Authors:Aekkalak Phothiwicha, Kiatisak Thamsaad, Kanjapach Boontranurak, Panlop Sintuya, Naksit Panyoyai Pages: 1 - 5 Abstract: Papain is a proteolytic enzyme extracted from plant latex. The protease has widely used in the meat industry and culinary work for a pre-tenderization step prior to further meat processing. The objective of this research was to evaluate the bioactivity of papain extracted from Chaya and papaya. The different levels of papain, casein substrate, temperature, and pH were set up in vitro conditions. Then, the fresh papain was used to digest raw beef and the beef was dried under solar process. The sun-dried beef was further analyzed of yield, moisture content, water activity, and tensile force. It was found that proteolytic activity from both plants was accelerated by a high level of papain or casein up to 2.0 (w/v). The best optimal proteolytic activity was recorded at 60oC and pH5. Later, the tenderized beef at pH6.5 was dried by a solar dryer, where an inside tunnel temperature was approximately 40oC, 40% relative humidity, and 187 Btu/ft2. hr solar radiation. The sun-dried beef had a 75% yield, a 32% moisture content, and 0.90 Aw. Despite the fact that the drying temperature and pH of beef were not optimal as given from the previous results, the tensile force and the work of tension of papain-treated beef both moist and dried states were lower than the non-treated beef. PubDate: 2022-02-28 Issue No:Vol. 5, No. 1 (2022)
Authors:Fitri Tafzi, Nur Hasnah , Nurfaijah Nurfaijah, Irma Rahmayani, Ayi Nurfitryah Pages: 21 - 25 Abstract: Oyster mushrooms have a delicious taste and contain nutrients. One of the popular oyster mushrooms in the community is white oyster mushrooms (Pleurotus ostreatus). The content and characteristics of oyster mushrooms are influenced by the age of harvest. This study aims to determine the effect of oyster mushrooms harvesting age on physical and chemical properties. This study used a completely randomized design. The treatment is the age of harvesting namely 2, 3, 4, and 5 days after budding. Each experimental unit was repeated 3 times. This research consisted of nursery, incubation, maintenance, and harvesting oyster mushroom. The results showed that harvest age has a significant effect on the height, diameter of the hood and the wet weight but has no effect on; the number of stalks and water content of white oyster mushrooms PubDate: 2022-02-28 Issue No:Vol. 5, No. 1 (2022)
Authors:Adindu Linus-Chibuezeh, Chinenye Okoye-Okeke, Chidiamara Adindu-Linus, Maduebibisi Ofo Iwe Pages: 26 - 33 Abstract: The study evaluated the potentials of Pigeon pea (Cajanus cajan) flour in the production of akara (fried cake). The flour samples were produced by soaking the seeds in water, dehulled, oven dried and ground to flour and divided into 4 units. The flour was passed through sieve of different size while the control was not sieved. Physicochemical and sensory analyses were conducted for the flour and akara using standard methods and results were presented as mean ± standard deviation using ANOVA. Significance was accepted for p≤0.05 by Duncan multiple range test. Result of functional properties showed that the sieved pigeon pea bulk density, emulsion capacity and foam capacity increased with increase sieve aperture in the range 0.73 to 0.81(g/mg), 43.08 to 46.66, and 44.35 to 46.14 respectively, while wettability (1.53 to 1.88) and gelation capacity (11.10 to 11.17) decreased. The results of the proximate composition of the akara showed values for pigeon pea and cowpea flours in moisture content, ash, fibre, protein and carbohydrates. The Sensory evaluation results showed that all the sensory parameters evaluated increased with decreased sieve aperture and differed significantly with respect to overall acceptability. Keywords: proximate, sensory, quality, cowpea PubDate: 2022-02-28 Issue No:Vol. 5, No. 1 (2022)
Authors:Adisak Akesowan, Usamas Jariyawaranugoon Pages: 6 - 11 Abstract: This present study aimed to enhance nutrients and reduce fat content in steamed pumpkin cakes. Two independent variables, including quinoa (30−80% w/w by pumpkin weight) and soymilk (15−60% w/w by coconut milk weight), were studied using response surface methodology. The statistical results showed that the quinoa inclusion had significant linear and quadratic effects (p<0.05). The soymilk showed a negligible effect, and there was no interaction effect between the two variables. Increasing quinoa has decreased all sensory scores of the samples, mainly when replacing pumpkin flesh with more than 50% quinoa inclusion. The pumpkin cake with 30% quinoa and 46% soymilk was the optimal formulation with a 0.936 desirability value. The optimal sample lowered all sensory attributes than the regular sample, particularly the appropriate qualities, such as unpleasant flavor and softer texture. About 54 percent of the consumers were willing to buy the product. The product is healthy with a 14.6% protein increment and 27% fat reduction. PubDate: 2021-12-31 Issue No:Vol. 5, No. 1 (2021)
Authors:Suryono -, Budi Setiawan Pages: 12 - 16 Abstract: Milk consumption during adolescence is considered an early means of preventing osteoporosis in adults. Osteoporosis is a systemic skeletal disease characterised by low bone density and microarchitectural deterioration of bone tissues, with a consequent increase in bone fragility and suspectibility to fracture. Augmenting bone mass during adolescence has been suggested as a strategy to prevent osteoporosis, because adolescents may represent the final opportunity for substantially increasing bone mass before skeletal consolidation. The purpose of this study was to determine effects of fresh and high calcium milk on blood calcium concentration and bone density. Variables measured in this study were blood calcium concentration, bone density of spine and bone density of whole body. The study using 55 adolescent boys that had 17 to 19 years old. The design of this study is nested randomized design with two factors are kind of mil (fresh milk, high calcium milk) and volume of each kind of milk (250 ml, 500 ml, 750 ml). Results of the study indicated that fresh and high calcium milk in this research not significant effects (P>0.05) on blood calcium concentration and bone density of whole body. But, high calcium milk consumption was able to increase bone density. It was found that high calcium consumption showed very highly significant effect (P<0.01) on bone density of spine with 1.79% contributions. Based on general linear model equation, bone density of trunk can be estimated by high calcium milk consumption. Keywords : milk consumption, adolescence, blood calcium concentration, bone density PubDate: 2021-12-31 Issue No:Vol. 5, No. 1 (2021)
Authors:Alfi Sophian Pages: 17 - 20 Abstract: Species DNA detection using genetic markers of the PGR gene on chicken nuggets was carried out to see whether these genetic markers could be used to test species DNA detection in chicken nuggets food products. The test method used in this study is a real-time PCR test method using the SYBR green technique where the test results can be either Ct or Tm values which indicate amplification or detection. The results of DNA isolation showed that the concentration and purity of the isolated DNA were in the range of 35.10 ng/µL – 36.10ng/µL with an average of 35,488 ng/µL. As for the purity value measured at the A260/A280 wavelength, the results were obtained with a purity range between 2,110 – 2,250 with an average of 2,165. For the results of real-time PCR amplification, the Ct value of the chest sample was at 24.50, the Ct LOD value was at 21.20 and the Ct value of the positive control was 27.10. For the Tm value of the busty sample at 81.10, the Tm LOD value at 81.20 and the positive control Tm value at 82.10. In a conclusion, in this study, genetic markers of the PGR gene can be used to test specific DNA detection of chicken species in chicken nugget products. PubDate: 2021-12-31 Issue No:Vol. 5, No. 1 (2021)
Authors:Addion Nizori, Surhaini, Elkanah Jayanti, Surhaini, Ika Gusriani, Mursyid, Daniel Tua Purba Pages: 34 - 38 Abstract: Abstract—Coffee quality can depend on several factors such as the species/varieties cultivated, the processing after the harvesting phase, geographical origin, and climatic factors. Fermentation is one of the post harvest technology that influence coffee chemical and sensory properties. This study was to determine the effect of fermentation time into antioxidant and physicochemical of Arabica coffee from Kerinci region Indonesia. Research design used was randomized complete design with 5 combinations of treatments, which are 12, 20, 28, 36, and 44 hours fermentation with 3 replicates. The results shows fermentation time have a significant effects on moisture content, pH, antioxidant activity. The duration of fermentation results in increasing higher moisture content, lower pH value and decreased antioxidants. Keywords— Anaerobic fermentation, coffee processing, antioxidan PubDate: 2021-12-31 Issue No:Vol. 5, No. 1 (2021)
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