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Rizki Maryam Astuti
Universitas Bakrie
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Efek Pemanasan Skala Rumah Tangga terhadap Komponen Bioaktif Daun Kenikir (Cosmos caudatus) Ardiansyah Ardiansyah; Risqah Fadilah; Dody Dwi Handoko; Bram Kusbiantoro; Rizki Maryam Astuti
agriTECH Vol 39, No 3 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.479 KB) | DOI: 10.22146/agritech.43894

Abstract

Kenikir leaves (Cosmos caudatus) are one type of vegetable that is commonly consumed in Indonesia both in fresh or cooked forms. The research was aimed to investigate the effect of household scale heating (boiling, steaming, or microwave heating) on the total phenolic content (TPC), antioxidant activity, and bioactive components of kenikir leaves. The research was divided into several stages such as sample preparation, household scale processing method, extraction, TPC analysis by folin-ciocalteu method, antioxidant activity analysis by DPPH method, and bioactive components analysis (caffeic acid and ferulic acid) by a reversed-phase ultra-high-performance liquid chromatography. The TPC of fresh kenikir leaves extract was 148.29–262.36 mg/100 g WB. Boiling or microwave heating for 3 minutes significantly decreased (p<0.05) TPC and antioxidant activity of kenikir leaves, as well as caffeic acid and ferulic acid contents. The steaming or microwave heating for one minute didn’t show significant differences in TPC and antioxidant activity when compared to fresh kenikir leaves. Furthermore, the steaming or microwave heating for one minute could maintain caffeine acid and ferulic acid contents of kenikir leaves. The correlation analysis showed that there was a positive correlation between TPC and antioxidant activity of kenikir leaves (r = 0.904).
Isolasi Senyawa β-Karoten dari Minyak Kelapa Sawit Mentah (Elaeis Guineensis Jacq.) dengan Metode Kromatografi Kolom Terbuka Hendra Wijaya; Ning Ima Arie Wardayanie; Rizki Maryam Astuti; Rahmad Arif
Warta Industri Hasil Pertanian Vol 35, No 2 (2018)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (522.418 KB) | DOI: 10.32765/warta ihp.v35i2.3977

Abstract

Minyak kelapa sawit mentah dapat dijadikan sebagai sumber β-karoten karena jumlahnya yang melimpah dan tingginya kadar β-karoten. Penelitian ini bertujuan mengisolasi β-karoten minyak sawit mentah (Elaeis guineensis Jacq.) dengan metode kromatografi kolom terbuka. Ekstraksi total karotenoid dilakukan dengan metode transesterifikasi-adsorpsi-desorpsi dan metode saponifikasi. Variabel yang diteliti pada metode transesterifikasi-adsorpsi-desorpsi adalah perbandingan kaolin terhadap metal ester-nya yaitu rasio 1:2, 1:3, 1:4 sedangkan variabel pada metode saponifikasi adalah waktu saponifikasi 0, 30 menit dan 60 menit. Hasil ekstrak total karotenoid dari metode yang terbaik dilanjutkan isolasi dengan kromatografi kolom terbuka. Hasil ekstrak dan isolat dikarakterisasi dengan kromatografi lapis tipis, spektrofotometer UV-VIS dan HPLC. Hasil penelitian menunjukkan bahwa metode ekstraksi saponifikasi pada suhu 56 °C selama 60 menit menghasilkan recovery β-karoten paling tinggi yaitu sebesar 80.90% dan berbeda secara statistik dengan perlakuan lainnya. Isolasi β-karoten dengan kromatografi kolom terbuka dilakukan dengan eluen heksana, aseton, etil asetat dan metanol (27:4:2:2), isolat yang dihasilkan memiliki Rf yang sama dengan standar dan absorbansi maksimum pada panjang gelombang yang berdekatan dengan standar. Konsentrasi β-karoten yang diperoleh adalah 178.43 ± 20.37 ppm dengan % recovery 78.09%.
KARAKTERISTIK SENSORI DAN ANALISIS MIKROBA TEMPE SEGAR BERANEKA RASA Laras Cempaka; Mitha Anggraeni Widyana; Rizki Maryam Astuti
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 1 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i1.4633

Abstract

Tempe merupakan produk fermentasi yang umumnya terbuat dari kacang kedelai. Formulasi terhadap bahan baku dapat dilakukan untuk meningkatkan nilai fungsional dan mutu sensorinya. Penelitian ini bertujuan untuk mengetahui karakteristik dominan dan analisis mikroba pada tempe dengan bahan baku yang divariasikan. Pada penelitian ini menggunakan empat jenis tempe, yaitu tempe kedelai kuning (154), tempe dengan campuran kacang kedelai kuning, kacang kedelai hitam, kacang koro, kacang hijau (581), tempe kedelai kuning dengan penambahan kayu manis (943), dan tempe dengan campuran kacang kedelai kuning, kacang kedelai hitam, kacang koro, keju Gouda (489). Analisis karakteristik sensori dilakukan dengan metode Projective Mapping. Seluruh sampel diuji terhadap 75 orang panelis tidak terlatih. Principal Component Analysis dan WordItOut digunakan untuk mendapatkan konfigurasi posisi dan karakteristik dominan tempe. Analisis koliform menggunakan metode Most Probable Number. Jumlah mikroba pada tempe dianalisis dengan metode Angka Lempeng Total. Hasil analisis biplot menunjukkan bahwa 154 dan 943 berada pada satu kuadran, sedangkan 581 berada pada kuadran yang sama dengan 489. Karakteristik dominan pada tempe 154 adalah aroma tempe segar, warna putih kekuningan, rasa hambar, tekstur padat, pada tempe 581 aroma asam, warna putih kehijauan, rasa asam, tekstur padat, pada 943 aroma kacang-kacangan, warna putih kehijauan, rasa hambar, tekstur padat dan pada tempe 489 adalah aroma asam, warna putih kehijauan, rasa asam, tekstur padat. Seluruh sampel tempe tidak mengandung mikroba koliform. Seluruh sampel menunjukkan jumlah mikroba yang tinggi kemungkinan karena tingginya pertumbuhan kapang dan bakteri probiotik.
Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh Cempaka, Laras; Eliza, Naila; Ardiansyah, Ardiansyah; Handoko, Dody D.; Astuti, Rizki Maryam
Makara Journal of Science Vol. 22, No. 2
Publisher : UI Scholars Hub

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tempeh is a fermented food prepared using the rawmaterials of soybean fermented by Rhizopus sp. This traditional food is fairly highly consumed in Indonesia. Soybean, which is the primary raw material used in the processing of tempeh, is still being imported due to its insufficient production in Indonesia. Rice bran can be used as a substitute forsoybeans in tempeh processing to add to its (health) benefit. Rice bran has good nutritional value as it contains a high total content of phenolic compounds, dietary fiber, fat, and the amino acid lysine. Thus, rice bran provides anopportunity to use it as a product with functional properties. This study was conducted to determine the proximate characteristics, the total phenolic content (TPC), and the sensory properties of tempeh with the addition of rice bran, chitosan, andgluconodelta-lactone (GDL). The addition of chitosan was used as a source of prebiotic, and GDL was required to accelerate the fermentation process. The chemical characteristics (protein, fat, and water content), the TPC, and the sensory properties (color, aroma, texture, and overall acceptability) of rice bran tempeh were analyzed. Results showed that the tempeh sample with the addition of 20% (w/w) rice bran showed the best sensory analysis. It consisted of 57.23% of water content, 37.42% of protein content, 19.72% of fat content, and 83.98 mg GAE/100 g of TPC.
Pendugaan Umur Simpan Produk Ready To Drink (RTD) Bunga Telang dengan Evaluasi Sensori menggunakan Survival Analysis Muhammad Iqbal Ramadhan; Sylvia Oktavia Kusumawardani; Ardiansyah -; Laras Cempaka; Nurul Asiah; Rizki Maryam Astuti; Wahyudi David
Warta Industri Hasil Pertanian Vol 39, No 2 (2022)
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i2.6847

Abstract

Bunga telang memiliki pigmen antosianin yang dapat dimanfaatkan sebagai pewarna pada makanan dan minuman. Ready To Drink (RTD) bunga telang terbuat dari campuran air, gula dan biji chia serta bunga telang (Clitoria Ternatea) dengan rasa jeruk nipis. Tujuan penelitian ini adalah menentukan umur simpan produk RTD bunga telang dengan menggunakan evaluasi sensori, survival analysis. Lima puluh orang panelis melakukan pengujian pada setiap 3 hari hingga 15 hari dengan suhu simpan produk 4, 27 dan 37°C. Parameter yang digunakan adalah uji sensori, analisis total mikroba dan kapang, pengukuran pH, warna dan total padatan terlarut (TPT). Pada penelitian ini, umur simpan produk pada suhu 4, 27 dan 37°C memberikan hasil berbeda yaitu 6, 4 dan 3 hari. Total mikroba pada hari ke-6 pada suhu 4°C telah melewati batas maksimum, sementara suhu 27 dan 37°C pada hari ke-3, sedangkan total kapang khamir telah melewati batas maksimum pada hari ke-6. Nilai pH pada ketiga suhu berada pada kisaran nilai 3,19 hingga 3,51. Nilai ∆E* pada suhu 4 dan 27°C berada pada kisaran 2,0-3,0 yaitu sedikit terlihat, sedangkan 37°C terdapat nilai yang melebihi 3,0 yaitu terlihat dengan baik. Nilai TPT mengalami penurunan tetapi tidak berbeda nyata. Suhu 4°C merupakan kondisi penyimpanan optimum dibandingkan suhu lainnya.
Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat Rizki Maryam Astuti; Nurheni Sri Palupi; Maggy Thenawidjaja Suhartono; Hanifah Nuryani Lioe; Eni Kusumaningtyas; Laras Cempaka
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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 | DOI: 10.6066/jtip.2022.33.2.178

Abstract

The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source.
Perencanaan Sistem Pengumpulan Minyak Jelantah di RT 05 RW 09 Kelurahan Jaticempaka Bekasi Fairus, Sirin; Asiah, Nurul; Astuti, Rizki Maryam; Dwi Yulianti, Rindu; Arkana, Arkana; Dwi Saputra, Ridho; Nurfadila, Tasya
Indonesian Journal for Social Responsibility Vol. 5 No. 02 (2023): December 2023
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v5i02.235

Abstract

The regional governments of Jaticempaka Subdistrict Bekasi (RT 05 RW 09) were committed to improving their area from pollution due to the disposal of cooking oil waste into the environment. Through collaboration between the government and the Bakrie University PKM team, community service activities in educational efforts regarding the management of cooking oil waste were carried out in RT 05 RW 09 Jaticempaka Subdistrict Bekasi. In the first step, the level of participants’ knowledge regarding cooking oil waste was measured using a questionnaire method. In the second step, the cooking oil damage indicators, health hazards, the impact of disposing of cooking oil waste into the environment, and its recycled products were socialized through interactive discussions. The results given through the questionnaire showed that all participants (n=24) of RT 05 RW 09 Jaticempaka Subdistrict – Bekasi used cooking oil, with an average usage of 1-2 litre in one week. As many as 37% of participants threw the cooking oil waste into the waterways or ground, and 50% threw it into the trash. This phenomenon was because participants did not know how to dispose of cooking oil waste properly, as well as its value-added recycled products. However, all participants agreed to establish the collection system for cooking oil waste disposal in the RT 05 RW 09 area, Jaticempaka Subdistrict - Bekasi. Therefore, through this socialization activity, the 24 participants committed and initiated the collection system of cooking oil waste disposal by collecting it using 2L jerrycans distributed by the committee.
Standarisasi Mutu Stik Keju Produk UMKM melalui Pendekatan Uji Sensori Astuti, Rizki Maryam; Asiah, Nurul; Aisya, Diana; Jamalhaqi, Muhammad Qahhar; Pratiwi, Risya Widya
Jurnal Pengabdian Pada Masyarakat Vol 9 No 3 (2024): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v9i3.1038

Abstract

Salah satu dari 10 program pokok PKK (Pemberdayaan Kesejahteraan Keluarga) yaitu program pangan yang bertujuan untuk meningkatkan ketahanan pangan keluarga dengan memanfaatkan potensi dan sumber daya yang dimiliki. Oleh karena itu, tim Pokja (Program Kerja) 2 kelompok PKK RW 02 Kelurahan Pancoran mengembangkan produk stik keju yang dapat dikomersialisasikan dalam rangka pengembangan potensi serta peningkatan ekonomi keluarga. Pengembangan stik keju tim Pokja 2 didampingi oleh tim Dosen Program Studi Ilmu dan Teknologi Pangan Universitas Bakrie melalui program desa binaan. Pendampingan dilakukan dengan cara standarisasi mutu produk melalui pendekatan proses pengolahan. Konsistensi produk yang dihasilkan diuji sensori. Selain itu pengujian kadar proksimat, serat kasar, mineral Ca, K, Mg, dan Na juga dilakukan. Hasil pendampingan ini, tim Pokja 2 kelompok PKK kelurahan Pancoran sebagai penerima manfaat dapat menstandarisasi produk stik keju yang sedang dikembangkan melalui uji sensori, serta dapat melengkapi label kemasan dengan informasi nilai gizi dari hasil pengujian proksimat, serat, dan mineral. Tim pokja 2 memberikan respon yang sangat positif terhadap program pengabdian ini, yang ditandai dengan semangat tim untuk memulai bisnis stik keju ini sebagai produk unggulan dari kelompok PKK Kelurahan Pancoran, sehingga diharapkan dapat meningkatkan perekonomian anggota kelompok PKK tersebut. One of the ten main programs of Family Welfare Empowerment (PKK) is food security, which aims to increase family food security by utilizing their potential and resources. Therefore, the team of Pokja 2 (Program Kerja) of the PKK group RW 02 Kelurahan Pancoran developed a cheese stick product to improve their economy. The product development of the Pokja 2 team was accompanied by lecturers from Dept. of Food Science and Technology, Bakrie University, through the fostered village programme. This programme was conducted by standardizing product quality through a processing approach. The consistency of the resulting product was determined by sensory evaluation. In addition, proximate analysis, crude fibre, Ca, K, Mg and Na minerals were also carried out. As a result, the Pokja 2 team, as the beneficiary, could standardize the cheese stick product through sensory evaluation and complete the packaging label with nutrition facts from the results of proximate, fibre, and mineral analysis. The Pokja 2 team gave a very positive response to this programme, which was marked by the team’s enthusiasm to start this cheese stick business as a product from the PKK team, so it was hoped that it could improve the economy of the PKK group members.
Physical Characteristic and Sensory Profile of Lampung Robusta Coffee at Various Roasting Degree Asiah, Nurul; David, Wahyudi; Suyantini, Kadek Enik; Nuralamsyah, Muhammad Reyshahri; Astuti, Rizki Maryam; Hidayat, Steve Ganiputra
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.640

Abstract

Lampung Robusta coffee is one of the valuable commodities in Indonesia. It also has a critical role in the national and international coffee trade. Numerous studies have explored the roasting process and its impact on coffee quality, highlighting its importance in determining physical and sensory attributes. This study investigates Lampung Robusta coffee's physical and sensory changes subjected to varying roasting degrees, including City roast (Light to medium roast), Full City roast (Medium roast), and Italian roast (Dark roast). The findings show that roasting levels significantly affect moisture content, colour, bulk density, total dissolved solids (TDS), Brix, and pH, with p-values <0.05. Sensory analysis shows that each roasting degree creates different sensory profiles, especially aroma. City roast has nutty aromas, Full City roast has floral, smokey, and earthy aromas, while Italian roast has chocolate and spices aroma. These attributes differ from ideal coffee attributes with herbal, caramel, and fruity aromas. The ideal product also described has a sweet taste, medium body, acidic aftertaste, and sweet aftertaste. These results provide a valuable reference for optimizing Lampung Robusta coffee's roasting process and product development to achieve consumer-preferred characteristics.
Volatile Compound Profiles of Indonesia's 'Cilembu' Sweet Potato (Ipomea batatas L. var. Rancing): Impact of Storage Astuti, Rizki Maryam; Apriyantono, Anton; Cempaka, Laras; Adilah, Malikah
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.75

Abstract

Native to the west Java Region, Indonesia, ‘Cilembu’ sweet potatoes (Ipomea batatas L. var Rancing) is highly valued for its unique taste. However, the volatile compound profile of Cilembu sweet potato (CSP) has not been fully characterized. Therefore, this study aimed to analyze volatile compounds in CSP after conventional baking and storage, compared to Manohara sweet potato (MSP). Volatile compounds were analyzed using Gas Chromatography Mass Spectrometry (GCMS). The result showed that benzaldehyde was a key volatile compound in fresh CSP tubers. In comparison, MSP was dominated by terpenes as the main components, including α-gurjunene, methoxy-phenyl-oxime, and cymene. During storage, the sugar content in CSP surged due to starch hydrolysis, leading to the formation of Maillard reaction products, such as furfural, benzaldehyde, and 2-furan methanol, and these compounds contributed to the distinctive flavor of oven-baked CSP.
Co-Authors Adilah, Malikah Aisya, Diana Anton Apriyantono ARDIANSYAH ARDIANSYAH Ardiansyah, Ardiansyah Arkana, Arkana Bram Kusbiantoro Dody Dwi Handoko Dody Dwi Handoko Dwi Saputra, Ridho Dwi Yulianti, Rindu Eliza, Naila Eni Kusumaningtyas Handoko, Dody D. Hanifah Nuryani Lioe Hendra Wijaya Hidayat, Steve Ganiputra Jamalhaqi, Muhammad Qahhar Laras Cempaka Maggy Thenawidjaja Suhartono Mitha Anggraeni Widyana Muhammad Iqbal Ramadhan Naila Eliza Ning Ima Arie Wardayanie Nuralamsyah, Muhammad Reyshahri Nurfadila, Tasya Nurul Asiah Nurul Asiah Palupi, Nurheni Sri Pratiwi, Risya Widya Rahmad Arif Risqah Fadilah Sirin Fairus Suyantini, Kadek Enik Sylvia Oktavia Kusumawardani Wahyudi David