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All Journal Jurnal Gizi dan Pangan Program Kreativitas Mahasiswa - Teknologi Indonesian Journal of Life Sciences
Desak Putu Ariska Pradnya Dewi
Department Of Food Technology, School Of Life Sciences, Indonesia International Institute For Life Sciences, Jakarta 13210, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Health Professions Medicine & Pharmacology

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MORFIN (MODIFIED ULTRAFILTRATION MACHINE) APLIKASI POLYSULPHONE MEMBRANE PADA SARI BELIMBING UKM MULYASARI Mahartika, Aginta Friska; Pradnya Dewi, Desak Putu Ariska; Sulthon, Adimas; Susanto, Agus
Program Kreativitas Mahasiswa - Teknologi PKM-T 2014
Publisher : Ditlitabmas, Ditjen DIKTI, Kemdikbud RI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (721.178 KB)

Abstract

UKM Mulyasari is one of the starfruit juice producers in Agrosuko, Poncokusumo Malang. This UKM has beed produce since 2011 that have 4 employes with 50 carton/week and omzet Rp. 1000.000/week. UKM Mulyasari stillused conventional filtration filter system which causesseveral problemssuch as the formation of deposits, murky juiced produced, and short-shelf life of the starfruit juice. Therefore, we used ultrafiltration machine with polysulphone membrane and mesh as the filter medium to overcome these problem. Apllication of machine ultrafilration as well known MORFIN (Modified Ultrafiltration Machine) able to produce star fruit which reduce the bacterial ultrafiltration up to 85,5%, reduce pectin up to 53,33% and reduce the number of total dissolved solids up to 46,36%. Futhermore, a shellf life of fruit juice also increase from 10 days to 2 week, increasing of production from 50 cartons to 100 cartons eveery week, increasing of effectiveness workwhichrequires onlyone-timefiltrationfor 25minutes and development and diversification product in UKM Mulyasari.Keywords: Star fruit Juice, Murky, Filtration, Polyulphone, MORFIN
Processing Condition and Properties of Protein Isolates from Mung Bean (Vigna radiata) and Quinoa (Chenopodium quinoa Willd) Dewi, Desak Putu Ariska Pradnya
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.074 KB) | DOI: 10.54250/ijls.v4i1.98

Abstract

Mung bean and quinoa are good sources of protein from legumes and pseudo cereals respectively. Both sources have relatively high protein content and acceptable amino acids composition. The potential and application of mung bean and quinoa as protein isolates have been discovered in some studies. Several isolation techniques such as wet fractionation (acid-base extraction), micellization, dry fractionation, aqueous separation or combination of some techniques can be used to isolate protein. This review summarized different methods and processing conditions applied during production of mung bean and quinoa protein isolates. Extracting protein from different sources may require different conditions, which results in different compositions and functional properties. Acid-base extraction is the most common method applied in mung bean and quinoa and results in high protein purity and yields. Micellization is an alternative method used in mung bean to produce higher protein content. Dry fractionation is a sustainable option used in quinoa to concentrate protein fractions. Purification methods such as ultrafiltration and aqueous phase separation can be used. Different methods and processing conditions affect functional properties, including solubility, water and oil absorption, emulsification, foaming, thermal properties of isolates, which also affect the suitable application for isolates. Keywords: Protein isolates; Quinoa; Mung bean; Wet fractionation; Dry fractionation
Effect of Subtitution of Texturized Vegetable Protein Using Tempeh Towards Nutrional and Textural Quality Of Plant-Based Nuggets Indriani, Widya; Crespo, Ivan; Dewi, Desak Putu Ariska Pradnya; Insani, Rayyane Mazaya Syifa
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.86 KB) | DOI: 10.54250/ijls.v4i1.134

Abstract

The development of Plant-based Meat Alternatives (PBMAs) has been focused on mimicking the textural, taste, appearance, aroma, and nutritional properties of real meat products. Texturized Vegetable Protein (TVP) has been widely used in food applications to construct plant-based meat products. However, the high energy cost to produce TVP leaves the price of TVP quite expensive. Therefore, this experiment aims to see the effect of tempeh as an alternative to TVP on the nutritional and textural properties of plant-based nuggets (PBNs). In total, five PBN treatments were analyzed and compared to chicken nuggets for their nutritional and textural properties. The treatments were 1) C1: control (hung + ground TVP), 2) Hung TVP and tempeh (HT), 3) Ground TVP and tempeh (GT), 4) Tempeh only (TT), and 5) Hung TVP, ground TVP, and tempeh (HGT). From the results, all plant-based nugget treatments had significantly higher (p<0.05) protein and moisture content and lower fat content than commercial chicken nuggets. Whereas for textural properties, except C1 and HGT, all other PBN treatments had poorer hardness than commercial chicken nuggets. Overall, the addition or substitution of tempeh on hung and ground TVP treated PBN did not affect the protein, fat, and moisture content of PBNs, but significantly produced better nutritional properties than chicken nugget. In terms of textural properties, combination of Hung TVP, ground TVP, and tempeh provide the desirable textural properties as it can be comparable to chicken nuggets.
Physicochemical Properties of Bread with the Addition of Green Peas (Pisum sativum) Alfonsus, Angelica Putri; Kwa, Audrey Laurelia; Hartono, Hudson; Widjaja, Kristophe Graciante; Josephine, Sheren Tania; Ariska, Desak Putu
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i01.185

Abstract

The objective of this study is to investigate the physicochemical characteristics of bread with the addition of green peas (Pisum sativum). In this study, three different treatments were done including 0% (control), 12.5% and 25% of green peas puree were added to the bread dough mixture and afterwards baked to analyze its physicochemical properties. Texture-wise, the addition of green peas did not show any significant effect (p>0.05) on the springiness of the bread yet it was otherwise for hardness, cohesiveness and chewiness. Moreover, the color of bread in different treatments have their own distinguishable details. Green peas had allowed the bread to become darker in color but the different amount of green peas puree added did not cause a change in the hues of the color. Furthermore, the moisture content of the bread added with the highest amount of green peas was shown to have the highest moisture content and the difference between the moisture content of each treatment was rendered to be significant (p≤0.05). Green peas seem to have caused a decrease in loaf volume and height due to the high amount of fiber contained in it. Nevertheless, the addition of green peas did not give any significant effect on the baking loss, loaf width and loaf length of the bread (p>0.05).
The Effect of Alpha-Amylase Types and Time of Enzyme Activation Towards the Sensory and Physicochemical Properties of Oat Milk Pek, Maria Priska Angelina; Dewi, Desak Putu Ariska Pradnya
Indonesian Journal of Life Sciences 2025: IJLS Vol 07 No.02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v7i02.231

Abstract

Plant-based or non-dairy milk substitutes are becoming favored in the growing field of functional beverages driven by factors such as health benefits, allergies, lactose intolerance, and the rise in vegan diets. However, there are challenges to producing oat milk, such as achieving the desirable texture and taste. This study is aimed to have 4 treatments utilizing 2 different kinds of amylase (Amylase 1 and Amylase 2) along with 2 different times of enzymatic activation (20 minutes and 30 minutes) to modify physicochemical properties and sensory qualities. This process includes the utilization of 2 amylase enzyme brands, guar gum, canola oil, and oat flour which improves the overall quality of this alternative to dairy milk. Oat milk making involves combining water, oat flour, and oil. The mixture was then processed until smooth before filtration and amylase was added for an enzymatic reaction. The mixture was then pasteurized, and finally, guar gum solution was stirred in before serving. This research investigates the physicochemical characteristics and sensory qualities of enzymatic oat milk, encompassing pH, brix, stability, viscosity, 5-point hedonic test, and rank test. Moreover, it was found that there are significant differences in all of the attributes including pH, brix, viscosity, and stability with the p-value of less than 0.001. It was also found that the time of enzymatic activation had no impact towards the physicochemical and sensorial properties of oat milk. Lastly, sensorial properties of the oat milk prepared with amylase enzymes scored higher in all attributes compared to the negative control. Keywords: Oat milk, amylase, activation time, sensory, physicochemical
Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast Hadrian, Edwin; Dewi, Desak Putu Ariska Pradnya; Citragumilang, Adinda Kurnia; Manan, Patricia Agustina; Sandrina, Sandrina
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.58-60

Abstract

This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.
Carotenoid and Moisture Stability of Red Fruit (Pandanus conoideus) Oil Powder during Storage Dewi, Desak Putu Ariska Pradnya; William, William; Tanardi, Samantha; Katherine, Katherine; Mas, Muhammad Abdurrahman; Surjawan, Iwan
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.70-72

Abstract

The aim of this study was to evaluate the carotenoid and moisture stability of spray-dried and freeze-dried red fruit oil with different wall materials during storage. Red fruit emulsion was prepared by mixing sodium caseinate, maltodextrin and whey protein isolate in different ratios (1:0 (MW1), 3:1 (MW2), 1:3 (MW3) and 0:1 (MW4)), water, and red fruit oil followed by spray or freeze drying. The result showed that the carotenoid content of all samples was stable, but the moisture content changed during storage. Freeze-dried samples showed higher carotenoid and moisture content compared to spray-dried samples throughout the storage.
Co-Authors Adimas Sulthon, Adimas Aginta Friska Mahartika, Aginta Friska Alfonsus, Angelica Putri Citragumilang, Adinda Kurnia Crespo, Ivan Hadrian, Edwin Hartono, Hudson Indriani, Widya Insani, Rayyane Mazaya Syifa Josephine, Sheren Tania Katherine Kho Kwa, Audrey Laurelia Manan, Patricia Agustina Mas, Muhammad Abdurrahman Pek, Maria Priska Angelina Sandrina, Sandrina Surjawan, Iwan Tanardi, Samantha Widjaja, Kristophe Graciante William William Wiwik Handayani