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"Contents :Chemistry of pulses -- Functional and physicochemical properties of pulse proteins -- Functional and physicochemical properties of pulse starch -- Functional and physiochemical properties of legume fibers -- Functional and physicochemical properties of Non-starch polysaccharides -- Postharvest technology for pulses -- Pulse Milling technologies -- Emerging technologies for pulse processing -- Pulse based food products -- Novel food and industrial applications of pulse fractions -- By-product utilization -- Nutritional value of whole pulse and pulse fractions -- Role of pulses in nutraceuticals -- Quality standards and evaluation of pulses -- Global pulse industry : State of production, consumption & trade : Marketing challenges and opportunities."

"Umbi porang (Amorphophallus muelleri Blume) mengandung senyawa glukomanan yang berpotensi sebagai bahan pangan fungsional penunjang terapi pada penyakit diabetes melitus tipe 2 (T2DM). Namun, masih diperlukannya optimasi proses dalam pembuatan tepung porang untuk meningkatkan kualitas tepung yang lebih baik. Penelitian ini bertujuan untuk meningkatkan kualitas tepung porang yang memenuhi standar eksport beberapa negara sebagai bahan pangan fungsional. Pembuatan tepung porang dilakukan dengan terlebih dahulu melakukan uji pendahulan untuk melihat pengaruh variasi perbandingan pelarut, waktu perendaman dan pemanasan. Kemudian dari hasil uji pendahuluan diperoleh hasil bahwa rentang waktu perendaman adalah 1-3 jam, perbandingan pelarut menggunakan penambahan volume etanol sedangkan NaCl dan NaHSO3 dibuat tetap, dan variasi pemanasan tidak dilakukan karena menyebabkan kerusakan produk. Hasil dari penelitian ini diperoleh kondisi optimum untuk meningkatkan kualitas tepung porang adalah pada perendaman secara simultan dengan perbandingan Etanol 50%: NaCl 8%: NaHSO3 2% (4:2:2) selama 2 jam. Pada kondisi optimum tersebut dapat meningkatkan kadar glukomanan dari 59,53 ± 0,02% menjadi 85,55 ± 0,01%, meningkatakn nilai derajat putih dari 74,68 ± 0,31 menjadi 85,45 ± 0,50 dan menurunkan kadar kalsium oksalat dari 17,44 ± 0,57 mg/100g menjadi 2,34 ± 0,31 mg/100g. Hasil evaluasi tepung porang yang dibuat pada kondisi optimum telah memenuhi syarat kualitas standar SNI 7939:2020 (Indonesia), Committee on Food Chemicals Codex, CAS: 37220-17-0 (Amerika), Commission Directive 2001/30/EC: E 425(ii) (Eropa), dan standar NY/T 494-2002 (China). Aktivitas antioksidan dengan metode DPPH pada tepung porang hasil optimasi (IC50 = 35,14 ± 0,43 μg/mL) lebih kuat dibanding tepung porang sebelum optimasi (IC50 = 61,29 ± 0,14 μg/mL). Aktivitas penghambatan enzim α-glukosidase tepung porang hasil optimasi (IC50 = 60,57 ± 0,72 μg/mL) lebih kuat dibanding tepung poran sebelum optimasi (IC50 = 77,89 ± 0,87 μg/mL). Bedasarkan hasil tersebut metode perendaman secara simultan dengan perbandingan Etanol 50%: NaCl 8%: NaHSO3 2% (4:2:2) selama 2 jam dapat meningkatkan kualitas tepung porang dan dapat digunakan sebagai bahan pangan fungsional.

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Porang tubers (Amorphophallus muelleri Blume) contain glucomannan which has the potential to be a functional food to support therapy in type 2 diabetes mellitus (T2DM). However, an optimization process is still needed in making porang flour to improve the quality of the flour. This research aims to improve the quality of porang flour which meets export standards in several countries as a functional food. The making of porang flour was done by carrying out preliminary tests to see the effect of variations in solvent ratio, soaking time, and heating. From the preliminary test, it was found that the immersion time range was 1-3 hours, additional volume of ethanol was used in solvent ratio while NaCl and NaHSO3 were kept constant, and heating variations were not carried out since they caused product damage. The results of this research showed that soaking the flour with a ratio 50% of Ethanol: 8% of NaCl: 2% of NaHSO3 (4:2:2) for 2 hours simultaneously as the optimum condition to improve the quality of the flour. This optimum conditions, increase the glucomannan content from 59.53 ± 0.02% to 85.55 ± 0.01%, increase the white degree value from 74.68 ± 0.31 to 85.45 ± 0.50, and reduce the calcium oxalate from 17.44 ± 0.57 mg/100g to 2.34 ± 0.31 mg/100g. The evaluation results of porang flour made under optimum conditions have passed the standard quality requirements of SNI 7939:2020 (Indonesia), Committee on Food Chemicals Codex, CAS: 37220-17-0 (America), Commission Directive 2001/30/EC: E 425(ii) (Europe), and NY/T 494-2002 (China). The antioxidant activity using the DPPH method in optimized porang flour (IC50 = 35.14 ± 0.43 μg/mL) is stronger than porang flour before optimization (IC50 = 61.29 ± 0.14 μg/mL). The α-glucosidase enzyme inhibitory activity of optimized porang flour (IC50 = 60.57 ± 0.72 μg/mL) is stronger than porang flour before optimization (IC50 = 77.89 ± 0.87 μg/mL). Based on these results, the simultaneous soaking method with a ratio of 50% of Ethanol: 8% of NaCl: 2% of NaHSO3 (4:2:2) for 2 hours can improve the quality of porang flour and can be used as a functional food."

"Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes."

"The aim and scope of this book is to highlight the sources, isolation, characterization and applications of bioactive compounds from the marine environment and to discuss how marine bioactive compounds represent a major market application in food and other industries. It discusses sustainable marine resources of macroalgal origin and gives examples of bioactive compounds isolated from these and other resources, including marine by-product and fisheries waste streams. In addition, it looks at the importance of correct taxonomic characterization."

"Buku yang berjudul "Handbook of fermented functional foods" ini merupakan sebuah buku panduan mengenai makanan beserta nutrisinya. "

"ABSTRAKSerat pangan memiliki peran signifikan dalam pencegahan berbagai penyakit degeneratif namun rata-rata asupan serat masyarakat Indonesia masih tergolong rendah. Asupan serat dapat ditingkatkan dengan mengonsumsi pangan fungsional. Tujuan penelitian ini adalah membuat formulasi minuman dari sumber daya lokal berupa daun mengkudu dan daun cincau hijau sebagai sumber serat. Hasil penelitian menunjukkan bahwa minuman dengan kadar serat tertinggi yaitu minuman dengan komposisi 10% ekstrak daun mengkudu dan 90% ekstrak daun cincau hijau. Adapun hasil uji hedonik kepada 30 panelis secara umum menunjukkan bahwa minuman yang paling banyak disukai panelis yaitu minuman dengan komposisi 10% ekstrak daun mengkudu dan 90% ekstrak daun cincau hijau dengan konsentrasi ekstrak 15%.

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ABSTRACTDietary fibre has a significant role in preventing degenerative disease but the average intake of dietary fibre in Indonesia?s society still lack. Fibre intake can be increased by consuming functional food. The purpose of this research is to formulate some drink from the local resources like noni leaves and green jelly leaves. The result of this research indicate that drink formulation with most rich of fibre is contain 10% of noni leaf?s extract and 90% of green jelly leaf?s extract. Based on hedonik test to 30 panelist generally show that most panelist chose drink with 10% noni leaf?s extract and 90% green jelly leaf?s extract with 15% concentrate. "