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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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Karakteristik Fisikokimia dan Organoleptik Marshmallow Jambu Kristal Afkir (Psidium guajava Varr. Kristal) Dengan Perlakuan Penambahan Gelatin dan Putih Telur Moch. Fakhrul Azharuddin; Ulya Sarofa; Ratna Yulistiani
SINTA Journal (Science, Technology, and Agricultural) Vol 4, No 1 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.4.1.81-92

Abstract

ABSTRAKJambu kristal afkir dapat diolah menjadi marshmallow dikarenakan pemanfaatannya belum optimal dan memiliki vitamin C yang tinggi. Permasalahan tekstur yang kurang lembut dan kurang kenyal sering kali terjadi dalam pengolahan marshmallow. Penggunaan gelatin dan putih telur untuk memperbaiki tekstur marshmallow. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan gelatin dan putih telur terhadap karakteristik fisikokimia dan organoleptik marshmallow. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor, faktor I adalah penambahan gelatin (10%, 12%, 14% b/v) dan faktor II adalah penambahan putih telur (6%, 8%, 10% b/v). Hasil penelitian menunjukkan penambahan gelatin dan putih telur memberikan pengaruh terhadap kadar air, kadar abu, total padatan terlarut, nilai pH, dan hardness, tetapi tidak berpengaruh terhadap total gula reduksi, nilai IC50 dan vitamin C. Hasil penelitian terbaik adalah marshmallow dengan penambahan gelatin 14% dan putih telur 10% dengan kadar air 32,14%, kadar abu 2,68%, total padatan terlarut 13,71°Brix, kadar gula reduksi 11,91%, pH 6,84, vitamin C 4,38mg/100g, IC50 41,85 ppm, hardness 1,55 N, rasa 2.85 (agak suka), aroma 2.86 (agak suka), warna 3.67 (biasa), dan tekstur 2.95 (agak suka).ABSTRACTRejected crystal guava can be processed into marshmallows because its utilization is not optimal and it has high vitamin C. Texture problems that are less soft and less chewy often occur in marshmallow processing. Use gelatin and egg white to improve the texture of the marshmallows. This study aims to analyze the effect of the addition of gelatin and egg white on the physicochemical and organoleptic characteristics of marshmallows. The research method used was a completely randomized design (CRD) with two factors, factor I was the addition of gelatin (10%, 12%, 14% b/v) and factor II was the addition of egg white (6%, 8%, 10 %b/v). The results showed that the addition of gelatin and egg white had an effect on water content, ash content, total dissolved solids, pH value, and hardness, but had no effect on total reducing sugars, IC50 value, and vitamin C. The best research results were marshmallows with the addition of gelatin 14 % and egg white 10% with a water content of 32.14%, ash content of 2.68%, total dissolved solids 13.71°Brix, reducing sugar content of 11.91%, pH 6.84, vitamin C 4.38mg/100g, IC50 41.85 ppm, hardness 1.55 N, taste 2.85 (rather like), aroma 2.86 (rather like), color 3.67 (ordinary), and texture 2.95 (rather like).
Estimation of Edamame Flour Shelf Life Using the Critical Moisture Approach Ahmad Maulana Fikri Handoyo; Ulya Sarofa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.309

Abstract

This research aimed to estimate the shelf life of edamame flour products using the Accelerated Shelf Life Testing (ASLT) with the critical moisture content approach in various types of packaging. This research was conducted in two stages, the first stage was in the process of making flour, then the second stage was estimating the shelf life. Shelf life estimation was carried out with two repetitions on three different types of packaging materials, those are polypropylene plastic, metalized plastic and aluminum foil. Then the data obtained will be analyzed utilizing simple linear regression using Microsoft Excel. Based on the results of estimating shelf life using the critical moisture content approach, it can be seen that edamame flour with polypropylene plastic packaging has a shelf life of 172 days, metalized plastic packaging has a shelf life of 585 days, and aluminum foil packaging has a shelf life of 229 days. Based on research results, it can be seen that the critical moisture content affects the shelf life of edamame flour and the best packaging for storing edamame flour is using metalized plastic packaging.
The Effect of Foaming Agent and Maltodextrin Concentrations on the Characteristics of Bidara Fruit Powder Drink, Strawberry and Butterfly Pea Flower Nanda Mazidatu Zulfa; Ulya Sarofa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.313

Abstract

This research aimed to determine the effect of the concentration of foaming agent and maltodextrin on the characteristics of bidara fruit powder drink, strawberry, and butterfly pea flower. The study used a completely randomized design (CRD) with two factors and three replications. Data analysis used ANOVA followed by Duncan multiple range test (DMRT) at 5% confidence level. The first factor was the concentration of the foaming agent (egg white) (5% (F1), 6% (F2), 7% (F3)). The second factor was the concentration of maltodextrin 7.5% (M1), 10% (M2) and 12.5% ​​(M3)). Parameters observed included moisture content, ash content, yield, pH value, antioxidant activity, vitamin C, solubility, color, and organoleptic analysis including taste, aroma and color. The results of the treatment of egg white and maltodextrin concentrations had a significant effect on water content, yield, pH, antioxidant activity, vitamin C, solubility, and color. The best treatment in this research was bidara fruit powder drink with a concentration of foaming agent (7%) and 12.5% ​​maltodextrin with 35% water content, 0.88% ash content, pH 5.95, 68.86% antioxidant activity, vitamin C 141 mg/100g, color L 3.15, a -0.20, b -2.55 and yield 25.33%, taste score 3.94 (like), aroma 1.19 (very dislike ), color 4.38 (like), and anthocyanin content 8.60 mg/L.
The Effect of Preliminary Treatment and Storage Time on the Quality of Infused Water Drinks of Butterfly Pea Flower (Clitoria ternatea), Siamese Oranges (Citrus nobilis), and Mint Leaves (Mentha piperita L.) Aurellia Salsabila; Ulya Sarofa; Andre Yusuf Trisna Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.361

Abstract

Infused wateris a natural alternative drink that contains various vitamins. In this research, an infused water drink will be made made from butterfly pea flowers, Siamese oranges and mint leaves. The aim of this research is to analyze the effect of pretreatment and storage time on the quality of the infused water produced and to identify the best treatment between pretreatment and storage time based on the physicochemical, microbiological and organoleptic characteristics of infused water drinks. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is storage temperature (room temperature (27°C), refrigerator temperature (5°C), and room temperature that has been pasteurized (60°C for 15 minutes)). Factor II is storage time (1 hour, 3 hours and 6 hours). If there is a real difference, the further test will be continued with 5% DMRT. The best treatment results were obtained in the pre-pasteurization treatment at room temperature with a storage time of six hours which produced infused water with valuepH 5.257; vitamin C 19.57 mg/100g; antioxidant capacity (IC50) 2.187; total acid 0.312%; total phenol 1,261 mgGAE/gr; total plate count 1,950 Log CFU/ml; color preference score 3.80; aroma preference score 3.6; taste preference score 3.45.
The Effect of Milkfish Bone Meal (Chanos chanos) Addition and Sodium Bicarbonate (NaHCO3) Concentration on the Physicochemical and Organoleptic Characteristics of Tortilla Chips Mahatma Bintang Safir Kelana; Ulya Sarofa; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.381

Abstract

Tortillas are a corn-based snack, yellow, and have a thin shape and crunchy texture. The addition of fish bone meal can increase calcium levels but also decrease the texture of the tortilla. The addition of sodium bicarbonate aims to improve the texture by increasing the swelling power and crispness of the product. This research aims to determine the effect of the substitution of milkfish bone meal with the addition of sodium bicarbonate on the physicochemical and organoleptic characteristics of tortilla chips. This study used a Completely Randomized Design (CRD) with two factors and two replications, factor I was the concentration of milkfish bone meal (10%, 15%, and 20%) and factor II was the concentration of sodium bicarbonate (0.25%, 0.50 %, and 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with ash content, protein content, fat content, and calcium content. The research results of the best treatment based on physicochemical parameters were tortilla chips with the addition of fish bone meal 10% and a sodium bicarbonate concentration of 0.75%. This is the best-treated tortilla chip product with a water content value of 5.080%; ash content 2.995%; protein content 5.87%; fat content 5.380%; carbohydrates 82.521%, calcium 3.396%, expansion volume 19.912%; breaking power 278,350 gf; amylose 37.750%; and starch content 62.516%;
The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee Sania Khoiri Rahma; Ulya Sarofa; Riski Ayu Anggreini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.387

Abstract

Coffee is a refreshing beverage which loved by any community. The addition of spices to coffee enhances the health benefits. Spices used are ginger, galangal, lemongrass, pandanus, and cinnamon. Instant spice coffee may be created through crystallization with sugar as a crystallizing agent. This study used Completely Randomize Design (CRD) from a two-factor factorial pattern. Factor I is the proportion of ginger and spice extract (2:8, 3:7, and 4:6), and factor II is the additional sugar (25.35%, and 45%). The data was analyzed using the Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) follow-up tests at a 5% level. The best treatment is combining the proportion of ginger and spice extract 4:6 with the addition of 45% sugar that produces instant spice coffee with a yield of 37,73%, water level 1.32%, ash level of 1.39%, solubility of 93.13 %, soluble speed 0.14g/s, total soluble solids of 17.15% brix, antioxidant activity of 85.66%, total phenol of 15.43 mgGAE/g.
The Effect of Tomato Paste Addition on the Quality of Catfish Nuggets and Estimation of Shelf Life by ASLT (Accelerated Shelf-Life Testing) Method Based on Arrhenius Approach. Ernando Setyo Dharmanto; Ulya Sarofa; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.390

Abstract

Catfish nuggets are a type of processed restructured fish meat, namely catfish meat (Clarias sp) which is ground and seasoned, steamed then covered with flour adhesive, breadcrumb coating (breading), and fried. In this research, the manufacture of catfish nuggets with the addition of tomato paste was studied. Tomato paste is used to improve color, texture, fiber addition, and the addition of antioxidant compounds in catfish nuggets. The purpose of this study was to determine the effect of the addition of tomato paste on the quality and organoleptic properties of catfish nuggets, and to estimate the shelf life of catfish nuggets products with the addition of tomato paste in the best treatment. This study used a single-factor Completely Randomized Design (CRD) with three replications. Where the factor is the concentration of tomato paste added consisting of six levels (0%, 10%, 15%, 20%, 25%, 30% w/b). Data were analyzed using ANOVA and BNT further test at 5% level and organoleptic test using scoring test with 25 trained panelists. The treatment of adding 30% concentration of tomato paste is the best treatment that produces tomato paste catfish nuggets with moisture content of 59.974% ± 0.495, ash content of 1.991% ± 0.120, protein content of 7.840% ± 0.092, fat content of 1.583% ± 0.271, carbohydrate content 28.612% ± 0.742, crude fiber content 0.413% ± 0.025, vitamin C content 4.713 mg/100g ± 0.042, and organoleptic test color 4.36 (slightly yellow), texture 4.44 (slightly chewy), aroma 3.84 (slightly pleasant) and taste 3.92 (slightly savory). The best catfish nuggets with 30% paste addition had a shelf life of 12 days at 25°C, a shelf life of 94 days at 3°C, and a shelf life of 474 days at -12°C.
The Effect of the Proportion of Basil Leaf: Kenikir Leaf and Drying Time on the Physiochemical and Organoleptic of Herbal Tea Bag Milenia Fitria Cholifah; Ulya Sarofa; M. Alfid Kurnianto
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.393

Abstract

Tea is a processed drink that is widely popular in the world. Tea contains many benefits, such as its antioxidant content, which fights free radicals. Kenikir leaves are a plant that has exceptionally high antioxidant activity. Basil leaves are an herbal plant with a distinctive fragrant aroma from its essential oils and many health benefits. This research aims to determine the effect of the proportion of basil leaves and kenikir leaves and the drying time on tea bags' physicochemical and organoleptic content. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is the proportion of basil leaves: kenikir leaves (25:75,50:50,75:25), and factor II is the drying time (120 minutes, 150 minutes, 180 minutes). The data obtained were analyzed statistically using analysis of variance (ANOVA) followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The best research results were obtained in the proportion of basil leaves and kenikir leaves of 25:75 with a drying time of 120 minutes producing tea bags with characteristics of water content of 7.79%, ash content of 6.2%, product antioxidant activity of 88.99%, the antioxidant activity of the brewed water was 73.31%, total phenols were 15.29 mg/GAE/g, flavonoids were 10.33 mgQE/g, and the color values L*, a*, b* were 45.97 respectively; 6.10; 21.70. With a color organoleptic characteristic value of 4.48 (Yellow); aroma of 3.52 (somewhat unpleasant); and taste of 3.48 (Slightly Bitter).
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.
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