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All Journal Warta IHP (Warta Industri Hasil Pertanian) Journal of Environmental Science and Sustainable Development Warta AKAB
Shinta Damerys Sirait, Shinta Damerys
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Pengembangan Pembuatan Santan Awet Dachlan, M.A.; Sutrisniati, Dwi; Sirait, Shinta Damerys
Warta Industri Hasil Pertanian Vol 1, No 1 (1984)
Publisher : Balai Besar Industri Agro

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Abstract

Pengembangan pembuatan santan awet dengan penambahan stabilisator, bahan kimia pengawet dan perlakuan pemanasan/sterilisasi telah dilakukan. Santana wet dibuat dengan cara memarut daging buah kelapa tanpa testa yang telah diblanching dalam air mendidih selama 1 menit. Ekstraksi santan dilakukan dengan memeras campuran parutan kelapa dan air dengan perbandingan 1:3. Cream dipisahkan dengan cara mendinginkan santan dalam ruang pendinginan (cooler) selama 1 malam. Sebagai stabilitator digunakan campuran CMC 1% dan tween 80,0,1%. Bahan kimia pengawet yang digunakan adalah natrium metabisulfit 500-600 ppm, yang ditambahkan sebelum santan dipanaskan. Sterilisasi dilakukan pada suhu 1150C (10 lbs) dan 1210C (15 lbs) selama 60-70 menit. Pengemasan santan awet dilakukan dalam botol jar dan dan kaleng, isi 400 g. Pengamatan dilakukan secara organoleptik terhadap warna, aroma, rasa dan kekentalan, dengan menggunakan “hedonic scale”. Hasil pengamatan menunjukan bahwa semua perlakuan yang dicoba dapat menghasilkan santan awet dengan rasa, warna dan aroma yang dapat diterima oleh konsumen. Penambahan natrium metabisulfit menghasilkan santan dengan warna yang lebih putih. Tetapi aroma dan rasanya kurang disukai oleh konsumen. Penambahan stabilisator CMC 1%+tween 80,0,1% dan sterilisasi pada suhu 1150C (10 lbs) selama 60 menit menghasilkan santan dengan rasa dan aroma terbaik.
LOCAL HERBAL UTILITY IN SUPPORTING SOME PEOPLE HEALTH SUSTAINABILITY Sirait, Shinta Damerys; Hutasoit, Nicolas M. P.
Journal of Environmental Science and Sustainable Development Vol. 4, No. 1
Publisher : UI Scholars Hub

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The efficacy of noni juice (Morinda citrifolia L) for health is very diverse, and has been known for thousands of years. Noni fresh juice contains a relatively high concentration of vitamin C (ascorbic acid) and scopoletin which is known as an important antioxidant and a herbal compound having multy efficasies for health, repectively. Recently, many processed juice products have been widely offered in Indonesia either as medical products or nutritious drinks in liquid and solid forms stored at cold or room temperature for a relatively long period of time, however no one of these products could show the amount of active compound after storage. Vitamin C and scopoletin in noni juice could be changed during storage. This study was aimed at investigating the effects of storage temperature and time on the vitamin C and scopoletin concentration of noni juice. It was conducted at Food Laboratory, AKA Polytechnic Bogor, Indonesia, and the noni juice investigated was packed in plastic containers/cups and stored either at room temperature of 28 oC or in a refrigerator having a temperature of 6oC. The investigation was carried out for 3 (three) parameters i.e pH, vitamin C and scopoletin contents. From data obtained, it can be concluded that there were a decrease of scopoletin and vitamin C concentration remarkably, while pH value was relatively stable (between 4.5 to 6.2) during storage of noni juice, either at room temperature or cold temperature. However, there was still a remarkable amount of scopoletin concentration after 10 weeks of storage (14.21 mg/ liter), that was more than 50 percent of its origin (26,93 mg/liter), fresh noni juice, contrarily vitamin C was almost no more available in the juice after 4 weeks of storage either at room temperature or cold temperature. This vitamin C might not decrease only as a result of oxidation but mostly also because of its proton release and develop a buffer solution, as indicated by the pH stability during storage.
Antioxidant and Antibacterial Assay of Virgin Coconut Oil-Olive Oil Blend Rawiningyas, Sotya; Djasmasari, Wittri; Yuliana, Eva; Supriatna, Dadang; Sirait, Shinta Damerys; Permana, M.Si., Dr. Anita Herawati
Journal Warta AKAB Vol 49, No 2 (2025): Desember 2025
Publisher : Politeknik AKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55075/wa.v49i2.293

Abstract

Virgin coconut oil (VCO) has bioactivity that benefits health, such as lowering cholesterol, anti-inflammatory and antibacterial. Antibacterial properties of VCO related to the content of lauric acid. However, VCO has a poor physicochemical resistance. One way to improve the quality of VCO is to add antioxidant compounds, such as olive oil (OO), which has high antioxidants. This study used a blend of VCO and OO with 10% OO composition (OO10). The addition of olive oil resulted in a lower IC50 of the VCO-OO blend (41,666 ppm) compared to the pure VCO (125,000 ppm), thus suggesting that the VCO-OO blend has higher antioxidant capacity. However, neither VCO, OO nor OO10 blend showed antibacterial activity against Escherichia coli and Staphylococcus aureus.
Co-Authors Dadang Supriatna Djasmasari, Wittri Dwi Sutrisniati, Dwi HUTASOIT, NICOLAS M.A. Dachlan, M.A. Permana, M.Si., Dr. Anita Herawati Rawiningyas, Sotya Yuliana, Eva