Article Per Year (5 Year)
p-Index From 2020 - 2025
1.745
P-Index
This Author published in this journals
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
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Journal of Applied Agriculture, Health and Technology

 1 
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.
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