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All Journal HAYATI Journal of Biosciences Jurnal AGROTEKNOLOGI The Journal of Experimental Life Sciences (JELS) Pharmaciana: Jurnal Kefarmasian Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Aplikasi Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pengabdian Masyarakat Indonesia
Erryana Martati
Department Of Food Science And Biotechnology, Faculty Of Agricultural Technology, Universitas Brawijaya, Malang 65145, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences

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KARAKTERISTIK SIFAT FISIKO KIMIA UBI KAYU BERBASIS KADAR SIANIDA Ariani, Lina Novi; Estiasih, Teti; Martati, Erryana
Jurnal Teknologi Pertanian Vol 18, No 2 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.767 KB) | DOI: 10.21776/ub.jtp.2017.018.02.12

Abstract

ABSTRAK Penelitian dilakukan dua tahap, yaitu tahap karakterisasi sifat fisik dan karakterisasi sifat kimia ubi kayu. Rancangan penelitian yang digunakan pada karakterisasi fisik yaitu metode skoring oleh panelis semi terlatih dengan faktor yang dikaji meliputi ukuran, bentuk, warna kulit ubi, kehalusan tekstur kulit, warna kulit luar, warna kulit dalam, warna daging umbi serta kehalusan tekstur daging umbi. Karakterisasi kimia meliputi analisa proksimat dan HCN bebas. Data yang diperoleh dianalisa dengan menggunakan analisa sidik ragam (ANOVA) kemudian dilanjutkan dengan uji lanjut DMRT apabila terdapat beda nyata. Hasil penelitian menunjukkan tingkat sianida memberikan pengaruh yang nyata terhadap sifat fisik dan kimia ubi kayu. Karakteristik kimia ubi kayu Darul Hidayah yaitu mengandung kadar air 60.88 ± 0.06% bk, kadar abu 2.13 ± 0.02% bk, kadar protein 3.22 ± 0.05% bk, kadar lemak 1.21 ± 0.08% bk, kadar karbohidrat (by different) 33.69 ± 0.25%, kadar pati 24.49 ± 0.08% bk, kadar serat kasar 2.44 ± 0.10% bk, HCN bebas 39.56 ± 0.18 mg/kg. Ubi kayu Adira 4 mengandung kadar air 74.48 ± 0.20%bk, kadar abu 0.87 ± 0.16%bk, kadar protein 0.53 ± 0.04% bk, kadar lemak 0.185 ± 0.10% bk, kadar karbohidrat (by different) 24.08 ± 0.20%, kadar pati 19.13 ± 0.27% bk, kadar serat kasar 1.18 ± 0.17%bk, HCN bebas 63.46 ± 0.30 mg/kg. Ubi kayu Malang 4 mengandung kadar air 66.78 ± 0.07% bk, kadar abu 0.83 ± 0.09% bk, kadar protein 0.56 ± 0.12% bk, kadar lemak 0.13 ± 0.04% bk, kadar karbohidrat (by different) 31.95 ± 0.05%, kadar pati 22.7 ± 0.28% bk, kadar serat kasar 1.39 ± 0.07% bk, HCN bebas 116.37 ± 0.12 mg/kg ABSTRACTThe objective of this study was to know physicochemical characteristic of cassva from different levelof cyanide.This research was conducted in two stages as follows physic characteristic and chemical characteristic. Research design was used scoring method with 40 panelis with physic factor contain of size, form, skin color, smoothness, and texture. Chemical characteristic analyze use proximate and cyanide analysis. The data analysis using ANOVA and followed by DMRT (α = 0.05) were significant. The results revealed that different cyanide level of cassava had a significant effect (0.05) on physicochemical characteristic. Chemical characteristic of the Darul Hidayah variety was contain moisture content 60.88 ± 0.06% bk, ash content 2.13 ± 0.02% bk, protein content 3.22 ± 0.05%bk, fat content 1.21 ± 0.08% bk, carbohydrate content (by different) 33.69 ± 0.25% bk, starch content 24.49 ± 0.08% bk, crude fiber content 2.44 ± 0.10% bk, cyanide content 39.56 ± 0.18 mg/kg. Adira 4 was contain moisture content 74.48 ± 0.20% bk, ash content 0.87 ± 0.16% bk, protein content 0.53 ± 0.04% bk, fat content 0.185 ± 0.10% bk, carbohydrate content (by different) 24.08 ± 0.20%, starch content 19.13 ± 0.27% bk, crude fiber content 1.18 ± 0.17% bk, cyanide content 63.46±0.30 mg/kg. Malang 4 was contain moisture content 66.78±0.07 %db, ash content 0.83 ± 0.09% bk, protein content 0.56 ± 0.12% bk, fat content 0.13 ± 0.04% bk, carbohydrate content (by different) 31.95 ± 0.05%, starch content 22.7 ± 0.28% bk, crude fiber content 1.39 ± 0.07% bk, and cyanide content 116.37 ± 0.12 mg/kg.
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER APEL MANALAGI (Malus sylvestris mill) DENGAN SUBTITUSI PISANG CANDI (Musa paradisiaca) Puspaningrum, Lilianti; Yuwono, Sudarminto Setyo; Martati, Erryana
Jurnal Teknologi Pertanian Vol 19, No 3 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (500.729 KB) | DOI: 10.21776/ub.jtp.2018.019.03.4

Abstract

Fruit Leather merupakan salah satu olahan yang berbahan dasar buah-buahan yang dihaluskan (bubur buah) dengan cara mengurangi kadar air dari produk tersebut. Tujuan dari penelitian ini adalah mengetahui karakteristik penambahan komposisi pisang candi dalam pembuatan fruit leather apel manalagi sehingga mendapatkan produk fruit leather yang baik yang dapat diterima konsumen. Fruit Leather apel dibuat dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan komposisi apel:pisang (100% apel, 85% apel : 15% pisang, 70% apel:30% pisang dan 55% apel:45% pisang). Analisa sensori dilakukan dengan menggunakan metode Rate All That Apply (RATA). Hasil analisa menunjukkan bahwa nilai kekerasan (hardness), kekompakan (cohesivenes), kelengketan (adhesiveness) dan elastisitas (springiness) penambahan pisang candi terbaik pada komposisi pembuatan fruit leather apel 70% apel:30% pisang dengan atribut sensoris rasa manis, aroma pisang, tekstur keras dan tekstur elastis.
EKSTRAKSI SARANG SEMUT (Myrmecodia pendans) DENGAN MICROWAVE-ASSISTED EXTRACTION DAN APLIKASINYA SEBAGAI ANTIBAKTERI PADA IKAN KAKAP MERAH Yuliandri, Rahmat; Martati, Erryana; Wardani, Agustin Krisna
Jurnal Teknologi Pertanian Vol 20, No 3 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.526 KB) | DOI: 10.21776/ub.jtp.2019.020.03.6

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu ekstraksi sarang semut (Myrmecodia pendans) dengan Microwave Assisted Extraction (MAE) terhadap rendemen, total fenol, total flavonoid, total tanin dan aktivitas antibakteri ekstrak sarang semut. Selanjutnya ekstrak sarang semut sebagai anti bakteri diaplikasikan pada ikan kakap merah (Lutjanus sanguineus). Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap, dengan 2 faktor, yaitu suhu ekstraksi (50, 60 dan 70°C) dan lama waktu ektraksi (10, 20 dan 30 menit). Hasil penelitian memperoleh kondisi terbaik untuk ekstraksi sarang semut adalah suhu 70°C dan lama waktu 20 menit. Ekstrak tersebut memiliki karakteristik sebagai berikut: rendemen 7,83%, total fenol 150,33 mg GAE/g, total flavonoid 56,12 mg QE/g, dan total tanin 20,42 mg TAE/g. Nilai konsentrasi hambat minimum (KHM) ekstrak sarang semut pada Escherichia coli 0,5 mg/ml, Listeria monocytogenes 0,1 mg/ml dan Vibrio parahaemolyticus 0,5 mg/ml. Selanjutnya ekstrak diaplikasikan sebagai bahan perendaman ikan kakap yang telah dikontaminasi dengan Listeria monocytogenes. Ikan yang direndam dengan ekstrak sarang semut dan disimpan pada 4°C dan -8°C mempunyai jumlah Listeria monocytogenes yang lebih rendah dibanding dengan ikan kakap tanpa perendaman.ABSTRACT This study aims to determine the effect of temperature and time of Microwave Assisted Extraction (MAE) of anthill (Myrmecodia pendans) to the yield, total phenol, total flavonoids, total tannins and it's antibacterial activity of extract against Escherichia coli, Listeria monocytogenes and Vibrio parahaemolyticus.. Anthill extract as anti-bacterial was applied to the red snaper ((Lutjanus sanguineus). The design experient used was completely randomized design, with two factors, temperature of extraction (50, 60 and 70 °C) and time of extraction (10, 20 and 30 min). The best condition extraction was obtained at temperature 70°C and time of 20 min, resulting anthill extract with characteristic as follows: a yield of 7.83%, total phenol 150.33 mg GAE / g, total flavonoids 56.12 mg QE / g, total tannins 20.42 TAE mg / g. Minimum concentration inhibition (MIC) on Escherichia coli, Listeria monocytogenes and Vibrio parahaemolyticus were 0.5, 0.1 and 0.5 mg / ml, respectively. Furthermore, extract was applied to soaking (0.1%) red snapper that has been inoculated with Listeria monocytogenes and kept at -8 and 4 °C. The inoculated red snapper contained a lower number of Listeria monocytogenes than un-soaked red snapper.
PERTUMBUHAN ISOLAT BAL ASAL BEKATUL DAN PROBIOTIK KOMERSIAL (Lactobacillus acidophilus dan Lactobacillus casei) PADA MEDIA BEKATUL DAN SUSU SKIM Zubaidah, Elok; Martati, Erryana; Resmanto, Ampu Marojahan
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 1 No. 1 (2014): December 2014
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1098.558 KB) | DOI: 10.29122/jbbi.v1i1.549

Abstract

This research was aimed to study the influence of rice bran and skim milk fermentation media on the growth of lactic acid bacteria and their ability in fermenting complex carbohydrates into short chain fatty acids (SCFA). Indigenous lactic acid bacteria (LAB) were isolated from rice bran and commercial probiotic separately and used for fermenting rice bran and skim milk media. Randomized block design was used with 2 factors i.e. fermenting media type and LAB type. The results showed that fermenting rice bran gave significant effect on the LAB growth, indicated by total LAB cell count, total acid concentration, pH and antibacterial activity. The best treatment was J2-B with total LAB count 1.01 ´ 1010 cfu/mL, total acid 1.14%, pH 3.88 and clear zone diameters against Staphylococcus aureus 13.04 mm, Listeria monocytogenes 12.88 mm, Escherichia coli 12.83 mm and Salmonella typhi 12.53 mm. LAB fermenting rice bran for 48 hours produced lactic acid and SCFA. The highest concentrations of lactic acid (122.1313 mM), acetic acid (10.503 mM), and butyric acid (1.56 mM) were produced by fermentation using LAB J2, L. acidophilus, and L. casei isolate, respectively; whereas the highest propionic acid concentration (6,07 mM) was produced by control fermentation.Keywords: Probiotic, indigenous isolate, rice bran, SCFA, skimmed milk ABSTRAKPeneltian ini bertujuan untuk mengetahui pengaruh dedak dan skim milk sebagai media fermentasi bakteri asam laktat, dan kemampuannya mengubah sumber karbon komplek dedak menjadi asam lemak rantai pendek (short chain fatty acids, SCFA). Bakteri asam laktat lokal diisolasi dari dedak dan probiotik. Desain percobaan adalah acak kelompok dengan 2 faktor, yaitu jenis media fermentasi dan jenis bakteri asam laktat. Hasil penelitian menunjukkan bahwa media fermentasi dengan menggunakan dedak menunjukkan pengaruh yang signifikan terhadap pertumbuhan bakteri yang ditunjukkan dari total sel bakteri asam laktat, total asam yang dihasilkan, pH dan aktivitas antibakteri. Fermentasi dengan menggunakan isolat J2-B menghasilkan total bakteri asam laktat 1,01 ´ 1010 cfu/mL, total asam 1,14%, pH 3,88 dan zona hambatan dengan bakteri uji Staphylococcus aureus 13,04 mm, Listeria monocytogenes 12,88 mm, Escherichia coli 12,83 mm dan Salmonella typhi 12,53 mm. Proses fermentasi bakteri asam laktat menggunakan media dedak selama 48 jam mampu menghasilkan asam laktat dan SCFA. Konsentrasi tertinggi asam laktat (122,13 mM), asam asetat (10,50 mM), dan asam butirat (1,56 mM) masing-masing dihasilkan oleh fermentasi menggunakan BAL J2, isolat L. acidophilus, dan isolat L. casei; sedangkan konsentrasi tertinggi asam propionat (6,07 mM) dihasilkan oleh fermentasi kontrol.Kata kunci: Probiotik, isolat lokal, dedak, SCFA, susu skim
PERTUMBUHAN ISOLAT BAL ASAL BEKATUL DAN PROBIOTIK KOMERSIAL (Lactobacillus acidophilus dan Lactobacillus casei) PADA MEDIA BEKATUL DAN SUSU SKIM Elok Zubaidah; Erryana Martati; Ampu Marojahan Resmanto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 1 No. 1 (2014): December 2014
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1098.558 KB) | DOI: 10.29122/jbbi.v1i1.549

Abstract

This research was aimed to study the influence of rice bran and skim milk fermentation media on the growth of lactic acid bacteria and their ability in fermenting complex carbohydrates into short chain fatty acids (SCFA). Indigenous lactic acid bacteria (LAB) were isolated from rice bran and commercial probiotic separately and used for fermenting rice bran and skim milk media. Randomized block design was used with 2 factors i.e. fermenting media type and LAB type. The results showed that fermenting rice bran gave significant effect on the LAB growth, indicated by total LAB cell count, total acid concentration, pH and antibacterial activity. The best treatment was J2-B with total LAB count 1.01 ´ 1010 cfu/mL, total acid 1.14%, pH 3.88 and clear zone diameters against Staphylococcus aureus 13.04 mm, Listeria monocytogenes 12.88 mm, Escherichia coli 12.83 mm and Salmonella typhi 12.53 mm. LAB fermenting rice bran for 48 hours produced lactic acid and SCFA. The highest concentrations of lactic acid (122.1313 mM), acetic acid (10.503 mM), and butyric acid (1.56 mM) were produced by fermentation using LAB J2, L. acidophilus, and L. casei isolate, respectively; whereas the highest propionic acid concentration (6,07 mM) was produced by control fermentation.Keywords: Probiotic, indigenous isolate, rice bran, SCFA, skimmed milk ABSTRAKPeneltian ini bertujuan untuk mengetahui pengaruh dedak dan skim milk sebagai media fermentasi bakteri asam laktat, dan kemampuannya mengubah sumber karbon komplek dedak menjadi asam lemak rantai pendek (short chain fatty acids, SCFA). Bakteri asam laktat lokal diisolasi dari dedak dan probiotik. Desain percobaan adalah acak kelompok dengan 2 faktor, yaitu jenis media fermentasi dan jenis bakteri asam laktat. Hasil penelitian menunjukkan bahwa media fermentasi dengan menggunakan dedak menunjukkan pengaruh yang signifikan terhadap pertumbuhan bakteri yang ditunjukkan dari total sel bakteri asam laktat, total asam yang dihasilkan, pH dan aktivitas antibakteri. Fermentasi dengan menggunakan isolat J2-B menghasilkan total bakteri asam laktat 1,01 ´ 1010 cfu/mL, total asam 1,14%, pH 3,88 dan zona hambatan dengan bakteri uji Staphylococcus aureus 13,04 mm, Listeria monocytogenes 12,88 mm, Escherichia coli 12,83 mm dan Salmonella typhi 12,53 mm. Proses fermentasi bakteri asam laktat menggunakan media dedak selama 48 jam mampu menghasilkan asam laktat dan SCFA. Konsentrasi tertinggi asam laktat (122,13 mM), asam asetat (10,50 mM), dan asam butirat (1,56 mM) masing-masing dihasilkan oleh fermentasi menggunakan BAL J2, isolat L. acidophilus, dan isolat L. casei; sedangkan konsentrasi tertinggi asam propionat (6,07 mM) dihasilkan oleh fermentasi kontrol.Kata kunci: Probiotik, isolat lokal, dedak, SCFA, susu skim
Detoxification of 1,2-dihydroxy- 4-allylbenzene, a major phenolic compound in Piper betle, through glucuronidation using S9 protein of rat liver (Sprague Dawley) Erryana Martati
Pharmaciana Vol 8, No 1 (2018): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.158 KB) | DOI: 10.12928/pharmaciana.v8i1.9194

Abstract

1,2-dihydroxy- 4-allylbenzene (DHAB) is a major compound in Piper betle leaf and also a metabolite of safrole metabolism. Epidemilogic studies showed people who have betel quid chewing habit are related to the incidence of oral submucous fibrosis and/or tumor formation. The aims of this research was to study the detoxification through the glucuronidation of DHAB using S9 protein of male rat liver  (Sprague Dawley) and a co-factor of uridin 5′-diphosphoglucuronide acid (UDPGA). The results showed that glucuronidation of DHAB using S9 protein of rat liver resulted two isomers of glucuronide metabolites due to the availibility of two active hydroxyl groups that one of them can bind glucuronide but not two of hydroxyl at the same time.
IDENTIFIKASI MIKROBIA PADA FERMENTASI BIJI KOPI ARABIKA (Coffea arabica Linn) Erryana Martati
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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

Abstract

Mucilage in coffee bean should be removed because it inhibits coffee bean drying. One way of removing mucilage is by fermentation. Microbes presented naturally during coffee fermentation can utilize organic substances in coffee bean and produces mucilage. During fermentation, pectin, the main component in mucilage, can be hydrolyzed by pectinolytic microorganism. The aim of this research is to identify the microbes involved during coffee fermentation. The fermentation was done in laboratory with 2 replications, and samples were analyzed for identifying the type of microorganisms. The analysis showed that the microbes found during Arabica coffee fermentation were bacteria, lactic acid bacteria, yeast, and fungus. Kinds of bacteria group were Bacillus, Acinetobacter, Enterobacteriae and Moraxella. Type of the Lactic acid bacteria were Lactobacillus and Leuconostoc mesenteroides. Group of yeast were Zygoascus Hellenicus, Candida halonitratophila, and Torulaspora delbrueckii. Fungi group were Penicillium citrinum, Penicillium janthinellum, Aspegillus niger, Verticillium glaucum, Verticillium terrestre and Acremonium vitis. Bacillus sp and Enterobacteriaceae have an important role in pectin degradation. Possibly the fungus do not have roles in coffee fermentation since they grow at surface part during fermentation. Keywords: coffee fermentation, microorganism, Arabica coffee
Karakteristik Fisik-Kimia dan Aktivitas Antioksidan Ekstrak Etanolik Kulit Bawang Merah (Allium ascalonicum L.) yang Diekstrak Menggunakan Microwave-Assisted Extraction Erryana Martati; Gabriella Maharani Simamora
Jurnal Aplikasi Teknologi Pangan Vol 10, No 2 (2021): Mei 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7099

Abstract

Kulit bawang merah (Allium ascalonicum L.) mengandung senyawa fitokimia yang bisa berfungsi sebagai antioksidan. Tujuan penelitian ini adalah mempelajari pengaruh konsentrasi etanol dan lama ekstraksi terhadap karakteristik fisik-kimia ekstrak kulit bawang merah menggunakan microwave-assisted extraction. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu faktor konsentrasi etanol (70, 80, dan 90%) dan lama waktu ekstraksi (10, 20 dan 30 menit). Setiap kombinasi perlakuan diulang tiga kali. Hasil penelitian menunjukkan konsentrasi etanol memberikan pengaruh yang nyata (α=0,05) terhadap total fenol, total flavonoid, aktivitas antioksidan, sifat kemerahan (a*) dan kekuningan (b*). Kondisi ekstraksi yang optimum untuk kulit bawang merah adalah 70% etanol dan lama ekstraksi 20 menit. Ekstrak yang dihasilkan mempunyai karakteristik sebagai berikut: total fenol 31,34±2,28 mg GAE/g; total flavonoid 26,12±0,75 mg QE/g; dan aktivitas antioksidan sebesar 65,94±0,55 %, nilai kecerahan (L*) 26,2 ± 0,12; nilai kemerahan (a*) -1,0 ± 0,44; nilai kekuningan (b*) 3,6 ± 0,17. Kesimpulannya, konsentrasi etanol dan lama ekstraksi mempengaruhi sifat fisik-kimia ekstrak kulit bawang merah.AbstractShallot skin (Allium ascalonicum L.) contains phytochemicals that can be a source of natural antioxidants. This research was done to study ethanol concentration and extraction time on the physicochemical characteristic of shallot skin extract using microwave-assisted extraction. This research used Randomized Block Design with two factors that were ethanol concentration (70, 80 and 90%) and extraction time (10, 20 and 30 min.). Each combination of the treatment was repeated in three times. The results showed that ethanol concentration and extraction time gave significant effect (α=0.05) on total phenol, total flavonoids, antioxidant activity, redness (a*), and yellowish (b*). The optimum extraction condition for shallot skin was 70% ethanol and 20 min of extraction. The extract had characteristics as follows: total phenol 31.34±2.28 mg GAE/g; total flavonoid 26.12±0.75 mg QE/g; antioxidant activity 65.94±0.55 %, brightness value (L*) of 26.2 ± 0.12; redness value (a*) of -1.0 ± 0.44; yellowish value (b*) of 3.6 ± 0.17. As conclusion, ethanol concentration and extraction time affected physicochemical characteristic of shallot skin extract. 
Karakteristik kimia dan potensi antioksidan dari kombucha berbahan kulit batang faloak (Sterculia quadrifida R.Br) Paulus Risan F. Lalong; Elok Zubaidah; Erryana Martati

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2873

Abstract

Faloak (Sterculia quadrifida R.Br) stem bark tea is consumed as herbal drink by some people on Timor Island, East Nusa Tenggara. The potential and bioactive content of faloak stem bark can be increased by fermenting it into kombucha, considering that there has been no use of stem bark, especially faloak stem bark, as the main substrate in kombucha fermentation. This study aims to examine the effects of various concentrations of faloak stem bark tea (0,8, 1,2, 1,6, 2% (w/v)) on the chemical characteristics (pH, total acid, total phenol, total sugar) and the antioxidant potential of faloak stem bark kombucha during the fermentation process on Day 0 and Day 14. During 14 days of fermentation, it was found that the concentration of faloak stem bark tea, with the best concentration of 1.6% (w/v), had a significant effect on changes in chemical characteristics and antioxidant activity, namely pH 2.6, total acid 0.62%, total sugar 7.15% total phenol 467.92 mg/L GAE, total flavonoid 4135.14 mg/L QE, and antioxidant activity of 82.21%. Therefore, faloak stem bark tea has the potential to be used as a substrate in the making of kombucha with tea concentration of 1.6% (w/v) fermented for 14 days.
EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco) Rizka Ayu Rifdah Ifrada; Erryana Martati; Teti Estiasih
Jurnal Pangan dan Agroindustri Vol. 10 No. 4: October 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.04.5

Abstract

Propolis has been used in various traditional medicines throughout the world and has been shown to have anti-inflammatory activity due to its flavonoid and CAPE content. Naringenin on Tangerines Stone 55 ( Citrus reticulata Blanco ) is a flavonoid glycoside that has the potential as an anti-inflammatory and immunomodulator . Functional drinks from these 2 ingredients can be an anti-inflammatory treatment. By using Maceration Extraction, extraction was carried out with variations in the ratio of water and propolis of 1:5, 1:10 and 1:15 within 15 minutes, 30 minutes and 45 minutes at 50 o C, 60 o C and 70 o C. Conditions optimum extraction with the highest phenolic content ( 4.88 mg GAE/g ) at 30 °C, for 45.00 minutes, and the water:propolis ratio was 1:5. While the total flavonoids were highest at the water:propolis ratio 1:5 for 30 minutes at 50°C (0 . 46 mg QE/g).
Co-Authors A. Harijono Adipandang Yudono AGUSTIN KRISNA WARDANI Agustina Tri Endharti Ajeng Astrini Brahmanti Alfa Yusuf Retyoadhi Ampu Marojahan Resmanto Ampu Marojahan Resmanto, Ampu Marojahan Azarul ‘Izza Christia Meidiana Dodi Wirawan Irawanto Dr.Ir. Yunianta, DEA Elok Zubaidah Gabriella Maharani Simamora Ida Ayu Ulifah Igoy Arya Bimo Irnia Nurika Joni Kusnadi KIKI FIBRIANTO Kirana, Pramudhia Khansa Lailatul Zahro Ausaf Lalong, Paulus Risan F. Lily Arsanti Lestari Lina Novi Ariani, Lina Novi Maramy, Neyla Vista Muhammad Dhafa Aryaprayoga Pritta Nouvellia Puspaningrum, Lilianti Rahmani Rahmani Rizka Ayu Rifdah Ifrada Rizki Ameliya Shanty Karinawatie Simon B. Widjanarko Siti Narsito Wulan Sitompul, Johannes Nathanael Sudarminto Setyo Yuwono Surjono Surjono Syafi'i, Imam Tassa Agustriana Sari Teti Estiasih Teti Estiasih Tri Dewanti Widyaningsih Tri Susanto Tunjung Mahatmanto Utama, Niko Yuliandri, Rahmat Zohan Efendi