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All Journal Agrointek agriTECH Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Gorontalo Agriculture Technology Journal Jurnal Ilmiah RESPATI Jurnal Bioindustri Indonesian Journal of Applied Research (IJAR) Journal of Bioindustry Jurnal Agroindustri Halal
Seveline, Seveline
Program Studi Ilmu Dan Teknologi Pangan Universitas Trilogi, Jakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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FERMENTATION OF PORANG (AMORPHOPHALLUS MUELLERI B.I) WITH LACTOBACILLUS SP ON CALCIUM OXALATE, GLUCOMANNAN, AND PROTEIN CONTENT Leander, Maria Chasteleina; Seveline, .
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 6 No. 1 (2023)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v6i1.1965

Abstract

Porang (Amorphophallus muelleri B.I) is nutritional plant with high glucomannan (~ 55% on a dry basis). Porang has 5% to 80% oxalate of its weight, which harmful for health. This research examines method of reducing calcium oxalate and increase glucomannan using principle of fermentation in porang fermented flour products. This research was carried out using factorial RAK with bacterial type factors (L.palatarum and L rhamnosus) and fermentation time (three and five days) and repeated twice. The results were analyzed using SPSS 22 one way ANOVA test and followed by randomized block design test with factorial pattern at p< 0.05 using Duncan follow-up test to determine the differences between the treatments. Analysis of glucomannan and protein levels in porang fermented flour with Lactobacillus plantarum and Lactobacillus rhamnosus bacteria during three and five days of fermentation was influenced by the length of fermentation time, while the decrease in calcium oxalate levels in porang fermented flour influenced by the type of lactic acid bacteria used. The best fermented porang flour is porang flour fermented with Lactobacillus plantarum for five days with an increase in glucomannan levels of 145.19% and decrease in calcium oxalate and protein content levels of 61.29% and 14.66 respectively.
FORMULASI KUKIS SUBSTITUSI TEPUNG UBI UNGU (Ipomoea batatas L.) DENGAN JAHE MERAH DAN DAUN KELOR Asvelia, Vinca; Seveline, .
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 5 No. 2 (2023)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v5i2.1644

Abstract

 Cookies are a type of biscuit made from soft dough that has a high at content and is relatively crunch. Cookies can be functional food if ingredients that have physiological activities are added in the manufacturing process that can have a positive effect on health. Some local foods that are good for health are purple sweet potato, red ginger and moringa leaves. Sweet potato flour has higher levels of ash and fiber, carbohydrates and calories are almost the same as wheat flour. The purpose of this study was to determine the effect of adding purple sweet potato flour, red ginger powder and moringa leaf powder to the organoleptic test and chemical characteristics. Based on the results of the research, the best formulation of cookies with the highest score was F3, namely cookies with 35% purple sweet potato flour, 5% red ginger powder, and 10% moringa leaf powder with 2.9% moisture content, 3.01% ash content, 6.41% protein content, and yield 96.11%. The test results of the level of preference for cookies with the substitution of purple sweet potato flour, red ginger powder and moringa leaf powder on color, aroma, texture, aftertaste, and overall were neutral 
Viability and Survival of Lactobacillus casei Encapsulated with Whey, Sucrose and Maltodextrin Using Freeze-Dried Technique Seveline; Tamara, Thasya
Indonesian Journal of Applied Research (IJAR) Vol. 5 No. 2 (2024): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v5i2.498

Abstract

Lactobacillus casei bacterium in probiotic products and in the human digestive tract could be decreased so that encapsulation preserved techniques need to protect the viability of Lactobacillus casei. The aimed of this study was to determine the ability and survival of L.casei with cryoprotectant materials that consist of a combination of whey with sucrose and whey with maltodextrin using freeze drying technique. The study design used was a complete randomized design consisting of five treatments with two replications which were control; whey 10% with sucrose 10%; whey 10% with maltodextrin 10%; whey 20% with sucrose 10%; and whey 20% with maltodextrin 10%. The anova test α = 0.05 was conducted, if significantly different than continued with a Duncan test. The results showed Lactobacillus casei encapsulated with whey 20% (v/v) and sucrose 10% (w/v) had the highest viability to the freeze drying process and during 28 days of storage at low temperatures (4°C) with the viability of each amounted to 92.66% and 90.38%. Lactobacillus casei with whey 20% (v/v) and maltodextrin 10% (w/v) was the best survival to 0.5% bile salts and low pH (pH 2). The best result was Lactobacillus casei with whey 20% (v/v) and maltodextrin 10% (w/v) to encapsulated and protected the bacterium.
KAJIAN PUSTAKA TEKNIK PENGERINGAN SEMPROT (SPRAY DRYING) UNTUK PENGAWETAN DAN PRODUKSI PROBIOTIK Seveline Seveline
JURNAL AGROINDUSTRI HALAL Vol. 3 No. 1 (2017): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v3i1.692

Abstract

Penelitian mengenai bakteri asam laktat telah dilakukan sampai sekarang baik dari isolasi dan karakterisasinya sampai bakteri asam laktat yang memiliki potensi sebagai probiotik. Probiotik merupakan produk pangan yang dapat meningkatkan dan menjaga kesetimbangan saluran pencernaan. Untuk dapat bersifat probiotik maka beberapa syarat diperlukan.Produksi probiotik dengan penggunaan teknik kering semprot merupakan salah satu cara dalam mengawetkan kultur bakteri. Dalam penggunaan teknik pengering semprot ini perlu dititik beratkan pada bahan penyalut, suhu inlet dan outlet serta variabel-variabel lainnya. Proses perubahan dalam teknik pengeringan semprot mengubah fase cairan menjadi fase kering (padatan).Teknik pengeringan semprot adalah salah satu teknik yang menghasilkan produk yang lebih baik, lebih mudah penanganannya, waktunya lebih singkat, proses produksi yang lebih sederhana dan tentu saja harganya yang relatif lebih murah. Penelitian mengenai bakteri asam laktat telah dilakukan sampai sekarang baik dari isolasi dan karakterisasinya sampai bakteri asam laktat yang memiliki potensi sebagai probiotik. Probiotik merupakan produk pangan yang dapat meningkatkan dan menjaga kesetimbangan saluran pencernaan. Untuk dapat bersifat probiotik maka beberapa syarat diperlukan.
EVALUASI KETIDAKPASTIAN DALAM PENENTUAN KADAR KALSIUM SECARA TITRASI KELATOMETRI PADA SAMPEL SUSU SEGAR Moh Taufik; Seveline Seveline; Emilia Ratih Saputri
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 1 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i1.874

Abstract

Kalsium merupakan salah satu mineral penting yang terdapat pada susu segar. Kadar kalsium pada susu segar dapat dianalisa dengan menggunakan metode titrasi kelatometri. Tujuan penelitian ini adalah menentukan nilai ketidakpastian dalam analisis kadar kalsium pada susu segar secara titrasi kelatometri. Hasil identifikasi menunjukkan terdapat tujuh sumber ketidakpastian, yaitu buret yang digunakan untuk titrasi sampel, pipet mohr, recovery, ripitabilitas, linearitas, timbangan dan buret yang digunakan untuk titrasi larutan standar. Sumber ketidakpastian yang berkontribusi paling signifikan adalah recovery. Hasil perhitungan menunjukkan nilai ketidakpastian diperluas relatif kecil, yaitu 5.46 mg/100 mL, atau 3.76% dari kadar kalsium yang teranalisa.
Formulasi Kukis Berbahan Tepung Labu Kuning (Cucurbita moschata Duch) dan Tepung Terigu Dengan Penambahan Pisang Ambon (Musa paradisiaca) Marintan Paskalia Manurung; Seveline Seveline; Moh Taufik
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cookies is one type of biscuit which is processed from soft dough, has high levels of fat and sugar, relatively crunchy and when broken, the cross section is less dense textured. One alternative ingredient that can be used in making cookies is pumpkin flour. This research aims to formulate cookies made from pumpkin flour and wheat flour with addition of ambon banana. The use of ambon banana in making cookies is to replace eggs for people who have vegetarian lifestyle. The results showed that the yield in making pumpkin flour was 10.59% and pumpkin flour had a moisture content of 5.65%, ash content of 1.42%, protein content of 6.50%, fat content of 0.50%, carbohydrate content of 86.21%. The organoleptic test indicated that F1 cookies (15% pumpkin flour substitution and 20% banana ambon addition) and F2 cookies (15% pumpkin flour substitution and 30% banana ambon addition) have the same level of preference as control cookies.
Co-Authors . Mirnawati Agatha Sonya Sekarningrum Aleta Pirena Andannari Asvelia, Vinca Eka Aprilia Widyanti Emilia Ratih Saputri Emilia Ratih Saputri Heldyana, Riskya Heni Oktafiana Indah Putri Divia Indri Indrawan Leander, Maria Chasteleina Manurung, Marintan Paskalia Marintan Paskalia Manurung Maya Adriyanti Moh Taufik Moh Taufik Nofi Diana Rizki Indah Kusuma Ningrum Saputri, Emilia Ratih Saputri, Emilia Ratih Siti Kurniawati Tamara, Thasya Taufik, Moh Taufik, Moh Taufik, Moh Widya Ramadhani Wijaya Murti Indriatama