Chocolate spread is often considered as an unhealthy product with low antioxidant activity and phenolic content since it does not contain cocoa liquor. This research aimed to investigate the potential on the physicochemical composition and antioxidant activity of jackfruit (Artocarpus heterophyllus) flour and red palm olein in the chocolate spread formulations. The effect of the jack fruit and red palm olein incorporation on the quality attributes and high nutritional value of chocolate spread was also examined. Physicochemical properties of the fortified chocolate spread, as well as the evaluation of physical parameters in the chocolate spread, were investigated. Melting points were analyzed by DSC (Differential scanning calorimeter) method, colour lightness was analyzed by chromameter hunter method, profile bioactive compound was analyzed by gas chromatography-mass spectrometry (GC-MS), and whilst for viscosity by Brookfield Viscometer method. The analysis results obtained that the sample code F5 (10% jackfruit flour: 26% sugar) contains of 43.47% fat, 0,88% free fatty acids, polyphenol 127 mg/g, 160.16 mg/g carotenoids, 42.75 μg/mL antioxidant activity IC50, and 6.19 degree of acidity per 100 g chocolate spreads and high panelists preference. However, the fortified chocolate spread had different characteristics from each other either in the chemical, physical or sensory properties. The best formulation code is F5 with 10% jackfruit flour, fortification significantly increased the antioxidant activity, carotenoid, polyphenols, viscosity, colour and melting points. Additionally, chocolate spread with 10% of jackfruit flour by-product presented the highest-ranking test rate of the three sensory attributes of aroma, taste and texture. Therefore, the use of jackfruit by-products in the development of chocolate spread is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.
Honey is a thick liquid produced by bees consisting of natural sugars derived from flower nectar or plant secretions. The content of monosaccharides and fructose causes the sweetness of honey, and glucose compounds are naturally found in honey derived from the juices of food carried by bees. This study aims to determine physicochemical and color characteristics of forest honey from Bawakaraeng Mountain with the quality of honey obtained in accordance with the Indonesian National Standard. Characterization of the physicochemical quality of total sugar content was measured using a refractometer, acidity by pH meter, and color characteristics by Hunter Methods using chromameter instruments. In the results, color characterization of forest honey L* 22.28-22.46; a* 3.30-3.37; b* 4.74-4.87, L value indicates a lightness level that tends to be dark and a yellow-red chromatic color range (YR). Then water content is 21.06%, total sugar content is 49.53%, and pH 4. Finally, physicochemical and color characteristics analysis of forest honey needs to be studied more rapidly on the content of bioactive compounds and their benefits for health. The potential of forest honey from the Sinjai Regency is a new functional food that provides high antioxidant content value and rich nutrients.
Seaweeds thrive in Indonesia. Most Indonesians reject seaweed-based products on the market due to their unappealing taste. This research aims to create a nori snack (seaweed snack) that appeals to the Indonesian community’s taste using Eucheuma cottonii and Gracilaria sp in order to popularize seaweed consumption in Indonesia. Addition of snakehead fish to increase the nutritional value of protein in nori snacks. Traditional nori making techniques developed to obtain nori snacks that has added value in terms of nutritional value, taste, flavor and texture. Nori snack samples showed increases in carbohydrate and protein, but low in fat contents. The addition of snakehead fish, Eucheuma cottonii, and Gracilaria sp can increase the nutritional value of nori snacks so that they become a reference as functional food for the community.
Chao teri is a very popular product in Sulawesi Island, especially in South Sulawesi of Indonesia. In general, the processing method of ikan peda is divided into two stages: the first and the second fermentation. The first fermentation is to develop the characteristic flavor and texture of chao teri. The second fermentation is principally a maturation phase. Bacteria play an essential role in the fermentation process of chao teri. Chao teri has a thick texture such as pasta, brown or red, has a distinctive and slightly sour, salty taste. Chao teri is commonly consumed by the public as a complement to side dishes or used as flavor enhancers in food. Aromatic compounds that arise after the fermentation process are expected to be a reference for the industry to develop products into spices or food additives. This study aims to determine volatile aromatic components using Gas Chromatography-Mass Spectrophotometry (GC-MS) with Solid Phase Micro-Extraction (SPME). This research produced 73 aromatic compounds consisting of 12 alcohols, two organic acids, 9 aldehydes, eight ketones, four esters, one furan, 31 hydrocarbons, and six miscellaneous compounds. Most hydrocarbons of 56.48% and alcohol with the derivate compound are pentadecane and ethanol of 31.04%. This research is expected to introduce chao teri products as traditional products typical of Indonesia, especially South Sulawesi that can be developed as a natural flavoring in food.
Dangke is a traditional food that tastes similar to cheese, but its texture and flavor are similar to tofu that is white to yellowish. Dangke is produced by people in South Sulawesi, especially the duri massenrempulu ethnic community, Indonesia. In this article, processing techniques, how to present dangke when consumed, and packaging techniques, volatile compounds, and biological activities related to dangke health benefits for the body are explored. The descriptive qualitative and quantitative research method was used to explore processing techniques and bioactive compounds in dangke. Observation and documentation were conducted to collect primary data. Instrumental analysis using Gas Chromatography-Mass Spectrometry (GC-MS) method is used to determine the bioactive compounds. Dangke is a traditional and straight forward fermented food made from buffalo milk and cow’s milk as an essential ingredient, with pineapple juice and papain enzymes in papaya sap. Therefore, this food is famous for its unique texture, taste, and flavor produced by the fermentation component. Still, this food has nutritional value content that is beneficial for health, such as linoleic acid, palmitic acid, stearic acid, and oleic acid, to be used as functional foods. In this article, the origin of dangke, its method of processing, and the scientific perspectives are discussed.
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