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All Journal Indonesian Food and Nutrition Progress AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Jurnal Teknologi Pertanian Andalas
Eni Harmayani
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Environmental Science

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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.
Co-Authors Agnes Murdiati Djagal Wiseso Marseno Fitri Electrika Dewi Surawan Nasser Farid Geraldo Nur Arifah Qurota A’yunin Nurliyani Nurliyani Umar Santoso