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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pendidikan Teknologi dan Kejuruan Microbiology Indonesia Jurnal Keteknikan Pertanian Indonesian Journal of Agricultural Science Jurnal Penelitian Pascapanen Pertanian Journal of Mathematical and Fundamental Sciences agriTECH Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal UNITEK Narra J JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Eduvest - Journal of Universal Studies
SEDARNAWATI YASNI
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus Darmaga Bogor 16680
Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences

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Journal : HAYATI Journal of Biosciences

 1 
Toxicity Study of Antidiabetics Functional Drink of Piper crocatum and Cinnamomum burmannii MEGA SAFITHRI; SEDARNAWATI YASNI; MARIA BINTANG; ANNA SETIADI RANTI
HAYATI Journal of Biosciences Vol. 19 No. 1 (2012): March 2012
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.569 KB) | DOI: 10.4308/hjb.19.1.31

Abstract

Piper crocatum and Cinnamomum burmannii formulations is known to be a new diabetes functional drink. Thus, its toxicological profile needs to be studied. At present, the formulation was evaluated for the repeated dose toxicity study. The Sprague dawley albino rats were treated with P. crocatum and C. burmannii formulations (0, 630, 1260, and 1890 mg/kg) and administered orally for a period of 28 days in albino rats. The effects on body weight, food and water consumption, organ weight, hematology, clinical biochemistry as well as histology were studied. There were no significant differences in the body weight, organ weights and feeding habits between control and treated animals. Hematological analysis showed no marked differences in any of the parameters examined in either the control or treated groups. There were no significant changes that occurred in the blood chemistry analysis including glucose, cholesterol, triglycerides, creatinine, SGPT, and SGOT in experimental animals. Pathologically, neither gross abnormalities nor histopathological changes were observed. The formulation of P. crocatum and C. burmannii was found safe in repeated dose toxicity studies.
Development of Corn Milk Yoghurt Using Mixed Culture of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei SEDARNAWATI YASNI; AYUNI MAULIDYA
HAYATI Journal of Biosciences Vol. 21 No. 1 (2014): March 2014
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (885.034 KB) | DOI: 10.4308/hjb.21.1.1

Abstract

The main objective of this research was to diversify the utilization of corn as commercial commodity by a corn-based new product development in the form of yoghurt. The first step was carried out to make corn yoghurt with the addition of fresh milk into heated corn extract using mixture starter of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei and the best formulation was determined through hedonic evaluation along with weighing method. The selected formulation from this step was corn extract with the addition of 50% fresh milk. The corn extract was produced from corn kernels that were blended and mixed with water in ratio of 3:1, the mixture was further heated and concentrated until the total volume remained 2/3. Afterwards, this selected formulation was added with sugar and full cream milk powder. The hedonic evaluation results showed that the mixture with 10% sugar and 5% full cream milk powder addition possessed the highest score. Lastly, the selected formulation was observed for physical, microbiological, and chemical assay during 4 weeks period. The ultimate observation concluded that the product could be classified as probiotics with total lactic acid bacteria reached 1.5 x 109 CFU/ml with medium fat content (1.8%).
Co-Authors Agnes Juniarti Chastelyna Anna Setiadi Ranti ANNA SETIADI RANTI Antin Suswantinah Anton Apriyantono Anton Apriyantono. AYUNI MAULIDYA Betty S.L Jennie Betty S.L Jennie. Betty Sri Laksmi Jenie Cindytia Prastari Didah Nur Farida Dini, Pazriyatul Aulad Dr. Adolf J.N. Parhusip Ekowati Handharyani Elvira Syamsir Emmy Darmawati EVA H DIREJA Faizah Andarini Firstyarikha Habibah Ghesi Wuri Aryani Giriwono, Puspo E. I Wayan Budiastra Ira Mulyawanti Ira Mulyawanti Iwan Rusiardy Kardinan, Selma Aprilla Karsi Ambarwati Kun Tanti Dewandari Kurniadi, Nadine Maggy Thenawidjaja Suhartono Mala Nurilmala MARIA BINTANG Mega Safithri Murhadi . Nugraha Edhi Suyatma Nur Wulandari Nurmalia Ningsih Nurul Ilmi Musra Putri Tri Rizki Ratih Dewanti -Hariyadi Rinto . Rizki Aristyarini Rizki Tri Rizki, Tri Rovie Farah Diba Sari Mustika Sari, Ruly Novita Sitanggang, S.TP, MSc, Azis Boing Slamet Budijanto Soewarno T S Soewarno T S. Sri Yuliani Sri Yuliani Sri Yuliani Sri Yuliani Sri Yuliani Sri Yuliani Suliantari Suliantari Syamsiar, Syamsiar Tjahja Muhandri Winiati Pudji Rahayu