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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia TRANSIENT: Jurnal Ilmiah Teknik Elektro Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Format : Jurnal Imiah Teknik Informatika FaST : Jurnal Sains dan Teknologi Jurnal Manajemen International Journal of Social and Management Studies (IJOSMAS) Journal of Food Technology and Health Prosiding Konferensi Nasional PKM-CSR Makara Human Behavior Studies in Asia Edunity: Kajian Ilmu Sosial dan Pendidikan
Eveline Eveline
Jurusan Teknologi Pangan Universitas Pelita Harapan Jl. MH Thamrin Boulevard Lippo Villages, Tangerang 15811
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences

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Penyuluhan Mengenai Pengenalan Pangan Fungsional Di GSJA Hosana, Kabupaten Bogor Adolf Parhusip; Natania Natania; Ratna Handayani; Eveline Eveline
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 2 (2019): Peran Perguruan Tinggi dan Dunia Usaha dalam Mempersiapkan Masyarakat Menghadapi Era I
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.298 KB) | DOI: 10.37695/pkmcsr.v2i0.682

Abstract

Masyarakat mulai menyadari akan pentingnya fungsi makanan, bukan hanya sebagai kebutuhan nutrisi melainkan juga sebagai alat penunjang kesehatan maupun sebagai obat. Makanan yang memiliki fungsi tambahan ini dikenal sebagai makanan fungsional, sifat fungsional ini dapat merupakan karakter alami dari makanan, merupakan karakter yang ditambahkan, atau ditingkatkan. Oleh karena pangan fungsional sendiri masih merupakan istilah yang baru, masih belum ada peraturan yang jelas mengenai batasan-batasan definisi dari pangan fungsional, serta masih rendahnya pengawasan terhadap klaim-klaim kesehatan yang dimiliki oleh pangan fungsional. Klaim fungsional dari bahan pangan juga sering dieksploitasi oleh produsen untuk meningkatkan ketakutan di masyarakat tanpa didukung oleh bukti-bukti ilmiah. Melihat banyaknya informasi yang tidak bertanggungjawab ini, pihak yayasan GSJA Hosana, mengajukan permintaan kepada Jurusan Teknologi Pangan UPH, untuk memberikan penyuluhan mengenai teknik dan cara pengolahan makanan yang aman serta pengenalan terhadap bahan pangan fungsional, kepada orangtua murid dan jemaat gereja di GSJA Hosana. Yayasan GSJA Hosana membina sekolah SDS Hosana dan juga sebuah jemaat gereja, di daerah rancabungur, Bogor. Penyuluhan ini bertujuan untuk menambah wawasan dan menghubungkan masyarakat awam dengan kemajuan penelitian dibidang sains dan teknologi.
The Role of Vocational Identity as a Mediator in the Relationship between Parental Career-Related Behavior and Career Decision-Making Process Eveline, Eveline; Dewi, Francisca Iriani Roesmala; Hutapea, Bonar
Makara Human Behavior Studies in Asia Vol. 19, No. 1
Publisher : UI Scholars Hub

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Abstract

Career decision-making process (CDMP) is an individual skill in determining career decisions. During crisis development, transition-exploration adolescent may have difficulty in determining career goals. Two aspects stabilizer CDMP i.e.vocational identity ([VI], internal aspect) and parents’ involvement in adolescent career issues (external aspect). This study investigated parental involvement in three forms (support, interference, lack of engagement) of the variable parental career-related behaviors (PCB). Based on previous research, the VI role to CDMP can be enhanced through the positive role parents. Therefore, this research investigated the VI role as a mediator in the PCB and CDMP relationship, each VI or PCB role directly to CDMP, and PCB role to IV. Research subjects of first semester (~19 years) students from a private university in Lippo Village-Tangerang were selected through simple random sampling. Data were analyzed with SPSS Amos v.22. Multivariate regression in path analysis showed the theoretical model of each form of PCB did fit with the empirical data. VI has a direct role to CDMP (38.00, 32.00, and 35.00%). Every form of PCB shows a direct role to CDMP (19.00, -13.00, and -15.00%). PCB interference and lack of engagement contribute to VI at -23.00 and -15.00%. VI of each PCB form shows no role as a mediator in the PCB and CDMP relationship on exploration-transition university students.
Evaluasi Pengalaman dan Keterlibatan Pengguna Pada Aplikasi Pembelian Tiket Bioskop M-Tix dengan Metode UEQ+ dan UES Angkasa, Kevin; Eveline, Eveline; Silalahi, Zakheus; Halim, Fandi; Marpaung, Sophya Hadini
FORMAT Vol 14, No 1 (2025)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/format.2025.v14.i1.005

Abstract

Cineplex 21 Group yang dimiliki oleh PT Nusantara Sejahtera Raya Tbk adalah perusahaan yang berfokus pada industri bioskop di Indonesia dan juga menjadi pelopor jaringan Cineplex di negara ini. Sejak 2015, perusahaan ini telah melakukan digitalisasi pada sistem penjualan tiket dengan meluncurkan aplikasi M-Tix. Aplikasi tersebut telah diunduh lebih dari 10 juta kali dan mendapatkan rating 3,8 pada September 2023. Untuk menilai kualitas pengalaman dan tingkat keterlibatan pengguna, pengukuran yang akurat diperlukan untuk meningkatkan aplikasi tersebut. Penelitian ini bertujuan untuk mengukur pengalaman dan keterlibatan pengguna, serta untuk mengidentifikasi apakah terdapat korelasi antara keduanya. Dalam penelitian ini, metode yang digunakan adalah User Experience Questionnaire Plus (UEQ+) dan User Engagement Scale (UES) untuk mengevaluasi pengalaman dan keterlibatan pengguna aplikasi M-Tix. Hasil penelitian menunjukkan bahwa aplikasi M-Tix mendapatkan evaluasi positif secara keseluruhan terkait pengalaman pengguna dan juga menunjukkan tingkat keterlibatan pengguna yang baik. Selain itu, penelitian ini menemukan adanya hubungan yang bervariasi antara pengalaman pengguna dan tingkat keterlibatan mereka, yang mengindikasikan adanya saling pengaruh antara keduanya. Temuan ini memberikan informasi yang berguna untuk pengembangan lebih lanjut aplikasi tersebut, guna meningkatkan kualitas layanan bagi penggunanya.
Fee-Free Education In Indonesia: A Review Of Fifteen-Years Fee-Free Education Law And The Reality Application And Needs In Bantul District, Yogyakarta Kramer, Putri; Wibowo, Udik Budi; Eveline, Eveline
Edunity Kajian Ilmu Sosial dan Pendidikan Vol. 3 No. 10 (2024): Edunity: Social and Educational Studies
Publisher : PT Publikasiku Academic Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57096/edunity.v3i10.323

Abstract

Fee-free education has become crucial to global efforts to achieve the Education for All (EFA) goals. This policy has been implemented in Indonesia through various programs, including the School Operational Assistance (BOS) and Indonesia Smart Program (PIP), to support underprivileged families. However, there still needs to be more funding that parents must cover to support their children's education. This study aims to evaluate the implementation of fee-free education in Bantul District, Yogyakarta, and explore the financial needs that parents still have to meet. The research employs a qualitative method with an exploratory, descriptive approach. Data were collected through interviews with parents, school principals, and teachers in 16 elementary schools in Bantul. The results indicate that the funds provided by the government through BOS and PIP are insufficient to cover the full education costs, particularly for students with special needs. Parents still face additional fees, such as uniforms, books, and transportation. In conclusion, while the fee-free education policy is in place, increased funding allocation is necessary to ensure that all children, especially those from disadvantaged families, can access quality education without financial burdens.
PEMANFAATAN JAMU KUNYIT ASAM PADA PEMBUATAN ES KRIM SUSU KEDELAI Cornelia, Melanie; Kresandra, Anastasha; Eveline, Eveline
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 3 No 2 (2021): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.560

Abstract

ABSTRAK: Jamu kunyit asam merupakan minuman tradisional yang umum digunakan masyarakat Indonesia sebagai pengobatan alternatif. Pemanfaatan jamu kunyit asam masih terbatas sehingga diperlukan pengembangannya sebagai  produk pangan, salah satunya adalah ditambahkan dalam pembuatan es krim susu kedelai yang bertujuan agar masyarakat dengan lactose intolerant dapat mengkonsumsi es krim. Dalam penelitian ini, jamu kunyit asam dibuat dengan variasi rasio kunyit: asam: air (20:20:60; 10:30:60; 30:10:60) dan variasi waktu perebusan asam (2, 4, dan 6 menit). Selanjutnya dilakukan analisis aktivitas antioksidan, total fenolik, total flavonoid, dan warna jamu kunyit asam. Jamu kunyit asam terpilih adalah dengan perlakuan kunyit:asam:air 30:10:60 dan waktu perebusan asam 2 menit, memiliki nilai IC50 14,44%, total fenolik 0,49 mg GAE/g, total flavonoid 0,39 mg QE/g, dan nilai °Hue 51,28 . Es krim susu kedelai jamu kunyit asam dibuat dengan kontrol jamu kunyit asam 0% dan variasi penambahan jamu kunyit asam (10%, 20%, dan 30%) dan konsentrasi gelatin (0,2%; 0,3%; 0,4%). Hasil es krim dianalisis aktivitas antioksidan, total fenolik, total flavonoid, warna, waktu leleh, overrun, dan sensori. Es krim susu kedelai terpilih adalah es krim dengan penambahan jamu kunyit asam 30% dan  gelatin 0,4%. Es krim tersebut memiliki nilai IC50 49%, total fenolik 2,10 mg GAE/g, total flavonoid 0,53 mg QE/g, nilai °Hue 88,48, waktu leleh 19,26 menit, dan nilai overrun 17,87%. Es krim jamu kunyit asam terpilih tergolong es krim rendah lemak, berpotensi sebagai produk pangan yang aman bagi penderita lactose intolerant,  disukai dari analisis nilai sensori, namun tidak berpotensi sebagai sumber antioksidan. ABSTRACT: Jamu kunyit asam was a traditional drink in Indonesia and used  as an alternative medicine. However, the use of this traditional drink was still limited so it was necessary to develop as  food products, such as making soybean milk  ice cream which aims for people with lactose intolerant able to consume ice cream. Jamu kunyit asam was made by varying ratio of turmeric:tamarind:water (20:20:60; 10:30:60; 30:10:60) and variations boiling time of tamarind (2, 4, and 6 minutes). Analyzes of antioxidant activity, total phenolic, total flavonoids, and color in tamarind turmeric were carried out. Selected jamu kunyit asam was ratio of turmeric:tamarind:water 30:10:60 and  2 minutes of boiling time which has an IC50 value 14.44%, total phenolic 0,49 mg GAE/g, total flavonoid 0,39 mg QE/g, dan  °Hue value 51,28. Soybean milk ice cream with jamu kunyit asam was made by addition varying of jamu kunyit asam (10%, 20%, and 30%) and gelatin (0.2%; 0.3%; 0.4%) with control of 0% jamu kunyit asam. The selected soybean milk ice cream was ice cream with addition of 30% jamu kunyit asam and 0.4% gelatin. The ice cream had an IC50 value 49%, total phenolic 2,10 mg GAE/g, total flavonoid 0,53 mg QE/g, °Hue value 88,48, melting time 19,26 minutes, and overrun 17,87%. Selected soybean ice cream was categorized  low fat ice cream and safe to be consumed by people with lactose intolerance, and have good value in sensory analysis, but did not have potential as a source of antioxidants.
VARIASI RASIO SARI BIT MERAH (Beta vulgaris L.), SUSU SKIM, DAN KULTUR STARTER TERHADAP KARAKTERISTIK YOGHURT SARI BIT MERAH [THE VARIATION OF RED BEET (Beta vulgaris L.) JUICE RATIO, SKIM MILK, AND STARTER CULTURE TO RED BEET JUICE YOGURT] Eveline, Eveline
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 2 (2019): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Red beet (Beta vulgaris L.) is one of tuber plants that are usually consumed as juice and salad ingredients. Its bioactive and functional nutrition compund such as antioxidant, phenolic, and flavonoids made red beet application needs to be developed. Red beet extract was made in 1:3, 1:4, and 1:5 (w/v) ratio. 1:3 ratio gave the best analysis results based on its antioxidant activity IC50 of 93660.00 ppm, phenolic compound of 281.03 mg GAE/l, and flavonoids compound of 163.06 mg QE/l. This ratio was used in the next step to determine the skim milk concentration (6, 8, and 10%) and Lactobacillus bulgaricus : Streptococcus thermophilus 1:1 starter culture concentration (3, 5, and 7% [w/v]) in yogurt making process. pH, total titratable acidity (TTA), total lactic acid bacteria (LAB), viscosity, and coliform test was used as parameters to determine the 6% skim milk and 7% starter culture as the best result. Red beet yogurt with 4.12 pH, TTA of 0.78%, total LAB of 2.8 x 1010 CFU/ml, viscosity of 15688.00 cps, and no coliform; was then analyzed its antioxidant activity (IC50), total flavonoids, total phenolic, proximate, toxicity, and hedonic test. Sequentially, the product’s results were 296505.00 ppm (the result increased 316.58% after fermentation); 85.18 mg QE/ml; 149.24 mg GAE/l; 87.14% water, 0.82% ash content, 0.18% fat, 3.21% protein, 8.66% total carbohydrate (by difference); LC50 747.56 ppm (low toxicity); and it was still acceptable to consumers (hedonic score 4.94 of 7). All of the analysis results were refers to national (BSN, 2009) and international (CODEX, 2011; IDFA, 2004, FSANZ, 2014) standards.BAHASA INDONESIA ABSTRAK:Bit merah (Beta vulgaris L.) merupakan salah satu jenis umbi-umbian yang biasa dikonsumsi sebagai jus dan bahan pembuatan salad. Kandungan senyawa bioaktif dan nutrisi fungsional seperti antioksidan, fenolik, dan flavonoid membuat pemanfaatan bit merah perlu dikembangkan. Penelitian ini bertujuan untuk menghasilkan yoghurt bit merah. Awalnya, sari bit merah dibuat dengan rasio 1:3, 1:4, dan 1:5 (b/v). Rasio 1:3 memberikan hasil analisis terbaik berdasarkan aktivitas antioksidan IC50 93660,00 ppm, fenolik 281,03 mg GAE/l, dan flavonoid 163,06 mg QE/l. Rasio ini digunakan pada tahap selanjutnya untuk penentuan konsentrasi susu skim (6, 8, dan 10%) dan konsentrasi kultur starter Lactobacillus bulgaricus : Streptococcus thermophillus 1:1 (3, 5, dan 7% [b/v]) dalam pembuatan yoghurt. Analisis pH, TAT, total BAL, viskositas, dan uji koliform menjadi parameter acuan untuk menentukan susu skim 6% dan kultur starter 7% sebagai konsentrasi yang memberikan hasil analisis terbaik. Yoghurt bit merah dengan pH 4,12, TAT 0,78%, total BAL 2,8 x 1010 cfu/ml, viskositas 1568,00 cps, dan tanpa pertumbuhan koliform selanjutnya dianalisis aktivitas antioksidan (IC50), total flavonoid, total fenolik, proksimat, toksisitas, dan uji hedonik. Secara berurutan hasil analisis produk adalah 296505,00 ppm (meningkat 316,58.% setelah fermentasi); 85,18 mg QE/ml; 149,24 mg GAE/l; air 87,14%, abu 0,82%, lemak 0,18%, protein 3,21%, karbohidrat (by difference)  8,66%; LC50 747,56 ppm (toksik rendah); dan masih dapat diterima konsumen (hedonik 4,94 dari skala 7). Seluruh penentuan hasil analisis mengacu pada standar nasional (BSN, 2009) dan internasional (CODEX, 2011; IDFA, 2004, FSANZ, 2014).
VARIASI RASIO SARI BIT MERAH (Beta vulgaris L.), SUSU SKIM, DAN KULTUR STARTER TERHADAP KARAKTERISTIK YOGHURT SARI BIT MERAH [THE VARIATION OF RED BEET (Beta vulgaris L.) JUICE RATIO, SKIM MILK, AND STARTER CULTURE TO RED BEET JUICE YOGURT] Eveline, Eveline; Nawangsih, Ayu Anisa
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 2 (2019): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Red beet (Beta vulgaris L.) is one of tuber plants that are usually consumed as juice and salad ingredients. Its bioactive and functional nutrition compund such as antioxidant, phenolic, and flavonoids made red beet application needs to be developed. This study aims to produce the best red beet yoghurt based on variations in beet juice ratio and the concentration of skim milk and starter. Red beet extract was made in 1:3, 1:4, and 1:5 (w/v) ratio. 1:3 ratio gave the best analysis results based on its antioxidant activity IC50 of 93660.00 ppm, phenolic compound of 281.03 mg GAE/l, and flavonoids compound of 163.06 mg QE/l. This ratio was used in the next step to determine the skim milk concentration (6, 8, and 10%) and Lactobacillus bulgaricus : Streptococcus thermophilus 1:1 starter culture concentration (3, 5, and 7% [w/v]) in yogurt making process. pH, total titratable acidity (TAT), total lactic acid bacteria (LAB), viscosity, and coliform test was used as parameters to determine the 6% skim milk and 7% starter culture as the best result. Red beet yogurt with 4.12 pH, TTA of 0.78%, total LAB of 2.8 x 1010 CFU/ml, viscosity of 15688.00 cps, and no coliform; was then analyzed its antioxidant activity (IC50), total flavonoids, total phenolic, proximate, toxicity, and hedonic test. Sequentially, the product’s results were 296505.00 ppm (the result increased 316.58% after fermentation); 85.18 mg QE/ml; 149.24 mg GAE/l; 87.14% water, 0.82% ash content, 0.18% fat, 3.21% protein, 8.66% total carbohydrate (by difference); LC50 747.56 ppm (low toxicity); and it was still acceptable to consumers (hedonic score 4.94 of 7). All of the analysis results were refers to national and international standards.  ABSTRAKBit merah (Beta vulgaris L.) merupakan salah satu jenis umbi-umbian yang biasa dikonsumsi sebagai jus dan bahan pembuatan salad. Kandungan senyawa bioaktif dan nutrisi fungsional seperti antioksidan, fenolik, dan flavonoid membuat pemanfaatan bit merah perlu dikembangkan. Penelitian ini bertujuan untuk menghasilkan yoghurt bit merah terbaik berdasarkan variasi rasio sari bit serta konsentrasi susu skim dan starter. Awalnya, sari bit merah dibuat dengan rasio 1:3, 1:4, dan 1:5 (b/v). Rasio 1:3 memberikan hasil analisis terbaik berdasarkan aktivitas antioksidan IC50 93660,00 ppm, fenolik 281,03 mg GAE/l, dan flavonoid 163,06 mg QE/l. Rasio ini digunakan pada tahap selanjutnya untuk penentuan konsentrasi susu skim (6, 8, dan 10%) dan konsentrasi kultur starter Lactobacillus bulgaricus : Streptococcus thermophillus 1:1 (3, 5, dan 7% [b/v]) dalam pembuatan yoghurt. Analisis pH, Total Asam Tertitrasi (TAT), total Bakteri Asam Laktat (BAL), viskositas, dan uji koliform menjadi parameter acuan untuk menentukan susu skim 6% dan kultur starter 7% sebagai konsentrasi yang memberikan hasil analisis terbaik. Yoghurt bit merah dengan pH 4,12, TAT 0,78%, total BAL 2,8 x 1010 cfu/ml, viskositas 1568,00 cps, dan tanpa pertumbuhan koliform selanjutnya dianalisis aktivitas antioksidan (IC50), total flavonoid, total fenolik, proksimat, toksisitas, dan uji hedonik. Secara berurutan hasil analisis produk 296505,00 ppm (meningkat 316,58.% setelah fermentasi); 85,18 mg QE/ml; 149,24 mg GAE/l; air 87,14%, abu 0,82%, lemak 0,18%, protein 3,21%, karbohidrat (by difference)  8,66%; LC50 747,56 ppm (toksik rendah); dan masih dapat diterima konsumen (hedonik 4,94 dari skala 7). Seluruh penentuan hasil analisis mengacu pada standar nasional dan internasional.
UTILIZATION OF RED BEAN (Phaseolus vulgaris L.) AND OYSTER MUSHROOM IN THE MAKING OF ANALOG JERKY Eveline, Eveline
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Jerky is a traditional Indonesian processed product which is generally made from real meat. Vegans cannot consume this product, so making vegetable jerky can answer the needs of vegan food consumption variations. The use of red beans as a source of high protein and natural red color like meat, and oyster mushrooms as a source and texture of fiber resembling meat, are considered appropriate in determining the main raw material for making vegetable jerky. This study aims to utilize red beans and oyster mushrooms in the manufacture of vegetable jerky based on the ratio of red bean - oyster mushroom and drying time, and determine the maximum shelf life of vegetable jerky. Initially, red beans and oyster mushrooms are made into a mixture with a ratio (100: 0, 75:25, 50:50, 25:75, and 0: 100) and dried at 50 °C for 6, 7, and 8 hours. The ratio of 75:25 for 8 hours of drying produces vegetable jerky that meets SNI requirements for beef jerky with a protein content of 15.03%; water 4.85%; aw 0.43; hardness 1317 g; hedonic color 5.37, aroma 5.40, taste 4.83, hardness 5.17, and overall 5.47. This ratio is used at a later stage to determine the maximum shelf life (weeks 0, 1, 2, 3, and 4). A series of analyzes refer to the 2nd week as the maximum shelf life with acid number 0.94 mg KOH/g, peroxide number of 2.61 meq/1000g, thiobarbituric acid (TBA) number 0.41 malonaldehyde/kg, fat 5.01%, aw 0.64, water 11.40%, and total plate count (TPC) 4.99 log cfu/g.
APLIKASI DAUN PEPAYA (Carica papaya L.) DAN DAUN JAMBU BIJI (Psidium guajava L.) DALAM PEMBUATAN SIRUP ANTIOKSIDAN [Application of Papaya Leaves (Carica papaya L.) and Guava Leaves (Psidium guajava L.) in the Making of Antioxidant Syrup] Eveline, Eveline; Herga, Natasya
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 4 No. 1 (2020): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Papaya leaves and guava leaves are widely known by Indonesians and are often used as dishes and traditional medicine. Both of these leaves are known to have anti-diarrheal, anti-inflammatory, antimutagenic, and antioxidant potential due to the presence of polyphenols, vitamins C and E, carotenoids, phenolics, and flavonoids. Limited use encourages research on processed food products with functional values. This study aims to determine the ratio of papaya leaves and guava leaves and determine the concentration of citric acid and Carboxy Methyl Cellulose (CMC) in making antioxidant syrup. Initially, the papaya and guava leaves respectively were extracted with water and mixed, (60:40, 50:50, and 40:60). The ratio of 40:60 was determined as the ratio with the best analysis results (phenolic 2595.54 mg GAE/L, flavonoids 659.07 mg QE/L, IC50 2678.24 ppm). The syrup with the best ratio was used at a later stage to determine the concentrations of citric acid (1.0, 1.5, dan 2.0%) and CMC (0.8, 1.0, and 1.2%). A series of analyzes determined 2% citric acid and 1% CMC to produce the best antioxidant syrup with pH 2.83, total dissolved solids 51.7°Brix, viscosity 1780.83 cP, phenolic 1823.99 mg GAE/L, flavonoids 516.92 mg QE/L, IC50 8825.04 ppm (strong category), and still acceptable to consumers (4.59 out of 7.00 scale [neutral]). AbstrakDaun pepaya dan daun jambu biji dikenal luas oleh masyarakat Indonesia serta sering dimanfaatkan sebagai masakan dan obat tradisional. Kedua daun ini diketahui memiliki potensi antidiare, antiinflamasi, antimutagenik, dan antioksidan karena adanya kandungan polifenol, vitamin C dan E, karotenoid, fenolik, dan flavonoid. Keterbatasan pemanfaatan mendorong dilakukannya penelitian produk pangan olahan bernilai fungsional. Penelitian ini bertujuan untuk menentukan rasio daun pepaya dan daun jambu biji serta menentukan konsentrasi asam sitrat dan CMC dalam pembuatan sirup antioksidan. Awalnya, daun pepaya dan daun jambu biji masing-masing diekstrak dengan air dan dicampur (60:40, 50:50, dan 40:60). Rasio 40:60 ditentukan sebagai rasio dengan hasil analisis terbaik (fenolik 2595,54 mg GAE/l, flavonoid 659,07 mg QE/l, IC50 sebesar 2678,24 ppm). Sirup dengan rasio terbaik digunakan pada tahap selanjutnya untuk menentukan konsentrasi asam sitrat (1,0; 1,5; dan 2,0%) dan Carboxy Methyl Cellulose (CMC) sebesar 0,8; 1; dan 1,2%. Serangkaian analisis menentukan asam sitrat 2% dan CMC 1% menghasilkan sirup antioksidan terbaik dengan pH 2,83, total padatan terlarut (TPT) 51,7°Brix, viskositas 1780,83 cP, fenolik 1823,99 mg GAE/l, flavonoid 516,92 mg QE/l, IC50 8825,04 ppm (kategori kuat), dan masih dapat diterima konsumen (4,59 dari skala 7.00 [netral]).
Co-Authors ANGKASA, KEVIN Antonius Herry Cahyana Bonar Hutapea Catherine Catherine Darjat Darjat Dewi, Francisca Iriani Roesmala Fandi Halim Felita Anthony Jaya Handayani, Ratna Herga, Natasya Joko Santoso Juanita Rahmawati Widjojo Juliana, Juliana Kam, Natania Kramer, Putri Kresandra, Anastasha Magnarai Huangdinata Melanie Cornelia, Melanie Natasya Herga Nawangsih, Ayu Anisa Sanny Sanny SILALAHI, ZAKHEUS Sofia Prima Dewi Sophya Hadini Marpaung Sudjadi Sudjadi Tagor Marsillam Siregar Tagor Marsillam Siregar Udik Budi Wibowo Vincent Setiawan Antony