The functional beverage has high prospects because it has the function to increase endurance and ... more The functional beverage has high prospects because it has the function to increase endurance and immunity. The ciplukan plant (Physalis angulata Linn) is a type of local wisdom typical of Indonesia and is easy to be cultivated. Ciplukan has the potential as a blood sugar-lowering for people with Type II DM (Diabetes Mellitus) sufferers because it has a high content of antioxidants and flavonoids. The ciplukan plant is also a typical Indonesian plant that has not been used optimally. Through the process of it into a functional drink, it will have added value and can increase people's income. Thereby supporting sustainable development in agriculture (SDGs). This study aims to analyze the technical-economic feasibility aspects of the ciplukan beverage industry and the selection of industrial locations. Descriptive methods were used to create an overview of situations and events. Location selection decisions using the BAYES method. The investment feasibility criteria used were Net P...
Purple sweet potato flour can be used as a raw material for cookies. Formula optimization is need... more Purple sweet potato flour can be used as a raw material for cookies. Formula optimization is needed to make cookies based on purple sweet potato flour. This research aimed to obtain the optimal formulation of cookies using the I-optimal mixture design method. The research stages were carried out divided into three stages, including (a) processing of purple sweet potato flour and physicochemical analysis; (b) optimization of the formula cookies based on purple sweet potato flour using the I-optimal mixture design method; (c) analysis of cookies for moisture, protein, anthocyanin level, antioxidant activity, color intensity, hardness, and sensory tests. A combination of purple sweet potato flour (39.47%) and corn starch (4.47%) resulted in optimum cookies for the formulation of purple sweet potato flour. This formulation could provide moisture content 3.95%, protein content 5.60%, anthocyanin level 20.15 mg/100 g, antioxidant activity 204.01 ppm, color intensity 2.31, hardness 1791.19...
The purpose of this study was to estimate the fried shallots storage shelf life based on the Arrh... more The purpose of this study was to estimate the fried shallots storage shelf life based on the Arrhenius approach to find out the fried shallot shelf life at different storage temperatures and different packaging was based on the Arrhenius approach. In this research conducted preliminary research and main research, in the preliminary research, the determination of selected fried shallots varieties consisting of Sumenep, Tuk-Tuk and Brebes varieties with acceptance test (organoleptic) and volatile reducing substance test, while in the main research, the estimated shelf life of selected fried shallots are packed alumunium foil and polypropylene with parameter testing include moisture content by thermogravimetry method, free fatty acid content by titration method and amount of microorganisms by total plate count method. The parameters analyzed starting early storage on day 0 and volatile reducing substance. Fried shallot varieties Sumenep selected for main research with VRS content of 82,98 μ.eq/g. Based on the results of the calculation of the moisture content in the sample of fried shallot, the obtained result of products fried shallots are packed using alumunium foil at each temperature was 439 days at a temperature of 15 C , 368 days at a temperature of 30 o C and the shelf life of products fried shallots are packed using polypropylene was 341 days at a temperature of 15 o C, and 302 days at a temperature of 45 o C, and 244 days at a temperature of 45 o C, 285 days at a temperature of 30 o C. Based on the results of the calculation of the free fatty acid levels in the sample of fried shallots, the obtained result of products fried shallot are packed using alumunium foil at each temperature was 127 days at a temperature of 15 o C, and 89 days at a temperature of 45 o C , 107 days at a temperature of 30 o C and the shelf life of products fried shallots are packed using polypropylene was 105 days at a temperature of 15 o C , 96 days at a temperature of 30 o o C. While based on the results amount of microorganisms in the sample of fried shallot, the obtained result of products fried shallots are packed using alumunium foil at each temperature was 269 days at a temperature of 15 C, and 85 days at a temperature of 45 o C, and 172 days at a temperature of 45 o C, 222 days at a temperature of 30 o C and the shelf life of products fried shallots are packed using polypropylene was 223 days at a temperature of 15 o C, 192 days at a temperature of 30 o o C and during storage there is a decrease in VRS content. Keywords : shallot, fried shallots, shelf life, moisture content, free fatty acid content, amount of microorganisms, volatile reducing substance content. . C, and 153 days at a temperature of 45 o
The study aimed to evaluate the characteristics of the physical and mechanical properties of Phys... more The study aimed to evaluate the characteristics of the physical and mechanical properties of Physalis peruviana. The sample had a moisture content of 76.71±1.10 %wb. The results showed that the P. peruviana physically had an average mass, volume, polar diameter, equatorial diameter, geometric diameter, and surface area ranged from 3.03±0.45 gram, 2.91 cm3, 16.99 mm, 17.53 mm, 17.10 mm, and 927.61 mm2, respectively. Furthermore, the average particle, bulk density, sphericity, aspect ratio, and porosity ranged from 1.04 gr/cm3, 0.62 gr/cm3, 97.97±2.64%, 97.00±3.92%, and 59.41±3.39 %, respectively. Based on mechanical properties analysis, P. peruviana had hardness, gumminess, adhesiveness, and chewiness ranged from 1640.52± 371.71 g. force, 406.67±171.75 g. force, -1.22±1.00 g.force/sec, and 102.19±41.60 g. force/sec. The average cohesiveness, resilience, and springiness of P. peruviana ranged from 0.25±0.07 g/force, 0.11±0.04 g/force, 0.25±0.02 g/force, respectively. Regarding the angle of repose, the highest angle of repose occurred on the surface of stainless steel. In general, the angle of repose had a tangential relationship with the samples’ physical biometric dimensions.
Ginger is one of the famous herbals that traditionally medicinal used in Indonesia. In this study... more Ginger is one of the famous herbals that traditionally medicinal used in Indonesia. In this study, we investigated the effect of particle size and brewing time of ginger powder to the characteristic (moisture content, extractable matter, color and antioxidant activity) and acceptance of the herbal product. This study conducted using a completely randomized design with 2 factors namely particle size (40, 20 and 10 mesh) and brewing time (5, 10, 15, and 20 minutes). The result showed that particle size significantly (p<0.05) affected the moisture content. It is also significantly affected the extractable matter, color, and antioxidant activity. The brewing time was significantly (p<0.05) affected the extractable matter, color, antioxidant activity, and acceptance of the panelist to the ginger extract as herbal product. The largest particle size with the longest brewing tends to produce the highest extractable matter i.e 15.7%. The larger particle size causes a decrease in the L-values, an increase in the a-values, and a decrease in the b-values. The shortest brewing time with 20 mesh tends to produce the highest antioxidant activity i.e 77.97%. In concluding the ginger powder with a 20-mesh particle size and a 5 minutes brewing time was chosen to be the best treatment based on its antioxidant activity and sensory evaluation. It has the characteristics of extractable matter, L, a, b, antioxidant activity and acceptance including color, aroma, taste, after taste and overall namely 10.04%, 30.40, 1.15, 4.07, 77.97%, 3.2, 3.27, 3.1, 3.3 and 3.33, respectively.
IOP Conference Series: Materials Science and Engineering, 2021
Ginger is one of the famous herbals that traditionally medicinal used in Indonesia. In this study... more Ginger is one of the famous herbals that traditionally medicinal used in Indonesia. In this study, we investigated the effect of particle size and brewing time of ginger powder to the characteristic (moisture content, extractable matter, color and antioxidant activity) and acceptance of the herbal product. This study conducted using a completely randomized design with 2 factors namely particle size (40, 20 and 10 mesh) and brewing time (5, 10, 15, and 20 minutes). The result showed that particle size significantly (p<0.05) affected the moisture content. It is also significantly affected the extractable matter, color, and antioxidant activity. The brewing time was significantly (p<0.05) affected the extractable matter, color, antioxidant activity, and acceptance of the panelist to the ginger extract as herbal product. The largest particle size with the longest brewing tends to produce the highest extractable matter i.e 15.7%. The larger particle size causes a decrease in the L-...
This study aimed to determine the effect of low protein diet and feed restriction on growth and s... more This study aimed to determine the effect of low protein diet and feed restriction on growth and serum protein. This experimental study using randomized controlled group design. Twelve male Sprague dawley (21-28 days old) weighing 50-100 grams were divided into three groups (4 rats/group): normal control, low protein diet and feed restriction group. The data analyzed by ANOVA test followed by Post Hoc Duncan. The determination of total protein using spectrophotometric biuret method and albumin was BCG method. The result showed that low protein diet 5% for 21 days occured weight loss (-5.25 ± 3.3 g), an enlarged liver-to-body weight ratio (4,95%), blood serum albumin (3.22 ± 0.33 g/dl) and total protein (4.61 ± 1.21 g/dl). Feed restriction at level of 30%, 50%, and 60% consecutively for 30 days occured weight loss (-4.75 ± 2.63 g), an enlarged liver-to-body weight ratio (5.18%), and there was a rat that have edema which indicates undernourished condition. Therefore, both diet interven...
IOP Conference Series: Earth and Environmental Science, 2021
Shelf life of food product is important information for consumers. Product development of instant... more Shelf life of food product is important information for consumers. Product development of instant porridge that enriched with inulin as a prebiotic and expected to have a role in increasing calcium absorption in infants with aged 6-24 months. This study aimed to determine the shelf life of instant porridge products. The methods included in this research: (1) production of instant porridge products, (2) packaging with aluminum foil and polyethylene plastic, (3) stored at temperatures of 15°C, 30°C and 45°C which observed for 35 days with 7- day intervals, (4) analyzes of moisture content, protein content, total plate count, and organoleptic responses to critical responses, (5) analysis data was processed using the Arrhenius model ASLT method. Research results showed that instant porridge products stored at a temperature of 55°C were dropped by panelists on the 15th day. Instant porridge products with aluminum foil packaging have the longest shelf life with the lowest activation energ...
IOP Conference Series: Materials Science and Engineering, 2021
The product evaluation during storage is important because it is related to food safety. The pudd... more The product evaluation during storage is important because it is related to food safety. The pudding powder as a complementary food was made from skim milk powder, sugar, mocaf, and carrageenan which enriched with inulin and fortified with micronutrient premix. The pudding powder were packed in polyethylene plastic (PE) and aluminium foil (AF) pouches to evaluate the physicochemical and microbiology properties at 15°C, 30°C, and 45°C for 4 weeks. The data were analyzed using IBM SPSS Statistics 20 and analysis of variance (ANOVA) with Duncan’s means test (significance level of p<0.05). The moisture content, protein, and lightness of all pudding powder were significantly decreased, while a value and Total Plate Count (TPC) were significantly increased after storage. The storage with AF pouches were not significantly affect the weight of pudding powder after first week storage. The water activity (aw) of AF45 was the highest among others. It affects the decreasing of protein, incre...
The functional beverage has high prospects because it has the function to increase endurance and ... more The functional beverage has high prospects because it has the function to increase endurance and immunity. The ciplukan plant (Physalis angulata Linn) is a type of local wisdom typical of Indonesia and is easy to be cultivated. Ciplukan has the potential as a blood sugar-lowering for people with Type II DM (Diabetes Mellitus) sufferers because it has a high content of antioxidants and flavonoids. The ciplukan plant is also a typical Indonesian plant that has not been used optimally. Through the process of it into a functional drink, it will have added value and can increase people's income. Thereby supporting sustainable development in agriculture (SDGs). This study aims to analyze the technical-economic feasibility aspects of the ciplukan beverage industry and the selection of industrial locations. Descriptive methods were used to create an overview of situations and events. Location selection decisions using the BAYES method. The investment feasibility criteria used were Net P...
Purple sweet potato flour can be used as a raw material for cookies. Formula optimization is need... more Purple sweet potato flour can be used as a raw material for cookies. Formula optimization is needed to make cookies based on purple sweet potato flour. This research aimed to obtain the optimal formulation of cookies using the I-optimal mixture design method. The research stages were carried out divided into three stages, including (a) processing of purple sweet potato flour and physicochemical analysis; (b) optimization of the formula cookies based on purple sweet potato flour using the I-optimal mixture design method; (c) analysis of cookies for moisture, protein, anthocyanin level, antioxidant activity, color intensity, hardness, and sensory tests. A combination of purple sweet potato flour (39.47%) and corn starch (4.47%) resulted in optimum cookies for the formulation of purple sweet potato flour. This formulation could provide moisture content 3.95%, protein content 5.60%, anthocyanin level 20.15 mg/100 g, antioxidant activity 204.01 ppm, color intensity 2.31, hardness 1791.19...
The purpose of this study was to estimate the fried shallots storage shelf life based on the Arrh... more The purpose of this study was to estimate the fried shallots storage shelf life based on the Arrhenius approach to find out the fried shallot shelf life at different storage temperatures and different packaging was based on the Arrhenius approach. In this research conducted preliminary research and main research, in the preliminary research, the determination of selected fried shallots varieties consisting of Sumenep, Tuk-Tuk and Brebes varieties with acceptance test (organoleptic) and volatile reducing substance test, while in the main research, the estimated shelf life of selected fried shallots are packed alumunium foil and polypropylene with parameter testing include moisture content by thermogravimetry method, free fatty acid content by titration method and amount of microorganisms by total plate count method. The parameters analyzed starting early storage on day 0 and volatile reducing substance. Fried shallot varieties Sumenep selected for main research with VRS content of 82,98 μ.eq/g. Based on the results of the calculation of the moisture content in the sample of fried shallot, the obtained result of products fried shallots are packed using alumunium foil at each temperature was 439 days at a temperature of 15 C , 368 days at a temperature of 30 o C and the shelf life of products fried shallots are packed using polypropylene was 341 days at a temperature of 15 o C, and 302 days at a temperature of 45 o C, and 244 days at a temperature of 45 o C, 285 days at a temperature of 30 o C. Based on the results of the calculation of the free fatty acid levels in the sample of fried shallots, the obtained result of products fried shallot are packed using alumunium foil at each temperature was 127 days at a temperature of 15 o C, and 89 days at a temperature of 45 o C , 107 days at a temperature of 30 o C and the shelf life of products fried shallots are packed using polypropylene was 105 days at a temperature of 15 o C , 96 days at a temperature of 30 o o C. While based on the results amount of microorganisms in the sample of fried shallot, the obtained result of products fried shallots are packed using alumunium foil at each temperature was 269 days at a temperature of 15 C, and 85 days at a temperature of 45 o C, and 172 days at a temperature of 45 o C, 222 days at a temperature of 30 o C and the shelf life of products fried shallots are packed using polypropylene was 223 days at a temperature of 15 o C, 192 days at a temperature of 30 o o C and during storage there is a decrease in VRS content. Keywords : shallot, fried shallots, shelf life, moisture content, free fatty acid content, amount of microorganisms, volatile reducing substance content. . C, and 153 days at a temperature of 45 o
The study aimed to evaluate the characteristics of the physical and mechanical properties of Phys... more The study aimed to evaluate the characteristics of the physical and mechanical properties of Physalis peruviana. The sample had a moisture content of 76.71±1.10 %wb. The results showed that the P. peruviana physically had an average mass, volume, polar diameter, equatorial diameter, geometric diameter, and surface area ranged from 3.03±0.45 gram, 2.91 cm3, 16.99 mm, 17.53 mm, 17.10 mm, and 927.61 mm2, respectively. Furthermore, the average particle, bulk density, sphericity, aspect ratio, and porosity ranged from 1.04 gr/cm3, 0.62 gr/cm3, 97.97±2.64%, 97.00±3.92%, and 59.41±3.39 %, respectively. Based on mechanical properties analysis, P. peruviana had hardness, gumminess, adhesiveness, and chewiness ranged from 1640.52± 371.71 g. force, 406.67±171.75 g. force, -1.22±1.00 g.force/sec, and 102.19±41.60 g. force/sec. The average cohesiveness, resilience, and springiness of P. peruviana ranged from 0.25±0.07 g/force, 0.11±0.04 g/force, 0.25±0.02 g/force, respectively. Regarding the angle of repose, the highest angle of repose occurred on the surface of stainless steel. In general, the angle of repose had a tangential relationship with the samples’ physical biometric dimensions.
Ginger is one of the famous herbals that traditionally medicinal used in Indonesia. In this study... more Ginger is one of the famous herbals that traditionally medicinal used in Indonesia. In this study, we investigated the effect of particle size and brewing time of ginger powder to the characteristic (moisture content, extractable matter, color and antioxidant activity) and acceptance of the herbal product. This study conducted using a completely randomized design with 2 factors namely particle size (40, 20 and 10 mesh) and brewing time (5, 10, 15, and 20 minutes). The result showed that particle size significantly (p&amp;lt;0.05) affected the moisture content. It is also significantly affected the extractable matter, color, and antioxidant activity. The brewing time was significantly (p&amp;lt;0.05) affected the extractable matter, color, antioxidant activity, and acceptance of the panelist to the ginger extract as herbal product. The largest particle size with the longest brewing tends to produce the highest extractable matter i.e 15.7%. The larger particle size causes a decrease in the L-values, an increase in the a-values, and a decrease in the b-values. The shortest brewing time with 20 mesh tends to produce the highest antioxidant activity i.e 77.97%. In concluding the ginger powder with a 20-mesh particle size and a 5 minutes brewing time was chosen to be the best treatment based on its antioxidant activity and sensory evaluation. It has the characteristics of extractable matter, L, a, b, antioxidant activity and acceptance including color, aroma, taste, after taste and overall namely 10.04%, 30.40, 1.15, 4.07, 77.97%, 3.2, 3.27, 3.1, 3.3 and 3.33, respectively.
IOP Conference Series: Materials Science and Engineering, 2021
Ginger is one of the famous herbals that traditionally medicinal used in Indonesia. In this study... more Ginger is one of the famous herbals that traditionally medicinal used in Indonesia. In this study, we investigated the effect of particle size and brewing time of ginger powder to the characteristic (moisture content, extractable matter, color and antioxidant activity) and acceptance of the herbal product. This study conducted using a completely randomized design with 2 factors namely particle size (40, 20 and 10 mesh) and brewing time (5, 10, 15, and 20 minutes). The result showed that particle size significantly (p<0.05) affected the moisture content. It is also significantly affected the extractable matter, color, and antioxidant activity. The brewing time was significantly (p<0.05) affected the extractable matter, color, antioxidant activity, and acceptance of the panelist to the ginger extract as herbal product. The largest particle size with the longest brewing tends to produce the highest extractable matter i.e 15.7%. The larger particle size causes a decrease in the L-...
This study aimed to determine the effect of low protein diet and feed restriction on growth and s... more This study aimed to determine the effect of low protein diet and feed restriction on growth and serum protein. This experimental study using randomized controlled group design. Twelve male Sprague dawley (21-28 days old) weighing 50-100 grams were divided into three groups (4 rats/group): normal control, low protein diet and feed restriction group. The data analyzed by ANOVA test followed by Post Hoc Duncan. The determination of total protein using spectrophotometric biuret method and albumin was BCG method. The result showed that low protein diet 5% for 21 days occured weight loss (-5.25 ± 3.3 g), an enlarged liver-to-body weight ratio (4,95%), blood serum albumin (3.22 ± 0.33 g/dl) and total protein (4.61 ± 1.21 g/dl). Feed restriction at level of 30%, 50%, and 60% consecutively for 30 days occured weight loss (-4.75 ± 2.63 g), an enlarged liver-to-body weight ratio (5.18%), and there was a rat that have edema which indicates undernourished condition. Therefore, both diet interven...
IOP Conference Series: Earth and Environmental Science, 2021
Shelf life of food product is important information for consumers. Product development of instant... more Shelf life of food product is important information for consumers. Product development of instant porridge that enriched with inulin as a prebiotic and expected to have a role in increasing calcium absorption in infants with aged 6-24 months. This study aimed to determine the shelf life of instant porridge products. The methods included in this research: (1) production of instant porridge products, (2) packaging with aluminum foil and polyethylene plastic, (3) stored at temperatures of 15°C, 30°C and 45°C which observed for 35 days with 7- day intervals, (4) analyzes of moisture content, protein content, total plate count, and organoleptic responses to critical responses, (5) analysis data was processed using the Arrhenius model ASLT method. Research results showed that instant porridge products stored at a temperature of 55°C were dropped by panelists on the 15th day. Instant porridge products with aluminum foil packaging have the longest shelf life with the lowest activation energ...
IOP Conference Series: Materials Science and Engineering, 2021
The product evaluation during storage is important because it is related to food safety. The pudd... more The product evaluation during storage is important because it is related to food safety. The pudding powder as a complementary food was made from skim milk powder, sugar, mocaf, and carrageenan which enriched with inulin and fortified with micronutrient premix. The pudding powder were packed in polyethylene plastic (PE) and aluminium foil (AF) pouches to evaluate the physicochemical and microbiology properties at 15°C, 30°C, and 45°C for 4 weeks. The data were analyzed using IBM SPSS Statistics 20 and analysis of variance (ANOVA) with Duncan’s means test (significance level of p<0.05). The moisture content, protein, and lightness of all pudding powder were significantly decreased, while a value and Total Plate Count (TPC) were significantly increased after storage. The storage with AF pouches were not significantly affect the weight of pudding powder after first week storage. The water activity (aw) of AF45 was the highest among others. It affects the decreasing of protein, incre...
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