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Antioxidant Activity of “Kolang Kaling” Jam which is added with “Pucuk Merah” (Syzygium oleana) Fruit Juice Kesuma Sayuti; Neswati Neswati; Reza Hijra; Effendi Effendi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

“Kolang kaling” is the endosperm of Arenga pinnata seed that contains galactomannan so it can be made into jam. This research was aimed to study the effect of “Pucuk merah” fruit juice as a natural colorant and antioxidant sources on antioxidant activity of the jam. This research used an experimental design with different levels of the juice of “Pucuk merah” fruit (6%, 8%, 10%, and 12%). Observations were anthocyanin level (pH differential method), total phenol (by Follin-Ciocalteu method) and antioxidant activity (by DPPH method) of the jam. It was found that the addition of the concentration level of “Pucuk merah” fruit juice had a statistically significant effect on the anthocyanin and total phenol level of the jam. The more the juice was added, the higher the anthocyanin level (2.82 ± 0.13 ppm; 3.76 ± 0.29 ppm; 3.88 ± 0.11 ppm; and 4.20 ± 0.52 ppm, respectively) and the higher the total phenol level (382 ± 1.53 mg GAE/100g; 431 ± 3.06 mg GAE/100g; 540 ± 1.53 mg GAE/100g and 547 ± 6.43 mg GAE/100g, respectively). By using sensory evaluation, the best product was the addition of 12% of the juice; the antioxidant activity was 628 ppm.

The Analysis of Eating Habits of Hyperuricemia Sufferers in Padang City Cesar Welya Refdi; Rina Yenrina; Kesuma Sayuti; PY Fajri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 2 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Hyperuricemia is a condition when uric acid levels in the blood are higher than normal. It can lead to several diseases, like gout. The data from the Health Office of Padang City in 2013-2015 show that gout is included in the category of 10 most diseases in Padang City. The typical foods of West Sumatera contain high-protein. This may correlate with the increase in the number of hyperuricemia sufferers in Padang City, West Sumatera. The aim of this study is to know the eating habits of hyperuricemia sufferers in Padang City. This research method was explorative-descriptive using a survey conducted on respondents of hyperuricemia sufferers. The respondents surveyed were thirty-seven people, randomly assigned to the patients of health facilities in Padang City. The results indicated that hyperuricemia sufferers are under and above 40 years old. Animal source foods stated by respondents that can increase uric acid were tunjang, cancang, and beef liver. Meanwhile, plant source foods stated by respondents that can increase uric acid were legumes (melinjo/emping, tauco, dan gado-gado/lotek/pical), leafy greens (cassava leaf, spinach, and kale) and fruits (durian, jack fruit, and banana). Ginger, red ginger, and garlic are believed by the respondents to reduce gout.

The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers Maria Liko K Tapun; Kesuma Sayuti; Daimon Syukri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 2 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The leaves of M oleifera contain high protein and crude fiber. Thus the addition of M oleifera leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of crackers and the addition of the moringa leaves to product crackers on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the crackers. Based on nutritional content and sensory test, the crackers of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).

The Effect of the Addition of Citrus Fruits Juice on The Physical and Chemical Characteristics of Sapodilla (Manikara zapota) Sliced Jam Kesuma Sayuti; E P Mutiara; D Silvy
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

This study aims to determine the effect of various citrus fruit juices on the qualities of sliced sapodilla jam. Completely randomized design (CRD) with four treatments and four replications. A (2% citric acid) served as the control, B (26% lime juice), C (26% lemon juice), and D (26% kaffir lime juice) were the treatments. The data were statistically examined using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% significance level. The addition of citrus fruit juice had a substantial influence on the jam's folding test, total titrated acid, pH value, water content, ash content, total dissolved solids, total sugar, crude fiber, and vitamin C did not affect its water activity. According to the chemical features, the addition of lime juice as a source of citric acid resembles the characteristics of sheet jam made with pure citric acid more closely.

Characteristic of White Glutinous Sticky Rice “Kipang” added by Coconut Dregs Kesuma Sayuti; C,W Refdi; P Ramadani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.335

This study aimed to determine the effect of coconut dregs addition on white glutinous sticky rice “Kipang” characteristics. The study used a CRD with six treatments and three replications. The treatments applied in this study is coconut dreg, consisting of A (0%), B (5%), C (10%), D (15%), E (20%), and F (25%). The data were analyzed using ANOVA and subsequently subjected to DNMRT at the 5% significance level. The study showed that adding coconut dreg affected moisture content, protein, fat, carbohydrates, crude fiber, total sugar, and organoleptic acceptance such as color, taste, and crispiness. However, it did not significantly affect the ash content and the organoleptic acceptance of the aroma. The best treatment was F product (25%) with moisture content (6.44%), ash content (0.93%), fat content (13.4%), protein content (3.17%), carbohydrates content (75.73%), crude fiber (4.47%), total sugar (42.88%) and organoleptic acceptance for color 4.43 (like), aroma at 4.23 (like), taste 4,33 (like) and fragility at 4.23 (like). The glycemic index of the product was (67.92%)

Antioxidant Activity of “Kolang Kaling” Jam which is added with “Pucuk Merah” (Syzygium oleana) Fruit Juice Kesuma Sayuti; Neswati Neswati; Reza Hijra; Effendi Effendi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v4i1.36

“Kolang kaling” is the endosperm of Arenga pinnata seed that contains galactomannan so it can be made into jam. This research was aimed to study the effect of “Pucuk merah” fruit juice as a natural colorant and antioxidant sources on antioxidant activity of the jam. This research used an experimental design with different levels of the juice of “Pucuk merah” fruit (6%, 8%, 10%, and 12%). Observations were anthocyanin level (pH differential method), total phenol (by Follin-Ciocalteu method) and antioxidant activity (by DPPH method) of the jam. It was found that the addition of the concentration level of “Pucuk merah” fruit juice had a statistically significant effect on the anthocyanin and total phenol level of the jam. The more the juice was added, the higher the anthocyanin level (2.82 ± 0.13 ppm; 3.76 ± 0.29 ppm; 3.88 ± 0.11 ppm; and 4.20 ± 0.52 ppm, respectively) and the higher the total phenol level (382 ± 1.53 mg GAE/100g; 431 ± 3.06 mg GAE/100g; 540 ± 1.53 mg GAE/100g and 547 ± 6.43 mg GAE/100g, respectively). By using sensory evaluation, the best product was the addition of 12% of the juice; the antioxidant activity was 628 ppm.

The Effect of the Addition of Citrus Fruits Juice on The Physical and Chemical Characteristics of Sapodilla (Manikara zapota) Sliced Jam Kesuma Sayuti; E P Mutiara; D Silvy
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.248

This study aims to determine the effect of various citrus fruit juices on the qualities of sliced sapodilla jam. Completely randomized design (CRD) with four treatments and four replications. A (2% citric acid) served as the control, B (26% lime juice), C (26% lemon juice), and D (26% kaffir lime juice) were the treatments. The data were statistically examined using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% significance level. The addition of citrus fruit juice had a substantial influence on the jam's folding test, total titrated acid, pH value, water content, ash content, total dissolved solids, total sugar, crude fiber, and vitamin C did not affect its water activity. According to the chemical features, the addition of lime juice as a source of citric acid resembles the characteristics of sheet jam made with pure citric acid more closely.

Characteristic of White Glutinous Sticky Rice “Kipang” added by Coconut Dregs Kesuma Sayuti; C,W Refdi; P Ramadani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.335

This study aimed to determine the effect of coconut dregs addition on white glutinous sticky rice “Kipang” characteristics. The study used a CRD with six treatments and three replications. The treatments applied in this study is coconut dreg, consisting of A (0%), B (5%), C (10%), D (15%), E (20%), and F (25%). The data were analyzed using ANOVA and subsequently subjected to DNMRT at the 5% significance level. The study showed that adding coconut dreg affected moisture content, protein, fat, carbohydrates, crude fiber, total sugar, and organoleptic acceptance such as color, taste, and crispiness. However, it did not significantly affect the ash content and the organoleptic acceptance of the aroma. The best treatment was F product (25%) with moisture content (6.44%), ash content (0.93%), fat content (13.4%), protein content (3.17%), carbohydrates content (75.73%), crude fiber (4.47%), total sugar (42.88%) and organoleptic acceptance for color 4.43 (like), aroma at 4.23 (like), taste 4,33 (like) and fragility at 4.23 (like). The glycemic index of the product was (67.92%)

The Effect of Adding Coconut Dregs (Cocos nucifera L.) on “Wajik” Characteristics Kesuma Sayuti; Daimon Syukri; Rahmi Padilah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.519

This study aims to determine the effect of adding coconut dregs on the characteristics of wajik based on organoleptic and chemical tests. The research design used was a Completely Randomized Design (CRD) with 5 treatments, namely A (without adding coconut dregs), B (addition of 1% coconut dregs), C (addition of 2% coconut dregs), D (addition of 3% coconut dregs), and E (addition of 4% coconut dregs) with 3 replications. The research data were statistically analyzed using Analysis of Variance (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) analysis at the 5% level. The results showed that adding coconut dregs had a significant effect on, fat content, crude fiber, sucrose, total energy, and organoleptic including color, aroma, taste, and texture. However, it had no significant effect on ash content. The best treatment was wajik with the addition of 3% coconut dregs, with ash content of 0.78%, fat content of 14.31%, protein content of 2.58%, crude fiber of 6.42%, total energy of 329.51 kcal, and a liking level for color 3.80 (like), aroma 3.84 (like), taste 3.60 (like), and texture 3.80 (like).

Characteristics and Glycemic Index of Corn “Kipang” added by Coconut Dregs Refdi, Cesar Welya; Sayuti, Kesuma; Yasen, Nadia Mardiah; Fajri, Prima Yaumil
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.613

This study aimed to investigate the impact of incorporating coconut dregs on the characteristics of corn kipang, identify the optimal addition level based on organoleptic and chemical tests, and determine the glycemic index of kipang products with coconut dreg additions. The research design was completely randomized (CRD) with six treatments and three replications. The treatments given in this study were A (0%), B (2% coconut dregs), C (4% coconut dregs), D (6% coconut dregs), E (8% coconut dregs), and F (10% coconut dregs). The research data were statistically analyzed using ANOVA and continued with DNMRT analysis at the 5% level. The best treatment based on chemical analysis of organoleptic tests, chemical analysis of corn kipang with the addition of coconut dregs is treatment F (addition of 15% coconut dregs) with the following average values: moisture content (8.13%), ash content (1.67 %), fat (6.90%), protein (4.04%), carbohydrates (79.27%), crude fiber (4.40%), glycemic index (56.35%) and organoleptic acceptance values with the average panelists' preference for color was 3.77 (liked), aroma 4.07 (liked), and taste 4.27 (liked), and crispness 4.10 (liked). Corn kipang products with 10% coconut dregs are classified as medium IG category (56.35), while corn kipang products without adding coconut dregs are classified as high IG category (75.31). This shows that adding coconut dregs can reduce the IG value of a product. Contribution to Sustainable Development Goals (SDGs)SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production

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