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Dedin F Rosida
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EFEKTIVITAS METODE AKTIVITAS ANTIOKSIDAN PADA FRAKSI KECAP MANIS DAN MODEL GLUKOSA-GLISIN-SISTEIN Rosida, Dedin F; Wijaya, C. Hany; Apriyantono, Anton; FR, Zakaria
REKAPANGAN Vol 5, No 1 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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The  oxidative  browning  is  considered  to  have  a  contribute  to  the  flavor, antioxidative activity and color of food. As a result of this Maillard reaction, a variety of by  products,  intermediates  and  brown  pigmens  (melanoidins)   are  produced.  The objectives  of  this  research  was  to  study  the  effect  of  antioxidant  activity  method determination on model and soysauce. The soy  sauce were prepared from sucrose or  coconut  sugar    and  moromi.  The  soysauce  and  model  were  fractionated  by  ultrafiltration in a molecular weight ranging between 10 kDa to 100 kDa. In this study, we  report  that  fractions  of  soysauce.  and  model  have  the  ability  to  scavenging  more strongly DPPH  radical on the fraction with molecular weight of 30 kDa  than 100 kDa,  whereas   the  inhibition  of  oil  oxidation    was  stronger  in  the  fraction  with  molecular  weight <10 kDa to 30 kDa and its activity is more greater than BHT 200 ppm,  although the effect of antioxidants in  soy sauce is greater than the model. Each  fraction of soy sauce  and  a  model  had  a  specific  effect  on  the  inhibition   method  of  oil  oxidation    or sscavenging of  free radicals
KAJIAN DAMPAK SUBSTITUSI KACANG TUNGGAK PADA KUALITAS FISIK DAN KIMIA TAHU Rosida, Dedin F; Hardiyanti, Qomariyah; Murtiningsih, Ir
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Tofu is a soy protein product with a protein coagulation process at its soelektric point. Soy protein precipitation was  range between pH 4.5 which is the point isoelektris soybean globulin. In  efforts  to  reduce  the  use  of  soy  in  the  making  tofu, cowpea  is  one  source  of  vegetable protein  had  a  good  nutritional  composition  of  one  protein,  vitamain  B,  vitamin  C  and  fiber. Cowpea  can be used as raw material of tofu. The use of citric acid as a coagulant will give a high yield in tofu. This study aims to know the effect of the proportion of cowpea and citric acid concentration  on the  quality  of  physical,  chemical  and  organoleptic while  they knew  the  best treatment  combination.This  research  used  Completely  Randomized  Design  (CRD)  which  are arranged  in  factorial  which  consist  of  two  factors  and  repeated  3  times.  Factor  I  is  the proportion of cowpea 20%, 30%, 40% and the second factor is the concentration of citric acid solution  is  10.5%,  11.5%,  12.5%.The  best  results  are  obtained  on  the  proportion  of  20% cowpea  treatment  with    citric acid  concentration  of  12.5%.The resulting was in  a  yield  of 158.767%,  moisture  content of  80.131%,  protein  content  of  9.191%, texture  of 0.088  mm  / gr.dtk  and  organoleptic  value  by  the  number  of  149  flavor rank,  color of  125.5.and  texture of 147.5Key words : Tofu, Cowpea, citric acid
Deamination of lysine in soy sauce by reaction with active carbonyl compounds produced by Maillard reaction Rosida, Dedin F
REKAPANGAN Vol 3, No 1 (2009): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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The development of a brown colour during the thermal treatment of many foods, such  as  coffee,  roasted  beef, soysauce  or  evaporated  milk,  mainly  originates  from interaction  between  reducing  carbohydrates  and  amino  acids,  known  as  the Maillard reaction. It is commonly known at present that one of the causes of changes in colour, aroma,  flavor  and  nutritional  value  of  food  products. The Maillard  reaction  involves condensation, dehydration and polymerization.  As a result of this complex reaction, a variety of by products, intermediates and brown pigment. An  amino-carbonyl  reaction  in  soysauce  yielded  a  rapid  brown  coloration.  An apparent  decrease  in  the  free  amino  group,  determined  by  the  TNBS  method,  was observed  to  be  associated  in  parallel  with  the  brown pigment  formation  by  UV-Vis spectrum,  amino  acids  by  HPLC,  Protein  content  by  Lowry  method,  pH  and  reducing sugar. “Moromi”, moromi with heating and soysauce were examined to effect Maillard reaction.  The  positive  effect  of  sugar  on  browning  suggested  that  lysine  content decreased from 1.18% to 0.69%, free amino group decreased from 3.16 mg/ml to 2.27 mg/ml  and  their  UV-Vis  spectrum    in range  400  nm.  These  results  indicate  that ε-amino  group  of  lysine  in  protein  could  easily  be  determined  by  the  amino-carbonyl reactionKey words : Maillard reaction, soysauce, brown pigment, lysine
KARAKTERISTIK MOROMI DAN KECAP MANIS SERTA KAJIAN AKTIVITAS ANTIOKSIDANNYA Rosida, Dedin F; CH, Wijaya; A, Apriyantono; FR, Zakaria
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Antioxidants are compounds that can retard oxidation in food. Antioxidants should be able  to  delay  or  prevent  the  occurrence  of  autooksidasi  reaction  of  free  radicals  in  lipid. Compounds that act as antioxidants in moromi and soy sauce  is mainly caused by the Maillard reaction  product  compounds.  Protein,  alpha-acids  and  phenols  compound  that  can  be potentially as an antioxidant, in this study haven’t showed antioxidant activity. In the soysauce products  has  the  ability  capture  the  DPPH  radical  more  strongly  on  the  fraction  with molecular  weight  30  kDa  to  greater  than  100  kDa  and  its  activity  similar  to  vitamin  C  200 ppm, whereas the inhibition of fatty acid oxidation was stronger in the fraction with molecular weight <10 kDa to 30 kDa and its activity is greater than 200 ppm BHT.Key Words : Maillard Reactions,moromi, soysauce, antioxidative activity
AKTIVITAS ANTIOKSIDAN FRAKSI-FRAKSI MODEL DARI PRODUK REAKSI MAILLARD Rosida, Dedin F; CH, Wijaya; A, Apriyantono; FR, Zakaria
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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The  oxidative  browning  is  considered  to  have  a  contribute  to  the  flavor,  antioxidative activity  and  color  of  food.  As  a  result  of  this  Maillard  reaction,  a  variety  of  by  products, intermediates and brown pigmens (melanoidins) are produced. The objectives of this research was to study the effect of heating and sugar addition of Model to  antioxidant activity.  The  research is model  system of  Maillard  reaction  products  were  too  made  from  sugar and  amino  acids  and  adjusted  to  the  soysauce  preparation. The  model  contents  of  glucose – glycine - cysteine; glucose – glycine – cysteine - phenylalanine; glucose – glycine – cysteine – phenylalanine – isoleucine - tyrosine. The model were fractionated into molecular weight of 10 kDa –  100  kDa  by  ultrafiltration.  The  fractions  were  characterized  by    spectra  profile  of ultraviolet-visible. The antioxidant of fractions activity was evaluated by rancimat, DPPH(1,1-diphenyl-2-picrylhydrazyl),  TBA  value,  ferric  thio  cyanate and  hemolysis  of  erythrocyte methods.  The fractions of model can retard oxidation of oil and had DPPH radical of scavenging activity especially both Fractions  molecular weight >100 kDa (F1) and  30-100 kDa (F2), and equal  with  the  BHT  antioxidant.  Antioxidant  activity  of  glucose-glycine-cysteine model  by rancimat and thio cyanate method showed  the longest induction period for 15 hours and 72% antioxidant activity, whereas the radical DPPH scavenger activity for all model showed most equaly (60%). The fractions with molecular weight about 30-100 kDa (F2) resulted the highest antioxidant activity. The fractions of model had antioxidant activity in food and biology system.Key Words : Maillard Reactions, Model, fractinationated, antioxidative activity
KAJIAN PERAN ANGKAK PADA KUALITAS TEMPE KEDELAI-LAMTORO GUNG (Leucaena leucocephala) Rosida, Dedin F; HP, Sudaryati; Constantia, Fenny
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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In  general,  people  use  soy  as  an  ingredient  of  making tempeh,  tempeh  increased  demand resulted in a growing number of imported soybeans.The efforted can be done to overcome this is by replacing or mixing of raw materials (soybeans) with other materials. Substitute one ingredient is soy beans  lamtoro  stage.  Diversification  of  products  tempeh  can  be  done  by  adding  lamtoro  gung  and red  yeast  rice  in  soy  tempeh.  This  study  aims  to  determine  the  effect  of  the  proportion  of  soybean seeds:  lamtoro  gung  and  the  addition  of  red  yeast  rice  to  quality  tempe.  Research  using  Complete Randomized  Design  (CRD)  factorial  pattern  with  two  factors  and  two  replications,  the  proportion  of soybean Factor I: lamtoro gung 70%: 30%, 50%: 50%, 30%: 70%. Factor II, the addition of red yeast rice  1%,  2%,  3%.  The  results  showed  that  the  best  treatment  is  the  treatment  the  proportion  of soybean: lamtoro gung (70:30) and the addition of 1% red yeast rice is produced tempeh with criteria 1% addition of red yeast rice that has a water content of 62.42%, ash content 3.30%, levels 14.99% protein, fat  content  of  3.99%,  3178.41  ppm  phenol  content,  antioxidant  activity  of  59.47%,  texture (hardness) 0.241 mm / sec and the gr 72 favorite color, flavor 75, flavor 73, compactness 71 .Key words: soybean, lamtoro gung red yeast rice
PENGEMBANGAN OLAHAN KERUPUK IKAN MANYUNG PADA WARGA GANG DOLLY SURABAYA ,, Sani; Hapsari, Nur; Rosida, Dedin F; Sri, Sri Djajati
REKAPANGAN Vol 11, No 2 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstrak Penyuluhan dan pelatihan dari Program Abdimas ini merupakan aplikasi dari hasil penelitian untuk menjadikan aneka produk pangan yang berbasis ikan sebagai alternatif produk pangan bergizi tinggi dan berpeluang untuk dikembangkan pada warga Gang Dolly Surabaya untuk meningkatkan pendapatan. Metoda yang digunakan dalam memfasilitasi peningkatan ketrampilan olahan ikan di wilayah Gang Dolly Surabaya ini adalah dengan mengadakan pelatihan dengan metode pelatihannya adalah : metode ceramah, metode praktek dan metode pendampingan untuk keberlanjutan kegiatan usaha dan pemasaran hasil. Kondisi Obyektif  yang ada adalah rendahnya produktivitas produsen olahan perikanan  yang dihasilkan selama ini lebih disebabkan oleh lemahnya sumberdaya manusia di bidang manajemen, organisasi yang kurang professional, kurangnya penguasaan teknologi pengolahan dan informasi serta pemasaran yang lemah, dan rendahnya kualitas kewirausahaan dari para pelaku  usaha . Untuk itu pada program ini dilakukan pelatihan ibu-ibu warga Putat Jaya (Gang Dolly) dalam pembuatan kerupuk dari ikan Manyung. Dalam bidang ekonomi ataupun bisnis, ikan manyung merupakan ikan ekonomis yang penting sebagai ikan konsumsi yang dapat dijadikan sebagai bahan penghasil uang. Dibanding dengan ikan tengiri yang banyak digunakan sebagai bahan kerupuk ikan, ikan manyung lebih menjanjikan untuk menghasilkan uang karena harga ikan manyung relatif lebih murah dibanding ikan tengiri. Dan yang pasti kandungan protein dalam ikan manyung sangat tinggi. Kata Kunci : dolly, manyung, kerupuk, pangan, protein, gizi, murah
Co-Authors ,, Sani Anton Apriyantono Apriyantono A C. Hany Wijaya Fenny Constantia Ir Murtiningsih Nur Hapsari Qomariyah Hardiyanti Sri, Sri Djajati Sudaryati HP Wijaya CH Zakaria FR