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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Journal of Food and Culinary
Isti Nurul Hidayah
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Materials Science & Nanotechnology Public Health Other

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AKTIVITAS ANTIOKSIDAN EKSTRAK BUAH PARIJOTO PADA BERBAGAI PH PENGOLAHAN PANGAN Umar Hafidz Asy'ari Hasbullah; Rizki Bhakti Pertiwi; Isti Nurul Hidayah; Deby Andrianty
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 4, No 2 (2020): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v4i2.745

Abstract

Food processing can be done in the pH range from acid to base. This research aims to study the effect of various pH of food processing on antioxidant activity and total phenol extract of Parijoto fruit. Testing was carried out at pH 2, 4, 7, 8, and 10. Analysis of antioxidant activity using the DPPH radical scavenging activity method. Whereas phenol analysis uses the Folin Ciocalteu method. The results showed that the pH difference significantly affected the antioxidant activity and the total phenol extract of Parijoto fruit. Increasing pH causes an increase in antioxidant activity and in line with an increase in total phenol. Application of processing products from parijoto at higher pH will produce antioxidant activity and total phenols which tend to be higher.
Karakteristik Jelly Drink Seledri dengan Variasi Konsentrasi Karagenan dan Agar Nadlifatul Hasanah; Isti Nurul Hidayah; Iffah Muflihati
Journal of Food and Culinary Vol. 2 No. 1 [Juni 2019]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i1.1436

Abstract

Jelly drink merupakan salah satu alternative untuk memenuhi kebutuhan akan minuman yang praktis Salah satu bahan pangan yang dapat dimanfaatkan yaitu seledri karena sebagian besar seledri hanya digunakan sebagai campuran sup dan bahan makanan berkuah. Tujuan penelitian ini untuk mengetahui pengaruh perbandingan karagenan dan agar terhadap nilai sineresis, pH, total padatan terlarut, dan uji organoleptik dari jelly drink seledri. Penelitian menggunakan Rancangan Acak Lengkap dengan 4 perlakuan yaitu jenis seledri A. Graveolens L. var sacalinum dan A. Graveolens L. var sylvestre Alef serta konsentrasi karagenan:agar yaitu 80%:20%, 60%:0,4%. Hasil penelitian menjukkan rerata sineresis yaitu 2,33-6,39%, rerata pH berkisae 6,5-6,91, total padatan terlarut berkisar antara 7,66-12 Brix, dan perlakuan terbaik dari uji organoleptic yaitu konsentrasi 60%-40% jenis seledri A. Graveolens L. var sylvestre Alef.
Interaksi Hidrokoloid dan Garam Terhadap Karakteristik Organoleptik Salty Cookie Bebas Gluten Substitusi Tepung Sukun dan Tepung Maizena Isti Nurul Hidayah; M. Khoiron Ferdiansyah; Rizky Muliani Dwi Ujianti
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8596

Abstract

Breadfruit flour (Artocarpus communis) is a gluten-free flour which is good to be used as an alternative in making cookies for people with gluten intolerance. The processing of non-gluten cookies has a weakness because there is no function of gluten so that a substitute is needed to improve the properties of cookies with hydrocolloids. Hydrocolloid can form elasticity and compactness well if salt is added. This study aims to determine the interaction of adding hydrocolloid and salt to the sensory properties of gluten-free cookies. The study used a completely randomized design with 2 factorials. The first factor is the type of hydrocolloid (Guar Gum and Xanthan Gum). The second factor is the type of salt (NaCl and CaCl2). The results showed the best treatment on guar gum and NaCl treatment. The addition of hydrocolloid and salt showed (p>0,05) and Ho was accepted, so there was no difference in interaction in determining the sensory properties of salty cookies with the parameters of breadfruit aroma, savory taste, salty taste, crunchiness, and brown color.
Antioxidant Activity of Parijoto Fruit Extract at Various Temperature of Food Processing Rizki Bhakti Pertiwi; Isti Nurul Hidayah; Deby Andrianty; Umar Hafidz Asy'ari Hasbullah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i1.3839

Abstract

Parijoto (Medinilla speciosa) is a tropical plant that is used as traditional medicine by the community. This fruit contains many bioactive compounds. This study aims to analyze the effect of food processing temperature on the total phenolic compounds and antioxidant activity in parijoto extract. Tests are carried out at temperatures of 10, 30, 60, 75 and 100 ºC. Total phenolic compounds were analyzed by Folin-Ciocalteu method. Antioxidant activity were analyzed by DPPH (1,1-Diphenil-2-pikrilhidrazil) radical scavenging method. The results showed that the increased processing temperature causes a decrease in total phenolic compounds. This causes antioxidant activity to decrease. Processing at low temperatures is able to maintain the content of phenol compounds (33.02 μg/ml) and the greatest antioxidant activity.
Co-Authors Deby Andrianty Ferdiansyah, Mokhamad Khoiron Iffah Muflihati, Iffah Nadlifatul Hasanah Rizki Bhakti Pertiwi Rizky Muliani Dwi Ujianti Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari