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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Prosiding Seminar Nasional MIPA Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Acta Aquatica: Aquatic Sciences Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality Devotion: Journal of Research and Community Service Jurnal Info Sains : Informatika dan Sains AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Molekul: Jurnal Ilmiah Kimia Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Jurnal Sains dan Teknologi Pangan
Endang Prangdimurti
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Kampus IPB Darmaga, Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Agrointek

 1 
Variasi lama waktu fermentasi terhadap karakteristik kimia teh kombucha: meta-analisis Rina Dias Agustin; Puspo Edi Giriwono; Endang Prangdimurti
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.19200

Abstract

One type of beverage that has functional effects and has been known for a long time is kombucha tea, a fermented drink made with tea leaves, sugar, and Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha tea tastes sourly like apple vinegar, sparkling contains polyphenol compounds, organic acids, other biomolecules, and probiotics. The fermentation time is a factor that needs to be considered in making kombucha tea. Much research has been done on kombucha tea, but the variation in duration of the fermentation process is very diserve, so a meta-analysis is needed to obtain valid and informative conclusions from a comprehensive study about the effect of fermentation time on the kombucha tea chemical characteristics. The PRISMA flowchart and the effect size of Standardized Mean Difference (SMD) in the form of Hedges'd were choosen as  a quantitative synthesis method of meta-analysis. The results showed that the fermentation process conducted for 8-14 days had a strong effect on all parameters (flavonoid, ethanol, acetic acid levels, total phenolic, total acidity, and antioxidant activity) with SMD values 0.8, p values 0.001 to 0.732, and heterogeneity values of 57,62% to 89,40%. Kombucha tea, with a fermentation time of 7 days had significantly higher antioxidant activity. The length of the fermentation process has the strongest effect on the acetic acid levels of kombucha tea.
Efek berbagai pretreatment koro pedang kupas terhadap kadar HCN, proksimat dan karakteristik fisik tepung koro pedang (Canavalia ensiformis) Rohani Islami; Endang Prangdimurti; Tjahja Muhandri; Dede Robiatul Adawiyah
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23405

Abstract

Jack bean is one of the alternative protein sources, with a protein content of 27.4% on a dry basis. The production of jack beans in Indonesia reached 12 tons/ha, with an average of 7 tons/ha. The utilization of jack bean for food was not optimal because it contained cyanide acid (HCN). For optimal utilization, jack bean must be transformed into low-HCN jack bean flour. HCN levels could be reduced to safe limits through food processing, namely by soaking and thermal treatment. The purpose of this research was to study the effect of jack bean pretreatment (no soaking, water soaking, or NaHCO3 soaking) followed by heat treatment (boiling or roasting) on HCN levels, proximate content, and physical characteristics of jack bean flour. Peeled jack bean is given a soaking treatment (without soaking, soaked in water for 24 hours, and soaked for 24 hours in NaHCO3 1%), followed by boiling for 60 minutes or roasting for 30 minutes, then dried and ground. The jack bean flours is analyzed for HCN content, water content, ash content, fat content, protein content, and carbohydrate content, as well as the degree of whiteness and aw.. This study showed that soaking treatment for 24 hours followed by boiling for 1 hour could reduce HCN levels to 4 mg/Kg, but roasting treatment could increase HCN levels in jack bean flour compared to the control. Pretreatment had a significant effect on water content, ash content, and fat content, while protein and carbohydrate levels had no significant effect. There was no difference in the degree of whiteness except for the roasting treatment, while the water activity decreased significantly in the range of 0.2-0.5 and lower than without treatment
Co-Authors . Hana Afriyanti , Ani Akyla, Clarissa Anggrei Viona Seulalae Anita Roserlina Annisa Nazifa Salman Antung Sima Firlieyanti Apriliana W. Hartanti Asterini, Windi Azis Boing Sitanggang Bambang Pontjo Bambang Pontjo Priosoeryanto Briantoto, R. Dani C Hanny Wijaya Citta, Eleonora Pradnya Nirmala Clarissa Akyla Claudia Gadizza Perdani, Claudia Gadizza Dase Hunaefi Deddy Muchtadi Dede Robiatul Adawiyah Dian Herawati Dias Indrasti Djumali Mangunwidjaja Erliza Noor Erniati Erniati Erniati, Erniati Florensia Irena R. Napitupulu Fransiska R Zakaria Fransiska R Zakaria Fransiska R Zakaria Fransiska R. Zakaria Fransiska R. Zakaria Fransiska R. Zakaria Fransiska Rungkat Zakaria FRANSISKA RUNGKAT ZAKARIA Fransiska Rungkat Zakaria Fransiska Zakaria Rungkat Gusti Ayu Kadek Diah Puspawati Hana - - Hendra Wijaya Hendra Wijaya Hoerudin Hoerudin Hunaefi, Dase I Kadek Putra Yudha Prawira IB Ketut Widnyana Yoga Indria Mahgfirah Indriyani, Susi Intan Kusumawati Irmanida Batubara Lilis Nuraida Lisa Amanda Yakhin Lusiana Lusiana MADE ASTAWAN Medina Alia Rahmawati Muhammad Iqbal Fanani Gunawan N. Nurjanah Nancy Dewi Yuliana Nanda Triandita Nanda Triandita, Nanda Napitupulu, Florensia Irena R. Nawasari Indah Putri S. Nela Eska Putri, Nela Eska Nesya Nova Febriane Ni'mawati Sakinah Ning Ima Arie Wardayanie, Ning Ima Arie Nouverra Nadya Putri Nur Richana Nuri Andarwulan Nurjanah Nurjanah Nurwijayanti Palupi, Nurheni Sri Patricia, Kezia Puspo Edi Giriwono Puspo Edi Giriwono R. Dani Briantoto Rahayu Suseno Ramlan, H. Reni Koja Rialdi, Azzahra Putri Ridwan Thahir Ridwan Thahir Rina Dias Agustin Ririn Anggraeni Rohani Islami Rosalina, Dian Roserlina, Anita Rumaisho S. Sulistiyani SARASWATI SARASWATI Sari, Dwi Indah Permata Sirly Eka Nur Intan Siti - Winarti Slamet Budijanto Sri Usmiati Sugiyono . Sugiyono Sugiyono Suismono Suismono Suismono, Suismono Sulistiyani, S. Susi Indriyani Sutrisno Koswara Tika Pratiwi Khumairoh Tjahja Muhandri Tunnisa , Fitra Ummul Khayrah Windi Asterini Windi Asterini Yakhin, Lisa Amanda