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All Journal Jurnal Teknologi Dan Industri Pangan Reaktor JURNAL KIMIA SAINS DAN APLIKASI Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Agrointek Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Chemistry Indonesian Journal of Chemical Research FaST : Jurnal Sains dan Teknologi Jurnal Aplikasi Teknologi Pangan Walisongo Journal of Chemistry Jurnal ABDINUS : Jurnal Pengabdian Nusantara Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal PkM (Pengabdian kepada Masyarakat) Prosiding Konferensi Nasional PKM-CSR Jurnal Teknologi Pangan Jurnal Pengabdian Masyarakat Charitas PharmaCine: Journal of Pharmacy, Medical and Health Science
Tagor M. Siregar
Jurusan Teknologi Pangan, Universitas Pelita Harapan, Tangerang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Aplikasi mikrokapsul ekstrak kulit melinjo merah (Gnetum gnemon L.) pada minuman serbuk effervescent Tagor Siregar; Cindy Gunawan
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.21294

Abstract

Red melinjo (Gnetum gnemon L.) peels have high carotenoid content and have the potential to be a natural food colorant. But it is difficult to dissolve in water, easily degraded by heat, and light. Microencapsulation is the process of coating core material which is easily damaged by using coating material. The purpose of this research is to protect, maintain, and improve the stability and solubility of carotenoid from red melinjo skin extracts. This research consist of two stages, preliminary and main research. In the first stage preliminary research, red melinjo peels were extracted using ethyl acetate and its characteristics were analyzed. In the second stage preliminary research, microencapsulation of extract using spray drying method, then its characteristics were analyzed. In the main research, the determination of the number of microcapsules and the ratio of citric acid and tartaric acid based on the characteristics of the best effervescent powder drink. Characteristics of red melinjo peels extract, water content 18.47%, yield 1.37%, total carotenoid 19.41 mg/g sample, total phenolic 27.86 mg GAE/g sample, and total flavonoid 30.60 mg QE/g sample. Characteristics of microcapsules, encapsulation efficiency 62.10%, solubility of microcapsule 93.44%, total carotenoid 0.29 mg/g sample, total phenolic 1.2 mg GAE/g sample, and total flavonoid 2.23 mg QE/g sample, moisture content 6.18%, yield 65.72%, and vitamin C content 404.37 mg/100g. Selected effervescent powder drink with the treatment of 0.5 gram microcapsules and 1: 2 acid ratio has the highest total carotenoid content, which is 0.05 mg/g sample, pH 6.03, foam volume 129.17 ml, soluble time 156.17 second, water content 8.99%, and the color is red based on °Hue 29.08. The chemical composition are water content 8.99%, ash content 21%, protein content 0.06%, carbohydrate content 69.79%, fat content 0.16%, and vitamin C content of 2.35 mg/100ml.
TRAINING ON MAKING FUNCTIONAL FOOD PRODUCTS BASED ON GLUTINOUS CORN FLOUR Tagor M. Siregar; Julia Wijaya; Natania Natania; Titri Siratantri; Florecita Sanaky; Evelyn Chen; Keshia Wela
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 6 (2025): Vol. 6 No. 6 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i6.46870

Abstract

The Women Farmers Group (KWT) Forum in Tangerang Selatan is a community group that engages in cultivating spices and other food crops like chilies, cauliflower, tomatoes, cucumbers, Pok Choy, and red spinach. Since the beginning of 2023, the Tangerang Selatan KWT Forum has been cultivating glutinous corn, which is a food crop with the potential to provide health benefits and added economic value for the community. The Tangerang Selatan KWT Forum has limited knowledge about the health benefits and how to process glutinous corn plants into functional food products. Community Service Activities (PkM) of the UPH Food Technology Study Program in the form of training in making functional food products based on glutinous corn flour can be a solution to overcome this condition. This training activity is carried out through the preparation and implementation stages. In the preparation stage, a trial process was conducted to determine the best preparation procedure and formulation for the instant glutinous corn soup product at the Food Processing Laboratory of the UPH Food Technology Study Program. The final preparation stage consists of preparing a training video. The training was conducted on September 21 2023 and was attended by 35 participants. The results of the evaluation of the implementation of training activities based on filling out questionnaires showed that all (100%) participants stated that this activity was well attended, useful, and very interesting. As a result of the training, making instant glutinous corn soup can become an alternative daily activity for members of the KWT Forum in Tangerang Selatan, providing health and economic benefits for the community.
The Characteristic and Free Radical Scavenging Activity of Zinc Oxide Nanoparticles (ZnO-NPs) Synthesized using Noni (Morinda citrifolia L.) Fruits and Leaves Extract Selvina Koesyamin; Tagor Marsillam Siregar; Antonius Herry Cahyana
Jurnal Kimia Sains dan Aplikasi Vol 29, No 5 (2026): Volume 29 Issue 5 Year 2026
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.29.5.354-360

Abstract

Zinc oxide nanoparticles (ZnO-NPs) have gained considerable attention due to their unique properties, including high chemical stability, excellent sensing ability, and antibacterial activity. Biological synthesis of ZnO-NPs is a promising approach because of its sustainability and the availability of diverse natural reducing agents. Noni (Morinda citrifolia L.), traditionally used as a medicinal plant for over 2,000 years in Polynesia, contains phenolics and flavonoids that act as natural reducing agents. This study aimed to evaluate the effects of different plant parts (fruits and leaves) and solvent polarities (deionized water, ethyl acetate, and hexane) on the reducing ability of the extracts, as measured by ZnO-NP yield and free radical scavenging activity. The characteristics of ZnO-NPs after calcination were also evaluated. Solvent polarity significantly influenced reducing power and antioxidant activity, while no notable differences were observed between fruits and leaves. Fruit extracts prepared with ethyl acetate (semi-polar solvent) produced the highest ZnO-NPs yield (2.88 ± 0.11 mg), the strongest free radical scavenging activity (10.63 ± 0.65% inhibition/mg ZnO-NPs), and nanoparticles averaging 115.9 nm in size. Calcination at 100°C, conducted to eliminate residual moisture and stabilize the particles, resulted in an increase in the mean particle size from 115.9 nm to 313.6 nm. Morinda citrifolia-mediated ZnO-NPs could be utilized as effective bioactive additives in the development of active food packaging systems to prevent oxidative degradation.
Xanthine Oxidase Inhibitory Potential of Ficus nekbudu Warb.: A Phytochemical and Bioactivity Study: Xanthine Oxidase Inhibitory Potential of Ficus nekbudu Warb.: A Phytochemical and Bioactivity Study Feronia Reni Cyrena Santoso; Tagor M. Siregar; Harti Fornita Zendrato
PharmaCine : Journal of Pharmacy, Medical and Health Science Vol. 6 No. 2 (2025): PharmaCine: Journal of Pharmacy, Medical and Health Science
Publisher : Bachelor of Pharmacy Study Program, Faculty of Health Sciences, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/pc.v6i2.13552

Abstract

Hyperuricemia resulting from excessive xanthine oxidase (XO) activity can lead to gout arthritis. Synthetic compounds such as allopurinol are effective but associated with adverse effects, driving interest in plant-derived alternatives. Ficus nekbudu Warb. (Moraceae) is an underexplored species in a genus with documented pharmacological potential; however, its XO inhibitory activity has not previously been investigated. This research aimed to evaluate the XO inhibitory activity of Ficus nekbudu Warb. leaf extracts. Methods: Leaves were extracted sequentially by reflux using n-hexane, ethyl acetate, and 96% ethanol. Total phenolic content (TPC) and total flavonoid content (TFC) were determined then XO inhibitory activity was measured spectrophotometrically at 290 nm using allopurinol as a positive control, and Pearson correlation analyses were performed. The 96% ethanol extract yields the highest TPC (89.20 ± 3.49 mg GAE/g), while the ethyl acetate extract contains the greatest TFC (137.04 ± 7.19 mg QE/g). All three extracts exhibit XO inhibition, with the n-hexane extract showing the strongest activity (IC₅₀ = 20.58 ± 6.51 µg/mL), followed by ethyl acetate (24.05 ± 5.38 µg/mL) and ethanol (26.30 ± 0.70 µg/mL), compared with allopurinol (3.57 ± 0.06 µg/mL). Ficus nekbudu Warb. leaf extracts demonstrated xanthine oxidase inhibitory activity across different polarity fractions. These findings suggest that phenolic and flavonoid compounds may contribute to the observed inhibitory activity, although further studies are required to clarify the specific active compounds and inhibition mechanism. Overall, Ficus nekbudu Warb. shows potential as a natural candidate for hyperuricemia management.
Pelatihan Penerapan Teknologi Pengolahan Pangan pada Komoditas Jagung di STT-SAPPI Ciranjang Kabupaten Cianjur Tagor M. Siregar; Julia Ratna Wijaya; Natania Natania; Titri Siratantri Mastuti; Florecita Sanaky; Claudius Teo; Beatrice Julian
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 10 No 1 (2026): Volume 10 Nomor 1 Tahun 2026
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v10i1.26319

Abstract

Sekolah Tinggi Teologi Studi Alkitab untuk Pengembangan Pedesaan Indonesia merupakan Sekolah Tinggi Teologi, dimana lulusannya diharapkan dapat berperan aktif dalam pemberdayaan masyarakat. Berkaitan dengan hal ini maka Program Studi Teknologi Pangan Universitas Pelita Harapan (UPH) melakukan Pengabdian Kepada Masyarakat (PkM) berupa Pelatihan Penerapan Teknologi Pengolahan Pangan Pada Komoditas Jagung. Kegiatan ini dilakukan melalui tahap persiapan dan pelaksanaan. Pada tahap persiapan dilakukan uji coba proses pengolahan dan penentuan formulasi dan diperoleh produk olahan berbasis jagung di Laboratorium Pengolahan Pangan. Hasil dari tahap ini dirumuskan menjadi bagian dari materi pelatihan berupa deskripsi dan penjelasan tentang bahan, alat, prosedur pengolahan yang meliputi preparasi bahan, pengeringan, proses pembuatan dan penentuan formulasi produk pangan berbasis jagung yaitu tepung jagung, tortilla chips, dan sup jagung instan. Pada tahap pelaksanaan, tim PkM memaparkan, menjelaskan dan mempraktikkan materi pelatihan yang telah disiapkan kepada para mahasiswa di STT-SAPPI Cianjur, Jawa Barat. Kegiatan pelatihan dilakukan pada tanggal 24 April 2025 oleh 7 orang tim PkM yang terdiri dari 4 orang dosen, 1 orang asisten dosen dan 2 orang mahasiswa Program Studi Teknologi Pangan UPH, serta diikuti oleh 25 orang peserta yaitu mahasiswa STT-SAPPI Ciranjang kabupaten Cianjur. Evaluasi kegiatan pelatihan berdasarkan pengisian kuesioner menunjukkan seluruh (100%) peserta menyatakan bahwa kegiatan pelatihan dapat diikuti dengan baik dan sangat bermanfaat.
Co-Authors . Hardoko A. Herry Cahyana Aileen Neysha Antonius Herry Cahyana Antonius Herry Cahyana Aurelia Clara Lausane Beatrice Julian Christian, William Cindy Gunawan Clarine Kristanti Claudius Teo Daniel C Miarsa Elysia, Vanessa Eveline Eveline Evelyn Chen Fandy Kusno Felita Anthony Jaya Feronia Reni Cyrena Santoso Florecita Sanaky Gunawan, Cindy Halim, Yuniwaty Handayani, Ratna Harti Fornita Zendrato iglesias, Iglesias Intan Cidarbulan Matita Jeremia Manuel Julia Ratna Wijaya Julia Wijaya Kam, Natania Karnelasatri, . Keshia Wela Kurniawan, Reynaldi Kusumah, Andika Mulyawan Lausane, Aurelia Clara Liana Hendarto Lucia Crysanthy Soedirga M. N. Sanaky, Florecita Melanie Cornelia Melanie Cornelia, Melanie Miarsa, Daniel C Muhammad Ikhsan Taipabu Natalia , Natania, Kam Neysha, Aileen Nuri Arum Anugrahati Ratna Handayani Ratna Handayani Regina Jessilia Gunawan Reynaldi Kurniawan Ruth Debora Sanny Sanny Selvina Koesyamin Sinaga, Wenny S.L. Stella Stella Tahya, Candra Yulius Titri Siratantri Titri Siratantri Mastuti Weny Sinaga Wilbur Donald R. Pokatong Yuniwati Halim