Casein is one of the milk proteins which have the unique characteristic, it is called assembly. Assembly is casein can interact with casein or others to form micelle casein nanoparticle. The nano ...size of casein can accelerate the process of absorption into the body, making it suitable as a delivery system of nutraceutical food. It can happen with the appropriate temperature. According to the statement, this research aims to determine the best temperature for the reassembling process of casein with phenolic at different temperature (40°C, 50°C, and 60°C) with four replications.
Hypercholesterolemia is a disease that is indicated by the increasing level of cholesterol in the body and also as one of the factors causing cardiovascular disease. An alternative that can be done ...to prevent hypercholesterolemia is by consuming fermented milk. Skim milk is fermented using probiotic of Lactobacillus acidophillus, Lactobacillus plantarum and Streptococcus thermophilus. The skimmed milk that has been fermented is then tested for total lactic acid bacteria, total acid, pH, and in vivo analysis for antihypercholesterolemia activity using animal model. In this study, the animal models used were male white rats which were grouped into three treatment groups, namely negative control, positive control, and fermented milk group. The result of the study shows that the total lactic acid bacteria, total acid and pH of fermented skim milk were 5.25 x109 CFU/ml; 2.190% and pH 4.06, respectively. From the results, fermented milk with probiotics has the ability to reduce cholesterol levels in the blood of male white rats effectively in vivo.
The purpose of this study is to determine the appropriate concentration of gelatin bone goat to the physical quality of the ice cream. The good of ice cream making can be examined from their physical ...properties including overrun, viscosity, melting point, and emulsion stability. This study employs a complete random design (CRD) with the treatment that is given including, P0 (controlled), P1 (the use of goat bone gelatin by 0.5%), P2 (the use of goat bone gelatin by 1%), P3 (the use of goat bone gelatin by 1.5%). The observed variable is overrun, viscosity, melting point, and emulsion stability. The results show that ice cream with the addition of a goat bone gelatin stabilizer as much as 1.5% produces ice cream with the best quality with an average value of 65.11% overrun, the viscosity to 84.57 cP, 35.31 minutes/50 g melting point and 84.03% of emulsion stability.
Meniran is an Indonesian herbal plant which has health benefits due to its bioactive compounds. It can be applied to food product, whey protein isolate, were easily absorbed for body. The purpose of ...this research was to determine the effect of meniran extract addition to nano whey protein isolate on viscosity, foam overrun, foam stability and foam’s microscopic. Data collection method was laboratory experiment with 4 treatments of different meniran extract addition levels which consisted of P0 (without meniran extract), P1 (30 ug/mL), P2 (60 ug/mL) and P3 (90 ug/mL) which repeated 3 replications respectively. Experiment was designed by Completely Randomized Design (CRD). The data was analyzed using Analysis of Variance (ANOVA), if there were significantly differences, it would be continued by Duncan Multiple Range Test (DMRT). The results showed that meniran extract addition to nano whey protein isolate gave significant effect (P<0.05) on viscosity. However, there was no effect on foam overrun and stability. It is concluded that the addition of meniran extract P3 (90 ug/mL) to nano whey protein isolate resulted in viscosity and foam’s microscopic (stable, uniform and thick).
Casein is one of the major protein components in milk. Its functional properties allow casein to be preferred by the consumers. In addition, casein could be collected as bioactive compositions to be ...added to food. The purpose of this study was to observe the functional properties of casein added with catechin from cocoa husk in terms of emulsions, emulsion activity, foaming, solubility, and sedimentation. The treatment was carried out by using a completely randomized experimental design (CRD) method with five treatments of different catechin concentrations (control; 0.5%; 1,0%; 1,5%; 2%). The results of the study were analyzed with analysis of variance and followed with least significant difference (LSD) test. The different catechin concentrations gave a highly significant effect on emulsion stability, foaming and sedimentation and didn’t give a significant difference in solubility and emulsion activity between the five treatments. The best treatment in this research was at 2% catechin addition.
The objective of this research was to analyze sensory evaluation quality and total lactic acid bacteria of corn yogurt added with skim milk and carrageenan. This research used experimental laboratory ...method with completely randomized design and four replications. The treatment used were skim milk with concentration (2.5; 3; 3.5% b/v) dan carrageenan (0.5; 0.75; 1 % b/v). The result showed that the treatment gave significant different effect (p <0,05) on sensory evaluation quality from texture aspect; the addition of various concentrations of skim milk, and carrageenan concentrations, and the interaction did not give a different effect (p>0.05) on the total lactic acid bacteria, organoleptic (aroma and color). The addition of various of skim milk, and carrageenan concentrations gave total of total lactic acid bacteria, organoleptic (color, aroma and texture) was 2.83 x 108-4.4 x 108 CFU/ml; white to yellowness; acidness to acid; and thickness to thick. The best treatment of this research is the addition of skim 5% and carrageenan 0.75% with total lactic acid bacteria 4.4 x 108, the aroma is acidness, the color is yellowness, the texture is thickness. It could be concluded that the addition of skim milk and carrageenan in corn yogurt production can be accepted by consumers and increase the activity of lactic acid bacteria
Edible film is potentially applied to replace non-biodegradable packaging for animal products, e.g. meat and meat products. The overall objective of this study was to observe the effect of different ...addition levels of modified casein hydrolysate (casein-catechin complexes) on mechanical (film thickness, water vapor permeability, tensile strength, elasticity), chemical (moisture content, water activity, and solubility) and microstructure properties of composite edible casein film. The edible films were formulated according to different combinations of modified casein hydrolysate and casein film solution (0.50:0.25, 0.50:0.50, 0.75:0.25, and 0.75:0.50) and compared with control (without addition of modified casein). No significant effects of the treatment were found on film thickness, water vapor permeability, tensile strength, elasticity, moisture content, water activity, and solubility of the composite edible film. However, the micrographs show that the amount of polymer was higher as the proportion of catechin was increased. In conclusion, the addition of catechin-added casein (modified casein) to casein edible film solution at up to 0.5% did not alter the mechanical properties, moisture content, water activity and solubility of the composite edible film.
Microbial contamination and fat oxidation may cause physical and chemical changes that can reduce the quality of broiler meat. The objective of this study was to determine the ability of casein ...chitosan edible coatings in maintaining the quality of broiler meat stored in certain storage time under refrigeration (8 oC), in terms of water activity (Aw), cooking loss, organoleptic properties (i.e. color, aroma and possible deviations), physicochemical properties (i.e. moisture content, water holding capacity/WHC, pH, lipid content, color), Total Plate Count (TPC), and microbial properties (i.e. Staphylococcus aureus, Escherichia coli, and Salmonella sp.). The materials used were broiler breast fillets and casein chitosan edible coating. The research was conducted using a Completely Randomized Design (CRD) based on 5 variations in storage time treatments i.e. at 0 h; 24 h; 72 h; 120 h; and 168 h in 4 replications. Edible coating casein chitosan on broiler meat under storage showed significant on Aw, WHC, pH, lightness, TPC, S. aureus, and E. coli. The application of casein-chitosan as an edible coating could be suitable to assure the safety of food products such as chicken meat at the range of storage time studied.
Background
The apple peel is one of the byproducts of apple beverage production that is still underutilized. While considerable information regarding apple peel extract is available, its utilization ...remains limited. Yet, apple peel contains numerous bioactive components that offer various health benefits. Based on this, information regarding the bioactive components in apple peel and their health potential is required.
Methods
The research consisted of two stages, namely Stage 1, which involved in silico analysis of the bioactive content in apples and predicted the potential of ant nests using the Structural Activity Relationship (SAR) approach Pass Online. In Stage 2, in vitro analysis of apple peel extraction as a natural antioxidant source was conducted using treatment time radiation (3 minutes, 6 minutes, 9 minutes, and 12 minutes). The extract was characterized based on phenolic, flavonoid, antioxidant activity, quercetin, and functional groups using Fourier Transform Infrared Spectroscopy (FTIR).
Results
Stage 1: gave results that several bioactive were identified such as chlorogenic acid, epicatechin, phloridzin, catechin, hyperoside, quercitrin, quercetin, and pectin. Based on SAR, the bioactive compounds have functional potential as anti-inflammatory, lipid metabolism regulators, free radical scavengers, lipid peroxidase inhibitors, antihypercholesterolemic, and insulin promoters. Stage 2: Radiation times of the MAE method had a significant effect (P<0.05) on the phenolic content, and antioxidant activity and was highly significant (P<0.01) on the flavonoid content of
Malus sylvestris. Radiation time for 12 minutes of MAE gave higher phenolic, flavonoid, and antioxidant activity of
Malus sylvestris peel extract. The IR spectra of the
Malus sylvestris extract increased as the radiation time increased.
Conclusions
The optimum radiation time was at 12 minutes with the result of phenolic content at 14.73 mg GAE/g, flavonoid content at 29,62 ppm, antioxidant activity at 95,09%, and the IR spectra at 1031.92 cm
−1, 1390.68 cm
−1, 2833.43 cm
−1, 2945.3 cm
−1, 3346.5 cm
−1, 3354.21 cm
−1.
Rahayu PP, Rosyidi D, Purwadi, Thohari I. 2019. Characteristics of catechin extracted from cocoa husks using microwave-assisted extraction (MAE). Biodiversitas 20: 3626-3631. Cocoa husks, a ...by-product of cocoa processing, were investigated as a source of catechin. The objective of this research was to investigate the best extraction time for catechin of cocoa husk using microwave-assisted extraction (MAE). Four different treatments (4, 6, 8, and 10 min) were tested. Catechin was analyzed using Fourier transform infrared (FTIR) spectroscopy, and total phenol content (TPC) and total catechin content (TCC) were determined by liquid chromatography-mass spectrometry (LC-MS). The longest extraction time (10 min) produced the highest phenolic content, although it was similar to that obtained at 8 min. The IR spectra of the cocoa husk extract were stable for the 4, 6, and 8 min extractions. However, the spectra after the 10 min extraction showed more peaks, especially for phenolic compounds and catechins. The mass spectra of catechin showed a peak at RT 3.11 and a protonated ion peak M+H+ at m/z 307. The results for TPC, TCC, FTIR, and LC-MS indicated that a 10 min extraction using MAE was the optimum treatment.
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