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All Journal Research Journal of Life Science Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH ENSAINS JOURNAL TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Hera Sisca Prasmita, Hera Sisca
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Functional Properties of Pre-gelatinization Red Glutinous Rice Muchlisyiyah, Jhauharotul; Prasmita, Hera Sisca; Estiasih, Teti; Laeliocattleya, Rosalina Ariesta
Jurnal Teknologi Pertanian Vol 17, No 3 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.535 KB)

Abstract

Ketan merah berasal dari daerah Pacitan, Jawa Timur. Ketan merah  biasa digunakan sebagai tetel ketan merah, tape ketan merah, rengginang atau sekedar direbus dan ditaburi kelapa parut. Ketan merah memiliki keunggulan memiliki senyawa fenol yang tinggi. Kelemahannya, ketan merah memiliki sifat yang sulit mengembang di dalam air dingin. Pragelatinisasi ditujukan untuk memperbaiki sifat fungsional dari ketan merah. Penelitian ini dilakukan dengan Rancangan Acak Kelompok (RAK) dengan dua faktor. Masing-masing faktor terdiri dari tiga level yaitu untuk faktor suhu pemanasan 50oC, 60oC dan 70oC. Faktor yang kedua yaitu lama pemanasan 5 menit, 7,5 menit, dan 10 menit. Masing-masing satuan percobaan dilakukan tiga kali ulangan. Hasil penelitian menunjukkan bahwa pragelatinisasi dapat memperbaiki nilai daya serap air, indeks kelarutan, kemampuan mengembang (swelling properties), dan nilai total fenol dari tepung ketan merah.Ketan merah berasal dari daerah Pacitan, Jawa Timur. Ketan merah  biasa digunakan se-bagai tetel ketan merah, tape ketan merah, rengginang, atau ketan rebus dengan taburan kelapa parut. Ketan merah memiliki keunggulan memiliki senyawa fenol yang tinggi. Kelemahannya, ketan merah memiliki sifat yang sulit mengembang di dalam air dingin. Pragelatinisasi ditujukan untuk memperbaiki sifat fungsional dari ketan merah. Penelitian ini menggunakan metode ek-sperimen dengan Rancangan Acak Kelompok (RAK) dengan dua faktor. Masing-masing faktor terdiri dari tiga level yaitu untuk faktor suhu pemanasan 50 °C, 60 °C, dan 70 °C. Faktor yang kedua yaitu lama pemanasan 5 menit, 7.5 menit, dan 10 menit. Masing-masing satuan percobaan dilakukan tiga kali ulangan. Perlakuan terbaik dari tepung ketan merah pragelatinisasi dida-patkan dengan pemanasan pada suhu 60 °C selama 10 menit dengan karakteristik daya serap air sebesar 2.45 g/g, daya serap minyak 2.02 g/g, swelling poperties 2.39 g/g, indeks kelarutan 0.0050%, serta total fenol 624.86 mg GAE /100 g
IDENTIFIKASI KANDUNGAN ASAM FENOLAT DAN AKTIVITAS ANTIOKSIDAN BERAS KETAN MERAH (ORYZA SATIVA VAR. GLUTINOSA) Prasmita, Hera Sisca; Muchlisyiyah, Jhauharotul; Widyaningsih, Tri Dewanti; Purbasari, Sabrina W
Jurnal Teknologi Pertanian Vol 18, No 1 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.668 KB) | DOI: 10.21776/ub.jtp.2017.018.01.5

Abstract

ABSTRAKBeras ketan (Oryza sativa var. glutinosa) yang umum dikenal dan dimanfaatkan masyarakat saat ini adalah beras ketan putih dan beras ketan hitam, sedangkan beras ketan merah sangat jarang diketahui oleh sebagian besar masyarakat. Masyarakat di daerah tertentu seperti di Pakis, kabupaten Pacitan telah lama mengenal, menanam, dan mengolah beras ketan merah menjadi snack seperti tape ketan merah, rengginang ketan merah, dan lain sebagainya. Diduga ketan merah sama seperti beras berpigmen lainnya mengandung asam fenolat dan senyawa bioaktif lainnya serta memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk identifikasi kandungan asam fenolatat pada ketan pecah kulit, ketan sosoh dan bekatulnya. Setiap sampel diekstrak kandungan fenolat bebas, fenolat terikat dan fenolat terkonjugasi kemudian hasil ekstraksi dianalisis total fenolat metode folin-ciocalteau serta aktivitas antioksidan metode DPPH. Penelitian ini bersifat deskriptif kuantitatif, dengan tiga kali ulangan. Pada semua sampel, baik pada ketan pecah kulit, ketan sosoh (bagian endosperm) maupun bekatul (bran) mengandung lebih banyak total fenolat terikat dan terkonjugasi (bebas-terikat) daripada fenolat bebas. Aktivitas antioksidan ekstrak senyawa fenolat tertinggi terdapat pada ketan merah pecah kulit meliputi semua jenis fenolat yaitu ekstrak fenolat bebas IC50 4.52 mg/ml, fenolat terkonjugasi 3 IC50 9.92 mg/ml dan fenolat terikat IC50 30.65 mg/ml ABSTRACTThe most common Glutinous rice (Oryza sativa var. glutinosa) is white glutinous rice and black glutinous rice, but red glutinous rice rather infrequently. However, only few people have known about red glutinous rice, local glutinous cultivars in Pakis, Pacitan, East Java. People in there are used to cultivating red glutinous rice for long time ago and processing into various kinds of snack, such as tape, rengginang. Like the other pigmented rice, red glutinous rice contained phenolic and other bioactive compounds which contained antioxidant activity. This study investigated the phenolic compounds of unpolished red glutinous rice, polished red glutinous rice and bran red glutinous rice. Free phenolic compounds was extracted from each samples, as well as the bound-free phenolic and bound phenolic, then analyzed total phenolic and antioxidant activity by using DPPH method. This research was quantitative descriptive with triplicate measurements. The total phenolic content (TPC) of both bound phenolic acids extract and free/ conjugated phenolic acids extract were higher than free phenolic acids extract in all samples, including unpolished red glutinous rice, polished red glutinous rice and bran red glutinous rice. Antioxidant capacity of all kinds of phenolic acids extract was highest in unpolished red glutinous rice, that is free phenolic acids extract IC50 4.52 mg/ml, free/conjugated phenolic acids extract 3 IC50 9.92 mg/ml and bound phenolic acids extract IC50 30.65 mg/ml
The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility Jhauharotul Muchlisyiyah; Tri Dewanti Widyaningsih; Retno Wulansari; Hera Sisca Prasmita
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.564 KB) | DOI: 10.22146/agritech.44596

Abstract

Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Block Design with a 2x3 experimental design was used, which consisted of processing methods (boiling, roasting, and microwave) and cooling at room temperature and 4 °C for 24 hours with 3 repetitions. Black potato flour was compared with the raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), and Glycemic Index (GI). Also, the analysis of total starch, moisture, and color was performed, hence raw black potatoes generally have 10% resistant starch (%wb). Different treatments of cooking and cooling had a significant effect (α = 0.05) on moisture content, total starch, RS, RDS, SDS, GI, brightness (L), and yellowness (b). Black potatoes subjected to the processing method followed by cooling had lower RDS and increased RS content. Furthermore, refrigeration at 4°C for 24 hours reduced the digestibility of black potato starch more than cooling at room temperature. Contrarily, microwaved black potato cooled at room temperature showed a higher digestion rate compared to the raw counterpart. Conclusively, processing followed by cooling reduces the GI and increases the RS content of Coleus tuberosus.
The Effect of Pregelatinization with Heat and Moisture Treatment on Physicochemical and Pasting Characteristics of Red Glutinous Rice Flour Jhauharotul Muchlisyiyah; Hera Sisca Prasmita; Teti Estiasih; Ratna Palupi Nurfatimah
Research Journal of Life Science Vol 7, No 3 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.rjls.2020.007.03.7

Abstract

Red glutinous rice is native from Pacitan and is still limited to local region consumption. The color of the rice flour showed that it has bioactive content, which is the potential to wider the use. The effect of pregelatinization using heat and moisture treatment by boiling on physicochemical (starch, amylose, anthocyanin, gel consistency, Lab color, SEM figure) and pasting properties of red glutinous rice flour was determined. The time and temperature of pregelatinization were 5, 10, and 15 minutes and 50°C, 60°C, and 60°C. The experiment was done with a completely randomized design with three replications. Starch content range to 62-77%, amylose content 3.29-5.75%, anthocyanin 2.64-6.71 mg/100g, Moisture 6.16-7.45, L 72.5-73.95, redness 5.11-6.00, yellowness 8.87-9.62, and gel consistency 9.7-12 cm. the increase of time and temperature of pregelatinization lead to decrease of amylose, starch, and anthocyanin content, and viscosity. After pregelatinization, the setback viscosity was lower it means that the rate of retrogradation is lower than native starch. SEM figure also showed that pregelatinization using heat and moisture treatment did not destroy the starch granules.
MENGGAGAS DISEMINASI WARISAN KREATIF MELALUI PENGEMBANGAN EDUCATIONAL TOURISM (STUDI KASUS: ROMO YB MANGUN WIJAYA) Fransisca Anita Herawati; FX Bambang Kusumo Prihandono
ENSAINS JOURNAL Vol 3, No 1 (2020): ENSAINS Journal Januari 2020
Publisher : UNIVERSITAS KEBANGSAAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1157.572 KB) | DOI: 10.31848/ensains.v3i1.310

Abstract

Abstract: The city of Yogyakarta has a "spirit" of hybrid culture, where creative actors are behind the dynamics of the city. Historically, Yogyakarta has legendary actors, who bequeathed their creativity to a new generation. The creative inheritance pattern works effectively by diffusing creative ideas through networking. The actor who occupies the position of the structural hole is the owner of high social capital and plays a very important role in the process of inheritance. Every network knit always flows information, ideas that collide with each other and create creativity and new spaces. The purpose of this study is to initiate the process of creative heritage dissemination through educational tourism activities. The research method used is descriptive qualitative by conducting document studies, interviews and observations in the process of data collecting. The case study strategy is used to explore the creative legacy of the figure of YB Mangunwijaya, a Catholic priest, who was also an architect, writer and also a figure who had a concern for the world of education. The dissemination process can be carried out with the use of documents / artifacts from the character, which are relived through tourism activities tailored to the era. Referring to the results of the study, tourism activities were chosen to maintain the continuity of the inheritance of creative ideas, which involved economic reinforcement for the actors. Tourism activities which are initiated lead to tourism activities that are based on principles: something to see, something to do, something to buy and something to share. Creative heritage exploration is done through visual, structure, ornament and curatorial. Targeted tourists are those who have concerns in the fields of architecture, literature, education, and the lower-class community empowerment movement.Keywords: dissemination; educational tourism; creative heritage Abstrak: Kota Yogyakarta memiliki “roh” budaya hybrid, di mana aktor-aktor kreatif berada di balik dinamika kota. Secara historis Yogyakarta, memiliki aktor-aktor legenda, yang mewariskan kreativitas kepada generasi baru. Pola pewarisan kreatif berjalan efektif dengan cara difusi gagasan kreatif melalui jejaring. Aktor yang menduduki posisi structural hole adalah pemilik modal sosial tinggi dan berperan sangat penting dalam proses pewarisan. Setiap rajutan jejaring senantiasa mengalirkan informasi, gagasan yang saling bertubrukan dan menciptakan kreativitas dan  ruang-ruang baru. Tujuan dari penelitian ini adalah menggagas proses diseminasi warisan kreatif melalui aktivitas pariwisata pendidikan. Metode penelitian yang digunakan adalah deskriptif kualitatif dengan melakukan studi dokumen, wawancara dan observasi dalam proses pengumpulan data. Strategi studi kasus digunakan untuk mengulik warisan kreatif dari tokoh YB Mangunwijaya, seorang pastor Katolik, yang juga seorang arsitek, sastrawan dan juga tokoh yang memiliki konsern terhadap dunia pendidikan. Proses diseminasi dapat dilakukan dengan penggunaan dokumen/artefak karya dari sang tokoh, yang dihidupi melalui aktivitas wisata yang disesuaikan dengan jamannya. Mengacu pada hasil penelitian maka aktivitas pariwisata dipilih untuk menjaga keberlanjutan pewarisan gagasan kreatif, di mana  melibatkan penguatan secara ekonomi bagi para pelaku. Aktivitas pariwisata yang digagas mengarah pada aktivitas wisata yang berprinsip pada something to see, something to do, something to buy dan something to share. Eksplorasi warisan kreatif dilakukan secara visual, struktur, ornamen dan kuratorial. Target wisatawan yang diarah adalah orang-orang yang memiliki konsern pada bidang arsitektur, sastra, pendidikan, dan gerakan pemberdayaan masyarakat kelas bawah.Kata kunci: edukasi; pariwisata edukasi; warisan kreatif
PENINGKATAN KINERJA PADA PROSES PRODUKSI KERIPIK PARU DAN UNTHUK YUYU Hera Sisca Prasmita; Jhauharotul Muchlisyiyah

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.693 KB) | DOI: 10.35891/tp.v8i2.908

Abstract

Beef lungs chips and unthuk yuyu are local snack from Kanigoro, Blitar, East Java. Beef lungs chips is made of beef lungs that boiled and stored in freezer. Frozen beef lungs is cut into pieces, dipped in spices, coated in flour and then fried in oil until golden. Unthuk yuyu is local snack made of glutinous rice flour, eggs, sugar and coconut milk. The process of making unthuk yuyu are all ingredients are mixed and then molded using cake mold that specific for unthuk yuyu, and the last is fried this molded dough until golden. The problems of producing beef lungs chips are the low capacity of frying beef lungs and still using conventional knife to cut the beef lungs. The problems of producing untruk yuyu are butter mixing still use small mixer, sugar grinding and coconut shreding still using traditional implementation and need more labour.. There are several solution to overcome those problems by introduce the new advance technology in food processing After introduction of meat slicer and high pressure stove in beef lungs chips processing can increase the efficiency and capacity of cutting frozen beef lungs four times higher and increase of frying capacity two times higher than before. By introducing of grinding meachine, shreding meachine and planetary mixer also can increase the efficiency and capacity of producing untruk yuyu. By using planetary mixer 15 L in size, the capacity of mixing process could be increase.
Physicochemical and functional characteristics of black potato (Coleus tuberosus) flour from some locations in East Java Indonesia Jhauharotul Muchlisyiyah; Teti Estiasih; Dita Puspa Arinta; Hera Sisca Prasmita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 1 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.01.10

Abstract

Coleus tuberous (local name: kentang hitam/black potato) is widely available in Indonesia. Commonly, black potatoes are only boiled and made into side dishes. Black potatoes have the potential to be the ingredient of functional foods. However, black potatoes can only be harvested once a year. Therefore, a low moisture form (flour) storage is required for longer shelf life. Research on physicochemical and functional characteristics of black potato flour is expected to widen the use of black potato flour as raw materials in various food products. This study was aimed to analyze the chemical, physical, and functional  characteristics of black potato flour originating from Sunthi (Jaten), Begal, and Kopenan Forest villages in East Java, Indonesia. All the measurements were carried out with three replications and analyzed using one-way ANOVA, then followed by the Tukey test to find the difference from each sample at a 0.05 significance level. The correlation analysis and principal component analysis were also subjected to study the relationship between each character of the samples. The result indicated that the tuber and starch have relatively high ash, amylose, and total phenol concentration. Several high correlations were found between the characteristics of the black potato flours. One of the high correlations was the water absorption index with starch, amylose, and total phenolic content. The principal component analysis (PCA) also found that the three samples were loading differently in the score plot. Two first principal components (PCs) were the contributing factor for 100% of the differences.
POTENSI MINUMAN FUNGSIONAL WEDANG UWUH SEBAGAI KONTROL BERAT BADAN DAN KONTROL KADAR GLUKOSA DARAH Harijono Harijono; Lulus Mualimin; Teti Estiasih; Siti Narsito Wulan; Hera Sisca Pramita
Jurnal Pangan dan Agroindustri Vol. 9 No. 3: July 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.03.3

Abstract

Wedang uwuh merupakan minuman tradisional khas daerah Yogyakarta yang telah dilaporkan memiliki aktivitas tinggi antioksidan. Penelitian ini bertujuan untuk optimasi formula bahan herbal kayu secang, jahe, kayu manis, kapulaga dan cengkeh untuk pembuatan wedang uwuh yang mempunyai aktivitas tinggi antioksidan sebagai kontrol berat badan dan kadar glukosa darah. Rancangan percobaan ini menggunakan True Experimental Design: Post Test Only Control Group Design.  Hasil dari penelitian menunjukkan bahwa formulasi wedang uwuh mampu sebagai kontrol berat badan dan kadar glukosa darah.
POTENSI EKSTRAK POLISAKARIDA LARUT AIR (PLA) DARI BIJI ASAM (Tamarindus indica L) SEBAGAI KONTROL BERAT BADAN DAN GLUKOSA DARAH Harijono Harijono; Aulia Azizah Syamsuri; Kiki Fibrianto; Siti Narsito Wulan; Hera Sisca Prasmita
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.02.6

Abstract

Biji asam jawa (Tamarindus indica L) merupakan salah satu potensi lokal Indonesia khususnya daerah Nusa Tenggara. Ekstrak polisakarida larut air (PLA) biji asam berperan sebagai sumber serat yang dapat mengendalikan berat badan dan glukosa darah. Tujuan penelitian yaitu untuk mengoptimasi ekstraksi PLA biji asam yang memiliki rendemen dan tingkat kelarutan yang paling baik sebagai kontrol berat badan dan glukosa darah. Proses optimasi menggunakan metode Box Behnken Design (BBD) dengan bantuan software  Design Expert 10.0. Hasil optimasi yang diperoleh diverifikasi dan dilakukan pengujian potensinya terhadap berat badan dan glukosa darah. Hasil menunjukkan bahwa pemberian ekstrak PLA biji asam pada pakan tikus diet tinggi lemak selama 40 hari memiliki pengaruh signifikan terhadap kelompok kontrol negatif dan kontrol positif pada kadar glukosa darah tikus. Sehingga dapat disimpulkan pemberian ekstrak kasar PLA biji asam dapat mengendalikan kadar glukosa tikus diet tinggi lemak.
Co-Authors Aulia Azizah Syamsuri Dita Puspa Arinta FX Bambang Kusumo Prihandono Harijono Harijono Jhauharotul Muchlisyiyah Jhauharotul Muchlisyiyah, Jhauharotul KIKI FIBRIANTO Lulus Mualimin Ratna Palupi Nurfatimah Retno Wulansari Rosalina Ariesta Laeliocattleya, Rosalina Ariesta Sabrina W Purbasari, Sabrina W Siti Narsito Wulan Teti Estiasih Teti Estiasih Teti Estiasih Tri Dewanti Widyaningsih