R oadside fruits are very possible to be contaminated by heavy metals and microbial contamination, especially fruits that are usually consumed unpeeled , such as grapes, water guava, apples, and starfruit. Heavy metal contaminants that are hazardous to health include lead (Pd), cadmium (Cd), and arsenic (As), while harmful microbial contaminants include Escherichia coli and Salmonella thypi i . This study aims to determine the effect of washing treatment on the characteristics ( heavy metal and microbial contamination ) of some fresh fruit. Washing process using running water and food grade soap. The design of the study used is Randomized Block Design, if it had a significant effect, it was further tested using the Duncan Multiple Range Test (DMRT). The results of study showed that w ashing with food grade soap is preferable, as it shows a significant reduction in the levels of heavy metal and microbiological contents up to 0.000 mg / kg for Pb and Cd; 0.041 mg / kg for As; 0 kol / g for E. coli and 0 kol / 25g for Salmonella thypi i .
{"title":"EFFECTS OF WASHING TREATMENT ON THE CHARACTERISTICS OF ROADSIDE FRESH FRUITS","authors":"J. Amelia, N. Ambarsari, Giyatmi Giyatmi","doi":"10.33512/FSJ.V3I1.11009","DOIUrl":"https://doi.org/10.33512/FSJ.V3I1.11009","url":null,"abstract":"R oadside fruits are very possible to be contaminated by heavy metals and microbial contamination, especially fruits that are usually consumed unpeeled , such as grapes, water guava, apples, and starfruit. Heavy metal contaminants that are hazardous to health include lead (Pd), cadmium (Cd), and arsenic (As), while harmful microbial contaminants include Escherichia coli and Salmonella thypi i . This study aims to determine the effect of washing treatment on the characteristics ( heavy metal and microbial contamination ) of some fresh fruit. Washing process using running water and food grade soap. The design of the study used is Randomized Block Design, if it had a significant effect, it was further tested using the Duncan Multiple Range Test (DMRT). The results of study showed that w ashing with food grade soap is preferable, as it shows a significant reduction in the levels of heavy metal and microbiological contents up to 0.000 mg / kg for Pb and Cd; 0.041 mg / kg for As; 0 kol / g for E. coli and 0 kol / 25g for Salmonella thypi i .","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46586249","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}
Lia Hairunnissa, A. K. Sari, Irawan Satrio Jati, Ila Maratush Shalihah, Sarah Dhia Akifah, Aziz Nur Iffah Izzati, N. A. Putri, Z. Najah
One of the most favorite food is nugget which is a fast-food group with meatbased ingredients. In this study, MOCAF, brown rice flour and corn starch were used as an alternative fillers of wheat flour substitution as a means of reducing dependence on wheat flour as an imported product and increasing the nutritional content of nuggets. The purpose of this study was to determine the effect of variations of the formulation of materials on the organoleptic characteristics and to determine chemical content of the nuggets that was preferred by the panelist. This research began with the nugget formulation, followed by organoleptic testing and chemical characterization of the nugget formula that was preferred by the panelists. The average results of the affection test showed that nugget B was preferred to nugget A with the materials formula having a ratio of MOCAF, brown rice flour and cornstarch, namely 4:1:3 (60g:15g:45g). The preferred nugget contains water content as much as 57.553%, fat content of 1.055%, ash content of 1.955%, protein content 29.195%, crude fiber content of 16.064%, and carbohydrates by different of 10.205%. By not using wheat flour as the main materials, these nuggets can be regarded as product with a high in fiber because of the content in carrots, brown rice flour, and MOCAF.
{"title":"CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET BASED ON COMPOSITE FLOUR FROM MOCAF, BROWN RICE AND CORN STARCH","authors":"Lia Hairunnissa, A. K. Sari, Irawan Satrio Jati, Ila Maratush Shalihah, Sarah Dhia Akifah, Aziz Nur Iffah Izzati, N. A. Putri, Z. Najah","doi":"10.33512/fsj.v3i1.12224","DOIUrl":"https://doi.org/10.33512/fsj.v3i1.12224","url":null,"abstract":"One of the most favorite food is nugget which is a fast-food group with meatbased ingredients. In this study, MOCAF, brown rice flour and corn starch were used as an alternative fillers of wheat flour substitution as a means of reducing dependence on wheat flour as an imported product and increasing the nutritional content of nuggets. The purpose of this study was to determine the effect of variations of the formulation of materials on the organoleptic characteristics and to determine chemical content of the nuggets that was preferred by the panelist. This research began with the nugget formulation, followed by organoleptic testing and chemical characterization of the nugget formula that was preferred by the panelists. The average results of the affection test showed that nugget B was preferred to nugget A with the materials formula having a ratio of MOCAF, brown rice flour and cornstarch, namely 4:1:3 (60g:15g:45g). The preferred nugget contains water content as much as 57.553%, fat content of 1.055%, ash content of 1.955%, protein content 29.195%, crude fiber content of 16.064%, and carbohydrates by different of 10.205%. By not using wheat flour as the main materials, these nuggets can be regarded as product with a high in fiber because of the content in carrots, brown rice flour, and MOCAF.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48194582","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}
Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in pollard and rice bran, especially fiber and anti-nutrients, is very useful for people with diabetes and obesity. The aim of this study was to analyze the effect of fractionation on nutrient content and to separate the components of pollard and rice bran using a gravity and molecular weight approach. The experimental design used was CRD (Completely Random Design) Factorial 2 × 3 × 3 for physical test data. Factor A is the material, namely pollard and rice bran, factor B is the position of the fraction, namely top, middle and bottom. Data analysis was performed by analysis of variance (ANOVA) and the significant one will be further analyzed using Duncan's test. The chemical property values were analyzed descriptively. The results showed that the value of bulk density (g l), compacted bulk density (g l), specific gravity (kg l), angle of purpose () of pollard and rice bran were significantly different (P<0.05) on all three fractions. The highest physical parameters for pollard were at the bottom fraction with the value 386.47 g g l, 537.28 g l, 1.42 kg l, ST 46.98. The highest physical parameters for rice bran were at the upper fraction with the value of 394.09 g l, 526.33 g l, 1.50 kg l, 46.01. Crude fiber content (%) of pollard and rice bran were the upper fractions 6.77 and 21.69, middle fractions 8.19 and 34.70, lower fractions 5.52 and 32.76. Fractionation technology can separate food ingredients based on chemical components, especially crude fiber. The physical properties of pollard and rice bran after fractionation generally improved in quality. The fraction that has the best physical and chemical quality is the lower fraction for pollard and the upper fraction for rice bran. The middle fraction has the highest crude fiber content, so it has the potential to be a raw material for making high fiber processed food.
米糠和花粉是大米和小麦碾磨过程的副产品。这两种成分通常不作为食品的主要原料，由于其营养含量低，被转为饲料成分。花粉和米糠中仍然存在的营养成分，特别是纤维和抗营养素，对糖尿病和肥胖患者非常有用。本研究的目的是分析分级对营养成分的影响，并使用重力和分子量方法分离花粉和米糠的成分。所使用的实验设计是CRD（完全随机设计）因子2×3×3，用于物理测试数据。因子A是物质，即花粉和米糠，因子B是分数的位置，即顶部、中间和底部。数据分析通过方差分析（ANOVA）进行，显著的数据将使用邓肯检验进行进一步分析。对化学性能值进行了描述性分析。结果表明，三个组分的花粉和米糠的堆积密度（g/l）、压实堆积密度（g1）、比重（kg l）、目的角（）值均有显著差异（P＜0.05）。花粉的最高物理参数在底部，分别为386.47 g g l、537.28 g l、1.42 kg l、ST 46.98。米糠的物理参数最高，分别为394.09 g l、526.33 g l、1.50 kg l、46.01。花粉和米糠的粗纤维含量（%）分别为上部6.77和21.69，中部8.19和34.70，下部5.52和32.76。分级技术可以根据化学成分，特别是粗纤维，分离食品成分。分离后的花粉和米糠的物理性质在质量上普遍得到改善。具有最佳物理和化学性质的部分是花粉的较低部分和米糠的较高部分。中间部分的粗纤维含量最高，因此有潜力成为制造高纤维加工食品的原料。
{"title":"THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD","authors":"A. Nafisah, N. Nahrowi","doi":"10.33512/fsj.v3i1.12225","DOIUrl":"https://doi.org/10.33512/fsj.v3i1.12225","url":null,"abstract":"Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in pollard and rice bran, especially fiber and anti-nutrients, is very useful for people with diabetes and obesity. The aim of this study was to analyze the effect of fractionation on nutrient content and to separate the components of pollard and rice bran using a gravity and molecular weight approach. The experimental design used was CRD (Completely Random Design) Factorial 2 × 3 × 3 for physical test data. Factor A is the material, namely pollard and rice bran, factor B is the position of the fraction, namely top, middle and bottom. Data analysis was performed by analysis of variance (ANOVA) and the significant one will be further analyzed using Duncan's test. The chemical property values were analyzed descriptively. The results showed that the value of bulk density (g l), compacted bulk density (g l), specific gravity (kg l), angle of purpose () of pollard and rice bran were significantly different (P<0.05) on all three fractions. The highest physical parameters for pollard were at the bottom fraction with the value 386.47 g g l, 537.28 g l, 1.42 kg l, ST 46.98. The highest physical parameters for rice bran were at the upper fraction with the value of 394.09 g l, 526.33 g l, 1.50 kg l, 46.01. Crude fiber content (%) of pollard and rice bran were the upper fractions 6.77 and 21.69, middle fractions 8.19 and 34.70, lower fractions 5.52 and 32.76. Fractionation technology can separate food ingredients based on chemical components, especially crude fiber. The physical properties of pollard and rice bran after fractionation generally improved in quality. The fraction that has the best physical and chemical quality is the lower fraction for pollard and the upper fraction for rice bran. The middle fraction has the highest crude fiber content, so it has the potential to be a raw material for making high fiber processed food.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47067501","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}
More than 1.5 billion people or 24% of the world's population experience worm infections that are transmitted through the soil. Worm infections that occur can damage the nutritional status in the form of anemia in all children, especially school age. The purpose of this study was to determine the relationship between nutritional anemia and the incidence of helminthiasis. This research method is an analytical observational with a cross-sectional design. The population in the study was conducted on elementary school children in the working area of the Air Biliti Health Center, Musi Rawas Regency in 2021. The sample in this study was 98 with simple random sampling at five schools in the working area of the Air Biliti Health Center. The study was conducted in March 2021. The results of this study showed that most of the proportions of negative helminth infections were 60 (61.2%), not anemic 71 (72.4%), Class VI 39 (39.8%), 11 years old 32 (32,7 % ), female 50 (51.0%), high parental education 53 (54.1%), farmer occupation 61 (62.2%), income 50 (51.0%). The results of the analysis of the significant relationship between nutritional anemia (p value 0.000, OR = 6.500) and infection rates in elementary school-aged children in the work area of Air Biliti Health Center, Musi Rawas Regency. Based on the results of the study, it was found that the importance of maintaining environmental cleanliness and personal hygiene, coupled with the habit of taking a worm medicine and attention from parents to reduce helminth infections that cause children to experience nutritional anemia.
{"title":"RELATIONSHIP OF NUTRITIONAL ANEMIA WITH THE EVENT OF WORM INFECTION IN PRIMARY SCHOOL CHILDREN IN THE WORK AREA OF AIR BILITI PUSKESMAS MUSI RAWAS","authors":"Silvia Rahmi, C. Anwar, H. Hasyim","doi":"10.33512/fsj.v3i1.11688","DOIUrl":"https://doi.org/10.33512/fsj.v3i1.11688","url":null,"abstract":"More than 1.5 billion people or 24% of the world's population experience worm infections that are transmitted through the soil. Worm infections that occur can damage the nutritional status in the form of anemia in all children, especially school age. The purpose of this study was to determine the relationship between nutritional anemia and the incidence of helminthiasis. This research method is an analytical observational with a cross-sectional design. The population in the study was conducted on elementary school children in the working area of the Air Biliti Health Center, Musi Rawas Regency in 2021. The sample in this study was 98 with simple random sampling at five schools in the working area of the Air Biliti Health Center. The study was conducted in March 2021. The results of this study showed that most of the proportions of negative helminth infections were 60 (61.2%), not anemic 71 (72.4%), Class VI 39 (39.8%), 11 years old 32 (32,7 % ), female 50 (51.0%), high parental education 53 (54.1%), farmer occupation 61 (62.2%), income 50 (51.0%). The results of the analysis of the significant relationship between nutritional anemia (p value 0.000, OR = 6.500) and infection rates in elementary school-aged children in the work area of Air Biliti Health Center, Musi Rawas Regency. Based on the results of the study, it was found that the importance of maintaining environmental cleanliness and personal hygiene, coupled with the habit of taking a worm medicine and attention from parents to reduce helminth infections that cause children to experience nutritional anemia.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42681836","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}
Alternative sources of proteins are necessary to tackle the foreseeing challenge of protein scarcity. Insects were among the foods consumed by early man and they are still vital components in the diets of Asia, Africa, and Latin America. Social barriers are limiting their global acceptance, their consumption is intimately attached to location and culture, and their nutritional values are not known to many. Their consumption is associated with taboos and pessimisms, and are seen as something filthy, not something decent to be consumed. Literature used was gathered through an online search on Google Scholar and Science Direct database. Disgust, food neophobia, lack of awareness, unavailability, and personality traits are the major barriers to edible-insect acceptance among consumers. Accepting edible-insects as food depends greatly on location, eating habit, prior experience, age, gender, and religion of a consumer. Follow-up studies after the first introduction will give clues on the acceptance level, help understand reasons for the rejection, and allows the application of alternative and better solutions to rejection problems. Entomophagy advocate should intensify their efforts and attract more consumers in the West and other parts of the globe. Research collaborations between applied and social sciences are necessary to win the affection of new consumers and convinced their psych and emotion during the first introduction. Creating awareness on the nutritional, health, and environmental benefits of using insects as a novel protein, processing to completely mask insect presence, and producing products with a close resemblance with meat will certainly promote global insect consumption.
{"title":"CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS","authors":"N. Abdullahi, E. Igwe, M. Dandago, A. Yunusa","doi":"10.33512/FSJ.V3I1.10468","DOIUrl":"https://doi.org/10.33512/FSJ.V3I1.10468","url":null,"abstract":"Alternative sources of proteins are necessary to tackle the foreseeing challenge of protein scarcity. Insects were among the foods consumed by early man and they are still vital components in the diets of Asia, Africa, and Latin America. Social barriers are limiting their global acceptance, their consumption is intimately attached to location and culture, and their nutritional values are not known to many. Their consumption is associated with taboos and pessimisms, and are seen as something filthy, not something decent to be consumed. Literature used was gathered through an online search on Google Scholar and Science Direct database. Disgust, food neophobia, lack of awareness, unavailability, and personality traits are the major barriers to edible-insect acceptance among consumers. Accepting edible-insects as food depends greatly on location, eating habit, prior experience, age, gender, and religion of a consumer. Follow-up studies after the first introduction will give clues on the acceptance level, help understand reasons for the rejection, and allows the application of alternative and better solutions to rejection problems. Entomophagy advocate should intensify their efforts and attract more consumers in the West and other parts of the globe. Research collaborations between applied and social sciences are necessary to win the affection of new consumers and convinced their psych and emotion during the first introduction. Creating awareness on the nutritional, health, and environmental benefits of using insects as a novel protein, processing to completely mask insect presence, and producing products with a close resemblance with meat will certainly promote global insect consumption.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41830095","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}
K. P. Candra, Anis Sofianur, B. Saragih, Y. Yuliani
Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e., Kepok (Musa acuminata x balbisiana), Talas (Musa acuminata Colla var. Talas), and Cavendish (Musa acuminata Colla var. Cavendish). This research is a single factor experiment arranged in a completely randomized design with three (banana species) treatments and five replications. Data were analyzed by ANOVA except for wettability data, and gelatinization profile is processed using the Kruskal-Wallis test. The experimental parameters were swelling power, starch solubility, bulk density, water absorption capacity, oil absorption, and color. The results showed that swelling power and oil absorption of the banana flour from the three banana species are not significantly different (p > 0.05) but significantly different (p < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for Kepok, Talas, and Cavendish banana flour was 79.45C, 81.45C, and 78.20C, respectively. In this research, we found that the physical properties of Talas banana flour are in between the physical properties of Kepok and Cavendish banana flour.
香蕉粉是一种半成品，加工的目的是为了保持保质期，为潜水食品提供货源，方便包装和运输。本研究旨在测定和比较Kepok (Musa acuminata x balbisiana)、Talas (Musa acuminata Colla var. Talas)和Cavendish (Musa acuminata Colla var. Cavendish)三种香蕉的面粉的物理特性。本研究采用完全随机设计的单因素试验，采用3个(香蕉品种)处理，5个重复。除润湿性数据外，数据采用方差分析，糊化曲线采用Kruskal-Wallis检验。实验参数为膨胀力、淀粉溶解度、容重、吸水率、吸油率和颜色。结果表明:3种香蕉粉的溶胀力和吸油性差异不显著(p < 0.05)，但溶解度、容重、润湿性、吸水量和颜色差异显著(p < 0.05)。Kepok, Talas和Cavendish香蕉粉的糊化温度分别为79.45,81.45,78.20。在本研究中，我们发现Talas香蕉粉的物理性质介于Kepok和Cavendish香蕉粉的物理性质之间。
{"title":"PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR","authors":"K. P. Candra, Anis Sofianur, B. Saragih, Y. Yuliani","doi":"10.33512/fsj.v3i1.12476","DOIUrl":"https://doi.org/10.33512/fsj.v3i1.12476","url":null,"abstract":"Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e., Kepok (Musa acuminata x balbisiana), Talas (Musa acuminata Colla var. Talas), and Cavendish (Musa acuminata Colla var. Cavendish). This research is a single factor experiment arranged in a completely randomized design with three (banana species) treatments and five replications. Data were analyzed by ANOVA except for wettability data, and gelatinization profile is processed using the Kruskal-Wallis test. The experimental parameters were swelling power, starch solubility, bulk density, water absorption capacity, oil absorption, and color. The results showed that swelling power and oil absorption of the banana flour from the three banana species are not significantly different (p > 0.05) but significantly different (p < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for Kepok, Talas, and Cavendish banana flour was 79.45C, 81.45C, and 78.20C, respectively. In this research, we found that the physical properties of Talas banana flour are in between the physical properties of Kepok and Cavendish banana flour.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563968","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}
Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture content, it is necessary to make an effort to extend the shelf life. The purpose of this research was to get the best treatment and to analyze the effect of different concentrations of Natrium Metabisulfite and drying temperatures on the quality of tapai flour. The method used in this study is an experimental research method with Completely Randomized Design (CRD). The first factor is concentration of natrium metabisulfite as much as 0 ppm, 1000 ppm, 2000 ppm, 3000 ppm and 4000 ppm. The second factor is the drying temperature of 45oC, 55oC, and 65oC. The results of data analysis obtained the best treatment at concentration of 2000 ppm Natrium Metabisulfite with temperature of 55oC, reducing sugar content of 4.35%, ash content of 1.5%, moisture content of 4.8%, yield 52.4% and value of the degree whiteness of 85.49.
{"title":"THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYNG TEMPERATURE FOR TAPAI FLOUR PRODUCTION","authors":"A. Brilliantina, R. Wijaya, B. Hariono","doi":"10.33512/fsj.v3i1.12046","DOIUrl":"https://doi.org/10.33512/fsj.v3i1.12046","url":null,"abstract":"Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture content, it is necessary to make an effort to extend the shelf life. The purpose of this research was to get the best treatment and to analyze the effect of different concentrations of Natrium Metabisulfite and drying temperatures on the quality of tapai flour. The method used in this study is an experimental research method with Completely Randomized Design (CRD). The first factor is concentration of natrium metabisulfite as much as 0 ppm, 1000 ppm, 2000 ppm, 3000 ppm and 4000 ppm. The second factor is the drying temperature of 45oC, 55oC, and 65oC. The results of data analysis obtained the best treatment at concentration of 2000 ppm Natrium Metabisulfite with temperature of 55oC, reducing sugar content of 4.35%, ash content of 1.5%, moisture content of 4.8%, yield 52.4% and value of the degree whiteness of 85.49.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563546","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}
Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritional content. Some food ingredients that can be used as raw material for making anti-diabetic snack bars are chia seeds (Salvia hispanica L) and cassava (Manihot esculenta). Based on existing research, chia seed and modified cassava flour (MOCAF) have a hypoglycemic function which is closely related to reducing blood sugar levels so that it can reduce the risk of diabetes. Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. Chia seed flour has been shown to increase AMPK expression, while mocaf can increase insulin sensitivity in type 2 diabetes mellitus.
由于活动频繁，再加上糖尿病等传染性和非传染性疾病的问题，公众越来越意识到需要实用的、对改善身体健康有影响的食物。小吃店是方便的食品，有完整的营养成分。一些可以用作制作抗糖尿病小吃店原料的食品成分是奇亚籽(Salvia hispanica L)和木薯(Manihot esculenta)。根据现有研究，奇亚籽和改性木薯粉(MOCAF)具有降血糖功能，与降低血糖水平密切相关，从而降低糖尿病的风险。奇亚籽以含油量高而闻名，富含多不饱和脂肪酸，特别是欧米伽3和欧米伽6脂肪酸，富含蛋白质和纤维，这增加了它们作为功能性食品的潜力。100克摩卡粉中蛋白质含量1.2%，脂肪含量0.4%，纤维含量3.4%。奇亚籽粉可以增加AMPK的表达，而mocaf可以增加2型糖尿病患者的胰岛素敏感性。
{"title":"THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD","authors":"S. Maharani, V. Y. Pamela, S. Kusumasari","doi":"10.33512/fsj.v3i1.10011","DOIUrl":"https://doi.org/10.33512/fsj.v3i1.10011","url":null,"abstract":"Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritional content. Some food ingredients that can be used as raw material for making anti-diabetic snack bars are chia seeds (Salvia hispanica L) and cassava (Manihot esculenta). Based on existing research, chia seed and modified cassava flour (MOCAF) have a hypoglycemic function which is closely related to reducing blood sugar levels so that it can reduce the risk of diabetes. Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. Chia seed flour has been shown to increase AMPK expression, while mocaf can increase insulin sensitivity in type 2 diabetes mellitus.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563541","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}
Fany Dwi Wahyuni, Ila Maratush Shalihah, W. Nurtiana
{"title":"CAROTENOIDS AS NATURAL COLORANT : A REVIEW","authors":"Fany Dwi Wahyuni, Ila Maratush Shalihah, W. Nurtiana","doi":"10.33512/FSJ.V2I2.9940","DOIUrl":"https://doi.org/10.33512/FSJ.V2I2.9940","url":null,"abstract":"","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48558804","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}
Ila Maratush Shalihah, V. Y. Pamela, S. Kusumasari
Diabetes Mellitus type 2 usually occurs in people who are overweight and have less physical movement. Usually, that disiease triggers by sedentary lifestyle. Patients with diabetes mellitus are characterized by high blood glucose levels (hyperglycemia) due to a lack of insulin secretion, insulin action, or both. Decreasing blood sugar levels can be done in several ways, namely by diet and consumption of drugs. One of the efforts to help speed up diabetes treatment is to consume corn silk tea. Corn silk is one part of corn that has not been fully utilized and contains flavonoids, which are believed to reduce blood glucose levels. Flavonoids in corn silk reduce blood glucose levels by stimulating insulin secretion by pancreatic β cells, activating insulin receptors, and repairing damaged pancreatic β cells through antioxidant activity; flavonoids also inhibit the breakdown of carbohydrates. The process of making corn silk tea can be done in several procedures. Before making, corn silk can be dried or not dried; making the extract can be boiled for a long time or only for a short time. The difference in the manufacturing process affects the tea content and its effect on blood sugar levels. Corn silk tea that has been formulated to be drunk regularly in a repetition can reduce blood sugar levels in respondents with high blood sugar levels.
{"title":"CORN SILK TEA EXTRACT AS ANTIDIABETIC : A REVIEW","authors":"Ila Maratush Shalihah, V. Y. Pamela, S. Kusumasari","doi":"10.33512/FSJ.V2I2.9647","DOIUrl":"https://doi.org/10.33512/FSJ.V2I2.9647","url":null,"abstract":"Diabetes Mellitus type 2 usually occurs in people who are overweight and have less physical movement. Usually, that disiease triggers by sedentary lifestyle. Patients with diabetes mellitus are characterized by high blood glucose levels (hyperglycemia) due to a lack of insulin secretion, insulin action, or both. Decreasing blood sugar levels can be done in several ways, namely by diet and consumption of drugs. One of the efforts to help speed up diabetes treatment is to consume corn silk tea. Corn silk is one part of corn that has not been fully utilized and contains flavonoids, which are believed to reduce blood glucose levels. Flavonoids in corn silk reduce blood glucose levels by stimulating insulin secretion by pancreatic β cells, activating insulin receptors, and repairing damaged pancreatic β cells through antioxidant activity; flavonoids also inhibit the breakdown of carbohydrates. The process of making corn silk tea can be done in several procedures. Before making, corn silk can be dried or not dried; making the extract can be boiled for a long time or only for a short time. The difference in the manufacturing process affects the tea content and its effect on blood sugar levels. Corn silk tea that has been formulated to be drunk regularly in a repetition can reduce blood sugar levels in respondents with high blood sugar levels.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41385265","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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