Jurnal Teknologi dan Industri Pangan
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Characterization of Chemical Properties of Inulin Isolated from Yacón Tuber
Get PDFInulin is a polysaccharide with linear fructan chain structure. Food industries widely use inulin as a low calorie sugar substitutions. Yacón (Smallanthus sonchifolius) tuber that are easily grown and contain higher inulin can be explored as local inulin sources. This research aimed to characterize the chemical properties of inulin isolated from yacón tuber. The methods of this study include proximate analysis of yacón tuber, inulin isolation, and characterization of purified inulin using FTIR. The results showed that yacón consisted of 91.23 water (analyzed as moisture), 0.12 proteins, 0.58 fats, 0.52 crude fibers, and 7.34% carbohydrates. The yield of inulin extracted from yacón tuber was 4.86% whereas its purity and actual content of inulin were 44.23 and 2.15%, respectively. The Osazon test revealed that the isolated inulin has similar crystalline with that from chicory. Based on characterization using the FTIR spectrophotometer, the isolated inulin had functional groups of C-O, C-H, CH2, O-H, and C=O. The spectrum of the isolated inulin has similarities with chicory inulin. Therefore, yacón tuber could be considered as a potential local inulin source in Indonesia
APLIKASI FOSFAT PADA PROSES EKSTRAKSI TEH HIJAU UNTUK MINUMAN TEH HIJAU SIAP MINUM
Get PDFColor is one of quality parameters that affects consumer intention to purchase ready to drink (RTD) green tea. Consumers expect RTD green tea to have yellow greenish color, however the color becomes brown and darker during the shelf life. This study aimed to evaluate the effect of phosphate mix addition to water prior to green tea leaves extraction on pH, color, and the tannin in tea extract, pre-RTD, and RTD during incubation period at 60°C for 2 days. The pre-RTD contained tea extract, sugar, and ascorbic acid. Addition of sodium bicarbonate was done in pre-RTD to obtain RTD with pH of 6.1±0.2. The type of phos-phate used was sodium acid pyrophosphate (SAPP) and phosphoric acid. The concentrations of SAPP were 650 and 1300 mg/L, while those of phosphoric acid were 125, 250, and 500 mg/L.The total phospho-rous added from the combination of SAPP and phosphoric acid was 221-521 mg/L. Meanwhile, green tea extracted without phosphate was used as a control. The results showed that phosphate addition to water prior to green tea extraction caused decrease in pH of tea extract from 5.83±0.18 to 2.8-3.8, decrease in browning intensity, and reduced tannin degradation during the incubation period. Sugar and ascorbic acid added to the tea extract resulted in pH in all samples <4.0 and maintained the lightness of the pre-RTD. Phosphate application was not able to retain the color of RTD after incubation period. This study showed that addition of phosphorous as a combination of SAPP and phosphoric acid to water at concentrations of 221-521 mg/L prior to green tea extraction had positive impact in reducing browning intensity of RTD green tea with pH of lower than 4.0
THE CHARACHTERISTICS OF PROBIOTIC DRINK BASED ON MORINGA LEAVES JUICE
Get PDFMoringa (Moringa oleifera) leaves are rich in minerals, vitamins and other essential phytochemicals. This study evaluated the effect of addition skim milk powder levels to the physicochemical, microbiology, antibacterial, and antioxidant properties of probiotic drink based on Moringa leaves juices. The probiotic drink was fermented by Lactobacillus casei FNCC 00090 with different level of skim milk powder (0, 3, 5, and 7%). The results showed that supplementation skim milk powders significantly affected the color of the probiotic product. The higher level of skim milk powders the lighter, greener, and more yellow (P<0.05). The higher concentration of skim milk affected the higher of pH and lactic acid content. The amount of probiotic among the treatment was not significantly different. The addition 7% skim milk powder produced the highest protein content, antibacterial activity, phenolic content, and antioxidant activity. Protein content of the best product was 2.65%, antibacterial activity: 14.50±1.80 mm (zone inhibition of .E coli) and 35.33±4.16c mm (zone inhibition of S. aureus), phenolic content 0.2410±0.0054 mg equivalent galic acid/ml sample and antioxidant activity 75.18±1.45%. The probiotics drink based on Moringa leaves juices has the potential to be developed as a functional drink
EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD
Get PDFWeaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit
COMPARISON STUDY OF ANTIOXIDANT ACTIVITY FROM THREE BANANA LEAVES EXTRACTS
Get PDFBanana (Musa spp.) is mainly grown in the tropical and subtropical countries. Previous study reported that Musa spp. leaves had a potential antioxidant activity, but it was still rarely studied further. In this research, leaves of Musa balbisiana, Musa acuminate, and Musa paradisiaca were extracted using maceration method for 24 hours with three kinds of solvent having different polarities: ethanol (polar), ethyl acetate (semi polar), and hexane (nonpolar). The goal of this research was to compare and determine the stability of the antioxidant activity extracted from different Musa sp. leaves. The highest antioxidant activity is found from Musa balbisiana leaves extract with IC50 value 340.07±22.54 ppm (hexane fraction). Correlation analysis between antioxidant activity, total phenolic content, and total flavonoid of the extracts cannot conclude that the active antioxidant substances in these three banana species leaves were from phenolic or flavonoid groups. This crude extract from Musa balbisiana was then subjected to various pH levels (3.0, 5.0, 7.0, and 9.0) and temperatures (50, 70, and 90°C) to determine the stability of its antioxidant activity. It is found that the best stability condition is at pH 3.0 and temperature of 50°C with an increase of 63.1% in IC50, a decrease of 15.72% in total phenolics, and a decrease of 3.67% in total flavonoids as compared to before treatment
STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS
Get PDFBeef is one of the favorite red meats containing various essential nutrients. In the processed beef products, food additives are used for multiple purposes including preservation, moisture and texture re-tention, improvement of flavor and stability of color. The purpose of this study is to identify the food additives composition of halal and local-based commercially processed beef products based on the label of the products and the Indonesian regulations. There were 40 various commercially processed beef pro-ducts assessed in this study. The food additives that were observed were flavor enhancers, preservatives, stabilizers, antioxidants, acidity regulators, and colorants. The types of food additives used in beef sausage products were stabilizers (30.00%), preservatives (25.56%), flavor enhancers (15.56%), colorants (14.44%), antioxidants (13.33%) and acidity regulator (1.11%). In beef balls products there were stabilizers (50.00%), flavor enhancers (20.00%), preservatives (15.00%), antioxidants, acidity regulators and co-lorants (5.00% each). The additives in beef burgers products include stabilizers (29.73%), preservatives (24.32%), colorants (21.62%), flavor enhancers (13.51%), antioxidants and acidity regulators (5.41% each). Corned beef products contain preservatives (32.00%), flavor enhancers and antioxidants (24.00% each), and stabilizers (20.00%). Additionally, smoked beef products use preservatives (50.00%), stabilizers (37.50%) and antioxidants (12.50%). The only food additives used in beef floss products was flavor enhancer (100%). The study suggests that Government Regulations on food additives should be reconsidered. Although the additives are still allowed in Indonesian regulations at the present, food additives of which are included in the list of carcinogenic agents shall be limited or even avoided. Future research to find safer alternatives for those food additives is recommended.
 
KARAKTERISTIK FISIKOKIMIA DAN SENSORI BERAS ANALOG MULTIGRAIN BERPROTEIN TINGGI
Get PDFSeveral grains (green bean, red bean, soybean, corn, nuts, sesame, and millets) were processed to yield a high protein analogue rice. Red beans and green beans were soaked in water for six hours while soybean was boiled for 10 minutes and then peeled. Nuts were dried at 70°C, ground, and sieved to pass 80 mesh. All grains were ground into powder except for sesame which was in whole seed. Four formulas of rice analogues were produced at a different level of millet (0-15%), corn (35-50%) with fixed level of red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and glycerol monostearate (GMS) (2%). The products were analyzed in terms of proximate composition, hardness, water absorption index, development ratio, cooking time, in vitro protein digestibility, amino acids composition, and protein digestibility-corrected amino acid score (PDCAAS). The four analogue rice formulas contained high level of protein and protein digestibility, but they did not fulfill the targeted complementation. The protein content of the analogue rice varied from 18.19 to 19.09% (wet based) with protein digestibility of 81.27-88.86%. The most preferred formulas of the rice analogue was composed of corn (40%), millet (10%, red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and GMS (2%). It contained 42.48% of amino acids score and 36.53% of PDCAAS value
CURRENT STATUS OF FUNCTIONAL FOODS RESEARCH AND DEVELOPMENT IN INDONESIA: OPPORTUNITIES AND CHALLENGES
Get PDFThe development of functional foods requires extensive research and development (R&D) activities for product development, technology development and commercialization. However, it becomes rather a complex issue in developing countries, including Indonesia. This study briefly discusses the status of functional foods R&D in Indonesia by understanding the opportunities and challenges. Employing scientometrics with bibliometric data from Scopus Database from the early retrievable date to October 29, 2018, the study finds out that R&D on functional foods in Indonesia indicates a substantially increasing trend in the last decade. The research activities are mostly conducted by public research institutes (PRIs) and universities in the area of identification of bioactive compounds and their effects on health. They explore the abundant potentially indigenous biodiversity from Indonesia, both land and marine resources. Nonetheless, the R&D activities are still lacking of network and integration between the subject areas. Underdeveloped infrastructure, limited human resources and financial support, costly preparation for the clinical test to satisfy health claims regulation and the gap between academic research and industry have been key issues in Indonesian functional foods R&D. By using innovation system perspectives, this study suggests that public R&D on functional foods demands active collaboration between PRIs, universities and industry as well as the supportive regulation system from policymakers to enhance the development of functional foods in the future
