Jengkol (Pithecellobium jiringa) is a typical plant in the tropical region of Southeast Asia that is mostly liked by indonesian people because of savory taste. Jengkol seeds having high protein and healthy effects need processing for keeping their nutrient quality. This study aims to determine the effect of steam blanching on the non-volatile taste components of jengkol seeds. The results showed that steam blanching during 5 min decreased the total content of soluble sugars from 998.10 to 903.59 ppm, organic acid from 442.80 to 362.89 ppm and 5ʹ-nucleotides from 2.92 to 2.57 mg/g dry weight. However, steam blanching could be able to increase the total content of free amino acids from 40.99 to 44.98 mg/g dry weight. The EUC (equivalent umami concentration) value in jengkol seeds also increased from 38.27 to 42.22 g MSG/100 g dry weight. The total content of amino acids also increased slightly from 9.81% to 10.08% (w/w) on jengkol seed flour after blanching treatment. Jengkol seed flour consists of hydrophobic amino acids (36.00-34.41%). The E/T value decreased from 35.54% to 33.92% but the PER (protein efficiency ratio) value increased from 2.43 to 2.63 on jengkol seed flour after steam blanching treatment. The steam blanching treatment increased the MSG-like components in jengkol seed flour and also gave the sweet taste and prevented the formation of the bitter taste. Hence, jengkol seed flour showed a high potential to serve as a functional food with a umami taste. ARTICLE HISTORY

The protein content in egg contributes effectively to the fulfilment of nutrients in daily life at an affordable price and acceptable organoleptic properties. This study aimed to investigate the effect of anti-caking agent addition (maltodextrin and tricalcium phosphate) on the quality and functional properties of salted duck egg powder. Addition of 2% maltodextrin increased the moisture content in salted duck egg powders as much 36% compared to the control. 2% TCP incorporation decreased the moisture content up to 54%, could not maintain the emulsion stability, but it increased the emulsion activity. There were no significant differences (p < 0.05) on the parameter of foaming capacity and foaming stability. Anticaking agent maltodextrin and TCP did not affect the water holding capacity of all four salted duck eggs powder. However, maltodextrin addition slightly increased the oil holding capacity. Due to the functional properties of emulsification, foaming, water and oil binding, salted duck egg powders are potentially utilized for the complementary of a large number of food products with its characteristics of longer shelf life and specific flavor.

Antioxidant are nutritional and non-nutritional substances within in food preventing or slowering oxidative damage in the body. Antioxidant can be obtained by consuming healthy foods, fruits, and vegetables. Watermelon’s albedo and honey are both containing antioxidant which have the opportunity to be developed into products such as ice cream. This study aimed to determine the antioxidant activity, physical quality, and sensory properties of watermelon albedo ice cream with the addition of honey. This research was conducted experimentally by a completely randomized design (CRD), with four treatment levels. The ratio of watermelon albedo and honey were 30%:0%, 30%:10%, 20%:20%, and 10%:30%. Analysis carried out were antioxidant activity, physical quality (overrun, melting speed, and total solids), and sensory properties (color, aroma, taste, and texture). There was no significant difference in antioxidant activity of all ice cream samples (F0, F1, F2 and F3). The physical quality analysis resulted there were significant differences in melting speed and total solids parameters. The organoleptic quality test resulted that panelist preferred ice cream without the addition of watermelon albedo and honey.