EFFECT OF THERMOSONICATION ON FERRIC REDUCING ANTIOXIDANT POWER AND THE COLOR OF BERAS KENCUR DRINK

Authors

  • Serly Safitri Universitas Pembangunan Nasional "Veteran" Jawa Timur
  • Sri Winarti Universitas Pembangunan Nasional "Veteran" Jawa Timur
  • Luqman Agung Wicaksono Universitas Pembangunan Nasional “Veteran” Jawa Timur
  • Anugerah Dany Priyanto Universitas Pembangunan Nasional “Veteran” Jawa Timur
  • Wildan Naufal Esfandiar Universitas Pembangunan Nasional “Veteran” Jawa Timur
  • Almira Dinar Dhiny Universitas Pembangunan Nasional “Veteran” Jawa Timur

DOI:

https://doi.org/10.21776/ub.jpa.2022.010.04.4

Keywords:

Antioxidant, Beras kencur drink, Color, Thermosonication

Abstract

Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras kencur drink. This research aimed to evaluate antioxidant activity and the color of beras kencur drink thermosonication with compared to the control untreated and pasteurization treatment. The thermosonication treatment used a probe at a frequency of 22 kHz, while conventional pasteurization conditions were 100oC for 2 min. This study employed a Completely randomised design (CRD) with two factorials; temperatures of thermosonication (30, 45 and 60 oC) and times of thermosonication (5, 10, 15 min). The data were analyzed by ANOVA followed by DMRT with p-value greater than 0.05. The results showed that the effects of thermosonication on antioxidant activities and the color of beras kencur drink were more retention than the pasteurization treatment. The value antioxidant activity of beras kencur drink treated with thermosonication ranged from 1164.80 – 1323.86 mgAA/L, and the color values ranged from 58.16 – 62.58 for lightness (L*), 0.42 – 1.30 for redness (a*), 20.70 – 22.53 for yellowness (b*) and 0.50 – 5.29 for total color difference.

References

Aadil, R. M., Zeng, X. A., Han, Z., & Sun, D. W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141(3), 3201–3206. https://doi.org/10.1016/j.foodchem.2013.06.008

Abid, M., Jabbar, S., Hu, B., Hashim, M. M., Wu, T., Lei, S., Khan, M. A., & Zeng, X. (2014). Thermosonication as a potential quality enhancement technique of apple juice. Ultrasonics Sonochemistry, 21(3), 984–990. https://doi.org/10.1016/j.ultsonch.2013.12.003

Akbar, R., & Murtini, E. S. (2018). Optimasi Suhu Dan Waktu Pemanasan Terhadap Profil Warna Minuman Sari Tebu. Jurnal Pangan Dan Agroindustri, 6(3), 48–57. https://doi.org/10.21776/ub.jpa.2018.006.03.6

Bermúdez-Aguirre, D., & Barbosa-Cánovas, G. V. (2012). Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments. Journal of Food Engineering, 108(3), 383–392. https://doi.org/10.1016/j.jfoodeng.2011.06.038

Cansino, N. C., Carrera, G. P., Rojas, Q. Z., Olivares, L. D., García, E. A., & Ramírez, E. (2013). Ultrasound Processing on Green Cactus Pear (Opuntia ficus Indica) Juice: Physical, Microbiological and Antioxidant Properties. 4(9), 1–6. https://doi.org/10.4172/2157-7110.1000267

Cullen, P. J., Tiwari, B. K., Valdramidis, V. P. (2012). Novel Thermal and Non-Thermal Technologies for Fluid Food. Academic Press is an imprint of Elsevier. https://doi.org/https://doi.org/10.1016/B978-0-12-381470-8.00001-3

Dolas, R., Saravanan, C., & Kaur, B. P. (2019). Emergence and era of ultrasonic’s in fruit juice preservation: A review. Ultrasonics Sonochemistry, 58, 1–13. https://doi.org/10.1016/j.ultsonch.2019.05.026

Esfandiar, W. N., Yulistiani, R., Dany P., A., Agung W., L., Safitri, S., & D. D., A. (2022). Microbiological and Sensory Profile of Collagen Supplied Milk with Pretreatment and Pulsed Electric Field Pasteurization Process. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 6(2), 73–78. https://doi.org/10.29165/ajarcde.v6i2.103.

Jabbar, S., Abid, M., Hu, B., Hashim, M. M., Lei, S., Wu, T., & Zeng, X. (2015). Exploring the potential of thermosonication in carrot juice processing. Journal of Food Science and Technology, 52(11), 7002–7013. https://doi.org/10.1007/s13197-015-1847-7.

Jasmi, N., Mansor, N., Lim, E. J., Yusof, N. L., Hajar-Azhari, S., & Rahim, M. H. A. (2020). The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants. Food Science and Technology (Brazil), 40(3), 551–556. https://doi.org/10.1590/fst.12619.

Kiptiyah, S. Y., Harmayani, E., & Santoso, U. (2017). Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process. Indonesian Food and Nutrition Progress, 14(2), 91–100. https://doi.org/10.22146/ifnp.29725.

Latifah, N. J. (2014). Uji Aktivitas Jamu Gendong Beras Kencur (Oryza Sativa L.; Kaempferia Galanga L.) sebagai Antidiabetes pada Tikus Putih Jantan Galur Wistar yang Diinduksi Streptozotocin. Jurnal Mahasiswa Farmasi Fakultas Kedokteran UNTAN, 1(1), 1–14.

Manzoor, M. F., Siddique, R., Hussain, A., Ahmad, N., Rehman, A., Siddeeg, A., Alfarga, A., Alshammari, G. M., & Yahya, M. A. (2021). Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. Ultrasonics Sonochemistry, 78, 1–9. https://doi.org/10.1016/j.ultsonch.2021.105705.

Raharjo, D., & Haryoto. (2019). Antioxidant Activity of Mangrove Sonneratia caseolaris L using the FRAP Method. International Summit on Science Technology and Humanity, 623–629.

Saeeduddin, M., Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Awad, F. N., Hu, B., Lei, S., & Zeng, X. (2015). Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. Lwt, 64(1), 452–458. https://doi.org/10.1016/j.lwt.2015.05.005.

Suwarno, L. H., Suseno, T. I. P., & Kuswardani, I. (2022). Pengaruh Jenis Kemasan dan Kondisi Penyimpanan terhadap Aktivitas Antioksidan, Sifat Fisikokimia, Mikobiologis, dan Organoleptik Minuman Beras Kencur dari Beras Putih Varietas Jasmine. Jurnal Teknologi Pangan Dan Gizi, 21(1), 63–73. https://doi.org/10.33508/jtpg.v21i1.3771.

Downloads

Published

05-12-2022

Issue

Vol. 10 No. 4 (2022): JPA

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms:

  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).