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Articles by Lilik Eka Radiati
Total Records ( 2 ) for Lilik Eka Radiati
  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.
  Edy Susanto , Djalal Rosyidi , Lilik Eka Radiati and Subandi
  Background and Objective: The micronutrients of Chicken feet can be explored and developed to improve its economical and functional value. The principles of degradation and dissolution of proteins depend by several factor as pH, temperature. The Study aimed to determine the effect of different pH and temperature on characteristic and antioxidant activity of chicken feet protein. Research conducted for 6 months at February 3, 2017 until August 15, 2017 and location of study in Animal Product Resources Laboratory of University of Brawijaya. Materials and Methods: The material chicken feet obtained from Lohman 202 broiler strain of UPT Agri Science Technopark of Lamongan Islamic University of Indonesia The research method was experimental with Factorial Completely Randomized Design. Treatments included pH (control (6,8) , pH 6 and pH 4) and temperature (control (25°C), 50°C and 65°C) were repeated four times.. The variables observed were microstructure, dissolved protein concentration and antioxidant activity. Results: The results of this study indicated the interaction of pH 4 and temperature of 50°C resulted in the highest Dissolved protein concentration amount 1.15 mg mL–1 and the highest antioxidant activity amount 46.55%. Antioxidant activity tends to increase as well as the decrease of pH. Conclusion: The treatment of pH and temperature variations in chicken feet protein extraction gave a difference of influence (p<0.05) to the concentration of solubility protein and antioxidant activity.
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