Journal of Functional Food and Nutraceutical

A Healthy Lifestyle and Purchase Intention on Food Claims

Nadya Salsabila Ramadhan — 2024-02-29

Nowadays, consumers are selective in choosing their healthy food. A healthy lifestyle as well as food claims are prominent factors that motivate consumers to purchase healthy food. This study aims to determine and analyze the relationship between a healthy lifestyle on purchase intention on food products with claims. Healthy Promoting Lifestyle-II (HPLP-II) measured for a healthy lifestyle. The data analysis includes descriptive tests, classical assumption tests (normality test, linearity test, and multicollinearity test), and multiple linear regression analysis tests. Based on the test results, 99% of respondents are aware of food products with claims, 93% of respondents often see food products with nutrition claims, 80% of respondents often see dairy products and their preparation as food products with claims, and 96% of respondents choose food products with claim rather than without claims. Scores of indicators of a healthy lifestyle with the maximum score is 5.00 (physical activity 3.85, healthy diet 3.73, quality of sleep 3.59, and non-smoking behavior 4.57 in this study exceeded the minimum scores (≥2.50). Healthy lifestyle, age, income, and education simultaneously affect purchase intention in food products with claims.

Effects of Crude Red Fruit (Pandanus conoideus Lamk.) Oil Concentrations on Physicochemical, Total Carotenoids, and Organoleptic Characteristics of Mayonnaise

Ester Papuany Yantewo — 2024-02-29

Red fruit (Pandanus conoideus) oil (RFO) which provides high antioxidant as well as having unique aromas is potential use as a functional ingredient for functional food product developments, e.g., mayonnaise. The present research aimed to determine the effects of RFO and water concentration on physical and organoleptic properties, and total carotenoids contributed by RFO in mayonnaise formulas. The methods comprised of 4 mayonnaise formulas with RFO:water ratios coded F1 (25:45), F2 (20:50), F3 (15:55), and F4 (10:60); while other ingredients, i.e., egg yolk of 5,5%, starch 5%, CMC 1%, citric acid 1%, acetic acid 4%, sugar7,5%, and mustard 3%. Parameters observed were colour, viscosity, emulsion stability, and organoleptic; moisture and carotenoid content. Results indicated that all formulas were in the ranges of dark reddish orange to orange in colour, had a specific RFO aroma and mildly acid, viscosity (200 – 240 dPoise), the emulsion were stable for between 3-7 days stored at room temperature. Organoleptic scores for all formulas obtained 4.66 – 5.92 (slightly liked to liked) for colour, 4.33 -5.25 (slightly liked to liked) for aroma, 4.14–4.96 (neutral to slightly liked) for taste, 5.51-5.70 (slightly liked to liked) for smoothness and for overall scores were 4.85-5.51 (slightly liked to liked). The best formula was F2 obtained from composition of RFO:water 20:50, with color pale reddish-orange, viscosity of 205 d.Poise, stable for 8 days, 57.75% (w/w) for moisture, and total carotenoids 2.550 ppm

The Substitution of Different Concentration of Okara Flour in Brownies Formulation Added of Flaxseed (Linum usitatissimum) as Low-Gluten Healthy Food

Immas Walgiyanti — 2024-02-29

A tofu factory produces relatively 500 kg of pulp which which have not been widely used. Therefore, this research was conducted with the aim of utilizing the remaining processed waste in the form of dregs from the harmonious processing of tofu which is quite abundant in Bandungan District, Semarang Regency. Tofu/okara waste contains various nutrients such as minerals, calcium, potassium, iron, antioxidants, and isoflavones. Substitution of okara flour mixed with flaxseed, which is a grain that contains biologically active nutrients, including omega-3, fatty acids, dietary fiber, and protein, will produce a food product in the form of low-gluten and high-fiber brownies. Consumer acceptance of color, unpleasant fragrance, soybean fragrance, sweet taste, texture, and preference was measured using an experimental research method using a RAL method with four treatments to get the best formulation. Determination of the best formulation was carried out by organoleptic test on 20 panelists and analyzed by a One-way ANOVA test followed by a DMRT test. The results of the scoring test showed that variations in wheat flour formulations and okara flour substitution had a significant effect (p<0.05) on the organoleptic value aspect. Brownies F2 (1:2) is the best formulation with the highest average value (4.75), which contains 12% wet gluten, 4.3% dry gluten, 0.07% protein, and 47.46% fiber. The product brownies with okara flour substitution and additional flaxseed can be an alternative for healthy food that is lower in gluten and high in fiber and can be developed into souvenirs typical of Bandungan.

Chemical Properties and Total Plate Count of Dodol Packaged in Active Packing with the Addition of Klutuk Banana Leaf (Musa balbsiana Colla) Extract

Safinta Nurindra Rahmadhia — 2024-02-29

Active packaging is packaging designed to extend shelf-life or to maintain or improve the quality of packaged food. The concept of active packaging is to add certain components to the packaged food system or the surrounding environment. Dodol is a perishable food because it has a high-water content. The deterioration typically manifests as the presence of microbial growth and rancidity on the dodol. To increase the shelf life and quality of dodol is by wrapping it with active packaging. This study aimed to determine the effect of using active packaging on the chemical properties (water content, peroxide number, and antioxidant activity) and total plate count (TPC) of dodol. Active packaging made from cassava starch with the addition of klutuk banana leaf extract (KBLE) of the wulung variety as a source of antioxidant compounds is made by casting method. This research was conducted in two variables, namely the Wulung variation of KBLE concentration (0% and 20% w/v) and storage time (0; 5; 10; 15; 20; 25; and 30 days). The results of this study indicate that the active packaging (F2) applied to dodol has a significant effect (p<0.05) on the water content, peroxide value, antioxidant activity, and TPC values of dodol. Dodol packaged using active packaging after 30 days had lower water content, peroxide value, and TPC values than dodol packaged without KBLE. In addition, the value of antioxidant activity in dodol and active KBLE packaging obtained higher values (37.5% on days 30th) than packaging that was not given KBLE.

Chemical Characteristics of Kepok Banana Bud (Musa Paradisiaca Linn.) Flakes with Variations of Mocaf Flour

Aprilia Fitriani — 2024-02-21

Flakes are food products that have the shape of thin sheets, brownish yellow in color with a practical presentation. Flakes are easy to process and generally consumed for breakfast. Flakes that are rich in dietary fiber and protein can serve as a source of energy while also offering functional advantages. The objective of this study is to generate flakes with elevated levels of dietary fiber and protein by utilizing mocaf and yellow kepok banana bud flour. The use of mocaf flour in the manufacture of flakes intends to improve the fiber content, while the use of yellow kepok banana bud (YKBB) flour aims to boost the protein level. This research was conducted to determine the chemical characteristics of flakes with variations of mocaf flour and KBF. The chemical characteristics include moisture, ash, crude fiber, total protein, lipid, and carbohydrate content. This study used a completely randomised design (CRD) with 2 replications with a ratio of wheat flour, mocaf flour, and YKBB flour as much as the control (20g:0g:0g), F1 (10g:10g:0g), F2 (10g:2.5g:7.5g), F3 (10g:5g:5g) and F4 (10g:7.5g:2.5g). The results showed that the moisture content was 2.43–3.19% w.b., the ash content was 2.55–11.72% d.b., the crude fiber content was 2.17–8.40% d.b., the total protein content was 4.34–7.85% d.b., lipid content 2.46–3.17% d.b., and carbohydrate content was 76.91–87.98% d.b.