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All Journal The Journal of Experimental Life Sciences (JELS) Agrointek Jurnal Pangan dan Agroindustri
Siska Septiana
Ilmu Dan Teknologi Pangan, Universitas Brawijaya, Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Neuroscience

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A HEDONIC ANALYSIS OF TENGGER TYPICAL CHILI SAUCE (CASE STUDY IN NGADIWONO VILLAGE, TOSARI DISTRICT, PASURUAN REGENCY) Siska Septiana; Dego Yusa Ali; Teti Estiasih; Neza Fadia Rayesa; Alia Fibrianingtyas; Nevara Latansya; Igoy Arya Bimo
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.5

Abstract

Habanero-type pepper (Capsicum chinense) is one of the main horticultural commodities in the Tengger mountains. These chilies is potential to be processed into ready-to-eat products. The development of this product is expected to improve the Tengger local economy. This study aims to determine the level of acceptance of Tengger typical chili sauce made from habanero-type pepper with and without the shrimp paste. A 5-point scale hedonic test was conducted to analyze the liking score of the original Tengger chili sauce, chili sauce with shrimp paste and commercial chili sauce as reference. 30 untrained panelists participated in this test. There was a significant difference in the liking scores especially on color attribute (p<0.05). Panelists gave lower acceptance scores to chili sauce with shrimp paste in color, aroma, and taste attributes. In general, the original Tengger chili sauce without the addition of shrimp paste is competitive with commercial chili sauce.
Re-fermentation of Green Liberica Coffee (Coffea Liberica) Beans: Impact on the Caffeine and Antioxidant Content of the Roasted Beans Wenny Bekti Sunarharum; Hindun Riza Umami; Annisa Aurora Kartika; Siska Septiana; Tunjung Mahatmanto
The Journal of Experimental Life Science Vol. 13 No. 2 (2023)
Publisher : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2023.013.02.001

Abstract

Coffee is renowned for its delightful taste and associated health benefits. A growing preference for lower-caffeine coffee is evident, but traditional decaffeination processes can inadvertently deplete vital bioactive compounds like antioxidants. This research explores the effects of re-fermentation on green liberica coffee beans to alter their caffeine and antioxidant levels. The re-fermentation was achieved using water and coffee cherry extract as media, while a control sample without re-fermentation was used for comparison. The study focused on caffeine content and antioxidant activity, measured as IC50. The results show that re-fermentation, whether with water or coffee cherry extract, led to decreased caffeine content and increased antioxidant activity. The re-fermentation process utilizing coffee cherry extract yielded the lowest caffeine content at 0.12% and exhibited the strongest antioxidant activity with an IC50 of 11.00 ± 1.21 ppm. Keywords: Antioxidant, caffeine, green coffee beans, liberica, re-fermentation.
Struktur pati beras (Oryza sativa L.) dan mekanisme perubahannya pada fenomena gelatinisasi dan retrogradasi Fathma Syahbanu; Florensia Irena Napitupulu; Siska Septiana; Nisrina Fauziyah Aliyah
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.15315

Abstract

Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice). High starch content in rice affects its physicochemical properties and nutrient content as well as the digestibility. Different starch characteristics are caused by the interaction between constituent compound in each structural level, both in microscopic and macroscopic levels. Hydrogen interactions between amylose and amylopectin can form crystalline and amorf areas, and continuously undergo the growth to form supramacromolecular structure (starch granule blocklets). The composition and interactions of several blocklets, both of large and small sizes, are the key of biopolymer interaction to form macroscopic structure: the whole starch itself. The aim of this review is to discuss the structural levels of rice starch and the mechanism of its changes in gelatinization and retrogradation. The review of this manuscript was performed using the “narrative review” method. The overall of starch characterization encompass structure, composition, and its molecular size which can be a determinant to its functional properties related to gelatinization and retrogradation.
Co-Authors Alia Fibrianingtyas Annisa Aurora Kartika Dego Yusa Ali Fathma Syahbanu Florensia Irena Napitupulu Hindun Riza Umami Igoy Arya Bimo Nevara Latansya Neza Fadia Rayesa Nisrina Fauziyah Aliyah Teti Estiasih Tunjung Mahatmanto Wenny Bekti Sunarharum