A5086047838- Food composition and properties
- GABA and Rice Research
- Food and Agricultural Sciences
- Phytoestrogen effects and research
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Microbial Inactivation Methods
- Sensory Analysis and Statistical Methods
- Protein Hydrolysis and Bioactive Peptides
- Nanocomposite Films for Food Packaging
- Soybean genetics and cultivation
- Agricultural and Biological Research
- Microencapsulation and Drying Processes
- Botanical Research and Applications
- Shallot Cultivation and Analysis
- Graphene research and applications
- Heavy Metal Pollution Remediation
- Aquatic life and conservation
- Meat and Animal Product Quality
- Magnetic and Electromagnetic Effects
- Diet and metabolism studies
- Food Industry and Aquatic Biology
- Electrohydrodynamics and Fluid Dynamics
- Natural Products and Applications
- Food Quality and Safety Studies
Swiss German University
2012-2022
The University of Queensland
2022
Agriculture and Food
2022
Fresh tempeh and overripe were oven–dried freeze–dried to produce powders. Freeze–dried powders maintained aroma while oven–drying of the same product increased color intensity samples. Overripe had higher levels sourness, umami, bitterness, saltiness, pungent compared fresh tempeh. Oven–dried showed glutamic acid content (14.5%, 15.9%) (13.9%; 13.9%) original cakes (12.8%, 12.6%), respectively. The results indicated potencies fermented soybean for seasoning development.
Highly processible graphene oxide (GO) has a diversity of applications as material readily dispersed in aqueous media. However, methods for preparing such free-standing GO use hazardous and toxic reagents generate significant waste streams. This is an impediment uptake any application, developing sustainable technologies industries, overcoming this remains major challenge. We have developed robust scalable continuous flow method fabricating directly from graphite 30% hydrogen peroxide which...
Abstract— Recent research showed potencies of overripe tempeh for development as condiment, and therefore, requirement guiding parameters related to sensory properties. In this study, four samples from single source soybean with different processing method were observed. All characterized comparable brown color (L* 52.96, a* 6.84, b* 18.52), total number lactic acid bacteria (8.30 – 8.46 log CFU/g). also have similar trends protein soluble amino content (50.32 61.77 mg BSA eq/g dry base,...
Tempeh and other soy-derived products are historically currently some of the most important foods in Asian region where diets remain predominantly plant-based. Overripe tempeh ( tempe semangit ) is a term used for over-fermented with pungent odor darkening appearance commonly Javanese cuisine. Unique taste overripe lead to exploration its potencies as condiment, which may add nutritional, safety economic values tempeh. In this research, made into powder better availability. Oven drying at 60...
Chitooligosaccharide (COS) , which is a derivative product from chitosan, has recently been used as functional food because it antimicrobial, antifungal, and antitumor properties. The salt content in chitooligosaccharide one of the main problems application or pharmaceutical medicine. aim this study was to remove COS with two desalting techniques determine variation COSs product. technique were dialysis 10kD Molecular Weight Cut Off (MWCO) gel filtration chromatography HiPrep 26/10 G-25...
Soymilk has become progressively consumed in Indonesia since early 1990. However, soymilk a short shelf life due to its high protein content that promotes growth of spoilage microorganisms. This study was aimed at utilizing peel waste eggplant ( Solanum melongena L.) and dragon fruit Hylocereus polyrhizus ), prolong fresh through microbial inhibition, so it will not be easily contaminated during storage, transportation distribution time meet the needs consumers. Microbiological analysis...
Children malnutrition in Indonesia, which is mainly caused by inadequate protein intake and poverty, called for low cost high source.Formulation of rice porridge, major choice (39%) weaning food type based on initial survey, using overripe tempeh extract as source was done to fulfill infant requirement with acceptable sensory properties.Chopping increased efficiency extraction more than 4-fold therefore from chopped (CORTE) concentrate selected formulation.However, the bitter taste CORTE...
Dairi regency is rich with their horticultural plants, especially shallots.But shallots are seasonal plants which affect the price fluctuation even though it has a big potential.The importance of this research developing product from shallot in order to stabilize market shallot, increase shelf life, and add more economic value.In addition, expected support Toba Lake tourism welfare people regency.The objectives evaluating sulphur moisture content determine most preferred type fried based on...