Agus Slamet's research while affiliated with Universitas Negeri Yogyakarta and other places

A popular and nutrient-rich fish jelly product called milkfish meatballs also includes saturated fatty acids and amino acids that are linked to an increased risk of cardiovascular disease. The goal of this study was to create milkfish meatballs with the best and desired chemical, physical, amino acid, fatty acid, and cholesterol profiles by adding legume protein isolate. The study's nine treatments included milkfish meatballs with soy protein isolate, sword kara protein isolate, and cowpea protein isolate added in amounts of 0%, 15%, and 30%, respectively. The produced meatballs underwent physical (texture, folding test, color test), chemical (proximate), and preference analysis. After analyzing the fatty acid profile, amino acid profile, and cholesterol before and after in vitro digestion, the two most popular treatments (milk meatballs with the addition of sword kara protein isolate/cowpea protein isolate or milkfish meatballs with the inclusion of sword kara protein isolate) were chosen. The milkfish meatballs that received the best treatment were those with the addition of 15% soy protein isolate and 30% swordfish protein isolate, with ratios of omega-6 to omega-3 of 2.176 and 1.811, respectively, and ratios of arginine to lysine of 1.49 and 0.99, respectively. This study's findings suggest, milkfish meatballs with the addition of 30% karapel protein isolate have the best preference value and the ability to serve as a functional diet to prevent hypercholesterolemia

Geblek is one of the traditional foods from Kulon Progo Regency, Yogyakarta, Indonesia. The aim of this research was to determine how cooking methods and the addition of dumbo catfish bone flour affect the calcium and phosphorus content, sensory assessment, and chemical qualities of a specific Geblek product. A completely randomized design (CRD) was used for the test design. Steamed and presto cooking methods were used. The incorporation of dumbo catfish bone flour as follows (0%, 5%, 10%, and 15%). The criteria measured were calcium and phosphorus contents, water, ash, protein, fat, and carbohydrate and also the sensory assessment examined. The results indicated that the best quality of geblek was created using the steamed cooking technique and the inclusion of dumbo catfish bone flour at 10% concentration. The characteristics of geblek are as follows water content 33.82% w/w, ash content 5.50% w/w, protein content 4.45% w/w, fat content 8.12% w/w, carbohydrate content by different 48.19% w/w, calcium content 5.52%, phosphorus content 6.47% and accepted by panellists. It can be used as an alternative of dietary intake that can satisfy all of our nutritional demands.

The aims of this to analyze the effect of the marketing mix of product, price, promotion, place, process, people, and physical evidence on the buying decision of processed food products at Erista Garden in Yogyakarta. This study focus on the Erista Garden’s product which developed by using sprouts-microgreens into a variety of rice-based functional foods. This study used a quantitative descriptive approach, using a descriptive test using SPSS statistics. The samples size is 55 respondents obtained by using non-probability sampling technique with accidental sampling. The results showed that the factors of product, price, promotion, place, process, people, and physical evidence are important determinants when buying processed food products at Erista Garden in Yogyakarta. The dominant factor influencing the decision to buy a product of Erista Garden in Yogyakarta, product quality that is beneficial to health and also relate to consumer tastes.

Umbi gembili adalah sejenis umbi-umbian inferior yang saat ini konsumsinya berkurang bahkan mengalami penurunan, masyarakat belum mengetahui bahwa umbi gembili (Dioscorea esculenta) memiliki kandungan inulin bersifat hipolipidemia. Pembuatan bubur instan gembili dengan penambahan isolat protein koro pedang (Canavalia ensiformis) diharapkan dapat menurunkan kadar kolesterol dengan cara memperbaiki inulin. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian bubur instan terhadap profil lipid (kolesterol, trigliserida, HDL, dan LDL) tikus Sprague-Dawley. Induksi hiperkolesterolemia dilakukan dengan pemberian lemak babi, kolesterol, pakan ayam broiler dan asam folat pada tikus putih jantan. Rancangan penelitian ini adalah penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan pre-post test yang diterapkan pada 30 tikus putih jantan hiperkolesterolemia yang dibagi menjadi 5 kelompok perlakuan yaitu 2 kelompok kontrol dan 3 kelompok dengan pemberiankan bubur instan sebanyak 40,5 mg, 81,0 mg, dan 121,5 mg/200 g BB tikus selama 28 hari. Penentuan kadar kolesterol total, dan trigliserida melalui metode CHOD-PAP dan GPO-PAP. Analisis data menggunakan paired test dan One Way ANOVA yang dilanjutkan dengan uji DMRT pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan bubur instan terbaik adalah bubur instan dengan variasi tepung gembili 90% dan isolat protein koro pedang 10% pemberian bubur instan dosis 40,5 mg/200 g BB, 81 mg/200 g BB dan 121,5 mg/200 g BB selama 28 hari dapat menurunkan kadar kolesterol total, trigliserida, LDL, dan meningkatkan kadar HDL tikus hiperkolesterolemia secara signifikan. Pada penelitian ini dapat disimpulkan bahwa bubur instan gembili dengan penambahan isolat protein koro pedang 10% berpotensi sebagai pangan fungsional untuk mencegah hiperkolesterolemia dengan nilai kesukaan terbaik.

Bubur instan merupakan bubur yang telah mengalami proses pengolahan lebih lanjut sehingga dalam penyajiannya tidak diperlukan proses pemasakan. Penyajian bubur instan dapat dilakukan hanya dengan menambahkan air panas. Pemanfaatan beras merah, labu kuning dan kacang tunggak sebagai bahan baku pembuatan bubur instan merupakan alternatif diversifikasi pangan instan yang mempunyai sifat fisik, kimia yang memenuhi syarat dan disukai panelis. Rancangan penelitian menggunakan pola faktorial 2 faktor dengan 2 kali ulangan. Faktor pertama adalah rasio beras merah, labu kuning dan kacang tunggak dengan perbandingan 1:1:1, 1:2:1, dan 1:3:1. Faktor kedua adalah suhu pengeringan sebanyak 3 taraf yaitu 130°C, 140°C, dan 150°C. Bubur instan yang dihasilkan dilakukan uji fisik, tingkat kesukaan dan analisis kimia. Hasil penelitian menunjukkan bahwa, ada pengaruh rasio beras merah, labu kuning, dan kacang tunggak serta suhu pengeringan terhadap sifat fisik, kimia dan tingkat kesukaan bubur instan, yaitu penurunan rendemen, penurunan densitas kamba dan penurunan intensitas warna. Bubur instan yang paling disukai panelis adalah bubur instan dengan rasio beras merah, labu kuning, dan kacang tunggak 1:2:1 serta suhu pengeringan 140°C yang memiliki kadar air 5,69%, kadar abu 2,34%, kadar protein 14,48%, kadar lemak 4,17%, aktivitas antioksidan 26,46% RSA, total fenol 11,52 mg EAG/g dan kadar beta karoten 127,5 µg/g.

Diabetes is a congenital disease resulting from inefficiencies in insulin production and activities. Instant porridge mixed with pumpkin and brown rice (instant porridge mix) can be a functional food to lower blood sugar. This study aimed to determine the hypoglycemic activity and the ability of instant porridge mix to regenerate pancreatic beta cells in diabetic rats. Diabetes was induced by Streptozotocin (STZ). Instant porridge mix was used to substitute the standard feed AIN-93 at 0, 10, 20, and 30% levels. The hypoglycemic activity test used 30 Sprague Dawley rats assigned to five groups with six each. The groups were (1) normal rats fed with standard feed AIN-93, (2) DM/diabetes mellitus rats fed with AIN 93 feed, (3) DM rats fed with 10% instant porridge mix, (4) DM rats fed with 20% instant porridge mix, and (5) DM rats fed with 30% instant porridge mix. The treatment was carried out for twenty-eight days, and blood sampling was carried out at seven-day intervals for blood analysis to determine glucose levels. At the end of the study, the levels of MDA (malondialdehyde) and blood glucose in the liver of the rats were also analyzed. A histopathology test was also done on the pancreas. The results showed that feed substitution (20%) with instant porridge mix significantly (p <0.05) reduced the level of blood glucose from 271.81 to 99.66 mg.dL-1 in DM rats. In conclusion, DM rats fed with 20% instant porridge mix were the best treatment for hypoglycemic and regenerative effects of the pancreas.

Susu sapi diketahui mengandung nutrisi yang tinggi namun demikian adanya kolesterol dan asam lemak jenuh menjadi faktor pemicu penyakit kardiovaskular yang menjadi pembatas bagi konsumen orang dewasa ataupun orang tua. Penambahan isolat protein biji atau kecambah koro pedang 3% pada penelitian sebelumnya memberikan profil asam amino yang lebih baik terutama Glisin, Alanin, Serin, Arginin, dan Lisin yang berperan dalam pencegahan penyakit kardiovaskular. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan isolat biji ataupun kecambah koro pedang 3% terhadap kadar kolesterol dan profil asam lemak sebelum dan setelah in vitro dibandingkan dengan susu sapi tanpa penambahan. Adapun rancangan penelitian yang digunakan adalah rancangan acak lengkap yang terdiri dari susu sapi murni tanpa penambahan (K0), susu dengan isolat biji koro pedang 3% (K1) dan susu dengan isolat kecambah koro pedang 3% (K2). Hasil penelitian menunjukkan bahwa penambahan isolat biji atau kecambah koro pedang 3% pada susu sapi menurunkan kadar kolesterol susu sapi dan berbeda signifikan dibandingkan susu tanpa penambahan. Profil asam lemak susu ditambah isolat kecambah ataupun biji koro pedang adalah lebih baik dibandingkan susu sapi tanpa penambahan yaitu kadar asam lemak jenuh lebih rendah namun sebaliknya asam lemak tak jenuh lebih tinggi. Penurunan kadar kolesterol dan profil asam lemak setelah pencernaan in vitro terbaik adalah pada susu isolat kecambah koro pedang 3%. Oleh karenanya, pada penelitian ini dapat disimpulkan penambahan isolat protein biji atau kecambah koro pedang 3% memiliki potensi sebagai minuman fungsional untuk pencegahan penyakit kardiovaskular.

Pumpkin (Cucurbita moschata D.) is an annual plant from the Cucurbitaceae family. The availability of pumpkins in Indonesia is relatively high. Pumpkin production in Indonesia reaches an average of 21 tons per hectare. Pumpkin has high carotenoid content reaching 160 mg/100 g. Pumpkin comes from the family Cucurbitaceae and the genus Cucurbita. The cultivar (Cucurbita moschata D.), which is common for human consumption, is referred to as pumpkin. Rice is a food ingredient as a source of energy for humans. In addition, rice is also a source of protein, vitamins, and minerals beneficial for human health. Based on the color of rice, there are several types of rice in Indonesia, such as white rice, black rice, glutinous rice, and brown rice. Brown rice is generally consumed without going through the grinding process, but it is only ground into broken rice and the husk is still attached to the endosperm. Both of these materials have the potential to be processed into instant porridge. In order to produce an instant porridge that has physicochemical properties and meets consumers’ preferences, it is necessary to optimize different mixtures and ensure the right drying temperature.The research investigated different mixtures of pumpkin and brown rice at different ratios of 25:75, 50:50, and 75:25. Variations of drying temperatures include 150°C, 160°C, and 170°C. The resulting instant porridge was tested for physical properties; color, water absorption capacity, oil absorption capacity, bulk density, and extraction yield. The instant porridge preference test was based on color, aroma, taste, consistency, and overall preference. The instant porridge mostly preferred by the panelists was analyzed for identifying the chemical properties. The data obtained were tested in a completely randomized design. When the analysis marked a significant difference, the Duncan Multiple Range Test was run at a significance level of 5%. The results showed that instant porridge based on physical, chemical, and preference characteristics was influenced by different mixtures of brown rice and different drying temperatures. Concerning the physical properties, preference was obtained from the treatment of pumpkin and brown rice at a ratio of 50:50 at a temperature of 160°C. The chemical composition of the instant porridge included 5.62% water, 12.37% protein, 3.70% fat, 1.81% ash, 1.361.79 (mg GAE/g) phenolic, 164.36(µg/g) beta carotene and 41.5% RSA antioxidants.

Pumpkin and arrowroot starch instant porridge is a food product that is convenient to serve and appetizing to the panelist. Pumpkin and arrowroot starch instant porridge is a dry product that contains sugar; therefore, it is sensitive to moisture change during storage. Developing further product requires investigation on the proper storage condition and product stability during shelf life. Therefore, it is important to evaluate the different patterns of moisture absorption during storage. Moisture sorption isotherm of pumpkin and arrowroot starch-based instant porridge was determined using static gravimetric method at 25°C. The sample was reserved in a room RH controlled by different types of water activity (aw) from 0.07 to 0.97 to reach a balance water content. Moisture absorption was fitted to the GAB model (Guggenheim-Anderson-de Boer). The permeability of the 0.08 mm polypropylene plastic container and the shelf life of pumpkin and arrowroot starch-based instant porridge were investigated according to treatment with an accelerated technique. The result showed that the moisture sorption isotherm of pumpkin and arrowroot starch-based instant porridge showed a sigmoid curve. The shelf life of pumpkin and arrowroot starch-based instant porridge that was packed in 0.08 mm polypropylene plastic containers at 70% RH was 178.60 days or 5.96 months.

Pumpkin is a potential source of vitamin A and β-carotene as an antioxidant, thus it is promising to be developed as functional food ingredients. However, pumpkin-based manufactured food is still limited. Hence an experiment is initiated to produce pumpkin and arrowroot starch-based instant porridge which is easy to prepare and people ranging from children to adults fond of it. Pumpkin was whisked and mixed with arrowroot starch in the ratio of 1:1, 2:1, 3:1, 4:1, and 5:1 until it became an instant porridge. The porridge was then put into a drum dryer (1 bar) and it was rotated at the speed of one or one and a half round per minute. Color and viscosity of the produced instant porridge were determined. The results indicated that physical characteristics of instant porridge were affected by ratio of pumpkin with arrowroot starch and the rotation speed of the drum dryer. Instant porridge made from pumpkin-arrowroot starch in the ratio of 5:1 and produced at the speed of one and a half round per minute had a color value of L: 74.43, a: 9.33, b: 32.50, and viscocity 47.4 cP.