Valentinus Priyo Bintoro

Along with current lifestyle changes, consumers seem to want food that satisfies their appetites and provides health benefits to the body. Synbiotic products are believed to benefit the body's health, particularly the gastrointestinal tract. Apart from being healthy, consumers also like practical snacks. Hence, synbiotic marshmallows were developed as a novel form of synbiotic or marshmallow products. This research aimed to determine the effect of various gelatin and konjac glucomannan concentrations on synbiotic marshmallows' physicochemical characteristics and texture profile and to find the optimum formulation. Synbiotic marshmallows were prepared by mixing sugar solution with gelatin and konjac glucomannan gel in the following formulas: P1 (9%:0%), P2 (8.5%; 0.5%), P3 (8%;1%), P4 (7.5:1.5%), and P5 (7%:2%) (w/v). The dough was mixed with 15 g of skim milk probiotic before being moulded and cooled at room temperature. Once solid, marshmallows are sowed with corn flour. Moisture content was analyzed gravimetrically, water activity was determined using an aw meter, texture profile analysis was evaluated using a texture analyzer, density was determined by measuring mass and volume, and protein content was analyzed according to the Kjeldahl method. The results showed that the formulation of 8.5% gelatin and 0.5% KGM produced the best synbiotic marshmallows regarding water content, water activity, texture (hardness, gumminess, chewiness), density, and protein content. Based on the results, it can be concluded that synbiotic marshmallows can be developed for future innovation.

Jerky is lean meat that is sliced into strips and dehydrated to prevent spoilage. Considering the suitability of rabbit meat for people with heart disease or obesity, this study aimed to characterise jerky prepared from ground rabbit meat (GRM). The characteristic evaluation involved chemical (moisture and total solids), physical (water activity, cooking losses, and colour appearance), and microbiological parameters. Furthermore, the characteristics of jerky prepared from GRM were compared with jerky prepared from sliced rabbit meat (SRM). The utilisation of GRM compared to SRM as raw material in jerky production showed significant differences in the lightness and cooking losses of the final product. There were no significant differences between the jerky made from GRM and SRM in terms of chemical characteristics, water activity, the intensity of red and yellow colour, and microbiological aspects. Jerky prepared using GRM had a brighter colour and greater cooking loss than those jerky prepared using SRM. GRM can thus be used as an alternative raw material in the jerky production process, even though it results in a final product with slightly lower quality.

Marination is one of the methods that are often used in beef processing in an attempt to obtain high quality of beef. Cashew apple extract marinade (CAM) improves the microbiological characteristics of meat by inhibiting the growth of meat bacteria. The effect of CAM on other aspects such as physical (microbiological, tenderness, cooking loss, water holding capacity and pH) and chemical (moisture, fat and protein content) characteristics of meat have not been evaluated, which would be beneficial for the utilisation of agroindustry waste in the meat industry. In this study, the effect of CAM on the physical and chemical characteristics of beef, including microbiological characteristics, tenderness, cooking loss and water holding capacity, was evaluated. CAM (0%, 10%, 20% and 30%) was used during beef processing for 4 h at refrigeration temperature. Significant effects of CAM were observed on the physical and chemical characteristics of beef. CAM increased beef tenderness and reduced total bacteria, cooking loss, moisture, fat, and protein content. The optimum concentration of CAM for which significant changes were observed in the physical and chemical characteristics of beef was 20%. Thus, cashew apple can be utilised as a promising marinade agent in beef processing with the criteria of food for specific health use. This approach will help reduce cashew apple waste and is an eco-friendly approach.

Healthy food has been a lifestyle trend in modern society since the last decades. Vegetable noodles as an alternative healthy food are often consumers’ choices considering that noodles are a favourite food today. This study aims to get more insight into the effect of spinach extract (SE) fortification on noodle dough toward antioxidant status, nutrition facts, and the sensory of wet spinach noodles (WSN) produced. The dough of wet noodle samples was treated by 4 different concentrations of SE fortification of 0, 0.4, 4.0, and 40 mg/mL in which for each treatment was quintuple. Results showed SE fortification had a significant effect on antioxidant status, some nutrient composition (protein, sugar, cholesterol, energy amount, iron, magnesium, and vitamin C), and sensory characteristics of the wet noodle. WSN with rich in antioxidants, low calories, and favoured by panellists was obtained at the optimum concentration of 4 mg/mL. Thus, SE was potential as food fortificant for developing WSN as a promising functional food product in the future.

Fortification of oatmeal cookies with ingredients that are physically more attractive and functional is an interesting breakthrough for improving oatmeal cookies to be a favourite healthy food. Green tea was considered to be a food fortification because of its phytochemical content, which is beneficial to health. This study was aimed at getting more insight into the effect of green tea powder (GTP) fortification on physical (texture and colour), chemical (moisture, fat, ash, protein, carbohydrates, crude fibre content, and calories) and hedonic characteristics of oatmeal cookies. The treatments in this study were 5 levels of GTP fortification (each repeated 4 times) i.e., 0, 2, 4, 6, and 8% into the cookie’s dough. There was a significant effect (p≤0.05) of GTP fortification on the texture, colour, ash, fat, crude fibre, and total calorie products. The 2% GTP fortification in oatmeal cookies was the most preferred by the panellists, because the higher percentages of GTP affected the more bitter taste and harder texture. Fortification of oatmeal cookies with 6% GTP produces the final product, namely green tea oatmeal cookies (GTOC), which are low in fat and carbohydrates but high in fibre and protein content. GTP fortification can improve the oatmeal cookie's functional properties

The purpose of this researched was to determine the effect of variation of purple sweet potato and green bean on the physical quality of solubility, rehydration power, and rehydration time and to find the most formulations of purple sweet potato flour and green bean flour to produce the best instant breast milk complementary food. This study used 5 treatments and 4 replications with variations in the formulation of sweet potato flour and green bean flour, namely T1 with a ratio of 50%: 50%, T2 with a ratio of 60%: 40%, T3 with a ratio of 70%: 30%, T4 with a ratio 80%: 20%, and T5 with a ratio of 90%: 10%. The raw materials used are purple sweet potato flour, green bean flour, milk powder, and refined sugar. The results showed that the variation of purple sweet potato and green bean formulation had a significantly effect on solubility, rehydration power and rehydration time. The best treatment was T3 with a ratio of 70% purple sweet potato flour: 30% green bean which produces solubility of 12.25%, rehydration power of 2.62 ml / g, and rehydration time of 149 seconds.

The Optimization of Temperature and Length of Extraction of Local Corn Silk Powder Using Response Surface Methodology

Penelitian ini bertujuan untuk menguji pemberian tepung daun kayambang (Salvinia molesta) dalam ransum terhadap kualitas uji warna, tekstur, dan susut masak daging ayam broiler. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL), terdiri dari 5 perlakuan 4 ulangan, dan setiap ulangan terdiri atas 5 ekor ayam. Parameter yang diukur adalah warna daging, tekstur daging, dan susut masak daging. Dari hasil penelitian diperoleh bahwa pemberian tepung daun kayambang dengan presentase pemberian 6%, 12%, dan 18% dalam ransum tidak berpengaruh nyata terhadap warna daging, tekstur daging, dan susut masak daging.

Fiksasi warna merah muda yang diinginkan pada produk daging sapi telah dipahami paling baik dan paling jelas hasil dari penambahan natrium nitrit (NaNO2) pada daging sapi. Warna tersebut sering dianggap sebagai atribut yang sangat penting untuk penerimaan konsumen daging sapi. Namun, telah ditetapkan bahwa paparan suhu tinggi atau pH asam (asam lambung) pada daging sapi yang mengandung NaNO2 yang selanjutnya tereduksi menjadi nitrogen monoksida (NO) yang dapat berikatan dengan amina sekunder yang menyebabkan pembentukan senyawa berbahaya karsinogen N– nitrosamin. Tujuan penelitian ini adalah untuk menyelidiki batas maksimal konsentrasi NaNO2 yang cukup untuk mengembangkan warna merah muda yang stabil pada produk daging sapi kyuring. Penambahan NaNO2 yang cukup dan tidak berlebih pada daging sapi diharapkan menjadi lebih aman dan lebih sehat untuk dikonsumsi. Empat perlakuan kyuring perendaman dalam larutan NaNO2 (20, 30, 40 dan 50 ppm) diaplikasikan pada daging sapi segar (bagian bottom round). Warna kyuring (merah muda) yang dihasilkan setelah pemanasan daging sapi pascakyuring dievaluasi oleh panelis ahli. Hasil evaluasi warna kyuring daging sapi kyuring kering oven menunjukkan bahwa semua perlakuan kyuring (20, 30, 40 dan 50 ppm NaNO2)berwarna coklat kemerahan. Kyuring dengan larutan 50 ppm NaNO2 menghasilkan warna kemerahan yang paling tinggi dibandingkan kyuring dengan konsentrasi larutan lainnya. Hasil penelitian ini mengindikasikan bahwa konsentrasi NaNO2 minimal 20 ppm dan maksimal 50 ppm cukup untuk menginduksi dan memfiksasi warna kyuring pada daging sapi kyuring.

In which the first stage aimed to evaluate sodium silica as batik wax releasing agent on chrome leather.Completely randomized design (CRD) was applied in this study. The concentration of sodium silica wastreated as treatments, in which Tl = 0, T2 = 2 g/L, T3: 4 g/L and T4 = 6 g/L. The second stage of thestudy was aimed to evaluate the type of dye used in batik method dyeing on chrome-tanned goat leather.CRD was used and the treatments were types of dye, i.e. T'1 = acid, T'2= indigosol, T'3 = napthol, T'4 =remazol. In both studies, 9 replicates were applied for each treatment. The use of sodium silicateconcentration of 2 g/L resulted in the percentage of release wax of 91.4% and did not degrade the qualityof chrome leather. The type of acid dyes and naphthol provided the best adhesion and color brightnessand resistance to washing treatment, water, sweat, bend, and rub at 4/5 to 5 on a scale of gray. Inconclusion, chrome tanned goat leather with batik dyeing method was recommended to become one ofthe raw materials of leather goods.