Warta Industri Hasil Pertanian最新文献

{"title":"Sifat Fisik Dan Sensoris Beras Analog dari Tepung Cassava Termodifikasi Fisik yang Disubstitusi dengan Tepung Kacang Hijau","authors":"Nur Annisa Metya Novikasari, Iffah Muflihati","doi":"10.32765/wartaihp.v39i2.7079","DOIUrl":"https://doi.org/10.32765/wartaihp.v39i2.7079","url":null,"abstract":"","PeriodicalId":393161,"journal":{"name":"Warta Industri Hasil Pertanian","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121862133","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}

{"title":"Penyusunan Informasi Nilai Gizi pada Kemasan Keripik Buah di UMKM Darsa berdasarkan Peraturan BPOM","authors":"Syahrizal Nasution, Isnaini Rahmadi, Dea Tio Mareta, Lasuardi Permana, Ilham Marvie, Samsu Udayana Nurdin","doi":"10.32765/wartaihp.v39i2.7122","DOIUrl":"https://doi.org/10.32765/wartaihp.v39i2.7122","url":null,"abstract":"","PeriodicalId":393161,"journal":{"name":"Warta Industri Hasil Pertanian","volume":"36 143 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125937764","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}

{"title":"Pengaruh Temperatur Spray Drying dan Konsentrasi Maltodekstrin terhadap Karakteristik Kimia dan Organoleptik Serbuk Minuman Instan Bayam Merah (Amaranthus tricolor L.)","authors":"Ir. Lukman Junaidi, Hendra Wijaya, Ayum Dianingsih, Dudung Angkasa","doi":"10.32765/wartaihp.v39i2.7718","DOIUrl":"https://doi.org/10.32765/wartaihp.v39i2.7718","url":null,"abstract":"","PeriodicalId":393161,"journal":{"name":"Warta Industri Hasil Pertanian","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126389584","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}

{"title":"Pengaruh Formulasi Tepung Kimpul Pragelatinisasi dan Isolat Protein Kedelai terhadap Karakteristik Sifat Fisikokimia dan Sifat Organoleptik Makaroni Goreng","authors":"Ahmad Nafi’, Rina Dian Safitri, Giyarto -, D. Setiawan, Nurud Diniyah","doi":"10.32765/wartaihp.v39i2.7163","DOIUrl":"https://doi.org/10.32765/wartaihp.v39i2.7163","url":null,"abstract":"","PeriodicalId":393161,"journal":{"name":"Warta Industri Hasil Pertanian","volume":"486 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116529038","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}

{"title":"Penentuan Struktur Tiga Dimensi dan Profil Hasil Hidrolisis Protein Alergen Arginin Kinase Secara in silico","authors":"Indria Mahgfirah, Endang Prangdimurti, Nurheni Sri Palupi, Hendra Wijaya","doi":"10.32765/wartaihp.v39i1.7612","DOIUrl":"https://doi.org/10.32765/wartaihp.v39i1.7612","url":null,"abstract":"ABSTRAK: Alergi pangan ialah suatu reaksi hipersensitivitas melalui mekanisme imunologis setelah terpapar alergen dari suatu bahan pangan. Arginin kinase dengan kode alergen (Pen m 2) merupakan alergen yang terdapat di bahan pangan udang windu ( Penaeus monodon ) dan dapat memicu terjadinya alergi. Tujuan dari penelitian ini untuk mendapatkan struktur tiga dimensi dan mendapatkan profil hidrolisat arginin kinase secara in silico . Metode penelitian identitas karakteristik fisikokimia arginine kinase family, molekul, nilai grand average of hidropathicity (GRAVY) indeks kestabilan. ialah penentuan struktur tiga dimensi. ialah memprediksi profil hasil hidrolisis protein alergen arginin kinase secara enzimatis (pepsin, dan kimotripsin) dan non-enzimatis (asam format). Hasil penelitian ini menjelaskan bahwa Pen m 2 merupakan family ATP:guanido phosphotransferase dengan pola kinase fosfagen. Struktur tiga dimensi Arginin kinase (Pen m 2) memiliki hasil identitas sekuens 96,91% dan nilai Ramachandran favoured ialah 97,18%. Hidrolisis arginin kinase menggunakan enzim pepsin, kimotripsin dan tripsin menghasilkan peptida terpanjang 11 asam amino (berat molekul 1210 Da), sehingga menunjukkan penurunan alergenisitas arginin kinase (Pen m 2). Hidrolisis menggunakan asam format menghasilkan peptida terpanjang ialah 69 asam amino (berat molekul 7590 Da) yang masih berpotensi alergenik Kata kunci: arginin kinase, in silico , pemotongan peptida, SWISS-MODEL, udang ABSTRACT: Food allergy is a hypersensitivity reaction through an immunological mechanism after exposure to an allergen from a food ingredient. Arginine kinase with an allergen code (Pen m 2) is an allergen found in tiger prawns (Penaeus monodon) and can trigger allergies. This study aimed to obtain a three-dimensional structure and an in silico profile of arginine kinase hydrolyzate. The research method in the first stage is the search for identity and physicochemical characteristics of arginine kinase in the form of family, molecular weight, theoretical pI value, and grand average of hydropathicity (GRAVY) and stability index. The second stage is the determination of the three-dimensional structure. The third step is to predict the profile of the hydrolysis of the allergen arginine kinase protein enzymatically (pepsin, trypsin and chymotrypsin) and non-enzymatically (formic acid). The results of this study explain that Pen m 2 is a family of ATP:guanido phosphotransferases with a phosphagen kinase pattern. The three-dimensional structure of Arginine kinase (Pen m 2) has a sequence identity result of 96.91%, and the Ramachandran favoured value is 97.18%. Hydrolysis of arginine kinase using the enzymes pepsin, chymotrypsin and trypsin resulted in the longest peptide of 11 amino acids (molecular weight 1210 Da), thus indicating a decrease in the allergenicity of arginine kinase (Pen m 2). Hydrolysis using formic acid resulted in the most extended peptide being 69 amino acids (molecular weight 7590 Da) whi","PeriodicalId":393161,"journal":{"name":"Warta Industri Hasil Pertanian","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121353353","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}

{"title":"Pengaruh Proses Perebusan Terhadap Profil Bobot Molekul dan Tingkat Alergenisitas Protein pada Udang Vaname (Litopenaeus vannamei)","authors":"Puji Astuti, Nurheni Sri Palupi, D. Faridah","doi":"10.32765/wartaihp.v39i1.7438","DOIUrl":"https://doi.org/10.32765/wartaihp.v39i1.7438","url":null,"abstract":"( protein (BM) protein Metode digunakan penelitian adalah metode kadar protein dengan metode Bradford, bobot molekul metode elektoroforesis sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), dan ABSTRACT: Vaname shrimp ( Litopenaeus vannamei ) in some people can trigger allergies when consumed. The purpose of this study was to obtain a characterization related to changes in the molecular weight profile (BM) of allergen protein and the level of allergenicity of vaname shrimp during the boiling process. The methods used in this research are boiling method, extraction method, soluble protein content test using Bradford method, molecular weight profile test using SDS-PAGE method, and allergenicity test using ELISA method. The results showed that the process of boiling vaname shrimp at temperature of 100 o C for 10 minutes can cause significant decrease in dissolved protein levels by the Bradford method, which is 95.61%. The SDS-PAGE profile showed that there were several protein bands that were lost during the boiling process, and there were also several protein bands suspected as allergens in heat-resistant vaname shrimp, namely troponin, tropomyosin and paramyosin with molecular weight (BM) measurements respectively. 29, 37, and 103 kDa. Thus, it can be concluded that the boiling process of vaname shrimp at a temperature of 100 o C for 10 minutes can affect the protein BM profile of white vaname shrimp, but has not been able to significantly reduce the level of allergenicity.","PeriodicalId":393161,"journal":{"name":"Warta Industri Hasil Pertanian","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130434786","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}

{"title":"Sifat Fisikokimia dan Organoleptik Sari Buah Pedada (Sonneratia caseolaris) dengan Penambahan Kolagen Sisik Ikan Bandeng (Chanos chanos, Forskal) dan Karaginan Sebagai Stabilizer","authors":"Yus Isnainita Wahyu, Yunike Anggita Putriani, Puji Sugeng Ariadi","doi":"10.32765/wartaihp.v39i1.6725","DOIUrl":"https://doi.org/10.32765/wartaihp.v39i1.6725","url":null,"abstract":"","PeriodicalId":393161,"journal":{"name":"Warta Industri Hasil Pertanian","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124503980","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}

{"title":"Penerapan Sistem GMP (Good Manufacturing Practices) pada Usaha Mikro Tahu Tempe Benjo di Desa Lambusa Kabupaten Konawe Selatan","authors":"Dhian Herdhiansyah, Fitrawati Fitrawati, Tamrin Tamrin, A. Asriani","doi":"10.32765/wartaihp.v39i1.6639","DOIUrl":"https://doi.org/10.32765/wartaihp.v39i1.6639","url":null,"abstract":"Good Manufacturing Practices ABSTRACT: This study aims to determine the application of the GMP system in the micro-business of tofu and tempe benjo in Lambusa Village, Konda District, South Konawe Regency. The research method used a survey method on tofu and tempe benjo micro-enterprises and analyzed descriptively quantitative. The research subjects are (a) the building where the food product is held, (b) the processing method of the food product, (c) the equipment used, and (d) the staff. The results showed that the application of the Good Manufacturing Practices (GMP) system for micro-enterprises tofu and tempe benjo was categorized as effective, as seen in (a) the condition of building sanitation (66%); (b) sanitary conditions in the processing of food products (86%); (c) the state of the equipment used (58%), and (d) the state of employee hygiene (55%). The sum of (a) the sanitary condition of the building; (b) sanitation of food product processing methods; (c) sanitation condition of the equipment used, and (d) The average employee hygiene which, if averaged from the four aspects assessed, the result is 66.25%. so that it falls into the effective category.","PeriodicalId":393161,"journal":{"name":"Warta Industri Hasil Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130658211","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}

{"title":"Potensi Multiherbal Daun Benalu Teh (Scurrula oortiana), Batang Pasak Bumi (Eurycoma longifolia Jack) dan Batang Pulai (Alstonia scholaris) Sebagai Antioksidan","authors":"Prof. (Riset) Dr. Partomuan Simanjuntak M.Sc., Andi Saptaji Kamal, Nofeli Waruwu, Bustanussalam Bustanussalam, Leny Helawati","doi":"10.32765/wartaihp.v39i1.6947","DOIUrl":"https://doi.org/10.32765/wartaihp.v39i1.6947","url":null,"abstract":"Penelitian potensi aktivitas antioksidan kombinasi multi ekstrak benalu teh, batang pasak bumi, dan batang pulai perbedaan metode ekstraksi dan jenis pelarut serta analisis senyawa kimia yang mempunyai potensi aktivitas antioksidan paling tinggi. Ekstraksi dilakukan dengan cara maserasi dalam etanol 96 % dan refluks dengan akuades. Kombinasi gabungan ekstrak dan gabungan herbal dibuat dengan ratio (1:1:1), (1:1:2), (1:2:1), dan (2:1:1) kemudian diuji aktivitas antioksidan dengan reagen DPPH (2,2-Difenil-1-pikrilhidrazil). Kombinasi multi-ekstrak dan multi-herbal yang memiliki daya hambat paling tinggi diidentifikasi dengan analisis Kromatografi Gas-Spektrometri Massa (KG-MS). Hasil penelitian menunjukkan bahwa kombinasi multi-ekstrak etanol memiliki aktivitas antioksidan sebesar IC 50 19,18 ppm dan kombinasi multi-herbal etanol sebesar IC 50 17,98 ppm. Hasil analisa KG-MS pada ekstrak etanol multi-herbal menunjukkan bahwa senyawa kimia aktif yang berperan ABSTRACT: The leaves of tea parasite (Scurrula oortiana), stems of pasak bumi (Eurycoma longifolia Jack), and stems of pulai (Alstonia scholaris) have been found to be of benefit as an antioxidant. This research aims to know the potential antioxidant activity of combination of multi-extract and multi-herbal tea parasite leaves, pasak bumi stems, and pulai stems based on different extraction methods and variation of solvents and to analysis of chemical compounds that have the highest potential antioxidant activity. Extraction of bioactive compounds was carried out by maceration method extraction using 96% ethanol and reflux using distilled water. The combination of multi-extracts and multi-herbs was made in a ratio of (1:1:1), (1:1:2), (1:2:1), and (2:1:1) and then tested for antioxidant activity by DPPH reagent (2,2-Diphenyl-1-picrylhydrazyl). The combination of multi-extracts and multi-herbs that had the highest inhibition value was identified by gas chromatography-mass spectra (GC-MS) analysis.nThe results showed that the ethanol multi-extract combination had an antioxidant activity of IC 50 19.18 ppm and the multiherbal ethanol combination IC 50 17.98 ppm. Gas Chromatography-mass spectra analysis on multi-herbal ethanol extracts showed that the active chemical compounds that act as antioxidants in a 2:1:1 combination were caffeine.","PeriodicalId":393161,"journal":{"name":"Warta Industri Hasil Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130275377","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}

{"title":"Pengaruh Waktu Fermentasi terhadap Serat Pangan dan Daya Cerna Protein Tepung Jewawut (Setaria italica) Menggunakan Ekstrak Kubis Terfermentasi","authors":"Diode Yonata, Boby Pranata, Nurhidajah Nurhidajah","doi":"10.32765/wartaihp.v39i1.6650","DOIUrl":"https://doi.org/10.32765/wartaihp.v39i1.6650","url":null,"abstract":"","PeriodicalId":393161,"journal":{"name":"Warta Industri Hasil Pertanian","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122051888","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}