This study aims to determine the effect of drying temperature on the antioxidant activity of cocoa peels and obtain drying temperature that can produce herbal tea of cocoa peels with the highest antioxidant activity. The experimental design used was a Completely Random Design with drying temperature treatment which consist of 4 level ie : 65ºC, 75ºC, 85ºC and 95ºC. The treatment was repeated 4 times to obtain 16 experimental units. The results showed that drying temperature had a very significant effect on moisture content, ash content, crude fiber content, juice content, total phenol, antioxidant activity, taste (scoring) and no significant effect on panelists' preference for color, aroma, taste and overall acceptance. The drying temperature of 65ºC was the best treatment that produced herbal tea with the highest antioxidant activity (IC50 456.21 ppm), water content of 11.07%, ash content 8.17%, coarse fiber content 23.89%, extract content 19.90%, total phenol 0,0626%, aroma ordinary, color ordinary, taste not bitter and ordinary, overall acceptance ordinary.

Program Studi Magister Ilmu dan Teknologi Pangan, Program Pascasarjana, Universitas Udayana, Denpasar Korespondensi dengan penulis (nengahkencanap@yahoo.co.id) Artikel ini dikirim pada tanggal 10 Oktober 2015 dan dinyatakan diterima tanggal 3 Desember 2015. Artikel ini juga dipublikasi secara online melalui www.jatp.ift.or.id. Hak cipta dilindungi undang-undang. Dilarang diperbanyak untuk tujuan komersial. Diproduksi oleh Indonesian Food Technologists® ©2016 AbstrakGula semut merupakan gula merah dalam bentuk serbuk yang terbuat dari nira yang dihasilkan dari pohon enau, lontar, dan kelapa secara tradisional. Salah satu masalah dalam produksi gula semut, adalah terjadinya perubahan warna menjadi semakin coklat selama penyimpanan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pemberian Na-metabisulfit pada pembuatan terhadap warna gula semut yang dihasilkan, dan juga mengetahui pengaruhnya terhadap stabilitas warna gula semut selama penyimpanan. Penelitian dirancang dengan rancangan acak kelompok (RAK) dengan 4 perlakuan konsentrasi pemberian Na-metabisulfit yaitu 0, 100, 200, dan 300 ppm. Untuk mengetahui perubahan warna gula semut selama penyimpanan, dilakukan pengamatan terhadap kecoklatan gula semut setiap 15 hari selama 6 bulan. Hasil penelitian menunjukkan penambahan Na-metabisulfit berpengaruh pada warna, rasa, dan kadar sukrosa gula semut, namun tidak berpengaruh pada aroma, tekstur, kadar air, dan gula pereduksi gula semut. Pemberian Na-metabisulfit dapat memperbaiki warna, dan rasa gula semut. Konsentrasi pemberian Na-metabisulfit optimal pada pembuatan gula semut adalah 200 ppm. Selama penyimpanan terjadi peningkatan intensitas kecoklatan gula semut, dan pemberian Na-metabisulfit dapat mengurangi intensitas kecoklatan sampai 6 bulan penyimpanan.Kata kunci: gula semut, Na-metabisulfit, kecoklatan, warna. AbstractPalm sugar powder are the sugar that was made from sap of arenga palm, palmyra palm, or coconut. One of the problems in the palm sugar powder production is the change of its color to become increasingly brown during storage. This research was aimed at finding out the effect of Na-metabisulphite addition concentration to the color of palm sugar powder, and also to know its influence on the stability of palm sugar powder color during storage. The research was done by randomized block design (RBD) with 4 treatments of Na-metabisulphite concentration i.e., 0, 100, 200, and 300 ppm. For knowing the stability of palm sugar powder color during storage, the observations of browning intensity was conducted every 15 days during 6 months. The result showed that Nametabisulphite addition affected the color, flavor, and sucrose content of the palm sugar powder, but did not affect it's aroma, texture, moisture content, and reducing sugar. The addition of Na-metabisulphite could improve the color and flavor of palm sugar powder. There were increase of browning intensity of palm sugar powder during storage, and the addition of Na-metabisulphite reduced the browning intensity up to 6 months of s...

The purpose of this research are to know the effect of pH extraction on yield, physico-chemical and functional properties of pigeon pea protein concentrate, and also to know the appropriate pH extraction to obtain the best yield and properties of pigeon pea protein concentrate. The research was using Randomized Complete Design with pH extraction treatment which consist of five levels were 9; 9,5; 10; 10,5; and 11. The parameters were observed consist of yield, physical properties (lightness), chemical properties (protein and moisture), and protein’s functional properties (water holding capacity, oil holding capacity, emulsion capacity and stability, and foaming capacity and stability). The result showed that pH extraction gave a significant effect to protein and moisture, and gave very significant effect to yield, lightness (L), water holding capacity, oil holding capacity, emulsion capacity, emulsion stability, foaming capacity and foaming stability of pigeon pea protein concentrate. The best properties of protein concentrate was found at sample which treatment of pH 10 with a yield 17,29% (db), lightness (L) 18,84, protein 86,15% (db), moisture 7,96% (db), water holding capacity 1,96 ml H2O/g solid, oil holding capacity 2,62 ml oil/g solid, emulsion capacity 54,67%, emulsion stability 54,83%, foaming capacity 100%, and foaming stability 38,19%.

This research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of rambusa leaf and to obtain the optimum temperature and drying time that can produce rambusa leaf herbal tea bag with the highest antioxidant activity and the best sensory properties. This research used a completely randomized factorial design with two treatments namely, drying temperature (40°C, 50°C, 60°C) and drying time (3 hours, 3.5 hours, 4 hours). There were 9 factorial combinations, each combination was repeated 2 times. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that the drying temperature and time treatment had a significant effect (P<0.05) on antioxidant activity, total phenols, total flavonoids, total tannins, water content, color (scoring test), and taste (scoring test), but no significant effect (P>0.05) on the extract content in water, color (hedonic test), taste (hedonic test), and overall acceptance. The results showed that drying temperature of 60°C with a drying time of 3 hours had an optimum drying temperature and time to produce herbal tea bag of rambusa leaf with antioxidant activity of 46.28%, total phenol level of 4.14 mg GAE/g, total flavonoids content of 26.48 mg QE/g, total tannin content of 6.23 mg TAE/g, water content of 8.38%, extract content in water of 31.96%, and sensory properties of yellow color and slight liked, bitter slightly taste and slight liked, and overall acceptance neutral.

During the germination process, seeds can release various types of peptides due to the degradation of storage proteins. Some of these peptides can have biological activity (bioactive peptides). The objective of this study was to determine the ACE inhibitory activity of germinated pigeon pea peptide extract at various germination times and to carry out the fractionation to the extract to get the most active peptide fraction. The results showed that the highest activity of peptide extract was found on the 4th-day germination of pigeon pea with an IC50 value of 63.46 μg/mL. The peptide extract was further fractionated by centrifugal ultrafiltration method and it was found that the peptide fraction < 3 kDa had the highest ACE inhibitory activity with an IC50 value of 57.79 μg/mL. The result of identification with the LCMS method to the fraction was able to detect 4 types of the peptide with a molecular weight of 230.304, 294.303, 441.436, and 570.591 Da. These results suggested that the peptide fraction of germinated pigeon pea has the potency as an ACE inhibitory nutraceutical.