Food and Agro-industry Journal

A REVIEW : THE CHARACTERISTIC OF MUTANT CASSAVA AS FUTURE FOOD RESOURCE

Rina Heldiyanti — Mon, 24 Jul 2023 00:00:00 +0700

It is necessary to increase cassava production because cassava is a pillar in the food diversification program to support national food security. The demand of cassava is increasing because it is widely use not only in food industry but also in feed, energy and pharmacy industry. Thus, a policy is needed where cassava research is directed at the formation and utilization of early-mature, high-yielding, high-starch cultivars. The important characteristics of cassava that need to be developed as a food ingredient are high productivity, high starch content and low cyanide acid (HCN) content. In order to get the desired character, breeding program with high plant genetic diversity requirements need to be carried out through mutation induction using Gamma irradiation. The use of gamma light will increase the characteristic diversity due to its ability to change gen structure, chromosome structure and amount of chromosome. This literature study differs on the potential of cassava from breeding with different varieties as a potential food source in the future based on its characteristics. The aim of this review was to give an ideal information from various researchs regarding the development and potential of mutant cassava. Based on previous researchs, it can be seen that each variety of mutant cassava shows different characteristics and also different utilization.

EVALUATION OF ASCORBIC ACID AND SUGAR CONTENT IN TAIWANESE LEMON (Citrus depressa H.) EXTRACT

dinar saputri, Sahri Yanti, Hung-Yu Lins2, Wei-Jyun Chien — Mon, 24 Jul 2023 00:00:00 +0700

This study aimed to determine the content of vitamin C and sugar composition in Citrus depressa H. (CDH) fruit from Taiwan at different levels of ripeness. Analysis of vitamin C was carried out using UV spectrophotometer method, total soluble solid using a brix refractometer, and sugar composition using an HPLC ELSD. The results showed that CDH possess higher amount of vitamin C and lower sugar than other fruits in previous researches. Ripe CDH contains higher vitamin C than unripe fruit. The concentration of the sugar component in unripe CDH is different than the ripe fruit, where the sucrose content increases as the fruit is more ripe.

SUMBAWANESE TRADITIONAL FACE MASK: PHYSICAL AND CHEMICAL PROPERTIES OF PEEL OFF LOTO MOTONG

Arsally Saskiarty Ndoen, Ariskanopitasari — Mon, 24 Jul 2023 00:00:00 +0700

The skin is the outmost layer of human body which protect the body from microorganisms, UV light, and other chemicals. The healthiness of the skin can be maintained by the application of skin care product. Sumbawanese have been applying loto motong as a traditional skin care product for its hydrating agent and protecting the skin against UV light. This study aimed to add new alternative to the application of loto motong by Sumbawanese as a peel off mask to preserve local wisdom. This study measured the particle size, homogeneity, spreadability, stickiness, moisture content, pH, and vitamin E content of the loto motong peel off mask. This study shows that the mask formulation was homogenous, has 0.25 mm, 5.30 cm, 6.81 seconds, 9.33%, 6, and 53.89 ppm of particle size, spreadability, stickiness, moisture content, pH, and vitamin E, respectively. The parameter measured complies with the Indonesian National Standard (SNI 164399–1996) which means this peel off mask can be safely used and potentially become the alternative method for loto motong application.

INCREASING THE NUTRITIONAL VALUE OF WHEAT-BASED BREAD AND MOCAF WITH CARROT FLOUR FORTIFICATION

Gian Kiswari; Eko Basuki; Siska Cicilia — Mon, 24 Jul 2023 00:00:00 +0700

This study aims to determine the effect of carrot flour fortification in the making of white bread on nutritional value, physical and organoleptic properties. The method used was experimental in the laboratory with the treatment of wheat flou:mocaf: fortification of carrot flour (W) namely of W1 (100:0:0%), W2 (70:28:2%), W3 (70:26:4%), W4 (70:24:6%), W5 (70:22:8%), dan W6 (70:20:10%). Parameters tested were nutritional value (antioxidant activity, moisture, and ash content), physical properties (swelling volume) and organoleptic properties (taste, color, and texture). Observational data were analyzed using ANOVA and further testing using Honest Significant Difference (HSD) with a level of 5%. The results showed that carrot flour fortification had a significantly different effect on the nutritional value, physical properties, and organoleptic properties of white bread. Carrot flour fortification as much as 10% was recommended as the best treatment in improving the quality of white bread with actual antioxidant activity criteria of 92.10%; moisture content 34.27%; ash content of 2.13%, swelling volume of 53.73% and the taste organoleptic properties were favored by panelists

VBNC (viable but nonculturable) STATE OF GRAM NEGATIVE FOODBORNE PATHOGENIC BACTERIA: A REVIEW

Mon, 24 Jul 2023 00:00:00 +0700

Foodborne pathogens bacteria may enter a nongrowing state under unfavorable conditions for their growth, such as low nutrient, low pH, and low temperature. One of the nongrowing states of bacteria is a viable but nonculturable (VBNC) state. Bacteria in this VBNC condition can not form colony on agar medium daily used for enumeration of bacteria, despite, these bacteria still have viability (cellular integrity), and able to do metabolic activity like the ability to express protein, to respirate, and to do intracellular enzymatic activity. Under the VBNC state, bacteria especially the pathogens which are present in food will raise a health risk. This is worrying, because the culture method used to control food safety is thought unable to detect foodborne pathogens that are in VBNC state. Estimation of the number of pathogenic bacteria in food that is lower than the actual number, and the failure to identify foodborne pathogenic bacteria in food samples when cultured in agar plates, raise health concerns, if the food is consumed. Therefore, the presence of VBNC state in foodborne pathogenic bacteria needs to be studied further.

OPTIMIZATION OF PHONSKHA NPK FERTILIZER DOSE ON THE GROWTH AND RESULTS OF BABY SWEET CORN (Zea Mays Saccharata Struth)

Sukmawati — Mon, 24 Jul 2023 00:00:00 +0700

Baby corn is a vegetable that is widely consumed and in great demand by the public. Baby corn can be produced from any type of corn and does not require special growing conditions. Baby corn can grow and develop in all types of soil, especially in fertile soil. Maximum growth and yield of baby corn is sought by maintaining soil fertility through fertilization. The recommended fertilizer is Phonska NPK fertilizer. This study aims to determine the effect of Phonskha NPK Fertilizer Dosage on the Growth and Yield of Baby Corn Sweet Corn (Zea Mays Saccharata Sturt). The research design used in this study was a completely randomized design (CRD) with one treatment, namely the dose of NPK Phonska (P) fertilizer which consisted of five treatment levels, namely: P0: Control, P1: 50 kg/ha, P2: 100 kg/ha , P3: 150 kg/ha, P4: 200 kg/ha. Each treatment was repeated 3 times with each experimental unit consisting of 2 sample plants to obtain 30 experimental pots. The results showed that only the number of leaves parameter was not significantly different from the 4 parameters that were the focus of the experiment. Of the 4 experimental parameters observed, the highest growth and yield of baby corn was indicated by the P4 treatment level (200 kg/ha of Ponskha NPK fertilizer). The application of NPK Phonska fertilizer at 200 kg/ha is optimum for the growth and yield of sweet corn baby corn. Phonska NPK fertilizer dose of 200 kg/ha can increase plant height, fruit diameter, fruit length and fruit weight. The presence of Nitrogen, Phosphorus and Potassium available in Phonska NPK fertilizer greatly supports plant growth and yield (plant height, number of leaves, flowers, fruits and seeds). Plants require balanced N, P and K nutrients for optimal growth.

ROLE OF PHENOLIC COMPOUNDS IN REDUCE BLOOD GLUCOSE IN TYPE 2 DIABETES MELLITUS PATIENTS

Made Gendis Putri Pertiwi, Firman Fajar Perdhana — Mon, 24 Jul 2023 00:00:00 +0700

Diabetes mellitus (DM) is a metabolic disorder commonly in developing countries. The number of DM patient increases anual. Oxidative stress conditions is trigger that cause of DM. An imbalance in the amount of Reactive Oxygen Species (ROS) with antioxidants in the body encourages damage to pancreatic beta-cells that can result in decreased insulin secretion. Beside DM treatment is done by injecting insulin or synthetic oral drugs, consumption foods that is rich phenolic compounds can be an alternative in lowering blood glucose. Phenolic compounds are able to act as antioxidant agents that prevent and inhibit the formation of free radicals from lipid peroxidation processes so that they can suppress oxidative stress in the pancreas. Phenolic compounds also have the potential to act as inhibitors of alfa-amylase and alfa-glucosidase enzymes which can delay the digestion of carbohydrates so that glucose absorption decreases. Inhibiting this enzyme is one way to keep glucose level normal especially after eating. Therefore, consumption foods high in phenolic compounds can reduce the risk of developing degenerative diseases, especially diabetes.