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All Journal Jurnal AGROTEKNOLOGI Jurnal Kedokteran Brawijaya The Journal of Experimental Life Sciences (JELS) Journal of Innovation and Applied Technology Research Journal of Life Science Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Indonesian Journal of Human Nutrition agriTECH Biology, Medicine, & Natural Product Chemistry Industria: Jurnal Teknologi dan Manajemen Agroindustri Amerta Nutrition Food Science and Technology Journal (Foodscitech) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Nusantara Science and Technology Proceedings Jurnal Teknologi Pangan
Tri Dewanti Widyaningsih
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Other

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Optimization of maltodextrin concentration and spray drying temperature on physicochemical characteristics of powdered edamame milk Ali, Dego Yusa; Pramita, Hera Sisca; Widyaningsih, Tri Dewanti; Jayanti, Theresia Vania
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.02.1

Abstract

Peeled edamame can be processed into a product that will increase added value, including edamame milk. The perishable nature of milk requires further processing, such as drying it into powder. One of the commonly used fillers is maltodextrin because it can improve the product’s physical properties. With this treatment process, the physicochemical characteristics could be changed. Therefore, this study aimed to optimize the treatment of the physicochemical characteristics of edamame milk powder. Response Surface Methodology (RSM) with Central Composite Design (CCD) experiment with maltodextrin concentration factor (5.71%-10.00%) and spray drying temperature (160°C-215°C) was used in this study. Analysis of physicochemical characteristics carried out included water content, water activity, solubility, hygroscopicity, and color (a(-)). The results showed that treatment with the combination of 6.00% maltodextrin and 215 °C of drying temperature offer the optimum condition in producing a high-quality edamame milk powder.
Formula Optimization and Sensory Analysis of Functional Collagen Drink from Butterfly Pea Flower (Clitoria ternatea L.) and Red Guava (Psidium guajava L.) Nabilah, Anjar Asmarani Widya; Marcelia, Ela; Widyaningsih, Tri Dewanti; Fibrianto, Kiki
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1021-1028

Abstract

The global market for functional beverages is experiencing rapid growth as consumer awareness for healthy lifestyles increases. The objective of this study is to ascertain the physical characteristics, optimal formula, and organoleptic quality of functional collagen beverages derived from a blend of bayang flower (Clitoria ternatea L.), red guava (Psidium guajava L.), and emprit ginger. In this study, an extreme vertex design was employed in conjunction with Minitab 19 to extract the materials. The extraction process was carried out using the following methods: telang flowers were subjected to a drying process at 40°C for 24 hours, followed by extraction with water at 60°C for 30 minutes; ginger emprit was dried at 60°C for 24 hours and then extracted at 55°C for 15 minutes; and red guava was blended with water at a 1:1 ratio. The total phenolic content was analyzed using the Folin-Ciocalteu method, while antioxidant activity was evaluated through the use of the DPPH method. Finally, sensory evaluation was conducted employing a hedonic test, which was completed by 100 untrained panelists. The optimal formula obtained was 50% telang flower extract, 30% red guava juice, 15% ginger emprit extract, and 5% collagen hydrolysate (desirability value 0.8288), resulting in antioxidant activity of 316.45 mg TE/100 ml and total phenolic content of 247.33 mg GAE/L. The sensory evaluation revealed that the subject demonstrated moderate acceptance, as indicated by an average preference score of 3.51. The combination of bay flower extract and guava juice exhibited a synergistic effect in enhancing antioxidant activity, while guava juice contributed significantly to the total phenolic content. Notwithstanding the favorable reception, the robust ginger flavor, elevated viscosity, diminished clarity, and textural characteristics.
The Effects of the Coating Materials Ratio on the Characteristics of Encapsulated Red Beet Extract Maskurin, Quinnike Aisy; Septiafianti, Niar; Fitriah, Arsinah Habibah; Widyaningsih, Tri Dewanti; Mubarok, Ahmad Zaki
The Journal of Experimental Life Science Vol. 16 No. 1 (2026)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2026.016.01.06

Abstract

Food products with beneficial health effects are increasingly attracting public interest, in line with growing health awareness. Red beetroot (Beta vulgaris L.) is one such food that contains many bioactive compounds and exhibits high antioxidant activity. However, the bioactive compounds in red beetroot are susceptible to degradation, leading to color fading, reduced antioxidant capacity and bioavailability, and shorter shelf life during processing and storage. To enhance their stability, a microencapsulation process using specific coating materials can be applied. This study optimized the wall-material ratio for spray-drying beetroot extract microcapsules, prioritizing the stability/retention of bioactives, encapsulation efficiency, and instant solubility. Microcapsules were produced with soy protein isolate (SPI) : maltodextrin (MD) ratios of 0:1, 1:3, 3:7, 2:3, and 1:1 at a total wall concentration of 10% (w/w) using spray-drying under fixed conditions, inlet temperature 150°C; outlet temperature 82°C; feed rate 5.1 mL·min⁻¹. Betalains were quantified spectrophotometrically; total phenolics by Folin–Ciocalteu; total flavonoids by the aluminum-chloride method; and antioxidant activity by DPPH. Encapsulation efficiency was calculated as the ratio of retained betalains to the initial amount. Microencapsulation of red beet extract using soy protein isolate (SPI) and maltodextrin (MD) as wall materials significantly affected the physicochemical and functional properties of the microcapsules. Antioxidant activity, flavonoid content, phenolic compounds, and encapsulation efficiency increased when SPI and MD were combined at a 1:1 ratio.
Preliminary Study on the Effect of Food Bar Supplementation on Food Intake and Body Weight in a Wistar Rat Malnutrition Model Widyaningsih, Tri Dewanti; Hidayatullah, Apriliawan; Hapsari, Tara Krisda; Kinanti, Agisty Anggunfajar; Febriyantiningtyas, Shani’na; Wulan, Siti Narsito; Nisa, Fithri Choirun
Indonesian Journal of Human Nutrition Vol. 12 No. 2 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.02.2

Abstract

Stunting remains a critical public health issue in Indonesia, where 2022 prevalence of 21.6% was still categorized as high according to WHO standards (> 20%). One of the direct causes of stunting is inadequate nutrition intake. Food bars formulated from local ingredients such as pumpkin paste, edamame flour, snakehead fish flour, and moringa leaf flour are a promising alternative for supplementary feeding. This present study aimed to evaluate the effects of food bar supplementation on dietary intake and body weight in a Wistar rat model of malnutrition. The study was conducted in two stages using a post-test-only design. In the first stage, malnutrition was induced through the administration of a low-protein diet for 21 days. In the second stage, malnourished rats received a 28-day intervention consisting of K3 (standard diet), K4 (standard diet with 30% food bar), and K5 (standard diet with 50% food bar), while K1 (normal diet) and K2 (continued low-protein diet) served as controls. Rats in the K5 group achieved a final body weight of 116.0 ± 8.4 g, which was significantly higher than that of the K2 group (101.5 ± 13.6 g; p < 0.05), and their food intake also improved. The supplemented groups showed better general condition, including fur growth and activity. These results suggest that food bar supplementation is associated with increased intake and weight gain in malnourished rats; however, further studies involving biochemical markers are needed to assess full nutritional recovery and human applicability.
Co-Authors Addiena Hidayati Addiena Hidayati, Addiena Adin Pritanggo Dhesti Adin Pritanggo Dhesti Agustina Maria Dwiyanti Soeyono Agustina Tri Endharti Ahmad Zaki Mubarok, Ahmad Zaki Annisa Ulfah Pristya Arsinah Habibah Fitriah, Arsinah Habibah Arya Ulilalbab Atika Ruri Cahyaningrum Atika Ruri Cahyaningrum, Atika Ruri Aulia Shabrina Karismawati Aulia Shabrina Karismawati Aulia Shabrina Karismawati Ayu Arditiana Ayu Arditiana Bobby Andi Septian Bobby Andi Septian Christiani Tangkeallo Christiani Tangkeallo Christine Eka Wulandari Harianto Chyntia Trivena Milala Debora Nangin Dego Yusa Ali Dian Ekasari Dian Handayani Dian Handayani Dian Kasseri Dian Widya Ningtyas Dzulvina Utami Dzulvina Utami Dzurratun Nafisah Ega Parastra Maurinho Ega Parastra Maurinho, Ega Parastra Eka Novanti Eka Novanti, Eka Elok Waziiroh Endah Trinafianita Endrika Widyastuti Eriyanto Yusnawan Erni Sofia Erryana Martati Febriyantiningtyas, Shani’na Feronika Heppy Sriherfyna Feronika Heppy Sriherfyna Firda Yusrina Fithri Choirun Nisa Guntur Prasetyo Guntur Prasetyo Guntur Prasetyo Hanny Nurhalimah Hanny Nurhalimah Hapsari, Tara Krisda Henita Listianing Raji Putri Henita Listianing Raji Putri, Henita Listianing Raji Hera Sisca Prasmita, Hera Sisca Heri Wahyono Heri Wahyono Hidayatullah, Apriliawan I Ketut Suada Ika Nur Fauzziyah Ika Nur Fauzziyah, Ika Nur Indira Nur C. Itsna Zaky Zumroh Jaya Mahar Maligan Jaya Mahar Maligan Jaya Mahar Maligan Jaya Mahar Maligan Jaya Mahar Maligan Jaya Mahar Maligan Jayanti, Theresia Vania Jhauharotul Muchlisyiyah Jhauharotul Muchlisyiyah, Jhauharotul Kemala Febrianti Kemala Febrianti KIKI FIBRIANTO Kinanti, Agisty Anggunfajar Lailatul Fitriani Lailina Mufida Lailina Mufida Leenawaty Limantara M Wahid Wahyu Kurniawan Maramy, Neyla Vista Marcelia, Ela Maskurin, Quinnike Aisy Mega Ayu Bunga Dewi Mega Leny Puspitasari Mega Leny Puspitasari Mey Etika Mey Etikasari Miptakhul Hudha Miptakhul Hudha Mochamad Afif Sholichudin Mochamad Afif Sholichudin, Mochamad Afif Muhammad Fawzul Alif Nugroho Muhammad Fawzul Alif Nugroho Musthikaningtyas Retno Palupi Musthikaningtyas Retno Palupi Nabilah Mei Wulandari Nabilah, Anjar Asmarani Widya Naomi Megananda Mulyadi Naomi Megananda Mulyadi, Naomi Megananda Nela Purwani Septiyanti Nela Purwani Septiyanti, Nela Purwani Nia Rochmawati Nia Rochmawati Nia Rochmawati Nike Nurlaily Fitria Nirmala Nurhasanah Nirmala Nurhasanah Nirmala Nurhasanah Novita Wijayanti Novita Wijayanti Novita Wijayanti Novita Wijayanti Nur Ida Panca Nugrahini Nurul Abidah Nurul Abidah Nurul Fahmi Rizkia Nurul Fahmi Rizkia, Nurul Fahmi Okkie Dhyantari Okkie Dhyantari Pandu Salim Hanafi Pawestriaji, Raihanurrabb Prajwalita Rukmakharisma Rizki Prajwalita Rukmakharisma Rizki Pramita, Hera Sisca PRASETYAWAN YUNIANTO Pratiwi, Devitasari Dian Puruhito Widinugroho Putri Puncak Anjani Putri Puncak Anjani Rachmad Rizal Yulianto Rachmad Rizal Yulianto Rahma Maya Safitri Rani Puspitasari Renny Dwi Puspitasari Renny Indrawati Renny Indrawati, Renny Retno Wulansari Rika Ersalia Rizca Dwi Jayanti Rizki Amelia Rizki Amelia Robbit Farid Wajdi Rofiqoh Fajarwati Saadatul K.S Sabrina W Purbasari, Sabrina W Sapitri, Nia Septiafianti, Niar Shelly Andrianty Siti Narsito Wulan Sofie Imsa Fitriyaningtyas Sofie Imsa Fitriyaningtyas Sudarma Dita Wijayanti Sudarma Dita Wijayanti Sudarma Dita Wijayanti Syafrilia, Rosita Mega Syafrilia, Rosita Mega Tabita Hasian Tara Viantya Wulansari Wafa, Nurul Widya D.R. Putri Widya Dwi Rukmi Wijayanti, Novita Paskarinda Wijayanti, Novita Wijayanti Wijayanti, Novita Wijayanti Winda Rein Nimas Tasia Winda Rein Nimas Tasia Wulandari, Diana Candra Yulina Lailatul Maslukhah Yulina Lailatul Maslukhah Yunia Galih Purwaningdyah Yunia Galih Purwaningdyah