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Aisyah Tri Septiana

Fakultas Pertanian Unsoed

Author-ID : 3872451

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

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The Effect of Addition of Ginger Extract and Kencur Extract on the Physicochemical Properties of Instant Temulawak and the Sensory Properties of the Beverage Aisyah Tri Septiana
Jurnal Gizi dan Pangan Soedirman Vol 3 No 2 (2019): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

AbstrACT Temulawak has health benefits, but it is sensationally less favored because it is bitter and has an unpleasant odor, so that in its processing often other spices such as ginger and kencur are added. Temulawak can be processed into temulawak instant drink. This study aims to determine the effect of the concentration of ginger extract (0%, 15%, 30%) and kencur (0%, 15%, 30%) on the physicochemical properties of temulawak instant and sensory brewed drinks. Physicochemical measurements were carried out by analyzing the water content and density of cages of temulawak instant drink. Sensory analysis included color, aroma, spicy taste, sweetness, flavor and likeness. The results showed that the addition of ginger and kencur extract tended to increase water content. The addition of ginger extract and kencur up to 15% increase the flavor and preference of ginger drink. The best combination of the addition of ginger extract and kencur extract was obtained in the treatment of adding ginger extract 15% and the concentration of galingale extract 15% with physicochemical properties of powder drink: water content of 5.20% bb and kamba density of 0.608 g / ml. color 3.24 (brownish yellow); 2.68 spicy flavor (approaching somewhat spicy); sweetness level 3,4 (somewhat sweet); flavor 3.51 (close to tasty); fondness 3.43 (few likes).

Potensi Daun Trembilungan (Begonia hirtella Link) sebagai Antibakteri dan Antifungi Febri Nur Ngazizah; Nuraeni Ekowati; Aisyah Tri Septiana
Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal Vol 33, No 3 (2016)
Publisher : Fakultas Biologi | Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.mib.2016.33.3.309

Begonia hirtella leaf are commonly used by people in mountainous areas to treat itchy due to insect bites and skin infection. This study aims to (1) determine proper solvent extract of B. hirtella leaf on antibacterial activity of S. aureus and E. coli and on antifungal activity of C. albicans (2) determine the lowest concentration of leaf extract of B. hirtella that indicate the formation of inhibition zone (3) know the content of bioactive compounds contained in each leaf extract of B. hirtella. The method used in this study is experimental with completely randomized design (CRD). The treatments were type of solvents (n-hexane, ethyl acetate, ethanol and water) and a serie of the ethyl acetate extract concentration of 500 ppm, 450 ppm, 400 ppm, 350 ppm, 300 ppm and 250 ppm against S. aureus, E. coli and C. albicans. Data were analyzed using analysis of variance (Anova) and the significant differences between the treatments were analyzed by Duncan test at 95% confidence level. The result showed that each solvent extracts affect microbes growth with a highly significant difference p <0.05. Solvent extracts that have the best inhibitory zone is ethyl acetate against S. aureus with an average diameter of inhibitory zone 13.75 ± 1.26 mm. Increasing concentrations of ethyl acetate extract of 250 ppm to 500 ppm increase inhibition zone against microbes. The lowest concentration that show inhibition zone was 300 ppm. The formation inhibition of zone on microbes growth happened due to their compounds in the extract. Extract of n-hexane contains stigmasterol, ethyl acetate contains neophytadiene, while the ethanol extract contains ethyl palmitate

PENGARUH PENAMBAHAN EKSTRAK JAHE DAN EKSTRAK KENCUR TERHADAP SIFAT FISIKOKIMIA MINUMAN TEMULAWAK INSTAN DAN SIFAT SENSORIS MINUMAN SEDUHANNYA Aisyah Tri Septiana; Triyanto Triyanto; Hery Winarsi
Jurnal Gizi dan Pangan Soedirman Vol 3 No 2 (2019): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

AbstrACT Temulawak has health benefits, but it is sensationally less favored because it is bitter and has an unpleasant odor, so that in its processing often other spices such as ginger and kencur are added. Temulawak can be processed into temulawak instant drink. This study aims to determine the effect of the concentration of ginger extract (0%, 15%, 30%) and kencur (0%, 15%, 30%) on the physicochemical properties of temulawak instant and sensory brewed drinks. Physicochemical measurements were carried out by analyzing the water content and density of cages of temulawak instant drink. Sensory analysis included color, aroma, spicy taste, sweetness, flavor and likeness. The results showed that the addition of ginger and kencur extract tended to increase water content. The addition of ginger extract and kencur up to 15% increase the flavor and preference of ginger drink. The best combination of the addition of ginger extract and kencur extract was obtained in the treatment of adding ginger extract 15% and the concentration of galingale extract 15% with physicochemical properties of powder drink: water content of 5.20% bb and kamba density of 0.608 g / ml. color 3.24 (brownish yellow); 2.68 spicy flavor (approaching somewhat spicy); sweetness level 3,4 (somewhat sweet); flavor 3.51 (close to tasty); fondness 3.43 (few likes).

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