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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Midwifery and Nursing Narra J Journal of Nutrition Science Andalasian Livestock
Melia, Sri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary Other

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Journal : Journal of Nutrition Science

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Physical, chemical characteristics and antioxidant activity of edible film whey with the addition of telang flowers extract (Clitoria ternatea .L) Nabila, Syifa; Juliyarsi, Indri; Melia, Sri
Journal of Nutrition Science Vol 5, No 2 (2024): November, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i2.8188

Abstract

This study aims to obtain the effect of adding telang flower extract (Clitoria ternatea. L) on the edible whey film's physical and chemical properties and antioxidant activity. This research uses a randomised design group of 4 treatments and five working groups. Conducted on antioxidant activity and physical characteristics. The study's results obtained edible whey film with telang flower extract was 0.14 mm, moisture content of 16.14%, solubility time of 45.60 seconds, and water vapor transmission rate of 3.72 g/m2. day, met the standards of JIS 2019. has the highest B*(bluish) color test value of 6.50 and average antioxidant activity of 17.60% to 49.60%. Based on the research results, it can be concluded that adding telang flower extract (Clitoria ternatea L.) can act as an antioxidant in edible whey film.
The Effect of Using Katuk Leaves (Sauropus Androgynus (L) Merr) As A Substitute for ZA (Ammonium Sulfate) on the Yield, Thickness, Color, Texture, and Organoleptic of Nata De Whey Akni, Fanny Virya; Melia, Sri; Juliyarsi, Indri
Journal of Nutrition Science Vol 5, No 1 (2024): May, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i1.8387

Abstract

Utilization of cheese waste, namely whey, is one alternative to increase the added value of whey by processing it into nata de whey. This study aims to determine the effect of using Katuk leaves (Sauropus androgynus (L) Merr) as a substitute for ZA (Ammonium Sulfate) on the yield, thickness, color, texture, and organoleptic of Nata de whey.  This study used 8 liters of whey and Katuk leaves (Sauropus androgynus (L) Merr) as much as 600 g.  The experimental design used in this study, namely the Randomized Block Design (RBD) with four treatments and five repetitions.  The treatment in this study was A = 0.5% ZA, Katuk leaves (B = 5%, C = 10%, and D = 15%). The observed variables were yield, thickness, color, texture, and organoleptic.  The results showed that the treatment differed significantly (P<0.05) in yield, thickness, color, texture, and organoleptic.  The best treatment result is treatment B with a yield value of 91.94%, thickness of 7.77 mm, lightness (L*) 59.17, greenness (a*) -4.16, yellowness (b*) 7.52, texture 5.25 N/cm2, organoleptic color 3.90, scent 3.58, taste 3.82, texture 3.78.
Co-Authors Ade Sukma Akni, Fanny Virya Arief, Irma I. D. Novia fahmi, Aliyah - Hajrawati, Hajrawati Indri Juliyarsi Nabila, Syifa Nadira, Diny Najmiatul Fitria Rahmadian, Yudi Rini Rustini Suharto, El LS. Sumaryati Syukur Supadil, Doni Vebriyanti, Ely Wulandari, Afiza Zulkarnain Chaidir