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Articles by Deni Novia
Total Records ( 5 ) for Deni Novia
  Deni Novia , Sri Melia and Indri Juliyarsi
  Salted eggs in the manufacturing process can be fortified mineral content by utilizing the salting medium containing essential minerals, especially from wood ash and rice husk ash synthetically by a diffusion process. The purpose of this research was different and amounts ash in the process of salting effect on the mineral raw salted egg. This study used a randomized block design with a 2x3 factorial with 3 replications, where the factor A was a type of ash: Husk and wood ash while the B factor was the addition of different amounts of ash that was 1 part, 2 parts and 3 parts. Observations were made on raw salted eggs to albumen (white) pH, ash content, NaCl, P, Ca, Mg and K. Based on the results of the study there was an interaction ash type and ash amount differently to albumen pH, ash content and NaCl, an effect on the type of ash to Ca, Mg and K, affects the ash amount on the Mg content and no real influence on the P content. Utilization of wood ash in salting solution the produce raw salted eggs with a much higher mineral content from of husk ash. The best treatment was the use of wood ash as much as 1 part has been effective in maintaining the albumen pH, salted egg was sintered and minerals that have been optimal.
  Deni Novia , Ely Vebriyanti and Hari Firman Hakim
  Background and Objective: Tannins, a major component in gambier liquid waste, are very useful for the preservation of raw salted eggs. However, gambier liquid waste from Pesisir Selatan, Indonesia, is often low in tannins. This study aimed to determine the evaluation of heating the gambier liquid waste at various temperatures on tannin content, moisture content, total plate count and shelf life of the eggs. Materials and Methods: Gambier liquid waste was collected from Pesisir Selatan District, West Sumatra Province, Indonesia and duck eggs were collected from Anduring, Padang, Indonesia. This study used experimental methods with group randomized design, consisting of 5 treatments and 4 replicates of each treatment. The liquid waste treatments were as follows: A (control), B (heating temperature at 29°C), C (51°C), D (73°C) and E (95°C). Raw salted eggs were then soaked in the liquid for 10 min. Tannin content, moisture content, total plate count and the shelf life of the salted eggs were determined. Results: The results showed that the temperature to which the gambier liquid waste was heated had a significant impact on the tannin content, moisture content, total plate count and shelf life of the eggs. Conclusion: Gambier liquid waste, after heating to 95°C, will increase the preservation of raw salted eggs by 2.67 times longer than the control treatment and six times longer than untreated eggs (7 days).
  Deni Novia , Sri Melia and Indri Juliyarsi
  Background and Objective: Salted eggs are famous for their salty flavour and high NaCl content. The salty taste originates from the salt and ash that are used as a salting medium which will affect the taste and acceptance of salted eggs. The purpose of this research was to evaluate the coating optimization using various ash and salt amounts to vary the mineral content and sensory value of the salted eggs. Materials and Methods: This study used a randomized block design of a 2×3 factorial pattern with three replications, where factor A is the type of ash, namely, either husk ash or wood ash and factor B is the addition of different amounts of salt, specifically, one, two and three parts salt. Observations about raw, salted eggs were made regarding albumen pH and water and ash content, as well as the NaCl, P, Ca, Mg and K content; observations about boiled, salted eggs were made regarding colour, aroma, texture and flavour. Results: This study found a possible inverse relationship between basicity and the amount of salt used in the coating process. The results of the study show that there is an interaction between ash type and the different amounts of salt with the albumen pH, NaCl, Ca, Mg, K content, aroma and texture but no significant effect was observed on colour and taste. Compared to wood ash, the use of husk ash with increased amounts of salt in conjunction with the salted egg coating method can decrease the NaCl and P content of the eggs and enhance the K content, albumen pH, aroma, texture and taste. Conclusion: The treatment of the salted eggs with the husk ash coating method and as much as three parts salt is optimal for producing salted eggs with low NaCl content, high mineral content and preferred sensory properties.
  Deni Novia , Indri Juliyarsi , Afriani Sandra , Yuherman Dan and Rifki Muhammad
  Gambier liquid waste containing tannin compounds were quite high and serves as an antimicrobial agent that will tanning salted eggs so that closed the pores of the egg shell and egg to be durable. This study aims to see the effect of soaking salted eggs in gambier liquid waste remaining effective in improving the quality of salted eggs. This study used a randomized block design with three replicates and ten treatments. The treatment were, A: control (no soaking), B: Immersion 49 h with a gambier liquid waste : distilled water (1:2), C: 25 h (1:2), D: 1 h (1:2), E: 49 h (1:1), F: 25 h (1:1), G: 1 h (1:1), H: 49 h (1:0), I: 25 h (1:0), J : 1 h (1:0). The variables used were water content, bacterial colony forming and shelf life. Results of this study showed a significant (p<0.05) on water content, bacterial colony forming and shelf life. The best treatment inhibiting bacterial growth for longer was salted eggs soaking in gambier liquid waste : water (1:0) 1 h and 25 h with a water content of 62.67%, bacterial colony forming 0.99x105 CFU g-1 and a shelf life 63 days.
  Sri Melia , Deni Novia and Indri Juliyarsi
  "Gambir" (Uncaria gambir Roxb) used in this study was taken from 50 Kota Distric, West Sumatera, Indonesia, which was extracted by ethyl acetate. The antioxidant and antimicrobial activities of gambir extract were investigated. The antioxidant activities (IC50) of gambir extracts which were evaluated by DPPH (1,1-diphenyl-2-picrylhydrazil) method, were 25.55 μg/ml and ascorbic acid was used as standard. Disc Diffusion Method was employed to evaluate the antimicrobial activity against some Gram-Positive bacteria (Staphylococcus aureus) and Gram-Negative (E. coli and Salmonella sp). Rendang was made with gambir extracts with level: 0, 0.25, 0.5, 0.75 and 1%. The data obtained were processed statistically, if the treatment shows significant results (p<0.05) then further tested by Duncan's Multiple Range Test (DMRT) with SPSS methods. The organoleptic test showed that addition of gambir extracts in Rendang was not significant (p>0.05) and could extend the shelf-life of Rendang.
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