Chatarina Wariyah

The use of edible film from natural materials in the food industry as food packaging is increasing because it is safer and can reduce exposure to microplastics. Natural materials such as pandan extract and sources of chlorophyll and antioxidants have higher added value as functional foods, but chlorophyll easily degraded. The formation of Zn-chlorophyll complexes can increase chlorophyll stability. In addition, fillers are needed; sweet potato starch can be an alternative filler, but the amount of addition is unknown. This study aims to evaluate the effect of variations in ZnCl2 concentration as an extraction medium and the addition of sweet potato starch to pandan edible film. The stages of making pandan edible film are chlorophyll extraction (ZnCl2 1000, 1250, 1500 ppm), mixing sweet potato starch (3, 4, and 5% w/v), heating, molding, and drying. This study used a Completely Randomized Design (CRD) factorial pattern. The resulting edible film was tested for tensile strength and color and analyzed for chemical water content, chlorophyll content, Zn content, and antioxidant activity. The results showed that the higher the concentration of ZnCl2 and the addition of sweet potato starch, the increased lightness, redness, and water content, but the edible film's chlorophyll content and antioxidant activity decreased. The best edible film made with 1000 ppm ZnCl2 media and the addition of 4% white sweet potato starch with the characteristics of total chlorophyll content of 228.21% db, antioxidant activity of 98.70%, Zn content of 4.33 mg/g, water content of 16.86% wb, lightness 34.92, redness -2.67, yellowness 10.37 and tensile strength 4.99 MPa. Pandanus edible film has the potential to use as biodegradable high fat food packaging.

Aloe vera memiliki sifat fungsional sebagai antioksidan, karena mengandung senyawa flavonoid. Saat ini budidaya tanaman aloe vera ditujukan untuk kosmetik maupun makanan. AloeKu adalah asosiasi petani aloe vera di Grha Sambiroto, Kulon Progo, yang telah mengolah gel aloe vera menjadi minuman gel aloe vera dan es krim, namun penyimpanan produk harus dalam refrigerator. Padahal terdapat produk yang lebih awet seperti permen lunak yang belum dipahami cara pengolahannya. Permen lunak diolah dari gel aloe vera, agar, jeli dan gula, kemudian dikeringkan, sehingga tahan sampai enam bulan dalam kemasan plastik polipropilen. Tujuan kegiatan ini adalah melatih petani tentang teknologi pengolahan permen lunak gel aloe vera untuk komersialisasi. Metode pengabdian diawali dengan koordinasi dengan mitra, kemudian dilakukan pelatihan berupa penyampaian teori dan praktek, evaluasi ketrampilan petani sebelum dan setelah pelatihan berdasarkan korelasi Pearson, monitoring dan pendampingan. Hasil kegiatan menunjukkan bahwa petani terampil melakukan praktek pengolahan dan pengemasan permen lunak ditunjukkan nilai korelasi Pearson 0,8416. Oleh karena itu selanjutnya dibimbing untuk komersialisasi.

Aloe vera gel is known as a source of antioxidants because it contains phenolic compounds from the flavonoid group. However, flavonoids are easily damaged, mainly by heating. Therefore, it is necessary to develop aloe vera gel products that can suppress flavonoid damage without using high temperatures to inhibit antioxidant damage. Ice cream is a frozen food in the form of an emulsion of fat in water. It has a high melting rate to maintain flavonoid resistance during processing. This research aimed to produce aloe vera ice cream with appropriate chemical properties (total solid, sugar content, protein, fat) and physical properties (overrun, melting point) with high and favorable antioxidant activity. The research was carried out in a completely randomized design with two factors, namely the amount of aloe vera gel with variations: 250 g, 300 g, and 400 g, and the concentration of carboxyl methyl cellulose (CMC) stabilizer is 0.3%; 0.5%; 0.7% per total ingredients. Data were processed factorially using SPSS for Windows 19, and differences between samples were calculated using Duncan’s Multiple Range Test. The most preferred aloe vera ice cream was tested for FT-IR absorption bands to determine the functional changes in aloe vera due to the addition of CMC. The results showed that the amount of aloe vera gel had no significant difference in the chemical properties of ice cream and its antioxidant activity. Meanwhile, adding CMC increased total solids, but the sugar content and overrun were lower. Ice cream with the addition of 250-300 g of gel with 0.5% CMC was most preferred, and the presence of hydroxyl groups proved the presence of antioxidant activity in the ice cream according to the standard flavonoid quercetin in the preferred aloe vera samples.

Cassava is a staple food source of carbohydrates that contain high starch levels. However, low amylose starch consumption can result in increased postprandial blood sugar. Therefore, it is necessary to provide food based on cassava, such as dried-growol, which gives a feeling of satiety for a long time and has a prebiotic effect. This research aimed to evaluate the effects of cassava varieties and cooking methods on the resistant starch (RS) content and the prebiotic index of dried-growol produced. This research was carried out in a completely randomized factorial design with two factors, namely cassava variety (M = Mentega, L = Lanting, and K = Ketan) and dried-growol cooking method (Au = Autoclave, ST = Steaming, and PC = Pressure cooker). Dried-growol was processed through preparation, fermentation, boiling, cooling, and drying. The cassava and dried-growol were analyzed for their moisture, starch, amylose, and RS content, while the prebiotic index was analyzed on dried-growol. Prebiotic index testing used two cultures of lactic acid bacteria: Lactobacillus rhamnosus and Lactobacillus plantarum. The results showed that RS levels were only influenced by cassava varieties. Dried-growols from the Lanting variety, cooked with steaming (L-ST) and with a pressure cooker (L-PC), contain high RS, ranging between 22.51 and 27.03 g 100 g-1 dry matter, and have potential as prebiotic food as indicated by the increased viability of L. rhamnosus and L. plantarum bacteria grown in media with cooked dried-growol supplements of L-ST or L-PC, with a prebiotic index between 0.82 and 0.90. Thus, dried-growol has the potential to be a functional prebiotic food that can serve as a staple food that is beneficial for health.

Flavonoid merupakan senyawa antioksidan yang terdapat dalam gel lidah buaya yang bermanfaat bagi kesehatan, karena bersifat hipoglikemik maupun hipolipidemik. Namun konsumsi gel dalam bentuk segar kurang praktis dan tidak disukai, sehingga harus diolah menjadi makanan. Pengolahan minuman gel lidah buaya telah dilakukan oleh Aloe Ku atau asosiasi petani lidah buaya di Ghra Sambiroto, Nanggulan, Kulon Progo, DIY. Produk tersebut diolah melalui tahap pemotongan dan pemanasan, sehingga sifat antioksidatif gel berkurang. Hasil observasi menunjukkan bahwa minuman gel lidah buaya di Ghra Sambiroto aktivitas antioksidannya belum optimal. Tujuan kegiatan ini adalah menerapkan perbaikan pengolahan minuman gel lidah buaya agar aktivitas antioksidatifnya tinggi. Pelatihan dilakukan dengan penyuluhan, praktek, pendampingan, dan evaluasi pengetahuan dan kemampuan. Hasilnya menunjukkan bahwa terdapat peningkatan ketrampilan mengolah minuman gel lidah buaya berdasarkan korelasi Pearson antara 0,7302–0,9467. Minuman gel lidah buaya memiliki karakteristik gula total 13,35%; kekerasan gel dengan gaya yang dapat ditahan 96,25 g/cm2 dan deformasi 2,81 mm serta kemampuan menangkap radikal bebas (Radical Scavenging Activity), RSA) 6,72%.

Aloe vera contains flavonoid compounds with high antioxidant activity in powder form, which is usually affected by the encapsulating agent. Maltodextrin is currently used as an encapsulating agent because of its high solubility, while gum arabic is a viscous substance that increases oxidation resistance. Therefore, this study aimed to produce aloe vera instant powder with a mixture of maltodextrin and gum arabic as an encapsulating agent and evaluate the chemical changes during the preparation of powder with high antioxidant activity. The powder was processed by mixing aloe vera gel with an encapsulating agent of maltodextrin and gum arabic mixture in a ratio of 1/1 with variations of 5%, 10% and 15%. Each sample was dried using a drum dryer at 120°C, 130°C and 140°C. During preparation, the samples were analyzed for their moisture content, phenolic content, flavonoid content and antioxidant activity expressed as DPPH radical scavenging activity. The results showed that the addition of encapsulating agents decreased the moisture content, phenolic content, and flavonoid content of aloe vera gel, however no significant effect (p>0.05) on antioxidant activity. Drying at a higher temperature will produce aloe vera powder with higher antioxidant activity. The aloe vera instant powder which was produced with a 5% encapsulating agent at the drying temperature of 130°C had high antioxidant activity of 26.21±7.58%.

Ghra Sambiroto adalah nama kebun lidah buaya yang terletak di Banyuroto, Nanggulan, Kulon Progo, DIY. Terdapat 2 Ha kebun lidah buaya varietas sinensis dengan ribuan tanaman lidah buaya. Umur panen lidah buaya berkisar antara 8 sampai 24 bulan. Saat ini daun lidah buaya dimanfaatkan sebagai alo vera gel drink dan produk non pangan. Dalam bentuk gel drink, produk lidah buaya sangat disukai, namun proses pengolahan menggunakan panas yang memicu kerusakan antioksidan gel lidah buaya. Kegiatan ini bertujuan untuk diseminasi pengolahan es krim lidah buaya fungsional dengan aktivitas antioksidan tinggi dan cara pengemasannya. Kegiatan dilakukan dengan penyuluhan, praktek pengolahan dan pendampingan. Hasilnya menunjukkan bahwa peserta menjadi paham terhadap manfaat gel lidah buaya untuk kesehatan dan terampil dalam membuat es krim fungsional sampai pengemasannya. Komponen es krim yang dihasilkan adalah jumlah padatan 31,60-37,15%, gula sukrosa 18,54-21,56%,70%, protein 9,20-9,74% dan aktivitas antioksidan dengan nilai Radical Scavenging Activity (RSA) 12,52-14,40 %.

Desa Argodadi terletak di Kecamatan Sedayu, Bantul, Daerah Istimewa Yogyakarta (DIY). Di desa tersebut terdapat kelompok tani lidah buaya di dusun Demangan. Lidah buaya kaya flavonoid yang terbukti berfungsi sebagai antioksidan. Namun pengolahan pada suhu tinggi dapat menurunkan aktivitas antioksidan. Oleh karena itu pengembangan daun lidah buaya sebagai bahan es krim penting dilakukan untuk menyediakan pangan sumber antioksidan. Hasil observasi menunjukkan bahwa kelompok tani di Demangan belum memahami teknologi pengolahan es krim gel lidah buaya dan manfaatnya bagi kesehatan. Tujuan kegiatan ini adalah memberikan pelatihan teknologi pengolahan es krim lidah buaya dan pengemasan. Metode yang digunakan adalah penyuluhan, praktek dan pendampingan. Hasil kegiatan menunjukkan bahwa pengetahuan dan ketrampilan petani dalam membuat es krim lidah buaya dan manfaatnya meningkat nyata setelah pelatihan. Es krim yang dihasilkan memiliki karakteristik total solid 24.47±0.48%, gula total 8,34±0.42% dan aktivitas antioksidasi dengan nilai Radical Scavenging Activity (RSA) 11.05±0.18%, artinya es krim lidah buaya dapat sebagai pangan fungsional yang menyehatkan.

Aloe vera gel has the ability to function as an antioxidant due to its flavonoid content but it cannot be practically consumed in its fresh form. The purpose of this study was to produce aloe vera powder with a high antioxidant activity using maltodextrin and gum arabic as fillers, and performing the drying process in an oven at 50°C. This research was conducted with a completely randomized design with two factors namely the filler type and filler number, the fillers used were varied at 0%, 5%, and 10%. Moreover, the moisture content, total phenol, flavonoid, and antioxidant activity based on the ability to scavenge DPPH (1,1-Diphenyl-2-picrylhydrazil) radicals were determined for both the gel and dried form of the aloe vera. The results showed that the addition of fillers has a significant effect on the antioxidative activity such that more filler content was observed to have led to lower antioxidant activity. The use of 5% (w/w) of maltodextrin and gum arabic was discovered to have produced high antioxidant activity with Radical Scavenging Activity (RSA) of 15.01±1.50% and 14.44±1.58%, respectively. The IC50 value of powder with 5% maltodextrin and 5% gum arabic was found to be 239.20 mg/ml and 256.88 mg/ml, respectively.