Efektivitas Penambahan Serbuk Daun Mangrove  (Sonneratia caseolaris) terhadap Kualitas dan Umur Simpan Roti Tawar

Sumartini, Sumartini; Harahap, Kurnia Sada; Luthfiyana, Novi

doi:10.17844/jphpi.v25i2.40708

Cited by 7 publications

(1 citation statement)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One way that can be done to extend the shelf life of bread is to use charcoal adsorbents because it can adsorb moisture which accelerates the growth of mold. Some research on the manufacture of preservatives to extend the shelf life of fresh bread has been done before, namely the extension of the shelf life of bread with the addition of 'emprit' ginger [3], the addition of mangrove leaf powder to the quality of the shelf life of fresh bread [4] and the characterization of the absorbent properties of dried nata de coco against sponge cake [5]. Research related to the manufacture of charcoal as an adsorbent to extend the shelf life of fresh bread has not been widely done.…”

Section: Introductionmentioning

confidence: 99%

Making Charcoal from Nipah (Nypa fruticans) Frond Waste as an Adsorbent to Extend the Shelf Life of Fresh Bread

Nur Sabila,

Rahayu,

Prasadi

2023

J. Tek. Kim. Ling

View full text Add to dashboard Cite

Fresh bread has high potential for creating food waste that increases every year, because of its relatively short shelf life of 3-4 days after leaving the baking process. One way to extend the shelf life of bread is by using charcoal. Nipah fronds contain lignin elements that are good for charcoal. This study aims to determine the characteristics of charcoal from nipah fronds, the effectiveness of charcoal's ability to extend the shelf life of fresh bread, the effect of burning time, particle size and adsorbent mass on the storage time of fresh bread, the effect of the ratio of nipah frond adsorbent to commercial silica gel on the storage time compared to quality requirements of fresh bread of SNI 01-3840-1995 2013. Charcoal characterization includes quality tests based on SNI No. 06-3730-1995 on technical charcoal, namely water content and iodine absorption parameters and also Scanning Electron Microscopy (SEM) test. Based on the results of the study, charcoal from nipah frond waste has characteristics of water content that have met the quality standards of SNI 06-3730-1995 and in iodine absorbency only samples with pyrolysis time of 4 hours that have met the quality standards of SNI 06-3730-1995. Giving variations in charcoal burning time, mass and particle size of adsorbent powder affects the shelf life and quality requirements of fresh bread. Adsorbent packaging using teabags and silica gel paper can extend the shelf life of fresh bread up to 27 hours compared to those without adsorbent.

show abstract

Section: Introductionmentioning

confidence: 99%

Making Charcoal from Nipah (Nypa fruticans) Frond Waste as an Adsorbent to Extend the Shelf Life of Fresh Bread

Nur Sabila,

Rahayu,

Prasadi

2023

J. Tek. Kim. Ling

View full text Add to dashboard Cite

show abstract

Evaluation of phytochemical, antioxidant and anticancer activities of Indonesian mangroves herbal tea

Rahmawati,

Izzati,

Harmoko

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

Mangrove plants are potential raw materials for a variety of food and beverage items. Mangrove leaves can be processed into is mangrove herbal teas. Eight leaf samples of Acanthus ilicifolius (AI), Avicennia marina (AM), Rhizophora apiculata (RA), Nypa fruticans (NF), Rhizophora mucronata (RM), Sonneratia caseolaris (SC), Sonneratia alba (SA), and Xylocarpus granatum (XG) from Berau Regency, Kalimantan, Indonesia were investigated for phytochemical content (TPC and TFC), antioxidant activities (ABTS, DPPH, and FRAP), and anticancer activities (HepG2 and CaCo2 cancer cell line) have been done. We compared mangrove herbal teas to commercial black tea (Camelia sinensis/CS) for all activities. The result showed that the TPC value of CS was the highest and for TFC was in XG. Moreover, the antioxidant activities on ABTS possessed similar values except for AM, which had the lowest activities; on DPPH, SC and AI showed the highest activities among others; while SC and XG had the highest activities on FRAP. SC showed the highest activities on both cancer cell lines from the anticancer activities. We conclude that mangrove herbal teas from SC leaves have the potential to be functional food with great activities as antioxidants and anticancer agents.

show abstract

Physicochemical quality of dry noodles from maize flour and fish protein hydrolyzate (Mizepi) as a potential emergency food

Resti,

Ayustaningwarno,

Nuryanto

et al. 2024

Food Prod Process and Nutr

View full text Add to dashboard Cite

Mizepi is a product that can be consumed during emergencies and certain conditions for vulnerable groups such as children. Mizepi provides benefits in supporting children’s growth and development process because of its high protein content to prevent stunting and noodle snacks that children like especially in formula F4. Mizepi is a ready-to-eat noodle product from maize flour and FPH to be used as food during natural disasters. Currently, many emergency food products still have low nutritional content, so Mizepi is here with the innovation of maize flour and FPH which are rich in protein and have good physicochemical quality and are liked by consumers. Therefore, this study aims to analyze the nutritional value, protein digestibility, color, and texture of Mizepi. The methods are water content using gravimetry, ash with dry ashing, fat by Soxhlet, protein by Kjeldahl, protein digestibility was carried out in vitro. A total of seven formulations of Mizepi with maize flour and FPH ratio were compared in grams, 1:1 (F1), 4:7 (F2), 4:11 (F3), 7:4. (F4), 7:11 (F5), 11:4 (F6), 11:7 (F7). FPH has the effect of a higher level of product protein content. Mizepi has a protein digestibility content of 43.6–75.3%, which is a very good value. The color of Mizepi products based on 0hue is yellow red and has a good crunchy texture because it is made from maize flour. In conclusion, F4 was the best formulation that has nutrient content appropriate to the quality requirements of emergency food products. Graphical Abstract

show abstract

Efektivitas Penambahan Serbuk Daun Mangrove (Sonneratia caseolaris) terhadap Kualitas dan Umur Simpan Roti Tawar

Cited by 7 publications

References 3 publications

Making Charcoal from Nipah (Nypa fruticans) Frond Waste as an Adsorbent to Extend the Shelf Life of Fresh Bread

Making Charcoal from Nipah (Nypa fruticans) Frond Waste as an Adsorbent to Extend the Shelf Life of Fresh Bread

Evaluation of phytochemical, antioxidant and anticancer activities of Indonesian mangroves herbal tea

Physicochemical quality of dry noodles from maize flour and fish protein hydrolyzate (Mizepi) as a potential emergency food

Contact Info

Product

Resources

About