Jurnal Teknologi dan Industri Pangan
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Pengaruh Penambahan Biji Chia dan Selasih Terhidrasi terhadap Sifat Fisikokimia, Sensori, dan Mikrobiologis Yoghurt
Full text linkChia and basil seeds are a plant-based source that possess unique characteristic, including the ability to form a gel when hydrated due to polysaccharide layer on outer seeds can absorb water This property can be applied to food products that may easily suffer texture damage such as yogurt. Therefore, further research is needed to determine the potential of chia and basil seeds as a hydrocolloid source that can affect yogurt characteristics and total lactic acid bacteria (LAB). Chia and basil seeds in this study were each processed into two treatments: flour and hydration of whole seeds (1:30). Each treatment was added to yogurt formulation with concentration: 0, 1, 2, and 3% (w/v), then evaluated by preference test to determine selected formulation. Two formulations that were organoleptically preferred by panelists were yogurt with hydrated chia 2% and hydrated basil 3% according to hedonic rating test. The selected formulations were proximate content analysis, syneresis, viscosity, and total LAB. The addition of chia and basil seeds into yoghurt had significant effects on syneresis and viscosity at a significance level of 5%. The syneresis of yogurt with hydrated chia 2% was 1.37±0.21% while the syneresis of yogurt with hydrated basil 3% was 0.58±0.05% which was lower than control 2.44±0.24%. Viscosity of yogurt with hydrated chia 2% was 3808.33±38.19 cP and yogurt with hydrated basil 3% was 4175.00±25.00 cP, which was higher than control 3116.67±28.87 cP. Total LAB in chia yogurt reaching 1.1 109 CFU/g and basil yogurt reaching 1.2 109 CFU/g was higher than control 8.7 107 CFU/g. Overall, the addition of chia and basil seeds improved the quality of yogurt
Karakteristik Fisik, Kimia, Fungsional, dan Sensori Nasi Gurih Instan Dibandingkan dengan Nasi Putih Instan
Full text linkVariations of processing rice into cooked rice had long been developed. One of the rice products that had been widely circulated in the community was savory rice. Savory rice with an instantization processed was more practical in serving. This research aimed to determine the physical, chemical, functional, and sensory characteristics of instant savory rice compared to instant white rice. The stages of processing instant savory rice included washing, soaking, cooking, freezing, and drying. The freezing process was carried out at -20 °C for 24 h. The drying process for instant savory rice used a fluidized bed dryer for 3 h. Instant white rice was used as a control. The porosity level of instant savory rice was lower than instant white rice as indicated by the yield (95.77%), bulk density (0.57 g/mL), rehydration time (14.34 min), rehydration ratio (2.86), expansion volume ratio (2.26), and water absorption capacity (69.50%). Instant savory rice contained moisture content (8.48%), ash content (3.93%), fat content (5.56%), protein content (7.54%), and starch digestibility (54.84%) which was higher than instant white rice. Instant savory rice had carbohydrate content (82.97%), amylose content (32.39%), amylopectin content (46.59%), starch content (79.98%), and resistant starch content (1.90%) lower than instant white rice. In terms of sensory test results revealed that instant savory rice after rehydration was preferred by consumers compared to instant white rice regarding color, aroma, taste, texture, and overall with a score of 5.39-5.84
Potensi Antibakteri Minuman Fungsional Tradisional Jawa (Wedang Uwuh) Berdasarkan Variasi Waktu Rebusan
Full text linkWedang uwuh is a functional beverage prepared by boiling a combination of spices, namely sappan wood, ginger, nutmeg leaves, cinnamon leaves, cloves, and clove leaves. It is reported to have antioxidant, antibacterial, and immune-enhancing properties due to its active compounds. This traditional beverage shows potential in reducing infections caused by Escherichia coli, highlighting the importance of proper preparation methods. The objective of this study was to evaluate the antibacterial activity of wedang uwuh prepared by different boiling duration (5, 10, 15, and 20 min) to determine the optimal time for maximum effectiveness. Phytochemical changes, as indicated by color alterations, were assessed by a descriptive approach while a disc diffusion method was used as an antibacterial assay to measure the inhibition zone diameter against E. coli. Compounds in each treatment were analyzed using GC-MS. Phytochemical screening confirmed the presence of alkaloids, flavonoids, saponins, triterpenoids, and tannins in all variations. Antibacterial testing revealed that boiling for 15 min exhibited the highest activity, with an inhibition zone diameter of 10.43±1.33 mm, reflecting strong antibacterial efficacy. This result significantly differed from the 5 and 10 min treatments. The 5 min boiling treatment demonstrated a smaller inhibition zone with an average diameter of 5.71±1.67 mm, indicating moderate antibacterial activity, but it did not differ significantly from the 10 min treatment. A chemical analysis by GC-MS for the 15 min boiling sample successfully identified 23 compounds, and among these chemicals, hexadecanoic acid was found as the predominant component
Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur
Full text linkBlanching is the most common pretreatment method for fruits and vegetables to maintain product quality. Numerous studies revealed desirable impacts of the process to total phenolic content, while the others showed opposite results. In addition, some differences in the blanching condition such as methods and classification of fruits and vegetables were also known able to affect total phenolic content. This study aimed to analyze the effect of blanching on total phenolic content in vegetables and fruits through a meta-analysis approach. Study selection was conducted with a PRISMA method. There were 28 articles and 82 data used for meta-analysis. The data were analyzed by Hedges’d to calculate the effect size with confidence interval (CI) utilizing OpenMee software. The result showed that blanching demonstrated significant effects on the rise of total phenolic content (hedges’d[95% CI]: 0.782 [0.037 to 1.527]; p<0.05). Based on fruits and vegetables subgroups, the blanching significantly affected the increase of total phenolic content in leaves (hedges’d[95% CI]: 1.484 [0.185–2.782]) and fruits (hedges’d[95% CI]: 2.504 [0.153–4.854] compared to stems and stalks, fruits as vegetable, shoots and sprouts, pulse, and flowers. Meanwhile, in terms of blanching method subgroups, hot water blanching (hedges’d[95% CI]: 1.096 [0.234–1.959]) had significant effects on the rise of total phenolic content compared to steam blanching. Moreover, this meta-analysis was robust against publication bias
The Manipulation of Folate Biosynthesis in Lactic Acid Bacteria with a Folate Analog and Enhancers
Full text linkFolate biosynthesis in Lacticaseibacillus rhamnosus R23 isolate of breast milk and Limosilactobacillus fermentum JK13 isolate of kefir granules was manipulated by stressing them with a folate analog (methotrexate) to increase extracellular folate production. Extracellular folate production was further enhanced in isolate R23 (as a folate-efficient probiotic) by adding various enhancer compounds (PABA, glutamate, combination PABA-glutamate, CaCl2, and ascorbic acid) in a folate-free medium. Extracellular folate analysis was done using a microbiological assay that quantified all forms of folate in the samples. Both isolates could grow in folate-free medium containing methotrexate (2.5 mg/L); however, random mutant colonies of both had no increase in extracellular folate production. The resistance mechanism against methotrexate did not trigger excessive extracellular folate production but caused bacterial filamentation. Adding various enhancer compounds also did not significantly increase the extracellular folate production of isolate R23, probably due to the inadequate concentration of the compounds. This study\u27s results indicate that stress exposure to methotrexate seems to be ineffective to increase the extracellular folate production of isolates R23 and JK13. The formation of bacterial filaments in response to stress exposure to methotrexate is possibly a new mechanism that has not been previously reported regarding the mechanism of methotrexate resistance by lactic acid bacteria. This study requires further investigation primarily evaluating intracellular folate concentrations and finding optimum concentrations of different folate biosynthesis enhancer compounds
Aplikasi Minyak Sawit Merah sebagai Medium untuk Penumisan Sayur
Full text linkRed palm oil (RPO), processed without bleaching, has a higher total carotenoid content compared to commercial frying oil (CFO), at 500-700 ppm. The use of RPO in household cooking is not widespread due to its different characteristics compared to the commonly used cooking oil. This research aimed to determine the physicochemical characteristics (color, total carotenoid, iodine value, peroxide value, and acid value) and sensory attributes of RPO and CFO, followed by a comparison. Both oils were used in the preparation of pan-fried dishes, specifically pan-fried bean sprouts and pan-fried water spinach. Parameters observed in the pan-fried products included color, total carotenoid, sensory profile, and consumer’s acceptance. The results showed that the total carotenoid content in RPO (520.24±0.52 μg/g for pan-fried water spinach) was higher than in CFO (2.20±0.54 μg/g). However, CFO excelled in other chemical parameters, with a higher iodine value and lower acid and peroxide value. The total carotenoid in pan-fried products processed with RPO (34.52±0.25 μg/g for pan-fried bean sprouts and 37.83±0.05 μg/g for pan-fried water spinach) provided more than 15% of the daily vitamin A requirement per person. Pan-fried products made with RPO showed a sensory profile identical to the oil, and based on the obtained hedonic scores (neutral–slightly liked), products with RPO were not well-accepted by consumers. These results indicate that the application of RPO as a pan-frying medium can enhance its nutritional value due to its high carotenoid content, but it is not well-received sensorially
Structural Modeling of Knowledge, Attitude, and Prevention Practices of COVID-19 Among Online Food Delivery Services in Greater Jakarta Area, Indonesia
Full text linkThis study aims to develop a structural model to assess knowledge, attitudes, and COVID-19 preventive practices among food handlers (FH) and food delivery workers (FDW) in Greater Jakarta, Indonesia. Given the region\u27s high population density, the risk of COVID-19 transmission is heightened, making preventive practices essential. Data were collected from 675 respondents using a questionnaire consisting of 36 items. The data were analyzed using partial least squares structural equation modeling (PLS-SEM). Results revealed that both knowledge (β= 0.959 for FH; β= 0.756 for FDW; p<0.05) and attitude (β= 0.546 for FH; β= 0.410 for FDW; p<0.05) positively impacted COVID-19 preventive practices. Attitude emerged as a crucial predictor, explaining a higher variance in FH prevention practices (R²= 0.346) than in FDW (R²= 0.174). The findings underscore the importance of strengthening attitudes toward preventive measures like hand washing, mask-wearing, and physical distancing, particularly among FDWs, to enhance safe food delivery practices. The structural model and insights provide a valuable framework for developing targeted interventions and strengthening public health preparedness for future pandemics or similar crises
