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Beberapa penelitian mengenai pati sekoi telah dilakukan, namun belum ada metode yang direkomendasikan untuk isolasi pati sekoi. Dalam penelitian ini, dilakukan isolasi pati sekoi varietas lokal Bengkulu, menggunakan basa NaOH dengan 1x, 2x dan 3x siklus, menggunakan hexan-NaOH, dan dibandingkan dengan isolasi menggunakan aquadest. Tujuan penelitian adalah untuk menentukan metode isolasi pati sekoi yang menghasilkan pati dengan kemurnian tinggi, mempelajari sifat fisikokimia dan morfologinya. Penelitian ini dilakukan menggunakan rancangan acak lengkap dengan metode isolasi sebagi faktornya. Hail penelitian menunjukkan bahwa metode isolasi pati sekoi dengan NaOH 0,3% 3 siklus, menghasilkan pati sekoi dengan kadar pati dan amilosa tertinggi, yakni 83,15%, dan 19,87%. Kadar air, kadar abu, kadar protein, kadar lemak dan kadar serat kasar pati sekoi tersebut berturut-turut adalah 8,48%, 0,47%, 4,60%, 0,09% dan 0,22%. Suhu gelatinisasi, peak time, viskositas, dan nilai break down viscosity berturut-turut adalah 78 oC, 7,6 menit, 4228 cp, dan 2738 cp. Pati ini memiliki kecerahan (L*) paling tinggi dan bentuk granula pati polygone.

This study aimed to characterize the physical and functional properties of cocoyam starch from several locations in Maluku. The use of starch in the processed food and non-food industries will be determined by its various characteristics depending on the starch source. It is expected from this research that data can be used to assess the potential of cocoyam starch in its use in the food and non-food industries. Cocoyam tubers from Maluku, i.e. Buru Island, Saparua Island, and Saumlaki Island were used as samples in this research.. The wet extraction method was used to produce cocoyam starch in this research. Physical properties such as tuber length and diameter, tuber skin color, yield were analyzed. Swelling power and solubility, water holding capacity (WHC), paste clarity, pH and color were among functional properties observed. The results showed that the length of cocoyam tubers from the three sample locations was in the range of 8.75-36 cm with a diameter of 8-22 cm. The skin color of the tubers was found to be blackish-brown, and the color of the tubers is white with a starch yield of 12-16%. Based on the statistical analysis results, starch's functional properties like swelling power, solubility, WHC, paste clarity, pH, and color for the three starches were not significantly different from one another. This shows that differences in growing locations within an archipelago did not affect cocoyam starch's functional properties. Keywords: Cocoyam starch, functional property, location, physical property ABSTRAK Tujuan dari penelitian adalah mengkarakterisasi sifat fisik dan fungsional pati keladi yang berasal dari beberapa lokasi di Maluku. Karakteristik yang berbeda berdasarkan sumber pati akan menentukan kesesuaian pemanfaatannya dalam industri pangan olahan maupun non pangan. Diharapkan dari penelitian ini adalah diperoleh data yang dapat digunakan untuk mengkaji potensi pati keladi dalam penggunaanya di industri pangan maupun non pangan. umbi keladi yang digunakan sebagai sampel dalam penelitian ini berasal dari dari lokasi di Maluku yaitu umbi keladi asal pulau Buru, pulau Saparua dan pulau Saumlaki. Metode ekstraksi yang di gunakan dalam penelitian ini untuk menghasilkan pati keladi adalah metode ekstraksi basah. Parameter yang dianalisis meliputi sifat fisik yaitu panjang dan diameter umbi, warna kulit umbi, rendemen; serta sifat fungsional yaitu swelling power dan sollubility, water holding capacity (WHC), kejernihan pasta, pH, warna. Hasil yang diperoleh adalah panjang umbi keladi dari tiga lokasi sampel adalah 8,75-36 cm dengan diameter 8-22 cm. Warna kulit umbi coklat kehitaman dan warna umbi putih serta rendemen pati 12-16%. Berdasarkan hasil analisis statistik, sifat fungsional pati yaitu swelling power, sollubilty, WHC, kejernihan pasta, pH dan warna untuk ketiga pati tidak berbeda nyata satu dengan lainnya. Hal ini menunjukkan bahwa perbedaan lokasi tumbuh dalam satu kepulauan tidak mempengaruhi karakteristik fungsional pati keladi yang diteliti. Kata kunci: Pati keladi, lokasi, sifat fisik, sifat fungsional

An environmentally friendly method for starch oxidation is recommended in order to replace harmful oxidizing chemical reagents. Ozone is an environmentally friendly oxidizing reagent that leaves no residue in the final product. Studies of starch modification using dissolved ozone are still lacking. This work aimed to increase the use value and improve native starch characteristics by evaluating carbonyl and carboxyl contents, pasting and functional properties, spectral Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) profiles, particle sizes, and scanning electron micrographs (SEM) of ozone-oxidized cassava starch. The results showed that dissolved ozone and starch slurry concentrations significantly affected oxidation degree, functional properties and caused a decrease in particle size and pasta viscosity of cassava starch. FTIR spectra significantly showed an increase in the intensity of the presence of the carbonyl group as a marker of starch oxidation. Further XRD diffraction also significantly showed changes in the relative crystallinity besides that there is a change in the surface morphology of the starch granules. Oxidized starch with a combination of 1.4 ppm dissolved ozone concentration and a starch slurry ratio of 1:10 produced higher swelling power (44.31%), solubility (0.88%), lower paste viscosity (6082.5 cP), and reconditioning relative crystallinity (10.44%). Overall, dissolved ozone successfully had powerful effects in oxidizing starch and can be applied for starch modification as an inexpensive and safe oxidizing agent.

A’yuni NRL, Marsono Y, Marseno DW, Triwitoyo P. 2021. Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia. Biodiversitas 22: 3430-3439. Information on the characteristics of pigeon pea (Cajanus cajan (L.) Millsp.) starch would provide a scientific basis for developing its application. However, data about characteristics of pigeon pea starch, especially from the Southeast Asia region, has been limited. This study determined the composition, structure, and physicochemical characteristics of pigeon pea starches from three different Indonesian regions, i.e., Bali, Yogyakarta, and West Nusa Tenggara (NTB). We also investigated the potential application of Indonesian pigeon pea starches. Pigeon pea starch was extracted using a wet method, and then pigeon pea starch was characterized. The yield of pigeon pea starches ranged from 29.83-31.68%. Pigeon pea starches showed a significant difference (P

Penelitian ini bertujuan untuk mendapatkan metode pembuatan CMC dari serabut buah kelapa sawit (SBS). Dua tahapan percobaan dilakukan, yaitu penyiapan selulosa dari SBS dan pembuatan CMC menggunakan selulosa SBS dari perlakuan terpilih. Percobaan tahap pertama merupakan percobaan faktor tunggal (konsentrasi NaOH 5,0-17,5%), sedangkan percobaan tahap kedua merupakan percobaan faktorial (konsentrasi NaOH 5-20%, dan kadar Natrium monokhloro asetat/NaMCA 3-7 g). Setiap perlakuan diulang lima kali. Parameter yang diamati pada percobaan tahap pertama adalah rendemen, kadar selulosa, kadar air, dan kadar abu. Parameter yang diamati pada percobaan tahap kedua adalah hasil, kadar air, kemurnian, kelarutan, viskositas, dan derajat substitusi. CMC SBS dengan karakter terbaik dari percobaan kedua kemudian dianalisis dengan sinar-X dan FTIR. Kecuali data difraksi sinar-X dan spektrum FTIR yang dianalisis secara deskriptif, data lainnya dianalisis dengan ANOVA. Hasil penelitian menunjukkan bahwa metode penyiapan selulosa dari SBS dengan formula 5% w/v dalam 15% NaOH merupakan metode paling potensial (rendemen dan kadar selulosa bertuut-turut adalah 25,50% dan 63,34%) dan dipilih sebagai metode penyiapan selulosa SBS. Pada percobaan CMC dari selulosa SBS, ditunjukkan bahwa konsentrasi NaOH dan kadar NaMCA serta interaksinya memberikan pengaruh nyata (p

Coconut sap is sweet, oyster-white and translucent liquid which can be obtained by tapping coconut flowers for 8 ̶ 12 hours. Since it contains sugar with nearly neutral pH, coconut sap is highly susceptible to spontaneous fermentation. In order to maintain the quality of the sap during the tapping process, coconut farmers usually add preservative substances. The preservatives can be produced either naturally, such as mixtures of lime, mangosteen peel and sliced jackfruit wood, or synthetic one, such as sodium metabisulphite. The chemical properties of coconut sap might be affected by weather conditions during the tapping process. This research aimed to determine the effect of weather conditions during tapping process and variations of mangosteen peel powder concentration on the chemical properties and antioxidant activity of the coconut sap. The results showed that the optimum preservative concentration of mangosteen peel powder was 0.84 g/L of coconut sap which was tapped in sunny weather condition. This treatment yielded sap with chemical properties i.e. pH value of 6.7; total soluble solids of 16.2 °brix; water content of 85.62%; reducing sugar of 0.04 g/100 g; sucrose content of 13.64 g/100 g; total free amino acids of 0.1738 g/100 g; total phenolic of 323.23 mgGAE/100 g; and vitamin C of 26.06 mg/100 g. The antioxidant activity of this treatment was 34.39 % RSA evaluated by DPPH method, this value, was relatively similar to that of the addition of 0.28 and 0.56 g/L mangosteen peel powder. The coconut sugar produced had reducing sugar of 5.01 g/100 g; total sugar of 86.50 g/100 g; total phenolic content of 470 mgGAE/100 g; browning index of 16254 IU (ICUMSA); and antioxidant activity of 61.05% RSA.

This study aimed was to determine the changes in the ratio of amylose and amylopectin and the physical properties of spontaneously fermented waxy corn starch (WCS) granules. The results showed that the amylose content of WCS which was fermented spontaneously from 9 to 15 days experienced a significant change with native starch, namely, ± 86 – 117%. The hydrolyzed process is caused by lactic acid bacteria activity. The highest activity showed at 15th-day fermentation. Changes in starch composition also affect the swelling power, solubility, water absorption, and gelatinization profile of WCS. Starch that was fermented for 15th-days had the highest amylose percentage (24.92%) the otherwise, had the lowest swelling value compared to native starch. The percent solubility of fermented starch increased with increasing the amount of amylose and on the 15th day of fermentation, the highest value was (65.56%). Water absorption increased until the 6th-day of fermentation and then decreased due to an increase in the amount of amylose. The gelatinization profiles of native starch and fermented modified starch were of the same type.

The isolation of gelatin from nila fish (Oreochromis niloticus) skin with two types of acid (acetic acid 0,10 M and citric acid 0,05 M) was carried out on the characteristics of the emulsion to know the ability of gelatin as an emulsifier. The observation has been made for gelatin including native molecule weight with non-SDS PAGE (polyacrylamide gel electrophoresis), pH, isoelectric point, and amino acid content. The characteristics of emulsion were analysed for the emulsion properties (activity and stability), viscosity, particle size, microstructure, and zeta potential. The concentrations of gelatin used in the formation of the emulsion were 0%, 0.5%, 1.0%, 2.0%, and 3.0% with soybean oil ratio was 3:1 (v/v). The results showed that the molecular weight of native gelatin from acetic acid 0.10 M was > 260 kD, whereas from citric acids 0.05 M was 260 kD. The isoelectric point of both gelatin was at pH 8.5 whereas the pH of gelatin obtained using acetic acid 0.10 M was 5.35 and citric acid 0.05 M was 4.33. The level of lipophilic amino acid was higher than hydrophilic amino acid with the highest amount was glycine. The emulsifying properties of gelatin obatined from both acids reached the highest value of EAI (Emulsion Activity Index) at a concentration of 0.5% which decreased with the increasing of concentration. In contrary, the value of ESI (Emulsion Stability Index) and viscosity increased with the increasing of concentration. The particle size and microstructure of gelatin emulsion with acetic acid 0.10 M were greater than those with citric acid 0.05 M at the same concentration and showed to increase with the increasing of concentration. Zeta potentials of both gelatin were positive charge at all concentrations which increased with the increasing of concentration. ABSTRAK Isolasi gelatin dari kulit ikan nila (Oreochromis niloticus) dengan dua jenis asam (asam asetat 0,10 M dan asam sitrat 0,05 M) terhadap karakteristik emulsi telah dilakukan untuk mengetahui kemampuan gelatin sebagai emulsifier. Pengamatan terhadap gelatin meliputi berat molekul native dengan non-SDS PAGE (polyacrylamide gel electrophoresis), titik isoelektrik, pH dan asam amino. Pengamatan terhadap karakteristik emulsi meliputi sifat (aktivitas dan stabilitas), viskositas, ukuran partikel, dan mikrostruktur emulsi serta zeta potensial. Konsentrasi gelatin yang digunakan dalam pembentukan emulsi yaitu 0%, 0,5%, 1,0%, 2,0%, dan 3,0% dengan menambahkan minyak kedele pada rasio 3:1 (v/v). Hasil penelitian menunjukkan berat molekul gelatin native dari asam asetat 0,10 M adalah > 260 kD sedangkan dari asam sitrat 0,05 M sebesar 260 kD. Titik isoelektrik kedua gelatin pada pH = 8,5 sedangkan pH gelatin dari asam asetat 0,10 M sebesar 5,35 dan dari asam sitrat 0,05 M sebesar 4,33. Kandungan asam amino lipofilik dari kedua gelatin lebih banyak daripada asam amino hidrofilik dengan kandungan yang terbesar adalah glisin. Sifat emulsi gelatin dari kedua proses asam tersebut memiliki nilai EAI (Emulsion Activity Index) tertinggi pada konsentrasi 0,5%, yang semakin menurun dengan semakin meningkatnya konsentrasi. Sebaliknya nilai ESI (Emulsion Stability Index) dan viskositas emulsi semakin meningkat dengan semakin meningkatnya konsentrasi. Ukuran partikel droplet dan mikrostruktur emulsi gelatin dari proses asam asetat 0,10 M lebih besar daripada proses asam sitrat 0,05 M pada konsentrasi yang sama dan menunjukkan peningkatan dengan semakin meningkatnya konsentrasi. Zeta potensial kedua gelatin bernilai positif pada semua konsentrasi dan meningkat dengan semakin besarnya konsentrasi.

The objectives of this research were to find the porang glucomannan-xanthan optimum ratio on composite gelation and its stability after chilled and frozen storage. Porang glucomannan sol was mixed with xanthan sol in ratio 20/40; 40/60; 50/50; 60/40 and 80/20. The composites were heated for 45 minutes at 90 °C with agitation for 5 minutes, molded, tempered, and stored at 5 °C dan -8 °C for 24 days. Before dan after storage, the texture profile, WBC and sineresis of the gel were analyzed. The composite gel microstructure was analyzed using SEM. The composite gel with ratio 20/80 had the optimum interaction synergy on gelation and stability. The GP-X intermolecular association resulted in long high density junction zones which had highest hardness, chewiness and gumminess with the smallest deformation degree and sineresis as well as medium cohesiveness. Despite of no sineresis after chilled storage, the smaller gel pores indicated that the composite gel began to contract and degrade which resulted in cohesiveness, chewinees, hardness and gumminess decrease. The WBC increase on the higher GP-X ratio composite gel made the gel to be more stable in frozen storage compared to chilled storage. However, the bigger gel pores from entrapped water volume increasing during frozen storage crystal ice formation resulted in sineresis increase. The gel became more compact with higher cohesiveness, hardness, chewiness, gumminess and deformation degree. ABSTRAK Penelitian ini bertujuan untuk menentukan proporsi komposit glukomanan porang dan xantan (GP-X) yang bersinergi optimal dalam pembentukan gel yang stabil setelah penyimpanan dingin dan beku. Sol glukomanan porang 1% dan sol xantan 1% dicampur dengan proporsi GP-X 20/40; 40/60; 50/50; 60/40; dan 80/20. Campuran tersebut dipanaskan pada suhu 90-95 °C selama 45 menit disertai pengadukan selama 5 menit, dicetak, didinginkan dan disimpan pada suhu dingin (5 °C) dan beku (-8 °C) selama 24 hari. Profil tekstur, water binding capacity (WBC), dan sineresis dianalisis di awal dan setelah penyimpanan. Morfologi gel komposit sebelum penyimpanan dan morfologi gel yang paling optimum setelah penyimpanan dianalisis dengan Scanning Electron Microscope (SEM). Sinergi pembentukan gel komposit GP-X paling optimal didapatkan dengan ratio 20/80. Asosiasi intermolekul GP-X pada proporsi tersebut membentuk zona hubung yang panjang dan densitas tinggi sehingga menghasilkan hardness , chewiness, dan gumminess paling tinggi dengan derajat deformasi dan sineresis paling rendah serta daya kohesif yang sedang. Meskipun belum mengalami sineresis selama 24 hari penyimpanan dingin, pengecilan ukuran jaringan tiga dimensi (pori) gel komposit tersebut menunjukkan gel mulai kontraksi dan mengalami penurunan mutu dengan indikasi penurunan daya kohesif, chewiness , hardness, dan gumminess. Peningkatan WBC pada proporsi yang lebih tinggi menyebabkan gel nampak lebih stabil pada penyimpanan beku dibandingkan dengan penyimpanan dingin. Pembesaran pori gel akibat pengembangan volume air yang terperangkap selama pembentukan kristal es menyebabkan peningkatan sineresis, pemadatan gel, dan peningkatan hardness , chewiness , gumminess, dan persentase deformasi.

Fraksinasi ekstrak gelatin dari kulit ikan nila (Oreochromis niloticus) dengan menggunakan kantong dialisis MWCO 100 kD telah dilakukan. Penelitian ini bertujuan untuk mengetahui karakteristik emulsi dari fraksi gelatin yang diperoleh melalui proses asam asetat 0,10 M (GAs) dan asam sitrat 0,05 M (GSi). Fraksi gelatin GAs yang diperoleh memiliki distribusi berat molekul 13,6-218,87 kD dan 15,27-61,1 kD sedangkan fraksi gelatin GSi sebesar 107,5-142,23 kD dan 12,5-82,9 kD. Gugus fungsional molekul dari keempat fraksi gelatin tersebut terdiri dari amida I (1648 cm-1), amida II (1452 cm-1) dan amida III (1089 cm-1). Karakteristik emulsi yang meliputi sifat emulsi (aktivitas dan stabilitas emulsi) serta ukuran partikel emulsi semakin meningkat dengan semakin meningkatnya berat molekul. Zeta potensial droplet emulsi gelatin dari proses asam sitrat 0,05 M (GSi) lebih banyak bermuatan ion positif daripada proses asam asetat 0,10 M(GAs). Emulsi yang terbentuk dari fraksi GAs dan GSi pada konsentrasi 0,1% termasuk dalam makroemulsi dengan ukuran droplet >100 nm dan stabilitas mencapai 22,62 menit yang dapat diaplikasikan pada produk pangan seperti whipping cream, salad dressing dan mayonnaise. The Emulsion Characteristic of Gelatin Fraction from Tilapia (Oreochromis niloticus) Skin Abstract Fractionation of gelatin extract from tilapia (Oreochromis niloticus) skin was done by using dialysis bag of MWCO 100 kD. The aim of this research was to determine the emulsion characteristics of gelatin fraction from the process of 0.10 M acetic acid (GAs) and 0.05M citric acid (GSi). Gelatin GAs fraction has a molecular weight distribution of 13.6 to 218.87 kD and 15.27 to 61.1 kD while gelatin GSI fraction of 107.5 to 142.23 kD and 12.5 to 82.9 kD. Functional groups of the four fractions of gelatin molecules consist of amide I (1648 cm-1), amide II (1452 cm-1) and amide III (1089 cm1 ). Emulsion characteristics including the emulsion properties (activity and stability of emulsion) and particle size emulsion increased with the increasing of molecular weight. Zeta potential of emulsion droplet gelatin from 0.05M citric acid (GSi) method produced more positively charged ions than 0.10 M acetic acid process (GAs). Emulsion created by 0,1% GAs and GSi fraction was refer to macroemulsion with droplet size >100 nm and stability 22.62 minutes, which could be applied for food product such as ice cream, whipping cream and salad dressing.

The aim of this study is to analysis the composition of proximate, antioxidant activity and sensory test of rice cooked from rice that has been added with cherry leaf extract. The ingredients used are rice without addition (NF0) and that has been added cherry leaf extract with a concentration of 20% (NF20). Rice is added water in a ratio of 1:2, then cook using a rice cooker until cooked through. Parameters tested in this study are proximate composition, total phenolics, total flavonoids, antioxidant activity, and sensory tests (color, taste, aroma, texture, overall). Proximate composition of the cooked rice showed the presence of quantities of total ash (0.27 – 0.24%), carbohydrate (83.15 – 82.72%), protein (8.05% - 8.16%) and fat (0.43-0.46%). This result showed that NF20 have high quantities on protein and fat than NF0. Phenolic, flavonoid and antioxidant levels of NF20 were higher than NF0 (66.79 mg GAE/g extract; 38.10 mg Quersetin/g extract; 87.16%). Sensory evaluation results of color, aroma, and taste showed that NF20 and NF0, are in the “neutral” range.

Porang is a potential source of glucomannan. This research objective was to find a direct glucomannan isolation method from fresh porang corm to produce high purity glucomannan. Two isolation methods were performed. In first method, sample was water dissolved using Al2(SO4)3 as flocculant for 15 (AA15) or 30 (AA30) minutes with purification. In second method, sample was repeatedly milled using ethanol as solvent and filtered for 5 (EtOH5) or 7 (EtOH7) times without purification. The characteristics of obtained glucomannan were compared to those of commercial porang flour (CPF) and purified konjac glucomannan (PKG). High purity (90.98%), viscosity (27,940 cps) and transparency (57.74%) of amorphous glucomannan were isolated by EtOH7. Ash and protein level significantly reduced to 0.57% and 0.31%, respectively, with no starch content. Water holding capacity (WHC) of EtOH7 glucomannan significantly enhanced, whereas its solubility was lower than those of PKG due to its ungrounded native granular form.

Snake fruit (Salacca zalacca) is one of the typical fruits from Indonesia. Pondoh is one of the snake fruit species largely found in Yogyakarta. The kernels of snake fruit are wastes, but contains a lot of cellulose. Cellulose can be processed into methyl cellulose And be used as food additive. This study aimed to understand the optimized the optimizing synthesis of methyl cellulose through the concentration of NaOH, dimethyl sulfate and reaction temperature. The study was conducted by extracting cellulose using 4 % NaOH concentrations. Dehemicellulose and bleaching were done to dilute hemicellulose and lignin. The optimization of methyl cellulose was done using Response Surface Methodology with various concentrations of NaOH (10, 15, 20, 25, 30%), dimethyl sulfate (2, 3, 4, 5, 6 ml), and temperature (45, 50, 55, 60, 65°C). NaOH could change cellulose crystalline region and formed Na-cellulose. Dimethyl sulfate can be acted as substitution agent, while temperature controlling plays role to obtain appropriate conditions for reaction. The results showed that the use of NaOH concentration, dimethyl sulfate and temperature affected the degree of substitution, OHC and lightness. The addition of NaOH and dimethyl sulfate in producing methyl cellulose had more effect on the increasing of degree of substitution than temperature treatment. The optimum condition of methyl cellulose were 0.91% NaOH; 3.52 ml of dimethyl sulfate, at 46.51°C temperature.

Arginine contains positive charged ends that are suitable to bind molecules with negative charge like carbonyl groups of reducing sugar in coconut sap. This research aimed to determine the effect of various arginine concentrations on chemical and antioxidant properties of coconut sap during the heating process. A 2.5 L of coconut sap was added with 0.4; 0.8 and 1.2 mM arginine and heated with an open process until the temperature of sap reached 118 °C. Fifty grams of sap samples were collected in the temperature of 80, 100 and 118 °C during heating treatment. The results showed that the variation of arginine concentration did not significantly affect water content, reducing sugar, total sugar, and sucrose of coconut sap samples. Coconut sap added with 0.4 mM showed the highest pH during heating. The highest of free amino acid content was shown on coconut sap added with 0.8 mM arginine at the end of heating temperature. The 0.8 mM of arginine concentration and the sap temperature of 100 °C were the optimum condition to obtain the highest DPPH radical scavenging activity i.e. 69.93%, while the chelating activity of coconut sap added with 0.4 mM was significantly higher than other treatments (34.42%).

Cocoyam (Xanthosoma sagittifolium) from Banjarnegara highland (and then called busil), is less utilized as a starch source even though it is easily found and locally used as a snack. The objective of this study was to determine the physicochemical properties and recommends suitable utilization of busil starch. This research was conducted in two steps, the first step was busil starch extraction, and the second was the physicochemical characterization and utilization recommendations. Busil had 14% yield of starch, contained 15.4% amylose, and 81.5% amylopectin with 88.1% of whiteness index. Scanning electron microscopy (SEM) showed that they are mostly round, and the granule size was about 11.8 μm. Rapid Visco Analyzer (RVA) analysis showed that busil starch had 74.3°C on pasting temperature. X-ray diffraction (XRD) studies showed that busil starch exhibited an A-type diffraction pattern. Native busil starch was suitable to make amorphous and crispy food texture. It was also ideal for thickener or filler agents. Apart from being used as native starch, busil starch also potential to be modified and can be used more widely.

In this study, cassava starch was modified using physical modification by ultrasonication. Ultrasonication, known as one of the advanced oxidation methods, is environmentally friendly. Modified starches using ultrasonication are still relatively lacking. This research aims to evaluate the stage of oxidation through carbonyl and carboxyl contents, amylose content, and physicochemical characteristics (swelling power, solubility, paste viscosity, brightness) of ultrasonicated starch. Ultrasonication was carried out in combination amplitude (60% and 80%) and process duration (10, 20, 30, and 40 minutes) consisting of eight combinations. The results showed that ultrasonication did not significantly affect the degree of oxidation. Ultrasonication has more effect on starch depolymerization, mainly on amylose content, solubility, and paste viscosity. Considering the issue of environmentally friendly modification that continues to be campaigned for, ultrasonication can be the method of choice for obtaining starch with the characteristics as needed.

This study investigated the morphological, thermal, and pasting properties of cocoyam starch from three locations in Mollucas islands. The islands are Buru, Porto, and Saumlaki. The results showed that starch granules were round and polygonal in shape, and the size varied significantly in range of 11,42 – 12,99 μm, while the range of crystallinity of the three cocoyam starches studied was 11,81% -16,61% and crystal type was A, this was a type for tubers. The thermal properties of cocoyam starch measured by DCS showed the results of onset (To), peak (Tp), endset (Te) and enthalpy (ΔH) in the range of To: 76-77oC, Tp: 78-80oC, Te: 82-86oC and Δ H (J / g): -130.0 - (-) 175.76 respectively. The FTIR analysis showed the functional group profiles of native starches studied had the highest absorption spectra of 3286.70-3325.86 cm-1 (O-H group vibrations). The peak, trough, breakdown, setback, and final viscosities were in the range of each PV: 4601 - 5155 RVU, TV: 2623 - 2874 RVU, BV: 1978 - 2287 RVU, FV: 4026 - 4176 RVU, SV: 1240 - 1403 RVU, Pt (Min) 7.87 - 8.40, PT (o C): 79.90 - 81.70.

Penelitian ini bertujuan untuk untuk mengetahui pengaruh steam blanching terhadap aktivitas polifenol oksidase, total polifenol, dan aktivitas antioksidan biji kakao. Bii kakao segar yang telah dihilangkan pulp nya ditimbang sebanyak 100 dan 200 g kemudian masing masing massa biji kakao diberi perlakuan steam blanching selama 1, 3, dan 5 menit. Biji kakao steam blanching dianalisa karakteristik fisikokimia (kadar air, pH, warna dan suhu), gugus fungsional (FTIR), aktivitas polifenol oksidase (PPO) , kandungan total polifenol, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa steam blanching dengan perlakuan kombinasi antara massa 100 g dan lama 1 menit menyebabkan menurunnya aktivitas PPO dari 445,87 menjadi 11,28 U/g berat biji kakao segar (FW), meningkatkan kandungan total polifenol dari 72,63 menjadi 92,15 mg Ekuivalen Asam Galat (EAG)/g bubuk kakao bebas lemak (DS), dan meningkatkan aktivitas penangkapan radikal bebas DPPH dari 55,36 % menjadi 68,99 % atau dengan nilai IC 50 dari 3,39 menjadi 2,58 ml/l apabila dibandingkan dengan kontrol (tanpa steam blanching). Aktivitas antioksidan pada biji kakao steam blanching juga lebih tinggi dibandingkan antioksidan sintetis seperti BHT dan asam askorbat. Kesimpulannya, steam blanching dapat menurunkan aktivitas PPO, meningkatan kandungan total polifenol dan meningkatkan aktivitas antioksidan. Oleh karena itu, perlakuan steam blanching dapat dijadikan sebagai salah satu alternatif proses pengolahan dalam mempertahankan antioksidan alami polifenol biji kakao. Steam blanching effect on polyphenol oxidase activity, total polyphenol content and antioxidant activity of cocoa bean The aim of this research were to determine the effect of steam blanching on the activity of polyphenol oxidase, total polyphenol content, and antioxidant activity of cocoa beans. The fresh cocoa bean s that ha ve been removed the pulp w ere 100 and 200 g and then each cocoa bean s mass was treated with steam blanching for 1, 3, and 5 minutes. Physicochemical characteristics (moisture content, pH, color, and temperature), functional group, polyphenol oxidase (PPO) activity, total polyphenol content and antioxidant activity of cocoa beans were observed. The results showed that steam blanching by treatment (100 g; 1 min) decreas ed of the PPO activity from 445.87 to 11.28 U/g of fresh weight (FW), increased total polyphenol content from 72.63 to 92.15 mg of Equivalent Galic Acid (EAG)/g defatted sample (DS), increased RSA DPPH from 55.36 % to 68.99 % or with IC 50 value from 3.39 to 2.58 ml/l when compared to the control (without steam blanching). Antioxidant activity of steam ed blanching cocoa beans also were detected higher than the synthetic antioxidants such as BHT and ascorbic acid. As conclusion, the steam blanching treatment might decrease the PPO activity, increase the total polyphenol content, and increase of antioxidant activity. Therefore, the steam blanching treatment could be used as an alternative process for preserving natural antioxidant of cocoa bean polyphenols. ••

Chemical reagents used for starch oxidation induces chemical waste problems and potentially leaves undesirable residues in the product. Ozone-oxidation is one of the advanced oxidation process (AOP) methods and the latest rapid oxidation process which is safe for food products so that ozone is considered to be a good alternative for oxidation. This work aimed to evaluate the changes of physicochemical properties of oxidized cassava starch under different concentrations of slurry and dissolved ozone. The physicochemical of cassava starch oxidized by dissolved ozone (0.8, 1.4, and 2.0 ppm) with different concentrations of slurry (1:6 and 1:10) were investigated. Ozone and concentration of slurry significantly affected the physicochemical properties of modified cassava starch. Carbonyl and carboxyl contents, swelling power, and solubility increased as ozone concentration increased up to 1.4 ppm. The ozone-oxidation significantly increased amylose content and paste clarity and decreased paste viscosity. Ozone concentration 1.4 ppm with a concentration of slurry 1:10 seemed to be the most favourable condition for the oxidation process.

Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted in the highest frying expansion of oven-dried cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, the addition of hydrogen peroxide, and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, and hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a main response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, and decreased the swelling power. The optimum condition of oven-dried cassava starch oxidation was reached at 40 -watt UV-C intensity, oxidation time 2,281 minutes, and hydrogen peroxide concentration 1% (w/w), with the percentage of frying expansion 347,26%.

In order to replace gelatin in capsule shell production, blends of sago starch and carrageenan were developed. Films and capsules were prepared with 10% (w/v) of sago starch, 25% (w/w starch) of glycerol and various carrageenan concentration (1, 2, 3% w/w starch) in two different kappa/iota-carrageenan ratio (1:3 and 3:1). The resulted films and capsules were characterized by mechanical property, water vapor and oxygen permeability. In addition, moisture absorption and solubility of capsule in acid solution were investigated. The results reveal that addition of carrageenan makes the films stronger and less permeable. Higher kappa-carrageenan content improved tensile strength and barrier properties of the films, whereas higher iota-carrageenan content produced films with higher elongation, moisture absorption and capsule solubility in acid solution. Capsule with 2% (w/w starch) of carrageenan at kappa-/iota-ratio 3:1 had the lowest moisture absorption, whereas capsule with 3% (w/w starch) of carrageenan at...

The coastlines with rocky shores at Java Island Ind onesia, Gunung Kidul (Yogyakarta) and Jepara (Central Java), have abundant resources of brown algae Sargassum sp. Little effort, however, has been made to explor e the antioxidant potential of the algae harvested from t hese area. Tropical brown algae have proven to prod uce a very effective antioxidant defence system due to the str ong UV radiation in the tropical environment. The T otal Phenolic Content (TPC) of the extracts were evaluated by using Follin Ciocalteau reagent, while antiox idant activities were evaluated by using 2,2-Diphenyl-1-P icrylhydrzyl Radical Scavenging Activity (DPPH-RSA) and Ferrous Ion-Chelating (FIC) ability. The effects of treatments on TPC and antioxidant activities were analysed using analysis of variance models. There were four treatments and three replicates. These treatments w ere extract types (cytoplasmic and membrane bound), harvest sites (Gunung Kidul and Jepara), harvest seasons (dry and rainy) and various Sargassum species . The TPC of extracts varied from 0.006-0.65 and 6. 72-21.99 g phloroglucinol equivalent/100 g dried extract for c ytoplasmic and membrane bound extract, respectively. The DPPH-RSA in extracts concentration of 0.45 mg mL -1 were in the range of 14.61-48.71 % for membrane bound and 0.17-44.05 % for cytoplasmic extracts. The FIC in extract concentration of 3.3 mg mL -1 were in the range of 2.0512.51 and 26.77-68.80 % for cytoplasmic and membrane bound extract, respectively. Nevertheless, th ese extracts had lower activity when compared with BHT and EDTA as positive control of RSA-DPPH and FIC, respectively. The antioxidant activities of Sargassum were influenced by types of extracts, harvest site s, seasons and species. The antioxidant activity of membrane b ound was higher than cytoplasmic extract. The incre asing of DPPH-RSA and FIC were proportional to TPC. The highest antioxidant activity was found at S. hystrix from Gunung Kidul area harvested during dry season.

In this study, the characteristics of cassava starch have been developed through lactic acid fermentation. Structural and physicochemical properties of native, acidified and fermented cassava starch were analyzed. Carboxyl content of all samples were increase whereas the carbonyl contents kept unchanged. The starches had similarity on FTIR spectral pattern although had different absorbance spectra intensities. X-ray diffraction pattern showed the crystallinity value of native starch was 44.16%. Lactic acid fermentation reduced starch crystallinity ranged from 1.52% to 3.78,%, and the same effect was also altered the acidified starch with the value decrease by 3,1% in relation to native starch. Fermented and lactic acidified starches required a longer time to reached their lower peak viscosity than the native starch. The decrease in crystallinity was attributed to the depolymerization of starch structure, resulting in a weakened granule organization. Pasting behavior showed the occurrence of starch structure reorganization.

The objective of the study was to isolate phenolic compound from the Sargassum hystrix crude extract by sequential solvent extraction using ethyl acetate, dichloromethane and butanol. In vitro antioxidant activity of fractionated cytoplasmic and membrane bound extracts were investigated. In addition to total phenolic content, the antioxidant activity were studied using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, metal chelating ability and Singlet Oxygen Quenching (SOQ) activity. Singlet oxygen quenching activity was examined using linoleic acid as substrate, containing 100 ppm erythrosine as a photosensitizer. The results showed that the membrane bound fractions had higher total phenolic compound, radical scavenging activity, ferrous ion-chelating ability and singlet oxygen quenching activity than cytoplasmic fractions (p

Carrageenan extracted from Eucheuma sp. red algae has potential benefit to develop edible film. Eucheuma Sp. red algae used in this research were harvested from Pantai Selatan, a beatiful beach lies at Gunung Kidul resort, Jogjakarta Province, Indonesia. First objective of this research was proximat analysis of coarse-ground Eucheuma sp. red algae. Thirdly, weight loss analysis of green grapes wrapped by carrageenan edible film. Coarse-ground Eucheuma Sp. algae containde water, ash, protein, fat, and carbohydrate (by different) respectively 11,20%, 18,19%, 15,42%, 2,19% and 53,0%. Carrageenan extracted from Eucheuma sp. contained lower sulphuric (13,79%) than commercial carrageenan (Wako Chem.). Carrageenan edible film wrapping was not effective to reduce weight loss of green grapes.

Penggunaaan bahan tambahan pangan (BTP) menjadi salah satu kebutuhan dalam industri pengolahan pangan. Bahan penstabil pangan, seperti gelatin merupakan bagian dari BTP yang rawan bersumber dari bahan haram. Oleh karena itu diperlukan alternatif bahan penstabil lain yang bisa dimanfaatkan dalam pengolahan pangan yang bersumber dari bahan halal. Karboksimetil selulosa (CMC) merupakan bahan tambahan pangan dengan kode E 466 yang mempunyai peranan sebagai penstabil pangan. CMC dapat disintesis dari pelepah kelapa sawit yang mengandung selulosa dengan kadar 89%. Sebelum diaplikasikan dalam pengolahan pangan, perlu dilakukan kajian karakteristik CMC dari sumber pelepah kelapa sawit. Hasil karakterisasi CMC pelepah kelapa sawit telah memenuhi standar untuk diaplikasikan dalam pangan. Hasil karakterisasi tersebut antara lain nilai DS 0,75; kadar air 7,65%; dan nilai pH 6,72. Sedangkan hasil karakterisasi yang lain seperti nilai kemurnian 91,12% dan viskositas 11,65 cps belum memenuhi standar FAO. Data lain menunjukkan CMC pelepah kelapa sawit mempunyai nilai WHC 6,76 (g/g); OHC 1,69 (g/g) dan tingkat kecerahan 70,46. The use of food additives be one of the necessities in the food processing industry. Food stabilizers such as gelatin was part of the food additives that were prone sourced from illicit material. Therefore it was necessary an alternative other stabilizers can be used in food processing derived from halal ingredients. Carboxymethyl cellulose (CMC) was a food additive with the code E466 which has a role as a stabilizing food. CMC can be synthesized from palm midrib that contain cellulose content of 89%. Before applied in food processing, necessary to study the characteristics of the CMC from palm midrib. The results of characterization palm midrib CMC has met the standards to be applied in food. The characterization results include a DS value of 0.75; water content of 7.65%; and a pH value of 6.72. While the results of the other characterizations such as the value of purity of 91.12% and a viscosity of 11.65 cps not meet FAO standards. Other data show the CMC palm midrib WHC has a value of 6.76 (g / g); OHC 1.69 (g / g) and 70.46 lightness degree.