Physicochemical and microbiological characteristics of fruit-based kombucha

Kombucha is a fermented drink made out of tea leaves, although recently other alternatives were considered as substitutes, such as fruits. Using different types of fruit could affect the characteristics of fruit-based kombucha. This study investigated the physicochemical and microbiological characteristics of fruit-based kombucha through a Randomized Block Design with the type of fruit (red dragon fruit, apple, snake fruit, strawberries, grapes, pear, red guava, and citrus) as the factor. The produced kombucha drinks were analyzed and compared for pH, total sugar, total phenolic compounds, total flavonoids, antioxidant activity, and total microbes. Statistical tests such as Analysis of Variance (ANOVA) and Least Significance Different (LSD) were employed (α = 5%). Results revealed that physicochemical and microbiological characteristics of kombucha were significantly related to the type of fruit with snake fruit kombucha showing the optimal results of each characteristics as follows: total acetic acid bacteria and yeasts of 1.53×109 CFU/mL, pH of 3.07, total sugar of 2.41%, total phenol of 1006.85 μg/mL GAE, total flavonoids of 1.75 mg QE/mL, and IC50 of DPPH scavenging activity of 5.46 μg/mL. Fermented fruit-based kombuchas are regarded as healthy substitutes to traditional kombucha as they offer rich source of nutrients that enhance human well-being

Re-formulating Monascus fermented durian seeds yogurt with strawberry (Fragaria x ananassa) puree to enhance its microbiological, physicochemical and organoleptic properties

Healthy lifestyle and consumption of fermented products, is the trend that is popular among health-conscious individuals. Monascus fermented durian seed (MFDS) is a fermented product of durian seed using the Monascus purpureus culture. Even though MFDS possessed specific bioactive properties, such as competent antioxidant, antidiabetes and anti-hypercholesterolemia. However, the addition of MFDS extract to yogurt has some limitations [e.g.: reduction of colour and taste preference]. Thus, there is a need for an innovative food technology method to enhance key organoleptic characteristics of a newly formulated yogurt product made of MFDS and strawberry puree. The aim of this investigation was to determine the effect of difference concentrations of strawberry puree on microbiology, physicochemical, and organoleptic properties of MFDS yogurt product. The results showed that all concentrations of strawberry puree [5%, 10%, 15%, and 20% (w/v) of the total mixture] have affected the microbial, physicochemical and sensory properties of re-formulated yogurt product. Strawberry purees caused an acidity increase of yogurt with pH value between 4.287 and 4.475. The recorded titratable acidity was 0.74% to 1.17%. The colour parameters such as lightness and yellowness also decreased, however, the values of redness, chroma, and hue increased. The shelf-life experiment (maximum of 7 days) of the re-formulated yogurt revealed a maximum syneresis of 22.52%. Based on the sensory evaluation preferences, re-formulated yogurt with 10% strawberry puree was the most favourable product, with a preferred value of the colour at 5.6 (rather like), the flavour at 5.8 (rather like), and mouthfeel (rather like)

Pengaruh Proporsi Air dan Etanol sebagai Pelarut terhadap Aktivitas Antioksidan Angkak Biji Durian dengan Metode Phosphomolybdenum dan Dpph

Angkak is rice fermented product by Monascus sp. Beside rice, durian seeds can be a substrate of Monascus sp. Monascus sp. produces some antioxidant metabolites during fermentation. The purpose of this research investigated the effect of proportion of water and ethanol as solvent for antioxidant activity of durian seeds angkak with phosphomolybdenum and DPPH method. The proportions of water and ethanol as solvents were 100:0 (E0) ; 80:20 (E20) ; 60:40 (E40) ; 40:60 (E60) ; 30:70 (E70) ; and 20:80 (E80) (v/v). ANOVA\u27s result (α=5%) showed that proportion of water and ethanol as solvent interacted pigment content and antioxidant activity of durian seeds angkak. Yellow pigment was dominant pigmen in durian seeds angkak. Ethanol 40% was most effective solvent and ethanol 80% was not effective solvent to extraction durian seeds angkak pigment. The higher antioxidant activity of durian seeds angkak was ethanol 40% (0,5876 mg AAE/g sample (wb)) for DPPH method and ethanol 0% (6,7899 mg AAE/g sample (wb) and 6,4247 mg GAE/g sample (wb)) for phosphomolybdenum method

Sauerkraut inoculated with Lactobacillus casei as a potent immunomodulator in Escherichia coli infected mice

The aim of this study was to evaluate the immunomodulatory property of sauerkraut (in the presence and absence of Lactobacillus casei culture) on Escherichia coli infected Balb -C mice. Fermentation of freshly washed, shredded cabbage was fulfilled by adding 2% salt to prepare ‘sauerkraut control’, whereas ‘inoculated sauerkraut’ was prepared by adding 2% salt, 2% sugar and 20% Lactobacillus casei culture. After incubation for five days at room temperature, fermented sauerkrauts were tested in vivo on mice and the stimulation process was carried out orally for 19 days. Both ‘sauerkraut control’ and ‘inoculated sauerkraut’ have shown an increased number of T cell populations namely: CD4+ CD8+ IFN-γ + , TNF-α + . These findings were associated with enhanced performance of macrophages and reduction in a number of CD68+ IL-6 + cell populations [a proinflammatory cytokine]. The impact of the immunomodulatory property of inoculated sauerkraut was higher compared to control sauerkraut

Pengaruh Waktu Pengukusan Jagung Kuning dan Pemanasan Susu Kedelai Jagung terhadap Sifat Fisikokimia dan Organoleptik Produk

The aim of this research is to study the effects of the time of steaming corn and heating treatment on physicochemical and sensory properties of soy-corn milk. Level of the time of steaming corn were 15 minutes, 30 minutes, and 45 minutes while the method of heating soy-corn milk made with pasteurization and sterilization. The results showed that time of steaming corn affects total sugars, protein content, and colloidal stability of soy-corn milk. The longer time of steaming corn, the increased levels of total sugars, protein content, and colloidal stability of soy-corn milk occured. Heating treatment affects total dissolved solids, total sugar content, viscosity and colloidal stability of soy-corn milk. An open heating method of pasteurization produced higher total dissolved solids, total sugar content, viscosity and colloidal stability than those of sterilization method. The time of steaming corn and heating method of soy-corn milk has no effect on appearance and taste preferences

Kajian Kadar Hcn Dan Karakteristik Pati Pada Tepung Koro Pedang (Canavalia Ensiformis) Berdasarkan Waktu Perendaman Biji Dalam Air Panas Dan Larutan Natrium Bikarbonat (Nahco3)

Jack bean (Canavalia ensiformis) is potential utilized as food ingredient because it contains high nutrients, but it contains high glucocyanide (toxin) and has hard texture. This problem can be overcome by the aim of soaking to soften the texture and reduce the toxins to produce an edible and safety flour. The research aim is to examine the influence of media types and soaking time (12, 18, 24 hours) on HCN content and starch characteristics in jack bean flour. The research design was nested randomized block using two factors (media types and soaking time). The treatments are soaking in water (95±2°C) and sodium bicarbonate solution 0,4%, for 12 ,18 ,24 hours. Dependent variables measured in this study were levels of HCN, starch content, resistant starch content, starch granule profile, and viscoamylography. The data obtained were analyzed using ANOVA at α = 5% for determining whether or not significant differences between treatments in the study. Data rocessing followed by LSD test (Least Significant Different) at α = 5% if there is a significant effect by treatment. The results showed that the characteristics of starch and HCN levels were affected by the treatment significantly. Total starch content and gelatinization temperature from soaking in hot water were 51,30%; 86°C while sodium bicarbonate were 44,29%; 86,38°C. Resistant starch contents were between 11.90% to 18.52%. HCN content from soaking during 24 hours were resulting the minimum level, where soaking in hot water and sodium bicarbonate were 9,4997 mg/kg and 10,8279mg/kg respectively

Pengaruh Waktu Pengukusan Jagung Kuning Hibrida dan Lama Penyimpanan Dingin Susu Kedelai Jagung terhadap Sifat Fisik dan Organoleptiknya

Soycorn milk is a beverage from soybean and corn combination. Ratio of soybean and corn is 70:30. The addition of corn reduce beany flavor from soy milk. The starch content in corn affects physical and sensory properties of corn soy milk. Corn starch characteristics change during processing. This study aimed to evaluate the steaming duration of yellow hybrid corn and cold storage time of soycorn milk that obtain soycorn milk with physical and sensory properties that favored by consumers. The results showed steaming duration of yellow hybrid corn and cold storage time of soycorn milk affected its TSS, colloidal stability, and viscosity. The longer corn steaming duration, it increased TSS (9,01%), colloidal stability (2,57%), and viscosity (18,56%) of soycorn milk. The cold storage time of soycorn milk increased its TSS (14,15%) and viscosity (22,11%), whereas the colloidal stability decreased 6,21%. Steaming duration of yellow hybrid corn and cold storage time of soycorn milk affected level preferences for viscosity but did not affect the level preferences for color and flavor of soycorn milk

Separation and analysis of Monascus yellow pigment produced on durian seed substrate

This research was aimed to separate and analyse Monascus yellow pigment (MYP) with chromatography. MYP was in a mixture with red and orange pigments. MYP separation was performed in a silica gel column with eluent of ethyl acetate: ethanol: water = 90: 25: 4. The separated MYP were then subjected to analysis by using spectrophotometer, TLC, LC-PDA and LC-MS/MS. The results revealed that the separated MYP has a maximum absorption at 386 nm. Out of five MYP compounds detected by using LC-MS/MS, two of them were well known yellow pigment compounds, monascin and ankaflavin. Monascin and yellow II were the major pigment compounds in MYP

Pigments extraction from monascus-fermented durian seed

Durian seed has been studied as a new substrate for Monascus solid state fermentation. Monascuspurpureus produce yellow, orange and red pigments during the fermentation. The purposes of this research were to study the pigment extraction from the Monascus-fermented durian seed (MFDS) by using ethanol and water at various ratios and to analyze the pigment composition of the extracted pigment. The extraction was conducted in a 250 mL Erlenmeyer with 1 g of powdered MFDS and 50 mL of solvent at various ethanol:water ratios (10:0; 9:1; 8:2; 7:3; 6:4 and 5:5), in a shaking waterbath at different temperature (30oC and 60oC), 100 rpm agitation for 2 hours. The extracts were subjected to pigment content analysis by using a spectrophotometer and thin layer chromatography (TLC). Extract with the highest pigment content was then subjected to pigment compounds detection by using liquid chromatography-mass spectrometry (LC-MS). The results showed that extraction at 30oC was more effective than that at 60oC. The lower the ethanol:water ratio until 7:3, the higher the pigment content extracted. However, the lower the ratio tends to lower pigment content. Interestingly, the lower ethanol:water ratio, more viscous extract resulted. The TLC analysis showed that the extracts contained various pigments. Consistent with those results of TLC, various pigment compounds detected by LC-MS