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The Effectiveness Test of Application Anthocyaninâ€™s Extract in Fruit Jam From Several Biological Saati, Elfi Anis; Heidir, Hilwa; Wachid, Moch.; Winarsih, Sri; Haris, Abd.; Nurhakim, Nurhakim
Indonesian Journal of Natural Pigments Vol 1 No 1 (2019): February 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.1.20

The study is to investigate the effectiveness of several anthocyanins on quality of papaya jam. It was conducted using a randomized block design, arranged with two factors. The first factor is the anthocyanin with different source with several levels that of control (without pigment), canna flower, grape and skins dragon fruit, factor II is sugar content which is 40%, 50%, and 60%. The results of the study, indicating that there is significant to increase quality products. The best treatment is papaya jam with canna flower anthocyanin pigment and 60% sugar.

PEMBUATAN ES KRIM LIDAH BUAYA (ALOE CHINENSIS) DENGAN PENAMBAHAN GELLING AGENTS Elfi Anis Saati, Titik Sundari
Jurnal Bestari No 42 (2009)
Publisher : Jurnal Bestari

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.136 KB)

The utilization of Aloe vera as healthy food can be consumed in the form of ice cream. Moreover, the objective of this article is to find the interaction of gelling agents' type and level of concentration in the process of making Aloe vera ice cream. The study was conducted using random design of factorial group with two factors. First factor was the type of gelling agents consisted of three levels (CMC, Arabian Gum, Na-alginat). Meanwhile, second factor was gelling agents concentration consisted of three levels (0,1%; 0,3%; 0,5%) (b/v). Thus, the result was nine combinations with three times repetition.

IDENTIFIKASI DAN UJI KUALITAS PIGMEN KULIT BUAH NAGA MERAH (HYLOCAREUS COSTARICENSIS) PADA BEBERAPA UMUR SIMPANDENGAN PERBEDAAN JENIS PELARUT Anis Saati, Elfi
Jurnal Gamma Vol 6, No 1 (2010): September
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.421 KB)

An alternative excavation of natural materials that could potentially be used as a substancedyes, continue to be made, including the skin of red dragon fruit. Because the red dragon fruit latelya lot of public interest, skin which amounts to 30-35% is often just discarded as waste only.In an effort to use the red dragon fruit peel waste that is not optimal, to increase the economicvalue of the skins of red dragon fruit and power use for the community.The goal is to mengetehaui type of pigment and pigment quality of dragon fruit red on someshelf with different types of solvents.This research used Randomized Design Group (RAK) Factorial consisting of two factors I;comprised of over 4 levels; factor II consisted of 3 level. Factor I: The Fruit Store (S), fresh (day0), the shelf life of fruit 2 days, 4 days and 8 days, whereas the second factor: the type of solvent(L), namely aquades; combination aquades and citric acid (9:1), and a combination Eeanol 1N andcitric acid (9:1).The results showed that the skin of red dragon fruit (Hylocereus costaricensis) containinganthocyanin type ramnosil sianidin 3-glucoside 5 - glucoside, based on Rf values (retrogradationfactor) of 0.36 to 0.38 and maximum absorbance at a wavelength with ë = 536.4 nm. Combinationtreatment S2P2 (the shelf life of fruit 4 days with solvent water and citric acid) produce anthocyaninpigments of red dragon fruit skin with the best quality, with a pH value of 1.91; the brightness (L)25.60; level of redness (a +) 6.97; the yellow (+ b) 0.50, 0.363 pigment absorbance; levels ofanthocyanin 1.1 mg/100ml; total dissolved solids 66.52% and 10.02% yield.

PRODUKSI YOGHURT SINBIOTIK Wahyudi, Ahmad; ., Damat; Anis Saati, Elfi; Azis, Nurkhozin; Wachid, Mochammad
Jurnal Dedikasi Vol 10 (2013): Mei
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Wahyudi A1, Damat2, E. A. Saati3, N. Aziz4, M. Wachid5Staf Pengajar. 1Program Studi Peternakan, Fakultas Pertanian ? Peternakan, 2Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian ? Peternakan, 3Program Studi Manajemen, Fakultas Ekonomi.Universitas Muhammadiyah MalangAlamat Korespondensi : Jl. Raya Tlogomas 246 MalangEmail: wahyudi_biotek@yahoo.co.idABSTRAKProgram pengabdian ini memproduksi yoghurt sinbiotik berbahan dasar susu dan ekstrak ubijalar ( Ipomea batatas ) sebagai prebiotik dan pigmen alami. Ada tiga jenis produk yang dihasilkanyaitu ( 1 ) yoghurt Symbiotik : probiotik yang diperkaya dengan jagung manis dan pigmen ubi jalar,( 2 ) simbiotik mengandung probiotik dan prebiotik dengan berbagai ekstrak buah-buahan lokal, ( 3) simbiotik Frozen berbahan buah-buahan lokal ( es krim dan es lilin). Ketiga merek produk berlabelYOHAT, sebagai yoghurt untuk kesehatan yang dihasilkan dari difusi teknologi di LaboratoriumTeknologi Pangan Universitas Muhammadiyah Malang yang berpotensi besar untuk dipatenkan.Tujuan dari kegiatan Ipteks bagi Inovasi dan Kreativitas Kampus (IbIKK) ini adalah : (1) mengatasipermasalahan kelebihan produksi susu di Kabupaten Malang yang tidak terserap oleh industripengolahan susu dan menigkatkan nilai tambah produk susu, (2) menghasilkan yoghurt sinbiotikyang mengandung probiotik dan prebiotik dengan ekstrak aneka buah lokal, (3) menghasilkan frozensinbiotik aneka buah lokal (es krim dan es lilin), (4) sebagai sarana penerapan ipteks yang telahdihasilkan oleh tim peneliti pada Laboratorium Teknologi Pangan Universitas Muhammadiyah Malang,(5) mendukung Fakultas Pertanian-Peternakan dalam menyediakan sarana pembelajaran wirausahadengan keterampilan praktis dan berorientasi bisnis, sehingga menciptakan sarjana yang kreatif danberdaya saing, dan (6) sebagai sumber pendapatan bagi unit laboratorium sehingga memberi keleluasaandalam meningkatkan pelayanan akademik.Bahan dasar dari YOHAT adalah susu segar dari KUD, ubi jalar dan beberapa buah-buahanlokal. Susu fermentasi yang diperoleh dari proses aktifitas bakteri asam laktat (LAB), ditambahdengan ekstrak ubi jalar dan berbagai buah-buahan lokal. YOHAT kemudian dijual dalam botol plastikpolyethylene volume 500 ml, 250 ml dan 330 ml dalam botol kaca sebagai bahan makanan - minumanfungsional. Kapasitas produksi pada tahun pertama adalah 280 liter/bulan, dan meningkatkan menjadi350 liter/bulan pada tahun kedua. Omset bisnis bulanan pada tahun pertama adalah Rp . 7.000.000,-dan diperkirakan akan mencapai Rp. 9.000.000 pada tahun kedua . Kegiatan tahun pertama telahmemberikan kontribusi Rp . 25.870.000 kepada institusi dari penjualan produk dan investasi peralatansebesar Rp. 50.000.000 . Pada tahun kedua, kontribusi diperkirakan meningkat menjadi Rp .50.000.000 dan pengembangan investasi Rp. 100.000.000.- Selain keuntungan dalam bentuk tunaidan peralatan produksi, kegiatan ini bisa menghasilkan rancangan produk paten, buku ilmu pengetahuan,tulisan ilmiah populer dan artikel jurnal ilmiah.Kata kunci : Produksi , Yoghurt , Sinbiotik

OPTIMALISASI FUNGSI PIGMEN BUNGA MAWAR SORTIRAN SEBAGAI ZAT PEWARNA ALAMI DAN BIOAKTIF PADA PRODUK INDUSTRI Saati, Elfi Anis; RRD, Theovilla; Widjanarko, Simon Bambang; Aulanni'am, A
Jurnal Teknik Industri Vol 12, No 2 (2011): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

The roses known to contain anthocyanins pigments and as a bioactive compound which can act as free radical catcher material. When harvest season arrives in number will be very abundant. Flowers sorting which can decrease the selling price can be processed in the form of natural dyes for food, cosmetics and medicines / herbs. The purpose of this study is to know applications rose to the quality of some industrial products. The experiment was conducted in (fresh, 2 and 4 days), that performed using randomized block design. Phase II is the application of pigment products of red roses on some industrial products (ie food products, herbal and cosmetics), using the design in accordance with their respective target. The results showed that ucts such as fruit juice, yoghurt, jelly, carbonated beverage (food) and body lotion (cosmetic), and can contribute to the natural color at a time serves as a source of bioactive in effervescent tablets.

Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.) Saati, Elfi Anis; Noviani, Auliarinda; Wachid, Muhammad; Siskawardani, Devi Dwi
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.) Saati, Elfi Anis; Noviani, Auliarinda; Wachid, Muhammad; Siskawardani, Devi Dwi
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.) Saati, Elfi Anis; Noviani, Auliarinda; Wachid, Muhammad; Siskawardani, Devi Dwi
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

Physicochemical and Sensory Characteristics of Rose-Spices Drink with Red Ginger, Lemongrass, and Cinnamon Extract as Functional Beverage Saati, Elfi Anis; Haprinata, Edwin Eka; Wachid, Mochammad; Wahyudi, Vritta Amroini
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Rose flower has varieties of compounds, one of that is antioxidants, but it's not been widely used in the food sector. The processing that can be applied to roses is to make them for functional drinks by adding variations of the three spice filtrate, which are expected to increase the quality, characteristics and increase the antioxidant activity of the product. This study aims to determine the interaction between the type of spice filtrate and the concentration of the spice filtrate to the quality of the Rose-Spices Drink. Randomized block design (RBD) with 2 replications. The best treatment for Rose-Spices Drink was P4K1 (Spice Combination: 5%) with antioxidant activity 89.67%, brightness level (L) 32.7, redness level (a+) 2.7, yellowness level (b+) 4.1, pH 4.053, total dissolved solids (TDS) 11.7 Â°Brix, total anthocyanin 0,20 mg/L, taste 3.60 (quite like ), flavor 3.50 (quite like) and preference 3.23 (quite like).

PENGARUH WAKTU OKSIDASI ENZIMATIS DAN SUHU PENGERINGAN TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK TEH HITAM-ORTHODOX [The Effect of Enzyme Oxidation Time and Drying Temperature on Physical Quality and Organoleptic of Black Tea-Orthodox] winarsih, sri; Hamida, Maretha; Saati, Elfi Anis; Daely, Brian Fo’era-era
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

The process of enzymatic oxidation and drying was one of the stages of tea processing that distinguished black tea from other types. Both treatments were determinants of the quality of black tea powder. The purpose of this study was to determine the effect of enzymatic oxidation time and drying temperature on the moisture content, yield, and organoleptic of orthodox black tea according to SNI. The method used in the preparation of the research is experimental with quantitative descriptive data discussion. The object of research is tea obtained from PT. Perkebunan Nusantara VIII, Rancabali. Parameters observed were moisture content analysis, yield analysis, and organoleptic analysis (appearance, liquor, and infused leaf). The results obtained were the combination of oxidation time and drying temperature gave different effects on the moisture content, yield, and organoleptic of orthodox black tea. The best treatment for black-orthodox tea is a combination of oxidation time of 120 minutes and drying temperature of 120˚C with moisture content (2,23%), yield (25,5%), and organoleptic; appearance (24), liquor (26), infused leaf (4). Therefore, these research was important to do because there was no research that examines the effect of oxidation time and drying temperature on the moisture content, yield, and organoleptic of orthodox black tea. Proses oksidasi enzimatis dan pengeringan menjadi salah satu tahap pengolahan teh yang membedakan teh hitam dengan jenis lainnya. Kedua perlakuan tersebut merupakan penentu kualitas bubuk teh hitam. Tujuan dari penelitian ini adalah mengetahui pengaruh waktu oksidasi enzimatis dan suhu pengeringan terhadap kualitas fisik dan organoleptik teh hitam orthodox sesuai SNI. Metode yang digunakan dalam penyusunan penelitian yaitu secara eksperimental dengan pembahasan data secara deskriptif kuantitatif. Objek penelitian berupa teh yang diperoleh dari PT. Perkebunan Nusantara VIII, Rancabali. Parameter yang diamati diantaranya, analisis kadar air, analisis rendemen, dan analisis organoleptik (appearance, liquor, dan infused leaf). Hasil yang didapatkan adalah perlakuan kombinasi waktu oksidasi dan suhu pengeringan memberikan pengaruh yang berbeda terhadap kualitas fisik dan organoleptik teh hitam-orthodox. Perlakuan terbaik teh hitam-orthodox yaitu, perlakuan kombinasi waktu oksidasi 120 menit dan suhu pengeringan 120˚C dengan kadar air (2,23%), rendemen (25,5%), dan organoleptik; appearance (24), liquor (26), infused leaf (4). Oleh karena itu penelitian ini penting untuk dilakukan karena belum terdapat penelitian yang mengkaji pengaruh waktu oksidasi dan suhu pengeringan terhadap kualitas fisik dan organoleptik teh hitam orthodox.

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