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All Journal Indonesian Food Science and TechnologyJournal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Wazzan, Huda
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Agriculture, Biological Sciences & Forestry

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Optimization of Nanobentonite-CuO Adsorption for Reducing 3-MCPDE, Free Fatty Acids, and Peroxide Values in Bulk Cooking Oil: A Study of Adsorption Efficacy and Isotherm Modeling Permana, Edwin; Naswir, Muhammad; Hidayat, Ali Nurdin Hidayat; Wijaya, Dhian Eka; Rahayu, Martina Astri; Wazzan, Huda
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8 Number 1, December 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.v8i1.36390

Abstract

Indonesia is the largest palm oil producing country in the world. A factor that affects the quality of cooking oil is the presence of diglycerides and free fatty acids. Diglycerides in palm oil serve as precursors for the carcinogenic chemical 3-Monochloropropane-1,2-diol ester (3-MCPDE), whilst elevated concentrations of free fatty acids (ALB) might compromise oil stability. Numerous investigations indicate that the cooking oil present in the population includes the 3-MCPDE molecule at levels ranging from 8,150 to 58,140 ug/kg. The maximum permissible amount is 2 ug of 3-MCPDE per kilogram of body weight per day. The pillarization process involves the amalgamation of Cu(NO3)2 and NaOH inside an activated bentonite solution. The adsorption analysis of 3-MCPDE employing nanobentonite-CuO was performed using Gas Chromatography Mass Spectrometry (GC-MS) in accordance with the AOCE Cd 29a-2013 method, while free fatty acid and peroxide values were evaluated by a titration method that accounted for temporal variations. The peak efficacy of Nanobentonite-CuO in adsorbing the 3-MCPDE molecule was seen at 15 minutes, with an adsorption efficiency of 52.4%. Peroxide numbers achieved ideal performance at 45, 60, and 75 minutes, with an adsorption efficiency of 80%, whilst free fatty acids reached top performance at 75 minutes with an adsorption efficiency of 76.69%. The adsorption of 3-MCPDE compounds, free fatty acids, and peroxide content by Nanobentonite-CuO, as indicated by Adsorption Isotherm modeling, conforms to the Freundlich Isotherm, implying a physical adsorption mechanism.
Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting kasyani, Kasyani; Mursyid, Mursyid; Perdana, Silvia Mawarti; Ibnu, Ismi Nurwaqiah; Kusmawan, David; Lanita, Usi; Alfridsyah, Alfridsyah; Wazzan, Huda
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |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.v8i2.39090

Abstract

Abstract— Stunting is one of the nutritional problems in Indonesia. One of the specific interventions for stunting is nutritional support in the form of protein-rich complementary foods, both animal and plant-based protein. This research is expected to provide an alternative to high-protein complementary foods for toddlers, thereby contributing to efforts to reduce stunting problems in Indonesia. The biscuit formulation consists of four treatments of the ratio of wheat flour: tempeh flour: Nile Tilapia fish flour, namely (F1) 100:0:0, (F2) 50:15:35, (F3) 50:25:25, and (F4) 50:35:15. The test parameters in this study were organoleptic tests, chemical tests in the form of proximate analysis, calcium, zinc, dietary fiber, amino acid, and fatty acid content, as well as physical tests in the form of texture and color. The results of the study showed that the best treatment based on the organoleptic test was a ratio of 50:25:25. Chemical tests showed that proximate analysis, calcium, dietary fiber, essential and non-essential amino acid composition, and fatty acid composition of selected biscuits were higher than those of control biscuits. The zinc content of selected biscuits was the same as that of control biscuits. The results of physical tests showed that selected biscuits had the same color description as the control, but had a softer texture than the control. The conclusion obtained was that, based on the composition of nutritional and non-nutritional content, selected biscuits with a 50:25:25 formulation have the potential as complementary food ingredients for breast milk that can help prevent stunting in toddlers. 
Development dark chocolate enriched with mangrove leaf powder (Sonneratia alba): Physico-chemical properties, antioxidant activity, and sensory quality Nizori, Addion; Mursyid, Mursyid; Ananda, Rizki; Latief, Madyawati; Tarigan, Indra Lasmana; humaryanto, Humaryanto; azima, Fauzan; Cahyana, Yana; Budiyanto, Budiyanto; Wazzan, Huda; Seow, Eng Keng
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1929

Abstract

The incorporation of mangrove leaf powder into food systems offers an emerging strategy for enhancing the functional value of confectionery products. This study evaluated the effects of Sonneratia alba (S. alba) mangrove-leaf powder on the physicochemical properties, antioxidant capacity, and sensory quality of dark chocolate. Leaves were processed into fine 60-mesh powder and added at concentrations of 0–5.5% (w/w). The analytical assessments included moisture content, total phenolic content (TPC), antioxidant activity using the DPPH method, CIELAB colour parameters, texture hardness, and consumer acceptance. The product underwent enrichment with S. alba produced significant (p < 0.05) increases in TPC (49.06–64.37 mg GAE/g) and antioxidant activity (60.45–69.45%). A strong linear relationship between TPC and DPPH inhibition (R² = 0.934) indicated that phenolics contributed directly to enhanced radical-scavenging performance. Colour measurements showed elevated a* and b* values with increasing leaf concentration, reflecting intensified red–yellow chromaticity from plant pigments. Meanwhile, hardness decreased from 135.33 to 98.95 g/F, suggesting that fibre components disrupted fat crystallisation and softened the chocolate matrix. Sensory evaluation demonstrated that intermediate enrichment levels (4.5%–5.5%) provided the most favourable consumer responses, yielding the highest scores for flavour, texture, and overall acceptance. Collectively, these results indicate that powder from S. alba leaves serves as an effective natural fortifying agent capable of improving the functional profile of dark chocolate without compromising sensory desirability. The findings highlight opportunities to use mangrove biomass as a sustainable, phenolic-rich ingredient for developing clean-label, functional chocolate products.
The Effect of Withering Methods on Physicochemical and Sensory Properties of Liberica Coffee Leaf Tea (Coffea liberica) Surhaini, Surhaini; Indriyani, Indriyani; Suseno, Rahayu; Rinaldi, Rinaldi; Jie, Ferry; Wazzan, Huda
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |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.v9i1.46868

Abstract

This study aims to evaluate the effect of different withering methods on physicochemical and organoleptic properties of Liberica coffee leaf tea (Coffea liberica) and to identify the optimal treatment. The experiment was conducted using a Completely Randomized Design (CRD) with five withering treatments, including no withering, room temperature withering for 10 h, air withering for 10 h, oven withering at 60°C for 30 min, and steaming for 2 min, each with four replications. The observed parameters included powder moisture content, pH, color (L*, a*, b*), antioxidant activity, total phenols, total tannins, flavonoids, and sensory attributes, namely color, aroma, acidity, taste, aftertaste, and overall acceptance. The results showed that withering method significantly affected color, moisture content, antioxidant activity, total phenols, total tannins, flavonoids, and organoleptic attributes related to aftertaste and overall acceptance, while pH, aroma quality, acidity, and taste were not significantly affected. The non-withered sample demonstrated the highest antioxidant activity and total phenolic content. The room temperature withering for 10 h produced antioxidant activity (57.59%) that was not significantly different from the non-withered sample, but offered superior sensory performance. This treatment produced a dark orange (brownish) infusion with L* (45.75), a* (29.25), and b* (49.50), the highest overall hedonic acceptance (3.72), and the most preferred color (3.84). In conclusion, withering at room temperature for 10 h represents the optimal processing method for producing Liberica coffee leaf tea with a balanced combination of functional properties and consumer acceptability.
Co-Authors Addion Nizori Alfridsyah Alfridsyah Budiyanto Budiyanto David Kusmawan Dhian Eka Wijaya Edwin Permana Fauzan Azima Ferry Jie, Ferry Hidayat, Ali Nurdin Hidayat Humaryanto, Humaryanto Indra Lasmana Tarigan Indriyani Indriyani Ismi Nurwaqiah Ibnu Kasyani, Kasyani Madyawati Latief Mursyid Djawas Naswir, Muhammad Rahayu, Martina Astri Rinaldi Rinaldi Rizki Ananda Seow, Eng Keng Silvia Mawarti Perdana Surhaini Surhaini, Surhaini Suseno, Rahayu Usi Lanita Yana Cahyana