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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology JURNAL ISTEK Walisongo Journal of Chemistry JISIP: Jurnal Ilmu Sosial dan Pendidikan Rayah Al Islam : Jurnal Ilmu Islam Muttaqien; Indonesian Journal of Multidiciplinary Islamic Studies Jumat Pendidikan: Jurnal Pengabdian Masyarakat Sivitas : Jurnal Pengabdian dan Pemberdayaan Masyarakat Asian Journal of Health and Applied Sciences Jurnal Ilmiah Mahasiswa Ekonomi Syariah (JAMMIAH) Sinomika Journal: Publikasi Ilmiah Bidang Ekonomi dan Akuntansi Journal of Health and Nutrition Research Journal of Community Empowerment and Innovation Helium: Journal of Science and Applied Chemistry Gunung Djati Conference Series Communautaire: Journal of Community Service Abdi Samulang : Jurnal Pengabdian Kepada Masyarakat JMEB: Jurnal Manajemen Bisnis & Ekonomi Eks-Accuracy : Jurnal Ilmiah Akuntansi dan Keuangan al Kimiya : Jurnal Ilmu Kimia dan Terapan Bhumiputra: Jurnal Penelitian dan Pengabdian Masyarakat Global ISTEK
Nunung Kurniasih, Nunung
UIN Sunan Gunung Djati Bandung
Religion Agriculture, Biological Sciences & Forestry Arts Humanities 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 Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : ISTEK

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Nutritional And Antioxidant Analysis Of Cookies Made From Sorghum Flour Aisha, Lathifa Nur; Kurniasih, Nunung
ISTEK Vol. 13 No. 1 (2024): Juni 2024
Publisher : Fakultas Sains dan Teknologi UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/istek.v13i1.931

Abstract

One type of snack that is highly favored by the public is desert. Replacing wheat flour with food that can be produced in Indonesia, such as sorghum, can reduce wheat imports. It is expected that sorghum flour will increase the benefits and nutritional value of cookie products. Wheat flour is one of the main ingredients for making cookies. Sorghum has almost the same nutritional content as wheat flour, therefore sorghum can be used as a substitute for wheat flour in food raw materials. The purpose of this study was to determine the nutritional content and antioxidants found in cookies made from sorghum flour. Carbohydrate, protein, and fat values as well as antioxidant activity values for the replaced sorghum flour cookies were measured by gravimetric and titrimetric methods. The results met the standards of SNI No.2973-2011 for carbohydrate, fat, and protein tests.
Tempe Made from Green Beans (Vigna radiata L.) and Red Beans (Phaseolus vulgaris L.) as Functional Food Hisyam, Dhaffi Muhammad; Kurniasih, Nunung
ISTEK Vol. 13 No. 1 (2024): Juni 2024
Publisher : Fakultas Sains dan Teknologi UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/istek.v13i1.968

Abstract

Tempeh is a traditional Indonesian fermented food that is rich in protein and has various health benefits. This study aims to compare the nutritional content, bioactive compounds, and antioxidant activity in tempeh made from green beans (Vigna radiata L.) and red beans (Phaseolus vulgaris L.) as functional food. Tempeh is made by fermenting green beans and red beans using Rhizopus oligosporus inoculum. The levels of proteins, fats, carbohydrates, isoflavones, antioxidant activity and water were determined. The content of bioactive compounds such as isoflavones, total phenolic, and flavonoids was measured using the HPLC method. Antioxidant activity was measured by the DPPH method. The results showed that green bean tempeh has higher levels of antioxidants and carbohydrates compared to red bean tempeh. Red bean tempeh has higher levels of fat, protein, isoflavones and water. The content of isoflavones in green bean tempeh is much lower than that of red bean tempeh. The antioxidant activity of green bean tempeh is much higher than that of red bean tempeh.
Comparison of Antioxidant and Compound Content of Herbal Tea as A Functional Drink for Patients With Type 2 Diabetes Mellitus Nuraeni, Rahmawati; Kurniasih, Nunung
ISTEK Vol. 13 No. 1 (2024): Juni 2024
Publisher : Fakultas Sains dan Teknologi UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/istek.v13i1.969

Abstract

Type 2 diabetes mellitus is a metabolic condition characterized by high levels of glucose in the blood. People with Diabetes Mellitus need to regulate blood glucose levels by following a strict medical diet, especially in terms of sugar intake. Herbal plants contain antioxidant compounds that can reduce blood glucose levels. This study generally aims to compare the antioxidant power value and compound content of various types of herbal tea. The method used is a literature study using sources through Science Direct and Google Scholar. The results of the review show that plants that can be used as antioxidants and herbal teas that are useful in preventing type 2 diabetes mellitus from various plants that are used as comparison materials can have potential as antioxidants due to the presence of several secondary metabolite compounds such as flavonoids, tannins, saponins, and alkaloids. 50 Of the plants obtained, those that contain antioxidant activity with the strongest category are soursop leaves (Annona Muricata L.) with an IC value of 9.846 ppm. 50 The antioxidant activity with the weakest category is Ciplukan (Physalis angulata) leaves with an IC value of 812.96 ppm. For a little water content of 1.425% in soursop leaves, which indicates that soursop leaf herbal tea is better consumed by patients with type 2 diabetes mellitus, it has the potential to be used as an alternative functional drink.
Potential of Peanut and Pumpkin-Based Biscuits for Dietary Management in Diabetes Mellitus Patients Imanda Nurhaliza, Fadia Fadia; Kurniasih, Nunung
ISTEK Vol. 13 No. 2 (2024): Desember 2024
Publisher : Fakultas Sains dan Teknologi UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/istek.v13i2.1245

Abstract

People with type 2 diabetes mellitus often face challenges in achieving an adequate balanced diet that fulfills their nutritional needs. Pecans (Carya illinoinensis) are known to be rich in dietary fiber, protein, and healthy fats, and are a rich source of antioxidant polyphenols. Consumption of pecan nuts can help control blood sugar levels by lowering lipid levels and oxidative stress to improve insulin sensitivity in patients with type 2 diabetes mellitus. Therefore, this study aims to explore the potential of pecan nut biscuits as an alternative food that can help increase nutritional value and improve dietary management in patients with type 2 diabetes mellitus. The research methods used included biscuit recipe development, analysis of SNI No. 3571:2009, in vivo test of pecan nuts in male wistars, and nutritional analysis of raw materials. Pecan nut biscuits contain 35.0% carbohydrate, 12.7% protein and 33.1% lipid. Pecan nut biscuits are the most bioactive diet biscuits for patients with type 2 diabetes mellitus.
Comparison of Acidity, Reducing Sugars, Vitamin C, and Antioxidants of Several Types of Kombucha Tea: Review Gunawan, Mutiara Sani; Kurniasih, Nunung
ISTEK Vol. 13 No. 2 (2024): Desember 2024
Publisher : Fakultas Sains dan Teknologi UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/istek.v13i2.1246

Abstract

Kombucha tea is a beverage produced from sweet tea using symbiotic bacteria and yeast. This study aims to investigate and compare the pH, carbohydrate reduction, vitamin C content, and antioxidant content of different varieties of kombucha, analysing the effect of fermentation time on chemical characteristics which include organoleptic tests (pH value, vitamin C content and reducing sugar) and antioxidant tests. Literature study on existing research is about the pH contained, antioxidant activity, vitamin C, and reducing sugar in several types of kombucha tea. It is expected that the results of this research will provide significant benefits in the food, health and other sectors with the potential to be a good option for individuals who want to consume high nutritional drinks and have antioxidant activity, as well as provide a pleasant taste experience. The research is expected to help fulfil people's nutritional needs and support the strength of the immune system.
Co-Authors Abshar Fathur Rochman N Achmad Junaedi Sitika Adinda, Meisya Adzkya Al Qudsiyyah Burhan Agus Suyadi Raharusun Ahmad Syaefa Fadilah Ahmadiah, Didih Aisha, Lathifa Nur Aisyah Zirconia Aji Nuryakin, Rahmat Alam, Rizki Nur Alifia Salsabila, Reyhan Putri Annisa, Akke Azhar Apriani, Triana Aryanie, Novia Asep Supriadin Asep Supriadin, Asep Astuty, Fuji BK, Muhamad Taufik Chatarina Umbul Wahyuni Chimayah, Mihlatal Cucu Zenab Subarkah Dadah, Dadah Desi Harneti Putri Huspa Dewi Siti Aisah DIANA ALFARIZQI Diana Widiastuti Dodo Widarda Ekki Kurniawan Evi Purwaningsih Fajar, Mohamad Farah Dinna Fikriaini, Amalia Fitri Ayu Novita Sari Gunariah, Frilla Gunawan, Mutiara Sani Gussevi, Sofia Hana Nur Hanifa Hersa Milawati Hisyam, Dhaffi Muhammad Imanda Nurhaliza, Fadia Fadia Indah Nur Fadhilah Itsna Nurhaliza Junitasari, Assyifa Karyawati, Lilis Khairunnisa, Salsabila Manfaati, Rintis Milawati, Hersa Mimin Kusmiyati, Mimin Mohamad Fajar Muhamad Fauzi Muhlas Muhlas Nisrina Dhia Pinasti Nunik Rahmawati Rahman Nur, Saifudin Nuraeni, Rahmawati Nyimas Shoffah Shofiyatus Salamah Oktriawan, Wawan Rahayu Purnamaningsih, Ine Rahman, Rosita Rahmawati, Emma Rahmawati Riska Puspita Sari Riza Wafdan Rizky Abdulah Saripudin, Abin Sigit Adi Nugraha, Mohammad Siti Nur Amelia Siti Rahayu Suhada, Wiwin Supendi, Dede Tina Dewi Rosahdi, Tina Dewi Unang Supratman Verra Octaviani Vina Amalia, Vina Wahyudin Darmalaksana Widadi, Sri Yekti Windayani, Neneng Wulida Ullya Adzinta Yeni Huriani Yudianto, Yosep Yulia Sukmawardani, Yulia Yusuf Rohmatulloh