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All Journal AcTion: Aceh Nutrition Journal
Irma Sarita Rahmawati
Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Malang
Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Effect of yacon (Smallanthus sossnchifolius) tuber extract addition on chemical and organoleptic characteristics of green tea kombucha Nabilah Hening Prayitno; Irma Sarita Rahmawati; Fajar Ari Nugroho
AcTion: Aceh Nutrition Journal Vol 11, No 2 (2026): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i2.3093

Abstract

Kombucha is a fermented beverage produced from tea, sugar, and a symbiotic culture of microorganisms. Yakon tubers have a natural sweetness and contain phenolic compounds, fructooligosaccharides, and inulin, which function as natural prebiotics. However, studies on the incorporation of yakon tubers into green tea kombucha are limited. This study aimed to evaluate the effect of yakon tuber extract on the chemical and organoleptic characteristics of green tea kombucha. A true experimental design with a Completely Randomized Design was applied using four formulations: F0 (0%), F1 (10%), F2 (20%), and F3 (30%). The parameters analyzed included pH, total sugar content (DNS method), total flavonoid content (UV–Vis spectrophotometry), and sensory evaluation by 30 panelists, carried out for 1 month at Universitas Brawijaya. Data were analyzed using one-way ANOVA/Kruskal–Wallis/Mann–Whitney and Duncan’s Multiple Range Test (DMRT), as appropriate. The results showed that the addition of yakon extract reduced the total sugar content (p=0.015) and increased the total flavonoid content (p=0.000). The final pH values were within a safe range (2.54–2.62), with no significant differences in the sensory attributes (p>0.05). Yakon tubers support microbial growth during fermentation. Formulation F3 (30%) was identified as the best treatment based on its acceptable pH, lower sugar content after dilution, and highest panelist preference.
The effect of purple sweet potato flour and brown rice substitution on the quality of sourdough bread Irma Sarita Rahmawati; Farah Salasabila; Nadia Gita Fernanda; Firdaus Sukma; Rahmawati Indira Lahita
AcTion: Aceh Nutrition Journal Vol 10, No 2 (2025): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i2.2458

Abstract

The high dependence on wheat flour and the increasing demand for functional foods for individuals with Diabetes Mellitus have spurred innovations in food products, including sourdough bread. This study aimed to evaluate the effect of substituting 50% of wheat flour with varying ratios of purple sweet potato flour and brown rice flour on the sensory characteristics, proximate composition, and antioxidant activity of sourdough white bread. A Completely Randomized Design (CRD) was employed with four formulations: P0 (control/100% wheat flour), P1 (50:40:10), P2 (50:30:20), and P3 (50:20:30), each with three replications. Analyses included proximate composition (protein, fat, moisture, ash, carbohydrates), sensory attributes (color, aroma, taste, texture, overall acceptance), and antioxidant activity using the DPPH method. The results showed significant differences (p<0,05) between the treatments and the control across all evaluated parameters. Based on the Zeleny test, the optimal formulation was P3, with protein content of 7,51 g, carbohydrate content of 48,86 g, and antioxidant activity (IC50) of 195,39 mg/mL. In conclusion, although the antioxidant activity was classified as weak, the bread formulation remains a promising candidate for functional food targeted at individuals with diabetes. It is recommended that 1,5 slices (approximately 50 g) of this sourdough bread be consumed as a snack for individuals with Diabetes Mellitus.
Co-Authors Fajar Ari Nugroho Farah Salasabila Firdaus Sukma Nabilah Hening Prayitno Nadia Gita Fernanda Rahmawati Indira Lahita