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Nur Alam Nur Alam
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KOMPOSISI KIMIA DAN SIFAT FUNGSIONAL PATI JAGUNG BERBAGAI VARIETAS YANG DIEKSTRAK DENGAN PELARUT NATRIUM BIKARBONAT Nur Alam, Nur Alam; Nurhaeni, Nurhaeni
AGROLAND Vol 15, No 2 (2008)
Publisher : AGROLAND

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Abstract

The  aim  of  this  experiment  was  to  analyse  chemical  composition  and  functional  properties  of  corn  starch  from various  corn  varieties  extracted  with  natrium  bicarbonat  solution.  Corn  kernels  of  N35,  Sticky  corn,  yellow  Srikandi  and yellow local varieties were processed into starch. The starch was extracted with 1% natrium bicarbonat solution (1:10 [w/v]).  Starch of commercial corn was used as a control. This experiment used Randomized Block Design with three replications. Results of this experiment indicated that the highest starch, amylose, fibre and free fatty acid contents were obtained at starch of yellow local variety; and the highest sugar, protein and lypide contents were found at yellow Srikandi variety, whilst the highest ash content was achieved at N35 variety. Starch of sticky  corn possessed the lowest amylose  content, but had the highest amylopectine content. The highest water absorbtion and solution rate were obtained at starch of yellow local variety.  Furthermore, the highest oil absorbtion rate was achieved at starch of sticky corn variety. Corn starch extracted with natrium bicarbonat solution had a lower quality compared to commercial corn starch, and therefore the corn starch recovered here apparently should not be recommended as a food source.
KARAKTERISTIK PATI DARI BATANG POHON AREN PADA BERBAGAI FASE PERTUMBUHAN Nur Alam, Nur Alam; Saleh, Muhammad Salim
AGROLAND Vol 16, No 3 (2009)
Publisher : AGROLAND

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Abstract

The aims of this experiment were to determine the most suitable phase of palm sugar tree for producing starch and the characteristics of starch (functional, physical and chemical compositions) which were appropriate for starch noodle. Three growth phases of palm sugar tree were observed, namely: before flowering, productive growth and post growth productive phases.  Starch characteristics analyzed included water content, reduced sugar, starch, amylase, lipid, protein, fiber, ash, acid degree, form and size of granular, and starch amilography. Starch of green bean was used as a comparison.  Results of this experiment indicated that the highest starch content on the palm sugar tree was found at the productive growth phase. The characteristics of starch on the palm sugar at the post growth productive phase were similar to the starch of green bean. Therefore, starch obtained from post growth productive phase is the best for starch noodle.
KARAKTERISTIK MUTU BAWANG GORENG PALU SEBELUM PENYIMPANAN Ete, Andi; Nur Alam, Nur Alam
AGROLAND Vol 16, No 4 (2009)
Publisher : AGROLAND

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Abstract

The research aimed to determine the quality characteristics (physical, chemical, microbiological and organoleptic) of pre-storage Palu fried onions before storage and to identify factors affecting the quality characteristics. To achieve the purpose of the study a series of activities was conducted including selection/determination of samplse, identification and analysis of physical, chemical, microbiological and organoleptic components of 10 selected samples of fried onions. The results showed the lowest value for water content (1.88%) was in the sample I, oil (30.64%) in the sample H, ALB (0.17%) in the samples B, C and G, minerals (2.51% ) in the sample F, KBC (7.99%) in the sample C, and total microbes (10 colonies / g) in the samples E and J. The most crispy texture (F max 0.12 N) was in the sample I. The highest value for the aroma score (3.33) was in the sample E, taste (3.97) in the sample D, crunchiness (4.07) and preference (3.80) in the sample B.  The highest quality characteristics of fried onions before the storage was found in the sample B and I,  followed by samples D, E, G, C, J, A, H, and F, respectively. The factors affecting the quality characteristics of Palu fried onion  before storage included (1) the level of mixed materials used was still very high, (2) continous reusing of oil, (3) uncontrollable frying temperature, (4) short time for reducing oil content, and (5) thin and not airtight packaging materials.
PENGARUH KONSENTRASI PATI AREN DAN MINYAK SAWIT TERHADAP SIFAT FISIK DAN MEKANIK EDIBLE FILM Rahim, Abdul; Nur Alam, Nur Alam; Haryadi, Haryadi; Santoso, Umar
AGROLAND Vol 17, No 1 (2010)
Publisher : AGROLAND

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Abstract

The general aims of the research were to develop the utilization of palm sugar starch and to identify the optimal condition for processing edible film. The specific objectives of the research were to determine the palm sugar  starch and palm oil concentrations for processing the edible film from natural palm sugar starch. Processing edible film from natural palm sugar starch was done by making palm sugar starch suspensions  with various treatment concentrations of 1.6%, 2.0%, 2.4%, and 2.8% (w/v).  Whereas the palm oil concentrations were 10%, 20%, and 30% (w/w).  Parameters observed were physical, and mechanical characteristics including thickness, water vapor transmission rate (WVTR), tensile strength, and elongation. All treatments were replicated three times.  Statistical data analysis used Software Statistical Product and Service Solution (SPSS) version 13th with One Way Anova and Univariate Analysis of Variance at 5% significant level in conjunction with Duncan’s method for mean comparisons. The research result showed that the optimum condition of  palm sugar starch concentration for edible processing film was found at 2.8% (w/v) with mechanical and physical characteristics of 0.092 mm thickness, 3.737 g m-2 h-1 WVTR, 23.877 MPa tensile strength, and 1.727% elongation. Whilst the optimum condition for the palm oil concentration was 10% (w/w) with mechanical and physical characteristics of 0.097 mm thickness, 16.623 g m-2 h-1 WVTR, 21.847 MPa tensile strength, and 1.507% elongation.
KARAKTERISTIK BUAH KAKAO YANG DIPANEN PADA BERBAGAI KETINGGIAN TEMPAT TUMBUH DAN KELAS KEMATANGAN Nur Alam, Nur Alam; Saleh, Muhammad Salim; Hutomo, Gatot Siswo
AGROLAND Vol 17, No 2 (2010)
Publisher : AGROLAND

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Abstract

The aim of the research was to determine the effect of altitude and cacao maturity class on cacao fruit characteristics and seed quality. Cacao fruits were harvested from three different altitudes  (first factor): 1-<400, >400-800 and >800 m above sea level (asl); and three different maturity classes (second): maturity class B (yellow on the fruit skin groove), maturity class A (yellow on the whole fruit skin surface) and maturity class A+ (dark yellow on the whole fruit skin surface).  Physical fruit characteristics were analysed on weight, fruit skin content, placenta, dental pulp, wet and dry seed yield, seed number/100 g, unfermented seed, and pulp content and its chemical components (sugar and total acid content).  The combination of the two factors resulted in  27 experimental units. The research resuts showed that cocoa fruit harvested from the plants growing at >400-900 m asl produced highest fruit weight (494.76 g), dry seed yield (8.43% dry weight) and seed size (90 seeds/100g).  Whereas at 1 - <400 m asl, the cacao fruit produced highest pulp sugar content (8.83%), lowest seed size (116 seeds/100 g) and unfermented seed (3.16%). Cacao fruit harvested from plant growing at >400 - <800 m asl with maturity class A produced seed which meet most the quality standard set by the SNI trade 01-2323-2002. The altitude as a growth factor is more dominant in influencing the cacao fruit characteristics than either the fruit maturity class or its combination with the altitude factor.
MUTU KIMIA DAN ORGANOLEPTIK PASTA KULIT BUAH NAGA (Hylocereus polyrhizus) HASIL FERMENTASI DENGAN BERBAGAI MACAM RAGI S, Hasrudin; Rostiati, Rostiati; Nur alam, Nur alam
Agroland Vol 24, No 1 (2017)
Publisher : Agroland

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/J.24077607.2017.v24.i1.8572

Abstract

This research aimed atidentifyingthe chemical quality and organoleptic properties of dragon fruit skinafter fermenting with different kinds of yeast and at determining the weight of dragon fruit rind and the typeof yeast which could produce best chemical quality and organoleptic properties. This research applied a Factorial Completely Randomized design with two factors. The first factor was the weight of red dragon fruit rind (20, 30, 40 g). The second factor was yeast types (control, bread yeast, tempeh yeast, and cassava yeast). Each experimental treatment was replicated twice, so there were 24 experimental units. The effect of the treatments was determined usinga F-test at 0.05% and if the effect significant then it would be further analyzed using an Honestly Significant Difference (HSD) test.The weight of dragon fruit rindsignificantly affected the level of anthocyanin, water content, texture, color and flavor.  The weight of dragon fruit rind of 20 g resulted in better anthocyanin level while 40 g produced better pH, water content, texture, color and flavor. Keywords: Chemical quality, Dragon Fruit,  Fermentation and Yeast.
KOMPOSISI KIMIA DAN SIFAT FUNGSIONAL PATI JAGUNG BERBAGAI VARIETAS YANG DIEKSTRAK DENGAN PELARUT NATRIUM BIKARBONAT Nur Alam, Nur Alam; Nurhaeni, Nurhaeni
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 15, No 2 (2008)
Publisher : Universitas Tadulako

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

Abstract

The  aim  of  this  experiment  was  to  analyse  chemical  composition  and  functional  properties  of  corn  starch  from various  corn  varieties  extracted  with  natrium  bicarbonat  solution.  Corn  kernels  of  N35,  Sticky  corn,  yellow  Srikandi  and yellow local varieties were processed into starch. The starch was extracted with 1% natrium bicarbonat solution (1:10 [w/v]).  Starch of commercial corn was used as a control. This experiment used Randomized Block Design with three replications. Results of this experiment indicated that the highest starch, amylose, fibre and free fatty acid contents were obtained at starch of yellow local variety; and the highest sugar, protein and lypide contents were found at yellow Srikandi variety, whilst the highest ash content was achieved at N35 variety. Starch of sticky  corn possessed the lowest amylose  content, but had the highest amylopectine content. The highest water absorbtion and solution rate were obtained at starch of yellow local variety.  Furthermore, the highest oil absorbtion rate was achieved at starch of sticky corn variety. Corn starch extracted with natrium bicarbonat solution had a lower quality compared to commercial corn starch, and therefore the corn starch recovered here apparently should not be recommended as a food source.
KARAKTERISTIK MUTU BAWANG GORENG PALU SEBELUM PENYIMPANAN Ete, Andi; Nur Alam, Nur Alam
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 16, No 4 (2009)
Publisher : Universitas Tadulako

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

Abstract

The research aimed to determine the quality characteristics (physical, chemical, microbiological and organoleptic) of pre-storage Palu fried onions before storage and to identify factors affecting the quality characteristics. To achieve the purpose of the study a series of activities was conducted including selection/determination of samplse, identification and analysis of physical, chemical, microbiological and organoleptic components of 10 selected samples of fried onions. The results showed the lowest value for water content (1.88%) was in the sample I, oil (30.64%) in the sample H, ALB (0.17%) in the samples B, C and G, minerals (2.51% ) in the sample F, KBC (7.99%) in the sample C, and total microbes (10 colonies / g) in the samples E and J. The most crispy texture (F max 0.12 N) was in the sample I. The highest value for the aroma score (3.33) was in the sample E, taste (3.97) in the sample D, crunchiness (4.07) and preference (3.80) in the sample B.  The highest quality characteristics of fried onions before the storage was found in the sample B and I,  followed by samples D, E, G, C, J, A, H, and F, respectively. The factors affecting the quality characteristics of Palu fried onion  before storage included (1) the level of mixed materials used was still very high, (2) continous reusing of oil, (3) uncontrollable frying temperature, (4) short time for reducing oil content, and (5) thin and not airtight packaging materials.
KARAKTERISTIK PATI DARI BATANG POHON AREN PADA BERBAGAI FASE PERTUMBUHAN Nur Alam, Nur Alam; Saleh, Muhammad Salim
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 16, No 3 (2009)
Publisher : Universitas Tadulako

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

Abstract

The aims of this experiment were to determine the most suitable phase of palm sugar tree for producing starch and the characteristics of starch (functional, physical and chemical compositions) which were appropriate for starch noodle. Three growth phases of palm sugar tree were observed, namely: before flowering, productive growth and post growth productive phases.  Starch characteristics analyzed included water content, reduced sugar, starch, amylase, lipid, protein, fiber, ash, acid degree, form and size of granular, and starch amilography. Starch of green bean was used as a comparison.  Results of this experiment indicated that the highest starch content on the palm sugar tree was found at the productive growth phase. The characteristics of starch on the palm sugar at the post growth productive phase were similar to the starch of green bean. Therefore, starch obtained from post growth productive phase is the best for starch noodle.
PENGARUH KONSENTRASI PATI AREN DAN MINYAK SAWIT TERHADAP SIFAT FISIK DAN MEKANIK EDIBLE FILM Rahim, Abdul; Nur Alam, Nur Alam; Haryadi, Haryadi; Santoso, Umar
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 17, No 1 (2010)
Publisher : Universitas Tadulako

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

Abstract

The general aims of the research were to develop the utilization of palm sugar starch and to identify the optimal condition for processing edible film. The specific objectives of the research were to determine the palm sugar  starch and palm oil concentrations for processing the edible film from natural palm sugar starch. Processing edible film from natural palm sugar starch was done by making palm sugar starch suspensions  with various treatment concentrations of 1.6%, 2.0%, 2.4%, and 2.8% (w/v).  Whereas the palm oil concentrations were 10%, 20%, and 30% (w/w).  Parameters observed were physical, and mechanical characteristics including thickness, water vapor transmission rate (WVTR), tensile strength, and elongation. All treatments were replicated three times.  Statistical data analysis used Software Statistical Product and Service Solution (SPSS) version 13th with One Way Anova and Univariate Analysis of Variance at 5% significant level in conjunction with Duncan?s method for mean comparisons. The research result showed that the optimum condition of  palm sugar starch concentration for edible processing film was found at 2.8% (w/v) with mechanical and physical characteristics of 0.092 mm thickness, 3.737 g m-2 h-1 WVTR, 23.877 MPa tensile strength, and 1.727% elongation. Whilst the optimum condition for the palm oil concentration was 10% (w/w) with mechanical and physical characteristics of 0.097 mm thickness, 16.623 g m-2 h-1 WVTR, 21.847 MPa tensile strength, and 1.507% elongation.