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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Indonesian Food Science and TechnologyJournal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Fithri Choirun Nisa
Brawijaya University
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Other

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Extraction of Natural Antioxidant from Local Sorghum Brown Variety and Its Activity Enhancement by Germination and Microwave Nisa, Fithri Choirun
Jurnal Teknologi Pertanian Vol 11, No 3 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Brown sorghum was reported as a source of antioxidants such as phenolic, tannin, anthocyanin. This research was designed into 2 steps. The first step was aimed to find out the best type of solvent (methanol, ethanol, and acetone) for antioxidant extraction in each fraction (milled grain and bran) of sorghum. The aim of the second step was to observe the effect of germination and microwave on antioxidant activity. Nested design was used in the first step. The results of the first step showed that best treatment in milled grain was obtained from ethanol with phenolic content of 100,28 mg/g, anthocyanin content of 28.34 ppm, tocopherol content of 2.24 mg/mL, antioxidant activity of 95.96%, and yield of 10.105%. The best treatment in bran was obtained from methanol with phenolic content of 89.74 mg/g, anthocyanin content of 50.70 ppm, tocopherol content of 10.55 mg/mL, antioxidant activity of 97.15%, and yield of  9.02%. The results of the second step research showed that germination has significantly affected (α=0.05) antioxidant activity and yield extract. The extract was characterized by phenolic content of 108.67 mg/g, anthocyanin content of 35.80 ppm, tocopherol content of 2.97 mg/mL, antioxidant activity of 98.00%, and yield of  16.94%. While microwave had significantly affected (α=0.05) tocopherol content, antioxidant activity, and yield extract. The characteristics of product were phenolic content of 113.71 mg/g, anthocyanin content of 48.68 ppm, tocopherol content of 17.40 mg/mL extract, antioxidant activity of 98.71%, and yield of  12.47%.Keywords: brown sorghum, natural antioxidant, microwave
KARAKTERISTIK RHEOLOGI SUSU PADA BERBAGAI PROSES PENGOLAHAN Purwantiningrum, Indria; Nisa, Fithri Choirun; Yuwono, Sudarminto Setyo; Fathuroya, Vivien
Jurnal Teknologi Pertanian Vol 16, No 3 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Sifat reologi susu sapi berbeda-beda tergantung pada berbagai kondisi proses pengolahannya. Sampel susu sapi diperoleh dari petani di desa Jabung. Pengukuran rheologi dilakukan untuk sampel susu segar, yang telah di pasteurisasi pada suhu 72 oC selama 10 menit, dan kondisi sterilisasi (UHT) pada suhu 95 oC selama 3 menit. pengukuran rheologi susu juga di-lakukan untuk susu pasteurisasi dan sterilisasi pada berbagai merek komersial. pengukuran rheologi yang dilakukan antara lain nilai viskositas, protein, dan lemak. Hasil analisa kedua sampel, yaitu susu segar dan susu merek komersial dibandingkan untuk mendapatkan informasi untuk meningkatkan kualitas susu lokal. Data yang dihasilkan dari pengukuran sampel dianalisa dengan menggunakan uji-t. Hasil uji-t menunjukkan bahwa ada perbedaan yang signifikan (P<0.01) pada nilai viskositas, protein, dan kandungan lemak susu lokal dari desa Jabung dengan kondisi pengolahan yang berbeda dan sampel susu pada merek komersial. Viskositas rata-rata susu segar dengan perlakuan pasteurisasi dan sterilisasi UHT adalah 2.33 cp, 3.21 cp, dan 3.4 cp. Kandungan protein rata-rata susu segar pada perlakuan pasteurisasi dan UHT adalah 3.2%, 3.18% dan 2.98%, sedangkan kandungan lemak 3.05%, 3.3% dan 3.34%.
High-Tocopherol Fraction from Rice Bran (Oryza sativa) Prepared by Low-Temperature Solvent Crystallization Technique Cahyanine, Miradiah; Estiasih, Teti; Nisa, Fithri Choirun
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Rice bran is by product form rice milling. Rice bran has good nutrition value, such as rich of vitmamin E. Indonesia has a very great amount of rice bran but has not been explored yet. The aim of this research was to know  how influence of temperatur and crystallisation duration to tocopherol rich fraction characteristic, and to determine the effective temperature and duration of crystallization in tocopherol purification from rice bran, through solvent crystallization technique in low temperature. This research was conducted by Randomized Block Design with 2 factors. First factor was crystallization temperature (0 and 10°C) and second factors was duration of crystallization (24, 30 and 36 hours). Each treatment was repeated 3 times. The result was analyzed using analysis of variance and continued by LSD and DMRT.Tocopherol content increased from rice bran oil, unsaponifiable matters, and high tocopherol fraction.  Temperature of crystallization significantly affected antioxidant activity, free fatty acid content, and peroxide value.  Time of crystallization affected tocopherol concentration, antioxidant activity, and peroxide value.  The best treatment was obtained from temperature of crystallization of 0°C and crystallization time of 24 hours.   The characteristics of this fraction was tocopherol concentration of 17.84%, antioxidant activity of 38.42%, free fatty acid content of 2.28%, peroxide value of 6.45 meq/kg, and color value of 100.Keywords: tocopherol, rice bran, crystalization, solvent, unsaponifiable fraction
Formulation of Moringa leaves and by-product of green grass jelly as Composite Flours in Noodle Making Priyanto, Anugerah Dany; Nisa, Fithri Choirun
Jurnal Teknologi Pertanian Vol 17, No 1 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Daun kelor mengandung tinggi protein dan ampas daun cincau hijau merupakan sumber pektin yang penggunaannya belum maksimal. Diversifikasi produk merupakan hal yang penting dalam mendukung ketahanan pangan dan salah satunya yaitu terigu yang menjadi bahan utama dari mie instan. Substitusi parsial menjadikan kualitas mie instan menurun akibat kerkurangnya kadar gluten. Untuk itu, perlu ditambahkan hidrokoloid dimana pektin yang terdapat pada daun cincau. Tujuan dari penelitian ini yaitu untuk mengetahui proporsi tepung terigu : tepung daun kelor dan penambahan tepung ampas daun cincau hijau yang memiliki respon terbaik terhadap karakteristik kimia, fisik, dan organoleptik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor pertama adalah proporsi tepung terigu : tepung daun kelor terdiri dari 3 level (90 : 10, 85 : 15, 80 : 20) dan faktor kedua adalah penambahan tepung ampas daun cincau hijau yang terdiri dai 2 level (10%, 20%). Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) dan dilanjutkan menggunakan BNT α = 5%. Pemilihan perlakuan terbaik dihitung dengan metode indeks efektivitas. Perlakuan terbaik didapatkan pada proporsi tepung terigu : tepung daun kelor 90 : 10 dengan penambahan tepung ampas daun cincau hijau 10%.
Pollution Level Reduction of Tofu Waste Water in Nata de Soya Production (Incubation Time Study) Nisa, Fithri Choirun
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The waste from pre and post harvesting may cause environmental problem. This problem need to be solved. The waste water (whey) from tofu production is one of that always be produced in large amount. The objective of this research was to use whey of tofu to produce nata de soya and to reduce environmental pollution by varying incubation time. Total nitrogen, reducing sugar, COD value, and pH were analyzed in initial whey of tofu. Thickness and weight of nata that produced, volume and COD (Chemical Oxygen Demand) value of whey residue were observed after 10, 12, 14, 16, and 18 days. The optimum incubation time for nata production was 14 days with the thickness and the wet weight of nata that produced are 4,75 mm and 24,58 g, respectively and COD reduction 46,22%. These results were derived from 200 ml whey that enriched by sucrose 10% (w/v) and mungbean sprout extract 0,5% (v/v)   Keywords: tofu wastewater, nata de soya, incubation, pollution reduction
Study on Antioxidant Activity of Fermented Rice Bran and Skim Milk by Probiotic Lactic Acid Bacteria (Lactobacillus plantarum J2 and Lactobacillus casei) Zubaidah, Elok; Aldina, Nawa; Nisa, Fithri Choirun
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Rice bran is a by product from rice milling that contains more than 20% of dietary fiber, mostly composed of insoluble fibers. Rice bran also contains antioxidants in high level such as tocopherol, tocotrienol, oryzanol and phenolic. More than 1% of these phenolic antioxidants are covalent bounded with insoluble fibers in rice bran that lowers the bioavailability of phenolic. To increase the bioavailability of phenolic antioxidants, microorganisms such as LAB (probiotic) that can produce enzyme to degrade fibers are used.  In this research skimmed milk is also used to compare the antioxidant activity in milk based and rice bran based probiotic products.Randomized Block Design was used with 2 factors, type of substrats in 2 level (rice bran and skimmed milk) and type of isolates in 2 level (L. plantarum J2 and L. casei).  The resulted data then were analyzed using ANOVA (?=5%) and differential test BNT (?=5%).  The results of this experiment showed that indigenous probiotic isolate L. plantarum J2 was more effective to increase the antioxidant activity compared to L. casei in fermented rice bran.  It was because L. plantarum J2 could degrade fibers and increase bioavailability of phenolic antioksidant within 12 hours fermentation.  The best treatment was fermented rice bran media with indigenous isolate L. plantarum J2.  The best treatment had caharacteristics as followed: LAB total amount of 3.68.1011 cfu/ml, total acid of 1.053%, pH of 3.93, insoluble fiber content of 1.20%, total of phenolic cintent of 52.07 ppm, and antioxidant activity of 88.86%.Keywords: indigenous LAB isolate, rice bran, total phenolic, antioxidant actvity
Production of Nata from Wastewater of Tofu (Whey): Study on Sucrose and Mungbean Sprout Extract Addition Nisa, Fithri Choirun; H., Hani R.; Wastono, Tri; Baskoro, B.; Moestijanto, Moestijanto
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Nata, as the alternative high fiber food, was produced from coconut water and pineapple. Wastewater of tofu (whey), that became the environmental problem, has potency as the material of nata production.The objective of this study was making use of the tofu waste water (whey) potency as the alternative material to produce nata, by studying nutrition component addition, that was sucrose as carbon source and mungbean sprout extract as nitrogen source. The sucrose addition with five treatments, i.e. 0; 2,5; 5,0; 7,5; and 10,0 g / 200 whey and mungbean sprout extract addition with four treatments, i.e. 0; 0,1; 0,3; and 0,5 (ml / 200 ml whey), with incubation time 14 days, at temperature 283oC.The analysis was comprised of material analysis and product analysis. Material analysis included protein, carbohydrate, total solid content, and acidity analysis, and product analysis include weight and thickness of nata analysis. Results showed that the best product was obtained from sucrose and mungbean sprout extract addition 20 g / 200 ml whey and 0,5 ml / 200 ml whey, respectively, with 23,79 g weight and 6,5 mm thickness.Keywords: tofu wastewater, nata, fiber food
Pembuatan Pektin Berwarna dari Ampas Apel dan Bunga Potong Sortiran Indria, Indria Purwantiningrum; Nisa, Fithri Choirun
REKAPANGAN Vol 11, No 1 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Penggunaan pektin sebagai pengental alami dalam berbagai produk pangan telah banyak diakukan.Ekstraksi pektin dari ampas apel dapat meningkatkan nilai ekonomis apel sortiran. Namun, untuk memberikaninovasi terhadap produk pektin, dilakukan kombinasi penambahan warna merah alami yang diperoleh daripigmen antosianin. Pigmen ini dapat diperoleh dari berbagai jenis bunga antara lain bunga mawar potong.Kombinasi pektin dari ampas apel dengan antosianin dari bunga mawar potong diharapkan dapat menghasilkanbahan tambahan pangan alami yang efektif dan aman digunakan oleh masyarakat.Penelitian ini bertujuan untuk secara efektif memperoleh ekstrak pektin dari ampas apel untukmempertahankan warna antosianin dari bunga mawar potong sortiran. Optimasi ekstraksi pektin didekati melaluipenggunaan asam yang tepat serta perbandingan bahan: pelarut. Hasil yang diharapkan adalah produksi pektindengan rendemen tertinggi serta memiliki kemampuan untuk mempertahankan stabilitas antosianin.Dari hasil penelitian yang telah dilakukan, diperoleh rendemen total pektin tertinggi diberikan olehperlakuan kadar antosianin 75% dengan perbandingan bahan: pelarut 1: 75; yaitu 38. 47%. Sedangkan hasilterendah diberikan oleh perlakuan kadar antosianin 60% dengan perbandingan bahan: pelarut 1:125 yaitu 3.59%. Tingkat kemerahan rendemen yang tertinggi diperoleh dari perlakuan kadar antosianin 75% denganperbandingan bahan: pelarut 1:75. Berdasarkan uji lanjut Duncan, perlakuan K3P3 (antosianin 75% dan asamsitrat 1:75) memberikan hasil total pektin paling optimal. Perlakuan ini tidak berbeda signifikan dengan perlakuanK4P3, K4P2, K3P2, K2P3, K4P4 dan K2P2. Namun untuk tingkat kemerahan perlakuan K3P3 tidak berbedasignifikan dengan K2P2 dan K3P3. Dengan demikian perlakuan terbaik adalah perlakuan kadar antosianin 75%dengan perbandingan bahan:pelarut 1:75.
EKSTRAKSI DAN FRAKSINASI FOSFOLIPID DARI LIMBAH PENGOLAHAN MINYAK SAWIT [Extraction and Fractionation of Phospholipids from the Waste of Palm Oil Processing] Teti Estiasih; Kgs . Ahmadi; Fithri Choirun Nisa; Ahmad Diaul Khuluq
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research aimed to extract and fractionate phospholipids from the most potential source of phospholipids of the waste of palm oil processing i.e. palm pressed fiber, sludge, and spent bleaching earth (adsorbent). The extraction process was performed by using chloroform-methanol, followed by polar lipid separation by solubilization in choloroform (to eliminate neutral lipid) and methanol (to extract phospholipids). Fractionation was performed based on the solubility in ethanol and acetone. There were 5 phospholipd fractions obtained, i.e. crude phospholipids (without fractionation), ethanol soluble, ethanol insloluble, ethanol soluble-acetone soluble, and ethanol soluble-acetone insoluble fractions. Each fraction was characterized for phospholipid composition and fatty acid profile. The result showed that palm pressed fiber had the highest content of phospholipids of 10,222.19 ppm. Extraction and separation of phospholipids from palm pressed fiber produced phospholipids with a purity of 61.67%. Phospholipids found in palm pressed fiber were phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidyletanolamin (PE), phosphatidylglycerol (PG), diphosphatidylglyerol (DPG), and phosphatidic acid (PA), while the impurities consisted of fatty acids and neutral lipids. Oleic acid is the most dominant fatty acid ini crude palm pressed fiber phospholipids. Fractionation increased the purity of phospholipids. Different phospholipids fractions showed different phospholipid composition and fatty acid profile. Ethanol soluble fraction had more PI, PC, PG, and PA, but less PE and DPG as compared to crude phospholipids. The ratio of PC to PE also increased after ethanol fractionation. The amount of more non polar phospholipids (PG, DPG, PA) were less in ethanol soluble-acetone insoluble fractions compared to ethanol soluble-acetone soluble fraction. The solubilization in ethanol increased total unsaturated fatty acids in ethanol soluble fractions, meanwhile the distribution of unsaturated and saturated fatty acid in ethanol soluble-acetone soluble and ethanol soluble-acetone insoluble was similar.
Ultrasound homogenization of milk cream at low temperature Fithri Choirun Nisa; Fan Zhu; Conrad Perera; Liurong Huang; Yacine Hemar
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 2 (2021)
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.2021.004.02.9

Abstract

Ultrasonication has been identified as a particularly promising technology for homogenization of dairy products. Homogenization of cream, by reducing fat globule size, can be utilized to inhibit creaming. The homogenization of cream usually leads to increased viscosity.  Cream with fat level greater than 17% cannot be homogenized with satisfactory results since conventional homogenization methods cause coalescence and mostly agglomeration. The aim of this study was to investigate the influence of ultrasonication on milk cream (5-30% fat) and to study the phenomenon of formation of fat clusters during sonication (0.5-15 mins) at low temperature (2°C). The results showed that ultrasonication can reduce the fat globule size, although it resulted in the formation of fat clusters at short time (<1min), but at longer time, fat clusters can be broken. On the other hand, ultrasound homogenization tends to increase the viscosity of cream at various fat contents. Microstructure of solid phase showed that there was formation of double emulsions and partial fat coalescence. Ultrasound homogenization with the addition of SDS as small-molecule surfactant can prevent the formation of fat clusters. Fatty acid composition in solid phase shows that it consists of long-chain fatty acids in higher amount compared to that present in the liquid fraction. Whereas the concentration of short and medium chain fatty acids in the liquid phase was higher compared to that in solid phase. The utilization and optimization of ultrasound for cream homogenization has a potency to solve the limitation of conventional method (pressure homogenizer) which commonly used in dairy industry.
Co-Authors AGUSTIN KRISNA WARDANI Ahmad Diaul Khuluq Ahmad Zaki Mubarok, Ahmad Zaki Ansori, Firsty Ainun Zalzabila Anugerah Dany Priyanto, Anugerah Dany B. Baskoro Bin Roslan, Jumardi Binti Atun, Mazlinah Binti Julmohammad, Norliza Cefi Azmil Halwan Cholifatuz Zahro Conrad Perera Dian Izmi Kartikasari Elok Zubaidah Fan Zhu Faridatul Siti Solikhah Hani R. H. Indria Purwantiningrum Indria, Indria Purwantiningrum Israzul Aji Pratama Kgs . Ahmadi Liurong Huang Luh Irma Irviani Merina Iing Trisnawati Miradiah Cahyanine Moestijanto Moestijanto Mohd Shariff, Amir Husni Nawa Aldina Nurhakiki, Clara Andini Nurul Huda RUTH CHRISNASARI Satriyananda Widagdha Sudarminto Setyo Yuwono Teti Estiasih Teti Estiasih Tri Wastono Vivien Fathuroya, Vivien Wenny Ayu Rahmawati Widodo, Archangela Zevanya Venenzia Yacine Hemar Yusra