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Vega Yoesepa Pamela
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Food ScienTech Journal

 1 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (327.74 KB) | DOI: 10.33512/fsj.v1i2.7319

Abstract

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.
CORN SILK TEA EXTRACT AS ANTIDIABETIC : A REVIEW Ila Maratush Shalihah; Vega Yoesepa Pamela; Septariawulan Kusumasari
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.v2i2.9647

Abstract

Diabetes Mellitus type 2 usually occurs in people who are overweight and have less physical movement. Usually, that disiease triggers by sedentary lifestyle. Patients with diabetes mellitus are characterized by high blood glucose levels (hyperglycemia) due to a lack of insulin secretion, insulin action, or both. Decreasing blood sugar levels can be done in several ways, namely by diet and consumption of drugs. One of the efforts to help speed up diabetes treatment is to consume corn silk tea. Corn silk is one part of corn that has not been fully utilized and contains flavonoids, which are believed to reduce blood glucose levels. Flavonoids in corn silk reduce blood glucose levels by stimulating insulin secretion by pancreatic β cells, activating insulin receptors, and repairing damaged pancreatic β cells through antioxidant activity; flavonoids also inhibit the breakdown of carbohydrates. The process of making corn silk tea can be done in several procedures. Before making, corn silk can be dried or not dried; making the extract can be boiled for a long time or only for a short time. The difference in the manufacturing process affects the tea content and its effect on blood sugar levels. Corn silk tea that has been formulated to be drunk regularly in a repetition can reduce blood sugar levels in respondents with high blood sugar levels.
BIODEGRADABILITY OF NANOCOMPOSITE MADE FROM PVA, ZnO NANOPARTICLES AND STEARIC ACID Bayu Meindrawan; Vega Yoesepa Pamela
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.631 KB) | DOI: 10.33512/fsj.v1i1.6188

Abstract

Nanocomposite film has been developed from PVA polymer added with ZnO nanoparticle and stearic acid to enhance its performance. Preparation of nanocomposite film was using the optimum film formulation with ZnO nanoparticle and Stearic acid composition 3.4% (w/w PVA) and 6.6% (w/w PVA), respectively. The biodegradability of the resulting film was evaluate using soil burial test and statistically analyze using t-test. The result show that the rate degradation of optimum nanocomposite film (1.3785 %/day) was not significantly difference (p>0.05) compare with control (1.4885 %/day).
THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD Saskia Revinka Maharani; Vega Yoesepa Pamela; Septariawulan Kusumasari
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.10011

Abstract

Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritional content. Some food ingredients that can be used as raw material for making anti-diabetic snack bars are chia seeds (Salvia hispanica L) and cassava (Manihot esculenta). Based on existing research, chia seed and modified cassava flour (mocaf) have a hypoglycemic function which is closely related to reducing blood sugar levels so that it can reduce the risk of diabetes. Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega- 3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. Chia seed flour has been shown to increase AMPK expression, while mocaf can increase insulin sensitivity in type 2 diabetes mellitus.
Co-Authors Abidin Mustofa Adiwinata, Doni Ahmad Azis Nurrahman Ahmad Riyanto, Rifqi Ainun Nafisah AINUN NAFISAH Ainun Nafisah, Ainun Aisha Ratna Rahmania Alfi Rahmawan Amalia, Azka Anggoro Suryo Pramudyo Anin Dita Amelia Putri Annisa Annisah Nurul Izzah Aqilah Putri Afsiana Arni Komala Sari Asshifa Hasanah Audrin Salsabilla Putri Ana Ayu Angelika Novianti Sitinjak Azahra, Elsa Fidhela Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Chairunisa Maharani Delis Raozatul Aulia Diana Rahmayanti Dina Riziani Diva Ayu Anisa Dzikribillah, Muhammad Dhabit Elisabeth Michaela Pareira Elisha Firli Nurjanah Evi Savitri Iriani Fahraini, Fariha Ihda Febriansah, Muhammad Rizal Felda Adzra Musyarofah Filki Ardiansyah Fitri Riany Eris Fitria Riany Eris Ghasany Taqiyya Salsabila Zulafa Iskandar Hana Dwiyanti, Norma Hariyanti, Rahma Haura Nada Muthmainnah Helvi Delianti Husniyyah, Erlinda Alya Husniyyah Ihsan Jabran Mumtaz Ila Maratush Shalihah Intan Puspanita Karina Aditia Ningrum Karmelia Nurrohmah Khalida Shabrina Azzahrah Kusuma, Azahra Wibi Kusumasari, Septariawulan Kusumassari, Septariawulan Latifahisan Rahadiana Putri Lisna Widyatikta, Athifa Lulu Zakiyah Hasna Marwah Astria Ningrum Meindrawan, Bayu Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Muhammad Zein Fauzan Nabila, Firyal Giani Najah, Zulfatun Najwa Rizkia Nanda Nur Saputri Nia Ariani Putri Nia Ariani Putri Nugraha Edhi Suyatma Nur Fitria, Aini Nurpitriani, Irna Puji Wulandari Puji Wulandari Puji Wulandari Kuncorowati Putri, Nadilla Putri, Nezly Nurlia Putri, Nia Ariani Qamarina Yasmin Rahma Hariyanti Rahma Hariyanti Rahmayanti, Diana Ratna Mega Sari Rera Haiefinah Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Riyanto, Rifqi Ahmad Rizal Syarief Riziani, Dina Rulla Agnia Naura Aisyah Salma Rahmania Zahroh Saskia Revinka Maharani Shahrin Fathia, Aisha Siti Erisna Wati Siti Farah Nabila Sri Mulyati Sri Mulyati Sutiawati Tampenawas, Russel Yehezkiel Tegar Attar Ardiansyah Tetin Sunari Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Vita Shofiyah Rohmah Winda Nurtiana Winda Nurtiana Winda Nurtiana Yasmin Nurlaily Yudi LA Salampessy YUNIARTI, RAHMA Zalfa Marsa Rahmani Zenny Aulia Zahwa Zulfatun Najah Zulfatun Najah