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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Dinamika Pengabdian (JDP) INTEK: Jurnal Penelitian
Indriati, Sri
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Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering

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KARAKTERISTIK FISIKOKIMIA PERMEN JELLY BENGKUANG (Pachyrhizus erosus) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK ROSELLA (Hibiscus sabdariffa) Atthamid, Nur Fitriani Usdyana; Yusuf, Muhammad; Muhtar, Imran; Indriati, Sri
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (803.127 KB) | DOI: 10.33772/jstp.v5i2.12030

Abstract

ABSTRACT Jelly candy made from yam (Pachyrhizus erosus) combined with a low-calorie sweetener, sorbitol, and rosella flower extract aimed to improve the color of the product and increase the content of phytochemical compounds, which are antioxidants. The research method was a randomized block design (RBD) arranged factorially with three treatment factors. The factors used were the concentration of carrageenan-konjac mixture with a ratio of 2:1, the concentration of sorbitol, and the concentration of rosella flower extract, each of which consists of five levels. In the preliminary stage,  maceration of rosella flower was extracted, then the samples were analyzed for water content, reduced sugar levels, antioxidant levels (DPPH), pH, microbiological (total plate count), color using chromameter instruments with the Munsell method, and organoleptic assessment using ranking methods (parameters of taste, color, aroma, and texture). The yam jelly candy that was accepted by panelists had a composition of 50% yam fruit juice, 3.5 g carrageenan-konjac mixture, 15 g sorbitol, 0.2 g citric acid, 20 ml high fructose syrup and 10% rosella extracts Rosella extract affects the ash content, water content, pH, reduced sugar content, antioxidant content, microbial contamination, and the color of yam candy. Keywords: Yam, Jelly Candy, Rosella, Sorbitol, SucroseABSTRAKPermen jelly berbahan dasar bengkuang (Pachyrhizus erosus)  yang dikombinasi dengan pemanis rendah kalori yakni sorbitol serta penggunaan ekstrak bunga rosella bertujuan memperbaiki warna produk dan meningkatkan kandungan senyawa fitokimia yang bersifat antioksidan sehingga bermanfaat bagi kesehatan tubuh. Metode penelitian adalah Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 3 faktor perlakuan. Faktor yang digunakan yaitu konsentrasi campuran karagenan – konjak dengan perbandingan 2 : 1, konsentrasi sorbitol dan konsentrasi ekstrak bunga rosella yang masing – masing terdiri dari 5 taraf. Tahapan pendahuluan dilakukan ekstraksi maserasi ekstrak bungga rosella, kemudian analisis sampel meliputi kadar air, analisis organoleptik, kadar gula reduksi, kadar antioksidan (DPPH), analisis pH, analisa mikrobiologi (total plate count), analisis warna menggunakan instrumen chromameter dengan metode munsell, serta analisis organoleptik menggunakan metode rangking (parameter rasa, warna, aroma dan tekstur). Penelitian ini menghasilkan formula permen jelly bengkuang yang diterima oleh panelis, memiliki komposisi 50% sari buah bengkuang, 3,5 g campuran karagenan – konjak, 15 g sorbitol, 0,2 g asam sitrat, 20 ml high fructosa syrup dan ekstrak rosella sebanyak 10 %. Esktrak rosella berpengaruh terhadap kadar abu, kadar air, pH, kadar gula reduksi, kandungan antioksidan, cemaran mikroba, dan warna permen jelly bengkuang. Kata kunci: Bengkuang, Permen Jelly, Rosella, Sorbitol, Sukrosa
KOPIGMENTASI ANTOSIANIN DAN POLIFENOL DARI UBI JALAR UNGU (Ipomoea batatas L.) MENGGUNAKAN Na-KASEINAT Atthamid, Nur Fitriani Usdyana; Yusuf, Muhammad; Indriati, Sri; Latief, Mahyati; Rifai, Akhmad
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (745.77 KB) | DOI: 10.33772/jstp.v5i2.12037

Abstract

ABSTRACT The anthocyanin compounds in purple sweet potato make this kind of food very interesting to be developed into natural dyes by adding copigment to increase the color stability. The purpose of this study was to determine the anthocyanin stability of purple sweet potato extract as a natural coloring by the addition of sodium caseinate copigment in various heating temperatures and irradiation time. The characteristics of anthocyanin extract of purple sweet potato obtained then analyzed for water content, extract yield, acidity, total anthocyanin, polyphenols, and color intensity. Then the characteristics of purple sweet potato extract with the addition of sodium caseinate copigment in different concentrations were tested. The results show that the purple sweet potato extract had a water content of 24.29%, extract yield of 22.46%, acidity of 5.51, total anthocyanin of 422.47 mg/L, polyphenols of 10.24 mg/L, and color intensity ohue of 86.42367 which is the red and yellow (YR). For purple sweet potato extract with the addition of copigment, the color stability test was stable on various heating temperatures as the ohue value remains in the red-yellow (YR) range with the color even increased to red (R). For stability to irradiation, ohue values are in the range of red and yellow (YR). Stability testing was also stable in various irradiation as maintain color was still red-yellow (YR).Keywords: anthocyanins, copigmentation, flavonoids, polyphenols, sweet potato.ABSTRAKKeberadaan senyawa antosianin pada ubi jalar ungu menjadikan jenis bahan pangan ini sangat menarik untuk dikembangkan menjadi pewarna alami dengan penambahan kopigmen untuk meningkatkan kestabilan warnanya.. Tujuan dari penelitian ini adalah menentukan stabilitas antosianin ekstrak ubi jalar ungu sebagai pewarna alami dengan penambahan kopigmen Natrium Kaseinat terhadap suhu pemanasan dan waktu penyinaran. Ekstrak antosianin ubi jalar ungu  yang diperoleh selanjutnya dilakukan analisis karakteristiknya, yaitu meliputi analisis: kadar air, rendemen ekstrak, derajat keasaman, total antosianin, polifenol, dan intensitas warna. Pengujian karakteristik ekstrak ubi jalar ungu, Penambahan kopigmen Natrium Kaseinat dengan konsentrasi yang berbeda. Hasil analisis produk untuk ekstrak ubi jalar ungu, diperoleh data hasil pengamatan analisis kadar air sebesar 24.29%, rendemen ekstrak sebesar 22.46%, derajat keasaman sebesar 5.51, total antosianin sebesar 422.47 mg/L, polifenol sebesar 10.24 mg/L, dan intensitas warna ohue sebesar 86.42367 yang menunjukkan warna merah kuning (YR). Untuk ekstrak ubi jalar ungu dengan penambahan kopigmen, uji stabilitas warna terhadap suhu pemanasan dapat dikatakan stabil karena nilai ohue tetap berada pada kisaran warna merah kuning (YR), bahkan warna meningkat yaitu berwarna merah (R). Untuk stabilitas terhadap penyinaran diperoleh nilai ohue berada pada kisaran warna merah kuning (YR). Pengujian stabilitas terhadap penyinaran dikatakan stabil karena dapat mempertahankan warna yaitu tetap berwarna merah kuning (YR). Kata kunci: antosianin, kopigmentasi, flavanoid, polifenol, ubi jalar ungu.
PEMBERDAYAAN NELAYAN DI KELURAHAN PINCENGPUTE DALAM PENGOLAHAN IKAN DOYOK MENJADI PRODUK BAKSO DAN NUGGET Mas’ud, Fajriyati; Indriati, Sri; Paramita, Vilia Darma
Jurnal Dinamika Pengabdian Vol. 4 No. 2 (2019): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. 2 MEI 2019
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v4i2.7411

Abstract

Ikan Doyok berkembangbiak di Danau Tempe dan jumlahnya cukup melimpah, tetapi tidak disukai karena memiliki banyak duri halus, sehingga banyak yang terbuang. Tujuan dari kegiatan ini adalah untuk memberdayakan masyarakat nelayan di Kelurahan Pincengpute guna memberikan nilai ekonomi bagi ikan doyok dalam bentuk olahan bakso dan nugget ikan yang dapat dijual sehingga mampu memberikan kontribusi ekonomi kepada masyarakat setempat. Kegiatan ini dilakukan dalam bentuk penyuluhan, demonstrasi dan pelatihan pengolahan ikan doyok menjadi produk bakso dan nugget ikan. Masyarakat melakukan uji sensorik terhadap warna, rasa, dan aroma produk, hal ini merupakan bentuk partisipasi masyarakat dalam kegiatan ini selain menyediakan ikan doyok sebagai bahan utama dalam kegiatan ini.Kata kunci: Pincengpute, ikan doyok, bakso, nugget ikan.
GC-MS and Antioxidant Capacity Analysis in Propanol Extract of Carthamus Tinctorious L Indriati, Sri; Yusuf, Muhammad; Riskayanti, Riskayanti; Amaliah, Nur; Latief, Mahyati; Sjafruddin, Rahmiah; Attahmid, Nur Fitriani Usdyana
INTEK: Jurnal Penelitian Vol 8 No 1 (2021): April 2021
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31963/intek.v8i1.2801

Abstract

Safflower, were extracted using propanol solvent at different time intervals: 10, 20, and 30 min at a constant temperature of 40°C. The extracts were analyzed by GC/MS technique. The major compounds identified were tetrapentacontane, tetracontane, triacontanol, gamma sitosterol, myristic acid, linoleic acid, stearic acid, palmitic acid, oleic acid, and lauric acid. However, some levels of palmidrol, beta-amyrin, cubenol, and tocopherol were also found in safflower extracts. Most of the volatile compounds were detected between 10–30 min time of extraction. The 30 min time of extraction also showed the maximum content of polyphenols and antioxidants in safflower extracts. Thus, 30 min was suggested as the most suitable time for maximum extraction of bioactive volatiles, antioxidants, and polyphenols from Safflower using propanol solvent.
Extraction Optimization of Pigeon Pea Seed Protein and Yield Using Response Surface Methodology Indriati, Sri; Yusuf, Muhammad; Irsal, Muhammad; Latief, Mahyati; Umar, Nuraeni; Usdyana Attahmid, Nur Fitriani
INTEK: Jurnal Penelitian Vol 9 No 1 (2022): April 2022
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31963/intek.v9i1.3530

Abstract

Pigeon Pea (Casanus Cajan L.) is one of the local foods in South Sulawesi. Pigeon pea seeds contain protein that the body can absorb. This study aims to determine the optimum operating conditions for extracting pigeon pea on protein and yield using Ultrasonic-Assisted Extraction (UAE). Response Surface Methodology (RSM) with Box-Behnken Design (BBD) was used by considering three variables, time (30, 40, and 50 min), temperature (40, 50, and 60oC), and methanol concentration (50, 70, and 90%). The experiment results show that yield ranges from 8.85663% to 31.4766% and 46.1538 mg/l to 15584.6 mg/l. Response variables were computed and used to create the contour plot graphs. The optimum operating conditions for sonication extraction were a time of 44.760 minutes, a temperature of 60oC, and a 90% methanol concentration.
Co-Authors Akhmad Rifai Amaliah, Nur Irsal, Muhammad Latief, Mahyati Mas’ud, Fajriyati Muhammad Yusuf Muhammad Yusuf Muhtar, Imran Nur Fitriani Usdyana Attahmid, Nur Fitriani Usdyana Paramita, Vilia Darma Riskayanti, Riskayanti Sjafruddin, Rahmiah Umar, Nuraeni Usdyana Attahmid, Nur Fitriani