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All Journal Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Gema Agro Minda Baharu Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Food Technology and Agroindustry Bantara Journal of Animal Science Poltekita: Jurnal Pengabdian Masyarakat Jurnal Kewarganegaraan Jurnal Pengabdian Masyarakat JAMU : Jurnal Abdi Masyarakat UMUS Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP) Indonesian Journal of Food Technology Parapemikir Jurnal Ilmiah Farmasi J-CEKI
Yunika Purwanti
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Sains Dan Teknologi Pangan, Universitas Muhadi Setiabudi
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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Journal : Jurnal Sains dan Teknologi Pangan

 1 
PENGARUH RASIO BAHAN PENYALUT MALTODEKSTRIN DAN GUM ARAB TERHADAP MIKROKAPSUL KELOPAK BUNGA ROSELA (Hibiscuss sabdariffa L) Purwanti, Yunika; Dwiyanti, Hidayah; Septiana, Aisyah Tri; Purbowati, Ike Sitoresmi Mulyo
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (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 (453.387 KB) | DOI: 10.33772/jstp.v6i5.21378

Abstract

ABSTRACTRoselle flower (Hibiscus sabdariffa L.) petal extract contains bioactive compounds, namely phenol, anthocyanin, vitamin C, and antioxidants. Bioactive compounds can function as antibacterial, anticancer, anti-inflammatory, and antioxidant. The liquid form of this extraction has disadvantages, namely difficult handling and distribution, lack of flexibility, and short shelf life. An alternative method to overcome these is microcapsule technology. The microencapsulation process uses maltodextrin and gum arabic coating materials. The research objective was to produce roselle microcapsules with good chemical characteristics. The experimental design used in this study was a completely randomized design (CRD) with one factor, namely variations in the ratio of maltodextrin coating material:gum arabic (1:9, 3:7, 5:5, 7:3, and 9:1). The chemical characteristics of Roselle microcapsules observed included vitamin C, total phenol, anthocyanins, and antioxidant activity. The results show that the best treatment was the sample with a 1:9 ratio of maltodextrin coating: gum arabic which has 51.92 mg/100g vitamin C, 10.27 mg/100g total phenol, 13.03 mg/ anthocyanin L, and 8.94% in 500 ppm antioxidant activity.Keywords: Roselle, microencapsulation, gum arabic, maltodextrinABSTRAKEkstrak kelopak bunga rosela (Hibiscus sabdariffa L.) mengandung senyawa bioaktif yaitu fenol, antosianin, vitamin C dan aktivitas antioksidan. Senyawa bioaktif dapat berfungsi sebagai antibakteri, antikanker, antiinflamasi dan antioksidan. Bentuk cair hasil ekstraksi ini memiliki kekurangan yaitu penanganan bahan dan distribusi yang sulit, kurang fleksibel, dan masa simpan yang singkat. Alternatif metode untuk mengatasi hal tersebut adalah teknologi mikrokapsul. Proses mikroenkapsulasi menggunakan bahan penyalut maltodekstrin dan gum arab. Tujuan penelitian untuk menghasilkan mikrokapsul rosela dengan karakteristik kimia yang baik. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi rasio bahan penyalut maltodekstrin : gum arab (1:9; 3:7; 5:5; 7:3; dan 9:1). Karakteristik kimia mikrokapsul rosela yang diamati meliputi vitamin C, total fenol, antosianin dan aktivitas antioksidan. Hasil penelitian menunjukkan perlakuan terbaik yaitu rasio bahan penyalut maltodektrin:gum arab (1:9) menghasilkan nilai vitamin C 51.92 mg/100g, total fenol 10.27 mg/100g, antosianin 13.03 mg/L, dan aktivitas antioksidan 8.94% dalam 500 ppm..Kata kunci: Rosela, mikrokapsul, gum arab, maltodekstrin
PHYSICOCHEMISTRY ANALYSIS OF BLACK RICE FLOUR AND ORGANOLEPTIC TESTS OF COOKIES BLACK RICE FLOUR AND WHITE RICE FLOUR Purwanti, Yunika; Unzilatirrizqi, Yan El Rizal
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): 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 (672.616 KB) | DOI: 10.33772/jstp.v7i5.27715

Abstract

The demand for wheat flour in Indonesia is very high, even though local food ingredients have the potential to be applied in food processing. The alternative is to use local food ingredients that have high nutritional content, through food diversification, it will support the national food security program and reduce people's dependence on flour. Local food ingredients include rice, which is further processed into rice flour. This study aims to determine the physicochemical characteristics of sirampog black rice flour and to determine the response of panelists to white rice and black rice cookies. The design used was a randomized block design (RAK) with 1 factor (type of flour) and 2 levels (white rice flour and black rice flour). The number of treatments was 2 with 5 repetitions. The research analysis was a test of physicochemical characteristics and a preference test which included texture, aroma, taste, and overall acceptance which was then carried out by a T test. The results of the research on the physicochemical characteristics of sirampog black rice flour had a yield of 98%, water absorption capacity of 44.8%, density of kamba 0.74g/ml, water content 14.44%, ash content 2.76%, fat 3.25%, protein 13.28%, carbohydrates 66.27, total phenol 587.79 mg/100g, and IC 50 16,748 mg/gram. White rice cookies have a very favorable response from the panelists on the overall sensory characteristics which include texture, aroma, taste, acceptance. Meanwhile, black rice cookies have a response from panelists who like the texture preference test, like the aroma preference test and overall acceptance, and really like the taste preference test. Keywords: physicochemistry, preference test, cookies, black rice flour
Co-Authors Aisyah Tri Septiana Alik Kandhita Febriani Alik Kandhita Febriani Aliya Farkha Sofiyani Anggray Duvita Wahyani Antosias Balfas, Rifqi Ferry Daryono Daryono Daryono Daryono Daryono Daryono Daryono, Daryono Delia Meilani Dewantoro, Yan El Rizal Unzilatirrizqi Diah Ratnasari Dina Putri Pratami Dwi Meiliany, Irsalina Erminawati Erminawati Fera, Melly Hanna Rizqy Nurbaety, Hanna Hapsari, Anisa Prima Vera Hidayah Dwiyanti Hilda Kumala Wulandari Ifani Maesarah Ike Sitoresmi mulyo Purbowati Iman Syariffudin Inka Condro Istia Irfan Fauzi Fauzi Kinanti, Ajeng Zahra Laelia Nurpratiwiningsih M Jusuf Randi Maesarah, Ifani MAULINA, DIAH EKA Muhamad Hasdar Muhamad Toha Toha Muhammad Hasdar Hasdar Nova Indriyani Nur hidayat, Rizki Nur hidayat Nuraedi Rosidah Nurwati Nurwati Nurwati Nurwati Nurwati Nurwati Nurwati Nurwati Prasetyo Yuli Kurniawan Rahmawati, Yuniarti Randi, Mohammad Jusuf Rifatul Masrikhiyah Rifqi Ferry Balfas Rizki Nur Hidayat Rizki Utami, A’Allya Rizqiyah, Jazirotur Safira Qintari Yadith Vitarani Siti Nur Kholidah Syahidah Mutmainah TITI RAHMAWATI Tulloh, David Umisara, Elinda Wadli Wadli Wadli, Wadli Yuniarti Dewi Rahmawati, Yuniarti Dewi