bluuebunny/crossref_metadata_2025_split huggingface dataset:
Evaluation types of solvents on the extraction of Bixa orellana and application of extract on a chicken sausage product as natural colour and antioxidant sources
Authors: Handayani I , Setyawati R 
Published: March 2020

AbstractBixa orellana known as annatto is often used as a natural colorant in some food industries. This pigment is potential as an antioxidant due to high levels of total phenol and carotenoid in seeds. This study aims to evaluate the effect of polarity of solvents in annatto extraction on colour and antioxidant content in the extracts as well as the application of extracts of annatto on chicken sausage products. The solvent used for extraction annatto was hexane (nonpolar), chloroform (semipolar) and ethanol (polar), and concentration of extracts used in the making of chicken sausage were 1, 2 and 3% respectively. Colour observation of extract was done visually and by using a tintometer to measuring the color components while the colour observation of chicken sausage was done using Munsell chard as well as sensory evaluation by the panelist. The antioxidant content in the extracts as well as in the chicken sausages was evaluated by measuring the total phenol and carotenoid. The result of this research shows that hexane extract had a yellow colour, which composed of red and yellow colour with intensity 9 and 37. The chloroform extract had red dense colour, which composed of red, yellow and blue with intensity 12, 4 and 6.9, respectively, while the ethanol extract had orange colour, which composed of red and yellow colour with intensity of 12, and 50. The highest content of total phenol (115 mg/g) was found in ethanol extract while the highest content of carotenoid (11.77mg/g) was produced in hexane extract. Addition of 2 % hexane extract gives the best colour on the chicken sausage, and based on the measuring with the Munsell chard was produced orange colour with hue 2.5 Y; value 7; and chrome 6, with the level of joy is like (3.8). The highest total phenol content (29.95 mg/g) was found in the chicken sausage which was added of 1% extract of hexane whereas the highest carotenoid content (16.17 ug/g) found in the chicken sausage which was added of 3 % extract of hexane.
Formula optimization of functional beverage made from Carica seeds
Authors: Erminawati  , Astuti S D , Novitasari I , Suri A 
Published: March 2020

Abstract
Cheese Carica fruit (Carica pubescens, Lenne) is a geographical indication product of Wonosobo District. Usually, Carica fruit is processed into cocktails before consumption. Carica seeds are one of the wastes produced from the processing of cocktails. Research on processing Carica seeds has never been done. Carica seeds can be processed into ready-to-drink beverages through the fermentation process of seeds with commercial inoculums containing microorganisms and mixing with other ingredients such as jackfruit (in the form of dried jackfruit powder). This study was aimed to 1) determine the appropriate fermentation method to produce Carica seeds with high content of phenol and antioxidants; 2) optimizing the fermentation time of Carica seeds and the proportion between Carica seeds and jackfruit to produce a beverage that has a sensory responses, i.e. overall acceptability (maximum), fruity flavor (maximum), bitter taste (minimum) and after taste (minimum); 3) examine the sensory characteristics of product with optimum formula by quantitative descriptive analysis (QDA) used 15 cm unstructured scale; 4) examine the physicochemical properties of product with optimum formula. The study of determination of Carica seed fermentation methods and the physicochemical properties of the product was carried out 2 times and the data were analyzed by Ms. Excel 2010. Formula optimization was done by surface response methodology with a central composite design using Design Expert V.7 software (for trial). The sensory responses were tested by 10 trained panelists with rating method using 9 intensity scales. The results showed that: 1) Solid-state fermentation method with a proportion of 0.2% commercial inoculum resulted in Carica seed powder which had the highest phenol and antioxidant content compared to other methods (0.27 and 86.17%, respectively); 2) Formula with 0.9 of desirability value consisting of 75 hours of fermentation time, 72% of Carica seeds powder and 28% of jackfruit powder produce beverage with actual rating score (range = 1–9) of overall acceptability, fruity flavor, bitter taste, and after taste i.e 8.23, 7.76, 4.41, 3.79, respectively. Compared to control (a beverage made from 100% Carica seeds without fermentation), the optimum product has a stronger fruity flavor and sweet taste and a weaker in a bitter taste. Products with optimum formula preferred by 25 semi-trained panelists and have a higher content of antioxidant, phenol, vitamin C, sugar, potassium than control, i.e 89.21% db, 0.35% db, 135.25 mg/100 g db, 10.94% db, 90.65 ppm, and 51.66 ppm, respectively. (slightly favourable).
Optimization of the extraction process of coffee pulp as a source of antioxidant
Authors: Kusumocahyo S P , Wijaya S , Dewi A A C , Rahmawati D , Widiputri D I 
Published: March 2020

Abstract
Coffee pulp is a by-product of coffee cherry processing during the production of coffee beans, and is usually disposed of as waste or used as compost. The valorization of coffee pulp is very important since a large quantity of coffee pulp is produced during coffee processing. In this study, the coffee pulp was extracted using various solvents at different temperatures and times to maximize the total phenolic content and the antioxidant activity of the extract. The total phenolic content was analyzed using Folin-Ciocalteu method, whereas the antioxidant activity was analyzed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. It was found that the total phenolic content and the antioxidant activity of the coffee pulp extract were strongly influenced by the extraction condition. The coffee pulp extract in powder form produced using a spray dryer also showed a high total phenolic content and a high antioxidant activity. The findings of this study showed that coffee pulp extract has great potential to be used as a source of antioxidants for various products such as foods, beverages, and herbals.
Protein isolation techniques of beans using different methods: A review
Authors: Kusumah S H , Andoyo R , Rialita T 
Published: March 2020

Abstract
The trend that is developing now is that more people choose to reduce their consumption of animal protein due to health reasons, and replace it with vegetable protein to meet their protein intake. Proteins obtained from beans can be separated from other components called protein concentrates and isolates. Bean protein isolation techniques can use extraction methods with acid-base solvents, salting out methods with salt solvents, and modification by enzymatic hydrolysis. This discussion is being able to clearly see the differences or similarities characteristics of bean protein isolates/concentrates by different isolation methods. The isoelectric point and protein solubility are the main concerns for maximizing the protein of the bean to be isolated. The use of protease enzymes can be useful for breaking peptide bonds so that isolate/concentrate of bean protein becomes easily digested.
Supply chain performance measurement and improvement of palm oil agroindustry: A case study at Riau and Jambi Province
Authors: Marimin  , Djatna T , Machfud  , Asrol M , Papilo P , Taufik B , Darmawan M A 
Published: March 2020

Abstract
Supply chain performance measurement and improvement is required to control the performance and define a strategy to improve agroindustry’s competitiveness. The objectives of the research were to identify supply chain configuration and mechanism, and to analyze the supply chain performance and define the supply chain performance improvement for palm oil agroindustry. The research was conducted at Riau Province and Jambi Province as the central palm oil production in Indonesia. The Supply Chain Operation Reference (SCOR) and Analytical Hierarchy Process (AHP) were applied to analyze the supply chain performance and the performance improvement strategies were formulated descriptively with expert discussion. The results showed that the average performance of farmers, traders and refinery at Riau Province were 77.77%, 74.60% and 79.20%. The average performance of farmers, traders and refinery at Riau Province were 72.66%, 75.39% and 83.11%. This research had succeeded to define the strategies to improve palm oil supply chains at Riau Province and Jambi Province. The strategies were focused on good agricultural and good handling practice, specifying the palm oil prices refractions based on quality and implementing the information system to improve the supply chain performance.
The shallot agro-industrial cluster based on regional characteristic with soft system methodology approach: A conceptual design
Authors: Sofiyessi E , Marimin  , Eriyatno  , Sutrisno  
Published: March 2020

Abstract
Un-structured problems of shallots are a result of asymmetric information along the supply chain. In recent years, shallot is strategic horticultural commodities with high price fluctuation and contributes to instability of the regional economic development. This study was conducted in Brebes District of Central Java, the biggest production centre for shallot in Indonesia. This study was used an agro-industry cluster development initiated by Bank Indonesia (BI). The main objective of this study was to describe the unstructured or ill-structure problematic situation, then formulate a strategic assumption in the development of agro-industrial cluster of shallot often involving behavioural variable and, should not addressed by hard methodologies. We proposed a solution in order solve the problems above and as a reference through the inductive process with the application of a methodological approach called Soft System Methodology (SSM). The result of the SSM is capabilities to organize consensus among the stakeholders in the scope of agro-industrial cluster of shallot by SSM as qualitative method which was combined with Interpretative Structural Modelling (ISM) also produce design functional improvement of farmers’ institution.
The role of innovation capacity and technology adoption towards product innovation performance measurement in micro small enterprises food industry
Authors: Irwanti A , Marimin  , Haryadi P , Eriyatno  , Handoko LT 
Published: March 2020

Abstract
This study aims to measuring and revealing the role of innovation capacity and technology adoption towards product innovation performance in Micro Small Enterprises (MSEs) Food Industry. The research has applied analysis and clustering, regression and path analysis, by collecting data from a set of questionnaires to 76% of the total MSEs in food industry under the guidance of Research Unit for Natural Product Technology-Indonesia Institute of Sciences. The results demonstrated that innovation capacity variable has a significant effect which leads to a positive association with product innovation performance, as well as the existence of a significant indirect relationship through adoption technology as a mediator variable. Suggestions for conducting technology intervention in accordance with the results of regression test and clustering that are formed based on product characteristics and scale of business to improve food safety and product innovation performance are presented.
Effect of ozonation and pasteurization on total microorganism, pH and density whole milk and skim milk during cold storage
Authors: Genecya G , Setiasih I S , Andoyo R 
Published: March 2020

Abstract
Aim of this research was evaluate the differences in physicochemical characteristics and stability during cold storage of whole and skim milk from ozonation as compared to pasteurization. In this current research, descriptive methods was employed consist of two control samples (untreated skim and whole milk) and four treatments: (1) pasteurized skim milk, (2) ozonated skim milk, (3) pasteurized whole milk and (4) ozonated whole milk. Ozonation was carried out for 650 seconds at 0.36 L/min for whole milk and 5.01 L/min for skim milk, meanwhile, pasteurization process was performed at 72 °C for 15 seconds. The reduction of microorganisms after treatment of pasteurized skim milk, ozonated skim milk, pasteurized whole milk and ozonated whole milk, respectively were 2.97, 2.16, 3.09 and 1.7 log cycle. During storage, ozonated samples, had increased density faster than pasteurized samples, ozonated skim milk also has largest increase in growth microorganisms, meanwhile, ozonated whole milk has the fastest decreased of pH than other samples. Therefore, ozonation treatment can be used as milk pre-treatment to reduce microorganisms, however, this treatment must be carried out with other preservation process.
Optimization formulation of high protein biscuit made from denaturated whey protein concentrate and sweet potato flour supplemented with mineral as emergency food
Authors: Pradipta D R E , Andoyo R 
Published: March 2020

AbstractHigh-protein biscuit formulations that develop as emergency food preparations must contain high enough nutrients, not only filling but also contain appropriate calories. Denaturated whey protein concentrate, sweet potato flour and mineral can be added to increase nutritional value of the biscuit. The different concentration of ingredients may have some implication of characteristic of biscuit. The aim of this work was to formulate biscuit with acceptable characteristic especially texture properties made from different concentration of denaturated whey protein concentrate and sweet potato flour supplemented with different mineral concentration in order to make available foods with added nutritional value as other options to consumers especially in emergency condition. Response Surface Methodology (RSM) using the Central Composite Design (CCD) model was used to optimize the formulations of high protein biscuit. Different concentrations of denaturated whey protein, sweet flour and minerals were used to prepare the biscuit. The textural property increased by bigger amount of denaturated whey protein concentrate and mineral added in formulation. The optimized formulation was characterized and evaluated. The results shows that biscuit which contain 12.49% of denaturated whey protein concentrate and 3.28% mineral were quite acceptable to consumers.
Optimization of biscuit formula based on denaturated whey protein concentrate and sweet potato flour in some protein and mineral concentrations
Authors: Hayati H D , Wulandari E , Andoyo R 
Published: March 2020

Abstract
Biscuits are one of the food products that have low moisture content so that they have the potential to have a long shelf life and are suitable for use as emergency food products. There are several ingredients to made biscuits. Ingredients such as sweet potato flour and denaturated whey protein concentrate are useful to fulfil macro nutrient needs, especially carbohydrate and protein content. In order to fulfil micro nutrient needs, mineral mix is added to emergency food. The amount of ingredients that added in biscuit will affect final product’s characteristics. Therefore, this research aims to determine the formulation of the addition of protein and mineral concentration which provides the characteristics of biscuit emergency food according to the standard. Some of the ingredients that added to the biscuit have their own characteristics which will affect the final results of the product. Hence, this research has hypothesis that the addition of mineral mix and denaturated whey protein concentrate with optimal concentration can produces biscuit formulations that are accordance with the standard. In this research, Response Surface Method was employed to optimize response. The independent variable is the addition of denaturated whey protein concentrate concentrations of 10%–15% and mineral mix concentrations of 2%–3.5%. The dependent variable is moisture content. The result of this experiment is protein and mineral with several concentration will not affected moisture content of biscuits.
Effect of feeding coconut sugar-mix coffee rich in antioxidants on blood pressure, serum SOD and MDA of sprague dawley rats
Authors: Dwiyanti H , Setyawati R , Siswantoro  , Krisnansari D 
Published: March 2020

Abstract
High exposure to cigarette smoke triggers oxidative stress, thereby the intake of foods rich in antioxidants is needed. Coconut sugar-mix coffee enriched with antioxidants from red palm oil is one of the alternatives to increase the supply of antioxidants. This study aimed to determine the effects of feeding coconut sugar mixed coffee rich in antioxidant (CMCRA) on blood pressure, serum SOD and MDA of Sprague Dawley rats. Six groups of rats (n = 6) received the following treatments: one group of rats were given 0.45 g/day of the CMCRA without exposure to cigarette smoke (positive control/P1) while five groups of rats were exposed to cigarette smoke from two cigarettes per day during the study period and given distilled water (negative control/P2), 0.45 g/day of CMCRA (P3), 0.90 g/day of the CMCRA (P4), 1.35 g/day of the CMCRA (P5), and 0.45/day of cane sugar mixed coffee (P6). The observations were conducted on body weight, blood pressure, serum SOD levels, and serum MDA levels. The results of the study showed that the delta increase in blood pressure in the CMCRA groups was lower (5.8–28.6 mmHg) than the cane sugar coffee group (79.2 mmHg) or the negative control group (103.6 mmHg). The decrease in serum SOD levels in the tested-coffee groups (6.75– 44.62%) was lower than the market-sold coffee group (45.97%) or the negative control group (60.44%). The delta increase in serum MDA levels was lower in the tested-coffee groups (0.51– 5.73 nmol/mL) compared to the cane sugar coffee group (6.69 nmol/mL) or the negative control/distilled water group (8.28 nmol/mL). The coffee drinks enriched with antioxidants from red palm oil have the potential to suppress oxidative stress in Sprague-Dawley rats exposed to cigarette smoke.
Study of bio-briquette formulation from mixture palm oil empty fruit bunches and palm oil shells
Authors: Amrullah M , Mardawati E , Kastaman R , Suryaningsih S 
Published: March 2020

Abstract
Bio-briquette is an alternative fuel derived from biomass. West Java has the potential of palm oil empty bunches (OPEFB) and palm oil shells biomass that can be used as bio-briquette raw material. The characteristics of each raw material affect the quality of the bio-briquettes produced. it is necessary to find a mixture of formulations between palm oil empty bunches (OPEFB) and palm oil shells that produce the highest quality bio-briquettes. This study aims to find a mixture of palm oil empty bunches and palm oil shell formulations that produce biobriquettes with optimum quality based on calorific value. This study used an experimental method with descriptive analysis. Variation of mixed formulations consisted of 5 treatments with a concentration of 7% adhesive material, carbonization temperature OPEFB 350 °C and palm oil shell 500 °C, compression pressure 225 kg/cm2, drying temperature 60 °C within 3 hours (2 replication). The observational parameters were the calorific value and proximate characteristics. The results showed that carbon content increased in both raw materials after the carbonization process expected, The highest calorific value of 5, 475 cal/gram was produced by bio briquettes with a mixture ratio of oil palm empty bunches and oil palm shells of 25:75.
The effect of starch-hydrocolloid interaction on starch digestibility, pasting and physicochemical properties: A review
Authors: Marta H , Cahyana Y , Djali M 
Published: March 2020

Abstract
In complex food matrix, blending starch with non-starch hydrocolloids such as gum arabic, xanthan gum, guar gum, carrageenan, locust bean gum, and pectin may impact starch digestibility, pasting and physicochemical properties. The starch-hydrocolloids blending have specific application in the food product as an emulsifier, gelling agent thickener, stabilizer and inhibiting formation of ice and sugar crystal. As a thickener, hydrocolloid can increase the viscosity of food products and inhibit the accessibility of α-amylase to the starch granules. Effect of hydrocolloid on starch digestibility, pasting and physicochemical properties depends on starch source, type and concentration of hydrocolloid, and method of preparation starch-hydrocolloid mixture. This review summarized several studies about the effect of starch-hydrocolloid interaction on the starch digestibility, pasting and physicochemical properties. Furthermore, the mechanism of starch-hydrocolloid interaction and their applications in food product are also discussed. The pupose of this review is to provide information of several applications and recent utilization trend of starch-hydrocolloid blend in food systems.
A review of protein hydrolysis fermented foods and their potential for health benefits
Authors: Yarlina V P , Djali M , Andoyo R 
Published: March 2020

Abstract
Fermented foods are consumed in many countries and potential benefits of health. Fermented products using microorganisms resulting in different type of product. The advantages of fermented foods are easy to digest, one of them is Protein. Protein composition changed during fermentation. Protein hydrolysis by enzymatic hydrolysis of whole protein sources by appropriate proteolytic enzymes under controlled conditions. This review article is focused on the process of protein hydrolysis in fermented foods, quantitative and qualitative analysis protein hydrolysis by various methods and specific protein hydrolysis having benefits of health. Some fermented food products such as soy fermentation that gets protein hydrolyzate are Glycinin and β-conglycinin. Some of the bioactive peptides in soybean fermentation are used for health, such as antioxidant, antimicrobial, anti-diabetic and anti-cancer activities. Many other fermented food products can be explored and use this information to develop fermented food products.
Optimization of gaseous ozone application in reducing total amount of microorganism in Muntok white pepper
Authors: Putri H L , Utama G L , Andoyo R 
Published: March 2020

Abstract
Muntok white pepper with export quality has a high economic value. One of the standard quality required for white pepper is total microorganism (TPC). However, Muntok white pepper produced from traditional postharvest method contains high number of total microorganism, thus not fulfilled the standard quality required. Ozone is a potent oxidant that is trusted to be an effective antimicrobial sanitizer for water, food, and food processing surfaces. In the current research, Responsese Surface Modelling (RSM) was employed to investigate the optimum condition of ozonation, consist of: ozone flowrate (1 – 4 L/minute) and exposure time (10 – 40 minutes) with 5 minutes of ozone input in each treatment. The responsese obtained is the maximum reduction of total microorganism (TPC) followed by the validation of the optimum condition of ozonation The use of low flowrate with long ozone exposure time will deliver the lowest TPC value. The application of ozone at the condition of 1 L/min flowrate in 10.85 minutes of exposure time has resulted the TPC value of 4.6 × 102 – 4.95 × 102 CFU/g with the highest validity level of 85.11%