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All Journal Jurnal Teknik Kimia Indonesian Journal of Science and Technology Jurnal Terapan Abdimas AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Syntax Literate: Jurnal Ilmiah Indonesia Conference on Innovation and Application of Science and Technology (CIASTECH) Industri Inovatif : Jurnal Teknik Industri Journal of Engineering and Scientific Research (JESR) Journal of Sustainable Technology and Applied Science Jurnal Teknik Kimia Indonesia Prosiding Simposium Nasional Rekayasa Aplikasi Perancangan dan Industri Dharma: Jurnal Pengabdian Masyarakat Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat JASTEN (Jurnal Aplikasi Sains Teknologi Nasional Biosaintifika: Journal of Biology & Biology Education Jurnal ATMOSPHERE Jurnal Sains dan Teknologi Pangan
Faidliyah Nilna Minah
Institut Teknologi Nasional Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Physics Public Health Social Sciences Other

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Journal : Journal of Sustainable Technology and Applied Science

 1 
MAKING HIGHT ANTIOXIDANT MIX FRUIT POWDER WITH COMPOSITION VARIATIONS FRUIT AND DRYING TEMPERATURE Minah, Faidliyah Nilna; Anitarakhmi; Pricilia, Anastasia; Amalia; Laurita; Rovita; Mufidah, Azmi; Angela; Dinda
Journal of Sustainable Technology and Applied Science (JSTAS) Vol. 3 No. 1 (2022): Journal of Sustainable Technology and Applied Science, May 2022
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Nasional (ITN) Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/jstas.v3i1.4158

Abstract

Making a drink mix fruit from the fruit of the banana ambon, california papaya, pumpkin and Solanum betaceum can be a way to enhance antioxidant content of their products, and will raise the value of fondness of the community towards it. This study aims to determine the right formula of the variation of composition fruit and temperature levels drying against anti oxidant and know received the community in power fruit drink mix. Methods used to making a drink mix fruit that is a method in which a Foam Mat Drying. Based on an analysis of the vitamin C the best conditions exist to variation composition fruit 50% of Solanum betaceum. While for antioxidant content IC50 the best conditions exist to variation composition fruit 50% of banana ambon at a temperature of 50 oC. The temperature drying affecting the womb IC50 antioxidant vitamin C and fruit resulting mix to the liqueurs. Based on the is the hedonic organoleptic, can was received by the fruit drink mix for its shade from variations composition 50% of pumpkin (50 oC), the scent of 50% of pumpkin (70 oC), and the sense of 25% respectively fruit (50 oC). So it can be concluded that variations composition fruit that is produced with composition of the 50% of pumpkin.
THE EFFECT OF FILLER CONCENTRATION VARIATIONS AND DRYING TEMPERATURE ON JUWET (SYZYGIUM CUMINI) POWDER INSTANT DRINK Nilna Minah, Faidliyah; Setyawati, Harimbi; Junita, Erni; Muyassaroh
Journal of Sustainable Technology and Applied Science (JSTAS) Vol. 3 No. 2 (2022): Journal of Sustainable Technology and Applied Science, November 2022
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Nasional (ITN) Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/jstas.v3i2.4338

Abstract

Juwet fruit has a sour taste. The purple color of this ripe juwet comes from anthocyanins. Anthocyanins in fruit or vegetables can appear as red, purple, or blue, depending on the acidity (pH) conditions. Anthocyanins also act as a source of antioxidants. Antioxidants from anthocyanins are relatively safer than synthetic antioxidants that allow the promotion of carcinogenesis. Antioxidants will stimulate the body's system response to destroy free radicals. The magnitude of the benefits of antioxidants has encouraged many researchers to lift the natural potential with high antioxidant content to be processed into practical and easy dishes. Therefore, Juwet fruit processing is needed to increase public acceptance of Juwet fruit, one of which is by removing tannins from Juwet fruit by blanching and processing juwet fruit into instant powder that is practical and easy to consume. Both in the process of evaporation and drying. The purpose of this research is to increase the economic value of Juwet fruit as an instant powder drink which is rich in vitamins and high in antioxidants. Optimization of the process is carried out by combining the evaporation and drying processes to obtain products that comply with SNI standards. From the results of this study, the highest Vitamin C content was obtained at a drying temperature of 500C, which was 0.128%/1 g with an antioxidant reactivity of 50%.
PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CELERY LEAF (APIUM GRAVEOLENS) HERBAL TEA Anggorowati, Dwi Anna; Alpenada, Valerie; Minah, Faidliyah Nilna
Journal of Sustainable Technology and Applied Science (JSTAS) Vol. 4 No. 2 (2023): Journal of Sustainable Technology and Applied Science, November 2023
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Nasional (ITN) Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/jstas.v4i2.5816

Abstract

Celery (Apium Graveolens L.) is one type of herbal plant that is known to have many properties for human health. Despite its abundant availability, it has a relatively short shelf life, which is around 2-3 at room temperature. Celery can be used for the treatment of hypertension, rheumatism, gout, inflammation, appendicitis, typhoid, poisoning, insect bite wounds, cough, prostate, hair fertilizer, oily face, asthma and xerophthalmia. Given the many uses of celery leaves and the relatively short shelf life, this celery will be processed into a form of herbal drink that is ready for consumption. Therefore, this herbal tea will be a solution to extend the shelf life of celery leaves. In this study, celery will be dried using three different techniques: the sunlight method, an oven, and a dehydrator, which also serves as the study's variable. Sunlight drying takes 12 hours, 24 hours, and 48 hours, while oven drying takes 5 hours at 50oC and dehydrator drying takes 1 hour at 50oC. The 14 hours celery withering process is applied for all drying methods. The results of the study will be tested for water content, ash content, antioxidant activity test, flavanoid test and hedonic test. Only 2 methods were found to be in accordance with the INS, namely sun drying for 12 hours and using a dehydrator for 1 hour.
Co-Authors ., Muyassaroh A., Dwi Ana Abdul Mutolib Ajeng Surya Aprilia Ali Rahmat Alpenada, Valerie Amalia Angela Anggorowati, Dwi Anna Anisya Dwi Anggraini Anitarakhmi Anitarakhmi Handaratri Aurellia Chusnul Azizah Ayudya Mahendaringratry Ayudya Mahendaringratry Christina Astutiningsih D., Rini Kartika Darmayani, Satya Dhayal Gustopo Dimas Indra Laksmana Dinda Dwi Ana A. Dwi Ana Anggorowati Elvianto Dwi Daryono Elvianto, Elvianto Endah Kusuma Rastini Erni Junita Firman Kurniawansyah Firmiaty, Sri Hadidjah Latuponu Harimbi Setyawati Irwansyah, Budi Ismail, Wan Ismahanisa Jelita Jimmy Jimmy Jimmy Jimmy Jimmy Jimmy Kartika, Rini Laurita May Ayu Pratiwi Mohammad Istnaeny Hudha Mufidah, Azmi Muyassaroh MUYASSAROH Muyassaroh Muyassaroh Muyassaroh Muyassaroh Nanik Astuti Rahman Natarisa Putri Indra Sari Nur Hijjatul Arofah Pricilia, Anastasia Puji Lestari, Lilla Rini Kartika Rini Kartika D. Rini Kartika Dewi Ririn Suharsanti, Ririn Rovita S Sumarno Siswi Astuti Srililiani Surbakti Sufiyanto, Mohammad Imam Sutiharni Taufik Hidayat Taufik Hidayat Tri Poespowati Yeny Sulistyowati Yetti Elfina Yusnaini Yusnaini Zulfaa, Ulayyaa