Formulation of Polyherbal Carbonated Beverage Based on Halalan Thoyyiban Principle

Herbal products usually have less palatability on their taste even though they are healthy and nutritious. Thus, this study aims to formulate polyherbal carbonated beverages, followed by the evaluation of sensory, physicochemical properties and their compliances with the halalan thoyyiban principle. Five formulations were prepared by varying the amount of water and polyherbal extracts that were designated using Design Expert 6.0.4 software. The most accepted formulation was formulation 1 (F1), containing 12.50% polyherbal extract and 87.50% water. F1 was characterised for its physicochemical properties, including carbon dioxide volume, pH, and total acidity, with 3.0 g/L, 4.5, and 1.7 %, respectively, and these findings have complied with the halalan thoyyiban principle. The antioxidant properties were evaluated by using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP), as well as total phenolic content (TPC), and it exhibited 1.25 mg GAE/mL,1.08 mM Fe (II) and 0.39 mg GAE/mL respectively. Eight Halal Control Point (HCP) were identified along with the production. Moreover, the beverage was found to have antioxidant properties and nutritional content (carbohydrate (0.3%) and energy content (2.0 kcal/100g)), which can give health benefits to the consumer and proven safe for consumption (LC50 =1066.60 μg/ mL). To conclude, the formulated polyherbal carbonated beverage is accepted by the consumer and complies with the halalan thoyyiban principle.

Moringa oleifera : Nutritional and Medicinal Properties for preventive health care

Moringa oleifera, commonly known as ―drum stick‖ or the ―horse radish‖ is cultivated all over the country as it can withstand both severe drought and mild frost conditions. It is a good source of protein, vitamins, fatty acids, micro-macro minerals and other essential phytochemicals. Due to its high nutritional content, the extract of leaves of Moringa oleifera is used to treat malnutrition and supplement breast milk in lactating mothers. Because of its medicinal value, it is also used as anti-inflammatory, anticancer, antioxidant, antidiabetic, cardiovascular hepatoprotective, anti-ulcer, antimicrobial agent. The pharmaceutical effects of Moringa oleifera makes it useful in therapeutic remedy in traditional medicinal system. Each part of the tree is useful in one form or another due to high nutritional and medicinal value. This paper reports the results of the study made on how these can help boosting the immunity level in individuals.

Phenotypic Diversity and Association Mapping of Ascorbic Acid Content in Spinach

Ascorbic acid (AsA), or vitamin C, is an essential nutrient for humans. In plants, AsA functions as an antioxidant during normal metabolism or in response to stress. Spinach is a highly nutritious green leafy vegetable that is consumed fresh, cooked or as a part of other dishes. One current goal in spinach breeding programs is to enhance quality and nutritional content. However, little is known about the diversity of nutritional content present in spinach germplasm, especially for AsA content. In this study, a worldwide panel of 352 accessions was screened for AsA content showing that variability in spinach germplasm is high and could be utilized for cultivar improvement. In addition, a genome-wide association study for marker-trait association was performed using three models, and associated markers were searched in the genome for functional annotation analysis. The generalized linear model (GLM), the compressed mixed linear model (CMLM) based on population parameters previously determined (P3D) and the perMarker model together identified a total of 490 significant markers distributed across all six spinach chromosomes indicating the complex inheritance of the trait. The different association models identified unique and overlapping marker sets, where 27 markers were identified by all three models. Identified high AsA content accessions can be used as parental lines for trait introgression and to create segregating populations for further genetic analysis. Bioinformatic analysis indicated that identified markers can differentiate between high and low AsA content accessions and that, upon validation, these markers should be useful for breeding programs.

BISKUIT SUBSTITUSI TEPUNG LABU KUNING (Cucubita Moschata Duch) DAN TEPUNG KECAMBAH KEDELAI (Glycine max L. Merr) SEBAGAI KONTRIBUSI UNTUK PEMENUHAN ANGKA KECUKUPAN GIZI (AKG)

ABSTRACTThe purpose of this research was to study the effect of pumpkin flour (Cucurbita Moschata Duch) and soybean sprout flour (Glycine max L. Merr) substitution on organoleptic assessment, nutritional content and nutritional contribution of biscuit products. This study used a completely randomized design (CRD) with various percentages of pumpkin flour and soybean sprouts flour substitution treatment, namely T0 (100%: 0% : 0%), T1 (50% : 45% : 5%), T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%), and T5 (50% : 25% : 25%). The results show the substitution of pumpkin flour and soybean sprouts flour had a very significant effect on the characteristics of color, aroma, taste, and texture. T1 treatment was the most preferred by the panelists with preference scores of color, aroma, taste, and texture reached 3.56 (like), 3.40 (slightly like), 3.52 (like), and 3.64 (like), respectively. Meanwhile, the descriptive scale rating shows the panelists’ preference scores of color, aroma, and texture reached 3.62 (brown-yellow), 3.42 (slight aroma of pumpkin and soybeans sprouts), and 3.02 (slightly hard), respectively. The selected product contained 11.91% protein, 3.62% ash, 17.98% fat, 57.46 % carbohydrate, and 9.00% water. Based on the RDA for the interlude meal, the energy contribution of the T1 treatment was 122.90 kcal. The T1 treatment biscuit product was preferred by panelists. The protein and fat contents of the product met the national standard for biscuits. Keywords: substitution, pumpkin flour, soybean sprout flour, biscuitsABSTRAKTujuan dari penelitian ini untuk mempelajari pengaruh substitusi tepung labu kuning (Cucurbita Moschata Duch) dan tepung kecambah kedelai (Glycine max L. Merr) terhadap penilaian organoleptik, kandungan gizi dan kontibusi zat gizi produk biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase perlakuan substitusi tepung labu kuning dan tepung kecambah kedelai yaitu T0 (100% : 0% : 0%), T1 (50% : 45% : 5%, T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%) dan T5 (50% : 25% : 25%). Hasil penelitian menunjukan substitusi tepung labu kuning dan tepung kecambah kedelai berpengaruh sangat nyata terhadap karakteristik warna, aroma, rasa, dan tekstur. Perlakuan T1 merupakan perlakuan yang paling disukai panelis dengan skor penilain kesukaan terhadap warna sebesar 3,56 (suka), aroma sebesar 3,40 (agak suka), rasa sebesar 3,52 (suka) dan tekstur sebesar 3,64 (suka), sedangkan penilaian skala deskriptif yang disukai panelis terhadap parameter warna sebesar 3,62 (Kuning kecoklatan), aroma sebesar 3,42 (agak berbau khas labu kuning dan kecambah kedelai) dan untuk tekstur sebesar 3,02 (agak keras). Kadar protein sebesar 11,91%, kadar abu 3,62%, kadar lemak 17,98%, kadar karbohidrat 57,46% dan kadar air sebesar 9,00%. Berdasarkan AKG makanan selingan kontribusi energi perlakuan T1 yaitu 122,90 kkal. Produk biskuit perlakuan T1 dapat diterima dan lebih disukai panelis. Kadar air, abu dan karbohidrat tidak memenuhi standar SNI biskuit, sedangkan kadar protein dan lemak telah memenuhi standar SNI biskuit.Kata kunci: substitusi, tepung labu kuning, tepung kecambah kedelai, biskuit

Substitusi Tepung Ubi Jalar Ungu dan Tepung Tempe pada Bolu Cukke Merupakan Alternatif PMT untuk Ibu Hamil dan Balita

Supplementary food, especially for vulnerable groups such as pregnant women and toddlers, is one strategy in dealing with nutritional problems, especially during the COVID-19 pandemic. The aim of the study was to determine the acceptability of Bolu Cukke with purple sweet potato flour and tempeh flour substitutes. Experimental research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health Makassar with a total of 50 panelists in 2019. The nutritional content was analyzed using the Kjhedal method for protein, gravimetry for fat, and titrimetry for carbohydrates. Acceptance test was analyzed using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the color and aroma of the four sample groups were different (p=0.000 and p=0.028), while there was no difference in texture and taste. Based on the nutritional content, group C had the highest protein content, group A had the highest fat content while group D had the highest carbohydrate content.

Mutu Gizi Aneka Kudapan Cokibus

Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.

Proximate Analysis of Merang Mushrooms (Volvariella volvacea) Cultivated on Corncob and Rice Bran Media

Merang Mushroom (Volvariella volvaceae) is one of the edible mushrooms. The nutritional content of merang mushrooms makes this mushroom has potential as a medicine and food supplement. Merang mushrooms are known to function as antioxidants, antidiabetic, antiviral, and can lower cholesterol. The purpose of the research is to find out the nutritional content of merang mushrooms that are cultivated in corncob media with the addition of rice bran. The analysis used was proximate analysis to determine moisture, ash, and fiber content using the AOAC method, fat content analysis using the Soxhlet method, protein content analysis using the Kjeldahl method, and carbohydrate Analysis (By difference). The results of the analysis were 2.17% ash content, 85.14% water content, 3.65% crude fiber content, 1.99% fat content, 2.7% crude protein content, and 8.0% carbohydrate content. Based on research, it can be said that mushroom has a good nutritional content that can provide health benefits.

Nutritional Content and Health Profile of Single-Serve Non-Dairy Plant-Based Beverages

A growing number of people are seeking a non-dairy plant-based beverage both for their personal health, and for the health of the planet. The aim of this study was to conduct a cross-sectional survey of single-serve plant-based beverages to assess their nutritional content and health profile. A total of 51 non-dairy plant-based beverages were analyzed from the nutrition label listed on the commercial package. The various beverages contained extracts of soy (n = 14), almonds (n = 13), oats (n = 12), peas (n = 7), banana (n = 2), coconut (n = 2), and rice (n = 1). Almost one-half (45%) of the single-serve beverages had 5 g or more of protein/serving. A total of 75% and 65% of the single-serve beverages had calcium and vitamin B12 levels, respectively, fortified to at least 20% of the Daily Value (DV), while only 28% had vitamin D fortification at the 20% DV level. Two-thirds of the single-serve beverages had high sugar levels, while 39% were low in sodium, 63% were low in fat, and 96% were low in saturated fat. The single-serve plant-based beverages had more protein, calcium, vitamin B12, and sugar but less fat than the non-dairy, multi-serve plant-based beverages/ serving. A limited number of single-serve beverages met the requirements of school meal programs.

Developing A Supply Chain Of Apple Processed Product Traceability Information System Based On Smart Packaging And Digital Business Ecosystems

Apples are one of the fruits that much post-harvest processing can do. Apples can be processed into drinks or snacks. The need for information about nutritional content is needed by consumers. Therefore, a traceability information system is needed that can enable consumers to know the nutritional content involved. This research uses the Waterfall model information system development method and the Unified modeling language (UML). This method allows for the sequential development of information systems. The results of this research will be in the form of an information system that has been tested using the Requirement Traceability Matrix (RTM) and Response for a Class (RFC) method. The resulting Response for a Class (RFC) value is 5.17, meaning that this information system will be easy to adapt later

Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and the hydrolysates contained all the amino acids inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.