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All Journal Current Biochemistry agriTECH Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Uswatun Hasanah
Department Of Food Science And Technology, Faculty Of Agricultural Technology, Bogor Agricultural University, Darmaga Campus Of IPB, PO Box 220 Bogor 16002
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Public Health

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 1 
Antibacterial Activity of Ethanol Extract from Stem Bark and Leaves of ­Berenuk (Crescentia cujete L.) Uswatun Hasanah; Desi Rosdiana; Syaefudin Syaefudin
Current Biochemistry Vol. 4 No. 1 (2017)
Publisher : IPB University

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Abstract

Crescentia cujete L. (C. cujete) has been known as a medicine for various diseases that caused by microorganisms. This research was aimed to identify the phytochemical compounds and to determine the antibacterial activity of ethanolic extracts from stem bark and leaves of C. cujete. The phytochemical compounds in both extracts were identified by Harborne method, while antibacterial activity assay was performed by disc diffusion method with the concentration of bacteria 106 cfu/mL. Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) were used in antibacterial assay. Minimum Inhibitory Concentration (MIC) was obtained by using contact method. The phytochemical compounds analysis showed that ethanol extracts of C. cujete stem bark and leaves contained alkaloids, flavonoids, saponins, tannins, and steroids. The results of antibacterial activity test showed that both extracts have antibacterial activity with the highest inhibition showed by extracts with concentration of 100 %(w/v). The decreased percentage in the number of bacterial colonies on the extracts was less than 90 % so that the MIC value of both extracts against S. aureus could not be determined.
Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor Uswatun Hasanah; Haqqifizta Ratihwulan; Lilis Nuraida
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (800.382 KB) | DOI: 10.22146/agritech.30935

Abstract

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.
Preferensi dan Ambang Deteksi Rasa Manis dan Pahit: Pendekatan Multikultural dan Gender Uswatun Hasanah; Dede Robiatul Adawiyah; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Abstract

Indonesia is a multicultural country and each ethnic group has different eating habits and basic taste preference of food. Gender is also known to have different preference in basic taste. The objective of this research was to study the effect of culture and gender on preference and detection threshold of sweetness and bitterness in Minang (West Sumatra), Javanese (Central Java) and Nusa Tenggara ethnic groups. The numbers of panelists were 90 first year undergraduate students in Bogor Agricultural University recruited from regional student organizations. The preference test was rankrating hedonic test in tea for sweetness and coffee for bitterness. Detection threshold experiment was conducted using 3AFC (3-alternative forced choice) method in standard solutions of sucrose and caffeine. Different culture of origin significantly affects preferences of sweetness in tea beverage. Panelists from Minang prefer higher level of sweetness compared to Javanese and Nusa Tenggara ethnic group. However, cultural differences did not affect preference to bitterness of coffee or bitterness. Overall, Indonesians tend to prefer tea beverage with high level of sweetness, and coffee with very low level of bitterness. Gender did not affect significantly the preferences of sweetness and bitterness, but detection threshold of female panelists was lower than that of male panelists. Women were more sensitive than man to detect sweetness and bitterness.
Perilaku Konsumen Terhadap Jajanan Tradisional di Kabupaten Pekalongan Tjahja Muhandri; Uswatun Hasanah; Aisyah Amanah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (2021): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2021.8.1.10

Abstract

Traditional snacks are made from local ingredients, cooked by boiling, steaming, frying, or grilling, whose recipes are passed down from predecessors throughout generations. This research was aimed to study consumer behavior in Pekalongan Regency towards traditional snacks and their preferences for traditional and modern snacks. This research was conducted with a survey method using the Google form online questionnaire to 100 respondens. Consumers of traditional snacks, both men and women, came from various ages, occupations, and income groups. The most popular and most consumed traditional snacks included getuk, nagasari, risol, klepon, bolang-baling, onde-onde, rengginang, rempeyek, putu, arem-arem, and apem. The majority of consumers bought traditional snacks at markets, street vendors, and food stalls. As many as 49% of consumers often consumed traditional snacks with a frequency of 1-7 times a week. As many as 79% of consumers from various age groups preferred traditional snacks because of its delicious and unique taste, affordable prices, natural ingredients, no preservatives, and preserving culture. As many as 29.51% of young consumers (≤ 25 years old) preferred modern snacks due to the simplicity, variations, easiness to get, attracti-veness, and hygienic.
Co-Authors Aisyah Amanah Budi Nurtama Dede Robiatul Adawiyah Desi Rosdiana Haqqifizta Ratihwulan Lilis Nuraida Tjahja Muhandri