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All Journal Agroteknika Asian Journal of Social and Humanities
Retno Ikayanti
Poltekkes Kemenkes Malang
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering

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Development of Banana Kepok Starch Extract (Musa Pardisia) and Moringa Leaves (Moringa oleifera Lamk.) As An Adolescent Prebiotic Supplement Fifi Luthfiyah; Retno Ikayanti; Dwi Nastiti Iswarawanti
Asian Journal of Social and Humanities Vol. 2 No. 9 (2024): Asian Journal of Social and Humanities
Publisher : Pelopor Publikasi Akademika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59888/ajosh.v2i9.330

Abstract

The study aimed to determine the feasibility of kepok banana starch, Moringa leaf powder, to meet microbiological requirements as a high fe-resistant starch supplement Methode. This type of research is experimental research. The study was conducted in two stages. The first stage determines the formulation of resistant starch extract supplements to which Moringa leaf powder is added. The second stage determines the composition of vitamin C levels, fiber content, and chemical composition of the product. The third stage analyzes the product stability test by differentiating products based on storage duration and storage temperature. In this study, the type of banana used was the red kepok banana which calculated water extraction. Results: 6,679 kg of fresh kepok bananas produced 840 g of resistant starch. The yield of the material is 14.97%. 1,580 kg of fresh Moringa leaves produce 587 grams of Moringa leaf powder. material yield of 37.15%. The use of the calculated supplement is 11 grams of banana starch extract mixed with 0.5 grams of Moringa powder. The results of the microbiological examination that has been carried out on product samples show that the product is free and safe from E-coli, Staphylococcus, and Salmonella thypi bacteria and has met the microbiological quality requirements for health supplement products. Conclusion: There are three microbiological examinations that have been carried out on product samples, namely Salmonella Sp, E-Colli, and Staphylococcus Aureus, and have met the microbiological quality requirements of health supplement products.
Development of Banana Kepok Starch Extract (Musa Pardisia) and Moringa Leaves (Moringa oleifera Lamk.) As An Adolescent Prebiotic Supplement Fifi Luthfiyah; Retno Ikayanti; Dwi Nastiti Iswarawanti
Asian Journal of Social and Humanities Vol. 2 No. 9 (2024): Asian Journal of Social and Humanities
Publisher : Pelopor Publikasi Akademika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59888/ajosh.v2i9.330

Abstract

The study aimed to determine the feasibility of kepok banana starch, Moringa leaf powder, to meet microbiological requirements as a high fe-resistant starch supplement Methode. This type of research is experimental research. The study was conducted in two stages. The first stage determines the formulation of resistant starch extract supplements to which Moringa leaf powder is added. The second stage determines the composition of vitamin C levels, fiber content, and chemical composition of the product. The third stage analyzes the product stability test by differentiating products based on storage duration and storage temperature. In this study, the type of banana used was the red kepok banana which calculated water extraction. Results: 6,679 kg of fresh kepok bananas produced 840 g of resistant starch. The yield of the material is 14.97%. 1,580 kg of fresh Moringa leaves produce 587 grams of Moringa leaf powder. material yield of 37.15%. The use of the calculated supplement is 11 grams of banana starch extract mixed with 0.5 grams of Moringa powder. The results of the microbiological examination that has been carried out on product samples show that the product is free and safe from E-coli, Staphylococcus, and Salmonella thypi bacteria and has met the microbiological quality requirements for health supplement products. Conclusion: There are three microbiological examinations that have been carried out on product samples, namely Salmonella Sp, E-Colli, and Staphylococcus Aureus, and have met the microbiological quality requirements of health supplement products.
Evaluasi Efektivitas Perlakuan Sterilisasi UV terhadap Angka Kapang Khamir (AKK) pada Pati Buah Pisang Kepok (Musa paradisiaca L.) Aminah Ali Al Hamid; Fifi Luthfiyah; Retno Ikayanti
Agroteknika Vol 9 No 3 (2026): September 2026
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v9i3.661

Abstract

Pati pisang kepok (Musa paradisiaca L.) merupakan produk olahan tinggi pati resisten yang berpotensi sebagai pangan fungsional. Namun, metode produksinya yang relatif sederhana berisiko meningkatkan kontaminasi mikroba, terutama kapang dan khamir, yang dapat memengaruhi kualitas serta keamanan produk. Penelitian ini mengevaluasi efektivitas sterilisasi sinar Ultra Violet (UV) dalam mengurangi kontaminasi kapang dan khamir pada pati pisang kepok yang diproduksi UMKM. Angka Kapang Khamir (AKK) diukur menggunakan metode Petrifilm YM pada sampel pati yang disterilisasi UV dan tanpa sterilisasi. Hasil menunjukkan bahwa pati pisang kepok yang disterilisasi UV memiliki nilai AKK sebesar 3,0 × 10 4 CFU/g sedangkan pati tanpa sterilisasi sebesar 1,8 × 10 4 CFU/g. Kedua nilai ini masih melebihi batas cemaran mikroba yang ditetapkan oleh BPOM No. 13 2019 (maksimal 1×104 CFU/g untuk kategori tepung dan pati). Anomali nilai AKK yang lebih tinggi pada sampel steril dibahas, mengindikasikan keterbatasan penetrasi UV pada ketebalan sampel yang digunakan, potensi kontaminasi pasca-perlakuan, atau mekanisme perbaikan sel mikroba. Penelitian ini menegaskan perlunya optimalisasi metode sterilisasi dan perbaikan prosedur penanganan untuk memastikan keamanan mikrobiologis pati pisang kepok sebagai bahan pangan.
Co-Authors Aminah Ali Al Hamid Dwi Nastiti Iswarawanti Fifi Luthfiyah