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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak
Imam Thohari
Animal Product Technology Department, Faculty of Animal Science, University of Brawijaya Jl. Veteran, Malang, 65145, East Java, Indonesia
Computer Science & IT Other

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The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise Alief Rahmania Safitri; Herly Evanuarini; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (693.629 KB) | DOI: 10.21776/ub.jitek.2019.014.02.3

Abstract

The aims of this study were to investigate the potential of local ginger for natural antioxidants on full-fat mayonnaise. The used materials were sunflower oil, vinegar, egg yolk, white pepper, salt, sugar, mustard, and local ginger extract. The study was done by using laboratory experimental with Nested Completely Randomized Design with 2 factors and 3 replications. The first factor was used three ginger varieties, namely elephant ginger/(Zingiber officinale var. Roscoe) (G), red ginger (M)/(Zingiber officinale var. Rubrum) and emprit ginger (E)/(Zingiber officinale var. Amarum). The second factor was the addition levels, which were 0.5% (a), 1% (b) and 1.5% (c). The observed variables include pH, viscosity, moisture content and antioxidant activity (IC50). Data were analyzed by using analysis of variance. The result showed that the used different ginger material and different levels of addition did not give significant effect (P>0.05) on pH analysis and gave highly significant effect (P<0.01) of the antioxidant activity, viscosity and moisture content. The study could conclude that mayonnaise added with red ginger showed physicochemical properties better than added with emprit ginger and gajah ginger. In addition, the best result was found in 1.5% ginger addition of each ginger variety in terms of physicochemical qualities of the mayonnaise.
Functional Properties of Casein Added with Catechin Extracted from Cocoa Husk Premy Puspitawati Rahayu; Djalal Rosyidi; Purwadi Purwadi; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (814.687 KB) | DOI: 10.21776/ub.jitek.2019.014.02.7

Abstract

Casein is one of the major protein components in milk. Its functional properties allow casein to be preferred by the consumers. In addition, casein could be collected as bioactive compositions to be added to food. The purpose of this study was to observe the functional properties of casein added with catechin from cocoa husk in terms of emulsions, emulsion activity, foaming, solubility, and sedimentation. The treatment was carried out by using a completely randomized experimental design (CRD) method with five treatments of different catechin concentrations (control; 0.5%; 1,0%; 1,5%; 2%). The results of the study were analyzed with analysis of variance and followed with least significant difference (LSD) test. The different catechin concentrations gave a highly significant effect on emulsion stability, foaming and sedimentation and didn’t give a significant difference in solubility and emulsion activity between the five treatments. The best treatment in this research was at 2% catechin addition.
Co-Authors Alief Rahmania Safitri Djalal Rosyidi Herly Evanuarini Premy Puspitawati Rahayu Purwadi Purwadi