Lilik Eka Radiati

Physico Chemical Properties of Whey Protein and Gelatine Biopolymer Using Tea Leaf Extract as Crosslink Materials

The purpose of this research was to extract tea leaf phenols using Microwave Assisted Extraction (MAE) method at 3 levels of microwave power (high, medium high and medium) and investigated the influence of physco chemical properties of whey protein and gelatine biopolymer using tea leaf extract as crosslink materials at different concentration (5%, 10% and 15% (v/v)). MAE method gave significantly effect on phenolic content. High level power of MAE gave higher phenolic content of tea leaves extracts. Tea leaves extracts as crosslinked agent of biopolymer gave highly significant effect on the stability of the emulsion, the emulsion activity and foaming power. SDS-PAGE protein profile showed increase molecular weight with the addition of tea leaf extract, it can be presumed presence crosslinked both on whey protein or gelatine. key words: Tea leaf extract, crosslink materials, protein whey, gelatine, physico chemical.

Physichochemical Properties of Kefir Drink Using Modified Porang Flour (Amorphophallus oncophyllus) During Storage Period

The purpose of this research was to compare physicochemical characteristics of goat milk kefir drink produced by using porang flour and modified porang flour throughout 21 days storage period. Goat milk kefir drink weretaken at 1, 7, 15 and 21 day of storage period, analysed for microstructure, particle size and ethanol content. Analyses of microstructure using confocal laser scaning microscopy (CLSM), particle size using particle size analyser,ethanol content usinggas chromatography (GC).There were significant differences considering the microstructure, particle size and ethanol content of goat milk kefir drink using modified porang flour during storage period.Lower ethanol content was observed in goat milk kefir drink with porang flour and modified porang flour as compared to control sample (no porang flour added) addition, lower ethanol in sample resulted from lower metabolism activity of microbial under lower water activity condition effect of glucomannan in porang flour. Goat milk kefir drink with modified porang flour addition produced lower particle diameter than control and porang flour treatment, it may due to the disruption of milk protein aggregate by modified porang flour. Confocal microscopy showed at modified porang flour treatment shows more homogenous protein milk aggregate.It can be concluded that modified porang flour produced lower ethanol content and particle diameter of goat milk kefir drink and more homogenous protein milk aggregate. Current Research in Nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 288-299 CONTACT Abdul Manab manabub2@yahoo.com Post Graduate Program, Animal Husbandry Faculty, Brawijaya University, Malang, East Java, 65145, Indonesia.

The Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids

The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P 0 (control), P 1 (5% addition of boiled of bay leaf liquid), P 2 (10% addition of boiled of bay leaf liquid), P 3 (15% addition of boiled of bay leaf liquid), P 4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.