Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
 
Articles by Rahmi Holinesti
Total Records ( 2 ) for Rahmi Holinesti
  Anni Faridah , Rahmi Holinesti and Daimon Syukri
  Betalains were extracted and analyzed from Red Pitaya Peel (Hylocereus polyrhizus). For this extraction, ethanol/water solvent systems were used. The observation such as UV-vis Spectrophotometric identification, total betalain content, HPLC-DAD analysis, antioxidant capacity, antibacterial activity and acute toxicity screening test were employed for the character of the main pigments presented in the extracts. Maximum pigment concentration (73 mg/100 g of fruit) was obtained. Four main compounds of betalain were detected by HPLC-DAD analysis with betanin as the first main compound and its concentration is 3081,97 ppm. The stability of the pigment was observed at temperature of 70°C. In addition to the antioxidant and antibacterial activities which were obtained from pigment, there was no mortality or any signs of behavioral changes or toxicity observed after oral administration of extract up to the dose level of 48500 mg/kg body weight in mice. This can be a benchmark that this pigment could be developed as a source of food colorant.
  Anni Faridah , Rahmi holinesti , Minda azhar , Nadilla Cahyani and Daimon Syukri
  Background and Objective: Natural jam from the peel of dragon fruit is a product to enhance the economic value of the waste of dragon fruit’s peel. The study aimed to optimize a recipe for production a natural jam from the peel of dragon fruit. Materials and Methods: A response surface methodology with central composite design was used to investigate the effects of three independent variables; X1: The concentration of the peel of dragon fruit, X2: Processing time and X3: Sugar; on the sensory qualities of the jam such as color and texture. Results: The three independent variables had significant effects (p<0.05) for all response variables where the optimum recipe of the jam consisted of 1096,55 g of the peel of dragon fruits, 3954 min of processing time and 791.24 g of sugar, theoretically. Conclusion: The results suggest that the utilization of the peel of dragon fruit has potential as raw material for the production of a consumer’s acceptable functional food.
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility