Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal JURNAL GIZI INDONESIA Proceedings of the International Conference on Applied Science and Health Jurnal Kefarmasian AKFARINDO Jurnal Forum Kesehatan : Media Publikasi Kesehatan Ilmiah
Teguh Supriyono
Dosen Jurusan Gizi, Poltekkes Kementerian Kesehatan, Palangkaraya
Humanities Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
MICROENCAPSULATION OF KARAMUNTING LEAF EXTRACT (Rhodomyrtus tomentosa) AS AN INSTANT DRINK POWDER Supriyono, Teguh; Sera, Agnescia Clarissa
Proceedings of the International Conference on Applied Science and Health No 4 (2019)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (709.706 KB)

Abstract

Backgrounds: Karamunting (Rhodomyrtus tomentosa), a local wild plant from Central Kalimantan, Indonesia is believed by the Dayak tribe to treat diabetes mellitus. Based on the literature review, there have been no studies related to Karamunting focused on processed products in practical dosage forms in the form of instant powder, which has the longest shelf life. This study aims to explore the solubility and percentage of insoluble solids of Karamunting leaf powder that has been encapsulated with the addition of Maltodextrin. In addition, an assessment of the sensory attributes of Karamunting leaf drinks was also carried out. Methods: This study was used an experimental with applied the Randomized Block Design (RBD) design with 2 factors, comparing the number of Karamuting leaf extracts and the concentration of Maltodextrin to produce a formula of 0.5L:5%, 0.5L:10%, 0.5L:15%, 1L:5%, 1L:10% and 1L:15%. This research conducted in the Laboratory of Agricultural Product Technology, Gadjah Mada University, Yogyakarta, Indonesia from November to December 2018. Results: The application of spray dryer produced fine powder of Karamunting drink. It has a distinctive aroma and its color was ranged from bright cream to slightly brownish. Addition of Maltodextrin significantly accelerated powder?s solubility and decreased its yield (p<0.05). Panelists tend to prefer products with 1 L of Karamunting leaf extract and 10% Maltodextrin. Conclusions: Solubility rate of Karamunting leaf extract is strongly influenced by the concentration of Maltodextrin. The higher the concentration of Maltodextrin, the faster the product will be dissolved. Addition of Maltodextrin significantly reduced the total of insoluble solids. However, antidiuretic activity of Karamunting drink should be investigated to prove its health claim.
Kandungan beta karoten, polifenol total dan aktifitas ”merantas” radikal bebas kefir susu kacang hijau (Vigna radiata) oleh pengaruh jumlah starter (Lactobacillus bulgaricus dan Candida kefir) dan konsentrasi glukosa Supriyono, Teguh; Murwani, Retno; Nurrahman, Nurrahman
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 2, No 2 (2014)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.901 KB) | DOI: 10.14710/jgi.2.2.66-72

Abstract

Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk. Objective: To study the chemical  and functional property of Mungbean milk (MBM) Kefir Methods:Mungbean milk was fermented into MBM Kefir using Lactobacillus bulgaricus and Candida kefir. Three levels of cultures and glucose concentration were tested and a complete randomized design experiment was employed. The resulting MBM Kefir were tested for β-carotene level, total polyphenol content, and free radical scavenging activity. Beta carotene level, total polyphenols and free radicals scavenging activity were determined by spectrophotometry, Folin-Ciocalteu method, and DPPH radical scavenging assay respectively. The data were analyzed by ANOVA and when the result of ANOVA was significant, Tukey’s multiple comparison was conducted. Results: Culture concentration increased  β-carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of MBM kefir. Glucose concentration increased total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and β-carotene level. However, there were no interaction among treatments at 0.05 significance level. Total acid level ranged from 1.57 to 2.54%, with the highest and level at 15% cultures concentration and 15% glucose concentration. Alcohol level ranged from 0.26 to 0.90% which was in accordance with the maximum standard for kefir (1%). Conclusion: An optimal product of mungbean milk kefir with highest free radical scavenging activity can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration.
Kadar Serat, Sifat Organoleptik dan Daya Terima Permen Jelly Kulit Buah Naga Merah (Hylocereus Costaricencis) Dwi Node Julianti; Teguh Supriyono; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 8 No 2 (2018): Agustus 2018
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (687.449 KB)

Abstract

Due to its anthocyanin and betacyanin content, dragon fruit skin can be used as a natural dye in food. Dragon fruit skin which has been regarded as waste is also high in fiber. Both potential functions can be applied into jelly candy product. This experimental study with Completely Randomized Design (CRD) was specifically intended to determine the effect of 6 formulations of dragon fruit skin concentrations (10%, 20%, 30%, 40%, 50% and 60%) on their fiber contents, organoleptic properties and consumer acceptability of dragon fruit skin jelly candy. Kruskal-Walls Test (α = 0.05) was used to test the data. If there is a difference, data was proceeded by using the Mann-Whitney Test (α = 0.05). There was a significant difference between the concentration of dragon fruit peel extract and fiber content (p = 0.00). The highest fiber content was found in jelly candies with a concentration of 60% dragon fruit skin. There was no significant effect between the concentration of dragon fruit peel extract on aroma (p = 0.25) and taste (p = 0.08) jelly candy. There is a significant difference between the concentration of dragon fruit peel extract on texture (p = 0.00) and colour (p = 0.00) jelly candy. In terms of aroma, taste, texture and colour, most of panellist preferred jelly candy with dragon fruit skin concentration of 40%. The higher the concentration of dragon fruit peel extract, the higher the level of jelly candy fiber. The concentration of dragon fruit skin extract affects the texture and colour attributes of jelly candy
MICROENCAPSULATION OF KARAMUNTING LEAF EXTRACT (Rhodomyrtus tomentosa) AS AN INSTANT DRINK POWDER Teguh Supriyono; Agnescia Clarissa Sera
Proceedings of the International Conference on Applied Science and Health No. 4 (2019)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

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

Abstract

Backgrounds: Karamunting (Rhodomyrtus tomentosa), a local wild plant from Central Kalimantan, Indonesia is believed by the Dayak tribe to treat diabetes mellitus. Based on the literature review, there have been no studies related to Karamunting focused on processed products in practical dosage forms in the form of instant powder, which has the longest shelf life. This study aims to explore the solubility and percentage of insoluble solids of Karamunting leaf powder that has been encapsulated with the addition of Maltodextrin. In addition, an assessment of the sensory attributes of Karamunting leaf drinks was also carried out. Methods: This study was used an experimental with applied the Randomized Block Design (RBD) design with 2 factors, comparing the number of Karamuting leaf extracts and the concentration of Maltodextrin to produce a formula of 0.5L:5%, 0.5L:10%, 0.5L:15%, 1L:5%, 1L:10% and 1L:15%. This research conducted in the Laboratory of Agricultural Product Technology, Gadjah Mada University, Yogyakarta, Indonesia from November to December 2018. Results: The application of spray dryer produced fine powder of Karamunting drink. It has a distinctive aroma and its color was ranged from bright cream to slightly brownish. Addition of Maltodextrin significantly accelerated powder’s solubility and decreased its yield (p<0.05). Panelists tend to prefer products with 1 L of Karamunting leaf extract and 10% Maltodextrin. Conclusions: Solubility rate of Karamunting leaf extract is strongly influenced by the concentration of Maltodextrin. The higher the concentration of Maltodextrin, the faster the product will be dissolved. Addition of Maltodextrin significantly reduced the total of insoluble solids. However, antidiuretic activity of Karamunting drink should be investigated to prove its health claim.
ANALISIS KADAR FLAVONOID TOTAL FRAKSI ETIL ASETAT KULIT BATANG SIRSAK (Annona muricata L.) DENGAN METODE SPEKTROFOTOMETRI UV-VIS Mashar, Harlyanti Muthma'innah; Itma Annah; Dali; Teguh Supriyono
Jurnal Kefarmasian Akfarindo Vol 8 No 1 (2023)
Publisher : Akademi Farmasi Indonesia Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37089/jofar.v8i1.161

Abstract

Pendahuluan: Sirsak merupakan tanaman yang memiliki buah dengan kandungan nutrisi dan senyawa kimia yang telah banyak digunakan untuk pengobatan tradisional, dan kaya akan senyawa antioksidan. Aktivitas antioksidan ini dapat menghambat stres oksidatif. Aktivitas antioksidan tersebut terkait dengan kandungan senyawa kimia yang tinggi pada berbagai bagian tubuh tumbuhan ini. Klika sirsak mengandung berbagai senyawa, salah satunya adalah flavonoid. Flavonoid memiliki efek biokimia dan antioksidan yang banyak dimanfaatkan untuk meningkatkan kesehatan. Berbagai penelitian melaporkan bahwa flavonoid memiliki potensi sebagai anti inflamasi, anti alergi, antivirus, antikarsinogenik, serta terapeutik dan sitotoksik. Tujuan: Penelitian ini bertujuan untuk menganalisis kadar flavonoid total ekstrak etil asetat klika sirsak dengan metode spektrofotometri UV-VIS. Metode: Ekstraksi dilakukan dengan metode maserasi menggunakan pelarut etanol, dan dilanjutkan dengan proses partisi dengan pelarut etil asetat sehingga diperoleh ekstrak etil asetat. Analisis kadar flavonoid total dilakukan dengan metode spektrofotometri UV-Vis menggunakan larutan baku rutin pada konsentrasi 10, 20, 30, dan 40 ppm. Absorbansi larutan baku rutin dan ekstrak diukur pada Panjang gelombang 415 nm. Hasil: Hasil ekstraksi dengan pelarut etanol dan dilanjutkan dengan proses partisi dengan pelarut etil asetat diperoleh ekstrak etil asetat sebanyak 1,6 g dan nilai rendemen sebesar 10,67%. Hasil analisis kadar flavonoid total sampel dan didapatkan hasil yaitu kadar flavonoid total dari ekstrak etil asetat klika sirsak adalah 118,266 mg ER/g dengan persentase 11,8266 %. Kesimpulan: Ekstrak etil asetat klika sirsak positif mengandung flavonoid dan sebanyak 1 mg/mL sampel mengandung flavonoid total sebesar 118,266 mg ER/g dengan persentase 11,8266 %.
Co-Authors Annah, Itma Dali Dwi Node Julianti Harlyanti Muthma'innah Mashar Kusfriyadi, Mars Khendra Nurrahman Nurrahman Retno Murwani Sera, Agnescia Clarissa