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All Journal Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal Indonesian Journal of Natural Pigments Journal of Functional Food and Nutraceutical Journal of Applied Information, Communication and Technology
Marpaung, Abdullah Muzi
Swiss German Uinversity
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Nursing Other

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TINJAUAN MANFAAT BUNGA TELANG (CLITORIA TERNATEA L.) BAGI KESEHATAN MANUSIA Marpaung, Abdullah Muzi
Journal Akademik Universitas Swiss German Vol 1 No 2 (2020)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (792.441 KB) | DOI: 10.33555/jffn.v1i2.30

Abstract

All part of the butterfly pea (Clitoria ternatea) plant reported having a various positive effect on human health. The blue petal, in particular, shows a wide range of functional activity including as an antioxidant, antidiabetic, antiobesity, anticancer, anti-inflammatory, and antibiotic. The hydrophilic phase of butterfly pea flower extract contains flavonol glycosides, anthocyanins, flavones, flavonols, phenolic acids, and cyclotides. Meanwhile, the terpenoids, alkaloids, and fatty acids were found in the lipophilic phase of butterfly pea flower extract. The proven health benefits and the wide range of the type of bioactive compounds promote butterfly pea flower as the source of functional food and nutraceuticals. However, a series of intensive research, including the clinical trial, is still needed.
Developing Food Sensory Analysis Information System using Waterfall Software Engineering Model Oliver, Stefanus; Marpaung, Abdullah Muzi; Galinium, Maulahikmah
Journal of Applied Information, Communication and Technology Vol. 4 No. 2 (2017)
Publisher : Swiss German University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/ejaict.v4i2.85

Abstract

Food sensory analysis is the terms from the field of Food Technology that has a meaning which means sensory evaluation of food that is conducted by the food sensory evaluators. Currently, food sensory analysis is conductedmanually. It can caus e human errors and consume much ti me. The objective of this research is to build a web based application that is specific for food sensory analysis using PHP programming language. This research followsfour first steps of waterfall software engineering mod el which are user requirements ana lysis (user software and requirements analysis), system design (activity, use cases, architecture, and entity relationship diagram),implementation (software development), and testing (software unit, functionality, validit y, and user acceptance testing). T he software result is well built. It is also acceptable for users and all functionality features can run well after going through those four software testing. The existence of the software brings easiness to deal with the manual food sensory analysis exper iment. It is considered also for the future it has business value by having open source and premium features.
Color Characteristics and Stability of Anthocyanin in Fresh Thunbergia erecta Flower Extract Marpaung, Abdullah Muzi; Ramdhani, Rizal Pauzan
Indonesian Journal of Natural Pigments Vol 2 No 2 (2020): Agustus 2020
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2020.02.02.31

Abstract

The main purpose of the present research was to evaluate the color characteristics of anthocyanin in Thunbergia erecta flower extract at various pH to know its potentiality as a food colorant. The fresh petal was macerated in 0.1 N HCl-Ethanol 96% (1:9) for an hour, filtrated and diluted in a buffer solution pH 1 to 12, then scanned by a spectrophotometer at 400 – 700 nm. The extract was almost colorless at pH 4 to 6 and show extremely low color stability at pH 7 and 8 (the half-life was 6.69 and 16.66 minutes, respectively). In contrast, the extract was very stable at pH 3. There was no significant color decrease after the extract being stored for 14 days at pH 3. An important spectral characteristic of Thunbergia erecta flower extract appeared at pH 7 to 10 by showing all the three colored species of anthocyanin. At pH 8, the red flavylium cation detected as λshoulder at around 537 nm, the purple quinonoidal base as the λpeak at 577 nm and blue anionic quinonoidal base as the λpeak at 614 nm. The unique spectral characteristic promoted the Thunbergia erecta flower as a potential anthocyanin-source to be used in the study of anthocyanin transformation in an aqueous system.
A Review of the Effectiveness Natural Pigment as Antidiabetic to Decrease the Significant Risk For COVID-19 Disease Surya, Vincent Satya; Alexander; Sandra; Marpaung, Abdullah Muzi
Journal Akademik Universitas Swiss German Vol. 3 No. 2 (Feb 2022)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i2.89

Abstract

Diabetes mellitus proved to be a significant risk factor for both COVID-19 infection and poor outcomes among these chronic health problems. Plants are a rich source of chemical components that could block carbohydrate digestion enzymes, and they can be utilized as therapeutic or functional foods. Natural pigments that have potential benefits, such as chlorophyll, anthocyanin as a part of flavonoid, and carotenoid. Chlorophylls are the most significant and widespread pigment molecules in nature, and they are required for photosynthesis to occur. Anthocyanins are the most important group of water-soluble pigments in plants, responsible for the red, purple, and blue colors of many fruits, vegetables, cereal grains, and flowers. Carotenoids, natural pigments found in an array of different foodstuffs, are the most abundant pigments present in the human diet. The most frequent method for determining a substance's antidiabetic potential is to assess the substance's hypoglycemic or antihyperglycemic.
The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization Abdullah Muzi Marpaung; Michael Lee; Irvan Setiadi Kartawiria
Indonesian Food Science & Technology Journal Vol. 3 No. 2 (2020): Vol 3 No 2, July 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i2.10185

Abstract

Abstract— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporated with supersaturated sugar solution (more than 90 Brix), agglomerated and dried at 60oC for 12 hours. The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40oC, and 50oC). The stability of anthocyanin decreased as the increase of storage temperature. The half-life of anthocyanin in the powder drink at respective temperature was 27.99, 16.53, and 9.81 days. Despite the anthocyanin significantly degraded, the decrease of antioxidant activity of the powder drink was not significant. Hence, the beneficial effect of the butterfly pea powder drink retained. Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar
ANTHOCYANIN FROM BAUHINIA PURPUREA FLOWER: EXTRACTION, COLOR CHARACTERISTICS AND STABILITY Abdullah Muzi Marpaung; Darinda Pusha Djani; Della Rahmawati
Indonesian Food and Nutrition Progress Vol 17, No 1 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.52037

Abstract

The determination of the best temperature (45, 60, and 75°C ) and time (30, 75, and 120 minutes) to extract the anthocyanins from Bauhinia purpurea (BP) flower powder was studied.  The anthocyanin was extracted using 40 ml of 1 N HCl/g powder with continuous shaking. Based on the total monomeric anthocyanin (TMA), the best extraction temperature and time were 45°C and 30 minutes, respectively. The BP extract exhibited relatively high red color intensity (CI) at pH ≤ 3 and almost colorless at pH 4 – 6. Meanwhile, at pH ≥ 7,  the color was unsuitable for food applications due to the high browning index. Hence, the best performance of BP extract was at pH 3. At this pH, the stability of BP extract was relatively high with the t 1/2 of CI and TMA at 30°C was 70.30 and 72.89 days, respectively. Nevertheless, the extract was sensitive to heat as represented by the high activation energy (Ea). The Ea of CI and TMA was 64.50 kJ.mol-1 and 90.19 kJ.mol-1, respectively. The study showed the potential of BP extract as a red food colorant at pH 3 processed by relatively mild heat treatment. 
Co-Authors alexander Darinda Pusha Djani Della Rahmawati Kartawiria, Irvan Setiadi Maulahikmah Galinium Michael Lee Oliver, Stefanus Ramdhani, Rizal Pauzan Sandra Surya, Vincent Satya