Slamet Budijanto

• Dr.
• IPB University (Bogor Agricultural University)

The influences of coagulation conditions on the characteristics of tofu have been investigated by many studies, with limited perspectives on the utilization of organic acid coagulants. Hence, this research aimed to study the psychochemical and functional properties of tofu coagulated by bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juic...

Within this study, phytochemical, fatty acid and proximal composition of six Indonesian brown rice cultivars (Inpari 42, Inpari 43, Situ Bagendit, IPB3 S, Inpari 17, and Inpara 3) were reported. The range of moisture, ash, crude fat, crude protein, and total carbohydrates content of six varieties of brown rice were 11–12%, 1.3–1.4%, 2–3%, 7–11%, an...

Beras coklat diketahui memiliki komponen bioaktif yang bermanfaat bagi kesehatan. Namun, konsumsi beras coklat di masyarakat saat ini memang masih rendah dibandingkan dengan beras putih. Hal ini disebabkan beras coklat memerlukan waktu pemasakan yang cukup lama, memiliki tekstur agak keras, dan berbau yang kurang disukai. Beras coklat berkecambah a...

Purpose The purpose of this study was to evaluate the in vitro and in vivo effects of three varieties of Indonesian fermented rice bran (RB) (Inpari 6, Inpari 30 and Inpara 1). Design/methodology/approach Three types of RB were fermented using Rhizopus oligosporus. The total phenolic content (TPC) was determined using the Folin–Ciocalteau method...

Rice analog (RA) has been becomes "vehicle" for food diversification program in Indonesia. Rice bran is a potential source because it has health benefits yet not fully utilized. It will have high added value when it is developed as RA. The objectives of this research is to determine the best formula of rice bran based RA. In this research, rice ana...

Partially pregelatinized sago starch (PPSS) and a red rice-sago fibre mixture were investigated for their effects on the functional properties of sago analog rice. Five PPSS:sago starch ratios were tested, each mixed with 33% red rice and 7% sago fibre. Extrusion was performed without precooking using specific process conditions. The addition of 15...

Salted egg white desalination is a method of reducing salt levels while optimising protein yield. This study aimed to analyse the effects of membrane pore size and dilution levels on the quantity of protein and salts. The identification of rheological properties and the type of fouling that occurs during the salted egg white desalination process we...

Background: Diabetes is a devastating disease that causes millions of deaths. Fermented rice bran (FRB), made by fermenting rice bran with Aspergillus kawachii and a mixture of lactic acid bacteria, was hypothesized to b able to improve diabetes-related symptoms. This study aimed to investigate the effects of FRB supplementation in mitigating type...

Indonesia has the highest rice consumption rate in the world, averaging 130 kg per capita per year. Despite government efforts to reduce this through food diversification programs, there has been little success. One approach to reducing rice consumption is to process non-rice ingredients into rice analogues that have similar characteristics to trad...

Black rice is an indigenous food in Indonesia that is rich in anthocyanins, a group of plant pigments that are also found in berries. Despite the similarity in anthocyanin content, the high cost and limited availability of berries have restricted their use for extraction. Therefore, this study aimed to determine the total anthocyanin, flavonoid con...

Meulaboh is located in the western part of Sumatra Island, West Aceh Regency, Aceh Province. Coastal areas in the Meulaboh have an endemic type of fish, lumi-lumi (Harpodon nehereus), which is known to contain various micronutrients and proteins. The study aimed to identify the best macaroni formulation based on good sensory acceptability, micronut...

The surimi industry faces challenges due to the overexploitation of demersal fishes, requiring precise fish stock assessments and the exploration of alternative raw materials. Research in these areas is crucial for fish sustainability. Thus, the current study aims to identify the existing knowledge covering the use of the length-based spawning pote...

Sago starch from Bangka, Riau, and Papua could be increased in added value through the extrusion process without a die. This study aims to explore the physicochemical properties of sago starch classifed based on its origin in Indonesia, namely Bangka, Riau, and Papua, including the same properties of its extruded product, namely partially pregelati...

This study aims to obtain the characteristics of PPSS as a binder extruded in a twin-screw extruder (TSE) without a die under 9 extrusion conditions selected from a systematic review. The Successive conditions: moisture content, last zone of barrel temperature, and screw speed for each condition were recorded. Respectively, the values were 32%, 60⁰...

Black rice bran (BRB) is well-known for its high antioxidant activity and its pivotal role in preventing colon cancer. The present study aims to investigate the effects of BRB administration on BALB/C mice induced with azoxymethane (AOM) and dextran sodium sulphate (DSS). The 24 mice were divided into three groups: the group induced by colon cancer...

Wheat bran (WB) is a low-value by-product of the wheat milling industry. Solid-state fermentation with Rhizopus oligosporus is performed to improve WB’s nutritional quality (RH). Twenty-five mice (11-week-old C57BL/6N male mice) were divided into three groups. The first group was fed a control diet (n = 8), the second group a 10% WB-supplemented di...

This study investigated the stability and rheological properties of multiphase systems comprising red palm oil and water, with zinc oxide nanoparticles (ZnO) as stabilizers. Multiphase systems with 60% and 70% (v/v) oil contents exhibited excellent physical stability. To achieve a stable multiphase system, a 60% (v/v) oil content required 1.50% (w/...

Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life. The aim of this study was to evaluate the physicochemical characteristics of analog rice made from these mixed flours and to d...

Sago starch from Bangka, Riau, and Papua could be increased in added value through the extrusion process without a die. This study aims to explore the physicochemical properties of sago starch classified based on its origin in Indonesia, namely Bangka, Riau, and Papua, including the same properties of its extruded product, namely partially pregelat...

Sago starch from Bangka, Riau, and Papua could be increased in added value through the extrusion process without a die. This study aims to explore the physicochemical properties of sago starch classified based on its origin in Indonesia, namely Bangka, Riau, and Papua, including the same properties of its extruded product, namely partially pregelat...

Velvet beans are potential sources of parent proteins for bioactive peptide production. In this study, a combination of fermentation and neutrase-catalyzed continuous hydrolysis in an enzymatic membrane reactor was performed to produce antioxidative and angiotensin I-converting enzyme inhibitory (ACEi) peptides. The optimum operating conditions wer...

Beneng Taro is a type of taro found in Banten agricultural but has not been appropriately utilized. The drying process is critical since temperature changes will result in various properties. This research aimed to evaluate the rheology and functional characteristics of starch and flour made from Beneng Taro dried in the sunlight and hot air as sus...

This research aims to identify the effects of the administration of a black rice bran diet on colorectal cancer in dextran sodium sulfate and azoxymethane-induced BALB/c mice. The research was conducted on three groups consisting of eight Balb/c mice: two groups were fed with carcinogens, and the third group, referred to as the normal group, was su...

Worldwide, colon cancer has become the fourth cause of death in terms of cancer. A high fiber and antioxidants diet help promote a healthy diet and prevent colon cancer. Black rice bran has high content both in fiber and phenolic. The aim of this research was to observe the potential of fermented black rice bran in improving colon conditions profil...

Rice bran is a by-product of brown rice milling process. The aim of this study was to determine the effect of fermentation on the changes of total phenolic content, antioxidant activity, and bioactive components in rice bran with the combination of defatting treatment. Coloured rice bran Inpari 30 (white), Inpari 24 (red), and Cempo Ireng (black) w...

Cinnamic acid is a phenolic compound that has the potential to act as a natural antioxidant. Cinnamic acid esterification can be performed by adding alcohol as an alkyl group donor. This esterification is carried out to increase the antioxidant capacity of cinnamic acid. Esterification of cinnamic acid with butanol as the alkyl group donor was the...

This study investigates the continuous production of bioactive peptides from fermented velvet bean (Mucuna pruriens) using a cost-effective enzymatic membrane reactor. The optimal operating conditions for continuous hydrolysis were residence time of 9 h, enzyme-to-substrate ratio of 10%, and the use of a 5-kDa PES membrane for separation. The resul...

One of the main challenges hindering the commercialization of bioactive peptides is the lack of scalable and consistent production methods. To overcome this obstacle, an automated enzyme membrane reactor was used to continuously produce bioactive peptides from velvet bean (Mucuna pruriens). The optimum operating conditions were [E]/[S] = 5%, pH = 7...

Whey powder, an industrial by-product, has the potential to be transformed into functional ingredients using the Maillard reaction. In this study, this chemical reaction occurred between whey powder and tempeh protein extract, resulting in increased antioxidant activity. This study aimed to isolate the Maillard reaction products (MRP) with the best...

Cinnamic acid is a phenolic compound with the potential to act as a natural antioxidant. Cinnamic acid esterification can be performed by adding a long-chain alcohol to one of its hydroxyl groups to improve its antioxidant activity. In this study, cinnamic esters were synthesized in an enzymatic membrane reactor (EMR) and were carried out continuou...

Lemon juice can be used as an acidifier to separate curd and whey from milk by decreasing the pH until it reaches the isoelectric point. This study observed the effect of lemon juice as a coagulant for soft cheese-making characteristics using direct acidification that variates the temperature point and the level of lemons maturity classify by the f...

Partially Pregelatinized Starch (PPS) is an extrudate of extrusion process which can be used as a binder in processed foods. In this investigation, a systematic review (SR) on the twin-screw extruder (TSE) optimum condition to produce PPS derived from sago starch and other different starches is presented. The systematic review is conducted by follo...

The objective of this study was to evaluate the hypocholesterolemic effect of analogue rice added with rice bran from three different rice varieties (white, red and black). The Sprague Dawley rats were fed ad libitum with six different chow formulas, i.e. standard diet equal to AIN-93G (C-), high-cholesterol diet (C+), high cholesterol diet plus an...

Fermentation is thought to alter the composition and bioavailability of bioactive compounds in rice bran. However, how this process affects the anti-inflammatory effects of rice bran and the bioactive compounds that might participate in this function is yet to be elucidated. This study aimed to isolate bioactive compounds in fermented rice bran tha...

This study aims to assess the potential of antioxidants derived from black rice macaroni and pigmented beans as functional foods. A completely randomized design with 2 replications was employed for experimentation. The parameters under investigation encompass total phenolic and flavonoid content, cooking quality, organoleptic evaluations, as well a...

ABSTRAK Kulit umbi singkong merupakan salah satu limbah dari industri pengolahan singkong. Eksplorasi dari pemanfaatan selulosa kulit umbi singkong dilakukan untuk mendapatkan peningkatan nilai tambah dan menjawab kebutuhan industri, salah satunya adalah selobiosa sebagai alternatif sumber prebiotik. Selobiosa didapatkan melalui hidrolisis selulosa...

Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final produ...

The objective of this study was to find the best inhibition of WiDr colon cancer cells growth using Fermented Black Rice Bran (FBRB) extract and the mechanism of colon cancer inhibition by fermented rice bran. In this study, BRB was fermented by Rhizopus oligosporus (FBROLI), Rhizopus oryzae (FBRO), respectively, for 0, 24, 48, 72, and 96 h to anal...

Pola konsumsi pangan pokok masyarakat menjadi salah satu penyebab defisiensi mikronutrien dimana proporsi konsumsi nasi mencapai 51–60 persen, sedangkan beras sosoh hanya mengandung 1 mgFe dan 0,63 mg Zn/100 gram. Salah satu upaya penanggulangan defisiensi mikronutrien adalah denganpengembangan beras analog. Proses produksi dan pemilihan bahan baku...

Penelitian ini bertujuan untuk mengevaluasi perbedaan karakterisasi sifat fisikokimia beras pecah kulit berpigmen hitam (varietas Jowo Melik) fermentasi. Analisis yang dilakukan yaitu warna, proksimat, profil pasting, amilosa, pati, serat pangan larut air, serat pangan tidak larut air, dan total serat pangan. Fermentasi Beras Pecah Kulit menggunaka...

Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was condu...

Pigmented rice is known to have nutritional and bioactive compounds which commonly concentrated in the bran layers. Solid-state fermentation is known to enhance the bioactive compounds of rice bran. The study aims to identify fermented rice bran’s volatile compounds and aroma attributes from some pigmented rice (Inpari 24, Saodah, Cempo Ireng and J...

Rice bran and banana flour contain nutrients and bioactive compounds that have potential to be used for the development of functional food, such as breakfast cereal. The study is aimed to develope functional breakfast cereal from corn flour (54%, 59%, 64%), rice bran (20%), and banana flour (10%) (raja bandung and kepok) with the addition of coconu...

Tepung beras pecah kulit berkecambah dapat dimanfaatkan sebagai bahan pangan fungsional karena mengandung senyawa γ-aminobutyric acid (GABA) dan komponen bioaktif lainnya. Penelitian ini bertujuan untuk menganalisis pengaruh waktu perendaman terhadap profil pasting dan komponen bioaktif tepung beras pecah kulit berkecambah. Perkecambahan dilakukan...

Analog rice is an alternative food that can also be a functional food. Analog rice has the same shape as rice grains, can be made from non-rice flour, and can be consumed like white rice. The purpose of this study is to determine the effect as an antidiabetic of the addition of fermented black rice bran (FBB) and non-fermented black rice bran (NFBB...

This research aims to identify the effects of the administration of a black rice bran diet oncolorectal cancer in dextran sodium sulfate and azoxymethane-induced BALB/c mice. Theresearch was conducted on three groups consisting of eight Balb/c mice: two groups were fed withcarcinogens, and the third group, referred to as the normal group, was suppl...

Keywords antioxidant activity, Maillard reaction, water-soluble tempeh extract, whey powder. The high amino acid content in over fermented tempeh and lactose in whey powder can be combined to perform a Maillard reaction. This strategy can be used to produce functional food products. Like the Maillard reaction products,, melanoidins have been report...

Talas Beneng (Xanthosoma undipes K.Koch) merupakan sumber pangan lokal khas Banten yang banyak tumbuh di Kabupaten Pandeglang. Sebagian besar Talas Beneng diolah menjadi tepung dan dijual untuk digunakan sebagai bahan baku pembuatan produk bakery. Akan tetapi masih terdapat masalah dengan produk tepung ini, yaitu karakteristiknya tidak stabil dan m...

The purpose of this study was to compare the characteristics of flakes rice made pigmented and non-pigmented glutinous rice grain on chemical composition, fatty acid, amino acid, dietary fiber, and antioxidant properties. Flakes glutinous rice (FGR) made glutinous rice grain that has been pre-roasted and then flattened. This product contains an end...

Salah satu informasi penting yang harus diketahui dalam mendistribusikan produk pangan dari gudang penyimpanan hingga ke tangan konsumen adalah stabilitas produk pangan selama penyimpanan. Salah satu cara untuk menggambarkan stabilitas produk pangan adalah melalui kurva isotermi sorpsi air (ISA) yang memperlihatkan pola kadar air kesetimbangan. Pen...

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. Natur...

This study aimed to characterize brown rice grain var. Inpari 43 and evaluate the effect of sonication extraction on total phenolic and flavonoid content. The result showed that Inpari 43 is classified as medium and slender grain which contains about 12% of moisture content. Sonication method was suitable for brown rice flour extraction. It accumul...

Research background. Rice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study was to investigate the influence of germination methods on functional properties of GBR and evaluate the process feasibility. Experimental approach. Brown rice of IPB 3S was germinated in three di...

Germination of brown rice can be completed by full soaking and partial soaking methods. This study aimed to analyse the influence of germination methods on the bioactive accumulations in germinated brown rice (GBR). Germination was conducted in four treatments: (i) membrane reactor with full (RFS) and (ii) partial soaking method soaking (RAG), (iii...

The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet be...

Germination can alter the physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate some characteristic changes from five Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken and analyzed every 24 h. T...

Objectives The objective of these studies was to evaluate the functional profile of fermented rice bran (FRB). Two types of rice bran (Inpari 30 and Cempo Ireng) were fermented using Rhizopus oryzae, R. oligosporus, and its combination for 48, 72, and 96 h, respectively. Methods The total phenolic content (TPC) was analyzed using the Folin-Ciocalt...

Several grains (green bean, red bean, soybean, corn, nuts, sesame, and millets) were processed to yield a high protein analogue rice. Red beans and green beans were soaked in water for six hours while soybean was boiled for 10 minutes and then peeled. Nuts were dried at 70°C, ground, and sieved to pass 80 mesh. All grains were ground into powder ex...

Fermented rice bran (FRB) is known to protect mice intestines against dextran sodium sulfate (DSS)-induced inflammation; however, the restoration of post-colitis intestinal homeostasis using FRB supplementation is currently undocumented. In this study, we observed the effects of dietary FRB supplementation on intestinal restoration and the developm...

Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indon...

Beras pecah kulit kaya dengan kandungan gzi dan komponen bioaktif yang bermanfaat terhadap kesehatan. Penelitian ini bertujuan untuk mengevaluasi perbedaan karakterisasi sifat fisikokimia, fungsional, dan aktivitas penghambatan α-glukosidase beras pecah kulit non pigmen (Mentik wangi susu), dan pigmen (Cempo merah dan Jowo melik). Beras pecah kulit...

ABSTRAK Beras hitam (Oryza sativa L.) pecah kulit mengandung senyawa fenolik yang memiliki potensi antioksidan. Kacang merah (Phaseolus vulgaris L.) memiliki kandungan protein yang tinggi, sedangkan wijen (Sesamum indicum L.) banyak disukai karena aromanya. Penelitian ini bertujuan untuk mengembangkan formula sereal sarapan terbaik dengan bahan bak...

ABSTRAK Beras pecah kulit kaya dengan kandungan gizi dan komponen bioaktif yang bermanfaat bagi kesehatan. Penelitian ini bertujuan untuk mengevaluasi perbedaan karakterisasi sifat fisikokimia, fungsional, dan aktivitas penghambatan α-glukosidase beras pecah kulit berpigmen (Cempo Merah dan Jowo Melik) dan tanpa pigmen (Mentik Wangi Susu). Analisis...

Concentrated unsaturated fatty acids are processed from refined catfish oil extracted from belly meat which is the byproduct of the industry processing pangasius fillets. This belly part contains high enough fat which can be used as a source of essential fatty acids. This essential fatty acid is useful for human health and can reduce the risk of ca...

Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. Banggai yam can be processed into flour and applied as an ingre-dient in analogue rice. This study aimed to evaluate the physical and chemical composition, total phenol and antioxidant activity of banggai yam flours, and t...

Premix kernel as fortificant on the rice fortification has a very important role for the success of the fortification program. The important aspect of premix kernel besides the uniformity of micronutrient content is also mostly determined by its physical and sensory properties. The aims of this study were to determine the effect of process temperat...

Beras berpigmen seperti beras hitam mengandung senyawa bioaktif yang berpotensi sebagai sumber pangan fungsional. Dalam hal pemanfaatan beras hitam sebagai sumber pangan fungsional, perlu diketahui karakteristiknya agar dapat diketahui metode pengolahan dan jenis produk yang sesuai dengan karakteristiknya. Penelitian ini bertujuan mengetahui karakt...

Unpolished black rice (Oryza sativa L) contains phenolic compounds and fiber, which have antioxidant potential. Red beans (Phaseolus vulgarises L) have high protein content, while sesame seed (Sesamum indicum L.) has high popularity due to its good odor. This study aimed to develop breakfast cereals from dehulled black rice, red beans, and sesame s...

White, red and black glutinous rice are common rice cultivars used as raw materials for food products in West Sumatera, Indonesia. The characteristics of these three cultivars are different, and thus there is a need to elucidate the differences. The characterization of physicochemical and antioxidant properties of these three local cultivars was pe...

The utilization of bioactive peptides from food-grade raw materials has received increasing interest, especially for the production of functional foods. Within this study, a combination of fermentation and in vitro papain hydrolysis was devised to produce bioactive peptides exhibiting antioxidant property and angiotensin I-converting enzyme (AICE)...

The aim of this study was to determine the effect of both the Solid State Fermentation (SSF) technique and the use of Rhizopus oligosporus on the physicochemical changes of fermented de-husked rice flour. Three varieties of de-husked rice, i.e., Mentik Wangi Susu (non-pigmented), red Cempo Merah, and black Jowo Melik (pigmented) were fermented usin...

Rice bran, a by-product of the rice milling process, has high nutritional and bioactive components. The fermentation process has been adopted to enhance the nutritional quality of rice bran. The objective of this study was to identify and compare non-volatile compounds of fermented and non-fermented Inpari 30 and Cempo Ireng rice bran and its blood...

Fish protein isolate is an essential food ingredient with a high protein content (at least 90% db). This study aimed to evaluate the properties and the antioxidant capacities of protein hydrolysates from catfish protein isolates (CPI) produced by papain and bromelain enzymes by mixing the CPI with a 0.2 M phosphate buffer in a ratio of 1:100, condi...

This research aims to study and characterize the effect of the annealing conditions (temperature and heating duration) on the gelatinization profile and antioxidant components of annealing-modified black glutinous rice flour (ABGRF). This experiment used a 2x3 factorial design consisted of temperature factor (54 and 58°C) and heating duration facto...

Colon cancer is the second leading cause of death in the world. Bioactive compounds in rice bran have a very active role as antiproliferation of colon cancer cells such as ferulic acid, p-coumaric acid, caffeic acid, gallic acid, protocatechuic acid, sinapic acid, tricin, lu-teolin, apigenin, myrecitin, rutin, isorhamnetin, γ-oryzanol, γ-tocopherol...

Iron-fortified rice potentially increases iron consumption in order to overcome anemia in Indonesia. Premix kernel can be applied as a fortificant vehicle being formulated into rice. The premix kernel is processed by mixing rice flour and iron source and extruded to yield rice-like extrudate. This research aimed to develop iron premix kernel using...

Korespondensi dengan penulis (fkusnandar@apps.ipb.ac.id) Artikel ini dikirim pada tanggal 5 April 2020 dan dinyatakan diterima tanggal 19 Juli 2020. Artikel ini juga dipublikasi secara online melalui https://ejournal2.undip.ac.id/index.php/jatp. Hak cipta dilindungi undang-undang. Dilarang diperbanyak untuk tujuan komersial. Diproduksi oleh Indones...

Bekatul atau rice bran adalah lapisan luar dari beras yang terlepas pada saat proses penyosohan dari beras pecah kulit menjadi beras. Salah satu kendala peneriman konsumen pada bekatul adalah mutu sensorinya. Oleh sebab itu, salah satu upaya untuk meningkatkan mutu sensori bekatul dilakukan dengan fermentasi. Tujuan penelitian ini adalah mengetahui...

Background Germination can improve the palatability and alter physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate the antioxidant, bioactive compounds, fatty acids, and pasting profiles from six Indonesian brown rice varieties during germination. The germination was carried out through a complete soakin...

Fermented rice bran (FRB), a prospective supplement, has been proven to ameliorate certain medical conditions. However, its nutraceutical effect on muscle atrophy has never been investigated. The present study aimed to evaluate the effect of FRB on muscle atrophy in a streptozotocin (STZ)-induced diabetic rat model. Three groups of Sprague-Dawley r...

Consumers assume organic rice to be healthy. However, there are several concerns regarding the bioactive compounds and sensory properties found in organic rice. This study aims to examine the effect of the milling duration of organic rice (0s, 30s, 60s, 90s and 120s) on its bioactive compounds (total phenolic content, flavonoid content, and dietary...

This study was aimed to produce bioactive peptides from optimally fermented tempe, and map their overall bioactivities. There were three preparative methods utilized for producing tempe-based peptides, such as water-facilitated extraction, alcalase, and papain hydrolysis, and in combination with membrane filtration. Fermenting soybean at 144 h was...

Rice milling mode (brown and polished rice) creates a dilemma for organic brown rice (OBR) where the nexus is between consumer preference and nutritional properties. The appearance of rice is often considering an important attribute for consumers. Based on this, the present study examines the effect of nutritional information to the consumer prefer...

Rice analogs are rice-like products processed from various non-rice carbohydrate sources, such as corn flour. A high-protein rice analog can be produced with the addition of soybean into the formula of corn-based rice analog. This research aimed to evaluate a high-protein rice analogs made with the addition of soybeans (Grobogan or Detam-1 variety)...

Parboiling process of black rice could reduce cooking time and improve texture. However, parboiling process involving heat had the potency to affect moisture content, total phenolic content (TPC), and pasting profile. The aim of this research was to find the effect of parboiling process in the moisture content, TPC and pasting profile of black rice...

Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rices. Cempo Ireng black rice...

Instant analog rice is a form of product development from analog rice that is ready for consumption without the need to be cooked first but only needs to be soaked in boiling water for 3-5 minutes. The main challenge in developing instant analog rice is to reduce rehydration time while maintaining the integrity and texture of the rice produced. Hyd...

ABSTRAK Proses perkecambahan diketahui mampu memperbaiki mutu organolaptik dan juga meningkatkan beberapa senyawa tertentu pada beras pecah kulit. Artikel ini bertujuan untuk mengulas teknologi proses perkecambahan beras pecah kulit dan membahas perubahan yang terjadi selama perkecambahan. Beras pecah kulit berkecambah merupakan beras pecah kulit y...