Garuda - Garba Rujukan Digital

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.

Application of Coffee Flavor in Making Cookies with Uwi Flour Substitution at Pondok Rumah Sajada Sleman Yogyakarta: Aplikasi Flavor Kopi pada Pembuatan Cookies dengan Substitusi Tepung Uwi di Pondok Rumah Sajada Sleman Yogyakarta Siti Tamaroh; Yuli Perwita Sari; Tyastuti Purwani
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 8 No. 1 (2024): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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

Arabica coffee milling is one of the business units run at Pondok Rumah Sajada Sleman, Yogyakarta. Its use is still limited to selling ground coffee products or as an ingredient in coffee drinks at local drink shops. Therefore, the potential of this coffee needs to be developed more widely and have a selling value like cookie products. Cookies are a food product that is very familiar to the public. The light texture, flavors, and aromas that can be developed in various ways make the trend of cookie consumption even more attractive. On the other hand, students in Islamic boarding schools need to be equipped with knowledge related to food product processing, which can later become a provision for their future independence. In this service activity, socialization, and the practice of applying coffee flavor to making cookies with the substitution of purple uwi flour have been carried out at the cottage. Apart from utilizing the existing potential of ground coffee, coffee can increase consumers' attraction to cookies. The activity method is carried out using lecture techniques, which are equipped with the distribution of posters to each student and the practice of making cookies together. The boarding school administrators and students appreciated the positivity of this activity. This activity can be further developed by making other low-calorie cookies and business management training for students.

Food Crop and Klanceng Bee Cultivation Development in Supporting the Food Security Tourism Development in Srimulyo Village: Pengembangan Budidaya Tanaman Pangan dan Lebah Klanceng Dalam Mendukung Pengembangan Wisata Ketahanan Pangan Desa Srimulyo Chatarina Lilis Suryani; Siti Tamaroh; Prabu Ariawangningrati; Hilma Amanda Ansabila; FX Suwarta
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 9 No. 1 (2025): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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

Srimulyo Village began to be developed into a Food Security Tourism Village, since 2023. The problems faced by the people of Srimulyo Village, especially Dusun Payak Cilik, are the low level of community involvement and the benefits obtained from tourism development are still low. Around Srimulyo Village, there are many flowers that are a source of bee food, so that klanceng bee cultivation has great potential to be developed. In addition, there are also many empty lands along the banks of the Opak River that have the potential for developing food crops. Solutions to the problem are directed at increasing knowledge of how to cultivate food crops, diversifying processed products, klanceng bee cultivation that can be integrated with the development of tourist villages, improving organizational management, and increasing financial literacy. The stages of activity include preparation and coordination, counseling and practice of food crop cultivation, processing tubers, counseling and practice of klanceng cultivation, counseling on organizational management and financial literacy, as well as evaluation and monitoring. The activity began with the stage of socialization and coordination of activities with the CUCT cooperative management and the Dwi Manunggal Farmers Group. The activity was attended by 20 members of the farmer group. Based on the questionnaire given, it is known that the understanding of farmer group members about food crop cultivation, product processing, and how to cultivate klanceng bees is still low (only 15%). After the extension, it increased to 85%.

Title

Found 8 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 8 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 8 Documents
Search