Determination of carbohydrates content in red dragon fruit for food chemistry laboratory

Kurnia, Nova; Liliasari,; Adawiyah, Dede Robiatul; Supriyanti, Florentina Maria Titin

doi:10.1063/5.0043135

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…At this point, the sample is treated with HCl to hydrolyse starch into monosaccharides and neutralize the pH. The pH must be conditioned in this Luff Schoorl carbohydrate test (Fitra et al 2020;Kurnia et al 2021) because if the pH is too low (too acidic), the results will be higher than they are, and if the pH is too high (too alkaline), the solution used to neutralize HCl will be NaOH, and vice versa. After destroying the samples, a solution of Luff schoorl and H2SO4 is added to bind copper ions formed from the reduction of monosaccharides, forming CuSO4, and then KI indicator is added to test the sensitivity to iodine from the dark blue dye created by starch indicator.…”

Section: Resultsmentioning

confidence: 99%

The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies

Ningsih

Said

Rahmawati

et al. 2022

JPSL

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Durian seeds (Durio zibethinus murr) have gotten less attention in the past. Therefore, it is necessary to treated them into culinary items like flour. The durian used in flour production was a local durian from Tolitoli and Donggala Regencies. As a result, a study was conducted to determine the quantities of carbohydrates, lipids, proteins, manganese (Mn), and zinc (Zn) in durian seeds flour. The composition of durian seeds flour from Tolitoli regency obtained was 59.2% for carbohydrate, 3.24% of lipids, 8.75% of proteins, 10.1 mg/kg of Mn, and 6.30 mg/kg of Zn. While durian seed flour from Donggala Regency obtained was 41.76% of carbohydrate, 3.24% of lipids, 10.93% of protein, 7.1 mg/kg of Mn, and 1.22 mg/kg of Zn. According to these results and the National Standardization Agency of Indonesia, durian seed flour can be used as an alternative local food ingredient to fulfil the body's demands for carbohydrates, lipids, proteins, manganese, and zinc. Furthermore, durian seed flour, when processed as a food ingredient, can be used as a replacement for wheat flour

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Section: Resultsmentioning

confidence: 99%

The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies

Ningsih

Said

Rahmawati

et al. 2022

JPSL

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“…The crude fat, crude protein, total ash, and moisture content were analyzed using a standard method of AOAC (2012). The carbohydrate content was analyzed using the Luff Schoorl method that was following the Indonesian National Standard procedure (SNI 01‐2891‐1992) as described in Kurnia et al (2021). The pH was recorded using Metrohm 827 pH lab analysis (Metrohm Ltd, Switzerland), and a w was recorded using a w meter AQUA LAB 4TE (METER Group Inc, USA).…”

Section: Methodsmentioning

confidence: 99%

Canning of mandai , traditional fermented food from Indonesia, using thermal pasteurization

Prabawa

Purnomo

Faridah

2022

Food Processing Preservation

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Nowadays, traditional fermented foods have been developed as one of the healthy food choices. Mandai is one of the Indonesian traditional fermented foods that are underexplored. This research aims to study the canning process of the ready‐to‐eat (RTE) mandai using thermal pasteurization to improve the quality and safety of mandai. The results showed that the canning of RTE mandai in the retort pouch can be performed using thermal pasteurization at 85°C for 10 min. The canning process with precanning cooking time treatment for 15 min produced the highest sensory acceptability. This technique significantly decreased the hardness (5.064–1.898 g), chewiness (2.370–1.069 g), total anaerobic microbial (2.79–1.77 log CFU/g), and it was sufficient to achieve >6 log reduction of Lactobacillus spp. These results showed the great potential of the canning technique using thermal pasteurization to improve the quality and safety of RTE mandai. Novelty impact statement This is the first study to explore the canning process of mandai, traditional fermented food from Indonesia. The findings of the investigation provided an opportunity for commercial manufacturing of ready‐to‐eat mandai in retort pouches by employing thermal pasteurization at 85°C for 10 min.

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Obtaining an aflatoxin-free and high-alcohol-content product using contaminated dried figs

Senturk

Karaca

2023

Mycotoxin Res

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Determination of carbohydrates content in red dragon fruit for food chemistry laboratory

Cited by 3 publications

References 8 publications

The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies

The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies

Canning of mandai , traditional fermented food from Indonesia, using thermal pasteurization

Obtaining an aflatoxin-free and high-alcohol-content product using contaminated dried figs

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