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All Journal agriTECH Partner E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Teknologi Agro-Industri Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Madani : Indonesian Journal of Civil Society
Eny Idayati
Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Immunology & microbiology Social Sciences Veterinary

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Potensi Senyawa Bioaktif Mesocarp Buah Lontar (Borassus fl abeliffer L.) sebagai Sumber Antioksidan Alami Eny Idayati; Suparmo Suparmo; Purnama Darmadji
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.003 KB) | DOI: 10.22146/agritech.9455

Abstract

This study was aimed to characterize the physical and chemical properties of borassus palm fruit mesocarp, to determine the best type of solvent to extract bioactive compounds by maceration method, and to evaluate the antioxidant properties of bioactive compounds using DPPH (1,1-difenil-2-pikrilhidrazil) method. Carotenoid was separated based on TLC (thin layer chromatography) method, which produced spots. To confi rm the results, the spots were scanned using UV-vis spectrofotometry. The results showed that the water content of borassus fruit mesocarp was 77.31%, while total fat, ash content, and tannin were 0.11%, 1.43%, 0.08%, respectively. Total Carotenoid was 8324.6 µg/100g with β carotene content was 6217.48 microgram/100g. The best solvent used in extracting the bioactive compounds was ethanol and acetone with (1:1) ratio. The highest yield was 4.3% and bioactive compounds in palm fruit mesocarp extracts as antioxidants was about 87% as carried out by DPPH method, so it could become a potential antioxidant. TLC Identifi cation produced two spots. One spot was identifi ed as carotenoids from xanthophyll group and the other one was β-carotene.ABSTRAKPenelitian ini bertujuan untuk karakterisasi senyawa bioaktif dalam mesocarp buah lontar berdasarkan sifat fisik dan kimia, mengetahui jenis pelarut terbaik untuk mengekstrak senyawa bioaktif dengan metode maserasi, serta mengevaluasi sifat antioksidan senyawa bioaktif mesocarp dengan metode DPPH (1,1-difenil-2-pikrilhidrazil). Dasar pemisahan karotenoid dengan metoda KLT (kromatografi  lapis tipis) pada ekstrak lalu dikuatkan dengan hasil scanning menggunakan spektrofotometer UV-Vis. Hasil penelitian menunjukkan bahwa mesocarp buah lontar mengandung kadar air 77,31%; total lemak 0,11%, kadar abu 1,43%; tanin 0,08%; total karotenoid 8324,6 µg/100g dengan kandungan senyawa  karoten 6217,48 µg/100g. Perlakuan pelarut terbaik untuk proses ekstraksi senyawa bioaktif adalah etanol dan aseton dengan rasio (1:1). Hasil rendemen tertinggi yaitu 4,3% dan potensi senyawa bioaktif dalam ekstrak mesocarp buah lontar sebagai antioksidan dengan metode DPPH yaitu sekitar 87%, sehingga berpotensi sebagai salah satu senyawa antioksidan. Identifi kasi dengan metode KLT yang menghasilkan 2 noda yaitu noda 1 diduga karotenoid dari golongan xantofi l dan noda 2 yatu  karoten.
Akseptabilitas Es Krim dengan Fortifikasi Mesocarp Lontar (Borassus flabeliffer L.) sebagai Antioksidan dan Serat Pangan Alami Eny Idayati; Agrippina Agnes Bele; Rikka Welhelmina Sir
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (396.78 KB) | DOI: 10.22146/agritech.22951

Abstract

Lontar palm (Borassus flabeliffer L.) fruit is one of the specific tropical fruits from East Nusa Tenggara province (NTT)-Indonesia that is rich in functional compounds such as beta-carotene as an antioxidant and food fiber.  However, the utilization of these fruits is still limited due to the streroidal saponins and pholifenol content that makes them taste bitter and less favored by consumers. Therefore, one alternative that can be done is by enriching them into ice cream products. The production of Ice cream cannot go through with high heating processing so that the antioxidants extracted from lontar palm mesocarp can be in a stable condition. The aim of this study is to investigate the effect of ice cream on the acceptability values of the hedonic test, determining of fiber and beta-carotene content and evaluating antioxidant activities fortification from the lontar's mesocarp. The amount of lontar mesocarp for fortification (F) were 30%, 40% and 50% of the wet weight with the combination of some variation of milk treatment such as full cream milk, sweetened condensed milk, and liquid soy milk. The acceptability of the product was tested using hedonic test against color, aroma, texture, and flavor parameter. Antioxidant activity was performed by determination of the DPPH value (1.1-diphenyl-2picryhydrazil radical-scavenging), dietary fiber using enzymatic-gravimetric methods and UV-Vis spectrophotometers to analyze the content of beta-carotene. The results showed that on the acceptability test, the most preferred samples valued by panelists were the fortification, F1 treatment  (30%) with the content of β-carotene of full cream milk was 2212.44 ± 11.82 μg /100 mg, dietary fiber was 8.95 ± 0.05%, and antioxidant activity was 45.54 ± 0.36%.
KANDUNGAN GIZI MAKANAN SAPIHAN BAYI DARI UBI JALAR DENGAN KOMBINASI KACANG HIJAU DAN PISANG AMBON Eny Idayati
Partner Vol 16, No 1 (2009): Edisi Juli
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v16i1.73

Abstract

Nutrient Contents in Sapihan Baby Food From Jalar Sweet Potato With Green Peanut Combination and Ambon Banana. This research aims to detect nutrient composition of sapihan food shaped jalar sweet potato cracker with green peanut treatment and Ambon Bananathat allocated for children under five with make use food source exist in Nusa Tenggara Timur. This research is supposed can increase product added value, power saves,  and nutrient value in order to increase family  nutrient  fulfillment  especially  in  children  under  five,  increase  economy welfare and family social and society.Research method that used complete random plan (RAL) factorial pattern with 2 factors. First factor that is green peanut that consist of 3 level that is: 25%,50%, and 75%. second factor Ambon banana consists of 3 level that is: 12,5%, 25% and 37,5%. Effort is repeated as much as 3 times. Research result data is cultivated, then analyzed to use unity test (anova). Furthermore treatment difference at test with difference smallest real (BNT) in standard 0,05.To detect influence from each treatment, so observation towards cracker characteristics is done to pass objective test that is calorie, protein, vitamin A and vitamin C with water contents.Green peanut treatment and Ambon banana towards baby cracker from jalar sweet potato flour in best objective analysis that is: 1)Sum of calorie in green peanut treatment 25% and Ambon banana 12,5% (K1P1) is 531,862 cal/100 gr, 2)Protein contents  in  treatment green  peanut  75%  and  Ambon  banana  37,5%  (K3P1)  is 11,627%, 3)Vitamin A contents in green peanut treatment 25% and Ambon banana 12,5% (K1P3) is 2505,99 micro gr/100 gr, 4)Vitamin C contents in green peanut treatment 25% and Ambon banana 12,5% (K3P1) is 126,258 micro gr/100 gr and 5)Water contents in green peanut treatment 25% and Ambon banana 12,5% (K1P1) is 5,81087%.Keywords: nutrient, sapihan food, jalar sweet potato
UJI SENSORIS MI BASAH FORTIFIKASI LONTAR (Borassus flabeliffer L.) UNTUK MENINGKATKAN NILAI TAMBAH BAHAN PANGAN LOKAL NTT Eny Idayati
Partner Vol 21, No 2 (2016): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v21i2.221

Abstract

Lontar (Borassus flabeliffer L.) fruit is one of the typical fruit East Nusa tenggara (NTT) province, rich in bioactive compounds, containing beta-carotene. The purpose of this study was to test the sensory wet noodles, extra fortification ejection as well as analyzing the feasibility of the production of wet noodles fortified ejection. The study was designedusingcompletely randomized design with two treatments.First treatment was the fortification of palm extract about 30, 40, and 50% (F). And the second treatment was the wheat flour with a protein content about 8, 10, and 12% (T). About 25 trained panelists were testing the sensory properties of treated noodles. The sensory properties included hedonic test for color, smell, texture, firmness and flavor in general and bitter taste on the tongue, followed by calculation of the percentage of each category. Data were analysed using ANOVA and continued with DMRT.The results showed the treatment fortification F1 (30%) and the use of wheat flour T1 (8%),was  the most preferred by the panelists. The panelists were also asked to rate the bitterness of tne noodles on their tongue and none sampledemonstrated a bitter taste. The business analysis of making wet noodles with treatment F1T1 generated revenue cost ratio about 1.221 which indicates that the business is feasible or profitable.
UJI KANDUNGAN GIZI DAN ORGANOLEPTIK KERIPIK KULIT MELINJO BERDASARKAN VARIASI BUMBU DAN LAMA PERENDAMAN Eny Idayati
Partner Vol 15, No 2 (2008): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v15i2.36

Abstract

Analysis of Organoleptic and Nutrient Content in Rind Flaky of Melinjo. The aim of this research was to find out the best combination of condiment and lengthy soaking time to produce nutritious rind flaky of melinjo and preferred by consumer. The method applied was completely randomized design. The treatments were two factors that are condiment mixture and lengthy soaking time. The condiment mixture consisted of garlic 2% and coriander 1%, garlic 3% and coriander 2%, garlic 4% and coriander 3%. The lengthy soaking time consisted of 20 minutes, 120 minutes, and 20 minutes. There were three replications in each treatment. Data observed was analyzed using analysis of variance (ANOVA) and least significant difference (LSD) test at level 0,05. Experimental parameters were measured in first analysis of fresh curries and final analysis of rind flaky of melinjo. Those parameters were the contents of calorie, water, carbohydrate, fat, and vitamin A. Organoleptic test (using sensoric method) was executed by semi trained panelist, covered taste, color, texture, and aroma. The result showed that the condiment mixture of garlic 3% and coriander 2% with lengthy soaking time of 20 minutes was the best characteristic of rind of melinjo.  Keywords: condiment variation, soaking, melinjo's skinned flaky, organoleptik
MINUMAN PROBIOTIK DARI BEBERAPA JENIS KULIT BUAH PISANG DENGAN VARIASI INOKULUM Lactobacillus casei Eny Idayati; Rikka W. Sir; Senni J. Bunga
Partner Vol 16, No 2 (2009): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v16i2.90

Abstract

Probiotic beverages were made from banana peels that inoculated bacteri Lactobacillus casei. The aims of this research was to study effect of kind of banana peels and concentration of inculant on quality of beverage. This research used completely random design, with combination of two factors that were kinds of banana peels (keprok, susu and ambon) and concentration of inoculant (4%, 5%, 6%, 7%, and 8% in milk media) in three times. Protein and calsium content were measured as well as acidity (pH). Sensoric method was used for determining organoleptic properties (flavour, color, texture, taste). Data was analyzed using ANOVA, followed LSD test in 0,05 level. Result showed probiotic beverage from”susu” peel that inoculated Lactobacillus casei concentration 8% (K2S5)Keywords : probiotic, beverages, banana peels,  Lactobacillus casei
IbM Posyandu Bosen Eny Idayati; M. Basri
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 9, No 1 (2018): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v9i1.1467

Abstract

Angka kematian bayi dan ibu melahirkan di Provinsi Nusa Tenggara Timur (NTT) masuk dalam kategori tinggi. Beberapa kasus banyak dijumpai di daerah-daerah pedesaan yang minim fasilitas sarana dan prasarana kesehatan serta pengetahuan tentang gizi. Berbagai upaya penanganan gizi berimbang tidak hanya diusahakan dari rumah sakit tetapi mulai digiatkan sampai pada unit terkecil yaitu Pos Pelayanan Terpadu (Posyandu) agar mempunyai kemampuan dalam penjegahan dan penanganan gizi buruk. Tujuan kegiatan IbM Posyandu Bosen yaitua optimalisasi pemanfaatan potensi alam yang ada di sekitar lingkungan, dan memperkaya kreatifitas pengolahan aneka produk untuk konsumsi dengan : 1) Penerapan optimalisasi budidaya pekarangan sekitar rumah seperti vertikultur sayuran dan biofarmaka serta pelatihan pembuatan pupuk organik, 2) sosialisasi nutrisi dan pelatihan olahan makanan menu keluarga dan produk berdaya simpan panjang dengan tetap mempertahankan kandungan gizinya, dan 3) pelatihan pembukuan rumah tangga, Target utama dari kegiatan ini adalah semua ibu balita pada Posyandu Kolsa dan Makmur beserta kader. Berdasarkan observasi yang telah dilakukan, dari keseluruhan mitra sekitar 80% mitra mampu terampil, dan mandiri dalam menerapkan pola hidup sehat dan teknik bertanam secara vertikultur sayuran dan biofarmaka ramah lingkungan yang bebas limbah, sikap positif dan motivasi yang tinggi selama mengikuti kegiatan IbM, yang ditunjukkan kehadiran dan minat mitra pada setiap diskusi, pelatihan, dan kegiatan monitoring. 
Good Manufacturing Practices Industri Rumah Tangga Makanan Ringan di Kecamatan Alak Kota Kupang Krisna Setiawan; Eny Idayati; Ayu Pramita
Madani : Indonesian Journal of Civil Society Vol. 3 No. 2 (2021): Madani, Agustus 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/madani.v3i2.161

Abstract

The problem faced by partners as home industry players are how to increase their production capacities and expand marketing targets so that their businesses are able to survive and develop and absorb more workers from the surrounding communities. The PKM activity aims to improve the skills of home industry players so that management and production performance will continuously develop towards a better quality related to the quantity and quality of products that were produced. The activity is carried out with structured methods of mentoring and training on various things that become a challenge to develop the second business of the home industry. In addition, monitoring and evaluation of the implementation stages of these activities are also carried out to improve the next action. The results of the activities show that all stages of the activities run well with more than 90% of success. PKM activities began with reforming the production space layout, implementing good manufacturing products, mentoring in labelling and improving the product packaging quality, practising good small business bookkeeping systems and arranging P-IRT certification of home industry products.
PkM Olahan Pangan Hortikultura di Kelompok Wanita Tani Desa Tesbatan Eny Idayati; Kartiwan Kartiwan; Ayu Pramita
Madani : Indonesian Journal of Civil Society Vol. 3 No. 1 (2021): Madani, Februari 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/madani.v3i1.170

Abstract

The Community Partnership Program (PKM) activity in the Tesbatan Village Women's Group aims to exploit local potential, namely moringa leaves, corn, chili, tomatoes, papaya and coconut. The local potentials are processed into nutritional products with long shelf life. Thus it will increase the income and health of partner families. Partners are trained and assistanced during the processing practice of tea products, noodles, moringa cake, corn tortillas, VCO, and sukade. The training was conducted in groups with the andragogy approach that was presented with a ratio of 30% theory and 70% practice. The implementation of PKM has provided training participants with knowledge about cassava diversification, packaging and labeling. The main target of assistance to farmer groups is to enable the group to independently produce processed products as to increase nutritional and economic value by being marketed around the partner group's residence so that they can continue to carry out housework. In addition to the activities of processed local products, counseling was also carried out about the urgency of stunting on adolescent women and their effects on future generations. Partners are also equipped with knowledge about packaging and label design for the products. The activity received a very good response, this can be seen from the involvement of partners during the PKM, as well as a positive attitude and high motivation throughout the series of activities indicated by the presence and interest of partners in every discussion, training, and monitoring activity.
AKTIVITAS ANTIOKSIDAN, TOTAL FENOLIK, DAN VITAMIN C PADA PROSES PENGOLAHAN SNACK BAR FORTIFIKASI BIJI KELOR DAN TOMAT KERING Eny Idayati; Kartiwan Kartiwan
Jurnal Teknologi Agro-Industri Vol 9 No 1 (2022): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v9i1.149

Abstract

The potential of Moringa seeds (Moringa oleifera Lam.) as an antioxidant compound is very important to be applied to food products so that their functional properties directly benefit the health of the body. The purpose of this study was to produce Snack bars of Moringa seeds and dried tomatoes with the highest antioxidant compounds by conducting DPPH analysis to measure antioxidant activity, and calculating total phenolic and vitamin C content. According to the results of the study, the best treated snack bars were found in products with 100% Moringa seeds, i.e. 62.41% antioxidant activity, 2.5 g/100 g total phenolic, and 15.44 mg/100 g vitamin C content.
Co-Authors Agrippina Agnes Bele Ayu Pramita John Tibo Kana Tiri Kartiwan Kartiwan Krisna Setiawan M. Basri Naema Bora, Naema Purnama Darmadji Rikka W. Sir Rikka Welhelmina Sir Senni J. Bunga Suparmo Suparmo