The Best Solvent And Extraction Time In Pectin Production made From Waste Of Jackfruit (Bark and Straw)

Jackfruit barks are known to have fairly high pectin content, by 4.7% on wet and 22.5% on dry barks. The content is sufficiently highboy make it worthy of being raw material for producing pectin. Pectin is a polygalacturonic acid containing methyl ester. Pectin is a high- value functional food that is widely used as gelling agent and stabilizer. Approximately 65 until 80% jackfruit barks were wasted from the industry and it were only useful for animal feed . To increase the added value of it, so that jackfruit barks were extracted to get the pectin. This research used randomized block design (RBD) with 2 factors:(i)the type of solvents(hydrochloric and citric acids, with pH = 1.5) and (ii) extraction times (30, 90 and 150 minutes). Each factor is conducted in triplicate in order to get 18 units of experiment. Before analyzed, the jackfruit waste (bark and straw) was powdered during sample preparation. Later on, the yield, equivalent weight, methoxyl, galacturonic acid, and ash contents of the powdered, then were analyzed and used as pectin’s parameters. Multiple attribute method (Zeleny method) was used to determine which combination of treatments that produced pectin with the best pectin’s parameter. The best pectin made from jackfruit waste is derived from the combination of citric acid solvent and the extraction time of 150 minutes, resulting in yield of 10.21%, methoxyl content of 9.25%, equivalent weight of 1088.43 g/mol, ash content of 2.79%, and galacturonic acid content of 47.40%

The Encapsulation of Noni Fruit using Foam Mat Drying Method

AbstractIndonesia is an agrarian country with its extensive production sectors. One of them is of biopharma commodities called noni (Morinda sp.). The production number of noni fruit in 2013 is 8,432,119 kg and 8,577,347 kg in 2014. The research aims to obtain an optimum temperature and concentration of maltodextrin of noni powder making, the optimum total of yield and antioxidant. The powdering process was carried out using Foam Mat Drying. The research employed the Response Surface Method (RSM) with central composite design factorial 22 for optimization. The factors studied were maltodextrin (10%, 15%, and 20%) and temperatures (80°C, 85°C, and 90°C). The results showed that the optimum formula composition specifically is at a temperature of 84.447°C, and 20% w/w (weight by weight) of maltodextrin. Based on the optimum formula, it was predicted that the value of the antioxidant activity was 60.473 mg/ml per 100 mg, and the yield was 22.417% w/w. Hence, it can be concluded that the optimum formula obtained can be used as a model for the making of noni fruit powder.Keywords: Foam Mat Drying, noni powder, response surface method AbstrakIndonesia adalah sebuah negara agraris dan hasil sektor produksi terbesar. Salah satunya dari komoditas Biofarmaka yaitu mengkudu (Morinda sp.). Tanaman mengkudu yang dihasilkan nilai produksinya pada tahun 2013 sebanyak 8.432.119 kg, tahun 2014 sebanyak 8.577.347 kg. Tujuan penelitian ini didapatkan suhu dan konsentrasi maltodekstrin yang tepat pada pembuatan serbuk mengkudu serta didapatkan total rendemen dan antioksidan yang optimal. Metode yang digunakan pada proses pembubukan adalah Foam Mat Drying. Metode yang digunakan untuk optimasi adalah Metode Permukaan Tanggap (RSM) dengan rancangan komposit terpusat faktorial 22. faktor yang digunakan adalah maltodekstrin yaitu 10%, 15% dan 20% serta suhu yaitu 80°C, 85°C dan 90°C. Hasil penelitian menunjukkan komposisi formula yang terbaik suhu sebesar 84,447°C, dan maltodekstrin sebesar 20% b/b (berat per berat). Dapat diprediksikan dari formula optimal tersebut mendapatkan nilai aktivitas antioksidan sebesar 60,473 mg/ml per 100 mg dan rendemen sebesar 22,417% b/b. Disimpulkan bahwa formula optimal yang telah didapatkan dapat digunakan sebagai model untuk pembuatan serbuk dari buah mengkudu.Kata kunci: Foam Mat Drying, Metode Permukaan Tanggap, serbuk mengkudu

Analysis Application of GMP, SSOP, GTP and the Potential for Business Development

Establishing crab meat canning industry which has several units production scattered in Madura region. A unit production is assigned to provide canning raw material requirements such as strip crab meat. This study aims to analyze problems of the company to know defense strategy and how to increase productivity. Further more, evaluating quality management system activities aims to improve the system and product quality to conform to the wishes of consumers. Improvement of product quality conducted an assessment of the quality management system which applied to unit production using the scoring method. This assessment aims to reduce the risk of production failure, with prevent infringement of production processes. Assessment of the production aspects including GMP, GTP and SSOP. Then to identify problems and analyze what strategies will be used can used a SWOT analysis. Analysis strategy using SWOT method aims to determine what factors can affect company productivity. Observation result of GMP overall implementation on unit process did not implemented properly. Average total percentage earned was only 50% which means GMP implementation didnt meet eligibility standarts. While the GTP application only obtained between 25% to 50%. That percentage result indicates that the implementation of the GTP did meet the standards. It is also found in the SSOP observation which indicates average percentage result was only 25% to 50%. While the results of the SWOT analysis namely the company improvement strategy which is used to improve productivity. It can be done by increasing the number of partnerships, increasing supply of raw materials and improving product quality

Similarity Effect of solid-state fermentation on Anthocyanin and physicochemical content of Lebui bean (Cajanus sp.)

Solid-state fermentation (SSF) is a fermentation method using a solid or dry substrate and less water. The SSF process is very important to get food products that contain high bioactive compounds and increase the nutritional value. Anthocyanin is the important bioactive compounds and one of the largest components of phenolic group contained in the Leguminosae. Lebui bean (Cajanus sp.) is one of the most important black seed legume at Lombok Island West Nusa Tenggara Indonesia. Lebui bean is very potential as a source of nutritional compound and bioactive compound especially anthocyanin. Anthocyanin in lebui bean is present in the cell which are bound with glucose through glycosidic bond and therefore should be degraded by the used of microbes through fermentation such as by SSF method. Functional properties of fermented lebui bean produced by Lactobacillus sp. and Rhizopus sp. by SSF method were also determined. The aim of this study was to investigate the best type of microbe and fermentation time through SSF method to produce lebui bean powder with the highest levels of anthocyanin and nutrient components. A nested design with two factor was used. The main factor is the type of microbe (Lactobacillus sp. and Rhizopus sp.) and the second factor is the fermentation time (1, 2, 3, and 4 day) nested on the main factor. The result showed that fermentation carried out for two days with Rhizopus sp. as a microbial culture is the best treatment in this study. This treatment produce lebui bean powder containing anthocyanin, total protein, fat, crude fiber, carbohydrate, water and ash were 154.70 ppm, 22.73%, 0.54%, 8.07%, 66.78%, 6.76%, and 3.19%, respectively

Peer Review Effect of solid-state fermentation on Anthocyanin and physicochemical content of Lebui bean (Cajanus sp.)

Solid-state fermentation (SSF) is a fermentation method using a solid or dry substrate and less water. The SSF process is very important to get food products that contain high bioactive compounds and increase the nutritional value. Anthocyanin is the important bioactive compounds and one of the largest components of phenolic group contained in the Leguminosae. Lebui bean (Cajanus sp.) is one of the most important black seed legume at Lombok Island West Nusa Tenggara Indonesia. Lebui bean is very potential as a source of nutritional compound and bioactive compound especially anthocyanin. Anthocyanin in lebui bean is present in the cell which are bound with glucose through glycosidic bond and therefore should be degraded by the used of microbes through fermentation such as by SSF method. Functional properties of fermented lebui bean produced by Lactobacillus sp. and Rhizopus sp. by SSF method were also determined. The aim of this study was to investigate the best type of microbe and fermentation time through SSF method to produce lebui bean powder with the highest levels of anthocyanin and nutrient components. A nested design with two factor was used. The main factor is the type of microbe (Lactobacillus sp. and Rhizopus sp.) and the second factor is the fermentation time (1,2, 3, and 4 day) nested on the main factor. The result showed that fermentation carried out for two days with Rhizopus sp. as a microbial culture is the best treatment in this study. This treatment produce lebui bean powder containing anthocyanin, total protein, fat, crude fiber, carbohydrate, water and ash were 154.70 ppm, 22.73%, 0.54%, 8.07%, 66.78%, 6.76%, and 3.19%, respectively

EKSTRAKSI MELATI PUTIH MENGGUNAKAN TEKNOLOGI KEJUT LISTRIK TERHADAP MUTU MINYAK ATSIRI CONCRETE

Abstrak Penelitian ini bertujuan untuk mengkaji rasio bahan baku dan pelarut heksana, serta lama kejutan listrik terhadap mutu minyak atsiri concrete dalam ekstraksi melati putih. Dalam penelitian ini, ekstraksi minyak atsiri concrete dari melati putih (Jasminum sambac) menerapkan teknologi tegangan tinggi kejut listrik (PEF). Untuk mengekstrak senyawa non-polar, digunakan larutan hexana 95%. Berdasarkan hasil uji t pre-treatment PEF memiliki perbedaan yang nyata dibandingkan dengan metode konvensional maserasi. Pengaruh pre-treatment PEF pada minyak melati concrete meningkat pada kualitas, total hasil memiliki perbedaan sampai dengan 0,97%, indeks bias memiliki perbedaan hingga 2,2, senyawa linalool memiliki perbedaan sampai dengan 2,35% dan senyawa asetat benzil memiliki perbedaan sampai dengan 0,35% dibandingkan dengan metode ekstraksi konvensional. Perlakuan terbaik diperoleh pada PEF tegangan = 20kV/cm, frekuensi = 20kHz, durasi PEF = 7 rasio kedua dan rasio bahan baku dan pelarut = 1:2,5 b / v).Kata kunci : ekstraksi, kejut listrik, melati putih, minyak atsiriAbstract This research aimed to analyze raw material and hexane solven ratio, and electric pulse period to concrete essential oil quality on white jasmine extraction. In this research, the extraction of concrete essential oils from Jasminum sambac applying high intensity pulsed electric fileds (PEF) technology. To extract non-polar compound, 95% hexana solution was used. Based on the results of the t test pretreatment PEF had a real differences than maceration conventional method. The effect of pretreatment PEF on concrete essential oils improved on the quality, total of yield had a difference up to 0,97%, refractive index had a difference up to 2,2, linalool compound had a difference up to 2,35% and benzyl acetate compound had a difference up to 0,35% compared with conventional extraction method. A set of best treatment (PEF strength=20kV/cm, frequency= 20kHz, duration of PEF = 7 second and solid-to-solvent ratio=1:2,5 w/v).Keywords : electric pulse, essential oil, extraction, white jasmin

Similarity Effect of solid-state fermentation on Anthocyanin and physicochemical content of Lebui bean (Cajanus sp.)

Solid-state fermentation (SSF) is a fermentation method using a solid or dry substrate and less water. The SSF process is very important to get food products that contain high bioactive compounds and increase the nutritional value. Anthocyanin is the important bioactive compounds and one of the largest components of phenolic group contained in the Leguminosae. Lebui bean (Cajanus sp.) is one of the most important black seed legume at Lombok Island West Nusa Tenggara Indonesia. Lebui bean is very potential as a source of nutritional compound and bioactive compound especially anthocyanin. Anthocyanin in lebui bean is present in the cell which are bound with glucose through glycosidic bond and therefore should be degraded by the used of microbes through fermentation such as by SSF method. Functional properties of fermented lebui bean produced by Lactobacillus sp. and Rhizopus sp. by SSF method were also determined. The aim of this study was to investigate the best type of microbe and fermentation time through SSF method to produce lebui bean powder with the highest levels of anthocyanin and nutrient components. A nested design with two factor was used. The main factor is the type of microbe (Lactobacillus sp. and Rhizopus sp.) and the second factor is the fermentation time (1,2, 3, and 4 day) nested on the main factor. The result showed that fermentation carried out for two days with Rhizopus sp. as a microbial culture is the best treatment in this study. This treatment produce lebui bean powder containing anthocyanin, total protein, fat, crude fiber, carbohydrate, water and ash were 154.70 ppm, 22.73%, 0.54%, 8.07%, 66.78%, 6.76%, and 3.19%, respectively

Ekstraksi Melati Putih Menggunakan Teknologi Kejut Listrik terhadap Mutu Minyak Atsiri Concrete (Kajian Rasio Bahan Baku, Pelarut Heksana, dan Lama Kejutan Listrik)

Abstrak Penelitian ini bertujuan untuk mengkaji rasio bahan baku dan pelarut heksana, serta lama kejutan listrik terhadap mutu minyak atsiri concrete dalam ekstraksi melati putih. Dalam penelitian ini, ekstraksi minyak atsiri concrete dari melati putih (Jasminum sambac) menerapkan teknologi tegangan tinggi kejut listrik (PEF). Untuk mengekstrak senyawa non-polar, digunakan larutan hexana 95%. Berdasarkan hasil uji t pre-treatment PEF memiliki perbedaan yang nyata dibandingkan dengan metode konvensional maserasi. Pengaruh pre-treatment PEF pada minyak melati concrete meningkat pada kualitas, total hasil memiliki perbedaan sampai dengan 0,97%, indeks bias memiliki perbedaan hingga 2,2, senyawa linalool memiliki perbedaan sampai dengan 2,35% dan senyawa asetat benzil memiliki perbedaan sampai dengan 0,35% dibandingkan dengan metode ekstraksi konvensional. Perlakuan terbaik diperoleh pada PEF tegangan = 20kV/cm, frekuensi = 20kHz, durasi PEF = 7 rasio kedua dan rasio bahan baku dan pelarut = 1:2,5 b / v). Kata kunci : ekstraksi, kejut listrik, melati putih, minyak atsiri Abstract This research aimed to analyze raw material and hexane solven ratio, and electric pulse period to concrete essential oil quality on white jasmine extraction. In this research, the extraction of concrete essential oils from Jasminum sambac applying high intensity pulsed electric fileds (PEF) technology. To extract non-polar compound, 95% hexana solution was used. Based on the results of the t test pretreatment PEF had a real differences than maceration conventional method. The effect of pretreatment PEF on concrete essential oils improved on the quality, total of yield had a difference up to 0,97%, refractive index had a difference up to 2,2, linalool compound had a difference up to 2,35% and benzyl acetate compound had a difference up to 0,35% compared with conventional extraction method. A set of best treatment (PEF strength=20kV/cm, frequency= 20kHz, duration of PEF = 7 second and solid-to-solvent ratio=1:2,5 w/v). Keywords : electric pulse, essential oil, extraction, white jasmin

PEMBUATAN PUREE BAWANG MERAH DALAM KAJIAN KOMBINASI FAKTOR KONSENTRASI SODIUM METABISULFIT PADA PROSES PERENDAMAN DAN PENAMBAHAN MALTODEKSTRIN

AbstrakPenelitian ini bertujuan mendapatkan kombinasi antara konsentrasi sodium metabisulfit yang digunakan dalam larutan perendaman dan penambahan maltodekstrin untuk menghasilkan puree bawang merah terbaik secara organoleptik. Selanjutnya analisa sifat fisik dan residu sulfit dilakukan pada hasil kombinasi terbaik tersebut. Dengan menggunakan Rancangan Acak Kelompok, faktor konsentrasi sodium metabisulfit yang digunakan untuk perendaman bawang merah yaitu 400, 500, dan 600 ppm. Adapun faktor penambahan maltodekstrin yang digunakan sebanyak 0,4, 0,5 dan 0,6% (b/b). Analisa menunjukkan bahwa hasil terbaik diperoleh dari kombinasi perlakuan perendaman sodium metabisulfit dengan konsentrasi 400 ppm dan penambahan maltodekstrin sebanyak 0,4% b/b. Hasil terbaik tersebut mempunyai beberapa karakteristik fisik yaitu rendemen 94,8%, kadar air produk jadi 86,22%, total padatan 13,58% dan viskositas 133,086 cp. Hasil analisa residu sulfit menunjukkan konsentrasi sebesar 73,53 ppm.Kata kunci: Bawang Merah, Maltodekstrin, Puree, Sodium MetabisulfitAbstractThe aim of this research was to find out the combination of sodium metabisulphite concentration was applied in the soaking solution and additional of maltodextrin in order to yield the shallot puree with the best organoleptic characteristic. For further, the analysis of physical characteristic and sulfite residue will be performed toward the result. Using Group Randomized Design, the factor of concentrations amount of sodium metabisulphite in the solution was used to soak the shallots were 400, 500 and 600 ppm. While the maltodextrin additions were 0.4%, 0.5% and 0.6% (w/w). The analysis demonstrated that the best product was resulted by combination of treatments of soaking with 400 ppm sodium metabisulphite solution and adding of 0.4% (w/w) maltodextrin. Physical characteristic of that result was indicated by several parameters, those were 94.8% of yield, 86.22%of moisture,13.58%of total solid, and 133.086 cp of viscocity. It also showed the sulfate residue in amount of 73.53 ppm.Keywords: Maltodextrin, Puree, Shallot, Sodium Metabisulphit

Peer Review Screening of new bioactive in lebui beans (Cajanus sp.) of Lombok

Lebui beans (Cajanus sp.) has been used by Sasak people of Lombok Island West Nusa Tenggara Indonesia as a traditional medicine. The potential compounds found in the lebui bean are thought beneficial mainly for curing the infectious diseases. The aim of this study is to extract and find out the type of bioactive compound from lebui bean by phytochemicals and screening test. Two stages of the study had been carried out. The first stage was to extract the bioactive compound from lebui bean by solvent extraction and the second stage was to screen the type of bioactive compound by phytochemicals test, Thin Layer Chromatography (TLC) and Gas Chromatography–Mass Spectrometry (GC-MS). The result of the first stage showed that ethanol 70% was best solvent to extract the bioactive compound in lebui bean, and the second stage showed that lebui bean contained alkaloids, flavonoids, polyphenols, terpenoids/steroids, and also 44 constituents of secondary metabolites ie. Neophytadiene, Methyl Laurate, Nonanedioic Acid-Dimethyl Ester, Methyl Myristate, Methyl Pentadecanoate, Methyl Palmitoleate, Methyl Linoleate, Heptadecanoic Acid, 8-Octadecenoic Acid, Methyl Stearate, Eicosanoic Acid, Methyl Tricosanoate, Methyl Lignocerate, 4-Methylimidazole-5- [1,1-Dimethylbutyric Acid Amide], 5,8,1,14-Eicosatetraenoic Acid Methyl Ester, Isopropyl Linoleate, and 8,11-Octadecadienoic Acid