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All Journal Jurnal AGROTEKNOLOGI Agrointek Jurnal Sains dan Teknologi Pangan BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) AGRITEKNO, Jurnal Teknologi Pertanian Journal of Saintech Transfer Jurnal Mutu Pangan : Indonesian Journal of Food Quality Eduvest - Journal of Universal Studies Kajian Pendidikan Dasar (KAPEDAS) Animal Production
Elisa Julianti
Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Mathematics Neuroscience Public Health Social Sciences Veterinary Other

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MINUMAN PROBIOTIK SOY-YAMGHURT KAYA ANTIOKSIDAN, TOTAL FENOL DAN FLAVONOID DARI BAHAN BAKU BENGKUANG DAN KEDELAI Rusmarilin, Herla; Julianti, Elisa; Kwanariesta, Jessica
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Abstract

Soy-yamghurt adalah produk fermentasi sari kedelai dan sari bengkoang yang dibuat dengan menambahkan bakteri Lactobacillus delbruekii subsp. bulgaricus dan Streptococcus salivarus subsp. thermophillus. Soy-yamghurt dapat memaksimalkan pemanfatan kedelai dan umbi bengkoang sebagai pangan fungsional serta dapat meningkatkan nilai gizinya.Umbi bengkoang dan kedelaimengandung senyawa yang bermanfaat sebagai antioksidan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap non faktorial. Penelitian ini bertujuan menentukan aktivitas antioksidan metode DPPH, total fenol dan flavonoid dalam minuman soy-yamghurt dari bahan baku bengkoang dan kedelai. Hasil penelitian menunjukkan bahwa IC50 soy-yamghurt dalam meredam radikal bebas DPPH berkisar 58,718-18,112 pada menit ke-5 inkubasi dan 39,7204-11,9925mg/L pada menit ke-60, sedangkan total fenol sebesar 727,259μgGAE/g dan total flavonoid sebesar 1363,980 μgQE/g sedangkan total BAL berkisar 1,36 x109–1,45 x 109 CFU/g pada perbandingan sari bengkuang:kedelai (50:50) dan suhu inkubasi 6 jam. Kata kunci : Aktivitas antioksidan, DPPH, soy-yamghurt, total fenol, total flavonoid 
PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA DAN FUNGSIONAL TEPUNG UBI JALAR ORANYE Julianti, Elisa; Nurminah, Mimi; Syahputri, Gusti Ananda
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh metode dan waktu fermentasi terhadap karakteristik kimia dan fungsional tepung ubi jalar oranye. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode fermentasi (F): (fermentasi alami, fermentasi ragi, fermentasi bakteri asam laktat) dan lama fermentasi (L): (24 jam, 48 jam, 72 jam). Hasil penelitian menunjukkan metode fermentasi memberikan pengaruh yang berbeda nyata terhadap kadar air, derajat asam, dan memberikan pengaruh yang tidak berbeda nyata terhadap, daya serap air dan minyak, swelling power, kelarutan, dan baking expansion. Lama fermentasi memberikan pengaruh yang berbeda nyata terhadap baking expansiondan swelling power, serta pengaruh berbeda tidak nyata terhadap kadar air, derajat asam, daya serap air dan minyak, dan kelarutan. Interaksi antara kedua faktor memberikan pengaruh yang berbeda tidak nyata terhadap karakteristik kimia dan fungsional tepung. Metode dan lama fermentasi yang menghasilkan tepung dengan mutu terbaik adalah metode fermentasi dengan bakteri asam laktat selama 72 jam. Kata kunci: lama fermentasi, metode fermentasi, tepung ubi jalar oranye. 
The Diversification of Local Tuber Products for The Result of Gluten-Free Bakery Products Julianti, Elisa; Ridwansyah, Ridwansyah; Yusraini, Era; Karo-Karo, Terip
Journal of Saintech Transfer Vol. 1 No. 1 (2018): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.046 KB) | DOI: 10.32734/jst.v1i1.248

Abstract

Bakery products such as bread, cake and cookies that currently exist in the market are generally made of wheat flour. Some individuals would suffer from allergy in consuming the consumption products that contain gluten which is found in wheat flour.The purpose of this activity is to produce bakery products such as bread, cake and cookies that are gluten free by using local tuber ingredients, i.e. cassava and sweet potatoes. The activity was started with processing cassavas, sweet potatotes, orange sweet potatoes to be powder which then was processed to be various types of bakery products. The variants of products that are marketed are as many as 31 types, consisting of 28 types of bakery products such as cakes and cookies, and 3 types of wet cake products. The types of bakery products that were sold was brownies, muffin, sponge cake, cookies and snacks with various variants such as steamed, baked, flavors addition of coffee, chocolate and mocha. The bakery products are gluten-free so that they are safe to be consumed by people who are allergic to gluten. The wet cake products that were marketed were risoles, pastels and doughnuts. However, this type of cake is still wheat flour substitute product as much as 20%. This activity may support the national food security program.
Formulasi Ekstrak Bunga Telang dan Ekstrak Kayu Manis Terhadap Karakteristik Fisik dan Sensori Minuman Isotonik Utami, Yulisa; Julianti, Elisa; Nurminah, Mimi
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.30140

Abstract

Bottled drinking water is one of the beverage industries that dominate the soft drink market in Indonesia. An isotonic drink is bottled drinking water with an osmolality content similar to body fluids to replace lost body fluids after activities. This research aimed to develop and innovate isotonic drinks, based on local commodities such as butterfly pea and cinnamon with good quality and unique characteristics, so that can increase consumer interest in isotonic drinks. This study used a non-factorial Completely Randomized Design (CRD) method consisting of 6 levels (ratio of butterfly pea extract and cinnamon extract) i.e., P1 (80%:20%), P2 (70%:30%), P3 (60%:40%), P4 (50%:50%), P5 (100%:0%), dan P6 (0%:100%). The analysis includes viscosity, color index, and sensory analysis (color, taste, viscosity, and general acceptance). The results showed that the comparison formulation of butterfly pea extract and cinnamon extract had a very significant effect (P<0,01) on the physical and sensory characteristics of isotonic drinks. The value of the color index (˚Hue) range of 298.8–307.0, viscosity value range of 4.78–6.88%, and hedonic organoleptic, i.e. color range of 4.990–6.434, aroma range of 4.568–6.242, taste range of 4.550–6.360, the hedonic value of viscosity range of 4.910–5.876, and general acceptance range of 4.942–6.240. The best results of the isotonic drink was P1 (ratio of butterfly pea extract and cinnamon extract of 80%:20%) which produced the highest hedonic value and the physical characteristics. So, the butterfly pea and cinnamon extract can be made as a combination of an isotonic drink innovation. Keywords: butterfly pea extract, cinnamon extract, isotonic drink
The Effect of Sugar Dose and Fermentation Time on the Quality of Sauerkreut as a Source of Probiotic Ari, Ari Andani Nasution; Trisna, Ade; Julianti, Elisa
ANIMAL PRODUCTION Vol. 26 No. 1 (2024)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2024.26.1.254-1

Abstract

This study aims to determine the effect of sugar dosage and fermentation time on the quality of sauerkraut as a source of probiotics. This study used an experimental method in a 3x3 factorial completely randomized design (CRD). The first factor is three treatments of sugar concentration (A), namely A1 (2%), A2 (3.5%), and A3 (5%). The second factor is three treatments of fermentation time (B), namely B1 (5 days), B2 (7 days), and B3 (9 days). The results showed that there was no interaction (P>0.05) between factor A and factor B in the water content, but the water content had a significant effect (P<0.05) separately in factor A and factor B. In total LAB, there was a very significant interaction (P<0.01) between factor A and factor B, and in factor A and factor B. In pH, there was a significant interaction (P<0.05) between factor A and factor B, but a very significant effect (P<0.01) in factor A and factor B. In acid content there was a significant interaction (P<0.05) between factor A and Factor B, but a very significant effect (P<0.01) on factor A and factor B. This study concludes that cabbage processed into sauerkraut can be used as a probiotic supplement. The addition of 3.5% sugar and 7-day fermentation resulted in 91.11% water content, 3.43 pH, 2.93% total acid, and 7.4 x 109 total LAB
THE IMPROVEMENT OF CPO QUALITY USING PHYSICAL PURIFICATION MATERIAL OF SHELL POWDER FOR RED COOKING OIL PRODUCTION Usman, Muhammad; Julianti, Elisa; Elisabeth, Jenny
BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) Vol. 11 No. 2 (2025): Biolink February
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/biolink.v11i2.13913

Abstract

The production of CPO (Crude Palm Oil) generated and utilized by the industry must consider market demand, prioritizing the quality of the final CPO product that complies with the SNI 01-2901-2021 standard. It includes free fatty acid (FFA) content, water, and impurities, with maximum limits of 5%, 0.25%, and 0.25%, respectively. Another parameter affecting CPO quality is the Deterioration of Bleachability Index (DOBI) value. This study investigates the potential use of calcium oxide (CaO) derived from seashells to improve CPO quality in the production of Red Cooking Oil (M3). The study design employed a Completely Randomized Design (CRD) with a non-factorial method. The treatment factor in this study was seashell powder heated at 600°C with varying concentrations: 0%, 1%, 2%, 3%, and 4%, as well as 1% Bleaching Earth commonly used at neutral pH (6-7 ). The treatments applied included K0 (no treatment), K1 (1% Bleaching Earth), K2 (1% Seashell Powder), K3 (2% Seashell Powder), K4 (3% Seashell Powder), and K5 (4% Seashell Powder) . The results showed that seashell powder significantly reduced free fatty acid content in K5 by 13.51%, decreased water content in K4 and K5 by 47.05%, and increased the DOBI value by 47.05%.
Pengaruh Model Pembelajaran IPA menggunakan Model Kooperatif Type Group Investigation Berbantuan Multimedia Pembelajaran terhadap Kemampuan Berpikir HOTS Julianti, Elisa; Widi Winarni, Endang; Muktadir, Abdul
Jurnal Kajian Pendidikan Dasar Vol. 4 No. 1 (2025): Maret
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/kapedas.v4i1.36989

Abstract

The aim of this research is to analyze the influence of science learning using the cooperative model Group Investigation type assisted by multimedia learning on analytical thinking, evaluation and creative abilities. The type of research used is quasi-experimental research using a pretest-posttest control group design. The type of data used is quantitative data using question instruments and expert validation sheets. Based on the research results, it was found that the application of science learning using the Group Investigation model assisted by learning multimedia had a significant effect on analytical cognitive thinking skills. This is shown by the average posttest ability to think analytical in the control class of 77. Meanwhile, the average posttest result for the experimental class is 94. The application of science learning using the Group Investigation model assisted by multimedia learning has a significant effect on cognitive thinking skills evaluation. This is shown by the average posttest ability to think evaluation in the control class of 73. Meanwhile, the average posttest result for the experimental class is 90. The application of science learning using the Group Investigation model assisted by multimedia learning has a significant effect on the ability to think cognitively and creatively. This is shown by the average posttest ability to think creatively in the control class of 73. Meanwhile, the average posttest result for the experimental class is 90.
Physical Characteristics, Total Flavonoids, Total Phenols and Antioxidant Activity of Ketepeng Cina Leaf Herbal Tea (Cassia Alata L.) Intan Sari, Febby; Julianti, Elisa; Romauli, Nauas Domu Marihot
Eduvest - Journal of Universal Studies Vol. 5 No. 5 (2025): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v5i5.50894

Abstract

Ketepeng cina leaf herbal tea is a functional beverage made from the dried leaves of Cassia alata (ketepeng cina), which are known to contain beneficial bioactive compounds. However, its use as a herbal drink remains limited. This study aimed to investigate the effects of stevia leaf addition (0%, 6%, 12%, and 18%) and brewing time (2, 3, and 4 minutes) on the physicochemical and sensory characteristics of ketepeng cina leaf herbal tea. A completely randomized design (CRD) with a two-factor factorial pattern and three replications was employed. The parameters evaluated included color index, pH, total soluble solids (TSS), total flavonoids, total phenols, antioxidant activity, and sensory attributes. Data were analyzed using ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) when significant differences were found. The findings showed that stevia concentration and brewing time significantly influenced the tea's characteristics. The optimal formulation was achieved with an 18% stevia concentration and a 3-minute brewing time, resulting in 3.68°Brix TSS, 0.18 mgQE/g total flavonoids, 1.93 mgGAE/g total phenols, and 49.21% antioxidant activity. This study suggests that the addition of stevia and controlled brewing time can improve the functional and sensory quality of ketepeng cina herbal tea, making it a promising alternative in the development of antioxidant-rich herbal beverages.
Kandungan kimia kemenyan Sumatra Utara (Styrax benzoin) dan prospek pengembangannya: tinjauan literatur Ridwansyah, Ridwansyah; Sunarti, Titi Candra; Syamsu, Khaswar; Fahma, Farah; Julianti, Elisa
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.27527

Abstract

North Sumatra is the largest producer of incense (benzoin) in Indonesia and the world. There are 3 varieties of incense that have the potential to be developed. Indonesia has exported incense to Singapore, Malaysia, and China. Incense is exported in the form of raw materials, so the added value is minimal. In order to increase the added value of incense, it can be produced into incense extract. So far, extraction methods have been carried out using conventional methods, including maceration, boiling with water, and distillation with water vapor. The potential of incense has not been fully utilized, especially from its extraction method, so it still needs to be developed. This article aims to review and identify the chemical components of frankincense (Styrax benzoin) and its extraction methods. In addition, the prospects for product development from frankincense are also discussed. Incense extraction with Ultrasonification Assistant Extraction (UAE) is expected to increase the efficiency of the extraction process. The use of solvents and low temperatures, as well as a short extraction time, can maintain the quality of the incense extract. Incense extract can be applied as raw material for perfumes, pharmaceuticals, medicines, and nano applications such as anticancer and antibiofilm. The incense consists of some active ingredients such as cinnamic acid, benzoic acid esters (such as coniferyl cinnamate and cinnamyl), pinoresinol, -caumary benzoate, benzoic acid esters, and triterpenes. These active ingredients are applied as antibacterial and antioxidants. This literature review provides an overview of the characteristics of active ingredients in incense to expand its applications. Incense extract can be applied as a food additive, pharmaceutical, and health ingredient.
Penentuan Masa Simpan Ekstrak Etil Asetat Buah Andaliman Pada Kemasan Botol Kaca dan PET dengan Metode Accelerated Shelf-Life Test (ASLT) Lubis, Siti Basyariah Putri; Julianti, Elisa; Siagian, Albiner
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.109

Abstract

Andaliman is an endemic flora in the region around Lake Toba and is commonly used as a spice by the Batak ethnic community. Andaliman fruit in extract form has a lot of potential as an antimicrobial, anti-inflammatory and antioxidant. All the benefits possessed by andaliman extract have the potential to be widely used by the community. Therefore, it is important to know the shelf-life of the extract and the most suitable type of packaging to extend its shelf-life. This study aims to estimate the shelf-life of andaliman fruit extract and the packaging that can extend the shelf-life of the extract. The estimated shelf-life was calculated using the accelerated shelf-life test (ASLT) method using Arrhenius approach with the parameter of total flavonoids. This study used two types of packaging, namely glass bottle and plastic bottle stored at 37, 45, and 55 °C for 1 month with weekly testing. The results showed that andaliman fruit extract in plastic bottle packaging can last for 7.8 months at 37 °C and 6.8 months at 55 °C. While stored in glass bottle, andaliman fruit extract can last up to 12.4 months at 37 °C and 10.5 months at 55 °C. Based on these data, it is known that the shelf-life of extracts is influenced by storage temperature and packaging.  The higher the temperature, the shorter the shelf-life and the smaller the permeability, the longer the shelf-life.
Co-Authors Abdul Muktadir, Abdul Ade Trisna Ari, Ari Andani Nasution Era Yusraini FARAH FAHMA Herla Rusmarilin Intan Sari, Febby Jenny Elisabeth Khaswar Syamsu Kwanariesta, Jessica Lubis, Siti Basyariah Putri Mimi Nurminah Muhammad Usman, Muhammad Nasution, Indah S Prof. Dr. Ir Albiner Siagian M.Si Ridwansyah Ridwansyah Romauli, Nauas D M Romauli, Nauas Domu Marihot Syahputri, Gusti Ananda Terip Karo-Karo Titi Candra Sunarti Utami, Yulisa Widi Winarni, Endang