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Suriana Laga
Food Technology Department, Agriculture Faculty, University Of Bosowa, Makassar, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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The influence of Temperature and Vacuum Pressure on Water Vaporization, Volume Changes and Density Ratio of Fruit Chips During Vacuum Frying Jamaludin, Jamaludin; Suardy, Suardy; Siswantor, Siswantor; Laga, Suriana
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

During vacuum frying process of product (fruit), simultanous heat and masstransfers occur. Heat transfer from hot oil to product surface, and into product causeswater to evaporate. This makes changes of volume and density ratio of fried products.This research aims to investigate the infulence of water vaporization on volume anddensity ratio changes of product during vacuum frying process. The samples are jackfruits fried at temperature of 90 and 100OC with frying duration of 15-16 minutes atvacuum pressure of 10 and 15 kPa (absolute pressure). All water in products isassumed to be free water causing shrinkage and puffing, and also decreasing andincreasing of product pores, if the water is removed. The observed parameters are water vaporization of volume and density ratio change. The result showed thattemperature and vacuum pressure influenced water vaporization, volume change, anddensity ratio of product. The rate of volume and density ratio changes were affected byrate of water vaporization. If the water vaporization was not stable yet, decreasing andincreasing of pores occurred. After being stable, puffing and pore increasing started tooccur untill the end of frying.Keywords: temperature, vacuum pressure, water content, volume and porousity
Pengaruh Suhu dan Tekanan Vakum Terhadap Penguapan Air, Kekerasan dan Kerenyahan Keripik Buah Selama Proses Penggorengan ., Jamaluddin; ., Suardy; Laga, Suriana
Teknik Mesin "TEKNOLOGI" Vol 13, No 3 Apr (2011)
Publisher : Universitas Negeri Makassar

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Abstract

Hard and crunchy textures are specific properties of fried product prefered by consummers. To have hard and crunchy textures being appropriate with consummer taste, it is necessary to pay attantion the raw material and the changes occurred during frying process. The objective of this research is to study the effect of temperature and pressure on the texture of fruit chips during vacuum frying process. The samples are jack fruits fried at temperature of 90 and 100OC, with frying duration of 15-16 minutes at vacuum pressure of 10 and 15 kPa. All water in products is assumed to be free water causing texture change if the water is removed. The observed parameters are hardness, crunchiness, water content, temperature, and vacuum pressure. The research result showed that temperature and vacuum pressure affected hardness, cruchiness and water vaporization of product during frying. The changing rates of hardness and crunchiness were affected by vaporizing rate of free water according to water content in product. The model of hardness and crunchiness changes as a fuction of water vaporization could be used to predict changes of hardness and crunchiness of product during vacuum frying process. Keywords: temperature, pressure, water content, hardness and crunchiness
Organoleptic Quality of Corn Flour (Zea mays l.) by Oven Method Abriana, Andi; Tenri Fitriyah, Andi; Laga, Suriana; Sumiati, Sumiati
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.234

Abstract

Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category.
PENANGANAN PASCA PANEN SAYUR BROKOLI DI KABUPATEN ENREKANG Abriana, Andi; Laga, Suriana
Jurnal Ilmiah Ecosystem Vol. 19 No. 1 (2019): ECOSYSTEM VOL 19 NO. 1 Januari - April 2019
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

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Abstract

Broccoli vegetables are one of the vegetables included in the cabbage tribe produced in Baroko Subdistrict, Enrekang Regency, which has high economic value with good quality production, so post-harvest handling needs to be done so that it remains qualified according to consumer demand. This study aims to determine how to handle post-harvest broccoli vegetables and the quality of broccoli in the garden and after transportation. The usefulness of this study is that it can provide a deeper understanding of the handling of post-harvest broccoli vegetables. Farmers can also use the results of this study to add insight into the post-harvest process, and as information material for broccoli vegetable farmers and subsequent research. The postharvest handling stage of broccoli consists of harvesting, collecting, sorting, cleaning, grouping, packaging, and transportation; the color of broccoli vegetables in the garden remains greenish and at the supermarket broccoli changes color because of the flowers from broccoli having black spots; and the diameter of 10-12 cm broccoli vegetables transported to supermarkets (Makassar), while broccoli vegetables with diameters below 10-12 cm are sold in traditional markets.
Penggunaan Edible Coating Dalam Pengawaten Buah Kelengkeng Dimocarpus longan Lour Laga, Suriana; Sutanto, Saiman; Fatmawati, Fatmawati; Halik, Abd.; Sheyoputri, Aylee Christine Alamsyah
Jurnal Ilmiah Ecosystem Vol. 21 No. 2 (2021): ECOSYSTEM Vol. 21 No 2, Mei - Agustus Tahun 2021
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v21i2.1126

Abstract

Masalah yang sering muncul  pada buah-buahan adalah adalah cepatnya mengalami kerusakan karena proses respirasi dan transpirasi sehingga akan memperpendek umur simpan. Salah satu upaya memperpanjang kesegaran buah Kelengkeng dengan pemakaian Edible Coating.  Penelitian ini bertujuan untuk mengetahui kemampuan Edible Coating sebagai pengemas buah Kelengkeng selama penyimpanan. Perlakuan penelitian terdiri atas aplikasi Edible Coating (Kontrol) dan lama penyimpanan (1 hari, 2 hari, 3 hari, 4 hari, 5 hari dan 6 hari). Parameter yang diamati adalah susut berat, kadar air dan warna. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial dengan dua kali ulangan. Pengaruh perlakuan aplikasi Edible Coating dan lama penyimpanan berpengaruh sangat nyata terhadap susut berat, kadar air dan warna buah Kelengkeng. Penggunaan Edible Coating sebagai pelapis mampu mengurangi susut berat buah Kelengkeng, mempertahankan kadar air dan warna buah Kelengkeng selama penyimpanan. The problem that often arises in fruits is that they are quickly damaged due to the respiration and transpiration processes so that they will shorten their shelf life. One of the efforts to extend the freshness of Longan fruit is by using Edible Coating. This study aims to determine the ability of Edible Coating as a packaging for longan fruit during storage. The research treatment consisted of Edible Coating application (Control) and storage time (1 day, 2 days, 3 days, 4 days, 5 days and 6 days). Parameters observed were weight loss, moisture content and color. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of Edible Coating application treatment and storage time had a very significant effect on weight loss, moisture content and color of Longan fruit. The use of Edible Coating as a coating is able to reduce the weight loss of longan fruit, maintain water content and color of longan fruit during storage
Komposit Rumput Laut Dan Surimi Lele Terhadap Mutu Bakso Halik, Abdul; Fatmawati, Fatmawati; Sutanto, Saiman; Laga, Suriana; Ramdanis, Ramdanis
Jurnal Ilmiah Ecosystem Vol. 21 No. 3 (2021): ECOSYSTEM Vol. 21 No 3, September - Desember Tahun 2021
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v21i3.1255

Abstract

Produksi rumput laut (Eucheuma cottonii) di Sulawesi Selatan meningkat signifikan dan berkontribusi terhadap total produksi di Indonesia. Namun peningkatan produksi belum dimanfaatkan secara maksimal khususnya pada bidang pangan. Fakta ini sangat berkaitan dengan strategi dalam pengololahan pasca panen. Salah satu strategi pengolahan diversifikasi produk pangan yakni membuat bakso dengan surimi ikan lele. Tujuan penelitian untuk menganalisis pengaruh komposit surimi ikan lele (Clarias) dan bubur rumput laut (Eucheuma cottonii), terhadap mutu bakso. Metode penelitian eksperimen, yang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor dan  empat perlakuan, yaitu: faktor A sebagai perlakuan persentase bubur rumput laut (30%, 20%, 10%, dan  0%), sedangkan faktor B sebagai perlakuan persentase surimi lele (45%, 55%, 65%, dan 75%) dengan tiga kali ulangan. Parameter penelitian kadar protein, dan (uji sensorik dengan skalah hedonik) terhadap warna, aroma, tekstur, dan citarasa. Hasil penelitian diperoleh kandar protein bakso terendah 13,02% dan tertinggi 19,95% sehingga semua perlakuan memenuhi Syarat Mutu Bakso Ikan SNI No. 01-3818:2014. Sedangakan perlakuan 10% bubur rumput laut dan 65% surimi uji organoleptik memiliki nilai kesukaan warna (3,95/suka), aroma (3,93/suka), tekstur/kekenyalan (3,93/suka), dan citarasa (4,12/suka). Berdasarkan rerata nilai disimpulkan bahwa uji organoleptik bakso oleh panelis berada pada level suka. The production of seaweed (Eucheuma cottonii) in South Sulawesi increased significantly and contributed to the total production in Indonesia. However, the increase in production has not been used optimally, in the food sector. This fact is closely related to strategies in post-harvest processing. One of the food product diversification processing strategies is the manufacture of meatballs with catfish surimi. The purpose of the study was to analyze the effect of the composite of catfish surimi (Clarias) and seaweed (Eucheuma cottonii), on the quality of meatballs. Experimental research method, using Completely Randomized Design (CRD) with two factors and four treatments, namely: factor A as the percentage treatment of seaweed slurry (30%, 20%, 10%, and 0%), while factor B as the percentage treatment catfish surimi (45%, 55%, 65%, and 75%) with three replications. Research parameters protein content, and (sensory test with hedonic scale) on color, aroma, texture, and taste. The results obtained that the lowest protein content of meatballs was 13.02% and the highest was 19.95% so that all treatments met the Quality Requirements for Fish Meatballs SNI No. 01-3818:2014. Meanwhile, the treatment of 10% seaweed porridge and 65% surimi organoleptic test had a preference value of color (3.95/like), aroma (3.93/like), texture/elasticity (3.93/like), and taste (4.12/like). Based on the average value that the organoleptic test of meatballs by the panelists, was at the level of liking.
PENGARUH SUHU DAN TEKANAN VAKUM SELAMA PROSES PENGGORENGAN TERHADAP PENGUAPAN AIR, KEKERASAN DAN KERENYAHAN KERIPIK BUAH Jamaluddin -; Siswantor -; Suriana Laga
Teknotan: Jurnal Industri Teknologi Pertanian Vol 5, No 2 (2011)
Publisher : Fakultas Teknologi Industri Pertanian

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Abstract

Tekstur keras dan renyah merupakan sifat khas produk goreng yang disukai konsumen. Untuk menghasilkan tekstur produk goreng yang keras dan renyah sesuai dengan selera konsumen, perlu diperhatikan kondisi bahan bakudan perubahan yang terjadi selama proses penggorengan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan tekanan terhadap tekstur keripik buah selama proses penggorengan pada kondisi vakum. Sampel penelitian adalah buah nangka digoreng pada suhu 90 dan 100 OC, lama penggorengan 15 – 60 menit dan tekanan vakum 10 dan 15 kPa. Seluruh air yang ada dalam padatan dianggap sebagai air bebas yang menyebabkan terjadinya perubahan tekstur jika dihilangkan. Parameter yang yang diamati adalah kekerasan, kerenyahan kadar air, suhu, dan tekanan vakum. Hasil penelitian menunjukkan suhu dan tekanan vakum mempengaruhi perubahan kekerasan, kerenyahan produk dan penguapan air dalam padatan selama penggorengan. Laju perubahan kekerasan dan laju perubahan kerenyahan dipengaruhi oleh laju penguapan air bebas sesuai dengan kandungan air dalam padatan. Kata kunci: Suhu, Tekanan, Kadar air, Tekstur
Organoleptic Quality of Corn Flour (Zea mays l.) by Oven Method Andi Abriana; Andi Tenri Fitriyah; Suriana Laga; Sumiati Sumiati
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.234

Abstract

Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category.
Studi Formula Permen Jelly Gelatin Dengan Buah Naga Merah Hylocereus polyrhizus L. Fatmawati, Fatmawati; Halik, Abdul; Sutanto, Saiman; Laga, Suriana; Pance, Yohanes
Jurnal Ilmiah Ecosystem Vol. 22 No. 2 (2022): ECOSYSTEM Vol. 22 No 2, Mei - Agustus Tahun 2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v22i2.1522

Abstract

Buah naga merah memiliki kandungan gizi dan air yang tinggi, sehingga mudah mengalami kerusakan. Oleh sebab itu dibutuhkan pengolahan agar dapat meminimalisir volume kerusakan, serta dapat menghasilkan prodak baru yang lebih awet. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi campuran gelatin dan ekstrak buah naga merah yang tepat dalam pembuatan permen jelly. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial. Faktor pertama konsetrasi sari buah naga merah (50; 45; 40)% dan faktor kedua konsentrasi gelatin (8; 13; 18)% dan 3 kali ulangan. Parameter yang diamati kadar air, vitamin-C, dan uji organoleptik meliputi: warna, aroma, tekstur, dan citarasa. Data penelitian diolah dengan teknik analisis sidik ragam ANOVA dengan uji lanjut Beda Nyata Terkecil (BNT). Hasil penelitian diperoleh permen jelly terbaik yaitu 50% sari buah naga merah dan 8% gelatin, hasil ini berdasarkan penilaian dari 25 panelis setengah terlatih terhadap warna 4,79 (suka) dan aroma 4,79 (suka), tekstur /kekenyalan 4,09 (suka) dan citarasa 4,05 (suka). Sedangkan vitamin-C 0,83%, dan kadar air 64,15% permen jelly semua perlakuan melebihi standar mutu permen lunak dari SNI No.3547.02-2008 yaitu kadar air permen lunak maksimal 20%.
Kajian Perbandingan Bahan Dengan Pelarut Terhadap Pektin Dari Kulit Buah Markisa Laga, Suriana; Sutanto, Saiman; Fatmawati, Fatmawati; Halik, Abdul
Jurnal Ilmiah Ecosystem Vol. 22 No. 2 (2022): ECOSYSTEM Vol. 22 No 2, Mei - Agustus Tahun 2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v22i2.1557

Abstract

Pemanfaatan limbah kulit buah markisa yang melimpah untuk digunakan sebagai sumber pektin. Telah diteliti pengaruh perbandingan bahan dengan larutan pengekstrak terhadap sifat-sifat pektin kulit buah markisa. Penelitian  bertujuan untuk melihat pengaruh perbandingan bahan dengan larutan pengekstrak terhadap Total Pektindan mutu pektin yang dihasilkan.Perlakuan penelitian terdiri atas perbandingan bahan dengan larutan pengekstrak ( 1: 5, 1 ; 10, 1 : 15 dan 1 : 20 ). Parameter yang diamati adalah total pektin, kadar air, kadar metoksil dan kadar asam poligalakturonat. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola factorial dengan dua kali ulangan.Pengaruh perbandingan bahan dengan pelarut berpengaruh nyata terhadap total pektin tetapi tidak berpengaruh nyata terhadap kadar air, kadar metoksil dan kadar asam poligalakturonat pektin kulit buah Markisa.. Semakin banyak penggunaan pelarut  total pektin kulit buah Markisa yang dihasilkan semakin tinggi. Total pektin tertinggi diperoleh dengan perbandingan bahan dengan pelarut 1 : 20 yaitu 14,28%. Utilization of abundant passion fruit peel waste to be used as a source of pectin. The effect of the ratio of the material with the extracting solution on the pectin properties of passion fruit peel has been investigated. The aim of the study was to see the effect of the ratio of the ingredients to the extracting solution on the total pectin and the quality of the pectin produced. The research treatment consisted of the ratio of the ingredients to the extracting solution (1:5, 1; 10, 1:15 and 1:20). Parameters observed were total pectin, water content, methoxyl content and polygalacturonic acid content. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of the ratio of material to solvent had a significant effect on total pectin but had no significant effect on water content, methoxyl content and polygalacturonic acid content of passion fruit rind. Passion fruit rind pectin produced was higher. The highest total pectin was obtained with a ratio of material to solvent of 1: 20, namely 14.28%.
Co-Authors Abdul Halik Andi Abriana Andi Abriana, Andi Andriani, Adinda Anugrah, Salsabila Permata Aylee Christine Alamsyah Sheyoputri Azis , Rosdiani Azis, Rosdiana Fatmawati Fatmawati Fitriyah, Andi Tenri Halik , Abdul IZZAH, NURUL Jamaluddin - Jamaluddin Jamaluddin Jamaludin . Khaerunnisa Khaerunnisa, Khaerunnisa Marwah, Marwah H. Masitah, St. Pance, Yohanes Ramdanis, Ramdanis Raodatul Jannah Siswantor - Siswantor Siswantor Suardy . Suardy Suardy Sumiati Sumiati Sumiati Sumiati Sutanto, Saiman Ton, Semris Novenri Marsantri