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All Journal METANA Jurnal Pangan dan Agroindustri Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Fokus Abdimas
Putri, Aldila Sagitaning
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Social Sciences

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Kandungan Antioksidan pada Kubis Merah (Brassica oleracea L.) Dan Aplikasinya Pada Pembuatan Kerupuk Putri, Aldila Sagitaning; Kristiani, Endang i Bekti; Haryati, Sri
METANA Vol 14, No 1 (2018): Juni 2018
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (987.583 KB) | DOI: 10.14710/metana.v14i1.19162

Abstract

Kubis Merah (Brassica oleracea L.) merupakan salah satu hasil pertanian yang mengandung kandungan antosianin yang berpotensi sebagai antioksidan. Tujuan yang hendak dicapai dalam penelitian ini adalah untuk menggali potensi kubis merah sebagai antioksidan alami pada kerupuk kubis merah. Tahapan dari penelitian ini adalah pembuatan kerupuk kubis merah dengan berbagai formulasi tepung tapioka dan kubis merah, uji organoleptik serta penentuan aktivitas antioksidan dan kadar antosianin. Hasil penelitian menunjukkan bahwa aktivitas antioksidan dari kubis merah dan kerupuk kubis merah sebesar. Dari uji organoleptik yang paling disukai panelis adalah perlakuan T2K1 yaitu 150 gram tapioka dan 50 gram kubis mera yang memiliki kadar air sebesar 15,49%, kadar abu 1,18%, kadar protein 1,48%, kadar lemak 16,55%, antosianin 1,31% dan aktivitas antioksidan sebesar 23,93%. Dengan demikian dapat disimpulkan bahwa kerupuk kubis merah memiliki potensi sebagai sumber antioksidan. Antioxidant content  in Red Cabbage  (Brassica oleracea L.) and Application In The Making of Crackers Red Cabbage (Brassica oleracea L.) is one of the agricultural products containing anthocyanin content that has potential as antioxidant. The purpose of  this study was to explore the potential of red cabbage as a natural antioxidant in red cabbage crackers. The stages of this research are the manufacture of red cabbage crackers with various formulations of tapioca flour and red cabbage, organoleptic test and the determination of antioxidant activity and anthocyanin levels. The results showed that antioxidant activity of red cabbage and red cabbage cracker amounted to. The most preferred organoleptic test of panelist is T2K1 treatment which is 150 g tapioca and 50 g of red cabbage which has water content 15,49%, ash content 1,18%, protein content 1,48%, fat content 16,55%, antocyanin 1.31% and antioxidant activity of 23.93%. Thus it can be concluded that red cabbage crackers have the potential as a source of antioxidants.
Effect of Maceration Time on Color Intensity, Bioactive Compounds and Antioxidant Activity of Purple Corn Extract (Zea mays var. Black Aztec): Pengaruh Lama Maserasi Terhadap Intensitas Warna, Senyawa Bioaktif dan Aktivitas Antioksidan Ekstrak Jagung Ungu (Zea mays var. Black Aztec) Mawarno, Binardo Adi Seno; Putri, Aldila Sagitaning; Fitriana, Ika
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10219

Abstract

Purple corn is one of the corn varieties that is being developed by Indonesia as a form of food diversification. The purple color of corn is produced by the high presence of anthocyanins so it can provide health benefits such as antioxidant, anti-inflammatory, mutagenic, anti-cancer and anti-angiogenesis. To ensure that the bioactive components are not damaged, extraction is carried out in stages by applying the maceration method using a polar solvent with the correct ethanol content of 96%. Apart from using the appropriate solvent, the length of maceration time will determine the results of the extract obtained. This research aims to find out how long maceration affects the content of bioactive compounds found in purple corn. The research used a completely randomized design with one treatment, namely maceration times of 12, 24 and 48 hours. The tests carried out included color intensity, total phenol and anthocyanin content and antioxidant activity. The research findings explain that the length of maceration has a significant effect on color intensity, total phenols and antioxidant activity of purple corn extract. 2 hour maceration was the best treatment in extracting bioactive compounds, namely total phenols of 206.29 g/100 g, total anthocyanins of 0.19 g/100 g and antioxidant activity of 58.80%.
PENYULUHAN PENGOLAHAN SELAI BAGI SISWA SMK NEGERI 1 BAWEN KABUPATEN SEMARANG Larasati, Dewi; Putri, Aldila Sagitaning; Sani, Elly Yuniarti
Fokus ABDIMAS Vol 1, No 1: OKTOBER 2022
Publisher : STIE Pelita Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34152/abdimas.1.1.47-51

Abstract

This community service activity is partnered with SMK Negeri 1 Bawen, Semarang Regency. The partner location is in Bawen District, Semarang Regency. Our target is students majoring in Agribusiness Processing of Agricultural Products (APHP) at SMK Negeri 1 Bawen who are accompanied by their teachers. One of its visions is to educate and train students to be skilled, independent and able to develop themselves in the competence of Agribusiness Processing Agricultural Products. So that counseling is needed about the knowledge of various kinds of agricultural products, while the subject matter given does not cover all agricultural products, one of which is tomatoes. The solution method is to provide counseling about processed tomato jam and the practice of making it for students of SMK Negeri 1 Bawen. The results of this activity can improve the knowledge and skills of the students of SMK Negeri 1 Bawen so as to increase their competence. Keywords: processing, tomato jam, students of SMK Negeri 1 Bawen
PENYULUHAN PENANGANAN PASCA PANEN DAN PENGOLAHAN UBI JALAR UNGU BAGI SISWA SMK NEGERI 1 BAWEN KABUPATEN SEMARANG Putri, Aldila Sagitaning; Larasati, Dewi; Sani, Elly Yuniarti
Fokus ABDIMAS Vol 2, No 2: OKTOBER 2023
Publisher : STIE Pelita Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34152/abdimas.2.2.156-159

Abstract

SMK Negeri 1 Bawen is located in the Bawen District area which is located in Semarang Regency and has six Expertise Programs, namely the Agricultural Product Agribusiness Expertise Program, Plant Production Agribusiness, Livestock Production Agribusiness, Agricultural Mechanization, Culinary Planning and Tourism. graduates of SMK Negeri 1 Bawen are scattered throughout the archipelago and work in various sectors of the Business and Industry World. This community service activity aims to provide information to students at SMK Negeri 1 Bawen Semarang Regency about the importance of post-harvest handling of purple sweet potatoes and how to process them and provide skills on how to process purple sweet potatoes into purple rice and purple sweet potato ice cream. The partner's problem is that so far purple sweet potato has not been diversified, so this extension activity will increase knowledge about purple sweet potato processing. The activities carried out in the community service program entitled "Counseling on Post-harvest Handling and Processing of Purple Sweet Potatoes for Students of SMK Negeri 1 Bawen, Semarang Regency" are intended to broaden the knowledge of students of SMK Negeri 1 Bawen, so that it can become a provision for them to work and disseminated to the surrounding community. Therefore the targets in this community service activity are: a. Increased knowledge of students at SMK Negeri 1 Bawen about post-harvest handling of purple sweet potato by 98.7%, b. increased knowledge of students at SMK Negeri 1 Bawen in processing purple sweet potatoes into purple rice and purple sweet potato ice cream as much as 88.93%, c. increasing the skills of students in processing purple sweet potatoes into purple rice and purple sweet potato ice cream by 93.24%. The solution is that partners experience an increased understanding of how to process purple sweet potatoes into products that are rich in nutritional value such as purple rice and purple sweet potato ice cream. Keywords: Post harvest, processing, purple sweet potato, purple rice, ice cream
Kandungan Warna, Karoten dan Kimia Tepung Labu Kuning dengan Perbedaan Lama Fermentasi Saccharomyces cerevisiae Rachma Sari, Anisa; Romadhon, Fajarrudin Ahmad; Cahyanti, Antonia Nani; Putri, Aldila Sagitaning
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.500

Abstract

Adanya pigmen karoten pada labu kuning dapat menjadikan tepung memiliki warna yang menarik. Akan tetapi, tingginya kandungan serat kasar dalam labu kuning dapat menyebabkan rendahnya nilai kecernaan, yang berdampak pada penyerapan zat gizi. Untuk mengatasi permasalahan tersebut perlu adanya teknologi fermentasi. Proses fermentasi dapat meningkatkan nilai nutrisi produk dengan penurunan senyawa antinutrisi, meningkatkan daya cerna dan ketersediaan makronutrisi. Tujuan dari penelitian ini adalah menganalisis karakteristik warna, karoten, serat kasar, kadar air, karbohidrat dan protein tepung labu kuning dengan variasi lama waktu fermentasi Saccharomyces cerevisiae; serta menentukan lama waktu fermentasi terbaik dalam pembuatan tepung labu kuning. Penelitian menggunakan metode rancangan acak kelompok satu faktor yaitu lama waktu fermentasi. Terdapat 6 perlakuan (0, 1, 2, 3, 4, dan 5 hari) dengan 4 kali pengulangan. Parameter yang dianalisis meliputi warna, karoten, serat kasar, kadar air, karbohidrat dan protein. Hasil penelitian menunjukkan bahwa lama waktu fermentasi meningkatkan kecerahan warna, warna kekuningan, kadar karoten dan karbohidrat; namun menurunkan warna kemerahan, serat kasar, kadar air dan protein tepung labu kuning. Lama waktu fermentasi terbaik dalam pembuatan tepung labu kuning adalah 3 hari. Tepung labu kuning terfermentasi 3 hari berpotensi sebagai tepung dengan warna menarik, tinggi akan kandungan karoten, protein dan karbohidrat, rendah serat dan kadar air sehingga memudahkan dalam proses penyerapan zat gizi dan memiliki umur simpan panjang.
CHEMICAL AND ANTIOXIDANT CHARACTERISTICS OF FERMENTED YELLOW PUMPKIN FLOUR WITH VARIATION OF MICROORGANISMS AND FERMENTATION TIME Sari, Anisa Rachma; Putri, Aldila Sagitaning; Gunantar, Devy Angga
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.3

Abstract

Pumpkin flour produced through fermentation can increase its nutritional value. This study aims to analyze the chemical characteristics and antioxidants of fermented pumpkin flour with variations in microorganisms and fermentation time, as well as the correlation between the two factors, and determine the best formulation. This study used a factorial group randomized design method with two factors, namely, variation of microorganism and fermentation time. The data obtained were analyzed using factorial ANOVA, followed by the Duncan Multiple Range Test (DMRT) test with a confidence level of 95% using SPSS 23. The chemical characteristics of fermented pumpkin flour showed an interaction between fermentation microorganisms and the length of fermentation time on the antioxidant activity of fermented pumpkin flour, but there was no interaction between fermentation microorganisms and the length of fermentation time on the moisture content, ash, protein, fat, and carbohydrates of fermented pumpkin flour. Fermentation by S. cerevisiae for 3 days had the best chemical characteristics and antioxidant activity of fermented pumpkin flour. Researchers hope that the application of fermentation in processing pumpkin into flour can increase the nutritional value, the economic value, and the value of health.
Co-Authors Antonia Nani Cahyanti Binardo Adi Seno Devy Angga Gunantar Dewi Larasati, Dewi fitriana, ika Kristiani, Endang i Bekti Rachma Sari, Anisa Romadhon, Fajarrudin Ahmad Sani, Elly Yuniarti Sari, Anisa Rachma Sri Haryati