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All Journal Jurnal Gizi dan Pangan Indonesian Journal of Life Sciences
Hadrian, Edwin
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Medicine & Pharmacology

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Food Innovation: Fungi and Vegetables Potential as A Healthy and Sustainable Meat Substitute Muliani, Debby; Nathania, Evelyn Adela; J, Jeslin; Jayanti, Yasmin Nadira; Hadrian, Edwin
Indonesian Journal of Life Sciences 2021: IJLS Vol 03 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.218 KB) | DOI: 10.54250/ijls.v3i2.127

Abstract

One of the factor-driven global environmental concerns and health issues is excessive meat production and consumption. The popularity of meat substitutes for the benefit of sustainability and well-being has been increasing. This review highlights the health benefits, sustainability, and sensorial properties of plant-based materials as meat substitutes. Each of the materials has its advantages and disadvantages. Mushrooms, mycoprotein, soy, TVP, and seitan have a high potential to become a healthier and more sustainable meat alternative. However, there are some challenges, such as mushrooms' wide variety, mycoprotein production cost, beany and grainy nodes of soy-based products, increased seitan production that negatively impacts the environment, and low protein content of jackfruit. Nuts, cauliflower, potato, and eggplant require significant sensory improvement to mimic meat characteristics despite their environmental advantages. Moreover, their protein content and quality are low. On the other hand, Cottonseed proteins contain toxic gossypol, and research on their sustainability and nutritional value is limited. For legumes and lentils, their processing reduces some nutritional components and their taste and texture from meat. Overall, these fungi and vegetables possess great potential as meat substitutes due to their high nutritive value, workable sensorial properties, and good sustainability compared to conventional meat despite having their challenges to become potential plant-based meat products.
Identification, Extraction, Phytochemical Screening and Study of Antimicrobial Activities of Native Papuan Tree Bark Extract: Dysoxylum Alliaceum and Aglaia sp. Hadrian, Edwin; Raharja, Gabriella Lysette; Anvolia, Kelly; Insani, Rayyane Mazaya Syifa
Indonesian Journal of Life Sciences 2023: IJLS Vol 05 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v5i02.174

Abstract

Indonesia has one of the most diverse groups of ethnicities and high levels of biodiversity. Accordingly, this leads to a great wealth of ethnobotanical knowledge, where different ethnic groups develop their own methods for utilizing local plants. In Sorong, West Papua, locals often used tree barks for medication, two of which are known locally as Kayu Bawang (KB) and Kayu Teh (KT). KB and KT were morphologically identified in this study and their tree barks were extracted. Crude extracts of the tree barks were obtained via maceration using different solvents (hexane, chloroform, ethyl acetate, acetone, and methanol) with a ratio of 1:15 (w/v). Later, the extract was screened for phytochemicals (alkaloids, tannins, phlobatannins, saponins, terpenoids, flavonoids, and cardiac glycosides) followed by an assessment of antimicrobial properties. KB and KT were identified as Dysoxylum alliaceum and Aglaia sp. using the leaves, tree barks, and roots. The extraction yields of KT were highest in methanol (11.4%), while KB showed the highest yield in chloroform (1.83%). KT extracts were shown to contain all seven phytochemicals, while KB extracts lacked in tannins and flavonoids. Antimicrobial activity against E. coli and S. aureus was exhibited by 5% of KB ethyl acetate extract. These findings confirm the potential for KB and KT tree bark applications as functional food in the food industry.
Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast Hadrian, Edwin; Dewi, Desak Putu Ariska Pradnya; Citragumilang, Adinda Kurnia; Manan, Patricia Agustina; Sandrina, Sandrina
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.58-60

Abstract

This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.
Co-Authors Anvolia, Kelly Citragumilang, Adinda Kurnia Desak Putu Ariska Pradnya Dewi Insani, Rayyane Mazaya Syifa J, Jeslin Jayanti, Yasmin Nadira Manan, Patricia Agustina Muliani, Debby Nathania, Evelyn Adela Raharja, Gabriella Lysette Sandrina, Sandrina