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All Journal Proceeding Seminar LPPM UMP Tahun 2014 agriTECH Caraka Tani: Journal of Sustainable Agriculture JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Unri Conference Series: Community Engagement Proceedings Series on Physical & Formal Sciences Indonesian Community Journal Prosiding Seminar Nasional Mini Riset Mahasiswa International Journal of Technology, Food and Agriculture
Chatarina Wariyah
Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta Jl. Wates Km 10 Yogyakarta 55753
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Mechanical Engineering Public Health Social Sciences Other

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Chemical Changes of Cassava During Processing of Growol which Made from Different Cassava Variety and Cooking Method: Perubahan Sifat Kimia Ubikayu Selama Pengolahan Growol yang Dibuat dengan Variasi Varietas Ubikayu dan Cara Penanakan Wariyah, Chatarina; Slamet, Agus; Riyanto, Riyanto
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol. 9 No. 1 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i1.8793

Abstract

Growol is a traditional food made from cassava and processed through soaking/spontaneous fermentation. Growol has the potential as a prebiotic because of its resistant starch content. Currently, growol processing uses the local cassava variety of Martapura. It is cooked by steaming, whereas there are many cassava varieties, and the cooking method also affects the growol characteristics. This study aimed to evaluate the chemical changes of cassava with different varieties and cooking methods during growol processing to obtain growol with the potential as a prebiotic. This research was conducted in a completely randomized design with two factors, namely cassava varieties ("Ketan", "Lanting," and "Mentega") and cooking methods with a variation of: steaming, autoclaving, and pressure cooker. The samples were analyzed for their moisture, starch, and amylose content at each processing stage. Growol with high amylose content was evaluated for its prebiotic index using probiotic bacteria Lactobacillus rhamnosus. The results showed that processing growol with an autoclave of Lanting variety produced a high amylose content of 11.65 ± 2.33% with a prebiotic index of 0.16 ± 0.02.
Pengaruh Variasi Penambahan Pati Ubi Jalar Putih (Ipomea batatas L.) dan Plasticizer terhadap Sifat Fisik, Kimia dan Stabilitas Warna Nori Artifisial Pandan (Pandanus amaryllifolius) Awangningrat, Prabu Aria; Suryani, Chatarina Lilis; Sari, Yuli Perwita; Wariyah, Chatarina
Proceedings Series on Physical & Formal Sciences Vol. 8 (2025): Prosiding Seminar Nasional Fakultas Pertanian dan Perikanan
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pspfs.v8i.1478

Abstract

Nori artifisial pandan memiliki potensi sebagai alternatif pengganti nori rumput laut. Namun, klorofil pada pandan mudah terdegradasi oleh panas. Stabilisasi Zn-klorofil dapat ditingkatkan dengan membentuk kompleks Zn- klorofil dengan reagen ZnCl2. Pati ubi jalar dan plasticizer digunakan untuk memperbaiki karakteristik nori. Tujuan penelitian ini adalah untuk mengetahui dan mengkaji pengaruh variasi penambahan pati ubi jalar putih dan konsentrasi plasticizer terhadap sifat fisik, kimia, dan stabilitas warna nori artifisial pandan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 2 faktor dan 2 kali ulangan. Faktor pertama adalah penambahan pati ubi jalar putih (3%, 4%, dan 5%) dan kedua adalah penambahan plasticizer (0.5%;1%; dan 1,5%). Nori artifisial pandan yang dihasilkan dianalisis intensitas warna, kuat tarik, kadar air, kadar klorofil, kadar Zn total, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa Semakin besar penambahan pati dan plasticizer maka intensitas warna hijau, kadar air, kadar klorofil, aktivitas antioksidan, dan kadar Zn nori semakin rendah, sebaliknya nilai kuat tarik yang semakin meningkat. Nori artifisial pandan terbaik adalah yang dibuat dengan penambahan pati ubi jalar putih 3% dan plasticizer 1% dengan intensitas warna hijau -2.69, nilai kuat tarik 1.93 N/m2, kadar klorofil 185.91 mg/g bk, kadar Zn total 32.79 mg/g, dan aktivitas antioksidan (RSA) 82.94%.
SIFAT FISIK, KIMIA, DAN TINGKAT KESUKAAN ES KRIM DENGAN VARIASI BUBUR GEL LIDAH BUAYA (Aloe vera var.chinensis) DAN GELATIN Astuti, Luri Retno; Wariyah, Chatarina
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 3, No 2 (2024)
Publisher : Universitas Negeri Gorontalo

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

Abstract

Ekstrak lidah buaya memiliki aktivitas antioksidan yang tinggi. Namun tingkat konsumsi lidah buaya masih rendah. Salah satu cara untuk meningkatkan konsumsinya dengan dibuat es krim. Namun penambahan bubur gel lidah buaya dalam adonan es krim akan mempengaruhi stabilitas adonan sehingga perlu ditambahkan stabilizer dalam jumlah tertentu. Tujuan dari penelitian ini untuk menghasilkan es krim dengan penambahan bubur gel lidah buaya dan gelatin yang disukai panelis.Tahapan pembuatan es krim adalah pengulitan lidah buaya, pencucian, penghancuran, penyaringan, pencampuran adonan es krim, homogenisasi dan pembekuan. Penelitian ini menggunakan rancangan acak lengkap (RAL) 2 faktor yaitu penambahan bubur gel lidah buaya (300, 350, 400g) dan gelatin (0,3, 0,4, 0,5%). Es krim lidah buaya diuji sifat fisik (overun dan melting rate) dan uji tingkat kesukaan, serta dianalisis sifat kimia (aktivitas antioksidan, total padatan, dan gula total). Data yang diperoleh selanjutnya dianalisis dengan univariat jika berpengaruh nyata dilanjutkan dengan uji DMRT pada taraf signifikansi 5%.Hasil penelitian menunjukkan bahwa semakin banyak penambahan bubur gel lidah buaya dan semakin banyak penambahan gelatin akan meningkatkan aktivitas antioksidan, total padatan dan waktu pelelehan es krim yang dihasilkan. Semakin besar penambahan bubur gel lidah buaya akan meningkatkan overun, namun semakin besar penambahan gelatin akan menurunkan overun. Es krim lidah buaya yang terpilih yaitu es krim dibuat dengan penambahan bubur gel lidah buaya 400 g dan gelatin 0,4% yang memiliki aktivitas antioksidan 12,67% (RSA), total padatan 32,22% b/b, kadar gula total 9,83% b/b, overun 124,62%, dan waktu leleh 39,67 menit.Kata kunci : lidah buaya, es krim lidah buaya, bubur gel, gelatin, aktivitas antioksidan 
PkM Penerapan Teknologi Pengolahan Permen Lunak Gel Aloe vera di Ghra Sambiroto, Nanggulan, Kulon Progo-DIY Wariyah, Chatarina; Slamet, Agus; Subronto, Yanri Wijayanti
I-Com: Indonesian Community Journal Vol 5 No 4 (2025): I-Com: Indonesian Community Journal (Desember 2025)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/i-com.v5i4.8302

Abstract

Aloe vera memiliki sifat fungsional sebagai antioksidan, karena mengandung senyawa flavonoid. Saat ini budidaya tanaman aloe vera ditujukan untuk kosmetik maupun makanan. AloeKu adalah asosiasi  petani aloe vera di Grha Sambiroto, Kulon Progo, yang telah mengolah gel aloe vera menjadi minuman gel aloe vera dan es krim, namun penyimpanan produk harus dalam refrigerator. Padahal terdapat produk yang lebih awet seperti permen lunak yang belum dipahami cara pengolahannya.  Permen lunak diolah dari gel aloe vera, agar, jeli dan gula, kemudian dikeringkan, sehingga tahan sampai enam bulan dalam kemasan plastik polipropilen. Tujuan kegiatan ini adalah melatih petani tentang teknologi pengolahan permen lunak gel aloe vera untuk komersialisasi. Metode pengabdian diawali dengan koordinasi dengan mitra, kemudian dilakukan pelatihan berupa penyampaian teori dan praktek, evaluasi ketrampilan petani sebelum dan setelah pelatihan berdasarkan korelasi Pearson, monitoring dan pendampingan. Hasil kegiatan menunjukkan bahwa petani terampil melakukan praktek pengolahan dan pengemasan permen lunak ditunjukkan nilai korelasi Pearson 0,8416. Oleh karena itu selanjutnya dibimbing untuk komersialisasi.
The effect of ZnCl2 concentration as extraction medium and sweet potato starch (Ipomoea batatas L.) addition on the characteristics of extract pandan edible film Suryani, Chatarina Lilis; Haliza, Alief Nur; Wariyah, Chatarina; Sari, Yuli Perwita Sari
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.12114

Abstract

The use of edible film from natural materials in the food industry as food packaging is increasing because it is safer and can reduce exposure to microplastics. Natural materials such as pandan extract and sources of chlorophyll and antioxidants have higher added value as functional foods, but chlorophyll easily degraded. The formation of Zn-chlorophyll complexes can increase chlorophyll stability. In addition, fillers are needed; sweet potato starch can be an alternative filler, but the amount of addition is unknown. This study aims to evaluate the effect of variations in ZnCl2 concentration as an extraction medium and the addition of sweet potato starch to pandan edible film. The stages of making pandan edible film are chlorophyll extraction (ZnCl2 1000, 1250, 1500 ppm), mixing sweet potato starch (3, 4, and 5% w/v), heating, molding, and drying. This study used a Completely Randomized Design (CRD) factorial pattern. The resulting edible film was tested for tensile strength and color and analyzed for chemical water content, chlorophyll content, Zn content, and antioxidant activity. The results showed that the higher the concentration of ZnCl2 and the addition of sweet potato starch, the increased lightness, redness, and water content, but the edible film's chlorophyll content and antioxidant activity decreased. The best edible film made with 1000 ppm ZnCl2 media and the addition of 4% white sweet potato starch with the characteristics of total chlorophyll content of 228.21% db, antioxidant activity of 98.70%, Zn content of 4.33 mg/g, water content of 16.86% wb, lightness 34.92, redness -2.67, yellowness 10.37 and tensile strength 4.99 MPa. Pandanus edible film has the potential to use as biodegradable high fat food packaging.
Antioxidative Effects of Muscovy Duck Meatballs with the Addition of Torch Ginger Flower Extract Moningka, Yudha; Wariyah, Chatarina; Slamet, Agus
International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress)
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i2.6968

Abstract

Muscovy duck meatballs are high-fat, wet foods that are susceptible to oxidation and microbial activity. Torch ginger flower extract (TFE) contains flavonoid compounds that can capture free radicals resulting from fat oxidation. The purpose of this study was to evaluate the antioxidative effect of Muscovy duck meatballs with the addition of TFE based on the changes in functional groups in meatballs. The materials used were male Muscovy duck meat  and torch ginger flowers. This study used a Randomized Block Design with variations in the meat/tapioca ratio (250g/37.5g; 250g/62.5g; 250g/87.5g) and the amount of ginger torch extract (8.35ml; 17.7ml; 28.05ml), as well as controls without and with sodium benzoate. Analysis included chemical criteria of the meatballs, antioxidant activity, identification of functional groups with FT-IR, and microbiological tests. The results showed that meatballs with more TFE added had higher antioxidant activity. Meatballs with a ratio of 250g/15g and 8.35 ml TFE exhibited antioxidant activity of 18.49±0.84%. Based on the FT-IR spectrum, the functional groups in the meatballs were the same as those in the torch ginger flower extract, namely -OH, aromatic C=C, and C-O. Implementing this functional meatball processing technology can provide safe food and reduce the risk of oxidative stress.
The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods Wariyah, Chatarina; Huda, Nurul; Slamet, Agus
Caraka Tani: Journal of Sustainable Agriculture Vol 40, No 1 (2025): January
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v40i1.84506

Abstract

Cassava is a staple food source of carbohydrates that contain high starch levels. However, low amylose starch consumption can result in increased postprandial blood sugar. Therefore, it is necessary to provide food based on cassava, such as dried-growol, which gives a feeling of satiety for a long time and has a prebiotic effect. This research aimed to evaluate the effects of cassava varieties and cooking methods on the resistant starch (RS) content and the prebiotic index of dried-growol produced. This research was carried out in a completely randomized factorial design with two factors, namely cassava variety (M = Mentega, L = Lanting, and K = Ketan) and dried-growol cooking method (Au = Autoclave, ST = Steaming, and PC = Pressure cooker). Dried-growol was processed through preparation, fermentation, boiling, cooling, and drying. The cassava and dried-growol were analyzed for their moisture, starch, amylose, and RS content, while the prebiotic index was analyzed on dried-growol. Prebiotic index testing used two cultures of lactic acid bacteria: Lactobacillus rhamnosus and Lactobacillus plantarum. The results showed that RS levels were only influenced by cassava varieties. Dried-growols from the Lanting variety, cooked with steaming (L-ST) and with a pressure cooker (L-PC), contain high RS, ranging between 22.51 and 27.03 g 100 g-1 dry matter, and have potential as prebiotic food as indicated by the increased viability of L. rhamnosus and L. plantarum bacteria grown in media with cooked dried-growol supplements of L-ST or L-PC, with a prebiotic index between 0.82 and 0.90. Thus, dried-growol has the potential to be a functional prebiotic food that can serve as a staple food that is beneficial for health.
Co-Authors Agus Slamet Astuti, Luri Retno Awangningrat, Prabu Aria Chatarina Lilis Suryani Haliza, Alief Nur Moningka, Yudha Muhamad Salwandri Nurul Huda Riyanto Riyanto Riyanto Riyanto Riyanto Sandi Afrianto Sari, Yuli Perwita Sari, Yuli Perwita Sari Sri Hartati Candra Dewi Supriyadi Supriyadi Yanri Wijayanti Subronto