Red rose consisting of anthocyanin pigment has been used as an antibacterial agent. However, there is no study on the anthocyanin pigment extract from red rose as the antibacterial agent. The effectiveness of the antibacterial agent can be affected by the solvent extraction and the flower shelf life. Here, we report the effects of solvent extraction and red rose (Rosa sp.) shelf life on the antibacterial activity. Red rose concentrated extraction and randomized complete block design factorial was carefully used with factors of long display and solvent extraction. The extraction solvent (P) comprised of water, ethanol, and mixture of water-ethanol (1 : 1), while the red rose shelf life (M) consisted of 0, 2, 4 and 6 days. Moreover, pH, antioxidant activity and minimum bactericidal concentration (MBC) with four variations of concentrated concentration (100%, 50%, 25% and 12.5%) on Escherichia coli, Salmonella thypi, and Pseudomonas sp. were analyzed. After two days of shelf life using water as the solvent for extraction, the antioxidant activity achieved 79% at pH of 2.5. It was also demonstrated that it was able to kill all the investigated bacterias, which were Escherichia coli, Salmonella thypi, and Pseudomonas sp. with concentrated concentrations of 100%, 50% and 25%. When the concentrated concentration was 12.5%, the MBC value was constantly found to be 1.39 × 108 cfu/g for Escherichia coli and 9.53 × 107 cfu/g for Salmonella thypi.

One of the interesting marine products to be explored is flying fish (Hirundichthys oxycephalus) roes. The flying fish roe is usually called tobiko. The aim of this study is to extract protein from tobiko filaments using an isoelectric point approach, analyze their chemical properties, and apply them to the nutrification of rice-corn milk. Extraction of tobiko filaments using an isoelectric point approach resulted in an optimal pH of 8.5 based on the protein content (73.52 ± 0.07 %). Extraction under alkaline conditions (pH 8.5) resulted in a protein concentrate yield of 9.04% and an insoluble portion of 69.79%. That protein concentrate showed 15 amino acid, leucin (5.86 ± 0.01%), lycin (3.69 ± 0.02%), valin (3.41 ± 0.02%), isoleucine (3.33 ± 0.01%), threonine (2.86 ± 0.01%), phenylalanine (2.30 ± 0.02%), histidine (1.38 ± 0.01%), and methionine (1.21 ± 0.01%), glutamate (7.08 ± 0.01%), arginine (6.11 ± 0.01%), alanine (3.82 ± 0.01%), aspartic acid (3.75 ± 0.01%), serine (3.05 ± 0.02%), glycine (1.84 ± 0.01%), and tyrosine (1.46 ± 0.01%). The addition of protein concentrate from tobiko filament showed an increase in protein content in rice-corn milk so the purpose of nutrification in this study was successful. The best formulation is in the composition of rice: corn: protein concentrate (15:5:3%) with details of moisture content 65.07 ± 0.02%, ash content 0.50 ± 0.01%, the lipid content 0.28 ± 0.02%, the protein content 21.18 ± 0.02 %, the carbohydrate content 12.95 ± 0.02%, with a total energy 278.13 ± 0.03 kcal.

Abstract. Sticks are a type of long, flat-shaped pastry. The development of sticks products with other ingredients such as lemon and red ginger is expected to increase the level of antioxidant activity. Lemon contains citric acid, vitamin C and flavonoids, asa natural antioxidant. The rhizome of red ginger contains gingerol, which also has antioxidant properties. The purpose of this study is to make healthy snacks with antioxidant properties. The first step in this study is the production of lemon powder and red ginger starch. The second step is making sticks. This study uses a simple randomized block design (RBD) model with one component: a blend of wheat flour, lemon flour, and red ginger flour. There were 10 treatment combinations in 3 replications. Based on your design, you can perform an analysis of variance (ANOVA). There are seven observation parameters, including analysis of water content, ash, protein, fat, carbohydrate, antioxidant activity and sensory tests. Wheat flour content 80%: Lemon flour 10%: Ginger powder 10%,is the best treatment which has water content 2%, ash content 0.67%, protein content 1.02%, fat content 23.89%, carbohydrate content 73.09%, antioxidant activity 74,61%, sensuality 4.40 (slightly good), aroma 4.68 (slightly delicious), texture 4.48 (slightly not hard), color 4.44 (slightly bright) hedonic score. Abstrak. Stik merupakan kue kering berbentuk panjang dan pipih. Pengembangan produk stik dengan penambahan bahan lain seperti lemon dan jahe merah diharapkan dapat meningkatkan aktivitas antioksidan. Lemon mengandung asam sitrat, vitamin C dan flavonoid yang memiliki keunggulan sebagai antioksidan alami. Rimpang jahe merah mengandung gingerol yang memiliki aktivitas sebagai antioksidan. Tujuan dari penelitian ini adalah untuk membuat jajanan sehat yang memiliki kandungan antioksidan. Tahap pertama dalam penelitian ini adalah pembuatan tepung lemon dan pati jahe merah. Langkah kedua adalah pembuatan stik. Penelitian ini menggunakan model Rancangan Acak Kelompok (RAK) sederhana dengan satu formulasi yaitu campuran tepung terigu, tepung lemon, dan pati jahe merah. Terdapat 10 kombinasi perlakuan dengan 3 ulangan. Berdasarkan rancangan tersebut dapat dibuat analisis sidik ragam (ANOVA) untuk mendapatkan kesimpulan mengenai pengaruh perlakuan. Terdapat 7 parameter pengamatan yang meliputi analisa kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, aktivitas antioksidan, dan uji organoleptik. Kandungan Tepung Terigu 80% : Tepung Lemon 10% : Tepung Jahe 10%,%, merupakan perlakuan terbaik yang memiliki kadar air 2%, kadar abu 0,67%, kadar protein 1,02%, kadar lemak 23,89%, kadar karbohidrat 73,09%, antioksidan aktivitas 6,7,63, 63%, dan tingkat kesukaan terhadap organoleptik rasa 4,40 (enak), aroma 4,68 (sedap), tekstur 4,48 (agak tidak keras), warna 4,44 (agak cerah).

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.