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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Indonesian Journal of Agricultural Research
Hasmadi Mamat
Food Technology & Bioprocess Program, School of Food Science & Nutrition, University Malaysia Sabah
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Environmental Science Social Sciences Veterinary

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The Effect of Semi-Refined Carrageenan and Potassium Chloride Added on Physico-Chemical Characteristics of Instant Grass Jelly Abdul Hamid, Mansoor; Kit, Jason Chuah Wai; Devi, Mazarina; Mamat, Hasmadi; Ab Wahab, Noorakmar; Mohd. Razali, Umi Hartina; Ahmad, Fisal
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 44, No 1: Februari 2021
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v44i12021p73-84

Abstract

This study focused on the effect of the combination effect of semi-refined carrageenan and potassium chloride on the instant grass jelly formulation. As in the traditional method of grass jelly production, the cornstarch was added to the grass jelly extract to give the gelling texture of grass jelly. Semi-refined carrageenan was added to replace the starch and the physicochemical characteristics and nutrient composition of the product was evaluated. The cincau leaves was boiled in a certain volume of water and the extraction was then converted to powder form via spray dryer. A pre-study has been conducted in determining the best method to produce grass jelly extract which based on the result of production yield, as well as conducted the physic-chemical tests. The finding showed that the extraction of 125g dried leaves of cincau with 4.5 L of water which boiled for 2.5 hours was the best extraction recovery with 75.92 percent. As a conclusion, SRC can be used as a starch replacer in grass jelly production as an instant product and texture is retained as well as nutrient contents of the product is improved
Phytochemicals and antioxidant activities of Sarawak Bario rice varieties Ronie, Macdalyna Esther; Mamat, Hasmadi; Abdul Aziz, Ahmad Hazim; Zainol, Mohamad Khairi; Ridhwan, Norazlina Mohammad; Kobun, Rovina; Putra, Nicky Rahmana
Indonesian Journal of Agricultural Research Vol. 8 No. 3 (2025): InJAR, Vol. 8, No. 3, November 2025
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v8i3.17875

Abstract

Rice serves as a primary food source for almost half of the world’s population and is available in numerous varieties, ranging from pigmented to non-pigmented types. Compounds such as phenolic and flavonoids are well known for their antioxidant capacity and beneficial effects on health. This study investigated the TPC, TFC, and antioxidant activity, assessed through the DPPH assay, in Bario rice varieties, an indigenous crop from Sarawak, Malaysia. Results showed that pigmented varieties (BC, BT, and BMS) exhibited significantly higher TPC compared to non-pigmented varieties (TQR and BAH). At 25 mg/ml, TPC values were 8.31, 4.69, and 4.0 mg GAE/ g dry weight for BC, BT, and BMS, respectively, whereas TQR and BAH recorded 2.48 and 2.41 mg/GAE/g dry weight. A similar trend was observed in TFC, with BMS showing the highest value (3.06 mg QE/g) at 3.5 mg/ml. The DPPH assay further confirmed stronger antioxidant potential in pigmented rice, particularly BC, which achieved 59.61% inhibition at 70 mg/ml. The enhanced antioxidant capacity was attributed to the retention of rice bran, rich in phytochemicals. Overall, the findings highlight the nutritional and functional potential of Bario rice varieties, suggesting their relevance in promoting human health.
Co-Authors Ab Wahab, Noorakmar Abdul Aziz, Ahmad Hazim Abdul Hamid, Mansoor Ahmad, Fisal Kit, Jason Chuah Wai Kobun, Rovina Mazarina Devi Mohd. Razali, Umi Hartina Putra, Nicky Rahmana Ridhwan, Norazlina Mohammad Ronie, Macdalyna Esther Zainol, Mohamad Khairi