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The Isolation of taste compounds in Bekkai lan (Albertisia papuana Becc.) leaves extract using nanofiltration

The purpose of this study is to elucidate the contribution of taste compounds to the flavor in medium alkaline. The alkaline extraction of crude bekkai lan leaves was done at pH 8 while the isolation…

Local Food Diversification and Its (Sustainability) Challenges

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Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal

Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods.
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KANDUNGAN FENOLIK EKSTRAK DAUN GAMBIR (Uncaria gambir Roxb) DAN AKTIVITAS ANTIBAKTERINYA (Phenolic Compounds Extracted from Gambir (Uncaria gambir Roxb) Leave and Their Antibacterial Activities

Research about processing gambir leaves (young, midle, and old shoots) to gambir products with two methods, wet method (boilling-pressing-setling-drying) and dry method (drying-…
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Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)

Bekkai lan leaves are commonly known as food flavoring in the culinary world of Dayak tribe, Borneo, Indonesia. No report has been made concerning the profile of the taste compounds in the extract of…
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Determination of taste enhancing compounds from alkaline extraction of Bekkai lan (Albertisia papuana Becc.) leaves by nanofiltration technique

Taste enhancer compounds from specific ethnic culinary herbs have very little information in the literature but this is important to food scientiests because these compounds can have a positive…

KARAKTERISASI KIMIA, FISIKOKIMIA DAN ORGANOLEPTIK JAM DAN JELLY JONJOT LABU KUNING (Cucurbita maxima) [Chemical, Physicochemical and Sensory Characterization of Jam and Jelly Made from Pumpkin…

The objective of this research was to examine the contents of pectin,???carotene and sugars of the pumpkin strands, and to evaluate the effects of sugar addition and pH on the chemical, physical, and…

Biosintetis Etilen Luka pada Irisan Mesokarp Labu Kuning ( Wound Ethylene Biosinthesis in Wounded Winter Squash Fruit Mesocarp Tissue)

The result indicated that the formation of wound ethylene was followed by theformation of cyanide-containing compounds with the similar pattern and an incrase in b-CAS activity suggesting cyanide detoxification in the tissue, suggesting larger wound surface area ratio made the b- CAS activity was higher.
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Etilen luka, aktivitas enzim peroksidase, polifenol oksidase, dan fenil alanin liasepeda irisan mesokarp labu kuning= Wound Ethylene, Activity of Peroxidase, Polyphenol Oxidase, and Phenyl Alanine…

SENSITIVITAS BAKTERI GRAM POSITIF TERHADAP KATEKIN YANG DIEKSTRAKSI DARI GAMBIR (Uncaria gambir) Sensitivity Of Gram-Possitive Bacteria Toward Catechin Extracted From Gambir (Uncaria gambir) Roxb

It could be concluded that S. mutans was the most sensitive bacteria to the catechin extracted from gambir followed by S. aureus and B. subtilis.
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