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All Journal Agrointek Nusantara Science and Technology Proceedings
Yushinta Aristina Sanjaya
Department Of Food Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indo-nesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology

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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

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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.
Black Tea: A Comprehensive Review Yushinta Aristina Sanjaya; Ardita Putri Apriliani; Mufida Naima Rohmah
Nusantara Science and Technology Proceedings 4th 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.2023.3617

Abstract

Tea is one of the most popular refreshing drinks due to its strong and delicious flavor, it is also known to have many health benefits. Tea comes from the tops (shoots) of the leaves of the Camellia sinensis plant which are processed and then dried. Black tea is the most widely produced tea in Indonesia, which is about 78% of the total tea production. Black tea can be divided into two categories based on the process, namely orthodox and CTC black tea, which are known to contain many chemical compounds that are good for the body. The content of chemical compounds in tea is generally contained in its leaves which are classified into four major groups, namely phenol groups, non-phenol groups, aromatic compound groups, and enzymes. The content of chemical compounds present in tea will form the physical characteristics of tea, namely appearance, liquor, and infused leaf. Many research found that black tea could reducing the accumulation of dental plaque, preventing obesity, preventing cardiovascular disease, as an antibacterial and anticancer, and preventing osteoporosis. The compound epigallocatechin gallate which is the main component in tea has been shown to have insulin-potentiating activity. In addition, theaflavin compound in tea is also known to inhibit the entry of HIV-1 in the body.
Co-Authors Angky Wahyu Putranto Anugerah Dany Priyanto Ardita Putri Apriliani Jariyah Jariyah Mufida Naima Rohmah Pardi Sampe Tola Rahmawati Rahmawati Rahmawati Rahmawati Setyandari Ayu Larasati Sri Winarti Teti Estiasih Widyasari Widyasari Yunita Satya Pratiwi