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All Journal Indonesian Food and Nutrition Progress
Supriyadi Supriyadi
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry

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Formulation and Characteristics of Nanostructured Lipid Carrier (NLC) Red Palm Oil (RPO) Prepared by High-Pressure Homogenization and Its Applications in Orange Juice Wahid Wirawan; Sri Raharjo; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 19, No 1 (2022)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.70924

Abstract

A Nanostructured lipid carrier (NLC) is an emulsion system that can encapsulate and improve stability of lipid-based bioactive compounds. This study aimed to develop an optimal RPO-NLC formula with a combination of solid and liquid lipids, lipids and surfactants, and the use of high-pressure homogenizer (HPH). RPO-NLC was made using HPH with a 400 bar and 600 bar pressure. A Completely randomized design (CRD) with three factors was used to determine interactions between factors. The RPO-NLC formula was characterized based on particle size. One of the best formulas was selected with small particle size and high RPO content then characterized based on encapsulation efficiency (EE), loading capacity (LC), storage stability, FTIR, thermal and applied to orange juice including sensory evaluation, encapsulation stability and pH. RPO-NLC yielded particle size 44.9 nm, EE 99.9±0.02%, LC 4.9±0.001%, was stable on storage. β-carotene identified in RPO-NLC lipid matrix based on FTIR analysis and has good thermal stability based on differential scanning calorimeter analysis. Sensory evaluation showed changes in sensory attributes of color, aroma, taste during storage. Encapsulation stability showed significant increase during storage and pH measurement results also increased.
Chemical Characteristics of Waru Leaf (Hibiscus tiliaceus) As Food Packaging Material Angela Firdausa Alif Iskandar; Umar Santoso; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 20, No 2 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.76137

Abstract

Waru leaf (Hibiscus tilaceus) is commonly used as a traditional food packaging material in Indonesia. Waru leaf is known to contain bioactive components with antioxidant and antimicrobial activity. This research aimed to determine the chemical properties of waru leaf of various maturity levels and provide information on the potency of leaf extract that can be used as active packaging additive. The chemical properties include fatty acids, volatile compounds, antioxidant activity, and total phenolic content. It was discovered that both the young and mature waru leaf contained 4 types of fatty acids: predominantly linoleic acid and linolenic acid. In the young waru leaf, the primary volatile compounds were acids, with cis-vaccenic acid (21%) and glycidyl palmitate comprising (16.8%). As for the mature leaf, the main volatile compounds were acids and esters, with glycidyl oleate at (18.52%), glycidyl palmitate (12.28%), and Decocanoic acid, 3-hydroxy- (7.85%). The crude methanol extract was fractionated with hexane, ethyl acetate, and butanol to analyze bioactive compounds. The highest antioxidant activity was found in ethyl acetate fraction with an average of %Radical Scavenging Activity (%RSA) of 36.25% on the young waru leaf and 29.92% on the mature waru leaf. The ethyl acetate fraction had the highest total phenolic content of 164.66 mg GAE/g and 146.50 mg GAE/g for young and mature waru leaves, respectively. The result shows that waru leaf extract is a potential ingredient for developing active packaging. 
Optimization of Carotenoid Extraction from Yellow Passion Fruit Pomace Using Ultrasound-assisted Extraction and Coconut Oil as a Solvent Paramita Dyah Pratiwi; Andriati Ningrum; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 20, No 2 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.86602

Abstract

Passion fruit pomace, a by-product of passion fruit juice processing, is a source of carotenoids that can be utilized for food products as an antioxidant. The purpose of this study was to determine the optimum condition of carotenoid extraction process from passion fruit pomace using ultrasonic waves with coconut oil as a solvent, to determine the physicochemical properties of carotene-enriched coconut oil and the physicochemical properties of carotene-enriched coconut oil blended with sesame oil. The variables studied were extraction time (X1) and extraction temperature (X2). Response Surface Methodology (RSM) with the design of Central Composite Face-centered Design (CCF) is used to obtain a mathematical model that corresponds to the relationship between total carotenoid and the variables that influence it. After that, coconut oil will be evaluated on its quality including total carotenoids and antioxidant activity, compared to extraction with conventional methods (maceration). Sesame oil was blended with the carotene-enriched coconut oil extract to improve its antioxidant stability. The results showed that the optimum condition of the yellow passion fruit pomace carotenoid extraction with ultrasound-assisted extraction was 30 minutes and at 35 °C. Characteristics of carotenoid-enriched coconut oil from ultrasound-assisted extraction had higher total carotenoid content (15.79 μg of carotenoids/g oil) compared to conventional extraction (9.47 μg of carotenoids/g oil) and had higher antioxidant activity (80%RSA). Characteristics of mixed oils between carotenoid-enriched coconut oil and sesame oil have higher peroxide, lower Oxidative Stability Index, and higher antioxidant activity.
Co-Authors Angela Firdausa Alif Iskandar Ningrum, Andriati Paramita Dyah Pratiwi Sri Raharjo Umar Santoso Wahid Wirawan