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POTENSI PEMBENTUKAN PATI RESISTEN DAN ANTIOKSIDAN DALAM PEMBUATAN NASI SECANG: The Potency of Resistant Starch Formation and Antioxidant in the Making of Secang Rice Franciscus Sinung Pranata; Ekawati Purwijantiningsih; Yuliana Reni Swasti
Pro Food Vol. 7 No. 2 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i2.201

ABSTRACT Secang (Caesalpinia sappan) is known as a red coloring agent in histological staining. One of the active components found in Secang is the brazilin compound. These compounds are reported to have biological activities such as hypoglycemic and antioxidants. The formation of resistant starch in traditional food processing such as secang rice as an effort to reduce blood glucose levels has never been reported. The aims of this study were to determine the total phenolic and antioxidant activity of secang wood extract in the manufacture of secang rice, and to determine the levels of resistant starch of secang rice with different concentrations of addition of secang wood extract. This research was conducted using 4 treatments of secang wood extract, control (without secang wood extract), 5 mL, 7.5 mL, and 10 mL of secang wood extract. The parameters analyzed were total phenolic, antioxidant activity (DPPH) in secang extract and secang rice, and content of resistant starch in secang rice. The results showed that the total phenolic extract of secang wood was 3524.03 ± 20.42 mg GAE / 100 g of the sample and the percent inhibition of free radicals was 94.01 ± 1.76%. The higher the addition of secang wood extract to 10 mL is, the higher the total phenolic and percent free radical inhibition in secang rice. The highest total phenolic and percent free radical inhibition was found in rice which was added with 10 mL of secang extract, i.e. 13.75 ± 0.96 mg GAE / sample and 75.77 ± 0.77%, and the highest resistant starch content was 1.6 ± 0.24%. ABSTRAK Secang (Caesalpinia sappan) dikenal sebagai bahan pewarna merah dalam pewarnaan histologi. Salah satu komponen aktif yang terdapat pada secang adalah senyawa brazilin. Senyawa ini dilaporkan memiliki aktivitas biologi seperti hipoglikemik dan antioksidan. Pembentukan pati resisten dalam pengolahan pangan tradisional seperti nasi secang sebagai upaya menurunkan kadar glukosa darah belum pernah dilaporkan. Tujuan penelitian ini untuk mengetahui total fenolik dan aktivitas antioksidan ekstrak kayu secang dalam pembuatan nasi secang, serta mengetahui kadar pati resisten nasi secang dengan konsentrasi penambahan ekstrak kayu secang yang berbeda. Penelitian ini dilakukan menggunakan 4 perlakuan ekstrak kayu secang yaitu kontrol (tanpa ekstrak kayu secang), 5 mL, 7,5 mL, dan 10 mL ekstrak kayu secang. Parameter yang diuji adalah total fenolik, aktivitas antioksidan (DPPH) pada ekstrak secang dan nasi secang, serta kadar pati resisten pada nasi secang. Hasil penelitian menunjukkan bahwa total fenolik ekstrak kayu secang sebesar 3524,03 ± 20,42 mg GAE/100 g sampel dan persen penghambatan radikal bebas 94,01 ± 1,76%. Semakin tinggi penambahan ekstrak kayu secang hingga 10 mL, maka semakin tinggi total fenolik dan persen penghambatan radikal bebas pada nasi secang. Total fenolik dan persen penghambatan radikal bebas tertinggi terdapat pada nasi yang yang ditambah 10 mL ekstrak secang yaitu 13,75 ± 0,96 mg GAE/sampel dan 75,77 ± 0,77%, serta kadar pati resisten tertinggi sebesar 1,6 ± 0,24%.

Identifikasi dan Uji Aktivitas Antimikrobia Bakteri Asam Laktat dari Fermentasi Singkong (Gatot) terhadap Bacillus cereus dan Aspergillus flavus Maria Hesty Febriana; Ekawati Purwijantiningsih; Pramana Yuda
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 6, No 1 (2021): February 2021
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v6i1.3312

Gatot is a traditional food from fermented cassava. Lactic acid bacteria (LAB) can be found in fermented cassava food, gatot. Lactic acid bacteria can produce an antimicrobial compound for inhibiting pathogen microorganism. The aim of this research were isolation and identification LAB from gatot and antimicrobial activity test against Bacillus cereus and Aspergillus flavus. Three isolates from raw gatot and three isolates from cooked gatot used in this research. Isolation of LAB was conducted using pour plate method, purification is conducted by streak plate method, the antimicrobial test was conducted by agar well diffusion and molecular identification was conducted by PCR colony method using LABFw and R16RDNA-1492bac primer. Lactic acid bacteria from cooked gatot identified as Enterococcus sp. FTBUAJY04, Enterococcus sp. FTBUAJY05, Enterococcus sp. FTBUAJY06, while LAB from raw gatot identified as Lactococcus lactis strain FTBUAJY01, Lactococcus lactis strain FTBUAJY02 dan Lactococcus lactis strain FTBUAJY03. The results obtained from the inhibition zone test showed that all isolates were able to inhibit the growth of B. cereus and A. flavus. The greatest inhibition zone against B. cereus was shown by LAB Gt5 supernatant or L. lactis supernatant strain FTBUAJY02 of 1.87 ± 0.67 cm2, while the results of the greatest inhibition zone against A. flavus was LAB Gt6 supernatant or L. lactis supernatant strain FTBUAJY03 of 3.83 ± 0.73 cm2.

Peningkatan Kualitas Penanganan Pascapanen Kopi Di Gapoktan Sejahtera Umbulharjo Cangkringan Sleman Yogyakarta Yuliana Reni Swasti; Dinar Gumilang Jati; Ekawati Purwijantiningsih
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 8 No. 1 (2022): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.8.1.22-31

The coffee farmers of Farmer Union (Gapoktan) Sejahtera Umbulharjo had a lack of knowledge of good coffee post-harvest handling such as the best harvesting time, fermentation, drying, roasting green been extracting, and packaging roasted coffee need to be improved through extension and training postharvest handing. This research aimed to improve the quality of the coffee postharvest handling. The methods employed are extension and training. The result showed the increase of Gapoktan farmers’ understanding, especially in harvesting technique (pre-test score 33,33 and post-test score 93,33) and drying coffee (pre-test score 44,44 and post-test score 100). In addition, the improvement of postharvest handling reduced the drying time from 30 days to 14 days.

Kajian Pustaka: Kualitas Minuman Probiotik Berbahan Dasar Nabati dengan Variasi Sukrosa dan Bakteri Asam Laktat Felicia Desi Nora Rahmawati; Yulia Reni Swasti; Ekawati Purwijantiningsih
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7466

Probiotics which are generally recognized by the public are processed using cow’s milk as the basic ingredient, which is relatively expensive. Diversification of vegetable ingredients into an alternative to milk as a basic ingredient for probiotics that is processed in a modern way with the aim the product can be consumed by the wide community at a more affordable price. The development of plant-based probiotics processing refers to the various nutritional content of vegetable ingredients and the use of vegetable ingredients of less value in an area. Vegetable ingredients such as fruits and vegetables have good nutrition so that materials are suitable as a medium for growth of lactic acid bacteria. Probiotic supplements that are widely used as a starter for probiotics come from genus Lactobacillus and Bifidobacterium. Feasibility and consumption standard based on chemical, physicochemical, microbiological, and organoleptic parameters are influenced by treatment during the processing of probiotics such as sugar supplementation and variations of probiotic supplements. Application of vegetable materials as a substrate for lactic acid bacteria and treatment during processing determines the final quality of the probiotics product.

KUALITAS DAN AKTIVITAS ANTIBAKTERI CINCALOK TERHADAP BAKTERI PATOGEN SELAMA WAKTU FERMENTASI Ekawati Purwijantiningsih; Kenni Novelia; Fransiskus Sinung Pranata
Jurnal Gizi dan Pangan Soedirman Vol 4 No 2 (2020): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Cincalok is a typical West Kalimantan fermented food made from small shrimp called rebon with addition of rice and salt. Cincalok fermentation is shown by the presence of lactic acid bacteria (LAB) which have ability to be antibacterial against pathogenic bacteria. The ability of LAB to inhibit pathogenic bacteria can be seen from the appearance of the inhibition zone around agar media. Research conducted using cincalok during fermentation on day 0, 7, 14, 21, and 28 to see the ability of inhibition and the viability of LAB in cincalok then also conducted tests that included pH value, total acid, protein, total volatile base (TVB), and organoleptic tests. The result of this research showed that cincalok is able to inhibit the Escherichia coli bacteria with the largest inhibitory zone area on day 14. Fermentation time variation affects the antibacterial activity against E. coli, LAB viability, pH value, total acid, protein content and TVB of cincalok.

REVIEW JURNAL: PEMANFAATAN BAKTERIOSIN UNTUK MENINGKATKAN MASA SIMPAN PRODUK MINUMAN F. Nindita Apiliani Putri; Ekawati Purwijantiningsih; Fransiskus Sinung Pranata
JITIPARI Vol 6 No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Produk minuman memiliki permasalahan masa simpan yang rendah akibat adanya kontaminasi mikrobia. Beberapa metode pengawetan dapat dilakukan untuk meningkatkan masa simpan produk minuman. Bahan pengawet alami dapat digunakan sebagai senyawa antimikrobia, salah satunya adalah bakteriosin. Penggunaan bakteriosin dalam industri minuman dapat membantu mengurangi penggunaan pengawet sintetik serta intensitas perlakuan pemanasan. Fokus kajian pustaka ini pada aplikasi bakteriosin untuk mengurangi mikrobia pada produk minuman dan mengevaluasi kualitasnya setelah dilakukan penambahan bakteriosin. Berdasarkan kajian pustaka diketahui bahwa aplikasi beberapa jenis bakteriosin dari berbagai bakteri asam laktat pada produk minuman menunjukkan terjadi penghambatan pertumbuhan mikrobia pada produk dan tidak terdapat perubahan signifikan terhadap kualitas produk minuman tersebut. Bakteriosin berpotensi untuk digunakan sebagai pengawet alami yang dapat memperpanjang masa simpan produk minuman.

KUALITAS DAN AKTIVITAS ANTIBAKTERI CINCALOK TERHADAP BAKTERI PATOGEN SELAMA WAKTU FERMENTASI Ekawati Purwijantiningsih; Kenni Novelia; Fransiskus Sinung Pranata
Jurnal Gizi dan Pangan Soedirman Vol 4 No 2 (2020): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2020.4.2.2986

Cincalok is a typical West Kalimantan fermented food made from small shrimp called rebon with addition of rice and salt. Cincalok fermentation is shown by the presence of lactic acid bacteria (LAB) which have ability to be antibacterial against pathogenic bacteria. The ability of LAB to inhibit pathogenic bacteria can be seen from the appearance of the inhibition zone around agar media. Research conducted using cincalok during fermentation on day 0, 7, 14, 21, and 28 to see the ability of inhibition and the viability of LAB in cincalok then also conducted tests that included pH value, total acid, protein, total volatile base (TVB), and organoleptic tests. The result of this research showed that cincalok is able to inhibit the Escherichia coli bacteria with the largest inhibitory zone area on day 14. Fermentation time variation affects the antibacterial activity against E. coli, LAB viability, pH value, total acid, protein content and TVB of cincalok.

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