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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
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

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Antiphatogenic and Anti Food Spoilage Activities of Ethylacetate and Methanol Extract of Panax ginseng var. Notoginseng SEDARNAWATI YASNI
Microbiology Indonesia Vol. 1 No. 2 (2007): August 2007
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (45.598 KB) | DOI: 10.5454/mi.1.2.10

Abstract

Javanese ginseng is a traditional herb known to possess broad health benefits that have been clinically proven. The aim of this research was to analyze the antimicrobial activity of Javanese ginseng against pathogenic bacteria (Escherichia coli, Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus), food spoilage bacteria (Bacillus stearothermophilus and Pseudomonas fluorescens) and food spoilage fungi (Aspergillus flavus, Fusarium graminearum, and Penicillium citrinum). The result may increase the utilization of ginseng not only for health purposes but also as a natural food preservative. It may also open new possibilities for the development of natural functional foods. Ethylacetate and methanol extracts, obtained by maceration, were fractionated employing vacuum liquid chromatography (VLC). Fractionation using methanol and ethylacetate as solvents produced six fractions from each solvent. Fractions 1 and 4 of methanol extract performed the highest growth inhibitory effects on Bacillus cereus (Gram-positive bacteria) and Escherichia coli (Gram-negative bacteria), whereas fractions 4 and fraction 5 of methanol extract effectively inhibited the growth of Penicillium citrinum.
Peningkatan Efektivitas Ekstraksi Oleoresin Pala Menggunakan Metode Ultrasonik Baihaqi Baihaqi; I Wayan Budiastra; Sedarnawati Yasni; Emmy Darmawati
Jurnal Keteknikan Pertanian Vol. 6 No. 3 (2018): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (753.434 KB) | DOI: 10.19028/jtep.06.3.249-254

Abstract

AbstractApplication of ultrasonic-assisted extraction (UAE) is widely used to extract active compounds of certain product due to its lower energy consumption and shorter operating times than conventional method. However, proper configuration of UAE in improving extraction efficiency in spices, particularly nutmeg, remains unknown. Therefore, the aim of this research is to study the effect of particle size and amplitudes of UAE on the oleoresin extraction effectiveness in nutmeg. Experiments were carried out under the following conditions: the mass ratio of dry meat nutmeg to solvent of 1:5, therespective particle size of the material 20, 40, and 60 mesh and the ultrasonic amplitudo were 20 and 40% with extraction time 30 minutes. Maceration method at 350C for 7 hour was used as control. The result shows that particle size had a significant effect on yield of oleoresin, while the amplitude had no effect. The best UAE configuration based on the highest yield (31.33%) was held on 60 mesh by amplitude of 40%. The application of UAE can improve oleoresin extraction efficiency in nutmeg by increasing yield and shorten extraction time.AbstrakAplikasi ekstraksi berbantukan ultrasonik (UAE) banyak digunakan untuk mengekstrak senyawa aktifproduk tertentu karena konsumsi energinya lebih rendah dan waktu operasi yang lebih singkat dari pada metode konvensional. Namun, konfigurasi yang tepat dari UAE dalam meningkatkan efektivitas ekstraksidalam rempah-rempah, terutama pala, belum diketahui. Oleh karena itu, tujuan dari penelitian ini adalah untuk mempelajari pengaruh ukuran partikel dan amplitudo UAE terhadap efektivitas ekstraksi oleoresin pada pala. Penelitian dilakukan dengan kondisi sebagai berikut: rasio bahan dan pelarut yaitu 1:5, ukuranbahan 20, 40, dan 60 mesh dan amplitudo ultrasonik adalah 20% dan 40% dengan waktu ekstraksi 30 menit. Metoda Maserasi pada suhu 350C selama 7 jam digunakan sebagai kontrol. Hasil penelitian menunjukkan bahwa ukuran partikel berpengaruh nyata terhadap hasil oleoresin, sedangkan amplitudo tidak berpengaruh. Konfigurasi UAE terbaik berdasarkan hasil tertinggi (31.33%) dilakukan pada 60 mesh dengan amplitudo 40%. Penerapan UAE dapat meningkatkan efisiensi ekstraksi oleoresin pada pala dengan meningkatkan rendemen dan mempersingkat waktu ekstraksi.
Antihyperglycemic Activity of Piper crocatum Leaves and Cinnamomum burmannii Bark Mixture Extract in Streptozotocin-induced Diabetic Rats Mega Safithri Hasibuan; Sedarnawati Yasni; Maria Bintang; Anna Setiadi Ranti
Journal of Mathematical and Fundamental Sciences Vol. 48 No. 2 (2016)
Publisher : Institute for Research and Community Services (LPPM) ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.math.fund.sci.2016.48.2.8

Abstract

Indonesia presently has the fourth largest diabetic mellitus prevalence of all countries in the world. In a previous study, a mixture extract of Piper crocatum leaves and Cinnamomum burmannii bark showed in vitro antihyperglycemic activity. It acted as inhibitor of the a-glucosidase enzyme and had no toxic effect when it was administered orally to male and female rats for 28 days. In the present study, mixture extracts of P. crocatum leaves and C. burmannii bark were used to observe antihyperglycemic activity in diabetic rats induced with streptozotocin. Mixture extracts of P. crocatum leaves and C. burmannii bark were orally given to diabetic Sprague Dawley rats at various doses for 16 days. The results showed that the treatment led to a reduction of the blood glucose level, an increase in blood insulin level up to 170.75% at 1260 mg/kg body weight, maintaining the blood lipid level of the diabetic rats at a normal level, and an increase of pancreatic ß cells in the islets of Langerhans up to 2.2-fold at 1260 mg/kg body weight. The mixture extracts of P. crocatum and C. burmannii have antihyperglycemic activity, which enhances the number of pancreatic β cells.
Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai Karsi Ambarwati; Elvira Syamsir; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): 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.2022.33.1.11

Abstract

Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example noodles. The addition of sago starch and banggai starch to sweet potato noodle dough is to improve the quality of noodles because these two starches are more prone to retrograde. The purpose of this study was to determine the effect of starch type, extrusion temperature, and water addition on the sweet potato noodles’ quality. The types of starch added were sago starch and banggai starch, with extrusion temperature settings, which were 90 and 95°C, and the water additions were 40 and 35%. Analysis was carried out on the characterization of the flour and physical properties of sweet potato noodles. The best noodle processing conditions were with the addition of 15% sago starch, 95°C extrusion temperature, and 40% water added. This formula produced sweet potato noodles with low brightness, having redness and yellowish colour. It had a hardness value above 3000 g, with higher elasticity and elongation than the other formulas, and also had lower adhesiveness and cooking loss value.
PENINGKATAN SERAT PANGAN LARUT DARI AMPAS TAHU DAN SIFAT FUNGSIONALNYA DENGAN PERLAKUAN FISIK: TINJAUAN LITERATUR Rizki Aristyarini; Sedarnawati Yasni; Elvira Syamsir
Jurnal Teknologi Industri Pertanian Vol. 32 No. 1 (2022): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2022.32.1.84

Abstract

Tofu processing leaves by-product in the form of tofu dregs whose the utilization as food is still limited. Tofu dregs contain higher insoluble dietary fibre (IDF) than the soluble dietary fibre (SDF). SDF components have wider range of health benefits, and they tend to contribute better to food processing. This study aimed to analyse the potential of physical treatment to increase in SDF tofu dregs, examine changes in its functional properties, and determine the potential physical treatment applied in Indonesia based on the SDF profile. Research data from scientific literature namely research journals, master theses, undergraduate theses, and scientific reviews were collected and analyzed descriptively. The results of descriptive analysis of the literature showed that the physical treatments identified were combination of HHP and autoclave, steam explosion, combination of single screw extrusion and alkaline solution, double screw extrusion, BEP double screw extrusion, and autoclaving. Physical treatment on all instruments can increase the SDF content of tofu dregs. The water retention capacity (WRC) and swelling capacity of tofu dregs increased after being treated with combination of HHP and autoclave, double screw extrusion, and BEP double screw extrusion. The oil holding capacity (OHC) increased after being treated with combination of HHP and autoclave, and double screw extrusion, but the WRC and OHC decreased in the steam explosion treatment. The solubility of tofu dregs increased after being given steam explosion and autoclave. Changes in the functional characteristics of tofu dregs expand their potential for use in specific processed foods. Keywords: tofu dregs, physical modification, soluble dietary fiber, food processing
PENGUJIAN UMUR SIMPAN GETUK TINGGI PROTEIN CITARASA REMPAH: Shelf Life Testing Getuk High Protein Spice Flavor Agnes Juniarti Chastelyna; Sedarnawati Yasni; Didah Nur Farida
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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

Abstract

This study aims to extend the shelf life of getuk by adding mung beans, then diversify the taste of the product by adding ginger or cinnamon essential oil. In the first stage of making high protein getuk, there are three formulas, namely original getuk (GO), ginger flavored getuk (GJ), cinnamon flavored getuk (GK). The next step is to determine the shelf life of spice-flavoured high-protein getuk stored at room temperature of 25°C in a desiccator to avoid contamination and in a refrigerator at a temperature of 5°C for 7 consecutive days. Observations were made on the total number of microbes using the TPC (total plate count) method with the medium used was Plate Count Agar (PCA). Storage using a refrigerator at a temperature of 5°C and room temperature of 25°C in a desiccator on days 0, 1, and 2 the total number of bacteria that grew below 104 for all high-protein getuk formulas, but on day 3 the total number of bacteria already above the maximum value allowed by BPOM in 2019. Similar to room temperature storage, spice-flavoured high-protein getuk cannot extend shelf life but can reduce the total number of microbes in each sample.
Sintesis Nanoemulsi dari Ekstrak Kulit Manggis dengan Metode Energi Tinggi Tri Rizki; Sedarnawati Yasni; Tjahja Muhandri; Sri Yuliani
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.109

Abstract

Mangosteen (Garcinia mangostana L.) has become the main agricultural products contributing to the largest annual foreign exchange from the fruit category. Mangosteen rind contains xanthone compounds as a source of antioxidants, with α-mangostin and γ-mangostin, as the main components which are used as traditional and modern ingredients to treat various diseases. However, mangosteen rind extract has low bioavailability thus resulting in low effectiveness in the application. This study aimed to find the ideal formulation for producing the extract and nanoemulsion of mangosteen peel. The research carried out in two stages: extraction of mangosteen peel and production of nanoemulsion. Ethanol 70% was the best for mangosteen rind extraction, with a percentage yield of 40.96±0.51%, antioxidant activity of 5708.33±159.57 µg AEAC/mL sample, and total xanthones of 373.84±6.49 µg/mL sample. The use of Tween 20 at nanoemulsion production gave the best test results, with particle size of 10.58±1.25 nm, polydispersity index 0.27±0.03, zeta potential -2.34±0.46 mV, and total xanthones 35,28±0,04 µg/mL sample.
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