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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring
Meiliana Meiliana
Fakultas Teknologi Pertanian, Universitas Katolik Soegijapranata Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health

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Protein dan Asam Amino pada Edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima: Protein and Amino Acid of Edible Sargassum aquifolium, Ulva lactuca and Gracilariopsis longissima Alberta Rika Pratiwi; Irma Fadlilah; Victoria Kristina Ananingsih; Meiliana Meiliana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.37085

Abstract

Seaweed or macroalgae have been used by the food industry for a long time because of the components they contain such as alginate, carrageenan, and agar. In addition, seaweed contains nutrients and other bioactive components which makes seaweed a functional food. Information about its protein content and amino acid diversity is important to maximize seaweed’s potential. This study aimed to determine the protein content and amino acid profile of S. aquifolium, U. lactuca, and G. longissima. Protein was extracted using 0.4 M NaOH solvent and ultrasonication for 5 minutes with an amplitude of 70% and analyzed with the Bradford method. The amino acid composition was analyzed using ultra performance liquid chromatography. S. aquifolium had the highest protein content (4.17%) and 16 types of amino acids, which consist of 10 essential amino acids (AAEs) and 6 non-essential amino acids (AANEs). U. lactuca had 9 AAEs and 6 AANEs, while G. longissima had 8 types of AAEs and 6 types of AANEs. Glutamic acid was the highest amino acid in S. aquifolium (400.27±62.27 mg/kg), while aspartic acid was the highest in U. lactuca (274.60±50.14 mg/kg) and G. longissima (435.57±25.81mg/kg). Edible macroalgae contain protein and many types of amino acids, and some have higher concentrations than similar macroalgae protein sources from other water areas. The amino acids possessed by these three macroalgae have the potential to be further developed into plant-based food products with umami flavor and taste characteristics, such as vegetables, spices, or any processed food products.
Hubungan Body Dissatisfaction dan Perilaku Diet pada Mahasiswa Universitas Katolik Soegijapranata Semarang Meiliana Meiliana; Vionna Valentina; Christiana Retnaningsih
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 1, No 1: September 2018
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v1i1.1628

Abstract

Body dissatisfaction reflects negative body image which may promote behavior changes in order to improve appearance. This study investigates the association between body dissatisfaction and dietary behavior of young adults. College students (n=379) completed a survey on body dissatisfaction and dietary behavior in a cross-sectional research design and convenience non-probability sampling method. Information about nutritional status, reasons of dieting, dieting methods, dietary behavior scale, and body dissatisfaction scale were collected. Most respondents had normal weight status, poor dietary behavior, and body dissatisfaction. Obtaining attractive body shape was the most voted reason of dieting, while cutting eating frequency was the most frequent dieting method. There was a weak and contradicting (r=-0.095) association between body dissatisfaction and dietary behavior which meant that body dissatisfaction was followed by poor dietary behavior
Cookies Tepung Komposit Mocaf Dan Tempe Koro Gude (Cajanuscajan) Ditinjau Dari Sifat Sensori, Kimia Dan Aktivitas Antioksidan Christiana Retnaningsih; Talentea Cezar Juniarti; Meiliana -
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 3, No 1: September 2020
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v3i1.2758

Abstract

Cookies dari tepung mocaf dan tepung koro gude dimaksukan untuk meningkatkan pemanfaatan bahan pangan local. Tujuan penelitian ini untuk mengetahui tingkat kesukaan panelis terhadap produk cookies mocaf dan tepung tempe koro gude, serta mengetahui karakteristik fisikokimia dari produk tersebut..Metode yang digunakan penelitian ini meliputi pembuatan tepung tempe koro gude, pembuatan cookies mocaf dan tepung tempe koro gude, uji organoleptik, analisa kimia yang meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat dan aktivitas antioksidan. Hasil penelitian uji organoleptik terhadap lima formulasi cookies F0, F1, F2, F3, dan F4, pada parameter rasa, warna dan overall menunjukkan tidak ada perbedaan nyata antar perlakuan pada tingkat kepercayaan 95% (p≤0,05). Dua formulasi terbaik cookies mocaf dan tepung tempe koro gude pada semua parameter dihasilkan oleh F2 dan F3 dan dilanjutkan dengan analisa kimia dan aktivitas antioksidan. Hasil uji kadar air nilai tertinggi didapat sampel cookies F3 sebesar 4,99%, kadar protein nilai tertinggi didapat sampel cookies F3 sebesar 7,59% dan aktivitas antioksidan nilai tertinggi didapat sampel cookies F3 sebesar 21,13%, nilai signifikansi menunjukkan ada beda nyata antar perlakuan pada tingkat kepercayaan 95% (P
Co-Authors Alberta Rika Pratiwi Christiana Retnaningsih Irma Fadlilah Talentea Cezar Juniarti Victoria Kristina Ananingsih Vionna Valentina