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Changes in protein properties of pasteurized liquid whole egg with added sugar

AIP Conference Proceedings 2023年第1期2586卷

作者： Antonius Hintono Casriyati Sri Mulyani Anang M. Legowo Nurwantoro 1Food Technology Study Program Faculty of Animal and Agriculture Sciences Diponegoro University Semarang 50275 Indonesia

Liquid Whole Egg (LWE) is a product with complete nutrition containing protein, fat, carbohydrates, water, essential amino acids, vitamins and minerals. LWE also has functional properties such as the ability to coagulate and the ability to form foam, therefore LWE is widely used in the food processing industry because it has advantages such as ease of storage, ease of transportation and ease of application. To get LWE that is safe from contamination by pathogenic microbes, it is necessary to do a heating process first, for example pasteurization. To prevent damage to protein and functional properties of LWE due to pasteurization, other additives such as sucrose can be added. This study aims to determine the effect of adding a certain concentration of sucrose to changes in protein in pasteurized whole egg liquid. The materials used were 1 day old eggs with 58-62 grams in weight from ISA Brown strain chickens aged 48 weeks and sucrose. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment given was the addition of sucrose with concentrations of 0%, 5%, 10% and 15%. Pasteurization was done at 65 oC for 3.5 minutes. Parameters observed were protein content, level of coagulation, foaming property and protein electrophoresis pattern. Data from protein content, coagulation rate and foaming power were analyzed using Analysis of Variance (ANOVA) at a significance level of 5% while electrophoresis patterns were analyzed descriptively. The results showed that the addition of sucrose had no significant effect (p>0.05) on the foaming power and the rate of coagulation, while the addition of sucrose had a significant effect (p<0.05) on the protein content of pasteurized liquid whole egg, where the protein content decreased as the concentration of added sucrose increases. Electrophoresis pattern using SDS-PAGE method showed the protein profile of liquid whole egg, which could be identified as ovomucin (223.23 kDa),

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The chemical composition of coconut sap at different tapping condition

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AIP Conference Proceedings 2023年第1期2586卷

作者： Pepita Haryanti Karseno Isti Handayani Susanto B. Sulistyo 1Food Technology Study Program Faculty of Agriculture Jenderal Soedirman University Purwokerto Indonesia 2Agricultural Engineering Study Program Faculty of Agriculture Jenderal Soedirman University Purwokerto Indonesia

Coconut sap is a sweet, transparent, oyster-white liquid derived by tapping coconut inflorescent. This tapping procedure is usually carried out twice a day, at night and during the day, for around 15 and 9 hours, respectively. Coconut sap is especially sensitive to spontaneous fermentation because it contains sugar with a pH close to neutral. Coconut farmers generally use preservatives to keep the sap’s quality throughout the tapping process. In this paper, a proximate analysis of coconut sap obtained during night (CTN) and in the daytime (CTD) were measured. The reducing sugar and amino acid profiles of coconut sap were also measured using High Performance Liquid Chromatography. This research aimed to determine the chemical composition of coconut sap at different tapping condition and variations of mangosteen peel powder concentration. The best preservative concentration of mangosteen peel powder was 0.84 g/L of coconut sap tapped during the daytime, according to the findings. This treatment yielded sap with chemical characteristic i.e. water content of 84.21%; ash content of 3.51% (db); protein content of 2.69% (db); total lipid of 0.10% (db) and total carbohydrate content of 94,62% (db). The CTN contained glucose and fructose of 0.85 and 1.04 g/100 g, respectively, higher than the CTD were 0.52 and 0.58 g/100 g. The CTN contained 13 amino acids which was lower than CTD.

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Upcycling can waste and plastic bottle as functional material: Analysis of green process and simultaneous adsorption-photocatalytic performances

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Case Studies in Chemical and Environmental Engineering 2025年 11卷

作者： Nurherdiana, Silvana Dwi Rahimah, Alya Dirja, Ramadhanu Tungga Dewi, Kun Prasasti Ramadhani, Mohamad Rizki Nugraha, Reva Edra Fitriana Wafi, Abdul Master of Environmental Science Study Program Faculty of Engineering and Science Universitas Pembangunan Nasional Veteran Jawa Timur Jl. Rungkut Madya No. 1 Gn. Anyar Kec. Gunung Anyar East Java Surabaya 60294 Indonesia Study Program of Chemical Engineering Faculty of Engineering and Science Universitas Pembangunan Nasional Veteran Jawa Timur Jl. Rungkut Madya No. 1 Gn. Anyar Kec. Gunung Anyar East Java Surabaya 60294 Indonesia Low Carbon Technology Research Centre Universitas Pembangunan Nasional Veteran Jawa Timur Jl. Rungkut Madya No.1 Gn. Anyar Kec. Gunung Anyar East Java Surabaya 60294 Indonesia Department of Physics Universitas Negeri Surabaya East Java Surabaya 60231 Indonesia Research Center for Food Technology and Processing National Research and Innovation Agency (BRIN) Gading Playen Gunungkidul Yogyakarta 55861 Indonesia

This study presents an investigation of chemical and physical characterization, green process analysis, techno-economic considerations, and carbon emissions for synthesizing metal-organic frameworks (MOFs) from plastic and can waste using microwave-assisted synthesis. The microwave-assisted synthesis proves to be more cost-effective, with a reduction in CO₂ emissions by up to 80%. The synthesized material (MIL-Mw-U) demonstrates excellent performance in methylene blue (MB) removal, achieving 98.41% removal, with 97.87% removal although the catalyst is used in the third cycle. The adsorption of methylene blue (MB) onto MIL-Mw-U achieved a maximum capacity of 295.26 mgg⁻¹ at pH 3 and decreased to 258.68 mgg⁻¹ at pH 11 due to OH⁻ competition. The Langmuir isotherm (R² = 0.9381) and pseudo-second-order kinetics (R² = 0.999) confirmed monolayer chemisorption as the dominant mechanism. This innovative approach supports circular economy principles by converting can and plastic bottle waste into functional material for dye removal, offering sustainable solutions for environmental challenges. © 2025 The Authors

关键词： Adsorption Dye removal Green chemistry Metal organic frameworks Photocatalytic SDGs 13 Climate Change

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Preliminary study on bioactive compounds of functional drinks of turmeric rhizome, moringa leaf, and brown seaweed mixture to its potential applications in diabetes mellitus treatment

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AIP Conference Proceedings 2022年第1期2513卷

作者： Sri Argo Pradanto Yunianta Yunianta Muhamad Firdaus 1Master Program in Agricultural Product Technology Department of Agricultural Product Technology Food Science and Technology Faculty Brawijaya University Malang Indonesia 2Department of Agricultural Product Technology Food Science and Technology Faculty Brawijaya University Malang Indonesia 3Study Program of Fisheries Product Technology Faculty of Fisheries and Marine Sciences Brawijaya University Malang Indonesia

Turmeric (Curcuma longa Linn) rhizome, Moringa (Moringa oleifera Lam.) leaf, and brown seaweed (Sargassum polycycstum) have bioactive compounds that potent to treat Diabetes Mellitus (DM). This research aims to get the best proportion of their mixture as functional drinks. Methanolic extract of fresh and flour form and decoction of flour form of each ingredient analyzed for total phenolic content (TPC) and total phlorotannin content (TPhC). The decoction then screened for phytochemicals. Functional drinks were made using decoction method. The research design used a Completely Randomized Design with six treatment levels, namely M1, M2, M3, M4, M5, and M6. Then, determined by the multiple attribute method with parameters TPC and TPhC to get the best proportion of mixture and then screened for phytochemicals. Turmeric rhizome flour had the highest TPC (16.76±0.51 mg GAE/g) and brown seaweed flour decoction had the highest TPhC (11.11±1.38 mg PGE/g). Phytochemical screening of decoction of flour form revealed the presence and absence of some bioactive compounds. The best functional drink is with the proportion of 50%:25%:25% with TPC of 6.92±0.10 mg GAE/g, TPhC of 4.85±0.11 mg PGE/g and the presence of all compounds tested by phytochemical screening.

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Evaluation of biochar and Bacillus sp. amendments on lead polluted land: Dehydrogenation enzyme and Pb availability studies

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Environmental Challenges 2024年 14卷

作者： Priyadarshini, Rossyda Nurherdiana, Silvana Dwi Solekhah, Bella Agit Hamzah, Amir Universitas Pembangunan Nasional Veteran Jawa Timur Jl. Rungkut Madya No.1 Gn. Anyar Kec. Gn. Anyar Jawa Timur Surabaya 60294 Indonesia Center Innovation of Appropriate Technology for Lowland and Coastal Food Universitas Pembangunan Nasional Veteran Jawa Timur Jl. Rungkut Madya No.1 Gn. Anyar Kec. Gn. Anyar Jawa Timur Surabaya 60294 Indonesia Study Program of Chemical Engineering Faculty of Engineering and Science Universitas Pembangunan Nasional Veteran Jawa Timur Jl. Rungkut Madya No.1 Gn. Anyar Kec. Gn. Anyar Jawa Timur Surabaya 60294 Indonesia Universitas Tribhuwana Tunggadewi Jl. Telaga Warna Tlogomas Kec. Lowokwaru Jawa Timur Kota Malang 65144 Indonesia

The existence of lead (Pb) in soil has a significant ecological impact, resulting in a reduction in soil fertility. The present work effectively remediated soil contaminated with the heavy metal lead (Pb) through the application of biochar and Bacillus sp bacteria. Currently, there is ongoing research on the utilization of biochar amendments and Bacillus sp bacteria. The main objective is to assess the impact of these materials on the absorption of Pb and the activity of dehydrogenation enzymes. The findings indicate that both materials exhibit significant efficacy in absorbing Pb metal in contaminated soil over the incubation period from day 0 to day 42. The absorption capacity steadily increases until the concentration of Pb in the polluted soil reaches 1–2 ppm, using a biochar dosage of 10–30 ***⁻¹. Incorporating Bacillus sp bacteria at a concentration of 25 ***⁻¹ enhances the uptake of Pb metal. In terms of future prospects, the incorporation of biochar and Bacillus Sp has the potential to enhance the absorption of Pb metal, hence improving soil fertility in an environmentally friendly and cost-effective manner. © 2023

关键词： Bacillus sp Biochar Dehydrogenation enzyme Lead contaminant Soil

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Non-volatile compounds of unwashed Gayo Arabica coffee (Coffea arabica) with anaerobic fermentation process

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IOP Conference Series: Earth and Environmental science 2021年第1期828卷

作者： B Mulyara Y Rahmadian Study Program of Plantation Product Technology College of Ilmu Pertanian Agrobisnis Perkebunan St. Williem Iskandar Medan Indonesia 20226 Study Program of Food Science and Technology Faculty of Agricultural Technology Gadjah Mada University St. Flora No. 1 Bulaksumur Yogyakarta Indonesia 55281

Coffee is a hot drink made from the roasted and ground seeds (coffee beans) of a tropical shrub with a preferred flavour, which is consumed by many people. Furthermore, its flavour is influenced by the chemical composition of green beans that goes through series of processing such as fermentation. The chemical composition of green beans with fermentation process in the process without washing is not well-known in Gayo coffee. This study aims to analyse the effect of anaerobic fermentation on chemical composition of green beans and to enhance its quality. The coffee fruit was processed and fermented for 0 to 48 hours. Citric and malic acids varied and showed positive quality in the process of Pulp Natural (PN) and Black Honey (BH), while propionic acid was only discovered in the process of Drying (D), which indicated a negative quality. Sucrose tends to increase in PN and BH. Glucose and fructose were lower than sucrose, and chlorogenic acid increased, while trigonelline tends to decrease from all processes. Caffeine had very low levels after the fermentation process. In conclusion, this research indicated that the anaerobic fermentation process in PN and BH produced generally desirable flavour precursors.

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Photostability study of new photosensitizer from dregs of green tea and its antibacterial adjustment against Escherichia coli ATCC 8739

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AIP Conference Proceedings 2022年第1期2638卷

作者： Renny Indrawati Elok Zubaidah Aji Sutrisno Leenawaty Limantara Philemon Luigi Tatas Hardo Panintingjati Brotosudarmo 1Doctoral Program in Food Science Faculty of Agricultural Technology Brawijaya University Jalan Veteran Malang 65145 Indonesia 2Ma Chung Research Center for Photosynthetic Pigments Universitas Ma Chung Villa Puncak Tidar N-1 Malang 65151 Indonesia 3Department of Agricultural Product Technology Faculty of Agricultural Technology Brawijaya University Malang 65145 Indonesia 4Center for Urban Studies Universitas Pembangunan Jaya South Tangerang 15413 Indonesia 5Chemistry Study Program Faculty of Science and Technology Universitas Ma Chung Malang 65151 Indonesia

The dregs of green teas have recently been investigated as a potential source of pigments which exhibits antibacterial effects via the photodynamic mechanism. The dregs contain chlorophyll derivatives and trace carotenoids, which can absorb visible lights and produce cytotoxic radicals. The present research was aimed to perform: (i) the photostability study of pigments extract from dregs of green teaunder the illumination of red LED (light-emitting diode) lamp, and (ii) the evaluation of photodynamic antibacterial activity against Escherichia coli ATCC 8739 upon the adjustment of either illumination time or sensitizer concentration. The pigments extract from the dregs was irradiated under a red LED lamp at 300 µmol/m2s for 40 minutes while being periodically observed using UV-Visible spectrophotometer and high-performance liquid chromatography. The microbial assay was performed by positioning the mixture of photosensitizer and liquid culture of bacteria under the illumination of a red LED lampwith a series of incubation times (10, 20, 30, and 40 minutes) as well as sensitizer concentration (25, 50, 100, and 150 µg/mL). The result showed that irradiation treatment with red LED altered pigments composition, in which the fractions of chlorophyll derivatives exhibited desirable photostability, while the carotenoids residue rapidly degraded. Thirty minutes illumination of bacterial culture with photosensitizer at 150 µg/mL caused up to 0.79 log reduction of E. coli.

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Diversify the processing of chayote (Sechium edule) into dodol to increase its added value

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IOP Conference Series: Earth and Environmental science 2021年第3期807卷

作者： R W Arief Soraya R D Tambunan R Asnawi N Abdullah Lampung Assessment Institute for Agricultural Technology (AIAT) Jl. Hi.Z.A. Pagar Alam No. 1a Rajabasa Bandar Lampung Indonesia Food Science and Technology study program Faculty of Agriculture Hasanuddin University Makassar

Chayote (Sechium edule) or often called jipang or labu siam in Indonesian, is generally consumed by the public as a vegetable. If the harvest is abundant, the chayote's price will be low; thus, many of the chayotes are left alone or thrown away or become livestock feed. The chayote processing into 'dodol' is an alternative to overcome the abundance of chayote during the harvest season so that the chayote farmers still have a decent income from their chayote farming. This research was conducted in Bernung Village, Gedong Tataan District, Pesawaran Regency, Lampung Province, from October to December 2018. The parameters observed were the content of water, ash, crude fiber, fat, protein, carbohydrate, vitamin C, energy levels, consumer preference (color, flavor, taste, and stickiness), and economic analysis of the chayote dodol. The results of this research showed that the chayote dodol contained complete nutritional content, i.e., water (20.07%), ash (1.26%), crude fiber (1.18%), fat (3.09%), protein (2.15%), carbohydrate (72.24%), vitamin C (0.46 mg/g), and energy (701.03 cal/g). Moreover, consumer acceptance for the color, flavor, taste, and stickiness were excellent, with an average score of > 4 (very like) and very feasible to develop into commercial, with an R/C ratio of 1.95.

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Fish and seaweed (Eucheuma cotonii) meatball for reducing constipation effect

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AIP Conference Proceedings 2019年第1期2155卷

作者： I. Made Sugitha I. Putu Suparthana Pinky Natalia Samanta 1Food Science and Technology Study Program Faculty of Agricultural Technology Udayana University Bukit Jimbaran Badung Bali Indonesia 2Post-graduate Program Udayana University Bukit Jimbaran Badung Bali Indonesia

Functions of dietary fiber include increasing stool mass and reducing intestinal transit time which can be used to prevent constipation. This study aims to determine the ability of mixed catfish meatballs and sea grass flour to reduce constipation through two stages. The first stage was to get the best meatball quality (ratio of tapioca composition and seaweed flour manipulated at 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%) followed by the second stage which was in vivo testing for rat with doses of meatballs manipulated at 2 g, 4 g, 6 g and 8 g. Research data were analyzed with one-way variance analysis with a confidence level of 95%. Composition of tapioca and seaweed flour at 70%: 30% was the best fish meatball formula resulting in these data: 64.90% moisture content, 2.00% ash, 5.76% fat, 13.91% protein, 13.43% carbohydrate, total food fiber 5.94%) with sensory value: appearance 8.67 (smooth, not hollow, and bright surface), flavor 7.00 (less fish flavor), taste 6.67 (less meat fish taste), texture 9 (solid, compact, springy). The in vivo test showed that administration of 2 g / 200 g weigh body of rat was able to produce rat feces back to normal condition (47.93% moisture content) with a frequency of defecation 21 times per day (no constipation any more).

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Morphological, thermal, and pasting properties of cocoyam (Xanthosoma sagittofolium) starch from three locations in Mollucas Islands

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IOP Conference Series: Materials science and Engineering 2020年第1期980卷

作者： C G C Lopulalan Y Pranoto Y Marsono D W Marseno Faculty of Agriculture Pattimura University Jl. Mr. Putuhena – Poka Ambon Maluku Indonesia Doctoral Student Food Science Study Program Faculty of Agricultural Technology Gadjah Mada University Jl. Flora No. 1 Bulaksumur Yogyakarta 55281 Indonesia Faculty of Agricultural Technology Gadjah Mada University Jl. Flora No. 1 Bulaksumur Yogyakarta 55281 Indonesia

This study investigated the morphological, thermal, and pasting properties of cocoyam starch from three locations in Mollucas islands. The islands are Buru, Porto, and Saumlaki. The results showed that starch granules were round and polygonal in shape, and the size varied significantly in range of 11,42 – 12,99 μm, while the range of crystallinity of the three cocoyam starches studied was 11,81% -16,61% and crystal type was A, this was a type for tubers. The thermal properties of cocoyam starch measured by DCS showed the results of onset (To), peak (Tp), endset (Te) and enthalpy (ΔH) in the range of To: 76-77oC, Tp: 78-80oC, Te: 82-86oC and Δ H (J / g): -130.0 - (-) 175.76 respectively. The FTIR analysis showed the functional group profiles of native starches studied had the highest absorption spectra of 3286.70-3325.86 cm-1 (O-H group vibrations). The peak, trough, breakdown, setback, and final viscosities were in the range of each PV: 4601 - 5155 RVU, TV: 2623 - 2874 RVU, BV: 1978 - 2287 RVU, FV: 4026 - 4176 RVU, SV: 1240 - 1403 RVU, Pt (Min) 7.87 - 8.40, PT (o C): 79.90 - 81.70.

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