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All Journal Jurnal Teknologi Dan Industri Pangan Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Hasil Pertanian Journal of Functional Food and Nutraceutical Fruitset Sains : Jurnal Pertanian Agroteknologi Jurnal Agro Dedikasi Masyarakat (JADM) Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Food and Agricultural Technology
Siti Tamaroh
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Agriculture, Biological Sciences & Forestry Humanities Chemistry Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Nursing

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Pengaruh Variasi Jenis Ubi Jalar dan Lama Waktu Pengukusan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Pasta Apriyanti, Armi; Tamaroh, Siti; Slamet, Agus
Journal of Food and Agricultural Technology Vol. 2 No. 2 (2025): April
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i2.4542

Abstract

Pasta ubi jalar merupakan produk olahan setengah jadi yang dapat diolah lebih lanjut menjadi aneka produk pangan, misalnya kue-kue. Perlakuan pengolahan pada pembuatan pasta dapat menurunkan kandungan gizi pada ubi jalar terutama kandungan antioksidan dan beta karoten. Proses pengukusan dapat mengoptimalkan kandungan beta karoten dan antioksidan pada bahan. Penelitian ini bertujuan untuk mengetahui pengaruh pengukusan dan lamanya terhadap kadar beta karoten dan aktivitas antioksidan pada ubi jalar yang diolah berbentuk pasta. Pembuatan pasta ubi jalar pada penelitian ini digunakan ubi jalar putih, cilembu dan oranye. Proses pengukusan dilakukan dengan waktu 15, 30 dan 45 menit. Pasta ubi jalar yang dihasilkan dilakukan pengujian fisik meliputi warna dan tekstur, pengujian kimia yaitu penentuan beta karoten dan aktivitas antioksidan. Uji kesukaan terhadap pasta yangdihasilkan dengan uji hedonik meliputi uji warna, aroma, rasa, tekstur, dan keseluruhan. Rancangan percobaan pada penelitian ini adalah rancangan acak lengkap. Hasil uji yang diperoleh dilakukan uji SPSS dengan tingkat kepercayaan 95% dan apabila terdapat beda nyata pada masing- masing perlakuan dilanjutkan uji Duncan Multiple Range Test. Hasil penelitian menujukan bahwa variasi jenis dan lama waktu Pengukusan mempengaruhi sifat fisik, kimia serta tigkat kesukaan panelis. perlakuan terbaik terdapat pada ubi jalar dengan kadar β-karoten dan aktivitas antioksidan yang tinggi diperoleh pada ubi jalar oranye dengan lama waktu pengukusan 15 menit dengan total β-karoten 0,25 mg/100 g dan aktivitas atioksidan 14,42 % RSA, pasta ubi jalar yang disukai ialah pasta yang dihasilkan dari ubi jalar cilembu dengan lama waktu pengukusan 15 menit. Pasta ubi jalar dengan warna L* 43,63, a* 0,92 dan, b* 13,8, Tekstur.2,95 F. max.N kadar air 25,39% kadar abu 0,49% bk, β-karoten 0,09 mg/100 gram dan aktivitas antioksidan 14,42% RSA.
SIFAT FISIK, KIMIA, DAN TINGKAT KESUKAAN MI KERING YANG DISUBSTITUSI TEPUNG UWI UNGU (Discorea alata L.) Andini, Ainun Noor; Tamaroh, Siti
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.52137

Abstract

Purple yam (Dioscorea alata L.) is a type of tuber that has the potential as a source of carbohydrates, and there are antioxidant compounds in the form of anthocyanins and phenolic compounds. The manufacture of dried noodles substituted with purple yam flour is expected to increase the utilization of purple yam and reduce the use of wheat flour as the main ingredient for making noodles. The addition of Carboxy Methyl Cellulose aims to improve the physical properties of dried noodles. In this study, the manufacture of dried noodles was carried out by treating the raw material with a ratio of wheat flour: purple yam flour 80:20, 70:30, 60:40 and CMC 0.25, 0.50, 0.75 g/100 g. The resulting dried noodles were tested for water content, ash content, protein content, anthocyanin content, total phenolic content, antioxidant activity, color, texture, cooking loss and preference test. The data obtained were then carried out with a one-way ANOVA statistical test and if there was a significant difference, it was continued with the DMRT test at a 5% confidence level. The results of this study indicate that the manufacture of dried noodles can be made with a ratio of wheat flour: purple yam flour ratio of 70:30, so as to reduce the use of wheat flour.In the manufacture of dried noodles with substitution 30 parts of purple yam flour used CMC 0.50 g/100 g. The characteristics of the best dry noodles produced in this study were as follows : water content 10.24% wb, protein content 12.19% db, ash content 3.97% db, anthocyanins content 4.93 mg/100 g db, total phenolic content 19.48 g GAE/ 100 g db, antioxidant activity 3.14%, color L= 29.53, a*=6.80, b*=7.58, cooking loss = 8.52% and overall preference level cooked dried noodle = 3.80 (preferred).
Modulation of Lipid and Glucose Profiles in Hyperglycemic and Hypercholesterolemic Animals by Nanocapsules of Purple Yam Anthocyanin Extract Tamaroh, Siti; Candraruna, Dipta Bthari; Sari, Yuli Perwita; Kanetro, Bayu
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.48120

Abstract

Purple yam, rich in anthocyanins, has potential benefits for dyslipidemia and diabetes. Encapsulation into nanocapsules improves its stability and bioavailability. This study aimed to evaluate the effects of purple yam anthocyanin extract (PYAE) nanocapsules on high-fat diet and streptozotocin (STZ)-induced diabetic rats. Diabetic rats induced with high-fat diet and streptozotocin (STZ) were divided into control and treatment groups receiving simvastatin, metformin, or purple yam anthocyanin extract (PYAE) nanocapsules (80-240 mg/200 g bq) for four weeks. Various parameters were observed, including body weight, blood glucose, serum insulin, lipid profile, and histopathology of the liver and pancreas. The results indicated that treatment with purple yam anthocyanin extract nanocapsules improved body weight, blood glucose levels, insulin levels, and lipid profiles compared to the diabetic rat group. Specifically, the blood glucose level in the group receiving 240 mg/200 g bw decreased significantly from 264.26 mg/dL to 91.70 mg/dL (p<0.05). In addition, body weight and insulin level increased, with insulin rising by 529.89 pg/mL from an initial level of 469.71 pg/mL. Furthermore, PYAE nanocapsules improved the lipid profiles of dyslipidemic rats by reducing triglycerides, cholesterol, and LDL levels while increasing HDL levels (p<0.05). Histopathological examination revealed that PYAE nanocapsule alleviated damage to pancreatic and liver tissues in diabetic rats.
Co-Authors Agus Slamet Andini, Ainun Noor Apriyanti, Armi Bayu Kanetro Candraruna, Dipta Bthari Chatarina Lilis Suryani Dwiyati Pujimulyani Fitri Abdillah A Gesta Andika Laura Hidayat, Yogi Saiful Indarto, Tri Nuurachmawati, Uningtya Putri, Renata M Sari, Yuli Perwita Thia Friesthiana Fathurochman Widyastuti, Titiek Windrayani, Emi Yuli Perwita Sari Yulianto, Wisnu A Zulaikhah, Silmiy