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All Journal Jurnal Teknologi Dan Industri Pangan TEKNIK Kompak : Jurnal Ilmiah Komputerisasi Akuntansi Al-Adzka: Jurnal Ilmiah Pendidikan Guru Madrasah Ibtidaiyah Journal of Innovation and Applied Technology PROSIDING SEMINAR KIMIA Jurnal Industri Hasil Perkebunan JHP17 (Jurnal Hasil Penelitian) Health Notions Jurnal Pendidikan Islam Indonesian AcTion: Aceh Nutrition Journal Jurnal Teknologi Pangan dan Hasil Pertanian Indonesian Food Science and TechnologyJournal Al-Madrasah: Jurnal Ilmiah Pendidikan Madrasah Ibtidaiyah Jurnal Aplikasi Teknologi Pangan Jurnal Neraca: Jurnal Pendidikan dan Ilmu Ekonomi Akuntansi Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Food Science and Technology Journal (Foodscitech) Metalurgi Journal of Tropical AgriFood Value: Jurnal Manajemen dan Akuntansi Jurnal Midpro Management Studies and Entrepreneurship Journal (MSEJ) Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Abdi Insani Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Jurnal Abdimas Ilmiah Citra Bakti (JAICB) JEMBATAN (Jurnal Ekonomi, Manajemen, Bisnis, Auditing, dan Akuntansi) Jurnal Abdimas Bina Bangsa Journal Of World Science Kolaborasi Jurnal Pengabdian Masyarakat JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Jurnal Kajian Bimbingan dan Konseling Jurnal Perspektif Pembiayaan dan Pembangunan Daerah Jurnal Natural Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Pengabdian Masyarakat Metalurgi Journal for Quality in Public Health Empowering Humanity Journal of Economic Education and Eco-technopreneurship Journal of Community Empowerment Journal Of Health Science Community Journal of Global Research in Public Health Jurnal Indonesia Mengabdi Jurnal Inovasi Komputer Jurnal Pengabdian kepada Masyarakat (DIASYA)
Miftakhur Rohmah, Miftakhur
Agricultural Product Technology Department, Agricultural Faculty, Mulawarman University, Samarinda
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Journal : Jurnal Aplikasi Teknologi Pangan

 1 
Stabilitas Fisik Jelly Oximata Kaya β-karoten dan Tokoferol Selama Penyimpanan Nur Amaliah; Indah Tri Jumiarti; Aswita Emmawati; Miftakhur Rohmah; Anton Rahmadi
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.10880

Abstract

Jelly Oximata merupakan pangan fungsional kaya β-karoten dan tokoferol dengan formulasi serbuk labu kuning dan serbuk buah naga merah dengan penambahan minyak sawit merah komersial. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan konsentrasi minyak sawit merah (MSM), suhu penyimpanan, dan hari pengamatan terhadap berat jenis, derajat keasaman, dan struktur gel pada Jelly Oximata. Metode pengujian berat jenis dan derajat keasaman adalah rancangan acak kelompok kombinasi perlakuan yang terdiri dari (1) konsentrasi MSM komersial (0; 0,15%; 0,30% dan 0,45%), (2) suhu penyimpanan pada suhu ruang (28°C) dan suhu refrigerator (7°C), serta (3) hari pengamatan (1, 7 dan 14 hari). Pengamatan struktur gel menggunakan mikroskop optik. Hasil penelitian menunjukkan formulasi optimal Jelly Oximata terdapat pada konsentrasi MSM 0,15% yang disimpan pada suhu refrigerator (7 oC) selama 14 hari. Hasil pengamatan berat jenis jelly oximata terbaik sebesar 4,58 ± 0,40. Pada nilai derajat keasaman (pH) Jelly Oximata berada pada kisaran 4,03 - 3,74 yang berarti produk bersifat asam. Dan hasil pengamatan struktur gel dari Jelly Oximata yang ditambahkan MSM komersial sebanyak 0,45% berwarna kuning pekat, MSM muncul dipermukaan dan karagenan membentuk struktur gel sendiri. Konsentrasi minyak sawit merah, suhu penyimpanan, dan hari pengamatan berpengaruh terhadap berat jenis, derajat keasaman dan struktur gel.Oximata jelly is a functional food rich in β-carotene and tocopherol with the formulation of pumpkin powder and red dragon fruit powder with the addition of commercial red palm oil. The purpose of this study was to determine the effect of adding red palm oil concentration (MSM), storage temperature, and observation days on density, degree of acidity, and gel structure in Jelly Oximata. The method of testing specific gravity and degree of acidity was a randomized design combination group treatment consisting of (1) commercial MSM concentrations (0; 0.15%; 0.30% and 0.45%), (2) storage temperature at room temperature ( 28 ° C) and refrigerator temperature (7 ° C), and (3) observation days (1, 7 and 14 days). Observation of the gel structure using an optical microscope. The results showed that the optimal formulation of Jelly Oximata was at an MSM concentration of 0.15% stored at refrigerator temperature (7 oC) for 14 days. The best observation results for the specific gravity of jelly Oximata were 4.58 ± 0.40. At the value of the pH, Jelly Oximata is in the range of 4.03 - 3.74 which means the product is acidic. And the results of observations of the gel structure of Jelly Oximata added by 0.45% commercial MSM were dark yellow, MSM appeared on the surface and carrageenan formed its gel structure. The concentration of red palm oil, storage temperature, and day of observation influenced the density, degree of acidity, and gel structure.
Formulasi dan Stabilitas Nanostructured Lipid Carrier dari Campuran Fraksi Stearin dan Olein Minyak Kelapa Sawit Miftakhur Rohmah; Sri Raharjo; Chusnul Hidayat; Ronny Martien
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (941.365 KB) | DOI: 10.17728/jatp.3722

Abstract

Nanostructured Lipid Carriers (NLC) adalah sistem pembawa berbasis lipida yang menggunakan kombinasi matriks berupa lipid padat dan cair yang distabilkan dengan penambahan surfaktan. NLC ini dikembangkan untuk memfasilitasi dispersi senyawa bioaktif hidrofobik dalam sistem hidrofilik.  Penelitian ini bertujuan untuk mendapatkan formulasi yang tepat untuk menghasilkan dan mengevaluasi stabilitas NLC yang menggunakan fraksi stearin dan fraksi olein minyak kelapa sawit sebagai lipid padat dan cair serta penambahan surfaktan Tween 80. Tahap pertama penelitian ini adalah membuat formula NLC dengan menggunakan metode High Shear Homogenisasi dan Ultrasonication dengan rasio lipid padat:lipid cair adalah 5:5 sd. 9:1% b/b, rasio lipid:surfaktan sebesar 1:3 sd. 1:5% b/b, dan rasio lipid + surfaktan/air adalah 65, 70, 80 dan 85% b/b. Tahap kedua adalah pengujian stabilitas NLC terhadap sentrifugasi, pemanasan pendinginan, dan penyimpanan pada suhu ruang selama 30 hari. Tahap ketiga yaitu karakterisasi NLC stabil meliputi nilai pH, vikositas, ukuran partikel, indeks polidispersi (PDI), potensial zeta (ZP) dan morfologi NLC. Hasil penelitian menunjukkan NLC stabil pada rasio lipid padat:lipid cair sebesar 5:5 sd. 9:1, rasio lipid:surfaktan adalah 1:4 sd.1:5, rasio lipid + surfaktan/air sebesar 65, 70, 75 dan 80%, pH pada kisaran 6,28±0,15 sd. 6,44±0,11, viskositas sebesar 18,17±0,29 sd. 26,83±1,61 cP, ukuran partikel sebesar 164,3±6,6 s.d. 340±2,0 nm, PDI sebesar 0,20±0,01 sd. 0,53±0,01, ZP sebesar (-21,25±0,01) sd. (-33,70±0,44) mV, dan memiliki morfologi bulat. Kesimpulannya, informasi tentang formulasi dan stabilitas NLC sebagai sistem pembawa senyawa bioaktif hidrophobik dapat digambarkan dengan baik. Formulation and Stability of Nanostructured Lipid Carrier Prepared from a Mixture of Palm Stearin and Palm OleinAbstractNanostructured Lipid Carriers (NLC) is a lipid-based delivery system using a matrix of solid and liquid lipids stabilized with surfactants, developed to facilitate the dispersion of hydrophobic bioactive compounds in hydrophilic systems. This study aimed to evaluate the formulation and stability of the NLC delivery system produced using palm stearin and palm olein as solid and liquid lipids as well as Tween 80 surfactant. As initial research, NLC formulations was done using the High Shear Homogenization and Ultrasonication using the ratio of solid:liquid lipids of 5:5 to 9:1% w/w, ratio lipid:surfactant as much as 1:3 to 1:5% w/w, and lipid+surfactant/water as much as 65, 70, 80 and 85% w/w. The second stage was testing the NLC stability against centrifugation, cooling, heating, and storage at room temperature for up to 30 days. The third stage was characterization of stable NLC i.e. pH, viscosity, particle size, polydispersion index (PDI), potential zeta (ZP), and NLC morphology. The results showed stable NLC at the ratio of solid:liquid lipids as much as 5:5 to 9:1, ratio of lipid:surfactant was 1:4 to 1:5, ratio of lipid+surfactant/water was 65, 70, 75 and 80%, pH value was 6.28±0.15 to 6.44±0.11, viscosity 18.17±0.29 to 26.83±1.61 cP, particle size was 164.3±6.6 to 340±2.0 nm, PDI was 0.20±0.01 to 0.53±0.01, ZP (-21.25±0.01) to (-33.70±0.44) mV, and had spherical morphology. As conclusion, the design of NLC as a delivery system for bioactive compounds was presented succesfully.
Co-Authors AA Sudharmawan, AA Abror, Darul Afifah, Siti Amaliah, Khusnatul Andini, Nesi Anti Angin, Regina Grasia Perangin Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Apriadi, Rimbawan Apriyadi, Rimbawan Arzeti, Varistra Ripana Ayu Pratama Putri, Diah Azizah, Btari Nur Azmiyati, Afifah Banin, Maghfirotin Marta Bernatal Saragih Bernatal Saragih Bernatal Saragih Candra Wahyuni Candrawargani, Devy Tri Carolina, Debi Chiril, Augustin Mustika Chusnul Hidayat dedi irawan Dewi, Aninda Adistyana Dewi, Tri Ratna Diana Ermawati Dilly Dessy Fauzyah Dwi Noor Tang Dwinanda R, Elvira Dyah Ari Susanti Eddy S Siradj Ella, Ella Widya RIzki Emmawati, Aswita F. Shoufika Hilyana Faitullah, Faitullah Fauziyah, Eni Febriyanti, Venta Fridya Oktavianti Soliviana Hadi Suprapto Hali, Ali Usman Hidayah, Khikmatul Hidayat, Khansa Fitria Latifa Hudawati, Nurul Husnul Khotimah Rustam Ibnu Rusydi Iddris Salam Indah Tri Jumiarti Isak Budi Setionugroho Islamiati, Eny Ismail, Khafid Johny Wahyuadi Soedarsono Junita, Nadia Kartika Sari Kartika Sari Khansa Fitria Latifa Hidayat Khusna, Cicin Amalia Kiki Puspitasari Krishna Purnawan Candra Kristina, Vienti Elisa Lalasari, Latifa Hanum Liana Sari, Nuri Mabruri, Efendi Maghfirotin Marta Banin Maghfirotin Marta Banin Mansur, Ali Marwati Marwati Masithoh, Fitria Nur Masitoh, Gustina Maulida Rachmawati Maulida Rachmawati Melati Kusuma Wardani Mohamad Arifin Muhammad Anas Ma'arif Muinah Fadhilah, Muinah Mujidin, Mujidin Munawar, M. Soleh Al Mustofa, M Iqbal Myrna Ariati, Myrna Natalie, Regina Safira Natasha, Nadia Chrisayu Ningsih, Dewi Andariya Ningtias, Dyah Ayu Nisa, Haerun Nisa, Yahdiatun Nita Dwi Astikasari Noor, M. Fauzan Nur Amaliah Nur Masitoh, Fitria Nur Rokhman Nurgiyantoro, Edi Nurrohmah, Meizza Nuryati, Ida Nuzula, Wenny Firdausin Panggulu Ahmad Ramadhani Utoro Pardi, Lasmono Permata, Aurel Priastyca Pinto, Juliana Gomes Prabowo , Sulistyo Prabowo, Sulistyo Priyono, Sigit Pujokaroni, Agustu Sholeh Putri, Annisa Ananda Putri, Ariesta Brinawaty Putri, Ella Wiyasa Qayyum, Abdul Rafika Rahmadani, Rafika Rahmawati, Rahmawati Ratri Retno Utami Ravita D, Nena Retnaningtyas, Erma Retno Palupi Yonni Siwi Ria Anggraeni Rifa'i, Muhamad Nanang Rina Juwita Riza Tsalatsatul Mufida Rohmani, Diah Tika Romijarso, Toni B. Romijarso, Toni Bambang Ronny Martien Ryzkyana, Cyntia Finda Safira Fadhila Safira, Liana Sagena, Uni W Sapay, Meni Mita Shanty Natalia Sholikah, Diah Imroatus Sinaga, Umi Teresia Siti Hardianti, Siti Solly Aryza Sri Raharjo Suharni Milenia Wati Suheni Suheni Sukmiyati Agustin Sumadi, Lalu Aditya Supitri, Eka Sutati, Sutati Syamsul Hadi Tahni'ah, Anti Tuszahroh, Nasifah Tuszahroh, Nasifah Utama, Dedi P. Utami, Siska Neeri Utami, Siska Neeri Vivie Sulastri Widhiatuti, Dhanik Rita Widuri, Erlina Estiyanti WIJAYANTI KUSUMA WARDHANI Winarti, Lilik Yadi, Yadi Yana Ulfah Yani Yani Yuliadini Puspita Yulian Andriani Yulian Andriyani Yulian Andriyani, Yulian Yuliani Yuliani Yuliani, Yuliani Zainal Arifin