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All Journal agriTECH BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Jurnal Ilmiah Pangan Halal
Astuti, Devi Fitri
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Industrial & Manufacturing Engineering Other

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Pemanfatan Temu Mangga dan Sambiloto untuk Imunitas Tubuh Pujimulyani, Dwiyati; Suryani, Chatarina Lilis; Astuti, Devi Fitri; Saputra, Jumadil
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 11, No 2 (2023): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/berdikari.v11i2.17272

Abstract

Indonesia is located on the equator with a rich potential of local spices, for example, white turmeric of Curcuma Mangga (Curcuma mangga Val.) and Sambiloto leaves (Andrographis paniculata). These two food ingredients are only sold in fresh form because some people do not know how to process them properly and practically. Curcuma mangga can be processed into instant, ready-to-drink powder that is easy to consume. Not only that but curcuma mangga and sambiloto leaves also contain antioxidants such as polyphenols, which can be useful for increasing immune power. The purpose of this service is for partners to understand the benefits of Curcuma Mangga and Sambiloto leaves. The outreach activity was held on November 23, 2022, and was attended by 21 Himatepa-HMPPI UMBY administrators and 54 NREC Universiti Malaysia Terengganu. This activity includes counseling and training about the benefits of Curcuma Mangga and Sambiloto leaves and how to market them. The counseling also discussed how to process instant powder and Sambiloto. This service program resulted in partners understanding the benefits of Curcuma Mangga and Sambiloto leaves to increase immunity and its marketing strategies. The panelists liked the overall instant mango powder product with a score of 3.95. Partners can also increase their entrepreneurial abilities by producing instant powder from Curcuma Mangga and Sambiloto.
Effect of Pressurized Blanching Time on Antioxidation Properties of Curcuma xanthorrhiza Roxb. Powder with Various Solvents Astuti, Devi Fitri; Pujimulyani, Dwiyati; Kanetro, Bayu; Crystalia, Audrey Amira; Windrayahya, Sulkhan
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90728

Abstract

Javanese turmeric (JT) or Curcuma xanthorrhiza Roxb. is rhizome possessing bioactive components such as curcuminoids and xanthorrizhol that are soluble in various solvents. Therefore, this study aimed to evaluate the antioxidation properties of JT extract with various solvents for extraction. The method used was a Completely Randomized Design (CRD), with variations of pressure blanching time (0, 2.5, 5; 7.5, and 10 minutes) and solvents (80% methanol, 80% ethanol, and 80% acetone). Antioxidation properties were determined comprising antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power), phenol, flavonoid, β-carotene, curcumin, and tannin. The results showed that at a pressurized blanching time of 5 minutes, JT extract had the highest antioxidant activity. By using DPPH and FRAP methods with 57.31% RSA and 7.91 mg Ferro E/g, the highest antioxidant activity was also obtained in 80% ethanol solvent. Furthermore, phenol, flavonoid, β-carotene, tannin, and curcumin contents were 48.70 mg GAE/g, 7.28 mg QE/g, 243.83 μg/g, 2.44 ppm and 1.81%, respectively. This study showed that JT subjected to pressurized blanching had higher antioxidant activity than the fresh sample.
Karakteristik Fisikokimia dan Organoleptik Bolu Berbasis Terigu-Garut (Maranta arundinacea) dengan Fortifikasi Bubuk Daun Kelor (Moringa oleifera) : Physicochemical and Organoleptic Characteristics of Wheat-Arrowroot (Maranta arundinacea) Based Yeast-Leavened Cake Fortified with Moringa Leaf Powder (Moringa oleifera) Astuti, Devi Fitri; Nugrahini, Bunga Aisyah; Afrizal, M. Handan
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.24273

Abstract

The high dependency on wheat imports and the increasing demand for functional foods have driven the utilization of local carbohydrate sources such as arrowroot flour (Maranta arundinacea) and antioxidant-rich ingredients like Moringa leaf powder (Moringa oleifera). This study aimed to optimize the formulation of a yeast-leavened cake based on wheat-arrowroot composite flour fortified with Moringa leaf powder and to evaluate its effects on physicochemical and organoleptic characteristics. The research was designed using a Factorial Completely Randomized Design (CRD) with two factors: the proportion of arrowroot flour (0%, 25%, 50%) and the concentration of Moringa leaf powder (0 g, 2 g, 4 g). The results indicated that the interaction between the two factors significantly influenced (P < 0.05) all parameters. The optimal treatment was obtained from the G2K2 formulation. This product exhibited the highest expansion ratio of 81.50%, characterized by the softest crumb structure and uniform porosity. Chemically, the G2K2 sample possessed a pH value of 7.15, a moisture content of 23.20%, and very strong antioxidant activity, with a Radical Scavenging Activity (%RSA) reaching 88.30%. Organoleptically, the G2K1 formulation was the most preferred by panelists (score 5.00/Very Liked); however, G2K2 maintained good acceptability with the added advantage of higher functional value. In conclusion, the combination of arrowroot flour and Moringa powder is capable of producing a cake that is not only superior in texture and sensory attributes but also holds potential as an antioxidant-rich functional food.
Co-Authors Afrizal, M. Handan Bayu Kanetro Chatarina Lilis Suryani Crystalia, Audrey Amira Dwiyati Pujimulyani Nugrahini, Bunga Aisyah Saputra, Jumadil Windrayahya, Sulkhan