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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Jurnal AGROTEKNOLOGI Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Jurnal Sain Peternakan Indonesia agriTECH Molecular and Cellular Biomedical Sciences (MCBS) BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Jurnal Biologi Tropis JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food and Nutrition Progress Dinamisia: Jurnal Pengabdian Kepada Masyarakat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Canrea Journal: Food Technology, Nutritions, and Culinary Journal Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Journal of Functional Food and Nutraceutical Teknosains : Jurnal Sains,Teknologi dan Informatika Proceedings Series on Physical & Formal Sciences Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Food and Agricultural Product Journal of Food and Agricultural Technology

Dwiyati Pujimulyani

Department Of Agricultural Product Technology, Faculty Of Agro-industry, University Of Mercu Buana Yogyakarta, Indonesia

Author-ID : 348455

Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Pengaruh Waktu Fermentasi terhadap Sifat Fungsional dan Warna Tepung Albumin Telur Itik Dwiyati Pujimulyani; Sunar Andiwarsana; Suprapti Suprapti
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this experiment was to produce fermented duck egg albumin powder and to evaluate its functional properties and colour, as well. The fermentation of duck egg albumin at room temperature was done for 0, 6, 12, 18 and 24 hours, terminated with the addition of lactic acid 1 H 0.05% and drying in a cabinet drier at 45°C for 8 hours. The functional properties of duck egg albumin powder characterized were coagulant hardness, foaming capacity foam density. The results showed that fermented duck egg albumin powder had good functional properties and lighter colour. The 24 hours fermentation of duck egg albumin resulted in good powder with coagulant hardness of 0.04 mm, foaming capacity 355.84%, foam density 0.21 g/ml, colour intensity (OD 420 nm) 0.05, moisture content 7.95% (wb) and ash content 5.66% (db).

Karakteristik Beras Analog Berindeks Glisemik Rendah dari Oyek dengan Penambahan Berbagai Jenis Kacang-Kacangan Bayu Kanetro; Dwiyati Pujimulyani; Sri Luwihana; Alimatus Sahrah
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to determine the best legumes for increasing protein of artificial rice that was made of dried growol or oyek based on physical, sensory charactersitics and glycemic index. The experiment design of this research was randomized complete design with the single factor of legumes type, that were soybean mungbean, vevet bean, and cowpeas. The first step of artificial rice processing was mixing dried oyek and legumes flour with 3:7 ratio. The next step was forming the dough into the same as rice, steaming, and drying for producing artificial rice that could be stored. The products of artificial rice were analyzed for texture, colour, and preference level of dried and steamed procuct, proximate composition of dried product, and glycemic index (IG) of steamed product. The result of this research showed that the type of legumes affected the physical and sensory characteristic of artificial rice. The best legumes for producing artificial rice was mungbean. The preference level of the best product was better than the other legumes, and the same as original rice. The proximate composition especially protein content of the best product was the same as original rice, and its IG was be categorized in low IG food product.ABSTRAK Penelitian ini bertujuan menentukan jenis kacang-kacangan yang tepat untuk meningkatkan kadar protein beras analog dari growol kering atau oyek berdasarkan sifat fisik, kimia, sensoris, dan indeks glisemik. Penelitian dilaksanakan dengan rancangan acak lengkap faktor tunggal yaitu jenis kacang-kacangan yang meliputi kacang kedelai, tunggak, koro, dan kacang hijau. Beras analog/artificial dibuat melalui tahap pembuatan adonan yang terdiri campuran tepung kacang-kacangan dan tepung oyek dengan perbandingan 3:7. Selanjutnya dibentuk menyerupai beras, dikukus, dan dikeringkan sehingga diperoleh beras analog yang dapat disimpan. Produk kering dan produk yang siap dikonsumsi (nasi analog) selanjutnya dianalisis tekstur, warna,tingkat kesukaan, dan komposisi proksimat pada beras analog, serta indeks glisemik pada nasi analog. Hasil penelitian menunjukkan bahwa jenis kacang-kacangan berpengaruh terhadap sifat fisik dan tingkat kesukaan beras maupun nasi analog. Jenis kacang-kacangan terbaik adalah kacang hijau yang memberikan tingkat kesukaan nasi analog paling baik dibandingkan jenis kacang-kacangan lainnya dan nilainya sama atau tidak berbeda nyata dengan nasi biasa. Komposisi proksimat beras analog terbaik khususnya kadar proteinnya hampir sama dengan beras biasa, dan IG-nya dikategorikan dalam bahan pangan ber-IG rendah.Kata kunci: Beras analog/artificial; ubi kayu; oyek; indeks glisemik; kacang-kacangan

Sifat Antioksidatif Ekstrak Kunir Putih (Curcuma mangga Val.) dengan Pelarut Aseton, Etanol atau Metanol Dwiyati Pujimulyani
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 11, No 1 (2006): February 2006
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v11i1.2817

A study on the antioxidative properties of white saffron extracted with aceton, ethanol or methanol was undertaken. The purpose of this research is to have a white saffron extract with a high antioxidant activity. White saffron rhizome was peeled, washed, grated, and added within either aceton, ethanol or methanol (white saffron : solvent = 1:3 or 1:4) (W/V) then stirred for 1 hour. The residue was washed with solvent in the same volume. The antioxidant activity of the extract was measured by Ferrythiocyanate (FTC) or Thio Barbituric Acid (TBA) methods. The result showed that the antioxidant activity of white saffron extracted with ethanol was higher than that with methanol, and aceton, respectively. The highest antioxidant activity was obtained from the extract of white saffron extracted with ethanol.

Curcuma mangga Val. Extract as Antidiabetic Agent in 3T3-L1 Adipocyte Cells Dwiyati Pujimulyani; Wisnu Adi Yulianto; Astuti Setyawati; Rizal Rizal; Rismawati Laila Qodariah; Zakiyatul Khoiriyah; Annisa Arlisyah; Wahyu Widowati
Molecular and Cellular Biomedical Sciences Vol 4, No 1 (2020)
Publisher : Cell and BioPharmaceutical Institute

Background: With the increase of diabetes mellitus (DM) prevalence, natural product emerged as complementary source on the development of new drug for this disease. White saffron (Curcuma mangga Val.) is a widely available plant found in Indonesia which often used traditionally as medicine for various ailment. Unfortunately scientific evidence of its antidiabetic activity has not been described very well. Present study was trying to evaluate the antidiabetic potential of white saffron based on the change of lipid accumulation.Materials and Methods: Cells viability assay was done using 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) reagent to determine the safe concentrations of C. mangga Val. extract and its fractions including hexane, ethyl acetate, butanol, ethanol, water fractions and curcumol for the further assay. The preadipocyte cells (3T3-L1) were grown and differentiated into adipocyte cells using 3-isobutyl-1-methylxanthine (IBMX), dexamethasone and insulin. The adipocyte cells were treated with C. mangga Val. extract (CME) (the safest fraction at all concentrations) for 24 h. Oil red O staining was used to measure the lipid accumulation in adipocyte cells.Results: The CME was not toxic and able to decrease the lipid droplets of the 3T3-L1 adipocyte cells.Conclusion: The CME has potential antidiabetic activity due to ability to decrease the lipid droplet without disturbing the viability of the 3T3-L1 adipocyte cells.Keywords: white saffron, Curcuma mangga Val., antidiabetic

Antioxidative Properties of White Saffron Extract (Curcuma mangga Val) in The B-Carotene Bleaching and DPPH-Radical Scavenging Methods Dwiyati Pujimulyani; Agung Wazyka; Sri Anggrahini; Umar Santoso
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.36

Study on antioxidative properties of white saffron extract in the emulsion system of b-carotene linoleic acid (b-carotene bleaching method) and DPPH-radical scavenging method was undertaken. The objective of this study was to examine the antioxidative activity of white saffron extract in the emulsion system of b-carotene linoleic acid and for radical scavenging activity by DPPH method. The extraction was carried out as follows: fresh white saffron was peeled and blanched in the 0.5% boiling citric acid solution for 5 minutes, the blanched white saffron was grated, and added distilled water. The ratio between grated white saffron and distilled water were 1 : 1 ; 1 : 2 ; 1 : 3, and 1 : 4. The mixture was then mannually filtered through cloth to obtain white saffron extract. The antioxidant acttvity of white saffron extract was evaluated in the emulsion system of b-carotene linoleic acid and DPPH- radical scavenging method with reference standard of Butylated Hydroxy Anisole (BHA) and linoleic acid with no while saffron extract as a control. The results of this study showed that the oxidative inhibition of white saffron extract in the emulsion system of â-carotene linoleic acid was not significantly different from to BHA 200 ppm. The lower ratio of grated white saffron and distilled water, the lower percent free radical scavenging capacity. The higher white saffron extract concentration (white saffron : distilled water = 1: 2) the higher percent free radical scavenging capacity.

Diversifikasi Produk Stik Substitusi Kunir Putih di Karang Taruna Yodha Desa Argomulyo Bayu Kanetro; Dwiyati Pujimulyani; Umul Aiman
Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Vol 3 No 2 (2021): December
Publisher : Universitas Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/abdihaz.v3i2.2348

Product Diversification of White Saffron Substitute Stick in Karang Taruna Yodha, Argomulyo Village Jogja Youth Farming (JYF) is an agro-tourism development carried out by Yodha youth organizations in Argomulyo Village, Sedayu, Bantul Regency, Special Region of Yogyakarta. Efforts are being made to develop JYF Agrotourism through downstream research. The survey results of the service team found that the Yodha youth organization had a potential to develop functional food entrepreneurs based on local rhizome plants (called as empon-empon) from the Argomulyo village area. In addition, around Agrotourism there are still many vacant fertile lands (idle land) that have not been used intensively. The purpose of this community service activity was to develop the entrepreneurial potential of the Yodha youth organization in Argomulyo Village. Development of potential by preparing the basic ingredients of empon-empon through good cultivation and processing of sticks, which are superior (have antioxidant activity) and are favored by consumers. The solution offered was to conduct training and practice on empon-empon cultivation and how to process it into functional food, sticks product. The JYF youth organization has produced sticks with the addition of empon-empon and sticks that consumers like with the addition of 10% white saffron.

Pengaruh Jenis Beras dan Konsentrasi Karboksimetil Selulosa (CMC) terhadap Tape Beras Probiotik dan Produk Es Krim Annisa Berlianti Utaminingdyah; Wisnu Adi Yulianto; Dwiyati Pujimulyani
agriTECH Vol 42, No 2 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tape merupakan makanan fermentasi berbahan dasar pati yang salah satunya dibuat dari beras ketan. Beras digunakan sebagai pengganti beras ketan karena harganya lebih murah. Penambahan pengental karboksimetil selulosa (CMC) untuk meningkatkan kelengketan dan penambahan bakteri asam laktat (BAL) Lactobacillus plantarum DAD-13 yang telah teruji sebagai probiotik untuk memenuhi syarat makanan probiotik. Penelitian ini bertujuan menghasilkan tape beras probiotik, mengevaluasi mutu tape beras probiotik yang dihasilkan, serta menerapkannya pada es krim. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) faktorial dengan tiga jenis beras, yaitu beras pratanak Ciherang, Rojolele, dan Ciherang dengan perlakuan penambahan bahan pengental CMC pada tiga konsentrasi, yaitu 0%, 1,5%, dan 2%. Parameter yang diamati adalah sifat kimia, fisika, mikrobia serta tingkat kesukaan konsumen. Parameter yang diamati pada es krim tape adalah tingkat kesukaan dan jumlah bakteri asam laktat. Hasilnya diketahui jenis beras dan konsentrasi bahan pengental CMC tidak mempengaruhi kadar alkohol, kecerahan dan kelengketan tetapi mempengaruhi gula reduksi, kadar air, nilai pH, jumlah bakteri asam laktat, dan jumlah yeast tape beras probiotik. Tape terpilih diambil dari jumlah bakteri asam laktat terbanyak dengan tingkat kesukaan konsumen yang tinggi yaitu tape beras probiotik pratanak Ciherang dengan pengental CMC 1,5%. Tape ini mempunyai nilai parameter warna 2,64, aroma 2,68, rasa 2,20, tekstur 2,36, kelengketan 2,80, keseluruhan 2,44 dan hasil analisis kadar pati 23,34 ± 0,02%; kadar gula reduksi 21,84±0,06%, kadar amilosa 52,62±0,38% kadar air 63,89± 1,16%, kadar abu 0,87 ± 0,02%, kadar lemak 0,30 ± 0,02%, kadar protein 5,65 ± 0,01%, kadar asam laktat 0,36 ± 0,02%, kadar asam asetat 0,24 ± 0,02%, nilai pH 5,65 ± 0,01, kadar alkohol 0,87 ± 0,06%, jumlah BAL 1,9 x 10 9 cfu/g dan jumlah yeast 3,0 x 10 6 cfu/g. Es krim yang ditambah 25% tape beras probiotik mengandung jumlah BAL 1,8 x 10 7 cfu/g.

Karakteristik dan Tingkat Kesukaan Es Krim Tape Ketan (Oryza sativa) dan Singkong (Manihot esculenta) Probiotik Fahrizal Agung Guntara; Wisnu Adi Yulianto; Dwiyati Pujimulyani; Widya Wulandari; Okavia Kasuci
JITIPARI Vol 7 No 2 (2022): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Tape is a traditional fermented food whose benefits can be increased by adding probiotic cells such as Saccharomyces boulardii and Lactobacillus plantarum Dad-13. Tape tends to be easily damaged, so to maintain the viability of probiotics and as a food diversification, tape can be substituted for ice cream dough. The purpose of this research was to determine the effect of substitution and the proportion of substitution of glutinous rice and cassava tape in the manufacture of ice cream on the characteristics and preference level of probiotic ice cream. This research method was carried out using a completely randomized design with a factorial pattern with two factors, the first factor was the type of tape, and the second factor was the proportion of substitution. The type of tape used are white cassava tape, yellow cassava tape, white glutinous rice tape, and black glutinous rice tape with substitution proportions of 0%, 10%, 20%, 30%, and 40%. Analysis of probiotic sticky rice tape and cassava ice cream included water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. The data obtained will be calculated using the Anova statistikal method. If there is a significant difference between treatments, it is carried out with Duncan's Multiple Range Test significant difference test at a confidence level of α= 5%. The results showed that glutinous rice and cassava tape types and their substitution proportions affected the water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. Based on the preference level and antioxidant activity, the best ice cream was produced with the substitution of 20% white cassava tape or 20% yellow cassava tape, which had an antioxidant activity of 32.41% and 33.17% RSA and total lactic acid bacteria of 1.79 x 108 and 1.67 x 108 CFU/g, respectively.

The Benefits of Empon-Empon and Gembili Bulbs and Testing the Level of Likeability of Processed Products Dwiyati Pujimulyani; Bayu Kanetro; Sri Winarti
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 1 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i1.710

Most Indonesian people do not know the benefits of some local food ingredients, namely empon-empon and gembili tubers. Empon-empon contains antioxidants such as polyphenols, while gembili tubers contain inulin. Empon-empon can be processed into an instant powder product which is practical for consumption. Gembili tubers can be processed to be flour and then used it as cookies ingredient. This service activity is in the form of counseling on the benefits of empon-empon and gembili tubers, as well as how to process them. The activity partners are the management of Himatepa and HMPPI within UMBY and UPN "Veteran" East Java. Counseling activities was held on Saturday, August 27th, 2022 online via the zoom meeting platform. Methods for processing instant empon-empon powder and gembili cookies were shared via video on Friday, September 2nd, 2022. Tests for the level of preference for instant empon-empon powder and gembili cookies were carried out on Monday, September 5th, 2022 and Friday, September 9th, 2022. Standards sensory test scores are 1 = really dislike, 2 = don't like, 3 = like, 4 = prefer, 5 = like very much. The instant powdered empon-empon products of white turmeric, yellow turmeric, and gembili cookies were favored by the panelists with scores of 4.11, 4.17 and 4.09, respectively. These results provide a high potential for further dissemination to the community.

Pengaruh Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxy Methyl Cellulose Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Boba Agnes Stela Dori; Dwiyati Pujimulyani; Chatarina Lilis Suryani
Seminar Nasional Mini Riset Mahasiswa Vol 1, No 2 (2022)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (323.159 KB)

Peningkatan asupan antioksidan dapat dipenuhi dengan cara pengkayaan aktivitas antioksidan produk yang banyak dikonsumsi masyarakat seperti boba (tapioca pearl). Salah satusumber antioksidan alami yang dapat digunakan adalah kunir putih (Curcuma Mangga Val.).Namun penambahan bubuk kunir putih dalam pembuatan boba diduga akan mempengaruhi rasa dan tekstur boba. Untuk memperbaiki tekstur dapat ditambahkan bahan pengental seperti Carboxy Methyl Cellulose(CMC).Tujuanpenelitian ini adalah untuk mengetahui pengaruh penambahan bubuk kunir putihdan CMC terhadap sifat fisik kimia,dan tingkat kesukaan boba. Tahapan pembuatan boba adalah pencampuran bahan (tapioka, tepung agar-agar, gula jawa, sukrosa, bubuk kunir putih, dan CMC),pencetakan, pelapisan tapioka dan pengayakan, perebusan, dan penirisan. Rancangan penelitian ini menggunakan rancangan acak kelompok dengan 2 ulangan perlakuan dandua faktor perlakuan yaitu penambahan bubuk kunir putih (0, 5, 10, dan 15 g) dan CMC (0; 0,5; 1,0; dan 1,5 g).Parameter yang diamati meliputi warna, tekstur, pH, dan tingkat kesukaan serta aktivitas antioksidan produk yang terbaik. Hasil penelitian menunjukkan bahwa semakin besar penambahan bubuk kunir putih dan CMC maka intensitas warna kuning, kekenyalan, dan pH semakin meningkat. Boba yang paling disukai adalah boba dengan penambahan bubuk kunir putih5 g dan CMC 0,5g. Produk tersebut mempunyai warna dengan nilai L (light) 65,77; a (merah) 4,79; b (kuning) 21,59, hardness 8,10N, gumminess2,35N dan chewiness 1,31N, pH 6,07, dan aktivitas penghambatan radikal 5,67%.

Co-Authors Agnes Stela Dori Agung Wayzka Agung Wazyka Agung Wazyka Agung Wazyka Agus Slamet Albab, Miftakhu Ulil Alimatus Sahrah Ambar Rukmini Annisa Amalia Annisa Arlisyah Annisa Berlianti Utaminingdyah Ansabila, Hilma Amanda Astuti Setyawati Astuti Setyawati Astuti Setyowati Astuti, Devi Fitri Audita Nuvriasari Audrey Amira Crystalia Azis, Nur Afni Baselia, Della Bayu Kanetro Bayu Kanetro Cahyono Murti, Siti Tamaroh Chatarina Lilis Suryani Chatarina Wariyah Crystalia, Audrey Amira Dian Ayu Rahmasari Diannita, Estu Meylinda Ervi Afifah Fahrizal Agung Guntara Fitri , Ichlasia Ainul Fitri Abdillah A Fitri, Ichlasia Ainul Gesta Andika Laura Hanifah, Dika Nur Hanna Sari W. Kusuma Henricus Totok Yulianto Heru Pramono Ichlasia Ainul Fitri Ichlasia Ainul Fitri Ido Galih Saputra Ilyasa, Mohammad Indarto, Tri Izun Patihi Ibad Leba, Herlyn Majid, Aflah Athallah Majid Marwanti Mildaryani Murti, Siti Tamaroh Cahyono Mutaqin Akbar Nilam Andriyani Nur Aisyah Nuurachmawati, Uningtya Okavia Kasuci Prasetyo, Febi Pratama , Wahyu Pratami, Candrika Ayu Pri Okla Ginting Putri, Fatimah Aulia Qibty, Mari'ah Rismawati Laila Qodariah Rizal Rizal Saputra, Jumadil Seila Arumwardana Setiyoko, Agus Siti Tamaroh Sri Anggrahini Sri Anggrahini Sri Anggrahini Sri Luwihana Sri Raharjo Sri Raharjo Sri Utami, Kristiana Sri Winarti Sulkhan Windrayahya Sunar Andiwarsana Suprapti Suprapti Tamaroh , Siti Titin Laswati, Dyah Tri Indarto Umar Santoso Umar Santoso Umar Santoso Umar Santoso Umar Santoso Umul Aiman Vika Nur Jinan Wahyu Widowati Wanda, Sherlya Widya Wulandari Windrayahya, Sulkhan Windrayani, Emi Wisnu Adi Yulianto Wisnu Adi Yulianto Y Marsono Y. Marsono Yuli Perwita Sari Zakiyatul Khoiriyah

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