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Volatiles and aroma characterization of several lai (Durio kutejensis) and durian (Durio zibethinus) cultivars grown in Indonesia
Abstract Volatiles of six lai and four durian cultivars grown in Indonesia were analyzed using SPME/GC-MS. Total of 49 compounds in lai and 44 in durian were identified, including sulfurs, esters,Expand
A review of the bioactivity and flavor properties of the exotic spice “andaliman” (Zanthoxylum acanthopodium DC.)
ABSTRACT Andaliman (Zanthoxylum acanthopodium DC.) is a plant endemic to North Sumatera, Indonesia. It has been used as food ingredient because of its unique properties of its pericarp, such as itsExpand
Role of Bacteria in Tempe Bitter Taste Formation: Microbiological and Molecular Biological Analysis Based on 16S rRNA Gene
TLDR
It is revealed that the processing method has no impact on the formation of the bitter taste in tempe, and the difference in the number and the types of bacteria involved in the tempe production process leads to the difference of bitter taste intensity in both EMP and WJB. Expand
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Andaliman (Zanthoxylum acanthopodiumDC) is a wild herb, with strong exotic and citrus-like flavor, very populer in Nothern Sumatera, Indonesia. This research is conducted to identify the volatileExpand
High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration.
TLDR
It was found that the formation of HIPEs was strongly influenced by the pH of the colloidal complexes, and such viscoelastic gel-like systems could find potential commercial applications in the development of label-friendly novel food products with interesting textures. Expand
Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins
Abstract The colour and stability properties of jambolan anthocyanins, both natural and copigmented forms, were investigated in beverage model as well as their radical scavenging ability. NaturalExpand
Angiotensin converting enzyme (ACE) inhibitory and antihypertensive activities of protein hydrolysate from meat of Kacang goat (Capra aegagrus hircus).
TLDR
Protein hydrolysate of Kacang goat meat produced by sequential digestion with endo-proteinase and protease complex has great potential as a functional ingredient, particularly as an antihypertensive agent. Expand
Chemical Constituents of Sugar-Containing Sap and Brown Sugar from Palm in Indonesia
Sugar-containing sap obtained from Indonesian palm trees by traditional methods and brown sugar produced from it were analyzed for general, sugar and organic acid compositions. Fresh sap collectedExpand
Oriental natural flavor: Liquid and spray—dried flavor of “Jeruk purut” (Citrus hystrix DC) leaves
A processing method is needed in order to produce a C. hystrix leaves' flavor which is easy to use as well as easy to be stored and distributed. In the present study, the effect of leavesExpand
Volatile Compounds of Pluchea indica Less and Ocimum basillicum Linn Essential Oiland Potency as Antioxidant
This research was conducted to identify volatile compounds of pluchea and basil essential oils and their antioxidant capacity to scavenge a DPPH (1,1-diphenyl-2-picrylhidrazyl) free radical andExpand
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