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Pengaruh Varietas Apel dan Campuran Bakteri Asam Asetat terhadap Proses Fermentasi Cider Dessi Caturryanti; Sri Luwihana; Siti Tamaroh
agriTECH Vol 28, No 2 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of the research were evaluate apple variety and acetic acid bacteria ratio used in cider fermentation. Two apple varieties (Manalagi and Rome Beauty) were used and mixed culture of two bacteria species (Acetobacter pasteurianus INT-7 and Acetobacter aceti JCM 7640) were used for inoculation. Apple extract was inoculated by ratio of acetic bacteria 1:1 and 1:2, and etanol substrat of 5 % was added respectivelly, continued aerobic condition at room temperature for 7 days. The result of the reseach indicated that cider fermentation using Rome Beauty variety with mixed culture of A. pasteurianus INT-7 : A. aceti JCM 7640 = 1:2 produced acetic acid 3.11 %, product yield 0.85 g/g and efficiency 60.56 %.ABSTRAKTujuan penelitian ini adalah untuk mengevaluasi pearan varietas apel dan rasio bakteri asam asetat dalam fermen- tasi cider. Dua varietas apel (Manalagi and Rome Beauty) dan dua kultur bakteri (Acetobacter pasteurianus INT-7 and Acetobacter aceti JCM 7640) digunakan dalam penelitian ini. Ekstrak buah apel dinokulasi dengan bakteri asam asetat dengan rasio 1:1 dan 1:2. Sebagai substrat ditambahkan ke dalam medium fermentasi etanol sebanyak 5 %. Fermentasi silakukan secara aerobik pada suhu ruang selama 7 hari. Hasil penelitian menunjukkan bahwa fermentasi cider menggunakan varietas apel Rome Beauty dengan perbandingan A. pasteurianus : A. aceti = 1:2 menghasilkan asam asetat sebanyak 3,11 %, yield produk 0,85 dan efisiensi sebesar 60,56 %.

Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amaryllifolius) dan Fraksi-Fraksinya Chatarina Lilis Suryani; Siti Tamaroh Cahyono Murti; Agusta Ardiyan; Astuti Setyowati
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fractionation process of pandan leaf (Pandanus amaryllifolius) extract could enhance its antioxidant activity as higher purity of bioactive compounds was achieved. The aims of this study were to determine the antioxidant activity of ethanol extract fractions of pandan leaves and to determine the fraction that has the highest antioxidant activity. The research was divided into three stages: (1) extraction and fractionation of pandan leaf extract, (2) phytochemical analysis of pandan leaf fractions, and (3) analysis of antioxidative activity. The analysis of antioxidant activity includes reducing power approach by ferrithiocyanate (FTC), DPPH radical scavenging, and the calculation of EC50. The results showed that the ethyl acetate fraction of ethanol extract of pandan leaves had a higher reductive ability than the ethanol extract, while its DPPH radical scavenging activity was lower. Phenolic and flavonoid compounds were quantified in ethyl acetate fraction > ethanol extract > hexane fraction. Ethanol extract of pandan leaves and ethyl acetate fraction qualitatively contained alkaloid, flavonoid, phenolic, and saponin. Terpenoid compounds were present in ethanol extract whereas steroid compounds were present in ethyl acetate fraction. Hexane fraction only contained steroid and phenolic compounds. Higher reducing power values were ethyl acetate fraction, ethanol extract, hexane fraction, and vitamin E commercial respectively. Ethyl acetate fraction had higher antioxidant activity value (FTC method) than hexane fraction and ethanol extract. Ethyl acetate had a higher DPPH radical scavenging activity value than vitamin E. Ethyl acetate fraction, hexane fraction, ethanol extract, and vitamin E commercial had EC50 values of 0.90; 8.66; 4.51; and 11.76 mg/mL respectively. Ethyl acetate fraction of ethanol extract of pandan leaves is a potential source of natural antioxidant.ABSTRAKProses fraksinasi ekstrak daun pandan (Pandanus amaryllifolius) dapat meningkatkan aktivitas antioksidannya karena dengan proses fraksinasi akan diperoleh komponen bioaktif yang lebih murni. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dari fraksi-fraksi ekstrak etanol daun pandan dan menentukan fraksi yang mempunyai aktivitas antioksidan yang tinggi. Penelitian dibagi dalam 3 tahap yaitu ekstraksi dan fraksinasi ekstrak daun pandan, analisis fitokimia fraksi-fraksi daun pandan, dan uji aktivitas antioksidannya. Uji aktivitas antioksidan meliputi analisis daya mereduksi dengan metode feritiosianat (FTC) dan daya tangkap radikal DPPH serta perhitungan EC50. Hasil penelitian menunjukkan bahwa fraksi etil asetat dari ekstrak etanol daun pandan mempunyai kemampuan mereduksi lebih tinggi dibanding ekstrak etanolnya, namun daya tangkap radikal DPPH-nya lebih rendah. Komponen fenol dan flavonoid yang terkandung dalam fraksi etil asetat > esktrak etanol > heksan. Ekstrak etanol daun pandan dan fraksi etil asetat secara kualitatif mengandung alkaloid, flavonoid, fenol, dan saponin. Senyawa terpenoid terdapat pada ekstrak etanol sedangkan steroid terdapat pada fraksi etil asetat. Fraksi heksan hanya mengandung senyawa steroid dan fenolik. Daya mereduksi yang dimiliki fraksi etil asetat > ekstrak etanol > heksan > vitamin E komersial. Aktivitas antioksidan yang dimiliki BHT > vitamin E > fraksi etil asetat > ekstrak etanol > fraksi heksan. Daya tangkap radikal DPPH dari BHT > ekstrak etanol > fraksi heksan atau fraksi etil asetat>. Fraksi etil asetat, fraksi heksan, ekstrak etanol, dan vitamin E komersial mempunyai nilai EC50 berturut-turut sebesar: 0,90; 8,66; 4,51; dan 11,76 mg/mL. Fraksi etil asetat ekstrak etanol daun pandan berpotensi sebagai sumber antioksidan alami.Kata kunci: Ekstrak etanol daun pandan; fraksinasi; antioksidan; daya mereduksi; DPPH

Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu selama Penyimpanan Siti Tamaroh; Sri Raharjo; Agnes Murdiati; Sri Anggrahini
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Uwi ungu (Dioscorea alata L) merupakan bahan pangan yang berpotensi sebagai sumber antioksidan alami, karena adanya komponen antosianin dan senyawa fenolik. Penelitian ini bertujuan mengetahui perubahan komponen tepung uwi ungu selama penyimpanan pada kondisi ruang simpan berbeda. Penyimpanan tepung uwi ungu disimpan pada ruang berukuran 60x60x60 cm3 yang diberi perlakuan lampu 150 lux (ruang KL) dan tanpa perlakuan lampu (TKL). Kelembaban udara (RH) ruang simpan dicatat pada saat penyimpanan. Penyimpanan dilakukan selama 25 hari, setiap 5 hari dilakukan uji pada kadar air, kadar antosianin, kadar fenolik, aktivitas antioksidan (%RSA). Data yang diperoleh diuji statistik dengan ANOVA, jika ada beda nyata diuji dengan DNMRT pada tingkat kepercayaan 5%. Hasil penelitian menunjukkan bahwa RH ruang simpan kondisi KL stabil (65%) dan RH ruang simpan TKL berubah-ubah (antara 77–85%). Penyimpanan pada ruang KL dapat menyebabkan peningkatan kadar air, penurunan kadar antosianin, penurunan kadar senyawa fenolik dan aktivitas antioksidan (%RSA) yang lebih rendah dibanding penurunan pada penyimpanan ruang TKL. Penyimpanan tepung uwi ungu pada hari ke-10 menunjukkan peningkatan kadar air, penurunan kadar antosianin, kadar fenolik dan aktivitas antioksidan yang signifikan. Komponen penyusun tepung uwi setelah penyimpanan 10 hari pada kondisi KL sebagai berikut; kadar air 15,5 %, kadar antosianin 56,24 mg/100 g bk, kadar senyawa fenolik 104,2 mg EGA/100 g bk dan aktivitas antioksidan 75,42% (% RSA). Kesimpulannya, oleh karena ruang simpan KL terbukti menekan penurunan kadar air, kadar antosianin, kadar senyawa fenolik dan aktivitas antioksidan dibanding penyimpanan pada ruang TKL, maka tepung uwi ungu lebih baik disimpan dalam ruang KL.Antocyanin and Antioxidant Activity Purple Yam Flour Changes During StorageAbstractThe purple yam (Dioscorea alata L) is a food that has the potential as a source of natural antioxidants, because of the anthocyanin and phenolic component. The objective of this research is to know the change of purple yam flour component during storage at different room storage. In this study, the purple yam flour was stored in the space size 60x60x60 cm3, with lamp 150 lux (LT) and without lamp (KLT). Room relative humidity (RH) was recorded. Purple yam flour was stored for 25 days. Analysis of the moisture content, anthocyanin concentration, phenolic concentration, antioxidant activity (% RSA ) was done in every 5 days. The data were statistically analized by ANOVA method, if there were significant difference were followed by Duncan Multiple Range Test at 5% confidence level. The results showed that KL provided stabil relative himidity (65%) and TKL provided much less stabil relative himidity (77–85%). Stored purple yam at KL room increased water content, decreased anthocyanin, phenolic compounds and antioxidant activity (% RSA). These changes generated lower value than that of in storage of TKL room. Storage purple yam flour on 10 days increased water content, decreased anthocyanin and phenolic levels, and antioxidant activity, significantly. Purple yam flour components after 10 days storage at KL room provided composition as follows: moisture content of 15.5%, anthocyanin content of 56.24 mg/100g db, phenolic compounds EGA of 104.2 mg/100 g bk and antioxidant activity of 75.42%. As conclusion, KL provided better storage of purple yam than TKL.

Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu selama Penyimpanan Siti Tamaroh; Sri Raharjo; Agnes Murdiati; Sri Anggrahini
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2224

Uwi ungu (Dioscorea alata L) merupakan bahan pangan yang berpotensi sebagai sumber antioksidan alami, karena adanya komponen antosianin dan senyawa fenolik. Penelitian ini bertujuan mengetahui perubahan komponen tepung uwi ungu selama penyimpanan pada kondisi ruang simpan berbeda. Penyimpanan tepung uwi ungu disimpan pada ruang berukuran 60x60x60 cm3 yang diberi perlakuan lampu 150 lux (ruang KL) dan tanpa perlakuan lampu (TKL). Kelembaban udara (RH) ruang simpan dicatat pada saat penyimpanan. Penyimpanan dilakukan selama 25 hari, setiap 5 hari dilakukan uji pada kadar air, kadar antosianin, kadar fenolik, aktivitas antioksidan (%RSA). Data yang diperoleh diuji statistik dengan ANOVA, jika ada beda nyata diuji dengan DNMRT pada tingkat kepercayaan 5%. Hasil penelitian menunjukkan bahwa RH ruang simpan kondisi KL stabil (65%) dan RH ruang simpan TKL berubah-ubah (antara 77–85%). Penyimpanan pada ruang KL dapat menyebabkan peningkatan kadar air, penurunan kadar antosianin, penurunan kadar senyawa fenolik dan aktivitas antioksidan (%RSA) yang lebih rendah dibanding penurunan pada penyimpanan ruang TKL. Penyimpanan tepung uwi ungu pada hari ke-10 menunjukkan peningkatan kadar air, penurunan kadar antosianin, kadar fenolik dan aktivitas antioksidan yang signifikan. Komponen penyusun tepung uwi setelah penyimpanan 10 hari pada kondisi KL sebagai berikut; kadar air 15,5 %, kadar antosianin 56,24 mg/100 g bk, kadar senyawa fenolik 104,2 mg EGA/100 g bk dan aktivitas antioksidan 75,42% (% RSA). Kesimpulannya, oleh karena ruang simpan KL terbukti menekan penurunan kadar air, kadar antosianin, kadar senyawa fenolik dan aktivitas antioksidan dibanding penyimpanan pada ruang TKL, maka tepung uwi ungu lebih baik disimpan dalam ruang KL.Antocyanin and Antioxidant Activity Purple Yam Flour Changes During StorageAbstractThe purple yam (Dioscorea alata L) is a food that has the potential as a source of natural antioxidants, because of the anthocyanin and phenolic component. The objective of this research is to know the change of purple yam flour component during storage at different room storage. In this study, the purple yam flour was stored in the space size 60x60x60 cm3, with lamp 150 lux (LT) and without lamp (KLT). Room relative humidity (RH) was recorded. Purple yam flour was stored for 25 days. Analysis of the moisture content, anthocyanin concentration, phenolic concentration, antioxidant activity (% RSA ) was done in every 5 days. The data were statistically analized by ANOVA method, if there were significant difference were followed by Duncan Multiple Range Test at 5% confidence level. The results showed that KL provided stabil relative himidity (65%) and TKL provided much less stabil relative himidity (77–85%). Stored purple yam at KL room increased water content, decreased anthocyanin, phenolic compounds and antioxidant activity (% RSA). These changes generated lower value than that of in storage of TKL room. Storage purple yam flour on 10 days increased water content, decreased anthocyanin and phenolic levels, and antioxidant activity, significantly. Purple yam flour components after 10 days storage at KL room provided composition as follows: moisture content of 15.5%, anthocyanin content of 56.24 mg/100g db, phenolic compounds EGA of 104.2 mg/100 g bk and antioxidant activity of 75.42%. As conclusion, KL provided better storage of purple yam than TKL.

Pengolahan Abon Ikan Lele di Rumah Sajada, Tinjauan Penghilangan Bau Amis Dengan Perlakuan Jeruk Nipis dan Daun Jinten Siti Tamaroh; Tyastuti Purwani; Wisnu Adi Yulianto
I-Com: Indonesian Community Journal Vol 3 No 1 (2023): I-Com: Indonesian Community Journal (Maret 2023)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Rumah Sajada adalah sebuah Yayasan yang bergerak untuk menyatukan anak yatim dan duafa yang berlokasi di Wirokraman, Sidokarto, Godean, Sleman, Yogyakarta. Salah satu kegiatan ekonominya adalah berternak ikan lele, sebagai suatu usaha pembentukan karakter anak dalam pembentukan kemandirian. Produksi ikan lele jika hanya dikonsumsi segar akan sangat menyulitkan karena ikan akan segera mengalami kemunduran mutu. Pada kegiatan ini dilakukan penyuluhan, praktek pembuatan abon ikan lele, dan bantuan alat untuk pengolahannya. Ikan lele mempunyai sifat yang memunculkan bau amis. Pemberian perlakuan pendahuluan ditujukan untuk pengurangan bau amis tersebut. Pada kegiatan ini dilakukan perlakukan pendahuluan dengan air jeruk nipis dan air daun jinten. Dari hasil pembuatan dengan perlakuan tersebut menunjukkan bahwa perlakuan dengan daun jinten menghasilkan abon ikan lele yang lebih disukai dibandingkan dengan perlakuan dengan air jeruk nipis. Abon ikan lele yang diperlakukan dengan air daur jinten memiliki tekstur lebih baik dibandingkan perlakuan dengan jeruk nipis.

Physical, Chemical and Preference Levels of Cendol Substituted with Purple Yam Flour (Dioscorea alata L.) Siti Tamaroh; Chatarina Lilis Suryani; Devi Fitri Astuti Astuti
JITIPARI Vol 8 No 2 (2023)
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v8i2.8161

Purple yam (Dioscorea alata L.) is a local food with many sources of antioxidants, so it becomes a staple food for the community. The addition of purple yam flour to the production of cendol is expected to help increase the selling value of cendol and also purple yam. This research aims to produce cendol with the addition of purple yam flour which has antioxidant activity and liked by the panelists. A completely randomized factorial design was used in this study using 2 factors, namely the treatment of variations in the length of cooking time and variations in the concentration of purple yam flour added, so that 9 treatment combinations were obtained, namely the addition of 10%, 20% and 30% purple yam flour with a cooking time of 10, 15 and 20 minutes. The results showed that there was an effect of cooking time and the addition of purple yam flour concentration had an effect on the chemical properties and preferences of cendol.The best cendol formulation was the addition of 30% purple yam flour and 20 minutes of cooking time. The selected purple yam cendol has nutritional value: ash content 0.082%, antioxidant content 15.55% RSA, phenol content 8.33 mg GAE/g db body and anthocyanin content 15.86 mg/100 g db. Cendol substituted for purple yam flour can ward off free radicals because it has a purple pigment derived from anthocyanin, an antioxidant.

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