Proceedings of the 16th ASEAN Food Conference最新文献_第5页

The Effect of Perceived Susceptibility and Knowledge on Undergraduate Students’ Attitude towards Functional Food 感知易感性和认知对大学生功能食品态度的影响

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009980901330138

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

{"title":"The Effect of Perceived Susceptibility and Knowledge on Undergraduate Students’ Attitude towards Functional Food","authors":"T. Rakhmawati, N. Astrini, S. Sumaedi, Yuda Bakti, M. Yarmen","doi":"10.5220/0009980901330138","DOIUrl":"https://doi.org/10.5220/0009980901330138","url":null,"abstract":"In consumers’ behavior literature, attitude towards functional foods is an essential factor that affects consumers’ acceptance. Functional food companies must ensure that their consumers have a good acceptance of their products. Increasing consumers’ acceptance can be done by improving the factors that influence their attitude. This research aims to test the impact of perceived susceptibility and knowledge on undergraduate students’ attitude towards functional foods that can prevent hypertension. This research is important since the topic is underdeveloped in the literature. This is a quantitative research using a questionnaire as the survey instrument. The respondents were 59 undergraduate students who enrolled in an executive program that belongs to the department of industrial engineering of a private university in Indonesia. The data went through two-step analyses, which were validity and reliability tests and multiple regressions tests. The results revealed that perceived susceptibility and knowledge positively and significantly affect undergraduate students’ attitude towards functional foods that can prevent hypertension.","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":"131177292","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

Regulatory Impact Assessment (RIA) Functional Food Policy in Indonesia 印度尼西亚功能性食品政策监管影响评估(RIA)

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009980300050010

P. Kusuma, Prakoso Bhairawa Putera, Renti Budiman, A. Gustina, W. Hastanto

引用次数: 0

Effects of the Type and Concentration of Starch on the Quality of Alginate-based Edible Film 淀粉种类和浓度对海藻酸盐基食用薄膜品质的影响

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009998000970103

.. Giyatmi, Eka Parida, H. Irianto, D. Fransiska, .. Agusman

{"title":"Effects of the Type and Concentration of Starch on the Quality of Alginate-based Edible Film","authors":".. Giyatmi, Eka Parida, H. Irianto, D. Fransiska, .. Agusman","doi":"10.5220/0009998000970103","DOIUrl":"https://doi.org/10.5220/0009998000970103","url":null,"abstract":": Edible film is a thin layer as an alternative packaging or food coatings that can be consumed. Ingredients that can be used for manufacturing edible film are alginate and starch. Alginate is normally extracted from brown seaweed and starch. The advantages of using seaweed and starch as edible film ingredients are low cost and non-toxic. This study employed a Completely Randomized Factorial Design with two factors of, namely the type of starch (A1 = canna starch, A2 = mocaf starch, A3 = breadfruit starch) and concentration of starch (B1 = 0 %, B2 = 0,1%, and B3 = 0,3%, and B4 = 0,5%). Experiment was conducted three replications. The results showed that the different type of starch had a significant effect ( α <0.05) on the thickness, tensile strength, elongation, and water solubility. The concentration of starch had significant effects ( α <0.05) on the moisture content, thickness, tensile strength, elongation, water solubility, and water vapor transmission rate (WVTR). The best alginate-based edible film was processed using 0.5% mocaf. Mechanical and physical properties of that alginate-based edible film were 9,91% moisture content, 5,21 Mpa tensile strength, 28,90% elongation, 97,93% water solubility, and 1709,287 g/cm 2 /24 hour water vapor transmission rate. Morphological analysis using SEM (Scanning Electron Microscopy) revealed that the surface of alginate-based edible film was quite smooth and dense but a few starch granules was still found.","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":"132280281","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

Analysis of Added Value and Economic Feasibility in Mangosteen Derivative Products and Alternative Products in Leuwiliang Agropolitan Area 留梁农业区山竹衍生产品和替代产品的附加值及经济可行性分析

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009991900310036

Dwi Nugroho, M. Kamila, Parwa Oryzanti, Andis Priswantoro, Karunia Cahyani, Dwi Maya, R. Ikono, E. Rustiadi, .. Eriyatno, N. Rochman

引用次数: 0

Comparative Study in Functional Food Technology: A Bibliometric Analysis 功能食品技术的比较研究:文献计量学分析

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009985800760082

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

{"title":"Comparative Study in Functional Food Technology: A Bibliometric Analysis","authors":"R. Hardiyati, I. Purwaningsih, Muhammad Zulhamdani, C. Laksani, Y. Rianto","doi":"10.5220/0009985800760082","DOIUrl":"https://doi.org/10.5220/0009985800760082","url":null,"abstract":"Growth in the global food and beverage industry continues driven by health and wellness. So society has high expectations for companies in this industry that products can meet the demand of consumers for a healthy lifestyle. From that situation, functional food has a specific role. Data from Grand View Research Report shows that the global Functional Foods market is valued at 153,600 million US$ in 2018 and is expected to reach 260,400 million US$ by the end of 2025. The functional food and nutraceutical market in the USA currently the most massive and most rapidly expanding in the world with supports major imports from Japan, North and South Korea, China, India, Brazil, the European Union, Australia, New Zealand and other parts of the world. If Indonesia wants to take part in the functional food market, it is necessary to advance research and development (R&D) in functional food. So it is necessary to study the development of functional food R&D from several leading countries. This study sought to examine the development of functional food R&D in Brazil, India, China, and Germany, based on scientific publications in Scopus. The analysis was carried out using a bibliometric approach and co-word analysis. The results of this study provide an overview of the development of functional food R&D, especially technologies in Indonesia and","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"9 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":"128354888","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

Application of House of Quality in The Design Requirements for Flakes Machines in The Banana Flakes Production Process 质量检验室在香蕉片机设计要求中的应用

Proceedings of the 16th ASEAN Food Conference Pub Date : 1900-01-01 DOI: 10.5220/0009982102840288

Aidil Haryanto, .. Novrinaldi

{"title":"Application of House of Quality in The Design Requirements for Flakes Machines in The Banana Flakes Production Process","authors":"Aidil Haryanto, .. Novrinaldi","doi":"10.5220/0009982102840288","DOIUrl":"https://doi.org/10.5220/0009982102840288","url":null,"abstract":": Banana flakes are products with the main ingredients that contain ripe banana flour. The use of ripe banana flour will make the dough sticky and mushy, which is a problem in the banana flakes production process. These problems are such as the difficulty in the process of forming dough sheets, the process of cutting flakes, and the sticky dough on the tool. Therefore, to solve these problems need planning and problem solving based on customer requirements to design flakes machine. To identify design requirements based on these problems using one of the planning phases of quality function deployment (QFD), called the house of quality (HOQ). HOQ is a planning and problem-solving tool for the design team that functions to provide input into the design process phase. The application of HOQ focused the design team's attention on customer satisfaction during the product design and development process. HOQ gives relationship matrix between customer requirements (CRs) and engineering characteristics (ECs) that will produce recommendations and constraints that must be considered when designing a product. Based on the application of HOQ revealed that there are three highest ranks of a total of 17 ECs, namely the production time of 13.44%, the automation of machine of 11.46%, and the production capacity of 10.05%, its means that the design focus for flakes machine must lead based on the analysis.","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"48 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":"121902164","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