The Experts below are selected from a list of 1845 Experts worldwide ranked by ideXlab platform
R. Marwita Sari Putri - One of the best experts on this subject based on the ideXlab platform.
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Synergistic Effect Of Taurine Sea Slug (Discodoris sp.) and Ginger (Curcuma Xanthorriza Roxb.) in Functional Beverage Powders.
2020Co-Authors: R. Marwita Sari PutriAbstract:Aquatic resources such as sea slug (Discodoris sp.) can be processed into Functional Beverages. Sea slug has been reported as antioxidant containing taurine. Th is study was conducted into 2 steps: 1)preparation of raw materials (Discodoris sp.); 2) formulation of the Functional Beverage product. Th e aims of the study were 1) to determine the concentration of raw materials composition by considering the synergistic eff ect of taurine on the Functional Beverage; 2) to determine the eff ect of the preparation of Functional Beverage powder on taurine. Th ree formulas physically acceptable were T1 (Discodoris sp. 20%, ginger 40%, curcuma 20%, lemon 20%),T2 (Discodoris sp. 25%, ginger 40%, curcuma 15%, lemon 20%), and T3 (Discodoris sp. 30%, ginger 40%, curcuma 10%, lemon 20%).
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SINERGIS TAURIN LINTAH LAUT (Discodoris sp.) DAN TEMULAWAK (Curcuma xanthorriza Roxb.) DALAM SERBUK MINUMAN FUNGSIONAL Synergistic of Taurine Sea Slug (Discodoris sp.) and Ginger (Curcuma Xanthorriza Roxb.) in Functional Beverage Powders
2020Co-Authors: R. Marwita Sari Putri, Kustiariyah Tarman, Tembilahan Hulu Riau, Kampus Ipb Darmaga Bogor, Raya PajajaranAbstract:Aquatic resources such as sea slug (Discodoris sp.) can be processed into Functional Beverages. Sea slug has been reported as antioxidant containing taurine. Th is study was conducted into 2 steps: 1)preparation of raw materials (Discodoris sp.); 2) formulation of the Functional Beverage product. Th e aims of the study were 1) to determine the concentration of raw materials composition by considering the synergistic eff ect of taurine on the Functional Beverage; 2) to determine the eff ect of the preparation of Functional Beverage powder on taurine. Th ree formulas physically acceptable were T1 (Discodoris sp. 20%, ginger 40%, curcuma 20%, lemon 20%),T2 (Discodoris sp. 25%, ginger 40%, curcuma 15%, lemon 20%), and T3 (Discodoris sp. 30%, ginger 40%, curcuma 10%, lemon 20%).
Marco Gobbetti - One of the best experts on this subject based on the ideXlab platform.
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synthesis of γ aminobutyric acid gaba by lactobacillus plantarum dsm19463 Functional grape must Beverage and dermatological applications
Applied Microbiology and Biotechnology, 2010Co-Authors: Raffaella Di Cagno, Francesco Mazzacane, Giammaria Giuliani, Carlo Giuseppe Rizzello, Maria De Angelis, Marisa Meloni, Barbara De Servi, Marco GobbettiAbstract:Agriculture surplus were used as substrates to synthesize γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463 for the manufacture of a Functional Beverage or as a novel application for dermatological purposes. Dilution of the grape must to 1 or 4% (w/v) of total carbohydrates favored higher cell yield and synthesis of GABA with respect to whey milk. Optimal conditions for synthesizing GABA in grape must were: initial pH 6.0, initial cell density of Log 7.0 cfu/mL, and addition of 18.4 mM l-glutamate. L. plantarum DSM19463 synthesized 4.83 mM of GABA during fermentation at 30°C for 72 h. The fermented grape must also contain various levels of niacin, free minerals, and polyphenols, and Log 10.0 cfu/g of viable cells of L. plantarum DSM19463. Freeze dried preparation of grape must was applied to the SkinEthic® Reconstructed Human Epidermis or multi-layer human skin model (FT-skin tissue). The effect on transcriptional regulation of human beta-defensin-2 (HBD-2), hyaluronan synthase (HAS1), filaggrin (FGR), and involucrin genes was assayed through RT-PCR. Compared to GABA used as pure chemical compound, the up-regulation HBD-2 was similar while the effect on the expression of HAS1 and FGR genes was higher.
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Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: Functional grape must Beverage and dermatological applications
Applied Microbiology and Biotechnology, 2010Co-Authors: Raffaella Di Cagno, Francesco Mazzacane, Giammaria Giuliani, Carlo Giuseppe Rizzello, Maria De Angelis, Marisa Meloni, Barbara De Servi, Marco GobbettiAbstract:Agriculture surplus were used as substrates to synthesize gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463 for the manufacture of a Functional Beverage or as a novel application for dermatological purposes. Dilution of the grape must to 1 or 4% (w/v) of total carbohydrates favored higher cell yield and synthesis of GABA with respect to whey milk. Optimal conditions for synthesizing GABA in grape must were: initial pH 6.0, initial cell density of Log 7.0 cfu/mL, and addition of 18.4 mM L-glutamate. L. plantarum DSM19463 synthesized 4.83 mM of GABA during fermentation at 30 degrees C for 72 h. The fermented grape must also contain various levels of niacin, free minerals, and polyphenols, and Log 10.0 cfu/g of viable cells of L. plantarum DSM19463. Freeze dried preparation of grape must was applied to the SkinEthic(R) Reconstructed Human Epidermis or multi-layer human skin model (FT-skin tissue). The effect on transcriptional regulation of human beta-defensin-2 (HBD-2), hyaluronan synthase (HAS1), filaggrin (FGR), and involucrin genes was assayed through RT-PCR. Compared to GABA used as pure chemical compound, the up-regulation HBD-2 was similar while the effect on the expression of HAS1 and FGR genes was higher.
Nurhidajah Nurhidajah - One of the best experts on this subject based on the ideXlab platform.
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Aktivitas Antibakteri Minuman Fungsional Sari Tempe Kedelai Hitam Dengan Penambahan Ekstrak Jahe (Study of Antibacterial Activity Functional Drinks of Black Soybean Tempe with Addition Ginger Extract)
2020Co-Authors: Nurhidajah NurhidajahAbstract:Nutrition in Tempe can be useful for metabolic reactions, also contains a natural antibiotic that can inhibit the emergence of various diseases, such as antibacterial components which are very beneficial to health. Beverage products form tempe which The addition of ginger extract on the Functional Beverage black soybean tempe. This study consists of 2 stages. Phase I is introductory, covering the manufacture of black soybean tempe (2 times the boiling), followed by analysis of water and protein content, then phase 2 is a Functional Beverage processing optimization with ginger extract additional variation were 0 %, 1%, 2%, 3% and 4%, in treatment that is by non-instant and instant. The design of the study in phase 2 is 5x2 factorial experiment using a Completely Randomized Design. The first factor is the addition of ginger extract with 5 variations, and the second factor of 2 variations of processing, so there were 10 treatment combinations. The results showed black soybean tempe has a water content of 61.81%, protein 20.36%, fat 2.9% and 0.97% ash. Organoleptic assessment showed non instant processing has a flavor that is higher than processed an instant. Protein consentration of black soybean tempe Functional Beverage with the highest non-instant processing with the addition of ginger extract 2%. Drink black soybean tempe has a relatively weak antibacterial activity (
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aktivitas antibakteri minuman fungsional sari tempe kedelai hitam dengan penambahan ekstrak jahe study of antibacterial activity Functional drinks of black soybean tempe with addition ginger extract
Jurnal Pangan dan Gizi, 2010Co-Authors: Nurhidajah NurhidajahAbstract:Nutrition in Tempe can be useful for metabolic reactions, also contains a natural antibiotic that can inhibit the emergence of various diseases, such as antibacterial components which are very beneficial to health. Beverage products form tempe which The addition of ginger extract on the Functional Beverage black soybean tempe. This study consists of 2 stages. Phase I is introductory, covering the manufacture of black soybean tempe (2 times the boiling), followed by analysis of water and protein content, then phase 2 is a Functional Beverage processing optimization with ginger extract additional variation were 0 %, 1%, 2%, 3% and 4%, in treatment that is by non-instant and instant. The design of the study in phase 2 is 5x2 factorial experiment using a Completely Randomized Design. The first factor is the addition of ginger extract with 5 variations, and the second factor of 2 variations of processing, so there were 10 treatment combinations. The results showed black soybean tempe has a water content of 61.81%, protein 20.36%, fat 2.9% and 0.97% ash. Organoleptic assessment showed non instant processing has a flavor that is higher than processed an instant. Protein consentration of black soybean tempe Functional Beverage with the highest non-instant processing with the addition of ginger extract 2%. Drink black soybean tempe has a relatively weak antibacterial activity (<5 mm), and there is the influence of treatment with antibacterial activity in soybean tempe drink black. suggested further research to otimasi black soybean tempe Beverage processing and processing of instant non-instantaneous with the addition of ginger extract at least 4%. Key words : black soybean, Functional drinks, antibacterial activity
Kustiariyah Tarman - One of the best experts on this subject based on the ideXlab platform.
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SINERGIS TAURIN LINTAH LAUT (Discodoris sp.) DAN TEMULAWAK (Curcuma xanthorriza Roxb.) DALAM SERBUK MINUMAN FUNGSIONAL Synergistic of Taurine Sea Slug (Discodoris sp.) and Ginger (Curcuma Xanthorriza Roxb.) in Functional Beverage Powders
2020Co-Authors: R. Marwita Sari Putri, Kustiariyah Tarman, Tembilahan Hulu Riau, Kampus Ipb Darmaga Bogor, Raya PajajaranAbstract:Aquatic resources such as sea slug (Discodoris sp.) can be processed into Functional Beverages. Sea slug has been reported as antioxidant containing taurine. Th is study was conducted into 2 steps: 1)preparation of raw materials (Discodoris sp.); 2) formulation of the Functional Beverage product. Th e aims of the study were 1) to determine the concentration of raw materials composition by considering the synergistic eff ect of taurine on the Functional Beverage; 2) to determine the eff ect of the preparation of Functional Beverage powder on taurine. Th ree formulas physically acceptable were T1 (Discodoris sp. 20%, ginger 40%, curcuma 20%, lemon 20%),T2 (Discodoris sp. 25%, ginger 40%, curcuma 15%, lemon 20%), and T3 (Discodoris sp. 30%, ginger 40%, curcuma 10%, lemon 20%).
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estimated shelf life Beverage powders sea slug discodoris sp with accelerated shelf life test aslt method arrhenius model
Marinade, 2018Co-Authors: Raja Marwita Sari Putri, Nurjanah Nurjanah, Kustiariyah TarmanAbstract:The Arrhenius model ASLT method is widely used to estimate the shelf life of food products that are easily damaged by the effects of chemical reactions, including fat oxidation, Maillard reactions, protein denaturation and so on. The aim of this study was to determine the best shelf life through stability testing. Testing shelf life was done by acceleration time or acceleration model using Arrhenius method. During the storage period, the product was stored in three different temperature conditions, ie, 30 ° C, 35 ° C and 45 ° C. Stability test performed on every 7 days observation of water content test (aw). Estimation of shelf life based on the critical parameter that is water activity value (aw) hence can be known save age of Functional Beverage powders sea slug of T2 have a longer shelf life when compared with T1.
Raya Pajajaran - One of the best experts on this subject based on the ideXlab platform.
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SINERGIS TAURIN LINTAH LAUT (Discodoris sp.) DAN TEMULAWAK (Curcuma xanthorriza Roxb.) DALAM SERBUK MINUMAN FUNGSIONAL Synergistic of Taurine Sea Slug (Discodoris sp.) and Ginger (Curcuma Xanthorriza Roxb.) in Functional Beverage Powders
2020Co-Authors: R. Marwita Sari Putri, Kustiariyah Tarman, Tembilahan Hulu Riau, Kampus Ipb Darmaga Bogor, Raya PajajaranAbstract:Aquatic resources such as sea slug (Discodoris sp.) can be processed into Functional Beverages. Sea slug has been reported as antioxidant containing taurine. Th is study was conducted into 2 steps: 1)preparation of raw materials (Discodoris sp.); 2) formulation of the Functional Beverage product. Th e aims of the study were 1) to determine the concentration of raw materials composition by considering the synergistic eff ect of taurine on the Functional Beverage; 2) to determine the eff ect of the preparation of Functional Beverage powder on taurine. Th ree formulas physically acceptable were T1 (Discodoris sp. 20%, ginger 40%, curcuma 20%, lemon 20%),T2 (Discodoris sp. 25%, ginger 40%, curcuma 15%, lemon 20%), and T3 (Discodoris sp. 30%, ginger 40%, curcuma 10%, lemon 20%).
