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All Journal Jurnal Sains dan Teknologi Pangan Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Functional Food and Nutraceutical Jurnal Kebidanan Indonesia IJECS: Indonesian Journal of Empowerment and Community Services Journal of Food and Agricultural Product Journal of Applied Agriculture, Health and Technology
Mulyani, Rizka
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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Screening of Immunostimulatory Activity from Indonesian Kampung (Gallus domesticus) Egg White Water Extract: in vitro study Mulyani, Rizka; Harmayani, Eni; Nurliyani; Ishida, Momoko; Nishi, Kosuke; Sugahara, Takuya
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i1.68

Abstract

The most popular Indonesian native chicken, known as kampung chicken, is maintained under free-range conditions therefore it is prone to high environmental stress. Indonesian native chicken and its product are always regarded as having health benefits compared to commercial chicken by Indonesian society. But there is still limited report regarding Indonesian native chicken and its product. This study focused on screening immunostimulatory activity from Indonesian native chicken egg white using in vitro approaches as a functional food. Indonesian native chicken egg white (NEW) was extracted using distilled water supplemented to human-human hybridoma HB4C5 cells to examine the IgM production stimulating activity using ELISA. The gene expression was also examined using qRT-PCR. The ability of NEW on stimulating immunoglobulin production by mouse splenocytes was analyzed. Commercial egg white water extract (CEW) was used as a comparison. The data were analyzed using One-way ANOVA and continued by using post-hoc analysis using Tukey’s multiple comparison test. The results showed that NEW and CEW modulated IgM production by the HB4C5 cells 8.72-fold and 6.75-fold, respectively, compared to control. NEW stimulated immunoglobulin (Ig) production by the mouse splenocytes higher than CEW. To conclude, NEW provides an immunostimulating activity that can potentially act as a health-promoting food.
PENGARUHAN PENAMBAHAN BUBUK KELOR (Moringa oleifera) DAN SUBSTITUSI GULA STEVIA TERHADAP DAYA TERIMA, SIFAT FISIK, DAN FUNGSIONALITAS COKELAT SUSU Mulyani, Rizka; Adi, Prakoso; Sari, Putri Antasya Wandan; Ali, Mochamad Zulfan; Khirana, Ragil Siwi Puspa; Sari, Silvia Citra; Ningrum, Widya Rafika
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (927.224 KB) | DOI: 10.33772/jstp.v7i6.26449

Abstract

Pengembangan produk pangan fungsional yang dapat memberikan efek kesehatan menjadi sangat menarik akhir-akhir ini. Salah satu dari beberapa produk tersebut adalah cokelat fungsional dengan tambahan bahan seperti probiotik, bahan tinggi antioksidan dan bahan rendah gula. Pada penelitian ini telah diformulasikan coklat kelor dengan substitusi gula stevia yang kemudian diuji daya terimanya secara organoleptik. Selain itu, karakteristik fisik dan fungsionalitas (antioksidan dan total fenol) dari cokelat kelor berpemanis stevia ini juga telah diteliti. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 kali ulangan. Formulasi cokelat yang digunakan pada penelitian ini adalah P1 (bubuk kelor 2,5%: gula stevia 0,24%), P2 (bubuk kelor 3,75%: gula stevia 0,24%), dan P3 (bubuk kelor 5%: gula stevia 0,24%) dengan kontrol berupa K1 (tanpa penambahan bubuk kelor dan stevia), dan K2 (gula stevia 0,24%). Penambahan bubuk kelor dan stevia berpengaruh pada daya terima coklat. Dari ketiga perlakuan, sampel P1 memiliki daya terima yang paling baik. Hasil penilitian menunjukkan bahwa penambahan bubuk kelor dapat meningkatkan kadar abu, protein, dan serat kasar, menurunkan kadar gula total dan tidak mempengaruhi kadar lemak cokelat. Kandungan antioksidan dan total fenol cokelat juga meningkat dengan penambahan bubuk kelor. Produk cokelat dari penelitian ini memiliki potensi untuk menjadi produk pangan fungsional yang dapat memberikan efek kesehatan bagi tubuh. 
Skrining Novel Prebiotik Selective Fermentation Initiator (SFI) Untuk Bakteri Probiotik Elektrogenik Kulit Adi, Prakoso; Mulyani, Rizka; Jackson Yang, John
Journal of Applied Agriculture, Health, and Technology Vol. 1 No. 1 (2022): June
Publisher : Sekolah Vokasi, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jaht.v1i1.261

Abstract

The ability of electrogenic bacteria to generate electricity has been widely reported. In some cases of bacteria, the electricity production comes from the bacterial fermentation process of SFI compounds by these bacteria. Later, the resulted electrons are transferred out from inside to extracellular recipient molecules. Among of these studies has shown the ability of gram-positive bacteria S. epidermidis ATCC 12228 in terms of SFI compounds utilization to increase bacterial electron production and its application in the medical field. Based on these studies, the discovery of new SFI compounds becomes interesting to be explored. In this study, a new SFI compound was screened from 24 different compounds. The screen was initiated by testing the ability of these compounds to increase the fermentation activity of S. epidermidis ATCC 12228 in a 96-well plate. Determination of SFI compound was carried out by checking the exclusivity of the compound to increase the fermentation activity of S. epidermidis ATCC 12228. The selected SFI compound was then tested for cytotoxicity against this bacterium and its ability to increase the electron production of S. epidermidis ATCC 12228 using a microbial fuel cell (MCF). This study was successfully demonstrated the non-toxic properties of p-coumaric acid, also the ability of this compound to increase the fermentation activity and electron production of S. epidermidis ATCC 12228. This research is expected to be the first step to find another novel SFI compounds that will be useful in certain fields in the future.
Pelatihan Pembuatan Keripik Pisang Cokelat dalam Upaya Kemandirian Siswa Sekolah Luar Biasa (SLB) Paedagogia Maospati Rochmah, Alfi Nur; Zulfa, Fitriyah; Adi, Prakoso; Mulyani, Rizka; Ramadhan Abdi, Yenny Febriana; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Nadhilah, Dini
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 5 No. 2 (2024)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sekolah Luar Biasa (SLB) Paedagogia Maospati Kabupaten Magetan merupakan salah satu sekolah yang diperuntukkan bagi siswa-siswa yang memiliki kebutuhan khusus, yang berorientasi pada life skill. Saat ini, kebanyakan produk yang dibuat oleh siswa SLB merupakan produk tidak habis pakai (produk non-pangan). Guna memperkaya dan meningkatkan keterampilan dari SLB Paedagogia Maospati, maka anak-anak di SLB Paedagogia Maospati perlu diberikan pendidikan vokasional yang bisa menambah wawasan tentang kemandirian. Terdapat dua permasalah umum di SLB Paedagogia Maospati yakni kurangnya bekal keterampilan siswa SLB Paedagogia Maospati yang belum dikembangkan secara optimal dan keterbatasan peralatan penunjang keterampilan. Adapun solusi diberikan oleh tim pengabdian UNS berupa sosialisasi dan pelatihan proses produksi keripik pisang cokelat guna meningkatkan keterampilan siswa SLB Paedagogia Maospati. Tahapan pengabdian Tim UNS melalui pelatihan produksi keripik pisang coklat bagi siswa SLB Paedagogia Maospati, dan introduksi peralatan produksi. Tujuan dari Pengabdian ini adalah memberikan keterampilan untuk siswa SLB Paedagogia Maospati dalam mengolah produk hasil pertanian khususnya produk hortikultura (pisang) menjadi produk pangan yang siap jual dengan kualitas sesuai dengan prinsip keamanan pangan.
Promoting nasi goreng as Indonesian cultural heritage: Harmony in taste, history and tourism aspects Amiruddin, Achmad; Adi, Prakoso; Mulyani, Rizka; Chi-Ming , Hsieh; Hidayat, Serli Hatul
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1326

Abstract

Culinary diversity, such as nasi goreng, which is easily found both at street food to luxury restaurants in Indonesia, is the most popular thing for foreign tourists. The development of nasi goreng over time has solidified its status as a globally recognized cultural and national identity of Indonesia. Recently, nasi goreng stands as a national dish, rivaling and surpassing other international delicacies in popularity and flavor. However, there is a pressing need to promote the unique characteristics of Indonesian nasi goreng globally to enhance the international appeal and boost regional tourism potential. This review aims to delve into the history, diversity and uniqueness of Indonesian nasi goreng, examining the role in enhancing local tourism and promoting Indonesia’s cultural heritage. Our study showed that although nasi goreng is served in the same way, each nasi goreng in Indonesia has unique characteristics depending on the characteristics of the region. The variation in complementary ingredients across different regions contributes to Indonesia’s rich diversity of nasi goreng types. The beauty of tourism is also present in all regions of Indonesia. Promoting Indonesian culinary tourism should expose various traditional Indonesian foods and promote the beauty of tourism from the origin of the food itself. Therefore, exploring the rich history and unique flavors of Indonesian nasi goreng not only highlights the essence of the nation's culinary heritage but also serves as a gateway to promoting Indonesia as a vibrant and enticing tourist destination on the global stage.
Comparative study giving fresh pineapple and balanching pineapple to decline maternal uterine fundus height postpartum Aryani, Yeni; Ngadiarti, Iskari; Alyensi, Fatiyani; Ropitasari, Ropitasari; Nur Rochmah, Alfi; Mulyani, Rizka
Jurnal Kebidanan Indonesia Vol 16, No 1 (2025): JANUARI
Publisher : STIKES Mamba'ul 'Ulum Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36419/jki.v16i1.1305

Abstract

Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Rochmah, Alfi Nur; Ningrum, Widya Rafika; Zulfa, Fitriyah; Rukmakharisma, Prajwalita; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Adi, Prakoso; Suleman, Dininurilmi Putri; Nadhilah, Dini; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6394

Abstract

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Key word: antioxidant, black garlic, pecel sauce, sensory
Produk Fermentasi Tradisional Indonesia Berbahan Dasar Pangan Hewani (Daging dan Ikan): A Review Mulyani, Rizka; Adi, Prakoso; Yang, John Jackson
Journal of Applied Agriculture, Health, and Technology Vol. 1 No. 2 (2022): December
Publisher : Sekolah Vokasi, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jaht.v1i2.473

Abstract

Indonesia as an archipelagic country is rich in ethnicity and culture. This condition causes Indonesia to have a lot of uniqueness, one of which is traditional food. Traditional foods are varied from traditional non-fermented foods to traditional fermented foods. Based on the essential ingredients, traditional fermented foods from Indonesia can be grouped into 2 types, plant-based, and animal-based fermented foods. Information about plant-based fermented foods has been widely discussed, one of which is tempeh. However, a comprehensive discussion of traditional animal-based fermented food products, especially meat and fish, is rarely found. Therefore, the discussion on this topic can be a new thing to provide information to the public about Indonesia's treasures from a culinary perspective. This review discusses several traditional fermented foods from Indonesia, such as shrimp paste (terasi), urutan, budik, bekasam, naniura, buntilan/bontot, and ikan peda. In most cases, these foods utilize lactic acid bacteria (LAB) for their manufacture. This article is expected to be able to complete information about traditional fermented food products from Indonesia, as well as to promote the treasures of culinary origins from Indonesia to the societies.
Pengaruh Penambahan Tepung Kacang Merah dan Tepung Ubi Jalar Ungu (Ipomoea batatas var Ayumurasaki) terhadap Sifat Fisik, Sensoris serta Kimia Chewy Cookies Rakhmayati, Oktavianisa; Khotimah, Khusnul; Mulyani, Rizka; Kusumaningrum, Indrati
Journal of Applied Agriculture, Health, and Technology Vol. 2 No. 1 (2023): June
Publisher : Sekolah Vokasi, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jaht.v2i1.712

Abstract

Cookies are a dry cake with a crunchy texture and refined grains. Cookies are usually made from the main ingredient, flour and other additives, sugar, eggs, and fat such as butter or margarine. Wheat flour contains a lot of gluten which, if consumed too much, will damage the lining of the small intestine, prevent the absorption of food nutrients, and cause diarrhea, anemia, osteoporosis, infertility, and several other diseases. The substitution of purple sweet potato flour high in anthocyanin and red bean flour high in fiber is one of the efforts to produce good quality chewy cookies which are beneficial for health. This study aim to determine the composition of the addition of red bean flour and purple sweet potato flour to chewy cookies in terms of physical, sensory, and chemical properties. This study used a completely randomized design with 1 factor, namely the ratio of wheat flour: kidney bean flour: purple sweet potato flour A1 (50% : 30% : 20%), A2 (50%: 25%: 25%) and A3 (50% : 20% : 30%) with a total of 300 g. The results show that overall the most preferred chewy cookies are A2 which includes color, aroma, taste and texture. While the chemical composition showed moisture content, ash content, protein, crude fiber, fat, and carbohydrates respectively 6.94%, 0.98%, 5.44%, 2.38%, 24.85%, 59.94%.
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Adi, Prakoso Ali, Mochamad Zulfan ALYENSI, FATIYANI Amiruddin, Achmad Chi-Ming , Hsieh Eni Harmayani Hidayat, Serli Hatul Indrati Kusumaningrum, Indrati Ishida, Momoko Iskari Ngadiarti Jackson Yang, John Khirana, Ragil Siwi Puspa khusnul khotimah Nadhilah, Dini Ningrum, Widya Rafika Nishi, Kosuke Nur Rochmah, Alfi Nurliyani Prajwalita Rukmakharisma Rizki Rakhmayati, Oktavianisa Ramadhan Abdi, Yenny Febriana Retno Widyastuti, Retno Rochmah, Alfi Nur Ropitasari Ropitasari Rukmakharisma, Prajwalita Sari, Putri Antasya Wandan Sari, Silvia Citra Sugahara, Takuya Suleman, Dininurilmi Putri Yang, John Jackson Yeni Aryani Zulfa, Fitriyah