Star Fruit Juice Research Articles

Health System Guidance as Nursing Intervention for Ineffective Health Management in Aggregate Adults with Hypertension

Introduction: Hypertension is a type of non-communicable disease that can significantly cause morbidity and mortality of sufferers. Adult age is a risk factor that has a great influence on hypertension. Interventions that can be given to the community are Health System Guidance to identify hypertension problems in the community and develop the ability to overcome existing health problems, namely hypertension problems. Objective: To determine the effectiveness of nursing interventions for health system guidance. Method: Descriptive and analytical research design with a sample of 50 productive age who have hypertension in the RW 08 area of Patrang Village and 5 health cadre. This research carried out implementation in the form of primary prevention (health education), secondary prevention (hypertension screening and cadre empowerment) and tertiary prevention (education and demonstration of giving star fruit juice). Data collection used respondent characteristic instruments, hypertension knowledge questionnaire, hypertension diet questionnaire, standart operating procedure for blood pressure measurement, standart operating procedure for making star fruit juice. Data analysis used paired sample t-test, wilcoxon test, and mann whitney test. Results: There was a significant difference between knowledge before health education and after health education (p = 0.000). In cadre empowerment, there was an increase in the percentage of cadre ability and the mean of cadre knowledge. In tertiary prevention, there was a significant difference between blood pressure after giving star fruit juice therapy between the intervention and control groups (p < 0.05). Conclusion: Health system guidance is effective in improving health management of hypertension.

Efektivitas Konsumsi Mixed Jus Mentimun dan Belimbing terhadap Penurunan Tekanan Darah pada Klien Hipertensi

This study aims to determine the effect of giving a mixture of star fruit and cucumber juice on reducing blood pressure in the elderly at Panti Sasana Tresna Werdha (PSTW) Ria, Jakarta development. The method used is a one-group pre-test and post-test design approach. Population and sampling used simple random sampling techniques with a total of 30 respondents. The research results show the results of univariate and bivariate analysis with the t-test p.value = 0.000. This shows that the administration of a mixture of star fruit and cucumber juice has a significant effect on reducing blood pressure. In conclusion, there is an effect of giving a mixture of star fruit and cucumber juice in reducing blood pressure in hypertension sufferers. Keywords: Hypertension, Mixed Juice,Blood Pressure

Standardization, Physico-chemical and Organoleptic Evaluation of Value added Ready-To-Serve (RTS) Beverage from Starfruit

The present study was carried out to develop a ready-to-serve (RTS) beverage from starfruit value added with ginger, mint, aloe vera, lemon grass, basil and rosemary with the objective of assessing the physico-chemical and organoleptic properties. The experiment was laid out in randomized block design (RBD) with seven treatments and three replications. Based on the results of assessment, it has been concluded that treatment T1 (Starfruit Juice + Ginger Juice 2%) performed best in terms of physico-chemical properties viz. pH, acidity, TSS, vitamin C, reducing sugar and total sugar. On the basis of sensory evaluation, treatment T1 (Starfruit juice + Ginger Juice 2%) was found most acceptable in terms of organoleptic properties viz. colour, taste, flavour and overall acceptability.

The sensory and nutrient analysis by the addition of Chia Seed (Salvia hispanica L.) to Star fruit juice (Averrhoa carambola L.) as a drink for hypertension patients

<p><strong><em>Background: </em></strong><em>Hypertension, when it is not controlled, can cause complications to many diseases and death. Hypertension control can be achieved by adjusting to a healthy diet, such as increasing the consumption of fruit, whole grains, potassium intake, calcium, and magnesium. Several studies have shown that star fruit and chia seeds can control blood pressure in people with hypertension.</em> <em>However, the nutritional content, such as calcium and magnesium, is still relatively low in star fruit.</em> <em>According to </em><em>USDA</em><em>, chia seeds contain high level of calcium, potassium, and magnesium.</em><em></em></p><p><strong><em>Objectives: </em></strong><em>This research aims to determine the sensory acceptability and the nutritional content of star fruit juice by adding chia seeds.</em></p><p><strong><em>Methods: </em></strong><em>This is an experimental study with a Completely Randomized Design (CRD). There were four formulations of star fruit juice with chia seeds additions (0 g,10 g,15 g, and 20 g).</em> <em>The sensory analysis was tested by the Kruskal Wallis test and Mann-Whitney test. While differences of the nutritional content from the product that preferred by panelists were tested by Independent T-test.</em><em></em></p><p><strong><em>Results: </em></strong><em>There were significant differences (p<0.05) in all sensory parameters. The selected sweet star fruit juice with the addition 10 g chia seed formulation showed an increase in nutrients except for the water content. Water content of 89.21 %, ash content of 0.32 %, carbohydrate content of 7.14 %, fat content of 1.75 %, protein content of 1.55%, potassium content of 206 mg/200 ml, calcium content of 34.84 mg/200 ml, magnesium content of 17.80 mg/200 ml, and sodium content of 2.46 mg/200 ml.</em></p><p><strong><em>Conclusions: </em></strong><em>Sweet start fruit juice with the addition of 10 g of chia seed is the most liked star fruit juice formulation with chia seed addition by the research panellists, and it can increase the nutritional content, especially calcium and magnesium content.</em></p>

Microbial Test: Combination of Kefir Milk, Star Fruit, and Red Ginger

One of drinks with high nutritional value and good for health is milk kefir. The advantage of milk kefir compared to yogurt (another fermented beverage) they are richer with probiotics. Goat's milk kefir contains more nutrients than cow's milk. To increase the production of sweet star fruit plants, the innovation of kefir milk drink combined with sweet star fruit juice and red ginger juice can be used as an alternative health drink that can increase body immunity. Each ingredient has the same benefits such as having antioxidant, antibacterial, anti-inflammatory, antiviral and immunomodulatory activities. In this study, researchers wanted to know the microbiological quality of the combination of milk kefir, sweet star fruit Juice and red ginger. The study was conducted from February to May 2021. Microbiological tests carried out were Methylene blue test, MPN test and total plate count test. The research design used a completely randomized design which focused on one factor, namely the concentration of red ginger extract (control concentration 0%, 4.5%, 6%, 7.5%). This experiment was used with replicas 3 times. The results showed that kefir fermented goat milk with the addition of sweet star fruit juice and ginger juice was good for consumption, namely in treatment group 1 (containing 20% ​​star fruit juice and 4.5 percent red ginger juice).

Sweet-type star fruit supplementation controls oxidative stress status and enhances the community walking capacity among elderly Thai

BackgroundSweet-type Star fruit (SF) (Averrhoa carambola L.) is seasonal and more available for purchase in many markets in Thailand, when compared to the sour-type. But, its antioxidant activity results and potentially more modified supplement for elderly health during regular exercise in the community are unclear.ObjectiveThis study aimed to evaluate the antioxidant activity and physical capacity from supplementation of sweet-type SF among elderly people performing home walking exercise.MethodsMixing SF juice with honey industrially prepared the SF product. Its effects on oxidative stress status and physical capacity were studied in four groups; a supplement with walking exercise (n = 11, 67.00 ± 4.17 years), control (n = 12, aged 67.50 ± 5.58 years), supplementation (n = 11, aged 69.63 ± 7.14 years), and walking exercise (n = 12, aged 67.91 ± 4.33 years). Twenty grams or two teaspoons of supplement in warm water (150 mL) was the guideline for consumption twice daily for 4 weeks. In contrast, the walking exercise was prescribed with moderate intensity for 30 min, 3 days per week. Before and after the 4-week period, the oxidative stress status; glutathione (GSH), ascorbic acid (Vit C), total antioxidant capacity (TAC), and malondialdehyde (MDA), and 6-minute walking distance (6MWD) were evaluated.ResultsResults after the 4-week period, showed that Vit C and TAC increased and the MDA decreased significantly in the supplementation group, except the GSH and 6MWD results. The GSH and Vit C slightly decreased in the walking exercise group, whereas, its TAC, MDA and 6MWD increased significantly. Finally, The GSH and Vit C did not decrease and MDA slightly decreased in the combined group, but, their TAC and 6MWD increased significantly.ConclusionSupplementation of the SF product during walking exercise possibly controls oxidative stress status and may enhance walking capacity.

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

Using organic acids from citrus plants such as lemon and lime as a coagulant in soft cheese has been widely practiced. However, Wuluh starfruit (Averrhoa Bilimbi L.) is rarely used, especially in making cottage cheese from soy milk. Wuluh starfruit, which has a distinctive taste and aroma and is not shared by other citrus fruits, has the potential to be utilized in making cottage cheese. This study aimed to determine and study the effect of using a natural coagulating agent, Wuluh starfruit juice, as a coagulant in making cottage cheese from soy milk. A completely Randomized Design with six levels of treatment and three replications was used as the research design. The treatments were variations in the addition of Wuluh starfruit juice, namely as follows: SKA0 = control, citric acid 0.4%, SKA1 = 10%, SKA2 = 20%, SKA3 = 30%, SKA4 = 40%, and SKA5 = 50%. Cottage cheese from treatment SKA3 was the most preferred by the panelists based on the organoleptic evaluation with taste value (6.16 ±0.94%), aroma value (6.16 ±0.94%), texture value (5.24 ±1.20%), colour value (5.32 ± 0.85%), and acceptability value (5.72 ±0.51). SKA3 treatment was also the most preferred on the physicochemical properties of yield (26.43 ±1.13%), moisture (62.21 ±0.20%), ash (1.70 ±0.03%), protein (16.36 ±0.25%), fat (18.28 ±0.19%), pH (3.66 ±0.02), vitamin C (224.36 ±0.01 mg/kg), antioxidant activity (69.44 ±1.60%) and salt (50.33 ±0.58 ppm).

Uji Total Mikroba, Kadar Air, dan pH Ikan Nila (Oreochromis niloticus) Dengan Perendaman Ekstrak Belimbing Wuluh (Averrhoa bilimbi L) Selama Penyimpanan Suhu Ruang

Tilapia fish are susceptible to the process of decay, within 2 hours after death the tilapia fish will experience a decline in physical quality. Starfruit extract contains active compounds, namely saponins, triterpenoids and several minerals which are antibacterial substances. This research aims to determine the effect of starfruit extract on the total microbial test, water content and pH of tilapia during room temperature storage. Data analysis used a Completely Randomized Design (CRD). Data were analyzed descriptively for total microbial testing using the Indonesian National Standard calculation method SNI 2332.3-2015 and SNI 01-2346-2006. The differences in treatment in this study were made by differences in the concentration of starfruit extract. The concentration of starfruit juice given was 0 gr (P1), 40 g (P2), 60 gr (P3), 80 gr (P4) and 100 gr (P5) with four repetitions. The samples were then stored at room temperature for 8 hours. Based on the research results, it can be seen that starfruit extract has an influence on the total microbial value, Based on the research results, it can be seen that starfruit extract has an influence on the total microbial value, pH value and water content value of tilapia fish. The number of bacterial colonies in the treatment with the highest amount of extract (100 grams) with the lowest total microbial value was 2.49 x 105 colonies/g. Also, the pH value and water content of all treatments given starfruit extract were still included in the standards for fresh fish.
 Keywords: Tilapia, Wuluh Starfruit, Total Microbes

The Effect of Ambon Banana Juice (Musa paradisiaca var. Sapientum Linn) and Sweet Starfruit Juice (Averrhoa carambola L) on Changes in Blood Pressure in the Elderly Men in the Community Health Center Work Area Tarus, Kupang Regency

Background: Hypertension is a health problem that often occurs in society. Uncontrolled hypertension can trigger degenerative diseases such as heart disease and kidney failure. One of the therapies used to lower blood pressure is Ambon banana and sweet star fruit therapy. Subjects and Method: Research on elderly men suffering from hypertension in the Tarus Community Health Center working area used a Quasi-Experimental pretest–posttest with a Control Group research design. The number of samples in this study was 20 elderly men using a simple random sampling method. The dependent variable in this study was blood pressure, while the independent variable was the administration of Ambon banana juice, sweet star fruit juice, and a combination of Ambon banana juice and sweet star fruit juice. The measuring instrument used in this research is a questionnaire. The data analysis used in this research is Anova and Post hoc. Results: The average blood pressure in the elderly decreased after being given Ambon Banana Juice, Sweet Starfruit Juice, and a combination of Juices. The greatest reduction in blood pressure occurred in the group given Ambon banana juice (Mean= 140 mmHg; p=0.002), compared to sweet starfruit juice (Mean= 148 mmHg; p= 0.036), and these results were statistically significant. The juice combination also reduced the average blood pressure, but the results were not statistically significant (Mean= 156 mmHg; p= 0.454). Conclusion: The average blood pressure in the elderly decreased after being given Ambon Banana Juice, Sweet Starfruit Juice, and a combination of Juices. Keywords: hypertension, Ambon banana juice, sweet star fruit juice Correspondence: Nusthen Aries Manek. Universitas Negri Nusa Cendana Kupang. Jl. Adisucipto Penfui, Kupang, Nusa Tenggara Timur. Email: Nusthen2503@gmail.com. Mobile: 082144927619.

Antioxidant activity and characteristics of butterfly pea (Clitoria ternatea) syrup with the addition of Belimbing wuluh (Averrhoa bilimbi. L) juice

This research aimed to determine the effect of Belimbing wuluh juice addition to antioxidant activity and the characteristics of butterfly pea syrup and to determine the best concentration of Belimbing wuluh juice based on the characteristics physical chemistry of Clitoria ternatea syrup. This research used a complete randomized design (CRD) with 5 treatments and 3 replications. The data were analyzed statistically using ANOVA and were continued by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The treatment in this research is addition of 0%, 5%, 10%, 15%, 20% Belimbing wuluh juice from the weight of butterfly pea. The result showed the difference addition of starfruit juice influenced the antioxidant activity, pH, water activity, total sugar, total dissolved solid, total acid, vitamin C content, anthocyanin content, color analysis, of butterfly pea syrup. Based on the physical and chemistry the best product which is the butterfly pea syrup with 20% Belimbing wuluh juice from the weight of butterfly pea with the average value of panelist’s preference for color 4.08 (like), aroma (3.84), and taste 3.92 (like) with the results of the analysis of pH 3.83, water activity 0.821, total sugar content 65.58 %, total dissolved solids 68.43oBrix, total acid 3.78%, vitamin C 7,62 mg/100g, antioxidant activity 24,58%, anthocyanin content 0.667 mg/L, total plate number 2.63×102 CFU/ g, and color analysis 319.49 ohue (purple).

The Effect of Addition Star Fruit Juice (Averrhoa Bilimbi L.) with Different Concentrations and Lengths of Soaking Time Against Decay of Vaname Shrimp (Litopenaeus Vannamei)

One of the fishery products that decomposes very rapidly is shrimp. Utilizing natural preservatives, such as Averrhoa bilimbi L. juice, is one method for maintaining the quality of food ingredients. This study aims to determine the effect of adding A. bilimbi L. juice with different concentrations and soaking times on vannamei shrimp decay. In this study, an experimental laboratory was used to examine decay using the Postma and H2S tests. As much as 500 g of vannamei shrimp were divided into four treatment groups and two repetitions, with 5 g of each sample soaked in A. bilimbi L. juice with concentrations of 0%, 2.5%, 5%, 7.5%, and 10% for 0, 3, 6, and 9 hours. Early decay was observed at 0 and 3 hours after soaking vannamei shrimp in solutions with concentrations of 0%, 2.5%, 5%, 7.5%, and 10%. At concentrations of 5%, 7.5%, and 10%, there was no initial decay after soaking vannamei shrimp for six hours at a concentration of 0% and 2.5%. During 9 hours of soaking at concentrations of 0%, 2.5%, and 5%, initial decay occurred, whereas there was no initial decay at concentrations of 7.5% and 10%. The conclusion of this research is A. bilimbi L. juice with concentrations of 7.5% and 10% for 6 and 9 hours inhibits the decomposition of vannamei shrimp.

The Effect of Giving a Combination of Sweet Carambola Juice and Honey on Blood Pressure in Menopausal Women

Hypertension is when a person experiences an increase in blood pressure above average and most often occurs in old age. Based on the results of the initial survey of the posyandu in the corner village, the Sukorame Health Center, Kediri City working area in September 2016, menopausal patients who experienced hypertension were 40 people (54.79%). This study aimed to determine the effect of giving a combination of sweet starfruit juice and honey on the blood pressure of postmenopausal women at the Posyandu, Pojok Village, the working area of ​​the Sukorame Health Center, Kediri City in 2016. The research design used was a pre-experimental study; the population studied were menopausal women with hypertension at the Posyandu in Pojok Village, with a total population of 40 people using a purposive sampling technique, and a sample of 16 people was obtained. The research instruments used were observation sheets and tension meters as measuring devices. The results of the study were then tested for normality with the Shapiro-Wilk and statistical tests in this study using the Wilcoxon test. The results showed that blood pressure before administration of a combination of sweet starfruit juice and honey was 146/95 mmHg. In contrast, it was 133/86 mmHg after administration, so systolic blood pressure decreased by 13.00 mmHg and diastolic by 9.00 mmHg. The value of ρ=0.000 and ρ=0.002. This shows that H0 is rejected and H1 is accepted. So there is an effect of giving a combination of sweet star fruit juice and honey at the Posyandu, Pojok Village, the working area of ​​the Sukorame Health Center, Kediri City, in 2016. Based on the results of this study, menopausal women are expected to consume a combination of sweet star fruit juice and honey as a non-pharmacological treatment for lowering blood pressure.

ORGANOLEPTIK PAHA ITIK MAGELANG DENGAN PERENDAMAN SARI BELIMBING WULUH (Averrhoa bilimbi L.) PADA KONSENTRASI BERBEDA

Duck thigh meat is part of the carcass which has the highest percentage, which is 26.8% carcass. Duck meat has a high fat and protein content, so the meat is easily damaged by microbes. Microorganism contamination in duck meat can reduce the quality of the meat, so it is necessary to handle it to maintain the quality of the meat. One of the natural preservatives that can be used to protect food from spoilage and physical damage is bilimbi fruit (Averrhoa bilimbi L.). This study aims to determine the best concentration of bilimbi fruit in the organoleptic physical properties of Magelang duck thigh meat. This study used Magelang ducks aged 2-3 months on the thigh and used a completely randomized design (CRD) with 4 treatments (concentration of starfruit juice 0, 20, 40, 60% v/v) and 5 replications. Observational were analyzed by means of variance (ANOVA) at a 5% significance level, then if there were differences between treatments, further DMRT test was performed. The results showed that the immersion at a concentration of bilimbi fruit of as much as 60% significantly changed the color to ash (2.88) and reduced the scent to a slightly fishy (3.59), taste parameters changed to sour (3.16-3.59) with a concentration of bilimbi fruit 40-60% and had no significant effect on the texture of the Magelang duck thigh meat. This study concluded that soaking 60% starfruit juice for 30 minutes was able to reduce the fishy aroma, make the pale color, and the taste becomes sour, but does not affect the texture of Magelang duck thigh meat.

FORMULATION AND STABILITY TEST OF CREAM FROM JUICE OF BELIMBING WULUH (AVERRHOA BILIMBI l.)

Research on cream formulations using starfruit (Averrhoa bilimbi L.) juice has been carried out to determine the effect of sodium lauryl sulfate on the physical stability of cream from starfruit juice. Carambola wealth as an active substance is made in cream with varying concentrations of sodium lauryl sulfate of 1%, 1.5%, 2%, and 2.5%. The evaluation was carried out in the form of organoleptic tests, homogeneity, cream type, pH, viscosity, centrifugation, and freeze-thaw. Data analysis was carried out using statistical tests using ANOVA which has a 95% confidence level (α = 0.05), the test is continued with the Tukey HSD test, and the analysis results show significant differences in each formula. The research results concluded that the higher the concentration of sodium lauryl sulfate as an emulsifying agent, the physical stability of the viscosity of the cream from starfruit juice increased.

Pengaruh Pemberian Jus Belimbing Wuluh (Averrhoa Bilimbi L) terhadap Penurunan Kadar Kolesterol pada Penderita Kolesterol di Wilayah Kerja Puskesmas Kabawo Kabupaten Muna Tahun 2022

Hypercholesterolemia is a condition of elevated cholesterol levels in the blood that exceeds the normal limit, which is 240 mg / dl. Hypercholesterolemia cano beotreatedbwith pharmacologicalnandnnon-pharmacologicalnntherapies. Pharmacologicalm therapy of hypercholesterolemia can be carried out by taking cholesterol-lowering drugs. However, taking cholesterol-lowering drugs in the long term can cause adverse effects on the body, which can aggravate the work of the kidneys, myopathy, liver damage, and kidney failure. So that non-pharmacological therapy or traditional medicine is needed in reducing cholesterol levels, one of which is by consuming star fruit juice. This study aims to determine the effect of star fruit juice on decreasing cholesterol levels in hypercholesterolemia patients. The design used in this study is aopre-experimentalmdesign. By using the onengroupnpretestlposttestmapproach. The results of the statistical test using the Paired T Test obtained a p value of 0.000 (sig > 0.050) meaningnthatnHIi waslaccepted and H0 was rejected. In conclusion, there is an influence of star fruit juice on reducing cholesterol levels in hypercholesterolemia patients in the Kabawo Health Center Working Area, Muna Regency. Advice is expected for health workers to apply non-pharmacological therapy, especially the use ofo sta fruitojuice as aodecrease inm cholesterol levels in people with hypercholesterolemia

The Effect of Fermentation Time on Product Quality of Starfruit Juice Probiotic Drinks with Starter Culture L. plantarum B1765

This study aims to determine the effect of fermentation time on microbiological (total lactic acid bacteria), chemistry (pH, total titrated acid) and organoleptic (color, aroma, and flavor) qualities of the product of the starfruit (Averrhoa carambola L.) probiotic juice drink cultured by L. plantarum B1765. L. plantarum B1765 had been studied has potency as probiotics candidate. The fermentation time used is 0, 6, 18, and 24 hours. Total lactic acid bacteria (LAB) are tested by the total plate count (TPC) method, pH tested with a pH meter, total titrable acidity (TTA) tested with acid-base titration, and organoleptic tested by the hedonic scale method. The length time of fermentation affects the total lactic acid bacteria (LAB), pH, and TTA and shows a significant difference up to 18 hours of fermentation. Total BAL increased from 1.08 × 108 to 4.20 × 108 CFU/ml. pH dropped from 3.80 to 3.18. TTA increased from 0.44% to 0.81%. The organoleptic test shows the level of preference for the color, aroma, and flavor at the best fermentation time for 18 hours with a successive value of 3.20; 3.20; and 3.30 with the like category. The starfruit juice fermented by L. plantarum B1765 is potencial as a probiotic agent drink.

Pengaruh Lama Perendaman Air Perasan Buah Belimbing Wuluh (Averrhoa bilimbi Linn) terhadap Karakteristik Udang Vaname (Litopenaeus vannamei) pada Suhu Ruang


 
 
 This study aims to determine the effect of immersion time in wuluh starfruit juice (Averrhoa bilimbi Linn) on characteristics vaname shrimp (Litopenaeus vannamei) as well as to determine the right time of immersion in wuluh starfruit juice to produce vaname shrimp the best characteristics. The experimental design used in this study was a Completely Randomized Design with 5 level immersion treatments, namely: 0 minutes, 20 minutes, 40 minutes, 60 minutes, and 80 minutes. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance (ANOVA) and if the treatment effected the observed variables then it was continued with the Duncan Multiple Range Test (DMRT). The duration of immersion time vaname shrimp in wuluh starfruit juice was 20 minutes produced the best characteristic vaname shrimp, water content is 82.23%, the acidity was 6.77, the microbial total 4.98 Log CFU/g and histamine was 0.1 ppm, color and connected segment liked with scor the brightness a bit lost, inter-segment less firm, smell liked, texture liked with scor less elastic, compact and dense, and overall acceptance liked.
 
 

Decrease in Calcium Oxalate Levels in Porang Bulbs With Variations in Contact Time, Temperature and Volume of Averrhoa bilimbi Juice Solution

Porang tubers contain glucomannan which is widely used in industry. The high calcium oxalate contained in porang tubers is an obstacle in the use of porang tubers in the food industry. Organic acids such as citric acid can reduce calcium oxalate levels in porang tubers. Porang tubers cut with a thickness of 0.5 cm were immersed in a 7% solution of star fruit juice with variations in soaking time, temperature and volume of the soaking solution. Soaking porang tubers in 250 mL of star fruit juice solution at 60 °C for 15 minutes gave better results than soaking porang tubers at room temperature for 60 minutes. The lowest level of calcium oxalate was found in porang tubers that had been soaked in 7% starfruit solution for 15 minutes at 60 °C, which was 1.0873% (w/w).

Thermal inactivation kinetics parameters of browning enzymes in starfruit (Averrhoa carambola L.) juice

SummaryThis study aimed to evaluate the thermal inactivation kinetics of polyphenol oxidase (PPO) and peroxidase (POD) in starfruit juice. It followed the Malaysia Food Regulations 1985 and CODEX STAN 247‐2005. Glucose, fructose and sucrose were the main sugars in starfruit juice. The total soluble solids, pH, titratable acidity, and total phenolics content of the starfruit juice produced were 8.13 ± 0.25 °Brix, 3.80 ± 0.05, 0.43% ± 0.02% malic acid, and 93.67 ± 4.96 mg GAEL−1, respectively. Thermal inactivation kinetics of PPO and POD followed the first‐order kinetic model. The decimal reduction time at 83.6 °C (D83.6) of PPO and POD was 198.48 and 98.4 s, respectively, while the thermal resistance constant (z value) of PPO and POD was 12.8 and 5.4 °C, respectively. In conclusion, PPO might be a suitable signal for thermal processing on starfruit juice since it has higher heat resistance than POD.

Progressive Freeze Concentration Performance Prediction based on Polynomial Curve Model for Star Fruit Juice Concentration

Progressive freeze concentration (PFC) is a simpler freeze concentration process of removing water content in fruit juice through ice crystal formation in order to concentrate a solution. Vertical finned crystallizer (VFC) was used in the PFC system as the ice crystallizer in this study. A mathematical model is highly needed to be developed so that theories can be validated and to understand the system developed better with minimal risk and cost. Mathematical modelling is also essential to analyze the performance of the system. In this work, the use of mathematical model was explored based on a polynomial regression in analysing and predicting the performance of PFC system. The polynomials curve fitting were first performed to develop the models followed by the simulations to predict the target variables of effective partition constant (K value) and solute recovery (Y value). The relationship of operating parameters including coolant temperature and operation time on the PFC performance values were also discovered via the correlated polynomial regression models. Based on simulations result, the highest efficiencies of PFC process were achieved at approximately - coolant temperature of 10oC and operation time of 55 minutes. To validate the models’ accuracy, the statistical assessment parameters of R-squared and Absolute Average Relative Deviation (AARD) were determined. The findings of this study conferred satisfactory results of the prediction performance of polynomial regression model, in which the least analysis error of AARD (i.e., below 10%) and the highest R-squared (i.e., above 0.97) were successfully achieved. It is concluded that polynomials-based predictive models are promising alternatives to replace time-consuming and expensive experimental evaluation of PFC process for fruit juices.