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Articles by Dini Rasjmida
Total Records ( 2 ) for Dini Rasjmida
  Rina Yenrina , Fauzan Azima , Dini Rasjmida and Windasari Eka Safitri
  This research aimed to study the effects of adding sesame filtrate on physico-chemical properties and to determine the level of acceptance of panelists on organoleptic properties of tree saga bean milk. This experiment was arranged in Completely Randomized Design (CRD) with five treatments and three replications. The treatments were: A (Without addition of sesame filtrate), B (Addition 10% sesame filtrate), C (addition 20% sesame filtrate), D (Addition 30% sesame filtrate) and E (Addition 40% sesame filtrate). Analysis of raw materials (tree saga beans) and tree saga beans milk consist of proximate analysis, total solids, ash content, protein content, calcium content, fat content, pH, viscosity, density, total plate count, amino acid content and organoleptic test. The results showed that the addition of sesame filtrate had given significant effects on total solids, ash, calcium content, fat content, pH, viscosity and density. However, there was no significant influence on protein content. The results of organoleptic test had shown that treatments C, D and E were the preferred products by panelists. Product E was the best product based on organoleptic test with average value of total solids (23.78%), ash content (2.92%), calcium content (0.324%), protein content (5.48%), fat content (10.54%), pH 6, 77, viscosity 2.0 dPas, density 1.035 kg/L and score of amino acid 46%.
  Rina Yenrina , Kesuma Sayuti , Reno Tisna Maharani and Dini Rasjmida
  This research was conducted at the Agricultural Biochemistry, Chemistry and Food Nutrition and Agricultural Process Engineering Laboratory, Faculty of Agricultural Technology, Andalas University, Padang. The purpose of this research was to know acceptability and antioxidant activity of vegetable leather. Completely Randomized Design (CRD) with 6 treatments and 3 replications was used to analyze the data. The treatments are strawberry addition of 0, 15, 20, 25, 30 and 35%. The result of this study: (a) Organoleptic: addition 30% strawberry is the most preferred formula with a percentage like and really like of its color is 40%, aroma 30%, taste 65% and texture 50%; (b) Chemical properties analysis: moisture content of 13.52 and 8.75% ash, antioxidant activity 40.04%, alkaloids (+), 1.317% crude fiber. Addition of strawberry in making vegetable leather of soursop leather and seaweed gives a significant effect on the moisture content, antioxidant activity and crude fiber content. Also, it is not significant for alkaloids content.
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