Antidiabetic Activity of Durian (Durio Zibethinus Murr.) and Rambutan (Nephelium Lappaceum L.) Fruit Peels in Alloxan Diabetic Rats
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Muhtadi , Alfiani Urilia Primarianti , Tanti Azizah Sujono The present study was carried out to evaluate the in alloxan (150mg/kgb.wt) induced diabetic rats. The ethanolic extract of Durian (Durio zibethinus Murr.) and rambutan (Nephelium lappaceum L.) fruit peels administered orally to the diabetic rats for 11 days, produced significant decrease in the level of blood glucose. The highest percentage reduction in blood glucose levels were shown of rambutan fruit peels extract with dose 500mg/kgb.w and the value of persentage reduction were 61.76Â...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Nutmeg's (Myristica Fragrans Houtt) Oleoresin: Effect of Heating to Chemical Compositions and Antifungal Properties
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Indah Rodianawati , Pudji Hastuti , M. Nur Cahyanto The aim of the study was to evaluate the effect of heating on the chemical compositions and antifungal properties of nutmeg's oleoresin. Nutmeg's oleoresin was obtained by two steps, distillation followed by maceration. The nutmeg's oleoresin was heated at 100oC, 120oC and 180oC. The chemical compositions were determined by GC-MS, and the antifungal properties by giant colony method. The result of the study showed that yield was 13.6%±0.2% and 24 components were identified. The nutmeg's oleor...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Analysis of α-Cryptoxanthin, β-Cryptoxanthin, α -Carotene, and β-Carotene of Pandanus Conoideus Oil by High-performance Liquid Chromatography (HPLC)
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Zita L. Sarungallo , Purwiyatno Hariyadi , Nuri Andarwulan , Eko H. Purnomo , Mitsuhiro Wada Pandanus conoideus is an endemic plant of Papua, Indonesia, reported to be very rich in carotenoids. The purpose of this study was to develop method for the determination of carotenoids (α-cryptoxanthin, β-cryptoxanthin, α-carotene and β-carotene) in P. conoideus oil (PO) by high-performance liquid chromatography (HPLC). sing the proposed method in this research, carotenoids content of nine clones of PO were analyzed which ranged from 5.4-138.5 ng...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Effect of Different Bleaching Temperatures on the Quality of Refined Catfish (Clarias Gariepinus) Oil
This study was aimed at develop a better refining process of catfish oil. The material used in this research were crude catfish oil as a by product from flouring industry, and magnesol XL as its adsorbent. Oil was purified by two-step, neutralization and bleaching. The various bleaching temperatures (25o C; 70o C; 100o C) were applied. The study showed that refined oil at temperature of 25oC resulted in a best value of FFA, PV, anisidin numbers, and the lowest number of total oxidation. (Source: Procedia Food Science)
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk
The objective of the study was to characterize the fatty acids profiles of goat milk and its fermented products i.e. yogurt and concentrated yogurt. Fresh milk from Peranakan Etawah goats was collected directly from local goat farmers, and processed into stirred-type fresh yogurt. The yogurt was then further processed into concentrated yogurt using Berge method. A total of 26 fatty acids were detected in milk, yogurt and concentrated yogurt, comprised of both saturated and unsaturated fatty acids. The oleic acid, stearic acid and palmitic acid were the major fatty acids found in fresh milk, yogurt and concentrated yogurt. ...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Dewaka Banana as an Alternative Energy Source
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Ni Luh Sri Suryaningsih , Yenni Pintauli Pasaribu Dewaka's banana grows well and abundant bananas production in Merauke area, but with a little bit sour taste when they’re ripe made this bananas often the second choice compared to another kind of bananas. The research has been conducted to determine concentration of bioethanol produced from dewaka's banana flour. Banana flour was obtained from crused the slices of dried bananas. Then concentration of ethanol can then be identified through a series of tests in the laboratory. The results of gas...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Composition and Isolation of Lactoferrin from Colostrum and Milk of Various Goat Breeds
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Agus Bahar Rachman , Rarah R.A. Maheswari , Mirnawati S. Bachroem Dairy goats colostrum is one of lactoferrin source which has various benefits such as antimicrobial activity. The samples of colostrum and milk are samples of three breeds of goats. The highest concentration of lactoferrin in colostrum and milk is 88.70±12.11mg/l for saanen goats crosses with PE goats (SAPE), with approximately molecular mass of lactoferrin is 83,513.3 Dalton and the last is 72.57±23.61mg/l for peranakan etawah (PE), with approximately molecular mass of lactofe...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Isolation and Physiological Characterization of PGPR from Potato Plant Rhizosphere in Medium Land of Buru Island
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Henry Kesaulya , Baharuddin , Bandron Zakaria , Syatrianty A. Syaiful A total of 70 bacteria were isolated from the rhizosphere of potato cv. Hartapel that grew at an altitude of 700 m above sea level on the island of Buru-Maluku. Of these isolates, 36 isolates were capable of producing IAA, GA, Siderophore and phosphate solubilization. Among the selective isolates, isolate HB8 produced the highest amount of IAA (5.816mg l-1), while isolate HB32 produced the highest amount of GA (6.879mg l-1). Isolate HB18 had the best ability in producing sali...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Anti-inflammatory of Purple Roselle Extract in Diabetic Rats Induced by Streptozotocin
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Mardiah , Fransiska Rungkat Zakaria , Endang Prangdimurti , Rizal Damanik The pathogenesis of diabetes mellitus involves a low-level inflammatory process due to the increase of blood glucose. In this research, testing of extracted rosella was done on Spraque Dawley rats inducing by streptozotocin. The rats were divided into six groups i.e normal rats (SG), diabetic rats group (DiW, DiR1, DiR2), preventive rats (PR1) and group were diabetic rats given glibenclamide (DiG). Analysis of inflammatory (TNF-α and IL-6) was performed on the spleen of ...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Amino Acid and Fatty Acid of Abalone Haliotis Squamata Cultured in Different Aquaculture Systems
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Magdalena Latuihamallo , Dulmi’ad Iriana , Danny Apituley The aim was to analyze the amino acid and fatty acid of abalone Haliotis squamata cultured in different aquaculture systems. The percentage of total amino acid of abalone cultured in laboratory, floating cage, and longline system valued 11.02%, 9.53% and 8.24%. respectively. Abalone contained 14 saturated fatty acids and 16 unsaturated fatty acids. The saturated fatty acids of abalone were dominated by palmitenoic acid (C16:0) and steraenoic acid (C18:0). The high percentage of unsatur...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Synthesis and Characterization of 2-monoacylglycerols from Canarium Oil (Canarium Indicum)
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Hamidah Rahman , Kusnandar Anggadiredja , Johnner P. Sitompul , Tutus Gusdinar This paper studies synthesis and characterization of 2-monoacylglycerols (2-MAGs), generally used for structured lipid production. Synthesis used canarium oil by enzymatic reaction using immobilized lipase from Mucor miehei that has a specific activity on the sn-1 and 3 of the triacylglycerol structure. Characterization of 2-MAGs by thin layer chromatography using a standard of 2-oleoylglycerol followed by isolation and purification to determine the fatty acids comp...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
The Correlation between Knowledge and Attitude on Food Colorant Uses of PKK Mothers in Penggaron Lor Village
This study was an observational analytic study with cross sectional design. Among PKK (a community organization whose members mothers household), 57.9% and 50% (n=38) had a good level of food colorant knowledge and attitude, respectively. The improper food colorant uses are not always a result of a low level of knowledge on food colorant. It is very necessary to carry out training on food colorant uses among PKK mothers to increase the practices of food cooking. (Source: Procedia Food Science)
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
The Effect of Improving Sanitation Prior to Milking on Milk Quality of Dairy Cow in Farmer Group
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Yuni Suranindyah , Endang Wahyuni , Sigit Bintara , Galuh Purbaya The purpose of the study was to investigate the effect of environmental and pre-milking sanitation on milk quality of dairy cow in the farmers. Milk quality were measured from samples that were taken from cows managed by farmers in Pakem, Sleman during the existing condition and implementation of treatment. Twenty three dairy cows were used to observed the effect of treatment, namely improve environmental sanitation and pre-milking. The treatment consisted of cleaning the floor ...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Quality and Emulsion Stability of Milk from Ettawah Crossed Bred Goat During Frozen Storage
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Nurliyani , Yuni Suranindyah , Priyanti Pretiwi Goat milk has specific chemical composition and physical properties. The purpose of this study was to investigate the change of milk quality and emulsion stability during 60 d frozen storage. Milk sample was taken from three Ettawah Crossedbred goats that were divided into three groups. Samples were frozen and stored for 0, 30 and 60 days. At the end of each storage periode, milk sample was thawed in the refrigerator and analyzed for total number of bacteria, chemical (acidity, pH, free fatty acids...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Garlic Antioxidant (Allium Sativum L.) to Prevent Meat Rancidity
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Nurwantoro , V.P. Bintoro , A.M. Legowo , A. Purnomoadi , B.E. Setiani A study conducted to determine antioxidants ability of garlic applied in beef fat. Garlic's antioxidants determination has the result in water immersion about 53,66%. The study used a completely randomized statistically design with 5x5 factorial. The first factor was the level of crushed garlic (0, 3, 6, 9 and 12% in w/w) then the second factor for storage time (3, 6, 9 and 12 days) at refrigeration temperature (3-5°C). Thiobarbituric acid value (TBA) and beef fat level pe...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
