Wenny Sunarharum

Brawijaya University · Department of Agricultural Technology

Coffee caviar is a product of spherification technique, which is one of well-known technique in molecular gastronomy. Spherification is a process when liquid turns into spheres in a bath due to the reaction such as between sodium alginate, calcium chloride, and calcium lactate in the gelation process. The objectives of this study are to know the ef...

Red beetroot ( Beta vulgaris L. var. rubra L.) is one of the agricultural commodities that is very beneficial for human health, one of the benefits is to facilitate the transport of nutrients throughout the body and maintain the number of red blood cells. However, the utilization of red beetroot commodities is still limited, especially in Indonesia...

The “natural coffee” produced through sun-drying has been a common coffee post-harvest processing practice and well-known to exhibit specific sensory characters. However, the sensory profile of coffee in a cup could be influenced by many other factors including the brewing techniques. The objective of this research was to study the effect of differ...

Post-harvest processing is known as one of the most important factors that influence coffee flavour quality. Amongst many different fermentation techniques, honey and wine processing are getting more popular in the country these days. Therefore, many single origins coffees processed following these techniques. There are also several manual brewing...

Background: The process of harvesting honey is time consuming and labour intensive. A new system, the Flow Frame, has drastically simplified the harvesting process enabling honey to be extracted directly from the hive with minimal processing. The sensory profile of honey is influenced firstly by botanical origin and subsequently by processing and...

Many people are motivated to eat healthily but find it difficult to override established and less healthy habits. Habits, by their nature, are unconscious and cued by the environment, thus making them powerful determinants of behavior. This study examined how hedonic hunger and health interest are related to habit and whether sodium consumption is...

Mangga garifta (Mangifera indica) yang terdiri dari empat jenis (Garifta Merah, Garifta Jingga, Garifta Orange, dan Garifta Gading) merupakan varietas mangga terbaru hasil persilangan mangga-mangga lokal kualitas terbaik. Mangga tersebut diklaim memiliki rasa yang lebih manis dari jenis mangga lainnya. Penelitian ini bertujuan untuk mengetahui kara...

The current consumer trend on seeking more health benefits of coffee consumption, mainly due to polyphenols content has led to the increasing popularity of green coffee beans extract or green coffee products. These products include green (raw-unprocessed) coffee powder, which is directly brewed and/or consumed. There is a safety concern in relation...

Chitosan is widely used due to its non-toxic, biodegradable, and biocompatible properties. This research is conducted to study the formation of chitosan nanoparticles and to characterize this nanoparticle based on its morphology and particle size. Chitosan nano-particle was produced using ionic gelation method. The characterization was performed us...

Aroma is arguably the most important factor in the determination of coffee quality. The aroma profiles of coffee could be evaluated by application of gas chromatography-mass spectrometry (GC-MS). Prior to GC-MS analysis, those aroma compounds need to be extracted. This extraction method can be carried out with or without solvent. This research is a...

Besides coffee productivity, the most prominent problem in the coffee production is related to the consistency of quality. This community service program is specifically aimed to resolved coffee quality and productivity problems encountered by Sridonoretno coffee processing and producing unit in UPH Sekar Rindu. The approach in addressing those pro...

Coffee consumption in the world is continuously growing and demanding high quality. Coffee cup quality is a complex matters involving several factors that includes post-harvest processing factor. The objective of this research is to investigate the impact of different coffee post-harvest processing methods i.e. fermentation methods (natural/dry, se...

Demand on high quality coffee for consumption is continually increasing not only in the consuming countries (importers) but also in the producing countries (exporters). Coffee quality could be affected by several factors from farm to cup including the post-harvest processing methods. This research aimed to investigate the influence of different pos...

The coffee quality can be characterized by its multisensory perceptions. The content and mineral composition and other substances of brewing water can affect the result of brewed-coffee. The water may influence in extraction capabilities and flavor clarity. The ground Dampit coffee and two commercial instant coffee with pour-over method were used i...

For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee flavor is extremely complex and arises from numerous chemical, biological and physical influences of cultivar, coffee cherry maturity, geographical growing location, production, processing, roasting and cup preparation. Not surprisingly there is a large volume o...

To determine the hypoglycemic effects on biscuits supplemented with single or mixture of hydrocolloids, crude water soluble polysaccharides (WSP) extracted from tubers of either wild yam (CWY) or lesser yam (CLY) and commercial alginate powder (ALG) were used. Five different types of hydrocolloid mixture were prepared, namely CWY, CLY, ALG, mixture...

This research studied the hypoglycemic effect of water soluble polysaccharide (WSP) extracted from yam (Dioscorea hispida) tuber by three different methods: aqueous extraction, papain assisted extraction, and tempeh inoculums assisted extraction. The two later extraction methods were aimed to remove WSP binding protein to have more pure WSP. The hy...

Yam tuber (Dioscorea hispida Dennst) contains water soluble polysaccharides. It is supposed that water soluble polysaccharides from yam functions as bioactive compound to decrease blood cholesterol level. The hypocholesterolemic effect of water soluble polysaccharides in yam tuber (Dioscorea hispida Dennst) flour on Wistar rats (Rattus norvegicus)...

Linoleic acid (LA, C18:2�-6) and alpha linolenic acid (ALA, C18:3�-3) were essential polyunsaturated fatty acid (PUFA). The exploration of local varieties of soybean as the sources of LA and ALA is very important to reduce the dependence of LA+ALA import products. However, the local varieties of soybean in Indonesia are limited to be explored as th...