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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Functional Food and Nutraceutical Jurnal Dunia Gizi Liaison Journal of Engineering
Nurkhoeriyati, Tina
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Health Professions Nursing Public Health

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STUDY ON FUNCTIONAL INGREDIENTS AND CLAIMS OF READY TO DRINK (RTD) FRUIT JUICE IN MODERN RETAIL Fadlillah, Hendry Noer; Nurkhoeriyati, Tina; Felanesa, Lira; Utomo, Andika Wahyu
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.007 KB) | DOI: 10.33555/jffn.v1i1.5

Abstract

Fruit juices are well known as healthy food.  Consumers consume fruit juices not only to get refreshment, but also to get health benefits. The aims of this research are to identify health-related claims in juices and functional ingredients used to meet the regulation on claim requirement. The research was conducted by collecting RTD (ready to drink) juice in modern retail. All of the information on the label is recorded, identified, and classified based on regulation document, then processed and analyzed statistically. The result show, 70% of product samples provide claims on the label.  Claim on vitamin C is the most favorite one. As much as 52% of claimed products contain vitamin C ? related claim. After vitamin C, the next popular claims are regarding dietary fiber (11%) and vitamin A (10%).  Interestingly, 63% of claimed products provide more than one nutrient claims. They combine two or more nutrients content as the claim, such as vitamin C and vitamin A, fiber and vitamin C, etc. There is 20% of RTD fruit juice enriched or fortified by functional ingredients, mostly in vitamin premix.  It means, claims are not only given by addition of functional ingredients from the outside.  RTD juice industries are still able to provide the claim, without fortification or enrichment, if they can maintain the nutrient content of raw material to meet requirement of regulation on claim.
Peningkatan Isoflavon dalam Produk Berbasis Okara yang Difermentasi oleh Jamur Nurkhoeriyati, Tina; Iswaldi, Ihsan
Jurnal Dunia Gizi Vol 2, No 1 (2019): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v2i1.4146

Abstract

Isoflavon merupakan kelompok senyawa polifenol yang terkandung dalam kedelai yang diketahui memiliki efek menguntungkan bagi kesehatan dengan bertindak sebagai antioksidan, dapat mencegah kanker, osteoporosis dan penyakit kardiovaskular. Selama proses pembuatan tahu dan susu kedelai, sebagian besar kedelai terbuang dalam bentuk okara sebagai limbah. Okara diproduksi dalam volume yang besar di Indonesia. Okara, yang diangap sebagai limbah, belum dimanfaatkan secara optimal walaupun memiliki komposisi gizi yang signifikan. Meskipun dikonsumsi oleh sebagian penduduk Indonesia, penelitian tentang kandungan isoflavon dalam okara tempe atau oncom masih langka. Fermentasi substrat padat (Solid State Fermentation, SSF) dari okara oleh tiga kapang/ jamur berbeda yaitu P. ostreatus selama 10 hari (PO D-10), R. oligosporus atau N. sitophila selama tiga hari ditetapkan sebagai RO D-3 dan NS D-3, secara berturut-turut, dilakukan dalam penelitian ini. Secara umum, SSF menyebabkan peningkatan konsentrasi konjugasi aglikon isoflavon (daidzein, glicytein, dan genistein) pada okara. Uji DPPH (2,2-diphenyl-1-picrylhydrazyl) telah dilakukan dan sampel yang difermentasi relatif memiliki kapasitas antioksidan yang lebih tinggi dibandingkan kontrol. Kandungan protein (% basis kering) dari kontrol, PO D-10, RO D-3 dan NS D-3 secara berturut-turut adalah 34,8 ± 0,24, 38,3 ± 0,30, 40,4 ± 0,19, dan 39,7 ± 0,13 g/ 100 g.
Product Development of Bir Pletok (Betawinese Traditional Drink) with Coffee and Vanilla Flavor for Dip Bag Application pricilia, glorya; noer fadhillah, hendry; nurkhoeriyati, tina
Liaison Journal of Engineering Vol. 3 No. 2 (2023): Vol III
Publisher : Liaison Journal of Engineering

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Bir Pletok is a Betawinese traditional drink made of spices such as ginger, secang wood, cinnamon, pandan leaves, lime leaves, cloves, lemongrass, star anise, nutmeg, cardamom, and mesoyi wood. Due to its spice and herbs ingredients, this Betawinese traditional drink potentially has health benefits. However, as one of the non-objects of Indonesian cultural heritage, this beverage needs to be preserved its existence. Thus, this research aims to determine the optimal formulation of Bir Pletok based on consumer behavior and preference market assessment following consumer acceptance and quality (sensory, microbiology, and antioxidant activity). The market assessment, done through online questionnaires among DKI Jakarta residents, revealed that respondents who prefer Bir Pletok with coffee and prefer to drink traditional drinks that are easy to consume comprised the highest percentage. The percentage of DPPH inhibition of selected treatment 3 (T3) (8.1% ginger, 0.2% vanilla, and 6.2% coffee) was significantly higher, and the IC50 was significantly lower than the control. These results imply that T3 had a higher antioxidant activity than the control. Both control and T3 met the requirements of the total number of microbes and yeast molds referring to SNI regarding herbs and spices. In addition, the pH value results show that Bir Pletok averaged below the value of around 5.0. Keywords: Antioxidant activity, Bir Pletok, Consumer Behavior and Perceptions, DPPH, Sensory Analysis, Total Plate Count.
Effect of Drying Temperature and Slice Thickness on Drying Kinetics, Moisture Diffusivity, Energy Use, and Color Change in Convectively Dried Chayote Squash Slices Nurkhoeriyati, Tina; Rustandi, Ignatius Arya Krishna; Mwape, Mwewa Chikonkolo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.141

Abstract

Insufficient fiber intake is strongly associated with chronic diseases. Chayote squash (Sechium edule), widely available in Indonesia, has potential as a fiber source, and drying provides a practical method for its use in food products. This study evaluated the drying kinetics, specific energy consumption (SEC), total color change (ΔE*ab), and effective moisture diffusivity (Deff) of chayote slices under different temperatures (50, 60, and 70 °C) and thicknesses (3 and 6 mm) to determine the optimum drying conditions. Drying time (DT) ranged from 150 min (70 °C, 3 mm) to 350 min (50 °C, 6 mm). The approximation of diffusion and the Midilli and others models best represented the drying kinetics. The highest SEC was 3.40×10⁶ kJ·kg⁻¹ (60 °C, 3 mm), while other treatments showed no significant differences. Deff increased with temperature and thickness (3.38×10⁻¹⁰ to 1.28×10⁻⁹ m²·s⁻¹). Food color, an important factor influencing consumer acceptance, showed no significant ΔE*ab differences across treatments. The optimum drying condition determined was 70 °C with 3 mm slices (DT of 149 min, ΔE*ab of 16.62, SEC of 3.02×10⁶ kJ·kg⁻¹). These findings provide insights into designing chayote drying processes that achieve desirable quality while minimizing energy consumption.
Co-Authors Fadlillah, Hendry Noer Felanesa, Lira Ihsan Iswaldi Mwape, Mwewa Chikonkolo noer fadhillah, hendry pricilia, glorya Rustandi, Ignatius Arya Krishna Utomo, Andika Wahyu