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Articles by Hari Purnomo
Total Records ( 3 ) for Hari Purnomo
  Sukisman , Hari Purnomo , Djalal Rosyidi and Lilik Eka Radiati
  Spices that contain antioxidant and antimicrobial properties were commonly used in Indonesia to preserve and enhance aroma of processed food. The aims of this study were to find out the quality properties (physicochemical characteristics, microbial quality and organoleptic properties), antioxidant capacity and total phenolic content of deep fried shredded beef from Palu, Central Sulawesi. Samples of deep fried shredded beef were purchased from cottage level industries in Palu and were determined its protein, fat, moisture contents; water activity value and microbial content. The antioxidant capacity and total phenolic content of best deep fried shredded beef , non-meat ingredients (mixture of spices, mixture of spices and salt, mixture of spices and salt and sugar, mixture of spices and sugar), fresh beef and uncooked shredded beef (mixed spices, salt, sugar and fresh beef) were also determined. The commercial deep fried shredded beef contained moisture (4.20-9.02%), water activity (aw) (0.41-0.64), protein (23.98-36.39%), fat (21.55-39.00%) and the microbial count were in the range of 1.51-2.21 log CFU g-1. It was found that the organoleptic traits (colour, aroma, texture and taste) were also different between samples obtained from different cottage level producers and it was due to different kind and amount of spices added during preparation. The highest antioxidant capacity (394.57 mg VCE 100 g-1) was observed in mixture spices and sugar while highest total phenolic content (332.4 mg GAE 100 g-1) was observed in the best deep fried shredded beef sample. It can be concluded that physicochemical and organoleptic characteristics as well as microbial quality of traditional deep fried shredded beef (abon sapi) samples produced by cottage level producers were in a very wide range and no standard operating procedures and formula available. Therefore a standard processing steps and its formula need to be set up and this product could be considered as a potential natural antioxidant source due to its high antioxidant capacity and phenolic content.
  Ida Ayu Okarini , Hari Purnomo , Aulanni`am and Liliek Eka Radiati
  Fresh chicken breast fillet of Bali indigenous chicken, spent laying hen and broiler were studied for proximate, total phenolic, antioxidant activity and its amino acids profile. Broiler breast fillet contained higher moisture, fat, and ash contents (P<0.05) compared to Bali indigenous chicken as well as spent hen breast fillets, but protein content, total phenolic content and DPPH radical scavenging activity were lower (P<0.05). The amino acids profile of broiler showed that only methionine contents were higher (P<0.05) compared to the other chicken breast fillet samples. Whilst Bali indigenous chicken had highest (P<0.05) glutamic acid and arginine compared to the other chicken meat, and essential amino acid like valine, phenylalanine, threonine, leucine and lysine contents of Bali indigenous chicken was no differ (P>0.05) with spent laying hen, and had higher (P<0.05) compared to broiler breast fillet.
  Hari Purnomo , Fikrihadi Kurnia and Ayudyah Eka Apsari
  The aim of this study was to design an appropriate schoolbag according to student’s need to avoid the negative effect of incompatibility with the required specifications. Data collection was based on the needs of students as consumers with 349 randomly selected male respondents from 100 universities in the special region of Yogyakarta, Indonesia. Student need was assessed using a questionnaire as a data-collection tool. The data were then processed using an Axiomatic Design (AD) analysis to determine the specifications and propose a final product from the design. AD is a flexible design method and it is appropriate for the planning process and decision making. Based on questionnaire results, four main criteria were identified; the bag needed to be multifunctional, safe, robust and aesthetic. The analysis showed that there was no significant difference between student needs and the schoolbag design attributes, p>. The schoolbag design was considered in terms of compliance with student needs, employee safety, durability and appearance.
 
 
 
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