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Articles by Novelina
Total Records ( 4 ) for Novelina
  Yusra , Fauzan Azima , Novelina and Periadnadi
  Budu is a traditional fermented fish product which are produced and distributed within a specific area in the province of West Sumatera prepared from Spanish mackerel (Scomberomorus guttatus). The samples were obtained from the small scale domestic factory. The aim of this research are to isolate and identify Lactic Acid Bacteria (LAB) activity from budu with pathogen bacteria (Escherichia coli, Staphylococcus aureus, Salmonella thypi, Bacillus subtilis and Listeria monocytogenes) followed identified by PCR. The bacteria isolated were growth on medium Glucose Tripton Agar (GTA) supplement with CaCO3 and then performed purification by plate out on deMan Rogosa and Sharpe (MRS) Agar. It was found 138 isolates of LAB showed with clear zone around the culture and 8 isolates (B2, B4, B5, B9, B11, B13, B28 and B34) has been antimicrobial activity against the growth of pathogenic bacteria. The results showed that isolates B28 had the highest antimicrobial activity against all bacteria test, with a range of inhibition zone 14-35 mm, gram positive, spore former bacil, motility and catalase positive. Based on morphological examination and PCR analysis, the isolate B28 was primarily identified as Bacillus cereus strain HVR22 bacteria.
  Tuty Anggraini , Novelina , Umar Limber and Riska Amelia
  Food with antioxidant is very important to reduce the radical activity can caused oxidative stress. Antioxidant react as scavenger to reduce the radical actions, polyphenols were the common antioxidant in some plants. Colored rice which have some pigment have contribution as antioxidant activity. Red and black pigment on the rice seeds which give color to colored rice were polyphenols. We identified the 1,1-Diphenyl-2-picrylhydrazyl (DPPH), radical scavenging activity, total polyphenol, anthocyanin and protein content of eighteen colored rice from West Sumatra Indonesia, nine red rice cultivar, six black rice cultivar and two white rice cultivar as control. We found that some of the colored rice were polished at various level. The aim of this study was to identifiy the antioxidant activity of colored rice include polished and non polished rice. The result showed that the non polished colored rice have higher antioxidant activity than white rice. A variety of red rice cultivar from Solok Selatan was the best cultivar among other with antioxidant activity 54.2% at concentration 0.25 mg/ml, total polyphenol content 31.3 mg/ml and protein content 7.9%.
  Fauzan Azima , Novelina , Inda Suryanti and Daimon Syukri
  Objective: This study was designed to evaluate the physicochemical and sensory properties of an instant functional beverage which was formulated using ciplukan plant as the main material with Cassia vera powder. Materials and Methods: The experiment consisted of five treatments which were as follows: (A) 2%, (B) 4%, (C) 6%, (D) 8% and (E) 10% of ciplukan whereas the composition of Cassia vera and sucrose were constant. The antioxidant capacity, chlorophylls and physalin content were evaluated for raw materials. The appearance, soluble time, insoluble part, moisture content, ash content and a sensory test were conducted for the resulting products. Results: All raw materials were containing the beneficial compounds that indicated by positive results for antioxidant activity, chlorophyll and physalin. Based on sensory test, the product derived from formula C (ciplukan powder 0.6 g and Cassia vera 0.2 g) indicated as the most acceptable product with average value of insoluble parts (1.07%), soluble time (16.62 sec), water content (0.76%), ash content (0.86%), physalin (++), antioxidant activity (39.63%) and chlorophyll content (6.67%). Conclusion: The production of ciplukan powdered beverage with addition of Cassia vera had improved functionality, practicality and consumers acceptance of existing ciplukan-derived beverage.
  Tuty Anggraini , Vio Novendra and Novelina
  Background and Objectives: Natural dyes have been used in the food industry and pigments from plants are widely used as such dyes. This research aimed to determine the characteristics of natural dye extracts from the young leaves of Archidendron pauciflorum (A. pauciflorum), Syzygium oleana (S. oleana), Mangifera indica (M. indica), Theobroma cacao (T. cacao) and Cinnamomum burmannii (C. burmannii) and to examine their application as a colourant in jelly drinks. Materials and Methods: The young leaves of A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii were exposed to Folin-Ciocalteu reagents and Diphenyl Pycryl Hydrazyl (DPPH). The method used in this research was exploratory, 5 treatments were performed on young A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii leaf extracts before their subsequent application in a jelly drink. The pH and antioxidant activity were measured, as were the total polyphenol and anthocyanin contents of young leaves of A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii and their subsequent application in jelly drinks. Results: The results showed that the antioxidant activity and total polyphenol content of A. pauciflorum both in extract and jelly drinks were the highest among the young leaves. Values of the anthocyanin content in young leaves of A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii were 17.90±0.03, 19.34±0.02, 74.39±0.07, 26.84±0.01 and 21.61±0.02 mg L–1, respectively, while the anthocyanin contents of jelly drinks made with A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii jelly drinks were 6.90±0.02, 7.39±0.03, 11.79±0.04, 11.79±0.04 and 2.69±0.02 mg L–1, respectively. Conclusion:The young leaves of A. pauciflorum, S. oleana, M. indica, T. cacao and C. burmannii can potentially be used as colourants in jelly drinks.
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