The study was conducted to determine the role of the pulsed electric field (PEF) as a pretreatment on the extraction of phenolic compounds from basil (Ocimum americanum, L.) leaves. The research used Randomized Block Design (RBD) with two factors, factor 1: exposure time (10, 15, and 20 seconds) and factor 2: voltage (1000, 1500, and 2000 Volts). Extraction was done by maceration using 80% ethanol at 50°C. The results showed that PEF treatment had a significant effect on total phenolic compounds (TPC) and antioxidant activity (IC50) of basil extract. The best treatment at exposure time of 10 seconds and a voltage of 1500 Volts obtains TPC of 260.50 mg GAE/g and IC50 of 35.96 ppm. Whereas the untreated sample (without PEF pre-treatment) obtains TPC of 175.75 mg GAE/g and IC50 of 116.25 ppm. The data showed that PEF treatment before the extraction of basil leaves increased TPC by 1.5 times and antioxidant activity by 3.2 times. FTIR spectra showed that PEF pre-treatment increases absorption or decreases transmittance, which indicates the increase of extract concentration. Scanning electron microscopy (SEM) imaging showed that PEF treatment causes pore formation on the cell membrane, which might facilitate the release of phenolic compounds.

AbstrakTahu merupakan salah satu produk olahan kedelai yang memiliki nilai gizi yang tinggi dan harga yang relatif murah. Kadar protein pada tahu dapat ditingkatkan dengan cara enzimatis. Salah satu jenis enzim protease yang sering digunakan dalam industri makanan adalah enzim bromelin. Enzim bromelin banyak terdapat dalam buah nenas. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan enzim bromelin dari sari buah nenas terhadap kadar protein tahu dengan mengkaji konsentrasi enzim dan lama inkubasi yang tepat untuk mendapatkan tahu dengan kadar protein terbaik.Penelitian ini berbentuk penelitian eksperimental semu (Quation experiment). Metode penelitian yang digunakan adalah metode Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor 1 adalah tingkat konsentrasi enzim (35%, 40%, 45% dan 50%) dan faktor 2 adalah lama inkubasi (6 jam dan 12 jam). Data yang diperoleh kemudian dianalisis secara statistik dengan uji regresi linear berganda.Hasil penelitian menunjukkan kadar protein tahu terbaik diperoleh dari pembuatan tahu dengan perlakuan penambahan enzim bromelin dari sari buah nenas konsentrasi 50% dengan lama inkubasi selama 12 jam, yaitu sebesar 16,6195%. Hasil uji statistik diperoleh p<0,05 sehingga dapat disimpulkan bahwa ada pengaruh konsentrasi enzim dan lama inkubasi enzim terhadap kadar protein tahu. Berdasarkan hasil penelitian dapat disarankan bahwa enzim bromelin dari sari buah nenas dapat digunakan untuk meningkatkan kadar protein pada tahu. Kata kunci : enzim bromelin, buah nenas, kadar protein, makanan tahu © 2017 Jurnal Teknologi Laboratorium Abstract Tofu is one of processed soybeans that have a high nutritional value and low price. Levels of protein in tofu can be enhanced by enzymatically. One of the protease enzyme which is commonly used in the food industry is bromelain enzyme. The bromelain enzyme in pineapple is widely available. The purpose of this study was to determine the effect of the bromelain enzyme from pineapple juice to protein content by examining the enzyme concentration and incubation time to get the best protein content.This research was quation experiment. The experimental design for this research was randomized block design with 2 factors. Factor I consist of 4 levels (enzyme concentration 35%, 40%, 45% and 50%) and factor II consist of 2 levels (incubation period with enzyme of 6 and 12 hours). The data obtained were then analyzed statistically by multiple linear regression test.The results showed that the best protein content was obtained from the preparation of tofu with the addition of bromelin enzyme from pineapple juice with concentration of 50% and with the incubation time for 12 hours, that is 16,6195%. Statistical test results obtained value of p <0.05, so it can be concluded that there were a relationship/correlation between the enzyme concentration and incubation time to the protein content.Based on the results of research can be suggested that bromelin enzyme from pineapple juice can be used to increase protein content in tofu.

This research aims to discover the influence of packaging elements on consumers purchase intention towards beverage products that use polyethylene terephthalate bottles. The conceptual framework of the study was developed based on various previous studies, which divide the packaging into visual and verbal variables. There are three methods to rate product packaging (image tests, usage test, and visibility tests). The results show that the model generated is only able to explain 39.2% of the variance. The visual element of packaging is the most significant influence on consumers purchase intention. There are two significant indicators that influence the visual variable (bottles with different colours and shape attractiveness), and shape distinctiveness is the indicator that best describes the visual variable.

The development of functional foods requires extensive research and development (R&D) activities for product development, technology development and commercialization. However, it becomes rather a complex issue in developing countries, including Indonesia. This study briefly discusses the status of functional foods R&D in Indonesia by understanding the opportunities and challenges. Employing scientometrics with bibliometric data from Scopus Database from the early retrievable date to October 29, 2018, the study finds out that R&D on functional foods in Indonesia indicates a substantially increasing trend in the last decade. The research activities are mostly conducted by public research institutes (PRIs) and universities in the area of identification of bioactive compounds and their effects on health. They explore the abundant potentially indigenous biodiversity from Indonesia, both land and marine resources. Nonetheless, the R&D activities are still lacking of network and integration between the subject areas. Underdeveloped infrastructure, limited human resources and financial support, costly preparation for the clinical test to satisfy health claims regulation and the gap between academic research and industry have been key issues in Indonesian functional foods R&D. By using innovation system perspectives, this study suggests that public R&D on functional foods demands active collaboration between PRIs, universities and industry as well as the supportive regulation system from policymakers to enhance the development of functional foods in the future.

Senggani fruit is an edible fruit that tastes sweet, has an attractive color, blue or reddish purple, and is thought to contain anthocyanin. The senggani fruit can be used as a source of natural dyes and is known to have active components as a source of antioxidants. This study aimed to measure the phenolic, flavonoid, and anthocyanin content and the antioxidant activity of the methanol extract of senggani fruit. Senggani fruits were extracted by maceration using methanol. The phytochemical screening test was performed. The phenolic, flavonoid, and anthocyanin content was measured using the Folin-Ciocalteu, AlCl3, and pH differential, respectively. The antioxidant activity test was carried out using the DPPH method. The phytochemical screening test showed the methanol extract of senggani fruit contained phenols, flavonoids, alkaloids, saponins, and tannins. In this study, the total phenol content was 154.880 mg GAE/g, the total flavonoid content was 6.827 mg QE/g, and the anthocyanin level was 7.516 mg/100 g. The antioxidant activity using the DPPH method showed that the methanol extract of senggani fruit had moderate antioxidant activity, with an IC50 value of 99.79 ppm.