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All Journal Jurnal Teknologi & Industri Hasil Pertanian
Samsu Udayana Nurdin
Department of Agricultural Product Technology, Lampung University, Jln. Sumantri Brojonegoro No. 1Bandar Lampung, 35145
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Leaf (Syzygium polyanthum (Wight.) Walp.) on the Level of Starch Hydrolysis, Antioxidant Activity and Sensory Properties of Instant Rice] Rahmadi, Isnaini; Nurdin, Samsu Udayana; Astuti, Sussi
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.29 KB) | DOI: 10.23960/jtihp.v21i1.28 - 41

Abstract

In some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research was aimed to obtain an optimal concentration of bay leaf extract that produces instant rice with low levels of starch hydrolysis, the high antioxidant activity and sensory properties are preferred. The experiment was arranged in a Complete Randomized Block Design (CRBD) with six bay leaf extract concentrations which were 0%, 5%, 10%, 15%, 20% and 25% of the solution volume for cooking. The results showed the addition of the bay leaf extract did not affect the rate of starch hydrolysis and total phenol of instant rice, but it effected on antioxidant activity and sensory properties of instant rice. The best treatment of the instant rice with the addition of bay leaf extract at 0 % who has the degree of hydrolysis of starch by 15.21 %, the antioxidant activity by 79.44 %, total of phenol about 0.19 ppm GAE, the percentage of panelists with like criteria to odor about 49.52 %, the taste 59.05 %, color 86.67 % and fluffier 41.90%.Keywords: antioxidants, bay leaves, hydrolysis of starch, instant rice
PENGARUH PENAMBAHAN EKSTRAK CINCAU POHON (Premna oblongifolia Merr.) PADA PAKAN TERHADAP KANDUNGAN BAKTERI ASAM LAKTAT DIGESTA DAN EFEK LAKSATIFNYA PADA TIKUS PERCOBAAN Murhadi, Murhadi; Nurdin, Samsu Udayana; Aprizal, Dedy; Maryanti, Maryanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.333 KB) | DOI: 10.23960/jtihp.v14i2.129 - 141

Abstract

Dietary fiber with a high fermentability can be considered as prebiotic.  Inulin and Fructo-ligosaccharides has been well known as prebiotic resources. Dietary fibre with lower fermentability has a better laxative effect. Green cincau (Premna oblongifolia Merr.) as one of dietary fibre that contains pectin as it’s main gel forming agent. The previous study showed that pectin has a prebiotic function because it could increase beneficial bacteria level in digestion system with fermentability between 50% to 100%. The objective of this research was to compare the prebiotic function of  green cincau’s gel forming agent extract in increasing the lactic acid bacteria and it’s laxative effect (faecal proportion and faecal consistency) with a commercial prebiotic resource (inulin). This research was designed in a completely randomized block design, with a single treatment (different fiber resource added to the diets : green cincau’s gel forming agent extract, inulin, and selulose)). The results showed that green cincau’s gel forming agent extract has a lower prebiotic function but has a higher laxative effect if compared to commercial prebiotic (inulin) with total lactic acid bacteria  was 11.97,   the pH of the digesta was  6.27, and fecal proportion was 6.296%.
Co-Authors Dedy Aprizal Isnaini Rahmadi Maryanti Maryanti Murhadi Murhadi Sussi Astuti