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All Journal Journal of Innovative and Creativity Advance Sustainable Science, Engineering and Technology (ASSET)
Desi Purwaningsih
Universitas Pembangunan Nasional Veteran Jakarta
Chemistry Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Pengaruh Penambahan Sari Jahe Merah Terhadap Daya Simpan Susu Sapi Pasteurisasi Wilfadri Putra Jonesti; Seftiwan Pratami Djasfar; Dara Juliana; Desi Purwaningsih
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.2453

Abstract

Susu sapi segar merupakan cairan kaya nutrisi yang menawarkan manfaat kesehatan bagi manusia. Namun, kandungan nutrisinya membuatnya rentan terhadap kontaminasi mikroba, sehingga memerlukan penanganan yang higienis. Pasteurisasi secara efektif melindungi susu dari kontaminasi mikroba, namun pertumbuhan bakteri termotoleran masih bisa dapat terjadi. Penambahan sari jahe merah (Zingiber officinale var. rubrum), yang dikenal karena sifat antibakterinya, diharapkan dapat menghambat pertumbuhan bakteri dan meningkatkan umur simpan susu pasteurisasi. Oleh karena itu tujuan dari penelitian ini yaitu untuk mengevaluasi pengaruh penambahan sari jahe merah terhadap daya simpan susu sapi pasteurisasi. Penelitian ini menggunakan metode eksperimen dengan susu sapi murni yang dipasteurisasi pada suhu 70-74 °C selama 15 detik. Sari jahe merah ditambahkan ke dalam susu dengan konsentrasi 0%, 1,5%, 2,5%, dan 3,5%. Parameter berupa sifat fisik susu, termasuk pH, aroma, dan warna, diamati setiap 3 jam sekali selama 24 jam. Hasil dari penelitian ini menunjukkan bahwa sifat fisik susu yang ditambahkan sari jahe merah, daya simpannya menjadi lebih singkat, sekitar 6-9 jam pada suhu ruangan. Penurunan pH yang signifikan terjadi pada jam ke-24 selama inkubasi. Penambahan sari jahe merah pada susu pasteurisasi tidak memperpanjang daya penyimpanan susu, bahkan mempercepat koagulasi dan perubahan sifat fisik susu. Kata kunci: Jahe Merah, Susu Sapi, Pasteurisasi, Zingiber officinale, Antibakteri
Microencapsulation of Phycocyanin from Spirulina platensis by Freeze-Drying: Optimization of Maltodextrin–Soy Protein Matrices for Enhanced Stability and Antioxidant Functionality Dian Marlina; Ryan Werytama Saputra; Takad Bagas Aji Prasetyo; Hery Muhamad Ansory; Siti Aisiyah; Desi Purwaningsih
Advance Sustainable Science Engineering and Technology Vol. 8 No. 2 (2026): February-April
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v8i2.2726

Abstract

Phycocyanin, a natural blue pigment from Spirulina platensis, exhibits strong antioxidant activity but is highly unstable under light, heat, and pH variations, limiting its practical applications. This experimental study addresses the lack of systematic optimization data on maltodextrin–soy protein isolate (SPI) wall matrices for phycocyanin microencapsulation via freeze-drying. Phycocyanin was extracted using phosphate buffer and encapsulated at different maltodextrin:SPI ratios (9:1, 8:2, and 7:3). Each formulation was analyzed in triplicate (n = 3) for encapsulation efficiency (EE), phycocyanin retention, moisture content, particle size, and antioxidant activity (DPPH assay). The 8:2 ratio exhibited the best performance with EE of 88.5%, phycocyanin content of 0.710 mg·mL⁻¹, and particle size of 70.2 µm. Moderate antioxidant activity was observed (IC₅₀ = 102.29 ppm). ANOVA confirmed that the polymer ratio significantly affected all parameters (p < 0.05). Overall, the optimized maltodextrin–SPI microcapsules enhanced the stability and antioxidant functionality of phycocyanin under laboratory conditions, supporting their potential application as bioactive ingredients in functional food and pharmaceutical formulations.
Freeze-Dried Phycocyanin Microcapsules: Effect of Maltodextrin-Soy Protein Ratios on Encapsulation Efficiency and Particle Properties Siti Aisiyah; Ira Juliani Anwar; Dian Marlina; Ana Indrayati; Desi Purwaningsih
Advance Sustainable Science Engineering and Technology Vol. 8 No. 3 (2026): May - July
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v8i3.2759

Abstract

Natural pigments such as phycocyanin are highly sensitive to environmental conditions and therefore require stabilization to broaden their applications in functional products. This study aimed to evaluate the effect of varying ratios of maltodextrin and soy protein isolate (SPI) on the physical properties and encapsulation performance of freeze-dried phycocyanin microcapsules. Phycocyanin was extracted using phosphate buffer and encapsulated in three formulations with different maltodextrin–SPI proportions. The obtained microcapsules were characterized using UV–Vis spectrophotometry and particle size analysis (PSA) to determine encapsulation efficiency (EE), yield, moisture content, purity index, and particle size distribution. All experiments were performed in triplicate (n = 3), and data were analyzed using one-way ANOVA (p < 0.05). The formulation with a higher proportion of maltodextrin exhibited the best performance, achieving high EE (≈96%), low moisture content, and uniform particle size. These findings highlight that optimizing biopolymer combinations can enhance the quality and stability of phycocyanin microcapsules, demonstrating potential applications in functional food and pharmaceutical formulations.
Co-Authors Ana Indrayati Dara Juliana Ira Juliani Anwar Marlina, Dian Muhamad Ansory, Hery Ryan Werytama Saputra Seftiwan Pratami Djasfar Siti Aisiyah Takad Bagas Aji Prasetyo Wilfadri Putra Jonesti