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All Journal Agrointek Jurnal Teknologi Pertanian agriTECH Caraka Tani: Journal of Sustainable Agriculture Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services AgriHealth: Journal of Agri-food, Nutrition and Public Health Fruitset Sains : Jurnal Pertanian Agroteknologi

Setyaningrum Ariviani

Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Sebelas Maret

Author-ID : 3764961

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science Health Professions Medicine & Pharmacology Public Health Other

Published : 18 Documents Claim Missing Document

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Formulasi dan Stabilitas Mikroemulsi O/W dengan Metode Emulsifikasi Spontan Menggunakan VCO dan Minyak Sawit Sebagai Fase Minyak: Pengaruh Rasio Surfaktan-Minyak Setyaningrum Ariviani; Sri Raharjo; Sri Anggrahini; Sri Naruki
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to (1) formulate o/w microemulsion using different surfactant oil ratio, (2) determine the microemulsions stability toward centrifugation, heating and storage at room temperature, and (3) characterize microemulsions which were shown the best stability. Microemulsions were prepared using ternary food grade surfactant with low HLB (span 80), medium HLB (span 20 or span 40) and high HLB (tween 80), and surfactant oil ratio 2,3,4 and 5. VCO and palm oil were used as oil phase, whereas 10 μM phosphate buffer pH 7 was used as aqueous phase. O/W microemulsionwere formed at surfactant oil ratio 3 or more for VCO and at higher surfactant oil ratio (i.e 4 or 5) when palm oil was used as oil phase. Microemulsions with VCO as oil phase which were stable toward centrifugation, heating treatment and storage at room temperature i.e. microemulsions with surfactant oil ratio 4 or 5, while the use of palm oil as oil phase produce stable microemulsions at surfactant oil ratio 4. Microemulsions with surfactant oil ratio 4 showedthe best stability. This microemulsions have a monomodal particle size distribution, the mean particle diameter and viscosity reached 21.7 ± 0.02nm and 6.0 ± 0.10cp (VCO), 22.9 ± 0.15nm and 6.2 ± 0.05cp (palm oil).ABSTRAKPenelitian ini bertujuan untuk (1) formulasi mikroemulsi o/w dengan variasirasio surfaktan-minyak, (2) menentukan stabilitas mikroemulsiterhadap sentrifugasi, pemanasan dan penyimpanan suhu ruang, dan (3) karakterisasi mikroemulsi dengan stabilitas terbaik. Mikroemulsi dibuat menggunakan campuran tiga surfaktan food grade yaitu surfaktan HLB rendah (span 80), sedang (span 20 atau span 40), dan tinggi (tween 80), dengan rasio surfaktan minyak 2, 3, 4 dan 5. VCO dan minyak kelapa sawit digunakan sebagai fase minyak, 10 μM bufer fosfat pH 7 sebagai fase aqueous. Mikroemulsi o/w terbentuk pada rasio surfaktan minyak 3 atau lebih untuk penggunaan VCO dan pada rasio surfaktan minyak yang lebih tinggi (yaitu 4 atau 5) untuk penggunaan minyak sawit sebagai fase minyak. Mikroemulsi dengan fase minyak VCO yang stabil terhadap sentrifugasi, pemanasan maupun penyimpanan suhu ruang adalah mikroemulsi dengan rasio surfaktan-minyak 4 atau 5, sedangkan penggunaan minyak sawit sebagai fase minyak menghasilkan mikroemulsi yang stabil pada rasio surfaktan-minyak 4. Mikroemulsi dengan rasio surfaktan-minyak 4 memperlihatkan stabilitas terbaik. Mikroemulsi tersebut memiliki distribusi ukuran partikel monomodal, rerata diameter partikel dan viskositas mencapai 21,7 ± 0,02nm dan 6,0 ± 0,10cp (VCO), 22,9 ± 0,15nm dan 6,2 ± 0,05cp (minyak sawit).

Aplikasi Mikroemulsi β-Karoten untuk Menghambat Kerusakan Fotooksidatif Vitamin C pada Sari Buah Jeruk Setyaningrum Ariviani; Sri Rahardjo; Pudji Hastuti
agriTECH Vol 31, No 3 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Orange juice were known have high ascorbic acid content, but susceptible towards photodegradation during storage and display. The objectives of this research were to determine β–carotene microemulsion inhibitory effect on ascorbic acid photooxidation in orange juice and to examine the effect of β–carotene microemulsion application on the sensory qualities. Results of this research showed that β–carotene microemulsion at β–carotene level of 6 ppm (2 % w/w of the system) efectivelly inhibited photooxidation of ascorbic acid in orange juice under 8 hours illumination of 2000 lux ﬂuorescent light. The β–carotene microemulsion was proved as potential inhibitor of asorbic acid photodegradation in orange juice, and the inhibitory effectiveness found to be higher than that of empty microemulsion and free β–carotene. Application of β–carotene microemulsion on orange juice enhanced the juice color and appearance quality when its added after pasteurization.ABSTRAKSari buah jeruk merupakan produk pangan yang kaya vitamin C, tetapi rentan terhadap kerusakan fotooksidasif selama penyimpanan dan display. Penelitian ini bertujuan menentukan kemampuan mikroemulsi β-karoten dalam menghambat kerusakan fotooksidatif vitamin C sari buah jeruk dan pengaruhnya terhadap karakteristik sensorisnya. Hasil penelitian ini memperlihatkan bahwa mikroemulsi β-karoten pada konsentrasi β-karoten 6 ppm (2 % b/b terhadap sari buah jeruk) terbukti efektif menghambat fotooksidasi vitamin C sari buah jeruk yang dipapar cahaya ﬂuoresen 2000 lux selama 8 jam. Mikroemulsi β-karoten terbukti mampu berperan sebagai penghambat kerusakan fotooksidatif vitamin C sari buah jeruk yang potensial, dengan penghambatan yang lebih tinggi dibanding mikroemulsi maupun β-karoten. Aplikasi mikroemulsi β-karoten ke dalam sari buah jeruk meningkatkan kualitas warna dan kenampakan sari buah jika penambahannya dilakukan setelah pasteurisasi.

Pengembangan Rosella Ungu (Hibiscus sabdariffa) sebagai Minuman Isotonik Berpotensi Antioksidan dan Mampu Meningkatan Kebugaran Tubuh Setyaningrum Ariviani; Gusti Fauza; Cristiva Pawestri
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Exercise induces more body fluid loss and free radicals formation. Therefore, the body requires an intake of isotonic drink that rich in antioxidant. Plasma antioxidant has an effect on the human physical fitness. Having high level of anthocyanin and vitamin C, dark red roselle (Hibiscus sabdariffa L) has antioxidant capacity. However, the application of dark red roselle extract as an isotonic drink has not yet been reported. This research was aimed to develop red dark roselle as an isotonic drink with high level of antioxidant and ability to increase human physical fitness in exercise. This study was conducted in two stages. The first stage was extraction of dark red roselle with different solvent. The extract with highest antiradical activity was used for isotonic drink formulation. In the second stage, the antioxidant capacity and its effectiveness on improving physical fitness in exercise were evaluated on the isotonic drink with the highest level of consumer preference. The result showed that extraction technique using distilled water gave an extract with the highest antiradical activity. The isotonic drink containing 50% dark red roselle extract showed the highest consumer preference level. The drink showed to have potentially antiradical and capability for increasing physical fitness in exercise with the score of PFI (physical fitness index) reached 52.3 indicating a medium level of physical fitness. ABSTRAKOlahraga menginduksi kehilangan cairan tubuh dan pembentukan radikal bebas yang lebih banyak. Oleh karena itu, tubuh membutuhkan asupan minuman isotonik yang kaya antioksidan. Antioksidan plasma berpengaruh pada kebugaran tubuh manusia. Rosella ungu (Hibiscus sabdariffa L) memiliki kapasitas sebagai antioksidan karena memiliki kadar antosianin dan vitamin C yang tinggi. Aplikasi ekstrak rosella ungu sebagai minuman isotonik belum pernah dilakukan sebelumnya. Penelitian ini bertujuan untuk mengembangkan rosella ungu sebagai minuman isotonik yang berpotensi antioksidan dan mampu meningkatkan kebugaran tubuh pasca stress fisik. Penelitian ini dilakukan dalam beberapa tahap. Ekstraksi rosella ungu menggunakan pelarut yang berbeda dilakukan pada tahap pertama. Ekstrak dengan aktivitas antiradikal tertinggi digunakan untuk formulasi minuman isotonik. Pada tahap terakhir, minuman isotonik dengan tingkat kesukaan konsumen tertinggi dievaluasi kapasitas antioksidan dan efektivitasnya dalam peningkatan kebugaran tubuh pasca stress fisik. Hasil penelitian menunjukkan bahwa teknik ekstraksi menggunakan air sebagai pelarut menghasilkan ekstrak dengan aktivitas antiradikal tertinggi, yaitu mencapai ekuivalen 93,16 ± 3,94 mmol BHT/L. Minuman isotonik dengan penggunaan 50% ekstrak rosella ungu menunjukkan tingkat kesukaan konsumen tertinggi. Minuman isotonik rosella ungu terbukti berpotensi sebagai antiradikal dan mampu meningkatkan kebugaran tubuh pasca stress fisik dengan skor IKJ (indeks kesegaran jasmani) mencapai 52,3 yang mengindikasikan tingkat kebugaran sedang.

Karakterisasi dan Uji Stabilitas Digestif Nanoemulsi β-Karoten yang Dibuat dengan Metode Emulsifikasi Spontan Setyaningrum Ariviani; Windi Atmaka; Sri Raharjo
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

β-Carotene exhibits a wide range of health benefits, but its application in food formulation is very limited because of its instability and susceptibility to degradation. The stability of β-carotene can be improved by incorporation into an oil-in-water (o/w) emulsions. The objective of this research was to characterize β-carotene loaded nanoemulsions prepared with spontaneous emulsification method using ternary food-grade surfactants (Tween 80, Span 40, Span 80) and palm oil or VCO (virgin coconut oil) as oil phase with the surfactant-oil ratio of 4. The physicochemical stability of β-carotene loaded nanoemulsions during simulated digestions, which consist of the mouth, stomach, and intestine phases, was also evaluated using in-vitro digestion model. The results showed that β-carotene loaded nanoemulsions, prepared either using VCO or palm oil as the oil phase, had neutral pH (6.8±0.1), mean particle diameter of 129 -159 nm, showed monomodal particle size distribution with low polydispersity index (PdI) values (0.214 - 0.266), and were not significantly different in zeta potential values ([-6,59]–[-8,9]). The β-carotene loaded nanoemulsions with VCO as the oil phase had a smaller mean particle diameter than that of palm oil. The physical stability of the β-carotene loaded nanoemulsions against digestive simulation in the mouth, stomach or intestine phases was not influenced by the oil phase type. Both nanoemulsions were stable against simulated digestion in the mouth and stomach phases. After passing through the intestinal phase, the mean particle diameter increased and the particle size distribution changed from monomodal to bimodal. The β-carotene retention after passing through the mouth, stomach and intestinal phases of the β-carotene loaded nanoemulsion prepared using VCO were not significantly different from the palm oil. ABSTRAKβ-Karoten mempunyai berbagai manfaat kesehatan, namun aplikasinya dalam formulasi pangan sangat terbatas karena tidak stabil dan mudah mengalami degradasi. Stabilitas β-karoten dapat ditingkatkan dengan menggabungkannya dalam sistem penghantaran berbasis emulsi minyak dalam air (o/w). Penelitian ini bertujuan untuk melakukan karakterisasi nanoemulsi β-karoten yang dibuat dengan metode emulsifikasi spontan menggunakan kombinasi tiga surfaktan food grade (Tween 80, Span 40, Span 80), minyak sawit maupun VCO (virgin coconut oil) sebagai fase minyak dengan rasio surfaktan-fase minyak 4.. Penelitian ini juga mengkaji stabilitas fisikokimiawi nanoemulsi β-karoten selama pencernaan di mulut, lambung dan usus dengan menggunakan model digesti in vitro. Hasil penelitian memperlihatkan bahwa nanoemulsi β-karoten yang dibuat dengan fase minyak VCO maupun minyak sawit memiliki pH netral (6,8±0,1), rerata diameter partikel 129–159 nm, distribusi ukuran partikel monomodal dengan nilai indeks polidispersitas (polydispersity index, PdI) rendah (0,214–0,266) dan zeta potensial yang tidak berbeda nyata ([-6,59]–[-8,9]). Nanoemulsi β-karoten dengan fase minyak VCO memiliki rerata diameter partikel yang lebih kecil dibanding minyak sawit sebagai fase minyak. Jenis fase minyak tidak berpengaruh terhadap stabilitas fisik nanoemulsi β-karoten selama simulasi pencernaan di mulut, lambung maupun usus. Nanoemulsi β-karoten dengan fase minyak VCO maupun minyak sawit stabil terhadap pencernaan di mulut maupun lambung. Setelah melewati fase usus, terjadi peningkatan diameter partikel rerata dan perubahan distribusi ukuran partikel dari monomodal menjadi bimodal. Retensi β-karoten dalam nanoemulsi VCO setelah melewati simulasi pencernaan mulut, lambung dilanjutkan fase usus tidak berbeda nyata dengan retensi β-karoten dalam nanoemulsi minyak sawit.

Production of Fatty Acid Methyl Ester Surfactants using Palm Oil with Various Reaction Temperatures and Duration Stefanie Bernike Agatha; Setyaningrum Ariviani; Simping Yuliatun
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.85421

Most surfactants are made from petrochemicals, posing significant environmental concerns due to the non- biodegradable and non-renewable nature. To address this challenge, surfactants from biodegradable, non-toxic, and harmless materials are required, such as Fatty Acid Methyl Ester (FAME) derived from palm oil. Therefore, this research aimed to investigate the effect of reaction tempetarures and durations as well as the interactions on the yield of FAME surfactants. The characteristics of the highest yield of FAME surfactants were also examined, including HLB (hydrophilic-lipophilic balance) value, surface tension, CMC (critical micelles concentration), density, and pH values. The study was conducted using Completely Randomized Factorial Design with three (3) factors, namely temperature (50 and 60 °C), reaction duration (60, 90, and 120 minutes), and the interaction. The results showed that the highest yield of 82.43% was produced at an interaction reaction temperature of 60 °C and a duration of 120 minutes. The characteristics of surfactants obtained were HLB value of 5.47, surface tension of 30.49 dyne/cm, capable of reducing surface tension by 73.20% (from 72.80 to 19.52 dyne/cm), CMC, density and pH values of 1.50% (v/v), 0.8757 g/cm 3 , and 6.86, respectively. These characteristics suggested that FAME has the potential for application as a water-in-oil (w/o) emulsifier. Moreover, the results could be applied to produce biodegradable surfactants using tropical oils through easy and simple technology.

Co-Authors Artini Pangastuti Asri Nursiwi Aulia Rahma Karunia Bonn Juego Cristiva Pawestri Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dwi Ishartani Dwi Ishartani Dwi Ishartani Dwi Ishartani Dwi Ishartini Dwiningtyas Padmaningrum Dyah Kartika Dewi Galih Poetri Nastiti Godras Jati Manuhara Gusti Fauza Hari Prasetyo Lia Umi Khasanah Miladyah Kusumawati Nur Hikmah Fitriasih Nurul Hidayati Sholihin Pudji Hastuti Simping Yuliatun Siswanti Siswanti Siswanti Siswanti Siswanti Siswanti Sri Anggrahini Sri Naruki Sri Rahardjo Sri Raharjo Sri Raharjo Stefanie Bernike Agatha Syamsul Arifin Windi Atmaka Windi Atmaka

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