Proceedings of the 16th ASEAN Food Conference最新文献_第3页

Application of Lactobacillus paracasei spp. Paracasei 1 SKG 44 to Improve Cheese Quality with Extract of Rampelas (Ficus ampelas Burm F) 副干酪乳杆菌1 skg44在无花果提取物改善奶酪品质中的应用

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0010001202100215

I. Sugitha, Trisna Damayanti, K. Artha

引用次数: 0

Effect of Heating Condition and pH on Stability of Total Phenolic Content and Antioxidant Activities of Samui (Micromelum minutum) Extract 加热条件和pH对苏梅提取物总酚含量稳定性和抗氧化活性的影响

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009980801260132

Wanrada Krungkri, V. Areekul

{"title":"Effect of Heating Condition and pH on Stability of Total Phenolic Content and Antioxidant Activities of Samui (Micromelum minutum) Extract","authors":"Wanrada Krungkri, V. Areekul","doi":"10.5220/0009980801260132","DOIUrl":"https://doi.org/10.5220/0009980801260132","url":null,"abstract":": Samui ( Micromelum minutum ) leaf, commonly consumed in southern Thailand has a high potential of antioxidant. In this study, this plant was extracted with three various solvents; water, ethanol (95%) and acetone (60%), freeze-dried and then, re-dissolved in water. The factorial design was applied to evaluate the effect of pH (ranged from 5-7) and heat condition (60-80°C) on the stability of bioactive activity. The total phenolic content (TPC), DPPH radical scavenging, ABTS radical scavenging, ferric ion reducing antioxidant power (FRAP) and antioxidation by TBARs method were determined. The result indicated the influence of the solvent. Acetone extract seemed to be more effective compared to ethanolic and aqueous extracts. In addition, pH and heat conditions significantly affected the stability of TPC and antioxidant capacities (p ≤ 0.05). Generally, the TPC and antioxidant capacities were higher at higher pH. On the other hand, increasing heat conditions significantly deteriorated the TPC and antioxidant capacities. In conclusion, all studied factors influenced the stability of bioactive compounds and their activities which need to be considered when applying the extract into food.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"69 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":"122017074","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: 2

Microplastics: Emerging Pollutants for Indonesian Marine and Fishery Environment 微塑料:印尼海洋和渔业环境的新污染物

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009982802320240

H. Irianto, Dwiyitno

{"title":"Microplastics: Emerging Pollutants for Indonesian Marine and Fishery Environment","authors":"H. Irianto, Dwiyitno","doi":"10.5220/0009982802320240","DOIUrl":"https://doi.org/10.5220/0009982802320240","url":null,"abstract":": Pollution of microplastics (plastic particles <5 mm) is becoming global concern, including Indonesia. Microplastics may present in the aquatic environment as a consequence of plastic macrodebris pollution. Microplastics are mainly contributed from the degradation of plastic debris with additional sources from cosmetic ingredient and other polymer applications. Concern on microplastic pollution in Indonesian marine and fishery ecosystem is relatively new, as the first study was just started in 2015 compared to that of globally in 2004. Similarly, studies on macroplastic (marine litter) in Indonesia was started in 1997, while in other parts of the world has been conducted since 1969. Based on the studies which are so far conducted predominantly around Java Island, Indonesian waters are among potential ecosystem for macro and microplastic pollution, either delivered from local terrestrial area or possible transported from international waters. Since microplastics may be exposed to seafood in concerned study areas, they may pose adverse effects, either to seafood species or human health. Established global and national legislation and action plans need to be implemented practically in order to protect Indonesian waters from massively pollution of macro and microplastic, as well as developing bio-technology alternatives and enhancing social responsibilities.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"44 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":"124397965","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

Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product 香蕉粉的功能特性、抗性淀粉含量及其在面制品中的应用

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009983303170321

Jidapa Tangthanantorn, S. Wichienchot, P. Sirivongpaisal

引用次数: 0

Screening of Toxigenic Aspergillus flavus Strains and Aflatoxin Content from Agricultural Commodities in Indonesia 印尼农产品产毒黄曲霉菌株筛选及黄曲霉毒素含量

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009981202210226

.. Anidah, W. Rahayu, S. Nurjanah

{"title":"Screening of Toxigenic Aspergillus flavus Strains and Aflatoxin Content from Agricultural Commodities in Indonesia","authors":".. Anidah, W. Rahayu, S. Nurjanah","doi":"10.5220/0009981202210226","DOIUrl":"https://doi.org/10.5220/0009981202210226","url":null,"abstract":": Infection of toxigenic A. flavus in agricultural commodities may result in production of aflatoxin, a mycotoxin which is genotoxic carcinogenic for humans and animals. The aims of this study were to screen toxigenic A. flavus strains and to determine aflatoxin content of six agricultural commodities in Indonesia. A total of 50 A. flavus strains were obtained from Phytopathology Laboratory, SEAMEO BIOTROP. The strains were isolated from nutmeg, corn, cacao, white pepper, coffee bean, ground peanut and peanut-cropped soil. The toxigenicity of A. flavus were determined bfy growth simulation on aflatoxin-inducing medium (10% coconut agar medium) followed by observation of their fluorescence using 365 nm UV light. AFB and AFG toxin produced were quantified using HPLC. The results showed that 18% (9 strains) A. flavus were toxigenic, which derived from nutmeg (5 strains), ground peanut (2 strains), cacao (1 strain), and peanut-cropped soil (1 strain). Six toxigenic strains produced AFB1 exceeding the Indonesian-regulatory maximum level (15 ug/kg). A. flavus from peanut-cropped soil (BIO 3352) produced the highest AFB1 content (90.94 ug/kg), while the other from nutmeg (BIO 3345 and BIO 33212), ground peanut (BIO 3313 and BIO 3338), and cacao (BIO 33404) had AFB1 content of 89.53, 84.24, 70.26, 40.27, and 69.06 ug/kg respectively. The producing aflatoxin capability of these strains can be potentially hazard if contaminated in agricultural commodities.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"15 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":"123774477","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: 2

The Development of Functional Food in Indonesia: Based on Regulation Compared to Other Countries 印尼功能食品的发展:基于法规与其他国家的比较

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009983401530165

Muhammad Zulhamdani, R. Hardiyati, I. Purwaningsih, C. Laksani, Y. Rianto

{"title":"The Development of Functional Food in Indonesia: Based on Regulation Compared to Other Countries","authors":"Muhammad Zulhamdani, R. Hardiyati, I. Purwaningsih, C. Laksani, Y. Rianto","doi":"10.5220/0009983401530165","DOIUrl":"https://doi.org/10.5220/0009983401530165","url":null,"abstract":": The trend of the prevalence of degenerative diseases is increasing nowadays including in Indonesia. As the level of education and the level of income of the Indonesian people grow, consumers' desire for food products is increasingly complex. In choosing food products, people today do not only choose foods that have a satisfying effect but are looking for products with other advantages, one of which is functional value for health. In developing functional food products in the food industry, many aspects must be considered and influenced for development. One of these aspects is the regulation governing the functional food. With the existence of clarity of regulation in the registration of functional food or food with claims to be an opportunity for the food industry in Indonesia to produce healthy food. however, many regulations governing food have caused the growth of the food industry in Indonesia to begin to decline. This paper examines the development of functional food based on regulation in Indonesia and compared to other countries such as Canada, India, Thailand, and Malaysia. Regulations regarding functional food issued by Indonesia are not much different from countries that have issued similar regulations. The food industry that will sell food products with health or other functional claims must provide scientific evidence and clinical trials to humans. However, this is burdensome for the food industry because clinical trials on food that are applied are almost the same as clinical trials on medicinal products.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"529 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":"121603030","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: 3

Characteristic of Garcinia Mangostana’s Pericarp Prepared by Mechanical Milling 机械磨制山竹果皮的特性研究

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009991703220329

Dwi Nugroho, D. Daratika, E. Agustin, M. Kamila, M. Rifada, Lusiana Togatorop, W. Widayatno, Syahrizal Maulana, D. Setyawati, E. Mardliyati, N. Rochman

{"title":"Characteristic of Garcinia Mangostana’s Pericarp Prepared by Mechanical Milling","authors":"Dwi Nugroho, D. Daratika, E. Agustin, M. Kamila, M. Rifada, Lusiana Togatorop, W. Widayatno, Syahrizal Maulana, D. Setyawati, E. Mardliyati, N. Rochman","doi":"10.5220/0009991703220329","DOIUrl":"https://doi.org/10.5220/0009991703220329","url":null,"abstract":": Garcinia mangostana , commonly known as mangosteen is a tropical fruit that grows in Asian region. Nano Mangosteen’s Pericarp have successfully been made by ball milling method with variations in milling time (30, 90, 150, 210 minutes), and non milling as a comparison. Mangosteen pericarp was dried in an oven at 70 ˚ C for 12 hours, then continued by grinding and sieving using mesh 80, then milled. The effect of variations in milling time on the functional groups of nano mangosteen pericarp, also the correlation on total phenolic content and antioxidant activity in previous research were investigated. The morphology of the mangosteen pericarp shows that the grain size of mangosteen pericarp is getting finer along with increasing milling time. It can provide a clear reason for explaining the increasing solubility value of the samples. The zeta potential data shows that after being milled the mangosteen pericarp becomes unstable, thus it is easy to agglomerate. It was obtained that the total phenolic content and the antioxidant activity increased followed by longer milling times. The FTIR analysis indicated that the enhancement in total phenolic content is not due to transformation in functional groups of phenolic compounds.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"70 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":"129142512","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

The Making of Vegetable and Tropical Fruit Sheet as Alternative of Traditional Packaging and Improving Daily Intake 替代传统包装的蔬菜、热带水果片的制作及提高日摄入量

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009984300720075

M. Sihombing, A. Kalengkongan

{"title":"The Making of Vegetable and Tropical Fruit Sheet as Alternative of Traditional Packaging and Improving Daily Intake","authors":"M. Sihombing, A. Kalengkongan","doi":"10.5220/0009984300720075","DOIUrl":"https://doi.org/10.5220/0009984300720075","url":null,"abstract":": Indonesia has natural and traditional ethnic diversity as well as traditional cake and culinary, which are generally packaged or served using natural leaves. At the same time, Indonesia also has daily nutrition intake issues, especially daily intake of fruits-vegetables that still far from the standar. The limitations of processing technology and perceptions of fruits and vegetables have resulted in minimal use and intake. The purpose of research is utilization of vegetables-fruit as part of the packaging or serving of traditional cake-culinary in the form of fruit-vegetable sheet as edible packaging. For that purpose, green spinach (Amaranthus gangeticus) has been choosen as vegetable sheet materials. Persimmon (Diospyros) and mango (Mangifera indica) has been choosen as fruit sheet materials. The drying method using a combination of vaccum drying at temperature of 60-65 ˚ C and a microwave for 90 minute. As a binder, using 15% fiber-based binder which has barrier function while providing flexibility and a strong structure of sheet. The sheet product are tested for acceptance level base on taste, aroma and structure attribute. Analysis of chemicals characteristic focusing on macronutrien of spinach and carotenoid of fruit. Carotenoid analized using spectrophotometer on 400-600 λ . Based on the results of the organoleptic test using 60 untrained panelist, the average panelist perception for all attribute between standar and product, increase from 2-3 scale to 3-4 scale with the P value <0.05 for aroma, taste and texture attribute. The nutrient test resulted that edible vegetable sheet containing 72% of fiber and 3,2gr/100gr Fe. The carotenoid test resulted 2,9567 mg/ 100gr product, which is it still enough for intake. So it can be concluded that edible vegetable and fruit sheet has better sensory, still containing enough Fe, Fiber and antioxidant carotenoid for intake, at the same time has good texture as edible packaging.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"12 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":"123845147","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 and Sensory Characteristics of Bread from Flour, Starch, Fiber, and Anthocyanin of Purple Sweet Potato 紫甘薯面粉、淀粉、纤维和花青素制作面包的理化和感官特性

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009981600610065

E. Julianti, M. Nurminah, J. Iswara

引用次数: 0

Physical Properties and Sensory Acceptability of Spent Coffee Ground as a Food Ingredient in Edible Cups 废咖啡渣作为可食用杯食品成分的物理特性和感官可接受性

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009982200150018

Punya-in Sutthida, Rongngam Keetakawee, Wongsuwan Thiti, Manosan Busba

引用次数: 0