Oslida Martony’s research while affiliated with Politeknik Kesehatan Kemenkes Semarang and other places

Oxalate acid is one of the most common antinutrients found in many agricultural materials. Anti-nutritional factors are compounds capable of causing a reduction in the utilisation of nutrients when consumed as foods. Limitations in the use of food and feed occur due to the presence of these endogenous substances. This study investigates the effect of soaking in sodium chloride (NaCl) and boiling treatments on oxalate content in taro grown in North Sumatra. The results showed that all treatments had no significant effect on yield value. The soaking at 5% NaCl and boiling significantly reduced the oxalate acid content in direct relation to the longer soaking period and boiling time, respectively. The study found that boiling treatment for 5 min gave the best result in oxalate acid reduction, with 96.63% remaining at 42.42 mg/100 g compared to the fresh sample (1272.56 mg/100 g). Among all treated samples, only samples boiled for 5 min were considered safe to consume based on their toxicity level, which was below 50 mg/100 g but still not recommended since the value was above 25 mg/100 g. Further treatments need to be considered to lower the amount to below its safe level. All treatments showed no significant difference in colour property, which indicated that the treatments did not affect the sample characteristics, but the total starch content of the soaked sample was significantly reduced due to starch diffusion in water.

Chocolate is a popular confectionery worldwide and thus, there is a need to improve the nutritional quality of chocolates. Broccoli leaves which are normally disposed as wastes were turned into the fillings of chocolates to enhance the quality of chocolates. This research aimed to propose the best formulation of chocolate incorporated with broccoli leaves jellies. Six formulations of broccoli leaves jellies (F1: 1.25%, F2: 5.00%, F3: 8.75%, F4: 12.50%, F5: 16.25% and F6: 20.00%) were incorporated into chocolates of fixed formulation. F2, with 5.00% of broccoli leaves was chosen as the best formulation on the basis of sensory evaluation and physiochemical tests which included water activity (aw) and hardness tests. Subsequently, F2 was compared with the control from the aspects of proximate compositions, melting properties and antioxidant capacity. F2 recorded higher proximate compositions, except for moisture and crude fat content than the control. Higher melting properties, total phenolic and flavonoid contents together with a lower half maximal effective concentration (EC50) were seen in F2 as compared to the control. Thus, the upcycling of broccoli leaves as food ingredients is a feasible one as proven in this study. Overall, we can also expect the valorization of broccoli leaves in the development of other functional food products.

Sabah is the main seaweed producer in Malaysia especially red seaweeds which are commercially cultivated for the production of food gum known as carrageenan. Seaweeds are also high in phytochemical such as antioxidant compounds. Three seaweeds species from the Semporna Seawater, Sabah, namely Kappaphycus alvarezii, Caulerpa lentillifera and Sargassum polycystum were chosen for this study for the analysis of their antioxidant activities. K. alvarezii species is commercially cultivated whereas the other two (C. lentillifera and S. polycystum) are wild species. All seaweeds species underwent drying process in a cabinet dryer prior to the analyses. Six types of solvents which were water, ethanol, methanol, chloroform, ethyl acetate and hexane were used for the extraction process. Every concentrated, extracted solutions were then measured for their antioxidant activities based on total phenolic content (TPC), diphenylpicrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP) and β-carotene bleaching assay. Results showed that TPC of S. polycystum was significantly higher (p<0.05) than K. alvarezii but not significantly different (P>0.05) from C. lentillifera. Even though the extraction yield of water was the highest, but the greatest antioxidant activity values were seen in methanolic extraction in comparison to the other solvents in TPC, DPPH and FRAP. This indicated that most of the antioxidant compounds in all the three seaweed samples are polar. However, high antioxidant activity in terms of β-carotene bleaching assay were seen in other solvent extractions, which were chloroform, hexane and ethyl acetate. This indicated that seaweed also contain non-polar antioxidant compounds such as β-carotene. Overall, the best extraction method of antioxidant compounds in seaweed samples was using methanol as the extractant.

ABSTRAK Tujuan penelitian saat ini adalah untuk meninjau dan memberikan penilaian yang lebih komprehensif tentang hubungan antara efek anti-diabetes Antosianins pada manusia, apakah dikonsumsi sebagai suplemen makanan, zat purifikasi, campuran flavonoid, atau ekstrak. Dalam ulasan naratif ini, kedelapan belas studi klinis terbaru yang telah diterbitkan selama lima tahun terakhir yang mempelajari efek terapeutik Antosianin dalam diet pada diabetes diuraikan. Hasil penelitian, suplemen Antosianin dapat mengontrol glukosa darah, hemoglobin glikat, dan penanda diabetes lainnya. Selain itu, dosis Antosianin yang lebih besar ditunjukkan memiliki efek yang lebih baik pada pengobatan diabetes. Ada bukti dalam ulasan ini bahwa diet yang kaya Antosianin dapat meningkatkan risiko diabetes, terutama pada orang yang berisiko. Selain itu, penelitian harus berfokus pada berbagai biomarker klinis, kerangka waktu yang ideal untuk intervensi, dan pengaruh Antosianins pada pasien diabetes baik yang terkontrol maupun tidak terkontrol. Simpulann, studi klinis menunjukkan bahwa Antosianin dapat mempengaruhi banyak sasaran yang terkait dengan diabetes mellitus secara bersamaan. Selain itu, penggunaan ACN selama diabetes atau hiperglikemia tampaknya aman dan efektif. ABSTRACT The aim of the current research is to review and provide a more comprehensive assessment of the relationship between the anti-diabetic effects of Anthocyanins in humans, whether consumed as a dietary supplement, purifying agent, flavonoid mixture, or extract. In this narrative review, eighteen recent clinical studies that have been published over the last five years studying the therapeutic effects of Anthocyanins in the diet in diabetes are described. Research results show that anthocyanin supplements can control blood glucose, glycated hemoglobin and other diabetes markers. Additionally, larger doses of Anthocyanins were shown to have better effects on diabetes treatment. There is evidence in this review that diets rich in Anthocyanins may increase the risk of diabetes, especially in people at risk. Additionally, research should focus on various clinical biomarkers, the ideal time frame for intervention, and the effect of Anthocyanins in both controlled and uncontrolled diabetes patients. In conclusion, clinical studies show that Anthocyanins can influence many targets related to diabetes mellitus simultaneously. Additionally, use of ACN during diabetes or hyperglycemia appears to be safe and effective.

The subgrade of fish crackers known as amplang refers to some parts of amplang that do not meet the standard but can still be consumed and sold at a lower price, so it has contributed to the decrease in company profits. This study intends to develop a food seasoning powder created from the subgrade of amplang fish crackers with the addition of red spinach (Amaranthus tricolor L.). Five formulations were developed with amplang powder and red spinach powder in the range of 36.66% to 66.66% and 0% to 30%, respectively. The best formulation is chosen based on sensory evaluation, followed by nutritional analysis and storage stability. Formulation 4 was chosen as the best, which consists of 41.60% subgrade amplang powder with 25% red spinach powder. The proximate analysis showed the F4 contained 6.18% moisture, 0.64% ash, 9.83% crude fat, 12.69% protein, 9.88% crude fibre, 47.27% dietary fibre, 61.46% carbohydrate, and a calorie content of 404.83 kcal/100 g, which significantly increased in ash, protein, and crude fibre contents compared to the control sample. Water activity (AW), colour and microbiological status showed no significant changes (p > 0.05) throughout the eight weeks of storage indicated that sample was stable during storage periods. Therefore, the development of this seasoning powder can be used as an alternative for amplang subgrade to be upgraded with better acceptability and enhance its nutritional value, which is beneficial to the consumer.

Brassica oleracea L. italica, the scientific name for broccoli, is a vegetable that is frequently consumed for its florets, which have a number of health benefits. However, other portions of the plant, including the leaves, are almost always discarded despite being good for human health. The study was carried out with the purpose of investigating how the physicochemical characteristics of powdered broccoli leaves were affected by blanching and various drying techniques applied. Broccoli leaves were first blanched in hot water before being dried, which included sun drying, oven drying, cabinet drying, and vacuum drying. The findings demonstrated that blanching enhanced the powder's physical attributes while maintaining its phenolic and flavonoid contents. Blanching also reduced the breakdown of the chlorophyll content in all drying techniques, although this process made it harder to keep the goods' antioxidant function. In conclusion, vacuum drying method of blanched broccoli leaf powder showed the highest retention of physicochemical properties, phytochemical content, and antioxidant activity.

The concept of Halal is well understood and practiced Muslims. Muslims are restricted to only consuming foods that are certified as Halal. However, today, the consumption of Halal food is no longer regarded only as a religious obligation for Muslims, but is also sought after by non-Muslim society due to the rising health concern as Halal foods are often classified as ones that have high quality from the perspectives of safety and hygiene. The fact that there are already 1.9 billion Muslims in the globe is indisputable proof that the halal food sector is promising for both Muslim and non-Muslim participants in the industry. Many Muslim-minority countries, such as New Zealand, Canada, the United Kingdom (UK), Australia, the United States of America (USA), India, and Argentina are also exporting Halal foods to foreign countries as they believe that this can generate substantial revenue for them. Nevertheless, low awareness of the concept of halal, uncertainties regarding the ingredients used in the products, and misleading information on a product’s packaging are a few of the challenges in the Halal food industry. In order to popularize the concept of Halal to more non-Muslims, the authority, plays a significant role in this scenario by providing public information related to the concept of Halal as well as taking more stern actions in combating the occurrence of Halal food frauds.

This study aims to identify the consumers’ behavior toward sustainable packaging. This study involved 284 students and alumni of the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah. A questionnaire was used to garner the data, covering the participants’ demographic, consumers’ behavior, and meal preferences, as well as their knowledge of the benefit of sustainable packaging and the danger of migration of chemical substances into food from the food packaging. The obtained data were subjected to descriptive analysis. It is found that most of the respondents (71.5 percent) were aware of the benefits of sustainable packaging and the risk of migration of chemical products into food. However, the purchase of sustainably packaged products was only 43.3 percent. The education level and income of the respondents have significantly affected their purchasing behaviour. However, the family size of the respondents does not affect their purchasing behaviour. The low purchase of sustainably packaged products may be caused by numerous factors such as higher cost of sustainably packaged products, lack of information, availability, and awareness of sustainably packaged products.