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All Journal BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Penelitian Pascapanen Pertanian Jurnal Riset Teknologi Industri
Ervika Rahayu Novita Herawati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Veterinary

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AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale) Rifa Nurhayati; Ika Agustin; Ervika Rahayu Novita Herawati
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 3 (2020): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v17n3.2020.146-153

Abstract

Coklat adalah produk yang diformulasi dari massa kakao, dicampur dengan atau tanpa penambahan gula, susu, atau bahan makanan lain yang diizinkan. Kakao kaya akan polifenol, terutama katekin dan procyanidin. Kakao juga mengandung berbagai mineral seperti magnesium dan zat besi. Berbagai manfaat kakao membuat coklat tidak hanya menjadi makanan pilihan tetapi juga memiliki nilai fungsional bagi mereka yang mengkonsumsinya. Salah satu diversifikasi coklat olahan adalah fortifikasi dengan jahe atau bubuk kayu manis. Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia, dan mikrobiologis coklat yang difortifikasi dengan jahe dan kayu manis. Analisis fisik yang dilakukan adalah uji tekstur dan warna, analisis kimia dengan uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat by different), uji kadar fenol total dan uji antioksidan (DPPH) sedangkan analisis mikrobiologis dilakukan dengan total plate count. Hasilnya menyebutkan bahwa penambahan jahe dan kayu manis meningkatkan nilai kekerasan, cohesiveness dan gumminess dalam coklat. Kadar fenol meningkat dari 4,83 mg GAE/mg di coklat original menjadi 6,77 mg GAE/mg di coklat kayu manis dan 6,83 mg GAE/mg di coklat jahe. Antioxidant Activity And Total Phenolic Content of Chocolate Enriched With Cinnamomum verum And Zingiber officinaleChocolate is a product that is produced from the cocoa mass, mixed with or without the addition of sugar, milk or other food ingredients that are permitted. Cocoa is rich in polyphenols, especially catechins and procyanidins. Cocoa also contains various minerals such as magnesium and iron. The various benefits of cocoa make chocolate not only a preferred food but also has functional value for those who consume it. One diversification of processed chocolate bars is fortification with ginger or cinnamon powder. This study aims to determine the physical, chemical and microbiological characteristics of chocolate bars added with ginger and cinnamon. Physical analysis performed was texture and color test, chemical analysis with proximate test (water content, ash content, fat content, protein content and carbohydrate content by difference), total phenol content test and antioxidant test (DPPH) while microbiological analysis was carried out with total plate count. The results mentioned that the addition of ginger and cinnamon increased the value of hardness, cohesiveness and gumminess parameter in chocolate. However, phenol levels increased from 4.83 mg GAE/mg in original chocolate to 6.77 mg GAE/mg in cinnamon chocolate and 6.83 mg GAE/mg in ginger chocolate.
ANTIFUNGAL Citrus hystrix EXTRACT AS NATURAL FOOD PRESERVATIVE Khoirun Nisa; Ervika Rahayu Novita Herawati; Septi Nurhayati; Vita Taufika Rosyida
BIOTROPIA - The Southeast Asian Journal of Tropical Biology Vol. 27 No. 3 (2020): BIOTROPIA Vol. 27 No. 3 December 2020
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (773.433 KB) | DOI: 10.11598/btb.0.0.0.1154

Abstract

During their storage, the traditional ready-to-eat food, such as sticky rice cake, are easily contaminated by spoilage pathogens. Hence, this study aims to evaluate the effect of Citrus hystrix extract in reducing spoilage pathogens in sticky rice cake during storage. The experimental sticky rice cake was prepared and formulated with Citrus hystrix extract at varied level of concentrations of 0.65%, 1.26% and 1.82% (w/w). Treated samples were stored at room temperature for 28 days and evaluated periodically for their microbial activity (total plate count), thiobarbituric acid reactive substances (TBARS), and sensory analysis. For its antifungal activity, the Citrus hystrix extract was also compared against Penicillium sp. and Aspergillus nidulans prior to formulation. Results exhibited a significant advantage of the added extracts to the sticky rice cake. All extract levels effectively eliminated the spoilage microorganism and significantly lowered the TBARS values. The physico-chemical properties of sticky rice cake including pH, water activity, and moisture content were equal among all the formulated samples and slightly different at 1.82% (w/w) extract level. Moreover, the addition of Citrus hystrix extract up to 1.82% did not affect the acceptability sensory attributes of the sticky rice cake as compared to the control which has no Citrus hystrix extracts (p > 0.05).
Kelayakan Usaha Serta Karakteristik Kimia dan Mikrobiologi Mangut Lele Kaleng Ervika Rahayu Novita Herawati; Agus Susanto; Asep Nurhikmat; Muhammad Kurniadi
Jurnal Riset Teknologi Industri Vol.14 No.2 Desember 2020
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v14i2.5896

Abstract

Sebagian besar makanan tradisional di Indonesia memiliki masa simpan rendah, salah satunya mangut lele. Ikan lele yang dimasak dalam bumbu mangut ini merupakan makanan khas daerah Jawa yang banyak disukai masyarakat. Salah satu teknologi yang dapat dilakukan untuk meningkatkan masa simpan adalah dengan pengemasan menggunakan kemasan kaleng. Tahapan proses pengalengan meliputi preparasi bahan, pembuatan sayur mangut lele, pengisian dalam kaleng, penghampaan udara (80o C, 10 menit), penutupan kaleng, sterilisasi (121o C, 20 menit), pendinginan, dan karantina 14 hari. Analisa teknoekonomi telah dilakukan terhadap pengalengan mangut lele dengan kapasitas produksi sebesar 1000 kaleng/hari. Nilai Return of Investment (ROI) cukup tinggi, sehingga usaha produksi pengalengan mangut lele ini sangat potensial untuk dikembangkan.Proses pengalengan telah dilakukan terhadap produk mangut lele dengan nilai Fo/kecukupan panas sebesar 10,48 menit. Karakteristik kimia mangut lele kaleng meliputi kadar air 75,71%; kadar abu 2,30%; lemak 6,24%; protein 12,30%; dan karbohidrat 3,45%. Mangut lele kaleng mengandung 119 kalori per 100 gram produk. Pengujian mikrobiologi menunjukkan produk negatif dari kandungan salmonella, staphylococcus aureus, dan clostridium. Pengujian cemaran logam telah dilakukan dan hasilnya masih dibatas aman yaitu timbal (Pb) <0,0007 mg/kg; tembaga (Cu) 0,0718 mg/kg; seng (Zn) 0,0022 mg/kg; timah (Sn) <0,8 mg/kg; mercuri (Hg) <0,0003 mg/kg; arsen (As) 0,029 mg/kg.
Co-Authors Agus Susanto Asep Nurhikmat Ika Agustin Khoirun Nisa Muhammad Kurniadi Rifa Nurhayati Septi Nurhayati Vita Taufika Rosyida