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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 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
Agriculture, Biological Sciences & Forestry Humanities 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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Jahe Emprit Instan Dengan Variasi Waktu Blanching dan Penambahan Ekstrak Serai: Instant Ginger Emprit With Variation of Blanching Time and Lemongrass Extract Addition Gesta Andika Laura; Dwiyati Pujimulyani; Siti Tamaroh
Journal of Food and Agricultural Technology Vol. 1 No. 2 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i2.3777

Abstract

Rimpang jahe (Zingiber officinale var amarum) mengandung senyawa antioksidan seperti fenol, dan flavonoid dan minyak atsiri dapat mencegah penyakit degenerative dan antimikroba. Tujuan penelitian yaitu menghasilkan minuman jahe emprit instan dengan penambahan ekstrak serai dan lama waktu blanching terpilih yang disukai dan mempunyai aktivitas antioksidan. Penelitian dilakukan dengan Rancangan Acak Lengkap 2 faktor yaitu penambahan ekstrak serai (10, 20 ml) dan lama waktu blanching (0, 5, 10 menit). Minuman Jahe emprit instan kemudian dianalisis fisik dan tingkat kesukaan. Data penelitian diuji statistik menggunakan Analysis of Variance (ANOVA) dan Duncan Multiple Range Test (DMRT) dengan tingkat signifikasi 5%. Sampel terpilih dianalisis sifat kimia yaitu kadar air, aktivitas antioksidan, dan fenol total. Hasil penelitian menunjukkan bahwa penambahan ekstrak serai dan lama waktu blanching berpengaruh nyata terhadap warna dan uji kesukaan minuman jahe emprit instan. Minuman jahe emprit instan terpilih yaitu dengan penambahan ekstrak serai 20 ml dan lama waktu blanching 10 menit memiliki nilai kadar air 0,86% bb, aktivitas antioksidan 18,06% RSA, dan fenol total 6,47 mg EAG/g bk.
Peningkatan Daya Imun dengan Pemberian Temu Mangga (Curcuma mangga Val.) pada Tikus Wistar Jantan: Immune System Increasing Through Orally Temu Mangga (Curcuma mangga Val.) Intake on Male Wistar Rats Pujimulyani, Dwiyati; Yulianto, Wisnu Adi; Windrayani, Emi; Windrayahya, Sulkhan
JURNAL AGROTEKNOLOGI Vol. 19 No. 1 (2025)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v19i1.52340

Abstract

Temu mangga (Curcuma mangga Val.) can enhance immune function due to its active compounds. The purpose of this study was to determine the antioxidants level and total phenol content of blanch-treated Curcuma mangga powder, then evaluate immunological enhancement through orally Curcuma mangga Val. intake on Wistar male rats (in-vivo). Temu mangga rhizomes were peeled, washed, and subjected to steam blanching for varying times (0, 2.5, 5, 7.5, and 10 minutes). Blanch-treated temu mangga was dried using a cabinet dryer, ground, and sieved to obtain powder. Analysis of the temu mangga powder included antioxidant activity (DPPH) and total phenol content. In-vivo testing on experimental rats included SOD, IgE, IgG, and IgM levels. The selected temu mangga rhizome, steam-blanched for 5 minutes, exhibited excellent antioxidant properties (81.46% RSA DPPH value and 6.08 mg GAE/g total phenol content). According to the in vivo results, the group of rats receiving temu mangga showed a notable increase in SOD levels (72.92%) compared with the NaCMC-treated group, and were not substantially different from commercially available supplements (stimuno). Experimental rat antibody values were IgE at 74.02 ng/mL, IgG at 18.20 ng/mL, and IgM at 2.97 ng/mL, significantly better in rats given temu mangga powder than those given Na-CMC and stimuno. In the future, this study can provide more insight into the potential of Curcuma mangga Val. processed by steam blanching and its potential as an immunomodulator. Keywords: antioxidant activity, blanching, immunomodulator, in-vivo, temu mangga
Preparation of Curcuma xanthorrizha Roxb. with pressure blanching on the antioxidant activity and preference level of cookies Dwiyati pujimulyani; Bayu Kanetro; Audrey Amira Crystalia; Sulkhan Windrayahya; Dian Ayu Rahmasari
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1214

Abstract

Curcuma xanthorrizha Roxb. (CX) contains curcuminoids which are natural antioxidants to fight free radicals. Blanching can increase the antioxidant activity of a product. One blanching method is pressure blanching using an autoclave. The type of solvent determines the antioxidants extracted in a food. The purpose of this study was to determine the appropriate time to maintain the bioactive compounds in CX from the appropriate blanching for the preparation of cookies with the addition of CX powder. This study used a two factorial Completely Randomised Design (CRD), namely the length of time of pressure blanching (0, 2.5, 5, 7.5 and 10 min) and the type of solvent (80% methanol, 80% ethanol, and 80% acetone) for CX powder and the best results were used to make CX cookies with variation of selected CX powder (1.5, 3 and 4.5 g) and baking temperature (130, 140 and 150 °C). The results showed that CX powder with a pressure blanching time of 5 min had the highest antioxidant activity 2,2-diphenyl-1-picrylhidrazyl (DPPH), antioxidant activity Ferric Reducing Antioxidant Power (FRAP), total phenol content (TPC), flavonoids, β-carotene and condensed tannins. The addition of CX powder and variations in baking temperature had a significant effect on the chemical properties, and the preference level of the cookies produced. The selected cookies product is the addition of 1.5 g CX powder and baking temperature of 130 °C which has a moisture content of 3.17%, protein content of 10.81%, DPPH antioxidant activity of 32.10% RSA, TPC 9.08 mg GAE/g, and total flavonoids 0.61 mg QE/g.
Microbial profile of digesta in diabetic experimental animals fed with parboiled rice Azhad, M. Hafiz; Pujimulyani, Dwiyati; Yulianto, Wisnu Adi
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.12688

Abstract

Rice is a staple food for nearly two-thirds of the world's population, including Indonesians. Rice generally has a high glycemic index (GI) and cannot be consumed by diabetics.  Pratanak rice has a low GI, so it is recommended for diabetics. The study aimed to evaluate the effect of parboiled rice on the amount of LAB (Lactic Acid Bacteria), pH, and SCFA (Short-Chain Fatty Acids) of diabetic experimental animals. The research method consisted of 6 groups of rats with groups 1 (Cr and Mg fortified parboiled rice), 2 (Cr, Mg and cinnamon fortified parboiled rice), 3 (nonfortified parboiled rice), 4 (ciherang rice), 5 (standard feed for healthy rats), 6 (diabetic rats). All groups of rats were adapted for 3 days with standard feed and treatment for 14 days. LAB, pH, and SCFA were analyzed, statistical tests using One Way Anova if significantly different, followed by DMRT test. Giving chromium, magnesium, and cinnamon fortified rice gave a significant difference in the amount of LAB, pH, and SCFA feces between the treatment group and the control group. Thus, pre-cooked rice fortified with Cr, Mg, and cinnamon has the potential to be a healthier food option for individuals with diabetes.
Pengaruh Cara Pengeringan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Seduhan Bubuk Bunga Telang Kering Aflah Athallah Majid Majid; Siti Tamaroh Cahyono Murti; Dwiyati Pujimulyani
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4960

Abstract

Butterfly pea flowers have potential as an herbal plant with benefits for the body. Butterfly pea flower tea is purple in color due to anthocyanin pigments, which have high antioxidant activity. Butterfly pea flowers are perishable, so drying can be used to extend their shelf life. In this study, drying was carried out using two methods, namely a cabinet dryer and sunlight. The dried blue pea flowers were then brewed with water at various pH levels to determine panelist preferences and antioxidant properties, with the addition of lime juice at varying pH levels. In this study, butterfly pea flowers were dried in a cabinet dryer for 9 hours and in the sun for 8 hours. The dried butterfly pea flowers were then brewed with water at pH 3, pH 5, and pH 7. The results showed that the brew from sun-dried flowers was preferred by the panelists. The brew with water at pH 3 was preferred over the other treatments. The brew had the following criteria: L*, a*, and b* values of 31.99, 13.94, and -2.87, respectively; moisture content of 5.53%; antioxidant activity of 33.12% (RSA); and total phenol content of 182.65 mg EAG/g.
Pengaruh Lama Steam Blanching dan Metode Pengeringan Terhadap Warna, Β-Karoten, Serta Serat Kasar Bubuk Temulawak (Curcuma Xanthorrhiza Roxb.) Bella Farhanah Sasandira; Dwiyati Pujimulyani; Bayu Kanetro
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/xjywwk10

Abstract

Javanese turmeric (Curcuma xanthorrhiza Roxb.) is a rhizome plant widely used as a functional food ingredient and in traditional medicine due to its bioactive compounds. The content of these bioactive compounds is significantly influenced by processing methods, particularly pretreatment and drying methods. This study aims to determine the effects of steam blanching duration and drying methods on the color, β-carotene content, and crude fiber content of temulawak powder. The study employed a factorial Complete Randomized Design (CRD) with two factors: steam blanching duration (0; 2.5; 5; 7.5; and 10 minutes) and drying method (sun-drying and cabinet dryer). Data were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level, followed by Duncan’s multiple range test if significant differences were found. The results showed that the duration of steam blanching had a significant effect on the moisture content, color, β-carotene, and crude fiber of the temulawak powder. The treatment of 2.5 minutes of steam blanching combined with sun-drying produced the highest β-carotene content of 114.67 µg/g and the highest crude fiber content of 3.24%.
Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar Febi Prasetyo; Dwiyati Pujimulyani; Bayu Kanetro
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.22447

Abstract

Indonesia is a country with rich biodiversity, including javanese turmeric (Curcuma xanthorrhiza Roxb.), which can be used as a food additive, such as in snack bars. The research aims to determine the optimal addition of javanese turmeric powder and baking duration for snack bars with the best antioxidant properties. The study employs a completely randomized design (CRD) with two factors: variations in javanese turmeric powder addition (1.5, 3, and 4.5 g) and baking duration (20, 25, and 30 minutes). The best treatment identified from the research is the addition of 3 g of javanese turmeric powder and a baking duration of 20 minutes, showing significant differences in texture, color, and overall preference. The color preference scores at 3.40, aroma at 3.20, taste at 3.16, texture at 3.48, and overall rating at 3.32. Chemical analysis of the selected snack bars resulted in a water content of 5.66%, protein content of 8.16%, and antioxidant activities measured by DPPH (1,1-Diphenyl-2-Pickrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power) at 60.92% and 10.48 mg E ferro/g, respectively. Additionally, the phenolic content was found to be 50.49 mg GAE/g. These findings indicate that snack bars with added javanese turmeric exhibit health-promoting antioxidant properties.
Co-Authors Aflah Athallah Majid Majid 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 Azhad, M. Hafiz Azis, Nur Afni Baselia, Della Bayu Kanetro Bayu Kanetro Bayu Kanetro Bella Farhanah Sasandira Chatarina Lilis Suryani Chatarina Wariyah Crystalia, Audrey Amira Dian Ayu Rahmasari Diannita, Estu Meylinda Ervi Afifah Fahrizal Agung Guntara Febi Prasetyo 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 Marwanti Mildaryani Murti, Siti Tamaroh Cahyono Mutaqin Akbar Nilam Andriyani Nur Aisyah Nuurachmawati, Uningtya Okavia Kasuci Prasetyo, Febi Pratami, Candrika Ayu Pri Okla Ginting Putri, Fatimah Aulia Qibty, Mari'ah Qodariah, Rismawati Laila Rizal Rizal Saputra, Jumadil Seila Arumwardana Setiyoko, Agus Siti Tamaroh Siti Tamaroh Cahyono Murti 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 Widya Wulandari Windrayahya, Sulkhan Windrayani, Emi Wisnu Adi Yulianto Wisnu Adi Yulianto Y Marsono Y. Marsono Yuli Perwita Sari Zakiyatul Khoiriyah