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All Journal Jurnal Agroekoteknologi JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food Science and TechnologyJournal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Food ScienTech Journal Journal of Applied Science, Engineering, Technology, and Education Community Development Journal: Jurnal Pengabdian Masyarakat ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat Nutriology: Jurnal Pangan, Gizi, Kesehatan MOVE: Journal of Community Service and Engagement Journal of Nutrition Science Jurnal Pengbdian Teknik Mesin Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Kusumasari, Septariawulan
Department Of Food Technology, Faculty Of Agriculture, Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary Other

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Journal : Food ScienTech Journal

 1 
CORN SILK TEA EXTRACT AS ANTIDIABETIC : A REVIEW Ila Maratush Shalihah; Vega Yoesepa Pamela; Septariawulan Kusumasari
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.9647

Abstract

Diabetes Mellitus type 2 usually occurs in people who are overweight and have less physical movement. Usually, that disiease triggers by sedentary lifestyle. Patients with diabetes mellitus are characterized by high blood glucose levels (hyperglycemia) due to a lack of insulin secretion, insulin action, or both. Decreasing blood sugar levels can be done in several ways, namely by diet and consumption of drugs. One of the efforts to help speed up diabetes treatment is to consume corn silk tea. Corn silk is one part of corn that has not been fully utilized and contains flavonoids, which are believed to reduce blood glucose levels. Flavonoids in corn silk reduce blood glucose levels by stimulating insulin secretion by pancreatic β cells, activating insulin receptors, and repairing damaged pancreatic β cells through antioxidant activity; flavonoids also inhibit the breakdown of carbohydrates. The process of making corn silk tea can be done in several procedures. Before making, corn silk can be dried or not dried; making the extract can be boiled for a long time or only for a short time. The difference in the manufacturing process affects the tea content and its effect on blood sugar levels. Corn silk tea that has been formulated to be drunk regularly in a repetition can reduce blood sugar levels in respondents with high blood sugar levels.
THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD Saskia Revinka Maharani; Vega Yoesepa Pamela; Septariawulan Kusumasari
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.10011

Abstract

Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritional content. Some food ingredients that can be used as raw material for making anti-diabetic snack bars are chia seeds (Salvia hispanica L) and cassava (Manihot esculenta). Based on existing research, chia seed and modified cassava flour (mocaf) have a hypoglycemic function which is closely related to reducing blood sugar levels so that it can reduce the risk of diabetes. Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega- 3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. Chia seed flour has been shown to increase AMPK expression, while mocaf can increase insulin sensitivity in type 2 diabetes mellitus.
Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method Fitriyani, Fitriyani; Najah, Zulfatun; Kusumasari, Septariawulan
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.28751

Abstract

Gelatin is a product obtained through partial hydrolysis of collagen from animal skin and bones. Milkfish is a type of fish that contains high protein, milkfish bones have 32% protein which can be used as an alternative for gelatin production. The purpose of this research was to determine the effect of soaking time and soaking temperature on the characteristics of milkfish bone gelatin. This research used the Split Plot Randomized Block Design method which consisted of 2 factors. The first factor was soaking  time with 3 levels, namely (1) 12 hours (2) 16 hours and (3) 20 hours. The second factor was soaking temperature consisting of 3 levels (1) 25o (2) 35oC (3) 45oC. The research results showed that soaking time had a significant effect on yield, ash content, pH, viscosity, L*, a*, b*, chroma and clarity. Soaking temperature has a significant effect on yield, ash content pH, viscosity, L*, a*, b*, 0Hue, chroma and clarity. There was an interaction of soaking time and temperature on yield, ash content, viscosity, L*, a*, b*, 0Hue, chroma and clarity.
Co-Authors Ainun Nafisah AINUN NAFISAH Ainun Nafisah, Ainun Anggoro Suryo Pramudyo Arni Komala Sari Arni Komala Sari Bayu Meindrawan Dina Riziani Dina Riziani Dzikribillah, Muhammad Dhabit Fakhira, Nadya Febriansah, Muhammad Rizal Filki Ardiansyah Fitria Riany Eris Fitriyani, Fitriyani Hariyanti, Rahma Ila Maratush Shalihah Intan Puspanita Karmelia Nurrohmah Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Najah, Zulfatun Najah, Zulfatun Nia Ariani Putri Nia Ariani Putri Nurrohmah, Karmelia Puji Wulandari Puji Wulandari Kuncorowati Putri, Nezly Nurlia Putri, Nia Ariani Rahma Hariyanti Rahma Hariyanti Ratna Mega Sari Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Riyanto, Rifqi Ahmad Riziani, Dina Sari, Arni Komala Saskia Revinka Maharani Sri Mulyati Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Vega Yoesepa Pamela Winda Nurtiana Winda Nurtiana Winda Nurtiana Yudi LA Salampessy Zulfatun Najah Zulfatun Najah