Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pertanian Andalas AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Agri-Food Science and Technology (JAFoST)
Novelina
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Encapsulation of Dadih with Maltodextrin and Gum Arabic: Effect on Nutritional and Sensory Properties of Probiotic Instant Milk Novelina; Syukri, Daimon; Mahfuzatul Khairani
Journal of Agri-Food Science and Technology Vol. 6 No. 3 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i3.12910

Abstract

The conversion of dadih, a traditional Indonesian fermented buffalo milk, into a probiotic instant milk powder can enhance its shelf life and commercial potential. This study aimed to evaluate the impact of encapsulating dadih using maltodextrin (MD) and gum Arabic (GA) on the physicochemical properties and sensory characteristics of the resulting probiotic instant milk. The dadih was encapsulated with varying MD and GA ratios (100%:0%, 80%:20%, 70%:30%, 60%:40%, 50%:50%) and processed using freeze drying. Moisture, ash, protein, fat content, and lactic acid bacteria (LAB) viability were analyzed. The results showed that higher gum Arabic content increased moisture and ash, while maltodextrin contributed to higher protein and fat retention. The highest LAB count was observed in the 100% MD formulation, indicating that maltodextrin was more effective in preserving probiotics. Sensory evaluation indicated that the 70% MD and 30% GA formulations provided the best texture and flavor making them the most preferred among consumers. This study concludes that the encapsulation ratio of MD and GA plays a crucial role in optimizing the physicochemical properties, probiotic survival, and sensory quality of the probiotic instant milk, offering valuable insights for improving product stability and consumer acceptance.
SYNTHESIS AND CHARACTERIZATION OF CARBOXYMETHYL CELLULOSE (CMC) FROM NATA DE COCO USING SODIUM MONOCHLOROACETATE AS AN AGENT IN THE CARBOXYMETHYLATION PROCESS Hari, PurnamaDini; Novelina; Nasution, Mita
Jurnal Teknologi Pertanian Andalas Vol 29 No 2 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengevaluasi karakteristik karboksimetil selulosa (CMC) yang disintesis dari selulosa nata de coco dengan variasi konsentrasi natrium monokloroasetat (NMA). Parameter yang dianalisis meliputi kadar air, kadar garam sisa (NaCl), derajat substitusi (DS), kelarutan dalam air, viskositas larutan, serta identifikasi gugus fungsi dengan spektroskopi FTIR. Hasil menunjukkan bahwa peningkatan penambahan NMA menghasilkan kenaikan nilai DS secara signifikan, yang berkorelasi positif dengan peningkatan kelarutan dan viskositas larutan. CMC dengan penambahan NMA 9 g menunjukkan nilai rata-rata kadar air 3,73%, nilai derajat substitusi 0,70, kadar NaCl 1,35%, kemurnian CMC 96,80%, viskositas CMC 31,20 cPs, dan nilai pH 6,84. Spektrum FTIR menunjukkan keberhasilan substitusi gugus karboksimetil yang ditandai dengan kemunculan pita khas pada bilangan gelombang 1594 cm⁻¹ dan 1421 cm⁻¹. Hasil ini menunjukkan bahwa selulosa dari nata de coco dapat dimanfaatkan secara efektif untuk menghasilkan CMC dengan karakteristik fungsional yang kompetitif. Kata kunci— karboksimetilselulosa, natrium monokloroasetat, selulosa bakterial, nata de coco.
Characteristics of Vinegar from Black Sticky Rice Tapai with Different Cooking Methods Sari, Wiwit Juita; Asben, Alfi; Novelina
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.v7i2.300

Abstract

This study aims to (i) determine differences in the cooking method of steaming and cooking method of boiling on the characteristics of vinegar from black sticky rice tapai, (ii) to determine the antioxidant and anthocyanin activity of vinegar from black sticky rice tapai using the steaming method and cooking method of boiling, (iii), to determine the cooking technique that produces the best product based on organoleptic testing and also to find out the results of consumer acceptance tests on vinegar from the best black sticky rice tapai with commercial products. The treatment in this study was the black sticky rice cooking technique by steaming and boiling. The data obtained were analyzed using paired t-test. The results showed that the use of the steaming method and the boiling method had a significant effect (P<0.05) on several characteristics of the vinegar produced from black sticky rice tapai, such as acetic acid content, alcohol content, sugar content, anthocyanin content, pH, and antioxidant activity. The total anthocyanins produced in vinegar from black sticky rice tapai using the steaming method were 20.22% and 20.14% for the boiling method, and the antioxidant activity of vinegar from black sticky rice tapai using the steaming method was 92.52% and 92.11% for the boiling method. Based on the organoleptic test, the best product obtained from the highest average preference of panelists for vinegar from black sticky rice tapai was the boiling method with parameters of color, aroma, and taste. Furthermore, in the consumer acceptance test, vinegar from black sticky rice tapai had a higher average preference value compared to commercial products with each parameter, such as color (4.04), aroma (3.92), and taste (3.88).
Co-Authors Alfi Asben Daimon Syukri Hari, PurnamaDini Mahfuzatul Khairani Nasution, Mita Sari, Wiwit Juita