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AHMAD DWI SETYAWAN
Department of Biology, Faculty of Mathematic and Natural Sciences, Sebelas Maret University. Jl. Ir. Sutami 36a Surakarta 57126, Central Java, Indonesia
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Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetable chips produced by low-temperature of vacuum frying machine AHMAD DWI SETYAWAN; SUGIYARTO SUGIYARTO; SOLICHATUN SOLICHATUN; ARI SUSILOWATI
Nusantara Bioscience Vol. 5 No. 2 (2013)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n050206

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Abstract. Setyawan AD, Sugiyarto, Solichatun, Susilowati A. 2013. Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetable chips by produced low-temperature of vacuum frying machine. Nusantara Bioscience 5: 86-103. Frying process is one of the oldest cooking methods and most widely practiced in the world. Frying process is considered as a dry cooking method because it does not involve water. In the frying process, oil conduction occurred at high temperature presses water out of food in the form of bubbles. Fried foods last longer due to reduced water contents leading to less decomposition by microbes, even fried foods can enhance nutritional value and beautify appearance. Food frying technology can extend the shelf life of fruits and vegetables, while the frying oil is used to enhance the flavor of the products, but the use of improper frying oil can have harmful effects on human health. Vacuum frying is a promising technology and may become an option for the production of snacks such as fruit and vegetable crisps that present the desired quality and respond to the new health trends. This technique of frying food at a low temperature and pressure makes the nutritional quality of the food is maintained and the quality of the used oil is not quickly declined to become saturated oils that are harmful to human health. This technique produces chips that have physical, physicochemical, chemical, and sensorial properties generally better than chips produced by conventional deep-fat frying methods.
Review: Effect of global warming on plant evolution and diversity; lessons from the past and its potential recurrence in the future AHMAD DWI SETYAWAN
Nusantara Bioscience Vol. 1 No. 1 (2009)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n010104

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Abstract. Setyawan AD. 2009. Effect of global warming on plant evolution and diversity; lessons from the past and its potential recurrence in the future. Nusantara Bioscience 1: 43-52. Lessons from the past show that global warming and glaciation are repeated natural cycles; the trigger factor is not always the same. Still, global warming is always accompanied by elevated levels of CO2 and greenhouse gases in the atmosphere, which causes the other rising global temperatures. Present and destruction of various plants and other living things continue to happen from time to time. Every era has its own life form, as a mirror of global environmental conditions at the time. Biodiversity is not always the same between one period of global warming and the subsequent global warming or one period of glaciation with the next glaciation. However, new breeds always show traces of the evolution of their ancestors. Man is one of the agents of global warming that began with developing agricultural systems since 8,000 years ago. The impact of climate change due to global warming should continue to be wary of. Based on past experience, global warming is always followed by mass extinctions, but various life forms will still survive even though their shape is almost certainly not the same as before. Living organisms that can survive will evolve into new taxa different from their parental taxa. Humans who were present at that time probably were not men present at this time, given Homo sapiens may have been extinct for not being able to adapt or otherwise has evolved into a new man who may no longer show characteristics of human wisdom.
Co-Authors ARI SUSILOWATI SOLICHATUN SOLICHATUN SUGIYARTO SUGIYARTO