Hotnida Sinaga - Academia.edu (original) (raw)
Papers by Hotnida Sinaga
IOP Conference Series: Earth and Environmental Science
Casein micelles affected most of milk properties, therefore the use sodium azide as milk preserva... more Casein micelles affected most of milk properties, therefore the use sodium azide as milk preservation is not expected to alter milk properties during storage, including the casein micelle size. The aim of this study was to analyse casein micelle size after the addition of sodium azide during storage. The experiment was performed as a complete block randomised design with three replications. The addition of 0.02-0.10% Na-azide do not lead to any noticeable differences in average casein size at the same day and show similar trend after 14 day-storage. At concentration of 0.02% sodium azide (Na-azide), the size of pasteurised milk did not change up to 12 days, while the size of raw skim milk slightly increased by ageing time at day 5. The treated concentration did not affect the size distribution, except for milk with 0.02% Na-azide which had narrower distribution compared to other treated and control milk. The finding from this study suggests that the role of Na-azide in this experiments during storage at 4°C is only for preventing the microbial growth.
E3S Web of Conferences, 2021
Gayo area is the largest Arabica coffee production in Asia. The materials used in this research w... more Gayo area is the largest Arabica coffee production in Asia. The materials used in this research were coffee beans which are natural, semi-washed, and fully-washed processed coffee. This study aimed to determine the physicochemical of green bean will the various processing. The moisture content of three green bean coffee were 9.78%, 9.60% and 11.03% for natural, semi-washed and full-washed processing, respectively. The ash content ranged from 3.19% for natural processing to 4.33% for full-washed processing. Full washed green bean coffee had the highest lipid content, 12.5 ± 0.20% compared to the other coffee. Moreover, the lowest pH and specific volume were found in natural processing coffee, 5.63 and 1.66 mL/g, respectively. The finding result shows that coffee characteristics depending on the processing methods. Future work will be done by applying various packaging for the coffee bean.
Jurnal SainHealth, 2018
Formalin compounds that are carcinogenic, but often used as preservative tofu to extanding shelf ... more Formalin compounds that are carcinogenic, but often used as preservative tofu to extanding shelf life. This study aims to determine the effect of concentration and duration immersion of aloe vera and lemon in reducing formalin. Tofu first soaked 5% formalin then added aloe vera and lemon juices. This experiment used completely randomized design consisting of two factors, concentration of aloe vera and lemon juices, 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%, 0%:100% and immersion time 30, 60, 90 (minutes) and completely nonfactorial design, treatment for storage duration 0, 3, 6, 9 (days). The parameters used are formalin test using HPLC, protein, and total microbes. The sample on storage treatment is the greatest formaldehyde reduction. Formaldehyde, protein, total microbes, of tofu 5% formalin soaked 84.214 mg/kg, 3,7939%, 1,6x104 (cfu/ml). The best treatment in decreasing formalin content is 100% aloe vera with 90 minute immersion, the remainder of formalin 28.678 ppm or 67% dec...
IOP Conference Series: Earth and Environmental Science, 2020
Orange-fleshed sweet potato (OFSP) is one type of sweet potatoes that is in great demand as it ha... more Orange-fleshed sweet potato (OFSP) is one type of sweet potatoes that is in great demand as it has attractive colour, high starch and fibre content, and excellent source of strong antioxidants, provide health beneficial effect. In this study, OFSP was processed into flour, starch, and residual flour from OFSP starch processing and they were used as ingredients for making biscuits to substitute the wheat flour. Ratios of wheat flour: OFSP flour: OFSP starch: residual flour were 85:5:5:5; 70:10:10:10; 55:15:15:15; and 40:20:20:20. The resulting biscuits were analysed for their textural property and sensory quality. The results showed the ratio of wheat flour, OFSP flour, starch and residual flour significantly affected the textural property and quality of sensory biscuits produced. Biscuits with the formula ratio of 55% wheat flour, and 15% OFSP flour, 15% OFSP starch and 15% OFSP residual flour had good textural properties and can also be accepted by consumers.
IOP Conference Series: Earth and Environmental Science, 2021
Fresh fruit bunch (FFB) is sterilised to inactivate the enzyme, facilitate the release of fruit f... more Fresh fruit bunch (FFB) is sterilised to inactivate the enzyme, facilitate the release of fruit from fruit bunch, and soften the fruit for ease of oil release from mesocarp. Nevertheless, sterilisation heat can damage the oil. In this study, a modification of the oil palm processing was done to facilitate the release of fruit from FFB by using cellulolytic microorganisms through the fermentation process. This study aims to obtain the optimum inoculum and fermentation time in the processing of palm fruits to produce palm oil with high quantity and quality. The types of inoculum used were Bacillus subtilis, Aspergillus niger, Trichoderma harzianum, and a combination of B.subtilis + A.niger, and B.subtilis + T.harzianum. Fermentation was carried out for 20, 40, and 60 hours. The fruit that has been separated from the fruit bunch was then extracted using n-hexane. The results showed that the interaction between inoculum types and fermentation time had a significant effect on oil yield, ...
Jurnal Teknologi & Industri Hasil Pertanian, 2020
Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can... more Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours. The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* val...
AGROINTEK, 2020
The results showed that the formulation of wheat flour, sweet potato flour, starch and fiber has ... more The results showed that the formulation of wheat flour, sweet potato flour, starch and fiber has different significantly higher effect (p<0,01) to the physical properties such as specific volume, L,a, b value; chemical properties such as moisture, ash and crude fibre content; and sensory properties such as color, taste, texture and general acceptance, but the composition of flour has no significant difference (p>0,05) to the color parameter of hue. The composition of 45 % wheat flour, 15% OSP flour, 15% OSP starch and 15% OSP fiber resulted in bread with the closest physicochemical characteristics to the control bread (100% wheat flour), had a total dietary fiber 4,45 % and can be acceptable by the panelists.
Indonesian Journal of Agricultural Research, 2020
The purpose of this research was to determine the effect of stabilizer types and percentages on t... more The purpose of this research was to determine the effect of stabilizer types and percentages on the quality of instant garfish condiment. The research used a group randomized design factorial with two factors, i.e.: types of stabilizer (CMC; Arabic gum; gelatin) and percentage of stabilizer (0.0%; 0.5%; 1%; 1.5%). The results showed that stabilizer types had a highly significant effect on water absorption index, water solubility index, vitamin C, and color index. Moreover, the stabilizer had no significant effect on organoleptic aroma and taste. In the meantime, stabilizer percentages had a highly significant effect on water absorption index, water solubility index, vitamin C, color index, and organoleptic aroma. However, the stabilizer percentages gave no significant effect on organoleptic taste. Interaction between the two factors had a highly significant effect on water absorption index and vitamin C and had a significant effect on color index. Furthermore, the interaction had no...
IOP Conference Series: Earth and Environmental Science, Feb 1, 2018
The properties of milk are likely to be dependent on the casein micelle size, and various process... more The properties of milk are likely to be dependent on the casein micelle size, and various processing technologies produce particular change in the average size of casein micelles. The main objective of this study was to manipulate casein micelle size by subjecting milk to microfluidizer. The experiment was performed as a complete block randomised design with three replications. The sample was passed through the microfluidizer at the set pressure of 83, 97, 112 and 126 MPa for one, two, three, four, five and six cycles, except for the 112 MPa. The results showed that microfluidized milk has smaller size by 3% with pressure up to 126 MPa. However, at each pressure, no further reduction was observed after increasing the passed up to 6 cycles. Although the average casein micelle size was similar, elevating pressure resulted in narrower size distribution. In contrast, increasing the number of cycles had little effect on casein micelle distribution. The finding from this study can be applied for future work to characterize the fundamental and functional properties of the treated milk.
International Journal of Current Microbiology and Applied Sciences, 2018
This study aims to determine effects of concentration and immersion duration of aloe vera and lem... more This study aims to determine effects of concentration and immersion duration of aloe vera and lemon juices in reducing formalin in the tofu soaked with the 5% formalin. This research was experimentally conducted by two Completely Randomized Designs. Firstly, the factorial design with two factors comprising the concentration comparison of aloe vera and lemon juices at 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80 %, 0%:100% and immersion time for 30, 60, and 90 minutes was employed. Secondly, the non-factorial design was treated during 0, 3, 6, and 9 days. The sample possessing the highest potential in decreasing formalin was tested regarding storage period. The result showed that the ratio of aloe vera and lemon juices and immersion time had the significant effects on formalin content, protein content, and total microbe. The formalin level, protein content, and total microbe soaked in the 5% formalin resulted in respectively 84.214 mg/kg, 3.8%, and 0.000 logCFU/ml. The best treatment in reducing formalin was the 100% aloe vera juice with the 90-minute immersion. The sample was subsequently stored for 3, 6, and 9 days. The longer the storage was, the more microbes increased. Aloe vera juice was more effective in reducing the formalin content than lemon juice.
Journal of Saintech Transfer, 2018
This community service activity was intended to assist entrepreneurs engaged in the production of... more This community service activity was intended to assist entrepreneurs engaged in the production of alen-alen, a product made from cassava. There are some problems encountered in the production process, such as washing raw materials manually, work safety during the production practice, products that are not in accordance with standard hygiene and sanitation and packaging process that has not been designed properly. The entrepreneurs want to increase production but the equipment and processing machinery are very limited. To overcome this problem, several methods can be performed by the academics, such as facilitating them with appropriate tools that meet the needs in the field. A cassava washer unit and specific boiler tools to avoid hot steam when taking the material were offered. In addition, entrepreneurs were trained in hygiene and sanitation in alen-alen making, educated for packaging technology quality, raw material selection and the use of food coloring, formulating variations f...
IOP Conference Series: Earth and Environmental Science, 2019
Moringa leaf (Daun kelor) is a local plant that can be used for food and medicine in Indonesia, l... more Moringa leaf (Daun kelor) is a local plant that can be used for food and medicine in Indonesia, like vegetable and drug for bone. This study was to find nutritional of cup cake made from mocaf and wheat flour with the additional of Moringa leaves flour and to find the formulation of making cup cake. This research was performed using completely randomises design. Addition moringa leaves flour had effect on phisicochemical properties of cup cake. The best cup cake was made from 100% of wheat flour and 0% mocaf flour and the additional of 2% Moringa leaves flour.
IOP Conference Series: Earth and Environmental Science, 2019
The purpose of this research was to find the effect of ratio of andaliman with garlic and aging t... more The purpose of this research was to find the effect of ratio of andaliman with garlic and aging time on the quality of sambal tuk tuk stored at room temperature. This research was using completely randomized design with two factors, i.e.: ratio of andaliman with garlic (A): (100%: 0%; 75%: 25%; 50%: 50%; 25%: 75%; 0%:100%) and aging time (L): (0, 4 and 8 day). Parameters analysed were moisture content, total number of microbe, vitamin C content, pH, total soluble solids, colour values (Chromatometer), hedonic organoleptic score of colour, flavour, taste and texture. The results showed that the ratio of andaliman with garlic has highly significant effect on moisture content, total number of microbe, colour score (Chromatometer), score hedonic of organoleptic colour, flavour, texture and texture score. The ratio of andaliman with garlic of (25%:75%) the best quality of sambal tuk tuk based from score of organoleptic and total number of microbe stored for up to 8 days at room temperature.
IOP Conference Series: Earth and Environmental Science, 2019
The purpose of this research was to introduce the traditional food in North Sumatera and to find ... more The purpose of this research was to introduce the traditional food in North Sumatera and to find the effect of andaliman addition on the quality and organoleptic acceptance of condiment. The research was conducted using a non-factorial randomized block design with andaliman addition (2%, 4%, 6% and 8%) of mixture of seasoning as the factor. The results showed that the different addition of andaliman very significant different (P < 0.01) effect on organoleptic score of colour and significantly different (P < 0.05) from the moisture content, ash content, ascorbic acid, organoleptic score of bitterness, organoleptic score of taste but giving effect is not significantly different (P > 0.05) from pH value and organoleptic score of flavour.
IOP Conference Series: Earth and Environmental Science, 2019
The purpose of this research was to determine the effect of coagulants and cooking period on the ... more The purpose of this research was to determine the effect of coagulants and cooking period on the quality of dali ni horbo. This research was using group randomized design with two factors, such as: coagulants (G): (pineapple juice, lime juice, lemon juice, belimbing wuluh fruit) and cooking period (M): (40, 50 and 60 minutes). The results showed that the coagulants and cooking period gave a very significantly different effect (P<0.01) on pH, moisture and protein contents of the dali ni horbo, but had no significant different effect (P>0.05) on the ash content. Furthermore, the interaction of factors resulted in a significant different effect (P<0.05) on the ash and protein contents. The coagulants decreased the moisture and protein contents of dali ni horbo and increased the pH and ash contents of the products. Based on parameters protein, moisture, ash contents and pH, it was found that the best treatment was dali ni horbo coagulated with lime juice for 40 min.
Indonesian Journal of Agricultural Research, 2018
The purpose of this research was to determine the effect of ratio of moringa leaves juice with pi... more The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of moringa leaves juice with pineapple juice (25%:75%) ...
BIOEDUKASI (Jurnal Pendidikan Biologi), 2018
Tofu is so damaged that sellers know often add preservatives like formalin. Formalin toxic compou... more Tofu is so damaged that sellers know often add preservatives like formalin. Formalin toxic compounds are carcinogenic. Aloe vera and lemon juice are able to minimize the presence of formalin. This study aims to determine the effect o f concentration and duration of immersion of aloe vera and lemon juices in reducing formalin. Tofu used has been soaked formalin 1% then added aloe vera and lemon juice. This experiment was conducted experimentally using Factorial Complete Random Design consisting of two factors, concentration of aloe vera with lemon juices 100%:
Food Research International, 2016
The effects of partial renneting at low temperature on the casein micelle (CM) size and the stora... more The effects of partial renneting at low temperature on the casein micelle (CM) size and the storage stability of milk were investigated. Low chymosin concentrations (<0.03 IMCU mL-1) was applied to pasteurised skim milk at 4 o C and enzyme activity was terminated by thermal application at 60 o C/3 min and 85 o C/30 min, referred to as low heat (LHT) and high heat (HHT) treatment milk, respectively. The addition of rennet with concentrations of 0.01, 0.02 and 0.03 IMCU mL-1 for 15 minutes resulted in κ-casein hydrolysis of 10, 20 and 25%, respectively. Moreover, mean CM size of milk was reduced by up to 10 nm. For LHT milk, the renneted micelles appeared to be stable for up to 17 days, especially in response to the application of 0.01 IMCU mL-1 and at a storage temperature of 4 o C. Severe heating at 85 o C/30 min to inactivate the enzyme caused an increase in CM size.
International Journal of Food Properties, 2016
ABSTRACT The effects of changes in pH above and below the natural pH of milk (ca 6.6) on the case... more ABSTRACT The effects of changes in pH above and below the natural pH of milk (ca 6.6) on the casein micelle size and the gelation properties of the pH adjusted and restored samples were investigated. The size of casein micelles increased at pH 7.0 and 7.5, then started to decrease above pH 8.5. It is postulated that at pH below 8.5 the casein micelles swell, while elevated pH causes their dissociation. Conversely, the size of casein micelles decreased on acidification to pH 5.5 and increased when the pH dropped below 5.5, due to the shrinkage of casein micelles at lower pH before their aggregation at pH below 5.5. In response to neutralising treated milk back to normal milk pH of 6.6, it was found that the casein micelle size of treated milk with a narrow range of pH change between 6.0 and 7.0 was reversible, while beyond this range the structure of casein micelles became irreversible. The restoration of casein micelle size was followed by the restoration of some parameters such as soluble calcium, ethanol stability, and milk whiteness. Acid-induced gelation did not change the elastic modulus, while rennet-induced gelation was affected by initial milk pH. In reference to the size of reversible range elastic modulus (G’) of acid or rennet gels made from restored milk, the sizes were similar to control milk after 6 h of gelation.
IOP Conference Series: Earth and Environmental Science
Casein micelles affected most of milk properties, therefore the use sodium azide as milk preserva... more Casein micelles affected most of milk properties, therefore the use sodium azide as milk preservation is not expected to alter milk properties during storage, including the casein micelle size. The aim of this study was to analyse casein micelle size after the addition of sodium azide during storage. The experiment was performed as a complete block randomised design with three replications. The addition of 0.02-0.10% Na-azide do not lead to any noticeable differences in average casein size at the same day and show similar trend after 14 day-storage. At concentration of 0.02% sodium azide (Na-azide), the size of pasteurised milk did not change up to 12 days, while the size of raw skim milk slightly increased by ageing time at day 5. The treated concentration did not affect the size distribution, except for milk with 0.02% Na-azide which had narrower distribution compared to other treated and control milk. The finding from this study suggests that the role of Na-azide in this experiments during storage at 4°C is only for preventing the microbial growth.
E3S Web of Conferences, 2021
Gayo area is the largest Arabica coffee production in Asia. The materials used in this research w... more Gayo area is the largest Arabica coffee production in Asia. The materials used in this research were coffee beans which are natural, semi-washed, and fully-washed processed coffee. This study aimed to determine the physicochemical of green bean will the various processing. The moisture content of three green bean coffee were 9.78%, 9.60% and 11.03% for natural, semi-washed and full-washed processing, respectively. The ash content ranged from 3.19% for natural processing to 4.33% for full-washed processing. Full washed green bean coffee had the highest lipid content, 12.5 ± 0.20% compared to the other coffee. Moreover, the lowest pH and specific volume were found in natural processing coffee, 5.63 and 1.66 mL/g, respectively. The finding result shows that coffee characteristics depending on the processing methods. Future work will be done by applying various packaging for the coffee bean.
Jurnal SainHealth, 2018
Formalin compounds that are carcinogenic, but often used as preservative tofu to extanding shelf ... more Formalin compounds that are carcinogenic, but often used as preservative tofu to extanding shelf life. This study aims to determine the effect of concentration and duration immersion of aloe vera and lemon in reducing formalin. Tofu first soaked 5% formalin then added aloe vera and lemon juices. This experiment used completely randomized design consisting of two factors, concentration of aloe vera and lemon juices, 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%, 0%:100% and immersion time 30, 60, 90 (minutes) and completely nonfactorial design, treatment for storage duration 0, 3, 6, 9 (days). The parameters used are formalin test using HPLC, protein, and total microbes. The sample on storage treatment is the greatest formaldehyde reduction. Formaldehyde, protein, total microbes, of tofu 5% formalin soaked 84.214 mg/kg, 3,7939%, 1,6x104 (cfu/ml). The best treatment in decreasing formalin content is 100% aloe vera with 90 minute immersion, the remainder of formalin 28.678 ppm or 67% dec...
IOP Conference Series: Earth and Environmental Science, 2020
Orange-fleshed sweet potato (OFSP) is one type of sweet potatoes that is in great demand as it ha... more Orange-fleshed sweet potato (OFSP) is one type of sweet potatoes that is in great demand as it has attractive colour, high starch and fibre content, and excellent source of strong antioxidants, provide health beneficial effect. In this study, OFSP was processed into flour, starch, and residual flour from OFSP starch processing and they were used as ingredients for making biscuits to substitute the wheat flour. Ratios of wheat flour: OFSP flour: OFSP starch: residual flour were 85:5:5:5; 70:10:10:10; 55:15:15:15; and 40:20:20:20. The resulting biscuits were analysed for their textural property and sensory quality. The results showed the ratio of wheat flour, OFSP flour, starch and residual flour significantly affected the textural property and quality of sensory biscuits produced. Biscuits with the formula ratio of 55% wheat flour, and 15% OFSP flour, 15% OFSP starch and 15% OFSP residual flour had good textural properties and can also be accepted by consumers.
IOP Conference Series: Earth and Environmental Science, 2021
Fresh fruit bunch (FFB) is sterilised to inactivate the enzyme, facilitate the release of fruit f... more Fresh fruit bunch (FFB) is sterilised to inactivate the enzyme, facilitate the release of fruit from fruit bunch, and soften the fruit for ease of oil release from mesocarp. Nevertheless, sterilisation heat can damage the oil. In this study, a modification of the oil palm processing was done to facilitate the release of fruit from FFB by using cellulolytic microorganisms through the fermentation process. This study aims to obtain the optimum inoculum and fermentation time in the processing of palm fruits to produce palm oil with high quantity and quality. The types of inoculum used were Bacillus subtilis, Aspergillus niger, Trichoderma harzianum, and a combination of B.subtilis + A.niger, and B.subtilis + T.harzianum. Fermentation was carried out for 20, 40, and 60 hours. The fruit that has been separated from the fruit bunch was then extracted using n-hexane. The results showed that the interaction between inoculum types and fermentation time had a significant effect on oil yield, ...
Jurnal Teknologi & Industri Hasil Pertanian, 2020
Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can... more Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours. The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* val...
AGROINTEK, 2020
The results showed that the formulation of wheat flour, sweet potato flour, starch and fiber has ... more The results showed that the formulation of wheat flour, sweet potato flour, starch and fiber has different significantly higher effect (p<0,01) to the physical properties such as specific volume, L,a, b value; chemical properties such as moisture, ash and crude fibre content; and sensory properties such as color, taste, texture and general acceptance, but the composition of flour has no significant difference (p>0,05) to the color parameter of hue. The composition of 45 % wheat flour, 15% OSP flour, 15% OSP starch and 15% OSP fiber resulted in bread with the closest physicochemical characteristics to the control bread (100% wheat flour), had a total dietary fiber 4,45 % and can be acceptable by the panelists.
Indonesian Journal of Agricultural Research, 2020
The purpose of this research was to determine the effect of stabilizer types and percentages on t... more The purpose of this research was to determine the effect of stabilizer types and percentages on the quality of instant garfish condiment. The research used a group randomized design factorial with two factors, i.e.: types of stabilizer (CMC; Arabic gum; gelatin) and percentage of stabilizer (0.0%; 0.5%; 1%; 1.5%). The results showed that stabilizer types had a highly significant effect on water absorption index, water solubility index, vitamin C, and color index. Moreover, the stabilizer had no significant effect on organoleptic aroma and taste. In the meantime, stabilizer percentages had a highly significant effect on water absorption index, water solubility index, vitamin C, color index, and organoleptic aroma. However, the stabilizer percentages gave no significant effect on organoleptic taste. Interaction between the two factors had a highly significant effect on water absorption index and vitamin C and had a significant effect on color index. Furthermore, the interaction had no...
IOP Conference Series: Earth and Environmental Science, Feb 1, 2018
The properties of milk are likely to be dependent on the casein micelle size, and various process... more The properties of milk are likely to be dependent on the casein micelle size, and various processing technologies produce particular change in the average size of casein micelles. The main objective of this study was to manipulate casein micelle size by subjecting milk to microfluidizer. The experiment was performed as a complete block randomised design with three replications. The sample was passed through the microfluidizer at the set pressure of 83, 97, 112 and 126 MPa for one, two, three, four, five and six cycles, except for the 112 MPa. The results showed that microfluidized milk has smaller size by 3% with pressure up to 126 MPa. However, at each pressure, no further reduction was observed after increasing the passed up to 6 cycles. Although the average casein micelle size was similar, elevating pressure resulted in narrower size distribution. In contrast, increasing the number of cycles had little effect on casein micelle distribution. The finding from this study can be applied for future work to characterize the fundamental and functional properties of the treated milk.
International Journal of Current Microbiology and Applied Sciences, 2018
This study aims to determine effects of concentration and immersion duration of aloe vera and lem... more This study aims to determine effects of concentration and immersion duration of aloe vera and lemon juices in reducing formalin in the tofu soaked with the 5% formalin. This research was experimentally conducted by two Completely Randomized Designs. Firstly, the factorial design with two factors comprising the concentration comparison of aloe vera and lemon juices at 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80 %, 0%:100% and immersion time for 30, 60, and 90 minutes was employed. Secondly, the non-factorial design was treated during 0, 3, 6, and 9 days. The sample possessing the highest potential in decreasing formalin was tested regarding storage period. The result showed that the ratio of aloe vera and lemon juices and immersion time had the significant effects on formalin content, protein content, and total microbe. The formalin level, protein content, and total microbe soaked in the 5% formalin resulted in respectively 84.214 mg/kg, 3.8%, and 0.000 logCFU/ml. The best treatment in reducing formalin was the 100% aloe vera juice with the 90-minute immersion. The sample was subsequently stored for 3, 6, and 9 days. The longer the storage was, the more microbes increased. Aloe vera juice was more effective in reducing the formalin content than lemon juice.
Journal of Saintech Transfer, 2018
This community service activity was intended to assist entrepreneurs engaged in the production of... more This community service activity was intended to assist entrepreneurs engaged in the production of alen-alen, a product made from cassava. There are some problems encountered in the production process, such as washing raw materials manually, work safety during the production practice, products that are not in accordance with standard hygiene and sanitation and packaging process that has not been designed properly. The entrepreneurs want to increase production but the equipment and processing machinery are very limited. To overcome this problem, several methods can be performed by the academics, such as facilitating them with appropriate tools that meet the needs in the field. A cassava washer unit and specific boiler tools to avoid hot steam when taking the material were offered. In addition, entrepreneurs were trained in hygiene and sanitation in alen-alen making, educated for packaging technology quality, raw material selection and the use of food coloring, formulating variations f...
IOP Conference Series: Earth and Environmental Science, 2019
Moringa leaf (Daun kelor) is a local plant that can be used for food and medicine in Indonesia, l... more Moringa leaf (Daun kelor) is a local plant that can be used for food and medicine in Indonesia, like vegetable and drug for bone. This study was to find nutritional of cup cake made from mocaf and wheat flour with the additional of Moringa leaves flour and to find the formulation of making cup cake. This research was performed using completely randomises design. Addition moringa leaves flour had effect on phisicochemical properties of cup cake. The best cup cake was made from 100% of wheat flour and 0% mocaf flour and the additional of 2% Moringa leaves flour.
IOP Conference Series: Earth and Environmental Science, 2019
The purpose of this research was to find the effect of ratio of andaliman with garlic and aging t... more The purpose of this research was to find the effect of ratio of andaliman with garlic and aging time on the quality of sambal tuk tuk stored at room temperature. This research was using completely randomized design with two factors, i.e.: ratio of andaliman with garlic (A): (100%: 0%; 75%: 25%; 50%: 50%; 25%: 75%; 0%:100%) and aging time (L): (0, 4 and 8 day). Parameters analysed were moisture content, total number of microbe, vitamin C content, pH, total soluble solids, colour values (Chromatometer), hedonic organoleptic score of colour, flavour, taste and texture. The results showed that the ratio of andaliman with garlic has highly significant effect on moisture content, total number of microbe, colour score (Chromatometer), score hedonic of organoleptic colour, flavour, texture and texture score. The ratio of andaliman with garlic of (25%:75%) the best quality of sambal tuk tuk based from score of organoleptic and total number of microbe stored for up to 8 days at room temperature.
IOP Conference Series: Earth and Environmental Science, 2019
The purpose of this research was to introduce the traditional food in North Sumatera and to find ... more The purpose of this research was to introduce the traditional food in North Sumatera and to find the effect of andaliman addition on the quality and organoleptic acceptance of condiment. The research was conducted using a non-factorial randomized block design with andaliman addition (2%, 4%, 6% and 8%) of mixture of seasoning as the factor. The results showed that the different addition of andaliman very significant different (P < 0.01) effect on organoleptic score of colour and significantly different (P < 0.05) from the moisture content, ash content, ascorbic acid, organoleptic score of bitterness, organoleptic score of taste but giving effect is not significantly different (P > 0.05) from pH value and organoleptic score of flavour.
IOP Conference Series: Earth and Environmental Science, 2019
The purpose of this research was to determine the effect of coagulants and cooking period on the ... more The purpose of this research was to determine the effect of coagulants and cooking period on the quality of dali ni horbo. This research was using group randomized design with two factors, such as: coagulants (G): (pineapple juice, lime juice, lemon juice, belimbing wuluh fruit) and cooking period (M): (40, 50 and 60 minutes). The results showed that the coagulants and cooking period gave a very significantly different effect (P<0.01) on pH, moisture and protein contents of the dali ni horbo, but had no significant different effect (P>0.05) on the ash content. Furthermore, the interaction of factors resulted in a significant different effect (P<0.05) on the ash and protein contents. The coagulants decreased the moisture and protein contents of dali ni horbo and increased the pH and ash contents of the products. Based on parameters protein, moisture, ash contents and pH, it was found that the best treatment was dali ni horbo coagulated with lime juice for 40 min.
Indonesian Journal of Agricultural Research, 2018
The purpose of this research was to determine the effect of ratio of moringa leaves juice with pi... more The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of moringa leaves juice with pineapple juice (25%:75%) ...
BIOEDUKASI (Jurnal Pendidikan Biologi), 2018
Tofu is so damaged that sellers know often add preservatives like formalin. Formalin toxic compou... more Tofu is so damaged that sellers know often add preservatives like formalin. Formalin toxic compounds are carcinogenic. Aloe vera and lemon juice are able to minimize the presence of formalin. This study aims to determine the effect o f concentration and duration of immersion of aloe vera and lemon juices in reducing formalin. Tofu used has been soaked formalin 1% then added aloe vera and lemon juice. This experiment was conducted experimentally using Factorial Complete Random Design consisting of two factors, concentration of aloe vera with lemon juices 100%:
Food Research International, 2016
The effects of partial renneting at low temperature on the casein micelle (CM) size and the stora... more The effects of partial renneting at low temperature on the casein micelle (CM) size and the storage stability of milk were investigated. Low chymosin concentrations (<0.03 IMCU mL-1) was applied to pasteurised skim milk at 4 o C and enzyme activity was terminated by thermal application at 60 o C/3 min and 85 o C/30 min, referred to as low heat (LHT) and high heat (HHT) treatment milk, respectively. The addition of rennet with concentrations of 0.01, 0.02 and 0.03 IMCU mL-1 for 15 minutes resulted in κ-casein hydrolysis of 10, 20 and 25%, respectively. Moreover, mean CM size of milk was reduced by up to 10 nm. For LHT milk, the renneted micelles appeared to be stable for up to 17 days, especially in response to the application of 0.01 IMCU mL-1 and at a storage temperature of 4 o C. Severe heating at 85 o C/30 min to inactivate the enzyme caused an increase in CM size.
International Journal of Food Properties, 2016
ABSTRACT The effects of changes in pH above and below the natural pH of milk (ca 6.6) on the case... more ABSTRACT The effects of changes in pH above and below the natural pH of milk (ca 6.6) on the casein micelle size and the gelation properties of the pH adjusted and restored samples were investigated. The size of casein micelles increased at pH 7.0 and 7.5, then started to decrease above pH 8.5. It is postulated that at pH below 8.5 the casein micelles swell, while elevated pH causes their dissociation. Conversely, the size of casein micelles decreased on acidification to pH 5.5 and increased when the pH dropped below 5.5, due to the shrinkage of casein micelles at lower pH before their aggregation at pH below 5.5. In response to neutralising treated milk back to normal milk pH of 6.6, it was found that the casein micelle size of treated milk with a narrow range of pH change between 6.0 and 7.0 was reversible, while beyond this range the structure of casein micelles became irreversible. The restoration of casein micelle size was followed by the restoration of some parameters such as soluble calcium, ethanol stability, and milk whiteness. Acid-induced gelation did not change the elastic modulus, while rennet-induced gelation was affected by initial milk pH. In reference to the size of reversible range elastic modulus (G’) of acid or rennet gels made from restored milk, the sizes were similar to control milk after 6 h of gelation.