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PORTABLE ELECTRONIC NOSE FOR DISCRIMINATION OF INDONESIAN ROBUSTA COFFEE AROMA WITH VARIED ROASTING TEMPERATURE CORRELATED WITH GAS CHROMATOGRAPHY MASS SPECTROMETRY Arimurti, Yesiana; Triyana, Kuwat; Anggrahini, Sri
INDONESIAN JOURNAL OF APPLIED PHYSICS Vol 9, No 02 (2019): IJAP Volume 9 ISSUE 02 YEAR 2019
Publisher : Department of Physics, Sebelas Maret University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (696.94 KB) | DOI: 10.13057/ijap.v9i02.18622

Abstract

The quality of coffee is strongly affected by its aroma, so that instrument for aroma testing is necessary especially for quality control. In this research, coffee aroma was tested using electronic nose and then correlated to gas chromatography-mass spectrometry (GC-MS). The green beans of robusta coffee (coffee canephora var.robusta) originated from Sumatra was used as a testing sample. The roasting temperature was varied to be 180 °C, 195 °C, and 210 °C, while the roasting time was set to be constant at 20 minutes. After the roasting process, the coffee beans were grounded using a coffee grinder. The feature of the response signal for each gas sensors of the electronic nose to ground coffee aroma, was extracted using two methods; i.e. gradient multiplied by signal peak and average value. The principle component analysis (PCA) was applied to discriminate the aroma of ground coffee with varied roasting temperature. The scoreplot of PCA analysis shows a clear discrimination of each coffee aroma, produced by different roasting temperature. From the GCMS analysis, it is clearly confirmed that more aromatic compounds detected when the roasting temperature increase. It is correlated with the discrimination result using electronic nose. The loading plot interpretation provides information that TGS822 and TGS826 are the most affecting sensors for discrimination of coffee aroma with varied roasting temperature. In the future, the electronic nose is potentially applied in coffee industry for quality control during process.
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 | Full PDF (743.269 KB)

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 | Full PDF (215.344 KB) | 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 | Full PDF (788.004 KB) | 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 | Full PDF (135.676 KB) | 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).
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 | Full PDF (352.411 KB) | 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 | Full PDF (1623.499 KB) | 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 | Full PDF (1256.208 KB) | DOI: 10.22146/agritech.13684

Abstract

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Pengaruh Lama Pengecambahan terhadap Kandungan -Tokoferol dan Senyawa Proksimat Kecambah Kacang Hijau (Phaseolus radiatus L.) Anggrahini, Sri
Agritech Vol 27, No 4 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2756.964 KB) | DOI: 10.22146/agritech.9850

Abstract

The objective of the research was to study the effect of germinating time on the a-tocopherol production and the change of lipid, protein, ash, and carbohydrate contents of the mung bean sprout. The germination was conducted during 0, 12, 24, 36 and 48 hours. The result showed that a-tocopherol were produced on the mung bean sprout after  36 hours and 48 hours incubation and a-tocopherol content were 0,21 µg/g and 0,53 mg/g mung bean sprout, respectively. Protein, ash and carbohydrate contents did not show significant change, but water and lipid contents showed significant change during germination time.ABSTRAKTujuan penelitian adalah mengetahui pengaruh lama perkecambahan terhadap produksi a-tokoferol dan perubahan kandungan lemak, protein, abu dan karbohidrat kecambah kacang hijau. Proses perkecambahan dilakukan selama 0, 12, 24, 36 dan 48 jam. Hasil penelitian menunjukkan bahwa a-tokoferol diproduksi waktu inkubasi selama 36 dan 48 jam dengan kandungan a-tokoferol masing-masing 0,21 μg/g kecambah kacang hijau dan 0,53 μg/g kecambah kacang hijau. Kandungan protein, abu dan karbohidrat tidak berubah secara nyata selama proses perkecambahan, tetapi kandungan air dan lemak berubah secara nyata.