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Moringa oleifera leaves are rich in both macro and micronutrients. Many researchers have indicated that regular consumption of moringa leaves can help maintain health and lower the risks of chronic diseases. Moringa leaves must be dried and transformed into powder to increase shelf life and availability. During drying, color change due to thermal and enzymatic effects may occur, changing appearance and color quality. In this study, a fluidized bed dryer dried moringa leaves at 35, 45, 55, and 65 °C. In addition, samples dried at room temperature (shade drying) were also prepared for comparison. This study aimed to investigate the effects of fluidized bed drying on color change and chlorophyll contents of dry moringa leaves. This study showed that drying temperature and duration can significantly affect the L, a*, and b* values and chlorophyll contents of dried Moringa leave powder. The L values of all dried samples were considerably higher than that of the fresh sample, indicating that the original green color of Moringa leaves tended to fade during drying, which increased the lightness of the dry leaves. The magnitudes of the changes in the * values were statistically significant. The b* values of the dry moringa samples were all in the positive region and significantly higher than that of the fresh sample, which indicates that the color of the samples moved towards the yellow region. The effect of drying temperature on chlorophyll contents of dry moringa powder was also significant. [ABSTRACT FROM AUTHOR]

Fettuccine is a pasta dish frequently produced using wheat flour-as a result, it has significantly increased Indonesia's wheat flour imports. The use of type 3 resistant starch derived from tapioca flour and maize flour in the making of fettuccine is intended to eliminate the need for wheat flour. This study continues manufacturing fettuccine with resistant starch 3 from tapioca and maize flour. The best formulation results from earlier tests were selected and studied chemically and physically before being compared to commercial products. The fettuccine product produced in this study had a higher ash content, fat content, carbohydrate content, and water absorption capacity of 0.7664 percent, 3.3967 percent, 48.0833 percent, and 84.5 percent, respectively, when compared to commercial products, which have ash contents of 0.1910 percent, 0.0433 percent, 37.1933 percent, and 36.6733 percent, respectively. However, the water and protein content of the products created in this study was lower, at 48.7733 and 4.2600 percent, respectively, than commercial fettuccine products, which had a water and protein content 65.5433 and 5.7967 percent, respectively. [ABSTRACT FROM AUTHOR]

Fermentation is the chemical transformation of organic substrates by the action of microorganism-produced enzymes. Fermentation can alter the physical, chemical, and functional aspects of a substrate. The spontaneous fermentation modification technique uses the amylolytic activity of microorganisms found in the environment, such as lactic acid bacteria capable of creating starch degrading enzymes. This study aimed to identify the optimal fermentation time of purple sweet potato based on the pH and lactic acid bacteria count. The starch in purple sweet potato was modified in this study through spontaneous fermentation with 0 hours, 24 hours, 48 hours, and 72 hours. The pH value declined from 6.45 to 4.10 after 0 hours, 24 hours, 48 hours, and 72 hours of fermentation, whereas the total lactic acid bacteria (LAB) increased till 48 hours of fermentation. The total LAB concentration decreased after 48 hours of fermentation. The optimal LAB fermentation took 48 hours, with a pH of 4.25 and a total LAB count of 8.73 log cfu/mL. [ABSTRACT FROM AUTHOR]

Maltodextrin is produced enzymatically through the liquefaction process of purple sweet potato starch. Maltodextrin has good solubility, can form films, has low hygroscopicity, acts as a dispersing agent, inhibits crystallization and has strong binding power. This study aims to determine the variation in substrate concentration on liquefaction time in producing optimal purple sweet potato maltodextrin products. The research procedure with various substrate concentrations (20%, 25%, 30%, and 35%) on the liquefaction time of maltodextrin (0, 20, 40, 60, 80, 100, and 120 minutes). This research used 60°C for starch liquefaction. The best concentration of purple sweet potato starch maltodextrin based on the degree of starch hydrolysis was a concentration of 30% with optimal values for reducing sugar and dextrose equivalent (DE), and the best concentration based on bioactive compound resistance was a concentration of 35% with optimal values for anthocyanins and antioxidant activity. The higher the substrate concentration and the longer the liquefaction, the higher the degree of hydrolysis of maltodextrin, but the bioactive compounds tend to decrease due to the unstable nature of anthocyanins against heating and of course, their antioxidant activity is also very low. [ABSTRACT FROM AUTHOR]

Maltodextrin is a carbohydrate derivative molecule composed of oligosaccharides with α-D-glycosidic linkages. It has good solubility, the ability to form films, a low hygroscopicity, works as a dispersant, inhibits crystallization, and has solid binding strength. The purpose of this study was to determine the optimal liquefaction temperature for purple sweet potato maltodextrin production. The temperature applied in this research were 60 °C, 70 °C, and 80 °C, and liquefaction duration of 0, 20, 40, 60, 80, 100, and 120 minutes: the reducing sugar, dextrose equivalent (DE), anthocyanin content, and antioxidant activity IC50. The ideal liquefaction temperature for manufacturing maltodextrin from purple sweet potato starch was 60 °C, with optimal values for reducing sugars, dextrose equivalent (DE), anthocyanins content, and antioxidant activity IC50. While prolonged liquefaction increases the degree of hydrolysis of maltodextrin, the bioactive components tend to decrease due to the unstable nature of anthocyanins in the presence of heat, resulting in a drop in antioxidants. [ABSTRACT FROM AUTHOR]

Purple sweet potato plays an essential role as a source of phytochemicals. These benefits are obtained from the high anthocyanin content, which is antioxidants. This study aimed to determine the optimal temperature and liquefaction reaction time in producing maltohemidextrin with the equivalent dextrose value and the best functional properties of purple sweet potato material. This research was conducted to see variations in the combination of α-amylase enzymes (starch decomposers) and xylanase/mannanase enzymes (fiber decomposers) and the effect of liquefaction temperatures on the results of maltohemidextrin liquefaction made from purple sweet potato. This study found that liquefaction time is negatively linked to maltohemidextrin fiber content, meaning that the longer the liquefaction time, the more enzyme-substrate (sweet potato) is converted to simple sugar. [ABSTRACT FROM AUTHOR]