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All Journal Indonesian Food and Nutrition Progress AgriHealth: Journal of Agri-food, Nutrition and Public Health
Chusnul Hidayat
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Education Environmental Science Health Professions Public Health

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Formation of Coconut Oil By–Product Protein Concentrate–Pectin Through Electrostatic Interaction to Improve Emulsifying Properties Ajeng Dyah Kurniawati; Chusnul Hidayat; Arima Diah Setiowati
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 4, No 1 (2023): 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.v4i1.70577

Abstract

Coconut oil has been rising in popularity because of its health benefits. Coconut oil by-product or blondo is obtained during wet processing for virgin coconut oil production. It has a high protein content and can be utilized as an emulsifier in food products. This research aimed to examine the effect of pH, protein and pectin concentration on the stability and emulsification properties of heat-treated blondo protein concentrate-pectin complexes. The best conditions of pH, pectin and protein concentration for forming blondo protein concentrate-pectin complexes through electrostatic interaction were obtained by mixing blondo protein concentrate solution (0.5 to 1.5 wt%) with pectin (0.1 to 0.35 wt%) at different pH conditions (3 to 5). These particles were tested for emulsifying activity, stability and heat stability (85±2 °C; 15 minutes). Complexes formed using 0.5 wt% protein and 0.35 wt% pectin at pH 4 obtained from these experiments had the best zeta potential value and particle size, respectively -25.88 mV and 192.92 nm. Complexation between protein and pectin enhanced the emulsion activity index (EAI), emulsion stability index (ESI) and protection of self-aggregation protein during heating. Complexes that were formed remain stable across a range of pH values (pH 4 to 7). Thus, blondo protein concentrate-pectin complexes formed in this research through electrostatic interaction have better functional properties than the blondo protein concentrate before complexation. Emulsions created using blondo protein concentrate-pectin complexes through electrostatic interaction also had a higher value of emulsifying activity, stability and heat stability than emulsions with blondo protein concentrate alone.
Comparison of Butter and Oleogel As Fat Replacement from Red Palm Oil With Cocoa Butter Gelator and Their Influence on The Physical and Chemical Characteristics of Gelato Ni Made Wesi Sinta Wrdhi Warmini; Chusnul Hidayat; Rini Yanti
Indonesian Food and Nutrition Progress Vol 20, No 2 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.88032

Abstract

Red palm oil (RPO) has a high β-carotene content and can be used as a fat replacement in dairy products. However, the direct application of RPO in gelato will affect the product's physical properties. Besides that, the distinctive characteristics of RPO can also affect the sensory properties of food, reducing the product's palatability. Therefore, in this study, an oleogelation process was carried out on RPO into oleogel, which was applied to gelato. This study aimed to determine the comparison between butter and RPO oleogel with cocoa butter gelator at specific concentrations (5%, 10%, 15%) and its effect on the physical and chemical characteristics of gelato, and the percentage of the best treatment compared to control gelato. The results showed that gelato treatment affected the physical and chemical characteristics (proximate). The best gelato formulation was CBO 1 (2.1% oleogel + 2.9% unsalted butter). Then, the best oleogel percentage was CB5% (5% cocoa butter and 95% RPO gelator concentration) with an oil loss value of 18.18%±0.16. The gelato overrun value was 17.62±0.53 %; melting time was 21 minutes 42 seconds; hardness was 397.09±4.81 N, and chewiness was 58.96±0.48 N; it had a bright yellow color; viscosity before and after aging was 3435.22±14.09 cP and 4228.89±7.88 N; fat content was 4.90±0.12%; and β-carotene content was 20.67±0.19 ppm, which can be claimed as high β-carotene gelato.
Co-Authors Ajeng Dyah Kurniawati Arima Diah Setiowati Ni Made Wesi Sinta Wrdhi Warmini Rini Yanti