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All Journal INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni JURNAL SAINS PERTANIAN EQUATOR agriTECH E-Dimas: Jurnal Pengabdian kepada Masyarakat Indonesian Food and Nutrition Progress Dinamisia: Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian Poltekita : Jurnal Ilmu Kesehatan FoodTech: Jurnal Teknologi Pangan Journal of Agri-Food Science and Technology (JAFoST)

Yohana Sutiknyawati Kusuma Dewi

Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Tanjungpura, Pontianak, Indonesia

Author-ID : 6430337

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Karakteristik Fisiko – Kimia Dan Sensori Minyak Goreng Sawit Aromatik Terinfusi Kulit Batang Pohon Kulim (Scorodocarpus Bornensis) Dzul Fadly; Yohana S.K. Dewi
Poltekita : Jurnal Ilmu Kesehatan Vol. 15 No. 2 (2021): August
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v15i2.492

Pohon kulim (Scorodocarpus borneensis Becc.) atau dikenal dengan pohon bawang hutan adalah tanaman indigenous Kalimantan atau Borneo yang memiliki aroma bawang putih. Bagian-bagian tananaman ini berpotensi untuk dikembangkan sebagai bahan baku pembuatan minyak aromatik. Penelitian ini bertujuan untuk mengidentifikasi karakteristik fisiko-kimia, serta tingkat penerimaan sensori minyak goreng sawit aromatik yang dikembangkan dari minyak sawit goreng yang terinfusi kulit pohon kulim. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 6 konsentrasi kulit pohon kulim. Preparasi minyak aromatik dilakukan dengan metode infusi kulit pohon kulim, dengan konsentrasi 1%, 2%, 3%, 4%, 5%, dan 6% terhadap minyak goreng sawit. Sediaan minyak goreng sawit aromatik memiliki kandungan asam lemak berkisar antara 0,063±0,015% hingga 0,100±0,008% dan bilangan peroksida berkisar antara 6,05±0,56% hingga 7,02±0,42%. Nilai asam lemak dan bilangan peroksida cenderung menurun dengan adanya peningkatan kulit batang pohon kulim. Penambahan kulit pohon kulim dengan konsentrasi 1-6 % memiliki nilai viskositas berkisar antara 58,3-69,9 Cp. Pada parameter penerimaan sensori, penambahan kulit batang pohon kulim mengakibatkan adanya peningkatan penerimaan aroma, namun menurunkan penerimaan warna dibandingkan dengan minyak sawit goreng nonaromatik. Dengan demikian, maka kulit batang pohon kulim berpotensi sebagai bahan pembuatan minyak aromatik.

Mekanisme dan Kinetika Kuesing Aloe Emodin terhadap Fotooksida Asan Linoleat Yohana S. Kusuma Dewi; Tranggono Tranggono; Sri Raharjo; Pudji Hastuti
agriTECH Vol 26, No 2 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

To study the effects of methylene blue and aloe emodin on the photosensitized oxidation were prepared in methylene chloride systems. The oxidation of linoleic acid was determined by measuring the peroxide value. The quenching mechanism and kinetics of aloe emodin in methylene blue-sensitized photooxidation of linoleic acid were studied by the steady-state kinetic methods. The methylene blue consentration was produced signicantly increased of peroxide value on singlet oxygen oxydation of linoleic acid The effect of aloe emodin concentration on singlet oxygen oxidation of linoleic acid was produced signicantly decreased of peroxide value of linoleic acid.. The calculated quenching rate of aloe emodin was 4.68 x 109 11I1 S -1. Aloe emodin both of quenched singlet oxygen and sensitizer to reduce photosensitized oxidation of linoleic acid by the singlet oxygen quenching mechanism and the excited triplet oxygen sensitizer quenching mechanism. The ability of antiphotooxidant activity of aloe emodin was affected by concentration.

Aktivitas Antioksidasi Ekstrak Fenol Umbi Sarang Semut (HYDNOPHYTUM SP.) Pada berbagai Suhu Penyeduhan Yohana S.K. Dewi; Dominika Dominika
agriTECH Vol 28, No 2 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Antioxidant activity of Sarang Semut tubers (Hydnophytum sp.) extracts toward stepping treatments was investigated. Powder of sarang semut tubers was diluted in 200 ml of distilled water then its being subjected to stepping treatment of three different treatments: cooked at 60, 80 and 100 °C for 2, 4 and 6 minutes. Effect of stepping treatment of Sarang Semut tuber juices on the antioxidant activity and the total phenol contents was investigated. Antioxidant activity of Sarang Semut tuber juices was estimated according to DPPH methods. The total phenol content in the tuber juices was measured with Folin-Ciocalteu reagent using gallic acid as a standard. The results showed that stepping treatment did not affect antioxidant activity of Sarang Semut tuber juices. Stepping treatment of Sarang Semut tuber juices at 100 °C exhibited the highest total phenol contents.ABSTRAKAktivitas antioksidasi ekstrak umbi sarang semut (Hydnophytum sp.) telah diteliti pada berbagai suhu penyeduhan. Serbuk umbi sarang semut (2,5g) diseduh dalam akuades yang telah dipanaskan pada suhu 60,8 dan 100 °C selama 2,4, dan 6 menit. Pengaruh perlakuan penyeduhan terhadap serbuk sarang semut diuji aktivitas antioksidasi dan kand- ungan total fenol. Pengujian aktivitas antioksidasi dengan metode DPPH dan kandungan total fenol dengan metode Folin Ciocalteou dengan standar asam galat. Hasil penelitian menunjukkan perlakuan penyeduhan tidak mempengar- uhi aktivitas antioksidasi serbuk sarang semut. Suhu penyeduhan 100 °C menghasilkan kandungan total fenol umbi sarng semut tertinggi.

Aktivitas Antioksidan Ekstrak Aloe vera sebagai Penangkal Radikal Dewi Y.S.K.; Tranggono Tranggono; Sri Raharjo; Pudji Hastuti
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Antiradical activity of Aloe vera extracts was studied in vitro systems. Cloudy and Clarified of Aloe vera extracts exhibited marked activity on inhibition of linoleic acid peroxidation. At a concentration of 0,15 mg, Cloudy extracts exhibited higher antioxidant activity (60,16 %) than Cloudy extracts (53,30 %). Moreover, the antioxidant activity of Clarified extracts was increased affected by the concentation in the system. Increasing the concentration of Cloudy extracts up to 0,60 mg in the system did nor alter of antoxidant activity (P 50,05). Increasing' of the concentration of activated carbon (0,00 to 0,50 % and 1,00 to 2,00 %) used for clarification of Aloe vera was produced significanly decrease in scavenging 1,1-dipheny1-2- pictylhydrazyl (DPPH) free radical activity. Scavenging of free radical activity of Cloudy extracts was not affected by the concentration of extract in the system. Increasing the concentration of Clarifed Aloe vera extracts from 2,50 mg to 5,0 mg. in liposome systems was produced significantly higher of inhibitory malondyaldehyde formation than the concentration of 0,50 mg and 1,25 mg (P :50,05). Base of these results, termination of free radical reactions in Cloudy and Clarified of Aloe vera extracts is responsible for the antioxidant activity of Aloe vera extracts.

PROGRAM IPTEKS BAGI DESA MITRA (IbDM): DIVERSIFIKASI HASIL PANEN TANAMAN LOKAL SEBAGAI UPAYA AKSELERASI KETAHANAN PANGAN DESA LINGGA DI KALIMANTAN BARAT Yohana kusuma Dewi; Lestari Ananadika Oke; Pambudi Ihsan Komariyati; Sarmila Sarmila Sarmila
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 21, No 2: Agustus 2017
Publisher : LPPM UNY

Lingga is one of the food-vurnerable villages in Sungai Ambawang sub-districtKalimantan Barat. Taro, cassava, cempedak, papaya and pineapples as a local agricultural product from the village. The problem is during the high harvest, low price because it is sold fresh and farming management is only intuition, so the family income is low and still food insecure. The objective of IbDM’s of enhancing family food security and productivity also income of farmers' groups, young people and Lingga village PKK women's groups by the diffusion of cassava and taro flour technology, soft candy production from local fruits, packaging and labeling, and marketing strategies. Methods of implementation include socialization, training and mentoring, evaluation and monitoring. The results show thats program improves the knowledge and skills of three groups also enhances entrepreneurial motivation and product utilization for household food security as well as for family income.

Peningkatan Daya Saing Lokal dengan Tembikar dari Desa Kumba Kabupaten Bengkayang Kalimantan Barat Oke Anandika Lestari; Yohana S. K. Dewi; Candra Wasis Agun
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 12, No 4 (2021): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v12i4.4211

Desa Kumba yang berbatasan langsung dengan Srawak Malaysia merupakan salah satu desa di Kecamatan Jagoibabang Kabupaten Bengkayang. Penduduk Desa Kumba umumnya memiliki lahan karet, dimana bijinya hanya menjadi limbah karena tidak termanfaatkan. Oleh sebab itu, melalui pengabdian kepada masyarakat ini bertujuan meningkatkan daya saing lokal Desa Kumba melalui pemanfaatan biji karet yang diolah menjadi tempe atau biasa disebut Tembikar (tempe biji karet). Khalayak sasaran merupakan PKK Desa Kumba dengan target meningkatkan pengetahuan mengolah limbah biji karet menjadi olahan pangan Tembikar yang dapat dikonsumsi. Pada saat awal kegiatan seluruh (100%) khalayak sasaran belum pernah mengolah biji karet menjadi tempe. Namun demikian setelah kegiatan pelatihan menunjukkan peningkatan pengetahuan yaitu 100% khalayak sasaran tertarik untuk membuat tembikar, dan melalui proses monitoring 74% khalayak sasaran telah menghidangkan tembikar di meja makan. Tembikar di desa Kumba berpotensi dikembangkan menjadi produk unggulan daerah yang dapat dipasarkan ke negara tetangga. Tembikar mampu meningkatkan daya saing limbah karet dari Desa Kumba Kabupaten Bengkayang Kalimantan Barat.

Isolation and Identification of Antiradical and Anti-photooxidant Component of Aloe vera chinensis Yohana S. Kusuma Dewi; Tranggono Tranggono; Sri Raharjo; Puji Hastuti
Indonesian Food and Nutrition Progress Vol 12, No 1 (2005)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.30

A potent antiradical and antiphotooxidant compound from Aloe vera chinensis was investigated. The results indicated that the methanolic extracts produced stronger antiradical and antiphotoaxidant activity also gave higher yields of extract than other organic solvents. Silica gel column separated methanolic extracts into five fractions. Of the five fractions, fraction II possessed significant antiradical activity (70.2 % inhibition on free radical DPPH) and its showed significant antiphotooxidant activity (60.1 % inhibition on hydroperoxide formation). Subsequently, fraction II was separated into eight subfractions by silica gel column. The sub fraction II-b exhibited stronger antiradical and antiphotooxidant activity than others and showed a single spot in thin layer chromatography Silica gel 60 F254 plates. On the basis of mass spectrophotometry in combination with reversed phased, high performance chromatography, this compound has been identified as 1,8 dihydroxy-3- hydroxymethylanthraquinone (Aloe emodin).

The Study of Citrus Peels (Citrus amblycarpa) Mass Ratio Substitution on Physicochemical of Rich-Antioxidant of Liang Tea Yohana S. K. Dewi
Poltekita : Jurnal Ilmu Kesehatan Vol. 16 No. 2 (2022): August
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v16i2.1439

The purpose of this study was to obtain the mass ratio substitution of citrus peel in the rich-antioxidant of liang tea formulation which produced the best physicochemical characteristics. The ingredients for making rich-antioxidant of liang tea are dried herbal plant ingredients consisting of muje leaves (D. chinensis), nanas kerang leaves (Tradescantia spathacea Sw.), origanum leaves (Origanum vulgare Wilder), pandan leaves (Pandanus amaryllifolius), stem bark from Secang wood (Caesalpinia sappan), midrib skin from Lidah Buaya (Aloe vera chinensis) and jeruk sambal peels (Citrus amblycarpa) with mass ratios according to treatment. The treatment was in the form of mass ratio of liang tea and citrus amblycarpa peel (100:0; 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60). Parameters to observed are physical characters include color, pH and chemical characters include qualitative phytochemical testing, vitamin C content, total phenol content, total flavonoid content and antioxidant activity with DPPH inhibitory activity. The results showed that the formulation of the mass ratio of liang tea: citrus peel 70:30 had the highest total phenol content, total flavonoid and antioxidant activity (63,82 ± 3,70 mg GAE/g ext, 47,73 ± 4,34 mg QE/g ext and 83,28 ± 1,99 % respectively). The formulation liang tea and citrus peel with mass ration 60:40 showed the highest pH value (6,89 ± 0,04. The colour of tea formulation of liang tea and citur peel with mass ratio 70:30 showed colour characteristics are *L value (32,07 ± 0,06), *a (2,03 ± 0,06), *b (0,6 ± 0),*C (2,53 ± 0,06) and *h (15,23 ± 1,04).

Milk Powder Formulation Based on Durian Seed Flour, Cocoa, Wild Honey “Tikung” and Creamer Ester Apriani UT; Yohana S.K. Dewi; Tri Rahayuni
FoodTech: Jurnal Teknologi Pangan Vol 5, No 1 (2022): Mei
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i1.57342

Durian seed flour has nutritional value as a food but until now extract of durian seed only to make a powder. The nutritional content of durian seeds has the potential as an ingredient for making milk especially milk powder so that it can be stored for a long time. The purpose of this study was to obtain a durian seed flour formulation that produces the best physicochemical and organoleptic characteristics of milk powder. The method used was a randomized block design with one factor consisting with 4 formulations. The formulation of milk powder that it made of durian seed flour, cocoa powder, vegetable creamer, honey, carboxymethyl cellulose, lecithin and water showed the best chemical and sensory characteristics. The milk powder has a water content of 6.59%; total soluble solids 10.50 °Brix; ash content 3.26%; protein content 7.73%; fat content 25,742%. The sensory characteristics of milk powder have acolor 4.17 (prefer); taste 3.23 (like); fragrance 3.73 (like); and overall likes 3.60 (likes).

Physicochemical and Sensory Characteristics of “Terong Asam” (Solanum ferox Linn) Dry Sweetmeat at Various Concentrations of Sugar Yohana S Kusuma Dewi; Ninda Ima Rosanti; Tri Rahayuni
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6505

Solanum ferox Linn is one of the local agricultural products. Its local name is “terong asam”, the plant's shape is like eggplant but the fruit is round, orange with ripe and sour taste. The problem is that the fruit is easily damaged if left in its fresh. One of the innovations to increase the shelf life is to process it into processed dry sweetmeats. However, the amount of sugar that produces the best physicochemical characteristics of “terong asam,” dry sweetmeats is currently unknown. This study aims to obtain the concentration of sugar that produces the best physicochemical and sensory characteristics of “terong asam,” dry sweetmeats. The research design used was a randomized block design with one treatment, namely concentration of sugar, which consisted of 4 treatments and 6 replications. Analysis of physicochemical data using ANOVA (Analysis of Variance) and Honest Significant Difference (HSD) Test with a level of 5% significantly. Sensory data were analyzed by Kruskal Wallis test. Determination of the best treatment using the effectiveness index test. The results showed that the production “terong asam,” dry sweetmeats is recommended by using a 50% sugar concentration which the best sensory physicochemical characteristics of the sweets, namely water content (13.28%), pH (5.08), yield (26.49%), vitamin C (8.7mg/100g) with sensory characteristics of colour (3.17), taste (2.67), aroma (3.30), texture (3.20).

Co-Authors - Riyanto Ayu Aprilia Candra Wasis Agun Dominika Dominika Dzul Fadly Elia Radianto Ester Apriani UT Eva Mayasari Griennasty Clawdya Siahaya Hanni Tuhuteru Joselina Tuhuteru komariyati komariyati Lestari Ananadika Oke Maherawati Maherawati Ninda Ima Rosanti Oke Anandika Lestari Oke Anandika Letari Pambudi Ihsan Komariyati Pudji Hastuti Pudji Hastuti Puji Hastuti Sarmila Sarmila Sarmila Sri Raharjo Sri Raharjo Sri Raharjo Tranggono Tranggono Tranggono Tranggono Tranggono Tranggono Tri Rahayuni Tri Rahayuni

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