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THE EFFECT OF TAPIOCA HYDROLISATE CONCENTRATION AND MINIMAL ACCEPTOR ON CYCLODEXTRIN PRODUCTION Laga, Amran
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Substrate concentration is an important factor that influences the effectiveness of starch convertion to cyclodextrin by CGTase activity. The aims of this research were to produce maximum cyclodextrin at a high concentration of substrate and to compare cyclodextrin production at an acceptor minimal process by using ethanol and water at a various substrate concentration. This research was conducted by liquefy tapioca until reaching hydrolysis degree (HD) of 5 %. The hydolysate was then fractionated its acceptor by using water and ethanol 65 %. The best result obtained was determinated by statistical method, i.e. analysis of varians (anova). If there was a difference Duncan test was then used. The results were then used as substrate by suspending into phosphate buffer pH 6.0 (0.2 M). It was added CGTase into the substrate and processed at a temperature of 60?C for 260 minutes. The results showed that the tapioca hydrolysate substrate at HD of 5 % with a minimum acceptor at concentration of 10 ? 35 % could produce cyclodextrin with relative stable of conversion degree (65.73 ? 67.49 %). In the minimum acceptor process by using ethanol, the maximum amount of substrate that could be used was 30 % (w/v). It produced cyclodextrin of 206.78 ± 1.43 g/l and the conversion value was 68.93 %. On the other hand, the amount of substrate concentration that could be used up to 35% (w/v) by using water as a minimum acceptor. It produced cyclodextrin of 225.76 ± 4.0 g/l with convesion value of 64.50 %.Key words: Cyclodextrin, CGTase, hydrolysis degree, acceptor minimal, substrate concentration
PENGARUH SUHU GELATINISASI DAN WAKTU SAKARIFIKASI TERHADAP PRODUKSI SIRUP GLUKOSA SAGU Megavitry, Rissa; Laga, Amran; Syarifuddin, Adiansyah; Widodo, Slamet
Prosiding Seminar Nasional Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi Vol 2 (2019): Prosiding Seminar Nasional Kedua Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknolo
Publisher : Yayasan Pendidikan dan Research Indonesia (YAPRI)

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu gelatinisasi dalam memecah kristalin pati sagu dan pengaruh waktu sakarifikasi dalam produksi sirup glukosa. Penelitian ini dilakukan pada bulan Oktober 2017 ? April 2018 di Laboratorium Kimia dan Analisis Pangan Universitas Hasanuddin. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan variasi suhu gelatinisasi (87°C dan 121°C) dan waktu sakarifikasi (36 jam dan 72 jam), dengan formula sebagai berikut F1 (87oC; 36 jam), F2 (87oC; 72 jam), F3 (121oC; 36 jam), dan F4 (121oC; 72 jam). Data penelitian dianalisis menggunakan metode analisis histogram. Hasil penelitian menunjukkan bahwa perlakuan terbaik diperoleh pada variasi F4 (121oC; 72 jam) dengan nilai tingkat kemanisan 23,22°brix. Bedasarkan hal tersebut menunjukkan suhu gelatinisasi dan waktu sakarifikasi mempengaruhi tingkat kemanisan sirup glukosa sagu yang dihasilkan.
STUDI PEMBUATAN BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG DAUN SINGKONG (MANNIHOT UTILISSIMA) Zainal, Zainal; Laga, Amran; Rahmatiah, Rahmatiah
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Prodi Ilmu dan Teknologi Pangan Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.28

Abstract

Cassava leaves are abundant green leaves and affordable. This research uses cassava leaves of sleedlings type with white, pink stalk with light green leaf colour made into flour to be processed food products. The purpose of this research was to analyze the physical properties and chemical content of brownies steamed by the addition of cassava leaf flour based on a mineral test (Ca, P, Fe), water content, ash content, protein content, fat content, carbohydrate and crude fibre content. A panellist assessment of brownies steamed based on organoleptic test results and determining the formulation of good brownies cake products from the ratio of wheat flour and cassava flour used. This research was designed using Completely Randomized Design (RAL) with three replications such as  A0 (100% wheat flour: 0 (control)), A1 (85% wheat flour: 15% cassava flour), A2 (70% wheat flour: 30% cassava flour) and A3 (55% wheat flour: 45% cassava flour). The parameters observed were proximate tests which included (water content, ash content, protein content, fat content, carbohydrate content), mineral tests (Ca, P, Fe), crude fibrecontent, organoleptic test. The best treatment was A3 which has water content 20,83%, ash content 2,88%, protein content 9,48%, fat content 23,68%, carbohydrate 42,13% and fiber content 1,12%, content mineral calcium 12.56 g / kg, phosphorus 2.06 g / kg, iron 61.06 ppm. The result of the panellist's assessment of the level of preference to steamed brownies was A0 with the average value of organoleptic score is texture 4.08 (like), colour 4,1 (like), taste 4.04 (like), and flavour 4 (like)
STUDI PEMBUATAN TEPUNG TERIPANG DARI BAHAN BAKU TERIPANG PASIR (HOLOTHURIA SCABRA) DENGAN PERLAKUAN PERBEDAAN KONSENTRASI GARAM DAN PERBEDAAN LAMA PEREBUSAN Latief, Rindam; Laga, Amran; Alang, Syamsul
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Prodi Ilmu dan Teknologi Pangan Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.27

Abstract

Sea cucumbers have the prospect of being one of the most nutritious food sources because it has a complete nutritional content, including carbohydrates, some types of fatty acids and amino acids, some components of vitamins, sterols and some types of minerals. High nutritional content makes sea cucumber has potential as a food source of high grow factor. In addition, the content owned by sea cucumbers are also believed to function as antioxidants, antibacteria, antifungi, and anticoagulants. In Indonesia, sea cucumbers are still not widely used as food. This research studied how the effect of salt and boiling on the quality of content and physical acceptance of sea cucumber flour by the community. The production of sea cucumber by boiling and salting method is based on the habit of the people who boil or salt the sea cucumber at the time after the sea cucumber is captured. The salt concentration given in this study was 10%, 15% and 20%. While the temperatur treatment done by boiling sea cucumber for 10 minutes, 20 minutes and 30 minutes with a temperature of 70oC. The results obtained from this study showed that the nutrient content of sea cucumbers in boiling group has an average value of water content of 18.20%, ash content 19.61%, protein 51.17%, fat 3.76% and carbohydrates 7.27%. While the nutritional content of sea cucumber in salting group has an average value of water content 14.01%, ash 14.49%, 57.24%, fat 4.09% and carbohydrates 10.17%. The result of variance analysis showed that the sea cucumber produced from the boiling group and salting group did not significantly affect the nutrient content and the organoleptic parameters of sea cucumber. The conclusion obtained that the manufacture of sea cucumber either with the treatment of boiling or salting classified as having a fairly high nutritional content. So it is very potential to be developed more broadly on nutrient-rich food products.
STUDI PENGAWETAN LARUTAN ENZIM BROMELIN KASAR SECARA FILTRASI DAN PENAMBAHAN NATRIUM BENZOAT Sukendar, Nandi K; Laga, Amran; Siade, Try Permata
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Prodi Ilmu dan Teknologi Pangan Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.23

Abstract

(Ananas comosus (L) Merr) is a plant that contains enzyme bromelin in the fruit, leaf and skin but more in the stem. In general, enzymes are produced and marketed in powder form. However, producing enzymes in powder form requires high process technology and very expensive cost. The purpose of this research were to know how to prepare bromelin enzyme in liquid form and it preservation technique, and to know the quality of bromelin enzyme during storage. This research was conducted through 3 stages: 1. Extraction of bromelin from pineapple stem, 2. Physical and Chemical preservation and 3. Observation of enzyme storage. The results of the study showed that preservation of enzyme bromelin physically and chemically still performed enzyme activity on day 32, while enzyme without preservation did not show activity at day 24. Bromelin enzyme with physical preservation was better than chemical preservation.
PENGARUH KONSENTRASI SUBSTRAT PADA PEMBUATAN MALTODEKSTRIN DARI SUBSTRAT PATI SAGU laga, amran; Dirpan, Andi; Anshari, Aisyah Amini
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Prodi Ilmu dan Teknologi Pangan Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.19

Abstract

The aims of this research were to examine the effect of the optimal sago substrate concentration to produce maltodextrin. This research consists of two factors. First factor was sago concentration that consists of 4 levels (20%, 25%, 30% and 35%) and the second was time of liquefaction that consisting of 7 levels (0 minutes, 20 minutes, 40 minutes, 60 minutes, 80 minutes, 100 minutes, and 120 minutes). Parameters of observation were reducing sugar levels, total solid, the values equivalent dextrose, residual starch and viscosity. Data were analyzed  using a completely randomized design if treatment had real effect on parameter then continued with Duncan test. The result of the research was the best concentration in maltodextrin hydrolysis was in concentration of 35% in terms of reducing sugar levels, total solids, equivalent dextrose and viscosity with each value 138.69 g / L, 39.41%, 35.37% and 5021.43 cP. While the he best reaction time liquefaction of  maltodextrin at 120 minutes with reducing sugar levels, total solid, the values dextrose equivalent and viscosity with each value of 158.25 g / L, 41.28%, 38.35% and 1701.42  Cp
Pendugaan Umur Simpan Cabai Bubuk Fermentasi dari Cabai Rawit (Capsicum frutences L.) dan Cabai Merah (Capsicum annuum L.) Menggunakan Metode Akselerasi Pendekatan Labuza Bilang, Mariyati; Laga, Amran; ,, Trinoviyani .
REKAPANGAN Vol 11, No 2 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

ABSTRACT The aim of this research was to determine the shelf life of pepper powders derived from cayenne and red pepper fermented spontaneously. The pepper powders packed with plastic sac of HDPE (High Density Poly Ethelene) type then predicted their shelf life using acceleration method based on Labuza Aprroach. This research was devided into two stages: a preliminary and the main research; fermentation of pepper, dried of fermented pepper, and pulverization, followed by main research to predict the shelf life fermented pepper powders with accelerated method based on the Labuza equation wich was into derived from data of initial moisture content, critical water content, then determined of sorption isotherm curve, also the parameters supporting to predict of shelf life. Based on the results of sorption isotherm curve, that the lowest value of Mean Relatif Deviation (MRD) indicated the appropriate equation obtained for two peppers (Cayenne and red pepper powders) were Hasley and Caurie equation with value of MRD respectively 4,70 and 2,34. Based on the results of organoleptic test (hedonic test), shows that the aroma was not accepted at 76 days for fermented of cayenne powder and 52 days for fermented of red pepper powder, that indicated the critical water content of pepper powders (0,098 g H2O/g solid for cayenne powder and 0,132 H2O/g solid for red pepper powder). Plotting the value of the water activity (Aw) to equilibrium moisture content obtained from seven chambers with different range of RH (7-90%) acquired sorption isotherm curves for both types of pepper powders. Entering of all the measured parameters (initial moisture content, critical moisture content, permeability plastic sac as packaging, dry weight, and the saturated vapor pressure) into the Labuza equation then acquired the shelf life of fermented cayenne and red pepper powders were 78 days (2,6 months) and 62 days (2,1 months) respectively. Key words : Chili, Fermentation, Acceleration, Labuza
CYCLODEXTRIN FORMATION INITIATED BY ENZYME DEBRANCHING REACTION ON AMYLOPECTIN BRANCH CHAIN OF TAPIOKA Laga, Amran
Jurnal Natur Indonesia Vol 12, No 1 (2009)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.093 KB) | DOI: 10.31258/jnat.12.1.15-20

Abstract

Degradation of starch by the glucosyltransferase enzyme (CGTase) to produce the primary product of chainsplitting undergoes an intramolecular reaction without the participation of water molecule. From this process, ?-1,4-Linked cyclic product, known as cyclodextrins, are formed. The aim of the research was to cut amylopectinbranch in order to produce one straight chain, to optimize cyclic reaction formation cyclodextrin by CGTase. Theresearch was devided into 3 stages; (1) debranching enzyme concentration estimation (5,10,15,20, and 25 unit/gram) and the length of otimum reaction to produce straight chain for 5 hours which sample was taken each hour,(2) reaction length time estimation to form cyclodextrin in order to use debranching products (straight chain) assubstrates, the reaction length for 360 minutes and sample taken each for 30 minutes, and (3) the best substrateconcentration for straight chain (20-40% w/v) to produce cyclodextrin. The result showed that enzyme concentrationtreatment and optimal length reaction will produce straight chain with enzyme concentration of 14 units/gram for3 hours and straight chain product of 20 units/gram for 1 hour with straight chain product of 83.5%. The optimumlength of reaction for cyclodextrin formation from amylose produced from the de-branching process was 240minutes. The amount of cyclodextrin produced was 143.45 g/L with conversion value of 47.81% at 30% (w/v)substrate concentration. Highest yield of cyclodextrin (154,28 g/L) and conversion value of 44.08% was obtained at35% (w/v) substrate concentration
STRATEGI PENGENDALIAN MUTU PROSES PRODUKSI MINUMAN TEH MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS DI PT. DHARANA INTI BOGA) Latief, Rindam; Laga, Amran; Muchtar, Munirah
REKAPANGAN Vol 11, No 2 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

ABSTRAK Teh Cup hasil produksi dari PT. Dharana Inti Boga selalu berusaha agar tetap sehat, bermutu, halal dan aman dikonsumsi oleh pelanggan. Namun demikian masih mengalami tantangan dalam mengontrol proses produksi dan memenuhi keinginan pelanggan. Proses poduksi yang tidak terkontrol berpotensi menghasilkan produk cacat yang tinggi. Tujuan dari penelitian ini adalah untuk mengetahui penyebab utama produk cacat dalam proses produksi teh cup serta memperoleh rancangan solusi untuk meminimalisasi produk cacat. Untuk meminimalisasi produk cacat dapat dilakukan dengan metode Six Sigma yaitu Define, Measure, Analyze, Improve, Control (DMAIC). Hasil penelitian menunjukkan bahwa nilai Deffect Per Million Opportunity (DPMO) produk cacat teh cup pada Line 1 sebesar 8.525 dan nilai sigma sebesar 3.89. untuk Line 2 diperoleh nilai DPMO sebesar 856 dan nilai sigma sebesar 4,64. Baik Line 1 maupun Line 2 masih perlu dilakukan perbaikan mutu terus-menerus menuju level 6 sigma. Berdasarkan Failure Mode Effect Analysis (FMEA), permukaan mould yang tidak rata pada mesin heater, Napple angin yang rusak pada mesin filler, photo eye yang bengkok serta bearing seal pecah pada mesin sealer menjadi prioritas dalam penyelesaian masalah. Kata kunci: Strategi, Pengendalian Mutu, Teh Cup, Six Sigma
PENGEMBANGAN OLAHAN TOMAT ENREKANG DALAM BENTUK KURMA TOMAT (KARAKTERISTIK KURMA TOMAT) Laga, Amran; Langkong, Jumriah; Muhpidah, .; Fitri, .; Wakiah, Nurul
Jurnal Dinamika Pengabdian (JDP) Vol 4 (2018): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. (EDISI KHUSUS) NOVEMBER 2018
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

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Abstract

Tomatoes are one of the common fruit that is known to public. It has high availability and easy to be found in the market. Fresh tomatoes processing is still limited in some product meanwhile tomatoes are easily damaged and have a short-lived due to its high water content and presence of physical damages.  The processing of tomatoes into the product with lower water content such as dates (candied) is one of the methods to prolong shelf life and prevent it from the damage. The purpose of this paper is to increase the economic value of tomatoes through the processing into the tomatoes dates. This research is expected to provide benefits for farmers and processing industries, primarily engaged in the processing of vegetables and fruits, to support the development of agro-industries in rural areas. Making tomatoes dates begins with the sorting process, adding sugar to the ratio of tomatoes and sugar 2:1, then cooking on low heat and drying for 12 hours with observations every 3 hours. Tomato dates are divided into blanching and non-blanching tomatoes. It was concluded that blanching tomatoes is the best treatment with, water content of 13.8%, pH 5.32 and can maintaned total vitamin C of 60.25% during drying process. Organoleptic test showed that the panelists preferred the blanching tomatoes based on color, aroma, texture and taste.Keywords: Tomatoes, Tomato Dates, Blanching, Non-blanching