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All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Journal of Food and Agricultural Technology
Cahyono Murti, Siti Tamaroh
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Medicine & Pharmacology Public Health

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Pengaruh Subtitusi Tepung Uwi Ungu-Kacang Tanah dan Penambahan Cmc (Carboxymethyl Cellulose) terhadap Karakteristik Makaroni Cahyono Murti, Siti Tamaroh; Marni, Marni; Yulianto, Wisnu Adi
Journal of Food and Agricultural Technology Vol. 1 No. 1 (2023)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i1.3378

Abstract

Pembuatan makaroni dengan bahan tepung baku uwi ungu, kacang tanah dan pembahan CMC merupakan pemanfaatan bahan pangan lokal. Tujuan penelitian ini adalah untuk mengetahui perbandingan tepung uwi ungu, kacang tanah dan penambahan CMC terhadap sifat fisik, kimia dan tingkat kesukaan makaroni yang memenuhi syarat dan disukai panelis. Pada penelitian ini membuat makaroni dengan perbandingan penambahan  tepung terigu, tepung uwi ungu dan tepung kacang tanah (100% : 0% : 0%) ; (85% : 10% : 5%) ; (70% : 20% : 10%) ; (55% : 30% : 15%) dan penambahan CMC ( 0,5%,  0,75% dan 1%). Analisa yang dilakukan pada penelitian uji fisik pada makaroni terdiri atas warna dan tekstur. Uji kimia terdiri atas kadar air, kadar abu, kadar protein, aktivitas antioksidan, fenol dan antosianin, serta tingkat kesukaan makaroni. Hasil penelitian menunjukkan bahwa perbandingan  penambahan  tepung terigu : tepung uwi ungu : tepung kacang tanah dan penambahan CMC terhadap makaroni berpengaruh nyata terhadap uji warna, tekstur, aktivitas antioksidan, serta  tingkat kesukaan makaroni. Makaroni dengan perlakuan terbaik yang paling disukai panelis dan memiliki aktivitas antioksidan tinggi yaitu pada perlakuan dengan perbandingan tepung terigu 55: tepung uwi ungu 30: tepung kacang tanah 15 dan penambahan CMC 0,75% memiliki kandungan kadar air  6,85%, kadar abu 3,19%, kadar protein 17,74%, aktivitas antioksidan 64,10 %RSA,  fenol 52,54 mg EAG/100 g dan antosianin 45,06 mg/100 g.
Substitusi Tepung Beras-Pati Garut dan Penambahan Ekstrak Bunga Telang (Clitoria ternatea) terhadap Karakteristik Cendol: Substitution of Arrowroot Rice-Starch Flour and Addition of Telang Flower Extract (Clitoria ternatea) to the Characteristics of Cendol Rani Amalianti , Dhiah; Cahyono Murti, Siti Tamaroh; Kanetro, Bayu
Journal of Food and Agricultural Technology Vol. 1 No. 2 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i2.3829

Abstract

Cendol merupakan makanan khas Indonesia yang pada umumnya berbahan baku dari tepung beras. Pati garut mempunyai karakteristik yang menyerupai tepung tapioka dan berantioksidan. Bunga telang mengandung komponen antosianin yang bersifat antioksidan. Penelitian ini bertujuan untuk menghasilkan cendol tepung beras-pati garut dengan penambahan bunga telang yang disukai panelis dan memiliki antioksidan. Pada penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu tepung beras:pati garut (80:20, 70:30, dan 60:40) dan penambahan ekstrak bunga telang (5,10 dan 15 ml). Cendol yang dihasilkan diuji kemudia dianalisis fisik dan kimia. Data yang diperoleh dilakukan uji statistic One Way Anova dan jika terdapat beda nyata dilakukan uji DNMRT pada tingkat kepercayaan 95%. Penelitian ini menunjukkan bahwa substitusi tepung beras-pati garut berpengaruh nyata terhadap. Hasil penelitian terbaik adalah cendol dengan substitusi tepung beras-tepung garut 60:40 dan penambahan ekstrak bunga telang 15%, dengan aktivitas antioksidan 10,06% RSA, kadar fenol total 20,63 mg EAG/g bk, warna L* 30,03, a* 4,64 dan b* -11,64, kesukaan terhadap warna (3,96), aroma (4,00), tekstur (3,84), rasa (3,76) dan keseluruhan 3,96.
Pengaruh Cara Pengeringan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Seduhan Bubuk Bunga Telang Kering Majid, Aflah Athallah Majid; Cahyono Murti, Siti Tamaroh; Pujimulyani, Dwiyati
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4960

Abstract

Butterfly pea flowers have potential as an herbal plant with benefits for the body. Butterfly pea flower tea is purple in color due to anthocyanin pigments, which have high antioxidant activity. Butterfly pea flowers are perishable, so drying can be used to extend their shelf life. In this study, drying was carried out using two methods, namely a cabinet dryer and sunlight. The dried blue pea flowers were then brewed with water at various pH levels to determine panelist preferences and antioxidant properties, with the addition of lime juice at varying pH levels. In this study, butterfly pea flowers were dried in a cabinet dryer for 9 hours and in the sun for 8 hours. The dried butterfly pea flowers were then brewed with water at pH 3, pH 5, and pH 7. The results showed that the brew from sun-dried flowers was preferred by the panelists. The brew with water at pH 3 was preferred over the other treatments. The brew had the following criteria: L*, a*, and b* values of 31.99, 13.94, and -2.87, respectively; moisture content of 5.53%; antioxidant activity of 33.12% (RSA); and total phenol content of 182.65 mg EAG/g.
AMINO ACID, PROTEIN, AND COLOR PROFILE OF SWEET CORN EXTRACT SUBSTITUTED WITH MORINGA LEAF EXTRACT Widodo, Widodo; Cahyono Murti, Siti Tamaroh; Kanetro, Bayu
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.18078

Abstract

Sweet corn (Zea mays saccharata) is a popular source of carbohydrates and dietary fiber but has a relatively low protein content. To increase its nutritional value and functional potential, substitution was carried out with Moringa oleifera leaf extract which is rich in essential amino acids and bioactive compounds. This study aims to evaluate the effect of Moringa leaf extract substitution on the amino acid profile and color characteristics of sweet corn extract. The study design was a Completely Randomized Design (CRD) with two treatments, namely substitution of the addition of Moringa leaf extract, young and old shoots, in the ratio of sweet corn extract and Moringa leaf extract (80:20; 85:15 and 90:10). The test on the research results was carried out on color, the color was carried out using a colorimeter with parameters L * (brightness), a * (red-green), and b * (yellow-blue), protein content. The amino acid profile test was selected on the best research results using high-performance liquid chromatography (HPLC). The data obtained were statistically tested using Analysis of Variance (ANOVA). If there was a significant difference between treatments, it was continued with the Duncan test (DMRT). The results showed that increasing the concentration of Moringa leaf extract significantly reduced the L * value and increased the a * value (p<0.05), indicating a more intense green color, without significant changes in the b * value. Meanwhile, the selected product for amino acid profile testing was in the treatment of 90:10 young leaf sweet corn extract, with high amino acids in aspartic acid (114.54 mg / L), glutamic acid (222.45 mg/L) and alanine (294.73 mg/L).
Co-Authors Bayu Kanetro Dwiyati Pujimulyani Majid, Aflah Athallah Majid Marni Marni, Marni Rani Amalianti , Dhiah Widodo Widodo Wisnu Adi Yulianto