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Jurnal Teknologi Pangan dan Industri Perkebunan
Published by Politeknik Negeri Ketapang
ISSN : -     EISSN : 27764044     DOI : https://doi.org/10.58466/lipida
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Teknologi Pangan dan Industri Perkebunan atau disingkat LIPIDA adalah jurnal ilmiah berkala yang diterbitkan oleh Pengelola Jurnal Politeknik Negeri Ketapang dua kali dalam setahun. Proses pengiriman naskah terbuka sepanjang tahun. Semua manuskrip yang dikirimkan akan ditinjau secara cermat dan teliti sebelum diterima untuk publikasi. Jurnal Teknologi Pangan dan Industri Perkebunann adalah media untuk menerbitkan artikel penelitian dan studi kasus (terbatas pada beberapa kasus yang menarik dan memiliki nilai baru). urnal Teknologi Pangan dan Industri Perkebunan menerima manuskrip dari pertanian dengan berbagai disiplin ilmu: pegolahan produk pangan,biokimia pangan, mikrobiologi pangan, bioteknologi pangan, hasil analisa pangan, keamanan pangan, dan manajemen agroindustri
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 5 No 2 (2025)" : 5 Documents clear
Pengaruh Metode Pengeringan Berbeda Terhadap Kadar Air, Kadar Abu, Dan Kadar Antioksidan Bubuk Daun Meniran (Phyllanthus niruri) . Wahyu Maulidio, M; Putri Pamungkas, Pinctada
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1791

Abstract

This study aims to determine the effect of different drying methods on water content, ash content, and antioxidant activity in meniran leaves (Phyllanthus niruri). The drying methods used were air drying for 2 days, sunlight for 20 hours, and oven for 3.5 hours at a temperature of 60℃. After drying, each sample was then analyzed to determine the water content, ash content, and IC_50 value for the antioxidant activity indicator. The results showed that the oven drying method produced the lowest water content of 6.11%, and the lowest ash content was obtained through air drying, which was 15%. While the highest antioxidant activity (the lowest IC_(50) value) was produced by samples dried in sunlight, which was 116.8429 µg/mL. From these results, it can be concluded that each drying method has a different effect on the characteristics of meniran leaves. Oven drying is suitable for reducing water content effectively, air drying maintains the lowest ash content, and sun drying is effective in maintaining antioxidant compounds. This study can be a reference in determining the appropriate drying method for processing meniran leaf herbal materials.
Minyak Sawit Merah: Karakteristik Nutrisi, Bioaktif, Potensi Kesehatan, dan Aplikasi dalam Pangan Fungsional Sumber Antioksidan Goneril, Davin; Septi Niranti Hidayat, Dwi; Septiani, Emilia
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1795

Abstract

Red palm oil is reddish crude palm oil (CPO) refined olien fraction without being bleached. This commodity has the potential to be developed from the industrial to health sectors. Red palm oil can be potential antioxidant source functional food, however comprehensive reviewing chemical and bioactive profile, health evidence, and antioxidant activity in functional food never been conducted. The review is using descriptive method as narrative review, summarizing the nutritional content, bioactives, health potential, and functional foods utilization from 2015-2025. Red palm oil is dominated by saturated (37.83%-65.62%) and monounsaturated (27.30%-43.54%) fatty acids. The bioactive compounds found were carotenoids, tocopherols, phytosterols, squalene, flavonoids, and phenolics, that can act as antioxidants, anti-inflammatories, blood vitamin A enhancers, antidiabetics, and antiproliferatives. In functional food processing, such as chocolate spread, mellorine, bagelan, and ground coffee providing DPPH radicals inhibition around (7.091%-82.10%). The study shows that red palm oil is considered balanced between the contained fatty acids, while high in antioxidants (Tocotrienol, β-carotene, sitosterol, and squalene) which depended on the cultivation, post-harvest handling, and processing. The potential health function provided as a source of functional food antioxidants affected by the processing and ingredients combination, which shows the potential for diversification in the further research.
Pengaruh Lama Pengeringan Daun Beluntas dan Jahe Terhadap Karakteristik Fisikokimia dan Organoleptik Minuman Herbal Ilhami Khurniyati, Maylina; Irfan Bagus Prasetyo, Muhammad
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1796

Abstract

Beluntas leaves and ginger are natural ingredients rich in bioactive compounds and have the potential as functional drinks. Drying is an important step in maintaining the quality of these active compounds. This study aims to determine the effect of drying time on the characteristics of pH, antioxidant activity, and organoleptic properties of a mixture of beluntas leaves and ginger. The methodology used is an experimental design with variations in drying time, followed by pH analysis, antioxidant activity test using the DPPH method, and organoleptic tests including aroma, color, taste, and aftertaste. The results showed that drying time had a significant effect on pH values and antioxidant activity, and affected organoleptic attributes. Drying for too long reduces antioxidant activity and gives an undesirable aftertaste. The conclusion of this study is the need to determine the optimal drying time to maintain the physicochemical and sensory quality of the product.
Pengaruh Rasio Daun Meniran (Phyllanthus Niruri), Teh Hijau (Camellia Sinensis), dan Kayu Manis (Cinnamomum Burmanniic) terhadap Kandungan Antioksidan dalam Bentuk Herbal Wahyu Maulidio, M.; Badruttamam, Ahmad; Puntri Pamungkas, Pinctada
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1797

Abstract

Phyllanthus niruri (meniran), Camellia sinensis (green tea), and Cinnamomum burmannii (cinnamon) are known herbal ingredients with high antioxidant content. This study aimed to determine the effect of varying ratios of these three ingredients on the antioxidant content in the form of herbal tea. The method used was a Completely Randomized Design (CRD) with three different formulations: F1 (30% meniran, 20% green tea, 50% cinnamon), F2 (20% meniran, 30% green tea, 50% cinnamon), and F3 (10% meniran, 40% green tea, 50% cinnamon). Analysis was carried out using the DPPH method to test antioxidant activity, as well as organoleptic tests to evaluate taste, aroma, color, and texture. The results showed that the ratio of ingredients affected the antioxidant level, with formulation F3 showing the highest antioxidant activity at 94.34 ppm. However, ANOVA statistical analysis indicated that the differences between formulations were not significant. From an organoleptic perspective, formulation F1 received the highest scores, particularly in terms of aroma and color. The optimal combination was achieved through a formulation that balanced antioxidant effectiveness with consumer preference. Based on the research results, it can be concluded that variations in the ratio of meniran, green tea, and cinnamon influence the antioxidant content in herbal tea, although the differences were not statistically significant. Formulation F3, consisting of 10% meniran, 40% green tea, and 50% cinnamon, exhibited the highest antioxidant activity at 94.34 ppm, indicating that increasing the proportion of green tea may enhance antioxidant activity. On the other hand, based on the organoleptic test, formulation F1 (30% meniran, 20% green tea, 50% cinnamon) was the most preferred, especially in terms of aroma and color. Therefore, the ideal formulation is one that provides a balance between high antioxidant content and acceptable sensory characteristics, making it a potential functional herbal beverage product.
Pengaruh Rasio Daun Meniran (Phyllanthus Niruri), Teh Hijau (Camellia Sinensis) Dan Kayu Manis (Cinnamomum Burmanniic) Terhadap Kandungan Antioksidan Dalam Bentuk Herbal Badruttamam, Ahmad; Puntri Pamungkas, Pinctada
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1802

Abstract

Meniran (Phyllanthus niruri), green tea (Camellia sinensis), and cinnamon (Cinnamomum burmannii) are herbal ingredients known to have high antioxidant content. This study aims to determine the effect of variations in the ratio of the three ingredients on the antioxidant content in the form of herbal tea. The method used was a Completely Randomized Design (CRD) with three different formulations, namely F1 (30% meniran, 20% green tea, 50% cinnamon), F2 (20% meniran, 30% green tea, 50% cinnamon), and F3 (10% meniran, 40% green tea, 50% cinnamon). The analysis was carried out using the DPPH method to test antioxidant activity and organoleptic tests to assess taste, aroma, color, and texture. The results showed that the ratio of ingredients affected the antioxidant levels, with formulation F3 showing the highest antioxidant activity of 94.34 ppm. However, the ANOVA statistical test showed that the differences between formulations were not significant. Meanwhile, in terms of organoleptic, F1 has the highest score, especially in terms of aroma and color. The optimal combination is obtained from a balanced formulation between antioxidant effectiveness and consumer preferences

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