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PERUBAHAN MUTU DAN UMUR SIMPAN SUP DAUN TORBANGUN (COLUES AMBOINICUS LOUR) DALAM KEMASAN Warsiki, Endang; Damanik, M. Rizal
Jurnal Gizi dan Pangan Vol. 7 No. 1 (2012)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.236 KB) | DOI: 10.25182/jgp.2012.7.1.8-11

Abstract

Torbangun leaves soup is one of the traditional diets commonly consumed by lactating mothers among the Batak society. The soup is believed to increase breast milk production and helps recovery process after the mother giving birth. Unfortunately, until now the soup is only served directly after cooking thereby limits its usefulness. Given the potential of the soup is quite important, the preservation of the cooked soup needs to be done so that the soup can be consumed at anytimeany time. This study aims to determine the shelf life of torbangun soup in a variety of packaging and at various storage temperatures. The soup is stored at three different temperatures (3-5oC, 10-12oC and 27-30oC) and in 3 types of packaging namely polyethylene terephthalate (PET), polypropylene (PP) and cans. Changes in product quality during storage are analyzed and estimated the shelf life of products. The results show that the soup stored at the 3-5oC and 10-12oC has longer shelf life compared to 27-30oC (day 8 vs day 3). In addition, the cans are the best packing among other packaging materials.Key words: torbangun leaf, Coleus amboinicus Lour, soup, shelf lifeABSTRAKSup daun Torbangun torbangun adalah salah satu makanan tradisional yang biasa dikonsumsi oleh ibu menyusuidi kalangan masyarakat Batak. Sup ini diyakini dapat meningkatkan produksi ASI dan membantu proses pemulihan setelah ibu melahirkan. Sayangnya, sampai saat ini sup daun torbangun hanya disajikan langsung setelah dimasak sehingga membatasi kegunaannya. Mengingat potensi sup ini cukup penting, penggunaan bahan pengawet pada sup matang perlu dilakukan agar sup ini dapat dikonsumsi kapan saja. Penelitian ini bertujuan untuk menentukan umur simpan sup torbangun dalam berbagai kemasan dan pada berbagai suhu penyimpanan. Pada penelitian ini sup disimpan pada tiga suhu berbeda (3-5oC, 10-12oC dan 27-30oC) dan di simpan dalam tiga jenis kemasan yaitu polietilen tereftalat (PET), polypropylene (PP) dan kaleng. Perubahan kualitas produk selama penyimpanan dianalisis dan dilakukan perkiraan umur simpan produk. Hasil penelitian menunjukkan bahwa sup yang disimpan pada suhu 3-5oC dan 10-12oC memiliki umur simpan lebih lama diban- dingkan dengan sup yang disimpan pada suhu 27-30oC (8 hari vs 3 hari). Selain itu kaleng adalah kemasan terbaik di antara bahan kemasan lainnya.
CHARACTERIZATION OF CANNED TORBANGUN (COLEUS AMBOINICUS LOUR) LEAF SOUP QUALITY AND ITS TOTAL MIGRATION OF PACKAGING MATERIAL Warsiki, Endang; Damayanthy, Evy; Damanik, Rizal
Journal of Agroindustrial Technology Vol. 19 No. 1 (2009): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Torbangun soup is made by traditionally recipe as Batak cuisine. A packaging technique has applied by canned the soup to produce Torbangun soup for commercially market. An antioxidant is added to prevent rancidity and to prolong shelf life of canned soup. Regarding to quality analysis, the shelf life of canned Torbangun soup is 14 days in room temperature. The effort has been done by storage the product in cool temperature (5 - 8°C and 10 - 12°C) and resulted in longer shelf life until 22 days. In spite of antioxidant adding, pasteurization at temperature of 75°C for 15 minutes prior canned can result on longer shelf life of the soup. However, can is metal and it might some hazard substance migrate into product. The study showed that the amount of the total residue migrate from can into soup is lower than 10 mg/dm2 allowing by the Directive 90/128/EEC for aqueous food simulant. A total migration test using 95% alcohol gave a value of 37.4435 mg/dm2, means higher than that EU standard as 10 mg/dm2. Keyword: Torbangun leaf soup, total migration, canning method
PENENTUAN KODISI PROSES TERBAIK PEMBUATAN BIOFOAM DARI LIMBAH PERTANIAN LOKAL MALUKU UTARA Saleh, Erna Rusliana Muhamad; Assagaf, Muhammad; Rodianawati, Indah; Warsiki, Endang; Wulandari, Nur
Prosiding Semnastek PROSIDING SEMNASTEK 2014
Publisher : Universitas Muhammadiyah Jakarta

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Abstract

Tujuan penelitian ini adalah menentukan kondisi proses terbaik dalam pembuatan biofoam.  Teknikpembuatan biofoam dilakukan dengan metode thermopressing. Selang suhu yang diujikan berkisar150-225oC, sedangkan lama waktu proses diujikan 10-40 menit. Jumlah adonan yang dimasukkanke dalam cetakan dilakukan dengan variasi 40-60 gram. Karakterisasi biofoam pada penelitian inidilakukan secara visual dengan melihat warna dan penampakan biofoam yang dihasilkan. Kondisiproses  terbaik  adalah  adonan  yang  diproses  sebanyak  50  gram  pada  suhu  200oC  dengan  lamaproses 30 menit.
Effects of zinc supplementation on nutritional status and cognition in children S, Retno Asih; Warsiki, Endang; Hidajat, Boerhan
Paediatrica Indonesiana Vol 46 No 2 (2006): March 2006
Publisher : Indonesian Pediatric Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14238/pi46.2.2006.64-70

Abstract

Background Zinc deficiency is common in children in develop-ing countries and data suggests the effects are detrimental towardschildren’s growth and neuropsychologic performance. Results ofmultiple studies which assess these effects have been inconsis-tent.Objective To evaluate the effects of zinc supplementation onnutritional status and cognition in children with zinc deficiency.Methods Forty-six stunted children aged 50-80 months with lowhair zinc levels were randomly assigned to receive either 7.5 mgelemental Zn or placebo twice a week for 3 months. Anthropom-etry and cognition were assessed at the beginning and the end ofthe supplementation period. Differences among both groups foranthropometry and cognition before and after supplementation wereanalyzed with paired t-test. A comparison of different anthropom-etry and cognition among the two groups were analyzed using theindependent t-test.Results There were no significant differences among baselinecharacteristics except on sex distribution.There was a significantdifference in weight for age between the zinc group and placebo[0.28 (SB 0.18) vs 0.09 (SB 0.14); P=0.0001]. Height incrementswere also greater in the zinc group [0.34 (SB 0.15) vs 0.02 (SB0.12); P=0.0001). There was no significant difference betweenweight for height. Intelligence quotient (IQ) measured by theStanford-Binnet test was slightly higher in the zinc group [2.26 (SB3.11) vs 2.00 (SB 2.81], but the difference was not significant ac-cording to sex.Conclusion Zinc supplementation produced highly positive re-sponses in weight for age and height for age increments in chil-dren with zinc deficiency compared with placebo. There was noeffect of zinc supplementation on weight for height index and noneon cognition measured by intelligence quotient (IQ)
KEMASAN ANTIMIKROB UNTUK MEMPERPANJANG UMUR SIMPAN BAKSO IKAN Warsiki, Endang; Sunarti, Titi Candra; Nurmala, Lala
Jurnal Ilmu Pertanian Indonesia Vol. 18 No. 2 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

Active packaging is a technique that can be developed to prolong shelf-life or enhance safety or sensory properties, while maintaining the quality of fresh products inside. This experiment produced active packaging of antimicrobial (AM) film in which an antimicrobial (AM) agent was added into the film (instead of food) and then used it to coat the food product. The AM agents slowly release into the product surrounds, inhibit the growth of microbes thus packing and preserving were done in a single step. Carragenan was chosen as a matrix film with garlic extract as an AM agent. Fish balls were chosen as a product to be coated by this AM film. The study consisted of 2 steps i.e.: (i) prepared AM film, and (ii) coated the fish balls with AM film and then tested the quality during storage. In general, the quality of fish balls before and after storage still meet the SNI 0-3819-1995. In the application, the fish balls with AM film has longer shelf life than that without AM. Further more, the result of organoleptic test on appearance of odor and color showed that the panelists prefered coated fish balls than the uncoated one. The panelist prefered coated fish ball which is stored at 5 and 15°C. 
STABILITAS SENYAWA FENOLIK DALAM EKSTRAK DAN NANOKAPSUL KELOPAK BUNGA ROSELLA PADA BERBAGAI VARIASI pH, SUHU DAN WAKTU Purbowati, Ike Sitoresmi M; Syamsu, Khaswar; Warsiki, Endang; Sri, Herastuti
AGROINTEK Vol 10, No 1 (2016)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2023

Abstract

The extract which is still in liquid form, has several weaknesses, such as unstable in enviroment changes, low flexibility uses and trouble in material handling and transportation.  For these reasons, nanoencapsulation technique using β-siklodextrin as matrix agent is an alternative way. The aims of this research were characterization of total phenols, antioxidant activity of nanoencapsulation and the stability of the extract as well as nanocapsules against the changes of pHs, temperatures and boiling times.  Nanocapsules of roselle extract was containing phenol 4,53 + 0,26 mg/g, anthocyanin 2,99 + 0,18 mg/g, vitamin C 2,77 + 0,04 mg/g and water moisturizer 5,16 + 0,03%, antioxidant activity 49%.  Nanocapsules more resistence against the enviroment changes than the extract itself.  The stability test against the enviroment changes, the nanocapsules form more stable than the extract.  Showed with the slope of linier regression of nanocapsules form for phenols and antioxidant activity, respectively were: 0,111; 1,307 lower than the extract : 2,825; 7,634.  Nanocapsules more resistence against temperature and boiling time than the extract itself.  The stability test against temperature and boiling time, the nanocapsules form more stable than the extract.  Showed with the slope of linier regression of nanocapsules for phenols and antioxidant activity respectively were: 1,3315; 0,3162 lower than the extract : 1,5864; 0,5389
Identified Of Indicator And Material For Product Shelf Life Recorder Smart Label Warsiki, Endang
Indonesian Food Science & Technology Journal Vol 1 No 1 (2017): VOLUME 1, Number (Issue) 1, December 2017
Publisher : Department of Food Science and Technology (THP), Faculty of Agricultural Technology, Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1401.538 KB) | DOI: 10.22437/ifstj.v1i1.5016

Abstract

Shelf life is an important factor in determining the quality and safety of food for consumption. Refrigerator becomes an alternative in extending product shelf life. Shelf life is difficult to be identified if the product stored for too long. Smart label of Time Temperature Indicators (TTI) can record the product shelf life based on its storage time. In this research, identification of indicator and material for smart label development based on liquid diffusion in material was conducted. This study used several types of materials (Buffalo paper, HVS 80 gr, photo paper, concord, drawing paper and cardboard duplex), low viscosity indicators (board-marker ink, stamp, tubs, permanent tattoo and non-permanent tattoos) and high viscosity indicators (cooking oil, lubricant A and lubricant B). The initial phase was characterizations such as grammage, density, mass density and viscosity test aimed to determine the properties of indicators and materials. Identification was implemented by measuring the diffusion length of indicator in the material at 24, 48, 72 and 96 h in temperature of 30.15°C and 50°C for cooking oil, while 30.15°C and 5°C for oil A and B. The slope of diffusion length versus time is called by rate constant (k), where as the slope of ln k versus 1/T is called by activation energy (Ea). Best indicator and the material were selected based on their high value of Ea. Result showed that the ink was not be absorbed during storage due to its high volatility and low viscosity, while cooking oil, lubricant A and lubricant B have specific diffusion length during storage. These indicators and mediums were able to detect up to 4 days of shelf life during storage. Based on activation energy, the most suitable indicator for smart label was lubricant A. The best materials for this label development sequentially from low-to-high activation energy were Buffalo paper, duplex cartons, drawing paper, concord, HVS 80 g and photo paper
The Relationship Between Severity of Attention Deficit Hyperactivity Disorder (ADHD) and Maternal Anxiety Setiawati, Yunias; Mukono, H J; Wahyuhadi, Joni; Warsiki, Endang
Health Notions Vol 2 No 4 (2018): April 2018
Publisher : Humanistic Network for Science and Technology (Address: Cemara street 25, Ds/Kec Sukorejo, Ponorogo, East Java, Indonesia 63453)

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Abstract

Attention deficit hyperactivity disorder (ADHD) is the most common childhood neurobiologic disorder with main  symptom of inattention, hyperactivity, impulsivity and minimal occurrence in two different place settings, for example at home and at school. ADHD disorders will last sustainably from adolescence to adulthood. Mothers of ADHD children tend to be anxious, tired and desperate because they are often blamed by the environment for failing to educate children due to opposing childrens behavior, disobeying orders that result in ADHD children being rejected and experiencing low learning achievement. Mothers are also often must lose his job due to having to take care of his own ADHD child.Methods: Observational analytic study with cross sectional design of 30 mothers of ADHD children aged 6 to 12 years of Bina Karya primary school Surabaya by random sampling method. Assessment of ADHD by mothers using SPAHI (Skala Penilaiana Anak Hiperaktif Indonesia)  and maternal anxiety  assessment using Hamilton Anxiety Rating Scale questionnaire Results: there was significant correlation between maternal anxiety level  and severity of ADHD with score p = 0.003 and r = 0.530 Conclusion: The degree of maternal anxiety is related to the severity of ADHD.   
Ferrous (Ii) Sulphate (Feso4) Indicator Label As Spoiled Meat Detector Warsiki, Endang
Indonesian Food Science & Technology Journal Vol 1 No 1 (2017): VOLUME 1, Number (Issue) 1, December 2017
Publisher : Department of Food Science and Technology (THP), Faculty of Agricultural Technology, Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7430.984 KB) | DOI: 10.22437/ifstj.v1i1.5015

Abstract

Smart packaging is the packaging that can monitor and provide the information about quality of the packed product. This study was aimed to produce a label with indicator ferri sulphate (FeSO4) to detect H2S produced by poultry and to study the color change of the label response to H2S exposure. Preliminary study showed that the best label was obtained with the formula of 3 grams chitosan, 70 ml acetic acid 1%, 30 ml aquadest and 2,5 gram FeSO4. It was also known that H2S concentration increased during storage at room temperature, from 0 ppm at the first hour to 18.3 ppm at 120th hour. There were significant differences in the value of L, a, b and °hue at α = 5%. Lightness value decreased from 34.26 to 7.44 in the end of storage. Value of a changed positively to red color, from 17.17 to 32.45 and value of b turned negative from 51.67 to 10.26. Therefore, °hue showed that at 0-24 hours indicator was in yellow-red zone, at 24-96 hours in red zone and at 120 hours in red-purple zone. Further, the study showed that meat stored in room temperature for 24 hours already spoiled. Microorganism was also detected to grow more during storage. The growth in the beginning was 7 × 105 cfu/gram and became 71.5 × 105 cfu/gram. Based on SNI, the limit for microorganisms is 10 × 105 cfu/gram. Ferri sulphate could be used as spoilage detector by changing the indicator color from yellow-red to dark brown.
The Relationship Between Severity of Attention Deficit Hyperactivity Disorder (ADHD) with Maternal Anxiety Setiawati, Yunias; Mukono, H. J.; Wahyuhadi, Joni; Warsiki, Endang
Health Notions Vol 2, No 4 (2018): April
Publisher : Humanistic Network for Science and Technology

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

Abstract

Attention deficit hyperactivity disorder (ADHD) is the most common childhood neurobiologic disorder with main symptom of inattention, hyperactivity, impulsivity and minimal occurrence in two different place settings, for example at home and at school. ADHD disorders will last sustainably from adolescence to adulthood. Mothers of ADHD children tend to be anxious, tired and desperate because they are often blamed by the environment for failing to educate children due to opposing children's behavior, disobeying orders that result in ADHD children being rejected and experiencing low learning achievement. Mothers are also often must lose his job due to having to take care of his own ADHD child.Methods: Observational analytic study with cross sectional design of 30 mothers of ADHD children aged 6 to 12 years of Bina Karya primary school Surabaya by random sampling method. Assessment of ADHD by mothers using SPAHI (Skala Penilaiana Anak Hiperaktif Indonesia) and maternal anxiety assessment using Hamilton Anxiety Rating Scale questionnaire Results: there was significant correlation between maternal anxiety level and severity of ADHD with score p = 0.003 and r = 0.530 Conclusion: The degree of maternal anxiety is related to the severity of ADHD. Keywords: ADHD, Maternal anxiety