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All Journal Food Science and Technology Journal (Foodscitech)
Dwi Retnaningtyas Utami
University of Muhammadiyah Gresik
Agriculture, Biological Sciences & Forestry

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Fortification of Moringa oleifera Flour on Quality of Wet Noodle Sutrisno Adi Prayitno; Domas Galih Patria; Nur Agustin Mardiana; Dwi Retnaningtyas Utami; Rinda Kusumawati; Nurtalitha Alifia Rochma; Muhammad Khoirun Niam
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2021)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.921 KB) | DOI: 10.25139/fst.v5i1.4236

Abstract

Noodles are foods that are often consumed by the public and contain a lot of carbohydrate compounds. Human needs are not only for carbohydrates but also for protein, fat, or mineral compounds. The need for macronutrients or minerals is not only found in flour sources, but can be obtained from natural sources such as Moringa oleifera leaves. It is known that Moringa oleifera leaves have nutritional, mineral or antioxidant potential and other bioactive. The purpose of this study was to determine the levels of macronutrients, crude fiber, and minerals (Ca and Fe) contained in wet noodles added (fortified) with Moringa oleifera leaves flour. In this study, the experimental design used a completely randomized design (CRD). The treatment carried out in the study was using 100% wheat flour as a control, 5% Moringa oleifera leaves flour, and 95% wheat flour, 10% Moringa oleifera leaves flour and 90% wheat flour, 15% Moringa leaves flour, and 85% wheat flour. The results showed that the addition of higher concentrations of Moringa oleifera flour resulted in differences in crude fiber, macronutrients and minerals in wet noodle products. Increasing the concentration of Moringa oleifera flour used also has a different effect on the sensory parameter of noodles. It is recommended that the use of Moringa oleifera flour does not exceed 5% because it is greatly affects the organoleptic of the product. Concentrations of 5%, 10%, and 15% have potential to increase macronutrients and minerals in noodle products. So it can be confirmed that Moringa oleifera leaves have the potential as a source of functional food. Key words: Noodles, Moringa oleifera, macro nutrition, minerals
Characteristics Of Kombucha From Various Herbal Tea Leaves Nur Agustin Mardiana; Domas Galih Patria; Dwi Retnaningtyas Utami; Rinda Kusumawati; Sutrisno AdiPrayitno; Chusnul Chotimah
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (399.002 KB) | DOI: 10.25139/fst.v5i1.4546

Abstract

Kombucha has been well-known as functional food in Asia. Regular kombucha is produced using Camellia sinensis tea leaves. However, kombucha can also be produced from other substrates. This study aim to investigated characteristic of kombucha from various herbal tea by determine flavonoid content, phenolic content, antioxidant content and sensory. This study was conducted using Randomized Block Design with one factor and two duplicates of each treatment. Based on 8 day fermentation, bebuas (Premna pubescens Blume) has the highest phenolic content (926,19 µg/ml GAE), flavonoid content (391,81 µg/ml), and antioxidant activity IC50 values were 18,16 µg/ml. On the other hand, based on the sensory evaluation of kombucha (aroma and taste) panelists prefer indian jujube, while panelists prefer regular tea for color parameters
Co-Authors Agustin Mardiana, Nur Chusnul Chotimah Domas Galih Patria Muhammad Khoirun Niam Nurtalitha Alifia Rochma Rinda Kusumawati Sutrisno Adi Prayitno Sutrisno AdiPrayitno