Nutritionally Enhanced Probioticated Whole Pineapple Juice

Nutritionally enhanced probioticated whole pineapple juice (WPJ, comprising juice of pineapple pulp and peel) beverages were produced by fermentation of WPJ with the probiotic bacterium Lactobacillus plantarum WU-P19. The 12 h fermented juice contained between 2.1 × 109 and 3.7 × 109 live cells of the probiotic per milliliter, depending on the beverage formulation. The beverage had a pH of around 4.1 and a lactic acid content of ~12.8 g L−1. It had a total sugar (glucose, sucrose, fructose, maltose) content of ~100.2 g L−1. During fermentation, some of the initial glucose and fructose were consumed by the probiotic, but sucrose and maltose were not consumed. The original WPJ was free of vitamin B12, but fermentation enhanced vitamin B12 content (~19.5 mg L−1). In addition, fermentation enhanced the concentrations of vitamins B2, B3, and B6, but the bacterium consumed some of the vitamin B1 originally present. From a nutritional perspective, the final probioticated beverage was a good source of vitamin B12, vitamin C and vitamin B6. In addition, it contained nutritionally useful levels of vitamins B1, B2, and B3. The calorific value of the final beverage was 56.94 kcal per 100 mL. The product was stable during 21-day refrigerated (4 °C) storage.

Pembuatan VCO memanfaatkan bonggol nanas sebagai sumber bromelin di Desa Bale Kabupaten Donggala Provinsi Sulawesi Tengah

[Bahasa]: Desa Bale Kecamatan Tanatovea merupakan salah satu daerah tertinggal di Kabupaten Donggala, Provinsi Sulawesi Tengah. Mata pencaharian masyarakatnya adalah petani, khususnya petani kelapa. Hasil pertanian kelapa di Desa Bale hanya diolah dalam bentuk kopra dan lebih banyak dijual dalam bentuk bahan mentah sehingga penghasilan yang mereka dapatkan kurang maksimal. Permasalahan tersebut dapat diatasi dengan membuat olahan kelapa lainnya melalui teknologi murah, sederhana dan dapat dipasarkan langsung dengan nilai jual yang tinggi. Produk olahan kelapa yang dapat dikembangkan untuk meningkatkan pendapatan masyarakat setempat diantaranya adalah Virgin Coconut Oil (VCO). Tujuan dari kegiatan program pengabdian ini adalah untuk memberikan pengetahuan dan keterampilan kepada masyarakat dalam memanfaatkan krim santan kelapa menjadi VCO dengan menggunakan enzim bromelin dari bonggol nanas. Tahapan awal program pengabdian adalah memberikan penyuluhan kepada masyarakat, memberikan pelatihan pembuatan krim santan, pembuatan sari dan bubur bonggol nanas, dan diakhiri dengan pembuatan VCO. Hasil program pengabdian ini adalah mitra pengabdian dapat memahami teknologi dan mengaplikasikannya dalam pembuatan VCO dengan memanfaatkan limbah bonggol nanas. Pada program pengabdian ini, produk VCO yang dihasilkan dengan menggunakan sari bonggol nanas lebih banyak dibandingkan dengan bubur bonggol nanas. Hasil pelaksanaan panyuluhan dan pelatihan menunjukkan tingkat kepuasan peserta sebesar lebih dari 97%. Pembuatan VCO dengan memanfaatkan bonggol nanas menjadi alternatif industri skala kecil untuk masyarakat. Kata Kunci: bonggol nanas, desa Bale, kelapa, Virgin Coconut Oil (VCO) [English]: Bale Village, Tanatovea Subdistrict, is one of the underdeveloped areas in Donggala Regency, Central Sulawesi Province. The people are farmers, especially coconut farmers. Coconut agricultural products in Bale village are only processed in the form of copra and are mostly sold in the form of raw materials with less income. This problem can be solved by making other coconut products through cheap and simple technology that can be marketed directly with a high selling value. The coconut processed products can be developed to increase local people's income, including Virgin Coconut Oil (VCO). The purpose of this community service activity is to provide knowledge and skills to the farmers in using coconut cream to be processed as VCO by using the enzyme bromelain from pineapple cobs waste. The initial stage of the activity was to provide counseling to the community, then conduct a short training to produce coconut cream, extract and pulp of pineapple humps, and finally produce VCO. The results show that the participants can understand the technology provided and apply it to produce VCO using pineapple extracts waste. In this program, the VCO produced using the pineapple extract is more than that of the pineapple pulp. The results of the program reveal that the participants’ satisfaction level is over 97%. Producing VCO using pineapple humps is an alternative for a small-scale industry for the community. Keywords: pineapple cobs waste, Bale village, coconut, Virgin Coconut Oil (VCO)

Uji Antioksidan Belimbing Wuluh dan Ampas Nanas Terhadap Kualitas Minyak Goreng Habis Pakai

Anti-Oxidant Tests of starfruit and pineapple pulp on the quality of Used Cooking Oils ABSTRACTUsed Cooking Oil is oil produced from frying residue and is carcinogenic because it causes oxidation, hydrolysis, and polymerization to produce toxic peroxides and free fatty acids that are difficult for the body to digest. Measurement of oil quality can be measured through 3 parameters, namely, the peroxide number, the acid number and the oil color. Efforts to control the quality of cooking oil are the addition of natural antioxidants, starch wuluh and pineapple pulp. Starfruit contains flavonoids, terpenoids, phenols and pectins as well as Vitamins C and A which can absorb free radicals in oil. Meanwhile, pineapple pulp contains high levels of vitamin C, flavonoids and polyphenols which can eat free radicals. This Research aims to determine the differences in the antioxidant power of starfruit and pineapple pulp to maintain the quality of used cooking oil. This research is experimental, which will study the antioxidant power of starfruit and pineapple pulp at the acid number, peroxidant and color intensity of used cooking oil. 3 grams of dry starfruit and 0.4 grams of dried pineapple pulp are added to each pad 100 mL of used cooking oil. The application of starfruit and pineapple pulp in used cooking oil had a significant effect on the 3 oil quality parameters, namely the acid number, the peroxide number and the oil color intensity, with a significance value of P <0.05. This is because the antioxidant content and composition of the two ingredients are different. Wuluh starfruit in the addition of 3 grams provides a fairly large antioxidant effect, while pineapple pulp at a concentration of 0.4 grams has shown anti-oxidant power so a higher concentration is needed to produce optimal antioxidant power. Keywords: Antioxidants, Starfruit, Pineapple Dregs

Utilization of Dairy By-product for the Development of Whey Ice Candy

Background: Whey is by product of dairy industry and contained about 6% milk solids. It may coause environmental problem if not utilized properly. Aims: The present study aim to utilize whey in the preparation ice candy enriched with fruit pulp. Methodology: Whey candy mix was prepared by combination of fruit pulp, sugar and stabilizer in clarified paneer whey followed by homogenization, heating and cooling. Mix was poured in mold and passed through contionues blast freezer to harden. Hardened candies were wraped in aluminium foil and stored in deep freezer at - 20 ± 2ºC. The sutability of fruits i.e. kiwi, orange and pineapple in whey based ice candy was determined by organoleptic quality. The level of selected fruit and sugar were optimized using Response Surface Methodology (RSM). The optimized product was evaluated for sensory and physico-chemical qualities. Also the storage stability, consumer acceptability and economical feasibilities of the product were tested. Results: Amongst the three different fruits, the whey candy prepared by using pineapple fruit pulp was recived higest sensory score. The RSM results shows that, increase in pineapple pulp and sugar level resulted in higher sensory score for color and appearance, taste and flavor. Optimized level of pineapple pulp and sugar were 14.23% and 21.80%, respectively. This combination obtained 7.7, 7.6 and 7.65 sensory score for color, flavor and overall acceptability respectively whereas, melting rate was 42.19%. The whey candy subjected to study consumer accapetability and It was found that 58% of the consumers rated experimental candy as excellent (score 5) and 20.5% rated on very good. The whey candy was in acceptable up to 60 days at refrigerated storage condition.

Effect of sugar and starch on chemical and organoleptic parameters of pineapple bar during storage

The aim of this study was to assess the effect of major ingredients on the changes of fundamental quality parameters of pineapple fruit bar during preparation and storage. Four samples were prepared by using Extreme Vertex mixture taking three major ingredients namely fruit pulp, sugar and starch content as factors and non-enzymatic browning data and overall acceptability as responses. The result revealed that compositional differences of different ingredients in formulation fitted to the quadratic linear model at p<0.05. Among the four formulations the liking intensity of formulation F4 containing pineapple pulp 86%, starch 2% and sugar 12% showed the highest scores in all of the studied sensory parameters followed by F2, F3 and F1. Among the components studied, sugars irrespective of sources are the main components responsible for non-enzymatic browning whereas starch contributes to retain color by forming a protecting film around the reducing groups. Progressive Agriculture 30 (2): 227-237, 2019

Efeito da adição de diferentes tipos de açúcar sobre a qualidade físico-química de geleias elaboradas com abacaxi e canela

The aim of this study was to evaluate the influence of the use of different types of sugar and sweetener (sucralose) on pineapple jelly with cinnamon on its physicochemical quality of the product. For the preparation of the jelly, we used pineapple pulp, cinnamon tea, pectin, citric acid and the addition of different types of sugar: crystal, brown sugar, raw sugar and sweetener. The jellies (F1, F2, F3 e F4) were evaluated for the following physico-chemical parameters: water activity, moisture content, soluble solids content (SST), titratable total acidity (ATT), ratio (SST / ATT), ashes, pH, reducing sugars, non-reducing sugars and total sugars, lipids and vitamin C. We concluded that the use of pineapple and cinnan for the preparation of different flavors of jelly is an excellent alternative because these are well accepted fruits and they have high nutritional value. The use of different kinds of sugar and sweetener (sucralose) in the preparation of pineapple and cinnamon jelly is a good option for consumers who want to ingest quality products with lower sucrose content. The elaborated jellies presented values of moisture, soluble solids content and hydrogen ionic potential according to the quality identity standard for jelly, required by current legislation. All the samples were adequate to physico-chemical parameters and the F1 jelly had the highest level of ascorbic acid.