Probo Y. Nugrahedi
Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia Email: probo@unika.ac.id

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REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin] Nugrahedi, Probo Y.; Priatko, Caesariana A.; Dekker, Matthijs; Widianarko, Budi; Verkerk, Ruud; Verkerk, Ruud
Jurnal Teknologi Dan Industri Pangan Vol 24, No 2 (2013): 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: 10.6066/7724

Abstract

Glucosinolates (GLSs), health promoting compounds commonly found in Brassica vegetables, were studied during sayur asin fermentation made from Indian mustard (B. juncea). The current preliminary study aims to investigate the changes of glucosinolates content during 3 and 7 days of fermentation in two different media, i.e. coconut water and tajin liquor, and salt concentrations of 2.5 and 10%. The glucosinolates were analysed by HPLC after sample extraction in hot methanol followed by purification and de-sulphation. Results show that sinigrin was the most dominant glucosinolate among others, i.e. gluconapin, glucobrassicin, 4-hydroxy-glucobrassicin, 4-methoxy-glucobrassicin, and neo glucobrassicin, accounting for about 1000 and 4000 µmol/10 g dw in raw Indian mustard. Unfortunately, fermentation has substantially reduced the glucosinolates content in sayur asin. After 3 days of fermentation the sinigrin content was reduced by 95% as compared to that in the raw vegetable. The indole GLSs 4-methoxy-glucobrassicin and neo-glucobrassicin concentration decreased to 80-90% of the fresh materials. However, the decreasing mechanisms as well as factors contributing to the decrease of the glucosinolates could not be explained yet.
USING POPULAR CULTURE’S MEDIA OF INDONESIAN - ENGLISH PICTUREBOOKS AS A WAY OF REACHING MORE VEGETABLE CONSUMING CHILDREN Dukut, Ekawati Marhaenny; Utami, Maya Putri; Nugroho, Adi; Putri, Novitai Ika; Nugrahedi, Probo Y.
Celt (Terakreditasi) Vol 14, No 1 (2014)
Publisher : Soegijapranata Catholic University

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

Abstract

A questionnaire and interview recently given to 5-8 year old children and their parents show that consumption of vegetables is low. One of the factors for the low consumption is due to the lack of creativity in making various menu and creative media to obtain children‟s interest in wanting to consume vegetables. In Indonesia, if young children can be taught to actively use the English language, it will be a great advantage for their future‟s education. Based on these backgrounds, through the various media available in today‟s popular culture, picturebooks that can increase children‟s ability to read English language texts in addition to consume vegetables is created. A picturebook project is regarded highly relevant for teachers who specialize in English language, visual communicative design and food technology. This article shares how with a bilingual picturebook, a reader will know how to pronounce the English language well because there is a phonetic transcription guide provided at the back of the book. Also at the back of the book is a menu for the vegetable that becomes the main character of the book. With this strategy, the book is projected to be popular to readers who want to also create attractive vegetable menus for children. The picturebook that is packed with simple yet interesting visual language is also a way to show how creative one can be in designing lovable vegetable characters. This article discusses the reasonings of creating the picture book.
PERUBAHAN KANDUNGAN KAROTEN DAN AKTIVITAS ANTIOKSIDAN PADA WORTEL (Daucus carota) SELAMA PROSES PEREBUSAN Yudiar, Haniel; Lindayani, Linda; Nugrahedi, Probo Y.
VITASPHERE Vol 2, No 1 (2012)
Publisher : VITASPHERE

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Abstract

Health is one of the main factors contributing to the quality of life. Good health is resulted from various factors. including the quality and quantity of food intake. Many researches show that nutritional factors contribute in the prevention of degenerative diseases, such as heart disease and cancer. Carrot is one kind of root vegetables that widely consumed, contains health promoting compounds. particularly carotenoids. Boiling is one of ca"ot processing methods usually done at household level. The boiling of ca"ot was supposed to influence carotene content of carrot and therefore would change its antioxidant activity. The aim of this study was to study the changes of carotene content and antioxidant activity of carrot during boiling process. The carotene content and antioxidant activity were analyzed by open-column chromatography (OCC) followed by spectrophotometer and by 2,2-diphenylI- picrylhydrazy/ (DPPH) methods, respectively. This study found that carrot boiledfor 24-30 minutes had the highest antioxidant activity. and more than 30 minutes of boiling. the antioxidant activity was decreased. In order to get the highest carotene content and antioxidant activity of boiled ca"ot {with usual shape made in household processing. which is cross-sectional slices with 2-4 mm thickness}. the boiling time therefore should be 24-30 minutes.
REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin] Nugrahedi, Probo Y.; Priatko, Caesariana A.; Dekker, Matthijs; Widianarko, Budi; Verkerk, Ruud; Verkerk, Ruud
Jurnal Teknologi dan Industri Pangan Vol 24, No 2 (2013): 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.2013.24.2.235

Abstract

Glucosinolates (GLSs), health promoting compounds commonly found in Brassica vegetables, were studied during sayur asin fermentation made from Indian mustard (B. juncea). The current preliminary study aims to investigate the changes of glucosinolates content during 3 and 7 days of fermentation in two different media, i.e. coconut water and tajin liquor, and salt concentrations of 2.5 and 10%. The glucosinolates were analysed by HPLC after sample extraction in hot methanol followed by purification and de-sulphation. Results show that sinigrin was the most dominant glucosinolate among others, i.e. gluconapin, glucobrassicin, 4-hydroxy-glucobrassicin, 4-methoxy-glucobrassicin, and neo glucobrassicin, accounting for about 1000 and 4000 µmol/10 g dw in raw Indian mustard. Unfortunately, fermentation has substantially reduced the glucosinolates content in sayur asin. After 3 days of fermentation the sinigrin content was reduced by 95% as compared to that in the raw vegetable. The indole GLSs 4-methoxy-glucobrassicin and neo-glucobrassicin concentration decreased to 80-90% of the fresh materials. However, the decreasing mechanisms as well as factors contributing to the decrease of the glucosinolates could not be explained yet.
USING POPULAR CULTURES MEDIA OF INDONESIAN - ENGLISH PICTUREBOOKS AS A WAY OF REACHING MORE VEGETABLE CONSUMING CHILDREN Dukut, Ekawati Marhaenny; Utami, Maya Putri; Nugroho, Adi; Putri, Novitai Ika; Nugrahedi, Probo Y.
Celt: A Journal of Culture, English Language Teaching & Literature Vol 14, No 1: July 2014, Nationally Accredited
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/celt.v14i1.55

Abstract

A questionnaire and interview recently given to 5-8 year old children and their parents show that consumption of vegetables is low. One of the factors for the low consumption is due to the lack of creativity in making various menu and creative media to obtain children?s interest in wanting to consume vegetables. In Indonesia, if young children can be taught to actively use the English language, it will be a great advantage for their future?s education. Based on these backgrounds, through the various media available in today?s popular culture, picturebooks that can increase children?s ability to read English language texts in addition to consume vegetables is created. A picturebook project is regarded highly relevant for teachers who specialize in English language, visual communicative design and food technology. This article shares how with a bilingual picturebook, a reader will know how to pronounce the English language well because there is a phonetic transcription guide provided at the back of the book. Also at the back of the book is a menu for the vegetable that becomes the main character of the book. With this strategy, the book is projected to be popular to readers who want to also create attractive vegetable menus for children. The picturebook that is packed with simple yet interesting visual language is also a way to show how creative one can be in designing lovable vegetable characters. This article discusses the reasonings of creating the picture book.