Organoleptic Results Research Articles

FORMULASI DAN UJI FISIK SALEP KOMBINASI EKSTRAK PUTRI MALU (Mimosa Pudica) DAN DAUN JARAK PAGAR (Jatropha Curcas)

Indonesia is a tropical country that has the potential to experience skin diseases. The development of drugs from natural ingredients can be used to treat skin diseases. One of the appropriate pharmaceutical preparations for treating skin infections is ointment. Putri Malu (Mimosa Pudica) and Jatropha Leaves (Jatropha Cuscas) are plants that contain flavonoids, alkaloids, saponins, tannins and phenols which have the potential to inhibit bacterial growth. The aim of this research is to formulate an ointment preparation from the extract of putrimalu (mimosa pudica) and jatropha curcas leaves (jatropha curcas) which meets the requirements of an ointment preparation by means of a physical test of the ointment. This type of research was experimental, which was carried out by making 3 ointment formulations combining Putri Malu and Jatropha leaves using the ointment base Vasellin Album and Adeps Lanae. Physically tested ointment preparations include organoleptic tests, homogeneity tests, pH tests, viscosity tests, spreadability tests, and adhesiveness tests. Based on testing of a combination of ointment preparations from the extract of putrimalu (mimosa pudica) and jatropha leaves (jatrooha cuscas) with a base of vasellin album and adeps lanae, the organoleptic results were blackish brown, distinctive odor, semi-solid consistency, homogeneous ointment with a Ph value of 5 and viscosity test. adhesion and spreading power in accordance with ointment preparation standards. The best formulation of the ointment combination of the extract of the mollusk (mimosa pudica) and jatropha curcas (jatropha cusrcas) leaves is formulation 2 with a ratio of (2:2).

Analisis Kadar Zat Warna Tartrazin pada Makanan dan Minuman dengan Metode Spektrofotometri UV-Vis

Tartrazine is a yellow dye that is included in synthetic dyes. Tartrazine is used to give a yellow color to the product so that it looks attractive. The maximum limit of tartrazine addition set by the Indonesian government is no more than 100 mg / Kg for food and 70 mg / Kg for soft drinks. This study aims to determine the content of tartrazine dye in food and beverage samples. Identification of tartrazine content was carried out qualitatively and quantitatively on 6 samples. The test results were analyzed using One Way-ANOVA. Qualitative identification was carried out by organoleptic testing, dye testing and testing with Thin Layer Chromatography (TLC). The organoleptic results on the 6 samples produced a yellow color with an average sweet fruit aroma. The color test results showed a reddish brown color. In the TLC test with n-butanol eluent: glacial acetic acid: Water (2:2:1) showed the presence of Rf close to standard tartrazine, this was also supported by the presence of a reddish brown mark after being sprayed with FeSO4 spot detector. Quantitative identification with UV-Vis Spectrophotometry produced a maximum wavelength of tartrazine at 427 nm with an average level in sample A of 23.61 mg/Kg, sample B 30.89 mg/Kg, sample C 0.63 mg/Kg, sample D 0.053 mg/Kg, sample E 12.46 mg/Kg and sample F 5.432 mg/Kg. The results of the study showed the presence of tartrazine content in all samples and entered the safe level category according to the specified limits. Data analysis provided significant differences in levels in each sample studied with a value of ? 0.05.

Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot)

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.

Physicochemical and organoleptic characteristics of chicken sausage using red sorghum flour (Sorghum bicolor) as filler

Abstract This study aims to determine the effect of using sorghum flour as a filling material in sausages on physicochemical and organoleptic properties. This study used the complete randomized design (CRD) method with 7 treatments (H0: tapioca flour, H1: sorghum flour without treatment, H2: sorghum flour soaked overnight, H3: germinated sorghum flour for 1 day, H4: germinated sorghum flour for 2 days, H5: germinated sorghum flour for 3 days and H6: germinated sorghum flour for 4 days with 3 replications. The physicochemical properties’ data were analyzed using ANOVA and it was continued with Duncan Multiple Range Test (DMRT) analysis at α = 5%, while the sensory evaluation data were analyzed using Microsoft Excel 2021 and displayed as a spider chart. Based on the results of the research, sausage H3 has the best value in cooking loss, and chemical properties except for fat content, and sensory evaluation. The values include cooking loss of 2.20%, moisture content of 62.34%, ash content of 2.60%, and protein content of 17.59%, while the lowest fat content is in H0 with a value of 5.31%. Using sorghum flour as a filler in sausages also gave the sausages a natural color and decreased the texture value when compared to sausages using tapioca flour. Based on the organoleptic results, in general, panelists liked the research sausages, both the use of tapioca flour and sorghum flour with various treatments, with an average score of 4 (like), but there was only 1 treatment H5 / third days of germinating sorghum flour which had a score of 3.1 (somewhat like).

Innovative Technology for the Production of Gluten-free Food Products of a New Generation

Background:: The global market for gluten-free food products is constantly growing. Consumers are increasingly choosing a gluten-free diet voluntarily or due to gluten intolerance (celiac disease). Objective:: The purpose of the research is scientific substantiation of the technology and recipe of gluten-free bakery products and determination of the optimal ratio of corn and rice flour in the production technology. Methods:: The work used general scientific research methods, analysis of literary sources, analysis of patent and technical literature, and comparative analytical and laboratory analyses. Results:: Research results have shown that replacing wheat flour with a high gluten content in the recipe for gluten-free, namely corn and rice flour, allows obtaining high quality indicators. On the basis of the conducted organoleptic tests, it was established that according to the results of the total indicators of the organoleptic evaluation, experimental sample 3, with a ratio of corn and rice flour of 80:20, has the same average score as the control sample. The analysis of physico-chemical quality indicators confirmed the organoleptic results of the research. It was established that the ratio of corn and rice flour is the most rational (experiment 3). An increase in the amount of rice flour leads to an increase in the porosity of gluten-free bakery products. Thus, in test sample 3 compared to test sample 1, the value of this indicator increased by 7%, which can be explained by a favorable nutrient environment for yeast cells due to additional water-soluble proteins and sugars present in rice flour, which is confirmed by previous studies. The acidity of gluten-free bakery products of experiment 3 also increased compared to the control sample by 0.5 degrees, which is explained by the positive effect of increasing the dosage of rice flour on the development of yeast cells in the dough. After characterizing the moisture content of the pulp after 48 hours of storage, it should be noted that increasing the amount of rice flour allows you to preserve more moisture in the finished product by an average of 1-2%. In our opinion, this is due to the fact that when rice flour is added, an additional amount of insoluble fibers is added, which by their structure have the ability to bind free moisture, which is retained by them more firmly, and when baking, a larger amount of moisture remains in the product of moisture, which is confirmed by previous studies of gluten-free raw materials. Therefore, test sample 3 with a ratio of corn and rice flour of 80:20 is recommended for the production of new-generation food products for certain groups of the population who choose a gluten-free diet by their own choice or due to gluten intolerance, namely celiac disease. Conclusion:: The rational ratio of corn and rice flour was determined, taking into account the physicochemical properties and organoleptic indicators of the quality of finished gluten-free bakery products. It was established that the rational ratio of corn and rice is 80:20 - experiment 3. This proportion ensures proper physico-chemical indicators and high organoleptic indicators of finished gluten-free bakery products. It was established that the manufactured gluten-free bakery products exceed the control sample in terms of physico-chemical parameters, namely, porosity, acidity, dimensional stability, and moisture content of the crumb.

Study of the millennial generation’s preferences for the development of local food products processed by sago noodles

Abstract Preference is one part of consumer response in determining the choice of product to be used. This study aims to determine millennials’ preferences for processed sago noodle products using natural colors from dragon fruit, turmeric, and moringa leaves. The research method uses quantitative descriptive analysis data. Data was collected using questionnaires. The data observed in this study are the characteristics of respondents, color, aroma, taste, and texture of sago noodles. The collected data was analyzed descriptively and through chi-square analysis. The results showed the response of the millennial generation in taking part in trials of processed sago products is very high. This is proven by the willingness of 72% of respondents in the age range of 19 – 24 years, included in the millennial generation category, and only 4% of respondents who are in the age range of more than 50 years. As many as 44% of respondents had consumed processed sago bagea (traditional cake), followed by 36% kapurung (traditional food), 4% sago meatballs, and 4% sago noodles. Processed sago products are no longer foreign to the millennial generation. Only 4% of respondents had ever consumed sago noodles because sago noodles are a new food in South Sulawesi. The millennial generation’s preference for developing local food products processed from sago is very high, both newly developed products such as sago noodles, and old processed products such as bagea, kapurung and sago meatballs. From the organoleptic results of sago noodles from several treatments with the addition of natural coloring, it is known that sago noodles using coloring from dragon fruit extract are the most preferred, followed by real sago noodles, then sago noodles using turmeric coloring and finally sago noodles using colouring from moringa leaf extract.

Sensory Response of Durian Lai Tempoyak and Its Potential as A Functional Food

Tempoyak, a fermented food made from durian, is a popular seasoning in Malay communities in Malaysia and Indonesia. Produced using low-quality durian, it serves as an alternative to prevent spoilage. Tempoyak has functional benefits as it contains lactic acid bacteria (LAB), a probiotic providing digestive health benefits. Research on East Kalimantan's durian lai explores its potential for tempoyak production. The study, utilizing a Completely Randomized Design, examined salt concentrations and fermentation times. Optimal quality was achieved with a 5% salt concentration and a 7-day fermentation period, yielding favorable organoleptic results, with "liked" ratings for color and texture, and "somewhat liked" for aroma and taste. The hedonic quality included an orange-yellow color, sour aroma, salty taste, and soft texture. The total LAB reached 4.1 x 108 CFU/g, meeting probiotic criteria, with a pH of 3.85.

Formulation of Body Lotion with Sucrose Ester Emulsifier

Abstract Sucrose ester is synthesized from palm fatty acid methyl ester and sucrose using a base catalyst. Emulsifiers that replace palm oil with sucrose esters are biodegradable and potentially non-toxic to the skin. The efficiency of sucrose ester production was obtained by using water as a solvent for sucrose, with a mass ratio of 3:5 for water and sucrose. Dilution of sucrose with water reduces caramelization during reaction. Based on laboratory research, sucrose ester has good emulsion stability from sucrose myristate ester, sucrose palmitate ester, and sucrose laurate ester. The design used a random block design with three levels of variation in sucrose ester concentration, namely 2%, 6%, and 10%. Based on ANOVA, there is a very significant effect between variations in concentration on specific gravity, pH, viscosity and surface tension. Verification tests were carried out on consumer references in the form of organoleptic tests on 35 respondents. Then, microbial tests are carried out based on Indonesian National Standards, namely the maximum number of total plates (10−2 colonies), negative tests for fungi, Staphylococcus aureus, Pseudomonas aeruginosa, and Coliform (maximum 3). Determining the best combination uses the Composite Performance Index (CPI) and Analytical Hierarchy Process (AHP). Based on organoleptic tests, the best sample is 10% myristate. The analysis of organoleptic results is consistent with the analysis of laboratory results which states that the lotion sample made from 10% sucrose myristate ester is the best sample. The best lotion samples have good emulsion stability and are not contaminated by microbes.

The Effect of Curdlan Hydrocolloid on The Characteristics and Sensory of Non-Gluten Noodles

This study aims to determine the effect of the addition of curdlan hydrocolloid on the texture of non-gluten noodles. This research was conducted with 10 treatments (sorghum flour + 0.1% curdlan, sorghum flour + 0.3% curdlan, sorghum flour + 0.6% curdlan, mocaf flour + 0.1% curdlan, mocaf flour + 0.3% curdlan, mocaf flour + 0.6% curdlan, purple taro flour + 0.1% curdlan, purple taro flour + 0.3% curdlan, purple taro flour + 0.6% curdlan, wheat flour + 0% curdlan). Observational data were processed using Two-Way ANOVA, One-Way ANOVA, and Independent T-test. The results showed that the addition of curdlan hydrocolloid and type of flour used had an effect on elongation, rehydration capacity, water holding capacity, carbohydrate content, protein, fiber, and organoleptic results in taste, aroma, color, texture, and overall panelist acceptance with the best formula being purple taro flour + 0.6% curdlan.

Physical and Chemical Characterization of Granules from 70 % Ethanol Extract of Ganitri Leaves (Eleocarpus serratus L.) using Wet Granulation Method as An Anti-Osteoporosis

Elaeocarpus serratus L. leaves have been used as an antiosteoporosis treatment and it contains active compounds such as quercetin, rutin, and myricetin. The pre-formulation study was done by making granules from 70 % ethanol extract of this plant through the wet granulation method. These granules were determined by physical characteristics including organoleptic, flow properties, real and incompressible specific gravity, moisture, particle size distribution, and chemical characteristics including flavonoid content. The organoleptic result showed that all formulas had a strong characteristic odor and a slightly bitter taste. Formula A had a dark brown color, while formulas B and C were whitish brown. Based on the results of the flow properties test, all formulas had good flow properties because they had gone through the granulation process. The compressibility index, Hausner ratio, and % moisture content displayed that all formulas met the requirements and had almost the same value. In the assay process, the average % w/w content of formula A was 0.68 ± 0.017 %, formula B was 0.66 ± 0.044 %, and formula C was 0.16 ± 0.006 %. The most optimum formula was formula C with whitish brown color, slightly bitter taste, and strong odor, 10.90 ± 0.000 g/s of flow rate, 25.41 ± 0.000 ° of angle, 4.36 ± 0.214 % of moisture content, 13.80 % compressibility index, 1.1601 of Hausner ratio, 1772.04 µm of particle average distribution, and 0.66 ± 0.044 % w/w of percent routine flavonoid content. HIGHLIGHTS This study aims to determine the characteristics of granules from 70 % ethanol extract of ganitri leaves (Elaeocarpus serratus), the optimal formula to make granule preparations with active ingredients of ganitri leaves, and the levels of flavonoids using the spectrophotometer method. It also determined the characteristic physics of granule preparations including flow properties, organoleptic, moisture, particle size distribution, and real and incompressible specific gravity. GRAPHICAL ABSTRACT

GARLIC EXTRACT PHYTOSOME: PREPARATION AND PHYSICAL STABILITY

Objective: Allicin is one of the components contained in garlic extract (Allium sativum L) and can easily be decomposed. To improve the chemical stability of allicin, a garlic extract was formulated in a phytosome system. Phytosomes, which are colloidal systems, are susceptible to ostwald ripening, which can result in an increase in particle size distribution. Changes in the size distribution indicate that the system is physically unstable. The aimed of the study was to test the physical stability of the garlic extract phytosome stored at three different temperatures for four weeks.
 Methods: Garlic extract phytosomes (GEP) were prepared by the thin layer hydration method using garlic extract and lecithin at the same concentration of 4.5%. Furthermore, the phytosomes were stored at 4 °C, 25 °C, and 40 °C for four weeks. Every week, a physical evaluation was carried out (organoleptic, pH, density, particle size, polydispersity index, and zeta potential). The data obtained were analysed statistically using the Friedman test.
 Results: The phytosome’s organoleptic result showed separation at 4 °C and 40 °C, starting from the second week. The average particle size of phytosomes was 214.3 nm, the zeta potential value was -29.08 mV, and the polydispersity value was 0.46. The results of statistical analysis showed that the Asymp. Sig<0.05 indicated that the particle size, zeta potential, polydispersity index, pH values, and density were significantly different at each week and storage temperature.
 Conclusion: Conclusion based on study indicated a decrease in the physical stability of phytosomes, especially those stored at extreme temperatures (4 °C and 40 °C).

PROXIMATE AND ORGANOLEPTIC ANALYSIS OF CARROT-FORTIFIED AND VANILLA FLAVOURED CAKES

This study investigated the proximate and organoleptic properties of carrot-fortified and vanilla flavoured cake. Specifically, it determined: proximate composition of carrot-fortified and vanilla flavoured cake; and organoleptic properties of carrot-fortified and vanilla flavoured cake. Samples of the products were prepared using standard methods. The product was divided into two parts, one part was subjected to proximate analysis while the other part was subjected to sensory evaluation. Proximate analysis of carrot-fortified and vanilla flavoured cake was carried out using standard methods. Twenty panellists were involved in the sensory evaluation of the products. A 7-point hedonic scale was used to collect data on the organoleptic properties of the samples. Data for sensory evaluation were analysed using percentages (%). Result of proximate analysis showed that carrot-fortified cake had the highest content of protein (15.6%), Moisture Content (15.6%), ash (2.4%), crude fibre (1.2%), Tannins (55mg/100g), Saponins (35mg/100g) 35, Ascorbic Acid (14.5mg/100g), Carotenoids (350µg/100g), Thiamine (0.21mg/100g), Riboflavin (0.17mg/100g), Niacin (2.65mg/100g) and lowest content of fat (25.0%), carbohydrate (42.2%) when compared to vanilla-flavoured cake. Also, the organoleptic result showed that carrot-fortified cake was ranked higher and accepted by the panellists when compared to vanilla flavoured cake based on the 7-point hedonic scale rating. Based on these findings it was recommended that: further research could be carried out on the shelf life of carrot cake and mode of preservation with the use of natural preservatives such as vinegar and physiochemical analysis of the cakes during different stages of storage.

Stability Study Through Water Activity Measurements for Dispensed Powdered Raw Materials.

Holding times for raw materials are relevant since they enable us to understand the allowable time that a raw material can be kept under ideal storage conditions before the start of the manufacturing process without its quality attributes being affected. The quantification of water activity can be used as an indicator of the microbiological, physicochemical, and organoleptic stability of a specimen, since low water activity retards autohydrolysis and microbiological growth. The main purpose of this investigation was to test the stability of powdered raw materials for a maximum holding time of 8 days through water activity measurements. Thus microbiological, physicochemical, and organoleptic measurements were carried out in parallel and simultaneously to experimentally establish a relationship between the status of the water activity of processed raw materials and the microbiological, physicochemical, and organoleptic results. The raw materials were stored for a maximum holding time of 8 days, in accordance with United States Pharmacopeia monographs. For all the raw materials tested, water activity measurements were performed using the dew point chilled-mirror method on days 0, 3, and 8. On days 0 and 8, microbiological, physicochemical, and organoleptic assessments were performed. It was established that under these storage conditions, the processed raw materials exhibited water activity below 0.60 during the entire holding time. However, there were statistically significant differences in water activity levels between days 0, 3, and 8 (ANOVA P < 0.05). Despite observing statistically significant differences between days, the microbiological, physicochemical, and organoleptic features were within specification at those water activity levels below 0.60. Water activity below 0.60 does not allow the growth of microorganisms, and the organoleptic and physicochemical features remain unperturbed. The results indicate that water activity can be used as an indicator of the microbiological load and chemical stability of the raw materials tested. This research provides evidence that corroborates that water activity status may be used as a reliable indicator for the microbiological burden and physicochemical features of pharmaceutical material during stability studies.

The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar

Chocolate bars are one of the processed cocoa products that are much loved by Indonesians. The main ingredient used to manufacture chocolate bars is cocoa butter. However, the relatively high price of cocoa butter causes chocolate bar production costs to be high. Hydrogenated coconut oil as an alternative to reduce the use of cocoa butter was investigated to reduce production costs. On the other hand, aroma can be reduced due to the conching process where during the conching process some volatile compounds evaporate. Therefore, it will be compared between the addition of cocoa powder at the beginning and at the end of the conching process which can give the sharpest aroma to the final chocolate bar product. The result showed that the addition of hydrogenated coconut oil at the level of 50% of the total use of cocoa butter gave the best physical properties of chocolate bar which resulted in a higher melting point with less fat blooming. The organoleptic results showed a significant difference between the controls, the time of adding cocoa powder at the beginning and at the end, where adding cocoa powder at the beginning gave a higher value for the parameters of taste and texture, but less value for the parameters of color and aroma.

Problems and prospects of functional nutrition in Russia: industry and social aspect

In recent years, great importance has been attached to the preservation and strengthening of public health, the role of disease prevention and the formation of a healthy lifestyle, including the formation of a culture of healthy nutrition of the population. Prolonged improper, irrational nutrition is a factor of increased risk of developing diseases: oncological diseases, alimentary risk factors of which are the presence of carcinogenic additives in food products; diseases of the cardiovascular system; obesity; disorders of the gastrointestinal tract due to the low content of dietary fiber in food; osteoporosis is a change in the composition of bones due to the loss of calcium. The analysis of the nutrition structure of the Russian population indicates significant deviations from the recommendations on rational norms of food consumption that meet modern requirements of a healthy diet. In this paper, a matrix method of developing a formula for a fermented milk product with a high protein content is considered by enriching yogurt with vegetable components: hemp flour, jerusalem artichoke syrup and agave syrup. Using the obtained recipes, samples of fermented milk products were prepared and tasting was carried out. According to the organoleptic results, the expediency of using the matrix method of computer modeling in the development of formulations of fermented milk products is confirmed. The resulting yogurts can be recommended for use by people with diabetes and those who lead a healthy lifestyle, because the protein content in the samples has been increased to 3.7% and the introduction of sugar is excluded.

Diversifikasi Olahan Sidat menjadi Produk Unagi Pastry

Eel has a high nutritional content. The process of processing fillets and making kabayaki leaves waste eel fish bones. There are not many variations of processed eel and there is potential for using eel bones, so diversification efforts need to be made. This study aims to make processed pastry using bone flour and eel meat. Pastry dough made from wheat flour is added with eel flour, and eel meat with 3 variables; P1, P2, and P3. P1 was (5% bone flour and 25% eel meat), P2 was (7.5% bone flour and 30% eel meat) and P3 was (10% bone flour and 35% eel meat). Bone flour and eel meat were analyzed proximately to determine their nutritional content. Hedonic organoleptic analysis including taste, aroma, texture, and appearance was carried out on unagi pastry P1, P2, and P3. The results showed that the eel bones contained a high protein, (31.82%) and a low water content (3.37%). Eel meat contains 41.72% protein and 15.98% crude fat. Organoleptic results showed the panelists preferred Unagi Pastry P1 both in terms of taste (3.48), aroma (3.46), texture (3.42), and appearance (3.92).

Formulasi Ubi Jalar Orange (Ipomoea batatas L.) dan Tepung Ikan Tuna (Thunnus sp) Dalam Pembuatan Mie Kering

The purpose of this study was to determine the formulation between orange Sweet Potato and tuna fish flour in the manufacture of dried noodles. This study was designed using a non-factorial complete randomized design (RAL) with orange sweet potato formulation and tuna fish meal with four levels of treatment (70%:30%, 75%:25%, 80%:20% and 85%:15%) with three repetitions. The data observed were chemical tests (moisture content, ash content, fat content, protein content, carbohydrate content and fiber content). While the physical test (water absorption, cooking time and elasticity). And organoleptic (hedonic test and hedonic quality). The results of the study with the formulation of sweet potato orange: tuna fish meal (75%:25%) is the best treatment in the manufacture of dried noodles with chemical test results are water content of 10,91%, ash content of 3,79%, fat content of 1,09%, protein content of 24,93%, carbohydrate content of 59,17% and fiber content of 3,64%. While the physical test of water absorption is 232,63%, cooking time is 320 seconds and elasticity is 15,07%. Based on the organoleptic results test, dried noodles with orange sweet potato formulation and tuna fish flour (80%:20%) were the best treatment in terms of hedonic and hedonic quality respectively including color before boiling 2,91 (rather liked)/after boiling 3,0 (likes) and 2,83 (slightly orange), taste 3,0 (likes) and 2,58 (slightly tastes of fish), aroma 3,12 (likes) and 2,75 (rather smells of fish), texture 2,91 (rather like) and 2,83 (rather chewy), overall 2,95 (rather like).

Cardamom (Elettaria cardamomum) and Sappan Wood (Caesalpinia sappan L.) Proportion Effect on the Antioxidant Activity of "Wedang Kapusecang"

This research explores the impact of varying proportions of cardamom and sappan wood on the antioxidant activity of Wedang Kapusecang, a heated beverage inspired by the traditional Imogiri drink "Wedang Uwuh." Using a factorial Randomized Block Design (RBD) with two factors, the study examines two levels of cardamom (0.5g and 1g) as the first factor and three levels of sappan wood (2g, 5g, and 8g) as the second factor, resulting in six treatment combinations, each duplicated twice. Data analysis employs ANOVA with 1% and 5% confidence intervals, followed by the BNT test (5%) if significant effects are detected. The study includes evaluations of antioxidant activity using the DPPH test and organoleptic aspects such as taste, aroma, and color. The research findings indicate that the most potent antioxidant activity is observed in treatment K2S3 (1g cardamom and 3g sappan wood), with an IC50 parameter of 55,604 ppm, signifying robust antioxidant properties. Organoleptic results identify treatment K2S2 (1g cardamom and 2g sappan wood) as the optimal choice, with moderately liked taste (2.76), moderately liked aroma (2.88), and liked color (3.68). Considering the effectiveness index, treatment K2S2 remains superior, exhibiting an average IC50 antioxidant activity value of 55,604 ppm (strong), with moderately liked taste and aroma ratings, along with a liked color rating.

Karakteristik Organoleptik dan Kimia Formulasi Pasta Ubi Jalar Kuning dan Tepung Terigu Dalam Pembuatan Brownies

This study aims to determine the organoleptic and chemical properties of yellow sweet potato brownies made from yellow sweet potato paste and wheat flour. This research was conducted at the Agricultural Product Technology Laboratory, Faculty of Agriculture, Pattimura University, and analyzed at the Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Pattimura University, starting from March 2021 to completion. This research is an experimental study in a laboratory using 4 levels of treatment for the formulation of yellow sweet potato paste and wheat flour 50:200, 100:150, 150:100, and 200:50, and it’s repeated three times. The results of the research from organoleptic results selected the P1 treatment (50 g yellow sweet potato paste and 200 g wheat flour) as a treatment for chemical tests. Chemical test results obtained a water content of 16.58%. 0.56% ash content, 7.08% protein, 25.24% fat and 50.54% carbohydrates.

Formulation and characterization of functional andaliman lozenges

In a previous study, the ethanolic extract of andaliman fruit (Zanthoxylum acanthopodium) has been reported to exert potential anti-inflammatory and anti-diabetes activities by ameliorating gene markers related to inflammation and diabetes in vitro. Here, andaliman ethanolic extract was formulated into a lozenge tablet and further tested for its functional efficacy to prevent metabolic syndrome through antioxidant and inhibitory enzyme activity against alpha-glucosidase and lipase in vitro. The lozenge was made from andaliman ethanolic extract and formulated in 3 variants, i.e. original andaliman lozenge, andaliman lozenge with honey additive, and andaliman lozenge with sorbitol additive. Gas chromatography-mass spectrometry (GC/MS) profiling showed that all andaliman lozenges contained limonene as a major essential compound found in andaliman extract. All lozenges were able to scavenge &gt;50% of free radicals, indicating their antioxidant potency. This is also linear with their total phenolic contents (~160 GAE/mL). Andaliman lozenges also blocked alpha-glucosidase (50-70%) and lipase activities (~50%). Organoleptic results showed that among all, most panellists prefer andaliman lozenge with sorbitol additive over others. In conclusion, andaliman lozenges may offer an alternative functional supplement for the prevention of metabolic syndrome.