Jurnal/Buletin/Prosiding
Vol 18 No 2. 2021 Journal Penelitian Pascapanen Pertanian (Indonesian Journal of Agricultural Postharvest Research)

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Jurnal Penelitian Pascapanen Pertanian (J. Pascapanen) memuat artikel primer yang bersumber dari hasil penelitian pascapanen pertanian. Jurnal ini diterbitkan secara periodik dua kali dalam setahun oleh Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Badan Penelitian dan Pengembangan Pertanian.

ANTIOXIDANT ACTIVITY, DEXTROSE EQUIVALENT, TOTAL DISSOLVED SOLIDS, AND VISCOSITY OF MALTED RED RICE MILK AT DIFFERENT ENZYME CONCENTRATIONS

Yoga Pratama, Dina Yulia Anggraeni, Yasmin Aulia Rachma, Lita Lusiana Surja, Siti Susanti

Abstract


Rice milk is a plant-based milk-like product that can be an alternative for people who have an allergy to bovine milk and lactose intolerance. Malting and enzymatic hydrolysis can bring out the natural sweetness of the rice milk product and thus minimize the use of sweeteners. The current research aimed to determine the total value of dissolved solids, viscosity, dextrose equivalent, and antioxidant activity in malted red rice milk with the addition of glucoamylase at different concentrations. The red rice was malted for 48 hours before drying and milling. The resulted malt powder was then diluted and added with glucoamylase enzyme at the concentration of 0%, 1%, 2%, and 3%. Enzymatic hydrolysis occurred at 60°C for 3 hours. Completely Randomized Design was used for the parameters of total soluble solids, viscosity, and dextrose equivalent while the antioxidant activity parameter was analyzed descriptively. The result showed that the addition of glucoamylase significantly (p<0.05) increased the total soluble solids, viscosity, and dextrose equivalent. The highest values were 9.960 °Brix, 1620 cP, and 1.872 for total dissolved solids, viscosity, and dextrose equivalent, respectively. Increasing antioxidant activity was also observed from 6.094% at 0% glucoamylase to 10.762% at 3% glucoamylase addition.

Keywords


antioxidant; glucoamylase; malt; red rice; rice milk;



INCREASING PRODUCTION WEIGHT OF MODIFIED-BIOSILICA FROM RICE HUSK AND ITS APPLICATIONS AS REINFORCING FILLER IN RUBBER FINISHED GOODS

Kendri Wahyuningsih, Sri Yuliani, Wahyu Diyono, Hoerudin Hoerudin, Tatang Hidayat

Abstract


Biosilica from rice husks has a potential that can be used as a reinforcing filler in the production of rubber finished goods displace mine silica. But it’s difficult to disperse homogenetically into a rubber finished goods, so it needs to modify the surface using a coupling agent sign. The capacity for the production of modified-biosilica would need to be at a great level to meet the needs of the rubber industry. The purpose of the research is to identify the characteristics of the modified-biosilica by silane TESPT (bis-(3-triethoxysilylpropyl) tetrasulfane) that resulted from increasing the weight of biosilica in the production process and the application as reinforcing filler on the rubber. Increasing of weight in the production process was done gradually on a scale of 0.5; 1; 2; and 5 kg of biosilica per process using a mixer-propeller. The technique on surface modifications was using a one-step modification (OSM) and two-step modification (TSM). Surface modification treatment using TESPT has increased the uniformity of the particle size distribution of the biosilica. Unmodified-biosilica has an average particle size of 717.1 nm (PDI 0.600), while modified-biosilica has an average particle size of 574.6 nm (PDI 0.585). Applications for reinforcing filler in the soles rubber industry are performed in PT Triangkasa Lestari Utama. Research indicates that increasing the weight of biosilica on the surface modifications did not significantly affect the density, lightness, crystallinity, and purity. The applications as reinforcing fillers have increased the quality of rubber finished goods compared with unmodified-biosilica. The best rubber finished goods quality approaching shoes-sol standards is a product that used modified-biosilica by OSM technique. This rubber finished goods has a tensile strength of 5.80 MPa, elongation at break of 425%, tear strength of 23.25% and abrasion resistance of 251.5 mm3 .

Keywords


rice husk; biosilica; Bis-(3-triethoxysilylpropyl) tetrasulfane/TESPT; rubber shoes-sol;



INHIBITING ACTIVITY OF ANGIOTENSIN CONVERTING ENZYME-1 BY BEAN PROTEIN HYDROLYSATE GENUS PHASEOLUS

Tejasari Tejasari, Faiqotul Aulia, Nurdiana Agustina

Abstract


Kidney bean (Phaseolus.vulgaris L. Chitra) and lima bean (Phaseolus lunatus L. Sweet) hydrolysates were obtained by alcalase and flavourzyme hydrolysis of the bean seed protein. Peptide in the bean hydrolysates, with hydrophobic amino acids had been studied for their inhibitory ACE-1 activity preventing transformation into ACE-2 that prevention hypertension. This study aimed to measure inhibitory ACE-1 activity of protein hydrolyzates from the bean Phaseolus genus spp. grown in Jember, and its solubility. The bean protein (19.8-20,2%) was extracted using isoelectric precipitation at pH 4-4,6. The extract were hydrolyzed at pH 8-9 for alcalase and pH 7 for flavourzyme, followed with inactivation at 80-85 o C. ACE-1 inhibitory activity was measured based on the amount of hippuric acid (HA) formed by the hydrolysis of Hippuryl-His-Leu (HHL) in spectrophotometry detection method (228 nm). The ultra chromatography evaluation showed that the protein hydrolysates of kidney bean contained higher hydrophobic amino acids (455.5 mg/g protein) compare to those of lima bean (350 mg/g protein). Protein hydrolysates of both beans from alcalase hydrolysis have higher ACE-1 inhibitory rather than those from flavourzyme. Protein hydrolysate from Phaseolus spp bean protein hydrolysis by alcalase, contain small molecular weight peptides (3.9-22.6 kDa) high ACE-1 inhibition ability (83 -88%), and therefore suggested as antihypertensive nutraceuticals. Highest solubility of protein hydrolysate resulted from alcalase hydrolysis of both beans were observed at pH 8-9, while those resulted from flavorzyme hydrolysis were at pH 7.

Keywords


ACE-I inhibitory ability; alcalase; flavorzyme; anti-hypertensive; Phaseolus spp;



THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

Miskiyah Miskiyah, Juniawati Juniawati, Nur Afni Oktafia, Siti Chairiyah Batubara

Abstract


Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

Keywords


jelly candy; chicken feet gelatin; agar;



EFFECT OF COATING ON THE PHYSICAL AND MORPHOLOGICAL QUALITY OF FRESH HEN EGG DURING STORAGE

Maulida Hayuningtyas, Christina Winarti, Sari Intan Kailaku, Hoerudin Hoerudin

Abstract


Hen egg is the most consumed animal food due to its high nutritional content, affordable and easy to obtain. However, eggs have the disadvantage for their short shelf life of about 7 days at room temperature. An effort to extend the shelf life of eggs including storing at low temperatures and/or coating. The research objective was to determine changes in the physical quality and morphology of chicken eggs coated with two material coating stored at room (25–29 °C) and AC/low (18–22 °C) temperature. The treatments tested were two kinds of coatings, namely gelatin and lime solution, and two storage temperature conditions, namely room and low temperature for 30 days. The study was conducted with three replications, each replication was observed on 5 eggs. The parameters observed were weight loss, Egg white index, Egg yolk index, air cavity, Haugh Unit and surface morphology. The results showed that at the end of storage for 30 days the eggs quality still met the SNI standards I to III. AC storage temperature was better than room temperature. The egg treated with coating produced better quality than without coating. The longer the storage, the lower the weight loss, HU, IPT and IKT. The best treatment was gelatin coating stored at AC temperature.

Keywords


Coating; gelatin; lime; storage; hen eggs;



ANTIBACTERIAL ACTIVITY OF TEA, BREADFRUIT, AND PIPER BETLE LEAVES EXTRACTS AGAINST PROPIONIBACTERIUM ACNES AND ITS APPLICATION AS ANTI-ACNE MASK

Angie Lucita, Tensiska Tensiska

Abstract


Tea, breadfruit, and piper betle leaves contain bioactive components that have a function as an antibacterial. The purpose of this study was to determine the type of leaf extract that has the highest inhibition power against Proponibacterium acnes and determine the concentration of the selected extract for mask applications that have good physical characteristics and acceptable to panelists. Extraction of tea, breadfruit, and piper betel leaves were carried out with 96% ethanol solvent using maceration method for 24 hours and concentrated with a rotary evaporator. Thick extracts contribute to antibacterial activity by disk diffusion method and total phenolic content. The selected extract was formulated into a clay mask with concentration of 0.5%, 1%, and 1.5%. The result showed that breadfruit leaf extract had the highest inhibition power against Propionibacterium acnes which was 10.844 ± 0.327 mm (strong inhibition category) so that extract can be applied to clay mask. Breadfruit leaf extract concentration of 1.5% was the chosen formulation because it meets the standards, approved by the panelists and the most effective antibacterial for acne problems.

Keywords


extraction; antibacterial; inhibition; anti acne mask;
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