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Articles by Rina Yenrina
Total Records ( 9 ) for Rina Yenrina
  Rina Yenrina , Fauzan Azima , Dini Rasjmida and Windasari Eka Safitri
  This research aimed to study the effects of adding sesame filtrate on physico-chemical properties and to determine the level of acceptance of panelists on organoleptic properties of tree saga bean milk. This experiment was arranged in Completely Randomized Design (CRD) with five treatments and three replications. The treatments were: A (Without addition of sesame filtrate), B (Addition 10% sesame filtrate), C (addition 20% sesame filtrate), D (Addition 30% sesame filtrate) and E (Addition 40% sesame filtrate). Analysis of raw materials (tree saga beans) and tree saga beans milk consist of proximate analysis, total solids, ash content, protein content, calcium content, fat content, pH, viscosity, density, total plate count, amino acid content and organoleptic test. The results showed that the addition of sesame filtrate had given significant effects on total solids, ash, calcium content, fat content, pH, viscosity and density. However, there was no significant influence on protein content. The results of organoleptic test had shown that treatments C, D and E were the preferred products by panelists. Product E was the best product based on organoleptic test with average value of total solids (23.78%), ash content (2.92%), calcium content (0.324%), protein content (5.48%), fat content (10.54%), pH 6, 77, viscosity 2.0 dPas, density 1.035 kg/L and score of amino acid 46%.
  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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