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All Journal JURNAL SAINS PERTANIAN EQUATOR agriTECH E-Dimas: Jurnal Pengabdian kepada Masyarakat Indonesian Food and Nutrition Progress Poltekita : Jurnal Ilmu Kesehatan FoodTech: Jurnal Teknologi Pangan

Yohana Sutiknyawati Kusuma Dewi

Department Of Food Science And Technology, Tanjungpura University, Indonesia

Author-ID : 6430337

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Articles

Karakteristik Fisiko – Kimia Dan Sensori Minyak Goreng Sawit Aromatik Terinfusi Kulit Batang Pohon Kulim (Scorodocarpus Bornensis) Dzul Fadly; Yohana S.K. Dewi
Poltekita : Jurnal Ilmu Kesehatan Vol. 15 No. 2 (2021): August
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v15i2.492

Pohon kulim (Scorodocarpus borneensis Becc.) atau dikenal dengan pohon bawang hutan adalah tanaman indigenous Kalimantan atau Borneo yang memiliki aroma bawang putih. Bagian-bagian tananaman ini berpotensi untuk dikembangkan sebagai bahan baku pembuatan minyak aromatik. Penelitian ini bertujuan untuk mengidentifikasi karakteristik fisiko-kimia, serta tingkat penerimaan sensori minyak goreng sawit aromatik yang dikembangkan dari minyak sawit goreng yang terinfusi kulit pohon kulim. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 6 konsentrasi kulit pohon kulim. Preparasi minyak aromatik dilakukan dengan metode infusi kulit pohon kulim, dengan konsentrasi 1%, 2%, 3%, 4%, 5%, dan 6% terhadap minyak goreng sawit. Sediaan minyak goreng sawit aromatik memiliki kandungan asam lemak berkisar antara 0,063±0,015% hingga 0,100±0,008% dan bilangan peroksida berkisar antara 6,05±0,56% hingga 7,02±0,42%. Nilai asam lemak dan bilangan peroksida cenderung menurun dengan adanya peningkatan kulit batang pohon kulim. Penambahan kulit pohon kulim dengan konsentrasi 1-6 % memiliki nilai viskositas berkisar antara 58,3-69,9 Cp. Pada parameter penerimaan sensori, penambahan kulit batang pohon kulim mengakibatkan adanya peningkatan penerimaan aroma, namun menurunkan penerimaan warna dibandingkan dengan minyak sawit goreng nonaromatik. Dengan demikian, maka kulit batang pohon kulim berpotensi sebagai bahan pembuatan minyak aromatik.

Aktivitas Antioksidasi Ekstrak Fenol Umbi Sarang Semut (HYDNOPHYTUM SP.) Pada berbagai Suhu Penyeduhan Yohana S.K. Dewi; Dominika Dominika
agriTECH Vol 28, No 2 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Antioxidant activity of Sarang Semut tubers (Hydnophytum sp.) extracts toward stepping treatments was investigated. Powder of sarang semut tubers was diluted in 200 ml of distilled water then its being subjected to stepping treatment of three different treatments: cooked at 60, 80 and 100 °C for 2, 4 and 6 minutes. Effect of stepping treatment of Sarang Semut tuber juices on the antioxidant activity and the total phenol contents was investigated. Antioxidant activity of Sarang Semut tuber juices was estimated according to DPPH methods. The total phenol content in the tuber juices was measured with Folin-Ciocalteu reagent using gallic acid as a standard. The results showed that stepping treatment did not affect antioxidant activity of Sarang Semut tuber juices. Stepping treatment of Sarang Semut tuber juices at 100 °C exhibited the highest total phenol contents.ABSTRAKAktivitas antioksidasi ekstrak umbi sarang semut (Hydnophytum sp.) telah diteliti pada berbagai suhu penyeduhan. Serbuk umbi sarang semut (2,5g) diseduh dalam akuades yang telah dipanaskan pada suhu 60,8 dan 100 °C selama 2,4, dan 6 menit. Pengaruh perlakuan penyeduhan terhadap serbuk sarang semut diuji aktivitas antioksidasi dan kand- ungan total fenol. Pengujian aktivitas antioksidasi dengan metode DPPH dan kandungan total fenol dengan metode Folin Ciocalteou dengan standar asam galat. Hasil penelitian menunjukkan perlakuan penyeduhan tidak mempengar- uhi aktivitas antioksidasi serbuk sarang semut. Suhu penyeduhan 100 °C menghasilkan kandungan total fenol umbi sarng semut tertinggi.

Aktivitas Antioksidan Ekstrak Aloe vera sebagai Penangkal Radikal Dewi Y.S.K.; Tranggono Tranggono; Sri Raharjo; Pudji Hastuti
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Antiradical activity of Aloe vera extracts was studied in vitro systems. Cloudy and Clarified of Aloe vera extracts exhibited marked activity on inhibition of linoleic acid peroxidation. At a concentration of 0,15 mg, Cloudy extracts exhibited higher antioxidant activity (60,16 %) than Cloudy extracts (53,30 %). Moreover, the antioxidant activity of Clarified extracts was increased affected by the concentation in the system. Increasing the concentration of Cloudy extracts up to 0,60 mg in the system did nor alter of antoxidant activity (P 50,05). Increasing' of the concentration of activated carbon (0,00 to 0,50 % and 1,00 to 2,00 %) used for clarification of Aloe vera was produced significanly decrease in scavenging 1,1-dipheny1-2- pictylhydrazyl (DPPH) free radical activity. Scavenging of free radical activity of Cloudy extracts was not affected by the concentration of extract in the system. Increasing the concentration of Clarifed Aloe vera extracts from 2,50 mg to 5,0 mg. in liposome systems was produced significantly higher of inhibitory malondyaldehyde formation than the concentration of 0,50 mg and 1,25 mg (P :50,05). Base of these results, termination of free radical reactions in Cloudy and Clarified of Aloe vera extracts is responsible for the antioxidant activity of Aloe vera extracts.

Peningkatan Daya Saing Lokal dengan Tembikar dari Desa Kumba Kabupaten Bengkayang Kalimantan Barat Oke Anandika Lestari; Yohana S. K. Dewi; Candra Wasis Agun
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 12, No 4 (2021): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v12i4.4211

Desa Kumba yang berbatasan langsung dengan Srawak Malaysia merupakan salah satu desa di Kecamatan Jagoibabang Kabupaten Bengkayang. Penduduk Desa Kumba umumnya memiliki lahan karet, dimana bijinya hanya menjadi limbah karena tidak termanfaatkan. Oleh sebab itu, melalui pengabdian kepada masyarakat ini bertujuan meningkatkan daya saing lokal Desa Kumba melalui pemanfaatan biji karet yang diolah menjadi tempe atau biasa disebut Tembikar (tempe biji karet). Khalayak sasaran merupakan PKK Desa Kumba dengan target meningkatkan pengetahuan mengolah limbah biji karet menjadi olahan pangan Tembikar yang dapat dikonsumsi. Pada saat awal kegiatan seluruh (100%) khalayak sasaran belum pernah mengolah biji karet menjadi tempe. Namun demikian setelah kegiatan pelatihan menunjukkan peningkatan pengetahuan yaitu 100% khalayak sasaran tertarik untuk membuat tembikar, dan melalui proses monitoring 74% khalayak sasaran telah menghidangkan tembikar di meja makan. Tembikar di desa Kumba berpotensi dikembangkan menjadi produk unggulan daerah yang dapat dipasarkan ke negara tetangga. Tembikar mampu meningkatkan daya saing limbah karet dari Desa Kumba Kabupaten Bengkayang Kalimantan Barat.

Isolation and Identification of Antiradical and Anti-photooxidant Component of Aloe vera chinensis Yohana S. Kusuma Dewi; Tranggono Tranggono; Sri Raharjo; Puji Hastuti
Indonesian Food and Nutrition Progress Vol 12, No 1 (2005)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.30

A potent antiradical and antiphotooxidant compound from Aloe vera chinensis was investigated. The results indicated that the methanolic extracts produced stronger antiradical and antiphotoaxidant activity also gave higher yields of extract than other organic solvents. Silica gel column separated methanolic extracts into five fractions. Of the five fractions, fraction II possessed significant antiradical activity (70.2 % inhibition on free radical DPPH) and its showed significant antiphotooxidant activity (60.1 % inhibition on hydroperoxide formation). Subsequently, fraction II was separated into eight subfractions by silica gel column. The sub fraction II-b exhibited stronger antiradical and antiphotooxidant activity than others and showed a single spot in thin layer chromatography Silica gel 60 F254 plates. On the basis of mass spectrophotometry in combination with reversed phased, high performance chromatography, this compound has been identified as 1,8 dihydroxy-3- hydroxymethylanthraquinone (Aloe emodin).

The Study of Citrus Peels (Citrus amblycarpa) Mass Ratio Substitution on Physicochemical of Rich-Antioxidant of Liang Tea Yohana S. K. Dewi
Poltekita : Jurnal Ilmu Kesehatan Vol. 16 No. 2 (2022): August
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v16i2.1439

The purpose of this study was to obtain the mass ratio substitution of citrus peel in the rich-antioxidant of liang tea formulation which produced the best physicochemical characteristics. The ingredients for making rich-antioxidant of liang tea are dried herbal plant ingredients consisting of muje leaves (D. chinensis), nanas kerang leaves (Tradescantia spathacea Sw.), origanum leaves (Origanum vulgare Wilder), pandan leaves (Pandanus amaryllifolius), stem bark from Secang wood (Caesalpinia sappan), midrib skin from Lidah Buaya (Aloe vera chinensis) and jeruk sambal peels (Citrus amblycarpa) with mass ratios according to treatment. The treatment was in the form of mass ratio of liang tea and citrus amblycarpa peel (100:0; 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60). Parameters to observed are physical characters include color, pH and chemical characters include qualitative phytochemical testing, vitamin C content, total phenol content, total flavonoid content and antioxidant activity with DPPH inhibitory activity. The results showed that the formulation of the mass ratio of liang tea: citrus peel 70:30 had the highest total phenol content, total flavonoid and antioxidant activity (63,82 ± 3,70 mg GAE/g ext, 47,73 ± 4,34 mg QE/g ext and 83,28 ± 1,99 % respectively). The formulation liang tea and citrus peel with mass ration 60:40 showed the highest pH value (6,89 ± 0,04. The colour of tea formulation of liang tea and citur peel with mass ratio 70:30 showed colour characteristics are *L value (32,07 ± 0,06), *a (2,03 ± 0,06), *b (0,6 ± 0),*C (2,53 ± 0,06) and *h (15,23 ± 1,04).

Milk Powder Formulation Based on Durian Seed Flour, Cocoa, Wild Honey “Tikung” and Creamer Ester Apriani UT; Yohana S.K. Dewi; Tri Rahayuni
FoodTech: Jurnal Teknologi Pangan Vol 5, No 1 (2022): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i1.57342

Durian seed flour has nutritional value as a food but until now extract of durian seed only to make a powder. The nutritional content of durian seeds has the potential as an ingredient for making milk especially milk powder so that it can be stored for a long time. The purpose of this study was to obtain a durian seed flour formulation that produces the best physicochemical and organoleptic characteristics of milk powder. The method used was a randomized block design with one factor consisting with 4 formulations. The formulation of milk powder that it made of durian seed flour, cocoa powder, vegetable creamer, honey, carboxymethyl cellulose, lecithin and water showed the best chemical and sensory characteristics. The milk powder has a water content of 6.59%; total soluble solids 10.50 °Brix; ash content 3.26%; protein content 7.73%; fat content 25,742%. The sensory characteristics of milk powder have acolor 4.17 (prefer); taste 3.23 (like); fragrance 3.73 (like); and overall likes 3.60 (likes).

Kandungan Nutrisi, Aktivitas Antioksidan dan Karakter Sensori Liang Teh Pada Berbagai Penambahan Sari Jeruk Sambal Pada Liang Teh Yohana Sutiknyawati Kusuma Dewi
FoodTech: Jurnal Teknologi Pangan Vol 6, No 1 (2023): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i1.66211

Tea is a popular drink consumed in Pontianak City, Indonesia. One type of tea served commercially in Pontianak City, Indonesia, consists of a mixture of muje leaves, pineapple shells, oregano leaves, aloe vera skin, pandan leaves as a tea ingredient and secang as a tea ingredient, with a certain ratio. The trend of flavors in tea with a typical Pontianak ocitrus flavor such as Citrus amblycarpa that it “jeruk sambal” is locally name, is interesting to study. The purpose of this study was to determine the nutritional content, antioxidant activity and sensory characteristics of tea leaves in various additions of orange and chili sauce. There were seven concentration formulations of adding chili orange juice (0 ; 0.5 ; 1.0 ; 1.5; 2.0 ; 2.5 and 3.0) % to the tea liang formula used in this study. The observed variables were vitamin C content, pH, antioxidant activity and sensory characteristics. The results showed that the content of vitamin C, pH and antioxidant activity were affected by the concentration of the addition of orange chili juice. The content of citamin C ranged from 11.88 ± 0.21 to 23.41 ± 0.34 mg/100 ml, the pH ranged from 4.16 ± 0.26 to 6.52 ± 0.12 and the resulting activity was 45 .61 ± 0.41 to 60.03 ± 1.41 % for DPPH radical inhibition. The sensory characteristics of the resulting tea burrows do not affect the aroma but affect the color and taste. Based on the results of the study it was found that the addition of 0 to 3% chili orange juice to the tea liang formulation could increase the vitamin C content, lower the pH and antioxidant activity but only affect the color and taste and not affect the aroma.

PENGARUH EKSTRAK FENOLIK DAUN BAWANG HUTAN (Scorodocarpus borneensis) TERHADAP KERUSAKAN MINYAK KEDELAI - Riyanto; Yohana Kusuma Dewi; Eva Mayasari
Jurnal Sains Pertanian Equator Vol 6, No 1 (2017): April 2017
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v6i1.19745

Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak fenolik daun bawang hutan terhadap kerusakan minyak kedelai. Penelitian ini menggunakan rancangan acak lengkap dengan enam perlakuan, yaitu 0 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm dan BHT 200 ppm sebagai kontrol positif. Penelitian dilakukan dengan maserasi daun bawang hutan menggunakan pelarut etanol 96% : aquadest (70:30 v/v) selama 24 jam dan pelarut diuapkan. Setelah itu ekstrak ditambahkan ke minyak kedelai sesuai perlakuan dan minyak dipanaskan dalam oven selama tiga jam dengan suhu 1800C. Parameter pengamatan pada ekstrak adalah rendemen, kadar air dan total fenol, sedangkan parameter kerusakan minyak kedelai adalah asam lemak bebas. Hasilnya menunjukkan bahwa ekstraksi bawang hutan menghasilkan rendemen 5,76%, kadar air 24,5%, total fenol 101,34 mgGAE/g dan konsentrasi ekstrak daun bawang hutan terbaik terhadap kerusakan minyak kedelai adalah 300 ppm dengan asam lemak bebas 0,13%. Kata kunci : daun bawang hutan, konsentrasi ekstrak, kerusakan minyak

PENAMBAHAN KULIT BATANG POHON BAWANG HUTAN (Scorodocarpus borneensis Becc) TERHADAP KUALITAS GULA KELAPA sari wahyuni fitri; Yohana S Kusuma Dewi; dwi raharjo
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): October
Publisher : Universitas Tanjungpura

Traditionally, palm sugar was processed by evaporation of sap coconut which was added to stem bark of Vatica leucocarpa. However, now its rarely found, so that the alternative substitute for Vatica leucocarpa with stem bark of wood garlic. The goal of this research was to determine the quality palm sugar that was processed by addition of wood garlic stem bark. The research design was used a randomized block design. The treatments of stem bark concentration were stem bark of wood garlic 1; 2; 3; 4; 5; and 6 g /l of nira, and stem bark of Vatica leucocarpa 3 g/l of nira, each treatments have 4 replications. Characteristics produced of the sap were a pH of 5,15 and the total soluble solid of 16,28obrix. The characteristics of palm sugar include water content (7,42%), ash (1,05%), total acidity (0,07%), total dissolved solids (81,25obrix) and the sensory characteristics include color 3,48 (brown), texture 3,72 (hard) and taste 3,72 (sweet). The result showed that the best quality of palm sugar was produced by addition stem bark of wood garlic 2 gr/l of sap.

Co-Authors - Riyanto Candra Wasis Agun Dominika Dominika Dwi Raharjo Dzul Fadly Ester Apriani UT Eva Mayasari Oke Anandika Lestari Pudji Hastuti Puji Hastuti sari wahyuni fitri Sri Raharjo Sri Raharjo Tranggono Tranggono Tranggono Tranggono Tri Rahayuni

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