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Teti Estiasih
Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Teknologi Pertanian

 1   2 
High-Tocopherol Fraction from Rice Bran (Oryza sativa) Prepared by Low-Temperature Solvent Crystallization Technique Cahyanine, Miradiah; Estiasih, Teti; Nisa, Fithri Choirun
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Rice bran is by product form rice milling. Rice bran has good nutrition value, such as rich of vitmamin E. Indonesia has a very great amount of rice bran but has not been explored yet. The aim of this research was to know  how influence of temperatur and crystallisation duration to tocopherol rich fraction characteristic, and to determine the effective temperature and duration of crystallization in tocopherol purification from rice bran, through solvent crystallization technique in low temperature. This research was conducted by Randomized Block Design with 2 factors. First factor was crystallization temperature (0 and 10°C) and second factors was duration of crystallization (24, 30 and 36 hours). Each treatment was repeated 3 times. The result was analyzed using analysis of variance and continued by LSD and DMRT.Tocopherol content increased from rice bran oil, unsaponifiable matters, and high tocopherol fraction.  Temperature of crystallization significantly affected antioxidant activity, free fatty acid content, and peroxide value.  Time of crystallization affected tocopherol concentration, antioxidant activity, and peroxide value.  The best treatment was obtained from temperature of crystallization of 0°C and crystallization time of 24 hours.   The characteristics of this fraction was tocopherol concentration of 17.84%, antioxidant activity of 38.42%, free fatty acid content of 2.28%, peroxide value of 6.45 meq/kg, and color value of 100.Keywords: tocopherol, rice bran, crystalization, solvent, unsaponifiable fraction
Functional Properties of Pre-gelatinization Red Glutinous Rice Muchlisyiyah, Jhauharotul; Prasmita, Hera Sisca; Estiasih, Teti; Laeliocattleya, Rosalina Ariesta
Jurnal Teknologi Pertanian Vol 17, No 3 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Ketan merah berasal dari daerah Pacitan, Jawa Timur. Ketan merah  biasa digunakan sebagai tetel ketan merah, tape ketan merah, rengginang atau sekedar direbus dan ditaburi kelapa parut. Ketan merah memiliki keunggulan memiliki senyawa fenol yang tinggi. Kelemahannya, ketan merah memiliki sifat yang sulit mengembang di dalam air dingin. Pragelatinisasi ditujukan untuk memperbaiki sifat fungsional dari ketan merah. Penelitian ini dilakukan dengan Rancangan Acak Kelompok (RAK) dengan dua faktor. Masing-masing faktor terdiri dari tiga level yaitu untuk faktor suhu pemanasan 50oC, 60oC dan 70oC. Faktor yang kedua yaitu lama pemanasan 5 menit, 7,5 menit, dan 10 menit. Masing-masing satuan percobaan dilakukan tiga kali ulangan. Hasil penelitian menunjukkan bahwa pragelatinisasi dapat memperbaiki nilai daya serap air, indeks kelarutan, kemampuan mengembang (swelling properties), dan nilai total fenol dari tepung ketan merah.Ketan merah berasal dari daerah Pacitan, Jawa Timur. Ketan merah  biasa digunakan se-bagai tetel ketan merah, tape ketan merah, rengginang, atau ketan rebus dengan taburan kelapa parut. Ketan merah memiliki keunggulan memiliki senyawa fenol yang tinggi. Kelemahannya, ketan merah memiliki sifat yang sulit mengembang di dalam air dingin. Pragelatinisasi ditujukan untuk memperbaiki sifat fungsional dari ketan merah. Penelitian ini menggunakan metode ek-sperimen dengan Rancangan Acak Kelompok (RAK) dengan dua faktor. Masing-masing faktor terdiri dari tiga level yaitu untuk faktor suhu pemanasan 50 °C, 60 °C, dan 70 °C. Faktor yang kedua yaitu lama pemanasan 5 menit, 7.5 menit, dan 10 menit. Masing-masing satuan percobaan dilakukan tiga kali ulangan. Perlakuan terbaik dari tepung ketan merah pragelatinisasi dida-patkan dengan pemanasan pada suhu 60 °C selama 10 menit dengan karakteristik daya serap air sebesar 2.45 g/g, daya serap minyak 2.02 g/g, swelling poperties 2.39 g/g, indeks kelarutan 0.0050%, serta total fenol 624.86 mg GAE /100 g
Application of Dry Colorant Containing Antioxidant from the Waste of Tea Processing for Hypoglicaemic Biscuit Substituted by Suweg (Amorphophallus campanulatus) Flour Faidah, Nielma Nur; Estiasih, Teti
Jurnal Teknologi Pertanian Vol 10, No 3 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The waste of tea extraction has high content of polyphenol.  This waste can be processed to be natural brown food colorant that contains antioxidant.  Foam mat drying is a suitable method for producing natural brown food colorant.  Application of this food dye can be used as colorant agent in hipoglycemic biscuit that does not cause the increase of glucose blood level after consumption.  Wheat flour in the making of the biscuit was subtituted by suweg flour.  The suweg flour had lower glycaemic index than wheat flour.  The combination of natural brown food colorant contained antioxidant and suweg flour subtitution is expected to give functional effect for hypoglycaemic biscuit to prevent the increase of glucose blood level and has antioxidant property.The research comprised of two steps.  First step was dry colorant preparation and the second was application of dry colorant for hypoglycaemic biscuit.  The randomized block design was employed for each step with two variabels for each.  Experiment one: the variables were maltodextrin concentration (6%, 18% b/v) and egg white concentration (1%, 4%, 7% b/v). Experiment two: the variables were dry colorant concentration (2.5%, 5% b/b) and suweg flour-to-wheat flour subtitution level (8%, 24%, 40% b/b).   In the second experiment, hypoglycaemic biscuit was tested to wistar rats for determining its effectiveness in reducing blood glucose level compared to control.The result showed that the addition of maltodextrin in dry colorant preparatiom significantly affected antioxidant activity, total phenolic content, color, solubility, and water vapor absorption.  The best treatment of dry colorant based on physical and chemical parameters was 18% of maltodextrin concentration and 1% of egg white addition.  The characteristics of this dry colorant were as followed: 37.78% of antioxidant activity, 24.12 ppm of total phenolic content, 51.4 of brightness level, 0.074 g/sec of solubility, 8.03% of  water vapor absorption.  Meanwhile, the addition of egg white significantly affected antioxidant activity, total phenolic content, and color.  Subtitution of wheat flour by suweg flour significantly influenced biscuit color and reduced blood glucose level of rats.  The best treatment of hypoglycaemic biscuit based on physical, chemical, and bioassay parameters was obtained in 5% dry colorant addition and 10% suweg flour-to-wheat flour substitution level, with characteristics as followed: 35.95% of antioxidant activity, 3.8 ppm of  total penolic content, 44.4 of brightness level, 28 mg/dl of blood glucose level reduction.Keywords: the waste of tea extraction, dry colorant containing antioxidant, suweg flour, hipoglycaemic biscuit
Hypocholesterolemics Effects of Yam Tuber (Dioscorea hispida Dennst) flour on Male Wistar Rat with Hypercholesterol Diet Maligan, Jaya Mahar; Estiasih, Teti; Sunarharum, Wenny Bekti; Rianto, Thomas
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Yam tuber (Dioscorea hispida Dennst) contains water soluble polysaccharides.  Itis supposed that water soluble polysaccharides from yam functions as bioactivecompound to decrease blood cholesterol level. The hypocholesterolemic effect of watersoluble polysaccharides in yam tuber (Dioscorea hispida Dennst) flour on Wistar rats(Rattus norvegicus) lipid profile was investigated.   A two month old Wistar rats (Rattusnorvegicus) consisted of three groups (P0, P1 and P2) with five rats of each group wereadapted for one week by giving standard diet (AIN-93). P0 group was treated bystandard diet AIN-93M, P1 group was treated by standard diet and force feeding by eggyolk as cholesterol source, whereas P2 were given modified standard diet (AIN-93M withyam tuber flour). The weight and cholesterol level were measured in 4 weeks. Bloodwas drawn from eyes (retro orbital plexus) every week for analyzing cholesterol levels(total cholesterol, HDL, LDL cholesterol and triglycerides). Research showed thatstandard diet (AIN-93M) which is modified with yam tuber flour (P2) could decrease totalcholesterol as much as 15.37 mg/dL, 18.85 mg/dL of total triglycerides, and 14.24mg/dL of LDL-c level. Conversely this modified diet can increase the HDL-c level asmuch as 27.20 mg/dL.Keywords: hypocholesterolaemic, yam tuber flour, lipid profile, hypercholesterol diet,wistar rat
The Potential of Bioactive Compounds from Corn Silk (Zea mays L.) that Result from Gradual Fractionation Using Organic Solvents for the Use as a Natural Sunscreen Laeliocattleya, Rosalina Ariesta; Prasiddha, Ismizana Jati; Estiasih, Teti; Maligan, Jaya Mahar; Muchlisyiyah, Jhauharotul
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The study aims to determine how the influence of the solvent on the content of bioactive compounds such as phenols, flavonoids, and carotene and also SPF (Sun Protection Factor) value on corn silk extract and how its potential for natural sunscreen. Dried corn silk was macerated using ethanol 96%, extract was fractionated then obtained extract from the fraction of: ethanol soluble (E1), ethanol soluble – n-hexane soluble (E2), ethanol soluble – ethyl acetate soluble (E3), and ethanol soluble – water soluble (E4). Total phenolic contents respectively was 34029.37 ± 1926.61 mg/kg; 358.28 ± 119.79 mg/kg; 9569.64 ± 1494.01 mg/kg; 41751.41 ± 1390.41 mg/kg. Total flavonoid contents respectively was 211.05 ± 3.73 mg/kg; 0 mg/kg; 36.31 ± 3.85 mg/kg; and 274.73 ± 9.24 mg/kg. Total carotene contents respectively was 11.3 ± 0.95 mg/kg; 434.68 ± 86.5 mg/kg; 41.18 ± 7.08 mg/kg; and 3.97 ± 0.41. SPF value determination by In Vitro spectrophotometry performed at two different concentrations (100 ppm and 1000 ppm), there are also controls in the form of commercial sunscreen (K1), β-carotene (K2), and quercetin (K3). The result showed that higher concentration resulted in a higher SPF value. SPF value (1000 ppm) consecutively was 17.30 ± 0.15; 9.97 ± 1.11; 25.38 ± 2.88; and 16.88 ± 2.09 and the controls consecutively was 31.00 ± 0.36; 39.35 ± 0.10; and 39.20 ± 0.06. The presence of various solvents influences on the content of bioactive compounds and also SPF values in each fraction. Although the SPF value from corn silk were lower compared to the controls. However, it is known that corn silk can be used for sunscreen as it belongs to type of ultra protection with SPF>15.Keywords: sunscreen, corn silk, bioactive compounds, SPF
Antioxidant Activity of Extracts Obtained by Applying Various Solvents to the Local Brown Sorghum (Sorghum bicolor) Bran Dewi, Juwita Ratna; Estiasih, Teti; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A completely randomized design experiment was conducted to determine the antioxidant activity of bran extracts obtained by applying various solvents to the local brown sorghum grain. Four types of technical grade of solvents were employed, namely aquadest, ethanol 96%, methanol 98% and acetone 98%. Each bran extract was obtained by shaking for 8 hrs in a single solvent, respectively. The extract was vacuum dried prior to use. The antioxidant activity of the extract was assessed by determining its ability for free radicals (DPPH) scavenging and for the ability for oxidation inhibition of a particular fatty acid with ferric thiocyanate.The results indicated that the levels of phenols, tannin and anthocyanin, varied with the solvent and the methanol extract contained the highest level of total phenols (55.7%). The highest radical scavenging activity was found at a concentration of 400 ppm. The methanol extract (400 ppm) showed the highest EC50 value (81,5 %), which was slightly lower than that of BHT. The order of oxidative inhibition, from the highest one, was the extracts of methanol > ethanol > acetone > aquadest. The value of the methanol extract was almost comparable the one of BHT. Both the scavenging activity and oxidative inhibition were correlated positively with the levels of tannin and other phenols, but negatively correlated with the anthocyanin content.Keywords: brown sorghum, bran extracts, antioxidant activity
PENURUNAN OKSALAT PADA PROSES PERENDAMAN UMBI KIMPUL (XANTHOSOMA SAGITTIFOLIUM) DI BERBAGAI KONSENTRASI ASAM ASETAT Agustin, Rivana -; Estiasih, Teti; Krisna, Agustin
Jurnal Teknologi Pertanian Vol 18, No 3 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.483 KB) | DOI: 10.21776/ub.jtp.2017.018.03.19

Abstract

ABSTRAKReduksi oksalat pada tanaman umbi-umbian sangat diperlukan terutama senyawa oksalat pada umbi kimpul yang seringkali menyebabkan rasa gatal pada rongga mulut dan tenggorokan saat dikonsumsi. Reduksi oksalat metode kimiawi yang sering digunakan adalah menggunakan asam kuat (HCl). Asam oksalat bersifat larut dalam air, sementara kalsium oksalat tidak larut dalam air tetapi larut dalam asam kuat. Penggunaan HCl menimbulkan rasa dan bau asam yang sangat kuat, sehingga diperlukan metode lain yaitu dengan menggunakan golongan asam lemah yang aman untuk dikonsumsi lebih lanjut, yaitu asam asetat. Tujuan penelitian ini adalah untuk mengetahui proporsi terbaik dalam menurunkan kadar kalsium oksalat pada umbi kimpul segar. Penelitian ini menggunakan rancangan percobaan Rancangan Acak Kelompok (RAK) faktorial yang terdiri dari 2 faktor, faktor I adalah konsentrasi asam asetat dalam 3 level (10%, 15%, dan 20%), serta faktor II adalah lama perendaman dalam 3 level (10 menit, 20 menit, dan 30 menit). Hasil penelitian menunjukkan bahwa perlakuan asam asetat dan lama perendaman dapat menurunkan kadar total oksalat pada umbi kimpul segar. Kadar total oksalat setelah perlakuan perendaman larutan asam asetat dapat menurunkan kadar total oksalat hingga 66% yaitu sebesar 443 mg/100 g. Hal ini didukung dengan hasil analisa karakteristik umbi kimpul yang diperoleh yaitu kadar air 59.51%, kadar abu 1.36%, kadar lemak 0.19%, kadar protein 2.28%, kadar karbohidrat 35.66%, kadar oksalat 1.313 mg/100 g, dan komposisi unsur kalsium oksalat pada umbi kimpul dengan perlakuan perendaman larutan asam asetat pada C sebesar 48.30%, O sebesar 49.59%, Ca sebesar 01.45%. Hasil analisa SEM didapatkan kalsium oksalat berbentuk jarum (raphide) dengan ukuran 3.944–11.47 μm ABSTRACTOxalate reduction in tuber crops is necessary, especially oxalic compounds which cause itching in the oral cavity and throat. To reduce the oxalate, the commonly used method is chemical using strong acid (HCl). Oxalic acid is soluble in water, while calcium oxalate is insoluble in water, but dissolves in strong acids. The application of HCl cause a strong taste and smell of acids, so it takes other method in by using acetic acid. The purpose of this study was to determine the best proportion in decreasing calcium oxalate levels in cocoyam tubers. This study used a factorial Randomized Block Design (RBD) design consisting of 2 factors, factor I, was acetic acid concentration in 3 levels (10%, 15%, and 20%) and factor II, was soaking duration in 3 levels (10 minutes, 20 minutes, and 30 minutes). The results showed that the treatment of acetic acid and soaking time decrease the oxalate content in cocoyam tubers. Calcium oxalate level after treatment of soaking acetic acid solution decrease the calcium oxalate level up to 66% that is equal to 443 mg/100 g. Supported result of characteristic analysis of cocoyam tuber obtained such as water content 59.51%, ash content 1.36%, fat content 0.19%, protein content 2.28%, carbohydrate 35.66%, and calcium oxalate 1.313 mg/100 g, and the composition of calcium oxalate element is cocoyam bulb with soaking treatment of acetic acid solution equal to C 48.30%, O 49.59%, Ca 01.45%. SEM analysis result obtained calcium oxalate needle shape (raphide) with size 3.944-11.47 μm
KARAKTERISTIK SIFAT FISIKO KIMIA UBI KAYU BERBASIS KADAR SIANIDA Ariani, Lina Novi; Estiasih, Teti; Martati, Erryana
Jurnal Teknologi Pertanian Vol 18, No 2 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.767 KB) | DOI: 10.21776/ub.jtp.2017.018.02.12

Abstract

ABSTRAK Penelitian dilakukan dua tahap, yaitu tahap karakterisasi sifat fisik dan karakterisasi sifat kimia ubi kayu. Rancangan penelitian yang digunakan pada karakterisasi fisik yaitu metode skoring oleh panelis semi terlatih dengan faktor yang dikaji meliputi ukuran, bentuk, warna kulit ubi, kehalusan tekstur kulit, warna kulit luar, warna kulit dalam, warna daging umbi serta kehalusan tekstur daging umbi. Karakterisasi kimia meliputi analisa proksimat dan HCN bebas. Data yang diperoleh dianalisa dengan menggunakan analisa sidik ragam (ANOVA) kemudian dilanjutkan dengan uji lanjut DMRT apabila terdapat beda nyata. Hasil penelitian menunjukkan tingkat sianida memberikan pengaruh yang nyata terhadap sifat fisik dan kimia ubi kayu. Karakteristik kimia ubi kayu Darul Hidayah yaitu mengandung kadar air 60.88 ± 0.06% bk, kadar abu 2.13 ± 0.02% bk, kadar protein 3.22 ± 0.05% bk, kadar lemak 1.21 ± 0.08% bk, kadar karbohidrat (by different) 33.69 ± 0.25%, kadar pati 24.49 ± 0.08% bk, kadar serat kasar 2.44 ± 0.10% bk, HCN bebas 39.56 ± 0.18 mg/kg. Ubi kayu Adira 4 mengandung kadar air 74.48 ± 0.20%bk, kadar abu 0.87 ± 0.16%bk, kadar protein 0.53 ± 0.04% bk, kadar lemak 0.185 ± 0.10% bk, kadar karbohidrat (by different) 24.08 ± 0.20%, kadar pati 19.13 ± 0.27% bk, kadar serat kasar 1.18 ± 0.17%bk, HCN bebas 63.46 ± 0.30 mg/kg. Ubi kayu Malang 4 mengandung kadar air 66.78 ± 0.07% bk, kadar abu 0.83 ± 0.09% bk, kadar protein 0.56 ± 0.12% bk, kadar lemak 0.13 ± 0.04% bk, kadar karbohidrat (by different) 31.95 ± 0.05%, kadar pati 22.7 ± 0.28% bk, kadar serat kasar 1.39 ± 0.07% bk, HCN bebas 116.37 ± 0.12 mg/kg ABSTRACTThe objective of this study was to know physicochemical characteristic of cassva from different levelof cyanide.This research was conducted in two stages as follows physic characteristic and chemical characteristic. Research design was used scoring method with 40 panelis with physic factor contain of size, form, skin color, smoothness, and texture. Chemical characteristic analyze use proximate and cyanide analysis. The data analysis using ANOVA and followed by DMRT (α = 0.05) were significant. The results revealed that different cyanide level of cassava had a significant effect (0.05) on physicochemical characteristic. Chemical characteristic of the Darul Hidayah variety was contain moisture content 60.88 ± 0.06% bk, ash content 2.13 ± 0.02% bk, protein content 3.22 ± 0.05%bk, fat content 1.21 ± 0.08% bk, carbohydrate content (by different) 33.69 ± 0.25% bk, starch content 24.49 ± 0.08% bk, crude fiber content 2.44 ± 0.10% bk, cyanide content 39.56 ± 0.18 mg/kg. Adira 4 was contain moisture content 74.48 ± 0.20% bk, ash content 0.87 ± 0.16% bk, protein content 0.53 ± 0.04% bk, fat content 0.185 ± 0.10% bk, carbohydrate content (by different) 24.08 ± 0.20%, starch content 19.13 ± 0.27% bk, crude fiber content 1.18 ± 0.17% bk, cyanide content 63.46±0.30 mg/kg. Malang 4 was contain moisture content 66.78±0.07 %db, ash content 0.83 ± 0.09% bk, protein content 0.56 ± 0.12% bk, fat content 0.13 ± 0.04% bk, carbohydrate content (by different) 31.95 ± 0.05%, starch content 22.7 ± 0.28% bk, crude fiber content 1.39 ± 0.07% bk, and cyanide content 116.37 ± 0.12 mg/kg.
SENYAWA-SENYAWA BIOAKTIF PADA RUMPUT LAUT COKELAT SARGASSUM SP. : ULASAN ILMIAH Rohim, Abdur; -, Yunianta; Estiasih, Teti
Jurnal Teknologi Pertanian Vol 20, No 2 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (401.762 KB) | DOI: 10.21776/ub.jtp.2019.020.02.5

Abstract

ABSTRAK  Genus Sargassum termasuk kelas rumput laut cokelat (Phaeophyceae) yang terdiri dari sekitar 400 spesies, dan banyak ditemukan di perairan Indonesia. Sargassum sp. kaya dengan berbagai jenis senyawa bioaktif, yang penting untuk pencegahan maupun terapi berbagai penyakit. Ulasan ilmiah ini dilakukan untuk mengulas jenis-jenis senyawa bioaktif, senyawa bioaktif dominan, dan aktivitas biologisnya dalam genus Sargassum, berdasarkan penelitian-penelitian ilmiah yang telah dipublikasikan. Dari ulasan ilmiah ini dapat diketahui bahwa senyawa-senyawa bioaktif dalam Sargassum sp. meliputi florotanin, terpenoid, chromene, derivat tetraprenyltoluquinol, fukosantin, fukoidan, alginat, asam-asam fenolat, katekin, kuersetin, fukosterol, stigmasterol, β-sitosterol, feofitin A dan sulfoquinovosyldiacylglycerol. Florotanin, fukosantin, fukoidan, alginat, fukosterol, meroditerpenoid dan gentisic acid adalah senyawa bioaktif dominan dalam Sargassum sp. Meroditerpenoid merupakan senyawa bioaktif khas dalam Sargassum sp., yang tidak diproduksi oleh genus rumput laut lainnya. Aktivitas biologis dari senyawa-senyawa bioaktif Sargassum sp. yaitu antioksidan, antikanker, antitumor, antiinflamasi, antihipertensi, antiobesitas, antidiabetes, antibakteri, antifungi, antivirus, antialergi (ovalbumin dan udang), hipokolesterolemia, neuroprotektif, pencerah kulit dan proteksi ROS intraseluler. Dengan demikian, senyawa-senyawa bioaktif dalam Sargassum sp. potensial untuk mendorong kesehatan.  ABSTRACT  The genus Sargassum belong to a brown seaweed class (Phaeophyceae) consisting of approximately 400 species, and it is abundant in Indonesian waters. Sargassum sp. are rich in various bioactive compounds, which is important for the prevention and treatment of various diseases. This review was conducted to discuss the bioactive compounds, the dominant bioactive compounds, and their biological activity in genus Sargassum, it is based on published scientific studies. From this review known that the bioactive compounds in Sargassum sp. i.e. phlorotannins, terpenoids, chromene, tetraprenyltoluquinol derivatives, fucoxanthin, fucoidan, alginate, phenolic acids, catechin, quercetin, fucosterol, stigmasterol, β-sitosterol, pheophytin-A and sulfoquinovosyldiacylglycerol. Phlorotannins, fucoxanthin, fucoidan, alginate, fucosterol, meroditerpenoids and gentisic acid are the dominant bioactive compounds in Sargassum sp. Meroditerpenoids are a typical bioactive compounds in Sargassum sp., it is not produced by other seaweed genus. The biological activities of Sargassum sp. bioactive compounds i.e. antioxidant, anti‑cancer, anti‑tumor, anti‑inflammatory, anti-hypertensive, anti-obesity, anti‑diabetic, anti‑bacterial, anti-fungal, anti-viral, anti-allergic (ovalbumin and shrimp), hypocholesterolemic, neuroprotective, skin lightening and intracellular ROS protection. Therefore, the bioactive compounds in Sargassum sp. are potential to promote health.
KARAKTERISTIK BISKUIT BERBASIS TEPUNG UBI JALAR ORANYE (IPOMOEA BATATAS L.), TEPUNG JAGUNG (ZEA MAYS) FERMENTASI, DAN KONSENTRASI KUNING TELUR Widyastuti, Endrika; Claudia, Ricca; Estiasih, Teti; Ningtyas, Dian Widya
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Biskuit merupakan salah satu produk olahan pangan yang memiliki tekstur renyah dimana kebanyakan dibuat dari bahan baku tepung terigu. Salah satu potensi bahan lokal yang dapat digunakan sebagai pengganti tepung terigu adalah ubi jalar oranye dan jagung. Kedua tanaman ini mengandung karbohidrat yang tinggi serta gizi yang cukup baik sebagai bahan baku pembuatan biskuit. Kelemahan jagung sebagai bahan pembuatan biskuit yaitu adanya anti nutrisi berupa asam fitat sehingga perlu dilakukan proses pendahuluan yaitu fermentasi. Bahan tambahan yang digunakan dalam membantu memperbaiki tekstur biskuit adalah kuning telur. Tujuan dari penelitian untuk mengetahui proporsi pembuatan biskuit mengunakan tepung ubi jalar oranye, jagung fermentasi dan kuning telur. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I adalah proporsi tepung ubi jalar : tepung jagung (50:50%, 70:30%, 90:10%) dan faktor II konsentrasi kuning telur (3, 6, dan 9%). Penentuan perlakuan terbaik menggunakan metode De Garmo. Penambahan konsentrasi kuning telur menunjukkan peningkatan pada kadar air, lemak dan protein. Sedangkan, pada rerata kadar pati dan serat kasar akan menurun seiring dengan meningkatnya konsentrasi kuning telur. Perlakuan terbaik secara fisik kimia diperoleh pada perlakuan proporsi ubi jalar oranye dengan tepung jagung fermentasi 70 : 30 dan konsentrasi kuning telur 9%. Sedangkan biskuit perlakuan terbaik dari segi organoleptik diperoleh pada perlakuan proporsi ubi jalar oranye dengan tepung jagung fermentasi 50 : 50 dan konsentrasi kuning telur 3%. Faktor proporsi tepung ubi jalar oranye dan tepung jagung fermentasi serta konsentrasi kuning telur berpengaruh nyata (? = 5%) terhadap kadar protein, air, serat kasar, lemak, daya patah, pati, kecerahan serta kekuningan biskuit.
Co-Authors -, Yunianta A. Harijono Abdur Rohim, Abdur Adila, Lutfia Agustin, Rivana - Ahmad Zaki Mubarok, Ahmad Zaki Alfi Khatib, Alfi Ambar Fidyasari Andriani Kusumawati Angky Wahyu Putranto Anugerah Dani Priyanto Anugerah Dany Priyanto, Anugerah Dany Apriliastuti Apriliastuti Arya Ulilalbab Asusti Asusti, Asusti Avida Nur Hidayah, Avida Nur Dego Yusa Ali Delicia Kusuma, Delicia Dian Widya Ningtyas Dr.Ir. Yunianta, DEA Ella Saparianti Endrika Widyastuti Ernawati Ernawati Erni Sofia Murtini Erryana Martati Eva Sofia Fairuz Balqis, Fairuz Fithri Choirun Nisa Hafiz Iqbal Maulana Hanifah Rosyada, Hanifah HARI PURNOMO Hera Sisca Prasmita, Hera Sisca I Gusti Ngurah Pratama Putra, I Gusti Ngurah Pratama Indria Purwantiningrum Ines Caesarina, Ines Ismizana Jati Prasiddha Jaya Mahar Maligan Jhauharotul Muchlisyiyah, Jhauharotul Juwita Ratna Dewi Kgs Ahmadi Khoirun Nisa Krisna, Agustin Lina Novi Ariani, Lina Novi M. Wahyu Agung Prasetya, M. Wahyu Agung Miftahurrahmi, Miftahurrahmi Miradiah Cahyanine Muhammad Naufal Arisyi, Muhammad Naufal Nadia Nareswari Nielma Nur Faidah Novita Wijayanti Nur Ida Panca Nugrahini Olivia Yofananda, Olivia Praditya, Brilliant Puspita, Riska Ramadhani, Faiz Ratna Yulistiani Rayesa, Neza Fadia Retno Astuti Ricca Claudia Rini Yulianingsih Rizki Mukti Adicandra, Rizki Mukti Rodhia Dara Albike, Rodhia Dara Rosalina Ariesta Laeliocattleya, Rosalina Ariesta SATRIYAS ILYAS Sirinupong, Nualpun Siti Fatimatul Mutmainah, Siti Fatimatul Siti Narsito Wulan Sudarma Dita Wijayanti Thomas Rianto Tri Sulistyo Tunjung Mahatmanto Wenny Bekti Sunarharum Widyasari wulansari, angela Yusra Widya Pahlevi Zamnia Wahyuli, Zamnia