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All Journal JURNAL SAINS PERTANIAN EQUATOR FoodTech: Jurnal Teknologi Pangan
Oktaviani, Sulha Rahmi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology

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PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF EFFERVESCENT PINEAPPLE HEALTH DRINKS AT VARIOUS SODIUM BICARBONATE CONCENTRATIONS Oktaviani, Sulha Rahmi; Dewi, Yohana S.K.; Lestari, Oke Anandika
Jurnal Sains Mahasiswa Pertanian Vol 9, No 1 (2020): Januari 2020
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Instant food products are preferred by the public because they are easily consumed and stored. One functional food product in the form of a health drink is Effervescent. Pineapple effervescent can support food diversification programs. The aim of this research was to determine the best sodium bicarbonate concentration based on physicochemical and sensory characteristics of effervescent contains core and flesh pinapple. This research used one-factor randomized block design (RBD), with 7 levels concentration, 10%, 15%, 20%, 25%, 30%, 35%, 40 sodium bicarbonate. The result showed that the best formulation of pineapple effervescent based on physicochemical and sensory characteristics was 20% sodium bicarbonate. The result of the best formulation of pinapple effervescent has moisture (6.24%), ash (15.01%), total soluble solid (7.93°Brix), solubility (13.83 seconds), pH (6.65) Vitamin C (130,13 mg/100g), potassium (0,22%), flavour (4,3), foam appearance (4,5), sweetness (3,7) bitterness (2,5), and effectiveness index (0,54). Pineapple effervescent sensory tested by QDA (Quantitative Descriptive Analysis), Method showed that seven samples are not much different according to foam appearance, aroma, sweetness and bitterness parameters.Keywords : bicarbonate, effervescent, pineapple.
Anti diabetic Activity Of Green Tea And Black Tea (In Vivo) Oktaviani, Sulha Rahmi; Nabilah, Uray Ulfah
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90374

Abstract

Diabetes is a chronic medical condition that affects the way the body processes glucose. In recent years, there have been various advances in the diagnosis, management and treatment of diabetes, especially type 1 and type 2 diabetes. Green tea and black tea have long been known to have various health benefits, including potential anti diabetic effects. This article presents a review of the anti diabetic activity of green tea and black tea based on in vivo studies. Green tea, which is rich in polyphenols such as epigallocatechin-3-gallate (EGCG), is known to improve glucose tolerance and reduce insulin resistance. These effects are mediated by an increase in GLUT4 expression, as well as a reduction in insulin resistance index. Black tea with distinctive ingredients such as theaflavin and thearubigin, shows potential in inhibiting carbohydrate hydrolysis enzymes, increasing insulin secretion, and improving pancreatic function. Studies using animal models of diabetes have shown that tea consumption can lower blood glucose levels, improve glucose tolerance, and prevent damage to pancreatic beta cells. Although various studies have supported these benefits, there are inconsistencies in the results of epidemiological studies in humans. This could be due to variations in tea processing methods, tea chemical composition, as well as differences in research conditions. Therefore, further research is needed to understand the mechanisms underlying the anti diabetic effects of green tea and black tea and develop more controlled clinical applications.
The Paradigm Shift In Food Preservation: Thermal And Non-Thermal Processes Nabilah, Uray Ulfah; Oktaviani, Sulha Rahmi
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90375

Abstract

The changes in consumer prevalence in the selection of thermal and non-thermal processes are closely related to paradigm shifts. The study of paradigm changes in process technology will provided information in the development of food processing technology. This review aimed to analyse the paradigm shift of thermal and non-thermal processes in ontology, axiology, and epistimology, and to study the driving factors of the paradigm shift based on literature studies. The existence of thermal process technology was started from food safety issues that led to various modern food processing innovations. The recorded inventions included the processing of food products in hermetic containers at high temperatures, product packaging, variations of sterilization and pasteurisation methods, autoclave equipment, prediction of thermal process adequacy, and process hurdles. A problem of thermal process applications in food industry is the over-process that leads to degradation of product quality. The awareness of the importance of health and the environment has been shifting public perception from thermal processes to non-thermal alternative processes. Non-thermal processes have been proven to be a food preservation technology because it can inactivate microbes and minimise product quality losses. The mechanism of microbial inactivation depends on the type of technology used. The types of non-thermal process technologies include pulsed UV-light, ultrasound, irradiation, cold plasma, pulsed electric fields, and high hydrostatic pressure. The presence of thermal and non-thermal processes has provided a wide variety of new innovations, but for optimal optimisation, more studies are required in the future.
Co-Authors Nabilah, Uray Ulfah Oke Anandika Lestari Yohana S.K. Dewi