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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 (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) 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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Proses Pembuatan Dan Kandungan Aktifitas Antioksidan Permen Herbal Lingzhi CV Herbal Nusantara Lia Umi Khasanah; Windi Atmaka; Kawiji Kawiji; Godras Jati Manuhara; Rohula Utami; Adhitya Pitara Sanjaya
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 (180.663 KB) | DOI: 10.37695/pkmcsr.v2i0.576

Abstract

CV Herba Nusantara merupakan salah satu usaha kecil menengah yang beralamat di Desa Kudu, Kecamatan Baki, Kabupaten Sukoharjo, Jawa Tengah. CV Herba Nusantara memiliki bidang usaha budidaya jamur antara lain jamur kuping, jamur tiram, dan jamur lingzhi. Pengembangan usaha CV Herba Nusantara selanjutnya ke arah teknologi pasca panen, diantaranya penjualan jamur dalam bentuk kering, ekstrak ataupun dalam bentuk kapsul. CV Herba Nusantara juga melakukan pengembangan produk berupa sirup lingzhi. Terdapat dua varian rasa sirup lingzhi yaitu original dan jahe. Pemanfaatan jamur lingzhi dalam industri pangan senantiasa mengalami perkembangan, terutama untuk produk pangan dengan fungsional lebih (pangan fungsional). Oleh karena itu pada kegiatan pengabdian ini dilakukan pembuatan permen herbal (soft dan hard candy) dengan penambahan sirup lingzhi. Hasil uji kandungan aktifitas antioksidan permen herbal dengan penambahan sirup lingzhi didapatkan untuk permen herbal soft candy sebesar 1,21 % dan untuk hard candy sebesar 0,98 %. Inovasi permen herbal ini diharapkan dapat menambah varian produk turunan dari jamur lingzhi, menjadikan usaha mitra semakin berkembang dan mampu memberikan kontribusi pada naiknya pendapatan perkapita masyarakat.
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
Pengaruh Pengeringan terhadap Karakteristik Minyak Atsiri Kulit Jeruk Keprok Terigas (Citrus reticulata Blanco) Rohula Utami; Hasan Aji Ibrahim; Ardhea Mustika Sari; Danar Praseptiangga; Asri Nursiwi; Imro'Ah Ikarini; Hasim Ashari; Zainuri Hanif
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.67058

Abstract

Jeruk (Citrus sp.) merupakan buah subtropis yang berasal dari Asia, terutama India hingga Cina. Jeruk dapat beradaptasi di Indonesia bahkan dapat menjadi spesies unggul regional. Kulit jeruk biasanya hanya dibuang begitu saja sebagai sampah. Oleh karena itu, untuk mengatasi masalah tersebut, kulit jeruk dapat diekstrak menjadi minyak atsiri. Penelitian ini dilakukan untuk mengetahui pengaruh jenis pengeringan terhadap karakteristik minyak atsiri kulit jeruk keprok terigas. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan jenis pengeringan sebagai faktor perlakuan. Jenis pengeringan yang digunakan adalah microwave 180 watt, microwave 270 watt, dehydrator 6 jam, dehydrator 8 jam. Sampel tanpa pengeringan juga disiapkan sebagai sampel kontrol. Penelitian ini dilakukan di Balitjestro, Batu, mulai bulan November 2021 sampai dengan Juni 2022. Hasil penelitian menunjukkan bahwa jenis pengeringan berpengaruh terhadap karakteristik minyak atsiri kulit jeruk keprok pada parameter rendemen, berat jenis, kelarutan dalam alkohol, bilangan asam, bilangan ester, indeks bias, putaran optik, dan warna, sedangkan pada aroma tidak berpengaruh nyata. Berdasarkan karakteristik minyak, perlakuan pengeringan dehidrator selama 8 jam menunjukkan karakteristik yang lebih baik dibandingkan dengan perlakuan lainnya. Hasil GCMS menunjukkan bahwa minyak dengan perlakuan pengeringan dehidrator selama 8 jam memiliki kandungan senyawa limonene sebesar 93,071%, beta-myrcene sebesar 3,719%, dan trans-geraniol sebesar 3,210%.
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 Edhi Nurhartadi Edhi Nurhartadi Edhi Nurhartadi Edhi Nurhartadi 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