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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
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 Penambahan Kunyit (Curcuma domestica Val.) dan Baking Powder terhadap Karakteristik Stick Tepung Terigu-Garut Pujimulyani, Dwiyati; Hanifah, Dika Nur; Setiyoko, Agus
Journal of Food and Agricultural Technology Vol. 1 No. 1 (2023)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i1.3478

Abstract

Kunyit memiliki potensi dalam pangan fungsional karena mengandung sifat antioksidatif yang berasal dari senyawa kurkuminoid. Oleh karena itu, kunyit ditambahkan pada stick ditambahkan yang merupakan camilan digemari oleh masyarakat. Stick dibuat dari campuran tepung terigu dan tepung garut, maka dari itu perlu ditambahkan baking powder untuk membentuk tekstur stick agar lebih renyah. Metode penelitian ini dilakukan menggunakan rancangan acak lengkap faktorial dengan 2 faktor dengan penambahan bubuk kunyit dengan variasi 5, 10 dan 15 g dan baking powder dengan variasi 0,15 g, 0,30 g, dan 0,45 g. Penambahan bubuk kunyit dan baking powder berpengaruh terhadap tingkat kesukaan, warna (lightness, redness dan yellowness), tekstur dan kadar air. Berdasarkan tingkat kesukaan stick terigu-garut terbaik dihasilkan dengan penambahan bubuk kunyit 5 g dan baking powder 0,30 g yang berturut memiliki sifat kimia kadar protein sebesar 8,48% (b/b), aktivitas antioksidan 53,82% RSA (DPPH) dan 5,64 mg E Fero/g (FRAP) serta kadar fenol total 20,88 mg EAG/g.  
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
Pengaruh Penambahan Ekstrak Serai (Cymbopogon Citratus) dan Gula Terhadap Sifat Fisik, Kimia, dan Tingkat Kesukaan Kunyit Instan Pratama , Wahyu; Pujimulyani, Dwiyati; Fitri , Ichlasia Ainul
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4925

Abstract

Turmeric is a tropical plant from Asia and has now spread to subtropical regions around the world. Instant turmeric is generally in the form of a small powder and is easily dissolved in water. The manufacture of instant turmeric using turmeric and sugar raw materials and lemongrass is an effort to utilize local foodstuffs. The use of lemongrass as an additional ingredient is expected to increase the preference for instant powder. Purpose To determine the effect of variations in the addition of tablegrasshopper extract and sugar on the physical, chemical, and preference levels of instant turmeric. completely randomized design 2 factors, namely the addition of the amount of sugar (500; 1000; and 1500 g) and the variation of adding lemongrass extract (0; 20; and 40 ml). The instant turmeric products produced were then physically tested and the level of preference, and the selected instant turmeric was chemically analyzed (moisture content, antioxidant activity of DPPH (2,2-diphenyl-1-pycrylhydryl) and total phenol). The data obtained was statistically calculated with ANOVA and a 95% confidence level. The results showed that the addition of the amount of sugar (500; 1000; and 1500 g) and the variation of the addition of lemongrass extract had an effect on the resulting turmeric. The selected instant turmeric product is the addition of 20 g of lemongrass extract and the addition of 1000 g of sugar which has a moisture content of 0.94%, DPPH antioxidant activity of 54.63% RSA, and a total phenol of 4.41 mg EAG/g bk.)
Pengaruh Cara Pengeringan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Seduhan Bubuk Bunga Telang Kering Majid, Aflah Athallah Majid; Cahyono Murti, Siti Tamaroh; Pujimulyani, Dwiyati
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November (In Press)
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.
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.
Karakteristik Fisik, Kimia, dan Tingkat Kesukaan Permen Jeli Dengan Variasi Rasio Ekstrak Daun Bidara-Bubur Buah Mangga dan Penambahan Gelatin Wanda, Sherlya; Suryani, Chatarina Lilis; Pujimulyani, Dwiyati
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4970

Abstract

Jelly candy is a soft, elastic confection widely consumed by people of all ages. The innovation of functional jelly candy in this study involved the incorporation of bidara leaf extract and mango pulp to enrich bioactive compounds with antioxidant potential. A factorial randomized block design was used with two factors: the ratio of bidara leaf extract to mango pulp (60:40, 50:50, and 40:60 v/v) and the addition of gelatin (15, 20, and 25 g). The study aimed to obtain a jelly candy formulation with desirable physical, chemical, and sensory qualities and antioxidant activity. The research stages included preparing bidara leaf extract, mango pulp, and jelly candy, followed by analysis of their physical, chemical, and sensory characteristics. Data were statistically analyzed using SPSS Version 25.0 with Univariate Analysis of Variance, followed by One-Way ANOVA and Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that increasing the ratio of bidara leaf extract to mango pulp and adding gelatin increased hardness, elasticity, color intensity, total phenolics and flavonoids, and decreased moisture content. Total phenolic and flavonoid contents increased with treatment. The best formulation was obtained at a 40:60 ratio and 20 g gelatin, producing 25.13% RSA antioxidant activity, 0.98% ash, and 0.20% reducing sugar, indicating potential as a functional food.
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