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KRISTALINITAS DAN KEKERASAN BERAS ANALOG YANG DIHASILKAN DARI PROSES EKSTRUSI PANAS TEPUNG JAGUNG Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): 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 (288.106 KB) | DOI: 10.6066/jtip.2017.28.1.46

Abstract

Rice analogues are food products made from broken rice and/or any other carbohydrate sources to have similar texture and shape to those of rice. Corn flour can be used as a material to make the rice analogues because it has various amylose contents ranging from low, medium, and high so that it is possible to make the dough with different levels of amylose contents. High temperature extrusion process may change crystallinity of starch (crystal type of A to V and degree of crystallization). Changes in starch crystallinity may influence the physical properties of the rice analogue produced. This research aimed to assess the effect of flour amylose content and temperature of extrusion on the crystallinity and its impact on physical properties of rice analogue. High amylose corn starch and corn flour were mixed at certain ratios to obtain amylose contents of 16.99, 19.35, 21.72, and 24.09%. The dough was made by adding water to the mixed flour to have a moisture content of 40%. The dough was then extruded at temperatures of 70, 80, and 90°C using a twin screw extruder (BEX-DS-2256 Berto). The observed physical properties were type of crystal, degree of crystallinity, and hardness of the rice analogue. The results showed that the increase in extrusion temperatures from 70°C to 90°C increased the degree of crystallinity of the rice analogues from 7.98-11.49% to 12.15-13.61% and hardness from 4.06-4.91 kg to 4.74-8.20 kg. The increase in amylose contents (from 16.99% to 24.09%) enhanced the hardness of the rice analogue from 4.06-4.74 kg to 4.91-8.20 kg but did not show any significant effects on the degree of crystallinity. The degree of crystallinity is positively correlated with the hardness of rice analogue (correlation coefficient r=0.8).
PROFIL DAN SENSITIVITAS PROTEIN ALERGEN IKAN TONGKOL (THUNNUS ALBACARES) SEBAGAI REAGEN SKIN PRICK TEST (SPT) Chalid, Sri Yadial; Syah, Dahrul; Giriwono, Puspo Edi; Rungkat, Fransiska; Zakaria, Zakaria
Jurnal Kimia Valensi Jurnal Kimia VALENSI Volume 5, No. 1, May 2019
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Syarif Hidayatullah State Islamic Uni

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v5i1.9678

Abstract

Ikan tongkol merupakan salah satu produk laut penyebab alergi makanan. Gejala klinis reaksi alergi makanan adalah gatal, bentol, bengkak, sesak nafas, batuk, dan yang terparah adalah syok anafilaksis. Pengobatan dan pencegahan alergi makanan yang terbaik adalah menghindari konsumsi penyebab alergi. Menghindari konsumsi suatu makanan sebaiknya berdasarkan uji alergi seperti Skin Prick Test (SPT). SPT dilakukan menggunakan reagen SPT yang dicukitkan pada lapisan epidermis kulit lengan bagian volar. Reagen alergen pada penelitian ini merupakan protein ikan tongkol yang berasal dari laut Indonesia dan diekstrak dengan buffer fosfat, Profil ekstrak protein menggunakan elektroforesis dan immunoblotting untuk menentukan protein allergen. Sebanyak 15 pita protein terdeteksi pada ekstrak ikan tongkol yaitu protein dengan berat molekul antara 17 sampai 152 kDa. Potensi alergenik terdapat pada pita protein dengan berat molekul antara 12 sampai 50 kDa. Reagen SPT ikan tongkol mempunyai sensitivitas sebesar 81.8% dan spesifitas 100% sehingga disimpulkan bahwa reagen ekstrak ikan tongkol dapat digunakan sebagai reagen skin prick test Kata kunci: Alergi, protein, tongkol, gejala klinis, skin prick test   Tuna fish is one of the marine products that can cause allergic. Clinical symptoms of allergic are a bump, swelling, shortness of breath, coughing and anaphylactic shock is the worst symptom. The best medication and treatment is avoiding the consumption of food that could cause allergy. Avoiding consumption of food should be based on an allergy test such as a Skin Prick Test (SPT). SPT using reagent which is applied on the skin of the forearm between the wrist and elbow. The reagent for SPT is a protein solution of tuna which was extracted by phosphate buffer then protein profile was detected using electrophoresis. Immunoblotting was done to determine the molecular weight of the allergen protein. Fifteen protein bands were detected on tuna fish extract; the molecular weight of the protein was obtained between 17 to 152 kDa. Protein allergenic are molecules that have protein bands with a molecular weight between 12 and 50 kDa. Tuna fish extract solution for SPT had a sensitivity is 81.8%, and specificity is 100%, it was concluded that tuna fish reagent could be used as SPT reagent. Keywords: Allergen, protein, tuna fish, skin prick test.
PRAPEMANASAN MENINGKATKAN KERENYAHAN KERIPIK SINGKONG DAN UBI JALAR UNGU Rosanna, -; Octora, Yonas; Ahza, Adil Basuki; Syah, Dahrul
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): 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 (342.74 KB) | DOI: 10.6066/jtip.2015.26.1.72

Abstract

Crispness as one of the important parameters for chips quality wants to be pursued. In this research, heat treatments before frying, such as steaming and boiling, were expected can help preparing the porous structure in the chips material before frying through the gelatinization mechanism. The porous structure is an important factor in crispness. Raw materials used were tuber crops, such as cassava and purple sweet potato. The aims of this study were to determine the effect of the heat treatments before frying on the chips crispness and obtain the heating process temperature and time that could produce chips with the best crispness. Chips crispness was analyzed using a rating test as organoleptic test and texture analyzer as physical test. Cassava and purple sweet potato slices steaming and boiling treatments before frying increased the chips crispness (P<0.05). Steaming of cassava slices for 5 minutes at a temperature of 100°C or boiling them for 3 minutes at a temperature of 95°C and steaming of purple sweet potato for 3 minutes at a temperature of 100°C or boiling them for 1.5 minutes at a temperature of 95°C before frying became the best time to improve the chips crispness organoleptically and physically compared with control. The treated cassava chips water and fat content changes didn?t affect their crispness.
PENGARUH KOAGULAN DAN KONDISI KOAGULASI TERHADAP PROFIL PROTEIN CURD KEDELAI SERTA KORELASINYA TERHADAP TEKSTUR [EFFECT OF COAGULANT AND COAGULATION CONDITION TO SOYBEAN CURD PROTEIN PROFILE AND ITS CORRELATION TO TEXTURE] Syah, Dahrul; Faradilla, RH. Fitri; Trisna, Viktor; Karsono, Yogi
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): 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 (425.763 KB)

Abstract

The research aims to study the effect of coagulation parameters to the electrophoretical profile of coagulated soybean protein as well as to texture properties and perception. Several coagulation parameters such as type of coagulant, concentration or age of coagulant, and coagulation temperature were studied. The type of coagulant used in this study were GDL (glucono delta Lactone) and tofu whey. The concentrations of GDL were 0.4%, 0.8%, and 1.2% and the ages of tofu whey were 1 day, 2 days, and 3 days. Two coagulation temperatures, 60°C and 80°C, were applied. The results of curd protein profile and texture profile analysis showed that coagulant type and coagulation condition did not affect the electrophoretical profile of soybean coagulated protein. However, the proportion of each subunit was affected significantly. Texture profiles, such as hardness, cohesiveness, and gumminess, were also affected by coagulant type and coagulation condition. Based on the subunits proportion, it can be concluded that 11 S and 7S protein proportions as well as the 11S/7S ratio correlated significantly with the hardness and gumminess of soybean curd made by tofu whey.
PENDUGAAN PEPTIDA BIOAKTIF DARI SUSU TERHIDROLISIS OLEH PROTEASE TUBUH DENGAN TEKNIK IN SILICO Sitanggang, Azis Boing; Sudarsono, Sudarsono; Syah, Dahrul
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): 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 (385.292 KB) | DOI: 10.6066/jtip.2018.29.1.93

Abstract

The production of bioactive peptides catalyzed by gastrointestinal system (GIS) enzymes can be predicted in silico. The technique is more preferred than others such as in vivo and in vitro due to its low cost and less tedious procedure. The current study was aimed to predict bioactive peptides resulted from the digestion of bovine milk proteins. The digestion or so-called hydrolysis was simulated by means of a web-based in silico method. Identified bovine milk proteins from the available literatures were ?S1-casein, ?S2-casein, ?-casein, ?-casein, ?-lactoglobulin, ?-lactalbumin, and lactoferrin. The compositions of amino acids (AAs) or protein sequences were accessed and tabulated from the Universal Protein Resource site (UniProt). Furthermore, the hydrolysis of each protein were simulated using three (3) GIS proteases, i.e., pepsin, trypsin, and chymotrypsin, and their possible combinations. All simulations were performed through web-based procedures using PeptideCutter, Expert Protein Analysis System (ExPASy). The resulted peptides were arranged according to the positions of cleavage sites for each cutting simulation, and compared to the available bioactive peptides data base in the literatures in terms of their AA residues (sequences). The simulation results indicated that ?-casein and ?S1-casein were the most potent proteins to yield bioactive peptides, of 52 and 48%, respectively. Moreover, each type of the investigated bovine milk proteins could be hydrolyzed by GIS proteases to produce antihypertensive bioactive peptides. This web-based in silico method is conclusively useful to predict bioactive peptides derived from bovine milk, and may also be used for other protein sources.
EKSPLORASI KINERJA DOSEN TERSERTIFIKASI DALAM MELAKSANAKAN TRIDHARMA PERGURUAN TINGGI DI INDONESIA Nurkhaerani, Rizky; Wijayanto, Hari; Syah, Dahrul
Xplore: Journal of Statistics Vol. 1 No. 2 (2013)
Publisher : Departemen Statistika IPB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (702.689 KB) | DOI: 10.29244/xplore.v1i2.12410

Abstract

The aim of this research was to provide a general overview of the characteristics and achievements of performance certified lecturer, determine the factors that affect the performance of certified lecturer, classify certified lecturer based on these factors, and compare the professor and lecturer nonprofessor?s performance. Descriptive analysis is used to see a general overview of the characteristics and achievements of certified lecturer performance while the CART method is used to determine factors that affect the performance of certified lecturer and classify of them. Amounting to 79% of certified lecturers in Indonesia has been implementing its obligations. Mean total credits achievements of lecturer per year amounted to 31.86 while the average for each area of 16.32 credits for education, 8.83 credits for research, as well as 6.72 credits for community service. In general, the factors that affect are the factors of individual lecturers themselves, namely the field of science, educational background, functional, and age.Keywords-descriptive analysis; classification and regression tree (CART); certified lecturer performance; Tridharma Perguruan Tinggi;
BEBERAPA PENCIRI BERBASIS SEKUENS UNTUK MENGENALI SIFAT FUNGSIONAL PEPTIDA BIOAKTIF: STUDI EKSPLORASI Tamam, Badrut; Syah, Dahrul; Lioe, Hanifah Nuryani; T. Suhartono, Maggy; Kusuma, Wisnu Ananta
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): 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 (280.199 KB) | DOI: 10.6066/jtip.2018.29.1.1

Abstract

Bioactive peptides have important role as functional food ingredients. The sequence patterns of amino acids in peptide fragments may relate to their functional mechanisms. On the contrary, presence of an amino acid in a peptide fragment might not be sufficient to provide a unique identifier toward the bio-active peptide functional properties as antihypertensive (AH), antioxidative (AO) or antimicrobial (AM) agents. The main objective of this study was to explore the identifiers of bioactive peptides based on the sequence-generated properties. This study was performed using meta-analysis by utilizing many data sources and qualified international journal publications. The identifiers of bioactive peptides include sequence length, molecular weight, isoelectric point (pI), net charge and hydrophobicity. Based on the average score of the five identifiers, antimicrobial (AM) peptides were very different from antihypertensive (AH) and antioxidative (AO) peptides. The comparisons of the peptide biofunctional properties based on the identifiers may be determined as follows: AH1<AO1<AM1 (for sequence length); AH1<AO1<AM1 (for molecular weight); AH1=AO1<AM1 (for isoelectric point/pI); AH1=AO1<AM1 (for net charge) and AH1<AM1<AO1 (for hydrophobicity).
Karakterisasi Isolat Bakteri Asam Laktat dari Mandai yang Berpotensi Sebagai Probiotik Emmawati, Aswita; Laksmi, Betty Sri; Nuraida, Lilis; Syah, Dahrul
Agritech Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (521.517 KB) | DOI: 10.22146/agritech.9400

Abstract

Mandai is a fermented product made of cempedak (Artocarpus champeden) dami. The research aimed to isolate and characterize lactic acid bacteria isolated from  and to evaluate their probiotic potency.  samples were collected from several home industries in East Kalimantan area lactic acid bacteria (LAB) isolates were obtained from  on day 4, 8, and 12 fermentation and assessed for their probiotic properties. All isolates showed good tolerances towards low pH (pH 2.0) with the decrease of viable counts of less than 2 log cfu/ml. The LAB isolates could grow in the present of 0.5% bile salt although the viable counts decreased as compared to those in medium without bile salt. Reduction of viable counts less than 1 log cfu/ml was observed in 21 isolates. Nineteen isolates could tolerate pH 2.0 and 0.5% bile salt better than others with the total decrease in viable counts less than 1 log cfu/ml. Most of isolates (11 out of 19 isolates) which tolerate low pH were obtained from 8 days  fermentation. Isolate MC812 and MC809 had good antimicrobial properties against Listeria monocytogenes ATCC 13932, Enterococcus faecalis ATCC 19433, Bacillus cereus ATCC 10876, Escherichia coli ATCC 25922 and Salmonella typhimurium ATCC 14028. Ten isolates had good antimicrobial properties againts at least 3 pathogens tested. Their resistance toward antibiotics varied between isolates. All isolates was identified as Lectobacillus plantarum with API 50 CHL and confirmed with real-time-PCR. The overall results indicated that certain LAB isolates obtained from mandai show promising probiotic properties. ABSTRAKMandai merupakan pangan fermentasi yang terbuat dari dami atau bagian dalam kulit cempedak. Penelitian tentang mandai, khususnya bakteri yang terlibat dalam fermentasi mandai, masih belum banyak dilakukan. Tujuan penelitian ini adalah untuk melakukan isolasi dan karakterisasi bakteri asam laktat yang diisolasi dari  serta mengevaluasi potensinya sebagai probiotik. Sampel  diperoleh dari beberapa industri rumah tangga di Kalimantan Timur, yang dibuat dengan kadar garam 5, 10 dan 15%. Delapan puluh lima isolat bakteri asam laktat diperoleh dari pada hari ke-4, 8 dan 12 fermentasi dan dikaji sifat-sifat probiotiknya. Semua isolat menunjukkan toleransi yang baik terhadap pH rendah (pH 2,0) dengan penurunan jumlah sel hidup kurang dari 2 log cfu/ml. Isolat bakteri asam laktat dapat tumbuh dengan adanya 0,5% garam empedu walaupun jumlah sel hidupnya menurun dibandingkan dengan jumlah sel hidup pada medium tanpa garam empedu. Penurunan jumlah isolat viabel kurang dari 1 log cfu/ml teramati pada 21 isolat. Sembilan belas isolat dapat mentoleransi pH 2,0 dan garam empedu 0,5% lebih baik daripada yang lain dengan total penurunan jumlah sel hidup kurang dari 1 log cfu/ml. Sebagian besar isolat (11 dari 19) yang mentoleransi pH rendah diperoleh dari fermentasi  hari ke-8. Isolat MC812 dan MC809 mempunyai sifat antimikroba yang baik terhadap semua patogen uji (Listeria monocytogenes ATCC 13932, Enterococcus faecalis ATCC 19433, Bacillus cereus ATCC 10876, Escherichia coli ATCC 25922 dan Salmonella typhimurium ATCC 14028). Sembilan isolat lain mempunyai sifat antimikroba yang baik terhadap 3 atau lebih patogen uji. Resistensi terhadap antibiotik bervariasi diantara isolat. Kesepuluh isolat diidentifikasi sebagai Lactobacillus plantarum dengan API 50 CHL dan dikonfirmasi dengan real-time-PCR. Keseluruhan hasil mengindikasikan bahwa kesepuluh bakteri asam laktat yang diisolasi dari mandai berpotensi sebagai probiotik.
PENENTUAN UMUR SIMPAN DAN PENGEMBANGAN MODEL DISEMINASI DALAM RANGKA PERCEPATAN ADOPSI TEKNOLOGI MI JAGUNG BAGI UKM Palupi, Nurheni Sri; Kusnandar, Feri; Adawiyah, Dede Robiatul; Syah, Dahrul
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 5 No. 1 (2010): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.445 KB) | DOI: 10.29244/mikm.5.1.42-52

Abstract

Technology of corn noodle, both processed from 100% corn flour and substitution of  wheat flour (by corn flour), was developed by previous researchers but it has not been tested to be applied to the community. The objectives of this study were: (1) identify critical quality parameters and determine the shelf life of corn noodle; (2) to test the production process of dry- and wet-corn on a pilot plant scale and the small industry of wet noodles; and (3) to obtain the quantitative data of consumer acceptance from the wet noodle producers (small-medium enterprise or SMEs) and the consumers. The critical parameters of corn noodles quality during storage were the color, texture (ease of fracture), cooking loss (loss of solids due to cooking), and the degree of rancidity. Based on the aroma parameters, the shelf life of corn noodles on the storage temperature reaches 28oC was 4.6 months. Production of corn noodle routinely has been performed in a pilot plant of SEAFAST Center with a capacity 4 batch per day process. According to the wet noodles producers (small industry), the technology of the 35% substitution of corn noodles (wet noodle) can be directly adopted by SMEs without any change in the production process. The technology of 100% corn noodles can also be adopted with the addition of blanching units before sheeting process. The respondents accept the 35% substitution of corn noodles and considered no different than wheat noodles. Eighty-five percents of meatball noodles SMEs stated that are willing to use the corn wet noodle. Eighty percents of consumer?s meatball noodle said that the wet corn noodle were suitable using for meatball noodles with the acceptance value were close to the wheat noodles.
SEA CUCUMBER AS ANTICANCER AGENTS AND ITS DEVELOPMENT FOR FUNCTIONAL FOOD PRODUCTS Ridhowati, Sherly; Zakaria, Fransiska Rungkat; Syah, Dahrul; Chasanah, Ekowati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 2 (2014): August 2014
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v9i2.96

Abstract

Indonesia is popularly known as sea cucumber (teripang) exporter in the form of dried teripang. Commonly known as beche-de-mer or gamat, sea cucumber has long been used as medicine and food by Asian and Middle East people. Recent study  has shown that sea cucumbers contain active compounds that show potential health benefits and other biological properties such as antibacterial and antifungal products, anticoagulants, antihypertensives, immuno modulation, inhibitor of osteoclastogenesis. It was reported that sea cucumber posses aphrodisiacs, potentially improve immunity, anticancer and anticoagulation. Sea cucumber is also rich in collagen as a component of connective  tissue which can further be converted into smaller molecule and act as bioactive substances. This  review presents  the potential of sea cucumber as a functional food especially to prevent cancer and  strategy to develop sea cucumber-based functional food  by enzymatic hydrolysis and in vivo study.