APPLICATION OF Spirulina platensis ON ICE CREAM AND SOFT CHEESE WITH RESPECT TO THEIR NUTRITIONAL AND SENSORY PERSPECTIVES

Application of Spirulina platensis (Gomont) Geitler into food product can be used for producing functional food and improve its nutritional value. However, some bioactive compounds containing in S. platensis are heat sensitive, therefore processing techniques need to be strictly considered. It is necessary to observe the application of S. platensis powder into different products of ice cream and soft cheese in which the application of S. platensis was in relatively low temperature to protect its bioactive compounds from damage. S. platensis contains approximately 55 % to 70% of protein and its utilization on food product can be expected to improve the nutritional value. Innovation technique to produce such kind of product should respect to its acceptance by panelist using sensory test. Therefore, the objective of this research was to find out maximum concentration of S. platensis that can be added to the product and acceptable based on sensory and physical properties point of view. Experimental design used in this research was Completely Randomized Design with three replications. Data were analyzed using ANOVA and followed by HSD–test. The results showed that addition of 1 % and 1.2 % S. platensis were considered as the best concentration for soft cheese and ice cream, respectively. Addition of S. platensis gave significant effect to protein, water, fat, β carotene and texture (soft cheese) and protein, total solid, fat and total sugar, overrun, melting point and sensory (ice cream).

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KUALITAS ES KRIM YOGHURT SINBIOTIK DENGAN VARIASI TEPUNG KOLANG-KALING (Arenga pinnata Merr.)

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i3.12582 ◽

2021 ◽

Vol 6 (3) ◽

Author(s):

Maria Magdalena Kurni Widyaningsih ◽

Ekawati Purwijantiningsih ◽

Yuliana Reni Swasti

Keyword(s):

Ice Cream ◽

Food Product ◽

Total Solid ◽

Melting Rate ◽

Water Soluble ◽

Soluble Fiber ◽

Palm Fruit ◽

Randomized Design ◽

Organoleptic Parameters

Kolang-kaling which is an endosperm of sugar palm fuit (Arenga pinnata Merr.) has relatively low nutritional content, but its fiber content such as Non-digestable Oligosaccharida (NDO) and galactomannan can be used as prebiotic candidate. The combination of the prebiotics and probiotics in a food product is called synbiotic. Synbiotic product in this research were presented in the form of synbiotic yoghurt ice cream. The purpose of this study was to determine the effect of sugar palm fruit (kolang-kaling) flour on the chemical, physical, microbiology and organoleptic quality of ice cream and determine the concentration of the most suitable flour to produce the best quality of ice cream. The design used was Completely Randomized Design with variation in the addition of the sugar palm fruit flour by 0 % (Control), 1,5 % (A), 3 % (B), and 4,5 % (C). The result of this study showed that the addition of kolang-kaling flour effected the overrun, melting rate, ash content, crude fiber, water soluble fiber, total solid, total titration acid, pH, and viability of lactic acid bacteria (LAB) in ice cream, but not exert a significantly different effect on fat and protein content. The symbiotic yoghurt ice cream with the addition of 1,5% kolang kaling flour has the best quality based on chemical, physical, microbiological and organoleptic parameters. Kolang-kaling merupakan endosperma buah aren (Arenga Pinnata Merr.) memiliki kandungan gizi yang relatif rendah, namun kandungan serat seperti oligosaccharida yang tidak dapat dicerna (NDO) dan galaktomanan bisa digunakan sebagai kandidat prebiotik. Kombinasi prebiotik dan probiotik dalam produk makanan disebut sinbiotik. Produk sinbiotik dalam penelitian ini dipresentasikan dalam bentuk es krim yoghurt sinbiotik. Penelitian ini bertujuan untuk menentukan pengaruh dari tepung kolang kaling terhadap kualitas es krim yoghurt sinbiotik berdasarkan sifat kimia, fisik, mikrobiologi dan organoleptik serta menentukan konsentrasi tepung kolang kaling yang paling cocok untuk menghasilkan es krim dengan kualitas terbaik. Rancangan percobaan menggunakan Rancangan Acak Lengkap dengan variasi penambahan tepung kolang kaling sebanyak 0% (Kontrol), 1,5% (A), 3% (B), dan 4,5% (C). Hasil penelitian menunjukkan bahwa penambahan tepung kolang kaling berpengaruh pada overrun, waktu leleh, kadar abu, serat kasar, serat larut air, total padatan terlarut, total asam titrasi, pH, dan viabilitas bakteri asam laktat (BAL) es krim, tetapi tidak menunjukkan perbedaan secara signifikan pada kandungan lemak dan protein. Es krim yoghurt sinbiotik dengan penambahan tepung kolang-kaling sebanyak 1,5 % menghasilkan kualitas yang paling baik berdasarkan parameter kimia, fisik, mikrobiologi, dan organoleptik.

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KAJIAN SIFAT ORGANOLEPTIK DAN DAYA TERIMA ES KRIM JALOR (JAMBU BIJI DAN SARI DAUN KELOR)

Jurnal Gizi Prima ◽

10.32807/jgp.v4i1.128 ◽

2019 ◽

Vol 4 (1) ◽

pp. 47

Author(s):

Nadya Natasya

Keyword(s):

Adolescent Girls ◽

Experimental Research ◽

Young Women ◽

Leaf Extract ◽

Ice Cream ◽

Food Product ◽

Acceptance Test ◽

Randomized Design ◽

Completely Randomized Design ◽

Moringa Leaf Extract

Background: Young women generally have characteristics of unhealthy meal habits and many of them lack of nutrients needed, so there is a need to have an alternative nutritionally rich and attractive food product through the manufacture of JALOR Ice Cream which is produced from Milk, Guava and Moringa Leaf Extract, to increase iron in order to prevent iron deficiency.Methods: This study was conducted using an experimental research design. The experiment was carried out using a Completely Randomized Design (CRD) using 5 treatments with the addition of Moringa Leaf Extract: t1 (10%), t2 (20%), t3 (30%), t4 (40%) and t5 (50%). The experiment were carried out on hedonic tests on 20 panelists with 5 scales, namely: 5 = Very like, 4 = Like, 3 = Neutral, 2 = Dislike, and 1 = Very dislike. Acceptance test was conducted on young women.Result: The results of the organoleptic test showed that JALOR Ice Cream was chosen on treatment t2 with the addition of 20% Moringa Leaf Extract. The results of the adolescent girls' acceptance of selected JALOR Ice Cream products showed that all (100%) panelists were at the level of good category.Conclusion: JALOR Ice Cream is with the addition of 20% Moringa Leaf Extract is the most preffered. The acceptance of Ice Cream can be well received by panelists.

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PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2017.6.2.45 ◽

2017 ◽

Vol 6 (2) ◽

pp. 45-51

Author(s):

Meitycorfrida Mailoa ◽

Siti Rodiyah ◽

Syane Palijama

Keyword(s):

Sweet Potato ◽

Ice Cream ◽

Food Product ◽

Test Results ◽

Level Control ◽

Frozen Food ◽

Randomized Design ◽

Ipomea Batatas ◽

Potato Product ◽

Purple Sweet Potato

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu

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Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability of Spirulina platensis Ice Cream

E3S Web of Conferences ◽

10.1051/e3sconf/202014703006 ◽

2020 ◽

Vol 147 ◽

pp. 03006

Author(s):

Anisa Nada Farhah ◽

Nurfitri Ekantari

Keyword(s):

Sodium Alginate ◽

Spirulina Platensis ◽

Storage Period ◽

Ice Cream ◽

Consumer Preference ◽

Adhesive Force ◽

Melting Rate ◽

Randomized Design ◽

Kappa Carrageenan

This study aimed to increase the texture stability of Spirulina ice cream by addition of double stabilizers, sodium alginate and κcarrageenan. This study used Completely Randomized Design (CRD) with 6 treatments; N1 (sodium alginate 0,1%), N2 (sodium alginate 0,2%), NK1 (sodium alginate 0,09% + κ-carrageenan 0,01%), NK2 (sodium alginate 0,08% + κ-carrageenan 0,02%), NK3 (sodium alginate 0,19% + κcarrageenan 0,01%) and NK4 (sodium alginate 0,18% + κ-carrageenan 0,02%). The effect of stabilizers on physical properties, chemical characteristics, and consumer pReference were measured. Data were analyzed using One Way Anova 95% and Duncan test (parametric), Kruskal Wallis and Multiple Comparison (nonparametric), and correlation test using Rank Spearman. The results showed that the use of double stabilizer did not affect (p>0,05) color, taste, flavor, emulsion stability and overrun, while it affects (p<0,05) texture and first dripping time. Melting rate, hardness, adhesive force, cohesiveness, hardness in scoop, coarseness in scoop, brittleness, iciness, wateriness, sandiness and greasy mouth coating increased during storage period, while gumminess, smoothness and creaminess decreased. NK4 showed the lowest brittleness, wateriness and sandiness value also the highest smoothness value at the end of storage. The use of double stabilizer contain 0,18% sodium alginate and 0,02% κcarrageenan increased the texture quality of Spirulina platensis ice cream.

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The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

Nutrients ◽

10.3390/nu11030684 ◽

2019 ◽

Vol 11 (3) ◽

pp. 684 ◽

Cited By ~ 32

Author(s):

Sophie Réhault-Godbert ◽

Nicolas Guyot ◽

Yves Nys

Keyword(s):

Bioactive Compounds ◽

Nutritional Value ◽

Dietary Cholesterol ◽

Food Product ◽

Epidemiologic Studies ◽

Factors Affecting ◽

Domestic Species ◽

Egg Consumption ◽

Nutritional Characteristics ◽

Egg Composition

Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.

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Chemical Composition of Spirulina platensis which Cultivated in Photobioreactors with Different Photoperiodes

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v21i3.24719 ◽

2018 ◽

Vol 21 (3) ◽

pp. 471

Author(s):

Sari Afriani ◽

Uju Uju ◽

Iriani Setyaningsih

Keyword(s):

Bioactive Compounds ◽

Spirulina Platensis ◽

Organic Fertilizer ◽

Growth Curves ◽

Phytochemical Analysis ◽

Green Microalgae ◽

Filamentous Cyanobacteria ◽

Randomized Design ◽

Completely Randomized Design ◽

Total Fat

Spirulina platensis known as filamentous cyanobacteria, single-celled and spiral-shaped. It is often called blue-green microalgae. This study aimed to determine the effect of photoperiod on the characteristic of S. platensis which were cultivated in a controlled photobioreactor (FK) and uncontrolled photobioreactor (FTK). The observed characteristics include the growth curves, dried weight of biomass, carbohydrates content, protein, fat and bioactive compounds. The research used Completely Randomized Design (CRD) with two replications. S. platensis was cultured in 10 L volume using combination of urea, organic fertilizer RI1 and Plant catalyst (URC medium) at 24:0, 16:8, 12:12 and 6:18 (light hours:dark hours) photoperiods. The results showed the controlled photobioreactor (FK) with 24:0 photoperiods had Optical Density (0.882), dried biomass (0.31 g/L) and carbohydrate (25.85%) highest than those of other treatments. Uncontrolled photobioreactor (FTK) with photoperiods 12:12 and 16:8 had the higher protein content (58,44%) than of other treatments. The highest total fat (6.60%) occurred in photoperiod 6:18. The results of bioactive compounds based on phytochemical analysis for the whole treatment positively contained flavonoids, phenols, steroids and saponins.

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The Capability of Cinnamon as an Off-Flavor Masking Agent for Spirulina platensis enriched Food Product

Jurnal Perikanan Universitas Gadjah Mada ◽

10.22146/jfs.35546 ◽

2019 ◽

Vol 20 (2) ◽

pp. 95

Author(s):

Wahdan Fitriya ◽

Khusnul Alfionita

Keyword(s):

Spirulina Platensis ◽

Sunflower Seed ◽

Nutritional Value ◽

Descriptive Analysis ◽

Food Product ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive

The purpose of this research was to know the effectiveness and the description of aroma of cookies, flakes, and dried noodles fortified with biomass of Spirulina platensis microalgae and cinnamon powder. Fortification was done to increase the nutritional value while the addition of cinnamon powder was done as an aroma masking ingredient to reduce off-flavor of the product. The observations included hedonic test using 60 panelists to find out the best concentration of cinnamon powder additions favored by panelists, followed by quantitative descriptive analysis (QDA) using trained panelists to know the aroma description of the product. The cinnamon powder added to each product was 2.5; 5; 7.5; and 10%. The results showed the concentration of cinnamon for cookies, flakes, and spirulina drieds noodles were 10; 2.5; and 2.5 %, respectively. The selected product was then tested by QDA and generated respectively 13; 12; and 10 perceptions of aroma, while dominant perceptions emerging were cinnamon-like, sunflower seed-like, sand ginger-like, and caramel-like.

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Functional potential of beet yogurt

Research Society and Development ◽

10.33448/rsd-v9i9.7153 ◽

2020 ◽

Vol 9 (9) ◽

pp. e196997153

Author(s):

Juliana Marinho de Oliveira ◽

Laize Trajano Macêdo ◽

Hyan Matheus Freitas das Neves da Silva ◽

Isabelle de Lima Brito Polari ◽

Fernando Luiz Nunes de Oliveira ◽

...

Keyword(s):

Moisture Content ◽

Functional Food ◽

Purchase Intention ◽

Nutritional Value ◽

Food Product ◽

Point Of View ◽

Nutritional Improvement ◽

Functional Potential ◽

Sensory Analyses ◽

Functional Point

Aims: To produce a yogurt with the addition of beet and unripe banana flours in order to add nutritional value and make this drink a functional food, since the supply of vitamins, minerals, and fibers can help in the prevention of non-transmissible chronic diseases (NTCDs). Methods: Microbiological, physicochemical, and sensory analyses were performed to certify its innocuousness to health, nutritional improvement, and acceptance by consumers, respectively. Results: The yogurt containing 4% of each flour presented coliforms at 45ºC within the maximum values established by the current legislation, as well as increased nutritional value, with emphasis on a 21% increase in proteins and 133% in minerals. It also had a decrease in moisture content, resulting in a longer shelf-life product. Three yogurt formulations (4%, 3%, and 2%) were prepared for the sensory analysis, which showed a preference for the formulation with the lowest concentration of beet flour (p>0.05). Concerning the purchase intention, the results indicated the tasters might buy the product if it were available on the market. Conclusion: unripe banana and beet flours behaved as promising ingredients, from a functional point of view, as they enrich yogurt with antioxidant and bioactive compounds, demonstrating the potential of this new food product in preventing oxidative damage to health.

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KANDUNGAN FRAKSI SERAT SILASE LIMBAH PISANG (BATANG DAN BONGGOL) DENGAN KOMPOSISI SUBSTRAT DAN LEVEL MOLASES YANG BERBEDA SEBAGAI PAKAN ALTERNATIF TERNAK RUMINANSIA

JURNAL PETERNAKAN ◽

10.24014/jupet.v13i1.2385 ◽

2016 ◽

Vol 13 (1) ◽

pp. 19

Author(s):

Andika Mulya ◽

Dewi Febrina ◽

Triani Adelina

Keyword(s):

Nutritional Value ◽

Neutral Detergent Fiber ◽

Acid Detergent Fiber ◽

Randomized Design ◽

Fiber Fractions ◽

Completely Randomized Design ◽

The Difference ◽

Processing Techniques ◽

Different Levels ◽

Range Test

Harvesting bananas will produce stems and stump that can be used as an alternative feed. One processing techniques tomaintain the nutritional value is silage. This study aims to determine the content of the fiber fraction ie. Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF), lignin, cellulose and hemicellulose from bananas waste silage with the composition of the substrate and the different levels of molasses. Research using a Completely Randomized Design factorial pattern with two replications. Factor A : the composition of the substrate, A1. stumps 100% : stems 0%; A2. 50% stems : 50% stumps; A3. 0% stumps : 100% stems. Factor B : the addition of molasses 0%; 2.5% and 5%. Data were analyzed using a completely randomized factorial design, the difference between treatments tested Duncan's Multiple Range Test (DMRT). The results showed banana waste silage with the composition of the substrate and molasses with different levels have moderate physical qualities and fiber fractions are NDF 57.86-89.63%; ADF 34.44-46.20%; lignin 11.75-17.19%; cellulose 15.10-32.34%; hemicellulose 11.66-55.18%. Silage that contains 100% of banana stem with the addition of 5% molasses is the best result.

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Prevalence of Listeria species in raw milk, ice cream and yogurt and effect of selected natural herbal extract on its survival

Mansoura Veterinary Medical Journal ◽

10.35943/mvmj.2020.21.317 ◽

2020 ◽

Vol 21 (3) ◽

pp. 99-106

Author(s):

Mona Yousef ◽

Hazem Ramadan ◽

Maha Al-Ashmawy

Keyword(s):

Plant Extract ◽

Reduction Rate ◽

Ice Cream ◽

Raw Milk ◽

Inhibitory Effect ◽

Food Preservation ◽

Herbal Extract ◽

Listeria Species ◽

Soft Cheese ◽

High Reduction

Objective: This study aimed to detect the prevalence of Listeria species in raw milk, ice cream and yogurt, and to evaluate the effect of extract of clove, thyme and pomegranate peel on such organism. Design: Descriptive study. Procedures: One hundred and fifty samples of milk, ice cream and yogurt were examined for isolation, identification and molecular identification of Listeria spp. Extraction of natural plant extract as clove, thyme and pomegranate peels and detection of their inhibitory effect on Listeria spp. Results: The prevalence of Listeria spp. in milk was 36% where 14% as L. monocytogenes, 6% L. innocua and 16% and other Listeria spp. was 16%. In yogurt, Listeria spp. was 6% as L. innocua was 2% and other Listeria spp. was 4%, while no L. monocytogenes was detected. In ice cream, Listeria spp. was 8% where L. monocytogenes was 2% and other Listeria spp. was 6% while no L. innocua was detected. The concentration of plant extract was 2.5% which showed high reduction rate on L. innocua and L. monocytogenes during shelf life of soft cheese. Conclusion and clinical relevance: Listeria is widely isolated from milk than from ice cream and yogurt. Plant extracts play role in food preservation and consider as a natural antimicrobial agent where most effective one was clove extract.

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