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Articles by Neswati
Total Records ( 2 ) for Neswati
  Neswati , Fauzan Azima and Ropanti
  Broccoli is sufficiently potential to be developed as an additive in the food manufactures. In addition to provide the color to foods, it also contains antioxidant compounds that can improve the functional properties of ice cream. The purpose of this study is to determine the addition of the best broccoli that can produce ice cream with the best quality, having the functional properties and organoleptic preferred. In this study, the addition of broccoli is at the rate of 5, 10, 15, 20, 25 and 30%. The results showed that the addition of broccoli on the quality of the ice cream had no effect on levels of fat, the amount of protein and sugar, but the effect was on the overrun, the total solids, the melting time, the antioxidant activity and the levels of fiber and vitamin C. The ice cream with the addition of 20% broccoli is the best product because it has 80% of color value, 75% of aroma, 75% of taste, 75% of texture, 30.16% of overrun, 56.99% of total solids, 10 min 51 sec of melting time, 9.79% of protein, 15.20% of sugar, 8.83% of fat, 37.25% of antioxidant activity, 17.11 mg/100 g of vitamin C, 1.13% of fiber content, 4.13 mg/L of chlorophyll and 1.05 mg/100 g of beta carotene.
  Tuty Anggraini , Neswati and Alfi Asben
  Background and Objectives: This study is the first to explain in detail the process to extract gambir from Uncaria gambir. The aim of this study was to identify the process used to produce gambir. The process is called ‘mangampo,’ which yields dried gambir extracts. This unique traditional process can be useful for researchers to understand the conventional processing of natural resources with beneficial compounds. Materials and Methods: The materials used in this research were the leaves and branches of Uncaria gambir. This study conducted a survey of gambir processing methods in Pesisir Selatan and Lima Puluh Kota, the central regions of gambir production in West Sumatra. Results: The results of this study showed that the procedure of ‘mangampo’ consists of harvesting the leaves and branches, steaming until condensed water appears on the leaves and branches, pressing the steamed leaves and branches, collecting the extract, thickening the extract (until a paste forms), forming the gambir paste and drying the paste. Conclusion: In both regions (Pesisir Selatan and Lima Puluh Kota), the same principle of extracting gambir is used and ‘mangampo’ is a unique traditional method to produce gambir.
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