Fitria Riany Eris

Rice straw is an abundant lignocellulosic residue with potential as a feedstock for carboxymethyl cellulose (CMC) production. This study optimized sodium monochloroacetate (NaMCA) dosage and reaction time for obtaining CMC derived from Ciherang rice straw using response surface methodology with a central composite design (RSM-CCD). The optimal conditions, 4.40 g NaMCA and 3 h, yielded 25.31% CMC with pH 7.58, whiteness of 74.23%, moisture content of 4.12%, purity of 94.09%, viscosity of 6.8 cP, NaCl content of 5.91%, and desirability of 0.58. ANOVA showed that NaMCA dosage and reaction time significantly affected the yield and pH, whereas the other responses were less sensitive. FTIR confirmed characteristic CMC functional groups, and SEM revealed a distinct fibrillar morphology relative to commercial CMC. Although the product did not fully satisfy food-grade requirements for viscosity and NaCl content, the findings support Ciherang rice straw as a sustainable CMC feedstock and establish a predictive framework for further process optimization.

Porang tuber is one of the commodities containing high glucomannan, which increases the body’s immunity and reduces cholesterol, blood sugar, and body weight. However, porang tubers contain calcium oxalate, which hurts the human body. The study aimed to define the effect of soaking ratio, solvent concentration, and processing time on the purification technique to obtain high‐purity flour and determine the best characteristics of porang flour. The porang tubers were extracted using the wet method, which consisted of the immersion ratio of adding sodium metabisulfite (Na ₂ S ₂ O ₅ ) and sodium chloride (NaCl) with ethanol solvent at different extraction times. The research resulted in the treatment significantly affecting all observed parameters except fat content in porang glucomannan flour. In addition, the best characteristics were obtained from the treatment of a 1:3 soaking ratio, 96% ethanol concentration, and 120 min of extraction time, which showed a flour whiteness value of 99.38, oxalate of 0.10%, viscosity of 52,758.5 cP, and glucomannan content of 88% on dry basis. Considering the results of all parameters mentioned above, treating a 1:3 soaking ratio, 96% ethanol concentration, and 120 min of extraction time improves the yield and quality of glucomannan flour by decreasing calcium oxalate content by 0.37% from 0.47% to 0.10%. Porang flour with these characteristics is suitable as a thickener or a source of thickening food additives.

Inulin acts as a low-calorie dietary fiber and as a prebiotic that can stimulate the growth of probiotic bacteria in the intestines of humans. The development on the production of inulin continues to be carried out through research. This study aimed to determine the optimal acetone concentration and precipitation time for extracting high-purity inulin from Beneng taro (Xanthosoma undipes K. Koch) and to evaluate the physicochemical characteristics of the extract. A factorial randomized block design was applied with three acetone concentrations (20%, 45%, and 70%) and three precipitation times (12, 18, and 24 h). The extraction yield, water content, whiteness degree, solubility, inulin content, and functional groups (FTIR) were analyzed. The results showed that acetone concentration and precipitation time significantly affected yield, water content, and solubility (p < 0.05), while their interaction significantly influenced inulin content. The highest average yield (10.30%) was obtained with 70% acetone, the lowest average water content (4.97%) with 70% acetone, and the highest average solubility (34.58%) with a 24 h precipitation time. The greatest inulin content (53.05%) resulted from the combination of 20% acetone with 12 h precipitation, showing 97.20% spectral similarity to commercial inulin. The optimal extraction condition was 20% acetone for 12 h, producing inulin with high purity, moderate yield (9.16%), and favorable physicochemical properties. These findings demonstrate Beneng taro’s potential as a local inulin source for functional food applications.

The probiotics were susceptible to damage in commercial starters due to improper environmental conditions. In this study, the encapsulation technique was applied to improve probiotics survival using alginate, inulin (commercial and beneng taro-source), skim milk and their combination; which is prepared by the extrusion method. The survival of encapsulated probiotics in adverse environmental conditions was investigated by exposing them to low pH and heat stress. The encapsulation yield and diameter of the encapsulated probiotics were also measured before their application to yoghurt powder. Both heat stress and pH 2 resulted in the decrease of the number of viable free cells and viable encapsulated cells by about 5 log cycles and 3 log cycles, respectively. The encapsulation yield was >98% in all treatments and the diameter of probiotics was increased significantly around >2.5 mm by the encapsulation method. The viability of the encapsulated probiotic cell was decreased 1 log cycle after applying in powdered yoghurt while without encapsulation the cell count was much lower. Thus, the microencapsulation method has proven as an effective protection technique against adverse environments, especially if applied as a powder product.

Cellulose derivative products, such as carboxymethyl cellulose (CMC), which are used in the food, cosmetics, and pharmaceutical industries, but still rely on cotton-derived cellulose, can be made from oil palm fruit empty bunches (OPEFB) and rice straw. This study examined how sodium monochloroacetic acid (NaMCA) concentration (3, 6, and 9 g) affected the simple synthesis and characteristics of CMC from OPEFB and rice straw cellulose. OPEFB-derived CMC produced with NaMCA (9 g) had the lowest of brightness, while rice straw CMC was brighter. NaMCA modifications altered the onset temperature (Tonset), but not maximum degradation temperature (Tmax), according to thermal analysis. The onset temperatures of OPEFB and rice straw CMC were 40–62 °C and 67–183 °C, respectively. Commercial CMC has an onset temperature of about 27 °C. The EDX analysis showed that rice straw CMC had a higher degree of substitution (DS) of 0.34–1.37 than OPEFB CMC, which had 0.30-0.70. Oil palm empty fruit bunch (OPEFB) cellulose and rice straw cellulose offer a viable carboxymethyl cellulose (CMC) alternative. This process turns agricultural waste into valuable products and enables for their usage in numerous applications.

Lactic Acid Bacteria (LAB) in yoghurt is a probiotic bacteria which potentially improves intestinal health. Yoghurt has a high moisture content. Thus, storing it at low temperatures can maintain the stability of microbes in the yoghurt. Yoghurt stored in the refrigerator has a maximum shelf life of 10 days. Yoghurt powder is one of the alternative solutions to prolong the shelf life. This study used a randomized design of factorial groups with variations of dextrose equivalent (DE) values of 10-12 and 18-20, as well as variations of maltodextrin concentrations of 10, 15, and 20%. The study aimed to determine the DE value and maltodextrin concentration which can produce the best quality synbiotic yoghurt powder. The quality of this synbiotic yoghurt was assessed by the highest yield, lowest water content, highest solubility, highest water absorption, highest acidic titrated total, highest total of lactic acid bacteria, and highest organoleptic. The study obtained that the DE value of maltodextrin affected the total LAB. Meanwhile, the concentration of maltodextrin affected the yield, moisture content, solubility, acidic titrated total, and total of LAB. The interaction between the DE value and the concentration of maltodextrin did not affect all the parameters of this study.

Food bar merupakan jenis makanan semi basah dengan kandungan kalori dan protein tinggi yang diformulasikan secara khusus dari berbagai macam bahan dengan bentuk batang dan dikonsumsi pada saat sela-sela waktu makan. Inovasi pengembangan produk food bar dapat dilakukan dengan substitusi atau penambahan bahan pangan lain yang layak dikonsumsi, salah satunya yaitu tepung talas beneng. Informasi umur simpan produk diperlukan untuk menjamin bahwa produk masih layak dikonsumsi dan belum mengalami kerusakan. Penelitian ini bertujuan untuk mengetahui pendugaan umur simpan food bar talas beneng menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan persamaan Arrhenius. Pengujian pendugaan umur simpan dengan metode ASLT model Arrhenius dilakukan pada tiga suhu penyimpanan mewakili suhu dingin, ruang dan panas yaitu 5, 25 dan 45 ⁰C selama 28 hari dengan waktu pengamatan setiap 7 hari. Adapun parameter yang diamati yaitu kadar air. Berdasarkan hasil yang diperoleh, diketahui bahwa food bar talas beneng yang dikemas dengan aluminium foil memiliki umur simpan yang berbeda pada setiap suhu penyimpanan. Adapun umur simpan food bar talas beneng pada penyimpanan suhu 5⁰C, 25⁰C dan 45⁰C secara berurut yaitu 8,95 hari, 9,56 hari dan 7,24 hari. Kata Kunci : ASLT, food bar talas beneng, umur simpan

HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28