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All Journal Indonesian Food and Nutrition Progress AgriHealth: Journal of Agri-food, Nutrition and Public Health
Asri Nursiwi
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta
Agriculture, Biological Sciences & Forestry Education Environmental Science Health Professions Public Health

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Development of the Traditional Tape Ketan Into Probiotic Drink Endang S. Rahayu; Asri Nursiwi; Bedri Sekar N; Supriyanto Supriyanto
Indonesian Food and Nutrition Progress Vol 15, No 1 (2018)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.33387

Abstract

Probiotics are living microorganism which give health benefit when consumed. Probiotic needs a ‘vehicle’ for their specialized actions in gastrointestinal tract. In this research, tape ketan was used as ‘vehicle’. The objective of this research was to produce probiotic tape ketan powder as an ingredient of functional beverage. Tape ketan used in this research was made by fermentation of glutinous rice with ragi and supplemented with Lactobacillus plantarum Dad 13 (107CFU/g glutinous rice). Probiotic powder was obtained using spray dryer with inlet temperature of 90oC with the addition of 35% maltodextrin. The powder was reconstituted into water with addition of pectin and sucrose. The results showed that viability of lactic acid bacteria and L. plantarum decreased after drying (0.82 and 0.90 log cycle respectively) with viable count from 1.29x1010 CFU to 1.96x109 CFU for lactic acid bacteria and from 1.04x1010 CFU to 1.32x109 CFU for L. plantarum. To obtain probiotic tape ketan beverage, 20% tape ketan powder (w/v), 0.5% pectin (w/v) and 4% sucrose (w/v) were reconstituted. Tape ketan powder which was supplemented with probiotic Lactobacillus plantarum Dad 13 is potential as an ingredient of functional beverage (from the viability after drying).
Examining the Quality Enhancement and Antioxidant Properties of White Compound Chocolate Formulated with Pineapple Powder (Ananas comosus L.) Dimas Rahadian Aji Muhammad; Arina Nur’aini; Ardiba Rakhmi Sefrienda; Siswanti Siswanti; Asri Nursiwi; Joel Garcia Juvinal
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 7, No 1 (2026): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v7i1.116139

Abstract

Efforts to enhance the antioxidant activity of white compound chocolate, a type of chocolate with the lowest phenolic content, can be achieved by incorporating additional fruit-based active ingredients. Pineapple powder is a promising ingredient for chocolate formulation due to its distinctive flavor characteristics and potential bioactive compounds. This study aimed to investigate the effects of varying pineapple powder concentrations and grinding durations on the physical and chemical properties of white compound chocolate formulated with pineapple powder. The study utilized a factorial completely randomized design (CRD) with 2 factors: pineapple powder concentration (15%, 20%, and 25%) and the grinding duration (2.5, 5, and 7.5 hours). The experiment was conducted in triplicate. The results indicated that L* was significantly reduced with the addition of 20% and 25% pineapple powder. At the same time, chocolate hardness was significantly higher than the control, especially with the 25% pineapple powder addition and grinding times of 5 and 7.5 hours. The incorporation of pineapple powder increased the moisture content of the chocolate from 1.3 to 2%. Volatile compounds, such as δ-Caprolactone, benzyl valerate, benzaldehyde, 2,4-dihydroxy-, γ-Decalactone, 5-hydroxymethylfurfural, were detected in the formulated chocolate. Incorporating 25% pineapple powder increased phenolic and flavonoid content by almost fourfold. Thus, it significantly improved the antioxidant activity of the chocolate in terms of DPPH and ferric reducing antioxidant power (FRAP). Variations in grinding duration did not significantly affect the physical and chemical properties. The results of this study create new opportunities for the food industry to develop innovative chocolate variants.
Co-Authors Ardiba Rakhmi Sefrienda Arina Nur’aini Bedri Sekar N Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Endang S. Rahayu Joel Garcia Juvinal Siswanti Supriyanto Supriyanto