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Puspantari, Widya
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Materials Science & Nanotechnology Physics

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Enhancing Iota Carrageenan Soft Capsules with Modified Starch Perwatasari, Dayu Dian; Putri, Renny Primasari Gustia; Puspantari, Widya; Royanti, Ida; Wibowo, Des Saputro; Hidayat, Taufik; Wahyuni, Tuti; Purwoto, Heri; Manalu, Lamhot Parulian; Laksono, Hendrawan
Science and Technology Indonesia Vol. 10 No. 1 (2025): January
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.1.183-190

Abstract

Due to the increasing demand for gelatin alternatives, iota carrageenan, a polymer derived from seaweed, is being explored as a potential base material for soft capsule production. However, the rheological properties of iota carrageenan alone are insufficient for commercial manufacturing, necessitating the addition of fillers such as modified starches. This study evaluates the performance of iota carrageenan-based soft capsule shells using modified cassava, potato, and sago starches as fillers. Various mechanical and rheological properties were assessed, including elongation, stickiness, tensile strength, and viscosity. The results demonstrated that modified cassava starch provided the best overall balance of mechanical properties, exhibiting superior moldability (47.56 mm elongation), flexibility, and moderate stickiness (567.45 gf). Scanning Electron Microscopy (SEM) analysis revealed that cassava starch capsules had a more uniform outer surface with smoother internal morphology than other starches. These findings suggest that modified cassava starch is a promising candidate for large-scale production of high-quality soft capsules.
A Multidimensional Assessment of Spouted-bed Roasted Almonds for Mitigating Acrylamide Formation While Enhancing Sensory and Functional Attributes Puspantari, Widya; Yohanes, Heryoki; Astin, Eko Pratama; Hartono, Lusiana Kresnawati; Alfa, Mohamad Nafila; Komariyah, Kokom; Atmaji, Gigih; Pramono, Edi Priyo; Widodo, Wahju Eko; Setianto, Wahyu Bahari
Science and Technology Indonesia Vol. 10 No. 4 (2025): October
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.4.1109-1119

Abstract

Almonds (Prunus dulcis) are widely valued for their nutritional composition and sensory properties, and roasting is commonly applied to enhance their flavor and extend their shelf life. However, thermal processing can degrade bioactive compounds and promote acrylamide formation. This study examined the effects of spouted-bed fluidization roasting at temperatures ranging from 150 to 180 °C for 5 to 7 min on acrylamide levels, antioxidant activity, physicochemical characteristics, and sensory profiles of almonds. The analytical methods included texture analysis, ultra-performance liquid chromatography (UPLC), colorimetry, Fourier-transform infrared spectroscopy (FTIR), and descriptive sensory evaluation. Acrylamide concentrations ranged from undetectable levels (<40 ppb) at 150 °C for 5 min to 1,672 ppb at 180 °C for 7 min. Total phenolic content increased at higher roasting temperatures (170–180 °C), reaching up to 0.90mg GAE/g, while antioxidant activity decreased from 0.51MBHA/g in raw almonds to 0.15–0.37MBHA/g in roasted samples. Roasting also reduced the moisture content (from 5.38% to 1.09%) and fracturability (from 102.39N to 71.81N), increased the browning intensity (BI: 42.13 to 30.77), and altered the FTIR spectra, indicating the formation of esters and carboxylic acids via Maillard reactions. Sensory evaluation showed that higher temperatures enhanced crispiness and aroma, but also increased bitterness and burnt characteristics. Overall, spouted-bed roasting at 160–170°C for 5–7 min minimized acrylamide formation while maintaining favorable sensory quality and preserving phenolic compounds. These results provide a basis for optimizing almond roasting parameters to improve safety and nutritional retention.
Co-Authors Alfa, Mohamad Nafila Astin, Eko Pratama Dayu Dian Perwatasari Gigih Atmaji, Gigih Hartono, Lusiana Kresnawati Hendrawan Laksono Heryoki Yohanes, Heryoki KOKOM KOMARIYAH, KOKOM Lamhot Parulian Manalu, Lamhot Parulian Pramono, Edi Priyo Purwoto, Heri Putri, Renny Primasari Gustia Royanti, Ida Taufik Hidayat Wahyu Bahari Setianto Wahyuni, Tuti Wibowo, Des Saputro Widodo, Wahju Eko