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INDONESIA
FaST : Jurnal Sains dan Teknologi
Published by Universitas Pelita Harapan
ISSN : -     EISSN : 25989596     DOI : -
Core Subject : Science, Social,
Computer Science & IT Environmental Science
Started in 2017, FaST publishes articles in the areas of science and technology, particularly in food technology, biology, electrical engineering, industrial engineering, mathematics and civil engineering. Articles are either reviews and/or research results.
Arjuna Subject : -
Articles 8 Documents
 1 
Search results for , issue "Vol 3, No 2 (2019): NOVEMBER" : 8 Documents clear
SUBTITUSI AGAR-AGAR DALAM PEMBUATAN JELLY DRINK CINCAU HIJAU (Cyclea barbata) UNTUK MENURUNKAN SINERESIS Hardoko Hardoko; Khoirul Jamhari Tajuddin
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Grass jelly (Cyclea barbata) is often processed into jelly products obtained through extracts of water from the leaves, but the resulting jelly has a high syneretic power so that the product becomes runny and is easily damaged. The purpose of this study was to determine the amount of agar (Gracilaria sp.) That can be substituted so as to produce green jelly drink with good character. The method used is an experimental method with the substitution treatment of agar 0, 10, 20, 30, 40% w / w on green grass jelly solution. The results show that increasing the amount of substituted agar decreases the power of syneresis, increases viscosity, increases pH, and decreases the power of jelly drink suction. An increase in agar substitution up to 20% also increases overall preferences or consumer acceptance, but substitutions above 20% tend to reduce the level of jelly drink preference. Thus the best green grass jelly drink is substituted with 20% agar.
KUALITAS SELAI LEMBARAN LABU KUNING (Cucurbita moschata Duch. ex Poir.) DENGAN PENAMBAHAN EKSTRAK ASAM JAWA (Tamarindus indica) Sinung Pranata
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Tamarind is fruit that has an acid pH that support the gel formation process. Processed products that require acid to make the structure of the gel are sheet fruit leather. Tamarind extract will produce a product that is less attractive in terms of taste or color, so it needs to be combined with pumpkin which has a yellow color. Tamarind and pumpkin are foods that have high antioxidant content which is very beneficial for the body. This aims to find out the effect of adding tamarind extract (Tamarindus indica) to the manufacture of pumpkin fruit leather (Cucurbita moschata Duch. Ex Poir.) so that it can produce the best and most preferred physical, chemical, microbiological and organoleptic fruit leather. The design of the study is completely randomized design (RAL) with 4 factor that is  (100 % pumpkin : 0 % extract of tamarind), A (87,5 % pumpkin : 12,5% extract of tamarind), B (75 % pumpkin  : 25 % extract of tamarind) and C ( 68,5 % pumpkin : 32,5 % extract of tamarind). The parameters tested were water content, ash content, crude fiber content, soluble fiber content, total dissolved solids, titrated acid total, total phenolic, antioxidant activity, product hardness, product color, total plate number, yeast mold, and organoleptic test. The results showed that there were significantly different effects on the quality of fruit leather which included water content testing, ash content, total dissolved solids, crude fiber test, soluble fiber test, total titrated acid, total phenolic test, antioxidant test, texture and color, but did not give a significantly different effect in terms of microbiological tests in the form of total plate numbers (ALT) and yeast molds. The quality of  pumpkin fruit leather with the addition of the best tamarind extract is the treatment C ratio of 62.5% pumpkin: 37.5% extract of tamarind, both in terms of the best quality in terms of chemical, physical, microbiological and organoleptic.
PENGARUH LAMA PENGERINGAN MENGGUNAKAN OVEN TERHADAP KARAKTERISTIK FISIKO- KIMIA ‘KERIPIK TERUNG Hardoko Hardoko; Hilman Fajar Sebastian
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

‘Terung’ (Sea Cucumber) chips, one of the most popular traditional products in Indonesia, are the result of the process of drying sea cucumbers with sunlight and frying. Drying problems arise during the rainy season. The purpose of this study was to determine the effect of drying using an oven temperature of 60oC on the physical and chemical characteristics of sea cucumber chips. The research method used was a long drying experimental method (0 hours, 4 hours, 8 hours, 12 hours) and observational data were analyzed with Anova at a 95% confidence level. The results showed that the drying time treatment significantly affected the water content, protein content, fat content, ash content, swelling power, but did not significantly affect the power of sea cucumber chips. The best drying time is the drying time of 12 hours which produces sea cucumbers chips which are characterized by 58.90% protein content, 1.25% water content, 20.09% fat content, 9.61% ash content, 70.19%  swelling power,  and 3.85 N/m2power broken.
PENGARUH FERMENTASI BAKTERI ASAM LAKTAT TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR ANTOSIANIN BUAH DUWET (Syzygium cumini) Kam Natania
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Bakteri Asam Laktat memiliki kemampuan untuk menguraikan senyawa fenolik yang berkorelasi terhadap aktivitas antioksidan dari buah dan sayuran. Penelitian ini bertujuan melihat pengaruh perubahan dari senyawa fitokimia dan aktivitas antioksidan dari buah duwet, yang difermentasi dengan beragam jenis bakteri asam laktat. Buah Duwet kaya akan antioksidan, terutama disebabkan oleh kandungan antosianinnya.  Bakteri asam laktat yang digunakan didalam penelitian ini adalah  Lactobacillus plantarum yang  merupakan bakteri asam laktat heterofermentatif dan  Lactobacillus acidophilus bakteri asam laktat yang bersifat homofermentatif dan bakteri asam laktat alami yang berasal dari proses fermentasi garam.  Buah duwet yang sudah difermentasi kemudian di maserasi dengan menggunakan senyawa polar dan kemudian dianalisa kandungan fitokimia dan aktivitas antiosidannya selama 24 hari fermentasi. Dari hasil analisa terlihat jenis bakteri asam laktat dan lama periode fermentasi mempengaruhi perubahan kandungan fitokimia dan aktivitas antioksidan dari buah duwet. Aktivitas antioksidan tertinggi didapatkan dari buah duwet yang difermentasi oleh Lactobacillus plantarum dengan peningkatan aktivitas antioksidan 64.03% lebih tinggi setelah 17 hari fermentasi dan diikuti oleh peningkatan  total fenolik, flavonoid dan antocyanin sebesar  101.11, 123.54, dan 56.34%.
APLIKASI EKSTRAK KULIT KAYU MANIS (Cinnamomum burmanii) UNTUK MENGHAMBAT AKTIVITAS BAKTERI IKAN LELE (Clarias batrachus) Adolf Jan Nexson Parhusip; Lulu Julisa Cynthia
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Cinnamon bark (Cinnamomum burmanii) contains antibacterial compounds which are potential in inhibiting a series of pathogenic bacterial and also capable in inhibiting bacterial activity of food products. These compounds are alkaloid, saponin, tannin, phenolic, flavonoid, triterpenoid, and glycoside. This research was conducted through well-diffusion method to determine the antibacterial activities of cinnamon bark extract in inhibiting the growth of pathogenic bacteria such as, P. aeruginosa, S. Typhi, S. aureus, L. monocytogenes, E. coli, S. thermophilus and test the stability of cinnamon bark extract toward salt, sugar, pH, and heat. This research was also conducted to inhibit bacterial activity in catfish with the application of cinnamon bark extract. Cinnamon bark extract was concentrated to 5, 10, 15, and 20% for the well-diffusion method. The selected concentration was 5%, since it resulted in more than 10mm inhibitory diameter on every bacterial test. The selected extract concentration was proceeded to the stability test toward salt, sugar, pH, and heat. Results showed that cinnamon bark extract remained stable within 4% salt solution, 40% sugar solution, pH 4 solution, however it wasn’t stable through 100 0C heating for 15 minutes. The application of cinnamon bark extract on catfish was concentrated to 0MBC, 1MBC, 2MBC, 3MBC within 10, 20, and 30 minutes of immersion time. Results showed that the selected treatment was 3 MBC concentration within 30 minutes of immersion time, since it resulted in TVBN value (9,69±0,164 mgN/50g), TMA value (3,87±0,154 mgN/50g), TPC value (3,23x105 CFU/gram), and pH value (6,421±0,072). In addition, toxicity test was also performed to the selected cinnamon bark extract and it showed that cinnamon bark extract was toxic.
AKTIVITAS ANTIBAKTERI EKSTRAK DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP BAKTERI PATOGEN PANGAN Lucia Crysanthy Soedirga
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Antibacterial activity of Averrhoa bilimbi leaves extracts on pathogenic bacteria was observed in this study by using well diffusion method. The leaves were extracted using maceration method with three different solvents, i.e. ethanol (polar), ethyl acetate (semi polar), and hexane (non polar). Moreover, different concentrations (5,10,15,20, and 25%) of bilimbi leaves extract were also observed in this study in order to determine which solvent and concentration gave the highest antibacterial activity against B.cereus, S.aureus, Pseudomonas sp., and Enterobacter sp. Further objectives of this research were to determine the MIC and MBC for each bacteria from the selected extract. The result showed that ethanol extract gave the highest antibacterial activity with inhibition diameter ranging from 2.55 mm for Enterobacter sp. to 12.36 mm for B.cereus. Moreover, MIC and MBC for Gram negative higher than the MIC and MBC for Gram positive.
IMOBILISASI KITINASE INTRASELULER Providencia stuartii DENGAN KALSIUM ALGINAT DAN APLIKASINYA DALAM PRODUKSI N-ASETILGLUKOSAMIN Yuniwaty Halim
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Kitin, polimer linier yang terdiri dari unit ß-1,4-N-asetilglukosamin, ditemukan secara alami pada cangkang udang dan dapat diubah menjadi glukosamin, yang memiliki fungsi yang luas, khususnya di bidang kesehatan untuk mengobati penyakit pada sendi. N-asetilglukosamin (NAG), salah satu bentuk glukosamin, dapat dihasilkan melalui fermentasi kitin menggunakan mikroorganisme kitinolitik seperti kapang atau bakteri. Produksi kitinase oleh Providencia stuartii telah dipelajari, namun imobilisasi kitinase untuk produksi NAG belum secara langsung dievaluasi. Penelitian ini bertujuan untuk menentukan pengaruh rasio antara kitinase intraselular dan support menggunakan alginat dan pengaruh banyaknya siklus fermentasi terhadap aktivitas enzim kitinase intraseluler yang diimobilisasi dan produksi NAG dari kitin yang diperoleh dari cangkang udang Penaeus monodon. Rasio kitinase: support yang digunakan adalah 1:1, 1,5:1, dan 2:1. Rasio 2:1 menghasilkan aktivitas enzim tertinggi, yaitu sebesar 2,030 ± 0,0405 U/ml. produksi NAG tertinggi diperoleh dari siklus fermentasi pertama yang menghasilkan konsentrasi NAG sebesar 1347,7778 ± 50,1848 ppm. Kitinase intraseluler yang diimobilisasi dengan alginat dapat digunakan hingga 4 siklus fermentasi dengan aktivitas enzim yang dipertahankan adalah sebesar 66,91%.
KARAKTERISASI FISIKO KIMIA DAN INHIBISI α-GLUKOSIDASE BERAS ANALOG DARI BUAH Rhizophora mucronata [CHARACTERIZATION OF PHYSICO-CHEMICAL AND α-GLUKOSIDASE INHIBITION OF ANALOG RICE FROM Rhizophora mucronata FRUIT] Hardoko Hardoko; Devy Alfiana; Yunita E. Puspitasari
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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This study aims to determine the physicochemical characteristics and α-glucosidase inhibition of analog rice from R. mucronata fruit flour, cassava flour, and E. cottonii flour. This research was conducted in April - October 2016. The experimental method was through the treatment ratio of R. mucronata fruit flour with cassava flour (60:40, 70:30, 80:20) and addition of E. cottonii flour (0, 3, 5, 7 %). Making analog rice using an extruder. The results showed that the treatment ratio of R. mucronata fruit flour with cassava flour and the addition of E. cottonii flour had a significant positive effect on α-glucosidase inhibition and physicochemical properties of rice. The higher the amount of R. mucronata fruit flour used the higher inhibition activity of αglucosidase and decrease the IC value. The best analog rice is made from R. mucronata 60% fruit flour, 40% cassava flour, and 5% E. cottonii seaweed flour. This rice has IC 50  value of 33.42 ppm, water content of 8.46%, food fiber content of 38.96%, red color (oHue value of 44.86), cooking time of 11.35 minutes, development volume of 135.09%, and starch content of 51.44%.   ABSTRAKPenelitian ini untuk mengetahui karakteristik fisiko kimia dan inhibisi α-glukosidase beras analog dari tepung buah R. mucronata, tepung singkong, dan tepung E. cottonii. Penelitian ini dilaksanakan pada bulan April - Oktober 2016. Metode eksperimen melalui perlakuan rasio tepungbuah R. mucronata dengan Tepung singkong (60:40, 70:30, 80:20) dan penambahan tepung E. cottonii (0, 3, 5, 7%). Pembuatan beras analog menggunakan extruder. Hasilnya menunjukkan bahwa perlakuan rasio tepung buah R. mucronata dengan tepung singkong dan penambahan tepung E. cottonii berpengaruh posistif nyata terhadap inhibisi α-glukosidase dan sifat fisiko kimia beras. Semakin tinggi jumlah tepung buah R. mucronata yang digunakan makin tinggi aktivitas inhibisi αglukosidase dan menurunkan nilai IC. Beras analog terbaik adalah yang terbuat dari tepung buah R. mucronata 60%, tepung singkong 40%, dan tepung rumput laut E. cottonii 5%. Beras ini mempunyai nilai IC 50, 33,42 ppm, kadar air 8,46%, kadar serat pangan 38,96%, berwarna merah (nilai o Hue 44,86), cooking time 11,35 menit, volume pengembangan 135,09%, dan kadar pati 51,44%. Kata Kunci : beras analog, α-glukosidase, IC50, R. mucronata

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