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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Functional Food and Nutraceutical Jurnal Inovasi Pangan dan Gizi
Islamawan, Praboyo Ardin
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Agriculture, Biological Sciences & Forestry Environmental Science Industrial & Manufacturing Engineering Nursing

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Use of Beta-Carotene Pigment to Improve Food Product Chemical and Sensory Qualities: A Review Suryana, Muhammad Rifqi; Haziman, Muhammad Luthfan; Islamawan, Praboyo Ardin; Hari Hariadi; Dandy Yusuf
Journal Akademik Universitas Swiss German Vol. 4 No. 2 (Feb 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i2.92

Abstract

Beta-carotene is a pigment that occurs widely and abundantly in nature. Beta-carotene can be found in some fruits and vegetables. Commonly, beta-carotene consistently bonds to other carotenoid compounds. Beta-carotene is a powerful colorant with beneficial effects on human health due to its ability to radical scavenging. Beta-carotene is obtained through the process of extraction with suitable solvent. The extraction method influenced the profile and quality of beta-carotene. The sonochemical approach using ultrasound, microwaves, and ohmic heating is eco-friendly and helps decrease the amount of solvent used, reduce the extraction time, increase the yield of beta-carotene from the sources, and increase the efficiency of the food applied. It is easier for consumers to accept natural dyes with high stability and efficiency. The present review describes detailed information about the quality of beta-carotene extract, isolation methods, and factors that affect the efficiency of natural food colorants applied to food products, which is helpful for the further development of food product formulations.
Microorganisms in probiotic beverage fermentation: Health benefits and mechanisms in dairy and non-dairy products Jannah, Mirriyadhil; Wakiah, Nurul; Sandi, Olifia Mutiara; Islamawan, Praboyo Ardin; Wulan, Nur Lili Nia
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1773

Abstract

Background: Probiotics are microorganisms that actively improve health by improving the balance of intestinal microflora when consumed alive in adequate amounts. Probiotics are directly able to help the microflora in the digestive tract to inhibit pathogenic bacteria that can interfere with the digestive tract. This review aims to find out some examples of probiotic fermented beverage products, types of microorganisms that play a role and their benefits for human health. Methods:  This article is a descriptive explanation using the literature review method. The stages of the literature review include collecting literature sources that are relevant to the research topic. Furthermore, analysis and evaluation of important findings from previous studies are carried out. Finally, a synthesis is carried out to formulate conclusions. Finding: Fermented dairy products such as yogurt, soy sauce, kefir, and yakult, as well as non-dairy products such as kombucha tea, are good sources of probiotics for health. The fermentation process in dairy products converts lactose into lactic acid, while in kombucha tea, fermentation occurs through a solution of tea and sugar with a kombucha microbial starter (a symbiosis of bacteria and yeast). Conclusion: Both fermented dairy products and non-dairy products contain probiotics that are beneficial for health. Fermentation of dairy products occurs by converting milk lactose into lactic acid. Novelty/Originality of This Study: This review uniquely compares dairy and non-dairy probiotic beverages, highlighting the symbiotic fermentation in kombucha tea as an alternative to traditional dairy products. It offers a fresh perspective on the diverse microbial mechanisms and health benefits of probiotics from both sources.
Modifikasi Pati Jagung (Zea mays) secara Heat Moisture Treatment (HMT) untuk Memperbaiki Sifat Fisik dan Mekanis Edible Film Islamawan, Praboyo Ardin; Purnomo, Eko Hari; Wulandari, Nur
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.53

Abstract

Plastic production is already high, and plastic pollutes the environment after use. There is a need for innovation in food packaging, such as the use of edible films as an alternative to reduce the use of plastic materials. Edible films can be prepared from starch. In Indonesia, starch-producing plants are abundant and among them such as potatoes, cassava, rice and corn have the potential to be used for edible film production. The objective of this research was to improve the physical and mechanical properties of edible films by heat moisture treatment (HMT) modification of corn starch as a raw material. This research consisted of two stages: (1) characterization and modification of corn starch with three temperature treatments (HMT 100, 110, and 120 °C) and (2) characterization of the physical and mechanical properties of edible films. The results showed that The highest amylose content for HMT 120 treatment was 29.47% with a whiteness index of 84.40. The ap-pearance of starch granules after modification was different from the control, and the pasting properties para-meters such as maximum viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of starch after modification were below those of the control. Edible films had an average thickness of 0.14 mm, while transparency was different from the control, with the lowest value on HMT 100 was 1.11. HMT 120 sample had the best characteristics with the lowest WVTR value of 23.47 g/m2/24 h, and the highest tensile strength value of 4.12 MPa, while the elongation value was similar to other samples and control. HMT 120 had a highest value on X-ray diffraction XRD with a degree of crystallization up to 41%. The modification of HMT has the potential to improve the characteristics of edible films, both in terms of properties and mechanics.
Co-Authors Dandy Yusuf Eko Hari Purnomo Hari Hariadi Haziman, Muhammad Luthfan Jannah, Mirriyadhil Nur Wulandari Sandi, Olifia Mutiara Suryana, Muhammad Rifqi Wakiah, Nurul Wulan, Nur Lili Nia