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Dina Soes Putri
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Journal of Agritechnology and Food Processing
Published by Universitas Muhammadiyah Mataram
ISSN : -     EISSN : 28093607     DOI : https://doi.org/10.31764/jafp.v1i2.6997
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Public Health
Scope: processing technology, post-harvest physiology, industrial sanitation, local food development, nutrition & health, food chemistry, food safety, processing microbiology, and functional food
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
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Search results for , issue "Vol 3, No 2 (2023)" : 5 Documents clear
Review: analysis of optimal conditions of bovine serum albumin (BSA) protein denaturation inhibition method in anti-inflammatory activity testing of various plant leaf extracts Nirmala, Annisa Rizka; Permatasari, Lina; Muliasari, Handa; Deccati, Rizqa Fersiyana
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.20953

Abstract

Inflammation is a manifestation of the immune response to eliminate antigens and a process to respond to tissue damage. There are various drugs to control and suppress inflammation, referred to as anti-inflammatory agents. One method to test anti-inflammatory activity is the inhibition of Bovine Serum Albumin (BSA) protein denaturation. This review article will discuss the stages and optimal conditions in the inhibition of BSA protein denaturation method using various leaf extract samples. Literature was gathered from several journal database websites such as PubMed, ScienceDirect, and Google Scholar with keywords "anti-inflammatory," "inhibition of BSA protein denaturation," and "leaf extract," spanning publication years from 2002 to 2023. The results of anti-inflammatory activity tests can be expressed as either percentage inhibition or IC50 values. Optimal conditions were obtained by preparing a 0.2% BSA solution with Tris Buffer Saline (TBS), maintaining a 9:1 composition ratio between the BSA solution and the sample, and heating at an optimal denaturation temperature of 70 °C. Before conducting tests using this method, it is crucial to ensure that the suspected active compounds with anti-inflammatory activity are not degraded at this heating temperature.
Determination of physical properties of siamese oranges (Citrus nobilis var. Microcarpa): sphericity, roundness, volume, and density Kurniawati, Emi; Rakhmadevi, Ade Galuh; Fadhila, Putu Tessa; Lailah, Syarifatul
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.20423

Abstract

Siamese oranges are a member of the tangerines which have the scientific name Citrus nobilis var.Microcarpa. It is called Siamese orange because it comes from Siam (Muangthai). The quality of Siamese oranges is determined by their physical properties. These physical properties include size, weight, volume and diameter. Post-harvest technology for Siamese oranges can be done by grading to obtain quality Siamese oranges according to standards. This research aims to determine the physical properties of Siamese oranges used in the grading process. Determination of sphericity and roundness is measured using a caliper. Determination of volume and density is measured using a beaker. Analysis of research data used a one-way z-test normal distribution to the left. The results of data analysis show that the z-count value of roundness, roundness, volume and density is 1.05; 0.79; 0.55; 0.53 and -ztable of -1.645. This means zcount ≥ -ztable, where the average value of the physical properties of Siamese oranges is greater than or equal to the research object, roundness is 0.92, roundness is 0.93, volume is 87 cm3 and density is 1.02 g/ cm3. Thus, the results of these physical properties can be used as a reference when grading Siamese oranges code size 2.
Hedonic test and chemical organoleptic and chemical characteristics of cork and toman fish emping Kartikasari, Dewi; Khairina, Rita; Wahyono, M. Dwiki
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.20392

Abstract

Local fish species from the waters of South Kalimantan that are a source of protein and high in albumin are cork fish and toman fish. In an effort to increase the value added and consumption of both fish, it is necessary to diversify the product, for example by processing them into fish emping. Emping is a type of round and thin snack generally made from melinjo seeds, which are flaked, dried and then fried.  The aim of this study was to determine the organoleptic and chemical characteristics of cork and toman fish emping. This study consisted of 2 treatments, namely the cork fish puff and the toman fish puff. To determine the difference between the two treatments, data analysis was carried out using independent t-test with test parameters including yield calculation, hedonic test (taste, colour, aroma and texture) and chemical test (water, ash, protein, fat, carbohydrate, fibre, energy, TKE and TKP). Based on the results of the t-test, it is known that the organoleptic characteristics of the two empings show a significant difference, with the cork emping being more favourable than the toman emping. The chemical characteristics did not show any significant difference. In conclusion, the yield characteristics, moisture content, ash, protein, fat, carbohydrate, fibre, energy, energy sufficiency level (TKE) and protein sufficiency level (TKP) of cork fish cake were 4.07%, 66.66%, 2.67%, 7.22%, 0.95%, 319.52 kcal, 20.97% and 202.00% respectively with a yield of 10.10%. For toman, the values were 19.29%, 4.31%, 66.89%, 2.55%, 6.96%, 1.02%, 318.37 kcal, 20.54% and 202.69% with a yield of 10.83%. Thus, both cork and toman fish cake are high protein products.
Qualitative test for the presence of borax in cilok sold in several locations in Bondowoso sub-district Putra, Mohammad Edwinsyah Yanuan; Kurniawati, Emi
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.20498

Abstract

Cilok is a food product from West Java made from cassava flour, meat and spices. This product is very popular among the people of Bondowoso Subdistrict, Bondowoso Regency. Unfortunately, there are some cilok sellers who have indicated that they add borax in the processing process to extend the shelf life of the cilok. In fact, borax should not be consumed as it can be harmful to human health. This study aims to determine the presence of borax in cilok sold by vendors at various locations in the Bondowoso sub-district. This type of research is descriptive. The sampling technique used was cluster sampling. The samples used in the study were cilok sold by 4 cilok sellers at different locations in Bondowoso District, Bondowoso Regency. The data analysis technique used in this study was qualitative descriptive analysis. The results showed that all four cilok samples tested were negative for borax and therefore safe for consumption. This shows that cilok sellers are aware of good and safe food processing.
Hedonic test of Lombok Island palm sugar candy formulated with Multi-Purpose Tree Species (MPTS) leaves infusion Baharudin, Baharudin; Triandini, I Gusti Agung Ayu Hari; Wangiyana, I Gde Adi Suryawan
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.21167

Abstract

The purpose of this research is to conduct a hedonic test of palm sugar candy mix with multi-purpose tree species (MPTS) leaves infusion using various statistical approaches. This research used Arenga pinata sap water as raw material. MPTS leaves infusion is the treatment that was added to a palm sugar candy, including I1= Addition of cacao (Theobroma cacao) leaves infusion, I2 = addition of agarwood (Gyrinops versteegii) leaves infusion, I3 = addition of coffee (Coffea robusta) leaves infusion, I4 = addition of soursop (Annona muricata) leaves infusion. Respondents gave evaluations using a 5-scale hedonic score for the treatments in 3 parameters, including appearance, aroma, and taste. Evaluation scores were analyzed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. Treatment I1 has the highest score, while I3 has the lowest score. However, respondents give evaluation scores higher than the threshold value (numeric score >3) in all parameters. This shows that the Addition of MPTS leaf infusion has promising prospects for developing palm sugar candy products. Adding cacao leaves infusion to palm sugar candy can give the highest hedonic score from respondents in all parameters, including appearance, aroma, and taste. 

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