Pumpkin is one of the high-fiber food sources which is abundant in Indonesia, but it is still widely underutilized. The use of pumpkin was expected to increase dietary fiber content in any food products and served as a mean of food diversification. The purposes of this research were to evaluate the effect of pumpkin flour addition into muffin formula on dietary fiber content, physicochemical and sensory characteristics as well as to determine the best muffin developed. This research used Completely Randomized Design (CRD) which applied two factors, namely, types of pumpkin flour (AP and AB) and the concentrations of pumpkin flour (25, 50, 75 and 100%). The study was repeated twice in three replication trials. The AP pumpkin was soaked in 0.10% sodium metabisulfite (Na2S2O5) solution at an initial temperature of 80°C, while AB pumpkin was soaked in a 0.10% Na2S2O5 solution at a room temperature (30°C). The results showed that increasing concentration levels of both pumpkin flour types decreased the expansion volume, brightness, moisture content, and panelist acceptance of the muffins. On the other hand, it increased the bulk density, hardness, and the dietary fiber content of the muffins. Based on sensory evaluation, the formulation comprising of 75:25 wheat flour to AB pumpkin ratio produced the most preferred muffin, because it was comparable to the control. Although the pumpkin muffin had lower acceptance than the control for all sensory parameters, it had an excellent value of dietary fiber. One serving (ca 45 g) of 100% pumpkin muffin could meet 29-31% of the daily needs for fiber day.

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The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet beans are known to have high protein contents that make them suitable as sources of parent proteins for the production of ACEi peptides. Endopeptidase is commonly used in the preparation of soybean-based ACEi peptides, whereas for velvet bean, a combination of both endo- and exopeptidase is frequently used. Soybean glycinin is the preferred substrate for the preparation of ACEi peptides. It contains proline as one of its major amino acids, which exhibits a potent significance in inhibiting ACE. The best enzymatic treatments for producing ACEi peptides from soybean are as follows: proteolytic activity by Protease P (Amano-P from Aspergillus sp.), a temperature of 37 °C, a reaction time of 18 h, pH 8.2, and an E/S ratio of 2%. On the other hand, the best enzymatic conditions for producing peptide hydrolysates with high ACEi activity are through sequential hydrolytic activity by the combination of pepsin-pancreatic, an E/S ratio for each enzyme is 10%, the temperature and reaction time for each proteolysis are 37 °C and 0.74 h, respectively, pH for pepsin is 2.0, whereas for pancreatin it is 7.0. As an underutilized pulse, the studies on the enzymatic hydrolysis of velvet bean proteins in producing ACEi peptides are limited. Conclusively, the activity of soybean-based ACEi peptides is found to depend on their molecular sizes, the amino acid residues, and positions. Hydrophobic amino acids with nonpolar side chains, positively charged, branched, and cyclic or aromatic residues are generally preferred for ACEi peptides.

Black rice is well known as healthy food. Nowadays, some people try to change their diet with this rice. However, it still has a problem with long preparation time and hard texture. Parboiling is a hydrothermal process that changes rice starch from crystalline to amorphous. The parboiling process of rice consists of soaking in sodium citrate solution, high-pressure cooking, freezing-thawing and drying. The aim of this research was to find the optimum condition from three processing variables: concentration of sodium citrate (0, 2, 5 and 5%, w/v), cooking period in an autoclave (5, 10 and 15 min) and a number of freeze-thaw cycles (1, 2.5 and 4). The optimum condition was achieved with 3.8% sodium citrate concentration, 5 min cooking in an autoclave, and 3.8 freeze-thaw cycles. This optimum condition resulted in parboiled black rice with 25.84 min cooking time, 4.93 total colour difference 101.80 N hardness of cooked rice, 49.04 N chewiness of cooked rice, 5.32 kg rice grain hardness.

ABSTRAKTepung beras pragelatinisasi merupakan salah satu ingredien yang dapat mengurangi penyerapan minyak. Proses gelatinisasi dapat dilakukan dengan metode pengeringan drum, ekstrusi, dan pengukusan. Penelitian ini bertujuan untuk mengetahui pengaruh teknik gelatinisasi tepung beras dengan pengeringan drum, ekstrusi, dan pemasakan nasi terhadap daya ikat air, derajat gelatinisasi dan penyerapan minyak. Penyerapan minyak dianalisis dengan menggunakan model pangan yang telah disubtitusi 50 % tepung pragelatinisasi. Hasil penelitian menunjukkan bahwa derajat gelatinisasi dan daya ikat air pada tepung pragelatinisasi dari pengeringan drum lebih tinggi daripada proses ekstrusi dan pemasakan nasi. Penurunan penyerapan minyak tertinggi dihasilkan pada produk dengan penggunaan tepung pragelatinisasi pengeringan drum yaitu 33,70 %, sedangkan ekstruder sebesar 13,32 % dan pemasak nasi sebesar 10,09 %.Kata kunci: Penggorengan minyak terendam; gelatinisasi; penyerapan minyak; tepung beras pragelatinisasi ABSTRACT Pregelatinized rice flour is one of ingredients that can reduce oil uptake. Gelatinization can be processed by drum drying, extrusion, and steaming. The aim of this research was to know the effect of gelatinization rice flour by drum drying, extrusion, and cooking rice on water holding capacity, degree of gelatinization, and oil uptake. Oil uptake was analyzed by using food model that substituted with 50 % pregelatinized flour. Results indicated that degree of gelatinization and water holding capacity of pregelatinized flour by drum drying was higher than extrusion and cooking rice. The highest reducing oil uptake of product was produced using pregelatinized flour by drum dryer was 33.70 % while by extruder which was 13.32 % and rice cooker was 10.09 %.Keywords: Deep fat frying; gelatinization; oil uptake; pregelatinized rice flour PENDAHULUANPenggorengan minyak terendam merupakan salah satu metode yang banyak digunakan untuk proses pengolahan secara komersial di industri pangan. Penggorengan minyak terendam ini memungkinkan terjadinya penyerapan minyak ke dalam bahan pangan sebagai pengganti air yang hilang karena evaporasi selama penggorengan. Penyerapan minyak dalam makanan yang digoreng berkisar 4-14 % dari total beratnya (Ghidurus dkk., 2010). Konsumsi makanan berlemak tinggi ini dapat menimbulkan masalah kesehatan seperti obesitas, hipertensi, dan jantung koroner (Meulenaer dan Camp, 2007), sehingga minyak menjadi titik kritis dari produk gorengan yang perlu diturunkan (Porta dkk., 2012). Minyak