4 results match your criteria: "Research Center for Food Technology and Process[Affiliation]"
Probiotic Chocolate Containing Dad-13 Alters the Gut Microbiota Composition of Undernourished Children in Lombok: A Randomized Double-Blind Trial.
Int J Food Sci
August 2024
Faculty of Agricultural Technology Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
The present study investigated the ingestion effect of chocolate probiotic containing Dad-13 in undernourished children. A 100-day observation was conducted on undernourished children in Lombok, who were divided into probiotic ( = 28) and placebo ( = 28) groups. Fecal sampling was performed on the 10 and 100 days and further analyzed for gut microbiota composition, short-chain fatty acid (SCFA), and fecal pH.
View Article and Find Full Text PDFProtein Hydrolysate from Waste of Catfish Fillet Processing for Snakehead Fish Feed Formulation.
Scientifica (Cairo)
December 2023
Research Center for Food Technology and Process, National Research and Innovation Agency, Gunung Kidul, Yogyakarta 55861, Indonesia.
Article Synopsis
- The fish processing industry waste can be transformed into valuable products like fish feed to reduce its negative environmental impact.
- The research aimed to find the best dose of RGL.1.1 enzyme for breaking down protein from catfish waste and to test the effectiveness of the resulting protein hydrolysate in snakehead fish feed.
- Findings indicated that a 6% enzyme concentration increased protein availability and that including up to 45% protein hydrolysate in the feed improved growth performance and feed efficiency in snakehead fish.
Phytochemical analysis, antioxidant, α-glucosidase inhibitory activity, and toxicity evaluation of Orthosiphon stamineus leaf extract.
Sci Rep
October 2023
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, 11451, Riyadh, Saudi Arabia.
Ocimum aristatum, commonly known as O. stamineus, has been widely studied for its potential as an herbal medicine candidate. This research aims to compare the efficacy of water and 100% ethanolic extracts of O.
View Article and Find Full Text PDFChemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia.
Int J Food Sci
March 2023
Centre for Food and Nutrition Studies, Gadjah Mada University, Yogyakarta 55281, Indonesia.
The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers' protocols and local practices.
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