Search

Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted with super red DFP puree in a portion of 0-20%. A single factor experiment arranged in Completely Randomized Design with four replications for each treatment was conducted. Hedonic and quality hedonic properties for color, aroma, texture, and taste were determined. Data were analyzed by the Friedman test continued by the Wilcoxon Sign Rank test. The DFP wet noodle with DFP puree substitution of 10% gave the best hedonic sensory response for overall acceptability with the properties of like for color, texture, and taste, but rather like for aroma. The DFP wet noodles have hedonic quality properties of a light reddish color, slightly scented of dragon fruit peel with a texture of rather hard and rather taste of DFP. The fiber content of the DFP wet noodles was 0.135 ± 0.003%.

Snakehead fish (Channa striata), a freshwater fish, is known to have functional properties in helping the process of healing burns and wounds after surgery. Besides that, the use of seaweed as a source of food fiber is also widely reported. This research was conducted to design fiber-rich fish nuggets. The purpose of this study was to determine the maximum levels of seaweed substitution in the processing of snakehead fish nuggets based on sensory properties. Single-factor experiment (seaweed, Eucheuma cottonii, substitution) arranged in a Completely Randomized Design with four replications was applied in this study. The parameters observed were hedonic and hedonic quality sensory properties for the attributes of color, aroma, texture, and taste of nuggets. The data obtained were analyzed by the Friedman Test, followed by the Wilcoxon Rank Test to detect the differences between treatments. Treatment of up to 75% seaweed substitution (0, 25, 50, and 75%) decreases significantly (p 0.05) the hedonic sensory acceptance of the snakehead fish nuggets for all attributes except the texture which shows an increase. Whereas, the treatment with substitution of seaweed in the narrow percentage of 0, 5, 10, 15, and 20% gave an expected result, which showed that there was no significant difference (p 0.05) of the hedonic sensory response for the overall acceptance. Nevertheless, 15% of seaweed substitution provides the best hedonic sensory response for overall acceptance. These results indicate that 15% of seaweed (Eucheuma cottonii) substitution is recommended for use in the processing of snakehead fish nuggets.

Frangipani flower (Plumeria acuminata) and bitter grape (Tinospora crispa L. Miers) stem extract alone shows antimicrobial and antioxidant activities. However, there is a limited report about the actions from the combination of both extracts. Combinations of ethanol extract of white frangipani flower (EFF) and ethanol extract of the bitter grape stem (EBS), each of 0, 1, 2, and 3% were tested for inhibition against Staphylococcus aureus growth and DPPH (1,1-diphenyl,2-picrylhydrazyl) free radicals. A yield of 3.17 and 2.62 g of EFF and EBS, respectively, were resulted from 100 g of dried powdered of the white frangipani flower and bitter grape stem using 200 mL of absolute ethanol. The antimicrobial test was assayed using a 10% stock solution of extract diluted in water. The combination of EFF and EBS showed a synergistic effect on antimicrobial activity, but it proved an antagonistic effect on antioxidant activity. The combination of EFF 3% and EBS 3% showed the highest inhibition index on the S. aureus growth , i.e. 2.02±0.06, which is higher than the inhibition index of Amoxycillin 2%, i.e. 1.85±0.09. The highest antioxidant activity showed by 1% EFF alone (57.5 ± 0.60%), while the lowest was from the combination of EFF 1% and EBS 3% (23.4±0.30%).

The uncontrolled and excessive use of insecticides on Spodoptera exigua can cause resistance. The aim of this study is to test resistance of S. exigua to chlorpyrifos and determine the possible mechanism of resistance to S. exigua. The resistance assay was carried out on chlorpyrifos by determining the level of resistance by the comparison of LC50 between the field samples and the standard samples. The resistivity of S. exigua was correlated with the activity of acetylcholinesterase (AChE), esterase, and glutathione S-transferase (GST) enzymes. The samples of S. exigua were also tested for their sensitivity to neem oil insecticides. The results showed that S. exigua samples from Brebes and Cipanas had a resistance ratio (RR) of 5.50 and 3.26, respectively. The results of the present study indicate that the insensitivity of the AChE and the high activity of the GST play a significant role in the mechanism of S. exigua resistance to chlorpyrifos. However, the esterase has fewer roles in the S. exigua resistance mechanism for both samples. In addition, the results of neem oil insecticides test showed that S. exigua from Brebes and Cipanas samples is sensitive to the insecticide with the RR value less than 1; therefore, this biopesticide has the opportunity to manage resistant pests. A novel mechanism for insecticide resistance by insect was proposed.

Cempedak (Artocarpus champeden) is a tropical fruit whose inner-skin contains high polyphenolic-based antioxidant. Traditionally, the inner-skin is soaked in brine to induce spontaneous lactic acid bacte-ria (LAB) fermentation. This research aimed to investigate the changes of polyphenolics substances and antioxidant activity during the course of spontaneous and Lactobacillus casei induced fermented at opti-mum (37°C) and sub-optimum (8°C) temperatures. Phenolic substances were spectrophotometrically measured with gallic acid (GAE), tannic acid (TAE), and catechin (CE) as the standards for the respective groups. The 50% maximum inhibitory concentration (IC 50 ) for DPPH reduction was measured. A thin layer chromatography (TLC) using different solvents was utilized to qualitatively show differences of substances extracted from the unfermented and fermented mandai cempedak . The retention factor (Rf) values for TLC spots were measured after the plates were exposed under 366 and 254 nm of UV lamp. Fermentation increased phenolic substances release from the inner skin of cempedak which positively modulated the potential antioxidant activity. Sub-optimum temperature fermentation reduced total phenolic-based antioxidant. Ethyl acetate or combinations of n-hexane and ethyl acetate gave better separation in TLC plate. Differences in stain patterns were exhibited by mandai cempedak before and after L. casei induced fermentation. In summary, L. casei induced fermentation was more effective at optimum temperature to increase phytochemical substances of mandai cempedak , while spontaneous fermentation showed to be more effective after 11 and 13 days at sub-optimum temperature.

Addition of dragon juice to emulsion products formulated from olein fraction of red palm oil and pumpkin juice was conducted as an effort to improve the taste thus it can be accepted by consumers. This study aims to (1) observe the acceptance of 60 panelists aged 17-21 years on the parameters of taste, aroma, mouthfeel, color, flavor and aroma of each contributing components of dragon fruit, palm oil, and raspberry flavor with the addition of dragon fruit juice at level 0 (control), 25, 50, and 75% (v/v), and (2) observe the changes in chemical components i.e. vitamin C and total titrable acids, total carotenoid by spectrophotometry, and antioxidant activity by 2,2-diphenyl-1-picrylhdrazyl (DPPH) reduction method. The best formula was the one containing 75% (v/v) of red dragon juice in fresh condition with vitamin C content of 19.32±0.62 mg/100 mL, antioxidant activity of 354.25±0.77 ppm, hedonic color, taste, and viscosity between favorable and very favorable. After 2 weeks of storage at room temperature (28±2oC), the vitamin C, total carotene, and antioxidant activity of the mixture decreased by 29.72, 15.44, and 46.59%, res-pectively.

The aim of this research was to determine the physicochemical characteristics of cassava peel and the sensory acceptability of its chip form three varieties generally planted in Samarinda, e.g. Pacar, Kuning/Mentega, and Buton cassava. The flour of the three cassavas pulp has HCN content of 14.04, 12.02, and 19.38 mg/kg. A single factor experiment arranged in Completely Randomized Design and each treatment was repeated nine times. Thickness, moisture content, crude fibre content, and ash content of the casava peel were observed, as well as hedonic and quality hedonic sensory acceptability of cassava peel chips for crispiness, taste, aroma, and colour. The result showed that except moisture content, the peel of the three cassava varieties was significantly different (p