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All Journal Journal of Food and Pharmaceutical Science Communications in Science and Technology Majalah Kesehatan Pharmamedika
Kiyat, Warsono El
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Chemistry Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Enzymes Involving in Chocolate Processing Kiyat, Warsono El; Monica, Audrey; Qomariyah, Noor; Manurung, Brian Saputra
Journal of Food and Pharmaceutical Sciences Vol 6, No 1 (2018): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.988 KB) | DOI: 10.14499/jfps

Abstract

Indonesia is one of the largest cocoa-producing countries in the world, but the productivity of Indonesian cocoa is relatively low compared to other cocoa-producing countries. Many cocoa beans are exported in raw form (raw cocoa beans) so they do not have high economic value. In addition, cocoa beans also can not be consumed directly and must be processed first. The processing of cocoa beans includes curing stage, breaking the fruit, fermentation, soaking and washing, drying, sorting, and storage to producing cacao almonds. The fermenting process of cocoa beans involves the role of the polyphenol oxidase to produce flavor precursor compounds. Furthermore, to improve the quality of the resulting chocolate, protease and carboxypeptidase can be used in the processing of cacao almonds to enhance flavor precursor compounds forming to produce chocolate with stronger flavor characteristics. Processed chocolates can be developed into confectionery with a soft or liquid filler by utilizing invertase to obtain a solid filler during processing that may turn into liquid during storage. Keywords : cocoa, chocolate, enzyme, processing.
Erratum pada artikel: Evaluasi Keamanan dan Sanitasi Pangan pada Industri Popcorn Rumahan Giovani, Ivana; Jesica, Claudia; Mudhita, Synthia; Kiyat, Warsono El
Majalah Kesehatan Pharmamedika Vol 11, No 1 (2019): JUNI 2019
Publisher : Lembaga Penelitian Universitas YARSI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33476/mkp.v11i1.956

Abstract

Penerapan prinsip hygiene dan sanitasi pangan yang tidak tepat adalah faktor yang berperan dalam penyebaran penyakit bawaan makanan serta berdampak pada kesehatan konsumen yang mengonsumsinya. Produk pangan yang diolah secara skala rumah tangga juga memiliki pedoman keamanan dan sanitasi pangan dalam proses pengolahannya untuk menghasilkan produk yang berkualitas. Penelitian dilakukan secara kualitatif, yaitu dengan teknik wawancara, observasi, dan studi literatur, kemudian dianalisis dengan tujuan menggambarkan secara sistematis fakta dan karakteristik objek yang diteliti secara tepat pada industri rumahan popcorn daerah Pegadungan, Kalideres, Jakarta Barat. Hasil penelitian  menunjukan pelaksanaan sanitasi dan hygiene di industri popcorn tersebut “masih belum terlaksana dengan baik dan benar. Banyak temuan cemaran dibeberapa aspek seperti dinding, dan jendela serta perilaku karyawan yang berpotensi menyebabkan pencemaran. Penerapan tentang hygiene dan sanitasi pada industri rumah tangga popcorn dalam mengelola produknya juga belum dilaksanakan sesuai dengan Cara Pengolahan Pangan yang Baik (CPPB).
Potential of lacto-N-biose I as a prebiotic for infant health: A review Kiyat, Warsono El; Astuti, Santi Dwi; Budijanto, Slamet; Syamsir, Elvira
Communications in Science and Technology Vol 6 No 1 (2021)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.6.1.2021.277

Abstract

Prebiotic is one alternative in the prevention of disease in infants. Generally, it is available as oligosaccharide which may occur naturally, but can also be added as a dietary supplement for food, beverage or formula. Lacto-N-biose I (LNB), a kind of prebiotic has not been widely examined in regard to its activities as a bifidogenic factor. Naturally, it is available in a compound form in human milk oligosaccharide (HMO) as the main constituent of human milk rather than fat and protein. HMOs also have prebiotic activity in the body and play an important role in providing nutrition for the infant health. LNB is potential to be used in food ingredient, especially infant food formula regarding the prebiotic effect and it could be enzymatically synthesized using enzymes involved in the LNB biosynthesis pathway by microorganisms.
Co-Authors Ainezzahira, Ainezzahira Elvira Syamsir Giovani, Ivana Jesica, Claudia Manurung, Brian Saputra Monica, Audrey Mudhita, Synthia Multri, Hafiza Dwi Nursyawal Nacing Qomariyah, Noor Santi Dwi Astuti Slamet Budijanto