Pengaruh Perbandingan Gula Aren Dan Gula Pasir Terhadap Karakteristik Fisikokimia Sirup Kayu Manis

Arziyah, Dewi; Yusmita, Lisa; Wijayanti, Ruri

doi:10.32520/jtp.v11i2.2210

Cited by 2 publications

(3 citation statements)

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“…Another factor that could cause the decrease of the tofu protein content is the time duration of soaking soybeans at the beginning of the production process. According to Arziyah et al [16], the longer the soaking process, the lower the protein content of tofu and the higher the water content of tofu. This could occur due to the release of protein bonds contained in soybeans during the soaking process, making it easier for protein components to dissolve in water.…”

Section: Resultsmentioning

confidence: 99%

“…For physical analysis, water content was measure according to AOAC [13], texture analysis was carried out using texture analyzer, colour analysis was analysed using a NH310 colorimeter, total yield of tofu was carried out according to Andarwulan et al [14], ash content was carried out according to Lawalata et al [15] Arziyah et al [16], protein content was carried out according to Seftiono [17] Rosaini et al [18] with modification, fat content was carried out according to Pargiyanti et al [19] with modification, carbohydrate content was carried out according to Lawalata et al [15].…”

Section: Physicochemical Analysismentioning

confidence: 99%

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The effects of various isoelectric points in tofu processing on physicochemical properties and antioxidant capacities

Steviany

Harris

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Tofu is a derivative product of soybean that is widely consumed by the society for its high nutritional content and good benefits for health. Research on the physicochemical especially antioxidant content of tofu was still rarely evaluated. The aim of this research is to increase the antioxidant effect of tofu by using Lactobacillus casei FNCC-0090 and Lactobacillus plantarum spp. as coagulants. Tofu was coagulated using Lactobacillus casei FNCC-0900 and Lactobacillus plantarum spp. to reach the isoelectric points of tofu with pH 4.8, 5 and 5.2. The physicochemical of tofu were analysed which consist of total protein content, crude fat content, carbohydrate content, moisture content, ash content, antioxidant capacities, colour, yield and texture of tofu. The results showed that there is a significant difference in moisture content, colour, protein, yield, texture and antioxidant capacities of tofu. While fat, ash, carbohydrate content of tofu did not show a significant difference between sample but showed a significant difference with control. In antioxidant capacity, the antioxidant increased by 11.21% in the radical scavenging capacity, 5.1% in the reduction capacity and 4.9% in the chelating capacity of tofu.

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Section: Resultsmentioning

confidence: 99%

Section: Physicochemical Analysismentioning

confidence: 99%

The effects of various isoelectric points in tofu processing on physicochemical properties and antioxidant capacities

Steviany

Harris

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…A lower viscosity value of kombucha will be preferred by consumers because it is lighter and fresher to drink. The difference in value is caused by high sugar concentration, which component sucrose and fructose dissolve easily in water so they can increase the amount of dissolved substances which affect product viscosity (Arziyah et al, 2022).…”

Section: Viscositymentioning

confidence: 99%

Physicochemical Characteristics of Bitter Leaf (Vernonia amygdalina Del.) Kombucha with Palm Sugar Addition

Dwiloka,

Rizqiati,

Adiwiratna

et al. 2024

J. Appl. Food Tech.

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Functional drinks are processed drinks that contain food components that are beneficial for body health and have good sensory evaluation. Functional drinks can be used to prevent degenerative diseases such as diabetes mellitus. Kombucha is a functional drink fermented from tea and sugar using a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha has functions as an antioxidant, antidiabetic, anticancer and antimicrobial. A variety of leaves that include phenols and bitter leaves with components that are beneficial to the body can be used to make kombucha. Palm sugar can be used as alternative sugar for kombucha fermentation because palm sugar has a low glycemic index of 35. This study aims to determine the effect of using palm sugar concentration on total dissolved solids, viscosity, pH value, total flavonoids, total phenols, and reducing sugar content. The research results show that the use of palm sugar can increase total dissolved solids, viscosity, pH value, total flavonoids, total phenols and reducing sugars. The best treatment is the use of 25% palm sugar with a total soluble solids value of 18.38˚Brix, viscosity of 1.37 cP, pH value of 3.43, total flavonoids of 0.275 mg QE/g sample, total phenols of 0.99 mg GAE/ml, and reducing sugar of 9.24%.

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Pengaruh Perbandingan Gula Aren Dan Gula Pasir Terhadap Karakteristik Fisikokimia Sirup Kayu Manis

Cited by 2 publications

References 0 publications

The effects of various isoelectric points in tofu processing on physicochemical properties and antioxidant capacities

The effects of various isoelectric points in tofu processing on physicochemical properties and antioxidant capacities

Physicochemical Characteristics of Bitter Leaf (Vernonia amygdalina Del.) Kombucha with Palm Sugar Addition

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