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Articles by Indratiningsih
Total Records ( 3 ) for Indratiningsih
  Herly Evanuarini , Nurliyani , Indratiningsih and Pudji Hastuti
  Mayonnaise is oil in water (o/w) emulsion which contain vegetable oil, pasteurized egg yolk, acidulants and other substances. The aim of this study was to characterize of low fat mayonnaise stabilized by porang flour. The addition of hydrocolloids such as porang flour was used to develop low fat mayonnaise as substitute stabilizer alternative to oil. Emulsion of low fat mayonnaise were prepared using Rice Bran Oil, egg yolk, porang flour (0.1, 0.2 and 0.3%), water, vinegar, salt, sugar, white pepper and mustard. Physicochemical characteristics and droplet emulsion of mayonnaise was evaluated. The result showed that the addition of porang flour affects the characteristic and emulsion of low fat mayonnaise. These results have important information for production of reduced fat food emulsion.
  Nurliyani , Friska Aryuanti and Indratiningsih
  Mare milk possesses similar biophysical and biochemical characteristics to breast milk. Compared with cow and goat milk, mare milk also has higher lysozyme and lactoferrin, which affect its shelf life. This research was conducted to study the microbial, chemical and physical quality of fresh mare milk during 24 h storage at the room temperature. Milk sample which was taken from local mares in Yogyakarta stored in a sterile bottle and incubated at room temperature. Total count of bacteria, methylene blue reduction test (MBRT), acidity, pH, free fatty acid (FFA), alcohol test and clot on boiling (COB) test were assessed every 4 h within 24 h incubation. Protein, lactose, fat, ash, total solid contents and density assessment were carried out as complementary data. Although storing mare milk in room temperature for 24 h decreased the pH of milk, it did not affect its acidity and FFA. Mare milk showed positive reaction on alcohol and COB test after 24 h of storage. After being stored for 16 h, mare milk was still in a range of standard number of total bacteria and reduction time of mare milk still within the range of quality standard, which proven by its total bacteria number (1.4 x 106 cfu/ml) and MBRT (3.67 h). In conclusion, fresh mare milk has 16 h shelf life when stored at room temperature.
  Widodo , Ari Surya Sukarno , Kafaah Estancia , Donny Widianto and Indratiningsih
  Background and Objective: Conjugated linoleic acid (CLA) is a bioactive compound that can be synthesized by probiotics. The goals of this study were to detect CLA production in milk fermented with Lactobacillus casei strain AG and to measure the transcription levels of CLA synthesis-associated genes. Materials and Methods: CLA in fermented milk was detected by gas chromatography-mass spectrometry. The predicted homologous of the cla-hy, cla-dh and cla-dc genes were identified by polymerase chain reaction amplification. For CLA analysis, bacterial cultures were grown in media with or without the addition of 0.4 mg mL–1 linoleic acid. Results: Amplification products of the partial cla-hy, cla-dh and cla-dc homologous of the L. casei strain AG were obtained. The addition of linoleic acid did not change the transcription level of these genes compared to the control (p>0.05). Conclusion: Lactobacillus casei strain AG produced CLA in fermented milk but the genes involved in CLA synthesis were not induced by linoleic acid.
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