Dias Indrasti
YOU?
Author Swipe
View article: Consumer Perceptions of Commercial Plant-based Milk Alternative Products in Indonesia
Consumer Perceptions of Commercial Plant-based Milk Alternative Products in Indonesia Open
There has been a noticeable shift in consumer preferences from animal-derived milk to plant-based milk alternatives (PBMA). Many scientific studies state that animal milk cannot be replaced by PBMA in term of nutrition. However, not all co…
View article: Physicochemical characteristics and SPME-GC-MS based volatilomics for discrimination of beef and pork patties
Physicochemical characteristics and SPME-GC-MS based volatilomics for discrimination of beef and pork patties Open
Beef is the preferred main ingredient for patties due to its high nutritional value; however, it is also a costly commodity. As a result, beef is often adulterated or partially substituted with pork, which can raise ethical and religious c…
View article: Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods
Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods Open
This study employed a dual-sensory technique to assess six commercially available sweet cracker products. The just-about-right (JAR) method was used to measure ideal intensity, while the check-all-that-apply (CATA) method was employed to d…
View article: Antihyperglycemic Potential of Mace Water Extract from Myristica fragrans Houtt
Antihyperglycemic Potential of Mace Water Extract from Myristica fragrans Houtt Open
This in vivo study was conducted to investigate the antihyperglycemic potential of the mace water extract from Myristica fragrans Houtt (ME). Oral starch and glucose tolerance tests, measurements of fasting blood glucose, glycated hemoglob…
View article: Volatile Markers of Chicken, Beef, and Pork Satay for Species Authentication
Volatile Markers of Chicken, Beef, and Pork Satay for Species Authentication Open
Satay is a popular dish in Indonesia. It is made from several pieces of meat skewered with bamboo sticks and then grilled over an open flame. Each type of satay meat has a distinct aroma due to its unique volatile component content. Volati…
View article: Volatile profile and its application on species authentication of meat-based food
Volatile profile and its application on species authentication of meat-based food Open
Meat and meat-based food produces a certain composition of volatile compounds, which can be used to identify its origin and, consequently, for food authentication. Numerous studies have explored the application of volatile compounds in ide…
View article: Tempe as a control for diabetes mellitus: Consumer perceptions and feasibility
Tempe as a control for diabetes mellitus: Consumer perceptions and feasibility Open
Tempe is a promising dietary option for diabetes mellitus (DM) sufferers due to its high dietary fiber and low glycemic index. This study aimed to assess the nutritional quality of tempe, its suitability as a high-fiber functional food per…
View article: Bibliometric analysis of biochemical and sensory characteristics of mangosteen using virtual reality technology
Bibliometric analysis of biochemical and sensory characteristics of mangosteen using virtual reality technology Open
Mangosteen is a tropical fruit native to Southeast Asia. This study aimed to examine mangosteen’s biochemical and sensory characteristics using virtual reality (VR) technology with bibliometric analysis. The bibliometric analysis method us…
View article: Phenolic content and α-glucosidase inhibition of tubruk-brew kalosi coffee processed by different post-harvest processing
Phenolic content and α-glucosidase inhibition of tubruk-brew kalosi coffee processed by different post-harvest processing Open
View article: Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur
Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur Open
Blanching is the most common pretreatment method for fruits and vegetables to maintain product quality. Numerous studies revealed desirable impacts of the process to total phenolic content, while the others showed opposite results. In addi…
View article: Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu
Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu Open
Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life. The aim of this…
View article: Kajian Implementasi Informasi “Pilihan Lebih Sehat” Label Kemasan Mi Instan di Indonesia
Kajian Implementasi Informasi “Pilihan Lebih Sehat” Label Kemasan Mi Instan di Indonesia Open
The habitual and excessive consumption of instant noodles can have adverse effects on health, primarily due to their high salt content. Patterns of excessive salt intake in food consumption are a contributing factor to the prevalence of no…
View article: Kinetika Perubahan Warna Minuman Teh Hijau Sebagai Pengaruh Intensitas Cahaya dan Penambahan Natrium Askorbat
Kinetika Perubahan Warna Minuman Teh Hijau Sebagai Pengaruh Intensitas Cahaya dan Penambahan Natrium Askorbat Open
Displaying ready-to-drink tea beverages in well-lit modern markets accelerates color changes in the product due to oxidation reactions. The addition of antioxidants (sodium ascorbate), combined with light control, potentially inhibits colo…
View article: Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods
Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods Open
View article: Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products
Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products Open
The growth of the food and beverage industry in Indonesia is creating new opportunities for the ice cream sector, which experienced a remarkable 51.9% growth between 2013 and 2018. Nowadays, crafting ice cream at home has become convenient…
View article: Risiko Paparan Formaldehida dari Beberapa Jenis Ikan pada Masyarakat di Kecamatan Dramaga, Bogor, Jawa Barat
Risiko Paparan Formaldehida dari Beberapa Jenis Ikan pada Masyarakat di Kecamatan Dramaga, Bogor, Jawa Barat Open
Residual formaldehyde compounds may be found in fish either naturally or intentionally added. Exposure of formaldehyde from food can cause damage to the gastrointestinal tract, liver, kidney, and is carcinogenic in humans. This study aims …
View article: Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing]
Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing] Open
Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attrib…
View article: Analisis Lean Manufacturing Produksi Saus Gulai dengan Metode Value Stream Mapping
Analisis Lean Manufacturing Produksi Saus Gulai dengan Metode Value Stream Mapping Open
Work productivity can be improved by minimizing waste on the production line. This study aimed to identify the flow process, evaluate constraints and waste, and design improvements in curry sauce production. Using Value Stream Mapping base…
View article: Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS
Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS Open
Our study is aimed at evaluating the effect of postharvest processing (natural, honey, and fully washed) on the compounds profile in green beans and roasted beans of Kalosi-Enrekang Arabica coffee and determining the marker compounds for e…
View article: In vitro antioxidant and antidiabetic activity of mace from Myristica Fragrans houtt
In vitro antioxidant and antidiabetic activity of mace from Myristica Fragrans houtt Open
This research investigated the antioxidant and antidiabetic properties of mace from nutmeg (Myristica fragrans Houtt) using in vitro experiments. The nutmeg samples, including distilled water extract (EA), methanol extract (EM), methanol f…
View article: Effect of nutmeg on glycemic status in rat and mice: a systematic review
Effect of nutmeg on glycemic status in rat and mice: a systematic review Open
Glycemic status depicts a state of individual blood glucose level. Biochemical parameters to identify glycemic status associated with diabetes mellitus include fasting or non-fasting blood glucose, HbA1c, and oral glucose tolerance. Our pr…
View article: Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result
Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result Open
Autoclaving-cooling is a common starch modification method to increase the resistant starch (RS) content. The effect of this method varies depending on the type of crop and treatment condition used. The objectives of this study were to ver…
View article: Profil Komponen Volatil Beberapa Jenis Satai Menggunakan Kromatografi Gas
Profil Komponen Volatil Beberapa Jenis Satai Menggunakan Kromatografi Gas Open
Satay as Indonesian food is made from several pieces of meat stabbed with a bamboo stick and grilled. Satay has a unique aroma because of the diversity in total organic volatile contents. Differences in volatile compounds are also influe…
View article: Karakterisasi Kitooligosakarida yang Didepolimerisasi dengan Metode Berbeda dan Kajiannya sebagai Active Film
Karakterisasi Kitooligosakarida yang Didepolimerisasi dengan Metode Berbeda dan Kajiannya sebagai Active Film Open
Active film adalah salah satu tren dunia untuk kemasan makanan. Active film seringkali mengandung bahan aktif antimikroba, antioksidan, penangkap oksigen, dan sawar UV untuk membantu menjaga kesegaran makanan. Kitosan merupakan salah satu …
View article: Atribut Minuman Teh Kemasan Siap Minum yang Memengaruhi Persepsi Konsumen di Kabupaten Tegal
Atribut Minuman Teh Kemasan Siap Minum yang Memengaruhi Persepsi Konsumen di Kabupaten Tegal Open
Ready-to-drink packaged tea drinks have various attributes affecting consumer perception. This study aims to identify the attributes of ready-to-drink packaged tea drinks that became the main concern, considered important, and affecting pu…
View article: Physicochemical characteristics and bioactive compound profiles of Arabica Kalosi Enrekang with different postharvest processing
Physicochemical characteristics and bioactive compound profiles of Arabica Kalosi Enrekang with different postharvest processing Open
This work aimed to understand and evaluate the impacts of postharvest procedures on physicochemical characteristics and bioactive compounds (CQAs and alkaloids) of green bean and roasted bean. Arabica green bean of kalosi Enrekang was obta…
View article: Kadar Pati Resisten Pangan Tinggi Karbohidrat Hasil Autoclaving-Cooling 2 Siklus: Studi Meta-Analisis
Kadar Pati Resisten Pangan Tinggi Karbohidrat Hasil Autoclaving-Cooling 2 Siklus: Studi Meta-Analisis Open
Autoclaving-cooling merupakan salah satu metode modifikasi pati fisik yang banyak digunakan untuk meningkatkan kadar pati resisten. Namun metode ini memiliki pengaruh yang berbeda-beda pada tiap jenis pangan tinggi karbohidrat. Studi ini b…
View article: Klorofil Daun Suji: Potensi dan Tantangan Pengembangan Pewarna Hijau Alami
Klorofil Daun Suji: Potensi dan Tantangan Pengembangan Pewarna Hijau Alami Open
Chlorophyll has long been used as a green colorant for food and non-food applications. One source of chlorophyll is suji (Dracaena angustifolia (Medik.) Roxb.) leaf. The suji leaf chlorophyll has advantages and unique characteristics compa…
View article: Improvement of Viability of Lactobacillus casei and Bifidobacterium longum with Several Encapsulating Materials using Extrusion Method
Improvement of Viability of Lactobacillus casei and Bifidobacterium longum with Several Encapsulating Materials using Extrusion Method Open
Lactobacillus casei and Bifidobacterium longum are probiotics commonly applied as dry starter for food system. Drying process in the production of dry starter can reduce the number of probiotics, therefore they are necessary to be encapsul…
View article: Stability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena angustifolia (Medik.) Roxb.) Leaves’ Case
Stability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena angustifolia (Medik.) Roxb.) Leaves’ Case Open
Suji (Dracaena angustifolia (Medik.) Roxb.) leaves are famous chlorophyll source used as food colorant in Indonesia and other south-east Asian countries. Its chlorophyll has unique characteristics which can degrade through enzymatic and no…