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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Specta Journal of Technology JAGO TOLIS : Jurnal Agrokompleks Tolis JUrnal Riset Ilmu Pendidikan
Khairunnisa, Anita
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Environmental Science Languange, Linguistic, Communication & Media Other

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Karakteristik Sensori Dan Fitokimia Tempe Berbasis Biji Almond (Prunus dulcis L), Kedelai (Glycine max L) Dan Kacang Hijau (Vigna radiata L) Arista, Yuvita Lira Vesti; Chastelyna, Agnes Juniarti; Khairunnisa, Anita; Moniz, Joana Paula Gerabella da Costa
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 4 No 3 (2024): September
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v4i3.613

Abstract

Tempe merupakan salah satu produk tradisional Indonesia, pada umumnya terbuat dari kedelai yang difermentasi dengan menggunakan kapang Rhizopus oligosporus. Dalam proses pembuatan tempe terdapat jenis serealia dan legum lain yang juga dapat digunakan, dengan demikian tujuan penelitian ini mengeksplor lebih jauh terkait tempe berbahan dasar almond dan kacang hijau beserta kualitas organoleptik dan kandungan fitokimianya. Hasil penelitian menunjukan bahwa kandungan kimia tempe berbahan dasar kacang almond dan kacang hijau memiliki standart nilai kimia yang sesuai dengan SNI 3144-2015 dimana kandungan air maksimal pada tempe adalah sebesar 65%, kandungan protein minimal 15%. Selain itu tempe berbahan dasar kacang almond dan kacang hijau memiliki kandungan fitokimia yang sama seperti tempe berbahan dasar kedelai positif mengandung alkaloid, flavonoid, tanin dan terpenoid. Secara Organoleptik tempe berbahan dasar kacang hijau mempunyai tingkat mutu sensoris tempe yang tinggi berdasarkan atribut warna, aroma, rasa, tekstur dan secara keseluruhan.  
PEMANFAATAN PREBIOTIK UMBI GEMBOLO (Dioscorea bulbifera L.) MENJADI INGREDIENT YOGHURT SINBIOTIK SEBAGAI PANGAN FUNGSIONAL Setiyo Rini, Winda Dwi; Khairunnisa, Anita; Sari, Fathiya Laeliya; Prayitno, Tantra Suraduhita; Aini, Nur
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v11.i01.p27-35

Abstract

Gembolo (Dioscorea bulbifera L.) merupakan tanaman yang banyak ditanam di Indonesia sebagai tanaman liar dan berpotensi menjadi sumber prebiotik. Gembolo mengandung prebiotik berupa inulin 10,96%, karbohidrat 19,8% dan glukomanan sebagai polisakarida utamanya. Tepung gembolo digunakan sebagai prebiotik pada yoghurt dan untuk meningkatkan umur simpan umbi gembolo. Penambahan tepung gembolo pada produk yoghurt diharapkan dapat meningkatkan nilai kegunaan yoghurt sebagai minuman probiotik karena menyediakan serat pangan dan diharapkan dapat menjaga kelangsungan hidup bakteri asam laktat. Penelitian ini bertujuan untuk mengetahui cara memformulasi dan menguji sifat fisikokimia, mikroba dan sensorik yoghurt sinbiotik dengan penambahan tepung gembolo dan waktu fermentasi yang tepat. Penelitian ini menggunakan metode eksperimen dengan rancangan acak lengkap faktorial. Parameter yang dianalisis adalah sineresis, pH, total asam, total bakteri asam laktat, dan organoleptik. Sineresis dan nilai total asam terbaik terdapat pada sampel 2% dengan masa inkubasi 24 jam, pH terendah dan total bakteri asam laktat tertinggi terdapat pada sampel 3% dengan masa inkubasi 24 jam. Kata kunci: Probiotik; prebiotik; simbiosis yoghurt; gembolo.
College Assistance in Improving Reading and Understanding Skills of the Qur'an in Pantai Gemi Village Ningratri, Yuni Asri; Khairunnisa, Anita; Hanum, Atiqoh
Jurnal Riset Ilmu Pendidikan Vol. 4 No. 4 (2024): Jurnal Riset Ilmu Pendidikan
Publisher : Lembaga Riset Mutiara Akbar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56495/jrip.v4i4.815

Abstract

Higher education as a forum for the community to obtain an improvement in the welfare of living standards through science and knowledge. The presence and role of universities is very large in the midst of people's lives in order to educate and advance the life of the nation by practicing science. Gemi Beach is one of the villages in Stabat District, Lalat Regency, North Sumatra Province. With a population of around 9,021 people and around 92.78% of the people of Pantai Gemi Village are Muslims. With the existence of the majority Muslim community in Pantai Gemi Village, Stabat District, Langkat Regency, the community service team of the Tarbiyah Science College (STITAW) Binjai City provides several community service activity programs in the form of learning activities in the form of the ability to read and understand the Qur'an to the people of Pantai Gemi Village. This service activity lasted for 1 month. Community service activities are carried out with a Community Development approach, which is an approach oriented to efforts in developing Islamic education in the village by making the community the subject and object of development. Guidance on reading the Qur'an is carried out with a method that focuses on important aspects for Tajweed, such as correct pronunciation, makharijul letters, and the rules of tajweed, which are very important for accurate reading of the Qur'an. Reading and understanding the Qur'an must also be done interactively. Through the implementation of community service activities related to tutoring reading and learning and understanding the Qur'an, it has succeeded in improving the reading and understanding of the Qur'an for children in Pantai Gemi Village, Stabat District, Langkat Regency. This activity aims to enable children to read the Qur'an properly and in accordance with tajweed and practice knowledge that is useful to the Qur'an, as well as the community in Pantai Gemi Village can produce children who excel in the religious field and have spiritual intelligence.
Antioxidant Activity Test Of Red Spinach Leaf (Amaranthus Tricolor L.) Extract And Fraction With Methode (2,2-Diphenyl-1 Picrylhydrazyl) Noviyanti; Asterina, Yolanda; Khairunnisa, Anita
SPECTA Journal of Technology Vol. 9 No. 2 (2025): Specta Journal of Technology
Publisher : LPPM ITK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35718/specta.v9i2.8481340

Abstract

Abstract Red spinach (Amaranthus tricolor L.) is a leafy vegetable known for its high antioxidant potential due to its bioactive compounds. This study aimed to evaluate the antioxidant activity of extracts and fractions of red spinach leaves using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Extraction was conducted through cold maceration with ethanol 96%, followed by fractionation using solvents of varying polarity: n-hexane, ethyl acetate, and water. Phytochemical screening revealed the presence of alkaloids, flavonoids, quinones, saponins, steroids, and tannins, which contribute to the plant's antioxidant properties. The antioxidant activity of the ethanol extract and fractions was assessed based on their IC50 values. The ethanol extract demonstrated moderate antioxidant activity with an IC50 of 122.09 µg/mL, while the n-hexane and water fractions showed similar moderate activity with IC50 values of 117.33 µg/mL and 124.36 µg/mL, respectively. The ethyl acetate fraction exhibited strong antioxidant activity with an IC50 value of 64.77 µg/mL, attributed to the presence of semi-polar compounds such as flavonols. The results confirmed the significant free radical scavenging potential of red spinach, particularly in its ethyl acetate fraction. This study highlights the potential of red spinach leaves as a natural source of antioxidants with applications in the pharmaceutical, health, and food industries. Keywords: Red spinach, Amaranthus tricolor L., DPPH, antioxidant activity, IC50.
Co-Authors Agnes Juniarti Chastelyna, Agnes Juniarti Asterina, Yolanda Hanum, Atiqoh Moniz, Joana Paula Gerabella da Costa Ningratri, Yuni Asri NOVIYANTI Nur Aini Prayitno, Tantra Suraduhita Sari, Fathiya Laeliya Setiyo Rini, Winda Dwi Yuvita Lira Vesti Arista