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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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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%.

SUBSTITUSI TEPUNG BIJI NANGKA (Artocarpus heterophyllus Lamk.) DALAM PEMBUATAN KWETIAU BASAH DENGAN PENAMBAHAN EKSTRAK SECANG (Caesalpinia sappan L.) [PRODUCTION OF WET FLAT RICE NOODLE SUBSTITUTED WITH JACKFRUIT SEED FLOUR (Artocarpus heterophyllus Lamk.) AND WOOD EXTRACT IN ADDITION (Caesalpinia sappan L.)] Apriliani Theodora; Franciscus Sinung Pranata; Yuliana Reni Swasti
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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Wet flat rice noodles is one of noodle kindsmade from rice flour, white – coloured, flat, broad and consumed instead of rice. It is well – favoured by people but it has low protein, fiber and antioxidant compound so it needs substitutive and additional ingredients to increase its protein, fiber, antioxidant compound and colour to attract consumen such as jackfruit seed flour and sappan wood extract. The experiment’s purpose is to know the quality of wet flat rice noodles substituted with jackfruit seed flour and added with sappan wood extract based by physical, chemical, organoleptic and microbiological parameters. This experiment used complete randomized design with four formulations of rice flour equal jackfruit seed flour such as 100:0 as control, 85:15, 70:30 and 55:45. The results showed that wet flat rice noodles had water content range of 69.02-72.00%, ash content range of 0.07-0.49%, protein content range of 1.31-2.70%, fat content range of 2.75-3.88%, carbohydrate content range of 20.89-26.85%, crude fiber content range of 3.43-6.86%, soluble fiber content range of 2.47-6.21%, total phenolic compound range of 127.46-148.78 mg GAE/100 gram, antioxidant activity range of 75.72-83.22%, texture range of 55.33-76.33 N/mm2and total plate count range of 440.00-1293.33 CFU/gram. The best substitution of producing wet flat rice noodles is 85 : 15. ABSTRAKKwetiau basah (wet flat noodles) merupakan salah satu jenis mie berbahan dasar tepung beras, berwarna putih, berbentuk pipih dan lebar, dan dikonsumsi sebagai pengganti nasi. Kwetiau basah merupakan produk pangan yang cukup digemari masyarakat namun memiliki kadar protein dan serat yang rendah serta senyawa antioksidan yang sangat rendah sehingga penggunaan tepung biji nangka bertujuan untuk meningkatkan kandungan protein dan serat sedangkan penambahan ekstrak secang bertujuan untuk memberi warna dan senyawa antioksidan. Tujuan dari penelitian ini untuk mengetahui kualitas kwetiau basah berbahan baku tepung beras dengan substitusi tepung biji nangka dan penambahan ekstrak secang pada parameter fisik, kimia, organoleptik, dan mikrobiologi. Selain itu, penelitian ini untuk mengetahui formulasi substitusi terbaik tepung biji nangka pada tepung beras dalam pembuatan kwetiau basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan4 perlakuan substitusi tepung beras dan tepung biji nangka sebesar 100:0 sebagai kontrol, 85:15, 70:30, dan 55:45. Hasil penelitian yang diperoleh, kwetiau basah memiliki kadar air 69,02-72,00%, kadar abu 0,066-0,49%, kadar protein 1,31-2,70%, kadar lemak 2,75 -3,88%, kadar karbohidrat 20,89-26,85%, kadar serat kasar 3,43-6,86%, kadar serat larut 2,47-6,21%, kandungan total fenolik 127,46-148,78 mg GAE/100 gram, aktivitas antioksidan 75,72-83,22%, tekstur 55,33-76,33 N/mm2 dan angka lempeng total 440,00-1293,33 CFU/gram. Substitusi tepung biji nangka pada tepung beras dalam pembuatan kwetiau basah dengan penambahan ekstrak secang yang berkualitas baik adalah 85:15.

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

AKTIVITAS INHIBISI α-GLUKOSIDASE PADA MINUMAN FUNGSIONAL JAHE (Zingiber officinale Roscoe) DENGAN PENAMBAHAN EKSTRAK KULIT MELINJO KUNING (Gnetum gnemon Linn.) Tagor Marsillam Siregar; Aileen Neysha
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Yellow melinjo (Gnetum gnemon Linn.) peel extract contains active components such as resveratrol, tannin, steroid, flavonoid, and saponin. Ginger (Zingiber officinale Rosc.) also contains active components such as gingerol, paradol, and shogaol. These components in ginger and yellow melinjo peels are reported to have the activity to inhibit α-glucosidase. This research aim was to utilize yellow melinjo peel extract and ginger steep as functional drink that might have the activity to inhibit α-glucosidase. This research was divided into two stages. The preliminary stage was done to characterize yellow melinjo peel extract and ginger steep through activity inhibition of α-glucosidase, total phenolic, total flavonoid, and antioxidant activity. Main research was done to apply yellow melinjo peel extract and ginger steep into functional drink that use different concentration of yellow melinjo peel extract (0,12%, 0,16%, and 0,20%) and also using different concentration of stevia sweetener (0,3%; 0,4%; and 0,5%). All functional drinks’ formula was analyzed in organoleptic (scoring and hedonic), color, pH, and total soluble solids tests. The selected functional drink was analyzed for its activity of α-glucosidase inhibition, α-glucosidase inhibition kinetics, total phenolic, total flavonoid, and antioxidant activity. Yellow melinjo peel extract has activity inhibition of α-glucosidase (IC50)99.87 ppm, total phenolic 21.36 mg GAE/g, total flavonoid 11.97 mg QE/g, and antioxidant activity (IC50)1386.80 ppm. The ginger steep has activity inhibition of α-glucosidase (IC50)247811.5 ppm, total phenolic 0.29 mg GAE/g, total flavonoid 0.08 mg QE/g, and antioxidant activity IC50 60227.61 ppm. The selected functional drink from the hedonic test is the one with 0,20% extract and 0,5% stevia sweetener. The selected functional drink has inhibition of α-glucosidase IC50 194125 ppm, antioxidant activity (IC50)55497.12 ppm, total phenolic 0.64 mg GAE/mL, and total flavonoid 0.21 mg QE/mL.

UTILIZATION OF RED BEAN (Phaseolus vulgaris L.) AND OYSTER MUSHROOM IN THE MAKING OF ANALOG JERKY Eveline Eveline
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Jerky is a traditional Indonesian processed product which is generally made from real meat. Vegans cannot consume this product, so making vegetable jerky can answer the needs of vegan food consumption variations. The use of red beans as a source of high protein and natural red color like meat, and oyster mushrooms as a source and texture of fiber resembling meat, are considered appropriate in determining the main raw material for making vegetable jerky. This study aims to utilize red beans and oyster mushrooms in the manufacture of vegetable jerky based on the ratio of red bean - oyster mushroom and drying time, and determine the maximum shelf life of vegetable jerky. Initially, red beans and oyster mushrooms are made into a mixture with a ratio (100: 0, 75:25, 50:50, 25:75, and 0: 100) and dried at 50 °C for 6, 7, and 8 hours. The ratio of 75:25 for 8 hours of drying produces vegetable jerky that meets SNI requirements for beef jerky with a protein content of 15.03%; water 4.85%; aw 0.43; hardness 1317 g; hedonic color 5.37, aroma 5.40, taste 4.83, hardness 5.17, and overall 5.47. This ratio is used at a later stage to determine the maximum shelf life (weeks 0, 1, 2, 3, and 4). A series of analyzes refer to the 2nd week as the maximum shelf life with acid number 0.94 mg KOH/g, peroxide number of 2.61 meq/1000g, thiobarbituric acid (TBA) number 0.41 malonaldehyde/kg, fat 5.01%, aw 0.64, water 11.40%, and total plate count (TPC) 4.99 log cfu/g.

SUBSTITUSI TEPUNG BIJI NANGKA (Artocarpus heterophyllus Lamk.) DALAM PEMBUATAN KWETIAU BASAH DENGAN PENAMBAHAN EKSTRAK SECANG (Caesalpinia sappan L.) Sinung Pranata
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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Kwetiau basah (wet flat noodles) merupakan salah satu jenis mie berbahan dasar tepung beras, berwarna putih, berbentuk pipih dan lebar, dan dikonsumsi sebagai pengganti nasi. Kwetiau basah merupakan produk pangan yang cukup digemari masyarakat namun memiliki kadar protein dan serat yang rendah serta senyawa antioksidan yang sangat rendah sehingga penggunaan tepung biji nangka bertujuan untuk meningkatkan kandungan protein dan serat sedangkan penambahan ekstrak secang bertujuan untuk memberi warna dan senyawa antioksidan. Tujuan dari penelitian ini untuk mengetahui kualitas kwetiau basah berbahan baku tepung beras dengan substitusi tepung biji nangka dan penambahan ekstrak secang pada parameter fisik, kimia, organoleptik, dan mikrobiologi. Selain itu, penelitian ini untuk mengetahui formulasi substitusi terbaik tepung biji nangka pada tepung beras dalam pembuatan kwetiau basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan4 perlakuan substitusi tepung beras dan tepung biji nangka sebesar 100:0 sebagai kontrol, 85:15, 70:30, dan 55:45. Hasil penelitian yang diperoleh, kwetiau basah memiliki kadar air 69,02-72,00%, kadar abu 0,0657-0,4947%, kadar protein 1,31-2,70%, kadar lemak 2,747 -3,883%, kadar karbohidrat 20,893-26,847%, kadar serat kasar 3,427-6,857%, kadar serat larut 2,473-6,213%, kandungan total fenolik 127,463-148,780 mg GAE/100 gram, aktivitas antioksidan 75,723-83,220%, tekstur 55,333-76,333 N/mm2 danangka lempeng total 440,000-1293,333 CFU/gram. Substitusi tepung biji nangka pada tepung beras dalam pembuatan kwetiau basah dengan penambahan ekstrak secang yang berkualitas baik adalah 85:15.

KUALITAS ES KRIM DENGAN PENAMBAHAN TEPUNG BIJI SALAK PONDOH (Salacca edulis Reinw.) SEBAGAI STABILIZER Sinung Pranata
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Ice cream is a frozen food that in process of its making requires a stabilizer to get a soft texture and can hold on at room temperature. Salak pondoh seed flour has glucomannan content which can be used as a stabilizer. This study was conducted to determine the quality of ice cream using variations in salak pondoh seed flour’s concentration from chemical, physical and micorbiological quality and to determine optimum concentration of salak pondoh seed flour as stabilizer to replace CMC. Complete Random Design (CRD) with 4 variation concentrations of salak pondoh seed flour, i.e 0 % (CMC as control); 0,15 %; 0,30 % and 0,45 %. The results shows that salak pondoh (Salacca edulis Reinw.) seed flour not contribute to protein content and total solids, overrun and colors, total plate count and Salmonella of ice cream, but contributing to the fat content and melting quality of ice cream so the best quality from chemical, physical dan microbiological quality is ice cream with the addition of salak pondoh seed flour 0,45 % and can be concluded that salak pondoh seed flour can be used as CMC.

UJI AKTIVITAS ANTIOKSIDAN EKSTRAK BIJI DAN KULIT BUAH MELINJO (Gnetum gnemon L.) Dela Rosa
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Melinjo (Gnetum gnemon L.), widely cultivated in Southeast Asia, is known to have many phenolic and flavonoid compounds which have antioxidant activity. Antioxidants such as phenolic and flavonoids have photoprotective capabilities because they can help inhibit the formation of free radicals. In this research, seed and skin of melinjo were extracted using various solvents, such as hexane, ethyl acetate, and ethanol. Antioxidant activity test using DPPH, total flavonoid, and total phenolic content were tested for each fraction. The result showed that ethanol fraction of melinjo seed has the best antioxidant activity both for the seed and the skin. IC50 for ethanol fraction from skin is 440,58 ± 40,89 ppm with total flavonoid and phenolic content are 145,00 ± 23,79 QE/ g DW dan 32,31 ± 4,03 mg QE/ g DW. Meanwhile IC50 for ethanol fraction from seed is 424,78 ± 10,30 ppm with total flavonoid and phenolic content is 172,57 ± 18,01 mg QE/ g DW dan 32,31 ± 4,03 mg QE/ g DW.

VARIASI RASIO SARI BIT MERAH (Beta vulgaris L.), SUSU SKIM, DAN KULTUR STARTER TERHADAP KARAKTERISTIK YOGHURT SARI BIT MERAH [THE VARIATION OF RED BEET (Beta vulgaris L.) JUICE RATIO, SKIM MILK, AND STARTER CULTURE TO RED BEET JUICE YOGURT] Eveline Eveline
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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Red beet (Beta vulgaris L.) is one of tuber plants that are usually consumed as juice and salad ingredients. Its bioactive and functional nutrition compund such as antioxidant, phenolic, and flavonoids made red beet application needs to be developed. Red beet extract was made in 1:3, 1:4, and 1:5 (w/v) ratio. 1:3 ratio gave the best analysis results based on its antioxidant activity IC50 of 93660.00 ppm, phenolic compound of 281.03 mg GAE/l, and flavonoids compound of 163.06 mg QE/l. This ratio was used in the next step to determine the skim milk concentration (6, 8, and 10%) and Lactobacillus bulgaricus : Streptococcus thermophilus 1:1 starter culture concentration (3, 5, and 7% [w/v]) in yogurt making process. pH, total titratable acidity (TTA), total lactic acid bacteria (LAB), viscosity, and coliform test was used as parameters to determine the 6% skim milk and 7% starter culture as the best result. Red beet yogurt with 4.12 pH, TTA of 0.78%, total LAB of 2.8 x 1010 CFU/ml, viscosity of 15688.00 cps, and no coliform; was then analyzed its antioxidant activity (IC50), total flavonoids, total phenolic, proximate, toxicity, and hedonic test. Sequentially, the product’s results were 296505.00 ppm (the result increased 316.58% after fermentation); 85.18 mg QE/ml; 149.24 mg GAE/l; 87.14% water, 0.82% ash content, 0.18% fat, 3.21% protein, 8.66% total carbohydrate (by difference); LC50 747.56 ppm (low toxicity); and it was still acceptable to consumers (hedonic score 4.94 of 7). All of the analysis results were refers to national (BSN, 2009) and international (CODEX, 2011; IDFA, 2004, FSANZ, 2014) standards.BAHASA INDONESIA ABSTRAK:Bit merah (Beta vulgaris L.) merupakan salah satu jenis umbi-umbian yang biasa dikonsumsi sebagai jus dan bahan pembuatan salad. Kandungan senyawa bioaktif dan nutrisi fungsional seperti antioksidan, fenolik, dan flavonoid membuat pemanfaatan bit merah perlu dikembangkan. Penelitian ini bertujuan untuk menghasilkan yoghurt bit merah. Awalnya, sari bit merah dibuat dengan rasio 1:3, 1:4, dan 1:5 (b/v). Rasio 1:3 memberikan hasil analisis terbaik berdasarkan aktivitas antioksidan IC50 93660,00 ppm, fenolik 281,03 mg GAE/l, dan flavonoid 163,06 mg QE/l. Rasio ini digunakan pada tahap selanjutnya untuk penentuan konsentrasi susu skim (6, 8, dan 10%) dan konsentrasi kultur starter Lactobacillus bulgaricus : Streptococcus thermophillus 1:1 (3, 5, dan 7% [b/v]) dalam pembuatan yoghurt. Analisis pH, TAT, total BAL, viskositas, dan uji koliform menjadi parameter acuan untuk menentukan susu skim 6% dan kultur starter 7% sebagai konsentrasi yang memberikan hasil analisis terbaik. Yoghurt bit merah dengan pH 4,12, TAT 0,78%, total BAL 2,8 x 1010 cfu/ml, viskositas 1568,00 cps, dan tanpa pertumbuhan koliform selanjutnya dianalisis aktivitas antioksidan (IC50), total flavonoid, total fenolik, proksimat, toksisitas, dan uji hedonik. Secara berurutan hasil analisis produk adalah 296505,00 ppm (meningkat 316,58.% setelah fermentasi); 85,18 mg QE/ml; 149,24 mg GAE/l; air 87,14%, abu 0,82%, lemak 0,18%, protein 3,21%, karbohidrat (by difference) 8,66%; LC50 747,56 ppm (toksik rendah); dan masih dapat diterima konsumen (hedonik 4,94 dari skala 7). Seluruh penentuan hasil analisis mengacu pada standar nasional (BSN, 2009) dan internasional (CODEX, 2011; IDFA, 2004, FSANZ, 2014).

APLIKASI TEPUNG TAPIOKA DAN GAPLEK TERMODIFIKASI FISIK DALAM PEMBUATAN MI LETHEK Nuri Arum Anugrahati; Elsie Carista
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Lethek noodles are Yogyakarta's special food made from a mixture of cassava flour and tapioca flour. The application of tapioca flour and cassava chips as a result of the physical modification of the multi-cycle cooling-heating has not been carried out in the making of lethek noodles. The aim of this study was to apply physical modified tapioca and cassava flour and guar gum in the making of lethek noodles and determine their effects on the physical characteristics of lethek noodles. Physical modification of tapioca and cassava flour is done by heating-cooling 2 and 3 cycles. The heating process is carried out using an autoclave at 121ºC for 30 minutes, then followed by cooling at 4ºC for 24 hours. The study was designed with a Completely Randomized Design with variations in the ratio of tapioca flour and cassava chips modified (25:75, 50:50, and 75:25) and the concentration factor of guar gum (0%; 0.5%; 1%; 1.5 %). The results showed that the amylose content of physically modified cassava flour was higher (72.04%) than physically modified cassava flour (49.15%). The more modification of tapioca flour added, the lower cooking loss and the higher hardness of lethek noodles. The higher concentration of guar gum, the lower cooking loss and hardness of lethek noodles. Therefore, it can be stated that physical modified tapioca and gaplek flour can be applied in the making of lethek noodles and the best lethek noodles was made from the ratio of physical modified tapioca and cassava flour 75:25 and guar gum concentration of 1%.

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