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All Journal Indonesian Food Science and TechnologyJournal Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Indonesian Journal of Natural Pigments Jurnal ABDINUS : Jurnal Pengabdian Nusantara
Natania, Natania
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Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Other

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OPTIMIZATION OF TOTAL CAROTENOIDS, PHENOLIC CONTENT, AND SENSORY ACCEPTABILITY OF JAVA TEA-BASED FUNCTIONAL DRINK ENRICHED WITH RED FRUITS’ OIL EMULSION Wijaya, Hanny; Natania, Natania; Sonatha, Mei Diana; A'yuni, Qurrata; Caroline, Cindy
Indonesian Journal of Natural Pigments Vol 2 No 1 (2020): February 2020
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2020.02.1.1

Abstract

Red fruits’ oil contains 12,000 ppm carotenoid compounds and among them β-karoten was found as the major carotenoid compound. However, the application of red fruits’ oil as the food ingredient is rarely investigated due to its low solubility in aqua-phase, phenolic aroma and bitter aftertaste. Therefore , emulsification of red fruits’ oil in water (oil in water, o/w emulsion) using CMC (carboxymethyl cellulose) as the emulsifier and stabilizer agent considered as alternative to overcome those limitations. In the present work, the optimum concentration of red fruits’ oil emulsion added into Java tea-based functional drink increased the total carotenoid content, gave red color and might enhanced its antioxidant activity. The optimum formula was performed by Response Surface Methodology approach utilizing Design Expert 10.0.7® (DX10) Trial software whereas the emulsion concentration of red fruits’ oil as the variable factor. Red fruits’ oil emulsion which has been prepared from 20% red fruits’ oil and 1.50% CMC as emulsifier and stabilizer was having total carotenoid content of 72.93±1.33 ppm. The optimum concentration of red fruits’ oil emulsion added to Java-tea based functional drink was 5.86%. The addition of red fruits’ oil emulsion increased the total carotenoid content from 0.37±0.13 ppm to5.28±0.05 ppm. The results showed that red fruits’ oil emulsion could be used as red colorant agent in the functional drink while increasing the total carotenoid content, however, reduced the flavor sensory acceptance in high amount
WORKSHOP ON THE MAKING OF TEA-BASED BURSTING BOBA AT SMA KRISTEN KARUNIA JAKARTA Soedirga, Lucia Crysanthy; Anugrahati, Nuri Arum; Natania, Natania; Nolita, Maurelle; Joannita Kurniawan, Christine
Jurnal Sinergitas PKM & CSR Vol. 7 No. 2 (2023): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i2.7416

Abstract

Tea is one of the beverages widely consumed due to its functional aspects, yet its applications remain limited primarily to brewing. Another product that has gained significant popularity among the community, especially school-age children, is bursting popping boba due to its explosive sensation in the mouth. Bursting popping boba is produced using the spherification technique, a molecular gastronomy component. It is commonly based on sugar or syrup solutions. One approach that can enhance tea product diversification is transforming it into bursting popping boba. However, tea-based bursting popping boba has yet to be widely recognized by the public, exceptionally high school students. Hence, there is a need for a workshop on the production of bursting popping boba. This workshop was held on November 4, 2022, at SMA Kristen Karunia Jakarta. The Community Service Program activity was successfully executed and received positive feedback from the high school students of SMA Kristen Karunia Jakarta, as indicated by the questionnaire results. Specifically, 97.5% of the participants found this activity beneficial and informative. In comparison, 92.5% expressed interest in participating in such activities again. 
PEMANFAATAN BUBUK AMAZAKE UMBI GEMBILI (Dioscorea esculenta Lour. Burkill) SEBAGAI SUBSTITUSI GULA DALAM PEMBUATAN ROTI [UTILIZATION OF LESSER YAM (Dioscorea esculenta Lour. Burkill) AMAZAKE POWDER AS SUGAR SUBSTITUTE IN BREAD MAKING] Rimba, Christopher Imansantoso; Natania, Natania
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 1 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Lesser yam (Dioscorea esculenta Lour. Burkill), or called as Gembili in Indonesia, is one of the tubers from Dioscorea family. However, utilization of lesser yam is still low in Indonesia. One way to utilize lesser yam is by fermentation. Amazake is a sweet fermented beverage originating from Japan. It is made by utilizing koji mold (Aspergillus oryzae) into rice. Since amazake rich in sugar, it could be utilized as sugar substitute in bread making. Fermenting lesser yam with koji is possible in producing amazake made from lesser yam. Dried lesser yamamazake was size reduced to produce lesser-yam amazake powder as sugar substitute in bread making. Thus, the aim of this research was to analyze whether there are effects in substituting sugar with lesser yam-amazake powder towards physical, chemical and sensory characteristics of the bread loaves. Four designated fermentation times (24/48/72/96 hours) were used and analyzed. Based on total sugar content and reducing sugar content, there was significant difference shown at lesser yams that had been fermented for 72 hours while there was no difference in gas production capacity. Thus, 72 hours of fermentation in producing lesser yamamazake powder was used to be utilized in bread making since 1 gram of lesser yam-amazake powder was equivalent with 31 mg of sucrose. As for second research stage, physical and sensory aspects of bread made from sucrose and lesser yam-amazake powder was analyzed to understand the effect of sugar substitution. Lesser yam-amazake powder was found to slightly affect physical characteristics while did not give any differences in sensory evaluation. ABSTRAKUmbi gembili (Dioscorea esculenta Lour. Burkill) merupakan salah satu umbi dari genus Dioscorea. Namun, pemanfaatan umbi gembili ini masih tergolong rendah di Indonesia. Salah satu cara pemanfaatan umbi gembili adalah dengan fermentasi. Amazake merupakan minuman fermentasi yang berasal dari Jepang dengan bantuan kapang koji (Aspergillus oryzae). Amazake tinggi akan gula sehingga dapat digunakan sebagai substitusi gula dalam pembuatan roti. Umbi gembili dapat digunakan sebagai salah satu bahan dasar dalam pembuatan amazake. Amazake umbi gembili yang telah dikeringkan akan melalui proses pengecilan ukuran untuk menghasilkanbubuk amazake yang akan digunakan sebagai substitusi gula dalam pembuatan roti. Tujuan penelitian ini adalah untuk melihat apakah ada efek dalam substitusi gula dengan bubuk amazake umbi gembili terhadap karakteristik fisik, kimia, dan sensori roti yang dihasilkan. Empat waktu fermentasi (24/48/72/96 jam) digunakan dan dianalisis. Berdasarkan jumlah total gula dan gula pereduksi, terdapat perbedaan signifikan pada umbi gembili yang difermentasi selama 72 jam, namun tidak terdapat perbedaan signifikan pada uji kapasitas produksi gas.  Sehingga, waktu fermentasi terpilih adalah 72 jam, dimana 1 gram bubuk amazake umbi gembili setara dengan 31mg sukrosa. Pada tahap penelitian kedua, karakteristik fisik, kimia dan sensori dari roti yang dibuat menggunakan sukrosa dan bubuk amazake gembili dianalisis untuk mengetahui efek dari substitusi gula. Hasil analisis menunjukkan bahwa penggunaan bubuk amazake gembili sedikit mempengaruhi karakteristik fisik roti namun tidak memberikan perbedaan signifikan pada evaluasi sensori roti.  Kata kunci: amazake, Aspergillus oryzae, roti, substitusi gula, umbi gembili
Pelatihan Penerapan Teknologi Pengolahan Pangan pada Komoditas Jagung di STT-SAPPI Ciranjang Kabupaten Cianjur Siregar, Tagor M.; Wijaya, Julia Ratna; Natania, Natania; Mastuti, Titri Siratantri; Sanaky, Florecita; Teo, Claudius; Julian, Beatrice
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 10 No 1 (2026): Volume 10 Nomor 1 Tahun 2026
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v10i1.26319

Abstract

Sekolah Tinggi Teologi Studi Alkitab untuk Pengembangan Pedesaan Indonesia merupakan Sekolah Tinggi Teologi, dimana lulusannya diharapkan dapat berperan aktif dalam pemberdayaan masyarakat. Berkaitan dengan hal ini maka Program Studi Teknologi Pangan Universitas Pelita Harapan (UPH) melakukan Pengabdian Kepada Masyarakat (PkM) berupa Pelatihan Penerapan Teknologi Pengolahan Pangan Pada Komoditas Jagung. Kegiatan ini dilakukan melalui tahap persiapan dan pelaksanaan. Pada tahap persiapan dilakukan uji coba proses pengolahan dan penentuan formulasi dan diperoleh produk olahan berbasis jagung di Laboratorium Pengolahan Pangan. Hasil dari tahap ini dirumuskan menjadi bagian dari materi pelatihan berupa deskripsi dan penjelasan tentang bahan, alat, prosedur pengolahan yang meliputi preparasi bahan, pengeringan, proses pembuatan dan penentuan formulasi produk pangan berbasis jagung yaitu tepung jagung, tortilla chips, dan sup jagung instan. Pada tahap pelaksanaan, tim PkM memaparkan, menjelaskan dan mempraktikkan materi pelatihan yang telah disiapkan kepada para mahasiswa di STT-SAPPI Cianjur, Jawa Barat. Kegiatan pelatihan dilakukan pada tanggal 24 April 2025 oleh 7 orang tim PkM yang terdiri dari 4 orang dosen, 1 orang asisten dosen dan 2 orang mahasiswa Program Studi Teknologi Pangan UPH, serta diikuti oleh 25 orang peserta yaitu mahasiswa STT-SAPPI Ciranjang kabupaten Cianjur. Evaluasi kegiatan pelatihan berdasarkan pengisian kuesioner menunjukkan seluruh (100%) peserta menyatakan bahwa kegiatan pelatihan dapat diikuti dengan baik dan sangat bermanfaat.
Microencapsulation of Anthocyanin Extract from Roselle (Hibiscus sabdariffa L.) Calyx using the Spray Drying Method Halim, Yuniwaty; Erika, Erika; Natania, Natania; Handayani, Ratna
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.42089

Abstract

Roselle (Hibiscus sabdariffa L.) is one of the plants that is rich in anthocyanins. Anthocyanin pigments are usually unstable; therefore, one method to increase their stability is microencapsulation using various coating agents. This research aimed to determine the optimal ratio of maltodextrin and whey protein isolate (WPI) as a coating agent for producing roselle extract microcapsules and to assess the effects of pH and temperature on microcapsule stability. Dried roselle calyx was initially extracted using combinations of ethanol, distilled water, and citric acid. The roselle extract had a yield of 73.48%, a moisture content of 39.44%, a pH of 2.53, a total anthocyanin content of 38.85 mg/L, and a color intensity with a wavelength peak at 522 nm and an absorbance of 2.414. The roselle extract was then encapsulated using maltodextrin and whey protein isolate as coating agents at different ratios (1:0, 1:3, 1:1, 3:1, and 1:0) using the spray drying method. The chosen ratio of maltodextrin and whey protein isolate was 1:0, with color intensity (absorbance at 520 nm) of 0.453±0.01, yield of 66.60±4.04%, moisture content of 11.04 ±0.56%, solubility of 81.40 ±5.39%, total anthocyanin content of 10.33 ±0.25 mg/L, and encapsulation efficiency of 92.12 ±2.63%. Furthermore, the stability of the selected microcapsules at different pH (2, 4, 6, 8, and 10) and temperatures (25°C, 40°C, 55°C, 70°C, and 85°C) was assessed based on total anthocyanin content and color intensity. Results showed that the highest stability of roselle extract microcapsules was obtained at pH 2-6 and temperature below 70°C.
Co-Authors A'yuni, Qurrata C Hanny Wijaya Cindy Caroline Erika Erika Halim, Yuniwaty Joannita Kurniawan, Christine Julian, Beatrice Lucia Crysanthy Soedirga Nolita, Maurelle Nuri Arum Anugrahati Ratna Handayani Rimba, Christopher Imansantoso Sanaky, Florecita Sonatha, Mei Diana Tagor M. Siregar Teo, Claudius Titri Siratantri Mastuti Wijaya, Julia Ratna