REDUCING SUGAR CONTENT IN SIWALAN ROOMIE (Borassus flabellifer L) BEFORE COOKING AND LIQUID BROWN SUGAR AFTER COOKING

Ngginak, James; Nge, Sonya Titin; Klau, Filorita F.; Bisilissin, Coni Lisandra Balle

doi:10.31289/biolink.v7i1.2919

Cited by 3 publications

(3 citation statements)

References 1 publication

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“…The pectin in the dragon fruit peel is a polysaccharide compound. The jelly candymaking process used heat and acid, which can split polysaccharides into monosaccharides such as glucose and fructose, increasing the reducing sugar content through the Maillard reaction (Ngginak et al, 2020). Red ginger also contains a significant amount of starch.…”

Section: Reducing Sugar Contentmentioning

confidence: 99%

The effect of adding dragon fruit peel (Hylocereus polyrhizus) and red ginger extract on characteristics of jelly candy from aloe vera

Hasibata Fadiyah,

Sinaga,

Masniary Lubis

2024

AFSSAAE

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This research aimed to determine the effect of adding dragon fruit peel and red ginger extract on the characteristics of jelly candy made from Aloe vera. The study used a randomized block design (RBD) with two factors: the ratio of Aloe vera and dragon fruit peel (100:0, 90:10, 80:20, and 70:30) and red ginger extract (0%, 5%, and10 %). The parameters analyzed were moisture content, ash content, color value (⁰Hue), reducing sugar content, pH, crude fiber, anthocyanin value, antioxidant IC50, total phenol, as well as the hedonic values of color, aroma, taste, texture, and general acceptance. The results showed that the ratio of Aloe vera and dragon fruit peel significantly affected the ash content, color value (oHue), reducing sugar content, crude fiber, anthocyanin value, antioxidant IC50, total phenol, hedonic of color, and general acceptance. The red ginger extracts significantly affected ash content, color value (oHue), reducing sugar content, antioxidant IC50, total phenol, hedonic aroma, and taste. The interaction between the two factors significantly affected the color value (oHue) and total phenol. The formulation with a ratio of aloe vera:dragon fruit peel (70:30) and 10% red ginger extract yielded the best jelly candy.

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Section: Reducing Sugar Contentmentioning

confidence: 99%

The effect of adding dragon fruit peel (Hylocereus polyrhizus) and red ginger extract on characteristics of jelly candy from aloe vera

Hasibata Fadiyah,

Sinaga,

Masniary Lubis

2024

AFSSAAE

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“…This hydrolysis reaction can occur in a solution with an acidic pH or with the inverses enzyme. [20] explained that the formation of reducing sugars apart from heating can also be caused by the presence of acid. The invertase enzyme is produced by microbes, for example, Saccharomyces cerevisiae.…”

Section: Reduction Sugarmentioning

confidence: 99%

The effect of kurut wood (Dysoxylum parasiticum) and jackfruit wood (Artocarpus heterophyllus) on the natural fermentation of palm juice and palm sugar quality

Asyura,

Bahri,

Rasmi

2023

J. Pijar.MIPA

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This study aims to determine the effect of the concentration of kurut wood and jackfruit wood on the yield, pH, and percentage of reducing sugars of palm sugar. This experiment used a completely randomized design (CRD) which consists of 6 treatments, i.e., 0 g/L, 3 g/L, 4 g/L, 5 g/L, 6 g/L, and 7 g/L. The data were analyzed by Analysis of Variance (ANOVA) using Co-Stat software and posthoc analysis for chemical score using Orthogonal Polynomial Method (MOP). Statistical analysis of chemical value shows that the increase in the concentration of kurut wood and jackfruit wood (0 g/L – 7 g/L) significantly affects the decrease of the total microbe and percentage of reducing sugars, and the increase of the amount of yield, palm juice, and sugar pH. The 7 g/L treatment was the best, with different analysis results for kurut wood and jackfruit wood. In kurut wood, the total microbes counted 5.46 CFU/ml; yield 495.33g; pH 6.72; and reducing sugar 0.96. In jackfruit wood, total microbes counted 5.6 CFU/ml; yield 386.33g; pH 6.68; and reducing sugar 0.85.

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“…Carotenoids, which are classified as tetraterpenoids, are organic metabolism molecules . Enzymes, similar to other chemical compounds, are susceptible to alterations in their chemical structure in response to treatments like heating (Ngginak. et al, 2020).…”

Section: Extracellular Enzyme Activity Testmentioning

confidence: 99%

Isolation and Selection of Extracellular Enzymes in Sponge Symbiont Bacteria (Porifera: Demospongiae) from Tablolong Beach

Dima,

Rafael,

Nge

et al. 2023

JPBN

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Marine biota has many benefits for human life. Sponges are a species of marine biota that can be used as a producer of antimicrobial compounds. The bacteria found in sponges have an important role in the continuity of life in the sea. The symbiotic lifestyle that occurs in bacteria and sponges has the opportunity to form substitutions for the content of secondary metabolites and enzymes, especially extracellular enzymes (amylase, protease, cellulose and lipase). This study aims to determine how to isolate sponge symbiotic bacteria and identify spongy symbiotic bacteria. The method used is purposive to take sponges. Characterization of bacteria was carried out based on morphology and gram staining. Enzymatic bacterial selection was carried out by testing the activity of the amylase enzyme (soluble starch), lipase enzyme (Teen 80), protease enzyme (skim milk) and cellulose enzyme (carboxyl methyl cellulose). Data analysis was performed in a qualitative descriptive manner by measuring the clear zone in the extracellular enzyme test results. Meanwhile, other research parameters measured in this study were temperature, salinity and pH. The results showed that out of 47 isolated bacteria and 33 of them had extracellular enzymes with 10 bacteria had amylase enzymes, 27 bacteria had lipase enzymes, 2 bacteria had protease enzymes and 1 isolate had cellulose enzymes.

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REDUCING SUGAR CONTENT IN SIWALAN ROOMIE (Borassus flabellifer L) BEFORE COOKING AND LIQUID BROWN SUGAR AFTER COOKING

Cited by 3 publications

References 1 publication

The effect of adding dragon fruit peel (Hylocereus polyrhizus) and red ginger extract on characteristics of jelly candy from aloe vera

The effect of adding dragon fruit peel (Hylocereus polyrhizus) and red ginger extract on characteristics of jelly candy from aloe vera

The effect of kurut wood (Dysoxylum parasiticum) and jackfruit wood (Artocarpus heterophyllus) on the natural fermentation of palm juice and palm sugar quality

Isolation and Selection of Extracellular Enzymes in Sponge Symbiont Bacteria (Porifera: Demospongiae) from Tablolong Beach

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