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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya Jurnal Tanaman Industri dan Penyegar agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Sains Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Kesehatan Sricommerce: Journal of Sriwijaya Community Services Sriwijaya Foodtech Journal
Nura Malahayati
Fakultas Pertanian, Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Other

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PENGARUH PERENDAMAN KEDELAI TERHADAP MUTU SARI KEDELAI Nazarena, Yunita -; Malahayati, Nura; Priyanto, Gatot
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (557.784 KB) | DOI: 10.33772/jstp.v6i2.16123

Abstract

According to BPOM (2006), soymilk is an emulsion product that is extracted from boiled and ground soybeans with the addition of water. Soymilk is a food product that has several advantages including being cheaper than cow's milk and high nutritional value. The process of making soymilk will affect the quality produced. Soaking soybeans aims to soften the cellular structure of soybeans so that they are easy to grind, provide better dispersion and suspension of soybean solids at the time of extraction and make it easier to peel the soybean skin and result in mold that can ferment soybeans without skin. The research design used was factorial completely randomized design (RALF) with two treatment factors and three replications. The first factor is the immersion temperature (A) consisting of A1 = 30 ° C, A2 = 50 ° C. The second factor is the immersion time (B) consisting of B1 = 9 hours, B2 = 12 hours and B3 = 15 hours. The data obtained were analyzed using the Analysis of Variance (ANOVA) statistical test at a 5% level of confidence using version 9 of the SAS (Statistical Analysis System) program. The treatment that had a significant effect was followed by the Duncan Multiple Range Test (DMRT) difference test. The laboratory examination results showed that the average value of total dissolved solids of soymilk 10.33-15.67% (SNI TPT min 11.50%); the average pH value of soymilk is 6.03-7.02 (SNI pH 6.5-7.0); and soymilk total protein average value 1.07-1.50% (SNI protein min 1.0%). A1B1 treatment (30 ° C, 9 hours) is the best treatment because it meets SNI standards for soybean juice (pH 7.02; TPT 15.67%; protein 1.27%)
Peningkatan Kualitas Lemak Kakao dengan Penambahan Ekstrak Kulit Biji Kakao Tarigan, Elsera Br; Utami, Febriska Ditiea; Malahayati, Nura; Purwanto, Eko Heri
Jurnal Tanaman Industri dan Penyegar Vol 8, No 3 (2021): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v8n3.2021.p121-128

Abstract

Kulit biji kakao (Theobroma cacao L.) merupakan limbah kakao yang memiliki potensi sebagai antioksidan karena mengandung senyawa bioaktif. Penelitian ini bertujuan untuk: (1) mengetahui kandungan polifenol ekstrak kulit biji kakao menggunakan tiga jenis pelarut, dan (2) mengetahui pengaruh penambahan ekstrak kulit biji kakao terhadap perubahan mutu lemak kakao. Penelitian ini dilaksanakan di Laboratorium Terpadu Balai Penelitian Tanaman Industri dan Penyegar (Balittri), Sukabumi, Jawa Barat, mulai bulan Desember 2020 hingga Januari 2021. Penelitian menggunakan rancangan acak lengkap (RAL) dengan perlakuan pelarut metanol 80%, etanol 96%, dan etil asetat 96%. Ekstrak dari ketiga pelarut kemudian diaplikasikan dalam lemak kakao yang telah disimpan selama 12 bulan (kontrol) dengan volume: 0,5; 1,5; dan 2,5 ml/50 ml lemak kakao. Hasil penelitian menunjukkan bahwa ekstrak kulit kakao menggunakan pelarut etanol dan metanol memiliki nilai total fenolik dan kapasitas antioksidan yang tidak berbeda nyata.  Ekstrak yang menggunakan pelarut metanol memiliki nilai total fenolik dan kapasitas antioksidan paling besar dibandingkan dua pelarut lainnya, masing-masing 29,27±2,45 mgGAE/g dan 19,55±5,52 mgGAEAC/g. Jenis pelarut ekstrak tidak berbeda nyata dalam kemampuannya menurunkan bilangan asam dan bilangan peroksida, tetapi semakin banyak ekstrak pelarut yang ditambahkan maka semakin menurunkan nilai bilangan asam dan peroksida. Penambahan ekstrak 2,5 ml pada lemak kakao yang telah disimpan 12 bulan dapat menurunkan bilangan asam dan bilangan peroksida hingga di bawah nilai lemak baru yang diproses. 
PROFIL PASTING PATI GANYONG TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT DAN GUM XANTHAN UNTUK PRODUK ROTI - Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.523 KB) | DOI: 10.6066/jtip.2016.27.2.185

Abstract

The purpose of this study was to determine the pasting properties of modified canna starch produced with heat moisture treatment (HMT) and addition of xanthan gum (XG) for gluten free bread. This research used a Factorial Randomized Completely Design with two factors as treatments for pasting properties and one factor of starch’s type for bread dough formulation. The first factor (A) was HMT temperatures (80 and 100oC) for 8 hours at canna starch water content of 15% and the second (C) was the concentration of XG (0; 0.5; 1; 1.5; 2% w/w). The parameters determined were pasting properties and specific volume, texture, and sensory analysis for bread. The results showed that all treatments and their interaction had significant effect on the pasting properties, while XG concentration had no significant effect on the gelatinization time. Meanwhile, interaction between HMT temperatures and XG concentration had no significant effect on the setback. The best treatment was canna starch modified by HMT at 80oC and added with 1.5% of xanthan gum, with 72.25±0,23oC of gelatinization temperature; 6.16±0.04 minutes of gelatinization time, 4556±107.01 cP of peak viscosity, 5141±64.00 cP of final viscosity, 2235±27.51 cP of breakdown, and 2818±15.52 cP of setback. The specific volume of the bread produced was 2.85±0.017 cm3/g, texture of 109.03±7.50 gf and average hedonic scores for taste, color, texture and aroma of 5.34; 5.46; 5.56 and 5.80 respectively (5=least liked, 6=liked).
Modifikasi Profil Pasta Pati Ganyong dengan Heat Moisture Treatment dan Gum Xanthan untuk Produk Roti Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
Jurnal Penelitian Sains Vol 19, No 1 (2017)
Publisher : Faculty of Mathtmatics and Natural Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.292 KB) | DOI: 10.56064/jps.v19i1.11

Abstract

Modifikasi pati ganyong dengan Heat Moisture Treatment (HMT) dan gum xanthan (GX) diharapkan dapat mengubah profil pasta pati ganyong sehingga dapat diaplikasikan sebagai bahan baku atau tambahan dalam pengolahan produk roti.  Penelitian ini menggunakan rancangan acak kelompok faktorial dengan 2 perlakukan dan 3 ulangan.  Perlakuan yang diberikan adalah suhu HMT (80oC dan 100oC) pada kadar air pati 15%, waktu 8 jam dan konsentrasi GX (0, 0,5; 1; 1,5; 2 %).  Data dianalisis dengan sidik ragam (ANOVA) pada α=0.05, dilanjutkan dengan uji BNJ (α=0.05).  Parameter yang diamati adalah profil pasta (suhu gelatinisasi, waktu gelatinisasi, viskositas puncak, viskositas akhir, breakdown, dan setback).  Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu HMT dan konsentrasi GX menghasilkan pati termodifikasi dengan profil pasta yang berbeda nyata antar perlakuan, kecuali perlakuan konsentrasi GX berpengaruh tidak nyata terhadap waktu gelatinisasi dan interaksi suhu HMT dan konsentrasi GX berpengaruh tidak nyata terhadap setback.  Perlakuan terbaik sebagai bahan roti adalah suhu HMT 80oC dan konsentrasi GX 1,5%.  Profil pasta pada perlakuan terbaik adalah suhu gelatinisasi 72,25±0,23oC; waktu gelatinisasi 6,16±0,04 menit, viskositas puncak 4556±107,01 cP, viskositas akhir 5141±64,00 cP, breakdown 2235±27,51 cP, setback 2818±15,52 cP.
Sifat Fisik Pati Ganyong (Canna edulis Kerr.) Termodifikasi dan Penambahan Gum Xanthan untuk Rerotian Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati; Eka Lidiasari
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (615.65 KB) | DOI: 10.22146/agritech.16606

Abstract

Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The research was arranged in a factorial randomized complete block design with three factors (temperature, incubation time, and GX concentrations) and three replications for each factor.  The modified Canna  starch by HMT possessed water content of 15 % as well as combination of temperature (80 °C and 100 °C), periods (8 and 16 hours) and concentration of GX (0; 0.5; 1; 1.5 and 2 %). The observed variables were the swelling power, water solubility index, water absorption index, baking expantion, and bulk density of modified Canna starch. The result showed that the modification of Canna starch by temperature, time of HMT and concentration GX produced modified starch with physical properties that significantly differ among treatments and natural starch.  Modified Canna starch by treatments of 80 °C, 8 hours, and 1 % xanthan gum concentration showed had swelling power 16.90 ± 0.48 g/g, water solubility index 10.28 ± 0.25 %, water absorption index 112.58 ± 0.38 %, baking expantion 0.94 ± 0.11 mL/g and bulk density 0.73 ± 0.026 g/mL which alike with wheat flour so that it can be further developed as wheat flour substitute on bakery products. ABSTRAKPenelitian modifikasi pati ganyong melalui perlakuan heat-moisture-treatment (HMT) dan penambahan gum xanthan (GX) dilakukan untuk memperbaiki kelemahan pati ganyong alami sehingga menjadi luas aplikasinya dalam industri pangan terutama produk rerotian.  Penelitian menggunakan rancangan acak kelompok faktorial dengan 3 perlakukan dan 3 ulangan.  Perlakuan yang diberikan adalah waktu (8 dan 16 jam), suhu (80 °C dan 100 °C), kadar air 15 % dan konsentrasi gum xanthan (0, 0,5; 1; 1,5; 2 %).  Data dianalisis dengan sidik ragam (ANOVA) pada α = 0,05, dilanjutkan dengan uji BNJ (α = 0,05). Parameter yang diamati swelling power (SP), indeks kelarutan dalam air (IKA), indeks absobsi air (IAA), derajat pengembangan (DP), dan densitas kamba (DK) pati ganyong termodifikasi. Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu dan waktu HMT serta konsentrasi GX menghasilkan pati termodifikasi dengan sifat fisik yang berbeda nyata antar perlakuan maupun pati alaminya.  Modifikasi pati ganyong dengan HMT pada suhu 80 °C, waktu 8 jam, kadar air pati 15 % dan konsentrasi gum xanthan 1 % dapat menghasilkan pati ganyong yang sifat fisiknya mendekati tepung terigu kadar protein sedang dan berbeda dengan pati ganyong alami. Sifat fisik pati ganyong termodifikasi tersebut adalah SP 16,90 ± 0,48 g/g, IKA 10,28 ± 0,25 %, IAA 112,58 ± 0,38 %, DP 0,94 ± 0,11 mL/g, dan DK 0,73 ± 0,026 g/mL.
Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.974 KB) | DOI: 10.22146/agritech.16946

Abstract

Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types of modified canna starch. The main material was some types of modified canna starch. The study was applied Completely Randomized Design with one treatment factor of starches type (HMT-GX and HMT modified canna starches, natural canna starch with and without 1.5% of xanthan gum addition, corn starch, and wheat flour). While the characteristics of bread determined include: specific volume, color, texture, ratio between height and diameter of bread, and sensory. The results showed that the best treatment based on physical and sensory characteristics was produced using HMT-GX modified canna starch. The characteristics of gluten free bread produced have a specific volume of 2.85 ± 0.017 cm3/g, color (L *, a *, b * 75.13, +9.370; +29.40, respectively), texture of 109.03 ± 7.50 gf, bread high and diameter ratio of 0.74, hedonic score for taste, color, texture and aroma respectively 5.34; 5.46; 5.56, and 5.80 repectively (range of hedonic values from 1 = very dislike to 7 = very like).
Karakterisasi Ekstrak Kurkumin dari Kunyit Putih (Kaemferia rotunda L.) dan Kunyit Kuning (Curcuma domestica Val.) Nura Malahayati; Tri Wardhani Widowati; Anita Febrianti
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.313 KB) | DOI: 10.22146/agritech.41345

Abstract

This study was aimed to identify the chemical characteristics of white and yellow turmeric powder, and to investigate the influence of both types with three different solvents on yield, total phenolic content, curcuminoid, antioxidant, and antibacterial activity of curcumin crude extract. The curcumin extraction was performed by maceration using N-hexane, ethyl acetate, and ethanol solvents. The results showed that the proximate analysis excluding carbohydrate content of white turmeric powder were lower compared to the yellow type. Curcumin crude extract of white turmeric powder had lower yield, total phenolic content, curcuminoid, antioxidant, and antibacterial activity compared to yellow turmeric extract. Moreover, turmeric extracted with ethyl acetate had higher total phenolic, curcuminoid, antioxidant, and antibacterial activity compared to turmeric extracted using N-hexane and ethanol. Based on the highest total phenolic (193.26 mg GAE/kg) and curcuminoid content (8.13 mg/L), the best treatment was yellow turmeric extract using ethyl acetate solvent. This treatment had the lowest IC50 (63.38 μg/ mL), and the highest clear zone size of S. aureus (6.59 mm) and E. coli (6.29 mm) at concentration of 2000 ppm.
Model Prediksi Praktik Kebiasaan Makan oleh Orang Tua terhadap Status IMT Anak Pra Sekolah (4-6 tahun) di Kota Palembang Leni Atriana; Nura Malahayati; Ngudiantoro Ngudiantoro
JURNAL KEDOKTERAN DAN KESEHATAN Vol 3, No 2 (2016)
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.985 KB)

Abstract

Pilihan makanan yang buruk oleh keluarga adalah faktor utama terhadap tingginya angka kekurangan gizi sekaligus tingginya kejadian kegemukan dan masalah gizi lainnya. Kebiasaan makan keluarga yang salah dapat menimbulkan berbagai masalah gizi di masa dewasa. Orang tua mempunyai pengaruh yang besar sebagai panduandalam membentuk perilaku makan anak. Penelitian ini termasuk penelitian analitik cross sectional  dengan metode survey  dilakukan terhadap anak pra sekolah (4-6 tahun) di Kota Palembang dengan tujuan untuk melihat pengaruh praktik kebiasaan makan: pemantauan, pemaksaan, hadiah, emosi, pengontrolan, pencontohan, kontrol berat badan, pembatasan, pengajaran, lingkungan, dorongan dan keterlibatan; karakteristik ibu: umur, pendidikan, pekerjaan dan etnis; karakteristik anak: umur, jenis kelamin, urutan anak dan pengasuh utama terhadap status IMT anak pra sekolah serta mengkonfirmasi penggunaan The Comprehensive Feeding Practices Questionnaire (CFPQ).Hasil penelitian menunjukkan 38 butir pertanyaan dan 9 variabel dalam instrumen CFPQ dalam pengukuran kebiasaan makan yang dapat dipakai di Kota Palembang. Selain itu menunjukkan adanya pengaruh positif antara praktik kebiasaan makan orang tua yaitu kontrol terhadap berat badan, dan karakteristik pekerjaan ibu terhadap status IMT anak pra sekolah, tetapi  tidak ada pengaruh positif terhadap karakteristik anak. Urutan anak pertama atau kedua, umur ibu, praktik kebiasaan makan oleh orang tua: cukup kontrol terhadap berat badan dan kurang pemaksaan  merupakan faktor yang berpengaruh signifikan terhadap kejadian anak gemuk pada saat anak berusia pra sekolah.
Pengaruh pola konsumsi zat besi terhadap status anemia gizi besi ibu hamil trimester III di Kabupaten Musi Banyuasin Horia Horia; Nura Malahayati; Ngudiantoro Ngudiantoro
JURNAL KEDOKTERAN DAN KESEHATAN Vol 5, No 2 (2018)
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/JKK.v5i2.6130

Abstract

Anemia gizi besi (AGB) adalah anemia yang disebabkan kurang zat besi. Selain kurang zat besi, faktor yang mempengaruhi AGB adalah rendahnya asupan besi dan protein, konsumsi penghambat absorpsi zat besi dan konsumsi pembantu penyerapan zat besi. Anemia gizi dapat mengakibatkan kematian janin di dalam kandungan, abortus, cacat bawaan, berat badan lahir rendah (BBLR), prematur, anemia pada bayi yang dilahirkan. Penelitian bertujuan untuk mendapatkan prevalensi anemia gizi besi pada ibu hamil trimester III dengan menggunakan pendekatan kuantitatif desain Cros sectional. Sampel penelitian adalah ibu hamil trimester III yang terpilih melalui prosedur pemilihan sampel dengan metode proporsional random sampling. Jumlah sampel adalah 31 ibu hamil trimester III. Variabel terikat adalah kadar Hb ibu hamil trimester III yang diukur dengan metode portable Hemocue  B - hemoglobin photometer. Hasil penelitian menunjukkan menunjukkan LILA (OR: 3,188), waktu konsumsi TTD (OR: 3,222)dan konsumsi penghambat absorpsi zat besi (OR: 0,198). Saran penelitian adalah perlu dilakukan peningkatan pengetahuan ibu hamil tentang pola konsumsi penghambat absorpsi zat besi sehingga konsumsi penghambat absorpsi zat besi saat kehamilan dapat dihindari dan penyerapan zat besi menjadi lebih baik.
Pertumbuhan dan Uji Organoleptik Tanaman Sawi Hijau Hasil Biofortifikasi Kalsium yang diBudidayakan Secara Hidroponik Reza Elsadai Silalahi; Munandar Munandar; Teguh Achadi; Fitra Gustiar; Nura Malahayati
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Silalahi RE, Munandar M, Achadi T, Gustiar F, Malahayati N. 2020. Growth and organoleptic test of green mustard biofortification results of calcium cultivated hydroponic. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The low calcium intake of the Indonesian people is one of the causes of the high risk of osteoporosis. Therefore, support is needed to meet the body's calcium needs. This study aims to determine the growth and organoleptic test of mustard greens (Brassica juncea L.) as a result of biofortification with calcium (Ca) cultivated hydroponically by floating rafts. This study used a descriptive test with 2 treatments and 4 replications, consisting of 0 ppm (P0) control treatment and 300 ppm calcium (P1) treatment of mustard plants. The parameters observed included plant height, number of leaves, level of greenness, plant fresh weight, plant dry weight, moisture content, root crown ratio, calcium content, food fiber and organoleptic tests with components of assessment of color, taste, preference, and texture. The research treatment did not significantly affect plant growth seen from the height of the mustard greens with calcium treatment, only a slight decrease from the control mustard plant, but it greatly affected plant production as seen from the wet weight and dry weight of the control mustard plant which had a higher weight than the mustard plant with calcium. Giving a calcium concentration of 300 ppm increased the number of leaves, greenness of the leaves, increased calcium content and dietary fiber in mustard greens. The assessment of the organoleptic test results showed that mustard greens with calcium treatment were dark green, had a sweet taste, had a crunchy texture, and were preferred by panelists. So the mustard plants that get the addition of 300 ppm of calcium can be accepted and liked by the community to meet their daily calcium needs.
Co-Authors . Parwiyanti Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agustin, Nur Aini Airlangga, Trubus Alif Muflih, Muhammad Anita Febrianti Anur Rohmin Basuni Hamzah Defira, Citra Desi Aryani desi aryani Dwi Budi Santoso Eka Lidiasari Eko Heri Purwanto Elmeizy Arafah Fakultas Pertanian Universitas Sriwijaya Filli Pratama Fitra Gustiar, Fitra Gatot Priyanto Hamzah, Ruth Samantha Hartati Hartati Hartati Hartati Hermanto Hermanto Horia Horia Indriyani Syafutri, Merynda Kiki Yuliati Leni Triana Luthfia Azhari, Salsabila Merynda Indriyani Syafutri Munandar Munandar Nazarena, Yunita - Ngudiantoro . Novriaty Mardini (Program Studi Teknologi Hasil Pertanian Jurusan Teknologi Pertanian) Pardamean Samosir Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Prayitno, Citra Pratiwi Rahmalia Afriyani Reza Elsadai Silalahi Rosidah, Umi SUGITO Syafutri, Merynda Indriayani Tarigan, Elsera Br Teguh Achadi Tri Wardani Widowati Tri Wardhani Widowati Trubus Airlangga Utami, Febriska Ditiea Yanuariati, Anny Yanuriati, Anny