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Articles by Kesuma Sayuti
Total Records ( 13 ) for Kesuma Sayuti
  Yelsi listiana Dewi , Ahadiyah Yuniza , Nuraini , Kesuma Sayuti and Maria Endo Mahata
  Background and Objective: In certain coastal areas of Indonesia, Sargassum binderi drifts to the shore because of ocean waves and because people do not use it, becomes useless waste. This seaweed could potentially be used as feed for laying hens because certain bioactive compounds in seaweed, such as alginate, fucoidan, fucoxanthin and poly-unsaturated fatty acids (PUFA), are useful for poultry health. High salt content is a problem with using Sargassum binderi as poultry feed because it causes diarrhea and death in poultry. Therefore, the salt content of Sargassum binderi should be reduced before it is fed to poultry. The purpose of this study was to reduce the salt content of Sargassum binderi for use as feed for laying hens. Materials and Methods: The experiment was arranged in a completely randomized design with Sargassum binderi immersed in flowing river water for durations of 0, 3, 5, 7, 9, 11, 13, 15, 19, 21 and 23 h, each treatment was repeated 3 times. The measured variables were salt, crude protein, total dry matter, organic matter and ash. Results: The results showed that the different immersion durations of Sargassum binderi in flowing river water significantly affected (p<0.05) the reduction of salt, total dry matter and ash content and also significantly affected (p<0.05) the increase in organic matter and crude protein. Conclusion: The immersion of Sargassum binderi in flowing river water for 15 h was the best treatment to lower salt, total dry matter and ash and to increase the organic matter and crude protein content.
  Kesuma Sayuti , Nurhaida Hamzah , Tuty Anggraini and Nursyafrina Andesta
  The aim of this research was to show the effect of temperature and drying time on reddish grey fruit instant powder. Completely randomize design with 2 factors had been used. The factors were drying temperature, A (A1 = 60oC and A2 = 70oC) and drying time, B (B1 = 3 h and B2 = 4 h). The result showed, the drying at temperature 60oC during 3 h was the best product. The composition of the instant powder are 5.76 mg/100 g vitamin C; 4.54% moisture content; 8.50% water-insoluble compound; 28.06% sugar content; 0.52% crude fiber and 0.24% total anthocyanin. The value of liquor color is 4.09, flavor is 3.33 and taste is 3.45.
  Kesuma Sayuti , Deivy Andhika Permata and Tuty Anggraini
  Utilization of mulberry leaves have the potential ability to be developed, especially for diabetics group. From the previous research proved that mulberry leaf extract and the instant powder had inhibitory activity against alpha-glucosidase enzyme. In this study, it had been observed the nutritional value and alpha-amylase inhibitory activity on cookies made from addition of Mulberry leaf and the extract. The formulation of the cookies using "trial and error". The treatment used is the addition of mulberry leaves (10, 20 and 30%) and the addition of the extract (10, 20 and 30%). The collected data were sensory evaluation, nutritional value, tannins and inhibitory activity against alpha-amylase enzyme. The results showed that Mulberry leaf addition up to 20% and the extract addition up to 30% were acceptable by the panelist. The cookies contain: 3.19%±0.11 up to 3.64%±0.03, moisture content, 2.63%±0.04 up to 2.94%±0.01 ash content, 6.75%±0.37 up to 8.41%±0.42 protein content, 9.54%±0.73 up to 15.27%±0.74 fat content, 71.26%±0.86 up to 76.42%±0.98 carbohydrate, 0% up to 2.40%±0.15 tannin. Inhibitory activity alpha-amylase on cookies made from mulberry leaf extract 10, 20 and 30% were 46.56%±0.94; 95.57±0.25% and 75.74%±0.82, respectively. Inhibitory activity alpha-amylase on cookies made from mulberry leaf 10, 20 and 30% were 50.82%±0.47; 76.89±0.57% and 48.96%±0.70, respectively.
  Deivy Andhika Permata , Kesuma Sayuti and Effendi
  Guava leaves contained bioactive component like flavonoid had not been used optimally, so it is important to process the guava leaves to be a new product. Stability of the flavanoid is influenced by temperature. This study was carried out to make jelly candy from guava leaves as the raw material, using variation of the cooking temperature at 50, 60 and 70°C. The result showed that the temperature of cooking had a statistically significant effect on the moisture content, total phenols and IC50 but had no significant effect on the ash content, Aw, reducing sugars, sucrose, total plate count and total mold/yeast. Based on sensory evaluation it can be concluded that the use of cooking temperature 60°C is the best product.
  Effendi and Kesuma Sayuti
  Food consumption has affected directly to human qualities. This study was carried out by using the data from “BPS” Indonesia. The data was analyzed by using a Pearson Correlation and paired t-test. The results shows that there is no significantly difference between energy consumption and proportion of food expenditure (r = 0.105 and p = 0.334); protein consumption and proportion of food expenditure (r = 0.129 and p = 0.234); but there is correlation between energy consumption and protein consumption (r = 0.892; p = 0.00). The correlation is very strong. By using the paired t-test it can be seen that proportion of food expenditure with energy consumption (p = 0.00) and energy consumption by consumption of protein (p = 0.00) were statistically significantly different, but the proportion of food expenditure with consumption of protein (p = 0.190) were not statistically different.
  Rina Yenrina , Kesuma Sayuti and Rizky Astricia Putri
  It has been reported that the leaves of the soursop contains acetogenin that have the potential to inhibit the growth of cancer cells. Soursop leaves has not been used optimally, nowadays its leaves have only processed into tea or in capsules for drug treatment and also just to keep the body stamina. In this study had been tried to make Jelly Candy from the leaves, but there are weaknesses in flavor and taste. This study used a completely randomized design (CRD) consist of 5 treatments and 3 replications. Data were analyzed statistically used ANOVA and followed by Duncan’s New Multiple Range Test (DNMRT) at 5% significance level, the treatment were addition of soursop fruit extract as follows: A (0%), B (10%), C (20%), D (30%) and E (40%). Antioxidant activity was analyzed using DPPH method and bioactivity using Brine shrime Lethality Test (LC50). The results showed that the addition of the soursop fruit extract had significant effect on the antioxidants activity and bioactivity in the product was weak (LC50>1000 μg/mL).
  Rina Yenrina , Kesuma Sayuti , Reno Tisna Maharani and Dini Rasjmida
  This research was conducted at the Agricultural Biochemistry, Chemistry and Food Nutrition and Agricultural Process Engineering Laboratory, Faculty of Agricultural Technology, Andalas University, Padang. The purpose of this research was to know acceptability and antioxidant activity of vegetable leather. Completely Randomized Design (CRD) with 6 treatments and 3 replications was used to analyze the data. The treatments are strawberry addition of 0, 15, 20, 25, 30 and 35%. The result of this study: (a) Organoleptic: addition 30% strawberry is the most preferred formula with a percentage like and really like of its color is 40%, aroma 30%, taste 65% and texture 50%; (b) Chemical properties analysis: moisture content of 13.52 and 8.75% ash, antioxidant activity 40.04%, alkaloids (+), 1.317% crude fiber. Addition of strawberry in making vegetable leather of soursop leather and seaweed gives a significant effect on the moisture content, antioxidant activity and crude fiber content. Also, it is not significant for alkaloids content.
  Rina Yenrina , Kesuma Sayuti and Reno Tisna Maharani
  This research study was conducted at the Agricultural Biochemistry, Chemistry and Food Nutrition and Agricultural Process Engineering Laboratory, Faculty of Agricultural Technology andalas University in Padang. A Completely Randomized Design (CRD) with 6 treatments and 3 replications was used to analyze the data. The treatments included the addition of strawberry at levels of 0, 15, 20, 25, 30 and 35%. The organoleptic addition of 25% was the most preferred formula based on its color (45%), aroma (75%), taste (65%) and texture (60%). The moisture content was 20.15%, the ash content was 4.38%, the beta-carotene content was 1989 μg/100 mlL, alkaloids were positive and the coarse fiber content was 6.57%. The addition of strawberry to vegetable leather of gotu kola leaf and seaweed had a significant effect on the moisture content, antioxidant activity, beta-carotene and crude fiber content but was not significant for ash content and alkaloids.
  Rina Yenrina , Kesuma Sayuti and Tuty Anggraini
  Background: The colors of Asian melastome fruit, Java plum rind and Mangosteen rind range from red to dark purple. These fruits are also rich in anthocyanins, making them useful as natural colorants. Materials and Methods: In this study, it was evaluated that the color and antioxidant activity of jams produced with different concentrations of juice extracted from these fruits. The juice extracts were added at concentrations of 6, 8, 10 and 12% during the production of sugar palm fruit jam. Results: Analysis of sugar palm fruit jam with added juice from Asian melastome fruits, Java plum rinds and Mangosteen rinds produced colors with 0hue values of 6.90-14.00, 1.43-12.87 and 20.97-32.33, respectively and anthocyanin levels of 3.50-8.57, 3.28-11.19 and 1.61-3.73 mg L–1, respectively, the total phenol levels of 1.20-1.60, 1.32-1.94 and 0.83-3.51%, respectively. The antioxidant activity for each treatment exceeded 5,000 ppm, indicating a lack of activity. Conclusion: These results show that the addition of different amounts of natural colorants significantly affected the color of sugar palm fruit jam, as well as the total phenol and anthocyanin levels but did not improve antioxidant activity.
  Kesuma Sayuti , Rina Yenrina and Tuty Anggraini
  Background: Sugar palm fruit contains galactomannan which has the potential to be used as raw material for making jam. In this study, natural colorants from Asian melastome fruit, Java plum fruit rind and Mangosteen fruit rind were added to sugar palm fruit pulp for making jam. Materials and Methods: This study used an experimental design with 3 natural colorants where each colorant had 4 treatments of 6, 8, 10 or 12%. Results: The addition of different natural colorants had a significant effect on the characteristics of sugar palm fruit jam. Chemical analysis of the jam with the addition of Asian melastome fruit juice, Java plum rind and Mangosteen fruit rind was as follows: Moisture content (21.81-30.56, 31.82-38.43 and 15.30-26.18%), water activity (0.59-0.67, 0.62-0.80 and 0.63-0.73), total dissolved solids (50.00-67.50, 57.5-62.33 and 63.33-72.17%), ash content (0.02-0.11, 0.23-1.57, 0.075-0.087%), pH value (3.43-3.45, 3.12-3.61 and 3.31-3.35), total sugar (18.03-35.67, 22.40-50.36 and 47.75-53.23%), dietary fiber (7.10-8.89, 7.37-8.38 and 3.80-8.34%) and crude fiber (4.05-4.41, 1.53-2.85 and 1.24-2.66%). Conclusion: The addition of Asian melastome fruit juice, Java plum rind and Mangosteen fruit rind had a significant effect on the characteristics of sugar palm fruit jam. All of the jams made from natural colorants were considered acceptable by panelists.
  Rina Yenrina , Kesuma Sayuti , Kohei Nakano , M. Thammawong , Tuty Anggraini , Khandra Fahmy and Daimon Syukri
  Background and Objective: A previous study showed that anthocyanins are present in Asian melastome fruit, java plum fruit rind and mangosteen fruit rind, as well as the juices from these fruits, but these juices impart different colors when added to "kolang-kaling" jam. This study was conducted to identify 3 types of anthocyanin, Pelargonidin-3-glucoside chloride, malvidin-3-5-diglucoside chloride and cyanidin-3-0-glucoside chloride, in Asian melastome fruit, java plum fruit rind, mangosteen fruit rind and in "kolang-kaling" jam made with juice from these fruits and rinds. Materials and Methdos: Pelargonidin, malvidin and cyanidin content in the fruits and rinds was analyzed using a Thermo Ultimate 3000 HPLC with a CD-C18, 3 μm Cadenza column at a column temperature of 35°C. Results: The fruits and rinds did not contain pelargonidin-3-glucoside chloride, whereas, malvidin-3-5-diglucoside chloride was found only in java plum fruit rind and cyanidin-3-0-glucoside chloride was present only in Asian melastome fruit. Conclusion: The cyanidin-3-0-glucoside chloride and malvidin-3-5-diglucoside chloride contents increased linearly with addition of increasing amounts of juices from these fruits or rinds during "kolang-kaling" jam production.
  Tuty Anggraini , Yulita Kurniawan , Rina Yenrina and Kesuma Sayuti
  Background and Objective: The addition of ‘jamblang’ peel could increase the beneficial properties of ‘Kolang-kaling’ jam, including antioxidant activity. This study was conducted to evaluate the effect of ‘jamblang’ peel and citric acid addition on the antioxidant activity of ‘Kolang-kaling’ jam. Materials and Methods: A factorial design with a completely randomized design that considered 2 factors was used. Factor A was addition of ‘jamblang’ peel, at four concentrations: A1 (10%), A2 (15%), A3 (20%) and A4 (25%) and factor B was the addition of citric acid at three concentrations: B1 (0.2 g), B2 (0.3 g) and B3 (0.4 g). ‘Kolang-kaling’ jam with the various additions was analyzed for total phenol and total anthocyanin content, as well as antioxidant activity (IC50). Results: The addition of ‘jamblang’ peel and citric acid significantly (p<0.05) and synergistically (p<0.05) increased the total phenol and anthocyanin content of ‘Kolang-kaling’ jam in a dose-dependent manner. Meanwhile, the IC50 of the jam dose-dependently decreased with ‘jamblang’ peel and citric acid addition and was negatively correlated with total phenol content (r = -0.881) and anthocyanin levels (r = -0.683). Conclusion: The highest antioxidant activity, (1,376 ppm) was seen in jam production with 25% ‘jamblang’ peel and 0.4 g citric acid. Anthocyanin had a stronger effect on antioxidant activity than did citric acid. Although the antioxidant activity in ‘Kolang-kaling’ jam was relatively weak even with ‘jamblang’ peel and citric acid supplementation, this food still could be used as an antioxidant substance.
  Kesuma Sayuti , Rina Yenrina , Cesar Welya Refdi and Prima Yaumil Fajri
  Background and Objective: Adenine, guanine, xanthine and hypoxanthine (inosine) are purine bases. Hyperuricemia results if blood uric acid levels are higher than normal. Arthritis or gout will occur if the blood uric acid concentration is high, causing the deposit of uric acid crystals. Each purine base has a different effect on the kidney and can increase the uric acid levels or the formation of crystals. The aim of this study was to determine the total purine, adenine, guanine, xanthine and hypoxanthine contents in various Indonesian foods as a reference for food menu preparation for hyperuricemia sufferers. Materials and Methods: Total purine and purine base amounts were determined by high performance liquid chromatography (HPLC) using a Hitachi Gel 43013-N column with a 4×150 mm column length and a 260 nm Ultra Violet detector. Results: The highest total purine content in animal source foods was found in chicken intestine, followed by cow intestine and goat intestine. For plant source foods, the highest purine content was found in string beans, followed by cauliflower and soybeans. The highest hypoxanthine content in animal source foods was observed in beef, followed by cow intestine and goat intestine. The highest adenine content was observed in chicken intestine, followed by goat intestine and cow lung. The plant source foods with the highest hypoxanthine contents were cauliflower, followed by soybeans and jengkol. The highest adenine contents were found in string beans, cauliflower and melinjo leaves. Processing decreased the purine content of foods. Conclusion: Foods that contain high levels of purine, such as chicken intestine, cow intestine, goat intestine, string beans, cauliflower and soybeans, should be avoided or reduced in the diets of people with hyperuricemia. Processing can be a solution to reduce the purine content in foods.
 
 
 
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