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All Journal Jurnal Sains Dasar FITOFARMAKA: Jurnal Ilmiah Farmasi EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Helium: Journal of Science and Applied Chemistry Jurnal Pengabdian Masyarakat Inovatif Jurnal Pengabdian Masyarakat Inovatif
Farida Nuraeni
Sekolah Tinggi Teknologi Garut
Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Energy Environmental Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Social Sciences Other

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Development of functional food product based on cassava (manihot esculenta) in supporting food resistence Herlina, Eka; Nuraeni, Farida
Jurnal Sains Dasar Vol 3, No 2 (2014): October 2014
Publisher : Faculty of Mathematics and Natural Science, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (71.87 KB) | DOI: 10.21831/jsd.v3i2.4112

Abstract

Diversifikasi pangan merupakan salah satu cara memperkokoh ketahanan pangan. Ubi kayu dapat digunakan sebagai alternatif bahan baku sereal pengganti beras. Ubi kayu dapat digunakan sebagai bahan baku pangan fungsional, yaitu berupa flakes dengan kandungan antioksidan karena memiliki skopoletin, salah satu komponen bioaktif yang dapat mempunyai fungsi fisiologis bagi kesehatan. Penelitian ini dilakukan dengan mensubstitusi tepung ubi kayu pada pembuatan flakes ubi kayu menggunakan tepung kacang merah dengan berbagai perbandingan yaitu tepung ubi kayu: tepung kacang merah 5:0, 4:1, 3:2, 2:3, dan 1:4. Dalam penelitian ini juga dilakukan tahap perbaikan proses pembuatan tepung dengan melakukan heat shock sebelum penyawutan dan tahap selanjutnya analisis nilai gizi dari produk flakes yang dihasilkan antara lain protein, air, lemak, karbohidrat, serat kasar, vitamin A, vitamin E, dan vitamin C dan dilakukan uji DPPH untuk mengetahui aktivitas antioksidan serta dilakukan uji organoleptik yaitu uji hedonik untuk mengetahui kadar kesukaan konsumen terhadap produk yang dihasilkan. Dari analisis kimia produk flakes yang dihasilkan, ternyata substitusi tepung kacang merah dengan berbagai perbandingan seperti di atas meningkatkan kandungan vitamin C yaitu 0,337% (ubi kayu:kacang merah = 5:0); 0,421% (ubi kayu:kacang merah = 4:1); 0,511% (ubi kayu:kacang merah = 3:2); 0,594% (ubi kayu:tepung kacang merah = 2:3) dan 0,938% (tepung ubi kayu:tepung kacang merah = 1:4). Demikian juga kandungan protein meningkat dari 2,0560%; 3,0585%; 5,1568%; 6,9293%, dan 8,9874% sedangkan kenaikan kandungan lemak meningkat dari  7,7710%; 7,4141%; 9,9561%; 11,3675% dan 12,1673% untuk kandungan karbohidrat tertinggi pada perbandingan tepung ubi kayu:tepung kacang merah = 3:2 yaitu mencapai 51,1749%. Kandungan vitamin A mengalami penurunan dengan adanya substitusi kacang merah, kemudian naik lagi pada perbandingan tepung ubi kayu:tepung kacang merah = 3:2 yaitu mencapai 166 IU. Dari hasil uji hedonik didapat perbandingan tepung ubi kayu:tepung kacang merah = 3:2 menghasilkan produk flakes yang paling disukai baik dari segi aroma, warna, tekstur maupun rasanya.   Kata kunci: flakes
FORMULASI FLAKES UBI KAYU (Manihot esculenta Crantz) SEBAGAI PENGGANTI SARAPAN YANG BERPOTENSI ANTIOKSIDAN Herlina, Eka; Nuraeni, Farida
FITOFARMAKA | Jurnal Ilmiah Farmasi Vol 5, No 1 (2015): FITOFARMAKA
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.267 KB)

Abstract

Diversifikasi produk pangan merupakan salah satu cara untuk menunjang ketahanan pangan. Ubi kayu (Manihot esculenta Crantz) dapat digunakan sebagai bahan pangan alternatif pengganti beras yang diolah menjadi flakes. Salah satu komponen bioaktif pada ubi kayu yaitu skopoletin suatu senyawa fenolik yang mempunyai aktivitas antioksidan.  Penelitian ini dilakukan dengan cara mensubstitusi tepung ubi kayu pada pembuatan flakes ubi kayu menggunakan tepung kacang merah dengan berbagai perbandingan tepung ubi kayu : tepung kacang merah yaitu 5:0, 4:1, 3:2, 2:3 dan 1:4. Produk olahan dianalisis kandungan vitamin C, A, E, tingkat penerimaan dengan uji organoleptik dan uji aktivitas antioksidan dengan metode DPPH (1,1-difenil-2-pikrilhidrazil). Analisis kadar vitamin C menggunakan metode spektrofotometri, sedangkan vitamin A dan E dengan metode HPLC.Hasil penelitian menunjukkan flakes ubi kayu dengan penambahan tepung kacang merah pada formula flakes 3:2 merupakan formulasi yang lebih disukai oleh panelis, dengan kandungan vitamin C 5,23 ppm, vitamin A 166,05 IU/100 gram, nilai IC 50 397,06 ppm, dan tidak mengandung vitamin E. 
KUALITAS MINYAK GORENG CURAH YANG BERADA DI PASAR TRADISIONAL DI DAERAH JABOTABEK PADA BERBAGAI PENYIMPANAN Yulia, Eva; Mulyati, ade Heri; Nuraeni, Farida
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Publisher : Fakultas Matematika dan ilmu pengetahuan Alam. Universitas Pakuan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.241 KB)

Abstract

Handling of bulk cooking oil is not good, cause a decrease in the quality of cooking oil when in storage in the selling process. Wrapping packaging of bulk cooking oil that is not appropriate and direct interaction with the sun and microbes can change the quality of cooking oil. Besides the fabrication of bulk cooking oil, to make people uneasy. For it is necessary for the analysis of bulk cooking oil quality on a variety of storage (closed and open) in the traditional markets in in Jabotabek Area through the physical trials and chemical tests. Analysis physics for odor and color is done organoleptic. Chemical analysis of water content using gravimetric method. Determined acid number by titration of alkalimetri with NaOH. Peroxide number determined with Tio 0.02 N. For example pelicans oil test alcohol 5N KOH.Based on this research, to test the physics of odor obtained normal results for sealed storage and smelling a bit stale at week 4 and to 5 in the open storage, while the average for the color of pale yellow oil, yellow, until golden brown. To test the chemical in terms of water content and acid number in the average closed storage meets the requirements of ISO - 3741 - 2002, while the open storage of the average moisture content does not meet the requirements for the number of acid still meet the quality standards II. The results of the analysis of peroxide numbers in a closed storage on average to meet the requirements of ISO - 3741 - 1995, while the open storage do not meet the standards. To test the oil did not reveal any falsification pelicans. Keywords : analysis, cooking oil, gravimetry, alkalimetry titration
PERBANDINGAN KONSENTRASI HIDROKOLOID DAN KONSENTRASI ASAM SITRAT DALAM MINUMAN JELI SUSU SESUAI MUTU DAN KUALITAS Mulyati, Ade Heri; Nuraeni, Farida; Dwiyana, Dini Restu
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Publisher : Fakultas Matematika dan ilmu pengetahuan Alam. Universitas Pakuan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (145.347 KB)

Abstract

In the manufacture of jelly milk drinks are necessary also other additional ingredients such as sugar is used as a sweetener in the manufacture of jelly while working to ease hydrocolloid dispersion. Potassium citrate is used for auxiliary materials, especially the formation of gel texture carrageenan, citric acid is used as a substance other than flavor in soft drinks, used also as an inhibitor of microbial growth in milk jelly drinks.An analysis of milk jelly beverage products, including the organoleptic analysis of where the testing is done against the panelists to determine the level of liking for the product. Viscosity to determine the viscosity of the product before the final product, the analysis is conducted to determine the strength of the gel on which the final product gel strength will be measured by looking at the gel fracture when pressed with a certain weight. PH measurement is necessary to know the level of acidity flavor obtained from addition of citric acid and then measuring ° brix to see the level of sweetness of the product because of sweetener used is pure sugar. In this study the analysis of protein levels because the products contain milk which is produced by converting nitrogen compounds into ammonium sulfate and then elaborated by NaOH, whereas the liberated ammonia was tied with H3BO4 and then titrated with HCl Key words: Gels, hydrocolloid, sugar, potassium citrate, citric acid, organoleptic,  viscosity, gel strength, pH, ° brix, protein levels
Determination of Anti-Browning Agents in The Manufacture of Flour from Kepok Banana Skin Waste Nuraeni, Farida; Widiastuti, Diana; Herlina, Eka; Benedicta, Glisten Madeleine
Helium: Journal of Science and Applied Chemistry Vol 4, No 1 (2024): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v4i1.10350

Abstract

Kepok banana is one of the bananas which is a horticultural commodity, easy to cultivate and has high production value in Indonesia. The high production of bananas cannot be separated from the banana peel waste produced. The effort made is to process Kepok banana peels into flour. One of the problems that occurs is that bananas experience a browning reaction. This research aims to reduce the effects of browning reactions by determining anti-browning substances and optimum concentrations in the process of making kepok banana peel flour, so that it can be used as a food ingredient. Making kepok banana peel flour begins with preparing a sample of kepok banana peel and an anti-browning solution. The samples were immersed in each solution, namely Na2S2O5, C₆H₈O₆, and C₆H₈O₇ with a concentration of 0.1 – 0.2%. Control samples were prepared without soaking. Then it is dried, mashed and sifted until it becomes flour. Organoleptic tests and white degree tests were carried out on 6 samples and 1 control. Selected samples are then subjected to chemical tests in the form of proximate and minerals. The results of the organoleptic test and white degree test showed that sample T4, namely soaking using 0.2% Ascorbic Acid anti-browning solution, was the sample selected by the panelists and had the highest white degree, namely 53,26. The results of the proximate and mineral tests for T4 flour samples compared to T1 flour (control) showed that the T4 flour samples had proximate and mineral content values that largely met the standards for wheat flour according to SNI 3751:2009. Only the ash content exceeds the SNI standard, this can be caused by the high iron mineral content.
Processing of Liquid Confectionery Wastewater Using Combination of Electrocoagulation With UV Lights Method Pradina, Sisca Chandra; Sutanto, Sutanto; Nuraeni, Farida
Helium: Journal of Science and Applied Chemistry Vol 3, No 2 (2023): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v3i2.9291

Abstract

Liquid confectionery waste water treatment is carried out using a combination of batch system electrocoagulation methods and irradiation by UV light. The variations of contat time applied were 30, 45, 60, and 75 minutes, the electrode distance was 2 cm and voltage variation was 20 and 30 volts. In addition to reducing pollutant levels, UV lamps are also used to remove odors. The result showed that the electrocoagulation process and UV irradiation could reduce pollutant levels maximally at 30 volts 73 minutes. COD level decreased to 1646,40 mg/L (efficiency 76,34%) and TSS to 50 mg/L (efficiency 88,68%). UV irradiation is also effective in removing the odor of soft confectionery wastewater. This result meets the wastewater quality stabdard according to PerMenLH No. 5 of 2015 Appendix XXVI, it’s just that COD does not meet the quality standards, therefore further research is needed.
Socialization and Training on Ecoenzyme Manufacture in the Enviromoms Community, in Bojong Depok Baru II Housing, Sukahati, Cibinong, Bogor District Nuraeni, Farida; Iryani, Ani
Jurnal Pengabdian Masyarakat Inovatif Vol. 1 No. 2 (2023): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jpmi.v1i2.76

Abstract

ABSTRACT Enviromoms is a community created to improve virtual community-based community empowerment programs into solutions to overcome waste problems. One strategic role that has the potential to reduce the amount of waste generated by housewives. The aim of this program is to form a virtual community of Enviromoms housewives that focuses on the environmental sector, educate Enviromoms members and the community regarding zero waste homes, and form a waste-free Rukun tetangga pilot area. This program was attended by 20 mothers. Solution offered by the university, in this case the Chemistry Study Program, Faculty of Mathematics and Natural Sciences, Pakuan University, is to provide counseling about making ecoenzymes. The lack of knowledge of the community, especially the Enviromoms community group, in processing and optimizing the potential of organic waste from the kitchen needs to be improved through outreach and training. The output targets of proposal grant to be achieved include publication in the JPMI journal at Pakuan University, publication in the Jabar Online mass media, videos of the implementation of service activities which can be accessed online and improving skills in making ecoenzymes for mothers who are members of the Enviromoms community. The planned activities that will be carried out include socialization about ecoenzymes and their benefits, and training in making ecoenzymes from organic waste in the kitchen and practice by the participants.
Utilization of Butterfly Pea Flowers for Food Applications with Antioxidant Content in Ciparigi Village, North Bogor District, Bogor City Nuraeni, Farida; Tri Aminingsih
Jurnal Pengabdian Masyarakat Inovatif Vol. 3 No. 1 (2025): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

 Ciparigi Village is one of the Villages in the North Bogor District, Bogor City, West Java, with an area of 160.72 Ha. The population of Ciparigi Village is 18,324 people consisting of 9,092 men (49.62) and 9,232 women (50.38) with a total of 4,909 Family Heads. The population density in this Village in 2008 was 11,401 people per km2. When viewed from the activities of each working group in Ciparigi Village, it is still very small, this is probably due to the lack of delivery of various information or development of its members' skills in the form of counseling and training to the community. The solution offered by the University in this case the Chemistry Study Program, FMIPA, Pakuan University, is to provide counseling on the use of butterfly pea flowers to be applied to several food preparations. The lack of public knowledge, especially the family empowerment and welfare group in Ciparigi Village, in processing and optimizing the potential of butterfly pea flowers needs to be improved through socialization and training. The output targets to be achieved include publication in the LPPM Journal of Pakuan University, publication in the mass media, and increasing skills in making food products with butterfly pea flowers. The bright blue color of butterfly pea flowers is very attractive and easy to consume, mothers can produce butterfly pea flower syrup, butterfly pea flower tea and butterfly pea flower pudding. Butterfly pea flowers contain various active compounds that are beneficial for health, such as: anthocyanins - natural pigments that function as antioxidants to protect body cells from damage caused by free radicals, flavonoids-compounds that can help reduce inflammation and boost the immune system, cyclic peptides-Known to have antimicrobial and anticancer properties, phenolic acids-play a role in maintaining heart health and reducing the risk of chronic diseases.
Socialization and Training on Ecoenzyme Manufacture in the Enviromoms Community, in Bojong Depok Baru II Housing, Sukahati, Cibinong, Bogor District Nuraeni, Farida; Iryani, Ani
Jurnal Pengabdian Masyarakat Inovatif Vol. 1 No. 2 (2023): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jpmi.v1i2.76

Abstract

ABSTRACT Enviromoms is a community created to improve virtual community-based community empowerment programs into solutions to overcome waste problems. One strategic role that has the potential to reduce the amount of waste generated by housewives. The aim of this program is to form a virtual community of Enviromoms housewives that focuses on the environmental sector, educate Enviromoms members and the community regarding zero waste homes, and form a waste-free Rukun tetangga pilot area. This program was attended by 20 mothers. Solution offered by the university, in this case the Chemistry Study Program, Faculty of Mathematics and Natural Sciences, Pakuan University, is to provide counseling about making ecoenzymes. The lack of knowledge of the community, especially the Enviromoms community group, in processing and optimizing the potential of organic waste from the kitchen needs to be improved through outreach and training. The output targets of proposal grant to be achieved include publication in the JPMI journal at Pakuan University, publication in the Jabar Online mass media, videos of the implementation of service activities which can be accessed online and improving skills in making ecoenzymes for mothers who are members of the Enviromoms community. The planned activities that will be carried out include socialization about ecoenzymes and their benefits, and training in making ecoenzymes from organic waste in the kitchen and practice by the participants.
Utilization of Butterfly Pea Flowers for Food Applications with Antioxidant Content in Ciparigi Village, North Bogor District, Bogor City Nuraeni, Farida; Tri Aminingsih
Jurnal Pengabdian Masyarakat Inovatif Vol. 3 No. 1 (2025): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

 Ciparigi Village is one of the Villages in the North Bogor District, Bogor City, West Java, with an area of 160.72 Ha. The population of Ciparigi Village is 18,324 people consisting of 9,092 men (49.62) and 9,232 women (50.38) with a total of 4,909 Family Heads. The population density in this Village in 2008 was 11,401 people per km2. When viewed from the activities of each working group in Ciparigi Village, it is still very small, this is probably due to the lack of delivery of various information or development of its members' skills in the form of counseling and training to the community. The solution offered by the University in this case the Chemistry Study Program, FMIPA, Pakuan University, is to provide counseling on the use of butterfly pea flowers to be applied to several food preparations. The lack of public knowledge, especially the family empowerment and welfare group in Ciparigi Village, in processing and optimizing the potential of butterfly pea flowers needs to be improved through socialization and training. The output targets to be achieved include publication in the LPPM Journal of Pakuan University, publication in the mass media, and increasing skills in making food products with butterfly pea flowers. The bright blue color of butterfly pea flowers is very attractive and easy to consume, mothers can produce butterfly pea flower syrup, butterfly pea flower tea and butterfly pea flower pudding. Butterfly pea flowers contain various active compounds that are beneficial for health, such as: anthocyanins - natural pigments that function as antioxidants to protect body cells from damage caused by free radicals, flavonoids-compounds that can help reduce inflammation and boost the immune system, cyclic peptides-Known to have antimicrobial and anticancer properties, phenolic acids-play a role in maintaining heart health and reducing the risk of chronic diseases.
Co-Authors Ade Heri Mulyati, Ade Heri Benedicta, Glisten Madeleine Diana Widiastuti Dwiyana, Dini Restu Eka Herlina Iryani, Ani Pradina, Sisca Chandra Sutanto Sutanto Tri Aminingsih Yulia, Eva