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All Journal Animal Production : Indonesian Journal of Animal Production AGRITEKNO, Jurnal Teknologi Pertanian Journal of Functional Food and Nutraceutical
Wuryatmo, Erminawati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Nursing Veterinary

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Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products Naufalin, Rifda; Wuryatmo, Erminawati; Wicaksono, Rumpoko; Islami, Laila Sausan El
ANIMAL PRODUCTION Vol. 22 No. 3 (2020)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with Animal Scientist Society of Indonesia (ISPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2020.22.3.77

Abstract

This study aims to determine the effect of the type and concentration of preservative powder with foam-mat drying method to produce optimal beef meatballs products seen from the chemical, sensory, and antioxidant evaluation. This study used an experimental method with a randomized block design with the factors being studied were the type of powder of kecombrang plant parts, namely flowers and stems with the concentrations used, namely 0%, 1%, 2%, and 3%. Physicochemical analysis was performed on moisture content, pH, and total protein hydrolyzed (Formol test). The sensory evaluation was carried out by 25 trained people using the descriptive and hedonic testing methods on a scale of 1-5 (very dislike to very much like). Meanwhile, the best treatment from the results of physicochemical and sensory evaluation was analyzed of bioactive compounds (antioxidants) was carried out on total flavonoids and total phenols. The results showed that the best treatment combination was the type of flower preservative with a concentration of 2% which had characteristics with an average moisture content of 57.19 ± 5.71%, pH 7.1 ± 0.21, hydrolyzed protein content (Formol) 1.40 ± 0.35%, whitish-gray color (2.72 ± 1.40), scents of meat and kecombrang (3.64 ± 0.49), slightly chewy texture (3.52 ± 0.65), flavored with meat and kecombrang (3.68 ± 0.75), is rather preferenced by panelists (3.12 ± 0.97), and results of antioxidants evaluation were total flavonoids 2.42 mg QE / 100 mg, total phenolic 179.53 mg QE / 100 mg. The concentration of kecombrang flower and stems powder suitable for adding to beef meatballss is seen from the physicochemical and sensory evaluation up to 2%.
Effect of Ethanol Concentration and Extraction Time with Microwave Assisted Extraction on Antioxidant Activity of Temulawak-Extract (Curcuma Xanthorrhiza.Roxb) Septiana, Aisyah; Wuryatmo, Erminawati
Journal Akademik Universitas Swiss German Vol. 3 No. 2 (Feb 2022)
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.v3i2.86

Abstract

Temulawak (Curcuma xanthorrhiza Roxb) is commonly used as traditional medicine. This study aimed at determining the effect of ethanol concentration and of the duration of microwave-assisted extraction (MAE) on antioxidant activity of C. xanthorrhiza ethanol extract. C. xanthorrhiza rhizomes were extracted using 70%, 80% and 90% (v/v) ethanol for 5, 7 and 9 minutes. compared to control (without microwave extraction) and analyzed for curcumin content, total phenolic content (TPC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RSA). Increasing the ethanol concentration from 70% to 90% as solvent and increasing the extraction time from 0 to 7 minutes at 240 watt caused an increase in curcumin content, TPC, and DPPH RSA. Curcumin, TPC, and DPPH RSA of C. xahorrhiza extract using 90% ethanol solvent for 7 minutes were the largest compared to other treatments, namely 184 mg/g, 319,5 mg/g and 71.08%; respectively.
Adding Mandarin Orange Peel Extract to the Vegetable Jam's Attributes Tyastiningrum, Elisabeth; Aini, Nur; Wuryatmo, Erminawati
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.65

Abstract

Indonesians still do relatively little to prepare and consume veggies. Products made from vegetable raw materials that have the potential to be developed is a jam. Making vegetable jam with a combination of several types of vegetables can make the flavor of the jam less favorable. So, efforts are required to add mandarin orange peel extract, which includes essential oils and possibly intense limonene components as a taste, to make up for the deficits arising from the flavor aspect and enhance the intrinsic quality of the jam. This study sought to identify the best treatment and compare it to a control, as well as the effect of adding orange peel extract and the difference in concentration added to the sensory properties of vegetable jam. It also sought to identify the best treatment and examine vegetable jam's physicochemical and microbiological properties. This study employed a factorial, totally randomized design as its methodology. Mandarin orange peel extract treatment without encapsulation (E1) and encapsulated orange peel extract made up the first factor (E2). The concentration that was added to the vegetable jam, consisting of 0.5% (K1), 1% (K2), 1.5% (K3), 2% (K4), and 2.5%, is the second factor (K5). According to the analysis of variance, adding orange peel extract in varying concentrations greatly affected the aroma, taste, and overall preference. Still, it had no discernible impact on the color characteristics or lubricating power. The E2K4 treatment produced the greatest results for the sensory properties of the jam when compared to controls using a paired T-test. This significantly changed overall preference, water content, water activity, antioxidant activity, pH, and TPC. Yet, it had little impact on color saturation.
Co-Authors Islami, Laila Sausan El Nur Aini Rifda Naufalin Rumpoko Wicaksono Septiana, Aisyah Tyastiningrum, Elisabeth