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Titiek Farianti Djaafar
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Pengaruh Penambahan Maltodekstrin dan Suhu Inlet Spray Dryer terhadap Karakteristik Fisiko-Kimia Bubuk Sari Kerandang (Canavalia virosa) Djaafar, Titiek Farianti; Santoso, Umar; Ariestyanta, Anggara
Agritech Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (963.73 KB) | DOI: 10.22146/agritech.10446

Abstract

Kerandang (Canavalia virosa) can be found in sandy beaches in Kulon Progo and Bantul Regency, Yogyakarta. The kerandang seeds can be processed into kerandang milk such as soybean, as one form of product diversification. The objective of this study was to know the physicochemical characteristics of the kerandang milk powder. Peeled kerandang seeds were processed into kerandang milk with seed water ratio of 1:8 (w/v). The addition of maltodekstrin (0%, 5%, 7.5% and 10% (w/v)) into kerandang milk, then dried using a spray dryer with inlet temperature of 80 °C; 100 °C, and 120 °C. Analyses were conducted on the water content, bulk density, solubility, water holding capacity (WHC), fat holding capasity (FHC), soluble protein, total phenolic, genistein, and antioxidant activity. This study was conducted using acompletely randomized design with three replications. The results of this study showed that Water Holding Capacity of kerandang milk ranged of 2,98% to 64,55%. Inlet temperature, maltodextrin concentration and interaction of these two factors gave significant effects on the WHC of kerandang milk powder. FHC of kerandang milk powder increased (108.89%–262.25%) with the higher concentration of maltodextrin and spray inlet temperature. The bulk density of  kerandang milk powder was between 0.34g/mL–0.58g/mL. Kerandang milk powder solubility at various pH was closely related tot he protein content in milk powder kerandang. The dissolved protein content of kerandang milk powder decreased with the increased of maltodextrin concentration and inlet temperature. The content of total phenolic of kerandang milk powder ranged from 1.33 gGAE/100g to7.55 gGAE/100g. The antioxidant activity of the kerandang milk ranged between 9.61% to 74.87%.ABSTRAKKerandang (Canavalia virosa) dapat dijumpai di sepanjang lahan pasir pantai di Kabupaten Kulonprogo dan Bantul, Yogyakarta. Biji kerandang dapat diolah menjadi sari kerandang seperti halnya kedelai, sebagai bentuk diversifikasi produk. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia bubuk sari kerandang. Biji kerandang kupas (tanpa kulit ari) diolah menjadi sari kerandang dengan perbandingan biji dan air 1:8 (b/v). Penambahan maltodekstrin sebanyak 0%; 5%; 7,5%; dan 10% (b/v) padasari kerandang, kemudian dikeringkan menggunakan spray dryer dengan suhu inlet 80 °C; 100 °C; dan 120 °C. Analisis yang dilakukan meliputi kadar air, bulk density, kelarutan, water holding capacity (WHC), fat holding capasity (FHC), protein terlarut, total fenolik, genistein, dan aktivitas antioksidan. Percobaan dilakukan menggunakan rancangan acak lengkap dengan ulangan percobaan sebanyak tiga kali. Hasil penelitian menunjukkan bahwa kemampuan menahan air (WHC) bubuk sari kerandang berkisar antara 2,98%–64,55%. Konsentrasi suhu inlet dan maltodekstrin serta interaksi keduanya memberikan perbedaan nyata terhadap WHC bubuk sari kerandang. FHC bubuk sari kerandang (108,89%–262,25%) mengalami peningkatan dengan bertambahnya konsentrasi maltodekstrin dan temperatur inlet spray dryer. Bulk density  bubuk sari kerandang berkisar antara 0,34 g/mL–0,58 g/mL. Kelarutan bubuk sari kerandang di berbagai pH berhubungan erat dengan kandungan protein dalam bubuk sari kerandang. Protein terlarut bubuk sari kerandang menurun dengan semakin meningkatnya konsentrasi maltodekstrin dan temperatur inlet. Total fenolik bubuk sari kerandang berkisar antara 1,33 g GAE/100 g–7,55 g GAE/100 g. Aktivitas antioksidan bubuk sari kerandang berkisar antara 9,61%–74,87%.Kata kunci: Karakteristik; bubuk sari kerandang; fisiko-kimia
Pengaruh Perendaman dan Perebusan Terhadap Kandungan Protein, Gula, Total Fenolik dan Aktivitas Antioksidan Kerandang (Canavalia virosa) Djaafar, Titiek Farianti; Santosa, Umar; Cahyanto, Muhammad Nur; Rahayu, Endang S
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 (407.769 KB) | DOI: 10.22146/agritech.9606

Abstract

Kerandang (Canavalia virosa) is legume crops and producing seeds, creeps grow at beaches land in Bantul and KulonProgo Regency, Yogyakarta Province, whose land area is about 3,500 ha. Kerandang plant is protein sources, consistingof phenolic compounds and having antioxidant activity. The antioxidant activity in Kerandang seeds has not beenutilized. The objective of this study was to identify the effect of soaking and boiling on changing of protein level,sugar, total phenolic content and antioxidant activity. The soaking was conducted for 0, 12 and 24 hours (kerandangseed:water = 1:6 w/v). Soaking treatment was combined with boiling (80-90 ºC) at 0, 10 and 20 minutes (kerandangand water ratio = 1:5 (w/v)). Protein, sugar, total phenolic content and antioxidant activity were analyzed. The studywas conducted using Completely Randomized Design with two replications. The results show that the soaking andboiling treatment decreased the protein contents. Kerandang seeds contain undigestible oligosaccharides (rafÞ nose).The soaking and boiling treatment decreased the rafÞ nose. The total phenolic content of kerandang seeds is 7,42 gGAE/100 g. Soaking and boiling treatment decreased the total phenolic compounds to 75.34%. The antioxidant activityABSTRAKKerandang (Canavalia virosa) tergolong tanaman legum dan menghasilkan biji, tumbuh menjalar di lahan pasir pantaiDaerah Istimewa Yogyakarta, khususnya di Kabupaten Bantul dan Kulon Progo dengan luas lahan sekitar 3.500 ha.Tanaman kerandang merupakan sumber protein nabati, mengandung senyawa fenolik dan memiliki aktivitas antioksidan.Penelitian tentang aktivitas antioksidan biji kerandang belum dilakukan. Penelitian ini bertujuan untuk mengetahuipengaruh perendaman dan perebusan terhadap perubahan kandungan protein, gula, total fenolik dan aktivitas antioksidanbiji kerandang. Perendaman dilakukan pada 0, 12, dan 24 jam dengan rasio biji kerandang dan air sebesar 1:6 (b/v).Perlakuan perendaman ini dikombinasikan dengan perebusan biji pada suhu didih air (80 – 90 ºC) selama 0, 10, dan20 menit. Perbandingan biji kerandang dan air untuk perebusan adalah 1:5 (b/v). Pengujian yang dilakukan meliputikadar protein, jenis gula, total fenolik dan aktivitas antioksidan. Penelitian dilakukan menggunakan Rancangan AcakLengkap dengan ulangan dua kali. Hasil penelitian menunjukkan bahwa kadar protein biji kerandang menurun denganperlakuan perendaman dan perebusan. Biji kerandang mengandung oligosakarida tahan cerna (raÞ nosa) yang cukuptinggi. Kandungan total fenolik biji kerandang segar sebesar 7,42 g GAE/100 g biji kerandang. Perlakuan perendamandan perebusan menyebabkan kandungan total fenolik menurun sampai dengan 74,93 %. Aktivitas antioksidan bijikerandang dinyatakan sebagai Radical Scavenging Activity sebesar 10,22 %. Pada perendaman selama 12 dan 24 jamterjadi penurunan aktivitas antioksidan.Kata kunci: kerandang, total fenol, aktivitas antioksidan.