Pub Date : 2021-04-30DOI: 10.21776/UB.JPA.2021.009.02.2
S. R. Nurbaya, L. Hudi, Intansania Nurmalasari, A. R. Amalia
The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low proportion of sugar. This study uses a Randomized Block Design (RBD) with eight treatments and three replications. The results show that the interaction between the types of polysaccharides and the percentage of polysaccharides significantly affects the value of brightness (L) and yellowness (b+) of the sorbet. Based on the results of this study, the best treatment for cucumber sorbet is the cucumber sorbet using 1% xanthan gum. Cucumber sorbet using polysaccharides and a low proportion of sugar can be made as a type of frozen snack that is beneficial to the human body.
{"title":"THE EFFECT OF ADDITION OF POLYSACCHARIDE ON CHARACTERISTICS OF LOW SUGAR CUCUMBER SORBET","authors":"S. R. Nurbaya, L. Hudi, Intansania Nurmalasari, A. R. Amalia","doi":"10.21776/UB.JPA.2021.009.02.2","DOIUrl":"https://doi.org/10.21776/UB.JPA.2021.009.02.2","url":null,"abstract":"The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low proportion of sugar. This study uses a Randomized Block Design (RBD) with eight treatments and three replications. The results show that the interaction between the types of polysaccharides and the percentage of polysaccharides significantly affects the value of brightness (L) and yellowness (b+) of the sorbet. Based on the results of this study, the best treatment for cucumber sorbet is the cucumber sorbet using 1% xanthan gum. Cucumber sorbet using polysaccharides and a low proportion of sugar can be made as a type of frozen snack that is beneficial to the human body.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79041335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-30DOI: 10.21776/UB.JPA.2021.009.02.7
Addion Nizori, Oline Yatinko Tanjung, U. Ulyarti, Arzita Arzita, L. Lavlinesia, B. Ichwan
Proses fermentasi biji kakao merupakan prasyarat untuk menghasilkan prekursor rasa dan aroma kakao yang kuat yang dapat meningkatkan kualitas coklat yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap sifat fisik, kimia dan organoleptik bubuk kakao yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lama fermentasi biji kakao 2 hari, 4 hari, 6 hari, 8 hari dan 10 hari berturut-turut dengan 3 kali ulangan. Dari perlakuan lama fermentasi biji kakao yang dilakukan didapat hasil produk kakao terbaik dan juga memenuhi standar mutu adalah bubuk kakao dengan lama fermentasi 6 hari dengan nilai kadar air 5,7%, kadar asam 5.07, nilai aktivitas antioksidan 66.5% dan warna dark moderate orange.
{"title":"PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO","authors":"Addion Nizori, Oline Yatinko Tanjung, U. Ulyarti, Arzita Arzita, L. Lavlinesia, B. Ichwan","doi":"10.21776/UB.JPA.2021.009.02.7","DOIUrl":"https://doi.org/10.21776/UB.JPA.2021.009.02.7","url":null,"abstract":"Proses fermentasi biji kakao merupakan prasyarat untuk menghasilkan prekursor rasa dan aroma kakao yang kuat yang dapat meningkatkan kualitas coklat yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap sifat fisik, kimia dan organoleptik bubuk kakao yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lama fermentasi biji kakao 2 hari, 4 hari, 6 hari, 8 hari dan 10 hari berturut-turut dengan 3 kali ulangan. Dari perlakuan lama fermentasi biji kakao yang dilakukan didapat hasil produk kakao terbaik dan juga memenuhi standar mutu adalah bubuk kakao dengan lama fermentasi 6 hari dengan nilai kadar air 5,7%, kadar asam 5.07, nilai aktivitas antioksidan 66.5% dan warna dark moderate orange.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82139943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-30DOI: 10.21776/UB.JPA.2021.009.02.3
Rinda Lestari Rahayu, A. Mubarok, Nur Istianah
Cookies dapat diformulasikan dari bahan baku lokal, misalnya tepung sorgum. Cookies sorgum berwarna gelap dan bertekstur keras sehingga perlu ditambahkan pati jagung untuk meningkatkan kecerahan dan kerenyahan. Penelitian bertujuan menganalisis pengaruh proporsi tepung sorgum : pati jagung dan proporsi margarin : whey terhadap karakteristik fisikokimia cookies. Penelitian dirancang dengan Rancangan Acak Kelompok Faktorial. Faktor I proporsi tepung sorgum : pati jagung (70:30; 50:50; 30:70) dan Faktor II proporsi margarin : whey (80:0; 70:10; 60:20 dalam satuan g). Analisis data menggunakan Anova (α=0.05), BNT, DMRT, dan Derringer’s Desirability Function. Hasil penelitian menunjukkan peningkatan proporsi tepung sorgum menyebabkan peningkatan kadar air, ALB, kemerahan, daya patah, dan kekerasan tetapi menyebabkan penurunan kecerahan, kekuningan, dan penyusutan berat. Cookies perlakuan terbaik adalah tepung sorgum 50% dan whey 10g, dengan kecerahan 57.1, kemerahan 7.0, kekuningan 21.57, susut berat 18.0%, daya patah 8.4N, kekerasan 6.7N, kadar air 2.7%, dan ALB 0.2%.
{"title":"KARAKTERISTIK FISIKOKIMIA COOKIES DENGAN VARIASI TEPUNG SORGUM DAN PATI JAGUNG SERTA VARIASI MARGARIN DAN WHEY","authors":"Rinda Lestari Rahayu, A. Mubarok, Nur Istianah","doi":"10.21776/UB.JPA.2021.009.02.3","DOIUrl":"https://doi.org/10.21776/UB.JPA.2021.009.02.3","url":null,"abstract":"Cookies dapat diformulasikan dari bahan baku lokal, misalnya tepung sorgum. Cookies sorgum berwarna gelap dan bertekstur keras sehingga perlu ditambahkan pati jagung untuk meningkatkan kecerahan dan kerenyahan. Penelitian bertujuan menganalisis pengaruh proporsi tepung sorgum : pati jagung dan proporsi margarin : whey terhadap karakteristik fisikokimia cookies. Penelitian dirancang dengan Rancangan Acak Kelompok Faktorial. Faktor I proporsi tepung sorgum : pati jagung (70:30; 50:50; 30:70) dan Faktor II proporsi margarin : whey (80:0; 70:10; 60:20 dalam satuan g). Analisis data menggunakan Anova (α=0.05), BNT, DMRT, dan Derringer’s Desirability Function. Hasil penelitian menunjukkan peningkatan proporsi tepung sorgum menyebabkan peningkatan kadar air, ALB, kemerahan, daya patah, dan kekerasan tetapi menyebabkan penurunan kecerahan, kekuningan, dan penyusutan berat. Cookies perlakuan terbaik adalah tepung sorgum 50% dan whey 10g, dengan kecerahan 57.1, kemerahan 7.0, kekuningan 21.57, susut berat 18.0%, daya patah 8.4N, kekerasan 6.7N, kadar air 2.7%, dan ALB 0.2%.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83372677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-30DOI: 10.21776/UB.JPA.2021.009.02.1
Anisa Leksono, E. S. Murtini
Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.
{"title":"EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA","authors":"Anisa Leksono, E. S. Murtini","doi":"10.21776/UB.JPA.2021.009.02.1","DOIUrl":"https://doi.org/10.21776/UB.JPA.2021.009.02.1","url":null,"abstract":"Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89492782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-30DOI: 10.21776/UB.JPA.2021.009.02.4
Nanda Triachdiani, E. S. Murtini
Produk enting-enting geti yang beredar di pasar saat ini masih memiliki karakteristik yang berbeda—beda. Karakteristiknya dapat ditentukan oleh penggunaan jenis kacang serta jenis dan rasio gula pada proses pembuatannya. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan varietas kacang tanah dan rasio gula aren : gula pasir terhadap karakteristik fisik, kimia, dan organoleptik dari produk enting-enting geti. Metode yang digunakan adalah RAK Faktorial dengan dua faktor yaitu varietas kacang tanah dan rasio gula aren : gula pasir. Data dianalisis dengan ANOVA dilanjutkan uji lanjut BNT atau DMRT dengan taraf kepercayaan 95%. Varietas kacang tanah berpengaruh nyata pada nilai kemerahan (a*). Rasio gula aren : gula pasir berpengaruh nyata pada daya patah, nilai kecerahan (L*), nilai kekuningan (b*), dan kadar air. Interaksi kedua faktor berpengaruh nyata pada daya patah. Enting-enting geti perlakuan terbaik didapatkan pada produk dengan varietas kacang tanah Sudan dan rasio gula aren : gula pasir (1:1).
{"title":"PENGARUH VARIETAS KACANG TANAH (Arachis hypogaea L.) DAN RASIO GULA AREN : GULA PASIR TERHADAP KARAKTERISTIK ENTING-ENTING GETI","authors":"Nanda Triachdiani, E. S. Murtini","doi":"10.21776/UB.JPA.2021.009.02.4","DOIUrl":"https://doi.org/10.21776/UB.JPA.2021.009.02.4","url":null,"abstract":"Produk enting-enting geti yang beredar di pasar saat ini masih memiliki karakteristik yang berbeda—beda. Karakteristiknya dapat ditentukan oleh penggunaan jenis kacang serta jenis dan rasio gula pada proses pembuatannya. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan varietas kacang tanah dan rasio gula aren : gula pasir terhadap karakteristik fisik, kimia, dan organoleptik dari produk enting-enting geti. Metode yang digunakan adalah RAK Faktorial dengan dua faktor yaitu varietas kacang tanah dan rasio gula aren : gula pasir. Data dianalisis dengan ANOVA dilanjutkan uji lanjut BNT atau DMRT dengan taraf kepercayaan 95%. Varietas kacang tanah berpengaruh nyata pada nilai kemerahan (a*). Rasio gula aren : gula pasir berpengaruh nyata pada daya patah, nilai kecerahan (L*), nilai kekuningan (b*), dan kadar air. Interaksi kedua faktor berpengaruh nyata pada daya patah. Enting-enting geti perlakuan terbaik didapatkan pada produk dengan varietas kacang tanah Sudan dan rasio gula aren : gula pasir (1:1).","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86152371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tamarind seed (Tamarindus indica L) is one of Indonesian’s local potentials, especially in Nusa Tenggara. Water-soluble polysaccharides (PLA) of Tamarind seeds act as a source of fiber that controls weight and blood glucose level. The aim of this research is to optimize extraction of Water-soluble polysaccharides (PLA) from Tamarind seeds that have best yield and solubility as a control of weight and glucose levels. The optimized used Box Behnken Design (BBD) at Design Expert 10.0 software. The optimal result was verified and tested as a weight and blood glucose levels controller. The result shows that the intake of water-soluble polysaccharides from Tamarind seeds during 40 days was significant in glucose levels of rats. The conclusion of this research was water-soluble polysaccharides from the crude extract of tamarind seeds could reduce glucose levels of high-fat diet rats.
{"title":"POTENSI EKSTRAK POLISAKARIDA LARUT AIR (PLA) DARI BIJI ASAM (Tamarindus indica L) SEBAGAI KONTROL BERAT BADAN DAN GLUKOSA DARAH","authors":"Harijono Harijono, Aulia Azizah Syamsuri, K. Fibrianto, Siti Narsito Wulan, Hera Sisca Prasmita","doi":"10.21776/UB.JPA.2021.009.02.6","DOIUrl":"https://doi.org/10.21776/UB.JPA.2021.009.02.6","url":null,"abstract":"Tamarind seed (Tamarindus indica L) is one of Indonesian’s local potentials, especially in Nusa Tenggara. Water-soluble polysaccharides (PLA) of Tamarind seeds act as a source of fiber that controls weight and blood glucose level. The aim of this research is to optimize extraction of Water-soluble polysaccharides (PLA) from Tamarind seeds that have best yield and solubility as a control of weight and glucose levels. The optimized used Box Behnken Design (BBD) at Design Expert 10.0 software. The optimal result was verified and tested as a weight and blood glucose levels controller. The result shows that the intake of water-soluble polysaccharides from Tamarind seeds during 40 days was significant in glucose levels of rats. The conclusion of this research was water-soluble polysaccharides from the crude extract of tamarind seeds could reduce glucose levels of high-fat diet rats.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80891427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Planning Program (KB) as one way to reduce the high rate of pregnancy. Contraceptives used in family planning programs have various types. In addition to the presence of contraception for women, contraception is also available for men. It's just that the problem at this time, lack of knowledge will choose contraception in accordance with health conditions. The limited time, place and expertise of experts to always provide information is one of the obstacles to getting complete information. Decision Support System is a knowledge-based computer information system that is used to support decision making in a problem. This system will later use the Analytical Hierarchy Process method, this method is a method that makes decision makers to get priority scale or consideration of experience, views, intuition and original data. Not only that this system will also use the Weighted Product (WP) method to maximize the performance of AHP in ranking the final results. This application is made using the Android programming language with Android Studio as the platform. In this application will later display recommendations for selecting contraceptives that are suitable for a patient. Keyword: AHP, DDS,Contraception, KB, Wp.
{"title":"Contraception Recommendations With Analytical Hierarchy Process (AHP) and Weighted Product Methods (WP)","authors":"Audi Bayu Yuliawan, Nur Hayatin, Yufis Azhar","doi":"10.22219/JPA.V1I1.16337","DOIUrl":"https://doi.org/10.22219/JPA.V1I1.16337","url":null,"abstract":"Planning Program (KB) as one way to reduce the high rate of pregnancy. Contraceptives used in family planning programs have various types. In addition to the presence of contraception for women, contraception is also available for men. It's just that the problem at this time, lack of knowledge will choose contraception in accordance with health conditions. The limited time, place and expertise of experts to always provide information is one of the obstacles to getting complete information. Decision Support System is a knowledge-based computer information system that is used to support decision making in a problem. This system will later use the Analytical Hierarchy Process method, this method is a method that makes decision makers to get priority scale or consideration of experience, views, intuition and original data. Not only that this system will also use the Weighted Product (WP) method to maximize the performance of AHP in ranking the final results. This application is made using the Android programming language with Android Studio as the platform. In this application will later display recommendations for selecting contraceptives that are suitable for a patient. Keyword: AHP, DDS,Contraception, KB, Wp.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82615405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-30DOI: 10.21776/UB.JPA.2021.009.01.1
Dhanang Eka Putra, Khanifatul Maula Mursid
The main motivation of this research is to see the level of productivity in prol tape production division of UD. Purnama Jati . in order to increase the prol tape productivity with the Objective Matrix (OMAX) method. The research also performed by evaluating the worst performance ratio with the Traffic Light System. The result shows that the measurement period in June 2019 with a productivity index value of 118% being the highest productivity index value. Meanwhile, the lowest productivity occurred in the period of July 2019 with a productivity index of (−47.89%). Based on the evaluation results of utilizing the Traffic Light System technique, the ratio at the level of "CRITICAL" was a ratio of 1 that is the ratio of productivity of raw materials. UD. Purnama Jati requires to focus on the variables that cause a decline in productivity and can be improved according to the proposed improvements.
{"title":"APPLICATION OF OBJECTIVE MATRIX (OMAX) METHOD FOR MEASURING PRODUCTIVITY OF PROL TAPE PROCESSING IN UD PURNAMA JATI","authors":"Dhanang Eka Putra, Khanifatul Maula Mursid","doi":"10.21776/UB.JPA.2021.009.01.1","DOIUrl":"https://doi.org/10.21776/UB.JPA.2021.009.01.1","url":null,"abstract":"The main motivation of this research is to see the level of productivity in prol tape production division of UD. Purnama Jati . in order to increase the prol tape productivity with the Objective Matrix (OMAX) method. The research also performed by evaluating the worst performance ratio with the Traffic Light System. The result shows that the measurement period in June 2019 with a productivity index value of 118% being the highest productivity index value. Meanwhile, the lowest productivity occurred in the period of July 2019 with a productivity index of (−47.89%). Based on the evaluation results of utilizing the Traffic Light System technique, the ratio at the level of \"CRITICAL\" was a ratio of 1 that is the ratio of productivity of raw materials. UD. Purnama Jati requires to focus on the variables that cause a decline in productivity and can be improved according to the proposed improvements.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90418983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-30DOI: 10.21776/UB.JPA.2021.009.01.7
Syahrizal Nasution, D. Faridah, E. Kusumaningtyas, Z. Wulandari, H. Kusumaningrum
Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian bertujuan untuk mengkarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan SDS-PAGE dan mengukur aktivitas lisozimnya. Lisozim dari putih telur ayam Sentul terisolasi dimodifikasi dengan perlakuan panas. Lisozim dikarakterisasi dengan SDS-PAGE. Aktivitas lisozim diujikan terhadap Micrococcus lysodeikticus . Profil SDS-PAGE menunjukkan lisozim masih memunculkan sedikit ovotransferin dan ovalbumin sebelum dimodifikasi. Perlakuan 60°C tidak mengubah profil SDS-PAGE dan hasilnya mirip seperti lisozim terisolasi awal tetapi perlakuan 75°C menyebabkan ovotransferin menghilang. Setelah perlakuan 90°C, selain ovotransverin menghilang, protein baru muncul yang diduga lisozim berbentuk dimer. Profil SDS-PAGE lisozim termodifikasi menjelaskan lisozim tetap mempertahankan aktivitasnya walaupun terjadi perubahan profil lisozim.
{"title":"PROFIL SDS-PAGE DAN AKTIVITAS LISOZIM PUTIH TELUR AYAM LOKAL TERMODIFIKASI PANAS","authors":"Syahrizal Nasution, D. Faridah, E. Kusumaningtyas, Z. Wulandari, H. Kusumaningrum","doi":"10.21776/UB.JPA.2021.009.01.7","DOIUrl":"https://doi.org/10.21776/UB.JPA.2021.009.01.7","url":null,"abstract":"Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian bertujuan untuk mengkarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan SDS-PAGE dan mengukur aktivitas lisozimnya. Lisozim dari putih telur ayam Sentul terisolasi dimodifikasi dengan perlakuan panas. Lisozim dikarakterisasi dengan SDS-PAGE. Aktivitas lisozim diujikan terhadap Micrococcus lysodeikticus . Profil SDS-PAGE menunjukkan lisozim masih memunculkan sedikit ovotransferin dan ovalbumin sebelum dimodifikasi. Perlakuan 60°C tidak mengubah profil SDS-PAGE dan hasilnya mirip seperti lisozim terisolasi awal tetapi perlakuan 75°C menyebabkan ovotransferin menghilang. Setelah perlakuan 90°C, selain ovotransverin menghilang, protein baru muncul yang diduga lisozim berbentuk dimer. Profil SDS-PAGE lisozim termodifikasi menjelaskan lisozim tetap mempertahankan aktivitasnya walaupun terjadi perubahan profil lisozim.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76144600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-30DOI: 10.21776/UB.JPA.2021.009.01.6
Cukri Rahma, Yusi Hidjrawan
Borax as a food additive chemical is very dangerous. Borax is prohibited from being used in food because it can cause various diseases such as cancer, kidney damage, and even death. This study aims to identify the borax content in the meatballs sold in Meulaboh City. The study design uses purposive sampling with a total of 20 meatball samples from each seller collected and continued by a qualitative test using turmeric paper and shallot extract. The study results show that all samples tested were free of borax. This can be seen from the absence of changes in turmeric paper and shallot extract. Therefore, it can be concluded that the meatballs sold in Meulaboh do not contain borax and are safe to consume.
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