7 articles in this issue
Endang S. Rahayu,Titiek F. Djaafar,Djoko Wibowo,Slamet Sudarmadji
Twenty-eight lactic acid bacteria ( LAB) strains were isolated from various indigenous fermented foods, i.e., asinan rebung (bamboo shoot pickle), asinan terong (eggplant pickle), gatot(fennented dried cassava), growol (fermented raw cassava), tape (ferme... see more
Titiek F. Djaafaru,Endang S. Rahayu,Djoko Wibowo,Slamet Sudarmadji
Lactic acid bacteria strain TGR-2 was isolated from growol (fermented raw cassava) and then identified as Lactobacillus sp. TGR-2. According to results of the turbidimetric assay, the neutralized supernatant of Lac¬tobacillus sp. TGR-2 were able to inhib... see more
D.S. Petterson,A.H. Fairbrother
The seeds or grain of lupins, a cool climate legume, are a rich source of protein and energy. They could prove a valuable alternative to soybean and dry peas for both human foods and animal feeds. One advantage would be that lupins have a lower content of... see more
Umar Santoso,Kazuhiro Kubo,Toru Ota,Tadahiro Tadakoro,Akio Maekawa
Ethanolic extract of the coconut water showed antioxidant activity in the in vitro assay using an emulsified-aqueous system containing linoleic acid and /3-carotene. To evaluate the possible antioxidative effect in vivo, a study with rats fed fish oil die... see more
Purnama Darmadji,Masathoshi Izumimoto
The effect of chitosan as preservative on the qualities of meat including microbiological, chemical, sensory and color qualities were examined In liquid medium chitosan 0.01% inhibited the growth of some spoilage and pathogenic bacteria such as Bacillus s... see more
Haryadi Haryadi,Chusnul Hidayat,Kapti Rahayu Kuswanto
Oil palm starch was cross-linked with 0.005-0.025% phosphorus oxychloride (POC1) in alkaline solution. The modified starches were analyzed for degree of substitu¬tion (DS), amylographic properties, swelling power, paste turbidity, and in vitro digestibil... see more
Sri Raharjo
Hundreds or even thousands of volatile compounds present in meat have been documented. However, the flavor of meats have not always been successfully reproduced. This is in part due to interaction of factors such as genetic (species, breed and sex), envir... see more