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Spectroscopic Characteristics of Antibacterial Component of Atung (Parinarium glaberrimum Hassk) Seeds Murhadi .; Soewarno T S; Betty S.L Jennie; Anton Apriyantono; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4306.606 KB)

Abstract

Relative purity assay on antibacterial components (isolates) of “atung” seeds using HPLC system (linier gradient of water-methanol, detection on UV at 280/254 nm) showed that the isolate-9 had the highest purity (94%), followed by isolate-6 (69%), isolate-7 (66%), and isolate-12 (66%) respectively; while the other isolates only had 50% of purity. The UV-Visible spectrophotometer analysis on the isolate-9, showed that the λmax (in methanol) were at 213 and 269 nm. From IR spectrum of the isolate, no more information can be obtained except the presence of C-H stretching. Furthermore, the MS spectrum showed that the fragment ion series of 44 (100%), 57, 69, 83, 97, 115, maybe predicted as aliphatic amine compounds. Key word : Relative purity, methanol, C-H Stretching, fragment ion series, aliphatic amine compounds.
KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [The Characteristics of Spicy Porridges In the Can Packaging] Iwan Rusiardy; Sedarnawati Yasni; Elvira Syamsir
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.264 KB) | DOI: 10.6066/jtip.2014.25.2.185

Abstract

Spicy porridge is a traditional food from West Kalimantan that has unique flavor and aroma from the various spices and vegetables. Distinctive aroma comes from the kesum leaves (Polygonum minus huds) and spices which is used as a mixture of cuisines and have bioactive activity. The objective of this study was to obtain scientific evidence regarding the formulation and nutritional value of canned spicy porridge without vegetables for humans based on emergencies food with flavor and taste appropriate with the Indonesian people. The study was conducted in three phases namely the spice formulation, kesum leaves formulation and condition of spicy porridge that would canned formulation. The results show that the most preferred product with the composition 66.9% toasted rice, 22.4% peanuts, 10.7% palm oil and 43.5% mixture spices accompanied by the addition of the 2.5% kesum leaves. The most preferred spicy porridge in the can packaging from the half cooked rice with the Fo value are 9.141 minutes and sterillized for 60 minutes on 121°C. The energy distribution of calories 50.07 ± 3.54% from carbohydrates, 36.53 ± 3.04% from fat and 13.40 ± 0.69 % from protein. Based on calory distribution and prefer level test, spicy porridge in can packaging is compliant and can be used as emergency food alternative in Indonesia.
Development of Corn Milk Yoghurt Using Mixed Culture of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei SEDARNAWATI YASNI; AYUNI MAULIDYA
HAYATI Journal of Biosciences Vol. 21 No. 1 (2014): March 2014
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (885.034 KB) | DOI: 10.4308/hjb.21.1.1

Abstract

The main objective of this research was to diversify the utilization of corn as commercial commodity by a corn-based new product development in the form of yoghurt. The first step was carried out to make corn yoghurt with the addition of fresh milk into heated corn extract using mixture starter of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei and the best formulation was determined through hedonic evaluation along with weighing method. The selected formulation from this step was corn extract with the addition of 50% fresh milk. The corn extract was produced from corn kernels that were blended and mixed with water in ratio of 3:1, the mixture was further heated and concentrated until the total volume remained 2/3. Afterwards, this selected formulation was added with sugar and full cream milk powder. The hedonic evaluation results showed that the mixture with 10% sugar and 5% full cream milk powder addition possessed the highest score. Lastly, the selected formulation was observed for physical, microbiological, and chemical assay during 4 weeks period. The ultimate observation concluded that the product could be classified as probiotics with total lactic acid bacteria reached 1.5 x 109 CFU/ml with medium fat content (1.8%).
Effect of Andaliman (Zanthoxylum acanthopodium DC) Extracts upon Permeability and Hidrophobicity of Bacillus cereus Adolf JN Parhusip; Betty Sri Laksmi Jenie; Winiati Pudji Rahayu; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.559 KB)

Abstract

Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that the three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of Andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.8% respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate. Key words: Andaliman, extract, hydrophobicity, antibacterial, cell- leakage.
Isolation and Tentative Identification of Volatile Compound of Atung(Parinarium glaberrimum Hassk) Seed Murhadi .; Soewarno T S.; Betty S.L Jennie.; Anton Apriyantono.; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The extraction of volatile components from “atung” seed was carried out by Likens Nickerson extraction apparatus with diethyl eter for 90 minutes, then continued with separation, while volatile isolates identification was done by GC-MS (Shimadzu Qp 5000). The data obtained indicated that volatile components of “atung” seed tentatively are as follow: aldehydes is the largest (34%), alkanes (17%), alkenes (11%), alcohols (7%), and ketones (6%). However, most aldehyde groups were predicted as derivative compounds resulted from the decomposition of fats and/or fatty acids due to a high temperature extraction process. Key words : Volatile components, “atung” seeds, Likens Nickerson, GC-MS, aldehydes.
EKSTRAKSI DAN KARAKTERISASI NANOPARTIKEL EKSTRAK SIRIH MERAH (Piper crocat um) (Extraction and Characterization of Nanoparticles of Red Betel Leaves (Piper crocatum)) Kun Tanti Dewandari; Sri Yuliani; Sedarnawati Yasni
Jurnal Penelitian Pascapanen Pertanian Vol 10, No 2 (2013): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v10n2.2013.58-65

Abstract

Sirih merah merupakan salah satu tanaman obat yang dapat dimanfaatkan sebagai minuman fungsional, karena mengandung senyawa fitokimia dari golongan alkaloid, flavonoid, dan tanin yang berkhasiat sebagai antihiperglikemik dan antioksidan. Salah satu kelemahan dalam penyerapan bahan aktif adalah bioavaibilitasnya yang rendah. Salah satu teknologi yang dapat digunakan adalah teknologi nano. Tujuan penelitian ini adalah melakukan ekstraksi sirih merah, sintesis nanopartikel dan karakterisasinya serta mengetahui stabilitasnya pada beberapa kondisi pH. Hasil penelitian menunjukkan bahwa ekstraksi etanol 96% dengan maserasi memberikan hasil yang terbaik dengan rendemen 7,2 ± 0,25%, kapasitas antioksidan 10892,86 ± 6,06 AAE?g/ml, IC 50 sebesar 46,51 ± 0,05 AAE?g/ml serta total fenol 2388,37 ± 0,3 mg/100g dengan komponen volatil utama yaitu sabinen dan mirsen. Konsentrasi kitosan 0,2% dengan rata-rata diameter 197,20 ± 11,68 nm memberikan hasil yang terbaik dengan nilai IP 0,235 ± 0,03, zeta potensial 32,75 ± 2,11 mV, kapasitas antioksidan 5502,00 ± 8,48 AAE?g/ml, nilai IC 50 yaitu 279,10 ± 0,05 AAE?g/ml dan total fenol 568,76 ± 3,0 mg/100g. Enkapsulasi nanopartikel dengan penyalut campuran maltodekstrin dan isolat protein menunjukkan terjadi peningkatan ukuran partikel dimana dengan pengisi maltodekstrin (M) sebesar 8952,7 ± 2598 nm dan campuran maltodekstrin dan isolat protein kedelai sebesar 8266,9 ± 1134,9 nm. Stabilitas pada beberapa kondisi pH menunjukkan bahwa penurunan persentase total fenol terbesar pada pH basa (6,7, dan 8) dibandingkan pada kondisi pH asam (2,3 dan 4).Kata kunci :ekstraksi, antioksidan, daun sirih merah, nanopartikelEnglish Version AbstractRed betel, a medicinal plant containing alcaloids, flavonoids and tannins, has health benneficial effects as antihyperglycemics and antioxidants. However, its low bioavailablity limit the applications of this extract for nutraceuticals. Transformation of extract into nanoparticles through ionic gelation process was done to enhance its bioavailability. This study is aimed at extracting the active ingredients of red betel leaves using organic solvent, preparing nanoparticles, and characterizing their properties including their stability at different pHs. The study showed the highest yield of red betel leaves extract was observed in the extraction using ethanol 96% (7.2 ± 0,25%) with the capacity of antioxidant of 10892.86 ± 6.06 AAE?g/ml, the IC 50 of 46.51 ± 0.05 AAE?g/ml, the total phenol of 2388.37 ± 0.3 mg/100g and the major volatile compounds of sabinene dan myrcene. Chitosan at a concentration of 0.2% produced nanoparticle size of 197.20 ± 11.68 nm with PDI 0,235 ± 0,03, zeta potential 32.75 ± 2.11mV, antioxidant capacity 5502.00 ± 8.48 AAE?g/ml, nilai IC 50 yaitu 279,10 ± 0,05 AAE?g/ml dan total fenol 568,76 ± 3,0 mg/100g. Encapsulation of nanoparticles using maltodextrin and protein isolates resulted in increases in particle size, in which maltodextrin gave slightly largle particles (8952.7 ± 2598 nm) than did combination of maltodextrin and soy proten isolate (8266.9 ± 1134.9 nm). Nanoparticles at pHs of 6, 7 and 8 exhibited larger decreases in total phenol as compared to that at lower pHs (2, 3, and 4).Keywords : extraction, antioxidant, red betel leaves, nanoparticles
Pembuatan Yoghurt Susu Sapi Segar dengan Penambahan Puree Ubi Jalar Ungu Sari Mustika; Sedarnawati Yasni; Suliantari Suliantari
Journal Teknik Elektro Vol 2 No 3 (2019): Jurnal Pendidikan Teknologi Kejuruan
Publisher : Pascasarjana Fakultas Teknik Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.494 KB) | DOI: 10.24036/jptk.v2i3.5923

Abstract

Making fresh cow's milk yogurt with the addition of purple sweet potato puree is diversification in making yogurt. The purpose of this study was to analyze the effect of adding purple sweet potato puree to pH, viscosity, total titrated acid and total dissolved solids in yogurt making. In this study the RAL experimental design (complete random design) was used to test pH, viscosity, total titrated acid and total dissolved solids with 3 treatments and 2 replications, then proceed with the Tukey real difference test if there were significant differences in each treatment. The treatment given is the addition of purple sweet potato puree as much as 4%, 6% and 8%. From the research results, a formula with 8% purple sweet potato puree was selected with the following characteristics: pH 4.14, total titrated acid 1.26%, viscosity 1154.5 cp, total dissolved solids 2.2o Brix, and total lactic acid bacteria 1.25x109 cfu / ml .
KARAKTERISASI KEJU DANGKE MENGGUNAKAN ENZIM PAPAIN KOMERSIAL DAN PERUBAHAN FISIK SELAMA PENYIMPANAN Nurul Ilmi Musra; Sedarnawati Yasni; Elvira Syamsir
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 1 (2021): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2021.32.1.27

Abstract

Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, South Sulawesi,. This research aimed to obtain dangke cheese through a process using commercial papain as the curdling agent and to determine the best products based on the analysis of physical properties of the raw materials and the dangke. The dangke making was conducted using several concentrations of the commercial papain (0.2-5%). Based on the texture, yield and non-bitter taste intensity, the best dangke was obtained using 1, 3, and 5% commercial papain. Dangke made using 1, 3, and 5% commercial papain resulted in yields of 18, 17, and 18%, respectively with compact texture and non-bitter taste. At room temperature storage (±30°C), the dangke had shelf life of less than 24 hours, while at low temperature storage (±4°C), dangke could last for four days.
Toxicity Study of Antidiabetics Functional Drink of Piper crocatum and Cinnamomum burmannii MEGA SAFITHRI; SEDARNAWATI YASNI; MARIA BINTANG; ANNA SETIADI RANTI
HAYATI Journal of Biosciences Vol. 19 No. 1 (2012): March 2012
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.569 KB) | DOI: 10.4308/hjb.19.1.31

Abstract

Piper crocatum and Cinnamomum burmannii formulations is known to be a new diabetes functional drink. Thus, its toxicological profile needs to be studied. At present, the formulation was evaluated for the repeated dose toxicity study. The Sprague dawley albino rats were treated with P. crocatum and C. burmannii formulations (0, 630, 1260, and 1890 mg/kg) and administered orally for a period of 28 days in albino rats. The effects on body weight, food and water consumption, organ weight, hematology, clinical biochemistry as well as histology were studied. There were no significant differences in the body weight, organ weights and feeding habits between control and treated animals. Hematological analysis showed no marked differences in any of the parameters examined in either the control or treated groups. There were no significant changes that occurred in the blood chemistry analysis including glucose, cholesterol, triglycerides, creatinine, SGPT, and SGOT in experimental animals. Pathologically, neither gross abnormalities nor histopathological changes were observed. The formulation of P. crocatum and C. burmannii was found safe in repeated dose toxicity studies.
Pencirian Mutu Kimiawi dan Mikrobiologis Produk Bandrek Instan dan Sirup Buah Pala (Myristica fragrans) Didah Nur Faridah; Sedarnawati Yasni; Antin Suswantinah; Ghesi Wuri Aryani
Jurnal Ilmu Pertanian Indonesia Vol. 18 No. 1 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The aim of this study was to find chemical and microbiological characteristics of instant bandrek and nutmeg syrup from Sinarsari and Dramaga villages, Dramaga District, Bogor Regency. The analysis resulted that both products still fulfilled the quality standard of microbiological set by the Indonesian National Standard. The antioxidant capacity of instant bandrek and nutmeg syrup consecutively was equivalent with 256.12 mg AEAC per serving size and 775.62 mg AEAC per serving size, respectively. The toal phenolic of the instant bandrek drink and nutmeg syrup consecutively was equivalent with 89.81 mg GAE/L and 140.68 mg GAE/L, respectively. It can be concluded that the food processing did not remove the bioactive compounds that could function as antioxidant.