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All Journal Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Prosiding Seminar Biologi Caraka Tani - Agriculture Science Journal Jurnal Teknosains Pangan Agrointek Jurnal Penelitian Tanaman Industri agriTECH Proceeding of International Congress INDONESIAN JOURNAL OF ESSENTIAL OIL Caraka Tani: Journal of Sustainable Agriculture Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress Jurnal Kewirausahaan dan Bisnis Journal of Tropical AgriFood Jurnal Teknologi Hasil Pertanian Jurnal Penelitian Tanaman Industri (Littri) SEMAR Proceeding Biology Education Conference Prosiding Konferensi Nasional PKM-CSR
Rohula Utami
Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Jebres, Surakarta 57126
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Agrointek

 1 
PENGARUH MADU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI VELVA JAMBU BIJI MERAH (Psidium guajava L.) PROBIOTIK (Lactobacillus acidophilus IFO 13951) Mandasia Pangastuti; Dwi Ishartani; Rohula Utami; M. Zukhrufuz Zaman
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6166

Abstract

This study was processed pink guava becomes probiotic’s velva as a functional food which safe to be consumed by lactose intolerance. The use of honey as a substitute for sucrose is expected to minimize calorie content, increase functional value, and maintain the viability of LAB in velva. The aim of this study was to determine the effect of honey on velva’s characteristics (total soluble solids, overruns, melting rate, and total calories), to determine the effect of honey on velva’s characteristics (pH, titratable acidity, and total LAB) during storage, and to determine the effect of honey on velva’s vitamin C levels and antioxidant activity after 6 weeks storage. There were 4 treatments which consist of F0 25% sucrose (control), F1 15% honey, F2 20% honey, and F3 25% honey. This study used Randomized Block Design. Data was analyzed using One Way ANOVA. The results showed that variations in honey concentrations significantly affect the characteristics of the velva (total soluble solids, overruns, melting rate, and total calories), affecting the pH value and total LAB during storage, and affecting vitamin C levels and antioxidant activity after storage. The higher the concentration of honey, the higher the value of total soluble solids, melting rate, total calories, vitamin C levels, antioxidant activities, and was effective at preserving the viability of LAB, while the value of overrun, and pH is lower.
KARAKTERISTIK HARD CANDY MINYAK ATSIRI DAUN KEMANGI (Ocimum basilicum L.) DENGAN PENAMBAHAN EKSTRAK DAUN KERSEN (Muntingia calabura L.) Syafri Dwiananta; Bara Yudhistira; Rohula Utami
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.11848

Abstract

Basil leaf essential oil hard candy with the addition of cherry leaf extract is an innovation in the food sector in an effort to develop functional food products by adding antioxidant activity through natural ingredients that are easily found. Basil is a plant that is often used as a producer of essential oils. The addition of basil to dishes creates a distinctive aroma that enhances the taste buds and results in longer cooking. Cherry leaves contain various compounds such as flavonoids, tannins, triterpene, sanponins and polyphonols which have antioxidant activity.Flavonoids themselves also function as antihypertensive, antimicrobial, anti-inflammatory and can treat liver dysfunction. This study aims to determine the best formulation of hard candy basil essential oil with the addition of cherry leaf extract based on chemical, physical, and sensory analysis. The experimental design in this study was a completely randomized design (CRD). In this study there were 5 formulas, namely, Formula 1 (80% addition of cherry leaf extract per volume of material), Formula 2 (60% addition of cherry leaf extract per volume of material), Formula 3 (50% addition of cherry leaf extract per volume of material), Formula 4 (40% addition of cherry leaf extract per volume of material), Formula 5 (20% addition of cherry leaf extract per volume of material). Data analysis in this study used the One Way ANOVA method, with the DMRT further test at the 95% significance level. Based on the research results obtained Formula 5 as the best formula with a water content of 1.844%, ash content of 2.141%, reducing sugar content of 18.338%, water activity of 0.525, pH of 6.850, and antioxidant activity of 6.643%, color 82.594 0Hue, hardness of 477.660 N, and cohesiveness. 0.120 N, with the overall panelist acceptance rate being somewhat favorable
Optimasi formula effervescent berbasis nanoenkapsulat Eucalyptus citriodora Kendri Wahyuningsih; Nausika Estetia Putri Jatmiko; Rohula Utami; Sri Yuliani
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.12879

Abstract

Eucalyptol (1,8-cineole) compound contained in eucalyptus oil has the potential to inhibit viral infection pathways, as an antimicrobial and as an immunoregulator. Therefore, the development of eucalyptus oil-based effervescent health drinks is urgently needed to relieve the symptoms of being infected a virus during this pandemic. However, the volatility of eucalyptus oil is quite high, so a nano-based encapsulation method is needed to slow release of these volatile compounds. This study aims to obtain the best formula for Eucalyptus citriodora oil-based effervescent granules with controlled release system in nanostructure. The experimental design used was the Taguchi method with 3 replications. The combination of level factors in the optimal formula obtained through the Taguchi loss function optimization method were effervescent materials factor-level 2, lactose/sucralose ratio factor-level 3 and nanoencapsulated/ascorbic acid ratio factor-level 2. The optimal formula was (1) effervescent materials factor: 24% sodium bicarbonate, 12% tartaric acid, 11% citric acid; (2) lactose/sucralose ratio factor: 46.2% / 0.2%; (3) nanoencapsulated/ascorbic acid ratio factor: 4.5% / 2%. The optimal product characteristics were water content of 5.52%, pH of 5.9, dissolving time of 106 seconds, carr's index of 23.56, hausner's ratio of 1.31, and total essential oil content of 0.014mL/4gram. This product can be used as a health drinks (throat lozenges) and immune booster.
Karakteristik hard candy minyak atsiri daun kemangi dengan penambahan ekstrak daun kelor (Moringa oleifera) Nanda Ayu Hapsari; Bara Yudhistira; Rohula Utami
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.10789

Abstract

Hard candy is one of the most favorite foods among Indonesian people. To increase the benefits and nutritional values of hard candy, basil essential oil and moringa leaf extract are added. Basil essential oil and moringa leaf extract contain various functional compounds, such as antioxidants that are beneficial for health. The purpose of characteristic basil essential oil hard candy with variation of moringa leaves extract addition, which is to find out physical, chemical, and sensory effect of adding moringa leaves extract, and knowing the best formula for hard candy. This study uses a completely randomized design (RAL) with one factor, concentration ratio between moringa leaves extract and water. The addition of moringa leaves extract and water in each sample is 80%:20%, 60%:40%, 50%:50%, 40%:60%, and 20%:80%, with three times repeating sample and two times repeating the analysis. The obtained data were analyzed by SPSS one way ANOVA then if there were real difference, further tests were performed with Duncan Multiple Range Test (DMRT) with significant rate 95%. The addition of moringa leaves extract affected hard candy’s physical characteristic hue color, chemical characteristic antioxidant activity, and sensory characteristic color, taste, and overall parameters. The best hard candy formula is hard candy F5(20% moringa extract : 80% water) with hue color 80,009 (yellow red), hardness 449,435 N, cohesiveness 0,010, water content 1,704%, ash content 2,194%, reduction sugar content 18,343%, water activity 0,525, pH 6,417, and antioxidant activity 20,910%
Pengaruh aplikasi edible coating gel lidah buaya (Aloe Vera L.) dengan penambahan carboxymethyl cellulose terhadap mutu buah melon (Cucumis Melo L.) potong Rohula Utami; Alifa Sekar Jannah; Asri Nursiwi
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23093

Abstract

Fresh-cut fruit consumption has been increasing due to its health benefits, such as fresh-cut melons. Fresh-cut melons have a very short shelf-life due to minimum processing (peeling, cutting), which results in high levels of spoilage and contamination caused by microorganisms that can rapidly degrade fruit quality and increase the risk of food contamination, which can cause consumer health problems. Edible coating is one of the methods used to prevent the damage caused by minimally processed fruits. Aloe vera is an alternative edible coating material that contains polysaccharides and antimicrobial agents to inhibit fruit quality degradation. However, aloe vera edible coating is weak in its gel consistency, so a stabilizer needs to be added, one of which is carboxymethylcellulose (CMC). This research was aimed to determine the effect of aloe vera gel edible coating application with the addition of various concentrations of carboxymethylcellulose on the physical, chemical, and microbiological properties of fresh-cut melon stored for two days at room temperature (27-30oC) and six days at refrigerated temperature (5oC). The concentration of CMC varied at 0.5%, 1%, and 1.5%. The results showed a significant effect of adding various concentrations of CMC on increasing hardness, total soluble solids, pH, vitamin C content, and decreasing total plate count (TPC) of fresh-cut melon stored at room temperature and refrigerated temperature. Applying 1% and 1.5% CMC in aloe vera gel edible coating could maintain the fresh-cut melon quality compared to other treatments at room temperature and refrigerated temperature, respectively
Co-Authors Adhitya Pitara Sanjaya Aditya Haradito Agrizka Armunanta Putri Alifa Sekar Jannah Ambar Wuri Wigati Annisa Kamil Ardhea Mustika Sari Arifah Rahayu Arsella Erstya Nugraheni Asri Nursiwi Asri Nursiwi Asri Nursiwi Asri Nursiwi Asri Nursiwi Asri Nursiwi, Asri Bambang Sigit Amanto Bara Yudhistira Baskara Katri Anandhito Baskara Katri Anandhito Baskara Katri Anandito CHANDRA DEWI Choiroel Anam Christina Winarti Cylvia Arinta Agustaningrum Danar Praseptiangga Danar Praseptiangga Dedy Indianto Desintya Dwi Herdiana, Desintya Dwi Devi Rizky Yuniani Dewi Kurniasari Dian Rachmawanti Affandi Dwi Ishartani Dyah Ayu Ashari Edhi Nurhartadi Edwi Mahadjoeno Erina Widayani Erwin Nur Himawan Esti Widowati Esti Widowati Esti Widowati Esti Widowati Esti Widowati Esti Widowati Esti Widowati, Esti Feliatra Fenny Fenny Godras Jati Manuhara Godras Jati Manuhara Gusmaini Gusmaini Hasan Aji Ibrahim Hasim Ashari Heni Pujiastuti Ikrimah Nur Laily Imro'Ah Ikarini Katut Kompi Yuniter Kawiji Kawiji Kawiji Kawiji Kawiji Kawiji Kawiji, Kawiji Kendri Wahyuningsih Kendri Wahyuningsih Lela Fitri Hariyati Lia Umi Khasanah Lintang Sawitri Nugraheni Lulus Nurmaya M, Godras Jati M.A.M Andriani M.A.M. Andriani MA Martina Andriani MAM Andriani MAM Andriani Mandasia Pangastuti Martina Andriani Martina Andriani Martina Andriani Muhammad Faizul Umam, Muhammad Faizul Muslika Kurniasih Nanda Ayu Hapsari Nausika Estetia Putri Jatmiko Noreka Destiana Novita Try Aryani Nugraheni, Krisnawati Setyaningrum Nur Her Riyadi Parnanto Parwitasari, Shintanova Prasetyaningrum Prasetyaningrum, Prasetyaningrum Qurothul Uyun R. Baskara Katri Anandito R.Baskara Katri Anandito, R.Baskara Katri Rachmad Abraham Firdaus Rahayu, Endang Sutriswati Reny Fajri Pratiwi Rini Setyowati, Rini Rizki Amalia Sakinah Ummu Zahroh Sari, Ardhea Mustika Sari, Ayu Purnama Sigit Raharjo Siswanti Siswanti Sri Handajani Sri Yuliani Suparmo Suparmo Syafri Dwiananta Tanalyna Hasna Tatik Khusniati Titiek Rachmawaty Titin A. Andriyani Tyas Utami Utami, Annisa Widia Windi Atmaka Windi Atmaka Windi Atmaka, Windi Yoga Meidiantoro Aji Yuli Wijayanti Purwandari Zainuri Hanif Zaman, M. Zukhrufuz Zoraya A Putri Zoraya A Putri