Aplikasi Ekstrak Kesumba (Bixa Orellanna. L) Sebagai Sumber Pewarna dan Antioksidan Alami

Handayani, Isti; Sujiman, nFN

doi:10.21082/jpasca.v16n3.2019.137-146

Cited by 3 publications

(3 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Steaming, in particular, plays a pivotal role in this process, and the steaming duration can differ according to various sources. Some research suggests a 30-minute steaming period, as documented by Lestari & Susanto (2015), Handayani & Sujiman (2019), and Chastelyna, et al, (2023). Conversely, alternative sources recommend a steaming time ranging from 45 to 60 minutes, as indicated by Basuki, et al, (2013), Atmaka & Sigit (2013), and Aji & Utama (2020).…”

Section: The Steaming Process Of Getuk and Gelatinizationmentioning

confidence: 92%

A Comprehensive Review of Possible Resistant Starch in Getuk: Its Formation, Health Effects, and Potential Applications as Prebiotics

Gunawan

2023

Agroindustrial J.

View full text Add to dashboard Cite

This review aims to give a thorough understanding of how resistant starch is produced, how it affects health, and how it probably contains in traditional Indonesian snack called getuk. Resistant starch, a type of starch that resists digestion in the small intestine, has drawn a lot of attention. In order to learn more about resistant starch formation in getuk, this review includes a thorough study of the relevant databases, research articles, and scientific literature that is currently available. It explains the effects of various processing techniques, including cooking and cooling on the possible formation of resistant starch in the snack. The potential health implications of resistant starch consumption in getuk are also examined in this review. It has been discovered that resistant starch provides a number of advantages, such as improved glycemic management, prolonged satiety, gut microbiota modulation, increased mineral absorption, and a decreased risk of obesity, type 2 diabetes, and colorectal cancer. The primary cause of these effects is attributed to the fermentation of resistant starch by colonic bacteria, which results in the production of short-chain fatty acids and other bioactive substances. The review looks at Getuk’s potential uses as a resistant starch carrier in the creation of functional foods. The snack is a perfect candidate for adding extra bioactive substances such as fiber, and prebiotics to improve its nutritional profile and functional qualities because of its distinctive texture, flavor, and cultural importance. Overall, this review emphasizes the production of resistant starch during processing of getuk and indicates the potential health advantages of its ingestion. It offers insightful information about the importance of this traditional Indonesian snack as a carrier of resistant starch and its prospective uses in the creation of functional meals. To fully utilize getuk as a source of resistant starch in the production of functional foods, additional study is required to optimize processing methods, assess consumer acceptability, and explore novel formulations.

show abstract

Section: The Steaming Process Of Getuk and Gelatinizationmentioning

confidence: 92%

A Comprehensive Review of Possible Resistant Starch in Getuk: Its Formation, Health Effects, and Potential Applications as Prebiotics

Gunawan

2023

Agroindustrial J.

View full text Add to dashboard Cite

show abstract

“…Formulasi biji annato pada produk olahan berbahan dasar umbi singkong sebagai pewarna makanan alami sudah dilakukan yaitu sebagai pewarna getuk. Pigmen annato yang ditambahkan pada getuk diperoleh dengan cara ekstraksi dengan metode sokletasi (Handayani & Sujiman, 2019). Pada penelitian ini, biji annato disalut dengan pati singkong dan maltodektrin dalam pembuatan kerupuk karak.…”

Section: Pendahuluanunclassified

Color of Karag Crackers with The Addition of Annatto Pigments and Variation of Types of Coatings

Handayani

Effendi²

2022

ijft

View full text Add to dashboard Cite

Annatto pigment has the potential to be used as a natural dye. The addition of coating material is expected to act as a carrier and binder of annatto seed pigment in karak crackers. This study aims to determine the effect of the addition of annatto seed pigment and the type of coating on the color of coral crackers. Pigment coating is carried out using starch and maltodextrin. As a comparison, the pigment is directly added to the cracker dough, and as a control karag cracker is made without the addition of pigment. Coated annatto seed pigment was added as a colorant to the karag cracker dough with various concentrations of 2, 3, and 4%. Using the Munsen color dictionary, the potential of coated pigments as coloring agents was observed by measuring the hue, value, and chroma of the karag crackers. The results showed that the hue of karag crackers with the addition of annatto pigment produced a red color and mostly yellow-orange (YR) while the control (without the addition of pigment) produced a yellow color with a Hue (color) value between 2.5 to 5YR except for starch coating with a concentration of pigment 2% produces a red color. The use of maltodextrin coatings resulted in a lower value (brightness) (4.89) than starch (5.44) and without coatings (5.33), but chroma (color density) was not affected by the type of coating with chroma values ranging from 7.56 up to 8.44. Increasing the concentration of coated annatto pigment by 4% decreased the value of coral crackers, but the addition of both coated and uncoated annatto pigment concentrations was not able to increase chroma.

show abstract

“…Nurcahyanti & Martosupono (2009) melaporkan bahwa rumput laut mengandung senyawa-senyawa kimia seperti keraginan, protein, karbohidrat, lemak, dan serat kasar. Secara khusus dilaporkan Ahdyanti et al (2008) bahwa Caulerpa racemosa (Forsskal) J. Agardh mengandung kadar abu (16-20%), kadar air (18,2-28,7%), protein (10,7%), lemak (0,3%), serat (4,4-15,5%), dan karbohidrat (27,2%). C. racemosa adalah kelompok rumput laut hijau yang bersifat edible atau dapat dikonsumsi, sehingga oleh sebagian masyarakat telah memanfaatkannya sebagai bahan sayuran dan lalapan segar (Yenusi, 2011;Fithriani, 2009).…”

Section: Pendahuluanunclassified

Identifikasi dan Fotodegradasi Pigmen Klorofil Rumput Laut Caulerpa racemosa (Forsskal) J.Agardh

2018

View full text Add to dashboard Cite

Identification of chlorophyll compound of Caulerpa racemosa has been carried out using Thin Layer Chromatography (TLC) method. Four compound has been found namely xanthophll, chlorophyll b, chlorophyll a, and phaeophytin. Xanthophyll was identified with the yellow spot on TLC plates which the Rf is 0,46. Chlorophyll b is yellow green spot with Rf is 0,61, the Rf of Chlorophyll a is 0,69 with the color is blue green, whereas phaeophytin is indicated as a black spot with the Rf 0,77. Volpi and UV light sources were used in this study, the volpi light radiation was caused chlorophyll extract degradation about 80,87% at Qy of l 663 nm, and the UV light source caused 72,27% degradation at l 663 nm.Key words: identification, photodegradation, chlorophyll, Caulerpa racemosa.

show abstract

Aplikasi Ekstrak Kesumba (Bixa Orellanna. L) Sebagai Sumber Pewarna dan Antioksidan Alami

Cited by 3 publications

References 10 publications

A Comprehensive Review of Possible Resistant Starch in Getuk: Its Formation, Health Effects, and Potential Applications as Prebiotics

A Comprehensive Review of Possible Resistant Starch in Getuk: Its Formation, Health Effects, and Potential Applications as Prebiotics

Color of Karag Crackers with The Addition of Annatto Pigments and Variation of Types of Coatings

Identifikasi dan Fotodegradasi Pigmen Klorofil Rumput Laut Caulerpa racemosa (Forsskal) J.Agardh

Contact Info

Product

Resources

About