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Articles by Tuty Anggraini
Total Records ( 11 ) for Tuty Anggraini
  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.
  Tuty Anggraini , Novelina , Umar Limber and Riska Amelia
  Food with antioxidant is very important to reduce the radical activity can caused oxidative stress. Antioxidant react as scavenger to reduce the radical actions, polyphenols were the common antioxidant in some plants. Colored rice which have some pigment have contribution as antioxidant activity. Red and black pigment on the rice seeds which give color to colored rice were polyphenols. We identified the 1,1-Diphenyl-2-picrylhydrazyl (DPPH), radical scavenging activity, total polyphenol, anthocyanin and protein content of eighteen colored rice from West Sumatra Indonesia, nine red rice cultivar, six black rice cultivar and two white rice cultivar as control. We found that some of the colored rice were polished at various level. The aim of this study was to identifiy the antioxidant activity of colored rice include polished and non polished rice. The result showed that the non polished colored rice have higher antioxidant activity than white rice. A variety of red rice cultivar from Solok Selatan was the best cultivar among other with antioxidant activity 54.2% at concentration 0.25 mg/ml, total polyphenol content 31.3 mg/ml and protein content 7.9%.
  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.
  Fauzan Azima , Tuty Anggraini , Daimon Syukri and Ryan Andri Septia
  Objective: This study aimed to investigate the effects of sodium metabisulfite soaking on the quality of durian seed flour and its application in producing dakak-dakak (West Sumatra’s traditional snack). Materials and Methods: The concentrations of sodium metabisulfite used in this study were: A (0.7%), B (0.6%), C (0.5%), D (0.4%) and E (0%, as control). The parameters observed include water content, ash content, protein content, fat content, carbohydrate content, sulfite residue, flour yield, gelatinization temperature, water absorption, color, oil absorption and product acceptance by sensory analysis. Results: Sodium metabisulfite soaking significantly influenced almost all quality parameters of durian seed flour. The best quality of flour was obtained using formula A with flour yield 21.22%, water absorption 247.42%, water content 8.28%, ash 1.07%, fat 1.15%, protein 2.61%, carbohydrate 87.24%, sulfite residue 62.28 ppm and lightness (77.73). However, with regard to final product acceptance of dakak-dakak based on sensory analysis, formula B was the best. Conclusion: Our results indicated that the use of sodium metabisulfite improved the quality of durian seed flour and the final product of dakak-dakak.
  Tuty Anggraini
  Background and Objectives: Syzygium oleana (S. oleana) is a plant that can potentially serve as a natural food colorant. Anthocyanin present in fruit and red (young) leaves also functions as an antioxidant. The purpose of this study was to obtain information about the antioxidant activity of S. oleana and to measure the total polyphenol and anthocyanin content in its fruits and red leaves using 3 kinds of solvents: Water, methanol and ethanol. Materials and Methods: This study used the exploratory method. The total phenolic content of the S. oleana fruit and leaf extract was measured using gallic acid as a standard. The DPPH was used to measure the antioxidant activities of S. oleana fruit and leaf extracts. Anthocyanin pigment concentration was calculated. Results: The results showed that the antioxidant content is activated up to 3.87, 26.4 and 65.65% with water, methanol and ethanol solvents, respectively. The total polyphenol content in water, methanol and ethanol are 55.37, 78.87 and 122.10 mg mL–1, respectively. Anthocyanin content measured in water, methanol and ethanol are 16.42, 19.20 and 15.16%, respectively. Conclusion: This study suggests that S. oleana can be applied as a food colorant and that the best solvent for extraction is methanol.
  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.
  Tuty Anggraini , Vio Novendra and Novelina
  Background and Objectives: Natural dyes have been used in the food industry and pigments from plants are widely used as such dyes. This research aimed to determine the characteristics of natural dye extracts from the young leaves of Archidendron pauciflorum (A. pauciflorum), Syzygium oleana (S. oleana), Mangifera indica (M. indica), Theobroma cacao (T. cacao) and Cinnamomum burmannii (C. burmannii) and to examine their application as a colourant in jelly drinks. Materials and Methods: The young leaves of A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii were exposed to Folin-Ciocalteu reagents and Diphenyl Pycryl Hydrazyl (DPPH). The method used in this research was exploratory, 5 treatments were performed on young A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii leaf extracts before their subsequent application in a jelly drink. The pH and antioxidant activity were measured, as were the total polyphenol and anthocyanin contents of young leaves of A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii and their subsequent application in jelly drinks. Results: The results showed that the antioxidant activity and total polyphenol content of A. pauciflorum both in extract and jelly drinks were the highest among the young leaves. Values of the anthocyanin content in young leaves of A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii were 17.90±0.03, 19.34±0.02, 74.39±0.07, 26.84±0.01 and 21.61±0.02 mg L–1, respectively, while the anthocyanin contents of jelly drinks made with A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii jelly drinks were 6.90±0.02, 7.39±0.03, 11.79±0.04, 11.79±0.04 and 2.69±0.02 mg L–1, respectively. Conclusion:The young leaves of A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii can potentially be used as colourants in jelly drinks.
  Tuty Anggraini , Neswati and Alfi Asben
  Background and Objectives: This study is the first to explain in detail the process to extract gambir from Uncaria gambir. The aim of this study was to identify the process used to produce gambir. The process is called ‘mangampo,’ which yields dried gambir extracts. This unique traditional process can be useful for researchers to understand the conventional processing of natural resources with beneficial compounds. Materials and Methods: The materials used in this research were the leaves and branches of Uncaria gambir. This study conducted a survey of gambir processing methods in Pesisir Selatan and Lima Puluh Kota, the central regions of gambir production in West Sumatra. Results: The results of this study showed that the procedure of ‘mangampo’ consists of harvesting the leaves and branches, steaming until condensed water appears on the leaves and branches, pressing the steamed leaves and branches, collecting the extract, thickening the extract (until a paste forms), forming the gambir paste and drying the paste. Conclusion: In both regions (Pesisir Selatan and Lima Puluh Kota), the same principle of extracting gambir is used and ‘mangampo’ is a unique traditional method to produce gambir.
 
 
 
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