Garuda - Garba Rujukan Digital

Insani, Rayyane Mazaya Syifa

Unknown Affiliation

Author-ID : 7484468

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

Published : 3 Documents Claim Missing Document

Claim Missing Document

Articles

1

Development of Healthier Cookie Product by Utilizing Different Formulations of Durian Seed Flour Insani, Rayyane Mazaya Syifa; Dhama, Adrian
Indonesian Journal of Life Sciences 2020: IJLS Vol 02 No .02
Publisher : Indonesia International Institute for Life Sciences

The increasing fast food production led to decreased consumption of dietary fiber food and increased risk of obesity and cardiovascular disease. Hence, this study aimed to utilize durian seed flour in making a healthy cookie product and observe the effect of different durian seed flour formulation (0%, 25%, 50%) to the organoleptic properties of the cookies. The cookies were analysed through sensory analysis and further statistical analysis. The addition of different formulations of durian seed flour did not significantly affect the aroma, taste, aftertaste, and overall liking of the cookies, however, it did significantly affect the texture of the cookies. The formulated cookies made with the addition of durian seed flour had better overall organoleptic attributes especially in the texture attribute. Nevertheless, it is recommended to conduct chemical and rheological analysis for further characterization of the durian seed flour and its effect in the cookies for further studies.

Effect of Subtitution of Texturized Vegetable Protein Using Tempeh Towards Nutrional and Textural Quality Of Plant-Based Nuggets Indriani, Widya; Crespo, Ivan; Dewi, Desak Putu Ariska Pradnya; Insani, Rayyane Mazaya Syifa
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

The development of Plant-based Meat Alternatives (PBMAs) has been focused on mimicking the textural, taste, appearance, aroma, and nutritional properties of real meat products. Texturized Vegetable Protein (TVP) has been widely used in food applications to construct plant-based meat products. However, the high energy cost to produce TVP leaves the price of TVP quite expensive. Therefore, this experiment aims to see the effect of tempeh as an alternative to TVP on the nutritional and textural properties of plant-based nuggets (PBNs). In total, five PBN treatments were analyzed and compared to chicken nuggets for their nutritional and textural properties. The treatments were 1) C1: control (hung + ground TVP), 2) Hung TVP and tempeh (HT), 3) Ground TVP and tempeh (GT), 4) Tempeh only (TT), and 5) Hung TVP, ground TVP, and tempeh (HGT). From the results, all plant-based nugget treatments had significantly higher (p<0.05) protein and moisture content and lower fat content than commercial chicken nuggets. Whereas for textural properties, except C1 and HGT, all other PBN treatments had poorer hardness than commercial chicken nuggets. Overall, the addition or substitution of tempeh on hung and ground TVP treated PBN did not affect the protein, fat, and moisture content of PBNs, but significantly produced better nutritional properties than chicken nugget. In terms of textural properties, combination of Hung TVP, ground TVP, and tempeh provide the desirable textural properties as it can be comparable to chicken nuggets.

Identification, Extraction, Phytochemical Screening and Study of Antimicrobial Activities of Native Papuan Tree Bark Extract: Dysoxylum Alliaceum and Aglaia sp. Hadrian, Edwin; Raharja, Gabriella Lysette; Anvolia, Kelly; Insani, Rayyane Mazaya Syifa
Indonesian Journal of Life Sciences 2023: IJLS Vol 05 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v5i02.174

Indonesia has one of the most diverse groups of ethnicities and high levels of biodiversity. Accordingly, this leads to a great wealth of ethnobotanical knowledge, where different ethnic groups develop their own methods for utilizing local plants. In Sorong, West Papua, locals often used tree barks for medication, two of which are known locally as Kayu Bawang (KB) and Kayu Teh (KT). KB and KT were morphologically identified in this study and their tree barks were extracted. Crude extracts of the tree barks were obtained via maceration using different solvents (hexane, chloroform, ethyl acetate, acetone, and methanol) with a ratio of 1:15 (w/v). Later, the extract was screened for phytochemicals (alkaloids, tannins, phlobatannins, saponins, terpenoids, flavonoids, and cardiac glycosides) followed by an assessment of antimicrobial properties. KB and KT were identified as Dysoxylum alliaceum and Aglaia sp. using the leaves, tree barks, and roots. The extraction yields of KT were highest in methanol (11.4%), while KB showed the highest yield in chloroform (1.83%). KT extracts were shown to contain all seven phytochemicals, while KB extracts lacked in tannins and flavonoids. Antimicrobial activity against E. coli and S. aureus was exhibited by 5% of KB ethyl acetate extract. These findings confirm the potential for KB and KT tree bark applications as functional food in the food industry.

Title

Found 3 Documents
Search

Abstract

Abstract

Abstract

Title Search

Found 3 Documents Search

Abstract

Abstract

Abstract

Title

Found 3 Documents
Search