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Proceeding of International Congress
Published by Universitas Slamet Riyadi
ISSN : -     EISSN : -     DOI : -
Core Subject : Education,
Education
Arjuna Subject : -
Articles 30 Documents
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ANTIBACTERIAL ASSESSMENT OF ALOE VERA (Aloe vera chinensis Linn) CORTEX EXTRACT AND ITS APPLICATION AS INHIBITOR FOR KING PRAWNS (Macrobrachium rosenbergii Linn) SPOILAGE DURING STORAGE AT 5oC Yasmin Nabila, Muhammad Isa Dwijatmoko & Danar Praseptiangga, Dimas Rahadian Aji Muhammad, Intan Nis
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

Fat and sugar blooming on chocolate affects on consumer acceptance, because the existing perceptionthat blooming decrease the safety of the product. Enriching dark chocolate bar with essential oil fromcinnamon (Cinnamomum burmanii) have been conducted. This research aims to investigate the effect ofcinnamon on the blooming occurence during storage. As soon as the chocolate bloomed, FFA and TPCanalysis were performed as safety indicator. The results shows that enriching essential oil from cinnamonslackens bloom appearance on dark chocolate. The bloomed product is safe to be consumed, since FFAand TPC number are under the maximum limit of the requirements of food safety.Keywords: dark chocolate, food safety, bloom, cinnamon
VARIETIES OF TOMATO (Lycopersicum esculentum) BY USING LOWER TRUNK INNOVATION Brianata Rosadhi, Pramono Hadi, Tri Rahayu &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

The research entitled “Varieties of Tomato (Lycopersicum esculentum) by Using Lower TrunkInnovation.” The research aims at knowing the age of switching, varieties of growth, and the highestyield on tomato. This research conducted in October 2013 – December 2014 in Kedunggalar village,District of Ngawi. The method of the research is factorial method by using Randomized Complete Design,which consist of two treatment factors; treatment factor is based on the age of cepokak covering threetreatments and treatment factor is based on varieties of tomato covering two treatments. From those twotreatments, the research finds six combined treatments and each combination of treatment should repeatthree times. The treatment based on the age of switching shows a real affect toward parameter ofsuccessful observation , the amount of shoots, the length of shoots, the amount of flower, fruit, weight offresh fruit, and weight of dried stover. The treatment which based on several varieties shows significantlyreal affect as well toward the success of switching, the amount of shoots, the length of shoots, the amountof flower, the amount of fruit, the weight of fresh fruit, and the weight of dried stover. The interactionboth in the treatment based on the age and varieties show significantly real affect toward the success ofswitching, the amount of shoots, the length of shoots, the amount of flower, the amount of fruit, theweight of fresh fruit, and the weight of dried stover. The result of the research shows that the highest yieldfalls into the weight of fresh fruit based on the treatment of M3V2/six week of tomato switching. Whilethe lowest yield falls into treatment M3V1/six week tomato switching.Keywords: the age of switching, cepokak, types of varieties
CHEMICAL AND PHYSICAL PROPERTIES OF SEPANG (Caesalpinia sappan l.) INSTANT DRINK: REVIEW OF PROPORTION OF WHITE EGGS, MALTODEXTRIN, FEASIBILITY OF THEIR BUSINESS Agustina Intan Niken Tari, Nugraheni Retnaningsih &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

Sepang drink made of sepang wood, lemon grass leaf, cloves, ginger and sugar. This Beverages included inthe category of soft drinks which can be used to cure coughs, dysentery and stomach pain. The purpose ofresearch is to assess the effect of egg white and maltodextrin on the chemical and physical properties ofinstant drink (Caesalpinia sappan L.), and determine the feasibility of making a sepang of instantbeverages. This study used a completely randomized design factorial 2 x 3 with three replications.Parameter observations carried out on the chemical nature of instant sepang include: moisture and ashcontent and a sepang of instant physical properties include: pH, solubility and viscosity; and financialfeasibility. The results showed that the water content and low ash content achieved in the interaction ofegg white treatment 7.5% and maltodextrin 15%, respectively 2.947% and 1.036%. Treatmentconcentrations of egg white does not give a real effect on the pH and viscosity instant sepang, butsignificant effect on the solubility of instant sepang with the highest solubility of 85.45% on 2.5% eggwhite treatment. Maltodextrin significant effect on pH, solubility, viscosity instant cup with a pH of 7.79,solubility 86.90%, and viscosity 1.046 cP at 15% maltodextrin treatments. Analysis of a sepang instantbeverage business has a value of 296.43 Kg BEP or USD 8,172,509.89; PP 2.92 or 2 years 9 months; ROI33.30%; NPV USD 60,809,276.62; and PI 1.2 thus the business of making a sepang instant beverages isfeasible.Keywords: chemical‐physical properties, feasibility, sepang instant drink
ANTI‐DIABETIC ACTIVITY OF SAMBILOTO EXTRACT (Andrographis paniculata Ness) TO DECREASE BLOOD GLUCOSE LEVEL OF ALOXAN‐INDUCED DIABETIC RAT Wartini, Sudarmi, Agustina Intan Niken Tari &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

This research aimed to measure dosage of sambiloto (Andrographis paniculata Ness) extract to decreaseblood glucose level of diabetic rats (Rattus norvegicus). Completely randomized design was applied forexperiment in triplicate sampling and 7 treatments: D0, D1, D2 of normal, diabetic, and 0.9 mg glibenclamidecontrol, respectively; D3, D4, D5 of 100, 200, 400 mg sambiloto extract respectively; and D6 of 200mg sambiloto + 0.9 mg glibenclamide; all dosage in 200 g body weight basis of 2 months old male whiteWistar rats weigh ± 200 g for 21 days. Anova and Kruskal‐Wallis were used as statistic analysis; results thenfurtherly analyzed using Moods Median Test at α 5%. Results showed that sambiloto extract at dosage of100 mg, 200 mg, 400 mg/200 g body weight as well as combination of 200 mg sambiloto + 0.9 glibenclamideable to reduce rat blood glucose level. Interestingly, 400 mg sambiloto/200 g body weight was comparableto the result obtain using 0.9 mg glibenclamide/200 g body weight of 56%. While rats treated withcombination of 200 mg sambiloto + 0.9 mg glibenclamide/200 g body weight had 58% lower blood glucosecompare to initial blood glucose level, however hypoglycemic risk need to be considered.Keywords: anti‐diabetic, sambiloto extract, blood glucose level
POTENCY OF BELUNTAS (Pluchea indica Less) LEAVES EXTRACT AS ANTIOXIDANT AND ANTI WARMED OVER FLAVOR (WOF) OF DUCK MEAT Ribka Stefanie Wongso, Paini Sri Widyawati, Tarsisius D B Fenny A K, Evelyn L W, Dian I Y
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

Beluntas (Pluchea indica Less) is a herb plant used as a traditional medicine or eaten in fresh form. Thereare phytochemical compounds such as essential oils, flavonoids, phenolics, tannins, saponins, phenolshydroquinone, and cardiac glycosides compounds of beluntas leaves that cause it having potential as antioxidant.Difference of solvent polarity can cause concentration and composition of phytochemical compoundsin extract differed, therefore this study was conducted to determine the potential for beluntasleaves extracts (water, methanol, ethanol, ethyl acetate, and hexane) and fractions (water, ethyl acetate,and n‐butanol) as an antioxidant and antiwarmed over flavor (WOF) in duck meat during storage. Theresults showed that the methanol extract of the beluntas leaves (EMB) of the most potential as a source ofantioxidants because the concentration and composition of phytochemical compounds, total phenols andtotal flavonoids than the water, ethanol, ethyl acetate, and hexane extracts. Furthermore EMB was fractionatedby difference of solvent polarity (ethyl acetate, water, n‐butanol). Test showed that EMB antioxidantcapacity and its fractions had the difference in the ability of antioxidant compounds in the EMB andeach fraction in different test systems. EMB had the potency to scavenge superoxide radicals, reduce ironions, and inhibit bleaching of linoleic acid‐β‐carotene system. Ethyl acetate fraction (FEA) had the potencyto scavenge superoxide radicals, reduce iron ions, chelate of iron ions and haemoglobin (Hb), thusFEA was effective as antiwarmed over flavor (WOF) in duck meat, which protected linoleic acid, decreasedof TBARS and hexanal.Keywords: beluntas (Pluchea indica Less), antioxidant, antiwarmed over flavor, duck meat
CHARACTERISTICS OF PURSE‐COWPEA COMPOSITE FLOUR BISCUITS ON DIFFERENT TYPES OF PACKAGING DURING STORAGE Tri Rahayuningsih, Endang Retno Wedowati, Diana Puspitasari, Fungki Sri Rejeki &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

Purse (Xanthosoma sagitifolium) is one type of tubers that have the potential for an alternative as a foodsource. Innovation for product needs to be done to exploit the potential of the purse. One form of theproducts that can be an alternative is purse biscuit. It is expected that purse biscuit will have a higher economicvalue. To improve nutrition in high‐carbohydrate purse then added cowpea flour to increase theprotein content in biscuits. Based on this background, this study aims to determine the character of thepurse‐cowpea composite flour biscuits, as well as knowing the shelf life’s biscuits in various types of packagingmaterials. Results showed treatment‐selected purse‐cowpea composite flour in the composition 50%purse flour and 50% cowpea flour. While the flour formula to made biscuit products are selected on compositeflour of 60% purse‐cowpea flour and 40% wheat flour. While that’s flour formula have characteristics,namely: 2,790% Moisture content, 1,627% ash content, 50,080% carbohydrate content, 6,580% proteincontent, fat content 35,113%, and 210,030% raise power. Based various types of packaging(polypropilene plastic, polyethilene plastic, and aluminum foil) during product’s storage, the selectedtreatment results obtained using the storage of aluminum foil with a total expected value 7,06 with assessmentcriteria are moisture content, ash content, carbohydrate content, protein content, fat content, andTPC.Keywords: purse, cowpea, biscuits, composite flour
ANTIMICROBIAL TEST OF “TUTUP” FLOWERS (Macaranga tanarius (L.) Mull.Arg.) Diana Puspitasari, Fungki Sri Rejeki, Endang Retno Wedowati &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

Preservation “siwalan” sap in Lamongan done in two ways, namely by the addition of lime solutionand by addition of liquid of “tutup” flowers. “Tutup” flowers ((Macaranga tanarius (L.) Mull.Arg.) (nameof Lamongan district) is included in the family Euphorbiaceae. Sugar is produced from the sap with liquidof “tutup” flowers preservative have better quality than the other sap preservative. The results also showedthat the sap with liquid of “tutup” flowers preservative have a longer shelf life, with a fewer the number oftotal microbes. Therefore, it needs to be studied a potential “tutup” flowers extract as an anti‐microbialmaterial. The purpose of this study is as follows: (1) to know and effectiveness test of “tutup” flowers preservativeagainst pathogenic microorganisms and food destroyer, (2) to determine part of “tutup” plantswhich potentially as a preservative, and (3) to determine the minimum concentration of preservative withContact Method.The results showed the following: (1) Growth of Saccharomyces cerevisiae and Staphylococcus aureuscan be inhibited by liquid of “tutup” flowers, but the growth of Pseudomonas fluorecens are not inhibitedby liquid of “tutup” flowers; (2) Pseudomonas fluorecens bacterial growth can be inhibited by a solution oflime, but the growth of Staphylococcus aureus and the Saccharomyces cereviseae not inhibited by a solutionof lime; (3) Inhibited the growth of Staphylococcus aureus by addition of “tutup” plant leaves extractwith concentration 30 % and “tutup” plant flowers extract with 20% and 30% concentration, inhibited thegrowth of Pseudomonas fluorecens by addition of “tutup” plant leaves and flowers with 20% and 30% concentration,whereas inhibited the growth of Saccharomyces cereviceae by the addition of leaf extract of“tutup” plant with a concentration of 20% and 30% and a flower extract of “tutup” plant with a minimumconcentration of 10%; and (4) furthermore used flower extract of “tutup” plant with concentration of atleast 20% can inhibited the growth of Staphylococcus aureus, Pseudomonas fluorecens, and Saccharomycescereviceae.Key words: “tutup” flowers (Macaranga tanarius); antimicrobial; natural preservatives
ANALYSIS OF CUSTOMER PREFERENCE ON THE COWPEA TEMPE Catur Rini Sulistyaningsih, Agung Setyarini &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

The aim of this research are to analyze the customer preference on cowpea tempe, to know the proportionsubstitusion of cowpea on soybean in making tempe that as a favorite food by costumer, and to know thenutritions of cowpea tempe. The research is done in Laboratory of Food and Nutrition, Agriculture Facultyof Sebelas Maret University. The research steps were in making tempe by using soybean which is substitutedby cowpea with comparison 0: 20: 40: 60: 80: 100. Testing of organoleptic includes: color, texture,aromatic, and taste. Testing of proximate includes: the content of protein, fat, carbohydrate, water, andashes.The method which is used is Non Probability Sampling. The participants who are joined in this researchare untrainner. They are 60 people in Jombor Village, Bendosari, Sukoharjo. The data analyze usesanalysis variant 5% and there is a real difference to continue the Duncan Multiple Range Test (DMRT).The result of this research shows that the customer preference on tempe which is subtituted by cowpeaabout 20% just consist of color and taste eventhough the texture and aromatic the customer preferencestill depends on soybean tempe. Based on organoleptic test, it is gained result that people didn’t liketempe with a lot of cowpea substitution. It is because the color is brownish, the texture is not compact,the aromatic is sour and the taste is unpleasant. Cowpea tempe consists of less protein and fat than soybeantempe which has the highest carbohydrate than soybean tempe, and also has water and ashes contentwhich similar with soybean tempe.Keywords: customer preference, tempe, cowpea
THE EFFECT OF ACETIC ACID ON CHARACTERISTICS OF TUNA FISH SKIN GELATIN Meity Sompie, A.T. Agustin &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

This research was aimed to study the influence of acetic acid on characteristics of tuna fish skin gelatin.This study were used tuna fish skin which soaked in 1%, 2 % and 3 % CH3COOH (acetic acid). Statisticalanalysis were carried out by one Anova and the mean difference was tested using Duncans MultipleRange Test. The result showed that acetic acid concentration had significant effect (P<0.01) on the gelstrength 20.020 to 20.021g Bloom, yield 12 to 16%, viscosity :2.3 to 3.0 cP and pH value of tuna fish skingelatin. It was concluded that tuna fish skin gelatin with acetic acid concentration 1%, 2% and 3 % hadsimilar characteristics to the commercial gelatin but the optimum production was obtained from 3 %acetic acid.Keywords: Tuna fish, skin, gelatin, curing, acetic acid
AVOID CONTAMINATION IN SOYBEAN (Glycine max, L. [Merrill]) MICROSPORES CULTURE -, Sumarmi
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

Microspore culture is done to obtain pure strains. The purpose of soybean microspore culture to obtainquality seeds. Two important step that must be done is isolation of microspores in starvation medium andsubculture into embryogenesis medium. Many factors contributing to the contamination of soybeanmicrospore culture. Contamination in the B medium temperature 34 0C is more common than 4 0C. Vulnerableto contamination because of embryogenesis medium rich in nutrients. Bacterial contaminationcan be caused by internal contaminants such as shape of the anther. Other internal contaminants thatcause diseases such as fungi Colletotrichum truncatum and Phakopsora pachyrhizi. Antagonistic fungiwhich contaminate cultures that Trichoderma spp., Alternaria spp., Fusarium spp. Handling of contaminationis done by selecting the appropriate methods in order to remain viable microspores. Sterilization soybeanflower buds with 20% Tween for 10 minutes and then rinsed with distilled water. Moreover sterilizationwith 4% Hg Cl2 and 10% NaOCl for 10 minutes, rinsed with distilled water times, followed by 96%alcohol for 1 minute, can press up to 70% contamination.Keywords: soybean, microspore, contamination

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