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All Journal JURNAL GIZI INDONESIA Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Kimia dan Kemasan Panrita Abdi - Jurnal Pengabdian pada Masyarakat Pro Food GIZI INDONESIA WIDYA LAKSANA Bhakti Persada Jurnal Aplikasi IPTEKS Jurnal Sains dan Edukasi Sains Poltekita: Jurnal Pengabdian Masyarakat Jurnal Kimia dan Kemasan Prosiding Konferensi Nasional PKM-CSR International Journal of Applied Science and Sustainable Development (IJASSD) Jurnal Yoga Dan Kesehatan Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) Jurnal Kesehatan Terpadu JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI) Jurnal aplikasi IPTEK
Dylla Hanggaeni Dyah Puspaningrum
Universitas Dhyana Pura
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NUTRIMAT BAR MENURUNKAN SISA MAKANAN PASIEN KEMOTERAPI DI RSUP SANGLAH DENPASAR, BALI, INDONESIA Triwini, Ida Ayu Nyoman; Puspaningrum, Dylla Hanggaeni Dyah; Wiradnyani, Ni Ketut
GIZI INDONESIA Vol 40, No 2 (2017): September 2017
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v40i2.236

Abstract

Kemoterapi merupakan salah satu metode pengobatan kanker dengan obat-obatan sitostatika untuk menghancurkan sel kanker atau menghentikan perkembangan sel kanker. Efek samping dari pengobatan kemoterapi berupa mual dan muntah, sehingga dapat mempengaruhi asupan makan pasien. Nutrimat bar merupakan makanan khusus yang dirancang untuk pasien kemoterapi dengan ukuran kecil namun memiliki kandungan tinggi energi, protein dan antioksidan. Penelitian ini bertujuan untuk menganalisis pemberian nutrimat bar dalam menurunkan sisa makanan pasien kemoterapi di RSUP Sanglah Denpasar. Penelitian eksperimen semu dengan rancangan non-randommized pre and post test with control group disign ini dilakukan pada 33 orang pasien rawat inap dengan teknik purposive sampel. Perlakuan dilakukan dengan pemberian nutrimat bar pada kelompok kasus dan makanan standar rumah sakit pada kelompok kontrol. Pengukuran sisa makanan menggunakan metode visual comstock. Analisis data menggunakan uji normalitas saphiro wilk dan uji parametrik independent t-test. Hasil penelitian ini menunjukkan bahwa rata-rata sisa makanan pasien kemoterapi pada kelompok kasus sebesar 28,94% (±8,50), sedangkan pada kelompok kontrol sebesar 46,00% (±4,70). Hasil uji t-test menunjukkan bahwa terdapat perbedaan yang signifikan antara sisa makanan pasien pada kelompok kasus dan kelompok kontrol dengan nilai p0,05. Dapat disimpulkan bahwa nutrimat bar dapat menurunkan sisa makanan pasien kemoterapi di RSUP Sanglah Denpasar.ABSTRACT Nutrimat Bar Decreases Leftover Food among Chemotherapy Patients In The General Hospital of Sanglah Denpasar, Bali, IndonesiaChemotherapy is one of cancer medication alternatives by using cytotoxic medicines to eliminate cancer cells or to stop the development of cancer cells. The Side effects of chemotherapy medication are nausea and vomit which influence the absorption of nutrients in cancer patients. Nutrimat bar is a food specially designed for chemotherapy patients in small size but contained high energy, protein and antioxidant. This study aimed to analyze of giving nutrimat bar to decrease leftover food of chemotherapy patients in the general hospital of Sanglah Denpasar, Bali in Indonesia. Quasi experimental study using non-randomized pre and post-test with control group design was done on 33 patients using purposive sampling technique. The treatment was done by giving nutrimat bar to the case group and hospital standard food to the control group. Measurement of leftover food was measured by using visual comstock method. Data analysis was applied using saphiro wilk test and independent t-test parametric test. The results showed that the average of leftover food of chemotherapy patients in case group is 28.94% (±8.50), while in the control group is 46.00% (±4.70). The result of t-test analysis indicated that there was a significant difference  between food waste in case group and control group as much as p0.05. It was concluded that nutrimat bar was effective to decrease waste food  among chemotherapy patients in general hospital of Sanglah Denpasar. Keywords: chemotherapy, waste food, nutrimat bar, Sanglah Hospital
NUTRIMAT BAR MENURUNKAN SISA MAKANAN PASIEN KEMOTERAPI DI RSUP SANGLAH DENPASAR, BALI, INDONESIA Triwini, Ida Ayu Nyoman; Puspaningrum, Dylla Hanggaeni Dyah; Wiradnyani, Ni Ketut
GIZI INDONESIA Vol 40, No 2 (2017): September 2017
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.393 KB)

Abstract

Kemoterapi merupakan salah satu metode pengobatan kanker dengan obat-obatan sitostatika untuk menghancurkan sel kanker atau menghentikan perkembangan sel kanker. Efek samping dari pengobatan kemoterapi berupa mual dan muntah, sehingga dapat mempengaruhi asupan makan pasien. Nutrimat bar merupakan makanan khusus yang dirancang untuk pasien kemoterapi dengan ukuran kecil namun memiliki kandungan tinggi energi, protein dan antioksidan. Penelitian ini bertujuan untuk menganalisis pemberian nutrimat bar dalam menurunkan sisa makanan pasien kemoterapi di RSUP Sanglah Denpasar. Penelitian eksperimen semu dengan rancangan non-randommized pre and post test with control group disign ini dilakukan pada 33 orang pasien rawat inap dengan teknik purposive sampel. Perlakuan dilakukan dengan pemberian nutrimat bar pada kelompok kasus dan makanan standar rumah sakit pada kelompok kontrol. Pengukuran sisa makanan menggunakan metode visual comstock. Analisis data menggunakan uji normalitas saphiro wilk dan uji parametrik independent t-test. Hasil penelitian ini menunjukkan bahwa rata-rata sisa makanan pasien kemoterapi pada kelompok kasus sebesar 28,94% (±8,50), sedangkan pada kelompok kontrol sebesar 46,00% (±4,70). Hasil uji t-test menunjukkan bahwa terdapat perbedaan yang signifikan antara sisa makanan pasien pada kelompok kasus dan kelompok kontrol dengan nilai p<0,05. Dapat disimpulkan bahwa nutrimat bar dapat menurunkan sisa makanan pasien kemoterapi di RSUP Sanglah Denpasar.ABSTRACT Nutrimat Bar Decreases Leftover Food among Chemotherapy Patients In The General Hospital of Sanglah Denpasar, Bali, IndonesiaChemotherapy is one of cancer medication alternatives by using cytotoxic medicines to eliminate cancer cells or to stop the development of cancer cells. The Side effects of chemotherapy medication are nausea and vomit which influence the absorption of nutrients in cancer patients. Nutrimat bar is a food specially designed for chemotherapy patients in small size but contained high energy, protein and antioxidant. This study aimed to analyze of giving nutrimat bar to decrease leftover food of chemotherapy patients in the general hospital of Sanglah Denpasar, Bali in Indonesia. Quasi experimental study using non-randomized pre and post-test with control group design was done on 33 patients using purposive sampling technique. The treatment was done by giving nutrimat bar to the case group and hospital standard food to the control group. Measurement of leftover food was measured by using visual comstock method. Data analysis was applied using saphiro wilk test and independent t-test parametric test. The results showed that the average of leftover food of chemotherapy patients in case group is 28.94% (±8.50), while in the control group is 46.00% (±4.70). The result of t-test analysis indicated that there was a significant difference  between food waste in case group and control group as much as p<0.05. It was concluded that nutrimat bar was effective to decrease waste food  among chemotherapy patients in general hospital of Sanglah Denpasar. Keywords: chemotherapy, waste food, nutrimat bar, Sanglah Hospital
Formulasi dan karakteristik nutrimat bar berbasis tepung kacang kedelai (glycine max. L) dan tepung kacang merah (phaseolus vulgaris. L) sebagai makanan pasien kemoterapi Wiranata, I Gusti Agung Gede; Puspaningrum, Dylla Hanggaeni Dyah; Kusumawati, I Gusti Ayu Wita
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 5, No 2 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.407 KB) | DOI: 10.14710/jgi.5.2.133-139

Abstract

Background : The potency of soybeans and red beans as the source of antioxidant agents is very interesting to be developed as snack bar for chemotherapy patients. Nutrimat bar is made with addition of soybeans flour and red beans flour. The correct formulation will result in good characteristic of nutrimat bar. Methods : This research used Complete Random Design (RAL) with five types of treatment and three times of repetition. The formulations of soybeans flour and red beans flour being used were P1 (0:100); P2 (25:75); P3 (50:50); P4 (75:25); and P5 (100:0). Analysis to nutrimat bar was sensory characteristic analysis (taste, flavor, color and texture) and nutrient content analysis (protein, fat, carbohydrate and antioxidant). Data analysis used ANOVA with further testing of Smallest Real Difference (BNT). Results : The result of research shows that formulation with addition of soybeans flour and read beans flour has an effect towards characteristic of nutrimat bar quality being produced. Conclusion : The best nutrimat bar is made from formulation of P2 (soybeans flour of 25% and red beans flour of 75%) which producing characteristic of savory taste, non-rotten flavor, brown color and tender texture, with nutrient content value of protein at 12.75 g, fat at 4.71 g, carbohydrate at 35.36 g and antioxidant at 84.69 mg/L Galic Acid Equivalent Antioxidan Capacity (GAEAC).
PKM KELOMPOK TANI MILENIAL DI DESA CEPAKA, KEDIRI TABANAN Sari, Ni Kadek Yunita; Permatasari, Anak Agung Ayu Putri; Astuti, Ni Putu Widya; Puspaningrum, Dylla Hanggaeni Dyah
JURNAL WIDYA LAKSANA Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.485 KB) | DOI: 10.23887/jwl.v10i2.30883

Abstract

Salah satu perkebunan pandan wangi di Bali adalah kelompok tani milenial mengusung nama UD Melonila, yang terletak di Jalan Raya Munggu Kapal, Banjar Batanduren Desa Cepaka, Kediri, Tabanan, Bali. Sejauh ini pengembangan produk dari tanaman pandan wangi belum dilakukan. Inovasi pemanfaatan daun pandan wangi untuk membuat produk seperti simplisia masih belum dikembangkan. Sehingga Tim PKM berencana untuk melakukan pendampingan terhadap kelompok tani milenial di Desa Cepaka, Kediri, Tabanan untuk membuat produk simplisia.  Permasalahan mitra:1)Mitra belum memiliki konsep dasar simplisia 2)Mitra belum memiliki keterampilan dalam  membuat produk simplisia, 3)Mitra belum memiliki merk dagang dan kemasan produk hasil pengembangan produk. Solusi yang ditawarkan yaitu 1)Pelatihan melalui penyuluhan tentang konsep dasar simplisia meliputi definisi simplisia, kegunaan dan metode pengolahan daun pandan wangi menjadi simplisia, 2)Pelatihan dan pendampingan praktek membuat produk simplisia, 3)Pendampingan dan pelatihan membuat merk dagang dan desain kemasan. Hasil  yang diperoleh dari PKM yaitu 1)Semua anggota mitra yang mengikuti sosialisasi mendapatkan rerata nilai pemahaman 84 pada post-test, 2)Mitra memiliki keterampilan dalam membuat produk simplisia, 3)Produk simplisia yang dihasilkan memiliki merek dagang dan kemasan penjualan. Kata Kunci : Desa Cepaka, Kelompok Tani Milenial, Simplisia, Pandan Wangi
PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG KACANG KEDELAI (Glycine max. L) TERHADAP NILAI GIZI SNACK BAR: Addition of Moringa Leaf Flour (Moringa oleifera) and Soybean Flour (Glycine max. L) on Nutritional Value of Snack Bar Dylla Hanggaeni Dyah Puspaningrum; Ida Ayu Ida Srikulini; Ni Ketut Wiradnyani
Pro Food Vol. 5 No. 2 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (123.542 KB) | DOI: 10.29303/profood.v5i2.115

Abstract

ABSTRACT Moringa leaf flour (Moringa olefera) and soybean flour (Glicine Max. L) is a food that has high nutrient content. The presence of these contents is good to be used as ingredients for making snack bar that are rich in nutrients .This study used a complete randomized trial (RAL) with five types of treatment and three replications. Data analysis used anova test with LSD and Duncan test. The treatment that used to the moringa leaf flour and soybean flour in snack bar are K1P1 (0:100%), K2P2 (25:75%), K3P3 (15:15%), K4P4 (75:25%), K5P5 (0:100%). The analysis carried out was an analysis of nutrient content. The results showed that the higher addition of soybean flour would affect the protein and fat content. The carbohydrate content is influenced by other components. Iron will be affected by the addition of moringa leaf flour. Key words: snack bar, moringa leaf flour, soybean flour, nutrient content ABSTRAK Tepung daun kelor (Moringa olefera) dan tepung kacang kedelai (Glicine Max. L) merupakan bahan pangan yang tinggi kandungan gizi. Terdapatnya kandungan tersebut baik digunakan sebagai bahan pembuatan snack bar yang kaya akan zat gizi.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima jenis perlakuan dan tiga kali ulangan. Analisis data menggunakan uji Anova dengan uji lanjut LSD dan Ducan. Perlakuan pada snack bar tepung daun kelor dan tepung kacang kedelai yaitu K1P1 (0:100%), K2P2 (25:75%), K3P3 (15:15%), K4P4 (75:25%), K5P5 (0:100%). Analisis yang dilakukan adalah analisis kandungan zat gizi. Hasil penelitian menunjukkan bahwa semakin tingginya penambahan tepung kacang kedelai maka akan mempengaruhi kandungan protein dan lemak. Kandungan karbohidrat dipengaruhi oleh kandungan komponen yang lain. Kandungan zat besi akan dipengaruhi oleh penambahan tepung daun kelor. Kata kunci: snack bar, tepung daun kelor, tepung kacang kedelai, nilai gizi
PENGARUH PENGERINGAN DAN RASIO PENYEDUHAN TERHADAP SIFAT FISIK DAN KIMIA TEH CASCARA KOPI ARABIKA (Coffea arabika L.): The Drying and Brewing Ratio Effect on Physical and Chemical Properties Arabica Coffee Cascara Tea (Coffea arabica L.) Dylla Hanggaeni Dyah Puspaningrum; Ni Kadek Yunita Sari
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.159

Abstract

ABSTRACT In 2018, the Arabica coffee commodity in Bangli, Bali reached 2,252 tons. The high yield of coffee plantations has an impact on the high yield of post-harvest coffee fruit skin waste. The waste of coffee husk reaches an average of 16.37% or each of coffee processing will produce 45% coffee skins, 10% lenders, 5% bran and 40% coffee beans. The coffee husk waste processed into cascara. This study aimed to determine the effect of the drying method and brewing ratio on the physical and chemical characteristic of the cascara arabica coffee (Coffea arabica L.). This study applied a factorial randomized block design (RBD); with 2 treatment factors. The first factor is the drying method (sunlight; oven). The second factor is the brewing ratio of dry tea. The brewing ratio are water (1: 200; 3: 200; 5: 200) with 4 repetition. Physical characteristic includes the degree of acidity (pH), total acid and color. Chemical characteristic includes caffeine, tannins, total phenols and antioxidant capacity. The results of the analysis showed that sun drying concurrently with an increase in the brewing ratio resulted the highest total acid was 0.64%; the lowest degree of acidity (pH) was 5.69; low brightness (L *) values ​​between 0.43-0.76%; redness value (a *) is high (39.49-49.12%); yellowish value (b *) is low between (-21.16- -27.74%); highest caffeine 54.42ppm; the highest total phenol 8.23 ​​mg GAE / 100ml; highest tannins 3.18TAE / 100ml; and the highest antioxidant capacity 697.33mg / L GAEAC. Keywords: cascara, coffea arabika L, drying, brewing cratio, physical properties, chemical properties ABSTRAK Komoditas kopi Arabika di Kabupaten Bangli provinsi Bali pada Tahun 2018 mencapai sebesar 2.252 Ton. Tingginya hasil perkebunan kopi ini berdampak dengan tingginya hasil limbah kulit buah kopi pasca panen yang dihasilkan. Limbah kulit kopi yang dihasilkan rata-rata mencapai 16,37% atau setiap pengolahan buah kopi akan dihasilkan 45% kulit kopi, 10% lender, 5% kulit ari dan 40% biji kopi. Pemanfaatan limbah kulit kopi dilakukan dengan pengolahan menjadi cascara. Penelitian bertujuan untuk mengetahui pengaruh metode pengeringan dan rasio penyeduhan terhadap sifat fisik dan kimia the cascara kopi arabika (Coffea arabika L.). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktorial. Faktor pertama adalah cara pengeringan (sinar matahari; oven) dan faktor kedua adalah rasio penyeduhan teh kering: air (1:200; 3:200; 5:200) dengan 4 kali ulangan. Sifat fisik meliputi derajat keasaman (pH), total asam, warna. Sifat kimia meliputi kandungan kafein, tanin, total fenol, kapasitas antioksidan. Hasil analisa menunjukkan pengeringan sinar matahari dan diiringi dengan peningkatan rasio penyeduhan menghasilkan total asam tertinggi 0,64%; derajat keasaman (pH) terendah 5,69; nilai kecerahan (L*) rendah antara 0,43-0,76%; nilai kemerahan (a*) tinggi antara (39,49-49,12%); nilai Kekuningan (b*) rendah antara (-21,16- -27,74%); kafein tertinggi 54,42ppm; total fenol tertinggi 8,23mg GAE/100ml; tanin tertinggi 3,18TAE/100ml; dan kapasitas antioksidan tertinggi 697,33mg/L GAEAC. Kata kunci: cascara, kopi arabika, pengeringan, rasio penyeduhan, sifat fisik, sifat kimia
STABILITAS ZAT WARNA ALAM DAN KADAR TANIN DARI BONGGOL TANAMAN PISANG BATU (Musa Balbisiana) Ni Luh Utari Sumadewi; Dylla Hanggaeni Dyah Puspaningrum
Jurnal Kimia dan Kemasan Vol. 43 No. 1 April 2021
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v43i1.6760

Abstract

Penggunaan zat warna sintetis pada industri tekstil dapat menimbulkan masalah terhadap lingkungan. Limbah yang dihasilkan oleh pewarna sintetis menyebabkan pencemaran lingkungan karena terdapat senyawa yang bersifat karsinogenik sehingga apabila limbah tersebut dibuang ke lingkungan akan menjadikan air bau, dampaknya terjadi penipisan oksigen terlarut, kualitas perairan menurun dan kematian makhluk hidup yang tinggal di dalamnya. Untuk mengurangi pencemaran lingkungan akibat penggunaan zat warna sintetis, maka digunakan zat warna alam yang lebih ramah lingkungan. Bonggol pisang merupakan salah satu sumber daya alam Indonesia yang dapat digunakan sebagai alternatif zat warna alam. Kandungan kimia yang terdapat pada bonggol pisang antara lain adalah tanin dan flavonoid (Putra, 2014). Tujuan dari penelitian ini adalah menguji stabilitas zat warna alam bonggol pisang terhadap perbedaan lamanya ekstraksi, penambahan peroksida, pengaruh pH, dan jenis pelarut yang digunakan, serta menghitung kadar tanin yang terdapat pada ekstrak bonggol pisang. Untuk menguji stabilitas zat warna dan menentukan kadar tanin digunakan spektrofotometer uv-vis. Dari hasil penelitian lama ekstraksi, penambahan oksidator, pengaruh pH dan jenis pelarut mempengaruhi kestabilan warna dari zat warna alam bonggol pisang. Kadar tannin total pada ekstrak air bonggol pisang pada perendaman 24 jam diperoleh Sebesar 16,443 ± 0,428 GEA/g dan kadar tannin pada ekstrak etanol perendaman 8 jam diperoleh sebesar 194,919 ± 24,094 GEA/g.
Kandungan Komponen Serat Tepung Rebung Bambu Tabah (Gigantochloa nigrociliata buse-kurz) Dylla Hanggaeni Dyah Puspaningrum
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Abstract

Tabah bamboo shoots (Gigantochloa nigrociliata BUSE-KURZ) is one of the varieties local bamboo shoots usually consume and having many the womb nutrients. Research aims to understand fiber components that is added to tabah bamboo shoots flour. Testing the fiber component of bamboo shoots done by processing the tabah bamboo shoots into flour and is expected to be used with easy to apply as a substitute ingredient in other food products. Fiber analysis covering components analysis cellulose, hemicellulose and lignin in tabah bamboo shoots in each different parts (apical , middle and basal) that has been processed into flour using Chesson method. The design of experiment that is used a single-factor randomized block design (RBD) The research results show that component fibers in tabah bamboo shoots flour is highest on the part the basal of the namely 30,99% (bk) hemisellulose , 37,55% (bk) cellulose and of the womb lignin not markedly dissimilar in the middle of 3,85 % (bk) and that part the basal of the 4,05% (bk).
Ekstraksi dan Identifikasi Oligosakarida Ekstrak Tepung Rebung Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) Sebagai Sumber Prebiotik Dylla Hanggaeni Dyah Puspaningrum; Ni Luh Utari Sumadewi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Abstract

Potentials of tabah bamboo shoots flour as source of prebiotics need to be explore by extracting and identifying its oligosaccharide contents, will provide complete information about bamboo tabah flour potentials. In processing tabah bamboo shoots obtained every 1000 grams of tabah bamboo shoots will be obtained ± 250 grams tabah bamboo shoots (edible part) dan will produce ± 10.08 grams of tabah bamboo shoot flour. Tabah bamboo shoots flour rendemen was ± 0.97%The extraction with 70% ethanol solvent has the highest yield (2.62%), followed by distilled water (1.28%), and ethyl acetate (0.92%).Observations made on the color and yield showed a difference, whereas the consistency of the extract did not difference.Extraction was conducted using 70% ethanol solvent, (polar), ethyl acetate (semi-polar), and distilled water. Qualitatively phytochemical analysis was conducted. The isolation of oligosaccharide was conducted using column chromatography, Thin Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC). The phytochemical analysis of tabah bamboo shoots flour in 70% ethanol discovers that it contains steroid, tannin, and saponin, which are antibacterial compounds. The purification of the extract of tabah bamboo shoots flour yields two main oligosaccharide components: glucose, sucrose and raffinose.
Effect of Drying towards the Total Phenol and Antioxidant Capacity of Arabica Coffee Rind (Coffea arabica L.) Dylla Hanggaeni Dyah Puspaningrum; Ni Luh Utari Sumadewi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2019.v06.i02.p01

Abstract

The utilization of coffee processing waste in the form of rind and fruit flesh has the potential as a natural antioxidant. Coffee rind contains several secondary metabolite compounds, one of it was the polyphenol. Phenol compounds contains antioxidant, antitumor, antiviral, and antibiotic activities. Phenol compounds are known has a role in antioxidant activity. The greater the phenolic compounds so were the antioxidant activity. The drying process in the making of coffee rind have an impact on the phenol and the antioxidant capacity. The aim of the study was to determine the effect of the drying method (oven and sunlight) towards the total phenol and antioxidant capacity of Arabica coffee rind (Coffea arabica L.). Total phenol was determined by the Follin Chiocalteau Phenol method and antioxidant capacity by the DPPH method. The results of the analysis found that the highest total phenol in the green coffee rind dried by sunlight for 20 hours is equal to 1400,652 mg GAE/100g. Drying process by sunlight was able to maintain and produce high total phenols. The antioxidant capacity of green coffee rind (by sunlight) has the highest antioxidant capacity of 6,638.61 mg GAEAC/L.
Co-Authors Agus Donny Susanto Anak Agung Istri Kintan Umayi Cornelius Sri Murdo Yuwono I Gede Mustika I Gede Mustika I Gede Mustika I Gusti Ayu Wita Kusumawati I Komang Tio Marta Bagusadewa I Made Gde Sudyadnyana Sandhika I Putu Darmawijaya I Putu Dedy Kastama Hardy I Putu Krismantara I Wayan Nurata Ida Ayu Ida Srikulini Ida Ayu Nyoman Triwini, Ida Ayu Nyoman Ida Bagus Agung Yogeswara Ida Bagus Ketut Mantra Ida Bagus Ketut Mantra Ida Bagus Wayan Gunam Julieta Rosalinda Patty Komang Trisna Dewi Mariyani Ni Kadek Sri Sutarmini NI KADEK YUNITA SARI Ni Ketut Wiradnyani Ni Luh Ayu Winda Mahayani Ni Luh Utari Sumadewi Ni Made Kurniati Ni Putu Eny Sulistyadewi Ni Putu Widya Astuti Ni Wayan Nursini Ni Wayan Sukma Putri Nyoman Ayu Wiwin Yuliastini NYOMAN SEMADI ANTARA Nyoman Suarjana Pande Kadek Widiastuti Permatasari, Anak Agung Ayu Putri Purwaningtyas Kusumaningsih Purwaningtyas Purwaningtyas Putu Chris Susanto Rai Riska Resty Wasita Resti Kusumarini Samben Wiranata, I Gusti Agung Gede Y. Ayu Fitria Adi Pravitasari