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All Journal Indonesian Food Science and TechnologyJournal Journal of Functional Food and Nutraceutical Jurnal Pengabdian kepada Masyarakat Nusantara
Anugrahati, Nuri A.
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Nursing Social Sciences

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STABILIZATION OF RED MELINJO PEEL (GNETUM GNEMON L.) ETHYL ACETATE EXTRACT AS ANTIBACTERIAL AGENT Honga, Johan; Parhusip, Adolf J.N.; Anugrahati, Nuri A.; Sinaga, Wenny S.L.; Angel, Veliana
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (692.144 KB) | DOI: 10.33555/jffn.v1i1.7

Abstract

Melinjo (GnetumgnemonL.) is a typical Indonesian plant that has many benefits such as antimicrobial agent. The aim of this study was to determine the antimicrobial activity of red melinjo peel extract. In this study, extraction was conducted by maceration using ethyl acetate as solvent for 24 hours at room temperature. 4-16% red melinjo peel extract (w/v) could inhibit the growth of Staphylococcus aureusATCC 6538, Listeria monocytogenesATCC 7644 and SalmonellaTyphi ATCC 14028. However 4-16% red melinjo peel extract could not inhibit the growth of Candida albicansATCC 10231. In stability test, the selected extract had a stable inhibition at pH 4-7, heat treatment 65oC-95oC for 30 minutes, salt 1%-5%, and sugar 10%-50%. The selected extract produced the biggest inhibition diameter at low pH (pH 4) and produced the smallest inhibition diameter at neutral pH (pH 7). Heat treatment 65oC for 30 minutes produced the biggest inhibition diameter among tested bacteria and decreased with increasing heating temperature. Addition of 1-5% NaCl and 10-50% sucrose worked synergistically with the selected extract in inhibit the growth of the tested bacteria.
Utilization of Rosella as a Natural Color and Source of Antioxidants for Soybean Hull Nata Nolita, Maurelle; Suharso, Eveline; Kurniawan, Christine J; Anugrahati, Nuri A.; Parhusip, Adolf J. N.; Soedirga, Lucia C.; Matita, Intan C.
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.31949

Abstract

Nata is a fiber-rich cellulose formed through the fermentation of sugar by Acetobacter xylinum bacteria. Soybean hull waste has a nutritional content of 14.45% protein, 3.04% fat, 3.15% ash, 47.01% crude fiber, and 32% total iron minerals, making it suitable as raw material in making nata sheets. Rosella flowers contain anthocyanins that can be used as a natural red colorant in food products. The addition of rosella flower crude extract to nata will increase the visual and functional values of nata. This study aims to determine the best concentration of rosella flower crude extract (0%, 2%, 4%, 6%) based on the characteristics and functional value of nata made from soybean hulls. The best concentration of rosella flower crude extract in this study is 6%, producing nata with 0.776±0.020 mM antioxidant, 2.230±0.276 mg/L anthocyanin, 67.40±0.063 L*, 48.84±0.740 °hue (red color), 13.96±0.770 C*. The scoring test results show that nata with 6% rosella flower crude extract has ‘slightly no foreign taste’ (4.55±1.197), ‘slightly no foreign aroma’ (4.80±0.966), and ‘slightly red’ color (4.20±0.687). The hedonic test results show that panelists ‘slightly like’ the taste (5,12±1,22), aroma (5,15±1,17), and color (5,57±1,11) of the nata.
Pengembangan Usaha Alpukat Beku di Desa Cibugel dan Diversifikasi Produk Turunannya Parhusip, Adolf; Anugrahati, Nuri A.; Matita, Intan; Handayani, Ratna; Madeline, Alicia; Todia, Nadine E.; Aretha, Devanna
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 2 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi April - Juni
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i2.5544

Abstract

Peningkatan perekonomian melalui wirausaha dilakukan pada salah satu desa yang ada di Kabupaten Tangerang, yaitu Desa Cibugel yang terdiri atas 12.069 jiwa yang meliputi 3.378 kepala keluarga dan mayoritas berprofesi sebagai wiraswasta atau pedagang. Salah satu usaha yang dikembangkan di Desa Cibugel yaitu pemanfaatan buah-buahan untuk dijadikan sebagai buah beku, yaitu alpukat beku, namun belum memiliki pengetahuan dan kemampuan yang menunjang usaha ini. Sebelumnya, salah satu warga sudah memiliki usaha ini dan memiliki peluang untuk dikembangkan menjadi usaha rintisan dan jangka panjangnya dapat dijadikan sebagai Usaha Mikro Kecil dan Menengah (UMKM) dan Badan Usaha Milik Desa (BUMDES). Hal inilah yang mendasari dilakukannya kegiatan PkM Program Studi Teknologi Pangan Universitas Pelita Harapan (UPH) di Desa Cibugel. Kegiatan PkM bertujuan untuk meningkatkan mutu buah alpukat beku terolah minimal dan diversifikasi produk turunannya di Desa Cibugel. Kegiatan PkM dilakukan dengan metode penyuluhan (presentasi dan video) dan pelatihan bersama masyarakat (praktik langsung) di Desa Cibugel. Kegiatan Pengabdian kepada Masyarakat diharapkan mampu membantu masyarakat Desa Cibugel dalam meningkatkan kesejahteraan dengan memanfaatkan potensi alpukat. Seluruh peserta (100%) merasa bahwa kegiatan PkM ini bermanfaat dan ingin kembali mengikuti kegiatan seperti ini. Hal ini dapat menjadi dasar dan modal yang baik dalam meningkatkan kesejahteraan masyarakat dengan mengembangkan kemampuan wirausaha masyarakat melalui pemanfaatan buah alpukat
Co-Authors Angel, Veliana Aretha, Devanna Dr. Adolf J.N. Parhusip Honga, Johan Kurniawan, Christine J Lucia Crysanthy Soedirga Madeline, Alicia Matita, Intan Matita, Intan C. Nolita, Maurelle Ratna Handayani Sinaga, Wenny S.L. Suharso, Eveline Todia, Nadine E.