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All Journal Jurnal Media Gizi Indonesia (MGI) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Sugiyanto, Maya Kumalasari
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Agriculture, Biological Sciences & Forestry Computer Science & IT Health Professions Medicine & Pharmacology Nursing Public Health

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PENGARUH SUHU PASTEURISASI TERHADAP PROFIL DAN AKTIVITAS ANTIOKSIDAN PUREE BUAH NAGA MERAH Sugiyanto, Maya Kumalasari; Sumual, Maria Fransiska; Djarkasi, Gregoria
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.31278

Abstract

            Antioksidan dapat menghambat stres oksidatif. Buah naga merah (Hylocereus polyrhizus) merupakan salah satu sumber pangan nabati yang mengandung antioksidan flavonoid. Pengolahan buah naga merah menjadi puree dapat mempertahankan nilai gizi dan cita rasa buah. Tujuan dalam penelitian ini untuk mengidentifikasi profil antioksidan dan aktivitas antioksidan puree buah naga merah (Hylocereus polyrhizus) yang dihasilkan melalui proses pasteurisasi pada suhu 65oC, 75oC, 85oC, dan 95oC. Metode yang digunakan dalam penelitian ini yaitu metode eksperimen. Parameter yang diukur yaitu analisis senyawa bioaktif yang meliputi total fenol, flavonoid, antosianin, aktivitas antioksidan dengan metode DPPH dan FRAP, kadar air dan kadar serat kasar. Hasil yang diperoleh dalam penelitian ini yaitu total fenol pada suhu 65oC 1,15 mg GAE/g, 75oC 0,94 mg GAE/g, 85oC 0,91 mg GAE/g, 95oC 0,84 mg GAE/g, kadar flavonoid pada perlakuan 65oC 0,71 mg QE/g, 75oC 0,70 mg QE/g, 85oC 0,70 mg QE/g, 95oC 0,56 mg QE/g, kadar antosianin pada suhu 65oC 51,18%, 75oC 38,13%, 85oC 37,96%, 95oC 29,55%, aktivitas antioksidan metode DPPH pada suhu 65oC 4,18 mg/ml, 75oC 107,74 mg/ml, 85oC 109,22 mg/ml, 95oC 112,56 mg/ml, aktivitas antioksidan metode FRAP pada suhu 65oC 12,75 mg, 75oC 12,45 mg, 85oC 11,24 mg, 95oC 9,90 mg, kadar air pada suhu 65oC 88,66%, 75oC 89,13%, 85oC 89,06%, 95oC 83,8% dan kadar serat kasar pada suhu 65oC 7,7%, 75oC 7,06%, 85oC 7,39%, 95oC 6,52%. Kesimpulan dari penelitian ini adalah perlakuan suhu pasteurisasi yang semakin tinggi dapat menurunkan kandungan senyawa bioaktif.
PENGARUH SUHU PASTEURISASI TERHADAP PROFIL DAN AKTIVITAS ANTIOKSIDAN PUREE BUAH NAGA MERAH Sugiyanto, Maya Kumalasari; Sumual, Maria F.; Djarkasi, Gregoria S. S.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v11i2.37258

Abstract

AbstractAntioxidants can inhibit oxidative stress. Red dragon fruit (Hylocereus polyrhizus) is a source of plant containing antioxidant flavonoids. The processing of red dragon fruit into puree can maintain the nutritional value and taste of the fruit. The purpose of this study was to identify the antioxidant profile and antioxidant activity of red dragon fruit puree (Hylocereus polyrhizus) which was produced through the pasteurization process at temperatures of 65oC, 75oC, 85oC.The method used in this research is the experimental method. The parameters measured were the analysis of bioactive compounds which included total phenols, flavonoids, anthocyanins, antioxidant activity using the DPPH and FRAP methods, water content and crude fiber content. The results obtained in this study were total phenol at 65oC 1,15 mg GAE /g, 75oC 0,94 mg GAE /g, 85oC 0,91 mg GAE /g, 95oC 0,84 mg GAE /g, levels of flavonoids in 65oC treatment 0,71 mg QE /g, 75oC 0,70 mg QE /g, 85oC 0,70 mg QE /g, 95oC 0,56 mg QE /g, anthocyanin levels at 65oC 51,18%, 75oC 38,13%, 85oC 37,96%, 95oC 29,55%, IC50 value for antioxidant activity of DPPH method at 65oC 4,18 mg /ml, 75oC 107,74 mg /ml, 85oC 109,22 mg /ml, 95oC 112,56 mg /ml, the antioxidant activity of the FRAP method at 65oC 12,75 mg, 75oC 12,45 mg, 85oC 11,24 mg, 95oC 9,90 mg, water content at 65oC 88,66%, 75oC 89,13%, 85oC 89,06%, 95oC 83,8% and crude fiber content at temperature 65oC 7,7%, 75oC 7,06%, 85oC 7,39%, 95oC 6,52%.The conclusion of this study is that higher pasteurization temperature treatment can reduce the content of bioactive compounds and antioxidant activity in red dragon fruit puree.Keywords: Red Dragon Fruit Puree, Antioxidant Profile, Antioxidant Activity
KORELASI GLUKOSA DARAH PUASA DENGAN KOMPOSISI TUBUH PADA SUBJEK WANITA DENGAN KELEBIHAN BERAT BADAN DAN OBESITAS Sugiyanto, Maya Kumalasari; Nawai, Fatmayanti; Hadi, Novian Swasono; Setiawan, Denny Indra
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 8 No. 1 (2024): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v8i1.283

Abstract

Latar Belakang: Metabolisme tidak normal dikaitkan dengan perubahan komposisi tubuh, yaitu massa otot rangka kombinasikan dengan lemak tubuh, yang membantu beban metabolisme ganda dan meningkatkan risiko mengembangkan penyakit tidak menular. Tujuan: Menganalisis korelasi glukosa darah puasa dengan komposisi tubuh pada subjek wanita dengan kelebihan berat badan dan obesitas Metode: Penelitian ini menggunakan desain pre eksperimen, dilaksanakan pada bulan Maret- Mei tahun 2024 di Poltekkes Kemenkes Gorontalo. Teknik pengumpulan data dengan pemeriksaan kadar glukosa darah puasa vena dan pengukuran komposisi tubuh tanpa ada intervensi. Analisis data menggunakan uji korelasi pearson dan spearman. Hasil: Tidak ada korelasi glukosa darah puasa dengan lemak total dan massa otot, namun ada korelasi glukosa darah puasa dengan lingkar perut, lemak perut, dan IMT pada subjek wanita dengan kelebihan berat badan dan obesitas. Simpulan: Lemak perut mempunyai tingkat korelasi sangat rendah terhadap kadar gula darah (0,315), lingkar perut mempunyai tingkat korelasi cukup kuat terhadap gula darah (0,499), IMT mempunyai tingkat korelasi rendah (0,391).
Characteristics of Tuna Sausage with The Addition of Yellow Pumpkin Flour as a Source of Protein and Vitamin A in COVID-19 Pandemic Amalia, Mutia Reski; Sugiyanto, Maya Kumalasari; Umar, Pepi Sugianto; Hadi, Novian Swasono
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.32-36

Abstract

Enhancing immunity is crucial against COVID-19, achieved through improved nutrition, especially protein and vitamin A. Protein aids in antibody production, which is vital for infection defence. Malnourished children have weakened immunity due to inadequate antibody formation, leading to higher mortality rates. Vitamin A also bolsters immunity. This study focused on tuna sausages enriched with pumpkin flour to enhance nutritional value and visual appeal. The aim was to boost agricultural and fisheries productivity for food security during the pandemic, offering a healthy, cost-effective protein and vitamin A source from local resources. The study assessed the characteristics of these sausages through a randomized design with three formulations: 10%, 20%, and 30% pumpkin flour. Nutritional analysis was conducted using the proximate method. Results favoured the second formula, showing significant differences in taste, colour, and texture. The third formula had the highest protein content, while the second one excelled in fat and vitamin A.
Co-Authors Amalia, Mutia Reski Denny Indra Setiawan Gregoria S. S. Djarkasi Hadi, Novian Swasono Maria F. Sumual Nawai, Fatmayanti Sumual, Maria Fransiska Umar, Pepi Sugianto