Kolesom is a vegetable which contains a high dietary fiber content. Tempe is an Indonesian food that contains high protein and can be an alternative protein source. However, both tempe and kolesom haven’t been widely utilized. One way to improve the utilization is by adding kolesom and tempe flour to increase the nutrient content of crackers. Crackers are one type of crunchy-textured biscuits and are often consumed as a snack. The addition of tempe flour and kolesom flour are also expected to increase protein and dietary fiber content of crackers. This research was aimed to determine the best formulation and proximate level of crackers fortified with tempe and kolesom flour. Cracker production began with the manufacture of tempe flour which has a protein content of 49.08% and kolesom flour which has a total dietary fiber content of 19.22%. Determination of the best crackers based on panelists’ preferences was based on organoleptic test. The highest overall percentage of preference was found in F5 crackers (T10% + K2.5g), containing 4.81% moisture content, 2.53% ash content, 18.43% total fat, 11.90% protein, 62.33% total carbohydrate, and total dietary fiber 8.29 %.
<span class="fontstyle0">This research focused on the study of the capability of cinnamon essential oil as antibacterial<br />agent, when it is made as a microemulsion solution. The study occupied further research on<br />specific type, concentration, and amount of emulsifier needed to make the cinnamon essential<br />oil miscible in water without causing destruction in its antibacterial activity. Four different<br />emulsifiers were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl cellulose<br />(CMC) to stabilize the essential oil in water. The emulsifiers were used at 2% w/w, while the<br />essential oil concentrations were varied at 0.5%, 1%, and 1.5%. In this study, the antibacterial<br />activity of the microemulsion solution of cinnamon essential oil was tested against two types of<br />pathogenic bacteria commonly found in foods, namely Staphylococcus aureus and Escherichia<br />coli. Among the four types of emulsifiers, which are used, CMC showed the best results as an<br />emulsifier. The results of this study indicated that microemulsion solution has antibacterial<br />activity best is a combination between the CMC and the essential oil of cinnamon</span>
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