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The Effect of Drying Method on The Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava
Full text linkThe high dependence on flour imports is a significant challenge to overcome by processing local food ingredients through diversification. To address this challenge, the use of MOCAF (Modified Cassava Flour) as a substitute for wheat flour has been carried out in the manufacture of wet and dry noodles, along with analog rice, and bread. The optimization of MOCAF production from beta-carotene-rich cassava depends on the selection of appropriate equipment technology and drying process. Therefore, this study aimed to analyze the effect of drying method on MOCAF characteristics of beta-carotene-rich cassava genotype. The analysis was carried out using two methods, namely sun drying for 3-4 days and oven drying at 60 o C for 24 hours. Parameters analyzed included viscosity, solubility, syneresis, Near Infra-Red analysis, proximate analysis, and Scanning Electron Microscope (SEM). The results showed that drying affected the physicochemical properties of MOCAF, including viscosity, solubility, and syneresis. NIR (Near-infrared) and proximate analysis showed that drying process affected the decrease in moisture, ash, protein, and fat content, along with an increase in crude fiber, and dry fiber matter content. Furthermore, SEM microstructural analysis resulted in the reformation of starch granules, characterized by changes in morphology and structure, such as the separation of irregular spherical shapes, and hollowness
A Comparison of Palm Oil, Beef Tallow, and Corn Oil Effect on Serum Glucose and Lipid Profile in Rats Fed a High-Fat Diet
Full text linkThis research aimed to investigate the influence of three types of palm oil products (RBDPO (refined bleached deodorized palm oi), RPO (red palm oil), and PKO (palm kernel oil)), on serum glucose and lipid profile of Sprague Dawley rats fed with experimental diet containing 20% of oils, comparing these effects with those of with animal- base oil (beef tallow) including corn oil as a representative from vegetable oil. The diet with level of fat 20% given to two groups (with and without AOM (azoxymethane)) of male Sprague Dawley rats for 13 weeks. The results exhibit that corn oil caused the lowest value of serum glucose (p < 0.05) in both AOM and non-AOM groups. Compared to other groups, beef tallow diet significantly increased serum triglycerides, cholesterol, and LDL, followed by RPO/PKO, RBDPO, and corn oil, respectively (p < 0.05). Meanwhile, corn oil diet produced the highest level of serum HDL, followed by RBDPO, PKO/RPO, and beef tallow (p < 0.05)
Evaluation Trial of Drought Damage of Rice Based on RGB Aerial Image by UAV
Full text linkUnmanned Aerial Vehicle (UAV) remote sensing is recommended to evaluate damage quickly and quantitatively. Therefore, this study aimed to explore the use of RGB aerial images by UAV for evaluating drought damage of rice through canopy color and coverage. The procedures were conducted in the dry season of 2018 (August – September 2018) at the Balitkabi Experimental field, Muneng, Probolinggo, Indonesia. A split-plot experimental field design was used with 2 factors, namely drought treatments at growth stage (Vegetative/P1, Reproductive/ P2, Generative/P3, and Control/P0), and varieties (Jatiluhur/V1, IPB9G/V2, IPB 3S/V3, Hipa 19/V4, Inpari-17/ V5, Mekongga/V6, Mentik Wangi/V7, Ciherang/V8). Canopy temperature data were then obtained using FLUKE 574 Infrared Thermometer, while images were taken with an RGB camera (Zenmuse X5) attached to Drone DJI Inspire I. The images were taken twice during the treatment (4 DAT and 15 DAT), followed by analysis using QGIS 2.18 and ImageJ. The results showed that RGB aerial images by UAV could be used in agricultural insurance in Indonesia, and similar countries around the world. Although the effect on yield needed to be evaluated, quick assessment by UAV was still an effective tool. In addition, drought damage evaluation through canopy color was better than canopy coverage in terms of analysis. The conversion from RGB to Lab color space increased the determination coefficient in multiple regression of color values against temperature difference (Tc-Ta)
Exploration of Polysaccharides and Oligosaccharides from Jali (Coix Lacryma-jobi) and Its Potential as Prebiotic
Full text linkJali (Coix lacryma-jobi) is a cereal plant widely used as a functional food because it contains carbohydrate compounds, such as polysaccharides and oligosaccharides with a positive impact on the digestive system. This study was divided into two stages, namely extraction Jali and prebiotic analysis. The extraction method used was hot water extraction and alkali extraction according to their solubility in solvents. The prebiotic activity of oligosaccharide and polysaccharide extracts from jali was evaluated using in-vitro analysis. Therefore, this study aimed to explore polysaccharides and oligosaccharides in jali and their potential to act as prebiotic. The results showed that the extraction process affected the types of oligosaccharides, namely Fructooligosaccharides (FOS), as well as polysaccharides, including α-glucan and arabinoxylan. In this study, FOS and α-glucan were obtained by heating at 80 °C for 60 minutes, while arabinoxylan was extracted by heating at 80 °C for 120 minutes. The results of crude extracts of FOS and arabinoxylan were tested for HPLC analysis, while α-glucan was explored using FTIR. The jali seeds exhibited a remarkable FOS content of 40.78%, while their arabinoxylan composition included 22.4% arabinose and 4.8% xylose. In addition, the FTIR analysis revealed the presence of (14) (16) -α-D-glucan bond in jali seeds. The results showed that the extraction from the polysaccharide group, namely α-Glucan and Arabinoxylan, as well as from the oligosaccharides (FOS) had potential as prebiotic for the growth of Bifidobacterium longum and Lactobacillus casei. However, the highest results were based on OD and SCFA from the FOS extract. The addition of FOS affected the growth of Bifidobacterium longum more significantly (OD 0,871) compared to Lactobacillus casei (OD 0,725). Bifidobacterium longum exhibited SCFA levels of 243,827 mmol/L, while Lactobacillus casei showed levels of 140,942 mmol/L
Physicochemical Properties and Antioxidant Activity of Essential Oil from Fresh, Wilted, and Dried Leaves of Holy Basil (Ocimum tenuiflorum L.) Planted in Yogyakarta
Full text linkThis study aimed to determine the effect of drying and distillation time on the physicochemical properties and antioxidant activity of essential oil from holy basil (Ocimum tenuiflorum) leaves. The leaves were subjected to different drying treatments to obtain fresh, wilted, and dried samples. The microstructure tissue of the various treatment samples was observed using a Scanning Electron Microscope (SEM). Subsequently, essential oil was extracted using the water and steam distillation method for 3, 4, 5, and 6 hours. The distilled essential oil was tested for its physicochemical properties (specific gravity, refractive index, acid number, and solubility in alcohol), and the compound composition evaluation was carried out using Gas Chromatography-Mass Spectrometry (GCMS). The antioxidant activity was then determined using the DPPH (1,1-diphenyl- 2-picrylhydrazyl) method. The results showed that the fresh leaves distillation for 5 hours produced the highest oil yield of 0.62%. The physicochemical properties were 0.986 g/ml specific gravity, 1.339 refractive index, 1.8 mg KOH/g acid value, and 1:1 solubility in alcohol. The major component of the product was methyl isoeugenol (20.50%), bete-element (15.07%), eugenol (13.59%), germacrene D (14.2%), and ylangene (7.46). The results of the antioxidant activity test showed that the essential oil of holy basil could be included in the powerful natural antioxidant category, with an IC50 value of 7,895 μg/mL
Pengaruh Laju Umpan Bahan Bakar dan Laju Aliran Udara terhadap Kinerja Pembakaran Tungku Fixed Bed
Full text linkPenelitian ini dilatarbelakangi kelemahan pembakaran tungku yang menghasilkan pembakaran yang tidak sempurna dikarenakan kurang optimalnya rasio bahan bakar dan udara serta waktu tinggal pembakaran yang singkat. Penelitian ini bertujuan untuk memperoleh laju umpan bahan bakar dan laju aliran udara yang menghasilkan pembakaran sempurna. Makalah ini menjelaskan pengaruh laju umpan bahan bakar dan laju aliran udara terhadap kinerja pembakaran tungku fixed bed sebagai sumber energi panas pengering. Pengukuran efisiensi tungku dilakukan pada berbagai laju umpan sekam dan laju aliran udara. Penelitian ini dilakukan pada 3 laju umpan sekam yaitu 12, 15, dan 18 kg/jam, dan pada 5 laju aliran udara yaitu 86,4; 120,96; 114,84; 108 dan 154,8 kg/jam. Perlakuan optimum diperoleh pada laju umpan sekam 15 kg/jam dan laju aliran udara 114,84 kg/jam dengan efisiensi tungku sebesar 73,99%, panas yang dihasilkan 41,55 kW dan dan % abu/arang yang diproduksi 17,89%. Suhu gas buang bervariasi dari 99,78-474,23°C pada berbagai laju umpan sekam dan laju aliran udara. Analisis gas buang menunjukkan pelepasan panas maksimum terjadi ketika tungku diberi kelebihan udara berlebih 100% yang dibutuhkan untuk pembakaran sempurna
Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design
Full text linkThe recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was executed employing a cabinet dryer, incorporating both wet and dry heating procedures to yield a WPC-pectin conjugate exhibiting favorable functional properties. The independent variables investigated encompassed pectin concentration (ranging from 0 to 1%), pH (ranging from 6 to 8), and drying time (ranging from 2 to 6 hours), The measured responses encompassed the emulsion stability index (ESI), emulsifying activity index (EAI), and solubility. Analyzing the experimental data underwent scrutiny for model sufficiency through diagnostic plots, and a second-order polynomial equation was fitted through multi-response regression analysis, resulting in a high coefficient of determination (R 2 ) value. The most effective parameters were identified as a pectin concentration of 0.49%, pH 6.7, and a drying duration of 4.12 hours, yielding a peak ESI of 452.267 minutes, EAI measuring 49.95 m 2 g -1 , and solubility reaching 48.09%. Further experiments were conducted to validate these outcomes, and the presence of the Maillard reaction was confirmed using Fourier Transform Infrared Spectrum (FTIR). The et-dry method demonstrated efficacy in producing WPCpectin conjugates with commendable functional properties