Karakteristik fisikokimia selai umbi bit (Beta vulgaris) dengan penambahan variasi konsentrasi pure labu kuning (Cucurbita moschata)

Sofyan, A.; Kusumawardani, Tiara Putri

doi:10.35842/ilgi.v6i1.356

Cited by 2 publications

(1 citation statement)

References 5 publications

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“…Setelah melengkapi data dilanjutkan dengan menunggu hasil dari pusat (Ardiansyah, 2023). menggunakan kertas pH universal lakukan pengujian sebanyak tiga kali pengulangan (Sofyan, 2022). 2.…”

Section: Pendaftaran Nib Dan Sertifikat Halal (Sh) Selai Bunga Telang...unclassified

Pendampingan Usaha Mahasiswa Produk Selai Bunga Telang (Sebatang) Untuk Memperoleh Sertifikat Halal

Utami,

Irawan,

Antari

et al. 2024

Kumawula

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Selai tergolong sebagai makanan olahan siap saji yang memiliki warna mencolok serta tambahan pemanis dengan konsentrasi tinggi. Oleh karena itu, Selai Bunga Telang (Sebatang) diciptakan untuk menghasilkan selai yang tidak hanya memiliki nilai estetika dan enak, tetapi memperhatikan faktor nutrisi dan kehalalan produk. Kegiatan pendampingan ini berguna untuk memperoleh SH produk Sebatang melalui LP3H dan menghasilkan produk sehat, bernutrisi, dan menarik. Selai diciptakan menggunakan metode eksperimental dan diuji menggunakana metode kualitatif (derajat keasaman) dan kuantitatif (uji organoleptik). Selanjutnya, pendaftaran SH produk Sebatang dilakukan pada aplikasi SIHALAL. Kriteria pada uji organoleptik adalah rasa, aroma, tekstur, dan warna. Produk Sebatang memperoleh hasil pH 3 yang menyebabkan perubahan warna selai, meningkatkan aroma, kesegaran, dan dapat menjadi pengawet alami. Sedangkan hasil uji organoleptik produk sebatang diperoleh rasa (sangat enak), aroma (cukup harum), tekstur (kental), dan warna (sangat terang). Secara teoritik, hasil studi ini sebagai sumber literatur, referensi pelaku UMKM, dan pembuat kebijakan (pemerintah) tentang BTP yang aman bagi tubuh. Selain itu secara praktek rumusan ini sebagai inovasi produk dan ketahanan pangan yang menjadi rujukan dalam produksi selai yang halal, estetik, enak, sehat, dan bergizi. Jam is classified as a ready-to-eat processed food that has a bright color and a high concentration of additional sweeteners. Therefore, Telang Flower Jam (Sebatang) was created to produce jam that not only has aesthetic value and tastes good, but also pays attention to nutritional factors and the product is halal. This mentoring activity is useful for obtaining SH of Sebatang products through LP3H and producing healthy, nutritious, and attractive products. Jam was created using experimental methods and tested using qualitative (acidity) and quantitative (organoleptic test) methods. Furthermore, the SH registration of the Sebar product is carried out on the SIHALAL application. The criteria for the organoleptic test are taste, aroma, texture, and color. The Sebatang product produces a pH of 3 which causes a change in the color of the jam, improves aroma, and freshness, and can be used as a natural preservative. The organoleptic test results for a stick product obtained taste (very good), aroma (quite fragrant), texture (thick), and color (very bright). Theoretically, the results of this study serve as a source of literature, references for MSME actors, and policymakers (government) regarding food additives that are safe for the body. Apart from that, practically this formula is a product innovation and food security which is a reference in the production of halal, aesthetic, delicious, healthy, and nutritious jam.

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Section: Pendaftaran Nib Dan Sertifikat Halal (Sh) Selai Bunga Telang...unclassified

Pendampingan Usaha Mahasiswa Produk Selai Bunga Telang (Sebatang) Untuk Memperoleh Sertifikat Halal

Utami,

Irawan,

Antari

et al. 2024

Kumawula

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Enhancing Cell Metabolic Activity Using Microparticles Containing Beetroot (Beta Vulgaris, Linn) Extract

SUKMAWATI,

NURWAINI,

AZIMAH

et al. 2024

Int J App Pharm

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Objective: The aim of this study was to assess the efficacy of delivering beetroot (Beta vulgaris, Linn) juice extract, which contains antioxidants, using Ethyl Cellulose (EC) and chitosan microparticles on cell metabolic activity.Methods: The beetroot extract microparticles were produced by using EC and chitosan as a matrix. Different concentrations of the matrix were used in the primary solution during microparticles preparation. The physical characterisation was conducted, including Scanning Electron Microscope (SEM) and zeta potential. The entrapment of the active substance was measured using the Encapsulation Efficiency (EE) and Drug Loading (DL). The Vero cell was treated with EC and chitosan microparticles for 28 d and the cell metabolic activity was measured using resazurin assay. Results: The findings indicated that the entrapment of beetroot extract in microparticles was affected by the concentration of EC and chitosan. The delivery of an antioxidant substance from beetroot extract resulted in an increase in cell metabolic activity indicated by cells proliferation from day 7 to day 21, in comparison to the control group. Conclusion: The antioxidant as an active compound from beetroot juice extract were successfully delivered to the cell via the EC and chitosan microparticle indicated by impact on metabolic activity. The metabolic activity of the cell is influenced by the quantity of active substance contained within the microparticle and the type of polymer used as the microparticle matrix. The EC microparticle demonstrated a greater capacity to stimulate cell metabolic activity in comparison to chitosan microparticles.

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Karakteristik fisikokimia selai umbi bit (Beta vulgaris) dengan penambahan variasi konsentrasi pure labu kuning (Cucurbita moschata)

Cited by 2 publications

References 5 publications

Pendampingan Usaha Mahasiswa Produk Selai Bunga Telang (Sebatang) Untuk Memperoleh Sertifikat Halal

Pendampingan Usaha Mahasiswa Produk Selai Bunga Telang (Sebatang) Untuk Memperoleh Sertifikat Halal

Enhancing Cell Metabolic Activity Using Microparticles Containing Beetroot (Beta Vulgaris, Linn) Extract

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