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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Teknologi Pertanian agriTECH JMM (Jurnal Masyarakat Mandiri)
Sih Yuwanti
Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Other

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Journal : Berkala Ilmiah Pertanian

 1 
PEMANFAATAN BIJI KAKAO INFERIOR CAMPURAN SEBAGAI SUMBER ANTIOKSIDAN DAN ANTIBAKTERI Kusuma, Yulianto Tri Chandra; Suwasono, Sony; Yuwanti, Sih
Berkala Ilmiah Pertanian (e-ISSN: 2338-8331) Vol 1, No 2: NOVEMBER
Publisher : Berkala Ilmiah Pertanian (e-ISSN: 2338-8331)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.574 KB)

Abstract

[ENGLISH] There are about 30% of cocoa beans still classified as inferior or low quality beans due to diseases. Low-quality cocoa beans can be used as the source of polyphenolic substances. The purpose of this study was to determine the potency of inferior cocoa beans with various particle sizes as raw materials for polyphenol extraction, and the use of polyphenol-rich cocoa extracts as antioxidant and antibacterial substances. The research was conducted in two stages, namely preliminary research and primary research. This preliminary study aimed to obtain polyphenol-rich cocoa bean extract and to examine antioxidant activity using DPPH method. The next research was to conduct antibacterial test against Escherichia coli and Bacillus subtilis using well diffusion method treated using polyphenols of each type of various particle size (16 mesh, 25 mesh, 35 mesh) with concentrations of 0 ppm, 25.000 ppm, 50.000 ppm, 75.000 ppm, 100.000 ppm. The plates were incubated at 37°C for 24 hours and the inhibition power against bacteria was observed. The results showed that the greater the concentration of polyphenol extracts and the smaller size of the filter powder cocoa resulted in the increase of bacterial growth inhibition area. Keywords: Polyphenol; Cocoa beans; Escherichia coli; Bacillus subtilis [INDONESIAN] Biji kakao inferior merupakan biji buah kakao bermutu rendah karena terserang penyakit dan belum termanfaatkan secara maksimal. Biji kakao berkualitas rendah dapat dimanfaatkan dengan cara mengekstrak kandungan polifenolnya. Tujuan penelitian ini adalah mengetahui potensi ekstrak polifenol biji kakao inferior dengan variasi ukuran partikel sebagai bahan yang memiliki aktivitas antioksidan dan penghambat pertumbuhan bakteri. Penelitian ini dilakukan dalam dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan bertujuan untuk memperoleh esktrak polifenol dari biji kakao inferior campuran yang terserang penyakit. Esktrak polifenol hasil penelitian pendahuluan berpotensi sebagai senyawa antioksidan dan antibakteri. Pengujian aktivitas antioksidan dilakukan dengan menggunakan metode DPPH. Sedangkan pengujian antibakteri menggunakan metode difusi sumuran. Daya penghambatannya terhadap bakteri Escherichia coli dan Bacillus subtilis menggunakan esktrak polifenol dari variasi ukuran partikel (16 mesh, 25 mesh, 35 mesh) yaitu sebanyak 0 ppm, 25000 ppm, 50000 ppm, 75000 ppm, 100000 ppm dan dilakukan secara triplo. Setelah itu diinkubasi selama 24 jam pada suhu 37°C dan diamati daya penghambatan terhadap bakteri. Hasil penelitian menunjukkan bahwa semakin besar konsentrasi ekstrak polifenol dan semakin kecil ukuran saringan bubuk biji kakao, menghasilkan luasan diameter daerah hambatan pertumbuhan bakteri yang semakin besar. Kata kunci: Polifenol; Kakao; Escherichia coli; Bacillus subtilis How to citate: Kusuma YTC, S Suwasono, S Yuwanti. 2013. Pemanfaatan biji kakao inferior campuran sebagai sumber antioksidan dan antibakteri. Berkala Ilmiah Pertanian 1(2): 33-37.
KOPI KAYU MANIS CELUP DENGAN VARIASI TINGKAT PENYANGRAIAN KOPI DAN KONSENTRASI BUBUK KAYU MANIS Lailatul Nichmah; Sih Yuwanti; Sony Suwasono
Berkala Ilmiah Pertanian Vol 2 No 2 (2019): MEI
Publisher : Jember University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bip.v2i2.16168

Abstract

ABSTRACT Coffee powder as one of the processed products of the roasting coffee had a weakness that was giving a waste of brewing dreg. One of the efforts which could be done to reduce the brewing dreg was by making the dip coffee. Besides the dip coffee, the herbal coffee products such as the cinnamon was one of the diversification products of the processed coffee to obtain a new aroma and flavour and to obtain the healthy effect. This research aimed to know the dip cinnamon coffee characteristics by the roasting coffee difference level, the cinnamon powder concentration, and the treatment which resulted a good dip cinnamon coffee on its physical, chemical and organoleptic characteristics. This research used the Completely Randomized Design which consisted two factors; they were the roasting coffee level (light, medium, dark) and the cinnamon powder concentration (2%, 4%, 6%). Each treatment was used 3 repetitions. The physical and chemical characteristics test and the organoleptic preference were done on the dip cinnamon coffee product. The gained data of this research was calculated and analyzed using ANOVA and descriptive which were described in histogram. The research result showed that the best treatment from the chosen affectivity test result was the dark roasting coffee by 2% of the cinnamon powder concentration which resulted 26.13 of the lightness steeping value, 0.60% of sari content, 34.46 mg GAE/gram of the polyphenol total, 70.34% of antioxidant activity, color preference 7.08 (more prefer), aroma preference 7.04 (more prefer), taste preference 6.56 (less prefer), and whole preference 7 (more prefer).Keywords: Dip coffee; Cinnamon; Roasting level ABSTRAK Kopi bubuk sebagai hasil olahan kopi sangrai memiliki kelemahan yaitu masih meninggalkan ampas hasil penyeduhan. Upaya yang dapat dilakukan untuk mengurangi ampas hasil penyeduhan diantaranya dengan pembuatan kopi celup. Selain kopi celup, produk kopi herbal seperti penggunaan kayu manis juga merupakan salah satu diversifikasi produk olahan kopi untuk memperoleh aroma dan cita rasa baru serta memperoleh efek kesehatan. Penelitian ini bertujuan untuk mengetahui sifat-sifat kopi kayu manis celup dengan perbedaan tingkat penyangraian kopi dan konsentrasi bubuk kayu manis serta perlakuan yang menghasilkan kopi kayu manis celup dengan sifat fisik, kimia, dan organoleptik yang baik. Penelitian ini dirancang denganmenggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor, yaitu tingkat penyangraian kopi (light, medium, dark) dan konsentrasi bubuk kayu manis (2%, 4%, 6%). Setiap perlakuan diulang sebanyak 3 kali. Pengujian karakteristik fisik dan kimia serta kesukaan organoleptik dilakukan terhadap produk kopi kayu manis celup. Data yang didapat dari hasil pengamatan diolah dan dianalisis secara ANOVA dan Deskriptif yang digambarkan dengan histogram. Hasil penelitian menunjukkan bahwa perlakuan terbaik dari hasil uji efektivitas yang terpilih adalah perlakuan penyangraian kopi dark dengan konsentrasi bubuk kayu manis 2% yang menghasilkan nilai lightness seduhan 26,13, kadar sari 0,60%, total polifenol 34,46 mg GAE/gram, aktivitas antioksidan 70,34%, kesukaan warna 7,08 (agak suka), kesukaan aroma 7,04 (agak suka), kesukaan rasa 6,56 (sedikit suka), dan kesukaan keseluruhan 7 (agak suka).Kata Kunci: kopi celup, kayu manis, tingkat penyangraian
PEMANFAATAN BIJI KAKAO INFERIOR CAMPURAN SEBAGAI SUMBER ANTIOKSIDAN DAN ANTIBAKTERI Yulianto Tri Chandra Kusuma; Sony Suwasono; Sih Yuwanti
Berkala Ilmiah Pertanian Vol 1 No 2 (2013): NOVEMBER
Publisher : Jember University Press

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

Abstract

[ENGLISH] There are about 30% of cocoa beans still classified as inferior or low quality beans due to diseases. Low-quality cocoa beans can be used as the source of polyphenolic substances. The purpose of this study was to determine the potency of inferior cocoa beans with various particle sizes as raw materials for polyphenol extraction, and the use of polyphenol-rich cocoa extracts as antioxidant and antibacterial substances. The research was conducted in two stages, namely preliminary research and primary research. This preliminary study aimed to obtain polyphenol-rich cocoa bean extract and to examine antioxidant activity using DPPH method. The next research was to conduct antibacterial test against Escherichia coli and Bacillus subtilis using well diffusion method treated using polyphenols of each type of various particle size (16 mesh, 25 mesh, 35 mesh) with concentrations of 0 ppm, 25.000 ppm, 50.000 ppm, 75.000 ppm, 100.000 ppm. The plates were incubated at 37°C for 24 hours and the inhibition power against bacteria was observed. The results showed that the greater the concentration of polyphenol extracts and the smaller size of the filter powder cocoa resulted in the increase of bacterial growth inhibition area. Keywords: Polyphenol; Cocoa beans; Escherichia coli; Bacillus subtilis [INDONESIAN] Biji kakao inferior merupakan biji buah kakao bermutu rendah karena terserang penyakit dan belum termanfaatkan secara maksimal. Biji kakao berkualitas rendah dapat dimanfaatkan dengan cara mengekstrak kandungan polifenolnya. Tujuan penelitian ini adalah mengetahui potensi ekstrak polifenol biji kakao inferior dengan variasi ukuran partikel sebagai bahan yang memiliki aktivitas antioksidan dan penghambat pertumbuhan bakteri. Penelitian ini dilakukan dalam dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan bertujuan untuk memperoleh esktrak polifenol dari biji kakao inferior campuran yang terserang penyakit. Esktrak polifenol hasil penelitian pendahuluan berpotensi sebagai senyawa antioksidan dan antibakteri. Pengujian aktivitas antioksidan dilakukan dengan menggunakan metode DPPH. Sedangkan pengujian antibakteri menggunakan metode difusi sumuran. Daya penghambatannya terhadap bakteri Escherichia coli dan Bacillus subtilis menggunakan esktrak polifenol dari variasi ukuran partikel (16 mesh, 25 mesh, 35 mesh) yaitu sebanyak 0 ppm, 25000 ppm, 50000 ppm, 75000 ppm, 100000 ppm dan dilakukan secara triplo. Setelah itu diinkubasi selama 24 jam pada suhu 37°C dan diamati daya penghambatan terhadap bakteri. Hasil penelitian menunjukkan bahwa semakin besar konsentrasi ekstrak polifenol dan semakin kecil ukuran saringan bubuk biji kakao, menghasilkan luasan diameter daerah hambatan pertumbuhan bakteri yang semakin besar. Kata kunci: Polifenol; Kakao; Escherichia coli; Bacillus subtilis How to citate: Kusuma YTC, S Suwasono, S Yuwanti. 2013. Pemanfaatan biji kakao inferior campuran sebagai sumber antioksidan dan antibakteri. Berkala Ilmiah Pertanian 1(2): 33-37.
DAYA CERNA (IN VITRO) DAN KARAKTERISTIK PATI BERAS BIRU INSTAN DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG Puspita Sari; Sih Yuwanti; Dewi Astuti Purnama Sari
Berkala Ilmiah Pertanian Vol 3 No 1 (2020): Februari
Publisher : Jember University Press

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Abstract

Consumption of white rice started to be reduced by diabetics to control the increase in blood glucose. Consumption of rice with IG value and low digestibility can be used as a solution for diabetics. Rice with low digestibility values can be produced by processing rice into instant blue rice using the autoclaving-freezing method and adding telang flower extract as a natural blue coloring and working as an antioxidant. The purpose of this study was to characterize the total levels of starch, amylose, amylopectin, starch digestibility (in vitro) and profile of starch hydrolyzed instant blue rice. The results showed that Membramo and Ciherang 40% instant blue rice had total starch characteristics 73.50% and 74.85%, amylose 22.06% and 25.94%, amylopectin 51.77% and 48.91%, starch digestibility 62.41% and 58.38%. The combination of autoclaving-freezing treatment with added telang flower extracts in both varieties can reduce total starch, amylopectin, and starch digestibility levels and increase amylose content. Decreased digestibility of starch in instant blue rice can reach 17.87% and can produce lower digestibility values compared to Basmati and Taj Mahal rice (comparative rice known as diabetic rice). The hydrolyzed profile of instant blue rice Membramo and Ciherang is lower than blue rice. Hydrolyzed starch profile Membramo instant blue rice is the same as Basmati rice but still cannot reach Taj Mahal rice, while Ciherang instant blue rice reaches Taj Mahal rice and is lower than Basmati rice. Therefore, Membramo and Ciherang instant blue rice has the potential to be an alternative food for diabetics and can also produce innovative food with a low digestibility value Keywords: Instant rice, autoclaving-freezing, telang flower extract
Co-Authors . NURHAYATI Ade Galuh Rakhmadevi Ages Dwiga Marzelly Andi Eko Wiyono, Andi Eko Aurora Urbahillah Dewi Astuti Purnama Sari Herlina Herlina Herlina Herlina Herry Purnomo, Bambang Intan Nurlaili Irma Purwati Lailatul Nichmah Maria Belgis Nita Kuswardani Pudji Hastuti Pudji Hastuti Puspita Sari Renny Dwi Anggraeni Shania Listyana Putri Sri Raharjo Sri Raharjo Supriyadi Supriyadi Supriyadi Supriyadi Suwasono, Sony Tamtarini Tamtarini Triana Lindriati Yani Subaktilah Yulianto Tri Chandra Kusuma Yulianto Tri Chandra Kusuma Yundari, Yundari