Erliana Ginting
Indonesian Legumes and Tuber Crops Research Institute (Iletri), PO Box 66 Malang 65101

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OPTIMASI RENDEMEN EKSTRAKSI LESITIN DARI MINYAK KEDELAI VARIETAS ANJASMORO DENGAN WATER DEGUMMING [Yield Optimization of Lecithin Extraction of Anjasmoro Variety Soybean Oil by Water Degumming] Estiasih, Teti; Ahmadi, Kgs.; Ginting, Erliana; Kurniawati, Deny
Jurnal Teknologi Dan Industri Pangan Vol 24, No 1 (2013): 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 | DOI: 10.6066/7170

Abstract

OPTIMASI RENDEMEN EKSTRAKSI LESITIN DARI MINYAK KEDELAI VARIETAS ANJASMORO DENGAN WATER DEGUMMING [Yield Optimization of Lecithin Extraction of Anjasmoro Variety Soybean Oil by Water Degumming] Teti Estiasih1)*, Kgs. Ahmadi2), Erliana Ginting3) dan Deny Kurniawati1) 1) Program Studi Ilmu dan Teknologi Pangan, Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang - Jl. Veteran, Malang, Jawa Timur 65141 2) Jurusan Teknologi Industri Pangan, Fakultas Pertanian, Universitas Tribhuwana Tunggadewi, Malang 3) Balai Penelitian Kacang-kacangan dan Umbi-umbian, Malang   Diterima 10 Februari 2012 / Disetujui 15 Juli 2013 ABSTRACT   Lecithin is one of natural emulsifiers widely used in food industries. The main source of lecithin is soybean and it is obtained during water degumming in soybean oil purification. This research was aimed to optimize the yield of lecithin during water degumming of Anjasmoro variety soybean oil by response surface methodology. The factors optimized were added water (%), temperature (ºC), and extraction time (minute). The relationship between lecithin yield and the parameters was quadratic. The response increased up to a certain point, and then decreased. Optimum water degumming was obtained at water additon of 2.95%, temperature of 61.96°C, and extraction time of 30.02 minutes. At optimum condition, the lecithin yield was 1.55% and the phosphor content was 3865.30 ppm suggesting lecithin purity of 56.24%. Verification showed that the yield was close to the prediction value of 1.49%. The purification process resulted in lecithin purity of 83.96% which was in compliance with the legal purity specification of food grade lecithin.
CAROTENOID EXTRACTION OF ORANGE-FLESHED SWEET POTATO AND ITS APPLICATION AS NATURAL FOOD COLORANT [Ekstraksi Karotenoid Ubi Jalar Jingga dan Aplikasinya sebagai Pewarna Makanan Alami] Ginting, Erliana
Jurnal Teknologi Dan Industri Pangan Vol 24, No 1 (2013): 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 | DOI: 10.6066/6961

Abstract

Carotenoid extraction of orange-FLESHED sweet potato and ITS application as natural food colorant [Ekstraksi Karotenoid Ubi Jalar Jingga dan Aplikasinya sebagai Pewarna Makanan Alami] Erliana Ginting Indonesian Legumes and Tuber Crops Research Institute (Iletri), PO Box 66 Malang 65101   Accepted February 20th 2013 / Approved August 01th 2013 ABSTRACT   The orange-fleshed sweet potato is rich in carotenoids, which can potentially be used as a natural food colorant. However, effective and safe extraction techniques are needed. The carotenoid extraction of deep orange-fleshed cultivar (Beta 1) at different moisture contents of fresh tubers using combined solvents was studied. The research design was a factorial randomized complete design with two factors and three replicates. The first factor was moisture content of the grated tubers. The second factor was the ratios of ethanol and acetone. The extract obtained from the most effective extraction process was stored for 1 month at room temperature and also applied as a topping colorant for steamed cakes (bolu kukus) which was compared to bolu kukus treated with no colorant and with artificial yellow colorant. The results showed that the fresh tubers contained high moisture (79.28%) and beta-carotene (12,169 µg/100 g wb) with the lightness value (L*) of 44.77. Extraction of reduced-water grated-tubers (m.c. 60.63%) using ethanol-acetone at ratio of 5:5 v/v gave the highest content of beta-carotene in the extract (235.94 µg/ml) with L* value of 52.48. Meanwhile, fresh grated tuber extracted with ethanol-acetone (9:1 v/v) had the lowest beta-carotene content (12.49 µg/ml). The extract stored in a dark bottle for 1 month showed better color stability with higher beta-carotene content (92.18 µg/ml) than that of transparent bottle (20.12 µg/ml). The color, odor and taste of steamed cakes with the extract as a topping colorant were slightly liked by panelists and were similarly scored to those of the counterparts, yet had better odor acceptance.  
Teknologi Produksi Ubi Kayu Mendukung Industri Bioetanol Radjit, Budi Santoso; Saleh, Nasir; ., Subandi; Ginting, Erliana
Buletin Palawija No 16 (2008)
Publisher : Balai Penelitian Tanaman Kacang-kacangan dan Umbi-umbian

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Penggunaan sumber energi alternatif yang berasal dari hasil pertanian seperti biodiesel dan bioetanol menjadi isu penting akhir-akhir ini seiring dengan meningkatnya harga bahan bakar minyak (BBM) di pasaran dunia dan menipisnya cadangan fosil sebagai bahan baku minyak. Sesuai dengan Peraturan Presiden No.5 tahun 2006, ubi kayu berpotensi dikembangkan sebagai bahan bakar nabati (biofuel) dalam bentuk bioetanol sebagai campuran premium dengan proporsi 10% (Gasohol-E10). Pada tahun 2008, kebutuhan premium untuk transportasi nasional mencapai 19,66 juta KL dan akan terus meningkat dengan laju pertumbuhan 7,07% per tahun. Kondisi tersebut mengindikasikan perlu-nya pengembangan ubi kayu untuk memenuhi permintaan industri bioetanol, dan industri lainnya. Untuk mendukung industri pengolahan bioetanol dari bahan ubi kayu telah tersedia teknologi berupa varietas ubi kayu yang sesuai seperti Adira-4, MLG-6, dan UJ-5, teknologi budidaya yang produktif dan efisien yang mampu menghasilkan umbi 35–45 t/ha serta teknologi pengelolaan waktu tanam dan panen yang menjamin pasokan bahan ubi kayu secara lebih merata sepanjang tahun.
THERMAL DIFUSIVITY OF SWEET POTATO FLOUR MEASURED USING DICKERSON METHOD Tastra, I. K.; Ginting, Erliana; ., Ratnaningsih
Jurnal Keteknikan Pertanian Vol 20, No 2 (2006): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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Abstract Sweet potato (Ipmoea batatas I.) is one the carbohydrate sources in indonesia that can be used both for food and industry purposes. To support the utilization of sweet potato as flour, it is imperative to develop a drying system that can improve its quality. A preliminary study using an improved variety, namely Sari, was conducted to determine its floure thermal diffusivity (a ),  an imprortant parameter in developing drying process. The experiment was run according to Dickerson method using sweet potato flour at different levels of moisture content (5.05-5.97% wet basis) and temperatures (23.7 -40.9 oC) this method  used an apparatus based on transient heat transfer condition requiring only a time- temperature data. At the levels of moisture and temperature studied, the thermal diffusivity of sweet potato flour could be expressed using a linear regression model, a= 10-9 M.T + 9X 10-9( R2=0.9779). the average value of the thermal diffusivity sweet potato flour was 1.72 x 10-7 m2/s at a moisture level of 5.51 % wet basis and temperature of 29.58 oC. Similar studies are needed for different varieties or cultivars of sweet potato as well at a wide range of moisture content and temperature content and temperature levels. Keyword: sweet potato flour, thermal diffusivity, Dickerson Method.
DETERMINATION OF FOLATE RETENTION DURING TOFU PREPARATION USING TRIENZYME TREATMENT AND MICROBIOLOGICAL ASSAY Ginting, Erliana; Arcot, Jayashree; Chox, Julian M.
Indonesian Journal of Agricultural Science Vol 4, No 1 (2003): April 2003
Publisher : Indonesian Agency for Agricultural Research and Development - MOA

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Megaloblastic anaemia, neural tube defects, coronary heart disease, and some forms of cancer have been linked to an inadequate dietary intake of folate. Legumes are good sources of folate, however, processing may affect folate availability in legume foods. This study investigated the folate content and retention during the preparation of tofu through the trienzyme treatment (protease, α-amylase, and human plasma) and microbiological assay using Lactobacillus casei. The results showed that the total folate content was considerably reduced during tofu preparation, from 273.4 µg 100 g-1 dwb in soybean seed to 108.4 µg 100 g-1 dwb in tofu, yielding a folate retentionof 40%. Folate losses were mainly due to leaching into the water during soaking and pressing as well as heat destruction during milling and boiling. High folate loss (51%) was particularly found in the whey. A shorter soaking time (8 hours), optimum extraction, and pressing methods were suggested with respect to minimizing folate losses during tofu preparation. This studysuggests that the consumption of 100 g of deep-fried tofu may satisfy 21% of the recommended dietary intake (RDI).
CYANIDE REDUCTION IN CASSAVA ROOT PRODUCTS THROUGH PROCESSING AND SELECTION OF CULTIVARS IN RELATION TO FOOD SAFETY Ginting, Erliana; Widodo, yudi
Buletin Palawija No 25 (2013)
Publisher : Balai Penelitian Tanaman Kacang-kacangan dan Umbi-umbian

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About 47% of cassava production in Indonesia was used for human consumption, both as a staple food and snacks. In terms of food safety, the natural presence of cyanogenic glucosides in cassava roots is of concern as they may release free cyanide (HCN), which is highly toxic. At high levels, it may cause acute poisoning, leading to death as well as iodine deficiency and neurological disorders for long-term ingestion. The cyanogenic glucosides content in different cultivars of cassava varied from 1 up to >1,000 mg HCN/kg fresh weight, while 10 mg HCN/kg dry weight was considered to be the safe level for consumption. Various processing methods were reported to be effective in reducing the cyanide content in cassava products. A decrease of 25-50% was observed during overnight soaking, while it was much higher (81%) when subsequent drying and milling into flour was performed. During boiling, steaming, deep-frying, baking and fermentation, a reduction of 45-50%, 17%, 13%, 14% and 38-84% was noted, respectively. Crushing the fresh roots and subsequent sun-drying was the most effective method with >95% of HCN removal. It suggests that low cyanide content of cassava cultivars (mostly sweet/local varieties) are obviously required for direct consumption purposes. This is particularly important for traditional food processors to be selective in obtaining fresh cassava as raw material and choosing proper processing methods. While for gaplek, starch, flour, and mocaf purposes, where washing, soaking, shredding, fermentation, pressing, drying and milling were involved, the bitter cultivars (mostly improved varieties) with relatively high cyanide content can be used. Therefore, breeding selection for cassava cultivars with low cyanide content and high potential yield is essentially needed. Selected improved varieties and promising clones seem to meet this criteria. Regulation for food industries to provide information on cyanide level in cassava food labels would also protect the consumers and promote safe cassava foods.
TEPUNG KASAVA MODIFIKASI SEBAGAI BAHAN SUBSTITUSI TERIGU MENDUKUNG DIVERSIFIKASI PANGAN Yulifianti, Rahmi; Ginting, Erliana; Utomo, Joko Susilo
Buletin Palawija No 23 (2012): BULETIN PALAWIJA Mei 2012
Publisher : Balai Penelitian Tanaman Kacang-kacangan dan Umbi-umbian

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Tepung kasava modifikasi (modified casssava flour = mocaf) potensial sebagai bahan substitusi terigu dalam rangka mendukung diversifikasi pangan. Proses modifikasi pembuatan mocaf dengan fermentasi menggunakan inokulum bakteri asam laktat menyebabkan terjadinya perubahan sifat fisikokimia dan amilografi serta sifat organoleptik tepung. Mocaf bersifat lebih mudah larut di dalam air, lebih mudah mengembang ketika dipanaskan, tidak beraroma khas ubikayu, berwarna lebih cerah/putih, dan lebih lunak tekstur produknya dibandingkan dengan tepung ubikayu tanpa fermentasi dan terigu. Proporsi mocaf sebagai bahan substitusi terigu bervariasi antara 30–40% pada produk roti, pastrydan mie, 50–100% pada produk kue basah (cakes), kue kering (cookies), aneka produk gorengan danjajanan basah/pasar. Harga mocaf di pasaran berkisar antara Rp4.100–5.000 per kg, relatif lebih murah dibanding harga terigu yang berkisar antara Rp5.220–7.250 per kg. Usaha agroindustri mocaf dapat diterapkan dengan model kemitraan antara petani/kelompok tani sebagai produsen sawut kering dengan industri besar yang memproduksi tepung sekaligus memasarkan. Peningkatan produksi ubi kayu diperlukan untuk mendukung ketersediaan bahan baku. Kebijakan Pemerintah yang berpihak kepada pengembangan industri tepung lokal untuk mengurangi impor terigu serta sosialisasi dan promosi produk olahan mocaf juga perlu diintensifkan untuk mempercepat adopsinya oleh industri dan masyarakat.
TEPUNG KASAVA MODIFIKASI SEBAGAI BAHAN SUBSTITUSI TERIGU MENDUKUNG DIVERSIFIKASI PANGAN Yulifianti, Rahmi; Ginting, Erliana; Utomo, Joko Susilo
Buletin Palawija No 23 (2012)
Publisher : Balai Penelitian Tanaman Kacang-kacangan dan Umbi-umbian

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Tepung kasava modifikasi (mocaf) potensial sebagai bahan substitusi tepung terigu dalam rangka mendukung diversifikasi pangan. Proses modifikasi pembuatan mocaf dengan fermentasi menggunakan inokulum bakteri asam laktat menyebabkan terjadinya perubahan sifat fisikokimia dan amilografi serta sifat organoleptik tepung. Mocaf bersifat lebih mudah larut di dalam air, lebih mudah mengembang ketika dipanaskan karena viskositas puncaknya meningkat, tidak beraroma khas ubikayu, berwarna lebih cerah/putih, dan lebih lunak tekstur produknya bila dibandingkan dengan tepung ubikayu tanpa fermentasi dan terigu. Proporsi mocaf sebagai bahan substitusi terigu bervariasi antara 30 – 40 % pada produk roti, pastry dan mie, 50 – 100 % pada produk kue basah (cakes), kue kering (cookies), aneka produk gorengan dan jajanan basah/pasar. Harga mocaf di pasaran berkisar antara Rp. 4.100 - 5.000 per kg, relatif lebih murah dibandingkan dengan tepung terigu yang harganya berkisar antara Rp. 5.220 - 7.250 per kg. Usaha agroindustri mocaf dapat diterapkan dengan model kemitraan antara petani/kelompok tani sebagai produsen sawut kering dengan industri besar yang memproduksi tepung sekaligus memasarkan. Peningkatan produksi ubikayu diperlukan untuk mendukung ketersediaan bahan baku yang melalui adopsi varietas unggul berpotensi hasil dan kadar pati tinggi, teknologi budidaya yang tepat serta pengaturan waktu tanam dan panen. Kebijakan pemerintah yang berpihak kepada pengembangan industri tepung lokal untuk mengurangi impor terigu serta sosialisasi dan promosi produk olahan mocaf yang tidak kalah citra dan citarasanya dibanding 100 % terigu juga perlu diintensifkan untuk mempercepat adopsinya oleh industri dan masyarakat.
Ubi Kayu Sebagai Bahan Baku Industri Bioetanol Ginting, Erliana; Sundari, Titik; Saleh, Nasir
Buletin Palawija No 17 (2009)
Publisher : Balai Penelitian Tanaman Kacang-kacangan dan Umbi-umbian

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Ubi kayu sebagai bahan baku industri bioetanol. Penggunaan sumber energi alternatif terbarukan yang berasal dari hasil pertanian seperti bioetanol perlu dilakukan karena meningkatnya harga Bahan Bakar Minyak (BBM) di pasaran dunia dan menipisnya cadangan fosil. Ubi kayu cukup berpotensi sebagai bahan baku industri etanol karena mampu memproduksi etanol sebanyak 2.000–7.000 l/ha/th. Kandungan pati yang tinggi pada ubi kayu merupakan substrat yang baik untuk menghasilkan glukosa sebagai produk antara pada pembuatan etanol. Proses pengolahan ubi kayu menjadi etanol meliputi gelatinisasi pati, diikuti hidrolisis pati secara enzimatis menjadi glukosa dengan menggunakan enzim amilase dan glukoamilase (likuifikasi dan sakarifikasi), lalu difermentasi menjadi etanol dan dilanjutkan dengan distilasi dan dehidrasi untuk mendapatkan bioetanol dengan kadar 99,5% (fuel grade). Berdasarkan kadar gula total, pati dan ratio fermentasinya, beberapa varietas/klon ubi kayu, di antaranya CMM 99008-3, MLG 0311, OMM 9908-4 dan UJ-5 sesuai untuk bahan baku industri etanol dengan nilai konversi 4–4,5 kg umbi kupas segar/liter etanol 96%. Departemen Pertanian melalui program Peningkatan Mutu Intensisifikasi (PMI) dan perluasan areal tanam, telah memproyeksikan secara bertahap pengembangan ubi kayu untuk mendukung industri bioetanol. Program tersebut perlu mendapat dukungan semua stake holder, termasuk pengusaha/industri serta kebijakan serius dari Pemerintah untuk mendorong realisasi substitusi 10% premium dengan bioetanol (Gasohol E-10).
THERMAL DIFUSIVITY OF SWEET POTATO FLOUR MEASURED USING DICKERSON METHOD Tastra, I. K.; Ginting, Erliana; ., Ratnaningsih
Jurnal Keteknikan Pertanian Vol 20, No 2 (2006): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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Abstract Sweet potato (Ipmoea batatas I.) is one the carbohydrate sources in indonesia that can be used both for food and industry purposes. To support the utilization of sweet potato as flour, it is imperative to develop a drying system that can improve its quality. A preliminary study using an improved variety, namely Sari, was conducted to determine its floure thermal diffusivity (a ),  an imprortant parameter in developing drying process. The experiment was run according to Dickerson method using sweet potato flour at different levels of moisture content (5.05-5.97% wet basis) and temperatures (23.7 -40.9 oC) this method  used an apparatus based on transient heat transfer condition requiring only a time- temperature data. At the levels of moisture and temperature studied, the thermal diffusivity of sweet potato flour could be expressed using a linear regression model, a= 10-9 M.T + 9X 10-9( R2=0.9779). the average value of the thermal diffusivity sweet potato flour was 1.72 x 10-7 m2/s at a moisture level of 5.51 % wet basis and temperature of 29.58 oC. Similar studies are needed for different varieties or cultivars of sweet potato as well at a wide range of moisture content and temperature content and temperature levels. Keyword: sweet potato flour, thermal diffusivity, Dickerson Method.