Food Science and Technology Journal (Foodscitech)

Effect of Alcohol Concentration in Soxhlet Extraction of Bioactive Compounds from Pineapple Peel as an Antioxidant for Cooking Oil

Amalia Nur Kumalaningrum — 2024-12-28

The pineapple peel, as organic waste, is still rarely used and processed widely, even though the benefits of pineapple peel have been studied quite extensively. Pineapple peel contains bioactive compounds that have antioxidant activity, such as flavonoids and phenolic compounds as a source of natural antioxidants. The extraction method using Soxhlet requires less solvent and a shorter time due to increasing temperature. This research aims to determine the optimum method for extracting antioxidant compounds using Soxhlet extraction. Soxhlet extraction was obtained using ethanol solvent at various concentrations of 0%, 55%, and 96%. Quantitative tests were carried out to determine the flavonoid and phenol content. The antioxidant activity test was analyzed using the DPPH free radical scavenger method. The pineapple peel extract resulted in optimum condition in 96% ethanol due to obtaining the highest yield, 11.48%, the highest flavonoid content, 11.99 mg QE/g, and strong antioxidant activity. The phenolic content was achieved in the highest amount after being extracted in 55% ethanol. The pineapple peel showed the potential effect of inhibiting lipid oxidation in cooking oil. The addition of the extracted sample could lessen the formation of free fatty acid in cooking oil by about 38.4%. This research revealed that pineapple peel extract could be a promising natural antioxidant in future applications.

A research Saponin Content Reduction in Maja Leaf Tea (Aegle marmelos L. Corr.) A Study of Different Blanching Methods and Duration

Oktavio Salsabila Putri — 2024-12-28

The potential of maja plant leaves (Aegle marmelos L. Corr.) in Indonesia is important to research, because it can be a new alternative herbal tea. It is known that maja leaves contain saponin. Saponin levels can decrease with blanching treatments such as boiling and steaming. This research uses an experimental method, with a completely randomized design (CRD) consisting of two factors, the first factor (C) is the method of blanching maja leaf tea with two levels, namely C1: Boiling and C2: Steaming, and the second factor (L) is blanching time with three levels, namely L1: 5 minutes, L2: 7 minutes and L3: 9 minutes which is repeated three times. The research data were analyzed using ANOVA (Analysis of Variance) in SPSS version 23. If the results of analysis showed that there were significant differences between treatments (p<0.05), then a further test was carried out using the LSD and Tukey HSD test at the level confidence α=5%. Organoleptic test analysis was analyzed using the liking (hedonic) test, followed by the Kruskal Wallis test. The best determination of all research parameters is carried out using the Effectiveness Test. The consclucion of the experiment reseach, it shows that the interaction between different blanching methods and duration have a significant effect on saponin levels, a very significant effect on water content and the C2L2 treatment is the best treatment with the highest yield value is 0.82 with the research variables is saponin 15.14 mg/ml, water content 3.47%, average color 5.52, aroma 4.79 and taste 4.88

Development of Spontaneous Fermented Drink from Red Dragon Fruit Peel (Hylocereus polyrhizus): Chemical and Microbiological Perspectives

Findi Citra Kusumasari — 2024-12-31

Red dragon fruit peel (Hylocereus polyrhizus) has a higher antioxidant content than red dragon fruit
flesh. However, the peel of red dragon fruit is still not widely utilized in manufacturing functional foods.
Fermented drink is one type of product that uses microbes to decompose nutrients contained in raw
materials therefore the nutritional value of the resulting product can be increased. This study aimed to
make fermented drink from red dragon fruit peel which was done spontaneously with the addition of
palm sugar as a source of nutrients for microbes. The method used was a complete randomized design
(CRD) with one factor: the concentration of palm sugar (10%, 20%, 30%, and 40%) and the weight of
red dragon fruit peel as much as 60%. The results showed that the best dragon fruit peel fermented
drink formulation was using 30% palm sugar which produced the highest total titratable acidity of
0.36±0.05% with a pH value of 3.39±0.03. Total lactic acid bacteria also had the highest value of
3.30x109±0.06 CFU/ml while the reducing sugar content was 4.47±0.015%. The highest reducing sugar
(5.04±0.065%) was obtained in the formulation that uses 20% of palm sugar as carbon sources

Substitution Of Soybean Pulp Flour And Addition Of Glycerol Monostearate (GMS) On Chemical Properties And Organoleptic Soft Cookies

Uun Nur Khasanah Al Ubaidilah — 2025-01-07

Soy milk pulp is the residue produced after the extraction process of soy juice to produce soy milk. Soy milk pulp has a fairly high nutritional content, including fiber, protein, and several bioactive compounds. Research on soy milk pulp is relevant because of its potential in the development of highly nutritious food products and positive impact on the environment through waste management. The purpose of this study is to determine the effect of the interaction between the proportion of wheat flour and soybean pulp flour with GMS on the chemical and organoleptic properties of soft cookies so that good quality soft cookies are obtained and can be accepted by the public based on taste, color, and taste as well as high fiber and protein levels and good for health it can make people more interested in local food products with high nutritional value and increase the utilization of soy milk processing waste that is often unused around our environment. This research method uses a factorial Complete Randomized Design (RAL) consisting of two factors. The first factor is the proportion of wheat flour substitution with soy milk dregs flour into 3 levels, namely A1 (50%, 50%), A2 (40%, 60%), A3 (30%, 70%), and the second factor, namely the GMS concentration becomes 2 levels, namely B1(2%), B2(3%). The results showed that the best treatment based on all parameters obtained substitution of 60% soy milk pulp flour and the addition of 2% GMS was the best value with parameter criteria, namely water content = 12,0%, protein content = 8,94%, fiber content = 10.93%, fat content = 15,46%, color = 4 (like), taste = 4 (like), aroma = 4 (like), texture = 4 (like).

Keywords: soft cookies; soy milk pulp; GMS

Potential for Microalgae as a Superfood in Fermented Dairy Products: A Review

Joshua Christmas Natanael Luwidharto — 2025-01-08

The increasing global population has pressured global food security, particularly regarding protein supply. Microalgae, with their high protein content, have garnered significant attention as a potential substitute for increasingly expensive animal-based proteins. Their incorporation into foods and beverages presents a promising strategy to address hunger and malnutrition. In this context, fortifying fermented dairy products such as yogurt, and cheese with microalgae offers an innovative approach to developing value-added products that combine animal-based proteins with plant-based ingredients rich in protein and bioactive compounds. This review explores the effects of incorporating microalgal and their derivatives on the physicochemical, colorimetric, and antioxidant properties, texture, rheology, sensory profile, and viability of starter cultures and probiotics in yogurt, and cheese. This literature review aims to contribute to a better understanding of the potential of microalgae as a unique food ingredient in the development of sustainable products and their beneficial health effects.

Nutrition and Organoleptic Quality of Beef Dendeng Cured using Kulim Leaf Solution (Scorodocarpus borneensis Becc.)

Edy Permadi — 2025-01-14

Beef, as a source of animal protein, has a high nutritional content. The high level of nutrition in fresh
beef makes it easy to damage beef and can be minimized through meat processing technology, one of
which is beef dendeng. Dendeng is generally made by adding synthetic preservatives and curing other
seasonings. However, the use of synthetic preservatives is limited, so natural ingredients are needed
as curing agents, namely the leaves of the kulim plant. This research aims to determine the use of
kulim leaf solution as a curing agent on the nutritional and organoleptic quality of beef dendeng. The
research was carried out using an experimental method, namely a solution of kulim leaves as a curing
agent for beef dendeng. The method used in the research was a Completely Randomized Design
(CRD) with concentrations of kulim leaf solution (0%, 10%, 20%, 30% and 40%) with 3 replications.
The variables observed were Protein, Fat and Organoleptic. The results of the study showed that beef
dendeng cured with kulim leaf solution gave an average value of Protein 34.66-40.40, Fat 11.29-
10.78, Taste 3-3.4, Texture 2.48-2.56, Aroma 1.84-2.24, and Color 4.08-3.64. The best concentration
of kulim leaf solution as a curing agent is in the 30% treatment, namely protein 38.49, fat 12.58, taste
3.32, texture 2.92, aroma 2.24 and color 4.04.

Phytochemical Tests and Antioxidant Activity Tests From Ethanol Extract Of Fig Leaves (Ficus carica Linn.) Green Yordan

Earlyna Sinthia Dewi — 2025-01-14

The fig plant (Ficus carica L.) is one of the Moraceae family, which usually grows in countries with tropical
and subtropical regions whose leaves have the potential as traditional medicine and also as an antioxidant.
The purpose of this study was to identify the phytochemical content and antioxidant compounds from the
ethanol extract of fig leaves of the Green Jordan variety. Active compounds were extracted by the
maceration method using ethanol solvent with concentrations of 50%, 60%, 70%, and 96%. Phytochemical
tests include testing for alkaloids, flavonoids, saponins, and tannins. The antioxidant activity test was carried
out using the DPPH method (2,2-diphenyl-1-picrylhydrazyl). The antioxidant activity test was carried out
using the DPPH method (2,2-diphenyl-1-picrylhydrazyl). The results of the phytochemical test showed that
the secondary metabolites contained in the ethanol extract with various concentrations of Fig leaves include
alkaloids, flavonoids, saponins, and tannins In addition, Fig leaves extract with 96% ethanol solvent has a
very strong antioxidant potential of 96.0%.