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The Effect of the Covering with Black Cloth and Ethanol Concentration on the Curcuminoid Contents and Antioksidant Activity of Temulawak (Curcuma xanthorrhiza) Chip Extracts Anggrahini, Sri; Safitriani, Raden Rara; Santosa, Umar
Jurnal Teknologi Dan Industri Pangan Vol 18, No 2 (2007): 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 (308.832 KB) | DOI: 10.6066/392

Abstract

The aim of this research was to find out the curcuminoid content and antioxidant activity of temulawak (Curcuma xanthorriza) chip extracts under specific treatment. This research was started with preparation of temulawak chips. Which were made from 2 treatment of sun drying, those which were convered with black cloth and those without cover. The quantity of three types of know curcuminoids of temulawak chips were analyzed by HPCL after axtraction with 0%, 5% and 95% etanol solvent. Antioxidant activities in the extracts were measured by ferri thiocyanate and thiobarbituric acid methods. The result indicated that drying with black cloth cover showed higher curcuminoid content and antioxidant activity compared with those without black cloth cover, but drying with black cloth cover had no effect on the type of curcuminoids. The antioxidant activity of temulawak chip was highest with the type of curcuminoids being bisdemetoxicurcumine, demetoxicurcumine and curcumine when the temulawak chips were extracted with 95% ethanol. While the type of curcuminoids were only demetoxicurcumine and curcumine, when temulawak chips were extracted with 0% and 50% ethanol. Key words : Temulawak chips, curcuminoid, ethanol, antioxidant activity.
KANDUNGAN GIZI, RENDEMEN TEPUNG, DAN KADAR FENOL TOTAL ALPUKAT (Persea americana, Mill) VARIETAS I JO PANJANG DAN I JO BUNDAR Marsigit, Wuri; Astuti, Mary; Anggrahini, Sri; Naruki, Sri
Jurnal Agritech Vol 36, No 01 (2016)
Publisher : Jurnal Agritech

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aims of the study were to determine pulp proportion, dried pulp rendement, nutrient dan  total phenolic contentavocado variety of Ijo Panjang dan Ijo Bundar. Variety of Ijo Panjang and Ijo Bundar were selected because both of varieties were categorized as excelent varities and recomendedto develop in Indonesia. Water, carbohydrate, protein, fat dan ash content were determined by using proxymate analysis (AOAC), vitamin A dan E using spectrophotometry method, vitamin C using titration method, dan minerals using AAS method. Total phenolic content were determined by using Follin-Cialcetau method. The result of the studies found that pulp portion Ijo Bundar Variety higher than Ijo Panjang. Water content dan zinc of Ijo Panjang variety higher than Ijo Bundar. Dried pulp rendement of Ijo Bundar higher than Ijo Panjang. Protein, fat,  ash, minerals (Fe, Na, K dan P) avocado variety of Ijo Bundar higher than Ijo Panjang. Magnesium dan mangan content of both varieties have not significant different. Total phenolic content of pulp dan dried pulp were higher in Ijo Bundar than Ijo Bundar.Keywords: Pulp proportion, dried pulp rendement, nutrients dan total phenolics content ABSTRAKPenelitian ini bertujuan untuk mengetahui proporsi daging buah, rendemen tepung, kandungan gizi dan fenol totalalpukat varietas Ijo Panjang dan Ijo Bundar. Pemilihan kedua varietas tersebut karena merupakan varietas unggul dan direkomendasikan untuk dikembangkan di Indonesia. Kandungan, air, karbohidat, protein, lemak dan abu dilakukan dengan analisis proksimat (AOAC), kandungan vitamin A dan E dengan metode spektrofotometri dan vitamin C dengan metode titrasi, analisis mineral dengan metode AAS. Total fenol dianalisis dengan metode Folin-Ciocalteu. Hasil penelitian menunjukan bahwa proporsi daging buah, kadar air, seng varietas Ijo Panjang lebih tinggi dibandingkan Ijo Bundar. Rendemen tepung alpukat lebih tinggi pada varietas Ijo Bundar. Kandungan protein, lemak, abu, vitamin (A,E dan C), mineral (Fe, Na, K, P) lebih tinggi pada varietas Ijo Bundar. Kandungan magnesium dan mangan tidak terdapat perbedaan signifikan kedua varietas.  Fenol total daging buah dan tepung alpukat lebih tinggi pada varietas Ijo Bundar dibandingkan Ijo Panjang.Kata kunci: Prorporsi daging buah, rendemen tepung, kandungan gizi, fenol total 
Antioxidative Properties ff White Saffron Extract (Curcuma mangga Val.) In The In Vivo Assay Pujimulyani, Dwiyati; Wayzka, Agung; Anggrahini, Sri; Santoso, Umar
Agritech Vol 32, No 4 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9582

Abstract

A study on the antioxidative properties of white saffron extract (in vivo) has been conducted. The purpose of this study was to determine the antioxidative effects of white saffron extract in in vivo assay. Fresh white saffrons were peeled, washed, blanched at 100˚C in 0.5% citric acid solution for 5 minutes and grated. The ratio between grated white saffron and distilled water was 1:1; 1:2; 1:3 and 1:4. Then it was filtered in order to obtain white saffron extract. The extract was evaluated in terms of its antioxidant activity by using in vivo. Five-week old male Wistar rats were purchased from Experimental Animal Development Unit, Gadjah Mada University. After one week of adaptation, the rats were divided into six groups, feed and drinking water were provided ad libitum. White saffron extract was orally administrated using a syringe at 09.00 a.m and 14.00 p.m daily, for 14 days. The livers and serum were removed for analysis of thiobarbituric acid reactive subtances (TBARS), α-tocopherols and superoxide dismutase (SOD). The results of this study showed that white saffron extract has an antioxidative activity in the in vivo assay. The higher concentration of white saffron extract, the higher α-tocopherols and superoxide dismutase, but the TBARS value was lower.
Peningkatan Kandungan Protein Mie Basah dari Tapioka dengan Substitusi Tepung Koro Pedang Putih (Canavalia ensiformis L.) Murdiati, Agnes; Anggrahini, Sri; Alim, Ayuk
Agritech Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9334

Abstract

Noodle can be made from tapioca, but the protein content was very limited. The purpose of this study was to increase protein content of tapioca wet noodle with addition of 0-50% white jack bean flour and to evaluate the physical, chemical and organoleptic properties. This study was preceded by a reduction HCN content. After HCN content fulfilled SNI standards, white jack bean was then made into flour. In this study, wet noodle was made with the ratio of tapioca: white jack bean flour 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50 respectively. Physical characteristics of noodle was investigated in this study were cooking loss, expansion ratio, tensile strength, and elongation. Organoleptic characteristics were studied by preference and difference test.  Noodle product which was preferred by panelists was analyzed for the nutritional content. The results showed that soaking jack bean in 2% sodium bicarbonate solution for 40 hours with pulping in the first 10 hours and continued with soaking water 3 times 10 hours can reduce HCN content by 87.08%. The cooking loss and force of tensile strength were increased while expansion ratio and elongation decreased with higher proportions of white jack bean flour used. Wet mie made of ratio tapioca: white jack bean flour 80:20 got the preferences by panelists, and was able to increase protein content 9.51 fold with protein content 7.15% db.ABSTRAKMie dapat dibuat dari tapioka, namun kandungan protein mie tapioka sangat rendah. Tujuan dari penelitian ini adalah untuk meningkatkan kandungan protein mie basah dari tapioka dengan penambahan tepung koro pedang putih 0-50% dan evaluasi sifat fisik, kimia, dan organoleptik produk mie basah tersebut. Penelitian ini didahului dengan pengurangan kadar HCN koro pedang putih dan pembuatan tepung koro pedang putih. Pembuatan mie basah dari tapioka dilakukan dengan variasi rasio campuran tapioka: tepung koro pedang putih 100:0; 90:10; 80:20; 70:30; 60:40; dan 50:50. Karakteristik fisik mie yang diteliti meliputi kehilangan padatan akibat pemasakan, rasio pengembangan, tensile strength, dan elongasi. Karakteristik organoleptik mie yang diteliti meliputi uji kesukaan dan pembedaan. Mie yang disukai panelis selanjutnya dianalisis kandungan gizinya. Hasil penelitian menunjukkan bahwa perendaman koro pedang putih dalam larutan natrium bikarbonat 2% selama 40 jam dengan pengupasan pada jam ke-10 pertama dan dilanjutkan dengan penggantian air rendaman setiap 10 jam dapat mengurangi kadar HCN sebesar 87,08%. Pada mie yang dihasilkan, makin banyak penambahan tepung koro pedang putih, kehilangan padatan akibat pemasakan (cooking loss) dan gaya pada tensile strength meningkat, sedangkan rasio pengembangan dan elongasi menurun. Produk mie basah yang dibuat dengan rasio tapioka: tepung koro pedang putih sebanyak 80:20 masih disukai panelis, dan mampu meningkatkan kandungan protein sebesar 9,51 kali sehingga kandungan protein mie yang dihasilkan sebanyak 7,15% db.
Portable Electronic Nose Sebagai Instrumen Untuk Diskriminasi Aroma Kopi Robusta Jawa Dan Robusta Sumatera Yang Terkorelasi Dengan Gas Chromatography Mass Spectrometry Arimurti, Yesiana; Triyana, Kuwat; Anggrahini, Sri
Jurnal Ilmu Fisika Vol 10, No 2 (2018): JURNAL ILMU FISIKA
Publisher : Jurnal Ilmu Fisika

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (816.655 KB) | DOI: 10.25077/jif.10.2.113-124.2018

Abstract

Kualitas kopi sangat dipengaruhi oleh aromanya. Sedangkan aroma kopi dapat diperngaruhi oleh banyak faktor, salah satunya daerah asal kopi. Oleh karena itu, instrumen uji aroma sangat dibutuhkan terutama untuk kendali mutu pada saat proses pengolahannya. Dalam penelitian ini, aroma kopi diuji menggunakan electronic nose yang hasilnya dikorelasi dengan gas chromatography mass spectrometry (GC-MS). Biji kopi jenis robusta yang berasal dari Pulau Jawa (DIY) dan Sumatera digunakan sebagai sampel uji. Penyangraian (roasting) dilakukan selama 20 menit pada suhu 210 °C. Setelah proses roasting, selanjutnya biji kopi dihaluskan menjadi bubuk dengan grinder. Pola respon masing-masing sensor gas dalam electronic nose terhadap setiap sampel bubuk kopi, direkam. Kemudian dilakukan ekstraksi ciri dengan menggunakan dua metode, yakni ekstraksi ciri gradien dikalikan dengan nilai puncak dan ekstraksi nilai rerata. Principle Component Analysis (PCA), diterapkan untuk proses diskriminasi aroma bubuk kopi. Hasil analisa GCMS menunjukkan bahwa ada perbedaan senyawa aromatik yang terdeteksi antara kopi robusta yang berasal dari pulau Jawa dan dari pulau Sumatera. Hasil ini terkorelasi dengan hasil diskriminasi aroma kopi robusta dengan menggunakan electronic nose. Selanjutnya, electronic nose mempunyai potensi digunakan pada industri kopi sebagai instrumen untuk keperluan kendali mutu selama proses pengolahan. Kata kunci: kopi robusta Jawa, robusta Sumatera, aroma, electronic nose, GC-MS
Formulasi dan Stabilitas Mikroemulsi O/W dengan Metode Emulsifikasi Spontan Menggunakan VCO dan Minyak Sawit Sebagai Fase Minyak: Pengaruh Rasio Surfaktan-Minyak Ariviani, Setyaningrum; Raharjo, Sri; Anggrahini, Sri; Naruki, Sri
Agritech Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9416

Abstract

This study was aimed to (1) formulate o/w microemulsion using different surfactant oil ratio, (2) determine the microemulsions stability toward centrifugation, heating and storage at room temperature, and (3) characterize microemulsions which were shown the best stability. Microemulsions were prepared using ternary food grade surfactant with low HLB (span 80), medium HLB (span 20 or span 40) and high HLB (tween 80), and surfactant oil ratio 2,3,4 and 5. VCO and palm oil were used as oil phase, whereas 10 μM phosphate buffer pH 7 was used as aqueous phase. O/W microemulsionwere formed at surfactant oil ratio 3 or more for VCO and at higher surfactant oil ratio (i.e 4 or 5) when palm oil was used as oil phase. Microemulsions with VCO as oil phase which were stable toward centrifugation, heating treatment and storage at room temperature i.e. microemulsions with surfactant oil ratio 4 or 5, while the use of palm oil as oil phase produce stable microemulsions at surfactant oil ratio 4. Microemulsions with surfactant oil ratio 4 showedthe best stability. This microemulsions have a monomodal particle size distribution, the mean particle diameter and viscosity reached 21.7 ± 0.02nm and 6.0 ± 0.10cp (VCO), 22.9 ± 0.15nm and 6.2 ± 0.05cp (palm oil).ABSTRAKPenelitian ini bertujuan untuk (1) formulasi mikroemulsi o/w dengan variasirasio surfaktan-minyak, (2) menentukan stabilitas mikroemulsiterhadap sentrifugasi, pemanasan dan penyimpanan suhu ruang, dan (3) karakterisasi mikroemulsi dengan stabilitas terbaik. Mikroemulsi dibuat menggunakan campuran tiga surfaktan food grade yaitu surfaktan HLB rendah (span 80), sedang (span 20 atau span 40), dan tinggi (tween 80), dengan rasio surfaktan minyak 2, 3, 4 dan 5. VCO dan minyak kelapa sawit digunakan sebagai fase minyak, 10 μM bufer fosfat pH 7 sebagai fase aqueous. Mikroemulsi o/w terbentuk pada rasio surfaktan minyak 3 atau lebih untuk penggunaan VCO dan pada rasio surfaktan minyak yang lebih tinggi (yaitu 4 atau 5) untuk penggunaan minyak sawit sebagai fase minyak. Mikroemulsi dengan fase minyak VCO yang stabil terhadap sentrifugasi, pemanasan maupun penyimpanan suhu ruang adalah mikroemulsi dengan rasio surfaktan-minyak 4 atau 5, sedangkan penggunaan minyak sawit sebagai fase minyak menghasilkan mikroemulsi yang stabil pada rasio surfaktan-minyak 4. Mikroemulsi dengan rasio surfaktan-minyak 4 memperlihatkan stabilitas terbaik. Mikroemulsi tersebut memiliki distribusi ukuran partikel monomodal, rerata diameter partikel dan viskositas mencapai 21,7 ± 0,02nm dan 6,0 ± 0,10cp (VCO), 22,9 ± 0,15nm dan 6,2 ± 0,05cp (minyak sawit).
The Effect of the Covering with Black Cloth and Ethanol Concentration on the Curcuminoid Contents and Antioksidant Activity of Temulawak (Curcuma xanthorrhiza) Chip Extracts Anggrahini, Sri; Safitriani, Raden Rara; Santosa, Umar
Jurnal Teknologi dan Industri Pangan Vol 18, No 2 (2007): 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 (308.832 KB)

Abstract

The aim of this research was to find out the curcuminoid content and antioxidant activity of temulawak (Curcuma xanthorriza) chip extracts under specific treatment. This research was started with preparation of temulawak chips. Which were made from 2 treatment of sun drying, those which were convered with black cloth and those without cover. The quantity of three types of know curcuminoids of temulawak chips were analyzed by HPCL after axtraction with 0%, 5% and 95% etanol solvent. Antioxidant activities in the extracts were measured by ferri thiocyanate and thiobarbituric acid methods. The result indicated that drying with black cloth cover showed higher curcuminoid content and antioxidant activity compared with those without black cloth cover, but drying with black cloth cover had no effect on the type of curcuminoids. The antioxidant activity of temulawak chip was highest with the type of curcuminoids being bisdemetoxicurcumine, demetoxicurcumine and curcumine when the temulawak chips were extracted with 95% ethanol. While the type of curcuminoids were only demetoxicurcumine and curcumine, when temulawak chips were extracted with 0% and 50% ethanol. Key words : Temulawak chips, curcuminoid, ethanol, antioxidant activity.
Ekstraksi Selulosa dari Pod Husk Kakao Menggunakan Sodium Hidroksida Hutomo, Gatot Siswo; Marseno, Djagal Wiseso; Anggrahini, Sri; Supriyanto, Supriyanto
Agritech Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9612

Abstract

Cacao pod husk contains some compounds like pectin, lignin, hemicelluloses and cellulose, and other compounds suchas caffeine and theobromine. Especially for cellulose should be modiÞ ed as derivates which it have multi functionsin food application. Extraction cellulose from pod husk cacao was investigated. The aim of the research was to Þ ndthe concentration of sodium hydroxide for cellulose extraction from pod husk cacao. Bleaching for cellulose werecarried out twice using sodium hypochlorite 3% (oxydator) and sodium bisulÞ t 3% (reductor) to rise lightness. FT-IRand X-Ray spectra were detected in cellulose. Cellulose extracted using sodium hydroxide from pod husk cacao about26.09% (db) with crystalline 27.14%, ash content 6.56% (db), WHC 5.87 g/g and OHC 2.74 g/g. It could be concludedthat sodium hydroxide 12% is the best level to extract cellulose from pod husk cacao with double bleaching.ABSTRAKPod husk kakao banyak mengandung komponen kimia seperti pektin, lignin, hemiselulosa dan selulosa serta beberapakomponen yang lain yaitu caffein dan theobromine. Khusus selulosa dapat dilakukan modiÞ kasi sebagai turunanselulosa yang mempunyai banyak fungsi serta dapat diaplikasikan untuk pangan. Penelitian ekstraksi selulosa dari podhusk kakao telah dilakukan. Tujuan penelitian ini adalah untuk memperoleh konsentrasi sodium hidroksida sebagaibahan untuk ekstraksi selulosa dari pod husk kakao. Selulosa pada pod husk kakao terikat sangat kuat dengan lignin,sodium hidroksida akan memutus dengan baik ikatan antara selulosa dengan lignin. Bleaching pada selulosa jugadilakukan dengan menggunakan sodium hipoklorida 3% dan sodium bisulÞ t 3% untuk meningkatkan lightness. SpektraFT-IR dan X-ray juga dilakukan untuk pendeteksian pada selulosa hasil ekstraksi. Hasil ekstraksi selulosa dari pod huskkakao menggunakan sodiumhidroksida 12% menghasilkan rendemen sekitar 26,09% (db) dengan kristalinitas 27,14%,kadar abu 6,56% (db), WHC 5,87 g/g dan OHC 2,74 g/g. Dapat disimpulkan bahwa sodium hidroksida 12% adalahkonsentrasi yang paling baik untuk mengekstraksi selulosa dari pod husk kakao.
Pengkayaan β-Karoten Mi Ubi Kayu Kayu dengan Tepung Labu Kuning (Cucurbita maxima Dutchenes) Anggrahini, Sri; Rahnawati, Ika; Murdijati, Agnes
Agritech Vol 26, No 2 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9475

Abstract

Pumpkin is a potential source of/3-carotene, therefore, can be used for )3-carotene enrichment of food such as cassava noodle, and then the cassava noodle can be used to increase the vitamin A intake of people. A base material to make cassava noodles are cassava flour; pumpkin flour and gluten. The objective of the research was to know the effect of the b-carotene enrichment of cassava noodle by pumpkin flour on the cassava noodle characteristics. The enrichment of the cassava noodle was made by adding pumpkin flour in various proportions i.e. 0, 5, 10, 15, and 20%. The cassava noodle were analyzed for the chemical, physical, and sensory propierties. The results showed that the cassava noodle that was enriched by 15 % pumpkin flour could be accepted by panelists. It can supply 147 RE/100 g of0-carotene. The chemical characteristics of cassava noodle were 74,85 % moisture, 2,99% ash, 15,75% protein, 3,44% fat and 77,83% carbohydrate contents.
Pengaruh Waktu Simpan terhadap Aktivitas Antioksidatif Kulit Kentang (Solanum tuberosum L.) Varietas Atlantik dan Granola Anggrahini, Sri; Utami, Rika; Santoso, Umar
Agritech Vol 20, No 3 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.13684

Abstract

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