Chemical compounds from cocoa, buni, and cinnamons are expected to inhibit the activity of the enzyme α-amylase, α-glucosidase, and proanthocyanidin as mimetic insulin. Cinnamic acid may inhibit the enzyme activity of HMG-CoA reductase, so that provides benefits for people with diabetes mellitus because it can stimulate pancreatic cells to produce insulin. The objective of this study was to evaluate polyphenols and a-amylase inhibitory activity of a multiherbal formulation. The multiherbal extract prepares with aqueous, acetone, and ethanol. Total phenolic content was found to be 236.28 mg of GAE/100 g (cacao fat extract), 217.94 mg of GAE/100 g (cacao free fat extract), 159.61 mg of GAE/100 g (cinnamons extract), and 181 mg of GAE/100 g (buni extract). α-amylase inhibitory activity found to be 88.74 ppm (cacao extract), 85.32 ppm (cinnamons extract), 83,49 ppm (buni extract), and 13.07 ppm (acarbose). All compounds revealed inhibition potential with IC50 when compared to the standard acarbose.
The effects of inlet temperatures of 120 and 150°C and shelf life levels at 3, 6, 9, 12, and 15 days in temperature 30°C on the physicochemical properties, anthocyanin and Cyanidin 3-O—glucoside of spray-dried rosella powder were studied. A study was conducted using Armfield spray dryer FT30MKII to produce spray-dried rosella powders using 10% maltodextrin concentrations as the encapsulating agent. Moisture content, water activity, and solubility of powder were significantly affected by inlet temperature. However, an increase in the level of inlet temperature did not substantially affect the L*, a*, b*, hue, and chroma values. An increase in drying temperature decreased the anthocyanin and Cyanidin 3-O—glucoside activity of the powder.
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.
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 fish is a traditional product of the Bugis-Makassar ethnic, which is processed from anchovy fermentation. Chao teri production center is in Pangkep regency of South Sulawesi Province, especially in Liukang Topabiring and Labbakkang subdistricts. In this area, Chao fish is a complement to side dishes flavored with chilies and onions, and consumed with pickled mangoes and cucumbers. The fermentation process for approximately two weeks. Characteristics of fish Chao products are light brown or pink, slightly sour and salty taste, distinctive flavor, and has a paste-shaped texture. The descriptive qualitative and quantitative research method was used to explore processing techniques and volatile compounds in Chao teri. Observation and documentation were conducted to collect primary data. Instrumental analysis using Gas Chromatography-Mass Spectrometry with Solid Phase Micro-Extraction (GC-MS SPME) method is used to determine the volatile compounds. Chao teri can be made from anchovy and shrimp. Chemical characteristics of Chao teri after 2 weeks fermentation obtained pH 6.35, lactic acid 1.20%, and protein 21.15%. The results of the GC-MS SPME analysis produced 73 volatile compounds. The compounds are 31 hydrocarbons,12 alcohols, 9 aldehydes, 8 ketones, 4 esters, 2 organic acids, 1 furan, and 6 other compounds. The dominant types of amino acids found in Chao teri products are glutamic acid, leucine, aspartic acid, and lysine. In this article, the origin of Chao teri, its method of processing, and the scientific perspectives are discussed.
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