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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati agriTECH Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Borneo Journal of Biology Education (BJBE) SERVIRISMA: Jurnal Pengabdian kepada Masyarakat
Ariestanti, Catarina Aprilia
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Sorghum (Sorghum bicolor L. Moench var. bioguma) Cookies (SoKis): Source of Antioxidant and Prebiotic Wiryawan, Dwiki Maycellino; Ariestanti, Catarina Aprilia; Prasetyaningsih, Aniek
agriTECH Vol 44, No 4 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.87733

Abstract

Sorghum bicolor L. Moench,  locally called “cantel,” is an underused local food in Indonesia, which contains resistant starch and has the potential to act as prebiotic. Several studies have also reported the role of its phytochemical compounds as antioxidants. Therefore, this study aims to determine the potential of sorghum as a source of antioxidants and prebiotic in cookies products. Sorghum was dried under various temperatures (40, 55, and 70 °C) for 4 h, ground into flour, and used in cookies production to replace wheat flour (WF) in various ratios of sorghum flour (SF):WF (0:100, 25:75, 50:50, 75:25, 100:0 % (w/w)). Phytochemical compounds were tested using the maceration method and qualitatively by assessing the color change and physical appearance of SF. Antioxidants activity was analyzed using the 1,1-diphenyl-2- picrylhydrazyl (DPPH) method, while nutritional content was determined with proximate analyses. The total plate count (TPC) method was carried out to assess the growth of Bifidobacterium longum, and organoleptic test (n = 30) was performed using 5 points-hedonic scale. SF with a drying temperature of 55˚C was used as an ingredient for making cookies based on its moisture content (4.24 ± 0.084) and antioxidant activity value (70.77 ± 2.91%). The analysis results showed the presence of flavonoid, alkaloid, tannin, and polyphenol compounds in SF. Cookies with SF:WF ration of 50:50 (w/w) (SoKis) showed the best acceptance based on organoleptic test compared to the other formulation with antioxidant activity of 36.18 ± 2.56%. In addition, soKis contained 2.715% water, 1.425% ash, 24.57% fat, 8.24% protein, 63.05% carbohydrate, 0.255% crude fiber and could support the growth of B. longum with a value of 2.46 × 10 8 CFU/mL. Based on these results, sorghum could be used and developed as a functional food ingredient.
Ethanol Fermentation from Rubber Cassava Starch (Manihot glaziovii) using Immobilized α-Amylase and Fermipan Yeast Purnomo, Steven; Budiarso, Tri Yahya; Ariestanti, Catarina Aprilia
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.99789

Abstract

Rubber cassava (Manihot glaziovii) is one of the least attractive type of tubers for human consumption due to the high content of hydrogen cyanide (HCN) compounds, despite being rich in starch, proteins, and lipids. The variety can be used as an alternative raw material for ethanol production. Therefore, this research aimed to investigate the effects of immobilized enzymes and cells created using the entrapment method during starch hydrolysis and 84 hours of sugar fermentation, respectively. Starch, sugar, and ethanol contents were measured using the iodine, DNS, and Nicloux methods. The results showed that free enzymes in Treatment 1 (T1) hydrolyzed 100% of starch with a content of 6.50% in 30 minutes. At pH 7.07, immobilized cells in Treatment 2 (T2) produced 5.23% ethanol by converting 4.62% sugar over 84 hours. Immobilized enzymes were less productive in converting starch into sugar. Meanwhile, immobilized cells were more effective in using sugar from starch degradation to produce ethanol. These results reported the potential of rubber cassava as a viable source for ethanol production, emphasizing the efficiency of immobilized cells in the fermentation process.
Co-Authors Aniek Prasetyaningsih CHARIS AMARANTINI Djoko Rahardjo Dwi Aditiyarini Govanni, Patricia Justina, Fayola Kaban, Sarah Mega Pratenna Kukuh Madyaningrana Matheos, Josiah Herald Meiseyanti, Elisa Mularum, Seta Nurhayati None, Ratih Restiani Pirena, Kristisarah Purba, Laurentia Henrieta Permita Sari Purnomo, Steven Retnowati, Theresia Sri Sari, Devina Puspita Sejati, Ribka Ananda Sekar, Astrid Ayu TRI YAHYA BUDIARSO Wahyu Nugroho Widayanti, Nurlia Wiryawan, Dwiki Maycellino