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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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ENKAPSULASI DENGAN KITOSAN-NATRIUM ALGINAT MENGGUNAKAN TEKNIK SPRAY-DRYING DAN FREEZE-DRYING Mulyadi, Naomi Megananda; Widyaningsih, Tri Dewanti; Wijayanti, Novita; Indrawati, Renny; Limantara, Leenawaty
Jurnal Pangan dan Agroindustri Vol 4, No 2 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

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POTENSI MINUMAN FUNGSIONAL JELLY DRINK CINCAU HITAM (Mesona Palustris BL): KAJIAN PUSTAKA Sholichudin, Mochamad Afif; Septiyanti, Nela Purwani; Widyaningsih, Tri Dewanti; Nugrahini, Nur Ida Panca
Jurnal Pangan dan Agroindustri Vol 4, No 2 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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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

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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
Anti Hipertensi Minuman Serbuk Instan Campuran Ekstrak Buah Delima Merah (Punica granatum Linn.) dan Ekstrak Daun Sirih Merah (Piper crocatum) pada Tikus Hipertensi Widyaningsih, Tri Dewanti; Wijayanti, Novita Wijayanti; Syafrilia, Rosita Mega
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 2 Desember 2018
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (755.853 KB) | DOI: 10.25139/fst.v1i2.1352

Abstract

Secara empiris buah delima merah dan daun sirih merah masing-masing telah biasa digunakan sebagai terapipenyakit hipertensi. Pembuatan serbuk instan campuran ekstrak  buah delima merah dan ekstrak daun sirihmerah sebagai serbuk instan tentu akan lebih praktis dan awet dalam penggunaannya sebagai minumanfungsional. Tujuan penelitian ini adalah untuk menghasilkan proporsi serbuk instan campuran dari ekstrak buah delima dan ekstrak daun sirih merah  yang terbaik dan mengujinya sebagai antihipertensi pada tikus hipertensi yang diinduksi menggunakan NaCl 2% dan prednisone 1.5 mg/kg . Hasil penelitian menghasilkanperlakuan terbaik serbuk instan campuran ekstrak buah delima merah dan ekstrak daun sirih merah denganproporsi 4:1 dengan aktivitas antioksidan(IC50) 59.43 µg/mL, total fenol 984.24 mgGAE/6g serta totalflavonoid 362.46 mgQE/6g. Hasil pengujian antihipetensi terbaik pada dosis 2 (1850.01 mg/kg BB) denganpresentase penurunan tekanan darah sistolik tikus 38.31%, kadar BUN 77.55% serta kadar kreatinin 58.10%.
Studi Preferensi Konsumen terhadap Nasi Putih dan Nasi Jagung Putih pada Pekerja Wanita di Kantor Pemerintah Kota Malang Maligan, Jaya Mahar; Pratiwi, Devitasari Dian; Widyaningsih, Tri Dewanti
Indonesian Journal of Human Nutrition Vol 6, No 1 (2019)
Publisher : Jurusan Gizi, Fakultas Kedokteran, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (582.571 KB) | DOI: 10.21776/ub.ijhn.2019.006.01.5

Abstract

Ketergantungan bangsa Indonesia terhadap konsumsi beras cukup tinggi ketika jumlah produksi beras turun. Diperlukan sebuah upaya untuk mengatasi masalah ketergantungan terhadap komoditas beras dan bahan impor lainnya. Kegiatan diversifikasi dapat digunakan untuk mencari alternatif bahan pangan pokok alternatif. Tujuan penelitian ini adalah untuk mengetahui perbandingan preferensi konsumen pada produk nasi jagung putih dan nasi putih, pengaruh aspek sensori terhadap keputusan pembelian produk beras jagung putih untuk dijadikan sebagai pangan pokok alternatif, serta karakteristik kimia nasi jagung putih dan mengetahui potensi produk beras jagung sebagai pangan pokok alternatif. Penelitian ini menggunakan metode deskriptif untuk data laboratorium, metode dependent T-test untuk analisis data organoleptik, dan metode regresi linier berganda untuk mengetahui aspek sensori terhadap keputusan pembelian produk. Hasil pengujian organoleptik menunjukkan bahwa terdapat perbedaan yang signifikan tingkat kesukaan responden terhadap produk nasi putih dengan nasi jagung putih. Sampel nasi jagung putih mengandung protein sebesar 2,73%; lemak 0,08%; kadar air 77,52%; kadar abu 0,62%; karbohidrat 19,04%; total gula 1,66%; serat pangan 19,53%; dan total energi sebesar 87,84%. Hasil keputusan pembelian produk terhadap aspek kenampakan, cita rasa, dan tekstur dihasilkan bahwa aspek cita rasa nasi jagung putih sangat berpengaruh dalam keputusan pembelian produk. Sebanyak 60,67% responden menyatakan bahwa beras jagung putih berpotensi untuk dijadikan pangan pokok alternatif dan proporsi beras jagung putih:beras putih yang dapat dikonsumsi dan diterima oleh responden adalah sebesar 30,4 : 69,6..Kata Kunci: Jagung Putih, Preferensi konsumen, Diversifikasi, Pangan PokokAbstractThe dependence of Indonesian citizen on rice is quite high when the amount of rice production falls. To overcome this problem, efforts are needed to reduce this dependence on rice and other imported food ingredients. Diversification can be used to find other staple food alternatives. The purpose of this study was to determine the comparison of consumer preferences on products of white corn rice and white rice, the effect of sensory aspects on the purchasing decision of white corn rice products as a staple food alternative, the chemical characteristics of white corn rice, and finding the potential of white corn rice products as a staple food alternative. This study used descriptive method for laboratory data, dependent T-test method for organoleptic data analysis, and multiple linear regression method to determine the sensory aspects of product purchasing decisions. The organoleptic test results showed that there were significant differences in the respondents' preference for white rice and white corn rice. The sample of white corn rice contains 2.73% protein; 0.08% fat; 77.52% moisture content; 0.62% ash content; 19.04% carbohydrate; 1.66% total sugar; 19.53% food fiber; and 87.84% total energy. The result of product purchase decisions on aspects of appearance, taste, and texture showed that the taste aspect of white corn rice is very influential in product purchasing decisions. As many as 60.67% of respondents stated that white corn rice has the potential to be used as an alternative staple food and the ratio of white corn rice : white rice that can be consumed and received by respondents was 30.4: 69.6.Keywords:  White corn, Consumer preference, Diversification, Staple food  
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 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 Theresia Vania Jayanti 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