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All Journal Journal Of Agritech Science (JASc) Journal of Noncommunicable Diseases Prevention and Control Poltekita: Jurnal Ilmu Kesehatan
Syafii, Firdaus
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Antioxidant Activity, Physical and Organoleptic Test of Tapai Pisang Kepok Ice Cream Syafii, Firdaus
Journal Of Agritech Science (JASc) Vol 8 No 2 (2024): Journal Of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v8i2.1390

Abstract

The aimed of this study was to determine the effect of adding tapai banana kepok on antioxidant activity, physical and organoleptic properties of ice cream. The method used in this study was a complete randomized design (RAL). The factors used in this study were the concentration of tapai banana kepok, which was 0%, 10%, 20%, 30%, and 50%. The measured responses were antioxidant activity, total solids analysis, melting time, overrun and hedonic tests on color, taste, aroma, texture, and overall attributes. Based on the results of the study showed that the addition of tapai banana kepok in making ice cream had a significant influence on the total solids value (p<0.05), melting speed (p<0.05), overrun (p<0.05), antioxidant activity (p<0.05) and hedonic tests on taste attributes (p<0.05), aroma (p<0.05), texture (p<0.05) and overall (p<0.05). The more the amount of banana tapai added to ice cream, the greater the total solids value (F4=45.27%), the longer melting time (22.05 minutes/100g), the smaller overrun (F4=22.45%), and the stronger antioxidant activity (F4=98 ppm). Based on the hedonic test, formula 2 (20% addition of banana tapai) gave the most preferred overall sensory attribute (F2 = 5.12). In addition, formula 2 has physical properties that are in accordance with the SNI ice cream quality requirements and has moderate antioxidant power
PENGARUH MODIFIKASI TEPUNG PISANG KEPOK TERHADAP KADAR PATI RESISTEN DAN KARAKTERISTIK FISIKOKIMIA Syafii, Firdaus; Fajriana, Hasmar; Ma’rifatullah, Fathur Rahman
Journal Of Agritech Science (JASc) Vol 7 No 01 (2023): Jurnal of agritech science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v7i01.1153

Abstract

Penelitian ini bertujuan untuk mengetahui adanya pengaruh proses modifikasi tepung pisang terhadap peningkatan kadar pati resisten tipe 3 dan karakteristik fisikokimia pati pisang. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 faktor, yaitu: kontrol, HA-AC1x, HA-AC1x-HMT, HA-AC3x, dan HA-AC3x-HMT. Parameter yang dianalisis adalah kadar pati resisten, kadar gula pereduksi, kadar air, kadar total pati, dan kadar amilosa. Berdasarkan hasil penelitian, terdapat pengaruh proses modifikasi tepung pisang terhadap kadar pati resisten (p=0,000). Kadar pati resisten tepung pisang mengalami peningkatan setelah dilakukan modifikasi dibandingkan dengan kontrol. Kadar pati resisten tertinggi dihasilkan dari modifikasi tepung pisang dengan perlakuan hidrolisis asam autoclaving-cooling 3 siklus dengan heat mositure treatment (HMT), yaitu sebesar 47,17%. Proses modifikasi juga berpengaruh terhadap karakteristik fisikokimia pati pisang, yaitu: kadar total pati, kadar amilosa, kadar gula peredukasi, dan kadar air. Tepung pisang dengan kadar pati resisten yang tinggi dapat dijadikan sebagai ingredient produk pangan sebagai pengganti tepung terigu yang berfungsi sebagai pangan fungsonal dan diversifikasi pangan.
The Effect of Giving Boiled Papaya Leaf Water on Blood Glucose Levels in DM Sufferers in the Simpong Community Health Center Working Area Subchan, Djadid; Nurarifah, Nurarifah; Fajriana, Hasmar; Syafii, Firdaus
Poltekita: Jurnal Ilmu Kesehatan Vol. 19 No. 1 (2025)
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v19i1.3903

Abstract

Papaya trees are often found in Indonesia, both fruit, flowers and leaves are commonly used. Papaya leaves are widely used to treat various diseases including diabetes. Indonesia, with 10.7 million diabetes sufferers, is in the top ten countries with the highest number of diabetes cases. Boiled papaya leaves water can be an alternative in controlling blood sugar levels in people with diabetes. The aim of the study was to prove that boiled papaya leaf water is useful for lowering blood sugar levels in diabetes mellitus patients. The materials used were papaya leaves and clean water. The research method, this study is analytical, namely quasi-experimental design using the pre-test method (before treatment) how much blood sugar levels and post-test (after treatment) blood sugar levels were measured after 30 minutes of treatment then compared with the control group. The treatment was in the form of drinking boiled papaya leaf water with a dose of 100 ml from 10 grams of papaya leaves in one gift. The control only drank water. The research results were based on statistical tests, the data distribution was not normal so the Wilcoxon test was carried out. The significance obtained was 0.117 (>0.05) so that H0 was accepted, it mean there was no effect, meaning that boiled papaya leaf water had no effect on reducing blood sugar levels in diabetes sufferers. The conclusion is that boiled papaya leaf water has no effect on lowering blood sugar levels in diabetes sufferers. It is recommended to calculate the dose based on body weight, increase the dose, or grind it first before use.
Protein Content, Total Isoflavone, and Antioxidant Capacity of Modified Tempeh Flour Based on Soybean Germination Time Syafii, Firdaus; Yani, Ahmad
Journal of Noncommunicable Diseases Prevention and Control Vol. 2 No. 2 (2024): Journal of Noncommunicable Diseases Prevention and Control
Publisher : Hypertension Prevention and Control Research Center, The Polytechnic of Health of Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61843/jondpac.v2i2.825

Abstract

Differences in soybean germination stages can affect the nutritional content in it, such as protein and isoflavones. These differences in content also affect the antioxidant activity in it. This study aimed to determine the effect of tempeh flour modification based on the soybeans germination time on their protein content, total isoflavones, and antioxidant capacity, and to determine the potential of modified tempeh flour as a better functional food ingredient for people with diabetes mellitus type 2 (DMT2). The research design used in this study was a completely randomized design (CRD) with treatments based on differences in the germination stages of tempeh soybeans before being used to make tempeh flour, namely P0 (0-hour soybean incubation), P1 (20-hour soybean incubation), P2 (30-hour soybean incubation), P3 (40-hour soybean incubation), and P4 (50-hour soybean incubation), with the parameters measured being protein content, total isoflavones, and antioxidant capacity. The resulting data were then tested using ANOVA at the 5% level and Duncan's test. The results showed that modification of tempeh flour based on the duration of soybean germination affected the increase in protein content, total isoflavones, and antioxidant capacity. Treatment P4 (tempeh with soybeans germination for 50 hours) showed the highest value, namely protein content of 55.12%, total isoflavones of 165.57 mg/100 g flour, and antioxidant capacity of 34.12 mg AEAC (ascorbic acid equivalent antioxidant capacity) per 100 g flour. Thus, modification of tempeh flour with P4 treatment has the potential as an ingredient for functional food products with richer nutrition, making it suitable for consumption by people with DMT2.
Co-Authors ahmad yani Hasmar Fajriana Ma’rifatullah, Fathur Rahman Nurarifah Nurarifah Subchan, Djadid