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Tri Dewanti Widyaningsih
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Other

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Journal : Jurnal Teknologi Pertanian

 1 
Native and Debranched Starch Modification Using Physico-Chemical Treatment to Increase Resistant Starch Content in Rice Wulan, Siti Narsito; Widyaningsih, Tri Dewanti; Ekasari, Dian
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.459 KB)

Abstract

Besides dietary fiber, resistant starch is carbohydrate that escape human digestion system, therefore it has potential health benefits.  A study on native and debranched starch from rice using physico-chemical treatment has been conducted. Physico chemical treatment used were autoclaving, extrusion and crosslinking.  The result showed that debranched starch which was treated with autoclaving, extrusion and crosslinking had higher resistant starch content than native starch treated with the same physico chemical treatment.  The best treatment with the highest resistant starch content was obtained from debranched starch treated with crosslinking.   The physicochemical properties of the product were as follows: moisture content of 8,45%, ash content of 3,19%, starch content of 85,44%, resistant starch content of 3,67%, initial gelatinization temperature of 79,3oC, gelatinization temperature of 89,6oC, and maximum viscosity of 1478 AU.Key word: resistant starch, debranching, autoclaving, extrusion, crosslinking
EVALUASI NILAI CERNA IN VITRO SEREAL FLAKE BERBASIS UBI JALAR ORANYE TERSUPLEMENTASI KECAMBAH KACANG TUNGGAK Wijayanti, Sudarma Dita; Widyaningsih, Tri Dewanti; Utami, Dzulvina
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.249 KB) | DOI: 10.21776//ub.jtp.2015.016.01.04

Abstract

Ubi jalar merupakan komoditas sumber karbohidrat utama setelah padi, jagung dan ubi kayu. Diversifikasi produk pangan berbasis ubi jalar telah banyak dilakukan salah satunya dalam bentuk flake. Sebagai  salah satu jenis sereal siap saji dari bahan utama tepung yang  praktis, kandungan gizi yang lengkap sangat diperlukan untuk memenuhi asupan gizi konsumen terbesarnya yaitu anak-anak.  Ubi jalar memiliki kadar protein yang rendah, maka dari itu perlu ditambahkan kecambah kacang tunggak yang mampu meningkatkan kadar protein. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi tepung (tepung ubi jalar terfermentasi : tepung kecambah kacang tunggak) dan lama perkecambahan kacang tunggak daya cerna pati dan protein flake secara in vitro. Penelitian dilaksanakan dengan menggunakan rancangan acak kelompok (RAK) yang secara faktorial dengan dua faktor, yaitu faktor I : proporsi tepung ubi jalar terfermentasi dan tepung kecambah kacang tunggak dan faktor II : lama perkecambahan kacang tunggak. Masing-masing perlakuan diulang sebanyak 3 kali. Pengamatan dan analisa produk akhir meliputi kadar air, kadar pati, kadar protein, daya cerna pati dan daya cerna protein. Perlakuan terbaik didapatkan pada flake dengan proporsi tepung 60:40 (tepung ubi jalar terfermentasi : tepung kecambah kacang tunggak) serta lama perkecambahan 48 jam dengan kadar air 2.43%, kadar protein 6.95%, kadar pati 25.58%, total kalori 371.41 kkal, daya cerna protein 37.04%, daya cerna pati 18.28%. Data organoleptic menunjukkan bahwa sebagian besar panelis mampu membedakan flake perlakuan terbaik dengan cornflake Nestle dan sebanyak 90% panelis dapat menerima flake perlakuan terbaik dari segi rasa, tekstur dan warna.
Antioxidant and Antibacterial Activities of Dried and Effervescent of Mahkota Dewa (Phaleria macrocarpa (Scheff.) Boerl) W., Tri Dewanti; Wulan, Siti Narsitoh; C., Indira Nur
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was conducted to compare antioxidant and antibacterial activities of some products derived from a typical fruit, locally known as Mahkota Dewa fruit (Phaleria macrocarpa (Scheff) Boerl). These products consist of: a dried fruit, an instant powder (produced by high temperature processing technique) and effervescent powder (produced by low temperature processing technique). The antioxidant activity was monitored within 8 days incubation, and the activity was determined after 24 hours of incubation against two respective bacteria, namely Staphylococcus aureus and Eschericia coli at various concentrations i.e.: 12.5%; 25% and 50%  respectively. The results showed that the three products contain high levels of antioxidant, but were less stable than that of the synthetic one. The highest antioxidant activity of all product was identified on the 4th day of incubation: 48,71% (an effervescent powder); 37,88% for the dried fruit and 33,27% for instant powder) the antioxidant activity of fruit and fruit product dropped significantly after 4 days of incubation. The products were more effective against E. coli than S. aureus and the activity increases with concentration.   Key Words: Mahkota Dewa, Antioksidant activity
Application of Dried Mixed Culture (Lactobacillus plantarum, Lactobacillus fermentum and Sacchromyces cereviceae) in maize and sorghum fermentation Putri, Widya D.R.; Widyaningsih, Tri Dewanti; Ningtyas, Dian Widya
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Whole cereal-based products, i.e maize and sorghum have a beneficial effect on health, but they also contain high level of phytate and tannin that defined as anti-nutrition which could affect protein digestibility.  The quality of protein can be improved by fermentation, as natural fermentation or with pure culture.  Dried culture containing lactic acid bacteria (Lactobacillus plantarum, Lactobacillus fermentum) and khamir (Saccharomyces cereviceae), is potential for cereal fermentation to decrease anti-nutrition compounds and to increase protein digestibility of cereal based product. The main objective of this research was to know the effect of applying dried mixed culture of L. plantarum, L. fermentum, and S. cereviceae on maize and sorghum flour fermentation, and to determine the effect of maize and sorghum flour fermentation on protein digestibility, antinutrition components, and other chemical and physical characteristics. The result showed that the mixed dried culture increased protein digestibility of fermented maize and sorghum flour, from 48.23% and 38.44% to 89.31% and 91.00%, respectively. Phytic acid content of maize flour decreased 43.14%, and tannin content of sorghum flour decreased 74.84%. Weaning food was made from fermented maize and sorghum flour had energy of 160 kcal for consumption of 40 g/day (for a 6 – 12 month child), and 312.5 kcal for consumption of 76 g/day (for a 13 – 24 month child).Keywords: dried mixed culture, maize fermentation, sorghum fermentation, antinutrition, protein digestibility
Native and Debranched Rice Starch Modification Using Physical or Chemical Treatment to Increase the Level of Resistant Starch Wulan, Siti Narsito; Widyaningsih, Tri Dewanti; Kasseri, Dian
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Resistant starch, dietary fibres compound, is carbohydrate that escape from human digestion system, therefore it has potential health benefits. A study on resistance starch of the native and debranched starches, obtained from rice, which were further treated with physical or chemical treatment has been conducted. The extracted rice starch was first enzymatic debranched by means of bacterial pullulanase. The debranched starch was then treated further either by autoclaving, extrusion cooking or chemically cross-linking. The native starch was also undergone similar physical or chemical treatments.  The results showed that the treated debranched-starch contained a higher level of resistant starch than that of the native starch treated with the similar treatment. The cross linked debranched-starch was the best one and it contained 8.45% moisture, 3.19% ash, 85.44% starch and 3.67% resistant starch. The respective initial gelatinization temperature, gelatinization temperature and maximum viscosity of the modified starch were 79.3oC, 89.6oC and 1478 AU.Key word: resistant starch, enzymatic debranching, physical or chemical modification
IDENTIFIKASI KANDUNGAN ASAM FENOLAT DAN AKTIVITAS ANTIOKSIDAN BERAS KETAN MERAH (ORYZA SATIVA VAR. GLUTINOSA) Prasmita, Hera Sisca; Muchlisyiyah, Jhauharotul; Widyaningsih, Tri Dewanti; Purbasari, Sabrina W
Jurnal Teknologi Pertanian Vol 18, No 1 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.668 KB) | DOI: 10.21776/ub.jtp.2017.018.01.5

Abstract

ABSTRAKBeras ketan (Oryza sativa var. glutinosa) yang umum dikenal dan dimanfaatkan masyarakat saat ini adalah beras ketan putih dan beras ketan hitam, sedangkan beras ketan merah sangat jarang diketahui oleh sebagian besar masyarakat. Masyarakat di daerah tertentu seperti di Pakis, kabupaten Pacitan telah lama mengenal, menanam, dan mengolah beras ketan merah menjadi snack seperti tape ketan merah, rengginang ketan merah, dan lain sebagainya. Diduga ketan merah sama seperti beras berpigmen lainnya mengandung asam fenolat dan senyawa bioaktif lainnya serta memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk identifikasi kandungan asam fenolatat pada ketan pecah kulit, ketan sosoh dan bekatulnya. Setiap sampel diekstrak kandungan fenolat bebas, fenolat terikat dan fenolat terkonjugasi kemudian hasil ekstraksi dianalisis total fenolat metode folin-ciocalteau serta aktivitas antioksidan metode DPPH. Penelitian ini bersifat deskriptif kuantitatif, dengan tiga kali ulangan. Pada semua sampel, baik pada ketan pecah kulit, ketan sosoh (bagian endosperm) maupun bekatul (bran) mengandung lebih banyak total fenolat terikat dan terkonjugasi (bebas-terikat) daripada fenolat bebas. Aktivitas antioksidan ekstrak senyawa fenolat tertinggi terdapat pada ketan merah pecah kulit meliputi semua jenis fenolat yaitu ekstrak fenolat bebas IC50 4.52 mg/ml, fenolat terkonjugasi 3 IC50 9.92 mg/ml dan fenolat terikat IC50 30.65 mg/ml ABSTRACTThe most common Glutinous rice (Oryza sativa var. glutinosa) is white glutinous rice and black glutinous rice, but red glutinous rice rather infrequently. However, only few people have known about red glutinous rice, local glutinous cultivars in Pakis, Pacitan, East Java. People in there are used to cultivating red glutinous rice for long time ago and processing into various kinds of snack, such as tape, rengginang. Like the other pigmented rice, red glutinous rice contained phenolic and other bioactive compounds which contained antioxidant activity. This study investigated the phenolic compounds of unpolished red glutinous rice, polished red glutinous rice and bran red glutinous rice. Free phenolic compounds was extracted from each samples, as well as the bound-free phenolic and bound phenolic, then analyzed total phenolic and antioxidant activity by using DPPH method. This research was quantitative descriptive with triplicate measurements. The total phenolic content (TPC) of both bound phenolic acids extract and free/ conjugated phenolic acids extract were higher than free phenolic acids extract in all samples, including unpolished red glutinous rice, polished red glutinous rice and bran red glutinous rice. Antioxidant capacity of all kinds of phenolic acids extract was highest in unpolished red glutinous rice, that is free phenolic acids extract IC50 4.52 mg/ml, free/conjugated phenolic acids extract 3 IC50 9.92 mg/ml and bound phenolic acids extract IC50 30.65 mg/ml
PENGARUH BIOPRIMING DAN BIOFERTILIZER MENGGUNAKAN Trichoderma asperellum DAN Trichoderma virens TERHADAP SENYAWA BIOAKTIF KACANG TUNGGAK Nabilah Mei Wulandari; Eriyanto Yusnawan; Tri Dewanti Widyaningsih
Jurnal Teknologi Pertanian Vol. 23 No. 3 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (748.938 KB) | DOI: 10.21776/ub.jtp.2022.023.03.4

Abstract

          Kurang Energi Protein (KEP) tidak hanya menyebabkan cadangan protein menurun, melainkan juga menurunkan sistem imun. Hal ini berdampak pada rendahnya produksi antibodi, sehingga partikel radikal bebas sulit tereliminasi dan tubuh rentan terkena infeksi. Maka dari itu, perlu senyawa antioksidan yang dapat memperkuat sistem imun. Tanaman obat, rempah-rempah, serta aneka kacang potensial (kedelai dan kacang hijau) banyak dimanfaatkan untuk meningkatkan senyawa antioksidan dalam tubuh. Namun, produktivitasnya fluktuatif dan sulit dibudidayakan di lahan kering. Kacang tunggak KT-6 dapat dijadikan sebagai sumber daya alternatif karena mengandung senyawa bioaktif yang tinggi, mudah dibudidayakan, dan dapat tumbuh di lahan kurang produktif. Kelemahan yang terdapat pada kacang tunggak berupa rendahnya aktivitas antioksidan, sehingga penelitian ini dilakukan dengan tujuan untuk meningkatkannya dengan memanfaatkan Trichoderma asperellum (T. asp) dan Trichoderma virens (T. vir) sebagai elisitor untuk menginduksi aktivitas enzim antioksidan tanaman. Pada penelitian ini, kedua fungi diaplikasikan dengan perendaman (biopriming) dan penaburan biofertilizer yang telah diperkaya isolat Trichoderma. Hasil penelitian menunjukkan kandungan senyawa fenolik dan flavonoid serta aktivitas antioksidan tertinggi diperoleh pada perlakuan aplikasi biofertilizer berbahan konsorsium Trichoderma (T. asp + T. vir). Kelompok senyawa penyusun biji KT-6 dengan perlakuan tersebut lebih beragam dibandingkan biji tanpa perlakuan. Senyawa tertinggi pada biji KT-6 terinduksi Trichoderma adalah asam sitrat (4,75%), sedangkan pada biji KT-6 kontrol adalah Phthalazin-1(2H)-one, 2-(4-iodophenyl)-4-methyl- (5,42%). Senyawa fenolik dan flavonoid berkontribusi sangat kuat terhadap aktivitas antioksidan biji kacang tunggak KT-6           Protein-energy malnutrition (PEM) not only decreases protein reserves but also lowers the immune system. This has an impact on the low production of antibodies so that free radical particles are difficult to eliminate, and the body is susceptible to infection. Therefore, it needs antioxidant compounds that can strengthen the immune system. Medicinal plants, spices, and various potential nuts (soybeans and mung beans) are widely used to increase antioxidant compounds in the body. However, its productivity is unstable and difficult to cultivate on dry land. Cowpea of KT-6 can be used as an alternative because it contains high bioactive compounds, is easily cultivated, and can grow in less productive land. However, its antioxidant activity is low, so this study was conducted to increase it by utilizing T. asperellum (T. asp) and T. virens (T. vir) capable of producing elicitors as inducers of antioxidant enzyme activity of plants. In this study, both fungi were applied by immersion (biopriming) and biofertilizer sowing that has been mixed with Trichoderma isolates. The results showed the content of phenolic compounds and flavonoids compounds as well as the highest antioxidant activity obtained in biofertilizer application treatment made from Trichoderma consortium (T. asp + T. vir). The group of compounds that make up KT-6 seeds with such treatment is more diverse than the control seeds. The highest compound in Trichoderma-induced KT-6 seeds was citric acid (4.75%), while in control KT-6 seeds were Phthalazine-1(2H)-one, 2-(4-iodophenyl)-4-methyl- (5.42%). Phenolic compounds and flavonoids contribute very strongly to the antioxidant activity of KT-6 cowpea seeds.
OPTIMASI KONSENTRASI MALTODEKSTRIN DAN SUHU INLET PENGERING SEMPROT TERHADAP SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN SUSU BUBUK EDAMAME Pramita, Hera Sisca; Ali, Dego Yusa; Widyaningsih, Tri Dewanti; Sapitri, Nia
Jurnal Teknologi Pertanian Vol. 25 No. 2 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.02.2

Abstract

Edamame menjadi salah satu komoditas ekspor unggulan Kota Jember, Jawa Timur. Pada kategori ekspor, edamame yang digunakan harus memiliki kualitas unggul sehingga perlu dilakukan penyortiran. Namun selama ini pemanfaatan edamame yang tidak memenuhi syarat ekspor tersebut masih belum optimal. Alternatif yang dapat dilakukan yaitu pembuatan susu bubuk edamame dengan metode pengering semprot. Penelitian ini dilakukan untuk menentukan formulasi konsentrasi maltodekstrin dan suhu inlet pengering semprot yang optimal terhadap senyawa bioaktif dan aktivitas antioksidan susu bubuk edamame. Rancangan percobaan yang digunakan yaitu Central Composite Design (CCD) dengan faktor konsentrasi maltodekstrin (5,71–10%w/w) dan suhu inlet pengering semprot (160–215°C) yang diolah dengan metode Respone Surface Methodology (RSM). Kombinasi konsentrasi maltodekstrin 7,13%w/w dan suhu inlet pengering semprot 191,5°C dipilih sebagai kondisi optimum berdasarkan respon tertinggi dengan total fenol 275,79 mg GAE/100g, total flavonoid 59,93 mg QE/100g, ABTS 101,48 mg GAE/100g, dan FRAP 60,89 µg GAE/g. Hasil verifikasi kondisi optimum berbeda nyata dengan saran dari Design Expert 12, dimana kandungan senyawa bioaktif dan aktivitas antioksidan hasil verifikasi lebih tinggi.
Co-Authors Addiena Hidayati Addiena Hidayati, Addiena Adin Pritanggo Dhesti Adin Pritanggo Dhesti Agustina Maria Dwiyanti Soeyono Agustina Tri Endharti Annisa Ulfah Pristya Arya Ulilalbab Atika Ruri Cahyaningrum Atika Ruri Cahyaningrum, Atika Ruri Aulia Shabrina Karismawati Aulia Shabrina Karismawati Aulia Shabrina Karismawati Ayu Arditiana Ayu Arditiana Bobby Andi Septian Bobby Andi Septian Christiani Tangkeallo Christiani Tangkeallo Christine Eka Wulandari Harianto Chyntia Trivena Milala Debora Nangin Dego Yusa Ali Dian Ekasari Dian Handayani Dian Handayani Dian Kasseri Dian Widya Ningtyas Dzulvina Utami Dzulvina Utami Dzurratun Nafisah Ega Parastra Maurinho Ega Parastra Maurinho, Ega Parastra Eka Novanti Eka Novanti, Eka Elok Waziiroh Endah Trinafianita Endrika Widyastuti Eriyanto Yusnawan Erni Sofia Erryana Martati Feronika Heppy Sriherfyna Feronika Heppy Sriherfyna Firda Yusrina Guntur Prasetyo Guntur Prasetyo Guntur Prasetyo Hanny Nurhalimah Hanny Nurhalimah Henita Listianing Raji Putri Henita Listianing Raji Putri, Henita Listianing Raji Hera Sisca Prasmita, Hera Sisca Heri Wahyono Heri Wahyono I Ketut Suada Ika Nur Fauzziyah Ika Nur Fauzziyah, Ika Nur Indira Nur C. Itsna Zaky Zumroh Jaya Mahar Maligan Jaya Mahar Maligan Jaya Mahar Maligan Jaya Mahar Maligan Jaya Mahar Maligan Jaya Mahar Maligan Jayanti, Theresia Vania Jhauharotul Muchlisyiyah Jhauharotul Muchlisyiyah, Jhauharotul Kemala Febrianti Kemala Febrianti Lailatul Fitriani Lailina Mufida Lailina Mufida Leenawaty Limantara M Wahid Wahyu Kurniawan Maramy, Neyla Vista Mega Ayu Bunga Dewi Mega Leny Puspitasari Mega Leny Puspitasari Mey Etika Mey Etikasari Miptakhul Hudha Miptakhul Hudha Mochamad Afif Sholichudin Mochamad Afif Sholichudin, Mochamad Afif Muhammad Fawzul Alif Nugroho Muhammad Fawzul Alif Nugroho Musthikaningtyas Retno Palupi Musthikaningtyas Retno Palupi Nabilah Mei Wulandari Naomi Megananda Mulyadi Naomi Megananda Mulyadi, Naomi Megananda Nela Purwani Septiyanti Nela Purwani Septiyanti, Nela Purwani Nia Rochmawati Nia Rochmawati Nia Rochmawati Nike Nurlaily Fitria Nirmala Nurhasanah Nirmala Nurhasanah Nirmala Nurhasanah Novita Wijayanti Novita Wijayanti Novita Wijayanti Novita Wijayanti Nur Ida Panca Nugrahini Nurul Abidah Nurul Abidah Nurul Fahmi Rizkia Nurul Fahmi Rizkia, Nurul Fahmi Okkie Dhyantari Okkie Dhyantari Pandu Salim Hanafi Pawestriaji, Raihanurrabb Prajwalita Rukmakharisma Rizki Prajwalita Rukmakharisma Rizki Pramita, Hera Sisca PRASETYAWAN YUNIANTO Pratiwi, Devitasari Dian Puruhito Widinugroho Putri Puncak Anjani Putri Puncak Anjani Rachmad Rizal Yulianto Rachmad Rizal Yulianto Rahma Maya Safitri Rani Puspitasari Renny Dwi Puspitasari Renny Indrawati Renny Indrawati, Renny Retno Wulansari Rika Ersalia Rizca Dwi Jayanti Rizki Amelia Rizki Amelia Robbit Farid Wajdi Rofiqoh Fajarwati Saadatul K.S Sabrina W Purbasari, Sabrina W Sapitri, Nia Shelly Andrianty Siti Narsito Wulan Sofie Imsa Fitriyaningtyas Sofie Imsa Fitriyaningtyas Sudarma Dita Wijayanti Sudarma Dita Wijayanti Sudarma Dita Wijayanti Syafrilia, Rosita Mega Syafrilia, Rosita Mega Tabita Hasian Tara Viantya Wulansari Wafa, Nurul Widya D.R. Putri Widya Dwi Rukmi Wijayanti, Novita Paskarinda Wijayanti, Novita Wijayanti Wijayanti, Novita Wijayanti Winda Rein Nimas Tasia Winda Rein Nimas Tasia Wulandari, Diana Candra Yulina Lailatul Maslukhah Yulina Lailatul Maslukhah Yunia Galih Purwaningdyah Yunia Galih Purwaningdyah