R. Umiyati, Lustika Eva Lusiana, Iffah Muflihati, F. Nurdyansyah
The limited shelf life of red guava fruit encourages efforts to maintain its shelf life by using the sealing and wrapping packaging method with storage at 9ºC for 12 days. The purpose of this study was to determine the effect of packaging method and storage time on the chemical properties of red guava ( Psidium guajava L.). This study used a factorial design consisting of 2 factors. The first factor is the packaging method (without packaging, sealing and wrapping). The second factor is storage time (day 0, day 3, day 6, day 9 and day 12). The results showed that the highest vitamin C content was in the sealing packaging method, namely on the 3rd day of storage at 3.3%. the highest water content value is 90.45% on the packaging method of wrapping storage on day 0, the highest value of total titrated acid in fruit with packaging method of packaging storage day 0 is 0.08%, while the highest value of total dissolved solids was 7.33 o Brix on the 12th day storage sealing packaging method.
{"title":"Red Guava (Psidium guajava L.) Chemical Properties Characterization Using Different Packaging Methods During Storage","authors":"R. Umiyati, Lustika Eva Lusiana, Iffah Muflihati, F. Nurdyansyah","doi":"10.33512/fsj.v4i2.14274","DOIUrl":"https://doi.org/10.33512/fsj.v4i2.14274","url":null,"abstract":"The limited shelf life of red guava fruit encourages efforts to maintain its shelf life by using the sealing and wrapping packaging method with storage at 9ºC for 12 days. The purpose of this study was to determine the effect of packaging method and storage time on the chemical properties of red guava ( Psidium guajava L.). This study used a factorial design consisting of 2 factors. The first factor is the packaging method (without packaging, sealing and wrapping). The second factor is storage time (day 0, day 3, day 6, day 9 and day 12). The results showed that the highest vitamin C content was in the sealing packaging method, namely on the 3rd day of storage at 3.3%. the highest water content value is 90.45% on the packaging method of wrapping storage on day 0, the highest value of total titrated acid in fruit with packaging method of packaging storage day 0 is 0.08%, while the highest value of total dissolved solids was 7.33 o Brix on the 12th day storage sealing packaging method.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42431707","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}
W. Nurtiana, R. Rismaya, Eko Yuliastuti Endah Sulistyawati, Athiefah Fauziyyah, D. N. Hakiki, Mohamad Rajih Radiansyah, A. Rahmawan
Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. Another effort to utilize beneng taro that has been done is to process it into flour. Beneng taro contains functional compounds including carotenoid pigments and dietary fiber. The use of beneng taro in food can increase product functionality and as food diversification . Muffins are one of the food that people like, but the main composition is wheat flour. The use of local flour in muffin can help the reduce of wheat flour, but will affect the characteristics of the resulting muffin. The purpose of this study was to evaluate the effect of adding beneng taro flour to muffins on the physical and sensory characteristics. This study used a completely randomized design (CRD) with concentration of substituted beneng taro flour (0%, 15%, 20%, 25%, and 30% w/w). The result of this research is the increase of beneng taro flour substitution in muffins decrease the expansion ratio, water content, lightness (L*) of the crust and crumb, a* chromaticity of the crust, b* chromaticity of the crust and crumb, hue (oh) of the crust and crumb, and sensory acceptance. However, The increase of beneng taro flour substitution increase the density of dough, density of muffin, and a* chromaticity of the crumb. The result of sensory evaluation showed that the increase of beneng taro flour substitution decrease the acceptance of aroma, taste, texture, and color. Based on the results of physical and sensory analysis, the muffin formula substituted with 15% beneng taro flour was the best formula.
{"title":"The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins","authors":"W. Nurtiana, R. Rismaya, Eko Yuliastuti Endah Sulistyawati, Athiefah Fauziyyah, D. N. Hakiki, Mohamad Rajih Radiansyah, A. Rahmawan","doi":"10.33512/fsj.v4i2.17413","DOIUrl":"https://doi.org/10.33512/fsj.v4i2.17413","url":null,"abstract":"Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. Another effort to utilize beneng taro that has been done is to process it into flour. Beneng taro contains functional compounds including carotenoid pigments and dietary fiber. The use of beneng taro in food can increase product functionality and as food diversification . Muffins are one of the food that people like, but the main composition is wheat flour. The use of local flour in muffin can help the reduce of wheat flour, but will affect the characteristics of the resulting muffin. The purpose of this study was to evaluate the effect of adding beneng taro flour to muffins on the physical and sensory characteristics. This study used a completely randomized design (CRD) with concentration of substituted beneng taro flour (0%, 15%, 20%, 25%, and 30% w/w). The result of this research is the increase of beneng taro flour substitution in muffins decrease the expansion ratio, water content, lightness (L*) of the crust and crumb, a* chromaticity of the crust, b* chromaticity of the crust and crumb, hue (oh) of the crust and crumb, and sensory acceptance. However, The increase of beneng taro flour substitution increase the density of dough, density of muffin, and a* chromaticity of the crumb. The result of sensory evaluation showed that the increase of beneng taro flour substitution decrease the acceptance of aroma, taste, texture, and color. Based on the results of physical and sensory analysis, the muffin formula substituted with 15% beneng taro flour was the best formula.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42675493","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}
Opportunity to use sago as a basic ingredient for syrup glucose is very large because of the high carbohydrate content reached 75.88% - 85.08%. Sago starch contains 27% amylose and 73% amylopectin. This study aims to determine the effect of sago starch substrate concentration on reducing sugar, total dissolved solids, dextrose equivalent, and sweetness level from the glucose syrup produced. This research was conducted in 3 stages, namely gelatinization, liquefaction, and saccharification. The use of sago substrate concentrations were 25%, 30%, and 35%. The use of amylase enzyme is 0.1% dry weight and glucoamylase enzyme is 0.008 g/g dry weight. This study used a completely randomized design with a factorial pattern with two replications and data analysis using Duncan test. The use of α-amylase and glucoamylase enzymes in the manufacture of glucose syrup from sago starch affects the glucose syrup produced. The best result is obtained from 30% substrate concentration with reducing sugar value is 186.07 g/L, total dissolved solid is 36.13%, dextrose equivalent value is 62.02%, and sweetness level value is 33.92 ºbrix.
{"title":"Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup","authors":"Rissa Megavitry, A. Laga, A. Syarifuddin","doi":"10.33512/fsj.v4i2.14746","DOIUrl":"https://doi.org/10.33512/fsj.v4i2.14746","url":null,"abstract":"Opportunity to use sago as a basic ingredient for syrup glucose is very large because of the high carbohydrate content reached 75.88% - 85.08%. Sago starch contains 27% amylose and 73% amylopectin. This study aims to determine the effect of sago starch substrate concentration on reducing sugar, total dissolved solids, dextrose equivalent, and sweetness level from the glucose syrup produced. This research was conducted in 3 stages, namely gelatinization, liquefaction, and saccharification. The use of sago substrate concentrations were 25%, 30%, and 35%. The use of amylase enzyme is 0.1% dry weight and glucoamylase enzyme is 0.008 g/g dry weight. This study used a completely randomized design with a factorial pattern with two replications and data analysis using Duncan test. The use of α-amylase and glucoamylase enzymes in the manufacture of glucose syrup from sago starch affects the glucose syrup produced. The best result is obtained from 30% substrate concentration with reducing sugar value is 186.07 g/L, total dissolved solid is 36.13%, dextrose equivalent value is 62.02%, and sweetness level value is 33.92 ºbrix.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47298722","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}
N. Abdullahi, E. Igwe, M. Dandago, Abdurrashid Rilwan, H. Jibril, R. Iliyasu
Population growth, poverty and climate change dictate the need for additional protein sources. Edible insects are potential protein substitutes and can provide both humans and animals with the required amount of protein, essential amino acids, and other indispensable nutrients. Incorporating edible-insects into familiar products and subjecting them to adequate processing that masks their natural appearance will improve their consumption. This article provides insights on the potentials of edible-insects as novel ingredients in food processing and its various benefits. Effects of processing on their nutritional and functional properties were also discussed. Literature was gathered through an online search on the Science Direct database and Google Scholar. Edible-insect powders, protein isolates and concentrates and oils were reported to be incorporated into bugger, chips, chocolate, bread, cookies, and other baked snacks. The addition of insect products improves protein, fat, fiber, and minerals contents. Insects also contain healthier lipids when compared with conventional proteins. Edible-insects will provide essential nutrients to the rapidly growing world population when more attention is given to their production, processing, safety, and marketing. Efforts need to be strengthened to secure global acceptance of insect protein since the conventional sources are not reliable and cannot satisfy the world population in decades to come.
{"title":"Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities","authors":"N. Abdullahi, E. Igwe, M. Dandago, Abdurrashid Rilwan, H. Jibril, R. Iliyasu","doi":"10.33512/fsj.v4i2.14527","DOIUrl":"https://doi.org/10.33512/fsj.v4i2.14527","url":null,"abstract":"Population growth, poverty and climate change dictate the need for additional protein sources. Edible insects are potential protein substitutes and can provide both humans and animals with the required amount of protein, essential amino acids, and other indispensable nutrients. Incorporating edible-insects into familiar products and subjecting them to adequate processing that masks their natural appearance will improve their consumption. This article provides insights on the potentials of edible-insects as novel ingredients in food processing and its various benefits. Effects of processing on their nutritional and functional properties were also discussed. Literature was gathered through an online search on the Science Direct database and Google Scholar. Edible-insect powders, protein isolates and concentrates and oils were reported to be incorporated into bugger, chips, chocolate, bread, cookies, and other baked snacks. The addition of insect products improves protein, fat, fiber, and minerals contents. Insects also contain healthier lipids when compared with conventional proteins. Edible-insects will provide essential nutrients to the rapidly growing world population when more attention is given to their production, processing, safety, and marketing. Efforts need to be strengthened to secure global acceptance of insect protein since the conventional sources are not reliable and cannot satisfy the world population in decades to come.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42499317","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}
The COVID-19 pandemic has indirectly forced people to adapt to the new normal, doing activities outside the home with proper health protocols or not leaving the house to reduce the spread of the virus; this also affects food consumption and sedentary behavior. For some people, the pandemic causes anxiety and even stress. The design of this study was cross cross-sectional, using a survey method online with Google Form carried out from April to September 2021. Descriptive analysis was conducted on 1185 respondents who are currently studying at universities in Indonesia., The results of the study stated that the pandemic had an impact on Indonesian students. This survey researched the differences in eating habits, changes in body weight, and lifestyle in Indonesian students based on where they lived during the Covid-19 pandemic. From the results of data analysis, it is known that most of the respondents experienced changes in body weight during the Covid-19 pandemic, whether they lived together or alone. However, more than half of the respondents have a habit of weighing their body weight irregularly. The results showed that the COVID-19 pandemic influenced eating habits, lifestyle, and changes in body weight. The community, especially students, both living alone (dormitory/boarding/apartments) or living with family or relatives should have sufficient knowledge and attitudes about nutrition to maintain unwanted weight changes during the pandemic.
{"title":"Differences in Eating Habits, Lifestyle, and Weight Changes of Indonesian College Students Based on Their Residence During The COVID-19 Pandemic","authors":"L. Dewanti, L. Sitoayu, Sarah Mardiyah, V. Melani","doi":"10.33512/fsj.v4i2.14097","DOIUrl":"https://doi.org/10.33512/fsj.v4i2.14097","url":null,"abstract":"The COVID-19 pandemic has indirectly forced people to adapt to the new normal, doing activities outside the home with proper health protocols or not leaving the house to reduce the spread of the virus; this also affects food consumption and sedentary behavior. For some people, the pandemic causes anxiety and even stress. The design of this study was cross cross-sectional, using a survey method online with Google Form carried out from April to September 2021. Descriptive analysis was conducted on 1185 respondents who are currently studying at universities in Indonesia., The results of the study stated that the pandemic had an impact on Indonesian students. This survey researched the differences in eating habits, changes in body weight, and lifestyle in Indonesian students based on where they lived during the Covid-19 pandemic. From the results of data analysis, it is known that most of the respondents experienced changes in body weight during the Covid-19 pandemic, whether they lived together or alone. However, more than half of the respondents have a habit of weighing their body weight irregularly. The results showed that the COVID-19 pandemic influenced eating habits, lifestyle, and changes in body weight. The community, especially students, both living alone (dormitory/boarding/apartments) or living with family or relatives should have sufficient knowledge and attitudes about nutrition to maintain unwanted weight changes during the pandemic.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43611811","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}
Devi Faustine Elvina Nuryadin, S. Haryati, Indra Taruna Widodo, A. Munandar, D. Surilayani, G. Pratama, A. N. Hasanah
Bontot from Domas Village, Pontang District, Serang Regency is a fish jelly product. The manufacture of Bontot produces fish skin waste with a percentage of 10% of the whole weight of the fish. This waste can be reduced by applying the concept of zero waste in the processing of bontot which is reused as a raw material in the manufacture of gelatin. This research aims to determine the best NaOH concentration in the manufacture of gelatin from the skin of Hawaiian ladyfish ( Elops hawaiensis ) and to determine the effect of NaOH immersion on the organoleptic, chemical, and physical qualities of the gelatin. This study used an alkaline solution (NaOH) with a concentration of 0.1%; 0.3%; and 0.5%, which is then followed by a 6% acid solution immersion process. The production of gelatin from the skin of Hawaiian ladyfish was carried out using a one-factor completely randomized design (CRD) with 2 replications (duplo) accompanied by non-parametric analysis which was carried out for organoleptic testing with a hedonic scale using the Kruskal Wallis test. The results showed that the best combination was 0.1% NaOH and 6% HCl with a hedonic value of 3.7 with a whitish-yellow color; odor hedonic value 3.13; 11% yield; gel strength 280.43 g bloom; viscosity 36.95 cP; water content 8.75%; ash content 0.58%; and a pH value of 6.88.
{"title":"Waste Skin of Hawaiian Ladyfish (Elops hawaiensis) Utilization as Gelatin Raw Material With Immersion Solution Combination","authors":"Devi Faustine Elvina Nuryadin, S. Haryati, Indra Taruna Widodo, A. Munandar, D. Surilayani, G. Pratama, A. N. Hasanah","doi":"10.33512/fsj.v4i1.15148","DOIUrl":"https://doi.org/10.33512/fsj.v4i1.15148","url":null,"abstract":"Bontot from Domas Village, Pontang District, Serang Regency is a fish jelly product. The manufacture of Bontot produces fish skin waste with a percentage of 10% of the whole weight of the fish. This waste can be reduced by applying the concept of zero waste in the processing of bontot which is reused as a raw material in the manufacture of gelatin. This research aims to determine the best NaOH concentration in the manufacture of gelatin from the skin of Hawaiian ladyfish ( Elops hawaiensis ) and to determine the effect of NaOH immersion on the organoleptic, chemical, and physical qualities of the gelatin. This study used an alkaline solution (NaOH) with a concentration of 0.1%; 0.3%; and 0.5%, which is then followed by a 6% acid solution immersion process. The production of gelatin from the skin of Hawaiian ladyfish was carried out using a one-factor completely randomized design (CRD) with 2 replications (duplo) accompanied by non-parametric analysis which was carried out for organoleptic testing with a hedonic scale using the Kruskal Wallis test. The results showed that the best combination was 0.1% NaOH and 6% HCl with a hedonic value of 3.7 with a whitish-yellow color; odor hedonic value 3.13; 11% yield; gel strength 280.43 g bloom; viscosity 36.95 cP; water content 8.75%; ash content 0.58%; and a pH value of 6.88.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49200417","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}
Garden egg ( Solanum aethiopicum L.) is highly perishable. Shelf life of the crop can be extended via pickling. Therefore, this study focused to observe the pickled garden egg, in order to make it available in and out of season. Three samples were prepared, namely unpickled (control) garden egg (UPRGE); pickled garden egg in brine with sugar (PGESU); and pickled garden egg with salt (PGESA). Samples were pickled for seven days and evaluated for the nutritional, phytochemicals and sensory qualities using standard methods. On dry weight basis, moisture contents ranged from (1.11 to 1.12 %), protein ranged from (13.8 to 19.5 %), ash ranged from (12.7 to 18.0 %), fiber ranged from (8.5 to 15.8 %), fat ranged from (2.7 to 5.4 %) and the available carbohydrates ranged from (45.1 to 54.3 %). There was significance difference (p<0.05) in protein, ash, crude fiber, and carbohydrates. The mineral compositions were as follows: Potassium (183.0 to 183.7 mg/g), magnesium ranged from (162.3 to 194.5 mg/g), calcium ranged from (105.6 to 207.3 mg/g), copper ranged from (67.9 to 747.1 mg/g) and sodium ranged from (315.4 to 346.2 mg/g). Vitamin C ranged from (3.25 to 3.37 mg/g), saponin ranged from (10.74 to11.58 mg/g) and tannin (1.93 to 2.73 mg/g). Unpickled garden egg was scored higher in all of the sensory attributes. Conclusively, although pickling improves the nutritional composition of garden egg, and reduces the anti-nutritional content, the raw samples were preferred.
{"title":"Nutritional And Anti-Nutritional Composition Of Fermented/Pickled Garden Egg (Solanum Aethiopicum L.)","authors":"O. Ajayi, O. Awe","doi":"10.33512/fsj.v4i1.14004","DOIUrl":"https://doi.org/10.33512/fsj.v4i1.14004","url":null,"abstract":"Garden egg ( Solanum aethiopicum L.) is highly perishable. Shelf life of the crop can be extended via pickling. Therefore, this study focused to observe the pickled garden egg, in order to make it available in and out of season. Three samples were prepared, namely unpickled (control) garden egg (UPRGE); pickled garden egg in brine with sugar (PGESU); and pickled garden egg with salt (PGESA). Samples were pickled for seven days and evaluated for the nutritional, phytochemicals and sensory qualities using standard methods. On dry weight basis, moisture contents ranged from (1.11 to 1.12 %), protein ranged from (13.8 to 19.5 %), ash ranged from (12.7 to 18.0 %), fiber ranged from (8.5 to 15.8 %), fat ranged from (2.7 to 5.4 %) and the available carbohydrates ranged from (45.1 to 54.3 %). There was significance difference (p<0.05) in protein, ash, crude fiber, and carbohydrates. The mineral compositions were as follows: Potassium (183.0 to 183.7 mg/g), magnesium ranged from (162.3 to 194.5 mg/g), calcium ranged from (105.6 to 207.3 mg/g), copper ranged from (67.9 to 747.1 mg/g) and sodium ranged from (315.4 to 346.2 mg/g). Vitamin C ranged from (3.25 to 3.37 mg/g), saponin ranged from (10.74 to11.58 mg/g) and tannin (1.93 to 2.73 mg/g). Unpickled garden egg was scored higher in all of the sensory attributes. Conclusively, although pickling improves the nutritional composition of garden egg, and reduces the anti-nutritional content, the raw samples were preferred.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46143894","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}
Faza Saiqur Rahmah, F. Fitriyani, Lisa Aulia Zahra, Muhamad Abdulloh Umar, Muhammad Abbas Arriziq, Burhan Ma’arif
The COVID-19 pandemic has had an impact on public health. Immune resistance was a crucial factor in the pandemic era considering all diseases that arise as self-limiting diseases. Food as a source of nutrients had a vital role as an immunomodulator. As an agricultural country with food production commodities that were still massive, agricultural products are needed to develop food innovations, such as purple corn. One of the nutritional contents of purple corn was the flavonoid group in the form of anthocyanin compounds as a source of antioxidants to increase the body's immunity and prevent diseases caused by viruses, fungi, and bacteria, as well as prevent atherosclerosis, gastric damage, cholesterol, obesity, and others. Anthocyanin compounds in purple corn 70mg/100 grams. Anthocyanins in purple corn are processed into healthy food in ice cream with the product label "Purple Corn Ice Cream". This research aims to help people choose food innovations that can help them increase their immunity in the Covid-19 pandemic era. This ice cream product was formulated and has gone through several tests. The anthocyanin test results showed that the sample contained anthocyanins. The sensory test results stated that this product had a soft texture, milky smell, light purple colour, and sweet taste, so it was accepted and received a positive response from the community. Based on the total questionnaire assessment results, 88% of respondents accepted, it was expected to be a nutritious food innovation, popular with people regardless of age, practical, and durable with the content of flavonoid anthocyanin compounds in purple corn, which can improve the body's immune system during a pandemic.
{"title":"Purple Corn (Zea mays indurata) Ice Cream as an Immune Booster in The Pandemic Era","authors":"Faza Saiqur Rahmah, F. Fitriyani, Lisa Aulia Zahra, Muhamad Abdulloh Umar, Muhammad Abbas Arriziq, Burhan Ma’arif","doi":"10.33512/fsj.v4i1.14207","DOIUrl":"https://doi.org/10.33512/fsj.v4i1.14207","url":null,"abstract":"The COVID-19 pandemic has had an impact on public health. Immune resistance was a crucial factor in the pandemic era considering all diseases that arise as self-limiting diseases. Food as a source of nutrients had a vital role as an immunomodulator. As an agricultural country with food production commodities that were still massive, agricultural products are needed to develop food innovations, such as purple corn. One of the nutritional contents of purple corn was the flavonoid group in the form of anthocyanin compounds as a source of antioxidants to increase the body's immunity and prevent diseases caused by viruses, fungi, and bacteria, as well as prevent atherosclerosis, gastric damage, cholesterol, obesity, and others. Anthocyanin compounds in purple corn 70mg/100 grams. Anthocyanins in purple corn are processed into healthy food in ice cream with the product label \"Purple Corn Ice Cream\". This research aims to help people choose food innovations that can help them increase their immunity in the Covid-19 pandemic era. This ice cream product was formulated and has gone through several tests. The anthocyanin test results showed that the sample contained anthocyanins. The sensory test results stated that this product had a soft texture, milky smell, light purple colour, and sweet taste, so it was accepted and received a positive response from the community. Based on the total questionnaire assessment results, 88% of respondents accepted, it was expected to be a nutritious food innovation, popular with people regardless of age, practical, and durable with the content of flavonoid anthocyanin compounds in purple corn, which can improve the body's immune system during a pandemic.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44567496","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}
Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.
{"title":"Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer","authors":"Serly Eka Puspita, F. R. Eris, R. A. Riyanto","doi":"10.33512/fsj.v4i1.15711","DOIUrl":"https://doi.org/10.33512/fsj.v4i1.15711","url":null,"abstract":"Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48060278","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}
Starch is a glucose polysaccharide which includes amylose and amylopectin. Natural starch in its utilization has several weaknesses so that modified starch begins to develop, one of which is MOCAF. MOCAF is a modified cassava flour by fermentation using lactic acid bacteria (BAL). The weakness of natural starch is become thicky when the food processing at high temperature and acidic conditions. MOCAF is expected to be able to provide solutions for food processing at high temperatures and acidic conditions. This research was conducted to determine the gelatinization profile of MOCAF during processing at several pH levels. Physical properties of the MOCAF firstly were analyzed including water, starch, amylose, and amylopectin content. After that, the MOCAF gelatinization profile was measured using a Rapid Visco Analyzer (RVA), with observation parameters namely peak viscosity (PV), minimum viscosity (MV), breakdown (BD), final viscosity (FV), setback (SB), pasting temperature (PT), and peak time (Ptime). The results showed that the acidic conditions affected the gelatinization profile of the starch. In the sample which was mixed with citrate buffer solution pH 3 showed the highest peak viscosity (4206.4 cP) and breakdown (3047.6 cP), while the lowest minimum viscosity (1158.6 cP), final viscosity (1604.0 cP), setback (445.2 cP), pasting temperature (74.28°C), and peak time (4.31 minutes). Thus, the low-pH processed MOCAF has the lowest viscosity stability and retrogradability.
{"title":"Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Visco Analyzer With Variations of pH Solution","authors":"N. A. Putri, A. Subagio, Nur Diniyah","doi":"10.33512/fsj.v4i1.14441","DOIUrl":"https://doi.org/10.33512/fsj.v4i1.14441","url":null,"abstract":"Starch is a glucose polysaccharide which includes amylose and amylopectin. Natural starch in its utilization has several weaknesses so that modified starch begins to develop, one of which is MOCAF. MOCAF is a modified cassava flour by fermentation using lactic acid bacteria (BAL). The weakness of natural starch is become thicky when the food processing at high temperature and acidic conditions. MOCAF is expected to be able to provide solutions for food processing at high temperatures and acidic conditions. This research was conducted to determine the gelatinization profile of MOCAF during processing at several pH levels. Physical properties of the MOCAF firstly were analyzed including water, starch, amylose, and amylopectin content. After that, the MOCAF gelatinization profile was measured using a Rapid Visco Analyzer (RVA), with observation parameters namely peak viscosity (PV), minimum viscosity (MV), breakdown (BD), final viscosity (FV), setback (SB), pasting temperature (PT), and peak time (Ptime). The results showed that the acidic conditions affected the gelatinization profile of the starch. In the sample which was mixed with citrate buffer solution pH 3 showed the highest peak viscosity (4206.4 cP) and breakdown (3047.6 cP), while the lowest minimum viscosity (1158.6 cP), final viscosity (1604.0 cP), setback (445.2 cP), pasting temperature (74.28°C), and peak time (4.31 minutes). Thus, the low-pH processed MOCAF has the lowest viscosity stability and retrogradability.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46721675","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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