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The Bay Leaves Active Compounds and Its Lipid Oxidative Inhibition Activity in Bulk Cooking Oil Wahyudi, Vritta Amroini; Aini, Afifah Nuril; Puspita, Dian; Dewi, Ayu Ramadhani Kumala
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 9, No 1 (2021)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.v9i1.7143

Cooking oil is one of the basic human needs. Improving the quality of bulk cooking oil is necessary because it is related to economic reason. The bulk cooking oil have a lower price than brand package oil, of course. Based on these reasons, research is needed on the use of antioxidants to improve the quality of bulk cooking oil. This study aims to identify the phytochemicals of bay leaves extract through TOF profiling, analysis of iodine number and acid number of bay leaves extract against bulk cooking oil. TOF profiling was carried out to see whether bay leaves had chemical compounds that supported antioxidant activity which had an impact on the inhibition of fat oxidation. The research consisted of 4 stages: 1) extraction and fractionation of bay leaves, 2) TOF profiling of bay leaves extract, 3) application of bay leaves extract to bulk cooking oil, 4) analysis of iodine and acid numbers. Profiling TOF of the bay leaves extract showed 3 peaks : C6H13NO5 (cyclohexanol, galactose, and fructose derivatives), C11H14O5 (pyran and furan), andC11H19NO3 (morpholine derivate). According to SNI, the acid value maximum 0.6 mg KOH/g. Iodine value minimum is 45 g I2/ 100 mL (SNI 3741 : 2013). Based of this data standart, this study recommended use bay leaves extract in concentration 0.80%. The addition of bay leaves extract as much as 0.80% showed an iodine number of 48.2 g I2/100 mL and an acid number of 0.34 mg KOH/g where the positive control TBHQ showed an iodine number of 48.7 g I2/100 mL and an acid number of 0.19 mg KOH/g.

KOMPOSISI NUTRISI MEDIA ALTERNATIF DARI KULIT SINGKONG, KULIT PISANG, DAN WHEY TAHU SERTA POLA PERTUMBUHAN BAKTERI Lactobacillus bulgaricus Wahyudi, Vritta Amroini; Wachid, Mochammad; Erykawati, Lubenah
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Bakteri asam laktat (BAL) merupakan mikroorganisme yang biasa digunakan pada proses pengolahan pangan. Salah satu jenis BAL, yaitu Lactobacillus bulgaricus biasa ditumbuhkan pada media selektif MRS de Man Rogose and Sharpe (MRS). Media MRS memiliki harga yang relatif mahal sehingga dibutuhkan media alternatif dari bahan alam. Penelitian dilakukan secara deskriptif untuk mengetahui komposisi unsur karbon (C), fosfor (P), nitrogen (N), kalium (K) dari media alternatif dari kulit singkong, kulit pisang, dan whey serta menguji pola pertumbuhan BAL dengan kontrol media MRS. Media alternatif dibuat dari komposisi limbah kulit singkong (75%), kulit pisang (25%), dan penambahan urea 1,5%. Analisis komposisi C-organik menggunakan metode tanur, komposisi P dan K menggunakan spektrofotometri, dan komposisi N menggunakan metode Kjedahl. Pengujian pola pertumbuhan Lactobacillus bulgaricus dilakukan dengan metode OD (Optical Density) spektrofotometri pada 0, 2, 4, 6, 8, 10, 12, dan 24 jam. Kepadatan sel awal adalah 1,7 × 106. Hasil penelitian menunjukkan media alternatif dengan formulasi komposisi kulit singkong dan kulit pisang (75:25) serta penambahan urea 1,5% terbukti baik digunakan untuk pertumbuhan Lactobacillus bulgaricus. Hasil uji komposisi media menunjukkan kandungan C sebesar 49,98%, kandungan N sebesar 2,16%, kandungan P sebesar 0,21%, dan kandungan K sebesar 0,01%. Hasil penelitian pertumbuhan L.bulgaricus pada media menunjukkan fasa lag pada jam ke-0 sampai jam ke-2, sedangkan fasa eksponensial pada jam ke-2 sampai jam ke-12, fasa stasioner pada jam ke-12 sampai jam ke-24. Hasil TPC menunjukkan pertumbuhan dari jam ke-0 sebanyak 8,1 . 107 menjadi 7,2 x 108 pada media alternatif (Kenaikan pertumbuhan 6,4.108 CFU/mL). Sedangkan pada media kontrol MRS sebanyak 9,2 × 107 menjadi 6,2 x 108 pada jam ke-0 dan jam ke-24 (Kenaikan pertumbuhan 5,3.108 CFU/mL. Hasil penelitian membuktikan media alternatif dengan formulasi komposisi kulit singkong dan kulit pisang (75:25) serta penambahan urea 1,5% terbukti baik digunakan untuk pertumbuhan Lactobacillus bulgaricus, serta dapat digunakan sebagai alternatif pengganti media selektif MRS.

Physicochemical and Sensory Characteristics of Rose-Spices Drink with Red Ginger, Lemongrass, and Cinnamon Extract as Functional Beverage Saati, Elfi Anis; Haprinata, Edwin Eka; Wachid, Mochammad; Wahyudi, Vritta Amroini
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Rose flower has varieties of compounds, one of that is antioxidants, but it's not been widely used in the food sector. The processing that can be applied to roses is to make them for functional drinks by adding variations of the three spice filtrate, which are expected to increase the quality, characteristics and increase the antioxidant activity of the product. This study aims to determine the interaction between the type of spice filtrate and the concentration of the spice filtrate to the quality of the Rose-Spices Drink. Randomized block design (RBD) with 2 replications. The best treatment for Rose-Spices Drink was P4K1 (Spice Combination: 5%) with antioxidant activity 89.67%, brightness level (L) 32.7, redness level (a+) 2.7, yellowness level (b+) 4.1, pH 4.053, total dissolved solids (TDS) 11.7 Â°Brix, total anthocyanin 0,20 mg/L, taste 3.60 (quite like ), flavor 3.50 (quite like) and preference 3.23 (quite like).

KAJIAN EFEKTIVITAS TEMPERATUR DAN WAKTU PROOFING (Saccharomyces cerevisiae) TERHADAP SIFAT FISIKOKIMIA, MIKROBIOLOGI, DAN ORGANOLEPTIK ROTI MANIS Wahyudi, Vritta Amroini; Anjarsar, Sintya Aulia; Wachid, Mochammad
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Kebutuhan masyarakat jaman sekarang menginginkan segalanya serba praktis dan cepat, membutuhkan pengembangan teknologi pembuatan roti yang mendukung. Penelitian bertujuan untuk mengetahui adanya interaksi antara temperatur dan waktu proofing terhadap karateristik fisikokimia, mikrobiologi, dan organoleptik roti manis. Hasil menunjukkan bahwa perlakuan temperatur dan waktu fermentasi berpengaruh nyata terhadap kadar gula reduksi, kadar air, volume pengembangan adonan, volume pengembangan roti elastisitas, tekstur, warna (L, a, b), namun tidak berpengaruh nyata terhadap total yeast, kadar abu, dan uji organoleptik (rasa, tekstur, kesukaan). Perlakuan terbaik diperoleh dengan temperatur 30℃ dan waktu 120 menit dimana volume pengembangan adonan 424,34%, volume pengembangan roti 48,768%, elastisitas 0,003 N/mm2, tekstur 0,003 N/mm2, warna L 44,500, nilai a 11,300, nilai b 14,767, kadar air 29,274%, kadar abu 1,354%, 0,308%, kadar gula reduksi adonan 0,308%, kadar gula reduksi roti 0,292%, total yeast 1,22x104 CFU/mL. Hasil organoleptik roti rasa cukup enak, tekstur cukup lembut, dan kesukaan untuk keseluruhan produk cukup suka.Kata kunci: roti manis, Saccharomyces cerevisiae, temperatur fermentasi, waktu fermentasi

The Bay Leaves Active Compounds and Its Lipid Oxidative Inhibition Activity in Bulk Cooking Oil Vritta Amroini Wahyudi; Afifah Nuril Aini; Dian Puspita; Ayu Ramadhani Kumala Dewi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 9, No 1 (2021)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.v9i1.7143

Cooking oil is one of the basic human needs. Improving the quality of bulk cooking oil is necessary because it is related to economic reason. The bulk cooking oil have a lower price than brand package oil, of course. Based on these reasons, research is needed on the use of antioxidants to improve the quality of bulk cooking oil. This study aims to identify the phytochemicals of bay leaves extract through TOF profiling, analysis of iodine number and acid number of bay leaves extract against bulk cooking oil. TOF profiling was carried out to see whether bay leaves had chemical compounds that supported antioxidant activity which had an impact on the inhibition of fat oxidation. The research consisted of 4 stages: 1) extraction and fractionation of bay leaves, 2) TOF profiling of bay leaves extract, 3) application of bay leaves extract to bulk cooking oil, 4) analysis of iodine and acid numbers. Profiling TOF of the bay leaves extract showed 3 peaks : C6H13NO5 (cyclohexanol, galactose, and fructose derivatives), C11H14O5 (pyran and furan), andC11H19NO3 (morpholine derivate). According to SNI, the acid value maximum 0.6 mg KOH/g. Iodine value minimum is 45 g I2/ 100 mL (SNI 3741 : 2013). Based of this data standart, this study recommended use bay leaves extract in concentration 0.80%. The addition of bay leaves extract as much as 0.80% showed an iodine number of 48.2 g I2/100 mL and an acid number of 0.34 mg KOH/g where the positive control TBHQ showed an iodine number of 48.7 g I2/100 mL and an acid number of 0.19 mg KOH/g.

Pendampingan Usaha Teh Rambut Jagung Desa Sragi Blitar sebagai Penciri Daerah yang Potensial di Masa Pandemi COVID-19 Vritta Amroini Wahyudi; M. Zul Mazwan; Hanif Alamudin Manshur
MATAPPA: Jurnal Pengabdian Kepada Masyarakat Volume 4 Nomor 4 Tahun 2021
Publisher : STKIP Andi Matappa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31100/matappa.v4i1.1406

The purpose of community service is to provide production-packaging facilities for products, and providing marketing materials for corn silk herbal tea products on a micro-scale. The service is carried out offline (related to pandemic conditions) through stages 1) providing production and packaging facilities, 2) product regulation socialization, 3) product production and packaging training, 4) micro-scale marketing presentations. The service results include the availability of tea-making equipment, increasing the ability of the community to produce and package corn silk teabags, strategic understanding of micro scale marketing, and understanding the flow and requirements for submitting product regulations at the Health Office. Therefore, the service can operate sustainably with consistent production, regulatory requirements, and microscale sales practices as a superior regional product: corn silk antioxidant herbal tea.

UJI AKTIVITAS ANTIOKSIDAN FRAKSI ETIL ASETAT DAUN SALAM (Syzygium polyanthum) DAN UJI BILANGAN PEROKSIDA-NYA TERHADAP MINYAK GORENG CURAH Vritta Amroini Wahyudi Afifah Nuril Aini, Dian Puspita Ayu Ramadhanni Kumala Dewi
Food Technology and Halal Science Journal Vol. 1 No. 1 (2018): Juni
Publisher : Universitas Muhammadiyah Malang

Cooking oil is a necessity of the people of Indonesia that is always needed. Based on the stages of manufacture, oil is divided into two, namely branded oil and bulk oil. Until now, branded oil is still the main choice even though it is economically more expensive than bulk oil. This is related to the tendency of bulk oil to experience rancidity due to oxidation reactions. The quality of bulk oil can be scientifically improved by the addition of antioxidants. Commonly used antioxidants are synthetic antioxidants such as TBHQ. Natural antioxidants are less popular because they have only stalled in the study but have not been compared significantly with synthetic antioxidants. In this study, a research is used to find out the stability of bulk oil with the addition of bay leaf ethyl acetate fraction and as a comparison of the use of TBHQ. Analysis of antioxidant activity of DPPH method was also used to find out determine the relationship between the power of antioxidant activity with the quality of bulk cooking oil. The evaluation was performed on the addition of bay leaf extract with various concentrations treated on bulk oil by heating for 20 minutes using 90˚C temperature. The results showed that the bay leave ethyl acetate fraction has IC50 value of 19.473 ppm, so it can effectively reduce the number of peroxide. The smallest peroxide number was obtained at treatment P6 (1%) that is 5,304 meqO2 / kg, where TBHQ (0,2%) as comparison have value equal to 4,147 meqO2 / kg. This shows that the antioxidant activity is very strong in bay leaf significantly affect the inhibition of bulk oil destruction. Natural antioxidant from bay leaf can prevent bulk oil from oxidation as well as synthetic antioxidants, but safer than synthetic antioxidants.

Kajian Fitokimia dan Aktivitas Antioksidan Jamur Tiram Putih (Pleurotus ostreatus) Vritta Amroini Wahyudi; Laurent Octaviana; Sutrisno Sutrisno
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Processed products derived from mushrooms have been found and enjoyed by the community. One of the edible mushrooms used as traditional medicinal ingredients andalso, functional food is oyster mushrooms. Although oyster mushrooms have often been studied even using sophisticated instruments, some chemical laboratories that do not yet have sophisticated instruments still need literature data in the process of separation until pure isolates are obtained. This research was conducted to be the solution. The study uses descriptive methods by collecting data from the results of extraction, characterization, identification, and testing of antioxidant activity. Characterization includes retention factor (Rf) from elution of thin-layer chromatography (TLC), determination of melting point (to determine the purity of isolates), and solubility test (to determine the nature of polarity). The identification of isolates was done by analyzing the results of Infrared and UV-Vis spectra. Phytochemical studies of white oyster mushrooms can be done based on secondary metabolite screening, separation by extraction, and fractionation using organic solvents. Based on phytochemical screening, white oyster mushrooms are known to positively contain flavonoids, alkaloids, and terpenoids. The crude extract had an absorbance of 0.669 at 274 nm, the chloroform fraction had an absorbance of 0.827 at 267 nm, and pure isolates had an absorbance of 0.628 at 282 nm. A spectrum with a maximum wavelength of> 210 nm indicates a conjugated system. The longer the conjugated system, the more inactive in the UV region of 200- 360 nm (UV) but more active in the 360-729 nm (Visible) region (Worsfold et al, 2019). UV-Vis spectrum of methanol extract, chloroform fraction, and pure isolate showed wave crests in the region> 210 nm so that all three were shown to have a conjugated system.

Kajian Pembuatan Beras Analog Berbasis Tepung Komposit dengan Penambahan Konsentrasi Bubur Rumput Laut (Gracilaria sp.) dan Gliserol Monostearat Damat Damat; Rizma Amalia Natazza; Vritta Amroini Wahyudi
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Rice consumption is estimated to increase along with the increase in population every year. Analog rice is one alternative to functional food diversification and was expected to help reduce people's dependence on rice consumption. The addition of seaweed and glycerol monostearate in the study was intended to improve the shape of rice grains from previous studies which were sticky so that the shape of the rice was lost, enriching antioxidants and fiber from analog rice. The purpose of this study was to determine the interaction and effect of the addition of seaweed pulp extracts and glycerol monostearate to analog rice. The design of this study is a factorial randomized block design (RBD-F). Factor I is seaweed with 3 levels of concentration {1%, 2%, 3%}, factor II is glycerol monostearate with 4 levels of concentration {1%, 2%, 3%, 4%}. The results of the study the highest value on the water content of the addition of seaweed 3% by 7.51%; carbohydrate glycerol monostearate level of 1% was 91.78%; the antioxidant activity of rice and rice in seaweed concentration of 3% by 27.35% and 25.57%; The highest value of rice fiber and rice in the treatment of Seaweed 3% and GMS 3% by 1.53% and 1.63%. Organoleptic results in the form of appearance (5.33 = interesting), taste (4.44 = somewhat like), fondness (4.33 = somewhat like), aroma (2.67 = not fishy), and texture (2.33 = not sticky).

Karakteristik dan Aktivitas Antioksidan Velva Bayam Merah dan Penstabil CMC (Carboxyl Metyl Cellulose) Vritta Amroini Wahyudi; Winda Cancerina Harsono Putri; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Red spinach is known as a food stuff for protein, vitamins A, B, and C and contains mineral salts. Red spinach is used as a natural dye because it is thought that red spinach has betacyanin and anthocyanin content that can produce a purpleish red color. Efforts to increase vegetable consumption are carried out by modifying as a velva, a frozen beverage product that are almost the same as low-fat ice cream Velva. The purpose of this study is to know the interaction of the addition of red spinach extract and CMC stabilizing material, to know the influence of red spinach concentration, and to know the influence of differences in cmc concentrations on Velva characteristics. The implementation of the experiment used a Randomized Group Design (RAK) that was factorially arranged consisting of 2 factors. Factor 1 is the concentration of red spinach extract consisting of 3 levels namely 20%, 25%, and 30% while factor 2 is CMC concentration consisting of 3 levels which is 0.5%, 0.75%, and 1%. Observation parameters include vitamin C levels, melting power, viscosity, antioxidants, anthocyanins, and organoleptics that include color, aroma, taste, texture, and fondness. The results showed that red spinach extract had a significant effect on antioxidants with the greatest value in B3 treatment (Spinach Extract 30%) 53.70%; vitamin C with the greatest value in B3 treatment (CMC 1%) 6.3 g/mL, and anthocyanins with the best 3 treatments are B3 at 1.1675 mL/L, while CMC has a significant effect on melting power, viscosity, and vitamin C Velva spinach red. The results showed that red spinach Velva contains a small amount of glycine so that the pigment contained is betacyanin.

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