Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge
This study investigated the effects of autoclaving-time treatment (0, 3, 5, and 7 minutes) on the physicochemical and antioxidant properties of Indonesian instant cassava porridge or rowe luwa. The shelf-life prediction of rowe luwa porridge also was determined. The rowe luwa porridge contained nutr...
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| Format: | Article |
| Language: | English English |
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United Arab Emirates University
2023
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| Online Access: | http://umpir.ump.edu.my/id/eprint/38681/ http://umpir.ump.edu.my/id/eprint/38681/1/Effect%20of%20autoclaving-time%20treatment%20on%20physicochemical%2C%20antioxidant.pdf http://umpir.ump.edu.my/id/eprint/38681/2/Effect%20of%20autoclaving-time%20treatment%20on%20physicochemical%2C%20antioxidant%20properties%20and%20shelf-life%20prediction%20of%20Indonesian%20instant%20cassava%20leaves%20porridge_ABS.docx |
| _version_ | 1848825570610118656 |
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| author | Iwansyah, Ade Chandra Desnilasari, Dewi Sholichah, Enny Agustina, Wawan Hazrulrizawati, Abd Hamid |
| author_facet | Iwansyah, Ade Chandra Desnilasari, Dewi Sholichah, Enny Agustina, Wawan Hazrulrizawati, Abd Hamid |
| author_sort | Iwansyah, Ade Chandra |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | This study investigated the effects of autoclaving-time treatment (0, 3, 5, and 7 minutes) on the physicochemical and antioxidant properties of Indonesian instant cassava porridge or rowe luwa. The shelf-life prediction of rowe luwa porridge also was determined. The rowe luwa porridge contained nutrition, such as moisture content (4.41%), fat (7.69%), protein (11.77%), carbohydrates (67.15%), energy (384.89 kcal), zinc (2.73 mg/100g), calcium (174.48 mg/100 g), and iron (2.9 mg/100 g). Furthermore, rowe luwa has a complete composition of essential amino acids the body needs. The rehydration time and pH of rowe luwa porridge showed the highest value on autoclaving for 3 minutes (AU3) and decreased with increasing autoclaving time (p < 0.05). The rehydration time was in line with the solubility and WAI values. The rowe luwa porridge with three minutes autoclave time treatment (AU3) also had the highest total phenolic contents (TP) and antioxidant activity (AOA), followed by AU0 > AU5> and AU7 (p < 0.05). Based on the FTIR spectra, the antioxidant of this instant cassava porridge might be linked to phenolic chemicals. The shelf-life prediction of rowe luwa porridge with aluma packaging is 61 days or two months. |
| first_indexed | 2025-11-15T03:31:02Z |
| format | Article |
| id | ump-38681 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T03:31:02Z |
| publishDate | 2023 |
| publisher | United Arab Emirates University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-386812023-10-31T07:49:58Z http://umpir.ump.edu.my/id/eprint/38681/ Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge Iwansyah, Ade Chandra Desnilasari, Dewi Sholichah, Enny Agustina, Wawan Hazrulrizawati, Abd Hamid HD28 Management. Industrial Management Q Science (General) T Technology (General) This study investigated the effects of autoclaving-time treatment (0, 3, 5, and 7 minutes) on the physicochemical and antioxidant properties of Indonesian instant cassava porridge or rowe luwa. The shelf-life prediction of rowe luwa porridge also was determined. The rowe luwa porridge contained nutrition, such as moisture content (4.41%), fat (7.69%), protein (11.77%), carbohydrates (67.15%), energy (384.89 kcal), zinc (2.73 mg/100g), calcium (174.48 mg/100 g), and iron (2.9 mg/100 g). Furthermore, rowe luwa has a complete composition of essential amino acids the body needs. The rehydration time and pH of rowe luwa porridge showed the highest value on autoclaving for 3 minutes (AU3) and decreased with increasing autoclaving time (p < 0.05). The rehydration time was in line with the solubility and WAI values. The rowe luwa porridge with three minutes autoclave time treatment (AU3) also had the highest total phenolic contents (TP) and antioxidant activity (AOA), followed by AU0 > AU5> and AU7 (p < 0.05). Based on the FTIR spectra, the antioxidant of this instant cassava porridge might be linked to phenolic chemicals. The shelf-life prediction of rowe luwa porridge with aluma packaging is 61 days or two months. United Arab Emirates University 2023 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/38681/1/Effect%20of%20autoclaving-time%20treatment%20on%20physicochemical%2C%20antioxidant.pdf pdf en http://umpir.ump.edu.my/id/eprint/38681/2/Effect%20of%20autoclaving-time%20treatment%20on%20physicochemical%2C%20antioxidant%20properties%20and%20shelf-life%20prediction%20of%20Indonesian%20instant%20cassava%20leaves%20porridge_ABS.docx Iwansyah, Ade Chandra and Desnilasari, Dewi and Sholichah, Enny and Agustina, Wawan and Hazrulrizawati, Abd Hamid (2023) Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge. Emirates Journal of Food and Agriculture, 35 (2). pp. 145-152. ISSN 2079-052X. (Published) https://doi.org/10.9755/ejfa.2023.v35.i2.3000 https://doi.org/10.9755/ejfa.2023.v35.i2.3000 |
| spellingShingle | HD28 Management. Industrial Management Q Science (General) T Technology (General) Iwansyah, Ade Chandra Desnilasari, Dewi Sholichah, Enny Agustina, Wawan Hazrulrizawati, Abd Hamid Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge |
| title | Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge |
| title_full | Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge |
| title_fullStr | Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge |
| title_full_unstemmed | Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge |
| title_short | Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge |
| title_sort | effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of indonesian instant cassava leaves porridge |
| topic | HD28 Management. Industrial Management Q Science (General) T Technology (General) |
| url | http://umpir.ump.edu.my/id/eprint/38681/ http://umpir.ump.edu.my/id/eprint/38681/ http://umpir.ump.edu.my/id/eprint/38681/ http://umpir.ump.edu.my/id/eprint/38681/1/Effect%20of%20autoclaving-time%20treatment%20on%20physicochemical%2C%20antioxidant.pdf http://umpir.ump.edu.my/id/eprint/38681/2/Effect%20of%20autoclaving-time%20treatment%20on%20physicochemical%2C%20antioxidant%20properties%20and%20shelf-life%20prediction%20of%20Indonesian%20instant%20cassava%20leaves%20porridge_ABS.docx |