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All Journal Jurnal Hortikultura Indonesia (JHI) Journal of Food and Pharmaceutical Science Jurnal Rekayasa Pangan dan Pertanian Indonesian Journal of Agricultural Research Journal of Saintech Transfer Journal of Food and Pharmaceutical Sciences
Era Yusraini
Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences Veterinary Other

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PENGARUH PENAMBAHAN GELATIN DAN STARTER TERHADAP MUTU COCOGURT (The Effect of Addition of Gelatin and Starter on the Quality of Cocogurt) Eka Putri Harianto; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.665 KB)

Abstract

ABSTRACT This study was conducted to find out the effect of addition of gelatin as a stabilizer and starter on the quality of cocogurt. The method used were completely randomized design, which factors were the addition of gelatin (G): (0%; 0.2%; 0.4%; 0.6%) and addition of starter (S): (2%; 5%; 8% 11%). The results showed that the addition of gelatin had highly significant effect on ash content, total lactic acid, viscosity, hedonic values of viscosity, and score of viscosity. Addition of starter had highly significant effect on total soluble solid, total acid, pH value, water content, ash content, protein content, fat content, total lactic acid, viscosity, hedonic values of viscosity, taste, and score values of viscosity. The interaction between the two factors had highly significant effect on viscosity. The addition of gelatin 0,6% and starter 11% produced the best quality of cocogurt. Key words: Cocogurt, Coconut Milk, Gelatin, Lactic Acid Bacteria, Starter ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan gelatin sebagai bahan penstabil (stabilizer) dan starter terhadap mutu cocogurt. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu  penambahan gelatin  (G) : (0%; 0,2%; 0,4%; 0,6%)  dan  penambahan starter (S) : (2%; 5%; 8%; 11%). Hasil penelitian ini menunjukkan bahwa penambahan gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar abu, jumlah bakteri asam laktat, viskositas, nilai hedonik viskositas, dan nilai skor viskositas. Penambahan starter memberikan pengaruh berbeda sangat nyata terhadap total soluble solid, total asam, nilai pH, kadar air, kadar abu, kadar protein, kadar lemak, jumlah bakteri asam laktat, viskositas, nilai hedonik viskositas, nilai hedonik rasa, dan nilai skor viskositas. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap viskositas. Penambahan gelatin 0,6% dan starter 11% memberikan pengaruh terbaik untuk mutu cocogurt.   Kata kunci : Bakteri Asam Laktat, Cocogurt, Gelatin, Santan Kelapa, Starter
PENGUJIAN EFEK HIPOKOLESTEROLEMIA MINUMAN REBUSAN DAUN SALAM YANG MENGANDUNG EKSTRAK KAYU MANIS SECARA IN-VIVO PADA TIKUS PERCOBAAN (Testing The Hypocholesterol Effects of Drink of Boiled Bay Leaf Stew Containing Cinnamon Extract In-Vivo in Experimentals Humaira Arifah Zahra; Elisa Julianti; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT   Functional drinks of boiled leaf water by adding cinnamon extract that has been reported has activity to reduce cholesterol levels. This research was conducted to determine the effect of the addition of cinnamon extracts in functional drinks decoction of bay leaf on the quality and consumer acceptance and also in  decreasing of blood cholesterol levels of rats. This research was consisted of 2 (two) steps i.e: making functional drinks of boiled leaf water by adding cinnamon extract and testing the effect of hypocholesterol with boiled bay leaf stew containing cinnamon extract in-vivo in experimental rats. The group of mice were given 5 treatments, namely the administration of aquadest, the provision of bay leaf decoction drink with the addition of cinnamon extract of 100, 200, and 300 mg, and the provision of a comparative preparation of gemfibrozil dose of 21.6 mg/200 g b/day. The result showed that rat group that treated with cinnamon extracts dose 300 mg showed the most excellent treatment in decreasing of total cholesterol and LDL cholesterol in blood rats and being able to increase HDL cholesterol in rat blood within 14 days treatment although its ability is still below the rat group that treated with gemfibrozil dose of  21,6 mg/kg bw rat. Keywords: Hypercholesterolemia, Cinnamon, Cinamic Acid, Flavonoids, Bay leaves Decoction. ABSTRAK   Minuman rebusan daun salam yang mengandung ekstrak kayu manis diketahui mengandung senyawa biokimia flavonoid dan asam sinamat yang dikenal memiliki aktivitas menurunkan kadar kolesterol. Penelitian ini dilakukan untuk mengetahui pengaruh penambahan ekstrak kayu pada minuman fungsional rebusan daun salam terhadap penurunan kadar kolesterol darah tikus. Penelitian ini terdiri dari 2 (dua) tahap yaitu pembuatan minuman fungsional air rebusan daun salam dengan penambahan ekstrak kayu manis dan pengujian efek hipokolesterol dengan minuman rebusan daun salam yang mengandung ekstrak kayu manis secara in-vivo pada tikus percobaan.  Kelompok tikus diberikan 5 perlakuan yaitu pemberian akuades, pemberian minuman rebusan daun salam dengan penambahan ekstrak kayu manis 100, 200, 300 mg, dan pemberian sediaan pembanding gemfibrozil dosis 21,6 mg/200 g bb/hari. Hasil penelitian menunjukkan bahwa kelompok tikus dengan pemberian dosis 300 mg ekstrak kayu manis memiliki kemampuan paling baik dalam menurunkan kadar kolesterol total dan kolesterol LDL darah tikus dan mampu meningkatkan kadar kolesterol HDL darah tikus selama 7 hari walaupun masih di bawah kelompok tikus  dengan pemberian gemfibrozil 21,6 mg/ 200 g bb tikus.   Kata kunci: Hiperkolesterolemia, Kayu Manis, Asam Sinamat, Flavonoid, Rebusan Daun Salam.
PENGARUH PERBANDINGAN MINYAK JAGUNG DENGAN MINYAK KELAPA SAWIT DAN PENAMBAHAN PUREE CABAI MERAH TERHADAP MUTU MAYONES (The Effect Ratio of Corn Oil and Palm Oil and The Amount of Chili Puree on Mayonnaise Quality) Whitney Jovanka Utami; Ismed Suhaidi; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 3 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The purpose of this research was to establish the right formulation of mayonnaise made from ratio of corn oil and palm oil and chili puree. This study was designed by using factorial complete randomized design with two factors; the ratio of corn oil : palm oil (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) and adding puree red chili (5%, 10%, 15%). The results showed that ratio of corn oil : palm oil had highly significant effect on the stability of the emulsion and the organoleptic hedonic value of mayonnaise texture, and it had significant effect on mayonnaise viscosity. The addition of chili puree had highly significant effect on emulsion stability, viscosity, moisture content, pH, organoleptic value of color, taste, and texture of mayonnaise. Furthermore, the interaction between ratio of corn oil : palm oil and addition of chili puree had significant effect on organoleptic value of mayonnaise texture, but it had no significant effect to other parameters. The best formula of mayonnaise was made from 30% corn oil : 70% palm oil and 5% of chili puree. The antioxidant activity (IC50) of the best mayonnaise was 170,895 µg/ml. Key words: Chili Puree, Corn Oil, Mayonnaise, Palm Oil ABSTRAK Tujuan dari penelitian ini adalah untuk menetapkan formulasi yang tepat antara perbandingan minyak jagung dengan minyak sawit dan puree cabai merah. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu perbandingan minyak jagung : minyak sawit (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) dan penambahan puree cabai merah (5%, 10%, 15%). Hasil menunjukkan bahwa perbandingan antara minyak jagung : minyak kelapa sawit berpengaruh sangat nyata terhadap kestabilan emulsi dan nilai hedonik tekstur mayones dan berpengaruh nyata terhadap viskositas mayones. Penambahan puree cabai merah berpengaruh sangat nyata terhadap kestabilan emulsi, viskositas, kadar air, pH, nilai organoleptik warna, rasa dan tekstur mayones. Hasil penelitian juga menunjukkan bahwa interaksi perbandingan minyak jagung : minyak sawit dan penambahan puree cabai merah berpengaruh nyata terhadap nilai organoleptik tekstur namun tidak berpengaruh nyata pada parameter lainnya. Formula terbaik adalah mayones yang dibuat dari 30% minyak jagung : 70% minyak sawit dan 5% puree cabai merah. Mayones terbaik memiliki aktivitas antioksidan (IC50) 170,895 µg/ml. Kata kunci : Mayones, Minyak Jagung, Minyak Sawit, Puree Cabai Merah
The Effect of Addition of Pridot Leaf Extract and Juice of Red Watermelon Albedo on Carbonated Coconut Drink of Blood Glucose Levels of Mice Cindy Puteri Utami Barus; Elisa Julianti; Era Yusraini
Journal of Food and Pharmaceutical Sciences Vol 7, No 1 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.706

Abstract

In this study, the effect of addition of pirdot leaf extract and juice of red watermelon albedo oncarbonated coconut drink of blood glucose levels was done by giving samples orally to mice. This study used 30white male wistar mice, which were divided into 6 treatment groups that containing 5 mice in each group i.e:normal untreated mice given with aquades (negative control), diabetic untreated mice given with aquades(positive control), normal mice treated with 0.6 mL per 27 g bw per day of carbonated coconut drink, diabeticmice treated with 0.6 ml per 27 g bw per day of carbonated coconut drink, normal mice treated with 0.6 mL per27 g bw per day of commercial soda, and diabetes mice treated with 0.6 mL per 27 g bw per day of commercialsoda. The treatment was carried out for 14 days and observations made on blood glucose levels and body weightof mice. The results showed that giving of carbonated coconut drink by adding pirdot leaf extract and juice ofred watermelon albedo had a highly significant effect on blood glucose levels of mice. The effect washypoglycemic effect, which can reduce blood glucose levels on the diabetes group about 6,536%, while on thenon-diabetic group about 3,316%. However, the giving of commercial soda provides a hyperglycemic effect thatincreased blood glucose levels about 19,787% on the diabetic group, while on the non-diabetic group about12,750%. In addition, giving of carbonated coconut drink by adding pirdot leaf extract and juice of redwatermelon albedo had a highly significant effect on the body weight of mice. The effect was weight gain on thediabetes group about 4,171%, while on non-diabetics about 2,564%. However, giving commercial soda had aweight loss effect about 33,750% on the diabetic group, while on the non-diabetic group about 6,884%.
The Effect of Manalagi Apple Peel Addition on the Quality of Celery Herbal Tea Sinaga, Hotnida; Siregar, Putri Aminah; Yusraini, Era; Naibaho, Charolyne Antonia
Indonesian Journal of Agricultural Research Vol. 6 No. 3 (2023): InJAR, Vol. 6, No. 3, November 2023
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v6i3.10820

Abstract

Herbal tea is a refreshing drink made from dried leaves, flowers, seeds, fruit, wood, and other plants that have health benefits. The purpose of this study was to determine the ratio effect of celery with manalagi apple peel and drying time, to produce the best celery herbal tea. This study was designed using a factorial completely randomized design with 2 factors: the ratio of celery with apple peel [100:0; 75:25; 50:50; 25:75; 0:100] and drying time [2, 3, 4 hours] at 50 oC. The parameters analysed were moisture content, vitamin C content, total phenol, color, and organoleptic values (aroma, and general acceptance). The parameter observed for the best quality samples was antioxidant content. The results showed that the ratio of celery with manalagi apple peel had a highly significant effect on color oHue, aroma, and general acceptance of organoleptic. The drying time of teas had a highly significant effect on vitamin C content. The interaction of the ratio had a significant effect on the color value (L) and a highly significant effect on total phenol. The results showed that the first and the second factors had a highly significant effect on moisture content, total phenol, and color value (L). The choice of drying method can influence the final quality of the tea, making it important to select the appropriate technique.
Co-Authors , Ridwansyah Adhitya Feraldo Aprilia S.K.Y. Simamora Azhar Husni Cindy Puteri Utami Barus Cokro H Harianja Daniel Daniel Dessy Wiriani Efanny Dinny Simarmata Eka Putri Harianto Eka Wardhana Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Gloria Febrine Valentin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Humaira Arifah Zahra Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Joncer Naibaho Julianti, Elisa Juni Ario Juwita Tiarma Khatarina Lubis Khuman Marion Nainggolan Lusiana Munthe Lydia Puspita Sari Pardede Mei Sya Putri Lubis Misye A. Lumbangaol Naibaho, Charolyne Antonia Nehemia Paul Munthe Nia Rizki Paramida Nurliana Manurung Ridhani Agustia Ridwansyah Ridwansyah Rodiyanti Rodiyanti Rona J Nainggolan Rona J. Nainggolan Rona J. Nainggolan Saharman Gea Sentosa Ginting Sentosa Ginting Sentosa Ginting Sentosa Ginting Septian Ruri Sinaga, Hotnida Siregar, Putri Aminah Terip Karo-Karo Whitney Jovanka Utami Wirda Juwita P Yolanda Maria Selina Tarigan Yosafat Marolop A.S. Zulkifli Lubis Zulkifli Lubis