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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Pande P. Elza Fitriani
Institut Teknologi dan Kesehatan Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Analisis Kadar Kafein dan Antioksidan Kopi Robusta (Coffea canephora) Terfermentasi Saccharomyces cerevisiae I Gusti Agung Yogi Rabani RS; Pande P. Elza Fitriani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i02.p18

Abstract

Robusta coffee is one of Indonesia's premier commodities known both domestic and international markets. Coffee beans are known to contain polyphenol, a flavonoid substance listed as one of the strong antioxidants, particularly chlorogenic acid (cholorogenic acid), which is one of the known resistance to free radical conditions. The study is aimed at recognizing the effect of increasing yeast and optimizing time fermentation on caffeine content and antioxidant activity on robusta coffee beans. The study is an experimental study aimed at recognizing the effects of increased yeast and longer fermentation on the characteristics of pubic coffee covering acidity (ph), total caffeine, total phenol, and antioxidal activity. Research design is a complete random design (ral). The factors noted are the five degrees of yeast concentration (k), the concentration of leaven 0% (k0), the concentration of leaven 1% (k1), the concentration of leaven 2% (k2), the concentration of yeast 3% (k3), and the concentration of yeast 4% (k4). Analysis of each treatment involves degrees of acidity, total caffeine, water level, and phytocyination test. Fingerprint analysis will show the best treatment of the effects of yeast increases and longer fermentation. Studies are expected to provide information on the best quality of fermented robusta coffee. Based on research that has been compared to the conditions of the characteristic characteristic of fermented arabic-ground coffee using s. cerevisiae with a concentration of 0%, 1%, 2%, 3% and 4% according to coffee characteristics 01-3542-2004 based on water sni 2.33-1.68% b/b, the coffee saris 301-30%35% b/b and caffeine level 1.18-1,01% b/b. The fermentation process reduces the pH and sugar reduction and the formation of ethanol.
Analisis Vitamin C Pada Loloh Cemcem (Spondias Pinnata) Menggunakan Daun Stevia (Stevia Rebaudiana B.) Dengan Metode Spektrofotometri Uv-Vis Pande P. Elza Fitriani; Anak Agung Ngurah Dwi Ariesta Wijaya Putra; Ida Ayu Putu Ary Widnyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Abstract

Vitamin C is one of the essential vitamins for humans that cannot be produced by the body itself. One of the fulfillments of vitamin C can be obtained through local nutraceutical, namely loloh cemcem. Loloh cemcem is one of healthy Balinese authentic beverage originating from Penglipuran Village, Bangli. Loloh cemcem is herb beverage made from forest ambarella leaves that are widely grown in Bangli. This study aimed to analyze the content of vitamin C in loloh cemcem with stevia leaves by UV-Vis Spectrophotometry Method. This study was a randomized complete design 1 factorial with 5 treatments of stevia leaves concentration and repeated 3 times. The results of the study on samples with stevia concentration of 5%, 7%, 9%, 11% and 13%, were 2.26%, 2.16%, 2.11%, 1.85% and 1.76% of vitamin C, respectively. This indicated that the more stevia concentrations given, the lower of vitamin C content could be produced. This product can be one of the options in the fulfillment of vitamin C for diabetics or those who limit their daily sugar intake to meet daily vitamin C needs.
Co-Authors Anak Agung Ngurah Dwi Ariesta Wijaya Putra I Gusti Agung Yogi Rabani RS Ida Ayu Putu Ary Widnyani