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All Journal Jurnal Teknologi Industri Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Pro Food Canrea Journal: Food Technology, Nutritions, and Culinary Journal PRIMA: Journal of Community Empowering and Services Journal of Functional Food and Nutraceutical Jurnal Kebidanan Indonesia Journal of Food and Agricultural Product
Mulyani, Rizka
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Agriculture, Biological Sciences & Forestry Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Nursing

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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. 
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 : Fakultas Pertanian 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
KAJIAN KEAMANAN PANGAN PADA INDUSTRI PENGOLAHAN SUSU DI JAWA TENGAH DENGAN MENGGUNAKAN METODE GOOD MANUFACTURING PRACTICES (GMP) Adi, Prakoso; Mulyani, Rizka; Khabibah, Lutfia Nur
Jurnal Teknologi Industri Pertanian Vol. 33 No. 3 (2023): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2023.33.3.305

Abstract

The milk processing industry is a company engaged in the processing of pure milk into processed products, such as pasteurized and homogenized milk. Efforts are being made to guarantee the quality of the milk product is of good quality, safe, and in accordance with the quality standards expected by consumers, the processing business unit requires an appropriate quality management system; one of which is through the application of the concept of Good Manufacturing Practices (GMP). The objective of this study was to assess the food safety of pasteurized milk production in relation to the adoption of Good Manufacturing Practices (GMP) within the milk processing sector in Central Java. The method used were to collect data directly (interviews and observations), collect data indirectly (literature study, documentation and data), and carry out direct practice activities. Observations were made based on the Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/7/2010 concerning Guidelines for Good Manufacturing Practices (GMP) covering 18 concepts, namely: location, building, sanitation facilities, machinery and equipment, materials, supervision of processes, final products, laboratories, employees, packers, product labels and descriptions, storage, maintenance and sanitation programs, transportation, documentation and disassembly, training, product recalls, and implementation of guidelines. The results of the study show that it can be concluded that CV CN has complied or complied with the principles and procedures for the correct processing method and has been declared very satisfactory and declared feasible. Keywords: food safety, good manufacturing practices, evaluation, dairy processing
Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice Anam, Choiroel; Zulfa, Fitriyah; Suleman, Dininurilmi Putri; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Rochmah, Alfi Nur; Adi, Prakoso; Rahmawati, Adinda Dwi
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83405

Abstract

Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.
Preservasi Vitamin C, Kapasitas Antioksidan, dan Sensoris Nanas (Ananas comosus) Segar Potong Proses Minimal menggunakan Blansir Suhu Rendah Rochmah, Alfi Nur; Lazuardi, Earlian Zaka Bintang; Mulyani, Rizka; Adi, Prakoso; Aryani, Yeni; Ngadiarti, Iskari; Alyensi, Fatiyani; Ropitasari, Ropitasari; Abdi, Yenny Febriana Ramadhan; Nadhilah, Dini; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Zulfa, Fitriyah
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.526

Abstract

Pineapple (Ananas comosus) is a nutrient-rich tropical fruit known for its high content of vitamin C, bromelain enzyme, and phenolic compounds with antioxidant properties, which are prone to degradation during storage. This study investigated the effect of mild heat blanching (40 °C, 50 °C, and 60 °C) on the physicochemical and sensory qualities of blanching-treated fresh-cut pineapple. The blanching process was applied to improve shelf life while preserving key nutritional attributes, particularly vitamin C content, which is sensitive to thermal degradation. Pineapples were pretreated with 0.15% calcium chloride and subjected to blanching for 5 minutes, vacuum-packed, frozen, thawed, and evaluated for antioxidant activity (DPPH method), vitamin C content (iodometry), total soluble solids (TSS), pH, and sensory attributes (hedonic rating). Researchs result showed that blanching at 60 °C significantly preserved vitamin C (865.33 mg/100g) and antioxidant activity (17.39%) compared to using lower temperatures (40 °C, 50 °C), while maintaining acceptable sensory properties. Although blanching reduced TSS and pH compared to fresh pineapple, the treatment at 60 °C achieved the highest preference scores for color, aroma, taste, and texture. The De Garmo effectiveness index identified 60 °C as the optimal blanching temperature, balancing nutritional preservation and consumer acceptability. These findings suggest that controlled blanching at 60 °C is a viable preservation method for fresh-cut pineapple, extending shelf life while maintaining sensory and functional quality.
Pemberdayaan Masyarakat melalui Pelatihan Digital Marketing pada UMKM Produk Pertanian di Desa Bodag, Madiun, Jawa Timur Adi, Prakoso; Mulyani, Rizka; Putri, Ardhiana Noor Hanifah; Saputri, Cindy Intan; Alfiyah, Hanin; Widyadana, Jalasena Reswara Arkananta; Ma’rifah, Khoirul; Khabibah, Lutfia Nur
PRIMA: Journal of Community Empowering and Services Vol 6, No 2 (2022): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v6i2.65249

Abstract

Community Empowerment through Digital Marketing Training in Agricultural Product SMEs in Bodag Village, Madiun, East Java. Micro, Small and Medium Enterprises (MSMEs) are often faced with problems related to the limited range of product marketing because they only use conventional marketing. One of the solutions is through digital marketing to expand the reach of product marketing and increase product sales. This community service aims to provide knowledge and increase the interest of MSMEs in Bodag Village in developing technology-based businesses through digital marketing, as well as assisting MSMEs in Bodag Village in implementing digital marketing. Digital marketing training and assistance for MSMEs in Bodag Village have been carried out. The training was attended by SMEs Rumah Coklat Bodag, Kopi Laksana SMEs, Kopi Selo Gedong SMEs, Keripik Selo Gedong SMEs, Keripik Pop Krip, and Keripik Kiya. The training begins with increasing MSME knowledge and continues with hands-on practice. From the training results, MSMEs' knowledge of digital marketing has increased from a score of 45.79 to 76.84. Regarding skills, it also showed positive results with indicators of the ability of MSME members in Bodag Village to make catalogues of food products, as well as Instagram and website content for. Both of these are indicators of the successful implementation of this program. In addition, the interest in implementing digital marketing in the marketing process by MSMEs in Bodag Village also indicates that the implementation of the program has succeeded in fulfilling the purpose of doing community service.
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Adi, Prakoso Alfiyah, Hanin Ali, Mochamad Zulfan ALYENSI, FATIYANI Amiruddin, Achmad Chi-Ming , Hsieh Choiroel Anam Eni Harmayani Hidayat, Serli Hatul Ishida, Momoko Iskari Ngadiarti Khabibah, Lutfia Nur Khirana, Ragil Siwi Puspa Lazuardi, Earlian Zaka Bintang Ma’rifah, Khoirul Nadhilah, Dini Ningrum, Widya Rafika Nishi, Kosuke Nur Rochmah, Alfi Nurliyani Prajwalita Rukmakharisma Rizki Putri, Ardhiana Noor Hanifah Rahmawati, Adinda Dwi Retno Widyastuti, Retno Rochmah, Alfi Nur Ropitasari Ropitasari Rukmakharisma, Prajwalita Saputri, Cindy Intan Sari, Putri Antasya Wandan Sari, Silvia Citra Sugahara, Takuya Suleman, Dininurilmi Putri Widyadana, Jalasena Reswara Arkananta Yeni Aryani Zulfa, Fitriyah