Rifda Naufalin
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

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EFFECTS OF PH, NACL AND TEATING ON THE ANTIBACTERIAL STABILITY OF KECOMBRANG Naufalin, Rifda; Jenie, Betty Sri Laksmi; Kusnandar, Feri; Sudarwanto, Mirnawati; Rukmini, Herastuti Sri
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The effect of pH (4-9), NaCl concentration (1-5%), temperature and heating time (80, 100 and 1210C for 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. Both ethyl acetate and ethanol extracts showed antibacterial activity at pH 4-8, but its activity gradually decreased at higher pH. At pH 9, only ethanol extract still showed antibacterial activity. Addition of 1-4% NaCl on ethyl acetate and ethanol extract still showed antibacterial activity. Heating the extracts at 80-100 0C for 10-30 minutes and 1210C for 10 minutes did not haves significantly affect on the antibacterial activity of both ethyl acetate and ethanol extracts. Application of ethyl acetate extract at the concentration of 1 and 3 MIC on minced meat were still effective to reduce the viable bacteria until 7 days and 5 MIC was still effective until 9 days. Key words : Kecombrang, pH, NaCl, temperature and heating time, antibacteria
Alteration of coconut sap quality due to the addition of natural preservatives Sulistyaningrum, Anna; Yanto, Tri; Naufalin, Rifda
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 3 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n3.2015.137-146

Abstract

Coconut sap is easily fermented during storage, so it is necessary to add preservative. Farmers usually use a solution of lime with mangosteen rind to preserve the sap. The availability of these preservatives are limited, so many farmers used synthetic preservatives like sodium metabisulfite. Some natural preservatives that can be used as an alternative to extend the shelf life of coconut sap were betel leaves, clove leaves, guava leaves, secang wood, and tea leaves. These materials have bioactive components that possess antimicrobial activity.This research was aimed to 1) determine the effect of types and concentration of natural preservatives to preserve freshness of coconut sap and brown sugar qualities, 2) determine the effect of the storage time on the quality of coconut sap. The research consisted of two stages and used experimental method with Randomized Block Design. The treatment of first stage included the type of natural preservative (M), consentration of preservative (K), and storage duration (L), while the second stage consisted of the best three natural preservatives from first stage (S) and concentration of preservatives (R). The results of this research showed that the coconut sap that was added with clove leaves (M4) with concentration of 4.5% (K1) gave highest pH value, levels of sucrose, sensory value, and inhibition of both the storage of 4 and 8 hours, followed by guava leaves (M5) and mangosteen rind (M1). Brown sugar is added three types of preservatives showed that no difference on water content, ash content, reduction sugar and total sugar content. These parameters meet SNI standard, except ash content only mangosteen rind and clove leaf that meets SNI standard. PERUBAHAN KUALITAS NIRA KELAPA AKIBAT PENAMBAHAN PENGAWET ALAMINira kelapa mudah terfermentasi selama penyimpanan, oleh karena itu diperlukan proses pengawetan. Petani biasanya menggunakan larutan kapur dengan kulit manggis untuk mengawetkan nira. Ketersediaan dari pengawet tersebut terbatas, sehingga banyak petani yang menggunakan bahan pengawet sintetis seperti natrium metabisulfit. Beberapa pengawet alami yang dapat dijadikan sebagai alternatif untuk memperpanjang umur simpan nira antara lain daun sirih, daun cengkeh, daun jambu biji, kayu secang, dan daun teh. Bahan-bahan tersebut memiliki komponen bioaktif yang mempunyai aktivitas antimikroba. Penelitian ini bertujuan untuk 1) mengetahui pengaruh jenis dan konsentrasi bahan pengawet alami dalam mempertahankan kesegaran nira dan kualitas gula merah, 2) mengetahui pengaruh lama penyimpanan terhadap kualitas nira kelapa. Penelitian ini terdiri dari dua tahap dan dilakukan dengan menggunakan metode eksperimen Rancangan Acak Kelompok (RAK). Perlakuan pada tahap pertama meliputi jenis pengawet alami (M), konsentrasi pengawet (K) dan lama simpan (L), sedangkan pada tahap kedua meliputi tiga jenis pengawet alami terbaik dari tahap pertama (S) dan konsentrasi pengawet (R). Hasil penelitian ini menunjukkan bahwa nira yang ditambah pengawet daun cengkeh (M4) dengan konsentrasi 4,5% (K1) memberikan nilai pH, kadar sukrosa, nilai sensori dan mempunyai daya hambat tertinggi baik pada penyimpanan 4 dan 8 jam, diikuti oleh pengawet daun jambu biji (M5) dan kulit manggis (M1). Gula merah yang ditambahkan dengan ketiga jenis pengawet terbaik tidak menunjukkan perbedaan terhadap kadar air, kadar abu, kadar gula reduksi dan kadar gula total. Ketiga parameter memenuhi standar SNI, kecuali kadar abu hanya pengawet kulit manggis dan daun cengkeh yang memenuhi standar SNI.
Formulasi Tiwul Instan Tinggi Protein dari Tepung Ubi Kayu yang Disubstitusi Tepung Koro Pedang dan Susu Skim Agustia, Friska Citra; Rukmini, Herastuti Sri; Naufalin, Rifda
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.434 KB) | DOI: 10.17728/jatp.2132

Abstract

Penelitian bertujuan untuk menentukan formula dan karakter tiwul instan terbaik yang dibuat dari tepung mocaf dengan substitusi tepung koro pedang dan susu skim. Rancangan penelitian menggunakan rancangan acak kelompok. Faktor perlakuan terdiri dari proporsi tepung ubi kayu : tepung koro pedang : susu skim (P ; b/b) P1 = 80 : 15 : 5, P2 = 70 : 25 : 5, P3 = 60 : 35 : 5 dan modifikasi tepung ubi kayu (A) yaitu A0 = tanpa modifikasi dan A1 = modifikasi dengan ragi tape. Variabel yang dianalisis adalah sifat fisikokimia (kadar air, kadar abu, kadar lemak, kadar protein dan koefisien rehidrasi) dan sifat sensori (tekstur, rasa kacang, flavor dan kesukaan) yang diujikan kepada 25 panelis semi terlatih. Data dianalisis dengan Uji F (anova) dan dilanjutkan dengan DMRT (Duncan Multiple Range Test). Perlakuan terbaik berdasarkan uji indeks efektifitas adalah P3A0 (tepung ubi kayu-tepung koro pedang-susu skim 60 : 35 : 5, tanpa modifikasi) memiliki kandungan protein 8,84 %bk; lemak 1,66 %bk; air 6,68 %bb; abu 1,89 %bk dan koefisien rehidrasi 3,44. Hasil uji hedonic adalah tekstur 2,2 (agak kenyal); rasa kacang 2,9 (agak terasa); flavor 2,6 (agak enak) dan kesukaan 2,4 (agak disukai). To determine the best formula and character of instant tiwul made by mocaf flour subtituted with jack bean flour and skimmed milk, we conducted a  factorial randomized design experiment. Treatments factors consist of proportion of cassava flour-jack bean flour-skimmed milk (P;w/w): P1 = 80 : 15 : 5, P2 = 70 : 25 : 5, P3 = 60 : 35 : 5 and type of cassava flour modification of (A): A0 = unmodified cassava flour, A1 = yeast modified cassava flour. Analyzed variables were 1) phsycochemical properties (water content, ash content, total fat, total protein, rehydration coefficient) and 2) sensory properties. Hedonic test were conducted to determine the level of consumer acceptance of 25 semi-trained panelists. Data were analyzed by F-test and Duncans Multiple Range Test (DMRT). The best treatment combination in this study was P3A0 ( cassava flour-jack bean flour-skimmed milk 60 : 35 : 5, unmodified cassava flour). Instant tiwul P3A0 has 8.84% (dry basis/db) protein content, 1.66%db fat content, 6.68%wb water content, 1.89%db ash content, and 3.44 rehydration coefficient.  The hedonic test values were texture 2.2 (somewhat chewy), bean taste 2.9 (rather noticeably), flavor 2.6 (rather good), and preference 2.4 (slightly favored).
APLIKASI EKSTRAK KECOMBRANG (Nicolaia speciosa) SEBAGAI PENGAWET ALAMI TAHU PADA PERAJIN TAHU DI SENTRA INDUSTRI TAHU DESA KALISARI BANYUMAS Naufalin, Rifda; Rukmini, Herastuti Sri; Arsil, Poppy
Jurnal Abdimas Vol 22, No 2 (2018): Desember 2018
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang

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Abstract

Tanaman kecombrang (Nicolaia Speciosa) sudah lama digunakan masyarakat baik sebagai bumbu maupun obat-obatan.  Kegiatan ini memanfaatkan tanaman kecombrang dengan mengekstraknya menjadi pengawet alami  pada tahu. Tujuan dari kegiatan IBKIK ini adalah untuk menambah wawasan dan ketrampilan masyarakat dalam aplikasi pengawet alami dari kecombrang pada tahu.  Manfaat penerapan teknologi ini dapat meningkatkan keamanan pada produk tahu.  Metode yang digunakan dalam kegiatan ini adalah melakukan pembinaan dengan teknik penyuluhan dan pelatihan tentang aplikasi pengawet alami berbahan baku kecombrang pada perajin tahu.  Hasil kegiatan penyuluhan dan pelatihan menunjukkan adanya peningkatan pengetahuan perajin setelah penyuluhan, pelatihan dan peningkatan ketrampilan dengan demplot. Peningkatan ketrampilan aplikasi pengawet alami dari kecombrang ditunjukkan dengan melihat keberhasilan aplikasinya pada tahu yang awet hingga 2 hari dan masih memiliki kualitas yang baik.  Kesimpulan kegiatan ini adalah perajin tahu di sentra industri tahu Desa Kalisari Banyumas  menerima sekaligus dapat mempraktekkan dengan hasil memuaskan teknik aplikasi kecombrang sebagai pengawet pada tahu
IODINE FORTIFICATION ON BROWN SUGAR : THE EFFECT OF FORTIFICATION PERIOD AND SOURCE OF IODINE Naufalin, Rifda; Sustriawan, Budi; Arsil, Poppy
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Gula kelapa is a traditional and potencial comodity in Banyumas. Fortification with iodium in gula kelapa should be criteria were iodium in product over than 30 ppm bk. Fortification process was need a long thermal process. Stability of iodium in gula kelapa has been studied. The experimental method used Randomized Block Design. The factors analyzed were three kinds of fortification (fresh nira, nira prosessed, nira cristalization) and four kinds of iodium (control, NaI, KI, and KIO3) with 3 replications, and total were 36 unit. The result of the research showed that fortification when nira after endpoint with kalium iodida is the best interaction, iodium content is 34,89 ppm db. Key words : Brown sugar, fortification, iodine.
ANTIBACTERIAL ACTIVITY OF KECOMBRANG FLOWER EXTRACT TOWARD PATHOGENIC AND FOOD SPOILAGE BACTERIA Naufalin, Rifda; Jenie, Betty Sri Laksmi; Kusnandar, Feri; Sudarwamto, Mirnawati; Rukmini, Herastuti
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

In this study, kecombrang flowers was extracted with non polar (hexane), semipolar (ethil acetate) and polar (ethanol) solvent. The result revealed that ethil acetat and ethanol extracts inhibited 7 bacteria, i.e : spore forming bacteria (Bacillus cereus), Gram positive bacteria (Staphylococcus aureus) and (Listeria monocytogenes), Gram negative bacteria (Salmonella typhimurium, Aeromonas hydrophila and Escherichia coli), spoilage bacteria (Pseudomonas aeruginosa) but did not inhibit Lactobacillus plantarum. The hexane extract did not show antimicrobial activity. On well diffusion test, ethil acetate developed clear zones of 12.3 ââ?¬â?? 27.3 mm (diameters) and this was higher than ethanol extract 11.0-15.4 mm (diameters). The MIC (minimum inhibitory concentration) of ethil acetate and ethanol extract against the seven bacteria were 3-13 mg/ml. Key words : Kecombrang (Nicolia speciosa), antibacteria, extract
FORTIFIKASI I ODIUM DALAM GULA KELAPA DAN KESTABILAN'NYA DALAM PROD UK PANGAN Wicaksono, Rumpoko; Naufalin, Rifda; Dwiyanti, Hidayah
Jurnal Litbang Provinsi Jawa Tengah Vol 5, No 1 (2007): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Penelitian dan Pengembangan Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/litbangjateng.v5i1.143

Abstract

Iodine fortification  of brown sugar is an effort to improve variation ofiodized foods in preventing iodine deficiency disorders in Indonesia. This research  aimed to: a) study the effect of fortification time(iodine  addition) in iodized brown sugar processing on iodine retention  in product; b) deter mine the source ofiodine that suitable for iodine fortification ofbrown sugar; c) study the packaging type that can retain  iodine stability  of iodized  brown sugar during storage;  d) study the effect of iodized brown sugar usage in making of"kecap" (soy sauce) and "bumbu pecel" on product accep tance according to sensory perception; e) study the effect of shelflife on iodine stability of'iodized "kecap"  and "bumbu pecel". Results of this research showed that: a) fortifican (iodine) addition  at 115  c cooking temperature produced  iodized brown sugar with iodine-content  higher than at cooking  temperature of 11 O "C; b) stability ofKJ03  is better than Kl; c) polypropilene combined with silica gel or aluminum foil can be used as packaging  material  to retain iodine-content  during storage; d) the use of iodized brown sugar  in "kecap'' and "bum bu pecel" accepted by consumers   sensorically;    e) iodine stability  in "burnbu pecel" is better than in "kecap".  During three weeks storages,  the decrease of iodine content of"bumbu pecel" iodized with Kl is 36.46 percents,  and that iodized  with K103   is 11.14 percents.  Furthermore, for "kecap'', the iodine-content  decrease are 68.89  and 50.23  percents, respectively in "kecap" iodized with Kl and KlOr
PRODUKSI COATING ANTIMIKROBA BERBASIS LILIN ALAMI DAN KOMPOSIT PATI DENGAN SENYAWA ANTIMIKROBA EKSTRAK LIMBAH DAUN TEMBAKAU UNTUK PENANGANAN PASCAPANEN BUAH DAN SAYURAN Naufalin, Rifda; Astuti, Santi Dwi; Wicaksono, Rumpoko
Jurnal Litbang Provinsi Jawa Tengah Vol 9, No 2 (2011): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Penelitian dan Pengembangan Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/litbangjateng.v9i2.283

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The extraction of tobacco leaf into antimicrobial coating can be used as solving fruits and vegetables postharvest. The products based on beeswax and starch by using the compound of the waste extraction of tobacco leaf for the coating of fruits and vegetables. The research used experimental method with Randomized Block Design. In the first step, the studies were: the coating, the extract of waste tobacco leaf. The treated variables were the activated antibacterial study; antifungal and the characteristics of physicochemical include pH and viscosity. The best trial in the first step is applied in the second steps, the applying of coating formula of antimicrobial on fruits and vegetables is implied in the factors: kind of fruits and vegetables, such as: Strawberry (E1), tomato (E2), red pepper (E3), and the storage of the fruits and vegetables: 0 day (L0), 1 day (L1), 2 days (L2), 3 days (L3). The treated variables were weight of sample which is determined by chemical quality involving water content, sugar content in the fruits (bricks), vitamin C content; and the quality of sensory that is the trial of colour, texture, and freshly product. The result of research is shown that the characteristic of physicochemical in waste tobacco leaf can be used as antimicrobial substance at antimicrobial coating  formula with 25.85% containment of powder and 10.54% containment of extraction, the best characteristic of physicochemical in antimicrobial  coating is the formula that is made from starch added by 6 % the extraction of antimicrobial of waste tobacco, the best characteristic of antimicrobial coating is inhibited by microbe which is damaged into fruits and vegetables which is obstructed into Pseudomonas aeruginosa on average inhabitation zone 15.43mm, and into Rhizopus sp. On average inhabitation zone 15.65 mm and the application of Coating formula using starch and the waste extract of tobacco leaf 6% on fruits and vegetables resulted the best quality product than coating (control).  Coating added by the waste tobacco leaf will keep out from weight decrease, and keep water content and also vitamin C of the product.  
APLIKASI PENGAWET ALAMI BUAH KECOMBRANG (NICOLAIA SPECIOSA) PADA NUGGET AYAM Naufalin, Rifda; Erminawati, Erminawati; Herastuti, Herastuti
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Kecombrang (Nicolaia speciosa Horan) is one of plant tree species, contains active compounds such as polyphenols, alkaloids, flavonoids, steroids, saponins, and essential oils which exhibit antimicrobial and antioxidant activity. This research was aimed to study effect of form and concentration of Kecombrang fruit extract to chemical characteristics, microbial characteristics and sensoric characteristics in chicken nugget. The research used Randomized Block Design (RBD) with 9 treatment combinations and conducted in triplicates. The treatments tested were form of Kecombrang fruit extracts; extract, suspension, nanoencapsulan-powder; and the Kecombrang fruit extract concentrations: 1% 2% and 3%). Result of the research showed that nanoencapsulan powder of Kecombrang fruit successed to extend the chicken nugget self life, such as: to inhibit microbe growing. Nanoencapsulan-powder of Kecombrang fruit extract at concentration of 3% was more effective in reducing total bacteria, total plate-count and total mold-yeast-count, and lowering Formol-value.Keywords: nanoencapsulan powder of Kecombrang fruit, chicken nugget