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All Journal Jurnal Agribisnis Terpadu JURNAL PANGAN J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Food ScienTech Journal Maslahah: Jurnal Pengabdian Masyarakat ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat Journal of Nutrition Science Jurnal Pengbdian Teknik Mesin Journal of Tropical Food and Agroindustrial Technology Teknologi dan Industri Pertanian Indonesia Food and Agro-industry (FAGI) Journal

Winda Nurtiana

Program Studi Teknologi Pangan Universitas Sultan Ageng Tirtayasa

Author-ID : 3365080

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

Published : 16 Documents Claim Missing Document

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CAROTENOIDS AS NATURAL COLORANT : A REVIEW Fany Dwi Wahyuni; Ila Maratush Shalihah; Winda Nurtiana
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.9940

Color is quality attribute that is usually used by consumer as first assessment to choose the food product. However, food processing is one of process which can degrade the food’s color, so the colorant is usually added. On this era, consumer tend to choose food products that have functional benefit. One of natural colorant which has it is carotenoids. Carotenoids gives red, orange, and yellowish. Carotenoids are divided into two groups, carotene and xanthophyll. Carotene consists of α-carotene, β-carotene, γ-carotene, and lycopene. Meanwhile, xanthophyll consists of β-cryptoxanthin, lutein, zeaxanthin, astaxanthin, fucoxanthin, and peridinin. This pigment is lipophilic so it can dissolve in oils and organics solvents and is quite resistant to heating, however it can be very easily degraded in acidic, light, and oxygen condition. Beside act as colorant, this pigment can act as antioxidant and provitamin A. The source of carotenoids is widely spread in flowers, fruits, tubers, leaves, and fruit peels. Extraction of this pigment can be done in three ways, there are maceration extraction, supercritical fluid extraction, and enzymatic extraction.

AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH Vega Yoesepa Pamela; Winda Nurtiana; Bayu Meindrawan
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

High demand of flour import for food applications was a big threaten for food security in Indonesia. The utilization of carbohydrate sources from local food plants can be an alternative to overcome this problem. Beneng taro is a local food from Pandeglang, Banten Province that potential to be used as composite flour. The application of food products, Beneng taro can be used as starch. The purpose of this study is to analyze the characteristics of Beneng taro starch on the amylographic profile of the granules and their morphology. The extraction method used is wet extraction using distilled water. The ratio of taro and distilled water used is 1: 3. The optimum formulation (1: 3) was then tested for morphological properties using SEM instrument and amylograph profile using RVA instrument. SEM test results showed uniform starch granules and polygon-shaped granules. The amylographic profile shown a maximum viscosity of 1075cP with a temperature of 92.4oC at 270 seconds, a set back value of 186 cP and a break down of 214 cP. Based on the amylographic profile, beneng taro starch still has many weaknesses (large set back and break down) so it needs to be modified so that it can be applied to food products.

ANTHOCYANIN AS NATURAL COLORANT: A REVIEW Winda Nurtiana
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer’s selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutation. Anthocyanin source is very broad like from flowers, fruits, tubers, or fruit peels.

Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) Putri, Nia Ariani; Nurtiana, Winda; Syabana, Mohamad Ana; Meindrawan, Bayu; Samara, Reizza Muhammad Giyats Al Hisyam Dwi
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.24861

Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flour and fermented rice bran flour by varying the ingredient formulation: taro beneng flour, fermented rice bran flour, rice flour; and the baking time 15 and 20 minutes. The selected treatment will undergo further analysis regarding its physical (color, texture, and rehydration power) and chemical (moisture, ash, fat and crude fiber content) properties. The hedonic test results showed that the sample F1 (45:10:45)% obtained the highest favorability test results in term of color, aroma, taste, texture, and overall attributes. The selected treatments were formulations F1 (45:10:45)% and F2 (40:15:45)% with a baking time of 15 and 20 minutes. The physical characteristic test results include color (lightness 48.80 – 51.70), texture (0.68 – 0.89 N), and rehydration power (47.55 – 85)%; while the chemical characteristic test results include water (2.60 - 4.4)%, ash (2.74 – 3.14)%, fat (19.47 – 22.46)%, and crude fiber (19.78 – 23.06)%.

Co-Authors Adiwinata, Doni AINUN NAFISAH Ainun Nafisah Ainun Nafisah, Ainun Alfidah, Rahma Anggraeni, Dian Anggraeni, Sherly Apriliani, Widya Bayu Meindrawan Dian Anggraeni Dzikribillah, Muhammad Dhabit Eva Johan Fany Dwi Wahyuni Febriyani, Rosa Filki Ardiansyah Fitria Riany Eris Fitria, Aini Nur Hariyanti, Rahma Hasanah, As Shifa Ila Maratush Shalihah Istiqomah, Zidna Amalia Al Izzah, Alya Nurul Kusumasari, Septariawulan Lazuardi, Amanda Deviena Meindrawan, Bayu Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Najah, Zulfatun Nia Ariani Putri Nia Ariani Putri Nia Ariani Putri Ningrum, Marwah Astria Nugroho, Insaan Nurpitriani, Irna Puji Wulandari Puji Wulandari Kuncorowati Putra, Onetusfifsi Putri, Nezly Nurlia Putri, Nia Ariani Putri, Nia Ariani Rahma Hariyanti Rahma, Cukri Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rinawati Rinawati Riyanto, Rifqi Ahmad Safrida Safrida Samara, Reizza Muhammad Giyats Al Hisyam Dwi Slamet Budijanto Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Vega Yoesepa Pamela Yeni Januarsi Yeni Kurniati Zulfatun Najah Zulfatun Najah Zulfatun Najah

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