Publication Search

Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on longest melting power and highest total dissolved solids. The research using completely randomized with 2 factorial. First factor is type of sweet potatoes ( white, orange, purple) and second factor is addition of kecombrang flower extract (5%, 10% and 15%). The results of chemical (moisture content, antioxidant activity) and physical parameters (overrun, melting time and total dissolved solids) based on longest melting power and highest total dissolved solids formulation is purple sweet potatoes and 15% kecombrang extract is water content 67,37%, antioxidant 74,24%, overrun 22,18%, melting time 18,54 minutes, total dissolved solids 25,7oBrix. Based on the most preferred organoleptic paramaters is purple sweet potatoes and 5% kecombrang extract is water content 69,09%, antioxidant 66,41%, overrun 23,79%, melting time 17,28 minutes, total dissolved solids 23,6oBrix

Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the distillation method. While the length of the extraction process was used as the sampling time. The correct distillation method to produce rose water which has high antioxidant activity is treatment with variations of the steam distillation method. The steam distillation method obtained the following results: pH 4.07, vitamin C content 40.70 mg/100g, total phenol content 47.10 mg GAE/g, antioxidant activity of DPPH 64.20%, FRAP value 98.97% and sensory test (scent) 3.34.

Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50:50, 60:40) as well as variations in the type of legume flour (green beans, kidney beans, soybeans). The best formulation produced by sponge cake with the highest protein content is in the treatment ratio of 40:60 mocaf flour and composite flour with green bean flour types, namely water content 22.65%, ash content 1.38%, fat content 10.65%, protein content 7.28%, carbohydrate content 56.72%, and fiber content 8.32%. Organoleptic tests included 2.46 (dark green), mocaf flavor 2.55 (not too pronounced), legumous flavor 3.29 (slightly flavored), soft texture 2.53 (not too soft), soft texture 2.93 (slightly tender), aftertaste 2.80 (slightly concentrated), off flavor 2.62 (not too deviated), preferred value 2.85 (slightly preferred) and physical development volume expanded by 16.55%.

Nori is one of food in the  form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This study aims to determine the right formulation to produce gotu kola leaf nori which has high fiber content with variations in drying time. This research was conducted using a completely randomized design (CRD) method which consisted of 2 factors, namely the ratio of red seaweed and gotu kola leaves with variations in drying time. The first factor is the comparison of seaweed and gotu kola leaves (50:50, 40:60, and 30:70), while the second factor is the variation of nori drying time (cabinet drayer, room temperature and sun). The best chemical test results from fiber contant parameters were P3R3 with the results of 13.41% water content, 0.052 ash content, 21.18% crude fiber and 8.71 tensile strength.  The best sensory test results were P3R3 with color test results of 3.64, gotu kola falvor 3.58, crunchiness 3.27, elasticity 3.27 and overall preference 3.85.

Red rose (Rosa damascena Mill) is one of the plant that can be easily found in Indonesia. The corolla of red roses contains natural dyes, namely anthocyanins which can be used as food coloring and the function as antioxidants or counteract free radicals. The corrola of red roses is used as a raw material in distillation of rose water. Rose water distillation poduces is a dark red liquid. This liquid waste has not been utilized optimally. Therefore, that further research is needed to determine the chemical content in it. So that the expected outcome of this research is the best chemical and sensory analysis of red rose water distillation waste based on it's antioxidant activity. The research design used a 2 factor factorial completely randomized design (CRD). The first factor is the variation of the distillation method while the second factor is the heating temperature of the red rose water waste (heated waste). The optimal treatment result was a combination of steam distillation method variations and 70°C heating temperature with following results obtained : 77,32% RSH DPPH, 61,02% FRAP value, 71,20 mg/g vitamin C, 4,58 mg  total phenol.GAE/ g, pH 4,15, anthocyanin 121,93 mg/g, brightness 27,23 (*L), red-green chromatic 7,13 (*a), blue-yellow chromatic 7,54 (*b). Sensory analysis of color was 4.36 (deep red), other scents were 2.47 (slightly sour), rose aroma was 3.64 (strong), and overall preference was 3.75 (liked).