Application of iota and kappa carrageenans to traditional several food using modified cassava flour

Al-Baarri, A N; Legowo, Anang M.; Rizqiati, Heni; Widayat, Widayat; Septianingrum, A; Sabrina, H N; Arganis, Lusida Mulia; Saraswati, R O; Mochtar, Rr C P R

doi:10.1088/1755-1315/102/1/012056

Cited by 17 publications

(7 citation statements)

References 9 publications

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“…Bahan utama pada flakes Mohiro adalah mocaf yang didefinisikan sebagai tepung ubi kayu yang difermentasi dan memiliki karakteristik mirip terigu yaitu fisik lebih putih, lembut, mempunyai cita rasa netral (Sulistyo dan Nakahara, 2014) sehingga dapat digunakan untuk mensubstitusi terigu dalam pembuatan produk bakery seperti cookies, biskuit dan flakes Al-Baarri et al, 2018). Menurut Supadmi et al (2016), mocaf memiliki nilai IG rendah dan karbohidrat (pati) 88,61-91,50% yang dapat mendukung renyahnya tekstur flakes.…”

Section: Pendahuluanunclassified

Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat

Agustia

Subardjo

Ramadhan

et al. 2019

J. Apl. Teknol. Pang.

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Penelitian ini bertujuan untuk menciptakan formula terbaik dan menganalisis alternatif sarapan yang tinggi protein dan serat dalam bentuk flakes dari bahan lokal yang terdiri dari mocaf, beras hitam, kacang koro pedang. Perlakuan terdiri atas proporsi mocaf:beras hitam:tapioka masing-masing sebesar 85:10:5; 75:20:5; dan 65:30:5; dan persentase penambahan tepung kacang koro pedang sebanyak 10–30%.Variabel yang dikaji adalah kadar air, kadar abu, lemak total, protein total, kadar karbohidrat, serat pangan,dan nilai energi. Sifat sensori berupa warna, tekstur, aroma kacang dan flavor juga dianalisis. Perlakuan terbaik terdapat pada proporsi mocaf:beras hitam:tapioka dengan rasio 65:30:5 dan dengan penambahan tepung kacang koro pedang sebanyak 10%. Kandungan air, kadar abu, protein total, lemak total, karbohidrat, serta serat pangan yang dihasilkan dari perlakuan terbaik ini masing-masing sebesar 9,43; 1,43; 5,21; 4,48; 79,44; dan 15,46%. Hasil uji hedonik diperoleh nilai berkisar dari 3,6 sampai 3,8. Kesimpulannya, formulasi flakes Mohiro dari mocaf-beras hitam dengan penambahan kacang koro pedang dapat ditentukan formulasinya dengan baik dan dapat digunakan sebagai alternatif sarapan tinggi protein dan serat pangan.Formula of Mohiro Flakes Made of Mocaf-Black Rice Supplementated with Jack Bean as Alternative Breakfast High Protein and Dietary FiberAbstractThis research was objected to determine the best formula and characterize flakes made of mocaf, black rice, and tapioca suplemented with jack bean flour. The treatments consisted of ratio of mocaf:black rice:tapioca i.e. 85:10:5; 75:20:5; and 65:30:5 and 10-30% of jack bean flour then was added in the dough. Water content, ash content, total fat, total protein,carbohydrate, and dietary fiber were analyzed. Color, texture aroma, and flavor were also analyzed as sensory properties. The best treatment in this study was the flakes with proportion of 65:30:5 with 10% supplementation of jack bean flour. Water, ash, protein, fat, carbohydrate, and dietary fiber content of the best treatment were 9.43; 1.43; 5.21; 4.48; 79.44; and 15.46 %, respectively. The hedonic test value resulted the value between 3.6–3.8. As conclusion, formulation of Mohiro flakes made of mocaf-black rice with jack bean supplementation could be determined and might be used as alternative source of high protein and dietary fiber breakfast.

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Section: Pendahuluanunclassified

Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat

Agustia

Subardjo

Ramadhan

et al. 2019

J. Apl. Teknol. Pang.

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“…In addition to that, it has significant properties such as stabilizing, gelling, and thickening. Therefore, it is widely used in various food packaging applications 12–14 …”

Section: Introductionmentioning

confidence: 99%

“…Therefore, it is widely used in various food packaging applications. [12][13][14] Cascabela thevetia is a small plant species of a shrub belonging to the family Apocynaceae is having antimicrobial properties and is a large spreading tree 2.5-3.5 meters tall, leaves spread along with the stem and is commonly known as the Mexican oleander is a local plant of Mexico and Central America 15 and separated from the ethyl acetate fractions of flowers of C. thevetia, this compound exhibited antimicrobial activity against fungi and bacteria. 16 C. thivetia extracted from various solvents such as methanol, chloroform, and aqueous media and tested against different kinds of bacterial strains such as Escherichia coli, Staphylococcus, Klebsiella pneumonia, and Pseudomonas aeruginosa also evaluated against commercial available Norfloxacin and the results are showing good antimicrobial activity.…”

mentioning

confidence: 99%

Synthesis and characterization of polymeric composites with Cascabela thevetia incorporated zinc nanoparticles: Food packaging applications

Rajamani

Gani

Raghu

et al. 2023

J of Applied Polymer Sci

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BackgroundMost food packaging materials are non‐biodegradable and do not protect against microbial growth. In the present study, we have synthesized and characterized environmentally friendly packaging material using nanotechnology.ObjectiveCascabela thevetia incorporated zinc nanoparticles and PVP/KC blended films of various ratios were synthesized using the solvent casting method. The nanoparticles were tested for their physical and chemical properties. The antimicrobial activity of films and an in vivo toxicity studies were performed using Drosophila as a model system.ResultsThe thickness of blend films increases as the concentration of nanoparticles is enhanced. The UV–visible spectra of prepared ZnO nanoparticles exhibited maximum absorbance wavelength (λmax) at 360–380 nm. The nanocomposite films' TS and EB and Y were also increased. Scanning electron microscopy (SEM) analysis suggested that all the films were homogenous, crack‐free, and possessed continuous bubble‐free surfaces. FT‐IR results showed chemical interaction between PVP/KC and Zinc oxide nanoparticles. Fifth sample showed greater antibacterial activity. A toxicity study showed that the flies survived >92% in all the samples up to 10 days of continuous feeding, which signifies that the material has low toxicity.ConclusionNanocomposite films can be used as antimicrobial food packaging material to enhance the shelf‐life of food.

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“…In this study, CNF was modified with κ-carrageenan oligosaccharide (CO). Carrageenan is a water-soluble polysaccharide extracted from red seaweed [ 19 ]. κ-Carrageenan is a sulfated linear polysaccharide of D-galactose and 3,6-anhydro-d-galactose [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

In-Vitro Antibacterial and Anti-Inflammatory Effects of Surfactin-Loaded Nanoparticles for Periodontitis Treatment

et al. 2021

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Periodontitis is an inflammatory disease associated with biofilm formation and gingival recession. The practice of nanotechnology in the clinical field is increased overtime due to its potential advantages in drug delivery applications. Nanoparticles can deliver drugs into the targeted area with high efficiency and cause less damages to the tissues. In this study, we investigated the antibacterial and anti-inflammatory properties of surfactin-loaded κ-carrageenan oligosaccharides linked cellulose nanofibers (CO-CNF) nanoparticles. Three types of surfactin-loaded nanoparticles were prepared based on the increasing concentration of surfactin such as 50SNPs (50 mg surfactin-loaded CO-CNF nanoparticles), 100SNPs (100 mg surfactin-loaded CO-CNF nanoparticles), and 200SNPs (200 mg surfactin-loaded CO-CNF nanoparticles). The results showed that the nanoparticles inhibited the growth of Fusobacterium nucleatum and Pseudomonas aeruginosa. The reduction in biofilm formation and metabolic activity of the bacteria were confirmed by crystal violet and MTT assay, respectively. Besides, an increase in oxidative stress was also observed in bacteria. Furthermore, anti-inflammatory effects of surfactin-loaded CO-CNF nanoparticles was observed in lipopolysaccharide (LPS)-stimulated human gingival fibroblast (HGF) cells. A decrease in the production of reactive oxygen species (ROS), transcription factor, and cytokines were observed in the presence of nanoparticles. Collectively, these observations supported the use of surfactin-loaded CO-CNF as a potential candidate for periodontitis management.

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Application of iota and kappa carrageenans to traditional several food using modified cassava flour

Cited by 17 publications

References 9 publications

Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat

Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat

Synthesis and characterization of polymeric composites with Cascabela thevetia incorporated zinc nanoparticles: Food packaging applications

In-Vitro Antibacterial and Anti-Inflammatory Effects of Surfactin-Loaded Nanoparticles for Periodontitis Treatment

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