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All Journal Indonesian Food and Nutrition Progress Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Jurnal Teknologi Pertanian Andalas Proceeding Mulawarman International Conference on Tropical Public Health Khasanah Ilmu - Jurnal Pariwisata Dan Budaya
Eni Harmayani
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Public Health Social Sciences

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KAJIAN KUALITAS DAN AKTIVITAS ANTIOKSIDAN BERBAGAI FORMULA MINUMAN JAMU KUNYIT ASAM Nur Arifah Qurota A’yunin; Umar Santoso; Eni Harmayani
Jurnal Teknologi Pertanian Andalas Vol 23, No 1 (2019)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (669.251 KB) | DOI: 10.25077/jtpa.23.1.37-48.2019

Abstract

Minuman jamu kunyit asam adalah minuman herbal khas Indonesia yang terbuat dari rimpang kunyit, buah asam jawa, gula kelapa, air dengan atau tanpa penambahan sari jeruk nipis dan ekstrak daun sirih. Proses produksi dilakukan secara tradisional dan banyak dilakukan oleh industri rumah tangga. Penelitian ini bertujuan mengetahui aktivitas antioksidan dan kualitas mikrobiologis dari variasi waktu perebusan dan formula minuman jamu kunyit asam. Waktu perebusan terdiri atas 2,5 dan 7,5 menit serta variasi formula yaitu minuman jamu kunyit asam (KA), KA dengan penambahan sari jeruk nipis, dan KA dengan penambahan ekstrak daun sirih. Rancangan Penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga ulangan. Variabel yang diamati meliputi pH, total padatan terlarut, total fenolik, total flavonoid, total curcumin kasar, aktivitas antioksidan (metode DPPH‘Radical Scavenging Activity dan Ferric Reducing Antioxidant Power), dan total mikrobia. Hasil penelitian menunjukkan bahwa perebusan 7,5 menit menyebabkan kualitas mikrobiologis dan total flavonoid minuman lebih tinggi dan total curcumin lebih rendah dibandingkan perebusan 2,5 menit. Waktu perebusan tidak berpengaruh terhadap aktivitas antioksidan, total fenolik dan pH. Adanya penambahan sari jeruk nipis pada formula minuman jamu kunyit asam menyebabkan kenaikan total flavonoid. Penambahan ekstrak daun sirih menyebakan total fenolik, aktivitas antioksidan, dan kualitas mikrobiologis minuman jamu kunyit asam sirih lebih tinggi dibandingkan formula minuman lainnya. Secara umum, perlakuan panas dan penambahan ekstrak daun sirih dapat meningkatkan aktivitas antioksidan dan kualitas mikrobiologis minuman jamu kunyit asam.
Pengaruh Metode Isolasi Terhadap Komposisi Proksimat, Sifat Pasting dan Morfologi Pati Sekoi (Setaria italica (L)P. Bauv) Varietas Lokal Bengkulu: Pengaruh Metode Isolasi Terhadap Komposisi Proksimat, Sifat Pasting dan Morfologi Pati Sekoi (Setaria italica (L)P. Bauv) Varietas Lokal Bengkulu Fitri Electrika Dewi Surawan; Eni Harmayani; Nurliyani Nurliyani; Djagal Wiseso Marseno
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 5 No 2 (2021): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.508 KB) | DOI: 10.33019/agrosainstek.v5i2.238

Abstract

Several research on foxtail millet  starch have been studied, but there is no recommended method for isolation of foxtail millet starch.  In this study, isolation of Bencoolen foxtail millet  starch, using sodium hidroxyde with 1x, 2x and 3x cycles, hexane-Sodium hydroxide treatment, and destilled water were done. The purpose of this study were to determine  isolation method of Bencoolen foxtail millet starch which  minimum impurities, pasting and morphological properties. This research was conducted with a randomized complete design with isolation method as a factor. The result of this study shown that method of starch isolation with NaOH 0.3% three cycle, produces the highest  of starch and amylose content  were 83.15%  and 19.40%. The  moisture, ash, protein,  fat and crude fiber content of foxtail millet starch  were  8.48%, 0.47%, 4.45%, 0.09%, and 0.21%,   respectively. The gelatinization temperature, peak time, viscosity, and break down viscosity value  of this starch  were 78 oC, 7.6 minutes,  4228 cp, and  2738 cp,  respectively. It has the highest brightness (L*),  and polygonal shape of starch granule.
Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour Eni Harmayani; Nasser Farid Geraldo; Agnes Murdiati
Indonesian Food and Nutrition Progress Vol 18, No 1 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.57223

Abstract

The meal from peanut oil-extraction may be valorized as snacks for human food. In Benin, West Africa, this peanut meal is traditionally used to produce snack food called kluiklui. The snacks were obtained by frying partially defatted peanut paste rolled into sticks. In order to improve sensory, physicochemical and nutritional content of kluiklui, different types of flour enriched kluiklui (FEK) were produced by incorporating native banana flour, or type-3 resistant starch banana flour at two levels (4 and 5%) and 1% porang glucomannan (mass basis) in this study. The produced kluiklui were evaluated for physicochemical, sensory and nutritional properties and were compared with a control kluiklui made from 100% partially defatted peanut paste. The samples with 1% porang glucomannan and those with combination of 4% type-3 resistant starch banana flour and 1% porang glucomannan achieved the highest consumer acceptance with overall acceptability value 5.53 and 5.40, respectively. The developed products were found to be highly nutritious in terms of protein and carbohydrate. However, the products had higher value of moisture content and required further drying. The indigestible fraction was also increased in the formulated kluiklui which is attributed to the synergistic presence of fiber. Sample containing 4% type-3 resistant starch banana flour and 1% porang glucomannan exhibited the highest indigestible fraction content (30.76%). Our results showed that the nutritionally and sensory accepted flour enriched kluiklui can be prepared using banana flour and porang glucomannan.
Effect of Arrowroot Cookies with Porang (Amorphophallus Oncophyllus) Glucomannan Addition on Atherogenic Index of Plasma In Type 2 Diabetes Erri Larene Safika; Lily Arsanty Lestari; Vita Yanti Anggraeni; Eni Harmayani; Leny Eka Tyas Wahyuni
Mulawarman International Conference on Tropical Public Health Vol. 2 No. 2 (2025): The 4th MICTOPH
Publisher : Faculty of Public Health Mulawarman University, Indonesia

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

Abstract

Background : Type 2 diabetes (T2D) patients are at risk of developing cardiovascular diseases (CVD). Arrowroot cookies with porang glucomannan which are rich in dietary fiber may be able to reduce CVD risk in T2D patients. Objective : This study aimed to evaluate the effect of cookies consumption for 8 weeks on the atherogenic index of plasma (AIP) of T2D patients. Research Methods/ Implementation Methods : As many as 24 T2D subjects were recruited from primary health centers in Yogyakarta. The control group (n=12) was given nutrition education, and the intervention group (n=12) was given nutrition education and 5 pieces of cookies (65 grams) as daily snacks for 8 weeks. AIP [log(TG/HDL-C)], anthropometry, and food intake were measured before (week 0) and after (weeks 8) the study. Results : There was a decrease in AIP in the intervention group from 0.189 to 0.164 (medium-risk of CVD), although it wasn’t significant (p>0.05). On the contrary, the AIP level in the control group increased from 0.075 (low-risk of CVD) to 0.111 (medium-risk of CVD). The AIP changes between groups were not significantly different (p>0.05). There were no changes in anthropometry measures in both groups after the study (p>0.05). We found an increase in dietary fiber intake in both groups (p<0.05), however, it was not significantly different between groups (p>0.05). Conclusion/Lesson Learned : Consumption of 65g arrowroot cookies with porang glucomannan addition for 8 weeks did not significantly affect the AIP in T2D patients. However, it could maintain the AIP level in the intervention group in the medium-risk category and may serve as safe snacks for T2D patients.
EFFECT OF ARROWROOT cOOKIES WITH PORANG (Amorphophallus oncophyllus) GLUCOMANNAN ADDITION ON ATHEROGENIC INDEX OF PLASMA IN TYPE 2 DIABETes Erri Larene Safika; Vita Yanti Anggraeni; Eni Harmayani; Lily Arsanti Lestari; Leny Eka Tyas Wahyuni
Mulawarman International Conference on Tropical Public Health Vol. 2 No. 2 (2025): The 4th MICTOPH
Publisher : Faculty of Public Health Mulawarman University, Indonesia

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

Abstract

Background and aims: Type 2 diabetes (T2D) patients are at risk of developing cardiovascular diseases (CVD). Arrowroot cookies with porang glucomannan which are rich in dietary fiber may be able to reduce CVD risk in T2D patients. This study aimed to evaluate the effect of cookies consumption for 8 weeks on the atherogenic index of plasma (AIP) of T2D patients. Material and method: As many as 24 T2D subjects were recruited from primary health centers in Yogyakarta. The control group (n=12) was given nutrition education, and the intervention group (n=12) was given nutrition education and 5 pieces of cookies (65 grams) as snacks for 8 weeks. AIP [log(TG/HDL-C)], anthropometry, and food intake were measured before (week 0) and after (weeks 8) the study. Results: There was a decrease in AIP in the intervention group from 0.189 to 0.164 (medium-risk of CVD), although it wasn’t significant (p>0.05). On the contrary, the AIP level in the control group increased from 0.075 (low-risk of CVD) to 0.111 (medium-risk of CVD). The AIP changes between groups were not significantly different (p>0.05). There were no changes in anthropometry measures in both groups after the study (p>0.05). We found an increase in dietary fiber intake in both groups (p<0.05), however, it was not significantly different between groups (p>0.05). Conclusions: Consumption of 65g arrowroot cookies with porang glucomannan addition for 8 weeks did not significantly affect the AIP in T2D patients. However, it could maintain the AIP level in the intervention group in the medium-risk category.
Studi Kuantitatif Persepsi Wisatawan terhadap Atribut Pariwisata Gastronomi di Kawasan Pecinan Kota Semarang Tuwuh Adhistyo; Tri Kuntoro Priyambodo; Muhamad Muhamad; Eni Harmayani
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol. 17 No. 1 (2026): March
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khasanah.v17i1.12170

Abstract

Penelitian ini bertujuan untuk menganalisis persepsi wisatawan terhadap sembilan atribut gastronomi yaitu pengalaman, pergerakan, tempat, makanan, budaya, sejarah, rempah-rempah, ritual dan upacara, serta narasi guna mengonstruksi pengalaman wisata yang bermakna di Kawasan Pecinan Kota Semarang. Penelitian menggunakan pendekatan kuantitatif dengan desain survei terhadap 204 responden, dan data yang terkumpul dianalisis menggunakan metode analisis statistik deskriptif dengan alat bantu SPSS untuk memetakan distribusi frekuensi, persentase, serta tingkat persetujuan responden pada setiap dimensi atribut gastronomi. Melalui teknik analisis tersebut, penelitian ini membedah bagaimana interaksi dinamis antara elemen fisik, sensorik, dan intelektual membentuk pengalaman wisatawan. Hasil analisis statistik deskriptif menunjukkan bahwa dimensi Tempat (Place) merupakan determinan paling dominan dengan tingkat persetujuan sebesar 92,2%, di mana keunikan arsitektur dan atmosfer kawasan menjadi instrumen utama yang memvalidasi otentisitas pengalaman. Selain itu, wisatawan menunjukkan apresiasi tinggi terhadap otentisitas rasa serta pengetahuan sejarah terkait kuliner warisan, yang memposisikan kawasan ini sebagai destinasi pariwisata gastronomi yang komprehensif, autentik, dan edukatif. Meskipun dimensi Ritual dan Upacara mencatatkan nilai terendah dan memerlukan pengembangan lebih lanjut untuk meningkatkan keterlibatan interaktif wisatawan, secara strategis Kawasan Pecinan Semarang telah berhasil mengonversi akulturasi budaya Tionghoa dan Jawa menjadi keunggulan kompetitif yang bernilai (valuable), langka (rare), dan sulit ditiru (inimitable). Temuan ini menegaskan bahwa transformasi dari sekadar wisata kuliner menjadi pengalaman gastronomi yang bermakna didukung oleh narasi sejarah dan tradisi lintas generasi yang menciptakan daya saing destinasi berkelanjutan.
Studi Laju Pengeringan Umbi Porang pada Berbagai Ukuran Umbi dan Periode Panen Saifuddin Afif; Sri Rahayoe; Eni Harmayani; Fertika Nur Fitriyana; Lisa Astiana Ghina
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 3 (2026): June 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i3.882-894

Abstract

Porang (Amorphophallus oncophyllus) is a strategic glucomannan source for food and industrial applications, whose chip and flour quality is strongly influenced by drying performance; however, the combined effects of harvest month and tuber size on convective drying kinetics remain poorly quantified. This study estimated the convective heat transfer coefficient (h) and effective drying rate constant (k) of 7-mm porang slices using a coupled heat–mass balance framework. Tubers were classified into three size categories and dried in a 50 °C cabinet dryer across five harvest months (June–October), with continuous monitoring of air and product temperatures. The Lewis thin-layer model was solved numerically using a fourth-order Runge–Kutta method, and parameters were estimated by minimizing the mean absolute percentage error. Product temperature profiles showed rapid initial heating, a quasi-steady plateau at 43–46 °C, and a final rise, indicating dominance of the falling-rate regime. Estimated h ranged from 42 to 72 W·m⁻²·°C⁻¹ and kₚ from 2.70 to 3.99 h⁻¹. Two-way ANOVA showed no significant effects of harvest month, tuber size, or their interaction (p > 0.05), supporting the use of effective average parameters for robust drying-process standardization and scale-up.
Co-Authors Agnes Murdiati Djagal Wiseso Marseno Erri Larene Safika Fertika Nur Fitriyana Fitri Electrika Dewi Surawan Leny Eka Tyas Wahyuni Lily Arsanti Lestari Lily Arsanty Lestari Lisa Astiana Ghina Muhamad Nasser Farid Geraldo Nur Arifah Qurota A’yunin Nurliyani Nurliyani Saifuddin Afif Sri Rahayoe Tri Kuntoro Priyambodo Tuwuh Adhistyo Umar Santoso Vita Yanti Anggraeni