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View article: Quality attributes of alkalized dark chocolate from Forastero cocoa nibs
Quality attributes of alkalized dark chocolate from Forastero cocoa nibs Open
The alkalization of cocoa is widely applied to modulate flavor, color, and acidity; however, its influence on Indonesian Forastero cocoa at the nib stage remains insufficiently characterized. This study examined the physicochemical, functi…
View article: Impact of glycerol and sorbitan monostearate on the lipid composition of low-saturated shortening: Insights from lipidomics and chemometrics
Impact of glycerol and sorbitan monostearate on the lipid composition of low-saturated shortening: Insights from lipidomics and chemometrics Open
Excessive intake of saturated fatty acids (SFA) has been associated with adverse health outcomes, making the development of low-saturated fat alternatives an important research focus. This study evaluated the effects of different glycerol …
View article: Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts
Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts Open
High-temperature cooking methods, such as pan-frying, often accelerate lipid oxidation in meat products, negatively affecting their nutritional quality and safety; thus, natural antioxidants, such as those found in sacha inchi ( Plukenetia…
View article: Physicochemical properties of margarine substituted by monoacylglycerol and diacylglycerol-rich fats from coconut stearin
Physicochemical properties of margarine substituted by monoacylglycerol and diacylglycerol-rich fats from coconut stearin Open
Monoacylglycerol (MAG) and diacylglycerol (DAG)-rich fats offer a promising alternative for spreadable fats, serving as emulsifiers and oleogelators to improve the characteristics of margarine. This study aims to determine the substitution…
View article: Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract
Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract Open
This study investigated the physicochemical characteristics, antioxidant activity, and sensory acceptability of encapsulated green coffee extract (EGC) in dairy-free chocolate (DFC) formulated using honey powder. The experiment tested six …
View article: Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute
Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute Open
Carob (Ceratonia siliqua L.), a caffeine-free and fiber-rich legume, has potential as a functional substitute for cocoa powder in dark chocolate (DC) products. This study aimed to investigate the effects of substituting cocoa powder with c…
View article: Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice
Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice Open
White chocolate contains no cocoa solids, resulting in low antioxidant activity and limited suitability for vegans and lactose-intolerant individuals due to its dairy content. This study investigated the reformulation of white chocolate us…
View article: The Influence of Temperature and Drying Time on The Physical and Chemical Characteristics of Cocoa Pod Tea Theobroma (Cacao, L.)
The Influence of Temperature and Drying Time on The Physical and Chemical Characteristics of Cocoa Pod Tea Theobroma (Cacao, L.) Open
Cocoa is one of the plantation products that plays an important role in the Indonesian economic sector because it contains many nutrients that provide health effects on the body, one of which is high antioxidant content. Processing of coco…
View article: Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract
Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract Open
This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas. To achieve this objective, seven treatment formulas were used with differ…
View article: Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles
Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles Open
This study investigated the effects of various processing methods on the lipid composition of ultra-processed foods (UPFs), specifically focusing on high-temperature frying, hydrogenation, freezing, and thawing. The research revealed that …
View article: Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment
Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment Open
Gadung starch (Dioscorea hispida dennst.) has several weaknesses related to its low functional properties and stability. Physical modifications of ultrasonication and Freeze Moisture Treatment (FMT) can be an alternative to improve the fun…
View article: Gadung <i>(Dioscorea hispida)</i> tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties
Gadung <i>(Dioscorea hispida)</i> tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties Open
Gadung starch has limitations in several functional properties and thermal stability. Modifying starch through temperature treatments such as Freeze Moisture Treatment (FMT) and Heat Moisture Treatment (HMT) potentially improves these weak…
View article: Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties
Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties Open
White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these probl…
View article: Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin
Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin Open
Red ginger extract (RGE) boasts high antioxidant activity due to its bioactive compounds but suffers from poor water solubility and dispersibility. This study aimed to improve these properties by converting RGE into liquid and powdered aqu…
View article: Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract Open
Chocolate beverages made from cocoa powder contain phenolic compounds, especially flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove bud extract is recommended to improve the quality of these beverage…
View article: Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin
Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin Open
Butter is generally made from milk fat, which contains high levels of saturated fatty acids, thus providing health risks. Therefore, alternatives are needed, namely recombined butter by substituting other healthier saturated fats, namely f…
View article: Changes of antioxidant properties of Indonesian honey under heat treatment
Changes of antioxidant properties of Indonesian honey under heat treatment Open
Post-harvest heating on honey is crucial for moisture reduction, microbial inhibition, and crystallization prevention, yet it can diminish bioactive compounds such as antioxidants. This study aims to investigate the impact of heating on th…
View article: Empowering the residents of Aptrans Batujajar in training in dairy and meat product to support business independence
Empowering the residents of Aptrans Batujajar in training in dairy and meat product to support business independence Open
Milk and meat are animal food sources that are rich in important nutrients for the health of the human body. However, because they are included in the perishable foods category, these two food ingredients are vulnerable to contamination an…
View article: Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability
Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability Open
Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLN…
View article: Characteristics of nanocomposite film based on elephant foot-yam starch ( <i>Amorphophallus paeoniifolius</i> ) with different nanocrystalline cellulose concentration
Characteristics of nanocomposite film based on elephant foot-yam starch ( <i>Amorphophallus paeoniifolius</i> ) with different nanocrystalline cellulose concentration Open
Bionanocomposite film is composed of renewable materials such as polymer with the addition of nanofiller in the form of nanocrystal cellulose (NCC). Biopolymer serves as a matrix, while nanofiller is dispersed to improve the functional pro…
View article: Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products Open
Lipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluating the functional quality of animal and f…
View article: Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia
Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia Open
Cocoa bean shell (CBS) is a by-product from cocoa processing which is abundant in Indonesia, one of the largest cocoa-producing countries. It has a great potential for being processed into food ingredients due to its comparable composition…
View article: Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans
Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans Open
Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activi…
View article: Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications
Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications Open
Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of s…
View article: Melting behaviour of cocoa butter substitutes synthesised by enzymatic glycerolysis of coconut oil and palm stearin blends
Melting behaviour of cocoa butter substitutes synthesised by enzymatic glycerolysis of coconut oil and palm stearin blends Open
Cocoa Butter (CB) is a speciality fat required in various products, but its availability is limited and has adverse health effects. Therefore, an alternative to CB is needed. This study aimed to synthesise cocoa butter substitutes (CBS) ri…
View article: Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety
Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety Open
Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and q…
View article: Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds
Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds Open
Various active compounds are easily damaged, so they need protection and must be easily absorbed and targeted. This problem can be overcome by encapsulating in the form of solid lipid nanoparticles (SLNs). Initially, SLNs were widely used …