bluuebunny/crossref_metadata_2025_split huggingface dataset:
Nutritional aspects and amino acid profiles of tempe from local, imported, and black soybean relating to the functional properties
Authors: Tamam B , Puryana IGBP , Suratiah  , Sutiari NK 
Published: May 2023

Abstract
Soybean (Glycine max L) is a legume rich in protein, fat, vitamins, minerals and fibre. The nutritional value of soybeans and the amino acid profiles of the processed fermented soybean (Tempe) products need to be studied. Soybean and Tempe flour from black soybean, local soybean (Anjasmoro variety) and imported soybean (USA soybean) were analyzed proximately, including carbohydrates (spectrophotometric method), protein (Kjeldahl method), fat (Soxletation method), fiber (gravimetric method), and water content (gravimetric method). The amino acid profile of Tempe flour was measured by UPLC and LC/MS/MS methods. Local soybeans had the highest protein content (45.19%), followed by black and imported soybeans (36.87% and 35.95%, respectively). The protein content of local soybean Tempe flour was the highest (45.83%) compared to other soybean Tempe flour. The fiber content of local and black soybean Tempe flour (14.79% and 13.81%, respectively) was higher than that of imported Tempe. Amino acid profiles test of black soybean Tempe flour, local soybean, and imported soybean showed that the amino acids L-Glutamic Acid, L-Arginine, L-Leucine, and L-Aspartic Acid had the highest amounts compared to other amino acids, ranging from 30-75 thousand ppm. This shows that various soybeans affect the amino acid composition of the soybean protein. The amino acid content of Tempe from local soybeans is higher than the amino acid content of tempe from black and imported soybeans. This may influence the amino acids or peptides’ functional properties, such as antihypertensive and antimicrobial properties. Continuous research in vitro and in vivo should be conducted to explore the functional properties of Tempe flour from local soybean.
Physicochemical and sensory characteristics of cascara syrup with the addition of lemon (Citrus limon) extract
Authors: Arpi N , Muzaifa M , Andini R , Widayat H P , Nilda C , Nisa F 
Published: May 2023

Abstract
Cascara is a drink made from dried coffee cherry skin that has the potential aspects to be further developed into syrup. The processing of cascara syrup with the addition of lemon (Citrus limon) is expected to produce a preferred syrup. This study aims to determine the physicochemical and sensory characteristics of cascara syrup with the addition of lemon extract. This study used a factorial Completely Randomized Design (CRD) with 2 factors, the concentration of cascara extract (C1 = 20% and C2 = 25%) and lemon extract (L1 = 0%, L2 = 3% and L3 = 5%). The parameter analyzed were pH, total soluble solid (TSS), total fenol, vitamin C and hedonic taste. The results showed that the addition of lemon affects the physicochemical and sensory characteristics of the cascara syrup produced. The higher cascara extract added, the total soluble solid of cascara syrup produced will be increased. The more lemons added, vitamin C content and the hedonic taste also increase, but pH value decreased. The best treatment was obtained from cascara syrup with 25% cascara extract and 5% lemon extract (C2L3) with a pH value of 3.91; total soluble solid 4.89 °Brix; vitamin C 10.83 mg/100g; total phenol 31.62 mg/ml and hedonic taste 3.72 (like).
The minimum inhibitory concentrations (MICs) of four types of honey against several bacteria
Authors: Suhartatik N , Karyantina M , Lestari E 
Published: May 2023

AbstractHoney is a natural animal-derived product from flower nectar. Honey’s flavonoid, organic acid, and phenolic contents may function as natural antioxidants and antimicrobials. Previous findings showed that adding honey into avocado juice still leaves total contamination in a relatively high amount. This research aimed to determine the minimum inhibitory concentrations (MICs) of four types of honey against several test bacteria. The research employed the completely randomized design (CRD), with the first factor being the types of honey, including the honey produced byApis melliferafrom the nectar of wildflowers (AMBL), the honey produced byApis dorsata(AD), the honey produced byApis melliferafrom the nectar of kapok flowers (Ceiba pentandra) (AMBR), and the honey produced byTrigonasp. (TG). The second factor was the types of test bacteria, includingEscherichia coli, Salmonella typhi, andStaphylococcus aureus. The MICs were determined using the modified Kirby-Bauer method. The honey was also tested for its antioxidant ability, total titratable acidity, pH, and sugar. The MICs of the AMBL and AMBR honey againstE. coli, S. Typhi, andS. aureuswas 50% (v/v), the MIC of the AD honey againstE. coliandS. typhiwas 6.25% (v/v), the MIC of the AD honey againstS. aureuswas 12.5% (v/v), the MIC of the TG honey againstE. coliandS. aureuswas 12.5% (v/v). The MIC of the TG honey againstS. typhiwas 6.25% (v/v). The highest antioxidant activity was obtained from the TG honey (49% RSA DPPH).
A Study of Microbiological Contamination Potential in Red Guava Juice Products (Psidium guajava l.) in Surakarta City
Authors: Mustofa Akhmad , Astuti Beti Cahyaning , Yuliastuti Eko , Fatmawati Apriyanti Puja , Suhartatik Nanik 
Published: May 2023

Abstract
Red guava juice is one of the fruit juice favorites in Surakarta. Consuming red guava juice is believed to improve the body’s immunity. Fruit juice consumption is part of a healthy life habit. With a change in life habits now increased, a great number of fruit juice sellers along the streets of Surakarta City. This research aimed to investigate potential microbiological contaminations in the red guava juice products sold in Surakarta City. This research involved red guava juice sampling and analysis for total plate count (TPC), total coliform count, total Staphylococcus count, and total Salmonella-Shigella count. The results showed that the levels of contamination in the red guava juice samples were relatively high. The following results were obtained from the red guava juice samples: TPC between 3.29 ± 4.65 and 8.88 ± 0.22 log CFU/ml; total coliform count between 1.54 ± 2.18 and 4.57 ± 0.21 log CFU/ml; total Staphylococcus count between 3.82 ± 0.47 and 7.18 ± 0.21 log CFU/ml; and total Salmonella-Shigella count between 1.41 ± 1.99 and 4.76 ± 0.08 log CFU/ml. By and large it can be said that the red guava juice products sold in Surakarta City had yet to meet the standard for consumption and that it is important for the government to take an immediate measure to address this issue.
The Effect of Citric Acid Addition on Physicochemical and Organoleptic Characteristics of Young Coconut Meat (Cocos Nucifera, L.) and Butterfly Pea (Clitoria Ternatea) Sheet Jam.
Authors: Yenrina Rina , Novelina  , Putra Dava Perdana 
Published: May 2023

Abstract
Sheet jam is a modification of jam with the characteristics of a sheet, sweet and not sticky. This research aimed to know the effect of adding citric acid on the physicochemical and organoleptic properties of young coconut meat and butterfly pea sheet jam. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. Data were statistically analyzed using ANOVA and Duncan’s new multiple range tests (DNMRT) at a 5% significance level. The treatment in this research was adding citric acid at 0%, 0.4%, 0.6%, and 0.8% of the total materials. The results showed that the addition of citric acid to young coconut meat and butterfly pea sheet jam had a significant effect on water content, ash content, pH value, water activity, folding test, colour analysis, antioxidant activity, anthocyanin content, sugar content, total dissolved solids, total plate number, and sensory characteristic. Citric acid can be added to produce young coconut meat and butterfly pea sheet jam.
Preliminary Study of Seaweed-Base Irradiated Food
Authors: Kadir I , Benita A M , Pratama I M , Lasmawati D 
Published: May 2023

Abstract
Research has been carried out on seaweed-based irradiated functional food ingredients (carrageenan and alginate). This research aimed to determine and analyze the effect of irradiation on the Physico-chemical and microbiological quality of seaweed-based food ingredients. Sample preparation was carried out by preparing carrageenan and alginate flour, then packaged and irradiated with gamma rays at doses of 3, 5, and 7 kGy (0 kGy as control). Samples were stored at room temperature immediately after irradiation and then tested for Physico-chemical properties (moisture content, pH, water activity (aw), protein content, ash content, and viscosity) and microbiological properties (total aerobic microbes, total coliform, total molds and yeast). The results showed that the radiation dose of 3-7 kGy was effectively improved the hygienic quality of seaweed-based functional food (carrageenan and alginate) and optimum at a dose of 5-7 kGy, without changing the water content, pH, and aw. Meanwhile, the viscosity of the material increases with increasing radiation dose.
Materials clustering of Soto Sokaraja as an effort to accelerate halal certification
Authors: Hidayat Hety Handayani , Wijayanti Nur , Situmorang Sawitania Christiany Dwi Utami Boru 
Published: May 2023

Abstract
Soto Sokaraja is made from various types of raw materials. Consequently, SMEs difficult to implementing a halal assurance system in order to obtain halal certificate. Therefore, this study was conducted to cluster the raw material of Soto Sokaraja with K-means. In this study, 35 materials were identified in the manufacture of Soto Sokaraja which included raw materials, auxiliary/additional materials and packaging materials. However, there are only 5 materials (14.28%) that have been halal certified. The results of the clustering of materials that have not been certified halal are 20% including the cluster of critical materials and 80% of non-critical materials. This is valid and in accordance with the LPPOM MUI critical material identification guidelines. With the results of this clustering, it can make it easier for SMEs to focus on critical materials to suit the implementation of the halal product assurance system, thereby speeding up the process of applying for halal certification.
Isolation and identification of protease producing bacteria from belacan depik, a traditional fermented fish of the Gayo tribe
Authors: Muzaifa M , Murlida E , Nilda C , Rozali Z F , Rahmi F 
Published: May 2023

Abstract

Belacan depik is one of typical fermented fish product of the Gayo people. As a fermented product, scientific studies on microorganisms are still very limited. This study aims to isolate, characterize and identify bacteria from belacan depik especially those that capable of breaking down protein. This research is an exploratory research with implementation stages including the manufacture of belacan depik, isolation and characterization of bacteria, screening of protease producing bacteria and molecular identification. Four pure isolates were obtained at the isolation stage with varying morphological and biochemical characteristics. The screening results showed that only two isolates were able to break down the protein which was indicated by the formation of a halo zone during the test. These two bacteria were identified molecularly as Bacillus subtilis strain JS32V and Staphylococcus hominis strain OsEnb_ALM_C9. These two isolates need further confirmation of their ability as starters in improving the quality of belacan depik.
In Vivo Evaluation Of Antioxidant Activity Of Flavonoid Glycoside Extract FromTamarillo (Solanum betaceum Cav)
Authors: Astiti Asih I.A.R. , Manuaba I.B.P. , Berata Ketut , Rita Wiwik Susanah , Suirta Wayan 
Published: May 2023

Abstract
The tamarillo fruit is thought to have strong antioxidant properties and includes vitamins and other nutrients vital to human health. A randomized posttest-only control group design was used in the experimental trial, which tested 24 Wistar rats. After ethanol and flavonoid glycoside extract was administered, Cu-ZnSOD expression was dramatically increased, and the MDA concentration was markedly decreased. Rats with the highest levels of physical activity received an oral dose of a flavonoid glycoside extract, boosted Cu, ZnSOD expression, and lowered MDA levels in the liver tissue. The findings showed that flavonoid glycoside extract’s antioxidants could maintain Cu, ZnSOD levels in the rat liver with maximum physical activity. According to the findings of this study, it can be said that in contrast to CuZnSOD expression and MDA content in Wistar rat liver tissue that did not receive flavonoid glycoside extract, flavonoid glycoside extract from tamarillo was much more able to increase CuZnSOD expression and decrease MDA content.
Black Mangrove Powder Extracts with Variation of Temperature and Length of Time using Ultrasound-Assisted Extraction (UAE)
Authors: Haslina H , Larasati D , Sani E Y , Nazir N , Sudjatinah  
Published: May 2023

AbstractBlack mangrove fruit, which is often found in mangrove forest regions of Indonesia, is one source of natural antioxidants that has the potential to be utilized as raw material for functional foods. This investigation focused on black mangrove powder extracts' chemical and phytochemical contents using an ultrasonic-assisted extraction technique. 70% ethanol was used as a solvent for the extraction process. Temperature and extraction time were the two treatments used in this study. A1=30°C, A2=35°C, and A3=40°C for the extraction temperatures, and B1=15 minutes, B2=20 minutes, and B3=25 minutes for the extraction times. Total phenol, total flavonoid, tannin, vitamin C, and antioxidant activity were among the test’s parameters. This research used a Randomized Block Design (RBD) with two components and three replications. Furthermore. To identify the ideal concentration of black mangrove powder extracts, the data were statistically evaluated using ANOVA at a significance level of 95%, and then processed using DX13.0® Software’s Response Surface Methodology (RSM) Optimal Custom Design tool. The ideal circumstances were attained at a temperature of 50°C for 10 minutes, with a desirability value of 0.80. It is anticipated that the best option will result in a yield of 38.34%. nutritional breakdown: crude fibers at 1.88%, ash at 0.33%, fat at 1.332%, protein at 4.40%, and water at 9.17%. and phytochemical components, including tannins (0.11%), total phenols (1778.07 g GAE/g), flavonoids (92.11 g GAE/g), vitamin C (5.84 mg), and antioxidant activity (43.33%). This research suggests that the conversion of black mangroves into nutrient-rich products has an increase in added value and has potential nutritional and phytochemical contents.
Application of Gamma Irradiation in Dried Cocoa (Theobroma Cacao L.) Seeds Physico-Chemical Properties
Authors: Kadir I , Tanhindarto R P , Widyastuti H , Pratama I M , Lasmawati D 
Published: May 2023

Abstract
A preliminary study has been conducted on the Physicochemical properties of irradiated cocoa beans. Polyethylene (PE) plastic was used to pack dried cocoa beans. After that, samples were vacuumed and irradiated using the gamma rays at the levels dose of 2 kGy, 4 kGy, and 6 kGy as well as non-irradiated used as control. Physico-chemical properties were tested, including water content, pH, water activity (Aw), protein, fat, and polyphenols of irradiated cocoa beans, immediately after the irradiation process. The examination results revealed that moderate doses of 2 kGy up to 6 kGy did not affect the moisture content, pH, water activity (Aw), protein, and fat content of cocoa beans, whereas the polyphenol content tends to increase. Therefore, the moderate levels dose of irradiation 2 kGy up to 6 kGy can maintain the quality of cocoa beans such as moisture content, pH, water activity (Aw) as well as protein and fat content, whereas polyphenols content was increased. Further investigation is needed on the effect of gamma irradiation on the physicochemical properties of other cocoa beans and the microbiological properties and storage time.
Antioxidant activity and phytochemical compositions of Mucuna pruriens L. in different conditions of time and temperature extraction
Authors: Diniyah Nurud , Bulgis Umi Malikal , Novi Marchianti Ancah Caesarina 
Published: May 2023

Abstract

Mucuna pruriens L. is a type of legume with high total phenolic and flavonoid compounds and may be a source of antioxidants. Bioactive and chemical components contained in velvet beans were obtained through maceration. Temperature and time of extraction were needed to obtain the optimal extract. The present study aims to explore temperature (30-60°C) and time (120-360 minutes) of the extraction effects on total phenol compounds (TPC), total flavonoid compounds (TFC), total tannin compounds (TTC), and the antioxidant capacity: 1, 1-diphenyl-2-picrylhydrazyl radical - scavenging activity (DPPH-RSA), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical - scavenging activity (ABTS+-RSA), and ferric reducing antioxidant power (FRAP) of velvet beans using double factor experiments approach. All of the studies extraction conditions indicated a significant effect (p < 0.05) on yield, TPC, TFC, TTC, DPPH-RSA, ABTS+-RSA, and FRAP. These results pointed that velvet beans extract for 60°C at 360 minutes was the highest content of TPC, TFC, and TTC were obtained with values of 41.78 mg GAE/g, 309,65 mg QE/g, and 237,13 mg TAE/g. The antioxidant capacity was 38.15 mg AAEAC/g on DPPH-RSA, 6.36 mg AAEAC/g on ABTS+-RSA, and 35.06 mM FE2+ /g on FRAP.
Utilization of pruning leaves of coffee plants as a functional drink
Authors: Khamidah Aniswatul , Syafitri W. , Handoko H. , Pratomo A.G. , Zubaidi T. , Fauziah L , Daroini P.B. , Astuti D.W. , Nuarie L.R.B. , Susanti I. , Jumadi J. , Supriyanto S. , Abdurrahman A. M. 
Published: May 2023

Abstract
Pruning at coffee plants is very important to maintain productivity, growing optimal, healthy and continuous. During pruning, a lot of coffee leaves are wasted whereas coffee leaves contain bioactive compounds that can be used as a drink that tastes almost like coffee beans. The purpose of this research is to determine the influence of the type of leaf (location of the leaf on the branch) and the processing technique on the resulting coffee leaf drink. This research was conducted at Trenggalek from April to May 2020. This research used a factorial Randomized Block Design, with 2 factors, A = Type of Leaf [A1 = Top of the first leaf to the third below it ; A2 = fourth leaf to eighth (counted after the top of the leaf)]; B = Processing method, [B1 = Fermentation, B2 = Roasting (non-fermentation), B3 = Fresh processing]. Based on the panelist’s assessment, the most preferred coffee leaf drink is a made from the first leaves (starting from the top to the third leaves below it) through the fermentation process (treatment A1B1). In this treatment, the color’s value at 4.00 (like); flavors at 3,500 (likes); turbidity level 3.625 (likes); aroma 3,625 (likes) and overall parameters 3,750 (likes). This treatment produces a red drink color (typical of tea), a pleasant taste that is not too bitter, a distinctive aroma of tea and the appropriate level of turbidity (typical of tea). The results of the phytochemical screening for samples of dried coffee leaves showed that these coffee leaves contain flavonoids, tannins and saponins. Caffeine content of dry coffee leaves is 1.4%; Polyphenol content of 9.5% and antioxidants of 75.611%.
The percentages of chlorophyll, flavonoids, dietary fibre, and water content in cyclea barbata, premna oblongata miq, and cocculus orbiculatus leaves
Authors: Suharyo Seno , Handayani Iryan Dwi , Wahjoerini  
Published: May 2023

Abstract
Some plants whose leaves can be made into green grass jelly are Cyclea barbata (Cincau rambat bulu), Premna oblongata Miq (Cincau perdu), and Cocculus orbiculatus (Cincau jelly). However, the percentage of the content contained in each plant leaf is not necessarily the same. This study aims to determine the percentage of chlorophyll, flavonoids, dietary fibre, and water content from these three fresh leaves planted by researchers in Semarang. The analysis of chlorophyll content using spectrophotometry method with a 663 nm and 645 nm wavelength. The analysis of flavonoid content using the spectrophotometry method with a 420 nm wavelength. The study of dietary fibre content using the multienzyme method. And the analysis of water content using the heating method. Cyclea barbata leaves have the highest chlorophyll (9.806%) and flavonoids (0.1054%) content of all, while Premna oblongata Miq leaves have the highest water content (79.3370%) and dietary fibre (12.5125%) content of all.
Antibacterial Efficacy of Susu Banana (Musa paradisiaca L.) Peel Methanol Extract and The Total Contents of Flavonoid and Phenolic Compounds
Authors: Rita W S , Swantara I M D , Asih I A R A , Damayanti N L Y 
Published: May 2023

Abstract
Banana peels contain antimicrobial properties. The objectives of this study are to determine the antibacterial efficacy of the methanol extract of susu banana peels and to quantify the total amount of phenolic and flavonoid components present. Maceration techniques were used for the extraction. The agar diffusion method was applied to determine antibacterial efficacy. The UV-Vis Spectrophotometry technique was performed to determine the amounts of phenolic and flavonoid. S. aureus and E. coli were severely inhibited by the methanol extract. With an increase in extract concentration, the antibacterial activity increased. The Minimum Bactericidal Concentration (MBC) was 4 and 15%, but the Minimum Inhibitory Concentration (MIC) was 3 and 10%, respectively. The methanol extract had a total of 1883,73 mg QE/100 g extracts of flavonoids and 273,09 mg GAE/100 g extracts of phenolics, respectively.
Morphology and Decomposing Ability of Composite Bioplastic Carrageenan In Water And Soil
Authors: Djonaedi Emmidia , Yuniarti Endang , Kartika Rachmah N , Indah Kenanga , Ariq Nafi’ah , Asni N 
Published: May 2023

Abstract
Bioplastic should have the capability to dissolve in water and decompose in soil. However, bioplastics sold in the market need time to release their natural ingredients in water and soil. While bioplastics were made by mixing organic and inorganic materials to enhance their durability, they also increase the difficulty of decomposing in soil and water. Composite Bioplastic from carrageenan, Poly Vinyl Alcohol, and adding TiO2 must be researched to ensure bioplastic and its composites are easily assimilated with microorganisms in water and soil. This research uses two characteristics of water (neutral water and alkali water) and two characteristics of soil (neutral soiland compost from leftovers) as a decomposing media. Afterward eight days of observation in decomposing media, it is found that bioplastic from carrageenan + PVA and carrageenan + TiO2 lost almost 100% decompose in mixed soil. In contrast, the marketable bioplastic only 20% lost its weight. The surface structures immersed in various solutions are not significantly different from the initial look. Both composite bioplastics from carrageenan and marketable bioplastic enhance its weight while soaking in distillate water for two hours. The most significant water absorption is composite bioplastic from carrageenan with Polyvinyl Alcohol. Composite bioplastic from Carrageenan was also partially soluble within 8 days of immersion, and the biggest percentage of solubility test was bioplastic with an acid solution.