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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Jurnal AGROTEKNOLOGI Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan dan Gizi Jurnal Penelitian Pascapanen Pertanian Jurnal Peternakan Indonesia Jurnal Pangan dan Agroindustri Pro Food Jurnal Aplikasi Teknologi Pangan AcTion: Aceh Nutrition Journal Indonesian Journal of Chemistry Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Sehat Mandiri Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Telenursing (JOTING) Jurnal Aisyah : Jurnal Ilmu Kesehatan AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Jurnal Litbang Provinsi Jawa Tengah Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agri-Food Science and Technology (JAFoST) Jurnal Teknologi Pangan Holistik Jurnal Kesehatan Advance Sustainable Science, Engineering and Technology (ASSET)

Anang M Legowo

Departemen Teknologi Pangan, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Semarang

Author-ID : 2900722

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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The Development of Yogurt Powder is High in Minerals, Rich in Antioxidants from Tempeh as a Synbiotic Drink Nur Amala; Anang M Legowo; Achmad Zulfa Juniarto; Etika Ratna Noer; Ahmad Ni’matullah Al-Baarri
Jurnal Aisyah : Jurnal Ilmu Kesehatan Vol 7, No 3: September 2022
Publisher : Universitas Aisyah Pringsewu

The habit of consuming ultra-processed foods with high calories and low in nutrients increases the prevalence of obesity and mineral deficiencies, such as calcium (Ca), magnesium (Mg), and iron (Fe). The purpose of this study was to determine the content of Ca, Mg, and Fe and antioxidant activity in synbiotic tempeh yogurt powder. This study consisted of three treatments, with the addition of tempeh as much as 0% (YT 0%), 50% (YT 50%), and 95% (YT 95%). The mineral content was analyzed by the permanganometric titration method, while antioxidant activity used the 2,2-diphenyl-1-picrylhidrazyl (DPPH) method. The addition of tempeh in the manufacture of yogurt powder to the content of Ca, Mg, and Fe was significantly different in all treatment groups with a value of (p less than 0.05). The best treatment group with the highest mineral content in YT (0%) and YT (95%) with values of 895.53 + 0.04 and 858.83 + 0.01 mg (Ca), 78.83 + 0.01 and 72.20 + 0.00 mg (Mg) as well as 25.87 + 0.28 and 25.85 + 0.28 mg (Fe) were significantly different from YT (50%). However, the highest antioxidant content in the YT treatment (50%) was 78.12+0.10%. The addition of tempeh in the manufacture of yogurt powder is very significantly different from the value (p less than 0.001) of antioxidant content. The development of yogurt powder high in minerals and rich in antioxidants from tempeh as a synbiotic drink can be an alternative in the management of obesity. Abstrak: Kebiasaan mengkonsumsi makanan ultra-olahan berkalori tinggi dan rendah zat gizi, meningkatkan prevalensi obesitas dan defisiensi mineral, seperti : kalsium (Ca), magnesium (Mg) dan zat besi (Fe) . Tujuan penelitian ini, untuk mengetahui kandungan Ca, Mg, dan Fe dan aktivitas antioksidan dalam bubuk yogurt tempe sinbiotik. Penelitian ini terdiri dari tiga perlakuan, dengan penambahan tempe sebanyak 0% (YT 0%), 50% (YT 50%) dan 95% (YT 95%). Kandungan mineral dianalisis dengan metode titrasi permanganometri, sedangkan aktivitas antioksidan menggunakan metode 2,2-diphenyl-1-picrylhidrazyl (DPPH). Penambahan tempe dalam pembuatan bubuk yogurt terhadap kandungan Ca, Mg, dan Fe secara signifikan beda nyata pada semua kelompok perlakuan dengan nilai (p kurang dari 0,05). Kelompok perlakuan terbaik dengan kandungan mineral tertinggi pada YT (0%) dan YT (95%) dengan nilai 895.53 + 0.04 dan 858.83 + 0.01 mg (Ca), 78.83 + 0.01 dan 72.20 + 0.00 mg (Mg) serta 25.87 + 0.28 dan 25.85 + 0.28 mg(Fe) secara signifikan beda nyata dengan YT (50%). Namun, kandungan antioksidan tertinggi pada perlakuan YT (50%) sebesar 78.12+0.10%. Penambahan tempe dalam pembuatan bubuk yogurt sangat signifikan beda nyata dengan nilai (p kurang dari 0,001) terhadap kandungan antioksidan. Pengembangan bubuk yogurt tinggi mineral dan kaya antioksidan dari tempe sebagai minuman sinbiotik dapat menjadi alternatif dalam manajemen obesitas.

Antioxidant Activity Test of "Aia Tempayang" With DPPH Metode (2,2-Diphenyl-1 Picrylhydrazyl) Dera Elva Junita; Gemala Anjani; Muflihatul Muniroh; Nurmasari Widyastuti; Anang M Legowo; Ahmad Syauqy
Jurnal Aisyah : Jurnal Ilmu Kesehatan Vol 7, No 3: September 2022
Publisher : Universitas Aisyah Pringsewu

Aia Tempayang is a traditional West Sumatera drink made from sappan wood (caesalpania sappan), pangdahai/scaphium macropadum, and basil seeds (Ocimum basilicum). Aia tempayang is simple to find and can be found in stalls that sell it in packs. The local society consumes aia tempayang because it is thought to reduce fever and treat canker sores. Sappan wood, pangdahai, and basil have antioxidant, anti-inflammatory, anticancer, and antibacterial properties. Because there has been no research on the health benefits of aia tempayang drink, the goal of this study was to determine the antioxidant activity of aia tempayang drink as well as the antioxidant activity of each ingredient. The DPPH method was used in this study to assess antioxidant activity (2,2-diphenyl-1 Picrylhydrazil). aia tempayang drink by steeping dry sappan wood, pangdahai, and basil seeds in warm water for 20 minutes at 70 Degrees Celsius, then filtering it. As a comparison, aia tempayang wrought material dissolved in ethanol was used. Comparison of components aia tempayang drink S: 56%, KS:9%, BS:35% made in 3 graded doses where dose 1 (S 4 g: KS 0.67 g: BS 2.5 g); dose 2 (S 8 g): KS 1.34 g: BS 5 g); and dose 3 (S 8 g): KS 1.34 g: BS 5 g) (S 16 g: KS 2.68 g : BS 10 g). The results of testing the antioxidant activity of aia tempayang drink showed an IC50 value of 4,417 g/l, while aia tempayang material in ethanol obtained an IC50 value of 2,018 g/ll. This shows that at a concentration of 4,417 g/l it can reduce free radicals by 50% where this result is the same as being located between dose 3 and dose 4. Testing the antioxidant activity of each ingredient according to the dose brewed with warm water obtained IC50 values as follows: 0,852 g/l, pangdahai 0,480 g/l and basil seeds 2,197 g/l. This shows that pangdahai has a high activity compared to sappan wood and basil seed.Abstrak: Aia Tempayang merupakan minuman tradisional khas Sumatera Barat yang berasal dari kombinasi kayu secang (caesalpania sappan) , kembang semangkuk (pangdahai/scaphium macropadum) dan biji selasih (ocimum basilicum). Aia tempayang secara komersial dijual dalam 1 kemasan. Bagi masyarakat sekitar, aia tempayang dikonsumsi karena dipercaya dapat menurunkan panas dan mengobati sariawan. Tujuan penelitian ini adalah untuk mengetahui aktivitas antioksidan minuman aia tempayang serta aktivitas antioksidan rmasing–masing bahan Metode pengujian aktivitas antioksidan yang digunakan dalam penelitian ini adalah metode DPPH (2,2-difenil-1-pikrilhidrazil). Persiapan minuman aia tempayang dilakukan dengan cara bahan kayu secang kering, kembang semangkuk, dan biji selasih diseduh dengan air hangat suhu 70 Derajat Celsius selama 20 menit, lalu disaring. Bahan kering aia tempayang yang dilarutkan dengan pelarut etanol digunakan sebagai pembanding. Perbandingan komponen simplisia aia tempayang yaitu S : 56% , KS :9% , BS : 35% dibuat dalam 3 dosis bertingkat dimana dosis 1 (S 4 g: KS 0,67 g : BS 2,5 g) ; dosis 2 (S 8 g: KS 1,34 g : BS 5 g) dan dosis 3 (S 16 g: KS 2,68 g :BS 10 g). Hasil pengujian aktivitas antioksidan minuman aia tempayang menunjukkan niai IC50 4,417 g/l , sedangkan bahan aia tempayang yang dilarutkan etanol diperoleh nilai IC50 sebesar 2,018 g/l. Hal ini menunjukkan pada konsentrasi 4,417 g/l dapat meredam radikal bebas sebanyak 50% dimana hasil ini sama dengan terletak diantara dosis 3 dan dosis 4.Pengujian aktivitas antioksidan masing–masing bahan sesuai dosis yang diseduh dengan air hangat diperoleh nilai IC50 sebagai berikut kayu secang 0,852 g/l, kembang semangkuk 0,480 g/l, dan biji selasih 2,197 g/l. Hal ini menunjukkan kembang semangkuk memiliki aktivitas yang tinggi dibandingkan kayu secang dan biji selasih.

Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan Rusmiadi, Zulfa Tiara Salsabila; Al-Baarri, Ahmad Ni'matullah; Legowo, Anang Mohamad
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.2.111

Analog nori is made from ingredients other than seaweed using alternative ingredients such as green plant leaves. The innovation of using pohpohan leaves can minimize the import of Porphyra as the main ingredient of nori by the addition of starch and carrageenan as hydrocolloids can improve the nori quality. This research aimed to optimize nori's physical, chemical, and sensory properties from pohpohan leaves by the difference in yam starch ratio and carrageenan concentrations. The research used a factorial Completely Randomized Design (CRD) with a ratio of pohpohan leaves and yam starch (90:10, 80:20, 70:30, w:w) and carrageenan concentrations (2% and 3%). The results showed that the addition of yam starch and carrageenan significantly affected (p<0.05) the tensile strength, moisture content, and ash content and did not significantly affect (p>0.05) the fibre content of nori. The physicochemical quality of nori showed a tensile strength increased between 1.18-7.43 Mpa; water content decreased between 8.43-10.24%, ash content decreased between 10.14-12.96%, and crude fibre decreased between 13.63-16.85%. The sensory evaluation showed that the panellists' preference for nori taste, colour, and texture had a significant effect (p<0.05), with the highest preference value from taste 3.65, colour 4.28, and texture 4.24 on a scale of 1(dislike)-5(like). In contrast, the appearance and aroma of nori had no significant effect (p>0.05).

DIVERSIFIKASI HIWAN TAHU BERBASIS HASIL SAMPING TAHU BAKSO BU PUDJI UNGARAN Pramono, Yoyok Budi; Mulyani, Sri; Abduh, Setya Budi Muhammad; Kamil, Rafli Zulfa; Legowo, Anang Mohamad; Astuti, Ayu Tri; Putri, Deshinta Ramadhani Bastian; Puspita, Diyan Ayu; Lestari, Tiara Yunistha
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 3, No 2 (2022)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v3i2.10981

Ungaran merupakan salah satu kota yang berada di pulau Jawa yang memiliki berbagai jenis makanan salah satunya yaitu tahu bakso. Tahu bakso yang sudah dikenal oleh masyarakat yaitu Tahu Baxo Ibu Pudji. UMKM memproduksi tahu dalam jumlah banyak setiap harinya dan selama proses sortir ditemukan tahu yang tidak memenuhi standar perusahaan yang kurang dimanfaatkan secara optimal banyak di UMKM sering ditemukan tahu yang tidak memenuhi standar perusahaan. Tujuan dari kegiatan pengabdian di UMKM Tahu Baxo Ibu Pudji di Ungaran yaitu untuk memanfaatkan hasil samping (by product) tahu bakso menjadi produk diversifikasi yang bernilai jual tinggi sehingga dapat meningkatkan pendapatan bagi UMKM. Metode yang digunakan dalam pengabdian ini yaitu survei pasar, perencanaan kegiatan, pelaksanaan kegiatan, evaluasi, dan pelaporan hasil. Hasil samping (by product) tahu bakso dapat dimanfaatkan menjadi bahan baku pembuatan produk diversifikasi seperti hiwan tahu untuk meningkatkan nilai ekonomi. Pembuatan hiwan tahu dinilai memiliki inovasi, kreatif, dan aman dikonsumsi oleh seluruh masyarakat. Kegiatan ini dapat menghasilkan produk yang diterima baik oleh panelis dan memiliki hasil yang baik dari segi rasa, tekstur, aroma, dan bentuk.

Uji Penghambatan Reaksi Pencoklatan pada Buah Apel Potong oleh Asam Hypoiodous (HIO) Berdasarkan Deteksi Perubahan Warna Yusuf, Maulana; Legowo, Anang M.; Al-Baarri, Ahmad N.
Jurnal Teknologi Pangan Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2024.20712

Abstrak Reaksi pencoklatan enzimatis pada buah merupakan reaksi yang terjadi karena adanya oksidasi fenol dan melibatkan enzim polifenol oksidase (PPO). Pencegahan reaksi pencoklatan dapat dilakukan dengan menghambat aktivitas PPO, salah satu alternatifnya adalah dengan menggunakan asam hipoiodous (HIO). Tujuan penelitian ini adalah untuk mengetahui kemampuan HIO dalam menghambat reaksi pencoklatan berdasarkan pada perubahan warna pada buah apel. Perubahan warna dianalisis dengan mengamati perubahan warna berdasarkan nilai L*. Hasil penelitian yang diperoleh adalah penurunan nilai L* HIO 0,068 dan 0,090 lebih rendah dibanding HIO 0. Kesimpulannya yaitu HIO terbukti menghambat proses pencoklatan enzimatis pada buah apelAbstract Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of alternative is to use hypoodous acid (HIO). The purpose of this study was to determine the ability of HIO to inhibit the browning reaction and to know the mechanism inhibition type based on the color change in apples. The color change was analyzed by observing the color change based on the L * value. The result of this research is HIO proven to inhibit enzymatic browning process on apple fruit by yielding three Michaelis-Menten curves and has Vmax, Vmax ', Vmax ", Km, Km', Km 'and Ki values respectively of 6,05 ; 5.60; 5.25; 3.05; 2.80; 2.61; and 0.659. In conclusion, HIO can inhibit the process of browning apple with non-competitive inhibition type.

Potensi Susu Fermentasi dalam Mempengaruhi Parameter Furkaniaty, Annisa; Anjani, Gemala; Limijadi, Edward Kurnia Setiawan; Legowo, Anang Mohamad; Syauqy, Ahmad
Journal of Telenursing (JOTING) Vol 6 No 1 (2024): Journal of Telenursing (JOTING)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/joting.v6i1.8372

This study aims to explain the effect of milk on hematological parameters. The method used is a literature review made through a systematic approach, using the PICO method, by searching for articles in the Pubmed, Scopus, and EBSCOhost databases. The research results showed that 425 articles were found, and seven articles met the inclusion criteria; these articles were fermented milk containing lactic acid bacteria, which are probiotics. Fermented milk products such as yogurt, Yakult, kefir, active, fermented goat's milk, and dahi influence hematological parameters. Namely, they can increase hemoglobin, ferritin, and erythrocyte count and reduce MCV. Milk fermentation affects hematological parameters, namely increasing hemoglobin, ferritin, and erythrocyte count and reducing MCV. Keywords: Anemia, Probiotics, Fe Absorption, Fermented Milk, Iron Status

The Effect of Different Temperatures on Addition of Powdered Lactobacillus plantarum Dad-13 on Peanut Chocolate Jam Towards Total Lactic Acid Bacteria (LAB), Sublethal Injury, pH, and Total Acids Rahayu, Rizka Amalia; Kamil, Rafli Zulfa; Legowo, Anang Mohamad
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22183

Lactobacillus plantarum Dad-13 is an indigenous probiotic that was isolated from Dadih. Peanut chocolate jam has the potential to be developed into a probiotic food product. However, peanut chocolate jam involves a heating process which can affect the number of probiotics and their metabolic processes. This research aims to determine the optimal temperature of L. plantarum Dad-13 probiotic powder in addition to peanut chocolate jam products. The different temperatures of probiotic powder L. plantarum Dad-13 addition at 30 oC, 40 oC, 50 oC, and 60 oC were used to measure total lactic acid bacteria (LAB), sublethal injury, pH value, and total acids. Total lactic acid bacteria and sublethal injury were measured by Total Plate Count (TPC), pH value was measured by pH meter and total acids were analyzed using the titration method. Results show significant differences (p<0,05) on total lactic acid bacteria (LAB) and sublethal injury. Total lactic acid bacteria (LAB) resulting in a value of 8.04±0.02 to 7.67±0.05 and sublethal injury 0.04±0.01 to 0.26±0.03. Meanwhile, no significant differences (p>0,05) in pH value (7.20±0.16 to 7.30±0.15) and total acids (0.09±0.01 to 0.08±0.01). The best temperature of L. plantarum Dad-13 probiotic powder addition on peanut chocolate jam was at 30–40 oC because it showed the highest amount of total lactic acid bacteria (LAB) and the least sublethal injury.

THE SUSTAINABILITY ANALYSIS OF THE CHRYSANTHEMUM FLOWER BUSINESS IN BANDUNGAN SUB-DISTRICT SEMARANG DISTRICT Malihatun, Ira; Sumekar, Wulan; Legowo, Anang Mohamad
Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Vol 8, No 2 (2024): June 2024
Publisher : Faculty of Animal and Agricultural Science, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/agrisocionomics.v8i2.20530

Chrysanthemums are ornamental plants with the most production in Indonesia in 2021, amounting to 344,031,088 stalks. One of the largest chrysanthemum producers in Indonesia is the province of Central Java. Bandungan District, Semarang Regency is the largest contributor to chrysanthemum production in Central Java. Bandungan District has a harvest area of 1,692,000 m2 and the highest chrysanthemum production of 121,135,000 stalks compared to other districts, but the productivity is low at 71 stalks / m2 and has an impact on the low profits obtained by chrysanthemum flower farmers. The chrysanthemum business in Bandungan District has the potential to continue to be increased. This can be seen from the strategic role of Bandungan District as the main producer of chrysanthemums in Semarang Regency and in Central Java Province. The demand for chrysanthemum flowers in the market is very high, resulting in the growth of the chrysanthemum flower business is increasing. So efforts are needed to realize the sustainability of the chrysanthemum flower business. The study aims to analyze the sustainability of the chrysanthemum business in terms of social, economic and environmental aspects. The number of samples taken was 72 chrysanthemum farmers by proportional randomsampling in three villages which represented the largest land area. Multidimensional Scaling (MDS) analysis with theRapfish approach is used to see the sustainability status of the chrysanthemum business based on three dimensions, namely social, economic and environmental aspects. Based on the results of the study, the status of the social dimension of thesustainability of the chrysanthemum flower business is classified as less sustainable, with a score of 46.53; the status of the economic dimension is classified as good or very sustainable, the value is 88.35; and the status of the environmental dimension is classified as less sustainable, the value is 27.94.

Intervensi kukis tempe gembus terhadap kadar trigliserida dan tekanan darah pada pasien diabetes melitus tipe 2 Karimah, Asma; Afifah, Diana Nur; Pramono, Adriyan; Seno, Khristophorus Heri Nugroho Hario; Legowo, Anang Mohamad
Holistik Jurnal Kesehatan Vol. 18 No. 6 (2024): Volume 18 Nomor 6
Publisher : Program Studi Ilmu Keperawatan-fakultas Ilmu Kesehatan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/hjk.v18i6.421

Background: Diabetes mellitus (DM) type 2 is a non-communicable disease that is a global health problem. The cause can be low daily fiber intake, so high-fiber diet intervention is recommended in its treatment. Tempe gembus which contains high fiber, is expected to provide sufficient fiber supply for people with DM type 2. Purpose: To analyze the effect of consuming tempe gembus cookies on triglyceride (TG) levels and blood pressure (systolic and diastolic) in patients with DM type 2. Methods: An experimental study with a pre-post randomized control group design was conducted in December 2023-March 2024 in Banyumas Regency involving 36 patients with DM type 2. Participants were randomly divided into two groups (control and intervention). The intervention group consumed 30 g/day of tempe gembus cookies as a substitute for snacks supported by standard DM type 2 care for 28 days. Data analysis used an independent t-test or with 80% power and 95% confidence interval, p value <0.05 indicates a statistically significant difference. Results: There was no statistically significant difference between the two groups in the mean changes in TG levels and blood pressure after the intervention (p = 0.093) for TG levels, p = 0.852 (systolic blood pressure) and p = 0.864 (diastolic blood pressure). However, clinically the intervention was able to reduce TG levels by 71 mg/dL (p = 0.039) and diastolic blood pressure by 4.62 mmHg, this decrease was better when compared to the control group. Conclusion: High-fiber dietary interventions accompanied by consistent lifestyle changes can help manage TG levels and blood pressure, especially in patients with DM type 2. Keywords: Blood Pressure; Diabetes Mellitus Type 2; Tempe Gembus Cookies; Triglycerides. Pendahuluan: Diabetes melitus (DM) tipe 2 merupakan penyakit tidak menular yang menjadi permasalahan kesehatan secara global. Penyebabnya dapat berupa asupan serat harian yang rendah, sehingga intervensi diet tinggi serat disarankan dalam penanganannya. Tempe gembus yang mengandung serat tinggi, diharapkan dapat menyediakan pasokan serat yang mencukupi untuk pasien DM tipe 2. Tujuan: Untuk menganalisis pengaruh konsumsi kukis tempe gembus terhadap kadar trigliserida (TG) dan tekanan darah (sistolik dan diastolik) pada pasien DM tipe 2. Metode: Studi eksperimental dilakukan menggunakan desain pre-post randomized control group, dilakukan pada bulan Desember 2023-Maret 2024 di Kabupaten Banyumas yang melibatkan 36 pasien DM tipe 2.partisipan dibagi menjadi dua kelompok secara acak (kontrol dan intervensi). Kelompok intervensi mengonsumsi kukis tempe gembus sebanyak 30 g/hari sebagai pengganti makanan selingan didukung dengan perawatan standar untuk DM tipe 2 selama 28 hari. Analisis data menggunakan independen t-test atau dengan daya 80% dan derajat kepercayaan 95%. Nilai p <0.05 menunjukkan adanya perbedaan yang bermakna secara statistik. Hasil: Tidak ada perbedaan yang bermakna secara statistik dari kedua kelompok dalam perubahan rerata kadar TG dan tekanan darah setelah intervensi (p=0.093) untuk kadar TG, p =0.852 (tekanan darah sistolik) dan p =0.864 (tekanan darah diastolik). Namun, secara klinis intervensi mampu mengurangi kadar TG sebesar 71 mg/dL (p =0.039) dan tekanan darah diastolik sebesar 4.62 mmHg, penurunan ini lebih baik jika dibandingkan kelompok kontrol. Simpulan: Intervensi diet tinggi serat disertai dengan perubahan gaya hidup secara konsisten dapat membantu pengelolaan kadar TG dan tekanan darah, terutama pada pasien dengan DM tipe 2. Kata Kunci: Diabetes Melitus Tipe 2; Kukis Tempe Gembus; Tekanan Darah; Trigliserida.

Shelf Life Estimation of Probiotic Peanut Chocolate Jam by Accelerated Shelf Life Testing (ASLT) Method Kamil, Rafli Zulfa; Legowo, Anang Mohamad; Qatrunnada, Filzah Amanina; Sari, Yuli Perwita
Journal of Applied Food Technology Vol 11, No 2 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22990

Probiotics are beneficial bacteria found in probiotic products that can maintain the balance of microflora in the gut. Peanut chocolate jam has the potential to be developed into a probiotic food product. However, the shelf life of this product has not been determined so it is necessary to determine the shelf life using the Accelerated Shelf Life Testing method. This method uses the Arrhenius approach. Determination of shelf life through the calculation of total lactic acid bacteria, aw value, pH value, and total acid during storage. The storage of probiotic peanut chocolate jam used three temperature treatments: 4 ℃, 30 ℃, and 37 ℃. Observations of samples stored at 4 ℃ were made every 5 days until day 25, while samples at 30 ℃ and 37 ℃ were made every 3 days until day 15. The data were analyzed using Microsoft Excel 2016 through the presentation of data in the form of a scatter diagram accompanied by a trendline and then described descriptively. The shelf life of probiotic peanut chocolate jam based on best before stored at 4 ℃, 30 ℃, and 37 ℃ were 49.52 days; 10.98 days; and 7.64 days, respectively. The jam can still be consumed up to 255.29 days; 86.73; and 66.89 days but no longer has the benefits of the probiotics.

Co-Authors Achmad Zulfa Juniarto Achmad Zulfa Juniarto Adriyan Pramono Afina Rahmani Agus Setiadi Ahmad Ni’matullah Al-Baarri Ahmad Ni’matullah Al-Baarri Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ailsa Afra Mawarid Al-Baarri*, Ahmad Ni’matullah Al-Baarri, Ahmad N. Al-Baarri, Ahmad Ni'matullah Albertus Carolus Dito Wratsongko Amalia Husna Septiani Amanda Liana Aristya Ananda, Azzahra Damia Angela Nitia Nefasa Anjani, Gemala Annisa Peby Amalya Antonius Hintono Anugrah Tamam Basroni Arganis, Lusida Mulia Arisa Puji Lestari Aryani, Yovita Astuti, Ayu Tri Baginda Iskandar Moeda Tampoebolon Bagus Fitriansyah Bhakti Etza Setiani Cecilia S Kristin Chindy Iswara Sembiring Cicilia Nuryati Cleopatra Hendria Dea Kumala Ardianti Dera Elva Junita Dewi Indah Sari Diah Rahma Suryani Diana Nur Afifah, Diana Nur Diana Nur Fitri Dika Intan Ayudiaswati Dita Desnasari Dita Yuzianah Edward Kurnia Setiawan Limijadi Edward Kurnia Setiawan Limijadi, Edward Kurnia Setiawan Elygio, Yudhistira Denta Endang Mahati Endang Sutriswati Rahayu Etika Ratna Noer Evan Kaka Demasta Fahmi Arifan Ferdina Vera Kesuma Marfiyanti Fitria Ningrum Furkaniaty, Annisa Galuh Hayu Kinasih Gemala Anjani Hadipernata, Mulyana Handaruwulan, Azzahra Salsabila Handoko, Nisfa Rama Kamila Harisun Binti Ya’acob Heni Rizqiati Heni Rizqiati Himawan Wahyu Pamungkas Indah Pratiwi Mahardita Santoso Indira Susi Nur Anisa Jatu Megantari Jeki Wibawanti Kamil, Rafli Kamil, Rafli Zulfa Kardina Enny Dian Kumalasari Karimah, Asma Khasanah, Siti Khuswatun Kheptin Mentary Farizha Kusmiyati Tjahjono Kusrahayu Kusrahayu Kusumastuti, Maela Rizky Laili Izzati Lestari, Arisa Puji Lestari, Tiara Yunistha Lusida Mulia Arganis M T Fawaid M. Sulchan Malihatun, Ira Masykuri masykuri Maulana Yusuf Maulana Yusuf Mauly Nabia Susanto Mega Silvia Pratiwi Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Mochammad Dicky Zulkharisma Muflihatul Muniroh Muflihatul Muniroh Muhammad Thoriqul Fawaid Mukson Mukson Mukson Mukson Mukti, Naura Poetry Nadima Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyani , Sri Nabila, Aulia Zalfa Nanik Hamidah Nashihatul Fuadah Natalia Putri Erva Simbolon Noor Wijayahadi Norhaslinda Arun Norhaslinda Arun Nur Amala Nurmasari Widyastuti Nurwantoro . Nurwantoro Nurwantoro Pangestika, Widia Permadi, Selma Noor Purwoko, Agus Puspita, Diyan Ayu Putra Candra Nugraha Putra, Hega Bintang Pratama Putri, Deshinta Ramadhani Bastian Putri, Jessica Aryani Qatrunnada, Filzah Amanina Radia Juliasti Rahayu, Rizka Amalia Rahim Fajar Pangestu Rani Oktaviani Saraswati Rara Yurisha Trisnaningtyas Raya, Maxianus Kopong Rena Budiyatri restuning tri laksmi Rhema Nafiri Syalom Risfaheri Risfaheri Rita Miranda Rusmiadi, Zulfa Tiara Salsabila Sapto Pamungkas Sapto Pamungkas Sari Bema Ramdika Sari, Yuli Perwita Sembiring, Rinawati Seno, Khristophorus Heri Nugroho Hario Setya Budi Muhammad Abduh, Setya Budi Muhammad Setyabudi, Francis M.C. Sigit Setyoningsih Budirahayu Silviana Silviana Siska Agustina Dwi Haryanti Siti Fatimah-Muis Siti Susanti Siti Susanti Siti Susanti, Siti Soepardie , Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Suharso Suharso Suharso Suharso Suharso Suharso Suliasih Suliasih Suranto Moch Sayuthi Sutaryo Sutaryo Swastika Dewi Tisqa Rizky Quna Tri Utami Umar Santoso Urai, Asya Sabila Wardhani, Febrianinta Wibawanti, Jeki Wibawanti, Jeki Mediantari Wahyu Widia Pangestika Widia Pangestika Widia Pangetika Wildan Alfira Gusrianto Wisnu Broto Wisnu Broto Wisnu Broto Wisnu Broto Wulan Sumekar, Wulan Yoga Pratama Yoga Pratama Yoga Pratama Yora Nindita Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudi Pranoto Yuli Rohidayah Yulian Dwi Anggraeni Puspa Handoko Yulindha Yulindha Zulfanita Zulfanita

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