Effect of Thermosonication on Ferric Reducing Antioxidant Power and the Color of Beras Kencur Drink

Abstract

Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras kencur drink. This research aimed to evaluate antioxidant activity and the color of beras kencur drink thermosonication with compared to the control untreated and pasteurization treatment. The thermosonication treatment used a probe at a frequency of 22 kHz, while conventional pasteurization conditions were 100oC for 2 min. This study employed a Completely randomised design (CRD) with two factorials; temperatures of thermosonication (30, 45 and 60 oC) and times of thermosonication (5, 10, 15 min). The data were analyzed by ANOVA followed by DMRT with p-value greater than 0.05. The results showed that the effects of thermosonication on antioxidant activities and the color of beras kencur drink were more retention than the pasteurization treatment. The value antioxidant activity of beras kencur drink treated with thermosonication ranged from 1164.80 – 1323.86 mgAA/L, and the color values ranged from 58.16 – 62.58 for lightness (L*), 0.42 – 1.30 for redness (a*), 20.70 – 22.53 for yellowness (b*) and 0.50 – 5.29 for total color difference.

Variation of Fermentation Time of Crystal Guava Leaf Tea (Psidium guajava L.) on Antioxidant Activity and Sensory Profile with Rate-All-That-Apply Method

“…The antioxidant activity test using the FRAP (Ferric Reduction Antioxidant Power) (Safitri et al, 2022) method was initiated by preparing a stock solution, namely acetate buffer pH 3.6, 10 mmM 2,4,6-tripyridyl-s-triazine (TPTZ) in 40 mM HCl and 20 mM FeCl2.6H2O. The stock solution was then mixed with acetate buffer, TPTZ, and FeCl3.6H2O ratio of 10:1:1 (v/v).…”

Effect of Frequency and Duration of Thermosonication on the Physical, Chemical and Microbiological Quality of Cow's Milk

“…The effects on food products are affected by several factors such as temperature, processing time, frequency, ultrasonic power (Carrillo-Lopez et al, 2021;Scudino et al, 2020). Several previous studies proved that thermosonication causes changes in several food product such as, buffalo milk fat globule size decreases at 20 kHz, 25 °C (Abesinghe et al, 2020), denaturation of sweet whey protein at 20 kHz, 65 °C (Barukčić et al, 2015), increase in cow's milk fat content at 24 kHz, 63 °C (Bermúdez-Aguirre et al, 2008), appearance of burnt off-flavors, 2008), the appearance of burnt off-flavor in milk at 24 kHz, 74 °C (Marchesini et al, 2015), no significant change in the pH of cow's milk at 24 kHz, 55 °C (Juraga et al, 2021), reduce total microbes and can maintain the antioxidant activity of galangal rice at 22 kHz, 60 °C (Safitri et al, 2022). Based on this, this study was conducted to determine the effect of frequency and duration of thermosonication with the addition of moderate heating on the physical, chemical and microbiological quality of cow's milk.…”