Pub Date : 2022-07-23DOI: 10.23960/jtihp.v27i2.81-89
A. D. Pangawikan, R. Mukti, Dwi Inda Sari, S. Ridhowati
Fish crackers have a short shelf life due to rancidity produced by oxidation damage. This study aims to determine the shelf life of fish crackers using the total oxidation number (Totox) approach. The shelf life test was carried out using the accelerated shelf-life test (ASLT) technique following the Arrhenius model. The experiment was carried out using stratified storage temperatures ranging from 25 °C, 35 °C, and 45 °C for 15 days to follow the level of oxidation damage through Totox numbers. The results of this study indicate that the ASLT technique can be used to predict the shelf life of fish crackers whose core damage is due to oxidation reactions. The prediction of the shelf life based on the Totox number is 118 days; for that, it is recommended to consume Palembang fish crackers below that time.
{"title":"Prediksi masa simpan kerupuk ikan Palembang melalui pendekatan angka total oksidasi (totox) dengan metode Accelerated Self-life Test (ASLT) [Prediction of the shelf-life of Palembang fish crackers through the total oxidation number (totox) approach with the Accelerated Self-Life Test (ASLT) method]","authors":"A. D. Pangawikan, R. Mukti, Dwi Inda Sari, S. Ridhowati","doi":"10.23960/jtihp.v27i2.81-89","DOIUrl":"https://doi.org/10.23960/jtihp.v27i2.81-89","url":null,"abstract":"Fish crackers have a short shelf life due to rancidity produced by oxidation damage. This study aims to determine the shelf life of fish crackers using the total oxidation number (Totox) approach. The shelf life test was carried out using the accelerated shelf-life test (ASLT) technique following the Arrhenius model. The experiment was carried out using stratified storage temperatures ranging from 25 °C, 35 °C, and 45 °C for 15 days to follow the level of oxidation damage through Totox numbers. The results of this study indicate that the ASLT technique can be used to predict the shelf life of fish crackers whose core damage is due to oxidation reactions. The prediction of the shelf life based on the Totox number is 118 days; for that, it is recommended to consume Palembang fish crackers below that time.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89230992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-20DOI: 10.23960/jtihp.v27i2.71-80
Isnaini Rahmadi, S. Sugiyono, N. E. Suyatma
Ketupat is an Indonesian indigenous food made from rice which is wrapped by young coconut leaves and cooked into the boiling water. Storage temperatures might affect the physicochemical and microbiological characteristics of ketupat. The objective of this research was to observe the effect of 2 rice varieties with different amylose content and the percentage of ketupat filling on the change of physicochemical and microbiological characteristics of ketupat during storage at cold temperature (T= 5 oC; RH= 19,2 %). Ketupat was produced by using two rice varieties, namely IR 64 and Pandan Wangi. The percentage of ketupat filling resulted in higher ketupat hardness during storage. In addition, the hardness of ketupat increased during storage. The percentages of ketupat filling did not affect pH and aw of the ketupat during storage; however, the higher the percentages of ketupat filling resulted in the lower water content. The water content and pH did not change during storage. Ketupat stored at cold temperature was able to maintain the microbiological quality until the 9th day.
{"title":"Perubahan karakteristik fisikokimia dan mikrobiologi ketupat selama penyimpanan suhu dingin [Changes on physicochemical and microbiological characteristics of ketupat during storage at cold temperature]","authors":"Isnaini Rahmadi, S. Sugiyono, N. E. Suyatma","doi":"10.23960/jtihp.v27i2.71-80","DOIUrl":"https://doi.org/10.23960/jtihp.v27i2.71-80","url":null,"abstract":"Ketupat is an Indonesian indigenous food made from rice which is wrapped by young coconut leaves and cooked into the boiling water. Storage temperatures might affect the physicochemical and microbiological characteristics of ketupat. The objective of this research was to observe the effect of 2 rice varieties with different amylose content and the percentage of ketupat filling on the change of physicochemical and microbiological characteristics of ketupat during storage at cold temperature (T= 5 oC; RH= 19,2 %). Ketupat was produced by using two rice varieties, namely IR 64 and Pandan Wangi. The percentage of ketupat filling resulted in higher ketupat hardness during storage. In addition, the hardness of ketupat increased during storage. The percentages of ketupat filling did not affect pH and aw of the ketupat during storage; however, the higher the percentages of ketupat filling resulted in the lower water content. The water content and pH did not change during storage. Ketupat stored at cold temperature was able to maintain the microbiological quality until the 9th day.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90428302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-02DOI: 10.20961/jthp.v15i1.53953
Kennetha Karfinto, N. A. Anugrahati
{"title":"Karakteristik Fisik, Kimia, dan Sensori Kue Semprong yang Disubstitusi dengan Tepung Beras Merah Pecah Kulit dan Sosoh","authors":"Kennetha Karfinto, N. A. Anugrahati","doi":"10.20961/jthp.v15i1.53953","DOIUrl":"https://doi.org/10.20961/jthp.v15i1.53953","url":null,"abstract":"","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"146 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81918264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-02DOI: 10.20961/jthp.v15i1.55451
Dela Retno Maryuni, Destia Ayu Prameswari, Saffarina Dini Astari, Salsabila Permata Sari, D. Putri
Red onion is one of the foodstuffs that people in everyday life widely use, but 10% of red onion cannot be consumed and only becomes waste, namely the peel of the onion. Although the peel of the onion is a waste, the peel of the onion contains flavonol compounds from the flavonoid group that has the potential as antioxidants. So this study was conducted to determine the compounds in the red onion peel that acts as antioxidants. The extraction method used in this research is the maceration method with 80% ethanol solvent. The compound content test was carried out by testing phytochemical compounds by identifying flavonoid compounds, polyphenols, steroids and terpenoids, saponins, alkaloids, anthocyanins, antioxidant activity, and identification of compounds using LC-MS. The study results on qualitative testing of phytochemical compounds showed that the onion peel extract contained positive flavonoids, polyphenols, and saponins. Meanwhile, the identification of compound content of onion peel extract using LC-MS detected flavonoids (14 compounds), polyphenols (1 compound), saponins (2 compounds), and alkaloids (1 compound). The antioxidant activity of the ethanolic extract of the onion peel has obtained an average of 77%, and the total anthocyanin content was an average of 17.87 mg/L. It was found that the natural antioxidant of onion peel extract showed good primary oxidation inhibition ability. So it can be concluded that onion peel extract is effectively used as a natural antioxidant.
{"title":"Identification of active compounds in red onion (Allium ascalonicum) peel extract by LC-ESI-QTOF-MS/MS and determination of its antioxidant activity","authors":"Dela Retno Maryuni, Destia Ayu Prameswari, Saffarina Dini Astari, Salsabila Permata Sari, D. Putri","doi":"10.20961/jthp.v15i1.55451","DOIUrl":"https://doi.org/10.20961/jthp.v15i1.55451","url":null,"abstract":"Red onion is one of the foodstuffs that people in everyday life widely use, but 10% of red onion cannot be consumed and only becomes waste, namely the peel of the onion. Although the peel of the onion is a waste, the peel of the onion contains flavonol compounds from the flavonoid group that has the potential as antioxidants. So this study was conducted to determine the compounds in the red onion peel that acts as antioxidants. The extraction method used in this research is the maceration method with 80% ethanol solvent. The compound content test was carried out by testing phytochemical compounds by identifying flavonoid compounds, polyphenols, steroids and terpenoids, saponins, alkaloids, anthocyanins, antioxidant activity, and identification of compounds using LC-MS. The study results on qualitative testing of phytochemical compounds showed that the onion peel extract contained positive flavonoids, polyphenols, and saponins. Meanwhile, the identification of compound content of onion peel extract using LC-MS detected flavonoids (14 compounds), polyphenols (1 compound), saponins (2 compounds), and alkaloids (1 compound). The antioxidant activity of the ethanolic extract of the onion peel has obtained an average of 77%, and the total anthocyanin content was an average of 17.87 mg/L. It was found that the natural antioxidant of onion peel extract showed good primary oxidation inhibition ability. So it can be concluded that onion peel extract is effectively used as a natural antioxidant.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74719950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-02DOI: 10.20961/jthp.v15i1.54792
R. D. Ananda, Anisya Mutiara Wardani, Kesya Khansa Shafira, N. Aini
{"title":"PENGGUNAAN PEKTIN KULIT KAKAO SEBAGAI EDIBLE COATING DAN PEMBEKUAN KRIOGENIK UNTUK MEMPERTAHANKAN KRISTALISASI FRUIT PLATTER","authors":"R. D. Ananda, Anisya Mutiara Wardani, Kesya Khansa Shafira, N. Aini","doi":"10.20961/jthp.v15i1.54792","DOIUrl":"https://doi.org/10.20961/jthp.v15i1.54792","url":null,"abstract":"","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80667192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-22DOI: 10.23960/jtihp.v27i1.53-60
Mursalin Mursalin, Achmad Hizazi, S. Sahrial
Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its HLB ranging (4-6). So far, by using a single emulsifier (lecithin), it will takes 8-12 hours of conching to produce dark chocolate with good quality and stability. Hence, the addition of MDAG which has an HLB ranging 3-5 as a co-emulsifier, is expected to reduce conching time and increase product stability and melting point. The study was aimed to determine the effect of adding MDAG as a co-emulsifier to increase the stability and melting point of dark chocolate and to determine the optimum concentration of MDAG addition. The study was arranged in a completely randomized design (CRD), the treatments were 6 levels of lecithin/MDAG ratio (%) in the dough, namely P0 (0.60:0), P1 (0.56:0.04), P2 (0.52 :0.08), P3 (0.48:0.12), P4 (0.44:0.16), and P5 (0.40:0.20). Each treatment level was repeated 3 times to obtain 18 experimental units. The parameters tested were melting point and fat-blooming. To see whether there was an effect of adding MDAG as a co-emulsifier, the data obtained were analyzed using ANOVA and followed by DNMRT at a 5% significance level. The results showed that the addition of MDAG as a co-emulsifier could increase the stability and melting point of dark chocolate. The best proportion of emulsifier mixture of lecithin and MDAG is the use of 0.44% lecithin and 0.16% MDAG which produces a melting point of 34oCwith a level of stability during storage at room temperature was quite high (not having fat-bloomduring storage up to 21 days).
{"title":"Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate]","authors":"Mursalin Mursalin, Achmad Hizazi, S. Sahrial","doi":"10.23960/jtihp.v27i1.53-60","DOIUrl":"https://doi.org/10.23960/jtihp.v27i1.53-60","url":null,"abstract":" Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its HLB ranging (4-6). So far, by using a single emulsifier (lecithin), it will takes 8-12 hours of conching to produce dark chocolate with good quality and stability. Hence, the addition of MDAG which has an HLB ranging 3-5 as a co-emulsifier, is expected to reduce conching time and increase product stability and melting point. The study was aimed to determine the effect of adding MDAG as a co-emulsifier to increase the stability and melting point of dark chocolate and to determine the optimum concentration of MDAG addition. The study was arranged in a completely randomized design (CRD), the treatments were 6 levels of lecithin/MDAG ratio (%) in the dough, namely P0 (0.60:0), P1 (0.56:0.04), P2 (0.52 :0.08), P3 (0.48:0.12), P4 (0.44:0.16), and P5 (0.40:0.20). Each treatment level was repeated 3 times to obtain 18 experimental units. The parameters tested were melting point and fat-blooming. To see whether there was an effect of adding MDAG as a co-emulsifier, the data obtained were analyzed using ANOVA and followed by DNMRT at a 5% significance level. The results showed that the addition of MDAG as a co-emulsifier could increase the stability and melting point of dark chocolate. The best proportion of emulsifier mixture of lecithin and MDAG is the use of 0.44% lecithin and 0.16% MDAG which produces a melting point of 34oCwith a level of stability during storage at room temperature was quite high (not having fat-bloomduring storage up to 21 days).","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"294 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84844315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-01DOI: 10.23960/jtihp.v27i1.61-70
N. M. D. Janurianti, I. Utama, I. Gunam
Aloe vera gel is a polysaccharide widely used as an edible coating because it contains glucomannan and lignin compounds that can inhibit respiration and transpiration in fruit. However, aloe vera gel has weakness such as easy to change its color, odor, and viscosity. Therefore, a stabilizer is needed, one of which is gum arabic. Storage temperature also affects the stability of aloe vera gel. The purpose of this study was to determine the concentration of gum arabic and the optimal storage temperature in stabilizing aloe vera gel as an edible coating. The study used a completely randomized design (CRD) with a factorial pattern. Parameters tested were viscosity, pH, color change, and sedimentation percentage. The results showed that the optimal concentration of gum arabic to produce stable aloe vera gel was 2% in cold storage (5 ± 1ºC), with stability up to 9 days of storage, on the condition that aloe vera gel has a pH of 4.58 ± 0.04, viscosity 40.67 ± 0.58 m.Pa.s, sedimentation percentage 8.13 ± 14.08% and color change (∆E) during storage 20, 09 ± 0.58. Aloe vera gel added with 2% arabic gum can be an edible coating on fruit or vegetables.
{"title":"Pengaruh penambahan gum arab dan suhu penyimpanan terhadap kestabilan gel lidah buaya sebagai bahan edible coating [The effect of gum arabic addition and storage temperature on the stability of aloe vera gel as an edible coating]","authors":"N. M. D. Janurianti, I. Utama, I. Gunam","doi":"10.23960/jtihp.v27i1.61-70","DOIUrl":"https://doi.org/10.23960/jtihp.v27i1.61-70","url":null,"abstract":"Aloe vera gel is a polysaccharide widely used as an edible coating because it contains glucomannan and lignin compounds that can inhibit respiration and transpiration in fruit. However, aloe vera gel has weakness such as easy to change its color, odor, and viscosity. Therefore, a stabilizer is needed, one of which is gum arabic. Storage temperature also affects the stability of aloe vera gel. The purpose of this study was to determine the concentration of gum arabic and the optimal storage temperature in stabilizing aloe vera gel as an edible coating. The study used a completely randomized design (CRD) with a factorial pattern. Parameters tested were viscosity, pH, color change, and sedimentation percentage. The results showed that the optimal concentration of gum arabic to produce stable aloe vera gel was 2% in cold storage (5 ± 1ºC), with stability up to 9 days of storage, on the condition that aloe vera gel has a pH of 4.58 ± 0.04, viscosity 40.67 ± 0.58 m.Pa.s, sedimentation percentage 8.13 ± 14.08% and color change (∆E) during storage 20, 09 ± 0.58. Aloe vera gel added with 2% arabic gum can be an edible coating on fruit or vegetables.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77368612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-04DOI: 10.23960/jtihp.v27i1.31-41
D. Hasni, C. Nilda, Jihan Amalia
Wet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories. This research has objectives to determine the best combination formulation of the porang flour substitution and types of natural dyes extract on physicochemical quality and consumer acceptance of this wet noodle. The factorial experiment was arranged in a randomized block design (RBD) with 2 factors using 3 replications. Factor A was porang flour substitution with 4 levels (A0 = control, A1 = 10%, A2 = 20%, A3 = 30%. Factor B was type of natural dye extract with 2 levels (B1 = carrot extract and B2 = beetroot extract). The measured parameters were noodle yield, breaking power, crude fibers, protein, moisture, and sensory quality using hedonic tests (aroma, taste, texture, and color). Wet noodles have the average yield value 168,40%, noodle breaking power 19,79%, moisture content 54,97%, protein content 9,41%, crude fiber 1,29%. For consumer acceptance, panelists tend to give neutral acceptance toward the aroma, color, taste and texture of the wet noodles. The best formulation was found in natural dyes of beetroot extract with 20% porang flour substitution (A2B2) which produces wet noodles according to SNI with the best physicochemical quality and sensory.Keywords: beet-root, glucomannan, natural dyes, porang flour, wet noodles
{"title":"Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes]","authors":"D. Hasni, C. Nilda, Jihan Amalia","doi":"10.23960/jtihp.v27i1.31-41","DOIUrl":"https://doi.org/10.23960/jtihp.v27i1.31-41","url":null,"abstract":"Wet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories. This research has objectives to determine the best combination formulation of the porang flour substitution and types of natural dyes extract on physicochemical quality and consumer acceptance of this wet noodle. The factorial experiment was arranged in a randomized block design (RBD) with 2 factors using 3 replications. Factor A was porang flour substitution with 4 levels (A0 = control, A1 = 10%, A2 = 20%, A3 = 30%. Factor B was type of natural dye extract with 2 levels (B1 = carrot extract and B2 = beetroot extract). The measured parameters were noodle yield, breaking power, crude fibers, protein, moisture, and sensory quality using hedonic tests (aroma, taste, texture, and color). Wet noodles have the average yield value 168,40%, noodle breaking power 19,79%, moisture content 54,97%, protein content 9,41%, crude fiber 1,29%. For consumer acceptance, panelists tend to give neutral acceptance toward the aroma, color, taste and texture of the wet noodles. The best formulation was found in natural dyes of beetroot extract with 20% porang flour substitution (A2B2) which produces wet noodles according to SNI with the best physicochemical quality and sensory.Keywords: beet-root, glucomannan, natural dyes, porang flour, wet noodles","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"86 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90813231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.23960/jtihp.v27i1.24-30
Liana Verdini, B. Setiawan, Tiurma Sinaga, A. Sulaeman, I. Wibawan
Cinnamon is a type of plant that contains bioactive components and useful as a functional food used in the prevention of diabetes mellitus. The aim of this study was to identify the content of bioactive components of aquadest extract of cinnamon (Cinnamomum burmanii B.) using GC-MS. The results of the GC-MS analysis showed that there were eight different compounds contained in the aquadest cinnamon extract, namely cinnamaldehyde, coumarin, ethalic acid, phthalazinone, acetyl monoglyceride, itaconic anhydride, 3,5-dihydroxy-2-methyl-5,6-, and bis (2-ethylhexyl) platelets. The bioactive component of cinnamon identified in the Aceh region is coumarin at 37.01%. The bioactive component of cinnamon identified in the Jambi region was cinnamaldehyde of 33.50%. The bioactive component of cinnamon identified in West Sumatra is cinnamaldehyde of 17.49%. This study shows that there are different bioactive components from Sumatra, Indonesia. Chromatographic analysis using GC-MS showed that cinnamon from Sumatra, Indonesia contains bioactive components that have antihyperglycemic effects.Keywords: aquades extract, cinnamon, GC-MS, phytochemical
{"title":"Komponen bioaktif ekstrak akuades kayu manis (Cinnamomum burmanii Blume) asal Sumatra, Indonesia [Bioactive components of cinnamon aquades extract (Cinnamomum burmanii Blume) from Sumatra, Indonesia]","authors":"Liana Verdini, B. Setiawan, Tiurma Sinaga, A. Sulaeman, I. Wibawan","doi":"10.23960/jtihp.v27i1.24-30","DOIUrl":"https://doi.org/10.23960/jtihp.v27i1.24-30","url":null,"abstract":"Cinnamon is a type of plant that contains bioactive components and useful as a functional food used in the prevention of diabetes mellitus. The aim of this study was to identify the content of bioactive components of aquadest extract of cinnamon (Cinnamomum burmanii B.) using GC-MS. The results of the GC-MS analysis showed that there were eight different compounds contained in the aquadest cinnamon extract, namely cinnamaldehyde, coumarin, ethalic acid, phthalazinone, acetyl monoglyceride, itaconic anhydride, 3,5-dihydroxy-2-methyl-5,6-, and bis (2-ethylhexyl) platelets. The bioactive component of cinnamon identified in the Aceh region is coumarin at 37.01%. The bioactive component of cinnamon identified in the Jambi region was cinnamaldehyde of 33.50%. The bioactive component of cinnamon identified in West Sumatra is cinnamaldehyde of 17.49%. This study shows that there are different bioactive components from Sumatra, Indonesia. Chromatographic analysis using GC-MS showed that cinnamon from Sumatra, Indonesia contains bioactive components that have antihyperglycemic effects.Keywords: aquades extract, cinnamon, GC-MS, phytochemical","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"35 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77927995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-22DOI: 10.23960/jtihp.v27i1.1-11
I. B. Suryaningrat, Nidya Shara Mahardika, Latifatul Karimah
Edamame onde-onde is a new traditional food product processed using edamame soybeans. As a new product, it is necessary to know the best formulation of onde-onde edamame that potential consumers prefer. In addition, edamame onde-onde may have a risk of failure in the process of launching in the market. This study aimed to determine the formulation of edamame onde-onde products according to predetermined criteria, analyze perceptions of edamame onde-onde products, and plan marketing concepts related to segmentation, targeting, and positioning. Perceptions and marketing plan data were analyzed using cross-tabulation, clusters, and multidimensional scaling tests. The best formulation for making edamame onde-onde was the 30% formulation, which used edamame beans to glutinous rice flour ratio of 3:1. The selected target market was female consumers aged 36-45 years, with a diploma degree, and private employees with Rp income. 5,000,000-Rp. 10,000,000 and expenses of Rp. 1,000,000-Rp. 5,000,000. Product position attributes that differentiated edamame onde-onde products were a delicious taste, easy to obtain, affordable prices, and highly nutritious.Keywords: edamame onde-onde, perception, plan marketing concept, product development
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