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MICROENCAPSULATION OF KARAMUNTING LEAF EXTRACT (Rhodomyrtus tomentosa) AS AN INSTANT DRINK POWDER Supriyono, Teguh; Sera, Agnescia Clarissa
Proceedings of the International Conference on Applied Science and Health No 4 (2019)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (709.706 KB)

Abstract

Backgrounds: Karamunting (Rhodomyrtus tomentosa), a local wild plant from Central Kalimantan, Indonesia is believed by the Dayak tribe to treat diabetes mellitus. Based on the literature review, there have been no studies related to Karamunting focused on processed products in practical dosage forms in the form of instant powder, which has the longest shelf life. This study aims to explore the solubility and percentage of insoluble solids of Karamunting leaf powder that has been encapsulated with the addition of Maltodextrin. In addition, an assessment of the sensory attributes of Karamunting leaf drinks was also carried out. Methods: This study was used an experimental with applied the Randomized Block Design (RBD) design with 2 factors, comparing the number of Karamuting leaf extracts and the concentration of Maltodextrin to produce a formula of 0.5L:5%, 0.5L:10%, 0.5L:15%, 1L:5%, 1L:10% and 1L:15%. This research conducted in the Laboratory of Agricultural Product Technology, Gadjah Mada University, Yogyakarta, Indonesia from November to December 2018. Results: The application of spray dryer produced fine powder of Karamunting drink. It has a distinctive aroma and its color was ranged from bright cream to slightly brownish. Addition of Maltodextrin significantly accelerated powder?s solubility and decreased its yield (p<0.05). Panelists tend to prefer products with 1 L of Karamunting leaf extract and 10% Maltodextrin. Conclusions: Solubility rate of Karamunting leaf extract is strongly influenced by the concentration of Maltodextrin. The higher the concentration of Maltodextrin, the faster the product will be dissolved. Addition of Maltodextrin significantly reduced the total of insoluble solids. However, antidiuretic activity of Karamunting drink should be investigated to prove its health claim.
Critics on Policy of Soy-Based Infant Formula in Indonesia: Compared to Australian and New Zealand Food Standards Sera, Agnescia Clarissa
GHMJ (Global Health Management Journal) Vol 3, No 3 (2019)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (119.114 KB) | DOI: 10.35898/ghmj-33459

Abstract

Background: World Health Organiza on (WHO) recommends breast milk as sole and the most complete infant food during the first 6 months. However, in certain circumstances, when breas eeding is not possible, not de- sired or not advised, infant formulas like those are made of soy can be given to newborns. However, the safety of long-term use soy-based formula has been argued due to the possible adverse effects of phytoestrogen, phytates and aluminum in human body as well as the consequences of agrochemicals residue. Therefore, those problems should be taken into account while developing, reviewing or amending policy of infant formulas. This ar cle re- views the adequacy of soy-based infant formula policy in Indonesia to an cipate issues in SIF consump on. Methods: Australian and New Zealand Food Standards Code was used to compared to the decree of Indonesian NADFC. The results were described narra vely and analyzed from the perspec ve of the author. Results: Accordingly, only small aspects of SIF are regulated in Indonesian policy. The use of SPI for SIF in In- donesia is not a compulsory though scien fically another source may trigger diarrhea in newborn baby. No clause related to aluminum content, zinc to copper ra o, isoflavone level, GM soy and pes cide residue found in In- donesian policy. Conclusion: Apparently, very limited provision regarding SIF has been covered by Indonesian policy. The regu- la on of SIF marketed and manufactured in Indonesia should be more specific and developed based on recent clinical and epidemiological studies. On the other hand, Indonesia needs a comprehensive system where society may par cipate in reviewing the laws.
PENGARUH SUMBER TANNIN TERHADAP KADAR PROTEIN DAN DAYA SIMPAN TELUR PINDANG Eka Astari Hakim; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
JURNAL RISET GIZI Vol 7, No 2 (2019): November (2019)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v7i2.4695

Abstract

Backgroung : Pindang eggs are traditional egg-processed products using tanneries that will denaturing the egg proteins. Guava leaves, tea pulps, shallot skin and onion skin are comionly used for making pindang eggs as they contain tannin.Objective : This study aimed to analyze the effect of tannin sources on protein content and shelf life of pindang eggs.Method : This study used an experimental method with a Completely Randomized Design (CRD) design to examine the difference between tannin using guava leaves, shallot skin, tea pulp, bombay onion skin with 6 times of repetition. Protein content on pindang eggs processed with onion, guava leaves, tea pulp, and onion skins were 13,0%, 12,95%, 12,90%, and 12,80% respectively.Result : There was a significant effect of the addition of tannin sources on the levels of pindang egg protein (p = 0.000, α = 5%). Pindang  eggs have an average shelf life of 20 days. On the 30th day, almost all of pindang eggs with 4 types of tanneries has deteriorated  while the microbiological tests of  all pindang eggs on the 20th day of bacteria have exceeded SNI requirements. There is a real effect of the decay of each tannin source on the storage time of pindang eggs (p = 0.000, α = 5%). There is an influence from the tannin sources from guava leaver, tea pulp, shallot skin, onion skin on egg protein content. The best treatment was found in shallots with a percentage of protein content reached 13.00%.Conclusion : There is an influence from the source of tannin, guava leaves, tea pulp, shallot skin, onion skin to the durability of pindang eggs. The best treatment for 30 days is found in tea grounds and onion skin while in microbial studies all pindang eggs have exceeded SNI requirements
PENGARUH SUBSTITUSI TEPUNG SELPIS (SELUANG DAN PISANG) TERHADAP KADAR PROTEIN, KALSIUM, DAYA TERIMA DAN MUTU ORGANOLEPTIK COOKIES Ayu Sagita Putri; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
JURNAL RISET GIZI Vol 8, No 1 (2020): Mei (2020)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v8i1.5668

Abstract

Background: Insufficiency of nutrients intake such as protein and calcium may lead to the incidence of stunting in children under five years. In fact, Indonesia has many local foods like freshwater fish and local fruits which had abundant nutrients. Seluang is a typical Kalimantan freshwater fish contains high protein and calcium. The utilization of seluang fish flour and kepok banana flour as substitution in making cookies will increase the nutritional value of protein and calcium and may reduce the use of wheat flour.Objective: This study aims to analyse the effect of selpis (seluang and banana) flour substitution on protein, calcium, acceptability and organoleptic quality of cookies.Method: Experimental method with a completely randomized design (CRD) with five flour substitution treatments: 0%, 5%, 10%, 15%, 20% was used in this study. The protein content was tested by Kjeldahl method while the calcium content was tested by the AAS method.Results: Most of panelists preferred the original cookies (P1), characterized by yellowish in colour, fresh-baked aroma, slightly tough in texture and sweet-taste. The highest levels of protein and calcium were at P5 (20%) of 12.25% and 5.88 mg / 100 g.Conclusion: The substitution of seluang and kepok banana flours affect protein levels, calcium levels, acceptability (taste, color and aroma) of cookies but does not affect the texture of cookies.
Potensi Pengembangan Buah Lokal Kalimantan Tengah: Selai Buah Cemot (Passiflora Foetida L.) Nur Hasanah; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 9 No 1 (2019): Februari 2019
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

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Abstract

Buah cemot (Passiflora foetida L.) merupakan buah lokal yang umum ditemui di semak liar dan hutan Kalimantan Tengah. Buah ini sangat popular di kalangan anak-anak penduduk setempat dan lazim dikonsumsi dalam kondisi segar. Sampai saat ini belum ada penelitian yang membahas tentang produk olahan buah cemot. Oleh karena itu, penelitian ini bertujuan untuk menggali potensi buah cemot yang diproses menjadi selai dengan berbagai variasi penambahan pektin: 0,25%; 0,75%; 1,25%; 1,75% dan 2,25%. Penelitian eksperimental ini menggunakan desain Rancangan Acak Lengkap (RAL). Rata-rata panelis menyatakan selai cemot berasa manis, aroma buah nyata, tekstur sangat kental dan warna sangat coklat. Persen padatan terlarut selai buah cemot untuk perlakuan 0,25%; 0,75%; 1,25%; 1,75%; 2,25% berturut-turut adalah 66,7%; 67,3%; 68,4%; 69,2%; 69,8% brix. Konsentrasi pektin tidak mempengaruhi rasa (p=0,244), aroma (p=0,621) dan warna selai (p=0,492). Namun, mempengaruhi tekstur (p=0,000) dan persen padatan terlarut selai buah cemot (p=0,000).
Kadar Serat, Sifat Organoleptik dan Daya Terima Permen Jelly Kulit Buah Naga Merah (Hylocereus Costaricencis) Dwi Node Julianti; Teguh Supriyono; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 8 No 2 (2018): Agustus 2018
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

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Abstract

Due to its anthocyanin and betacyanin content, dragon fruit skin can be used as a natural dye in food. Dragon fruit skin which has been regarded as waste is also high in fiber. Both potential functions can be applied into jelly candy product. This experimental study with Completely Randomized Design (CRD) was specifically intended to determine the effect of 6 formulations of dragon fruit skin concentrations (10%, 20%, 30%, 40%, 50% and 60%) on their fiber contents, organoleptic properties and consumer acceptability of dragon fruit skin jelly candy. Kruskal-Walls Test (α = 0.05) was used to test the data. If there is a difference, data was proceeded by using the Mann-Whitney Test (α = 0.05). There was a significant difference between the concentration of dragon fruit peel extract and fiber content (p = 0.00). The highest fiber content was found in jelly candies with a concentration of 60% dragon fruit skin. There was no significant effect between the concentration of dragon fruit peel extract on aroma (p = 0.25) and taste (p = 0.08) jelly candy. There is a significant difference between the concentration of dragon fruit peel extract on texture (p = 0.00) and colour (p = 0.00) jelly candy. In terms of aroma, taste, texture and colour, most of panellist preferred jelly candy with dragon fruit skin concentration of 40%. The higher the concentration of dragon fruit peel extract, the higher the level of jelly candy fiber. The concentration of dragon fruit skin extract affects the texture and colour attributes of jelly candy
Kadar Serat, Sifat Organoleptik dan Daya Terima Permen Jelly Kulit Buah Naga Merah (Hylocereus Costaricencis) Dwi Node Julianti; Teguh Supriyono; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 8 No 2 (2018): Agustus 2018
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Due to its anthocyanin and betacyanin content, dragon fruit skin can be used as a natural dye in food. Dragon fruit skin which has been regarded as waste is also high in fiber. Both potential functions can be applied into jelly candy product. This experimental study with Completely Randomized Design (CRD) was specifically intended to determine the effect of 6 formulations of dragon fruit skin concentrations (10%, 20%, 30%, 40%, 50% and 60%) on their fiber contents, organoleptic properties and consumer acceptability of dragon fruit skin jelly candy. Kruskal-Walls Test (α = 0.05) was used to test the data. If there is a difference, data was proceeded by using the Mann-Whitney Test (α = 0.05). There was a significant difference between the concentration of dragon fruit peel extract and fiber content (p = 0.00). The highest fiber content was found in jelly candies with a concentration of 60% dragon fruit skin. There was no significant effect between the concentration of dragon fruit peel extract on aroma (p = 0.25) and taste (p = 0.08) jelly candy. There is a significant difference between the concentration of dragon fruit peel extract on texture (p = 0.00) and colour (p = 0.00) jelly candy. In terms of aroma, taste, texture and colour, most of panellist preferred jelly candy with dragon fruit skin concentration of 40%. The higher the concentration of dragon fruit peel extract, the higher the level of jelly candy fiber. The concentration of dragon fruit skin extract affects the texture and colour attributes of jelly candy
Makanan Sehat untuk Kesehatan Otak Agnescia Clarissa Sera; Prisilia Oktaviyani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 6 (2021): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v6i6.2168

Abstract

Hard to focus and forgetful are learning problems often experienced by students. About dietary factors, skipping breakfast and eating unhealthy foods may cause the brain to work less optimally. Moreover, high-sodium foods that teenagers prefer can damage brain cells. If the pattern and selection of food in students are not immediately corrected, of course, this can interfere with their learning performance. For this reason, they need to know about the types of food and healthy eating patterns. Asrama Pendidikan Eka Sinta Palangka Raya was chosen to be the location for community service because its residents are students in junior and senior high school levels. Also, this location is not far from the Poltekkes Kemenkes Palangka Raya. Therefore, this institution will bring a real impact on the surrounding environment. This activity was carried out in November 2020, attended by 13 dormitory residents, four dormitory managers, and seven community service executors. In general, the activities run smoothly and bring new insights toward a good diet. Participants’ level of understanding was excellent (81.76%). The manager of Asrama Pendidikan Eka Sinta Palangka Raya wished this activity could be carried out sustainably by adding training materials, so that dormitory residents gain more skills, especially in processing functional food products to increase memory made from vegetable and fruit waste.
Konsentrat Buah Naga Super Red (Hylocereus costaricensis) Sebagai Pewarna Alami dalam Pembuatan Permen Karet Sehat Agnescia Clarissa Sera; Dwirina Hervilia
Jurnal Kesehatan Vol 9, No 2 (2018): Jurnal Kesehatan
Publisher : Politeknik Kesehatan Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (449.237 KB) | DOI: 10.26630/jk.v9i2.901

Abstract

In Indonesia, chewing gum is still classified as unhealthy snacks due to the content of synthetic dyes. These synthetic dyes can be replaced with natural dyes like anthocyanin and betacyanin, pigments found in super red dragon fruit (Hylocereus costaricensis). This research aimed to investigate color intensity and consumer preferences toward dragon fruit chewing gums and synthetic dyes-containing chewing gums. Five levels (80%, 70%, 60%, 50%, and 40%) of dragon fruits concentrations used as natural colorants and were compared to carmoisine, rose-pink, and purple synthetic dyes. Pure experimental research with the complete randomized design was employed. Color intensity (RGB value) was analyzed using Kruskal-Wallis statistical test (α 0.05). A total of 80 untrained panelists aged 17-30 years old evaluated the color of chewing gum. Level of panelist preferences was processed descriptively. There were significant color differences in red (p=0.037) and blue (p=0.012) in dragon fruit gum groups. There were significant differences between red (p=0.023), green (p=0.018) and blue (p=0.012) in synthetic-colored gum groups compared with 80% and 60% concentrate dragon fruit gums. The higher the percentage of the dragon fruit concentrate, the higher the intensity of color produced in chewing gums. Dragon fruit chewing gum with 80% concentration was preferable among other dragon fruit gum formulations. Carmoisine chewing gum produced sharper color intensity and was preferable among all products.
MICROENCAPSULATION OF KARAMUNTING LEAF EXTRACT (Rhodomyrtus tomentosa) AS AN INSTANT DRINK POWDER Teguh Supriyono; Agnescia Clarissa Sera
Proceedings of the International Conference on Applied Science and Health No. 4 (2019)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Backgrounds: Karamunting (Rhodomyrtus tomentosa), a local wild plant from Central Kalimantan, Indonesia is believed by the Dayak tribe to treat diabetes mellitus. Based on the literature review, there have been no studies related to Karamunting focused on processed products in practical dosage forms in the form of instant powder, which has the longest shelf life. This study aims to explore the solubility and percentage of insoluble solids of Karamunting leaf powder that has been encapsulated with the addition of Maltodextrin. In addition, an assessment of the sensory attributes of Karamunting leaf drinks was also carried out. Methods: This study was used an experimental with applied the Randomized Block Design (RBD) design with 2 factors, comparing the number of Karamuting leaf extracts and the concentration of Maltodextrin to produce a formula of 0.5L:5%, 0.5L:10%, 0.5L:15%, 1L:5%, 1L:10% and 1L:15%. This research conducted in the Laboratory of Agricultural Product Technology, Gadjah Mada University, Yogyakarta, Indonesia from November to December 2018. Results: The application of spray dryer produced fine powder of Karamunting drink. It has a distinctive aroma and its color was ranged from bright cream to slightly brownish. Addition of Maltodextrin significantly accelerated powder’s solubility and decreased its yield (p<0.05). Panelists tend to prefer products with 1 L of Karamunting leaf extract and 10% Maltodextrin. Conclusions: Solubility rate of Karamunting leaf extract is strongly influenced by the concentration of Maltodextrin. The higher the concentration of Maltodextrin, the faster the product will be dissolved. Addition of Maltodextrin significantly reduced the total of insoluble solids. However, antidiuretic activity of Karamunting drink should be investigated to prove its health claim.