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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Agrointek
Agus Suyanto
Program Studi S1 Teknologi Pangan Fakultas Ilmu Keperawatan Dan Kesehatan Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Health Professions

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Journal : Agrointek

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Total fenolik dan aktivitas antioksidan formula susu kecambah kedelai dan ekstrak beras hitam terenkapsulasi dengan variasi jenis penyalut Siti Aminah; Wikanastri Hersoelistyorini; Agus Suyanto; Nurrahman Nurrahman; Ali Rosidi; Wulandari Meikawati; Diode Yonata
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13432

Abstract

Soybean sprouts and black rice have bioactive components that are beneficial for health. Both of these ingredients can be developed as functional drink ingredients. Encapsulation is one method to maintain bioactive components. This study aims to determine the total phenol content and antioxidant activity of the formula of soy sprouted milk (SKK): encapsulated black rice extract (EBH) (F1: SKK 100 %: EBH 0 %; F2: SKK 75 %: EBH 25 %; F3: SKK 50 %: EBH 50 %; F4: SKK 25 %: EBH 75 %; F4: SKK 0 %: EBH 100 %), with various coating materials: maltodextrin (MDE), Arabic gum (GA) and a mixture of MDE:GA (MGA). The results showed that the highest total phenol was obtained at F5, of all coatings: MDE (85.06 mg GAE/kg); GA (84.27 mg GAE/kg); MGA (82.49 mg GAE/kg). The highest antioxidant activity was obtained in the F3 treatment, with GA coating (58.009 % RSA). It is known that there is a tendency to increase total phenolic, in the formulation of higher concentrations of EBH. In general, MGA combined coating materials produced higher mean total phenols than MDE and GA alone. There was no tendency to increase antioxidant activity in either the formula or the type of coating
Total fenolik dan aktivitas antioksidan formula susu kecambah kedelai dan ekstrak beras hitam terenkapsulasi dengan variasi jenis penyalut Siti Aminah; Wikanastri Hersoelistyorini; Agus Suyanto; Nurrahman Nurrahman; Ali Rosidi; Wulandari Meikawati; Diode Yonata
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13432

Abstract

Soybean sprouts and black rice have bioactive components that are beneficial for health. Both of these ingredients can be developed as functional drink ingredients. Encapsulation is one method to maintain bioactive components. This study aims to determine the total phenol content and antioxidant activity of the formula of soy sprouted milk (SKK): encapsulated black rice extract (EBH) (F1: SKK 100 %: EBH 0 %; F2: SKK 75 %: EBH 25 %; F3: SKK 50 %: EBH 50 %; F4: SKK 25 %: EBH 75 %; F4: SKK 0 %: EBH 100 %), with various coating materials: maltodextrin (MDE), Arabic gum (GA) and a mixture of MDE:GA (MGA). The results showed that the highest total phenol was obtained at F5, of all coatings: MDE (85.06 mg GAE/kg); GA (84.27 mg GAE/kg); MGA (82.49 mg GAE/kg). The highest antioxidant activity was obtained in the F3 treatment, with GA coating (58.009 % RSA). It is known that there is a tendency to increase total phenolic, in the formulation of higher concentrations of EBH. In general, MGA combined coating materials produced higher mean total phenols than MDE and GA alone. There was no tendency to increase antioxidant activity in either the formula or the type of coating
Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition Nur Rahman; Wan Ezie Adila; Lukman Hakim Safian; Sukes Lindaningsih; Septi Ana Purnamasari; Risma Nurul Azizah; Agus Suyanto; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah; Yunan Kholifatuddin Sya'di; Diode Yonata
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.27417

Abstract

Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternative with high nutritional value. Porang flour is a thickener in foods and beverages that can stabilise the gel structure. This study aimed to determine pumpkin jam's physical, chemical, and sensory characteristics after adding porang flour. The stages of making pumpkin jam begin with making pumpkin puree, first cooking, mixing, second cooking and checking pH, then analysing physical characteristics (total soluble solids, spreadability, viscosity, and colour), chemical analysis including water content, antioxidant activity, total phenols, vitamin E, crude fibre and sensory properties. Variations of porang flour addition to pumpkin jam were (0; 0.5; 1; 1.5; and 2%). The results showed that adding porang flour influenced the physical characteristics, antioxidant activity, total phenols, vitamin C, and crude fibre of pumpkin jam but had no effect on water content and vitamin E. Adding porang flour up to 2% gave a good taste of pumpkin jam.
Co-Authors Agus Suyanto Agus Suyatno Ali Rosidi Alief Ababiel Arika Musyahadah Asy-syarifahi Bambang Sri Wahyono Cahya S. Utama Ch Retnaningsih Chistina Retnaningsih Diode Yonata Diode Yonata Dista Ferri Chahya Ningtias Erilia Vitriasari Indah Tri Minarni Kurnia Abadi Mustofa Lukman Hakim Safian Muh Yusuf Muhammad Yusuf Nur Rahman Nurcahyono Nurcahyono Nurhidajah - Nurrahman Nurrahman Nurrahman Nurrahman Ranum Ester Putri Perdani Reza Maulana Risma Nurul Azizah Rosita Dewi Septi Ana Purnamasari Setia Iriyanto Siti Aminah Solikah . Sri Kusmiyati Stalis Norma Ethica Sukes Lindaningsih Sukowiyono Sukowiyono Tatik Musdianingwati Tri Wahyuningsih Wan Ezie Adila Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wulandari Meikawati Yunan Kholifatuddin Sya'di