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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Hotnida Sinaga
University of Sumatera Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics

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The effect of utilizing palm oil brown sugar and red chili extract (Capsicum annuum L.) in the production of sweet and spicy palm kernel meal sauce Hotnida Sinaga; Mimi Nurminah; Olivia Abira Rajagukguk
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
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.2023.006.03.6

Abstract

Palm kernel meal is a by-product of palm oil processing that is abundant and has not been optimally utilized. This study aimed to investigate the impact of incorporating palm oil brown sugar and red chilies in the production of palm kernel meal (PKM) sauce for improving desirable physical, chemical, and organoleptic qualities. This research began with palm kernel meal fermentation to optimize the quality of palm kernel meal. Then, koji and moromi were fermented and followed by the cooking of palm kernel meal sauce. This study employed a completely randomized factorial design, with two factors: palm oil brown sugar concentration (60%, 75%, and 95%) and red chili concentration (0%, 10%, 20%, and 30%). The results showed that the interaction between palm oil brown sugar concentrations and red chili extract concentrations had a significant different effect (P<0.01) on ºHue, a*, b*, total soluble solids (TSS), protein, vitamin C, sensory attributes (i.e., aroma, taste, viscosity). While non-significant (P>0.05) effects were found on the value of L color, pH, reducing sugars, color, and general acceptance of palm kernel meal sauce.
The Effect of the Addition of Guava Leaf Extract (Psidium guajava L.) to Coconut Milk Yoghurt (Niyoghurt) as A Functional Food Hotnida Sinaga; Dwi Suryanto; Raihan Dary
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.6261

Abstract

Niyoghurt is yoghurt made from coconut milk. Coconut milk has a creamier, softer texture, and provides a distinctive taste compared to cow’s milk. Guava leaf contain a flavonoid compound, quercetin, which is antibacterial. This study aimed to evaluate the effect of the addition of guava leaf extract (Psidium guajava L.) to coconut milk yoghurt (niyoghurt) as a functional food. This study aimed to identify the water content, ash content, fat content, protein content, pH, total lactic acid, antioxidant activities, and hedonic color, flavor, taste, and texture from two types guava leaves (guava leaf and crystal guava leaf) and different concentration of extract (3%, 4%, and 5%). The results of the study showed that types of guava leaves had very significantly effects (P<0.01) on protein content, total lactic acid, hedonic color, texture and taste. The concentration of guava leaf extract had a very significantly effect (P<0.01) on fat content, protein content, total lactic acid, antioxidants, hedonic color, aroma, texture and taste, but did not have a significantly effect (P>0.05) on water content and ash content. The interaction between the type and concentration of guava leaf extract had a very significantly effect (P<0.01) on the hedonic color, texture, aroma and taste.
Co-Authors Dwi Suryanto Mimi Nurminah Olivia Abira Rajagukguk Raihan Dary