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All Journal Indonesian Food and Nutrition Progress
Agnes Murdiati
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry

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Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour Eni Harmayani; Nasser Farid Geraldo; Agnes Murdiati
Indonesian Food and Nutrition Progress Vol 18, No 1 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.57223

Abstract

The meal from peanut oil-extraction may be valorized as snacks for human food. In Benin, West Africa, this peanut meal is traditionally used to produce snack food called kluiklui. The snacks were obtained by frying partially defatted peanut paste rolled into sticks. In order to improve sensory, physicochemical and nutritional content of kluiklui, different types of flour enriched kluiklui (FEK) were produced by incorporating native banana flour, or type-3 resistant starch banana flour at two levels (4 and 5%) and 1% porang glucomannan (mass basis) in this study. The produced kluiklui were evaluated for physicochemical, sensory and nutritional properties and were compared with a control kluiklui made from 100% partially defatted peanut paste. The samples with 1% porang glucomannan and those with combination of 4% type-3 resistant starch banana flour and 1% porang glucomannan achieved the highest consumer acceptance with overall acceptability value 5.53 and 5.40, respectively. The developed products were found to be highly nutritious in terms of protein and carbohydrate. However, the products had higher value of moisture content and required further drying. The indigestible fraction was also increased in the formulated kluiklui which is attributed to the synergistic presence of fiber. Sample containing 4% type-3 resistant starch banana flour and 1% porang glucomannan exhibited the highest indigestible fraction content (30.76%). Our results showed that the nutritionally and sensory accepted flour enriched kluiklui can be prepared using banana flour and porang glucomannan.
Optimization of Anti-Nutritional Removal, Protein Extraction and Modification of Functional Properties of Cowpea (Vigna unguiculata L.) Protein with Sonication Bambang Dwi Wijatniko; Agnes Murdiati; Chelsea Rie Eliza; Putri Tania Mofiagesa
Indonesian Food and Nutrition Progress Vol 19, No 1 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.70884

Abstract

Cowpea has high protein content which makes it is potential to be utilized as a protein isolate. However, cowpeas contain some anti-nutritional compounds which can lower the nutritional quality of the cowpeas. It is necessary to reduce the antinutritional contents from the cowpeas.The objective of this study was to investigate the optimum treatments for antinutritional removal and protein extraction to produce protein isolate. Removal of antinutritional was performed by a combination of soaking treatment with the duration of 24, 48, and 72 hours with 5% NaHCO3 solution and boiling for 0, 2.5, and 5 minutes. The protein extraction was conducted by adjusting the pH to various pH at 2, 4, 6, 8, 10, 11, and 12.Soaking of cowpeas seeds for 48 hours with 5% NaHCO3 significantly reduced HCN levels to 0.72 ppm, phytic acid of 9.62 mg / g, and trypsin inhibitor of 7.02 mg / g. The protein concentrate was obtained from protein extraction by using optimum pH at 12 while precipitation of protein by using pH 4 with protein concentration at 70.9%. Sonication with 80%-30 minutes indicated an increase in the water holding capacity, oil holding capacity, emulsion stability, foaming capacity, and stability rather than untreated
Modification of Cassava Starch With Combination of Steaming and Acid Hydrolysis and Use as Encapsulant in Nanoencapsulation of Cocoa Leaf Crude Extract (Theobroma cacao L) Ratih Kumala Dewi; Supriyanto Supiyanto; Yudi Pranoto; Agnes Murdiati
Indonesian Food and Nutrition Progress Vol 19, No 2 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.71070

Abstract

The utilization of native cassava starch in the food industry is limited. It needs a modified process to increase its utilization. This study aimed to evaluate the effect of a combination of steaming and acid hydrolysis and determine the best temperature and hydrolysis time that is suitable to apply as an encapsulant in the nanoencapsulation process of cocoa leaf crude extract. Modification of cassava starch used 50 ℃, 60 ℃, and 70 ℃ temperatures for 30, 60, and 90 minutes with HCl pH 1. The result showed that modified cassava starch produced from a combination of steaming and acid hydrolysis at 70℃ for 30 minutes has the best specifications with 60.48% solubility, 12.38% hygroscopicity, pasting profile (PV=48; BV=3; FV=66; SV=21). Then, it is combined with Arabic gum and used in the nanoencapsulation process using spray drying. This study showed that encapsulation can protect phenolic compounds of cocoa leaf crude extract resulting brownish-red color surrounded by a black circle. Nanocapsule powder has 13.56% moisture content, 350.3 nm particle size, 16.93 zeta potential, and 84.30% encapsulation efficiency. The combination of steaming and acid hydrolysis at 70 ℃ for 30 minutes produces modified cassava starch which is suitable for use as an encapsulant in the nanoencapsulation process of crude extract of cocoa leaves.
Co-Authors Bambang Dwi Wijatniko Chelsea Rie Eliza Eni Harmayani Nasser Farid Geraldo Putri Tania Mofiagesa Ratih Kumala Dewi Supriyanto Supiyanto Yudi Pranoto