IOP Conference Series: Earth and Environmental Science, 2021
Banana variety of “Raja Lawe” and “Raja Labu” are found mostly in Banjarnegara, Central Java. To ... more Banana variety of “Raja Lawe” and “Raja Labu” are found mostly in Banjarnegara, Central Java. To extend the shelf-life of these bananas, it is necessary to apply an appropriate technology. One of the alternatives is processing of bananas into flour. This study aims to determine the effect of blanching and immersion in several types of solutions on the sensory and physicochemical characteristics of “Raja Lawe” and “Raja Labu” banana flour. This study used an experimental method with a randomized block design. The factors consisted of banana variety (“Raja Lawe” (A1) and Banana variety “Raja Labu” (A2)), blanching effect (non-blanching (B0) and blanching (B1)), and the soaking solutions (sodium chloride (C1), sodium meta-bisulfite (C2), citric acid (C3), and water (C4)). The result of this research shows that in addition to the fresh consumption of the banana fruit “Raja Lawe” and “Raja Labu”, both bananas could be utilized as an intermediate product such as flour. Treatments of blanc...
Banana is one of the versatile fruit because not only can be freshly consumed but it can be utili... more Banana is one of the versatile fruit because not only can be freshly consumed but it can be utilized as raw material for food processing. In Indonesia, there are many varieties of Banana that cultivated throughout the country. Banana “Raja Lawe” and “Raja Labu” are some of them that commonly cultivated in Banjarnegara, Central Java. These bananas could be utilized for producing the flour that can be as a raw material for food products. This research aims to study the appropriate treatments for producing the cookies from the flour of banana “Raja Lawe” and “Raja Labu”. The flour from the “Raja Lawe” and “Raja Labu” combined the different proportion of wheat flour, such as 20:80%, 40:60%, 60:40%, 80:20%, and 100: 0%. The properties of cookies observed were swelling potential, hardness, color parameter, moisture content, ash content, and sensory attributes. The result shows that the flour from banana of “Raja Lawe” and “Raja Labu” could be utilized as a raw material for cookies production. Due to the differences in the inherent characteristic, the cookies produced from both bananas have different properties. The differences are indicated in the result of the color and hardness of the cookies. Moreover, based on the sensory evaluation the cookies resulted from all treatments are accepted by the panelists. Therefore, this research presents that the appropriate treatment combinations for producing cookies from the flour from banana “Raja Lawe” is the proportion of 40: 60% (banana flour: wheat flour) from and “Raja Labu” Banana is 80: 20% (banana flour: wheat flour).
Kecombrang flowers have bioactive components that can be used as food additives. The development ... more Kecombrang flowers have bioactive components that can be used as food additives. The development of the kecombrang functional food industry for the production of food additives requires information on production parameters. The extraction process for kecombrang to obtain bioactive components, especially phenols and flavonoids, requires maximum temperature treatment and extraction time. This study aims to determine the standard for the kecombrang flower extraction process, create a machine learning model to estimate the quality parameters of the extraction results (phenol, flavonoid, pH, color, and viscosity), and design a strategy for controlling the extraction machine work to maintain the quality of the extraction, especially of phenols and flavonoids. This research was conducted at extraction temperatures of 60 °C, 65 °C, 70 °C, and 75 °C. During the extraction process, the quality of the material was checked by measuring phenol and flavonoid contents, as well as color, pH, and vi...
IOP Conference Series: Earth and Environmental Science, 2021
Kecombrang (Etlingera elatior) is a plant that has been widely known and used by humans as food a... more Kecombrang (Etlingera elatior) is a plant that has been widely known and used by humans as food and medicine. The stems, leaves, and rhizomes of kecombrang as well as flowers contain bioactive compounds such as polyphenols, alkaloids, flavonoids, steroids, saponins and essential oils which have a potency as antioxidants. This study aims to determine the effect of the parts of kecombrang plants and the type of fraction extracted from the part of the kecombrang plant on the total phenol, antioxidant activity and physicochemical properties of the preparation. This study used a completely randomized design (CRD) with 8 combinations with 4 replications to obtain 32 experimental units. The factors tested included fragmented plant parts, namely flowers, stems, leaves, and rhizomes, and the types of stratified extraction fractions, namely ethyl acetate, and ethanol. The variables observed included physicochemical properties, total phenol and antioxidant activity of kecombrang preparations. ...
Kecombrang (Nicolaia speciosa Horan) is one of spice crops which are usually used as food flavori... more Kecombrang (Nicolaia speciosa Horan) is one of spice crops which are usually used as food flavoring and medicines. Parts of the plant that common used are flower and stem. Kecombrang contain of phenolics, flavonoids, terpenoids, steroids, saponin and essential oil. The aims of this research were 1. To study the concentration inner part of kecombrang stem for increasing shelf life of meat balls and nugget, 2. To determine the effect of adding inner part of kecombrang stem in microbial quality and sensory meat balls and nugget. This research uses experimental methods with Randomized Block Design (RDB) which consisted of 16 treatments and two replications. Various factors such as the powder concentration inner part of kecombrang stem (0%; 1%; 2%; 3%) and store at room temperature (0 day; 1 day; 2 days; 3 days). The results showed that the increased concentration of inner part of kecombrang stem can reduce the sensory quality of meat balls and nugget (taste, texture, color, and value pr...
Kecombrang (Nicolaia speciosa) is one of spice crop’s which is usually used as food flavoring and... more Kecombrang (Nicolaia speciosa) is one of spice crop’s which is usually used as food flavoring and medicines. Parts of the plant that common used are the flower and the stem. Kecombrang contains of phenolics, flavonoids,terpenoids, steroids, saponin and essential oil. That compounds must be act as an active antimicrobial agents and they can be extracted by using solvents. The contents of the active compounds are maybe different in various parts of kecombrang plant. The aims of this research were 1. to find the part of kecombrang plant which has highest activity as preservative, 2. to compare between the fresh parts of kecombrang and their dried powder solutions due to their activity as preservative, 3. to study the effect of concentrations of the preservatives on their active preservative.The research was using Randomized Block Design (RBD). The variables observed were physicochemical characteristic including yield of dried powders, colors, odors and pH value of solutions. The antimi...
The use of synthetic preservatives is considered to have an adverse effect (carcinogenic) upon pr... more The use of synthetic preservatives is considered to have an adverse effect (carcinogenic) upon prolong consumption. Lemongrass (Cymbopogon citratus) is a plant that has bioactive components to act as antioxidants and potential to use as a natural food preservative. Bioactive components can be non-polar, semi-polar and polar; therefore, to determine the dominant bioactive components, a solvent multi-step extraction carried out. This study aimed to determine the specific bioactive components of lemongrass (antioxidant activity, total phenolic content and total flavonoids) suitable of polarity in the leaves and stem of lemongrass extract obtained from solvent multi-step extraction with Microwave-Assisted Extraction. The solvent used is ethanol (polar), ethyl acetate (semi-polar) and n-hexane (non-polar). The result showed that the highest bioactive components obtained from the polar stem lemongrass with total phenolic content of 19.31 mg GAE/g, flavonoids of 3.31 mg GAE/g. This result ...
Black rice (BR) has higher content of fiber than white rice (WR). Furthermore, black rice contain... more Black rice (BR) has higher content of fiber than white rice (WR). Furthermore, black rice contain anthocyanin which has numerous beneficial for health, including anti hyperglycemic effect and protection from cardiovascular disease. Unfortunately, it has firmer texture and distinguished flavor, which makes it not as preferable as WR. Adding white rice increased the acceptance of steamed black rice. The percentages of white rice which added in this study were 0% (S100); 25% (S75); 50% (S50); 75% (S25); and 100% (S0). Scoring preference test was used for sensory analysis, followed by proximate analysis for fiber and water content, total starch using Nelson-Somogyi method, total anthocyanin using pH differential method, total phenolic using Folin-Ciocalteu method, and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH). S50 had the highest sensory preference while S25 was the lowest due to its pale color. S50 had higher fiber, anthocyanin, and phenolic content and higher ant...
IOP Conference Series: Earth and Environmental Science, 2021
Banana variety of “Raja Lawe” and “Raja Labu” are found mostly in Banjarnegara, Central Java. To ... more Banana variety of “Raja Lawe” and “Raja Labu” are found mostly in Banjarnegara, Central Java. To extend the shelf-life of these bananas, it is necessary to apply an appropriate technology. One of the alternatives is processing of bananas into flour. This study aims to determine the effect of blanching and immersion in several types of solutions on the sensory and physicochemical characteristics of “Raja Lawe” and “Raja Labu” banana flour. This study used an experimental method with a randomized block design. The factors consisted of banana variety (“Raja Lawe” (A1) and Banana variety “Raja Labu” (A2)), blanching effect (non-blanching (B0) and blanching (B1)), and the soaking solutions (sodium chloride (C1), sodium meta-bisulfite (C2), citric acid (C3), and water (C4)). The result of this research shows that in addition to the fresh consumption of the banana fruit “Raja Lawe” and “Raja Labu”, both bananas could be utilized as an intermediate product such as flour. Treatments of blanc...
Banana is one of the versatile fruit because not only can be freshly consumed but it can be utili... more Banana is one of the versatile fruit because not only can be freshly consumed but it can be utilized as raw material for food processing. In Indonesia, there are many varieties of Banana that cultivated throughout the country. Banana “Raja Lawe” and “Raja Labu” are some of them that commonly cultivated in Banjarnegara, Central Java. These bananas could be utilized for producing the flour that can be as a raw material for food products. This research aims to study the appropriate treatments for producing the cookies from the flour of banana “Raja Lawe” and “Raja Labu”. The flour from the “Raja Lawe” and “Raja Labu” combined the different proportion of wheat flour, such as 20:80%, 40:60%, 60:40%, 80:20%, and 100: 0%. The properties of cookies observed were swelling potential, hardness, color parameter, moisture content, ash content, and sensory attributes. The result shows that the flour from banana of “Raja Lawe” and “Raja Labu” could be utilized as a raw material for cookies production. Due to the differences in the inherent characteristic, the cookies produced from both bananas have different properties. The differences are indicated in the result of the color and hardness of the cookies. Moreover, based on the sensory evaluation the cookies resulted from all treatments are accepted by the panelists. Therefore, this research presents that the appropriate treatment combinations for producing cookies from the flour from banana “Raja Lawe” is the proportion of 40: 60% (banana flour: wheat flour) from and “Raja Labu” Banana is 80: 20% (banana flour: wheat flour).
Kecombrang flowers have bioactive components that can be used as food additives. The development ... more Kecombrang flowers have bioactive components that can be used as food additives. The development of the kecombrang functional food industry for the production of food additives requires information on production parameters. The extraction process for kecombrang to obtain bioactive components, especially phenols and flavonoids, requires maximum temperature treatment and extraction time. This study aims to determine the standard for the kecombrang flower extraction process, create a machine learning model to estimate the quality parameters of the extraction results (phenol, flavonoid, pH, color, and viscosity), and design a strategy for controlling the extraction machine work to maintain the quality of the extraction, especially of phenols and flavonoids. This research was conducted at extraction temperatures of 60 °C, 65 °C, 70 °C, and 75 °C. During the extraction process, the quality of the material was checked by measuring phenol and flavonoid contents, as well as color, pH, and vi...
IOP Conference Series: Earth and Environmental Science, 2021
Kecombrang (Etlingera elatior) is a plant that has been widely known and used by humans as food a... more Kecombrang (Etlingera elatior) is a plant that has been widely known and used by humans as food and medicine. The stems, leaves, and rhizomes of kecombrang as well as flowers contain bioactive compounds such as polyphenols, alkaloids, flavonoids, steroids, saponins and essential oils which have a potency as antioxidants. This study aims to determine the effect of the parts of kecombrang plants and the type of fraction extracted from the part of the kecombrang plant on the total phenol, antioxidant activity and physicochemical properties of the preparation. This study used a completely randomized design (CRD) with 8 combinations with 4 replications to obtain 32 experimental units. The factors tested included fragmented plant parts, namely flowers, stems, leaves, and rhizomes, and the types of stratified extraction fractions, namely ethyl acetate, and ethanol. The variables observed included physicochemical properties, total phenol and antioxidant activity of kecombrang preparations. ...
Kecombrang (Nicolaia speciosa Horan) is one of spice crops which are usually used as food flavori... more Kecombrang (Nicolaia speciosa Horan) is one of spice crops which are usually used as food flavoring and medicines. Parts of the plant that common used are flower and stem. Kecombrang contain of phenolics, flavonoids, terpenoids, steroids, saponin and essential oil. The aims of this research were 1. To study the concentration inner part of kecombrang stem for increasing shelf life of meat balls and nugget, 2. To determine the effect of adding inner part of kecombrang stem in microbial quality and sensory meat balls and nugget. This research uses experimental methods with Randomized Block Design (RDB) which consisted of 16 treatments and two replications. Various factors such as the powder concentration inner part of kecombrang stem (0%; 1%; 2%; 3%) and store at room temperature (0 day; 1 day; 2 days; 3 days). The results showed that the increased concentration of inner part of kecombrang stem can reduce the sensory quality of meat balls and nugget (taste, texture, color, and value pr...
Kecombrang (Nicolaia speciosa) is one of spice crop’s which is usually used as food flavoring and... more Kecombrang (Nicolaia speciosa) is one of spice crop’s which is usually used as food flavoring and medicines. Parts of the plant that common used are the flower and the stem. Kecombrang contains of phenolics, flavonoids,terpenoids, steroids, saponin and essential oil. That compounds must be act as an active antimicrobial agents and they can be extracted by using solvents. The contents of the active compounds are maybe different in various parts of kecombrang plant. The aims of this research were 1. to find the part of kecombrang plant which has highest activity as preservative, 2. to compare between the fresh parts of kecombrang and their dried powder solutions due to their activity as preservative, 3. to study the effect of concentrations of the preservatives on their active preservative.The research was using Randomized Block Design (RBD). The variables observed were physicochemical characteristic including yield of dried powders, colors, odors and pH value of solutions. The antimi...
The use of synthetic preservatives is considered to have an adverse effect (carcinogenic) upon pr... more The use of synthetic preservatives is considered to have an adverse effect (carcinogenic) upon prolong consumption. Lemongrass (Cymbopogon citratus) is a plant that has bioactive components to act as antioxidants and potential to use as a natural food preservative. Bioactive components can be non-polar, semi-polar and polar; therefore, to determine the dominant bioactive components, a solvent multi-step extraction carried out. This study aimed to determine the specific bioactive components of lemongrass (antioxidant activity, total phenolic content and total flavonoids) suitable of polarity in the leaves and stem of lemongrass extract obtained from solvent multi-step extraction with Microwave-Assisted Extraction. The solvent used is ethanol (polar), ethyl acetate (semi-polar) and n-hexane (non-polar). The result showed that the highest bioactive components obtained from the polar stem lemongrass with total phenolic content of 19.31 mg GAE/g, flavonoids of 3.31 mg GAE/g. This result ...
Black rice (BR) has higher content of fiber than white rice (WR). Furthermore, black rice contain... more Black rice (BR) has higher content of fiber than white rice (WR). Furthermore, black rice contain anthocyanin which has numerous beneficial for health, including anti hyperglycemic effect and protection from cardiovascular disease. Unfortunately, it has firmer texture and distinguished flavor, which makes it not as preferable as WR. Adding white rice increased the acceptance of steamed black rice. The percentages of white rice which added in this study were 0% (S100); 25% (S75); 50% (S50); 75% (S25); and 100% (S0). Scoring preference test was used for sensory analysis, followed by proximate analysis for fiber and water content, total starch using Nelson-Somogyi method, total anthocyanin using pH differential method, total phenolic using Folin-Ciocalteu method, and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH). S50 had the highest sensory preference while S25 was the lowest due to its pale color. S50 had higher fiber, anthocyanin, and phenolic content and higher ant...
Penelitian ini bertujuan untuk : (1) menemukan penerapan pendekatan CTL pada materi pokok virus; ... more Penelitian ini bertujuan untuk : (1) menemukan penerapan pendekatan CTL pada materi pokok virus; (2) meningkatkan hasil belajar dan menumbuhkan aktivitas belajar peserta didik kelas X MA NU Nurul Huda Semarang mata pelajaran biologi khususnya materi pokok virus. Penelitian ini merupakan penelitian tindakan kelas (classroom action research) pada peserta didik kelas X.A semester 1 MA NU Nurul Huda Semarang mata pelajaran Biologi pada materi pokok Virus. Adapun pemberian angket yang diberikan oleh peneliti kepada peserta didik untuk mengetahui minat terhadap pembelajaran biologi sebelum pelaksanaan pra siklus tentang tanggapan terhadap pelaksanaan pembelajaran biologi dengan menerapkan pendekatan CTL (Contextual Teaching and Learning) ternyata dapat dilihat dari hasil angket minat peserta didik sangat kurang dalam pelajaran biologi. Rata-rata nilai tes evaluasi yang dicapai pada kondisi awal yaitu pada materi Virus sebesar 59,56. Peserta didik yang memperoleh nilai di bawah 65 sebanyak 19 orang atau 51,28%. Hasil belajar ini belum memuaskan dan lebih dari 75% peserta didik belum dapat tuntas belajar. Fakta menunjukkan bahwa peserta didik kelas X MA NU Nurul Huda Semarang belum bisa menyelesaikan soal yang diberikan dengan baik, kurang berani untuk tampil di depan kelas, kurang aktif bertanya kepada guru, dan enggan untuk menyampaikan ide-ide mereka. Oleh karena itu, untuk lebih meningkatkan aktivitas dan hasil belajar Biologi, dalam hal ini peneliti menggunakan alternatif dengan menerapkan pendekatan CTL (Contextual Teaching and Learning). Hasil penelitian siklus I menunjukkan bahwa prosentase rata-rata aktivitas sebesar 54,55%. Sedangkan nilai rata-rata mencapai 62,94 dengan ketuntasan belajar 61,53%.Untuk siklus II prosentase aktivitas mencapai 65,7% dengan rata-rata tes akhir 69,35 dengan ketuntasan belajar 74,35%. Pada siklus III mengalami peningkatan dengan rata-rata aktivitas sebesar 78,45% dan rata-rata hasil tes 75 dengan ketuntasan belajar sebesar 94,87%. Dengan demikian dapat disimpulkan bahwa penerapan dengan pendekatan CTL (Contextual Teaching and Learning) dapat meningkatkan hasil belajar dan aktivitas peserta didik kelas X di MA NU Nurul Huda Semarang.
Tanaman kecombrang (Nicolaia Speciosa) sudah lama digunakan masyarakat baik sebagai bumbu maupun ... more Tanaman kecombrang (Nicolaia Speciosa) sudah lama digunakan masyarakat baik sebagai bumbu maupun obat-obatan. Kegiatan ini memanfaatkan tanaman kecombrang dengan mengekstraknya menjadi pengawet alami pada tahu. Tujuan dari kegiatan IBKIK ini adalah untuk menambah wawasan dan ketrampilan masyarakat dalam aplikasi pengawet alami dari kecombrang pada tahu. Manfaat penerapan teknologi ini dapat meningkatkan keamanan pada produk tahu. Metode yang digunakan dalam kegiatan ini adalah melakukan pembinaan dengan teknik penyuluhan dan pelatihan tentang aplikasi pengawet alami berbahan baku kecombrang pada perajin tahu. Hasil kegiatan penyuluhan dan pelatihan menunjukkan adanya peningkatan pengetahuan perajin setelah penyuluhan, pelatihan dan peningkatan ketrampilan dengan demplot. Peningkatan ketrampilan aplikasi pengawet alami dari kecombrang ditunjukkan dengan melihat keberhasilan aplikasinya pada tahu yang awet hingga 2 hari dan masih memiliki kualitas yang baik. Kesimpulan kegiatan ...
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