Dyslipidemia that could be affected by hypercholesterol diet is a contributing factor in millions of deaths worldwide and a risk factor for ischemic heart disease and stroke. High soluble fiber diet is used as one of the non-pharmacological treatments to control hypercholesterolemia. Black Grass Jelly (Mesona palustris BL) also known as black cincau has a high soluble fiber content. This study aimed to investigate the effect of black cincau as effervescent powder form (BCEP) for anti-dyslipidemia and also the antioxidant activity. BCEP was orally administered to twenty male dyslipidemia Wistar rats induced with hypercholesterol diet for 3 weeks then plasma lipid profile was measured using enzymatic CHOD-PAP assay. The antioxidant activity also has been identified. Oral administration of 3 different doses of BCEP resulted in lipid profiles by decreasing plasma cholesterol (TC), triacylglycerol (TG), lowdensity lipoprotein (LDL), and also highdensity lipoprotein (HDL) in dyslipidemia rats (α = 0.01). The increasing doses of BCEP revealed that it has a potential effect of decreasing plasma lipid.

The purpose of this research was to optimize the drying process and maltodextrin concentration of black garlic (Allium sativum L.) aqueous extract powder using the response surface methodology. The process conditions were based on the Box-Behnken design, with 17 kinds of variations in the drying temperature (50-70 °C), drying time (18-30 hours), and maltodextrin concentration (5-15 %). The moisture content, total flavonoid content and antioxidant activity (DPPH, ABTS, FRAP) of black garlic extract powder were significantly higher at temperature of 60 °C, drying time of 30 hours and maltodextrin concentration of 5%. In this condition, total flavonoid content (14.372 mg QE/g), DPPH radical scavenging (19.616 mg TE/g), FRAP radical scavenging activity (27.661 mg TE/g) were excellent. Overall, the drying process conditions for the optimized biological activities of black garlic extract powder were expected to be at 59.95 °C, for 30 hours with 5% maltodextrin concentration.

Chicken cartilage (claw) is a waste of chicken cuts which are widely available in Indonesia. Cartilage part of chicken claw becomes a potential source of chondroitin sulfate (CS) and glucosamine (GS). This aim of this study was to determine the most optimal extraction methods of CS and GS from cartilage of chicken claw. Various types of extraction methods used in this study were taken from the extraction by using boiling water (2 and 2.5 hours), acetic acid (7 and 17 hours), as well as proteolysis by papain (24 and 48 hours). Parameters observed include chemical characteristics of powdered cartilage of chicken claw as well as CS and GS levels in powdered cartilage of chicken claw extract. The results showed that the levels of CS and GS of chicken claw cartilage powder were 2.17% and 13%, respectively. The highest GS level was obtained from the extraction with water treatment for 2.5 hours (8.1%). The treatment and duration of extraction will significantly affect the number of GS which was produced. The highest content of CS was obtained from the extraction with the enzyme treatment for 48 hours (2.47%). The best treatment is the extraction with water treatment for 2.5 hours which were the extracts with GS levels of 8.1% and 2.03% CS was selected through the analysis of multiple attribute.

ABSTRAKJambu biji merah memiliki produktivitas cukup tinggi dan dapat tersedia sepanjang tahun. Produksi jambu biji di Indonesia pada tahun 2014 mencapai 187.406 ton. Namun, jambu biji memiliki umur simpan yang pendek sehingga perlu dilakukan pengolahan. Lempok merupakan makanan semi basah yang memiliki tekstur yang liat. Lama pemanasan dan konsentrasi maizena dapat berpengaruh terhadap kualitas lempok yang dihasilkan. Metode yang digunakan Rancangan Acak Kelompok dengan 2 faktor. Faktor I adalah lama pemanasan yang terdiri dari 3 level (1 jam; 1,5 jam; dan 2 jam). Faktor II adalah konsentrasi maizena yang terdiri atas 3 level (5%; 7.50%; dan 10%). Tingkat lama pemanasan berpengaruh sangat nyata terhadap kadar air, asam askorbat, total gula, serat kasar, tekstur, kecerahan, kekuningan, kemerahan, dan organoleptik. Perlakuan tingkat konsentrasi maizena berpengaruh sangat nyata terhadap kadar air, tekstur, kemerahan, kekuningan, dan organoleptik, sedangkan parameter total gula dan kecerahan berpengaruh nyata. Lempok jambu biji merah terbaik adalah lempok dengan perlakuan lama pemanasan 2 jam dan konsentrasi maizena 7.50%. ABSTRACTRed guava has high productivity and available throughout the year. Guava production in Indonesia at 2014 is 187.406 tons. However, red guava has a weakness at the short selflife, so there is necessary to processing. Lempok is a semi-solid food has a clay texture. The heating time and maize concentration affected to the quality of lempok. This research uses Randomized Block Design method with 2 factors. First factor is cooking time which consists of 3 levels (1 hour, 1.5 hours, and 2 hours). And the second factor is maize concentration consist of 3 levels (5%, 7.50%, and 10%). Heating time level had a significant effect on water content, ascorbate acid, total sugar, crude fiber content, texture, brightness, yellowness, redness, and organoleptic. Level of maize concentration had a significant effect on water content, texture, redness, yellowness, and organoleptic, while total sugar and brightness have effect. The best red guava lempok were found at lempok with heating time 2 hours and 7.50% maize concentration.

Abstract-Kabocha pumpkin (Curcubita maxima [Duchesne ex Lamb.]) is a potential source of carotenoids. However, the usage of carotenoids is limited due to their instability and also their susceptible degradation against harmful conditions such as base and acidic conditions, oxidation, and illumination. In this study, kabocha carotenoids were incorporated into microencapsulation containing chitosan, sodium alginate and sodium tripolyphosphate. The objective of this study is to determine the formulation of coating agents, carotenoid stability in acidic conditions for mimicking the microencapsulation process, and to characterize the microencapsulated carotenoids including the determination of the efficiency of carotenoid incorporation into microencapsulates. A mixture of sodium alginate, chitosan and sodium tripolyphosphate (0.19 g : 1.92 g : 0.24 g, w/w/w) was the best of coating agents according to the physical characteristics and also its moisture content. Microcapsules obtained with and without addition of carotenoids were determined to be a microparticle size by SEM analysis. The products of microencapsulated carotenoids have the water content of around 5.4% to 7.1%.The highest efficiency of microencapsulation obtained was 91% at the carotenoid concentration of 117.98 μg • g −1 (0.5 %, w/v), although the efficiency was decreased with increasing carotenoids added to the microcapsules probably due to over loading of carotenoids used. The pattern of this efficiency was in line with L* and °hue values, whereas not only a*, b*, and chroma values, but total carotenoids, and total provitamin A also increased.