Eko Purnomo | Bogor Agricultural University, Indonesia (original) (raw)
Papers by Eko Purnomo
Studi Pengembangan Protokol Penyelamatan dan Penanggulangan Krisis Pangan dan Gizi pada Kelompok ... more Studi Pengembangan Protokol Penyelamatan dan Penanggulangan Krisis Pangan dan Gizi pada Kelompok Rawan. IPB Repository. ...
International Journal of Food Science, 2020
Increasing energy cost has driven the food canning industries to optimize their energy consumptio... more Increasing energy cost has driven the food canning industries to optimize their energy consumption in order to produce safe and shelf-stable foods efficiently. In the mushroom canning industry, energy efficiency is very critical to improve product (price) competitiveness. This research aimed at demonstrating total steam consumption to achieve the same sterility level (F0-value) of canned mushroom by using different combinations of times and temperatures of retorting. Agaricus bisporus in brine contained in 300×407 cans was heat processed in a horizontal static retort. Three different retort temperatures (115, 121, and 130°C) and different operator processing times ranging from 2 to 97 minutes were employed to achieve different levels of F0-values. Our results showed that at the same level of sterility, steam consumption inversely decreased with the increase of retort temperature. At the same F0-value of 10 minutes, energy efficiency for up to 72.9% and 58.1% per batch of retorting w...
Fraksionasi kering akan menghasilkan fraksi olein dan stearin dengan komposisi triasilgliserol (T... more Fraksionasi kering akan menghasilkan fraksi olein dan stearin dengan komposisi triasilgliserol (TAG) bertitik leleh tinggi dan rendah (S/L) yang berbeda dan distribusi TAG dalam bentuk trisaturated (St3), disaturated (St2U) dan monosaturated (StU2) yang juga berbeda dari minyak dalam kondisi alami. Penelitian ini bertujuan mengevaluasi pengaruh laju pendinginan kritis dan suhu kristalisasi pada perubahan komposisi dan profil TAG serta sifat pelelehan produk fraksionasi minyak kelapa. Minyak kelapa difraksionasi dengan memanaskannya pada suhu 70 °C lalu didinginkan pada berbagai laju pendinginan untuk mencapai beberapa ragam suhu kristalisasi, diaduk dengan kecepatan 15 rpm, dibiarkan mengkristal pada lama waktu yang berbeda dan difraksionasi dengan penyaringan vakum menggunakan kertas Whatman 40. Hasil penelitian menunjukkan bahwa laju pendinginan kritis berbanding lurus dengan proporsi S/L, kandungan TAG St3 dan profil SFC tetapi berbanding terbalik dengan kandungan TAG St2U dan StU2 fraksi olein. Interval suhu kristalisasi 21,3021,73 °C menghasilkan proporsi S/L, kandungan St3 dan profil SFC fraksi olein lebih rendah dan kandungan TAG St2U serta StU2 yang lebih tinggi dibandingkan dengan interval suhu di bawah atau di atasnya. Fraksionasi minyak kelapa terjadi lebih efektif pada suhu kristalisasi yang tinggi dan atau pada laju pendinginan kritis yang rendah. Pada perlakuan pendinginan ini, TAG St3 yang bertitik leleh tinggi akan lebih terkonsentrasi pada fraksi stearin sedangkan TAG St2U, StU2, dan MCT akan lebih terkonsentrasi pada fraksi olein, sehingga akan meningkatkan sifat leleh fraksi stearin dan menurunkan sifat leleh fraksi olein. Kata kunci: fraksionasi minyak, laju pendinginan kritis, minyak kelapa, profil TAG, sifat leleh, suhu kristalisasi ABSTRACT Dry fractionation will produce a fraction of olein and stearin with different composition of high melting and low melting as well the distribution of triacylglycerol (TAG) in the form of trisaturated (St3), disaturated (St2U) and monosaturated (StU2). This research aimed to study the effect of critical cooling rate and crystallization temperature on the composition and profile of TAG changes as well the melting properties of the fractionated coconut oil products. Coconut oil was heated at 70°C then cooled at different cooling rate to reach various crystalization temperatures. The oil was then stirred at 15rpm and allowed to crystallize at different period of time, and finally fractionated by vacuum filtration using Whatman #40 paper. Fractionation temperatures were the same as crystalization temperatures. The results showed that the critical cooling rate was proportional to the solid-like to liquid-like ratio, the content of St3 and SFC profile of olein fraction but inversely proportional to the content of St2U and StU2 TAG. Interval crystallization temperature between 21.30 and 21.73 °C produced the S/L ratio, the content of St3 TAG and SFC profiles of olein fractions lower and the content of St2U and StU2 TAG higher than the temperature interval below or above it. Coconut oil fractionation more effective in higher crystallization temperature or lower critical cooling rate. In these cooling treatments, St3 TAG which has high melting pointwould be concentrated at stearin fraction, while St2U and StU2 TAG and MCTwould be at olein fraction. Therefore, it will increase melting properties of stearin fraction and decrease olein fraction.
Studi Pengembangan Protokol Penyelamatan dan Penanggulangan Krisis Pangan dan Gizi pada Kelompok ... more Studi Pengembangan Protokol Penyelamatan dan Penanggulangan Krisis Pangan dan Gizi pada Kelompok Rawan. IPB Repository. ...
Asian Journal of Chemistry, 2014
This study aims to analyze the oligosaccharide content and in vitro protein digestibility in twen... more This study aims to analyze the oligosaccharide content and in vitro protein digestibility in twenty commercial soy-based powder drinks. Twenty commercial products were sampled and grouped by consumer ages; 0-1 year, 1-3 years and older than 3 years old (ordinary and special consumers). The oligosaccharides were analyzed by means of HPLC. The result showed stachyose and raffinose were found in the soy-based powder drink of grouped age of older than 3 years old, but were not detected in those for 1-3 years old and 0-1 year old consumers. The lowest in vitro protein digestibility were found in the samples for grouped age of more than 3 years old consumer. Samples which are enriched with dairy protein had lower protein content, but their protein digestibility and protein solubility were higher than those of samples which were added with soybean as protein source.
Glukosamin (GleN) umumnya diproduksi melalui hidrolisis eksoskeleton hew an laut dan fermentasi m... more Glukosamin (GleN) umumnya diproduksi melalui hidrolisis eksoskeleton hew an laut dan fermentasi mikroorganisme. Akan tetapi, produksi dengan hidrolisis memiliki keterbatasan pada ketersediaan bahan baku, alergi, maupun kontaminasi lingkungan. Sementara, produksi menggunakan mikroorganisme terbatasi oleh waktu produksi yang lama dan proses pemisahan. Oleh karena itu, pada studi ini produksi GleN dilakukan secara kimia non-enzimatis antara sumber karbon (fruktosa atau glukosa) dan sumber amonium (campuran amonium asetat dan amonium klorida) dalam metanol dengan asam asetat sebagai buffer. Hasil menunjukkan bahwa fruktosa sebagai sumber karbon dapat membentuk solid GleN dengan rendemen sebesar 544,79 mg/g kar~on. lumlah rendemen ini jauh lebih besar dibandingkan dengan hasil fermentasi (220 mg/g karbon). Akan tetapi, penelitian lebih lanjut terhadap proses pemurnian GleN pedu dilakukan.
Jurnal Aplikasi Isotop Radiasi, Feb 19, 2014
Pengaruh Laju Dosis Iradiasi Gamma (60 Co) terhadap Senyawa Antigizi Asam Fitat dan Antitripsin p... more Pengaruh Laju Dosis Iradiasi Gamma (60 Co) terhadap Senyawa Antigizi Asam Fitat dan Antitripsin pada Kedelai (Glycine max L.). Telah dilakukan penelitian terhadap pengaruh iradiasi gamma dengan berbagai laju dosis pada senyawa antigizi (asam fitat dan antitripsin) dan warna kedelai. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh laju dosis terhadap penurunan konsentrasi senyawa antigizi dan warna kedelai. Sampel diiradiasi dengan laju dosis 1,30; 3,17; 5,71 dan 8,82 kGy/jam dengan waktu iradiasi bervariasi dari 0,5 jam sampai 55 jam. Sampel dianalisis kadar asam fitat dan aktivitas antitripsin, serta nilai warna L a b kedelai. Hasil penelitian menunjukkan bahwa model kinetika sederhana dapat digunakan untuk menjelaskan perubahan konsentrasi senyawa antigizi dan warna kedelai selama proses radiasi. Data penelitian mengindikasikan bahwa proses radiasi pada laju dosis lebih tinggi (waktu lebih pendek) lebih efektif dalam menghancurkan senyawa antigizi dibandingkan dengan proses radiasi pada laju dosis lebih rendah (waktu lebih lama). Selanjutnya, proses radiasi pada laju dosis lebih tinggi (waktu lebih pendek) juga memiliki efek yang kurang merugikan pada warna biji dan tepung kedelai dibandingkan dengan proses radiasi dengan laju dosis lebih rendah (waktu lebih lama). Temuan ini menunjukkan bahwa proses radiasi pada dosis yang sama berpotensi dapat dioptimalkan dengan pemilihan kombinasi yang paling sesuai terhadap laju dosis dan waktu iradiasi Kata kunci : proses radiasi, laju dosis, kedelai, asam fitat, antitripsin, warna
Purnomo EH, Ginanjar AN, Kusnandar F, Andriani C. Jurnal Mutu Pangan, 2(1):26-33, 2015
Average protein intake of Indonesian is relatively low. Black bean (Phaeseolus vulgaris) is one o... more Average protein intake of Indonesian is relatively low. Black bean (Phaeseolus vulgaris) is one of the Indonesia local pulses containing high content of protein (16.6% wet basis). Black bean flour has a potential as a substitute for wheat flour in bakery products such as brownies. The objective of this research was to determine suitable milling procedure of black bean and to evaluate black bean flour substitution on physical, chemical, and sensory effects of of brownies. Two different milling methods (dry and wet milling) were studied to produce black bean flour after different soaking times (6, 12, and 18 hours). Dry milling method was optimum after 12 hours of soaking. Black bean flour contained 23.9% of protein, 62.61% of carbohydrate. The yield of milling process was 49.39% and the flour whiteness was 57.74. Substitution 25% of black bean flour in brownies making did not decrease brownies characteristics. The brownies had 7.8% of protein content, 513.13 gram force of hardness, 0.71 of elasticity, 0.36 of cohesiveness, with acceptable sensory qualities.
International Journal of Chemical Engineering and Applications, 2014
The research aim was to investigate yam starch physicochemical and functional characteristic. Fiv... more The research aim was to investigate yam starch physicochemical and functional characteristic. Five yam cultivars, yellow, orange, light purple, purple, and dark purple yams were used. SEM examination show three dimensions of starch granule which was round, oval and spherical in shapes. Particle size analysis performed asymmetrical unimoda distribution with 7 to 100 µm range of granule size. The relative crystallinity ranged 20.6 to 30.4% with B-type structure. The amylose and phosphorus content ranged 23.44 to 26.99% and 268 to 365 ppm respectively. These starch physicochemical characters lead to the gelatinization character To, Tp and H ranged 73.9 to 77.4C, 78.0 to 80.7C, and 16.2 to 16.9J/g respectively. Pasting properties showed pasting T and peak viscosity ranged 81.95 to 86.38C, 477.35 to 571.15RVU respectively. All the starches showed G' has higher value than G" up to =5(10) 5 rad/s frequency sweep. No intersection between G' and G" graphs were found in OY and PDY up to =10 7 rad/s, which indicated the strength and stable gel of both cold pasta.
Page 1. RHEOLOGY OF AGING SUSPENSIONS Page 2. Thesis by EH Purnomo Cover design by EH Purnomo and... more Page 1. RHEOLOGY OF AGING SUSPENSIONS Page 2. Thesis by EH Purnomo Cover design by EH Purnomo and D. van den Ende The work described in this thesis was supported financially by the Founda% tion for Fundamental ...
International Journal of Chemical Engineering and Applications, 2014
The research aim was to investigate yam starch physicochemical and functional characteristic. Fiv... more The research aim was to investigate yam starch physicochemical and functional characteristic. Five yam cultivars, yellow, orange, light purple, purple, and dark purple yams were used. SEM examination show three dimensions of starch granule which was round, oval and spherical in shapes. Particle size analysis performed asymmetrical unimoda distribution with 7 to 100 µm range of granule size. The relative crystallinity ranged 20.6 to 30.4% with B-type structure. The amylose and phosphorus content ranged 23.44 to 26.99% and 268 to 365 ppm respectively. These starch physicochemical characters lead to the gelatinization character To, Tp and H ranged 73.9 to 77.4C, 78.0 to 80.7C, and 16.2 to 16.9J/g respectively. Pasting properties showed pasting T and peak viscosity ranged 81.95 to 86.38C, 477.35 to 571.15RVU respectively. All the starches showed G' has higher value than G" up to =5(10) 5 rad/s frequency sweep. No intersection between G' and G" graphs were found in OY and PDY up to =10 7 rad/s, which indicated the strength and stable gel of both cold pasta.
Journal of Engineering and Technological Sciences, 2015
The purpose of this study was to investigate the influence of particle size on the chemical prope... more The purpose of this study was to investigate the influence of particle size on the chemical properties of yam flour in five cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark purple/DPY. With a mesh sieve, three flour fractions were separated according to particle size: small (128.6-139.7 µm), medium (228.7-257.9 µm), and large (475.4-596.3 µm). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds in the yam flour, and high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82 %db), anthocyanin (2.25-15.27 mg/100g db) in LPY, PY, DPY or carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have been caused by the different composition of the milling process.
Even though the effect of irradiation on isoflavone is already known, study on effect of dose-rat... more Even though the effect of irradiation on isoflavone is already known, study on effect of dose-rate on isoflavone content is still lacking. The purpose of this research was to study the influence of dose-rate on the rate of change of isoflavone concentrations. Research on the effect of gamma irradiation at different combinations of dose-rates and times of exposure on the isoflavone content of soybean has been carried out. Soybean samples were irradiated at room temperature (28 ± 2°C) by gamma rays at the dose-rates of 1.30; 3.17; 5.71 and 8.82 kGy/h with time of exposure varied from 0.5 to 55 h. The results showed that gamma irradiation at different dose-rates caused changes in the concentration of the isoflavones. Irradiation at lower dose-rates appears to produce more free daidzein and free genistein than that of irradiation with higher dose-rates. These findings suggest that radiation process at same dose level may potentially be optimized by selecting the most appropriate combina...
Gudeg is a traditional food from Yogyakarta and Central Jawa, Indonesia. The meal is made of youn... more Gudeg is a traditional food from Yogyakarta and Central Jawa, Indonesia. The meal is made of young jackfruits (Artocarpus heterophyllus) cooked in a mixture of spices, palm sugar and coconut milk. Traditionally, gudeg is cooked for a long time and we have studied canning process for gudeg to shorten the cooking time, extent its shelflife and improve the overall convenience. This study specifically aims to evaluate the effect of sterility value (Fo) with different time-temperature combination on the physical properties (hardness and color) and the preference score of the canned gudeg. Gudeg was prepared according to the traditional recipe with modification. Prepared young jackfruit cuts were canned and retorted at predetermined sterility (F0) values of 4, 12, 20, and 28 minutes at different retort temperatures of 111, 116, and 121°C. The hardness of the resulting canned gudeg was measured with a texture analyzer, whereas its color with a Minolta Chromameter. A sensory analysis was al...
Minyak buah merah (Pandanus conoideus) secara tradisional telah dikenal dan digunakan oleh masyar... more Minyak buah merah (Pandanus conoideus) secara tradisional telah dikenal dan digunakan oleh masyarakat Papua. Teknik ekstraksi yang digunakan secara luas oleh masyarakat adalah ekstraksi basah dengan proses pemasakan buah merah sehingga menyebabkan kerusakan minyak. Penelitian ini bertujuan untuk mempelajari pengaruh metode ekstraksi terhadap kualitas kimia dan komposisi asam lemak dari minyak buah merah yang dihasilkan. Metode ekstraksi yang dipelajari adalah (i) metode ekstraksi basah (dengan penambahan air) dan (ii) metode ekstraksi kering (tanpa penambahan air); serta metode Folch digunakan sebagai metode pembanding. Hasil penelitian menunjukkan bahwa kualitas kimia minyak buah merah yang dihasilkan dengan metode ekstraksi kering secara nyata (P<0,05) lebih baik dibandingkan dengan minyak yang dihasilkan dengan metode ekstraksi basah, terutama karena kadar asam lemak bebas (ALB) yang lebih rendah, serta kadar total karotenoid dan tokoferol yang lebih tinggi, tapi memiliki kual...
Standar dan peraturan keamanan pangan tidak saja bertujuan untuk melindungi kesehatan publik, tet... more Standar dan peraturan keamanan pangan tidak saja bertujuan untuk melindungi kesehatan publik, tetapi juga menjamin perdagangan yang adil dan meningkatkan daya saing bangsa. Penelitian ini bertujuan untuk mengidentifikasi kesenjangan antara prinsip-prinsip baik dan kenyataan penerapannya dalam pengembangan standar dan peraturan keamanan pangan di Indonesia. Penelitian ini dilakukan dengan menggunakan metoda survei dan kelompok diskusi fokus (focus group discussion/FGD) melibatkan pemangku kepentingan keamanan pangan. Hasil survei dan FGD menunjukkan bahwa banyak standar dan peraturan keamanan pangan yang mengalami hambatan dalam penerapannya disebabkan karena telah terjadi kesenjangan antara prinsip-prinsip baik dan kenyaataan penerapannya pada saat proses pengembangannya. Kesenjangan tersebut adalah dalam hal (i) rendahnya informasi tentang proses dan perkembangan perumusan, (ii) kurangnya pembahasan yang mempertimbangkan kepentingan dan keterlibatan pemangku kepentingan (iii) renda...
Coconut oil is the main source of medium chain triglycerides (MCT). Fractionation produce oil fra... more Coconut oil is the main source of medium chain triglycerides (MCT). Fractionation produce oil fraction containing MCT concentrate. This research aims to study the influence of various factors of cooling treatment on the crystallization and fractionation of coconut oil, and to establish effective cooling procedure to produce oil fraction with high MCT content. The research was conducted in Laboratorium of SEAFAST CENTER IPB from March 2012 to February 2013. Coconut oil was heated at 70°C then cooled at different cooling rate to reach various crystalization temperatures. The oil was then stirred at 15 rpm and allow to crystallized at different period of time (up to 900 min), and finally fractionated by vacuum filtration using Whatman #40 paper. Fractionation temperatures was the same as crystalization temperature. The results showed that there were three distinct cooling regimes critical to crystallization process, i.e temperature range from 70 to 29°C; 29°C to crystallization tempera...
Studi Pengembangan Protokol Penyelamatan dan Penanggulangan Krisis Pangan dan Gizi pada Kelompok ... more Studi Pengembangan Protokol Penyelamatan dan Penanggulangan Krisis Pangan dan Gizi pada Kelompok Rawan. IPB Repository. ...
International Journal of Food Science, 2020
Increasing energy cost has driven the food canning industries to optimize their energy consumptio... more Increasing energy cost has driven the food canning industries to optimize their energy consumption in order to produce safe and shelf-stable foods efficiently. In the mushroom canning industry, energy efficiency is very critical to improve product (price) competitiveness. This research aimed at demonstrating total steam consumption to achieve the same sterility level (F0-value) of canned mushroom by using different combinations of times and temperatures of retorting. Agaricus bisporus in brine contained in 300×407 cans was heat processed in a horizontal static retort. Three different retort temperatures (115, 121, and 130°C) and different operator processing times ranging from 2 to 97 minutes were employed to achieve different levels of F0-values. Our results showed that at the same level of sterility, steam consumption inversely decreased with the increase of retort temperature. At the same F0-value of 10 minutes, energy efficiency for up to 72.9% and 58.1% per batch of retorting w...
Fraksionasi kering akan menghasilkan fraksi olein dan stearin dengan komposisi triasilgliserol (T... more Fraksionasi kering akan menghasilkan fraksi olein dan stearin dengan komposisi triasilgliserol (TAG) bertitik leleh tinggi dan rendah (S/L) yang berbeda dan distribusi TAG dalam bentuk trisaturated (St3), disaturated (St2U) dan monosaturated (StU2) yang juga berbeda dari minyak dalam kondisi alami. Penelitian ini bertujuan mengevaluasi pengaruh laju pendinginan kritis dan suhu kristalisasi pada perubahan komposisi dan profil TAG serta sifat pelelehan produk fraksionasi minyak kelapa. Minyak kelapa difraksionasi dengan memanaskannya pada suhu 70 °C lalu didinginkan pada berbagai laju pendinginan untuk mencapai beberapa ragam suhu kristalisasi, diaduk dengan kecepatan 15 rpm, dibiarkan mengkristal pada lama waktu yang berbeda dan difraksionasi dengan penyaringan vakum menggunakan kertas Whatman 40. Hasil penelitian menunjukkan bahwa laju pendinginan kritis berbanding lurus dengan proporsi S/L, kandungan TAG St3 dan profil SFC tetapi berbanding terbalik dengan kandungan TAG St2U dan StU2 fraksi olein. Interval suhu kristalisasi 21,3021,73 °C menghasilkan proporsi S/L, kandungan St3 dan profil SFC fraksi olein lebih rendah dan kandungan TAG St2U serta StU2 yang lebih tinggi dibandingkan dengan interval suhu di bawah atau di atasnya. Fraksionasi minyak kelapa terjadi lebih efektif pada suhu kristalisasi yang tinggi dan atau pada laju pendinginan kritis yang rendah. Pada perlakuan pendinginan ini, TAG St3 yang bertitik leleh tinggi akan lebih terkonsentrasi pada fraksi stearin sedangkan TAG St2U, StU2, dan MCT akan lebih terkonsentrasi pada fraksi olein, sehingga akan meningkatkan sifat leleh fraksi stearin dan menurunkan sifat leleh fraksi olein. Kata kunci: fraksionasi minyak, laju pendinginan kritis, minyak kelapa, profil TAG, sifat leleh, suhu kristalisasi ABSTRACT Dry fractionation will produce a fraction of olein and stearin with different composition of high melting and low melting as well the distribution of triacylglycerol (TAG) in the form of trisaturated (St3), disaturated (St2U) and monosaturated (StU2). This research aimed to study the effect of critical cooling rate and crystallization temperature on the composition and profile of TAG changes as well the melting properties of the fractionated coconut oil products. Coconut oil was heated at 70°C then cooled at different cooling rate to reach various crystalization temperatures. The oil was then stirred at 15rpm and allowed to crystallize at different period of time, and finally fractionated by vacuum filtration using Whatman #40 paper. Fractionation temperatures were the same as crystalization temperatures. The results showed that the critical cooling rate was proportional to the solid-like to liquid-like ratio, the content of St3 and SFC profile of olein fraction but inversely proportional to the content of St2U and StU2 TAG. Interval crystallization temperature between 21.30 and 21.73 °C produced the S/L ratio, the content of St3 TAG and SFC profiles of olein fractions lower and the content of St2U and StU2 TAG higher than the temperature interval below or above it. Coconut oil fractionation more effective in higher crystallization temperature or lower critical cooling rate. In these cooling treatments, St3 TAG which has high melting pointwould be concentrated at stearin fraction, while St2U and StU2 TAG and MCTwould be at olein fraction. Therefore, it will increase melting properties of stearin fraction and decrease olein fraction.
Studi Pengembangan Protokol Penyelamatan dan Penanggulangan Krisis Pangan dan Gizi pada Kelompok ... more Studi Pengembangan Protokol Penyelamatan dan Penanggulangan Krisis Pangan dan Gizi pada Kelompok Rawan. IPB Repository. ...
Asian Journal of Chemistry, 2014
This study aims to analyze the oligosaccharide content and in vitro protein digestibility in twen... more This study aims to analyze the oligosaccharide content and in vitro protein digestibility in twenty commercial soy-based powder drinks. Twenty commercial products were sampled and grouped by consumer ages; 0-1 year, 1-3 years and older than 3 years old (ordinary and special consumers). The oligosaccharides were analyzed by means of HPLC. The result showed stachyose and raffinose were found in the soy-based powder drink of grouped age of older than 3 years old, but were not detected in those for 1-3 years old and 0-1 year old consumers. The lowest in vitro protein digestibility were found in the samples for grouped age of more than 3 years old consumer. Samples which are enriched with dairy protein had lower protein content, but their protein digestibility and protein solubility were higher than those of samples which were added with soybean as protein source.
Glukosamin (GleN) umumnya diproduksi melalui hidrolisis eksoskeleton hew an laut dan fermentasi m... more Glukosamin (GleN) umumnya diproduksi melalui hidrolisis eksoskeleton hew an laut dan fermentasi mikroorganisme. Akan tetapi, produksi dengan hidrolisis memiliki keterbatasan pada ketersediaan bahan baku, alergi, maupun kontaminasi lingkungan. Sementara, produksi menggunakan mikroorganisme terbatasi oleh waktu produksi yang lama dan proses pemisahan. Oleh karena itu, pada studi ini produksi GleN dilakukan secara kimia non-enzimatis antara sumber karbon (fruktosa atau glukosa) dan sumber amonium (campuran amonium asetat dan amonium klorida) dalam metanol dengan asam asetat sebagai buffer. Hasil menunjukkan bahwa fruktosa sebagai sumber karbon dapat membentuk solid GleN dengan rendemen sebesar 544,79 mg/g kar~on. lumlah rendemen ini jauh lebih besar dibandingkan dengan hasil fermentasi (220 mg/g karbon). Akan tetapi, penelitian lebih lanjut terhadap proses pemurnian GleN pedu dilakukan.
Jurnal Aplikasi Isotop Radiasi, Feb 19, 2014
Pengaruh Laju Dosis Iradiasi Gamma (60 Co) terhadap Senyawa Antigizi Asam Fitat dan Antitripsin p... more Pengaruh Laju Dosis Iradiasi Gamma (60 Co) terhadap Senyawa Antigizi Asam Fitat dan Antitripsin pada Kedelai (Glycine max L.). Telah dilakukan penelitian terhadap pengaruh iradiasi gamma dengan berbagai laju dosis pada senyawa antigizi (asam fitat dan antitripsin) dan warna kedelai. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh laju dosis terhadap penurunan konsentrasi senyawa antigizi dan warna kedelai. Sampel diiradiasi dengan laju dosis 1,30; 3,17; 5,71 dan 8,82 kGy/jam dengan waktu iradiasi bervariasi dari 0,5 jam sampai 55 jam. Sampel dianalisis kadar asam fitat dan aktivitas antitripsin, serta nilai warna L a b kedelai. Hasil penelitian menunjukkan bahwa model kinetika sederhana dapat digunakan untuk menjelaskan perubahan konsentrasi senyawa antigizi dan warna kedelai selama proses radiasi. Data penelitian mengindikasikan bahwa proses radiasi pada laju dosis lebih tinggi (waktu lebih pendek) lebih efektif dalam menghancurkan senyawa antigizi dibandingkan dengan proses radiasi pada laju dosis lebih rendah (waktu lebih lama). Selanjutnya, proses radiasi pada laju dosis lebih tinggi (waktu lebih pendek) juga memiliki efek yang kurang merugikan pada warna biji dan tepung kedelai dibandingkan dengan proses radiasi dengan laju dosis lebih rendah (waktu lebih lama). Temuan ini menunjukkan bahwa proses radiasi pada dosis yang sama berpotensi dapat dioptimalkan dengan pemilihan kombinasi yang paling sesuai terhadap laju dosis dan waktu iradiasi Kata kunci : proses radiasi, laju dosis, kedelai, asam fitat, antitripsin, warna
Purnomo EH, Ginanjar AN, Kusnandar F, Andriani C. Jurnal Mutu Pangan, 2(1):26-33, 2015
Average protein intake of Indonesian is relatively low. Black bean (Phaeseolus vulgaris) is one o... more Average protein intake of Indonesian is relatively low. Black bean (Phaeseolus vulgaris) is one of the Indonesia local pulses containing high content of protein (16.6% wet basis). Black bean flour has a potential as a substitute for wheat flour in bakery products such as brownies. The objective of this research was to determine suitable milling procedure of black bean and to evaluate black bean flour substitution on physical, chemical, and sensory effects of of brownies. Two different milling methods (dry and wet milling) were studied to produce black bean flour after different soaking times (6, 12, and 18 hours). Dry milling method was optimum after 12 hours of soaking. Black bean flour contained 23.9% of protein, 62.61% of carbohydrate. The yield of milling process was 49.39% and the flour whiteness was 57.74. Substitution 25% of black bean flour in brownies making did not decrease brownies characteristics. The brownies had 7.8% of protein content, 513.13 gram force of hardness, 0.71 of elasticity, 0.36 of cohesiveness, with acceptable sensory qualities.
International Journal of Chemical Engineering and Applications, 2014
The research aim was to investigate yam starch physicochemical and functional characteristic. Fiv... more The research aim was to investigate yam starch physicochemical and functional characteristic. Five yam cultivars, yellow, orange, light purple, purple, and dark purple yams were used. SEM examination show three dimensions of starch granule which was round, oval and spherical in shapes. Particle size analysis performed asymmetrical unimoda distribution with 7 to 100 µm range of granule size. The relative crystallinity ranged 20.6 to 30.4% with B-type structure. The amylose and phosphorus content ranged 23.44 to 26.99% and 268 to 365 ppm respectively. These starch physicochemical characters lead to the gelatinization character To, Tp and H ranged 73.9 to 77.4C, 78.0 to 80.7C, and 16.2 to 16.9J/g respectively. Pasting properties showed pasting T and peak viscosity ranged 81.95 to 86.38C, 477.35 to 571.15RVU respectively. All the starches showed G' has higher value than G" up to =5(10) 5 rad/s frequency sweep. No intersection between G' and G" graphs were found in OY and PDY up to =10 7 rad/s, which indicated the strength and stable gel of both cold pasta.
Page 1. RHEOLOGY OF AGING SUSPENSIONS Page 2. Thesis by EH Purnomo Cover design by EH Purnomo and... more Page 1. RHEOLOGY OF AGING SUSPENSIONS Page 2. Thesis by EH Purnomo Cover design by EH Purnomo and D. van den Ende The work described in this thesis was supported financially by the Founda% tion for Fundamental ...
International Journal of Chemical Engineering and Applications, 2014
The research aim was to investigate yam starch physicochemical and functional characteristic. Fiv... more The research aim was to investigate yam starch physicochemical and functional characteristic. Five yam cultivars, yellow, orange, light purple, purple, and dark purple yams were used. SEM examination show three dimensions of starch granule which was round, oval and spherical in shapes. Particle size analysis performed asymmetrical unimoda distribution with 7 to 100 µm range of granule size. The relative crystallinity ranged 20.6 to 30.4% with B-type structure. The amylose and phosphorus content ranged 23.44 to 26.99% and 268 to 365 ppm respectively. These starch physicochemical characters lead to the gelatinization character To, Tp and H ranged 73.9 to 77.4C, 78.0 to 80.7C, and 16.2 to 16.9J/g respectively. Pasting properties showed pasting T and peak viscosity ranged 81.95 to 86.38C, 477.35 to 571.15RVU respectively. All the starches showed G' has higher value than G" up to =5(10) 5 rad/s frequency sweep. No intersection between G' and G" graphs were found in OY and PDY up to =10 7 rad/s, which indicated the strength and stable gel of both cold pasta.
Journal of Engineering and Technological Sciences, 2015
The purpose of this study was to investigate the influence of particle size on the chemical prope... more The purpose of this study was to investigate the influence of particle size on the chemical properties of yam flour in five cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark purple/DPY. With a mesh sieve, three flour fractions were separated according to particle size: small (128.6-139.7 µm), medium (228.7-257.9 µm), and large (475.4-596.3 µm). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds in the yam flour, and high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82 %db), anthocyanin (2.25-15.27 mg/100g db) in LPY, PY, DPY or carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have been caused by the different composition of the milling process.
Even though the effect of irradiation on isoflavone is already known, study on effect of dose-rat... more Even though the effect of irradiation on isoflavone is already known, study on effect of dose-rate on isoflavone content is still lacking. The purpose of this research was to study the influence of dose-rate on the rate of change of isoflavone concentrations. Research on the effect of gamma irradiation at different combinations of dose-rates and times of exposure on the isoflavone content of soybean has been carried out. Soybean samples were irradiated at room temperature (28 ± 2°C) by gamma rays at the dose-rates of 1.30; 3.17; 5.71 and 8.82 kGy/h with time of exposure varied from 0.5 to 55 h. The results showed that gamma irradiation at different dose-rates caused changes in the concentration of the isoflavones. Irradiation at lower dose-rates appears to produce more free daidzein and free genistein than that of irradiation with higher dose-rates. These findings suggest that radiation process at same dose level may potentially be optimized by selecting the most appropriate combina...
Gudeg is a traditional food from Yogyakarta and Central Jawa, Indonesia. The meal is made of youn... more Gudeg is a traditional food from Yogyakarta and Central Jawa, Indonesia. The meal is made of young jackfruits (Artocarpus heterophyllus) cooked in a mixture of spices, palm sugar and coconut milk. Traditionally, gudeg is cooked for a long time and we have studied canning process for gudeg to shorten the cooking time, extent its shelflife and improve the overall convenience. This study specifically aims to evaluate the effect of sterility value (Fo) with different time-temperature combination on the physical properties (hardness and color) and the preference score of the canned gudeg. Gudeg was prepared according to the traditional recipe with modification. Prepared young jackfruit cuts were canned and retorted at predetermined sterility (F0) values of 4, 12, 20, and 28 minutes at different retort temperatures of 111, 116, and 121°C. The hardness of the resulting canned gudeg was measured with a texture analyzer, whereas its color with a Minolta Chromameter. A sensory analysis was al...
Minyak buah merah (Pandanus conoideus) secara tradisional telah dikenal dan digunakan oleh masyar... more Minyak buah merah (Pandanus conoideus) secara tradisional telah dikenal dan digunakan oleh masyarakat Papua. Teknik ekstraksi yang digunakan secara luas oleh masyarakat adalah ekstraksi basah dengan proses pemasakan buah merah sehingga menyebabkan kerusakan minyak. Penelitian ini bertujuan untuk mempelajari pengaruh metode ekstraksi terhadap kualitas kimia dan komposisi asam lemak dari minyak buah merah yang dihasilkan. Metode ekstraksi yang dipelajari adalah (i) metode ekstraksi basah (dengan penambahan air) dan (ii) metode ekstraksi kering (tanpa penambahan air); serta metode Folch digunakan sebagai metode pembanding. Hasil penelitian menunjukkan bahwa kualitas kimia minyak buah merah yang dihasilkan dengan metode ekstraksi kering secara nyata (P<0,05) lebih baik dibandingkan dengan minyak yang dihasilkan dengan metode ekstraksi basah, terutama karena kadar asam lemak bebas (ALB) yang lebih rendah, serta kadar total karotenoid dan tokoferol yang lebih tinggi, tapi memiliki kual...
Standar dan peraturan keamanan pangan tidak saja bertujuan untuk melindungi kesehatan publik, tet... more Standar dan peraturan keamanan pangan tidak saja bertujuan untuk melindungi kesehatan publik, tetapi juga menjamin perdagangan yang adil dan meningkatkan daya saing bangsa. Penelitian ini bertujuan untuk mengidentifikasi kesenjangan antara prinsip-prinsip baik dan kenyataan penerapannya dalam pengembangan standar dan peraturan keamanan pangan di Indonesia. Penelitian ini dilakukan dengan menggunakan metoda survei dan kelompok diskusi fokus (focus group discussion/FGD) melibatkan pemangku kepentingan keamanan pangan. Hasil survei dan FGD menunjukkan bahwa banyak standar dan peraturan keamanan pangan yang mengalami hambatan dalam penerapannya disebabkan karena telah terjadi kesenjangan antara prinsip-prinsip baik dan kenyaataan penerapannya pada saat proses pengembangannya. Kesenjangan tersebut adalah dalam hal (i) rendahnya informasi tentang proses dan perkembangan perumusan, (ii) kurangnya pembahasan yang mempertimbangkan kepentingan dan keterlibatan pemangku kepentingan (iii) renda...
Coconut oil is the main source of medium chain triglycerides (MCT). Fractionation produce oil fra... more Coconut oil is the main source of medium chain triglycerides (MCT). Fractionation produce oil fraction containing MCT concentrate. This research aims to study the influence of various factors of cooling treatment on the crystallization and fractionation of coconut oil, and to establish effective cooling procedure to produce oil fraction with high MCT content. The research was conducted in Laboratorium of SEAFAST CENTER IPB from March 2012 to February 2013. Coconut oil was heated at 70°C then cooled at different cooling rate to reach various crystalization temperatures. The oil was then stirred at 15 rpm and allow to crystallized at different period of time (up to 900 min), and finally fractionated by vacuum filtration using Whatman #40 paper. Fractionation temperatures was the same as crystalization temperature. The results showed that there were three distinct cooling regimes critical to crystallization process, i.e temperature range from 70 to 29°C; 29°C to crystallization tempera...