Garuda - Garba Rujukan Digital

WORKSHOP ON THE MAKING OF TEA-BASED BURSTING BOBA AT SMA KRISTEN KARUNIA JAKARTA Lucia Crysanthy Soedirga; Nuri Arum Anugrahati; Natania Natania; Maurelle Nolita; Christine Joannita Kurniawan
Jurnal Sinergitas PKM & CSR Vol 7, No 2 (2023): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i2.7416

Tea is one of the beverages widely consumed due to its functional aspects, yet its applications remain limited primarily to brewing. Another product that has gained significant popularity among the community, especially school-age children, is bursting popping boba due to its explosive sensation in the mouth. Bursting popping boba is produced using the spherification technique, a molecular gastronomy component. It is commonly based on sugar or syrup solutions. One approach that can enhance tea product diversification is transforming it into bursting popping boba. However, tea-based bursting popping boba has yet to be widely recognized by the public, exceptionally high school students. Hence, there is a need for a workshop on the production of bursting popping boba. This workshop was held on November 4, 2022, at SMA Kristen Karunia Jakarta. The Community Service Program activity was successfully executed and received positive feedback from the high school students of SMA Kristen Karunia Jakarta, as indicated by the questionnaire results. Specifically, 97.5% of the participants found this activity beneficial and informative. In comparison, 92.5% expressed interest in participating in such activities again.

Utilization of Rosella as a Natural Color and Source of Antioxidants for Soybean Hull Nata Nolita, Maurelle; Suharso, Eveline; Kurniawan, Christine J; Anugrahati, Nuri A.; Parhusip, Adolf J. N.; Soedirga, Lucia C.; Matita, Intan C.
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31949

Nata is a fiber-rich cellulose formed through the fermentation of sugar by Acetobacter xylinum bacteria. Soybean hull waste has a nutritional content of 14.45% protein, 3.04% fat, 3.15% ash, 47.01% crude fiber, and 32% total iron minerals, making it suitable as raw material in making nata sheets. Rosella flowers contain anthocyanins that can be used as a natural red colorant in food products. The addition of rosella flower crude extract to nata will increase the visual and functional values of nata. This study aims to determine the best concentration of rosella flower crude extract (0%, 2%, 4%, 6%) based on the characteristics and functional value of nata made from soybean hulls. The best concentration of rosella flower crude extract in this study is 6%, producing nata with 0.776±0.020 mM antioxidant, 2.230±0.276 mg/L anthocyanin, 67.40±0.063 L*, 48.84±0.740 °hue (red color), 13.96±0.770 C*. The scoring test results show that nata with 6% rosella flower crude extract has ‘slightly no foreign taste’ (4.55±1.197), ‘slightly no foreign aroma’ (4.80±0.966), and ‘slightly red’ color (4.20±0.687). The hedonic test results show that panelists ‘slightly like’ the taste (5,12±1,22), aroma (5,15±1,17), and color (5,57±1,11) of the nata.

Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour Intan Cidarbulan Matita; Lucia Crysanthy Soedirga; Irene Andriani
Caraka Tani: Journal of Sustainable Agriculture Vol 39, No 1 (2024): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v39i1.77711

The Indonesian food industry needs to utilize local food commodities as an alternative to wheat, supporting local farmers as part of sustainable agriculture. Modified cassava flour (MOCAF) has similar characteristics to wheat flour yet it lacks gluten and has low protein content. Chia seeds have the potential to improve the textural characteristics of gluten-free products due to their gel-forming ability and are a good source of plant-based protein. This study aims to utilize chia seed powder in the formulation of wet noodles substituted with MOCAF to possibly obtain wet noodles with equal textural characteristics and protein content to 100% wheat flour noodles. In this study, different ratios of wheat flour to MOCAF (100:0, 90:10, 80:20, 70:30, 60:40) and different amounts of chia seed powder (0%, 5%, 10%, 15%) are studied in terms of cooking quality (cooking loss and water absorption), textural properties (hardness, cohesiveness, and chewiness), color (brightness and hue angle). Higher MOCAF substitution resulted in higher water absorption and cooking loss, as well as undesirable (harder) textural properties. Incorporation of chia seeds powder successfully lowers the cooking loss and higher water absorption of the MOCAF-substituted noodles and noodles with 100% wheat flour without chia seeds powder. Chia seed powder can reduce the hardness while maintaining and increasing the chewiness of the MOCAF-substituted noodles. In the MOCAF-substituted noodles, comparable protein content to that of 100% wheat flour noodles can be achieved with the use of 10 to 15% chia seeds powder at a maximum 80:20 substitution ratio.

WORKSHOP ON THE MAKING OF TEA-BASED BURSTING BOBA AT SMA KRISTEN KARUNIA JAKARTA Soedirga, Lucia Crysanthy; Anugrahati, Nuri Arum; Natania, Natania; Nolita, Maurelle; Joannita Kurniawan, Christine
Jurnal Sinergitas PKM & CSR Vol. 7 No. 2 (2023): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i2.7416

Tea is one of the beverages widely consumed due to its functional aspects, yet its applications remain limited primarily to brewing. Another product that has gained significant popularity among the community, especially school-age children, is bursting popping boba due to its explosive sensation in the mouth. Bursting popping boba is produced using the spherification technique, a molecular gastronomy component. It is commonly based on sugar or syrup solutions. One approach that can enhance tea product diversification is transforming it into bursting popping boba. However, tea-based bursting popping boba has yet to be widely recognized by the public, exceptionally high school students. Hence, there is a need for a workshop on the production of bursting popping boba. This workshop was held on November 4, 2022, at SMA Kristen Karunia Jakarta. The Community Service Program activity was successfully executed and received positive feedback from the high school students of SMA Kristen Karunia Jakarta, as indicated by the questionnaire results. Specifically, 97.5% of the participants found this activity beneficial and informative. In comparison, 92.5% expressed interest in participating in such activities again.

Enhancing Mineral Content in Cookies: Beetroot and Holy Basil Composite Flour with Butter and Margarine Soedirga, Lucia Crysanthy; Ilianto, Alvin B.
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.28766

Cookies are a popular snack with many varieties available on the market. While the use of beetroot in cookies is relatively common, incorporating holy basil is rare, with limited research on its potential. This study explores composite flour made from beetroot and holy basil as a substitute for wheat flour, aiming to enhance the mineral content in cookies. The objective is to identify the preferred ratio of beetroot to holy basil flour (100:0, 90:10, 80:20, 70:30, 60:40) and the type of fat (butter or margarine) for improved mineral content, fat content, hardness, and spread ratio. The best formulation was an 80:20 ratio of beetroot to holy basil flour combined with butter. This formulation contained 160.01±3.17 mg/100g of calcium, 5.85±0.24 mg/100g of iron, and 46.62±0.04 mg/100g of magnesium. Additionally, it had a fat content of 23.43±0.46%, a hardness of 2047.06±35.06 g, and a spread ratio of 6.17±0.41.

Sensory Properties of Gluten-Free Biscuits Formulated with Cassava-Jicama Combined Flour and Various Fats Lucia Crysanthy Soedirga; Richirose Richirose
Jurnal Teknologi Hasil Pertanian Vol 18, No 1 (2025): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v18i1.79118

Biscuits, a popular bakery item, usually contain wheat flour as a main ingredient, making them unavailable for gluten-sensitive consumers. This research aims to determine the effect of different formulations on the sensory characteristics of gluten-free biscuits. The research followed a randomized block design. The factor in this study was biscuit formulations (100:0, 90:10, 80:20, 70:30, 60:40,50:50). Determination of preferred formulation was done using the De Garmo method. The selected formulation was a gluten-free biscuit made with 90:10 cassava and jicama flour with shortening, namely F4. Panelists perceived F4 had no foreign aroma (2.20±1.18), no foreign taste (2.37±1.14), and no bitter aftertaste (2.57±1.17). The biscuit also does not have a hard texture (2.31±1.02) with a slightly not brown color (3.29±1.36). From the hedonic results, the panelists were slightly like the acceptance of foreign aroma (5.29±1.13), foreign taste (5.00±0.94), foreign aftertaste (5.00±1.19), color (5.20±1.28), and overall acceptance (5.06±1.11). Meanwhile, the panelist was neutral to accepting the biscuit’s hardness (4.71±1.93). Moreover, the result of the present study also aligned with the previous research, which conducted the objective measurement of the biscuits.

Fermentation Using Providencia stuartii and Salmonella enterica to Produce N-Acetylglucosamine from Shrimp Shells’ Chitin Halim, Yuniwaty; Chanan Din, Nabilah binti; Soedirga, Lucia C.
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 9 No. 1 (2025): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v9i2.10385

Chitin is a biopolymer that can be extracted from exoskeleton of shrimp shells and other arthropods. One of its derivatives is N-acetylglucosamine that is comprised of glucose and amino acid glutamine. N-acetylglucosamine is known for its health effect, particularly in the treatment of osteoarthritis symptoms. One of the methods to produce N-acetylglucosamine is by fermentation using chitinolytic microorganisms. The aim of this research was to determine the optimum condition (pH, ratio of bacteria, fermentation time, and temperature) for fermentation using the combination of Providencia stuartii and Salmonella enterica to produce N-acetylglucosamine. The research was conducted at different pH (5, 6, 7, 8, 9) and bacterial ratios (3:1, 1:1 and 1:3). Furthermore, the optimum incubation temperature (30, 37, 40oC) and fermentation time (1, 2, 3 and 4 days) were also evaluated. The results showed the optimum condition was achieved at pH 8 with bacterial ratio of 1:1, incubated at 37oC for 3 days. Under these conditions, N-acetylglucosamine concentration obtained was 87,707.04 ± 906.54 ppm.

ANALISIS KADAR AIR, KADAR SERAT, DAN RENDEMEN TEPUNG SINGKONG DENGAN MENGGUNAKAN BERBAGAI METODE PENGERINGAN [ANALYSIS OF WATER CONTENT, FIBRE CONTENT, AND YIELD OF CASSAVA FLOUR WITH SEVERAL TYPES OF DRYING METHOD] Soedirga, Lucia C.; Cornelia, Melanie; Vania, Vania
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 1 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Cassava is one of the carbohydrate sources, after rice and maize in Indonesia. However, the cassava has higher water content so that its quality will decrease during the storage period. One of the processing that can be done is throughout the flouring process of cassava. Wheat flour imports are increasing from year to year, so this cassava flour can be used as an indigenous food resource to replace the usage of wheat flour. Besides, the wheat flour itself also contains gluten therefore it cannot be consumed by people with gluten intolerance, moreover, processing cassava into flour can be an alternative for the usage of wheat flour. This study aims to determine the best drying method to produce cassava flour with the highest fibre content. The drying method used was cabinet dryer (60 ° for 4, 6, 8 hours), oven (60 ° for 8, 16, 24 hours), and microwave oven (170 watts for 16, 18, and 20 minutes). The results showed that drying process by using an oven at 60 °C for 24 hours was the best method to produce cassava flour which has the highest fibre content and rendered content, and lowest water content compared with another drying method. ABSTRAKSingkong merupakan komoditas bahan pangan sumber karbohidrat ketiga di Indonesia setelah beras dan jagung. Namun singkong memiliki kadar air yang tinggi sehingga kualitasnya akan mengalami penurunan selama masa penyimpanan. Salah satu proses pengolahan yang dapat dilakukan adalah mengolah singkong menjadi tepung. Tepung singkong ini dapat digunakan sebagai sumber daya pangan lokal untuk menggantikan tepung terigu yang terus mengalami peningkatan impor dari tahun ke tahun. Tepung terigu juga mengandung gluten sehingga tidak dapat dikonsumsi oleh orang dengan intoleransi gluten sehingga pengolahan singkong menjadi tepung dapat menjadi salah satu alternatif dari tepung terigu. Penelitian ini bertujuan untuk menentukan metode pengeringan terbaik dari singkong untuk menghasilkan tepung singkong dengan kadar serat yang tertinggi. Metode pengeringan yang digunakan adalah cabinet dryer (60° selama 4, 6, 8 jam), oven (60° selama 8 , 16, 24 jam) , dan microwave oven (170 watt selama 16, 18, dan 20 menit). Hasil penelitian menunjukkan bahwa pengeringan dengan menggunakan oven pada suhu 60° C selama 24 jam merupakan metode terbaik dalam menghasilkan tepung singkong yang memiliki kadar serat pangan dan rendemen tertinggi, serta kadar air terendah jika dibandingkan dengan metode pengeringan lainnya. Kata kunci : singkong, cabinet dryer, oven, microwave oven, kadar serat

AKTIVITAS ANTIBAKTERI EKSTRAK DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP BAKTERI PATOGEN PANGAN Soedirga, Lucia Crysanthy
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 1 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Antibacterial activity of Averrhoa bilimbi leaves extracts on pathogenic bacteria was observed in this study by using well diffusion method. The leaves were extracted using maceration method with three different solvents, i.e. ethanol (polar), ethyl acetate (semi polar), and hexane (non polar). Moreover, different concentrations (5,10,15,20, and 25%) of bilimbi leaves extract were also observed in this study in order to determine which solvent and concentration gave the highest antibacterial activity against B.cereus, S.aureus, Pseudomonas sp., and Enterobacter sp. Further objectives of this research were to determine the MIC and MBC for each bacteria from the selected extract. The result showed that ethanol extract gave the highest antibacterial activity with inhibition diameter ranging from 2.55 mm for Enterobacter sp. to 12.36 mm for B.cereus. Moreover, MIC and MBC for Gram negative higher than the MIC and MBC for Gram positive.

KARAKTERISIK FISIKOKIMIA TEPUNG KEMBANG KOL HASIL PENGERINGAN DENGAN PENGERING KABINET DAN OVEN [Physicochemical Characteristics of Cauliflower Flour Obtained From Cabinet Dryer and Oven] Soedirga, Lucia Crysanthy; Matita, Intan C; Wijaya, Terezya E.
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 4 No. 1 (2020): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Cauliflower is considered as valuable vegetables due to its nutritive value such as dietary fiber. However, fresh cauliflower has short shelf-life. Therefore, conversion of cauliflower into flour through drying process can improve its utilization and nutrition value. This research aims to determine the best drying time of cabinet dryer at 50°C (16, 20, 24 hours) and oven at 70°C (16, 20, 24 hours) toward dietary fibre content, lightness value, and yield. The result shown that 24 hours of drying by using cabinet dryer and 24 hours of drying with oven could produce cauliflower flower with the preferred physicochemical characteristics. Both cabinet dryer and oven with the best drying time was analyzed to produce cauliflower flour with the highest dietary fiber content. Based on the result, cabinet drying at 50°C for 24 hours produce cauliflower flour with the highest dietary fiber content 38.59±0.29%. Moreover, it has 12.43 ± 0.49% of moisture, 11.32 ± 0.34% of ash, 28.88 ± 0.41% of protein, 2.34 ± 0.32% of fat, and 45.04 ± 0.62% of carbohydrate (by difference). AbstrakKembang kol segar memiliki umur simpan yang pendek sehingga pembuatan tepung kembang kol dapat meningkatkan pemanfaatan dan nilai nutrisinya. Penelitian ini bertujuan untuk menentukan waktu pengeringan terbaik dengan menggunakan pengering kabinet 50°C (16, 20, 24 jam) dan oven 70°C (16, 20, 24 jam) terhadap kadar serat, tingkat kecerahan, dan rendemen. Hasil penelitian menunjukkan bahwa waktu pengeringan selama 24 jam dengan pengering kabinet dan oven dapat menghasilkan tepung kembang kol dengan karakteristik fisikokimia yang diinginkan. Tepung kembang kol dengan waktu pengeringan terbaik dari masing-masing pengering kemudian dianalisis kembali untuk menentukan metode pengeringan terbaik dengan kadar serat tertinggi. Hasil menunjukkan bahwa pengering kabinet pada suhu 50°C selama 24 jam mampu menghasilkan tepung kembang kol dengan kadar serat pangan tertinggi sebesar 38,59±0,29%. Selain itu, tepung kembang kol terbaik ini juga memiliki kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat (by difference) masing-masing sebesar 12,43 ± 0,49%, 11,32 ± 0,34%, 28,88 ± 0,41%, 2,34 ± 0,32%, dan 45,04 ± 0,62%.

Title

Found 36 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 36 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 36 Documents
Search