CURRENT STATUS OF FUNCTIONAL FOODS RESEARCH AND DEVELOPMENT IN INDONESIA: OPPORTUNITIES AND CHALLENGES

The development of functional foods requires extensive research and development (R&D) activities for product development, technology development and commercialization. However, it becomes rather a complex issue in developing countries, including Indonesia. This study briefly discusses the status of functional foods R&D in Indonesia by understanding the opportunities and challenges. Employing scientometrics with bibliometric data from Scopus Database from the early retrievable date to October 29, 2018, the study finds out that R&D on functional foods in Indonesia indicates a substantially increasing trend in the last decade. The research activities are mostly conducted by public research institutes (PRIs) and universities in the area of identification of bioactive compounds and their effects on health. They explore the abundant potentially indigenous biodiversity from Indonesia, both land and marine resources. Nonetheless, the R&D activities are still lacking of network and integration between the subject areas. Underdeveloped infrastructure, limited human resources and financial support, costly preparation for the clinical test to satisfy health claims regulation and the gap between academic research and industry have been key issues in Indonesian functional foods R&D. By using innovation system perspectives, this study suggests that public R&D on functional foods demands active collaboration between PRIs, universities and industry as well as the supportive regulation system from policymakers to enhance the development of functional foods in the future.

APLIKASI FOSFAT PADA PROSES EKSTRAKSI TEH HIJAU UNTUK MINUMAN TEH HIJAU SIAP MINUM

Color is one of quality parameters that affects consumer intention to purchase ready to drink (RTD) green tea. Consumers expect RTD green tea to have yellow greenish color, however the color becomes brown and darker during the shelf life. This study aimed to evaluate the effect of phosphate mix addition to water prior to green tea leaves extraction on pH, color, and the tannin in tea extract, pre-RTD, and RTD during incubation period at 60°C for 2 days. The pre-RTD contained tea extract, sugar, and ascorbic acid. Addition of sodium bicarbonate was done in pre-RTD to obtain RTD with pH of 6.1±0.2. The type of phos-phate used was sodium acid pyrophosphate (SAPP) and phosphoric acid. The concentrations of SAPP were 650 and 1300 mg/L, while those of phosphoric acid were 125, 250, and 500 mg/L.The total phospho-rous added from the combination of SAPP and phosphoric acid was 221-521 mg/L. Meanwhile, green tea extracted without phosphate was used as a control. The results showed that phosphate addition to water prior to green tea extraction caused decrease in pH of tea extract from 5.83±0.18 to 2.8-3.8, decrease in browning intensity, and reduced tannin degradation during the incubation period. Sugar and ascorbic acid added to the tea extract resulted in pH in all samples <4.0 and maintained the lightness of the pre-RTD. Phosphate application was not able to retain the color of RTD after incubation period. This study showed that addition of phosphorous as a combination of SAPP and phosphoric acid to water at concentrations of 221-521 mg/L prior to green tea extraction had positive impact in reducing browning intensity of RTD green tea with pH of lower than 4.0.

EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD

Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit.

THE EFFECTS OF ADSORBENT MATERIALS ON THE LIPID QUALITY OF LEMURU FISH OIL AND THE ENRICHMENT OF OMEGA-3 USING LIPASE

Sardinella (lemuru) is a genus of fish that is widespread in the East Java Sea region, especially in Muncar, Banyuwangi in East Java Province, Indonesia. Marine fishes are rich in essential fatty acids, including omega-3. This study aims to improve the quality of lemuru fish oil through the use of adsorbent materials such as bentonite and activated carbon. The sample was analyzed to determine its free fatty acid (FFA) content and peroxide value (PV) using the titrimetric method. The clarity of the oil was determined using the spectrophotometric method (λ 440 nm). The omega 3 content from the fish oil sample was then enriched through enzymatic reactions using lipase. Enzymatic reactions were carried out for 5, 10, 15, 20, 35, and 47 hours with a lipase concentration of 500, 1000, 1500, and 2000 units respectively. The omega-3 content of the fish oil products was analyzed using the GC-FID method. The results show that the addition of 3% activated carbon and bentonite in the fish oil reduced the FFA and PV results. Moreover, the absorbance value at λ 440 nm was also reduced from 0.883 to 0.559. The highest content of omega-3 was obtained through hydrolysis with lipase at a concentration of 1000 units for 35 hours with alpha-methyl linolenate (ALA), methyl all-cis-5,8,11,14,17-eicosapentanoate (EPA) and cis-4,7,10,13,16,19-docosa-hexaenoic acid methyl ester (DHA) at 0.78, 1.06, and 0.29% respectively.

COMPARISON STUDY OF ANTIOXIDANT ACTIVITY FROM THREE BANANA LEAVES EXTRACTS

Banana (Musa spp.) is mainly grown in the tropical and subtropical countries. Previous study reported that Musa spp. leaves had a potential antioxidant activity, but it was still rarely studied further. In this research, leaves of Musa balbisiana, Musa acuminate, and Musa paradisiaca were extracted using maceration method for 24 hours with three kinds of solvent having different polarities: ethanol (polar), ethyl acetate (semi polar), and hexane (nonpolar). The goal of this research was to compare and determine the stability of the antioxidant activity extracted from different Musa sp. leaves. The highest antioxidant activity is found from Musa balbisiana leaves extract with IC50 value 340.07±22.54 ppm (hexane fraction). Correlation analysis between antioxidant activity, total phenolic content, and total flavonoid of the extracts cannot conclude that the active antioxidant substances in these three banana species leaves were from phenolic or flavonoid groups. This crude extract from Musa balbisiana was then subjected to various pH levels (3.0, 5.0, 7.0, and 9.0) and temperatures (50, 70, and 90°C) to determine the stability of its antioxidant activity. It is found that the best stability condition is at pH 3.0 and temperature of 50°C with an increase of 63.1% in IC50, a decrease of 15.72% in total phenolics, and a decrease of 3.67% in total flavonoids as compared to before treatment.

KARAKTERISTIK FISIKOKIMIA DAN SENSORI BERAS ANALOG MULTIGRAIN BERPROTEIN TINGGI

Several grains (green bean, red bean, soybean, corn, nuts, sesame, and millets) were processed to yield a high protein analogue rice. Red beans and green beans were soaked in water for six hours while soybean was boiled for 10 minutes and then peeled. Nuts were dried at 70°C, ground, and sieved to pass 80 mesh. All grains were ground into powder except for sesame which was in whole seed. Four formulas of rice analogues were produced at a different level of millet (0-15%), corn (35-50%) with fixed level of red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and glycerol monostearate (GMS) (2%). The products were analyzed in terms of proximate composition, hardness, water absorption index, development ratio, cooking time, in vitro protein digestibility, amino acids composition, and protein digestibility-corrected amino acid score (PDCAAS). The four analogue rice formulas contained high level of protein and protein digestibility, but they did not fulfill the targeted complementation. The protein content of the analogue rice varied from 18.19 to 19.09% (wet based) with protein digestibility of 81.27-88.86%. The most preferred formulas of the rice analogue was composed of corn (40%), millet (10%, red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and GMS (2%). It contained 42.48% of amino acids score and 36.53% of PDCAAS value.

FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus

De Man Rogose and Sharpe (MRS) growth medium is a specific growth medium for lactic acid bacteria (LAB) but has a relatively expensive price. This can be overcome by making alternative media from waste materials. This study used Lactobacilus bulgaricus to represent LAB analyzed for growth. The research aims to formulate alternative media from the waste of cassava peels, banana peels, and tofu whey; determine the best formulation based on the growth parameters of L. bulgaricus; apply the L. bulgaricus in soygurt making and analyze the quality of the resulting yogurt. The results showed the composition of cassava peel: banana peel (75:25 w/w) with the addition of urea 1.5% as the best formu-lation. This formula yields a total LAB of 8.6x106 CFU/mL. The total LAB in the alternative medium was higher than that in MRS control at 1.7x106 CFU/mL. Soygurt produced from LAB as a result of growth from the best media [cassava peel+banana peel (75:25) with the addition of 1.5% urea] resulted in a fat content of 0.9%, total titrated acid 0.6%, protein 8.1 %, pH 4.7, viscosity 14.2 dPas, total dissolved solids 9.7°Brix, brightness (L) 64.3, and yellow-blue (b +) 10.1. These fat content, total titrated acid, and protein are in accordance with SNI for yogurt 2981: 2009.

KARAKTERISASI KEJU DANGKE MENGGUNAKAN ENZIM PAPAIN KOMERSIAL DAN PERUBAHAN FISIK SELAMA PENYIMPANAN

Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, South Sulawesi,. This research aimed to obtain dangke cheese through a process using commercial papain as the curdling agent and to determine the best products based on the analysis of physical properties of the raw materials and the dangke. The dangke making was conducted using several concentrations of the commercial papain (0.2-5%). Based on the texture, yield and non-bitter taste intensity, the best dangke was obtained using 1, 3, and 5% commercial papain. Dangke made using 1, 3, and 5% commercial papain resulted in yields of 18, 17, and 18%, respectively with compact texture and non-bitter taste. At room temperature storage (±30°C), the dangke had shelf life of less than 24 hours, while at low temperature storage (±4°C), dangke could last for four days.

STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS

Beef is one of the favorite red meats containing various essential nutrients. In the processed beef products, food additives are used for multiple purposes including preservation, moisture and texture re-tention, improvement of flavor and stability of color. The purpose of this study is to identify the food additives composition of halal and local-based commercially processed beef products based on the label of the products and the Indonesian regulations. There were 40 various commercially processed beef pro-ducts assessed in this study. The food additives that were observed were flavor enhancers, preservatives, stabilizers, antioxidants, acidity regulators, and colorants. The types of food additives used in beef sausage products were stabilizers (30.00%), preservatives (25.56%), flavor enhancers (15.56%), colorants (14.44%), antioxidants (13.33%) and acidity regulator (1.11%). In beef balls products there were stabilizers (50.00%), flavor enhancers (20.00%), preservatives (15.00%), antioxidants, acidity regulators and co-lorants (5.00% each). The additives in beef burgers products include stabilizers (29.73%), preservatives (24.32%), colorants (21.62%), flavor enhancers (13.51%), antioxidants and acidity regulators (5.41% each). Corned beef products contain preservatives (32.00%), flavor enhancers and antioxidants (24.00% each), and stabilizers (20.00%). Additionally, smoked beef products use preservatives (50.00%), stabilizers (37.50%) and antioxidants (12.50%). The only food additives used in beef floss products was flavor enhancer (100%). The study suggests that Government Regulations on food additives should be reconsidered. Although the additives are still allowed in Indonesian regulations at the present, food additives of which are included in the list of carcinogenic agents shall be limited or even avoided. Future research to find safer alternatives for those food additives is recommended.

THE CHARACTERISTICS OF PROBIOTIC DRINK BASED ON MORINGA LEAVES JUICE

Moringa (Moringa oleifera) is rich in minerals, vitamins, and other essential phytochemicals. This research aimed to evaluate the effect of addition skim milk powder to the characteristics of probiotic drinks based on moringa leaves juices. The probiotic drink was fermented by Lactobacillus casei FNCC 00090 with different levels of skim milk powder (0, 3, 5, and 7%). The results showed that supplementation skims milk powders significantly affected the color of the probiotic product. The higher level of skim milk powders, the lighter, greener, and more yellow in the color (P<0.05). The higher concentration of skim milk, the higher of pH and lactic acid content resulted. The number of probiotics among the treatment was not significantly different. The addition of 7% skims milk powder produced the highest protein content, anti-bacterial activity, phenolic content, and antioxidant activity. This product has a protein content of 2.65%, antibacterial activity: 14.50±1.80 mm (zone inhibition of E. coli) and 35.33±4.16 mm (zone inhibition of S. aureus), phenolic content of 0.2410±0.0054 mg equivalent gallic acid/mL sample, and antioxidant activity of 75.18±1.45%. The probiotics drink based on moringa leaves juices has the potential to be developed as a functional drink.