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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi Jurnal Perkotaan agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan MITRA: Jurnal Pemberdayaan Masyarakat Agro Bali: Agricultural Journal Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Indonesian Community Journal Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Jurnal Agroindustri Halal

Rianita Pramitasari

Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jakarta

Author-ID : 1126253

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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STABILITAS MIKROKAPSUL Lactobacillus acidophilus ATCC 314 TERHADAP PEMANASAN DAN PENYIMPANAN DALAM SELAI BUAH NANAS RENDAH GULA Diana Lestari; Tiffany Claudya; Rianita Pramitasari
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Fruit jam added with probiotics is an innovation in food product development. In this research, pineapple jam was made not only to increase the economic value of the pineapple but also to add the health properties due to the addition of probiotics (Lactobacillus acidophilus). The objective of the study was to evaluate the stability of L. acidophilus microcapsules ATCC 314 against heating and storage in low sugar pineapple jam. L. acidophilus was microencapsulated with emulsification method using sodium alginate and oil with Tween 80 as the emulsifier. The microcapsules size was 40-60 µm. Microencapsula-tion was found to improve the stability of L. acidophilus upon heat processing. Total healthy cells of the microencapsulated probiotics heated at 40 and 50°C (1.4x107 CFU/mL; 6.9x106 CFU/mL) were higher than the free probiotic cells (7.9x106 CFU/mL; 4.5x106 CFU/mL). The stability of the encapsulated probiotics in pineapple jam at 4°C (14 days of storage) was also better than that of the free cells. Conclusively, micro-encapsulation process with alginate could increase probiotic stability, thus can be considered in probiotic pineapple jam development.

Formulasi Bubuk Minuman Berbahan Dasar Beras Hitam (Oryza sativa L. indica) untuk Lansia Penyandang Diabetes Mellitus Tipe 2 Rianita Pramitasari; Mary Astuti; Yustinus Marsono
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to get a formula of black rice powder beverage for elderly with type 2 diabetes mellitus. The formulation was done by mixing gelatinized black rice powder with black soybean protein extract, black rice anthocyanin extract, aspartame, and salt based on total energy calculation, taste, and anthocyanin content. The analysis included chemical composition (moisture, ash, total protein, total lipid, and carbohydrate content) of gelatinized black rice, black soybean protein extract, and total anthocyanin content. Nutritional composition, sensory, antioxidant, and recommended dietary allowance of beverage powder was examined. The result showed that each serving with weight 19.91 g/200 mL contained 100 mg of anthocyanin, 10.34 g of carbohydrate, 5.91 g of protein, and 0.77 g of fat. The beverage had 4.8 (neutral-rather like) of preference level based on sensory analysis in elderly. The antioxidant activity based on DPPH radical scavenging ability was 93.33±0.95 % of and could suffice 3.6–4.52% of total energy/serving based on recommended dietary allowance. ABSTRAKPenelitian ini bertujuan untuk mendapatkan formula minuman bubuk berbahan dasar beras hitam untuk lansia penyandang diabetes mellitus (DM) tipe 2. Formulasi minuman bubuk dilakukan dengan mencampur bubuk nasi beras hitam dengan ekstrak protein kedelai hitam, ekstrak antosianin beras hitam, aspartam, dan garam dapur berdasarkan perhitungan energi total, cita rasa, dan kadar antosianin total. Analisis meliputi komposisi kimia (kadar air, abu, protein total, lemak total, dan karbohidrat) bubuk nasi beras hitam, ekstrak protein kedelai hitam dan kadar antosianin total. Pada minuman bubuk hasil formulasi dihitung komposisi nilai gizi, uji kesukaan, aktivitas antioksidan, dan Angka Kecukupan Gizi (AKG). Hasil penelitian menunjukkan bahwa satu takaran saji dengan berat 19,91 g/200 mL mengandung antosianin 100 mg/takaran saji, karbohidrat 10,34 g, protein 5,91 g, dan lemak 0,77 g. Minuman yang dihasilkan memiliki tingkat kesukaan sebesar 4,8 (netral-agak menyukai) berdasarkan uji sensoris pada lansia, memiliki aktivitas antioksidan 93,33±0,95% berdasarkan kemampuan penangkapan radikal DPPH, dan mampu mencukupi 3,68–4,52% kebutuhan energi total/takaran saji berdasarkan AKG lansia per hari.

Evaluasi Sensori, Nilai Gizi, dan Sifat Fisik Cookies Kedelai Hitam untuk Ibu Menyusui Rianita Pramitasari; Gracia Halim; Vivitri Dewi Prasasty
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.1-8

The purpose of this study was to get sensory attributes and determine the nutrient composition and physical property of black soybean cookies for breastfeeding mothers. Cookies were made from 5 ratio variations of wheat flour : black soybean flour with baking temperature 1350C for 30 minutes. Further analysis of sensory (taste, flavor, color, texture, aftertaste, and overall; physical property (hardness); and chemical analysis (moisture, protein, lipid, ash, and carbohydrate) to determine the nutritional composition. The results showed that the cookies with ratio wheat flour : black soybean 75:25 was the most preferred cookies by panelists. One cookies contained 3.17 grams of carbohydrate; 0.62 grams of protei; and 1.62 grams of lipid. It could suffice 1.12% of total energy based on Recommended Dietary Allowance of breastfeeding mother per day. The level of hardness was 21.90 N, higher than the control cookies without black soybean flour. Key words : cookies, black soybean, breasfeeding mother.

Efek Penambahan Gula Kelapa dan Lemak Kakao terhadap Ekstrak Alga Cokelat yang Mengandung Fukosantin dalam Formulasi Foodbars Agustina Dwi Retno Nurcahyanti; Rianita Pramitasari; Intan Harmae Setiawan; Dion Notario
Jurnal Aplikasi Teknologi Pangan Vol 10, No 3 (2021): Agustus 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.8366

Alga cokelat mengandung pigmen karotenoid yang didominasi oleh fukosantin dengan aktivitas antioksidan yang tinggi. Karotenoid dari alga cokelat, termasuk fukosantin, belum sepenuhnya dimanfaatkan dalam formulasi pangan karena sifatnya yang kurang stabil. Karotenoid yang akan diaplikasikan dalam produk pangan perlu ditambah dengan bahan penstabil. Penelitian ini bertujuan untuk menganalisa kestabilan ekstrak alga cokelat dengan penambahan gula kelapa dan lemak kakao yang diformulasikan dalam bentuk foodbars, menguji aktivitas antioksidan, proksimat, tekstur, dan daya simpan produk foodbars yang mengandung fukosantin. Alga cokelat dari Pulau Sumbawa diekstrak menggunakan etanol 96% untuk memperoleh kandungan fukosantin. Analisa fukosantin dilakukan menggunakan high performance liquid chromatography (HPLC) dengan detektor diode array SPD-M20A (Shimadzu). Aktivitas antioksidan ekstrak alga cokelat dan selurruh bahan penyusun foodbars diuji aktivitas antioksidannya menggunakan metode DPPH (2,2-difenil-1-pikrilhidrazil) dan ekstrak alga cokelat menunjukkan aktivitas tertinggi. Foodbars formula 2 paling disukai oleh panelis semi terlatih melalui uji organoleptik. Selain itu, formulasi foodbars memiliki tingkat kekerasan tidak berbeda secara signifikan dengan produk komersial. Hasil uji daya simpan menunjukkan pertumbuhan mikroba yang rendah sebanding dengan aktivitas air yang juga rendah. Penelitian ini adalah pertama yang menunjukkan ekstrak alga cokelat mengandung fukosantin dapat dimanfaatkan sebagai foodbars.Brown algae contains fucoxanthine as dominant carotenoid with high antioxidant activity. However, this carotenoid, including fucoxanthine, has not been fully utilized in food formulations because of their unstable property. Carotenoid needs stabilizing ingredient to be suitably used in food products. This study aims to analyze the stability of brown algae extract by adding coconut sugar and cocoa fat that are formulated in the foodbars product, testing the antioxidant activity, proximate, texture, and stability of foodbars product containing fucoxanthine. Brown algae from Sumbawa Island are extracted using ethanol 96% to obtain fucoxanthine. Fucoxanthine analysis was performed using high performance liquid chromatography (HPLC) with a SPD-M20A diode array detector (Shimadzu). The antioxidant activity was tested using the DPPH method and the brown algae extract showed highest activity amongst all foodbars ingredients. Foodbars formula 2 (FB2) is most preferred by semi-trained panelists through organoleptic testing. In addition, the formulation of foodbars has similar texture to commercial product. The result of the shelf-life test show low microbial growth in proportion to low water activity. This is the first study showing brown algae containing fucoxanthine used in the foodbars product.

Ekstraksi, Pengeringan Semprot, dan Analisis Sifat Fisikokimia Antosianin Beras Hitam (Oryza sativa L.) Rianita Pramitasari; Natasha Angelica
Jurnal Aplikasi Teknologi Pangan Vol 9, No 2 (2020): Mei 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Antosianin merupakan senyawa bioaktif yang terdapat pada beras hitam dan memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk mendapatkan ekstrak dan serbuk beras hitam tinggi antosianin, serta mengevaluasi sifat fisikokimianya. Proses ekstraksi antosianin dilakukan menggunakan metode maserasi dengan variasi perlakuan pelarut (air, air + asam sitrat 4% (b/v), dan etanol + asam sitrat 20% (b/v) sebagai kontrol) dan waktu maserasi (6, 18, 24, dan 48 jam). Hasil ekstrak kemudian dianalisis sifat kimianya. Selanjutnya, ekstrak dikeringkan menggunakan metode pengeringan semprot dengan variasi suhu pengeringan (160 dan 200 oC) dan penambahan maltodekstrin (10 dan 20%, b/v). Serbuk hasil pengeringan kemudian dianalisis sifat fisikokimianya. Hasil ekstraksi optimum ditandai dengan tingginya kadar antosianin total yang dianalisis menggunakan metode perbedaan pH dalam ekstrak. Kondisi optimum didapatkan pada ekstraksi menggunakan air + asam sitrat pada jam ke-24 yang ditunjukkan dengan kandungan antosianin total sebesar 0,85±0,02 mg/g. Pengeringan optimum yang ditandai dengan tingginya antosianin total (0,12±0,01 mg/g) dan %aktivitas penghambatan DPPH (46,22±0,24%) didapatkan pada sampel yang diekstraksi dengan air + asam sitrat dengan konsentrasi maltodekstrin 10% dan suhu pengeringan 200 ºC. Sementara itu, hasil analisis fisik yaitu kadar air, aktivitas air, kelarutan, dan viskositas serbuk setelah dilarutkan memiliki nilai yang menyerupai minuman serbuk komersial. Dapat disimpulkan bahwa ekstraksi antosianin beras hitam menggunakan metode maserasi dengan pelarut air + asam sitrat selama 24 jam dan dilanjutkan pengeringan semprot pada suhu 200 ºC menggunakan penyalut maltodekstrin 10% menghasilkan serbuk yang berpotensi untuk diaplikasikan sebagai ingridien minuman fungsional karena memiliki sifat fisik yang menyerupai minuman serbuk komersial dan memiliki aktivitas antioksidan.Extraction, Spray Drying, and Physicochemical Analysis of Black Rice (Oryza sativa L.) AnthocyaninAbstractAnthocyanin is a bioactive compound found in black rice and has antioxidant activity. The study aims to obtain extract and powder of high black rice anthocyanin, as well as evaluate its physicochemical properties. The extraction process of anthocyanin was carried out using maceration method with variations in solvent and time of maceration. The extract results were then analyzed the chemical properties. The extract was spray dried with variations in the drying temperature and the addition of maltodextrin. The total anthocyanin and psychochemical value were then analyzed. The extraction using water + citric acid for 24 hours showed total anthocyanin of 0.85 ± 0.02 mg/g. Optimum drying was characterized by the highest total anthocyanins (0.12 ± 0.01 mg/g) and scavenging activity (46.22 ± 0.24%) that was obtained in the sample using water + citric acid solvent with 10% maltodextrin and drying temperature at 200 ºC. Meanwhile, physical analysis results of water content, water activity, solubility, and the viscosity of powder after being dissolved had beyond value of commercial powder drink. It can be concluded that the extraction of black rice anthocyanin using a water + citric acid as solvent for 24 hours and spray drying at a temperature of 200 º C using maltodextrin 10% produced highest value indicating the potent use as a beverage ingredient.

Enterpreneurship Training of Oyster Mushroom-Based Nugget in Lembaga Pemasyarakatan Terbuka Kelas IIB Jakarta Rianita Pramitasari; Thia Margaretha Tarigan; Rakhdiny Sustaningrum
MITRA: Jurnal Pemberdayaan Masyarakat Vol 2 No 1 (2018): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v2i1.30

Lembaga Pemasyarakatan (Lapas) Terbuka Kelas IIB Jakarta manages oyster mushroom as the potential food resource. The mushroom is cultivated by prisoners in the prison. However, it has not been utilized optimally as an effective business opportunity. The purpose of this community service was threefold, namely i) to utilize the potential of oyster mushroom in Lapas Terbuka Kelas IIB Jakarta to be processed into nugget as the food product with higher selling value; ii) to encourage prisoners’ entrepreneurship spirit; and iii) to produce oyster mushroom-based nugget continuously to increase prison productivity. The method used in this program was training the prisoners oyster mushroom-based nugget processing and packaging using vacuum packaging technology, entrepreneurship and marketing strategy, as well as financial accounting. Afterwards, nugget processing, packaging, and simple financial accounting practice were conducted. The evaluation was conducted after two months of training to evaluate the implementation of nugget entrepreneurial activities in prison. The program was attended by prisoners and prison staff members. Through this community service program, we hope oyster mushroom cultivation in prison could be utilized more effectively so that productivity can be raised. Continuous coaching is needed to keep the production, marketing, and financial record activities work better.

Karakterisasi Sifat Fisikokimia Ekstrak dan Bubuk Hasil Pengeringan Beku Antosianin Kelopak Bunga Telang (Clitoria ternatea L.) Rianita Pramitasari; Joan Prawira Lim
Agro Bali : Agricultural Journal Vol 5, No 2 (2022)
Publisher : Universitas Panji Sakti

Bunga telang memiliki kandungan antosianin yang dilaporkan mampu meningkatkan kapasitas antioksidan dan memberikan manfaat kesehatan Penelitian ini bertujuan untuk melakukan karakterisasi sifat fisikokimia ekstrak dan bubuk hasil pengeringan beku antosianin dari kelopak bunga telang. Penelitian diawali dengan proses ekstraksi pada kelopak bunga telang yang telah dikeringbekukan dan dibuat bubuk menggunakan tiga variasi pelarut yaitu etanol-asam sitrat 3% sebagai kontrol, air-asam sitrat 3%, dan air, serta dua variasi suhu ekstraksi yaitu 4°C dan 30°C. Hasil penelitian menunjukkan bahwa ekstraksi optimum didapatkan pada suhu 4°C. Variasi pelarut menghasilkan kadar antosianin yang tidak berbeda (P>0,05). Setelah ekstraksi dan analisis kimia, ekstrak dikeringbekukan menggunakan variasi perbandingan ekstrak:maltodekstrin (1:0,25; 1:0,5; dan 1:0,75 b/b). Kondisi pengeringan optimum didapatkan pada variasi perlakuan dengan perbandingan ekstrak:maltodekstrin 1:0,25 (b/b) yang ditandai dengan total antosianin tertinggi (0,71±0,02 mg/g) pada bubuk yang dibuat menggunakan ekstrak dengan pelarut air. Kelarutan dan viskositas pada sampel tersebut tidak berbeda (P>0,05) terhadap perlakuan lainnya. Sementara itu, Aw dan kadar air pada sampel tersebut lebih tinggi jika dibanding perlakuan lainnya, namun masih dalam rentang syarat minuman bubuk (kadar air 3-5% dan Aw<0,6). Dapat disimpulkan bahwa bubuk dari proses ekstraksi dengan air suhu 4°C dilanjutkan pengeringan beku dengan penambahan maltodekstrin (1:0,025, b/b) memiliki karakteristik fisikokimia terbaik dan sesuai syarat mutu fisik minuman bubuk.

Pelatihan Wirausaha Nugget Singkong Di Desa Cibogo, Cisauk, Tangerang Diana Lestari; Rianita Pramitasari; Stephanie Stephanie; Rakhdiny Sustaningrum; Thia Margaretha Tarigan; Kezia Sharon Gitakumala; Nathassia Injie Iskandar; Jennie Puspa Sari
Abdimas Galuh Vol 5, No 1 (2023): Maret 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v5i1.10167

Kegiatan pelatihan wirausaha nugget di Desa Cibogo, Cisauk, Tangerang dilatar-belakangi oleh tingginya produksi singkong di Desa Cibogo. Selain pengolahan, kendala lain yang dihadapi antaranya adalah pemasaran, pendanaan, dan pemahaman wirausaha, sehingga dibutuhkan solusi untuk memanfaatkan produksi singkong. Solusi yang bisa diberikan adalah mengolah singkong menjadi produk lain selain keripik melalui pelatihan pengolahan singkong menjadi nugget dengan varian rasa manis dan asin. Pelatihan ini ditujukan untuk membekali penduduk Desa Cibogo dengan inovasi pengolahan singkong sehingga meningkatkan nilai jual singkong. Persiapan kegiatan dimulai dengan formulasi nugget singkong untuk mendapatkan cita rasa yang disukai. Kemudian pada saat pelaksanaan, penduduk diberikan pembekalan materi, meliputi penyiapan bahan pangan yang aman, pengenalan mengenai wirausaha, dan praktek langsung pembuatan nugget. Secara keseluruhan peserta menanggapi secara positif kegiatan yang dilakukan. Diharapkan melalui kegiatan ini dapat membuka peluang usaha bagi masyarakat Desa Cibogo secara umum dan para peserta secara khususnya.

A Training on Tempeh Processing for Dharma Wanita Persatuan Members of LPKA Kelas II Jakarta Rianita Pramitasari; Tati Barus; Rory Anthony Hutagalung; Cynthia Angela
MITRA: Jurnal Pemberdayaan Masyarakat Vol. 6 No. 2 (2022): Mitra: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v6i2.2919

The practice of social distance and the work-from-home policy due to the Covid-19 pandemic has made activities to improve the skills of Dharma Wanita Persatuan (DWP) members in Lembaga Pembinaan Khusus Kelas II Jakarta which are routinely carried out limited. Online training on making soybean tempeh is one solution to continue carrying out skill-building activities. Soybean tempeh is an Indonesian fermented food made from soybeans. Tempe is one cheap and readily available protein source in Indonesia. In addition, the consumption of tempeh can provide health benefits, such as increasing the immune system. This community service aims to provide online education about tempeh, the benefits of consuming tempeh, and training on its production to women who are members of DWP LPKA Kelas II Jakarta. The community service was carried out by sending them a kit containing ingredients to make soybean tempeh, providing instructions for tempeh processing and discussion facilities in a WhatsApp Group, providing online training synchronously with Zoom, and monitoring and evaluating the tempeh produced. From the implementation of the community service, participants have successfully made tempeh that is healthy, hygienic, and of good taste. To conclude, this community service has been successfully implemented and provides benefits for the participants.

Online Training on How to Produce Hygienic Tempeh during the Covid-19 Pandemic Tati Barus; Rory Anthony Hutagalung; Rianita Pramitasari; Vivitri Dewi; Alfonsus Samuel Satya Pradipta
MITRA: Jurnal Pemberdayaan Masyarakat Vol. 6 No. 2 (2022): Mitra: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v6i2.2976

One of the Indonesian government's strategies to control the spread of the Covid-19 virus is to restrict people’s mobility when going out, which is often called the Implementation of Restrictions on Social Activities (PPKM). As a consequence of this PPKM, access to sufficient food tends to be rather limited. One effort to help people meet their food needs was through online tempeh-making training. This training, conducted online using Zoom and WhatsApp groups, involved community members who were connected through several health-related WhatsApp groups. The participants were all Indonesian from various areas, including the Greater Jakarta area, Ambon, Makassar, Medan, Padang, and even the US. Most of them were over 40 years old and were either employees or college graduates. Considering the significance of tempeh as a food item in Indonesia and a relatively affordable source of protein, the training became relevant in helping the participants to produce their own tempeh at home amidst the Covid-19 pandemic. After the training, all participants were found to be able to make tempeh with good quality and hygiene, with several participants even exhibiting creativity in processing their tempeh into more advanced tempeh products, such as tempeh noodles, tempeh pudding, and tempeh steak. In addition, their positive perception of tempeh as a healthy food item increased after attending the training.

Co-Authors Agustina Dwi Retno Nurcahyanti Alfonsus Samuel Satya Pradipta Cynthia Angela Daru Bagus Seto Anugrah Daru Seto Bagus Anugrah Dennys Kurniawan Lianto Diana Lestari, Diana Dion Notario Dwi Yunti Wibowo Gracia Halim Herman Yosep Sutarno Herman Yosep Sutarno Hugo Alexander Intan Harmae Setiawan Istiqfar Panji Wimast Prokoso Ivana Mariska Sumitro Jennie Puspa Sari Joan Prawira Lim Kezia Sharon Gitakumala Laban Eka Jaya Lidwina Krisna Chrysanti Marvina Marvina Marvina, Marvina Mary Astuti Natasha Angelica Nathassia Injie Iskandar Rakhdiny Sustaningrum Rakhdiny Sustaningrum Rakhdiny Sustaningrum Rakhdiny Sustaningrum Rory Anthony Hutagalung Stefano Capriati Winarno Stephanie Stephanie Syarief Darmono Tarigan, Thia Margaretha Tati Barus Tiffany Claudya Veronica Tjhintia Veronica Tjhintia Vivitri Dewi Prasasty Wibawa Prasetya Yustinus Marsono

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