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Journal : Jurnal Pengembangan Agroindustri Terapan

 1 
AN ANTIDIABETIC ACTIVITIES OF CINNAMON EXTRACT IN MICE BY THE METHOD OF INDUCTION OF ALLOXANE M. Perdiansyah Mulia Harahap; Subeki Subeki
Jurnal Pengembangan Agroindustri Terapan Vol 1 No 1 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v1i1.2657

Abstract

Diabetes mellitus or sugar disease is a metabolic disease with hyperglycemia characteristics that occur due to abnormalities in insulin secretion, insulin work, or both are currently experienced by many Indonesian people. Based on Basic Health Research in Indonesia, diabetics have increased significantly over the past five years.  In 2013, the prevalence rate of diabetes in adults in Indonesia itself, based on the latest data from the 2018 Basic Health Research, in general the prevalence rate of diabetes in adults reached 6.9% and in 2018 the figure increased to 8.5%. This study aims to analyze the antidiabetic activity of cinnamon extract in alloxane-induced mice and the content of bioactive compounds that have antidiabetic activity. Cinnamon extract was carried out by maceration using 96% methanol compounds for 4 weeks followed by ethyl acetate extraction 4 times. Purification was performed using chromatographic columns with solvents CHCl3, 3% MeOH-CHCl3, 20% MeOH-CHCl3, MeOH. Each purification fraction was tested In Vivo on mice. The test results showed that cinnamon powder extract at a fraction of MeOH-CHCl3 3% can significantly reduce blood glucose levels compared to the control treatment of 113: 392  (mg/dL).
THE ANALYSIS OF COCOA FERMENTATION WITH THE ADDITION OF YEAST AND LACTIC ACID BACTERIA Analianasari Analianasari; M. Perdiansyah Mulia Harahap Hutasuhut; Deary Amethy Zahrotinufus Joen
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2896

Abstract

Abstract One of the factors that affect the quality of cocoa beans is post-harvest handling such as the fermentation process. Fermentation plays an important role in determining the final quality of dried cocoa beans. Chocolate flavors can be produced from microbial fermentation from high-quality cocoa bean raw materials by utilizing microbes. This study aims to calculate the number of microbes at the beginning and end of the cocoa bean fermentation process, observing the pH value, temperature, and color of cocoa beans. The treatment carried out is a fermentation variation consisting of: (1) natural fermentation or without the addition of microorganisms; (2) controlled fermentation with the addition of microorganisms consisting of Saccharomyces cerevisiae, Lactic Acid Bacteria simultaneously added at the beginning of fermentation. The addition of microorganisms is 106 CFU / 1kg of cocoa beans each. Fermentation is carried out in a fermentation box with a capacity of 1 kg of fresh cocoa, at room temperature (33-35oC), for 4 days. The analysis carried out includes calculating the number of microbes at the beginning and end of fermentation, measuring pH, and organoleptic observations of the color of fermented cocoa beans. The results of the experiment can be concluded that there is an increase in the addition of mixed inoculum (Saccharomyces cerevisiae and Lactobacillus lactis) affecting the influence of chemical changes of the substrate during fermentation; the temperature value in cocoa fermentation ranges from 30 – 32 oC, the pH value in cocoa fermentation does not have a significant increase; and the color of cocoa beans from mixed inoculum fermentation is close to good with a dominant brown color against purple
KARAKTERISTIK MINUMAN HERBAL BUAH MANGROVE DAN JAHE DALAM PEMBUATAN MINUMAN HERBAL Marantika, Mega; Gina Putri, Pridata; Mulia Harahap, M Perdiansyah; S, Giffary Pramafisi
Jurnal Pengembangan Agroindustri Terapan Vol 3 No 1 (2024)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v3i1.3309

Abstract

Mangrove merupakan tanaman yang subur dan mendominasi di sekitar kawasan pesisir pantai. Salah satu potensi dalam memanfaatkan potensi buah mangrove adalah pembuatan minuman herbal. Metode penelitian yang digunakan pada penelitian ini yaitu menggunakan rancangan acak lengkap (RAL). Pengujian yang dilakukan berupa uji kadar air, uji kadar abu, uji organoleptik, dan uji aktivitas antioksidan. Hasil dari uji kadar air sebesar 1,87 – 1,15%, uji kadar abu sebesar 0,16 – 0,12%, uji organoleptik dengan formulasi terbaik yaitu formulasi E dengan perbandingan 30 g bubuk buah mangrove dan 20 g gula semur jahe merah, dan uji aktivitas antioksidan sebesar 1881,23 µg / mL. 2. Karakteristik fisiko kimia bubuk buah mangrove dan jahe merah secara fisik berdasarkan warna menghasilkan warna coklat, tekstur yang halus, serta aroma dan rasa yang khas buah mangrove dan jahe. Dengan kadar antioksidan sebesar 1881,23 µg / mL
KAJIAN KARAKTERISTIK FISIK DAN KIMIA AGROINDUSTRI KERUPUK IKAN LELE (Clarias batrachus) DENGAN PENAMBAHAN TEPUNG PORANG (Amorphophallus muelleri blume) Rahmawati, Suci Hardina; Putra, Muhammad Apandi; Fahrulsyah, Fahrulsyah; Harahap, M Perdiansyah Mulia
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 2 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i2.3244

Abstract

Tepung porang dari umbi porang (Amorphophallus muelleri blume) memiliki kandungan serat pangan larut yang strukturnya mirip dengan pectin atau disebut juga glukomanan dengan kandungannya sebanyak 67%. Menurut salah satu petani porang di lampung selatan menyebutkan bahwa ekspor porang di berhentikan karena kualitas porang di Indonesia kurang baik. Oleh karena itu penelitian ini memanfaatkan porang untuk diambil tepungnya guna bahan campuran kerupuk ikan lele. Adapun tujuan penelitian ini adalah untuk mengetahui karakteristik kerupuk ikan lele baik secara sensori maupun proksimat. hasil yang telah dicapai pada penelitian ini pengolahan kerupuk ikan lele dengan penambahan bahan dasar tepung porang diuji dengan parameter organoleptik dan proksimat yaitu : Uji proksimat sampel kontrol pada kadar air 9,3865, kadar abu 6,0316, lemak 0,3452, protein 3,5992, serat kasar 1,2993, dan karbohidrat 80,6374 dan pada sampel produk kadar air 10,3687, kadar abu 5,7409, lemak 0,4752, protein 4,7991, serat kasar 1,5307, dan karbohidrat 78,6252. Uji organoleptik sampel kontrol warna rata-rata 2,3=23 penilaian panelis biasa sedangkan sampel produk warna 2,8=28 penilaian panelis suka, sampel kontrol aroma rata-rata 2,2=22 penilaian panelis biasa sedangkan sampel produk aroma 2,8=28 penilaian panelis suka, sampel kontrol tekstur rata-rata 2,3=23 penilaian panelis biasa, sedangkan sampel produk tekstur 2,9=29 penilaian panelis suka, sampel kontrol rasa rata-rata 2,3=23 penilaian panelis biasa, sedangkan sampel produk rasa 3=30 penilaian panelis suka.
Co-Authors Agassi, Taufik Nugraha Analianasari Analianasari Azalia, Ailsa Azalia, Ailsa Ailsa Deary Amethy Zahrotinufus Joen Fahrulsyah, Fahrulsyah MARANTIKA, MEGA Mudinillah, Adam ningtyas, Kurnia rimadhanti Nurma Pratiwi Pridata Gina Putri Putra, Muhammad Apandi Putri, Pridata Gina rahmawati, suci hardina S, Giffary Pramafisi Salsabila, Syifa Sarono Soeherman, Giffary Pramafisi Subandi Subandi Subeki Subeki