Abstract A method that can detect colorant type in food is requisite against illegal practices that used non-food-grade colorants in food. In this study colorant types of yellow tofu were identified using visible near-infrared (Vis-NIR) and shortwave near-infrared spectra (SW-NIR) spectroscopy. Chemometrics analysis using partial least square-discriminant analysis (PLS-DA) and principal component analysis-linear discriminant analysis (PCA-LDA) were used to classify natural colorants, non-food-grade colorants, and food-grade colorants in yellow tofu. The best model obtained using Vis-NIR had calibration accuracy and reliability of 100% for both PCA-LDA and PLS-DA. The best model yielded by SW-NIR had calibration accuracy of 76% and 28% reliability for PLS-DA, and accuracy of 92% and 76% reliability for PCA-LDA. The result showed that Vis-NIR spectroscopy was superior to SW-NIR spectroscopy to distinguish the colorant type used in yellow tofu. Moreover, PCA-LDA yielded better accuracy and reliability compared to PLS-DA.

Abstract Sago starch can be processed into flour and used as an alternative food ingredient to replace wheat flour. The lack of innovation in sago products is due to the very low protein and fat content of sago. Increasing the nutritional value of sago can be done by fortifying anchovies as a source of protein. This study was conducted to determine the effect of anchovy flour fortification on the physical, chemical, and sensory qualities of noodles. The study used a one-factor Completely Randomized Design. The results showed that with increased fortification of anchovy meal, the nutritional content of protein, fat, and noodle ash increased significantly. Rehydration power 34% to 52%, color intensity L* 42,87 to 55,70; redness a+ 1,91 to 2,85; and b+ yellowish 7,19 to 10,39, elongation 214,81 to 294,93. The composition of noodles with 9% anchovy flour fortification can be used to increase the nutritional content of noodles with physical and chemical characteristics, namely 4,08% protein content, 0,38% fat content, and 3,11% ash content. The sensory quality of noodle texture was 3,94; taste 3,32; and fragrance 4,66.

Abstract Sago is a carbohydrate-producing food commodity in large quantities but has a low protein content. The interaction of protein and carbohydrates in sago noodles is expected to help improve nutritional value. Therefore, this study was conducted to determine the effect of the fortification of skipjack tuna fish meal in increasing the quality of sago noodles. Experimental design using a completely randomized design of one factor, namely the fortification of fish meal with five levels (0%, 8%, 10%, 12%, and 14%). Sago noodle characteristics with the fortification of fish meal were investigated. Result evaluation showed that the fortification of fish meal had the optimum concentration that can be used to increase the nutritional content of sago noodles is fortification of fish meal 14% with chemical characteristics, namely 2.16% ash content, 7.70% protein content, and 0.17% fat content.

Abstract Aloe vera rind contains antioxidant active components that can be used as raw materials for making herbal teas. The purpose of this study was to obtain the optimal formula for making herbal tea drinks made from aloe vera rind with a mixture of mint leaves and cinnamon by using the Expert Design 12 program with the D-optimal Mixture method. The formulations studied were obtained from the upper and lower limits of each raw material, so 16 formulas were obtained. Each quality formula was tested chemically and physically (lightness, antioxidant activity) and organoleptic (taste, color, odor, and overall), then the optimization stage was carried out to obtain the most optimal formula by determining the desired response value criteria. The optimal formula of herbal tea that has been selected by the Design Expert program with the Mixture D-optimal method with component proportions of 65,79% aloe vera rind, 30% mint leaf, and 4,21% cinnamon, has a desirability value of 0.604. Herbal tea has a green color, with a strong odor and a non-bitter taste.

Abstract Rowe luwa is a traditional porridge from Southwest Sumba, Indonesia, made from the steamed pulp cassava leaves pounded together with rice. This study examined the effect of pre-gelatinization temperature on the physical quality and nutritional content of instant rowe luwa porridge. The experimental design used in this study was a Completely Randomized Design (CRD) with pre-gelatinization temperature factors, viz., 60 °C (X1), 65 °C (X2), 70 °C (X3), 75 °C (X4) and 80 °C (X5). Physical properties were measured by analyzing color, viscosity, rehydration, and syneresis, while for nutritional compositions, water content, ash, fat, protein, carbohydrate, and energy were evaluated. The simple linear regression was employed to examine the correlation between pre-gelatinization temperature and physical properties or nutritional composition. The results showed that the pre-gelatinization temperature correlated with physical properties, such as: viscosity (r = 0.9924), rehydration (r = 0.807) and syneresis (r = 0.841). Furthermore, the pre-gelatinized temperature significantly affected protein and carbohydrate contents (p < 0.05), while the moisture, ash, and fat contents showed negligible effect (p > 0.05). Principal Component Analysis (PCA) showed that instant rowe luwa porridge prepared with the pre-gelatinization temperature of 80 °C (object X5) had the highest viscosity, rehydration, syneresis, and protein contents compared to the other cooking temperatures. These preliminary data are useful for further research to determine the method and optimization formula of the instant rowe luwa porridge.

Resumo Rowe luwa é um mingau tradicional do sudoeste de Sumba, na Indonésia, feito de polpa cozida no vapor de folhas de mandioca triturada junto com arroz. Neste estudo, o efeito da temperatura de pré-gelatinização sobre a qualidade física e o conteúdo nutricional do mingau instantâneo de rowe luwa foi examinado. O desenho experimental utilizado neste estudo foi um desenho completamente aleatório (CRD) com fatores de temperatura de pré-gelatinização, viz., 60 °C (X1), 65 °C (X2), 70 °C (X3), 75 °C ( X4) e 80 °C (X5). As propriedades físicas foram medidas através da análise de cor, viscosidade, reidratação e sinérese, enquanto que, para as composições nutricionais, foram avaliados os teores de água, cinzas, gordura, proteína, carboidrato e valor calórico. A regressão linear simples foi empregada para examinar a correlação entre a temperatura de pré-gelatinização e as propriedades físicas ou a composição nutricional. Os resultados mostraram que a temperatura de pré-gelatinização apresenta correlação com propriedades físicas, tais como: viscosidade (r = 0,9924), reidratação (r = 0,807) e sinérese (r = 0,841). Além disso, a temperatura de pré-gelatinização afetou significativamente os teores de proteínas e carboidratos (p< 0,05), enquanto que, para os teores de umidade, cinzas e gordura, apresentou efeito desprezível (p > 0,05). A análise de componentes principais (PCA) mostrou que o mingau instantâneo de rowe luwa com a temperatura de pré-gelatinização de 80 °C (objeto X5) apresentou os maiores valores de viscosidade, reidratação, sinérese e conteúdo de proteína, em comparação com as outras temperaturas de cozimento estudadas. Estes dados preliminares são úteis para pesquisas futuras para determinar o método de preparação e a fórmulação otimizada do mingau instantâneo de rowe luwa.

Abstract This study aimed to evaluate the physicochemical characteristics and mineral contents of dried extract of Averrhoa bilimbi and its antioxidant and antibacterial properties. Dried extracts leaves powder of A. bilimbi were analysed for its physicochemical properties and mineral compositions. The antioxidant and antibacterial capacities of extracts were determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and the disc diffusion method respectively. The functional groups from active compounds were identified by Fourier Transforms Infrared Spectrophotometer (FTIR). Physicochemical characteristics of A. bilimbi dried extracts, including pH and total acids dissolved in water and ethanol solvents, showed negligible differences. The dried leaves powder of A. bilimbi was rich in carbohydrate, protein, and ash contents. It also exhibited essential minerals in which potassium was the highest content. Compared to water, ethanol extract showed more scavenging property against DPPH (82.82 mg GAE/ g DW) and gave a more inhibitory effect on the growth of Salmonella sp., Escherichia coli, and Staphylococcus aureus. The FTIR spectra showed phenolic compounds might be associated with the antioxidant and antibacterial activities of this extract. A. Bilimbi leaves are promising a source for the development of functional food to prevent diseases related to stress oxidative and bacterial infections.

Abstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banana. This method required the data such as initial water content, critical moisture content, solid weight of the product, surface area of the packaging, permeability water vapor of the packaging, saturated water vapor pressure, and slope of the sorption isotherm curve. The result showed that the shelf life of banana bar products that was packaged using aluminium foil, aluma, and metalized plastics consecutively for 511.15; 458.72; and 80.95 days based on the acceleration method with the critical moisture content approach.

Abstract Extraction and coagulation techniques are essential stages in tofu production. This research studies the effect of extraction and coagulation techniques on physicochemical properties of soybean extract, soy pulp, and tofu. This study applies three extraction techniques, namely manual heat extraction, manual cold extraction, and cold extraction using mechanical devices. They used nigari coagulant. As a control, the process of making tofu follows the procedure process as in the small industry of tofu with whey coagulant. The measurement of material mass balance is done at each stage of the process, while the evaluation of the product includes water content, ash, protein, fat, magnesium, and texture. The experimental results show that an increase in the ratio of water to soybeans and the increase of extraction temperature can increase the amount of extracted protein. The coagulation using nigari produced 22.18 kg tofu in hot extraction treatment, 19.61 kg in cold extraction and 17.60 kg in machine extraction. The control treatment produced 36.8 kg of tofu. The water content in the control treatment was higher than the other three treatments. Protein levels, magnesium levels, hardness and chewing power for treatment with nigari coagulant were significantly higher than those with whey.