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Siti Narsito Wulan
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Other

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SIFAT ORGANOLEPTIK DAN INDEKS GLIKEMIK PRODUK SORGUM BAR YANG DIFORMULASI MENGGUNAKAN BERBAGAI JENIS PENYALUT NIRA Nur Avidha Surayya; Maulidia Hilaili; Elvia Rahmawati; Elinna Primadiani; Jamaluddin Asy Syauqi; Anggara Nur Rushydi; Siti Narsito Wulan
Jurnal Pangan dan Agroindustri Vol. 8 No. 2: April 2020
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2020.008.02.1

Abstract

Diabetes Mellitus (DM) merupakan penyakit dimana tubuh mengalami gangguan metabolisme glukosa dan penggunaan insulin secara efektif. Sorgum merupakan serealia dengan kandungan gizi tinggi serta kaya pati resisten dan senyawa polifenol seperti proanthocyanidin (tannin terkondensasi). Sorgum dapat dijadikan bahan utama pembuatan makanan selingan (snack) penderita DM tipe 2 dengan berbentuk batangan/ bar yang dilapisi penyalut glucose syrup, karamel nira sorgum atau karamel nira tebu. Tujuan dari penelitian ini adalah menemukan formulasi sorgum bar yang memiliki Indeks Glikemik (IG) rendah dengan berbagai penyalut. Pada pengujian organoleptik metode Hedonic test dengan 80 panelis, formulasi 20% penyalut lebih disukai. Sorgum bar diuji kemampuannya meningkatkan respon glukosa darah pada 12 responden orang sehat pada waktu ke-0, 30, 60, 90, dan 120 menit untuk mengetahui nilai IG. Indeks Glisemik sorgum-bar berpenyalut karamel nira sorgum 45.04 (terendah), karamel nira tebu 53.72, dan glucose syrup 81.41.
KARAKTERISTIK SENSORI TEMPE KACANG TUNGGAK HITAM DAN TEMPE KEDELAI Hyldegardis Naisali; Siti Narsito Wulan
Jurnal Pangan dan Agroindustri Vol. 8 No. 1: January 2020
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2020.008.01.4

Abstract

Kacang tunggak hitam merupakan salah satu potensi lokal Pulau Timor-Nusa Tenggara Timur. Kacang ini biasanya di masak bersama  jagung bose sebagai makanan khas Nusa Tenggara Timur dengan waktu memasak yang lama sehingga mengurangi kandungan gizi. Jumlah kandungan gizi kacang tunggak setara dengan kedelai tetapi kacang tungggak memiliki kandungan protein yang rendah. Tempe adalah hasil fermentasi biji kedelai oleh Rhizopus sp. Yang berbentuk padatan, beraroma khas dan berwarna putih serta murah dan mudah dijangkau oleh seluruh lapisan masyarakat. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap tempe kacnag tunggak hitam dibandingkan dengan tempe kedelai. Metode yang digunakanan adalah metode skala hedonik 1-5 (tidak suka-sangat suka) dengan atribut sensori warna, arima, tekstur da rasa. Hasil uji sensori menunjukkan panelis lebih suka tempe kedelai (SBT) dibandingkan tempe kacang tunggak hitam (KNT). Kata kunci: Kacang tunggak hitam, Perbandingan, Tempe
POTENSI MINUMAN FUNGSIONAL WEDANG UWUH SEBAGAI KONTROL BERAT BADAN DAN KONTROL KADAR GLUKOSA DARAH Harijono Harijono; Lulus Mualimin; Teti Estiasih; Siti Narsito Wulan; Hera Sisca Pramita
Jurnal Pangan dan Agroindustri Vol. 9 No. 3: July 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.03.3

Abstract

Wedang uwuh merupakan minuman tradisional khas daerah Yogyakarta yang telah dilaporkan memiliki aktivitas tinggi antioksidan. Penelitian ini bertujuan untuk optimasi formula bahan herbal kayu secang, jahe, kayu manis, kapulaga dan cengkeh untuk pembuatan wedang uwuh yang mempunyai aktivitas tinggi antioksidan sebagai kontrol berat badan dan kadar glukosa darah. Rancangan percobaan ini menggunakan True Experimental Design: Post Test Only Control Group Design.  Hasil dari penelitian menunjukkan bahwa formulasi wedang uwuh mampu sebagai kontrol berat badan dan kadar glukosa darah.
POTENSI EKSTRAK POLISAKARIDA LARUT AIR (PLA) DARI BIJI ASAM (Tamarindus indica L) SEBAGAI KONTROL BERAT BADAN DAN GLUKOSA DARAH Harijono Harijono; Aulia Azizah Syamsuri; Kiki Fibrianto; Siti Narsito Wulan; Hera Sisca Prasmita
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.02.6

Abstract

Biji asam jawa (Tamarindus indica L) merupakan salah satu potensi lokal Indonesia khususnya daerah Nusa Tenggara. Ekstrak polisakarida larut air (PLA) biji asam berperan sebagai sumber serat yang dapat mengendalikan berat badan dan glukosa darah. Tujuan penelitian yaitu untuk mengoptimasi ekstraksi PLA biji asam yang memiliki rendemen dan tingkat kelarutan yang paling baik sebagai kontrol berat badan dan glukosa darah. Proses optimasi menggunakan metode Box Behnken Design (BBD) dengan bantuan software  Design Expert 10.0. Hasil optimasi yang diperoleh diverifikasi dan dilakukan pengujian potensinya terhadap berat badan dan glukosa darah. Hasil menunjukkan bahwa pemberian ekstrak PLA biji asam pada pakan tikus diet tinggi lemak selama 40 hari memiliki pengaruh signifikan terhadap kelompok kontrol negatif dan kontrol positif pada kadar glukosa darah tikus. Sehingga dapat disimpulkan pemberian ekstrak kasar PLA biji asam dapat mengendalikan kadar glukosa tikus diet tinggi lemak.
Perbaikan Respon Glisemik dan Profil Lipid Setelah Mengkonsumsi Tepung Pisang Mentah Termodifikasi Firda Yusrina; Rani Puspitasari; Tri Dewanti Widyaningsih; Siti Narsito Wulan
Indonesian Journal of Human Nutrition Vol. 7 No. 2 (2020)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2020.007.02.2

Abstract

ABSTRAKPrevalensi diabetes militus meningkat setiap tahunnya. Pisang mentah berpotensi sebagai pangan pengontrol gula darah karena mengandung  pektin dan pati resisten (RS2). Kandungan pati resisten pada pisang dapat ditingkatkan dengan metode modifikasi fisik melalui proses perebusan dan pendinginan berulang untuk meningkatkan sifat resistensi pati termodifikasi (RS3) yang tahan terhadap suhu tinggi selama pemasakan. Tujuan penelitian ini untuk mengetahui pengaruh efek konsumsi tepung pisang mentah termodifikasi secara fisik (RS3) dibanding dengan tepung tanpa modifikasi tepung pisang mentah (RS2) dan pati jagung sebagai pati kontrol. Tikus dikelompokkan secara acak menjadi 3 group: kelompok 1 adalah kelompok pakan standart berdasarkan rekomendasi AIN-93 M yang mengandung pati jagung (kontrol).  Tetapi kasein diganti menggunakan susu skim; kelompok 2 adalah kelompok  pakan  tepung pisang tidak dimodifikasi (RS2) dan kelompok 3 adalah kelompok pakan  tepung pisang mentah modifikasi (RS3) sebagai pengganti pati jagung. Semua pakan diformulasi secara isokalori dan isoprotein. Pakan diberikan selama 15 hari. Hasil penelitian menunjukkan bahwa, pemberian pakan menggunakan tepung pisang modifikasi (RS3) cenderung menghasilkan kadar glukosa darah yang lebih rendah (P<0,05), kadar HDL lebih tinggi (P,0.05), kadar trigliserida darah lebih rendah (P,0.05).  Nilai  respon glikemik lebih rendah (P<0.05) dengan nilai  AUC (daerah dibawah kurva) yang lebih rendah setelah meal tolerance test. Kata kunci:Diabetes Militus, Pati Resisten, Pengendalian Glukosa Darah, Pisang MentahABSTRACT The prevalence of diabetes mellitus increases every year. Unripe plantains have a potential as food that controls blood sugar due to their pectin and resistant starch (RS2) content. The content of resistant starch in plantains can be elevated by a physical modification method through a repeated boiling-cooling process to produce a more heat-stable resistant starch (RS3). The study aimed to determine the effect of consuming physically modified unripe plantain flour (RS3) compared with unmodified unripe plantain flour (RS2) and standard corn starch as control. Rats were randomly assigned into three groups; group 1 given a standard diet based on AIN-93M diet recommendation containing corn starch but the casein was replaced by skim milk powder, group 2 given unmodified unripe plantain flour (RS2), and group 3 given physically modified unripe plantain flour (RS3) as a substitute for corn starch. All diets were formulated as isocaloric and isoprotein. Diet interventions were provided for 15 days. The results showed that modified banana flour (RS3) feed tended to have lower blood glucose level (P <0.05), higher HDL level (P <0.05), lower blood triglyceride level (P <0.05), and lower glycemic response (P<0.05) indicated by a lower score of the area under the curve (AUC) following the meal tolerance test. Keywords: diabetes mellitus, resistant starch, blood glucose control, unripe plantain  
Strengthening BUMDesma Sari Bumi through Subgrade Red Ginger Product Diversification Santoso, Imam; Miftahurrahmah, Aisyah; Choirun, Annisa’u; Suryadi, Nanang; Wulan, Siti Narsito; Purnomo, Mangku
Journal of Innovation and Applied Technology Vol 10, No 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2024.10.01.014

Abstract

Red ginger is a rhizome plant that has the benefit of increasing the body's immune system. BUMDesma Sari Bumi, located in Pule Village, Trenggalek Regency, focuses on processing fresh red ginger into dry simplisia. This is done to extend the shelf life of red ginger. The problem encountered so far is the accumulation of subgrade red ginger in the BUMDesma Sari Bumi warehouse. The solution offered to increase the selling value of subgrade red ginger is to diversify the product into red ginger drink premix powder. The premix powdered beverage product consists of two variants namely red ginger coffee and red ginger chocolate. The approach taken in the empowerment activities of BUMDesma Sari Bumi is Participatory Rural Appraisal which emphasizes direct community involvement as subjects and objects as well as overall activities. Activities carried out include module preparation, training and mentoring on how to make Pemix beverage products, and product manufacturing demonstrations. The resulting assistance activity is a red ginger premix product that has obtained a P-IRT number so that it can increase the selling value of subgrade simplistic.
Peningkatan Nilai Tambah Simplisa Jahe Merah Subgrade Di Bumdesma Sari Bumi, Kecamatan Pule, Kabupaten Trenggalek Santoso, Imam; Choirun, Annisa; Rofiq, Ainur; Purnomo, Mangku; Wulan, Siti Narsito
Journal of Innovation and Applied Technology Vol 9, No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2023.9.2.04

Abstract

Badan Usaha Milik Desa Bersama (BUMDesma) Sari Bumi merupakan badan usaha yang bertujuan untuk meningkatkan kerjasama antar desa dalam usaha ekonomi serta untuk meningkatkan pendapatan masyarakat desa. Kegiatan utama BUMDesma adalah pengolahan rimpang (jahe merah, kunyit, temulawak) menjadi simplisia. Simplisia jahe merah dikelompokkan menjadi 3 kriteria grade (A, B, dan C). Simplisia dengan standar yang memenuhi kualitas grade A dan grade B  dipasarkan ke beberapa mitra yang bekerjasama, dan simplisa jahe merah subgrade atau grade C akan dikembalikan ke gudang produksi. Masa simpan simplisia jahe merah di gudang hanya sekitar 1 tahun, sehingga membutuhkan upaya pengelolaan agar tidak rusak. Kegiatan Pengabdian Kepada Masyarakat bertujuan untuk melakukan inovasi pengolahan simplisia subgrade menjadi produk minuman jahe merah instan celup. Nilai tambah yang dihasilkan setelah dilakukan pengolahan simplisia subgrade menjadi minuman jahe merah celup adalah 54%. Hal tersebut menunjukkan bahwa pengolahan simplisia subgrade mampu memberikan nilai tambah yang besar.
CHARACTERISTICS OF FERMENTED ARJUNO ROBUSTA COFFEE BY COMMERCIAL BAKER’S YEAST Maligan, Jaya Mahar; Hernanto, Danang Pratomo; Wulan, Siti Narsito
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.03.3

Abstract

This research focused on the fermentation of coffee beans using commercial yeast containing S. cerevisiae with variations in fermentation duration (5, 10, and 15 hours) and yeast concentration (0%, 1%, 2%, and 3%). The research aimed to understand how fermentation duration and yeast concentration affect the physical, aroma, and sensory characteristics of Robusta Arjuno coffee. The research employed a Randomized Block Factorial Design (RBFD) and ANOVA. The analysis results indicated that the coffee bean samples met SNI standards, including ash content, ash alkalinity, and coffee extract.  The fermentation duration, yeast concentration, and interaction had no significant impact on attributes such as aroma, taste, aftertaste, acidity, body, balance, sweetness, uniformity, and overall quality. However, fermentation duration did affect the "clean cup" factor. Robusta Arjuno coffee with  3% yeast addition and a fermentation duration of 10 hours received the highest score (85.52), indicating the best quality in the cupping test.
EFFECT OF HYDROCOLLOID TYPE AND GINGER EXTRACT ON THE PROPERTIES OF RED BEETROOT JELLY CANDY (Beta Vulgaris L.). Fitriah, Arsinah Habibah; Gading, Inges Manggar; Tri Dewanti Widyaningsih; Wulan, Siti Narsito; Sujuti, Hidayat
Jurnal Teknologi Pertanian Vol. 26 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.02.7

Abstract

Jelly candy is a type of soft candy made with the addition of hydrocolloids. Currently, jelly candies are widely made with ingredients that can enhance their nutritional and functional value. Red beet, a material rich in bioactive compounds, can be used as a raw material for making jelly candy. Processing red beet into jelly candy may increase its acceptance due to reduced off-flavors. This study aimed to determine the effect of different types of hydrocolloids and the addition of ginger extract on the physicochemical and organoleptic properties of red beet jelly candy. The research method used was a nested design with three replications. The red beet jelly candy was made with different types of hydrocolloid (agar and carrageenan) and different concentrations of ginger extract (0%, 1%, and 2%). The results showed that the difference in the type of hydrocolloid significantly affected the ash content, nitrate and nitrite content, total phenol, and total betalain content of the product. While the addition of ginger extract nested in the type of hydrocolloid had a significant effect on the a* value, antioxidant activity, total phenol, and total betalain content of the product. The best treatment was determined using the Zeleny method. Data processing results showed that the best treatment obtained was agar jelly candy with the addition of 0% ginger extract, with an antioxidant activity value of 530.15 ppm.
Standardization of Moringa oleifera leaf powder extracts from different leaf stalk colors as raw material for herbal pharmaceuticals Fidyasari, Ambar; Estiasih, Teti; Wulan, Siti Narsito; Khatib, Alfi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 3 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.03.4

Abstract

Standardization in the pharmaceutical field is essential to ensure quality, and to meet chemical, biological, and pharmaceutical standards, including stability assurance as a pharmaceutical product. Specific and non-specific standardizations are conducted to guarantee the efficacy and quality of extracts, which ultimately ensure the pharmacological effects of the plant. This study aims to determine the specific and non-specific standardization parameters of ethanol extracts from green, white, and red Moringa oleifera leaf powder (MOLP). The highest extract yield was obtained from the red-stalked MOLP. The organoleptic analysis of the Moringa leaf extracts from various varieties resulted in thick extracts with a greenish-brown color, characteristic odor, and bitter taste. In the specific parameters, the water-soluble and ethanol-soluble extract contents met the standard of ≥ 5.0%. The non-specific parameters, including loss on drying, total ash content, acid-insoluble ash content, and extract specific gravity, all met the required standards. The total microbial contamination in the extracts met the criteria, remaining below the maximum limit of 10 colonies per gram. The chromatographic profile of the MOLP ethanol extracts obtained by Gas Chromatography-Mass Spectrometry (GC-MS) revealed the presence of terpenoids and steroids. The ethanol extract of MOLP complied with the content standards set by the Indonesian Pharmacopoeia.
Co-Authors . Harijono Ainur Rofiq Alfi Khatib, Alfi Ambar Fidyasari Anggara Nur Rushydi Apriliastuti Apriliastuti Ariza, Nila Fanahda Arsinah Habibah Fitriah, Arsinah Habibah Asti Rizkiana Pramitha Aulia Azizah Syamsuri Chairunnisa, Fitri Choirun, Annisa Choirun, Annisa’u Dani Ali Kusuma Dian Ekasari Dian Kasseri Dr.Ir. Yunianta, DEA Elinna Primadiani Ella Saparianti Elok Waziiroh Elvia Rahmawati Erni Sofia Murtini Erryana Martati Firda Yusrina Firdanita Salsabella Gading, Inges Manggar Hamzah Halim Arrasyid Hera Sisca Prasmita, Hera Sisca Hernanto, Danang Pratomo Hidayat Sujuti Hyldegardis Naisali Imam Santoso Indira Nur C. Istianah, Hana Jamaluddin Asy Syauqi Jaya Mahar Maligan Jaya Mahar Maligan Kartika Ken Hayati KIKI FIBRIANTO Laila Yum Wahibah Lisa Imroatus Solikhah Lulus Mualimin Mangku Purnomo Mary Astuti Maulidia Hilaili Maulidya Rachmawati May Ayu Wulandari Miftachurrochmah, Anis Miftahurrahmah, Aisyah Miftahurrahmi Miftahurrahmi Nanang Suryadi Nia Novita Wirawan, Nia Novita Nina Kurnaeni Nur Avidha Surayya Pratama, Fam, Immanuel Evan Rani Puspitasari Rizki Ameliya Rizky Ayu Diella Calista Simon B. Widjanarko SIMON BAMBANG WIDJANARKO Sudarminto Setyo Yuwono Tabitha Larasati Teti Estiasih Teti Estiasih Tri Dewanti Widyaningsih Tri Dewanti Widyaningsih Tri Sulistyo Veronica Lydia Wahyu Intan Prastiwi Wenny Bekti Sunarharum Y. Marsono Zerlinda Theafelicia Zuheid Noor