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KARAKTERISASI KOMPOSIT FILM EDIBLE PEKTIN DAGING BUAH PALA (Myristica fragrans Houtt) DAN TAPIOKA 1) [Characterization of Edible Film Composite Made of Pectin from Nutmeg Mesocarp and Tapioca] Layuk, Payung; M, Djagal W.; ., Haryadi
Jurnal Teknologi Dan Industri Pangan Vol 13, No 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.63 KB) | DOI: 10.6066/4351

Abstract

KARAKTERISASI KOMPOSIT FILM EDIBLE PEKTIN DAGING BUAH PALA (Myristica fragrans Houtt) DAN TAPIOKA 1)   [Characterization of Edible Film Composite Made of Pectin from Nutmeg Mesocarp and Tapioca] Payung Layuk 2) ,  Djagal W.M 3) ,   dan Haryadi  3) 1) Makalah dipresentasikan pada Seminar Nasional PATPI, Semarang 9-10 Oktober 2001  2) Staf Peneliti IPPTP Kalasey Sulawesi Utara 3) Dosen Fakultas Teknologi Pertanian UGM, Yogyakarta ABSTRACT The objective of the research was to investigate the properties of pectin derived from mesocarp of nutmeg (Mysristica fragrans Houtt) and edible film made from the pectin and added tapioca. Pectin was extracted from mesocarp of nutmeg using 0.5% of EDTA at pH 1.5-2, and temperature at 90°C for 1 hour. The first group of edible film was  prepared using 1% (w/v) of pectin, 1.6% CaCl2, 1% glycerol and various concentration of tapioca (0-2%, w/v). Second group  of edible film was prepared using 1% of pectin, 1.6 % CaCl2, 1% glycerol and 2% tapioca and various concentration of palmitic acid (0-0,08 w/v). Physical, mechanical and barrier properties of the films were examined and its capability to reduce weight loss of small pieces of apples during storage was also measured. The result showed that yield of isolated pectin was 20.73% (w/w) having methoxyl content 11.43%, and polygalacturonic acid of 79.47%. Proximate analysis showed that protein, ash and water content in the isolated pectin were 7.86, 3.03 and 7.60%, respectively. Characteristics of first group of film showed that the higher concentration of tapioca added resulted in the higher of tensile strength and thickness. Data of the second groups of films showed that addition of palmitic acid up to 0,08% has no effects on tensile strength, thickness, elongation and water vapour transmission  rate  (WVTR) of films. Small piece of apples coated or wrapped with edible film (1% pectin – 1,6% CaCl2-2% tapioca-1% glycerol and 0.04% palmitic acid) had lower weight loss and better colour than those of control during storage).   Key  words : Nutmeg, pectin, and pectin-tapioca film
Mechanism and Kinetic of Antiphotooxidation of Bixin in Metil Linoleat System Pranata, Ardiyanto; Santoso, Umar; Raharjo, Sri; ., Haryadi
Jurnal Teknologi Dan Industri Pangan Vol 17, No 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.626 KB) | DOI: 10.6066/441

Abstract

Bixin belongs to the carotenoid group, present in Bixa orellana tree. It has conjugated double bonds which plays a role as an antiphotooxidant. The objectives of this study were to analyze the quenching mechanisms and kinetics of bixin in photosensitized oxidation of methyl linoleate. The quenching mechanism and kinetic of bixin were studied by the steady-state kinetic method. Samples of 0, 0.25 x 10-5, 0.5 x 10-5, 0.75 x 10-5, 1.0 x 10-5, 2.0 x 10-5 and 3.0 x 10-5 M bixin were prepared in ethanol that also contained 0.03, 0.06, 0.09 and 0.12 M methyl linoleate and 11.36 x 10-6 M of erythrosine stored under fluorescent light (4000 lux) at room temperature for 2 hours. The extent of photosensitized oxidation of methyl linoleate was expressed as peroxide value. The steady-state kinetic study indicated that bixin quenched singlet oxygen and exhibited triplet sensitizer quenching mechanism (to minimize the erythrosine photosensitized oxidation of methyl linoleate). The total quenching rate constant of bixin was 7.7 x 109 M-1S-1. Key words: bixin, quencher, erythrosine, singlet oxygen
Antioxidant Activity of Crude Polyphenol Extract from Microwave Roasted Cocoa Bean ., Supriyanto; ., Haryadi; Rahardjo, Budi; Marseno, Djagal Wiseso
Jurnal Teknologi Dan Industri Pangan Vol 17, No 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (428.155 KB) | DOI: 10.6066/440

Abstract

Microwave heating is faster than the conventional way, therefore it is interesting to apply this technology for cocoa roasting. This research aimed to analyze the effect of microwave roasting of ground cocoa nib on the antioxidative properties of the crude polyphenol extract from the product.The results indicated that microwave roasting of ground cocoa nib for 5 min, adjusted at 20% of the full power (900W) gave no significant difference in the inhibition of linoleic acid oxidation and scavenging of DPPH radical activity of the crude polyphenol extract compared to that of the conventional roasting at 140 0C for 40 min. But the product showed higher reduction of ferric ion activity and lower chelating ferro ion activity. The crude polyphenol extract inhibited linoleic acid oxidation and scavenged DPPH free radical. The inhibition was lower than that of either BHT or a-tocoferol at concentrations lower than 400 ug/ml for linoleic acid oxidation and lower than 40 ug/ml for DPPH free radical scavenging. The crude polyphenol extract reduced ferric ion, though lower than BH.T Key words : Cocoa bean, microwave, roasting, polyphenol, antioxidant activity.
PENGARUH METODE EKSTRAKSI TERHADAP KARAKTERISTIK CRUDE LAMINARAN DARI Sargassum duplicatum (Effect of Extraction Method on Characteristics of Sargassum duplicatum Crude Laminaran) Chamidah, Anies; Marsono, Yustinus; Harmayani, Eni; ., Haryadi
Jurnal Agritech Vol 33, No 03 (2013)
Publisher : Jurnal Agritech

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Abstract

Laminaran is a natural polysaccharide extracted from brown algae, are usually used as human food, animal feed and drugs. Laminaran obtained by extracting brown algae powder, with acid solution (LAE) or with water (LWE) is done twice. Extraction by combining both methods were tested as well, that the first extraction using an acid solution further extracted residue re-use of water (LME). Extraction with acid and modification are more efficient than extraction with water, with a relatively higher yield (3.59 and 1.42 fold). With the acid extraction method (LAE), and modification (LME) showed the presence of compounds laminaran (β-(1,3)-D glukopiranosil), extraction using water (LWE) showed no laminaran. In general, the value of yield higher acid extracts, followed by modification extract and water extract. Acid extracts and modifications have moisture, ash and fat content lower than water extract but different levels of protein. The method of extraction with an acid solution and a modification is the best method.Keywords: Extraction method, crude laminaran, FT-IR ABSTRAK Laminaran adalah polisakarida alami yang diekstraksi dari alga coklat yang banyak dimanfaatkan sebagai makanan manusia, pakan ternak dan obat-obatan. Laminaran diperoleh dengan cara mengekstraksi serbuk alga coklat, dengan  larutan asam (LAE) atau dengan air (LWE) yang dilakukan sebanyak dua kali. Ekstraksi dengan mengkombinasikan kedua metode diuji juga, yaitu ekstraksi pertama menggunakan larutan asam selanjutnya residu diekstrak kembali menggunakan air (LME). Ekstraksi dengan asam maupun modifikasi lebih efisien daripada ekstraksi dengan air, dengan yield relatif lebih tinggi (3,59 dan 1,42 kali). Dengan metode ekstraksi asam (LAE), dan modifikasi (LME) menunjukkan hadirnya senyawa laminaran (β-(1,3)-D-glukopiranosil), sedangkan ekstraksi menggunakan air (LWE) tidak menunjukkan adanya laminaran. Secara umum nilai yield ekstrak asam lebih tinggi, diikuti ekstrak modifikasi dan ekstrak air. Ekstrak asam dan modifikasi mempunyai kadar air, abu dan kadar lemak yang lebih rendah daripada ekstrak air kecuali kadar protein yang tidak berbeda. Metode ekstraksi dengan larutan asam dan modifikasi merupakan metode yang terbaik. Kata kunci: Metode ekstraksi, crude laminaran, FT-IR 
KARAKTERISASI EDIBLE FILM PATI SAGU ALAMI DAN TERMODIFIKASI (EDIBLE FILM CHARACTERIZATIONS FROM NATIVE AND MODIFICATION SAGO STARCH) Polnaya, Febby J.; ., Haryadi; Marseno, D.W.
Jurnal Agritech Vol 26, No 03 (2006)
Publisher : Jurnal Agritech

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Abstract

This research was conducted to use native sago starch (PSA), hydroxypropyl sago starch (PSHP, molar substitutions (MS) 0.058) and hydroxypropyl-acetyl sago starch (PSHP-AS MS 0.058; degree of substitutions (DS) 0.061) as basic materials for edible film, prepared with 3, 4 and 5% w/v. Edible film solution was prepared at 70oC for 30 min with glycerol (0.5% w/v) addition as plasticizer, and then dried-up using oven at 40oC. Analysis was conducted for physical characteristics of edible films including film thickness, elongation, tensile strength, water vapor transmission rate (WVTR), and solubility. Sago starch film produced by PSA, PSHP (MS 0.058) and PSHP-AS (MS 0.058-DS 0.061) showed different characteristics compared to PSA, including thickness, tensile strength, elongation, and WVTR of the films. The best edible film produced by PSHP‑AS (5%, w/v) with lowered WVTR was 11.27 g H2O/m2 h, its thickness was about 0.085 mm, tensile strength was 13.91 MPa, elongation was 0.32% and solubility was 90,595%. Keywords:  native sago starch, hydroxypropyl, hydroxypropyl-acetyl, edible film
Hypocholesterolemic and hypoglicemic effects of butyrylated arrowroot starch on Sprague Dawley rats ., Damat; Marsono, Y.; ., Haryadi; Cahyanto, M. N.
INDONESIAN JOURNAL OF PHARMACY Vol 19 No 3, 2008
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.77 KB) | DOI: 10.14499/indonesianjpharm0iss0pp109-116

Abstract

The aim of research is to investigate the hypocholesterolemic and hypoglicemic effects of butyrylated arrowroot starch in rat. The study was carried out using 30 Sprague Dawley rats which were divided into 5 groups of six rats. Each group was fed with different diets, i.e. diet containing butyrylated arrowroot starch with different degrees of substitution (DS of 0; 0.053; 0.120 and 0.187) and standard diet (AIN93). After 34 days feeding, the rats were killed and the blood was taken and analyzed for total cholesterol, triglyceride, LDL cholesterol, HDL cholesterol, and glucose concentrations. The result showed that rats fed with diet containing butyrylated arrowroot starch had lower concentration of total cholesterol, LDL cholesterol, glucose, and triglyceride, but the HDL cholesterol concentration was higher than those fed with arrowroot starch and standard diet AIN93. The higher the degree of substitution of the starch in the diet gave improved on those parameters. Butyrylated arrowroot starch has hypocholesterolemic and hypoglycemic effect.Key word: Butyrylated arrowroot starch, hypocholesterolemic, hypoglicemic
KARAKTERISASI KOMPOSIT FILM EDIBLE PEKTIN DAGING BUAH PALA (Myristica fragrans Houtt) DAN TAPIOKA [Characterization of Edible Film Composite Made of Pectin from Nutmeg Mesocarp and Tapioca] Layuk, Payung; M, Djagal W.; ., Haryadi
Jurnal Teknologi Dan Industri Pangan Vol 13, No 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.63 KB)

Abstract

The objective of the research was to investigate the properties of pectin derived from mesocarp of nutmeg (Mysristica fragrans Houtt) and edible film made from the pectin and added tapioca. Pectin was extracted from mesocarp of nutmeg using 0.5% of EDTA at pH 1.5-2, and temperature at 90°C for 1 hour. The first group of edible film was  prepared using 1% (w/v) of pectin, 1.6% CaCl2, 1% glycerol and various concentration of tapioca (0-2%, w/v). Second group  of edible film was prepared using 1% of pectin, 1.6 % CaCl2, 1% glycerol and 2% tapioca and various concentration of palmitic acid (0-0,08 w/v). Physical, mechanical and barrier properties of the films were examined and its capability to reduce weight loss of small pieces of apples during storage was also measured. The result showed that yield of isolated pectin was 20.73% (w/w) having methoxyl content 11.43%, and polygalacturonic acid of 79.47%. Proximate analysis showed that protein, ash and water content in the isolated pectin were 7.86, 3.03 and 7.60%, respectively. Characteristics of first group of film showed that the higher concentration of tapioca added resulted in the higher of tensile strength and thickness. Data of the second groups of films showed that addition of palmitic acid up to 0,08% has no effects on tensile strength, thickness, elongation and water vapour transmission  rate  (WVTR) of films. Small piece of apples coated or wrapped with edible film (1% pectin – 1,6% CaCl2-2% tapioca-1% glycerol and 0.04% palmitic acid) had lower weight loss and better colour than those of control during storage).  
Elections Legal Entity As rescue efforts Revolving Fund Program PNPM Mandiri Urban and Rural ., HARYADI; BUDIARTI, LAELI; RAHAJUNI, DIJAN; RESTARI, SRI; SETYANTO, REFIUS P.
Jurnal Bisnis dan Manajemen Vol 16, No 2 (2015)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (503.07 KB) | DOI: 10.24198/jbm.v16i2.10

Abstract

The aim of this research is to analyze the performance of PNPM Mandiri Program and identify the desirability ofstakeholder in managing revolving fund of PNPM Mandiri after the end of this program in Banyumas Regency. Informanas source of the data consist of PNPM organizer, facilitator, and the community who received revolving fund. We usequalitative and quantitative techniques to analize the data. Our analysis shows that the amount of the fund is morethan a hundred billion. They have been revolving and need to manage by legal entity organization. Meanwhile, thedesirability of the stakeholder of PNPM Mandiri especially PNPM Organizer is different. Some people want the publiccorporation as the legal entity to manage the fund, but the others want cooperation.Keywords: PNPM Mandiri, Revolving Fund, Cooperation, public corporation.