The objective of this study was to explore the influence of nanocellulose type (nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC)) and concentrations (0.05–0.20%, w/w) on the physicochemical properties, microstructure, and in vitro digestion of β-carotene loaded emulsions and β-carotene bioaccessibility. The optimum conditions for the formation of stable β-carotene loaded emulsions were found when NCC was used as a stabilizer at a concentration of 0.2% w/w. This was due to the rod-shaped structure of NCC, which led to more stable emulsions with smaller droplet size and reduced flocculation. During the in vitro gastrointestinal digestion, NFC emulsions at increased concentrations were found to retard free fatty acid (FFA) release from the emulsions and reduce the bioaccessibility of β-carotene. On the other hand, NCC emulsions at concentrations of 0.2% w/w promoted lipolysis and demonstrated highest β-carotene bioavailability. Hence, these emulsions could be used for the delivery of β-carotene with potential applications in the development of functional foods and nutraceuticals.

ABSTRAKTanaman empon-empon merupakan tanaman yang banyak tumbuh di Indonesia, akan tetapi pemanfaatan tanaman empon-empon masih sangat terbatas. Kebanyakan masyarakat menjual produk rimpang tersebut dalam bentuk segar dan sebagian kecil diolah menjadi minuman berkhasiat (jamu) yang bersifat tidak awet. Oleh sebab itu, pemanfaatan produk rimpang tersebut dapat dilakukan dengan pengolahan lebih lanjut yaitu dengan menginovasi kedalam produk pangan fungsional seperti bakery dan cookies berbasis herbal. Sebelumnya sudah banyak penelitian terkait manfaat empon-empon khususnya kunir putih sebagai anti diabetes, dan antitumor karena tinggi kandungan anti oksidan. Tujuan pengabdian masyarakat ini adalah untuk melatih dan mengadakan praktik cara pengembangan produk bakery dan cookies. Tahapan pembuatan produk bakery dan cookies berbasis herbal diawali di laboratorium Teknologi Hasil Pertanian (THP) Universitas Mercu Buana Yogyakarta (UMBY). Kemudian dilakukan pengujian fisik, kimia, dan sensoris pada produk-produk yang telah dibuat. Terakhir, pembuatan produk dilakukan di rumah produksi Amelia Bakery. Hasil dari kegiatan ini adalah terciptanya produk bakery dan cookies berbasis empon-empon pada rumah produksi Amelia Bakery. Kata kunci: bakery dan cookies; empon-empon; kunir putih. ABSTRACTThe empon-empon plant is a plant that grows a lot in Indonesia, but the use of the empon-empon plant is still minimal. Most people sell these rhizome products in fresh form, and a small portion is processed into nutritious drinks (herbs) which are not durable in nature. Therefore, these rhizome products can be used with further processing by innovating into functional food products such as herbs-based bakeries and cookies. Previously, many studies related to the benefits of empon-empon, especially white turmeric, as anti-diabetic and anti-tumor because of the high content of antioxidants. The purpose of this community service is to train and practice how to develop bakery and cookies products The production stage of herbs base- bakery and cookies products begins at the Teknologi Hasil Pertanian (THP) laboratory at Universitas Mercu Buana Yogyakarta (UMBY). Then physical, chemical, and sensory tests were carried out on the products that had been made. Finally, product manufacturing is done at Amelia Bakery's production house. This activity results in the creation of bakery products and cookies based on empon-empon at Amelia Bakery's production house. Keywords: bakery and cookie; empon-empon; white turmeric.

This research aimed to produce sambiloto simplicia which is rich in chlorophyll and Zn through the process of forming metallochlorophyll by blanching either fresh or dry leaves. Sambiloto simplicia powder is produced through several stages including sorting, boiling in Zn acetate medium (0, 300, 400, 500 ppm), draining, drying, and grinding. The types of materials used are dry and fresh leaves material. The sambiloto simplicia powder was analyzed for chlorophyll content, bound Zn content, total phenolic content (TPC), and total flavonoid content (TFC). Analysis of the antioxidant activity of sambiloto simplicia powder included lipid peroxidation inhibition (LPI) activity and DPPH radical scavenging capacity. The results show that the greater Zn acetate concentration, the green color intensity, chlorophyll content, bound Zn content, and total phenolic and flavonoid content of sambiloto simplicia powder increased, but at concentrations more than 300 ppm in dry leaves and more than 400 ppm in fresh leaves it decreased again. Simplicia powder from dry leaves by blanching at a concentration of 300 ppm and fresh leaves material at a concentration of 400 ppm had the highest contents of chlorophyll, TPC, TFC, and the ability to inhibit lipid peroxidation. At a concentration of Zn acetate of 300 ppm, the simplicia powder from the dry leaves had a higher RSA and LPI than the fresh leaves, but at a concentration of 400 ppm, the LPI from the fresh leaves was higher. The sambiloto simplicia powder could be a natural source of antioxidants as it is high in zinc.