Stability Of Anthocyanin During Processing, Storage And Simulated Digestion Of Purple Sweet Potato Pasta

Purple sweet potato is rich in anthocyanin giving a potential application in food product development. However, anthocyanin is relatively unstable and easily degraded during processing and storage. Understanding the stability and bio-accessibility of anthocyanin during processing, storage and simulated digestion is very important. The study aimed to investigate changes in anthocyanin degradation during processing, storage and simulated digestion of purple sweet potato pasta. The pasta was prepared through several processing steps, i.e. steaming the tuber, steaming the dough formula, extrusion, drying and boiling. Anthocyanin was analyzed at every stages of processing and storage of the pasta. The durability of the pasta during storage was analysed using an accelerated shelf-life testing method at 30, 40 and 50ºC for 28 days. The study showed that anthocyanin content decreased during the whole stages of processing and storage, but slightly increased during steaming. The highest loss of the anthocyanin occurred in the boiling process. Based on resistance to stomach and intestinal conditions, the bio-accessibility of anthocyanin was better in the digestive system in the stomach than that in the intestines. The increased anthocyanin appeared again in the colon. This study provides useful information for designing an effective method to minimize an extensive loss of anthocyanin of purple sweet potato for food product development

Optimasi Formula dan Struktur Mikroskopik Pasta Bebas Gluten Berbahan Dasar Puree Ubi Jalar Ungu dan Tepung Kacang Hijau

Penelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie 20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak

Pengaruh Waktu Pembekuan dan Penyimpanan terhadap Karakteristik Irisan Buah Mangga Arumanis Beku

Mangga merupakan salah satu komoditas hortikultura yang cukup potensial di Indonesia. Dengan jumlah produksinya yang cukup tinggi, mangga dapat diandalkan menjadi salah satu buah tropika yang dapat bersaing di pasar Internasional. Namun demikian, seperti halnya produk hortikultura lainnya, mangga memiliki sifat yang mudah mengalami kerusakan sehingga umur simpannya relatif pendek dan jangkauan distribusi pemasarannya terbatas. Pembekuan merupakan salah satu cara untuk dapat mengantisipasi kerusakan buah mangga, sehingga memiliki umur simpan yang lebih lama. Penelitian bertujuan untuk mengetahui pengaruh lama pencelupan dalam nitrogen cair dan penyimpanan beku terhadap karakteristik irisan buah mangga Arumanis beku. Penelitian pembekuan cepat irisan buah mangga Arumanis matang dilakukan dalam skala laboratorium dengan menggunakan RAL pola faktorial dengan faktor yang ditelaah meliputi waktu pencelupan dalam nitrogen cair sebanyak 4 taraf (0, 30, 40 dan 50 detik) dan lama penyimpanan sebanyak 4 taraf (bulan ke-0, ke-1, ke-2 dan ke-3). Hasil penelitian menunjukkan bahwa waktu pencelupan dalam nitrogen cair selama 40 detik memberikan karakteristik irisan beku buah mangga Arumanis yang paling baik setelah penyimpanan selama 3 bulan, yaitu dengan pH 4,9, TPT 14,07°Brix, vitamin C 27,66 mg/100g, total asam 0,46, Hue 85,09, Chroma 39,57, dan secara sensori masih disukai oleh panelis. Kandungan TPC 250 koloni/ml masih di bawah standar yang disyaratkan (100.000 koloni/ml).Effect on Period of Freezing and Storage to The Characteristics of Cut Frozen Manggo c. v. ArumanisMango is one of the potential tropical fruits in Indonesia. Its high production in Indonesia, it can be promoted as it tropical which is competitisc at International trade. In general, mango is perishable, thus, having short shelf life and causes limitation on mango distribution. Quick freezing using liquid nitrogen to lengthen its storage life is one of the preservation methode for mango. The aim of this research is to study effect of freezing time and frozen storage time on frozen Arumanis mango sliced characteristic. Research was done at laboratory scale with factorial completely randomized design. Research factors were freezing time (0, 30, 40, and 50 second) and frozen storage time (0, I, 2, and 3 month). Results showed that freezing at 40 second gave the best characteristics for frozen mango after storaging for three month. With pH value 4.9;TSS 14.0rBrix; vitamine C content 27.66 mg/100g;total acid content 0.46%;light value 56.62;Hue 85.09°H;TPC 250 coloni/ml; and sensory properties were accepted by panelist