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Sayuti, Kesuma
Andalas University
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Characteristics of Analog Jerky from Moringa Leaves (Moringa Oleifera L.) with the Addition of White Oyster Mushroom (Pleurotus Ostreatus) Powder Rici Elvinas; Kesuma Sayuti; Fauzan Azima
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 02 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v3.i02.20-41.2022

Abstract

This study aims to determine the effect of differences of white oyster mushroom powder addition to the characteristic of beef jerky analog from Moringa leaves and to determine the best beef jerky analogs of moringa leaves with white oyster mushroom powder addition based on chemical, physical, and organoleptic analysis. This research used a Completely Randomized Design (CRD) with 4 treatments (the addition of white oyster mushroom 0%, 40%, 50%, and 60%) with 5 replications. The research data were analyzed using ANOVA and if it had significantly different, continued with Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The observation showed that the addition of white oyster mushroom powder had a significant effect on water content, ash content, fat content, protein content, crude fiber content, yield, and organoleptic on color, aroma, and taste, but it has no significant effect on the hardness and organoleptic texture. The best beef jerky analogs of moringa leave with white oyster mushroom powders based on chemical, physical, and organoleptic was beef jerky of D treatment (addition white oyster mushroom powder 60%) with characteristics of average yield 68.87%, hardness 39.01 %, water content 3.63%, ash content 6.38%, fat content 14.25%, protein content 15.01%, crude fiber content 8.14%, organoleptic of color 4.05 (like), aroma 3,90 (like), taste 3,35 (neutral), and texture 3,85 (like). Keywords: White oyster mushroom, Characteristic, Moringa leaves, Jerky analog
Effect of Ultrasonication Time on Structural, Morphological, and Functional Properties of Sugar Palm (Arenga pinnata Merr.) Flour Nanofibers Anggraini, Tuty; Sayuti, Kesuma; Humaira, Siti Sarah; Zuhri, Arif Rahman; Yenrina, Rina; Putra, Arif Rizkika
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.972

Abstract

Sugar palm (Arenga pinnata) flour has the potential to be developed into nanofibers for use as natural biopolymer materials. Ultrasonication is a promising method for modifying particle size and structural properties; however, the effects of different ultrasonication times on the characteristics of sugar palm flour nanofibers have not been fully explored. This study analysed the effect of different ultrasonication times on the physicochemical properties of sugar palm flour nanofibers produced with an ultrasonic probe homogeniser. A Completely Randomized  Design (CRD) was applied with five ultrasonication times: 0 (control), 30, 60, 90, and 120 minutes, each with three replications. The evaluated parameters included morphology (SEM), particle size, crystallinity (XRD), viscosity, and color characteristics (CIE L*, a*, b*). Increasing ultrasonication time significantly reduced particle size from 177.33 ± 85.55 nm to 19.8 ± 14.89 nm, resulting in a smoother, more homogeneous nanofiber morphology. XRD analysis revealed an amorphous diffraction pattern within the 2? range of 13–25°, indicating the absence of an ordered crystalline structure. The viscosity remained largely stable (9522–9524 mPa·s) between all treatments. Color analysis showed stable L*, a*, and b* values, suggesting that ultrasonication did not induce pigment degradation or noticeable visual changes. These findings demonstrate that prolonged ultrasonication effectively produces uniform, stable, and nano-sized sugar palm flour fibers. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Co-Authors Aisman Aisman Amelia, Kharisma Anak Agung Istri Sri Wiadnyani Anggraini, Anna Anwar Kasim Aries Kusumawati Armenia, Armenia Asmira, Sepni Auzar Syarif C,W Refdi Cesar Welya Refdi D Silvy Daimon Syukri Deivy Andhika Permata Desniorita Desniorita Dewi, Yossie Kharisma Diana Sylvi Dini Novita Sari E P Mutiara Effendi Effendi Effendi Effendi Ekasari Putri, Nurwanita 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 Humaira, Siti Sarah Irfan Suliansyah Ismed Ismed Maria Liko K Tapun Mutiara, E P Nagara Putra, Prima Neswati Neswati Neswati Neswati Netty Sri Indeswari Norio Muto Novelina Novizar Nazir Novizar Novizar Novizar Novizar Novizar, Novizar P Ramadani Padilah, Rahmi Prima Yaumil Fajri Purnama Dini Hari Putra, Arif Rizkika PY Fajri Ramadani, P Refdi, C,W Reni Koja Reza Hijra Rici Elvinas Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini Sahadi Didi Ismanto Sari, Intan Derlia Selly Harnesa Putri Silvy, D Surini Siswarjono Sylvi, Diana Tapun, Maria Liko K Tuty Anggraini Wellyalina, Wellyalina Welya Refdi, Cesar Yasen, Nadia Mardiah Zuhri, Arif Rahman