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All Journal Jurnal Agritechno Jurnal Teknologi Pangan dan Industri Perkebunan
Davin Goneril
Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science

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Inovasi Formulasi Food Pairing Serbat Sparkling Minuman Tradisional Pendamping Sandwich Generasi Z Sebagai Moodbooster Fungsional Hamzah Akram Maulana; Davin Goneril; Auliadini Febrianti; Vonny Fabiola; Fhebyta Solafidae M; Angelica Virginia; Yohana. S. Kusuma Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Sparkling serbat is an innovative traditional beverage derived from the serbat water of the Pontianak Malay tribe, enhanced with carbonation (soda) to increase its appeal as a cultural revitalization effort. This study utilized a Randomized Complete Block Design (RCBD) with one factor, namely the serbat-to-soda ratio (F), comprising 4 treatment levels (f0 = serbat:soda = 0:1, w/w; f1 = serbat:soda = 1:1, w/w; f2 = serbat:soda = 1:2, w/w; f3 = serbat:soda = 1:3, w/w; f4 = serbat:soda = 1:4, w/w), with five replications. The study aimed to identify the best ratio of soda to sparkling serbat suitable as an accompaniment to sandwiches, the favorite food of Generation Z. The research incorporated various spices, along with sodium bicarbonate and citric acid at varying concentrations, tested against several parameters (antioxidant activity, total flavonoid content, total acidity, total dissolved solids, pH, and color). The results showed that formulation F1, with sodium bicarbonate at 0.102 grams and citric acid at 0.123 grams, exhibited the highest antioxidant activity and total acidity, measuring 32.96% and 8.96%, respectively. The highest total flavonoid content was observed in formulation F4, with a value of 173.74%. The addition of sodium bicarbonate and the reduction of citric acid affected the antioxidant activity and total flavonoid content in the sparkling serbat. Consumer acceptance indicated that sample F3 was the best treatment in terms of antioxidant content and consumer preference.Keywords: Serbat, Pontianak, Sparkling, Soda
Minyak Sawit Merah: Karakteristik Nutrisi, Bioaktif, Potensi Kesehatan, dan Aplikasi dalam Pangan Fungsional Sumber Antioksidan Davin Goneril; Dwi Septi Niranti Hidayat; Emilia Septiani
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1795

Abstract

Red palm oil is reddish crude palm oil (CPO) refined olien fraction without being bleached. This commodity has the potential to be developed from the industrial to health sectors. Red palm oil can be potential antioxidant source functional food, however comprehensive reviewing chemical and bioactive profile, health evidence, and antioxidant activity in functional food never been conducted. The review is using descriptive method as narrative review, summarizing the nutritional content, bioactives, health potential, and functional foods utilization from 2015-2025. Red palm oil is dominated by saturated (37.83%-65.62%) and monounsaturated (27.30%-43.54%) fatty acids. The bioactive compounds found were carotenoids, tocopherols, phytosterols, squalene, flavonoids, and phenolics, that can act as antioxidants, anti-inflammatories, blood vitamin A enhancers, antidiabetics, and antiproliferatives. In functional food processing, such as chocolate spread, mellorine, bagelan, and ground coffee providing DPPH radicals inhibition around (7.091%-82.10%). The study shows that red palm oil is considered balanced between the contained fatty acids, while high in antioxidants (Tocotrienol, β-carotene, sitosterol, and squalene) which depended on the cultivation, post-harvest handling, and processing. The potential health function provided as a source of functional food antioxidants affected by the processing and ingredients combination, which shows the potential for diversification in the further research.
Co-Authors Angelica Virginia Auliadini Febrianti Dwi Septi Niranti Hidayat Emilia Septiani Fhebyta Solafidae M Hamzah Akram Maulana Vonny Fabiola Yohana. S. Kusuma Dewi