Optimasi Proses Ekstraksi Bahan-Bahan Minuman Tradisional Indonesia

Mardhiyyah, Yunita Siti; Nurtama, Budi; Wijaya, C. Hanny

doi:10.33508/jtpg.v18i1.1983

Cited by 3 publications

(5 citation statements)

References 11 publications

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“…The procedure for the extraction processes is referred to in the previous research (Mardhiyyah et al, 2019). Before the extraction, all ingredients were rinsed in running water.…”

Section: Methodsmentioning

confidence: 99%

“…In Southeast Asia, traditional functional drinks have been used for centuries as an herbal medicine with various unique blends of ingredients, typically made from mostly natural ingredients such as herbs, spices, and other plant‐based products. Several ingredients widely used in the developed traditional functional drinks are Java tea, sappan wood, Curcuma xanthorrhiza , ginger, and lime (Mardhiyyah et al, 2019; Wijaya et al, 2018). Java tea is a plant native to Southeast Asia that is believed to have diuretic, anti‐inflammatory, and antibacterial properties.…”

Section: Introductionmentioning

confidence: 99%

“…Several ingredients widely used in the developed traditional functional drinks are Java tea, sappan wood, Curcuma xanthorrhiza, ginger, and lime (Mardhiyyah et al, 2019;Wijaya et al, 2018). Java tea is a plant native to Southeast Asia that is believed to have diuretic, antiinflammatory, and antibacterial properties.…”

Section: Introductionmentioning

confidence: 99%

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A novel approach for sterilization and concentration of traditional functional drinks: Membrane‐based nonthermal processes

Meutia,

Wijaya,

Julian

2023

J Food Process Engineering

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The applicability of microfiltration (MF) and osmotic membrane distillation (OMD) for sterilization and concentration of traditional functional drink constituents, such as Curcuma xanthorrhiza, ginger, lime, Java tea, and sappan wood extracts, was evaluated in this study. MF showed excellent performance in microorganisms elimination, turbidity reduction, and maintaining antihyperglycemic activity performance. However, a reduction of total phenol and antioxidant activity were observed due to the retention by MF. Fouling in MF was challenging and resulted in rapid flux decline. The concentration of sterilized extracts by OMD operation resulted in a concentration factor of 1.15, 1.13, 1.10, 1.24, and 1.24 for ginger, lime, C. xanthorrhiza, Java tea, and sappan wood, respectively. The active compounds were well preserved, with a maximum of 20% reduction compared to sterilized extracts. Despite insignificant foulant deposition, the OMD flux in tests using C. xanthorrhiza, ginger, and lime as the feed decreased over time, indicating reduced driving force.Practical applicationsThe application of membrane technology for juices and liquid foods sterilization and concentration has been widely researched. In this research, we evaluated the performance of MF and OMD for the sterilization and concentration of traditional functional drinks. The results indicated that the functional drink can be sterilized by MF with excellent preservation of the active compounds, such as those responsible for the antihyperglycemic and antioxidant activities. The OMD could also concentrate the traditional functional drink, even though concentration polarization posed a challenge to flux stability. The degradation of phenolic compounds and antioxidant activity of the concentrated traditional functional drink was at a minimal value, indicating the promising application of MF and OMD. We believe this article provides new and exciting insights to push forward the sterilization and concentration process in industrial scale.

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“…The procedure for the extraction processes is referred to in the previous research (Mardhiyyah et al, 2019). Before the extraction, all ingredients were rinsed in running water.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A novel approach for sterilization and concentration of traditional functional drinks: Membrane‐based nonthermal processes

Meutia,

Wijaya,

Julian

2023

J Food Process Engineering

Self Cite

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“…Determination of syneresis based on previous research [7], with modification. Syneresis of yogurt stored at low temperature [4°C±1°C for 19±1 hours] and was determined at day-0 and day-7 with two repetition.…”

Section: Determination Of Syneresismentioning

confidence: 99%

“…Total plate count method refers to previous study [7]. Total plate count analysis was determined after 5 hours fermentation and stored in refrigerator at 4°C±1°C for 19±1 hours.…”

Section: Determination Of Total Lactic Acid Bacteria With Total Plate...mentioning

confidence: 99%

The effect of different concentration of banana ambon puree on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt

et al. 2022

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The addition of Ambon Banana Puree (ABP) has potential to improve the functional and organoleptic properties of rice bran yogurt. Hence, this study was aim to determine the effect of different concentrations of ABP on physicochemical, microbiological, and organoleptic properties of rice bran yogurt. The latter was prepared with ABP at concentrations of 0%, 5%, 10%, 15%, 20%, and 25% (w/v) and each reproduced 4 (four) times. Different concentrations of ABP showed significant effect (P <0.05) on syneresis day 7, pH value, total LAB, and organoleptic of mouthfeel and appearance. Results highlighted that different ABP concentrations had no significant effect (P> 0.05) on syneresis day 0, total lactic acid of rice bran yogurt, and organoleptic property of taste. Based on these findings, rice bran yogurt with different concentrations of ABP had syneresis on day 0 was 0.089-0.500%, syneresis day 7 was 0.130-0.522 %, pH 4.349-4.593, and total lactic acid 0.9733%-1.0513%. Furthermore, organoleptic testing presenting the appearance preferences ranged from 2.15 to 6.07 (dislike-like), taste 4.10-4.78 (neutral-sufficient), and mouthfeel 3.65-5.53 (imperfect to like). The result of total LAB was 8.7335-9.1543 log cfu/g. ABP has a favourable effect on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt.

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Quality Attributes of Dark Chocolate Praline with Wedang Jahe (Zingiber officinale) Jelly Filling

Azhartuti,

Ariviani,

Sanjaya

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Chocolate pralines are complex food products that contain a soft filling that interacts with the chocolate shell. The combination of dark chocolate and ginger used as praline is still not widely found in research and innovation trends in cocoa-derived products. This study can have several implications for sustainability. For instance, understanding the quality attributes of this dark chocolate praline with wedang jahe (ginger) jelly filling encourages the use of sustainably sourced ingredients, optimizes formulations, and minimizes waste in production. Dark chocolate is one type of chocolate that has the highest cocoa content and has a relatively high content of flavonoids and catechins that are rich in benefits. Ginger has an active ingredient of oleoresin, consisting of gingerol, paradol, shogaol, and zingerone, which can be antioxidants. Therefore, using ginger as a filling for dark chocolate pralines improves the functional properties of chocolate products. The purpose of this study was to determine the effect of the concentration of ginger (20, 50, 80%) and variations in the ratio of carrageenan and xanthan gum (1:1, 1:3, 3:1) on the quality attributes, which includes physical, chemical, and sensory properties of dark chocolate praline with wedang jahe (ginger) jelly filling applying a completely randomized design (CRD) with a combined factor treatment. Based on the research results, dark chocolate praline with wedang jahe jelly filling with a concentration of 80% ginger and a ratio of carrageenan and xanthan gum 3:1 is the best formula based on the compensatory model weighting method.

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Optimasi Proses Ekstraksi Bahan-Bahan Minuman Tradisional Indonesia

Cited by 3 publications

References 11 publications

A novel approach for sterilization and concentration of traditional functional drinks: Membrane‐based nonthermal processes

A novel approach for sterilization and concentration of traditional functional drinks: Membrane‐based nonthermal processes

The effect of different concentration of banana ambon puree on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt

Quality Attributes of Dark Chocolate Praline with Wedang Jahe (Zingiber officinale) Jelly Filling

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