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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi Pangan Jurnal Ilmiah Pangabdhi Jurnal Sains dan Teknologi Pangan Indonesian Journal of Agricultural Research Food Science and Technology Journal (Foodscitech) BUANA SAINS Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Journal of Functional Food and Nutraceutical PLAKAT : Jurnal Pelayanan Kepada Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal of Advance Tropical Food (IJATF) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Journal of Science and Social Development
Ulya Sarofa
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Journal : Food Science and Technology Journal (Foodscitech)

 1 
The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers Jariyah, Jariyah; Sarofa, Ulya; Ratna, Rawiri Yunia
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.503 KB) | DOI: 10.25139/fst.v3i2.3231

Abstract

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield,  3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90
The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers Jariyah, Jariyah; Sarofa, Ulya; Ratna, Rawiri Yunia
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.503 KB) | DOI: 10.25139/fst.v3i2.3231

Abstract

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield,  3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90
CHARACTERISTICS OF CHITO OLIGOSACARIDE HYDROLYSATE FROM CRAB (Portunus Pelagic) WASTE HYDROLYZED BY CHITOSANASE Prasetyo, Mohammad Rafi; Sarofa, Ulya; -, Rosida
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4442

Abstract

Enzymatic hydrolysis of chitooligosaccharides can be carried out using the chitosanase enzyme. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of β- 1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. The crab shell (Portunus pelagicus) has the potential to be used as Chito oligosaccharides because the crab shell contains 20-30% chitin. This study aims to determine the effect of chitosanase enzyme concentration and duration of hydrolysis on the characteristics of chitooligosaccharides (COS) from crab shells. This research was conducted using a factorial completely randomized design (CRD) method with two factors and two replications. The factory was enzyme concentration (0.5%, 1%, and 1.5%), factor II was hydrolysis time (3 hours, 4 h, ours and 5 hours). The data were obtained using ANOVA if there was a significant difference, followed by Duncan's Test (DMRT). The results showed that the enzyme concentration (1.0%) and hydrolysis time (4 hours) was the product with the best treatment with a chemical composition of 84.96% yield, 4.83 kDa molecular weight, 86.87% degree of deacetylation and FTIR test results indicate the presence of a functional group, the OH group is obtained at a wavelength of 3624.25 cm-1 and the NH group is at a wavelength of 3404.36 cm-1. Keywords: chitooligosaccharides, chitosanase, hydrolysis,
Co-Authors -, Rosida .,, Latifah .,, Rosida .,, Sudaryati A, Syamsul Alfiyatus Sholichah Andre Yusuf Trisna Putra Andriani, Revina Catharina anggreini, riski ayu Ardini, Diza Lailuna Bahrul Ulum Bintang Safir Kelana, Mahatma Cholifah, Milenia Fitria Dadik Raharjo Damayanty, Deane Dedin F Rosida Desimerina, Ranita Dewi Wulandari, Lina Putri Dharmanto, Ernando Setyo Didiek Tranggono DS, Ria Endang Yektiningsih, Endang Enny Karti Basuki Fauzi, Arini Rista Hadi Munarko Handoyo, Ahmad Maulana Fikri Hanum, Eva amelia Reza Hardiani, Esti Harnanda, Melinda Indah Herdianto, Ferly Wirawan Irmawati Irmawati Ismuning Dinar Rahmani, Ismuning Jariyah Kurnianto, M. Alfid Luqman Agung Wicaksono Mardiyah STP Mazidatu Zulfa, Nanda Moh Faizal Muhammad Alfid Kurnianto Nuraini, Farida Prasetyo, Mohammad Rafi Pratama, Raka Adi Prihandayaningsingsih, Nur Cahyani Raharja, Wildan Taufik Rahma, Sania Khoiri Ratna Yulistiani Ratna Yulistyani Ratna, Rawiri Yunia rekapangan, Latifah Rhomadloni, Muchamad Rifky Andri Pratama Rompis, Patricia Febriani Rosano Darmawan, Stefanus Rosida Rosida Rosida Rudi Nurismanto Safa Asy’ari, Aidha Salsabila, Aurellia Salsabila, Vania Tiara Sanjaya, Yushinta Arsitina Sopadeo, Peter Adeye Sri Djajati Sri Winarti Sudaryati Sudaryati Suyuti, Ahmad Syari, Ririef Mutiara Tri Mulyani Tri Redyta Febryanti Unut, Gita Urania, Samii’unida’ Llona Wardhani, Raden Roro Regita Prasetyo Widianti, Erika Yudda Arief Wibowo Yunita Satya Pratiwi Yushinta Aristina Sanjaya Zainal Abidin Achmad Zakaria, Khoirunnisa Zhalila Zhorif, Muhammad Naufal