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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Journal Of Agritech Science (JASc) Bantenese Jurnal Pengabdian Masyarakat Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Journal of Health and Nutrition Research Jurnal Agroteknologi Merdeka Pasuruan
Sabariyah, Sitti
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Jurnal Penelitian Pendidikan IPA (JPPIPA)

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Chemical and Functional Characteristics of Soy Milk Kefir at Various Doses of Starter and Addition of Telang Flower Juice (Clitoria ternatea L.) If'all; Bisinda, Sultan; Sudewi, Sri; Sabariyah, Sitti; Ratnawati
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11035

Abstract

Soy milk kefir offers a plant-based alternative to dairy probiotics. This study aimed to enhance both the chemical and functional characteristics of soy milk kefir by evaluating the effects of varying kefir grain starter doses and added Clitoria ternatea (telang) flower juice. A 3x4 factorial design was employed using three starter levels (40g, 50g, 60g per liter soy milk) and four telang juice concentrations (0ml, 10ml, 20ml, 30ml per liter). Key parameters analyzed post-fermentation included protein content (Kjeldahl), lactic acid (titration), pH, Water Holding Capacity (WHC, centrifugation), anthocyanin content (differential pH method), and Lactic Acid Bacteria (LAB) count (plate count). Results indicated significant (p<0.05) effects of both starter dose and telang juice concentration, and their interaction, on all measured characteristics. Specifically, the 40g starter + 30ml juice treatment yielded the highest protein (39.35%) and anthocyanin (18.42 mg/mL). The 50g starter + 20ml juice treatment showed the highest WHC (67.30%). The 60g starter + 30ml juice treatment produced the highest lactic acid (20.30%). Higher LAB counts were observed in several treatments including A0B0, A1B1, A2B2, and A2B3 compared to others. In conclusion, optimizing kefir grain dosage and adding telang flower juice significantly improves soy milk kefir's nutritional profile (protein) and functional attributes (anthocyanins, WHC, LAB), demonstrating its potential as an enhanced plant-based functional food.
Antioxidants and Fiber Rice Analog Based on Composite Flour (Moringa, Purple Sweet Potato, and Cassava) as Local Food Diversification Chaniago, Ramadhani; Nursusmawati; Sabariyah, Sitti; Lamusu, Darni; Basrin, Fitriani
Jurnal Penelitian Pendidikan IPA Vol 11 No 3 (2025): March
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i3.10518

Abstract

This study explores the development of analog rice from composite flours of moringa, purple sweet potato, and cassava to diversify local food and enhance nutritional value. The purpose of this study was to identify antioxidants and rice fiber analogue composites from moringa, purple sweet potato and cassava. The experimental design used was a Completely Randomized Design (CRD) with 1 factor of flour type (A) with a combination of 3 levels of treatment, namely: A1 = Moringa flour 150g, purple sweet potato flour 100g and cassava flour 50g; A2 = Moringa flour 125g, purple sweet potato flour 75g and cassava flour 100g; A3 = Moringa flour 100g, purple sweet potato flour 125g and cassava flour 125g; A4 = Moringa flour 75g, purple sweet potato flour 100g and cassava flour 150g. Using a completely randomized design, four formulations with varying ratios of the three flours were evaluated for fiber content and antioxidant activity. The results revealed significant differences (p<0.05) in both attributes across formulations. The highest fiber content (3.55%) was observed in the formulation with 150 g purple sweet potato flour, 100 g moringa flour, and 50 g cassava flour, while the highest antioxidant activity (11.80%) was achieved using 100 g each of moringa and cassava flours and 50 g purple sweet potato flour. These findings underscore the potential of composite flours to produce analog rice with enhanced nutritional benefits, contributing to sustainable food security and local food innovation.
Co-Authors Ananda, Lilian Asrawaty, Asrawaty Basrin, Fitriani Bisinda, Sultan Burhanuddin Nasir Djaru, Lala H Fathurahmi, Siti Hendra Pribadi Herlina Yusuf, Herlina If'all, If'all IRWAN LAKANI Lamusu, Darni Limbong, Ferawati Marjun, Marjun Muh. Jufri, Muh. Muhammad Jufri Najamudin Najamudin Nofrianto Nofrianto Nursusmawati Ramadhani Chaniago RATNAWATI Spetriani Spetriani, Spetriani Sri Anjar Lasmini Sri Sudewi Wahid, Siti Fathurahmi