Pumpkin is one of the high-fiber food sources which is abundant in Indonesia, but it is still widely underutilized. The use of pumpkin was expected to increase dietary fiber content in any food products and served as a mean of food diversification. The purposes of this research were to evaluate the effect of pumpkin flour addition into muffin formula on dietary fiber content, physicochemical and sensory characteristics as well as to determine the best muffin developed. This research used Completely Randomized Design (CRD) which applied two factors, namely, types of pumpkin flour (AP and AB) and the concentrations of pumpkin flour (25, 50, 75 and 100%). The study was repeated twice in three replication trials. The AP pumpkin was soaked in 0.10% sodium metabisulfite (Na2S2O5) solution at an initial temperature of 80°C, while AB pumpkin was soaked in a 0.10% Na2S2O5 solution at a room temperature (30°C). The results showed that increasing concentration levels of both pumpkin flour types decreased the expansion volume, brightness, moisture content, and panelist acceptance of the muffins. On the other hand, it increased the bulk density, hardness, and the dietary fiber content of the muffins. Based on sensory evaluation, the formulation comprising of 75:25 wheat flour to AB pumpkin ratio produced the most preferred muffin, because it was comparable to the control. Although the pumpkin muffin had lower acceptance than the control for all sensory parameters, it had an excellent value of dietary fiber. One serving (ca 45 g) of 100% pumpkin muffin could meet 29-31% of the daily needs for fiber day.
43 AKTIVITAS ANTIMIKROBA MINYAK ESENSIAL JAHE MERAH (Zingiber officinale var. Rubrum) DAN LENGKUAS MERAH (Alpinia purpurata K. Schum) TERHADAP BAKTERI PATOGEN DAN PERUSAK PANGAN Antimicrobial Activity of Red Ginger (Zingiber Officinale Var. Rubrum) and Red Galangal (Alpinia purpurata K. Schum) Essential Oils Against Pathogenicand Food Spoilage Bacteria ABSTRAK Penelitian ini bertujuan untuk mengetahui karakteristik, komposisi dan aktivitas antimikroba minyak esensial jahe merah dan lengkuas merah lokal Indonesia terhadap empat spesies bakteri patogen dan perusak pangan, yaitu B.cereus ATCC 10876, E.coli ATCC 25922, S. typhimurium ATCC 14028, dan P. aeruginosa ATCC 27853. Analisis karakteristik fisika-kimia dilakukan sesuai standar ISO 7355:1985. Komposisi kimia dianalisis menggunakan alat GC-MS. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram untuk menentukan zona hambat, sertabroth microdillution untuk menentukan nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC).Karakteristik minyak esensial jahe merah yang dihasilkan yaitu kuning kecoklatan, berat jenis 0,883, indeks bias 1,480, putaran optik -8.45 o , larut jernih (1:1) dalam alkohol 90%, bilangan asam 2,06, dan bilangan ester 42,45. Minyak esensial lengkuas merah memiliki karakteristik warna kuning terang, berat jenis 0,895, indeks bias 1,496, putaran optik -9.15, larut jernih (1:1) dalam alkohol 90%, bilangan asam 1,95 dan bilangan ester 140,15. Komponen mayor minyak esensial jahe merah terdiri dari trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, dan nerol; sedangkan komponen mayor minyak esensial lengkuas merah terdiri dari 1. 8-cineole, chavicol,9-desoxo-9-xi-hydroxy-3,5,7,8,9,12-pentaacetat-ingol, -caryophyllenedan -selinene. Minyak esensial jahe merah dan lengkuas merah memiliki aktivitas antibakteri yang bersifat moderat terhadap bakteri patogen dan perusak pangan, dengan kisaran zona hambat rata-rata 7,17-10,33 mm dan 7,25-11,17 mm. Minyak esensial jahe merah dapat menghambat pertumbuhan bakteri uji pada nilai MIC 2,65-3,97 mg/mL dan nilai MBC 3,10-5,29 mg/mL, sedangkan minyak esensial lengkuas merah dapat menghambat bakteri uji dengan nilai MIC 1,79-4,03 mg/mL dan nilai MBC 1,79-4,92 mg/mL. Berdasarkan nilai MIC dan MBC, sensitivitas bakteri uji terhadap minyak esensial jahe merah dan lengkuas merah menurun berturut-turut dari B. cereus > E. coli > S. typhimurium > P. aeruginosa. Sensitivitas bakteri Gram positif dan Gram negatif terhadap kedua minyak esensial ini menunjukkan potensi minyak esensial jahe merah dan lengkuas merah untuk digunakan sebagai pengawet alami di industri pangan. ABSTRACTThe aims of this study was to determine the characteristics, composition and antimicrobial activity of essential oils of local Indonesian red ginger and red galangal against four pathogenic and food spoilage bacteria, which were B.cereus ATCC 10876, E. coli ATCC 25922, S. typhimuriumATCC 14028, and P. aeruginosa ATCC 27853. Analysis ofphysicochemicalcharacteristicsw...
Bioplastik adalah plastik yang dapat didegradasi oleh mikroba yang ada di dalam tanah karena adanya kandungan pati di dalamnya. Bioplastik diharapkan merupakan salah satu solusi dari masalah lingkungan yang disebabkan oleh penumpukan sampah kantong plastik belanja yang menjadi beban lingkungan. Secara komersial sudah ada bioplastik yang diproduksi dengan variasi jumlah penambahan pati singkong atau pati jagung, namun kendalanya adalah harga produk masih mahal jika dibandingkan dengan harga kantong plastik konvensional pada umumnya, karena tepung dan pati tersebut masih dibutuhkan di sektor pangan dan energi. Pada penelitian ini bioplastik dibuat dengan menggunakan pati yang diekstraksi dari biji durian yang selama ini merupakan limbah, untuk dicampur dengan biji plastik LDPE pada variasi konsentrasi pati 0% sampai 50%. Sebagai pembanding dipakai pati dari empulur sagu, sehingga karakteristik fisik seperti warna dan sifat mekanik dari bioplastik seperti kekuatan tarik, perpanjangan putus, dan kekerasan dapat dibandingkan. Uji penurunan berat bioplastik dilakukan dengan pemendaman di dalam tanah selama 8 minggu. Hasil uji Anova menunjukkan perlakuan jenis pati dan konsentrasi pati yang ditambahkan tidak beda nyata (p>0,05) terhadap kehilangan berat plastik. Analisis SEM dilakukan untuk membandingkan rongga diantara molekul pati dengan polimer plastik pada perbesaran 2500x yang menyebabkan kekuatan mekanik plastik menjadi berkurang dan rapuh ketika ditarik. Pati biji durian 10% terbukti optimal dapat digunakan sebagai substitusi polimer tanpa penambahan aditif dalam pembuatan bioplastik, dengan karakteristik mekanik yang dapat dibandingkan dengan pati sagu dan pati singkong, namun memiliki laju degradasi yang lebih rendah.
In 2016-2017, foodborne outbreaks in Indonesia were mostly due to foods from households and street food vendors, indicating that people do not understand and apply food safety practices properly. In 2015, the government of Indonesia initiated a community-based food safety empowerment program to increase food safety knowledge, attitude and behavior of selected communities. Knowledge, attitude, and behavior are variables which can appropriately be analyzed by multivariate analysis. This study aimed to determine the characteristics and relationships of food safety knowledge, attitude and behavior in the intervened communities using the Partial Least Square Structural Equation Modeling (PLS-SEM) method. The study used purposive method to establish the respondents and developed a questionnaire to collect the responses. A total of 254 respondents were obtained from 9 urban areas in DKI Jakarta Province. Analysis using PLS-SEM concluded one statement for knowledge, three statements for attitude, and six statements for behavior as the statement characteristics for food safety. Results of this study suggest that knowledge affects food safety attitude and behavior significantly, but attitude does not influence behavior significantly. These results indicated the need to improve food safety knowledge in order to improve food safety attitude and behavior of the communities. However, it is important to realize that the transformation of attitude into behavior requires other factors such as environmental support and ease of the application of the principle of food safety.
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