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All Journal Journal of Functional Food and Nutraceutical
Fortunata, Stacia Andani
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Agriculture, Biological Sciences & Forestry Nursing

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EVALUATION OF PHYTOCHEMICAL ACTIVITIES OF AQUEOUS AND ETHANOLIC GARLIC PEEL EXTRACT Fortunata, Stacia Andani; Rahmawati, Della; Andika, Dylan
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 (418.557 KB) | DOI: 10.33555/jffn.v1i1.20

Abstract

Garlic plant has been known to have various beneficial properties beside as a condiment. However, the garlic peel is still considered as waste and the research of its functional properties are still very limited. The purpose of this study was to explore the potential phytochemical activities of garlic peel extract which might be utilized as natural food additive or even functional ingredient in the future. The experiment was divided to two phases. The first phase identifies and compares the phytochemical content and activities between aqueous and ethanolic extract. The presence of saponins was detected along with the absence of alkaloids on both aqueous and ethanolic extract. The aqueous extract possessed lower flavonoid content, higher phenolic content and stronger antioxidant activity compared to the ethanolic peel extract. Ethanolic extract did not exhibit any antimicrobial activity against S.cerevisiae, while aqueous extract showed the activity against S.cerevisiae. Moreover, both types of extract also did not show any ?-glucosidase inhibition activity. In the second phase, optimization attempts for extraction method were done and it was found that the highest amount of antioxidant activity along with flavonoid and phenolic content could be obtained by changing the raw material-solvent ratio to 20 gr/1000ml.
Candlenut Milk and Cream Application for Non-Dairy Ice Cream with Higher Polyunsaturated Fatty Acid Wijaya, Hamdarian; Fortunata, Stacia Andani; Rahmawati, Della
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i1.77

Abstract

Lower ability to digest lactose limits the consumption of dairy products for children and teenagers. Candlenut is a known source of polyunsaturated fatty acid that can be processed into candlenut milk and cream as an alternative ingredient in the production of non-dairy food products, such as candlenut ice cream. However, the application of candlenut to the food products requires some optimizations. This research aimed to explore the optimized formula and overcome the limitations in nutritional requirement, sensory acceptance, and saponin content. Compared to dairy products, the utilization of candlenut will result in undesirable texture due to its unsaturated fatty acid content. The addition of stabilizer was able to improve the texture and was comparable to the dairy ice cream. The formulation was optimized by Design Expert software, resulted in selected formula using 49.7% candlenut cream, 29.8% of candlenut milk, 19.9% of sugar, and 0.55% stabilizer which had score 7.07±1.3 (“like moderately”) of the overall acceptance by hedonic test. The iodine value of the candlenut ice cream was higher (21.56 ± 0.60) compared to dairy ice cream (4.89 ± 0.13). The selected formula of candlenut ice cream also passed the Indonesian National Standard (SNI) in fat, sugar, protein content, total soluble solid and total plate count spoilage aspects. The saponin content (49.34 ± 0.23) was also in the range of daily intake limit.
Co-Authors Andika, Dylan Rahmawati, Della Wijaya, Hamdarian