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Level of Trader\u0027s Knowledge with Rhodamin B Contamination of Shrimp Paste in the Gedong Kuning Market YOGYAKARTA Image
Conference paper

Level of Trader's Knowledge with Rhodamin B Contamination of Shrimp Paste in the Gedong Kuning Market YOGYAKARTA

Background. Food additive is a substance that is added to food to change the nature and shape of food.The use of food additives is set by food safety laws. However, the misuse of food additives often found inthe field. One cause of irregularities in the use of food additives is less knowledge of food additives. SomeResearch was discovered contamination dangerous food additives in various types of food products, likecrackers, snack foods,and instant seasoning. Based on observations made researchers found thecharacteristics of shrimp paste in the Gedong Kuning market Yogyakarta has a striking reddish‐browncolor. Striking colors found in the paste is a screening to determine initial Rhodamine B contamination inshrimp paste. The purpose of this study to determine the relationship Level of trader's Knowledge withRhodamine B contamination in shrimp paste in the Gedong Kuning market Yogyakarta.Methods. The research was in cross sectional study with 35 person traders of shrimp paste. Samplingtechnical with total population traders of shrimp paste in Gedong Kuning Market, Yogyakarta. Level ofknowlegde was measured with kuesioner, and Rhodamin B measured with Thin Layer Chromatography(KLT).Result. The result showed 68.6 % shrimp paste contain Rhodamin B. Level of trader's knowledge showed48.8% was not good knowledge. Statictic examination with chi square showed there is correation aboutlevel of traders knowledge with rhodamin B contamination in shrimp paste in Gedong Kuning marketYogyakarta.Conclution. There is correlation about level of trader's knowledge with rhodamin B contamination inshrimp paste in Gedong Kuning Market Yogyakarta.
Effectiveness of Lactobacillus Plantarum Mut 7 Agents Fermentation to Reduce Trembesi (Albizia Saman) Saponins Content Image
Conference paper

Effectiveness of Lactobacillus Plantarum Mut 7 Agents Fermentation to Reduce Trembesi (Albizia Saman) Saponins Content

This objectives research to assess the ability of Lactobacillus plantarum Mut 7 in reducing the saponincontent while increasing the nutrient content in the leaves, young fruit and trembesi pods (Albiziasaman). The study was conducted using a completely randomized design. The addition of Lactobacillusplantarum Mut 7 on the fermentation of 3 parts, namely plant leaves, young fruit and pods. Each treatmentwas repeated as many as four replications to obtain 12 units of the experiment. This study concludedthat the fermentation using Lactobacillus plantarum Mut 7 reduced saponin content and increase nutrientcontent, especially the content of crude protein.
Total Phenolic Contents and Antioxidant Activities of Ten Soybean Promising Lines Tolerant to Acid Soil Image
Conference paper

Total Phenolic Contents and Antioxidant Activities of Ten Soybean Promising Lines Tolerant to Acid Soil

Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.) Image
Conference paper

Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.)

Study Of Food Safety On Dark Chocolate Enriched With Cinnamon (Cinnamomum Burmanii) During Storage Image
Conference paper

Study Of Food Safety On Dark Chocolate Enriched With Cinnamon (Cinnamomum Burmanii) During Storage

Total Phenolic Contents and Antioxidant Activities of Ten Soybean Promising Lines Tolerant to Acid Soil Image
Total Phenolic Contents and Antioxidant Activities of Ten Soybean Promising Lines Tolerant to Acid Soil Image
Conference paper

Total Phenolic Contents and Antioxidant Activities of Ten Soybean Promising Lines Tolerant to Acid Soil

Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.) Image
Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.) Image
Conference paper

Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.)

Study Of Food Safety On Dark Chocolate Enriched With Cinnamon (Cinnamomum Burmanii) During Storage Image
Study Of Food Safety On Dark Chocolate Enriched With Cinnamon (Cinnamomum Burmanii) During Storage Image
Conference paper

Study Of Food Safety On Dark Chocolate Enriched With Cinnamon (Cinnamomum Burmanii) During Storage

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Anti‐diabetic Activity of Sambiloto Extract (Andrographis Paniculata Ness) to Decrease Blood Glucose Level of Aloxan‐induced Diabetic Rat Image
Conference paper

Anti‐diabetic Activity of Sambiloto Extract (Andrographis Paniculata Ness) to Decrease Blood Glucose Level of Aloxan‐induced Diabetic Rat

This research aimed to measure dosage of sambiloto (Andrographis paniculata Ness) extract to decreaseblood glucose level of diabetic rats (Rattus norvegicus). Completely randomized design was applied forexperiment in triplicate sampling and 7 treatments: D0, D1, D2 of normal, diabetic, and 0.9 mg glibenclamidecontrol, respectively; D3, D4, D5 of 100, 200, 400 mg sambiloto extract respectively; and D6 of 200mg sambiloto + 0.9 mg glibenclamide; all dosage in 200 g body weight basis of 2 months old male whiteWistar rats weigh ± 200 g for 21 days. Anova and Kruskal‐Wallis were used as statistic analysis; results thenfurtherly analyzed using Moods Median Test at α 5%. Results showed that sambiloto extract at dosage of100 mg, 200 mg, 400 mg/200 g body weight as well as combination of 200 mg sambiloto + 0.9 glibenclamideable to reduce rat blood glucose level. Interestingly, 400 mg sambiloto/200 g body weight was comparableto the result obtain using 0.9 mg glibenclamide/200 g body weight of 56%. While rats treated withcombination of 200 mg sambiloto + 0.9 mg glibenclamide/200 g body weight had 58% lower blood glucosecompare to initial blood glucose level, however hypoglycemic risk need to be considered.
Potency of Beluntas (Pluchea Indica Less) Leaves Extract as Antioxidant and Anti Warmed Over Flavor (Wof) of Duck Meat Image
Conference paper

Potency of Beluntas (Pluchea Indica Less) Leaves Extract as Antioxidant and Anti Warmed Over Flavor (Wof) of Duck Meat

The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin Image
Conference paper

The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin

Analysis of Customer Preference on the Cowpea Tempe Image
Conference paper

Analysis of Customer Preference on the Cowpea Tempe

Potency of Beluntas (Pluchea Indica Less) Leaves Extract as Antioxidant and Anti Warmed Over Flavor (Wof) of Duck Meat Image
Potency of Beluntas (Pluchea Indica Less) Leaves Extract as Antioxidant and Anti Warmed Over Flavor (Wof) of Duck Meat Image
Conference paper

Potency of Beluntas (Pluchea Indica Less) Leaves Extract as Antioxidant and Anti Warmed Over Flavor (Wof) of Duck Meat

The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin Image
The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin Image
Conference paper

The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin

Analysis of Customer Preference on the Cowpea Tempe Image
Analysis of Customer Preference on the Cowpea Tempe Image
Conference paper

Analysis of Customer Preference on the Cowpea Tempe

Potential of Indigenous Probiotic Lactobacillus Plantarum Dad 13 as Anti‐diarrhea and Immuno‐modulator Image
Potential of Indigenous Probiotic Lactobacillus Plantarum Dad 13 as Anti‐diarrhea and Immuno‐modulator Image
Conference paper

Potential of Indigenous Probiotic Lactobacillus Plantarum Dad 13 as Anti‐diarrhea and Immuno‐modulator

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Varieties Of Tomato (Lycopersicum Esculentum) By Using Lower Trunk Innovation Image
Conference paper

Varieties Of Tomato (Lycopersicum Esculentum) By Using Lower Trunk Innovation

The research entitled “Varieties of Tomato (Lycopersicum esculentum) by Using Lower TrunkInnovation.” The research aims at knowing the age of switching, varieties of growth, and the highestyield on tomato. This research conducted in October 2013 – December 2014 in Kedunggalar village,District of Ngawi. The method of the research is factorial method by using Randomized Complete Design,which consist of two treatment factors; treatment factor is based on the age of cepokak covering threetreatments and treatment factor is based on varieties of tomato covering two treatments. From those twotreatments, the research finds six combined treatments and each combination of treatment should repeatthree times. The treatment based on the age of switching shows a real affect toward parameter ofsuccessful observation , the amount of shoots, the length of shoots, the amount of flower, fruit, weight offresh fruit, and weight of dried stover. The treatment which based on several varieties shows significantlyreal affect as well toward the success of switching, the amount of shoots, the length of shoots, the amountof flower, the amount of fruit, the weight of fresh fruit, and the weight of dried stover. The interactionboth in the treatment based on the age and varieties show significantly real affect toward the success ofswitching, the amount of shoots, the length of shoots, the amount of flower, the amount of fruit, theweight of fresh fruit, and the weight of dried stover. The result of the research shows that the highest yieldfalls into the weight of fresh fruit based on the treatment of M3V2/six week of tomato switching. Whilethe lowest yield falls into treatment M3V1/six week tomato switching.
Characteristics Of Purse‐cowpea Composite Flour Biscuits On Different Types Of Packaging During Storage Image
Conference paper

Characteristics Of Purse‐cowpea Composite Flour Biscuits On Different Types Of Packaging During Storage

Salted Egg Interior Quality With Starfruit Extrac Image
Conference paper

Salted Egg Interior Quality With Starfruit Extrac

Characteristics Of Purse‐cowpea Composite Flour Biscuits On Different Types Of Packaging During Storage Image
Characteristics Of Purse‐cowpea Composite Flour Biscuits On Different Types Of Packaging During Storage Image
Conference paper

Characteristics Of Purse‐cowpea Composite Flour Biscuits On Different Types Of Packaging During Storage

Salted Egg Interior Quality With Starfruit Extrac Image
Salted Egg Interior Quality With Starfruit Extrac Image
Conference paper

Salted Egg Interior Quality With Starfruit Extrac