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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Functional Food and Nutraceutical Journal of Applied Agricultural Science and Technology
Lo, Diana
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Agriculture, Biological Sciences & Forestry Nursing

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ANTI-INFLAMMATORY ACTIVITY OF PECTIC ENZYME-TREATED PECTIN ON LIPOPOLYSACCHARIDE-INDUCED RAW 264.7 CELLS Huang, Cian-Song; Li, Qiao-Lin; Lo, Diana; Wang, Yuh-Tai; Wu, Ming-Chang
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (782.022 KB) | DOI: 10.33555/jffn.v1i1.14

Abstract

The purpose of this study was to investigate the ability and pathway of the pectic enzyme-treated (PET) pectin to inhibit the inflammation of macrophage RAW 264.7 induced by lipopolysaccharide. Results showed that PET-pectin produced from 1% substrate and 48 h reaction time had the highest antioxidative activity, thus these parameters were used to produce PET-pectin used in this study. PET-pectin showed no cell cytotoxicity to normal macrophage RAW 264.7 and reduce the nitrite secretion from LPS-induced RAW 264.7 by 20%. Finally, the expression of cytokines, including NO synthase (iNOS), nitric oxide (NO), cyclooxygenase-2 (COX-2), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-?B) and tumor necrosis factor (TNF-?) were analyzed by western blot. In the western blot method, it was found that iNOS, COX-2, NF-?B, TNF-? and other proteins that activated NO production had a downtrend. It was found that PET-pectin possess promising activity to mitigate the inflammatory response.
Effect of different feed on nutritional content of black soldier fly (Hermetia illucens): A systematic review and meta-analysis Lo, Diana; Loho, Luna; Afandi, Frendy Ahmad; Romulo, Andreas; Tedjakusuma, Felicia; Somma, Tammara; Kaburuan, Emil Robert; Zulkarnain, Arif; Khatri-Chhetri, Rupak
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1153

Abstract

Black Soldier Fly (Hermetia illucens) or BSF is commonly used in food industry as a meat substitute to reduce food waste and environmental pollution. It could grow effectively using organic material such as manure and food waste. In this study, a comparison of the nutritional content of BSF fed with manure and food waste will be determined by conducting a systematic review and meta-analysis. The information about protein, fat, carbohydrate, ash, and calcium content of manure or food waste fed BSF from various scientific database sources was analyzed and discussed. There were 720 literatures selected to be included in the meta-analysis dataset, with the main selection criteria: original research articles published in the last ten years with nutritional data on manure and food waste fed BSF. From the literature screening process, 8 articles were obtained and included in the meta-analysis. Based on meta-analysis, it was found that the food waste fed BSF group has approximately 16% higher protein content, 33% higher fat content, but 59% lower ash content if compared to manure fed BSF group. However, the use of food waste as BSF feed did not give a significant effect on BSF carbohydrate and calcium content when compared to manure fed BSF.
Effect of Flash Drying on the Physicochemical Characteristics of Tapioca Starch Nasution, Januar; Widodo, Felix; Lo, Diana; Phothisoot, Thitipong; Kongpichitchoke, Teeradate
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.294

Abstract

Tapioca starch is widely used as a relatively cheap binder, thickener, and emulsion stabilizer. The product is often produced in Indonesia through several drying methods capable of influencing the functional properties and commercial price. Therefore, this study aimed to compare the effect of flash and sun drying on the physicochemical properties of tapioca starch. The focus was on the viscosity, change time from starch to dough, solubility level, gelatinization time, final gelatin height, color, white level, moisture content, degree of acid, crude fiber, and starch percentage. The results showed that flash drying significantly reduced the viscosity, a* value, white level, moisture content, and degree of acid. Meanwhile, the change time from starch to dough and L* value was significantly higher. It was concluded that flash drying had several advantages and disadvantages over sun-drying but could be used as an alternative time-efficient and more hygienic method.
The Effect of Hydrolyzed Pectin as a Sugar Substitute on The Physicochemical Properties of Pineapple Spread Lo, Diana; Michellina, Michellina; Tedjakusuma, Felicia; Huang, Cian-Song
Journal of Applied Agricultural Science and Technology Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i4.175

Abstract

Pineapple is a fruit that is widely produced in Indonesia. Pineapple can be processed into jam or fruit spread to extend its shelf life. However, jam contains high amount of sugar. High consumption of sugar in the diet can contribute to a high kilojoules diet or known as 'energy dense' and thus contribute to the development of health problems like obesity or diabetes. Sugar has important role in the jam. It binds water molecules to build spreadable product. Pectin can also bind water molecules and cannot be digested by human body but addition of pectin as sugar replacement cannot build spreadable product because pectin molecules is much longer than sucrose. Thus, depolymerization through hydrolysis is needed on pectin molecule. Therefore, the purpose of this research was to determine the effect of different hydrolyzed pectins as substitute for sucrose in a pineapple spread. The physicochemical properties of hydrolyzed pectin (viscosity and color value) and pineapple spreads made from the hydrolyzed pectin (color value, degree of brix, water activity, syneresis and spreadability) were investigated. The results showed that pectin treated with 0.05 M of HCl for 96 h produced the best pineapple spreads based on water activity and percentage of syneresis results. Moreover, pineapple spreads made from pectin treated with 0.05 M of HCl for 96 h has the most similar color and spreadability to the one with sucrose.
Co-Authors Afandi, Frendy Ahmad Arif Zulkarnain, Arif Huang, Cian-Song Kaburuan, Emil Robert Khatri-Chhetri, Rupak Kongpichitchoke, Teeradate Li, Qiao-Lin Loho, Luna Michellina, Michellina Nasution, Januar Phothisoot, Thitipong Romulo, Andreas Somma, Tammara Tedjakusuma, Felicia Wang, Yuh-Tai Widodo, Felix Wu, Ming-Chang