Potency of Combination of Palm Kernel Meal and Katuk Leaf Powder to Improve the Production Performance of Peranakan Etawa (PE) Goat: Toward a Strategy for Quality Control of Meat Using “CGE” Concept
In conclusion, testosterone levels of PE goat tends to increase after given a combination of palm kernel meal and katuk leaf powder. Therefore, the technique used in this research might direct us to to develop a strategy for quality control of meat product in livestock using a “clean, green, and ethical” (CGE) concept of technology in the future. (Source: Procedia Food Science)
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
The Effects of Acetic Acid Concentration and Extraction Temperature on Physical and Chemical Properties of Pigskin Gelatin
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): M. Sompie , S.E. Surtijono , J.H.W. Pontoh , N.N. Lontaan This research was aimed to study the influence of acetic acid concentration and extraction temperature on physical and chemical properties of pigskin gelatin. The experiment used Completely Randomized Design (CRD) with two factors and three replicates of treatment. The first factor was concentration of acetic acid solution consisted of 3 levels (2, 4 and 6%). The second factor was extraction temperature consisted of 3 levels (50, 55 and 60 oC). The result showed that interaction of acet...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Fungi Level Analysis of Cocoa Beans Based on Fermentation Box Type and Duration
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Retno Utami Hatmi , Mahargono Kobarsih , Nurdeana Cahyaningrum In certain location, it is undeniable that there are qualities variations of fermented cocoa beans depend on processing techniques. In addition, its cocoa bean's production central at Yogyakarta have their specific characteristic own regarding the use of fermentation box (box type). The purpose of this research was to analyze the effects of three types of fermentation box and duration to fungi level of fermented cocoa beans. CRD (completely randomized design) with two factors and th...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Analysis of Livestock Product Consumption Coastal Household in North Minahasa Regency
In conclusion, household income significantly affect the consumption of chicken eggs, chicken meat and pork in North Minahasa regency. (Source: Procedia Food Science)
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Selection of Soybean Genotypes by Seed Size and its Prospects for Industrial Raw Material in Indonesia
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Ayda Krisnawati , M. Muchlish Adie The main utilization of soybean with large seed size in Indonesia is for industrial (tempeh) raw material. The aim of this research was to select soybean genotypes based on seed size and yield. Experiment was conducted at Jambegede Research Station (Malang), from March until June 2014 using 150 soybean genotypes. The selection revealed the existence of variability among genotypes. A simultaneously selection successfully obtained eight genotypes with yield >2.53 t/ha and seed size > 15.8g/100 seeds...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Agronomic Characteristic and Nutrient Content from Several Soybean Promising Lines with High Isoflavones
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): M. Muchlish Adie , Ayda Krisnawati , Didik Harnowo Soybean is a high protein and source of functional food. Ten soybean promising lines were characterized for its agronomic characters and nutrition contents (protein, lipid, and isoflavone) in eight soybean production centers in Indonesia on 2012. Soybean lines of K/IAC100-64-1004-1037, K/IAC100-997-1035, and IAC100/K-60-1092-1141 have total isoflavone 398.50ppm, 396.69ppm, and 394.77ppm, respectively. The seed yield were 2.70 – 2.82 t/ha, protein content from 34.79 – 37.44%, lipid content f...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Inhibition of Spore Germination of Phakopsora Pachyrhizi Using Crude Extracts of Amaranthus Spinosus
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Eriyanto Yusnawan The effectiveness of methanolic and n-hexane crude extracts of Amaranthus spinosus to inhibit the spore germination of Phakopsora pachyrhizi, a causal agent of soybean rust disease was studied. Both methanolic and n-hexane crude extracts inhibited spore germination at concentrations of 0.1% to 5.0%. Methanolic extract of the roots at a concentration of 2.5% inhibited 55% of spore germination, and this result was similar when higher concentration at 5% of methanolic and n-hexane extracts of the flowers was used. The presence of a...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Assessment of Groundnut Varietal Tolerant to Aflatoxin Contamination in Indonesia
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): A.A. Rahmianna , J. Purnomo , E. Yusnawan Aflatoxin is secondary metabolite produced by Aspergillus flavus and A. paraciticus that grow on the seed coat (testa) of groundnut. This toxin is a serious food safety issue throughout the world. The availability of resistant genotype to A. flavus infection and/or aflatoxin contamination urgently needed. The experiment found one genotype had aflatoxin contamination under the safe level (≤ 10 ppb), with <15% of seed number infected by A. flavus. Recently, the biggest peanut industry, where the ...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Effect of Difference Weed Control Methods to Yield of Lowland Rice in the SOBARI
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Merry Antralina , Ida Nur Istina , YuyunYuwariah , Tualar Simarmata Weed competition will reduce rice yield. The research aimed to study the effect of difference weed control methods on rice yield in SOBARI. It has been conducted from October 2013 until February 2014, using Randomized Block design with five treatments (A = manual weeding, B = unweed control, C = herbicide containing Penoxulam + Cyhalofop-butyl, D = Bispyribac sodium, and E = 2, 4 D + Methyl metsulfuron). The results showed that weed control using herbicides containing Bispyriba...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Effects of Storage Conditions on Quality and Shelf-life of Fresh-cut Melon (Cucumis Melo L.) and Papaya (Carica Papaya L.)
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Mohammad Affan Fajar Falah , Meydi Dima Nadine , Ag. Suryandono This research were study physical and chemical changes of fresh-cut melon and papaya on different storage and shelf-life evaluation of products. Fresh-cut melon and papaya was kept at the different storage temperature conditions with observed on physical characteristics of texture and color of their flesh and measured of chemical characteristics on water content, sucrose content, acidity, vitamin C, and total carotene. Physical and chemical changes were observed on fresh-cut melon ...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Early Identification of Salt Tolerant Foxtail Millet (Setaria Italica L. Beauv)
The objective of this study was to identify the salt tolerance level of foxtail millet accessions. Salinity tolerance of 10 foxtail millet accessions was determined by a rapid screening method at 7-days-old seedlings and at 3-weeks-old seedlings. Based on the root length and relative seed germination of the 7 days-old-seedlings, and based on the root growth and plasma membrane integrity of the root tip under salinity at the seedling stage, ICERI-5 and ICERI-6 accessions were identified as tolerant accessions, while ICERI-10 were identified as sensitive accessions. Accessions with tolerance to salinity are valuable genetic ...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato, and Domestic Wheat Flour
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Erliana Ginting , Rahmi Yulifianti Noodle characteristics prepared from both 100% of domestic and imported wheat flour (as a control) and blended with 40% of orange-fleshed sweet potato paste were studied. The domestic wheat flour had higher protein content (13.8%), compare to imported wheat flour (11.7%), thus giving the highest protein content (18.86%) in noodle prepared from 100% domestic wheat flour. However its noodle colour was disliked due to a lower whiteness level compared to imported wheat flour. Blended 60% of domestic wheat flour wit...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Infection of Aspergillus Flavus and Physical Quality of Peanuts Collected from Farmers, Local Markets, and Processors
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Erliana Ginting , Agustina Asri Rahmianna Sixteen peanut samples collected from farmers, collectors, retailers and food processors in Banjarnegara District, Central Java were analyzed for their physical quality and A. flavus infection. On average, the moisture content of peanut kernels was 8.8%, while the damaged kernels (46.7%) and A. flavus infection (45.1%) were considerably high. Six, five and five samples were infected by non-toxic (-), slightly toxic (+), and toxic (++) A. flavus, respectively. Infection of A. flavus positively correlated ...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
In Vivo Study on Albumin and Total Protein in White Rat (Rattus Norvegicus) after Feeding of Enteral Formula from Tempe and Local Food
This study was conducted to determine effect of feeding enteral nutrition from tempe and local food using in vivo study on body weight, albumin and total protein. Rats were divided into three groups: Groups A were fed gogik (dried cassava, negative control), group B were fed enteral nutrition from local food (tempe, rice, mung bean, canna) and group C were fed commercial enteral nutrition. Before feeding, all of rat were fed gogik (dried cassava) during 14 days. Enteral nutrition was fed 20 gr/day during 30 days and consumption was recorded every day. Whole blood was collected from sinus orbitalis for analysis of total pro...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Added Value Improvement of Taro and Sweet Potato Commodities by Doing Snack Processing Activity
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Dian Adi Anggraeni Elisabeth Tubers processing is one of efforts to support program on food diversification utilizing local foods. Introduction of processing technology of taro and sweet potato tubers to be flour and snack products (stick and chip) was done to disseminate the technology in farmer level in order to improve the commodities’ added value and later could improve farmer's welfare. The introduction was done in “Mekar Sari” women group in Bali on June up to December 2013. The result showed that women group can prepare good quality ...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
