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Articles by Pudji Hastuti
Total Records ( 5 ) for Pudji Hastuti
  Ita Zuraida , Sri Raharjo , Pudji Hastuti and Retno Indrati
  Background and Objective: Differences in gelling properties may be attributed to the chemical composition and setting conditions at a particular temperature employed during the formation of surimi gels. The aim of this study was to investigate the chemical composition and effect of setting condition on the gel properties of surimi prepared from Clarias gariepinus (local name "lele dumbo"). Materials and Methods: Kamaboko gel was prepared by incubating the surimi sol at 35°C prior to heating at 90°C, while directly heated gel was prepared by heating the sol at 90°C. Data were subjected to analysis with a one-way ANOVA for comparison of means at a 5% level of significance. Results: The myofibrillar and sarcoplasmic protein contents were 16.27±0.23 and 2.02±0.06 mg N g–1 surimi, respectively. About 40% of transglutaminase activity was retained in the final surimi. Kamaboko gel showed higher gel strength, hardness and springiness when compared with directly heated gel. However, it had a lower expressible moisture content. Both surimi gels showed no significant difference in the whiteness parameter. Electrophoretic patterns indicated that although myosin heavy chain may undergo polymerisation in both, kamaboko gel and directly heated gel, the extent of polymerisation may be greater in kamaboko gel. Conclusion: The two-step heating involving setting of surimi sol at 35°C prior to heating at 90°C could enhance gel properties of lele dumbo surimi.
  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.
  Veriani Aprilia , Agnes Murdiati , Pudji Hastuti and Eni Harmayani
  Objective: This study was conducted to describe the synthesis of carboxymethyl porang glucomannan (CPGM) and its physicochemical characteristics. Materials and Methods: The CPGM was synthesized by treating porang glucomannan (PGM) with sodium chloroacetate under basic conditions at different temperatures (50, 60 and 70°C) for different durations (20, 40 and 60 min). The CPGM products were then analyzed to determine what functional groups were present, the degree of substitution (DS), the water solubility, the zeta potential and the viscosity. Results: Carboxymethylation of the porang glucomannan was confirmed by the increase in the intensity of the carbonyl absorption peak in the fourier transform infrared (FTIR) spectra. Compared to the native porang glucomannan, the carboxymethylated porang glucomannan was more negatively charged and more water soluble but was less viscous. Both temperature and reaction time influenced the viscosity and water solubility, but the DS value was more influenced by reaction time than by temperature. Conclusion: Carboxymethylation of porang glucomannan yielded a more useful product than did native porang glucomannan. The increase in water solubility and decrease in viscosity made the product widely applicable in the food industry. The negatively charged polymer has the potential to interact with positively charged polymers to develop new products. Further research may be conducted to tune the reaction time to achieve certain properties that will suit additional needs.
  Ita Zuraida , Sri Raharjo , Pudji Hastuti and Retno Indrati
  Background and Objective: The properties of surimi gel are influenced by the fish species used to generate the gel, their chemical compositions and the endogenous enzymatic activity in fish muscle. The aim of this research was to investigate the potential of Clarias gariepinus (local name "lele dumbo") as an alternative raw material for surimi production based on proximate composition, amino acid profile, protein composition and transglutaminase (TGase) and protease activity. Materials and Methods: This study used lele dumbo muscle as the raw material. The chemical properties of proximate composition, amino acid profile, protein composition and endogenous enzyme activity of the sample were determined using standard methods with three replicates. The results were presented as the means±standard deviation. Results: The moisture, ash, crude protein and crude fat content of fish muscle were 73.01±0.05, 0.78±0.02, 16.08±0.03 and 2.03±0.05%, respectively. The lele dumbo muscle has glutamine and lysine residues that can support TGase activity. Myofibrillar proteins were found as the major protein compounds in the fish muscle (16.57±0.03 mgN g–1 muscle) and the sarcoplasmic and stromal protein contents were lower, 4.38±0.03 and 0.71±0.05 mgN g–1 muscle, respectively. The TGase activity of the fish muscle was 0.18 U mL–1 (ΔAbs. = 0.21), which was higher than the protease activity (ΔAbs. = 0.10). Conclusion: Lele dumbo is a potential alternative raw material for surimi production.
  Veriani Aprilia , Agnes Murdiati , Pudji Hastuti and Eni Harmayani
  Background and Objective: Probiotic is functional food gave good effect to human body if it is consumed in adequate amount. Its viability becomes lower during processing, storing and delivering to the body. Therefore, it needs to be protected. Hydrogel formed from interaction between glucomannan and chitosan may protect it. The aims of this study were to evaluate the characteristics of hydrogel made from glucomannan and chitosan and its efficiency in encapsulating Lactobacillus acidophilus FNCC 0051. Materials and Methods: Hydrogel was prepared by extruding 0.5% w/v chitosan in 1% acetic acid to 0.5% w/v carboxymethyl glucomannan. Properties of hydrogel such as particle size, morphology Fourier Transform Infra Red (FTIR) spectra and swelling ratio were measured. Encapsulation efficiencies were evaluated by enumerating encapsulated and unencapsulated cells. Data were analyzed using one way-ANOVA, then continued with Duncan’s Multiple Range Test (DMRT). Results: The result of the study showed that hydrogel formed using complex coacervation between glucomannan and chitosan had the spherical shape with the particle sizes around 1.09-2.31 μm. The new peak spectra at 1589 cm–1 confirmed that L. acidophilus was encapsulated in hydrogel matrix. The hydrogel respectively showed minimum and maximum swelling ratio at pH values of 5 and 8. Encapsulation efficiency was 66.1±3.0% when the cells were released in pH 8. It was not significantly different to the efficiency in pH 7. Enumerating unencapsulated cells provided lower encapsulation efficiency. Conclusions: L. acidophilus can be encapsulated in hydrogel using complex coacervation of glucomannan and chitosan. The low swelling ratio at lower pH provide better protection for the cell in the stomach, while the high swelling ratio at higher pH may be used to release the cell in small intestine. Further researches may be conducted to increase the encapsulation efficiency.
 
 
 
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