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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Dede Robiatul Adawiyah
IPB University
Agriculture, Biological Sciences & Forestry Engineering

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Effect of Solvent Type on the Antibacterial Activity of Trigona laeviceps Propolis Extract Intan Nurul Azni; Dede Robiatul Adawiyah; Uswatun Hasanah; Nancy Dewi Yuliana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.335-345

Abstract

Propolis is a resinous compound which is mixed with saliva, wax, and other metabolic products of bees. One of the benefits of propolis is as an antimicrobial agent. The objective of this research was to determine antibacterial activity Trigona laeviceps bees propolis originating from Bogor West Java extracted with various solvents (water, ethanol, hexane). The tested bacteria consist of 2 Gram negative and 5 Gram positive bacteria. The raw propolis were characterized for gum, tannin, flavonoid, alkaloid, saponin, total phenol content, and proximate composition. Antibacterial activity was tested using the disc diffusion method. The data were analyzed using the ANOVA test and further tested with the Duncan test at a significance level of 5%. The results showed that the largest component of the sampel was lipid (65.47%). Raw propolis contains phenol (3.08 mg/g), tannin (34.45 mg/g), and flavonoid (21.88 mgQCE/g). The highest yield of propolis extract was obtained with hexane solvent (51.03%), followed by ethanol (18.17%), and water (15.58%). All propolis extracts did not have an inhibition zone against Gram-negative bacteria, but did for Gram-positive bacteria. The propolis extract using ethanol showed the highest diameter inhibition zone (16.92 mm). The finding of this study may be utilized to improve Trigona laeviceps propolis quality in Bogor.
Optimization of Sugar Reduction using Steviol Glycoside for Ready-to-Drink Sweetened Tea Mintarsih; Nuri Andarwulan; Dede Robiatul Adawiyah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2091-2101

Abstract

Excessive sugar consumption is a major contributor to increased calorie intake and the rising prevalence of obesity, particularly through sweetened ready-to-drink (RTD) teas. This study aimed to optimize formula of reduced sugar RTD tea using steviol glycoside as sweetener, in combination with maltodextrin and xanthan gum, through a mixture design approach. Steviol glycoside next called as stevia is a zero-calorie natural sweetener with a sweetness intensity approximately 300 times of sucrose. Maltodextrin was employed as filler, while xanthan gum was added to improve mouthfeel. The optimized formulation achieved a 2% reduction in sugar content using 0.009% stevia, 0.029% xanthan gum, and 1.962% maltodextrin. A reference product was formulated based on the most popular RTD jasmine black tea in the Indonesian market, which contains 7.7% (b/v) sugar per 100 mL. Result of spectrum descriptive analysis (SDA) sensory evaluation, conducted before and after ultra-high temperature (UHT) processing, showed no significant differences in sweetness, mouthfeel, astringency and jasmine aroma attributes. Compare to reference, in 100 mL product, sugar content was reduced from 7.68 to 5.78%, while total calorie slightly decreased from 30.71 to 30.13 kcal. In addition, the cost is slightly more expensive by IDR 126 per 350 mL package.
Co-Authors Intan Nurul Azni Mintarsih Nancy Dewi Yuliana Nuri Andarwulan Uswatun Hasanah