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View article: Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index
Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index Open
This research aims to develop instant rice from local black rice variety, Cempo Ireng, that is safe for diabetes mellitus. Instant black rice was made through the process of soaking in sodium citrate, washing, cooking using a rice cooker, …
View article: Volatile compounds characteristics of several Indonesian indigenous rice varieties
Volatile compounds characteristics of several Indonesian indigenous rice varieties Open
Information on the volatile compounds of scented/aromatic rice is crucial for plant breeders and food chemists in developing the rice varieties. One of the major hurdles in the improvement of aromatic rice through breeding in Indonesia is …
View article: Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating
Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating Open
Katuk (Sauropus androgynus) is an indigenous Indonesian plant, and the leaves are often consumed as fresh or processed vegetables. Despite its potential, there are no reports on the volatile compounds content and sensory profile of Katuk l…
View article: Physical Characteristics of Instant Black Rice (<i>Oryza sativa L</i>.) Cempo Ireng Variety, Indigenous of Indonesia
Physical Characteristics of Instant Black Rice (<i>Oryza sativa L</i>.) Cempo Ireng Variety, Indigenous of Indonesia Open
Black rice was well known for its high antioxidant capacity, low calories, and glycaemic index. This rice is widely consumed as a diet for diabetic people or weight loss. It has a hard texture, so it takes a long time for black rice to be …
View article: Characterization of Mixed Rice: Nutritional Value, Physicochemical Properties, Organoleptic, and Glycemic Index
Characterization of Mixed Rice: Nutritional Value, Physicochemical Properties, Organoleptic, and Glycemic Index Open
The nutritional and physicochemical value of rice could be enhanced by mixing or combining white and brown rice with various beans. Besides nutritional and functional aspects, it is also crucial to consider organoleptic properties. Therefo…
View article: Effects of domestic cooking on the bioactive compounds of pohpohan leaves(Pilea trinervia L)
Effects of domestic cooking on the bioactive compounds of pohpohan leaves(Pilea trinervia L) Open
This study aimed to analyze the influence of domestic cooking methods on the total phenolic content (TPC), antioxidant activity, and bioactive compounds of pohpohan leaves. This is the first study to examine the effect of domestic processi…
View article: Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (<i>Cosmos caudatus</i>)
Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (<i>Cosmos caudatus</i>) Open
Kenikir (Cosmos caudatus) can be used in the preparation of raw and cooked vegetables in some Indonesian dishes. The cooking process may affect the appearance, chemical properties, and flavor of kenikir. This study aims to determine the e…
View article: The Volatile Compounds and Aroma Profile of Some Pigmented Rice Brans After Fermentation
The Volatile Compounds and Aroma Profile of Some Pigmented Rice Brans After Fermentation Open
Pigmented rice is known to have nutritional and bioactive compounds which commonly concentrated in the bran layers. Solid-state fermentation is known to enhance the bioactive compounds of rice bran. The study aims to identify fermented ric…
View article: Study on Volatile Compounds of Gelatine and The Maillard Reaction Products from Different Species Using SPME-GCMS
Study on Volatile Compounds of Gelatine and The Maillard Reaction Products from Different Species Using SPME-GCMS Open
Food fraud and adulteration are the global issues, currently. One important issue is about gelatine since it comes from many sources of animals. Therefore, analytical method for gelatine must be developed and used for the authentication. T…
View article: The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran
The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran Open
Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented…
View article: Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus)products
Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus)products Open
Durian is a unique tropical fruit that has a strong smell and distinctive taste. It is a seasonal fruit and has a few days shelf-life. Freeze drying is known for preserving foods while maintaining its original shape and provide excellent r…
View article: Rice grain quality evaluation in some promising lines of swamp and upland rice
Rice grain quality evaluation in some promising lines of swamp and upland rice Open
The research aimed to determine the rice grain quality of some promising lines from the advanced breeding generation of swamp rice and upland rice. The research material was 43 rice grain samples from the multilocation test sites of swamp …
View article: Physicochemical Properties of Some Improved Indonesian Red Rice Flour Varieties
Physicochemical Properties of Some Improved Indonesian Red Rice Flour Varieties Open
Red rice is known to be rich in antioxidants due to the presence of bioactive compounds, such as phenolics and anthocyanins in the bran layers. Therefore, this study aims to characterise the physicochemical properties of some improved red …
View article: Changes in the quality of some improved rice grain varieties during storage
Changes in the quality of some improved rice grain varieties during storage Open
This research aimed to investigate the changes in the quality of some improved rice grain varieties during storage. In the rainy season of 2014/2015, 10 improved rice varieties, namely, Inpari 10, 13, 16, 20, 30, Sintanur, Ciherang, Mekong…
View article: The Bioactivity of Indonesian Fermented Rice Bran
The Bioactivity of Indonesian Fermented Rice Bran Open
OBJECTIVES: The objective of these studies was to evaluate the functional profile of fermented rice bran (FRB). Two types of rice bran (Inpari 30 and Cempo Ireng) were fermented using Rhizopus oryzae, R. oligosporus, and its combination fo…
View article: Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran
Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran Open
Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds …
View article: Volatile compounds profile of some Indonesian shallot varieties
Volatile compounds profile of some Indonesian shallot varieties Open
Shallot, Allium ascolanicum L., is one of the leading horticultural commodities that are widely cultivated in Indonesia. Shallot is a commonly used seasoning for various types of dishes. This study aimed to determine the volatile compounds…
View article: Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran
Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran Open
Rice bran, a by-product of the rice milling process, has high nutritional and bioactive components. The fermentation process has been adopted to enhance the nutritional quality of rice bran. The objective of this study was to identify and …
View article: The Glycemic Index Value of Hipa 7 and the Determination Method
The Glycemic Index Value of Hipa 7 and the Determination Method Open
Carbohydrate content information of food does not enough to describe its physiological effect. Different carbohydrate sources give diverse blood glucose response. The concept of glycemic index (GI) was introduced to fill that gap. It divid…
View article: Physical, Milling Quality and Physicochemical Properties of Several Local Glutinous Paddy Varieties in West Java, Indonesia
Physical, Milling Quality and Physicochemical Properties of Several Local Glutinous Paddy Varieties in West Java, Indonesia Open
The objectives of this research was to study the physical quality of grain and rice, milling quality, and its physicochemical properties of several local glutinous rice. The research materials were obtained from local farmer in West Java. …
View article: The Volatile Components and Rice Quality of Three Indonesian Aromatics Local Paddy
The Volatile Components and Rice Quality of Three Indonesian Aromatics Local Paddy Open
The purpose of this research was to study the post-harvest analysis of local aromatic rice variety of AnakDaro, CicihMerah, and Mandoti covering the volatile component, physical and milling quality, and the physicochemical properties of ri…
View article: Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh
Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh Open
Tempeh is a fermented food prepared using the raw materials of soybean fermented by Rhizopus sp. This traditional food is fairly highly consumed in Indonesia. Soybean, which is the primary raw material used in the processing of tempeh, is …
View article: Blast Resistance Levels of Red and Black Upland Rice Local Cultivars from Indonesia
Blast Resistance Levels of Red and Black Upland Rice Local Cultivars from Indonesia Open
Background and Objective: Blast is one of the most destructive diseases of rice worldwide.Use of blast resistant varieties is considered the most effective and economical way of controlling the disease.Local cultivars of upland rice are po…
View article: KERAGAMAN GENETIK VARIETAS PADI <em>japonica</em> DAN <em>indica</em> BERDASARKAN MARKA DNA TERKAIT MUTU RASA
KERAGAMAN GENETIK VARIETAS PADI <em>japonica</em> DAN <em>indica</em> BERDASARKAN MARKA DNA TERKAIT MUTU RASA Open
PCR-based markers and evaluation of physicochemical properties should be addressed for the improvement of rice varieties with good eating dan eating quality (EQ). This study aimed to examine the genetic diversity of rice varieties based on…
View article: Genetic diversity of red and black upland rice accessions from East Nusa Tenggara, Indonesia as revealed by agro-morphological characters
Genetic diversity of red and black upland rice accessions from East Nusa Tenggara, Indonesia as revealed by agro-morphological characters Open
Mau YS, Markus JER, Shirly, Oematan S, Ndiwa ASS, Handoko DD, Nasution A, Makbul K. 2017. Genetic diversity of red and black upland rice accessions from East Nusa Tenggara, Indonesia as revealed by agro-morphological characters. Biodiversi…