. Komari
Pusat Biomedis dan Teknologi Dasar Kesehatan, Badan Litbang Kesehatan, Kementrian Kesehatan Republik Indonesia, Jakarta

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ACIDIC SOAKING AND STEAM BLANCHING RETAIN ANTHOCYANINS AND POLYPHENOLS IN PURPLE DIOSCOREA ALATA FLOUR [PERENDAMAN ASAM DAN BLANCHING UAP MEMPERTAHANKAN ANTOSIANIN DAN POLIFENOL TEPUNG DIOSCOREA ALATA UNGU] Imanningsih, Nelis; Muchtadi, Deddy; Wresdiyati, Tutik; Palupi, Nurheni Sri; Komari, .
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (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 | Full PDF (700.821 KB) | DOI: 10.6066/jtip.2013.24.2.121

Abstract

Purple Dioscorea alata (DA) tuber has health benefits due to its bioactive anthocyanins, which belong to polyphenolic group. Tuber is commonly made into flour to optimize its uses, however, the anthocyanins undergo significant degradation during processing because of the endogenous polyphenol oxidase activities. This research investigated factors that retain anthocyanins and polyphenols in the purple DA flour as well as its antioxidant capacity. The types of treatments during milling process should be taken into account; for instance, soaking in citric acid and blanching in order to preserve the bioactive compounds. To examine the inhibitory effects of acidic soaking and steam blanching on polyphenol oxidase activities, these experiments used four levels of citric acid (0, 0.25, 0.5, and 1%) and two levels of steam blanching time course (5 and 10 minutes). It was found that steam blanching for 5 or 10 minutes could reduce the activity of polyphenol oxidase, and consequently, retard the oxidation process and retain the polyphenolic compounds. Soaking the purple DA slices into a 1% citric acid solution followed by steam blanching for 10 min resulted in the highest total anthocyanins (104.36 mg/100 g), polyphenols (198.52 mg equivalent gallic acid/100 g), with an antioxidant capacity of 1.300 mg trolox equivalent/100 g. This study showed that the retention of bioactive compounds of DA tuber through soaking the tuber slices in solution containing inexpensive chemicals like citric acid at low concentrations, combined with 10 minutes of steam blanching resulted in flour containing total anthocyanins and phenolic as high as 44.51% and 62.58% of fresh tuber, respectively.
PENAMBAHAN HIDROGEN PEROKSIDA (H2O2) DALAM MEMPERTAHANKAN WAKTU HIDUP IKAN KERAPU LUMPUR Nurjanah, .; Komari, .; Susanto, E.
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 9 No. 2 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.143 KB) | DOI: 10.17844/jphpi.v9i2.976

Abstract

Penambahan hidrogen peroksida pada media air untuk mempertahankan hidup ikan kerapu lumpur (Epinephelus suillus) telah dilakukan dengan tujuan untuk mengetahui pengaruh hidrogen peroksida terhadap kualitas air media ikan kerapu lumpur. Penelitian ini terdiri atas 2 tahap. Tahap 1 yaitu penggunaan berbagai konsentrasi hidrogen peroksida dengan volume 0,5 ml. Pada penelitian tahap 2 menggunakan konsentrasi hidrogen peroksida terpilih dengan perlakuan volume hidrogen peroksida. Berdasarkan hasil penelitian didapatkan konsentrasi hidrogen peroksida terpilih adalah 13,6 %. Untuk ikan ukuran 60-80 gram yang mampu mempertahankan ikan hidup lebih lama adalah 1ml selama 953 menit, sedangkan untuk ikan ukuran 100-150 gram yang paling lama hidupnya pada volume 1,5 ml yaitu 3107 menit. Penambahan hidrogen peroksida pada berbagai konsentrasi dan volume tidak menyebabkan perubahan kualitas air secara bermakna, kecuali untuk oksigen terlarut yang semakin meningkat.Kata kunci: hidrogen peroksida, kerapu lumpur, kualitas air