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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Floratek Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Agricultural Science and Technology Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA Jurnal Teknologi Pertanian Andalas Jurnal Ners Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Litbang Industri Jurnal Riset Indragiri SAINTI: Majalah Ilmiah Teknologi Industri Andalasian International Journal of Social and Entrepreneurial Development

Sayuti, Kesuma

Andalas University

Author-ID : 3344482

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REVIEW PROSES PENYANGRAIAN KOPI DAN TERBENTUKNYA AKRILAMIDA YANG BERHUBUNGAN DENGAN KESEHATAN Rince Alfia Fadri; Kesuma Sayuti; Novizar Nazir; Irfan Suliansyah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 1 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i1.82

Makalah ini berisi tinjauan komprehensif terhadap literatur tentang proses penyangraian kopi dan pembentukan akrilamida sebagai hasil sampingan proses pengolahan biji kopi diterbitkan antara tahun 2008 hingga 2018. bagian besar penelitian bersifat empiris dan sebagian besar studi berfokus pada proses pengolahan kopi dan efek akrilamida pada kesehatan tubuh. Temuan penting lainnya, sebagian kajian menganggap bahwa kopi mampu meningkatkan kesehatan tubuh. Ulasan ini menyajikan pemahaman yang lebih baik tentang manfaat dan bahaya kopi serta pengaruh penyangraian terhadap mutu kopi yang dihasilkan. Tinjauan ini juga menyoroti tentang alat sangrai kopi yang relatif kurang dieksplorasi. Akademisi, peneliti dan kelompok tani dapat menggunakan hasil kajian ini sebagai pedoman dalam menyangrai kopi. Penyangraian dengan waktu dan suhu yang efektif dapat mengurangi pembentukan akrilamida pada kopi, namun perlu kajian literatur terbaru yang berkaitan dengan proses pengolahan kopi terutama pada proses penyangraian.

Accelerated Shelf Life Test (Aslt) Method with Arrhenius Approach for Shelf Life Estimation of Sugar Palm Fruit Jam With Addition of Asian Melastome (Melastoma malabathricum, l.) on Jar Packaging and Pouch Anna Anggraini; Kesuma Sayuti; Rina Yenrina
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.114

Abstract. Base on previous studies showing that sugar palm fruit can be made as jam with the addition of Asian melastome fruit as a natural coloring. This sugar palm fruit jam product is packaged with jar and pouch packaging. shelf Life information for this product is unknown. The purpose of this study is to determine the rate of change in quality, critical parameters, and estimate the shelf life of sugar palm fruit jam with Arrhenius Model which is simulated at three storage temperature conditions (28⁰C, 38⁰C, and 48⁰C). Parameters observed during the storage process are water content, water activity (aw), pH, color (L), anthocyanin, and antioxidant activity (IC50). The results showed that the smallest activation energy value was used to determine product shelf life, it is color parameters (L) (first order reaction) with linear regression y = -4715.x + 9,787 on jar bottle packaging and y = -2021.x + 1,387 on packaging pouch. The age of storing sugar palm fruit jam with jar bottles is 93 days at 28⁰C and on the packaging pouch for 40 days at 28⁰C.

The Effect of Temperature and Roasting Duration on Physical Characteristics and Sensory Quality Of Singgalang Arabica Coffee (Coffea arabica) Agam Regency Rince Alfia Fadri; Kesuma Sayuti; Novizar Nazir; Irfan Suliansyah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.117

The purpose of this study were to determine the effect of temperature and roasting duration on physical characteristics and quality of arabica coffee sensory,: find out the best temperature and roasting duration treatmen to physical characteristics and quality of arabica coffee sensory. This study used a factorial complete randomized design with two factors (200°C, 220°C and 240°C) and duration of roasting (12, 15, and 18 minutes). The variables observed in this study were rendemen (sucrose content of sugar cane crop or sample), water content, color value, acidity and sensory test of arabica coffee. The results showed that temperature and duration of roasting had effect on rendemen, water content, color value, acidity, flavor, taste and color of arabica coffee. The temperature of 220 ° C with 12 minutes of roasting is produceed the best physical characteristics and sensory quality of Singgalang arabica coffee, with 88.1% of rendemen, 1.23% of water content (bb), different color L (Lightness) 6,07, acidity 5.81, scent score 3.5), taste score value of 3.2, color score 3.6.

Production Process and Quality Testing of Arabica Ground Coffee (Coffee arabica L) Solok Regency, West Sumatera Rince Alfia Fadri; Kesuma Sayuti; Novizar Nazir; Irfan Suliansyah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 4 No 1 (2020): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v4i1.135

One of the types of coffee cultivated in Solok Regency is Arabica Coffee (Coffea Arabica L). The quality of the coffee produced can be influenced by the proper harvesting and post-harvest process so as to produce ground coffee with good quality. This research is done by the method of observation, descriptive, and hedonic test. Ground coffee produced in Solok Regency has a semi-mechanical harvesting process while the post-harvest process begins with the release of the skin and meat of the fruit, subsequent drying, and release of the skin of horns, sorting and grading, roasted, milling and packaging. This research aims to study the processing and quality of Arabica Ground Coffee in Solok Regency.

PEMBUATAN MINUMAN SERBUK INSTAN DARI BERBAGAI BAGIAN TANAMAN MENIRAN (Phyllanthus niruri) Deivy Andhika Permata; Kesuma Sayuti
Jurnal Teknologi Pertanian Andalas Vol 20, No 1 (2016)
Publisher : Universitas Andalas

Masyarakat cenderung lebih menyukai produk pangan yang berbentuk instan, seperti minuman serbuk instan. Disamping kemudahan dalam penyajian minuman instan diharapkan juga memberi khasiat bagi kesehatan tubuh, salah satunya dengan memanfaatkan tanaman herbal. Penelitian ini merupakan penelitian eksploratif dengan menggunakan beberpa bagian tanaman meniran (daun, batang, dan akar) serta meniran utuh yang digunakan dalam pembuatan minuman serbuk instan, dengan penambahan cassia vera dan stevia. Berdasarkan hasil penelitian dapat disimpulkan bahwa waktu larut semua minuman serbuk instan yang dihasilkan sebesar 60,17 detik, kadar air sebesar 9,2801–10,7135%, bagian tidak larut air sebesar 1,9263–3,1912%, kadar abu sebesar 0,0228–0,0278%, serta disukai oleh panelis baik dari segi rasa, warna, aroma dan tampilan.

Pengaruh Suhu dan Lama Penyimpanan terhadap Indikator Film dari Ekstrak Kelopak Bunga Rosella (Hibiscus sabdariffa, L.) sebagai Smart Packaging untuk Mendeteksi Kerusakan Nugget Ayam Ismed Ismed; Kesuma Sayuti; Feby Andini
Jurnal Aplikasi Teknologi Pangan Vol 6, No 4 (2017): November 2017
Publisher : Indonesian Food Technologists

Tujuan penelitian ini adalah untuk mengetahui efektifitas penggunaan zat warna antosianin bunga rosella sebagai indicator film kemasan cerdas dan mempelajari pengaruh warna indikator terhadap lama penyimpanan produk nugget ayam dalam kemasan pada suhu ruang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 8 perlakuan dan 3 kali ulangan. Data dianalisa secara statistik dengan menggunakan ANOVA dan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Pengamatan pada bahan baku kelopak bunga rosella berdasarkan sifat fisik dan kimia ialah total antosianin, pH, sisa pelarut, warna. Pengamatan film indikator warna yang dihasilkan ialah ketebalan, dan warna. Hasil penelitian menunjukan bahwa lama penyimpanan pada suhu ruang menunjukan perubahan warna film diakibatkan oleh kerusakan nugget ayam. Nugget ayam mulai rusak pada hari kedua dimana kadar air pada hari kedua 47,52%, pH 6,34, angka lempeng total sudah TBUD. Kadar air berdasarkan SNI 01-6683-2002 nugget ayam masih memenuhi syarat, tetapi pada angka lempeng total nugget ayam sudah tidak memenuhi syarat SNI maksimum 5x104 . Sejalan dengan perubahan kecerahan warna merah yang terdapat pada film, tetapi secara visual perubahan hari ke-6 perubahan warna dapat dibedakan.

Karakteristik Sponge Cake Berbahan Dasar Tepung Beras Merah, Hitam, dan Putih dari Beberapa Daerah di Sumatera Barat Tuty Anggraini; Yossie Kharisma Dewi; Kesuma Sayuti
Jurnal Litbang Industri Vol 7, No 2 (2017)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Pigmented rice such as red and black rice contains bioactive compound including flavonoids that can act as antioxidants. However, the use of red and black rice has not been as popular as white rice thus need to improve the utilization of these type of rice. The alternative is conducted by increasing the fiber and antioxidant intake. Red and black rice can be utilized as the main material to make sponge cake. West Sumatera had many cultivars of black, red, and white rice. The research was aimed to know the antioxidant activity, polyphenols, anthocyanin and the physical characteristics of the sponge cake from different varieties of red, black, and white rice from some areas in West Sumatra. The results showed that the sponge cake of black rice had the highest value of antioxidants, polyphenols, and anthocyanin as well as the physical characteristics compared to sponge cake of red and white rice. Sponge cake of black rice from Solok Selatan was the best product with antioxidant activity 44.94%, at a concentration 1000 ppm, total polyphenols 13.79%, and anthocyanin content 10.31 mg/l.ABSTRAKBeras berpigmen seperti beras merah dan beras hitam mengandung sejumlah komponen bioaktif, seperti senyawa flavonoid yang dapat berperan sebagai antioksidan. Namun, penggunaan beras merah dan hitam belum sepopuler beras putih sehingga perlu dilakukan suatu alternatif untuk meningkatkan pemanfaatan jenis beras tersebut guna meningkatkan asupan serat dan antioksidan. Beras merah dan beras hitam dapat dimanfaatkan sebagai bahan utama dalam pembuatan sponge cake. Sumatera Barat memiliki banyak kultivar beras hitam, merah dan putih. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan, kadar polifenol, antosianin serta karakteristik fisik sponge cake dari berbagai varietas beras merah, hitam dan putih dari beberapa daerah di Sumatera Barat. Hasil penelitian menunjukkan bahwa sponge cake beras hitam memberikan nilai antioksidan, kadar polifenol dan antosianin yang lebih tinggi, serta karakteristik fisik yang lebih baik dibanding sponge cake beras merah dan putih. Spongecake dari beras hitam varietas Solok Selatan dipilih menjadi produk terbaik dengan aktivitas antioksidan 44,94% pada konsentrasi 1000 ppm,total polifenol 13,79% dan kandungan antosianin 10,31 mg/L.

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).

Co-Authors Aisman Aisman Amelia, Kharisma Anak Agung Istri Sri Wiadnyani Anna Anggraini Anwar Kasim Aries Kusumawati Armenia, Armenia C,W Refdi Cesar Welya Refdi D Silvy Daimon Syukri Desniorita Desniorita Dewi, Yossie Kharisma Diana Sylvi Dini Novita Sari E P Mutiara Effendi Effendi Effendi Effendi Ekasari Putri, Nurwanita Elvinas, Rici Etti Swasti F. Failisnur Fajratul Yanda Fajri, PY Fauzan Azima Feby Andini Felga Zulfia Rasdiana Firdausni Firdausni Gustiarini Rika Putri Hanifah Andryani Hasbullah Hasbullah Hasbullah Hasbullah Hazli Nurdin Heni Pujiastuti Hijra, Reza Irfan Suliansyah Ismed Ismed Maria Liko K Tapun Neswati Neswati Neswati Neswati Netty Sri Indeswari Norio Muto Novelina Novizar Nazir Novizar Novizar Novizar Novizar Novizar, Novizar P Ramadani Prima Yaumil Fajri Purnama Dini Hari PY Fajri Rahmi Padilah Reni Koja Reza Hijra Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini Sahadi Didi Ismanto Selly Harnesa Putri Sepni Asmira Surini Siswarjono Sylvi, Diana Tapun, Maria Liko K Tuty Anggraini Wellyalina, Wellyalina Welya Refdi, Cesar Yasen, Nadia Mardiah

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