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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Food and Nutrition Progress Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Sri Anggrahini
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Other

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Peningkatan Kandungan Protein Mi Instan dari Substitusi Tepung Jagung dengan Tepung Kacang Hijau Meda Canti; Sri Anggrahini; Priyanto Triwitono
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i1.2025

Abstract

The efforts to diversify food products can be done by substitution of wheat flour with corn flour on instant noodle. Protein content of corn flour is low, so it is added with mungbean flour. The aim of this research was to increase protein content of instant noodle by substitution of corn flour with addition of 0-20% mungbean flour and to evaluate the physical, sensory and chemical properties of instant noodles. This study was preceded by a reduction phytate content on mungbean flour with boiling and soaking. Ratio of wheat flour and corn flour as control of 8:2. The addition of mungbean flour of 0%, 5%, 10%, 15% and 20%. Instant noodles were analyzed for physical, sensory and chemical properties. The result show that boiling treatment of mungbean decreased the phytate content higher than soaking treatment. Rehydration capacity, expansion ratio, flavor, elasticity of instant noodles with added of soaked mungbean flour of 5-20% and boiled mungbean flour of 5-10% same as control instant noodles. Instant noodle with added of soaked mungbean flour of 20% was able to increase protein content 1.38 fold with protein content 13.14% db, while with added of boiled mungbean flour of 10% was able to increase protein content 1.13 fold with protein content 10.82% db. Keywords : instant noodle; wheat flour; corn; mung bean; protein
Nano-calcium Powder Properties from Six Commercial Fish Bone Waste in Indonesia Pipin Kusumawati; Priyanto Triwitono; Sri Anggrahini; Yudi Pranoto
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.601

Abstract

Low daily calcium intake in Asia, especially in Indonesia, is still a serious problem. The abundant fish bone waste from the fishery fillet industries in Indonesia,  can be employed as an alternative source of calcium to meet daily calcium needs. This research aimed to determine which of the six fish species (tilapia, catfish, grouper, snapper, tuna, kingfish mackerel) produces the best quality and the most cost-effective nano-calcium powder for a recommendation to the stakeholders. The calcium was extracted using an alkali treatment. The properties of the produced nano-calcium powders were analyzed for: proximate composition, calcium and phosphorus levels, color brightness level, XRD, FTIR, particle size, and SEM-EDX image analysis. The tilapia bone had the finest particle size of calcium (87.37 nm), while the grouper bone had the biggest particle size (281.4 nm). The brightness of all yields varied from 83.83 (beige-kingfish mackerel) to 90.64 (white-tilapia). The average calcium content from EDX analysis varied from 21.51% (snapper) to 34.37% (grouper). The average phosphorus levels ranged from 10.73% (kingfish mackerel) to 15.99% (grouper). The EDX Ca/P molar ratio was 1.41-1.66 across all samples. The FTIR spectra showed that all samples contained PO, CH, CO, NH, and OH groups. The XRD spectra pattern determined that the two main components of the fish bone nano-calcium powder were 90% hydroxyapatite and halite. All fish bone samples have the potential to be used as raw material for nano-sized calcium. However, grouper bone with the highest calcium content and the highest nano-calcium yield was the best choice for further study.
Microencapsulation of orange-fleshed sweet potato (Ipomoea batatas) carotenoid extract by spray-drying with maltodextrin and whey protein concentrates Saefullah Thaher; Sri Anggrahini; Chusnul Hidayat; Hari Hariadi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.02.2

Abstract

Orange-fleshed sweet potato (Ipomoea batatas) carotenoids were encapsulated in maltodextrin and whey protein concentrates by spray-drying to promote dispersibility in water and looked for the best encapsulant concentration in both encapsulants. The moisture content, wettability, hygroscopicity, color characterization, cold water solubility, and encapsulation efficiency were analyzed for encapsulant concentration of 10%, 20%, and 30% (w/v). The encapsulant concentration of 20% showed the best result with 6.09% moisture content, 11.07 hygroscopicity, 51 s wetting time, 94.50% cold water solubility, and 81.52% encapsulation efficiency for maltodextrin encapsulant. While whey protein concentrates encapsulant gave the result of 6.35% moisture content, 12.44% hygroscopicity, 148.8 s wetting time, 93.13% cold water solubility, and 82.02% encapsulation efficiency. The diffractogram from XRD showed that microcapsule had the amorphous phase dominant and indicated high solubility in water matrix. The microcapsule using maltodextrin encapsulant has smoother and more spherical morphology than microcapsule using whey protein concentrate encapsulant. The color characterization of 30% was lighter, less red, and less yellow than the others based on L*, a*, and b* value respectively. The carotenoid with 20% encapsulant concentration was well encapsulated enough and the addition of more than that did not produce significantly better results.
Optimization of Ultrasound-Assisted Cold Brew Process to Develop Phenolics, Flavonoids, and Caffeine-Rich Coffee Beverage Andika Wicaksono Putro; Fahmi Maulana Zulkarnaen; Aryudiana Sari; Sri Anggrahini; Widiastuti Setyaningsih
Indonesian Food and Nutrition Progress Vol 18, No 2 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.65741

Abstract

Ultrasound-assisted cold brew (UACB) method emerged as a solution of a long brew traditional cold brew method in coffee. Apart from the particular taste and odor, cold brew coffee contains a number of phenolic (TPC), flavonoid compounds (TFC), and caffeine. The level of these compounds in the drinks is strongly influenced by various factors related to extraction process, such as extraction temperature (x1: 4 and 25 °C), time (x2: 5,15, and 25 min), UAE duty cycle (x3: 20, 50, and 80 s-1), and grind size (x4: coarse and medium). Based on the TPC, TFC, and caffeine contents, the optimum condition was at 25 °C for 25 min with 80 s-1 UAE duty cycle and medium coffee grind size: with 2.40 ± 0.11 mg GAE/mL, 1.69 ± 0.05 mg RE/mL, and 1.10 ± 0.02 mg caffeine/mL, respectively. Compared with the traditional cold brew method, only the TPC and caffeine content were significantly lower than the UACB method (p < 0.05). Furthermore, the TPC and TFC were stable in 7-day refrigerator storage (p > 0.05). The IC50 values of UACB coffee were 7,487 mg/L for DPPH assay and 64,113 mg/L for ABTS assay. 
Co-Authors Andika Wicaksono Putro Aryudiana Sari Chusnul Hidayat Fahmi Maulana Zulkarnaen Hari Hariadi Meda Canti Pipin Kusumawati Priyanto Triwitono Saefullah Thaher Widiastuti Setyaningsih Yudi Pranoto