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All Journal Jurnal Kimia Terapan Indonesia Indonesian Food and Nutrition Progress Prosiding Konferensi Nasional PKM-CSR
Della Rahmawati
Swiss German University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Materials Science & Nanotechnology Nursing Public Health Social Sciences

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Effect of Type and Concentration of Encapsulating Agents on Physicochemical, Phytochemical, and Antioxidant Properties of Red Dragon Fruit Kombucha Powdered Beverage Rena Agatha; Yati Maryati; Agustine Susilowati; Aspiyanto Aspiyanto; Anastasia Fitria Devi; Hani Mulyani; Setyani Budiari; Euis Filailla; Della Rahmawati; Nina Artanti
Jurnal Kimia Terapan Indonesia Vol 23, No 1 (2021)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/inajac.v23i1.474

Abstract

Kombucha is a healthy beverage from the fermentation of sugared tea with a symbiotic culture of bacteria and yeast (SCOBY). There is a growing interest on kombucha due to the reported health benefits. The original kombucha is prepared using only sweetened black tea infusion. The development of kombucha, however, has been reported to incorporate other plant water extracts. A previous study showed that kombucha beverage using red dragon fruit (RDF) as an alternative substrate gave the highest antioxidant activity at 15 days of fermentation. RDF kombucha instant powder could be a new food product development due to its longer shelf life, convenience, and low distribution cost. This study aimed to determine the best and the concentration of encapsulating agent for RDF kombucha powdered beverage which could retain the antioxidant properties. RDF kombucha was spray dried using maltodextrin, gum arabic, and inulin as the encapsulating agents with various concentrations (5%, 10%, and 15%). Gum arabic was the best encapsulating agent since it gave the highest values of drying yield, pH, and  total phenolic content retention, in comparison to the other two encapsulating agents. Within the observed concentrations, the incorporation of gum arabic resulted in RDF kombucha powder with a similar appearance, red colour, and antioxidant retention. Thus, the 5% addition of gum arabic is recommended for future preparations of RDF kombucha powdered beverage.
Program Gizi Inovatif Di Sekolah Mts Nurul Islam Cisauk, Tangerang Selatan Febbyandi Isnanda Pandiangan; Maria D.P.T. Gunawan; Rizal Pauzan Ramdhani; Filiana Santoso; Della Rahmawati; Diah Indriani Widiputri
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 2 (2019): Peran Perguruan Tinggi dan Dunia Usaha dalam Mempersiapkan Masyarakat Menghadapi Era I
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1130.542 KB) | DOI: 10.37695/pkmcsr.v2i0.386

Abstract

Kegiatan gizi ini adalah upaya dari Swiss German University dalam rangka menciptakan generasi penerus yang berkualitas. Program gizi ini bertujuan untuk mengukur dan menyelesaikan masalah gizi di salah satu sekolah di Cisauk, Tangerang Selatan. Metode cross-sectional dengan kuesioner digunakan untuk pengambilan data (n = 220) dalam penentuan masalah gizi. Masalah utama yang ditemukan adalah rendahnya tingkat sarapan siswa (25%) dan pengetahuan gizi yang kurang. Metode intervensi gizi yang dipilih adalah kegiatan penyuluhan, permainan, dan demo masak. Evaluasi intervensi gizi ini menggunakan pre-test dan post-test kuesioner. Hasil pre-test dan post-test menunjukkan meningkatnya jumlah siswa yang memiliki pengetahuan gizi baik dari 38% menjadi 79%. Hal ini menunjukkan adanya peningkatan pengetahuan gizi pada anak sekolah akibat intervensi gizi yang dilakukan. Output yang diharapkan adalah peningkatan pengetahuan gizi siswa sehingga akan berpengaruh kepada jumlah siswa yang sarapan dan selanjutnya meningkatkan prestasi siswa di masa mendatang. Program-program gizi yang berinovasi seperti ini sangat diperlukan untuk menyelesaikan masalah gizi dan kesehatan di Indonesia.
Anthocyanin From Bauhinia purpurea Flower: Extraction, Color Characteristic, and Stability Abdullah Muzi Marpaung; Darinda Pusha Djani; Della Rahmawati
Indonesian Food and Nutrition Progress Vol 17, No 1 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.52037

Abstract

The determination of the best temperature (45, 60, and 75 °C) and time (30, 75, and 120 minutes) to extract the anthocyanins from Bauhinia purpurea (BP) flower powder was studied.  The anthocyanin was extracted using 40 ml of 1 N HCl/g powder with continuous shaking. Based on the total monomeric anthocyanin (TMA), the best extraction temperature and time were 45 °C and 30 minutes, respectively. The BP extract exhibited relatively high red color intensity (CI) at pH ≤ 3 and almost colorless at pH 4 – 6. Meanwhile, at pH ≥ 7,  the color was unsuitable for food applications due to the high browning index. Hence, the best performance of BP extract was at pH 3. At this pH, the stability of BP extract was relatively high with the t 1/2 of CI and TMA at 30 °C was 70.30 and 72.89 days, respectively. Nevertheless, the extract was sensitive to heat as represented by the high activation energy (Ea). The Ea of CI and TMA was 64.50 kJ.mol-1 and 90.19 kJ.mol-1, respectively. The study showed the potential of BP extract as a red food colorant at pH 3 processed by relatively mild heat treatment. 
Co-Authors Agustine Susilowati Anastasia Fitria Devi Aspiyanto Aspiyanto Darinda Pusha Djani Diah Indriani Widiputri Euis Filailla Febbyandi Isnanda Pandiangan Filiana Santoso Hani Mulyani Maria D.P.T. Gunawan Marpaung, Abdullah Muzi Nina Artanti Rena Agatha Rizal Pauzan Ramdhani Setyani Budiari Yati Maryati