Date Juice Research Articles

Energy recovery from two low-value date varieties

Algeria produces 500,000 tons of dates a year, 53% are common varieties (Ould El Hadj 2012 ) (1).Production of bioethanol from two varieties of dates that are not widely marketed, Degla Beïda and Timjouhart. We analysed the physicochemical composition of the raw material: water content, acidity, °Brix degree, total sugars, reducing sugars, fat and proteins. The extracted date juice was then fermented for 72 hours and distilled to purify the ethanol. After fermentation and distillation, analyses were carried out by GCMS. The results showed that the juices extracted from the two varieties were rich in total sugars, 62.89% and 56% respectively for Degla Beïda and Timjouhart, but low in protein and fat. With regard to alcoholic fermentation, the yeast Saccharomyces cerevisiae proved effective in producing ethanol, with yields of 86.79 g/l for Degla Beïda dates and 68.64 g/l for Timjouhart dates. With the application of processing and bioprocessing technologies, these date varieties could be exploited for further opportunities in various industries.

Production and characterization of bioemulsifier from local isolate of Saccharomyces cerevisiae strain JZT351: Antioxidant and antimicrobial effects

AbstractThe widespread use and circulation of industrial emulsifiers pose significant health risks, compounded by their limited availability and high cost. Consequently, there is growing interest in exploring the potential of natural sources, such as microorganisms like yeast, for emulsifier production. In this study, 25 strains of Saccharomyces cerevisiae were isolated from 17 distinct local sources. The yeasts were characterized based on cell shape, size, and colony morphology using yeast malt agar, followed by morphological, microscopic, and biochemical analyzes. Among the isolates, AC1 from a vinegar starter demonstrated superior bioemulsifier production. Emulsification efficiency tests revealed that AC1 exhibited values of 7.1 cm, 0.71 nm, and 34.50%, outperforming other isolates. The biomass yield was approximately 4.35 g/L. This strain was registered in the gene bank as JZT351 (OR115510) after a 100% match with S. cerevisiae. Optimal bioemulsifier production conditions for JZT351 were identified using a liquid yeast extract peptone dextrose medium, with date juice replacing 75% of the glucose, at pH 5.5, 30°C, and 72 h. The resulting emulsification activity, index, and oil displacement were 8.69 cm, 0.95 nm, and 39.7%, respectively. Fourier‐transform infrared spectroscopy (FTIR) compared the functional groups of the bioemulsifier with those of conventional emulsifiers. Molecular characterization was confirmed by 1H NMR. FTIR spectra revealed bioemulsifier bands at 3443.28, 2929.34, 1656.559, 1534.09, 807.06, and 1656.55 cm−1. At 0.5–5 ppm, signals and spectral frequencies corresponded to a mannoprotein structure. The bioemulsifier exhibited 58.09% antioxidant activity at 10 mg/mL, as assessed by DPPH scavenging. It showed the highest inhibition against Pseudomonas aeruginosa and the least against Candida albicans.

Significance of Subsidiaries for Improving Financial Performance in the Sugar Industry: A Quantitative Analysis

One of the greatest plants today for converting solar energy into biomass and sugar is sugar cane. It is a plentiful supply of fuel, chemicals, fodder (green cane plant leaves and tops, bagasse, molasses, and to some extent press mud), food (sucrose, jaggery, and syrup), fiber (cellulose), and other nutrients. Bagasse, molasses, and press mud are the principal byproducts. Bangladesh has been farming sugarcane for the production of gud, sukker, and khandeswari since very ancient times. These sweeteners can also be made from palm and date juice. The objectives of the study were to examine the significance of subsidiaries for improving financial performance in the sugar industry. The utilization of secondary data helped researchers accomplish their goals. Multiple regression analysis will be employed to assess secondary data gathered from diverse sources in order to uncover significant predictors of the business's financial performance. The study revealed that the distillery unit significantly increases net profit every financial year, recovering losses from other units like sugar and agro-firms. The sugar division loses money each fiscal year, while the agro-farm unit gradually loses money. The fertilizer unit earns a significant profit, contributing to minimizing the losses of other units like sugar and agro-firms. Only Carew & Company (Bangladesh) Limited has a distillery plant out of the 15 sugar mills. [Keywords: Byproduct, sugar mills, distillery unit, cost minimize and sugarcane.]

Жевательный мармелад с желатином из кожи скумбрии (Scomberomorus commersonii)

Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin. Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g. The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.

Effect of Different Natural Extenders in Maintaining the Quality of Sperm Fish (Cyprinus carpio)

High demand on as consume fish nor as decorative fish, causes an increasing production. But, an obstacle occurs on production, due to reproductive characteristic of Common Carp fish. Different time on sperm and eggs production from male and female fish cause difficulties in breeding. Hence, it needed sperm preservation so the breeding could be done in whole year. Natural extenders are the solution to preserve fish sperm without side effect. The purpose of this study was to determine the effect of different types of extenders and different doses on the percentage of sperm motility and viability of carp (Cyprinus carpio) after storage This research was conducted at the Faculty of Fisheries and Marine Sciences, Universitas Brawijaya and the Freshwater Cultivation Installation (IBAT Punten), Batu, East Java. The method in this study was Complete Random Design (CRD) with 6 treatments, K (100ml lactate ringer); A (1ml cider + 99ml lactate ringer); B (1ml coconut + 99ml lactate ringer); C (1ml date juice + 99ml lactate ringer); D (1ml honey + 99ml lactate ringer); E (1ml sugar cane + 99ml lactate ringer). The results showed that the highest motility was obtained in the treatment of using date extract extender with a motility percentage rate of 77.66%; highest viability was obtained in the honey extract with 80.71%; and the highest fertility rate was obtained in the honey extract treatment with 72.67 %.

Differences In The Effectiveness Of Date Juice And Beet Juice In Increasing Hemoglobin Levels In Anemia Pregnant Women In The Work Area Of The Tirtamulya Health Center In 2023

Background: beets and dates can increase hemoglobin for those who have anemia. The nutritional composition of dates is that they are rich in natural sugars, fiber, potassium, magnesium and B vitamins, iron, calcium and phosphorus in fairly high amounts, while beets also contain nitrates, compounds that can help improve blood flow and performance. brain so that it can be known to increase hemoglobin levels in the blood. Purpose of writing: to find out the difference in the effectiveness of giving date juice and beet juice in increasing hemoglobin levels in anemic pregnant women in the working area of the Tirtamulya Health Center in 2023. Research method: Pre-experimental study with type one group pre test – post test design by means of relationships cause and effect by involving a group of subjects. the subject group was observed before the intervention was carried out and then observed after the intervention was carried out. The sampling technique is non-probability sampling with a purposive method. The study was divided into 2 variables, namely the independent variable, namely the consumption of date juice and beetroot juice. Results: Assessment before and after administration of date palm juice obtained a value of Sig 0.000, sig value <0.05 which can be concluded that there is effectiveness of giving date juice in increasing Hb levels in anemic pregnant women. While theassessment before and after giving beetroot juice obtained a Sig value of 0.000, a sig value <0.05 which can be concluded that there is effectiveness of giving beetroot juice in increasing Hb levels in anemic pregnant women. Conclusions and Suggestions: The results of this study are expected to provide information that giving date palm juice and beetroot juice is a type of natural food that can increase Hb levels.

Pengaruh Konsentrasi Sari Buah Kurma (Phoenix dactylifer) terhadap Mutu Minuman Jeli Karika Kurma

Karika is one of the typical fruits of Dieng, Wonosobo, Central Java. Karika has a high water content, so it is included in the fruit that does not last long when stored fresh. Characteristics of Karika fruit which is sour and slightly bitter and has sap that can cause itching, making Karika unpalatable to be consumed directly. To increase the usability of Karika fruit, food diversification is carried out by making Karika kurma jelly drink with the addition of Sukkari date juice as a sugar substitute sweetener. This study aims to examine the effect of the concentration of date palm juice (Phoenix dactylifera) on the quality of Karika kurma jelly drink. This type of research is an experimental study with a completely randomized design (CRD) with one factor and five levels of three repetitions. The data obtained were analyzed using ANOVA at level α 0.05 if there was a significant difference, then the Duncan Multiple Range Test (DMRT) was continued. The ANOVA test results showed that all parameters were significantly different. The more addition of the concentration of Sukkari date juice causes an increase in the value of viscosity, total dissolved solids, pH and total sucrose sugar, and decreases the value of syneresis. The results showed that the best treatment was the addition of 27.5% concentration of Sukkari date palm extract with a viscosity characteristic of 1204.67 Cps, total dissolved solids 8.53 (ºBrix), syneresis for 24, 48 and 72 hours respectively of 0 .18%, 0.32% and 0.52%, pH levels were 4.92, and sucrose levels were 2.93. The quality scores for color, aroma, taste and texture were 2.88 (dark yellow), 3.41 (rather strong), 3.19 (slightly sweet), and 2.81 (slightly chewy) with hedonic ratings like the parameters color, aroma, taste and texture.

Sari Kedelai Kurma Meningkatkan Kadar Hemoglobin Pada Remaja Putri

Anaemia often occurs in teenagers and young women due to nutritional problems. Iron, which is found in food nutrients, plays a significant role in the formation of haemoglobin. Soybeans and dates are some of the foods that contain high iron to elevate haemoglobin levels in the blood. Soybeans dan dates Juice is a drink that circulating and become popular in Indonesia. This study used the Pre-Experimental research type with a Group Pre-Post Test Design approach. Accidental sampling was used to select 18 respondents. The Paired T-test was used for data analysis. Before the participants were given date soybean juice, the average haemoglobin level in 18 respondents was 13.81 gr%. After drinking date soybean juice for six days, the haemoglobin level increased to 15.45 gr%. The difference in average before and after giving date soybean juice was 1.46 gr%. The results of the statistical tests with the Paired T-Test show a p-value of 0.001 < α = 0.05. This test concludes that Ha is accepted, which shows that giving date soybean juice has a positive effect on increasing haemoglobin levels in young women at Baitul Hikmah Tempurejo Vocational School. Therefore, young women should consider consuming date soybean juice to prevent anaemia.

Pengaruh Penambahan Sari Kurma Terhadap Kualitas dan Aktivitas Antimikroba pada Dadih

This research aims to determine the additional concentration of date palm juice which can influence the quality of curd in terms of total LAB, pH value, antimicrobial activity and organoleptic characteristics including color, texture, aroma and taste. This research design used a Completely Randomized Design using 100ml of buffalo milk added with date juice, consisting of 4 treatments, namely P0 (without adding date juice), P1 (10%), P2 (15%), and P3 (20%). Research data was analyzed using ANOVA and Tukey's advanced test if there were differences in influence. The research results showed that Treatment P1 (10%) produced curd with the best characteristics in terms of total BAL 8.60×1011 CFU/ml, pH value 4.45, irradical inhibition zone formed with a diameter of 9.35 mm against Sterptococcus mutans. Meanwhile, in the organoleptic test, treatment P3 (20%) was the best curd chosen by the panelists including aroma 4.60 (liked very much), color 4.16 (liked very much), taste 4.40 (liked very much). However, in terms of texture, the panelists liked the curd treatment P0 (without adding date juice) 4.00 (liked). In conclusion, curd with the addition of date juice had a significantly different effect on total BAL, pH value, antimicrobial activity on Streptococcus mutans, aroma, texture and taste. However, there was no significant difference in color and antimicrobial activity for Candida albicans. Keywords: BAL, Curd, Dates

ASUHAN KEBIDANAN PEMBERIAN SARI KURMA UNTUK MENINGKATKAN KADAR HEMOGLOBIN IBU HAMIL DENGAN ANEMIA DI PUSKESMAS TANJUNG BALAI KARIMUN

According to WHO, the global prevalence of anemia in pregnant women worldwide is 41.8%. The main cause of anemia in pregnancy is iron deficiency, followed by folate deficiency. One way to overcome anemia in pregnancy is by consuming iron foodstuffs, including dates. The purpose of this study was to provide integrated midwifery care for pregnant women with mild anemia by giving date juice to increase hemoglobin levels. Midwifery care uses a midwifery management approach. This type of research uses case study qualitative data. Midwifery care was carried out at the Tanjung Balai Health Center with subjects pregnant women at 32 weeks of gestation with mild anemia. The research instrument uses a case study format and observation sheets. Data collection techniques use primary data through anamnesis, physical examination, interviews and observation. Evaluation of the care provided related to giving date palm juice 3 times a day can help increase HB levels. For health workers, it is hoped that they can improve the quality of midwifery services through a management approach to midwifery care for the prevention of mild anemia with date juice.

The Effect of Alternative Therapy for Moringa Leaf and Date Palm Juice on Gout

Gout is becoming increasingly prevalent among younger individuals and is impacting work productivity due to the pain associated with the condition, both globally and in Indonesia. Treatment for gout includes both medical and non-medical approaches. Non-medical alternatives, such as utilizing Moringa leaves and dates, are relatively unknown among the Indonesian population. Therefore, there is a need for alternative therapies involving Moringa leaves. This study aimed to assess the variation in uric acid levels before and after administering alternative therapy using Moringa leaf and date palm juice in Banyumas Regency. The method used was a quasi-experiment without a control group. The research population was all people from adult age in the Banyumas Regency area, totaling 480 people. The sample selection technique was carried out using random sampling with a sample size of 107 respondents as the intervention group. The research instrument is a questionnaire. Data analysis uses the T-Test. The results of giving moringa and date juice were effective in reducing respondents' uric acid levels with p = 0.000 after giving the juice for 10 days which was drunk at night as much as 180 ml consisting of moringa leaves, dates and honey.

Extracting juice from dates (Phoenix dactylifera L.) using response surface methodology: Effect on pH, vitamin c, titratable acidity, free amino nitrogen (FAN) and polyphenols

The aim of this text is to investigate the effects of temperature, time, volume/mass ratio, and enzyme volume on various properties of date juice extracted from the "Bournow" cultivar, and to optimize the extraction process to maximize the levels of free amino acids, total polyphenols, vitamin C, and pH. The extraction technique was used to obtain date juice for use in the beverage industry from the "Bournow" cultivar. The effects of temperature, time, volume/mass ratio, and enzyme volume on free amino acid, total polyphenols, vitamin C, and pH levels were then investigated using a design centered on four parameters. All multivariate polynomial models of second degree with interactions were discovered and validated. To optimize responses, multiresponse optimization was utilized. The center composite design (CCD) determined the following response ranges: 4.21 to 5.62 pH; 45 to 126.66 mg/L vitamin C; 2.7 to 6.87 g GA/100 g total polyphenols; and 429.94 to 615.55 mg/L free amino acids. The selected factors had varying effects on the pH, vitamin C, total polyphenols, and free amino acid responses, with simple, quadratic, and interaction contributions leading to significant increases or decreases. Multi-response optimization, the objective of which was to maximize all responses besides pH in order to produce an abundant juice, resulted in the following compromise: 95 °C temperature; 10 min duration; 2:1 water/pulp ratio; and 0.5 ml of pectinase. The optimal values simulated yielded the following respective maxima: pH is 4.13; vitamin C is 116.5 mg/L; total polyphenols are 6.25 g GA/100 g; and free amino acids are 587.88 mg/L. This study successfully optimized the extraction technique for obtaining date juice from the "Bournow" cultivar. The results provide valuable insights for the beverage industry. Future prospects include further research on the sensory properties and shelf life of date juice, as well as exploring its potential applications in other food and beverage products.

Preparation, chemical profiles, antioxidative activities, and angiotensin-converting enzyme 2 inhibitory effect of date fruit vinegar.

Date palm (Phoenix dactylifera L.) is an important commercial crop extensively consumed as a staple food and has been applied in many ethnomedical systems. Fruit vinegar is a preservative, condiment, and beverage with a spectrum of health benefits. Studies about the preparation, chemical profiles, and bioactivities of date fruit vinegar (DFV) are fundamental requirements for industrialization production. This study focused on the lab-scaled producing conditions, chemical profiles of DFV, and its bioactivities in vitro. According to the results, a date wine containing 9.75% methanol was obtained by yeast fermenting the enzyme-hydrolyzed date juice with 23.11%±0.39% of total sugar content. The optimized acidic fermentation conditions were an inoculation amount of 0.02%, a fermentation temperature of 31.14°C, and an initial alcohol content of 7.78%. Total acidity and total phenolic contents of the DFV were 7.74%±0.29% and 1.44mg gallic acid equivalent/mL, respectively. In total, 32 organic acids were quantitated in the unaged DFV, with acetic, L-malic, and oxoglutaric acids as the predominant compounds. A total of 930 volatiles were identified in the DFV, including 186 esters, 177 terpenoids, and 148 heterocyclic compounds. There are 18 phenolic acids presented in the DFV. In addition, 42 flavonoids were quantitated in the DFV, including catechin, taxifolin, and cynaroside. The results of free radical scavenging activities and reducing power demonstrated that the DFV displayed good antioxidant properties. The DFV also acted well on angiotensin-converting enzyme 2 inhibition. These results suggest that the DFV can be industrially developed as a dietary supplement.

EFEKTIVITAS BUAH KURMA (PHOENIX DACTYLIFERA) DENGAN KADAR HEMOGLOBIN PADA IBU HAMIL TRIMESTER 2

Anemia is the main cause of maternal death. Pregnant women who suffer from anemia will experience postpartum bleeding, as a result of this bleeding the mother will experience prolonged health problems and even result in death The purpose of this study was to determine the effectiveness of giving dates to increase Hb levels in pregnant women. This research design uses a Pre-experimental design research method (One-Group Pretest-Posttest Design), namely by means of a nonrandomized control group pretest-posttest design comparing two groups, namely the experimental class and the control class. The sample in this study were all pregnant women who experienced anemia as many as 30 respondents. The results of the analysis showed that the average hemoglobin level of anemic pregnant women who were given blood-boosting tablets was 10.4 gr/dl. Hemoglobin levels of anemic pregnant women before being given dates averaged 9.0 gr/dl and after being given dates averaged 10.0 gr/dl and above. In raising Hb levels in pregnant women who experience anemia, date fruit is more effectively consumed with Fe tablets compared to consuming Fe tablets alone with a value of p = 0.045 (p <0.05) that there is an effectiveness of giving date fruit with an increase in Hb levels in pregnant women in PMB “F” in 2022 with a value of p = 0.045 (p <0.05). From the study it was found that date juice increased HB levels in second trimester pregnant women with an average increase per week of 0.2-1.4 per week.

Пищевая ценность традиционного напитка «зобо» с финиковым соком

Hibiscus sabdariffa L., also known as edible roselle, belongs to the Malvaceae family and is native to West Africa. In Nigeria, its dried petals are processed by boiling and filtration into a non-alcoholic beverage called Zobo. Commercial Zobo often includes artificial sweeteners that improve its taste. As a result, local food science needs new formulations with natural and health-beneficial sweeteners. The research objective was to produce a Zobo drink with different blends of date fruit juice as a natural sweetener, as well as evaluate its proximate, physicochemical, and sensory properties. 
 The control Zobo drink (Zcon) involved an artificial sweetener. The ratios of Zobo to date juice were 90:10 (ZD10), 80:20 (ZD20), 70:30 (ZD30), 60:40 (ZD40), and 50:50 (ZD50). The samples underwent proximate and physicochemical analyses, as well as a sensory assessment on a nine-point hedonic scale. 
 The physicochemical analysis showed that Sample ZD50 with the 50:50 ratio had the highest pH (3.5) and sugar content (9.5°Bx) while the control sample had the lowest pH (2.5) and sugar content (0.9°Bx), with all samples showing significant (p ≥ 0.05) differences. The proximate analysis also showed a wide range of results (p ≥ 0.05). The control sample demonstrated the highest moisture content (97.0%) whereas Sample ZD50 had the highest ash and lipid content of 0.8 and 4.8%, respectively. Sample ZD50 also had the highest protein (2.23%) and crude fiber content (2.49%). Sample ZD40 with the 60:40 ratio had the highest carbohydrate content. In terms of mouthfeel and taste (p ≥ 0.05), the control sample demonstrated the highest scores while the lowest score belonged to Sample ZD10 with the lowest proportion of date juice. The best results for general acceptance belonged to the control, followed by ZD40 (60:40) and ZD50 (50:50). 
 Date juice proved to be an effective sweetener that improved the nutritional profile of Zobo. However, the sensory analysis showed that consumers preferred the control sample with the artificial sweetener.

PENGARUH IMBANGAN SUSU UHT DAN JUS KURMA TERHADAP JUMLAH BAKTERI, TOTAL YEAST DAN AKTIVITAS ANTIOKSIDAN PADA PRODUK SUSU KURMA

Ultra High Temperature (UHT) milk or packaged milk is milk that is processed through heating that exceeds the pasteurization process, which refers to a certain combination of time and temperature to obtain a sterile commercial product. The addition of date juice to date milk products will cause changes both physically, chemically, and microbiologically. This study aims to determine the best concentration of date palm juice on date milk products with the lowest number of bacteria and total yeast and the highest antioxidant activity. This research was conducted in January 2023 at the Laboratory of Animal Product Processing Technology, Padjadjaran University, Sumedang. The study was conducted experimentally with a completely randomized design (CRD) using 3 treatments and 6 replications with the percentage of date juices consisting of P1 (10%), P2 (20%) and P3 (30%). The research data were analyzed using analysis of variance and Duncan's multiple range test for the parameters of the number of bacteria, total yeast and antioxidant activity. The results showed that the addition of 30% date palm juice had the best effect on the number of bacteria and total yeast, and antioxidant activity. The best addition of date palm juice is at a concentration of 10% with total bacteria 4,54× 10 4 total yeast 3,25× 10 5 dan antioxidant activity 242,63 ppm.

Impact of Using Date Juice as a Carbon Source on Curdlan Produced by a Local Isolate of Agrobacterium leguminum

Agrobacterium species are responsible for the production of the polysaccharide known as curdlan. The curdlan was produced from 10 isolates that were collected from a variety of local sources, including as agricultural soils, root nodules, and plant roots. The isolates were identified by examinations using morphological, microscopic, and biochemical tests. After testing the isolates to see which ones could produce the most curdlan, the A2 isolate finally emerged with a production capacity of 29.2 g.L-1. According to the findings, the production of curdlan was increased using the modified medium that contained date juice at a concentration of 26.4 mL.100 mL-1 of the production medium. The resultant yield was 30.7 g.L-1, which was the highest possible yield. The identification of curdlan was validated by the utilization of FTIR, NMR, and HPLC techniques. The modified medium had the capability of being utilized in the production of curdlan from agricultural waste products.

DAMPAK PEMBERIAN KURMA SEGAR (PHOENIX DACTYLIFERA) TERHADAP KADAR HEMOGLOBIN IBU NIFAS

The maternal Death Rate is one marker to see the outcome of maternal well-being endeavors. Bleeding is a factor in maternal mortality. Anemia in pregnant women can result in bleeding during childbirth. Anemia during pregnancy and blood loss during childbirth influence iron deficiency anemia during the puerperium. The study's objective was to ascertain whether giving birth to mothers who had recently given birth increased their levels of hemoglobin (Hb). Pre-experimental research employs pretest and posttest designs for a single group. The review was conducted between June and July 2022. Purposive sampling was used to select 17 respondents for this study's sample. An observation sheet for the hemoglobin level was used in the research instrument. Analysis of data with and without bivariates According to the univariate results, up to 13 participants had generally low hemoglobin levels before the administration of date juice, i.e., 76.5%. A p-value of 0.002 was reported for bivariate results using the Wilcoxon rank sum test. This suggests that date juice for women after childbirth increases hemoglobin (Hb) levels. It is believed that in the future, after childbirth, women can eat dates to increase the level of hemoglobin (hemoglobin).

The efficiency of natural plant extracts in improving storage stability, antioxidant activity, sensory evaluation, and physicochemical properties of date juice-based energy drink

Energy drinks (EDs) are a type of sweetened and non-alcoholic beverage with high content of caffeine. EDs were prepared from date juice enriched with different concentrations of ginger rhizomes extract, moringa leaf extract, and caffeine. Physicochemical properties (pH, TSS, and color parameters), total phenolic content (TPC), antioxidant activity, microbiological quality, and sensory characteristics were evaluated for freshly prepared EDs and during storage. The results showed that freshly prepared EDs from date juice and natural extracts revealed lower pH, higher TSS, and lower color parameters than the control. The inclusion of date juice and natural extracts improved the TPC, antioxidant activity, and microbiological quality of freshly prepared EDs. Storage studies exhibited that EDs containing date juice and natural extracts were more stable during storage in terms of all quality parameters estimated. However, the ED made from date juice, ginger extract, moringa extract, and caffeine was the best in terms of all parameters evaluated with higher stability during 3 months of storage at room temperature. In general, by date juice and natural plant extracts addition, a desirable ED can be prepared.

Characterization of Red Beans Yogurt (Phaseolus vulgaris L) with addition of dates (Phoenix dactylifera)

Yogurt is one of the probiotic products that is commonly consumed and widely developed across the world. This experiment aims to determine the effects of red beans, dates, and starter culture addition on a certain ratio of full cream milk powder and characterized by Indonesian National Standard also known as SNI number 2981 :2009. This experiment was conducted with the ratio of red beans to dates (v/v) were 40:60, 50:50, and 60:50 and the starter cultures (%v/v) were 5, 15, and 25. This experiment method consisted of making red beans juice, dates juice and fermentation. The results of the experiment showed that the protein content (%) of the ratio of red beans to dates (v/v) and starter cultures (%v/v) were 40:60 and 5, 50:50 and 5,60:40 and 5; 40:60 and 15, 50:50 and 15, 60:40 and 15; 40:60 and 25; 50:50 and 25, 60:40 and 25 were 3.455, 3.63, 3.335, 2.805, 2.965, 2.915, 2.305, 3.10, and 3.15. While the fat content (%) were 2.22, 2.015, 1.55, 1.58, 1.515, 1.28, 1.27, 2.20, and 1.655; and the ash content (%) were 0.795, 0.88, 0.855, 0.835, 0.855, 0.91, 0.78, 0.82, and 0.89. The protein content that was not in accordance with the SNI was only found in yogurt with a ratio of red beans to dates 60:40 (v/v) and starter cultures of 5 (%v/v). Yogurt made from red beans, dates, and addition of full cream milk powder has the potential to become a healthy drink with a new taste.