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Rachmaniah, Orchidea
Chemical Engineering, Institut Teknologi Sepuluh Nopember, Surabaya, INDONESIA
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Journal : Halal Research Journal

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Purified Konjac Glucomannan as Thickener for Substituting Gelatin in Making Panna Cotta Rachmaniah, Orchidea; Juliastuti, Sri Rachmania; Wisnu, Mita Mellenia; Samparia, Dian Asrini; Hendrianie, Nuniek; Darmawan, Raden; Meka, Wahyu; Fahmi, Fahmi
Halal Research Vol 4 No 1 (2024): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i1.980

Abstract

A thickener such as gelatin is essential in increasing viscosity and forming a gel system. Nowadays, gelatin is one of the most popular thickeners in food, pharmacy, and cosmetic products. Animal skins which lead to halal issues are still common sources of gelatin. Crude konjac flour (CKF) which is sourced from porang tubers and has a high degree of purity of glucomannan (GM) is a potential substitute for animal skins. Moreover, the use of KGM also supports national programs of processing agricultural products into finished products ready to export. This study applies five different CKF variants as panna cotta (PC) thickener: CKF from the fresh bulb of porang (Amorphophallus oncophyllus sp.) (CH-UP), CKF from chips of Porang (CH-CP), a native CKF, as well as laboratory-purified products of CKF (>90%-w of GM content) (DM-CKF-M3X-50, and DM-CKF-M3X-96), and commercially products of porang flour (K-TPO and K-TPM) were applied to make PC; substituting gelatin. Only CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 successfully thickened PC in terms of appearances. Further, organoleptic analysis was applied to CKF, DM-CKF-MX-50, and DM-CKF-M3X-96. According to the organoleptic analysis, PC with CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 was more preferred by the respondents than commercial PC. In overall, CKF application on PC exhibited improved sensory properties and tastes of PC.
Measuring Ethanol Content in Kolesom, a Javanese Wine, and Traditional Wine of Bali by Gas Chromatography (GC): Ensuring Halal Label for Traditional Herbal Medicine Rachmaniah, Orchidea; Budiono, Ryanto; Sumiyani, Ririn; Sabrina, Melia Indah; Sakdiyah, Sakdiyah; Sabella, Julietta Salwa; Safira, Chyntia Aulia; Safitri, Bella Intan
Halal Research Vol 3 No 2 (2023): July
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v3i2.736

Abstract

Wine is an alcoholic drink that results from the fermentation of grape juice with the help of microbes. One of the variants of wine circulating in Indonesia is wine Kolesom. Kolesom, also known as ginseng wine. Gingseng/kolesom/temulawak is classified as grapes wine with other food ingredients as an addition. It contains EtOH in between 7-24 %v/v according to the quality standard of Kolesom in The Regulation of the National Agency of Drug and Food Control of Republic Indonesia (BPOM) No. 5/2021. Kolesom extracts, considered nutritious for health, are added to grape juice, though it is Khmer and haram. In traditional herbal medicine, kolesom usually use as an addition, giving the body a strong taste, warm effect, and vitality. Adding kolesom in Jamu is a choice depending on the customer's favor. Kolesom wine is classified as B-class liquor, containing 5-20% v/v ethanol. Considering that most Indonesian citizens are Muslim, it is necessary to analyze and cross-check information to the customer about the level content of the alcohol in Javanese wine, kolesom. Ensuring the correct information to the customer and halal lifestyle. Gas chromatography equipped with a flame ionized detector (GC-FID) is proposed as a method for analyzing the ethanol (EtOH) content in kolosem, Javanese wine, as well as the traditional wine of Bali. The results showed that the proposed GC-FID method was well-validated.
Co-Authors Achmad Roesyadi Adi Soeprijanto Agus Surono Agustiani, Elly Ahmad Nezard Dhiaulhaq Airlangga, Bramantyo Akbar, Faisal Ali Altway Altway, Saidah Angga Widya Putra Aparamarta, Hakun Wirawasista Danawati Hari Prajitno Darmawan, Raden Donny Satria Bhuana Fachrudin, Fathi Haqqani Fahmi Fahmi Fahmi Firman Kurniawansyah Geert Jan Witkamp Hendrianie, Nuniek Hendy Pandu Hogantara Herminanto, Rifky P Hikmatun Ni’mah Irfan Ramadhitya Jaap van Spronsen Ju, Yi Hsu Karenina Anisya Pratiwi Karenina Anisya Pratiwi Khamila, Henni Matul Kusdianto Kusdianto Kusumahati, Sari Lailatul Qomariyah Lily Pudjiastuti, Lily Meka, Wahyu Meka, Wahyu Mochammad Zayyan Difa Fadhillah Mochammad Zayyan Difa Fadhillah Muhammad Ilham Ramdlani Muhammad Rachimoellah Muhammad Rifqy Muhsin Naulina, Rosada Y Ni Made Intan Putri Suari Nuniek Hendrianie Nuniek Hendrianie Nuniek Hendrianie Nurkhamidah, Siti Oktavianingrum, Eva Pamungkas, Berlian Widi Bela Pramesti, Tia Antika Putra, Ari Krisna Raden Darmawan Ririn Sumiyani Rizky Tetrisyanda Robert Verpoorte Ryanto Budiono, Ryanto Sabella, Julietta Salwa Sabrina, Melia Indah Safira, Chyntia Aulia Safitri, Bella Intan Sakdiyah, Sakdiyah Samparia, Dian Asrini Sari Kusumahati Siti Machmudah Siti Nurkhamidah Siti Zullaikah Sri Rachmania Juliastuti Sri Rachmania Juliastuti, Sri Rachmania Sri Utami Sumarno . Susianto Susianto Susianto Wahyu Meka Wisnu, Mita Mellenia Yeni Rahmawati Yeni Rahmawati, Yeni Zuchrillah, Daril Ridho