Article Per Year (5 Year)
p-Index From 2021 - 2026
1.259
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Agroindustri agriTECH Journal of Natural Sciences and Mathematics Research Jurnal Sains dan Teknologi Pangan Chimica et Natura Acta Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Tropical AgriFood AGRIC Journal Science of Biodiversity Journal Science of Biodiversity
Lydia Ninan Lestario
Universitas Kristen Satya Wacana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Social Sciences Other

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 27 Documents
Search

 1   2   3 
PENGARUH INTENSITAS CAHAYA TERHADAP DEGRADASI WARNA AGARAGAR YANG DIWARNAI SARI UMBI BIT MERAH (Beta vulgaris L. var. rubra L.) Lydia Ninan Lestario; Noviana Gunawan; Yohanes Martono
Agric Vol. 25 No. 1 (2013)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2013.v25.i1.p42-50

Abstract

The aims of this research were to determine the concentration of beetroot juice in jelly which panelists like best; to determine the color degradation rate constant in jelly colored with beetroot juice caused by sunlight and fluorescent light; and color degradation rate constant of jelly colored with synthetic colorant.The organoleptic test used 2,5 percent; 5 percent; 7,5 percent; 10 percent; and 12,5 percent beetroot juice and permitted synthetic colorant for food. The light intensity to test the beetroot color stability in jelly were 879,06 lux, 1.688,54 lux, 2.342,2 lux and 6.752,2 lux.The results showed that the concentration of beetroot juice which panelists like best was 5 percent.; The color degradation rate constant of jelly colored by 5 percent beetroot juice on intensity 879,06 lux was 0,0468 hour-1; 1.688,54 lux was 0,0565 hour-1; 2.342,2 lux was 0,0653 hour-1;6.752,2 lux was 0,0887 hour-1. The higher the light intensity, the higher the degradation constant rate.
EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI Martinus Andree Wijaya Setiawan; Erik Kado Nugroho; Lydia Ninan Lestario
Agric Vol. 27 No. 1 (2015)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2015.v27.i1.p38-43

Abstract

The aim of this research was to know most effective solvent comparison (ethanol, ethanol:HCL, ethanol: Citric Acid) on the betacyanin extract properties from Beet Peel. The characteristic of Beet Peel contain 82,85 percent water, fiber 5,95 percent, ash 1,33 percent, and lipid 0,31 percent. The research was also aimed to know potential of Beet Peel for narutal dyes. This research was conducted only to compare effectivity of three different solvent that use to extract Beet Peel, temperature that use for extraction are the same at 30oC for 40 minute. The bestcharacteristic of extract was obtained from the ethanol:HCL with betalain of 2,4535 mg/100g.
Analisa Pigmen Monascus sp yang Ditumbuhkan pada Berbagai Varietas Beras dhanang puspita; Lydia Ninan Lestario; Fitri Hayuningrat Al-janati
Journal Science of Biodiversity Vol 4 No 1 (2023): April 2023
Publisher : Program Studi Biologi, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jsb/vol4i1pp6-11

Abstract

Monascus sp adalah salah satu organisme multiseluler yang mampu menghasilkan pigmen alami. Monascus dapat tumbuh di media yang mengandung pati. Monascus dapat tumbuh di media yang mengandung pati. Pigmen Monascus banyak digunakan sebagai pewarna makanan dan minuman, karena tidak beracun. Beras banyak digunakan sebagai media pertumbuhan, salah satunya digunakan untuk produksi angkak. Penelitian ini bertujuan untuk menganalisa jenis-jenis pigmen yang dihasilkan oleh Monascus sp yang ditumbuhkan di beberapa jenis varietas beras. Penelitian ini terdiri dari 3 tahap yaitu; isolasi Monascus sp, produksi pigmen, ekstaksi dan analisa pigmen. Hasil penelitian menunjukan, semua jenis beras dapat dijadikan media pertumbuhan Monascus sp. Terdapat 5 jenis pigmen yang dapat diidentifikasi yaitu;
Effect of Maltodextrin Concentration on Anthocyanin Content and Antioxidant Activity of Rukem Fruits Extract Powder Lydia Ninan Lestario; Melanie Melanie; Monika Rahardjo
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.142

Abstract

Rukem (Flacourtia rukam Zoll. & Mor.) is an Indonesian tropical fruit with purple peel indicating anthocyanin content; therefore, the fruit can be a potential source of natural colorant. However, anthocyanins are commonly unstable and reactive towards temperature, light, and oxygen. For this reason, encapsulation process is an attempt to improve its stability. The aim of this research was to determine the most efficient concentration of maltodextrin to coat the anthocyanins in rukem fruit, considering the total anthocyanin and antioxidant activity. The fruit was extracted with several concentrations of citric acid 0.5, 1, 2, 3, 4, 5 % (b/v), and the optimal concentration was used to extract anthocyanin. The extract was then mixed with maltodextrin at following concentrations: 40, 50, 60, 70, and 80% (w/v). The mixture was homogenized, then spray-dried with spray dryer Lab Plant SD-05, Keison, UK. The dried samples were analyzed for chemical (moisture, ash, pH, anthocyanin, antioxidant activity) and color (L*, a*, b*) properties. The results showed that 5% citric acid and 40% maltodextrin (w/v) gave the most efficient yield of extraction, and the best effects on anthocyanins powder, resulting in the highest antioxidant activity (74.28± 0.41%), total anthocyanins (3.96±0.08 mg/100 g), encapsulation efficiency (19.26±0.41%) and color values of L* 87.46±0.07; a* 16.21±0.09, and b* -1.60±0.02.
Perbandingan Sifat Kimia dan Sensori terhadap Penggunaan Madu, Gula Jagung, dan Gula Pasir pada Fermentasi Kombucha Prasojo, Rachel Immelda Intan; Lestario, Lydia Ninan; Rahardjo, Monika
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.47435

Abstract

Masyarakat di Indonesia memiliki kebiasaan meminum teh pada berbagai kesempatan seperti saat makan, bersantai, ketika bertamu, saat perjalanan, saat berada dikantor, dan pada berbagai kesempatan lainnya. Saat ini meminum teh sudah menjadi tren minuman kesehatan dan lifestyle. Teh memiliki khasiat mengurangi risiko penyakit jantung, penyakit kardiovaskuler, dan kanker serta menjadi antidiabetes dan anti-penuaan. Manfaat teh dapat ditingkatkan jika terdapat proses fermentasi didalamnya dengan bantuan mikroorganisme sehingga menghasilkan produk minuman yang disebut kombucha atau tea cider. Pemanis merupakan bahan yang digunakan sebagai nutrisi bagi bakteri dan khamir yang berperan dalam proses pembentukan kombucha dan hasil sampingnya berupa SCOBY. Tujuan dari artikel ini adalah untuk mengetahui pengaruh perbedaan pemanis pada fermentasi kombucha terhadap sifat fisikokimia dan sensori yang dihasilkan. Jenis penelitian yang akan dilakukan adalah deskriptif kuantitatif dengan tahapan penelitian. Beberapa tahap penelitian yang akan dilakukan antara lain pembuatan teh kombucha dengan formulasi gula pasir, madu, dan gula jagung; uji kadar gula; uji aktivitas antioksidan, uji pH; uji sensori; dan analisa data.
Analisa Pigmen Monascus sp yang Ditumbuhkan pada Berbagai Varietas Beras puspita, dhanang; Lestario, Lydia Ninan; Al-janati, Fitri Hayuningrat
Journal Science of Biodiversity Vol. 4 No. 1 (2023): April 2023
Publisher : Program Studi Biologi, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jsb/vol4i1pp6-11

Abstract

Monascus sp adalah salah satu organisme multiseluler yang mampu menghasilkan pigmen alami. Monascus dapat tumbuh di media yang mengandung pati. Monascus dapat tumbuh di media yang mengandung pati. Pigmen Monascus banyak digunakan sebagai pewarna makanan dan minuman, karena tidak beracun. Beras banyak digunakan sebagai media pertumbuhan, salah satunya digunakan untuk produksi angkak. Penelitian ini bertujuan untuk menganalisa jenis-jenis pigmen yang dihasilkan oleh Monascus sp yang ditumbuhkan di beberapa jenis varietas beras. Penelitian ini terdiri dari 3 tahap yaitu; isolasi Monascus sp, produksi pigmen, ekstaksi dan analisa pigmen. Hasil penelitian menunjukan, semua jenis beras dapat dijadikan media pertumbuhan Monascus sp. Terdapat 5 jenis pigmen yang dapat diidentifikasi yaitu;
Effect of calcium chloride concentration on improving the quality of restructurized strawberry fruit (Fragaria x ananassa) Lestario, Lydia Ninan; Herlia, Laurentsia Tabitha; Raharjo, Monika
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26707.1-6

Abstract

Strawberry is a very popular fruit due to their bright red color and aroma. sweet and slightly sour taste and nutritional value, especially vitamin C. Strawberries also contain anthocyanins, a reddish-purple pigment with high antioxidant activity. Nevertheless, they have a relatively short shelf life and are easily damaged because of their soft texture. They are usually processed into jam and other products that use high temperatures, which can damage nutritional compounds, including anthocyanins. Restructuring is an alternative method that can be used to extend the shelf life of strawberries without heat, thereby avoiding damage to the nutritional value and antioxidant activity. This study aimed to determine the effect of various Alginate and CaCl₂ concentrations (0, 0.1, 0.2, 0.3, 0.4, and 0.5%) on the quality of restructurized strawberries. The anthocyanin content was determined using the pH differential method; the texture was determined using a simple test to distinguish differences between treatments; the organoleptic test used hedonic methods with 30 panelists; and the shelf life tests were used to keep the real product until the quality decreased. Preliminary experiments showed that 2% alginate was optimal. The second step showed that 0.4% CaCl₂ was optimal.
Co-Authors Al-janati, Fitri Hayuningrat Andree Wijaya Setiawan Anggelia Essi Christian Augustinus Ignatius Kristijanto Bangalino, Wira Wanti Cahyanti, Margareta N. Cisilya, Theresia Cucun Alep Riyanto Dhanang Puspita Dhanu Lukito Driana Herawati Dwiki Aditya Santana Elisabeth Rahayuni Erik Kado Nugroho Erlien Giovani Soeroso Fitri Hayuningrat Al-janati Hanny Hafiar Herlia, Laurentsia Tabitha Jimmy Hindarto Jodelin Muninggar, Jodelin K H Timotius Karina Bianca Lewerissa Kris Herawan Timotius Kris Herawan Timotius Marchelina Welma Salenussa Margareta Novian Cahyanti Matius Kristiarso Wibowo Catur Yoga Melanie Melanie Melanie Melanie Monika Rahardjo Noviana Gunawan Prasojo, Rachel Immelda Intan Pudji Hastuti Pudji Hastuti Putri Malithasari Raharjo, Monika Rema Fitriyani Rivy Valen Pabesak Salsabila Eka Ghina Rana Silvia Andini Sri Raharjo Sri Raharjo Sri Raharjo Stefanli Sugiarto Suparmo Suparmo Suparmo Suparmo Susanti Pudji Hastuti Tranggono Tranggono Tranggono Tranggono Tranggono Tranggono Yohanes Martono Yoko Putra Nusantara