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All Journal Agrointek Jurnal Pangan dan Agroindustri Biology, Medicine, & Natural Product Chemistry Planta Tropika Jurnal Sains dan Teknologi Pangan Jurnal Teknologi Pangan dan Hasil Pertanian MATAPPA: Jurnal Pengabdian Kepada Masyarakat Food Science and Technology Journal (Foodscitech) Studi Kasus Inovasi Ekonomi Journal of Community Service and Empowerment Food Technology and Halal Science Journal

Vritta Amroini Wahyudi

Universitas Muhammadiyah Malang

Author-ID : 1791288

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Other

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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.

Formulation and Antioxidant Test of Baby Instant Porridge with Kepok Banana Flour and Tempe Sukardi Sukardi; Selvy Triskiana Wista; Vritta Amroini Wahyudi
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Commercial instant porridge generally chooses to use rice flour as a carbohydrate source, including instant porridge specifically for babies. The high current consumption of rice is encouraging various food diversification efforts to avoid dependence on one commodity. Kepok banana flour can be used as a substitute for carbohydrates in instant baby porridge, mainly from rice flour and tempe as a source of protein. Banana leaves and teak leaves were chosen as a wrapper for tempe to affect the chemical and organoleptic properties of instant baby porridge. The purpose of this study was to obtain instant baby porridge products which have nutritional value according to the SNI 01-71111.1-2005 standards regarding complementary foods. This study used a completely randomized design (CRD), consist of tempe packaging, namely banana leaves and teak leaves, which were carried out three times using the pairwise difference test (t-test) as a statistical test. Instant baby porridge with tempe treatment packed with banana leaves is an instant baby porridge that is closest to SNI 01-7111.1-2005 concerning complementary feeding with a moisture content value of 18.89%, ash content 2.71%, protein content 6.66%, fat content 16.96%, carbohydrate content 54.77%, 76.70% antioxidant activity, and the highest preference level with a value of 4.87

Kajian Aktivitas Antioksidan Mi Basah Substitusi Tepung Umbi Kimpul dengan Penambahan Ekstrak Klorofil Batang Bayam dan Kangkung Racita Sekar Mauliddyah; Damat Damat; Vritta Amroini Wahyudi
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18791

Abstract. Consuming noodles with health benefits is becoming a trend in the pandemic. Noodles with chlorophyll sourced from spinach and kale are thought to increase antioxidants. Utilization of chlorophyll extract of spinach and kale stems can reduce vegetable waste and substitution of kimpul flour can reduce the use of wheat flour. The purpose of this study was to analyze the effect of the addition of spinach and kale chlorophyll extract on the physicochemical properties of wet noodle products and the best results from the addition of chlorophyll extract in various concentrations from spinach and kale stems. The research consists of several stages. First, the manufacture of kimpul tuber flour, followed by the manufacture of chlorophyll extract of spinach and kale, then the manufacture of wet noodles, then physicochemical analysis and organoleptic tests (color, taste and preference). The method used is a simple randomized block design (RBD) experimental method with a ratio of the proportions of wheat flour (50%): kimpul tuber flour (40%): spinach chlorophyll extract: kale chlorophyll extract, which consists of 5 treatment combinations, namely BK1: 5% , BK2 : 10%, BK3 : 10%, BK4 : 7%, BK5 : 7% and repeated 2 times. The results showed that the addition of chlorophyll extract of spinach and kale had a significant effect on antioxidant activity and fat. However, it did not significantly affect the analysis of water content, ash, fat, carbohydrates and organoleptic taste, color and preference. The best treatment according to the de garmo test is the BK2 treatment with the addition of 10% spinach chlorophyll extract, with the results of water content 31.95%, ash 2.11%, protein 10.82%, fat 8.45%, carbohydrates 47.63% , antioxidant activity 73.73%, then organoleptic taste 5.04, color 5.6 and preference 5.56. Abstrak. Mengkonsumsi mi dengan manfaat kesehatan tengah menjadi tren di pandemi. Mi dengan klorofil bersumber dari bayam dan kangkung diduga dapat meningkatkan antioksidan. Pemanfaatan ekstrak klorofil batang bayam dan kangkung dapat mengurangi limbah sayuran dan substitusi tepung kimpul dapat mengurangi penggunaan tepung terigu. Tujuan penelitian ini adalah menganalisis pengaruh proporsi penambahan ekstrak klorofil bayam dan kangkung terhadap sifat fisiko kimia pada produk mi basah serta hasil terbaik dari penambahan ekstrak klorofil dalam berbagai konsentrasi dari batang bayam dan kangkung. Penelitian terdiri dari beberapa tahapan. Pertama pembuatan tepung umbi kimpul dilanjutkan pembuatan ekstrak klorofil bayam dan kangkung selanjutnya pembuatan mi basah, kemudian dilakukan analisa fisikokimia dan uji organoleptik (warna, rasa dan kesukaan). Metode yang digunakan yakni metode eksperimen Rancangan Acak Kelompok (RAK) sederhana dengan perbandingan proporsi tepung terigu (50%) : tepung umbi kimpul (40%) : ekstrak klorofil bayam : ekstrak klorofil kangkung, yang terdiri dari 5 kombinasi perlakuan yaitu BK1 : 5%, BK2 : 10%, BK3 : 10%, BK4 : 7%, BK5 : 7% dan diulang sebanyak 2 kali percobaan. Hasil penelitian menunjukkan bahwa penambahan ekstrak klorofil bayam dan kangkung berpengaruh nyata pada aktivitas antioksidan dan lemak. Namun tidak berpengaruh nyata terhadap analisis kadar air, abu, lemak, kabohidrat serta organoleptik rasa, warna dan kesukaan. Perlakuan terbaik menurut uji de garmo yakni perlakuan BK2 yaitu dengan penambahan ekstrak klorofil bayam 10%, dengan hasil kadar air 31,95%, abu 2,11%, protein 10,82%, lemak 8,45%, karbohidrat 47,63%, aktivitas antioksidan 73,73%, kemudian organoleptik rasa 5,04, warna 5,6 dan kesukaan 5,56.

Studi Suhu dan Waktu Cooling Pembuatan Roti Manis Pada Karateristik Kimia dan Organoleptik Tiara Ayu Paramita; Damat Damat; Vritta Amroini Wahyudi
Food Technology and Halal Science Journal Vol. 5 No. 2 (2022): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i2.21915

Industri roti pada bidang pangan untuk menjaga kualitas produk akhir perlu memperhatikan tahapan cooling yang berpengaruh pada mutu roti. Penelitian sebelumnya menunjukan pada proses cooling dengan suhu berbeda, berpengaruh terhadap suhu pengemasan roti yang mempengaruhi kualitas mutu. Parameter yang berpengaruhi adalah karakteristik kimia dan organoleptik, Tujuan dari penelitian ini dilakukan adalah untuk mengetahui interaksi antara perlakuan suhu dan waktu cooling terhadap karakteristik kimia dan organoleptik roti manis. Metode penelitian meliputi Rangcangan acak kelompok (RAK) Faktorial yang terdiri dari 2 faktor. Faktor 1 (T) pemberian suhu cooling, faktor 2 (R) pemberian lama waktu cooling dengan memiliki 6 level: T1RI (16oC:1 jam), T2R1 (30oC:1 jam), T1R2 (16oC:2 jam), T2R2 (30oC:2 jam), T1R3 (16oC:3 jam), dan T2R3 (30oC:3 jam). Parameter meliputi karakteristik organoleptik (tekstur, aroma, warna dan rasa), kadar air, kadar abu, kadar lemak, kadar protein dan total kapang. Sampel yang digunakan adalah roti manis. Hasil penelitian menunjukan berpengaruh nyata terhadap kadar abu roti manis. Tidak berpengaruh nyata terhadap kadar air, kadar lemak, kadar protein, total kapang dan organoleptik roti manis meliputi warna aroma, rasa, dan tekstur.

Kajian Kelayakan Usaha Produk "TEPIS" Turkish Delight Jeruk Nipis Dengan Penambahan Sari Buah-Buahan Aldebaran, Deksa; Sa'ati, Elfi Anis; Wahyudi, Vritta Amroini
Food Technology and Halal Science Journal Vol. 6 No. 2 (2023): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i2.28341

Soft candy merupakan camilan manis berbentuk permen jelly yang terbuat dari air dan sari buah yang banyak digemari masyarakat karena memiliki kenampakan bening serta tekstur yang kenyal. Tingginya tingkat konsumsi soft candy di Indonesia menjadi peluang usaha dengan prospek yang baik untuk dikembangkan. Salah satu produk inovasi yang berasal dari soft candy merupakan turkish delight. Peluang usaha turkish delight ini dapat diterapkan pada jenis usaha dengan skala UMKM (Usaha Mikro Kecil Menengah). Kelayakan usaha menjadi salah satu aspek penting dalam kesuksesan suatu usaha. Tujuan dilakukannya kajian ini untuk mengetahui hasil analisis kelayakan usaha pada produk ”TEPIS” Turkish Delight Jeruk Nipis yang meliputi perhitungan BEP (Break Even Point), R/C Ratio (Reveneu Cost Ratio), ROI (Return On Investment), payback periode. Berdasarkan hasil kajian yang telah dilakukan, usaha “TEPIS” Turkish Delight Jeruk Nipis menghasilkan titik BEP (Break Even Point) unit dan harga pada varian original 279,35 unit dan Rp820.866,00, varian buah naga 504,023 unit dan Rp820.866,00, varian buah anggur 227,175 unit dan Rp820.866,00, varian buah nanas 225,130 unit dan Rp820.866,00. Usaha TEPIS layak untuk dijalankan dengan hasil proyeksi R/C ratio lebih dari 1 (>1) yaitu 1,284. Usaha TEPIS layak untuk penanaman modal investor dengan proyeksi ROI (Return On Invesment) sebesar 28,48% dengan jangka waktu lama pengembalian modal selama 9,19 bulan.

PENGARUH KONSENTRASI ASAM KLORIDA (HCl) DAN WAKTU EKSTRAKSI PADA KARAKTERISASI PEKTIN KULIT JERUK BALI (Citrus maxima) Zahro, Nur Alfiatus; Warkoyo, Warkoyo; Wahyudi, Vritta Amroini
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i1.28360

Pectin or pectate compounds are complex polysaccharides with large molecular weights found in the middle lamella or intercellular spaces in higher plant tissues. The main function of pectin is as a thickener and gelling agent. So far, pectin production in Indonesia has not been widely known and developed. Pectin can be obtained from fruit peels, one of which is grapefruit peel. Grapefruit has a fairly high pectin content, around 30%. The purpose of this study was to find out how much pectin content is in grapefruit peels by determining the concentration of hydrochloric acid and the right extraction time to get the best yield and quality of pectin. This study used a randomized block design (RBD) method with two factors, namely the concentration of hydrochloric acid 0.2 N; 0.25 N and 0.3 N and extraction times of 60, 90 and 120 minutes with three repetitions. The observations made were yield pectin, water content, ash content, equivalent weight, methoxyl content, galacturonic acid and degree of esterification. The data obtained based on the research results were analyzed statistically with variance (α = 0.05) and continued with the Duncan Multiple Range Test (DMRT). The results showed that the concentration of hydrochloric acid 0.3 N and extraction time of 120 minutes produced the best pectin with yield 13.57%, moisture content 8.27%, ash content 7.53%, methoxyl content 6.79%, galacturonic content 261 .65%, the degree of esterification is 14.82% and it can be concluded that the test results for the characteristics of the pectin produced meet the established standards of the International Pectin Producers Association (IPPA).

Kajian Subtitusi Tepung Porang (Amorphophallus Muelleri) Pada Tepung Terigu Terhadap Karakteristik Fisikokimia Dan Organoleptik Soft Cookies Wulandari, Tanasya Mey; Damat, Damat; Wahyudi, Vritta Amroini
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i1.28368

This research examines the "Study of Porang (Amorphophallus Muelleri) Flour Substitution in Wheat Flour on the Physicochemical and Organoleptic Characteristics of Soft Cookies". The first step in this research is the process of making soft cookies from the substitution of porang flour with wheat flour. Second, physicochemical and organoleptic analysis of soft cookies was conducted. This research was conducted using a simple Randomized Group Design (RAK) method. There were 6 treatments, namely P0 = 100% wheat flour: 0% porang flour, P2 = 90% wheat flour: 10% porang flour, P3 = 80% wheat flour: 20% porang flour, P4 = 70% wheat flour: 30% porang flour, P5 = 60% wheat flour: 40% porang flour, P6 = 50% wheat flour: 50% porang flour. There are 2 parameters tested, namely, porang flour and soft cookie products. The results showed that the ratio of porang flour addition significantly affected the physicochemical and organoleptic characteristics of soft cookies. The best soft cookies were obtained from treatment P2 (80% wheat flour: 20% porang flour). The test parameter values of P2 treatment are as follows: moisture content of 9.64%, fat content of 22.18%, fiber content of 1.09%, calcium oxalate content of 2.27%, texture of 44.14 N, brightness (L) of 44.32 and organoleptic scores on color parameters obtained value 4 (quite dark), aroma obtained value 3 (quite fragrant), taste obtained value 3 (good), texture obtained value 3 (soft), and liking obtained value 3 (like).

Co-Authors Afifah Nuril Aini Aini, Afifah Nuril Aldebaran, Deksa Anjarsar, Sintya Aulia AYU LESTARI Ayu Ramadhani Kumala Dewi Cahya, Salsabilla Aulia Damat, D. Damat, Damat Dana Marsetya Utama Desiana Nuriza Putri Devi Dwi Siskawardani Dewi, Ayu Ramadhani Kumala Dian Puspita Dian Puspita Edwin Eka Haprinata Elfi Anis Saati Elfi Anis Saati Elfi Anis Saati Elianarni, Dahlia Erykawati, Lubenah Hadi, Vina Miftahurrahmah Putri Hafid, Ibnu Hanif Alamudin Manshur Haprinata, Edwin Eka Husna, Afifa Husna, Afifah Joko Susilo Utomo Laurent Octaviana M. Zul Mazwan Maharani, Putri Kirana Mansur, Hanif Alamudin Maulana, Abel Alqurni Melindasari, Febi Mochammad Wachid Mochammad Wachid Nafis, Dzakia Nengsi, Sulistia Noor Harini Noverita Resya Nur Fitriana Nur Sahirah Nur, Nafidzah Puspa Seqip Putri, Elita Mahda Gatra Putri, Nina Nurazizah Purnomo Qonnitasya, Athira Racita Sekar Mauliddyah Rista Anggriani Rizma Amalia Natazza Sa'ati, Elfi Anis Sansi, Delfira Hisana Selvy Triskiana Wista Sri Winarsih Sukardi Sukardi Sukardi Sukardi Sukardi, S. Sutrisno Sutrisno Tiara Ayu Paramita Warkoyo Warkoyo . Warkoyo, W. Winda Cancerina Harsono Putri Wulandari, Tanasya Mey Zahro, Nur Alfiatus

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