scholarly journals Karakteristik Fungsional, Fisik dan Sensori Sereal Sarapan Jagung yang Disubstitusi Bekatul

2020 ◽  
Vol 9 (3) ◽  
pp. 108-117
Author(s):  
Feri Kusnandar ◽  
Suryani Suryani ◽  
Slamet Budijanto
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dietary Fiber ◽  
Rice Bran ◽  
Total Phenol ◽  
Duncan Multiple Range Test ◽  
Rhizopus Oligosporus ◽  
Breakfast Cereal ◽  
Breakfast Cereals ◽  
Range Test

AbstrakBekatul dari hasil samping penggilingan padi memiliki komponen gizi dan non-gizi. Proses fermentasi pada bekatul diketahui dapat meningkatkan komponen fenolik dan aktivitas antioksidannya. Penelitian ini menggunakan bekatul yang difermentasi dengan kapang Rhizopus oligosporus selama 72 jam dan diformulasikan sebanyak 15, 20, dan 25% ke dalam sereal sarapan jagung. Bekatul tanpa fermentasi juga dibuat sebagai pembanding. Karakteristik fungsional yang berupa aktivitas antioksidan, kadar total fenol, serat pangan, mutu fisik yang berupa derajat pengembangan (DP), indeks penyerapan air (IPA), kelarutan air (IKA), kekerasan dan kerenyahan, serta mutu sensori sereal sarapan dianalisis dengan menggunakan rancangan acak lengkap dua faktor dan diuji lanjut dengan Duncan Multiple Range Test. Hasil penelitian menunjukkan bahwa penambahan bekatul fermentasi mampu meningkatkan aktivitas antioksidan dan kadar total fenol, namun memberikan penerimaan sensori yang lebih rendah dibandingkan formula sereal sarapan yang lain. Kesimpulannya, substitusi dengan 25% bekatul tanpa fermentasi dalah yang paling disukai berdasarkan analisis warna, aroma, rasa, dan tekstur. Sereal sarapan dengan formulasi tersebut memberikan nilai DP, IPA, dan IKA yang spesifik dan memberikan tingkat kekerasan dan kerenyahan yang dapat diterima panelis, serta menunjukkan aktivitas antioksidan, kandungan total fenol dan serat pangan yang tergolong tinggi.Functional, Physical and Sensory Characteristics of Corn Breakfast Cereals Substituted by Fermented Rice BranAbstractRice bran as a by-product of rice mills contains a relatively high nutritious components, such as phenolic compounds. Fermentation process in rice bran may increase phenolic compounds and antioxidant activity. In this study, fermented rice bran using Rhizopus oligosporus for 72 hours were formulated into corn-based breakfast cereals at the concentration of 15, 20, and 20%. Non fermented rice brand was also used as a comparison. The functional characteristics that consisted of antioxidant activity, total phenol, and dietary fiber; physical quality, i.e. degree of expansion (DE), water absorption index (WAI), solubility index (SI), hardness and crispness; and sensory quality were analysed using a two-factor randomized experimental design followed by Duncan Multiple Range Test. As a result, fermented rice bran yielded less acceptable breakfast cereals than that of a non-fermented cereal, although the antioxidant activity and total phenol increased along the fermented rice brand. As a conclusion, substitusion with 25% non-fermented rice bran was the most accepatable in terms of color, aroma, taste and texture compared to other formulations. The formulated breakfast cereal had specified DE, WAI and SI, hardness and crispness, as well as showed high values of antioxidant activity, total phenol, and dietary fiber.

scholarly journals KANDUNGAN NUTRISI DAN KUALITAS SENSORIS PRODUK MINUMAN SEREAL SARAPAN BERBASIS FLAKES JAGUNG, JALI, DAN SORGUM

2020 ◽  
Vol 17 (2) ◽  
pp. 108
Author(s):  
Indrie Ambarsari ◽  
Retno Endrasari ◽  
Restu Hidayah
Keyword(s):  
Total Energy ◽  
Dietary Fiber ◽  
Raw Material ◽  
Duncan Multiple Range Test ◽  
Breakfast Cereal ◽  
Breakfast Cereals ◽  
Sorghum Flour ◽  
One Way Anova ◽  
Range Test

<p>Produk sereal sarapan menjadi salah satu pilihan tepat untuk memenuhi kebutuhan sarapan masyarakat modern yang ingin serba cepat dan praktis.  Sayangnya, sebagian besar produk sereal sarapan yang tersedia di pasaran terbuat dari bahan-bahan impor yang sulit dikembangkan di Indonesia.  Jagung, jali, dan sorgum merupakan komoditas serealia lokal yang sangat potensial untuk dikembangkan sebagai bahan baku produk sereal sarapan.  Kajian ini dilakukan untuk mengetahui kandungan nutrisi dan sifat sensoris dari produk sereal sarapan yang dikembangkan dari komoditas serealia lokal, serta memperoleh informasi terkait jenis serealia yang paling tepat untuk digunakan sebagai bahan baku produk sereal sarapan.  Rancangan penelitian yang digunakan adalah rancangan acak lengkap dengan empat taraf perlakuan, yaitu: sereal sarapan jagung, sereal sarapan jali, sereal sarapan sorgum utuh, dan sereal sarapan gandum sebagai kontrol perlakuan.  Masing-masing perlakuan mendapatkan empat kali ulangan.  Dalam rangka meningkatkan kualitas produk akhir maka proses produksi sereal sarapan melibatkan proses fermentasi sereal.  Variabel yang diamati meliputi kadar air, protein, lemak, karbohidrat, energi total, serat pangan, dan tingkat kesukaan berdasarkan uji sensoris.  Data hasil pengujian dianalisis dengan menggunakan one way ANOVA pada taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan Multiple Range Test.  Hasil kajian menunjukkan bahwa serealia lokal seperti sorgum, jagung dan jali sesuai untuk dikembangkan sebagai bahan baku produk sereal sarapan.  Produk sereal sarapan berbahan baku tepung sorgum terfermentasi menghasilkan produk akhir dengan kandungan gizi tertinggi, yaitu kandungan protein 11,31 %, lemak 7,12 %, karbohidrat 78,61 %, energi total 230,14 kkal/100 g, dan serat pangan total 27,23 %.  Meskipun demikian, karakteristik sensoris sereal sarapan sorgum, khususnya menyangkut warna dan tekstur, masih perlu ditingkatkan.</p><p> </p><p><strong>Nutritional and Sensory Quality of Breakfast Cereal Based-on Corn, Coix, and Sorghum Flakes</strong></p><p>Breakfast cereal could be the right choice to fulfill modern society's breakfast needs that prioritize the practicality and quickness.  Unfortunately, the breakfast cereals available in the market are generally made from imported materials that were difficult to cultivate in Indonesia.  Corn, coix, and sorghum are local Indonesian cereals that could be developed as a raw material for breakfast cereals.  This study was performed to evaluate the nutritional and sensory properties of breakfast cereals made from local Indonesian cereals, as well as to determine the most suitable raw material of breakfast cereals.  The experimental design used was a completely randomized design with four-level treatments, i.e., corn-based product, sorghum-based product, coix-based product, and wheat-based product as a control treatment, with four replication for each treatment.  In order to optimize the quality of end-products, fermentation was applied in the production process.  The variables observed included moisture content, protein, lipid, carbohydrate, total energy, dietary fiber, and preference level based on sensory analysis.  The data were analyzed using one-way ANOVA with a significance level of 5%, and if there were a significant difference between treatments, it would be continued with the Duncan Multiple Range Test.  The results showed that local cereals such as sorghum, corn, and coix are suitable to be developed as raw material for breakfast cereals.  Breakfast cereal based on fermented sorghum flour has the highest nutritional values among the cereals sample, precisely 11.31% protein, 7.12% lipid, 78.61% carbohydrate, 230 kcal/100g total energy, and 27.23% dietary fiber.  However, sorghum breakfast cereals' sensory characteristics still needed to be improved, especially for its color and texture.</p>

scholarly journals PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RIMPANG TEMULAWAK (Curcuma xanthorriza Roxb.)

2018 ◽  
Vol 7 (4) ◽  
pp. 165
Author(s):  
Ega Amelinda ◽  
I Wayan Rai Widarta ◽  
Luh Putu Trisna Darmayanti
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Extraction Yield ◽  
Total Phenol ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aimed to find effect of maceration time on antioxidant activity of java turmeric rhizome extract and to get the right maceration time with highest antioxidant activity of java turmeric rhizome extract. This study used The Completely Randomized Design with the treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. Data were analyzed by Analysis of Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). The result showed that the treatment of maceration time had very significant effect on extraction yield, total curcumin, total phenol and antioxidant activity of java turmeric rhizome extract. The best treatment was 24 hours with extraction yield was 18.88%, total phenol 205.86 mg GAE/g, total curcumin 21.22 mg/g extract, antioxidant activity 84.45% and IC50 36.96 mg/L.

Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery ( Apium graveolens L) root

2020 ◽  
Author(s):  
Ahmad Mohammed Salamatullah ◽  
Mehmet Musa Özcan ◽  
Mohammed Saeed Alkaltham ◽  
Nurhan Uslu ◽  
Khizar Hayat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Apium Graveolens

scholarly journals Antioxidant activity and total phenol content of blackberries cultivated in a highland tropical climate

2017 ◽  
Vol 39 (1) ◽  
pp. 43 ◽  
Author(s):  
Mayara Neves Santos Guedes ◽  
Rafael Pio ◽  
Luana Aparecida Castilho Maro ◽  
Fabíola Fonseca Lage ◽  
Celeste Maria Patto de Abreu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Phenolic Contents

Blackberries are an important option for the diversification of fruit crops. However, there is currently no literature regarding plant cultivation in high-altitude tropical climates. Knowledge of the phenolic composition of blackberries is essential because variations in the levels of these components may exist between cultivars and may depend on environmental conditions. High performance liquid chromatography (HPLC) was used to evaluate the total phenol content of different blackberry cultivars (Arapaho, Brazos, Cainguangue, Cherokee, Choctaw, Comanche, Ébano, Guarani, Tupy and Xavante). Free radical scavenging activity in these cultivars was assayed using a DPPH test. The HPLC-UV chromatogram of blackberry fruit extracts at 280 nm revealed the presence of phenolic compounds. The results showed significant differences in the levels of phenolic compounds in the blackberry cultivars tested. Antioxidant activity was evaluated using the ABTS free radical and ranged from 2.7 ± 0.1 to 19 ± 2 μmole of Trolox equivalents per gram of sample (b.u.). These results are in good correlation with the phenolic contents of the blackberries tested. The Xavante blackberry cultivar had the highest levels of polyphenols that could be individually identified. Catechin polyphenols were found to be the main component in the blackberry varieties tested. 

scholarly journals PENGARUH SUHU PENGERINGAN TERHADAP KANDUNGAN KOMPONEN BIOAKTIF DAN KARAKTERISTIK SENSORIS TEH WHITE PEONY

2019 ◽  
Vol 8 (1) ◽  
pp. 36
Author(s):  
Dewa Ayu Tri Ulandari ◽  
Komang Ayu Nocianitri ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Temperature Treatment ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Duncan Multiple Range Test ◽  
Drying Temperature ◽  
Randomized Design ◽  
Bioactive Component ◽  
Completely Randomized Design ◽  
Range Test

This study aims to determine the effect of drying temperature on the bioactive component contents of white peony tea and to know the proper drying temperature in white peony tea to produce the highest bioactive component contents and the best sensory characteristics. The experimental design used was Completely Randomized Design with a drying temperature as the treatment consisting of five levels: 60oC, 70oC, 80oC, 90oC, and 100oC. The treatment was repeated 3 times to obtain 15 experiment units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The results showed that the 90oC drying temperature treatment produced white peony tea with the highest bioactive component contents and the best sensory characteristics with water content 4,06% (wet basis), yield 52,54%, total phenolic 211,01 mg GAE/g tea, flavonoid 10,90 mg CE/g tea, catechin 3,55 mg/g tea, antioxidant activity 50,20%, brew color yellow and liked, astringent taste and usual, aroma liked and overall acceptance rather liked.

scholarly journals UJI SIFAT SENSORIS DAN AKTIVITAS ANTIOKSIDAN KOLANG-KALING DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI

2019 ◽  
Vol 8 (4) ◽  
pp. 368
Author(s):  
Dhimas Ridwan Thoyibi ◽  
Agus Selamet Duniaji ◽  
I Ketut Suter
Keyword(s):  
Experimental Data ◽  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Research Design ◽  
Duncan Multiple Range Test ◽  
Palm Fruit ◽  
Caesalpinia Sappan ◽  
Wood Extract ◽  
Sensory Color ◽  
Range Test

This study purpose to determine the effect of added sappan wood extract to be sugar palm fruit natural colored toward characteristic sensory evaluation, activities of antioxidant, and to know the best concentrate of sappan wood extract with higgest characteristic sensory and antioxidant. The research design was used Completely Randomize Design with 6 treated exctract concentrating which is 0% ; 2% ;  4% ; 6% ; 8% ; 10%. The treatment was repeated three times so that have 18 unit experimental. Data were analyzed by Analysis of  Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). Result of this shown that the extract concentrate have very significant effect towards activities antioxidant, and anthocyanin levels. Have significant effect towards color (hedonic test). Has not significant effect towards flavour, taste, and overall acceptance (hedonic test). Concentrate 10% was the best treatment for produce sugar palm fruit with characteristic sensory color (liked), taste (rather liked), flavour (liked) and overall acceptance (rather liked), the highest value of  antioxidant activitiest (based on IC50) 169.65 mg/ml, and anthocyanin 0.40 mg/100g. Keywords : sappan wood, sugar palm fruit, extraction, natural colored, antioxidant activity.

scholarly journals Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits

2019 ◽  
Vol 57 (1) ◽  
pp. 233-242 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Isam A. Mohamed Ahmed ◽  
Nurhan Uslu ◽  
Elfadil E. Babiker ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Oven Drying

scholarly journals Fermented rice bran: an alternative ingredient in baking

2020 ◽  
Vol 9 (11) ◽  
pp. e45491110225 ◽  
Author(s):  
Anelise Christ-Ribeiro ◽  
Janaína Barreto Alves ◽  
Leonor Almeida de Souza-Soares ◽  
Eliana Badiale-Furlong
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Rice Bran ◽  
Scientific Community ◽  
Animal Feed ◽  
Culture Media ◽  
Low Cost ◽  
Raw Material ◽  
By Products

The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.

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