Bambang Dwiloka

This research aims to improve the diversity of functional foods rich in bioactive peptide components and have a unique flavor for black soybean miso through the addition of crude bromelain and Lactobacillus plantarum. This research uses a completely randomized design with 5 treatments and 4 repetitions to obtain a total of 20 experimental units. The treatments are the different concentrations of crude bromelain addition, namely the control treatment or 0% (T0), 3% (T1), 6% (T2), 9% (T3), and 12 % (T4). The parameters observed are water content, water activity, pH value, and lactic acid bacteria (LAB) viability. The result showed that an increase in the crude bromelain concentration may increase the water content and water activity of the black soybean miso, while the pH value decreases. Based on the viability of the LAB showed a wavering result. Miso with the 9% concentration of crude bromelain is the best result among the others.

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.

Viskositas, pH, Aktivitas Air, dan Hedonik Sirup Jeruk Sunkist (Citrus sinensis)-Kayu Manis (Cinnamomum verum) dengan Variasi Penambahan Gula

Functional drinks are processed drinks that contain food components that are beneficial for body health and have good sensory evaluation. Functional drinks can be used to prevent degenerative diseases such as diabetes mellitus. Kombucha is a functional drink fermented from tea and sugar using a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha has functions as an antioxidant, antidiabetic, anticancer and antimicrobial. A variety of leaves that include phenols and bitter leaves with components that are beneficial to the body can be used to make kombucha. Palm sugar can be used as alternative sugar for kombucha fermentation because palm sugar has a low glycemic index of 35. This study aims to determine the effect of using palm sugar concentration on total dissolved solids, viscosity, pH value, total flavonoids, total phenols, and reducing sugar content. The research results show that the use of palm sugar can increase total dissolved solids, viscosity, pH value, total flavonoids, total phenols and reducing sugars. The best treatment is the use of 25% palm sugar with a total soluble solids value of 18.38˚Brix, viscosity of 1.37 cP, pH value of 3.43, total flavonoids of 0.275 mg QE/g sample, total phenols of 0.99 mg GAE/ml, and reducing sugar of 9.24%.

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung bekatul terhadap tepung terigu terhadap sifat fungsionalitas chicken nugget. Parameter pengujian sifat fungsionalitas chicken nugget meliputi kadar vitamin B, vitamin E, kadar kolesterol, serta kadar asam lemak. Penelitian ini menggunakan 5 perlakuan dengan 3 kali ulangan dengan variasi perbandingan tepung terigu:tepung bekatul, yaitu 100:0 untuk T0; 75:25 untuk T1; 50:50 untuk T2; serta 25:75 untuk T3. Pengujian vitamin B dan vitamin E dilakukan dengan menggunakan instrument High Performance Liquid Chromatography (HPLC), pengujian kadar kolesterol dilakukan menggunakan spektrofotometer, sedangkan untuk pengujian kadar asam lemak menggunakan Gas Chromatography (GC). Semakin tinggi substitusi tepung bekatul terhadap tepung terigu, maka semakin baik pula sifat fungsionalitas chicken nugget. Peningkatan sifat fungsionalitas tersebut ditandai dengan meningkatnya kadar vitamin B, vitamin E, kadar kolesterol (HDL), dan asam lemak tak jenuh. Perlakuan chicken nugget dengan substitusi tepung bekatul terbaik adalah perlakuan T3 (75% tepung bekatul) karena perlakuan tersebut memiliki kadar vitamin B sebesar 0,915 mg/1000g, vitamin E sebesar 43,35 µg/1000g, kadar kolesterol (HDL) sebesar 43,35%, serta memiliki kandungan asam lemak tak jenuh tertinggi.

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.

Penelitian ini dilakukan dengan tujuan mengetahui karakteristik asam lemak tak jenuh dan kolesterol olahan daging kalkun dalam produk sosis yang berbahan dasar potongan komersial karkas yang berbeda bagian yang terdiri dari dada dan paha. Percobaan yang dilakukan dalam rancangan acak kelompok (RAK) yaitu 2 perlakuan dengan 4 kali ulangan. (T1) sebagai perlakuan potongan karkas dada dan (T2) sebagai perlakuan potongan karkas paha. Parameter pertama yang diujikan adalah asam lemak tak jenuh dan parameter kedua adalah kolesterol. Hasil penelitian ini yaitu adanya perbedaan potongan komersial karkas yang dapat mempengaruhi kualitas asam lemak tak jenuh dan kolesterol sosis daging kalkun. Sosis dengan potongan komersial karkas dada dapat menurunkan kandungan kolesterol (88.5%) dibandingkan karkas paha (89.1 %) dan memiliki kandungan asam lemak yang lebih tinggi (63.47%) dibandingkan karkas paha (60.86%) sehingga memberi manfaat untuk kesehatan.

Penelitian ini bertujuan untuk mengetahui lama fermentasi paling optimal untuk menghasilkan kefir air kelapa hijau yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali ulangan dengan rentang waktu lama fermentasi yaitu T1 (12 jam), T2 (24 jam), T3 (36 jam), dan T4 (48 jam). Bahan baku yang digunakan berupa air kelapa hijau serta butir kefir air sebanyak 5%. Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda memberikan pengaruh nyata(P6 CFU/ml, nilai total khamir sebesar 3,9x10⁵ CFU/ml dan memiliki sifat mutu hedonik berupa rasa asam agak suka, sensasi soda agak suka, aroma asam agak suka, kekentalan agak suka, kekeruhan agak suka dan overall kesukaan suka.

This study was aimed to determined fat content and saturated fatty acid profile (SFA), unsaturated fattyacid profil (PUFA and MUFA) broiler chicken meat feeding with kayambang leaf flour (Salvinia molesta). Thisresearch used 100 broiler chickens at 15 days old unsex with average weight 500 ± 6,99 g. This research usedCompletely Randomized Design. Ration treatments arranged for starter and finisher periods. Ration treatmentswere T0 (ration without Salvinia molesta leaf meal); T1 (ration with Salvinia molesta leaf meal 6%); T2 (rationwith Salvinia molesta leaf meal 12%); and T3 (ration with Salvinia molesta leaf meal 18%). The fat contentdata obtained were analyzed using Analysis of Variance at significance level of 5%. The fatty acid profile datawere analyzed using descriptive quantitative analysis. The results showed that Salvinia molesta leaf mealtreatment in broiler diet didn’t affect significantly (P <0.05) of fat content of the meat. Fatty acid profile showedamount of saturated fatty acids decreased from T0 to T3 of the amount of saturated fatty acids 53.21% to24.57% and the amount of unsaturated fatty acids increased from 39.94% to 68.79% from T0 to T3. Based onthe results of the present study it was concluded that Salvinia molesta leaf meal can to reduce the content ofsaturated fatty acid and increasing the content of unsaturated fatty acid.Keywords: broiler chicken, Salvinia molesta, saturated fatty acid, unsaturated fatty acid