http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Nutritional composition of tauco as Indonesian fermented soybean paste
Herlina Vika Tresnadiana,Lioe Hanifah Nuryani,Kusumaningrum Harsi Dewantari,Adawiyah Dede Robiatul 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-
Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a potential tauco product characterized by certain amino acids related to umami peptides (Asp, Glu, Gly, Ser, Thr, Val). Proximate composition, NaCl salt, total sugars, total acids, and total amino acid profiles of 24 tauco products, collected from 24 producers in 7 provinces in Indonesia, were analyzed. The proximate composition mapped tauco into solid (containing 29.2–35.3% moisture on wet weight basis or ww), semisolid (42.2–54.5% ww moisture), and liquid (56.2–68.1% ww moisture). Solid tauco composed of 54.7–65.2% carbohydrates, 10.0–22.8% ashes, 7.13–16.9% NaCl salt, 9.72–11.9% crude proteins, 11.9–27.0% total sugars, 6.98–23.4% crude fats, 1.24–2.18% total acids, and 11.4–17.5% total amino acids on dry weight basis (dw). In contrast, liquid tauco consisted of 8.47–56.5% dw carbohydrates, 17.1–73.8% dw ashes, 10.7–68.4% dw NaCl, 20.4–30.9% dw crude proteins, 4.45–29.9.5% dw total sugars, 1.30–18.9% dw crude fats, 1.65–5.36% dw total acids, and 14.1–24.6% dw total amino acids. All tauco had a slight acidic pH, ranged from 4.38 to 5.91. Glu and Asp were the dominant amino acids of tauco, comprising 25–40% of total amino acids. Mapping of total amino acid profile mentioned a tauco product, characterized by the highest concentration of amino acids related to umami peptides. This finding leads to the exploration of umami peptides to reveal the science behind its traditional use as umami seasoning.
Herlina Vika Tresnadiana,Setiarto R. Haryo Bimo 한국식품연구원 2024 Journal of Ethnic Foods Vol.11 No.-
Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and pleasant flavor. Microbes that play a dominant role in dadih fermentation are lactic acid bacteria, which possess several functional features, including antimicrobial, antioxidant, antimutagenic, hypocholesterolemic and immunomodulatory properties. However, traditional dadih production faced numerous challenges that impede its development, including the limitation of buffalo milk production, unstandardized dadih production due to the spontaneous fermentation, safety concerns from the absence of heat treatment, as well as limited shelf-life and consumer acceptance of traditional dadih product. Therefore, it is crucial to improve buffalo cultivation, using different types of milk, and apply pasteurization process in dadih production. Furthermore, innovation in dadih product that is more durable and preferred by consumers can be achieved through the application of various processing and packaging technologies.
An Integrated Production and Distribution Planning Model in Shrimp Agroindustry Supply Chain
Lely Herlina,Machfud,Elisa Anggraeni,Sukardi 대한산업공학회 2022 Industrial Engineeering & Management Systems Vol.21 No.1
This study discusses the integration model of production and distribution planning in the shrimp agroindustry supply chain, consisting of four echelons: shrimp suppliers, shrimp agroindustry, logistics provider companies, and buyers. The shrimp agroindustry supply chain is an essential part of the supply chain of processed product food, which transforms raw shrimp into various processed shrimp frozen products. One form of collaboration between supply chain actors is the integration of production and distribution planning activities. A model is developed to determine the flow of goods from each echelon, the number of processed shrimp products in the agroindustry, and the supplies of processed shrimp products. The bi-objective mixed-integer linear programming is proposed to describe the characteristics of the problem to minimize the total supply chain costs and maximize service level. Non-dominated sorting genetic algorithm II (NSGA-II) is designed to solve the shrimp agroindustry supply chain problem. The sample problem from the shrimp agroindustry in East Java, Indonesia, is applied to exhibit an algorithm’s efficiency. The result shows the best solution for the total supply chain is 1.75 trillion, and the service level is 1,502,264.5.
Exploring bekasam, an indigenous fermented fish product of Indonesia: original South Sumatra region
Setiarto R. Haryo Bimo,Herlina Vika Tresnadiana 한국식품연구원 2024 Journal of Ethnic Foods Vol.11 No.-
Fermentation is a traditional method of food preservation that is widely used for improving shelf life, food safety, and sensory and nutritional properties. Fermented fish are an integral part of numerous food cultures and are produced in different parts of the world. Bekasam is an Indonesian traditional fermented fish commonly used as a condiment in Indonesian dishes because of its umami taste. This review tries to elaborate on various aspects of bekasam. The emphasis of this work is related to cultural history, microfunctional properties, manufacturing processes, biochemical and nutritional properties, as well as their health benefits and safety concerns. Moreover, some challenges and directions for future research regarding bekasam are also discussed in this review. Further investigation into fermented fish products is not only crucial for the food industry, but also for human health. Nevertheless, comprehensive in vivo and toxicological investigations are imperative prior to the utilization of fermented fish products that are abundant in bioactive compounds for the purpose of human health benefits.
Sukono,Betty Subartin,Ambarwati,Herlina Napitupulu,Jumadil Saputra,Yuyun Hidayat 대한산업공학회 2019 Industrial Engineeering & Management Systems Vol.18 No.3
The GRDP is an important indicator to measure the economic growth of a region so that the GRDP forecast future needs. This paper intends to choose a better method for forecasting the GRDP of Bandung Regency. The method used in this study is the Autoregressive Integrated Moving Average (ARIMA) time series model and the Backpropagation of Levenberg-Marquardt or Feed Forward Neural Network (FFNN) method. To measure the accuracy of forecasting carried out using Mean Absolute Percentage Error (MAPE). The GRDP data obtained from the Bandung Regency Central Bureau of Statistics, in the years 2010-2016. The results of the analysis using the ARIMA model, obtained ARIMA (0, 1, 1) model, with MAPE of 3.90%. Meanwhile, analysis using Backpropagation of Levenberg-Marquardt obtained FFNN (1, 5, 1) model, with MAPE of 3.88%. Because the MAPE value in the FFNN (1, 5, 1) model is smaller than the MAPE value in the ARIMA (0, 1, 1) model, it can conclude that the Backpropagation of Levenberg-Marquardt method better used in forecasting the GRDP of Bandung Regency.
Firdaus,Nunuk Hariani Soekamto,Syadza Firdausiah,Herlina Rasyid,Akhmad Rifai 한국생약학회 2021 Natural Product Sciences Vol.27 No.3
β-Patchoulene (β-PAE) is a tricyclic sesquiterpene which performed many potential bioactivities and can be found in patchouli oil but in very low concentration. This study aimed to obtained β-PAE in high concentration by conversion of patchouli alcohol (PA) in patchouli oil under acid catalyzed reaction. Patchouli oil was fractinated by vacuum distillation at 96 kPa to get the fraction with the highest PA content. H2SO4 and ZnCl2 were used respectively as homogeneous and heterogeneous acid catalysts in the conversion reaction of the selected fraction. Patchouli oil, the fractions and the products were analysed by using GC-MS and FTIR instruments. Moreover, the interaction of β-PAE to COX-2 protein was studied to understand the antiinflammation activity of β-PAE. The results showed that patchouli oil contains 25.3% of PA. The selected fraction which has the highest PA content (70.3%) was distilled at 151 - 152 ºC. The application of ZnCl2 catalyst in conversion reaction did not succeed. In contrast, H2SO4 as a catalyst in acetic acid solvent succeeded in converting the overall fraction of PA to β-PAE. Furthermore, the molecular docking study of β-PAE against COX-2 enzyme showed van der Waals and alkyl-alkyl stacking interactions on ten amino acid residues.
Lilis Siti Aisyah,Yenny Febriani Yun,Tati Herlina,Euis Julaeha,Achmad Zainuddin,Ida Nurfarida,Ace Tatang Hidayat,Unang Supratman,Yoshihito Shiono 한국생약학회 2017 Natural Product Sciences Vol.23 No.2
Seven flavonoid compounds, kaempferol (1), quercetin (2), quercetin-3-O-b-D-glucopyranoside (3), kaempferol-3-O-b-D-glucopyranoside (4), kaempferol-3-O-a-L-rhamnoside (5), quercetin-3-O-sophoroside (6) and quercetin-3-O-rutinoside (7), were isolated from the methanolic extract of leaves of Kalanchoe prolifera. Compounds 1-7 were isolated for first time from this plant. These compounds were evaluated their cytotoxic activity against P-388 murine leukimia cells in vitro. Among those compounds kaempferol (1) and quercetin (2) showed strongest cytotoxic activity with IC50 values of 4.45 ? 0.05 and 6.28 ? 0.02 mg/mL, respectively.