS) extracted from Stichopus japonicus using pressurized solvent extraction (PSE) with water or aqueous ethanol as a solvent, in comparison with traditional heat reflux extraction (HRE). The extraction yields were also determined for the SM and CS and compared for each extraction process and solvent. The antifungal activity of the SM and CS, extracted from the body wall of Stichopus japonicus using PSE or HRE with water or 70% aqueous ethanol, were investigated. Both SM and CS exhibited their highest antifungal activity when extracted by HRE with 70% ethanol and by HRE with water, respectively, while their highest yields were obtained when extracted by PSE with water. SM has more antifungal than potassium sorbate but weaker than propyl paraben, while CS has more antifungal than the two antifungal agents.

Interaksi pH dan Ekstrak Gambir pada Pembuatan Edible Film Anti Bakteri Budi Santoso; Oberlin Haris Tampubolon; Agus Wijaya; Rindit Pambayun
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of the study was to investigate the effects of pH value and Uncaria gambir Roxb extract addition on physical, chemical and antibacterial properties of edible film. Two factors were evaluated, namely pH value (5, 7, 9) and Uncaria gambir Roxb extract addition (2%, 4%, 6% w/v). The research used Completely Randomized Design Factorial and was conducted in a triplicate. The observed parameters included chemical (water activity), physical (thickness, percent of elongation, vapor transmission rate) and antibacterial properties. The results showed that the pH values had significant effects on water activity, percent of elongation, vapor transmission rate and solubility), while Uncaria gambir Roxb extract addition affected all parameters significantly, except antibacterial property. Interaction of the factors had significant effects on water activity, vapor transmission rate, and solubility. However, no antibacterial activity was observed in edible film. Furthermore, the edible film met Japanese Industrial (JIS) standard based on thickness 0.203 to 0.244 mm, vapor transmission rate 8.25 to 9.59 gm-2. day-1 and the percent of elongation 48.6 to 110%.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh pH dan penambahan ekstrak gambir terhadap sifat fisik, kimia, dan antibakteri edible film. Faktor perlakuan ada dua yaitu pH (5,7, dan 9) dan penambahan ekstrak gambir (2,4, dan 6%b/v). Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan tiga kali ulangan. Parameter yang diamati adalah aktivitas air, ketebalan, warna, persen pemanjangan (elongation), laju transmisi uap air, kuat tekan, dan aktivitas antibakteri. Hasil penelitian menunjukkan bahwa pH berpengaruh nyata terhadap aktivitas air, persen pemanjangan, laju transmisi uap air, dan kelarutan, sedangkan penambahan ekstrak gambir berpengaruh nyata terhadap semua parameter, kecuali aktivitas antibakteri. Perlakuan interaksi berpengaruh nyata terhadap aktivitas air, laju transmisi uap air, dan kelarutan, namun tidak terdapat aktivitas antibakteri. Selanjutnya, edible film yang dihasilkan memenuhi standar JIS 1975 yaitu ketebalan 0,203 hingga 0,244 mm, laju transmisi uap air 8,25 hingga 9,59 g.m, dan persen pemanjangan 48,6 hingga 110%.

Karakteristik Sifat Fisikokimia Pati Garut (Maranta arundinaceae) Didah Nur Faridah; Dedi Fardiaz; Nuri Andarwulan; Titi Candra Sunarti
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to determine the physicochemical characteristics of arrowroot starch. This research was conducted in two steps as follows: arrowroot starch extraction and characterization. A wet starch extraction method yielded 15.69% of arrowroot starch. The arrowroot starch contained starch of 98.10%, amylose 24.64%, amylopectin 75.36%, reducing sugar 4.94%, resistant starch 2.12% and in vitro starch digestibility of 84.35%. Proximate composition studies showed that the moisture content in the arrowroot starch sample is 11.48%, ash 0.34%, fat 0,68% and protein 0,24%. Gel permeation chromatography (GPC) profile of arrowroot starch using Toyopearl HW-65S gel gave mainly two fractions. The distribution of degree of polimerization (DP) of amylopectin using fluorophore-assisted capillary electrophoresis (FACE) indicated four groups of DP, i.e. DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy (SEM) showed that they consist of oval granules. The analysis by RVA showed that arrowroot starch had an A-type starch gelatinization profile. X-ray diffraction studies showed that all the arrowroot starch exhibited A-type diffractionpattern.ABSTRAKPenelitian ini bertujuan untuk mempelajari sifat fisikokimia pati garut. Penelitian dilakukan dalam dua tahap yaitu tahap ekstraksi pati garut dan karakterisasi pati garut. Metode ekstraksi basah menghasilkan rendemen 15,69% pati garut. Pati garut mengandung kadar pati, amilosa, amilopektin, gula pereduksi, pati resisten dan daya cerna pati masing-masing sebesar 98,10%; 24,64%, 75,36%, 4,94%, 2,12% dan 84,35%. Analisis proksimat pati garut mengandung air 11,48%, abu 0,34%, lemak 0,68% dan protein 0,24%. Profil gel permeation chromatography (GPC) dengan menggunakan Toyopearl HW-65S diperoleh 2 fraksi. Distribusi panjang rantai amilopektin diukur dengan fluorophore-assisted capillary electrophoresis (FACE) menunjukkan empat rentang derajat polimerisasi ( DP), yaitu DP 6-8. 9-12, 13-24 and 25-30. Scanning electron microscopy (SEM) mempelihatkan bahwa granula pati garut berbentuk oval. Pengujian Rapid Visco Analysis (RVA) menunjukkan pati garut memiliki profil gelatinisasi pati tipe A begitu pula hasil X-ray diffraction pati garut mempunyai kristalin tipe A.Kata kunci: Pati garut, GPC, FACE, RVA, X-ray diffraction, SEM

Mikroenkapsulasi Oleoresin Ampas Jahe (Zingiber officinale var.Rubrum) dengan Penyalut Maltodekstrin Fatchul Anam Nurlaili; Purnama Darmadji; Yudi Pranoto
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ginger essential oil distillation produces pulp which still contains oleoresin. In this study, the extraction of pulp ginger oleoresin was done for further exploitation. Microencapsulation was done to ease product handling and packaging. The aim of this study was to determine the characteristics of the microcapsules of pulp ginger oleoresin. Pulp ginger oleoresin was extracted using ethanol 96% as solvent with three variations of ratio (w/v)of 1:4, 1:5, and 1:6. Microencapsulation was performed with spray drying technique using maltodextrin coating. In this study, there were three ratio of oleoresin : maltodextrin (1:50, 1:25, and 1:16,7). The results showed that the highest microencapsulation efficiency of pulp ginger oleoresin was attained by the ratio of 1:16,7. This microcapsule had a water content of 6.37% (db), water activity 0.20, bulk density 0.46 g/ml, solubility 622.33 seconds, total oil 42.62 x10-2 g/g microcapsules, surface oil 18.12 x10-2 g/g microcapsules, microencapsulation efficiency 22.13%, and the estimated size between 1.05 to 12.90 μm. The chemical profile of pulp ginger oleoresin after the drying process was changed in this experiment.ABSTRAKDistilasi minyak atsiri jahe menghasilkan ampas yang masih mengandung oleoresin. Dalam penelitian ini dilakukan ekstraksi oleoresin ampas jahe agar bisa dimanfaatkan lebih lanjut. Mikroenkapsulasi dilakukan untuk mempermudah penanganan dan pengemasan produk. Penelitian ini bertujuan untuk mengetahui karakteristik mikrokapsul oleoresin ampas jahe. Ekstraksi oleoresin ampas jahe menggunakan pelarut etanol 96% dengan tiga variasi rasio (b/v), yaitu1:4, 1:5, dan 1:6. Mikroenkapsulasi dilakukan dengan teknik spray drying menggunakan penyalut maltodekstrin. Dalam penelitian ini dilakukan tiga variasi rasio oleoresin:maltodekstrin (1:50, 1:25, dan 1:16,7). Hasil penelitian menunjukkan bahwa efisiensi mikroenkapsulasi oleoresin ampas jahe tertinggi ada pada rasio 1:16,7. Mikrokapsul ini memiliki kadar air 6,37 % (db), αw 0,20,bulk density 0,46 g/ml, kelarutan 622,33 detik, total oil 42,62x10- 2g/g mikrokapsul, surface oil 18,12 x10- 2g/g mikrokapsul, efisiensinya 22,13 %, dan estimasi ukuran antara 1,05-12,90 μm. Oleoresin ampas jahe mengalami perubahan profil komponen kimiawisetelah melalui proses pengeringan.

Karakteristik Isotermis Sorpsi Air dan Umur Simpan Ledok Instan I Made Anom Sutrisna Wijaya; I Ketut Suter; Ni Made Yusa
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge. The main ingredients of Ledok were corn and cassava, and other ingredients such as peanut, red bean and spinach. The moisture sorption isotherm of instant Ledok with additional of frigate mackerel was observed in this study. The objectives of this study were to observe the moisture sorption isotherm properties of instant Ledok, and predict the shelf life of instant Ledok that packed in aluminum foil and HDPE (high density polyethylene) packaging material. Moisture sorption isotherms of instant Ledok were determined using the standard gravimetric static method over a range of relative humidity from 30% to 90%. The experimental sorption curves were fitted by GAB (Guggenheim-Anderson-de Boer) equation. The shelf life was determined using the ASLT (accelerated shelf life testing) method and calculated using Labuza model. The sorption isotherm curve of instant Ledok was found to be sigmoid shape of type II isotherm with monolayer (Mo) value of 0.0404 g H2O/100 g dry solid, K value of 0.855, and C value of 92.268. The predicted shelf life of instant Ledok was 29.8 months if packed in aluminum foil, and 6.0 months if packed in HDPE packaging materials.ABSTRAKLedok adalah salah satu makanan tradisional dari Nusa Penida Bali, yang berbentuk seperti bubur. Bahan baku utama dari ledok ini adalah jagung dan singkong atau ubi jalar, dan bahan lain yang ditambahkan adalah kacang tanah, kacang merah, dan daun bayam. Pada studi ini dipelajari tentang karakteristik sorpsi-isoterm dari ledok instan yang diberi tambahan ikan tongkol. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik isotermis sorpsi air ledok instan yang diberi tambahan ikan tongkol, dan untuk menentukan umur simpan (shelf life) dari ledok instan tersebut yang dikemas dengan aluminium foil dan plastik HDPE (high sensity polyethylene). Isotermis sorpsi air ledok instan ditentukan dengan menggunakan metode gravimetri standar, dan karakteristiknya dianalisis menggunakan metode GAB (Guggenheim, Anderson, dan de Boer). Umur simpannya ditentukan menggunakan metode ASLT (accelerated shelf life testing) dan dihitung menggunakan Model Labuza dengan pendekatan kadar air kritis. Hasil pengujian diperoleh bahwa isotermis sorpsi air ledok instan mempunyai bentuk sigmoid tipe II dengan nilai kadar air monolayernya (Mo) sebesar 0.0404 g H2O/100 g bahan kering, nilai konstanta K sebesar 0.855, dan nilai konstanta C sebesar 92.268. Umur simpan ledok instan yang dikemas aluminium foil adalah 29,8 bulan, sedangkan yang dikemas dengan plastik HDPE mempunyai umur simpan 6,0 bulan.

Pengaruh Perlakuan Pendahuluan Fermentasi Padat dan Fermentasi Cair terhadap Rendemen dan Karakteristik Mutu Minyak Atsiri Daun Kayu Manis Lia Umi Khasanah; Rohula Utami; Baskara Katri Anandhito; Arsella Erstya Nugraheni
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was aimed to investigate the effect of pretreatment (fresh, solid fermentation and submerge fermentation) on yield and quality of cinnamon leaf oil and to explore the active compounds of the chosen cinnamon leaf oil. Fermentation time affected the yield but did not affect the quality of cinnamon leaf oil. The best fermentation time was 4 days fermentation due to the highest yield. Solid fermentation revealed the highest cinnamon leaf oil yield among pretreatment samples. The active compounds of the chosen cinnamon leaf oil were L-linalool (27.73%); 1,8 cineole (17.71%); cinnamyl acetate (15.77%), β-pinene (11.14%), α-pinene (10.43%), benzyl benzoate (2.79%) andcinnamaldehyde (2.78%). ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perlakuan pendahuluan fermentasi padat dan fermentasi cair dan waktu fermentasi terhadap rendemen dan karakteristik mutu minyak atsiri daun kayu manis meliputi berat jenis, indeks bias dan kelarutan dalam etanol 70%, dan mengetahui kandungan serta kadar senyawa aktif yang terdapat pada minyak atsiri daun kayu manis terpilih. Lama waktu fermentasi berpengaruh terhadap rendemen tetapi tidak berpengaruh terhadap karakteristik mutu minyak atsiri daun kayu manis seperti berat jenis, indeks bias, dan kelarutan dalam etanol 70%. Waktu fermentasi yang terbaik dalam fermentasi padat maupun cair adalah pada hari ke-4. Fermentasi padat hari ke-4 merupakan perlakuan yang terbaik karena menghasilkan rendemen tertinggi dibandingkan perlakuan pendahuluan lain. Kandungan senyawa aktif yang terdapat pada minyak atsiri daun kayu manis fermentasi padat hari ke-4 antara lain L-linalool (27,73%), 1,8 sineol (17,71%), sinamil asetat (15,77%), β-pinena (11,14%), α-pinena (10,43%), benzil benzoat (2,79%) dan sinamaldehida (2,78%).

Transesterifikasi In Situ Biji Jarak Pagar Menggunakan Kavitasi Hidrodinamik Muhammad Dani Supardan; Satriana Satriana; Ryan Moulana
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In this study, the in situ transesterification of jatropha seed using hydrodynamic cavitation for the production of biodieselwas studied. Experiments were carried out under the following conditions: 800 mL of methanol volume, 50oC of reaction temperature, 2 g of potassium hidroxide catalyst, less than 3% of moisture content in jatropha seed and 0,355-1,18 mm of particle size. From experiment without co-solvent addition, the highest biodiesel yield of 35% obtained at condition: time of process of 120 minute and ratio of methanol to jatropha seed of 16 (mL/g) . The use of co-solvent of hexane provided a higher yield of biodiesel compared to the system without co-solvents. The highest biodiesel yield of 60% were obtained under the addition of 95 mL of hexane volume. In addition, the use hydrodynamic cavitation provided a higher yield of biodiesel compared to the system using mechanical stirring. The biodiesel produced in the experiment was analyzed by gas chromatography-mass spectrometry (GC-MS), which showed that methyl oleate was the highest compound in biodiesel.ABSTRAKPenelitian ini bertujuan untuk mempelajari proses produksi biodiesel dari biji jarak pagar melalui proses transesterifikasi in situ menggunakan kavitasi hidrodinamik. Transesterifikasi in situ dilakukan pada kondisi: volume metanol 800 mL, temperatur proses 50oC, katalis kalium hidroksida 2 g, kandungan air biji jarak kurang dari 3% dan ukuran partikel biji jarak 0,355-1,18 mm. Hasil penelitian menunjukkan rendemen biodiesel tertinggi sebesar 35% yang dihasilkan dari proses transesterifikasi in situ biji jarak pagar menggunakan kavitasi hidrodinamik tanpa penambahan co-solvent diperoleh pada penggunaan waktu proses 120 menit dan rasio volume metanol terhadap berat biji jarak 16 (mL/g). Penggunaan co-solvent heksana terbukti dapat meningkatkan rendemen biodiesel yang dihasilkan dimana pada penambahan volume heksana sebanyak 95 mL diperoleh rendemen biodiesel sebesar 60%. Proses transesterifikasi in situ biji jarak menggunakan kavitasi hidrodinamik menghasilkan rendemen biodiesel yang lebih besar dibandingkan proses menggunakan pengaduk mekanik. Hasil analisis gas chromatography-mass spectrometry (GC-MS) menunjukkan komponen terbesar dalam produk biodiesel adalah metil oleat.

Karakteristik Kurva Isotherm Sorpsi Air Tepung Jagung Instan Nur Aini; Vicentius Prihananto; Gunawan Wijonarko
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Instantiation of flour was expected to affect the equilibrium moisture content which changes the nature of the product. Instant corn flour as raw material of semi-moist foods should be determined of its equilibrium moisture content using the curve of moisture sorption isotherm. Curves of moisture sorption isotherm plays an important role in food drying system, particularly for predicting the shelf life of foods that have low water content. The research was aimed to obtain moisture sorption isotherm curve of instant corn flour from the four varieties of maize, and predicted using the BET (Brunauer-Emmett-Teller) and GAB (Guggenheim-Anderson-deBoer ). Results of the study showed that the moisture sorption isotherm curve of instant corn flour had the sigmoid form (typeII) for all of variety. In most water activities, the moisture sorption isotherm curve of the instant corn flour were relevant to GAB model. BET model was more appropriate to estimate the value of water monolayer (primary bound water) and primary bound water in the instant corn flour; and the value obtained were 3.300 to 3.690 percent; respectively.ABSTRAKProses instanisasi tepung diperkirakan akan mempengaruhi kadar air kesetimbangan sehingga mengubah sifat produk. Tepung jagung instan, sebagai bahan baku pangan semi basah perlu ditentukan kadar air kesetimbangannya menggunakan kurva isotherm sorpsi air. Kurva isotherm sorpsi air (ISA) sangat berperan dalam sistem pengeringan makanan, terutama untuk memprediksi umur simpan makanan yang mempunyai kadar air rendah. Tujuan penelitian adalah untuk memperoleh kurva isotherm sorpsi air (ISA) tepung jagung instan dari empat varietas tepung jagung serta memprediksinya menggunakan metode BET (Brunauer-Emmett-Teller) dan GAB (Guggenheim-AndersondeBoer). Hasil penelitian menunjukkan bahwa kurva isotherm sorpsi air (ISA) tepung jagung instan mempunyai bentuk kurva isotherm sigmoid (tipe II) pada keempat varietas tepung jagung. Kurva ISA tepung jagung berdasar percobaan mendekati prediksi model GAB hampir pada semua aktivitas air. Model BET lebih tepat digunakan untuk menduga nilai lapisan air monolayer (air terikat primer) pada tepung jagung instan, dan nilai air terikat primer pada tepung jagung instan sebesar 3,300 sampai 3,690 persen.

Pengaruh Waktu Fermentasi terhadap Produksi Biogas Menggunakan Digester Dua Tahap pada Berbagai Konsentrasi Palm Oil-Mill Effluent dan Lumpur Aktif Siti Mujdalipah; Salundik Dohong; Ani Suryani; Amalia Fitria
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The production of biogas from palm oil-mill effluent (POME) and activated sludge derived from fresh cow feces through a few stages of the reaction at a single digester inhibited the reaction of anaerobic fermentation. The development of the biogas production process using two stages digester can optimize the anaerobic fermentation reactions. The aims of this research was to know the fermentation time effect toward biogas production in two stage digester. The study was done in three stages, that are subtrate analysis, biogas production by using two stages digester, and data analysis. The study was done in three combinations of feedstock which were POME concentrations of 90, 80, and 70% and activated sludge concentrations of 10, 20, and 30%. A mixture of POME and activated sludge at 0.35 L/day for 40 days were fed into two stages digester. Combination POME of 90% and activated sludge of 10% was denoted 90LC:10LA, combination POME of 80% and activated sludge of 20% was denoted 80LC:20LA, and combination POME of 70% and activated sludge of 30% was denoted 70LC:30LA. The result showed the fermentation time gave significant effect toward biogás production in the second stage digester. All combinations showed the upward trend in the volume of biogás during fermentation. Combination 80LC:20LA showed the highest volume increases from 1st digester to 2nd digester, that was 121,29%. Fermentation time in 2nd digester for all combinations (90LC:10LA, 80LC:20LA, and 70LC:30LA) gave significant effects toward pH where pH increased for 40 days the fermentation time. The highest volume of biogas was reached when POME and activated sludge in combination 90LC:10LA. It was 11.35 L.ABSTRAKProduksi biogas dari limbah cair pabrik minyak kelapa sawit dan lumpur aktif yang berasal dari feses sapi segar melalui beberapa tahap reaksi pada satu digester menyebabkan terhambatnya reaksi fermentasi anaerobik. Pengembangan proses produksi biogas menggunakan digester dua tahap dapat mengoptimalkan reaksi fermentasi anaerobik. Tujuan penelitian ini yaitu untuk mengetahui pengaruh waktu fermentasi terhadap produksi gas dari perlakuan kombinasi substrat (limbah cair dan lumpur aktif) pada digester 2 tahap. Penelitian terdiri dari tiga tahap, yaitu 1) analisis subtrat, 2) proses produksi biogás menggunakan digester 2 tahap, dan 3) analisis data. Penelitian ini menggunakan tiga kombinasi bahan baku, yaitu POME sebesar 90, 80, dan 70 % dan lumpur aktif sebesar 10, 20, dan 30%. Kombinasi POME 90% dan lumpur aktif 10% dilambangkan 90LC:10LA, kombinasi POME 80% dan 20% lumpur aktif dilambangkan 80LC:20LA, dan kombinasi POME 70% dan 30% lumpur aktif dilambangkan 70LC:30LA. Bahan baku diumpankan ke dalam digester dua tahap dengan laju alir 0,35 L/hari selama 40 hari. Hasil menunjukkan bahwa waktu fermentasi memberikan pengaruh yang nyata terhadap produksi biogas pada digester tahap II. Seluruh kombinasi memperlihatkan tren peningkatan volume biogás selama waktu fermentasi. Prosentase peningkatan volume biogas tertinggi antara digester I dan digester II sebesar 121,29 % terjadi pada kombinasi 80LC:20LA. Waktu fermentasi pada digester tahap II untuk kombinasi 90LC:10LA, 80LC:20LA, dan 70LC:30LA juga memberikan pengaruh yang nyata terhadap nilai pH. Volume biogas tertinggi selama 40 hari waktu fermentasi didapatkan pada kombinasi 90LC:10LA, yaitu sebesar 11,35 liter.

Potensi Minuman Kunyit Asam (Curcuma domestica Val. - Tamarindus indica L.) sebagai Minuman Kaya Antioksidan Sri Mulyani; Bambang Admadi Harsojuwono; Gusti Ayu Kadek Diah Puspawati
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study were to determine which part of tamarind (asam) that had highest antioxidant activity and which formula of kunyit asam baverages had highest antioxidant activity and preferred by consumers. The experiment was conducted in two stages namely: part of tamarind and formula of kunyit asam baverages. The results showed that tamarind leaves with cooking time 2.5 minutes had the highest antioxidant activity with total phenol 0.75 g GAE/100g tamarind leaves extract; antioxidant capacity 0.053% evaluated by DPHH method and vitamin C: 0.252 mg/100 g. The kunyit asam baverages which the highest antioxidant activity and preferred by consumers, produced from formula: 5 part of turmeric, 25 part of tamarind leaves, 70 part of water, with total phenol: 1.06 g GAE/100g formula baverages, antioxidant capacity: 0.123% and vitamin C: 0.688 mg/100 g.ABSTRAKTujuan penelitian ini adalah untuk menentukan bagian asam yang menghasilkan aktivitas antioksidan tertinggi dan formulasi minuman kunyit asam yang memiliki aktivitas antioksidan tertinggi dan disukai panelis. Penelitian ini dilakukan dalam dua tahap yaitu bagian asam dan formulasi minuman kunyit asam. Hasil penelitian menunjukkan bagian daun asam dengan pemasakan 2,5 menit memiliki aktivitas antioksidan tertinggi dengan total fenol 0,75 g GAE/100 g ekstrak daun asam; aktivitas antioksidan 0,053% diuji dengan metode DPPH dan vitamin C 0,252 mg/100 g. Minuman kunyit asam yang memiliki aktivitas antioksidan tertinggi dan disukai panelis adalah pada formula 5 bagian kunyit, 25 bagian daun asam, 70 bagian air dengan total fenol 1,106 g GAE/100 g formula minuman kunyit asam, aktivitas antioksidan 0,123% dan vitamin C 0,688 mg/100 g.

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
Rachma Wikandari

Contact Email
rachma_wikandari@mail.ugm.ac.id

Phone
+6285712601130

Journal Mail Official
agritech@ugm.ac.id

Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Rachma Wikandari

Contact Email rachma_wikandari@mail.ugm.ac.id

Phone +6285712601130

Journal Mail Official agritech@ugm.ac.id

Editorial Address Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Rachma Wikandari

Contact Email
rachma_wikandari@mail.ugm.ac.id

Phone
+6285712601130

Journal Mail Official
agritech@ugm.ac.id

Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA