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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pendidikan Teknologi dan Kejuruan Microbiology Indonesia Jurnal Keteknikan Pertanian Indonesian Journal of Agricultural Science Jurnal Penelitian Pascapanen Pertanian Journal of Mathematical and Fundamental Sciences agriTECH JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)

SEDARNAWATI YASNI

Departemen Ilmu Dan Teknologi Pangan Fakultas Teknologi Pertanian, Institut Pertanian Bogor

Author-ID : 4349612

Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Physics

Published : 27 Documents Claim Missing Document

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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

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.

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

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%).

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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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.

Pendugaan Umur Simpan Dengan Metode Accelerated Shelf-Life Testing pada 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. 3 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Traditional beverages can be made from the spices and can be processed further as instant powder drinks such as bandrek drink. The expiration date statement on the food packaging is a mandatory according to the Food Act No.7/1996 and the Government Regulation No. 69/1999 about Food Labelling and Advertising. The aim of this research was to estimate or to predict the shelf-life of instant bandrek drink produced at Sinarsari village and nutmeg syrup at Dramaga village, Dramaga district, Bogor regency. Shelf-life estimation of the two products was done by accelerated shelf-life testing method. Instant bandrek was predicted to have shelf-life for 341 days (11 months) when stored at 80% RH, 30 °C, while the nutmeg syrup would be expired in 34-47 days when stored at 30 °C.

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

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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.

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

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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.

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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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.

NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of Encapsulation Product] Rovie Farah Diba; Sedarnawati Yasni; Sri Yuliani
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

Low energy nano technology research with black cumin materials is still limited. Encapsulation of black cumin extract nanoemulsion has been developed and the products have been characterized. The aims of this study are determining the extraction method of black cumin seed, formulating black cumin extract nanoemulsion by spontaneous emulsification technique, and encapsulating black cumin extract nanoemulsion. Three stages of experiments were done in this study, i.e. extraction, nanoemulsification and encapsulation. First, extraction was done using maceration and reflux method and the best result was sent to the nanoemulsification process. Second, a spontaneous nanoemulsification was performed involving organic phase (black cumin extracts were dissolved in ethanol 70%), and water phase (Tween 80 solution with three different percentages 1, 2 and 3% w/w) to produced the best nanoemulsion. Third, the best nanoemulsion based on size, homogeneity, and stability of the particles, was encapsulated using two different encapsulating material compositions, i.e. maltodextrin (100%) and combination of maltodextrin and soy protein isolate at a ratio 80 and 20 (w/w). The results showed that three-hour reflux method produced better black cumin extract properties than that of maceration method. A percentage of 3% surfactant gave a stable nanoemulsion with average droplet size of 10.93 nm. Reconstitution of nanoemulsion encapsulation product that has more spherical globules, indicated efficient encapsulation process. The use of combination of maltodextrin and soy protein isolate provided a better preservation of phenolic content and antioxidant capacity as compared to the use of maltodextrin alone.

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

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.

SINTESIS NANOPARTIKEL EKSTRAK KULIT MANGGIS MERAH DAN KAJIAN SIFAT FUNGSIONAL PRODUK ENKAPSULASINYA Nurmalia Ningsih; Sedarnawati Yasni; Sri Yuliani
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Utilization of mangosteen fruit waste tends to be less practical, so nanoparticle based encapsulation is an effective approach. The objective if this research was to utilize the waste from the red mangosteen peel Garcinia forbesii (GF) and Garcinia mangostana (GM) to produce nanoparticle extract, its encapsulation products, and determine its functional properties. This research consists of three stages: extraction, synthesis of nanoparticle, and encapsulation. The parameters evaluated were the yield of extracts, antioxidant, total phenolic content (TPC), particle size, index of polydispersity, and surface morphology of the encapsulated product. Synthesis of nanoparticles was carried out by using ionic gelation method. The functional values was calculated based on 10% extracts in the nanoparticles solution. The results showed that extraction by reflux method gave better results than that with maceration. Formula of nanoparticles containing 0.2% of chitosan concentration and 0.1% STPP and products encapsulated with casein and maltodextrine gave the best result with increased functional values.

Co-Authors Agnes Juniarti Chastelyna Anna Setiadi Ranti ANNA SETIADI RANTI Antin Suswantinah Anton Apriyantono Anton Apriyantono. AYUNI MAULIDYA Baihaqi Baihaqi Betty S.L Jennie Betty S.L Jennie. Betty Sri Laksmi Jenie Cindytia Prastari Didah Nur Farida Didah Nur Faridah Elvira Syamsir Emmy Darmawati EVA H DIREJA Faizah Andarini Firstyarikha Habibah Ghesi Wuri Aryani I Wayan Budiastra Ira Mulyawanti Ira Mulyawanti Iwan Rusiardy Karsi Ambarwati Kun Tanti Dewandari Maggy Thenawidjaja Suhartono Mala Nurilmala Maria Bintang MARIA BINTANG MEGA SAFITHRI Murhadi . Nurmalia Ningsih Nurul Ilmi Musra Ratih Dewanti Rinto . Rizki Aristyarini Rovie Farah Diba Sari Mustika Slamet Budijanto Soewarno T S Soewarno T S. Sri Yuliani Sri Yuliani Sri Yuliani Sri Yuliani Suliantari Suliantari Tjahja Muhandri Tri Rizki Winiati Pudji Rahayu

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