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Characteristics of Nori Moringa Leaves with Suweg (Amorphophallus campanulatus) Starch Addition
Full text linkNori is a thin sheet made from dried Porphyra seaweed, which grows only in subtropical climates, posing challenges to its availability in Indonesia. To address this limitation, diversification of nori with other ingredients such as moringa leaves becomes imperative. Moringa leaves are used due to their green color, high nutritional content, and easy availability. A binder and gel-forming agent containing high amylopectin are also needed to achieve a high-quality and compact nori texture. Suweg is an underutilized gel-forming agent with high amylopectin content. Therefore, this research aimed to characterize moringa leaf nori supplemented with suweg starch (Amorphophallus campanulatus) at concentrations of 0%, 1.25%, 2.5%, 3.75%, and 5%. The results indicated that suweg starch influenced tensile strength, thickness, water content, water activity, ash content, and protein, as well as sensory tests for color, aroma, brittleness, and taste, while crude fiber content was not affected. Based on sensory, physical, and chemical tests the best nori was achieved with the addition of 1.25% suweg starch. The result of characterization of this nori included a tensile strength of 355.90 gf, thickness 0.0145 mm, water content 15.50%, water activity value 0.645, ash content 15.30%, protein content 9.88%, and crude fiber of 2.18%. The sensory evaluation showed that the nori had a green color (3.1), a subtle leafy aroma (3.1), slightly broken (2.9), and a slightly bitter taste (3.2) with preference scores categorized as preferred (3.5), slightly favored (3.3), favored (3.7), and moderately liked by the panelists (score 3.3), respectively. The resulting nori has a thinner thickness and lower tensile strength than commercial productsNori is a thin sheet made from dried Porphyra seaweed, which grows only in subtropical climates, posing challenges to its availability in Indonesia. To address this limitation, diversification of nori with other ingredients such as moringa leaves becomes imperative. Moringa leaves are used due to their green color, high nutritional content, and easy availability. A binder and gel-forming agent containing high amylopectin are also needed to achieve a high-quality and compact nori texture. Suweg is an underutilized gel-forming agent with high amylopectin content. Therefore, this research aimed to characterize moringa leaf nori supplemented with suweg starch (Amorphophallus campanulatus) at concentrations of 0%, 1.25%, 2.5%, 3.75%, and 5%. The results indicated that suweg starch influenced tensile strength, thickness, water content, water activity, ash content, and protein, as well as sensory tests for color, aroma, brittleness, and taste, while crude fiber content was not affected. Based on sensory, physical, and chemical tests the best nori was achieved with the addition of 1.25% suweg starch. The result of characterization of this nori included a tensile strength of 355.90 gf, thickness 0.0145 mm, water content 15.50%, water activity value 0.645, ash content 15.30%, protein content 9.88%, and crude fiber of 2.18%. The sensory evaluation showed that the nori had a green color (3.1), a subtle leafy aroma (3.1), slightly broken (2.9), and a slightly bitter taste (3.2) with preference scores categorized as preferred (3.5), slightly favored (3.3), favored (3.7), and moderately liked by the panelists (score 3.3), respectively. The resulting nori has a thinner thickness and lower tensile strength than commercial products
Effects of Extraction Temperature on Polyphenol Compounds and Antioxidant Activity of Golden Bladderwort (Utricularia aurea)
Full text linkThe excess of free radicals is known to induce dysfunction in tissues and cells within the human body. This phenomenon is caused by the imbalance between antioxidants and free radical production necessitating the need for exogenous antioxidants. Golden bladderwort (Utricularia aurea) plant may have the potential as a source of antioxidant. Therefore, this study aimed to investigate the effect of extraction temperature on the polyphenol compounds and the antioxidant activity of the golden bladderwort plant. The dried powder from the plant was extracted using 70% ethanol at 30, 45 and 60 ºC, with each treatment repeated three times. The antioxidant activity was analyzed by using the 2,2-diphenyl-1-picrylhydrazyl method. The results showed that the yield of extraction was 1.34% (30 ºC), 4.00% (45 ºC) and 12.48% (60 ºC). The total polyphenol and flavonoid contents found at 60ºC were 50.80 mg QE/g dried sample and 60.01 mg QE/g dried sample, respectively. Furthermore, the antioxidant activity was calculated in half-maximum inhibitory concentration (IC50 ), and the values obtained were 0,38 mg/mL (45 ºC), 0,35 mg/mL (30 ºC) and 0,11 mg/mL (60 ºC). These results indicated that temperature of extraction affected the level of polyphenol contents and the antioxidant activity of the golden bladderwort extract. The high extraction temperature (60 ºC) emerged as the most optimal condition for extraction with effective antioxidant activity. Therefore, the results can be used as a reference for future investigations involving the extraction of polyphenol compounds from golden bladderwort as a source of natural antioxidants
Optimization of Silkworm Sericin Extraction Attacus atlas and Samia cynthia ricini Using Response Surface Methodology
Full text linkSilk fiber is an organic waste that can pollute the environment due to its solubility in processing wastewater. The extraction from wastewater was carried out to reduce environmental pollution and produce natural bioactive. Therefore, this research aims to produce an extraction method that maximizes the protein yield of Attacus atlas (A. atlas) and Samia cynthia ricini (S. ricini) sericin and analyze the characteristics. The method consists of two stages, the optimization of sericin protein extraction with Response Surface Methodology (RSM) and its characterization. The optimization resulted in the optimum extraction of A. atlas and S. ricini sericin at a concentration of 0.08 and 0.03 N NaOH, temperature of 130.52 °C and 113.20 °C, time of 71.71 and 33.78 minutes with a yield of 17.39±1.24% and 20.24±2.30%. The sericin protein had a molecular weight of 8.99 and 7.08 kDa in A. atlas and S. ricini. The extraction produces glycine, alanine, and tyrosin for A. atlas and glutamic acid, glycine, and alanine for S. ricini. Therefore, the sericin extraction formulation did not change the secondary structure protein, as evidenced by the FTIR results
Fermentasi Sari Koro Pedang Putih (Canavalia ensiformis (L.) DC.) dengan Penambahan Sukrosa dan Susu Skim
Full text linkKoro pedang putih merupakan salah satu jenis kacang-kacangan yang kurang dimanfaatkan secara maksimal. Salah satu usaha yang dilakukan adalah fermentasi sari koro pedang putih oleh bakteri asam laktat. Namun jenis karbohidrat pada sari koro pedang putih berbeda dengan pada susu sapi, yang dapat mempengaruhi pertumbuhan bakteri asam laktat dan aktivitasnya. Oleh karenanya perlu dipelajari kemampuan kultur starter bakteri asam laktat untuk tumbuh dan menghasilkan asam pada sari koro pedang putih dan pengaruhnya bila ditambahkan sukrosa dan skim sebagai sumber karbon. Dua kultur bakteri asam laktat yang diisolasi dari air rendaman koro kratok yaitu Lactobacillus plantarum WGK4 dan Lactobacillus paracasei WGK5 masing-masing diinokulasikan ke dalam sari koro pedang putih. Isolat tersebut juga diinokulasikan ke dalam sari koro pedang putih yang ditambah dengan sukrosa (2-10%), susu skim (2-10%) serta kombinasi sukrosa dan susu skim yang diinkubasi pada suhu 37 °C selama 24 jam. Pada awal dan akhir fermentasi diukur jumlah sel, asam tertitrasi dan pH. Hasil penelitian menunjukkan bahwa kedua isolat tersebut dapat tumbuh baik pada sari koro pedang putih, dan menghasilkan asam. Penambahan 2% sukrosa ataupun 2% susu skim meningkatkan secara nyata produksi asamnya. Penambahan sukrosa menyebabkan pH sari koro pedang fermentasi turun sampai 3,7-4,0, sedang pada penambahan susu skim pHnya hanya turun sampai 4,2-4,8. Fermentasi sari koro pedang putih dengan kombinasi penambahan 4% susu skim dan 8% sukrosa menghasikan jumlah sel, pH dan kadar asam tertitrasinya sebesar 9,10 log CFU/mL, 4,14-4,30 dan 1,19-1,26. Setelah penyimpanan 14 hari pada suhu 4 °C, jumlah sel relatif tetap, namun terjadi sedikit penurunan pH
Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce
Full text linkPasta is a convenient and ready-to-cook meal usually served with sauce. Therefore, this research aimed to explore the optimal parameters for foaming and drying through the foam-mat drying method, intending to achieve superior foam properties and convert pasta sauce into powdered form. The Central Composite Design methodology was employed to ascertain the influence of four independent variables, namely egg white concentration, CMC concentration, water-to-pasta sauce ratio, and whipping time, on the properties of the foam. The drying conditions were orchestrated using a completely randomized design with a single factor comprising three levels, denoting drying temperatures of 50, 60, and 70 °C. The results showed that heightened egg white concentration, water-to-sauce ratio, and whipping time correlated positively with expansion volume and inversely affected foam density as well as drainage volume. Meanwhile, elevated CMC concentration exhibited a diminishing impact on expansion volume with increase in foam density and drainage volume. The optimized conditions conducive to the generation of superior foam properties were 8.99% egg white concentration, 0.1% CMC concentration, 0.54:1 ratio of water to pasta sauce, and 5 minutes of whipping time. The higher drying temperature resulted in lower moisture content, , WAI (water absorption index), and hygroscopicity of pasta sauce powder, with an increase in WSI (water solubility index) and color (lightness). The most favorable drying temperature was determined to be 60 °C, which led to a pasta sauce powder of 7.67% moisture content, 0.21, WAI 8.55 g/g, WSI 0.53%, hygroscopicity 5.65% and color (L 57.21, a 13.83, and b 16.01)
Periode Toleran pada Varietas Kedelai (Glycine max (L.) Merill) dengan Tingkat Naungan yang Berbeda
Full text link Penggunaan varietas toleran pada budidaya kedelai secara tumpang sari dengan tanaman pangan atau ditanaman sebagai sela pada perkebunan adalah salah satu cara untuk meningkatkan produksi kedelai nasional. Namun demikian cara ini belum sepenuhnya dapat mengatasi masalah, karena intensitas cahaya yang diterima tanaman masih rendah. Tujuan penelitian ini adalah untuk menentukan periode waktu yang dipengaruhi oleh rendahnya intensitas cahaya pada tanaman kedelai (Glycine max (L.) Merill) varietas toleran serta mengetahui penurunan produksi akibat penurunan intensitas cahaya karena naungan, sehingga dapat digunakan untuk menentukan waktu tanam yang paling tepat Penelitian dilakukan menggunakan metode eksperimen, tata letak dilapangan disusun menggunakan Rancangan Petak Terbagi (Split plot design), sebagai petak utama adalah naungan (N): N0 = Tanpa Naungan, N1 = Naungan 50%, N2 = Naungan 65%; sebagai anak petak adalah varietas toleran (V): V1 = Dena 1, V2 = Dena 2, V3 = Anjasmoro, dengan demikian terdapat 9 kombinasi perlakuan. Setiap perlakuan diulang 3 kali dengan menggunakan 5 tanaman contoh, sehingga terdapat 27 perlakuan dengan total 135 Polibeg. Hasil penelitian menunjukkan bahwa periode pertumbuhan yang paling dipengaruhi oleh intensitas cahaya rendah dari varietas Dena-1, Dena-2, dan Anjasmoro adalah dari 30 hari setelah tanam. Penaungan mengakibatkan turunnya produksi biji kedelai, tanpa penungan tanaman dapat menghasilkan biji per tanaman seberat 63,62 g, pada penaungan 50% biji turun 33%, yaitu menghasilkan 47,51 g, selanjutnya pada penaungan 65% hasil biji menurun hingga 90,08%, yaitu menghasilkan 33,47 g
The Effect of Carrot (Daucus carota) Substitution on Sensory Characteristics of Fruit Leather Janten Banana (Musa eumusa)
Full text linkFruit leather is a food product created by mashing and dehydrating fruit flesh into uniform thin sheets with unique texture and fruity flavor. This study aimed to optimize the production of high-quality fruit leather formulated with banana and carrot. The experimental design used in this study was a Complete Randomized Block Design (CRBD) with a single factor and 4 replications. Six levels of banana and carrot ratio was used in this research which were (P1) 100:0, (P2) 90:10, (P3) 80:20, (P4) 70:30, (P5) 60:40, and (P6) 50:50. Subsequently, a scoring test was conducted by 15 semi-trained individuals, followed by a hedonic test by 25 untrained panelists. To evaluate data consistency, Bartlett's test and Tuckey's test were applied, and thereafter, variance analysis was conducted to determine the effect between treatments. In cases where a significant effect was observed, further analysis was conducted utilizing the Least Significant Difference Test (LSDT) at a significant level of 5%. The results showed that the carrot concentration affected the overall sensory reception, color, and taste of the fruit leather. The most favorable outcomes were linked to the treatment involving 50% carrot substitution (P6), characterized by color, texture, aroma, taste, and overall acceptance ratings of 3.90 (brownish orange – orange), 3.30 (slightly plastic – plastic), 2.98 (dislike – neutral), 3.59 (neutral – like), and 3.77 (neutral – like), respectively
Analysis of Consumer Preferences for Instant Mangosteen (Garcinia mangostana L.) Powder Drink in Bogor Regency and City
Full text linkThe peel of mangosteen (Garcinia mangostana L.) constitutes a larger proportion of the fruit in comparison to its flesh. The peel extract product manufactured by nutraceutical industries does not require using the fruit flesh. To increase the shelf life and value of the product, the development of a mangosteen powder drink can be carried out. Therefore, this research aims to determine the characterization of initial raw materials and factors influencing consumer preferences for instant mangosteen powder drink to improve the acceptance of the product. The data collected were analyzed through descriptive statistics and the chi-square test. Furthermore, the chi-square test showed that demographic regions affected mangosteen fruit price, the level of preferences for the powder drink, consumption time, as well as feelings and interests of potential customers. The results of the Total Plate Count (TPC), Total Yeast and Mold Count (TYMC), and coliform microbiological test conducted on mangosteen purée raw materials met the quality requirements established by National Standardization Body (NSB) for fruit purées
Optimization of Cookies Formulation Based on Composite Flour of Sorghum (Sorghum bicolor L), Breadfruit (Artocarpus communis), and Peanut (Arachis hypogaea L.)
Full text linkThis study investigates the challenges associated with making cookies using wheat flour as the primary raw material. Due to the difficulty in cultivating wheat seeds in the region, alternative sources of flour, such as sorghum, breadfruit, and peanuts, need to be explored to diversify the food supply. Therefore, this study aims to assess the level of the desired characteristics achieved from the composite of sorghum, breadfruit, and peanut flour cookies using the Design-Expert program and the D-optimal Mixture method. To evaluate the responses, chemical, organoleptic, and physical properties are examined, including water content, protein content, fat content, carbohydrate content, color, aroma, texture, taste, and hardness. Furthermore, the optimal formula, generated by the program, contains 23.298% sorghum, 7.869% breadfruit, and 18.843% peanut flour, with an accuracy value of 0.653. The results show that the optimal formula for cookies based on the composite flour has the desired characteristics and complies with the SNI standards 2973-1992 and 2973-2011