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All Journal Jurnal Gizi dan Pangan Indonesian Food Science and TechnologyJournal
Othman, Azizah
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Agriculture, Biological Sciences & Forestry Health Professions

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Effect of Substituting Coconut Milk with Palm Milk on Shelf Life, Physicochemical and Sensory Properties of Nasi Dagang Zulkifli, Nur Afiqah; Othman, Azizah; Seow, Lay Jing; Seow, Eng Keng
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.32878

Abstract

A popular Malaysian dish called Nasi Dagang (ND), which originated in Terengganu, consists of steamed rice in coconut milk (CM), fish curry, and additional ingredients such as pickled cucumber and carrots. However, CM with high saturated fat content is always associated with many diseases due to the increased amount of high-density lipoprotein cholesterol. Thus, palm milk (PM) at various concentrations (ND0 with 100% CM, ND1 substituted with 25% PM, ND2 substituted with 50% PM, ND3 substituted with 75% PM and ND4 substituted with 100% PM) were investigated in the present study to examine its effect on the physicochemical and sensory characteristics of ND. Substitution of PM in ND demonstrated an apparent effect on its nutritional value, shelf life, and quality, as evidenced by a greater calcium (4.51 ppm), carbohydrates (16.51%), and lesser fat (5.93%) contents in ND4 than that of ND0. This study discovered that although ND with PM substitution took a longer time to retrograde and turn rancid, the rising moisture content fostered the growth of microorganisms. According to this study, ND prepared with PM has a softer texture since it contains less amylose content (0.37%). Next, sensory acceptability analysis demonstrated that ND1 obtained a higher score than other ND for all aspects, including overall acceptance (7.24). The results showed that substitution of PM in ND had a strong influence on its nutritional value, shelf life, and sensory acceptability. Hence, it can be concluded that PM has a potential to replace CM in ND with certain amount of concentration.  
Nutritional Values of Artocarpus odoratissimus (Terap) Fruit and its Antioxidant Capacity as Affected by Superheated-steam Treatment Othman, Azizah; Hassan, Nurul Nadia; Jahan, Shahrina Shah; Husen, Rafidah
Jurnal Gizi dan Pangan Vol. 19 No. Supp.2 (2024)
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.2024.19.Supp.2.219-226

Abstract

This study was carried out to evaluate the nutrient composition, Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant capacity of Artocarpus odoratissimus by using DPPH and FRAP assays. Results showed that nutrient compositions were quite similar to other reported studies. As for the antioxidant potential of the fruit, both the flesh and seed treated with Superheated-Steam (SHS) showed significantly higher TPC, TFC, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) (except the flesh showing no significant difference) values compared to the Freeze-Dried (FD) samples. The SHS-treated seed showed the highest values in all the assays conducted, exhibiting the superior antioxidant potential of the seed over the flesh. The seed also contained a higher composition of fat, protein, ash and carbohydrate than the flesh, while the flesh, on the other hand, showed higher moisture content and crude fibre compared to the seed (p<0.05). This study has demonstrated that SHS has the ability to enhance the polyphenolic compounds and antioxidant capacity of terap fruit.
Co-Authors Hassan, Nurul Nadia Husen, Rafidah Jahan, Shahrina Shah Seow, Eng Keng Seow, Lay Jing Zulkifli, Nur Afiqah