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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Pangan dan Agroindustri Jurnal Sains dan Teknologi Pangan Jurnal Pengolahan Pangan AGRITEKNO, Jurnal Teknologi Pertanian Jambura Journal of Food Technology Journal of Tropical AgriFood Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Natural
Prabowo, Sulistyo
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Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Energy Immunology & microbiology Neuroscience Physics Public Health Other

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Optimasi Aktivitas Antioksidan Minuman Herbal Celup Berbahan Bunga Telang dan Serai Jayanti, Marni; Prabowo, Sulistyo; Candra, Krishna Purnawan; Emmawati, Aswita
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (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.2025.12.1.1

Abstract

Butterfly pea flowers and lemongrass are developed as functional herbal drinks because have antioxidant benefits. The combination of the two was innovated herbal drink packaged in tea bags, so it was necessary to create an optimal formula. This study aims to measure on the response antioxidant activity and total flavonoid content from the combination of butterfly pea flower(A), lemongrass(B), and drying time(C). Additionally, the study to obtain the optimal formulation and validated its antioxidant activity, total flavonoid content, as physical characteristics (pH and color intensity) and organoleptic characteristics herbal beverage combination of butterfly pea flower and lemongrass packaged in tea bag. The research utilized a Box-Behnken design with variable combinations: (A) 0.50–1.00 g, (B) 1.00–1.50 g, and (C) 23–25 hours (using an oven drying method at approximately 55 °C). The results indicated that variables A, B, C, their interactions (AB, AC, and BC), had no significant effect (p>0.05) on antioxidant activity. However, the total flavonoid content was influenced differently. Variables B, C, and their interaction (BC) had a significant effect (p<0.05) on total flavonoid content, while other variables did not show significant effects. The optimal formulation for the herbal beverage (200 mL) is (A) 0.50 g, (B) 1.22 g, and (C) 24 hours. This formulation yielded a validated IC50 antioxidant activity of 23.36±6.62 ppm, a total flavonoid content of 255.07±25.10 mg QE/L, and satisfactory physical and organoleptic characteristics aligning with standards from previous research. The optimized formulation is recommended as a functional beverage due to its flavonoid, which provides potential antioxidant benefits for the body.
Sifat kimia, daya oles dan sifat sensoris selai kombinasi buah Pedada (Sonneratia caseolaris) dan buah Sirsak (Annona muricata) Rusmina, Rusmina; Marwati, Marwati; Prabowo, Sulistyo
Journal of Tropical AgriFood Volume 5, Nomor 2, Tahun 2023
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.5.2.2023.10336.73-79

Abstract

Selai merupakan salah satu penganekaragaman produk olahan dengan konsistensi gel atau semi padat yang dibuat dari bubur buah dengan penambahan gula. Selai diolah dari buah Pedada yang memiliki aroma yang wangi, tetapi rasanya asam dan terasa sepat, sehingga perlu dikombinasikan dengan buah Sirsak yang memiliki rasa manis dan mengandung serat yang cukup tinggi yang baik digunakan sebagai bahan baku pembuatan selai. Tujuan penelitian ini adalah untuk mempelajari pengaruh kombinasi buah Pedada dan buah Sirsak terhadap sifat kimia, daya oles dan sifat sensoris selai. Penelitian ini menggunakan Rancangan Acak Lengkap dengan lima perlakuan kombinasi buah Pedada (BP) dan buah Sirsak (BS), yaitu 100% BP, 80% BP, 60% BP, 40% BP dan 20% BP, masing-masing dilakukan tiga ulangan. Hasil penelitian menunjukkan bahwa selai dari kombinasi buah Pedada dan buah Sirsak (20% BP) mempunyai kadar air terendah dan respons sensoris keseluruhan paling disukai.
PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF TAMARIND PASTE (Tamarindus Indica L) WITH MODIFIED ELEPHANT CASSAVA (Manihot Esculenta) DERIVATIVE PRODUCT THICKENER Rahayu, Putri Nanda; Prabowo, Sulistyo; Rachmawati, Maulida
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.1

Abstract

This research was conducted to determine the effect of physical properties on elephant cassava derivative products as a thickener for tamarind paste. This study used a non-factorial completely randomized design (CRD) with 2 treatments, namely types of thickener (modified starch and mocaf) at 5 different concentrations (0%, 1%, 3%, 5%, and 10%) with 3 repetitions. The addition of 10% elephant cassava mocaf flour had the highest value based on the viscosity test with a value of 5624 mPas, in the 10% solubility test the addition of modified starch has a value of 90.47%, the speed with heating at 80℃ ranges from 45-66 seconds and the organoleptic test for taste attributes is 2.04- 2.48.
Co-Authors ., Claraneth Banin, Maghfirotin M Bernatal Saragih Br Sidabutar, Tiarida Maynita Emmawati, Aswita Fadhillah, Muhammad Arief Faisal Faisal fatur Rahman, fatur Hadi Suprapto Indradewa, Rhian Jamiah Jamiah, Jamiah Jayanti, Marni Krishna Purnawan Candra LESTARI, GISTI MALINDA Maulida Rachmawati Noviasty, Reny Rahayu, Putri Nanda Renti, Paskalia Rusmina, Rusmina Sari, Eirine Yemeima Sholeh, Agustu Solly Aryza Sukmiyati Agustin Toke, Mersiana P Yulian Andriyani, Yulian Yuliani Yuliani Yuliani, Yuliani Yunita Prasasti, Elisa