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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) International Journal of Advance Tropical Food (IJATF) Nusantara Science and Technology Proceedings AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Health & Medical Sciences Indonesian Journal of Microbiology
anggreini, riski ayu
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

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Pengaruh Proses Pengolahan terhadap Senyawa Bioaktif Sorgum dan Potensinya terhadap Kesehatan Anggreini, Riski Ayu; Choiriyah, Nurul Azizah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11980

Abstract

Sorgum sebagai salah satu bahan pangan dari golongan serealia, sangat potensial digunakan sebagai pangan fungsional yang nantinya digunakan untuk pencegahan penyakit kronis. Beberapa penelitian menyampaikan bahwa sorgum memiliki senyawa bioaktif diantaranya adalah senyawa fenolik yang terdiri dari asam fenolik, flavonoid, dan tanin. Kandungan senyawa bioaktif tersebut diduga berpotensi terhadap kesehatan, namun demikian jumlahnya dapat mengalami perubahan akibat proses pengolahan. Review ini bertujuan untuk memberikan informasi terkait manfaat sorgum khususnya pada kandungan senyawa bioaktifnya. Pengaruh proses pengolahan sorgum terhadap kandungan senyawa bioaktif dan potensinya bagi kesehatan. Perendaman, pengukusan, peerebusan, pemanasan kering menggunakan microwave, dan perkecambahan secara signifikan dapat menurunkan senyawa fenolik dan aktivitas antioksidan sorgum. Sementara, proses fermentasi dan iradiasi sinar gama dosis 2,0 kGy mampu meningkatkan kadar senyawa fenolik dan aktivitas antioksidan sorgum. Senyawa fenolik merupakan senyawa berkontontribusi untuk kesehatan tubuh manusia diantaranya untuk mencegah stres oksidatif, antidiabetes, antiobesitas, dan memiliki efek positif terhadap mikrobiota usus.
Optimalisasi Ekstraksi Karotenoid Dengan Menggunakan Berbagai Jenis Pelarut Organik anggreini, riski ayu
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3086

Abstract

Color is one of factors that determine the quality of a food product, however it turns out that not all dyes are safe for consumption. The use of non-food grade synthetic dyes such as textile dyes and leather can be a long-term risk to health. Likuala palm fruit is considered to be a potential source of natural dyes because it has a carotenoids content. However, the type of suitable solvent for obtaining carotenoids extraction is still unknown, so the purpose of this study was to determine the right type of solvent for the extraction of carotenoids color in Licuala palm fruit peel. There are 2 stages in this research, color extraction of Likuala palm fruit and analysis color stability. The analysis carried out was color intensity, total carotenoids (mg/100ml) and yield (%). The results showed that extraction using hexane solvent: acetone with a ratio of 50:50 was able to extract color with intensity, total carotenoid (mg / 100 ml) and the highest yield (%)
Karakteristik Biskuit Tepung Mocaf dan Tepung Kulit Biji Kedelai Kuning (Glycine max) Wardani, Marisa Kusuma; Jariyah, Jariyah; Anggreini, Riski Ayu
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11934

Abstract

Kulit biji kedelai kuning merupakan salah satu limbah yang dihasilkan dari produksi tempe yang belum digunakan secara maksimal, selama ini hanya dimanfaatkan sebagai pakan ternak padahal masih memiliki kandungan zat gizi yang banyak salah satunya adalah serat pangan. Kandungan serat pangan yang tinggi tersebut dapat dimanfaatkan sebagai bahan utama dalam pembuatan biskuit (dengan cara diolah menjadi tepung) bersama dengan tepung mocaf (pengganti tepung terigu) dan bahan pendukung lainnya seperti kuning telur sebagai sumber lemak, stevia dan sukralosa sebagai pemanis rendah kalori. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama yaitu perbandingan proporsi tepung mocaf dan tepung kulit biji kedelai kuning (90:10%, 80:20%, 70:30%, 60:40%, 50:50% dan 40:60%) dan faktor kedua yaitu penambahan kuning telur (4%,6% dan 8%). Data yang diperoleh di analisis menggunakan analisis ragam (ANOVA) dengan uji lanjut Duncans Multiple Range Test (DMRT) taraf kepercayaan 5%. Hasil penelitian menunjukkan bahwa biskuit terbaik diperoleh pada perlakuan perbandingan proporsi tepung mocaf : tepung kulit biji kedelai kuning (40:60) dan kuning telur 8% dengan kadar air 6,92%, abu 1,65%, lemak 11,83%, protein 7,46%, karbohidrat 72,15%, memiliki nilai skoring organoleptik warna 3,04 (sedikit coklat), aroma 3,48 (kuat khas kulit biji kedelai kuning), rasa 2,76 (tidak berasa kulit biji kedelai kuning) dan tekstur 2,92 (sedikit renyah). 
The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee Rahma, Sania Khoiri; Sarofa, Ulya; Anggreini, Riski Ayu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.387

Abstract

Coffee is a refreshing beverage which loved by any community. The addition of spices to coffee enhances the health benefits. Spices used are ginger, galangal, lemongrass, pandanus, and cinnamon. Instant spice coffee may be created through crystallization with sugar as a crystallizing agent. This study used Completely Randomize Design (CRD) from a two-factor factorial pattern. Factor I is the proportion of ginger and spice extract (2:8, 3:7, and 4:6), and factor II is the additional sugar (25.35%, and 45%). The data was analyzed using the Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) follow-up tests at a 5% level. The best treatment is combining the proportion of ginger and spice extract 4:6 with the addition of 45% sugar that produces instant spice coffee with a yield of 37,73%, water level 1.32%, ash level of 1.39%, solubility of 93.13 %, soluble speed 0.14g/s, total soluble solids of 17.15% brix, antioxidant activity of 85.66%, total phenol of 15.43 mgGAE/g.
The Effect of Japanese Papaya Leaf Powder (Cnidoscolus aconitifolius) as a Natural Preservative of Block Fish During Cold Temperature Storage Nazaruddin, Muchammad Vishal; Winarti, Sri; Riski Ayu Anggreini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.406

Abstract

Mackerel (Rastelliger Sp.) is a small pelagic fish commonly consumed as a source of animal protein. Due to its high susceptibility to spoilage, effective storage and the use of natural preservatives are essential to extend its shelf life. Japanese papaya leaf powder, which contains alkaloids, flavonoids, tannins, and saponins, has potential as a natural preservative due to its antimicrobial properties. This study aims to evaluate the optimal combination of Japanese papaya leaf powder concentration and storage duration on the quality of mackerel stored at low temperatures. A completely randomized factorial design was employed, with two factors: the concentration of Japanese papaya leaf powder (0%, 6%, 8%, and 10%) and storage duration (0, 2, 4, and 6 days). Data were analyzed using ANOVA at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) at the same significance level. The results indicated that the best treatment combination was 10% Japanese papaya leaf powder and 4 days of storage. This combination yielded a moisture content of 64.51%, a total microbial count of 6.6 cfu/g, a total volatile basic nitrogen (TVBN) level of 23.28 mg/100g, a pH of 5.34, a trimethylamine (TMA) level of 6.15 mg/100g, and a water holding capacity (WHC) of 53.11%. The organoleptic assessment showed that the mackerel maintained acceptable color and aroma, indicating effective preservation.
Effect of Microwave Exposure and Cooling Time on Physicochemical Characteristics of Modified Sorghum Starch (Sorghum bicolor L. Moench) Putri, Ajeng Ananda; Anggreini, Riski Ayu; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.664

Abstract

Sorghum (Sorghum bicolor L. Moench) is a cereal with high starch content. However, natural (native) starch still has many weaknesses in its characteristics. One way to improve it is to modify the starch to have good characteristics and increase its functional value. Physical modification of starch is often used to enhance the properties of natural (native) starch. The starch modification technique with microwave heating and cooling is one of the physical methods that can improve starch characteristics. This study aimed to determine the effect of microwave exposure time and cooling time on the physicochemical characteristics of modified white sorghum starch. This research used a completely randomized design (CRD) with 2 factors and 3 replications. The first treatment is microwave exposure time (2 minutes, 3 minutes, 4 minutes), and the second is cooling time (12 hours, 24 hours, 36 hours). Treatments with significant effect were further tested with the DMRT (Duncan's Multiple Range Test) 5%. The results showed that the best treatment in the sample was modified sorghum starch treated with microwave exposure time of 4 minutes and cooling time of 12 hours which had physicochemical characteristics of moisture content of 8.27%, ash content of 0.78%, starch content of 69.13%, amylose 32.41%, amylopectin of 36.70%, viscosity of 4.97 mPas, swelling power of 27.59 g/g, solubility of 10.68%. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Co-Authors Ajeng Ananda Putri Ajeng Ananda Putri Alifia Rosida Armita Athennia Caezario Budi Kurniawan Choiriyah, Nurul Azizah Cornelia, Maria Dedin Finatsiyatull Rosida Diana Aqidatun Nisa Fatmala Nida'ul Khasanah Feni Kusumaning Arum Firsty Ainun Zalzabila Ansori Hartono, Sadrina Adsari Novita Jariyah Jariyah Laksmi Diana Liveranny, Kartika Zenithia Mardani Rizkia Pramudita Muhammad, Wardah Nabila Nazaruddin, Muchammad Vishal Noni Rahmadhini Nurul Azizah Choiriyah Pitaloka, Aura Fatimah Dyah Putra, Andre Yusuf Trisna Putri, Ajeng Ananda Rahma, Sania Khoiri Ratna Yulistiani Rezza Natori Rosida Rosida Rosida Safrina Salsabila Sania Khoiri Rahma Sri Winarti Sri Winarti Trianna, Nurul Widji Ulya Sarofa Ulya Sarofa Wardani, Marisa Kusuma Widhy Rahmat Nazaryan Widyanti, Erika Deva Zahrotul Chumairo Zelvia Dian Anggreini Zetta Rasullia Kamandang