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All Journal Jurnal Gizi dan Pangan Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Hasanah, Uswatun
1. Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 2. South East Asian Food And Agricultural Science And Technology (SEAFAST) Center
Agriculture, Biological Sciences & Forestry Chemistry Health Professions Public Health

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STABILITAS TOTAL FENOLIK, AKTIVITAS ANTIOKSIDAN, DAN AKTIVITAS PENGHAMBATAN α-GLUKOSIDASE PADA MINUMAN FUNGSIONAL BERBASIS SIRIH MERAH (Piper crocatum Ruiz & Pav.) Syaefudin Syaefudin; Mega Safithri; Uswatun Hasanah
Jurnal Gizi dan Pangan Vol. 11 No. 2 (2016)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.553 KB) | DOI: 10.25182/jgp.2016.11.2.%p

Abstract

This study aims to determine the stability of total phenolic content, antioxidant activity, α-glucosidase inhibitory activity, physical properties (total dissolved solid, pH, color), and total microorganism of antidiabetic functional beverage at certain storage period. The functional beverage made from red betel leaf, cinnamon, and red ginger by using infuse method. Parameters were analyzed for 28 days on 10°C and 30°C of storage temperature. Antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, α-glucosidase inhibitory activity was determined in vitro, and total microorganism was measured by total plate count (TPC) method. The results showed that there were increasement in total dissolved solid of 1.92% (10°C) and 3.85% (30°C), and pH values of 15.30% (10°C) and 13.57% (30°C). In contrary, there were decreasement in total phenolic content of 61.63% (10°C) and 79.73% (30°C), antioxidant activity of 46.80% (10°C) and 53.19% (30°C), and α-glucosidase inhibitory activity of 5.43% (10°C) and 0.39% (30°C). Total microorganism at 10oC was <1.0×100 CFU/mL until day 28, while at 30oC was 2.0×100 CFU/mL on day 28. Based on the results, the functional beverage was good in physical and microbiological quality and still have biological activity as an antidiabetic beverage during storage.
Preferensi dan Ambang Deteksi Rasa Manis dan Pahit: Pendekatan Multikultural dan Gender Uswatun Hasanah; Dede Robiatul Adawiyah; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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

Abstract

Indonesia is a multicultural country and each ethnic group has different eating habits and basic taste preference of food. Gender is also known to have different preference in basic taste. The objective of this research was to study the effect of culture and gender on preference and detection threshold of sweetness and bitterness in Minang (West Sumatra), Javanese (Central Java) and Nusa Tenggara ethnic groups. The numbers of panelists were 90 first year undergraduate students in Bogor Agricultural University recruited from regional student organizations. The preference test was rankrating hedonic test in tea for sweetness and coffee for bitterness. Detection threshold experiment was conducted using 3AFC (3-alternative forced choice) method in standard solutions of sucrose and caffeine. Different culture of origin significantly affects preferences of sweetness in tea beverage. Panelists from Minang prefer higher level of sweetness compared to Javanese and Nusa Tenggara ethnic group. However, cultural differences did not affect preference to bitterness of coffee or bitterness. Overall, Indonesians tend to prefer tea beverage with high level of sweetness, and coffee with very low level of bitterness. Gender did not affect significantly the preferences of sweetness and bitterness, but detection threshold of female panelists was lower than that of male panelists. Women were more sensitive than man to detect sweetness and bitterness.
Perilaku Konsumen Terhadap Jajanan Tradisional di Kabupaten Pekalongan Tjahja Muhandri; Uswatun Hasanah; Aisyah Amanah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (2021): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2021.8.1.10

Abstract

Traditional snacks are made from local ingredients, cooked by boiling, steaming, frying, or grilling, whose recipes are passed down from predecessors throughout generations. This research was aimed to study consumer behavior in Pekalongan Regency towards traditional snacks and their preferences for traditional and modern snacks. This research was conducted with a survey method using the Google form online questionnaire to 100 respondens. Consumers of traditional snacks, both men and women, came from various ages, occupations, and income groups. The most popular and most consumed traditional snacks included getuk, nagasari, risol, klepon, bolang-baling, onde-onde, rengginang, rempeyek, putu, arem-arem, and apem. The majority of consumers bought traditional snacks at markets, street vendors, and food stalls. As many as 49% of consumers often consumed traditional snacks with a frequency of 1-7 times a week. As many as 79% of consumers from various age groups preferred traditional snacks because of its delicious and unique taste, affordable prices, natural ingredients, no preservatives, and preserving culture. As many as 29.51% of young consumers (≤ 25 years old) preferred modern snacks due to the simplicity, variations, easiness to get, attracti-veness, and hygienic.
Co-Authors Aisyah Amanah Budi Nurtama Dede Robiatul Adawiyah MEGA SAFITHRI Tjahja Muhandri