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Penurunan Glukosa dan Perubahan Profil Lipida Serum Tikus Sprague- Dawley Hiperglikemia-Hiperkolesterolemia Akibat Asupan Sorbitol-Oleat Poliester (SOPE) Murdiati, Agnes; Wuryastuty, Hastari; Marsono, Y.; Harmayani, Eni
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 14, No 3 (2009): October 2009
Publisher : Universitas Atma Jaya Yogyakarta

Disorder of carbohydrate metabolism in the Diabetes Mellitus patients resulted in increasing of cholesterol synthesis. This condition increases the risk of heart attack or coronary heart disease, therefore it is recommended to lower fat intake. One of the alternatif to lower fat intake is by replacing fat with fat replacer in the diet. The aim of the present study is to evaluate the effect of replacing 75% of fat with SOPE on the glucose and lipid profile in diabetic-hipercholesterolemic rats. Eihgteen Sprague Dawley rats were devided into 2 groups of 9 rats. They were fed with hipercholesterol diet and were diabetic induced with alloxan IM injection. One group was fed with 75% SOPE substitute the fat in the standard diet and the other group was fed with standard diet. The result indicates that the oil substitution of standard diet of Sprague Dawley rats for sorbitol-oleic polyester as much as 75% gives an advantage to rats which suffer hiperglikemic-hypercholesterolemic because it decreased the glucose, total cholesterol, LDL cholesterol, and LDL/HDL cholesterol ratio, and did not decrease the HDL cholesterol, but increased triglyceride serum.

PENGGUNAAN MINYAK SAWIT UNTUK SUBSTITUSI LEMAK SUSU DALAM PRODUKSI SUSU KENTAL MANIS Naruki, Sri; Marsono, Yustinus; Murdiati, Agnes
Jurnal Teknologi Pangan dan Gizi Vol 5, No 1 (2004)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v5i1.2379

A research on substitution of milk fat with palm oil in Sweet Condense Milk (SCM) production has been conducted. The aim of this research was to investigate the effects of milk fat substitution with palm oil on physical, chemical and nutritional properties of the Palm Oil SCM (POSCM) POSCM were prepared by substitution of corn oil (0, 25, 50, 75 and 100%) with palm oil (R-vita) of the commercial recombined SCM formula. Chemical and physical properties of the POSCMs were determined. The POSCMs were then reconstituted and sensory character as well as nutritional properties was examined. The result showed that substitution of 50% corn oil with red palm oil (R-vita)resulted in a good quality of POSCM similar to the control SCM (0% red palm oil). This POSCM have viscosity and chemical composition similar to SCM and the emulsion stability 98%. POSCM production decreased 10% of carotene content but the tocoferol content were not affected bu the process. Substitution of milk fat with red palm oil decrease the cholesterol but have no effects on TAG concentration in rats.

KADAR SERAT PANGAN DAN DAYA CERNA PATI NASI MERAH YANG DIPERKAYA KAPPA-KARAGENAN DAN EKSTRAK ANTOSIANIN DENGAN VARIASI METODE PENGOLAHAN Nurhidajah -; Mary Astuti; Sardjono -; Agnes Murdiati; Yustinus Marsono
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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

Brown rice is one of the varieties of rice that are less popular because of the texture cooked more hard than white rice. Brown rice contain anthocyanins on the epidermis and is hypoglycemia. The nature of hypoglycemia brown rice also affected by the low digestibility of starch and dietary fiber contained in brown rice. Two things are influenced by the processing method when forming the rice into the rice. The purpose of this study was to evaluate the digestibility of starch and dietary fiber content of brown rice with a variety of processing. This research method is the enrichment of red rice with kappa-carrageenan 2% which aims to improve the organoleptic properties of texture and flavor, especially brown rice and anthocyanin extract 5ml / 100 grams of brown rice. The processing of brown rice into the rice is done with four processing method that is steamed, boiled, rice cooker and a control is raw rice. The results showed the highest levels of dietary fiber in brown rice processing method using a rice cooker, but statistically there was no effect of food processing methods with fiber. The highest starch digestibility on red rice by the method of the boiled and showed no effect of treatment with starch digestibility.Keywords: Brown rice, dietary fiber, starch digestibility and processing

Penurunan Glukosa dan Perubahan Profil Lipida Serum Tikus Sprague- Dawley Hiperglikemia-Hiperkolesterolemia Akibat Asupan Sorbitol-Oleat Poliester (SOPE) Agnes Murdiati; Hastari Wuryastuty; Y. Marsono; Eni Harmayani
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 14, No 3 (2009): October 2009
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v14i3.2576

Disorder of carbohydrate metabolism in the Diabetes Mellitus patients resulted in increasing of cholesterol synthesis. This condition increases the risk of heart attack or coronary heart disease, therefore it is recommended to lower fat intake. One of the alternatif to lower fat intake is by replacing fat with fat replacer in the diet. The aim of the present study is to evaluate the effect of replacing 75% of fat with SOPE on the glucose and lipid profile in diabetic-hipercholesterolemic rats. Eihgteen Sprague Dawley rats were devided into 2 groups of 9 rats. They were fed with hipercholesterol diet and were diabetic induced with alloxan IM injection. One group was fed with 75% SOPE substitute the fat in the standard diet and the other group was fed with standard diet. The result indicates that the oil substitution of standard diet of Sprague Dawley rats for sorbitol-oleic polyester as much as 75% gives an advantage to rats which suffer hiperglikemic-hypercholesterolemic because it decreased the glucose, total cholesterol, LDL cholesterol, and LDL/HDL cholesterol ratio, and did not decrease the HDL cholesterol, but increased triglyceride serum.

Sensory properties of gluten-free cookies high in dietary fiber Fibri, Dwi Larasatie Nur; Sunarti; Marsono, Yustinus; Murdiati, Agnes; Putro, Andika Wicaksono; Putri, Rhaesfaty Galih
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1252

People with degenerative diseases require dietary and nutrient restrictions, necessitating the development of functional food products. This study aimed to develop gluten-free, high-fiber cookies using FiberCreme™, a commercial creamer containing oligosaccharides, as a substitute for coconut milk. Seventy-four non-trained panelists at the Sensory Laboratory of Universitas Gadjah Mada assessed the cookies using a 9-point Likert scale for attributes such as color, flavor, texture, and overall acceptance. The evaluation followed a randomized design. Sensory evaluation gave results that the level of chalky mouth coating and color uniformity of FiberCreme cookies and commercial cookies were not significantly different. Color, cheesy flavor, savory flavor, sweetness, hardness, and speed of melting in the mouth were not significantly different between FiberCreme and coconut milk cookies. Coconut milk products dominate in the attributes of density and color consistency, commercial items dominate in the attributes of melting speed and cheesy flavor, and FiberCreme cookies do not appear to dominate in any way but give close characteristics both with commercial and coconut milk cookies. Overall acceptance from the most liked were Commercial, FiberCreme and Coconut cookies respectively. These findings provide insights for the food industry in developing high-fiber functional cookies using FiberCreme™, potentially benefiting those with dietary restrictions.

Production, biological activities and functional food of modified cassava flour (mocaf) Khasanah, Yuniar; Anastasia Wheni Indrianingsih; Triwitono, Priyanto; Agnes Murdiati
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1280

Cassava is predominantly produced in tropical regions, including Asia, Africa, and South America. In the developing countries, cassava includes in the big four comestibles with other commodities such as rice, wheat, and maize. It offers several advantages over other crops, such as affordability, ease of consumption, drought tolerance, the ability to grow on in marginal land at lower cost, and beeing the biggest producer of carbohydrates per hectare. However, cassava tuber is quickly perishable, because of its high-water content, making it more susceptible to rotting. To extend their shelf life, one approach is the production of modified cassava flour (mocaf). Mocaf is typically produced through a fermentation process by microorganism involving lactic acid bacteria. Studies have demonstrated that mocaf can serve as the primary ingredients for various food and various foods and snacks, such as cookies, cake, noodles, and others food traditionally made with wheat flour or starch-based material. Compared to regular cassava flour,mocaf offers improved flavor and color and is also more cost-effective than wheat flour. The use of mocaf is promising since several studies also showed the use of mocaf to produce functional foods for human health. The purpose of this review was to elaborate the published articles on the production, biological activities, and functional food from modified cassava flour. The promising potential of mocaf is summarized, along with data on its biological activities in food and health contexts. Furthermore, recommendations for future research on the industrial applications of mocaf are provided.

Distribusi Isoflavon dan Aktivitas Antioksidan Pada Kecambah Koro Pedang Putih (Canavalia Ensiformis L. (DC)) tsalissavrina, Iva; Murdiati, Agnes; Raharjo, Sri; Arsanti Lestari, Lily
Indonesian Journal of Human Nutrition Vol. 9 No. 2 (2022)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2022.009.02.7

Isoflavon merupakan kelompok senyawa isoflavonoid dengan fungsi fisiologis yang bermanfaat bagi tubuh manusia. Bioaktivitas fisiologis isoflavon berasal dari potensinya sebagai antioksidan dan fungsinya yang bermanfaat bagi kesehatan seperti antikanker, antidiabetes, dan antiinflamasi. Isoflavon dalam bentuk tak terkonjugasi atau aglikon dianggap lebih aktif daripada bentuk glukosida. Sprouting merupakan salah satu metode pengolahan untuk meningkatkan bioavailabilitas isoflavon dengan mengubah isoflavon dari glukosida menjadi bentuk aglikon. Pada penelitian ini profil isoflavon dan aktivitas antioksidan yang dipengaruhi oleh perkecambahan selama 48 jam dilakukan pada bagian kecambah yaitu kotiledon (KTL) dan hipokotil (HPL). Hasil penelitian ini menunjukkan bahwa bagian hipokotil mengandung isoflavon aglikon lebih tinggi daripada bagian kotiledon, terutama daidzein. Aktivitas antioksidan dilakukan dengan metode scavenging radikal DPPH (1,1-diphenyl-2-picrylhydrazyl) untuk ekstrak bagian kecambah seperti kotiledon dan hipokotil. Hipokotil memiliki kapasitas antioksidan tertinggi (nilai IC50 1839,113 ppm), yang secara signifikan lebih baik dari kotiledon dan memiliki perbedaan yang signifikan (p<0,05). Perkecambahan meningkatkan aktivitas antioksidan dan kadar isoflavon yang lebih tinggi di hipokotil, terutama untuk isoflavon daidzein.

Karakteristik Amilografi dan Sifat Pengembangan Tepung Singkong pada Optimasi Modifikasi Kombinasi Asam Laktat-Perlakuan Panas Lembap Widanti, Yannie Asrie; Murdiati, Agnes; Pranoto, Yudi; Fibri, Dwi Larasatie Nur
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.1

Although original properties of local flour have limited their uses in bread making, modification potentially enables them to become a viable option in the making of bakery products, aiming to substitute wheat flour. This study aimed to determine the optimum condition of lactic acid-HMT treatments for cassava flour. The amylographic characteristics of the flour and its effects on bread expansion were observed. A five-factor Box-Behnken design (lactic acid concentration, reaction time, HMT temperature, HMT time, and flour water content) was used, while the resulting data were analyzed using linear regression in Minitab software at a 5% significance level. The results showed that the treatment yielding modified cassava flour with high baking expansion was obtained at 0.5% lactic acid, 60 min reaction time, 30% flour water content, and temperature 140 °C for 1 h. Moreover, remarkable changes in pasting properties were observed after modification. The treatment increased peak, trough, and final viscosity but decreased breakdown viscosity. The morphology of modified flour differed from native one, with the former exhibiting more hollow granules and a flake-like structure.

Policy Analysis Reducing Under Five Stunting Children in Special Region Yogyakarta, Indonesia Siswati, Tri; Murdiati, Agnes
Jurnal Kebijakan Kesehatan Indonesia Vol 11, No 2 (2022): June
Publisher : Center for Health Policy and Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jkki.71795

Yogyakarta Special Region is a provinces with a low prevalence of stunting children in Indonesia as many as 21%. Many policies support reducing stunting children effort. This study aims to analysis of policies related to reduce stunting. The method was desk review using secondary data, literature review, policy/regulation tracing related to stunting children and discussions, presentations, Focus Group Discussion (FGD), and Round Table Discussion (RTD). Causes of stunting include distal factors such as the economy, poverty, education, and well-being. Proximate factors were baby low birth weight and adolescent pregnancy. Interventions conducted with a focus target on 1000 early day life include sensitive and specific nutritional interventions. All regional organization have taken a role in combating stunting. Also regulations both internationally, nationally and regionally support the acceleration of the decline of stunting. But the specific regulations on stunting is not available. Effort to reducing stunting have been implemented but need more synergitic and integrated intervention between regional organization with Bappeda as the leading sector.

Distribusi Isoflavon dan Aktivitas Antioksidan Pada Kecambah Koro Pedang Putih (Canavalia Ensiformis L. (DC)) tsalissavrina, Iva; Murdiati, Agnes; Raharjo, Sri; Arsanti Lestari, Lily
Indonesian Journal of Human Nutrition Vol. 9 No. 2 (2022)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2022.009.02.7

Isoflavon merupakan kelompok senyawa isoflavonoid dengan fungsi fisiologis yang bermanfaat bagi tubuh manusia. Bioaktivitas fisiologis isoflavon berasal dari potensinya sebagai antioksidan dan fungsinya yang bermanfaat bagi kesehatan seperti antikanker, antidiabetes, dan antiinflamasi. Isoflavon dalam bentuk tak terkonjugasi atau aglikon dianggap lebih aktif daripada bentuk glukosida. Sprouting merupakan salah satu metode pengolahan untuk meningkatkan bioavailabilitas isoflavon dengan mengubah isoflavon dari glukosida menjadi bentuk aglikon. Pada penelitian ini profil isoflavon dan aktivitas antioksidan yang dipengaruhi oleh perkecambahan selama 48 jam dilakukan pada bagian kecambah yaitu kotiledon (KTL) dan hipokotil (HPL). Hasil penelitian ini menunjukkan bahwa bagian hipokotil mengandung isoflavon aglikon lebih tinggi daripada bagian kotiledon, terutama daidzein. Aktivitas antioksidan dilakukan dengan metode scavenging radikal DPPH (1,1-diphenyl-2-picrylhydrazyl) untuk ekstrak bagian kecambah seperti kotiledon dan hipokotil. Hipokotil memiliki kapasitas antioksidan tertinggi (nilai IC50 1839,113 ppm), yang secara signifikan lebih baik dari kotiledon dan memiliki perbedaan yang signifikan (p<0,05). Perkecambahan meningkatkan aktivitas antioksidan dan kadar isoflavon yang lebih tinggi di hipokotil, terutama untuk isoflavon daidzein.

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