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Ayuningtyas, Syella Aditya
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science

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Kajian Karakteristik dan Potensi Aktivitas Antioksidan Teh Daun Beluntas (Pluchea indica L.) dengan Penyertaan Jahe sebagai Minuman Fungsional Hakim, Ahmad Luqman; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Susanto, Andri; Aulia, Risfa; Insani, Choerul; Estiningrum, Diyah Palupi; Istiqomah, Kholifatun; Maskuri, Khasan; Ayuningtyas, Syella Aditya; Najib, Akmal Auladi; Subekti, Ilyas; Qodriyah, Laelatul; Wahdah, Fatimah; Alfiana, Yulia Eva; Khirnika, Asvi; Pranoto, Restu Aji Saripwijaya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1299

Abstract

This research aimed to 1) Determine the characteristics and antioxidant activity of Beluntas Tea with the addition of smashed ginger as a functional beverage; 2) Identify the best formulation for Beluntas tea with ginger as a functional beverage. This research utilized a Completely Randomized Design with two factors: Beluntas tea leaves and smashed ginger with three treatments. The treatments for Beluntas leaves consisted of 70%, 50%, and 30% (w/w). Meanwhile, the treatments for smashed ginger were 30%, 50%, and 70% (w/w). Data were analyzed using ANOVA, and if there were significantly different treatment effects, the Duncan 5% test was applied. Based on the analysis, the treatment with the highest pH value was B3J3 with a value of 7.17. The highest antioxidant value was found in treatment B2J3 with a value of 3.21%, with a Beluntas tea leaves to smashed ginger weight ratio of 1:1.4 g/g. The highest tannin content was observed in treatment B1J1 with a value of 21.85%. The highest yield was obtained from treatment B2J1 with a value of 0.96%. The best treatment based on organoleptic tests was treatment B2J2 with a value of 2.84, which was preferred over the other treatments.
Kajian Suhu Pengeringan Teh Daun Beluntas (Pluchea Indica L.) dan Pengaruhnya terhadap Kandungan Antioksidan Ayuningtyas, Syella Aditya; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Wahdah, Fatimah; Subekti, Ilyas; Maskuri, Khasan; Aulia, Risfa; Najib, Akmal Auladi; Susanto, Andri; Insani, Choerul; Qodriyah, Laelatul; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Istiqomah, Kholifatun; Sukesi, Rina; Khirnika, Asvi; Zahroh, Inarotul
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1300

Abstract

This research investigates the impact of drying temperature on the antioxidant content of Beluntas leaf tea (Pluchea indica L.). Beluntas, a widely recognized medicinal herb, is renowned for its potential health benefits attributed to its antioxidant properties. This quantitative study employs a Factorial Completely Randomized Design with two factors: the drying time of Beluntas leaves (factor W) and the drying temperature (factor S). The research aims to evaluate the effects of drying time and temperature of Beluntas leaves on pH, yield, moisture content, antioxidant content, tannin content, and organoleptic properties of Beluntas leaf tea. Drying times of 120, 140, and 160 minutes were used, while drying temperatures were 50, 60, and 70°C. Beluntas leaf tea was then brewed with 200 ml of hot water at 90-100°C temperatures and steeped for 10 minutes. The results of the research can be summarized as follows: 1) Drying temperature and time significantly affect pH, yield, moisture content, antioxidant content, and tannin content. Higher drying temperatures and longer drying times decrease, pH, yield, moisture content, antioxidant content, and tannin content. 2) The optimal treatment of drying temperature and time to obtain optimal antioxidant content is in sample S1W2 (drying temperature of 50°C for 140 minutes) with a moisture content of 7.74%, pH of 5.92, yield of 74.66%, antioxidant content of 59.12%, and tannin content of 14.90%. 3) Based on organoleptic tests, the sample preferred by the panelists is S3W2 (drying temperature of 70°C for 140 minutes) with a tea color that tends towards greenish-yellow, slightly characteristic aroma of Beluntas, non-bitter taste, and a pleasant aftertaste. The results indicate a significant impact of drying temperature on the antioxidant content of Beluntas leaf tea, with clear trends observed with varying temperatures. Understanding the relationship between drying temperature and antioxidant content is crucial for optimizing the production process of Beluntas leaf tea to maximize its health-promoting properties. This research provides valuable insights into the cultivation and processing of Beluntas as a functional beverage with enhanced antioxidant activity.
KARAKTERISTIK NUGGET IKAN YANG DIPERKAYA DENGAN DAUN BELUNTAS (Pluchea indica L.) SEBAGAI PANGAN FUNGSIONAL Susanto, Andri; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Istiqomah, Kholifatun; Aulia, Risfa; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Maskuri, Khasan; Najib, Akmal Auladi; Insani, Choerul; Subekti, Ilyas; Qodriyah, Laelatul; Ayuningtyas, Syella Aditya; Alfiana, Yulia Eva; Sukesi, Rina; Zahroh, Inarotul; Pranoto, Restu Aji Saripwijaya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1301

Abstract

Functional food products have garnered significant attention, particularly among individuals seeking both palatable and nutritionally enriched dietary options. Among these, fish nuggets, as a processed fish product, emerge as a promising candidate for fulfilling daily nutritional requirements. This research aims to explore the quality characteristics of fish nuggets enriched with beluntas leaves and assess the fat and protein content, positioning them as functional food products. The research adopted a Completely Randomized Design (CRD) with two factors: beluntas leaves and mackerel, each featuring three distinct treatments. Beluntas leaf concentrations comprised 10%, 20%, and 30%, while mackerel concentrations included 90%, 80%, and 70%. Data analysis utilized Analysis of Variance (ANOVA), with subsequent application of the Duncan 5% test if significant treatment effects were observed. Results indicated that the most effective treatment for protein content was I1BI, exhibiting an average value of 88.66%. Meanwhile, the I1B3 treatment yielded the optimal fat content, averaging at 0.161%. This suggests that elevating the percentage of beluntas addition positively correlated with increased crude protein content, while significantly reducing fat content. This research contributes valuable insights into formulating fish nuggets with the incorporation of beluntas leaves as functional food. The outcomes serve as a foundational platform for advancing the development of functional food products based on fish, offering not only diverse flavors but also enhanced nutritional value. Such innovations align with the growing demand for healthier food alternatives and underscore the potential of fish-derived functional foods to address nutritional deficiencies and promote overall well-being.
Sorpsi Isotermik Daun Krokot (Portulaca oleracea L.) dan Pendugaan Umur Simpan dengan Metode Accelerated Shelf Life Test (ASLT) Model Arrhenius Syska, Kavadya; Arifah, Ika Nur; Ropiudin, Ropiudin; Najib, Akmal Auladi; Aulia, Risfa; Ayuningtyas, Syella Aditya; Istiqomah, Kholifatun; Pranoto, Restu Aji Saripwijaya; Hakim, Ahmad
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1802

Abstract

Purslane (Portulaca oleracea L.), commonly known as purslane, is a medicinal plant traditionally utilized by Indonesian communities and holds significant potential for development as an herbal tea product. The leaves contain key bioactive compounds such as flavonoids, antioxidants, and tannins, which contribute to their pharmacological properties. One of the scientific approaches to evaluate the stability and shelf life of products derived from purslane leaves is through water sorption isotherm analysis (ISA), which represents the relationship between equilibrium moisture content and water activity (aw) at a constant temperature. Understanding the sorption isotherm characteristics of a product is critical for selecting appropriate packaging materials and designing optimal storage conditions to extend shelf life. In this study, the water sorption behavior of dried purslane tea was modeled using the Guggenheim–Anderson–de Boer (GAB) model. The isotherms were generated using saturated salt solutions to obtain a range of water activity values from 0.05 to 0.90 at a constant temperature of 30°C. For shelf life estimation, dried purslane tea samples were packed in three different packaging materials: aluminum foil, high-density polyethylene (HDPE), and polypropylene (PP), and stored under two controlled temperature conditions, 10°C and 30°C, for 28 days. Quality changes, particularly in moisture content, were monitored at weekly intervals. The results showed that equilibrium moisture content increased with increasing water activity, consistent with the typical behavior of hygroscopic materials. The GAB model adequately described the water sorption isotherm pattern of purslane tea. Shelf life estimations based on 4-week storage data indicated that at 10°C, aluminum foil packaging provided the most effective barrier against moisture uptake compared to HDPE and PP, although specific shelf life values were not reported at this temperature. In contrast, at 30°C, PP-packaged samples exhibited the longest predicted shelf life of 528 days, followed by HDPE at 310 days. Shelf life projections obtained using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius model suggest that aluminum foil packaging generally offers superior protection and shelf life extension compared to HDPE and PP.
Co-Authors Ahmad Luqman Hakim, Ahmad Luqman Alfiana, Yulia Eva Andri Susanto Arifah, Ika Nur Aulia, Risfa Estiningrum, Diyah Palupi Hakim, Ahmad Insani, Choerul Istiqomah, Kholifatun Kavadya Syska Khirnika, Asvi Maskuri, Khasan Najib, Akmal Auladi Nurhayati, Asti Dewi Pranoto, Restu Aji Saripwijaya Qodriyah, Laelatul Ropiudin . Subekti, Ilyas Sukesi, Rina Wahdah, Fatimah Zahroh, Inarotul