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All Journal Jurnal AGROTEKNOLOGI E-Dimas: Jurnal Pengabdian kepada Masyarakat Argipa (Arsip gizi dan Pangan) JMM (Jurnal Masyarakat Mandiri) Jurnal Pengolahan Pangan Journal of Applied Food Technology Jurnal Teknologi Pertanian Journal of Community Service and Empowerment Jurnal Abdimas Bina Bangsa Journal of Food and Agricultural Product Jurnal BETAHPA AGRIC Jurnal BETAHPA Journal of Innovative Food Technology and Agricultural Product Jakadimas
Irvia Resti Puyanda
Agricultural Product Technology Department, Faculty Of Food Technology And Industry, Slamet Riyadi University, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Antioxidant Activity of Sprouting Mungbean (Vigna radiata) Variety VIMA-1 Puyanda, Irvia Resti; Kuswanto, Kapti Rahayu; Margareta, Laurensia Atha; Anggraini, Metha Putri Agustyn
Journal of Applied Food Technology Vol 9, No 1 (2022)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.9221

Abstract

The  objectives  of  this  work  were  to  investigate  the  influence  of  germination times (24, 48, 72, 96, and 120 hours) and conditions (light and dark conditions) on the antioxidant activity and total phenolic compounds in mungbean sprout. Antioxidant  activity and  total  phenolic  content  were  analyzed  using  in  vitro methods,  with  the  antioxidant  activity  assessed  using  ABTS  and  DPPH methods. We observed a significant increase (p < 0.05)  in antioxidant activity using  the  ABTS  method,  which  decreased  after  48  hours  of  germination.  In contrast, the DPPH method showed a significant decrease (p < 0.05) followed by an increase in antioxidant activity after 48 hours of germination. Meanwhile, germination up to 48 hours significantly reduced (p < 0.05) the total phenoliccontent in both conditions, while against that time, it increased significantly (p <  0.05)  up  to  96  hours.  The  effects  of  germination  time  and  conditions  were significant (p < 0.05) for both antioxidant activities and total phenolic content. Generally,  germination  under  dark  conditions  resulted  in  lower  antioxidant activities and total phenolic content during the germination process
EFFECT OF ADDING CHLOROPHYLL EXTRACT OF SUJI LEAVES (Dracaena angustifolia) AND FERMENTATION TIME ON YOGURT CHARACTERISTICS Ramadhani, Eko Pramudya; Mustofa, Akhmad; Puyanda, Irvia Resti; Jokopriyambodo, Wahyu
Agric Vol. 36 No. 2 (2024)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2024.v36.i2.p213-230

Abstract

Suji leaves contain a green pigment, namely chlorophyll. Suji leaf chlorophyll and its derivative compounds provide health benefits due to their anti-inflammatory and antioxidant activity. This research aims to produce suji leaf chlorophyll extract yogurt with antioxidant activity, soluble protein levels, and high numbers of lactic acid bacteria. This research used a completely randomized factorial design (CRD) consisting of 2 factors, namely the concentration of added chlorophyll extract (1%, 2%, 3%) and variations in fermentation time (6 hours, 8 hours, 10 hours). The research results showed that suji leaf chlorophyll extract yogurt with antioxidant activity, high levels of soluble protein, and a high number of lactic acid bacteria was found in the treatment with the addition of 3 percent chlorophyll and a fermentation time of 10 hours. In this treatment, suji leaf chlorophyll yogurt was obtained with antioxidant activity of 59.20 percent, dissolved protein content of 128.80 mg BSA/100 ml, total sugar content of 71.92 g glucose/100 ml, fat content of 5.91 percent, total chlorophyll of 2 .39 mg/L, viscosity 10.00 cP; color L* (brightness) 77.09, color a* (reddish) -5.80, color b* (yellowish) 9.35 and total Lactic Acid Bacteria (LAB) around 8.08 Log CFU/mL. Yogurt, with the addition of suji leaf chlorophyll extract, has the potential to be an excellent alternative to functional food for consumption.
Potensi Es Krim Klorofil Daun Suji (Plomele angustifolia) sebagai Pangan Fungsional Nugraheni, Oktina; Mustofa, Akhmad; Jokopriyambodo, Wahyu; Puyanda, Irvia Resti
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.15448

Abstract

Ice cream is one of the dairy products favored by all because of its sweet and delicious taste for dessert. Suji leaves are plants that are spread in Indonesia, chlorophyll in suji leaves can be used as a natural colorant and source of antioxidants. The purpose of this study was to determine the physical and chemical properties of ice cream with the addition of suji leaf chlorophyll extract. This study used a completely randomized design (CRD) with 2 factors, namely the first factor of adding chlorophyll extract (A1 = 0.1%, A2 = 0.15%, A3 = 0.2%) of suji leaves and the second factor of adding full cream milk powder with various brands (B1, B2, and B3). The parameters measured were overrun, melting speed, color, total sugar, soluble protein, total fat, antioxidant activity, and total chlorophyll. The results showed that the best formulation based on the highest antioxidant activity was A2B3 formulation with antioxidant activity of 52.61%, total fat 6.71%, soluble protein 37.96 mg BSA/ml, total sugar 1,649.76 mg glucose/ml, total chlorophyll 0.93 mg/L, color (L*: 71.84; a*: -8.54; b*: 9.80), overrun 13.48%, and melting speed 16 minutes. Ice cream with the addition of suji leaf chlorophyll extract has a potential as functional food
Identifikasi Penggunaan Boraks dan Cemaran Mikrobia pada Kerupuk Puli Mentah di Beberapa Kecamatan di Wonogiri Puyanda, Irvia Resti; Purnomo, Heri
Journal of Innovative Food Technology and Agricultural Product Vol 3 No 1 (2025) Juni: Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v3i1.7773

Abstract

Kerupuk karak atau puli merupakan makanan yang populer di Indonesia, terbuat dari nasi yang dicampur dengan penyedap rasa dan dibentuk tipis. Kerupuk ini dikenal dengan berbagai nama, seperti kerupuk gendar atau kerupuk beras, dan sangat digemari, terutama oleh masyarakat di Jawa Tengah dan Jawa Timur. Namun, kerupuk ini sering kali mengandung bahan tambahan pangan seperti boraks atau bleng. Penelitian ini bertujuan untuk mengevaluasi keberadaan boraks dan kontaminasi mikrobiologis pada kerupuk puli yang dijual di pasar tradisional di Kecamatan Wonogiri, meliputi Pasar Wonogiri Kota, Pasar Jatisrono, Pasar Sidoharjo, Pasar Wuryantoro, dan Pasar Slogohimo. Penelitian observasional ini menggunakan metode survei dengan pengambilan 25 sampel kerupuk puli dari pedagang di lima pasar tersebut, menggunakan teknik random sampling. Hasil penelitian menunjukkan bahwa sebagian besar kerupuk puli yang dijual di pasar tradisional Kabupaten Wonogiri tidak layak dikonsumsi, dengan 60% sampel terdeteksi positif mengandung boraks, dengan konsentrasi antara 419,62 ppm hingga 2288,89 ppm. Selain itu, kandungan bakteri pada semua sampel melebihi batas yang diizinkan menurut Standar Nasional Indonesia (SNI). Uji ALT menunjukkan nilai rata-rata antara 1,25×10⁶ CFU/g-1,47×10⁶ CFU/g, sementara uji kapang menunjukkan rata-rata antara 1,04×10⁵ CFU/g-1,26×10⁵ CFU/g, dan uji E. coli mencatatkan hasil kurang dari 3 CFU/g. Temuan ini menunjukkan perlunya evaluasi lebih lanjut dan peningkatan sosialisasi kepada pedagang mengenai bahaya boraks serta pentingnya penerapan higiene dan sanitasi yang baik
Increasing Awareness of Young Generation about the Risks of Early Marriage through Socialization in Gunungsari Village, Jatisrono District, Wonogiri Regency: Peningkatan Kesadaran Generasi Muda Tentang Risiko Pernikahan Dini Melalui Kegiatan Sosialisasi di Desa Gunungsari Kecamatan Jatisrono, Kabupaten Wonogiri. Puri, Nia Esgi; Puyanda, Irvia Resti; Pratama, Bagas Aji; Handaru, Calista Devi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 3 No. 1 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v3i1.11624

Abstract

Community service activities in Gunungsari Village, Jatisrono District, Wonogiri Regency, aim to increase public knowledge and awareness, especially the younger generation, regarding the risks of early marriage. The socialization involved young men and women in Gunungsari Village, Village Heads, Village Apparatus, and Posyandu Cadres. The method used was active discussions guided by the UNISRI KKN team.The activity began with a presentation of material regarding the definition of early marriage and its prevalence in various rural areas. The results of the socialization showed an increase in public understanding of the negative impacts of early marriage, as well as the importance of prevention through education and community involvement.
Socialization of the Use of Flavoring Broth in Cuisine in Gombang Village, Sawit District, Boyolali Regency, Central Java: Sosialisasi Penggunaan Penyedap Rasa Pada Masakan di Desa Gombang, Kecamatan Sawit, Kabupaten Boyolali, Jawa Tengah Richardo, Kelvin Matthew; Puyanda, Irvia Resti; Rini, Dwi Sukma Permadi; Maharani, Candra Tika Putri; Maulana, Ahmad Rizik; Rahmawati, Fitria Dwi; Nuraini, Vivi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 2 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i2.11605

Abstract

Flavoring broth is a food additive that is usually added when cooking a dish. Flavoring broth has a savory taste and can be sourced from vegetable or animal origin. In its use, sometimes there is no definite measure and sometimes the addition is too much. This socialization program aims to provide knowledge to PKK women in Gombang Village about the use of flavoring. The implementation of this activity is carried out through several stages, namely: 1) Observation; 2) Preparation of materials; 3) Socialization; and 4) Question and answer (Q&A). The results of the service showed that the high enthusiasm of the socialization participants was reflected in the many PKK women who asked questions in the Q&A session. The follow-up program of this activity is the practice of using flavoring broth which is carried out independently by PKK women based on knowledge from socialization materials.
PENGARUH LAMA PERENDAMAN TEMU KUNCI TERHADAP AKTIVITAS PENGHAMBATAN RADIKAL Puyanda, Irvia Resti; Gibran, Henrikus Andries
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 1 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i1.2757

Abstract

Fingerroot is a type of rhizome that is usually added in cooking a dish. The purpose of this study was to determine the effect of soaking time on the total phenolic compounds and radical scavenging activity of the fingerroot soaking time. Fingerroots were washed, chopped, then soaked in distilled water for 0, 10, and 20 minutes at 95°C. Afterwards, screening was carried out followed by testing for radical scavenging activity using the DPPH and ABTS methods, as well as testing for total phenolic compounds. From the results, it was obtained that zero-minute immersion time produced the highest total phenolic compounds and radical scavenging activity (DPPH method), namely 0.70 mg GAE/100g and 6.53%, respectively. Meanwhile, the radical scavenging activity using the ABTS method resulted in the highest value reaching 88.98% for 20 minutes of immersion.
The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts Maharani, Alifia; Irvia Resti Puyanda; Vivi Nuraini
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5057

Abstract

Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:20) and variations in yeast concentration (2, 4, and 6%). The best donut formulation favored by panelists was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration, where the donuts have a liking value for color 3.96 (neutral), taste 3.48 (neutral), aroma 3.00 (neutral), texture 3.88 (neutral), and overall liking 3.80 (neutral), and have a moisture content of 19.75%, ash content 1.01%, fat content 28.00%, total protein content 8.13%, carbohydrate content 43.11%, and crude fiber content 6.32%. Therefore, based on the results of the study, the formulation chosen was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration.
Co-Authors Aisyah Saputri Akhmad Mustofa Anggraini, Metha Putri Agustyn Gibran, Henrikus Andries Handaru, Calista Devi Heri Purnomo Istiqomah Setyorini Kapti Rahayu Kuswanto Laurensia Atha Margareta Laurensia Atha Margareta Maharani, Alifia Maharani, Candra Tika Putri Margareta, Laurensia Atha Maulana, Ahmad Rizik Maulana, Ahmad Riziq Metha Putri Agustyn Anggraini Metha Putri Agustyn Anggraini Nanik Suhartatik Nugraheni, Oktina Nuraini, Vivi Pratama, Bagas Aji Puri, Nia Esgi Rahmawati, Fitria Dwi Ramadhani, Eko Pramudya Richardo, Kelvin Matthew Rini, Dwi Sukma Permadi Rynati Dwi Cahyaningrum Uyun Nurul Aini Vivi Nuraini Wahyu Jokopriyambodo Widasari Atrilania Sri Kunciati Yustina Wuri Wulandari