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Rifqi Ahmad Riyanto
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INDONESIA
Food ScienTech Journal
Published by Universitas Sultan Ageng Tirtayasa
ISSN : 26854279     EISSN : 2715422X     DOI : http://dx.doi.org/10.33512/fsj.v1i1
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology
FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. Original research articles written in English and featuring well-designed studies with clearly analyzed and logically interpreted results are accepted, with a strong preference given to research that has the potential to make significant contributions to both the field of Food Technology and society in general. Topics include, but not limited to : Food Chemistry Food Microbiology Food Engineering Food Industry Management
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 132 Documents
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Nutraceutical Properties of Optimized Composite Natural Additive Powder Containing Ginger, Hibiscus Calyx, and Sweet Detar Seed Abigael Odunayo Bankole; Emmanuel Anyachukwu Irondi; Wasiu Awoyale; Precious Omolara Akinlabu; Emmanuel Oladipo Ajani; Emmanuel Oladeji Alamu
Food ScienTech Journal Vol 8, No 2 (2026): (In Press)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i2.40866

Abstract

Natural food additives are gaining more research attention due to their acclaimed safety and nutritive and nutraceutical benefits. Consumers could derive more nutraceutical benefits if different natural food additives are blended. This study investigated the nutraceutical properties (bioactive composition, antioxidant, and enzyme-inhibitory activity) of an optimised composite natural additive powder formulated with ginger rhizome, hibiscus calyx, and sweet detar seed. An optimised blend of ginger, hibiscus, and sweet detar, serving as natural flavourant, colourant, and thickener, respectively, was formulated using the Design Expert Software. Their synthetic counterpart, comprising vanilla flavour, red colourant, and sodium carboxymethylcellulose, was prepared in the same ratio as control. The native additives and their composites were analysed for total phenolics, flavonoids, tannins, and saponins, alongside antioxidant activity (Fe3+-reducing power, ABTS*+- and DPPH*-scavenging assays). Inhibitory activities of the additives against α-glucosidase, α-amylase, pancreatic lipase, and angiotensin I-converting enzyme (ACE) were also determined using standard methods. The composite natural additive possessed higher (p
Functional Properties of Cacao (Theobroma cacao L.) Leaves Kombucha Beatrice Lokita; Yuniwaty Halim
Food ScienTech Journal Vol 8, No 2 (2026): (In Press)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i2.41632

Abstract

Indonesia is one of the world's largest cacao producers, generating substantial amounts of cacao leaf biomass through routine pruning practices. These leaves are often discarded despite their potential as a valuable source of bioactive compounds. Previous studies have reported that cacao leaves (Theobroma cacao L.) contain high levels of phenolic compounds and exhibit considerable antioxidant activity, highlighting their potential for further utilization. This study investigated the effect of cacao leaf processing methods and kombucha fermentation conditions on the antioxidant properties and sensory characteristics of cacao leaf kombucha. Cacao leaves were processed using either non-fermentation or full fermentation prior to tea preparation. The results showed that non-fermented cacao leaves exhibited significantly higher antioxidant activity, with an IC₅₀ value of 23,267.75 ± 2,117.60 ppm, and were therefore selected for kombucha production. Kombucha was prepared using different ratios of cacao leaf tea to starter tea (40:60, 50:50, and 60:40) and fermented for 7, 10, and 13 days. The highest antioxidant activity, total phenolic content, and total flavonoid content were obtained from kombucha prepared with a 40:60 ratio and fermented for 10 days. Sensory evaluation using a hedonic test yielded an overall acceptability score of 5.11 ± 1.45, indicating that the panelists slightly liked the product. These findings demonstrate that cacao leaves have promising potential as a raw material for kombucha production with enhanced functional properties.

Page 14 of 14 | Total Record : 132

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