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Mocaf can be used as an alternative raw material for making complementary food because it has high carbohydrate content. However, the protein content is low so that it is necessary to substitute other ingredients which have high protein content such as soybean. The objective of this study was to characterize the mocaf-based biscuits containing soybean flour at concentrations of 10%, 15%, and 20%, and particle sizes of 420, 250, and 177 µm. Pasting properties of composite flours were evaluated in terms of peak viscosity, breakdown viscosity, setback viscosity, final viscosity, and pasting temperatures, while physicochemical properties of mocaf-based biscuit and microstructures were investigated in terms of moisture, ash, protein, fat, carbohydrate, calorie contents, color, hardness, and fracturability. Higher concentrations of soybean flour were associated with increased ash, protein, and fat content, as well as hardness. Moreover, the hardness of biscuits varied significantly depending on the particle sizes of soybean flour. Finally, the highest protein contents were achieved using 20% soybean flour with a particle size of 420 µm.

This study aimed to evaluate the physicochemical characteristics and mineral contents of dried extract of Averrhoa bilimbi and its antioxidant and antibacterial properties. Dried extracts leaves powder of A. bilimbi were analysed for its physicochemical properties and mineral compositions. The antioxidant and antibacterial capacities of extracts were determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and the disc diffusion method respectively. The functional groups from active compounds were identified by Fourier Transforms Infrared Spectrophotometer (FTIR). Physicochemical characteristics of A. bilimbi dried extracts, including pH and total acids dissolved in water and ethanol solvents, showed negligible differences. The dried leaves powder of A. bilimbi was rich in carbohydrate, protein, and ash contents. It also exhibited essential minerals in which potassium was the highest content. Compared to water, ethanol extract showed more scavenging property against DPPH (82.82 mg GAE/ g DW) and gave a more inhibitory effect on the growth of Salmonella sp., Escherichia coli, and Staphylococcus aureus. The FTIR spectra showed phenolic compounds might be associated with the antioxidant and antibacterial activities of this extract. A. Bilimbi leaves are promising a source for the development of functional food to prevent diseases related to stress oxidative and bacterial infections.

This study aimed to evaluate the physicochemical, nutritional, and organoleptic properties of nuggets based on Moringa oleifera leaves and Arius thalassinus. The ratio of the giant catfish and M. oleifera leaves were 100:0, 100:5, 100:10, and 100:15. The increase of M. oleifera leaves affected the characteristics of nugget products, viz., texture profile, protein, amino acids, cooking loss, and water holding capacity (WHC). Based on sensory tests, the four types of giant catfish nuggets with M. oleifera leaves did not differ significantly. Giant catfish nuggets and moringa leaves have the potential of being developed into products that can be consumed widely.

Cascara is an infusion beverage of dried coffee cherry pulp prepared from a by-product of coffee production. Cherry of arabica coffee was fermented with spontaneous fermentation, Lactobacillus plantarum and yeast (Saccharomyces cerevisiae) at room temperature for 24 hrs. The properties of cascara including total phenolic, flavonoid, and caffeine contents, antioxidant activity, colour, and sensory acceptance were evaluated. Results showed that cascara from L. plantarum fermentation (Y) exhibited the highest polyphenols and caffeine contents of 46.78 ppm and 52.8 ppm, respectively. Cascara from spontaneous fermentation (X) resulted the highest flavonoids content and antioxidant activity of 0.28 ppm and 89.52%, respectively. The result of sensory evaluation showed that cascara from yeast fermented cherry obtained the highest overall acceptance score of 4 out of 6.

Cassava tuber was used to produce fermented cassava flour with aid of lactic acid bacteria which is Lactobacillus plantarum, Lactobacillus bulgaricus and Pediococcus pentosaceus. This study aimed to determine effect different starter culture on physicochemical properties and characterization of cassava flour by lactic acid bacteria. Various type of cassava flour (L. plantarum, L. bulgaricus, P. pentosaceus and mixed starter culture) were made as the variable in determining their effect on physicochemical properties and characterization of the fermented cassava flour. The physicochemical properties that conducted on fermented cassava flour was protein content, moisture content and water activity analysis, pH and total titratable acidity analysis. Highest protein content with value (45.49%) was found in fermented cassava flour with L. bulgaricus. It was found that fermentation cassava with microbial starter culture shown the increasing amount of the protein content of the flour. This is due to the action of enzymes produced by the microbial starter culture. The fermented cassava flour also been characterized by using Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD) and Scanning Electron Microscopy (SEM). In conclusion, this study shows that protein content of cassava flour increases due to the fermentation by microbial starter culture.

ABSTRAKMi adalah makanan pokok dari beberapa negara di dunia. Umumnya, mi terbuat dari adonan tepung gandum atau tepung dari biji-bijian dan serealia lain. Pengembangan mi dari tepung non-gandum atau mi bebas gluten sudah banyak dilakukan. Salah satu jenis mi yang sering digunakan adalah mi kering. Penelitian tentang mi kering bebas gluten dari tepung komposit jagung-singkong telah berhasil dilakukan pada penelitian sebelumnya. Stabilitas mutu produk sangat penting untuk dikaji, terutama untuk merancang kondisi penyimpanan produk. Penelitian ini bertujuan untuk mengevaluasi mutu produk mi jagung-singkong kering selama penyimpanan dan mendapatkan rekomendasi suhu penyimpanan mi jagung-singkong kering. Produk disimpan pada empat suhu, yaitu 8, 28, 38, dan 48C. Suhu 8C digunakan sebagai suhu kontrol. Produk disimpan selama 8 minggu dan stabilitas mutu (kadar air, asam lemak bebas, dan organoleptik, yang meliputi: warna, aroma, serta rasa) produk diamati setiap minggunya. Hasil penelitian menunjukkan terjadi perubahan mutu mi jagung-singkong kering selama 8 minggu penyimpanan. Mi jagungsingkong kering mengalami peningkatan asam lemak bebas (0,0290,038%), penurunan kadar air (0,050,23%), dan tingkat penerimaan panelis terhadap warna, rasa, dan aroma. Perbedaan suhu penyimpanan tidak berpengaruh nyata pada perubahan asam lemak bebas, nilai sensoris warna, rasa, dan aroma, tetapi berpengaruh nyata pada penurunan kadar air. Kisaran suhu yang direkomendasikan untuk penyimpanan mi jagung-singkong kering adalah 2838C.Kata kunci: evaluasi mutu, mi kering, penyimpanan, tepung jagung-singkong ABSTRACT Noodles are the staple foods for some countries in the world. Generally, noodles are made from whole wheat or flour from other grains and cereals. Development of noodles from non-wheat flour or gluten-free noodles has been conducted. One type of noodles that is often used is dry noodle. Research on gluten-free dried noodles made from maize and cassava composite flours has been done. The stability of product quality is very important to be studied, especially for designing product storage conditions. This study aims to evaluate the quality of maize-cassava dry noodle products during storage and to obtain the recommended storage temperature of dry maize-cassava noodles. The product is stored at four temperatures, i.e, 8, 28, 38, and 48C. The temperature at 8C was used as the control temperature. The products were stored for 8 weeks and the stability of quality parameters (moisture content, free fatty acid, and organoleptic including color, flavor, and taste) of the products were observed weekly. The result showed that there was a change of quality of dried maize-cassava noodle for 8 weeks of storage. Dry maize-cassava noodle had increased free fatty acids (0.0290.038%), decreased moisture content (0.050.23%), and panelist acceptance levels of color, flavor, and aroma. Differences in storage temperature had no significant effect on free fatty acid change, sensory values of color, taste, and aroma, but had a significant eff...

Synbiotic was a combination of prebiotics and probiotics. One of the agricultural commodities that contains prebiotics was “Pisang Ambon”. Pisang Ambon and inulin as prebiotics and Lactobacillus casei as a probiotics can produce synbiotic beverages. To obtain synbiotic beverages, it needs a drink formulation that utilizes Pisang Ambon and useinoculum L. casei as a stater and adding inulin to obtain preferred synbiotic beverages. The objective of this research was to discover the most preferred formulation synbiotic beverages from puree of Pisang Ambon. This research was divided into three steps, the fi rst step was the optimization of the use puree of Pisang Ambon and skim milk in synbiotic beverages using organoleptic test, the second was the addition of inulin as a prebiotic optimization at the best formulations of synbiotic beverages that obtained in the fi rst step through sensory test and organoleptic test by doing hedonic rating test, and the third step was the analysis of the quality of the best synbiotic beverages in the second stage using parameters of chemical and microbiological quality. The result showed that ratio for skim milk: banana puree were 1:1 with 2% inulin addition was the most preferable synbiotic beverage. Synbiotic beverages contains moisture84.46%, ash 0.75%, 2.79% protein, 0.2% fat, 11.8% carbohydrate, number of LAB 3.6 x 10 9 cfu/ml, Coliform below the threshold and negative contamination of Salmonella.Keywords: Pisang ambon, synbiotic beverage, L. casei ABSTRAKSinbiotik merupakan kombinasi antara prebiotik dan probiotik. Salah satu komoditas hasil pertanian yang mengandung prebiotik adalah pisang ambon. Penggunaan pisang ambon dan inulin sebagai prebiotik serta L. casei sebagai probiotik dapat menghasilkan produk minuman sinbiotik. Untuk diperoleh minuman sinbiotik, diperlukan suatu formulasiminuman yang memanfaatkan pisang ambon menggunakan inoculum L. casei sebagai staternya dan penambahan inulin agar diperoleh minuman sinbiotik yang disukai. Penelitian ini bertujuan untuk menemukan formulasi minuman sinbiotik dari puree pisang ambon yang paling disukai. Penelitian ini terbagi menjadi tiga tahap, yang pertama adalah optimasi penggunaan puree pisang ambon dan susu skim dalam minuman sinbiotik menggunakan uji organoleptik, yang keduaadalah optimasi penambahan inulin sebagai prebiotik pada formulasi minuman sinbiotik terbaik yang diperoleh pada tahap pertama melalui uji sensorik serta uji organoleptik dengan melakukan uji rating hedonik, dan tahap ketiga adalah analisis mutu minuman sinbiotik terpilih pada tahap kedua dengan parameter mutu kimia dan mikrobiologi. Minumansinbiotik terpilih adalah formulasi perbandingan puree pisang dan susu skim 1:1 dengan penambahan inulin 2%. Hasil analisis mutu minuman sinbiotik dengan kadar air 84,46%, abu 0,75%, protein 2,79%, lemak 0,2%, karbohidrat 11,8%, total BAL 3,6 x 10 9 cfu/ml, cemaran Coliform dibawah ambang batas yang ditetapkan dan Salmonella negatif.Kata kunci: Pisang ambon, minuman sinbiotik, L. casei