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Teknik Pembuatan Keripik Simulasi Labu Jepang Kusbiantoro, Bram; Histifarina, Dian; Ahza, A B
Jurnal Hortikultura Vol 15, No 1 (2005): Maret 2005
Publisher : Indonesian Center for Horticultural Research and Development

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Abstract

Tujuan penelitian untuk mempelajari optimasi proses pembuatan keripik simulasi labu jepang. Penelitiandilakukan di Laboratorium Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, IPB dan Laboratorium Pi lotPlan, PAU Pangan dan Gizi, IPB Bogor dari bulan Maret sampai Juli 2003. Rancangan percobaan menggunakan acaklengkap dengan tiga ulangan. Perlakuan yang dicoba adalah perbandingan persentase labu kukus dan campurantepung (perbandingan tapioka:tepung terigu) yaitu 35:55 (1:1); 35:55 (1:2); 35:55 (2:1); 30:60 (1:1); 30:60 (1:2);30:60 (2:1); 25:65 (1:1); 25:65 (1:2), dan 25:65 (2:1). Hasil penelitian menunjukkan bahwa perlakuan penambahan30% labu kukus dan 60% campuran tepung tapioka : tepung terigu (2:1) memberikan hasil terbaik dilihat darikerenyahan dan rasa yang pal ing disukai oleh panelis (5,80 dan 5,60); rasio pengembangan dan rendemen tertinggi(163 dan 70,09%), kadar air 5,27% b.b dan kadar lemak 28,09 % b.b.The study of pro cess ing on squash sim u la -tion chips. The aim of this re search was to study the op ti mum pro cess ing of squash sim u la tion chips. The re search wascon ducted at Food Tech nol ogy Lab o ra tory, Fac ulty of Ag ri cul ture Tech nol ogy, IPB and Pi lot Plan Laboratorium,PAU, IPB, Bogor from March un til July 2003. A com pletely ran dom ized de signs was used with three rep li ca tions.The treat ments were per cent age ra tio of steam squash and mixed flour (tap i oca: wheat), i.e.: 35:55 (1:1); 35:55 (1:2);35:55 (2:1); 30:60 (1:1); 30:60 (1:2); 30:60 (2:1); 25:65 (1:1); 25:65 (1:2) dan 25:65 (2:1). The re sults showed that30% steamed squash and 60% mixed flour (tap i oca-wheat 2:1) gave the best re sult based on the crisp i ness and thetaste, high est ra tio of ad vance ment and rendement (163 and 70.09%); wa ter con tent 5.27% w.b and fat con tent 28,09% w.b.
Pengaruh Jenis dan Konsentrasi Bahan Penstabil terhadap Mutu Produk Velva Labu Jepang Kusbiantoro, Bram; Herawati, H; Ahza, A B
Jurnal Hortikultura Vol 15, No 3 (2005): September 2005
Publisher : Indonesian Center for Horticultural Research and Development

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Abstract

Penelitian dilakukan di BPTP, Lembang, Jawa Barat, mulai bulan Maret sampai Agustus 2003. Tujuan penelitian adalah mengetahui jenis dan konsentrasi bahan penstabil terhadap mutu produk velva labu jepang, baik mutu organoleptik maupun fisikokimia. Percobaan dilakukan menggunakan rancangan acak lengkap dengan dua ulangan. Rasio puree dengan air yang digunakan adalah 2:1, 1;1 dan 1:2, sedangkan untuk konsentrasi gula adalah 25, 30, dan 35% dari berat. Pada penelitian utama, bahan penstabil yang digunakan adalah CMC dan gum arabic, dengan rentangan konsentrasi 0, 0,25, 0,5, 0,75%, dan 1% dari berat puree. Berdasarkan hasil uji pembobotan yang dirangkum dari penerimaan panelis terhadap keseluruhan parameter organoleptik diperoleh velva labu jepang dengan rasio puree dengan air 1:2, konsentrasi gula 35%, dan penambahan CMC 0,75% dengan nilai kesukaan 5,11 yang berarti paling disukai. Sedangkan berdasarkan analisis terhadap produk terpilih diperoleh bahwa: kadar air 70,23%, overrun 27,76%, padatan terlarut total 26%, total asam 1,71%, total karoten 36,20 ppm, pH 4,39, kecepatan pelelehan 18,56, kadar vitamin C 93,79 mg/100g, kadar gula 27,5%, kadar lemak 0,05%, kadar serat kasar 0,72%, dan total kalori 69,36 per 100 g.Effect of kind and concentration of stabilizers on kabocha velva. The experiment was conducted at AIAT (Assesment Institute of Agriculture Technology) Lembang West Jawa, from March to August 2003. The aim of this study was to find out the kind and concentration of stabilizers, through organoleptic and physicochemical test. The experiment used was completely randomized design with two replications. Puree and water ratio used were 2:1, 1;1 and 1:2, with sugar concentration of 25, 30, and 35% based on puree weight. In the main research, modified velva by CMC and gum arabic with concentration of 0, 0.25, 0.5, 0.75, and 1% from puree weight were used. Based on rating test of the sensory evaluation of parameter, it was found out that best kabocha velva was at puree and water ratio 1:2, 35% sugar content, 0.75% CMC content with preferrence value 5.11 that the most preferred than others. Physicochemical analysis on selected product showed the content of 70.23% water, 27.76% overrun, 26% of total soluble solid, 1.71% total acid, 36.20 ppm of total carotene, 4.39 pH, 18.56 minutes melting point, 93.79 mg/100 g vitamin C, 27.5% sugar, 0.05% fat, 0.72% fiber, 69.36 total calorie/100 g product.
DEFINE EXTRACTION METHOD TO OBTAIN POSSIBLE HIGHEST CONTENT OF YIELD RECOVERY OF THE RICE VOLATILE COMPOUNDS Mardiah, Zahara; Kusbiantoro, Bram; Rizky, Riane
Widyariset Vol 15, No 2 (2012): Widyariset
Publisher : LIPI-Press

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Abstract

2-Acetyl-1-pyrroline (2-AP) is the most important compound in aromatic rice that correlated with the quality of the aroma, therefore, determination of 2-AP concentration become very important. This research aims to find the extraction method to obtain the highest yield recovery of 2-AP. The materials used were H51 and Segara Anak to treatments test, and Pandan wangi, Sariwangi, Sintanur, and Gilirang for comparison the methods. Analysis using SPME method with three types of sample treatment, i.e. 80 mesh flour, 45 mesh flour, and cooked rice. While the analysis using Likens Nickerson with a different anti-foaming agent (MgSO4 and silicon) and a different ratio of rice and water (1:2 and 1:3). Extract samples were analyzed using Gas Chromatography Mass spectrometry (GCMS). The best results of any treatment will be used in a comparison test between the two extraction methods. The sample type of 45 mesh powder on SPME method (SPME-opt) and silicon as an anti foaming agent as well as rice and water ratio 1:3 on the Likens Nickerson method (Likens Nickerson-opt) is the best treatment in determining the yield recovery of 2 - AP. Comparison test indicated that SPME-opt is better than Likens Nickerson-opt in obtain the yield recovery of 2-AP.
KANDUNGAN UNSUR MINERAL SENG (ZN), BIOAVAILABILITAS DAN BIOFORTIFIKASINYA DALAM BERAS -, Liyanan; Septianingrum, Elis; Kusbiantoro, Bram
Jurnal Sungkai Vol 3, No 2 (2015)
Publisher : Jurnal Sungkai

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Abstract

Mineral  elements  is  one  of  the  components  that  are  needed  by  living  things  in addition  to  carbohydrates,  fats,  protein,  and  vitamins.  The  content  of  some  mineral elements  in  foodstuffs  need  attention  because  it  is  very  instrumental  in  some  goodmetabolism in humans, animals and plants. Rice breeding research has now come to the use of genes with vitamins and minerals that have been successfully developed iron – rich rice,  zinc – rich  rice   and  beta  carotene  rich  rice  as  a  source  of  vitamin  A.  Efforts  toincrease  the  zinc  content  in  rice  products  and  other  food  products  needs  to  be  done  to contribute to the increase in value-added products and the improvement of nutrition and public  health.  Biofortification  is  an  effort  to  increase  the  zinc  content  in  rice  has  beendone  in  Indonesia.  The  study  was  conducted  on  a  national  varieties  of  high  yield potential.  Based  on  the  research  results  Indrasari,  et  al.  (2002),  local  varieties  PandanWangi, Solo, and Rojo Lele contain high zinc
KARAKTERISTIK TEPUNG BERAS HASIL PERLAKUAN KOMBINASI GELOMBANG MIKRO, ULTRASONIKASI DAN PEMANASAN LEMBAB Ardhiyanti, Shinta Dewi; Ahza, Adil Basuki; Faridah, Didah Nur; Kusbiantoro, Bram
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): 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 (395.578 KB) | DOI: 10.6066/jtip.2016.27.2.175

Abstract

Broken and brewer rice as by product of rice milling can be developed into a functional product with higher economic value, i.e. higher resistant starch (RS) rice flour. This research was aimed to study the modification of broken and brewer rice flour by the combination of microwave and ultrasonication with heat moisture treatment (HMT) to enhance RS contents and its associated microstructural and pasting characteristics changes. The results showed that five modified rice flours that had the highest RS contents were ultrasonicated with 20% of moisture content-HMT 10 and 12 hours rice flours, microwaved with 20% of moisture content-HMT 10 hours rice flour, microwaved with 50% of moisture content-HMT 8 and 10 hours rice flours. Their RS content ranged from 6.50?9.25% which were higher than the RS content of native rice flour (1.89%). Those five modified flours showed noticeable structural changes from the disappearance of non starch particulates, becoming more porous and larger size matrices. The pasting temperature of those modified flour increased (0.11?9.16% from native flour?s pasting temperature) and their peak viscosity decreased (47.15?71.15% from native flour?s peak viscosity). The modified flour had improved heat stability with the decrease in breakdown (88.07?100.00% from native flour?s breakdown value) and less retrogradation tendency during cooling (44.38?66.62% from native flour?s setback value). The combined treatment caused reduction of crystalinity ratio from 0.94 (native) to 0.91-0.86 (modified flour).
REVIEW INDEKS GLIKEMIK BERAS: FAKTOR-FAKTOR YANG MEMPENGARUHI DAN KETERKAITANNYA TERHADAP KESEHATAN TUBUH Septianingrum, Elis; Liyanan, Liyanan; Kusbiantoro, Bram
Jurnal Kesehatan Vol 9, No 1 (2016): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jurkes.v9i1.3434

Abstract

Penderita penyakit Diabetes Melitus seringkali mambatasi konsumsi nasi karena beras dianggap sebagai pangan hiperglikemik, padahal dari beberapa penelitian diketahui bahwa beras mempunyai kisaran indeks glikemik yang cukup luas. Oleh karena itu, pengetahuan mengenai efek asupan karbohidrat terhadap kadar gula darah dan respon insulin berguna dalam penyusunan menu diet bagi penderita diabetes. Sebagai makanan sumber karbohidrat, konsumsi beras yang memiliki indeks glikemik (IG) rendah akan membantu mengendalikan kadar glukosa darah. Tujuan dari penulisan review ini adalah untuk memberikan informasi mengenai faktor?faktor yang mempengaruhi IG beras serta keterkaitannya terhadap kesehatan tubuh. Faktor?faktor yang mempengaruhi IG beras dianataranya adalah jenis/varietas beras, proses pengolahan, dan perbandingan amilosa dan amilopektin.Kandungan amilosa yang tinggi terbukti memiliki kecenderungan memberikan nilai respon glikemik (IG) yang rendah. Proses pengolahan berupa pemanasan dan pratanak serta penambahan senyawa bioaktif (polifenol) diketahui mampu menurunkan IG beras. Dari segi varietas, beberapa varietas unggulpadi yang mempunyai indeks glikemik rendah hingga sedang telah berhasil dirakit Balai Besar Penelitian Tanaman Padi Sukamandi. Beras-beras tersebut mempunyai karakteristik tekstur nasi yang pulen hingga pera sesuai dengan preferensi konsumen. Oleh karena itu, penderita diabetes tidak perlu khawatir mengonsumsi nasi, sepanjang tidak melebihi kebutuhan energi tiap individu.
Karakteristik Sensori Nasi dari Beberapa Varietas Padi Aromatik Lokal Indonesia Wijaya, C. Hanny; Kusumaningrum, Hafida; Kusbiantoro, Bram; Handoko, Dody D.
JURNAL PANGAN Vol 20, No 1 (2011): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v20i1.13

Abstract

Penelitian ini bertujuan untuk menentukan karakteristik sensori beberapa padi aromatik dengan pendekatan uji hedonik, uji ranking dan uji deskriptif. Uji deskriptif dilakukan dengan diskusi dalam fokus grup (focus group discussion) dan Quantitative Descriptive Analysis (QDA). Rojolele, Sintanur, Situ Patenggang, Pandan Wangi Garut dan Pandan Wangi Cianjur digunakan sebagai sampel padi aromatik asli Indonesia dan beras Basmati digunakan sebagai pembanding. Berdasarkan uji hedonik, pada atribut aroma, semua nasi tidak berbeda nyata, sedangkan pada atribut rasa nasi Rojolele memiliki skor kesukaan tertinggi. Pada uji ranking nasi Rojolele menempati urutan pertama, diikuti Sintanur, Pandan Wangi Garut, Pandan Wangi Cianjur, dan Basmati. Hasil diskusi focus group menunjukkan bahwa untuk atribut aroma semua sampel nasi memiliki aroma pandan, creamy, buttery, sweet, dan cereal, sedangkan untuk atribut rasa, semua sampel nasi mempunyai rasa manis dan asin. Berdasarkan intepretasi dari biplot Principal Component 1 (PC 1) dan PC 2 hasil QDA, nasi Pandan Wangi Garut dapat dicirikan oleh aroma pandan. Nasi Rojolele, Sintanur, dan Situ Patenggang berada dalam kelompok yang sama dan dapat dicirikan oleh aroma creamy. Nasi Pandan Wangi Cianjur dan Basmati dapat dicirikan oleh aroma buttery, cereal dan sweet. Namun, rasa manis dan asin tidak bisa mencirikan atau mendiskripsikan rasa sampel nasi.This research is aimed to determine sensory characteristics of several varieties of Indonesian aromatic paddy using the approaches of hedonic test, ranking test, and descriptive analysis. Descriptive analysis is conducted using focused group discussion (FGD) and quantitative descriptive analysis (QDA). Rojolele, Sintanur, Situ Patenggang, Pandan Wangi Garut and Pandan Wangi Cianjur are used as samples of Indonesian aromatic paddy, whereas Basmati rice is used as the comparator. Based on hedonic test, the results show that all cooked rice does not have significant differences in aroma, but cooked rice of Rojolele has the highest score in taste attribute. In the ranking test, cooked rice of Rojolele gains the first rank, followed by Sintanur, Pandan Wangi Garut, Pandan Wangi Cianjur, and Basmati. The result of FGD shows that in term of aroma attributes, all samples of cooked rice have the aromas of pandan, creamy, buttery, sweet, and cereal, whilst in term of taste attributes, they contain sweet and salty tastes. Based on the biplot Principal Component 1 (PC 1) and PC 2, cooked rice of Pandan-Wangi Garut could be distinguished by its pandan aroma. Cooked rice of Rojolele, Sintanur, and Situ Patenggang is clustered in one or the same group and could be distinguished by its creamy aroma. Cooked rice of Pandan Wangi Cianjur and Basmati could be described by its buttery, cereal and sweet aromas. However, the taste of the cooked rice samples could not be distinguished or described by their sweet and saltytastes. 
TEKNIK PEMBUATAN KERIPIK SIMULASI LABU JEPANG Kusbiantoro, Bram; Histifarina, Dian; Ahza, A B
Jurnal Hortikultura Vol 15, No 1 (2005): Maret 2005
Publisher : Indonesian Center for Horticulture Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jhort.v15n1.2005.p%p

Abstract

Tujuan penelitian untuk mempelajari optimasi proses pembuatan keripik simulasi labu jepang. Penelitiandilakukan di Laboratorium Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, IPB dan Laboratorium Pi lotPlan, PAU Pangan dan Gizi, IPB Bogor dari bulan Maret sampai Juli 2003. Rancangan percobaan menggunakan acaklengkap dengan tiga ulangan. Perlakuan yang dicoba adalah perbandingan persentase labu kukus dan campurantepung (perbandingan tapioka:tepung terigu) yaitu 35:55 (1:1); 35:55 (1:2); 35:55 (2:1); 30:60 (1:1); 30:60 (1:2);30:60 (2:1); 25:65 (1:1); 25:65 (1:2), dan 25:65 (2:1). Hasil penelitian menunjukkan bahwa perlakuan penambahan30% labu kukus dan 60% campuran tepung tapioka : tepung terigu (2:1) memberikan hasil terbaik dilihat darikerenyahan dan rasa yang pal ing disukai oleh panelis (5,80 dan 5,60); rasio pengembangan dan rendemen tertinggi(163 dan 70,09%), kadar air 5,27% b.b dan kadar lemak 28,09 % b.b.The study of pro cess ing on squash sim u la -tion chips. The aim of this re search was to study the op ti mum pro cess ing of squash sim u la tion chips. The re search wascon ducted at Food Tech nol ogy Lab o ra tory, Fac ulty of Ag ri cul ture Tech nol ogy, IPB and Pi lot Plan Laboratorium,PAU, IPB, Bogor from March un til July 2003. A com pletely ran dom ized de signs was used with three rep li ca tions.The treat ments were per cent age ra tio of steam squash and mixed flour (tap i oca: wheat), i.e.: 35:55 (1:1); 35:55 (1:2);35:55 (2:1); 30:60 (1:1); 30:60 (1:2); 30:60 (2:1); 25:65 (1:1); 25:65 (1:2) dan 25:65 (2:1). The re sults showed that30% steamed squash and 60% mixed flour (tap i oca-wheat 2:1) gave the best re sult based on the crisp i ness and thetaste, high est ra tio of ad vance ment and rendement (163 and 70.09%); wa ter con tent 5.27% w.b and fat con tent 28,09% w.b.
Pengaruh Jenis dan Konsentrasi Bahan Penstabil terhadap Mutu Produk Velva Labu Jepang Kusbiantoro, Bram; Herawati, H; Ahza, A B
Jurnal Hortikultura Vol 15, No 3 (2005): September 2005
Publisher : Indonesian Center for Horticulture Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jhort.v15n3.2005.p%p

Abstract

Penelitian dilakukan di BPTP, Lembang, Jawa Barat, mulai bulan Maret sampai Agustus 2003. Tujuan penelitian adalah mengetahui jenis dan konsentrasi bahan penstabil terhadap mutu produk velva labu jepang, baik mutu organoleptik maupun fisikokimia. Percobaan dilakukan menggunakan rancangan acak lengkap dengan dua ulangan. Rasio puree dengan air yang digunakan adalah 2:1, 1;1 dan 1:2, sedangkan untuk konsentrasi gula adalah 25, 30, dan 35% dari berat. Pada penelitian utama, bahan penstabil yang digunakan adalah CMC dan gum arabic, dengan rentangan konsentrasi 0, 0,25, 0,5, 0,75%, dan 1% dari berat puree. Berdasarkan hasil uji pembobotan yang dirangkum dari penerimaan panelis terhadap keseluruhan parameter organoleptik diperoleh velva labu jepang dengan rasio puree dengan air 1:2, konsentrasi gula 35%, dan penambahan CMC 0,75% dengan nilai kesukaan 5,11 yang berarti paling disukai. Sedangkan berdasarkan analisis terhadap produk terpilih diperoleh bahwa: kadar air 70,23%, overrun 27,76%, padatan terlarut total 26%, total asam 1,71%, total karoten 36,20 ppm, pH 4,39, kecepatan pelelehan 18,56, kadar vitamin C 93,79 mg/100g, kadar gula 27,5%, kadar lemak 0,05%, kadar serat kasar 0,72%, dan total kalori 69,36 per 100 g.Effect of kind and concentration of stabilizers on kabocha velva. The experiment was conducted at AIAT (Assesment Institute of Agriculture Technology) Lembang West Jawa, from March to August 2003. The aim of this study was to find out the kind and concentration of stabilizers, through organoleptic and physicochemical test. The experiment used was completely randomized design with two replications. Puree and water ratio used were 2:1, 1;1 and 1:2, with sugar concentration of 25, 30, and 35% based on puree weight. In the main research, modified velva by CMC and gum arabic with concentration of 0, 0.25, 0.5, 0.75, and 1% from puree weight were used. Based on rating test of the sensory evaluation of parameter, it was found out that best kabocha velva was at puree and water ratio 1:2, 35% sugar content, 0.75% CMC content with preferrence value 5.11 that the most preferred than others. Physicochemical analysis on selected product showed the content of 70.23% water, 27.76% overrun, 26% of total soluble solid, 1.71% total acid, 36.20 ppm of total carotene, 4.39 pH, 18.56 minutes melting point, 93.79 mg/100 g vitamin C, 27.5% sugar, 0.05% fat, 0.72% fiber, 69.36 total calorie/100 g product.
Efek Pemanasan Skala Rumah Tangga terhadap Komponen Bioaktif Daun Kenikir (Cosmos caudatus) Ardiansyah, Ardiansyah; Fadilah, Risqah; Handoko, Dody Dwi; Kusbiantoro, Bram; Astuti, Rizki Maryam
agriTECH Vol 39, No 3 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.479 KB) | DOI: 10.22146/agritech.43894

Abstract

Kenikir leaves (Cosmos caudatus) are one type of vegetable that is commonly consumed in Indonesia both in fresh or cooked forms. The research was aimed to investigate the effect of household scale heating (boiling, steaming, or microwave heating) on the total phenolic content (TPC), antioxidant activity, and bioactive components of kenikir leaves. The research was divided into several stages such as sample preparation, household scale processing method, extraction, TPC analysis by folin-ciocalteu method, antioxidant activity analysis by DPPH method, and bioactive components analysis (caffeic acid and ferulic acid) by a reversed-phase ultra-high-performance liquid chromatography. The TPC of fresh kenikir leaves extract was 148.29?262.36 mg/100 g WB. Boiling or microwave heating for 3 minutes significantly decreased (p<0.05) TPC and antioxidant activity of kenikir leaves, as well as caffeic acid and ferulic acid contents. The steaming or microwave heating for one minute didn?t show significant differences in TPC and antioxidant activity when compared to fresh kenikir leaves. Furthermore, the steaming or microwave heating for one minute could maintain caffeine acid and ferulic acid contents of kenikir leaves. The correlation analysis showed that there was a positive correlation between TPC and antioxidant activity of kenikir leaves (r = 0.904).