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All Journal Agripreneur : Jurnal Pertanian Agribisnis Indonesian Journal of Food Technology
Cahyani, Dwi Ari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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EFFECT OF VARIETY AND FERMENTATION ON TARO FLOUR PROXIMATE Setiawan, Bondan Hary; Cahyani, Dwi Ari
Agripreneur : Jurnal Pertanian Agribisnis Vol. 12 No. 2 (2023): December: Ilmu Pertanian
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/agripreneur.v12i2.4553

Abstract

Taro flour has higher protein and lower fat than rice flour. Fermentation has an important role in the degradation of complex compounds into simple compounds so that they are easily soluble. The research aims to determine the best taro varieties and determine the effect of fermentation on the taro flour proximate. The research used taro varieties Pratama 1, 2, and 3. Fermentation was carried out using tape yeast for 0 and 72 hours. The experimental design used a randomized design with 6 treatments and 4 replications. Proximate analysis was carried out on taro flour. The analysis results were tested using ANOVA. Next, a follow-up test was used to determine whether there were real differences between the various treatments using the DMRT test (Duncan Multiple Range Test). The research results showed that there were significant differences between treatments. The highest weight of flour of the Pratama 3 variety without fermentation. The highest water content is 9.67% of the Pratama 3 variety without fermentation. Ash content of Pratama 1 variety without fermentation. The highest fat content in Pratama 3 without fermentation. The highest protein content in Pratama 3 with fermentation. The highest carbohydrate content in Pratama 1 with fermentation.
Development of Functional Dawet Ayu with High Antioxidant Activity through the Addition of Torch Ginger Flower Powder with Foam Mat Srying Method Naufalin, Rifda; Wicaksono, Rumpoko; Bawono, Icuk Rangga; Cahyani, Dwi Ari; Latifasari, Nurul; Hapsari, Rahajeng Tri; Saputri, Intan Ayu Andini Ganis
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.18237

Abstract

Background: The development of functional foods has encouraged innovation in traditional Indonesian products so that they provide not only nutritional value but also physiological health benefits. Dawet ayu, a starch-based traditional beverage, has potential to be developed into a functional drink by incorporating natural antioxidant sources, one of which is torch ginger (Etlingera elatior). Aim: This study aimed to develop dawet ayu as a traditional functional beverage with high antioxidant activity through the addition of torch ginger flower powder. Methods: The powder was produced using the foam-mat drying method to preserve bioactive compounds and was then applied in dawet formulations at various concentrations. The analyzed parameters included pH, color (L*, a*, b*), and antioxidant activity using the DPPH method. Results: The results showed that the addition of torch ginger powder had no significant effect on the color and pH of dawet ayu, but significantly increased antioxidant activity, with the IC₅₀ value decreasing from 739.3 ppm to 100.2 ppm at the highest concentration. The increase in antioxidant activity was attributed to the phenolic, flavonoid, and anthocyanin compounds present in torch ginger. These findings indicate that dawet ayu enriched with torch ginger powder has strong potential as a locally sourced functional beverage with both health and economic benefits. This product can be further developed as a natural-based functional drink.
Co-Authors Bondan Hary Setiawan Hapsari, Rahajeng Tri Icuk Rangga Bawono, Icuk Rangga Nurul Latifasari Rifda Naufalin Rumpoko Wicaksono Saputri, Intan Ayu Andini Ganis