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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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Exploring the potential of calcium-fortified sweet potato noodles for osteoporosis prevention: Insights from in vivo rat studies Ambarwati , Karsi; Giriwono, Puspo E.; Handharyani, Ekowati; Yasni, Sedarnawati
Narra J Vol. 5 No. 1 (2025): April 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v5i1.1075

Abstract

Calcium (Ca) deficiency is a primary contributor to osteoporosis, a condition characterized by low bone density and increased fracture risk. Fortifying widely consumed foods with calcium is one approach for addressing this insufficiency. Given the popularity of noodles, adding Ca to them offers a promising approach to enhancing Ca intake within communities. The aim of this study was to investigate the effects of Ca-fortified sweet potato noodles on osteoporosis prevention. This study used 4-month-old Sprague-Dawley rats. A completely randomized design was used with four treatment groups: CS (SHAM, control diet), CO (Sham, test diet), US (OVX, control diet), and UO (OVX, test diet). Both control and test diets, which included Ca-fortified sweet potato noodles, were administered to OVX (ovariectomy-induced osteoporosis model) and SHAM (control for surgical procedure) groups for two months. At the end of the experiments, serum Ca levels were collected and analyzed for Ca and alkaline phosphatase (ALP) levels and their bones were analyzed for physical properties and bone mineral density (BMD) using X-ray analysis. Data were analyzed using one-way analysis of variance (ANOVA) followed by Duncan as a post hoc test. The intervention of Ca-fortified sweet potato noodles for two months significantly increased serum Ca levels and reduced ALP levels compared to controls, both in SHAM (Ca: 38.03±0.877 mg/dL; ALP: 355±38.0 IU/L) and OVX (Ca: 36.18±2.810 mg/dL; ALP: 340±5.5 IU/L) groups. The test diet maintained the ratio of bone weight to bone volume and preserved the Ca content in the rats' bones. OVX rats consuming the test diet for two months exhibited significantly higher femur bone strength than OVX rats consuming the control diet (test: 6.50±0.300 kg; control: 4.83±0.289 kg). There was no significant difference in BMD between the SHAM and OVX groups on the test diet, indicating that the test diet can maintain bone BMD despite accelerated aging. These findings suggest that Ca-fortified sweet potato noodles can serve as a dietary Ca source, contributing to the prevention of osteoporosis by maintaining serum Ca levels, preserving bone Ca content, as well as maintaining bone density and strength.
Development of Antioxidant-Rich Steamed Brownies Based on Kluwak, Purple Sweet Potato, and Yellow Kepok Banana Sari, Ruly Novita; Yasni, Sedarnawati; Suyatma, Nugraha Edhi
Eduvest - Journal of Universal Studies Vol. 5 No. 7 (2025): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v5i7.50851

Abstract

The objective of this study was to produce steamed brownies with antioxidant content using local ingredients, specifically kluwak seed powder, purple sweet potato pastes, and banana paste, which offer health benefits. The research stages include product development, treatment response determination through antioxidant capacity analysis (DPPH method), hedonic rating, and texture analysis. Determination of the optimum formulation was conducted using Design Expert 13 software. The optimum formulation was achieved with the use of 4.5% kluwak seed powder and 27.5% purple sweet potato paste from the total ingredients. Antioxidant capacity of the steamed brownies possess high antioxidant activity, but it decreased from the pre-digestion phase to the gastric and intestinal phase. This study indicated that the steamed brownies can be utilized as a functional food product with health benefits.
Formulasi Bubur Siap Saji Berbahan Dasar Ubi Jalar Merah dan Labu Kuning dalam Kemasan Steril Komersial Yasni, Sedarnawati; Wulandari, Nur; Dini, Pazriyatul Aulad
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.252

Abstract

The increasing intensity of work activities has increased the public’s demand for nutritious ready-to-eat (RTE) foods such as porridge. To meet this demand, this study developed commercially sterile ready-to-eat porridge made from red sweet potato (Ipomoea batatas) and yellow pumpkin (Cucurbita moschata) with the aim of optimizing the formulation and evaluating the physicochemical characteristics of ready-to-eat porridge in commercial sterile packaging. Based on the results of thermal process optimization from heat penetration test data, the sterilization process at a retort temperature of 121 °C for 35 min was able to achieve an F0 value of 5 min. Three formulas were tested based on the proportion of red sweet potato and yellow pumpkin, namely A1 (25:75), A2 (50:50), and A3 (75:25). Formula A3 was the selected formula based on color, taste, aroma, texture, and overall attributes. The color of the A3 formula porridge showed a significant change in the L* parameter (α<0.05), while the viscosity parameter did not change significantly after sterilization (α>0.05). In terms of nutritional content, the A3 formula (150 g serving) has moisture (122.40 g), ash (1.34 g), protein (1.16 g), fat (1.91 g), carbohydrates (23.21 g), and energy (114.67 kcal). Moreover, the porridge also exhibited high antioxidant capacity (481.93 mg AEAC/g extract). These research showed that RTE porridge made from red sweet potato and yellow pumpkin, particularly Formula A3 provides a practical, nutrient-dense food option with extended shelf stability, aligning with contemporary consumer preferences for health and convenience.
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