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All Journal JURNAL SAINS PERTANIAN EQUATOR FoodTech: Jurnal Teknologi Pangan Journal of Health and Nutrition Research
Purwayantie, Sulvi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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The Effect Of Concentration On Rice Ash Husk And Soaking On The Decrease HCN Galli (Lasio spinosa) Flour Wahyu, Wahyu; Rahayuni, Tri; Purwayantie, Sulvi
Jurnal Sains Mahasiswa Pertanian Vol 8, No 4 (2019): Oktober 2019
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Galli (Lasia spinosa) is one of uniqe rhizome from Sambas regency that never use and contain of HCN (cyanide acid). This acid was toxin in body and dose dependent could be death. For decreasing HCN has been done with rice ash husk and certain time.  The goal of this research to obtain the effective of ash suspension and soaking time to decrease HCN of galli tuber. The research design used factorial of block design between rice husk ash concentration (10%, 20%, 30%) and time of (6, 12, 24 in hour). Data was analyzed by anova (α = 5%) and BNJ (α = 5%).The result showed that the higher of rice husk ash concentration and the long time of soaking, the lower of HCN content. The best treatment of galli powder obtain from rice husk ash concentration of 30% and  soaking time for 24 hours with characteristic HCN content of 3.07 ppm, moisture content of 7,24%, ash of 5,49%, fat of 1,16 protein of 7,12%, crude fiber of 13,81% and carbohydrate of 81,47%.Key word : rice husk ash. soaking. HCN. flour. galli
Karakteristik Minyak Kasar Biji Mentawa (Artocarpus anisophyllus) dengan Metode Ekstraksi Maserasi Menggunakan Pelarut Heksan dan Petroleum Eter Rikardo, David; Purwayantie, Sulvi; Priyono, Suko
Jurnal Sains Mahasiswa Pertanian Vol 10, No 2 (2021): April 2021
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Mentawa adalah salah satu buah lokal yang dikonsumsi dengan biji buah dan menghasilkan limbah biji yang sangat banyak. Biji mentawa mengandung minyak akan tetapi sampai saat ini belum diketahui karakteristik dari minyak biji mentawa. Salah satu cara ekstraksi minyak dapat dilakukan dengan menggunakan pelarut nonpolar. Penelitian ini bertujuan mengetahui karakteristik minyak kasar biji mentawa terbaik dari ekstraksi menggunakan pelarut heksan dan petroleum eter (PE). Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 1 (satu) faktor perlakuan yaitu rasio kombinasi pelarut heksan dan pelarut PE (5 taraf perlakuan yaitu 100:0, 75:25, 50:50, 25:75, 0:100; 3 kali ulangan). Data yang diperoleh dianalisis dengan anova 5%.  Jika perlakuan berpengaruh nyata dilanjutkan uji beda nyata jujur (BNJ) 5%, Penentuan hasil terbaik pada penelitian ini dilakukan dengan menggunakan metode De Garmo. Kombinasi heksan dan PE pada rasio 0:100 merupakan perlakuan terbaik. Kualitas minyak kasar biji mentawa yang dihasilkan yaitu rendemen sebesar 17,39 %, angka penyabunan 231,36 mg KOH/g, berat jenis 0,981 g/mL, angka iodin 24,04 g Yod/100g dan pH 8,57.Kata Kunci: Minyak kasar, Maserasi, Heksan, PE, Karakteristik.
Effect of Aluminium Foil Packaging Thickness on the Product Quality of Banana Chips Oktaviandi, Audri; Purwayantie, Sulvi; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90398

Abstract

This study aims to analyse the effect of aluminium foil packaging variation on the quality of kepok banana chips based on the parameters of moisture content, ash content, free fatty acid, colour, texture, and organoleptic test. The two types of packaging used were Full Aluminium Foil (0.3 mm) and Plastic Combination Aluminium Foil (0.2 mm), with a product shelf life of 30 days. Quality parameters were tested using moisture content, ash content, free fatty acids and sensory analysis, including colour and texture. The results showed that the packaging variation had no significant effect on moisture content, ash content, colour, and texture, but had a significant effect on free fatty acid content. The kepok banana chips produced did not meet the standard of fruit chips, both in terms of moisture content, ash content, and free fatty acids. However, the assessment by semi-trained panelists showed preference for the kepok banana chips based on colour and texture.
Study of The Temperature and Timing Roasting of Black Glutinous Rice and Robusta Beans on The Quality of Coffee Powder Supermanto, Supermanto; Priyono, Suko; Purwayantie, Sulvi; Saputri, Nur Endah; Fadly, Dzul; Ayuni, Dwi
Journal of Health and Nutrition Research Vol. 1 No. 2 (2022)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v1i2.14

Abstract

Coffee is a kind of drink that comes from the processing and extraction of coffee beans. In the production of coffee powder, the flavor is the essential quality because flavor affects consumer preferences. To produce a coffee drink that has a distinctive flavour, that is by combining robusta coffee beans and black glutinous rice. The purpose of this study was to determine the best treatment combination of temperature and roasting time of robusta coffee beans and black glutinous rice on the quality of the coffee powder. The research design used RAK which was arranged in a factorial manner of two factors, namely roasting temperatures of 190°C, 200°C, 210°C, and roasting times of 10, 15, and 20 minutes, to obtain 9 treatment combinations, 3 replicates. The research data were analyzed statistically by the ANOVA test, followed by the BNJ test. While the hedonic quality test is analyzed using the Friedman method. The Effectiveness Index test does determination of the best treatment. The best quality of coffee powder is produced at a temperature and roasting time of 200°C 20 minutes, namely the yield of 8.40%, the water content of 1.39%, ash content of 3.80%, the caffeine content of 1.33%, total antioxidants 71.87%, organoleptic characteristics, namely flavor 3.73 (strong), acidity 3.40 (quite sour), body/mouthfeel 3.67 (thick) and color 3.53 (black).
Antioxidant Activity From Multiple Extraction Of Kratom Leaf (Mitragyna speciosa) Without Veins With Sonicator-Type Bath Purwayantie, Sulvi; Fadly, Dzul; Sholahuddin; Saputri, Nur Endah; Wijanarti, Sri
Journal of Health and Nutrition Research Vol. 1 No. 3 (2022)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v1i3.82

Abstract

Kratom is one of the export commodities from West Kalimantan, containing alkaloids that are beneficial to health. The export product currently in demand is extracted flour. So far, the most widely used extraction method is conventional single extraction, using maceration which is inefficient, long and consumes a lot of solvents. This study examined the process of alkaloid extraction using the technology of drying with a microwave and extraction using a sonicator. The study aimed to determine the microwave drying method which produces kratom leaf alkaloid levels and the type of solvent which produces the strongest IC-50 antioxidant properties from the bath-type sonicator multilevel extraction method. The research method was divided into 2 stages, namely, stage 1 drying with 2 ingredients, kratom leaves with veins and without veins, then tested for alkaloid levels. The leaves material with high alkaloids was continued for phase II of the IC-50 antioxidant property test from various solvents (hexane, methanol, ethanol) using multilevel extraction with a bath-type sonicator. Data analysis was carried out descriptively. The results showed that leaves without veins produced relatively higher levels of alkaloids than leaves with veins. The type of burner that produced IC-50 antioxidant activity was 0.3 ppm ethanol extract. Thus, these results can be a recommendation to stakeholders
Effect of Carboxyl Methyl Cellulose Addition and Heating Time on The Production of Keribang Barbant Jam (Dioscorea alata L.) Nuraini, Michelle Nattaya Narerat; Purwayantie, Sulvi; Hartanti, Lucky; Saputri, Nur Endah
Journal of Health and Nutrition Research Vol. 2 No. 3 (2023)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v2i3.136

Abstract

Keribang tubers are a prospective local food and can be used as food for claims and food diversification. Anthocyanins from keribang tubers can be processed into food products, one of them is made into jam. Jam is a food product with a gel consistency, therefore a thickening agent such as Carboxyl Methyl Cellulose (CMC) is needed. The purpose of this study was to determine the effect of adding CMC and heating time as well as the best combination to the physicochemical characteristics of keribang tuber jam. This research design used a Randomized Block Design (RAK) with two treatment factors, consisting of 3 treatments of CMC (0.5%; 0.75%; and 1%) and 2 treatments of heating time (15 minutes and 20 minutes), with 4 replications. Parameters observed were water content, total polyphenols, total dissolved solids, antioxidant activity, smearing power, and organoleptic tests. The best treatment was tested using the effectiveness index test. The results showed that CMC concentration treatment and heating time did not significantly affect the water content, total dissolved solids content, antioxidant activity, and spread ability, but significant on the total polyphenol content value in keribang tubers jam. The organoleptic test showed that the panelists preferred the keribang tubers jam with a CMC concentration of 0.5% and a heating time of 15 minutes in terms of color and texture. Based on the effectiveness index test, the best treatment for keribang tubers jam was 1% CMC concentration and 20 minutes of heating time
Study of the Correlation Between Vitamins and Iron on the Antioxidant Activity of Soy Milk Yogurt Enriched with Purslane (Portulaca oleracea L.) Habibilah, Rodiah; Purwayantie, Sulvi
Journal of Health and Nutrition Research Vol. 3 No. 1 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i1.244

Abstract

Soy milk yogurt is a functional food that has health benefits. To improve the nutritional (vitamin) and functional (antioxidant) properties of yogurt, purslane leaves are added. This study aims to determine the relationship between vitamins C, E and iron on antioxidant activity (AA) in soy milk yogurt substituted with purslane. This research method uses random group 1 factor with a ratio of soy milk: purslane (100:0; 92.5:7.5; 85:15; 77.5:22.5; 70:30). Data were analyzed using correlation-regression. The results showed that the higher the purslane enrichment, the higher the vitamin E and vitamin C and each had a strong positive correlation with AA with an influence of 88.97% and 89.16% respectively. On the other hand, the higher the addition of purslane, the lower the iron content, causing AA to increase, with an Fe effect of 91.54% and a strong negative correlation. Thus, enriching yogurt with purslane leaves only increases vitamins C and E which have a positive impact on its antioxidant activity.
Inhibition of Alpha-amylase of Kratom Tea (Mitragyna speciosa Korth.) on Various Brewing Treatment Dhayan, Rosa; Purwayantie, Sulvi; Fadly, Dzul
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.94844

Abstract

Kratom (Mitragyna speciosa Korth.) is a plant that is believed by the public capable to overcome hyperglycemia conditions in diabetics. Hyperglycemia conditions in diabetics can be controlled through inhibition of carbohydrate-breaking enzymes such as alpha-amylase. Secondary metabolites in adequate amount are expected to inhibit the action of the alpha-amylase enzyme which is a key enzyme in the digestion of complex carbohydrates. One of the ways to increase the availability of secondary metabolites so that they can activate the alpha-amylase enzyme is by steeping. This study aims to determine the effect of temperature and time of steeping in kratom tea to inhibits alpha-amylase enzyme. This study uses Randomized Block Design (RBD) with two treatment factors, consisting of 3 treatments of brewing temperature (70, 85, 100oC) and 3 treatments of brewing time (5, 10, 15 minutes), with 4 replications. The data are analyzed using ANOVA test (a=5%) and BNJ (a=5%). The parameters tested in this study consist of levels of phenolics, flavonoids, and alpha-amylase inhibition. The results show that increasing temperature and brewing time of kratom tea increased the content of phenolics and flavonoids, but the results are inversely related to the alpha-amylase inhibition. Based on the ANOVA analysis, there was no effect of temperature and steeping time on the inhibition of the alpha-amylase enzyme.
Co-Authors Ayuni, Dwi Dhayan, Rosa Fadly, Dzul Habibilah, Rodiah Lucky Hartanti, Lucky Nuraini, Michelle Nattaya Narerat Oktaviandi, Audri Rikardo, David Saputri, Nur Endah Sholahuddin Suko Priyono Supermanto, Supermanto Tri Rahayuni Wahyu Wahyu Wijanarti, Sri