Jack Beans are a type of high-protein legume that can produce high nutritional value. One of the processed superfoods from Jack beans is tempeh. Soaking is essential in making tempeh as a pre-fermentation process utilizing microbial... more
Jack Beans are a type of high-protein legume that can produce high nutritional value. One of the processed superfoods from Jack beans is tempeh. Soaking is essential in making tempeh as a pre-fermentation process utilizing microbial enzymes to increase product nutrition. The metagenomic analysis is a novel technique to know microbial communities based on culture-independent microorganisms. This study aims to determine the diversity of microbes in the soaking process at 12 hours and 24 hours. This analysis found ten OTUs genera, namely Prevotella, Bacillus, Paenibacillus, Staphylococcus, Lactobacillus, Pediococcus, Saccharofermentants, Klebsiella, Pantoea, and Acinetobacter. Phylum Firmicutes is dominant in the soaking of Jack beans with a difference of 53.24% 12 h soaking time and 47.89% 24 h soaking time. This finding contributes to controlling the quality production of making tempeh.
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Banana is a tropical fruit crop that is consumed at large, not only because of the quantity produced but also because it serves the calorific needs of millions of people. Banana is a potential source of high starch content (more than... more
Banana is a tropical fruit crop that is consumed at large, not only because of the quantity produced but also because it serves the calorific needs of millions of people. Banana is a potential source of high starch content (more than 60%). The application of starch for various purposes is dependent upon its structural, physicochemical, and functional properties. A native starch does not possess all required properties for specific use in the food product. To improve its application, starch can be modified physically, chemically, and enzymatically. Each of these modification methods provides different characteristics to the modified starch. This review aims to examine the chemical composition, granule morphology, crystallinity, pasting, thermal properties, and digestibility of banana starch, and discusses the various modifications and potential applications of banana starch in the food industry.
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The quality charcteristics of rice could be changed during storage caused by respiration and enzyme activity. The respiration process remains during storage, producing carbon dioxides, vapour, and heat. This study aimed to examine the... more
The quality charcteristics of rice could be changed during storage caused by respiration and enzyme activity. The respiration process remains during storage, producing carbon dioxides, vapour, and heat. This study aimed to examine the changes in physical and chemical properties of rice (cv. Mentikwangi) for six months of storage. Rice samples were packed using plastic polypropylene and stored at ambient temperatures of 27-30 °C and 54-62% of humidity. Rice sampling was done four times, i.e., months 0, 2, 4, and 6. Observations were made on starch crystallinity, particle morphology, reducing sugars, amylose, glucose, and maltose. The SEM image and XRD data showed that rice starch was less rigid and more amorphous after four months. In addition, eating quality data showed that the rice had high swelling and needed more water. Amylographic also performed that rice samples were getting harder. Sugar and amylose reduction levels increased by 1.84% and 2.5%, respectively. Unlike both, aro...
Research Interests: Chemistry, Food Science, Starch, Amylopectin, Amylose, and 3 moreSwelling, Crystallinity, and Maltose
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ABSTRAK Kacang koro pedang memiliki potensi untuk dijadikan sebagai produk olahan pangan. Salah satu produk olahan kacang koro pedang adalah yogurt, tetapi yogurt memiliki umur simpan pendek. Salah satu upaya untuk meningkatkan umur... more
ABSTRAK Kacang koro pedang memiliki potensi untuk dijadikan sebagai produk olahan pangan. Salah satu produk olahan kacang koro pedang adalah yogurt, tetapi yogurt memiliki umur simpan pendek. Salah satu upaya untuk meningkatkan umur simpan yogurt adalah pembuatan yogurt bubuk melalui pengeringan beku dengan penambahan maltodekstrin sebagai bahan penyalut. Penelitian ini bertujuan untuk menentukan konsentrasi maltodekstrin yang tepat agar dihasilkan yogurt bubuk kacang koro pedang hasil pengeringan beku dengan karakteristik yang baik dan sifat organoleptik yang disukai panelis. Penelitian ini dilakukan dengan metode percobaan menggunakan Rancangan Acak Kelompok yang terdiri dari enam perlakuan, yaitu konsentrasi maltodekstrin 5, 10, 15, 20, 25 dan 30 % (b/v) yang diulang sebanyak empat kali. Hasil penelitian menunjukkan bahwa yogurt bubuk kacang koro pedang dengan perlakuan penambahan maltodekstrin 5 % (b/v) menghasilkan karakteristik terbaik dan sifat organoleptik yang disukai panel...
Fermented foods are consumed in many countries and potential benefits of health. Fermented products using microorganisms resulting in different type of product. The advantages of fermented foods are easy to digest, one of them is Protein.... more
Fermented foods are consumed in many countries and potential benefits of health. Fermented products using microorganisms resulting in different type of product. The advantages of fermented foods are easy to digest, one of them is Protein. Protein composition changed during fermentation. Protein hydrolysis by enzymatic hydrolysis of whole protein sources by appropriate proteolytic enzymes under controlled conditions. This review article is focused on the process of protein hydrolysis in fermented foods, quantitative and qualitative analysis protein hydrolysis by various methods and specific protein hydrolysis having benefits of health. Some fermented food products such as soy fermentation that gets protein hydrolyzate are Glycinin and β-conglycinin. Some of the bioactive peptides in soybean fermentation are used for health, such as antioxidant, antimicrobial, anti-diabetic and anti-cancer activities. Many other fermented food products can be explored and use this information to devel...
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The properties of native flour and starch were compared and the changes in their properties were evaluated following ozonation at 100 and 200 ppm. X-ray diffraction analysis indicated that crystallinity index of both ozonated banana flour... more
The properties of native flour and starch were compared and the changes in their properties were evaluated following ozonation at 100 and 200 ppm. X-ray diffraction analysis indicated that crystallinity index of both ozonated banana flour and starch decreased by 1.6%, B-type pattern of native banana flour and starch did not change following ozonation. The presence of higher amounts of non-starch components decreased the sensitivity of flour to the oxidation, as indicated by the lower carboxyl content compared to that of starch. The flour also required higher ozone concentration than starch to alter its properties, particularly pasting properties. Ozonation tended to increase peak, hold and final viscosity of both. A prominent change in the freeze thaw stability of both flour and starch following ozonation was the most encouraging result. Ozonation also improved the solubility of flour which was important to reduce cooking loss when applied in a range of food products. The solubility...
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Kulit biji kakao memiliki komponen fitokimia yang diduga berpotensi untuk dimanfaatkan sebagai bahan pengawet alami. Tujuan dari penelitian ini adalah menetapkan komponen fitokimia yang terekstrak dari kulit biji kakao dan mengetahui... more
Kulit biji kakao memiliki komponen fitokimia yang diduga berpotensi untuk dimanfaatkan sebagai bahan pengawet alami. Tujuan dari penelitian ini adalah menetapkan komponen fitokimia yang terekstrak dari kulit biji kakao dan mengetahui potensi toksisitas ekstrak kulit biji kakao. Metode penelitian yang digunakan adalah metode eksperimen yang dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa berdasarkan skrining fitokimia, kulit biji kakao yang diekstrak menggunakan etanol 70% mengandung alkaloid, flavonoid, tanin, saponin, dan triterpenoid. Analisis fitokimia menggunakan Gas Chromatography-Mass Spectrometry (GC-MS) menunjukkan ekstrak kulit biji kakao mengandung 2,3-butanediol (6,45%), benzeneacetic acid (2,33%), caffeine (23,51%), dan theobromine (65,99%). Pengujian toksisitas berdasarkan metode Brine Shrimp Lethality Test (BSLT) menunjukkan nilai LC50 ekstrak kulit biji kakao adalah 39.595,27 ppm, artinya ekstrak tersebut tidak bersifat toksik terhadap larva Artemia s...
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The agricultural products such as vegetables, fruits, meat and liquid based products are vulnerable to physical, chemical and microbiological damage due to their high moisture and organic matter contents. On the other hand, the consumer... more
The agricultural products such as vegetables, fruits, meat and liquid based products are vulnerable to physical, chemical and microbiological damage due to their high moisture and organic matter contents. On the other hand, the consumer demands high quality food respectively fresh, clean, healthy, and safe. Ozone may be used an alternative or complementary food cleaning. The effectiveness of ozone against contaminating microorganisms present in agricultural products depends on several factors. Mechanism on ozone’s cleaning and sanitizing role in some food products are discussed. Application of ozonisation on cauliflower, red chili and guava crest and liquid based products exposed in some various ozone concentrations and exposures, on microbes’ inactivation are also discussed. Keywords : ozonisation; food properties; shelf-life
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The aim of the study was to isolate and identify the yeast isolated from Dangke and its potential as probiotics. The purified isolates obtained were identified based on observations of macroscopic characteristics of colonies and... more
The aim of the study was to isolate and identify the yeast isolated from Dangke and its potential as probiotics. The purified isolates obtained were identified based on observations of macroscopic characteristics of colonies and microscopic cells. The ability as a probiotic yeast is obtained by testing the resistance towards acid conditions, bile salt resistance test and aggregation ability test against pathogenic bacteria using Salmonella sp. The yeast isolates were identified using the RapID Yeast Plus System. The isolation result was obtained D.10.3.d isolate that identified as Candida guilliermondii which showed probiotic characteristic. The yeast colony is round, cream‑colored, smooth surfaces, low convex elevations and entire edges, capable of growing on mediums with the pH of 4, containing 1 % and 5 % of bile salts and having the ability to aggregate Salmonella sp. at 15, 60, and 180 minutes.
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Tofu dregs has high nutrient content such as carbohydrates, protein, fats, fiber, and minerals. Drying process of tofu dregs to be flour can increase shelf life of tofu dregs so it can be reused as basic ingredients of other processed... more
Tofu dregs has high nutrient content such as carbohydrates, protein, fats, fiber, and minerals. Drying process of tofu dregs to be flour can increase shelf life of tofu dregs so it can be reused as basic ingredients of other processed food product. The aim of this study is to determine effect of tofu dregs drying towards physical and chemical characterictics of tofu dregs. Experiment was conducted with descriptive experiment method on 3 samples, namely tofu dregs with drying temperature of 50°C, 60°C and 70°C. Analyses of physical characteristic include color, fineness modulus, amilography properties, and water absorption and analyses of chemical characteristic include mouisture, carbohydrate, protein, fats, and ash contents. An increase in degree of drying temperature of tofu dregs can increase the fineness of tofu dregs as diminishing of particle diameter. Color of tofu dregs also becomes brighter. In addition, drying temperature of tofu dregs at 50°C, 60°C and 70°C also affect th...
Desa Arjasari dikenal dengan desa yang kaya akan kekayaan alamnya. Salah satu komoditas yang diunggulkan pada kekayaan alam desa tersebut adalah jagung manis. Namun pemanfaatan hasil panen jagung manis ini belum maksimal karena masih... more
Desa Arjasari dikenal dengan desa yang kaya akan kekayaan alamnya. Salah satu komoditas yang diunggulkan pada kekayaan alam desa tersebut adalah jagung manis. Namun pemanfaatan hasil panen jagung manis ini belum maksimal karena masih terbatas pada penjualan hasil panen pada tengkulak dan produk olahan tradisional. Oleh karenanya perlu dilakukan upaya peningkatan nilai guna dari jagung manis di Desa Arjasari, salah satunya dengan membuat produk olahan yang mempunyai nilai ekonomi lebih tinggi dan menarik untuk dipasarkan dalam bentuk emping JUBIKA (Jagung Kulit Biji kakao). Tujuan dari program pengabdian masyarakat ini adalah transfer teknologi tepat guna pengolahan jagung manis menjadi produk olahan yang memiliki nilai ekonomi yang lebih tinggi sehingga dapat meningkatkan nilai guna jagung manis, memperpanjang umur simpan, dan berpotensi memberikan kontribusi kepada masyarakat baik petani jagung manis maupun pengolahan makanan dalam bentuk margin ekonomi. Metode pendekatan dilakukan...
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Cacao shell is one of the waste from cocoa field that still contains nutrition and bioactive compound. The amount of cacao shells produced is abundant and unused. If there is no handling, it will have an effect on environmental pollution.... more
Cacao shell is one of the waste from cocoa field that still contains nutrition and bioactive compound. The amount of cacao shells produced is abundant and unused. If there is no handling, it will have an effect on environmental pollution. The handling has ever done is to make cacao shell as animals feed. Before using the cacao shell, it must go through testing of toxic substances. Fruit fusion, fermentation, and drying is an important steps as it influences of changing the nutrition and toxicity in seeds and cacao shell. The methodology used in this research is descriptive method. The toxicity test uses Brine Shrimp Lethality Test method by counting the value of LC50. There are several changing of nutrition of fresh cacao shell after fermentation and drying. There is an increase of fat, crude fiber, and polyphenols and the decrease of water and tannins. The fresh and after drying cacao shell contain phytochemical compounds such as polyphenols, tannins, and flavonoids. After the ferm...
The utilization of soybeans into yoghurt is one of foods diversification. Yoghurt is one of perishable food and yoghurt powder from freeze drying method by adding coating material can be an alternative to extend its storage life. The... more
The utilization of soybeans into yoghurt is one of foods diversification. Yoghurt is one of perishable food and yoghurt powder from freeze drying method by adding coating material can be an alternative to extend its storage life. The purpose of this study was to determine the exact concentration of maltodextrin to produce soyghurt powder from freeze drying with the best characteristics. Randomized Block Design method was used in this research with six treatments : concentration of maltodextrin 5%, 10%, 15%, 20%, 25% and 30% (w/v) repeated four times respectively. The results showed that the best treatment of soyghurt powder is the addition of maltodextrin concentration of 5% which has a water content of 3.89% wb; soluble time 47.07 seconds; rate of higroscopic 16%, water holding capacity 1.44 g/g; pH 3.7; total of titrated acid 1.24%; viscosity 297.50 cP. Besides that, the organoleptic assessment includes preferred color 4.05; viscosity for visual 3.90; viscosity for sensory mouth 3...
Penelitian berjudul “ Pendekatan Kadar Air Untuk Identifikasi Tingkat Layu Pucuk Teh Serta Interpretasi Keseragaman Layuannya Berdasarkan Persentase Daun Tepat Layu” telah dilakukan di pabrik pengolahan teh hitam dan laboratorium... more
Penelitian berjudul “ Pendekatan Kadar Air Untuk Identifikasi Tingkat Layu Pucuk Teh Serta Interpretasi Keseragaman Layuannya Berdasarkan Persentase Daun Tepat Layu” telah dilakukan di pabrik pengolahan teh hitam dan laboratorium Teknologi Hasil Puslitbun Gambung Ciwidey. Penelitian ini bermaksud untuk mengetahui kadar air daun layu teh pada tingkat “kurang layu”, “tepat layu”, dan “lewat layu” pada derajat layu ringan, medium, dan berat. Adapun tujuannya adalah membuat klasifikasi tingkat keseragaman layu yang dapat menggambarkan tingkat keseragaman layuan daun teh baik secara kualitatif maupun kuantitatif. Hasil penelitian menunjukkan bahwa tiap tingkat layu untuk tiap jenis derajat layu mempunyai kisaran kadar air yang spesifik. Dihasilkan pula standar klasifikasi tingkat keseragaman layu yang dinyatakan dengan persentase daun tepat layu sebagai berikut: Pelayuan ringan : “Kurang seragam”: 75%. Pelayuan Medium : “Kurang seragam”: 76%. Pelayuan Berat:Kurang seragam”: 78%.
Pengolahan daun lidah buaya menjadi berbagai produk olahan menghadapi beberapa kendala antara lain sulitnya menghilangkan lendir, rasa pahit dan bau langu yang menempel pada daging daunnya. Untuk mengatasi hal tersebut dilakukan... more
Pengolahan daun lidah buaya menjadi berbagai produk olahan menghadapi beberapa kendala antara lain sulitnya menghilangkan lendir, rasa pahit dan bau langu yang menempel pada daging daunnya. Untuk mengatasi hal tersebut dilakukan perendaman dalam larutan kalsium-hidroksida (Ca(OH)2). Efektivitas kapur dalam mengatasi permasalahan di atas bergantung pada konsentrasi dan lama perendaman. Penelitian ini bertujuan untuk menentukan konsentrasi larutan kalsium-hidroksida dan lama perendaman yang tepat agar dihasilkan daging daun lidah buaya dengan karakteristik organoleptik yang disukai. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok pola faktorial, terdiri dari 2 faktor yaitu konsentrasi larutan kapur 2,5% dan 3% dan lama perendaman 2,5 jam, 3 jam, 3,5 jam, 4 jam, dan diulang 4 kali. Pengamatan meliputi kekerasan daging daun dengan menggunakan Fruit Hardness Tester, dan skor organoleptik untuk warna, intensitas bau langu, kekerasan, intensitas rasa pahit dan adanya lend...
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The utilization of soybeans into yoghurt is one of foods diversification. Yoghurt is one of perishable food and yoghurt powder from freeze drying method by adding coating material can be an alternative to extend its storage life. The... more
The utilization of soybeans into yoghurt is one of foods diversification. Yoghurt is one of perishable food and yoghurt powder from freeze drying method by adding coating material can be an alternative to extend its storage life. The purpose of this study was to determine the exact concentration of maltodextrin to produce soyghurt powder from freeze drying with the best characteristics. Randomized Block Design method was used in this research with six treatments : concentration of maltodextrin 5%, 10%, 15%, 20%, 25% and 30% (w/v) repeated four times respectively. The results showed that the best treatment of soyghurt powder is the addition of maltodextrin concentration of 5% which has a water content of 3.89% wb; soluble time 47.07 seconds; rate of higroscopic 16%, water holding capacity 1.44 g/g; pH 3.7; total of titrated acid 1.24%; viscosity 297.50 cP. Besides that, the organoleptic assessment includes preferred color 4.05; viscosity for visual 3.90; viscosity for sensory mouth 3...
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Saat ini, keberadaan sampah plastik di Indonesia semakin meningkat dan menjadi masalah dunia. Solusi untuk mengatasi hal tersebut adalah dengan berkembangnya riset-riset yang berkaitan dengan bioplastik sebagai kemasan ramah lingkungan.... more
Saat ini, keberadaan sampah plastik di Indonesia semakin meningkat dan menjadi masalah dunia. Solusi untuk mengatasi hal tersebut adalah dengan berkembangnya riset-riset yang berkaitan dengan bioplastik sebagai kemasan ramah lingkungan. Salah satu jenis bioplastik adalah bionanokomposit film. Bionanokomposit film tersebut merupakan kemasan alami berasal dari bahan yang renewable yang diperkuat dengan filler berukuran nano pada matriks film. Tujuan penelitian ini adalah untuk mendapatkan dan karakteristik bionanokomposit film yang diperkuat dengan nanopartikel Seng oksida (ZnO-N) dan mengetahui peran ZnO-N dalam matriks film berbasis pati jagung. Metode yang digunakan adalah analisis deskriptif dengan menghitung rata-rata dan standar deviasi serta disajikan dengan grafik. Perlakuan dari riset ini adalah membandingkan konsentrasi ZnO-N (0%,3%, dan 5% b/b). Hasil riset menunjukkan bahwa penambahan ZnO-N mampu meningkatkan ketebalan film, menurunkan kecerahan (L*), meningkatkan nilai a*...
Tanaman lidah buaya merupakan komoditas unggulan yang tumbuh dengan baik di lahan gambut. Jenis lidah buaya yang banyak dikembangkan di Indonesia adalah (Aloe chinensis Baker) yang banyak terdapat di daerah Pontianak. Seiring dengan... more
Tanaman lidah buaya merupakan komoditas unggulan yang tumbuh dengan baik di lahan gambut. Jenis lidah buaya yang banyak dikembangkan di Indonesia adalah (Aloe chinensis Baker) yang banyak terdapat di daerah Pontianak. Seiring dengan meningkatnya industri lidah buaya menyebabkan adanya limbah padat berupa kulit yang belum banyak dimanfaatkan secara optimal. Lidah buaya mengandung senyawa metabolit sekunder yang dapat berfungsi sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui kandungan total fenol, flavonoid dan potensi antimikroba ekstrak limbah kulit lidah buaya yang diekstraksi secara maserasi dengan menggunakan pelarut polar (aquadest, etanol 70%), semi polar (etil asetat) dan non-polar (n-heksan). Penelitian ini menggunakan metode eksperimental dengan menggunakan (RAK). Data dianalisis menggunakan ANOVA kemudian dilakukan uji lanjut Duncan dengan selang kepercayaan 5%. Hasil penelitian menunjukkan ekstrak limbah kulit lidah buaya dengan menggunakan pelarut etil aset...
Laccase is an enzyme that can be used in various processes in the field of pharmaceutical, biotechnology and food. This is due to the laccase that has broad substrate specificity, is environmentally friendly, and uses oxygen as the last... more
Laccase is an enzyme that can be used in various processes in the field of pharmaceutical, biotechnology and food. This is due to the laccase that has broad substrate specificity, is environmentally friendly, and uses oxygen as the last electron acceptor. The laccase enzyme can be produced by white-weathered fungi, one of them is Marasmius sp. by utilizing the lignin components of lignocellulose of agricultural waste and plantations such as the bark of cocoa beans. The utiliziation of the bark of cocoa beans can reduce the cost of enzyme production and answer the need for high-laccase enzymes. The production of laccase enzyme by Marasmius sp. from the bark of cocoa beans can be done using a simple bioreactor with an incubation time of 0-14 days that can affect the growth and metabolic activities of marasmius sp. The research is aimed to determine the optimum incubation time of 0-14 days which is able to produce laccase enzyme with highest activity using a simple bioreactor. The prod...
The development of honey and propolis as commercial commodities from Central Bangka Regency meet an obstacle considering the technology and marketing target. In order to develop the potential of honey and propolis as commercial products... more
The development of honey and propolis as commercial commodities from Central Bangka Regency meet an obstacle considering the technology and marketing target. In order to develop the potential of honey and propolis as commercial products from Central Bangka Regency, identification, technical training and monitoring has been done as the methodology. The results shows identification of Honey and Propolis productivities showed that estimated 19,785 kg / year honey, 3,957 kg / year propolis, with total Kelulut colonies of more than 3957 colonies will resulted. Meanwhile the quality aspect of Kelulut honey found diastase enzyme activity of 1.68 DN, with propolis quality shown polyphenol levels reaching 2587.95 mg / kg with the characteristics that preferred by consumers and industry. Training and monitoring could increase the skill and knowledge of farmer groups
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Mango produced from Cirebon, Indramayu dan Sumedang have different qualities . Those types of mango is already has its own market segment. The on farm problem is mango producers do not know exactly how consumer preferences for mango... more
Mango produced from Cirebon, Indramayu dan Sumedang have different qualities . Those types of mango is already has its own market segment. The on farm problem is mango producers do not know exactly how consumer preferences for mango from Cirebon, Indramayu and Sumedang. When the harvest time , over supply and mango price getting decrease. The idea to solve this problem is to process mango over supply become mango indoor fragrance. Variables that distinguish consumer preference are easy to find, aroma, colour, duration, freshness, water content, expire date, purpose, information and additional esens. The purpose of this study to analysis respondent’s characteristics, dominant attribute of mango indoor fragrance which are the least dominant attribute of these product.
Factors affecting the extent and rate constant of starch digestion have been determined by applying logarithm of slope (LOS) plot approach to banana starch modified by heat moisture treatment (HMT) at different temperatures (100, 110 and... more
Factors affecting the extent and rate constant of starch digestion have been determined by applying logarithm of slope (LOS) plot approach to banana starch modified by heat moisture treatment (HMT) at different temperatures (100, 110 and 120 °C) and time (4 and 8 h). LOS plot result showed that native and HMT-starches exhibited two separate digestion rate constants (k1 in rapid and k2 in slower phase). The digestibility increased with the increase in temperature and time of HMT in which the amount of digestible starch at slower phase (C2∞) predominantly contributed to the increase in total digestible starch (total C∞). Small change of the digestible starch in rapid phase (C1∞) might be attributed to the comparatively intact granule surfaces and the relatively small change in ratio of ordered to disordered α-glucan chains at the granule surface as observed by FTIR-ATR. Meanwhile the increase in C2∞ might be linked to the decrease in crystallinity as observed by XRD. Compared to the native starch, denser packed-structure characterising an A-type crystalline structure in HMT-starches is a key factor determining the lower k2 in HMT-starches. The densely packed-matrices might slow down the amylase diffusion through the granule to reach digestible α-glucan chains.
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In complex food matrix, blending starch with non-starch hydrocolloids such as gum arabic, xanthan gum, guar gum, carrageenan, locust bean gum, and pectin may impact starch digestibility, pasting and physicochemical properties. The... more
In complex food matrix, blending starch with non-starch hydrocolloids such as gum arabic, xanthan gum, guar gum, carrageenan, locust bean gum, and pectin may impact starch digestibility, pasting and physicochemical properties. The starch-hydrocolloids blending have specific application in the food product as an emulsifier, gelling agent thickener, stabilizer and inhibiting formation of ice and sugar crystal. As a thickener, hydrocolloid can increase the viscosity of food products and inhibit the accessibility of α-amylase to the starch granules. Effect of hydrocolloid on starch digestibility, pasting and physicochemical properties depends on starch source, type and concentration of hydrocolloid, and method of preparation starch-hydrocolloid mixture. This review summarized several studies about the effect of starch-hydrocolloid interaction on the starch digestibility, pasting and physicochemical properties. Furthermore, the mechanism of starch-hydrocolloid interaction and their applications in food product are also discussed. The pupose of this review is to provide information of several applications and recent utilization trend of starch-hydrocolloid blend in food systems.
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Oil palm petiole is the solid waste of the crude palm oil industry. It contains about 35% cellulose, 18% hemicellulose and 22-25% lignin. During hydrolysis lingo celllulosic, cellulose and hemicellulose are gradually degraded into... more
Oil palm petiole is the solid waste of the crude palm oil industry. It contains about 35% cellulose, 18% hemicellulose and 22-25% lignin. During hydrolysis lingo celllulosic, cellulose and hemicellulose are gradually degraded into fermentable sugars, such as glucose and xylose. Enzymatic hydrolysis of oil palm petioleby xylanase could be an effective biotechnological process, since it can be performed at ambient temperature and pressure. Further glucose and xylose can be used as raw material for the production of a wide variety of chemicals such as xylitol and bioethanol. The aim of this study wasto examine the optimum conditions needed for the enzymatic hydrolysis of oil palm petioles, particularly temperature and pH. A surface Response Method Methodologies (RSM) by central composite design (CCD) was employed to obtain the optimum xylose concentration. The dynamics of enzymatic hydrolysis process was modelled using the Michaelis Menten kinetic model with kinetic parame...
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Indonesia is the fourth largest sweet potato producing country in the world. However, the number of sweet potato utilization is still non optimal. One of the most popular sweet potato cultivars is Cilembu sweet potato. Velva is a frozen... more
Indonesia is the fourth largest sweet potato producing country in the world. However, the number of sweet potato utilization is still non optimal. One of the most popular sweet potato cultivars is Cilembu sweet potato. Velva is a frozen dessert which is made from mashed fruit (puree) with addition of water and sucrose. Fat content in velva is much lower than the ice cream, it is suitable to be consumed by vegetarian and those who are on low-fat diet. The velva making process may serve as an alternative of sweet potato utilization and will increase its economic value. One of the factors that affects the texture of velva is the type and amount of stabilizers used. This research aims to determine the optimal amount of Carboxy Methyl Cellulose(CMC) to yield Cilembu sweet potato velva with good characteristics and organoleptic properties of the panelists preferences. The method used is the experimental method with completely randomized design (CRD) consisted of 6 treatments of CMC additi...
Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein... more
Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and sensory properties of non-fat yogurt. Physical and chemical properties were tested using randomized block design whereas the yogurts properties during 21 days of cold storage included syneresis index and organoleptic. There were 6 treatments : A (full fat yogurt = control 1); B (skim milk + skim milk powder (SMP) 3% = control 2); C (skim milk + SMP 3% + WPC 1%); D (skim milk + SMP 3% + WPC 1,25%); E (skim milk + SMP 3% + WPC 0,5% + xanthan 0,005%); F (skim milk + SMP 3% + WPC 0,5% + xanthan 0,004%). The fat content 0,12%-0,14% of non-fat yogurt with the addition of WPC and blend of WPC-xanthan could increased firmness, cohesiveness and consistency compared to control 1 and control 2. In the or...
Research Interests:
Research Interests:
Role of milieu pH at 5, 8 and 11 has been investigated to determine the effectiveness of cross-linking by STPP (Sodium tripolyphosphate) to banana flour. Change in physicochemical and pasting properties due to the treatments have been... more
Role of milieu pH at 5, 8 and 11 has been investigated to determine the effectiveness of cross-linking by STPP (Sodium tripolyphosphate) to banana flour. Change in physicochemical and pasting properties due to the treatments have been studied. The characterization by XRD and FTIR has also been carried out to reveal the diffraction pattern and the change in the chemical functional group. The result showed that cross-linking at the pH studied did not change the diffraction pattern of banana flour. An investigation using FTIR indicated that peak absorbance at wavenumber 2300 and 928 cm−1 increased following the treatment with the increase of pH, suggesting the formation of diester phosphate and C-O-P linking respectively. Swelling volume and solubility were remarkably affected by crosslinking at pH 11 while freeze-thaw stability at pH 5. The effectiveness of cross-linking on changing the pasting properties was not affected by the pH but cross-linking per se decreased the breakdown visc...
Cocoa shell is a waste of the cocoa processing industry, containing vitamin D, protein, fat, carbohydrates, and fiber as well as antioxidant compounds such as polyphenols. Fermentation and immersion processes are needed in post-harvest... more
Cocoa shell is a waste of the cocoa processing industry, containing vitamin D, protein, fat, carbohydrates, and fiber as well as antioxidant compounds such as polyphenols. Fermentation and immersion processes are needed in post-harvest cocoa to create the distinctive taste and flavor of chocolate, as well as to produce cocoa bean shell powder, which is also good quality as a waste utilization. This study aims to determine the effect of fermentation and immersion processes on the antioxidant activity and characteristics of the cocoa bean shell powder (CBS). The research method used a completely randomized design (CRD) method with four treatments e.g. NFNI (Non Fermentation Non Immersion), NFI (Non Fermentation Immersion), FNI (Fermentation Non Immersion) and FI (Fermentation Immersion) with three replications. The results of the color parameters show that CBS has a yellow-red color with significantly different L* values following the order FNI > NFNI > FI > NFI and the a* an...
Research Interests:
Banana flour var nangka has been oxidised using hydrogen peroxide at concentration of 1 to 3 % using native banana flour as a control. Functional and pasting properties and the change in crystalline type have been compared following the... more
Banana flour var nangka has been oxidised using hydrogen peroxide at concentration of 1 to 3 % using native banana flour as a control. Functional and pasting properties and the change in crystalline type have been compared following the modification. Investigation using XRD showed that oxidation by hydrogen peroxide decreased the crystallinity from 56.9% in the native to around 52% in the oxidised flour. The crystalline type however remained unchanged (B type). There was no remarkable difference of properties following oxidation at various concentration of hydrogen peroxide, suggesting that the smallest concentration in the present study (1%) was sufficient to modify the banana flour. In terms of functional properties, oxidation increased swelling volume, freeze thaw stability and gel strength but decreased solubility, water absorption capacity and whiteness degree. Other parameters of pasting properties were not significantly affected by oxidation in the present range of concentrat...