Pengaruh Jenis Kemasan dan Kondisi Penyimpanan terhadap Aktivitas Antioksidan, Sifat Fisikokimia, Mikobiologis, dan Organoleptik Minuman Beras Kencur dari Beras Putih Varietas Jasmine

Suwarno, Luciana Hendrika; Suseno, Thomas Indarto Putut; Kuswardani, Indah

doi:10.33508/jtpg.v21i1.3771

Cited by 5 publications

(5 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The IC50 category resulting from this study is included in the very strong category because the IC50 value is <50 μg/mL. This is in accordance with the opinion of [15], the longer the storage time, the lower the antioxidant activity, this is because the longer it is stored the more contact time with oxygen.…”

Section: Antioxidant Activitysupporting

confidence: 79%

Nutrition, Antioxidant and Organoleptic Activities Of Legen Drink (Borassus flabellifer L.) at Different Temperature And Storage Time

Sari

Hartati

Sucahyo

et al. 2023

DEMETER

View full text Add to dashboard Cite

Siwalan sap (Borassus flabellifer L.) is a liquid that comes out of the filter vessels as a result of cob tapping (bunches), both male and female flowers that have a sweet taste. Nira containing high sugar content, and nira ca experience the process of fermentation assisted by microbial activity. This study aims to determine the levels of reducing sugars, pH, total acids and antioxidant activity contained in legen drinks. In addition, to find out the best treatment related to the best temperature and storage time. This study uses a laboratory experimental quantitative analysis method. The research variables included temperature consisting of freezer temperature, refrigerator temperature, room temperature and storage period consisting of 12 hour, 24 hour and 34 hour. The data obtained were analysed based on parametric statistics using analysis of variance (ANOVA) using statistical product and service solution (SPPSS) version 24 and determining the best treatment using effectiveness tests. Temperature and long storage different influential very real to sugar reduction, pH, total acid and antioxidant activity. Interaction between temperature and different storage times had a significant effect on reducing sugars and had a very significant effect on pH, total acid and antioxidant activity. Based on the determination of the effectiveness test, it shows that the temperature 00C and long storage 24 hour and the best treatment with a yield value (NH) of 0,69 with the parameter is sugar reduction 3,98%, pH levels 2,57, total acid 3,83%, antioxidant activity (IC50) 12,24 g/ml, color 4,67 (neutral). Aroma 5,4 (like) and taste 5,16 (like).

show abstract

Section: Antioxidant Activitysupporting

confidence: 79%

Nutrition, Antioxidant and Organoleptic Activities Of Legen Drink (Borassus flabellifer L.) at Different Temperature And Storage Time

Sari

Hartati

Sucahyo

et al. 2023

DEMETER

View full text Add to dashboard Cite

show abstract

“…Pengurangan mikroba dengan sedimentasi biasa atau pengendapan gravitasi seringkali memiliki efek rendah dan tidak konsisten. Pengurangan keseluruhan virus dan bakteri dengan sedimentasi jarang melebihi 90%, tetapi pengurangan telur cacing dan beberapa protozoa dapat melebihi 90%, terutama dengan waktu penyimpanan yang lebih lama yaitu 1-2 hari (Suwarno et al, 2022).…”

Section: Hubungan Lama Penyimpanan Dengan Kualitas Air Minum Depo DI ...unclassified

Hygine Sanitasi Sangat Penting Untuk Mempertahankan Kualitas Air Minum Depo Isi Ulang Di Kabupaten Lombok Timur

Karjono¹,

Sintari²

2023

JIGE

View full text Add to dashboard Cite

This study aims to analyze the relationship between sanitary hygiene and storage time with the quality of refill drinking water in East Lombok Regency. This study used a cross-sectional design. The population in this study is 101 drinking water stations recorded in 2022. A sample of 50 refill stations is taken using simple random sampling. The independent variables are sanitary hygiene and storage time with water quality as the dependent variable. Data were analyzed univariately and bivariately with computer aids. Most of the drinking water stations met sanitary hygiene requirements which are indicated in the station place, equipment used, handlers and sources of raw water by 28 (56%) with a storage time of more than three days (90%). Most of the drinking water refill stations which have of a quality indicated by PH more than 500 were 34 (68%). There is a significant relationship between the sanitation hygiene of stations and the quality of drinking water stations in East Lombok Regency in 2022. There is a significant relationship between hygiene sanitation stations and the quality of drinking water stations in East Lombok Regency in 2022. It is suggested to the Head of Health Office in East Lombok Regency through the sanitarian sub-sector to carry out periodic sanitation inspections to maintain sanitation hygiene of drinking water stations so that the quality of drinking water is maintained.

show abstract

“…Kadar karbohidrat tertinggi adalah kerupuk beras komersil yaitu sebesar 85,04% karena sebagian besar kandungan karbohidrat diperoleh dari beras sebagai bahan baku utama kerupuk. Karbohidrat pada kerupuk juga berfungsi sebagai bahan yang memiliki peran penting dalam pemekaran produk atau disebut juga sebagai puffable material (Karjo et al, 2015).…”

Section: Bahan Dan Metodeunclassified

Chemical and antioxidant characteristics on rice crackers fortified with seaweed Eucheuma cottoni and dayak onion

Nugraeni,

Dewi,

Alawiyah

et al. 2023

Arwana: Scientific Journal of Aquatic Sciences

View full text Add to dashboard Cite

This study aims to observe the addition of seaweed and Dayak onions to rice crackers on the nutritional content and antioxidant activity. This study has been carried out at the Nutrition Laboratory, University of Borneo Tarakan. The seaweed used is Eucheuma cottoni. Making crackers consists of several steps, namely material preparation, dough making, molding, and drying. The results given information that the addition of seaweed and Dayak onions had an effect on the nutritional content and antioxidant activity. Puli crackers fortified with seaweed and Dayak onions contain 8.04% protein, 1.07% fat, 1.77% water, 5.96% ash, and 83.16% carbohydrates. The antibiotic activity of seaweed and Dayak onion fortified Puli crackers using the DPPH method was greater than that of commercial Puli crackers, which was 4.07%.

show abstract

Pengaruh Jenis Kemasan dan Kondisi Penyimpanan terhadap Aktivitas Antioksidan, Sifat Fisikokimia, Mikobiologis, dan Organoleptik Minuman Beras Kencur dari Beras Putih Varietas Jasmine

Cited by 5 publications

References 1 publication

Nutrition, Antioxidant and Organoleptic Activities Of Legen Drink (Borassus flabellifer L.) at Different Temperature And Storage Time

Nutrition, Antioxidant and Organoleptic Activities Of Legen Drink (Borassus flabellifer L.) at Different Temperature And Storage Time

Hygine Sanitasi Sangat Penting Untuk Mempertahankan Kualitas Air Minum Depo Isi Ulang Di Kabupaten Lombok Timur

Chemical and antioxidant characteristics on rice crackers fortified with seaweed Eucheuma cottoni and dayak onion

Contact Info

Product

Resources

About