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Seveline, Seveline
Ilmu Dan Teknologi Pangan Universotas Trilogi
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PEMBUATAN YOGHURT SINBIOTIK KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENGGUNAAN BAKTERI ASAM LAKTAT DENGAN PENAMBAHAN PREBIOTIK Agatha Sonya Sekarningrum; Seveline Umar
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 2 No. 2 (2020)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v2i2.655

Abstract

Manufacture of probiotic product that has been done a lot is manufacture of yoghurt. In the process, addition of red beans and prebiotic is done to add value to the product. Addition of Lactic Acid Bacteria and inulin in the form of banana flour with different amounts is done to find the right synbiotic yogurt formulation. This research was conducted to test the quality of product physically, chemically, microbiology and organoleptics. This research was conducted using a Completely Randomized Design with the first factor being the BAL levels added and the second factor being the levels of inulin added. Based on the tests, the results obtained that the formulation using L. plantarum as much as 1% and 2% commercial inulin is the right formulation with results that are in accordance with SNI 2891: 1992 standards. The total value of LAB resulting from the formulation is 3.24 x 106 cfu/ml with a total non-fat solid of 11.16%.Keywords: banana flour,inulin, Lactobacillus casei, Lactobacillus plantarum.
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 
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 
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 Nofi Diana Rizki Indah Kusuma Ningrum Saputri, Emilia Ratih Saputri, Emilia Ratih Siti Kurniawati Taufik, Moh Taufik, Moh Taufik, Moh Widya Ramadhani Wijaya Murti Indriatama