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All Journal Indonesian Journal of Educational Studies Jurnal Pendidikan Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal AbdiTechno (Jurnal Pengabdian Masyarakat) Jurnal Pengabdian Kepada Masyarakat Patikala Formosa Journal of Applied Sciences (FJAS) Seminar Nasional Pengabdian Kepada Masyarakat Haga: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Teknologi Pertanian Indonesian Journal of Fundamental Sciences Vokatek : Jurnal Pengabdian Masyarakat Journal of Agroscience Indonesia Jurnal Pengabdian Masyarakat Mutiara: Multidiciplinary Scientifict Journal Jurnal Kemitraan Responsif untuk Aksi Inovatif dan Pengabdian Masyarakat Jurnal Pendidikan Teknologi Pertanian Jurnal Sipakatau Jurnal Pengabdian Masyarakat (Jubdimas)
Putra, Reski Praja
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Journal : Journal of Agroscience Indonesia

 1 
Analysis of the Degradation of Nutritional and Bioactive Components of Purple Sweet Potato during Drying into Flour Using Cabinet Dryer Putra, Reski Praja; Sukainah, Andi; Mukhlis, Andi Muhammad Akram; Yulianti, Yulianti; Annisa, Khaerung
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.47678

Abstract

Sweet potato has the potential to be developed as a source of raw material for making flour to substitute the use of wheat flour. The sweet potatoes used in this study as flour were sweet potatoes with purple flesh. Processing of purple sweet potato into flour can be done through the drying process. The purpose of this study was to evaluate the effect of the temperature used in the cabinet dryer on the rate of degradation of the nutritional components and bioactive components of purple sweet potato during the flouring process. Purple sweet potato is cleaned and made into chips with a size of ± 2 mm and then dried in a cabinet dryer. The variables in this study were temperature (50 ºC, 55 ºC, 60 ºC) and drying time (1, 2, 3, 4, 5, 6, 7, 8 hours). Each treatment was repeated 3 times and observed for water content, total sugar, reducing sugar, beta-carotene, anthocyanins, polyphenols, and antioxidant activity. Data were analyzed using a Completely Randomized Factorial Design followed by Duncan's Test. The results showed that temperature and drying time had a significant effect on the nutritional and bioactive components of purple sweet potato during the drying process. A temperature of 60 ºC can be recommended as one of the temperatures used to dry purple sweet potatoes with a drying time of 5 hours. At this temperature and drying time, the anthocyanin content and antioxidant activity still have their biological properties. The characteristics of purple sweet potato slices in this treatment were 9.62% water content, 0.84% total sugar, 0.52% reducing sugar, 0.74% beta-carotene, 25.25% anthocyanins, 4.93% polyphenols, and 2.29% antioxidant activity.
Application of Coppeng (Syzygium Cumini L) Fruit Extract in Developing Instant Noodles with Antioxidant Properties Rezkyani, Aprilyanti Nur; Yanto, Subari; Putra, Reski Praja
Journal of Agroscience Indonesia Vol 2, No 1 (2024): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v2i1.66764

Abstract

Coppeng fruit (Syzygium cumini L) is one of the local fruits in Indonesia, especially in Makassar, South Sulawesi. This fruit has many benefits and can act as an anthocyanin antioxidant, and the bioactive content of coppeng fruit extract is also known to act as an anti-inflammatory, worm medicine, anticancer, antibacterial, and antidiabetic. The purpose of this study was to determine the effect of coppeng fruit extract concentration on the physicochemical quality and microbiological contamination of the instant noodles produced and to determine the effect of coppeng fruit extract concentration on the hedonic quality and functional properties of the instant noodles produced. This research method is a quantitative experiment, namely the development of functional instant noodles by utilizing coppeng fruit extract. This study used a Completely Randomized Design (CRD) with 3 replications with the addition of coppeng fruit extract concentrations of 0%, 12%, 14%, and 16%. The results showed that the addition of coppeng fruit extract concentration had a significant effect on the instant noodles produced. The color change of the noodle dough occurred after the addition of a concentration of 12% and the instant noodles produced had met the SNI instant quality standards (01-3551-2000). The best instant noodles were produced from the treatment of coppeng fruit extract concentration of 14%, these noodles have characteristics, namely water content of 3.83%, ALT 4.7 Log colonies/ml, polyphenol content of 8.43%, anthocyanin content of 1.1900 ppm, antioxidant content of 10.57%.
Co-Authors Amirah Mustarin Amiruddin Hambali Andi Alamsyah Rivai Andi Sukainah Annisa, Ika Wahyuni Rusti Annisa, Khaerung Fadilah, Ratnawaty Fitri Fitri Fitri, Hasanul Hambali, Amiruddin Hidayat, Ilman Indrayani INDRAYANI INDRAYANI Irwan Irwan Jusran Jusran Lahming Lestari, Nunik Marhayati Marhayati Mohamad Ikbal Riski Danial Muhlis Muhlis Muhlis Mukhlis, Andi Muhammad Akram Novitasari, Ervi Nur Rahmah Nur Rahmah Pamungkas, Satriyo Patang Patang, Patang Rahman, Khaidir Ramadhani, Djihan Ramli, Hartini Rasjid, Ramli Rauf, Reski Febyanti Rezkyani, Aprilyanti Nur Rizky Indah Pratiwi, Rizky Indah Samsuar, Samsuar Setialaksana, Wirawan - Sri Wahyuni Taufiq, Nurkhaerani Tawakal, Intan Syafinaz Mohamen Amin Wahid, Abdi Yanto, Subari Yulianti Yulianti