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PENGEMBANGAN METODE PENETAPAN KADAR SIKLAMAT BERBASIS KROMATOGRAFI CAIR KINERJA TINGGI GUNA DIIMPLEMENTASIKAN DALAM KAJIAN PAPARAN Wibowotomo, Budi
Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Vol 33, No 1 (2010)
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.708 KB) | DOI: 10.17977/tk.v33i1.3090

Abstract

The aim of this research was to develop a method for determining cycla­mate content in foods based on High Performance Liquid Chromatography for exposure assessment of cyclamate. The extraction procedure is conducted by de­creasing pH sample until less than 2, and mobile phase is executed by applying the ratio of phosphate buffer-methanol as 75:25, 80:20, 85:15. The results of experiments be obtained colom: ODS RP-18, 5 ?m, 250 x 4,6 mm ID; mobile phase: phosphate buffer/KH2PO4 pH 4,6 and metanol in a ratio of 85:15; flow rate: 1 ml/min; injection volume: 20 ?l; and detector: UV-Vis 200 nm. The indication of extraction showed by parameter distribution ratio D ? KD and the extraction efficiency of 83.04?94.92%. The exposure estimated of cyclamate based concentration analysis is about 28.41 mg/kg bw/day (258.27% ADI), where SNI 01-6993-2004 regulates 2.99 mg/kg bw/day (27.21% ADI).Tujuan penelitian adalah mengembangkan metode penetapan siklamat ber­basis kromatografi cair kinerja tinggi untuk pengukuran konsentrasi siklamat. Prose­dur  ekstraksi menggunakan  modifikasi  pH sampel hingga pH lebih kecil 2, dan fase gerak diterapkan perlakuan rasio bufer fosfat?metanol 75 : 25, 80 : 20, dan 85 : 15. Hasil eksperimen diperoleh kolom: ODS RP-18, 5 ?m, 250 x 4,6 mm ID; fase gerak: bufer fosfat/KH2PO4 pH 4,6 dan metanol rasio 85 : 15; laju aliran: 1 ml/menit; volume injeksi: 20 ?l; dan detektor: UV-Vis 200 nm. Indikasi keberhasilan ekstraksi ditunjukkan dengan parameter rasio distribusi D ? KD dan efisiensi ekstraksi 83,04?94,92%. Estimasi paparan berdasar konsentrasi analisis langsung sebesar 28,41 mg/kg bb/hari (258,27% ADI), sedang estimasi paparan berbasis SNI 01-6993-2004 sebesar 2,99 mg/kg bb/hari (27,21% ADI).
PEMBUATAN PIKEL JAHE DAN PERUBAHAN MUTUNYA SELAMA PENYIMPANAN Wibowotomo, Budi
Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Vol 24, No 2 (2001)
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/tk.v24i2.405

Abstract

Pemanfaatan jahe yang dikonsumsi dalam bentuk segar belum begitu dikenal di Indonesia. Untuk mencegah kerusakan jahe segar karena penanganan dan penyimpanan yang kurang baik maka dilakukan pengolahan pikel jahe (jahe asin). Tujuan penelitian ini selain untuk usaha diversifikasi juga untuk menghasilkan produk fermentasi yang berdaya terima dan berdaya simpan tinggi. Pembuatan pikel jahe dilakukan dalam 2 tahap yaitu pembuatan pikel stok jahe (salt stock pickle) dan pengamatan perubahan mutunya selama penyimpanan. Pikel yang diamati perubahan mutunya selama penyimpanan adalah pikel yang diolah dari pikel stok terbaik. Pikel stok terbaik diperoleh dari jahe bentuk irisan yang difermentasi dengan penambahan garam 10% serta serbuk garam berlapis-lapis sebanyak 1/10 berat bahan tanpa penambahan gula (formula 1) dan jahe bentuk batang yang difermentasi dengan penambahan garam 10% ditambah gula 2% (formula 2) dengan lama fermentasi 10 hari. Pikel yang mempunyai mutu terbaik selama penyimpanan adalah pikel yang dibuat dari formula 2 dan disimpan dalam botol jar pada suhu dingin (5-10C) selama 3 bulan.
ANALYSIS OF ANTIOXIDANT CAPACITY AND GLUCOSE LEVEL OF BREADFRUIT LEAVES FUNCTIONAL DRINKS TREATED WITH DIFFERENT RATIO OF SWEETENERS Devi, Mazarina; Wibowotomo, Budi; Soekopitojo, Soenar
Journal of Business on Hospitality and Tourism Vol 5, No 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (718.614 KB) | DOI: 10.22334/jbhost.v5i1.135

Abstract

Efforts to lower blood sugar levels for diabetes mellitus patients can take by consuming  a popular functional drinks which has been added by herbal ingredients such as breadfruit leaves. The aim of this research is to observe the effect of addition three-types of sweetener (aspartame, acesulfam k, and sorbitol) in different ratio (50%: 25%: 25%, 25%: 50%: 25%, 25%: 25%: 50%) to the antioxidant capacity and glucose level of functional drinks made from breadfruit leaves, as well as its number of calories and variety sensory tests (sour taste, sweetness and texture). The experimental design used a Completely Randomized Design with three replications. This study also employs 35 panellists to produce organoleptic quality data in two repetitions.  All collected data were then analyzed using ANOVA test followed by DMRT test. Results showed that the highest antioxidant capacity was obtained by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with IC50 value of 64,717 ppm. Meanwhile the lowest glucose level was resulted by ratio 50%: 25%: 25% of aspartame, acesulfam k, and sorbitol in value of 25.53 g/100g. The highest number of calorie was produced by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with a value of 126.44 cal. / 100gr. Whereas, the most preferred formulas of breadfruit drink formulas are found in ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol.