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1 – 5 of 5Ignasius Radix A.P. Jati, Michael Angelo Kamaluddin, Adrianus Rulianto Utomo, Erni Setijawaty, Edward Edward and David Tjandra Nugraha
This study aims to investigate the application of red cabbage extract in biodegradable composite-based edible film and evaluate its physicochemical characteristics and ability to…
Abstract
Purpose
This study aims to investigate the application of red cabbage extract in biodegradable composite-based edible film and evaluate its physicochemical characteristics and ability to be used in steamed chicken packaging.
Design/methodology/approach
Cassava starch, gelatin and glycerol were used as basic materials for edible film. Red cabbage extract was infused, and eggshell powder was also incorporated. The smart edible film formulation consists of six treatments which are C (control: cassava starch + gelatin + glycerol), CE (control + 0.1% eggshell powder), CRA (control + red cabbage A ratio), CERA (control + 0.1% eggshell powder + red cabbage A ratio), CERB (control + 0.1% eggshell powder + red cabbage B ratio) and CERC (control + 0.1% eggshell powder + red cabbage C ratio).
Findings
The different ratios of red cabbage extract in the formulation of the edible film affected its physicochemical properties (p < 0.05). The range of anthocyanin content were 0.39–11.53 mg cy-3-glu-eq/100 g and phenolic content were 19.87–369.68 mg GAE/100 g. Meanwhile, the antioxidant activity was 12.35%–51.09%. The tensile strength in all treatments was lower than control and adding red cabbage extract decreased the tensile strength. On the other hand, the elongation increased. The water vapor transmission rate was ranged from 158.09 to 191.19 g/m2/24 h. Morphological changes can be observed from scanning electron microscopy and optical data. Furthermore, using steamed chicken as a model, the edible film can show a response through the changes in edible film color, as confirmed by the pH value, total plate count and sensory quality of the stored steamed chicken.
Originality/value
There is no report available on the infusion of red cabbage extract on the bio composite edible film materials. The result shows a promising packaging material that can be used as an alternative to plastic packaging.
Details
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The aim of this paper is to explore Tumpeng, a Javanese traditional food that recently became an Indonesian icon for traditional cuisine with an emphasis on the philosophical…
Abstract
Purpose
The aim of this paper is to explore Tumpeng, a Javanese traditional food that recently became an Indonesian icon for traditional cuisine with an emphasis on the philosophical meaning and wisdom behind the food and the tradition.
Design/methodology/approach
The paper describes and explores the history of Tumpeng, explains the meaning of all aspects of Tumpeng, from the shape, colour and the items available. Tumpeng as the symbol of relation of mankind with God, society and environment is also analysed along with its position in the nutrition education progress in Indonesia. Future perspectives of Tumpeng are also given in the paper.
Findings
Tumpeng is an integral part of traditional ceremony in Java in every stage of human life. The shape, colour and items themselves are a symbol of the relation to God, prosperity and guidance for Javanese people in their daily lives. Tumpeng has been used for nutritional educational purposes in Indonesia due to its popularity. Moreover, the utilisation of Tumpeng has been spread to all over Indonesia and the popularity is increasing. Nevertheless, the existence is shifting to a merely economic purpose. The meaning and wisdom behind Tumpeng are slowly being eroded.
Originality/value
This paper gives a description and explanation about a traditional Javanese food – Tumpeng – regarding the history, meaning and its future perspective.
Ignasius Radix A., Vellingiri Vadivel, Donatus Nohr and Hans Konrad Biesalski
The purpose of this paper is to investigate the contribution of each food group from the typical Indonesian diet to the daily intake of micronutrients and to the micronutrient…
Abstract
Purpose
The purpose of this paper is to investigate the contribution of each food group from the typical Indonesian diet to the daily intake of micronutrients and to the micronutrient deficiency status of different age groups of the Indonesian population, and also to formulate a healthier diet using linear programming.
Design/methodology/approach
Data on typical Indonesian diet, food items and serving sizes were obtained from the Indonesian Socio Economic Survey. Each food item of the diet and its serving size were noted and their iron (mg.day−1), zinc (mg.day−1) and vitamin A (Retinol Equivalent, RE.day−1) contribution were calculated. Adequacy of typical diet was determined in comparison to RDA. Linear programming calculations were performed using POM‐QM for windows version 3.
Findings
The highest iron and zinc contributor in each age group was white rice and for vitamin A was the chicken and meat group. Iron deficiency in young adults was 38 per cent, children (26 per cent) and adult group (11 per cent). Zinc deficiency in young adult was 64 per cent children (60 per cent) and adult groups (45 per cent). Vitamin A deficiency in children was 57 per cent, adult (29 per cent) and young adult group (16 per cent). Linear programming can be used to formulate balanced diet.
Research limitations/implications
Varieties of foods used to formulate the balanced diet in this paper were limited. For future research, more detailed formulation can be proposed.
Practical implications
The paper shows that Indonesians needs to consume more vegetables to achieve the micronutrient requirement.
Originality/value
The recommended dietary formulation can improve the micronutrient deficiency status among different age groups in Indonesia and the approach of the research can be implemented in other countries.
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Ignasius Radix A.P. Jati, Donatus Nohr and Hans Konrad Biesalski
The paper aims to investigate the iron, zinc, carotenoid, vitamin E, anthocyanin, and phenolic contents, antioxidant activity and the effect of the boiling of rice on such…
Abstract
Purpose
The paper aims to investigate the iron, zinc, carotenoid, vitamin E, anthocyanin, and phenolic contents, antioxidant activity and the effect of the boiling of rice on such parameters.
Design/methodology/approach
Iron and zinc content were investigated using atomic absorption spectrometry. Meanwhile, simultaneous extraction and detection methods using high performance liquid chromatography were applied for carotenoids, tocopherol, and tocotrienol analyses. For anthocyanin and phenolic determination, pH differential method and Folin Ciocalteu method were used, respectively. Antioxidant activity of samples was examined using ferric reducing antioxidant power (FRAP) and superoxide radical scavenging methods.
Findings
The n790 cultivar has a higher iron, zinc γ tocopherol (1,869.64 mg/kg), α tocopherol (1,883.97 mg/kg), anthocyanin (205.54 mg cyanidin 3 glucoside equivalent/100 g dry matter), and phenolic (728.9 mg catechin equivalent/100 g dry matter) contents. Jowo cultivar has higher lutein (1,314.21 mg/kg), α carotene (823.29 mg/kg), and β carotene (71.73 mg/kg) contents. Meanwhile, γ tocotrienol is the most abundant tocotrienol found in all samples. N790 cultivar had the highest antioxidative potential in FRAP, and superoxide radical methods. Boiling did not significantly affect the zinc content, however, different response was found in carotenoid, tocopherol, and tocotrienol content. Moreover, boiling decreased the antioxidant activity of extract.
Practical implications
Black- and red-colored rice could substitute white rice in Indonesian diet to achieve better nutrient intake.
Originality/value
Providing information on nutrient and bioactive compound of Indonesian underutilized colored rice can help to change the dietary habit and to alleviate nutrient deficiency in Indonesia.
Details
Keywords
Budhi Setiawan, Sandeep Kumar Thamtam, Ignasius Radix AP Jati, Ratna Chrismiari Purwestri, Donatus Nohr and Hans Konrad Biesalski
The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC)…
Abstract
Purpose
The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration.
Design/methodology/approach
Fermentation was performed in the solid-state using soybean (Glycine max) inoculated with Rhizopus oligosporus. The acceptability of tempeh was evaluated by administering a questionnaire. The TPC of uncooked and stir-fried tempeh was examined using Folin-Ciocalteu’s method, and PA was analyzed by high-performance liquid chromatography. AO activities were measured by the thiobarbituric acid reactive substance (TBARS) and ferric ion reducing/antioxidant power methods. The stir-fried tempeh was more acceptable than other preparations to the panelists.
Findings
In comparison with the uncooked tempeh, stir-fried tempeh showed higher fat composition, in addition to decreased levels of minerals, PA and TBARS.
Originality/value
Soy foods are an important source of protein. However, conventional cooking methods could change the chemical properties in soy foods. To avoid additional oil that adds calories, consumers might opt for other cooking methods, such as steaming.