Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic

Wulandari, N.F.; Yulinery, Titin; Suharna, Nandang; Nurhidayat, Novik

doi:10.13057/nusbiosci/n110114

Cited by 4 publications

(2 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The onset of syneresis would be related to decrease of pH. A previous study stated that syneresis can increase at lower pH values due to the acidic environment modifying the chemical structure of the jelly after several days of storing 61 .…”

Section: Discussionmentioning

confidence: 96%

Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives

Afifah,

Ayustaningwarno,

Rahmawati

et al. 2023

Sci Rep

View full text Add to dashboard Cite

The substitution of wood apple juice and soybean powder in the seaweed jelly product can be used as an alternative to emergency supplementary feeding (ESF) for children under five years of age, which contains high protein, fiber, and calories. This study aimed to determine the effect of adding wood apple juice and soybean powder to the nutrition content, vitamin C, zinc, magnesium, total phenol, antioxidant activity, acceptability, and shelf-life of seaweed jelly products. This study was an experimental study with a completely randomized design with two treatment factors, which consisted of making seaweed jelly products with three different ratios of wood apple juice and soybean powder, 60:40 (F1), 50:50 (F2), and 40:60 (F3), dried at 40 °C (T1) and 50 °C (T2). Macronutrients were determined using proximate analysis. The total phenol and vitamin C were measured using Folin-ciocalteu reagent and UV–Vis spectrophotometry. Antioxidant activity was analyzed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH). The contents of zinc and magnesium were evaluated through Atomic Absorption Spectrophotometry (AAS). Estimation of shelf life was determined with Accelerated Shelf-Life Test (ASLT) method and Arrhenius equation model. The best formula based on proximate analysis was F3, which contained 361.98 kcal of energy and 33.79 g of protein. The best formula (F1) dried at 40 °C; contains 56.28 mg/100 g vitamin C; zinc was 1.55 mg/100 g; magnesium was 79.25 mg/100 g; antioxidant activity (IC50) was 88.39 μg/mL; and total phenol was 8.59 mg GAE/g. The quality attributes of the best formula show the potential of the jelly as an emergency food despite its short shelf-life.

show abstract

Section: Discussionmentioning

confidence: 96%

Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives

Afifah,

Ayustaningwarno,

Rahmawati

et al. 2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…This causes the ability of carrageenan in critical water to decrease. The gel formed from kappa-carrageenan is stable at acidic pH [11], [22]- [24]. Fig.…”

Section: Effect Of Carrageenan Stevia On the Characteristics Of Jellymentioning

confidence: 91%

Dragon Fruit Jelly Drink (Hylocereus polyrhizus) Low Calories with Addition of Jamblang Leaves Extract (Syzygium cumini)

Sulaswatty,

Prasetia,

Agustian

et al. 2024

E3S Web Conf.

View full text Add to dashboard Cite

Dragon fruit and jamblang leaf extract was added into the formulation to reducing sugar intake and increasing antioxidant-rich food products. This paper is to study for a causal relationship between two factors that are intentionally generated to determine the effect of adding an element to jelly characteristics. In this study, the product was formulated by seeking the optimum combination of the ingredients: dragon fruit juice, jamblang leaf extract, carrageenan, and stevia. The stevia was selected as the sweetener for its low-calory property. The parameters observed were DPPH radical scavenging capacity, total flavonoids, sensory preference analysis, pH, syneresis level, and proximate analysis. The most critical parameter for determining the optimum formulation was panelist acceptance. Our data suggested that panelists mostly preferred jelly drinks with a ratio of dragon fruit juice to jamblang leaf extract of 80:20. The formulation exhibited 46.4% inhibition of DPPH (1,1-Diphenyl-2-Picrylhydrazyl) radicals and total flavonoids of 1.35 mg quercetin equivalent/g. The proximate analysis demonstrated that the formulation comprises 96% water, 1.1% lipid, 0% protein, 37.1% total sugars, and 0.18% ash. This finding should support this formulation's development into a functional food rich in antioxidants and offers less calory than its counterparts.

show abstract

Platostoma palustre (Blume) A.J.Paton Lamiaceae

Santoso¹

2020

Ethnobotany of Mountain Regions

View full text Add to dashboard Cite

Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic

Cited by 4 publications

References 16 publications

Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives

Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives

Dragon Fruit Jelly Drink (Hylocereus polyrhizus) Low Calories with Addition of Jamblang Leaves Extract (Syzygium cumini)

Platostoma palustre (Blume) A.J.Paton Lamiaceae

Contact Info

Product

Resources

About