Garuda - Garba Rujukan Digital

MICROENCAPSULATION OF KARAMUNTING LEAF EXTRACT (Rhodomyrtus tomentosa) AS AN INSTANT DRINK POWDER Supriyono, Teguh; Sera, Agnescia Clarissa
Proceedings of the International Conference on Applied Science and Health No 4 (2019)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (709.706 KB)

Backgrounds: Karamunting (Rhodomyrtus tomentosa), a local wild plant from Central Kalimantan, Indonesia is believed by the Dayak tribe to treat diabetes mellitus. Based on the literature review, there have been no studies related to Karamunting focused on processed products in practical dosage forms in the form of instant powder, which has the longest shelf life. This study aims to explore the solubility and percentage of insoluble solids of Karamunting leaf powder that has been encapsulated with the addition of Maltodextrin. In addition, an assessment of the sensory attributes of Karamunting leaf drinks was also carried out. Methods: This study was used an experimental with applied the Randomized Block Design (RBD) design with 2 factors, comparing the number of Karamuting leaf extracts and the concentration of Maltodextrin to produce a formula of 0.5L:5%, 0.5L:10%, 0.5L:15%, 1L:5%, 1L:10% and 1L:15%. This research conducted in the Laboratory of Agricultural Product Technology, Gadjah Mada University, Yogyakarta, Indonesia from November to December 2018. Results: The application of spray dryer produced fine powder of Karamunting drink. It has a distinctive aroma and its color was ranged from bright cream to slightly brownish. Addition of Maltodextrin significantly accelerated powder?s solubility and decreased its yield (p<0.05). Panelists tend to prefer products with 1 L of Karamunting leaf extract and 10% Maltodextrin. Conclusions: Solubility rate of Karamunting leaf extract is strongly influenced by the concentration of Maltodextrin. The higher the concentration of Maltodextrin, the faster the product will be dissolved. Addition of Maltodextrin significantly reduced the total of insoluble solids. However, antidiuretic activity of Karamunting drink should be investigated to prove its health claim.

Kandungan beta karoten, polifenol total dan aktifitas â€merantasâ€ radikal bebas kefir susu kacang hijau (Vigna radiata) oleh pengaruh jumlah starter (Lactobacillus bulgaricus dan Candida kefir) dan konsentrasi glukosa Supriyono, Teguh; Murwani, Retno; Nurrahman, Nurrahman
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 2, No 2 (2014)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk. Objective: To study the chemicalÂ and functional property of Mungbean milk (MBM) Kefir Methods:Mungbean milk was fermented into MBM Kefir using Lactobacillus bulgaricus and Candida kefir. Three levels of cultures and glucose concentration were tested and a complete randomized design experiment was employed. The resulting MBM Kefir were tested for Î²-carotene level, total polyphenol content, and free radical scavenging activity. Beta carotene level, total polyphenols and free radicals scavenging activity were determined by spectrophotometry, Folin-Ciocalteu method, and DPPH radical scavenging assay respectively. The data were analyzed by ANOVA and when the result of ANOVA was significant, Tukeyâ€™s multiple comparison was conducted. Results: Culture concentration increasedÂ Î²-carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of MBM kefir. Glucose concentration increased total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and Î²-carotene level. However, there were no interaction among treatments at 0.05 significance level. Total acid level ranged from 1.57 to 2.54%, with the highest and level at 15% cultures concentration and 15% glucose concentration. Alcohol level ranged from 0.26 to 0.90% which was in accordance with the maximum standard for kefir (1%). Conclusion: An optimal product of mungbean milk kefir with highest free radical scavenging activity can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration.

Kadar Serat, Sifat Organoleptik dan Daya Terima Permen Jelly Kulit Buah Naga Merah (Hylocereus Costaricencis) Dwi Node Julianti; Teguh Supriyono; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 8 No 2 (2018): Agustus 2018
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (687.449 KB)

Due to its anthocyanin and betacyanin content, dragon fruit skin can be used as a natural dye in food. Dragon fruit skin which has been regarded as waste is also high in fiber. Both potential functions can be applied into jelly candy product. This experimental study with Completely Randomized Design (CRD) was specifically intended to determine the effect of 6 formulations of dragon fruit skin concentrations (10%, 20%, 30%, 40%, 50% and 60%) on their fiber contents, organoleptic properties and consumer acceptability of dragon fruit skin jelly candy. Kruskal-Walls Test (α = 0.05) was used to test the data. If there is a difference, data was proceeded by using the Mann-Whitney Test (α = 0.05). There was a significant difference between the concentration of dragon fruit peel extract and fiber content (p = 0.00). The highest fiber content was found in jelly candies with a concentration of 60% dragon fruit skin. There was no significant effect between the concentration of dragon fruit peel extract on aroma (p = 0.25) and taste (p = 0.08) jelly candy. There is a significant difference between the concentration of dragon fruit peel extract on texture (p = 0.00) and colour (p = 0.00) jelly candy. In terms of aroma, taste, texture and colour, most of panellist preferred jelly candy with dragon fruit skin concentration of 40%. The higher the concentration of dragon fruit peel extract, the higher the level of jelly candy fiber. The concentration of dragon fruit skin extract affects the texture and colour attributes of jelly candy

Kadar Serat, Sifat Organoleptik dan Daya Terima Permen Jelly Kulit Buah Naga Merah (Hylocereus Costaricencis) Dwi Node Julianti; Teguh Supriyono; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 8 No 2 (2018): Agustus 2018
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

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

Due to its anthocyanin and betacyanin content, dragon fruit skin can be used as a natural dye in food. Dragon fruit skin which has been regarded as waste is also high in fiber. Both potential functions can be applied into jelly candy product. This experimental study with Completely Randomized Design (CRD) was specifically intended to determine the effect of 6 formulations of dragon fruit skin concentrations (10%, 20%, 30%, 40%, 50% and 60%) on their fiber contents, organoleptic properties and consumer acceptability of dragon fruit skin jelly candy. Kruskal-Walls Test (α = 0.05) was used to test the data. If there is a difference, data was proceeded by using the Mann-Whitney Test (α = 0.05). There was a significant difference between the concentration of dragon fruit peel extract and fiber content (p = 0.00). The highest fiber content was found in jelly candies with a concentration of 60% dragon fruit skin. There was no significant effect between the concentration of dragon fruit peel extract on aroma (p = 0.25) and taste (p = 0.08) jelly candy. There is a significant difference between the concentration of dragon fruit peel extract on texture (p = 0.00) and colour (p = 0.00) jelly candy. In terms of aroma, taste, texture and colour, most of panellist preferred jelly candy with dragon fruit skin concentration of 40%. The higher the concentration of dragon fruit peel extract, the higher the level of jelly candy fiber. The concentration of dragon fruit skin extract affects the texture and colour attributes of jelly candy

MICROENCAPSULATION OF KARAMUNTING LEAF EXTRACT (Rhodomyrtus tomentosa) AS AN INSTANT DRINK POWDER Teguh Supriyono; Agnescia Clarissa Sera
Proceedings of the International Conference on Applied Science and Health No. 4 (2019)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

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

Backgrounds: Karamunting (Rhodomyrtus tomentosa), a local wild plant from Central Kalimantan, Indonesia is believed by the Dayak tribe to treat diabetes mellitus. Based on the literature review, there have been no studies related to Karamunting focused on processed products in practical dosage forms in the form of instant powder, which has the longest shelf life. This study aims to explore the solubility and percentage of insoluble solids of Karamunting leaf powder that has been encapsulated with the addition of Maltodextrin. In addition, an assessment of the sensory attributes of Karamunting leaf drinks was also carried out. Methods: This study was used an experimental with applied the Randomized Block Design (RBD) design with 2 factors, comparing the number of Karamuting leaf extracts and the concentration of Maltodextrin to produce a formula of 0.5L:5%, 0.5L:10%, 0.5L:15%, 1L:5%, 1L:10% and 1L:15%. This research conducted in the Laboratory of Agricultural Product Technology, Gadjah Mada University, Yogyakarta, Indonesia from November to December 2018. Results: The application of spray dryer produced fine powder of Karamunting drink. It has a distinctive aroma and its color was ranged from bright cream to slightly brownish. Addition of Maltodextrin significantly accelerated powder’s solubility and decreased its yield (p<0.05). Panelists tend to prefer products with 1 L of Karamunting leaf extract and 10% Maltodextrin. Conclusions: Solubility rate of Karamunting leaf extract is strongly influenced by the concentration of Maltodextrin. The higher the concentration of Maltodextrin, the faster the product will be dissolved. Addition of Maltodextrin significantly reduced the total of insoluble solids. However, antidiuretic activity of Karamunting drink should be investigated to prove its health claim.

Title

Found 5 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 5 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 5 Documents
Search