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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi MPI (Media Pharmaceutica Indonesiana) Jurnal Kesehatan Indonesia Keluwih: Jurnal Sains dan Teknologi
Erawati, Christina Mumpuni
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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

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Journal : Jurnal Kesehatan Indonesia

 1 
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