Pro Food

Development of Edible Cassava Starch Film with Spice Powder Additions as Packaging to Improve The Functional Properties of Coffee Drink

2025-03-18T10:12:22+08:00

Edible film is a biodegradable packaging that can serve as a solution to reduce environmental pollution caused by conventional plastic waste. Cassava starch has the potential to be used as a base material for edible films due to its high production rate and low cost. Cassava starch is used to develop edible films with the addition of spice powders for coffee packaging applications. The aim of this study is to determine how the addition of various types of spice powders (ginger, lemongrass, and curcuma) affects the moisture content, thickness, water vapor transmission rate, antioxidant activity, and antifungal properties of cassava starch films used for coffee packaging. The addition of spice powders resulted in edible films that did not significantly affect moisture content, thickness and water vapor transmission rate. The water vapor transmission rate test showed that the edible film samples with added spice powders met the Japanese Industrial Standard (JIS), with a maximum limit of 10 g/hour/m². Antioxidant testing indicated that the films could provide antioxidant activity, with the best result obtained from curcuma addition (90.22%). Antifungal testing showed that curcuma powder was the most effective, with the highest inhibition zone (2.35 mm).

Color, Carotene Content and Chemical of Yellow Pumpkin Flour with Differences in Saccharomyces cerevisiae Fermentation Time

2025-02-10T12:44:04+08:00

The presence of carotene pigment in yellow pumpkin can make the flour have an attractive color. However, the high content of crude fiber in yellow pumpkin can lead to low digestibility, which in turn affects nutrient absorption. To overcome these problems, fermentation technology is needed. The fermentation process can increase the nutritional value of the product by decreasing antinutrient compounds, increasing digestibility, and macronutrient availability. The purpose of this study is to analyze the characteristics of color, carotene, crude fiber, moisture content, carbohydrates, and protein of yellow pumpkin flour with variations in the fermentation time of Saccharomyces cerevisiae and to determine the best fermentation time in the manufacture of yellow pumpkin flour. The study used a one-factor randomized block design method, namely the length of fermentation time. There were 6 treatments (0, 1, 2, 3, 4, and 5 days) with 4 replications. The parameters analyzed included color, carotene, crude fiber, moisture content, carbohydrates, and proteins. The results showed that the length of fermentation time increased the color brightness, yellowish color, carotene, and carbohydrate levels; but decreased the reddish color, crude fiber, moisture content, and protein of yellow pumpkin flour. The best fermentation time for making yellow pumpkin flour is 3 days. Yellow pumpkin flour, fermented for 3 days, has the potential to be a flour with an attractive color, high in carotene, protein, and carbohydrate content, low in fiber and moisture content, which facilitates the absorption of nutrients and has a long shelf life.

Characteristics of Carbonated Teter Leaf Loloh (Solanum erianthum D.Don) with Lemon and Red Ginger Flavor as a Functional Beverage

2025-03-18T10:11:43+08:00

Loloh is a traditional Balinese herbal drink made from a mixture of several herbs. One of which is loloh teter leaves from Taro Village, Gianyar. Its bitter taste and unappealing aroma make it less preferred by consumers. An innovation was carried out by adding lemon and ginger flavors to improve its taste and overall acceptability. This research aimed to evaluate the effect of flavor addition on the sensory characteristics of loloh teter leaf and determine the most suitable flavor to enhance its sensory attributes. The research employed a Completely Randomized Design with treatments included: control (untreated) loloh teter leaf, carbonated loloh teter leaf (without added flavor), carbonated loloh teter leaf flavored with 5% lemon, carbonated loloh teter leaf flavored with 5% red ginger, and carbonated loloh teter leaf flavored with a combination of 2.5% red ginger and 2.5% lemon. The variables observed were sensory characteristics (color, taste, aroma, and overall acceptance). The best treatment was further analyzed for color, pH, total soluble solids, total phenolics, and antioxidant activity. The results showed that the best sensory characteristics were obtained from carbonated loloh teter leaf with a combination of 2.5% red ginger and 2.5% lemon flavor. This combination had moderate ratings for color and aroma, slightly preferred taste, and slightly preferred overall acceptance. The color characteristics were L* 37.3, a* -4.5, b* 22.0, pH 6, total soluble solids 13.3, total phenol 2.51 mg/100g, and antioxidant activity of 42.14%, thus has potential to be developed as a functional beverage.

Exploration of Starch from Cassava Peel Waste as an Alternative Carbon Source for the Growth Medium of Rhizopus oligosporus Saito

2025-03-03T13:26:32+08:00

Cassava (Manihot esculenta Crantz) is an important staple food for around 800 million people, mainly in tropical regions, with global production increasing by around 100 million tons since 2000. In Indonesia, increased cassava consumption also generates cassava peel waste, which is generally discarded or used as low economic value animal feed. Poorly managed disposal can lead to environmental pollution and methane gas emissions. Cassava peel, with a starch content of up to 36%, has the potential as an alternative medium for microorganism growth that is cheaper than commercial media such as Potato Dextrose Agar (PDA). This study aims to utilize cassava peel waste as a growth medium for Rhizopus oligosporus Saito, a fungus used in food fermentation and capable of producing high-value secondary metabolites. So it is necessary to develop alternative media that are efficient and environmentally friendly for microbial growth. The research methods included characterization of R. oligosprus Saito, inoculum preparation, cassava peel starch powder preparation, and optimization of cassava peel starch concentration, glucose, and media pH using Submerged Fermentation (SmF). The results showed that R. oligosprus Saito can grow on cassava peel-based alternative media with optimum conditions at 40 g/L cassava peel starch, 10 g/L glucose, and pH 6 – 6.5. This research shows the potential of cassava peel as an economical and environmentally friendly carbon source, while supporting the development of biotechnology products based on organic waste.

Characteristics of “Rembiga” Satay Profile Using Check-All-That-Apply and Ideal Profile Method

2024-12-04T12:13:01+08:00

“Rembiga” Satay was a traditional culinary product from Lombok Island and was among the most favored dishes by tourists. As a regional specialty, “Rembiga” Satay did not have a specific standard, making the evaluation of its characteristics highly dependent on its sensory attributes. This study aimed to analyze the sensory profile of “Rembiga” Satay and to identify its ideal sensory characteristics. The methods used in this research were Check-All-That-Apply (CATA) and the Ideal Profile Method, applied to four “Rembiga” Satay products. Based on the results, the ideal sensory profile of “Rembiga” Satay included grilled meat flavor, chili spiciness, smoky aroma, and tender texture. The level of panelists' preference was strongly influenced by the meat flavor, grilled meat taste, and tender texture, while a tough texture was an attribute that reduced the product’s overall likability. Tender texture and grilled meat taste were categorized as must-have attributes, grilled meat flavor as a nice-to-have attribute, and tough texture as a must-not-have attribute.

Physicocemical and Sensory Characteristics of Pumpkin Sheet Jam with Porang Flour Addition

2025-03-10T18:25:18+08:00

Sheet jam is one of the modified spread jam products made in sheet form. One of the food ingredients that can be processed into sheet jam is pumpkin. Pumpkin contains various chemical compounds, such as vitamin A, vitamin C, antioxidants, β-carotene, and phenol. In making pumpkin sheet jam, it is necessary to add hydrocolloids that can improve the physical properties of the resulting sheet jam, one of which is porang flour. The purpose of this study was to determine the effect of adding porang flour on the physicochemical and sensory characteristics of pumpkin sheet jam. The design used in this study was a completely randomized design with a single factor consisting of 5 treatments (0, 1, 2, 3, and 4%). The research procedure began with making pumpkin puree and making sheet jam with a drying time of 6 hours. The results showed that the addition of porang flour with different concentrations had a significant effect on tensile strength, color, vitamin C content, total phenol, antioxidant activity, β-carotene content, and sensory properties (color and texture), but did not affect taste and flavor. The higher the concentration of porang flour added to the pumpkin sheet jam, the higher the tensile strength value and the darker the yellowish color, but the levels of vitamin C, total phenols, antioxidant activity, and β-carotene decreased.

Study of Chemical, Microbial and Sensory Quality of Fresh Okara from Kekalik Production Center, Mataram City

2025-05-02T14:53:46+08:00

Okara, or tofu dregs, is a by-product of tofu production that still has fairly high nutritional value. This study aims to assess the chemical, microbiological, and organoleptic quality of fresh tofu pulp waste from the Kekalik production center in Mataram City. A stratified random sampling method was employed, with samples collected from six production locations: Kekalik Kijang, Kekalik Timur 1, Kekalik Timur 2, Kekalik Barat, Kekalik Gerisak 1, and Kekalik Gerisak 2. The results revealed significant differences in pH, protein content, and color perception among the okara samples from various locations (p<0.05). However, water activity value, texture perception, and aroma perception did not differ significantly. The okara samples exhibited high water activity, low pH, and low protein content and tested negative for formaldehyde or borax. Microbiologically, okara samples from Kekalik Gerisak 1 and Kekalik Gerisak 2 exhibited the least microbial contamination (5.9×10⁵ CFU/g and 6.6×10⁵ CFU/g, respectively), with minimal coliform presence (<3.0 MPN/g). Organoleptically, panelists tended to prefer brownish-white okara that were slightly mushy and flavorful. Overall, the okara from Kekalik Gerisak 1 was of the highest quality and demonstrated its potential as a safe and valuable food ingredient.

Effect of Varying Maceration Time with Water Solvent on Antioxidant and Antibacterial Activity of Trigona sp. Propolis

2025-04-15T16:34:32+08:00

Propolis is a resinous product collected by honeybees from plant sources, used as a colony protectant and barrier against pathogenic microorganisms. Propolis is rich in bioactive components with potential antioxidant and antibacterial properties. This study aimed to evaluate the effect of varying maceration times using water as a solvent on the antioxidant and antibacterial activities of Trigona sp. honey bee propolis. The study used a completely randomized design with a single factor: maceration time (6, 12, 18, and 24 hours) and 5 replicates. Measured parameters included antioxidant activity, phytochemical screening, pH, and bacterial inhibition zone of Eschericia coli. Data were analyzed using ANOVA (Analysis of Variance), followed by the Honestly Significant Difference (HSD) test if significant differences were found (α=0.05). Descriptive analysis was used for phytochemical screening data. The results showed that maceration time had a significant effect on the antioxidant activity, pH, and inhibition zone of Trigona sp. propolis. Extracts with different maceration times resulted in liquid propolis that tested positive for alkaloids, flavonoids, phenolics, tannins, and saponins. The liquid propolis produced from 6-hour maceration had the highest antioxidant activity (88.82%), while 24-hour maceration produced the widest inhibition zone (2.95 mm).

Pengaruh Berbagai Metode Pencegahan Pencoklatan Enzimatis Terhadap Karakteristik Fisikokimia dari Tepung Buah Pandan Tikar (Pandanus tectorius Park.)

2024-06-06T20:10:44+08:00

Enzymatic browning reaction in pandan tikar (Pandanus tectorius Park.) fruit flour (PTF) is a major problem, which can be inhibited by enzyme inactivation. This study aims to determine the effect of various enzymatic browning prevention methods on the physicochemical characteristics of PTF flour. The research method used was a completely randomized design with 4 treatments, namely (a) control (no treatment); (b) blanching (steaming at 80˚C, 3 min); (c) citric acid soaking (0.5% citric acid soaking, 20 minutes) and (d) combination (0.5% citric acid soaking 20 minutes and blanching at 80˚C 3 min). The results showed that all enzymatic browning prevention treatments had a significant effect on the physicochemical properties of PTF flour, namely the L value (brightness), a value (redness), b value (yellowness), gelatinization temperature, proximate content, crude fiber content, and total carotenoids of PTF flour. Prevention of enzymatic browning with blanching treatment can produce PTF flour with dark yellow color, L value 71.12, a value 5.98, b value 46.69, moisture content 9.91% (wb), ash 5.6% (db), fat 3.52% (db), protein 7.47% (db), carbohydrates 83.40% (db), crude fiber 15.49% (db), and total carotenoids 325 mg/Kg (db). The blanching method effectively inhibits enzymatic browning, retains carotenoid content, and produces a distinctive dark yellow color in PTF flour. However, the combination method can also prevent browning and produce a brighter flour color (closer to the natural fruit color).

Quality of Sheet Jam with Combination of Fruit Flesh Avocado and Kolang Kaling Pulp

2025-02-10T11:50:28+08:00

Sheet jam is a food made from fruit pulp that is dried at a temperature of around 50-65^oC with a drying time ranging from 6 to 24 hours depending on the raw materials used. In this study, avocado flesh was used do to its nutritional advantages and serve as a source of pectin, as well as in combination with kolang kaling as a gelling agent in sheet jam. This study aims to determine the effect of the combination of avocado flesh and kolang kaling pulp on the quality of sheet jam based on chemical, physical, microbiological, and organoleptic properties and to determine the right combination between avocado flesh and kolang kaling pulp to obtain sheet jam results with the best quality. This study used a Completely Randomized Design (CRD) with 4 combination treatments of avocado flesh and kolang kaling pulp, namely the Control treatment 100:0; treatment A 95:5; treatment B 90:10; and treatment C 85:15. The results showed that the combination of avocado flesh and kolang kaling pulp had a significantly different effect on quality of sheet jam including moisture content, ash content, insoluble fiber content, soluble fiber content, total soluble solids, and texture analysis, but did not have a significant effect on color analysis and microbiological tests, including total plate count and yeast and mold count. The optimal combination of avocado flesh and kolang kaling pulp to produce sheet jam with the best quality was 85% avocado flesh and 15% kolang kaling pulp.

The Effect of Ratio of Wheat, Mocaf, and Mung Bean Flour on the Quality of Wet Noodles

2024-10-16T17:26:05+08:00

Noodles are a food product made from wheat with the addition of other food ingredients. In the current market, people are familiar with various types of noodle products, namely wet noodles, dry noodles, and instant noodles. Wet noodles are a type of noodle that has undergone a boiling process after the cutting stage and before being marketed. This research aimed to determine the effect of the ratio of mocaf, wheat flour, and mung bean flour on the quality of wet noodles. The research method used was a completely randomized design (CRD) with treatments in the form of the ratio of wheat: mocaf: mung bean flour, consisted of MB1 (40%: 60%; 0%); MB2 (40%: 50%: 10%); MB3 (40%: 40%: 20%); MB4 (40%: 30%: 30%); MB5 (40%: 20%: 40%); and MB6 (40%: 10%: 50%). Observation data were analyzed using ANOVA and further tested using the Honest Significant Difference test at the 5% significance level. The results showed that the ratio of wheat flour, mocaf, and mung bean flour gave significantly different effects on moisture content, ash content, protein content, and organoleptic quality of wet noodles. The ratio of 40% wheat flour, 40% mocaf, and 20% mung bean flour was the recommended treatment because it can produce wet noodles with with chemical quality including moisture content 56.19%; ash content 1.09%; protein content 6.07%, and organoleptic quality that is favored by panelists with a slightly chewy texture, no unpleasant taste, no unpleasant aroma, and a pale yellow color.

The Effect of Composite Flour Proportion and Carrageenan Concentration on the Chemical, Physical and Organoleptic Quality of Low Gluten White Bread

2025-02-10T12:22:30+08:00

Fresh bread is usually made with wheat flour, which contains gluten. Since gluten can cause celiac disease and other autoimmune diseases, wheat flour must be substituted when making white bread. The use of bread improvers, such as carrageenan, can assist in wheat flour substitution. This study aimed to determine how the proportion of composite flour (wheat, sorghum, and cornstarch) and carrageenan concentration affect the chemical, physical, and organoleptic qualities of low-gluten white bread. The research method used a two-factor completely randomized design: the proportion of wheat:sorghum:cornstarch composite flour (50:25:25, 40:30:30, 30:35:35) and carrageenan concentration (0.2%, 0.4%). Results showed that the wheat:sorghum:cornstarch proportion significantly affected ash and crude fiber content, expandability, elasticity, aroma, taste, crust and crumb color, and texture. Carrageenan concentration significantly affected crude fiber content, crust and crumb color, and texture. The interaction between these two factors also significantly affected the crumb color and texture of the fresh bread produced. The treatment of flour proportion 30:35: 35 with carrageenan concentration of 0.2% is the most recommended treatment to reduce the use of wheat flour because it produces the organoleptic quality most favored by panelists, with 25.21% moisture content, 2.12% ash content, 7.14% fiber content, 45.16% expandability, 64.95% elasticity, small and uniform pores of 10.70-14.19 µm, and staling time of 48 hours, with characteristics of slightly sour aroma, no sour taste, light brown crust color, yellowish white crumb color, and slightly soft texture.