Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Pharmacy Reports Annales Bogorienses
Riyona Desvy Pratiwi, Riyona Desvy
Research Center for Biotechnology, Indonesian Institute of Sciences JL. Raya Jakarta - Bogor Km.46 Cibinong 16911 Bogor - Indonesia
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Sensory evaluation of flavoring agent addition in soy-based beverage Pratiwi, Riyona Desvy; Rosyidi, Viddy Agustian; Zanjabilla, Sabighoh; Dewi, Kartika Sari; Novandra, Rio; Desvina, Della; Herawati, Heny
Pharmacy Reports Vol. 2 No. 1 (2022): Pharmacy Reports
Publisher : Indonesian Young Scientist Group and UPN Veteran Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51511/pr.46

Abstract

Soy-based beverages offer numerous health benefits, but the presence of lipoxygenases causes an unpleasant off-flavor sensation that hinders acceptability. The addition of a suitable flavoring agent has been shown to enhance the acceptability of soy-based beverages. This study aimed to investigate preferences towards two flavored variants of soy-based beverages: original chocolate made from cocoa powder and vanilla made from vanilla essence. Before comparing the sensory parameters, which included appearance, taste, odor, texture, and overall assessment, the ratio of basic components such as soy and cow milk powder, sugar, and maltodextrin was studied. Fifty-seven untrained panelists evaluated the three flavored variants of soy-based beverages. The chocolate-flavored soy-based beverage received a significantly higher score in taste, odor, texture, and overall assessment (α = 0.05). Hence, adding cocoa powder as a flavoring agent in soy-based beverages effectively improved the sensory attributes.
Evaluation of Alternative Components in Growth Media of Lactobacillus brevis for Halal Probiotic Preparation Pratiwi, Riyona Desvy; Zanjabila, Sabighoh; Fairuza, Dian; Aminah, Aminah; Praharyawan, Swastika; Fuad, Asrul Muhamad
Annales Bogorienses Vol. 24 No. 1 (2020): Annales Bogorienses
Publisher : BRIN

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Probiotic has been widely used in functional food because of numerous advantages for health. MRS broth is commonly used as standard medium in studying lactobacilli. However, in some communities - like muslim and vegetarian society, components in MRS broth/medium become an issue. Beef extract and peptone – animal derived substances as nitrogen sources in the MRS medium should be avoided for the vegetarian. Meanwhile, for the muslim society, all components must be halal-certified including those animal derived ingredients. Therefore, several alternative sources for beef extract and peptone substitution were studied. Combination of alternative nitrogen sources was applied. In order to increase the effect of the alternative nitrogen sources, alternative carbon sources were also included. This is the first report about effects of L. brevis media components on cells growth to expression level of surface layer protein (Slp). Whey, lactose, sucrose, and galactose showed high contribution to L. brevis growth. However, the tested concentration of those substances were not sufficient to obtain equal bacterial growth and Slp expression than that of MRS broth. In addition, yeast extract appeared necessary to maintain cell wall and Slp expression.
Co-Authors Aminah Aminah Asrul Muhamad Fuad, Asrul Muhamad Desvina, Della Fairuza, Dian Heny Herawati Kartika Sari Dewi Novandra, Rio Swastika Praharyawan, Swastika Viddy Agustian Rosyidi Zanjabila, Sabighoh Zanjabilla, Sabighoh