Article Per Year (5 Year)
p-Index From 2021 - 2026
2.036
P-Index
This Author published in this journals
All Journal Agrointek Agroindustrial Technology Journal Syntax Idea G-Tech : Jurnal Teknologi Terapan Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) Jurnal Teknologi Pangan Nutrition Scientific Journal Jurnal Sains dan Teknologi Pangan
Yushinta Aristina Sanjaya
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java, 60294, Indonesia
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
Charactherization Analog Rice based of White Canna Strach Adding with Soy Flour (Glicine Max) and Glycerol Monostearate Jariyah; Sri Winarti; Yushinta Aristina Sanjaya; Setyandari Ayu Larasati
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

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

Abstract

This research was aimed to analize the characteristics of analog rice made from white canna starch fortified with soybean flour and Glycerol Monostearate (GMS). The experimental design used was a completely randomized design (CRD) with two factors. The first factor is the proportion of white canna starch and soybean flour, the second factor is the concentration of the addition of GMS. The results of the analysis of raw materials showed that the water content of canna starch was 8.46%; ash content of 1.54%; starch content of 70.43%; amylose by 20.22% and amylopectin by 50.21%. The results of the analysis of the moisture content of soybean flour are 10.85%; ash content of 2.04%; and 39.18% protein content. The results of analog rice analysis showed that there was a significant interaction in the analysis of ash content, kamba density and protein content. The interaction results were not significant from the analysis of water content, rehydration power, expansion volume, starch content, amylose content and amylopectin content although each treatment showed significant differences. Sensory analysis was performed on analog rice. The results of sensory analysis of the aroma, taste, color and texture of analog rice obtained the best results at the proportion of 24% soy flour with the addition of 2% GMS. The results showed a moisture content of 7.18%, ash content of 1.9%5, protein content of 14.05%, starch content of 65.79%, amylose 18.81%, amylopectin 46.97%, rehydration power 67 (g/ml), kamba density 55.3 (g/ml). ml), and the expansion volume was 116.67 g/ml.
Optimasi waktu pemanasan awal dan waktu pasteurisasi PEF terhadap asam lemak bebas, vitamin C, dan pH pada pengolahan susu Angky Wahyu Putranto; Anugerah Dany Priyanto; Teti Estiasih; Widyasari Widyasari; Yushinta Aristina Sanjaya
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13173

Abstract

RSM (Response Surface Methodology) is one method that is widely used for process optimization. The purpose of this study was to obtain the optimum combination of treatments in milk processing. The combination of treatments given was pre-heating time and pulsed electric field time with response levels of free fatty acids (%), vitamin C (mg/ml), and pH. The pre-heating temperature used was 70ºC and the voltage of pulsed electric field was 15 kV/cm. Software Design Expert 13 was used to optimize the milk processing. The optimum condition obtained was a combination of heating time treatment for 5 minutes and pulsed electric field time of 135.608 seconds. The combination of these treatments resulted in a response of free fatty acids levels of 0.002%, vitamin C of 0.217 mg/ml, and pH value of 7.087. The desirability results or results accuracy of the optimum solution show a value of 0.441. The PEF utilization as a low-temperature milk processing can improve milk quality. Optimization of the use initial temperature in combination with PEF is usefull for the effectiveness of milk processing
Ultrasound-assisted Extraction as a Potential Method to Enhanced Extraction of Bioactive Compound Yushinta Aristina Sanjaya; Pardi Sampe Tola; Rahmawati Rahmawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2729

Abstract

Ultrasound-assisted Extraction (UAE) is one of the potential ways to increase the yield and quality of bioactive compounds. Besides, the UAE is environmentally friendly since the solvent used is a lesser, non-toxic solvent, time-saving, and operated at a lower temperature, leading to the increase of mass transfer. Ultrasound is one of the wave sounds that have a frequency range that is above the range that can be heard by humans (20 MHz). This wave could cause the breakdown in plant tissue via cavitation, the forming of vacuum bubbles from a wave sound on a liquid material. The breakdown of plant tissue leads to the release of bioactive compounds. These compounds, then, are dissolved in the solvent. The types of bioactive compounds that can be extracted using ultrasound waves are polyphenols, carotenoids, aromatic compounds, and polysaccharides from plant matrix. The UAE method is affected by the temperature, frequency, and amplitude of the wave, density, types of solvent, extraction time, and plant matrix. This article would review the principles of UAE method, cavitation, the characteristic of tissue exposed to ultrasound, and the devices used during the extraction.
Potency of Mangosteen Pericarp as Source of Antioxidant in Tea to Enhance Immune System: A Review Yunita Satya Pratiwi; Rahmawati Rahmawati; Yushinta Aristina Sanjaya
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2741

Abstract

Mangosteen is one of the tropical fruits that is widely planted in Indonesia. This fruit has a pericarp that is rich in antioxidant compounds that would be beneficial to be fortified in foods. Application in food can be found in food products rich in fats and oils to avoid rancidity or in medicinal products that can boost the immune system. One of the medicinal products that can be fortified with antioxidants is tea. Therefore, this paper is aimed to review the characteristics of bioactive compounds in mangosteen, the potency of antioxidants to enhance the immune system, and the application of mangosteen pericarp simplicial in tea production. The review of those studies is expected to enlighten not only the characteristics of mangosteen pericarp but also its potential applications in food products. Moreover, it would increase zero-waste food production, hence supporting the sustainability aspect for the environment.
Chemical Characteristics, Antioxidant Activities, and Lead (Pb)-Chelating Ability of Powdered Drinks made from Coriander (Coriandrum sativum) Leaves Extract Sri Winarti; Yushinta Aristina Sanjaya; Cici Nagita Pertiwi
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 3 No. 2 (2022): IJEISE
Publisher : International Journal of Eco-Innovation in Science and Engineering (IJEISE)

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

Abstract

Coriander is one of the natural antioxidant sources that can be used as chelating agent of heavy metals, such as lead (Pb) due to the presence of its phenolic compounds. However, the coriander has only been used as one of the spices on some dishes, and the other potential benefits have not been widely explored. Therefore, the processing of coriander leaves into a ready-to-drink (RTD) powdered beverage would be one of the ways to utilize the coriander. The objective of this study was to analyze the effect of drying temperature and maltodextrin concentration on product quality of powder drink. This study applied a complete randomized design of factorial pattern with two factors. The first factor was the drying temperature of 40oC, 50oC, and 60oC, while the second factor was the addition of maltodextrin as filler with the concentration of 5%, 10%, and 15%. The optimum treatment was observed at drying temperature of 40oC with maltodextrin concentration of 15%, yielding powder drink with water content of 4.19%; solubility of 89.92%; total phenol of 131.93 mg TAE/g; primary antioxidant activity of 47.05%; secondary antioxidant activity of 79.30%; and Pb reduction ability of 95.36%.
Karakteristik Fisikokimia dan Organoleptik Beras Analog dari Jagung Putih (Zea Mays) dan Uwi Ungu (Dioscorea Alata) dengan Penambahan Gliserol Monostearat Dicky Marvel Mahendra; Jariyah; Yushinta Aristina Sanjaya
G-Tech: Jurnal Teknologi Terapan Vol 7 No 4 (2023): G-Tech, Vol. 7 No. 4 Oktober 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v7i4.2977

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh komposisi tepung jagung putih dan tepung uwi ungu dengan penambahan konsentrasi GMS terhadap karakteristik fisikokimia dan organoleptik beras analog. Rancangan percobaan yang digunakan adalah RAL dua faktor. Faktor I adalah tepung jagung putih dan tepung uwi ungu dan faktor II adalah penambahan konsentrasi GMS. Analisa data menggunakan ANOVA taraf 5%. Dilanjutkan dengan uji Duncan 5% apabila terdapat pengaruh nyata. Perlakuan terbaik adalah komposisi 85% tepung jagung putih dan 15% tepung uwi ungu dengan 2% GMS memiliki karakteristik fisikokimia 6,078% air, 0,637% abu, 0,445% lemak, 7,300% protein, 85,540% karbohidrat, 73,100% pati, 26,870% amilosa, 46,230% amilopektin, 0,558 g/ml densitas kamba, 103,560% daya rehidrasi air, dan 150,330 detik (2 menit 30 detik) waktu pemasakan dengan skor organoleptik (hedonik) warna 3,40 (suka), aroma 3,08 (suka), tekstur 3,44 (suka), dan rasa 4,04 (sangat suka) dari 25 panelis. Hasil penelitian menunjukkan terdapat interaksi nyata antara perlakuan komposisi tepung dengan GMS terhadap sifat fisikokimia dan organoleptik beras analog.
Pola konsumsi hasil perikanan masyarakat Kabupaten Gresik terhadap komoditas perikanan saat Pandemi Covid-19 Yushinta Aristina Sanjaya; Rahmawati Rahmawati; Amanda Dewi Safitri; Erika Widianti; Adella Farah Diana; Elina Putri Anggraeni
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.7330

Abstract

Keberadaan pandemi covid-19 menjadi permasalahan bagi masyarakat dan beberapa sektor Indonesia termasuk sektor perikanan. Penyebaran covid-19 membuat pemerintah mengeluarkan kebijakan pembatasan sosial berskala besar yang menyebabkan aktivitas masyarakat dan pola konsumsi hasil perikanan dan produk olahan perikanan menurun. Penelitian ini bertujuan untuk menganalisis tingkat dan pola konsumsi komoditas perikanan terhadap masyarakat Kabupaten Gresik di masa sebelum pandemi Covid-19, saat pandemi, dan setelah pandemi. Metode yang digunakan adalah survey deskriptif. Hasil penelitian menunjukkan bahwa pola konsumsi ikan dan hasil perikanan bersifat fluktatif sebelum, saat, dan setelah pandemi Covid-19. Minat beli ikan dan hasil perikanan masyarakat dipengaruhi oleh aspek kebersihan, harga, dan tempat penjualan dengan rata-rata pembelian sebesar Rp 50.000 sampai Rp 100.000 per minggu. Jenis perikanan yang menjadi minat masyarakat yaitu ikan air tawar, selain harganya lebih murah, kondisi ikan tersebut lebih segar di pasaran. Kesimpulan dari penelitian ini adalah pandemi covid-19 menyebabkan terjadinya perubahan pola konsumsi masyarakat Kabupaten Gresik terhadap komoditas perikanan. Perubahan pola konsumsi ini mencakup perubahan pengeluaran untuk pembelian komoditas perikanan dan jenis komoditas perikanan yang dikonsumsi. Namun, tidak terdapat perbedaan signifikan terhadap cara mendapatkan produk perikanan dan preferensi pembelian komoditas perikanan secara utuh atau bagian tertentu saja
Potency of Mangrove Leaves (Rhizophora mucronata) Containing Bioactive Compounds as Source of Antioxidant: A Review Rahmawati; Yushinta Aristina Sanjaya; Yunita Satya Pratiwi; Elistiya Putri Nuraini Hendrawan; Zhafa Nesya Salsabila; Tania Amalia
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 4 No. 2 (2023): IJEISE
Publisher : International Journal of Eco-Innovation in Science and Engineering (IJEISE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v4i2.120

Abstract

Bioactive compounds derived from plants are gaining attention worldwide because they have beneficial effects on humans. Rhizophora mucronata is a species of mangrove plant that has slightly dark leaves and glossy green on the top of the leaves and pale green on the bottom and acts as a natural antioxidant which has traditionally been used as a food ingredient and traditional medicine. Therefore, this article was written to review the bioactive compounds in Rhizophora mucronata leaves, antioxidant levels and the benefits of antioxidants in food and health products. This article summarizes relevant literature regarding R. mucronata which was tested using Phytochemical screening, FTIR and DPPH (1,1-diphenyl-2-picrylhydrazyl) methods. Phytochemical analysis revealed the presence of alkaloids, flavonoids, steroids, phenolics, tannins and saponins. Based on the FTIR test, R. mucronata leaf extract showed the presence of –OH, C-H (aromatic), C=C (aromatic), and C-O groups. The antioxidant capacity expressed in IC50 (mg/mL) shows that R. mucronata has the potential to be used as a source of natural antioxidants. Antioxidants can play a role in improving the sensory quality of a food product and as a natural bactericidal so that it can be used to maintain aquatic biota and food preservatives. In addition, antioxidants contained in mangroves can prevent aging, wrinkles, cancer, obesity, and diabetes mellitus.
Pemberdayaan Perempuan Nelayan melalui Strategi Komunikasi Pemasaran Digital dalam Pengembangan Usaha Home Industri Krupuk Ikan Bandeng di Desa Kalanganyar, Kecamatan Sedati, Kabupaten Sidoarjo Yuli Candrasari; Didiek Tranggono; Yushinta Aristina Sanjaya; Latif Ahmad Fauzan; Ratih Pandu Mustikasari
Syntax Idea 2103-2115
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v5i11.2716

Abstract

Kalanganyar village, Sedati subdistrict, Sidoarjo Regency has the largest pond land in Sidoarjo (BPS, 2017). Most of the population's economy depends on business activities resulting from ponds. In an effort to increase the income of fishermen's families, among others, is the participation of fisherwomen in seeking additional income. Milkfish crackers in this village have the potential to be developed, but due to limited human resource capabilities, especially regarding knowledge in creating and developing home industry and marketing businesses, as a result the home industry of milkfish crackers in Kalanganyar village, Sedati subdistrict, Sidoarjo district cannot develop rapidly. Good. The aim of the PKM program is to provide knowledge and insight to group partners regarding making good and correct milkfish crackers with good taste, and provide insight into digital marketing management so that they can increase sales. The implementation method is carried out through training in the processing of crackers made from milkfish. In addition, training and digital marketing communication assistance were carried out at KUB Planet Bandeng. During the implementation of this activity, training was carried out regarding the processing of crackers made from milkfish as well as digital marketing communications training and assistance. The community service team also handed over appropriate technology in the form of a cracker rice cake cutting machine and a cracker dough mixing machine. Apart from that, the community service team, especially students, carried out repackaging of the milkfish cracker product and now has a new logo.
Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers Rahmawati Rahmawati; Yunita Satya Pratiwi; Yushinta Aristina Sanjaya; Tania Amalia
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11139

Abstract

Herbal tea is an infusion of various leaves, roots or flowers that is not derived from the Camellia sinensis L. The combination of mangosteen peel, cinnamon, and cloves can be used as an alternative to develop products in the form of herbal tea drinks because it has high antioxidant activity. This study aimed to evaluate the composition and toxicity aspects of various tea formulations mixed with mangosteen peel, cinnamon, and cloves. The research methodology inlcuded the measurement of water content and crude fiber with the AOAC method, alkalinity based on ISO 1758, and toxicity tests with the Brine Shrimp Lethality Test (BSLT) method. The data obtained were analyzed with ANOVA test and Tukey post hoc test (p < 0.05 and α = 0.05.) The results of the analysis showed that all herbal tea formulations tested had water content in the range of 10.34%-11.52%, crude fiber in the range of 15.12-16.84%, and alkalinity in the range of 1.19%-1.31%. The quality parameters of tea mixture of mangosteen peel, cinnamon and cloves compared to the Indonesian National Standard (SNI) 01-3836-2013 generally revealed a significant impact (p < 0.05 and α = 0.05). Based on toxicity tests, this tea is categorized as non-toxic because it has an LC50 value of 6307.48 ppm.
Co-Authors Adella Farah Diana Amanda Dewi Safitri Angky Wahyu Putranto Anugerah Dany Priyanto Ardita Putri Apriliani Cici Nagita Pertiwi Dicky Marvel Mahendra Didiek Tranggono Elina Putri Anggraeni Elistiya Putri Nuraini Hendrawan Erika Widianti Farah Nur Rahma Fitriana, Awanda Winar Imana Yusnita Simamora Jariyah Jariyah Latif Ahmad Fauzan Mufida Naima Rohmah Pardi Sampe Tola Rahmawati Rahmawati Rahmawati Ratih Pandu Mustikasari Rosida, Rosida Setyandari Ayu Larasati Sri Winarti Sri Winarti Sri Winarti Tania Amalia Tania Amalia Teti Estiasih Ulya Sarofa Widyasari Yuli Candrasari Yunita Satya Pratiwi Zhafa Nesya Salsabila