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AKTIVITAS PREBIOTIK POLISAKARIDA LARUT AIR BIJI DURIAN IN VITRO PADA Lactobacillus plantarum, L. acidophilus dan Bifidobacterium longum

FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-02-22 DOI: 10.26418/jft.v1i1.30346

Ledy Purwadani, F. Imelda, Libertus Darus

{"title":"AKTIVITAS PREBIOTIK POLISAKARIDA LARUT AIR BIJI DURIAN IN VITRO PADA Lactobacillus plantarum, L. acidophilus dan Bifidobacterium longum","authors":"Ledy Purwadani, F. Imelda, Libertus Darus","doi":"10.26418/jft.v1i1.30346","DOIUrl":"https://doi.org/10.26418/jft.v1i1.30346","url":null,"abstract":"Durian seeds are waste from durian fruit that has not been utilized optimally. Durian seed waste has a carbohydrate content of 46.2% and allows it to be used as a new prebiotic source, including the possibility of oligosaccharide compounds and water soluble polysaccharide compounds (PLA). The aim of this study was to determine the prebiotic activity of crude extract of PLA in probiotic bacteria Lactobacillus plantarum and Bifidobacteria longum in vitro. The durian seeds used come from the Karangan Hall obtained from the Mawar Market in Pontianak. This study consists of several stages, namely: 1) Extraction of crude extract of PLA durian seeds; 2) Potential testing of prebiotics in PLA durian seeds; and 3) Calculating the value of prebiotic activity of PLA durian seeds. The results showed that the yield of durian seed PLA was 1.59%, with the value of prebiotic activity against bacteria L. acidophilus (0.547), L. plantarum (0,921), and B.longum (0,187). PLA durian seeds have been applied to synbiotic drinks. PLA durian seeds have the potential as a prebiotic source and can be applied to synbiotic drinks.","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133051452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

SIFAT ORGANOLEPTIK MI INSTAN TEPUNG UBI JALAR PUTIH PENAMBAHAN TEPUNG DAUN KELOR

FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-02-22 DOI: 10.26418/jft.v1i1.30347

M.Anastasia Ari Martiyanti, Vania Vivian Vita

{"title":"SIFAT ORGANOLEPTIK MI INSTAN TEPUNG UBI JALAR PUTIH PENAMBAHAN TEPUNG DAUN KELOR","authors":"M.Anastasia Ari Martiyanti, Vania Vivian Vita","doi":"10.26418/jft.v1i1.30347","DOIUrl":"https://doi.org/10.26418/jft.v1i1.30347","url":null,"abstract":"Instant noodles are processed flour foods that are often consumed because of their practical processing and presentation. To reduce the use of wheat flour, it is necessary to substitute with other flour which has physical properties and similar nutrient content, one of which is white sweet potato flour. To increase protein and calcium in instant noodles, Moringa leaf flour is added. The purpose of this study was to determine the processing, chemical and sensory characteristics of instant noodles. In this study, instant noodles were made using white sweet potato flour with variations in the addition of Moringa leaf flour, namely 0, 10, and 20 grams. Tests carried out were organoleptic tests (scoring and hedonic tests). Organoleptic test data was processed using ANAVA and if there were significant differences, it was followed by the LSD Test. Scoring test results show that each treatment gives a real difference in the parameters of color, aroma, taste, and texture. The hedonic test results show that the most preferred sample is instant noodles without the addition of Moringa leaf flour which has a color not brownish green, does not smell of Moringa leaves, tasteless taste of Moringa leaves, and a slightly crispy texture. Among the white sweet potato flour instant noodles, the addition of 10 gram Moringa leaf flour with the preferred 20 grams is the addition of 10 grams resulting in a neutral rating scale","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129328015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

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