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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Bulletin of Culinary Art and Hospitality
Hasmadi Mamat
Universiti Malaysia Sabah
Agriculture, Biological Sciences & Forestry Education Health Professions Social Sciences

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The Effect of Semi-Refined Carrageenan and Potassium Chloride Added on Physico-Chemical Characteristics of Instant Grass Jelly Mansoor Abdul Hamid; Jason Chuah Wai Kit; Mazarina Devi; Hasmadi Mamat; Noorakmar Ab Wahab; Umi Hartina Mohd. Razali; Fisal Ahmad
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 44, No 1: Februari 2021
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v44i12021p73-84

Abstract

This study focused on the effect of the combination effect of semi-refined carrageenan and potassium chloride on the instant grass jelly formulation. As in the traditional method of grass jelly production, the cornstarch was added to the grass jelly extract to give the gelling texture of grass jelly. Semi-refined carrageenan was added to replace the starch and the physicochemical characteristics and nutrient composition of the product was evaluated. The cincau leaves was boiled in a certain volume of water and the extraction was then converted to powder form via spray dryer. A pre-study has been conducted in determining the best method to produce grass jelly extract which based on the result of production yield, as well as conducted the physic-chemical tests. The finding showed that the extraction of 125g dried leaves of cincau with 4.5 L of water which boiled for 2.5 hours was the best extraction recovery with 75.92 percent. As a conclusion, SRC can be used as a starch replacer in grass jelly production as an instant product and texture is retained as well as nutrient contents of the product is improved
Effect of Moringa Leaves Powder Incorporated into Chocolate on the Quality and Stability Properties Mansoor Abdul Hamid; Jason Siew Kin Ming; Mayrana Md. Nor; Hasmadi Mamat; Jahurul Haque Akanda
Bulletin of Culinary Art and Hospitality Vol. 1 No. 2 (2021)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.217 KB) | DOI: 10.17977/um069v1i22021p42-49

Abstract

This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) leaves powder? on the antioxidant and sensory properties of chocolate. Three formulations with different percentage of Moringa leaves powder (1, 3, and 5 percent) were studied. Through the hedonic sensory test, there is no significant difference (p less than 0.05) between the formulations for all attributes except the taste. Chocolate with 5 percent Moringa leaves showed the highest total phenolic content and antioxidant activity compared to the other formulations. The addition of moringa leaves caused decreased the chocolate hardness while increased the chocolate average particle size. After 8 weeks of storage, no bloom formation was observed on the surface of the chocolate but the hardness found to be decreased. chocolate associated with moringa leaves powder has potential with health benefit and still has good quality chocolate character.
Co-Authors Fisal Ahmad Jahurul Haque Akanda Jason Chuah Wai Kit Jason Siew Kin Ming Mansoor Abdul Hamid Mayrana Md. Nor Mazarina Devi Noorakmar Ab Wahab Umi Hartina Mohd. Razali