Review Proses Penyangraian Kopi dan Terbentuknya Akrilamida yang Berhubungan dengan Kesehatan

Makalah ini berisi tinjauan komprehensif terhadap literatur tentang proses penyangraian kopi dan pembentukan akrilamida sebagai hasil sampingan proses pengolahan biji kopi diterbitkan antara tahun 2008 hingga 2018. bagian besar penelitian bersifat empiris dan sebagian besar studi berfokus pada proses pengolahan kopi dan efek akrilamida pada kesehatan tubuh. Temuan penting lainnya, sebagian kajian menganggap bahwa kopi mampu meningkatkan kesehatan tubuh. Ulasan ini menyajikan pemahaman yang lebih baik tentang manfaat dan bahaya kopi serta pengaruh penyangraian terhadap mutu kopi yang dihasilkan. Tinjauan ini juga menyoroti tentang alat sangrai kopi yang relatif kurang dieksplorasi. Akademisi, peneliti dan kelompok tani dapat menggunakan hasil kajian ini sebagai pedoman dalam menyangrai kopi. Penyangraian dengan waktu dan suhu yang efektif dapat mengurangi pembentukan akrilamida pada kopi, namun perlu kajian literatur terbaru yang berkaitan dengan proses pengolahan kopi terutama pada proses penyangraian

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK DAN INDEKS GLIKEMIK NASI PUTIH

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung rumput laut terhadap karakteristik dan indeks glikemik beras putih. Beras putih merupakan makanan pokok masyarakat Indonesia dan diketahui memiliki indeks glikemik yang tinggi. Salah satu upaya yang dapat mengubah karakteristik dan indeks glikemik beras putih adalah dengan penambahan tepung rumput laut. Desain penelitian ini adalah eksperimen yang dilakukan dalam dua tahap: (1) Menentukan produk yang paling diterima secara organoleptik menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan (penambahan tepung rumput laut 1%, 2%, 3% dan 4%), yang dianalisis secara statistik menggunakan Analisis Varians (ANOVA); dan (2) Membandingkan produk dengan penambahan tepung rumput laut terbaik terhadap kontrol dari segi organoleptik, kimia, dan fisik menggunakan uji-t sampel independen, sedangkan data indeks glikemik disajikan secara deskriptif. Hasil penelitian tahap 1, menunjukan perlakuan terbaik adalah perlakuan C (penambahan tepung rumput laut 3%). Penelitian tahap 2 menunjukkan tidak ada perbedaan tingkat penerimaan secara organoleptik (p>0,05) antara kontrol dengan perlakuan terbaik. Sedangkan kadar air, abu, lemak, protein, dan serat lebih tinggi pada produk C dibandingkan dengan kontrol (p<0,05). Kadar guka total dan kadar karbohidrat lebih rendah dari control (p<0,05). Tepung rumput laut efektif menurunkan indeks glikemik beras putih, dimana nilai Indeks glikemik (IG) produk C adalah 42,17 dalam kategori rendah, sedangkan IG kontrol adalah 58,03 dalam kategori sedan

Sustainable Design of Biorefinery Processes on Cocoa Pod: Optimization of Pectin Extraction Process with Variations of pH, Temperature, and Time

Pectin is a polysaccharide compound, which is a D-galacturonic acid polymer that is connected by α-1-4 glycosidic bonds. Pectin can be extracted from the cocoa pod. This research is part of research on the Sustainable Design of biorefinery processes of cocoa pod.  The aim of this research were to extract pectin from cocoa pod by optimizing pH, temperature and time. The response from this study was the yield, pectin content and methoxyl content. This research used the Surface Response Methodology (RSM) with  the center point obtained was pH 2.5, temperature 95 ° C and time was 3 hours.  The treatment consisted of pH, temperature, time, and the expected response was the results of pectin, pectin content, and methoxyl content. The result showed that the pH, temperature and extraction time of cocoa pod had significant effect to the yield of pectin, pectin content and methoxyl content. The optimum conditions for the extraction of pectin were pH of 2, temperature of 95 °C and extraction time of 3 hours with a predicted yield of pectin of 2.33%, pectin content of 44.39% and methoxyl content of 7.07%. The functional groups between the standard pectin and the cocoa pod  pectin are not significantly different. They have the same variety of functional groups. This data supports that the extracted pectin has the same structure with standard pectin which is shown in the IR spectrum of of FTIR test

Physicochemical and Fatty Acid Profile of Fish Oil from Head of Tuna (Thunnus albacares) Extracted from Various Extraction Method

By-product of tuna fish processing industry has the potential to be developed into fish oil rich in omega. Fish by-products are the main natural source of omega-3 polyunsaturated fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) with a great importance in food industry and pharmacy. The purpose of this research is to see the effect of fish oil extracting method from the head of tuna fish as by-product of tuna  fish processing industry to the physicochemical properties and the profile of fatty acid fish oil. There are several methods of extraction to produce of fish oil. This research was run in triplicate with a completely randomized design (CRD) with three treatments:   pre-cooked wet rendering, acid silage, and solvent extraction. It can be concluded that the extraction method has an effect on physicochemical properties and fatty acid profile of fish oil. The wet rendering extraction method is the most effective and most potential extraction method to be applied because it produces the highest yield (12.80%) compared to the silage process (6.16%) and solvent extraction method (8.49%). PUFA produced from wet rendering was 44.34%, statistically not different with solvent extraction method (44.49%), but it higher than silage process method (32.77%)

The Effect of the Addition of “Senduduk” leaves (Melastoma malabthricum) on The Characteristic of Crackers

Many studies reported that “Senduduk” leaves have a bioactive component, but the utilization has not optimal. This study aimed to determine the effect of the addition of “Senduduk” leaves on the characteristics of crackers. This study used Completely Randomized Design (CRD) with 5 treatments, that was the addition of leaves (A; 0%, B; 4%, C; 6%, D; 8%, and E; 10%) and 3 replications.  It was conducted in two stages. The first step was to determine the products that were well accepted (score ≥ 3.5) by using sensory analysis. The second step was the chemical analysis of the products. The Data were analyzed using ANOVA and continued with Duncan New Multiple Range Test (DMNRT) at a significance level of 5%. The results of the sensory analysis showed that all treatments were acceptable in color, crispness, and taste (score ≥ 3.5). There are significant differences between the treatment on the moisture content, ash content, free fatty acid levels, and no significant difference between the treatment on the fat content and protein content. The best product was the addition of 8% leaves, with moisture content 3.84% ± 0.57; ash content 1.46% ± 0.02; fat content 21.86% ± 0.43; free fatty acids content 0.16% ± 0.02; protein content 8.93% ± 0.48; tannin 0.063% ± 0.03; quercitrin 2.74 ppm, and antioxidant activity (IC50) 7,013 ± 124.56 ppm and the mean value of sensory analysis were, 3.92 ± 0.81 of color, 4.24 ± 0.66 of crispness and 3.60 ± 0.71 of taste

Characteristics of Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)

Fermented milk is a product that was produced from fermentation of fresh milk using lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. A variety of plant materials can also be used as raw material in making of  fermentation drinks, such as nuts and tubers. The purpose of this study was to investigate the characteristics of fermentation drink made from juice of winged bean sprout and red sweet potatoes. The treatment in this study is the level of mixing between juice of winged bean sprout with red sweet potatoes , consist of ;A (30:70), B (40:60), C (50:50), D (60:40) and E (70:30). Completely randomized design had been used with 5 treatments and 3 replications. The data colected was pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, total lactic acid bacteria, total plate count and sensory evaluation. Data processing is performed using statistical 8, followed by Tuckey test HSD All-Pair wise Comparisons Test at level of 5%. Mixing of winged bean sprouts with red sweet potato can increase the value of pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, and total lactic acid bacteria. The best product was the product of B (40% winged bean sprout and 60% red sweet potatoes) already meets SNI 7552:2009, contain : 2.36% protein content, fat content of 1.24%, 18.77% total solids, pH was 4, 2, 0.54% total acid, 0.23% ash content, 0.173% calcium content, viscosity was 3.56 DPA,  total  lactic acid bacteria (CFU / ml) was 1.9 x1010 , total plate count was 2.1 x1010 (CFU / ml)

Penurunan Glukosa Darah Diabetisi Dengan Intervensi Bubur Instan Fungsional Untuk Diabetes (Bifud)

Diabetes melitus tipe 2 merupakan penyakit metabolik yang jumlah penderitanya terus meningkat setiap tahunnya.  Pemberian pangan fungsional pada penderita diabetes diharapkan mampu mengontrol kadar glukosa darah penderita diabetes.  Tujuan penelitian ini untuk mengetahui pengaruh pemberian pangan fungsional bubur instan fungsional untuk diabetes dengan bahan baku labu kuning, kedelai, ekstrak kayu manis dan ekstrak ciplukan pada penuruna kadar glukosa darah diabetesi.  Penelitian quasi experiment dengan desain pretest posttest with control group design, 10 orang responden kelompok kontrol dan 10 orang responden kelompok intervensi yang diambil secara purposive sampling.  Responden diberi produk pangan berupa bubur instan fungsional sejumlah 100 gram selama 30 hari.  Data dianalisis dengan uji paired sample t test.  Rata-rata perubahan kadar glukosa darah responden sebesar 32,64%.  Berdasarkan  uji statistik, terdapat perbedaan yang bermakna kadar glukosa darah awal dan akhir (p<0,05).  Pemberian produk bubur instan fungsional untuk diabetes dapat direkomendasikan dan dipertimbangkan sebagai pangan alternatif untuk membantu manajemen penanganan DM tipe 2

PEMBUATAN MINUMAN SERBUK INSTAN DARI BERBAGAI BAGIAN TANAMAN MENIRAN (Phyllanthus niruri)

Masyarakat cenderung lebih menyukai produk pangan yang berbentuk instan, seperti minuman serbuk instan. Disamping kemudahan dalam penyajian minuman instan diharapkan juga memberi khasiat bagi kesehatan tubuh, salah satunya dengan memanfaatkan tanaman herbal. Penelitian ini merupakan penelitian eksploratif dengan menggunakan beberpa bagian tanaman meniran (daun, batang, dan akar) serta meniran utuh yang digunakan dalam pembuatan minuman serbuk instan, dengan penambahan cassia vera dan stevia. Berdasarkan hasil penelitian dapat disimpulkan bahwa waktu larut semua minuman serbuk instan yang dihasilkan sebesar 60,17 detik, kadar air sebesar 9,2801–10,7135%, bagian tidak larut air sebesar 1,9263–3,1912%, kadar abu sebesar 0,0228–0,0278%, serta disukai oleh panelis baik dari segi rasa, warna, aroma dan tampilan