Pengaruh Komposisi Pembuatan Dodol Mangrove (Sonneratia sp.) Terhadap Uji Organoleptik

Mangrove merupakan salah satu tumbuhan yang hidup disepanjang pesisir pantai di Indonesia. Peran dan fungsi mangrove bagi ekosistem sangat penting, selain itu pemanfaatan dibidang ekologi, ekonomi, industri beberapa masyarakat ada yang memanfaatan mangrove sebagai obat dan bahan pangan yaitu pembuatan dodol dan waji. Buah mangrove yang dimanfaatkan pada penelitian ini jenis mangrove Pidada (Sonneratia sp.). Tujuan dari penelitian ini untuk mengetahui pengaruh komposisi pembuatan dodol mangrove (Sonneratia sp.) terhadap uji organoleptik Di Daerah Pesisir Desa Klatakan Kabupaten Situbondo. Penelitian ini merupakan penelitian ekperimen dan rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL). Perlakuan dalam penelitian ini dilakukan dengan penambahan tepung mangrove T1= tidak ada penambahan (kontrol), T2= 1 sdm dan T3= 2 sdm. Analisis statistik dilakukan 2 tahap yaitu univariat dan bivariat. Dalam penelitian ini analisis univariat dilakukan pada tiap variable kemudian dilanjutkan analisis bivariate menggunakan uji Kruskal Wallis. . Karakteristik panelis yang akan diuraikan berikut ini menggambarkan keadaan panelis yang diteliti meliputi jenis kelamin, usia dan pekerjaan. Ada perbedaan warna pada 3 perlakuan komposisi pembuatan dodol mangrove (T1, T2 dan T3), sedangkan pada karakteristik rasa dan tekstur tidak terdapat perbedaan yang signifikan terhadap T1, T2 dan T3. Kata Kunci: Serbuk Buah Mangrove, Dodol, Orgnoletiptik ABSTRACT Mangrove is one of the plants that live along the coast in Indonesia. The role and function of mangroves for ecosystems is very important, in addition to utilization in the fields of ecology, economy, industry, some communities use mangroves as medicine and food, namely the manufacture of lunkhead and waji. The mangrove fruit used in this study was the Pidada mangrove (Sonneratia sp.). The purpose of this study was to determine the effect of the composition of mangrove lunkhead (Sonneratia sp.) on organoleptic tests in the coastal area of ​​Klatakan Village, Situbondo Regency. This study is an experimental study and the experimental design used in this study was a Completely Randomized Design (CRD). The treatment in this study was carried out with the addition of mangrove flour T1 = no addition (control), T2 = 1 tbsp and T3 = 2 tbsp. Statistical analysis was carried out in 2 stages, namely univariate and bivariate. In this study, univariate analysis was carried out on each variable and then continued with bivariate analysis using the Kruskal Wallis test. . The characteristics of the panelists which will be described below describe the condition of the panelists under study including gender, age and occupation. There were color differences in the 3 treatments for the composition of mangrove lunkhead (T1, T2 and T3), while in taste and texture characteristics there were no significant differences between T1, T2 and T3. Keywords: Mangrove Fruit Powder, Dodol, Orgnoletyptic

Determination of Functional Properties of Sri Lankan Ambarella (Spondias dulcis Forst. syn. Spondias cytherea Sonn.) Fruit and Development of Vacuum Dried Ambarella Fruit Powder and Incorporated Soup Mix

Objective: To develop vacuum dried (VD) Ambarella fruit powder and Ambarella fruit incorporated soup mix from large and miniature Ambarella and investigation of antioxidants and anti-diabetic properties. Methods: Ethanolic extracts of two Ambarella varieties were analyzed for antioxidant potential in terms of total phenolic content (TPC), total flavonoid content (TFC), ferrous reducing antioxidant power (FRAP), radical scavenging activities of DPPH and ABTS and α-amylase inhibitory activity. Results: Fresh dwarf Ambarella showed a significantly (p<0.05) high TPC (3.35±0.10 mgGAE/g) while fresh large Ambarella showed a significantly (p<0.05) high FRAP (0.71±0.13 mgTE/g) and DPPH (3.57±0.31 mg TE/g). In comparison of ethanolic extracts of VD Ambarella powders, a significantly (p<0.05) higher antioxidant potential in terms of FRAP (4.19±0.06 mgTE/g) exhibited in dwarf variety while significantly (p<0.05) higher ABTS (4.03±0.27 mgTE/g) and DPPH (3.00±0.49mgTE/g) exhibited in large Ambarella. Alpha amylase inhibition activities of fresh fruits of large and dwarf were 46.30±4.07% and 49.55±3.18% where as in VD powders were 27.59±5.03% and 15.58±5.86% respectively. An instant soup mixture was developed incorporating 20% of VD powder from large variety due its abundance. The antioxidant potential of ethanolic extract of the soup mixture in terms of TPC, TFC, ABTS, and FRAP were 0.55±0.00 mgGAE/g, 0.04±0.00 mgQE/g, 1.65±0.06 mgTE/g, and 0.04±0.15 mgTE/g. Alpha amylase inhibition activity of soup mixture was 39.49±0.29%. Conclusion: The both types of fresh fruits exhibited higher antioxidant potential except FRAP and higher anti-amylase inhibition than VD Ambarella powder.

Optimization of juice production from “cempedak” (Artocarpus integer) fruit pulp liquefied with the aid of enzymes

PurposeThe purpose of this research is to produce “cempedak” juice using enzyme aided-liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast® 1.5 L and Fungamyl® 800 L), enzyme concentrations (0–1.5% v/w), incubation time (0–2.5 h) and incubation temperature (35–60 °C) on juice yield and viscosity, total soluble solids and color of fruit puree.Design/methodology/approachRipe “cempedak” pulp from CH28 fruit was first pureed in a blender and then homogenized with water at 1:2 ratio. The diluted puree was then liquefied with the enzymes separately to reduce its viscosity. Analyses such as juice yield, viscosity, total soluble solids and color of the liquefied “cempedak” puree were then carried out.FindingsResults indicated that the optimized use of 1.2% (v/w) Celluclast® 1.5 L (Novozymes, Denmark), a cellulase preparation, at 45 °C and 1 h produced juice with the lowest viscosity (349.4 cP) and the highest juice yield (82.3% v/w). Liquefied “cempedak” juice was darker (with L* value of 51.17) and more yellowish (b* value of 38.88) compared to “cempedak” juice without liquefaction (control). When compared to untreated “cempedak” juice, the droplet size of “cempedak” juice obtained after liquefaction under optimized conditions was found to be lower, regardless of whether the juice was filtered (with a total reduction of 23% of droplet size) or not filtered (with a total reduction of 16% of droplet size). The results indicate the possibility of employing Celluclast® 1.5 L to produce “cempedak” juice that can be further processed such as for the production of “cempedak” fruit powder.Originality/valueThis paper provides information on the enzyme concentration, incubation time and temperature for liquefying “cempedak” pulp such that the liquefied material produced can be used as a base feed for spray-drying to produce “cempedak” fruit powder.

Pharmacognostic and Pharmacological Study of Helicteres isora. Linn. - A Review

Aim: In this article we compiled the whole plant of Helicteres.isora Linn showed excellent medicinal merits from ancient time belonging to the family Sterculiacea, which commonly known as murud sheng. Study Design: The Pharmacognostic study i.e. microscopic and macroscopic study with preliminary phytochemical test on different parts of plant performed in a Datta Meghe college of pharmacy,Datta meghe Institute of Medical sciences, Wardha, in collaboration with Balkh university,Mazar-e-Sharif during the period of January 2021 to Septmber 2021. Methodology: In the preliminary study focus on all pharmacognostic, by microscopic identification,by TLC, HPTLC by fingerprint application and phytochemical test of root extract, stem, leaf and fruit powder from different researchers study, which showed the presence of carbohydrates, protein, alkaloids, cardiac glycoside, flavonoids, tannins, essential oil etc which shows number of medicinal merits Results: During the study all investigators investigate, different region shows minute change in organoleptic charecteristics as well as phytochemical constituents and pharmacological study exhibits activities like Fruit showed Antioxidant, Antidiabetic and Antihyperlipidemic activity, Bark extract showed Antihelmintic activity , Root extract as Anticancer. Conclusion: According to study we conclude that Helicteres Isora Linn whole plant parts as well chemical constituents in every part is effective and used medicinally so further investigations are necessary to find out the active bio active molecules responsible to cure different disorders

Evaluation of Some Selected Mango Varieties for Fruit Powder Production In Ghana

Mango is an important fruit, which receives high patronage in Ghana. However, the highly seasonal and perishable nature of the crop, besides being a constraint to both farmers and processors, also deny consumers the opportunity to enjoy the fruit all year round. Use of the stable powder form of mango can serve to fill the gap during the mango off-season. This study evaluated the fruits of four major mango varieties (“Keitt”, “Kent”, “Palmer” and a local variety) grown in Ghana for their suitability for fruit powder production. The fresh fruit pulp and reconstituted freeze-dried powder of the varieties were analyzed for physicochemical characteristics. The study revealed that “Keitt”, “Kent” and “Palmer”, which are the exotic varieties, had significantly (p≤0.05) high pulp content of 68%, 66% and 63% respectively indicating potential for high fruit powder yield. Acceptable levels of total soluble solids, titratable acidity, ascorbic acid and beta-carotene contents were observed in the fresh fruit and the freeze-dried powders of the varieties. There was no significant (p≤0.05) difference in Yellowness Index between fresh fruit pulp of “Keitt”, “Kent” and “Palmer” and their respective reconstituted freeze-dried powders. These three mango varieties exhibited considerably good quality in terms of physical and chemical characteristics for processing and utilization as fruit powder. The production of high quality mango powder from these varieties could therefore serve as substitutes in the off-season and also reduce postharvest loss.

Isolation of Lycopene Component from Tamarillo (Solanum betaceum)

Lycopene is a red pigment found in tamarillo with its function as an antioxidant that protects body cells from the negative effects of free radicals so that they do not trigger diseases, especially cancer and premature aging. This study was intended to improve the quality of tamarillo by isolating lycopene from tamarillo through an extraction process with chloroform as a solvent by maceration for 3 days at room temperature. The lycopene extract obtained was dissolved by means of a rotary evaporator at 40 oC under vacuum pressure and oven temperature at 60 oC. The lycopene obtained was analyzed by Gas Chromatography-Mass Spectrometry and the crystal structure of lycopene was characterized by Fourier Transform Infra-Red Spectroscopy. GCMS results showed that 0.21 g of lycopene was successfully isolated from 100 g of dried red tamarillo fruit powder. Functional group analysis using FT-IR at a wavelength of 978.23 cm-1 showed the R-CH=CH-R group; the -CH3- group of 1371.43 cm-1; the 1460.16 cm-1 indicates the bending vibration of -CH2-; the C=C chain of 1656.91 and 1745.64 cm-1; and the C-H of 2856.67 and 2926.11 cm-1 of the lycopene chain.