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All Journal Journal of Functional Food and Nutraceutical Proceeding of International Conference on Social Science and Humanity
Rahmawati, Della
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Nursing Public Health Social Sciences Other

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EVALUATION OF PHYTOCHEMICAL ACTIVITIES OF AQUEOUS AND ETHANOLIC GARLIC PEEL EXTRACT Fortunata, Stacia Andani; Rahmawati, Della; Andika, Dylan
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 (418.557 KB) | DOI: 10.33555/jffn.v1i1.20

Abstract

Garlic plant has been known to have various beneficial properties beside as a condiment. However, the garlic peel is still considered as waste and the research of its functional properties are still very limited. The purpose of this study was to explore the potential phytochemical activities of garlic peel extract which might be utilized as natural food additive or even functional ingredient in the future. The experiment was divided to two phases. The first phase identifies and compares the phytochemical content and activities between aqueous and ethanolic extract. The presence of saponins was detected along with the absence of alkaloids on both aqueous and ethanolic extract. The aqueous extract possessed lower flavonoid content, higher phenolic content and stronger antioxidant activity compared to the ethanolic peel extract. Ethanolic extract did not exhibit any antimicrobial activity against S.cerevisiae, while aqueous extract showed the activity against S.cerevisiae. Moreover, both types of extract also did not show any ?-glucosidase inhibition activity. In the second phase, optimization attempts for extraction method were done and it was found that the highest amount of antioxidant activity along with flavonoid and phenolic content could be obtained by changing the raw material-solvent ratio to 20 gr/1000ml.
Non-Soy Legumes as Alternative Raw Ingredient for Tempe Production in Indonesia with Additional Health Benefits: a Review Rahmawati, Della; Gunawan-Puteri, Maria DPT; Santosa, Elena
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i1.73

Abstract

The availability of legumes in Indonesia is abundant. Many of them show great potential as an alternative ingredient to suppress the deficiency of nutrient intake. However, the utilization needs to be improved. The aim of this review is to evaluate the potential of selected non-soy legumes which are jack bean, mung bean, red kidney bean, and cowpea based on some consideration such as productivity and their potential to be used as raw ingredient for tempe production related to the nutrient content and functional properties. Despite of the high production of non-soy legumes, the utilization is still considerably low. Several researches stated that non-soy legume shows a great nutrient profile and good functionalities after being processed into tempe. Nutrient content of jack bean, mung bean, red kidney bean, and cowpea were improved due to the removal of antinutrients by the processes involved in tempe production. It shows a similarity and comparability to nutrient content of soybean tempe and even shows better functionality
Candlenut Milk and Cream Application for Non-Dairy Ice Cream with Higher Polyunsaturated Fatty Acid Wijaya, Hamdarian; Fortunata, Stacia Andani; Rahmawati, Della
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i1.77

Abstract

Lower ability to digest lactose limits the consumption of dairy products for children and teenagers. Candlenut is a known source of polyunsaturated fatty acid that can be processed into candlenut milk and cream as an alternative ingredient in the production of non-dairy food products, such as candlenut ice cream. However, the application of candlenut to the food products requires some optimizations. This research aimed to explore the optimized formula and overcome the limitations in nutritional requirement, sensory acceptance, and saponin content. Compared to dairy products, the utilization of candlenut will result in undesirable texture due to its unsaturated fatty acid content. The addition of stabilizer was able to improve the texture and was comparable to the dairy ice cream. The formulation was optimized by Design Expert software, resulted in selected formula using 49.7% candlenut cream, 29.8% of candlenut milk, 19.9% of sugar, and 0.55% stabilizer which had score 7.07±1.3 (“like moderately”) of the overall acceptance by hedonic test. The iodine value of the candlenut ice cream was higher (21.56 ± 0.60) compared to dairy ice cream (4.89 ± 0.13). The selected formula of candlenut ice cream also passed the Indonesian National Standard (SNI) in fat, sugar, protein content, total soluble solid and total plate count spoilage aspects. The saponin content (49.34 ± 0.23) was also in the range of daily intake limit.
IMPLEMENTATION OF THE SIDOARJO PEOPLE'S SERVICE SYSTEM APPLICATION (SIPRAJA) IN KLURAK VILLAGE, CANDI DISTRICT, SIDOARJO REGENCY Rahmawati, Della; Rodiyah, Isnaini
Proceeding of International Conference on Social Science and Humanity Vol. 2 No. 2 (2025): Proceeding of International Conference on Social Science and Humanity
Publisher : PT ANTIS INTERNATIONAL PUBLISHER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61796/icossh.v2i2.306

Abstract

Objective: This study aims to analyze the implementation of the Sidoarjo Public Service System (SIPRAJA) in Klurak Village, Candi District, Sidoarjo Regency, with a focus on evaluating its effectiveness in improving public service delivery. Method: A qualitative descriptive approach was employed, guided by Edward III’s policy implementation model, which emphasizes communication, resources, disposition, and bureaucratic structure. Results: The findings reveal that the Klurak Village Government has actively conducted socialization of the SIPRAJA application by involving community stakeholders to foster awareness and participation. Human resources and infrastructure have been adequately prepared, including adjustments to officer honorariums, while the bureaucratic structure supports service efficiency. Despite these strengths, challenges persist among residents with limited technological literacy, indicating the need for more comprehensive digital training. The Village Government demonstrates a positive disposition through transparent practices that aim to build public trust, supported by collaboration between village officials. Novelty: The study offers a comprehensive evaluation of SIPRAJA’s implementation at the village level by integrating communication strategies, resource allocation, and bureaucratic structures, highlighting the importance of targeted training to address digital literacy gaps and reinforcing the role of local governance in fostering transparent and participatory e-government practices.
Co-Authors Andika, Dylan Fortunata, Stacia Andani Gunawan-Puteri, Maria DPT Isnaini Rodiyah Santosa, Elena Wijaya, Hamdarian