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All Journal Jurnal Teknologi Hasil Pertanian AgriHealth: Journal of Agri-food, Nutrition and Public Health
Sefrienda, Ardiba Rakhmi
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Agriculture, Biological Sciences & Forestry Education Environmental Science Health Professions Public Health

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PROTEIN CONTENT AND COLOR OF GREEN MACROALGAE Ulva lactuca (L.) ON SOAKING TIME AND DRYING METHOD Sefrienda, Ardiba Rakhmi; Novianty, Hilda; Jasmadi, Jasmadi; Suryaningtyas, Indyaswan Tegar; Poeloengasih, Crescentiana Dewi; Kumayanjati, Bayu; Permadi, Sandi; Setyono, Dwi Eny Djoko
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.59721

Abstract

The green macroalgae Ulva lactuca (L.) is a potential alternative protein source. This study investigates the effect of soaking and different drying methods on the protein and color quality of U. lactuca. Moisture and ash content, color, and protein content, i.e., crude protein, in vitro protein digestibility, and protein solubility of the seaweed were determined. In its conduct, fresh U. lactuca was soaked in fresh water for various soaking times (0, 1, 2, and 3 h). Soaking U. lactuca with the highest protein digestibility was selected for further drying method investigation, i.e., sun-drying, shade-drying, and oven-drying at 40°C. The results reveal that soaking treatment did not affect protein quality significantly, but there was a significant effect of soaking treatment on the ash content and color quality of U. lactuca. Among the drying method, sun drying and oven drying resulted in higher in-vitro protein digestibility and protein solubility compared to shade drying.  
Examining the Quality Enhancement and Antioxidant Properties of White Compound Chocolate Formulated with Pineapple Powder (Ananas comosus L.) Muhammad, Dimas Rahadian Aji; Nur’aini, Arina; Sefrienda, Ardiba Rakhmi; Siswanti, Siswanti; Nursiwi, Asri; Juvinal, Joel Garcia
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 7, No 1 (2026): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v7i1.116139

Abstract

Efforts to enhance the antioxidant activity of white compound chocolate, a type of chocolate with the lowest phenolic content, can be achieved by incorporating additional fruit-based active ingredients. Pineapple powder is a promising ingredient for chocolate formulation due to its distinctive flavor characteristics and potential bioactive compounds. This study aimed to investigate the effects of varying pineapple powder concentrations and grinding durations on the physical and chemical properties of white compound chocolate formulated with pineapple powder. The study utilized a factorial completely randomized design (CRD) with 2 factors: pineapple powder concentration (15%, 20%, and 25%) and the grinding duration (2.5, 5, and 7.5 hours). The experiment was conducted in triplicate. The results indicated that L* was significantly reduced with the addition of 20% and 25% pineapple powder. At the same time, chocolate hardness was significantly higher than the control, especially with the 25% pineapple powder addition and grinding times of 5 and 7.5 hours. The incorporation of pineapple powder increased the moisture content of the chocolate from 1.3 to 2%. Volatile compounds, such as δ-Caprolactone, benzyl valerate, benzaldehyde, 2,4-dihydroxy-, γ-Decalactone, 5-hydroxymethylfurfural, were detected in the formulated chocolate. Incorporating 25% pineapple powder increased phenolic and flavonoid content by almost fourfold. Thus, it significantly improved the antioxidant activity of the chocolate in terms of DPPH and ferric reducing antioxidant power (FRAP). Variations in grinding duration did not significantly affect the physical and chemical properties. The results of this study create new opportunities for the food industry to develop innovative chocolate variants.
Co-Authors Asri Nursiwi, Asri Bayu Kumayanjati Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dwi Eny Djoko Setyono, Dwi Eny Djoko Jasmadi Jasmadi, Jasmadi Juvinal, Joel Garcia Novianty, Hilda Nur’aini, Arina Permadi, Sandi Poeloengasih, Crescentiana Dewi Siswanti Siswanti Suryaningtyas, Indyaswan Tegar