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All Journal Jurnal Agrisa Itepa : Jurnal Ilmu dan Teknologi Pangan
Ni Luh Putu Ravi Cakswindryandani
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology

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ENKAPSULASI EKSTRAK BUMBU GENEP MENGGUNAKAN TWEEN 80 SEBAGAI PENGEMULSI Ni Luh Putu Ravi Cakswindryandani; Ryan Pieter Imanuel Nalle; Agustina Etin Nahas; Siska Elvani
JURNAL AGRISA Vol 12 No 1 (2023): Jurnal Agrisa
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/agrisa.v12i1.10970

Abstract

Genep is a Balinese spice that is usually served for all Balinese dishes and is usually served in a wet form. Genep seasoning must be used until finished because it has a short shelf life. Genep seasoning is composed of turmeric, ginger, kencur, galangal, onion, garlic, pepper, coriander, candlenut, nutmeg, chili, shrimp paste, and salt. The content of bioactive compounds derived from the ingredients used makes genep seasonings susceptible to oxidation processes that result in decreased quality and shelf life of genep seasonings. This must be prevented by applying technologies such as encapsulation to increase the weakness of seasonings in the wet form. Genep seasoning is extracted to look for useful bioactive compounds and then encapsulated to maintain product quality. This study used concentration of Tween 80 as an emulsifier including 0%, 0.5%, 1%, 1.5%, and 2%. The best genep seasoning extract obtained from the best treatment was encapsulated using maltodextrin and the addition of tween 80 as a treatment that significantly affected yield, water content, solubility, color, and encapsulation efficiency. Encapsulation produces a brownish-yellow and bright product with a yield of 87,36%, a moisture content of 5.92% w / w, solubility of 94.23% w / k, brightness value (L *) 39.39, and an encapsulation efficiency of 83,83%. Tween 80 concentration is very influential on the characteristics of the even seasoning extract encapsulate where the higher Tween 80 concentration is able to increase yield, solubility, color brightness, encapsulation efficiency, and reduce water content.
Aktivitas Antioksidan dan Profil Fitokimia Daun Kopi Kering Coffea arabica L. Ni Luh Putu Ravi Cakswindryandani; Ryan Pieter I Nalle; Zainal Abidin; Yuliana Tandi Rubak
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p02

Abstract

Arabica coffee is one of the mainstay commodities in the Manggarai region Nusa Tenggara Timur and has been widely known for its distinctive taste. Arabica coffee produced in the Manggarai region consists of three types, namely Manggarai arabica coffee, Yellow caturra coffee, and Juria coffee. While the utilization of Arabica coffee plants in Manggarai primarily focuses on coffee beans, other parts, such as leaves, have not been widely processed. Coffee leaves are rich in antioxidants, including phenols, flavonoids, saponins, tannins, and caffeine, which can provide functional benefits if processed. One potential use for coffee leaves is as an ingredient in herbal drinks. The drying process is crucial in herbal drink production as it affects the antioxidant and phytochemical content of coffee leaves. Therefore, this study aims to assess the antioxidant activity, antioxidant capacity, total phenolic content, tannin, and caffeine levels in dried coffee leaves from the three coffee variants for use in herbal drinks. Results showed that drying fresh of three variants of Manggarai arabica coffee in an oven at 60°C for 8 hours increased their antioxidant activity and capacity, as well as total phenol, tannin, and caffeine levels. The IC50 values (a measure of antioxidant activity) for Manggarai arabica coffee, Yellow caturra, and Juria dried leaves were 1121.43 ppm, 1423.66 ppm, and 1798.12 ppm, respectively. These results indicate that while processing fresh coffee leaves enhances their antioxidant activity, Manggarai coffee leaves exhibit weak antioxidant activity. Furthermore, the different coffee leaves variants did not significantly affect (P > 0.05) antioxidant activity, antioxidant capacity, or total phenolic content in dried coffee leaves. However, the tannin and caffeine levels in dried Manggarai arabica coffee leaves were significantly different (P < 0.05) compared to those in dried Juria coffee leaves.
Co-Authors Agustina Etin Nahas Ryan Pieter I Nalle Ryan Pieter Imanuel Nalle Siska Elvani Yuliana Tandi Rubak Zainal Abidin