The objective of this research was to determine the effect of Uncaria gambir Roxb filtrate addition on functional edible films based on corn starch. This study used a Factorial Randomized Completely Design with two treatments and three replication for each treatment. The first factor was the concentration of Uncaria gambir Roxb filtrate (20%, 30%, 40%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm, centrifuge 2000 rpm). The results showed that treatment of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on thickness, elongation percentage, water vapour transmission rate, antioxidant and antibacterial activities of edible film. The interaction of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on water vapour transmission rate. The best treatment based on edible film characteristics was 40% concentration of Uncaria gambir Roxb filtrate and the mixed separation method of 1000 rpm centrifugation.

Abstract. Santoso B, Sarungallo ZL, Puspita AM. 2021. Physicochemical and functional properties of spineless, short-spines, and long-spines sago starch. Biodiversitas 22: 137-143. Starch application in the food and non-food industries is influenced by their properties. The aim of this research was to characterize the physicochemical and functional of spineless, short-spines, and long-spine sago starch. Starch morphology for all types had an oval shape with a smooth surface, which was proved by the X-ray diffraction analysis. The proximate composition did not differ for all types of sago, except the protein of spineless sago type was slightly higher but it did not affect the profile and gelatinization process. The amylose content of spineless, short spines and long spine of sago starch was 33.61 %db, 38.47 % db, and 37.59 % db, respectively; categorized as a high in amylose then tends to be stickyless. The value of peak viscosity and setback of spineless sago (7571.0 cP and 1495.0 cP) and long spines sago (7608.0 cP and 923.0 cP) were higher than the short spines sago starch (1271.0 cP and 538.0 cP). Therefore, the spineless and the long spines sago starch are suitable as thickener and fillers, while the short spines sago starch is suggested for cakes and bakery products because it will not harden when the product is cold.

The objective of this study was to investigate sago starch recovery from sago pith waste (SPW) using wet milling and its physical properties. For comparative purposes, the same parameters were evaluated for untreated sago starch. As a result of the super mass colloider mill (SMCM), a 21% dry basis of sago starch can be recovered from SPW. Scanning electron microscopy showed that the granule morphology was not changed. X-ray diffraction showed that relative crystallinity and diffractogram patterns between SMCM sago starch and untreated sago starch were similar. Particle size distribution analysis demonstrated that untreated and SMCM sago starch were relatively narrow and uniform size distribution and the particle size distribution index were not different. The results indicate that wet milling of SPW using a SMCM can increase sago starch yield and the physical properties of SMCM sago starch were similar to untreated sago starch.

This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The treatments consist of: robusta coffee powder (%): crude gambir extract (%) F1 = 100:0, F2 = 95:5, F3 = 90:10, F4 = 85:15, and F5 = 80:20. The results showed that the addition of crude gambir extract has a significant effect on increasing the total phenol value from 10.65 to 101.20 mg/mL GAE and the antioxidant activity with an IC 50 value of 583.06 to 40.10 µg/mL, acidity level (5.43-5.51), and the solubility percentage of 27.55-31.15%. Furthermore, the addition of crude gambir extract have no significant effect on the taste, color, and aroma of the functional coffee produced.

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.