Immas Walgiyanti, Anggara Mahardika, Paulus Damar Bayu Murti
A tofu factory produces relatively 500 kg of pulp which which have not been widely used. Therefore, this research was conducted with the aim of utilizing the remaining processed waste in the form of dregs from the harmonious processing of tofu which is quite abundant in Bandungan District, Semarang Regency. Tofu/okara waste contains various nutrients such as minerals, calcium, potassium, iron, antioxidants, and isoflavones. Substitution of okara flour mixed with flaxseed, which is a grain that contains biologically active nutrients, including omega-3, fatty acids, dietary fiber, and protein, will produce a food product in the form of low-gluten and high-fiber brownies. Consumer acceptance of color, unpleasant fragrance, soybean fragrance, sweet taste, texture, and preference was measured using an experimental research method using a RAL method with four treatments to get the best formulation. Determination of the best formulation was carried out by organoleptic test on 20 panelists and analyzed by a One-way ANOVA test followed by a DMRT test. The results of the scoring test showed that variations in wheat flour formulations and okara flour substitution had a significant effect (p<0.05) on the organoleptic value aspect. Brownies F2 (1:2) is the best formulation with the highest average value (4.75), which contains 12% wet gluten, 4.3% dry gluten, 0.07% protein, and 47.46% fiber. The product brownies with okara flour substitution and additional flaxseed can be an alternative for healthy food that is lower in gluten and high in fiber and can be developed into souvenirs typical of Bandungan.
{"title":"The Substitution of Different Concentration of Okara Flour in Brownies Formulation Added of Flaxseed (Linum usitatissimum) as Low-Gluten Healthy Food","authors":"Immas Walgiyanti, Anggara Mahardika, Paulus Damar Bayu Murti","doi":"10.33555/jffn.v5i2.127","DOIUrl":"https://doi.org/10.33555/jffn.v5i2.127","url":null,"abstract":"A tofu factory produces relatively 500 kg of pulp which which have not been widely used. Therefore, this research was conducted with the aim of utilizing the remaining processed waste in the form of dregs from the harmonious processing of tofu which is quite abundant in Bandungan District, Semarang Regency. Tofu/okara waste contains various nutrients such as minerals, calcium, potassium, iron, antioxidants, and isoflavones. Substitution of okara flour mixed with flaxseed, which is a grain that contains biologically active nutrients, including omega-3, fatty acids, dietary fiber, and protein, will produce a food product in the form of low-gluten and high-fiber brownies. Consumer acceptance of color, unpleasant fragrance, soybean fragrance, sweet taste, texture, and preference was measured using an experimental research method using a RAL method with four treatments to get the best formulation. Determination of the best formulation was carried out by organoleptic test on 20 panelists and analyzed by a One-way ANOVA test followed by a DMRT test. The results of the scoring test showed that variations in wheat flour formulations and okara flour substitution had a significant effect (p<0.05) on the organoleptic value aspect. Brownies F2 (1:2) is the best formulation with the highest average value (4.75), which contains 12% wet gluten, 4.3% dry gluten, 0.07% protein, and 47.46% fiber. The product brownies with okara flour substitution and additional flaxseed can be an alternative for healthy food that is lower in gluten and high in fiber and can be developed into souvenirs typical of Bandungan.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140416077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ester Papuany Yantewo, Z. L. Sarungallo, Budi Santoso, I. Epriliati
Red fruit (Pandanus conoideus) oil (RFO) which provides high antioxidant as well as having unique aromas is potential use as a functional ingredient for functional food product developments, e.g., mayonnaise. The present research aimed to determine the effects of RFO and water concentration on physical and organoleptic properties, and total carotenoids contributed by RFO in mayonnaise formulas. The methods comprised of 4 mayonnaise formulas with RFO:water ratios coded F1 (25:45), F2 (20:50), F3 (15:55), and F4 (10:60); while other ingredients, i.e., egg yolk of 5,5%, starch 5%, CMC 1%, citric acid 1%, acetic acid 4%, sugar7,5%, and mustard 3%. Parameters observed were colour, viscosity, emulsion stability, and organoleptic; moisture and carotenoid content. Results indicated that all formulas were in the ranges of dark reddish orange to orange in colour, had a specific RFO aroma and mildly acid, viscosity (200 – 240 dPoise), the emulsion were stable for between 3-7 days stored at room temperature. Organoleptic scores for all formulas obtained 4.66 – 5.92 (slightly liked to liked) for colour, 4.33 -5.25 (slightly liked to liked) for aroma, 4.14–4.96 (neutral to slightly liked) for taste, 5.51-5.70 (slightly liked to liked) for smoothness and for overall scores were 4.85-5.51 (slightly liked to liked). The best formula was F2 obtained from composition of RFO:water 20:50, with color pale reddish-orange, viscosity of 205 d.Poise, stable for 8 days, 57.75% (w/w) for moisture, and total carotenoids 2.550 ppm
{"title":"Effects of Crude Red Fruit (Pandanus conoideus Lamk.) Oil Concentrations on Physicochemical, Total Carotenoids, and Organoleptic Characteristics of Mayonnaise","authors":"Ester Papuany Yantewo, Z. L. Sarungallo, Budi Santoso, I. Epriliati","doi":"10.33555/jffn.v5i2.123","DOIUrl":"https://doi.org/10.33555/jffn.v5i2.123","url":null,"abstract":"Red fruit (Pandanus conoideus) oil (RFO) which provides high antioxidant as well as having unique aromas is potential use as a functional ingredient for functional food product developments, e.g., mayonnaise. The present research aimed to determine the effects of RFO and water concentration on physical and organoleptic properties, and total carotenoids contributed by RFO in mayonnaise formulas. The methods comprised of 4 mayonnaise formulas with RFO:water ratios coded F1 (25:45), F2 (20:50), F3 (15:55), and F4 (10:60); while other ingredients, i.e., egg yolk of 5,5%, starch 5%, CMC 1%, citric acid 1%, acetic acid 4%, sugar7,5%, and mustard 3%. Parameters observed were colour, viscosity, emulsion stability, and organoleptic; moisture and carotenoid content. Results indicated that all formulas were in the ranges of dark reddish orange to orange in colour, had a specific RFO aroma and mildly acid, viscosity (200 – 240 dPoise), the emulsion were stable for between 3-7 days stored at room temperature. Organoleptic scores for all formulas obtained 4.66 – 5.92 (slightly liked to liked) for colour, 4.33 -5.25 (slightly liked to liked) for aroma, 4.14–4.96 (neutral to slightly liked) for taste, 5.51-5.70 (slightly liked to liked) for smoothness and for overall scores were 4.85-5.51 (slightly liked to liked). The best formula was F2 obtained from composition of RFO:water 20:50, with color pale reddish-orange, viscosity of 205 d.Poise, stable for 8 days, 57.75% (w/w) for moisture, and total carotenoids 2.550 ppm","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140412072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Safinta Nurindra Rahmadhia, Naufal Haudry Sigit, T. Juwitaningtyas
Active packaging is packaging designed to extend shelf-life or to maintain or improve the quality of packaged food. The concept of active packaging is to add certain components to the packaged food system or the surrounding environment. Dodol is a perishable food because it has a high-water content. The deterioration typically manifests as the presence of microbial growth and rancidity on the dodol. To increase the shelf life and quality of dodol is by wrapping it with active packaging. This study aimed to determine the effect of using active packaging on the chemical properties (water content, peroxide number, and antioxidant activity) and total plate count (TPC) of dodol. Active packaging made from cassava starch with the addition of klutuk banana leaf extract (KBLE) of the wulung variety as a source of antioxidant compounds is made by casting method. This research was conducted in two variables, namely the Wulung variation of KBLE concentration (0% and 20% w/v) and storage time (0; 5; 10; 15; 20; 25; and 30 days). The results of this study indicate that the active packaging (F2) applied to dodol has a significant effect (p<0.05) on the water content, peroxide value, antioxidant activity, and TPC values of dodol. Dodol packaged using active packaging after 30 days had lower water content, peroxide value, and TPC values than dodol packaged without KBLE. In addition, the value of antioxidant activity in dodol and active KBLE packaging obtained higher values (37.5% on days 30th) than packaging that was not given KBLE.
{"title":"Chemical Properties and Total Plate Count of Dodol Packaged in Active Packing with the Addition of Klutuk Banana Leaf (Musa balbsiana Colla) Extract","authors":"Safinta Nurindra Rahmadhia, Naufal Haudry Sigit, T. Juwitaningtyas","doi":"10.33555/jffn.v5i2.115","DOIUrl":"https://doi.org/10.33555/jffn.v5i2.115","url":null,"abstract":"Active packaging is packaging designed to extend shelf-life or to maintain or improve the quality of packaged food. The concept of active packaging is to add certain components to the packaged food system or the surrounding environment. Dodol is a perishable food because it has a high-water content. The deterioration typically manifests as the presence of microbial growth and rancidity on the dodol. To increase the shelf life and quality of dodol is by wrapping it with active packaging. This study aimed to determine the effect of using active packaging on the chemical properties (water content, peroxide number, and antioxidant activity) and total plate count (TPC) of dodol. Active packaging made from cassava starch with the addition of klutuk banana leaf extract (KBLE) of the wulung variety as a source of antioxidant compounds is made by casting method. This research was conducted in two variables, namely the Wulung variation of KBLE concentration (0% and 20% w/v) and storage time (0; 5; 10; 15; 20; 25; and 30 days). The results of this study indicate that the active packaging (F2) applied to dodol has a significant effect (p<0.05) on the water content, peroxide value, antioxidant activity, and TPC values of dodol. Dodol packaged using active packaging after 30 days had lower water content, peroxide value, and TPC values than dodol packaged without KBLE. In addition, the value of antioxidant activity in dodol and active KBLE packaging obtained higher values (37.5% on days 30th) than packaging that was not given KBLE.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"2020 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140415948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nadya Salsabila Ramadhan, Laras Cempaka, Wahyudi David
Nowadays, consumers are selective in choosing their healthy food. A healthy lifestyle as well as food claims are prominent factors that motivate consumers to purchase healthy food. This study aims to determine and analyze the relationship between a healthy lifestyle on purchase intention on food products with claims. Healthy Promoting Lifestyle-II (HPLP-II) measured for a healthy lifestyle. The data analysis includes descriptive tests, classical assumption tests (normality test, linearity test, and multicollinearity test), and multiple linear regression analysis tests. Based on the test results, 99% of respondents are aware of food products with claims, 93% of respondents often see food products with nutrition claims, 80% of respondents often see dairy products and their preparation as food products with claims, and 96% of respondents choose food products with claim rather than without claims. Scores of indicators of a healthy lifestyle with the maximum score is 5.00 (physical activity 3.85, healthy diet 3.73, quality of sleep 3.59, and non-smoking behavior 4.57 in this study exceeded the minimum scores (≥2.50). Healthy lifestyle, age, income, and education simultaneously affect purchase intention in food products with claims.
{"title":"A Healthy Lifestyle and Purchase Intention on Food Claims","authors":"Nadya Salsabila Ramadhan, Laras Cempaka, Wahyudi David","doi":"10.33555/jffn.v5i2.120","DOIUrl":"https://doi.org/10.33555/jffn.v5i2.120","url":null,"abstract":"Nowadays, consumers are selective in choosing their healthy food. A healthy lifestyle as well as food claims are prominent factors that motivate consumers to purchase healthy food. This study aims to determine and analyze the relationship between a healthy lifestyle on purchase intention on food products with claims. Healthy Promoting Lifestyle-II (HPLP-II) measured for a healthy lifestyle. The data analysis includes descriptive tests, classical assumption tests (normality test, linearity test, and multicollinearity test), and multiple linear regression analysis tests. Based on the test results, 99% of respondents are aware of food products with claims, 93% of respondents often see food products with nutrition claims, 80% of respondents often see dairy products and their preparation as food products with claims, and 96% of respondents choose food products with claim rather than without claims. Scores of indicators of a healthy lifestyle with the maximum score is 5.00 (physical activity 3.85, healthy diet 3.73, quality of sleep 3.59, and non-smoking behavior 4.57 in this study exceeded the minimum scores (≥2.50). Healthy lifestyle, age, income, and education simultaneously affect purchase intention in food products with claims.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"14 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140413558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aprilia Fitriani, Denna Rianda Toni, Safinta Nurindra Rahmadhia
Flakes are food products that have the shape of thin sheets, brownish yellow in color with a practical presentation. Flakes are easy to process and generally consumed for breakfast. Flakes that are rich in dietary fiber and protein can serve as a source of energy while also offering functional advantages. The objective of this study is to generate flakes with elevated levels of dietary fiber and protein by utilizing mocaf and yellow kepok banana bud flour. The use of mocaf flour in the manufacture of flakes intends to improve the fiber content, while the use of yellow kepok banana bud (YKBB) flour aims to boost the protein level. This research was conducted to determine the chemical characteristics of flakes with variations of mocaf flour and KBF. The chemical characteristics include moisture, ash, crude fiber, total protein, lipid, and carbohydrate content. This study used a completely randomised design (CRD) with 2 replications with a ratio of wheat flour, mocaf flour, and YKBB flour as much as the control (20g:0g:0g), F1 (10g:10g:0g), F2 (10g:2.5g:7.5g), F3 (10g:5g:5g) and F4 (10g:7.5g:2.5g). The results showed that the moisture content was 2.43–3.19% w.b., the ash content was 2.55–11.72% d.b., the crude fiber content was 2.17–8.40% d.b., the total protein content was 4.34–7.85% d.b., lipid content 2.46–3.17% d.b., and carbohydrate content was 76.91–87.98% d.b.
{"title":"Chemical Characteristics of Kepok Banana Bud (Musa Paradisiaca Linn.) Flakes with Variations of Mocaf Flour","authors":"Aprilia Fitriani, Denna Rianda Toni, Safinta Nurindra Rahmadhia","doi":"10.33555/jffn.v5i2.114","DOIUrl":"https://doi.org/10.33555/jffn.v5i2.114","url":null,"abstract":"Flakes are food products that have the shape of thin sheets, brownish yellow in color with a practical presentation. Flakes are easy to process and generally consumed for breakfast. Flakes that are rich in dietary fiber and protein can serve as a source of energy while also offering functional advantages. The objective of this study is to generate flakes with elevated levels of dietary fiber and protein by utilizing mocaf and yellow kepok banana bud flour. The use of mocaf flour in the manufacture of flakes intends to improve the fiber content, while the use of yellow kepok banana bud (YKBB) flour aims to boost the protein level. This research was conducted to determine the chemical characteristics of flakes with variations of mocaf flour and KBF. The chemical characteristics include moisture, ash, crude fiber, total protein, lipid, and carbohydrate content. This study used a completely randomised design (CRD) with 2 replications with a ratio of wheat flour, mocaf flour, and YKBB flour as much as the control (20g:0g:0g), F1 (10g:10g:0g), F2 (10g:2.5g:7.5g), F3 (10g:5g:5g) and F4 (10g:7.5g:2.5g). The results showed that the moisture content was 2.43–3.19% w.b., the ash content was 2.55–11.72% d.b., the crude fiber content was 2.17–8.40% d.b., the total protein content was 4.34–7.85% d.b., lipid content 2.46–3.17% d.b., and carbohydrate content was 76.91–87.98% d.b.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"3 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140442880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anisa Sagita, Linda Riski Sefrina, Milliyantri Elvandari
Women of childbearing age are a vulnerable group to anemia so women need high iron intake. The percentage of anemia in women aged 15-24 years in Indonesia is 35,3%. Anemia has a more serious impact on the time of pregnancy, namely the risk of maternal death, premature birth and low birth weight. The purpose of this study was to determine the best formula, analyze the moisture content, ash content, protein, fat, carbohydrates, Iron (Fe) and vitamin C on the development of seaweed pudding (Eucheuma spinosum) with kelakai (Stenochlaena palustris) and papaya as snack alternative for the prevention of anemia. This research is experimental with a Complete Randomized Design consisting of three levels of treatment (seaweed : kelakai : papaya), namely F1 (100:90:210), F2 (125:70:205) and F3 (150:50:200). The results of organoleptic test observations obtained the best formula in formula 3 with the results of the analysis of water content of 95,6%, ash content of 0,49%, protein 0,11%, fat 0,79%, carbohydrates 3,01%, iron 30,6 mg/100 g dry weight and vitamin C 36 mg/ 100 g dry weight. Based on the results and discussion of the research that has been done, seaweed pudding with kale and papaya can be accepted as an alternative food for the prevention of anemia.
{"title":"Development of Seaweed Pudding (Eucheuma spinosum) with Kelakai (Stenochlaena palustris) and Papaya as Snack Alternative for the Prevention of Anemia","authors":"Anisa Sagita, Linda Riski Sefrina, Milliyantri Elvandari","doi":"10.33555/jffn.v5i1.107","DOIUrl":"https://doi.org/10.33555/jffn.v5i1.107","url":null,"abstract":"Women of childbearing age are a vulnerable group to anemia so women need high iron intake. The percentage of anemia in women aged 15-24 years in Indonesia is 35,3%. Anemia has a more serious impact on the time of pregnancy, namely the risk of maternal death, premature birth and low birth weight. The purpose of this study was to determine the best formula, analyze the moisture content, ash content, protein, fat, carbohydrates, Iron (Fe) and vitamin C on the development of seaweed pudding (Eucheuma spinosum) with kelakai (Stenochlaena palustris) and papaya as snack alternative for the prevention of anemia. This research is experimental with a Complete Randomized Design consisting of three levels of treatment (seaweed : kelakai : papaya), namely F1 (100:90:210), F2 (125:70:205) and F3 (150:50:200). The results of organoleptic test observations obtained the best formula in formula 3 with the results of the analysis of water content of 95,6%, ash content of 0,49%, protein 0,11%, fat 0,79%, carbohydrates 3,01%, iron 30,6 mg/100 g dry weight and vitamin C 36 mg/ 100 g dry weight. Based on the results and discussion of the research that has been done, seaweed pudding with kale and papaya can be accepted as an alternative food for the prevention of anemia.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90247221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Sugahara, Sellen Gurusmatika, M. Ishida, K. Nishi
Rendang, one of the most Indonesian traditional seasonings, is composed of many kinds of spices as well as ingredients. Food with rich spice components is gaining recognition as healthy food, because each spice contains many bioactive compounds and has health-promoting potentials, such as anti-inflammation, anti-allergy, and anti-obesity. Hence, the anti-inflammatory potential of rendang seasoning water extract (RSE) was elucidated in this experiment. RSE inhibited nitric oxide, IL-6, and TNF-α production of RAW264.7 cells and P-mac (peritoneal macrophages) with lipopolysaccharide (LPS)-stimulated by suppressing the gene expression levels in a dose-dependent manner. Moreover, inhibition of p38, ERK and JNK as part of mitogen-activated protein (MAP) kinase pathways result in down regulation of RSE, and also translocation of NF-κB to the nucleus from the cytosol. Water extracts of six spices contained in rendang such as clove, cinnamon, white pepper, garlic, red chili, and ginger suppressed cytokines IL-6 and TNF-α production by RAW264.7 cells with LPS-stimulated. It was suggested that the anti-inflammatory effect of rendang is contributed by the anti-inflammation substances in its spice components. Overall findings indicated that rendang has the potential to contribute to anti-inflammation.
{"title":"Anti-Inflammatory Potentials of Rendang Seasoning (Sumatran Traditional Food) Water Extract in RAW264.7 Cells and Mouse Peritoneal Macrophages","authors":"T. Sugahara, Sellen Gurusmatika, M. Ishida, K. Nishi","doi":"10.33555/jffn.v5i1.119","DOIUrl":"https://doi.org/10.33555/jffn.v5i1.119","url":null,"abstract":"Rendang, one of the most Indonesian traditional seasonings, is composed of many kinds of spices as well as ingredients. Food with rich spice components is gaining recognition as healthy food, because each spice contains many bioactive compounds and has health-promoting potentials, such as anti-inflammation, anti-allergy, and anti-obesity. Hence, the anti-inflammatory potential of rendang seasoning water extract (RSE) was elucidated in this experiment. RSE inhibited nitric oxide, IL-6, and TNF-α production of RAW264.7 cells and P-mac (peritoneal macrophages) with lipopolysaccharide (LPS)-stimulated by suppressing the gene expression levels in a dose-dependent manner. Moreover, inhibition of p38, ERK and JNK as part of mitogen-activated protein (MAP) kinase pathways result in down regulation of RSE, and also translocation of NF-κB to the nucleus from the cytosol. Water extracts of six spices contained in rendang such as clove, cinnamon, white pepper, garlic, red chili, and ginger suppressed cytokines IL-6 and TNF-α production by RAW264.7 cells with LPS-stimulated. It was suggested that the anti-inflammatory effect of rendang is contributed by the anti-inflammation substances in its spice components. Overall findings indicated that rendang has the potential to contribute to anti-inflammation.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81035251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anthocyanins originating from different commodities have different constituent components and anthocyanidin levels. This will undoubtedly affect the anthocyanin content of total in foodstuffs. Local items such as; Purple sweet potato, black rice, and black glutinous rice have different structural components and levels of anthocyanidins. The research objective was to measure the total anthocyanin content and identify anthocyanidins qualitatively and quantitatively from anthocyanin extracts of purple sweet potato, black rice, and black glutinous rice. The research method used was an experimental method , qualitative and quantitative identification analyses were carried out using the UHPLC-PDA (Ultra high Performance Liquid Chromatographic) instrument system. Based on the study with pH-difference measurements, the total anthocyanin extract in purple sweet potato is 0.6 mg / g of material, much lower than black rice (5.50 mg / g of material) and black glutinous rice (6.00 mg / g of material). g material). Based on the identification of the purple sweet potato anthocyanin extract, the main components of anthocyanidins were Delfinidin, Cyanidin, and Malvidin with concentrations of 0.12 mg, 0.12 mg, and 1.20mg / 100g of ingredients, respectively. Meanwhile, black rice and black glutinous rice were identified with cyanidine and malvidin with concentrations of 0.73 and 13.17 mg / 100g and 1.07 mg and 17.6 mg / 100g of ingredients.
{"title":"Identification of Anthocyanidins in Anthocyanin Extract of Purple Sweet Potato (Ipomoea batatas l), black rice (Oryza sativa l), and Black Glutinous rice (Oryza sativa v. glutinosa)","authors":"S. Sumartini","doi":"10.33555/jffn.v5i1.105","DOIUrl":"https://doi.org/10.33555/jffn.v5i1.105","url":null,"abstract":"Anthocyanins originating from different commodities have different constituent components and anthocyanidin levels. This will undoubtedly affect the anthocyanin content of total in foodstuffs. Local items such as; Purple sweet potato, black rice, and black glutinous rice have different structural components and levels of anthocyanidins. The research objective was to measure the total anthocyanin content and identify anthocyanidins qualitatively and quantitatively from anthocyanin extracts of purple sweet potato, black rice, and black glutinous rice. The research method used was an experimental method , qualitative and quantitative identification analyses were carried out using the UHPLC-PDA (Ultra high Performance Liquid Chromatographic) instrument system. Based on the study with pH-difference measurements, the total anthocyanin extract in purple sweet potato is 0.6 mg / g of material, much lower than black rice (5.50 mg / g of material) and black glutinous rice (6.00 mg / g of material). g material). Based on the identification of the purple sweet potato anthocyanin extract, the main components of anthocyanidins were Delfinidin, Cyanidin, and Malvidin with concentrations of 0.12 mg, 0.12 mg, and 1.20mg / 100g of ingredients, respectively. Meanwhile, black rice and black glutinous rice were identified with cyanidine and malvidin with concentrations of 0.73 and 13.17 mg / 100g and 1.07 mg and 17.6 mg / 100g of ingredients.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"2014 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86745049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Human awareness to maintain health provides an increase in consumption of natural products. This requires various efforts to explore natural products and process them into functional food. Herbal tea is one type of functional food from plant are produces in form dried herbs plant. Tatat leaves is rich in bioactive compounds such as alkaloid and polyphenols. This are actually quite well known in Sandai, which are believed to treat heat, lower blood sugar, hypertension, and immunomodulators. The purposes of this study is to make tatat leaf tea as functional food products with good quality especially for compotition and consumer preference using 2 different drying methods. Based on the results, it was found that visually the color produced by tatat leaves from the processing results was brighter with a brownish orange color, in contrast to tatat leaves which were brewed without processing which resulted in a pale yellow color. Based on the results of hedonic analysis, panelists prefer the taste, aroma, and color of tatat leaves from the processing treatment. The results of the analysis of phenol levels showed that the tatat leaves tea from the processing process was 91.078 mgGAE / g higher than the tatat leaves tea without processing 40.643 mgGAE / g. The results of the vitamin C test showed that the percentage of tatat leaves tea from the processing process was lower at 29.74 mg / 100 g compared to the tatat leaves from the direct drying method of 44.92 mg / 100 g.
{"title":"Efek Proses Pengolahan Terhadap Kadar Fenol, Vitamin C dan Penerimaan Konsumen pada Teh Daun Tatat (Bauhinia acuminata)","authors":"Dian Fitriarni","doi":"10.33555/jffn.v5i1.104","DOIUrl":"https://doi.org/10.33555/jffn.v5i1.104","url":null,"abstract":"Human awareness to maintain health provides an increase in consumption of natural products. This requires various efforts to explore natural products and process them into functional food. Herbal tea is one type of functional food from plant are produces in form dried herbs plant. Tatat leaves is rich in bioactive compounds such as alkaloid and polyphenols. This are actually quite well known in Sandai, which are believed to treat heat, lower blood sugar, hypertension, and immunomodulators. The purposes of this study is to make tatat leaf tea as functional food products with good quality especially for compotition and consumer preference using 2 different drying methods. \u0000Based on the results, it was found that visually the color produced by tatat leaves from the processing results was brighter with a brownish orange color, in contrast to tatat leaves which were brewed without processing which resulted in a pale yellow color. Based on the results of hedonic analysis, panelists prefer the taste, aroma, and color of tatat leaves from the processing treatment. The results of the analysis of phenol levels showed that the tatat leaves tea from the processing process was 91.078 mgGAE / g higher than the tatat leaves tea without processing 40.643 mgGAE / g. The results of the vitamin C test showed that the percentage of tatat leaves tea from the processing process was lower at 29.74 mg / 100 g compared to the tatat leaves from the direct drying method of 44.92 mg / 100 g.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82776984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fermentation is a natural process when microorganisms such as yeast and bacteria convert carbohydrates such as starch and sugar into alcohol or acid. Some fermented products from microorganisms can be processed into foods that can be consumed and provide good health effects for the body. Fermented foods such as kefir, tempeh, natto, and kimchi are foods that produce probiotic bacteria, which are good bacteria that have a beneficial effect on the host when consumed in sufficient quantities (about 108–1011 CFU/mL). If probiotics are consumed in combination with prebiotics, they will have a synergistic effect called "synbiotics" and will increase the benefits of probiotics. Several in vitro, in vivo, and clinical studies have shown that probiotics can help with diseases like diarrhea, high cholesterol, diabetes, colon cancer, and dyslipidemia
{"title":"A Review on The Benefits of Probiotics as Fermented Food against Several Diseases","authors":"N. Nasri, J. Silalahi, V. E. Kaban, D. Satria","doi":"10.33555/jffn.v5i1.110","DOIUrl":"https://doi.org/10.33555/jffn.v5i1.110","url":null,"abstract":"Fermentation is a natural process when microorganisms such as yeast and bacteria convert carbohydrates such as starch and sugar into alcohol or acid. Some fermented products from microorganisms can be processed into foods that can be consumed and provide good health effects for the body. Fermented foods such as kefir, tempeh, natto, and kimchi are foods that produce probiotic bacteria, which are good bacteria that have a beneficial effect on the host when consumed in sufficient quantities (about 108–1011 CFU/mL). If probiotics are consumed in combination with prebiotics, they will have a synergistic effect called \"synbiotics\" and will increase the benefits of probiotics. Several in vitro, in vivo, and clinical studies have shown that probiotics can help with diseases like diarrhea, high cholesterol, diabetes, colon cancer, and dyslipidemia","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87120856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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