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All Journal Agrointek Jurnal Keteknikan Pertanian Tropis dan Biosistem TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Nusantara Science and Technology Proceedings SINTA Journal (Science, Technology, and Agricultural) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan
Ulya Sarofa
Departement Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Veterinary

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Journal : nusantara science and technology proceedings

 1 
Optimization of Biscuit from Pedada Fruit and Purple Sweet Potato Flour Jariyah; Ulya Sarofa; Nurul Absyah Wahyuningtyas
Nusantara Science and Technology Proceedings 1st International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2020.0509

Abstract

Biscuits are foods made from wheat flour with the addition of other food ingredients. It is made through the process of heating and printing. The characteristics of biscuits are generally determined by their crisp texture. One of its ingredients is Pedada fruit flour (PFF) which has high dietary fiber content. It serves as a complement when added to purple sweet potato (PSP) flour with a high source of anthocyanin and antioxidants. The purpose of this study is to optimize the effect of the proportion between PFF and PSP flour on product quality. The research method used was the Response Surface Methodology (RSM) code. The experimental level values were: +1,414(17.5:100); +1(15:95); 0(10:90); -1(5:85); and -1,414(2.5:80). Furthermore, the research designs between PSP flour to PFF were: (85:5); (95:5); (85:15); (95:15); (90:10); (90:10); (90:10); (90:10); (90:10); (90:2.5); (90:17.5); (80:10); and (100: 10). The data obtained were analyzed using the Expert Design 10.0 analysis. The results showed that the best treatment was in the proportion of PFF to PSP flour having a value of (90:10). This produced biscuits with criteria of: 6.18% of moisture; 2.63% of ash; 0.87% of fat; 3.26% of protein; 2.15% of crude fiber; 1.65% of antioxidant; breaking strength 7.43N; color L*34.0; color a*17.4; and color b*10.8. The optimum solution table obtained was level 2.5, and 99.88 for PFF and PSP flour respectively.
Characteristics of Marshmallow from a Mixture of Watermelon Albedo (Citrullus vulgaris Schard) and Rosella Flower (Hibiscus sabdariffa) Extract with The Addition of Gelatin Ulya Sarofa; Andre Yusuf Trisna Putra; Lupita Khatty Indah Napitupulu
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Watermelon albedo is a food waste that still has nutrients that can be used. The presence of nutritional compounds causes watermelon albedo potential to be processed into marshmallow products. The addition of rosella flower extract was expected to improve the sensory properties of the marshmallow. This study aims to determine the effect of the ratio of watermelon albedo juice to the rosella flower extract and the impact of the addition of gelatin on the characteristics of marshmallows. This study used a completely randomized design (CRD) with two factors, namely the proportion of watermelon albedo juice: rosella flower extract (60:40, 70:30, 80:20) and the addition of gelatin (10%, 12%, 14%). The data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan's test (DMRT). The best treatment was obtained in the treatment of the proportions of watermelon albedo juice: rosella flower extract (70:30) with the addition of 14% gelatin which produced marshmallows with a characteristic moisture content of 24.33%; ash content 1.06%; vitamin C content 16.67 mg/100g; antioxidant activity 19.56%; reducing sugar content of 23.15%; hardness 1.07 N; lightness -15,7; redness 5,45; yellowness 0,95 the average value of color preference is 3.50 ( like); aroma 3.45 ( rather like); taste 2.95 (neutral); and texture 3.85 ( like).
Characteristics of Fruit Jelly Candy (Study of The Proportion of Siwalan Juice (Borassus flabellifer) and Beetroot (Beta vulgaris L) Juice with Sorbitol Addition) Ulya Sarofa; Ratna Yulistiani; Dianti Alfiana; Rani Ismuningtyas
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2739

Abstract

Siwalan is a local fruit that has nutritional content and has not been processed. The addition of beetroot root juice to the siwalan jelly candy was expected to improve sensory and chemical characteristics such as increasing antioxidant activity. This study aims to determine the effect of the proportion of siwalan juice: beetroot juice and the addition of sorbitol on the characteristics of the siwalan fruit jelly candy. This study used a completely randomized design (CRD) with a two-factor factorial pattern. The first factor was the proportion of siwalan juice: beetroot juice (90:10, 80:20, and 70:30). While the second factor was the addition of sorbitol 50%, 60%, and 70%. The data obtained were tested using ANOVA and continued with the DMRT test. The results showed that the treatment of siwalan juice: beetroot juice (90:10) with a sorbitol concentration of 70% was the best treatment with a water content value of 14.33%, ash content 1.09%, vitamin C content 8.75 mg/100g, antioxidant activity 56.63%, total phenol 7.41 mg TAE/gr, gel strength 13.13 N, and organoleptic test including color 4.68 (slightly like), taste 4.72 (slightly like), aroma 3.92 (slightly like), texture 3.68 (slightly like).
Effect of Type and Concentration of Acid on Chemical Characteristics of Mexican Petunia (Ruellia simplex C. Wright) Flower Extract Ulya Sarofa; Sindy Puspitasari; Rosida
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4504

Abstract

Mexican petunia (Ruellia simplex C. Wright) is a flowering plant which has blue to purple flowers which are thought to be anthocyanin components. The solvent used in the extraction of Mexican petunia flowers is distilled water which is a polar solvent with the addition of functional acids in order to denature plant cells so that maximum anthocyanin is extracted. The aim of this research was to determine the effect of acid treatment type and concentration on chemical characteristics of Mexican petunia flower extract and knowing its stability to pH, temperature and heating time for the best treatment. This study used a completely randomized factorial design with two factors, namely the first factor was the type of acid (acetic acid and citric acid) and the second factor was the acid concentration (0.05%; 0.1%; 0.15% ; 0.2%). The data obtained were analyzed using ANOVA next treatments that had a significant effect were tested further using the DMRT test at the 5% level. The best results were obtained in citric acid treatment with a concentration of 0.2% with initial pH 2.04, final pH 2.95, color intensity 0.412, and total anthocyanin 0.0728%, stable at acidic pH in the range of pH 3, heating temperature up to 60OC and heating time up to 60 minutes.
The Potential of Mixed Tea from Mangosteen Pericarp, Clove, And Cinnamon in The Functional Scope of Creating a Healthy Liver Organ Yunita Satya Pratiwi; Yusinta Aristina Sanjaya; Rosida; Ratna Yulistiani; Ulya Sarofa; Anggun Pratiwi Rohimatul Inziyah; Nadien Mutia Intan Maulidi; Ufairah Fithriyati
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4509

Abstract

The liver, which is the largest organ in the intestinal tract can do several very complex jobs. The use of herbal teas that utilize plants with high antioxidant content is one strategy that is starting to attract interest. In tea form, a blend of mangosteen pericarp, cloves, and cinnamon can protect the liver from oxidative damage and inflammation. The purpose of this article is to explore, analyze, and summarize various theories about the potential of a mixture of mangosteen, cinnamon, and clove tea, hepatoprotective mechanisms, and liver health biomarkers in terms of antioxidant content. The writing method used is a literature review from international and national journals by tracing and summarizing several theories related to the topic and title of the article to be written, which ultimately develops new conclusions as broader and stronger theories. The results show that mangosteen peel, cloves and cinnamon have functional benefits, namely they can create a healthy liver because of their antioxidant content. Mangosteen peel contains quite high polyphenol antioxidants, including xanthones, phenolic acids, flavonoids, catechins, hexadecanoic acid, and oleic acid. Cloves contain the antioxidants eugenol, saponins, tannins, flavonoids, and polyphenols. Cinnamon contains phenolic antioxidants such as eugenol, cinamic aldehyde and beta caryo-phyllene Damage to cell membranes and proteins is a sign of oxidative stress caused by free radicals. Therefore, antioxidants are needed to convert free radicals into non-reactive compounds. Biomarkers of a healthy or damaged liver are through blood tests including levels of SGPT, SGOT, SGPT-SGOT, Gamma GT, albumin and globulin levels, bile acid levels, and bilirubin levels. In conclusion, tea mixed with mangosteen peel, cloves, and cinnamon contains high levels of antioxidants so it has the potential to protect against liver damage due to various oxidative stress factors.
Characteristics of Barlin Banana Velva (Musa acuminata) With the Addition of Katuk Leaf Extract (Sauropus androgynus (l.) merr) And CMC Concentration Ulya Sarofa; Jariyah; Ken Ratri Dyah Palupi
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3615

Abstract

Barlin banana contain high nutrients but are not widely processed. Barlin banana velva with the addition of katuk leaf extract will produce a frozen dessert product that is high in nutrition. The addition of CMC (carboxy methyl cellulose) is expected to improve the physicochemical properties of the Velva. This research aimed to determine the effect of katuk leaf extract addition and CMC concentration on the physical, chemical, and organoleptic characteristics of barlin banana velva. This research used a Completely Randomized Design factorial pattern of two factors. Factor I was the addition of katuk leaf extract (2%, 4%, and 6%) and factor II was the concentration of CMC (0.5%, 0.6%, and 0.7 %). The data obtained was then analyzed using analysis of variance, if there were differences, it was continued with the Duncan test (DMRT). The results showed that the best treatment was on the addition of katuk leaf extract 6% and the concentration of CMC 0.5 % which produced barlin banana velva with water content of 70.76%, total solids 29.21%, antioxidant activity 29.15%, total phenols 1.007 mg TAE/g, vitamin C 35.49 mg/100gr, overrun 19.76%, melting time 19.33 minutes, and viscosity 2.16 Pa.s, hedonic organoleptic tests include taste 3.241 (liked a bit), aroma 3.068 (liked a little), texture 3.860 (like), and color 3.724 (like).
Co-Authors Adawiyah, Indriyati Ahmad Maulana Fikri Handoyo Andre Yusuf Trisna Putra anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Aurellia Salsabila Ayin Ika Wayuni Dadik Raharjo Dianti Alfiana Dinda Alvianita Sabrina Ernando Setyo Dharmanto Eva amelia Reza Hanum Firsty Ainun Zalzabila Ansori Ilmi, Hanifah Faaiqotul Jariyah Jariyah Jariyah Jariyah Ken Ratri Dyah Palupi Koyi Fatkul Rodiyah Lupita Khatty Indah Napitupulu Luqman Agung Wicaksono M. Alfid Kurnianto Mahatma Bintang Safir Kelana Milenia Fitria Cholifah Moch. Fakhrul Azharuddin Nadien Mutia Intan Maulidi Nanda Mazidatu Zulfa Nurul Absyah Wahyuningtyas Rani Ismuningtyas Ratna Yulistiani Rawiri Yunia Ratna Rosida Rosida Sania Khoiri Rahma Sindy Puspitasari Sri Winarti Sri Winarti Ufairah Fithriyati Vidya Vianita Wulandari Winarti, Sri Yunita Satya Pratiwi Yusinta Aristina Sanjaya