bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dietetic Food Products Based on Pumpkin Flour (Curcuma Moschata)
Authors: Mardiah  , Jumiono A , Widowati S , Fitrilia T , Kaniawatii R , Indriyani D P 
Published: June 2022

Abstract
The general objective of this research is to develop food diversification based on pumpkin flour to increase food security. Pumpkin contains an active component ie - carotene which has potential as a raw material for making diet food formulas for infants, elderly and people with degenerative diseases. The formula used in the development of diet foods is based on applicable standard methods (Ministry of Health and FAO). Elderly food products were made from pumpkin flour, soybean flour, skim milk, and sucralose sugar in the form of porridge. The best instant pumpkin porridge formula has the characteristics of bulk density 0.6235 g/mL, rehydration time 57 seconds, contains 4.98% water, 5.81% ash, 5.90% fat, 10.77 % protein, 8.10% crude fiber, 62.44% carbohydrates, and 3673.06 g/g-carotene. Dietetic products for diabetics were pumkin noodles with addition of glucomannan as a binder and palm sago starch. The selected pumkin noodle product was made from treatment of pumpkin flour and palm sago starch with a ratio of 30:70. The selected treatment pumkin noodles had physical characteristics, namely the value of hardness 530.25 gf, adhesiveness 0.62 gf and elasticity 0.76 mm. This product contains 57.75% water, 1.44% ash, 6.87% protein, 392.15 g/g-carotene and 563.214 ppm antioxidant activity.
Physico-Chemical and Organoleptic Characteristics of Gluten-Free Cake with the Addition of Porang Flour
Authors: Sunarmani  , Haliza W , Herawati H 
Published: June 2022

Abstract
Gluten-free products are developed to produce products that are needed by special segments, namely people with celiac diseases and autism. Cake has been known as a patisserie product that has a sweet taste, with a soft and fluffy texture. The absence of gluten in non-wheat flour is one of the obstacles in the development of gluten-free cakes. Porang flour contains glucomannan which is a hydrocolloid that is widely used as a stabilizer and gelling agent in the food industry. This study aims to determine the effect of using porang flour on the physicochemical and organoleptic characteristics of gluten-free cake. The study was arranged in a completely randomized design with treatment of 1%, 2%, and 3% porang flour that compared to the control (without porang flour) and cake made from wheat flour. The results showed that the treatment had a significantly effect on product characteristics. Cake with the addition of 1% porang flour had the highest average level of general acceptance, namely 3.72 (likes) by the panelists, equivalent to the general acceptance level of wheat flour cake (3.72). The cake has a moisture content of 23.137%; ash content 0.877%; fat 20.033%; protein 4,533%, carbohydrate 51,420% and energy 404,113%.
Nanoencapsulation Edible Bird Nest (collocalia sp.) Fragment by Modified Corn Starch and Maltodextrin
Authors: Belgis M , Yapceh V A , Dewandari K T 
Published: June 2022

Abstract
Edible Bird Nest Fragments (EBNF) have high levels of bioactive compounds as antioxidants. In the form of hydrolyzate nanocapsules, it will be able to increase the antioxidant activity of protecting the active compounds in the capsules and more stable. The purpose of this study were to determine the antioxidant activity of nanocapsules with the powder as core material compared to protein hydrolyzate and to determine the best encapsulant composition. This study were used two factors, including the material type and ratio coating material. The material were EBNF protein hydrolyzate and EBNF powder. The ratio of the coating materials were modified corn starch and maltodextrin (25%:75%, 50%:50%, 75%:25%). Several parameters were observed including yield, encapsulation efficiency, antioxidant activity, size and distribution of nanocapsules, and morphology of nanocapsules. The best formulation was obtained from the core material of EBNF hydrolyzate with 75% modified corn starch and 25% maltodextrin encapsulation. The best formulation has nano encapsulated characteristics with a yield of 14.07%, encapsulation efficiency of 78.17%, the antioxidant activity of 54.66%, the lowest polydispersity index value (0.69), and spherical morphology, smooth surface with slight depressions (near perfect). Further, these characteristics represent that nanocapsule EBNF hydrolysate is a promising food additive.
Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models
Authors: Setyawan N , Clarissa  , Purwani E Y , Budiyanto A 
Published: June 2022

Abstract
Cassava, rice, sorghum, and sago flour can be mixed into composite flour. The properties of composite flour easily absorb water, so it is necessary to know the isotherm sorption through various models, such as Brunauer-Emmet-Teller (BET), Oswin, Hasley, Henderson, Caurie, Chen-Clayton and Guggenheim, Anderson, and Boer (GAB). Information on the sorption properties of foods is of great importance in food dehydration, especially in the quantitative approach to predicting the shelf life of dried foods such as flour. This research aims to determine the sorption isotherms of composite flour experimentally and evaluate the suitability of various mathematical models for fitting the isotherms. Samples were stored at 28 ± 2 ° C with various water activity conditions (aw 0.05-0.97). The results showed that the moisture sorption isotherm of composite flour followed the sigmoid type II behavior frequently found in dry food products. The behavior of composite flour (Formula A and C) equilibrium moisture in the study was satisfactorily described by means of the moisture sorption isotherm of Oswin model with MRD value respectively is 5.64 and 4.93. While the behavior equilibrium moisture for other flour (Formula B and D) was precisely depicted by means of the moisture sorption isotherm of Chen Clayton model with MRD value respectively is 5.08 and 3.39.
Effect of Curcuma Extract and Surfactant Concentration on o/w Curcuma Extract Nanoemulsion Characteristics
Authors: Harimurti N , Agustinisari I , Hoerudin  
Published: June 2022

Abstract
Curcuma extract contains curcumin, which is known to have antiinflammation, anti-tumor and anti-microbial properties. Curcumin has relatively a low bioavailability and bioactivity since it is poorly water-soluble and easily degraded during digestion. The objective of this study was to investigate the effect of curcuma extract and surfactant concentration on the nanoemulsion characteristics of curcuma extract dispersed in red palm oil. Experiment was conducted using Response Surface method, by examining two factors: temulawak extract concentration (the lower limit: 2%, the upper limit: 5%), and surfactant (Tween 20 and Tween 80) concentration (the lower limit: 1%, upper: 2%). Nanoemulsion was produced using a high pressure homogenizer (1500psi, 7 cycles). Results showed that nanoemulsion with 5.94 % curcuma extract, 1.5 % tween 80, and 1.5% tween 20 had the best nanoemulsion stability (99 %), with droplet size of 74.7 nm and Polydispersity index (PDI) value 0.272. Both nanoemulsion stability and droplet size were significantly influenced by curcuma extract concentration. The results will be useful for designing effective nanoemulsion delivery systems for curcuma extract and other lipophilic bioactives for food, beverage, and pharmaceutical applications.
Production of Clove Oil Nanoemulsion Using Whey Protein- Maltodextrin Conjugates and Chitosan
Authors: Agustinisari I , Harimurti N 
Published: June 2022

Abstract
Clove oil has benefits for both food and pharmaceutical purposes. However its use is limited due to several properties such as susceptibility to oxidation, poor water solubility, react with other components, and toxic at high concentration. The limitation of its usage can be overcome through emulsion technology. Therefore, this study aims to obtain clove oil nanoemulsion through preparation using whey protein-maltodextrin conjugates. These conjugates act as an emulsifier and a first layer, meanwhile chitosan as a stabilizer and also a second layer. The formulation used different chitosan concentrations, at 0.2, 0.4, and 0.6%, then processed using High-Pressure Homogenizer (HPH) in 3 and 5 cycles. The result showed that the concentration of chitosan and the number of HPH cycles affected the clove oil emulsion performance. Furthermore, the formulation using 0.6% chitosan concentration and 5 cycles of HPH produced the best clove oil nanoemulsion in droplet size, polydispersity index, and zeta potential were 147.5, 0.214, and -52.4, respectively. The results of this study provide information on the potential of emulsion formulations using WPM conjugate and chitosan to produce clove oil nanoemulsions that can be utilized in food and pharmaceutical products.
Family Characteristics and Anemia in Relation to Preference and Food Variety in Infant Complementary Food
Authors: Latifah L , Riyanto S 
Published: June 2022

Abstract
After exclusive breastfeeding periods (6 months), complementary food becomes critical for infant health. To identify the preference and food variety in homemade complementary food, and correlate it with family characteristics and anemia in infant, we conducted a cross-sectional studies. Participants were 51 pairs of infants (6-10 months old) and their mothers in Magelang regency, Central Java, Indonesia. Questionnaires on family characteristics and complimentary food were used. Infant Haemoglobin (Hb) levels measured. This study showed, most mothers selected homemade (64.7%). Almost all infant had anemia (93.9%) and low variation in homemade complementary food (87.9%). The food ingredients used were dominated by rice (72.7%) and vegetables (84.8%). Tubers (3%), nuts (3%), and animal protein sources (15.5%) were least selected. Parental characteristics were not related to the instant or homemade preference (p> 0.05). Higher maternal age (r=0.38; p<0.05) and more food ingredients in homemade complementary food (r=0.92; p<0.05) related to higher Hb level. Since more food ingredients related to lower risk of anemia, enhancing complementary food variation in 6-12 months infant is urgently required. Education for families to assure nutritional sufficiency on 6-12 months infant complementary foods should be easy to access and relevant to the availability of local food ingredients
Physical, milling quality and physicochemical characteristics of local rice cultivars from South Kalimantan, Indonesia
Authors: Indrasari S D , Apriyati E , Purwaningsih H , Ardhiyanti S D , Kusbiantoro B , Wening R H , Usyati N 
Published: June 2022

Abstract
Currently, local rice cultivars have not been used optimally and often experience extinction.The purpose of this study is to examine the physical quality, milling quality and physicochemical characteristics of several local rice cultivars from South Kalimantan. The research materials were obtained from plantings in the Sukamandi experimental field, where the seeds came from farmers in South Kalimantan and the quality examination are carried out at Rice Quality Laboratory in Indonesian Center for Rice Research (ICRR). The results are compared to the paddy Indonesian National Standard (INS) No. 0224-1987/SPI-TAN / 01/01/1993 and to INS of rice No 6128:2020. The examination results indicated that in general, all cultivars have met the criteria for the physical quality parameters of Indonesian National Standard (INS) of paddy. Based on the milling quality, the Kencana Baliman cultivar had the highest percentage of brown rice (BR) (79.95%), milled rice (MR) (70.04%) and head rice (HR) (93.69%), and vice versa had the lowest percentage of broken rice (6.10%) and groats (0.22%). Based on the physical, milling quality and physicochemical characteristic, the Kencana Baliman cultivar can be used as a parent in crossing the formation of new varieties and or released as new superior varieties.
Physicochemical and Antioxidant Properties of Three Varieties of Indonesian Black Rice
Authors: Putri D P , Astuti M , Hastuti P 
Published: June 2022

AbstractRice(Oryza sativaL.) is a main food which is consumed by the citizens of the world, especially Asia. Along with the development of science and technology, the function of rice is not only as a staple food but it also has a health function because it has a high content of minerals, phenolic compounds and antioxidant activity. Based on the color, the rice is divided into several categories such as red, green, black, and white showing the anthocyanin composition contained therein. The purpose of this study was to determine physicochemical and antioxidant properties of three varieties of Indonesian black rice. Rice used in this study includes Melik Java, Cempo Ireng, and Toraja variety. The parameters observed were chemical characteristic, color intensity, total anthocyanin content, total phenolic content,antioxidant activity with DPPH radical scavenging ability and FRAP method.. The data analysis in this study was statistically tested using analysis of variance ANOVA using SPSS. The result showed that amylose content in the three black rice shows different amounts, the highest being Cempo Ireng (44.18%), followed by Melik (30.35%) and Toraja (24.55%). Toraja black rice has a color that was significantly darker than Melik Java and Cempo Ireng. Toraja was a black rice variety that contains the highest total anthocyanins (135.07 mg/100g) andtotal phenolic (2.11 mgGAE/g) compared to Melik Java and Cempo Ireng. Antioxidant activity of Toraja and Melik Java black rice was significantly higher than Cempo Ireng black rice.
Discrimination between normal coffee beans and peaberries using excitation-emission matrix measured by a hand-held optical system
Authors: Naito H , Suhandy D , Morio Y , Murakami K 
Published: June 2022

Abstract
A method to discriminate between green peaberry beans and normal beans was developed using an excitation and emission spectrometer that can be used to construct a simple optical system to save farm workers' labor. The excitation and emission matrix were obtained in the wavelength range of 300 - 800 nm using a hand-held spectrophotometer combined with a diffraction grating and a diode array. Light sources of 300, 375 nm were used to excite the samples by light-emitting diodes. The acquired spectral information was used to classify the coffee samples into peaberry and normal coffee using the chemometric method of partial least squares discriminant analysis (PLS-DA). The results showed that all coffee samples were discriminated as corresponding classes by PLS-DA. In the PLS-DA model, investigation of the main wavelengths contributing to classification using all sample VIP showed that excitation/emission wavelengths at 300/470, 300/670 375/470, 375/670 nm are important for coffee type determination. These wavelengths were closely related to the excitation-emission wavelengths of several important chemical components in raw coffee beans (caffeine, caffeic acid, and chlorogenic acid (CGA), tocopherol). These results will be useful as basic knowledge to contribute to the labor-saving and automation of coffee bean sorting in the future.
Rapid authentication of stingless bees (Heterotrigona itama) honey by UV spectroscopy and hierarchical cluster analysis
Authors: Suhandy D , Yulia M , Kusumiyati  
Published: June 2022

Abstract
The price of stingless bee (Heterotrigona itama) honey is almost twice higher than the one produced by a non-stingless bee (Apis mellifera) due to its limited production and high content of polyphenol and flavonoids compounds. However, in the market, the authentication of stingless bees and non-stingless bees honey becomes difficult due to the similarity in the color of honey and its sugar content. In this research, we propose a simple analytical approach by combining ultraviolet (UV) spectroscopy and hierarchical cluster analysis (HCA) for discrimination between stingless and non-stingless bee honey. Fifty samples of monofloral stingless bee (Heterotrigona itama) honey and non-stingless bee (Apis mellifera) honey from Acacia mangium was used. The samples were diluted with a distilled water at a proportion of 1:30 (volume/volume). The spectral data were acquired in the range of 190-1100 nm using a benchtop UV-Vis spectrometer with fast scanning mode. The HCA was applied for selected preprocessed spectral data in the range of 230-400 nm. The result shows that HCA could be effective to discriminate between stingless and non-stingless bee honey. Shortly, it is expected to realize the simple and quick analytical method to authenticate stingless bee honey based on UV spectroscopy and the HCA method.
Identification of Volatile Compounds in Several Parts of Abiu (Pouteria Caimito)
Authors: Arif A B , Susanto S , Matra D D , Widayanti S M 
Published: June 2022

Abstract
Abiu (Pouteria caimito) is one of the exotic plants native to the Amazon and has been introduced in Indonesia. Abiu has contained beneficial compounds for health. Therefore, the hexane extract from several parts of abiu were identified for its volatile compound content. The study used 6 (six) parts of abiu plant, i.e. shoot leaves, mature leaves, unripe fruit, ripe fruit pulp, ripe fruit peel and abiu seed. The contents of volatile compounds were determined using gas chromatography mass spectrometry (GCMS). The results showed that the volatile compounds in abiu leaves tended to be dominated by compounds that acted for plant protection (capsaicin and 1-fluoro dodecane). The volatile compounds in unripe fruit consisted 5-hydroxy-4-methyl-6-hepten-3-one, methylcyclopentane, 2-hexenal and 3-hexanol compounds. In ripe fruit pulp, it were identified ketones, aldehydes (hexanal and 2-hexenal), and alcohol (3-hexanol) were identified. These compounds are related to the aroma in the ripening process of abiu fruit. The volatile compounds identified in abiu fruit peel were aldehyde compounds (2-hexenal and 2-propenal) and capsaicin, which are also related to aroma and fruit protection.
Antimicrobial Activity of Coconut Water Vinegar Powder to Staphylococcus aureus, Escherichia coli and Candida albicans
Authors: Miskiyah  , Juniawati  , Hidayati I 
Published: June 2022

Abstract
Vinegar powder is made from coconut water vinegar, then dried using a spray dryer with maltodextrin as a filler. Antimicrobial activity of coconut water vinegar was known can inhibit Staphylococcus aureus, Escherichia coli growth, but there was no publication for Candida albicans. Powdered processing may cause antimicrobial activity to decrease. This research was aimed to study the effect of powdered processing of coconut water vinegar on the antimicrobial activity of S.aureus, E.coli, and C. albicans. Antimicrobial assay was carried out by diffusion method (wells method) and Minimum inhibitory concentration (MIC) test was done by dilution method. The resulting study showed that the inhibitory diameter of coconut vinegar powder to S. aureus was 6.38 ± 0.18 mm, 9.38 ± 0.18 mm, and 11.39 ± 0.19 mm, respectively. While to E. coli was 5.87 ± 0.18 mm, 8.01 mm, and 10.27 ± 0.018 ± 0.035 mm, respectively. MIC of S. aureus vinegar powder was at 0.22% acetic acid concentration. While in E. coli at levels of acetic acid at 0.43%. The result showed that the vinegar powder has potential as an antibacterial to Gram-positive and Gram-negative, but not potential to C. albicans.
The functionality characteristic of the different formulas of nano-emulsion containing temulawak-red palm oil extract
Authors: Haliza Winda , Harimurti Niken 
Published: June 2022

Abstract
Temulawak or Curcuma xanthorrhiza Roxb is usually used as traditional medicine (herbal medicine) by the community. Temulawak has antioxidant, anticancer, antihyperglycemic, anti-inflammatory, hepatoprotective and gastroprotective properties. Its application in functional foods is often limited by its low solubility and bioavailability in aqueous media. Nanoemulsion was made to improve the stability and bioavailability of Temulawak. Preparation of nano-emulsion was used high-pressure homogenization method. Temulawak extract in 10% red oil combined with Tween 20 and Tween 80 at a pressure of 1500 psi follows seven homogenization cycles. This method could produce nano-emulsion with the particle droplet below 150 nm. The antioxidant activity of temulawak extract nano-emulsion was 567.69 - 1324.62 ppm (AAE). The nano-emulsion preparation of temulawak extract was stable at 40°C storage, and its solubility increased (>90%). The in vitro bioaccessibility of temulawak extract nano-emulsion ranges from 23 to 98%. The optimum formula was produced with the concentration of 5% temulawak extract, 1% Tween 80, 2% Tween 20, with bioaccessibility of 98%. The optimum formula was tested in vivo bioavailability on white male rats with Spraque Dawley strain. The results showed that the nano-emulsion treatment had experienced faster elimination or metabolism than the temulawak extract. These results have important implications for effective delivery systems for bioactive compounds on temulawak.
Postharvest Standard Practices for Improving Cinnamon Quality Product in Kerinci
Authors: Izhar L , Hendri J 
Published: June 2022

Abstract
Cinnamon is one of the main plantation commodities, and a major source of Growth Domestic products from the agricultural sector in Kerinci Regency. One of the obstacles to obtaining an optimum price is the handling standard method for cinnamon products. Good Handling Practices cinnamon products essentially must be standard and suitable to market demand at optimal prices. The paper was aimed to describe post-harvest standard practices for improving cinnamon quality products in Kerinci. Research activities were carried out in Kerinci cinnamon production centers in 2018. The activity involved several related agencies and farmer groups. The stage of activities starts from on-farm field assessment, analysis of harvest and post-harvest handling, setting up adaptable product criteria for markets, laboratory analysis, FGD, and report/administration. The results showed that cinnamon bark as raw material was divided into three quality classes. First quality class is defined as the product has a dark brownish yellow color, sweet and spicy taste, moisture content under 12-14%, ash content below 5%, the essential oil yield of more than 2.5%, the limit of Enterobacteria microbial content is below 103 colonies g-1, and no contaminated with Salmonella sp. This result was support to formed SNI 8891: 2020