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All Journal Jurnal Teknologi Dan Industri Pangan Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Kimia dan Kemasan Chemistry Indonesian Journal of Chemical Research FaST : Jurnal Sains dan Teknologi Acta Chimica Asiana Journal of Food Technology and Health Jurnal Kimia dan Kemasan Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat Charitas
Melanie Cornelia, Melanie
Department Of Food Technology, Faculty Of Science And Technology, Pelita Harapan University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Journal : Reaktor

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Encapsulation of Soursop (Annona muricata Linn.) Leaf Tea Extract Using Natural Mucilage Melanie Cornelia; Kam Natania; Herry Cahyana; Edison Sutiyono
Reaktor Volume 19 No. 1 March 2019
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.526 KB) | DOI: 10.14710/reaktor.19.1.26-33

Abstract

The bioactively rich soursop leaf extract can be encapsulated inside several natural coating materials. The extract of soursop leaf has been found to contain many bioactive compounds such as various phenolic compounds that are beneficial for anticancer, antidiabetic and many other health benefits. However due to the sensitive nature of the bioactive molecules, encapsulation procedure was applied to prolong the activity of the biomolecules. Capsule materials used in this experiment were obtained from natural extract of Okra mucilage, Aloe vera mucilage and Maltodextrin-WPI mixture to protect the unstable bioactive compounds. Homogenation time using ultrasonication and Core to Coating ratio was differed to observe the optimum encapsulation process. The encapsulation efficiency, release factor ability, size distribution and its correlation with bioactive stability are observed using Total Phenolic methods and Antioxidant Activity before and after encapsulation. Aloe vera gave best encapsulation efficiency (88-91%) while microcapsule made with Okra gave the best antioxidant activity (DPPH IC50 633-710ppm), and maltodextrin-WPI gave best powder recovery (yield 70-73%). Keywords: aloe mucilage, antioxidant activity,  encapsulation, okra mucilage, soursop tea extract
THE UTILIZATION OF CHICKEN BONE FLOUR AS A SOURCE OF CALCIUM IN COOKIES MAKING Melanie Cornelia; Dhanny Prasetya Gozali
Reaktor Volume 18 No. 1 March 2018
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (604.642 KB) | DOI: 10.14710/reaktor.18.1.31-37

Abstract

Chicken bone contained high calcium, but that utilization was very limited and mostly as a waste. Calcium was needed for humans, especially who were in period of growth. The purpose of this research was to utilize chicken bone flour as a source of calcium in cookies making. Cookies were food products that often consumed by people in Indonesia because easy to make and have a longer shelf life. The initial phase of this research was to find the best process of chicken bone flour from broiler chicken bone and kampong chicken bone as raw materials. The best chicken bone flour have high calcium content of 18061.12 mg/100 g, low fat content 13.79% and yield 34.63%. The formulation of cookies making were trial to add 0, 5, 10, 15, and 20% of chicken bone flour into cookies. From scoring and hedonic test by panelists, cookies were made with additional 5% of chicken bone flour was more preferable. So the best formulation was cookies which has calcium content 464.03 mg/100 g, 26.58% fat, and hardness 1372.03 g/cm2.  These cookies have characteristics and nutrients better than the cookies control. Keywords: cabinet drying; calcium; chicken bone; cookies; flour  
Co-Authors Anastasha Kresandra Bryan Anders Budi Nurtama Cathy Purnomo Christian, William Christina Christina Christina Christina Christy Nathania Dhanny Prasetya Gozali Edison Sutiyono Eveline Eveline Eveline Eveline Hardoko Hardoko Hefni Effendi Hendarman, Aditya Dwi Herry Cahyana Intan Cidarbulan Matita Irene Triyanti Joshua Agus Sutisna Kam, Natania Karnelasatri, . Kresandra, Anastasha Kurniawan, Reynaldi Kusumah, Andika Mulyawan Lucia Crysanthy Soedirga M. N. Sanaky, Florecita M. Siregar, Tagor Natania Natania Natania, Kam Nathania, Christy Nuri A. Anugrahati Nuri Arum Anugrahati Ratna Handayani Ratna Handayani Reynaldi Kurniawan Rika Tandoko Rizal Syarief Rizal Syarief Sinaga, Wenny S.L. Siregar, Tagor Marsilam Soraya Triesly Lessy Sutisna, Joshua Agus Tagor M Siregar Tagor M. Siregar Tagor M. Siregar Tahya, Candra Yulius Tandoko, Rika Teguh Prasetia Titri Siratantri Mastuti Titri Siratantri Mastuti Vania Vania Vania Vania Virly Virly Wilbur Donald R. Pokatong