Karakteristik Fisikokimia dan Sensoris Es Krim Ubi Jalar Ungu (Ipomoea Batatas L.) Dengan Subtitusi Pemanis Ekstrak Daun Stevia (Stevia Rebaudiana Bertoni M.) dan Berbagai Jenis Stabilizer

This study aims to determine the effect of sweetener concentration, various types of stabilizers and their interactions on proximate, antioxidant and sensory content of ice cream. The study was conducted using a Factorial Completely Randomized Design (CRD) consisting of two factors. The first factor is the comparison of sweetener concentration with 3 levels of 100% sugar sweetener (D1), 50% sugar sweetener: 50% stevia extract sweetener (D2) and 100% stevia extract sweetener (D3) while the second factor is the type of stabilizer with 3 levels namely, agar. - agar (S1), Gelatin (S2) and CMC (S3). The results obtained were analyzed using the F test and followed by the DMRT test with a confidence level of 95%. The results showed that the comparison of sweetener concentration (D) and treatment interaction (DxS) had a significant effect. While the sensory analysis has a significant effect on the texture, taste, overall variables and does not significantly affect the aroma variable. The best treatment in the proximate analysis of sensory analysis is the treatment of using 50% sugar and 50% stevia and agar-agar (D2S1) stabilizer with the organoleptic score of fragrance, texture, taste and preference respectively were 3.80 (normal); 3.60 (slightly soft); 3.80 (good); 4.10 (liked), and the Physicochemical value of overrun, melting time, fibre content, viscosity, antioxidant, and sugar content respectively were 42,5%; 14,06 minutes; 0,3107%; 1,217 cP; 11,65%; 20,33%.

Pendugaan Umur Simpan Bubuk Kopi Arabika Menggunakan Metode Arrhenius dengan Kemasan Aluminium Foil dan Plastik (Polipropilen)

The storage method is one way to maintain coffee quality. Storage with aluminum foil and plastic (PP) packaging is an effective and safe technology to protect coffee grounds. Specialty coffee powder cannot be accepted if the organoleptic score is below 80, for that it is necessary to estimate the shelf life. This study aims to analyze the quality degradation of Bondowoso arabica coffee powder based on specialty standards using the SCAA protocol during storage with aluminum foil packaging and compare it with plastic packaging (PP) and estimated the shelf life of Bondowoso arabica ground coffee products based on flavor value parameters using the arrhenius method. Coffee powder quality degradation with plastic packaging (PP) is faster than aluminum foil packaging. This is because plastic packaging on the fourth day with a temperature of 40°C is not meet specialty standards. The greater the temperature used, the greater the decrease in quality. The shelf life of coffee powder uses aluminum foil packaging, which is 3 days at 40°C, 2 days at 50°C, and 1.3 days at 60°C. Whereas with plastic packaging (PP), the shelf life is shorter, which is 2 days at 40°C, 1.2 days at 50°C and 1 day at 60°C. Keyword: accelerated Shelf-Life Testing (ASLT), aluminum foil, arabica coffee, packaging, shelf

A comprehensive study of chitosan application for extending shelf life of tomato

Aim: The aim of the present study was to study the effect of chitosan treatment on extending the shelf life of tomatoes stored at room temperature (27ºC±2) for 21 days. Methodology: Chitosan working formulation were prepared by dissolving chitosan in 1 % glacial acetic acid to get final concentrations with adjusting pH above 5 with 1N NaOH until suspension appears as colloide. Selected tomatoes were dipped in different concentrations of chitosan (0.01, 0.04, 0.08, 0.12, 0.16 and 0.20 % and water (control) for 6 min and kept in well ventilated paper baskets for storage at room temperature (27°C±2) with 55±2 % relative humidity. Results: Chitosan treated tomatoes were evaluated for different parameters related to post harvest losses. Chitosan at 0.16 % effectively prevented microbial decay, physiological loss in weight, maintained the firmness and reduced the respiration rate. Chitosan treatment further decreased the loss of titratable acidity (TA), retained the total soluble solids (TSS), total sugar, ascorbic acid, reducing sugar during storage period. Chitosan effectively preserved lycopene content, inhibit polyphenol oxidase (PPO) activity, maintained L*, a*, b* value and organoleptic score during storage from day 1 to day 21 as compared to control tomatoes. Interpretation: The study delves that low concentration of chitosan (0.16%) effectively extend the shelf life of tomato.

Comparison of the Effect of Er,Cr:YSGG Laser and Halita Mouthwash on Oral Malodor in Patients With Chronic Periodontitis: A Randomized Clinical Trial

Introduction: Periodontal disease and tongue coatings are among the major factors associated with oral malodor. The present study, comparatively evaluated the effects of the Er,Cr:YSGG laser and Halita mouthwash as adjunctive treatments to nonsurgical periodontal debridement on oral malodor reduction in chronic periodontitis patients. Methods: Sixty patients with stage II and III chronic periodontitis and bad breath. The patients were randomly divided into two groups (n=30). After conventional scaling and root planing, patients in group 1 underwent Er,Cr:YSGG laser (Waterlase; Biolase, San Clemente, CA, USA) irradiation of the internal surface of the pockets ( 1.5 W, 30 Hz, 20% A, 40% W) and the dorsum of the tongue (1 W, 30 Hz, 20% A, 40% W) immediately after SRP and on the third and seventh days. Group 2 patients were asked to use Halita mouthwash twice daily for one week. Baseline, 1 and 3-month post-treatment measurements of plaque index (PI), probing pocket depth (PPD), clinical attachment level (CAL), gingival index (GI), bleeding on probing (BOP) and organoleptic assessment of Halitosis severity were performed. Results: Significant improvement in all parameters was noted in both groups after 1 and 3 months, compared with baseline (P<0.05). The two groups had significant reductions which occurred in PPD, CAL and BOP levels and the organoleptic score in 1 and 3 months after the intervention (P<0.05). Conclusion: Er,Cr:YSGG laser irradiation and Halita mouthwash as adjuncts to non-surgical periodontal therapy are both effective in the treatment of oral malodor and improvement of periodontal parameters.

Utilization of Green Tea Extract and Pineapple in Jelly Candy

The ratio of green tea extract and pineapple juice on the quality and sensory properties of the jelly candy was studied. This research used a Complete Randomized Design with five treatments and three replications followed by Duncan's New Multiple Range Test at a 5% level. The treatment in this research was the ratio of green tea extract and pineapple juice included NT1 (1: 99), NT2 (2: 98), NT3 (3: 97), NT4 (4: 96), and NT5 (5: 95). The analysis showed that the ratio of green tea extract and pineapple juice significantly affected moisture content, ash content, pH, reduction sugar content, antioxidant activity, colour, flavour, taste, and overall assessment but did not significantly affect the elasticity of jelly candy. The best formulation of jelly candy was NT1 with 21.65% water, 1.91% ash, 4.77pH, 4.80% sugar reduction, and 101.49ppm antioxidants activity. NT1 organoleptic score with descriptions of yellow, pineapple-flavoured, pineapple flavour, and chewy texture. The panellists also favoured the overall hedonic assessment of the NT1 treatment jelly candy with a score of 3,83.

Association of periodontitis with oral malodor in Korean adults

This study aimed to evaluate the association of periodontitis with the organoleptic score (OLS)-defined oral malodor after validating OLS with odoriferous sulfur compounds in mouth air among Korean adults. A total of 330 adults aged 47–86 years were recruited from the Yangpyeong health cohort, South Korea, in 2015. Oral malodor was assessed using a 6-point OLS by a trained dentist and validated with the concentrations of hydrogen sulfide (HS) and methyl mercaptan (MM) using a gas chromatographer. Periodontitis was measured by assessing the radiographic alveolar bone loss on digital orthopantomography. Statistical analyses including descriptive statistics, partial correlation, ANOVA, and multivariable logistic regression with putative confounders were applied. OLS was significantly correlated with the concentrations of HS and MM (partial r = 0.401 and 0.392, respectively; both p<0.001) after controlling for confounders. Individuals with periodontitis had 1.8 times the risk of OLS-defined oral malodor in multivariable models (adjusted odds ratio = 1.77 in the model with the number of teeth and 1.82 in the model with denture wearing; p = 0.047 and 0.035, respectively). Periodontitis was associated with OLS-defined oral malodor among Korean adults independent of known confounders. Periodontal conditions should be considered for clinical practice and research of oral malodor.

Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.)

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather

Aims: To study the effect different packaging materials on shelf-life and quality of blended fruit leather. Place of Study: The present investigation was carried out at the Department of Post-Harvest Technology and Agri. Engineering, Indian Institute of Horticultural Research (IIHR), Bengaluru. Methodology: Guava variety ‘Allahabad Safeda’ and papaya variety ‘Taiwan Red Lady’ fruit leathers were prepared by blending their pulp at different ratios of 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 respectively. Citric acid at 0.3% and KMS (Potassium meta-bisulphite) at 600 ppm was added to the blended pulp and TSS was adjusted to 20°B. The pulp according to treatments were then dried in a cabinet drier at 55 to 60°C till the desired moisture content (approx. 15%) was achieved. Results: Blended guava-papaya (40:60) leather was found best among the treatments in terms of better nutritional and sensory characteristics at initial and also during the subsequent storage periods. The prepared fruit leathers that were packed in biaxially oriented polypropylene showed better results with better nutrient retention (ascorbic acid 90.1 mg/100 g and carotenoids 947.2 µg/100 g) and higher organoleptic score (70.03 overall acceptability out of 100) to those packed in punnets (ascorbic acid 73.2 mg/100 g, and carotenoids 893.0 µg/100 g) during the storage period of 4 months. The microbial examination also revealed that all the samples were found to be safe from the consumption point of view till the end of four months of storage. Conclusion: The blended fruit leather can be a good source of various heath promoting phytochemical nutrients with a unique taste and acceptability having a storage stability for safe consumption till 4 months.

Nanocomposite coating based on chitosan and ZnO nanoparticles to maintain the storage quality of meatball

The effect of nanocomposite coating from chitosan incorporated with ZnO nanoparticles (ZnO NPs) at various concentrations (0, 0.05, and 0.1%) on meatball characteristics during storage was investigated. Meatball quality including microbial growth, pH, aw, and sensory attributes was evaluated after immersed into nanocomposite solution for 1 min and drained. The combination of chitosan and ZnO NPs exhibited a synergistic effect in suppressing gram-negative bacterial growth. Chitosan-ZnO NPs 0.05% could prolong the shelf life of meatball beyond 24 hrs indicated by aerobic microbes of 4.30 log CFU/g which was lower than the threshold for consumption (5 log CFU/g). Coating solution also significantly influenced the pH of meatballs up to 24 hrs of storage allowing lower sensory acceptability. Moreover, the low organoleptic score for taste and overall acceptability attributes were found as a consequence of the addition of ZnO NPs. Finally, the results of the present study suggested that chitosan-based coating containing ZnO NPs could be used as an alternative to maintaining meatball quality, particularly in microbial decay context.

Total phenolic content, antioxidant activity and organoleptic test of Nata de pina between various parts of honey pineapple variety (Ananas comosus [L.] Merr. Var. Queen)

This study was aimed to analyze the total phenolic content, antioxidant activity and organoleptic properties of Nata de pina between various parts of honey pineapple variety (Ananas comosus [L.] Merr. Var. Queen). This study was a two - factors randomized experimental study with variations of Nata de pina from fruit peel, fruit flesh, fruit core, and fermentation processing. Folin-Ciocalteu reagent was used to analyze the total phenolic content and 2,2'-diphenyl-1-Picrylhydrazy (DPPH) assay was used to determine the antioxidant activity. The total phenolic content of Nata de pina ranged from 102.37- 249.99 mg of GAE/100 g of samples while the IC50 DPPH ranged from 101.71-555.45 ppm. There was a difference of the total phenolic content and antioxidant activity of the juice and Nata de pina produced from different parts of the fruit. Fruit core Nata de pina presented the highest content of the total phenolic content and antioxidant activity. There were significant differences in the organoleptic tests viz color (p=0.030), flavor (p<0.001), texture (p<0.001). Fruit flesh Nata de pina had the highest organoleptic score. Overall, based on result of this study, fruit core Nata de pina was recommended as the best product based on the high total phenolic content (139.88 mg GAE/100 g), antioxidant activity (263.38 ppm) and well-liked panelists based on the acceptance of aroma and color.