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All Journal Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Jurnal Aplikasi Teknologi Pangan Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Community Development Journal: Jurnal Pengabdian Masyarakat 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 Health Professions Immunology & microbiology Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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PENGARUH FERMENTASI BAKTERI ASAM LAKTAT TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR ANTOSIANIN BUAH DUWET (Syzygium cumini) Kam Natania
FaST : Jurnal Sains dan Teknologi Vol. 3 No. 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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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%.
TRAINING ON MAKING FUNCTIONAL FOOD PRODUCTS BASED ON GLUTINOUS CORN FLOUR Tagor M. Siregar; Julia Wijaya; Natania Natania; Titri Siratantri; Florecita Sanaky; Evelyn Chen; Keshia Wela
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 6 (2025): Vol. 6 No. 6 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i6.46870

Abstract

The Women Farmers Group (KWT) Forum in Tangerang Selatan is a community group that engages in cultivating spices and other food crops like chilies, cauliflower, tomatoes, cucumbers, Pok Choy, and red spinach. Since the beginning of 2023, the Tangerang Selatan KWT Forum has been cultivating glutinous corn, which is a food crop with the potential to provide health benefits and added economic value for the community. The Tangerang Selatan KWT Forum has limited knowledge about the health benefits and how to process glutinous corn plants into functional food products. Community Service Activities (PkM) of the UPH Food Technology Study Program in the form of training in making functional food products based on glutinous corn flour can be a solution to overcome this condition. This training activity is carried out through the preparation and implementation stages. In the preparation stage, a trial process was conducted to determine the best preparation procedure and formulation for the instant glutinous corn soup product at the Food Processing Laboratory of the UPH Food Technology Study Program. The final preparation stage consists of preparing a training video. The training was conducted on September 21 2023 and was attended by 35 participants. The results of the evaluation of the implementation of training activities based on filling out questionnaires showed that all (100%) participants stated that this activity was well attended, useful, and very interesting. As a result of the training, making instant glutinous corn soup can become an alternative daily activity for members of the KWT Forum in Tangerang Selatan, providing health and economic benefits for the community.
Co-Authors Andrew Andrew Christine Joannita Kurniawan Christopher Imansantoso Rimba Dela Rosa Edison Sutiyono Eveline Eveline Evelyn Chen Florecita Sanaky Giovani Fransisca Setiawan Handayani, Ratna Herry Cahyana Jennifer Alvionita Julia Wijaya Keshia Wela Leonardus Broto Sugeng Kardono Lucia Crysanthy Soedirga Maurelle Nolita Melanie Cornelia, Melanie Nuri Arum Anugrahati Tagor M. Siregar Titri Siratantri Veliana Lim