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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 36, No 2 (2016)" : 15 Documents clear

Kinetika Fotodegradasi Klorofil, Tokoferol, dan Karotenoid dalam Minyak Sawit Merah Dewi Fortuna Ayu; Nuri Andarwulan; Purwiyatno Hariyadi; Eko Hari Purnomo
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to assess the photodegradation kinetics of chlorophyll, tocopherol, and carotenoid in red palm oil (RPO) during storage under flourescent light intensities of 5000, 10000, and 15000 lux. Photodegradation was followed by measuring the changes of chlorophyll, tocopherol, and carotene contents in RPO filled in transparent bottles stored in incubator box (31.60±0.69 oC) with controlled light intensity. As reference, pure RPO was filled in dark and transparent bottles then was stored at roomy temperature (31.46±1.04 °C) and lighting (476.25-484.89lux). The result showed that photodegradation of chlorophyll followed first order kinetics with two distinct photodegradation periods. First, rapid photodegradation period during the first 6 hours of storage with k values of 3.81x10-2, 4.45x10-2, 5.64x10-2 day-1, followed by a slower photodegradation period at prolonged storage more than 6 hours, with k values of 1.41x10-2, 3.01x10-2, 4.59x10-2 day-1 under light intensities of 5000, 10000, and 15000 lux, respectively. Photodegradation of tocopherol and carotene also followed first order kinetics. Photodegradation of tocopherol had the highest rate constant (k value of 9.10x10-2, 12.02x10-2, 17.33x10-2 day-1), meanwhile carotene had the lowest rate constant (k value of 0.80x10-2, 1.40x10-2, 1.98x10-2 day-1) under light intensities of 5000, 10000, and 15000 lux, respectively. The light intensity coefficient (zi) as dependence indicator of k on the changes of light intensity were measured. The zi values ofchlorophyll, tocopherol, and carotene were 20000, 33333, and 25000 lux, respectively; indicated that the degradation rate of chlorophyll was the most sensitive to the changes of light intensity. ABSTRAKPenelitian ini bertujuan untuk mengkaji laju fotodegradasi klorofil, tokoferol, dan karoten dalam minyak sawit merah (MSM) selama penyimpanan dalam kondisi terpapar cahaya fluoresen pada intensitas 5000, 10000, dan 15000 lux. Fotodegradasi dikaji dengan mengukur perubahan kadar klorofil, tokoferol, dan karoten MSM pada botol transparan yang disimpan dalam kotak inkubator (31,60±0,69 oC) dengan intensitas cahaya dipertahankan konstan. Sebagai pembanding, MSM murni dalam botol gelap dan transparan disimpan pada suhu (31,46±1,04 °C) dan pencahayaan normal laboratorium (476,25-484,89 lux). Hasil penelitian menunjukkan bahwa klorofil mengalami fotodegradasi mengikuti model reaksi ordo pertama dalam dua periode; yaitu periode fotodegradasi cepat selama penyimpanan 6 jam pertama dengan nilai konstanta laju (k) 3,81x10-2, 4,45x10-2, 5,64x10-2 hari-1, diikuti periode fotodegradasi lambat pada penyimpanan yang lebih lama dengan nilai k 1,41x10-2, 3,01x10-2, 4,59x10-2 hari-1 masing-masing pada intensitas cahaya 5000, 10000, dan 15000 lux. Fotodegradasi tokoferol dan karoten juga mengikuti model reaksi ordo pertama. Fotodegradasi tokoferol berlangsung dengan laju paling tinggi (nilai k 9,10x10-2, 12,02x10-2, 17,33x10-2 hari-1), sedangkan fotodegradasi karoten berlangsung dengan laju paling rendah (nilai k 0,80x10-2, 1,40x10-2, 1, 98x10-2 hari-1) masing-masing pada perlakuan intensitas cahaya 5000, 10000, dan 15000 lux. Konstanta intensitas cahaya (zi) sebagai indikator ketergantungan nilai k terhadap perubahan intensitas cahaya untuk klorofil, tokoferol, karoten berturut-turut adalah 20000, 33333, dan 25000 lux. Hal ini mengindikasikan bahwa laju degradasi klorofil paling sensitif terhadap perubahan intensitas cahaya.

Optimasi Proses Pembuatan Bubuk Oleoresin Lada (Piper nigrum) Melalui Proses Emulsifikasi dan Mikroenkapsulasi Firdaus Syafi'i; Christofora Hanny Wijaya; Budi Nurtama
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study was to improve the quality of pepper product by optimize process of emulsification and microencapsulation. The experimental design used in this study was Response Surface Methodology (RSM). The results showed that the selected emulsifier was arabic gum that had the highest solubility in water (99.78%). The optimum point of emulsification occured at 15% of concentration arabic gum and 4 minutes of homogenization time with the result was solubility in water 99.80%, and emulsion stability 97.78%. The optimum point of microencapsulation process occured at 3:1 of maltodextrin and sodium caseinate ratio, 10% of coating material concentration, and 180°C of drying temperature with the result was essential oil content 1.04%, solubility in water 98.18%, surface oil 0.20%, water content 2.45%, oil recovery 77.07%, and the yield of microcapsule 69.87%.ABSTRAKPenelitian ini bertujuan untuk memperbaiki kualitas mutu produk oleoresin lada melalui optimasi proses emulsifikasi dan mikroenkapsulasi. Rancangan percobaan yang digunakan adalah Response Surface Methodology (RSM). Hasil penelitian menunjukkan bahan pengemulsi yang terpilih adalah gum arab yang memiliki kelarutan tertinggi dalam air (99,78%). Titik optimum proses emulsifikasi terjadi pada konsentrasi gum arab 15% dan lama homogenisasi 4 menit yang memberikan nilai kelarutan dalam air 99,80% dan stabilitas emulsi 97,15%. Titik optimum proses mikroenkapsulasi terjadi pada rasio maltodekstrin dan natrium kaseinat (3:1), konsentrasi bahan penyalut 10%, dan suhu inlet pengeringan 180°C yang memberikan nilai kadar minyak atsiri 1,04%, kelarutan dalam air 98,18%, kadar surface oil 0,20%, kadar air 2,45%, oil recovery 77,07%, dan rendemen 69,87%.

Aktivitas Antioksidan Ekstrak Rumput Laut Cokelat (Sargassum polycystum) Kun Cahyaningrum; Amir Husni; Siti Ari Budhiyanti
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study was to determine antioxidant activity of polyphenol and phlorotannin extracts from brown algae Sargassum polycystum. Polyphenol was extracted with ethanol 96% then tested total phenolic content, while phlorotannin was extracted with methanol, chloroform, aquabidest, and ethyl acetate then tested total phlorotannin content. After crude polyphenol and crude phlorotannin extracts were obtained, the studied compounds were extracted using column chromatography. The extracts were then analyzed with HPLC (High Performance Liquid Chromatograpys). Antioxidant activity was analyzed by radical scavenging activity (RSA) and ferrous ion chelating ability (FIC) for four samples, crude polyphenol, crude phlorotannin, polyphenol, and phlorotannin. The result of total phenolic content was 1.18±0.67 mg GAE/g dry sample and total phlorotannin content was 0.61±0.27 mg PGE/g dry sample. Based on RSA and FIC analysis, phlorotannin (IC50 1.12±0.02 mg/mL and 1.34±0.01 mg/mL) showed the highest activity followed by crude phlorotannin (IC50 1.20±0.01 mg/mL and 1.47±0.10 mg/mL), polyphenol (IC50 1.23±0.01 and 1.55±0.02 mg/mL), and crude polyphenol (IC50 1.27±0.01 mg/mL and 1.63±0.02 mg/mL). The results of chromatographic analysis showed that S. polycystum extract contains phenolic compounds similar to the phloroglucinol.ABSTRAKPenelitian ini bertujuan untuk menentukan aktivitas antioksidan ekstrak polifenol dan florotanin dari rumput laut cokelat Sargassum polycystum. Polifenol diekstrak menggunakan pelarut etanol 96% kemudian diuji kandungan total fenolik, sedangkan florotanin diekstrak dengan menggunakan pelarut metanol, kloroform, akuades, dan etil asetat kemudian diuji kandungan total florotanin. Setelah memperoleh ekstrak polifenol dan florotanin, kedua senyawa tersebut dipurifikasi dengan kromatografi kolom. Hasil kromatografi kolom dianalisis menggunakan HPLC (High Performance Liquid Chromatography). Uji aktivitas antioksidan dilakukan dengan metode radical scavenging activity (RSA) dan ferrous ion chelating ability (FIC) terhadap empat sampel, yaitu ekstrak polifenol, ekstrak florotanin, polifenol, dan florotanin. Kandungan total fenolik yang diperoleh adalah 1,18±0,67 mg GAE/g ekstrak kering, sedangkan kandungan total florotanin diperoleh 0,61±0,27 mg PGE/g ekstrak kering. Berdasarkan uji RSA dan FIC, florotanin (IC50 1,12±0,02 mg/ mL dan 1,34±0,01 mg/mL) memiliki aktivitas tertinggi diikuti ekstrak florotanin (IC50 1,20±0,01 mg/mL dan 1,47±0,10 mg/mL), polifenol (IC50 1,23±0,01 dan 1,55±0,02 mg/mL), dan ekstrak polifenol (IC50 1,27±0,01 mg/mL dan 1,63±0,02 mg/mL). Hasil analisis kromatografi menunjukkan ekstrak S. polycystum mengandung senyawa fenolik relatif seperti senyawa floroglusinol.

Karakteristik Minyak Campuran Red Palm Oil dengan Palm Kernel Olein Maria Ulfah; Adi Riswanto; Ngatirah Ngatirah
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Characteristics of oil blends has been produced from red palm oil (RPO) and palm kernel olein (PKOo) with seven ratios with a total of 100, namely A (0:100), B (25:75), C (40:60), D (50:50), E (60:40), F (75:25) and G (100:0) v/v investigated with randomized complete block design. The result showed that different of ratio levels RPO and PKOo have some effects on peroxide value, saponification value, melting point, cloud point and β-carotene content from RPO-PKOo oil blends, but has not effect on free fatty acid content. Higher level of PKOo content on formulas oil blends were decreased of saponification value and melting point, but was increased of cloud point. The best of RPOPKOo oil blends has been obtained at ratio 50:50 (v/v), with 459.52 ppm β-carotene, 1.35 meq/kg peroxide value, 0.09 % free fatty acid, 202.60 saponification value, 24.15 oC melting point and 7.15 oC cloud point. Fatty acids composition were 1.24 % capric acid, 29.00 % lauric acid, 10.09 % miristic acid, 23.10 % palmitic acid, 5.84 linoleic acid, 27.30 % oleic acid and 3.43 % stearic acid.ABSTRAKSifat-sifat minyak campuran yang dihasilkan dari red palm oil (RPO) dan palm kernel olein (PKOo) dengan tujuh tingkat rasio yang totalnya 100, yaitu A (0:100), B (25:75), C (40:60), D (50:50), E (60:40), F (75:25) dan G (100:0) (v/v) dikaji menggunakan rancangan acak lengkap kelompok. Hasil penelitian menunjukkan bahwa rasio RPO:PKOo mempengaruhi angka peroksida, angka penyabunan, melting point, cloud point dan kadar β-karoten dari minyak campuran RPO-PKOo yang dihasilkan, namun tidak mempengaruhi kadar asam lemak bebas. Peningkatan jumlah PKOo yang ditambahkan dalam minyak campuran RPO-PKOo, akan menurunkan angka penyabunan dan melting point, namun akan menaikkan cloud point. Produk minyak campuran RPO-PKOo terbaik diperoleh pada rasio 50:50 (v/v), dengan kadar β-karoten 459,52 ppm, angka peroksida 1,35 meq/kg, asam lemak bebas 0,09 %, angka penyabunan 202,60, melting point 24,15 oC dan cloud point 7,15 oC, serta komposisi asam lemak (kaprat 1,24 %, laurat 29,00 %, miristat 10,09 %, palmitat 23,10 %, linoleat 5,84 %, oleat 27,30 % dan stearat 3,43 %).

Pemanfaatan Fraksi Kaya Asam Laurat Hasil Hidrolisis dari Endosperm Kelapa Menggunakan Lipase Endogeneus Sebagai Pengawet Susu Kedelai Kemasan Moh. Su'i; Enny Sumaryati; Dani Dwi Sucahyono
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Results of previous studies show that the high lauric fraction isolated from coconut endosperm is able to inhibit pathogenic and non-pathogenic bacteria. This research aims to study the addition of high lauric fraction that hydrolysed of coconut endosperm of the storability of soy milk packaging. High lauric fraction isolated from coconut milk, then the fraction analized of the fatty acid composition with gas chromatography (GC) and then used as a preservative soy milk. The fraction is added to the soy milk with concentrations of 0, 10, 15 and 20%, then stored for 3 days. Every day is observed until soy milk damaged. The results showed that the fraction isolated from coconut milk contains 50.45% lauric acid, 17.52% myristic acid, 7.02% palmitic acid, 6.46% capric acid, 5.52% caprylic acid, 5.12% linoleic acid, 1.89% oleic acid, and 0.11% caproic acid. The addition of lauric acid-rich fraction of 20% were able to preserve soy milk for 2 days with a total microbe 1.00 x 104 cfu/ml, free fatty acids 0.12 m mol/ml, pH 5.05 and a balanced aroma 4 (nice).ABSTRAKHasil penelitian sebelumnya menunjukkan bahwa fraksi kaya asam laurat hasil isolasi dari endosperm kelapa mampu menghambat bakteri patogen dan non patogen. Penelitian ini bertujuan mempelajari penambahan fraksi kaya asam laurat hasil hidrolisis dari endosperm kelapa terhadap daya simpan susu kedelai kemasan. Fraksi yang kaya asam laurat diisolasi dari santan kelapa kemudian fraksi tersebut diuji komposisi asam lemaknya menggunakan chromatografi gas (GC) dan selanjutnya digunakan sebagai bahan pengawet susu kedelai. Fraksi kaya asam laurat ditambahkan ke dalam susu kedelai dengan konsentrasi 0, 10, 15 dan 20%, kemudian disimpan selama 3 hari. Setiap hari dilakukan pengamatan hingga susu mengalami kerusakan. Hasil penelitian menunjukkan bahwa fraksi hasil isolasi dari santan kelapa mengandung asam laurat 50,45%, asam miristat 17,52%, asam palmitat 7,02%, asam kaprat 6,46%, asam kaprilat 5,52%, asam linoleat 5,12%, asam oleat 1,89% dan asam kaproat 0,11%. Penambahan fraksi kaya asam laurat sebesar 20% mampu mengawetkan susu kedelai selama 2 hari dengan total mikroba 1,00 x 104 cfu/ml, asam lemak bebas 0,12 m mol/ml, pH 5,05 dan skor aroma 4 (menyukai).

Sifat Fisik, Kimia, dan Fungsional Tepung Jagung yang Diproses Melalui Fermentasi Nur Aini; Gunawan Wijonarko; Budi Sustriawan
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Corn flour has some limitations to be developed as food products. To expand the use of corn flour for food production, some modifications on its characteristic were needed. The production of corn flour by fermentation may change its characteristics; therefore could expand the application of corn flour to develop food products. The aim of this study was to determine the effect of fermentation media and fermentation time on physical, chemical and functional characteristics of corn flour. This research was performed using factorial randomized block design. The studied factors were: fermentation medium (water, lactic acid bacteria, Lactobacillus casei, and ‘ragi tape’) and fermentation time (20, 40, 60, and 80 h). The results of this research showed that corn flour produced by fermentation using Lactobacillus casei for 60 h has the best functional properties (based on gelatinization properties). The gelatinization properties of this corn flour were: the initial gelatinization temperature of 72 °C, maximum viscosity of 1646 BU, gelatinization peak temperature of 74 oC, breakdown viscosity of 402 BU and setback viscosity 1575 BU. The corn flour has a moisture content of 7.68%, ash content of 0.27%, soluble protein content of 2.48%, total protein of 8.27%, amylose content of 33.10%, water absorption capacity of 117.80%, oil absorption capacity of 149.50% and swelling power of 13.80%.ABSTRAKTepung jagung memiliki beberapa keterbatasan untuk dikembangkan menjadi produk pangan. Untuk memperluas penggunaannya dalam bidang pangan, tepung jagung perlu dimodifikasi. Pembuatan tepung jagung menggunakan proses fermentasi diharapkan mampu mengubah karakteristiknya sehingga memperluas aplikasi tepung ini sebagai produk pangan. Penelitian ini bertujuan untuk mengetahui pengaruh media fermentasi dan lama fermentasi terhadap karakteristik fisik, kimia dan fungsional tepung jagung. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor yang dicoba yaitu media fermentasi (air, bakteri asam laktat, Lactobacillus casei, dan ragi tape) dan waktu fermentasi (20, 40, 60, dan 80 jam). Hasil penelitian menunjukkan bahwa tepung jagung yang memiliki sifat fungsional terbaik (dilihat dari sifat gelatinisasinya) adalah tepung jagung yang dihasilkan dengan metode fermentasi menggunakan Lactobacillus casei selama 60 jam. Sifat gelatinisasi tepung jagung tersebut adalah: suhu awal gelatinisasi 72 oC, viskositas maksimum 1646 BU, suhu puncak gelatinisasi 74 oC, breakdown viscosity 402 BU dan setback viscosity 1575 BU. Tepung jagung memiliki kadar air 7,68%, kadar abu 0,27%, kadar protein terlarut 2,48%, protein total 8,27%, kadar amilosa 33,10%, kapasitas penyerapan air 117,80%, kapasitas penyerapan minyak 149,50%, dan swelling power 13,80%.

Pengaruh Degradasi Enzim Proteolitik terhadap Aktivitas Angiotensin Converting Enzyme Inhibitor Bekasam dengan Lactobacillus plantarum B1765 Prima Retno Wikandari; Lenny Yuanita
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research studied the effect of digestive enzyme degradation on the Angiotensin Converting Enzyme Inhibitor (ACEI) activity and the stability of bekasam peptide and ACEI activity. Water extract of bekasam was subjected to pepsin and trypsin. The stability of peptide was measured from the changes of peptide concentration before and after treatment by those enzymes. The stability of ACEI activity was measured by hypuric acid liberated from Hip-His-Leu as ACE substrate and determined by spectrophotometer. The results showed that proteolytic enzyme degradation did not affect the concentration of peptide (p>0,05) and the mean concentration 36.72. It was closely related with the ACEI activity that did not change significantly before and after digestion by pepsin and trypsin (p>0,05) and the mean ACEI activity was 70.73. It showed that ACEI activity of bekasam did not change by the degradation of digestive enzyme.ABSTRAKPenelitian ini bertujuan untuk mengkaji pengaruh degradasi enzim pencernaan proteolitik terhadap stabilitas peptida dan aktivitas Angiotensin Converting Enzyme Inhibitor (ACEI) bekasam yang difermentasi dengan kultur starter Lactobacillus plantarum B1765. Terhadap ekstrak bekasam diberi perlakuan enzim proteolitik pepsin dan tripsin. Pengujian stabilitas peptida diukur dengan ada tidaknya perubahan jumlah peptida setelah perlakuan enzim menggunakan metode formol, sedangkan aktivitas ACEI dilakukan dengan mengetahui jumlah asam hipurat dari substrat Hip-His-Leu yang dibebaskan oleh ACE diukur dengan spektrofotometer. Hasil pengujian menunjukkan perlakuan enzim proteolitik tidak berpengaruh pada konsentrasi peptida dengan p>0,05 dengan nilai rata-rata konsentrasi peptida sebesar 36,72. Hal ini berkorelasi dengan aktivitas ACEI yang juga menunjukkan tidak ada pengaruh antara perlakuan sebelum dan setelah degradasi enzim (p>0,05) dengan rata-rata aktivitas ACEI sebesar 70,73. Hasil penelitian ini menunjukkan bahwa aktivitas ACEI bekasam tidak berubah jika mengalami degradasi enzim pencernaan.

Kinetika Oksidasi Minyak Ikan Tuna (Thunus sp) Selama Penyimpanan Rahim Husain; Suparmo Suparmo; Eni Harmayani; Chusnul Hidayat
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tuna fish oil (Thunnus sp) contains omega-3 fatty acids. It can be easily damaged by oxidation during storage. The rate of oxidation can be estimated by zero or first order of reaction. This research aimed to study the oxidation reaction during storage by determining the amount of activation energy (Ea) and constant change (k). The results showed that the value of k increases from 0.11 to 2.07 at a temperature 0 oC for the peroxide value while the numbers of TBA and acid number, respectively 0.041 increased 1.002, and k value of the acid number of 0.02 to 0.30 to 10, 20, 30 anda 40 oC. The activation energy (Ea) of oxidation reaction produced 50.07 Kj/mol.K peroxide value; 42.43 Kj/mol.K acid value and 57.69 Kj/mol.K. TBA value. The kinetic study showed an increasing oxidative deterioration of tuna fish (Thunnus sp) oil during storage by following the reactions of zero order or the reaction occurred slowly.ABSTRAKMinyak ikan tuna (Thunnus sp) mengandung asam lemak omega-3, sehingga mudah rusak akibat oksidasi selama penyimpanan. Kecepatan reaksi oksidasi dapat didekati melalui reaksi orde ke nol maupun orde pertama. Penelitian ini bertujuan untuk mempelajari reaksi oksidasi selama penyimpanan dengan menentukan besaran energi aktivasi (Ea) dan konstanta perubahan (k). Hasil menunjukkan bahwa nilai k meningkat dari 0,11 menjadi 2,07 pada suhu 0 oC untuk angka peroksida, angka TBA dan angka asam adalah 0,041 menjadi 1,002 dan 0,02 menjadi 0,30, yang terjadi pada suhu 10, 20, 30, dan 40 oC. Energi aktivasi (Ea) reaksi oksidasi yang menghasilkan angka peroksida 50,07 Kj/mol.K; angka asam 42,43 Kj/mol.K dan TBA 57,69 Kj/mol.K. Studi kinetika memperlihatkan bahwa terjadi peningkatan laju reaksi kerusakan oksidasi minyak ikan tuna (Thunus sp) selama penyimpanan dengan mengikuti reaksi orde ke nol atau reaksi berlangsung secara lambat.

Optimasi Konsentrasi Ekstrak Kayu Secang dan Campuran Pasir Kuarsa dengan Kulit Kerang yang Digunakan pada Pembuatan Kompon Karet Rahmaniar Rahmaniar; Amin Rejo; Gatot Priyanto; Basuni Hamzah
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aimed to obtain the optimum concentration of Sappan Wood Extract, Quartz Sand and Clamshell mixture. For this purpose, Response Surface Methodology (RSM) was used to optimize the factors which influenced the quality of rubber compound. There were two factors to be observed in this study. They were the concentration of Sappan ood Extract (8 phr, 9 phr and 10 phr) and the mixture Quartz Sand and Clamshell (63:37, 73:27 and 83:17). The observed parameters were the hardness, the tensile strength and the elongation at break. The results of the study showed that the optimum hardness was reached at the treatment combination of 8.55 phr for the Sappan Wood Extract and 77.7:22.3 for the mixture of Quartz Sand and Clamshell mixture. Furthermore, the optimum tensile strenght was obtained at the treatment combination of 8.48 phr for the Sappan Wood Extract and 60.3:39.7 for the mixture of quartz sand and seashell. Finally, the optimum elongation at break was reached at the treatment combinatioan of 9,55 phr for the sappan wood extract and 70.65:29.35 for the mixture of of quartz sand and clamshell. Based on these three parameters, the optimum usage of sappan wood extract, quartz sand and clamshell mixture in the making of rubber compound was reached in the proportion of 8.48 phr–9.55 phr for the sappan wood extract, and 60:39.7; 77.7:22.3 for the mixture of quartz sand and clamshell.ABSTRAKPenelitian ini bertujuan untuk mendapatkan konsentrasi ekstrak kayu secang dan campuran pasir kuarsa dan kulit kerang yang optimum. Metode Respon Surface Methodology (RSM) digunakan untuk mengoptimalkan faktor-faktor yang berpengaruh terhadap mutu kompon karet. Dua faktor yang diteliti terdiri dari konsentrasi ekstrak kayu secang (8, 9 dan 10 phr) dan campuran pasir kuarsa dan kulit kerang (63:37, 73:27 dan 83:17). Parameter yang diamati adalah kekerasan, tegangan putus dan perpanjangan putus. Hasil penelitian menunjukkan kekerasan yang optimum dicapai pada kombinasi perlakuan ekstrak kayu secang dan campuran silika pasir kuarsa dan kulit kerang 8,55phr dan 77,7:22,3. Tegangan putus yang optimum dicapai pada kombinasi perlakuan ekstrak kayu secang dan campuran pasir kuarsa dan kulit kerang 8,48 phr dan 60,3:39,7, sedangkan parameter perpanjangan putus yang optimum dicapai pada kombinasi perlakuan ekstrak kayu secang dan campuran pasir kuarsa dan kulit kerang 9,55 phr dan 70,65:29,35, sehingga kondisi optimum penggunaan konsentrasi ekstrak kayu secang dan campuran pasir kuarsa dan kulit kerang pada pembuatan kompon karet berdasarkan ke tiga parameter tersebut dicapai dengan proporsi ekstrak kayu secang dan campuran pasir kuarsa dan kulit kerang optimum 8,48-9,55 phr dan 60:39,7; 77,7:22,3 phr.

Potensi Spaghettini Komposit Semolina Durum-Pati Ganyong dalam Pembentukan Short Chain Fatty Acid dan Asam Laktat pada Fermentasi Menggunakan Mikroflora Feses Manusia Stefani Amanda Harmani; Haryadi Haryadi; Muhammad Nur Cahyanto; Yudi Pranoto
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Nowadays people have started considering the health beneficial value in selecting food. Government’s demand for utilization of local food and food diversification is also increasing. Considering those reasons, the objective of this study was to create a way of food diversification using local ingredient which has physiological benefits for human health. Resistant starch can improve human colonic health through fermentation by colonic microflora to produce Short Chain Fatty Acid (SCFA) and lactic acid. This research was conducted by combining canna starch with semolina durum into a composite flour for spaghettini production. Various type of canna tuber and canna starch proportion were used in the composite flour. Semolina durum contained higher resistant starch (20%) than red canna starch (17.7%) and green canna starch (15.4%). Combination of durum and red canna starch-based spaghettini produced higher amount of resistant starch, SCFA, and lactic acid than combination of durum and green canna starch- based spaghettini. Durumcanna based spaghettini had the ability to produce SCFA and lactic acid during in vitro fermentation using human colonic microflora although the concentration was lower than those of only durum spaghettini.ABSTRAKKriteria pemilihan makanan oleh masyarakat kini mulai mempertimbangkan nilai kesehatan dari suatu makanan. Sementara, permintaan pemerintah untuk pemanfaatan bahan baku lokal dan diversifikasi pangan pokok pun semakin meningkat. Oleh karena itu, penelitian ini dilaksanakan untuk mewujudkan penganekaragaman pangan berbasis tepung komposit dari bahan baku lokal yang memiliki nilai fungsional untuk kesehatan kolon. Resistant Starch (RS) dapat meningkatkan kesehatan kolon melalui hasil fermentasinya oleh bakteri usus besar yang berupa Short Chain Fatty Acid (SCFA) dan asam laktat. Penelitian dilakukan dengan mengkombinasikan pati ganyong dan semolina sebagai bahan dasar pembuatan spaghettini. Variasi yang digunakan ialah variasi jenis umbi ganyong serta variasi jumlah pati ganyong dalam tepung komposit. Kadar RS semolina (20%) lebih tinggi daripada kadar RS pati ganyong ungu (17,7%) dan pati ganyong hijau (15,4%). Kadar RS, SCFA, dan asam laktat yang dihasilkan spaghettini durum-pati ganyong ungu lebih besar daripada spaghettini durum-pati ganyong hijau. Spaghettini komposit durum-pati ganyong mampu menghasilkan SCFA dan asam laktat melalui fermentasi in vitro menggunakan mikroflora feses manusia dengan kadar yang lebih rendah daripada spaghettini 100% durum.

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Abstract

Abstract

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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