Utilization of Tofu Dregs Flour in Making Snack Bars for People with Diabetes Mellitus

Type II diabetes mellitus due to an unhealthy lifestyle, one of which is the lack of fiber in daily food consumption. One food that has a high fiber content is tofu dregs. The purpose of this study was to determine substitution of wheat flour with tofu dregs flour to produce a snack bar with the best characteristics, and determine the effect of consumption of snack bar from tofu dregs on blood sugar content in rats. The research was conducted two steps. Step I: Formulation of snack bar using a completely randomized design with tofu dregs flour concentration of 0 %, 10 %, 20 %, 30 %, 40 %, and 50 %. The variables of this study were the content of water, ash, protein, fat, carbohydrates, sensory tests, and effectiveness tests. Step II: the best characteristic snack bar in the step I was used experimental rats. This step used true experimental design with pre-post test control group design. The variables of study were blood glucose levels before treatment and after treatment. The treatment group consisted of normal, negative, positive control, and snack bar. The results of the first step of the research showed that substitution of wheat flour with 40 % tofu dregs produced the best characteristic snack bar with 17.19 % water content, 1.33 % ash content, 11.03 % protein, 20.53 % fat, 49.92 % carbohydrate, light brown color, unpleasant aroma, distinctive soy taste, crumb texture, 0.63 % water soluble food fiber, 1.57 % water insoluble fiber, and total food fiber 2.36 %. The results of the second step of the study showed that the provision of substitution of wheat flour with tofu dregs flour 40 % could reduce blood sugar levels in diabetic mellitus rats until normal, start 290 mg/dl to 108.5 mg/dl. Tofu dregs flour can be used for snack bar formulations for people with diabetes mellitus.

Stability of Black Garlic Extract on Various pH and Temperature

Black garlic is a garlic that experiences warming at a certain temperature and time to find higher antioxidant activity. This research aimed to know effect of antioxidant content’s stability of extract BG to pH and temperature. The experimental design used in this research was a completely randomized design with replication, which consisted of two factors. The first factor was pH (4, 6 and 8). The second factor was temperature (30, 50 and 70ºC). Data were analyzed with analysis of variance, followed by Duncan test. The results showed that pH and processing temperature very influential to antioxidant activity, total phenolic and total flavonoid. The results showed that the best treatment was pH 4 and temperature 30ºC which the best resulted antioxidant activity, total phenolic and total flavonoid that stablest. The resulted of antioxidant activity, stability of total phenolic and total flavonoid that were 75,13%, 42,47% and 77,71%. The treatment of pH and processing temperature change compounds of extract black garlic. Myricetin and quercetin appeared on treatment pH 4 with temperature 30ºC and pH 8 with temperature 70 ºC. The treatment of pH and processing temperature of black garlic extract reduced antioxidant activity, total phenol and total flavonoid. pH and temperature form new compounds.

Analysis of The Composition Chemical Flours "Mulu Bebe" (Musa acuminata) Modification North Halmahera Indigenious as a Prebiotic Food Source

“Mulu bebe” banana (Musa acuminata) is one of the tropical fruit commodities that has the potential in Indonesia, specifically the North Halmahera region has a very high opportunity as a food diversification material. The aim of the study was to determine the chemical composition of "mulu bebe" banana flour produced through the modification of spontaneous fermentation and cooling heating as a prebiotic food source. This study using factorial Randomized Complete Design (CRD) with three replications. The first factor was the duration of spontaneous fermentation of 0, 12, 24 and 36 hours and the second factor was the length of heating, namely 0 and 45 minutes then continued with cooling at 4oC for 24 hours. The results of the chemical composition analysis of “mulu bebe” banana flour with spontaneous fermentation conservation and safety supplements against the chemical composition of banana flour produced were 7.21-10.68% water content, 1.84-2.74% ash content, crude fiber 0, 57 -2.61%, fat content from 0.93-1.44%, protein content from 3.55 to 4.21%, content from 45.63 to 69.24%. Changes in the chemical composition of the banana flour, caused by the fermentation process and the addition of supplements to sliced bananas before drying. This study obtained banana flour products which are low in fat, protein and carbohydrate content which indicated that the bebe banana flour products produced by contained resistant starch (RS) as prebiotic food source.

The Characteristics of Nugget Fortified Calcium From Chicken Eggshell Powder

Nugget is favorite fast food, which contain a high cholesterol and low in minerals such as calcium. Chicken eggshell is an idle resource, which contain high calcium. Fortification of calcium sources from chicken eggshell powder is a good innovation to increase the nutritional value of nuggets, and utilizing of idle resources that are currently not properly managed. The purpose of this research was to determine the effect of additional chicken eggshells powder as calcium fortification to the characteristics of nuggets, and percentage of additional chicken eggshell powder to produce the best nuggets. This research was an experimental study using a Completely Randomized Design with the treatment of additional chicken eggshell powder for nuggets. The treatment carried out with five levels of 0%, 5%, 10%, 15%, and 20%, by weight of the nugget raw material. Each treatment was repeated three times. The results of physical, chemical, and organoleptic characteristics analysis showed that the additional of chicken eggshell powder has a significant effected to the water content, ash content, protein content, calcium content, taste, and texture, but did not significant affected the fat content, pH value, hardness level, color, and flavor of the nuggets. Based on the results of the effectiveness test, the best treatment in this research was the addition of 5% chicken eggshell powder. The addition of chicken eggshell powder can significantly increase calcium and ash content of the nuggets, but significantly decrease taste and texture of the nuggets. The addition of 5% chicken eggshell powder produced the best nuggets.

Characteristics of “Base Genep” Extracts on Treatment Temperature and Extraction Time

“Base Genep” is a Balinese spice that is usually served for all Balinese dishes and is usually served in a wet form. “Base Genep” or “Genep” seasoning must be used until finished because it is made from fresh ingredients that has a short shelf life. “Base Genep” is composed of turmeric, ginger, kencur, galangal, onion, garlic, pepper, coriander, candlenut, nutmeg, chili, shrimp paste, and salt. The content of bioactive compounds derived from the ingredients used makes “base genep” susceptible to oxidation processes that result in decreased quality and shelf life of base genep. This must be prevented by applying technologies such as extraction to increase the weakness of seasonings in the wet form. This study aims to know the effect of temperature and extraction time and determine the best treatment produce “base genep” extract. Extraction process using maceration method with ethanol solvent with temperature treatment and extraction time consisting of a temperature of 30ºC, 40ºC, 50ºC, 60ºC and time for 2, 3, and 4 hours. The results showed that the temperature and extraction time affected the characteristics of “base genep”. The higher the temperature and extraction time until the optimal conditions can increase yield, antioxidant activity, and total phenol extract “genep” seasoning. The results of the research showed a temperature of 50ºC for 4 hours was able to produce the characteristics of the best “genep” seasoning extract with a yield value of 25.392%, IC50 of 280.675 ppm, and a total phenol of 1177.97 mg/100 g.