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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 Journal of Economic, Bussines and Accounting (COSTING) 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
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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UTILIZATION OF RED BEAN (Phaseolus vulgaris L.) AND OYSTER MUSHROOM IN THE MAKING OF ANALOG JERKY Eveline Eveline
FaST : Jurnal Sains dan Teknologi Vol. 4 No. 1 (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; Natasya Herga
FaST : Jurnal Sains dan Teknologi Vol. 4 No. 2 (2020): NOVEMBER
Publisher : Universitas Pelita Harapan

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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 Antony, Vincent Setiawan 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 Kresandra, Anastasha LUBIS, IRNA TRIANNUR Magnarai Huangdinata Melanie Cornelia, Melanie Namira Ufrida Rahmi Natasya Herga Nawangsih, Ayu Anisa Sanny Sanny SILALAHI, ZAKHEUS Sofia Prima Dewi Sophya Hadini Marpaung Sudjadi Sudjadi Tagor M. Siregar