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All Journal Biology, Medicine, & Natural Product Chemistry Biosel: Biologi Science and Education
Nofitasari, Shindi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Energy Environmental Science Medicine & Pharmacology Public Health

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PEMBUATAN MINUMAN PROBIOTIK DAUN JAMBU BIJI (Psidium guajava L.) DENGAN BAKTERI ASAM LAKTAT Oktaria, Taskiya Sindy; Nofitasari, Shindi; Susanti, Alifah Dwi; Muflihati, Iffah; Suhendriani, Sari; Umiyati, Rini; Ujianti, Rizky Muliani Dwi; Nurdyansyah, Fafa; Affandi, Arief Rakhman
Biosel Biology Science and Education Vol. 14 No. 1 (2025): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/bs.v14i1.8421

Abstract

Probiotic drinks contain a number of live bacteria that are beneficial for maintaining the natural microflora of the human digestive tract in a balanced state. Guava plants are plants that have the potential to be used as functional foods, one of which is probiotic drinks. The purpose of this study was to determine the characteristics of probiotic drinks with treatments, namely different types of guava leaves and different cultures of lactic acid bacteria used. The experimental design used is a completely randomized design (CRD) with 2 treatments, namely differences in the type of guava leaves and LAB used. The pH analysis results showed that white guava with Lactobacillus acidophillus culture had the most acidic pH. The test results of red guava with Lactobacillus casei culture get the lowest value of total soluble solids and the brightest color. The highest viscosity is white guava with Lactobacillus casei culture. Descriptive tests of all attributes were not significantly different except for the sour taste attribute. Hedonic test showed that panelists disliked probiotic drinks with Lactobacillus casei culture. Keywords: Probiotics Drink, Guava Leaf, Leaf Type, Lactobacillus casei, Lactobacillus acidophillus  
Effect of Modified Kimpul Flour Substitution and Glycerol Monostearate Concentration on The Physicochemical and Sensory Properties of Sweet Bread Setianingsih, Siti Nurlaela; Ujianti, Rizky Muliani Dwi; Muflihati, Iffah; Nurdyansyah, Fafa; Novita, Mega; Paramita, Diva Julia; Nofitasari, Shindi; Anggarini, Dola Mareta; Annajah, Abdillah Fathan Generus
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.679-683

Abstract

Wheat flour is the primary ingredient in sweet bread production, yet its import-dependent supply in countries like Indonesia prompts the need for alternative local ingredients. Kimpul tuber (Xanthosoma sagittifolium), rich in carbohydrates, presents a promising substitute, though its native starch properties are less suitable for baking. This study aimed to evaluate the effect of substituting wheat flour with heat moisture treatment (HMT)-modified kimpul flour and the addition of glycerol monostearate (GMS) on the physicochemical and sensory properties of sweet bread. A factorial completely randomized design was applied using three wheat-to-kimpul flour ratios (3:1, 1:1, and 1:3) and three GMS concentrations (2%, 3%, and 4%). Results showed that higher kimpul flour substitution increased moisture and carbohydrate content but reduced protein and fat levels. Textural properties such as hardness and adhesiveness also increased with kimpul content, but these were mitigated by the addition of GMS, particularly at 3%. The optimal formulation 1:1 wheat-to-kimpul ratio with 3% GMS produced sweet bread with the best overall sensory acceptance. The findings suggest that HMT-modified kimpul flour combined with GMS can serve as a functional and acceptable alternative to wheat flour in bread production. This supports food diversification strategies and promotes the utilization of local tuber-based flours in bakery applications.
Co-Authors Anggarini, Dola Mareta Annajah, Abdillah Fathan Generus Arief Rakhman Affandi fafa nurdyansyah, fafa Iffah Muflihati, Iffah Mega Novita Oktaria, Taskiya Sindy Paramita, Diva Julia Sari Suhendriani Setianingsih, Siti Nurlaela Susanti, Alifah Dwi Ujianti, Rizky Muliani Dwi Umiyati, Rini