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All Journal Pro Food Journal of Applied Food Technology
Candraruna, Dipta Bthari
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The Potential of Polysaccharides from Various Plants as Constipation Treatment Sari, Yuli Perwita; Candraruna, Dipta Bthari
Journal of Applied Food Technology Vol 10, No 2 (2023)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.20621

Abstract

Constipation is one of the disorders of Irritable Bowel Syndrome (IBS). Lack of consumption of water and food with fiber are some of the causes of constipation. Treatment for constipation patients can be solved by administering laxatives through drugs (pharmaceuticals) or using polysaccharide parts from plants. There are at least three types of laxatives: bulking agents (having the ability to bulk up), osmotic agents, and stimulants. Polysaccharides can be sourced from whole or some parts of the plants. Each type of plant has different polysaccharide components, and their effects on constipation treatment are also specific. The study aimed to review the mechanisms of polysaccharides from various plants parts and explained the misconception of polysaccharide intake as a laxative agent in treating constipation. This review was based on literature studies related to polysaccharides from plants materials and their effects as laxatives in experimental animals. The review found that these polysaccharides have a positive effect as a laxative or digestive aid. In general, polysaccharides from several plants were extracted and characterized to be used as anti-constipation test materials. These polysaccharides can help increase the amount, weight, and water content of feces (bulk), increase peristalsis, speed up gastric emptying and transit time, as well as restore hormones that work in movement in the digestive tract, and improve the condition of the distal colon tissue. These studies are still limited to using animals as experimental test material in polysaccharides to treat constipation. In addition, it has the potential to be further explored regarding the possibility of clinical trials of polysaccharides in humans as laxatives.
IDENTIFIKASI PENGARUH PENAMBAHAN SUSU SKIM PADA SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK YOGHURT Sari, Yuli Perwita; Candraruna, Dipta Bthari; Imani, Meida Indika; Maharani, Renata; Afifah, Zahrotul Umah Fifin; Rahman, Arif
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.354

Abstract

Yoghurt is a popular fermented milk product highly valued for its nutritional content and practical advantages. There is a demand for yoghurt products that suit the needs of a high-protein and low-fat diet. It also has a preferred texture, which is increasing along with consumer awareness about the importance of maintaining health. The addition of skim powder, apart from being a source of lactose, can incline the rheological properties of yoghurt, minimize the occurrence of syneresis, and increase aroma, acidity, protein, and optimize the work of lactic acid bacteria. This study aimed to identify the effect of adding 2% (w/w) or 6 gr and 4% (w/w) or 12 gr skim milk on the yoghurt's characteristics. Yoghurt was made by adding 10 g of sugar and 13 mL of 1:1 culture of Streptococcus thermophilus and Lactobacillus bulgaricus, then incubating at 37 ºC for 17 hours. Variations in the addition of 6 and 12 g of skim milk powder can affect the total solids and pH of the yoghurt, while the water and protein content were relatively the same. Adding skim milk in different amounts did not make any difference in all organoleptic properties. Yoghurt with 6 gr or 2% skim milk is preferred because of its taste, viscosity, and overall characteristics.
Co-Authors Afifah, Zahrotul Umah Fifin Arif Rahman Imani, Meida Indika Maharani, Renata Sari, Yuli Perwita