ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES SOYGHURT EDAMAME WITH RED BEET

2021 ◽  
Vol 10 (1) ◽  
pp. 6
Author(s):  
Nur Reta Diasari ◽  
Nurrahman Nurrahman ◽  
Muhammad Yusuf
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Starter Culture ◽  
Total Dissolved Solids ◽  
Milk Product ◽  
Soy Milk ◽  
Dissolved Solids ◽  
Red Beet ◽  
Good For

Soyghurt is a soy milk product fermented by Lactobacilus bulgaricus and Streptococcocus thermopilus. Edamame soybeans are processed into yogurt with the addition of red beets which are good for health and rich in antioxidants. The purpose of this study was to determine the effect of adding beetroot on antioxidant activity and physical properties of edamame soyghurt. The stages of making soyghurt begin with making edamame soybean juice, adding red beet juice with a concentration of 0, 5, 10, & 15%, inoculating 7% of the yogurt starter culture, and incubating for 24 hours. The soygurt products produced were analyzed for their antioxidant activity and physical properties (pH, viscosity, total dissolved solids). The results showed that the addition of red beetroot to edamame soygurt had an effect on antioxidant activity, pH, viscosity, total dissolved solids, color and taste. The addition of beetroot increases the value of antioxidant activity, but decreases pH, viscosity, and total dissolved solids. The addition of 5% beetroot was the best treatment with antioxidant activity of 17.56%, viscosity of 4346 mPa.s, pH of 4.2, and total dissolved solids of 6.4oBrix.

scholarly journals ANTIOXIDANT ACTIVITY, DEXTROSE EQUIVALENT, TOTAL DISSOLVED SOLIDS, AND VISCOSITY OF MALTED RED RICE MILK AT DIFFERENT ENZYME CONCENTRATIONS

2021 ◽  
Vol 18 (2) ◽  
pp. 57
Author(s):  
Yoga Pratama ◽  
Dina Yulia Anggraeni ◽  
Yasmin Aulia Rachma ◽  
Lita Lusiana Surja ◽  
Siti Susanti
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Bovine Milk ◽  
Total Dissolved Solids ◽  
Soluble Solids ◽  
Milk Product ◽  
Red Rice ◽  
Dissolved Solids ◽  
Total Soluble Solids ◽  
Dextrose Equivalent

Rice milk is a plant-based milk-like product that can be an alternative for people who have an allergy to bovine milk and lactose intolerance. Malting and enzymatic hydrolysis can bring out the natural sweetness of the rice milk product and thus minimize the use of sweeteners. The current research aimed to determine the total value of dissolved solids, viscosity, dextrose equivalent, and antioxidant activity in malted red rice milk with the addition of glucoamylase at different concentrations. The red rice was malted for 48 hours before drying and milling. The resulted malt powder was then diluted and added with glucoamylase enzyme at the concentration of 0%, 1%, 2%, and 3%. Enzymatic hydrolysis occurred at 60°C for 3 hours. Completely Randomized Design was used for the parameters of total soluble solids, viscosity, and dextrose equivalent while the antioxidant activity parameter was analyzed descriptively. The result showed that the addition of glucoamylase significantly (p<0.05) increased the total soluble solids, viscosity, and dextrose equivalent. The highest values were 9.960 °Brix, 1620 cP, and 1.872 for total dissolved solids, viscosity, and dextrose equivalent, respectively. Increasing antioxidant activity was also observed from 6.094% at 0% glucoamylase to 10.762% at 3% glucoamylase addition.

scholarly journals PENGARUH KONSENTRASI SERBUK EKSTRAK DAUN KELOR (Moringa Oliefera Lam) DAN TINGKAT KEHALUSAN BAHAN TERHADAP KARAKTERISTIK MINUMAN INSTAN SERBUK KACANG HIJAU (Vigna radiata L)

2018 ◽  
Vol 5 (1) ◽  
pp. 18
Author(s):  
Hasnelly Sriyono
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Pollen Extract ◽  
Green Beans ◽  
Dissolved Solids ◽  
Physical Response ◽  
Leaf Powder ◽  
Powder Extract

The purpose of this research to study the effect of the concentration of Moringa leaf powder extract and degree of fineness of materials on the instant beverage powder green beans.This research uses experimental design factorial 3x3 in ranangan randomized (RAK) in a repeat 3 times, where the factors include: the effect of the concentration of pollen extract of leaves of Moringa (K), which consists of three levels, namely k1 (5%), k2 (10% ), k3 (15%) and the degree of fineness of the material (T), which consists of three levels: t1 (60mesh), t2 (80mesh), t3 (100mesh).The response in this study is a chemical response, ie protein content, moisture content. Physical response that total dissolved solids (TSS). Response organoleptic including color, aroma, taste, and consistency and test the antioxidant activity in the selected sample.Moringa leaf powder extract concentration significantly affected the water content of the instant beverage powder green beans. Degree of fineness of materials significantly affect total soluble solid instant beverage powder green beans. The interaction between the concentration of Moringa leaf powder extract and degree of fineness of materials does not affect the organoleptic tests include color, flavor, aroma, consistency, and chemical responses include water content, protein content and physical response that total dissolved solids in the instant beverage powder green beansBased on the chemical analysis and fisica analysis showed that the treatment was selected on the instant beverage powder green beans are k3t3 concentration of Moringa leaf powder extract (15%) and the degree of fineness of materials (100mesh) with a total value of 5.87°Brix dissolved solids, water content of 8.18%, protein content 20,34% and amounted to 186014 ppm antioxidant activity.

scholarly journals The Effect of Orange Peel Pectin Addition on Overrun, Melting Time, Total Solids, Total Dissolved Solids of Sherbet

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
Hasna Rahma Aulia ◽  
Nurwantoro Nurwantoro ◽  
Anang Mohamad Legowo
Keyword(s):  
Experimental Design ◽  
Physical Properties ◽  
Orange Peel ◽  
Total Dissolved Solids ◽  
Melting Time ◽  
Dissolved Solids ◽  
Total Solids ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this research was to improve physical properties of sherbet with the addition of pectin orange peel. The experimental design of this research was using Completely Randomized Design (CRD) with 4 treatments and 5 replication with the addition of pectin concentration variations, 0% (T0), 0.2% (T1), 0.4% (T2), and 0.6% (T3). The observed parameter were physical properties of sherbet (overrun, melting time, total solids, total dissolved solids, and pH). The results showed the addition of pectin orange peel had no significant  result (P>0.05) on overrun and significant (P<0.05) on melting time, total solids, total dissolved solids, and pH. The best treatment from orange peel pectin addition on sherbet based on melting time, total solids, total dissolved solids, and pH were pectin concentration of 0.4% and 0.6%.

scholarly journals SIFAT FISIK, SIFAT ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN SUSU BUBUK KEDELAI HITAM BERDASARKAN KONSENTRASI TWEEN 80

2020 ◽  
Vol 10 (1) ◽  
pp. 49
Author(s):  
Riska Ciptasari ◽  
Nurrahman Nurrahman
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Water Absorption ◽  
Powder Processing ◽  
Milk Powder ◽  
Tween 80 ◽  
Soy Milk ◽  
Organoleptic Properties ◽  
Black Soybean ◽  
Soybean Milk

Soy milk is one alternative to cow's milk for lactusa intolerance patients. The utilization of black soy less is attention and not as popular as yellow soybean because of the color that is less interesting. Another alternative in the processing of milk is the manufacture of milk powder. Processing of instant soy milk powder using foam-mat drying method required addition of filler material ie maltodextrin and Tween 80. With the addition of proper Tween 80 concentration expected to produce more stable milk powder. The general purpose of this research is to know the effect of Tween 80 concentration variation on physical properties, organoleptic properties and antioxidant activity of black soybean milk powder. Experimental method of experimental type using Completely Randomized Design (RAL) monofactor with Factor addition of Tween 80 concentration (0, 0,25, 0,5, 0,75 and 1 percent). The product analyzed physical properties (water absorption, moisture content, solubility and settling rate), organoleptic properties and antioxidant activity. The best result of antioxidant activity was 33,70% RSA at concentration 0,25%, water absorption 2,77 ml / g at concentration 0,25%, water content, 8,98% at concentration 0,25%, solubility 84,435% at a concentration of 0.75% and a precipitation rate of 10 s at a concentration of 0.25%. While the best organoleptic test is at concentration 0.25%. The conclusions of the research on black soybean milk powder with the addition of Tween 80 concentration showed a real difference for each test conducted where black soybean milk powder with the addition of Tween 80 0.25% concentration was the best treatment.

scholarly journals Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying

2020 ◽  
Vol 3 (1) ◽  
pp. 88
Author(s):  
Nisa Rahmawati ◽  
Elfi Anis Saati ◽  
Mochammad Wachid
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
National Standard ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Sugar Addition ◽  
Different Types ◽  
Egg Albumen

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

scholarly journals The Effect of Time Storage and Room Temperature of Physicochemical Characteristics of Frozen Edamame (Glycine Max (L)

2020 ◽  
Vol 1 (6) ◽  
pp. 10-18
Author(s):  
Andi Eko Wiyono ◽  
Andrew Setiawan Rusdianto ◽  
Rosi Pratiwi
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Room Temperature ◽  
Frozen Storage ◽  
Total Dissolved Solids ◽  
Agricultural Product ◽  
Total Acid ◽  
Dissolved Solids ◽  
Color Texture

Edamame is an agricultural product famous as vegetable soybeans. One of the edamame processed products is frozen edamame. Frozen edamame is a unique product frozen of souvenirs from Jember. This product is vulnerable to quality degradation due to the environment and consumer treatment. Consumers buy and carry products for souvenirs in a long journey and consumers are less precise in handling storage again when out of frozen storage. This study aims to improve the influence of storage room temperature with different time on the physical and chemical quality of original frozen edamame seeds and the influence of long storage with different time on the original organoleptic characteristics of frozen edamame. The results of tests conducted on the original edamame product during storage at room temperature affected the test results on color, texture, pH, total acid, moisture content and antioxidant activity, but had not effect on the total dissolved solids. The longer of storage at room temperature, the value of texture, color, total acid increases while the total dissolved solids, pH, moisture content and antioxidant activity decrease. The panelists organoleptic test assessment of the product during room temperature storage, panelists preferred P0 (0 hours) because the product was in fresh condition and of good quality compared to other treatments. During product storage at room temperature with different treatment times, the quality of the product has decreased in terms of color, texture, aroma, and taste.

scholarly journals Aktivitas Antioksidan dan Sifat Fisikokimia Madu Temulawak (Curcuma zanthorrhiza roxb) yang Ditambah Ekstrak Jahe (Zingiber officinale Rosc)

2019 ◽  
Vol 8 (4) ◽  
pp. 155
Author(s):  
Aisyah Tri Septiana ◽  
Isti Handayani ◽  
Hery Winarsi
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Titratable Acidity ◽  
Zingiber Officinale ◽  
Total Dissolved Solids ◽  
Total Phenolic ◽  
Phenol Content ◽  
Ginger Extract ◽  
Dissolved Solids

Penelitian bertujuan untuk mengetahui pengaruh konsentrasi temulawak atau temulawak dan jahe terhadap sifat fisikokimia dan aktivitas antioksidan madu temulawak. Madu temulawak dibuat dari madu dan rempah yaitu ekstrak temulawak tanpa dan dengan penambahan jahe. Variasi konsentrasi ekstrak rempah yang digunakan adalah 1,5 sampai 7,5%. Total fenol, pH, total asam tertitrasi serta antioksidan dianalisis pada produk ini. Hasil penelitian menunjukkan bahwa penambahan jahe tidak memberikan pengaruh terhadap sifat fisikokimia tetapi cenderung menurunkan aktivitas antioksidan. Peningkatan konsentrasi temulawak maupun jahe dan temulawak meningkatkan kadar total fenolik dan pH serta menurunkan total asam tertitrasi dan total padatan terlarut. Peningkatan konsentrasi temulawak maupun jahe dan temulawak dapat meningkatkan antioksidan namun pada konsentrasi tertentu dengan hasil terbesar yaitu 81,43 % dan dengan IC50 sebesar 8247 ppm. Kesimpulannya, ekstrak jahe dapat meningkatkan aktivitas antioksidan dan sifat fisikokimia madu temulawak walaupun menunjukkan adanya peningkatan spesifik seiring dengan peningkatan konsentrasi penambahannya.Antioxidant Activity and Physicochemical Properties of Curcuma zanthorrhiza Roxb added with Extract of Ginger (Zingiber officinale Rosc)AbstractThe purpose of this study is to determine the effect of the concentration of temulawak or temulawak and ginger on the physicochemical properties and antioxidant activity of temulawak honey. Temulawak honey was made from honey, temulawak and ginger extract. The extract of 1.5 to 7.5% was used to produce temulawak honey beverage. Phenol content, pH, titratable acidity, and antioxidant activity was analyzed. The results showed that the addition of ginger had no effect on physicochemical properties but tended to increase antioxidant activity. The increase in concentration of temulawak and ginger might increase the total phenolic and pH and decreased the total titrated acid and total dissolved solids, however might increase antioxidant activity of temulawak honey at 81.43% with an IC50 of 8247 ppm. As conclusion, the ginger extract might increase antioxidant activity and physicochemical properties of beverage made from Curcuma zanthorrhiza Rosc.

scholarly journals Simultaneous Selection is Effective in Increasing Betalain Pigment Concentration but not Total Dissolved Solids in Red Beet

1996 ◽  
Vol 121 (1) ◽  
pp. 23-26 ◽  
Author(s):  
I.L. Goldman ◽  
K.A. Eagen ◽  
D.N. Breitbach ◽  
W.H. Gabelman
Keyword(s):  
Recurrent Selection ◽  
Total Dissolved Solids ◽  
Pigment Concentration ◽  
Fresh Weight ◽  
Dissolved Solids ◽  
Total Pigment ◽  
Red Beet ◽  
Simultaneous Selection ◽  
Selection For ◽  
Betalain Pigment

Betalain pigments, composed of the red-violet betacyanins (BC) and the yellow betaxanthins (BX), provide an excellent natural alternative to synthetic red dyes. The objective of this investigation was to evaluate eight cycles of recurrent selection in two red beet (Beta vulgaris L.) populations selected for high total betalain pigment concentration and both high (HPHS) and low (HPLS) total dissolved solids (TDS). Remnant seed was planted in a randomized complete block design in replicated trials at two locations in 1994. Beet roots were sampled at harvest for concentrations of BC, BX, and TDS. Highly significant differences among cycles for BC, BX, BC:BX, total pigment, and TDS were observed. Average gains per cycle were 13.15 and 4.06 mg per 100 g fresh weight for BC and BX in HPHS, and 7.59 and 2.61 mg per 100 g fresh weight for BC and BX in HPLS, respectively. Total pigment increased about 200 % in both populations. Selection for low TDS was ineffective, while only a mild response was detected from selection for high TDS. Since betalain pigments are formed following glycosylation of cyclodopa and betalamic acid, sugar molecules are associated with pigment biosynthesis. Simultaneous selection for high pigment and low TDS may therefore be metabolically incompatible. Our findings demonstrate betalain pigment concentration responds favorably to recurrent selection: however. a concomitant reduction in TDS is not a feasible selection goal.

scholarly journals PENGARUH KONSENTRASI JUS DAUN PEGAGAN DAN PERBANDINGAN CMC DENGAN MAIZENA TERHADAP KARAKTERITIK SORBET

2018 ◽  
Vol 7 (1) ◽  
pp. 33
Author(s):  
Ida Susilowati ◽  
Putu Ari Sandhi W ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Green Color ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
The Right

This research was conducted to determine the effect of pegagan juice and the ratio of CMC with maizena to produced the best characteristics of sorbet and to know the concentration of pegagan juice and the ratio of CMC with the right maizena to produced the best characteristics of sorbet. This study used a Completely Randomized Design (CRD) factorial consisting of two factors, the first factor is concentration of pegagan juice as follow 5%, 7,5%, 10% and the second factors is ratio of CMC with maizena as follow 0:1, 0,25:0,72, 0,5:0,5, 0,75:0,25, 1:0. The data obtained were analyzed by analysis of variance and if the treatment have an effect on the parameters observed then continued with Duncan test. The results showed that the best characteristic of sorbet at 10% of pegagan juice concentration and the ratio of CMC with maizena 0.75: 0.25 with the criteria of antioxidant activity 53.50%, Total dissolved solids 210Brix, melting power 61%, green color, sweet taste and a sense of pegagan rather strong and rather soft texture.

The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

2015 ◽  
Vol 11 (4) ◽  
pp. 493-504 ◽  
Author(s):  
Fatemeh Aboulfazli ◽  
Ahmad Salihin Baba ◽  
Misni Misran
Keyword(s):  
Particle Size ◽  
Physical Properties ◽  
Apparent Viscosity ◽  
Starter Culture ◽  
Ice Cream ◽  
Melting Rate ◽  
Cow Milk ◽  
Soy Milk ◽  
Alternative Source ◽  
Ice Creams

Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.

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