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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 Jurnal Teknologi Pangan Journal of Food and Agricultural Product Jurnal BETAHPA AGRIC Jurnal BETAHPA Journal of Innovative Food Technology and Agricultural Product Jakadimas Agroindustrial Technology Journal (ATJ) AgroBio
Irvia Resti Puyanda
Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi Surakarta
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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The Impact of Time and Temperature of Drying on the Functional Composition of Kencur (Kaempferia galanga) var. Gading Powder Irvia Resti Puyanda; Henrikus Andries Gibran; Candra Tika Putri Maharani
Agroindustrial Technology Journal Vol. 9 No. 2 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kencur or Kaempferia galanga is a source of bioactive compounds that can be used as a functional food. One of the varieties of K. galanga in Indonesia is K. galanga var. Gading. This cultivar originates from Nogosari, Boyolali, Central Java, an area recognized for its relatively high K. galanga production. Data from the Central Bureau of Statistics (BPS) of Boyolali Regency (2024) show that the productivity of K. galanga in Nogosari District exceeds 8 tons per hectare, making this cultivar one of the promising and widely cultivated varieties in Indonesia.. K. galanga has a short shelf life due to its moisture content; therefore, drying is considered an effective method to reduce its moisture content. This research aimed to determine the effect of drying time and temperature on the quality of K. galanga powder. This research used a factorial design with two factors: drying temperature (50ºC and 60ºC) and drying time (4, 6, 8 hours). K. galanga was washed, sliced, dried, ground, and analyzed for its chemical and microbial properties. The chemical properties included total phenolic content and antioxidant activity, while the microbial property was evaluated based on the total plate count. The The results showed that drying temperature at 60 °C for 6 h provided the highest total phenolic content (1.45 mg GAE/100 g w.b.), with antioxidant activities respectively from the tests using DPPH 1.47 mg Trolox/100 g w.b. and 7.90 mg Trolox/100 g w.b. by ABTS, which indicated a moderate antioxidant activity. Moreover, that treatment showed a reduction of 15.93% and a total plate count of 120 CFU/g.
Antioxidant Activity of Sprouting Mungbean (Vigna radiata) Variety VIMA-1 Irvia Resti Puyanda; Kapti Rahayu Kuswanto; Laurensia Atha Margareta; Metha Putri Agustyn Anggraini
Journal of Applied Food Technology Vol 9, No 1 (2022)
Publisher : 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
Identifikasi Penggunaan Boraks dan Cemaran Mikrobia pada Kerupuk Puli Mentah di Beberapa Kecamatan di Wonogiri Irvia Resti Puyanda; Heri Purnomo
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
Effect of Binahong Leaf Extract and Types of Sugars on Chemical and Sensory Characteristics of Cashew Milk Irvia Resti Puyanda; Jamal Supriyanto; Akhmad Mustofa
Journal of Innovative Food Technology and Agricultural Product Vol 3 No 2 (2025) Desember: 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.v3i2.9000

Abstract

Cashews are one of the plants that are the mainstay of local food for export in Indonesia. From the process of processing cashews into cashews ready for consumption, there is broken cashews, often called cashew waste. Because most people are looking for cashews that are still intact, so to increase the selling price value of cashews that are not intact, there needs to be innovation in their processing. The advantage of cashews is that they are high in unsaturated fats. The purpose of this study is to determine the effect of the addition of binahong leaf extract and type of sugar on the chemical and sensory characteristics of cashew milk. This study uses a Complete Random Design (RAL) which is arranged factorially of two factors of comparison of binahong leaf extract 2%, 4% and 6%. Types of sugar added to cashew milk, palm sugar, brown sugar, and granulated sugar. Data analysis using ANOVA with Duncan test. The results of the chemical test of cashew milk and the type of sugar had a real effect on antioxidant activity, dissolved protein content, fat content, ash content, redness, yellowness, taste like, and cashew milk aroma. However, the effect is not real in terms of total sugar content, brightness, color preference, and overall liking. The best chemical test results were A3B2 (6% extract comparison with brown sugar) with antioxidant activity results of 13.01%, total sugar content 25.25%, dissolved protein content 3.06%, fat content 3.37%, ash content 0.79%, brightness 69.72, redness 1.69, yellowness 17.34. The best sensory test results were A1B2 with 3.55 color preferences, aroma preferences 3.75, taste preferences 3.50 and overall preferences 3.50. keywords: binahong, sugar, cashew milk
Characteristics of Biscuit Substituted with of Mocaf (Modified Cassava) and Soya Flour (Glycine max) With The Addition of Cinnamon (Cinnamomum burmanii)an Kayu Manis (Cinnamomum burmanii) Indah Tri Hartati; Nanik Suhartatik; Irvia Resti Puyanda
Agrobiotek Vol 3 No 1 (2026): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/8h7xzq41

Abstract

Biscuits are a dry food product made by baking dough made from wheat flour and additional food ingredients. The increasing consumption of wheat flour needs to be reduced gradually, namely by alternative use of other flours such as mocaf and soybean flour which can be used as an altenative and increase nutritional value as a source of protein. The aim of this research was to find out the biscuit formulations that consumers like the most and to determine the chemical and organoleptic characteristics of biscuits that are high in protein and antioxidants. This research begins with making cinnamon powder, namely sorting, grinding, and sieving. The process of making biscuits includes weighing, mixing, cutting off and baking. This research used a Completely Randomized Design (CRD) with two factors, namely the ratio of wheat flour, soy flour, and mocaf (2:1:17, 2:2:16, 2:3:15) and the percentage of cinnamon powder (5%, 10%, 15%). The data analysis collection techniques used descriptive analysis, ANOVA test and Duncan test. The parameters observed in this research include analysis of water, ash, fat, protein, carbohydrates, antioxidant activity, and organoleptic tests using the scoring test method. The research results showed that the biscuit formulation was high in protein and antioxidants and was also liked by the panelists found in the formulation, 2 part of wheat flour: 3 part of soybean flour: and 15 part of mocaf and 15% of cinnamon powder. The products have 6.65% for protein and antioxidant activity 85.96 % with the highest organoleptics score of biscuit brown color 3.65, cinnamon aroma 3.31, crisp texture 3.81 and cinnamon taste 3.17. Soy flour addition could increase the protein of biscuit.
Co-Authors Ahmad Riziq Maulana Aisyah Saputri Akhmad Mustofa Candra Tika Putri Maharani Candra Tika Putri Maharani Dwi Sukma Permadi Rini Fitria Dwi Rahmawati Fitria Dwi Rahmawati Gibran, Henrikus Andries Handaru, Calista Devi Henrikus Andries Gibran Henrikus Andries Gibran Heri Purnomo Husnun, Fadilah Indah Tri Hartati Istiqomah Setyorini Jamal Supriyanto Kapti Rahayu Kuswanto Kelvin Matthew Richardo Laurensia Atha Margareta Laurensia Atha Margareta Laurensia Atha Margareta Maharani, Alifia Maharani, Candra Tika Putri Maulana, Ahmad Rizik Metha Putri Agustyn Anggraini Metha Putri Agustyn Anggraini Metha Putri Agustyn Anggraini Nanik Suhartatik Nugraheni, Oktina Nur’aini, Vivi Pangestu, Wahyu Aji Pratama, Bagas Aji Puri, Nia Esgi Rahmawati, Fitria Dwi Ramadhani, Eko Pramudya Richardo, Kelvin Matthew Rini, Dwi Sukma Permadi Rynati Dwi Cahyaningrum Saputri, Isnaini Fitria Uyun Nurul Aini Wahyu Jokopriyambodo Widasari Atrilania Sri Kunciati Yannie Asrie Widanti Yustina Wuri Wulandari