DSpace Collection: Final Paper of Food Technology Student

Physicochemical Properties Evaluation of Noodles Made From Sago (Metroxylon), Anchovies (Stolephorus sp.), and Macroalgae (Turbinaria ornata)

Sun, 01 Sep 2024 00:00:00 GMT

Title: Physicochemical Properties Evaluation of Noodles Made From Sago (Metroxylon), Anchovies (Stolephorus sp.), and Macroalgae (Turbinaria ornata) Authors: Bachtiar, Nasha Abstract: Enhancing the utilization of local agricultural and marine products is one of the approach in empowering the local economy. Sago, anchovies, and macroalgae are the examples of underutilized resources in Indonesia, despite their significant potential. In this research, sago flour is used to develop gluten free noodles as noodles are one of the most often consumed food by Indonesians. However, sago noodles are inadequate in fat, proteins, minerals, and needs to be fortified. The fortification agents are anchovies (Stolephorus sp.) and brown macroalgae (Turbinaria ornata). Anchovies contain protein, calcium, phosphorus, and iron, whereas Turbinaria ornata contains alginate, minerals, and vitamins. Hence, this research aims to examine the physicochemical properties of the noodles made of sago, anchovies (Stolephorus sp.), and macroalgae (Turbinaria ornata) with 3 formulations (treatment 1: 75% sago flour, 20% anchovy flour, 5% macroalgae flour; treatment 2: 75% sago flour, 15% anchovy flour, 10% macroalgae flour; treatment 3: 75% sago flour, 10% anchovy flour, 15% macroalgae flour). Physicochemical properties analyzed in this study include moisture content, protein content, ash content, cooking time, rehydration capacity, elongation, and color. Findings showed that different concentrations of anchovy and seaweed flours significantly affected those physicochemical properties: moisture (13.02-14.68%), protein (0.40-15.70%), ash contents (3.43-9.10%), cooking time (3.40-7.26 min), rehydration capacity (31.94-78.93%), elongation (73.29-134.87%), and color (significantly different) of the sago noodles. These outcomes indicate sago noodles fortified with anchovies and macroalgae can be further developed to produce novel nutritious food products.

The Effect of Different Hydrocolloids and Pasteurization Methods Towards Physicochemical Properties and Antioxidant Activities of Pineapple ¥Ananas comosus L¦ Jelly Drinks

Sun, 01 Sep 2024 00:00:00 GMT

Title: The Effect of Different Hydrocolloids and Pasteurization Methods Towards Physicochemical Properties and Antioxidant Activities of Pineapple ¥Ananas comosus L¦ Jelly Drinks Authors: Agustina, Patricia Abstract: Jelly drinks are semisolid, readytodrink beverages made from hydrocolloids They are popular but typically lack nutrition, therefore, this study developed healthier variants using real fruit extract, like pineapple juice Hydrocolloids are essential for producing a desirable texture in jelly drinks, and quality is preserved during pasteurization by employing both thermal and nonthermal techniques like highpressure processing ¥HPP¦ The effect of different combination hydrocolloids on the physicochemical and sensory characteristics of pineapple jelly drinks are examined in this study between eight samples This is followed by the comparison of thermal and HPP treatments on the physicochemical properties and antioxidant activities of the jelly drinks, including total soluble solids ¥TSS¦, pH, titratable acidity, texture ¥hardness¦, color ¥L«, a«, b«, browning index, chroma¦, antioxidant compounds ¥total phenolic content ¥TPC¦, ascorbic acid¦, and antioxidant activity using FRAP and DPPH assays Samples with different hydrocolloids showed significant differences ¥pßÁÁÆ¦ in their physicochemical and sensory properties, except for aroma, which rejected the null hypothesis CR KJ ¥carrageenan konjac¦ sample was selected as the chosen formulation overall because of their highest score for texture, hardness, and overall acceptability The previously mentioned sample was then pasteurized using thermal and HPP methods and consequently resulted in the hardness, a«, and browning index values were significantly greater ¥pßÁÁÆ¦ after heat pasteurization, which rejected the null hypothesis On the other hand, samples treated with HPP exhibited significantly higher ¥pßÁÁÆ¦ levels of antioxidant activity, including TPC, DPPH, and ascorbic acid, which also rejected the null hypothesis

The Effect of Type and Concentration of Carrier Agent on Antioxidant Capacity and Physical Properties of Gotu Kola (Centella asiatica) Leaf Extract Microcapsule

Sun, 01 Sep 2024 00:00:00 GMT

Title: The Effect of Type and Concentration of Carrier Agent on Antioxidant Capacity and Physical Properties of Gotu Kola (Centella asiatica) Leaf Extract Microcapsule Authors: Theodora, Kezhia Alverta Abstract: Centella asiatica has been used for medicine, pharmaceuticals, and food supplementation, owing to its high phenolic and flavonoid content, as well as its significant antioxidant activity in the leaves. The need to transform its extract into powder form using microencapsulation is currently emerging, enabling convenience and versatility for various food industrial applications. Spray drying is the most used method of microencapsulation that provides high-quality microencapsulates and better retention of bioactive compounds by entrapping them in a carrier agent material. Spray drying conditions undoubtedly determine the physical and antioxidant qualities contained in the resulting powders. Thus, this study examined how gum arabic (GA) or resistant maltodextrin (RM) at different ratios of extract to carrier agent (1:1 and 1:2) affect the physical and antioxidant characteristics of C. asiatica extract (CAE) microcapsules. Physical properties were observed through parameters such as encapsulation yield, moisture content (MC), water activity (Aw), color, and solubility, while total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity by DPPH and FRAP assay were done to determine the antioxidant properties. The results showed that CAE:GA (1:1) had significantly higher values for all antioxidant analyses, CAE:RM (1:1) was higher in yield, CAE:RM (1:2) was lower in MC and Aw, and lighter in color (p≤0.05). Future studies are suggested to use an industry-scale spray dryer and combine the usage of both carrier agents to improve the findings from the current study.

Total Phenolic Content Yield and Stability Of Vanilla Planifolia In Natural Deep Eutectic Solvent Using Ultrasonic Assisted Extraction

Sun, 01 Sep 2024 00:00:00 GMT

Title: Total Phenolic Content Yield and Stability Of Vanilla Planifolia In Natural Deep Eutectic Solvent Using Ultrasonic Assisted Extraction Authors: Pratama, Muhammad Dito Abstract: Vanilla (Vanilla planifolia) is prized for its unique flavor, typically consumed as vanilla extract, which requires substantial extraction time using volatile ethanol. Natural deep eutectic solvents (NADES), abundant and non-volatile, have shown solvating ability for bioactive compounds. This study examines the yield of phenolics from vanilla beans based on total phenolic content (TPC), using NADES in thermal and ultrasonic-assisted extraction (UAE). The solvents used were 40% ethanol, an equimolar combination of lactic acid-propylene glycol (LA-PG) NADES, and choline chloride-glycerol (ChoCl-Gly) NADES. Solvents were measured for pH, followed by extraction under thermal and UAE methods, and TPC assay quantified phenolics concentration. Ethanol had the highest pH (10.57 ±1.37), followed by ChoCl-Gly (6.91 ±1.37), and LA-PG (1.45 ±1.62). Thermal extraction yielded the highest phenolics with LA-PG (427.330 ±2.03 μg GAE/ml), followed by ChoCl-Gly (279.943 ±10.39 μg GAE/ml), and ethanol (258.771 ±8.64 μg GAE/ml). In contrast, UAE gave ethanol the highest yield (894.205 ±6.91 μg GAE/ml), followed by LA-PG (695.488 ±12.7 μg GAE/ml), and ChoCl-Gly (448.567 ±18.94 μg GAE/ml). Significant differences were observed (p=0.001) between the TPC of NADES and ethanol, alongside between the TPC of vanilla beans extracted with UAE and thermal extraction (p<0.001). Findings confirm NADES procures higher yields than ethanol, especially LA-PG due to phenolics' affinity in acidic environments. UAE is more effective than thermal extraction, enhancing phenolics mass transfer by disrupting cell matrices. However, the high viscosity of NADES impedes ultrasonication compared to non-viscous ethanol.