p-Index From 2014 - 2019
0.444
P-Index
This Author published in this journals
All Journal Biopropal Industri
Farid Salahudin, Farid
Baristand Industri Pontianak, Jl. Budi Utomo No. 41, Pontianak 78243

Published : 8 Documents
Articles

Found 8 Documents
Search

Identification and Characterization bacteria Pseudomonas on Metal Contaminated Soil indicated Suyono, Yoyon; Salahudin, Farid
Biopropal Industri Vol 2, No 2 (2011)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Original Source | Check in Google Scholar | Full PDF (171.468 KB)

Abstract

The research goals to determine the species of bacteria that can live in soil containing metal as a source of biomaterial biosorben. The research was conducted through the stages of isolation and characterization by testing the morphology, growth and biochemistry. Two isolates which have characteristics similar to the Pseudomonas genus and species of Pseudomonas sp. Pseudomonas sp has the ability to grow in extreme conditions.
Low Lactose Milk Production of Soybean by Fermentation Technique Using Rhizopus oligosporus Asmawit, Asmawit; Salahudin, Farid; Hidayati, Hidayati
Biopropal Industri Vol 4, No 1 (2013)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Original Source | Check in Google Scholar | Full PDF (53.399 KB)

Abstract

Milk is an important food for baby that contains lactose. Normally, a baby could produce lactase enzyme that digest lactose, but in the diarrhea case lactose could not be digested. So, Low Lactose Milk is needed. Low Lactose Milk usually produced from rice or almonds that have low protein. Soybean (Glycine max) is the commodity with rich of protein and also contains raffinose and stachyose, which can lead flatulence. Raffinose and stachyose could be reduced by Rhizopus oryzae at tempe process from lamtoro beans.  So the aim in this research is to know the optimum time of soybean fermentation with R. oryzae to reduce stachyiose  and raffinose. The research was done with innoculation of R. oryzae isolate in the soybeans fermentation for 72 hours. N index, raffinose and stachyose level was tested. The result shows that optimum fermentation time is 48 hour and using 5% skim milk as filler.
The Effect of Filler on the Quality of Snack Food Extruded from Solid Matter of Industrial Soybean Tofu Salahudin, Farid; Syamsixman, Syamsixman
Biopropal Industri Vol 1, No 2 (2010)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Original Source | Check in Google Scholar | Full PDF (89.927 KB)

Abstract

Tofu filter cake is the waste of tofu processing which is used for animal feed. In the other hand tofu filter cake can be used at extruded food processing. The purpose of this study is to look for the formulas and filler materials which could produce extruded food. The first variable in this research is the kind of corn that is pop corn and maize corn. The second variable is formulas of filler material that is composition of corn: rice: tofu filter cake = 1:1:0.5; 1:1:0.25; 1:2:0.5 and 1:2:0.25. The result is the formula which can produce best extruded food is pop corn: rice: tofu filter cake = 1:2:0.25 with Expansion Ratio (ER) 2.22 and protein content 8.83%.
Fermentative Extraction of Coconut Oil to Maintain A Quality of Medium Chain Fatty Acid Salahudin, Farid; Supriyatna, Nana
Biopropal Industri Vol 5, No 1 (2014)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Original Source | Check in Google Scholar | Full PDF (45.781 KB)

Abstract

Coconut oil is healthy vegetable oil because it contains Medium Chain Fatty Acid (MCFA). The used of bleaching agent and excessive heating in coconut oil process will produce low quality oil (rancid). Therefore, it is necessary to processing that does not use chemicals and excessive heating such as fermentation using microbe and enzyme. The aim of this study was to find out the effect of bromelin enzyme concentration and Saccharomyces cereviceae fermentation to MCFA content in coconut oil. This research was done by adding the enzyme bromelain at 0, 50, 100, 200 and 400 ppm and S. cereviceae inoculated in coconut milk. The resulting oil is then tested the water content, acid number and fatty acid content. The result showed that fermentation with 200 ppm bromeline enzyme and S. cereviceae inoculation can produce the best quality coconut oil containing MCFA that meet the APCC standard.
The Effect of Settling Agent on Bromelain Enzyme Isolation from Pineapple Core Salahudin, Farid
Biopropal Industri Vol 2, No 1 (2011)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Original Source | Check in Google Scholar | Full PDF (35.463 KB)

Abstract

Pineapple is one of the most potential agricultural commodities from West Kalimantan. Pineapple is the promising source of protease enzyme which is called bromelaine enzyme. The aim of this research was to obtain the best technology of bromelain enzyme isolation. The variable in this research were the concentration of ammonium sulphate and ethanol which their degrees were 20, 40, 60 and 80%. Enzyme isolate was tested the activity of protease enzyme with the modification of lowry method. The technology of enzyme isolation with ammonium sulfat 80% is can produced the best of enzyme isolate with 0,61% rendement and the enzyme activity is 12.500 U/ml.
Debittering of Pontianak Orange Juice using Naringinase Enzyme Salahudin, Farid
Biopropal Industri Vol 1, No 1 (2010)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Original Source | Check in Google Scholar | Full PDF (5012.892 KB)

Abstract

The goal of this research is debittering of orange juices with enzimatic process. Naringinase enzim is produced with Penicillium decumbens. The research metode is complete random design with two variabel. The first variabel is concentration of enzim : 0,0; 200; 400 ppm and the second variabel is time of incubation : 1, 2 and 3 hours. The product of this research is tested ascorbic acid, Total Plate Count and organoleptic test. The result showed concentration of naringinase enzim 400 ppm and incubation 3 hours can eliminated the after taste of orangge juice without reduce the ascorbic acid and colour of orange juice.
Reducing of Raffinose and Stachyose by Rhizopus oryzae and Lactobacillus plantarum at Soybean Fermentation Salahudin, Farid; Utomo, Pramono Putro
Biopropal Industri Vol 3, No 2 (2012)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Original Source | Check in Google Scholar | Full PDF (104.026 KB)

Abstract

Soybean (Glycine max) has high levels of protein. Furthermore, it also contains raffinose and stachyose, which in high amounts can lead to flatulence. It is known that Rhizopus oryzae could reduce the levels of stachyose and raffinose in soybean flour processing. Lactobacillus plantarum also could reduce stachyose levels on the processing of yoghurt from soybean.  Therefore the aim of this study was to determine the reduction of raffinose and stachyose on soybean fermentation using R. oryzae and L. plantarum isolates. The study was conducted by using combination of R. oryzae and L. plantarum isolates in soybean fermentation process in different length of time. The levels of raffinose and stachyose on fermented soybean products then tested. The results of this study showed that fermentation using R. oryzae single isolates for 2 days (R2L0) can produce soybean flour with low levels of raffinose and stachyose.  The products also have good color and smell.
Incorporation of Sunflower Oil and d-alpha-tocopherol Effect on Mechanical Properties and Permeability of Corn Starch Composite Edible Film Utomo, Pramono Putro; Salahudin, Farid
Biopropal Industri Vol 6, No 1 (2015)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Original Source | Check in Google Scholar | Full PDF (133.665 KB)

Abstract

Corn starch-based films are inherently brittle and lack the necessary mechanical integrity for conventional packaging. However, the incorporation of additives can potentially improve the mechanical properties and processability of starch films. In this work sunflower oil (SO) and vitamin E (d-alpha-tocopherol) at three levels each (0.05%, 0.1% and 0.15% (w/vtotal)) and (0.18%, 0.36% and 0.54% (w/vtotal)) were incorporated into corn starch films using a solution casting method to improve the mechanical and water vapour transmission rate (WVTR) properties. The addition of SO and vitamin E increased elongation at break of starch-based film while decreased tensile strength and WVTR of starch-based film. The best edible film obtained on addition of sunflower oil concentration of 0.15% and 0.54%, vitamin E with a value of 0.121 mm thickness, tensile strength of 65.38 kg/cm2, elongation at break 14.17% and WVTR 1144 g/m2 24 hours.