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agriTECH
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 1,286 Documents
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Optimasi Proses dan Formula pada Pengolahan Mi Sagu Kering (Metroxylon sagu) Adnan Engelen; Sugiyono Sugiyono; Slamet Budijanto
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.719 KB) | DOI: 10.22146/agritech.9319

Abstract

The aim of this research was to optimize the processing of dried sago noodle. Sago noodle was made through a process using twin screw extruder with the addition of GMS (Glycerol Monostearate) and ISP (Isolated Soybean Protein). Process optimation was performed with RSM (response surface methodology) using three process variables, i.e. extruder temperature (65-80oC), GMS concentration (0-5%), and ISP concentration (0-10%). The optimum process condition was temperature of 80oC, GMS of 4.5%, and ISP of 3.7%. The optimum condition produced dried noodle having a hardness of 2499.62 gf, stickiness of 235.12 gf, elongation of 168.96% and cooking loss of 6.23%.ABSTRAKPenelitian ini bertujuan melakukan optimasi proses pada pembuatan mi sagu untuk menghasilkan mi sagu dengan karakteristik fisik yang baik. Mi sagu dihasilkan melalui optimasi proses menggunakan twin screw extruder dan penambahan glycerol monostearate (GMS), serta isolated soybean protein (ISP). Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM) dengan tiga variabel proses yaitu: suhu ekstruder (65-80oC), konsentrasi GMS (0-5%), dan ISP (0-10%). Kondisi proses optimum diperoleh pada suhu 80oC, GMS (4,5%), dan ISP (3,7%). Kondisi optimum menghasilkan mi yang memiliki kekerasan 2499,62 gf, kelengketan 235,12gf, elongasi 168,96% dan cooking loss 6,23%.
Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen pada Minuman Instan yang Diperkaya dengan Ekstrak Sargassum polycystum Amir Husni; Dewi Ariani; Siti Ari Budhiyanti
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.624 KB) | DOI: 10.22146/agritech.9320

Abstract

Instant drink of ethanolic extract Sargassum polycystum with ginger flavor was made from seaweds which was processed into powder and have undergone processes of drying, extraction, cocrystalization, and sieving into powder. The objective of this research was to produce a formula of the seaweed instant drink which has a high antioxidant activity and is preferred by consumers. The formula that was used in this research waere ethanolic extract of S. polycystum, sugar and ginger. The compostion of formula including control (0:3:1), formula 1 (0.1:2.9:1), formula 2 (0.2:2.8:1), formula 3 (0.3:2.7:1), formula 4 (0.4:2.6:1), formula 5 (0.5: 2.5:1), and formula 6 (0.6:2.4:1). The result showed that the instant drink contained the value of antioxidant activity by 25.70-65.41%, total fenol of 27.74-100.36 mg GAE/gram, water levels of 0.44-1.99%, ash levels of 0.06-11.54% and the value of hedonic color 2,4-3,2(don’t like – like); hedonic flavor 1.29-3.66 (very don’t like – like); and hedonic taste 1.32-3.59 (very don’t like – like).ABSTRAKMinuman instan ekstrak Sargassum polycystum rasa jahe merupakan produk olahan rumput laut dalam bentuk serbuk yang sebelumnya telah mengalami proses pengeringan, ekstraksi, kokristalisasi dan pengayakan menjadi serbuk. Tujuan penelitian ini ialah menghasilkan formula minuman instan rumput laut yang mempunyai aktivitas antioksidan dan disukai konsumen. Formula yang digunakan pada penelitian ini terdiri dari ekstrak etanolik S. polycystum, gula dan jahe dengan komposisi kontrol (0:3:1), formula 1 (0,1:2,9:1), formula 2 (0,2:2,8:1), formula 3 (0,3:2,7:1), formula 4 (0,4:2,6:1), formula 5 (0,5:2,5:1), dan formula 6 (0,6:2,4:1). Hasil penelitian menunjukkan bahwa minuman instan mempunyai nilai aktivitas antioksidan 25,7-65,41%, total fenol 27,74-100,36 mg GAE/gram, total gula 76,13-87,18%, kadar air 0,44-1,99%, kadar abu 0,06-11,54% dan nilai hedonis warna 2,4-3,2 (tidak suka – suka); aroma 1,29-3,66 (sangat tidak suka – suka); dan rasa 1,32-3,59 (sangat tidak suka – suka).
Formulasi dan Pengolahan Margarin Menggunakan Fraksi Minyak Sawit pada Skala Industri Kecil Serta Aplikasinya dalam Pembuatan Bolu Gulung Hasrul Abdi Hasibuan; Aga Prima Hardika
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.512 KB) | DOI: 10.22146/agritech.9321

Abstract

The development of bakery products has a positive impact on increasing margarine consumption. In addition, the variations of margarine formula are increasingly required for the development of the variety of bakery products, thus the production of margarine is promising to be developed on the small industries. The aims of the research was to produce margarine using palm oil and red palm oil and its application in roll cake. RPO was added in mixture as natural dyes and pro-vitamine A, so no need to use synthetic dyes. This research was conducted with 3 stages include: 1) formulation of margarine with mixing RBDPO and RPO at ratio 97.5:2.5 to 85:15 through the chemical physical properties approach of commercial margarine include fatty acid composition, iodine value, melting point and solid fat content, 2) optimization of the production of margarine using the best formula in reactor for texturing at 50 kg/ batch with varying temperature of the cooling medium (5±2, 12±2, 20±2 °C) and the time of process (0, 30, 45, 60, 90, 120 min). Product was analyzed include water content, color, form, texture and their stability during storage, and 3) application of margarine for preparation of roll cake and its organoleptic test. The result of the formulation of margarine using RBDPO and RPO was obtained equivalent formula with the commercial margarine at the ratio 95:5. The optimum process condition for production of margarine at 50 kg/bacth with the best texture was obtained at cooler temperature 5±2 °C or 12±2 °C for 30 minutes. The application of margarine in roll cake was indicated that margarine obtained from this research given expansion higher (0.2 cm) compared to the commercial margarine. The results of organoleptic test of roll cake using margarine obtained from this study were provided the level of preference for the taste, texture and appearance were not significantly different compared to the commercial margarine. Thus, margarine made from RBDPO and RPO in this study had adequate quality and comparable to commercial products.ABSTRAKPengembangan produk bakery memberikan dampak positif terhadap peningkatan konsumsi margarin. Selain itu, variasi formula margarin semakin diperlukan untuk pengembangan produk bakery yang beragam, dengan demikian produksi margarin cukup menjanjikan untuk dikembangkan pada skala industri kecil dan menengah (IKM). Penelitian ini bertujuan untuk membuat margarin dengan menggunakan minyak sawit (refined bleached deodorized palm oil, RBDPO) dan minyak sawit merah (red palm oil, RPO) serta aplikasinya dalam pembuatan bolu gulung. RPO digunakan sebagai pewarna alami dan pro-vitamin A, sehingga tidak perlu lagi menambahkan pewarna dan vitamin pada margarin. Penelitian ini dilakukan dengan 3 tahapan meliputi: 1) formulasi margarin dengan mencampurkan antara RBDPO dan RPO pada rasio 97,5:2,5 – 85:15 melalui pendekatan sifat fisika kimia margarin komersial meliputi komposisi asam lemak, bilangan iod, titik leleh dan kandungan lemak padat, 2) optimasi produksi margarin menggunakan formula terbaik dari kegiatan 1 pada reaktor texturing skala 50 kg/batch dengan memvariasikan suhu media pendingin (5±2, 12±2, 20±2 °C) dan waktu proses (0, 30, 45, 60, 90, 120 menit). Produk dianalisis kadar air, warna, bentuk, tekstur dan stabilitasnya selama penyimpanan, dan 3) aplikasi margarin dalam pembuatan bolu gulung dan uji organoleptiknya. Hasil pengembangan formulasi margarin menggunakan RBDPO dan RPO diperoleh formula yang setara dengan margarin pembanding pada rasio 95:5. Kondisi optimum proses skala 50 kg/batch yang menghasilkan margarin dengan tekstur dan stabilitas terbaik diperoleh pada suhu pendingin 5±2 °C atau 12±2 °C selama 30 menit. Aplikasinya pada bolu gulung menunjukkan bahwa margarin ini relatif baik dengan pengembangan bolu lebih tinggi 0,2 cm dibandingkan margarin pembanding. Hasil uji organoleptik bolu gulung menggunakan margarin ini memberikan tingkat kesukaan terhadap rasa, tekstur dan kenampakan tidak berbeda nyata dengan margarin pembanding. Dengan demikian, margarin yang dibuat dari RBDPO dan RPO pada penelitian ini memiliki kualitas memadai dan setara dengan produk komersial.
Formulasi Mi Kering Sagu dengan Substitusi Tepung Kacang Hijau Hilka Yuliani; Nancy Dewi Yuliana; Slamet Budijanto
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (434.95 KB) | DOI: 10.22146/agritech.9322

Abstract

Starch Noodles (SN) are produced from purified starch or combined flour from various plant sources. Sago starch is one of indigenous Indonesian flours that can be used for making SN. The physical characteristics that greatly affect the quality of rehydrated SN are cooking loss, elongation, hardness and adhesiveness/stickiness. Starch noodles have low of cooking loss but high hardness value, so it is less preferred. The purpose of this study was to obtain the optimum formulation of noodles made of sago with mung bean flour substitution. Formula optimization was done by using Mixture Design (DX7) with sago starch and mung bean flour as variables (80-100% and 0-20%; respectively). Mung bean flour substitution reduced hardness, adhesiveness and elongation of sago noodles, yet it increased the cooking loss. The best formulation based on physic-chemical characterization was SN with substitution of 4,7% mung bean flour. This sago noodles had 1996,03 gf hardness, -19,2 gf adhesiveness, 214,35% elongation and 10,82% cooking loss. Sensory test results for the most optimum formulation showed that the SN was not significantly different with those of commercial wheat noodle.ABSTRAKMi pati merupakan mi yang dibuat dari pati dan atau kombinasi tepung dari bahan non terigu. Bahan baku non-terigu indigenous Indonesia yang dapat digunakan untuk membuat mi pati adalah sagu. Karakteristik fisik yang sangat mempengaruhi kualitas mi setelah direhidrasi adalah cooking loss, elongasi, kekerasan dan kelengketan. Mi yang dibuat dari bahan dasar pati memiliki cooking loss yang rendah namun kekerasan yang tinggi, sehingga kurang disukai. Tujuan penelitian ini adalah mendapatkan formulasi optimum dari mi berbahan dasar sagu dengan substitusi tepung kacang hijau, sehingga dapat dihasilkan mi yang baik secara fisik dan diterima secara organoleptik. Optimasi formulasi dilakukan menggunakan Mixture Design (DX7) dengan variabel berupa persentase pati sagu (80-100%) dan tepung kacang hijau (0-20%). Substitusi tepung kacang hijau dapat menurunkan kekerasan, kelengketan, dan elongasi mi sagu, namun meningkatkan cooking loss. Produk optimum mi sagu diperoleh dengan substitusi tepung kacang hijau 4,7%. Pada kondisi ini mi sagu memiliki karakteristik kekerasan 1996,03 gf, skor kelengketan -19,2 gf, skor elongasi 214,35% dan skor cooking loss 10,82%. Uji sensori terhadap mi sagu formula optimum menunjukkan bahwa mi sagu yang dibuat secara keseluruhan tidak berbeda nyata dengan mi kering terigu komersial.
Produksi Bioetanol dari Hidrolisat Asam Tepung Ubi Kayu dengan Kultur Campuran Trichoderma viride dan Saccharomyces cerevisiae I Wayan Arnata; Dwi Setyaningsih; Nur Richana
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.348 KB) | DOI: 10.22146/agritech.9323

Abstract

The objective of this research was to produce bioethanol from acid hydrolysate cassava flour with mix cultured Trichoderma viride and Saccharomyces cerevisiae. The hydrolysis of cassava flour to glucose was conducted by 0.4 M sulfuric acid using autoclave at 121°C, pressure at 1 atm for 10 min. The fermentation were performed in batch system for 96 hours in 30°C. Mixed culture of T. viride and S. cerevisiae in the fermentation process of acid hydrolysate carried out in two methode that is gradually and simultaneously. The results showed the acid hydrolyzate of cassava flour has a total sugar concentration of 38.93 ± 8.09% (w/v) and reducing sugar concentration of 22.04 ± 4.31% (w/v) . In the bioethanol production process shows that the bioethanol concentration 6.77 ± 1.23% (v/v), yield 27,97% (v/w) and fermentation effciency 59,01% of the theoretical value was achieved using gradually addition of mixed culture, while simultaneously addition of mixed culture was produced ethanol concentration 4.96 ± 0.39%(v/v), yield 19.85% (v/w) and fermentation effciency 62.72% of the theoretical value.ABSTRAKTujuan dari penelitian ini adalah untuk memproduksi bioetanol dari hidrolisat asam tepung ubi kayu dengan menggunakan kultur campuran Trichoderma viride and Saccharomyces cerevisiae. Hidrolisis tepung ubi kayu untuk menghasilkan glukosa dilakukan dengan menggunakan H2SO4 0.4M, pada suhu 121°C, tekanan 1 atm selama 10 menit. Proses fermentasi dilaksanakan secara batch selama 96 jam pada suhu 30°C. Pencampuran kultur T. viride dan S. cerevisiae pada proses fermentasi hidrolisat asam dilakukan dalam dua metode yaitu secara bertahap dan secara simultan. Hasil penelitian menunjukkan hidrolisat asam tepung ubi kayu mempunyai konsentrasi total gula 38,93 ± 8,09% (b/v) dan konsentrasi gula reduksi 22,04 ± 4,31% (b/v). Pada proses produksi bioetanol menunjukan bahwa dengan pencampuran kultur secara bertahap menghasilkan konsentrasi bioetanol 6,77 ± 1,23% (v/v), rendemen 27,97% (v/w) dan efisiensi fermentasi 59,01% dari perolehan bioetanol secara teoritis, sedangkan dengan pencampuran kultur secara simultan menghasilkan konsentrasi bioetanol 4,96 ± 0,39%(v/v), rendemen 19,85% (v/w) dan efisiensi fermentasi 62,72% dari perolehan bioetanol secara teoritis.
Penggunaan Minyak Sawit Merah untuk Pembuatan Lemak Bubuk Kaya β-Karoten Melalui Proses Pendinginan Semprot Juanda Reputra; Purwiyatno Haryadi; Nuri Andarwulan
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (543.157 KB) | DOI: 10.22146/agritech.9324

Abstract

Beta-carotene-rich fat powder was prepared from the mixture of red palm oil/RPO (olein and stearin) and fully hydrogenated palm oil/FHPO by using spray chilling process. Effects of composition of fats used on fat powder flowability, were studied. Our research showed that spray chilling process may be used to produced β -carotene rich-fat powder. Our result also indicated that the use of higher composition of RPO to increase β-carotene content of fat powder tend to reduce the flowability of the resulting fat powder. The maximum ratio of RPO/FHPO used to produce free flowing fat powder was 50% (formula of F50) with β-carotene content of 167.71 ppm. Our research also showed that the melting point of molten mixture fat used was significantly correlated with flowability of the resulting fat powder. The higher melting point of molten fat, the lower the angle of repose or the better flowability of fat powder produced.ABSTRAKLemak bubuk kaya β-karoten telah dibuat dengan menggunakan campuran minyak sawit merah (MSM) fraksi olein dan stearin, serta minyak sawit terhidrogenasi penuh (FHPO) melalui proses pendinginan semprot. Penelitian ini dilakukan untuk melihat pengaruh komposisi campuran minyak tersebut terhadap karakteristik lemak bubuk yang dihasilkan, terutama sifat daya alir. Hasil penelitian menunjukkan bahwa proses pendinginan semprot bisa menghasilkan lemak bubuk kaya β -karoten. Penelitian ini juga menunjukkan bahwa peningkatan rasio MSM untuk meningkatkan kadar β-karoten akan menurunkan daya alir lemak bubuk yang dihasilkannya. Rasio maksimal MSM/FHPO yang dapat digunakan untuk menghasilkan lemak bubuk yang mudah mengalir diperoleh sebesar 50/50 (formula F50), dimana lemak bubuk tersebut mempunyai kadar β-karoten sebesar 167.71 ppm. Titik leleh bahan lemak berkorelasi kuat dengan daya alir lemak bubuk yang dihasilkan, dimana semakin tinggi titik leleh akan menghasilkan lemak bubuk dengan daya alir yang lebih baik, yang ditunjukkan dengan sudut gulir yang lebih rendah.
Pengaruh Rasio Bahan Penyalut Maltodekstrin, Gum Arab, dan Susu Skim terhadap Karakteristik Fisik dan Kimia Mikrokapsul Oleoresin Daun Kayu Manis (Cinnamomum burmannii) Lia Umi Khasanah; Baskara Katri Anandhito; Titiek Rachmawaty; Rohula Utami; Godras Jati Manuhara
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.577 KB) | DOI: 10.22146/agritech.9325

Abstract

This research was aimed to determine the effect of rasio variation of coating materials which are maltodextrin: arabic gum : skim milk (2 : 0: 4); (2: 2: 2); (0: 4: 2) and (2: 0: 4) on the physical characteristics of two-steps oleoresin microcapsule such as yield, moisture content, solubility in water and the microstructure; and to investigate the chemical characteristics of selected two-steps oleoresin microcapsule which were levels of residual solvent and active compounds. The experimental design used in this research was Completely Randomized Design(CRD) with one factor (rasio variation of coating materials). The results showed that the rasio variation of coating materials had significant effect on the yield and water content, but unsignificantly affected the solubility in water. The results of microstructure observation indicated that the presence of skim milk in larger quantity produced a better microstructure appearance. Residual solvent levels of selected microcapsule (maltodextrin : arabic gum : skimmilk = 2 : 0 : 4) was 0 ppm and the active compound of selected microcapsule were linalool, coumarin, 9-hexadecenoic acid, 1.8-cineole and benzene (3.3 dimethlbuthyl).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh bahan penyalut berupa maltodekstrin, gum arab dan susu skim terhadap karakteristik fisik dan kimia mikrokapsul oleoresin daun kayu manis dua tahap. Dalam penelitian ini dilakukan empat variasi bahan penyalut berupa maltodekstrin: gum arab: susu skim (2:0:4, 2:2:2, 0:4:2 dan 2:0:4). Karakteristik fisik yang diuji meliputi rendemen, kadar air, kelarutan dalam air, dan mikrostruktur. Karakteristik kimia mikrokapsul oleoresin daun kayu manis dua tahap terpilih yang diuji meliputi kadar sisa pelarut dan kadar senyawa aktif. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi rasio bahan penyalut. Hasil penelitian menunjukkan bahwa variasi rasio bahan penyalut berpengaruh signifikan terhadap rendemen dan kadar air, namun tidak berpengaruh secara signifikan terhadap parameter kelarutan dalam air. Hasil pengamatan mikrostruktur menunjukkan bahwa susu skim dalam jumlah yang lebih besar menghasilkan penampakan mikrostruktur yang lebih baik. Kadar sisa pelarut mikrokapsul terpilih terdapat pada rasio 2:0:4 yaitu sebesar 0 ppm. Mikrokapsul ini mengandung senyawa aktif berupa linalool, coumarin, 9-hexadecenoic acid, 1,8-cineole serta benzene (3,3 dimehyl buthyl).
Screening dan Karakterisasi Pektinesterase Sebagai Enzim Potensial dalam Klarifikasi Sari Buah Jeruk Keprok Garut (Citrus nobilis var.chrysocarpa) Rohula Utami; Esti Widowati; Arifah Rahayu
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.293 KB) | DOI: 10.22146/agritech.9326

Abstract

The objective of this research was screening of pectinesterase (PE) producing bacteria which are potential in clarification of keprok garut citrus juice (Citrus nobilis var microcarpa) and characterization of the resulted pectinesterase (optimum pH and temperature, pH and thermal stability, KM and Vmaks). The screening result showed that enzyme of isolates AR 2, AR 4, AR 6, and KK 2 was found to be a potential enzyme for clarification of keprok garut citrus juice. Enzyme pektinesterase of isolates AR 2, AR 4, AR 6, and KK 2 had optimum pH at 8; 7.5; 8.5; and 6.5 and stable at pH 4-9, 4-9, 6-9, and 3-8. The optimum temperature enzyme of isolates AR 2 and AR 6 were 55ºC and that of AR 4 and KK 2 were 60ºC. Enzyme of isolate AR 2 was stable at 30-50ºC and inactive at 80ºC, AR 4 and KK 2 were stable at 30-60ºC and inactive at 90ºC whereas AR6 was stable at 30-60ºC and still wasn’t inactive at 90ºC. KM value of isolates AR 2, AR 4, AR 6, and KK 2 were 0.604; 0.338; 0.971; and 0.392 mg/ml. Vmaks value of isolates AR 2, AR 4, AR 6, and KK 2 were 1.218; 0.826; 0.969; and 1.080 u/ml. Pectinesterase enzyme of isolates KK 2 was found to be the most potential enzyme for clarification of keprok garut citrus juice.ABSTRAKTujuan dari penelitian ini adalah untuk melakukan screening bakteri penghasil enzim pektinesterase (PE) yang berpotensi dalam proses klarifikasi sari buah jeruk keprok garut (Citrus nobilis var microcarpa) serta mengetahui karakteristik enzim pektinesterase yang dihasilkan (pH optimum, suhu optimum, kestabilan pH dan suhu, serta nilai KM dan Vmaks). Hasil screening didapatkan isolat AR 2, AR 4, AR 6, dan KK 2 sebagai isolat penghasil enzim pektinesterase yang berpotensi dalam proses klarifikasi sari buah jeruk keprok garut. Aktivitas enzim pektinesterase isolat AR 2, AR 4, AR 6 dan KK 2 berturut-turut optimum pada pH 8; pH 7,5; pH 8,5; dan pH 6,5, serta stabil pada pH 4-9, pH 4-9, pH 6-9, dan pH 3-8. Suhu optimum enzim pektinesterase isolat AR 2, AR 4, AR 6, dan KK 2 berturut-turut adalah 55ºC, 60ºC, 55ºC, dan 60ºC. Enzim pektinesterase isolat AR 2 stabil pada suhu 30-50ºC dan inaktif pada suhu 80ºC, enzim pektinesterase isolat AR 4 dan KK 2 stabil pada suhu 30-60ºC dan inaktif pada suhu 90ºC, sedangkan enzim pektinesterase isolat AR 6 stabil pada suhu 30-60ºC namun belum inaktif pada suhu 90ºC. Nilai konstanta Michaelis-Menten (KM) enzim pektinesterase isolat AR 2, AR 4, AR 6, dan KK 2 berturut-turut adalah 0,604; 0,338; 0,971; dan 0,392 mg/ml. Sedangkan nilai kecepatan maksimum (Vmaks) enzim pektinesterase isolat AR 2, AR 4, AR 6, dan KK 2 berturut-turut adalah 1,218; 0,826; 0,969; dan 1,080 U/ml. Enzim pektinesterase isolat KK 2 memiliki karakteristik yang paling sesuai untuk aplikasi dalam klarifikasi sari buah jeruk keprok garut dibandingkan dengan enzim pektinesterase isolat lainnya.
Sifat Fisikokimiawi Selulosa Produksi Isolat Bakteri Gluconacetobacter xylinus KRE-65 pada Metode Fermentasi Berbeda Sarkono Sarkono; Sukarti Moeljopawiro; Bambang Setiaji; Langkah Sembiring
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (663.464 KB) | DOI: 10.22146/agritech.9327

Abstract

Physicochemical properties of cellulose produced by local bacterial strain Gluconacetobacter xylinus KRE-65 by static and agitated fermentation methods was studied. Cellulose production by G. xylinus KRE-65 was carried out in coconut base medium with static and agitated fermentation methods. The dry weight, morphological and physicochemical properties of bacterial cellulose were compared based on SEM, XRD and FTIR analyses. The results showed that the G. xylinus KRE 65 in the static fermentation produced cellulose higher than agitated fermentation. Static fermentation method produced bacterial cellulose in the sheets form, while agitated fermentation produced fragmented cellulose with predominantly spherical shape. The observation of the surface structure of bacterial cellulose by SEM showed that the static fermentation method generated woven densely cellulose microfibrils, while agitated fermentation significantly changed the surface structure, namely woven microfibrils become more loose with formed larger and higher number of pores. The degree of crystallinity of bacterial cellulose by XRD analysis in static fermentation was 91%, agitated fermentation at 100 rpm was 73% and agitated fermentation at 150 rpm was 72%. FTIR spectra indicated that the pellicles produced by G. xylinus KRE 65 with static and agitated fermentation were found as cellulose. Cellulose produced from both fermentation methods showed different physicochemical properties, therefore they can be applied for different purposes in accordingly.ABSTRAKSifat fisikokimiawi selulosa yang dihasilkan oleh strain lokal bakteri Gluconacetobacter xylinus KRE-65 dengan metode fermentasi statis dan agitatif telah diteliti. Produksi selulosa oleh G. xylinus KRE-65 dilakukan dalam media dasar air kelapa dengan metode fermentasi statis dan agitatif. Selulosa yang dihasilkan selanjutnya dibandingkan berat kering, bentuk morfologi dan sifat fisikokimiawinya menggunakan metode SEM, XRD dan FTIR. Hasil penelitian menunjukkan bahwa G. xylinus KRE 65 menghasilkan selulosa lebih tinggi pada metode fermentasi statis dibandingkan fermentasi agitatif. Metode fermentasi statis menghasilkan selulosa bakteri yang berbentuk lembaran sedangkan fermentasi agitatif menghasilkan selulosa yang terpecah-pecah dengan bentuk dominan bulat. Pengamatan struktur permukaan selulosa bakteri dengan SEM memperlihatkan bahwa metode fermentasi statis menghasilkan selulosa dengan anyaman mikrofibril yang padat, sedangkan fermentasi agitatif menyebabkan terjadinya perubahan struktur permukaan yaitu melonggarnya anyaman mikrofibril dan terbentuknya pori-pori yang lebih besar dan lebih banyak. Derajat kristalinitas selulosa bakteri dengan analisis XRD pada metode fermentasi statis sebesar 91%, fermentasi agitatif 100 rpm sebesar 73% dan fermentasi 150 rpm sebesar 72%. Spektra FTIR mengindikasikan bahwa pelikel yang dihasilkan oleh G. xylinus KRE 65 pada kedua metode fermentasi tersebut merupakan selulosa. Selulosa yang dihasilkan dari fermentasi statis dan agitatif mempunyai sifat fisikokimiawi yang berbeda sehingga dapat diterapkan dalam aplikasi yang berbeda sesuai dengan sifat fisikokimiawi yang dibutuhkan.
Sifat Fungsional Isolat Protein ‘Blondo’ (Coconut Presscake) dari Produk Samping Pemisahan VCO (Virgin Coconut Oil) dengan Berbagai Metode Siti Permatasari; Pudji Hastuti; Bambang Setiaji; Chusnul Hidayat
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (429.05 KB) | DOI: 10.22146/agritech.9328

Abstract

Coconut presscake is a byproduct of processing VCO which has a relatively high protein content of 24.22%. Coconut presscake protein not fully utilized. Coconut presscake protein have functional properties that can affect the characteristics of food products. This study aims to determine the separation method of VCO which can produce protein isolate with the best functional properties. Three methods of separation are compared: chemical, physical and enzymatic method. In the chemical method with the precipitation of protein in coconut milk at the isoelectric point using acid. In the physical method by solving coconut milk emulsion system with the addition of coconut oil to increase the interfacial tension of protein-water. Enzymatic method using a protease that can break the chains of peptides of proteins into simpler molecules. Parameters were measured protein content and functional properties of protein isolates of coconut presscake of VCO covering Emulsion Activity Index (EAI), Emulsion Stability Index (ESI), Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Hidrophylic Lipophylic Balance (HLB). Data were analyzed by analysis of variance and Honestly Significant Difference test at 5% level. The results showed that the protein isolate of coconut presscake of VCO made by physical processed yealded the highest protein content of 95.12 ± 2.9% db and the best functional properties EAI (37.87 ± 6.6 m2/g) and HLB (42.87 ± 1.2%) value is highest as compared to chemical and enzymatic processed. ESI,WHC and OHC showed no significant differences between methods (p≤ 0.05). The results of this study concluded that the physical method produces the best functional properties.ABSTRAKBlondo merupakan hasil samping pengolahan VCO yang memiliki kadar protein cukup tinggi sebesar 24,22%. Protein blondo belum dimanfaatkan secara maksimal. Protein blondo memiliki sifat fungsional yang dapat mempengaruhi karakteristik produk pangan. Penelitian ini bertujuan untuk menentukan metode pemisahan VCO yang menghasilkan isolat protein dengan sifat fungsional terbaik. Tiga metode pemisahan yang dibandingkan: metode kimia, fisik dan enzimatis. Pada metode kimia dengan pengendapan protein dalam santan pada titik isoelektris dengan menggunakan asam. Pada metode fisik dengan pemecahan sistem emulsi santan dengan penambahan minyak kelapa untuk memperbesar tegangan antar muka protein-air. Metode enzimatis dengan menggunakan protease yang dapat memutus rantai peptida dari protein menjadi molekul yang lebih sederhana. Paramater yang diamati adalah kadar protein, dan sifat fungsional isolat protein blondo VCO yang meliputi Indeks Aktivitas Emulsi (IAE), Indeks Stabilitas Emulsi (ISE), Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Hidrophylic Lipophylic Balance (HLB). Data hasil penelitian dianalisis dengan analisis keragaman dan uji beda nyata jujur pada taraf 5%. Hasil penelitian menunjukkan bahwa isolat protein blondo VCO yang dibuat dengan metode fisik memberikan kadar protein (95,12 ± 2,9 %db), nilai IAE (37,87 ± 6,6 m2/g) dan nilai HLB (42,87 ± 1,2%) tertinggi dibandingkan dengan metode kimia dan enzimatis. ISE,WHC dan OHC tidak menunjukkan perbedaan yang signifikan antar metode (p≤ 0,05). Hasil penelitian ini menyimpulkan bahwa metode fisik menghasilkan sifat fungsional terbaik.

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