Brassica rapa subsp. Chinensis, commonly known as Bok Choy, is a nutrient-rich vegetable with substantial antioxidant content. Therefore, this study aimed to evaluate the effect of hydropriming and bio-nutri-priming using Sandwich compost leachate on seed germination, SPAD reading, and dry matter accumulation in 280 dwarf variants of Bok Choy seeds sourced from Green Eagle. The experimental process involved hydropriming with tap water, bio-nutri-priming using 0.2% Sandwich compost leachate, and a control group cultivated in soil without priming. A complete randomization design (CRD) with three replications assessed seed germination performance, SPAD, root and shoot dry matter, and root-to-shoot ratio. While there was no significant difference in the germination percentage (88.35±1.13%), the entire priming seeds exhibited a 2-day peak germination period, compared to 3 days for the non-priming counterparts. Bio-nutri-priming seeds showed faster median and mean germination times due to enhanced nutrient uptake. They further displayed high SPAD readings, suggesting a lack of toxic compounds. The dry matter production of all treated Bok Choy was similar because administered treatments did not interfere with plant growth and development. Therefore, applying bio-nutri-priming using Sandwich compost leachate positively affected seed germination performance, warranting its recommendation as a seeds priming solution.
{"title":"Effect of Priming on Brassica rapa subsp. chinensis (Bok Choy) Seeds Germination","authors":"Chooi-Lin Phooi, Elisa Azura Azman, Roslan Ismail","doi":"10.22146/agritech.74856","DOIUrl":"https://doi.org/10.22146/agritech.74856","url":null,"abstract":"Brassica rapa subsp. Chinensis, commonly known as Bok Choy, is a nutrient-rich vegetable with substantial antioxidant content. Therefore, this study aimed to evaluate the effect of hydropriming and bio-nutri-priming using Sandwich compost leachate on seed germination, SPAD reading, and dry matter accumulation in 280 dwarf variants of Bok Choy seeds sourced from Green Eagle. The experimental process involved hydropriming with tap water, bio-nutri-priming using 0.2% Sandwich compost leachate, and a control group cultivated in soil without priming. A complete randomization design (CRD) with three replications assessed seed germination performance, SPAD, root and shoot dry matter, and root-to-shoot ratio. While there was no significant difference in the germination percentage (88.35±1.13%), the entire priming seeds exhibited a 2-day peak germination period, compared to 3 days for the non-priming counterparts. Bio-nutri-priming seeds showed faster median and mean germination times due to enhanced nutrient uptake. They further displayed high SPAD readings, suggesting a lack of toxic compounds. The dry matter production of all treated Bok Choy was similar because administered treatments did not interfere with plant growth and development. Therefore, applying bio-nutri-priming using Sandwich compost leachate positively affected seed germination performance, warranting its recommendation as a seeds priming solution.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"62 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139198827","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}
Mella Nur Anissa, Sri Rahayoe, Eni Harmayani, Kamila Nikmatul Ulya
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{"title":"Extraction and Characterization of Glucomannan from Porang (Amorphopallus oncophyllus) with Size Variations of Porang","authors":"Mella Nur Anissa, Sri Rahayoe, Eni Harmayani, Kamila Nikmatul Ulya","doi":"10.22146/agritech.68886","DOIUrl":"https://doi.org/10.22146/agritech.68886","url":null,"abstract":",","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"403 ","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139202827","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 growth of the food and beverage industry in Indonesia is creating new opportunities for the ice cream sector, which experienced a remarkable 51.9% growth between 2013 and 2018. Nowadays, crafting ice cream at home has become convenient through the use of premixes, often added with chocolate flavor. Therefore, this study aimed to conduct a sensory profiling evaluation and panel performance test on chocolate ice cream mix powder products. Sensory analysis was used to analyze product quality, differences, and similarities, with humans as measurement tools. This study also employed a group of trained and reliable panelists for product testing. The sensory profile and performance of several chocolate ice cream premixes on the market were assessed with the quantitative descriptive analysis (QDA) method. The premix products considered were those registered with BPOM, and the analysis encompassed physical characteristics (overrun and melting rate) and sensory evaluation. Meanwhile, the panelist selection was based on ISO 8586 Year 2012. Panelist performance evaluation was conducted to determine their proficiency in sensory analysis, and the results obtained were analyzed using sensehub and XLSTAT. The QDA test results showed that PT XYZ chocolate ice cream premix was superior in all sensory attributes. However, the weaknesses identified in this premix were related to low overrun value and higher melting rate. The panelist performance evaluation indicated that panelists P1 to P9 needed retraining in discrimination skills. This is because although the panelists had a relatively good consistency, their discrimination ability showed insignificant results.
{"title":"Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products","authors":"Fransiska Utami, D. Adawiyah, D. Indrasti","doi":"10.22146/agritech.70125","DOIUrl":"https://doi.org/10.22146/agritech.70125","url":null,"abstract":"The growth of the food and beverage industry in Indonesia is creating new opportunities for the ice cream sector, which experienced a remarkable 51.9% growth between 2013 and 2018. Nowadays, crafting ice cream at home has become convenient through the use of premixes, often added with chocolate flavor. Therefore, this study aimed to conduct a sensory profiling evaluation and panel performance test on chocolate ice cream mix powder products. Sensory analysis was used to analyze product quality, differences, and similarities, with humans as measurement tools. This study also employed a group of trained and reliable panelists for product testing. The sensory profile and performance of several chocolate ice cream premixes on the market were assessed with the quantitative descriptive analysis (QDA) method. The premix products considered were those registered with BPOM, and the analysis encompassed physical characteristics (overrun and melting rate) and sensory evaluation. Meanwhile, the panelist selection was based on ISO 8586 Year 2012. Panelist performance evaluation was conducted to determine their proficiency in sensory analysis, and the results obtained were analyzed using sensehub and XLSTAT. The QDA test results showed that PT XYZ chocolate ice cream premix was superior in all sensory attributes. However, the weaknesses identified in this premix were related to low overrun value and higher melting rate. The panelist performance evaluation indicated that panelists P1 to P9 needed retraining in discrimination skills. This is because although the panelists had a relatively good consistency, their discrimination ability showed insignificant results.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"47 49","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139204020","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}
Ade Erma Suryani, Lusty Istiqomah, Ayu Septi Anggraeni, A. Windarsih
Enzyme activity is influenced by several important factors, including the amount and type of substrate, solvent type, pH, temperature, presence of inhibitory and activating ions, and concentration of enzymes. Therefore, this research aimed to evaluate phytase production from Lactobacillus plantarum A1-E using submerged (SmF) and solid-state fermentation (SSF). Phytase production was determined using SmF with fructose and sucrose as the primary carbon sources at concentrations of 4.5%, 6%, and 7.5%. Additionally, SSF was conducted using three distinct substrates, including soybean Meal, rice Bran, and pollard. The results indicated that the highest phytase activity was achieved through SSF when rice bran was used as a substrate (88.48 U/mL or 4.65 U/mg). The use of 4.5% sucrose as a carbon source in the SmF technique showed the highest specific phytase activity (4.38 U/mg) compared to other carbon sources at various concentrations. The addition of metal ions showed that Fe 2+ , Mn 2+ , and Co 2+ at concentrations of 1-5 mM, Mg 2+ and Zn 2+ at concentrations of 3-5 mM, and Ca 2+ at a concentration of 3 mM acted as activators that increased phytase activity compared to control. Meanwhile, Mg 2+ and Zn 2+ at concentrations 1-2 mM were inhibitors.
酶活性受几个重要因素的影响，包括底物的数量和类型、溶剂类型、pH 值、温度、抑制离子和活化离子的存在以及酶的浓度。因此，本研究旨在评估植物乳杆菌 A1-E 利用浸没式发酵（SmF）和固态发酵（SSF）产生植酸酶的情况。利用以果糖和蔗糖为主要碳源（浓度分别为 4.5%、6% 和 7.5%）的 SmF 来测定植酸酶的产量。此外，还使用三种不同的基质（包括豆粕、米糠和花粉）进行了 SSF 发酵。结果表明，以米糠为底物时，植酸酶活性最高（88.48 U/mL或4.65 U/mg）。在 SmF 技术中使用 4.5% 蔗糖作为碳源，与其他不同浓度的碳源相比，植酸酶活性最高（4.38 U/mg）。添加金属离子的结果表明，与对照组相比，浓度为 1-5 mM 的 Fe 2+ 、Mn 2+ 和 Co 2+ ，浓度为 3-5 mM 的 Mg 2+ 和 Zn 2+ 以及浓度为 3 mM 的 Ca 2+ 是提高植酸酶活性的活化剂。同时，浓度为 1-2 mM 的 Mg 2+ 和 Zn 2+ 是抑制剂。
{"title":"Phytase Production by Lactobacillus plantarum A1-E in Submerged and Solid-State Fermentation","authors":"Ade Erma Suryani, Lusty Istiqomah, Ayu Septi Anggraeni, A. Windarsih","doi":"10.22146/agritech.74761","DOIUrl":"https://doi.org/10.22146/agritech.74761","url":null,"abstract":"Enzyme activity is influenced by several important factors, including the amount and type of substrate, solvent type, pH, temperature, presence of inhibitory and activating ions, and concentration of enzymes. Therefore, this research aimed to evaluate phytase production from Lactobacillus plantarum A1-E using submerged (SmF) and solid-state fermentation (SSF). Phytase production was determined using SmF with fructose and sucrose as the primary carbon sources at concentrations of 4.5%, 6%, and 7.5%. Additionally, SSF was conducted using three distinct substrates, including soybean Meal, rice Bran, and pollard. The results indicated that the highest phytase activity was achieved through SSF when rice bran was used as a substrate (88.48 U/mL or 4.65 U/mg). The use of 4.5% sucrose as a carbon source in the SmF technique showed the highest specific phytase activity (4.38 U/mg) compared to other carbon sources at various concentrations. The addition of metal ions showed that Fe 2+ , Mn 2+ , and Co 2+ at concentrations of 1-5 mM, Mg 2+ and Zn 2+ at concentrations of 3-5 mM, and Ca 2+ at a concentration of 3 mM acted as activators that increased phytase activity compared to control. Meanwhile, Mg 2+ and Zn 2+ at concentrations 1-2 mM were inhibitors.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"33 19","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139200415","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}
Nori is a thin sheet made from dried Porphyra seaweed, which grows only in subtropical climates, posing challenges to its availability in Indonesia. To address this limitation, diversification of nori with other ingredients such as moringa leaves becomes imperative. Moringa leaves are used due to their green color, high nutritional content, and easy availability. A binder and gel-forming agent containing high amylopectin are also needed to achieve a high-quality and compact nori texture. Suweg is an underutilized gel-forming agent with high amylopectin content. Therefore, this research aimed to characterize moringa leaf nori supplemented with suweg starch (Amorphophallus campanulatus) at concentrations of 0%, 1.25%, 2.5%, 3.75%, and 5%. The results indicated that suweg starch influenced tensile strength, thickness, water content, water activity, ash content, and protein, as well as sensory tests for color, aroma, brittleness, and taste, while crude fiber content was not affected. Based on sensory, physical, and chemical tests the best nori was achieved with the addition of 1.25% suweg starch. The result of characterization of this nori included a tensile strength of 355.90 gf, thickness 0.0145 mm, water content 15.50%, water activity value 0.645, ash content 15.30%, protein content 9.88%, and crude fiber of 2.18%. The sensory evaluation showed that the nori had a green color (3.1), a subtle leafy aroma (3.1), slightly broken (2.9), and a slightly bitter taste (3.2) with preference scores categorized as preferred (3.5), slightly favored (3.3), favored (3.7), and moderately liked by the panelists (score 3.3), respectively. The resulting nori has a thinner thickness and lower tensile strength than commercial products
{"title":"Characteristics of Nori Moringa Leaves with Suweg (Amorphophallus campanulatus) Starch Addition","authors":"Rahmawati Rahmawati, Nur Mu’awwinatun","doi":"10.22146/agritech.68612","DOIUrl":"https://doi.org/10.22146/agritech.68612","url":null,"abstract":"Nori is a thin sheet made from dried Porphyra seaweed, which grows only in subtropical climates, posing challenges to its availability in Indonesia. To address this limitation, diversification of nori with other ingredients such as moringa leaves becomes imperative. Moringa leaves are used due to their green color, high nutritional content, and easy availability. A binder and gel-forming agent containing high amylopectin are also needed to achieve a high-quality and compact nori texture. Suweg is an underutilized gel-forming agent with high amylopectin content. Therefore, this research aimed to characterize moringa leaf nori supplemented with suweg starch (Amorphophallus campanulatus) at concentrations of 0%, 1.25%, 2.5%, 3.75%, and 5%. The results indicated that suweg starch influenced tensile strength, thickness, water content, water activity, ash content, and protein, as well as sensory tests for color, aroma, brittleness, and taste, while crude fiber content was not affected. Based on sensory, physical, and chemical tests the best nori was achieved with the addition of 1.25% suweg starch. The result of characterization of this nori included a tensile strength of 355.90 gf, thickness 0.0145 mm, water content 15.50%, water activity value 0.645, ash content 15.30%, protein content 9.88%, and crude fiber of 2.18%. The sensory evaluation showed that the nori had a green color (3.1), a subtle leafy aroma (3.1), slightly broken (2.9), and a slightly bitter taste (3.2) with preference scores categorized as preferred (3.5), slightly favored (3.3), favored (3.7), and moderately liked by the panelists (score 3.3), respectively. The resulting nori has a thinner thickness and lower tensile strength than commercial products","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"95 10","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139206508","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}
U. Ulyarti, Mursyid Mursyid, Lavlinesia Lavlinesia, Iqbal Ridho Juliandri, N. Nazarudin
Fermented purple yam flour is known to have high swelling power, which is capable of improving its ability as a substitute for wheat flour in bread production. Therefore, this study aimed to determine the effect of the substitution of wheat flour with fermented purple yam flour (FF), at 0%, 10%, 15%, 20%, 25%, and 30% concentrations on the physical, chemical, and sensory characteristics of bread. The result showed that FF concentration has no significant effect on the moisture content, specific loaf volume, hedonic aroma, and taste but significantly affected porosity, anthocyanin content, antioxidant activity, hedonic color, texture, and overall acceptance of the bread. Furthermore, the best treatment obtained was at the 25% substitution level, which produced bread with 29.30% moisture content, 27.18% porosity, 3.06 cm 3 /g specific loaf volume, and 5.30 mg/g anthocyanin. It also produced 61.03% antioxidant activity, color 3.88, texture 4.00, taste 3.92, and overall acceptance 4.00 (Likes). The maximum substitution rate of fermented purple yam flour was 25%.
{"title":"Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata)","authors":"U. Ulyarti, Mursyid Mursyid, Lavlinesia Lavlinesia, Iqbal Ridho Juliandri, N. Nazarudin","doi":"10.22146/agritech.76976","DOIUrl":"https://doi.org/10.22146/agritech.76976","url":null,"abstract":"Fermented purple yam flour is known to have high swelling power, which is capable of improving its ability as a substitute for wheat flour in bread production. Therefore, this study aimed to determine the effect of the substitution of wheat flour with fermented purple yam flour (FF), at 0%, 10%, 15%, 20%, 25%, and 30% concentrations on the physical, chemical, and sensory characteristics of bread. The result showed that FF concentration has no significant effect on the moisture content, specific loaf volume, hedonic aroma, and taste but significantly affected porosity, anthocyanin content, antioxidant activity, hedonic color, texture, and overall acceptance of the bread. Furthermore, the best treatment obtained was at the 25% substitution level, which produced bread with 29.30% moisture content, 27.18% porosity, 3.06 cm 3 /g specific loaf volume, and 5.30 mg/g anthocyanin. It also produced 61.03% antioxidant activity, color 3.88, texture 4.00, taste 3.92, and overall acceptance 4.00 (Likes). The maximum substitution rate of fermented purple yam flour was 25%.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"64 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139198684","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}
E. G. Fadhallah, Lathifa Indraningtyas, Teguh Setiawan, Iqbal Firdaus, Andri Pratama
The increase in plastic waste caused by population growth and human activities is capable of leading to negative consequences for the environment. The substantial accumulation contributes to environmental pollution since its resilience against microbial degradation poses a significant challenge. Furthermore, the utilization of bioplastics as a biodegradable substitute presents a viable strategy for diminishing reliance on synthetic plastics. Starch emerges as a prevalent primary component in the fabrication of bioplastics, owing to its array of merits including renewability, cost-effectiveness, non-toxicity, and facile degradability. The application of nanomaterials to bioplastics is believed to accelerate the degradation of bioplastics. Therefore, this study aimed to identify the characteristics of nanomaterial from porang (Amorphophallus muelleri) and bioplastic. The method included the extraction of porang nanomaterial through a specified water-to-porang ratio (2.5:1) followed by sonication (50 W, 75 minutes). The formulation of bioplastics involved the amalgamation of corn starch, porang nanomaterial, and glycerol. In addition, the chemical properties of porang nanomaterials included 41.41% starch content, 13.49% amylose, 7.87% ash, and 2.52% calcium oxalate. The particle size of porang nanomaterials was distributed from 603.7-952.1 nm with an average 722.6 nm crystalline structure containing calcium oxalate. The bioplastic had the form of a thin brown layer with a thickness value ranging from 0.23-0.39 mm. This research was expected to provide new information related to the essential characteristics of nanomaterials from porang and its potential application in solving environmental issues caused by synthetic plastics.
{"title":"Synthesis and Characterization of Nanomaterials from Porang (Amorphophallus muelleri) and Its Application for Bioplastic: Preliminary","authors":"E. G. Fadhallah, Lathifa Indraningtyas, Teguh Setiawan, Iqbal Firdaus, Andri Pratama","doi":"10.22146/agritech.77983","DOIUrl":"https://doi.org/10.22146/agritech.77983","url":null,"abstract":"The increase in plastic waste caused by population growth and human activities is capable of leading to negative consequences for the environment. The substantial accumulation contributes to environmental pollution since its resilience against microbial degradation poses a significant challenge. Furthermore, the utilization of bioplastics as a biodegradable substitute presents a viable strategy for diminishing reliance on synthetic plastics. Starch emerges as a prevalent primary component in the fabrication of bioplastics, owing to its array of merits including renewability, cost-effectiveness, non-toxicity, and facile degradability. The application of nanomaterials to bioplastics is believed to accelerate the degradation of bioplastics. Therefore, this study aimed to identify the characteristics of nanomaterial from porang (Amorphophallus muelleri) and bioplastic. The method included the extraction of porang nanomaterial through a specified water-to-porang ratio (2.5:1) followed by sonication (50 W, 75 minutes). The formulation of bioplastics involved the amalgamation of corn starch, porang nanomaterial, and glycerol. In addition, the chemical properties of porang nanomaterials included 41.41% starch content, 13.49% amylose, 7.87% ash, and 2.52% calcium oxalate. The particle size of porang nanomaterials was distributed from 603.7-952.1 nm with an average 722.6 nm crystalline structure containing calcium oxalate. The bioplastic had the form of a thin brown layer with a thickness value ranging from 0.23-0.39 mm. This research was expected to provide new information related to the essential characteristics of nanomaterials from porang and its potential application in solving environmental issues caused by synthetic plastics.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"16 6","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139205930","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 recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was executed employing a cabinet dryer, incorporating both wet and dry heating procedures to yield a WPC-pectin conjugate exhibiting favorable functional properties. The independent variables investigated encompassed pectin concentration (ranging from 0 to 1%), pH (ranging from 6 to 8), and drying time (ranging from 2 to 6 hours), The measured responses encompassed the emulsion stability index (ESI), emulsifying activity index (EAI), and solubility. Analyzing the experimental data underwent scrutiny for model sufficiency through diagnostic plots, and a second-order polynomial equation was fitted through multi-response regression analysis, resulting in a high coefficient of determination (R 2 ) value. The most effective parameters were identified as a pectin concentration of 0.49%, pH 6.7, and a drying duration of 4.12 hours, yielding a peak ESI of 452.267 minutes, EAI measuring 49.95 m 2 g -1 , and solubility reaching 48.09%. Further experiments were conducted to validate these outcomes, and the presence of the Maillard reaction was confirmed using Fourier Transform Infrared Spectrum (FTIR). The et-dry method demonstrated efficacy in producing WPCpectin conjugates with commendable functional properties.
最近，通过马氏反应（Maillard reaction）利用糖类对蛋白质进行糖化的研究进展引起了广泛关注，其中特别强调了浓缩乳清蛋白（WPC）。糖化模式往往错综复杂，给大规模生产带来挑战。因此，本研究试图利用响应面方法学（RSM）结合盒式贝肯设计（BBD）来优化 WPC 与pectin 共轭过程的条件。实验采用柜式干燥机，结合湿法和干法加热程序，以获得具有良好功能特性的木塑-pectin共轭物。研究的自变量包括果胶浓度（0-1%）、pH 值（6-8）和干燥时间（2-6 小时），测量的反应包括乳液稳定性指数（ESI）、乳化活性指数（EAI）和溶解度。通过诊断图对实验数据进行分析，以确保模型的充分性，并通过多反应回归分析拟合了二阶多项式方程，得出了较高的决定系数（R 2）值。最有效的参数被确定为果胶浓度 0.49%、pH 值 6.7 和干燥持续时间 4.12 小时，从而得到峰值 ESI 为 452.267 分钟、EAI 为 49.95 m 2 g -1 和溶解度达到 48.09%。为了验证这些结果，还进行了进一步的实验，并利用傅立叶变换红外光谱（FTIR）确认了 Maillard 反应的存在。等干法在生产具有良好功能特性的 WPCpectin 共轭物方面证明了其有效性。
{"title":"Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design","authors":"A. D. Setiowati, Elita Yeliani, Chusnul Hidayat","doi":"10.22146/agritech.71301","DOIUrl":"https://doi.org/10.22146/agritech.71301","url":null,"abstract":"The recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was executed employing a cabinet dryer, incorporating both wet and dry heating procedures to yield a WPC-pectin conjugate exhibiting favorable functional properties. The independent variables investigated encompassed pectin concentration (ranging from 0 to 1%), pH (ranging from 6 to 8), and drying time (ranging from 2 to 6 hours), The measured responses encompassed the emulsion stability index (ESI), emulsifying activity index (EAI), and solubility. Analyzing the experimental data underwent scrutiny for model sufficiency through diagnostic plots, and a second-order polynomial equation was fitted through multi-response regression analysis, resulting in a high coefficient of determination (R 2 ) value. The most effective parameters were identified as a pectin concentration of 0.49%, pH 6.7, and a drying duration of 4.12 hours, yielding a peak ESI of 452.267 minutes, EAI measuring 49.95 m 2 g -1 , and solubility reaching 48.09%. Further experiments were conducted to validate these outcomes, and the presence of the Maillard reaction was confirmed using Fourier Transform Infrared Spectrum (FTIR). The et-dry method demonstrated efficacy in producing WPCpectin conjugates with commendable functional properties.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"1 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139199798","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}
E. Septianingrum, S. D. Ardhiyanti, Liyanan Liyanan, B. Kusbiantoro, Dody Dwi Handoko
The nutritional and physicochemical value of rice could be enhanced by mixing or combining white and brown rice with various beans. Besides nutritional and functional aspects, it is also crucial to consider organoleptic properties. Therefore, this study aimed to characterize nutritional value (proximate), physicochemical properties, organoleptic and Glycemic Index (GI) of mixed rice. A total of 10 mixed rice formulas, ranging from F1 to F10, and consisting of white rice, brown rice, black rice, aromatic rice, sticky rice, black-eyed peas and mung beans, were determined. These samples were analyzed for proximate, total phenolic compounds, pasting properties, and organoleptic tests (hedonic and ranking tests). Furthermore, 3 selected formulas based on the previous test were then evaluated for GI, and Glycemic Load (GL) was calculated. The results showed that adding black-eyed peas and mung beans (F9 and F10) increased the protein content of mixed rice while higher proportion of black or brown rice (F3 and F4) enhanced the fat content. The amylose content was decreased due to higher proportion of sticky rice (F6 and F8). Based on the hedonic test, the F1-F6 formula had a favorable rating. The ranking results indicated that F9 was better than F10, while F1 and F6 was the best among F1 to F4, as well as F5 to F8. Considering the constituent materials, F1, F6, F9 and commercial low GI rice were selected and tested for GI, and the test results showed 48.2, 54.7, 78.0, and 60.3, respectively. As a result, F1 and F6 have the potential to be developed as mixed rice because they have good nutritional value, physicochemical and organoleptic properties, as well as low GI.
通过将白米和糙米与各种豆类混合或组合，可以提高大米的营养和理化价值。除了营养和功能方面，感官特性也很重要。因此，本研究旨在分析混合米的营养价值（近似值）、理化特性、感官和升糖指数（GI）。共测定了 10 种混合米配方，从 F1 到 F10 不等，由白米、糙米、黑米、香米、糯米、豇豆和绿豆组成。对这些样品进行了近似物、总酚类化合物、糊化性能和感官测试（享乐测试和等级测试）。此外，还根据之前的测试结果对 3 种选定配方进行了 GI 评估，并计算了血糖生成负荷（GL）。结果显示，添加豇豆和绿豆（F9 和 F10）增加了混合米饭的蛋白质含量，而较高比例的黑米或糙米（F3 和 F4）增加了脂肪含量。由于糯米（F6 和 F8）比例较高，直链淀粉含量降低。根据享乐测试，F1-F6 配方获得了良好的评价。排序结果表明，F9 优于 F10，而 F1 和 F6 是 F1 至 F4 以及 F5 至 F8 中最好的。考虑到组成材料，选择 F1、F6、F9 和商品低 GI 大米进行 GI 测试，测试结果分别为 48.2、54.7、78.0 和 60.3。结果表明，F1 和 F6 具有良好的营养价值、理化和感官特性以及低 GI，因此有潜力开发成混合米。
{"title":"Characterization of Mixed Rice: Nutritional Value, Physicochemical Properties, Organoleptic, and Glycemic Index","authors":"E. Septianingrum, S. D. Ardhiyanti, Liyanan Liyanan, B. Kusbiantoro, Dody Dwi Handoko","doi":"10.22146/agritech.78074","DOIUrl":"https://doi.org/10.22146/agritech.78074","url":null,"abstract":"The nutritional and physicochemical value of rice could be enhanced by mixing or combining white and brown rice with various beans. Besides nutritional and functional aspects, it is also crucial to consider organoleptic properties. Therefore, this study aimed to characterize nutritional value (proximate), physicochemical properties, organoleptic and Glycemic Index (GI) of mixed rice. A total of 10 mixed rice formulas, ranging from F1 to F10, and consisting of white rice, brown rice, black rice, aromatic rice, sticky rice, black-eyed peas and mung beans, were determined. These samples were analyzed for proximate, total phenolic compounds, pasting properties, and organoleptic tests (hedonic and ranking tests). Furthermore, 3 selected formulas based on the previous test were then evaluated for GI, and Glycemic Load (GL) was calculated. The results showed that adding black-eyed peas and mung beans (F9 and F10) increased the protein content of mixed rice while higher proportion of black or brown rice (F3 and F4) enhanced the fat content. The amylose content was decreased due to higher proportion of sticky rice (F6 and F8). Based on the hedonic test, the F1-F6 formula had a favorable rating. The ranking results indicated that F9 was better than F10, while F1 and F6 was the best among F1 to F4, as well as F5 to F8. Considering the constituent materials, F1, F6, F9 and commercial low GI rice were selected and tested for GI, and the test results showed 48.2, 54.7, 78.0, and 60.3, respectively. As a result, F1 and F6 have the potential to be developed as mixed rice because they have good nutritional value, physicochemical and organoleptic properties, as well as low GI.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"20 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139198766","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}
S. Sudirman, A. Baehaki, Fajar Fathullah, Miftahul Janna
The excess of free radicals is known to induce dysfunction in tissues and cells within the human body. This phenomenon is caused by the imbalance between antioxidants and free radical production necessitating the need for exogenous antioxidants. Golden bladderwort ( Utricularia aurea ) plant may have the potential as a source of antioxidant. Therefore, this study aimed to investigate the effect of extraction temperature on the polyphenol compounds and the antioxidant activity of the golden bladderwort plant. The dried powder from the plant was extracted using 70% ethanol at 30, 45 and 60 ºC, with each treatment repeated three times. The antioxidant activity was analyzed by using the 2,2-diphenyl-1-picrylhydrazyl method. The results showed that the yield of extraction was 1.34% (30 ºC), 4.00% (45 ºC) and 12.48% (60 ºC). The total polyphenol and flavonoid contents found at 60ºC were 50.80 mg QE/g dried sample and 60.01 mg QE/g dried sample, respectively. Furthermore, the antioxidant activity was calculated in half-maximum inhibitory concentration (IC 50 ), and the values obtained were 0,38 mg/mL (45 ºC), 0,35 mg/mL (30 ºC) and 0,11 mg/mL (60 ºC). These results indicated that temperature of extraction affected the level of polyphenol contents and the antioxidant activity of the golden bladderwort extract. The high extraction temperature (60 ºC) emerged as the most optimal condition for extraction with effective antioxidant activity. Therefore, the results can be used as a reference for future investigations involving the extraction of polyphenol compounds from golden bladderwort as a source of natural antioxidants.
{"title":"Effects of Extraction Temperature on Polyphenol Compounds and Antioxidant Activity of Golden Bladderwort (Utricularia aurea)","authors":"S. Sudirman, A. Baehaki, Fajar Fathullah, Miftahul Janna","doi":"10.22146/agritech.75223","DOIUrl":"https://doi.org/10.22146/agritech.75223","url":null,"abstract":"The excess of free radicals is known to induce dysfunction in tissues and cells within the human body. This phenomenon is caused by the imbalance between antioxidants and free radical production necessitating the need for exogenous antioxidants. Golden bladderwort ( Utricularia aurea ) plant may have the potential as a source of antioxidant. Therefore, this study aimed to investigate the effect of extraction temperature on the polyphenol compounds and the antioxidant activity of the golden bladderwort plant. The dried powder from the plant was extracted using 70% ethanol at 30, 45 and 60 ºC, with each treatment repeated three times. The antioxidant activity was analyzed by using the 2,2-diphenyl-1-picrylhydrazyl method. The results showed that the yield of extraction was 1.34% (30 ºC), 4.00% (45 ºC) and 12.48% (60 ºC). The total polyphenol and flavonoid contents found at 60ºC were 50.80 mg QE/g dried sample and 60.01 mg QE/g dried sample, respectively. Furthermore, the antioxidant activity was calculated in half-maximum inhibitory concentration (IC 50 ), and the values obtained were 0,38 mg/mL (45 ºC), 0,35 mg/mL (30 ºC) and 0,11 mg/mL (60 ºC). These results indicated that temperature of extraction affected the level of polyphenol contents and the antioxidant activity of the golden bladderwort extract. The high extraction temperature (60 ºC) emerged as the most optimal condition for extraction with effective antioxidant activity. Therefore, the results can be used as a reference for future investigations involving the extraction of polyphenol compounds from golden bladderwort as a source of natural antioxidants.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"107 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139199050","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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