The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara protein that yielded antioxidative amino acids and peptides, as well as the release of isoflavones-derived components. Fermentation of okara with R. oligosporus with 1.04×10-3 g DCW /g okara as initial concentration, water activity of 0.931 was found to yield the highest antioxidant strength. Whereas for A. Oryzae, 1.6×10-3 g DCW /g okara was optimum as the initial concentration with water activity of 0.913. With these optimum conditions, solid-state fermentation of okara could enhance the antioxidant activity up to 2.6-and 5.5-fold, respectively for R. oligosporus and A. oryzae. Besides having an enhanced antioxidant activity, the fermented okara also had higher protein content, amino nitrogen content, and protein digestibility.

Generally ice cream was made from cow's milk, resulting in high calorie and fat. Soy milk was used as an alternative for cow's milk which had several advantages, but soy milk contains beany flavor that some people did not like. Cinnamon (Cinnamomum burmannii L.) extract has a unique aroma and flavor and contains bioactive compounds that has health benefits. The IC50 value on cinnamon extract was 93.45 ppm (classified as a strong antioxidant because it is in the range of 50-100 ppm). The aim of the research was to utilize cinnamon extract as flavoring and source of antioxidants such as phenolic and flavonoid compounds in making non fat soy milk ice cream. This research was conducted using completely randomized two factor design with three replications, which is ratio of soy milk-skim milk (25:75, 50:50 and 75:25) and concentration of cinnamon extract added (0.1%, 0.3% and 0.5%), with control using ratio of soy milk-skim milk 100:0 and cinnamon extract concentration 0%. The result was that variation of milk ratio affected overrun value ice cream, but not for cinnamon extract concentration added. Both milk ratio and cinnamon extract concentration affected total phenolic, total flavonoid, viscosity and melting time of ice cream. Best ice cream formula (the ratio of soy milk-skim milk 75:25 and cinnamon extract 0.5%) was selected based on the best of total phenolic and flavonoid content and also has the highest overall hedonic acceptance. Addition of cinnamon extract was proven to increase the functional properties of soy milk that was seen in the total phenolic and antioxidant activity (IC50) that was increased in ice cream. Selected ice cream was classified as non fat ice cream and had good antioxidant content.

No abstract

Melinjo (Gnetum gnemon L.) is a native plant in Indonesia. Melinjo peel is generally disposed of, although it contains tannin, flavonoid and saponin, which can be used as antimicrobial compounds. The purpose of this research was to analyze the antimicrobial activity of melinjo peel extract. Maceration method was conducted to extract the melinjo peel, using ethyl acetate as the solvent. The extract at concentration of 4, 8, 12, and 16% (w/v) could inhibit Escherichia coli ATCC 8739, Bacillus cereus ATCC 10876, and Pseudomonas aeruginosa ATCC 9027, but could not inhibit Rhizopus oligosporus ATCC 22959. The extract MIC and MBC value was ranged from 0.50-0.69% and 2.00-2.76%, respectively. Alkaloids, saponin, phenolic, flavonoids and glycosides were found in the extract. The inhibition of selected extract (12%) had a similar level to 1000 ppm Colistin against E. coli and P. aeruginosa. Low pH (pH 4) increased the inhibition of the extract, while neutral pH decreased the inhibition. Heating extract at 65 0 C for 30 minutes increased the inhibition, whereas heating at 75, 85, and 95 0 C decreased the inhibition. The present of salt and sugar at concentration of 1-5% and 10-50%, respectively, increased the inhibition. The extract could damage cell morphology and was confirmed by the presence of ions (Ca 2+ , K + , dan Mg 2+) outside of the cells.

Forum kelompok wanita tani (KWT) Sekar Arum merupakan kelompok masyarakat di Tangerang Selatan yang melakukan budidaya tanaman pangan. Pada masa pandemi Covid-19 masyarakat diharapkan memiliki asupan makanan sehat yang dapat meningkatkan imunitas tubuh. Pangan fungsional adalah pangan dengan kandungan komponen aktifnya dapat memberikan manfaat bagi kesehatan. Sebagian besar anggota Forum KWT Sekar Arum Tangerang Selatan masih memiliki pengetahuan yang terbatas mengenai manfaat kesehatan bahan pangan yang telah dibudidayakan. Sebagai respon atas kondisi ini, Program Studi Teknologi Pangan UPH melaksanakan kegiatan penyuluhan pemanfaatan pangan fungsional yang bertujuan agar masyarakat dapat memanfaatkan pangan lokal yang dibudidayakan sebagai sumber pangan fungsional. Pada tahap persiapan dilakukan proses diskusi dengan pengurus Forum KWT Sekar Arum dan Dinas Ketahanan Pangan, Pertanian dan Perikanan Kota Tangerang Selatan untuk memastikan kesesuaian materi dan teknis pelaksanaan penyuluhan. Pelaksanaan  penyuluhan dilakukan secara webinar menggunakan platform zoom meeting. Materi penyuluhan meliputi  definisi, jenis komponen aktif dan manfaat fisiologis pangan fungsional. Penyuluhan diikuti oleh  87 peserta yang mewakili beberapa KWT di Tangerang Selatan. Evaluasi berdasarkan pengisian  kuesioner menunjukkan 98,85% peserta menyatakan penyuluhan dapat diikuti dengan baik dan sangat bermanfaat serta menginginkan adanya penyuluhan atau pelatihan berkelanjutan dengan topik yang disesuaikan dengan kebutuhan dan potensi sumber daya yang ada.