PENGARUH MINUMAN FUNGSIONAL MENGANDUNG TEPUNG KEDELAI KAYA ISOFLAVON DAN SERAT PANGAN LARUT TERHADAP KADAR TOTAL KOLESTEROL DAN TRIGLISERIDA SERUM TIKUS PERCOBAAN

The objective of this research was to evaluate the effect of functional drink that containe soybean flour rich in isoflavone, soluble dietary fiber, and other ingredients on the level of total cholesterol, HDL, LDL, and trigliseride in rat blood serum.  The formulation of functional drink consisted of soybean flour rich in isoflavone (0,115 g), soluble dietary fiber (fibergum) (3 g), vitamine C (0,06 g); sucrosa (6,605 g); aspartam (0,02 g); and flavour (orange) (0,2 g) in 200 ml functional drink.  The total concentration of soybean flour rich in isoflavone, soluble dietary fiber (fibergum), and vitamine C was based on optimation of human need.  Whereas the concentration of sucrosa, aspartam, and flavour (orange) based on organoleptic evaluation.  The result showed that functional drink caused a decrease the level of total blood serum rat colesterol after 1 and 2 month.  The HDL level of serum rat fed with standard ransum contain cholesterol was lower than the rat fed with sandard ransum only after 1 and 2 month because this was probably due to regulation feedback colesterol making in heart by enzim reductase HMG CoA. The functional drink caused decrease HDL level after 2 month . The functional drink also caused decrease the level of LDL and trigliseride after 2 month Keyword: functional drink, soy flour, isoflavon, soluble fiber, cholesterol, triglyserid

食餌ビタミンB6の腸内環境、及び心臓に及ぼす影響に関する栄養学的研究

広島大学(Hiroshima University)博士(学術)Doctor of Philosophydoctora

Pengaruh Sukrosa Terhadap Kandungan Total Fenol Minuman Rempah Tradisional (Minuman Secang)

Secang drink is an Indonesia tradisional drink (from Yogyakarta dan Central Java) there tare made from secang wood (Caesalpia sappan L). In secang drink, we can found another spices, like ginger, clove, sereh, cinnamon bark, kapulaga, and pala. Empirically, the function of secang drink is to take care health, because their bioctive component. The main bioactive component of spices are fenol compound. The fenol compoud can measured with Follin Ciocalteau method. The advantage of Follin Ciocalteau method is give same response to different fenol compound. While the disadvantage is give response to sulfur dioxide and sugar. Except spices, in secang drink contain sugar and salt too, that function to give a delicious taste. The purpose of research is to know the effect of sugar to amount of fenol compoud in secang drink. The amount of fenol compound in secang drink with sugar are 117,972 – 186,055 mg/L. While without sugar are 16,778 – 91,528 mg/L. The incresing of amount of fenol compound in secang drink with sugar because Follin Ciocalteau method to consider sugar is a interference that can give unreal amount of fenol compount. Keywords: sucrose, fenol content, secang drin

Red Ginger oleoresin nanoemulsion characteristics by ultrasonication

Red ginger is a biopharmaceutical plant that is used as herbal medicine. The use of red ginger in the food industry is mainly in an emulsion form, but that is unstable and hydrophobic. The ultrasonication technique could change the emulsion into a nanoemulsion to minimize these disadvantages. This research aimed to determine the effect of ultrasonication on red ginger oleoresin nanoemulsion characteristics. The study used a completely randomized design of 4 treatments based on sonication time (0, 30, 60, and 90 minutes). The study was analyzed by ANOVA Tukey's test at P ≤ 0.05, it showed that ultrasonication affected the characteristics of red ginger oleoresin nanoemulsion. The best result shows that in 90 minutes mixed time with transparent yellow colour. It is soluble in acetone, methanol, ethanol, and aquadest solvents. The best particle size is 572.43±8.72 nm, and antioxidant activity is (IC50) 16.34 ±1.33 ppm.©2022 JNSMR UIN Walisongo. All rights reserved

PENGARUH JENIS KEDELAI DAN JUMLAH AIR TERHADAP SIFAT FISIK, ORGANOLEPTIK DAN KIMIA SUSU KEDELAI

Soybean milk,  a highly nutritious drink especially in protein content, is made ​​from soybean.  Some of the benefits of soybean milk are relatively low price , suitable to be consumed by people with lactose intolerant and for people with diabetes mellitus, favored by children, and easy to manufacture.  Soybean milk quality is determined by the type of soybeans and the amount of water used to dilute.  The research objective was to determine the influence of the type of soybeans (Edamame var. Ryoko, Import, and Local var. Willis) and the amount of water (8, 10, 12 parts) on physical, sensory, and chemical characteristic of soybean milk.  The study was conducted in a complete randomized block design with three replicatations, and replication used as a group.  The data were analyzed using analysis of variance to determine various error estimators and further tested using Duncan's test find whether there is a difference between treatments.  The result showed that viscosity of soybean milk did not influence by the type of soybean but it is influenced by the amount of water. The interaction between the type of soybeans and the amount of water did not affect the organoleptic properties (color, aroma, and taste) of soybean milk. Keywords: milk, soybean, sensory properties, water dilution

Red Ginger oleoresin nanoemulsion characteristics by ultrasonication

Red ginger is a biopharmaceutical plant that is used as herbal medicine. The use of red ginger in the food industry is mainly in an emulsion form, but that is unstable and hydrophobic. The ultrasonication technique could change the emulsion into a nanoemulsion to minimize these disadvantages. This research aimed to determine the effect of ultrasonication on red ginger oleoresin nanoemulsion characteristics. The study used a completely randomized design of 4 treatments based on sonication time (0, 30, 60, and 90 minutes). The study was analyzed by ANOVA Tukey's test at P ≤ 0.05, it showed that ultrasonication affected the characteristics of red ginger oleoresin nanoemulsion. The best result shows that in 90 minutes mixed time with transparent yellow colour. It is soluble in acetone, methanol, ethanol, and aquadest solvents. The best particle size is 572.43±8.72 nm, and antioxidant activity is (IC50) 16.34 ±1.33 ppm.©2022 JNSMR UIN Walisongo. All rights reserved

Red Ginger oleoresin nanoemulsion characteristics by ultrasonication

Red ginger is a biopharmaceutical plant that is used as herbal medicine. The use of red ginger in the food industry is mainly in an emulsion form, but that is unstable and hydrophobic. The ultrasonication technique could change the emulsion into a nanoemulsion to minimize these disadvantages. This research aimed to determine the effect of ultrasonication on red ginger oleoresin nanoemulsion characteristics. The study used a completely randomized design of 4 treatments based on sonication time (0, 30, 60, and 90 minutes). The study was analyzed by ANOVA Tukey's test at P ≤ 0.05, it showed that ultrasonication affected the characteristics of red ginger oleoresin nanoemulsion. The best result shows that in 90 minutes mixed time with transparent yellow colour. It is soluble in acetone, methanol, ethanol, and aquadest solvents. The best particle size is 572.43±8.72 nm, and antioxidant activity is (IC50) 16.34 ±1.33 ppm.©2022 JNSMR UIN Walisongo. All rights reserved

STUDI IN VIVO PRODUK SEREAL DARI TEPUNG BEKATUL DAN TEPUNG UBI JALAR SEBAGAI PANGAN FUNGSIONAL

Rice bran has been known to contain bioactive components, namely oryzanol which has some  effects of improving human health, one of these effects is to lower cholesterol content.  The use of rice bran flour as subtitued ingredient on cereal products with 50% rice bran flour, 50% sweet potato flour, 40% tapioca flour, 10% modified starch, 8% sugar, 8% milk powder, 4% cocoa powder, 2,8% salt and 0,5% baking soda composition.  This study was aimed to determine the effect of rice bran flour in cereal product on blood cholesterol levels of rats.  The results showed that cereal product was able to lower LDL cholesterol levels on rat’s blood, each at 57 mg/dl and 10 mg/dl, and increased HDL cholesterol and triglyceride rat’s blood for 24 mg/dl and 107 mg/dl respectively. Keywords: product cereal, rice bran, cholestero

Potensi Susu Kedelai Asam (Soygurt) Kaya Bioaktif Peptida Sebagai Antimikroba

The research objective was to get the starter type and the fermentation time to produce soygurt that have a high peptide bioactive that functions as an antimicrobial. The study was conducted in a complete randomized block design with two replicates. The first factor is the starter types, which consists of 3 levels, 2 market starter (cimory and king yogurt) and 1 mixed starter. The second factor is the fermentation times, which consists of 3 levels, 9 hours, 12 hours, and 15 hours. The data obtained were analyzed by analysis of variance to get various error estimators and tests of significance by Duncan's test further to determine whether there is a difference between treatments. Two market starter (cimory and king yogurt) and 1 mixed starter did not produce peptide bioactive compounds . It is suspected microbes contained in the market starter cimory (S.thermophilus and L.delbrueckii ssp . Bulgaricus ), the market starter king yogurt (L.bulgaricus) and mixed starter (S.thermophilus and L.bulgaricus) did not produce peptide bioactive compounds. The inhibition effect of the test bacteria (E. coli and S. aureus) occurs due to the production of lactic acid and hydrogen peroxide during the fermentation process . The greatest inhibition shown by soygurt of the market starter cimory with a reduced number of cells in both types of test bacteria (E. coli and S. aureus) at 6 and 5 log cycles . Mixed starter has the lowest pH and the highest total acid than the marker starter cimory and king yoghurt. The starter types and the fermentation times were no significant effect on total dissolved solids of soygurt. The levels protein of soygurt, respectively 1.38 %, 1.48 %, and 1.68 (cimory, king yogurt, and mixed starter), while the fat content of soygurt 1.04%, 1.28 %, and 1.58% (cimory, mixed starter, king yoghurt) Keyword: soygurt, peptide bioactive, antimicrob

PENINGKATAN NILAI TAMBAH PRODUK KAKAO DI DESA SUNGAI LANGKA KABUPATEN PESAWARAN

Agribisnis kakao di Kabupaten Pesawaran masih menghadapi berbagai masalah kompleks antara lain rendahnya produktivitas kakao, mutu produk masih rendah, dan belum adanya nilai tambah produk kakao. Hilirisasi produk olahan berbasis kakao belum dilakukan masyarakat secara mandiri.  Masyarakat menjual hasil panen biji kakao ke BUMD Aneka Usaha Laba Jaya Utama Pesawaran untuk mengolah biji kakao menjadi kakao bubuk.  Persoalan yang terjadi adalah harga bubuk kakao yang tinggi, sehingga apabila KWT Mawar Indah ingin mengolah kembali bubuk kakao tersebut dibutuhkan biaya produksi yang lebih besar dan menjadi tidak ekonomis.  Peningkatan ekonomi petani dapat dimulai meningkatkan nilai tambah dari produk kakao.  Petani perlu ditingkatkan keterampilan dalam memproduksi kakao menjadi produk olahan bernilai ekonomi tinggi.  Tujuan kegiatan pendampingan kepada masyarakat adalah meningkatkan pengetahuan Kelompok Wanita Tani kakao mengenai peningkatan nilai tambah produk kakao dan peningkatan keterampilan Kelompok Wanita Tani membuat produk olahan kakao menjadi chocobar/milk chocolate. Pelaksanaan kegiatan Pengabdian kepada Masyarakat menggunakan konsep PRA, branstroming, sistem pembelajaran dua arah (pedagogy), penyuluhan, praktik, simulasi dan pendampingan masyarakat secara intensif.  Pelaksanaan kegiatan terdiri dari : a) penyampaian materi peningkatan nilai tambah produk olahan sesuai dengan standar good manufacturing practise, b) bimbingan teknis produk olahan kakao berupa choco bar/milk chocolate, pendampingan intensif pada sisi packaging. Pada setiap pelaksanaan kegiatan dilakukan evaluasi yang fungsinya untuk menilai capaian kinerja.  Evaluasi terdiri dari evaluasi awal, produk, dan akhir.   Kegiatan dilaksanakan selama 6 (enam) bulan.  Lokasi pelaksanaan kegiatan terpusat di desa sentra budidaya kakao Desa Sungai Langka Kabupaten Pesawaran.   Jumlah peserta 14 orang yang terdiri dari 12 Kelompok Wanita Tani dan 2 tenaga PPL Desa Sungai Langka. Kegiatan pengabdian kepada masyarakat (PKM) memberikan kesimpulan: pertama peningatan pengetahun kelompok wanita tani sangat signifikan setelah diberikan pelatihan mengenai peningkatan nilai tambah produk kakao menjadi 86%.  Selanjutnya kemampuan kelompok wanita tani dalam memproduksi produk olahan kakao sangat baik yaitu mampu membuat produk choco bar/ milk chocolate sesuai dengan SOP