SEDARNAWATI YASNI
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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SINTESIS NANOPARTIKEL EKSTRAK KULIT MANGGIS MERAH DAN KAJIAN SIFAT FUNGSIONAL PRODUK ENKAPSULASINYA Ningsih, Nurmalia; Yasni, Sedarnawati; Yuliani, Sri
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.013 KB) | DOI: 10.6066/jtip.2017.28.1.27

Abstract

Utilization of mangosteen fruit waste tends to be less practical, so nanoparticle based encapsulation is an effective approach. The objective if this research was to utilize the waste from the red mangosteen peel Garcinia forbesii (GF) and Garcinia mangostana (GM) to produce nanoparticle extract, its encapsulation products, and determine its functional properties. This research consists of three stages: extraction, synthesis of nanoparticle, and encapsulation. The parameters evaluated were the yield of extracts, antioxidant, total phenolic content (TPC), particle size, index of polydispersity, and surface morphology of the encapsulated product. Synthesis of nanoparticles was carried out by using ionic gelation method. The functional values was calculated based on  10% extracts  in the nanoparticles solution. The results showed that extraction by reflux method gave better results than that with maceration. Formula of nanoparticles containing 0.2% of chitosan concentration and 0.1% STPP and products encapsulated  with casein and maltodextrine gave the best result with increased functional values.
PEMBUATAN YOGHURT SUSU SAPI SEGAR DENGAN PENAMBAHAN PUREE UBI JALAR UNGU Mustika, Sari; Yasni, Sedarnawati; Suliantari, Suliantari
Journal Teknik Elektro Vol 2 No 3 (2019): Jurnal Pendidikan Teknologi Kejuruan
Publisher : Pascasarjana Fakultas Teknik Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptk.v2i3.5923

Abstract

Pembuatan yoghurt susu sapi segar dengan penambahan puree ubi jalar ungu merupakan diversifikasi dalam pembuatan yoghurt. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh penambahan puree ubi jalar ungu terhadap pH, viskositas, total asam tertitrasi dan total padatan terlarut pada pembuatan yoghurt. Dalam penelitian ini digunakan rancangan percobaan RAL (rancangan acak lengkap) untuk pengujian terhadap pH, viskositas, total asam tertitrasi dan total padatan terlarut dengan 3 perlakuan dan 2 ulangan, kemudian dilanjutkan dengan uji beda nyata Tukey jika terdapat hasil beda nyata pada setiap perlakuan. Perlakuan yang diberikan adalah penambahan puree ubi jalar ungu sebanyak 4%, 6% dan 8%. Dari hasil penelitian, terpilih formula dengan penambahan puree ubi jalar ungu sebanyak 8% dengan karakteristik sebagai berikut: pH 4.14, total asam tertitrasi 1.26%, viskositas 1154.5 cp, total  padatan terlarut 2.2o Brix, dan total bakteri asam laktat 1.25x109 cfu/ml.
KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [THE CHARACTERISTICS OF SPICY PORRIDGES IN THE CAN PACKAGING] Rusiardy, Iwan; Yasni, Sedarnawati; Syamsir, Elvira
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.264 KB) | DOI: 10.6066/jtip.2014.25.2.185

Abstract

Spicy porridge is a traditional food from West Kalimantan that has unique flavor and aroma from the various spices and vegetables. Distinctive aroma comes from the kesum leaves (Polygonum minus huds) and spices which is used as a mixture of cuisines and have bioactive activity. The objective of this study was to obtain scientific evidence regarding the formulation and nutritional value of canned spicy porridge without vegetables for humans based on emergencies food with flavor and taste appropriate with the Indonesian people. The study was conducted in three phases namely the spice formulation, kesum leaves formulation and condition of spicy porridge that would canned formulation. The results show that the most preferred product with the composition 66.9% toasted rice, 22.4% peanuts, 10.7% palm oil and 43.5% mixture spices accompanied by the addition of the 2.5% kesum leaves. The most preferred spicy porridge in the can packaging from the half cooked rice with the Fo value are 9.141 minutes and sterillized for 60 minutes on 121°C. The energy distribution of calories 50.07 ± 3.54% from carbohydrates, 36.53 ± 3.04% from fat and 13.40 ± 0.69 % from protein. Based on calory distribution and prefer level test, spicy porridge in can packaging is compliant and can be used as emergency food alternative in Indonesia.
NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [SPONTANEOUS NANOEMULSIFICATION OF BLACK CUMIN EXTRACT AND THE CHARACTERISTICS OF ENCAPSULATION PRODUCT] Farah Diba, Rovie; Yasni, Sedarnawati; Yuliani, Sri
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.667 KB) | DOI: 10.6066/jtip.2014.25.2.134

Abstract

Low energy nano technology research with black cumin materials is still limited. Encapsulation of black cumin extract nanoemulsion has been developed and the products have been characterized. The aims of this study are determining the extraction method of black cumin seed, formulating black cumin extract nanoemulsion by spontaneous emulsification technique, and encapsulating black cumin extract nanoemulsion. Three stages of experiments were done in this study, i.e. extraction, nanoemulsification and encapsulation. First, extraction was done using maceration and reflux method and the best result was sent to the nanoemulsification process. Second, a spontaneous nanoemulsification was performed involving organic phase (black cumin extracts were dissolved in ethanol 70%), and water phase (Tween 80 solution with three different percentages 1, 2 and 3% w/w) to produced the best nanoemulsion. Third, the best nanoemulsion based on size, homogeneity, and stability of the particles, was encapsulated using two different encapsulating material compositions, i.e. maltodextrin (100%) and combination of maltodextrin and soy protein isolate at a ratio 80 and 20 (w/w). The results showed that three-hour reflux method produced better black cumin extract properties than that of maceration method. A percentage of 3% surfactant gave a stable nanoemulsion with average droplet size of 10.93 nm. Reconstitution of nanoemulsion encapsulation product that has more spherical globules, indicated efficient encapsulation process. The use of combination of maltodextrin and soy protein isolate provided a better preservation of phenolic content and antioxidant capacity as compared to the use of maltodextrin alone.
SPECTROSCOPIC CHARACTERISTICS OF ANTIBACTERIAL COMPONENT OF ATUNG (PARINARIUM GLABERRIMUM HASSK) SEEDS ., Murhadi; T S, Soewarno; Jennie, Betty S.L; Apriyantono, Anton; Yasni, Sedarnawati
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4306.606 KB)

Abstract

Relative purity assay on antibacterial components (isolates) of ?atung? seeds using HPLC system (linier gradient of water-methanol, detection on UV at 280/254 nm) showed that the isolate-9 had the highest purity (94%), followed by isolate-6 (69%), isolate-7 (66%), and isolate-12 (66%) respectively; while the other isolates only had 50% of purity. The UV-Visible spectrophotometer analysis on the isolate-9, showed that the ?max (in methanol) were at 213 and 269 nm. From IR spectrum of the isolate, no more information can be obtained except the presence of C-H stretching. Furthermore, the MS spectrum showed that the fragment ion series of 44 (100%), 57, 69, 83, 97, 115, maybe predicted as aliphatic amine compounds. Key word : Relative purity, methanol, C-H Stretching, fragment ion series, aliphatic amine compounds.
PENDUGAAN UMUR SIMPAN DENGAN METODE ACCELERATED SHELF-LIFE TESTING PADA PRODUK BANDREK INSTAN DAN SIRUP BUAH PALA (MYRISTICA FRAGRANS) Faridah, Didah Nur; Yasni, Sedarnawati; Suswantinah, Antin; Aryani, Ghesi Wuri
Jurnal Ilmu Pertanian Indonesia Vol. 18 No. 3 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444 KB)

Abstract

Traditional beverages can be made from the spices and can be processed further as instant powder drinks such as bandrek drink. The expiration date statement on the food packaging is a mandatory according to the Food Act No.7/1996 and the Government Regulation No. 69/1999 about Food Labelling and Advertising. The aim of this research was to estimate or to predict the shelf-life of instant bandrek drink produced at Sinarsari village and nutmeg syrup at Dramaga village, Dramaga district, Bogor regency. Shelf-life estimation of the two products was done by accelerated shelf-life testing method. Instant bandrek was predicted to have shelf-life for 341 days (11 months) when stored at 80% RH, 30 °C, while the nutmeg syrup would be expired in 34-47 days when stored at 30 °C.
ISOLATION AND TENTATIVE IDENTIFICATION OF VOLATILE COMPOUND OF ATUNG(PARINARIUM GLABERRIMUM HASSK) SEED ., Murhadi; T S., Soewarno; Jennie., Betty S.L; Apriyantono., Anton; Yasni, Sedarnawati
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4176.075 KB)

Abstract

The extraction of volatile components from ?atung? seed was carried out by Likens Nickerson extraction apparatus with diethyl eter for 90 minutes, then continued with separation, while volatile isolates identification was done by GC-MS (Shimadzu Qp 5000). The data obtained indicated that volatile components of ?atung? seed tentatively are as follow: aldehydes is the largest (34%), alkanes (17%), alkenes (11%), alcohols (7%), and ketones (6%). However, most aldehyde groups were predicted as derivative compounds resulted from the decomposition of fats and/or fatty acids due to a high temperature extraction process. Key words : Volatile components, ?atung? seeds, Likens Nickerson, GC-MS, aldehydes.
KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL PATI HIDROTERMAL UBI JALAR UNGU Habibah, Firstyarikha; Yasni, Sedarnawati; Yuliani, Sri
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.072 KB) | DOI: 10.6066/jtip.2018.29.1.69

Abstract

Starch is a processed product from sweet potato widely used in foods product.  However, in general native sweet potato starch has constrains that often inhibits its application in food products. Starch hydrothermal modification might overcome the problem. This study aimed to study the effect of hydrother-mal treatment on the physicochemical and functional characteristics of purple sweet potato starch. The study was conducted in two stages, i.e. modification of starch purple sweet potato variety antin-3 hydrothermally, i.e. using moisture content of 30, 50% and heating temperature of 55 and 75°C, and characterization of the physicochemical and functional properties of the modified starch. The yield of starch from purple sweet potato by wet extraction method was 16.81±1.48%. Hydrothermal treatment on the purple sweet potato starch did not alter the concentration of starch, amylose and amylopectin. The natural and hydrothermal starches had polygonal granular shape. The swelling power of the hydrothermal starch incubated at 75°C was higher than that of incubated at 55°C, while the hydrothermal starch solubility was lower than the natural starch. The natural and hydrothermal starches of purple sweet potato had an A-type starch gelatinization profile. Hydrothermal treatment of starch with 50% moisture content at 75°C could change the functional properties of starch, i.e increased the proportion of slowly digestible starch by 22%.
PENGEMBANGAN MINUMAN FUNGSIONAL DARI EKSTRAK KULIT MUNDAR Andarini, Faizah; Yasni, Sedarnawati; Syamsir, Elvira
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.573 KB) | DOI: 10.6066/jtip.2018.29.1.49

Abstract

Mundar or red mangosteen (Garcinia forbesii) peel has been known to contain various bioactive compounds with antioxidant potential, but research on its utilization is limited. The aim of this research was to utilize red mangosteen peel for producing a ready-to-drink beverage with superior antioxidant activity and good acceptance of its sensory. In this study, dried red mangosteen peel (moisture content of 12%) was extracted with water (1:3, 1:5, 1:7, and 1:10 w/v) at different temperatures (40 and 50°C). The antioxidant potentials of the extracts were compared in terms of their DPPH radical scavenging activities, total phenolic contents, and total monomeric anthocyanin contents. The red mangosteen peel extracted with water at a ratio of 1:7 at 40°C showed the highest antioxidant activity, i.e. 717.44±0.44 AAE µg/mL, 843.48±0.77 GAE µg/mL, and 46.55±0.30 CGE mg/L, respectively. These extracts were then mixed with corn milk, cinnamon extract and sucralose to develop  functional beverages. Three beverage formulas with different concentrations of mundar peel extracts (5, 6, and 7% v/v) were examined by panelists using a hedonic test for their sensory qualities (color, aroma, taste, and mouthfeel). The result suggested that beverage with 6% mundar peel extracts was the most preferred formula. The total soluble content, pH, viscosity, and DPPH radical scavenging activity of this preferred formula were 2.98±0.05°Brix; 4.32±0.01; 4.93±0.16 cP, and 1025.78±8.39 AAE µg/mL, respectively.
DEVELOPMENT OF CORN MILK YOGHURT USING MIXED CULTURE OF LACTOBACILLUS DELBRUEKII, STREPTOCOCCUS SALIVARUS, AND LACTOBACILLUS CASEI YASNI, SEDARNAWATI; MAULIDYA, AYUNI
HAYATI Journal of Biosciences Vol. 21 No. 1 (2014): March 2014
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (885.034 KB) | DOI: 10.4308/hjb.21.1.1

Abstract

The main objective of this research was to diversify the utilization of corn as commercial commodity by a corn-based new product development in the form of yoghurt. The first step was carried out to make corn yoghurt with the addition of fresh milk into heated corn extract using mixture starter of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei and the best formulation was determined through hedonic evaluation along with weighing method. The selected formulation from this step was corn extract with the addition of 50% fresh milk. The corn extract was produced from corn kernels that were blended and mixed with water in ratio of 3:1, the mixture was further heated and concentrated until the total volume remained 2/3. Afterwards, this selected formulation was added with sugar and full cream milk powder. The hedonic evaluation results showed that the mixture with 10% sugar and 5% full cream milk powder addition possessed the highest score. Lastly, the selected formulation was observed for physical, microbiological, and chemical assay during 4 weeks period. The ultimate observation concluded that the product could be classified as probiotics with total lactic acid bacteria reached 1.5 x 109 CFU/ml with medium fat content (1.8%).