Article Per Year (5 Year)
p-Index From 2020 - 2025
1.152
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi MPI (Media Pharmaceutica Indonesiana) Jurnal Kesehatan Indonesia Keluwih: Jurnal Sains dan Teknologi
Erawati, Christina Mumpuni
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
PENGARUH PENGGUNAAN GARAM RENDAH NATRIUM PADA IKAN ASIN TENGGIRI PAPAN (Scomberomorus guttatus) Erawati, Christina Mumpuni; Putri, Loly Olivia
Jurnal Teknologi Pangan dan Gizi Vol 18, No 2 (2019)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.391 KB) | DOI: 10.33508/jtpg.v18i2.2154

Abstract

Masyarakat Kalimantan Selatan umumnya gemar makan ikan asin sejak dahulu kala. Di lain pihak, prevalensi hipertensi Kalimantan Selatan tertinggi di Indonesia (Kemenkes RI, 2018). Salah satu faktor resiko hipertensi adalah asupan natrium pada garam, hal ini berperan penting pada mekanisme timbulnya hipertensi. Produk ikan asin rendah natrium diharapkan dapat menjadi alternatif bagi masyarakat yang menyukai ikan asin dengan tetap mempertahankan tekanan darah dalam batasan normal. Permasalahan sekaligus tujuan yang dibahas pada penelitian ini adalah untuk mengetahui apakah ada pengaruh penggunaan garam rendah natrium (GRN) pada pengolahan ikan asin tenggiri papan terutama kadar protein, kadar natrium dan daya terima ikan asin tenggiri papan. Hasil penelitian menunjukkan bahwa kadar protein tertinggi ikan asin tenggiri papan adalah 17,98% (P3), dan terendah adalah 3,65% (P0). Hal ini menunjukkan bahwa semakin tinggi konsentrasi GRN yang diberikan, maka kadar protein yang dihasilkan produk ikan asin juga semakin tinggi. Kadar natrium ikan asin tenggiri papan yang tertinggi adalah 11,7% (P0), sedangkan yang terendah adalah 2,02% (P1). Hal ini menunjukkan bahwa perendaman ikan tenggiri papan pada GRN signifikan menurunkan kadar natrium pada produk ikan asin tenggiri papan namun makin tinggi konsentrasi GRN yang digunakan, kadar natrium yang dihasilkan produk ikan asin justru semakin tinggi. Dengan kata lain dapat dinyatakan bahwa jika ingin menghasilkan produk olahan pangan dengan kadar natrium rendah, penggunaan GRN signifikan berpengaruh namun dalam jumlah yang perlu dibatasi. Sementara dari hasil pengujian daya terima, rata-rata panelis menyukai P2 untuk karakter warna dan bau, P3 untuk karakter tekstur dan P1 untuk karakter rasa.
Peningkatan Mutu Kakao Melalui Percepatan Lama Fermentasi dengan Penggunaan Pektinase Aspergillus niger dan Ion Kalsium Anggraini, Novia; Erawati, Christina Mumpuni; Putra, Sulistyo Emantoko Dwi
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.41641

Abstract

Indonesia is the third largest producer of cocoa beans (Theobroma cacao L.) in the world, but the quality of Indonesian cocoa beans is considered as low. Fermentation is one of the factors that affect the quality of cocoa beans. Fermentation of cocoa beans is a spontaneous fermentation and takes about 5-7 days (for bulk cacao). The objective of this study was to determine the potential of adding pectinase from Aspergillus niger and calcium ions in accelerating fermentation time and the quality of cocoa beans produced. The independent variable in this study was the concentration of calcium ions as an enzyme activator. The concentration of calcium ions and pectinase are applied to cocoa fermentation. The observations made were reducing sugar content, total sugar content, protein content, lactic acid bacteria and acetic acid bacteria levels. Parametric data will be analysed by T-test independent with a confidence level of α=0.05. The results showed that added 4.5 units of pectinase and 100 mM calcium ions have significant in reduce the total sugar compared with control due to enzimatic activity. Therefore, the addition of pectinase enzymes from Aspergillus niger and calcium ions have a potential to accelerate the fermentation time and the fermented cocoa beans that have been carried out have met the quality standards of SNI 2828:2008 and included in I – B group of forastero cocoa. This potential needs to be tested further with a larger fermentation volume, for example above 40 kg, to achieve the optimal temperature for the formation of flavor precursors. Keywords: cocoa bean, ion calcium, pectinase, quality
Pemanfaatan Pektin Limbah Kulit Nangka (Artocarpus heterophyllus) Sebagai Bahan Baku Edible Coating pada Apel Potong Mukti, Yayon Pamula; Mahata, Bima Prasetyo Wibowo Endo; Erawati, Christina Mumpuni
Keluwih: Jurnal Sains dan Teknologi Vol. 4 No. 2 (2023): Keluwih: Jurnal Sains dan Teknologi (August)
Publisher : Direktorat Penerbitan dan Publikasi Ilmiah, Universitas Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24123/saintek.v4i2.6129

Abstract

Abstract—Fruit slicing is a type of minimum food preparation, with sliced apples being a popular example. To preserve fruit, edible coatings, generally consisting of pectin, are often utilized. Pectin from jackfruit (Artocarpus heterophyllus) skin can be used for this purpose, since the production of the fruit is abundance. The physicochemical and organoleptic characteristics of jackfruit peel pectin were investigated using the Microwave-Assisted Extraction (MAE) technique. The flavor and texture of sliced apples were unaffected by edible coatings produced from jackfruit peel pectin. The moisture content of EC jackfruit skin 3% was 24.23% and the thickness was 1.4 mm, whereas the moisture content of EC jackfruit skin 5% was 21.99% and the thickness was 1.51 mm. WVTR results revealed that EC jackfruit skin 3% and 5% increase in weight by 0.005 g/m2 hour and 0.004 g/m2 hour, respectively. EC jackfruit skin 3% had a L* value of -15.6 and a BI value of 47.64 in the enzymatic browning test, whereas EC jackfruit skin 5% had a L* value of -13.44 and a BI value of 46.68. According to the antimicrobial activity test, 3% jackfruit peel EC did not generate an inhibition zone on E. coli and S. aureus bacteria, however 5% jackfruit peel EC formed a 1.92 mm inhibition zone on E. coli bacteria, which is lower than minimum standard of inhibition zone. EC of jackfruit peel 3% and 5% did not affect the organoleptic properties of sliced apples. Keywords: edible coating, jackfruit peel waste, microwave-assisted extraction, pectin Abstrak—Buah potong merupakan salah satu produk yang menerapkan pengolahan pangan minimal. Apel potong merupakan salah satu jenis buah yang sering dijumpai. Penggunaan edible coating (EC) berbahan dasar pektin telah menjadi alternatif untuk melindungi buah dari oksidasi. Pektin kulit nangka (Artocarpus heterophyllus) memiliki potensi yang besar untuk dapat dimanfaatkan sebagai EC, karena produksi buah nangka yang berlimpah . Sebagian besar pemanfaatan buah nangka (Artocarpus heterophyllus) hanya pada daging buahnya saja, biji dan kulit nangka sangat jarang dimanfaatkan sehingga berakhir sebagai limbah (waste). Pemanfaatan pektin limbah kulit nangka sebagai EC harus dipastikan sifat fisiko kimia dan organoleptiknya. Metode Microwave-Assisted Extraction (MAE) digunakan untuk mengekstrak pektin dari kulit nangka. Hasil uji menunjukkan bahwa EC kulit nangka 3% memiliki kadar air sebesar 24,23% dan ketebalan 1,4 mm, sedangkan EC kulit nangka 5% memiliki kadar air sebesar 21,99% dan ketebalan 1,51 mm. Laju penyerapan uap air (WVTR) menunjukkan bahwa EC kulit nangka 3% mengalami kenaikan berat sebesar 0,005 g/m2 jam dan EC kulit nangka 5% mengalami kenaikan berat sebesar 0,004 g/m2 jam. Hasil uji pencoklatan enzimatis menunjukkan bahwa EC kulit nangka 3% ∆L* nya sebesar -15,6 dan nilai BI sebesar 47,64, sedangkan EC kulit nangka 5% ∆L* yang tercapai sebesar -13,44 dan nilai BI 46,68. Hasil uji aktivitas antimikroba menunjukkan bahwa EC kulit nangka 3% tidak membentuk zona hambat pada bakteri E. coli dan S. aureus, dan sedangkan EC kulit Nangka 5% hanya membentuk zona hambat pada bakteri E. coli sebesar 1,92 mm, lebih rendah dari zona hambat minimal 8mm dalam tiap mg/ml konsentrasi . EC kulit nangka 3% dan 5% tidak mempengaruhi sifat organoleptik pada buah apel potong. Kata kunci: edible coating, limbah kulit nangka, microwave-assisted extraction, pektin
Karakterisasi Fisikokimia dan Organoleptik Tablet Effervescent Ashitaba (Angelica keiskei) Laitupa, Fajriyanti Azzura; Dewi, Ardhia Deasy Rosita; Erawati, Christina Mumpuni; Kusumawardhany, Prita Ayu; Widjaja, Lanny Kusuma; Iswadi, Hazrul
MPI (Media Pharmaceutica Indonesiana) Vol. 6 No. 1 (2024): JUNE
Publisher : Fakultas Farmasi, Universitas Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24123/mpi.v6i1.5648

Abstract

Ashitaba (Angelica keiskei) merupakan tanaman yang mengandung senyawa flavonoid (kalkon) dan tanin yang dapat berperan sebagai antioksidan. Kandungan antioksidan pada ashitaba akan mudah dikonsumsi dalam bentuk sediaan tablet effervescent. Penelitian ini bertujuan untuk mengetahui formula terbaik tablet effervescent ashitaba. Tablet effervescent merupakan bentuk sediaan yang menghasilkan gelembung gas karbondioksida sebagai hasil dari reaksi kimia dalam larutan yang mengandung senyawa asam dan senyawa karbonat atau bikarbonat hingga terdapat rasa sparkly pada minuman setelah tablet larut sempurna dalam air. Proses pembuatan diawali dengan ekstraksi senyawa flavonoid dengan metode maserasi dalam pelarut etanol 70%, lalu dikeringkan menggunakan spray dryer dengan maltodekstrin sebagai drying aid. Tablet effervescent dibuat berdasarkan formula yang telah ditentukan menggunakan penambahan ekstrak sebesar 10; 15; 20; 25% (b/v). Berdasarkan hasil analisis statistik karakteristik fisikokimia yang telah dilakukan, ditemukan adanya perbedaan signifikan. Perlakuan dengan penambahan ekstrak 15% merupakan perlakuan terbaik menurut uji indeks efektivitas dengan aktivitas antioksidan sebesar 29,43±1,84%, kadar air 3,68±0,28%, waktu larut 40±0,99 detik dan warna tablet kuning merah. Ashitaba (Angelica keiskei) is a plant that contains flavonoid compounds (chalcone) and tannins which can act as antioxidants. The antioxidant content in ashitaba can be easily consumed in the form of effervescent tablets. This research aims to determine the best formula for ashitaba effervescent tablets. Effervescent tablets are a dosage form that produces carbon dioxide gas bubbles as a result of a chemical reaction in a solution containing acid compounds and carbonate or bicarbonate compounds so that there is a sparkly taste in the drink after the tablet dissolves completely in water. The manufacturing process begins with the extraction of flavonoid compounds using the maceration method in 70% ethanol solvent, then dried using a spray dryer with maltodextrin as a drying aid. Effervescent tablets are made based on a predetermined formula using an extract addition of 10; 15; 20; 25% (w/v). Sample treatment with the addition off 15% extract was the best treatment according to the effectiveness index test with antioxidant activity of 29.43 ± 1.84%, water content of 3.68 ± 0.28%, dissolving time of 40 ± 0.99 seconds and colour of the tablet was yellow red.
Characterization of Water Kefir from Broccoli Stem Extract with Addition of Palm Sugar Nugroho, Arhadianto Adi; Christina, Felicia; Buschle-Diller, Gisela; Purwanto, Maria Goretti Marianti; Erawati, Christina Mumpuni; Dewi, Ardhia Deasy Rosita; Mukti, Yayon Pamula; Sukweenadhi, Johan
MPI (Media Pharmaceutica Indonesiana) Vol. 4 No. 2 (2022): DECEMBER
Publisher : Fakultas Farmasi, Universitas Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24123/mpi.v4i2.5259

Abstract

Water kefir is a fermented carbonated beverage and functional food with probiotic properties. Broccoli is an edible green plant which a rich source of vitamins A, B1, B2, B3, and C; it also contains isothiocyanate compounds that have anti-cancer and fiber for digestive system. Palm sugar is a sweetener obtained from concentrated coconut sap and is known to have a low glycaemic index. The purpose of this study was to investigate the effect of broccoli stem extract and palm sugar concentration on its biochemical and microbiological characteristics. Subsequently, the acceptance of the product by the panelists were evaluated through organoleptic tests. Water kefir with sugar content of 15% had the highest lactic acid, antioxidant activity, lactic acid bacteria, yeast, ethanol content, and water kefir with a concentration of 1:5 and sugar content of 15% found the highest acceptance by the panelists. Water kefir obtained in this study did not have contaminant bacteria. This product also met the codex standard.
Aspek Gizi dan Fungsional Tepung Bawang Dayak (Eleutherine palmifolia (L) Merr) : Kajian Pengeringan Menggunakan Fluid Bed dan Cabinet Dryer Erawati, Christina Mumpuni; Retanubun, Adeola Angela; Pantjajani, Tjandra
Jurnal Kesehatan Indonesia Vol 14 No 3 (2024): Juli 2024
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v14i03.974

Abstract

Dayak onion is a type of medicinal plant that grows in several areas and has been used for generations to cure various diseases in Kalimantan, Indonesia. Dayak onion contains bioactive compounds such as phenolic, flavonoids, saponins, tannins and naphtoquinones which can act as antioxidants, anti-microbials, and anti-inflammatories. Currently the application of Dayak onions is still rare even though it has many benefits. This study aims to characterize nutritional and functional aspects of dayak onion flour with various drying temperature using fluidized bed dan cabinet dryer. The research design used is factorial design. The characterization of Dayak onion flour carried out was yield, moisture content, ash, protein, fat, concentration of IC50, WHC and OHC. Microbial contamination tests carried out included ALT, E.coli, and mold. In the research results, the best nutrition and functional aspect of Dayak onion flour was drying with temperature 40? in the cabinet and fluidized bed dryer. Determination of the best results is taken based on the De Garmo test where the two samples have the highest value of effectiveness in each method. The best concentration of IC50 is Dayak onion flour using the cabinet dryer with a temperature of 35? that was 3703,43 ppm. In addition, no growth of E.coli and mold bacteria was found and the number of bacterial colonies was still classified as safe when compared to the SNI for cassava flour so that dayak onion flour was safe against microbial contamination.
Analisis Fisikokimia, Sensori, dan Mikrobiologi Produk Cookies Tepung Beras Cokelat Germinasi (TBCG) Erawati, Christina Mumpuni; Pantjajani, Tjandra; Alfaniah, Rahel
Jurnal Kesehatan Indonesia Vol 15 No 2 (2025): Maret 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v15i02.1046

Abstract

Some people experience health problems eating food products with wheat flour as the raw material. Brown rice sprouts or brown rice can be an alternative solution because it is easy to cook, has a softer texture, and a milder taste. This research is an experiment study of brown rice sprout cookies products whether they can replace cookies made from wheat flour. This study aims to evaluate the physicochemical, sensory, and microbiological characteristics of cookies made with germinated brown rice flour (GBRF) as a gluten-free alternative. The physicochemical tests included moisture content and water activity (Aw), physical tests included texture by texture analyzer and color by color reader, microbiological tests included Total Plate Count (TPC) and molds, also sensory evaluation to assess consumer acceptance. The results showed that cookies with 100% GBRF formulation had a moisture content of 3.70% and Aw of 0.42, meeting the SNI 2973:2018 standards. Microbiological tests showed that all samples were safe for consumption with TPC and mold values below the maximum SNI limits. Based on sensory evaluation which is included taste, color, teksture and aroma parameters, cookies with 100% GBRF were the most preferred by the panelists. In addition, the de garmo effectiveness index showed the best treatment,was cookies with formulation of 100% germinated brown rice flour (GBRF), indicating significant potential as a healthy and consumer-accepted gluten-free product.
Co-Authors Alfaniah, Rahel Ardhia Deasy Rosita Dewi Buschle-Diller, Gisela Christina, Felicia Iswadi, Hazrul Laitupa, Fajriyanti Azzura Mahata, Bima Prasetyo Wibowo Endo Maria Goretti Marianti Purwanto Mukti, Yayon Pamula Novia Anggraini Nugroho, Arhadianto Adi Prita Ayu Kusumawardhany Putra, Sulistyo Emantoko Dwi Putri, Loly Olivia Retanubun, Adeola Angela TJANDRA PANTJAJANI Widjaja, Lanny Kusuma