Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

1.431

P-Index

This Author published in this journals

All Journal HAYATI Journal of Biosciences Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati agriTECH Food Science and Technology Journal (Foodscitech) Jurnal Pengabdian UNDIKMA Jurnal Abdimas Kartika Wijayakusuma Warta LPM Jurnal Abdimas: Sosial, Bisnis, dan Lingkungan

Paini Sri Widyati

Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Jl Dinoyo 42-44 Surabaya

Author-ID : 416813

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Other

Published : 23 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3

PENGARUH KONSENTRASI MADU TERHADAP SIFAT FISIKOKIMIA DAN SIFAT ORGANOLEPTIK MINUMAN BELUNTAS-TEH HITAM DENGAN PERBANDINGAN 25:75% (B/B) Anggraeni, Octavia Carolina; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Based on previous research is found the proportion of beluntas leaves powder and black tea the best of 25 : 75% (w/w). However, specially the discovery of the organoleptic properties (aroma and taste) that are less in demand by consumers and a decrease of total phenols, flavonoids, ability to scavenge free radicals, as well as the ability to reduce ferric (Fe3+) ion to ferrous (Fe2+) ion. One solution being taken to overcome these obstacles is the addition of honey as a sweetener and natural antioxidants. Research was conducted to determine the effect of honey concentration on physicochemical properties and organoleptic properties of functional beverage beluntas and black tea proportion of 25:75% (w/w). The research design was randomized block design with single factor. Factor that had been done the concentration of the honey including P1, P2, P3, P4, P5, and P6 (w/v). Each treatment had been repeated four times. The results showed that concentration of honey significantly affected on physicochemical properties and organoleptic properties of beverage product. Turbidity value was ranged from 6.31-20.14 NTU; pH value was ranged from 6.65-6.96; titratable acid was ranged from 0.0040-0.0177 mg gluconat acid/100 mL infusion; hue angle value was ranged from 25.49Âº-54.76Âº; and chroma value was ranged from 2.19-2.63. Appropiate concentration of honey to get the best treatment from organoleptic test was P6 with color value 7.14; flavour value 6.59; taste value 7.35; turbidity value 18.04 NTU; pH value 6.65; titratable acid value 0.0177 mg GAE/100 mL; hue angle value 25.49Âº; and chroma value 2.63.

PENGARUH PROPORSI TEPUNG DAUN BELUNTAS (Pluchea indica Less) DAN TEH HITAM TERHADAP SIFAT FISIKOKIMIA, SIFAT ORGANOLEPTIK, DAN AKTIVITAS ANTIOKSIDAN PRODUK MINUMAN Halim, Maria Olivia; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Beluntas (Pluchea indica Less) is a plant that has been used as vegetables and medicine herb in Indonesia. Phytochemical compounds in beluntas leaves have antioxidant activity to prevent free radical that may cause degenerative diseases. One of beluntas utilization-product is functional beverage of beluntas leaves that substituted black tea. This research aimed to determine the effect of beluntas leaves powder and black tea proportion on physicochemical properties, senseory properties, and antioxidant activity of beverage product. The reasearch design used is randomized block design. Factor that will be researched is beluntas leaves powder and black tea proportion in the amount of 100:0; 75:25; 50:50; 37.5:62.5; 25:75; 12.5:87.5; dan 0:100% (w/w). The parameters observed are water content of beluntas leaves and black tea powders, phytochemical identification; physicochemical properties including color, pH, titratable acid, and turbidity; sensory properties including color, flavor, and taste; antioxidant activity using DPPH method, total phenol, total flavonoid, and iron ion reducing power. The results showed that the proportion of beluntas leaves powder and black tea significantly affected on physicochemical properties, senseory properties, and antioxidant activity of beverage product. Hue angle value ranged from 9.67-80.50; chroma value ranged from 2.66-8,36; pH value ranged from 6.04-6.74; titratable acid ranged from 14.24-64.92 mg chlorogenic acid/100 mL infusion or 7.19-64.92 mg gallic acid/100 mL; turbidity value ranged from 32.83-105.87 NTU; phenolic content ranged from 12.18-23.51 mg GAE/g sample, flavonoid content range from 2.54-9.18 mg CE/g sample, DPPH scavenging activity range from 14.95-29.60 mg GAE/g sample, dan iron ion reducing power ranged from 17.98-22.44 mg GAE/g sample. Based on the effectiveness test, the best treatment were beluntas leaves powder and black tea proportion in the amount of 25:75% (w/w).

PENGARUH PROPORSI SUKROSA DAN ISOMALT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SOFT CANDY SUSU KEDELAI Sutedjo, Vonny Indra; Kusumawati, Netty; Widyawati, Paini Sri
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Soft candy is a kind of cotton candy which has a chewy and soft texture that has approximately 6-8% of water content. In this study, soy milk soft candies were made with isomalt as the replacement of sucrose that affected the physicochemical and organoleptic properties of soy milk soft candies. The design of the study was RGD (Randomized Block Design) single factor, namely the proportion of sucrose and isomalt. The proportion of sucrose and isomalt consisted of six level which are 75:25, 60:40, 45:55, 30:70, 15:85, and 0:100%(b/b)) with four replications. The parameters affected physicochemical properties (moisture content, reducing sugar levels, and texture) and the organoleptic properties preferences for taste, texture, and ease bitten). From the weighting test, it was found that the best treaement was P4 (sucrose : isomalt =30:70% (b/b)) with score of 7,52% for water content, 8,2322% of reducing sugar, hardness of 573,038 g.sec, adhesiveness of -74,644 g.sec, 4,7 for preference of taste (rather like), 4,9875 (rather like) for stickiness, and 4,2625 for chewiness (neutral).

PENGARUH KONSENTRASI GARAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TELUR ASIN BELUNTAS (Pluchea indica less)-TEH HITAM (Camelia sinensis) Adventi, Brigita Santi; Widyawati, Paini Sri; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

ABSTRACT Egg is one kind of high nutritious food that can be easily damaged. Salting makes the egg shelf life longer than fresh egg, otherwise the fishy smell of fresh eggs has not been reduced. Therefore additional materials such as Pluchea leaves (Pluchea indica less) and black tea (Camelia sinensis) are needed to remove the fishy smell. The experimental design was a randomized block design (RBD) single factor, with the concentration of salts consist of 7 (seven) treatments, including 25%, 30%, 35%, 40%, 45%, 50%, and positive control. Each treatment was repeated four (4) times. Parameters tested were moisture content, salinity, texture, color, and organoleptic testing (color, flavor, and aroma). The data obtained were analyzed using ANAVA test at Î± = 5%, which aimed to determined the presence or absence of a real difference to the parameters. If the data obtained significantly different results then Duncan's Multiple Range Test Test (DMRT) with Î± = 5% was used to determine the level of treatment that gave a real difference. Research showed that the using of different salt concentrations was significantly affect the albumen and yolk salinity, hardness, adhesiveness, lightness, and chroma parameters, while cohesiveness and hue parameter were only visible in albumen and organoleptic of yolk. However, different treatment in salt concentration showed no significant difference in albumen and yolk in moisture content, while cohesiveness and hue parameters didnâ€™t have significant effect on yolk and organoleptic of albumen.

PENGARUH PROPORSI DAUN BELUNTAS (Pluchea indica less) DAN TEH HIJAU TERHADAP AKTIVITAS ANTIOKSIDAN PRODUK MINUMAN Setiokusumo, Christine; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Beluntas has many benefits especially on its leaves because of the phytochemical contents. Therefore, beluntas needs to be combined with other ingredient that can increase the antioxidant activity. One of ingredient that can be combined with beluntas is green tea. Green tea is a beverage that is often consumed and has various health benefits, because of the polyphenol compound contents from flavonoid group, mainly catechins. This research was aimed to determine the effect of beluntas leaves and green tea proportion on antioxidant activity of beverage product. The design of this research used single factor randomized block design. Factors that were researched were beluntas leaves and green tea proportion with five level factors, which were P1, P2, P3, P4 and P5. The results showed that the proportion of beluntas leaves and green tea powder significantly affected on phytochemical compounds, total phenol, total flavonoids, DPPH scavenging activity, and iron ion reducing power. Phenolic content was ranged from 451.13-707.63 mg GAE/L sample, flavonoid content was ranged from 95.73-413.73 mg CE/L sample, DPPH scavenging activity was ranged from 193.38-277.79 mg GAE/L sample, and iron ion reducing power was ranged from 211.50-499.50 mg GAE/L sample. Total phenolic and total flavonoid contents were positively correlated with the ability to scavenge free radical DPPH and the ability to reduce iron ion. This means that the higher of phenolic and flavonoid contents in beluntas green tea beverage had the higher the antioxidant capacity. The results showed that P3 had the highest antioxidant activity.

PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP SIFAT FISIK DAN ORGANOLEPTIK VELVA APEL MANALAGI Handoko, Ivan C.; Matoetina, Maria; Widyawati, Paini Sri
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Manalagi apple is one of local commodity. Processing apples into velva is one effort to food iversification and extend the shelf life of apples. Velva is a frozen dessert product made from crushed fruit (puree) and it doesnâ€™t use milk fat. In general, body and texture of velva are influenced by the stability colloidal system which is influenced by the ratio of puree, water, and sugar. This research was done by Factorials Random Design using Hydrocolloid Type Factor (pectin (H1), gelatin (H2), and Na-CMC (H3)) and Hydrocolloid Concentration Factor (0,3% (K1) and 0,5% (K2) w/w) with four times replications. The parameters are consist of Physical Properties (viscocity, overrun (%), and melting rate) and Organoleptic Properties (color, spoonable, sandness, melting in the mouth, and flavor). Data will be analyzed using ANOVA at Î±= 5%, then continued by DMRT at Î±= 5% for the properties that gave the significant effect. Based on the result of ANOVA at Î± = 5% was known that Hydrocolloid type gave influenced to the viscosity (before and during aging). Hydrocolloid concentration gave influenced to the viscosity before aging. The interaction between hydrocolloid type and concentration gave influenced to overrun and organoleptic properties (spoonable, sandness, and color). Viscosity during aging had a range from 1024-4311%, overrun 5,19-18,07%. The preference test for spoonable was 5,0500-6,2000, sandness was 4,9875-6,2500, melting in the mouth was 5,6625-6,1875, flavor was 5,6625-6,2375, and color was 3,3375-6,2125.

PENGARUH PENAMBAHAN MADU TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN BELUNTAS-TEH HITAM DENGAN PERBANDINGAN 25:75% (B/B) D., Eunike Intar; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Pluchea indica Less plant usually only used as fresh vegetables and traditional medicine. Beluntas leaf contains many phytochemical compounds that act as antioxidants to prevent free radical. One of alternative utilization beluntas leaf is used as a drink that was packed in tea bag which is substituted black tea at 25: 75% (w/w) proportion and the addition of honey. This research was aimed to determine honey additon effect of antioxidants activity in Pluchea indica Less-black tea drink. The research design used was randomized block design with single factor. Factor that was researched is honey addition (P1, P2, P3, P4, P5, P6) on Pluchea indica Less-black tea drink at 25:75% (w/w) proportion. Each treatment was repeated four times. The results showed that honey additon effect of antioxidants activity in Pluchea indica Less-black tea drink. The addition of honey in Pluchea indica Less-black tea drink with various concentrations produced the total phenols ranged from 481.06-632.94 mg GAE/L sample, the total flavonoids ranged from156.18-196.80 mg CE/L sample, the DPPH free radical scavenging activity ranged from 324.13-389.49 mg GAE/L sample, and the iron ion reducing power ranged from 304.80-401.80 mg GAE/L sample. The antioxidant activity of Pluchea indica Less-black tea honey drink positively correlated with total phenols and total flavonoids. The addition honey in Pluchea indica Less-black tea drink to get the hightest antioxidant activity was P6 that had the hightest total phenol and flavonoid.

PERUBAHAN KADAR SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN BERAS ORGANIK HITAM VARIETAS Jawa DENGAN PENGEMAS POLIPROPILEN SELAMA ENAM BULAN PENYIMPANAN Kohartono, Gabriella; Sutedja, Anita Maya; Widyawati, Paini Sri
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

The importance of health awareness has increased so the consumption of organic products has increased. Java varieties black organic rice is one of the local organic rice grown in Indonesia. Pigmented rice contains bioactive compounds that can act as antioxidants. Rice needs to be packaged to minimize damage and facilitate the storage using polypropylene (PP) packaging. The results showed an increase in the yield, bioactive compounds, and antioxidant activities during storage. The highest yield of black rice (12.08 Â± 0.03% dry basis) was at the 4th month. Total phenol of black rice (10.55 Â± 0.29 mg Gallic Acid Equivalent/g dry basis) and total anthocyanins (0.04 Â± 0.00 mg Cyanidin-3-Glucoside Equivalent/g dry basis) was the highest at 3rd month, total flavonoids (2.10 Â± 0.11 mg Catechin Equivalent/g dry basis) at 6th month, the free radical DPPH scavenging (1.53 Â± 0.03 mg GAE/g dry basis) activity at 3rd month, and the iron reducing power (31.31 Â± 2.05 mg GAE/g dry basis) at 4th month.

PERUBAHAN KADAR SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN BERAS ORGANIK MERAH VARIETAS LOKAL DALAM KEMASAN POLIPROPILEN DENGAN VARIASI LAMA PENYIMPANAN Monika, Pricila; Widyawati, Paini Sri; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

The increasing of health awareness in the society motivated them to consume food that gives values in health, such as organic rice (Oryza sativa L.). Nowadays, red rice became very popular because of their healthy benefit as source of antioxidant. Red rice Saodah variety is the most developed colored rice in Sleman, Yogyakarta. The shelf life of colored rice is around six months. During storage the bioactive compounds and antioxidant activities of the red rice will be changed. One way to inhibit that changes is by using polypropilen (PP) as packaging. The results showed that storage time increased the yield, bioactive content, and antioxidant activity of red rice, but decreased the total anthocyanin. The highest yield of the red rice is in the 4th month (11.86Â±0.04%) but after that will be decreased. The highest total phenolic (21.49Â±1.21 mg GAE/g) and total flavonoid (4.38Â±0.29 mg CE/g) is in the 5th month and decreased in the 6th month. The highest iron reducing power (39.53Â±6.05 mg GAE/g) is in the 4th month and decreased in the 5th and 6th month, and free radical scavenging activity increased until the 3rd month (1.81Â±0.16 mg GAE/g) and after that will be decreased.

Kinetika Adsorpsi Ion Besi (II) Oleh Biomassa Chaetoceros sp. Widyawati, Paini Sri
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 11, No 3 (2006): October 2006
Publisher : Universitas Atma Jaya Yogyakarta

This research was done to study the adsorption kinetic of ferrous ionic by Chaetoceros sp. Many variables influenced the adsorption capacity of absorbent on ferrous ionic including interaction time, ferrous ionic concentration and pH. Two absorbens were used in this study i.e. pure culture and natural spoiled product called Diatomite/ Diatomae earth / Diatomaceous earth / Diatomooze of Chaetoceros sp. biomass. The adsorption capacity by biomass was measured by atomic absorption spectrophotometry method (AAS). The result showed that the adsorption process of two absorbents happened very fast. The time needed to get maximal adsorption were 10 and 15 minutes respectively. Adsorption pattern of two biomass can be interpreted by Langmuir and Freundlich isoterm showing monolayer. The adsorption capacity of Diatomite was five times higher than that of the pure culture biomass because it was influenced by surface group charge and wide surface area of porous. Acidity degree (pH) of solution determined surface active group charge and solubility of iron (II). The increased pH value, the biomass adsorption capacity was added because surface active group had negative charge. The adsorption of biomass was maximal around pH 5 while for pH higher than 5, it wasnâ€™t significantly increased because the iron (II) formed insoluble hydroxide compound.

Co-Authors Adventi, Brigita Santi AGUS PURWANTO Anggraeni, Octavia Carolina Anita Maya Sutedja Anna Ingani Widjajaseputra Azor Yulianus Tefa C Hanny Wijaya Christianto Adhy Nugroho D., Eunike Intar Darmoatmodjo, L. M. Y. D. Dondin Sajuthi Dyancandra, Gabriella Natasha Febrya Christin Handayani Buan Haditanojo, Venny Halim, Maria Olivia Handoko, Ivan C. Herwina, Irene Novita Indah Epriliati Kohartono, Gabriella Kuswardani, Indah Laurentinus, Hadi Santoso Leo Eladisa Ganjari Lianel, Andreas Lukita Liza Frebriana Matoetina, Maria Melvin Emil Simanjuntak - Monika, Pricila Nayottama, Ignasius Pamudji Anggaraksa Netty Kusumawati Peni Harjosworo PENI SUPRAPTI HARDJOSWORO Ristiarini, Susana Setiokusumo, Christine Silla, Misail Epainetus Sipayung, Boanerges Putra Siregar, Christie Paulien Sutedjo, Vonny Indra Tarsisius Dwi Wibawa Budianta Thomas Indarto Putut Suseno Utomo, Adrianus Rulianto Werdani, Yesiana DW Widyastuti, Theresia Endang Widoeri Wilda Lumban Tobing

Title

Found 23 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 23 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 23 Documents
Search