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Modelling of Pulsed Electric Field (PEF) Pretreatment on Fresh Moringa oleifera Leaves Extraction Using Response Surface Methodology (RSM) Sukardi, Sukardi; Pranowo, Dodyk; Safitri, Puput
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 2 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.02.2

Abstract

AbstractMoringa leaves are a source of high antioxidants. This study aims to find an equation model for the extraction conditions of Moringa leaves with Pulsed Electric Field (PEF) pretreatment. Fresh Moringa leaves were treated with PEF in various voltages (1,000, 1,500, and 2,000 Volts), frequency (1,000, 1,500 and 2,000 Hz) and extraction time (4, 5 and 6 hours) as the factors studied. The best results and mathematical equation models obtained were determined from the extraction process. The parameters observed were yield, total phenolic compounds, and antioxidant activity. The Response Surface Method (RSM) was chosen to determine the equation model for the voltage, frequency, and extraction time combination. The results of ANOVA (Sum of Squares, Lack of Fit, and p-value) show that the model is adequate to present experimental data. The analysis results showed a significant value for total phenol in a quadratic equation, extract yields in a linear equation, and antioxidant activity in a linear equation. The model is presented in a 2-D contour graph and a 3-D response surface. The equation model shows that the best treatment is a PEF voltage of 2,000 Volts, frequency of 1,000 Hz, and extraction time of 4 hours.Keywords: antioxidant, equation model, moringa leaf, Pulsed Electric Field, Response Surface Method AbstrakDaun kelor merupakan salah satu sumber antioksidan yang tinggi. Penelitian ini bertujuan untuk mencari model persamaan kondisi ekstraksi daun kelor dengan perlakuan pendahuluan Pulsed Electric Field (PEF). Daun kelor segar diperlakukan dengan PEF dalam berbagai tegangan (1.000, 1.500, dan 2.000 Volt), frekuensi (1.000, 1.500 dan 2.000 Hz) dan waktu ekstraksi (4, 5 dan 6 jam) sebagai faktor yang diteliti. Hasil terbaik dan model persamaan matematika ditentukan dari proses ekstraksi. Parameter yang diamati adalah rendemen, total senyawa fenol, dan aktivitas antioksidan. Response Surface Method (RSM) dipilih untuk mengetahui model persamaan kombinasi tegangan, frekuensi, dan waktu ekstraksi. Hasil ANOVA (Sum of Squares, Lack of Fit, dan p-value) menunjukkan bahwa model layak untuk menyajikan data eksperimen. Hasil analisis menunjukkan nilai yang signifikan pada total fenol dalam persamaan kuadratik, hasil ekstrak dalam persamaan linier, dan aktivitas antioksidan dalam persamaan linier. Model dipresentasikan dalam grafik kontur 2-D dan permukaan respons 3-D. Model persamaan menunjukkan bahwa perlakuan terbaik adalah tegangan PEF 2.000 Volt, frekuensi 1.000 Hz dan waktu ekstraksi 4 jam.Kata kunci: antioksidan, daun kelor, model persamaan, Pulsed Electric Field, Response Surface Method
A COMMUNITY-BASED NUTRITION EDUCATION INTERVENTION WITH FUNCTIONAL FOOD DEMONSTRATION FOR CAR FREE DAY PARTICIPANTS IN JOMBANG REGENCY Putri, Diah Pitaloka; Fithriah, Alfi Rahmatillah Nur; Agrisdian, Zerly; Safitri, Puput; Diba, Nadia Farah
Journal of Indonesian Public Health Service Vol. 2 No. 2 (2025): Volume 2, Issue 2, November 2025
Publisher : Library Unit collaborates with the Institute for Research and Community Service, College of Health Sciences Husada Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60050/jiphs.v2i2.103

Abstract

The increasing consumption of low-nutrient snack foods in Indonesia underscores the need for community-based nutrition education interventions that promote healthier food choices using local resources. This community service program aimed to improve nutrition awareness and knowledge of healthy snack selection among Car Free Day participants in Jombang Regency through a media-based nutrition education approach combined with functional food demonstrations. The intervention was conducted during the National Nutrition Day event and targeted community members attending Car Free Day activities. Methods included individual nutrition counseling, the use of posters and leaflets, product demonstrations, and the distribution of bok choy sticks and rhizome-based powders made from ginger, turmeric, and Javanese ginger. Program evaluation employed descriptive methods, including observation of participant engagement, documentation of attendance, and collection of qualitative verbal feedback. The indicators assessed were participant participation, interaction during education sessions, expressed understanding of balanced nutrition messages, and acceptance of the functional food products. The activity demonstrated high participant engagement and positive acceptance of local functional foods. However, due to the absence of quantitative pre–post measurements, the findings should be interpreted as preliminary.
THE INFLUENCE OF FERMENTATION DURATION ON THE NUTRITION CONTENT OF AVICENNIA MARINA LEAF FLOUR FERMENTED WITH RHIZOPUS ORYZAE Safitri, Puput; Kusumawardani, Emi
PRIMA WIYATA HEALTH Vol 7 No 1 (2026): Prima Wiyata Health: Januari 2026
Publisher : LPPM STIKES HUSADA JOMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60050/pwh.v7i1.117

Abstract

Abstract Background Avicennia marina has the highest protein content among mangrove plant species. Given its potential nutritional value, further research is required to maximise its utilisation. Processing Avicennia marina leaves into flour is one approach to improve usability and extend shelf life, as flour is more stable than fresh leaves. Fermentation can improve the nutritional value of Avicennia marina leaf flour, and one key factor influencing fermentation outcomes is fermentation duration. To date, no studies have examined how different fermentation durations affect the nutritional value of Avicennia marina leaf flour fermented with Rhizopus oryzae. Therefore, this study investigated the effect of fermentation duration on the nutritional value of Avicennia marina leaf flour fermented with Rhizopus oryzae. Objectives: This study aimed to determine the effect of fermentation duration on the nutritional value of Avicennia marina leaf flour fermented with Rhizopus oryzae. An experimental approach was employed to examine the cause–and–effect relationship between the independent and dependent variables. The study used a simple Completely Randomised Design (CRD) and an Honest Significant Difference (HSD) test (Tukey’s test) at the 5% significance level, using SPSS version 16. Methods: This study employed a simple completely randomised design (CRD) with five treatments and three replicates per treatment. The completely randomised design is the simplest of the available designs. No blocking was used; therefore, variation was attributed to treatment effects and experimental error. Results: The results showed that fermentation with R. oryzae was associated with higher nutrient composition in Avicennia marina leaf flour. After four days of fermentation, the highest protein content was 19.95%. After eight days of fermentation, the highest fat content was 7.21%, the highest ash content was 13.41%, and the highest crude fibre content was 16.78%. On the first day of fermentation, the highest moisture content was 11.43%, and the highest pH value was 5.70%. The fermented Avicennia marina leaf flour contained 4.28 g/100 g leucine and 12.60 g/100 g glutamic acid (a non-essential amino acid). Conclusion: Based on the findings of this study, further research is warranted to determine whether fermentation of Avicennia marina leaf flour with Rhizopus oryzae may be beneficial. Accordingly, additional studies are required to achieve more robust outcomes and to optimise the utilisation of fermented Avicennia marina leaf flour. Keywords: Avicennia marina leaf flour; Rhizopus oryzae; fermentation; amino acids