Effects of Gedi Leaves (Abelmoschus manihot (L.) Medik) as a Herbal Plant Rich in Mucilages on Blood Lipid Profiles and Carcass Quality of Broiler Chickens as Functional Food
The objective of this research was to evaluate the effects of gedi leaves (Abelmoschus manihot (L.) Medik) on blood lipid profiles and carcass quality of broilers. A hundred chickens were allocated to four diet treatments, with 5 replications. The diets were basal diet (R0), 5% GLM (R1), 10% GLM (R2), and 15% GLM (R3). Treatments had no significant effect on total blood cholesterol, triglyceride, LDL-cholesterol and HDL-cholesterol, significantly effect on reducing carcass weight and abdominal fat, but recorded no significantly effect on carcass percentage. It can be concluded that adding gedi leaves to broiler diets might...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Measuring Perceived Service Quality of Fast Food Restaurant in Islamic Country: A Conceptual Framework
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Sik Sumaedi , Medi Yarmen Service quality is a critical success factor of fast food restaurant. Fast food restaurant managers need to measure and improve the service quality of their restaurant continuously. Given this, the knowledge on measurement of service quality of fast food restaurant is needed. Service quality is an abstract and elusive concept. Furthermore, the way of customer on perceiving the quality of service depends on the type of service and the context where the service is provided. Thus, this paper aims to propose a service quali...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Hypocholesterolemic Properties of Protein Isolate from Cowpeas (Vigna Unguiculata) Sprout in Normal and Diabetic Rats
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Bayu Kanetro This research was aimed to determine the potency of hypocholestrolemic properties of protein isolate from cowpeas sprout through in vivo bioassay by using Sprague Dawley male rats. The treatments of the research were rat conditions (normal and diabeic rats) and feed treatments (standard and protein isolate feed). Blood triglyceride, cholesterol total, High Density Lipoprotein (HDL), and Low Density Lipoprotein (LDL), of rats were analysed on 3th, 6 th, 9 th, 12 th, 15 th days for the treatment and before treatment as control. The res...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Screening of Fungal Rot Isolates from Cocoa as Phosphate-Dissolving and their Growth Ability on Three Types of Media
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Iradhatullah Rahim , Tutik Kuswinanti , Laode Asrul , Burhanuddin Rasyid This paper discuss about the potential of fungal rot isolates as phosphate-dissolving fungi and their vegetative growth ability on three solid media. All fungal rot isolates were collected from decayed cocoa plants in Bila Village, Pitu Riase, Sidrap District, South Sulawesi. The potential to dissolve phosphate was examined on Pikovskaya broth media and measured using spectrophotometer. The Vegetative ability to grow on solid media was tested on Potato Dextrose Agar (PDA)...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
The Potency of Endophytic Fungal Isolates Collected from Local Aromatic Rice as Indole Acetic Acid (IAA) Producer
This study aims to obtain endophytic fungal isolates from local aromatic rice and screening of their ability to produce the IAA hormone as a plant growth promoter. Totally 16 endophytic fungal isolates were isolated from aromatic rice tissue of Pulu Mandoti. Ten isolates obtained from stem, three isolates from the root and three isolates from leaf tissue. The ability of endophytic fungal isolates in producing hormones IAA varied from 0.635 to 2.651 mgl-1. Similarly, the ability to dissolve phosphate also varied from 0.005 – 3.719 mgl-1, and there is only 1 isolates that caused abnormal growth in rice seedlings. (Source: ...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Physical, Sensorial and Chemical Characteristics of Simulated Chips of Cassava (Manihot Esculenta Crantz): Rice (Oryza Sativa L.) Mix
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Adil Basuki Ahza , Tiaranissa Ikhsani Fidiena , Subarna Suryatman Cassava-rice ratio and cooking time-temperature combinations in baked and fried simulated chips making enriched with carrot, celery, curry leaves and skim milk were studied using completely randomized design. Research found that interaction between mix formula and cooking methods was significantly affected (p<0.05) the physical, sensorial and chemical characteristic of the simulated chips. The best baked simulated cassava-rice simulated chips was resulted from 80:20 ratio,...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Isolation and Screening Bacterial Exopolysaccharide (EPS) from Potato Rhizosphere in Highland and the Potential as a Producer Indole Acetic Acid (IAA)
This study aimed to determine the ability of bacterial isolated from rhizosphere of potato plants in producing exopolysaccharide and growth stimulating substances such as Indole Acetic Acid (IAA).The soil samples were taken from three different land of slopes at elevation >1500 m above sea level at Malino,South Sulawesi. However, only 34 isolates formed a thick slime or mucoid when cultured onMacConcey medium.The ability of exopolysaccharide isolated bacterial in producing IAA was assayed in the presence of L-Tryptofan asa precursor.The result revealed that these 34 isolates were be able to produce IAA in range of 0...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Folate Content of Mung Bean Flour Prepared by Various Heat-treatments
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Miftakhussolikhah , M. Kurniadi , C. Dewi Poeloengasih , A. Frediansyah , A. Susanto The aim of this study was to determine the pretreatment conditions resulted in the lowest lose of folate content and other macro nutrients of mung bean flour production. The pretreatments applied in this study were: (1) blanching at 100oC for 15min, (2) steaming at 100oC for 15min, (3) roasting at 160oC for 15min. The result of this study indicated that the best pretreatment condition for producing mung bean flour was blanching at 100oC for 15minutes which res...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Extraction of Crab (Scylla Serrata) Myofibrillar and Sarcoplasmic Proteins to Create a Skin Prick Test Reagent for Crab Allergy Diagnosis
This study aimed to create a skin prick test reagent of crab myofibrillar and sarcoplasmic proteins to improve sensitivity and specificity diagnosis of allergy. Myofibrillar protein fraction was composed of 19 protein bands with the molecular weights of 9.6-111.6 kDa and sarcoplasmic protein fraction was composed of 19 protein bands with the molecular weights of 9.5-104.6 kDa. The allergenic myofibrillar protein has the molecular weights of 13.9-155.4 kDa while the allergenic sarcoplasmic protein has the molecular weights of 8.4-129.4 kDa. Crab myofibrillar and sarcoplasmic reagents met the requirements of the European Pha...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
N,O-Carboxymethyl Chitosan: An Innovation in New Natural Preservative from Shrimp Shell Waste with a Nutritional Value and Health Orientation
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Heri Septya Kusuma , Achmad Farikhin Al-sa’bani , Handoko Darmokoesoemo This research has been done to modify chitosan into its derivatives, i.e. N,O-Carboxymethyl Chitosan. The characterization of chitosan and N,O-Carboxymethyl Chitosan, which includes analysis using FTIR, SEM, and XRD, showed that the a natural preservative N,O-Carboxymethyl Chitosan had formed. Our data indicated that addition of N,O-Carboxymethyl Chitosan to samples of chicken meat could be regarded as a solution to increase fiber contents, resilience of food storage, and...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Cassava (Manihot Esculenta Crantz.) Improvement through Gamma Irradiation
The objective of this research was to generate several mutant lines with higher yield and starch content. According to field studies it was found that several cassava mutant lines have higher yield (root fresh weight >10-20kg plant-1). Two mutant lines has a high starch content (>39%). However, diversity on some variables are still found in M1V2 generation of cassava. (Source: Procedia Food Science)
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
The Effect of Heating Process Using Electric and Gas Ovens on Chemical and Physical Properties of Cooked Smoked-Meat
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Yusnaini , Soeparno , Edi Suryanto , Ria Armunanto Study of potential of kenari (Canarium indicum L.) shell as a raw material in liquid smoke production for meat flavor developer has been done. To achieve this study, heating method using electric and gas ovens on the properties of the cooked smoke-meat have been carried out. The characterization of chemical properties (water content, protein content, fat content, TBA and the number of peroxide, physical properties (cooking loss, WHC, tenderness, color) cooked smoke-meat were analyzed using the I...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
The Utilization of Extract Durian (Durio zibethinus L.) Seed Gum as an Emulsifier in Vegan Mayonnaise
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Melanie Cornelia , Titri Siratantri , Retna Prawita Durian is the most popular seasonal fruit in Indonesia. Only 1/3 of durian is edible, whereas the seeds are thrown away. This waste is potential of value-added such as seed gum. Mayonnaise is o/w emulsion based product use egg yolk as an emulsifier, but in this research, durian seed gum (2,5%, 3%, 3,5%, 4%, and 4,5%) has been used to replace on egg yolk in making vegan mayonnaise. The best formulation of vegan mayonnaise from 4% durian seed gum was compared to commercial and the control as wel...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
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Publication date: 2015 Source:Procedia Food Science, Volume 3 (Source: Procedia Food Science)
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Effect of processing conditions and composition on sodium caseinate emulsions stability
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Cristián Huck-Iriart , Roberto Jorge Candal , María Lidia Herrera Many food products such as ice cream, yoghurt, and mayonnaise are some examples of emulsion-based food. The physicochemical properties of emulsions play an important role in food systems as they directly contribute to texture, sensory and nutritional properties of food. One of the main properties is stability which refers to the ability of an emulsion to resist physical changes over time. The aim of the present work was to analyze the effect of processing conditions and composi...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
