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Articles by A.A. Putra
Total Records ( 2 ) for A.A. Putra
  N. Huda , A.A. Putra and R. Ahmad
  In the present study, two different samples of buffalo skin crackers were analyzed for their chemical composition, linear expansion, specific volume, color and amino acid content. The method of analysis is according to official method. The results indicated that both buffalo skin cracker samples had high protein content and that pre-fried skin crackers contained more protein than fried skin crackers. The expansion parameters of the buffalo skin crackers indicated that the sample that was lighter in weight, of smaller size and of lower moisture content expanded more during frying. According to amino acid data, the most common amino acid in the buffalo skin crackers was glycine. Chemical score, amino acid score and amino acid index were calculated from the amino acid data; these results indicated that the quality of protein in the buffalo skin crackers was lower than that of meat. Skin crackers have higher protein content but lower protein quality than common meat products in the market. The attendance of this cracker was diversifying the meat-based food products.
  A.A. Putra , N. Huda and R. Ahmad
  In the process of manufacturing duck meatballs, three different fillers (corn, sago and cassava) are used as representatives of grain, root and palm sources of fillers. Different stages of duck meatball processing, such as dough, pre-heating and heating, were analyzed to further the research on the manufacturing process of duck meatballs. In this study, the nutritional contents, physicochemical characteristics and sensory attributes are collected. In general, there were no significant differences (p>0.05) among the fillers in the characteristics that we examined. However, there were significant differences (p<0.05) among the different stages of the processing. After preheating and heating, the moisture contents were significantly increased (p<0.05) and the increase in moisture content directly caused other nutrient components to decrease. The pH, lightness, texture, cooking yield, moisture retention, diameter and folding test results were increased (p<0.05) after the preheating and heating stages. Cassava treatment showed a significant higher (p<0.05) in the terms of aroma of the final products meanwhile other sensory attributes were not significantly different (p>0.05). Sensory evaluation for overall acceptability showed that all treatments were acceptable.
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