Amino acid composition and protein quality of instant liquid food based on Catfish (<i>Clarias gariepinus</i>) and Kelor (<i>Moringa oleifera</i>) flour

Kusharto, Clara M.; Rosmiati, Risti; Márta, E.; Palupi, Eny

doi:10.1088/1755-1315/196/1/012033

Cited by 6 publications

(4 citation statements)

References 14 publications

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“…However, there may be other antioxidant compounds besides phenolic compounds whose presence is more stable in processing or storage, which are detected from antioxidant assessment. It was proofed that the utilization of the Indonesian local source could provide nutrient benefit products [10,11,12]. Further scale-up together with strong collaboration might strengthen the food and nutrition security.…”

Section: Chemical Characteristics Of the Selected Formulamentioning

confidence: 99%

Physical and chemical properties of boba beverages as a source of fiber made from red seaweed (Eucheuma cottonii)

Amini,

Palupi,

Ekayanti

2024

IOP Conf. Ser.: Earth Environ. Sci.

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One-third of the global population is overweight or obese due to excessive calorie intake. A viable solution to addressing this issue involves boosting the consumption of high-fiber foods. This can lead to prolonged satiety, reducing the individuals of frequent food consumption. This study introduced a novel high-fiber food option: boba made from red seaweed (Eucheuma cottonii). The study investigated both the processing methodology of the red seaweed boba and its corresponding physical and chemical attributes. These included aspects such as color, viscosity, total phenol content, nutrient composition, shelf-life estimation, and microbial content analysis. These aspects were analyzed using the Folin-Ciocalteau method, a comparison of nutritional content with the Daily Dietary Recommendation, and microbiological tests. The total phenolic content of the developed boba was 79.8 mg.GAE/g, and it content high-fiber which contributing 36% of the recommended daily fiber intake for individuals aged 16-64 yo. Microbial content in the beverage is primarily responsible for its limited shelf-life (predicted at 26 hours). Nevertheless, the beverage could be well accepted as an alternative high-fiber food option.

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Section: Chemical Characteristics Of the Selected Formulamentioning

confidence: 99%

Physical and chemical properties of boba beverages as a source of fiber made from red seaweed (Eucheuma cottonii)

Amini,

Palupi,

Ekayanti

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…1 ml stock solution was diluted to 10 ml with aqua bidest and properly mixed. From the stock solution, individual working standard solutions of eight concentrations were made (Kusharto et al 2018). Although free amino acids are often examined without hydrolyzing the material, acid hydrolysis (typically 100-120°C, 6N HCl, and 22-24 h) is required to estimate total amino acids in a protein, since tryptophan is unstable under these circumstances (Çevikkalp et al 2016).…”

Section: Active Compound Antioxidant Activity and Proximate Analysismentioning

confidence: 99%

Antioxidative Parameters Improvements on Nutritional Approach: A Study on Hypoxic Multiple Organs of Sprague-Dawley

Meliala,

Narwidina,

Sumarno

2023

HAYATI J Biosci

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In various organs, such as the heart, kidneys, and colon, hypoxia enhances the generation of reactive oxygen species (ROS). However, the effects of reoxygenation, as occurs in intermittent hypoxia (IH) to achieve full recovery of hypoxic organs, are not yet clear. The acclimatization response can boost blood oxygen transport capacity, while hypoxia ROS can impact erythrocytes and plasma behavior, resulting in poor peripheral blood flow. This study aimed to study the antioxidant impact of puree Ficus carica (PFC) in rats with IH-induced oxidative stress. Twenty-nine Sprague-Dawley rats were randomly divided into five groups: group N (control, untreated and not exposed to IH, and Group HC was exposed to hypoxia and received distilled water. Group HPF-6.25, HPF-12.5, and HPF-25 (n = 6) received PFC with doses 6.25; 12.5; and 25 ml/kg/d, respectively for 4 weeks before IH exposure. At the end of 4 weeks, all animals except controls were exposed to IH (10% O2 and 90% N2; 4 hours/day for one week). Hematological parameters were measured with several oxidative stress indicators. Hypoxic rats exhibited substantially higher hemoglobin, hematocrit, and mean corpuscular hemoglobin concentrations. All groups exposed to IH showed increased malondialdehyde (MDA) and decreased superoxide dismutase (SOD) activity in the heart, kidneys, and colon. The increasing MDA and decreasing SOD compared to controls and pre-treatment using PFC had a dose-dependent protective effect on the heart, kidneys, and colon.

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“…A total of 15 μl of standard or the sample was injected into the HPLC column (Shimadzu Prominence-i LC 2030, Germany) with a PDA and a C18 reversedphase column. The mobile isocratic phase included sodium acetate (A) and methanol (B) at 1.0 ml/min at 37 °C [22].…”

Section: Crude Protein and Amino Acidsmentioning

confidence: 99%

Physicochemical Properties and Nutrition of Moringa Oleifera Lam. Leaf Extract: A Preliminary Study on Preparation Phytosomes as Herbal Supplement for Children

2022

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Objective: The study aimed to evaluate the physicochemical properties and nutrition of Moringa leaf extract. In addition, the preliminary study for the preparation of Moringa leaf extract-loaded phytosomes for a supplement. Methods: Extraction of Moringa leaf made using microwave-assisted extraction, followed by evaluation of proximate analysis (water, total ash, acid-insoluble of ash contents, and residual n-hexane), phytochemical screening, and nutrition such as crude protein, amino acids, and minerals (iron, zinc, and calcium). The phytosomes were prepared by the anti-solvent precipitation method and assessed for the morphology, particle size, zeta potential, polydispersity index (PDI), entrapment efficiency (EE), and Fourier-transform infrared spectra. Results: The nutrition contents of crude protein, iron, zinc, and calcium were 19.61±0.07%, 3.47±0.00 mg/100g, 5.46±0.05 mg/100g, and 747.40±4.89 mg/100g, respectively. The amino acids with the highest concentrations were glutamic acid, phenylalanine, aspartic acid, alanine, and arginine in the extract. The best preparation using sonication 10 min by morphology was a spherical included particle size, PDI, zeta potential, and EE of arginine was 87.16±1.73 nm, 0.22±0.04, −23.07±0.76 mV, and 108.94±0.52%, respectively. Conclusion: These preliminary results provide evidence of the nutritional benefit of Moringa leaf extract-loaded phytosomes as a promising supplement to prevent stunting in children.

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Amino acid composition and protein quality of instant liquid food based on Catfish (Clarias gariepinus) and Kelor (Moringa oleifera) flour

Cited by 6 publications

References 14 publications

Physical and chemical properties of boba beverages as a source of fiber made from red seaweed (Eucheuma cottonii)

Physical and chemical properties of boba beverages as a source of fiber made from red seaweed (Eucheuma cottonii)

Antioxidative Parameters Improvements on Nutritional Approach: A Study on Hypoxic Multiple Organs of Sprague-Dawley

Physicochemical Properties and Nutrition of Moringa Oleifera Lam. Leaf Extract: A Preliminary Study on Preparation Phytosomes as Herbal Supplement for Children

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