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All Journal Jurnal Teknologi Pangan dan Gizi Journal of the Indonesian Tropical Animal Agriculture Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Journal of Food Technology and Agroindustry
Darmoatmodjo, L. M. Y. D.
Department Of Food Technology, Faculty Of Agricultural Technology, Universitas Katolik Widya Mandala Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Immunology & microbiology

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PENGARUH PENGGUNAAN AIR SEDUHAN BELUNTAS TERHADAP PERUBAHAN SIFAT FISIKA DAN KIMIA JELLY DRINK BELUNTAS Widyawati, Paini Sri; Ristiarini, Susana; Darmoatmodjo, Laurensia Maria Yulian Dwiputranti; Siregar, Christie Paulien; Lianel, Andreas Lukita
Jurnal Teknologi Pangan dan Gizi Vol 19, No 1 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (577.009 KB) | DOI: 10.33508/jtpg.v19i1.2459

Abstract

Jelly drink adalah sejenis minuman semi padat yang umumnya memiliki tampilan yang jelas dan tekstur kenyal. Jelly dibuat dari ekstrak buah-buahan dan gula menggunakan teknik merebus dengan penambahan zat pembentuk gel untuk membentuk tekstur kenyal. Pluchea indica Less adalah tanaman herbal yang biasanya dikonsumsi sebagai sayuran. Komoditas ini digunakan karena mengandung senyawa fitokimia, seperti tanin, sterol, fenol, flavonoid, terpenoid, saponin, alkaloid, dan glikosida jantung. Daun pluchea dapat digunakan sebagai teh herbal yang berpotensi sebagai sumber antioksidan dan antidiabetik. Air seduhan teh herbal dapat diaplikasikan untuk membuat jelly drink sehingga dapat menghasilkan jelly drink fungsional. Penggunaan daun beluntas sebagai bahan untuk membuat minuman agar dapat meningkatkan manfaat bagi kesehatan tubuh. Penelitian ini dilakukan untuk mengetahui pengaruh penggunaan air seduhan bubuk daun beluntas terhadap perubahan sifat fisik dan kimia jelly drink beluntas. Desain penelitian menggunakan rancangan acak kelompok (RAK) dengan faktor tunggal yaitu konsentrasi bubuk daun beluntas dalam air seduhan yang terdiri dari 6 tingkat perlakuan 0, 1, 2, 3, 4, dan 5% (b / v). Setiap perlakuan diulang lima kali. Parameter uji meliputi pH, sineresis pada hari penyimpanan 1, 4 dan 7, daya isap, tekstur,dan warna. Data menunjukkan bahwa penambahan konsentrasi air seduhan bubuk bubuk beluntas semakin meningkat berpengaruh signifikan terhadap sifat fisik dan kimia dari jelly drink. Semakin tinggi konsentrasi air seduhan menyebabkan semakin tinggi nilai pH, kekerasan dan cohesiveness jelly drink. Sedangkan nilai sineresis menurun seiring peningkatan konsentrasi air seduhan bubuk beluntas. Penambahan air seduhan bubuk beluntas menyebabkan jelly drink berwarna coklat. Pada konsentrasi air seduhan beluntas 1% didapatkan daya hisap dan nilai springiness tertinggi.
Polymorphism identification of Diacylglycerol Acyltransferase1 gene and its correlation with fat content of Saanen goat Darmoatmodjo, L. M. Y. D.; Widodo, W.; Asmara, W.
Journal of the Indonesian Tropical Animal Agriculture Vol 43, No 3 (2018): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.43.3.211-217

Abstract

Gene markers are often usefull for selection process of cattle on commercial certain phenotypes. Saanen goat has predominance in milk production traits. Milk fat content is one of the commercial traits of milk production. Diacylglycerol Acyltransferase1 (DGAT1) gene was involved in the final process of triglyceride synthesis and associated with milk fat content. Single nucleotide subtitution or insertion-deletion in certain sequence of DGAT1 gene could be gene markers for milk fat content. The objective of this study was to identify differences variation in milk fat content among individual Saanen goats, to identify exon 14-16 polymorphism of DGAT1 gene and to examine its correlation between polymorphism and milk fat content on Saanen goats. The methodologies was collection blood and milk samples, DNA isolation from blood, amplification of DGAT1 genes, sequencing, detection of polymorphism of exon 14-16 DGAT1 gene with Polymerase Chain Reaction-Single Strand Conformation Polymorphism (PCR-SSCP), and examination milk quality on three lactation months using Lactoscan. The average of daily milk production from 70 Saanen goat was 2340±709 mL, 1880±632 mL, 1432±536 mL and average of milk fat content was 3.07±0.52%, 2.53±0.55%, 3.00±0.55% for the first, second and third months of lactation, respectively. The amplicon size of exon 14-16 of DGAT1 gene was ± 350 bp and showed monomorphic pattern from PCR-SSCP. Variation of milk fat content on Saanen goats not caused by polymorphism of exon 14-16 DGAT1 gene.
Food additives learning assistance for students at SMP Katolik Santa Clara Surabaya Virly Virly; Netty Kusumawati; Laurensia Maria Yulian Dwiputranti Darmoatmodjo; Victor Christian Kaharso; Maria Matoetina Suprijono; Maria Magdalena Verawati
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol 7, No 4 (2022): November 2022
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v7i4.8100

Abstract

The learning assistance was designed for teachers at SMP Katolik Santa Clara to develop food additives teaching materials for theoretical learning in the classroom and work in the laboratory to give students a deeper understanding of food additives. The methods applied in this learning assistance were assistance in preparing food additives theoretical teaching materials, designing food additives laboratory works, and delivering food additives teaching materials in the classroom. In addition, laboratory work videos on borax and colorants identification in food samples were also made to facilitate independent laboratory work for students at home amid the COVID-19 pandemic. The evaluation results proved that the students gained a thorough understanding of food additives by being able to explain the definition of food additives, mention the types of food additives, identify food additives listed on food packaging, and give examples of additives misused in food products as well as its adverse impacts on health. Moreover, supplementing laboratory works could improve students' understanding of the theoretical materials and provide a new atmosphere for students to learn new knowledge. Accordingly, the food additives materials were delivered to the maximum extent to the students.
Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya Laurensia Maria Yulian Dwiputranti Darmoatmodjo; Victor Christian Kaharso; Netty Kusumawati; Virly Virly; Ninik Admawigati
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol 8, No 1 (2023): February 2023
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v1i1.8171

Abstract

The Student and Teacher Empowerment Program of Food Technology (STEP TP) is one of the flagship intracurricular programs at SMAK Santo Hendrikus Surabaya. However, the teachers who assist the STEP TP do not have any background in food technology, thus limiting their ability to provide comprehensive food technology learning materials to the students. This community service aims to assist the teachers in creating STEP TP learning materials in the form of teaching modules and videos, conduct a guest lecture, and hold a food processing workshop guided by food technology lecturers. The methodologies included conducting a focus group discussion with the school’s principal and teacher, surveying students’ interests and school facilities providing guest lectures and workshops, designing learning instruments, and evaluating the activities. The survey showed that most students were enthusiastic to learn about bread and cake processing, followed by beverage processing. In addition, the guest lecturer on the subject of food packaging was delivered to supplement the teachers' and students' knowledge other than food processing technology. Furthermore, students and teachers were taught to make pumpkin flour, which is applicable to bread and cake. Overall, the community service was fully supported by the partner's contribution. Modules and video had accepted by the school’s partner.
PEMANFAATAN TEPUNG BERAS MERAH DAN BERAS HITAM DALAM PEMBUATAN PRODUK EDIBLE SPOON Laurensia Maria Yulian Dwiputranti Darmoatmodjo; Erni Setijawaty; Joliska Wongsowinoto; Brenda Brenda; Florence Ancilla
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i1.2400

Abstract

The most widely used tableware is plastic spoon. However, its usage can cause environmental problems in the form of plastic waste. This plastic waste can be overcome by alternative innovations of making environmentally friendly tablespoon or edible spoon. Edible spoon can be made from a mixture of cereal flour, namely wheat flour, red rice flour, and black rice flour. Gluten from wheat flour is used to form a sturdy edible spoon texture, while red rice flour and black rice have anthocyanin pigments that act as natural dyes and antioxidants. The type of cereal flour used affects the characteristics of the edible spoons produced. The purpose of this study was to determine the physical characteristics and antioxidant activity of edible spoons made from a mixture of flour and red rice flour as well as wheat and black rice flour. This experiment used a randomized block research design (RBD) with 6 levels of treatment comparing the use of wheat flour with red rice flour or black rice flour, namely 65:35; 60:40; 55:45; 50:50; 45:55; and 40:60. The research data was analyzed by ANOVA and DMRT (α=5%). The fracture power of black and red rice edible spoons ranged from 13,196±0,5312 to 71,545±0,0091 and 15,637±0,0113 to 37,348±0,0230, the rehydration power range of black and red rice edible spoons were 16,56±0,7332 to 25,75±0,0005 and 14,88±0,1357 to 17,81±1,3077, as well as the antioxidant activity for red rice edible spoons were 87,6250 to 97,5500 and black rice 85,1250 to 98,0250.
Co-Authors Brenda Brenda Florence Ancilla Joliska Wongsowinoto Lianel, Andreas Lukita Maria Magdalena Verawati Maria Matoetina Suprijono Netty Kusumawati Ninik Admawigati Paini Sri Widyati Ristiarini, Susana Setijawaty, Erni Siregar, Christie Paulien Victor Christian Kaharso Virly Virly W. Asmara W. Widodo