Pro Food

Comparative Analysis of Proximate, Calcium, and Iron Content in Fish Powder Derived from Snakehead (Channa striata) and Its By-Product

Fri, 31 May 2024 00:00:00 +0800

Snakehead (Channa striata) is a widely fish commodity in Indonesia. This research was conducted to develop fish powder product, that was rich in energy and high-quality micronutrients. This research also aims to observe the nutritional value of fish powder derived from snakehead and its by-products, in order to fulfill nutritional value of food products. The results showed that the bone (BN) was smallest reduction in mass compared to the meat (MT), head (HD), and skin (SK) (p<0.05). The fat content of bone-based fish powder was found to be similar to that of the meat part, and even higher than other parts. The highest calcium and iron content (72108.13 mg/kg) was found in bone-derived fish powder, followed by head-based powder (58295.67 mg/kg) and skin-based powder (34782.12 mg/kg) of snakehead. The lowest iron content was observed in meat-based powder (33.44 mg/kg). However, the iron levels in fish powder made from head, skin, and bones were not significantly different, measuring 67.52 mg/kg, 87.27 mg/kg, and 68.99 mg/kg, respectively. Therefore, the result will be helpful for developing snakehead powder as commercial product.

Identification of Adding Skim Milk Effect on the Physical, Chemical and Organoleptic Properties of Yoghurt

Fri, 31 May 2024 00:00:00 +0800

Yoghurt is a popular fermented milk product highly valued for its nutritional content and practical advantages. There is a demand for yoghurt products that suit the needs of a high-protein and low-fat diet. It also has a preferred texture, which is increasing along with consumer awareness about the importance of maintaining health. The addition of skim powder, apart from being a source of lactose, can incline the rheological properties of yoghurt, minimize the occurrence of syneresis, and increase aroma, acidity, protein, and optimize the work of lactic acid bacteria. This study aimed to identify the effect of adding 2% (w/w) or 6 gr and 4% (w/w) or 12 gr skim milk on the yoghurt's characteristics. Yoghurt was made by adding 10 g of sugar and 13 mL of 1:1 culture of Streptococcus thermophilus and Lactobacillus bulgaricus, then incubating at 37 ºC for 17 hours. Variations in the addition of 6 and 12 g of skim milk powder can affect the total solids and pH of the yoghurt, while the water and protein content were relatively the same. Adding skim milk in different amounts did not make any difference in all organoleptic properties. Yoghurt with 6 gr or 2% skim milk is preferred because of its taste, viscosity, and overall characteristics.

Estimation of Shelf Life of Robusta Coffee Bean Using Critical Moisture Content Approach

Fri, 31 May 2024 00:00:00 +0800

Post-harvest handling techniques on coffee beans determine the quality of coffee beans in terms of physical, sensory, and microbiological quality. Drying and storage are two critical points that play an important role in determining the water content in green beans. This study aimed to predict the shelf life of green bean stored using critical moisture content approach. The green beans stored at various humidity (RH 32%, 56%, 68%, 75%, 84%). Furthermore, sample was determinated the critical moisture content, equilibrium moisture content, and estimation of shelf life. The Accelerated Shelf Life Test (ASLT) method with the critical moisture content approach was used to predict the shelf life of robusta green coffee beans. The results showed that the critical moisture content value of coffee beans was 0.147 g H2O/g solid and the equilibrium moisture content was reached on day 10. The Guggenheim-Anderson-de Boer (GAB) mathematical model is closest to the experimental conditions so it was chosen to be used in determining the Aw value when the critical moisture content is reached. Based on the calculation results, the shelf life of coffee with metallized plastic packaging is 11.3 months at 68% RH.

Construction and Cloning of the CelE Gene Encoding the Cellulase Enzyme as A Candidate Enzyme For the Food and Agroindustry

Fri, 31 May 2024 00:00:00 +0800

Research on the construction and cloning of the CelE gene, which encodes the cellulase enzyme from Ruminococcus plavefaciens, emerged as a response to the urgent need for efficient enzyme resources in the food industry and agro-industry. Cellulase enzymes, with a focus on CelE, have a vital role in the degradation process of cellulose, a main component in plant cell walls. The existence of Ruminococcus plavefaciens as a source of the CelE gene is of interest because this microorganism is found in the digestive system of ruminant animals and has great potential to produce efficient cellulase enzymes. This research aimed to create and clone the pET15b plasmid with the CelE gene. Confirmation of the CelE gene in recombinant DNA was carried out by identifying host bacterial resistance in media with antibiotics and colony PCR. This research was carried out by applying the following methods: Implementation of Codon Optimization and Recombinant Plasmid Construction (CelE), Preparation of Competent Cells, Cell Transformation, and Transformant Colony PCR Test. The results of the research show that this research has succeeded in obtaining the expected transformant bacteria with the results of the Transformant Colony PCR Test. obtained the appropriate product size, namely 205 bp, so it can be concluded that the pET15b plasmid with the optimized CelE gene was successfully constructed and cloned.

Physicochemical Properties of Gluten Free Composite Flour

Nurmiati Nurmiati, Petrus Oktavianus Hutajulu, Andi Fitra Suloi — Fri, 31 May 2024 00:00:00 +0800

Gluten-containing flour has been linked to celiac disease. Gluten-free flour can be used in a gluten-free diet. Making gluten-free composite flour can be done using local ingredients such as sago starch, yellow sweet potato and green beans. Soaked and germinated green beans are used to lower anti-nutritional compounds, boost digestibility and protein content, and improve the functional qualities of the composite flour. Finding out the functional and chemical characteristics of composite flour formulations was the goal of this study. A quantitative research approach is being applied. The study was conducted by first creating flour from locally grown food, then formulating a composite flour, and then examining the functional, chemical, and physical characteristics of the final composite flour. According to the research findings, the composite flour's lightness ranged from 88.18 to 87.19, its redness value from 1.90 to 2.74, and its yellowish-colored b value from 12.23 to 14.56. Compared to the raw material's hygroscopicity, the composite flour formulation's hygroscopicity value decreased. The composite flour developed had a compaction density value of 0.96 gr/ml. There were observed alterations in the chemical parameters of green bean sprout flour, specifically a decrease in fat content and an increase in fiber content. However, when mung bean sprout flour was added to the composite flour formulation, the amount of fiber decreased. Increased water absorption capacity, oil absorption capacity, and solubility were also detected in composite flour with mung bean sprout flour. The composite flour formulation was shown to have increased swelling power and water absorption capability.

The Effect of MOCAF and Porang Flour Ratio on Chemical and Organoleptic Quality of Spanish Mackerel Nugget

Riezka Zuhriatika Rasyda, Zainuri Zainuri, Wiharyani Werdiningsih — Fri, 31 May 2024 00:00:00 +0800

Spanish mackerel (Scomberomorus commerson) nuggets are processed products from highly nutritious mackerel fish, with additional fillers, binders, and seasonings. The type and concentration of fillers and binders could influence the quality of spanish mackerel nuggets. The aim of this study was to determine the best ratio of MOCAF and porang flour that can produce spanish mackerel nuggets that meet SNI 7758:2013 requirements and are liked by panelists. The experimental design used in this study was a Completely Randomized Design consisting of 1 factor (ratio of MOCAF and porang flour) with five treatment levels, namely P1 (30%: 0%), P2 (29.5%: 0.5%), P3 (29%: 1%), P4 (28.5%: 1.5%) and P5 (28%: 2%), and replicated four times. The parameters observed were moisture content, ash content, protein content and organoleptic (hedonic color, aroma, taste, and texture). The data obtained were analyzed at a 5% significant level by analysis of variance (ANOVA) and further tested using the Duncan Test for significantly different effects. The results showed that MOCAF and porang flour ratio significantly affected the moisture content and texture hedonic, but did not affect the ash content, protein content, color hedonics, aroma hedonics, and taste hedonics of spanish mackerel nugget. Moisture content, ash content, and protein content of all treatments have met SNI 7758:2013 requirements. The treatment with MOCAF and porang flour ratio of 28.5%:1.5% with 52.91% (ww) moisture content, 1.26% (ww) ash content and 15.28% (ww) protein content produced spanish mackerel nuggets that were most favored by panelists, thus concluded as the best treatment.

Formulation of Corn Starch Addition in Vegan Mocaf (Modified Cassava Flour) Cookies with Moringa Flour Fortification

Rini Nofrida, Nurul Aulia Shafira, Ahmad Alamsyah — Fri, 31 May 2024 00:00:00 +0800

This study aims to determine the effect of the addition of corn starch concentration on the characteristics of mocaf vegan cookies with Moringa flour fortification. This study used a completely randomized design (CRD) with 5 treatments in the form of the effect of adding corn starch, namely P0 (0%), P1 (15%), P2 (20%), P3 (25%), P4 (30%) which were repeated 3 times to obtain 15 experimental units. Parameters tested were moisture content, ash content, protein content, texture, organoleptic tests and then nutrient content and % Nutrition Adequacy Rate (RDA) in the best formula based on the Organoleptic tests. The analysis was carried out using analysis of variance at the 5% level using Co-Stat. There is a significant difference, a further test was carried out using the Honest Significant Difference (HSD) test. The results showed that the addition of corn starch had significantly different effects on moisture content, ash content, physical quality of texture, organoleptic texture (hedonic and scoring), and had no significant effect on protein content on mocaf vegan cookies with moringa flour fortification. The higher the addition of corn starch causes a decrease in the water content and the resulting texture increases. The best treatment at P2 produced cookies with the best texture with a texture test result of 16.39 N; with a crunchy texture and organoleptically liked by panelists; with a water content of 2.4%, ash content of 1.75%, protein content of 2.85%.

The Effect of Ratio Winged Bean Seed Flour, Moringa Leaf Flour and Mocaf (Modified Cassava Flour) on Physicochemical and Organoleptic of Vegetable Nugget

Ahmad Alamsyah, Lia Apriliyanti, Riezka Zuhriatika Rasyda, Satrijo Saloko — Fri, 31 May 2024 00:00:00 +0800

Plant-based nuggets can be an alternative for consumers who want to reduce meat consumption or for vegetarians. The purpose of this study was to determine the effect of the ratio of winged bean seed flour, moringa leaf flour, and mocaf (modified cassava flour) on the physicochemical and organoleptic properties of vegetable nuggets. This study used an experimental method with a one-factor Completely Randomized Design (CRD), namely the ratio of winged bean seed flour, moringa leaf flour, and mocaf (0%:0%:50%, 4%:1%:45%, 8%:2%:40%, 12%:3%:35%, 16%:4%:30%, and 20%:5%:25%). Parameters observed included moisture content, protein content, antioxidant activity, texture, color and organoleptic (taste and aroma). Observation data were tested with ANOVA at 5% significance level using Co-Stat software. Treatments that were significantly different were further tested using the Honest Differential Test at the same level. The results showed that the ratio of winged bean seed flour, moringa leaf flour and mocaf gave a significantly different effect on moisture content, protein content, antioxidant activity, texture, color, and organoleptic taste, but gave no significantly different effect on the organoleptic aroma of vegetable nuggets.

The Effect of Drying Time On Chemical and Physical Properties of Bay Leaves (Syzgium polyanthum)

Ines Marisya Dwi Anggraini, Fathiyah Mulachela, Zainuri Zainuri, Dody Handito — Fri, 31 May 2024 00:00:00 +0800

Bay leaves (Syzygium polyanthum) is a spice plant from Indonesia which can be used for various medical and non-medical purposes. Bay leaves contain various bioactive compounds. the shelf life of bay leaves can be extend by drying method. The drying process can damage the nutritional content of post-harvest products, especially bioactive components. The aim of this research was to analyze the effect of drying time using the oven method on the chemical and physical properties of bay leaves. Drying was carried out using an oven equipped with a blower with a temperature for all treatments of 50 ^oC and drying time of 50 minutes, 70 minutes, 90 minutes, 110 minutes, 130 minutes and 150 minutes. The parameters observed in this research were antioxidant activity, water content, ash content, color and yield of dried bay leaves. The observation data was analyzed for diversity (Analysis of Variance) with a significance level of 5% using Costat software. If there is a real difference between treatments, then it is tested further using the Difference in Tendency test or Orthogonal Polynomial Method (MOP) at the 5% level. The length of drying time had a significantly different effect on antioxidant activity, water content and yield, but was not significantly different on ash content and color. The longer the drying time, the lower the antioxidant activity, water content and yield of bay leaves.

Optimization of Propolis Extraction from Juice-Squeezed of Trigona Honey Waste using Water Solvent

Fri, 31 May 2024 00:00:00 +0800

Propolis is a natural resin produced by bees and has various health benefits that have been extensively studied. The extraction of propolis from Trigona honey pass residues generally uses organic solvent. Propolis can be extracted using water as a solvent with certain treatments. The study aims to obtain an optimal propolis extraction using a water solvent which is known to be safe and cheap. The optimization process of water extraction was combined with various extraction methods such as cold maceration, hot maceration (temperature 60°C), Ultrasound-Assisted Extraction (UAE), and Microwave-Assisted Extraction (MAE), compared to organic solvent controls and commercial propolis. The parameters observed from the obtained extracts are pH, phytochemical screening (alkaloids, phenolics, saponins, steroids, and flavonoids), color, antioxidant activity, and antibacterial activity. The data was analyzed using analysis of variance with the level of significance set at 5%. The results showed that the water extraction with MAE produced propolis extract with the highest antioxidant content and performed bacterial growth inhibition against Escherichia coli and Staphylococcus aureus.