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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Jurnal Teknologi Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Pro Food Jurnal Teknologi Pangan dan Hasil Pertanian FaST : Jurnal Sains dan Teknologi Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Pasundan Food Technology Journal (PFTJ) Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Swasti, Yuliana Reni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Other

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Antioxidant Activity and Quality of Frozen Yoghurt with Moringa oleifera Lamk. Leaves Extract Sari, Primaningrum Dian Indah; Swasti, Yuliana Reni; Purwijantiningsih, Ekawati
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83392

Abstract

Moringa oleifera Lamk. (Moringa) is a plant widely distributed across various regions in Indonesia. The leaves of Moringa oleifera Lamk. contain higher nutritional value in protein and minerals compared to the green vegetables that are commonly consumed. This plant can be used to improve the quality of frozen yoghurt, a functional food that is currently popular due to the existence of Lactic Acid Bacteria (LAB), which is good for digestion. Therefore, this research aimed to improve the nutritional quality of frozen yoghurt using Moringa oleifera Lamk. Leaves Extract (MOLE), which is high in antioxidants and protein. However, MOLE does not reduce the viability of LAB. The viability of LAB decreases when phytochemical content with the ability as an antibacterial is added. The soluble fiber content of MOLE is able to improve the texture of frozen yoghurt. In this research, four different frozen yoghurt samples were produced with the addition of MOLE in various ratios (0%, 10%, 20%, and 30%). The analysis shows that frozen yoghurt with 30% MOLE produces the highest antioxidant activity and viability of probiotics. The content of product with 30% MOLE includes 2.85±0.13% fat, 10.07±0.44% protein, 1.10±0.01% ash, 26.4±0.35% total solid (TS), 21.67±0.58% total soluble solid (TSS), 78.66±1.31% overrun, 807±5.77 (s) melting rate, 0.86±0.02% titratable acidity, and 5.4±0.02 pH. It also contains 8.58±0.52 log CFU/mL LAB, Salmonella negative/25 g, 102.26±0.13 mg GAE/100 mL of total phenolic, and 87.78±0.64% of antioxidant activity.
The Quality of Snack Bar with Jack Bean Tempeh Flour and Red Dragon Fruit Albedo Extract Substitution Alvina, Devi; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.102485

Abstract

The snack bar is a grab-and-go food with wheat flour as the primary component. In this context, exploring alternative substitute ingredients is necessary to strengthen food security, reduce Indonesia’s dependence on wheat, and increase the nutritional content of snack bars. Generally, snack bars have a high-carbohydrate content. In this research, wheat flour was substituted with jack bean (Canavalia ensiformis) tempeh flour to enhance protein content, and red dragon fruit (Hylocereus polyrhizus) albedo extract was used to improve fiber content. Therefore, this research aimed to determine the chemical, physical, microbiological, and organoleptic properties, and to identify the best formulation of snack bars using jack bean tempeh flour and red dragon fruit albedo extract as substitutes. A Completely Randomized Design (CRD) method was used with four formulation treatments. The ratios of wheat flour, jack bean tempeh flour, and red dragon fruit albedo extract in the formulation were 100:0:0 (K), 80:15:5 (A), 65:25:10 (B), and 50:35:15 (C), respectively. Significant differences were analyzed on chemical, physical, and microbiological results using One-Way ANOVA and followed by a post-hoc Duncan Multiple Range Test (DMRT). The snack bar results ranged from 9.62-18.47%, 1.13-2.40%, 16.81%-19.53%, 6.01-9.76%, 52.56-65.26%, 0.96-11.24%, 2.09-11.27%, and 15.55-32.02 N moisture, ash, fat, protein, carbohydrates, insoluble fiber, soluble fiber contents, and hardness, respectively. The microbial test met the requirements for contamination according to the Indonesian Food and Drug Authority (BPOM). The best formulation for the snack bar was identified in treatment B (65:25:10).
Co-Authors Abda Abda Alvina, Devi Coritama, Claudia Ekawati Purwijantiningsih, Ekawati Engko, Sara Putri Iskandar, Stefanie Glorina Leonard, Patricia Oktaviani, Cecilia Anis Oktaviani, Yustina Wanda Dwi Paramita, Intan Diah Pranata, Fransiscus Sinung Putra, Libertus Anggit Martini Lunggono Putri, Agatha Dewinta Anesthi Putri, Cindy Yong Kurnia Saputra, Dian Ariani Sari, Primaningrum Dian Indah Siedharta, Alexander Ryu Subando, Teresa Ramadhinara Sudigdo, Parceline Nathalie Sugianto, Emanuella Priscilia Tanggara, Evangelista Cannola Tarudea, Gisela Cita Theodora, Apriliani Venansius Galih Perkasa Putra Widyaningsih, Maria Magdalena Kurni Windyasari, Alexandra Paska Selma Yanuartono, Yanuartono