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All Journal Jurnal Gizi dan Pangan Jurnal AGROTEKNOLOGI Agrointek Jurnal Sains dan Teknologi Pangan BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Penelitian Pendidikan IPA (JPPIPA) AGRITEKNO, Jurnal Teknologi Pertanian Journal of Saintech Transfer Jurnal Mutu Pangan : Indonesian Journal of Food Quality Agro Bali: Agricultural Journal Jurnal Pengabdian UNDIKMA Eduvest - Journal of Universal Studies Kajian Pendidikan Dasar (KAPEDAS) The International Journal of Tropical Veterinary and Biomedical Research Jurnal Agripet Animal Production
Elisa Julianti
Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
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Pengaruh Lama dan Suhu Penyimpanan Terhadap Mutu Minuman Teh Bunga Krisan Batik Nasution, Indah S; Julianti, Elisa; Romauli, Nauas D M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.134

Abstract

Batik chrysanthemum is one type of chrysanthemum whose use is limited to cut flowers. Chrysanthemum tea beverage processing is one form of product diversification that can increase the added value of chrysanthemum flowers. This study aims to determine the shelf life of chrysanthemum tea beverages packaged in glass bottles. This research design uses a factorial complete randomized design with two factors, namely storage temperature (room temperature and cold temperature (10 oC) as the first factor and storage time (0, 3, 6, 9, 12, and 15 days) as the second factor. Each treatment combination was made in 3 replicates; the results showed that the indication of temperature and storage duration gave a very significant effect (P < 0.01) on total phenolics, total flavonoids gave a significantly different effect (P < 0.05) on anthocyanin levels, and antioxidant activity. They gave a significantly different effect (P < 0.05) on the color index. The research results show that the ideal storage life of Chrysanthemum flower tea is at a cold temperature (10 °C). At this storage life, the chrysanthemum flower tea beverage has a high antioxidant activity and is acceptable for consumption.
Pelatihan Packaging Teh Herbal dari Bahan Alam Desa Namo Sialang Kabupaten Langkat Sumatera Utara Julianti, Elisa; Irni, Julaili; Zuliyanti, Ameilia; Batubara, Ridwanti; Pinem, Laura Juita; Pratomo, Bayu
Jurnal Pengabdian UNDIKMA Vol. 5 No. 1 (2024): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v5i1.9937

Abstract

This community service program aims to increase the knowledge and skills of Women in Namo Sialang Village, packaging herbal tea products produced by processing natural ingredients like rose, tawar and sembur (made from special spices and herbs from the community). The method for implementing this service used participatory training with activities including socialization and assistance with product packaging. The number of participants involved was 20, consisting of a Women Group named "NandeTa". The evaluation instrument used in this activity was a questionnaire, which was analyzed descriptively. The results of the service showed that there had been an increase in the knowledge and skills of "NandeTa" in packaging the herbal tea that had been produced. Apart from that, "NandeTa" also became aware that packaging was one attraction that stimulates consumer buying interest, especially in tourist areas.
Antioxidant Activity, Ascorbic Acid, and Beta Carotene of Sumatran Red Tampoi (Baccaurea costulata) and Rambai (Baccaurea motleyana) Fruits Pardede, Erika; Julianti, Elisa; Siahaan, Ferlist Rio; Harefa, Claudia Virani
Agro Bali : Agricultural Journal Vol 7, No 3 (2024)
Publisher : Universitas Panji Sakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37637/ab.v7i3.1980

Abstract

This study evaluated the antioxidant activity, ascorbic acid, and beta-carotene levels in two underutilized species of  Sumatran Baccaurea Lour. The fruit of red tampoi or Baccaurea costulata (Miq.) Műll. Arg is orange, while rambai or Baccaurea motleyana (Műll. Arg) Műll. Arg has a pale-yellow color with an “a” value of 29.22±0.51 and 2.67±0.58, respectively, measured with a hand chromameter. The half-maximum inhibitory concentration (IC50) of the free radical scavenging activities of both fruits was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method. The IC50 of B. costulata (51.63±3.42 µg/g) indicated that its fruit juice has a strong antioxidant property, while B. motleyana (76.95±1.28 µg/g) has a moderately antioxidant characteristic.  A high antioxidant activity of B. costulata was followed by a high amount of ascorbic acid (55.86±1.73 mg/100g) and beta carotene (150.77±2.16 μg/g), in comparison to those of B. motleyana, which has a lower amount of ascorbic acid (37.30±2.34 mg/100g) and beta carotene (25.36±1.37 μg/g). It was also found that there was a moderate correlation between scavenging capacities (expressed as the reciprocal of the calculated IC50 value), a strong positive correlation with beta-carotene (r2 = 0.90), and a moderately positive correlation with ascorbic acid (r2 = 0.77). It can be concluded that both Baccaurea fruits are nutritious foods due to their high ascorbic acid and beta-carotene content, and they also possess high antioxidant properties. Both ascorbic acid and beta-carotene contributed significantly to the antioxidant activity.
Differences in Heating Temperature and Type of Phytase Enzyme on Enzyme Activity, Calcium and Phosphorus Levels in Complete Poultry Feed Sobur, Sobur; Tafsin, Makruf; Julianti, Elisa
Jurnal Agripet Vol 24, No 2 (2024): Volume 24, No. 2, October 2024
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v24i2.32228

Abstract

Phytic acid is an antinutritional factor that can negatively affect livestock productivity by reducing the bioavailability of essential nutrients. Its content in feed ingredients can be minimized or even eliminated through various processing techniques, such as the addition of phytase enzymes. This study aimed to evaluate the effects of different heating temperatures and types of phytase enzymes on enzyme activity, calcium, and phosphorus levels in complete poultry feed. The research was conducted using a completely randomized design (CRD) with a factorial arrangement. The treatment consisted of two factors: factor A (phytase enzyme addition at three levels: no enzyme (0 FTU), commercial enzyme A (800 FTU), and commercial enzyme B (800 FTU), and factor B (heating temperature levels of 65C, 70C, 75C, and 80C). Each treatment combination was replicated three times. Data were analyzed using Minitab software, followed by Duncan's Multiple Range Test (DMRT) to determine significant differences between treatments at a 5% significance level. The results indicated that the addition of phytase enzymes significantly affected (P0.05) enzyme activity, calcium, and phosphorus levels in the feed. The best results for enzyme activity were observed with the treatment EAT3 (commercial phytase enzyme A at a heating temperature of 75C), while the best results for calcium and phosphorus levels were achieved with treatment EBT3 (commercial phytase enzyme B at a heating temperature of 75C).
Potensi Umbi Porang (Amorphophallus oncophyllus Prain) Sebagai Pakan Ayam Broiler Zendrato, Desti Prestasi; Tafsin, Ma’ruf; Hanafi, Nevy Diana; Sadeli, Achmad; Julianti, Elisa
Jurnal Ilmiah Universitas Batanghari Jambi Vol 24, No 1 (2024): Februari
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v24i1.4703

Abstract

Porang tuber (Amorphophallus oncophyllus Prain) contains glucomannan as a prebiotic source which can be used as animal feed to improve the performance of broiler chickens. The aim of the study was to determine the potential of porang, to analyze the nutritional content and its use as a feed ingredient for broiler chicken rations. The research was conducted at Rumah Mbacang Pancur Batu Village, from April-June 2022. This data was obtained from the results of proximate analysis at the Laboratory of Small Ruminant Instrument Standard Testing Workshop, Sei Putih, Galang. Data is processed manually and presented descriptively. The preparation of the ratio formulation consists of P0 (0% porang flour), P1 (5% porang flour), P2 (10% porang flour) and P3 (15% porang flour). The parameters studied: water content, crude protein (CP), crude fiber (CF), crude fat (EE) and NNFE. The results showed that the results of the proximate analysis on porang flour: moisture 12.92%, ash 8.22%, CP 4.19%, CF 4.79%, EE 0.62%, NNFE 69.26%. The water content and CP met the requirements according to SNI 7939: 2013, namely quality I. The conclusion from the results of formulation preparation was obtained a good composition of the formulation with nutritional content, starter phase: CP 20.08-20.59%, ME 2948.00-2985.08 Kcal/kg, CF 4.11-4.15%, EE 4.25-4.63%, Ca 0.78-0.79%, P 0.61-0.62% and finisher phase: CP 18.34-19.07 %, ME 3017.49-3050.65 Kcal/kg, CF 3.79-3.83%, EE 4.19-4.59%, Ca 0.56-0.68%, P 0.53-0.56%.
The Effect of Temperature and Cooking Time on Physical Stability and Quality of Kepundung Syrup Julianti, Elisa; Munir, Erman; Lumiar, Gusik
Jurnal Penelitian Pendidikan IPA Vol 10 No 8 (2024): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i8.7851

Abstract

Kepundung is a local fruit that grows almost on all island in Indonesia, the used of kepundung can be processed into fruit syrup. This research aims to determine the effect of temperature and cooking time on the physical stability and quality of kepundung syrup. This research began by making syrup made from kepundung fruit. The method used in this research is a factorial Completely Randomized Design method with two factors, that is cooking temperature (A): (80°C, 90°C, and 100°C) and cooking time (B): (20, 30, and 40 minute). The parameters tested in this research were color index stability (°Hue), pH, viscosity, organoleptic testing for 8 weeks, and thermal degradation kinetics. The results of the research showed that cooking temperature had a very significantly different effect (P<0.01) on the stability of the color index, pH, and viscosity. The best treatment for kepundung syrup is A3B3 (temperature 100°C and cooking time 40 minutes). Based on the determination of the kinetic ordo of thermal degradation, the color index R2 is closest to 1 at ordo 0 and in the calculation of Ea, ordo 0 is chosen with smaller Ea value. Based on determining ordo of thermal degradation kinetics, pH R2 closest to 1 at ordo 0 and in the calculation of Ea, ordo 1 is chosen with smaller Ea. Based on determining ordo of thermal degradation viscosity R2 is closest to 1 at ordo 1 and in the calculation of Ea, ordo 0 is chosen with smaller Ea
Antibiotic resistance of Escherichia coli isolated from broiler farms in Medan and Deli Serdang Regency Sirindon, Madhumita; Julianti, Elisa; Faisal, Faisal; Putra, Desriwan Angga
The International Journal of Tropical Veterinary and Biomedical Research Vol 9, No 1 (2024): Vol. 9 (1) May 2024
Publisher : The Faculty of Veterinary Medicine of Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/ijtvbr.v9i1.34602

Abstract

Antimicrobial Resistance (AMR) is the ability of microbes to inhibit treatment effects triggered by overuse and inappropriate use of antibiotics in poultry farms. This study aims to get an overview of the risk factors of AMR. A total of 41 E. coli isolated from caecum in poultry slaughterhouses derived from broiler chicken farms in Medan and Deli Serdang. The sample was tested for AMR using the Microbroth Dilution technique (Sensititre Microplate) with standards CLSI VET01S (2015) and CLSI M100. Information on risk factors was taken from farms using a questionnaire and analyzed with a logistic regression model (EPI Info 7 CDC). The result for sensitivity to 13 types of antibiotics showed that Trimethoprim had the highest resistance (95.1%), followed by ampicillin (90.2%), gentamicin (87.8%), nalidixide acid (85.4%), cefotaxime (82.9%), and sulfamethoxazole (82.9%). In contrast, colistin and meropenem have not shown resistance. As much as 92.7% of E. coli isolates had experienced Multi-Drug Resistance (MDR), which showed AMR to more than two antibiotic groups. The risk factor of farmer knowledge about AMR was associated with the MDR of E. coli. AMR requires the coordination of the stakeholders to carry out socialization and educate farmers in providing appropriate knowledge and using antibiotics wisely.
Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder Julianti, Elisa; Lubis, Zulkifli; Hilman, Adrian
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.67-69

Abstract

The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p<0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p>0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.
Co-Authors Abdul Muktadir, Abdul Achmad Sadeli Ade Trisna Ari, Ari Andani Nasution Era Yusraini Erika Pardede Erman Munir Faisal Faisal FARAH FAHMA Hanafi, Nevy Diana Harefa, Claudia Virani Herla Rusmarilin Hilman, Adrian Intan Sari, Febby Irni, Julaili Jenny Elisabeth Khaswar Syamsu Kwanariesta, Jessica Lubis, Siti Basyariah Putri Lumiar, Gusik Mimi Nurminah Muhammad Usman, Muhammad Nasution, Indah S Pinem, Laura Juita Pratomo, Bayu Prof. Dr. Ir Albiner Siagian M.Si Putra, Desriwan Angga Ridwansyah Ridwansyah Ridwanti Batubara Romauli, Nauas D M Romauli, Nauas Domu Marihot Siahaan, Ferlist Rio Sirindon, Madhumita Sobur, Sobur Syahputri, Gusti Ananda Tafsin, Ma’ruf Tafsin, Makruf Terip Karo-Karo Titi Candra Sunarti Utami, Yulisa Widi Winarni, Endang Zendrato, Desti Prestasi Zuliyanti, Ameilia Zulkifli Lubis