Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Jurnal Aplikasi Teknologi Pangan Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Prosiding Konferensi Nasional PKM-CSR
Kam, Natania
Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
Encapsulation of Soursop (Annona muricata Linn.) Leaf Tea Extract Using Natural Mucilage Melanie Cornelia; Kam Natania; Herry Cahyana; Edison Sutiyono
Reaktor Volume 19 No. 1 March 2019
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.526 KB) | DOI: 10.14710/reaktor.19.1.26-33

Abstract

The bioactively rich soursop leaf extract can be encapsulated inside several natural coating materials. The extract of soursop leaf has been found to contain many bioactive compounds such as various phenolic compounds that are beneficial for anticancer, antidiabetic and many other health benefits. However due to the sensitive nature of the bioactive molecules, encapsulation procedure was applied to prolong the activity of the biomolecules. Capsule materials used in this experiment were obtained from natural extract of Okra mucilage, Aloe vera mucilage and Maltodextrin-WPI mixture to protect the unstable bioactive compounds. Homogenation time using ultrasonication and Core to Coating ratio was differed to observe the optimum encapsulation process. The encapsulation efficiency, release factor ability, size distribution and its correlation with bioactive stability are observed using Total Phenolic methods and Antioxidant Activity before and after encapsulation. Aloe vera gave best encapsulation efficiency (88-91%) while microcapsule made with Okra gave the best antioxidant activity (DPPH IC50 633-710ppm), and maltodextrin-WPI gave best powder recovery (yield 70-73%). Keywords: aloe mucilage, antioxidant activity,  encapsulation, okra mucilage, soursop tea extract
Characterization of Antimicrobial Edible Films with Single and Double Emulsions from Clove (Syzygium aromaticum) Oil Kam Natania; Giovani Fransisca Setiawan
Reaktor Volume 20 No.1 March 2020
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.726 KB) | DOI: 10.14710/reaktor.20.1.38-46

Abstract

Clove oil as a potent antimicrobial agent was added to enhance the properties of edible films. Clove oil was converted to single and double emulsion emulsions for homogenous dispersion in a starch based edible film suspension. Double emulsion was made with two steps emulsification with CaCl2 as inner water phase and guar gum as outer water phase. Single emulsion was prepared similarly without inner water phase. The physico-chemical characteristics and the antimicrobial activity of the of starch-based edible film added with the emulsion were observed. MBC/MFC of clove oil was determined against E. coli, S. aureus, R. stolonifer, and A. niger which gives value of 1.95, 1.46, 0.52, and 0.35 mg/ml respectively.  Incorporation of different emulsions on starch-based edible films affect the properties of resulting edible films by increasing thickness, opacity, elongation at break, water vapor transmission rate, and swelling index. Both emulsions showed comparable physicochemical characteristics such as thickness, WVTR, and swelling index value. However, double emulsion produced more superior edible films in terms of tensile strength and antimicrobial activity. 15% addition of double emulsion were able to show strong antimicrobial activity with inhibition zone of more than 8.0 mm for E. coli and 24.0 mm for R. stolonifer.Keywords: clove oil; edible film; single and double emulsion 
KARAKTERISTIK SENSORI DAN FISIK KULIT PANGSIT GORENG DENGAN SUBSTITUSI TEPUNG YANG BERBEDA PADA PENYIMPANAN DINGIN DAN BEKU Nuri Arum Anugrahati; Natania Natania; Andrew Andrew
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.643 KB) | DOI: 10.19184/j-agt.v11i02.6524

Abstract

Wonton wrapper is a type of pasta that has a similar composition with noodle, such as wheat flour, water, egg, salt, and kansui. Indonesian people has also consumed wonton wrapper but it has been limited due to the difficulty of wheat flour supply as it’s main ingredient. To reduce the dependency of imported wheat flour, this experiment was held to determine tapioca, sago, and glutinous rice as a substitute to wheat flour. The aims of this research were to determine the type of flour to substitute wheat flour in fried wonton wrapper making, to determine the protein percentage of wheat flour in fried wonton wrapper making, and to determine the sensory and physical characteristics of wonton wrapper on cold and frozen storage. This research was conducted by RAL (completely randomized design) using two treatment factors are three kinds of flour (tapioca, sago, and glutinous rice) and three substitution level of concentration (15, 30, and 45%). The organoleptic result showed that fried wonton wrapper made from medium protein wheat flour with 30% tapioca flour substitution was the best treatment to produce a good quality since it had a higher crunchiness, acceptance, and substitution level. Sensory and physical characteristics of wonton wrapper has been maintained during 4 weeks of freezing storage. Keywords: fried wonton wrapper, wheat flour, tapioca
PENGARUH FERMENTASI BAKTERI ASAM LAKTAT TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR ANTOSIANIN BUAH DUWET (Syzygium cumini) Kam Natania
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

Bakteri Asam Laktat memiliki kemampuan untuk menguraikan senyawa fenolik yang berkorelasi terhadap aktivitas antioksidan dari buah dan sayuran. Penelitian ini bertujuan melihat pengaruh perubahan dari senyawa fitokimia dan aktivitas antioksidan dari buah duwet, yang difermentasi dengan beragam jenis bakteri asam laktat. Buah Duwet kaya akan antioksidan, terutama disebabkan oleh kandungan antosianinnya.  Bakteri asam laktat yang digunakan didalam penelitian ini adalah  Lactobacillus plantarum yang  merupakan bakteri asam laktat heterofermentatif dan  Lactobacillus acidophilus bakteri asam laktat yang bersifat homofermentatif dan bakteri asam laktat alami yang berasal dari proses fermentasi garam.  Buah duwet yang sudah difermentasi kemudian di maserasi dengan menggunakan senyawa polar dan kemudian dianalisa kandungan fitokimia dan aktivitas antiosidannya selama 24 hari fermentasi. Dari hasil analisa terlihat jenis bakteri asam laktat dan lama periode fermentasi mempengaruhi perubahan kandungan fitokimia dan aktivitas antioksidan dari buah duwet. Aktivitas antioksidan tertinggi didapatkan dari buah duwet yang difermentasi oleh Lactobacillus plantarum dengan peningkatan aktivitas antioksidan 64.03% lebih tinggi setelah 17 hari fermentasi dan diikuti oleh peningkatan  total fenolik, flavonoid dan antocyanin sebesar  101.11, 123.54, dan 56.34%.
PEMANFAATAN BUBUK AMAZAKE UMBI GEMBILI (Dioscorea esculenta Lour. Burkill) SEBAGAI SUBSTITUSI GULA DALAM PEMBUATAN ROTI [UTILIZATION OF LESSER YAM (Dioscorea esculenta Lour. Burkill) AMAZAKE POWDER AS SUGAR SUBSTITUTE IN BREAD MAKING] Christopher Imansantoso Rimba; Natania Natania
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

Lesser yam (Dioscorea esculenta Lour. Burkill), or called as Gembili in Indonesia, is one of the tubers from Dioscorea family. However, utilization of lesser yam is still low in Indonesia. One way to utilize lesser yam is by fermentation. Amazake is a sweet fermented beverage originating from Japan. It is made by utilizing koji mold (Aspergillus oryzae) into rice. Since amazake rich in sugar, it could be utilized as sugar substitute in bread making. Fermenting lesser yam with koji is possible in producing amazake made from lesser yam. Dried lesser yamamazake was size reduced to produce lesser-yam amazake powder as sugar substitute in bread making. Thus, the aim of this research was to analyze whether there are effects in substituting sugar with lesser yam-amazake powder towards physical, chemical and sensory characteristics of the bread loaves. Four designated fermentation times (24/48/72/96 hours) were used and analyzed. Based on total sugar content and reducing sugar content, there was significant difference shown at lesser yams that had been fermented for 72 hours while there was no difference in gas production capacity. Thus, 72 hours of fermentation in producing lesser yamamazake powder was used to be utilized in bread making since 1 gram of lesser yam-amazake powder was equivalent with 31 mg of sucrose. As for second research stage, physical and sensory aspects of bread made from sucrose and lesser yam-amazake powder was analyzed to understand the effect of sugar substitution. Lesser yam-amazake powder was found to slightly affect physical characteristics while did not give any differences in sensory evaluation. ABSTRAKUmbi gembili (Dioscorea esculenta Lour. Burkill) merupakan salah satu umbi dari genus Dioscorea. Namun, pemanfaatan umbi gembili ini masih tergolong rendah di Indonesia. Salah satu cara pemanfaatan umbi gembili adalah dengan fermentasi. Amazake merupakan minuman fermentasi yang berasal dari Jepang dengan bantuan kapang koji (Aspergillus oryzae). Amazake tinggi akan gula sehingga dapat digunakan sebagai substitusi gula dalam pembuatan roti. Umbi gembili dapat digunakan sebagai salah satu bahan dasar dalam pembuatan amazake. Amazake umbi gembili yang telah dikeringkan akan melalui proses pengecilan ukuran untuk menghasilkanbubuk amazake yang akan digunakan sebagai substitusi gula dalam pembuatan roti. Tujuan penelitian ini adalah untuk melihat apakah ada efek dalam substitusi gula dengan bubuk amazake umbi gembili terhadap karakteristik fisik, kimia, dan sensori roti yang dihasilkan. Empat waktu fermentasi (24/48/72/96 jam) digunakan dan dianalisis. Berdasarkan jumlah total gula dan gula pereduksi, terdapat perbedaan signifikan pada umbi gembili yang difermentasi selama 72 jam, namun tidak terdapat perbedaan signifikan pada uji kapasitas produksi gas.  Sehingga, waktu fermentasi terpilih adalah 72 jam, dimana 1 gram bubuk amazake umbi gembili setara dengan 31mg sukrosa. Pada tahap penelitian kedua, karakteristik fisik, kimia dan sensori dari roti yang dibuat menggunakan sukrosa dan bubuk amazake gembili dianalisis untuk mengetahui efek dari substitusi gula. Hasil analisis menunjukkan bahwa penggunaan bubuk amazake gembili sedikit mempengaruhi karakteristik fisik roti namun tidak memberikan perbedaan signifikan pada evaluasi sensori roti.  Kata kunci: amazake, Aspergillus oryzae, roti, substitusi gula, umbi gembili
Studi Karakteristik Dan Stabilitas Pengemulsi Dari Bubuk Lendir Okra (Abelmoshus esculentus) Veliana Lim; Leonardus Broto Sugeng Kardono; Natania Kam
Jurnal Aplikasi Teknologi Pangan Vol 4, No 3 (2015): Agustus 2015
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (548.808 KB) | DOI: 10.17728/jatp.v4i3.135

Abstract

Penelitian bertujuan untuk menganalisis sifat fisikokimia Bubuk Lendir Okra (BLO) dan stabilitas emulsi minyak dalam air dengan BLO sebagai pengemulsi. Lendir okra memiliki kemampuan untuk membentuk emulsi yang stabil. Lendir diekstraksi dengan metode ekstraksi cair dan microwave yang kemudian diisolasi dan dikeringkan untuk mendapatkan BLO. Rendemen BLO yang dihasilkan adalah 11,84%. Warna BLO yang dihasilkan adalah coklat kemerahan. Analisis proksimat menunjukkan bahwa BLO didominasi oleh karbohidrat. Analisis FTIR menunjukkan bahwa BLO tersusun dari galaktosa, rhamnosa, dan asam galakturonik. Protein penyusun BLO tersusun atas asam amino hidrofilik dan hidrofobik. Emulsi dengan BLO, stabil dalam berbagai kondisi kekuatan ion (0-1000 mM), suhu (suhu kamar [RT] - 90°C), dan pH (2 - 9). Dibandingkan dengan pengemulsi nabati berbasis polisakarida lainnya (Arabic Gum [AG], Guar Gum [GG], dan Xanthan Gum [XG]), daya serap air dan stabilitas emulsi BLO paling tinggi, daya serap minyak BLO tidak berbeda signifikan (p<0,05), dan aktivias emulsi BLO berada di posisi kedua terendah.
Development of Antimicrobial Edible Film Enriched with Double Emulsion of Cinnamon (Cinnamomum burmannii) Essential Oil Kam Natania; Jennifer Alvionita; Dela Rosa
Teknotan: Jurnal Industri Teknologi Pertanian Vol 16, No 1 (2022): TEKNOTAN, April 2022
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol16n1.10

Abstract

The edible film can be used as a carrier of bioactive compounds that contributed to the shelf life or nutritional benefit of food products; however, the addition of bioactive compounds relied greatly on the compatibility of the bioactive compound toward the edible film matrix. Most of the bioactive compounds are nonpolar which incompatible with the polar nature of the edible film. In this research, the nonpolar essential oil of cinnamon, a potent antimicrobial agent, was made into a double emulsion. The double emulsions were made through a two steps emulsification stages, with CaCl2 as the inner water phase and guar gum as the outer water phase. The physicochemical characteristics (stability, viscosity, and droplet size) and the antimicrobial activity of the double emulsion were observed. The double emulsion showed stability up to 7 days of storage at room temperature with high antimicrobial activity; MBC values of 0.86, 1.37, 0.31, and 0.51 mg/mL against E. coli, S. aureus, R. stolonifera, and A. niger, respectively. Different concentrations (5%,10%,15%) of both emulsions were added into edible film suspension. The formation of double emulsion showed a promising result as a means to incorporate nonpolar compounds into basic edible film formulation to increase its functional properties while retaining their physicochemical characteristic. All formulations showed good edible film characteristics, with edible film with 8% essential oil showing a high inhibition zone (15.81 dan 6.92 mm) toward E. Coli and R. stolonifer, 0.0052 mm thickness, the tensile strength of 6.32 MPa, 13% elongation and WVTR of 1.06 g/cm2.h.
Penyuluhan Mengenai Pengenalan Pangan Fungsional Di GSJA Hosana, Kabupaten Bogor Adolf Parhusip; Natania Natania; Ratna Handayani; Eveline Eveline
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 2 (2019): Peran Perguruan Tinggi dan Dunia Usaha dalam Mempersiapkan Masyarakat Menghadapi Era I
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.298 KB) | DOI: 10.37695/pkmcsr.v2i0.682

Abstract

Masyarakat mulai menyadari akan pentingnya fungsi makanan, bukan hanya sebagai kebutuhan nutrisi melainkan juga sebagai alat penunjang kesehatan maupun sebagai obat. Makanan yang memiliki fungsi tambahan ini dikenal sebagai makanan fungsional, sifat fungsional ini dapat merupakan karakter alami dari makanan, merupakan karakter yang ditambahkan, atau ditingkatkan. Oleh karena pangan fungsional sendiri masih merupakan istilah yang baru, masih belum ada peraturan yang jelas mengenai batasan-batasan definisi dari pangan fungsional, serta masih rendahnya pengawasan terhadap klaim-klaim kesehatan yang dimiliki oleh pangan fungsional. Klaim fungsional dari bahan pangan juga sering dieksploitasi oleh produsen untuk meningkatkan ketakutan di masyarakat tanpa didukung oleh bukti-bukti ilmiah. Melihat banyaknya informasi yang tidak bertanggungjawab ini, pihak yayasan GSJA Hosana, mengajukan permintaan kepada Jurusan Teknologi Pangan UPH, untuk memberikan penyuluhan mengenai teknik dan cara pengolahan makanan yang aman serta pengenalan terhadap bahan pangan fungsional, kepada orangtua murid dan jemaat gereja di GSJA Hosana. Yayasan GSJA Hosana membina sekolah SDS Hosana dan juga sebuah jemaat gereja, di daerah rancabungur, Bogor. Penyuluhan ini bertujuan untuk menambah wawasan dan menghubungkan masyarakat awam dengan kemajuan penelitian dibidang sains dan teknologi.
WORKSHOP ON THE MAKING OF TEA-BASED BURSTING BOBA AT SMA KRISTEN KARUNIA JAKARTA Lucia Crysanthy Soedirga; Nuri Arum Anugrahati; Natania Natania; Maurelle Nolita; Christine Joannita Kurniawan
Jurnal Sinergitas PKM & CSR Vol 7, No 2 (2023): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i2.7416

Abstract

Tea is one of the beverages widely consumed due to its functional aspects, yet its applications remain limited primarily to brewing. Another product that has gained significant popularity among the community, especially school-age children, is bursting popping boba due to its explosive sensation in the mouth. Bursting popping boba is produced using the spherification technique, a molecular gastronomy component. It is commonly based on sugar or syrup solutions. One approach that can enhance tea product diversification is transforming it into bursting popping boba. However, tea-based bursting popping boba has yet to be widely recognized by the public, exceptionally high school students. Hence, there is a need for a workshop on the production of bursting popping boba. This workshop was held on November 4, 2022, at SMA Kristen Karunia Jakarta. The Community Service Program activity was successfully executed and received positive feedback from the high school students of SMA Kristen Karunia Jakarta, as indicated by the questionnaire results. Specifically, 97.5% of the participants found this activity beneficial and informative. In comparison, 92.5% expressed interest in participating in such activities again. 
Co-Authors Andrew Andrew Christine Joannita Kurniawan Christopher Imansantoso Rimba Dela Rosa Edison Sutiyono Eveline Eveline Giovani Fransisca Setiawan Handayani, Ratna Herry Cahyana Jennifer Alvionita Leonardus Broto Sugeng Kardono Lucia Crysanthy Soedirga Maurelle Nolita Melanie Cornelia, Melanie Nuri Arum Anugrahati Veliana Lim