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All Journal Wiraraja Medika: Jurnal Kesehatan REKAYASA JI-KES (Jurnal Ilmu Kesehatan) Jurnal Bidan Komunitas Jurnal Ilmiah Inovasi Jurnal Kesehatan Jurnal Farmamedika (Pharmamedica Journal) ARTERI : Jurnal Ilmu Kesehatan AgriHealth: Journal of Agri-food, Nutrition and Public Health Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Gemakes: Jurnal Pengabdian Kepada Masyarakat Indonesian Health Issue JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) International Journal of Nursing and Midwifery Research International Journal of Health and Information System (IJHIS) International Journal of Healthcare and Information Technology Jurnal Pengembangan Masyarakat Lokal Jurnal Sains, Teknologi dan Kesehatan Media Pengabdian Kesehatan Indonesia Perilaku dan Promosi Kesehatan: Indonesian Journal of Health Promotion and Behavior SEJAGAT : Jurnal Pengabdian Masyarakat Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Setyowati, Lisus
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Journal : REKAYASA

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Pengaruh Perbandingan Rasio Tepung Kentang dan Tepung Tapioka Serta Penambahan Bubuk Daun Kersen (Muntingia calabura) Pada Mie Basah Non Gluten Handayani, Anna Mardiana; Citra Kusumasari, Findi; Setyowati, Lisus; Nurul Satya, Malinda Capri
Rekayasa Vol 17, No 3: Desember, 2024
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v17i3.27254

Abstract

This study aims to determine the effect of the ratio of potato flour and tapioca flour and addition of kersen leaves powder on gluten-free wet noodles with a focus on proximate levels (water, ash, protein, fat, and carbohydrate content by different) and antioxidant activity (DPPH method). The research design used was a RAK with two factors. The first factor was the ratio of potato flour and tapioca flour and the secondly was the variation of kersen leaves concentration, which consist of 3 treatment levels respectively, so it’s obtained 9 samples with 2 replications. The data were processed using the ANOVA test and if there was a significant difference, then continue with the DMRT test (significance level 5%). The results showed that the effect of the ratio of potato flour and tapioca flour had an effect on increasing water content, protein content and reducing on carbohydrate content while ash content and fat content did not have a significant effect. Non-gluten wet noodles had antioxidant activity of around 36.2-52.5%. The increased of the concentration of kersen leaves powder so the antioxidant activity as well as increased. Further research is still needed to examine the potential of our functional food products such as antidiabetic and antihypercholesterol using in vivo studies. Also, the isolation of bioactive components of kersen leaves using nanotechnology to make them easier to be absorbed by the body.
Co-Authors Anna Mardiana Handayani Aprilya, Nurina Ayu Angger Putri Cahyanti, Diana Citra Kusumasari, Findi Dia Bitari Mei Yuana Dian Kartika Sari Dian Kartika Sari, Dian Kartika Diana, Fitri Nur Ernawati, Iit Ernest Silviah Emil Faiqatul Hikmah Fenty Yulianingrum Findi Citra Kusumasari Findi Citra Kusumasari Firdaus, Lina Zahrotul Hikmah, Faiqatul Homsiatur Rohmatin Homsiatur Rohmatin Ida Yuliani Junierna Junierna Kartika , Ria Chandra Kartika, Ria Chandra Kusumasari, Findi Citra Lilis Sugiarti M. Nur Khamid Malinda Capri N S Malinda Capri Nurul Satya Nisa, Wifaqi Rifqin Perwiraningrum, Dhyani Ayu Puspitasari, Nilam Rauf, Muhammad Abdul Ria Chandra Kartika Ribut Retno Agustin Rinda Nurul Karimah, Rinda Nurul Rohmatin, Homsiatur Rosida Rosida Rusdiarti Satya, Malinda Capri Nurul Sholihatil Hidayati Stephani Nesya Renamastika Suandana, Iwan Abdi Susindra , Yoswenita Susindra, Yoswenita Yoswenita Susindra Yuana, Dia Bitari Mei Yuliani, Ida Yuliani, Ika