Abstract This study aimed to evaluate the physicochemical, nutritional, and organoleptic properties of nuggets based on Moringa oleifera leaves and Arius thalassinus. The ratio of the giant catfish and M. oleifera leaves were 100:0, 100:5, 100:10, and 100:15. The increase of M. oleifera leaves affected the characteristics of nugget products, viz., texture profile, protein, amino acids, cooking loss, and water holding capacity (WHC). Based on sensory tests, the four types of giant catfish nuggets with M. oleifera leaves did not differ significantly. Giant catfish nuggets and moringa leaves have the potential of being developed into products that can be consumed widely.

Abstract The presence of calcium oxalate is the major obstacle in flour processing of Amorphophallus muelleri tuber since the calcium oxalate can induce skin irritation and is harmful to kidneys. The development of a rapid analytical method to detect calcium oxalate in Amorphophallus flour is required. This research was intended to evaluate the use of some analytical methods (FTIR, SEM-EDS, XRD, XRF, and titration methods) in calcium oxalate detection in Amorphophallus muelleri flour prepared from different treatments (soaking in water (W), solution of sodium bisulfite 1000 ppm (B), solution of sodium chloride salt 3% (S), solution of sodium bisulfite 1000 ppm and sodium chloride salt 3% (BS)). Results showed that the presence of oxalate in Amorphophallus flour can be detected in the FTIR spectra from the C=O group at a wavenumber of 1610 cm-1. SEM images confirmed that calcium oxalate in Amorphophallus flour existed as raphide crystals in which their quantity can be estimated by the EDS feature of SEM. The presence of calcium oxalate crystals in Amorphophallus flour can be differentiated from other salts present in the flour by XRD. XRF can be used as a rapid analytical tool to detect the presence of calcium oxalate in Amorphophallus flour. The potassium permanganate titration technique can be used as a reference method for other rapid analytical methods in detecting calcium oxalate in Amorphophallus flour.

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 The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response surface methodology. In total, 14 experimental models were generated using a simplex lattice design. Results demonstrated that the quadratic model appeared to be the best fitting model for assessing dietary fiber and hardness response of banana bars; meanwhile, the linear model was found to be the best fitting model for assessing protein and potassium response, and the special cubic model was best fitted for assessing inulin response. Results of the optimization process suggested that banana bars prepared using 20% banana puree, 20.50% banana flour and 9.50% potato starch was the best solution for this combination of variables, with a desirability value of 0.923.