Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature. In this study, the effect of pH and temperature on browning intensity and antioxidant activity of coconut sugar were examined. The pH of coconut neera was adjusted at 6 and 8 and the temperature of its heating was 100ºC, 105 ºC, 110ºC, and 115ºC, respectively. The browning intensity of sugar was determined by spectrophotometrically at 420 nm. Total phenolic content of sugar was estimated by FolinCiocalteu method and antioxidant activity was expressed as DPPH scavenging activity. The results showed that browning intensity and antioxidant activity of sugars was increased with increasing pH of coconut neera and temperature. It was found that the effect of pH at 8 and temperature at 115ºC show highest total phenolics (0.48%) and browning intensity (0.35) of sugar. The treatment also exhibited good antioxidant activity (DPPH scavenging activity) as high as 40%. This result also indicates that there is a significant correlation between browning intensity and antioxidant activity of coconut sugar.
This present study aimed to assess the effect of fermentation temperature and culture concentration on LAB growth, physical and chemical properties of fermenting cow and goat milk. The International Official Analytical Chemistry Association (AOAC) and the Indonesian National Standard (SNI) methods were used to analyze the physical and chemical properties of yogurt. Yogurt was prepared using fermentation temperature (40, 43, 46°C), a combination of Streptococcus thermophilus and Lactobacillus acidophilus strains. (1: 1), culture inoculation (5, 10, 15persent) and fermentation times (8 hours). The results showed that the cultures concentration and temperature have a significant effect on physicochemical properties, and viable amount of fermented milk samples. There were a significant difference (P< 0.05) between all yogurt samples in LAB growth, total solids, pH, viscosity, and there were no significant difference (P< 0.05 between, titeriatble acidity, color and density of all samples. The general results of this present study proved that the ideal state of fermentation of cow and goat milks fermentation were: fermentation 46°C, culture concentration 10, 15%, for 8h. Thus, the benefit from these results are developing physical and chemical properties and sensory characteristics of cow and goat milk yogurt.
Edible coating made from starch contributes to reducing oil uptake during processing.
This research aimed to examine the effects of the edible coating application on the
characteristics of potato chips prepared from the fresh tuber (PCT) and potato flour (PCF).
The raw material for chipping was potato variety Granola. The edible coating was
produced from sago starch, arrowroot starch, and tapioca. Edible coating from alginate
was also examined. The coating was applied on the potato slices before frying. The
parameters observed in this study were fat and moisture content, color parameter, and
sensory properties that include crunchiness, a taste of potato, and preference. The results
showed that the edible coating made from sago starch, arrowroot starch, and alginate
reduced oil absorption of chips 3.90%, 8.29%, and 14.56%, respectively. There was no
effect of edible coating found on the moisture content of chips. The L-, a-, and b-value
indicate that the coated chips did not have a bright yellow color. All of the treated chips
had L-value lower than 55. Most of the sensory properties of coated chips had a low
hedonic score (less than 3) that were not preferred by the panelists. Whereas crunchiness
and taste of chips made from the flour were still accepted by the panelists, the hedonic
score was higher than 3.
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