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All Journal Jurnal Pangan dan Agroindustri IJECS: Indonesian Journal of Empowerment and Community Services Journal of Food and Agricultural Product
Prajwalita Rukmakharisma Rizki
Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya
Religion Agriculture, Biological Sciences & Forestry Humanities Education Health Professions Public Health Social Sciences

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PENGARUH TEH HERBAL BERBASIS DAUN CINCAU HIJAU (Premna oblongifolia Merr.) TERHADAP GLUKOSA DARAH DAN PROFIL LIPID TIKUS HIPERGLIKEMIA [IN PRESS JULI 2015] Rizki, Prajwalita Rukmakharisma; Jayanti, Rizca Dwi; Widyaningsih, Tri Dewanti
Jurnal Pangan dan Agroindustri Vol 3, No 3 (2015)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.837 KB)

Abstract

Diabetes mellitus merupakan penyakit metabolik yang terjadi akibat kelainan sekresi insulin, kerja insulin ataupun keduanya. Penyakit ini ditandai dengan adanya peningkatan kadar glukosa darah (hiperglikemia) dan abormalitas metabolisme lemak (dislipidemia). Daun cincau hijau dan kulit buah naga merah memiliki senyawa bioaktif yang dapat memperbaiki abnormalitas tersebut sehingga dipilihlah teh herbal sebagai minuman fungsional yang memiliki manfaat bagi kesehatan tubuh. Hasil penelitian yang dilakukan menunjukkan bahwa teh herbal berbasis daun cincau hijau mengandung antioksidan sebesar 68.63%, nilai IC50 182 ppm, flavonoid 392.67 µg CEQ/ml, serat kasar 0.15% dan pH 7.63. Hasil perlakuan teh herbal berbasis daun cincau hijau dan kulit buah naga merah memberikan pengaruh nyata (α=0.05) terhadap penurunan kadar glukosa darah dan profil lipid tikus wistar jantan.   Kata Kunci : Antioksidan, Daun cincau, Glukosa darah, Kulit buah naga, Profil lipid
Pelatihan Pembuatan Keripik Pisang Cokelat dalam Upaya Kemandirian Siswa Sekolah Luar Biasa (SLB) Paedagogia Maospati Rochmah, Alfi Nur; Zulfa, Fitriyah; Adi, Prakoso; Mulyani, Rizka; Ramadhan Abdi, Yenny Febriana; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Nadhilah, Dini
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 5 No. 2 (2024)
Publisher : Universitas Veteran Bangun Nusantara

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Abstract

Sekolah Luar Biasa (SLB) Paedagogia Maospati Kabupaten Magetan merupakan salah satu sekolah yang diperuntukkan bagi siswa-siswa yang memiliki kebutuhan khusus, yang berorientasi pada life skill. Saat ini, kebanyakan produk yang dibuat oleh siswa SLB merupakan produk tidak habis pakai (produk non-pangan). Guna memperkaya dan meningkatkan keterampilan dari SLB Paedagogia Maospati, maka anak-anak di SLB Paedagogia Maospati perlu diberikan pendidikan vokasional yang bisa menambah wawasan tentang kemandirian. Terdapat dua permasalah umum di SLB Paedagogia Maospati yakni kurangnya bekal keterampilan siswa SLB Paedagogia Maospati yang belum dikembangkan secara optimal dan keterbatasan peralatan penunjang keterampilan. Adapun solusi diberikan oleh tim pengabdian UNS berupa sosialisasi dan pelatihan proses produksi keripik pisang cokelat guna meningkatkan keterampilan siswa SLB Paedagogia Maospati. Tahapan pengabdian Tim UNS melalui pelatihan produksi keripik pisang coklat bagi siswa SLB Paedagogia Maospati, dan introduksi peralatan produksi. Tujuan dari Pengabdian ini adalah memberikan keterampilan untuk siswa SLB Paedagogia Maospati dalam mengolah produk hasil pertanian khususnya produk hortikultura (pisang) menjadi produk pangan yang siap jual dengan kualitas sesuai dengan prinsip keamanan pangan.
Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria Suleman, Dininurilmi; Rizki, Prajwalita Rukmakharisma; Susanto, Fika; Rahmawati, Ayu; Zhulaikah, Hanif Nur; Aulia, Maulida; Puspitasari; Firdaus, Nova Novia; Ajeng, Shavira; Hapsari, Alifia Karina
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6392

Abstract

Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that are initially found in fruits and vegetables. This study aims to determine the effect of Vitamin C on pickle and kimchi fermentation process on some vegetable (red chilli, cucumber, water pumpkin and chinese cabbage). The result of analysis showed red chili pickle and cucumber pickle with no salt addition have vitamin C of 42.50 ± 2.07 mg/100gr and 16.13 ± 1.06 mg/100gr, respectively, while with 2.5% salt addition has vitamin C of 29.30 ± 4.14 mg/100gr and 8.80 ± 0.70 mg/100gr, respectively. While water pumpkin kimchi and Chinese cabbage kimchi with no salt addition have vitamin C of 20.50 ± 1,65 mg/100gr and 20.50 ± 0.71 mg/100mg, while kimchi and Chinese cabbage with 2.5% salt addition have vitamin C of 25.81 ± 2,30 mg/100gr and 34.12 ± 1.48 mg/100gr, respectively. Therefore, it showed that the addition of salt ingredient on red chili and cucumber pickle might reduce the vitamin C levels, while it might increase the vitamin C levels of water pumpkin and Chinese cabbage kimchi. Keywords: fermentation, kimchi, pickle, vegetable, vitamin C
Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis) Zulfa, Fitriyah; Rochmah, Alfi Nur; Abdi, Yenny Febriana Ramadhan; Suleman, Dininurilmi Putri; Nadhilah, Dini; Rizki, Prajwalita Rukmakharisma; Dewi, Ella Ela Puspa Dewi; Putri, Kurnia Risda; Aini, Syah ZInda; Alya, Zahra Nur
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6408

Abstract

This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best antioxidant activity. In terms of the melting point, chocolate with xanthan gum had the highest value, while chocolate with carrageenan melted more easily. Organoleptic tests revealed that chocolate with lecithin scored highest in taste, aroma, and texture. In conclusion, the type of emulsifier significantly affects the physical, chemical, and sensory quality of almond chocolate. Keywords: Almond chocolate, emulsifier, lecithin, carrageenan, xanthan gum  
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Adi, Prakoso Aini, Syah ZInda Ajeng, Shavira Alya, Zahra Nur Aulia, Maulida AYU RAHMAWATI Dewi, Ella Ela Puspa Dewi Firdaus, Nova Novia Hapsari, Alifia Karina Mulyani, Rizka Nadhilah, Dini Puspitasari Putri, Kurnia Risda Ramadhan Abdi, Yenny Febriana Rizca Dwi Jayanti Rochmah, Alfi Nur Suleman, Dininurilmi Suleman, Dininurilmi Putri Susanto, Fika Tri Dewanti Widyaningsih Zhulaikah, Hanif Nur Zulfa, Fitriyah