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All Journal Reaktor Caraka Tani: Journal of Sustainable Agriculture Proceeding Simposium Nasional Kelautan dan Perikanan Jurnal Perikanan Universitas Gadjah Mada Indonesian Food Science and TechnologyJournal Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Food ScienTech Journal Jurnal PkM (Pengabdian kepada Masyarakat) Prosiding Konferensi Nasional PKM-CSR
Lucia Crysanthy Soedirga
Department Of Food Technology, Faculty Of Science And Technology, Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Nursing Public Health Social Sciences

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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 Vol. 9 No. 2 (2025): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

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.
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): February
Publisher : Universitas Pelita Harapan

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

Abstract

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 Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour Matita, Intan Cidarbulan; Soedirga, Lucia Crysanthy; Andriani, Irene
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

Abstract

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.
Utilization of Cassava-Jicama Composite Flour in Making Gluten-Free Biscuits with Different Types of Fats Richirose, Richirose; Soedirga, Lucia Crysanthy
Caraka Tani: Journal of Sustainable Agriculture Vol 38, No 2 (2023): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v38i2.71993

Abstract

Biscuits are a commonly consumed bakery product typically using wheat flour as a primary ingredient, rendering them unsuitable for gluten-intolerant consumers. Using cassava as a gluten-free alternative for composite flour in bakery products has been proven effective. Furthermore, jicama, which has high total dietary fiber contents, including inulin, can enhance total dietary fiber content. However, high-fiber ingredients can often produce a tough texture. To address this, fats such as butter and margarine are typically used to enhance the texture of baked products, although the use of shortening still needs to be explored. Both margarine and shortening are vegetable-based, making them more widely consumable. The production of jicama flour and gluten-free biscuits was the focus of this study. This study uses a completely randomized design with two factors: the ratio of composite flour (100:0, 90:10, 80:20, 70:30, 60:40) and the type of fat (margarine and shortening). Analyses were performed on the gluten-free biscuits to determine the total dietary fiber, inulin, fat, moisture, spread ratio, color and hardness. Results indicated that biscuits made with shortening with a flour ratio of 90:10 of cassava to jicama flour are the best formulation, yielding 2.54±0.00% inulin, 6.50±0.10% total dietary fiber, 19.88±0.17% fat, 2.20±0.10% moisture content, 10.03±0.20 spread ratio, lightness (L*) value of 52.53±0.37, °Hue value of 66.78±0.51, and 869.88±16.07 g hardness. This study shows that jicama flour can be an alternative to producing composite flour for gluten-free products. Shortening, which is not commonly used in biscuit making, may be considered an alternative fat source.
Enhancing Mineral Content in Cookies: Beetroot and Holy Basil Composite Flour with Butter and Margarine Lucia Crysanthy Soedirga; Alvin B. Ilianto
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

Abstract

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.
Jujube Syrup as Natural Sweetener in Jelly Candies: Effects on Texture, Sugar Reduction, and Hydrocolloid Ratios Lucia Crysanthy Soedirga; Nadia Bianca
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.33503

Abstract

Jelly candies rely on specific gelling agents and sweeteners. This study explores jujube, fruit with underutilized potential as a natural sweetener syrup. Jujube syrup (JS), made by concentrating jujube juice could enhance its value and offer an alternative sweetener for confectionery products like jelly candies. By making jujube into syrup, it can also prolong the shelf life and offer a variety of jujube processing options rather than only dried. Thus, determining the effects of JS: glucose syrup (GS) ratios (100:0, 75:25, 50:50, 25:75, 0:100) and carrageenan (CR): pectin (PT) ratios (1:2, 1:1, 2:1) on jelly candies were investigated. Total sugar (TS), total reducing sugar (TRS), and texture profile analysis (TPA) were measured. Results showed jelly candies made with 100:0 of JS: GS and a 2:1 of CR: PT had the best physicochemical properties. These jelly candies had 42.49±0.76 % of TS, 11.17±0.10 % of TRS, and 0.75±0.00 of water activity. They also displayed texture profile with hardness 190.28±3.31 g, 73.89±4.44 N of gumminess, and 88.65±59.02 Nmm of chewiness. This study demonstrates the potential of JS as a substitute for GS in jelly candies, offering a natural, and potentially lower-sugar alternative. The incorporation of JS not only enhances confectionery formulations but also contributes to healthier product development and the use of sustainable, underutilized raw materials, supporting more responsible and innovative approach in food production.
Co-Authors Aileen Widyapranata Alvin B. Ilianto Andriani, Irene Anugrahati, Nuri A. Chanan Din, Nabilah binti Christine Joannita Kurniawan Dr. Adolf J.N. Parhusip Erinne Dwi Amadea Hadroko Hadroko Halim, Yuniwaty Handayani, Ratna Hardoko Hardoko Hardoko Hardoko Intan C Matita Intan C Matita Intan Cidarbulan Matita Jessica Sidharta Joannita Kurniawan, Christine Kam, Natania Kurniawan, Christine J Marchellin Marchellin Matita, Intan C Matita, Intan C. Maurelle Nolita Melanie Cornelia, Melanie Michelle, Valentina Nadia Bianca Natania Natania Natania, Natania Natasha V Widianto Natasha Vania Widianto Nolita, Maurelle Nuri Arum Anugrahati Richirose Richirose Richirose, Richirose Sinaga, Wenny S.L. Suharso, Eveline Tagor M Siregar Tagor M. Siregar Tagor Marsillam Siregar Terezya E. Wijaya Titri S. Mastuti Valentina Michelle Vania Vania Vania Vania Weny Sinaga Wijaya, Terezya E. Wilbur Donald R. Pokatong Yuniwati Halim