Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Pertanian Agros
Pawestri, Setyaning
Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram
Agriculture, Biological Sciences & Forestry

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

Found 3 Documents
Search

 1 
Teknik Enkapsulasi Antioksidan Melalui Pengeringan Semprot Pawestri, Setyaning; Syahbanu, Fathma
Agros Journal of Agriculture Science Vol 26, No 1 (2024): Januari
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i1.3839

Abstract

Produk agrikultur yang paling banyak dikonsumsi di seluruh dunia adalah produk berbasis sayuran dan buah-buahan yang kaya akan senyawa bioaktif seperti vitamin, polifenol, dan antioksidan. Molekul-molekul ini sangat rentan terhadap oksidasi dan degradasi selama pemrosesan makanan, terutama akibat paparan suhu. Ulasan ini membahas efek enkapsulasi dengan pengeringan semprot pada senyawa bioaktif dan bagaimana teknologi enkapsulasi digunakan untuk melindungi dan mengoptimalkan sifat fungsional bioaktif makanan. Enkapsulasi juga dapat membantu menghasilkan atribut sensorik yang diinginkan (misalnya, aroma, tekstur, warna, dan rasa), sehingga memainkan peran penting dalam pengembangan produk baru. Enkapsulasi telah terbukti berhasil sebagai proses yang efektif untuk melindungi senyawa bioaktif yang dienkapsulasi dari kondisi eksternal, sekaligus membantu pelepasan terkontrol dari senyawa aktif yang diangkut. Di antara berbagai variasi dan aplikasi enkapsulasi, mikroenkapsuliasi dan nanoenkapsulasi bioaktif dari makanan adalah fokus utama dari ulasan ini yang membahas prinsip-prinsip terkait perkembangan teknologi serta aplikasi saat ini sehingga  efek perlindungan dan  bioavailabilitas dari komponen bioaktif dalam sistem pangan dapat terpenuhi. Ulasan naskah ini dilakukan dengan menggunakan metode literature review narrative.Kata Kunci: antioksidan, enkapsulasi, komponen bioaktif, pengeringan semprot
Characterization of Freeze-Drying Methods for Plant-Based Foods Pawestri, Setyaning; Syahbanu, Fathma
Agros Journal of Agriculture Science Vol 25, No 4 (2023): edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i4.3501

Abstract

Freeze-drying is widely used to dry plant-based foods, including fruits, vegetables, herbs, and nontraditional foods. Even though it requires a long processing time and is expensive, the freeze-drying method is preferred because it can produce high-quality food products. This is because the freeze-drying method can maintain nutritional quality compared to other dehydration methods, especially if operated under vacuum conditions. Freeze-drying conditions will affect various food ingredients' nutritional properties and antioxidant activity. However, inappropriate selection of process parameters can cause undesirable changes in the product, such as shrinkage, colour changes, and damaged structure. This review manuscript aims to characterize the freeze-drying of plant-based foods and explain the influence of processing conditions on selected physical properties of different food products.
Literature Review: Control and Reduction of Ethyl Carbamate Formation in Fermented Products Pawestri, Setyaning; Syahbanu, Fathma
Agros Journal of Agriculture Science Vol 25, No 4 (2023): edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i4.3599

Abstract

Ethyl carbamate (EC) can be found in fermented products and alcoholic beverages. Tests on animals show this compound is a multisite carcinogen. The International Agency for Research on Cancer (IARC) classifies ethyl carbamate as a group 2A carcinogen. Due to its toxicity, ethyl carbamate in food products can be hazardous to health. Ethyl carbamate can be formed during fermentation and storage, which involves the reaction between ethanol and carbamyl compounds. The main precursor for the formation of ethyl carbamate is arginine metabolism by Saccharomyces cerevisiae and other lactic acid bacteria. Considering the toxicity of ethyl carbamate, it is crucial to understand the formation pathway, prominent analytical and monitoring techniques, mitigation practices and experimental methods to reduce EC. An effort can be conducted to mitigate EC by modifying bacterial genes for fermentation, which can be an applicable solution for the food industry.
Co-Authors Syahbanu, Fathma