Reduksi Kadar Aflatoksin B1 (AFB1) pada pengolahan Kacang garing melalui Optimasi Peremdaman, Pemanasan, dan Penekanan=Reducing the Rate ofAflatoxin Bt (AFBJ on Roasted Peanut Processing Through Optimization of Soaking,
ABSTRACT This research was aimed to learn reducing ability of the rate of j from low fat roasted peanut processing, and that processing of modification with the EOW (Electrolyzed Oxidizing Water) solution. Research conducted by running low fat roasted peanut processing modification, which consisted...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
2005
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| _version_ | 1797017610172235776 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | ABSTRACT
This research was aimed to learn reducing ability of the rate of j from low fat roasted peanut processing, and that processing of modification with the EOW (Electrolyzed Oxidizing Water) solution.
Research conducted by running low fat roasted peanut processing modification, which consisted of phase sequence : peanut soaking in the CaCO3 solution, peanut drying, oil peanut separation with the hydraulics emphasis, form reconstitution of peanut cake with soaking the peanut in NaCl solution or EOW solution, and peanut cake roasting. Reducing AFB: rate during processing, measured in the early and after of processing phase with the ELISA (Enzyme-Linked Immunosorbent assay).
The result showed that the low fat roasted peanut processing (with NaCl solution) reduced the rate of AFBj accumulatively about 57%. Modification and optimization of low fat roasted peanut processing with the EOW solution improved the accumulative reducing ability of AFBj from that processing become 94%. The optimal condition reached at value of pH of EOW solution about 3.28 (1067.8 mV), temperature at 36.4 °C, and pressure at 0.68 arm.
Keywords: Aflatoxin B1 (AFBJ � roasted peanut �ability of reducing AFB, |
| first_indexed | 2024-03-13T18:33:04Z |
| format | Article |
| id | oai:generic.eprints.org:17500 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:33:04Z |
| publishDate | 2005 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:175002014-06-18T00:27:29Z https://repository.ugm.ac.id/17500/ Reduksi Kadar Aflatoksin B1 (AFB1) pada pengolahan Kacang garing melalui Optimasi Peremdaman, Pemanasan, dan Penekanan=Reducing the Rate ofAflatoxin Bt (AFBJ on Roasted Peanut Processing Through Optimization of Soaking, Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACT This research was aimed to learn reducing ability of the rate of j from low fat roasted peanut processing, and that processing of modification with the EOW (Electrolyzed Oxidizing Water) solution. Research conducted by running low fat roasted peanut processing modification, which consisted of phase sequence : peanut soaking in the CaCO3 solution, peanut drying, oil peanut separation with the hydraulics emphasis, form reconstitution of peanut cake with soaking the peanut in NaCl solution or EOW solution, and peanut cake roasting. Reducing AFB: rate during processing, measured in the early and after of processing phase with the ELISA (Enzyme-Linked Immunosorbent assay). The result showed that the low fat roasted peanut processing (with NaCl solution) reduced the rate of AFBj accumulatively about 57%. Modification and optimization of low fat roasted peanut processing with the EOW solution improved the accumulative reducing ability of AFBj from that processing become 94%. The optimal condition reached at value of pH of EOW solution about 3.28 (1067.8 mV), temperature at 36.4 °C, and pressure at 0.68 arm. Keywords: Aflatoxin B1 (AFBJ � roasted peanut �ability of reducing AFB, [Yogyakarta] : Universitas Gadjah Mada 2005 Article NonPeerReviewed Perpustakaan UGM, i-lib (2005) Reduksi Kadar Aflatoksin B1 (AFB1) pada pengolahan Kacang garing melalui Optimasi Peremdaman, Pemanasan, dan Penekanan=Reducing the Rate ofAflatoxin Bt (AFBJ on Roasted Peanut Processing Through Optimization of Soaking,. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=258 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Reduksi Kadar Aflatoksin B1 (AFB1) pada pengolahan Kacang garing melalui Optimasi Peremdaman, Pemanasan, dan Penekanan=Reducing the Rate ofAflatoxin Bt (AFBJ on Roasted Peanut Processing Through Optimization of Soaking, |
| title | Reduksi Kadar Aflatoksin B1 (AFB1) pada pengolahan Kacang garing melalui Optimasi Peremdaman, Pemanasan, dan Penekanan=Reducing the Rate ofAflatoxin Bt (AFBJ on Roasted Peanut Processing Through Optimization of Soaking, |
| title_full | Reduksi Kadar Aflatoksin B1 (AFB1) pada pengolahan Kacang garing melalui Optimasi Peremdaman, Pemanasan, dan Penekanan=Reducing the Rate ofAflatoxin Bt (AFBJ on Roasted Peanut Processing Through Optimization of Soaking, |
| title_fullStr | Reduksi Kadar Aflatoksin B1 (AFB1) pada pengolahan Kacang garing melalui Optimasi Peremdaman, Pemanasan, dan Penekanan=Reducing the Rate ofAflatoxin Bt (AFBJ on Roasted Peanut Processing Through Optimization of Soaking, |
| title_full_unstemmed | Reduksi Kadar Aflatoksin B1 (AFB1) pada pengolahan Kacang garing melalui Optimasi Peremdaman, Pemanasan, dan Penekanan=Reducing the Rate ofAflatoxin Bt (AFBJ on Roasted Peanut Processing Through Optimization of Soaking, |
| title_short | Reduksi Kadar Aflatoksin B1 (AFB1) pada pengolahan Kacang garing melalui Optimasi Peremdaman, Pemanasan, dan Penekanan=Reducing the Rate ofAflatoxin Bt (AFBJ on Roasted Peanut Processing Through Optimization of Soaking, |
| title_sort | reduksi kadar aflatoksin b1 afb1 pada pengolahan kacang garing melalui optimasi peremdaman pemanasan dan penekanan reducing the rate ofaflatoxin bt afbj on roasted peanut processing through optimization of soaking |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib reduksikadaraflatoksinb1afb1padapengolahankacanggaringmelaluioptimasiperemdamanpemanasandanpenekananreducingtherateofaflatoxinbtafbjonroastedpeanutprocessingthroughoptimizationofsoaking |