Proceedings of the 16th ASEAN Food Conference最新文献

Difference in Characteristic of Beetroot (Beta Vulgaris L.) Biomass through Microfiltration Technique to Prevent Natural Infection 甜菜根特性的差异研究生物质微滤技术预防自然感染

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009981003010311

A. Susilowati, .. Aspiyanto, Hani Mulyani, P. Lotulung, Y. Maryati

{"title":"Difference in Characteristic of Beetroot (Beta Vulgaris L.) Biomass through Microfiltration Technique to Prevent Natural Infection","authors":"A. Susilowati, .. Aspiyanto, Hani Mulyani, P. Lotulung, Y. Maryati","doi":"10.5220/0009981003010311","DOIUrl":"https://doi.org/10.5220/0009981003010311","url":null,"abstract":": Fermentation of beetroot (Beta vulgaris L.) by using Kombucha culture produces biomass as a source of polyphenol, particularly betacyanins having potential use as prevention of natural infection. This experiment activity aims to find out separation optimization of beetroot biomass through microfiltration (MF) technique and characteristic of retentate and permeate as a result of MF on composition, monomer domination of polyphenol and betacyanin compounds, particle size distribution, and ability of anti-bacteria to prevent natural infection on Staphylococcus aureus Ina CC-B4 and Escherichia coli Ina CC-B5. Separation was conducted at room temperature, strirrer rotation speed (SRS) 200, 300 and 400 rpm, and fixed transmembrane pressure (TMP) 40 psia. Result of experiment work showed that based on betacyanin, the best treatment is achieved at SRS 300 rpm yielding retentate and permeate with composition of betacyanin of 0.31 and 0.16 µg/mL, total polyphenol of 0.55 and 0.37%, total acids 1.00 and 0.72%, reducing sugars 16.33 and 28.97 mg/mL, total solids 10.05 and 9.38%, dissolved protein 18.50 and 24.35 mg/mL, particle size 3002.4 and 1962.0 nm, particle index 0.468 and 0.370, respectively. Identificaion on betacyanin and gallic acid monomers as total polyphenol at retentate is dominated by monomer with molecular weight (MW) 551.13, 551.53, and 171.02, 171.24 and 171.76 Dalton (Da.), meanwhile permeate is dominated by monomer with MW 551.16 and 171.23, 171.72 Da. and relative intensities 100%, respectively. Ability to inhibit the growth of bacteria of Staphylococcus aureus Ina CC-B4 and Escherichia coli Ina CC-B5 is achieved by retentate with zone area of inhibiting 11 and 10 mm, respectively. In this optimum condition, MF membrane technique was able to retain betacyanin and total polyphenol as anti-bacteria compounds in retentate with 416% (4.16-folds) and 83.33% and pass them in permeate 166% (1.67-folds) and 23.33% compared to prior to process (feed).","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117184740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Consumer Purchased Behavior using Data Mining: A Case Study of Coffee Shop Service Business 基于数据挖掘的消费者购买行为:以咖啡店服务业务为例

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009998202630267

Chantich Santasup, K. Tengpongsathon

引用次数: 0

The Effect of Self-characteristics on the Intention to Consume Functional Foods 自我特征对功能性食品消费意愿的影响

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009997200440049

S. Sumaedi, N. Astrini, T. Rakhmawati, Gede Mahatma, Yuda Bakti, M. Yarmen

引用次数: 0

Characteristics of Chili Powder (Capsicum Frutescens L.) with Maltodexstrin Encapsulants from Starch of White Yam (Dioscorea Alata) 白山药淀粉麦芽糖糊精包封辣椒粉的特性研究

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009984100190025

D. Rosida, A. Dewi, Dahlia Elianarni

{"title":"Characteristics of Chili Powder (Capsicum Frutescens L.) with Maltodexstrin Encapsulants from Starch of White Yam (Dioscorea Alata)","authors":"D. Rosida, A. Dewi, Dahlia Elianarni","doi":"10.5220/0009984100190025","DOIUrl":"https://doi.org/10.5220/0009984100190025","url":null,"abstract":": Encapsulation is technique for coating a core in the form of a solid, liquid, gas, or cell active compound with a certain protective material that can reduce the damage to an active compound. Chili is perishable and the capsaicin compounds it contains are volatile. Therefore it is necessary to protect the active compound of capsaicin by encapsulating chili powder. One of the protective materials that can be used in the manufacture of encapsulants is maltodextrin and gum arabic. The purpose of this study was to determine the effect of the addition of maltodextrin from white yam starch and Arabic gum, as well as the addition of chilli powder concentration to the characteristics of the encapsulant produced. The design used in this study was a Completely Randomized Design consisting of two factors. The first factor was the concentration of chili powder (20% and 25%) and the second factor was the proportion of Arabic gum: maltodextrin (70: 30; 80: 20; 90: 10). The results of the best chili powder encapsulation were on the treatment of 25% chilli powder concentration and the proportion of Arabic gum and maltodextrin (90: 10) with a moisture content of 4.174%; Trapped Capsaicin 1.781 mg / gr; Capsaicin Total 2.764 mg / gr; encapsulation efficiency of 64.436%; loading capacity27.640 mg / gr; color L 49.30; color a 32.95; color b 29.60 which is red.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130752770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extraction Optimization of Total Phenolic Content and Antioxidant Activity from Teaw (Cratoxylum formosum) by Central Composite Design 中心复合设计优化茶叶中总酚含量及抗氧化活性

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009980701190125

Nuttakarn Somarrom, V. Areekul

{"title":"Extraction Optimization of Total Phenolic Content and Antioxidant Activity from Teaw (Cratoxylum formosum) by Central Composite Design","authors":"Nuttakarn Somarrom, V. Areekul","doi":"10.5220/0009980701190125","DOIUrl":"https://doi.org/10.5220/0009980701190125","url":null,"abstract":": The extraction of bioactive compounds from Teaw (Cratoxylum formosum (Jack) Dyer) was carried out based on the central composite design and response surface methodology to optimize the three variables: solvent polarity index (5.5-9.0), temperature (50-70°C) and extraction time (35-55 min). The optimization condition was based on yield, total phenolic content (TPC), DPPH radical scavenging (DPPH), ABTS radical scavenging (ABTS) and thiobarbituric acid reactive substances (TBARs) assay. From five variables, only two responses (yield and TPC) were fitted to a quadratic equation with R-square of 0.8479 and 0.8891, respectively. DPPH response was not quite fitted (R 2 = 0.4420) while ABTS and TBARs were insignificantly fitted (p>0.05). The optimal extraction condition was obtained with a solvent polarity index of 8.64 at 70°C for 55 min. The software predicted under these optimal conditions that yield was 28.58% whereas the TPC and DPPH, were 289 and 402 mg/g dry sample, respectively. The desirability value was 0.933. The proposed method proves to be simple, cheap and good for natural bioactive extraction from Teaw, being a potential approach for natural antioxidants.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130081923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chromatic Characteristics Edible Coating of Aloe Gel 芦荟凝胶可食用涂层的颜色特性

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009980600110014

L. Suriati, I. Utama, B. Harjosuwono, I. Gunam

{"title":"Chromatic Characteristics Edible Coating of Aloe Gel","authors":"L. Suriati, I. Utama, B. Harjosuwono, I. Gunam","doi":"10.5220/0009980600110014","DOIUrl":"https://doi.org/10.5220/0009980600110014","url":null,"abstract":": Edible coating is biodegradable and eco-friendly packaging that current developments. Constituent components of edible coatings in the form of hydrocolloid (polysaccharides, proteins), lipids and composite. The edible coating serves as a protective material which is packed from outside influences also functions as a matrix of antimicrobial agents. Synthetic preservatives that many outstanding raises concerns of the community to use it, because of the high risk on health. One of the potential natural ingredients as an edible coating and also as a natural preservative is aloe vera gel. Edible coating of aloe vera (ECOGEL). Consists of polysaccharide that contains many components of bioactive, but the disadvantage easily becomes diluted. Aloe Vera gel should be kept on the proper environmental conditions. The purpose of this study was to determine the effect of incorporation of various types of additives (citric acid, ascorbic acid, potassium sorbate) on the chromatic characteristics of Aloe gel as an edible coating for 15-day storage. This study used a completely randomized design. The results showed that the best chromatic attributes of Aloe gel were the incorporation with citric acid, ascorbic acid, and potassium sorbate.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131214064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimizing Process Conditions for Sterilization of Plastic Tray Products in Water Spray Retort 水雾蒸馏塑料托盘制品灭菌工艺条件的优化

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009993000910096

Korawan Plodklaew, S. Wattanachant

{"title":"Optimizing Process Conditions for Sterilization of Plastic Tray Products in Water Spray Retort","authors":"Korawan Plodklaew, S. Wattanachant","doi":"10.5220/0009993000910096","DOIUrl":"https://doi.org/10.5220/0009993000910096","url":null,"abstract":"Effect of some parameters in packing and retorting on the thermal process of a two-hole plastic tray product, were investigated. The research aimed to obtain a high-quality product with a safe procedure for thermal processed ready to eat rice and fried chicken with garlic and pepper product. Effects of head space, vacuum level, sealing temperature, delay time of product, temperature and pressure of retort on defect occurrence of package were investigated. Heat penetration profile and sterility test of product were examined to obtain target Fo value. The optimum process conditions for the products packed in the two-holes plastic trays were 115C and 1.5 bar. The total come up time was 25 minutes and process time was 45 minutes to achieve the target Fo value of the products. The cooling period was applied by holding products at 1.5 bar for 2 mins at temperature of 100°C. The head space of the product, rice and fried chicken with garlic and pepper” in the tray should be less than 3/16 inch and 4/16 inch, respectively. Sealing conditions without leakage of the two-hole plastic tray product with film were achieved when spend 0.5 sec to reach the vacuum condition and sealed at 195°C for 1.3 sec. In addition, the changes in chemical and sensory characteristics of the products during storage for 12 months at room temperature were determined. The acceptable quality of the products during storage were obtained.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"118 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133969760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing Anti-pathogenic Bacteria Activity of Lactobacillus Plantarum AKK-30 Cultured on the Medium Containing Fructose-Oligosaccharides 低聚果糖培养基培养植物乳杆菌AKK-30抗致病菌活性的研究

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009991802050209

Nisa Grendpina, D. Fitri, H. Julendra, A. Sofyan, E. Damayanti

{"title":"Enhancing Anti-pathogenic Bacteria Activity of Lactobacillus Plantarum AKK-30 Cultured on the Medium Containing Fructose-Oligosaccharides","authors":"Nisa Grendpina, D. Fitri, H. Julendra, A. Sofyan, E. Damayanti","doi":"10.5220/0009991802050209","DOIUrl":"https://doi.org/10.5220/0009991802050209","url":null,"abstract":"The purpose of this study was to evaluate the concentration of Fructose-Oligosaccharides (FOS) in correlation with incubation time for growing Lactobacillus plantarum AKK-30, and to assess metabolites of L. plantarum AKK-30 as antimicrobial substances against to pathogenic bacteria. L. plantarum AKK-30 was isolated from the small intestine of native chicken. L. plantarum AKK-30 was grown on MRSB medium containing FOS (0%, 0.5%, 1%, and 1.5%), and incubated at different times (6, 12, 18, and 24 hours) at 37°C. Antimicrobial activity of L. plantarum AKK-30 metabolites was tested on four species of pathogenic bacteria consisted of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella pullorum. The results showed that the concentration of 1% FOS and 24-hours incubation were most effective in increasing L. plantarum AKK-30 growth (2.11 x 108 CFU/ml). Antimicrobial activity extract of L. plantarum AKK-30 metabolites was able to inhibit the growth of E. coli, P. aeruginosa, S. aureus, and S. pullorum. The highest inhibition of bacteria was observed on S. aureus which was 10.8 mm, followed by E. coli at 9.9 mm, S. pullorum at 9.083 mm, and P. aeruginosa 8.783 mm.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116266470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical Properties of Semolina-Based Pasta Incorporated with Chickpea Flour and Dried Moringa Leaves 鹰嘴豆粉和干辣木叶混合的粗粒面粉面食的理化性质

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009982001460152

Adyati Putriekasari Handayani, N. Singaram, Chang Kian Aun

{"title":"Physicochemical Properties of Semolina-Based Pasta Incorporated with Chickpea Flour and Dried Moringa Leaves","authors":"Adyati Putriekasari Handayani, N. Singaram, Chang Kian Aun","doi":"10.5220/0009982001460152","DOIUrl":"https://doi.org/10.5220/0009982001460152","url":null,"abstract":"The leaves of Moringa oleifera, or moringa, are known to have various health benefits and commonly found in home-cooked dishes such as curries and soups. However, the utilization and application of moringa in food industry is still very limited. Therefore, this study was conducted to determine the physicochemical properties of semolina-based pasta incorporated with chickpea flour and dried moringa leaves purposely to increase the functionality of the produced pasta. The physicochemical properties determined included proximate composition, total dietary fiber, calcium content, texture profile, color, and water activity. The analyses were conducted on three samples: control (CO) pasta, chickpea-containing (CP) pasta, and chickpea and moringa leaves-containing (CM) pasta. In terms of chemical composition, both CP and CM pasta had significantly higher (p<0.05) moisture, fat, protein, ash, total dietary fiber, and calcium content than those of CO pasta. In terms of texture, addition of chickpea and moringa leaves generally increased the hardness, springiness, and chewiness index of the pasta. All samples were categorized in the yellow color range and had water activity values of above 0.9. All in all, the addition of chickpea and moringa leaves was found to be able to increase the functional benefit of the pasta produced.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123159778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Analysis of Monomeric Anthocyanin by pH Differential Method is not Appropriate for Certain Anthocyanins 用pH差法分析单体花青素对某些花青素不适用

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009985400260030

A. Marpaung, Kevin Tjahjadi

{"title":"The Analysis of Monomeric Anthocyanin by pH Differential Method is not Appropriate for Certain Anthocyanins","authors":"A. Marpaung, Kevin Tjahjadi","doi":"10.5220/0009985400260030","DOIUrl":"https://doi.org/10.5220/0009985400260030","url":null,"abstract":": The light absorbance at pH 1 and 4 of 22 anthocyanin-source plant extracts was studied. Each one gram of fresh sample macerated in 4 ml 0.1 N HCl-Ethanol 96% (1:9) for an hour, then diluted in buffer solution pH 1 and 4 with various dilution factor. The extract spectrophotometrically scanned at visible region (400 – 700 nm), then the λmax, color intensity, browning index (BI), and violet index (VI) determined. The λmax of extracts were widely vary from 508 nm to 548 nm. Based on the BI the relatively high color quality at pH 4 exhibited by Clitoria ternatea (CT), Dendrobium sonia (DS), Ipomoea tricolor (IT), Dianella ensifolia (DE) and Melastoma malabathricum (MM) extract. Based on the VI, CT and DE exhibited bluish-purple color at pH 4, while DS was redish-purple, IT was purplish-red, and MM was red. Based on the light absorbance, the extracts might be classified into three types. The A-type exhibited very low intensity of flavylium cation (AH + ) species at pH 4 because of the hydration to colorless hemiketal. The B-type had relatively high intensity of AH + . The C-type showed the existence of purple and blue quinonoidal base species. The measurement of monomeric anthocyanin by pH differential method is based on assumption that the anthocyanin colorless at pH 4.5. Therefore, the method was not suitable for the B- and C-type anthocyanin-source plant extract.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133479979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0