Articles

PENGARUH PROTEKSI CPO DENGAN FORMALDEHID TERHADAP KECERNAAN DAN PERFORMA DOMBA EKOR TIPIS Tiven, Nafly Comilo; Yusiati, Lies Mira; (Rusman), Rusman; Santoso, Umar
Buletin Peternakan Vol 39, No 2 (2015): BULETIN PETERNAKAN VOL. 39 (2) JUNI 2015
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1217.215 KB) | DOI: 10.21059/buletinpeternak.v39i2.6711

Abstract

The experiment was conducted to determine the effect of CPO protected with formaldehyde on digestibility and performance of thin tail sheeps. Fifteen local male lambs aged 9-12 months, were divided into 3 groups of ration treatment. The first group received only the basal ration (R0), the second group received the basal ration and 3% CPO (R1), while the third group received the basal ration and 3% CPO protected with 2% formaldehyde (R2). The data were analyzed by Completely Randomized Design with oneway pattern. The different of treatments were tested by Duncan?s New Multiple Range Test. The results showed that addition CPO protected with formaldehid (R2) in the sheeps diet did not affect dry matter and organic matter intake, dry matter and organic matter digestibility, average daily gain (ADG), but significantly (P<0.01) increase feed conversion rate. It can be concluded that CPO protected with formaldehyde gives more advantage on feed conversion aspect.(Key words: Thin tail sheeps, Crude palm oil (CPO) protected with formaldehyde, Digestibility, Performance)
EXTRUSION PRODUCT MADE FROM SWEET POTATO Santoso, Umar; Murdaningsih, Triastati; Mudjisihono, Rob
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of the research was to develop a method to prepare extruted product from sweet potato and rice flour with addition of karabenguk as the protein source. The ratio of sweet potato and rice flour were 90:10; 75:25; and 55:45, and the addition of korobenguk flour varied from 0.5;1.0to 1.5 % (on the mixture basis). The first step was to determine the optimum condition for extrusion process. The extruded product was evaluated for its chemical, physical, and sensory properties. The results showed that the extruded products can be produced from sweet potato and rice flour in all ratios experimented. The addition of korobenguk flour appeared to increase protein, fat, and ash contents but decrease the extension degree the extension degree, crispness, and water absorption index. Based on the sensory evaluation, the most preferred product was that prepared from 55% sweet potato flour, 45% rice flour, and addition of 0.5% korobenguk flour (on the basis of the dough) with moisture content of 15 %. Key words: sweet potato, extrusion product, korobenguk
PENGARUH KONSENTRASI PATI AREN DAN MINYAK SAWIT TERHADAP SIFAT FISIK DAN MEKANIK EDIBLE FILM Rahim, Abdul; Nur Alam, Nur Alam; Haryadi, Haryadi; Santoso, Umar
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 17, No 1 (2010)
Publisher : Universitas Tadulako

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Abstract

The general aims of the research were to develop the utilization of palm sugar starch and to identify the optimal condition for processing edible film. The specific objectives of the research were to determine the palm sugar  starch and palm oil concentrations for processing the edible film from natural palm sugar starch. Processing edible film from natural palm sugar starch was done by making palm sugar starch suspensions  with various treatment concentrations of 1.6%, 2.0%, 2.4%, and 2.8% (w/v).  Whereas the palm oil concentrations were 10%, 20%, and 30% (w/w).  Parameters observed were physical, and mechanical characteristics including thickness, water vapor transmission rate (WVTR), tensile strength, and elongation. All treatments were replicated three times.  Statistical data analysis used Software Statistical Product and Service Solution (SPSS) version 13th with One Way Anova and Univariate Analysis of Variance at 5% significant level in conjunction with Duncan?s method for mean comparisons. The research result showed that the optimum condition of  palm sugar starch concentration for edible processing film was found at 2.8% (w/v) with mechanical and physical characteristics of 0.092 mm thickness, 3.737 g m-2 h-1 WVTR, 23.877 MPa tensile strength, and 1.727% elongation. Whilst the optimum condition for the palm oil concentration was 10% (w/w) with mechanical and physical characteristics of 0.097 mm thickness, 16.623 g m-2 h-1 WVTR, 21.847 MPa tensile strength, and 1.507% elongation.
APLIKASI EDIBLE FILM KERAGINAN DAN Eucheuma sp. UNTUK MENGHAMBAT SUSUT BERAT BUAH ANGGUR HIJAU Manuhara, Godras Jati; Marseno, Djagal Wiseso; Santoso, Umar
Caraka Tani: Journal of Sustainable Agriculture Vol 23, No 2 (2008): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v23i2.13982

Abstract

Carrageenan extracted from Eucheuma sp. red algae has potential benefit to develop edible film. Eucheuma Sp. red algae used in this research were harvested from Pantai Selatan, a beatiful beach lies at Gunung Kidul resort, Jogjakarta Province, Indonesia. First objective of this research was proximat analysis of coarse-ground Eucheuma sp. red algae. Thirdly, weight loss analysis of green grapes wrapped by carrageenan edible film. Coarse-ground Eucheuma Sp. algae containde water, ash, protein, fat, and carbohydrate (by different) respectively 11,20%, 18,19%, 15,42%, 2,19% and 53,0%. Carrageenan extracted from Eucheuma sp. contained lower sulphuric (13,79%) than commercial carrageenan (Wako Chem.). Carrageenan edible film wrapping was not effective to reduce weight loss of green grapes.
THE ROLE OF SURFACTANT MICELLES ON THE PARTITIONING OF ANTIOXIDANT AND THE OXIDATIVE STABILITY OF OIL-IN-WATER EMULSION Sibuea, Posman; Raharjo, Sri; Santoso, Umar; Noor, Zuheid
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Lipid oxidation system in which the fat is dispersed as emulsion droplets is still not well understood, although a large number of food exist partially or entirely in the form of emulsions. Therefore, this study was intended to examine how surfactant micelles influence the partitioning of antioxidant and hydroperoxides and how it alter the oxidative stability of oil-in-water emulsion. To determine the ability of surfactant micelles upon the partitioning of antioxidant in oil-in-water emulsion, this type of emulsion, containing quercetin at 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyethylene 100 stearyl ether (Brij 700) or polyoxyethylene sorbitan monolaurate (Tween 20) with acetate or phosphate buffer (pH 3.0 or 7.0). Structurally Birj 700 has 5 times longer polyoxyethylene groups than Tween 20. After preparation of the emulsion, surfactant micelles (0-2%) were incorporated into the continuous phase to give a final lipid concentration of 5%. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides, decreased with increasing quercetin concentrations. At pH 3, the peroxide value was higher than that at pH 7. Brij 70 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to the emulsions stabilized by Tween 20. the result showed that solubilization of quercetin into the aqueous into the aqueous phase by Brij or Tween micelles did not alter the oxidative stability of palm oil-in-water emulsion, suggesting that surfactant micelle influenced the oxidation rate by mechanism other than antioxidant solubilization. Key word : Quercetin, surfactant micelles, and oxidative stability
THE EFFECT OF SIZE REDUCTION AND PREPARATION DURATION ON THE ANTIOXIDANT ACTIVITY OF WHITE SAFFRON (CURCUMA MANGGA VAL.) Pujimulyani, Dwiyati; Raharjo, Sri; Marsono, Y; Santoso, Umar
Journal of Food and Pharmaceutical Sciences Vol 1, No 1 (2013): J.Food Pharm.Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.451 KB) | DOI: 10.14499/jfps

Abstract

Food processing is usually conducted through preparation stages such as peeling, slicing, or cutting. The purpose of this research was to determine the correlation between the antioxidant activity and the total phenolic compounds of white saffron as affected by different level of size reduction and the duration of rhizome preparation at room temperature. White saffron rhizomes were peeled, washed, and cut into 1x1x1 cm3. The whole white saffron was sliced diagonally at thickness of 4 x 2 mm, and grated. The antioxidant activity of the white saffron was determined by radical scavenging activity using 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical and by ferric reducing antioxidant power FRAP) method. The total phenol and total flavonoid contents were also determined at 2, 4, and 6 hours, respectively. The result showed that the antioxidant activities, total phenolic and flavonoid contents due to the preparation of whole white saffron for 6 hour are not statistically different compared to those of fresh white saffron. The preparation of white saffron sliced at 2 mm and grated for 2 hour showed a significant decrease in the antioxidant activities, compared to those of fresh white saffron.Keywords: white saffron, preparation duration, antioxidant activity, total phenol
PROFIL PLUMBUM (PB) DAN CADMIUM (CD) SEBAGAI KONTAMINAN DAMPAK PENGGUNAAN AGROKIMIA SERTA REMEDIASI BIJI KEDELAI MENGGUNAKAN SWELLING AGENT PADA KHELASI DENGAN ASAM SITRAT Priyadi, Sapto; Darmaji, Purnama; Santoso, Umar; Hastuti, Pudji
Jurnal Natur Indonesia Vol 15, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.629 KB) | DOI: 10.31258/jnat.15.1.45-51

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This research were aimed to know the plumbum (Pb) and cadmium (Cd) profile on soybean seeds as contaminants of the impact use of agrochemistry material impact and to know of swelling agent of N,N-dimethylformamide (DMF) needs at certain level of pH in chelation with citric acid. The results showed that the content of Pb in soybean seeds at cultivation system agrochemistry materials i.e. 0.63 ppm, while cultivation system without agrochemistry materials i.e. 0.46 ppm. Cd content in soybean seeds at cultivation system agrochemistry materials i.e. 0.05 ppm and the cultivation system without agrochemistry materials i.e. 0.1 ppm. Acceptable daily intake in terms of Pb content in soybean after treatment increases to 2.93 times compared before treatment (11.3379 to 33.2099 g per body weight per day). Acceptable daily intake in terms of the content of the Cd in soybean after treatment increases to 5.26 times compared before treatment. The value of the bio-concentration factor which expressed an accumulation of Pb in soybean seeds on both cultivation is low system (BCF<250), while for Cd is a moderate to high level (1.000<BCF>250). Cd reduction on soybeans seeds for all chelation treatment was maximum (not detected-detection limits was 0.01 ppm), while the highest reduction of Pb occurs at swelling agent N, N-dimethylformamide 15 mL at pH 10.
KOMPOSISI KIMIA SERTA AKTIVITAS ANTIOKSIDAN EKSTRAK HIDROFILIK BEKATUL BEBERAPA VARIETAS PADI (Chemical Composition and Antioxidant Activity of Rice Bran Hydrophilic Extract of Selected Rice Variety) Hartati, Sri; Marsono, Yustinus; ., Suparmo; Santoso, Umar
Jurnal Agritech Vol 35, No 01 (2015)
Publisher : Jurnal Agritech

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Abstract

The study was aimed to investigate chemical composition, dietary fiber content and the antioxidant activity of the hydrophilic extract of varieties of rice bran IR-64, Sintanur, Rajalele and Menthikwangi. Rice bran from each sample was analyzed proximate and fiber content. Hydrophilic extract was obtained by extracting each sample of bran with methanol solvent. Total phenolic content was tested by Folin Ciocalteu reagent and antioxidant activity of the extract was tested by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results showed that all the four samples had differencesamount of their moisture, ash, protein and fat contents. Fat content varies from 16.80±0.05 % - 23.75±0.04 %db, which the highest level of fat content was possessed by Sintanur bran (23.75±0.04 %db) and IR-64 bran (16.80±0.05 %db) was the lowest level. The levels of soluble fiber from four varieties of rice bran were not significantly different, between4.07 – 4.14 %db but there was a difference in the content of insoluble fiber, which had effect on the total of fiber content. The insoluble fiber content of the rice bran varieties of Menthikwangi, Rajalele, IR-64 and Sintanur were 27.64±0.46, 28.04±0,25, 29.15±0.26 dan 30.44±0.60 %db respectively. The content of total phenols and the highest antioxidantactivity of the hydrophilic extract was owned by Menthikwangi ie. 2794.28±181.83 μg galic acid equivalen (GAE)/g bran for total phenol and 41,28±0,60 % for antioxidant activity.Keywords: Rice bran, hydrophilic extract, rice variety, phenol, DPPH ABSTRAKPenelitian bertujuan untuk mengetahui komposisi kimia, kadar serat pangan serta aktivitas antioksidan ekstrak hidrofilik bekatul dari empat varietas padi yaitu IR-64, Sintanur, Rajalele dan Menthikwangi. Masing-masing sampel bekatul dianalisis proksimat dan kadar serat pangannya. Ekstrak hidrofilik diperoleh dengan cara mengekstrak masingmasingsampel bekatul dengan pelarut metanol. Ekstrak diuji kandungan total fenol dengan reagen Folin Ciocalteu dan aktivitas antioksidannyadengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Hasil penelitian menunjukkan bahwa keempat sampel memiliki kadar air, kadar abu,kadar protein dan kadar lemak yang bervariasi. Kadar lemak bervariasidari 16,80±0,05 % - 23,75±0,04%db, dengan kadar tertinggi dimiliki bekatul varietas Sintanur (23,75±0,04 %db) dan terendah bekatul varietas IR-64 (16,80±0,05 %db). Kadar serat larut (soluble fiber, SF) bekatul dari keempat varietas padi tidak berbeda secara signifikan yaitu antara 4,07 - 4,14 %db namun terdapat perbedaan pada kandungan serat tak larut (insoluble fiber, IF) yang berpengaruh pada kadar serat total. Kandungan serat tak larut bekatul dari varietas Menthikwangi,Rajalele, IR-64 dan Sintanur berturut-turut adalah 27,64±0,46, 28,04±0,25, 29,15±0,26 dan 30,44±0,60 %db. Kandungan total fenol dan aktivitas antioksidan tertinggi dimiliki oleh ekstrak hidrofilik dari bekatul verietas Menthikwangi, masing-masing 2794,28±181,83 μg ekivalenasam galat (EAG)/g bekatul untuk total fenol dan aktivitas antioksidanmenangkal (scavenging) radikal bebas (DPPH) sebesar 41,28±0,60 %.Kata kunci: Bekatul, ekstrak hidrofilik, varietas padi, fenol, DPPH
Khelasi Plumbum (Pb) dan Cadmium (Cd) Menggunakan Asam Sitrat Pada Biji Kedela Priyadi, Sapto; Darmadji, Purnama; Santoso, Umar; Hastuti, Pudji
Agritech Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.818 KB) | DOI: 10.22146/agritech.9536

Abstract

A study on the chelation of plumbum and cadmium by citric acid in soybean seeds, it was aimed to identify the effect of chelation treatment (chelating ratio, time contact and seeds condition) on plumbum reduction and cadmium in soybean seeds. A factors of research covering 1st) chelating ratio (citric acid/”C”) consisting of three (1, 2 and 3 grams of citric acid); 2nd) the time contact (“D”) consisting of three (90, 120 and 180 minutes) and the 3rd factors is condition of the seeds (“E”) consisting of three standard (whole qualify e.i. passing sieve of 0.3 inch and restrained at 0.2 inch), ruptured e.i. restrained for sieve at 10 mesh, and flour qualify for pass for sieves 50 mesh. The result showed that the combination of three factors were able to reduce Cd maximaly (non detected/detect limit 0.01 ppm). Reduction Pb maximaly (non detected /detect limit 0.09 ppm) occured in treatment C1D1E1, C1D1E2, C1D2E1, C1D2E2, C1D2E2, C2D1E1, C2D1E2, C2D2E1, C2D3E1, C2D3E2, C3D1E1 and C3D2E1. A combination of citric acid chelation (C) with the time contact (D) showing significant difference and both showed interactions, the reduction of the highest was C1D1 treatment. A combination of citric acid chelation (C) with the condition of the nut (E) showed significant difference and both no interaction, the reduction of the highest was C2E1 treatment. The combination between the time of contact (D) with the condition of the seed (E) showed significant difference and both no interaction, the reduction of the highest were D1E1 and D2E1 treatments.ABSTRAKTelah dilakukan penelitian tentang khelasi plumbum (pb) dan cadmium (cd) menggunakan asam sitrat pada biji kedelai, dengan tujuan untuk mengetahui pengaruh faktor perlakuan khelasi (ratio pengkhelat, waktu kontak dan kondisi biji) dalam mereduksi Pb dan Cd pada biji kedelai. Faktor penelitian meliputi 1) rasio pengkhelat (asam sitrat/C) yang terdiri dari tiga taraf (1, 2 dan 3 gram asam sitrat); 2) waktu kontak (D) yang terdiri dari tiga taraf (90, 120 dan 180 menit) serta faktor ke-3) kondisi biji (E) yang terdiri dari tiga taraf (utuh yaitu lolos pada saringan 0.3 inch dan tertahan pada 0.2 inch, pecah yaitu tertahan pada saringan 10 mesh dan tepung yaitu lolos pada saringan 50 mesh. Hasil penelitian menunjukkan bahwa kombinasi ketiga faktor, mampu mereduksi Cd secara maksimal (tidak terdeteksi/batas deteksi 0,01 ppm). Reduksi Pb tertinggi adalah maksimal (tidak terdeteksi/batas deteksi 0,09 ppm) terjadi pada perlakuan C1D1E1, C1D1E2, C1D2E1 dan C1D2E2; C2D1E1, C2D1E2, C2D2E1, C2D3E1 dan C2D3E2; C3D1E1 dan C3D2E1. Kombinasi antara pengkhelat ”asam sitrat” (C) dengan waktu kontak (D) menunjukkan berbeda nyata dan keduanya menunjukkan interaksi, reduksi tertinggi dicapai perlakuan C1D1. Kombinasi antara pengkhelat ”asam sitrat” (C) dengan kondisi biji (E) menunjukkan berbeda nyata dan keduanya tidak ada interaksi, reduksi tertinggi dicapai perlakuan C2E1. Kombinasi antara waktu kontak (D) dengan kondisi biji (E) menunjukkan berbeda nyata dan tidak ada interaksi, reduksi tertinggi dicapai perlakuan D1E1 dan D2E1.
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.