Nutritious Drink Research Articles

The Effect of Powder Form and Sample Weight on the Acceptability of Yellow Melinjo (Gnetum gnemon L.) Peel Tea

Tea is one of the nutritious drinks that are popular with the Indonesian people. Recently, researchers have developed various new types of tea beyond the traditional tea plant (Camelia sinensis). One potential ingredient for tea development is melinjo peel, particularly the yellow melinjo peel, due to its strong antioxidant activity and superior α-glucosidase inhibitory activity. This study aims to investigate the influence of the powder form and sample weight on the acceptability of yellow melinjo (Gnetum gnemon L.) peel tea. The research employed an experimental method with a factorial completely randomized design (CRD) involving two factors. The first factor was the powder form of the tea (fine, semi-fine, and coarse), and the second factor was the sample weight (2.5 grams, 3 grams, and 5 grams). A hedonic test was conducted to assess the acceptability of yellow melinjo peel tea, involving 40 semi-trained panelists using a scale from 1 to 7 (strongly dislike to very much like). Data were analized using IBM SPSS 25.0 Statistics for Windows, with Kruskal-Wallis and Mann-Whitney tests at a significance level of P < 0.05. The results showed that both the powder form and sample weight of yellow melinjo peel tea significantly affected (P<0.05) taste, aroma, clarity, intensity, astringency, flavor, and overall acceptability, but did not significantly affect (P > 0.05) color and taste intensity. The most preferred formulation by panelists was yellow melinjo peel tea with a sample weight of 2.5 grams and a fine powder form, with an average score of 4.23 (like slightly).

Effect of gum Arabic coating on release behavior of curcumin-loaded kafirin and zein composite nanoparticles

Prolamins extracted from cereal crops have shown promise as delivery vessels for hydrophobic bioactives. Kafirin, the main prolamin in sorghum, is more hydrophobic than its better known relative, zein, which makes kafirin an interesting candidate for encapsulation applications. Our aim was to find effective ways to fabricate kafirin-based nanoparticles with excellent encapsulation and release properties in simulated gastrointestinal fluids. We introduced gum Arabic (GA), a food-grade polysaccharide to stabilize kafirin by collectively forming nanoparticles. We measured encapsulation and release properties of the resulting nanoparticles using curcumin as a model drug, and compared them to zein-based nanoparticles. Electrostatic, hydrogen bonding and hydrophobic interactions drove the formation of curcumin-loaded GA-kafirin and GA-zein nanoparticles. The presence of GA coating improved encapsulation efficiency and pH stability of curcumin-loaded nanoparticles over a wide pH range of 3–8, and markedly slowed down curcumin release in simulated gastrointestinal fluids, especially for kafirin nanoparticles compared to zein-based ones. Regarding the release mechanism, binding forces between kafirin and curcumin played a more significant role in the slow-release rate in gastric fluid compared to the digestibility resistance characteristics of zein. These results indicate that GA-coated kafirin nanoparticles can significantly improve the bioavailability of hydrophobic nutrient molecules, such as curcumin. Our results provide a foundation for their application in sustained-release delivery systems and nutritious drinks, thereby expanding the range of prolamin species for encapsulation applications.

Synbiotic Nutritious Drink: Potential and Safety Evaluation

Synbiotic Nutritious Drink: Potential and Safety Evaluation

Berry beverages: From bioactives to antidiabetes properties and beverage processing technology

AbstractBeverages with nutritional functional properties constitute one of the fastest‐growing segments in the food industry. Beverages produced with berries as raw materials, owing to their richness in various beneficial substances (such as fiber, vitamins, minerals, and bioactive phytochemicals), have emerged as integral components of nutritional functional beverages. In this review, we summarize the bioactive polyphenols present in berry beverages and discuss the potential properties of berries from an antidiabetic perspective. The application and impact of new technologies in the processing and production of berry beverages are also explored. Additionally, the review addresses the challenges and prospects faced by industrial development in berry beverage production. Our objective is to provide valuable information for food researchers and the berry beverage production industry, facilitating the production of highly nutritious drinks that appeal to consumers.

Counseling on making dragon fruit skin ginger powder drink 'JAKUNA'

Dragon fruit skin ginger powder drink is a nutritious beverage that combines the health benefits of ginger and dragon fruit. This blend results in a drink packed with antioxidants, vitamins, and other essential nutrients. Ginger is renowned for its anti-inflammatory properties and immune-boosting effects, while dragon fruit is rich in vitamin C, fiber, and antioxidant compounds. The objective of this initiative is to promote the utilization of red ginger and dragon fruit peel in creating processed healthy beverages. It aims to enhance community knowledge and skills in transforming ginger and dragon fruit peel into nutritious drinks, as well as to create entrepreneurial opportunities within the community. The approach involves providing counseling sessions. As a result of this activity, there has been an emergence of ideas and motivation in producing JAKUNA instant powder drinks, following increased training subsequent to counseling on the production of such beverages.

Pro-biotification of Underutilized Manila Tamarind Pulverized Seed Blended with Muskmelon

Probiotics are live microorganisms that offer health benefits to consumers by improving their intestinal microflora balance. The word ‘probiotics’ is derived from the Greek term ‘pro’ and ‘biotic’ that means ‘for life’. Many dairy products and fruit pulp juices are added with probiotic flora. Many juices are also prepared using nutraceutically rich fruit seeds. Pitchellobium dulce seeds are rich in saponins, steroids, glycosides, lipids, phospholipids, polysaccharides, and glycolipids. It has anti-oxidant activity, anti-ulcer activity, free radical scavenging activity, anti-fungal activity, and anti-diabetic activity. In the present work, the probiotic juice was prepared using Pitchellobium dulce seed powder, muskmelon fruit pulp, and two Lactic acid bacteria (Lactococcus lactis and Lactobacillus acidophilus). The final product was evaluated for Colony Forming Unit (CFU), pH, sterility, taste, color, flavor, and texture. It was found that the shelf life of the juice at 40C is 3 months. It has shown that its direct consumption helps in reducing gastric ulcers and other gut-related problems, and if the extract is introduced into the nostril, it will reduce chest congestion. People who are allergic or intolerant to milk-based products can also drink the juice. This study aims to serve a delicious and nutritious drink to promote better health and nutrition for the population.

NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage

Fermented milk (laban) with added date syrup can be an excellent candidate for a nutritious drink. Modeling with quality index (Qi) can assist in assessing the quality of the drink’s physiochemical properties. The properties of the laban drink fortified with date syrup were measured and modeled with Qi during shelf life (7 days), and then analyzed with near-infrared spectra (NIR). The aim of this study was to develop a quality index model for the laban drink properties (objective and sensory assessments) and then to predict Qi with a non-destructive measurement of NIR (with partial least-square regression (PLSR) and artificial neural network (ANN) analysis). The results revealed that the developed Qi fits well with measured laban drink properties (viscosity, color, total soluble solids, pH, and sensory assessments during the shelf-life period with R2 = 0.977). The NIR spectrum was efficient to estimate the quality index of the fortified laban drink. It was found that ANN is more appropriate than the PLSR model in estimating the Qi of the Laban drink during cold storage. Thus, non-destructive NIR can predict Qi and can be utilized with great success in the whole chain of production, processing, transportation, storage, and retail market to check the “quality” and “shelf life” of the product.

The The Effect of MRD (Milk of Red Rice and Dates) Composition on the Degradation Stability of Milk Dyes and The Content of Milk Microbial Contamination

Milk is a nutritious drink that contains nutrients and vitamins needed by the body. In this study, a variant of the composition of red rice with Sukari dates and tested to obtain the best level of milk stability in the form of MRD. The composition of MRD was varied, namely MRD type I and MRD type II. The method used in this research is the analysis of milk dye degradation, milk stability analysis, microbial contamination analysis, and organoleptic testing. The results of the research on the degradation of milk dyes showed that both types of milk were in 2nd order with the reaction rate constant for type I MRD being 0.0582 and MRD type II was 0.0181. The level of stability of milk from MRD type I is 2nd order with a rate constant of 0.0953 and MRD type II is 1st order with a rate constant of 0.0998. For the microbial contamination assay showed that the microbial contamination test, showed that the two types of MRD, namely MRD type I and MRD type II were still within the safe limits and did not exceed the safe limits required by the SNI 7388:2009. The results of the hedonic test showed that the MRD type II was more favored by the respondents than the MRD type I.

Kontrol Suhu Menggunakan Metode PI (Proportional-Integral) Untuk Proses Perebusan Pada Alat Pembuatan Jamu Kunyit Asam

Turmeric and tamarind herbal medicine is a traditional drink made from two different types of species, namely turmeric and tamarind. These two spices, but also processed into nutritious drinks. One of the benefits of this herbal medicine is to increase the body’s immunity. In the situation of the covid-19 pandemic, enthusiasts of the turmeric and tamarind herbal medicine are increasing, it is necessary to pay attention to the optimum quality of the product. The quality of the turmeric and tamarind herbal medicine can be seen from the boiling process. A good boiling process at a temperature of 60 o -90 o C to maintain the vitamin C content in turmeric, so it is necessary to control the temperature to maintain a stable boiling temperature. The control method used in this study is the PI control method to control the actuator in the form of a servo motor. In this manufacture, Arduino Uno is used as a microcontroller with DS18B20 input as a temperature sensor. By using the PI control method, the control parameters obtained by the Ziegler Nichols method with values of Kp= 12.2, Ki=0.04 and Kd=0. From the results of system testing on the PI controller application using the Ziegler Nichols method, the value (Tr) = 36 minutes, (Tp) = 31 minutes, (Ts) = 45 minutes, steady state = 0.2%, (Po) = 0, 41%

A concise review on oil extraction methods, nutritional and therapeutic role of coconut products.

The coconut palm belongs to the Arecaceae family, which is distinct from other fruits, known for its versatility. Fresh coconut products are valuable for many food preparations owing to their nutritional and flavour properties. For example, tender coconut yields coconut water, a refreshing nutritious drink that provides good nutrients including electrolytes and other interesting compounds. The mature coconut meat which is rich in fat and protein, aids in coconut milk extraction and is a major component in the wet and dry process of oil extraction. Coconut milk has market potential owing to its increasing applications in food and beverage industries. Coconut is also known for its by-product namely coconut flour, which is rich in protein and dietary fiber, could be used in the preparation of functional foods. The different methods involved in the oil extraction process which helps in more efficient oil recovery were discussed briefly. The nutritional health-promoting functional role of coconut water and virgin coconut oil is highlighted in review paper.

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage.

This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.

Identifikasi Bakteri Escherichia coli Susu Kedelai Murni di Pasar Jodoh Kota Batam

Pure soy milk is a highly nutritious drink; in general, pure soy milk contains excellent content for the body in the form of protein, iron, phosphorus, carbohydrates, fat, provitamin A and B vitamins. Causing pure soy milk to contain or be contaminated with microorganisms. one of the microorganisms found in drinks or water is the Coliform bacteria. An example of Coliform bacteria is Escherichia coli. Escherichia coli is a bacterium that lives in the human intestine; these bacteria live as normal flora or can be called a collection of microorganisms, naturally present in normal and healthy human bodies. The research objective was to determine the presence or absence of Escherichia coli in pure soy milk sold in Jodoh Market, Batam City. This study uses the Most Probable Number (MPN) method. The results of the study on 10 samples of pure soy milk A, B, C, D, E, F, G, H, I, J and 2 samples of soy milk branded K, and L contained coliform bacteria, and there were 6 Escherichia coli bacteria in soy milk samples. Pure A, B, C, D, G, and on samples of soy milk branded K. The results of the examination of 12 samples of soy milk were found not to meet the requirements of the Indonesian National Standard (INS 01 – 3830 – 1995).

LOCAL HERBAL UTILITY IN SUPPORTING SOME PEOPLE HEALTH SUSTAINABILITY

The efficacy of noni juice (Morinda citrifolia L) for health is very diverse, and has been known for thousands of years. Noni fresh juice contains a relatively high concentration of vitamin C (ascorbic acid) and scopoletin which is known as an important antioxidant and a herbal compound having multy efficasies for health, repectively. Recently, many processed juice products have been widely offered in Indonesia either as medical products or nutritious drinks in liquid and solid forms stored at cold or room temperature for a relatively long period of time, however no one of these products could show the amount of active compound after storage. Vitamin C and scopoletin in noni juice could be changed during storage. This study was aimed at investigating the effects of storage temperature and time on the vitamin C and scopoletin concentration of noni juice. It was conducted at Food Laboratory, AKA Polytechnic Bogor, Indonesia, and the noni juice investigated was packed in plastic containers/cups and stored either at room temperature of 28 oC or in a refrigerator having a temperature of 6oC. The investigation was carried out for 3 (three) parameters i.e pH, vitamin C and scopoletin contents. From data obtained, it can be concluded that there were a decrease of scopoletin and vitamin C concentration remarkably, while pH value was relatively stable (between 4.5 to 6.2) during storage of noni juice, either at room temperature or cold temperature. However, there was still a remarkable amount of scopoletin concentration after 10 weeks of storage (14.21 mg/ liter), that was more than 50 percent of its origin (26,93 mg/liter), fresh noni juice, contrarily vitamin C was almost no more available in the juice after 4 weeks of storage either at room temperature or cold temperature. This vitamin C might not decrease only as a result of oxidation but mostly also because of its proton release and develop a buffer solution, as indicated by the pH stability during storage.

Efforts to increase public awareness and resilience during the Covid-19 pandemic in Dringu District, Probolinggo

The effects of the Covid-19 pandemic are quite large for the people in Dringu District, Probolinggo. The region holds the record for the highest number of positive patients and deaths. Service activities through thematic KKN are intended to contribute educating and empowering the community to reduce the transmission of the Covid-19 virus and increase the economic resilience of SMEs during the pandemic. Some of the efforts carried out are socializing the dangers of Covid-19 through banners and pamphlets, distributing masks, distributing hand sanitizers, spraying disinfectants and distributing nutritious drinks to increase immunity. Meanwhile, SME development is carried out to improve product branding, marketing through the marketplace and social media, and administering business permits.

Effect of comparison of roselle flower petals extract with passion fruit juice and konjac flour concentration on the quality of jelly drinks

Jelly drinks are practical and nutritious drinks. The use of roselle flower petals extract, passion fruit juice, and konjac flour in jelly drinks serves to increase the nutritional content of jelly drinks. This research was conducted to determine the effect of the ratio of roselle flower petals extract with passion fruit juice and konjac flour concentration used on chemical properties and organoleptic quality of jelly drinks. The results showed that the ratio of roselle flower petals extract to passion fruit juice had a very significant effect on pH, total acid, vitamin C levels, colour (°Hue), colour organoleptic values, aroma organoleptic values, and flavour organoleptic values. Konjac flour concentration had a very significant effect on total acid, vitamin C levels, and total dissolved solids. The interaction effect of the ratio of roselle flower petals extract with passion fruit juice and konjac flour concentration had a very significant effect on total acid and vitamin C levels. The ratio of roselle flower petals extract and passion fruit juice 80%: 20% and konjac flour concentration of 1.8% produced the best quality jelly drink.

The study of spectral uv-vis on coconut water as flour solvent of soybean, black rice and red rice

Coconut water (CW) is a nutritious drink containing highly complex components. Therefore, CW has an interesting unique physicochemical nature to investigate. This study aims to know the UV-Vis spectra of CW as flour solvent of soybean, black rice, and red rice. Each flour was homogenized with ratio of 1:10 (w/v) in fresh CW (f-CW) or heated-CW at 50°C (h-CW). The homogenized flour was centrifuged at 4500 rpm, 4°C, for 5 minutes. The supernatant was analyzed based on UV-vis spectra, pH, and turbidity. Flour that dissolved in CW shows peaks only in the UV spectrum, whereas the flour dissolved in water shows peaks in the UV-vis spectrum. Generally, flour component more dissolves in the CW than in the water. Turbidity value of flour dissolved in the CW lower than those dissolved in the water. The flour dissolved in the CW slightly acid than in the water. The flour dissolved in h-CW shows a slight decrease in absorbance value compared to the f-CW, meanwhile, flour dissolved in water generally have relatively the same spectrum profile.

The Edge as The Choice (A Case Study of Jamu Sellers in Three Traditional Markets, Yogyakarta City)

The utilization of plants in the health sector has actually been as long as human civilization. This can be seen in jamu as a health care option, which is still in great demand at this time. Over the years, jamu is often identified as a nutritious drink for the lower middle class, but this does not apply to jamu in traditional markets, in Yogyakarta City. The community with various backgrounds also consume jamu. This study aims to find out the reasons behind the choice of Javanese jamu as a health care option in the midst of the modernization of the medical world in Yogyakarta City. This study was conducted in three traditional markets in Yogyakarta City, namely Kranggan Market, Demangan Market, and Prawirotaman Market. This research is a qualitative research with data collection using participatory observation techniques, semi-structured interviews, and literature review. The findings of this research are that jamu, which is considered edge by some, is actually an option for certain parties. Jamu as the center and the edge really depends on the point of view used to see it. The choice of jamu is basically a consumer's self-belief and readiness to change behavior in determining health care choices.

Feeding Pattern Followed by Hospitals for Patients with Dengue Fever: An Observational Study

Background: Dengue is an acute viral infection and occurs in three different conditions- Dengue fever (DF),dengue hemorrhagic fever (DHF) and dengue shock syndrome. Supportive and symptomatic treatment isindicated during infection, however less is known about feeding care obligatory in its management.Objective: it was aimed to study feeding care offered to DF patients admitted to hospitals.Materials and Method: An observational study was conducted on 48 patients (16 children and 32 adults)diagnosed for dengue fever and admitted to hospital (3 -government and 2-private hospitals were included)during the months of January to May. Details regarding medical symptoms, body temperature, state ofconsciousness, food tolerance and food intake from day 1 to day 5 was obtained. Oral intake of water andIV infused were recorded.Results: Relationship existed between symptoms, state of consciousness and tolerance to food and water;accordingly patients were classified as seriously sick, moderately sick and mildly sick. Patients with bodytemperature ?102°F, abdomen pain, hepatomegaly and dehydration was associated with food intolerance andnon-responsiveness (seriously sick), they took significantly longer time to develop food tolerance comparedto their counterpart with less serious conditions (p ? 0.0001). Severity of sickness affected hospital stay,severely sick patients stayed longer as compared to the mildly sick (children 4.67±0.94 vs 4±0; adults6.43±3.16 vs 3.67± 1.11 days).Majority of adults (71.9%) and children (56.3%) received normal diet. Energy and protein intake of patients(adults and children) in all the three groups were markedly lower than the RDA. Energy intake increasedsignificantly from 1st to 5th day in all three groups. Differences in energy intake (adults-5.0±2.6 Kcals to18.0±6.5 and children 10.0±3.8 - 29.0±6.8 Kcal/kg/day) was extremely significant (p? 0.001) among severelysick compared to the moderately (adults 11.0±1.6- 17.0±4.9 and children 20.0±2.9- 23.0±6.9 Kcal/kg/day)and mildly sick patients (adults 17.0±2.1- 21.0±3.8 and children 38.0±7.8- 39.0±5.7 Kcal/kg/day). Proteinintake among both adults and children was very low. All patients regardless of the conditions received IVfluids at time of hospital admission. Severely sick received higher volumes of IV infusions and less quantityof oral fluids compared to the moderate and mildly sick. With improvement in conditions, it crisscrossedwith reduced IV infusions and increased oral intakes. Each patient had different fluid needs and varied eachday.Conclusion: Presently, diet management ofDF patient is less judicious. In view of poortolerance and unconsciousness that prevail,food selection should be carefully managed.Easily digestible and nutritious drinks suchas fruits juices and soups should be included to complement for improving electrolytedisturbance and dehydration. Data base shouldbe developed about feeding requirements forDF patients.

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

ABSTRACT The aim was to develop nutritious drinks using date nectar with the two most popular Saudi date cultivars (Khalas and Sukkari) and spirulina at different substitution rates. The date puree was prepared with different concentrations of pectin enzymes. The approximate composition, microbiological quality, sugars, vitamins, and minerals of date puree and spirulina, as well as the contaminants, physical properties, fatty acids, and phytopigments of spirulina were evaluated. Chemical composition and sensory properties of the developed date drinks were also assessed. The results showed that spirulina is safe, free from contaminants and heavy metals, and appeared to contain appreciable amounts of essential fatty acids, amino acids, vitamins, minerals, and phytopigments. The microbiological loads of date puree and spirulina were very low, and there were no pathogenic microbes were found. Spirulina contained higher amounts of total solids, ash, protein, minerals, fiber, fat, and vitamins, than date puree, indicating its suitability as a rich source of nutrients for food fortification. In both date types, treatment of puree with 400 ppm enzyme yielded nectar with higher scores in all sensory attributes, indicating that this is a suitable concentration to yield acceptable juice amounts. The substitution of date nectar with 10% spirulina gave the highest scores for sensory attributes; consequently, this concentration was used for the formulation of functional nectar from date nectar and spirulina. Incorporation of 10% spirulina in date nectars showed a significant increase in the contents of total solids, protein, essential amino acids, ash, fat, sugars, carotenoids, and chlorophyll in the date nectars, thereby improving its nutritional and health properties.

Upaya Pencegahan Covid-19 Melalui Pembagian Masker Serta Minuman Bergizi Kepada Masyarakat Banjarbaru dan Martapura

COVID-19 cases in Indonesia are increasing as of April 10, reaching 3512 people who have been declared infected with COVID-19, with a death toll of 306 people (8.71%). One of the prevention efforts is to use mask and hand sanitizer and increase immunity status through consumption of nutritious food and drinks. Prevention efforts will work well if we invite the public to participate actively, one of which is the Khosya Berbagi community in Banjarbaru.This activity aims to distribute masks, hand sanitizers and nutritious drinks to the people of Banjarbaru and Martapura, especially those who are vulnerable and have a high risk of being infected with COVID-19. The methods used include identifying people who are prone to infection and have a high risk of infection, making mask, COVID-19 prevention stickers, packaging mask and nutritious drinks, namely honey and milk, followed by distributing gifts to the community. This activity has succeeded in distributing 500 packages consisting of cloth mask, nutritious drinks and hand sanitizer to small traders, pedicab drivers, motorcycle taxi drivers, and road cleaners in Banjarbaru and Martapura. This parcel is also equipped with stickers on efforts to prevent COVID-19. It is hoped that this activity can help people protect themselves from COVID-19.