Food Science and Technology

The development of encapsulation of galangal (Alpinia galanga) essential oil using maltodextrin as a coating substance aimed to determine the ideal proportion between the essential oil and coating material to produce microcapsules, and to determine its characteristics.The ratio of galangal essential oil and maltodextrin studied were 1:8, 1:10, and 1:12. Emulsification was performed using Turrax homogenizer at 11.500 rpm for 2 min. The microcapsules were formed by spray drying at inlet and outlet temperatures of 120 and 80°C, respectively, and feed flow rate of 15 mL/min. The optimum conditions for microcapsules were determined for their water content, aw value, surface-and entrapped-oil, and volatile compounds profile (total volatile and volatile composition). Microcapsules prepared by essential oil and maltodextrin at ratio of 1:10 was found to have better characteristics. The microcapsules had moisture content of 6.27%, aw of 0.49, surface oil of 1.22 %, and total volatile of 42.22%. Methyl cinnamate, 1.8-cineole, -pinene and -pinene were discoverd as the main volatile constituents in both of essential oil and microcapsules. Morever methyl cinnamate was more stable than other volatile compounds even after encapsulation process.

Penelitian ini dilakukan untuk mendapatkan informasi mekanisme pembusukan fillet ikan Nila (Oreochromis niloticus) yang dikemas vakum dengan HDPE selama penyimpanan dengan menggunakan analisis fisik, kimia dan mikrobiologi untuk menentukan indikator mutu yang paling tepat digunakan dalam membuat persamaan prediksi cepat mutu fillet. Fillet ikan Nila dikemas vakum dengan HDPE pada suhu penyimpanan 0±2, 10±2, 20±2, dan 30±2 o C dan dilakukan analisis proksimat pada sampel awal dan analisis kemunduran mutu fillet ikan Nila dengan pengamatan TVB-N, TPC (aerob dan anaerob), TBA, organoleptik, dan pH. Selanjutnya digunakan persamaan Arrhenius untuk mendapatkan persamaan prediksi umur simpan. Berdasarkan tingkat kecepatan parameter mutu untuk mencapai limit toleransi, NilaiTotal Volatile Base Nitrogen (TVB-N) merupakan parameter mutu yang paling tepat untuk dijadikan parameter penentu kinetika pembusukan fillet ikan Nila. Fillet ikan Nila melampaui Nilai limit TVB-N (30 mg-N/100g) sejak penyimpanan 4, 19, 61, dan 202 jam berturut-turut pada suhu penyimpanan 30±2, 20±2, 10±2, dan 0±2 o C. Persamaan prediksi umur simpan fillet ikan Nila yang dikemas vakum dengan HDPE (t=jam) yang didapatkan dari data percobaan dan perhitungan adalah ln A = ln A0 + (t.exp [26,(1/T)] ).

This study was aimed to (1) formulate o/w microemulsion using different surfactant oil ratio, (2) determine the microemulsions stability toward centrifugation, heating and storage at room temperature, and (3) characterize microemulsions which were shown the best stability. Microemulsions were prepared using ternary food grade surfactantwith low HLB (span 80), medium HLB (span 20 or span 40) and high HLB (tween 80), and surfactant oil ratio 2,3,4 and 5. VCO and palm oil were used as oil phase, whereas 10 μM phosphate buffer pH 7 was used as aqueous phase. O/W microemulsionwere formed at surfactant oil ratio 3 or more for VCO and at higher surfactant oil ratio (i.e 4 or 5) when palm oil was used as oil phase. Microemulsions with VCO as oil phase which were stable toward centrifugation, heating treatment and storage at room temperature i.e. microemulsions with surfactant oil ratio 4 or 5, while the use of palm oil as oil phase produce stable microemulsions at surfactant oil ratio 4. Mi...

Background: Salted egg is one of processed egg products which has a nutrient content that is comparable to the fresh egg, has a longer shelf life and can be consumed by all ages. The main process in the salted egg production is salting (NaCl) treatment that will give salty taste and acts as a preservative. Objectives: This study aimed to develop low-sodium salted eggs with an antioxidant potential through the innovations in the salting process. Methods: This was an experimental research. Salted eggs were produced with innovations in salting process using various concentration of teak leave extract and potassium chloride (KCl) substitution. The sensory qualities of the salted eggs were determined using differential tests. Salted eggs with the best sensory quality were determined their nutritional quality with proximate measurements and their antioxidative potency by measuring total phenolic content and antioxidant activity. Results: The research result showed that the KCl substitution did not affect the total phenolic content (TPC) of salted eggs, but it reduced the sensory qualities which include the quality of taste, color, fl avor and overall. The addition of teak leave extracts improved both the sensory quality and TPC of salted eggs produced with KCl substitutions. TPC increased along with increased of teak leave extract concentrations. KCl substitution or addition of teak leaves extract proved to increase the radical scavenging activity of salted eggs. The low-sodium salted egg with an antioxidant potential which was made using selected salting formulation had nutritional and sensory qualities which comparable to the salted eggs produced using sodium chloride (NaCl). Conclusion:The low-sodium salted eggs have antioxidant potential that can be produced by salting process innovation using teak leave extract and KCl substitution.

Penelitian ini bertujuan untuk formulasi teh herba manis (teh hijau-stevia-herba) yang disukai konsumen dan menentukan kadar antioksidan dan kalorinya. Sebagai pemanis digunakan stevia karena diketahui memiliki kapasitas antioksidan. Herba yang digunakan terdiri dari jahe, kayu manis dan cengkeh karena kandungan senyawa fenolik yang dapat berperan sebagai antioksidan dan secara kultural biasa digunakan dalam minuman.  Teh herba manis yang disukai konsumen berdasarkan warna, aroma, rasa dan kenampakan keseluruhan seduhan teh adalah formula dengan proporsi teh hijau : stevia 65: 35, proporsi herba 15% terhadap campuran teh hijau-stevia, menggunakan lebih dari satu macam herba. Teh herba manis ini memperlihatkan kadar antioksidan yang tinggi, yaitu 157.73 – 162.67mg fenol/ saji. Total kalori teh yang diuji jauh lebih rendah dibandingkan gula, yaitu sebesar 30 – 152 kal/saji. Hasil penelitian ini memperlihatkan bahwa teh herba manisini cukup prospektif untuk dikembangkan sebagai minuman...

Penelitian sebelumnya menunjukkan bahwa ekstrak buah salam (Syzygium polyanthum [Wight.] Walp) memilikikapasitas antioksidan sebagai penangkap radikal bebas dan penghambat peroksidasi sistem linoleat. Penelitianini bertujuan untuk mengkaji pengaruh diet ekstrak buah salam (Syzygium polyanthum [Wight.] Walp) terhadapkadar glukosa darah dan profil lipid (total kolesterol, HDL-C, LDL-C dan Trigliserida) pada tikus wistar. Hasilpenelitian menunjukkan bahwa diet ekstrak buah salam dapat menurunkan kadar glukosa, total kolesterol,trigliserida, LDL kolesterol, dan meningkatkan kadar HDL kolesterol tikus wistar, bertutut-turut sebesar 5,92 %,8,10 %, 4,51 %, 48.25% dan 11.87%.

In addition to providing protection, edible coatings can also improve the functional properties of the coated food through the incorporation of bioactive compounds, such as antioxidants. The study aimed to investigate the potential of chitosan and/or garlic essential oil (EO) incorporation into the edible coatings of beef meatballs in enhancing the antioxidant properties. The potency of chitosan, garlic EO and its combination in increasing the antioxidant properties of meatballs were examined by comparing them toward meatballs without bioactive compounds incorporation (control) for 18 days of storage at 4±1°C. This study used a completely randomized design and the data were analyzed using an analysis of variance at p> 0.05. Results showed that incorporation of chitosan and garlic EO into edible coatings increasing both either RSA or RP of coated meatballs. RSA of meatballs increased 3.7 times (chitosan), 4.6 times (garlic EO) and 7 times (chitosan-garlic EO), while the RP increased 2.6 times (chitosan), 2.9 times (garlic) and 3.0 times (chitosan-garlic EO). During storage, all of the meatballs tested showed a reduction in both RSA and RP. Incorporation of chitosan-garlic EO into the edible coating produces a synergistic effect in RSA but it showed antagonist effect in RP.

Previous research showed that pigeon pea has potential as an anti-diabetic functional drink related to its antioxidant capacity. Antioxidant capacity in legumes can be increased by elicitation. Improvement of antioxidant capacity in legumes elicited by NaCl was significantly higher than that of other abiotic elicitation. The objective of this study was to determine the antioxidant capacity of pigeon pea (Cajanus cajan L.) sprouts which were elicited using NaCl (50mM) with various elicitation times (8 hours, 12 hours, 16 hours) and germinated for 48 hours. The results showed that elicitation time did not have a significant effect on the total flavonoids content, but significantly increased antioxidant activity (DPPH radical scavenging, and reducing power) of pigeon pea sprouts along with increasing elicitation time. This study proved that elicitation using NaCl 50mM for 16 hours increases the total flavonoid content (69,36%), DPPH radical scavenging activity (134,18%), and reducing power (24,54%) of pigeon pea sprouts. Elicitation using 50mM NaCl with 16 hours elicitation time and 48 hours germination time can be considered as a technique to enhance antioxidant capacity in legumes sprouts.

Legumes are often used as a source of natural antioxidant. Elicitation is a promising alternative way of improving antioxidant compounds in legumes sprouts, such as flavonoid compound. NaCl stress can be used as one of abiotic elicitation that induced non-enzymatic defense in a plant, thus increases secondary metabolites which enhance the antioxidant capacity. However, its effects on cowpea (Vigna unguiculata) germination need to be more studied. In this study, we germinated cowpea under increasing salinity (0, 50, 100, 150mM NaCl) to investigate its effect on the total flavonoid content and antioxidant activity (radical scavenging activity and reducing power). Total flavonoid content and radical scavenging activity of cowpea sprouts increase along with increasing NaCl concentration. Meanwhile, only 150mM NaCl showed significantly higher reducing power among other concentrations. Total flavonoid content have a high correlation with radical scavenging activity (r=0,962; p<0,01) but not correlated with reducing power (r=0,137; p>0,05). This research results proved that elicitation using 150mM NaCl could be used as one of the strategies to enhance bioactive compound and antioxidant activity in legumes, thus increasing its potential to be developed as an antioxidant-based functional food.

The number of patients with diabetes continues to increase. Diabetes complications might induce serious diseases such as kidney, nervous, cardiovascular diseases and stroke. Diabetic complications can be prevented by keeping blood glucose and cholesterol at normal levels. This study aims to determine the potential of pigeon pea beverage for lowering glucose and total cholesterol plasma levels and increasing the antioxidant status of diabetic-hypercholesterolemia rats. The research was conducted using 18 Sprague Dawley male rats aged 3 months old with an average body weight of 154 g. The rats were divided into three groups: normal group, D-H group (diabetic-hypercholesterolemia group), and pigeon pea beverage group. The results showed that pigeon pea beverage diet showed hypoglycemic and hypocholesterolemic activities, and could improve the antioxidant status of diabetichypercholesterolemia rats. Plasma glucose and total cholesterol levels of diabetichypercholesterolemia rats decreased 33.86% and 19.78% respectively. The improvement of the plasma antioxidant status was indicated by the decrease of plasma MDA (malondialdehyde) level, reaching 37.16%. The research result provides an alternative to diabetes management by using the local bean as an anti-diabetic functional drink.

Olahraga menginduksi kehilangan cairan tubuh dan pembentukan radikal bebas yang lebih banyak. Oleh karena itu, tubuh membutuhkan asupan minuman isotonik yang kaya antioksidan. Antioksidan plasma berpengaruh pada kebugaran tubuh manusia. Rosella ungu (Hibiscus sabdariffa L) memiliki kapasitas sebagai antioksidan karena memiliki kadar antosianin dan vitamin C yang tinggi. Aplikasi ekstrak rosella ungu sebagai minuman isotonik belum pernah dilakukan sebelumnya. Penelitian ini bertujuan untuk mengembangkan rosella ungu sebagai minuman isotonik yang berpotensi tahap. Ekstraksi rosella ungu menggunakan pelarut yang berbeda dilakukan pada tahap pertama. Ekstrak dengan aktivitas antiradikal tertinggi digunakan untuk formulasi minuman isotonik. Pada tahap terakhir, minuman isotonik dengan tingkat kesukaan konsumen tertinggi dievaluasi kapasitas antioksidan dan efektivitasnya dalam peningkatan pelarut menghasilkan ekstrak dengan aktivitas antiradikal tertinggi, yaitu mencapai ekuivalen 93,16 ± 3,94 mmol BHT/L. Minuman isotonik dengan penggunaan 50% ekstrak rosella ungu menunjukkan tingkat kesukaan konsumen tertinggi. Minuman isotonik rosella ungu terbukti berpotensi sebagai antiradikal dan mampu meningkatkan kebugaran kebugaran sedang. Kata kunci: Antioksidan; rosella ungu; minuman isotonik; kebugaran tubuh ABSTRACT anthocyanin and vitamin C, dark red roselle (Hibiscus sabdariffa L) has antioxidant capacity. However, the application of dark red roselle extract as an isotonic drink has not yet been reported. This research was aimed to develop red dark with highest antiradical activity was used for isotonic drink formulation. In the second stage, the antioxidant capacity level of consumer preference. The result showed that extraction technique using distilled water gave an extract with the

β-Carotene exhibits a wide range of health benefits, but its application in food formulation is very limited because of its instability and susceptibility to degradation. The stability of β-carotene can be improved by incorporation into an oil-in-water (o/w) emulsions. The objective of this research was to characterize β-carotene loaded nanoemulsions prepared with spontaneous emulsification method using ternary food-grade surfactants (Tween 80, Span 40, Span 80) and palm oil or VCO (virgin coconut oil) as oil phase with the surfactant-oil ratio of 4. The physicochemical stability of β-carotene loaded nanoemulsions during simulated digestions, which consist of the mouth, stomach, and intestine phases, was also evaluated using in-vitro digestion model. The results showed that β-carotene loaded nanoemulsions, prepared either using VCO or palm oil as the oil phase, had neutral pH (6.8±0.1), mean particle diameter of 129 -159 nm, showed monomodal particle size distribution with low polyd...

Industri Rumah Tangga (IRT) Telur Asin memiliki kendala terbatasnya telur itik pangon (semi intensif), sehingga mengganti bahan bakunya dengan menggunakan telur itik kandang (intensif). Produksi telur asin dengan bahan baku telur itik intensif dengan proses yang sama menghasilkan telur asin dengan kualitas warna, tekstur dan rasa yang tidak sebaik penggunaan telur itik semi intensif. Kegiatan pengabdian kepada masyarakat (PKM) ini bertujuan untuk meningkatkan kualitas sensoris telur asin produksi IRT telur asin mitra yang dibuat dengan bahan baku telur itik intensif melalui inovasi proses produksi dengan penggunaan ekstrak daun jati dan pengovenan. Umur simpan dan kualitas mikrobiologis (total mikrobia kontaminan) serta kualitas gizi (proksimat) telur asin inovasi juga ditentukan. Hasil evaluasi kegiatan pengabdian menunjukkan bahwa terjadi peningkatan kualitas sensorsi, mikrobiologis dan umur simpan setelah introduksi inovasi proses produksi di IRT telur asin mitra. Penambahan ekst...

Salted duck egg is a duck egg preservation product which nutritionally rich in unsaturated fatty acid, fat, protein, and minerals, as well as has lower phospholipids and cholesterol levels than the fresh eggs. The salting (sodium chloride, NaCl) treatment during salted egg processing produces desirable egg yolk texture, salty taste, and longer the shelf life. The previous study reported that hypertension prevalence and stroke risk have a negative correlation to potassium intake but positively correlated to the sodium intake. The authors have reported the development of low-sodium salted eggs having antioxidant potential through salting process innovation by potassium chloride (KCl) substitution and teak leaf extract addition. The potential of intensive duck eggs for low-sodium salted egg production also has been reported in the previous author's study. This research aims to evaluate the shelf life and microbiological quality of low-sodium salted eggs prepared with salting process innovation and oven treatment using intensive duck eggs. Oven treatment carried out at temperature of 100 0 C with various oven duration. The oven duration that produce low sodium salted eggs with the highest sensory quality was chosen for salted eggs preparation. The shelf life of low-sodium salted eggs was determined by measuring the sensory quality degradation during storage at ambient temperature. Microbiological quality conducted by analyze the total plate count (TPC) of low sodium salted eggs at initial and the end of shelf life. The research result showed that 30 minutes oven duration produces the highest sensory quality. The shelf life of the low sodium salted eggs prepared with 30 minutes oven duration was 12 days. The TPC of fresh prepared low sodium salted egg reach to 6.4 x10 3 CFU/g and increased to 2,4x106 CFU/g at the end of the shelf life. These results provide an alternative to the development of intensive duck eggs for the production of low-sodium salted eggs as innovation product of duck salted eggs which were safer and has better quality for the Indonesian community

Cowpea (Vigna unguiculata) is one of legumes that have the potential as a source of food antioxidant related to the phenolic compounds. Germination can enhance the antioxidant capacity of cowpea and elicitation using NaCl within the germination process. It has been reported as an effective technique to improve the antioxidant potential of legumes sprouts. This study aimed to evaluate the antioxidant capacity (total phenolic content, DPPH radical scavenging activity, and reducing power (RP)) of NaCl-elicited cowpea sprouts with different concentrations of NaCl (50, 100, 150 mM) and elicitation durations (8, 12, 16 hours). The germination power of the NaCl-elicited cowpea was also investigated. Results showed that the total phenolic content, DPPH radical scavenging activity and RP of NaCl-elicited cowpea sprouts increase in line with the increase in NaCl concentrations and elicitation durations. Both DPPH radical scavenging activity and RP had significant correlation (p<0.01; r = 0.805; 0,785) with the total phenolic content. Nevertheless, germination power decreased along with increasing NaCl concentration and elicitation duration. The results of this study provide an alternative strategy for increasing the antioxidant capacity of cowpea through NaCl-elicitation. Thus, it can be a reference for developing cowpea-based functional food.

Tempeh had been recognized worldwide as a superfood. In Pengkok Village, Kedawung Sub-district, Sragen Regency, there were several traditional tempeh producers which supply fresh tempeh around Kedawung Sub-district. Tempeh produced in this area was also used as raw material for brownies production. &quot;BROWNIESTA&quot; is a Small Medium Enterprise (SME) which produces brownies made from tempeh. The demand of tempeh brownies was high, but it was difficult for SME &quot;BROWNIESTA&quot; to fulfill the demand due to the lack number of ovens. In addition, packaging, labels and the quality of the products had been unstable due to limited understanding of Good Manufacturing Practices (GMP) concept in food production. This community service introduced appropriate technology for SME &quot;BROWNIESTA&quot; in the form of: 1) introduction of gas-fired ovens, 2) introduction of packaging and labels and 3) GMP training according to BPOM guidelines. Partners actively participated in providing ...

The average consumption of dietary fiber in Indonesian is still below the recommended daily intake. Low dietary fiber intake has an impact on the development of degenerative diseases and metabolic syndrome. One of the risk factors for the occurrence of the disease is oxidative stress. The most effective strategy to overcome oxidative stress is through dietary antioxidants intake. Cowpea is proven to be rich in bioactive compounds such as flavonoids, dietary fiber as well as antioxidants, and these compounds have been successfully increased by germination. This study aims to develop cowpea sprouts flour as a functional cereal high in dietary fiber and antioxidants. The cereal was prepared by the best formula based on two steps of sensory analysis. The first one, the sensory analysis conducted to select the formula based on the best sensory quality of the cereal made by the various proportions of cowpea flour (%b/b) (80, 85, 90, 95, 100). The selected formula was further used to prepa...

Background: Powdered soy beverages are one kind of the functional drink products which were growing rapidly in Indonesia. The beverages come with a variety of health claims, including lowering glucose level and improve antioxidant status. Galunggung is one of Indonesian superior soybean varieties that have some advantages, such as life rust resistant, productivity reached 1,5 tons/ha, can be cultivated in the tidal lands, large seeds and sturdy pods (not easily broken). Objective: to determine the potential of powdered soybean (var. Galunggung) beverage as functional drink in term of physicochemical characteristics and effect of the dietary intake on glucose and cholesterol levels and antioxidant status of diabetic-hypercholesterolemia rats. Method: the physicochemical characteristics evaluation performed by measuring dispersibility, nutritional quality (proximate analysis), dietary fiber and in vitro antioxidant capacity (total phenol content and anti radical DPPH activity). Determ...

Sari buah jeruk merupakan produk pangan yang kaya vitamin C, tetapi rentan terhadap kerusakan fotooksidasif selama penyimpanan dan display. Penelitian ini bertujuan menentukan kemampuan mikroemulsi ȕ-karoten dalam menghambat kerusakan fotooksidatif vitamin C sari buah jeruk dan pengaruhnya terhadap karakteristik sensorisnya. Hasil penelitian LQL PHPSHUOLKDWNDQ EDKZD PLNURHPXOVL ȕNDURWHQ SDGD NRQVHQWUDVL ȕNDURWHQ SSP % b/b terhadap sari buah