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All Journal Agrointek Jurnal Sains Boga Journal of Food and Agricultural Product
Finda Evita Marviana
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Public Health Social Sciences Other

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REKAYASA TABLET EFFERVESCENT DARI TOMAT DAN DAUN KELOR DENGAN PERBEDAAN RASIO ASAM DAN BASA Umar Hafidz Asy'ari Hasbullah; Finda Evita Marviana; Alpin Hidayatulloh; Tania Widiastuti
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.12002

Abstract

This study aimed to produce the best formulation in the manufacture of effervescent derived from tomatoes and Moringa leaves with different acid-base ratio treatments. Tomato and Moringa leaves were converted into powdered extracts to be formulated with citric acid, sodium bicarbonate, PVP, mannitol, and aspartame. The ratios of citric acid and sodium bicarbonate as treatments were 3:5, 4:5, and 5:5. The results showed that the formulation with an acid:base ratio (5:5) had the potential to be developed and refined before being commercialized. This formulation was chosen because it has the sensory profile with a sweet, slightly sour and fresh taste profile, the lowest Moringa leaf aroma, the color of the clear solution was slightly green and slightly orange. This formulation was made from a composition of 12.5% tomato extract powder, 7.5% Moringa leaf extract powder, 34% citric acid, 34% sodium bicarbonate, 7.5% mannitol, 3% PVP, and 1.5% aspartame. Tablet was carried out in a room with a temperature of 18℃ with a RH of 45-58%.
Komparasi Sifat Kimia, Fisik dan Sensoris Cookies Berbahan Baku Tepung Cangkang Kerang Finda Evita Marviana; Robiul Tsania; Fatwa Dewangga Saud; Iffah Muflihati; Sari Suhendriani; Rizky Muliani Dwi Ujianti
Jurnal Sains Boga Vol 5 No 2 (2022): Jurnal Sains Boga Volume 5 Nomor 2, November 2022
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009//JSB.005.2.01

Abstract

Cookies merupakan suatu produk olahan pangan yang memiliki bentuk kecil, tekstur renyah dan memiliki daya simpan yang cukup lama. Terbatasnya kandungan mineral pada cookies menjadikan cookies harus dilakukan penambahan suatu bahan yang dapat meningkatkan mineral yaitu cangkang kerang. Tingginya kandungan kalsium pada cangkang kerang dapat dijadikan pilihan dalam pembuatan cookies. Penelitian ini bertujuan untuk untuk mengetahui sifat kimia, fisik dan sensoris cookies yang ditambahkan berbagai jenis tepung cangkang kerang yang berbeda. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan 3 jenis tepung cangkang kerang yang berbeda yaitu tepung cangkang kerang batik, tepung cangkang kerang darah, dan tepung cangkang kerang hijau. Hasil pengujian menunjukkan bahwa cookies kontrol tidak berbeda nyata dengan cookies penambahan tepung cangkang kerang batik, cookies penambahan tepung cangkang kerang darah, dan cookies penambahan tepung cangkang kerang hijau. Sedangkan cookies dengan penambahan tepung cangkang kerang batik berbeda nyata dengan cookies penambahan tepung cangkang kerang darah dan cookies penambahan tepung cangkang kerang hijau. Penambahan tepung cangkang kerang berpengaruh nyata terhadap kadar abu cookies. Penambahan tepung cangkang kerang menyebabkan warna cookies lebih gelap. Pengujian organoleptik deskriptif cookies dengan penambahan tepung cangkang kerang tidak memberikan pengaruh nyata dengan cookies kontrol. Pengujian organoleptik hedonik cookies dengan penambahan tepung cangkang kerang tidak memberikan pengaruh nyata pada warna, rasa, aroma, dan tekstur cookies.
Antioxidant Potential of Tomato Extract and Moringa Leaf Extract Finda Evita Marviana; Alpin Hidayatulloh; Tania Widiastuti; Umar Hafidz Asy'ari Hasbullah
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.352 KB) | DOI: 10.32585/jfap.v1i2.1852

Abstract

Tomatoes have bioactive components which are a source of antioxidants that can prevent damage to the body. In addition, Moringa leaves also contain bioactive compounds such as polyphenols, flavonoids, ascorbic acid, and isothiocyanates that can increase the body's immune response and inhibit the activation of carcinogenesis. The content of bioactive compounds contained in tomatoes is lycopene, beta carotene, phenol, vitamin C, flavonoids. Tomatoes are also rich in antioxidants. While Moringa leaves are rich in bioactive compounds and antioxidants. Bioactive compounds found in Moringa leaves are phenols, flavonoids, chlorophyll, saponins, vitamin C. Tomatoes play a role in health by reducing the risk of oxidative stress, cancer, cardiovascular, diabetes, reducing hypertension, a direct modulator of vascular resistance through its action as a vasodilator. Moringa leaves also have the potential as antihyperglycemic, so they can control blood sugar, antibacterial activity, fight colds and flu, increase and facilitate breast milk production, as well as antimalarials and antioxidants.
Co-Authors Alpin Hidayatulloh Fatwa Dewangga Saud Iffah Muflihati, Iffah Rizky Muliani Dwi Ujianti Robiul Tsania Sari Suhendriani Tania Widiastuti Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari