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Articles by Indri Juliyarsi
Total Records ( 6 ) for Indri Juliyarsi
  Deni Novia , Sri Melia and Indri Juliyarsi
  Salted eggs in the manufacturing process can be fortified mineral content by utilizing the salting medium containing essential minerals, especially from wood ash and rice husk ash synthetically by a diffusion process. The purpose of this research was different and amounts ash in the process of salting effect on the mineral raw salted egg. This study used a randomized block design with a 2x3 factorial with 3 replications, where the factor A was a type of ash: Husk and wood ash while the B factor was the addition of different amounts of ash that was 1 part, 2 parts and 3 parts. Observations were made on raw salted eggs to albumen (white) pH, ash content, NaCl, P, Ca, Mg and K. Based on the results of the study there was an interaction ash type and ash amount differently to albumen pH, ash content and NaCl, an effect on the type of ash to Ca, Mg and K, affects the ash amount on the Mg content and no real influence on the P content. Utilization of wood ash in salting solution the produce raw salted eggs with a much higher mineral content from of husk ash. The best treatment was the use of wood ash as much as 1 part has been effective in maintaining the albumen pH, salted egg was sintered and minerals that have been optimal.
  Deni Novia , Sri Melia and Indri Juliyarsi
  Background and Objective: Salted eggs are famous for their salty flavour and high NaCl content. The salty taste originates from the salt and ash that are used as a salting medium which will affect the taste and acceptance of salted eggs. The purpose of this research was to evaluate the coating optimization using various ash and salt amounts to vary the mineral content and sensory value of the salted eggs. Materials and Methods: This study used a randomized block design of a 2×3 factorial pattern with three replications, where factor A is the type of ash, namely, either husk ash or wood ash and factor B is the addition of different amounts of salt, specifically, one, two and three parts salt. Observations about raw, salted eggs were made regarding albumen pH and water and ash content, as well as the NaCl, P, Ca, Mg and K content; observations about boiled, salted eggs were made regarding colour, aroma, texture and flavour. Results: This study found a possible inverse relationship between basicity and the amount of salt used in the coating process. The results of the study show that there is an interaction between ash type and the different amounts of salt with the albumen pH, NaCl, Ca, Mg, K content, aroma and texture but no significant effect was observed on colour and taste. Compared to wood ash, the use of husk ash with increased amounts of salt in conjunction with the salted egg coating method can decrease the NaCl and P content of the eggs and enhance the K content, albumen pH, aroma, texture and taste. Conclusion: The treatment of the salted eggs with the husk ash coating method and as much as three parts salt is optimal for producing salted eggs with low NaCl content, high mineral content and preferred sensory properties.
  Deni Novia , Indri Juliyarsi , Afriani Sandra , Yuherman Dan and Rifki Muhammad
  Gambier liquid waste containing tannin compounds were quite high and serves as an antimicrobial agent that will tanning salted eggs so that closed the pores of the egg shell and egg to be durable. This study aims to see the effect of soaking salted eggs in gambier liquid waste remaining effective in improving the quality of salted eggs. This study used a randomized block design with three replicates and ten treatments. The treatment were, A: control (no soaking), B: Immersion 49 h with a gambier liquid waste : distilled water (1:2), C: 25 h (1:2), D: 1 h (1:2), E: 49 h (1:1), F: 25 h (1:1), G: 1 h (1:1), H: 49 h (1:0), I: 25 h (1:0), J : 1 h (1:0). The variables used were water content, bacterial colony forming and shelf life. Results of this study showed a significant (p<0.05) on water content, bacterial colony forming and shelf life. The best treatment inhibiting bacterial growth for longer was salted eggs soaking in gambier liquid waste : water (1:0) 1 h and 25 h with a water content of 62.67%, bacterial colony forming 0.99x105 CFU g-1 and a shelf life 63 days.
  Indri Juliyarsi , Sri Melia and Ade Sukma
  The aim of this research is to find out the effect of interaction and giving; Carboxymethyl cellulose (CMC) and Glycerol toward water quality, pH, density and solubility time at the making of Edible Film Whey Milk. Materials used in this research are 5400 ml whey, 108 gram CMC and 324 ml glycerol. Method used in this research is experimental method using the 3 x 3 factorial pattern of group random design with repeated 3 as the group. The first factor (A) is by giving CMC into whey that consists of A1 = 0.5%, A2 = 1.0% and A3 = 1.5% whereas the second factor (B) is by giving glycerol into whey that consists of B1 = 2.5%, B2 = 3.0% and B3 = 3.5%. In this research, the changing of water quality, pH, density and solubility time from the resulted Edible Film Whey Milk is point to be monitored closely. The result of this research shows that the interaction of CMC and Glycerol gives effect to density but has no effect to water quality, pH and solubility time. The addition of CMC really affects Edible Film Whey Milk’s water quality, density and solubility time. The addition of glycerol affects water quality, density and pH of Edible Film Whey Milk. The best result in the making of Edible Film Whey Milk is at the giving of 1.0% CMC (A2) and 3.0% glycerol (B2).
  Sri Melia , Deni Novia and Indri Juliyarsi
  "Gambir" (Uncaria gambir Roxb) used in this study was taken from 50 Kota Distric, West Sumatera, Indonesia, which was extracted by ethyl acetate. The antioxidant and antimicrobial activities of gambir extract were investigated. The antioxidant activities (IC50) of gambir extracts which were evaluated by DPPH (1,1-diphenyl-2-picrylhydrazil) method, were 25.55 μg/ml and ascorbic acid was used as standard. Disc Diffusion Method was employed to evaluate the antimicrobial activity against some Gram-Positive bacteria (Staphylococcus aureus) and Gram-Negative (E. coli and Salmonella sp). Rendang was made with gambir extracts with level: 0, 0.25, 0.5, 0.75 and 1%. The data obtained were processed statistically, if the treatment shows significant results (p<0.05) then further tested by Duncan's Multiple Range Test (DMRT) with SPSS methods. The organoleptic test showed that addition of gambir extracts in Rendang was not significant (p>0.05) and could extend the shelf-life of Rendang.
  Indri Juliyarsi , Puji Hartini , Yuherman , Akmal Djamaan , Arief , Hendri Purwanto , Salam N. Aritonang , James Hellyward and Endang Purwati
  Background and Objective: Tempoyak is a traditional fermented condiment made from durian (Durio zibethinus) pulp. This condiment is made by mixing the durian pulp with salt and fermenting under partially anaerobic conditions at ambient temperature in a closed container. This study aimed to determine the characteristics of Lactic Acid Bacteria (LAB) in tempoyak from Padang Pariaman District, West Sumatra. Methodology: Experimental methods of measuring the chemical composition of tempoyak; isolation and purification of LAB; characterization of selected isolates; isolation of genomic 16S rRNA; microscopic, macroscopic, molecular identification and determination of antimicrobial action by the agar well diffusion method using E. coli, S. aureus and L. monocytogenes as indicator bacteria. Results: Tempoyak is composed of water, protein, fat and has an acidic taste due to its low pH (3.89) affects the water content (70.21%), protein content (5.04%) and fat content (6.11%). Gram staining showed that the isolated bacteria (bacil) are Gram-positive and catalase-negative. Moreover, antimicrobial activity was tested by the agar well diffusion method using E. coli, S. aureus and L. monocytogenes as indicator bacteria. The largest inhibitory zone was observed between the isolated Tempoyak Original (TO) sample and S. aureus (19.3 mm), followed by TO against L. monocytogenes (17.3 mm) and the smallest inhibitory zone was observed between the TO sample and E. coli (12.3 mm). Conclusion: The length of the PCR amplified DNA fragment was 1482 bp. The sequencing results from the isolated tempoyak TO showed that the LAB isolate was Lactobacillus fermentum strain CAU6337.
 
 
 
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