scholarly journals Pengaruh Pengolahan Terhadap Nilai Fungsional Bawang Putih (Allium sativum)

2020 ◽  
Vol 1 (1) ◽  
pp. 1-14
Author(s):  
Chessa Uly Thalia ◽  
Ruth Chrisnasari ◽  
Ardhia Dheasy Rosita Dewi
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Allium Sativum ◽  
Phenolic Content ◽  
Salt Water ◽  
Preliminary Test ◽  
Bactericidal Effect ◽  
Plate Count ◽  
Total Plate Count ◽  
Functional Value

Abstract-Organosulphur compounds in garlic has bactericidal effect and antioxidant potentials. However, toxic effects and strong odor produced by the compound allicin contribute to the reduction of garlic consumption. The production of allicin compound can be inhibited by skipping grinding and substituting it with other methods such as heating with oven and soaking in salt water, so the production pathway of organosulphur compounds will produce S-allyl cysteine which have lower toxic effect and antioxidant activity up to six fold compared to allicin. This research is done as a preliminary test to know the effect of process towards functional value of garlic. The results showed that the best treatment for black garlic (80℃ for 40 days) and pickled garlic (salt concentration of 3% for 40 days) has antioxidant activity (37,03%, 72,30%, and 32,17%), phenolic content (0,50mg GAE/g sample, 1,09mg GAE/g sample, and 0,146mg GAE/g sample), vitamin C content (0,068% b/b, 0,348% b/b, and 0,054% b/b), and protein content (3,1% N, 7,61% N, and 1,45% N) respectively that was significantly different (pvalue < 0,05), antimicrobial activity and total plate count test was not significantly different (pvalue > 0,05). Therefore, the process that gives the highest functional value was the black garlic. Keywords: garlic, black garlic, pickled garlic, functional food, antioxidant activity, phenols, alliin, S-allyl cysteine Abstrak-Senyawa organosulfur dalam bawang putih memiliki efek bakteriosidal dan potensi sebagai antioksidan. Namun, adanya efek toksik dan bau menyengat yang dihasilkan oleh senyawa allisin mengurangi daya konsumsi masyarakat. Produksi senyawa allisin dapat dihambat dengan menghilangkan penggerusan dan melakukan pengolahan yang lain, yaitu pengovenan dan perendaman pada air garam, sehingga jalur produksi senyawa organosulfur akan menghasilkan S-allyl cysteine dengan efek toksik jauh lebih kecil namun aktivitas antioksidan enam kali lebih tinggi dibandingkan allisin. Penelitian ini sebagai uji pendahuluan untuk mengetahui pengaruh pengolahan terhadap nilai fungsional bawang putih. Dari hasil uji, bawang putih, perlakuan terbaik bawang hitam (suhu 80℃ selama 40 hari), dan pickled garlic (kadar garam 3% selama 40 hari) secara berturut-turut memiliki aktivitas antioksidan (37,03%, 72,30%, dan 32,17%), senyawa fenolik total (0,50mg GAE/g sampel, 1,09mg GAE/g sampel, dan 0,146mg GAE/g sampel), kadar vitamin C (0,068% b/b, 0,348% b/b, dan 0,054% b/b), dan kadar protein (3,1% N, 7,61% N, dan 1,45% N) yang berbeda signifikan (pvalue < 0,05), aktivitas antimikroba dan uji total plate count tidak berbeda signifikan (pvalue > 0,05), sehingga pengolahan yang memberikan nilai fungsional tertinggi yaitu bawang hitam. Kata kunci: bawang putih, bawang hitam, pickled garlic, pangan fungsional, aktivitas antioksidan, fenolik, alliin, S-allyl cysteine.

CHARACTERISTICS OF JELLY CANDY OF PAPAYA (Carica papaya L.) WITH ADDITION OF COW GELATIN

2013 ◽  
Vol 3 (2) ◽  
pp. 105-115
Author(s):  
Neswati Neswati
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Beta Carotene ◽  
Ash Content ◽  
The Body ◽  
Plate Count ◽  
Sucrose Content ◽  
Total Acid ◽  
Total Plate Count

Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.

scholarly journals Exploration of Three Solanum Species for Improvement of Antioxidant Traits in Tomato

HortScience ◽  
2014 ◽  
Vol 49 (8) ◽  
pp. 1003-1009 ◽  
Author(s):  
Oğuz Top ◽  
Cantuğ Bar ◽  
Bilal Ökmen ◽  
Duygu Yüce Özer ◽  
Dane Rusçuklu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Phenolic Content ◽  
Agronomic Traits ◽  
Solanum Species ◽  
Transgressive Segregation ◽  
Fruit Weight ◽  
Water Soluble ◽  
Wild Tomato Species ◽  
Tomato Species

Wild tomato species have been widely used for improvement of tomato disease resistance but have not been extensively explored for health-related traits. In this work, three interspecific populations derived from backcrosses between cultivated tomato and Solanum pimpinellifolium (LA1589), S. habrochaites (LA1223), and S. peruvianum (LA2172) were analyzed for water-soluble antioxidant activity, phenolic content, vitamin C content, and basic agronomic traits including fruit weight, shape, and color. The wild species accessions significantly exceeded S. lycopersicum for all three antioxidant traits with only one exception: vitamin C content in S. habrochaites LA1223. Several populations and traits showed transgressive segregation indicating that the backcross populations contained individuals with allele combinations that allowed antioxidant activity/content to exceed that of both parents. The S. habrochaites LA1223 population provided the best starting material for improvement of water-soluble antioxidant activity and phenolics content with 20% and 15% of the population, respectively, significantly exceeding the parental values for these traits. Moreover, the S. habrochaites population contained individuals that had nearly 2-fold more water-soluble antioxidant activity and phenolic content than cultivated tomato. The S. peruvianum LA2172 population was best for improvement of vitamin C content with 3-fold variation for the trait and individuals, which had twice as much vitamin C as cultivated tomato.

scholarly journals Total Lactic Acid Bacteria, Antioxidant Activity, and Acceptance of Herbal Soyghurt with Addition of Red Ginger (Zingiber officinale var Rubrum)

2019 ◽  
Vol 3 (1) ◽  
pp. 18
Author(s):  
Ninik Rustanti ◽  
Agung Dwi Prasetyo
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Zingiber Officinale ◽  
Plate Count ◽  
Acceptance Testing ◽  
Acceptance Test ◽  
Total Plate Count ◽  
Activity Test ◽  
Red Ginger

<p><em>This study aims to determine the effect of red ginger on total lactic acid bacteria, antioxidant activity and acceptance of herbal soyghurt. This study used the addition of red ginger concentration of 0%, 2% and 4% in soyghurt. The total lactic acid bacteria were calculated using Total Plate Count (TPC) method and antioxidant activity test was analyzed by DPPH </em>(<em>2,2-diphenyl-1-picrylhydrazyl</em>)<em> method. </em><em>The acceptance testing was performed by hedonic test.<strong> </strong>The addition of red ginger affected antioxidant activity and acceptance test in terms of taste, flavor, and color. The highest antioxidant activity in soyghurt with 4% red ginger is 11.36 ± 1.73%. The addition of red ginger has no effect on the total lactic acid bacteria and soyghurt texture.<strong> </strong>Soyghurt with 2% red ginger is the best of the acceptance test. It has an antioxidant activity of 10.68 ± 1.13%, and the total lactic acid bacteria 5.00 ± 5.29 x 10<sup>16</sup> CFU/ml.</em></p>

scholarly journals KUALITAS PERMEN JELLY SARI BUAH PEPAYA (Carica papaya L.) DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 26
Author(s):  
Livia Adriana ◽  
Franciscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Carica Papaya ◽  
Plate Count ◽  
Hibiscus Sabdariffa ◽  
Total Anthocyanin ◽  
Total Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a favorite snack of various ages from children to adults because it has an attractive color, delicious aroma and taste, and a chewy texture. In this study, papaya juice (Carica papaya L.) was used as a base ingredient for making jelly candy because papaya is a fruit that is very easy to find and has a relatively cheap price. In order to improve the quality of the papaya jelly candy, roselle calyx extract (Hibiscus sabdariffa L.) was also added. Roselle calyx has been known to have high antioxidants because they contain anthocyanin pigments. The purpose of this study was to determine the effect of variations in the addition of roselle calyx extract to the papaya jelly candy. The experimental design in this study was a completely randomized design with variations in the addition of roselle calyx extract by 0% (control), 15%, 30%, and 45%. The parameters tested in this study include chemical, physical, microbiological, and organoleptic qualities. The results of the research that have been carried out show the addition of 45% roselle calyx extract can produce the best papaya jelly candy based on water content, total titrated acid, antioxidant activity, total anthocyanin, texture, color, and microbiological tests which include total plate count and numbers of yeast molds. Keywords : jelly candy, papaya juice, roselle calyx extract

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

scholarly journals AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale)

2021 ◽  
Vol 17 (3) ◽  
pp. 146
Author(s):  
Rifa Nurhayati ◽  
Ika Agustin ◽  
Ervika Rahayu Novita Herawati
Keyword(s):  
Zingiber Officinale ◽  
Plate Count ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Physical Analysis ◽  
Microbiological Analysis ◽  
Color Test ◽  
Food Ingredients ◽  
Total Plate Count ◽  
Functional Value

<p class="Abstrak"><span lang="EN-GB">Coklat adalah produk yang diformulasi dari massa kakao, dicampur dengan atau tanpa penambahan gula, susu, atau bahan makanan lain yang diizinkan. Kakao kaya akan polifenol, terutama katekin dan <em>procyanidin</em>. Kakao juga mengandung berbagai mineral seperti magnesium dan zat besi. Berbagai manfaat kakao membuat coklat tidak hanya menjadi makanan pilihan tetapi juga memiliki nilai fungsional bagi mereka yang mengkonsumsinya. Salah satu diversifikasi coklat olahan adalah fortifikasi dengan jahe atau bubuk kayu manis. Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia, dan mikrobiologis coklat yang difortifikasi dengan jahe dan kayu manis. Analisis fisik yang dilakukan adalah uji tekstur dan warna, analisis kimia dengan uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat <em>by different</em>), uji kadar fenol total dan uji antioksidan (DPPH) sedangkan analisis mikrobiologis dilakukan dengan <em>total plate count</em>. Hasilnya menyebutkan bahwa penambahan jahe dan kayu manis meningkatkan nilai kekerasan, <em>cohesiveness</em> dan <em>gumminess</em> dalam coklat. Kadar fenol meningkat dari 4,83 mg GAE/mg di coklat original menjadi 6,77 mg GAE/mg di coklat kayu manis dan 6,83 mg GAE/mg di coklat jahe.</span></p><p class="Abstrak"> </p><p class="Abstrak"><strong><span class="Heading2Char"><span lang="EN-GB">Antioxidant Activity And Total Phenolic Content of Chocolate Enriched With <em>Cinnamomum verum</em> And<em> Zingiber officinale</em></span></span></strong></p><p class="Abstrak"><span lang="EN-GB">Chocolate is a product that is produced from the cocoa mass, mixed with or without the addition of sugar, milk or other food ingredients that are permitted. Cocoa is rich in polyphenols, especially catechins and procyanidins. Cocoa also contains various minerals such as magnesium and iron. The various benefits of cocoa make chocolate not only a preferred food but also has functional value for those who consume it. One diversification of processed chocolate bars is fortification with ginger or cinnamon powder. This study aims to determine the physical, chemical and microbiological characteristics of chocolate bars added with ginger and cinnamon. Physical analysis performed was texture and color test, chemical analysis with proximate test (water content, ash content, fat content, protein content and carbohydrate content by difference), total phenol content test and antioxidant test (DPPH) while microbiological analysis was carried out with total plate count. The results mentioned that the addition of ginger and cinnamon increased the value of hardness, cohesiveness and gumminess parameter in chocolate. However, phenol levels increased from 4.83 mg GAE/mg in original chocolate to 6.77 mg GAE/mg in cinnamon chocolate and 6.83 mg GAE/mg in ginger chocolate.</span></p>

Chemical constituents, total phenolic content, antioxidant activity and bactericidal effect of Dicliptera verticillate (Acanthaceae)

2021 ◽  
Vol 142 ◽  
pp. 216-221
Author(s):  
Patrick Yamen Mbopi ◽  
Hermann Didy S. Fozeng ◽  
Yves Martial M. Nguekeu ◽  
Gabin Thierry M. Bitchagno ◽  
Claude Berenger N. Ngantchouko ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Chemical Constituents ◽  
Bactericidal Effect ◽  
Total Phenolic

scholarly journals Effect of different levels of citric acid on quality and storage stability of sugar and jaggery based papaya (Carica papaya L.) fruit bar

2016 ◽  
Vol 8 (2) ◽  
pp. 1063-1067
Author(s):  
Ankit Singh ◽  
Yogendra Singh ◽  
Lalit Kumar ◽  
Shalini Shalini ◽  
Ravi Kumar
Keyword(s):  
Citric Acid ◽  
Vitamin C ◽  
Moisture Content ◽  
Acid Level ◽  
Soluble Solids ◽  
Plate Count ◽  
Microbial Detection ◽  
Total Plate Count ◽  
Pet Jars ◽  
Organoleptic Score

A study was undertaken to evaluate the effect of different level of citric acid and packaging material on physico chemical quality, sensory quality and shelf life of developed papaya fruit bar .The study revealed that the moisture content (19.06% to 16.95% in PET jars – 19.06% to 17.06% in glass jars), TSS (64.17 to 69.30°Brix in PETjars and 64.17 to 69.46°Brix in glass jars), Vitamin- C (55.30 to 45.80 mg/100mg in PET jars and 55.30 to 46.75 mg/100mg in glass jars) and total plate count decreased with increasing the level of citric acid from 0.5 to 1.0% after 90 days of storage in. During storage there was a reduction in moisture content, pH and vitamin-C, where as TSS (total soluble solids), optical density and total plate count increased during storage. No microbial detection in developed fresh fruit bar was found. The organoleptic score of the bar samples in glass jars at 0.75% citric acid level was found to be higher followed by samples packed in PET jars and the developed fruit bar was well acceptable even after 90 days of storage. The result indicated that sugar50+jaggery50 at 0.75 percent citric acid level gave better products after 90 days of storage followed by sugar50+jaggery50 at 0.5 percent and sugar50+jaggery50 at 1.0 percent.

scholarly journals The Study of Chemical Contents, Daily Values, and Microbiology of Chicken Chili Sauce

2020 ◽  
pp. 49-56
Author(s):  
Agus Hadi Prayitno ◽  
Rusna Meswari ◽  
Muhammad Diauddin
Keyword(s):  
Vitamin C ◽  
Bacterial Contamination ◽  
Monosodium Glutamate ◽  
Average Energy ◽  
Plate Count ◽  
Total Plate Count ◽  
Chemical Content ◽  
Microbiological Parameters ◽  
Serving Size ◽  
Chemical Contents

The chicken chili sauce was made by sautéing chili, onion, garlic, salt, sugar, monosodium glutamate, and chicken using palm oil. The chili sauce nutrition was improved by adding chicken meat because it contains animal protein which was liked by the community. This study was examined the chemical content, daily values, and microbiology of chicken chili sauce. The chemical content parameters tested included water content, fat, protein, carbohydrate, energy, and vitamin C. The nutritional adequacy rate was calculated based on the chemical content of chili sauce with a serving size of 20 g. The microbiological parameters tested were total plate count, Salmonella, Staphylococcus, and Coliform. The data obtained were analyzed descriptively. The results showed that the chemical content of chicken chili sauce consisted of 12.18% water, 0.88% ash, 7.88% protein, 55.91% fat, 3.14% carbohydrate, 3.69% sugar, 627 kcal energy, 41 mg sodium, 5 mg vitamin C, and 7 mek O2/kg peroxide numbers. The daily values of chicken chili sauce were calculated based on the average energy sufficiency of 2,150 kcal per person per day with a serving size of 20 g then by consuming chili sauce per serving can meet the daily needs of fat 16.69%, protein 2.63%, carbohydrate 1.42%, sodium 0.55%, and vitamin C 1.11%. The chicken chili sauce was safe for consumption because the bacterial contamination was still low with a total plate count of 1.4x102 CFU/mg, Salmonella, Staphylococcus, and Coliform were negative.

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