Article Per Year (5 Year)
p-Index From 2021 - 2026
1.665
P-Index
This Author published in this journals
All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian Teknotan: Jurnal Industri Teknologi Pertanian AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Agrotek UMMat Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal Jurnal Perikanan
Basrin, Fitriani
Politeknik Palu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Antioxidants and Fiber Rice Analog Based on Composite Flour (Moringa, Purple Sweet Potato, and Cassava) as Local Food Diversification Chaniago, Ramadhani; Nursusmawati; Sabariyah, Sitti; Lamusu, Darni; Basrin, Fitriani
Jurnal Penelitian Pendidikan IPA Vol 11 No 3 (2025): March
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i3.10518

Abstract

This study explores the development of analog rice from composite flours of moringa, purple sweet potato, and cassava to diversify local food and enhance nutritional value. The purpose of this study was to identify antioxidants and rice fiber analogue composites from moringa, purple sweet potato and cassava. The experimental design used was a Completely Randomized Design (CRD) with 1 factor of flour type (A) with a combination of 3 levels of treatment, namely: A1 = Moringa flour 150g, purple sweet potato flour 100g and cassava flour 50g; A2 = Moringa flour 125g, purple sweet potato flour 75g and cassava flour 100g; A3 = Moringa flour 100g, purple sweet potato flour 125g and cassava flour 125g; A4 = Moringa flour 75g, purple sweet potato flour 100g and cassava flour 150g. Using a completely randomized design, four formulations with varying ratios of the three flours were evaluated for fiber content and antioxidant activity. The results revealed significant differences (p<0.05) in both attributes across formulations. The highest fiber content (3.55%) was observed in the formulation with 150 g purple sweet potato flour, 100 g moringa flour, and 50 g cassava flour, while the highest antioxidant activity (11.80%) was achieved using 100 g each of moringa and cassava flours and 50 g purple sweet potato flour. These findings underscore the potential of composite flours to produce analog rice with enhanced nutritional benefits, contributing to sustainable food security and local food innovation.
Optimasi Suhu Pemanasan Minuman Fungsional Ubi Jalar Ungu : Bioaktif, BAL dan Organoleptik Basrin, Fitriani; Sulfianti, Sulfianti; Berlian, Miming; Andi Pallawa, Nadirah B; Indriasari, Yuanita; If'all, If'all; Chaniago, Ramadhani
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 3 (2025): TEKNOTAN, Desember 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n3.10

Abstract

Tren gaya hidup sehat mendorong pengembangan minuman fungsional berbasis ubi jalar ungu karena praktis, bergizi, dan digemari masyarakat. Namun, tantangan utama terletak pada proses pengolahan, khususnya pemanasan. Antosianin sangat sensitif terhadap suhu tinggi, pH, oksidasi, dan cahaya, sehingga mudah terdegradasi selama pemrosesan. Selain itu, viabilitas bakteri asam laktat sebagai mikroba probiotik sangat bergantung pada suhu pemrosesan. Untuk perlu dilakukan kajian tentang pengaruh suhu pemanasan terhadap bioaktif, viabilitas bakteri asam laktat dan organoleptik minuman fungsional ubi jalar ungu agar diperoleh suhu pemrosesan yang optimal. Penelitian ini didesain menggunakan Rancangan Acak Lengkap dengan faktor suhu pemanasan yaitu 70oC; 80oC; 90oC; 100oC. Perlakuan diulang sebanyak 5 kali sehingga diperoleh 20 sampel percobaan yang diuji kadar antosianin, aktivitas antioksidan, total bakteri asam laktat dan tingkat kesukaan secara organoleptik (uji hedonik) menggunakan 20 orang panelis terlatih. Perlakuan pemanasan dengan berbagai suhu (70 – 100oC) terbukti berpengaruh signifikan terhadap bioaktif seperti kadar antosianin dan aktivitas antioksidan, viabilitas bakteri asam laktat, dan tingkat kesukaan minuman fungsional ubi jalar ungu, dimana penggunaan suhu 70oC masih dapat mempertahankan bioaktif dari produk minuman fungsional dengan kadar antosianin sebesar 81,72 mg/L dan aktivitas antioksidan (IC50) sebesar 11,61 µg/mL (aktivitas antioksidan sangat kuat). Untuk viabilitas BAL perlakuan suhu 70 – 100oC terbukti menurunkan jumlah BAL yang ada di dalam produk secara signifikan (<107 CFU/L) dengan total BAL berkisar 0,0407 – 6,06 x 104 CFU/L. Sementara tingkat kesukaan secara organoleptik diperoleh suhu 80oC mampu menghasilkan produk minuman fungsional yang paling disukai oleh panelis baik tekstur (4,5), rasa (4,55), aroma (3,65) dan warnanya (3,45).
Co-Authors Aliyas Aliyas Aliyas Aliyas Andi Pallawa, Nadirah B Asrawaty Asriani Asriani, Asriani Darmawati Darmawati Darmawati Darmawati Dewi Dewi Dwi Wijayanti Gatot Siswo Hutomo If'all, If'all Illy, Wirahayu Lamusu, Darni Miming Berlian Hi. B. Salam Nursusmawati Ramadhani Chaniago Sabariyah, Sitti Sayani SULFIANTI, SULFIANTI Tomotius Babe Yuanita Indriasari Yuanita Indriasari Yuanita Indriasari Yuanita Indriasari