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All Journal Damianus Journal of Medicine Celt: A Journal of Culture, English Language Teaching & Literature Indonesian Journal of Agricultural Research Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Innovative: Journal Of Social Science Research
Victoria Kristina Ananingsih
Progdi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Soegijapranata Jl. Pawiyatan Luhur IV/1, Bendan Dhuwur, Semarang 50234
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Journal : Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring

 1 
Evaluasi Stabilitas Karakter Fisik Dan Kimia Nanodispersi Ekstrak Buah Parijoto dengan Variasi Kondisi Suhu Penyimpanan Putri, Novita Ika; Putra, Yohanes Alan Sarsita; Pratiwi, Alberta Rika; Ananingsih, Victoria Kristina; Soedarini, Bernadeta; Wijaya, Ivan
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 7, No 1 (2024)
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v7i1.12684

Abstract

Medinilla speciosa, atau Parijoto, adalah tanaman dengan kulit berwarna merah keunguan dan daging buah berwarna merah kekuningan yang tumbuh di sekitar Gunung Muria, Kudus, Jawa Tengah. Parijoto dikenal memiliki sifat antiinflamasi, antikanker, antibakteri, antidiabetes, dan antioksidan berkat kandungan metabolit sekundernya, terutama antosianin, yang sangat tidak stabil dan rentan mengalami degradasi selama ekstraksi, pengolahan, dan penyimpanan. Nanodispersi, sistem yang mendispersikan partikel berukuran nano, dapat meningkatkan kelarutan dan homogenitas, sehingga membantu menstabilkan antosianin. Penelitian ini mengkaji pengaruh suhu penyimpanan terhadap stabilitas nanodispersi Parijoto dengan menganalisis karakteristik fisik (ukuran partikel, zeta potensial, indeks polidispersitas) dan kimia (pH, absorbansi, efisiensi enkapsulasi, turbiditas, % transmitansi). Sampel disimpan pada suhu refrigerator (2°C ±2°C), AC (22°C ±2°C), dan suhu ruang (29°C ±2°C) dengan Tween 80 sebagai stabilisator. Analisis dilakukan selama 28 hari dengan interval 7 hari. Hasil menunjukkan bahwa penyimpanan pada suhu refrigerator memberikan stabilitas fisik dan kimia terbaik, dengan pH, turbiditas, transmitansi, absorbansi, kandungan antosianin, efisiensi enkapsulasi yang stabil, serta ukuran partikel dan indeks polidispersitas yang baik. Namun, ketidakstabilan jangka panjang mungkin terjadi akibat nilai zeta potensial dan konduktivitas yang kurang optimal.
Effect of Betel Lime (Ca(OH)₂) Concentration on the Physicochemical Characteristics of Sugar Palm Juice Alan Sarsita Putra, Yohanes; Putri, Novita Ika; Pratiwi, Alberta Rika; Ananingsih, Victoria Kristina; Franz, Nathan
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 7, No 1 (2024)
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v7i1.12683

Abstract

Palm sap is a sugary liquid obtained from tapping palm trees, commonly used to produce various forms of palm sugar, including liquid, solid, and powdered. Reducing sugars, such as glucose and fructose, can inhibit crystallization by binding to sucrose crystals, resulting in smaller crystals and higher water content, which limits the production of molded or powdered sugar. To control reducing sugars, laru (a buffer and antimicrobial solution) is added to prevent their formation. However, in KUP Kadhang Maju, laru is sometimes ineffective in maintaining pH and preventing microbial contamination, affecting the quality of extracted sap for palm sugar production. This study aims to optimize the amount of betel lime (Ca(OH)₂) in laru to produce optimal palm sap. Three Ca(OH)₂-to-water ratios were tested, with sap collected from afternoon until the following morning. The analyses included pH, reducing sugar content, viscosity, total dissolved solids, and color intensity. Statistical tests included normality, homogeneity, One-way ANOVA, and Duncan's post hoc tests. The optimal treatment, P2 (2 grams of Ca(OH)₂ per liter of water), resulted in ideal sap for crystallization, with a pH of 6.50, reducing sugar content of 3.76%, viscosity of 35.50 cP, total dissolved solids at 12.17 °Brix, and color values L* 26.81, a* 3.53, and b* 7.81.
Co-Authors Alan Sarsita Putra, Yohanes Alberta Rika Pratiwi Asmara, Gregorius Yoga Panji Defi, Ratna Shintia Franz, Nathan Ivan Wijaya Krisna Evania, Maria Monang Sihombing Putra, Yohanes Alan Sarsita Putri, Novita Ika Soedarini, Bernadeta Sumardi .