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Articles by Sardjono
Total Records ( 2 ) for Sardjono
  Nurhidajah , Mary Astuti , Sardjono and Agnes Murdiati
  The objective of this study was to evaluate the glycaemic property of diabetic rats after consumption of enriched pigmented rice. During the experiment, thirty 2.5-month-old male Wistar rats with 175-250 g body weights were divided into 6 groups (n = 6) and fed Mandel Handayani pigmented rice enriched with 2% kappa-carrageenan and anthocyanin extract from black rice (5 ml/100 g pigmented rice) and standard feed AIN 93 for maintenance. After 5 days of adaptation, diabetes was induce using STZ and nicotinamide and treatment was started 5 days afterwards for 6 weeks. The observed parameters were feed remains and efficiency, body weight, blood glucose level, serum insulin assayed using a rat ELISA insulin kit and Homa IR and Homa β analyses. The results showed that both pigmented rice and kappa-carrageenan and anthocyanin-enriched pigmented rice improved the glycaemic properties of diabetic rats, as indicated by increases in rat body weight of between 10.14 and 11.94%, with feed efficiency ranging between 13.62 and 17.39%, reduced and stabilized blood glucose levels, increased insulin levels, reduced insulin resistance (HOMA IR) and improved pancreatic β cell function (HOMA β).
  Rachma Wikandari , Tiara Anjarsari Nurul Utami , Nurul Hasniah and Sardjono
  Background and Objective: The exploration of a new food resource is important with the inevitably fast-growing global population. This study aimed to characterize the chemical, nutritional, physical and sensory properties of tempe made from various underutilized legumes. Materials and Methods: The chemical and nutritional characterization included proximate analysis and antinutrient compound determination, amino acid profiles and micronutrient analysis. Moreover, the sensory evaluation included that of appearance, texture, aroma, taste and overall acceptance and the physical characterization included texture and color analyses. The underutilized legumes used in this study were mung bean, cowpea, black soybean, kidney bean, groundnut and velvet bean. Tempe made from yellow soybeans, which is commonly consumed, was used as a control. Results: In terms of nutrition and chemical composition, black soybean was superior to the others and exhibited better properties than those of the control. On the other hand, the overall panelist acceptability of tempe made from underutilized legumes was lower than that of the control. Conclusion: This study found that underutilized legumes were potential raw material for making tempe. However, education, promotion and habituation will be needed to increase their acceptability by consumers.
 
 
 
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