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All Journal Agrointek Jurnal Ilmu Pangan dan Hasil Pertanian
Sugiharto, Yurika
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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Acceptance Test of Jokowi's Herbal Beverage with Antioxidant Properties in Isotonic Beverage Formulation Yoewono, Jessica Renata; Krisbianto, Oki; Sugiharto, Yurika; Ridfan, Lorent Permata
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i2.17288

Abstract

A herbal beverage mixture based on extracts of turmeric (Curcuma longa), Javanese turmeric (Curcuma xanthorrhiza), and red ginger (Zingiber officinale) with a ratio of 8:6:3 was developed as an isotonic beverage after describing its sensory characteristics and antioxidant properties. Three different dilutions (1:10, 1:15, and 1:20) were used for sensory acceptance testing by consumers. Antioxidant activity tests using DPPH followed by HPLC were conducted on each extract as well as the most concentrated dilution and the best treatment. The sensory testing results indicated that the 1:20 dilution treatment was the most acceptable. The DPPH results showed that the 1:10 and 1:20 dilutions had inhibition activities of 52.34% and 37.94% respectively, which correlated with the quantification of curcumin using HPLC, namely 167.47 µg/g and 125.06 µg/g. The higher the curcumin content, the higher the DPPH inhibition activity. Atomic absorption spectroscopy (AAS) analysis revealed that the Na and K content in the 1:20 diluted herbal beverage were 11.66 mg/kg and 13.85 mg/kg respectively, which were still lower than the standard SNI-01-4452-1998. Therefore, the isotonic beverage was formulated by adding low-sodium salt and sodium citrate as sources of sodium, potassium, and citrate.
Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum Sugiharto, Yurika; Pratiwi, Ika Yohanna; Krisbianto, Oki; Srihtam, Aham Bulan Maya
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.24576

Abstract

Gluten allergy has raised concerns due to its impact on health, especially as wheat noodles are widely consumed. The growing demand for gluten-free alternatives highlights the need for suitable substitutes. This study investigates the effects of fermentation modification on the amylose and protein content of tannia cocoyam flour and evaluates the impact of modified tannia flour and xanthan gum on the physicochemical and sensory properties of noodles. Fermentation of tannia cocoyam (Xanthosoma sagittifolium) corm flour using 9% Lactobacillus plantarum starter over 48 hours enhanced the characteristics of tannia cocoyam noodles. However, despite these improvements, the noodles remained brittle and lacked the desired chewiness compared to conventional noodles. The introduction of xanthan gum as a binding agent was used to improve noodle attributes. Various xanthan gum concentrations (0%, 1%, and 2%) were assessed for their impact on physicochemical parameters (color, optimal cooking time, rehydration capacity, cooking loss, and elongation) and sensory preferences. The findings revealed that modification of tannia cocoyam flour using the fermentation method influenced noodle color, while different xanthan gum concentrations had no discernible effect. Furthermore, modification of tannia cocoyam corm flour and the specific xanthan gum formulations influenced cooking loss, elongation, and the preferences of the panelists.
Co-Authors Ika Yohanna Pratiwi Oki Krisbianto Ridfan, Lorent Permata Srihtam, Aham Bulan Maya Yoewono, Jessica Renata